This appeared in my column “Dish” in Toronto Star in 2004.
I baked my first Tarte Tatin late last fall. Read more…
This appeared in my column “Dish” in Toronto Star in 2004.
I baked my first Tarte Tatin late last fall. Read more…
Joanne Yolles’s Delectable Plum Tart Is A Winner!
Joanne Yolles has long been my colleague, friend and baking buddy. Read more…
I thought one addiction to a Wanda’s Pie in the Sky confection was quite enough. I speak here of the Dulce de Leche Macaroons jokingly dubbed “crack cookies” by the baker-in-chief herself Wanda Beaver. These yummy little creations (dusted with a white powder that is, in fact, icing sugar) consist of a rich brown, delectably chewy exterior that encases an oozy filling of luscious caramel.
Bad enough that I was making regular trips to purchase these at Wanda’s, located mere steps from my house in Kensington Market. Now, I have another reason – even more enticing – to find another toothsome fix at her pie emporium.
Yes, I’m hooked on the indescribably delicious Monkey Bread only baked three or so per day on weekends. Read more…
Inspired by pastry chef Regan Daley’s version of this dessert – mine is tried, true and tops. I strongly suggest using Northern Spy apples for this. They are a late fall apple and have the perfect tart flavour and soft, juicy texture when cooked to offset its sweet cookie-like topping. If you can’t find Spys, try a mixture of Honeycrisp, Macs, Cortlands or other tasty, tart apples.
Happy baking! Read more…
In a column about famous and infamous recipe mistakes that I wrote for the Toronto Star in 2008, I confessed to not being happy with the Sticky Toffee Pudding in my latest book: Dish. Here is the amazing version I came up with after that confession, with help from top Toronto pastry chef and good friend Joanne Yolles. It is definitely a winner.
Sticky Toffee Pudding
The tricks to this are using Medjool dates (pricey but worth it) and pouring the hot toffee sauce over the still-warm cake. Read more…
Spring is rhubarb season and time for me to bake as many crumbles as is humanly possible – the best way I know to wow guests with its wondrous contrast of taste and texture.
This recipe is in my book Dish using apples (delectably tart Northern Spys are ideal) which you can, of course, substitute. Add cranberries and/or a little lemon juice to them for a tangy touch, if desired.
The topping is cookie-like and adds the perfect caramelized, crunchy crown to the fruit. I can’t claim this is original – I found it in talented pastry chef Regan Daley’s book The Sweet Kitchen. Read more…
Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.