This cloudlike dessert comes together in under an hour and gives ice cream a run for its money. A tangy, light yogurt mousse is topped with a floral lavender- and thyme-infused strawberry jam, and garnished with (surprise!) black pepper. If you’d like a bit of crunch, top with chopped pistachios or almonds.
TIP: Use any soft summer fruit to make this quick jam. Consider using plums, apricots, raspberries, or blueberries.
In bowl of stand mixer fitted with whisk attachment or in large bowl by hand with whisk, beat cream or coconut milk until soft peaks form. Add yogurt, lemon zest, honey, and vanilla. Beat again until medium peaks form (donu2019t overwhip or cream will curdle). Spoon mousse into 4 glass jars or bowls, cover, and chill for at least 30 minutes, up to 1 day.
In small saucepan over high heat, combine berries, thyme, and lavender (if using). When berries begin to sizzle and release some juice, reduce heat to medium-low, cover, and cook until berries are very soft. Stir in lemon juice and transfer to food processor or blender; pureu0301e until smooth. Chill until ready to serve.
Dollop jam on top of chilled mousse, sprinkle with fresh pepper, additional lemon zest, and additional lavender buds, if using. Serve.
This recipe is part of the Fresh Herb Desserts collection.
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.