DESSERTS

Cattail fritters with FortWhyte Farms honey and vanilla ice cream

Chef Peter Karamchand,  Buffalo Stone Café Picked at the beginning of the season, tender cattail stalks are delicately flavoured. These sweet, doughnut-like poppers are truly addictive. Ingredients 1 cup cattails, diced 1 1/2 cups flour 1 tsp baking powder 3/4 cup sour cream 1/2 cup milk 2 eggs 1 tsp cinnamon 3 Tbsp honey pinch […]

Chai Cheesecake

Chef Ron Schellenberg, FUDE Chef Ron is tight-lipped about his top secret chai mix recipe. Included is our alternative.  Ingredients Ciao! chai mix 1/2 Tbsp cardamom 1/2 Tbsp cracked black pepper 1/2 tsp each cinnamon, cloves, ginger, star anise *Mix together well. Crust 1/2 cup butter, melted 1/3 cup flour 2 cups Oreo cookie crumbs […]

champagne egg brandy sabayon by Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre

Champagne-Egg Brandy Sabayon

Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre Egg brandy, a creamy and custardy liqueur, can be purchased at MLCC stores under the label Warninks Advocaat. You may also substitute apricot brandy or Frangelico for egg brandy. The heavenly light mousse sings of strawberry freshness and finishes with a lingering taste […]

Cheese Blintz by Chef/co-owner Ami Hassan, Falafel Place

Cheese Blintzes

Chef/co-owner Ami Hassan, Falafel Place Versions of this eastern European delicacy exist in many cultures. In Canada, Jewish immigrants have popularized the blintz. Serve sour cream and strawberries with this rich treat. Ingredients Shells 4 medium eggs 1 cup homogenized milk 1/8 tsp salt 1 cup flour 1 Tbsp butter Cheese Filling 1 lb dry […]

Cheesepuff Crepe

Owners Phil Salazar and Candy Lam Kawaii Crepe White Chocolate Cheesecake Crepe This sweet-tart filling gets nutty crunch from a deconstructed macaroon garnish. INGREDIENTS Crepe 1 cup flour 2/3 cup cold milk 2/3 cup cold water 3 large eggs 1/4 tsp salt 3 Tbsp melted butter METHOD 1. Blend or whisk together all ingredients until […]

Cherry Cheesecake by Chef Stéphane Wild of Bistro Chez Sophie

Cherry Cheesecake

Chef Stéphane Wild,  Bistro Chez Sophie While this fluffy, soufflé-like dessert may be called a cheesecake, it doesn’t actually contain any cheese. Still, it’s every bit as decadent as its namesake.  Ingredients 2 pkgs of Dr. Oetker vanilla pudding mix 1 cup sugar 5 eggs 2 cups sour cream 3 cups 35% cream 1 jar […]

Cherry nut jewel bars by Head Baker Karen Penner of The Market 520

Cherry Nut Jewel Bars

Head Baker Karen Penner, The Market 520 This colourful Market 520 favourite can be made well ahead, since it freezes well. The buttery crust provides a smooth base for the rich chocolate and nuts with bursts of sweet, juicy cherry. Ingredients Crust 1 1/4 cups flour 1/3 cup brown sugar, firmly packed 3/4 butter, softened […]

Chocolate “Cheesecake”

Chef Dana Gresswell, Mondragon Bookstore and Coffeehouse This mock cheesecake is so creamy and rich, you’ll have a hard time believing no dairy is involved. Tofutti Better than Cream Cheese and Earth Balance margarine are sold at Organza Market. Ingredients Crust 3/4 cup brown sugar 1/3 cup melted Earth Balance margarine 1 1/2 cups oats […]

Chocolate Banana Walnut Cake by Chef Peter Long of Maxime’s

Chocolate Banana Walnut Cake

Chef Peter Long, Maxime’s Chocolate and caramelized bananas play off the warm, burnt caramel notes of dark rum prevalent in this fluffy cake. Ingredients Cake 1 cup sugar 1 stick softened butter 3 large eggs 3 large bananas 2 1/4 cups flour 1 tsp baking soda 1/2 cup milk 1/2 cup sour cream 1/2 cup […]

Chocolate Bombe Pâté by Chef Michael Schafer of Sydney's At The Forks

Chocolate Bombe Pâté

Chef Michael Schafer, Sydney’s At The Forks Chef Michael was inspired by a prairie sunset and created an edible version. Ingredients Pâté 227g milk chocolate chips 2 eggs 2 Tbsp cocoa 1/4 cup sugar 2 Tbsp 35% cream Ganache 113g white chocolate chips 1/2 cup 35% cream 4 drops food colouring Method Pâté 1. Melt chocolate […]

Chocolate Cappuccino Cups

Bill Kitson Ciao! Magazine These impressive desserts must be served chilled. You will need 21 small paper candy cups, which can be found at cake decorating and kitchen stores. Ingredients 6 oz bittersweet chocolate, chopped 1/3 cup whipping cream 1 tsp instant coffee 2 tsp vanilla 4 oz white chocolate, chopped Pinch cinnamon 21 coffee […]

Chocolate Coconut Pudding with Lime Syrup by Chef Alexander Svenne of Bistro 7 1/4

Chocolate Coconut Pudding with Lime Syrup

Chef Alexander Svenne, Bistro 7 1/4 This gluten-free, dairy-free, vegan dessert achieves deep chocolate flavour with sensual, smooth consistency. Ingredients Pudding 3/4 cup sugar 6 Tbsp cocoa 3 Tbsp cornstarch 1/4 tsp salt 4 cups coconut milk 8 ounces dark chocolate, finely chopped 1 Tbsp coconut run (optional) toasted coconut for garnish Lime syrup 1 […]

Chocolate Coconut Raspberry Cupcakes by Baker/owner Derrick Godfrey, The Cupcake Corner

Chocolate Coconut Raspberry Cupcakes

Baker/owner Derrick Godfrey, The Cupcake Corner Ingredients Chocolate Cupcakes 1 1/3 cups all purpose flour 1/3 cup unsweetened cocoa powder 2 tsp baking powder 1 tsp salt, 1/2 cup butter, softened 1/2 cup sugar, 2 eggs 2/3 cup half and half cream 2/3 cup miniature chocolate chips Coconut Frosting 1 cup butter, at room temp […]

Chocolate Cookie Duo by Belinda and Carol Bigold of High Tea Bakery

Chocolate Cookie Duo

Belinda and Carol Bigold,  High Tea Bakery Leaving these divine cookies for Santa will ensure he returns year after year. With this base chocolate cookie recipe, High Tea Bakery adds two winter flavours: walnuts and coffee. Ingredients Base Batter 1/2 cup butter 1/2 cup brown sugar, firmly packed 1 egg yolk 1 1/4 cups flour […]

Chocolate Cupcakes by Owner Beth Grubert of Baked Expectations

Chocolate Cupcakes

Owner Beth Grubert,  Baked Expectations Moist, fluffy and dangerously addictive, these cocoa-rich cakes are topped with buttery frosting. Ingredients Chocolate Cupcakes 20 cupcake liners 3/4 cup unsweetened Dutch-process cocoa powder 1 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 1 1/2 tsp baking soda 3/4 tsp baking powder 3/4 tsp salt 2 large eggs […]

Chocolate de la Casa Gelati by Baker Raul Mantel of Eva's Gelato

Chocolate de la Casa Gelati

Baker Raul Mantel, Eva’s Gelato Ingredients 1 1/2 cups whole milk 1 cup whipping cream 1/2 cup unsweetened cocoa 2 Tbsp corn syrup 1 1/2 Tbsp honey 3 egg yolks, beaten 1 cup sugar 1/2 cup unsweetened baking chocolate, grated 1 1/2 Tbsp vanilla extract Method 1. In a bowl, mix milk and cream. Add […]

Chocolate Dipped Cookie Cups

Dip, drizzle or drape melted chocolate over cup shaped cookies. Garnish with candy or sprinkles. Fill with pudding, hot cocoa or milk with a dollop of whipped cream “Palumbo” cups are locally made and sold at specialty food stores.  

Chocolate Éclairs by Chef Olivier Fortat of The French Way

Chocolate Éclairs

Chef Olivier Fortat, The French Way These French pastries are a rich, sinful, chocolate fiend’s delight. Ingredients Éclairs 1 cup milk 1/2 cup butter 1 tsp sugar 1 1/3 cups flour 4 eggs, beaten Custard 2 cups milk 3 egg yolks 1/2 cup sugar 1/3 cup flour 1/4 cup corn starch 7 oz dark chocolate […]

Chocolate Ganache

Too Beautiful To resist Chocolate Ganache Henna Artistry by Kim Brennan, Winnipeg Henna

Chocolate Lover's Dream by Pastry Chef Rachel Isaak of The Star Conservatory Restaurant

Chocolate Lover’s Dream

Chefs Marion Robinson and Peter Long, The Star Conservatory Restaurant Star Pastry Chef Rachel Isaak created our cover cake with its unique cake layers and white chocolate filling. Ingredients Cake 1 28 oz dark chocolate 3 cups unsalted butter 2/3 cups sugar 15 eggs Cake 2 12 eggs, separate whites from yolks 1 cup sugar […]