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Looking for something extra special to make for mom this mother’s day? Well look no further! Deliciously lemony and oh so rich, these muffins are positively scrumptious and definitely an indulgence worthy of the holiday. Back when we had the storefront they were our Tuesday morning special and no matter how many we made, they sold out right away. Serve these up with coffee for an early morning treat or save for an afternoon pick me up: however you enjoy them be sure to make a lot – I promise they won’t last long!

  • 1 ¼ (282g) cups flour 
  • 1 ½ tsp (8g) baking powder 
  • ½ tsp (3g) salt 
  • 2/3 cups (165g) sugar 
  • 4oz (115g) cream cheese cut in ¼” cubes 
  • 1 egg
  • 1/3 cup (75mL) oil 
  • ½ cup (125mL) milk 
  • 1 tbsp (15mL) lemon juice 
  • 1 tbsp (15mL) grated lemon peel
  • 2 tbsp (30mL) lemon juice 
  • 2 tbsp (30mL) sugar 

Preheat oven to 375F (190C)

Sift first 3 ingredients together in a medium bowl. Add sugar, stir. Add cream cheese cubes, coat well in flour mixture.

In a separate large bowl, combine next 5 ingredients. Add dry mixture to the moist ingredients. Stir until just combined. Spoon batter into 6 greased muffin tins. Bake 20-25 minutes.

Remove muffins from oven. Combine remaining 2 ingredients, brush on hot muffins. Let cool completely. Enjoy!

No matter which part of the country you live in, barbecue season has officially arrived…even if you’re standing in the snow, just the anticipation of summer has us firing up the grill! This recipe is always a big hit with families: even the kids will love digging into sweet and gooey teriyaki covered chicken, although you may want to go easy on chiles for the little ones. You can easily buy commercial teriyaki sauce, but they’re no where near as good as the home-made versions and cost a lot more as well. If teriyaki is something you love, you can quadruple this recipe and keep it in the fridge to reduce as needed. The orange chile compote is a really nice accompaniment with this dish and pairs really well with a simply grilled salmon as well.

Serves 8-10

Teriyaki

  • 1 1/2 cups soy sauce
  • 1 cup sake or mirin
  • 1/2 cup sugar
  • 1/3 cup ginger, minced
  • 8-10 chicken breasts, skin on

Compote

  • 14 oranges, segmented
  • 1 tsp. chile oil or sambal
  • 2 Tbsp. ginger, minced
  • 2 Tbsp. sesame seeds
  • 1 1/2 jalapeños, chopped
  • 2 tsp. sesame oil
  • 1 Tbsp. honey
  • 1/4 cup cilantro, chopped plus more to garnish

Marinate the breasts for 1-2 hours in half of the teriyaki sauce, turning at least once. Reduce the other half of the marinade on the stove until you have a light syrupy consistency.

Grill the chicken so that outer layer has a nice crispy look to it and then transfer to a roasting pan. Glaze with Teriyaki sauce and finish in a 400 degree oven until the chicken is cooked through and the glaze is nice and gooey – you may need to brush more sauce on half way through cooking.

For the compote

Combine all ingredients together and adjust spice as desired. DO NOT COOK.

This is a traditional English dessert that is always served at the famous cricket match between the students of Eton, a famous institution in London, and their adversaries at the competing school of Harrow; to me it simply tastes of summertime. This is usually made with strawberries, but you know me, if I find an opportunity to use fresh rhubarb when it’s readily available, I’ll take it every time! I like to use tall narrow glasses or wine glasses for individual presentation, but if you prefer a family style you can make one large dessert as well, much like a trifle or tiramisu.
fresh rhubarbMeringue

  • 3 egg whites
  • pinch salt
  • 3/4 cups sugar
  • 2 tsp. cornstarch
  • 1/4 tsp. vanilla
  • 1 tsp. vinegar

Rhubarb Filling

  • 1 ½ lbs. rhubarb
  • 1 cup sugar
  • zest and juice of 1 orange
  • 1 1/2 cups heavy cream
  • freah mint or edible flowers to garnish

Beat the egg whites with a pinch of salt until you have soft peaks. Meanwhile sift the sugar and cornstarch together. Gradually add the sugar mixture to the beaten whites and add the vinegar and the vanilla. Continue to beat until mixture is extra thick and glossy about 10 minutes.

Once the whites are ready, mound tablespoons of meringue on to a baking sheet lined with parchment Bake at 225 for 1 hour. Turn oven off and leave for another hour. Remove from the oven and cool completely.

In a medium saucepan combine the rhubarb, sugar zest and juice bring to a gentle boil turn down to a simmer until the rhubarb is soft but hasn’t fallen apart. Cool completely.

To assemble, whip the cream to soft peaks. Break the meringues in ½’s or 1/3’s – place a spoonful of rhubarb in the bottom of each glass, then a dollop of whipped cream followed by some meringue. Continue layering ending with cream garnish with fresh mint or an edible flower.

 

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