This rich, but not too rich, cheesecake features local quark cheese instead of the more traditional cream cheese
Fox Hill Quark Cheesecake with Strawberry Cranberry Compote. Photo: Dennis Evans
In the 1980s, a certain company produced a commercial where two kids from Toronto gasp in shock when their grandfather announces that they will have seaweed pie for dessert. Well, for those of you who wondered what it was, Goldie Gillis’s recipe will clear things up. “We get this started before they go to the shore,” she says, “so it can be ready when they return.” The pie is essentially a blanc mange, a type of milk-based pudding set with the natural gelling agents found in the seaweed. Gillis also suggests pouring the blanc mange into moulds for individual servings.
This simple dessert is best made during the height of blueberry season as an easy and tasty way to use up the glut of berries. This dish has as many variations as it does names (blueberry bang belly, blueberries and dumplings), but any way you make it, it’s delicious.
Rhubarb and strawberry—a match made in heaven. You can use your favourite pastry recipe for the crust.
Play around with this simple recipe to suit your own taste. Add a little cinnamon, grated apple or grated orange peel, or replace a third of the cranberries with strawberries or raspberries.
A tasty twist on an old recipe.
This recipe comes from Stacey O’Toole, who partook in Megan McCarthy’s cookie swap. You may want to double the recipe since it’s so good.
This recipe is adapted from a recipe for whipped icing from Vosges Chocolaterie in Chicago.
Sylvia Prince calls this her “Newfie vanilla sauce,” thanks to the addition of Screech, a classic Newfoundland rum. If you can’t find it, use spiced or dark rum.
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