Pear, Apricot, & Ginger Crumble with Cardamom Goat Cheese Ice Cream

Pear, Apricot, & Ginger Crumble

(recipe adapted from Flavours magazine)


7 pears, peeled, cored and cubed

2 apples, peeled, cored and cubed

1/4 Cup dried apricots, diced

1/4 Cup candied ginger slices, diced

1 Cup hot water

1/2 Cup butter, melted

1/2 Cup brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

1 Cup rolled oats

1/2 Cup brown sugar

1/2 Cup butter


  • Soak the dried apricots and candied ginger in the hot water so that they soften and plump up (¬10 minutes).
  • In a mixing bowl, combine the pears, apple, first measure of butter, and the first measure of brown sugar.
  • Drain and discard the water from the apricots and candied ginger, and add them to the mixing bowl.


  • Sprinkle the cinnamon, nutmeg, and cardamom over the fruits, and stir everything together to finish the filling. Set aside while you prepare the crumble.
  • In a small mixing bowl, cut the butter into the rolled oats and second measure of brown sugar. This mixture should form a sticky rubble.
  • Put the fruit filling into a casserole dish, and sprinkle the crumble over top.


  • Bake in a 350º F oven for 45 minutes.

Cardamom Goat Cheese Ice Cream

(also adapted from Flavours Magazine)

2 Cups milk

1 tsp ground cardamom

1 Tbsp vanilla

1 Cup sugar

3 egg yolks

150 g goat cheese, crumbled

1/4 tsp salt

1 1/2 Cups whipping cream


  • In a saucepot, scald the milk. Remove from heat and add the cardamom and vanilla, letting the mixture steep for 10 minutes.
  • While you are waiting, combine the sugar and egg yolks together in a small bowl. Whisk until the sugar is thoroughly dissolved. (It is not neccessary to achieve true ‘ribbon stage’ because the air incorporation isn’t needed, but we want to minimize the risk of the egg yolk going grainy when it gets added to the hot dairy.
  • Stirring quickly, pour a small portion (¬1/4) of the hot milk into the egg yolks to temper. Then pour the yolks into the remaining milk, stirring to combine.
  • Return the saucepan to low heat, stirring attentively until the mixture starts to thicken.
  • Turn off the heat, and add in the crumbled goat cheese, whisking until smooth.
  • Stir in the salt and heavy cream.
  • Age the ice cream mix for at least 4 hours to let the flavours develop, before pouring the contents into your ice cream maker and following the manufacturer’s instructions.


Serve these two together. You’ll be happy you did!


Qingjiao Rou Si


Qingjiao Rou Si

(recipe from Effortless Bento)

200 g thinly sliced beef

salt and pepper

2 poblano peppers

200 g canned bamboo shoots, drained

1 1/2 tsp soy sauce

1 1/2 tsp mirin

1 tsp oyster sauce

1 tsp sugar

1 Tbsp sesame oil

1 tsp potato starch

2 tsp water


  • Dust the beef with salt and pepper.
  • Remove the stems and seeds from the poblanos, and then slice the peppers into matchsticks.
  • Slice the bamboo shoots into matchsticks as well.
  • In a small bowl, stir together the soy sauce, mirin, oyster sauce, and sugar to make the sauce.


  • Now that everything is prepared and in it’s place; put your wok over high heat, add the oil, and wait for it to warm up.
  • Stir fry the beef until it is browned.
  • Add in the poblano pepper and bamboo shoots, continue to stir fry. They don’t need long because they are cut so thin.


  • Pour the sauce over the beef and vegetables, stirring to coat.
  • Dissolve the potato starch into the water and add it to the wok, letting it simmer until the sauce thickens.
  • Serve hot!


So tasty! I made this to pack into some bento lunches to take to work, but ended up eating it with rice at supper too. It’s a fairly pared down stir fry, so one could add in whatever extra veg or starch their heart desires, but there’s something to be said for the clarity of flavours and textures you get from sticking to just a couple of ingredients.

The recipe called for green bell peppers, but the green ones are my least liked of the bell peppers, so I substituted for poblano peppers instead. I don’t regret the decision at all, but if you want to use green bell peppers you certainly can!



Everything Spiced Cheese Ball

They say that the best bagels are made in New York, but I’ve also read that Montreal makes a pretty sublime one as well. I haven’t yet had the good fortune to make it to either of these places, so I can’t speak to the validity of these claims.

All I know is the everything spiced ones are my favourite.


The recipe that follows is for an everything bagel spiced cheese ball that is great to bring along for a party!


Everything Spiced Cheese Ball

(recipe adapted from Bon Appetit)

6 oz cream cheese

2 Cups old cheddar, grated

2 Tbsp butter

15 chives, minced

1/2 tsp kosher salt

2 tsp black pepper

2 tsp Worchestershire sauce (skip if you are serving to vegetarian friends)

5 cloves garlic

1 shallot

1/2 Cup vegetable oil

1 tsp poppy seeds

1 tsp sesame seeds


  • In a food processor, process smooth the cream cheese, grated cheddar cheese and butter.
  • Add in the chives, salt, black pepper, and Worchestershire sauce (if using), pulsing to combine.
  • Get out a piece of cling film, and tip out the contents of the food processor onto it.
  • Gather the cling film up around the cheese, using your hands to shape it into a ball.
  • Pop the cheese ball into the fridge for an hour or two to firm up, so that it will hold it’s shape. In the meantime, you can prepare the everything spice!


  • Thinly slice the shallot and garlic cloves.
  • Heat the oil in a small pan over medium heat.
  • Shallow fry the sliced alliums in the oil until they turn crisp and just golden. Then scoop them out of the pan and set on paper towels to drain; they go from done to overdone quite quickly, so watch with care!
  • Mix together the crispy shallot and garlic pieces with the poppy seeds and sesame seeds. Tada! Everything spice!
  • When you’re ready to serve, unwrap the cheese ball, and coat it in the everything spice. Delightful!


  • Serve with crackers, or even more true to form, bagel chips!