Lip-smacking looks and punchy lemon flavour result in a seriously delicious gluten and dairy-free dessert. If you’re not up for making a crust , you can buy a nine-inch GF pie shell, but note that it’s not likely you’ll find one that’s GF and DF.   MAKES 1 (9-INCH) PIE 1 cup plus 6 tablespoons sugar, divided 2 tablespoons tapioca flour 3 tablespoons cornstarch 1/4 teaspoon kosher salt 2 large lemons, zested and juiced 4 eggs, yolks and whites separated 1/4 teaspoon cream of tartar 1 recipe Gluten-Free Dairy-Free Pie Crust (TK)   Preheat the oven to 350°F. Make the lem ..read more

All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich salad.   The flavours of Vietnamese food have always been some of my favourite. Spicy, salty, sour, and a bit of sweet. High notes of citrus and the depth of fish sauce, fresh herbs, and all those noodles. I could easily eat it three times a week. I’ve been inspired lately, mostly from a short trip to Portland where four of my best girlfriends and I feasted on some delicious Vietnamese food at Luc Lac — we ordered a table full of pho, sugar cane shrimp, spring rolls, papaya salad, a plethora of ..read more

This is one of my childhood favourites. My mom would often make this dessert with its creamy, warm lemon curd on the bottom and light cake topping. It’s not too sweet, with that tartness of the lemons I love. Mom’s recipe included measurements such as “butter the size of an egg.” I have assigned more precise measurements for this beloved pudding cake.    Warm Lemon Pudding Cake Serves 4–6   2 Tbsp butter, at room temperature 1 cup white sugar, divided, with 2 Tbsp reserved 3 large eggs, separated 1 Tbsp lemon zest ¼ cup all-purpose flour ¼ tsp salt 1 cup milk ⅔ cup freshly sque ..read more

This not-too-sweet, not-too-chocolatey “cake” separates into lovely layers as it cooks—a cake layer on top with layers of firm custard beneath. Easy to make, it is elegant when served with mixed fruit and whipped cream or can be eaten as is for a quick sweet ending to a weekday meal.     Chocolate Custard Cake 4 eggs, room temperature ¾ cup of white sugar + 2 Tbsp ½ cup of melted butter 1 tsp of vanilla extract ½ cup of plain flour, sifted ¼ cup of cocoa, sifted 2 cups of milk, lukewarm ¼ cup of icing sugar t ..read more

A simple and easy recipe for making your own candied citrus for holiday baking. Use in the HOLIDAY STOLLEN recipe pages 20 – 21 in EAT Nov|Dec   Homemade candied citrus is far better than store-bought and surprisingly easy to make. Simply blanch orange and lemon peels in boiling water (to extract some of the bitterness), then poach in syrup until translucent. Candied citrus can be prepared weeks in advance, and you can always make a double batch to dip in chocolate and give away as gifts. Candied Citrus  Makes about 1½ cups sliced or ¾ cup chopped. 1 organic lemon 1 organic orange ..read more

A simple and delicious old-world dessert for modern times.  Few desserts are as simple and comforting as a French clafouti (cla-foo-TEE).  Rustic as a country farmhouse, a clafouti transforms kitchen staples into a satisfying fresh-from-the-oven dessert or welcome addition to a lazy weekend brunch. More custard than cake, clafouti is an old-world dessert originally from the Limousin region of France and traditionally made with cherries. It was customary leave the pits as bakers believed they enhance the flavour of the custard. Historical convention aside, I’ve opted for pitted plums ..read more

It’s hard to beat these classic bars as the final, sweet-tart taste for a summer supper.  When we lived in Shelburne, Nova Scotia, my late husband Gary and I would go to church suppers. Everything was made from scratch, and you never knew what you’d get. Pot pies and salad, stew and homemade bread, or a thick chowder with freshly baked rolls, it was all good and warming during the wet winter months. And then there were the desserts. Squares, cakes, pies, and puddings were tantalizingly displayed, ready for eating.   One of our favourites was a lemon bar made by an older lady na ..read more

The companion recipes to Cinda Chavich’s article, My Balkan Food Dreams,  in the Sept|Oct 2022 issue of EAT AJVAR (Roasted Red Pepper & Eggplant Dip)   A wonderful vegetarian condiment to slather on sandwiches or serve with mici. This recipe is excerpted from Macedonia by Katerina Nitsou Copyright © 2021. Photographs by Oliver Fitzgerald. Published by Interlink Publishing. 1 medium eggplant 6 red bell peppers ¼ cup (60 ml) extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, finely chopped ½ teaspoon crushed red pepper flakes 1 tablespoon red wine vinegar J ..read more

Story and recipe and photography by: Isabelle Bulota   Strawberry season has arrived! There is so much we can do with this delicious, beautiful fruit, and so many ways to enjoy it, especially since we are extremely fortunate on Vancouver Island to have multiple local farms producing the sweet berry. One of the recipes that goes best with strawberries is panna cotta, a dessert of Italian origin that is easy to make. Its texture is incredibly smooth and creamy and it is often served in restaurants as a delicacy. Like a small masterpiece, the panna cotta is removed from its cup, placed in t ..read more

Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry & Lemon Curd Shortcake is an easy dessert option that you can make in advance or have guests build on their own. Our time saving secret weapon is Stonewall Kitchen’s Blueberry Scone Mix. Stonewall Kitchen is a specialty food producer based in York, Maine. They impress customers with their delicious, innovative recipes, unlike anything else you’ll see on the shelf. They are the winner of 28 prestigious awards from the Specialty Food Association ..read more