Marion Kane: Food Sleuth®

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Apple Crumble – Crisp, Crunchy and Delish!

September 15, 2010

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.

Inspired by Toronto pastry chef Regan Daley’s family 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 their crunchy, cookie-like topping. If you can’t find Spys, try a mixture of Macs, Cortlands or other tasty, tart apples.

Happy baking! Read more…

Filed Under: apple, apple crumble, Recipe Tagged With: apple, apple crumble, apple crumble recipe, apple season, apple slices, baking dish, clumps, cold butter, crispy, crispy crumble, crumble, crunchy cookie, earthenware, ground cinnamon, lemon juice, northern spy, pastry blender, pastry chef, purpose flour, quick cooking, regan daley, rolled oats, soft juicy texture, sugar cup, tart apples

A Prize Pudding – Sticky and Sweet

September 28, 2009

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…

Filed Under: Dessert, Toffee Tagged With: baking soda, butter mixture, cook sugar, crème fraiche, dark brown sugar, electric mixer, flour mixture, friend joanne, line bottom, medjool dates, parchment paper, pastry chef, purpose flour, saucepan cook, sticky toffee pudding, sugar cup, tsp vanilla, vanilla ice, vanilla ice cream, warm cake

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

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.

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