1 cup brown sugar 5 large eggs, separated
1/8 teaspoon cream of tartar ¼ teaspoon salt
2 tablespoons all-purpose flour 2 tablespoons cornstarch
2 TBSP softened butter (for ramekins)
Turbinado or light brown sugar (for ramekins)
- Preheat oven to 375F degrees. Using a pastry brush, brush six 6oz ramekins with butter, coat each with turbinado sugar, shaking out excess; set aside.
- In a large bowl, whisk together the egg yolks and brown sugar until well blended. Add the flour and cornstarch and whisk until mixture becomes thickens, like cake batter.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, cream of tartar and salt on medium speed until foamy, then increase speed until whites form very stiff peaks.
- With a spatula, very gently fold the yolks into the whites in 3 separate batches, keeping as much air in as possible. Divide mixture evenly between prepared ramekins, leaving a ½” gap from the top of the ramekin.**
- Place on a baking sheet and bake for 18-20 minutes or until well risen. Serve immediately, topped with your favourite caramel sauce or Dulce de Leche.
** can be frozen at this point, cover with clean film. To cook from frozen, uncover and add 3-4 minutes to the baking.
Curry and Honey Pasta Salad
This recipe can easily be adapted to your favourite cabbage or brussels sprouts slaw.
2 cups dry pasta, either small shells or small spirals
2 TBSP sweet curry powder *to taste
2 TBSP honey
1 cup full fat mayonnaise *to taste
½ cup golden raisins
½ cup each diced red and green pepper (optional)
- Cook the pasta in very heavily salted water until tender, about 8 minutes
- Drain and rinse under cold water until the noodles stay separated
- Add the honey and curry powder to the mayonnaise and mix thoroughly
- Add the pasta, raisins, peppers and ½ of the dressing to a large bowl and gently combine, dressing by the tablespoon until dressed to your liking. Chill for 1 hour
- Top with sunflower seeds or pepitas to finish.
Savoury Parmesan Shortbread Cookies (makes about 20)
These are easy to make ahead of time and go perfectly with champagne at the start of an evening.
1 stick salted butter (1/4 lb) 1 cup regular flour
3 oz freshly grated Parmesan cheese (1 cup) 1 TSP kosher salt
1 TSP coarse cracked black pepper 1 TBSP fresh chopped rosemary
Cream the flour and butter together until very smooth and light, about 4-5 minutes in a stand mixer. Add the grated parmesan cheese, salt, pepper and rosemary and combine for another minute on slow speed.
Pour out the mixture into a large zip top bag and knead together until it forms a ball, then press it down hard into the bottom edge of the bag so it looks like a long cigar shaped dough log. Chill in the fridge for 1 hour, then slit the side of the bag so it comes off and expose the dough log. It should be about 1.5" around and about 10” long.
Cut into about ¼" thick pieces, shaping as needed and bake at 375F until they are just browning on top, about 15 minutes or so. Allow to cool for about 10 minutes and serve. If the dough has been frozen or refrigerated, allow to come to room temperature before baking.
You can make these hours ahead and keep in a sealed container or make the dough and keep it in the freezer for a month, but thaw overnight before use.