Half of this heavenly monster sits in my freezer right now, waiting like a cool semifreddonkenstein (half frozen, half… not.. frozen). It’s pale yellow exterior concealing the deep wallop of Meyer lemon and Nova Scotian wildflower honey it holds within, waiting to be pared down, slice by slice, into moments of time that melt at exactly the right speed into creamy halos on your plate or tongue. Or eaten standing up in front of the freezer by the feathered and chilly forkful, in one’s pajamas, like yrs truly. At any rate, nothing will stop the powers of semifreddonkenstein! Continue reading
Spring is finally in the air in Montreal. Albeit, a very rain-soaked kind of spring, but that’s how the world gets clean… and my kitchen window is open and the air is sweetening and getting richer by the day. It’s the kind of season where a trip to the corner market garners old friends in young guises – sweet radishes, robust green onions, the first berries, and carrots that actually taste like carrots again! And I get excited about produce and want to celebrate, and challenge myself to make something with an non-traditional twist… or ok a roll and a twist. Continue reading
Why would anyone make carrot jam, you say? To luxuriate in carrots elevated to a higher, sweeter calling? To treat spring’s plucky root veg to an honourable place in the jam cabinet? To have an excuse to buy brandy?
All the reasonable reasons. And this isn’t some budget jam for drifters too thrifty to afford a box of raspberries – it’s a fancypants thing. A hint of brandy adds mystery and depth, toasted ground almonds enrich, feathery bits of micro-carrot swirl through it for texture and beauty. See? Fancy dancy. Continue reading
It’s been ages since I’ve bothered too deeply with the more decorative aspects of baking – food colouring and sprinkles, fancy piping tips, cake toppers, (frosting as a whole), that stuff. NOT because I don’t find it twee and amazing and honestly I’m a bright colours person… I was just frugal. Enjoyed my natural looking food (grown-ass adult baking heyo). Continue reading
Nooooooo, not that kind of shrub!! A shrub like an old school (colonial-era skool) American drink made with sweet drinking vinegar, OR it can refer to that sweet vinegar itself. It’s made by pouring mild vinny (apple cider, rice, wine, etc) over top of crushed fruits and letting it steep for hours or days, then the fruit is removed, sugar is dissolved in, and the resulting syrup is versatile and stable, and pretty like an magic elixir in your jar. It can be used in any way your brain can imagine – salad dressing, sauces, gravies, ice cream & yogurt topping, drink augmentation for both PG and R-rated beverages, others, all the things! Continue reading