Evelyn Chartres Author
Sugar

Harvard Beets

Beets were a frequent side at large family gatherings. Their distinctive red colouring and juice made them easy to spot. This recipe adds sugar, vinegar, and cornstarch to transform this side into something akin to a dessert.If you were on the fence between love and hate for beets, this recipe may very well have you embracing this treat!

Ingredients

  • ⅓ cup (80 ml) of water
  • 2 tablespoons (30 ml) of cornstarch
  • 14 fluid ounces (400 ml) of canned beets (drained)
  • ½ cup (120 ml) of white vinegar
  • 1 cup (235 ml) of white sugar

Preparation

  1. In a small bowl mix water and cornstarch. Set aside.
  2. In a medium saucepan on high heat, add vinegar and sugar.  Bring to a simmer. Stir frequently until sugar dissolves.
  3. Set heat to medium Add beets. Heat for approximately 5 to 10 minutes to allow for the beats to warm throughout. Stir occasionally.
  4. Add cornstarch mixture to the beets. Continue to heat stirring until sauce thickens.
  5. Remove from heat, beets are ready-to-serve.

Gâteau Éponge

This cake recipe is my mother’s favourite, and has been passed down for generations. A recipe for a white cake that is crunchy on the outside and soft on the inside. Can be baked using a bundt pan (as shown) or using two cake pans. Quick and easy to make,  and is sure to please.

Yummy!

Ingredients

  • 1 cup (235 ml) of milk
  • 2 cups (470 ml) of sugar
  • 2 cups (470 ml) of flour
  • 1 tablespoon (15 ml) of baking powder
  • 4 large eggs
  • 1 teaspoon (5 ml) of vanilla extract

Preparation

  1. Pre-heat oven to 350°F (180°C).
  2. In a small saucepan bring milk to a boil. Set aside.
  3. Butter or grease a 9 inch (22 cm) bundt pan. As an additional precaution, dust the pan with 1 teaspoon (5 ml) of flour, tapping the powder around all surfaces. Discard any remaining flour.
  4. In a large bowl add sugar, flour and baking powder. Mix for consistency, then make a well in the middle.
  5. Add eggs, vanilla extract and milk to the dry mix. Use a mixer to get a consistent finish.
  6. Pour into the pan, and place in the oven for 25 to 35 minutes. Test with a toothpick to make sure the inside is cooked. If you use two 9 inch (22 cm) pans, cooking time is roughly 20 to 30 minutes.
  7. Remove from oven, and let cool on a rack. Ready to serve when cool!

Sucre à la Crème Moelleux

Soft Sugar Fudge

A soft sugary fudge which is also an easy to make desert. Prepare in less than fifteen minutes, let cool and ready to serve. Goes well with a glass of milk!

Ingredients

  • 1 can (300 ml) of sweetened condensed milk
  • 2 cups (470 ml) of brown sugar
  • 1 cup (235 ml) of melted butter
  • 2 cups (470 ml) of icing sugar

Preparation

  1. In a saucepan mix milk, brown sugar and butter.
  2. On medium-high heat, bring to a boil and maintain at a low boil for five minutes.
  3. Add in icing sugar. Using a hand mixer, stir for five minutes.
  4. Pour fudge onto a greased plate. Let cool for an hour.
  5. Refrigerate for an hour, or until plate and contents firm up.

Sucre à la Crème

Sugar Fudge

Sugar fudge is a sugary dessert which can be tricky to master. Recipes online offer various methods, including the use of thermometers or precise timings.

This recipe covers the method my mother uses to make this dish a reality.  She occasionally checks to see if the fudge is ready before she pours it onto the plate.  This is likely the traditional way of making this recipe come to life!

Ingredients

  • 1 cup (235 ml) of whipping cream
  • 1½ cups of (355 ml) of brown sugar
  • 1 tablespoon (15 ml) of butter

Preparation

  1. Grease a dinner plate.
  2. Add cream, sugar and butter into a large saucepan over medium-high heat.
  3. Stir constantly until mixture begins to boil over.
  4. Reduce heat as necessary to maintain boiling level without it boiling over.  Over time, the mixture will begin to thicken and reduce in size.  Keep stirring from time to time.
  5. To confirm that fudge is ready, dab a bit on a plate while saucepan is removed from heat.  Use a spoon and stir vigorously, if ready fudge will thicken and then harden.  If this does not occur, return saucepan to heating element continue reducing mixture.
  6. When mixture is ready, remove from heat and stir frequently with a spoon until it starts to harden.  When nearly ready, pour onto the plate and allow to cool.
  7. Refrigerate for about an hour, then cut it into bite sized pieces.

Crème Brûlée

Crème brûlée is not a dish that I grew up with, nor was it readily available in English Canada. Though over the years Tim Hortons and Starbucks have offered themed drinks and goodies based on this dessert.

This dish features a chilled creamy base with a caramelized top. While easy to make, it requires timing since you have to refrigerate the dish prior to serving. It also gives you a reason to go out and get a culinary torch!

Ingredients

  • 5 large egg yolks
  • 3½ ounces (100 g) of sugar
  • 17 fluid ounces (500 ml) of whipping cream
  • 1 teaspoon (5 ml) of vanilla extract
  • 4 teaspoons (20 ml) of brown sugar

Preparation

  1. Pre-heat oven to 215°F (100°C).
  2. In a bowl whisk egg yolks and sugar until mixture whitens and is frothy.
  3. Add vanilla extract and cream to the bowl while whisking contents vigorously.
  4. Pour the cream into 4 stoneware cups. Bake in oven for about an hour.
  5. Let stoneware cool to room temperature then place in the fridge. Leave for 2 hours or however long it takes for contents to gel.
  6. When ready to serve, pull from fridge, cover with approximately 1 teaspoon (5 ml) of brown sugar then caramelize top using a butane torch.