Posts tagged ‘great dessert search’

October 26, 2011

The Great Dessert Search, Edition No. 4: Le Bremner Jelly Doughnuts

Jelly Doughnuts - Le Bremner Montreal

At Le Bremner, the Jelly Doughnuts come in chocolate, lemon and fruity jam flavours. (Julia Pelish photo)

MONTREAL — Soft, sugary, sweet and so guilt-inducing they’ll sentence you to the gym for a week, at least. The Jelly Doughnuts at the most talked about new restaurant in Montreal, if not Canada, are deliriously tasty, as well as a reminder that Le Bremner is a fun, casual place, no matter all the buzz about it and its celeb chef.

The doughnuts come three to a plate, each filled with a different creamy, gooey centre. These are Timbits on steroids — and after a serious retool in a masterful kitchen. Whether it’s the chocolate, lemon or fruity jam flavour, the Le Bremner doughnuts satisfy your craving for sweets and do it in a way that’ll make you smile — which is what a great dessert should do. It’s a playful dish, as well as a delicious one.

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September 26, 2011

The Great Dessert Search, Edition No. 3: Crème Brûlée Shooter from Glowbal

VANCOUVER — How can you make custard with a burnt sugar top even better? Add an ounce of liquor, in the form of Crème de Cacao and Bailey’s, and you will find yourself with more than a few repeat visitors.

Creme Brulee Shooter - Glowbal Vancouver

Glowbal's signature dessert shooter is $8 worth of bliss.

That’s what’s happened with the dessert shooter at Glowbal, a Yaletown spot that’s known for its beautiful patrons and dependable food. Residents in Vancouver’s hip neighbourhood drop into Glowbal for Sunday brunch and weekend dinners, with the seafood choices changing often and usually being the highlight of the entrée selections. One of restaurant’s signature offerings, though, has nothing to do with what comes on a plate. It’s the restaurant’s signature Crème Brûlée Shooter, which I first tried in 2005 and have kept coming back for since.

The drink is usually served from Thursdays to Saturdays, with the kitchen preparing the custard and the bar staff the shot of liquor. Each serving of custard is placed on top of the liquor in a two-ounce glass. Once prepared, the glasses are slid into a refrigerator until Vancouverites come asking.

MORE GREAT DESSERTS: GRANDMA LAMBE’S APPLE PIES

When served, diners are given a dessert spoon to crack the burnt sugar and to swirl the custard around in the liquor before throwing it back. It’s absolutely marvellous, a ticklish and decadent sensation for the mouth.

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August 22, 2011

The Great Dessert Search, Edition No. 2: Grandma Lambe’s Apple Pie

Grandma Lambe's pies

Grandma Lambe's produces more than 100 homemade pies a day. (Copyrighted photo by Julia Pelish Photography)

MEAFORD, ONTARIO — Grace Lambe made her first pie for sale 26 years ago because she had peaches that were going bad. “I didn’t want to waste them,” she says, “so I made the pies and put them out on a stand and they sold. To think, from that came this business.”

Grandma Lambe’s is much more than a dollars-and-cents operation, though. Set on 2,000 acres of family-owned farmland just east of the Meaford business district, the country bakery and market is a community institution, tourist attraction and history lesson in one charming structure in Grey County.

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