Vodka-Jellied Panna Cotta

These rainbow-layered panna cotta cups are sure to delight guests at any Pride or rainbow-themed event! Spike the jelly with any vodka for an extra kick.
Ingredients Instructions

Ingredients

Serves 8 to 12, depending on size of glasses
6 tbsp (90 ml) water, divided
4½ tsp (22.5 ml) gelatin, divided
3 cups (750 ml) whipping cream, divided
1½ cups (375 ml) half-and-half cream, divided
6 tbsp (90 ml) granulated sugar, divided
¾ tsp (4 ml) salt, divided
1 tbsp (15 ml) vanilla extract, divided
½ × 3 oz (85 g) package grape-flavoured jelly crystals/powder
3 cups (750 ml) boiling water, divided
2 cups (500 ml) ice-cold water, divided
18 tbsp (270 ml) vodka*, divided
½ × 3 oz (85 g) package blueberry-flavoured jelly crystals/powder
½ × 3 oz (85 g) package lime-flavoured jelly crystals/powder
½ × 3 oz (85 g) package lemon-flavoured jelly crystals/powder
½ × 3 oz (85 g) package orange-flavoured jelly crystals/powder
½ × 3 oz (85 g) package strawberry-flavoured jelly crystals/powder
whipped cream, for garnish (optional)

Instructions

  1. Line a large baking sheet with a tea towel. Place eight 3-in (7.5 cm) wide dessert glasses, or smaller glasses as desired, on the sheet. (Note: Glasses need to be at least 3½-in/9 cm deep.) Set aside.
  2. Place 1 tbsp (15 ml) water in a small bowl and sprinkle with ¾ tsp (4 ml) gelatin. Set aside for 5 minutes to bloom.
  3. In a small saucepan, heat ½ cup (125 ml) whipping cream, ¼ cup (60 ml) half-and-half cream, 1 tbsp (15 ml) sugar and ⅛ tsp (a pinch) salt just until it starts to boil. Remove from heat. Add ½ tsp (2.5 ml) vanilla extract and bloomed gelatin. Mix well until gelatin has fully melted.
  4. Pour about ¼-in (0.6 cm) panna cotta evenly into each dessert glass. Refrigerate for at least 3 hours or until fully set.
  5. In a small saucepan, combine grape jelly crystals with ½ cup (125 ml) boiling water. Stir until crystals fully dissolve. Add ⅓ cup (80 ml) ice-cold water and 3 tbsp (45 ml) vodka. Mix well. Pour about ¼-in (0.6 cm) grape jelly mixture evenly over set panna cotta in dessert glasses. Refrigerate for at least 3 hours or until fully set.
  6. Continue alternating panna cotta and jelly layers, following the process above to make and chill each layer before adding the next one, and replacing jelly flavours to follow a rainbow order of colours: blueberry, lime, lemon, orange and strawberry. Note: Strawberry jelly will be the last layer of this dessert.
  7. Top with whipped cream as garnish, if desired, before serving.
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Drink Pairings

White Chocolate & Almond Torta

This menu is perfect for backyard entertaining or packing up to take on the go!
Ingredients Instructions

Ingredients

Serves 6 to 8
½ cup (125 ml) salted butter
¼ lb (113.5 g) best quality white chocolate, chopped
1 pinch salt
4 eggs, yolks and whites separated into 2 medium-sized bowls
⅓ cup (70 g) granulated sugar, plus extra if needed
¾ cup (175 ml) almond flour
¼ cup + 2 tbsp (90 ml) very finely ground toasted pistachios
1½ tbsp (22 ml) light rum, such as Bacardi Gold
1½ tbsp (22 ml) fresh lemon juice
1 tsp (5 ml) finely grated lemon zest
1 cup (250 ml) fresh raspberries, to serve
toasted sliced almonds, for garnish
icing sugar, for garnish (optional)

Instructions

  1. Preheat oven to 350 F (180 C). Butter inside of a 6-in (15 cm) springform cake pan and line bottom with parchment paper. Set aside.
  2. In a medium saucepan, combine butter and chocolate. Place over low heat and stir mixture until melted and smooth. Allow to cool slightly.
  3. Add salt to egg whites and, with a handheld mixer, beat at medium-high speed, until stiff peaks form, about 2 minutes. Set aside. Add sugar to yolks and, using same beaters, whip mixture at medium speed until light, pale and fluffy, about 1½ minutes.
  4. Using a rubber spatula, fold melted chocolate mixture, almond flour, pistachios, rum, lemon juice and lemon zest into the yolks. In 2 batches, fold whipped egg whites into chocolate base.
  5. Pour mixture into prepared pan. Bake for 40 to 45 minutes or until puffed, golden brown and a skewer inserted into centre comes out clean. The cake will feel soft in centre. Cool completely.
  6. To serve, release sides of cake pan. Slide cake off metal base and carefully remove parchment paper. Pack cake into a portable container and top with fresh raspberries and almonds. Dust with icing sugar, if desired. Cover container and set into picnic basket.
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Drink Pairings

Lemon Daisies

Beautiful and delicious Lemon Daisy tarts for your next spring garden party. Acquesi Asti and Tempo Lemon Mint Gin Smash make great pairings for this dessert.
Ingredients Instructions

Ingredients

Serves 12 daisies
6 egg yolks
1½ cups (375 ml) sugar
¼ tsp (1 ml) salt
½ cup (125 ml) fresh lemon juice
¼ cup (60 ml) butter
1 tbsp (15 ml) lemon zest (optional)
1 to 2 tbsp (15 to 30 ml) icing sugar, for dusting
12 Daisy Tart Shells, make ahead, recipe follows
2 tsp (10 ml) poppy seeds (optional), for garnish
DAISY TART SHELLS
8 oz (250 g) flour
¼ tsp (1 ml) salt
4 oz (125 g) icing sugar
4 oz (125 g) cold butter, cubed about 1-in (2.5 cm)
2 egg yolks
1 tbsp (15 ml) whipping cream
1 tsp (5 ml) vanilla extract

Instructions

  1. To make Daisy Tart Shells, in food processor, pulse together flour, salt and icing sugar for 10 seconds. Add cold butter and process until mixture resembles coarse sand.
  2. In a small bowl, lightly whisk together egg, whipping cream and vanilla extract. With food processor running, slowly add egg mixture until it forms a dough ball.
  3. Transfer dough to clean surface and flatten slightly to form a disk about 1½‑in (3.75 cm) thick. Wrap in plastic wrap and refrigerate for at least 1 hour.
  4. Remove dough from refrigerator and allow to rest at room temperature for about 15 minutes. Meanwhile prepare two 12-muffin baking pans as follows: grease 6 alternating muffin cups in each pan, leaving at least 1 empty muffin cup between greased ones.
  5. Place dough between 2 pieces of parchment paper roughly 15-in to 18-in (38 cm to 46 cm) long. Roll dough to about ¼-in (0.5 cm) thickness. Remove top parchment paper. Using 4-in (10 cm) flower-shaped cookie cutter, cut 6 flowers. Use each pastry flower to line greased muffin cups on 1 baking sheet, arranging petals to slightly fold over top surface of pan like a flower. Lightly press edges and bottom of each flower cup. 
  6. Gather remaining pastry and form into pastry disk about 1½-in (3.75 cm) thick. Repeat previous step to create 6 more flower pastry shells in remaining greased muffin cups.
  7. Using a fork, poke holes along bottom and sides of pastry in muffin cups. Refrigerate for about 30 minutes.
  8. Preheat oven to 350 F (180 C). Bake chilled pastry shells until edges of pastry turn golden in colour, about 12 to 15 minutes.
  9. Remove from oven and allow pastry to cool in pans on wire rack. When cool, gently remove tart shells from pan and store in airtight container at room temperature until ready to use, for up to 2 days.
  10. For filling, in a medium, heavy-bottomed saucepan, mix egg yolks, sugar, salt and lemon juice. Place over saucepan of simmering water and cook until sugar is melted and mixture starts to thicken. When you see a couple of small bubbles pop on surface (do not wait for full boil), remove from heat, stir vigorously for about 15 seconds.
  11. Add butter to mixture and continue mixing until fully incorporated. Strain mixture through a fine mesh sieve into a medium bowl. Mix in lemon zest, if using, until well incorporated with lemon curd. Cover surface with plastic wrap. Use another piece of plastic wrap to cover bowl and refrigerate for about 2 hours.
  12. When ready to assemble, dust icing sugar over prepared Daisy Tart Shells. Spoon and fill tart shells with lemon curd and garnish with poppy seeds, if using, as desired.
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Drink Pairings

Lemon Mascarpone Tart

Light and fresh Easter.
Ingredients Instructions

Ingredients

Serves 8 to 10
2½ cups (625 ml) flour
1 cup (250 ml) icing sugar
1 tsp (5 ml) salt
1 cup (250 ml) + ⅔ cup (160 ml) cold butter, cubed, divided
2 eggs
1 to 2 tsp (5 ml to 10 ml) water, if needed
8 egg yolks
1 cup (250 ml) white sugar
6 lemons, juice and zest (about 1 cup (250 ml) juice)
16 oz (473 g) whipping cream
9.5 oz (275 g) mascarpone
1 tsp (5 ml) vanilla
4 tbsp (60 ml) honey, divided
2 tbsp (30 ml) chopped pistachios, unsalted, roasted

Instructions

  1. Line a 12-in (30 cm) tart pan with parchment paper and spray sides with non-stick cooking spray.
  2. In a food processor, add flour, icing sugar and salt. Pulse for 10 seconds to combine. Add 1 cup (250 ml) cold butter cubes. Pulse on high until it forms a dry grainy texture. Add 2 eggs and pulse to combine. Pinch dough between your fingers—if it holds together, it’s ready, if not add 1 to 2 tsp (5 ml to 10 ml) of cold water, until dough holds together. Pour dough mixture onto clean, floured surface and form into a round, flat disc. Wrap in plastic wrap and refrigerate for 1 hour.
  3. Preheat oven to 350 F (180 C).
  4. Remove plastic wrap and place chilled dough on clean, dry, floured surface. Using a rolling pin, roll dough into a large circle about ¼‑in (0.5 cm) thick. Place dough over tart pan and press down to fill. Using a fork, poke about 10 to 15 holes all over base of tart. Bake until cooked through, about 12 to 15 minutes. Allow to cool completely.
  5. In a small mixing bowl, mix egg yolks, sugar, lemon juice and zest.
  6. In a small saucepan, heat egg yolk mixture over medium-low heat. Using a whisk, stir constantly and add the remaining butter. Whisk till butter has melted and mixture is thick enough to coat the back of a spoon. Pour mixture into cooled tart shell and refrigerate overnight or for a minimum of 5 hours.
  7. In a large mixing bowl, using an electric hand mixer, whip cream to form stiff peaks. Add mascarpone, vanilla and 2 tbsp (30 ml) honey, whip to combine for 1 minute.
  8. To serve, spread whipped cream mixture evenly onto tart, leaving 1-in (2.5 cm) of lemon curd showing around edges. Garnish with pistachios and drizzle with remaining 2 tbsp (30 ml) of honey.
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Drink Pairings

Avocado Lime Entremets

Handheld spring desserts to offer at your next picnic or garden party.
Ingredients Instructions

Ingredients

Serves 12
2 large avocados
1 tbsp (15 ml) fresh lime juice
⅓ cup (75 ml) + 1¼ cups (310 ml) sugar, divided
1 pinch salt
5 sachets gelatin, divided
2 tbsp (30ml) warm water
1 cup (250 ml) cream cheese, at room temperature
1 tsp (5 ml) lime zest
12 Lime Jellies, make ahead, recipe follows
2 tbsp (30 ml) + ⅔ cup (150 ml) water
⅔ cup (150 ml) condensed milk
2 tsp (10 ml) vanilla extract
12 oz (340 g) white chocolate, finely chopped
12 Almond Sables, make ahead, recipe follows
½ cup (125 ml) ground pistachios for garnish
raspberries and mint, for garnish

Instructions

  1. Cut avocados in half and scoop out flesh. Discard seeds and skin.
  2. In blender, mix avocados, lime juice, ⅓ cup (75 ml) sugar and salt until smooth.
  3. In a small heatproof bowl, bloom 2 sachets of gelatin in warm water, about 10 minutes.
  4. In a large bowl, beat cream cheese until no lumps remain. Add avocado mixture and mix well.
  5. . Place bowl of bloomed gelatin in bowl of hot water until gelatin melts, about 2 minutes. Stir well until fully melted, then add to avocado mixture along with lime zest. Mix well until all ingredients are fully incorporated.
  6. Pour mixture into twelve 2½-in (6.25 cm) domed silicone moulds, filling halfway up each dome. Add 1 Lime Jelly into each dome, flat-side facing up (if jellies are domed). Press lightly. Top with additional avocado mousse. Smooth surface with offset spatula and refrigerate for about 4 hours. Then freeze for at least another 2 hours before assembly.
  7. To prepare a mirror glaze before assembly, in a small bowl, bloom 3 sachets of gelatin in 2 tbsp (30 ml) water, for about 10 minutes.
  8. In a medium saucepan, bring remaining ⅔ cup (150 ml) water, 1¼ cups (310 ml) sugar, condensed milk and vanilla extract to a gentle simmer. Turn off heat and stir in bloomed gelatin. Mix thoroughly.
  9. Place chopped white chocolate in a heatproof bowl. Pour hot condensed milk mixture through sieve over white chocolate and allow to melt, about 5 to 7 minutes.
  10. Fully submerge immersion blender into melted white chocolate and blend until smooth without lifting blender while it is on. This avoids trapping air that can cause bubbles.
  11. Strain mixture through a fine mesh sieve into large bowl and cover surface with plastic wrap. Cool mixture for about 15 to 25 minutes, until 92 F (33 C). It is ready to pour over avocado mousse dome at this point.
  12. To assemble, place a wire rack over a baking sheet. Place Almond Sables on wire rack about 2-in (5 cm) apart. Invert frozen avocado mousse domes over sables.
  13. Pour mirror glaze over mousse domes to fully coat, catching excess drips in baking sheet under wire rack. Refrigerate at least 1 hour. Discard remaining mirror glaze or store for future use. Can be refrigerated for up to 2 weeks. Heat gently and mix until it is liquid, then cool to 92 F (33 C) to use as glaze on fruits or other desserts, as desired.
  14. Using a small offset spatula, gently transfer mousse domes to serving plates. Note: mousse domes will be sticky to touch.
  15. Garnish base of each dome with ground pistachios and top with raspberries and mint, as desired.
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Drink Pairings

OYSTERS ON THE HALF SHELL WITH APPLE HORSERADISH DILL SLAW

Be the toast of the town this New Year’s by throwing a gathering full of inspired bites that are not only delicious, but also easy to whip together as well. All that will be left is to pop a bottle of Champagne and toast to the New Year.
Ingredients Instructions

Ingredients

Serves Serves 6
1 large Granny Smith apple
1 stalk celery
1 tsp (5 ml) prepared horseradish
½ tsp (2 ml) apple cider vinegar
2 tsp (10 ml) crème fraîche or sour cream
1 tbsp (15 ml) chopped fresh dill, plus extra for garnish
12 oysters of your choosing

Instructions

  1. Peel, quarter and core apple. Using a mandoline or sharp knife, slice apple quarters paper thin. Stack slices, a few at a time, and cut them into thin julienne. Cut celery into 1-in (2.5 cm) long pieces and then into thin julienne.
  2. In a large bowl, add julienne apple and celery along with horseradish, apple cider vinegar, crème fraîche and dill. Toss gently until well combined. Refrigerate while preparing oysters.
  3. Scrub shells of oysters with a stiff-bristled brush and rinse thoroughly under cold running water. Discard any oysters that are not closed.
  4. To shuck oysters, working with 1 oyster at a time, grip it, flat-side up, with a folded tea towel to protect your hand. Positioning an oyster knife to one side of hinge, push tip between shells and twist and pry upward to open. Keeping blade of oyster knife firmly against top flat shell, run it around the perimeter of the oyster to sever muscle holding shell halves together. Discard top shells. Run knife underneath oyster to free it from bottom shell, being careful not to spill juice, then set oyster in its shell on a plate. Repeat with remaining oysters.
  5. To serve, pour a layer of crushed ice onto a platter. Arrange oysters on top of ice, taking care not to spill their juices. Divide apple horseradish slaw overtop each oyster and garnish with a sprig of dill. Serve immediately.
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Drink Pairings

MUSTARD PRETZEL BITES

The perfect après treat: beer and cheese fondue with pretzel bites. Find the beer and cheese fondue recipe on our recipes page.
Ingredients Instructions

Ingredients

Serves Serves 4 to 6
1½ cups (375 ml) warm water
2 tbsp (30 ml) sugar
1 package (2¼ tsp/7 g) dry yeast
⅓ cup (75 ml) butter, melted
2½ tsp (12.5 ml) salt
3 tbsp (45 ml) grainy mustard, divided
4½ cups (560 g) all-purpose flour
16 cups (4 L) water
½ cup (125 ml) baking soda
1 egg, beaten
1 tbsp (15 ml) whipping cream
2 tbsp (30 ml) coarse sea salt

Instructions

  1. In bowl of a standard mixer fitted with a dough hook attachment, add water, sugar and yeast. Let mixture sit for 5 minutes.
  2. Add butter, salt, 2 tbsp (30 ml) grainy mustard and flour and mix on low speed until combined. Continue mixing for another 10 minutes or until dough is smooth and elastic and pulls away from sides of bowl.
  3. Take a separate bowl and grease sides with vegetable oil. Place dough in the bowl and coat it with oil. Cover with shrink wrap or a tea towel and let it rise in a warm spot until it doubles in size, about one hour. Alternatively, let it rise overnight in the refrigerator.
  4. Preheat oven to 375 F (190 C). In a large pot, bring 16 cups (4 L) water to a boil. Once the water comes to a boil, reduce heat to medium and carefully add baking soda. This will make the water rise up, so be careful. Turn the heat back up to high. Line a baking pan with parchment paper
  5. Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into a rope about 1-in (2.5 cm) thick.
  6. Cut the ropes into 1-in (2.5 cm) pieces.
  7. Drop 12 to 15 pieces of dough into pot, let water return to a boil then continue to cook for about 30 seconds. Remove pretzel bites with a spider or large slotted spoon and drain. Lay pretzel bites on baking sheet, leaving at least 2-in (5 cm) between each bite. Continue working until all pretzels have been boiled.
  8. Mix egg, whipping cream and remaining grainy mustard. Brush pretzels with egg wash and sprinkle with coarse salt.
  9. Bake pretzels until they are golden brown, about 10 to 15 minutes. Serve warm with fondue.
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Drink Pairings

BEER & CHEESE FONDUE SERVED WITH MUSTARD PRETZEL BITES

The perfect après treat: beer and cheese fondue with pretzel bites. The pretzel bites recipe can be found on our recipes page.
Ingredients Instructions

Ingredients

Serves Serves 4 to 6
½ lb (250 g) Brussels sprouts, halved
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
1 garlic clove, minced
1 cup (250 ml) pilsner beer
½ lb (250 g) Gruyère cheese, grated
½ lb (250 g) raclette cheese, grated
¼ lb (125 g) fontina cheese, grated
¼ lb (125 g) smoked Gouda cheese, grated
1½ tbsp (22 ml) cornstarch
1 tbsp (15 ml) whipping cream
4 chives, thinly sliced
Mustard Pretzel Bites, make ahead, recipe follows, to serve
1 large garlic sausage, sliced 1-in (2.5 cm) thick, to serve
2 radicchios, cut into 8 pieces, to serve
1 apple, cored and sliced, to serve
6 radishes, halved, to serve
1 small jar cornichons, to serve
16 cherry tomatoes, to serve
3 endives, quartered, to serve

Instructions

  1. Preheat oven to 375 F (190 C). Toss Brussels sprouts with olive oil and season to taste with salt and pepper. Transfer to a baking sheet and roast until golden brown and cooked through, about 20 to 25 minutes. Set aside.
  2. In a medium, heavy-bottomed saucepan, bring garlic and beer to a simmer over medium heat. In a bowl, toss grated cheeses with cornstarch. Once beer starts to simmer, reduce heat to low and add in a handful of cheese at time, stirring well after each addition and only adding more once cheese has melted. When all cheese has been incorporated, add cream and mix well. Transfer to a pre-warmed fondue bowl, garnish with chives, and serve with Mustard Pretzel Bites and remaining ingredients.
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Featuring

FIG & RUM CONSERVE

Ingredients Instructions

Ingredients

Serves 2 cups (500 ml)
1 lb (500 g) dried Mission figs, stemmed and coarsely chopped
1 cup (250 ml) Sailor Jerry Spiced Navy Rum, divided
¼ cup (60 ml) freshly squeezed lemon juice
¾ cup + ½ cup (175 ml + 125 ml) water
1 tsp (5 ml) grated fresh ginger
⅓ cup (75 ml) dark brown sugar
1 pinch salt

Instructions

  1. In a medium, heavy-bottomed, saucepan, combine figs, ½ cup (125 ml) spiced rum, lemon juice, water, ginger, brown sugar and salt. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer, stirring, until figs are very tender and no liquid remains in pan, 20 to 25 minutes. Allow to cool completely.
  2. Add remaining ½ cup (125 ml) spiced rum to pan. Using a handheld blender, process mixture until smooth. Spoon mixture into eight ¼-cup (60 ml) sterilized jars. Wipe rims of jars clean and seal. Store in refrigerator for up to 3 weeks. Use as a condiment on cheese and charcuterie boards.
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Drink Pairings

BOURBON-SOAKED CHERRIES

This delicious homemade preserve is the perfect accompaniment to your holiday entertaining spread. Wrap up a jar or two in a curated gift box of edible treats and you are sure to be the gifting superstar this year!
Ingredients Instructions

Ingredients

Serves eight 1-cup (250 ml) jars
2 lbs (1 kg) frozen cherries, defrosted and well-drained
½ cup (125 ml) water
1½ cups (375 ml) Luxardo Cherry Liqueur
1 tsp (5 ml) vanilla extract
1 small cinnamon stick
½ cup (125 ml) granulated sugar
2 cups (500 ml) Buffalo Trace Kentucky Bourbon

Instructions

  1. Line a large tray with paper towels. Spread out cherries in a single layer and allow to drain for 30 minutes to remove excess moisture, then pat cherries dry. Divide cherries between eight 1-cup (250 ml) sterilized jars. Set aside.
  2. In a medium saucepan, combine water, cherry liqueur, vanilla extract, cinnamon stick, sugar and bourbon. Over medium-high heat, bring mixture to a simmer, stirring occasionally. Reduce heat to medium-low and continue to simmer for another 10 minutes. Remove cinnamon stick.
  3. Carefully pour hot bourbon mixture evenly over cherries. Wipe rims of jars clean and seal. Cool for 1 hour, then refrigerate cherries for at least 3 days before using or store in refrigerator for up to 1 month. Serve in your favourite Manhattan or Old-Fashioned cocktail.
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Drink Pairings

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