(A Trio of squares, from front to back: chocolate dipped cardamom pistachio cookies, Pierre Hermé’s sablés à la noix de coco (aka coconut biscuits), and chocolate dipped candied ginger cookies.)

Baking is a great way to share that warm fuzzy feeling of giving from the heart. As the holiday season fast approaches, those of us who are slaves to the kitchen can feel the clock ticking on our holiday baking projects. Brainstorms, plans and checklists are made for the treats that will fill our homes with delicious scents and end up filling many happy tummies. Every year I venture to package a number of special goodies to spread a little Christmas spirit. This year is no exception, but instead of ruining the surprise to my dear family and friends, I’ll share the scrumptious offerings I’ve made in the past.

Continue reading A Taste of Holiday Cheer: Sugar and Spice Is Definitely Nice »

I am astounded, on an annual basis, at the vehemence at which people denounce the poor, much-maligned fruitcake. I guess the 12 months in between always makes me forget, but once October rolls around and the topic of fruitcake comes up, people get downright ugly.

There’s a theory that anger is the result of fear, and if that’s the case, I know an awful lot of people who are irrationally fearful of pecans and glace cherries. To the point where the mere mention of this traditional holiday treat makes their eyes bulge, their blood pressure soar, and their faces get all red and scary. When I recently mentioned in my Facebook status that I was planning on making fruitcake, I thought my message wall was going to need disinfecting. One person wanted me to know, in no uncertain terms that he did not want to be on my fruitcake gift list. Another asked, “Does anyone eat that shit? I have three frozen in my freezer.”

Continue reading Nutty As a Fruitcake »

It’s no secret that the GTA has, arguably, the best Chinese restaurants in the world. The popularity of this cuisine is obvious from the scores of dinner choices around town. Perhaps less popular however, is Chinese breakfast. This is not surprising as for some the thought of starting the day with plain congee is unappealing. A porridge made from boiled white rice the consistency of glue (with slightly less taste), congee is meant to be a canvas for the salty condiments it’s served with such as fuyu (fermented tofu), salted duck egg, sweet pickles, and pork floss (think cotton candy, but pork). There are, thankfully, much tastier options, specifically Taiwanese-style breakfast foods, which can be enjoyed anytime of the day.

Continue reading The Toast of Taiwan »