Yikes! I can’t begin to tell you all the reasons why this weblog has been dormant for so many months, but rest assured I will do my best to keep it active again.
I think fall is my favourite season, there are so many great fruits and vegetables being harvested, the light is fantastic and the colours amazing. For Thanksgiving I’m doing something a little different for dessert. It’s going to be a cranberry clafouti made from Anna Olson’s cookbook called Sugar. Anna is the charming host of the TV show called Sugar on Food Network Canada and I had a chance to meet her while she swung through Vancouver on her publicity tour. You’ll find the recipe as of Wednesday, Oct. 6th on my website under Food For Thought-Current Show.
I also have two copies of Sugar to send out to you, if you are willing to tell me about your favourite dessert of all time. Just go to the bottom of this page and post a comment. I’ll draw two names from the entries. The deadline is Monday, Oct. 11th. Good luck, and I look forward to hearing from you soon.
Creme Brulee! The sugar has to crack like ice in the spring.
Cheesecake with Labrador Gold: Bakeapples
My favorite is a baked banana recipe I have, with a luscious orange-based sauce, drizzled with melted milk chocolate just before serving with a squeeze of fresh orange juice. Add a little rum or brandy and you have heaven in a dish! Yum!
My favourite dessert recipe is a thick and creamy rice pudding made with arborio rice and lots of fresh cream and vanilla bean. It is to die for and nothing reminds me more of autumn, leaves falling and family around the fire like this rice pudding.
My favourite dessert of all time has to be bread pudding. It has been my favourite since I was a child, when my mother made a simple version with raisin bread. I remember, when I was about 14, requesting it instead of a birthday cake for my birthday. I am pleased to see that some restaurants are now offering a more upscale version, but the basic recipe is probably still my favourite.
My mom’s peach pie – fresh peaches with a hint of lemon in a delicate flakey lattice topped crust – okay… a little vanilla ice cream too!…mmmm
My favorite dessert is a Chocolate Trifle from one of Susan Mendelsons books. So decadent.
My favourite dessert of all time is called Pumkin Creme Brule served with ginger snap cookies … I don’t have the recipe for this dessert but I can tell you where to go to try it! The Horizons Retaurant located in Burnaby, B.C.
100 Centennial Way
Burnaby, BC
http://www.horizonsrestaurant.com
Today’s favorite is, and will begin our new families tradition…Pumpkin Mousse Tart…with a crust including ginger snap cookies…fresh pumpkin from the garden dancing with the usual ginger, nutmeg and cinnamon…and of course the mousse is a delicate balance of white chocolate and whipped cream…one piece is never enough…
for decadent desserts it would have to be Sex in a Pan but in keeping with the season I have a cranberry dessert made in layers with grated apples, cranberries, cream cheese and whipping cream
Hi Don,
My all time favourite dessert HAS to be my sister Gerry’s pecan pie. A perfect crust filled with the gooey filling topped with crunch pecans! … A litte fresh cream and you’re good to go!
Great website, keep up the good work!
Pat
Our favorite dessert is Carrot Pudding with Hard Sauce. As the kids say this is the best way to eat potatoes. .
My favorite dessert of all time… that is so hard to say as I was born with a mouth full of sweet teeth and there are so many ‘favorites’ that change with the seasons and with my moods…
The one I remembered first when you asked the question was the glorious finishing touch on a wonderful 7 course dinner we had at Wabi Sabi, a Japanese ‘fusion’ restaurant on 10th avenue in Vancouver… after spending an evening looking at and tasting these culinary works of art- the last course was a black sesame creme brulee surrounded by a selection of tropical fruits – the infusion of the sesame in a dessert that is not native to Japan was wonderfully delicious and so reflective of our multicultural world – where our national flavours are combined into exciting new dishes!
My favourite, favourite dessert is non other than succulent, rich Zabaglione. The egg yolks and light saturne that we use instead of Marsala wine is to die for. Beware those with high cholesterol – a warm dish of this dessert is a perfect end to a great meal.
Poached Pears with Gingerbread cake. Bake the gingerbread cake in a loaf pan, hollow out a trough in the middle, place the poached pears inside and drizzle with the ruby red poaching sauce. Serve with whipped cream flavoured with hint of cinnamon. Wonderful way of using our Okanagan pears and wine, and it can be made ahead and assembled quickly. Presentation always gets rave reviews. Also anything with lemon in it gets my vote!
Wild raspberry pie, fresh out of the oven, with chocolate ice-cream, served up at our Camp in the Laurentian Mountains of Quebec when I was a young girl. Having suffered mosquito bites and oppressive heat while picking the small, perfect, tart berries, there was nothing better than the sweetly tangy juices of the resulting pie, made of course, by my mother. Note that she did not pick the berries – but waited for us to come home laden with them.
If you ever want to see a group of adults lick their bowls clean….try serving Chocolate bread pudding with Grand Marnier custard.
Vanilla pannacotta with fresh sweet raspberries. Smooth as velvet.
My favorite dessert is creme caramel. I make mine with a touch of coffee in the custard and extra burnt sugar. Once turned out on the plate, I grate chocolate covered almonds on top and put a bit of whipped cream on the side – YUM!
“Of all time” is such a long time; my favourite dessert of this time is the seasonal triffle at Sweet Revenge on Main Street. It warms the cockels of my heart to walk out of a rainy dark Vancouver night and enter the firewarmed burgundy nest of this little latenight place. The triffle is served small, abundant with fresh spirit soaked fruit and a perfect vanilla custard, served with the most elegant small silver spoons to draw it from. It is a perfect luxury.
Fresh apple pie made with crunchy, tart spy apples. Sweetened (but not too much)with brown sugar and cinnamon. The crust golden brown and flaky. Not hot but just a little warm from the oven and finally add a thick slice of OLD cheddar cheese. Accompanied by either a cup of good strong coffee or a glass of ice cold milk.
My favourite dessert at this time of year is apple cranberry crisp. We always love apple crisp, but the cranberries add a flavour that makes it irresistible.
My favourite dessert of all time is Cranberry Pudding with Hot Butter Sauce. I first experienced it at a craft sale in Vancouver while visiting my daughter. I scoured the Internet and various cookbooks looking for the recipe to no avail and then while browsing my personal collection of newspaper clippings, etc. (that I intend to organize when I retire) I discovered one that I’ve since used and shared on numerous occasions.
Yummy!
Favorite dessert of all time is St Honore made by a lady that has moved from PEI to Montreal by the name of Nicole Paradis. It was an amazing concotion of cream puffs, custard, spun sugar and her own special touch. Rich, decadent… the Island has not been the same since she left.
My favousite dessert was a warm gingerbread cake with a honey glaze and a touch of cream and chocolate on top served with an espresso on the side. Makes me warm just to think on it now.
How can anyone have a favourite dessert of all time when they can watch Anna Olson prepare a favourite every time. In the fall I like to make a baked apple sponge that I found in an old Chatelaine cookbook.
It calls for cinnamon as a flavouring but I would definitely try cardamom. It is such a nice light dessert after a big meal.
My favourite dessert this time of year is Blueberry Cobbler topped with cinnamon and vanilla ice cream. Fresh blueberries are the best tasting berry and remember there is a possibility that regular consumption of blueberries can reduce various signs of aging. Can’t beat that!
My favorite sinful dessert is a French dessert called Paris Brest. A creamy almond paste filling in a choux pastry ring. We alter the recipe slightly by draping the top of the ring with a thin layer of melted Callebaut dark chocolat, toasted almond slivers and a dusting of powdered suguar, bien sûr! Cheers 🙂
My favorite dessert is a very simple one for very simple reasons; my Grandma’s Imperial Cookies! There are many types of Imperial Cookies out there but none of them rival my Grandma’s. The shortbread cookies just melt in your mouth and mixed with the crunch of the raspberry seeds from the raspberry filling was just divine! She would use a thimble to make a small hole in the top cookie so the raspberry filling would peek through and they were topped off with a thin layer of pale pink icing. My mom now makes them and they are just as good!
Our favourite dessert would be glazed blueberry pie made the way I learned on PEI about 40 years ago with fresh blueberries. It is also good with raspberries or peaches.
My favourite dessert of all time comes from A lovely Barvarian restaraunt that not longer exists here. My Husband and I would celebrate anniversaries there when our kids were small. We would order apple dumpling for dessert,we had to order dessert with the meal as the dumplings took time to make. It lingered with me so much that I had to find my own way of creating it. The apple is wrapped in a sweet pastry,with raisins,sugar and cinnamon stuffed inside,then put into a pan with brown sugar and butter that carmelizes,mmm…then to serve you must top it with the caramel sauce, whipped cream,vanilla ice cream and finally strawberries. You will die and go tho heaven with your first bite. You might want to share tho…….as it is a hefty treat.
I may be old fashioned but my favourite dessert which I love to make is Cranberry Apple Pie. I just cannot wait for the fresh cranberries to come out at the grocery store because fresh will do this pie justice. Cranberries are such a versatile fruit and they have so few calories. The apples add a nice flavour with both fresh lemon and orange rind.
Thank you for this opportunity! All the best to you and I enjoy listening to your segment on the radio. Happy Autumn!!
Wickedly divine is my famous Jack Daniels pumpkin pie. Not only is the creamy pumpkin spiked with JD, resulting in a smooth and mellow flavour, but the fresh whipping cream is also laced with the good stuff. Unforgettable. Heck, I think it’s the reason guests come back year after year when I serve dry turkey!!
One of my favourite desserts is an Italian fruit tart, called a “crostata.” The rolled dough is more like a short cake in texture than pie pastry. Then a layer of jam (usually homemade plum jam) is spread out on top of the dough. This is accompanied by a layer of thinly sliced apples or pears an then covered with strips of dough, often in a lattice pattern. Italians enjoy this treat for breakfast, afternoon snack or after dinner dessert.
The best dessert ever is perfect Lemon Meringue Pie. You can’t get it in any restaurant. I make mine from the recipe Ann Landers used to share in her advice column every five years or so – a crisp, rich, pastry crust; a creamy textured, tangy filling; and a high topping of melt-in-your-mouth meringue. It has everything!
Hi Don- after reading all these entries I’m ravenous- I don’t suppose you could set up an entry in which everyone who described these delicious concoctions would post their recipes?
My altime favourite dessert is something I have only ever had two summers ago, called Pavlova. My parents are keen organic gardeners, and we had a huge crop of rhubarb and strawberries that summer. With our freezer full and all of us sick of crumbles and fruit with whipped cream, Mom placed a chunk of merangue, a bowl of baked rhubarb and a bowl of whipped cream in front of us one night. I wasn’t too sure of the combination at first, but the first mouthful- my god! The crunchy sweetness of the merangue, the tart acidity of the rhubarb and it’s juice, melded together with the vanilla cream to mellow the tartness of the rhubarb and the sugar of the merangue- it’s the closest I’ve ever tasted to perfection. The strawberry version was good, but didn’t give that same mix of tastes.
Unfortunately, my Mom developed diabetes that winter, so we’re far more likely to have some unsweetened fresh fruit with perhaps a bit of cream now. Still very good- but not the same.
MY favorite dessert was something I had only once and several years ago in Montreal. It was two perfect mounds of white chocolate mousse on a bed of raspberry coulis drizzled with milk chocolate. It is made more precious in my mind from never being able to find it again.
One of my favorites is a cranberry coffee cake.I got it from my sister, who got it from her friend Angela, so in our family we call it Angela’s coffee cake.
It is a white cake, made with sour cream. The batter has raisins and cranberries in it.In the middle of the cake and on top is a brown sugar, cinnamon, & chopped pecan mixture. People just love this cake! I have made it many times for different groups and it is always very well recieved.
Hi Don,
I’m with Pamela regarding posting all these recipes on your web site. I for one would be very happy to share mine.