For ooey-gooey squares, choose an apple that cooks down, like the crunchy Spartan. We prebaked the crust to help seal in all those apple juices, and then sprinkled oats on top to give the cinnamon-infused treat a crumbly finish.
Рубрика: Desserts
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Puffed Rice Bars
Tight deadline got you chained to your laptop? These chewy, honey-sweetened bars will help you get the job done.
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Fig and Goat Cheese Bites with Pistachios and Honey
It’s no surprise that fig trees like things hot and dry. And while our rooftop gets its fair share of sunshine, we’re the first to admit that Canada is not exactly Greece. Regardless, our fig tree repaid us for our undivided attention by producing no fewer than (drum roll) 10 perfect figs this year. To fully honour the miraculous fruits, we turned them into bite-sized appetizers that transported us to the Mediterranean.
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Roasted Chicken with Cabbage and Glazed Apples
Even modest amounts of fresh herbs can add huge flavour to dishes, like parsley and rosemary do here. To ensure they’re always recipe-ready, we wash, rinse and dry our herbs fresh from the market, then store them between layers of paper towel inside resealable plastic bags in the refrigerator. And while you’ve got the salad spinner out, why not give lettuce and other leafy greens a whirl?
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Bananas Foster Waffles
Ricardo loves waffles so Mon Ami Gabi’s bananas Foster mash-up got recipe developer Étienne Marquis excited. This is his version of the over-the-top brunch dish at the Paris Las Vegas restaurant.
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Beet Sorbet
The dynamic duo of beet and pomegranate stains this sorbet ruby red and thrills our palates with earthy sweetness. The fruit (and a touch of lemon juice) brightens the beet’s deep flavour.
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Chewy Carrot and Almond Cookies
Carrot cake? Bring it on. In cookie form? Even better. These snackable cookies take advantage of carrot’s colour, sweetness and tenderness when baked but go a step further—hello, marvellous marzipan. Trust us: Your kids will flip for these almondy, currant-studded treats.
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Double Chocolate Zucchini Bread
We’ve tinkered plenty with zucchini breads over the years—we love the moistness the summer squash adds to baked goods—but when our rooftop produced a bumper crop, we knew we had to up our game. The answer? Chocolate times two. Our rich zuke loaf has cocoa galore, but we didn’t stop there. Enter melty, decadent, dark-chocolate chunks!
