Citrus Earl Grey Tart

I love baking with the citrus family. Every spring I make a citrus dessert to “celebrate” the commencement of this wonderful season. This year’s winter in Vancouver has been colder and longer than usual, hopefully it will brighten up soon like the colours of this dessert. I love citrus tones in desserts because they add a very refreshingRead more

Galette des Rois

I have visited Paris in January twice, I was overwhelmed by the different versions of galette des rois available in almost every bakery I have been to. Galette des rois is traditionally served at Epiphany, January 6th. It is composed of two pieces of puff pastry baked with an almond filling, usually containing a “secret”Read more

Mascarpone Tart with Pomegranate and Pistachios

I love baking with fresh fruits, especially in tarts. There aren’t many choices when it comes to fruits in the winter. I picked up some fresh pomegranate for the first time ever, and was delighted at its juiciness and bright flavour. Each white seed is encased in a dark red colour coat with some seedRead more

Maple Bourbon Roasted Peach Galette

Jumping late to the peach game this summer, I decided to make something rustic to take a break away from the more complicated recipes I’ve made recently. Peaches laced with maple syrup and bourbon, this recipe is a guaranteed winner. I can’t get enough of baking with fruit in the summer, the rustic galette is oneRead more

Toasted Rye Raspberry Rhubarb Pie

What is it about rhubarb? I used to find it tasting merely mediocre, but the more I bake with it, the more I have come to like it. Strawberry and rhubarb is a classic combination, I often make jam with them when they are in season. But there’s something I Iove about raspberry and rhubarb. The floral notesRead more

Crème de Cassis Pear Hazelnut Tart

Jumping late on the Valentine’s Day baking band wagon this year, I am sharing a delicious and pretty tart recipe. This recipe was inspired by a recent plated dessert I made for an event at my workplace – the cassis hazelnut bostock with mascarpone cream, candied hazelnuts, and fresh blackberries. Catering events also means thereRead more

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