Raise a Hand for Apricots

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I don’t think apricots get enough attention. I happen to love them, along with most stone fruits (plums are another one of my favourites). I decided to use them in this recipe – an adaption of my mom’s beautiful fruit flan that she made often, especially for special occasions. While apricots get the centre stage in this version, I think the crust is really the hero here. It’s probably one of my favourite crusts thanks to hints of cinnamon and grated orange peel. You have to try it, I promise you won’t be disappointed.

In this Apricot Almond Tart, I decide to add almond cream instead of my mom’s pastry cream. I love the flavour of almond with fruit and particularly with these tart apricots. Delicious. You can also use any type of nut frangipane, as well – hazelnut frangipani would be a tasty alternative. I was reminded of my love for almond frangipane after a friend visited bringing along the most delicious pastries from Danish Pastry (if you are familiar you are missing out!)

I remember my mom’s tarts being absolutely beautiful. She arranged a variety of fruits so elegantly on top of the tart. Her tarts were so sophisticated and so grown up. This version is more rustic, definitely less grown up and definitely less time consuming to assemble.

I am such a fan of any dessert with crust or any meal with a crust, for that matter. That bite with buttery, shortbread-like crunch just finishes off the dessert. I’m excited to spend more time making pies, tarts, galettes in the coming months and wanted to kick off my love for pastry with this tasty treat.

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Saturday Mornings

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These are by far our favourite pancakes. More of a crepe than pancake, really. Not the big fluffy cake-like pancakes. My kids love to roll these up after filling them with Nutella, peanut butter and jam or just simply rolled and dipped in maple syrup. Dipping the pancake into syrup is also preferred in our house. I’m not sure why but I happen to agree. I seem to be making these pancakes more frequently lately. Perhaps it’s because every morning, these days, feels like a Saturday. Not sure if that’s a good thing or a bad thing. Probably a good thing if you love pancakes.

As of late, I have been really keen on making a blueberry syrup. While we love maple syrup it seems time to mix it up a bit around here. Partly because, my kids don’t like blueberries in their pancakes and I think pancakes taste so great with warmed blueberries. There’s this wonderful marriage between pancakes and blueberries – who agrees? This syrup is so tasty. Stating the obvious here but in addition to the blueberry flavour the sweetness and hint of lemon make it extra special. Here’s the truth. My kids didn’t go for it but Mario and I did. We loved it. So much so, that I served it on my charcuterie board. It pairs so nicely with brie too!

Pancakes and syrup – such a sweet treat and happy way to start the day (I still stick with my coffee shake – recipe here if interested!) There’s something so simple about making pancakes in the morning for my kids and having the time to do so is a treat in of itself, for me.

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Luciano

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There’s an emotional quality to making homemade past for me. A mix of nostalgia and care that comes from preparing a meal for family or friends, made by hand. A simple process requiring three basic ingredients: flour, eggs and water combined with a fork and then kneaded by hand. This process, followed by the rolling and cutting of the pasta dough is rhythmic. The end result is this almost velvety pasta, that puts a smile on just about anyone’s face. I daydream and reminisce about my childhood where I spent my summers with my Nanna and sister making homemade pasta, gnocchi and biscotti regularly. The scent of the pasta even, as crazy as that may sound, transports me back to this time that I loved.

I don’t make homemade pasta as often as I should. When I do, I’m sure to have Luciano Pavarotti cranked up in the kitchen, glass of red wine in hand and an apron on ( I can get aggressive with the flour!) The process begins with my kids weaving in and out of the kitchen helping to roll and cut the pasta when they feel inspired but mostly their help comes in the form of eating it when prepared. I’m fine with it being a solitary event, it feels almost therapeutic (even more so than vacuuming!)

To make the pasta you will need some proper equipment, namely a metal pasta machine. Although, I have seen pasta making rolling pins, which look easy enough to use (check out Food52.com). I have my Nanna’s pasta maker, which is extra special and probably the real reason that I find the pasta making experience so emotional.

I’m not sure if there is any other meal that brings so much joy to me both in the preparing and eating, than homemade pasta. Buon appetito!

Continue reading ➞ Luciano

Plated Sunshine

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More than anything, my favourite part of this salad is the dressing. Growing up, my mom who really is a phenomenal cook and hostess made this a green salad with mandarine oranges (canned) and sliced almonds served with a sweet vinaigrette and I’ve always loved it. I remember my mom cutting the garlic clove and rubbing the raw piece of garlic along the bottom of the salad bowl – just for extra flavour.

This salad is just an updated version of my mom’s salad. Less leafy, more orangey. Same dressing. I think this updated version is so lovely plated. Can it be sunshine on a plate? Maybe I’m going too far. I guess the brightness of the oranges makes me think of a perfect sunny, summer day.

Just a quick word about my mom, whom I hope to feature again on this blog. My mom taught me everything about cooking and entertaining – something I really didn’t appreciate until I was an adult. My mom always sets a beautiful table, she is thoughtful about her meal preparations and presentations and has to be the most welcoming person you will meet. Plus, she happens to have every place setting possible for every season, every occasion, in every colour. It’s incredible, really. Most importantly – and this has nothing to do with food – she is just an incredible person, kind, sweet and thoughtful.

This is a happy salad you could say. The tangy citrus pairs so well with the sweet vinaigrette. It’s a favourite of mine. So is my mom.

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Unexpected Summer

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This has been one of the best summers for me, personally. Everything about it has been unexpected. I’m use to being busy, like everyone else. Now, I’m not. I use to do everything, like all essential chores on the weekends. Now, everyday feels like a weekend, so I spread them out. I use to love the idea of having people over for relaxed dinners or drinks. Now, I am actually having people over and entertaining (thank goodness for our backyard, social distancing has been manageable). I’ve been given so much space and time this summer and despite some low points, it’s been a gift.

So, what does this have to do with a Blueberry Custard Galette? Everything! I use to get all worked up about having people over. The house had to be spotless, I had to prepare a feast, I wanted things to appear perfect. Now, even with all the time in the world I’m actually not worried about what my house looks like (or how clean it is) or how elaborate the meal. It’s just about the company. Sure, it’s still about delicious food but its not about an expectation. So, when friends come over, this galette is the perfect dessert to serve. It’s super easy, it has a relaxed, rustic feel and it is delicious. Served with ice cream, some fresh fruit on the side – it’s all you need to enjoy a casual evening.

One more thing. I love the heat. This summer has been SO hot and I get to enjoy it every single day. I couldn’t be happier!

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Baked Donuts

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I’m hanging on to the last of the seasonal strawberries and thought I would use them for these tasty, cake-like donuts. Sounds like a healthy way to use strawberries! I’m not really a huge donut fan – as in, I wouldn’t go out of my way to grab one but… if you happen to put some in front of me, I wouldn’t say no!

I find these donuts really flavourful. Maybe it’s because of the bits of chopped strawberries in the dough, the macerated strawberry juice incorporated in the icing and the crushed dehydrated strawberry pieces on top. I’d say so. I love that these donuts are so cake-like and not dense at all. Many baked recipes call for sour cream but I prefer to substitute that for apple sauce instead. It adds to the fruity taste and the light texture.

So, are these really donuts, if they aren’t deep fried? They look like donuts. They taste like donuts. They must be DONUTS. You decide. Either way, every time I serve these they are gone is seconds.

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A Classic

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I love a classic chocolate chip cookie. Nothing fancy just the addition of chocolate chips. Good quality chocolate chips, of course. I’ve tried lots of different recipes but I keep coming back to this one. These cookies aren’t too crispy and aren’t too chewy but a mix of both. I’d say they are the perfect balance.

We have had a lot of social distancing visits in the backyard, as of late. I love having something homemade when kids come over and this fits the bill. Most kids I know love this classic – almost as much as the adults.

I’ve made this recipe more times than I can count – so much so that I don’t even need the recipe anymore. It’s saved to memory. That’s saying a lot because I can’t memorize anything anymore. It’s nice to know that I now have it saved here on Mimi Eats to pass along to friends and family to enjoy and share.

All it needs for finishing off is a tall, cold glass of milk.

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Lazy Summer Days

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I’ve been waiting for Ontario sour cherries all month and now they have arrived. I get so excited about this tangy and flavourful fruit so much so that I even found pitting the cherries therapeutic and relaxing. I’m a bit odd, I know. Even watching the natural juices fill the bowl made me happy. Some may say, I have too much time on my hands. I prefer to think of it as enjoying these lazy summer days and passing time with things I love to do.

Since we’re talking about having too much time on my hands, I thought this summer would be boring for my kids. The exact opposite is true. They’ve been filling their days with traditional activities, which seems to be a lost art form lately. I’m not sure my neighbours are loving the extra noise but personally, I love hearing kids from the neighbourhood laughing and playing outside together (social distancing in effect). There’s something simple and traditional about how they are passing their days. This desserts has the same feel.

I thought it might be nice to pair the stewed cherries with a sugar cookies, instead of making biscuits. I flavoured them with orange zest and thyme and they smell amazing, coming out of the oven. If you have lemon thyme on hand, that would be a nice addition and you could swap out the orange zest for lemon, instead.

Here’s to lazy, summer days and of course, eating!

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Delivered.

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My kids can’t wait for their friends’ birthdays. These days the absence of a birthday party means the delivery of birthday cupcakes. Cupcakes delivered right to the front door of the birthday girl or boy. It’s a great excuse for a social distance visit. We’ve been missing our friends, missing the celebrations but not letting that get us down.

So we say: bring on the cupcakes! Bring on the birthdays!

One of our friends is vegan and she loves chocolate. So we were in search of a great chocolate cupcake with chocolate frosting. Since I’m not vegan, I don’t have a lot of tried and true vegan recipes. So the search was on for a recipe where I could replace the eggs. For the icing, I just made my typical buttercream icing but used vegan butter instead of dairy butter. These are the best vegan cupcakes I’ve tried. They are so rich, dense and chocolatey. Even my mom friend texted me and asked – are these really vegan?!

Here’s to celebrating birthdays during these crazy times. Food really does connect people – especially when cupcakes and kids are involved.

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Lemony.

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Let’s talk school lunches. Now’s a good time. It’s summer, there’s COVID and I’m not packing any, as of late. I do not like making school lunches. Just to clarify – it’s not because I don’t want to make my kids their lunches, it is because they always seem so boring! I have these grand ideas of the lunches I’m going to prepare for my kids. Think dips for the veggies, homemade treats, gourmet sandwiches, fresh salads, etc. Then reality hits and the morning comes and the rushing begins. The last thing I feel like doing is coming up with creative and grand lunch ideas! Instead, my kids get a boring sandwich (sometimes just crackers), some veggies, fruit and a small treat. Yum.

Here’s where this recipe saves the day. A recipe for soaked oats with lemon zest and lemon curd, and fresh fruit. The lemon curd and oats are prepared in advance, so it’s just a matter of assembly – super easy to do in the morning. While most people eat soaked oats for breakfast, which is a great idea, this recipe has become a fan favourite for my high schooler’s lunch. It’s brilliant. She’s eating a delicious meal, I don’t feel like a boring mom and dare I say, it gets me excited about packing her lunch. Now I just need to work on the other two. Oh wait! -I still have time for that. It’s summer!

Continue reading ➞ Lemony.