Carrot Basque Cheesecake

This carrot Basque cheesecake brings a playful, seasonal twist to a beloved classic. Its naturally orange hue comes from the carrot purée folded into the batter, and it sits on a carrot-cake-inspired blondie base, giving you two desserts in one. For the best result, seek out a smooth, high-quality mascarpone from an Italian specialty shop. Conventional grainier versions won’t give you the same luxurious finish. Enjoy the Carrot Basque Cheesecake with Sanctuary Reserve Edition Single Malt Canadian Whisky or Bench 1775 Whistler Pinot Noir Icewine.
Ingredients Instructions

Ingredients

Serves 10 to 12
6 tbsp (90 ml) unsalted butter, melted
½ cup (125 ml) light brown sugar
4 large eggs, divided
1 tsp (5 ml) vanilla extract
½ cup + 2 tbsp (155 ml) all-purpose flour
1 medium carrot, grated
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
¼ tsp (1 ml) ground cardamom
3 × 8 oz (226 g) blocks cream cheese, room temperature
1 × 10 oz (300 ml) can sweetened condensed milk
½ cup (125 ml) carrot purée, homemade* or store-bought
1 cup (250 ml) whipping cream, chilled
2 tbsp (30 ml) smooth mascarpone, room temperature
3 tbsp (45 ml) icing sugar
2 tbsp (30 ml) Canadian whisky
toasted pecan halves, for garnish

Instructions

  1. Preheat oven to 425 F (220 C).
  2. Line a 7-in (18 cm) springform pan with a large piece of parchment, pressing and creasing to fit snugly so that it completely covers interior of cake pan and leaves at least 2-in (5 cm) overhang around all edges. Set aside.
  3. Start by making carrot blondie base. In a bowl, whisk melted butter, brown sugar, 1 egg and vanilla until well combined. Add flour, grated carrot, salt, cinnamon, nutmeg and cardamom. Using a spatula, fold dry ingredients into wet batter. Transfer batter to prepared springform pan and smooth into an even layer over bottom. Set aside.
  4. To make Basque cheesecake topping, in a food processor, combine remaining 3 eggs, cream cheese, sweetened condensed milk and carrot purée. Blend until a smooth batter forms, scraping down sides of bowl with a spatula as needed. Pour batter over blondie base and level with a rubber spatula or back of a spoon.
  5. Bake cheesecake until top is richly caramelized and centre is still jiggly, 40 to 50 minutes. Transfer to a rack and let cool completely to room temperature in pan, about 3 hours. Chill, uncovered, for at least 4 hours or up to overnight.
  6. Right before serving, in a chilled bowl, whisk whipping cream, mascarpone and icing sugar until medium-stiff peaks form. Gently fold in whisky with a spatula.
  7. Top cheesecake with whisky whipped cream and garnish with toasted pecans before slicing and serving.
Email Recipe
Email Recipe

Drink Pairings

Torched Cranberry Macadamia Tart

Elegantly understated but undeniably sumptuous, this showstopping tart is balanced with sweet and tangy cranberries in a buttery and nutty crust. Your guests will likely enjoy it all, so make another one for your own indulgence. After all, you deserve a treat too! Enjoy this Cranberry Macadamia Tart alongside Vintage Ink Whisky Barrel Aged Red or Monte Creek Blueberry Wine.
Ingredients Instructions

Ingredients

Serves 8-10
⅓ cup + ¼ cup (140 ml) butter, room temperature, divided
30 Biscoff cookies, roughly crumbled
⅛ tsp (a pinch) salt
⅛ tsp (a pinch) ground nutmeg (optional)
⅔ cup (160 ml) coarsely chopped macadamia nuts
1 large orange
4 cups (1 L) fresh cranberries (about 1 lb/450 g)
1 cup (250 ml) granulated sugar
1 whole egg
3 egg yolks
1 tsp (5 ml) cornstarch
1 egg white
⅛ tsp (a pinch) cream of tartar
¼ cup (60 ml) icing sugar

Instructions

  1. Preheat oven to 350 F (175 C) and adjust rack to centre of oven.
  2. Melt ⅓ cup (80 ml) butter and set aside.
  3. In a food processor, grind Biscoff cookies into fine crumbs. Alternatively, working with a handful of cookies at a time, place cookies in a zip-lock bag and use a mallet to crush them into fine crumbs.
  4. Transfer cookie crumbs to a large bowl. Add melted butter, salt, nutmeg (if using) and macadamia nuts and mix until combined. Pour crumbs into a 9-in (23 cm) square or round tart pan. Using your fingers or back of a flat-bottomed measuring cup, press crumbs evenly onto sides and bottom of tart pan. Bake for 10 minutes. Remove from oven and transfer tart pan to a rack. Using a sharp knife, trim any excess crumbs from edge of pan. Cool completely in tart pan. Can be made up to 1 day in advance.
  5. When ready to continue, preheat oven to 350 F (175 C). Shave a couple of 2-in (5 cm) long pieces of orange peel and set aside. Squeeze about ½ cup (125 ml) juice from orange.
  6. In a large saucepan over medium heat, bring cranberries, sugar, orange peels and squeezed orange juice to a boil. Boil for 10 to 12 minutes, until all cranberries have popped. Remove from heat and discard orange peels.
  7. Using an immersion blender or a food processor, purée cooked cranberries. Strain purée through a fine-mesh strainer. Transfer 1½ cups (375 ml) cranberry purée to a medium saucepan.
  8. In a medium bowl, whisk 1 whole egg, 3 egg yolks and cornstarch until no lumps remain. Pour over cranberries and cook over medium heat, stirring constantly, until it reaches 165 F (74 C) or sauce thickens. Sauce should coat back of a spoon, and when swiped through centre, a clean track should be left behind.
  9. Cut remaining ¼ cup (60 ml) butter into 4 pieces and place in a medium heatproof bowl. Pour hot cranberry mixture through a sieve over it. Using a whisk, mix well to melt and incorporate butter into mixture. Pour into prepared tart shell and bake in oven for 12 minutes. Edges should look set but centre should still be jiggly. Transfer tart to a rack and cool completely to room temperature, then transfer to refrigerator to chill overnight or for at least 4 hours.
  10. In a clean bowl, using a whisk or hand mixer on medium, whisk 1 egg white and cream of tartar until frothy. Increase speed to high and gradually add icing sugar until all sugar is used. Continue whisking until meringue is glossy, is tripled in volume and can hold a stiff peak.
  11. Transfer meringue to a large piping bag with a preferred tip to decorate tart as desired. Using a kitchen torch, lightly brown meringue with a low flame following manufacturer’s instructions.
Email Recipe
Email Recipe

Drink Pairings

Cranberry Mandarin Nests

Need a gluten-free dessert this holiday season? This is the recipe for you! Fluffy meringues cradle a white chocolate mousse and celebrate the seasonal flavours of mandarins and cranberries. Light and delicious, this is a recipe your guests will call back for! Pair these Cranberry Mandarin Nests with Quails’ Gate Fortified Vintage Foch or Gehringer Brothers Minus 9 Ehrenfelser Icewine
Ingredients Instructions

Ingredients

Serves 12
⅔ cup (160 ml) egg whites (from 5 to 6 eggs), room temperature*
1¼ cups (310 ml) icing sugar, plus more for garnish
1 tsp (5 ml) cornstarch
1 tsp (5 ml) white vinegar
½ cup (125 ml) cream cheese, room temperature
6 oz (170 g) white chocolate, finely chopped (about ¾ cup/180 ml)
1 cup (250 ml) whipping cream
1 tsp (5 ml) vanilla extract
1 cup (250 ml) canned mandarin segments
¾ cup (180 ml) chunky cranberry sauce

Instructions

  1. 1. Preheat oven to 325 F (160 C) and adjust rack to centre position. Line a baking sheet with parchment.*
  2. In bowl of a stand mixer or in a large, clean bowl using a hand mixer, whisk egg whites on medium speed until frothy. Increase speed to high and gradually add icing sugar, a heaping tablespoon at a time, until all sugar is used. Continue whisking until meringue is glossy and can hold a stiff peak.
  3. Add cornstarch and vinegar and whisk for about 30 seconds.
  4. Transfer meringue to a large piping bag fitted with a large open star tip (like Wilton 1M or similar). Pipe 12 circles, each about 2½-in (6.25 cm) diameter and 2-in (5 cm) high, on lined baking sheet, about 2-in (5 cm) apart. Using back of a spoon, gently make a hollow in centre of each to create a meringue nest.
  5. Place baking sheet in oven and turn temperature down to 225 F (110 C). Bake for 1 hour and 15 minutes. Turn off oven and let meringues cool in oven overnight or for at least 8 hours. Remove from oven and store in an airtight container until ready to use.
  6. In a medium bowl, use a wooden spoon to beat cream cheese until there are no lumps.
  7. Using a double boiler, melt white chocolate until smooth. Add to cream cheese and whisk until fully combined and smooth. Set aside.
  8. In a large bowl, whip cream and vanilla until soft peaks form. Gradually add cream cheese mixture and whip until fluffy and consistency of a mousse. Transfer mousse to a piping bag fitted with a large round tip (like Wilton 1A or similar). Pipe mousse into prepared meringue nests as desired. Alternatively, use a spoon to dollop mousse into nests.
  9. Top mousse with mandarin segments and about 1 tbsp (15 ml) cranberry sauce. Garnish with icing sugar before serving.
Email Recipe
Email Recipe

Drink Pairings

Red-Eye to Dubai

Dubai chocolate goes festive! Chocolate ganache tops a silky layer of cranberry mousse, which sits above a crunchy layer of pistachio kataifi adorning a chocolate pistachio brownie. A dessert this decadent will take you late into the evening, right on time to catch a red-eye to Dubai…or any destination! Pair this dessert with Maan Farms Blackberry Wine or Black Sage Pipe.
Ingredients Instructions

Ingredients

Serves 8-10
¾ cup (180 ml) all-purpose flour
¾ cup (180 ml) chopped pistachios, plus more crushed for garnish
½ cup + 2 tbsp (155 ml) butter, divided
1 cup + 1 tbsp (265 ml) granulated sugar, divid
½ cup (125 ml) cocoa powd
½ tsp (2.5 ml) salt, divided
2 eggs
4 tsp (20 ml) vanilla extract, divided
½ lb (225 g) kataifi, cut roughly into 2- to 3-in (5 to 7.5 cm) segments
1¼ cups (310 ml) pistachio cream, divided
1 tbsp (15 ml) tahini
1 tbsp (15 ml) gelatin
3 tbsp (45 ml) water
1 cup (250 ml) chunky cranberry sauce (not jellied)
2 egg whites
2½ cups + 2 tbsp (655 ml) whipping cream, divided
1 cup (250 ml) semi-sweet chocolate chips
glazed or frosted cranberries, for garnish

Instructions

  1. Preheat oven to 350 F (175 C). Lightly grease bottom and sides of a 9-in (23 cm) springform pan. Line bottom of pan with parchment.
  2. In a small bowl, mix flour and chopped pistachios. Set aside.
  3. In a small saucepan over medium heat, melt ½ cup (125 ml) butter. Remove from heat and let cool for a minute.
  4. Transfer melted butter to a large bowl and add 1 cup (250 ml) sugar, cocoa powder, ¼ tsp (1 ml) salt, eggs and 2 tsp (10 ml) vanilla. Whisk vigorously until fully combined. Fold in flour-pistachio mixture.
  5. Pour batter into prepared springform pan. Using an offset spatula, evenly distribute batter. Bake for 25 to 30 minutes, until a toothpick inserted in centre of brownie comes out with a few dry crumbs stuck to it and batter is no longer wet. Remove from oven and cool completely in pan.
  6. Once cooled, loosen sides of pan and line edge of brownie with acetate paper. Tighten sleeve of pan again to hold acetate paper and brownie in place.
  7. In a skillet over medium heat, melt remaining 2 tbsp (30 ml) butter and fry kataifi until it starts to turn golden brown, 7 to 8 minutes. Transfer to a large bowl.
  8. Add 1 cup (250 ml) pistachio cream, tahini and ⅛ tsp (a pinch) salt and mix until combined. Pour over brownie in springform pan and smooth surface with an offset spatula. Set aside.
  9. In a small bowl, combine gelatin and water and bloom for at least 10 minutes.
  10. In a small saucepan over medium-low heat, warm cranberry sauce, stirring occasionally until melted. Transfer to a medium bowl and whisk in bloomed gelatin until fully melted into cranberry sauce.
  11. In a separate medium bowl, whisk egg whites until stiff peaks form.
  12. In a large bowl, whisk 1½ cups (375 ml) whipping cream with remaining 1 tbsp (15 ml) sugar and 2 tsp (10 ml) vanilla until medium peaks form. Fold in a third of the cranberry sauce to lighten mixture. Then fold in remaining cranberry sauce until no streaks remain. Do same thing with whipped egg whites; fold in a third first and then remaining until no streaks remain. Do not overmix. Pour over pistachio kataifi layer in springform pan. Refrigerate overnight or for at least 6 hours, until mousse has set.
  13. Place remaining ¼ cup (60 ml) pistachio cream in a small bowl. In a separate small microwave-safe bowl or cup, microwave 2 tbsp (30 ml) whipping cream on high for 25 seconds. Pour over pistachio cream and stir until smooth. Transfer to a piping bag and cut a small hole at tip. Set aside.
  14. In a heatproof bowl, combine chocolate chips and remaining ⅛ tsp (a pinch) salt.
  15. In a small saucepan over medium heat, bring remaining 1 cup (250 ml) whipping cream to a simmer. Pour hot cream over chocolate and rest for 2 to 3 minutes to let chocolate melt. Mix until smooth and all chocolate has melted. Cool slightly for about 5 minutes, then pour evenly over cranberry mousse in springform pan.
  16. Use prepared piping bag with pistachio glaze to decorate surface as desired. Rest at room temperature for 15 to 20 minutes, then refrigerate for at least 2 hours. Garnish as desired with glazed or frosted cranberries (or both) and crushed pistachios. Release sleeve from springform pan and transfer cake to serving platter. Gently remove acetate paper before serving.
Email Recipe
Email Recipe

Drink Pairings

Baked Pears with Oat Walnut Crumble & Blue Cheese

This is the perfect finish to a meal for those who enjoy a sweet and savoury flavour combination. When picking pears for this recipe, look for ones that are firm when squeezed but have a subtle floral fragrance. They will be sweet and still hold their shape when roasted. Enjoy this dessert alongside Gehringer Brothers Minus 9 Ehrenfelser Icewine or Wild Goose Gewurztraminer.
Ingredients Instructions

Ingredients

Serves 4
⅔ cup (160 ml) liquid clover honey
1 cup (250 ml) whipping cream
3 tbsp (45 ml) unsalted butter, divided
1 pinch fine sea salt
4 almost ripe Anjou or Bartlett pears
1 cup (250 ml) pear cider
1 cup (250 ml) rolled oats
1 tbsp (15 ml) light brown sugar
½ cup (125 ml) walnut pieces
3 oz (85 g) your favourite blue cheese
¼ cup (60 ml) pomegranate arils

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small saucepan, combine honey, whipping cream and 2 tbsp (30 ml) butter. Place over medium-high heat and bring to a hard simmer. Turn heat down to medium and let mixture simmer, stirring often, until reduced and thickened, 8 to 10 minutes. Transfer honey caramel to a bowl, stir in salt and set aside to cool at room temperature.
  3. Slice each pear in half lengthwise. Using a measuring spoon, scoop out seeds and core from each pear half, making a shallow hollow to hold filling. If pears will not sit flat on their rounded edge, cut a small slice off bottom to make flat. Arrange pears, skin-side down and in a single layer, in a 9 × 13‑in (23 × 32.5 cm) baking pan. Drizzle pear cider over pears, then transfer pan to oven. Roast pears until easily pierced with a paring knife but not falling apart, 15 to 20 minutes.
  4. While pears bake, make crumble topping. In a frying pan over medium heat, melt remaining 1 tbsp (15 ml) butter. Add oats and sauté until darkened and crisp, about 3 minutes. Stir in brown sugar and walnut pieces and sauté until sugar has melted and walnuts are fragrant, about another 3 minutes. Transfer crumble to a sheet of parchment and set aside.
  5. To serve, transfer warm pears to serving plates. Drizzle with some honey caramel sauce and top with oat walnut crumble and a crumbling of blue cheese. Top with another drizzle of caramel, garnish with pomegranate arils and enjoy.
Email Recipe
Email Recipe

Drink Pairings

Cranberry Cheesecake Swirled Pumpkin Bars

Looking for a Friendsgiving dessert that is easy to share but still brings the wow factor? These plush, fudgy bars tick all the boxes. They are easy to transport with no fussy assembly or fragile crust, and their festive flavour makes them the perfect sweet finish after a big Thanksgiving meal. Serve this dessert with Lot No. 40 100% Rye Canadian Whisky or Forty Creek Butter Tart.
Ingredients Instructions

Ingredients

Serves Makes 18 bars
1 cup (250 ml) unsalted butter
1 cup (250 ml) brown sugar
1⅓ cups (330 ml) granulated sugar, divided
⅔ cup (160 ml) pumpkin purée
1 tbsp (15 ml) vanilla extract
2 large eggs, divided
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
1½ tsp (7.5 ml) ground cinnamon
1½ tsp (7.5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
1 × 8 oz (226 g) block cream cheese, room temperature
1 cup (250 ml) canned cranberry sauce, stirred
¼ cup (60 ml) ginger wine

Instructions

  1. Preheat oven to 350 F (175 C). Line a 9 × 13‑in (23 × 32.5 cm) baking pan with parchment.
  2. In a small saucepan, combine butter, brown sugar and 1 cup (250 ml) granulated sugar. Place over medium heat and cook, stirring constantly, until butter and sugars have combined into a homogeneous, glossy mixture, about 8 minutes.
  3. In a large bowl, whisk pumpkin purée, vanilla and 1 egg. Add butter-sugar mixture and stir to incorporate.
  4. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon and ginger. Add to pumpkin mixture and fold in with a rubber spatula just until no streaks of flour mixture remain. Pour batter into prepared pan and spread into an even layer.
  5. In a separate medium bowl, combine cream cheese with remaining ⅓ cup (80 ml) granulated sugar and egg. Whisk with a fork until smooth. Set aside.
  6. In another medium bowl, stir cranberry sauce and ginger wine. Set aside.
  7. Drop big spoonfuls of cream cheese mixture on top of pumpkin batter, followed by large dollops of cranberry sauce mixture. Use a butter knife to make big, distinct swirls, taking care not to over-swirl batter.
  8. Transfer baking pan to oven and bake until edges are set and centre has puffed slightly but is still slightly gooey, 25 to 30 minutes.
  9. Let cool completely on a rack before removing from baking pan and slicing into 18 bars. Store in an airtight container in refrigerator for up to 5 days.
Email Recipe
Email Recipe

Drink Pairings

Red Grape Frangipane Tart

This recipe is a cozy twist on a classic French dessert. Frangipane is a rich almond-flavoured filling that’s creamy and slightly sweet. In this version, frangipane is tucked inside a crisp, buttery tart crust and topped with juicy red grapes that caramelize slightly as they bake. The result is a beautiful, rustic tart that’s both elegant and comforting. If you are feeling fancy, a dollop of unsweetened whipped cream on top of a slice would not disappoint. The Tart can be paired with Macaloney’s Cath-Nah-Aven Single Malt Canadian Whisky or Frind Sparkling Brut.
Ingredients Instructions

Ingredients

Serves 8
CRUST
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine sea salt
½ cup + 1 tbsp (140 ml) very cold unsalted butter, cubed
1 large egg
1 egg yolk
FRANGIPANE FILLING
⅔ cup (160 ml) unsalted butter, room temperature
⅓ cup (80 ml) granulated sugar
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) ground cinnamon
2 large eggs
¼ cup (60 ml) all-purpose flour
1 cup (250 ml) almond flour
9 oz (250 g) seedless red grapes, halved
2 tbsp (30 ml) sliced almonds
TOPPING
1 tbsp (15 ml) liquid clover honey
¼ cup (60 ml) grappa
2 cups (500 ml) seedless red grapes on the vine, cut into small clusters

Instructions

  1. To make Crust, in bowl of a food processor fitted with steel blade attachment, pulse flour, icing sugar and salt. Scatter butter over dry ingredients and pulse 8 to 10 times until butter is coarsely cut in. Add whole egg and process in long pulses, about 10 seconds each, until dough comes together in large clumps. Turn out dough onto a clean work surface and very sparingly knead just to incorporate any dry ingredients that might have escaped mixing. Form into a disc, wrap in plastic wrap and chill in refrigerator for 2 hours.
  2. With butter or cooking spray, lightly grease a 9-in (23 cm) fluted tart pan with a removable bottom.
  3. On a lightly floured sheet of parchment, roll out chilled dough into a 16-in (40 cm) round, lifting and turning dough occasionally to free from paper. Using paper as an aid, turn dough into prepared tart pan before peeling off paper. Press dough into corners and seal any cracks in dough. Trim overhang to ½-in (1.25 cm). Fold in overhang, making double-thick sides. Pierce crust all over with fork. Freeze for at least 30 minutes.
  4. Preheat oven to 375 F (190 C).
  5. Coat shiny side of a piece of foil with butter or cooking spray, then place it, buttered-side down, tightly against frozen crust. Put tart pan on a baking sheet and bake crust for 20 minutes. Carefully remove foil. If crust has puffed, press it down gently with back of a spoon. Bake for another 5 to 10 minutes, until firm but still pale.
  6. While crust finishes baking, whisk egg yolk in a small bowl and set aside.
  7. Once crust is baked, transfer tart pan to a rack, brush inside crust with a light coating of egg yolk and allow to cool at room temperature.
  8. Reduce oven temperature to 350 F (175 C).
  9. To make Frangipane Filling, in bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, vanilla and cinnamon until pale and creamy, about 4 minutes. Add eggs 1 at a time, beating well after each. Remove bowl from machine. Add all-purpose and almond flours and incorporate with a wooden spoon. Spread filling evenly over base of crust. Top with halved grapes and sprinkle with almonds.
  10. Bake until filling is puffed and set, 40 to 45 minutes. Place on a rack to cool to room temperature.
  11. To make Topping, in a small saucepan, combine honey and grappa and place over medium-high heat. Bring to a simmer, stirring constantly. Simmer for 5 minutes, then remove from heat and set aside to cool to room temperature.
  12. To serve, artfully arrange grape clusters over tart and drizzle with some grappa honey. Slice into wedges and serve.
Email Recipe
Email Recipe

Drink Pairings

Apple Cider Doughnut Cake

If fall had a flavour, it just might be this cake. Inspired by those warm cinnamon-sugar-coated apple cider doughnuts you find at farm markets while apple picking, this cake captures in a bite everything we love about a crisp autumn day. Pair this cake with Fitzpatrick Fitz Brut or Verve Cider.
Ingredients Instructions

Ingredients

Serves 12
½ cup + ⅓ cup (205 ml) unsalted butter, room temperature, divided
½ cup (125 ml) vegetable oil
1 cup (250 ml) light brown sugar
¼ tsp (1 ml) fine sea salt
5 large eggs, room temperature
2 tsp (10 ml) vanilla extract
⅓ cup (80 ml) applesauce
¾ cup (180 ml) hard apple cider
½ tsp (2.5 ml) ground nutmeg
1 tbsp + 2 tsp (25 ml) ground cinnamon, divided
¼ tsp (1 ml) ground cloves
3½ cups (860 ml) all-purpose flour
2½ tsp (12.5 ml) baking powder
¼ tsp (1 ml) baking soda
2 large apples, peeled and diced
½ cup (125 ml) granulated sugar

Instructions

  1. Preheat oven to 350 F (175 C). Grease a 12-cup (3 L) Bundt cake pan with cooking spray or butter, then dust all over with flour to coat evenly. Tap out any excess flour. Set pan aside.
  2. In bowl of a stand mixer fitted with paddle attachment, cream ½ cup (125 ml) butter, oil, brown sugar and salt until well combined and lightened in colour, about 3 minutes. Beat in eggs 1 at a time. Add vanilla, applesauce, cider, nutmeg, 1 tbsp (15 ml) cinnamon and cloves. Mix until well combined.
  3. Remove bowl from stand mixer and sift flour, baking powder and baking soda right over batter. Top with diced apples and use a spatula to fold everything together until just combined.
  4. Scoop batter into prepared Bundt cake pan and smooth top to even. Transfer pan to oven and bake until a wooden skewer inserted into centre comes out clean, 50 to 60 minutes.
  5. Meanwhile, in a small bowl, whisk granulated sugar and remaining 2 tsp (10 ml) cinnamon. Set aside.
  6. Once cake has baked, let rest on a rack for 10 minutes. Carefully turn out of pan and cool to room temperature.
  7. In a small saucepan over medium heat, melt remaining ⅓ cup (80 ml) butter. Continue to cook, watching carefully and stirring constantly, until milk solids start to separate and turn golden, about 5 minutes. Transfer to a bowl and set aside.
  8. Once cake is cool, set on a rack over a baking sheet. Brush all over with brown butter and then spoon on cinnamon-sugar mixture, pressing gently into cake. Transfer to a serving platter. Slice and serve.
Email Recipe
Email Recipe

Drink Pairings

Strawberry Rye Galette with Elderflower Cream

This rustic yet elegant galette is a memorable ending to any outdoor meal. While little can beat a sun-ripened strawberry, feel free to incorporate or substitute any of summer’s dazzling array of fresh fruit in the filling. Peaches, nectarines, plums, blueberries or blackberries would all be divine. Just note that you may need to add a bit more flour to the filling if the fruit is particularly juicy. Enjoy this dessert alongside Jacob's Creek Moscato Rose or Fruli Strawberry Beer.
Ingredients Instructions

Ingredients

Serves 8
1 cup + 2 tbsp (280 ml) all-purpose flour, divided
½ cup (125 ml) dark rye flour
½ tsp (2.5 ml) fine sea salt
¼ tsp (1 ml) ground cinnamon
|½ cup + 2 tbsp (155 ml) cold unsalted butter
4 to 6 tbsp (60 to 90 ml) ice water
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) finely grated lemon zest
3½ cups (860 ml) sliced fresh strawberries
2 tbsp + 1 cup (280 ml) whipping cream, divided
3 tbsp (45 ml) sliced almonds
2 tbsp (30 ml) turbinado sugar
⅓ cup (80 ml) icing sugar
½ tsp (2.5 ml) vanilla extract
1 tbsp (15 ml) St-Germain Elderflower Liqueur
edible flowers, for garnish (optional)

Instructions

  1. To bowl of a food processor, add 1 cup (250 ml) all-purpose flour, rye flour, salt and cinnamon, and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer dough to a clean work surface and gently pat into a disc, then wrap in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  2. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside.
  3. In a large bowl, whisk remaining 2 tbsp (30 ml) all-purpose flour with granulated sugar and lemon zest until well combined. Add strawberries and gently toss in flour mixture until evenly combined.
  4. On a lightly floured surface, roll out dough to a 12-in (30 cm) round. Carefully transfer to lined baking sheet. Mound strawberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with 2 tbsp (30 ml) cream and sprinkle with almonds and turbinado sugar.
  5. Bake until crust is golden brown and filling is bubbling, 45 to 50 minutes. Remove from oven, set on a rack and let cool to room temperature on baking sheet.
  6. Just before serving, in bowl of a stand mixer fitted with whisk attachment, combine remaining 1 cup (250 ml) cream, icing sugar, vanilla and elderflower liqueur. Whip at medium speed until soft peaks form, about 3 minutes. You can also do this in a large bowl with a hand mixer or whisk.
  7. To serve, slice cooled galette and divide among serving plates. Top with a dollop of cream and garnish with edible flowers, if desired.
Email Recipe
Email Recipe

Drink Pairings

Surprise Cake

Get those cameras ready: this cake is a showstopper for any celebration! Easy, delicious and spilling with a surprise, this fun-to-make cake is a treat for you and your guests. Follow this recipe to make it once, then let your creativity lead the way to future variations using your favourite flavours. Consider pairing this cake with Veneto Moscato Oggi Frizzante or Baileys Birthday Cake.
Ingredients Instructions

Ingredients

Serves 6 to 8
4 × 8- to 9-in (20 to 23 cm) vanilla cakes made from boxed cake mix
4 × 16 oz (450 g) tubs store-bought vanilla frosting
2 cups (500 ml) mini Easter egg candies
candy sprinkles, for garnish

Instructions

  1. Trim domes off cakes to create flat tops. Using a 3½-in (9 cm) round cookie cutter, cut centres out of 3 cakes to align with each other.
  2. In a large mixing bowl, beat vanilla frosting until smooth and fluffy. Transfer half to a large piping bag with a large round nozzle (such as Wilton 1A). Smear about 2 tsp (10 ml) vanilla frosting around centre of cake platter.
  3. Place 1 cake layer with hole in centre of platter. Pipe concentric circles of frosting to cover surface, leaving centre open. Repeat this step with remaining 2 cake layers with holes cut in centre. Using a small offset spatula, line hollow in centre of cake with thin layer of frosting.
  4. Gently fill hollow in centre of cake with mini Easter egg candies. Reserve extra for decorating cake if desired. Place last cake layer (the one without hole cut in centre) on top.
  5. Pipe rings of frosting around side of cake, starting from bottom and moving upwards. Fill piping bag with remaining frosting as needed and continue piping rings around top of cake as well. Pipe frosting into any gaps. Using a metal spatula, smooth frosting on top and sides of cake.
  6. Decorate with sprinkles or reserved mini Easter egg candies, as desired.
Email Recipe
Email Recipe

Drink Pairings

Subscribe to Desserts