DESSERTS

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 […]

Blueberry Bread Pudding with Crème Anglaise and Bourbon Caramel Sauce

Chef Fraser MacLeod, 529 Wellington This classic recipe yields a sweet, dense dessert. Change it up by subbing chocolate chips for blueberries. Ingredients Bourbon Caramel Sauce 1/4 cup unsalted butter 1/2 cup white sugar 2 Tbsp whipping cream 1 Tbsp of bourbon A pinch of salt Créme Anglaise 1 vanilla bean 1 cup whipping cream […]

Blueberry Perogies

Blueberry Perogies

Perogies are an Eastern European staple that has become common in almost every Winnipeg household, regardless of ethnicity. A common local ingredient, blueberries, makes a sweet dessert version that’s perfect for any celebration. Ingredients Dough 2 1/2 cups flour 1/2 tsp salt 1/2 cup water 1 Tbsp canola oil 1 egg Filling 3 cups blueberries, […]

Bolo Rei

Hail to the King Chef Ronald Jimenez Lisbon Bakery This purveyor of Portuguese breads and cakes keeps tradition close to the heart of his homeland. Ronald now helms longstanding Lisbon Bakery, and proudly distributes to restaurants citywide from his panaderia. Bolo Rei This traditional Portuguese sweet bread is a Christmas favourite in Winnipeg, Portugal and […]

Brandy Snap Baskets with Mango and Pistachio Sorbet by Chef Joe Dokuchie of Tavern In The Park

Brandy Snap Baskets with Mango and Pistachio Sorbet

Joe Dokuchie, Tavern In The Park Tavern orders sorbet from Winnipeg’s own Goodies Bakery to use in this cool summer dessert. The recipe makes enough for at least 20 people, perfect for a large summer gathering. Feel free to cut down the recipe further for a smaller dinner party. Ingredients Brandy snap baskets 2 1/4 […]

Bratapfel (Baked Apple) by Chef Kurt Wagner, Gasthaus Gutenberger

Bratapfel (Baked Apple)

Chef Kurt Wagner, Gasthaus Gutenberger While you can make this recipe with home-made puff pastry, Wagner says the frozen variety works just as well. While the same goes for the vanilla sauce, which can be bought at any supermarket, Wagner has included his own recipe here. Ingredients Pastry 1 pkg frozen puff pastry, enough for […]

British Columbia Blackberry Apple & Ginger Trio by Chef Nick Beaumont, High Tea Bakery

British Columbia: Blackberry, Apple & Ginger Trio

Chef Nick Beaumont, The Fairmont Ingredients Sunshine Coast Blackberry and Lemon Curd 3 eggs 1 egg yolk 1 cup sugar 7 Tbsp butter 2 lemons, zest and juice 1/4 cup blackberries Profiteroles 1/2 cup milk 1/2 cup water 1/2 cup butter pinch salt pinch sugar 2/3 cup all-purpose flour 4 eggs Okanagan Apple Spice Cake […]

Brownies - Cake-ology Winnipeg

Brownies

Pam Kirkpatrick Cake-ology A smooth, rich brownie base with a spread of buttery chocolate icing creates chewy temptation with double the cocoa power. Ingredients Brownies 3/4 cup butter 1 ½ cups sugar 3 eggs 3/4 cup flour 3/4 cup cocoa, sifted 1/2 tsp baking soda 1/4 tsp salt Buttercream Icing 1 cup butter 4 cups […]

Buttercream Cake by Chef Anna Paganelli of De Luca's Cooking School

Buttercream Cake

Chef Anna Paganelli,  De Luca’s Cooking School Snowy and elegant, this cover-gracing cake delivers decadence sans baking. Ingredients 300 g savoiardi biscuits (ladyfingers) 5 eggs 8 Tbsp sugar 1 cup unsalted butter 2-3 Tbsp Cognac or brandy 6 Tbsp rum 6 Tbsp sweet Marsala wine 12 Tbsp water 1/2 cup espresso coffee 2 cups sliced […]

Butterfly Cookies

Butterfly cookies Dessert Sinsations & Design Barbara O’Hara These cookies make great place markers or a whimsical take-home treat for guests. Leave time to decorate cookies, as each takes about 30 minutes. You will need the following special tools: concentrated paste colour, royal icing (the recipe is included here, but O’Hara insists that Wilton Meringue […]

Chocolate Cakettes

Cakettes

Pam Kirkpatrick Cake-ology A chocolate shell and smooth cake interior create a bite-sized piece of heaven. 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 boiling […]

Cantaloupe Sorbet by Chef Heiko Duehrsen of The Gates on Roblin

Cantaloupe Sorbet

Chef Heiko Duehrsen, The Gates on Roblin This light and refreshing sorbet works as a sweet treat at the end of a meal, or can be served in between courses as a palate cleanser. Ingredients 1 large cantaloupe, skinned, seeded and chopped juice of 1 lemon 1/2 cup sugar 1 egg white (optional) 1/4 cup […]

Caramel crepes by Chef Michael Day of Hermanos

Caramel Crêpes

Chef Michael Day, Hermanos Creamy and decadent dulce de leche crêpes are a snap to prepare and make a perfect denouement to any dinner. INGREDIENTS Dulce de Leche 1 250 mL can condensed milk Crêpes 1 1/2 cups all purpose flour pinch of salt 6 eggs 1 1/2 cups milk 1 Tbsp cup dark rum […]

Caramelized White Chocolate Mousse by Jane's Restaurant

Caramelized White Chocolate Mousse

Jane’s Restaurant Wow your holiday guests with this intricate dessert that doubles as art. Ingredients Caramelized White Chocolate 8 cups white chocolate 1 cup cocoa butter, melted White Chocolate Mousse 1 cup of eggs 1/4 cup sugar 1 1/2 cups caramelized white chocolate 1 3/4 cups whipping cream 2 gelatin sheets Raspberry Pectin Sauce 1/2 […]

Carrot and Parsnip Cake with Beet-Mango Sorbet by Chef/owner Michael Schafer of Sydney's

Carrot and Parsnip Cake with Beet-Mango Sorbet

Chef/owner Michael Schafer, Sydney’s To make his beet and cream cheese flowers, Chef Michael uses a 1/2-inch piping tip. Ingredients Cake 1 Tbsp butter, to grease pans 1/2 cup flour 1/4 tsp salt, divided 1 1/2 Tbsp ground cinnamon 3/4 cup granulated sugar 1/2 tsp baking soda 1/2 tsp baking powder 4 eggs 1/3 cup […]

Carrot Cake by co-owner Tabitha Langel of Tall Grass Prairie Bakery

Carrot Cake

Co-owner Tabitha Langel, Tall Grass Prairie Bakery This recipe is slightly retro with its use of crushed pineapples, but the result is a thick, moist cake made even better with a rich, but subtle cream cheese frosting. Ingredients Carrot cake 1 3/4 cups brown sugar 1 1/2 cup organic sunflower or safflower oil 3 eggs […]

Carrot Cake Ice Cream

Carrots grow in abundance in Manitoba and carrot cake is always a crowd pleaser. Try this twist on the classic for a cool summer treat. Ingredients Candied Carrots 2/3 cups sugar 2 Tbsp corn syrup 2 cups water Spiced Pecans 1 cup pecan halves 1 Tbsp butter, melted 1 tsp ground cinnamon 1/4 tsp ground […]

Carrot Cake with Maple Cream Cheese Icing by Chef Gord Harris of Prairie Ink Restaurant and Bakery

Carrot Cake with Maple Cream Cheese Icing

Chef Gord Harris, Prairie Ink Restaurant and Bakery Adding maple to classic carrot cake cream cheese icing gives this towering dessert an extra dose of sweetness.  Ingredients Carrot Cake 5 large eggs 1 cup canola oil 1 cup buttermilk 2 2/3 cups white sugar 2 2/3 cups flour 1 Tbsp baking soda 1 Tbsp cinnamon […]