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
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.