Relish Recipes — Desserts

Dutch Baby Pancake with Strawberry Preserves

Posted by Donna-Marie Pye on

Dutch Baby Pancake with Strawberry Preserves
If you've never made a Dutch baby, you are in for a treat. It's like a giant puffy pancake or popover but also part souffle. We love to make ours in a well-seasoned cast iron pan. It's a perfect weekend breakfast treat and something cottage go-ers will love ntoo. We've combined our version with a jar of Mrs. Bridges Strawberry Preserves, but with strawberries in season, it makes it easy to serve it with sliced, sweetened berries too!

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STRAWBERRY BOURBON COBBLER

Posted by Donna-Marie Pye on

STRAWBERRY BOURBON COBBLER
The cobbler dessert has been an American summer staple dessert since the 1850's and the first written recipe for a cobbler was published in 1881 by Abby Fisher an escaped slave. Junteenth celebrations (June 19th) are celebrated to commemorate the emancipation of enslaved people in the US. It also happens to fall on Father's Day in North America, so what better way to celebrate dad, then giving him a delicious seasonal dessert.

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Ricotta Tart with Balsamic Strawberries

Posted by Donna-Marie Pye on

Ricotta Tart with Balsamic Strawberries
While we are still a little time away from fresh Ontario strawberries, this delightful tart is still a sign spring is around the corner. Feel free to top it with lemon curd instead of the strawberries if you want a bright citrus burst.

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Elsie’s Lemon Meringue Pie

Posted by Donna-Marie Pye on

Elsie’s Lemon Meringue Pie
Donna-Marie's grandmother, Elsie Roy made the best Lemon Meringue Pie - always from scratch and never with a recipe. She remembers her saying "the pastry wasn't flaky enough or the filling didn't set quite right or the meringue has beads" but to her, it was always perfect. 

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Lemon Ricotta Pancakes

Posted by Donna-Marie Pye on

Lemon Ricotta Pancakes
The most moist and delicious lemony pancakes! You don't even taste the ricotta, it just lends richness and moisture. These have been on of our favourites for years and I often make them when I have a half a carton of ricotta leftover. My favourite way to serve them is with warmed maple syrup and a dollop of blueberry jam or fresh blueberries.

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