This is a decadent show off piece that was an instant fan favourite. Kind of like the salmon version of a beef wellington. Personally, I found it a little too sweet for a savoury dish but nevertheless, this was one of the most fun dishes to try and a nice change of pace.
Cooking with lamb is never cheap per se, but this was a pretty simple dish to make that tasty quite nice. Burying the lamb inside the mashed potatoes however made it difficult to cut the meat away from the bone. So perhaps a little tweaking of the recipe would be in order.
I made this cake for my brother’s birthday. Sadly, however there is more icing sugar in this cake than chocolate and you can taste it. Very, very, sweet. As dessert go, this is a low point in the book. Perhaps it could be saved by using a very dark chocolate instead of the traditional semi-sweet baker’s chocolate.
This pie looks spectacular on the table and had everyone’s mouths watering. Unfortunately, for myself, I found it somewhat bland. I didn’t care for the cold jelly inside which, contained the majority of the seasoning that should have made the pie taste good.
I served this with some cold roast chicken and it was a big hit. The sweet, sour and tangy combination of red current jelly, port, citrus and mustard is simply irresistible.
This dessert is essentially a lemon curd pavlova with whipped cream and strawberries on top. Delicious. However, my meringue crust didn’t harden enough and so the whole dish became a bit of a pudding instead of having contrasting flavors and textures. I would try to correct that for the next time and finally learn my lesson to do a bit of outside research about finicky oven temperatures and cooking times. Still, a great recipe nonetheless.
Around Christmas time, I wanted to make this cake as a bit of a nod to Christmas tradition. Little did I know that the elusive candied angelica would be completely unavailable in Montreal, where I live. I ended up having to import it from the UK for $25, which is certainly exorbitant for two tablespoons of angelica. Was it worth it? Probably not. Candied angelica looks and tastes like what I imagine candied celery would look and taste like. But I would not be denied. The cake itself is not like any fruit cake I’ve ever had before. The cake itself is more like a cruller, a dense, crunchy white cake as opposed to that brown brick we usually associate with fruit cake. Furthermore, it was flavored with lemon and oranges and was topped with a lemon icing with gave it a zesty finish which is quite unlike your standard fruit cake. It was actually quite good and I would certainly make this again without hesitation.