KITCHEN CRUSHES

Food editor Jennifer Bartoli shares the Canadian culinary picks she’s coveting this month.

Canadian culinary finds our Test Kitchen is loving

1. S’il vous plate

I use these pretty porcelain tasting plates, from Montreal studio Atelier Make, to serve finishing salts and dipping sauces. Tasting plates, $12 each, ateliermake.com.

2. Cake queen

I first discovered Vancouver-based cake designer Tessa Huff’s work through her Instagram account, @stylesweetca. Huff’s stunning new cookbook, Layered, provides easy-to-follow tips and tricks to make the most gorgeous layer cakes. Layered: Baking, Building, and Styling Spectacular Cakes (Stewart, Tabori & Chang) by Tessa Huff, $36, indigo.ca.

3. This is my jam!

Warm brioche with butter and jam has my heart on any given Sunday morning, but this banana, bourbon and vanilla bean preserve takes the cake. Banana, Bourbon & Vanilla Bean Jam, $12, kittenandthebear.com.

4. Meat of the month

A subscription to Carnivore Club sends a selection of cured meat right to your door every month. These carefully curated boxes feature locally sourced products from charcuterie makers across Canada (and, sometimes, beyond!). Carnivore Club, $50 per month, carnivoreclub.co.

5. Crème de la crème

I can’t get enough of Sorel-tracy, Que., dairy producer Laiterie Chalifoux’s crème fraîche. I love to stir a couple of spoonfuls into a pan with cooked chicken, fresh thyme, Dijon mustard and a squeeze of lemon juice. Riviera Petit Pot Crème Fraîche, $4 per pack of two, laiteriechalifoux.com.

6. Flavour enhancer

My favourite way to use this umami-rich spiced Japanese seasoning mix from President’s Choice is sprinkled over rice with sliced avocado and a fried egg. PC Black Label Shichimi Togarashi 7-Spice Blend, $5.50, presidentschoice.ca.

A savoury blend of hot pepper flakes, black and white sesame seeds, poppy seeds, orange zest, wasabi and nori!

a richer version of sour cream!

This book boasts unique cake flavour combos, such as Riesling and rhubarb.

Reuse the emptied glass jars to serve individually portioned desserts.