Love can be sweet — but isn’t it more interesting if it’s also a bit savoury, salty and fun?
In addition to pink heart-shaped marshmallows and pretty decorated cupcakes, Kylie Anglesey, the pastry chef at Thyme & Again Creative Catering and Take Home Food Shop, has come up with an original and uniquely local cheesecake for Valentine’s Day that includes the tang of goat cheese, the salty pop of bacon-laced caramel corn and a grown-up smattering of jellied ice wine.
“It’s something I’ve had in my mind for a while,” says Anglesey, who worked at Thyme & Again from 2009 to 2013 before doing a two-year stint at the Château Laurier, then returning to preside over pastries at the Wellington West shop in the fall.
“It’s not super-sweet — the goat cheese cuts the sweetness a bit, and it gives the cake a really nice creamy texture. The confit apples have an almost jerky texture that I find goes really…
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