Sourcing goat’s milk is easier every day; it has a unique flavour and ease of digestion that contributes to its increasing popularity. This is a year-round dessert that lends itself to whatever fruit is fresh and local.
1 cup (250 mL) goat’s milk
1 cup (250 mL) lemon juice
6 egg yolks
1/2 cup (125 mL) sugar
2 Tbsp (30 mL) flour
1 Tbsp (15 mL) cornstarch.
Combine the milk and lemon juice, place in a saucepan, and bring to a boil. Combine the yolks, sugar, flour, and starch; whisk to combine. When the milk mixture boils, pour into the egg mix, whisking all the while. Pour back into the saucepan, and over a medium-low heat, whisk until the mixture is bubbling and thick. Pour into a container to cool down and press a sheet of plastic wrap directly onto the surface of the cream to stop a skin from forming.
1 vanilla bean, scraped for beans only
1/2 cup (125 mL) soft butter
3 Tbsp (45 mL) sugar
1 lemon, zest only
1 Tbsp (15 mL) rosemary, chopped
2 Tbsp (30 mL) whipping cream
1 whole egg
1 1/4 cups (310 mL) flour
1/4 cup (60 mL) cornmeal
In the bowl of a mixer set with a paddle, combine vanilla bean, butter, sugar, lemon zest, and rosemary. Mix in cream and whole egg until combined. Mix together flour and cornmeal separately and add to butter mix in two or three additions; it should just come together. Refrigerate until firm, about 1 hour.
Roll out to about 1/4 in (0.65 cm) thick and use to line a 9 in (23 cm) tart pan that you have greased with butter. Trim off any excess dough and line with parchment paper and baking beans. Bake at 350 F (180 C) for about 30 minutes or until golden brown and crisp and dry to the touch. Let cool.
2 to 3 pints (1 to 1.5 L) seasonal berries
Icing sugar to garnish
Fill tart shell with chilled pastry cream and top with assorted fresh berries; dust with icing sugar and serve.
source: "The Spirit of Café Brio", alive #308, June 2008
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.