Fall wouldn’t be the same without a good dose of spices and pumpkin. So we’ve created a vegan cake in honour of the season. Ground chia seeds are used as a binding agent instead of eggs, while the coconut milk plant-based beverage ensures that the cake remains perfectly moist.
Рубрика: Flavours of Fall
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Pickled Beet Salad with Peaches and Whipped Ricotta
You took advantage of the abondance of seasonal beets by pickling them? Now you can thank yourself for having taken the time to bottle your beets, packing in the flavour and making this salad a cinch to prepare. This recipe also features fresh peaches, your favourite herbs and whipped ricotta for a slightly salty, tangy touch.
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Salmon and Apple Almondine
Against all odds, apples and salmon make a delicious duo in this recipe, created in collaboration with Verger Jean-Yves Boileau, that evokes classic sole almondine. Put the whole fillet on a large serving plate and sprinkle it with brown butter, lemon and almonds. Garnish with onions and tender apple, made pink by the acidity of the lemon juice. This dish will wow everyone at the table.
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Chai Tea and Apple Cake
Apples are the stars of this cake, created in collaboration with Verger Jean-Yves Boileau. They appear as a caramelized topping, but also in the dough itself, which is seasoned with chai tea. Yogurt is also incorporated into the dough for a light, moist crumb. With its cream cheese frosting, it’s like a big serving of fall happiness.
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Chicken Wings with Apple Cider Barbecue Sauce
Created in collaboration with Verger Jean-Yves Boileau, these homemade chicken wings are completely addictive. The apples are in the barbecue sauce coating the meat, which also contains cider and apple jelly, as well as in the dipping sauce, made with roasted apples and apple jelly. A dish that’ll leave you with dirty fingers, but that no one will ever complain about.
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Apple and Caramel Cookies
Reminiscent of apple turnovers, these cookies include an apple and cinnamon garnish. Drop some on a cookie, form a little hollow and pour some caramel in the hole. A highly satisfying snack made in collaboration with Verger Jean-Yves Boileau.
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Thai-Style Apple and Grilled Beef Salad
You’ll find flavours from both Thailand and Quebec in this salad inspired by papaya salad, in collaboration with Verger Jean-Yves Boileau. The dressing contains fish sauce, a lot of lime juice and bird’s eye chili, to taste. The salad combines shredded iceberg lettuce, beef hanger steak and crispy Honeycrisp apple. It’s like a little trip to Asia!
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6-Ingredient Apple Cake
We could say that this cake is the apple version of banana bread. Not too sweet, it’s the perfect afternoon snack. A generous quantity of apples are used both inside the cake and as toppings. With just the right acidity, Cortland apples also soften nicely once cooked.
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3-Ingredient Dark Chocolate Mousse
To make this chocolate mousse, you’ll need only three ingredients, plus a little elbow grease to beat the eggs until the mixture forms a ribbon, i.e., until they’ve gained volume. Incorporate melted chocolate at the very end to create a dense mousse. Pour the mixture into ramekins and leave them in the fridge for a little weeknight treat.
