Meet Dario Bivona

Meet Dario Bivona, the dessert champion of Le Meilleur Pâtissier du Québec 2023. From Puglia, Italy, Dario has travelled far to get where he is now, literally and figuratively. Baking isn’t just a passion, it’s a work of art that takes time and patience. Although it wasn’t a career he had originally envisioned, here he is now, releasing his first recipe book titled "Les Desserts de Dario" (Dario’s Desserts). Not only is he a dessert genius, but he's also the kind of guy who'll make you smile with his charming personality and contagious laugh. Get ready for the sweetest adventure as we spill the beans on Dario's ultimate fall and winter dessert!

Why Apple Crumble Rules the Cozy Season 

As the leaves change colours and the air gets crisper, it's time to embrace fall with a dessert that's as warm as a cozy blanket. Dario's Apple Crumble is like a hug in a bowl – those juicy, spiced apples embraced by the crunchy, buttery topping are a match made in dessert heaven. It's the kind of dessert that makes you want to snuggle up by the fireplace with a cup of hot cocoa or share sweet moments with loved ones during the holidays. The smell of those apples and spices baking in your kitchen? Pure autumn and winter magic! 

Dario's Tips & Tricks for an Epic Apple Crumble

1.  Pear-fect Twist: To get the perfect mix of crunch and sweetness, toss in a couple of pears with the apples! It's a nice little surprise that trust us, everyone will love.
2. Porto Wine Magic: Dario's got a trick up his sleeve – marinate those apples in Porto wine. It's the ultimate flavour bomb. 
3. Ginger Zing: Trust Dario, a pinch of ginger is the secret ingredient that elevates the flavours. It adds a spicy kick that'll enhance the recipe that much more.
4. Cinnamon All the Way: Cinnamon is the real star here. It's the quintessential autumn spice.
5. Sauce It Up: For the grown-ups, drizzle the leftover Porto wine mixture on top or drink it as a side shooter with your dessert.
6. Ice Cream Heaven: Take things up a notch with a huge scoop of creamy vanilla ice cream on top for the perfect finishing touch.

Apple Crumble Recipe

INGREDIENTS

• Butter and brown sugar for the baking dish
• 500 g (5 cups) apples, peeled and diced
• 200 g (1 cup) pears, peeled and diced
• Juice of 1/2 lemon
• Grated zest of 1 lemon
• 80 ml (1/3 cup) port wine
• 75 g (1/2 cup) unbleached all-purpose flour
• 135 g (1 1/2 cups) rolled oats
• 115 g (1/2 cup) brown sugar
• 115 g (1/2 cup) unsalted butter, softened
• 3 g (1 tsp.) cinnamon
• 3 g (1 tsp.) ginger
• Pinch salt

PREPARATION

• Preheat oven to 180°C (350°F). Butter a 23 cm (9 inch) glass baking dish and sprinkle with brown sugar.
• In a bowl, combine apples and pears. Add lemon juice, lemon zest and port. Let macerate for 15 minutes.
• In another bowl, combine flour, rolled oats, brown sugar, butter, cinnamon, ginger and salt. Mix with your hands to form a crumble. Set aside to cool.
• Using a sieve, drain the apples and pears, taking care to retain the macerating liquid. Place the fruit in the mould and cover with the crumble.
• Bake for 40 minutes. Five minutes before removing from the oven, drizzle the crumble with the liquid from the fruit maceration. Let cool and serve.
  

The Coziest Bread for Fall & Winter!

Cinnamon raisin bread is the dynamic duo of coziness, making them the ultimate ingredients to pair for fall and winter! The sweet pop of raisins joins forces with the warm hug of cinnamon, creating an oh-so-delicious flavour party. Picture this: fluffy, snuggly bread that, when toasted and buttered, becomes your favourite recipe to bring warmth in your day. It's the kind of treat that turns chilly days into a warm and cozy adventure, perfect for creating heartwarming memories during the sweetest seasons of the year! 

Dario's Tips & Tricks for a Delicious Cinnamon Raisin Bread 

1. Infuse Cozyness: Ensure your cinnamon raisin bread brings you a warm feeling by ensuring a generous sprinkle of cinnamon, delivering the perfect toasty warmth we all crave during the snug season. 
2. Prioritize Softness:  By softening raisins in warm water before incorporating them into the dough; this guarantees a moist, not dry, texture in every delightful bite. 
3. Find The Sweet Spot For Yeast: Lukewarm is the key. Just enough warmth without going overboard ensures the ideal environment for your dough to rise.
4. Achieve Baking Harmony: Thoroughly mix your ingredients in your kitchenaid, ensuring everything blends seamlessly for a consistent and delicious outcome. 
5. Patience Pays Off: Allow your bread the time it needs to rise properly. This step is non-negotiable for achieving the desired texture and thickness. 
6. Create A Warm Haven: By preheating your Le Creuset, this ensures a uniformly heated chamber, promoting even cooking throughout for the perfect crunchy outisde.
7. Uncover The Magic: Remove the cover after a few minutes to let the top crust crisp up a bit, while keeping the inside tender for the ultimate cinnamon raisin bread perfection. 

Cinnamon Raisin Bread Recipe

Ingredients

• 525 g (3 1/2 cups) all purpose flour (bleached or unbleached to taste)
• 1/2 tsp. instant yeast
• 1 1/2 tsp.salt
• 1/2 tsp. cinnamon
• 1/2 cup raisins
• 60 ml (1/4 cup) white rum (or water if you don't want to add alcohol) 
• 370 ml (1 1/2 cups) water 
• Wheat semolina

Preparation 

• Pour the flour, baking powder, salt and cinnamon into the bowl of your stand mixer fitted with the hook attachment, and mix well. Form a well in the center and set aside.
• Place the raisins in a glass bowl and cover with some of the water from the recipe. Microwave for 45 seconds. Add remaining water and rum.
• Pour into flour well. Turn mixer on until flour is fully moistened. If necessary, finish mixing by hand to incorporate all the flour without over-mixing. Cover and let stand 10 hours or overnight at room temperature.
• Place a handful of wheat semolina in a large, clean bowl. After resting for 10 hours, deflate the dough by folding it over 6-7 times. Place the dough in the bowl with the semolina and coat well. Cover and leave to rise for 1 hour.
• Meanwhile, turn the oven on to 450'F (225°C), place the rack in the middle and place a cast-iron Le Creuset-style casserole dish (capacity 3-4 liters) with its lid.
• Remove the casserole from the oven and remove the lid. Transfer the dough to a sheet of parchment paper and place in the casserole. Cover and cook for 30 minutes. Remove the lid and cook for a further 30 minutes.
• Remove the casserole with the bread from the oven and place on a platter. Let cool, then move the bread to a wire rack.

Happy baking, friends!