shmoo torte for one
It’s a Winnipeg legend that tastes so good people want
Category: Desserts
Banana Goat Cheese Cake with Pistachio Crust and Poached Plum Compote
Chef Ben Kramer, Lux Solé The goat cheese and plum
Rhubarb Shortcake with Fresh Strawberries
Owner/General Manager Marnie Feeleus, Fresh Option Organic Delivery The biscuit-like
Honey Beets
Candied beet and spiced cream cheese petit fours The
Yogurt Torte
Executive Pastry Chef Danilo Pamintuan, Piazza De Nardi The cherries
Strawberry Sorbet
Chef Lorna Murdoch, fusion grill Manitoba strawberries ripen in early
White Chocolate Mousse
Chef Lorna Murdoch, fusion grill Chef Lorna serves this dessert
Water Cone – Watermelon with aged balsamic vinegar
Cool, icy refreshment with sweetness of balsamic heightening the fresh
Italian Peach Wedding Cookies
Chef Makoto Ono, Edohei The crunchy and purely sweet sugar
Garden Cooler
Iced rhubarb soup with vanilla ice cream For those intrepid
Crème Caramel
Chef/owner Alan Shepard, Step’N Out Crème caramel is a traditional
Tarte Tatin Glace Vanille
Chef Bernard Mirlycourtois, Brasserie Mirlycourtois First created by accident at
cinna-mint meringue kisses
Whether a prelude to an evening of romance, or a
Filled Local Strawberries
Chef Michael Schafer, Sydney’s At The Forks Chef Michael was
Champagne-Egg Brandy Sabayon
Chef Helmut Mathae, Pastry instructor at Louis Riel Arts &
Cranberry, Spelt and Flax Cookies
Baker/Owner Tom Janzen, Bread & Circuses Bakery A crumbly, meringue-like
Vinaterta
This easy version of the traditional Icelandic torte cheats by
Christmas Lebkuchen (gingerbread cake)
Chef/owner Kurt Wagner, Gasthaus Gutenberger This twist on traditional gingerbread
Chocolate Rum Mousse
Chef Helmut Mathae, Pastry instructor at Louis Riel Arts &
Solo Maple St Honoré
Chef/Owner Fern Kirouac, In Ferno’s Bistro The dense filling has
Festive Chocolate Cookies
David Corby and Kristin Fillingham, Something Sweet A decadent cookie,
Chocolate-Dipped Gingerbread Men
Renee Conrad, Sweet Endings Cafe This dressed-to-impress version of
Chocolate Mint Mousse Cups
Renee Conrad, Sweet Endings Cafe These elegant mousse cups are
Peppermint Macaroons
David Corby and Kristin Fillingham, Something Sweet These minty cookies
Bavarian Cream
Chef Helmut Mathae, Pastry instructor at Louis Riel Arts &
Squash Pie
The dense filling has a pudding-like consistency that is light
Sparkling Basil Fruit Soup
Chef Ben Kramer, Dandelion Eatery Serve this bubbly soup with
Puffed wild rice square
Ingredients Puffed wild rice 1 1/3 cups wild rice 2
rhubarb panna cotta
This creamy dessert’s gelatinous texture is similar to a firm
Prairie Berry Pot de Crème
Chef Ray Miller, York The Hotel The first note is