Desserts
The best desserts don’t have to be complicated. Some of mine go back generations, like the rhubarb crisp I still bake in my great-grandmother’s Pyrex dish. Others are newer favourites, like a silky lemon posset. All are easy to make, and a sweet reason to linger at the table a little longer.
Sticky Date Pudding with Salted Caramel Sauce
Moist, date-stuffed pudding you can make the night before. Whip the cream, warm the caramel sauce, and suddenly everyone has room for dessert.
Green Apple Sorbet with Roasted Pecans
Granny Smith apples, lime and a hint of cinnamon and mint, frozen into sorbet and topped with maple-roasted pecans. No fancy equipment needed.
Butter Tarts
A Canadian classic: an ooey gooey brown sugar and butter filling in a flaky crust that melts in your mouth.
Panna Cotta with Raspberry Jelly
Silky cream panna cotta with a splash of Cointreau, topped with raspberry jelly. Light enough to serve after a big meal, and made ahead.
Orange Jelly Slices
The jiggly dessert of childhood, grown up. Fresh orange juice set in its own peel and sliced into wedges. Add a splash of vodka or Cointreau if you like.