1 cup (250 mL) raspberries, fresh or frozen
2 cups (500 mL) water
1 cup (250 mL) sugar
1 egg white
Put berries and 1 cup (250 mL) water in pan and bring to boil. Remove from heat, mix in blender and strain through a sieve. Add sugar, 1 cup (250 mL) water, and egg white to the warm raspberry mixture and whisk well. Place in a sorbet/ice cream machine and mix until thickly chilled. Store in freezer for at least 2 hours before serving.
Lemon Tarte Filling
Be careful not to overheat original mixture or eggs will scramble when added!
3 lemons, zested and juiced
3/4 cup (180 mL) sugar
1 cup (250 mL) whipping (35 percent) cream
Combine lemon juice and zest, cream, and sugar; bring to a simmer over medium heat. Reduce heat slightly and stir in eggs one at a time. Once all eggs are incorporated, remove from heat and let cool.
1/2 cup (125 mL) sugar
5/8 cup (156 mL) fresh lemon juice
1 cup (250 mL) unsalted butter
Pinch vanilla powder
Bring first three ingredients to a simmer in pot over medium heat before reducing heat to temper in the eggs individually. Add a pinch of vanilla powder (or a dash of vanilla extract) before removing from heat to cool.
Prepare the Dessert
Line 6 lightly greased 3-in (7.5 cm) pastry shells with shortbread dough and fill 3/4 with lemon tarte filling. Bake at 300 F (150 C) for approximately 10 minutes or until shells are golden. Remove to cool before topping with lemon curd.
For additional flourish, sprinkle each tarte with raw sugar and caramelize with a hand torch before mounting each with a scoop of raspberry sorbet and a garnish of mint. Serves 6.
source: "Comfort Cuisine", alive #312, October 2008
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.