A last lingering look at the fresh fruits of summer, this dish works with any fruit.
1 1/2 cups (350 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) baking powder
1 1/2 tsp (7 mL) sugar
1/4 tsp (1 mL) baking soda
2 ounces (60 g) unsalted butter, chilled and cut into cubes
1/2 cup (125 mL) buttermilk
2 Tbsp (30 mL) whole milk
1 lemon, zested
1/2 cup (125 mL) crème fraîche
1 inch (2.5 cm) piece ginger, grated
1/4 vanilla bean
1 1/2 Tbsp (22 mL) sugar
3 peaches, sliced
1/4 cup (60 mL) heavy cream, whipped with 1 tsp (5 mL) of sugar
Sift the flour, salt, baking powder, and suger into a bowl. Add the butter and combine until the consistency of small peas. Make a well in the centre and add the lemon zest, milk, and buttermilk. Combine just enough to bring the dough together (the dough should feel damp). Preheat the oven to 450 F (230 C) and let the dough rest for 10 minutes.
Roll out the dough to about 1/2 inch (1.25 cm) thickness and cut into 3-inch (7.5-cm) rounds with a biscuit cutter. Place on a baking sheet and bake for 10 to 12 minutes or until golden brown. Cool. Biscuits can be frozen.
In a small saucepan, combine the ginger, sugar, vanilla beans, and crème fraîche. Bring to a simmer and whisk to dissolve the sugar. Strain and set aside until ready to serve.
To serve, cut the shortcake biscuits in half. Spoon a pool of the ginger crème fraîche in the centre of 4 bowls. Place the bottom half of the biscuit in the crème fraîche and top with a quarter of the sliced peaches. Top with the whipped cream and the top of the biscuit. Serve immediately. Serves 4.
source: "Cru", alive #287, September 2006
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
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.