You may wish to start this recipe a day ahead. To make this simple dessert sing, take a trip to your local farmers’ market and bring home enough fresh seasonal fruit to spoon over top.
1/4 cup (60 mL) butter
1 1/4 cups (300 mL) sugar
2 Tbsp (30 mL) lemon zest
6 egg yolks
1/4 cup (60mL) all-purpose flour
1/4 cup (60 mL) lemon juice
2 cups (500 mL) milk
Pinch cream of tartar
8 egg whites
Seasonal berries and fruit
Using the paddle attachment on your mixer, cream butter and sugar. Add lemon zest and egg yolks; beat for 2 minutes or until smooth.
Incorporate flour, then add lemon juice. Scrape this mixture into a large mixing bowl and whisk in milk.
Butter and dust 6 ramekins with sugar.
Add cream of tartar to egg whites and beat until they form stiff peaks. Fold 1/3 of the egg whites into the mixture from step 1. Pour this mixture back into the remaining egg whites. Gently fold together.
Pour mixture into prepared ramekins.
Bake puddings in a water bath that rises 2/3 up the sides of your selected ramekins at 325 F (160 C) for 20 minutes.
Allow puddings to cool for a couple of hours or overnight. Gently use a butter knife to remove them from the mould and serve topped with your favourite seasonal fruits.
source: "C Restaurant", alive #298, August 2007
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.