Monday, March 24, 2014

Stellar Brunch (Oven-baked french toast with caramel sauce)


Springtime peeked it's shy little head out to say hello to us Montrealers this week, and I instantly felt excited & inspired. There's just something about warm weather and sunshine that get me into a crafty mood. Quite a good time to be feeling creative, as I've had a lot of decorating to do recently: we've officially moved into our new apartment! The perfect way to settle in? A good old-fashioned Sunday Brunch!

Though bagels and lox are generally my choice brunch food, I decided to make something a little more decadent this time. Introducing Oven Baked French Toast, and her bff, Caramel Sauce. Make this for your next brunch if you're looking for a dish that is surprisingly quick & easy, and as eye-catching as it is tasty. Bonus: the air will fill with a warm, sweet aroma as your guests arrive.

This is a decadent, salty-meets-sweet, stick-to-your-ribs kind of breakfast - definitely weekend food! Tip: to make it extra yummy, you can prepare it the night before so the bread really gets some time to soak up the eggy goodness. This is also a perfect way to use up some stale bread you have lying around - once it soaks up the egg mixture, it'll come right back to life!

Monday, March 17, 2014

Cool As Custard (Strawberry Rhubarb Trifle with Pound Cake)


Being a student in pastry school means exactly what you'd imagine: that I get to spend 8 hours a day in a kitchen, making delicious pastry. It also unfortunately means that I'm no longer home on weeknights, so weekend dinners with the boy have become an extra special affair.

I decided that the best way to toast to our new home was to make some kind of stellar springtime-inspired dessert. My favourite seasonal combo? Strawberries, rhubarb and cream. But how could I take these three ingredients and turn them into something dazzling? Easily! Whip up some custard, chop up a pound cake, and layer it all into a trifle, just like the one on the cover of Canadian Living's April issue. Lacking a trifle dish? No worries! A big glass bowl propped up on a cake stand will work well. Or, be super resourceful and scoop them into tall drinking glasses. The colourful, layered presentation remains intact, and each person gets their own individual serving. Brilliant, right?

Canadian Living suggests using a pound cake, which is easy to find at any grocery store, but also very easy to make at home. Coincidentally, we recently spent an entire class making various pound cakes, so I've become quite the pro. (I've included a simple recipe below!)

I love the versatility of the pound cake - you can add virtually any flavour to it, and one simple recipe can yield a different flavoured cake every time you bake one. The pound cake manages to retain it's form nicely when soaked in the tangy rhubarb sauce, and it's dense texture compliments the airy cream and the velvety custard.