Watch Marcella DiLonardo, cookbook author, lifestyle blogger and photographer make the late Anita Stewart’s recipe for Strawberry Pavlova adapted especially for the Berry Growers of Ontario....
Watch Marcella DiLonardo, cookbook author, lifestyle blogger and photographer make Roasted Strawberry Oat Muffins. This recipe is from her book: Bake the Seasons: Sweet and Savoury Dishes to Enjoy Throughout the Year....
Watch Mardi Michels make her Blueberry Cheesecake Bars recipe. Mardi Michels is the author of In the French kitchen with kids (Appetite by Random House, 2018) and the popular blog eatlivetravelwrite.com. ...
Roasting strawberries is the perfect way to boost their flavour and sweetness; tossing them in a splash of maple syrup boosts that flavour and sweetness even more! On their own, these roasted strawberries make the perfect snack or topping for vanilla ice cream. Here, they turn a regular muffin into the ultimate breakfast treat....
Blueberries do not need much to make them shine. Here it’s just a subtle bump from orange zest and cardamom to highlight their summertime best, wrapped up in layers of sugared puff pastry and nestled in creamy frangipane. Hazelnuts take the place of the almonds classically used in frangipane, granting an earthiness that underscores the musky sweetness of the berries. (The same weight of almonds can be used for any traditionalists.) The frangipane recipe makes double what is needed; the second ...
Blueberries are the true star here – cooked down into a compote to top a lusciously creamy no-bake cheesecake that’s made with a gluten-free crust. Apart from the way it tastes, the best thing about this cheesecake is that it is easy to prepare all components in advance so you can literally top, slice and serve just before you want to eat it....
A classic Italian dessert to pair with an afternoon espresso is a light & fluffy lemon ricotta cake. Inspired by the classic, this recipe includes the addition of fresh Ontario raspberries making it the perfect summer coffee cake to enjoy all season long!...
When I have flavourful freshly picked berries I like to present them simply—mounded in a dish to enjoy with cream and sugar or to eat out-of-hand perhaps with some sour cream or crème fraiche and a bit of brown sugar for dipping. The following recipe is one of my favourites. It’s very simple, celebrating the rich flavour of ripe fruit. Yet there’s a touch of elegance that lends itself well to the finale of a dinner party....
ELIZABETH: My grandmother, Elizabeth Maud Davis, was still young in body and spirit when my grandfather left her a widow. In those days before pensions, she needed to work, and so she became a housekeeper. Always a storyteller, her letters were full of news about the people she worked for – a retired general, a Great Lakes sea captain and Dr. and Mrs. Lindsay, back in Canada from lifetime careers in the service of the United Church in China. In each of the households, she added to her reperto...
For many springs, we drove to Stratford to attend classes with Neil Baxter at Rundles Restaurant. Making good use of his expertise and the restaurant’s professional facilities, these weekend events were an excellent way to bridge the closing of the chefs’ school in March until the opening of the Shakespeare festival season in May. Along with usually ten other eager students, we would gather in time to prepare Friday night’s supper and leave, happily sated, after an exquisite Sunday lunch....
