The Canadian Pie Company

Black Cherry Pie

Many good things come from Canada, but I never thought pie would be one of them. And not just pie, but a whole company dedicated to pie. The word pie itself evokes wholesome images of forks diving into soft flaky layers of short crust pastry revealing sumptuous gooey layers of fruit composites beneath. Unless you're a physicist of course, then we have a whole other pi story... But a whole company dedicated to just these simple pleasures? God bless The Canadian Pie Company.

It was freezing cold in Toronto the day I visited and all I kept repeating in my mind was "you're almost at the pie, you're almost at the pie..." Pie would surely warm the glacial crevices now freezing the very cockles of my heart. And oh how a slice of black cherry pie did...! God bless pie.

They offered savoury pies as well, but I obviously just focused on the dessert pies! They use locally grown fruits and vegetables to ensure freshness and quality, and each pie is hand-made and baked from scratch daily. 

"As every pie lover knows, the beginning of a great pie is the crust—and ours is a very unique crust, almost a cross between puff pastry and croissant, versus the traditional harder pie crust so the result is a very light, airy crust, yet still very buttery." Canadian Pie Company.

The Canadian Pie Company at 798 Queen St. East Toronto, Canada. 

I think Michael Kors was channelling The Canadian Pie Company in his latest Fall 2012 collection...

Photo courtesy of Women's Wear Daily.

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Valentine's Day Gluten Free Sugar Cookies

I was home for my Grandma's 98th Valentine's Day birthday this year (God bless Norwegian genes), and my Mom whipped up a dough for these gluten free sugar cookies. I cut out the shapes and decorated each cookie heart to make it a true family affair. Sweetly decorate these gluten free sugar cookies and enjoy a Valentine treat with loved ones lucky enough to have a bite!

Gluten Free Valentine's Day Sugar Cookies

3/4 cup butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla
2 1/2 cups El Peto Gluten Free All-Purpose Flour
1/2 tsp baking powder
1 pinch salt

Frosting:
confectioner's sugar (about 3 cups)
butter, softened (about 1 cup)

Cookies:


Line baking sheets with parchment paper or grease; set aside. Preheat oven to 375F.

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt. Stir into butter mixture in 3 additions. Divide in half; flatten into discs. Wrap in plastic wrap and refrigerate until firm, about 1 hour. (Refrigerate for up to 24 hours.) 

On lightly floured surface, roll out each disc to 1/4-inch thickness. Using heart shaped cookie cutters, cut out shapes as desired. Place, 1 inch apart, on prepared pans as they will spread out!

Bake in top and bottom thirds of 375°F oven, rotating and switching pans halfway through, until light golden on bottoms and edges, 8-10 minutes depending on oven. Transfer to racks; let cool completely. (You can store cookies in airtight container for up to 1 week or freeze for up to 1 month). 

Frosting & Decorating:

I went by eye when making the frosting, but combine softened butter and confectioner's sugar until you reach the consistency of toothpaste (firm but spreadable). Use about 1 tsp food colouring to colour frosting as desired (I used red and pink in different amounts for different intensities of colour.) You could also find a buttercream frosting recipe online that suits if the idea of eye-balling it scares you! Try here.

Prepare piping bag with frosting tip of choice, and fill bags with frosting. Design cookies as desired! For piping bag tricks, check out my videos on frosting on my Haut Appétit Youtube Channel.

For more on purchasing piping bags visit http://www.pipingbags.org/.

To make cookie pop sticks: 

Place pop stick in centre of cookie cut-out before you place them in the oven. Wet the edges of the pop stick and surrounding dough with water and place a small amount of dough on top to seal in the pop stick. You can buy pop sticks at cake stores, some supermarkets, or online here.

My Grandma (among many things) is known for her exquisite sense of style and taste, and has been a significant fashion inspiration to me. So I couldn't resist including her Native American boots, which were a gift from my equally tasteful mother (I hope I'm still wearing boots like this at 98.) Naturally, they went with the cookies... 

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Pots de Crème with Justine D

Justine Delaney. Photo heritageradionetwork.com

I have the pleasure of bringing to you a Valentine's Day treat to swoon for, not to mention its coming to Haut Appétit right from Martha Stewart's new darling, and NYC nightlife guru, Justine Delaney herself... I bring to you the delicate and decadent: Orange & Chocolate Pot de Crème à la Justine D! And how fitting that Justine chose this particular dessert to make for us, because if Justine was a dessert, she would undoubtedly be an Orange Chocolate Pot de Crème (personifying desserts...don't ask.)

Learn how in the video and recipe below...

If you don't already know who Justine D is, then you're not cool enough to find out more. Just kidding... Justine has recently swapped her DJ headphones for an apron where her latest and greatest creations come not from her turntables but from her oven! From nightclubs to pastry kitchens? The juxtaposition of yummy and fun is how the party in the kitchen just turned Rock n Roll.

Orange & Chocolate Pot de Crème

If Valentine's Day is about impressing your cheri(e) with how much you love them, then learn how to make this simple dessert in our video below, and impress like a pro!

CHOCOLATE ORANGE POTS DE CREME (MAKES THREE 4 OZ. RAMEKINS)

170 ML MILK
115 ML HEAVY CREAM
2 TEASPOONS ORANGE ZEST
85 GRAMS DARK CHOCOLATE (CHOPPED)
1 EGG (LARGE)
1 YOLK
30 GRAMS GRANULATED SUGAR
PINCH OF SALT

-BRING HEAVY CREAM, MILK AND ORANGE ZEST TO A BOIL
-TURN THE HEAT OFF AND LET REST FOR 10 MINUTES
-ADD CHOCOLATE AND STIR UNTIL MELTED
- WHISK TOGETHER EGG, EGG YOLK, SUGAR AND SALT
-COMBINE  BOTH MIXTURES WELL AND STRAIN THROUGH A FINE SIEVE
-POUR INTO RAMEKINS, PLACE THEM IN A BAIN MARIE AND BAKE AT 300
DEGREES UNTIL THE CENTERS JIGGLE. APPROX. 20-25 MINUTES

CHILL BEFORE SERVING.
SERVE WITH CREME CHANTILLY


RECIPE BY JUSTINE D

Justine Delaney and her friend in Martha Stewart Magazine Jan 2012

When it comes to her sexy frocks, she prefers the attire of Thakoon , Phillip Lim, and sequins...but I can't give it all away. More on Justine D from our latest chat, coming soon...!

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Balthazarian Comforts

Petits Fours at Balthazar Bakery in Soho

Sit among the bold and the beautiful at the famous Balthazar restaurant and bakery while you are transported to a Parisian brasserie reminiscent of La Belle Époque where its underplayed grandeur and French authenticity will make you forget you're in New York. 

The allure of Paris will enchant you even on the streets of New York, where you will escape the chaos of Soho, and succumb to Balthazarian comforts.

The bakery is take-out only, but you can certainly enjoy your purchase of a perfectly soft and flaky pain au chocolat, or in this case "I (heart) NY" petits fours in the adjoining restaurant. The bakery menu has the French regulars of tarte au framboise, croissants, and baguettes, but a banana or sugar doughnut are certainly additions of an American variety. These baked goods are by no means pastry delicacies to the standards of an Angelina Millefeuilles, instead they are equally delicious, traditional treats served up in wholesome splendour. 

Balthazar Bakery, with the Bistro to the left...

We can also thank La Belle Époque for ushering in lace-up ankle boots that are still equally as fashionable today as they were then (a personal favourite.) 

High-Heeled Satin Laced Boots, Giuseppe Zanotti for Balmain. Buy at Balmain.com

Balmain.com

Balthazar Restaurant & Balthazar Bakery, 80 Spring St. New York, NY.

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