Pear Tatin Cake
/This is a super cake: moist, tasty and covered with my favourite caramel topping. You can make it with apples, too. I grind the whole star anise in a spice grinder. Serve with softly whipped cream.
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These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
This is a super cake: moist, tasty and covered with my favourite caramel topping. You can make it with apples, too. I grind the whole star anise in a spice grinder. Serve with softly whipped cream.
Read MoreThis take on traditional trifle includes panettone, the Italian holiday cake, which gives it an unusual texture and flavour. Roasting the pears with port and pomegranate juice gives them a richer taste and darker colour.
Read MoreRipe pears take less time to roast. If your pears are really hard, bake them for 10 minutes in an empty baking dish before adding the rest of the ingredients. I prefer Anjou pears for this dish, as they take on the flavours of the spices best, but Bartlett pears would be a good substitute. The salty finish adds flavour and cuts sweetness.
This melt-in-your-mouth tart is similar to a tarte tatin most often made with apples. It is a staple in my kitchen and always receives the highest acclaim. The pastry is quite delicate and may be rolled out between two sheets of plastic wrap to prevent breaking.
Read MoreTo make this gluten-free, replace the flour with rice flour. You can toast almonds at 375 F (190 C) for 3 to 4 minutes or until golden brown. With Demerara sugar, cornmeal and almonds, the topping has a nice crunch.
Read MoreThese toasts make a good hors d’oeuvre for passing. Toast the nuts for 10 minutes in a 350 F oven to heighten their taste.
Read MoreSmoked trout is easy to find, but quality varies; it pays to buy from a reputable fishmonger. The bright-tasting mayo and the slightly sweet balsamic glaze give an added kick.
Read MorePresentation changes your viewpoint of a dish. Taking three elements and stacking them as in this salad make it a visual winner.
Read MoreThis creamy, fruity dessert tastes like it took hours to make but it is very simple. I don’t usually peel the pears. This is the perfect dish for those leftover liqueurs that are filling your drinks cupboard. In a pinch, you can add some pear or cranberry juice.
Read MorePears are fresh from the orchard and cranberries just picked from the bogs: a perfect combination. Look for all-butter puff pastry as it makes a better crust.
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© 2018, Lucy Waverman.