3/4 cup (180 mL) brown sugar
1 vanilla bean
1 3/4 Tbsp (25 mL) Pernod, or 1/4 tsp (1 mL) ground anise
Preheat oven to 425 F (220 C). Peel, core, and cut each pear into 6 wedges. Mix pear wedges with all remaining ingredients and spread on baking sheet. Place in oven for approximately 6 to 7 minutes. Flip pears and bake for another 6 minutes or until browned. Do not overcook pears. Cool at room temperature.
Chocolate Chantilly Cream
2 cups (500 mL) whipping cream (35 percent)
4 oz (113 g) bittersweet chocolate, chopped
4 oz (113 g) milk chocolate, chopped
Bring cream to a boil and then pour slowly over the chopped chocolate in a bowl while mixing to create a smooth texture. Place the mixture in the fridge for 12 hours.
Maple Streusel Crumble
1/4 lb (125 g) salted butter
1/2 cup (125 mL) maple sugar (or brown)
1/3 cup (30 mL) ground walnuts
1 cup (250 mL) flour
Preheat oven to 310 F (155 C). Rub all ingredients together until crumbly. Spread on greased baking tray and bake in oven for 12 minutes or until cooked. Be sure to mix several times during baking to ensure even baking. Let cool at room temperature and store in sealed container to keep the crunchiness.
To serve: Whip the cold chocolate cream until soft peaks form. Spoon or pipe chocolate cream into martini glasses. Place warmed pear wedges on top of chocolate cream. Sprinkle with maple streusel crumble. Serves 6.
source: "A taste of Eden", from alive #317, March 2009
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
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.