Whipped Feta with Red-Wine Grilled Mixed Berries

This fun, dippable whipped feta red-wine dessert is a great choice when wanting to serve something to linger over at the end of a meal. Serve with an array of fruit, cookies or grilled brioche, allowing diners to choose their own sweet adventure. Pair with Dirty Laundry Hush Rosé.
Ingredients Instructions

Ingredients

Serves 4
10 oz (280 g) feta, crumbled
⅓ cup (80 ml) plain Greek yogurt
1 tbsp (15 ml) extra-virgin olive oil
4 tbsp (60 ml) liquid clover honey, divided
½ tsp (2.5 ml) ground cardamom
1 lb (450 g) mixed red berries (such as strawberries, raspberries, blackberries or cherries), halved if large
3 tbsp (45 ml) See Ya Later Ranch Poppy Red
fresh thyme leaves, mint leaves and/or basil leaves, for garnish
selection of fruit, cookies or grilled brioche, to serve

Instructions

  1. Preheat barbecue grill to medium-high.
  2. Meanwhile, make whipped feta. In bowl of a food processor fitted with an S blade, combine feta, yogurt, olive oil, 2 tbsp (30 ml) honey and cardamom. Blend until smooth and creamy, scraping down sides of bowl with a rubber spatula as needed. Transfer to a bowl and refrigerate until ready to serve.
  3. In a medium bowl, gently toss mixed berries, red wine and remaining 2 tbsp
  4. (30 ml) honey. Stack 2 layers of heavy-duty foil on top of each other and fold up sides slightly. Add berry mixture and bring up edges to create an open parcel. Alternatively, you could use an ovenproof frying pan. Place over flames, reduce heat to medium and grill for 10 to 15 minutes, taking care to stir every few minutes. Berries should be softened and starting to release their juices. If not, continue to grill for another 5 to 10 minutes.
  5. To assemble, spread whipped feta onto a dinner plate or into a shallow bowl. Spoon warm berries over whipped feta. Garnish with a drizzle of berry juices and a sprinkling of herbs. Serve alongside fruit, cookies or brioche for dipping.
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Drink Pairings

Okanagan Peach Bourbon Upside-Down Barbecue Cake

While grilling this season, why not try baking on the barbecue? This cake is cooked on the grill in a cast iron skillet. If you would rather bake inside, simply cook the caramel on the stovetop over medium heat and bake the cake in a 350 F (175 C) oven for 35 to 40 minutes. This cake is also delicious using nectarines or plums in place of peaches. Pair this recipe with No Boats on Sunday BC Cider.
Ingredients Instructions

Ingredients

Serves 8 to 10
¾ cup (180 ml) unsalted butter, divided
⅓ cup (80 ml) lightly packed light brown sugar
3 tbsp (45 ml) Maker’s Mark Kentucky Straight Bourbon Whisky
½ cup + 2 tbsp (155 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) kosher salt
¼ cup (60 ml) finely ground pecans
1½ cups (375 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
3 to 4 peaches, pitted and sliced into thin half-moons

Instructions

  1. With lid closed, preheat 1 side of barbecue grill so temperature registers 350 F (175 C).
  2. Place an 8- or 9-in (20 or 23 cm) cast iron skillet over flame. Add ¼ cup (60 ml) butter, brown sugar and bourbon and stir with a wooden spoon until butter has melted and mixture is bubbling, about 4 minutes. Remove skillet from heat and set aside while making cake batter.
  3. In a medium saucepan, melt remaining
  4. ½ cup (125 ml) butter over grill. Remove and stir in granulated sugar, eggs, vanilla, cinnamon, salt and ground pecans until well combined. Sift flour and baking powder overtop, then fold in with a rubber spatula until just combined.
  5. Artfully arrange peach slices over caramel in skillet, starting from centre and layering peaches in a spiral, making sure to fill in any gaps. Spoon batter over peaches and spread out evenly with a rubber spatula or back of a spoon.
  6. With barbecue still at 350 F (175 C), place skillet on grill over indirect heat (away from ignited burner), close lid and bake cake for 40 to 50 minutes, rotating skillet halfway through cooking time. Cake should look golden and a wooden skewer inserted in centre should come out clean.
  7. Remove skillet from grill, place on a rack and cool for 10 minutes. Run a knife around edge of skillet to loosen cake before inverting onto a serving plate. Serve warm or at room temperature.
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Drink Pairings

Limoncello Blueberry Tiramisu with Candied Rosemary

Once summer arrives, the desire to spend time in the kitchen tends to wane and we look for fresh recipes that can be whipped up in a jiffy. This limoncello blueberry tiramisu is perfect for such an occasion. With just a few ingredients, you will have a dessert with next to no effort yet packed with flavour. Feel free to shake things up by replacing the blueberries with strawberries, raspberries or blackberries, or even the ladyfingers with amaretti cookies. The Candied Rosemary is optional but takes this dessert from simply delicious to stunning. This dessert pairs beautifully with Steller's Jay Brut.
Ingredients Instructions

Ingredients

Serves 4
13 oz (370 g) fresh blueberries, plus more for garnish
½ cup + 2 tbsp (155 ml) icing sugar, divided
3 tbsp (45 ml) fresh lemon juice, divided
1 tbsp (15 ml) finely grated lemon zest
¼ cup (60 ml) granulated sugar
¼ cup + 2 tbsp (90 ml) Luxardo Limoncello, divided
⅔ cup (160 ml) whipping cream
1 tbsp (15 ml) powdered milk (optional)
⅓ lb (150 g) mascarpone
4 ladyfingers, each cut in half
Candied Rosemary leaves, for garnish, make ahead, recipe follows

Instructions

  1. Start by making a blueberry coulis. In a small saucepan, stir blueberries, ½ cup (125 ml) icing sugar and 1 tbsp (15 ml) lemon juice. Set over medium heat and bring to a simmer, stirring often. Simmer until blueberries have broken down and mixture is glossy, about 5 minutes. Transfer blueberry coulis to a bowl and refrigerate, stirring occasionally, until cool. Blueberry coulis can be made up to 2 days ahead.
  2. In a small saucepan, stir remaining 2 tbsp (30 ml) lemon juice, lemon zest and granulated sugar. Set saucepan over medium heat and warm mixture, stirring constantly, until sugar has dissolved. Remove saucepan from heat and stir in ¼ cup (60 ml) limoncello. Transfer lemon syrup to a medium bowl and set aside to cool to room temperature. Lemon syrup can be made ahead and kept in an airtight container in refrigerator for up to 3 days.
  3. In a medium bowl, whisk whipping cream and powdered milk (if using) until stiff peaks form. Set aside.
  4. In bowl of a stand mixer fitted with whisk attachment, combine mascarpone, remaining 2 tbsp (30 ml) icing sugar and remaining 2 tbsp (30 ml) limoncello. Whisk on medium speed until well combined and slightly aerated, about 2 minutes. Fold in whipped cream with a rubber spatula until incorporated completely.
  5. To assemble, place a generous spoonful of blueberry coulis in bottom of each of 4 serving glasses. Top with a good dollop of lemon mascarpone cream before dipping half the ladyfingers in lemon syrup and placing on top of cream. Repeat, creating another layer with more blueberry coulis, mascarpone cream and syrup-dipped ladyfingers. Garnish with another dollop of mascarpone cream, a drizzle of coulis, some fresh blueberries and Candied Rosemary leaves.
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Drink Pairings

Blackberry Tart with Grilled Grand Marnier Oranges

This brilliantly coloured blackberry tart with Grand Marnier oranges makes the perfect finale to any summertime meal. You can swap out the blackberries for raspberries for an equally delicious result. Try pairing this recipe with Saintly The Good Sparkling Rosé.
Ingredients Instructions

Ingredients

Serves 10
1 cup (250 ml) unsalted butter, divided
2 cups (500 ml) gingersnap cookie crumbs
¼ tsp (1 ml) fine salt
¼ cup (60 ml) water, room temperature
2½ tsp (12.5 ml) powdered gelatin
3 cups (750 ml) blackberries, plus more for garnish
¾ cup (180 ml) whole milk
½ cup (125 ml) granulated sugar
½ cup (125 ml) whipping cream
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) light brown sugar
2 tbsp (30 ml) Grand Marnier Cordon Rouge
2 navel oranges, ends trimmed off and each cut into 8 rounds

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a small saucepan over medium heat, melt ½ cup (125 ml) butter. Cook, stirring occasionally, until butter stops foaming and solids start to turn golden brown, 8 to 10 minutes. Transfer butter to a medium bowl and set aside to cool slightly.
  3. In a medium bowl, stir gingersnap cookie crumbs, salt and ⅓ cup (80 ml) browned, melted butter until well combined and mixture sticks together in a clump when pressed between fingers. Press crust mixture into a 9-in (23 cm) fluted tart pan, pressing mixture evenly into bottom and up sides. Refrigerate tart shell for 10 minutes. Save any remaining browned butter for another use; it will keep in an airtight container in refrigerator for up to 2 weeks.
  4. Place chilled tart shell on a rimmed baking sheet and bake until firm, 12 to 14 minutes. Set aside on a rack to cool completely at room temperature.
  5. To make blackberry filling, start by placing water in a small bowl and sprinkling gelatin evenly overtop. Let bloom for 5 minutes.
  6. Meanwhile, place blackberries in bowl of a food processor fitted with an S blade. Blend until blackberries are well puréed. Strain mixture through a fine-mesh strainer into a bowl and discard seeds. You should have about 1 cup (250 ml) purée.
  7. In a medium saucepan over medium heat, bring milk and sugar to a simmer, stirring often. Remove from heat and stir in bloomed gelatin until it melts. Transfer warm milk mixture to a blender along with blackberry purée, whipping cream and vanilla. Blend on low until well combined. Transfer mixture to a container with a pour spout. Carefully pour blackberry mixture into crust, filling it to top. Transfer tart to refrigerator until custard is set, at least 1 hour.
  8. Preheat barbecue grill to medium, taking care to clean and oil grills.
  9. In a small saucepan, combine remaining ½ cup (125 ml) butter, brown sugar and Grand Marnier. Warm gently over medium heat, whisking constantly, until butter melts and sugar dissolves. Remove from heat.
  10. Place orange slices on grill and baste with butter mixture. Grill until grill marks form on underside, about 1 minute, then flip and baste again. Continue to grill until warm but not falling apart. Transfer to a platter and baste one last time. Let cool for 5 minutes.
  11. To serve, remove tart from tart pan and place on a serving platter. Artfully arrange grilled orange slices over tart and garnish with additional blackberries. Slice and serve.
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Drink Pairings

Rhuby-Rose Tart

Impress your guests, and maybe even yourself, with this Rhuby-Rose Tart. This tangy rhubarb curd is cradled in a sweet, crumbly crust with a soft hint of rose, adding an aromatic touch. Decorate as you please and make this recipe your own. Consider pairing this recipe with La Marca Prosecco Rosé or Sheringham Rhubarb Gin Liqueur.
Ingredients Instructions

Ingredients

Serves 6-8
⅔ cup + ¾ cup (340 ml) butter, divided
2 cups (500 ml) graham cracker crumbs
2 tbsp (30 ml) golden brown sugar or granulated sugar
⅛ tsp (a pinch) salt
4 stalks rhubarb (about 1 lb/450 g), cut into 2-in (5 cm) chunks (fresh or frozen)
1½ tsp (7.5 ml) gelatin crystals
2 tbsp (30 ml) water
3 large eggs
¾ cup (180 ml) granulated sugar
2 tsp (10 ml) rosewater
shelled pistachios, strawberries, freeze-dried strawberries, dried roses and fresh mint leaves, for garnish, as desired

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a small saucepan, melt ⅔ cup (160 ml) butter until it starts to change colour. Remove from heat and allow to cool slightly.
  3. In a large bowl, combine graham cracker crumbs, sugar, salt and melted butter. Mix well. Pour into a 10-in (25 cm) tart dish or pan. Using back of a round, flat-bottomed measuring cup, push and press mixture evenly along bottom and sides of tart dish or pan.
  4. Bake for 8 to 10 minutes, until golden brown. Remove from oven and allow to cool completely. Blend rhubarb in a food processer. Strain through a fine-mesh strainer placed over a bowl to separate juice from pulp. Use a spoon to press solids in strainer to extract all juice. Discard solids. This should yield about 1¼ cups (310 ml) rhubarb juice.
  5. In a small bowl, combine gelatin and water and allow gelatin to bloom for 5 minutes. Set aside.
  6. In a bowl, using a handheld blender or wire whisk, whisk eggs and sugar until blended and smooth.
  7. In a medium saucepan, combine 1 cup (250 ml) rhubarb juice, egg mixture and ¾ cup (180 ml) butter. Cook over medium-low heat until butter melts. Stirring regularly to avoid eggs congealing along bottom and sides of saucepan, continue cooking until mixture thickens to consistency of thick yogurt. Remove immediately from heat. If curd is too thick, add remaining rhubarb juice a few tablespoons at a time.
  8. Add bloomed gelatin and rosewater and mix until gelatin has fully dissolved. Strain through a fine-mesh strainer to remove any lumps.
  9. Pour into prepared tart shell. Refrigerate overnight or for at least 4 hours to set.
  10. Garnish as desired with pistachios, strawberries, freeze-dried strawberries, dried roses and mint.
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Drink Pairings

Spirited Halo Halo

Tagalog for “mix-mix,” halo-halo is a traditional Filipino dessert that’s a party in a glass. The icy treat gets its name from a concoction of sweet ingredients in interesting flavours and textures topped with shaved ice and evaporated or condensed milk. If you don’t have a shaved ice maker, you can simply crush ice into a fine powder in your blender. Look for halo-halo ingredients in your local Asian market or online. Pair this recipe with Captain Morgan Mango Mai Tai.
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) small sago pearls
4 cups (1 L) water
1½ cups (375 ml) unsweetened coconut milk
¼ cup (60 ml) sweetened condensed milk
¼ cup (60 ml) evaporated milk
2 mangoes, peeled, pitted and cut into bite-sized cubes
1 dragon fruit, peeled and cut into bite-sized cubes
1 cup (250 ml) quartered or diced strawberries
⅓ cup (80 ml) drained palm seeds
4 tbsp (60 ml) Don Papa Rum, plus more if desired
4 to 6 cups (1 to 1.5 L) shaved ice
ube ice cream or pandan ice cream
leche flan (purchased), cut into 1-in (2.5 cm) pieces

Instructions

  1. In a medium saucepan, cook sago pearls in water according to package directions. Drain, then place warm in a medium bowl with coconut milk, stirring well to separate pearls. Set aside and let cool to room temperature. Coconut sago can be made up to this point and stored in an airtight container in refrigerator for up to 2 days. Before serving, warm gently over low heat to bring to room temperature.
  2. In a small bowl or glass measuring jug, stir condensed milk and evaporated milk. Set aside.
  3. In 4 tall glasses, layer sago pearls, mango pieces, dragon fruit pieces, strawberries and palm seeds. Feel free to add more or less of any ingredient. Pour at least 1 tbsp (15 ml) Don Papa Rum into each glass. Add shaved ice to fill each glass, taking care to leave some room for toppings. Top ice with 2 tbsp (30 ml) milk mixture before topping everything off with a scoop or two of ice cream and some leche flan. Halo halo is best enjoyed right away.
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Drink Pairings

Ube-Glazed Mochi Doughnuts

A delicious cultural mash-up, these fluffy Ube-Glazed Doughnuts have a pleasant chew and are dipped in a vibrant ube glaze. If you are looking for doughnuts in a hurry, skip the shaping and simply fry bite-sized balls before glazing. Pair this recipe with Ruffino Moscato D’asti or Baileys Almande Almond Beverage.
Ingredients Instructions

Ingredients

Serves 8
2 cups (500 ml) sweet rice flour, divided
¾ cup (180 ml) whole milk, divided
½ cup (125 ml) tapioca starch
¼ cup (60 ml) granulated sugar
¼ tsp (1 ml) kosher salt
1 tsp (5 ml) baking powder
1 egg
2 tbsp (30 ml) unsalted butter, melted
vegetable oil, for frying, plus more for shaping doughnuts
1½ cups (375 ml) icing sugar
2 tbsp (30 ml) 2% milk
¼ to ½ tsp (1 to 2.5 ml) ube extract (available at Filipino grocery stores and online)
2 oz (60 g) white chocolate chips

Instructions

  1. Start by making mochi doughnuts. In a microwave-safe bowl, use a fork to stir ¼ cup (60 ml) sweet rice flour and ¼ cup (60 ml) milk. Microwave on high for 15-second intervals, stirring between cooking times, until a sticky dough forms, 30 to 45 seconds in total. Set aside and let cool to room temperature.
  2. Meanwhile, in a medium mixing bowl, whisk remaining 1¾ cups (430 ml) rice flour, remaining ½ cup (125 ml) milk, tapioca starch, sugar, salt and baking powder. Set aside. In a small bowl, whisk egg and melted butter. Set aside.
  3. To dry ingredient bowl, add cooled mochi dough and egg mixture. Stir with a wooden spoon until dough comes together. Continue to knead dough in bowl until smooth and only slightly sticky. Dough should be able to hold its shape. Add a little more rice flour as needed.
  4. Pour vegetable oil into a large heavy-bottomed saucepan to come 2-in (5 cm) up sides. Fit saucepan with a deep-frying thermometer and heat oil over medium until thermometer registers 350 F (175 C).
  5. Cut a large piece of parchment into eight 4-in (10 cm) squares and set aside.
  6. To shape doughnuts, lightly oil your hands and divide dough into 8 equal portions. Working with 1 portion of dough at a time, divide portion into 8 pieces and roll into balls. Arrange 8 balls in a circle on a parchment square, making sure balls are touching. Transfer parchment with doughnut ring to a rimmed baking sheet. Repeat rolling and shaping process to make 7 more doughnut rings.
  7. Working with 1 doughnut ring at a time, carefully pick up a parchment square and lower it, paper-side down, into oil. Fry for about 45 seconds, then carefully remove parchment with tongs and discard. Continue to fry doughnut until golden brown, about 2 minutes per side. Take care not to flip too early or doughnut may break apart. Carefully transfer to a rack and let cool. Repeat cooking process with remaining doughnuts.
  8. While doughnuts cool, make glaze. In a medium bowl wide enough to dip doughnuts into, whisk icing sugar, milk and desired amount of ube extract. Adjust consistency as desired with milk, 1 tsp (5 ml) at a time.
  9. Dip tops of doughnuts in glaze, letting excess drip back into bowl, and return to rack. Let sit until glaze is set, about 15 minutes.
  10. Melt white chocolate chips in a double boiler. Drizzle over doughnuts and let white chocolate set for 15 minutes. Doughnuts are best eaten the same day they are made.
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Drink Pairings

Matcha Coconut Crêpe Cake

This striking Matcha Coconut Crêpes Cake will be a welcome finale to any springtime meal. A captivating fusion of delicate crêpes and luscious coconut mascarpone cream, this delightful dessert offers layers of thin, green-tea-infused crêpes. Please take note to use coconut cream and not coconut milk in this recipe. Consider pairing this recipe with Choya Uji Green Tea Umeshu or Amarula Plant-Based Cream Like Liqueur.
Ingredients Instructions

Ingredients

Serves 12
2⅔ cups (660 ml) whole milk
6 tbsp (90 ml) water
6 eggs
6 tbsp (90 ml) unsalted butter, melted
3 cups (750 ml) all-purpose flour
½ tsp (2.5 ml) fine sea salt
3 tbsp (45 ml) granulated sugar
5 tsp (25 ml) vanilla extract, divided
2 tbsp (30 ml) good-quality matcha powder, plus more for garnish coconut oil, for cooking crêpes
2 cups (500 ml) canned coconut cream (thick, creamy part only, no coconut water)
2 cups (500 ml) mascarpone
¼ cup (60 ml) icing sugar, plus more for whipping cream
1 cup (250 ml) whipping cream
toasted coconut ribbons, for garnish

Instructions

  1. In a blender, combine milk, water, eggs, melted butter, flour, salt, sugar, 4 tsp (20 ml) vanilla and matcha powder and blend until thoroughly combined, about 1 minute. Transfer to a jug or mixing bowl and refrigerate for at least 30 minutes and up to overnight.
  2. When ready to cook crêpes, remove batter from refrigerator and give it a light whisk. It should have consistency of whipping cream. If too thick, whisk in 1 to 2 tbsp (15 to 30 ml) water to thin it out.
  3. Heat a 7-in (18 cm) non-stick frying pan over medium-low heat. When warm, lightly grease with coconut oil, wiping off any excess with paper towel. Pour in enough batter to thinly coat bottom of pan, about 3 tbsp (45 ml). Tilt pan so entire bottom surface is coated with a thin layer of batter. Let cook for about 2 minutes. Crêpe is ready to flip when bubbles appear on surface and edges look dry. Flip with a spatula and cook for a further 30 seconds to 1 minute. Transfer to a plate and cover with a tea towel. Repeat with remaining crêpe batter. You should end up with about 20 crêpes. Crêpes can be made ahead; just stack cooked crêpes between sheets of waxed paper and store in an airtight container in refrigerator for up to 4 days.
  4. While crêpes cool, in bowl of a stand mixer fitted with whisk attachment, whisk coconut cream and mascarpone at medium speed until smooth and fluffy, about 1 minute. Add icing sugar and remaining 1 tsp (5 ml) vanilla. Whisk until well combined, thick and creamy, another 1 to 2 minutes. Refrigerate mixture for 20 minutes.
  5. To assemble cake, place first crêpe on a serving plate and spread about 1½ to 2 tbsp (22.5 to 30 ml) cream mixture into a thin layer before placing a second crêpe on top. Repeat, layering crêpes and cream and ending with a final crêpe on top, until all crêpes have been used up. Lightly cover with plastic wrap or a cake dome and refrigerate for at least 1 hour and up to overnight.
  6. When ready to serve, whip cream and 1 to 2 tbsp (15 to 30 ml) icing sugar until stiff peaks form. Dollop on top of cake, sprinkle with toasted coconut ribbons and finish with a dusting of matcha powder. Slice with a serrated knife and serve.
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Drink Pairings

Honey Panna Cotta with Sakura Cherry Blossom Jelly

This Honey Panna Cotta Sakura Cherry Blossom recipe is an elegant ending to any meal. Panna cotta is as easy to make as it is delicious. While divine on its own with a tumble of fruit, the cherry blossom jelly topper adds a fun, whimsical touch. Try pairing this recipe with Hakutsuru Sayuri Nigori Sake or Bottega Il Vino Dell’amore Petalo Moscato.
Ingredients Instructions

Ingredients

Serves 6 to 8
¾ oz (22 g) unflavoured gelatin powder, divided
2¼ cups (560 ml) water, divided
3 cups (750 ml) whipping cream, divided
½ cup (125 ml) liquid honey
1 cup (250 ml) buttermilk
1 cup (250 ml) sour cream
½ vanilla bean, split and seeds scraped out
18 to 24 pickled sakura cherry blossoms (available at specialty grocery stores or online)
2 tbsp (30 ml) granulated sugar
4 fresh raspberries, plus more for garnish
fresh mint leaves, for garnish

Instructions

  1. To make panna cotta, in a small bowl, sprinkle just under ½ oz (15 g) gelatin over ¼ cup (60 ml) water and let sit for 3 minutes to soften and hydrate.
  2. Transfer hydrated gelatin to a small saucepan along with ½ cup (125 ml) whipping cream and honey. Heat over low heat, stirring often, until gelatin has dissolved completely. Take care with heat, as mixture should not come to a simmer.
  3. In a large bowl, whisk remaining 2½ cups (625 ml) whipping cream, buttermilk, sour cream and vanilla seeds. Using a rubber spatula, slowly stir warm gelatin mixture into buttermilk mixture until well incorporated.
  4. Divide mixture among 6 to 8 glasses of your choice, making sure to leave about 1-in (2.5 cm) of room at top of glasses. Place glasses on a rimmed baking sheet and refrigerate, uncovered, until panna cotta is set, 1 to 2 hours.
  5. Meanwhile, pick out 3 times as many pickled cherry blossoms as there are panna cottas. Place blossoms into a strainer and gently rinse under cold running water to remove excess salt. Place blossoms in a medium bowl and cover with fresh cold water. Set aside for 30 minutes at room temperature.
  6. In a medium saucepan, combine remaining 1 cup (250 ml) water and the sugar. Warm over medium heat, stirring often, until just at a simmer and sugar has dissolved completely. Remove from heat and add raspberries, crushing with back of a spoon to release their juice and turn mixture a light pink. Strain mixture through a fine-mesh strainer into bowl with bloomed gelatin mixture. Stir with a rubber spatula until gelatin is dissolved.
  7. Remove panna cotta glasses from refrigerator and add 3 cherry blossoms to each glass. Gently pour pink gelatin liquid over back of a spoon onto each panna cotta to cover cherry blossoms. Return to refrigerator, uncovered, to let cherry blossom jelly set, 1 to 2 hours.
  8. To serve, garnish with a couple of fresh raspberries and mint leaves. Serve chilled.
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Drink Pairings

Spiced Tiramisu

During the Holidays, you are likely to have some Baileys or Kahlua liqueur on hand. Here we take a classic dessert “Tiramisu” and insert some winter inspired flavours like cinnamon and nutmeg to make a super cozy and very easy dessert. Make a day or two ahead of time to lighten the load on those nights when you are entertaining the masses.
Ingredients Instructions

Ingredients

Serves 8 to 10
6 egg yolks
1 cup (250 ml) granulated sugar
1 tsp (5 ml) vanilla extract
1 × 9.7 oz (275 g) tub mascarpone, room temperature
1¾ cups (430 ml) whipping cream
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
1 cup (250 ml) black coffee, cold
½ cup (125 ml) Kahlúa or Baileys (optional)
30 to 40 ladyfingers (Gioia brand works best)
¼ cup (60 ml) cocoa powder

Instructions

  1. In a medium saucepan over medium heat, bring 2-in (5 cm) water to a boil. In a large metal bowl that fits on top of saucepan, combine egg yolks, sugar and vanilla. Whisk ingredients and place bowl directly over saucepan. Continuously mix egg mixture for 5 to 8 minutes, until thick enough to coat the back of a spoon. Remove from heat and allow to cool for 10 minutes.
  2. Add mascarpone to egg yolk mixture and stir to combine. Do not overmix, as it could curdle.
  3. In a separate large mixing bowl and using a handheld mixer, whip cream to form stiff peaks. Add cinnamon and nutmeg to cream and gently fold in egg yolk mixture to combine. Set aside in refrigerator and allow to cool completely.
  4. In a shallow bowl, mix coffee and Kahlúa. Briefly dip ladyfingers, 1 at a time, into coffee mixture and lay out evenly in a 9 × 12‑in (23 × 30 cm) casserole dish to cover base. Spoon half of the cold cream mixture evenly onto base layer of ladyfingers. Repeat another layer of dipped ladyfingers on top of cream mixture, then place remaining cream layer on top. Using a spatula, flatten top of cream mixture so it is even. Refrigerate for 4 hours or overnight for best results.
  5. Using a sieve, dust cocoa powder on top of tiramisu before serving.
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Drink Pairings

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