Category Archives: Dessert

Key Lime pie, Key lime is the key! Postcard from Key West

I thought nothing of driving 6856 km from Victoria, BC to Key West, Fl. in order to find an authentic Key lime pie, and the key, I discovered talking to the local experts, is the lime. You must use authentic … Continue reading

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Downton Abbey’s Dark Chocolate Bread Pudding with Salted Caramel Sauce

Last night, I was invited to dinner and  showing of Episode 1 Season 3 of Downton Abbey, a casual Sunday night with friends. They roasted  the Rosemary lemon chicken, a free range tender and tasty bird from Metchosin, raised with … Continue reading

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Orange Recipes for Halloween Dinner

https://thecookingfrogblog.com/2011/10/30/halloween-squash-or-pumpkin-au-gratin/ https://thecookingfrogblog.com/2010/05/06/carrot-salad-summer-crudite-may6-2010/ https://thecookingfrogblog.com/2011/01/31/roasted-yams-a-la-canadienne/ https://thecookingfrogblog.com/2010/11/02/soupe-a-la-courge-at-aux-chataignes-served-in-a-pumpkin/ https://thecookingfrogblog.com/2010/06/12/stuffed-orange-peppers/ https://thecookingfrogblog.com/2010/06/16/roasted-butternut-squash/ https://thecookingfrogblog.com/2011/03/31/blood-orange-tart-with-pistachios/

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Posted in Appetizer, Dessert, Lunch, Main Course, Side, Soup, Starter, Vegetables, Vegetarian | Tagged , , , , , | Leave a comment

Rhubarb-Berry Crisp à la Lakefield or à la Mode

This is another recipe from Penny Pierce in Lakefield, Ontario. One of those that she keeps in her head because she has made it so many times. There is no need to follow the printed recipe because she changes the … Continue reading

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French Crêpes are always fun to make!

February 2nd is Chandeleur day in Europe, it is a day of purification after winter when all candles  are lit in celebration. It marks the end of winter and was officially the  first day of the sowing season. Hence, the … Continue reading

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Iles Flottantes, the floating islands

Floating Islands is the name you would see on a restaurant menu. Most kids would actually request “oeufs à la neige”  (eggs à la snow or beaten egg whites), the more popular term. Both names come from nature, neither are … Continue reading

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Blood orange tart with pistachios from the Globe & Mail

End your meal with blood orange and pistachio tart LUCY WAVERMAN Globe and Mail Published Tuesday, Mar. 22, 2011 Ingredients 2 cups water, 1 cup sugar, 2 blood oranges, thinly sliced, 1 cup shelled pistachios, ½ cup unsalted butter cut into pieces, ½ cup sugar, 1 teaspoon grated … Continue reading

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The ultimate chocolate truffle

This is truly the chocolate lover’s ultimate treat, a dangerous little nugget, smooth inside, covered with a soft shell and dusted in powder,  all three elements containing chocolate. You try one, it tastes so good, you have to test another … Continue reading

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Peach and hazelnut tart

The  2010 hazelnut crop is ready. Directed by hazelnut connoisseur Richard, my friend Linda brought back a kilo of shelled hazelnuts from the Chevron gas station in Chilliwack. You are  now laughing, because I get my hazelnuts from the gas … Continue reading

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Fresh California figs and Noix de Grenoble tart

This an Indian summer dessert, as it is best made from fresh very ripe figs. In this instance, I bought a tray of  fresh figs at the Root Cellar in Victoria. The crate indicates that they are  either “black mission”(Halloween … Continue reading

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Peaches in light syrup

The peaches are best right now at the end of summer and it is tempting to buy a whole case. Of course, that is too much to eat right away for most people. Cooking them in syrup is a nice … Continue reading

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Gateau de semoule better than cream of wheat pudding!

This was another favorite of Mémé Marie-Louise always pushing for healthy desserts.  This meets her criteria with lots of iron, low fat, and a delicious taste. Frankly, you could do worse than eat this for breakfast! Soak 3/4 cup golden … Continue reading

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Tarte au Citron

This is my absolute favorite dessert, ahead of chocolate mousse and tarte Tatin and even Paris-Brest. It takes a bit of time but it is well worth it. The pastry: It is a pâte sucrée. Mix 1 + 3/4 cup … Continue reading

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Strawberry delight

The local strawberries are ready for picking almost everywhere in Canada. There are so many good things to make with them, but if you want to really enjoy the amazing strawberry flavour, here is what my grand-mother used to do … Continue reading

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Chocolate tea biscuit brick

This is another recipe from my childhood. Biscuits Brun had a gigantic tea biscuit factory on the outskirts of town. The Brun family  built it in 1883 primarily to make biscuits for the military. The first war made them a … Continue reading

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Mousse au chocolat des écoliers

There used to be no school on Thursday afternoon in France when I was a kid. Usually, we celebrated by having a dessert at lunch that was not just a fruit like the other days. Most popular were mousse au … Continue reading

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Really tart fruit salad

This fruit salad is very tart and should be served cold, it is refreshing and tasty. I use one mango, one fairly green Bartlett pear, four strawberrries, and the juice of a lime. No sugar. I cut the fruits in … Continue reading

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Tarte aux Pommes

This recipe comes from my Aunt Janine Lombard and has been the family’s official version of Apple tart. It is a country tart, not the kind that you would buy at the “Patisserie”. I will explain… Soon, I will translate … Continue reading

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