In my last blog, I raved about a lively dinner Ross and I enjoyed one Saturday eve perched on bar stools at celeb chef Lynn Crawford’s hip’n’happening east-end eatery Ruby Watchco.
Just a reminder that apple season is upon us and that my recipe for crumble made with this sensational, now-in-season fruit is on this site’s recipe page.
Yippee, it’s peach season and time for that quintessential dessert: peach pie.
Here is my recipe for butter tarts as discussed on my Food Sleuth report on Q with Jian Ghomeshi on CBC Radio One which aired June 29, 2009.
The following are the two best butter tarts I found after much sleuthing in Toronto and vicinity:
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.