There is nothing quite like a warm apple crisp served with ice cream, it's just the perfect dessert. This classic crisp recipe is incredibly simple, and oh so delicious, we just had to share it with you. And with berry season just around the corner feel free to experiment with the filling by adding fresh strawberries or raspberries. Happy baking!
I always forget how easy & delicious a good old vanilla crème brûlée is. We made these last night for the dinner party, served with fresh berries, they were fantastic! This delicious five ingredient dessert recipe is also gluten free.
Instructions
1. Preheat the oven to 325 F and place 6 ramekins in a large high sided pan.
2. Heat the cream on medium low with the vanilla paste. Heat the cream for about 5 minutes, watching so that it doesn’t boil over.
3. In a separate bowl, whisk the egg yolks, whole egg and sugar together. Whisk in the hot cream slowly, whisking constantly until all has been added. Strain and pour into the ramekins.
4. Pour boiling water into the pan, around the brûlée dishes, so that the water comes up just past halfway up the dishes and carefully take this to the oven. Bake for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Let them cool for 10 minutes in the water bath, then remove & cool completely on a rack. Chill for at least 3 hours.
5. To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately.
Truffle Zest Obsessed....this side is going to make your day. Better yet, top with a poached egg and you have got the perfect brunch!
Ingredients
Candied Lemon Rind
Instructions
Candied Lemon Rind
Instructions
Place 1 Wild Hibiscus Flower into the bottom of each champagne flute & stand upright. Top with Champagne and pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top. The flower will sit in the bottom of the champagne flute and slowly open up over a few minutes.
Chocolate, bunny shaped confections, egg hunts and of course Easter dinner. This holiday is typically always accompanied by a big family feast. You know what that means? Most of us have company staying for the long weekend. Impress your guests with this delicious cocktail. The secret? Bitter Housewife Bitters. These delicious bitters add a unique flavour profile to any cocktail and are made in Portland Oregon. This cocktail, is light, refreshing and most definitely a crowd pleaser!
What do you serve at your Easter dinner? Do you go all out with a big turkey or a ham and all the fixins? Or - do you dial it back a little with a lunch or a brunch? In previous years I have done all of the above and I think my favorite is a late lunch or a "lin-ner". Regardless of how you spend it, a champagne cocktail is a great way to start and this Easter tart recipe makes a fantastic first course. I am looking forward to spending the weekend at my parent's hours on Mayne Island where I will have a long overdue visit with my family, sleep like the dead, walk by the sea, poke around in the galleries and eat too much chocolate...ah, the perfect weekend. I hope you enjoy your long weekend as much as I will enjoy mine!! -Angie.
This dish makes a great first course for Easter brunch!
Ingredients:
Instructions:
Prep Time:
25 Minutes
Cook time:
15 Minutes
Yield: Serves 8 as an appetizer (first course) or 6 as a light lunch.
