Bonnie Stern Food News
Bonnie Stern's Food NewsFollow Bonnie Stern on TwitterFriend Bonnie on Facebook
Bonnie's Book Clubs

Corporate Services

News and Events

Restaurant Recommendations

Bonnie's Cookbooks

Featured Recipes

Bonnie Stern

Phone: 416 484 4810


Follow Bonnie:


Bonnie Stern
About Bonnie

When Bonnie Stern started her cooking school in 1973 she wanted people to have more fun in the kitchen, eat more healthfully and nourish their families and friends with delicious food. That goal has never changed. Bonnie is still sharing her love of cooking in everything she does.

Bonnie is an award winning author of twelve best-selling cookbooks and writes weekly in the National Post. As well as offering a wide variety of corporate services, cooking classes and unique book clubs where authors actually attend and dinner is included. She is the recipient of the 2007 Premier’s Award.

April, 2015

The month of March was filled with snow, more snow and really cold temperatures. But hopefully this past weekend celebrating important holidays on the Jewish and Christian calendars, filled with family and friends, made up for it. And then, of course, there was more snow!

I have to admit, even though I usually love winter, even I didn’t want to go out very often when it was so cold! But I did go to a few special events and ended up eating some very delicious food.

Massimo Bottura, who owns Osteria Francescana (3 Michelin stars and #3 on The World’s 50 Best Restaurant list) in Modena, came to Toronto to cook at Buca and also taught at George Brown College. I attended the demo where Bottura was in his element, talking food, philosophy, art and music. He is not only a fantastic chef, he has a vivid imagination and is a brilliant storyteller. When I was at his restaurant two years ago, he told us the story of how he created each dish on the menu. His book, Never Trust a Skinny Italian Chef, contains many of these stories. Needless to say the students were mesmerized, motivated and inspired. I was too.

I also attended a traditional charcuterie dinner at Cafe Boulud at the Four Seasons. Most of us think of charcuterie as an appetizer, light dinner or a modern day cheese tray but Daniel Boulud’s charcuterie master, Gilles Verot, thinks more traditionally and that charcuterie can be hot or cold and created a multi-course dinner for us to prove it. Although many restaurants now serve house-made charcuterie, Gilles Verot is a chef’s charcuterie expert who owns his own stores in Paris and is the consultant to Daniel Boulud’s restaurants. His menu started with a terrine of marinated poultry, olives, tomato, zucchini & eggplant and then quenelles (an airy fish dumpling) made of northern pike with Nantua Sauce. Chef Verot explained that most people do not think quenelles as charcuterie but they are actually made in the charcuterie kitchen. Next was a hot meat pie (tart) of duck and foie gras served with Pommes Anna - the best buttery potato dish ever; a perfectly ripe Brie de Meaux and a traditional apple tart with honey vanilla ice cream for dessert.

And then there was an amazing Italian dinner by Chef Giancarlo Morelli of the 1 star Michelin restaurant, Pomiroeu, Seregno, just outside of Milan. It was part of an Italian Trade Commission Delegation Tour “How Italy does Italian”. The dinner was perfect – no mean feat when you are cooking for 260 guests. The meal started with a warm salad of baby rapini and Romanesco broccoli with a soft boiled egg and spicy Pecorino Cream; then risotto Milanese with a red wine caramel drizzled in a spiral on top; mezze maniche with caper pesto, fried eggplant and melted Ragusano; Barolo braised beef cheeks with a celery root flan and the most amazing modern tiramisu ‘my way’ (the chef’s way).

We hosted two exceptional book clubs last month. As well as enjoying both books, both authors were great presenters. The first was Linden MacIntyre talking about his new book Punishment. The second one was at Soho House with Andrew O’Hagan and his new book The Illuminations, which we just heard was being made into a mini series by the BBC. We are looking forward to April’s event with Lori Lansens, The Mountain Story at Pangaea; Jim Shepard, The Book of Aron at Fat Pasha and Lawrence Hill, The Book of Negroes at Big Crow.

So much to look forward to. And don’t forget farmers’ markets will be opening soon (or moving outdoors if they are open all year).

See you at the market or at our book club.

Bonnie's Book Club
Bonnie's Book Club is a labour of love. Nothing pleases Bonnie more than to have the opportunity to bring readers and writers together in a truly unique way that offers the rare opportunity to meet some of the country's leading authors, discuss their work and enjoy a delicious meal inspired by the book.

Drawing on her degree in English and her passion for food and cooking, Bonnie Stern invites you to a literary feast you won't soon forget - Oprah's book club never tasted this good!

*Small print: All registrations must be paid in full when registering. Please check your schedule carefully before registering. Cancellations can be accepted only up to 14 days before event date, a $50 charge (plus HST) applies to cover the administration fee and cost of the book. At any time you may send someone in your place for no additional charge. It is the attendee’s responsibility to mark their calendar with the date, time and location of the event.


LORI LANSENS: THE MOUNTAIN STORY Author Lori Lansens has become a book club favourite. Her novels, the bestselling Rush Home Road, The Girls and The Wife’s Tale, have earned Lori a devote readership across North America. This April, Bonnie is very excited to welcome Lori Lansens back to the Book Club as she launches her new novel, The Mountain Story, a gripping tale of sacrifice and survival in the unforgiving wilderness of a legendary mountain.

On his 18th birthday, Wolf Truly takes the tramway to the top of the mountain that looms over Palm Springs, intending to jump to his death. Instead he encounters strangers wandering in the mountain wilderness, three women who will change the course of his life. Through a series of missteps he and the women wind up stranded, in view of the city below, but without a way down. They endure five days in freezing temperatures without food or water or shelter, and somehow find the courage to carry on.

Wolf, now a grown man, has never told his son, or anyone, what happened on the mountain during those five days, but he can't put it off any longer. And in telling the story to his only child, Daniel, he at last explores the nature of the ties that bind and the sacrifices people will make for love. The mountain still has a hold on Wolf, composed of equal parts beauty and terror.

Date: Monday, April 20, 2015 (Wait list only)
Time: 6:30pm to 9:30pm
Place: Pangaea Restaurant
1221 Bay Street, Toronto
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of The Mountain Story sent out as soon as possible after registration)
Advance registration only: Bonnie Stern 416 484 4810


JIM SHEPARD: THE BOOK OF ARONFor two decades Jim Shepard has been hailed as one of the most versatile writers in American letters. With a body of work that includes novels and short stories, and contributions to such publications as McSweeney’s, Granta, the Atlantic Monthly, Esquire, Harper’s, the New Yorker and the Paris Review, he has earned a reputation as a “writer’s writer.” Whether exploring a young boy’s awkward growing pains (Flights), chronicling the exploits of an inexperienced B-17 flight crew stationed in England during the Second World War (Paper Doll), documenting the profound impact that a split-second can have on the rest of our lives (Kiss of the Wolf) or lifting the curtain on a gallery of men trying to navigate a world of hope and heartbreak (the National Book Award-nominated story collection Like You’d Understand, Anyway), Shepard is a master of plot and character.

In May, Jim Shepard makes a very rare visit to Toronto for the Canadian launch of his brilliant new novel The Book of Aron. An incredible work of extraordinary power that charts a young boy’s harrowing coming-of-age in the Warsaw Ghetto during the Second World War.

When we first meet Aron, he is a beguiling and perceptive and not always a happy young boy coming into awareness of himself and his family's struggles. When soon they are driven from the countryside into Warsaw, their lives are changed forever. Aron and a group of boys and girls take terrifying risks, scuttling around the ghetto, smuggling and trading things through the "quarantine walls" to keep their people alive. They are hunted by blackmailers and Jewish and Polish and German police. Gradually, people begin to disappear, and survival is threatened on all sides.

Eventually, Aron comes to know Janusz Korczak, a Jewish-Polish doctor famous for his advocacy of children's rights, whose orphanage was relocated to the ghetto once the Nazis swept in. In the end, Korczak and the children he takes care of, Aron among them, are brought to the station to be put on a train to Treblinka.

The Book of Aron is a breathtaking novel of extraordinary craft and humanity. It looks fearlessly into the face of unspeakable evil and suffering, revealing the persistence and strength of the human spirit and the redemptive power of love. It is a novel that readers will be talking about for years to come.

Date: Monday, May 25, 2015 (Wait list only)
Time: 6:30pm to 9:30pm
Place: Fat Pasha
414 Dupont Street, Toronto
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of The Book of Aron sent out as soon as possible after registration)
Advance registration only: Bonnie Stern 416 484 4810



Lawrence Hill’s The Book of Negroes has become a classic of Canadian literature. In addition to being a blockbuster international bestseller, it was recently adapted into an acclaimed miniseries on CBC TV.

Bonnie is thrilled to welcome Lawrence Hill to the Book Club in June for a discussion about one of the most beloved books in recent memory. Don’t miss what promises to be a great evening of literature, conversation and delicious food.

Date: Monday, June 1, 2015
Time: 6:30pm to 9:30pm
Place: Big Crow
176 Dupont Street, Toronto
(in the back of Rose and Sons)
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of The Book of Negroes sent out as soon as possible after registration)
Advance registration only: Bonnie Stern 416 484 4810

Book Club Locations
Pangaea Food3
Pangaea Food1
Pangaea Food5
Pangaea 5
Pangaea 2 x
Pangaea Restaurant X
Pangaea Restaurant

Chef Martin Kroupie has always championed local, seasonal food and many of the ingredients he uses are only available to Pangaea. He is the author of Pangaea, Why It Tastes So Good, where he reveals the secrets of some of his most celebrated dishes.

1221 Bay Street
416 920 2323
Fat Pasha
Fat Pasha3
Fat Pasha2
Fat Pasha5
Fat Pasha Restaurant x

Fat Pasha

Everyone loves Chef Anthony Rose’s mash-up of Ashkenazi and Sephardi food that seems to explode with flavour.

“For a good time (and lots of food), head to Fat Pasha … Lesson one of Fat Pasha: There’s always room for Fat Pasha’s chopped chicken liver. Which isn’t so different from lessons two through 47, really. I could easily find room for anything Fat Pasha makes.”Chris Nuttall-Smith, The Globe and Mail, June 27, 2014

414 Dupont Street
647 340 6142

Rose and Sons’ Big Crow1
Rose and Sons’ Big Crow x

Big Crow

We love the crazy deliciousness of Big Crow – Rose and Sons backyard bbq patio. It was so successful in the summer when it opened, they winterized it with walls, ceilings, heaters and blankets so it's now open all year. Everyone agreed it was the perfect place when we held our book club there for Cataract City last year.

176 Dupont Street

(in the back of Rose and Sons)
647 748 3287

Corporate Services

Corporate culinary events are a great way to host a corporate function. Great food always brings co-workers and staff together. People have fun, learn a lot and take home delicious memories.

Events are customized to meet your location, schedule, objectives and food preferences. Bonnie works with nutritionists, food producers, restaurants, etiquette experts and authors to create exciting programs.

All events will be planned and hosted by Bonnie personally.

Corporate Cooking Class
Private Cooking Class

Bonnie Stern has worked with various food manufacturers, grocery chains, restaurants, chefs, health professionals as well as cookware manufacturers, etc., offering a wide variety of corporate services, such as:

Corporate culinary events
Corporate family dinners
Market Tours
Recipe development
Private cooking classes
Product consultation
Menu consulting for parties
Fundraising events

For detailed information,
please call: 416 484 4810

Bonnie's Cookbooks
Friday Night Dinners (Paperback)
Friday Night Dinners
Bonnie's latest cookbook with her favourite menus, recipes, photos and stories. Over 170 delicious recipes for every occasion - holidays, barbecues, fast suppers and fabulous feasts - and Bonnie makes sure you can make fantastic meals and still enjoy the food and fun with everyone else. You'll want to use this book every day of the week.

Published by Random House of Canada, 2010, 320 pages, paperback

Bonnie Stern's Essentials of Home Cooking
Bonnie Stern's
Essentials of Home Cooking

Winner of the 2004 International Association of Culinary Professionals Award. A beautiful cookbook filled with Bonnie’s personal favourites - dishes that reflect the way we are cooking today.

Published by Random House of Canada, 2003, 208 pages, paperback

This wonderful compendium is a must for every kitchen featuring over 300 favourite recipes from the bestselling Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information.

Published by Random House of Canada, 2006, 480 pages, paperback.

A very special collection of over 150 mouth-watering recipes including soups, spreads, salads, hors d'oeuvre, pastas and much more. Complete with presentation, entertaining, menu planning tips and over 50 detailed illustrations.

Published by Random House of Canada, 1990, 176 pages, paperback

Over 120 recipes for decadent cakes, pies and pastries, scrumptious cookies, creamy mousses and ice creams – A collection of recipes from a master that stand the test, and tastes, of time.

Also provided are elegant decorating tips, helpful information on equipment and ingredients, and black-and-white illustrations throughout demonstrating basic techniques that will make these recipes absolutely no-fail.

Published by Random House Canada, 1998, 214 pages, paperback

News And Events

For this year’s theme, "Pioneering Change – crafting the way we eat", the symposium will focus on influential individuals who challenge colleagues and consumers to rethink and reimagine food and beverage cultures.

Date: Monday, May 11, 2015
Place: Arcadian Court
401 Bay Street, 8th Floor, Toronto
Time: 7am to 6pm
Type: Wine and Food
Ticket: $299

For more information visit:


Date: Monday, May 11, 2015
Place: Beth Sholom Synagogue
1445 Eglinton Avenue West, Toronto
Time: 7pm
Cost: $30 for members & $35 for non-members

For more information or to register contact Rivy at 416 783 6103 ext 228


This legendary culinary event turns 25!

Savour scrumptious dishes from 50 top chefs, a startling array of beverages and breathtaking lakeside views. Best of all, you’ll enjoy the satisfaction of helping those in need by supporting Second Harvest’s food rescue program.

Each ticket purchased enables Second Harvest to rescue and deliver food for 500 meals. To-date, Toronto Taste has raised more than $10,300,000 for Second Harvest.

Date: Sunday, June 7, 2015
Place: Lakeside, Corus Quay, Toronto
Time: 6:30pm
Cost: $250 per ticket
(Includes food and drink. A tax receipt will be issued for $125)

For more information visit:

FOOD ON FILMFood on Film series bring together chefs, food experts and film lovers to enjoy the best of culinary cinema and conversation. Each month their host Annabelle Waugh, Food Director of Canadian Living, welcomes celebrated guests from the culinary world to discuss the intersections of cinema, culture and gastronomy.

For more information, visit:

This is just an advance announcement of our plans to lead a culinary trip to London (UK) for book lovers next spring, combining delicious food experiences and meals, with author talks, excursions and tours. More information to follow.

If you would like to be on a specific mailing list for trips please just send me your name, email address and phone number.

Restaurant Recommendations and More
480 King Street West
416 367 0505
Unmarked alleys and laneways seem to be a trend in Toronto right now, so don’t get confused. The restaurant is down the first laneway just west of 480 King Street West. I loved the design and the food at this very busy place that specializes in tapas and drinks. Don’t miss patatas bravas; empanadas; peppers stuffed with oxtail and manchego; house-baked bread with tomato; salad of avocado, goat cheese & marcona almonds and fideos with clams & chorizo (like paella but with very thin noodles.) Oh and there are also great cocktails and white sangria.
2009 Yonge Street
416 483 3747

Tabule on Queen
810 Queen Street East
416 465 2500
Tabule is one of my favourite Toronto Restaurants for great Middle Eastern food. My current favourite dish is the akaawi cheese with nigella seeds, tomato, za’atar and extra virgin olive oil but I also love the cauliflower with tahini, hummus, falafel, stuffed vine leaves, lamb chops, eggplant dishes, rice pudding, kanafe and everything else. Two locations, always fun and so delicious. Moderate
69 Yorkville Avenue
416 923 3323
My family loves Dynasty. We always order shrimp dumplings, bbq pork buns, sticky rice in lotus leaves, rice noodles with beef tenderloin, sesame short ribs and try a few new things every time. Moderate
771 Dundas Street West
416 366 2268
This bright, modern, casual-style Persian cafe is a delicious treat. We had tachin -  an amazing saffron rice ‘cake’ studded with chicken and topped with caramelized barberries; delicious egg dishes – one with sauteed eggplant, another with spinach and roasted garlic and shakshuka with poached eggs and tomato, chili and peppers. It’s tiny so make a reservation.
Featured Recipes
  • 2 lbs trimmed beets (different colours if possible)
  • 3 oz baby arugula (about 2 cups packed)
  • 4 oz fresh goat cheese, broken into chunks
  • 2 tbsp parsley leaves
  • 2 tbsp pomegranate molasses or lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • pinch freshly ground black pepper
  • 2 tbsp pomegranate seeds, optional
  • 2 tbsp toasted pine nuts
  • ROASTED BEET SALAD WITH ARUGULA, GOAT CHEESE AND PINE NUTSI love combining tender cooked beets with crispy, thinly sliced raw beets. This salad is loosely based on a salad at Claro in Tel Aviv.


    1. Reserve one or two raw beets. Wrap remaining beets in aluminum foil in a single layer and roast in a preheated 400F oven for 1 to 1 1/2 hours or until tender when pierced with a knife. Unwrap and cool slightly. Rub off skins, using a knife to help if necessary. Trim ends. Cut some beets into wedges, some into slices crosswise and some lengthwise.

    2. Meanwhile, peel reserved raw beet(s) and slice as thinly as possible with a vegetable peeler or benriner mandolin. (Be sure to wear a protective glove if using a mandolin!) Place slices in ice water until ready to use.

    3. Place arugula on a platter and top with roasted beets. Dot with cheese and parsley. Pat raw beets dry and scatter on salad.

    4. Whisk pomegranate molasses with olive oil. Drizzle on beets. Sprinkle with salt and pepper, pomegranate seeds and pine nuts.

    makes 6 to 8 servings

  • 1 1/2 cups kosher or sea salt or more
  • 8 torpedo shaped sweet potatoes, about 5 to 6 oz each, cleaned but not peeled (about 3 lbs)

  • tzatziki:
  • 1/2 cup labneh (or Greek yogurt)* (see note above)
  • 1/2 cup sour cream
  • 2 tbsp each chopped fresh parsley and mint
  • 2 green onions, thinly sliced
  • 1 diced or grated green chile, about 1 tbsp or to taste depending on heat
  • 2 tbsp chopped preserved lemon*, (see note above) peel only or 1 tsp grated lemon peel
  • 1 small clove garlic, grated or minced
  • 3/4 tsp kosher salt or to taste
  • 1/2 cup diced cucumbers (preferably small ones), skin on (about 2oz total)

    Serve these roasted sweet potatoes as is or top them with this Israeli version of tzatziki adapted from Chef Avner Laskin.

    *Labneh is thick drained yogurt (sometimes called yogurt cheese). Buy it at Middle Eastern stores (like Ararat in Toronto) or make your own by lining a strainer with cheesecloth or paper towels, setting it over a bowl, adding unflavoured yogurt that does not contain thickeners, covering with plastic wrap, and draining a few hours to overnight in the refrigerator. The longer it drains the thicker it gets. You can substitute commercial Greek yogurt but it isn’t as tart.

    *Preserved lemons (sometimes called pickled lemons) have been preserved in salt. Buy them at Middle Eastern stores but they are very easy to make yourself. For a quick version slice lemons thinly and layer with kosher salt tightly packed in a preserving jar. Add fresh lemon juice just to cover. Refrigerate for a few days before using. Herbs, spices or chiles can also be added. The traditional method is to quarter lemons lengthwise, open up slightly and fill with kosher salt, place a layer of salt in a preserving jar and pack in lemons tightly, open end up. with more salt in the layers. Top with lemon juice. Refrigerate a month before using. They last about one year.


    1. Line a baking sheet with salt. Pat sweet potatoes dry and arrange in a
    single layer on salt. Carefully pierce each sweet potato in a few places.
    Roast in a preheated 400F oven for 30 to 40 minutes or until very tender.
    (Larger sweet potatoes take longer.)

    2. In a medium sized bowl gently combine labneh with sour cream. Add
    parsley, mint, green onions, chiles, preserved lemon and garlic. Add salt
    and pepper to taste. Stir in cucumbers. Adjust seasoning.

    3. Serve sweet potatoes, warm or at room temperature, open, in their jackets
    with tzatziki or remove pulp, mash slightly and serve with tzatziki.

    makes 8 servings

  • 18 - 25 large-ish cherry tomatoes with stems if possible (about 2 lbs), (I used Campari tomatoes)
  • 3 tbsp extra virgin olive oil
  • 1 small clove garlic, grated or minced
  • 1/2 tsp kosher salt
  • pinch freshly ground black pepper
  • 1/3 cup freshly grated Parmesan cheese (preferably Parmigiano Reggiano)
  • ROASTED CHERRY TOMATOES WITH PARMIsraeli hotel breakfasts are legendary. Tables laden with smoked fish, cheese, breads, salads, vegetables, egg dishes, and desserts comprise the most tempting breakfast buffets imaginable. At the stunning Beresheet Hotel, overlooking the Ramon Crater, this was one of the many vegetable dishes served at breakfast - but delicious anytime.


    1. Arrange tomatoes in a single layer, stems up, in a 9" baking dish or skillet preferably that you can serve in.

    2. Combine olive oil with garlic, salt and pepper. Drizzle over tomatoes.

    3. Roast in a preheated 400F oven for 10 to 15 minutes (depending on size of tomatoes) until just starting to cook. Sprinkle with cheese and cook 5 minutes longer just until cheese starts to melt.

    4. Serve warm or at room temperature.

    makes 6 to 8 servings

  • 5 lb boneless lamb shoulder
  • 1/4 cup pomegranate molasses
  • 1 tbsp kosher salt or more
  • 1/2 tsp freshly ground black pepper
  • 3 onions, quartered
  • 4 carrots, cut in large chunks
  • 2 lbs baby Yukon gold potatoes
  • BRAISED LAMB SHOULDER W/ POMEGRANTE MOLASSESDo not worry that there isn't any liquid added to the pan. The onions and lamb will create their own juice. But if the pan isn't covered tightly and the bottom is browning too much and looks dry, add one cup dry white wine, chicken stock or water as necessary.


    1. Rub pomegranate molasses into lamb on both sides. Sprinkle with salt and pepper. Place onions and carrots in the bottom of the pan and lamb on top, fat side up, on top. Place potatoes around the lamb. Sprinkle potatoes with salt. Cover with parchment paper directly on the surface and top with a tight lid or aluminum foil.

    2. Place lamb in a preheated 325F oven. Roast lamb 4 to 5 hours until very tender when pierced with a fork. (Check every hour to make sure the bottom of the pan has some liquid.)

    3. When lamb is tender, remove lid (or foil) and parchment paper and if lamb has not browned on the top, increase oven temperature to 375F and return it to the oven for approx 15 minutes or until browned.

    4. Remove lamb and vegetables from pan and cover tightly with foil. Discard fat on top of juices and scrape up any bits stuck to the bottom of the pan. Season juices.

    5. Slice (it may break apart into pieces) or shred lamb, pour juice over the top, arrange potatoes and carrots around.

    makes 8 to 10 servings

  • 2 1/4 cups icing sugar
  • 1 cup unsweetened cocoa
  • 3 egg whites
  • 1/2 tsp kosher salt
  • 1 tbsp pure vanilla extract
  • 6 to 8 oz chopped dark, milk or white chocolate (about 1 to 1 1/2 cups)
  • 1 cup chopped toasted pecans or toasted coconut flakes or a combination
  •  GOOEY CHEWY BROWNIE COOKIESThis recipe is my version of one from King Arthur Flour. The batter is very stiff so don't worry. Great for people who are gluten free and/or dairy free (use only dark chocolate for dairy free cookies). These cookies freeze well. If they last that long.


    1. Place icing sugar and cocoa in a sieve set over a mixing bowl and press/shake ingredients through. Whisk about a minute to combine.

    2. Place egg whites in a large mixing bowl. Whisk until loosened but do not beat. Gently stir in icing sugar, salt and vanilla. (Mixture may be stiff but don't worry and keep stirring to combine well.) Stir in chopped chocolate and nuts.

    3. Drop cookies on a baking sheet lined with parchment paper and brushed with oil. Use approximately 1 tbsp for each cookie.

    4. Bake in a preheated 350F oven for 8 to 9 minutes or until top of cookies just lose their sheen. Cool on a rack. Gently remove from paper.

    makes 40 to 50 cookies

    coconut lemon curd:
  • 4 eggs yolks
  • 3/4 cup sugar
  • 1/2 cup fresh lemon juice
  • 1 tbsp grated lemon peel
  • 1/4 tsp kosher salt
  • 1 tbsp potato or corn starch
  • 2 tbsp cold water
  • 1/4 cup coconut milk, optional

  • meringues:
  • 6 egg whites
  • 1 1/2 cups sugar (preferably fruit sugar*)

  • topping:
  • 2 cups fresh blueberries
  • 2 kiwi fruit, peeled and thinly sliced
  • sprigs fresh mint

    Every year I have a slightly different version of a meringue and lemon dessert to serve for Passover and then all spring and summer.

    *Make fruit sugar by processing regular sugar in the food processor about one minute until fine.


    1. Whisk egg yolks and sugar in a small saucepan and beat in lemon juice, lemon peel and salt. Bring to a boil, stirring constantly.

    2. Stir cold water and potato starch in a small bowl until smooth. Whisk into egg yolk mixture. Cook gently until mixture thickens and starts to bubble.

    3. Stir in coconut milk if using and pass mixture through a strainer into a bowl. Cool, cover surface with plastic wrap and chill.

    4. Place egg whites in the bowl of a stand mixture (or use a hand mixer) and beat until egg whites turn opaque and just starting to foam. Slowly beat in sugar. Continue beating until egg whites are very firm.

    5. Fit a piping tube with a star nozzle and pipe meringue into rounds, or crazy looking baskets, onto baking sheets lined with parchment paper. With a dessert spoon dipped into cold water, gently make an indentation for curd and fruit later. You should have 16 to 18 individual portions. Bake in a preheated 250F oven 40 to 50 minutes until the surface is dry when touched but not brown. Turn off oven and let meringues cool.

    6. Just before serving spoon a little curd into the centre of each meringue and decorate with blueberries, kiwi and mint.

    makes 16 to 18 servings

    © Copyright 2015, Bonnie Stern Cooking Schools Ltd.
    To unsubscribe from this newsletter please visit

    Please Note: Bonnie Stern does not sell, trade or share her email list.
    © Bonnie Stern. All Rights Reserved