The cookie shot is the brainchild of New York baker Dominique Ansel (of Cronut fame). We challenged our Kitchen Director Kareen to come up with her version and snap the step-by-step process. Up for the challenge?
Рубрика: Desserts
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Clementine Pork
Pork shoulder is one of the most budget-friendly cuts of pork, providing a tasty meal for $4 a serving.
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Blood Sausage and Apple Sauce
Perhaps because of its humble origins, blood sausage is too often, and wrongly, neglected. This charcuterie was originally considered a “plat canaille,” or popular dish served only in taverns. And yet, it has everything going for it, especially when combined with the sweet acidity of apple. This pairing brings blood sausage into the mainstream. Of course, when it’s well prepared, blood sausage makes you completely forget granny’s grossly overcooked version.
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Maple-Glazed Banana Scones
Seldom do scones have a texture as soft and airy as these. The secret? Bananas. The fruit imparts an intoxicating fragrance to the pastry, especially when mingled with a decadent maple glaze.
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Pineapple and Coconut Bars
Pineapple and coconut? There’s no better match. These easy, breezy treats are the brainchild of our colleague Danielle, who no doubt was channelling the Caribbean on baking day.
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Cherry and Almond Squares
Morello cherries and almonds are a pitch-perfect pairing in these beautifully balanced, fruity bars. You’ll find these cherries sold in light syrup (they’re the same jarred ones you’d use for a Black Forest cake) at your local grocery store.
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Lillet St-Germain Cocktail
“The Lillet St-Germain is inspired by a cocktail my former bartender would make me right before service when I was the pastry chef at Foodlab, the Société des Arts et Technologies (SAT) restaurant in Montreal. It’s light, refreshing and not too boozy— basically the perfect aperitif. ” — Michelle Marek, chef and Ricardo magazine collaborator
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Cranberry Raspberry Shrub Mocktail
Our favourite alcohol-free refreshment? Seltzer or sparkling water, with a good dose of our cran-raspberry shrub, on ice.
