Multiculturiosity

This wasn't a traditional recipe from a book. Like my buttered rum-raisin cream pie with partridgeberry glaze, it was kind of a mash-up of a few different recipes. I used a basic pie crust, a vanilla custard with a mix of milk, almond breeze and yogurt, and a maringue topping. … [Read more...] about 3 Banana Cream Pies

Every year the Japanese Canadian Cultural Centre has a bazaar. They sell all sorts of Japanese foods...and then they sell pies. People who volunteer at the centre were asked to bake for the event, so I baked. I even asked what they would like me to bake. The answer was a little … [Read more...] about Banana Cream Pie for the Japanese Cultural Centre?

This is how it started... ...and this is how it ended... I was going to make the bisque again. It's an amazing recipe, but it just seemed so unfair that you cook a bunch of lobsters, which takes a grand total of 10 minutes, but you don't get to eat for another 2 hours. Yes, it's … [Read more...] about Lobsters, Take 2

This is the best side dish in the world, possibly besides roasted sweet potato fries. All you need is: As many sweet potatoes as you want Aluminum foil to wrap the sweet potatoes A fork Salt Pepper (optional) Other spices (optional) a teaspoon of oil (optional) An oven … [Read more...] about Roasted Sweet Potatoes

This is the very similar to the lychee frozen yogurt, but it's from Alice Medrich's Chocolate and the Art of Low-Fat Desserts, not Josée di Stasio's A la di Stasio. I like lychee more than banana but the creaminess of the banana is a nicer texture. You also don't need to use such … [Read more...] about Banana Sherbet: Chocolate and the Art of Low-Fat Desserts

I love a dessert with 3 ingredients. I also love a fruit dessert that doesn't taste like a sacrifice. This is a good example of the things that make me happy. Oranges (As many people as you need to serve. 3 for four people, 8 for a potluck ) 2 tbsp rum 1/2 cup sugar Zest an … [Read more...] about Caramel Rum Oranges

The first time I had lychees I was blown away. Maybe first I had them in bubble tea. I don't think I even knew what the real fruit looked like. Then I started noticing cans of them at Asian grocery stores and markets. The white fruit soaked in syrup was revolutionary. How many … [Read more...] about Lychee Frozen Yogurt

The only differences between the kid-friendly jelly I made and this not-so-kid-friendly jelly are you need a whole lot more patience for this one, and the recipe is unnecessarily complicated, but you get whole chunks of fruit that pop in your mouth, which is very cool...and … [Read more...] about Reflections on Synchronized Swimming: Not So Kid-Friendly Citrus Jelly