DESSERTS

Peanut Brittle

Peanut Brittle

Master Chocolatier, Fred Morden Mordens’ of Winnipeg This original salty and sweet candy adds a layer of nostalgia to the Christmas candy plate. Ingredients ½ cup butter, divided 2 cups granulated sugar 1 cup light corn syrup 2 cups raw Spanish peanuts 1 cup water 1 tsp salt 1 Tbsp baking soda Method 1.  Use […]

Peanut Butter Banana Cake by Chef Darryl Riddle of Le Garage Café

Peanut Butter Banana Cake

Chef Darryl Riddle, Le Garage Café The classic peanut butter and banana sandwich combo is taken to grand heights in this monstrous cake. Each slab is rich with flavour and further complemented with heavenly chocolate ganache topping. Ingredients Cake 2 3/4 cup flour pinch of salt 1 Tbsp baking soda 1/2 cup unsalted butter at […]

Pear Amaretti Strudel by Ignazio Scaletta of Goodies Bake Shop

Pear Amaretti Strudel

  Ignazio Scaletta, Goodies Bake Shop The mild sweetness of this striking dessert comes from the natural sugars of baked pears and raisins. Ingredients 4 firm pears, medium size 1/4 cup raisins 1/2 cup brown sugar 1/4 cup sour cream 1/2 cup coarsely ground amaretti cookies 1/2 cup white chocolate chips 1 package of phyllo […]

Pecan Brittle

Pecan Brittle

B.Y.O.B. (bash your own brittle) Ingredients 1 Tbsp corn syrup 1 Tbsp butter 1/3 cup white sugar 1 cup pecans Garnish: rosemary, salt Method 1. Melt corn syrup, butter, sugar in medium sauce pan over medium-high heat. 2. Add pecans and continue to cook while stirring, until a rich caramel colour. 3. Stir in rosemary […]

Peppermint Macaroons by David Corby and Kristin Fillingham of Something Sweet

Peppermint Macaroons

David Corby and Kristin Fillingham, Something Sweet These minty cookies are a fresh and festive take on the classic French macaroon. The meringue-like cookies provide a brief crunch, then melt in your mouth so the velvety buttercream filling smooths the palate.  Ingredients Cookies 1 3/4 cups ground almonds 3 egg whites 1/4 tsp salt 1/4 […]

Personal Banana Cream Pies by Owner Tomas Sohlberg of Stella's Bakery Cafe

Personal Banana Cream Pies

Owner Tomas Sohlberg, Stella’s Bakery Cafe Assembling these creamy pies is almost as much fun as eating them! Ingredients Crust 2 1/2 cups flour 2 tsp sugar 1/2 tsp salt 1 1/2 sticks unsalted butter, cold and cubed 5 Tbsp shortening 1 small glass ice water Custard 1/2 cup plus 1 Tbsp corn starch 3 […]

Pina Colada Buns by Baker/owner Jonathan McPhail of Jonnies Sticky Buns

Piña Colada Buns

Baker/owner Jonathan McPhail, Jonnies Sticky Buns Another taste-of-a-place, Friday’s piña colada number heralds the weekend with its laid-back, tropical sensibility. Relish juicy pineapple morsels fused between caramelized coconut layers. Ingredients Buns 8 cups all purpose flour 1 tsp salt 2 Tbsp fresh yeast 1 1/2-2 cups coconut milk Filling and Glaze 1 cup butter, at […]

Pineapple and White Chocolate Mousse Parfaits

Pineapple and White Chocolate Mousse Parfaits

Warm, spicy bites of syrupy pineapple are complemented by silky white chocolate mousse sporting enchanting and edible pineapple flower garnishes. Ingredients Garnish 1 pineapple, peeled and sliced horizontally into thin discs Pineapple 1 cup water 3/4 cup brown sugar 1 Tbsp ginger root, sliced thick 1 pineapple, peeled, cored and diced 1/4 cup dark rum […]

Pink Grapefruit Meringue Tarts

Pink Grapefruit Meringue Tarts

An abundance of citrus fruits in the market at this time of year brings the taste of sunshine to our winter climate. This tart substitutes fresh-squeezed grapefruit juice for lemon, creating a tart custard complemented by sweet and airy meringue. Meringue on tart pictured was photographed prior to baking. Use your favourite pastry recipe or […]

Piped Rosette Cake

Pam Kirkpatrick Cake-ology Silky swirls of luscious buttercream wrap this moist, soft cake in a luxurious blanket. Ingredients Chocolate Cake 1 cup cocoa 1 cup brown sugar 1 cup sugar 2 cups flour 1 tsp salt 1 tsp baking powder 1 tsp baking soda 1 cup milk 1/2 cup eggs 1/2 cup oil 1 cup […]

Pistachio-crusted Lime Ricotta Tart with Lime Curd by Chef Todd Bjornson of Bombolini

Pistachio-crusted Lime Ricotta Tart with Lime Curd

Chef Todd Bjornson, Bombolini Rich ricotta marries well with tart and tangy lime curd. Ingredients Pastry 2 sticks unsalted butter, softened 1/4 cup sugar pinch of salt 1 tsp pure vanilla extract 1 large egg yolk 1 1/3 cups all-purpose flour 1/2 cup unsalted pistachios, finely ground Ricotta Filling 475 grams ricotta 1/2 cup icing […]

Poached Pear with Gianduja Sabayon, Hazelnut Praline and Langues de Chat by Pastry Chef Richard Warren of The Fort Garry Hotel

Poached Pear with Gianduja Sabayon, Hazelnut Praline and Langues de Chat

Pastry Chef Richard Warren, The Fort Garry Hotel With fruit, nuts, chocolate and vanilla, this multi-dimensional dessert delivers multi-layered flavours and textures on one plate. Milk chocolate can be substituted for hard-to-find gianduja chocolate. Ingredients Gianduja Sabayon 2 cups heavy cream 6 oz gianduja chocolate 6 oz milk chocolate 2 eggs plus 6 egg yolks […]

Prairie Baklava with Manitoba Honey by Chef Talia Syrie of The Tallest Poppy

Prairie Baklava with Manitoba Honey

Chef Talia Syrie,  The Tallest Poppy This traditional Greek pastry gets a Syrie-family makeover with roasted pumpkin seeds. Ingredients Pastry 1 lb package frozen phyllo 1 cup unsalted butter, melted 1 cup brown sugar mixed with 1 1/2 Tbsp ground cinnamon 2 1/2 cups unsalted roasted pumpkin seeds, lightly chopped Syrup 1/2 cup water 1/2 […]

Prairie berry pot de crème by Chef Ray Miller of York The Hotel

Prairie Berry Pot de Crème

Chef Ray Miller, York The Hotel The first note is rich and creamy, followed by a fresh berry burst. Delicate wisps of vanilla rise for an elegant finish. Ingredients 1 ½ cups 35% whipping cream ¼ cup 2% milk 10 egg yolks 2 Tbsp + 1 ½ tsp berry sugar scrapings from 1 whole vanilla […]

puffed wild rice square

Puffed wild rice square

Ingredients Puffed wild rice 1 1/3 cups wild rice 2 Tbsp olive oil Squares 3 cups plain mini-marshmallows ¼ cup butter, plus more for greasing pan ¼ cup good quality dark chocolate, melted Method Puffed wild rice Line a baking sheet with paper towel. Heat a sauté pan over med-high heat. Add 1 Tbsp oil. […]

Pumpkin and Date Pudding

Pumpkin and Date Pudding With Bundaberg Rum Poached Pears

Chef Andy Arjoon,  Billabong Bar & Bistro Popular pumpkin and dense dates are happily married in this rich pudding topped with sweet ‘n’ sassy rum sauce. Ingredients Pudding butter to cover sugar to cover 1 cup flour 2 tsp baking power pinch salt 1/2 cup brown sugar 2 Tbsp honey 1/2 cup honey 1/2 cup […]

Pumpkin Pistachio Tarts

Pumpkin Pistachio Tarts

Fall’s favourite pie filling finds a new home in chewy and sweet pistachio phyllo cups. Ingredients Tart Shells 1/4 cup butter 1/4 cup honey 1/2 cup brown sugar 1 Tbsp cinnamon 1/2 cup shelled, toasted, and crushed pistachios 6 sheets phyllo pastry, stacked on top of each other Pumpkin Filling 1 796 ml can of […]

Pumpkin Porridge

Pumpkin Porridge

This versatile Eastern European dish easily feeds many and is customary at autumn feasts. In Russia, ‘to cook kasha’ figuratively means to build strong, trusting relationships. Infused with sweet, robust pumpkin, this cereal welcomes additions of cinnamon and maple syrup for a dessert or stick-to-your-ribs breakfast. Or, add fresh herbs for a savoury, seasonal accompaniment […]

Queen of Hearts Tarts by Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks

Queen of Hearts Tarts

Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks Ingredients Crust 2 1/4 cups flour 9 oz butter 1/3 cup 1/2 tsp sugar 1/2 Tbsp vinegar Pastry cream 2 1/2 cups sugar, divided 1 cup cornstarch 11 egg yolks 1 L homogenized milk 1/2 L heavy cream Topping 3/4 cup melted white chocolate 85 fresh […]

Chef/owner Ana Godinho Esteves of Viena Do Castelo

Rabixas

Chef/owner Ana Godinho Esteves, Viena Do Castelo These delicate, buttery cookies are called rabixa for their shape, as in Portuguese it means scribble. The traditional cookies take on a light texture and warm, sweet taste from corn flour. Source Portuguese corn flour from Viena Do Castelo. Ingredients 1 cup butter 1 cup sugar 2 eggs […]