Our Favourite Summer Pudding by Linda Klimack

This is the ultimate summer bread pudding.  The recipe sounds finicky and a bit weird, but is yummy.  It is a great desert for a dinner party, because you make it ahead of time.  Your guests will be wowed by the simple taste of fruit in season and never guess it is just fruit and bread!   

1½ pounds a variety of berries in season
1 lemon peel, grated
¼ cup sugar
5 or more slices white bread, crusts trimmed
Whipped cream


  • Remove stems and pick over berries and cut in half if large. 
  • Combine fruit with the lemon peel and sugar in a small saucepan. 
  • Cover and simmer for 10 minutes. 
  • Cut each slice of bread into 3 strips and line the bottom and sides of a 4 cup souffle dish, patching with pieces of bread if necessary. 
  • Strain the fruit pulp, reserving the juice. 
  • Pour several tablespoons of the juice over the bottom slices of bread and let it set for a few minutes.           
  • Fill the souffle dish almost to the top with fruit pulp, then pour in enough juice to moisten. 
  • Cover top with a layer of bread and dampen this with a little juice. 
  • Put a small plate, which just fits inside the dish, on top and wrap the whole thing in cling wrap. 
  • Set on a plate in the fridge with a weight on top, a large can be used as a weight, and leave for 24 hours.
  • To serve, run a knife around the edges and invert the dish onto a serving platter being careful not to spill the accumulated juice. 
  • If juice has not stained the bread all the through, you may do so with the reserved juice.
  • Serve with whipped cream and reserved juice.

Our Favourite Rhubarb Squares by Linda Klimack

rhubarb.jpg

¾ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
1½ teaspoon cinnamon
6 tablespoon demerara sugar
¾ cup melted butter

3 cups chopped rhubarb
¾ cup water
5 tablespoon honey or sugar
3 tablespoon cornstarch
1½ cup whole wheat flour
1½ cup rolled oats


  • Place rhubarb in saucepan with ½ cup water with honey or sugar and cook until stewed.
  • Mix cornstarch in ¼ cup water and add to the stewed rhubarb.
  • Simmer and stir until thickened.
  • Set aside.
  • Mix remaining ingredients together.
  • Put half the oat mixture on the bottom of an 8 inch square baking pan and pat down.
  • Fill with stewed rhubarb.
  • Sprinkle the remaining oat mixture on top.
  • Bake 35 minutes at 350F.
  • Allow to cool for 30 minutes before cutting into squares.

Our Favourite Hermit Cookies by Linda Klimack

hermits

1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground allspice
½ cup chopped dates
½ cup raisins
½ cup chopped walnuts

1 cup butter
1 cup brown sugar
½ cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda

  • Cream shortening and sugars until fluffy - Mix in beaten egg and vanilla
  • Add dry ingredients
  • Stir in dates, raisins and walnuts
  • Preheat oven to 350℉
  • Bake on greased cookie sheet for 10 minutes

Our Favourite Spiced Maple Vinaigrette by Linda Klimack

½ teaspoon fresh ginger
4 tablespoons apple cider vinegar
⅔ cup vegetable oil
salt and pepper

6 tablespoons maple syrup
1 cinnamon stick
4 whole allspice
2 whole cloves
2 whole star anise

  • Combine maple syrup, cinnamon, all spice, cloves, star anise, ginger and 2 tablespoons water in a sauce pan.
  • Simmer for 3 minutes.
  • Strain through a sieve.
  • Whisk in oil.
  • Add salt and pepper.
  • Cool to room temperature.

Our Favourite Chocolate Bark by Linda Klimack

chocolate-bark.jpg

Basic Recipe

1 lb baking chocolate
1 cup fruit and/or nuts
optional: a few drops of flavouring
optional: chocolate drizzle

  • Line a cookie sheet with parchment paper.
  • Melt the chocolate.
  • Add flavouring
  • Pour the chocolate on the parchment paper to a depth of ½” to ¼”. 
  • Sprinkle fruit and/or nuts on top.
  • Drizzle another type of chocolate on top.
  • Refrigerate until the chocolate has solidified.
  • Break the Bark into pieces.

Suggestions

Chocolate: 
milk, semi-sweet, white, bitter sweet, cappuccino, caramel

Toppings:
nuts - almonds, pistachios, pecans, hazelnuts, peanuts
dried fruit - cranberries, cherries, apricots, crystallized ginger
seeds - sunflower, pepitas
crushed candy cane
small candies
chocolate covered coffee beans      

Flavouring:
peppermint oil
coffee oil

Drizzle:
chocolate
caramel sauce
sea salt
sprinkles

Variations

  1. Chocolate - bittersweet chocolate
    Topping – shelled pistachios, dried apricots & crystallized ginger
    Drizzle - white chocolate
  2. Chocolate – ½ milk & ½ semisweet
    Topping – almonds
  3. Chocolate - semisweet
    Topping – crushed candy cane
    Flavour - few drops of peppermint oil
    Drizzle - white chocolate
  4. Chocolate – ½ semisweet & ½ cappuccino
    Topping – whole hazelnuts
  5. Chocolate – ½ milk & ½ semisweet
    Topping – chopped pecans & cranberries
    Drizzle - white chocolate

Our Favourite Buttermilk Panna Cotta by Linda Klimack

Panna Cotta is a delightfully smooth milk dessert that is complemented by any number of simple toppings.

2 tablespoons water
1½ teaspoons gelatin powder
1 cup whipping cream
1 - 2 teaspoons freshly grated lemon rind
½ cup granulated sugar
2 cups whole milk or buttermilk (buttermilk gives a fabulous added flavour)
2 teaspoons vanilla extract

  • Put the water in a small bowl and pour the gelatin powder over it, there is no need to stir.
  • Heat the cream, sugar and lemon zest in a saucepan over medium high heat. 
  • Let the mixture come to a slight boil, stirring to dissolve the sugar.
  • By the time the sugar dissolves the gelatin should have absorbed most of the water.
  • Add the gelatin to the cream and whisk until it dissolves.
  • Remove the saucepan from the heat.
  • Chill the mixture by placing the pan in cold water in your kitchen sink.
  • When the mixture is lukewarm to the touch, add the buttermilk or milk and the vanilla.
  • Strain the mixture to remove the lemon rind and divide the mixture between ramekins.  This recipe will fill about 6 of the 4 ounce ramekins. 
  • Chill the ramekins in the fridge for at least 4 hours to set. If you intend to keep them overnight, cover each ramekin with some plastic wrap. They will keep for several days.
  • These should be served straight from the fridge.
  • Top with something like: a tablespoon of jam, fruit compote, syrup or chocolate sauce.

Our Favourite Apple Pear Cobbler by Linda Klimack

Topping

½ cup golden brown sugar
½ teaspoon ground ginger

¾ cup pecan pieces
½ cup unbleached all-purpose flour
4 tablespoons cold butter cut in pieces

Filling

1 tablespoon fresh lemon juice       
½ cup apple juice
1 lb firm tart apples, peeled, cored and cut into ¾" slices
1 lb ripe pears, peeled, cored and cut into ¾" slices.

3 tablespoon butter                   
⅓ cup golden brown sugar
1 tablespoon unbleached all-purpose flour
1½ teaspoon ground ginger
pinch of salt

  • Preheat oven to 400℉.

Topping

  • In a food processor combine half the pecan pieces with the brown sugar, flour, butter, ginger and salt and pulse until clumps begin to form. Add the remaining pecans and pulse briefly to mix. Refrigerate until ready to use.

Filling

  • Put an oven proof skillet with a 10-12 cup capacity on the stove and melt the butter over using medium heat. 
  • Add the brown sugar, flour, ginger and salt and cook while stirring until the sugar is melted and the mixture is smooth, about 1 minute. 
  • Whisk in the juices and cook until the mixture boils, about 2 minutes.
  • Reduce heat to low and add the apples.
  • Cook the apples in the sauce, using a rubber spatula to gently toss and turn them until barely tender, about 4 minutes. 
  • Add the pears and gently toss them in until coated with sauce and hot, about 3 minutes. 
  • Remove from stove.
  • In the same dish, spread the fruit out until flat and sprinkle the topping over the fruit and transfer to the oven.
  • Bake until the fruit is tender to a fork and the topping is golden brown, 25 to 30 minutes or so. Cool completely to allow the juices to thicken.
  • Serve with whipping cream, ice cream or Crème Fraiche.