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How to make perfect peach jam

How to make perfect peach jam

William Yeoward's Classic Jam Jar

Peach Perfect

If you want to squeeze the last few weeks out of Summer '17, it doesn't get any sweeter than cooking with peaches. There's no fruit more emblematic of this time of year, and there's no need to complicate your recipes and risk masking the natural flavour and texture of this stone fruit. And if you want a little taste of Summer when the chill of Fall arrives, try making your own peach jam from the fabulous new cookbook Tartine All Day. Whatever you do, we suggest you seize the moment, grab some fuzzy peaches, and make the most of this season's bounty.

D I D  Y O U  K N O W ?

  • The peach tree is native to Northwest China, where it was first domesticated and then widely cultivated in Persia, and then transplanted to Europe
  • The first peach orchard in North America was planted in Florida in 1565 
  • Part of the Prunus family (siblings are Cherry, Apricot, Almond and Plum), peaches are best stored at temperatures of 0 °C (32 °F)
  • Peaches are categorized into two types: freestones and clingstones. The flesh of freestone peaches separates easily from the pit, which makes them ideal for eating fresh. In clingstone varieties, the flesh of the peach clings to the pit. These varieties are best for canning.

Bowl and Plate are from Richard Ginori's Babele Line. Spoon by Cutipol

Peach Jam


  • 8 large peaches
  • 6 cups granulated sugar
  • juice of 2 lemons


  1. Peel the peaches by dipping each one in boiling water for about 20 seconds, setting them aside until cool enough to handle, and then removing the skin with a pairing knife. The skin will peel off easily. Halve and pit the peaches, cut into eights, and then into 1" pieces. Place in a wide, heavy-bottomed pot.
  2. Add sugar and lemon juice and mix well. Bring to a boil over med-high heat, skimming any foam off the top. Cook to 105C/ 221F, or for approx. 25-30 minutes. 
  3. Preheat oven to 350F. Wash jars and lids with hot soapy water and set them on a rimmed baking sheet. Place in the oven for at least 10 minutes and up to 1 hour.
  4. Ladle the jam into the hot, sterilized jars leaving 1/4" headspace. Wipe rims with a clean, dampened kitchen towel and close jars with the sterilized lids.
  5. Place jars upright in a large stockpot of water, covering at least 2". Bring to a boil for 10 minutes and then cool.  Keeps up to 3 months in the refrigerator.

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How to make Vietnamese cold rolls

How to make Vietnamese cold rolls

Let's Roll

If you haven't made cold rolls before, consider now as your starting point. Packed with bright, fresh flavours and served with an insanely addictive dipping sauce, they also take just minutes to make. We asked Jameson Watermulder, owner of Rosedale's Finest, for his recipe. His Toronto boutique grocery store is getting plenty of buzz about its next level takeout and made-to-order items such as duck pizza and green curry cauliflower, so if anyone knows how to master the cold roll, it's Jameson. Serve them as apps with a cold Riesling or Sauvignon Blanc, or pack them for a healthy lunch or on-the-go snack.

Rosedale's Finest Cold Rolls


2 ounces rice vermicelli noodles

8 rice wrappers (8.5 inch diameter)  

8 pieces sliced tofu

1/2 red bell pepper, cut julienne style

2 baby cucumbers, cut julienne style

1/4 mango, cut julienne style

2-3 tablespoons pickled carrots, cut julienne style

1 1/3 tablespoons chopped fresh coriander leaves 

3 tablespoons chopped fresh mint leaves  

2 leaves lettuce, chopped

Dipping Sauce

1 cup water

1/4 cup vinegar

1/8 cup fresh lemon juice

3 cloves garlic, minced

3/4 tbsp Salt

1/2 tbsp Sambal Oelek Sauce

1/4 cup white sugar

2 tbsp hoisin sauce


  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, then drain.

  2. Fill a large bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper flat. In a row across the center, place 1 tofu slice, a handful of vermicelli, coriander, mint, and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

  3. For the dipping sauce, bring water and sugar to a boil for 7 minutes. Turn off and let cool.

  4. Mix other sauce ingredients together and add in water.

A Modern Tablescape: Modern Twist silicone placemats, Hering Berlin Soda dinner plate and dipping bowls, Ichendorf all-purpose glasses, SFERRA linen napkin, Cutipol fork, Sabre resin teaspoon, Rablabs Agate coaster

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The Summer Drink That's Making the Rounds

The Summer Drink That's Making the Rounds

Say hello to Frosé

A wine slushie for adults? All we can say is, what took you so long, Frosé? This Instagram-friendly drink (pron. fro-ZAY) is frothy, pretty and the coolest summer cocktail since the invention of the frozen margarita. With its base of frozen rosé wine, it's super simple to make and guaranteed to be an instant win with guests. So go on, have your way with a little Frosé.


William Yeoward's Pearl Champagne Coupe takes any drink to the next level.


The HG Frosé 


  • 1 bottle rosé, divided into 2-3 ice cube trays
  • 3/4 cup strawberries
  • 1 lemon, juiced
  • 1/4 cup simple syrup
  • Ice, as needed


  1. Freeze your wine, and if time permits, your strawberries too. 
  2. Prepare a simple syrup by placing equal parts sugar and water (we suggest 1/4 cup of each) into a small saucepan. Cook on low heat until sugar has dissolved. Keep refrigerated.
  3. Place rosé, strawberries, lemon juice, and 2 tablespoons simple syrup in a blender. Blend until combined. Add additional syrup to suit your taste, and ice if you want to 'up' your slush.
  4. Pour into coupe glasses and serve immediately.


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How to make the perfect Samosa

How to make the perfect Samosa

Bowl by Richard Ginori, Fork by Robbe & Berking, Condiment Dish by Match 1995


In honour of Holi, the annual Indian festival that marks the arrival of Spring, we asked Indra (Reeta) Patel to share her mouthwatering Samosa recipe with us. You may know Reeta as co-owner of My Favourite Ice Cream, one of Toronto's most beloved ice cream parlours (conveniently located right next door to HG). When she's not running the shop with her husband Jay, Reeta can be found at home cooking authentic Indian meals for her family. She recently opened up her kitchen to us, where she taught us how to make Samosas, the neatly folded, tightly packed savoury goodness that is India's most popular snack. Introduced to the Indian sub-continent in the 13th Century by Middle Eastern traders, the humble samosa earned the blessings of Indian royalty, and became food 'fit for the king'. They're surprisingly easy to make, and once you do, you'll be hard-pressed to ever order them in again.

Above: Indra (Reeta) Patel; Reeta's go-to spices


Reeta's Samosas

Makes approx. 12 samosas


  • 1 medium red potato, peeled and diced
  • 1-2 medium carrots, grated 
  • 3/4 cup frozen green peas
  • 2 tablespoons vegetable oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. ground turmeric
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/4 tsp. garam masala
  • salt to taste
  • juice of 1 lime
  • 1/4 cup cilantro, chopped
  • 1 package corn tortillas (flour tortillas can be substituted)
  • 3 tablespoons flour (for paste)
  • additional oil for cooking

Dipping Sauce

  • 1 clove garlic
  • 1 1/2 tsp. toasted cumin seeds, crushed by mortar & pestle
  • 10-12 cherry tomatoes
  • 1/3 red pepper, chopped into pieces
  • 1/2 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. sweet jam or marmalade
  • juice of 1/2 lime



  1. Heat the oil in a skillet over medium-high heat until hot (do not let smoke). Add mustard seeds and cumin and cook approx. 30 seconds until they start to crackle and pop.
  2. Reduce heat to medium and add the potatoes, carrots, peas and remaining spices. Cover and cook approx. 20 minutes, until vegetables are soft but firm (add a tablespoon or two of water if your mixture is too dry). 
  3. Once cooked through, remove the pan from heat and add lime juice and cilantro. Let cool. 
  4. While the vegetables are cooking, make a paste. Add flour to a small bowl, and add just enough water to make a light paste. Set aside.
  5. Using a non-stick pan on low heat, warm each tortilla for 3-5 seconds per side to soften. Remove and cut in half.

A. Make a cone by folding your tortilla half into thirds and sealing with paste.

B. Dollop vegetable mixture into your cone, leaving enough room at the top.

C. Using more paste, fold one top over the other, and sealing edge to edge.

6. Fold the tortilla half into three, and using your finger, seal the edges with the paste, forming a cone. Dollop a generous scoop of filling in the cone, and using more paste, seal the top by folding it onto itself until you have a neatly packed triangle.

7. Heat 2-3 inches of oil in a dutch oven or deep frying pan. Once hot (approx. 350F/177C), fry in small batches until golden brown, about 3 minutes. Drain on paper towels and serve warm or at room temperature.

8. To make the dipping sauce, mix all ingredients in a blender and pour into a serving dish.

Condiment dish and pewter tray: Match 1995;  Plate: Richard Brendon, Fork: Robbe & Berking; Tablecloth: Lisa Corti

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    The Almighty Egg

    The Almighty Egg

    Footed Egg Cups, Match 1995

    Eggs are having a culinary moment....

    If you're looking for a little more to do with your eggs this weekend than dip them in vegetable dye, you won't have any trouble finding inspiration.  Eggs are having a culinary moment, and their fashionable rise is in stark contrast to their status as a common everyday staple. Chefs have taken eggs past the breakfast table and are adding them to everything from salads to stews and ramen for a hit of protein, texture and colour. We're also seeing deviled eggs in bar menus everywhere (we admit they do go well with a glass of wine, artisan brew or cocktail), but these aren't your grandmother's version. If you want to ride the egg wave at home, this is a good weekend to start. Beautifully curved and highly delicate, the egg is the most ubiquitous symbol of Easter, an ancient symbol of new life, rebirth and Spring.








    Old School? We get it. Here's how to make make the perfect soft-boiled, poached and scrambled eggs, courtesy of Bon Appétit.





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    The Perfect Passover Cake

    The Perfect Passover Cake


    From Claudia Roden & featured in Food 52 Genius Recipes.


    We're big Food 52 fans, and their Genius Recipes cookbook is...well, genius. Like your own family favourites, it features recipes that have risen to the top, having stood the test of time - and flavour. For those of you celebrating Passover next week, this Orange & Almond Cake by Claudia Roden could very well become an annual tradition. Originally published in the New York Times in 1987,  it's extremely moist, and lovely served with blueberries or peaches. If you're simply looking for a guilt-fee, gluten-free dessert, we hope we just made your day. 

    From Claudia Roden & featured in Food 52 Genius Recipes.



    • 2 large oranges
    • 6 large eggs
    • 2 cups plus 2 tablespoons (225g) ground almonds
    • 1 cup plus 1 tablespoon (225g) sugar
    • 1 teaspoon baking powder
    • Butter or oil for the pan
    • Flour or more ground almonds for the pan


    1. Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
    2. Preheat oven to 400 degrees.
    3. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
    4. Bake for one hour, or until a knife inserted in the center comes out clean. Cool in the tin before turning out.

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