I’m a day late for Canada Day but at least my dessert is appropriately dressed. This Strawberries and Cream Panna Cotta features a luxurious panna cotta with layers of suspended fresh strawberry jelly. I made my panna cottas mini because I find them easier to serve this way. But you could easily use a larger (roughly 3 cups) mould and slice and serve like a cake. The cross-section would be quite the reveal when served this way. But with individual panna cottas, breaking into one would be its own personal mini surprise. I guess it all depends on how much of a showboat you intend to be. No judgment, I like to showboat as much as the next ham.
Well, we’re neck-deep in a pretty intense heat wave here in Toronto. And judging by the long-range forecast, the heat isn’t likely to let up anytime soon. It’s hard to enjoy cooking at a time like this. Frankly, it can be hard to enjoy food in weather like this. And yet, I manage to persevere. It takes a lot to rob me of my appetite. But while the heat hasn’t affected my ability to eat, it has had a somewhat positive impact on my cravings. When it gets hot I crave all the refreshing things usually in the form of fruits and vegetables. That’s why today’s Silky Avocado Linguine with Strawberries and Tomatoes is my new favorite thing.
This recipe is part of a larger dinner party menu you can find on my Substack. The category is Big Kid Birthday Party, and it features nostalgic bites designed for grown-up tastes. You can find the recipe booklet and a handy party prep schedule here.
Summertime vibes are in full effect. My neighbourhood smells like one big BBQ these days, and I absolutely adore it. This is my favorite time of the year, and I intend to enjoy it thoroughly. And for me, that means filling the calendar with backyard hangs with my nearest and dearest. And when I have pals over, I always like to have a welcome cocktail or mocktail on hand, like today’s Strawberry Rhubarb Hard Lemonade. This blushing beverage features a zingy lemonade sweetened with a rose water-kissed strawberry rhubarb syrup and an optional splash of vodka.
Icebox cakes enjoyed their heyday during the 1920s and 30s. They were devised as a more approachable version of a Charlotte or a trifle. The dessert was rolled out as part of a marketing push for a kitchen appliance called the icebox. The use of pre-packaged cookies and cans of sweetened condensed milk enhanced the accessibility of the dessert. The most famous icebox cake recipe appeared for years on the back of a box of Nabisco’s Famous Chocolate Wafers. Today’s Strawberry Icebox Cake swaps the chocolate cookies and vanilla cream for strawberry wafer cookies and strawberry ruby chocolate whipped cream. The cake is finished with a frosting of Chantilly cream and a dusting of blitzed freeze-dried strawberries.
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