DESSERTS

Grand Marnier Crème Brûlée

Grand Marnier Crème Brûlée Chef Justin Bohemier, La P’tite France A delicious citrus twist on the classic, this fluffy dessert is the perfect light finish after a heavy meal. Ingredients Brandied Oranges 2 oranges 1/3 cup sugar 2 tbsp brandy Crème Brûlée 4 egg yolks 3 eggs 2 cups cream 3/4 cup sugar 1/4 cup […]

Granola Leaf Cookies

Granola Leaf Cookies These bars are great packed for an on-the-go energy boost. INGREDIENTS 2 cups extra thick rolled oats 1 cup whole almonds, roasted and roughly chopped 1/2 cup pumpkin seeds 1/2 cup dried cranberries 1/3 cup honey 1/4 tsp vanilla 1/4 cup peanut butter METHOD 1. Preheat oven to 350°F. Line an 8 […]

Grapefruit Mousse Cake

Chef/Owner Cam Tran Café Ce Soir This elaborate multi-layer cake was specially created with an in-season citrus flavour profile to celebrate Ciao!’s 20th Anniversary. INGREDIENTS Italian Meringue Cones 1 cup sugar 4 egg whites 7/8 cup water Flourless White Chocolate Cake 1 cup white chocolate chips 5 eggs 1/8 cup sugar 1/2 cup butter Grapefruit […]

Grapefruit Tartlette

Tangy grapefruit curd gives this winter dessert a bright upgrade Ingredients Crust 1/2 cup butter, melted 3 Tbsp sugar pinch salt 1 1/4 cups flour Grapefruit Curd 1 tsp powdered gelatin 4 egg yolks 1/2 cup sugar 1/2 cup fresh grapefruit juice 4 Tbsp butter, cubed Method Crust 1. Mix together butter, sugar, and salt […]

Green Tea Panna Cotta

Recipe: Chef Jeremy Senaris Similar in consistency to leche custard flan, a popular Filipino dessert, Jeremy’s version is amped up with matcha green tea. Purple ube crumble, delicate matcha meringue cookies, and calamansi curd complete this plated palette.   INGREDIENTS Panna Cotta 2 1/4 cups whipping cream 1/2 cup milk 2/3 cup sugar 1 Tbsp […]

Gum Past Bow by Chefs Doug Krahn and Betty Lai of Chocolate Zen Bakery

Gum Paste Bow

Chefs Doug Krahn and Betty Lai, Chocolate Zen Soft and elastic, gum paste is the best edible modeling clay to create an artistic bow or dazzling snowflake toppers. Pick up liquid glucose at Belle Cake and Candy, see page 28. Wilton Gum Tex is available at Michaels, michaels.com for locations. Ingredients 3 Tbsp Wilton Gum-Tex […]

Hand Decorated Gingerbread People by Baker/owner Arthur Gunn, Gunn's Bakery

Hand Decorated Gingerbread People

Baker/owner Arthur Gunn, Gunn’s Bakery Decorating practice makes perfect with these cookies, and it’s evident Arthur Gunn has had a lot of practice. Be sure to pay close attention while your gingerbread folks are in the oven, Arthur is adamant that they must not be over baked Ingredients Gingerbread   1/2 cup brown sugar 1/2 […]

Hand Decorated Holiday Sugar Cookies

Hand Decorated Holiday Sugar Cookies

Pastry chefs/ co-owners Krista Robertson and Aynsley Rosin, Sweet Impressions Decorating practice makes perfect with these cookies. Ingredients Sugar Cookies 3 cups butter 3 cups sugar 3 eggs 1 tsp vanilla 8 cups flour Icing 1 cup icing sugar 1 Tbsp white corn syrup 2 Tbsp water food colouring Method Sugar Cookies 1. In a […]

Hemp Oil Cake with Lemon Mint Sorbet and Macerated Berries

Hemp Oil Cake with Lemon Mint Sorbet and Macerated Berries Chef Sean McKay Mitchell Block This cake is Manitoba through and through, flavoured with hemp oil and accented with local berries steeped in provincial pride Northern Harvest Rye. Ingredients Hemp Oil Cake 3 large eggs 1 cup granulated sugar 1 1/2 cups whole milk 1 […]

Holiday Petit Fours by Belinda and Carol Bigold of High Tea Bakery

Holiday Petit Fours

Belinda and Carol Bigold,  High Tea Bakery High tea is still observed in Australia, and petit fours are a common complement. These gorgeous petit fours are an ideal hostess gift when dressed up in a cute gift box. Packaged rolled fondant can be purchased at Scoop ‘N Weigh or Michaels. Ingredients Cake 4 eggs 2 […]

Honey Beets

Honey Beets

  Candied beet and spiced cream cheese petit fours The beet is a colourful, fleshy root that is rarely chosen for the dessert course. The flavoured honey is by John Russel Honey, a local specialty producer. It delicately sweetens this dish while adding a hint of spice. Ingredients ­2 each of organic Chiogga (candy cane), […]

Honey-Cake, Orange-Confit by Chef Louise Briskie-deBeer of LuLu's Restaurant

Honey Cake, Orange Confit

Chef Louise Briskie-deBeer, LuLu’s Restaurant This dense honey cake is loaded with spice. It gets a punch of flavour with a drizzling of South African-inspired orange confit, an intense preserve bursting with the sweet flavours of citrus and ginger. Ingredients Honey Cake 1 cup honey 1/4 tsp grated nutmeg 1/2 tsp ground allspice 1/2 tsp […]

Honey Chocolate Granola Triangles

Honey Chocolate Granola Triangles

A sweet touch of honey and divine chocolate dip turns this crunchy mixture of seeds, rice and granola into a guilty pleasure. Substitute blueberries with your favourite dried berry. Ingredients 1 cup canola oil 1 1/2 cup John Russell honey 1 cup brown sugar 5 cups granola mix 2 cups Rice Krisipies 1 cup wild […]

Interstellar Cheesecake

Chef Mandel Hitzer deer & almond This combination of contrasting textures offers a playful, palate pleasing end to a meal. Ingredients Ricotta Cheesecake 8 oz ricotta ¼ cup sour cream ¼ heavy cream 1 egg 1/3 cup sugar 1 Tbsp flour 2 Tbsp glucose (or white corn syrup) Wafer 2 egg whites 1/2 cup sugar […]

Into the Woods Buns

Baker/owner Jonathan McPhail, Jonnies Sticky Buns Born out of regional ingredient sensibility and a penchant for whimsy, this bun transports taste buds to the boreal forest. For a vegan rendition of both recipes replace butter with margarine. Ingredients Buns 4 cups all purpose flour 2 cups whole wheat flour 2 cups spelt flour 1 tsp […]

Island Shmoo

Chef Todd Chorney, Royal Palms Ingredients Angel food cake 3/4 cup flour 1/2 tsp cinnamon 1/4 tsp nutmeg 1 1/2 cups sugar, divided 1 1/2 cups egg whites (about 12 eggs), at room temperature 1 1/2 tsp cream of tartar 1/4 tsp salt 1 1/2 tsp vanilla 1/2 tsp almond extract 1/4 cup shredded coconut […]

Italian Peach Wedding Cookies Cooking School Director by Tony De Luca of De Luca's

Italian Peach Wedding Cookies

Chef Makoto Ono, Edohei The crunchy and purely sweet sugar and spirit coating is the first note of the peach. The sponginess of the cookie shell contrasts with the creamy smooth filling making the dish more textural than intensely flavourful. Although these delightful peach- shaped cookies, called pesche in Italian, resemble fruit, their flavour is […]

Key Lime Pie

Key Lime Pie This recipe is rich and tangy at once, with a heavy hit of lime. INGREDIENTS Crust 2 cups graham cracker crumbs 2 Tbsp sugar 1/4 cup melted butter Key Lime Filling 4 egg yolks zest of 1 lime 1 cup of lime juice 2 1/2 cups sweetened condensed milk METHOD Crust 1. Mix […]

Lamingtons by Belinda and Carol Bigold of High Tea Bakery

Lamingtons

Belinda and Carol Bigold,  High Tea Bakery This Australian treat originated as a thrifty way to use day-old cake. High Tea Bakery also supplies these desserts for Australian bistro The Billabong. Ingredients Cake 4 eggs 2 cups sugar 1/2 cup milk 1 Tbsp butter 2 tsp vanilla 1 cup flour 1 tsp baking powder 1/4 […]

Lavender Panna Cotta with Preserved Lemon

Lavender Panna Cotta with Preserved Lemon Fresh berries beautify and preserved lemon perks up this sweet and creamy dish with an unexpected hit of salt and sour. INGREDIENTS Panna cotta 2 1/2 gelatin sheets Water 2 Tbsp lavender (dried or fresh) 1/4 tsp rose water 1/2 tsp vanilla extract 2 cups heavy cream (or coconut […]