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Off the Menu: Madeleines with Carrot Caramel

This year we celebrated Canada Food Day with a segment on Global TV, and featured dishes from local restaurants’ Alberta On The Plate menus that showcase local farmers.

One of the dishes was from Laetitia Chrapchynski, chef at Donna Mac, who included both Highwood Crossing's organic wholewheat flour and their rolled oats in her Alberta on the Plate Dessert, inspired by the Bouchon cookbook as well as by Montreal pastry chef Patrice Demers' book.

These delicious madeleines with carrot caramel gripped the imagination of many local food lovers, and we’re very grateful to Donna Mac and Chef Chrapchynski for sharing her recipe.

If there's a dish in a restaurant in Alberta that you'd love to make at home, let us know, and we'll do our very best to track down the recipe for you!


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