DESSERTS
DESSERTS
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Desserts are often the crowning glory of a good meal, a pinnacle of tastes that leaves us with unforgettable memories. At Garde-Manger, desserts are also about rediscovering the sweet treats of childhood, the simple comforting tastes that Mom made. My mother is the author of our desserts here at Garde-Manger. On the night before we opened, Mom baked a bunch of pecan pies. At the end of the meal, we placed a whole hot pecan pie on each and every table, to the delight of our guests.
FRIED MARS BARS
Prep: 5 min – Cook: 2 min – Serves: 4
This is a Garde-Manger classic. What can I say? My roots are Scottish, and I thought it would be fun to put these on the menu as a little joke. Now I can’t take them off—they’re always in season!
> canola or peanut oil for deep-frying
> 1¼ cups (300 mL) beer
> 1 cup (250 mL) flour
> 4 regular-size Mars bars
1. Heat the oil in a deep-fryer or large, deep pot to 350°F (180°C).
2. In a bowl, whisk together the beer and flour. Coat the Mars bars with the batter. Fry for just 2 or 3 minutes, until the outside is crispy. Drain on paper towels.
3. Serve with vanilla ice cream.
PECAN AND MAPLE BISCOTTI
Prep: 15 min – Cook: 45 min – Makes: 12 large biscotti
Fantastic with coffee, these easy biscotti are a great accompaniment to creamy desserts or fruit salad.
> 1 cup (250 mL) maple sugar
> 1 cup (250 mL) flour
> 1 tsp (5 mL) baking powder
> pinch salt
> cup (125 mL) cold butter, diced
> 1 tsp (5 mL) vanilla
> 1 egg
> 1 cup (250 mL) pecans, toasted
1. Preheat the oven to 350°F (180°C).
2. In a food processor, combine the maple sugar, flour, baking powder, and salt. Pulse to combine. Add the diced butter and pulse until crumbly. Add the vanilla and the egg. Pulse just enough to mix lightly.
3. Transfer the dough to a bowl, add the pecans, and work them in with your hands.
4. On a lightly floured surface, press the dough into a 12-inch (30 cm) roll. Put the roll on a parchment-lined baking sheet. Bake for 30 minutes.
5. Transfer to a cutting board and let cool for about 10 minutes. (Do not turn off the oven.) With a sharp bread knife, cut diagonally into ¾-inch (2 cm) slices.
6. Put the biscotti back on the baking sheet, cut side down, and continue baking for about 15 minutes or until crunchy. Transfer biscotti to a rack and let cool.
NOTE
Pistachios, macadamia nuts, and walnuts are good too. You can also add dried cherries or other dried fruit, chocolate chips, orange peel, etc.
MOLASSES COOKIES
Prep: 25 min – Cook: 20 min – Makes: 6 to 8 cookies
MOLASSES COOKIES
> 1½ cups (375 mL) butter, softened
> 1 cup (250 mL) brown sugar
> 1 cup (250 mL) molasses
> 2 eggs
> 2 cups (500 mL) flour
> 1 tsp (5 mL) baking powder
>½ tsp (2 mL) salt
CARAMEL BUTTER
> 1 cup (250 mL) sugar
> 2 tbsp (30 mL) water
> ¼ cup (60 mL) butter, diced
> ¼ cup (60 mL) 35% cream
For the molasses cookies:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper, and butter the paper.
2. In a large bowl, beat together the butter and brown sugar until light and fluffy. Beat in the molasses. Add the eggs and continue beating until the mixture thickens.
3. Combine the flour, baking powder, and salt. Add to the molasses mixture and beat just until combined.
4. Pour the batter into the baking sheet and spread it evenly. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
5. Cut into squares, rectangles, or circles with a cookie cutter.
For the caramel butter:
6. In a small saucepan heat the sugar and water over medium-low heat, stirring with a fork until the sugar dissolves. Continue to cook, swirling the pan from time to time, until it browns lightly. Take the pan off the burner and add the butter, stirring constantly until it becomes caramel. Fold in the cream.
7. Serve the molasses cookies with vanilla ice cream, the caramel butter, and praline pecans (see recipe p. 114).
ROCKY ROAD BROWNIES
Prep: 20 min – Cook: 45 min – Makes: 20 brownies
BROWNIES
> 1 cup (250 mL) finely chopped dark chocolate
> ¼ cup (125 mL) butter
> 4 eggs
>½ cup (125 mL) brown sugar
>½ cup (125 mL) white sugar
> 2 tsp (10 mL) vanilla
> 1 cup (250 mL) flour
>½ tsp (2 mL) baking powder
GANACHE
>½ cup (125 mL) finely chopped dark chocolate
>½ cup (125 mL) 35% cream
> 2 tbsp (30 mL) butter, softened
> 10 marshmallows, quartered
> 1 cup (250 mL) hazelnuts, toasted and coarsely chopped
For the brownies:
1. Preheat the oven to 350°F (180°C). Butter a 13- x 9-inch (33 x 23 cm) cake pan and line it with parchment paper.
2. In a small saucepan over low heat, melt the chocolate and the butter, stirring until smooth.
3. In a large bowl, beat the eggs with the brown sugar, white sugar, and vanilla for about 8 minutes, until the mixture is pale and thick. Beat in the flour, baking powder, and chocolate mixture.
4. Pour into the cake pan. Bake for 40 minutes or until the cake is firm and crusty.
For the ganache:
5. In the meantime, put the chopped chocolate in a small bowl. Bring the cream to a boil. Pour it over the chocolate and stir until smooth. Add the butter and stir until combined. Set aside.
6. After the cake has baked for 40 minutes, spread the quartered marshmallows on it and bake for 5 more minutes. Remove from the oven. Sprinkle with the hazelnuts and pour the ganache evenly over the cake. Let cool in the baking dish.
7. Serve with ice cream.
FRUIT CRUMBLE
Prep: 15 min – Cook: 50 min – Serves: 6 to 8
This is a go-to dessert for seasonal fruits. Peaches, blueberries, and raspberries are also great here. I know that cornflakes aren’t exactly haute cuisine, but neither is this homey, delicious dish. I use the cereal for extra crunchiness. No worries if you don’t like it, just leave it out.
CRUMBLE
> 1 cup (250 mL) large-flake rolled oats
> 1 cup (250 mL) crushed cornflakes
>½ cup (125 mL) unbleached flour
>½ cup (125 mL) brown sugar
> ¼ cup (60 mL) butter, softened
APPLES
> 8 apples, peeled and sliced medium-thick
> 1 tbsp (15 mL) lemon juice
>½ cup (125 mL) brown sugar
>½ tsp (2 mL) cinnamon
1. Preheat the oven to 350°F (180°C).
For the crumble:
2. Whisk together the oats, cornflakes, flour, and brown sugar. Cut in the butter until the mixture resembles coarse crumbs.
For the apples:
3. In a large bowl, toss the apples with the lemon juice. Add the brown sugar and cinnamon; toss to coat thoroughly.
4. Spread the apple mixture in a baking dish. Cover with the crumble mix. Bake for 50 minutes or until the apples are bubbling and tender and the topping is golden.
5. Serve warm or at room temperature with vanilla ice cream.
LEMON AND GRANOLA PARFAIT
Prep: 10 min – Refrigerate: 4 h – Cook: 20 min – Serves: 4
So good. I use cornflakes (or rice cereal) in granola for the crunchiness. It’s optional.
STRAINED YOGURT
> 2 cups (500 mL) plain yogurt
> zest of 1 lemon
LEMON CREAM
> 3 eggs
> ½ cup (125 mL) sugar
> zest and juice of 2 lemons
> ⅓cup (75 mL) cold butter, diced
GRANOLA
> 1 cup (250 mL) large-flake rolled oats
> 1 cup (250 mL) cornflakes
> 1 cup (250 mL) coarsely chopped pecans
> ½ cup (125 mL) dried cherries
> ½ cup (125 mL) honey
> 2 tbsp (30 mL) hazelnut oil
> 1 tsp (5 mL) vanilla
For the strained yogurt:
1. Line a sieve with a paper towel and set it over a bowl. Pour the yogurt into the sieve and refrigerate for 4 hours. Discard the liquid in the bowl. Turn the strained yogurt into the bowl and stir in the lemon zest. Return to the fridge until ready to serve.
For the lemon cream:
2. Combine all the ingredients in a small saucepan. Bring to a boil, stirring. Immediately reduce the heat and simmer, stirring constantly, for 2 minutes, until the cream thickens. Immediately transfer to a bowl and cover the surface of the lemon cream with plastic wrap. Let cool, then chill.
For the granola:
3. Preheat the oven to 350°F (180°C).
4. In a medium bowl, stir together the oats, cornflakes, pecans, and dried cherries. In a small saucepan, bring the honey and oil to a boil. Remove from heat and add the vanilla. Pour over the granola and mix thoroughly.
5. Spread the granola mixture on a parchment-lined baking sheet. Bake for 20 minutes, stirring often to ensure the mixture browns evenly. Let cool.
6. To serve, spoon the yogurt into serving glasses. Top with the lemon cream, then top with a spoonful or two of the granola.
ICE CREAM SANDWICHES
Prep: 15 min – Cook: 10 min – Makes: 24 large cookies
> 1½ cups (375 mL) brown sugar
> 1 cup (250 mL) butter, melted
> 3 eggs
> 1 tsp (5 mL) vanilla
> 1¾ cups (425 mL) flour
> 1 tsp (5 mL) baking soda
> pinch salt
> 2½ cups (625 mL) large-flake rolled oats
> 1½ cups (375 mL) finely chopped chocolate
> ice cream, any flavour you like
1. Preheat the oven to 350°F (180°C).
2. In a bowl, whisk the brown sugar into the melted butter. Add the eggs and vanilla and whisk until everything is nicely blended.
3. In another bowl, whisk together the flour, baking soda, and salt. Stir into the brown sugar mixture, then blend in the oats and chocolate.
4. Place 12 large spoonfuls of the cookie dough on a greased baking sheet. Bake for 10 minutes or until the cookies are lightly browned.
5. Let them cool a bit and then make ice cream sandwiches with them.
NOTE
You can always skip the ice cream and eat the cookies straight from the oven. They’re wonderful!
STRAWBERRY SHORTCAKE
Prep: 30 min – Cook: 25 min – Macerate: 1 h – Serves: 4
Quebec strawberries are second to none. This shortcake is a fantastic showcase for them.
GÉNOISE (SPONGE CAKE)
> 6 eggs
>½ cup (125 mL) sugar
> 1 tsp (5 mL) vanilla
> 1 cup (250 mL) flour
>½ cup (125 mL) butter, melted
MASHED STRAWBERRIES
> 2 cups (500 mL) strawberries, hulled and cut in half
> ¼ cup (60 mL) sugar
> 1 vanilla bean, cut in half lengthwise
SWEET CREAM CHEESE
> 1 lb (450 g) cream cheese, softened
>½ cup (125 mL) icing sugar
> 2 tbsp (30 mL) 35% cream
GARNISH
> fresh strawberries, cut in half
For the génoise:
1. Preheat the oven to 350°F (180°C). Butter the sides of a 17- x 11-inch (45 x 29 cm) baking sheet and line it with parchment paper, leaving an overhang on each side.
2. In a large bowl beat the eggs, sugar, and vanilla with an electric mixer until the mixture is very pale and three times the original volume, about 8 minutes.
3. Sift the flour onto the egg mixture little by little, gently folding in each addition. Fold in the butter a little at a time.
4. Spread the batter on the baking sheet. Bake for 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool completely.
For the mashed strawberries:
5. Meanwhile, in a bowl stir the strawberries with the sugar to coat. Scrape the vanilla seeds over the strawberries and stir well. Set aside for at least 1 hour.
6. Working over a bowl to catch the juices, press the strawberries in a sieve to extract the maximum amount of juice. Mash the strawberries in a mortar and pestle until reduced to a lumpy mixture.
For the sweet cream cheese:
7. Whip the softened cream cheese, icing sugar, and cream into soft mounds.
8. Using a 4-inch (10 cm) cookie cutter, cut out 8 rounds of génoise.
9. Place a round of génoise on each serving plate. Cover them with some of the mashed strawberries, and top with some of the sweet cream cheese. Place another round of génoise on top of each serving, and cover with more mashed strawberries and more sweet cream cheese. Spread sweet cream cheese all around the sides of the cakes, using a spatula to keep it nice and smooth. Garnish with the fresh strawberries and drizzle the strawberry juice all around the cake.
NOTE
Dunk your spatula in hot water before using it to spread the cream cheese. It makes the job a whole lot easier.
PECAN PIE
Prep: 10 min – Cook: 40 min – Serves: 8
Mom’s famous pie that started it all.
> 1 cup (250 mL) light brown sugar
> 2 tbsp (30 mL) flour
> 2 eggs
>½ cup (125 mL) maple syrup
>½ cup (125 mL) 35% cream
> 1 (9-inch/23 cm) unbaked pie shell, store-bought or homemade
> 1 cup (250 mL) pecans, toasted
1. Preheat the oven to 350°F (180°C).
2. Whisk together the sugar and flour in a small bowl.
3. In a large bowl, beat the eggs. Stir in the maple syrup and cream. Add the sugar mixture and stir to combine. Pour the filling into the pie shell. Arrange the pecans on top.
4. Bake for about 40 minutes, until the filling is bubbly, the pecans are a little bit crystallized, and the crust is golden brown. This pie will be wobbly when you take it out of the oven but it will set lightly when cooled. Let cool before cutting.
5. Serve with ice cream.
CHUCK AND HIS MOM
