DESSERTS

Alfajores

Alfajores

Creamy, confectionery dulce de leche is sandwiched between buttery cake-like cookies in this sweet traditional South American treat. Ingredients 2/3 cup cornstarch 3/4 cup flour, plus more 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup butter, room temp 1/3 cup granulated sugar 2 large egg yolks 1 Tbsp Pisco 1/2 […]

Cafe-Livere-004

Amaretto Cheesecake with Fresh Fruit

Chefs Karen Penner and Melissa Pearn, Cafe au Livre Ingredients Crust 2 cups graham cracker crumbs 1/2 cup butter, melted 1/2 cup ground toasted almonds Filling 35 oz cream cheese, softened 1 1/4 cups granulated sugar 2 Tbsp all-purpose flour 7 large eggs 3 Tbsp amaretto liqueur 2 tsp vanilla Topping 1/2 cup apricot jam, […]

amaretto-peach-sorbet

Amaretto-peach Sorbet

Chef Dave Bergmann, Bergmann’s On Lombard Although used here as a palate cleanser, Chef Dave believes sorbets are really meant for dessert. To cleanse the palate between courses he suggests a little bit of carbonated water. Ingredients 4 oz can peaches in syrup 1/4 cup amaretto 1 tsp fresh lemon juice 1/4 cup soda water […]

Honey Chocolate Granola Triangles

Apple Cinnamon Buns

The flavours of sugar and spice form the core of these fluffy buns, but including fresh Manitoba apples adds a sweet twist. These are the perfect wake-up treats on a chilly autumn morning. Ingredients Dough 5 1/2 cups all-purpose flour 1/2 cup of sugar 2 envelopes rapid rise yeast 3 large eggs 1 tsp salt […]

Apple Tarte Tatin

Chef Michael Neil, Pineridge Hollow Served warm right out of the oven, this rustic apple treat evokes memories of Grandma’s bustling country kitchen. Jan recommends using apples with contrasting flavours like luke, crab, goodland and September ruby. Ingredients Filling 4 large Manitoba apples, halved 1 cup sugar 1 cup butter 1 tsp cinnamon Sweet Dough […]

Arnaldos Molotov by Chef/owner Arnaldo Carreira of Orlando's Seafood Grill

Arnaldo’s Molotov

Chef/owner Arnaldo Carreira, Orlando’s Seafood Grill A light dessert is the perfect end to a hefty meal. Also known as a floating island, this fluffy meringue topped with chocolate balsamic vinegar balances sweet with tang. Ingredients Molotov 1 cup sugar 12 egg whites 1 tsp butter 3 tsp caramel sauce 15 oz chocolate frozen yogurt […]

Asparagus Vanilla Crème Brûlée by Chef Lau Young of Provence Bistro

Asparagus Vanilla Crème Brûlée

Chef Lau Young, Provence Bistro Chef Lau has paired this classic French dessert with an unusual partner: asparagus. The sweetness of the vegetable plays nicely with the rich sweet cream flavour. Chef Lau says you could also substitute carrot. Ingredients Asparagus 1 lb green or white asparagus, ends trimmed off and cut into 1/2-inch pieces […]

B52 Cheesecake by Owner Beth Grubert of Baked Expectations

B52 Cheesecake

Owner Beth Grubert,  Baked Expectations With its pretty ombré layers of bitter coffee, smooth Irish cream and zesty orange, this rich cheesecake blends the indulgent flavours of our favourite after-dinner drinks. Ingredients Crust 1 1/2 cups crushed chocolate wafers or graham crackers 2 Tbsp butter or margarine, melted Filling 1 cup granulated sugar 3 8 […]

Baba au Rhum by Chef/Owner Jérôme Boulanger of Le Croissant

Baba au Rhum

Chef/Owner Jérôme Boulanger, Le Croissant This is a potent pastry! Adjust the amount of rum according to your taste. The immediate punch of rum permeates the whole cake. Ingredients Babas 5 cups flour 5 eggs 1 Tbsp salt 5 tsp sugar 5 tsp yeast 1/3 cup plus 5 tsp milk (for the yeast) 1/3 cup […]

lastcoursemain

Baked Apples

Pie Play Baked Apples Dessert time is set into motion with this tasty take on tic-tac-toe INGREDIENTS 6 small apples (we used Manitoba grown September Ruby) 2 cups apple pie filling 1 cup flour 1 pie crust 1 egg yolk, beaten Pie Crust INGREDIENTS 1 1/4 cups all-purpose flour 1 Tbsp sugar 1/4 tsp salt […]

Banana Caramel Charlotte by Ignazio Scaletta of Goodies Bake Shop

Banana Caramel Charlotte

Ignazio Scaletta, Goodies Bake Shop This light, spongy cake has sweet caramel overtones and a smooth layer of strawberry. For those seeking new gluten-free recipes, this one is a keeper! Ingredients Cake 12 egg yolks 2 1/2 cups white chocolate chips 1/2 cup warm water 12 egg whites 1 cup granulated sugar Caramel Sauce 1/2 […]

Banana Goat Cheese Cake with Pistachio Crust and Poached Plum Compote by Chef Ben Kramer of Lux Solé

Banana Goat Cheese Cake with Pistachio Crust and Poached Plum Compote

Chef Ben Kramer, Lux Solé The goat cheese and plum textures give a velvety mouthfeel. Bittersweet notes from the plums follow, subsiding to a subtle banana flavour. Local dairy Bothwell Cheese supplies Chef Ben with a soft goat cheese that is subtler in taste than the firmer variety. Ingredients ­Crust 1 cup pistachios, toasted and […]

Apple-Rings

Batter Fried Apple Rings

A luscious, savoury slice of creamy potatoes and aromatic herbs. Ingredients 1 cup flour 1 1/2 tsp. baking powder 2 tbsp. sugar 1/2 tsp. salt 3/4 cup milk 1 egg 4 large apples sugar and cinnamon, mixed Garnish caramel sauce Method 1. Sift dry ingredients. 2. Add milk and egg, beating well. 3. Peel and […]

Bavarian Cream by Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre

Bavarian Cream

Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre This creamy dessert’s gelatinous texture is similar to a firm custard and can be sliced to serve. Alternatively, decorative moulds can be used to create unique presentations. Note: The dessert needs to be refrigerated overnight to set. The heady Frangelico rises across the […]

Bee Sting Cake by Baker/owner Andreas Ingenfeld of The Crusty Bun

Bee Sting Cake

Baker/owner Andreas Ingenfeld, The Crusty Bun This traditional German dessert is a study in textural nuance and subtle sweetness. Ingredients Cake Dough 2 1/2 cups all purpose flour 4 Tbsp butter 4 Tbsp granulated sugar 1 1/2 Tbsp fresh yeast 1 egg 1/2 tsp salt 1 cup warm milk Topping 6 Tbsp honey 6 Tbsp […]

beetcheesecake

Beet Cheesecake

tart art Beet Cheesecake Mashed beets give this no-bake treat its pink blush. Pretty edible begonias perk up the presentation. INGREDIENTS Oatmeal crust 1 cup quick oats 1/3 cup flour 1/3 cup dark brown sugar 1/3 cup cold butter 1/2 tsp salt Filling 1 pkg cream cheese 1 beet, boiled and mashed 1/3 cup sugar […]

bigne

Bigné

Chef Danilo Pamintuan, Piazza de Nardi This stunning Italian dessert is similar to a cream puff, and packed with flavour. Ingredients Choux Paste 2 cups water, 1 cup melted butter – boil 1 1/2 cups flour pinch of salt 1 Tbs sugar 24 eggs Vanilla Mousse 1 L whipping cream 10 egg yolks 2 eggs […]

Birch

Birch bars

Birch Syrup Pecan Pie Bars Sweet and fruity birch syrup gives this buttery treat a Manitoba spin INGREDIENTS 2 cups all-purpose flour 1¼ cup light brown sugar, divided 1 tsp sea salt 1 cup cold salted butter, divided 1 cup light corn syrup ¼ cup birch syrup (The Canadian Birch Company) 2 large eggs 1 […]

Blueberry and Chèvre Crêpes by Chef Rachid El Kafi of Rembrandt's Bistro

Blueberry and Chèvre Crêpes

Chef Rachid El Kafi, Rembrandt’s Bist Crêpes are equally elegant when served for brunch or dessert. Plump local berries and creamy Cassis (black currant) liquor make for a luscious sauce, especially when accompanied with goat cheese. Ingredients 3 eggs 1 1/2 cups flour 2 Tbsp vegetable oil 1/8 tsp salt 1 1/2 cups skim milk […]

Blueberry and Chevre Semifreddo by Erin Bend

Blueberry and Chèvre Semifreddo

by Erin Bend Manitoba sun-sweetened blueberries and tangy goat cheese come together in this simply cool treat. Pick up a pack of pretty vanilla cookies at De Luca’s Specialty Foods to complete this handheld backyard dessert. Ingredients 4 cups fresh Manitoba blueberries 1 Tbsp freshly squeezed lime juice 3/4 cup sugar 1 Tbsp lime zest […]