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Black Cherry Raspberry Galetter by The Messy Baker
Black Cherry and Raspberry Galette with Walnut Frangipane and Ginger
Black Cherry Raspberry Galetter by The Messy Baker Do you really need me to write out the instructions with a recipe title like that? Clearly I didn't name the dish with Twitter in mind. Instead, I created this for my parents' anniversary. When asked what he wanted for dessert, Dad requested a "red galette." After a bit of probing, I learned this was code for "use raspberries." When I asked what he wanted to go with the raspberries his response was blunt. "No peaches!" Turns out Dad likes his peaches in their natural state, not cooked. So much for the peach galette I made him when I thought he didn't like pavlova. Perhaps I should start issuing surveys before planning a menu for family events. So, with walnuts in the pantry and a batch of this season's black cherries in the freezer, I riffed on the ruby red rhubarb and raspberry galette my father liked so much. I even made an oil-based pastry so my newly dairy-free sister could enjoy dessert. It was a bit brittle and needed the support of a pie plate, but I got bonus points for the attempt. Despite springing a few leaks, the results were deemed Breakfast Worthy, which in our house, is the ultimate compliment.
Pavolva
Recipe: Pavlova
Individual Pavolvas are an easy way to enjoy summer fruit - TheMessyBaker.com If you asked me to describe my father's taste in desserts, I'd tell you he's a lemon man. When he turned 65, Mom and I baked 13 lemon meringue pies for his party. He squeezes fresh lemon juice into his tea and sometimes even orders lemon pie as an appetizer when we dine out. He likes things tart, not sweet, choosing citrus over chocolate any day. Based on his dining history, pavlova is not something he would like. I was so sure of this that when my mother asked for pavlova for her birthday dessert, I made a peach galette as well -- just for Dad. Turns out Dad loves pavlova. Almost as much as he loves lemon. You learn something new every day. So, for the closet pavlova fans out there -- and even for those who like to flaunt their love of this powder-puff dessert - here's the recipe. It has a little lemon in it to cut the sweet. Hey, maybe that's why Dad likes it...
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Recipe: Rhubarb and Raspberry Galette
Technically this is an original recipe. But like all dishes, its initial creative spark came from a patchwork of ideas. The pivotal concept, pairing rhubarb with raspberry, came via David Lebovitz, who posted a link to Lottie and Doof, who got it from Bon Appetit. With rhubarb on hand and some of last year's raspberries hogging precious freezer space, I took a peek at the recipe. The ingredients were simple enough, but the instructions called for cooking and cooling the filling before baking. I'm lazy. This was not about to happen on a Sunday afternoon. So, I turned to a simple Raspberry Pie recipe, thinking I'd just substitute minced rhubarb for a good portion of the berries. Meanwhile, a bottle of Mexican vanilla called from the cupboard and an orange on the counter begged for attention. I'm not sure how the almonds nosed their way into the dish, but they did. And I'm glad.
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Recipe: Fried Avocado with Lime-Cilantro Dipping Sauce

Wanting to redeem myself from the monumental failure of my salted caramel candy apples -- which devolved into sliced apples and a dip -- I accepted the task of creating an avocado recipe for MissAvaCado's Cinco de Mayo Blogger Challenge. The results have me wondering...

Raspberry Peach Tart - TheMessyBaker.com
Raspberry Peach Pie with Frangipane
Raspberry Peach Pie about to go into the oven - TheMessyBaker.com While the daffodils have finally poked their heads through the earth, my freezer remains packed with containers of frozen fruit squirrelled away from last year's harvest. They're so precious to me, I save them for special occasions. Very special occasions. As along as the sooty, deathless snowdrifts maintain a Narnia-like hold on the Earth, nothing seems special enough. (Unless you are celebrating your 85th birthday. And then, I will bake you a raspberry pie upon request.) Of course, the weather eventually breaks and my fear of endless winter melts into a different form of  panic. How can use my frozen treasure before a) it goes bad or b) I need the freezer space for this year's bounty? So, with company coming -- very special company, I may add-- I put a dent in the inventory and got creative. The ginger-peach carrots were okay, but no worth writing about. I won't waste your time with the recipe. And I apologize to the peaches. They deserved better. The dessert? I redeemed myself with Raspberry Peach Pie.
Forty Creek Pecan Pie
Forty Creek Whisky Pecan Pie
Forty Creek Whisky Pecan Pie by TheMessyBaker.com In our home, birthdays are about dessert. It doesn't matter if the ingredients send me to six specialty shops, or if the results require a small team of architecture students to assemble. If you can dream it, I will make it. Providing you're a family member. Two-recipes-in-one, Frozen Lemon Pavlova? Of course, Mom. Hazelnut Mocha Tort with fancy chocolate topping? My pleasure, Allison. Non-Jammy Raspberry Pie? Anything for you, my only Father-in-Law. So this year, when Andrew asked for Pecan Pie I couldn't say no.
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Recipe: Thai Curry
Ingredients for Thai Curry - TheMessyBaker.com Today I'm on CTV News at Noon. It's my 7th appearance and I've decided it's time I actually cooked something. Oh, I've diced apples, sliced peaches, mixed salad dressing, stuffed peppers, roasted an array of vegetables and even pulverized chickpeas in the name of hummus, but I've never actually cooked anything. So today, I'm making Thai Curry. Live. Can't you just feel the tension? I can't tell you more than that since my host, Kyle, will be making decisions as we go. Will he pick red curry paste or green? Chicken or beef? And just which vegetable will he toss into the mix? Tune in to find out. For those who can't catch the show, I'll post a link to the clip later. In the meantime, here's the basic recipe we'll be making. It's quick, easy and should be ready to eat by the time you've cooked the rice. Got a favourite Thai dish? Or questions about Thai cuisine? Drop by the comments section. It's always open. In the meantime, here's the basic recipe we'll be using.
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Recipe: Salted Caramel Apples
To help celebrate the 200th anniversary of the McIntosh apple, I'm taking part in The Ontario Apple Growers' challenge. They're looking for the best candy apple recipe -- ever. After careful consideration, a bit of testing and a second-degree burn to my index finger, I have determined that caramel-coated apples are the Kobayashi Maru of fun food. For those who don't know their Star Trek (or fail to get their sci-fi references second-hand from The Big Bang Theory) this is geek-speak for "no-win scenario." Since I was more a Caramel Apple Kid than one who liked to crack her teeth on flaming red, rock hard candy apples, I decided to play with a grown-up salted caramel version, maybe with a sprinkling of crystallized ginger for those who want a bit o' zing along with their sweet & salty. How'd it go? You be the judge. Here's my enthusiastic set-up shot. Imagine the Macs dipped in obedient caramel. Here's the reality.
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Recipe: Chocolate Waffles
Last Saturday, along with two double lattes, I ate waffles and raisins. As far as my food intake went, that was about it. We shall not count the wine as I consider that "medication." Andrew was pretty steamed at me for ignoring my health -- a luxury I often deny him -- but I was stressed, and carbs and coffee are the way I cope. After ignoring my blog theme's upgrades for well over a year, I decided Saturday would be the ideal time to catch up. As punishment for my neglect, I was forced to leap three generations in one go. Being clueless about all the incremental changes that had gone on in my absence, things got messy. Very messy. Hence the sugar and caffeine.
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Recipe: Plum and Orange Sorbet
The pears went bad so I called on the plums. The plums started to go so I... reached for the ice cream maker. I could have made preserves, but I had too few plums to make jam worthwhile. The fruit would have slipped from iffy to unusable by the time I had found the jars, sterilized them, heated the water bath, located the labels...  No, I needed a quick fix. Plus, I'm still in the any-excuse-to-use-my-brand-spanking-new-food-processor stage. The result of my plum panic is a palate cleansing sorbet -- the kind you get in fancy restaurants between courses. You won't want to sit down to a big bowl of this -- unless you've got a lot of chocolate sauce on hand. It's fresh, intense and if you don't rasp away too much of the orange pith, very smooth. It's ideal for a hot summer day. Of course, I created it just as the autumn winds whip in.

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