Brûlée Brie with Bourbon-Kissed Cranberries

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Take your brie to new levels with a brûléed treatment and garnished with delicious bourbon-kissed cranberries.
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) granulated sugar, plus extra to brûlée brie
½ cup (125 ml) water
¼ cup (60 ml) Four Roses Bourbon
2 cups (500 ml) fresh cranberries
1 wheel (200 g) double cream brie cheese
baguette slices, for serving
fruits and nuts, for serving

Instructions

  1. To make bourbon-kissed cranberries, in a small saucepan, bring ½ cup (125 ml) each sugar and water to a simmer over medium-high heat, stirring constantly. Once mixture reaches a simmer and sugar has dissolved, stir in bourbon and remove saucepan from heat.
  2. Transfer cranberries to a sealable container and pour warm sugar mixture over berries. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.
  3. To make brûlée brie, cut off rind from top of brie wheel. Sprinkle a generous, even layer of sugar on top of cheese. Take a brûlée torch to sugar layer and wave it across sections until sugar is melted and nicely browned. Repeat with another 2 to 3 layers of sugar for a thicker sugar crust, if desired.
  4. To serve, transfer cheese to a serving platter or board and top with bourbon-kissed cranberries. Garnish platter with baguette slices, sliced seasonal fruits and nuts. Serve immediately.
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Drink Pairings

THE PINK DRINK

Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Havana Club 3-Year-Old Añejo Rum
1½ oz (45 ml) pink grapefruit juice
¾ oz (22 ml) Lavender Syrup*
¾ oz (22 ml) fresh lemon juice
2 oz (60 ml) soda water
fresh fig half, for garnish
grapefruit zest, for garnish

Instructions

  1. In a cocktail shaker with cubed ice, combine rum, pink grapefruit juice, Lavender Syrup and lemon juice. Shake vigorously and fine strain into Collins glass then top with soda water. Fill glass with cubed ice. Garnish with fresh fig and/or grapefruit zest ribbon.
  2. * For Lavender Syrup, in a saucepan, dissolve 1 cup (125 ml) of sugar in 1 cup (125 ml) boiling water, then add 2 tbsp (30 ml) lavender flowers (fresh or dry) to syrup, cover and steep for 10 minutes. Fine strain Lavender Syrup and allow to cool before using. Store in refrigerator for up to 1 week. Makes 1½ cups (375 ml).
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ORANGE YA GLAD

Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Cîroc Vodka
2 oz (60 ml) fresh orange juice
¾ oz (22 ml) Cinnamon Syrup*
¾ oz (22 ml) fresh lemon juice
5 slices frozen peach
3 drops orange blossom water
orange zest, for garnish

Instructions

  1. In a blender, combine all ingredients and blend until smooth. Garnish with orange zest.
  2. * For Cinnamon Syrup, in a small saucepan, combine 1 cinnamon stick with 2 cups (500 ml) water, boil until volume is reduced to 1 cup (250 ml). Remove cinnamon stick, add 1 cup (250 ml) sugar and simmer to dissolve. Transfer to a clean bottle, allow to cool, seal and refrigerate for up to 1 week. Makes 1½ cups (375 ml).
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IT’S ABOUT LIME

Ingredients Instructions

Ingredients

Serves 1
½ large lime, cut into 4 wedges
2 tsp (10 ml) superfine (caster/berry) suga
1½ oz (45 ml) Tanqueray Rangpur Gin
3 wheels cucumber
2 sprigs cilantro
cucumber ribbon, for garnish

Instructions

  1. In a cocktail shaker, muddle lime wedges with sugar then combine with gin, cucumber wheels and cilantro. Add cubed ice, shake vigorously then fine strain into a chilled coupe glass. Garnish with cucumber ribbon.
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Raspberry Rosé Sorbet

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
¾ cup (175 ml) granulated sugar
1 cup (250 ml) water
4 cups (1 L) frozen raspberries
1½ cups (375 ml) sparkling rosé
fresh raspberries, for garnish (optional)
4 sprigs mint, leaves only, for garnish (optional)

Instructions

  1. Prechill ice cream bowl for minimum 12 hours.
  2. In a medium saucepan over medium heat, bring sugar and water to a boil. Stir sugar until fully dissolved then add raspberries. Cook until soft, about 3 minutes. Allow to cool slightly.
  3. Using a high-powered blender, blend on high until puréed. Pour into a container and chill in refrigerator for about 6 hours. Once chilled, add sparkling rosé.
  4. In bowl of an ice cream machine, churn mixture until sorbet is formed, about 20 minutes. Place in an airtight container until ready to serve.
  5. To serve, scoop into a coupe glass and top with sparkling rosé. Garnish with fresh raspberries and mint sprig, if using.
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Drink Pairings

Rum Vanilla with Figs & Balsamic Caramel

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
½ cup (125 ml) brown sugar
2 tbsp (30 ml) balsamic vinegar
½ cup (125 ml) whipping cream
1 tbsp (15 ml) unsalted butter
salt, to taste
4 egg yolks
½ cup (125 ml) granulated sugar
1 cup (250 ml) 2% milk
1 cup (250 ml) whipping cream
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) dark rum
½ cup (125 ml) chopped dried figs

Instructions

  1. Prechill ice cream bowl for minimum 12 hours.
  2. To make balsamic caramel, in a medium saucepan, heat brown sugar and balsamic vinegar over medium-high heat. Bring to a boil and cook for 3 minutes. Add whipping cream, butter and salt. Stir to combine and set aside to cool. Transfer to a jar and refrigerate until ready to use.
  3. In a medium mixing bowl, mix together egg yolks and sugar. Set aside.
  4. In a medium saucepan, over medium heat, warm milk. Do not allow to boil. Pour half the warm milk into egg‑yolk mixture. Mix to combine. Pour egg mixture back into saucepan with remaining warm milk. Cook for 8 minutes over medium heat, stirring constantly until thickened or reaching a temperature of 165 F (73 C). Pour ice cream base into an airtight container and refrigerate for up to 6 hours.
  5. Once mixture is chilled, add whipping cream, vanilla and rum. Stir to combine and place in chilled ice cream machine. Once ice cream has set, transfer to an airtight freezer container and mix in chopped figs and half the balsamic caramel. Using a chopstick, gently swirl mixture, do not over-mix. Freeze overnight before serving. Serve with remaining balsamic caramel.
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Drink Pairings

Coconut Lime Margarita Ice Cream

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
1 cup (250 ml) shredded sweetened coconut
1 x 14 oz (398 ml) can full fat coconut milk
1 cup (250 ml) whipping cream
3 limes, zest and juice, divided
½ cup (125 ml) granulated sugar
4 large egg yolks (or 5 small)
¼ cup (60 ml) blanco tequila
lime zest, for garnish
toasted coconut, for garnish
salt, for rimming serving dishes (optional)

Instructions

  1. Prechill ice cream bowl for minimum 12 hours.
  2. Preheat oven to 350 F (180 C).
  3. On a parchment-lined baking sheet, spread out coconut evenly. Toast until golden brown, about 3 minutes. Set aside to cool.
  4. In a saucepan, heat coconut milk and cream over medium heat. Add zest from 3 limes. Mixture will steam, but don’t allow to boil, then reduce heat to low.
  5. In a separate bowl, add sugar and egg yolks. Mix well to combine.
  6. Ladle 2 cups (500 ml) of warmed cream into egg-yolk mixture and whisk. Add remaining cream to egg yolks and return to saucepan. Over low heat, cook until mixture has thickened enough to coat back of a spoon, about 8 to 10 minutes. Remove from heat and place in a container. Cool mixture in refrigerator for about 6 hours.
  7. Once ice cream base has chilled, add lime juice and tequila and pour mixture into ice cream machine. Turn on for 20 minutes or until ice cream has set. Remove from machine and store overnight in an airtight freezer container with a lid.
  8. Garnish with toasted coconut and serve with lime zest and salt rim, if using.
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Drink Pairings

No Churn Peach Sangria Sherbet

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
4 cups (1 L) frozen peaches
1 cup (250 ml) Gewürztraminer or Riesling wine
½ cup (125 ml) sweetened condensed milk
4 sprigs mint, leaves only, for garnish (optional)

Instructions

  1. Using a food processor, blend frozen peaches with white wine until smooth, then add condensed milk on high until combined. Transfer to an airtight, freezer‑safe container and freeze for 8 hours or overnight.
  2. Serve as desired with a mint leaf for garnish.
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Drink Pairings

No Churn Mudslide Ice Cream with Kahlúa

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
2 cups + 1 tbsp (500 ml + 15 ml) whipping cream, divided
1 x 10 oz (300 ml) can sweetened condensed milk
¼ cup (60 ml) Kahlúa
¼ cup (60 ml) espresso or strong coffee
¾ cup (175 ml) semi-sweet chocolate chips

Instructions

  1. In a large stainless steel mixing bowl, using an electric hand mixer, whip 2 cups (500 ml) whipping cream until stiff peaks form.
  2. In a separate mixing bowl, combine condensed milk, Kahlúa and coffee. Pour half the mixture into whipped cream and gently fold in to combine. Repeat with remaining mixture. Pour ice cream into a freezer-safe container with a lid and place in freezer for 30 minutes, to set slightly
  3. In a small microwave-safe bowl, microwave chocolate chips and 1 tbsp (15 ml) cream on high for intervals of 30 seconds, stirring between intervals. Add more cream if needed.
  4. With a spoon, drizzle melted chocolate over cooled ice cream. Use a toothpick to swirl chocolate into the cream base. Do not over-mix. Freeze overnight before serving. Serve in a cone or a bowl, and also delicious with an extra drizzle of Kahlúa!
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Drink Pairings

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