Sometimes you just want to get back to basics and make a classic dish. Especially when it comes to baking, we don’t mess with tradition. Chef, Rachael has graciously provided her carrot cake recipe. It is moist, aromatic and dense, just as a carrot cake should be.
Pecan Carrot Cake
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
3 cups AP flour
4 tsp baking powder
1 tsp salt
2 teaspoons ground cinnamon
2 cups grated carrot
1 1/2 cups chopped pecans or walnuts
In a large mixing bowl combine sugar, oil, and eggs Beat well. Sift all dry ingredients together. Add carrots and chopped pecans, stirring until well blended. Pour into a generously greased and floured OR parchment-lined 10-inch tube pan or Bundt pan. Bake at 350° for 40 minutes, or until cake springs back when lightly touched with finger.
Citrus Cream Cheese Icing
2 (8 ounce) packages cream … Read More »
All this week we are featuring Rachael’s rum and raisin bread pudding with house churned vanilla bean ice cream and caramel sauce. Try it at home or let us serve you.
Rum Raisin & Candied Walnut ‘Breadpudding’
3 large baguettes, 1″ dice
10 whole eggs
1L half & half (10%)
250ml 33% or 36% whipping cream
1 cup brown sugar
1 cup raisins soaked in 3 oz Captain Morgan’s Spiced Rum (or any other dark rum, brandy tastes great too!)
1 cup candied walnuts (you can use plain, toasted walnuts if you don’t want to candy them)
1 tsp salt
Preheat oven to 350′f
Dice baguettes, set aside.
Combine the half & half, whipping cream, sugar and salt in a pot, scald.
In a separate bowl crack the eggs and slowly whisk the hot cream mixture into the eggs. This is called tempering. If you do it too quickly, the heat from the … Read More »
This recipe has easily become our favourite since starting the new dessert menu.
After doing a little research on what a ‘panforte’ was, I was a little skeptical.
Fruit cake? Definitely not a favourite of mine. But this cake is truly like no other.
Treat yourself to this non-traditional fruit cake in our restaurant all this week and pair it with our cocktail of the week, a very traditional rum and eggnog.
Or try making our recipe at home! It is easy to prepare and quick to bake.
Yield: 12″ tart, 8 pieces
- Oven temperature at 300′F
- Prepare a tart or cake pan. Brush the pan with butter, put parchment paper on the bottom, then spray with cooking spray or brush again with butter. Set aside.
1 1/2c toasted walnuts
1/2c chopped dried figs
1/2c all purpose flour
1 lemon, zested
1 orange, zested
1tsp ground cinnamon
1/4tsp ground cloves
1/4tsp ground nutmeg
1/4tsp ground … Read More »
You might not think of sweet potatoes for dessert but when combined with caramel sauce, chantilly creme, caramelized pumpkin seeds and a julienned sweet potato “fruit leather”, our Organic Sweet Potato Gateau is sure to impress even the pickiest palate!
All this week at Restaurant 62, we’ll be serving our very refined version of sweet potato pie, so make sure to save room for dessert! And may we suggest the perfect dessert wine for pairing? Our wine of the week, Taylor Fladgate 10 yr Tawney Port pairs perfectly with our Organic Sweet Potato Gateau.
No one can top Chef Rachael’s attention to detail when it comes to her exquisite dessert creations but if you’ve got the time and patience to try this recipe at home, she’s graciously willing to share it here.
Organic Sweet Potato Gateau
1.5 kg boiled, peeled & pureed organic sweet potatoes
200g … Read More »
For most of us, caramel apples conjure up cozy memories of Fall, especially Halloween. With just one week to go until the trick-or-treaters abound, we’ve been craving caramel apples, so our Chef Tammy created this deconstructed version for us which incorporates rich caramel, crisp local apples with shortbread, for a unique twist.
The best part is our caramel apples won’t smudge your lipstick or crack your teeth, and they taste even better than the original – especially when paired with the perfect glass of wine! Try this dessert of the week with our wine feature: Dr. Loosen Riesling from Germany or the 2008 Vidal Ice Wine from Niagara on the Lake. Or if you’re looking for something else, download our Wine Guru app and find out what the Guru chooses!
If you’re ambitious, here’s our recipe for Caramel Apples. If you’re not up for the … Read More »
We’re pleased to introduce our new Sous Chef and Pastry Chef, Rachael Anthony!
Rachael has an impressive resume of culinary experience from all over the world. She’s also worked at some of Vancouver’s top restaurants like Cin Cin and The William Tell. Rachael is not only a skilled Sous Chef but also a passionate and creative Pastry Chef. She has recently stepped up our our dessert menu to offer our guests an irresistable new selection of sinfully delicious treats.
As with all restaurant 62 menus, our new dessert menu features local flavours in enticing combinations.
Try our Dark Molten Chocolate Lava Cake with crème de menthe anglaise, Krause Berry Farms strawberry ice cream & chocolate honeycomb.
Or our Raspberry Gelee & Vanilla Bean Panacotta with French macaroon with raspberry coulis.
Additional new desserts include:
Tarte aux Poire Bordaloue with poached pears with almond pastry crème and vanilla syrup
Warm Ginger Toffee Cake with … Read More »