Pear Streusel Pie

Indulge in the perfect twist on a classic holiday pie. Familiar flavours like graham crackers, cinnamon and pears come together to make a crunchy slightly sweet dessert to end a holiday meal. Best served warm alongside some ice-cream and or whipping cream. Try pairing this recipe with Saintly The Good Sparkling Rose or Bottega Moscato Petalo il Vino.
Ingredients Instructions

Ingredients

Serves 8 to 10
1½ cups (375 ml) pecans
1½ cups (375 ml) graham cracker crumbs
¼ cup (60 ml) brown sugar
½ cup (125 ml) butter, melted
¼ tsp (1 ml) salt
6 medium pears (Red Anjou or Bosc), halved and cored
2 tbsp (30 ml) all-purpose flour
¼ cup (60 ml) granulated sugar
½ lemon, juice only
vanilla ice cream, to serve
CRUMB TOPPING:
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) brown sugar
¼ cup (60 ml) granulated sugar
½ cup (125 ml) butter, room temperature
¼ tsp (1 ml) salt
1 tsp (5 ml) ground cinnamon

Instructions

  1. Preheat oven to 350 F (175 C). Spray with cooking spray a 9-in (23 cm) tart pan with removable base.
  2. In a food processor, blend pecans into small crumbs. Add graham cracker crumbs, brown sugar, butter and salt and pulse to combine. Using your hands, press mixture into base and sides of tart pan. Bake for 12 to 15 minutes, until golden brown and just set. Allow to cool for 30 minutes.
  3. Thinly slice pears and place in a large mixing bowl. Add flour, granulated sugar and lemon juice. Toss to coat. Layer pears evenly on base of tart shell in a circular design.
  4. To make Crumb Topping, in a medium mixing bowl, combine flour, brown sugar, granulated sugar, butter, salt and cinnamon. Using a fork or your hands, mix to incorporate dry ingredients into butter. It should look a bit dry and crumbly. Sprinkle mixture evenly onto pears.
  5. Increase oven temperature to 375 F (190 C) and bake pie for 25 to 30 minutes, until pears are tender and topping is golden brown. Allow pie to cool before slicing and serving with a scoop of vanilla ice cream.
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Drink Pairings

Chocolate Hazelnut Mille Feuille

Fererro Rocher chocolates have long been associated with the holidays. A mix of hazelnut and milk chocolate make them insanely irresistible. For this dessert, we have paired them with a similar flavour profile – Nutella buttercream! Add some beautiful puff pastry for a light but decadent showstopper of a dessert. Try pairing this recipe with Spicebox Chocolate Whisky and Carolans Irish Cream.
Ingredients Instructions

Ingredients

Serves 8 to 10
1 cup (250 ml) unsalted butter, room temperature
4 cups (1 L) icing sugar
¾ cup (180 ml) Nutella or chocolate hazelnut spread
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) salt
⅓ cup + ¾ cup (260 ml) whipping cream, divided
1 egg
1 tbsp (15 ml) milk
1 sheet puff pastry (about 12 × 15‑in/30 × 38 cm), thawed
6 Ferrero Rocher chocolates
8 oz (225 g) dark chocolate, chopped
½ cup (125 ml) chopped roasted, unsalted hazelnuts

Instructions

  1. In a large metal bowl and using a handheld mixer, mix butter until pale and fluffy, about 3 minutes. Add icing sugar 1 cup (250 ml) at a time until entirely incorporated. Mixture may be a bit dry, but that’s okay. Add Nutella, vanilla, salt and ⅓ cup (80 ml) whipping cream. Continue to mix until buttercream is a light colour and has no lumps. Place into a large piping bag and set aside until ready to use.
  2. Preheat oven to 375 F (190 C).
  3. In a small mixing bowl, beat egg and milk.
  4. Lay puff pastry onto a cutting board and cut into 3 equal rectangles about 5-in/12.5 cm wide. Using a pastry brush, brush top of pastry with a light layer of egg mixture.
  5. Place pastry onto a non-stick baking sheet and bake for 10 to 15 minutes, or until golden brown. Remove from heat and allow to cool. (If pastries have puffed up unevenly, gently press down on them while still warm so they are more even.)
  6. Place 1 rectangle of pastry onto a flat serving plate. Pipe little dollops of Nutella buttercream around outside of pastry. Place 2 dollops in centre as well (this will help pastry from caving in with weight). Place a second layer of pastry on top and repeat previous step. Place final layer of pastry on top and decorate top with remaining buttercream. Place a chocolate on all four corners of cake as well as 2 in centre.
  7. Place dark chocolate in a heatproof bowl. In a small saucepan, heat remaining ¾ cup (180 ml) cream until just about to simmer. Pour over chocolate and let sit for 2 minutes. Stir to combine; it should be a smooth chocolate ganache. Drizzle desired amount of chocolate overtop cake and sprinkle with chopped hazelnuts.
  8. To serve, use a serrated bread knife to cut into 1- to 2-in (2.5 to 5 cm) slices. Serve at room temperature (do not refrigerate).
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Drink Pairings

Raspberry Cheesecake Semifreddo

A Semi-Freddo is a delicious frozen dessert that hails from Italy. The term "Semi-Freddo" translates to "semi-frozen" in Italian, perfectly describing its texture. Far easier to make than churning ice cream but just as satisfying, it is mixed with the delicious flavours of a classic cheesecake, ensuring that this dessert will please any guest. Try pairing this recipe with Inniskillin Okanagan Reserve Riesling.
Ingredients Instructions

Ingredients

Serves 8 to 10
2 cups (500 ml) frozen raspberries
1 lemon, juice only
¼ cup + ⅔ cup (220 ml) granulated sugar, divided
9 egg yolks
1 tsp (5 ml) vanilla extract
2 cups (500 ml) whipping cream
½ cup (125 ml) cream cheese, room temperature
½ cup (125 ml) graham cracker crumbs
½ cup (125 ml) fresh raspberries
½ cup (125 ml) roasted, unsalted, shelled pistachios, chopped

Instructions

  1. Line a 5 × 12-in (12.5 × 30 cm) loaf pan with plastic wrap. Set aside.
  2. In a small saucepan over medium heat, heat raspberries, lemon juice and ¼ cup (60 ml) sugar. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Set aside and allow to cool completely.
  3. In a medium saucepan over medium-high heat, bring 2-in (5 cm) water to a boil. In a large metal bowl that fits onto saucepan, whisk egg yolks, remaining ⅔ cup (160 ml) sugar and vanilla until light and frothy. Place bowl over saucepan and whisk vigorously for 5 to 10 minutes, until egg yolks have thickened enough to coat the back of a spoon. Allow to cool.
  4. In a separate large metal bowl and using a handheld mixer, whisk whipping cream to form stiff peaks. Add cream cheese and whisk again to combine. Pour egg yolk mixture into whipped cream. Using a spatula, fold until combined.
  5. To assemble, pour half of the raspberry mixture into prepared loaf pan to create an even layer. Place in freezer for 15 minutes to freeze. Remove from freezer, pour half of the cream mixture into pan, sprinkle evenly with graham cracker crumbs and return to freezer to harden slightly, about 30 minutes. Remove from freezer, top with remaining raspberry mixture and then remaining cream mixture and freeze overnight.
  6. When ready to serve, remove from pan and flip upside down onto a serving dish. Slice into 1-in (2.5 cm) slices and serve with fresh raspberries and chopped pistachios. Can keep frozen for 2 weeks.
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Drink Pairings

Spiced Rum Bundt Cake

A soft snacking cake full of autumn spices and a touch of rum that will remind you of gingerbread. Perfect with some whipped cream and dusting of icing sugar. Great for at home, on the counter, for all to enjoy
Ingredients Instructions

Ingredients

Serves 8 to 10
3 cups (750 ml) all-purpose flour
1 tsp (5 ml) baking powder
¼ tsp (1 ml) baking soda
½ tsp (2.5 ml) salt
2 tsp (10 ml) ground cinnamon
1½ tsp (7.5 ml) ground ginger
¾ tsp (4 ml) ground cardamom
⅛ tsp (pinch) ground allspice
¼ tsp (1 ml) ground nutmeg
¾ cup (180 ml) water
¼ cup (60 ml) The Kraken Black Spiced Rum
½ cup (125 ml) light molasses
1 tsp (5 ml) vanilla extract
¾ cup (180 ml) butter, room temperature
1 cup (250 ml) lightly packed brown sugar
2 large eggs, room temperature
whipped cream, to serve (optional)
icing sugar, for dusting (optional)

Instructions

  1. Butter and flour a 12 cup (3 L) Bundt pan (10-in/25 cm), and set aside.
  2. Preheat oven to 360 F (180 C).
  3. In a medium bowl, sift flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice and nutmeg. Set aside. In another small bowl, mix water, rum, molasses and vanilla extract.
  4. In a large bowl, using a handheld electric mixer or a stand mixer with a paddle attachment, cream butter on high until smooth and creamy, 1 to 2 minutes. Add brown sugar and mix until light and fluffy, 2 to 3 minutes, scraping down bowl as needed.
  5. With mixer on medium, add eggs one at a time, beating well after each addition and scraping down bowl as needed. Mix another 1 to 2 minutes, or until well combined.
  6. Turn mixer to low and mix in dry ingredients in 3 parts, alternating with liquid ingredients and mixing after each addition just until incorporated. You will start and end with dry ingredients. Do not overmix. Scrape down bowl as needed.
  7. Transfer batter to prepared Bundt pan and bake for 45 minutes to 1 hour, rotating pan halfway through. Test if cake is done by inserting a wooden skewer. It will come out clean or with only a few crumbs once cake is cooked. If cake requires more time, bake in 10-minute increments.
  8. Once cake is done, cool at room temperature on a wire rack. Turn out onto a platter to serve. Dust with icing sugar, if using, and serve on its own or with whipped cream.
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Drink Pairings

Pineapple Upside-Down Cake

This twist on a classic uses Luxardo Maraschino instead of the classic maraschino cherries. The cake itself is nice and soft from the addition of sour cream, full fat Greek yogurt can be substituted for the sour cream.
Ingredients Instructions

Ingredients

Serves 6 to 8
½ cup + 6 tbsp (215 ml) butter, divided, plus more for buttering pan
1 cup (250 ml) golden sugar
¼ cup (60 ml) Luxardo Maraschino Originale, divided
½ × 1 medium sized pineapple, peeled, cored and thinly sliced
1½ cup (375 ml) cake and pastry flour
1¼ tsp (6 ml) baking powder
½ tsp (2.5 ml) salt
⅓ cup (80 ml) sour cream, room temperature
3 tbsp (45 ml) milk, room temperature
1 tsp (5 ml) vanilla extract
¾ cup (180 ml) granulated sugar
2 large eggs, room temperature

Instructions

  1. Preheat oven to 360 F (180 C). Butter sides of a 9-in (23 cm) round cake pan.
  2. In a small saucepan over medium heat, melt ½ cup (125 ml) butter with golden sugar and 2 tbsp (30 ml) Luxardo Maraschino, and cook until sugar has dissolved. Pour butter and sugar mixture into bottom of cake pan and spread evenly. Arrange pineapple slices on bottom of pan and put in refrigerator to set.
  3. In a medium bowl, sift flour, baking powder and salt, and set aside. In a separate medium bowl, mix remaining 2 tbsp (30 ml) Luxardo Maraschino, sour cream, milk and vanilla extract, and set aside.
  4. In a large mixing bowl, with a handheld electric mixer or a stand mixer fitted with a paddle attachment, beat remaining 6 tbsp (90 ml) butter on high until smooth and creamy, about 1 minute. Add granulated sugar and beat until light and fluffy, 1 to 2 minutes.
  5. With mixer on medium, add eggs one at a time, mixing well after each addition and scraping down bowl periodically. Mix until fully combined.
  6. Turn mixer to low and mix in dry ingredients in 3 parts, alternating with liquid ingredients and mixing after each addition just until incorporated. You will start and end with dry ingredients. Do not overmix. Scrape down bowl as needed.
  7. Remove cake pan from refrigerator and pour cake batter into it. Smooth out with a spatula.
  8. Bake for about 45 minutes, or until a wooden skewer inserted in centre comes out clean or with only a few crumbs. Cool cake at room temperature until no longer warm. Run a knife around edge of cake. Place a flat serving platter or plate on top of cake pan and, in one quick motion, flip it upside down and remove pan.
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Drink Pairings

Pumpkin Pie Cake

Love pumpkin pie but want to try a spin on a classic? Or always have trouble with making pastry? This dessert has a soft cake as a base instead of crust that becomes dense and rich. Candied nuts give a crunch and nuttiness, this is perfect served with whipped cream. Bring it to your next fall-inspired dinner. Great for Thanksgiving!
Ingredients Instructions

Ingredients

Serves 8
½ cup + 2 tbsp (155 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
¼ tsp (1 ml) baking soda
⅛ tsp (pinch) salt
2 tbsp (30 ml) sour cream
2 tsp (10 ml) vanilla extract
¼ cup (60 ml) milk
3 tbsp (45 ml) vegetable oil
6 tbsp (90 ml) granulated sugar
3 eggs, divided
2 × 19 oz (540 ml) cans pumpkin pie filling
⅔ cup (160 ml) whipping cream, plus whipped cream for serving
1 cup (250 ml) candied pecans

Instructions

  1. Preheat oven to 350 F (180 C). Butter a 9-in (2.5 L) round springform pan, line bottom with a round of parchment paper and set aside.
  2. In a medium bowl, sift flour, baking powder, baking soda and salt, and set aside. In a small bowl, mix sour cream, vanilla extract and milk, and set aside.
  3. In a large bowl, mix oil, sugar and 1 egg with an electric mixer on medium until lighter in colour. Fold in dry ingredients, then wet ingredients. Continue folding until combined and no lumps remain. Pour into prepared springform pan and bake for 20 minutes.
  4. While cake is baking, in a large bowl, mix remaining 2 eggs, pumpkin pie filling and whipping cream until combined.
  5. Pour pumpkin pie filling mixture into springform pan and bake for 45 minutes to 1 hour, or until filling has set and a wooden skewer inserted in centre comes out clean.
  6. Let cool completely, then remove from pan. Slice and serve with whipped cream and candied pecans.
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Drink Pairings

Chocolate Rye Cake

This double rye cake has rye flour and rye whiskey. It’s rich and dense, the rye flour and whiskey add a depth of flavour you won’t find in a regular chocolate cake
Ingredients Instructions

Ingredients

Serves 8 to 10
4 large eggs, room temperature
3½ cups (860 ml) granulated sugar
½ cup (125 ml) vegetable oil
¼ cup (60 ml) melted butter, plus extra for buttering pan
1½ cups (375 ml) Dutch process cocoa powder, plus extra, for dusting (optional)
2½ cups (625 ml) all-purpose flour
½ cup (125 ml) rye flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) whipping cream
2 cups (500 ml) whole milk
2 tbsp (30 ml) rye whiskey
1 tsp (5 ml) vanilla extract
whipped cream, to serve

Instructions

  1. Preheat oven to 375 F (190 C). Butter and flour a 13 × 4 × 4-in (33 × 10 × 10 cm) Pullman loaf pan, set aside.
  2. In a large mixing bowl, with an electric mixer or stand mixer with a paddle attachment, mix eggs, sugar, vegetable oil and butter on high. Set aside.
  3. In a medium bowl, sift cocoa powder, all-purpose flour, rye flour, baking powder and salt. Set aside. In another medium bowl, whisk whipping cream, milk, rye whiskey and vanilla extract. Set aside.
  4. Add half dry ingredients to egg and oil ingredients and mix on low just until combined. Add half wet ingredients and mix until just combined. Repeat with remaining dry and wet ingredients.
  5. Pour batter into prepared loaf pan and bake for 45 minutes to an hour, until a wooden skewer inserted comes out clean.
  6. Cool to room temperature before removing from pan. Dust with cocoa powder, if using. Serve with whipped cream.
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Drink Pairings

Basque Cheesecake with Roasted Grapes & Red Wine Caramel Sauce

Basque cheesecakes have surged in popularity, and it is easy to see why. A dreamy, creamy cheesecake that does not need to be babied with a water bath, is not too sweet and has an extra boost of flavour thanks to a deeply toasted, caramelized top. Drizzle with a red wine caramel sauce and your taste buds will thank you.
Ingredients Instructions

Ingredients

Serves 12
4 ½ x 8 oz (227 g) cream cheese, room temperature
1 ⅔ cups (400 ml) granulated sugar
2 cups (500 ml) whipping cream
3 tbsp (45 ml) all-purpose flour
6 large eggs + 1 egg yolk
1 tsp (5 ml) vanilla bean paste
2 lbs (900 g) red grapes, on the vine
¼ cup (60 ml) fresh orange juice
2 tsp (10 ml) liquid clover honey
RED WINE CARAMEL SAUCE (make ahead, recipe follows)
½ vanilla bean, halved lengthwise
1 cup (250 ml) red wine
1⅓ cups (325 ml) granulated sugar
¼ cup (60 ml) water
1 tbsp (15 ml) unsalted butter

Instructions

  1. Preheat oven to 450 F (230 C). Line a 10-in (3 L) springform pan with 2 large pieces of parchment paper that overlap in the middle, pressing and creasing to fit snugly in pan and leaving at least 2-in (5 cm) of overhang around all edges. Set aside.
  2. In a stand mixer fitted with paddle attachment, combine cream cheese and sugar. Begin beating on low and gradually increase to high, beating until mixture is smooth and creamy, 4 to 6 minutes, stopping to scrape down sides of bowl as needed with a rubber spatula.
  3. Meanwhile, in a medium bowl, whisk together whipping cream and flour until mostly smooth, about 2 minutes. Add to cream cheese mixture. Beat on low just until incorporated. Add eggs and egg yolk, one at a time, beating on medium-low until combined after each addition. Add vanilla bean paste and beat on low until just combined. Pour mixture into prepared pan and level with a rubber spatula or the back of a spoon.
  4. Bake cheesecake until top is very dark brown and centre is still very jiggly, about 30 to 40 minutes. Transfer to a wire rack, allowing cheesecake to cool completely to room temperature in pan, about 3 hours. Chill, uncovered, at least 4 hours or up to 3 days.
  5. About an hour before serving, preheat oven to 425 F (220 C).
  6. Remove cheesecake from refrigerator, remove sides of pan, place cheesecake on a cake plate and carefully peel back parchment paper. Let stand at room temperature for 30 minutes to 1 hour.
  7. Line a rimmed baking sheet or a 9 × 13-in (23 × 33 cm) baking dish with parchment paper. Place grapes on parchment, drizzle with orange juice and honey and gently toss. Roast in oven until grapes just start to split, about 15 minutes. Set grapes aside to cool slightly for 10 minutes.
  8. Serve slices of cheesecake topped with warm grapes and a drizzle of Red Wine Caramel Sauce.
  9. Any leftover cheesecake may be refrigerated, uncovered, for up to 3 days.
  10. RED WINE CARAMEL SAUCE
  11. Scrape vanilla seeds into a small saucepan, then add vanilla pod and red wine. Bring to a boil over medium-high heat until wine is reduced to about ½ cup (125 ml), about 10 minutes. Remove saucepan from heat and discard vanilla pod.
  12. In a medium saucepan, stir together sugar and water. Bring to a boil over medium-high heat. Boil without stirring, washing down any sugar crystals that form on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook, swirling pan occasionally, until deep golden. Remove pan from heat and carefully pour red wine reduction down side of pan into caramel. Take care, as it will steam and sputter. Return saucepan to medium-low heat and stir continuously until caramel is smooth and has thickened slightly, about 4 minutes. Remove from heat and stir in 1 tbsp (15 ml) butter. Set aside or transfer to an airtight container and refrigerate for up to 1 week.
  13. Makes about 2 cups (500 ml)
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Drink Pairings

Mangococonada

This twist on a Mexican dessert drink is sure to bring smile to your friends! Traditionally drizzled with chamoy and timed with tajin, we decided to include a coconut layer for that tropical flavor! Add your favourite rum to kick this up a notch.
Ingredients Instructions

Ingredients

Serves 2 to 4
2 cups (500 ml) frozen mango chunks
½ cup (125 ml) white rum
2 limes, juice only
2 tbsp (30 ml) honey (or to taste)
¼ cup (60 ml) water, plus more if needed
2 cups (500 ml) coconut-flavoured ice cream (vegan ice creams may not work in this recipe)
½ cup (125 ml) coconut milk, plus more if needed
4 tbsp (60 ml) chamoy or grenadine, divided
2 tbsp (30 ml) Tajín seasoning
1 fresh mango, cubed, for garnish
2 sprigs fresh mint, for garnish

Instructions

  1. In a high-speed blender, combine frozen mangoes, rum, lime juice, honey and ¼ cup (60 ml) water. Blend on high until smooth. If you need to add more water, add a few tbsp at a time until desired consistency. It should be fairly thick but smooth. Pour into another container and store in freezer, up to 10 minutes, until you are ready to assemble.
  2. In the same blender, blend ice cream and ½ cup (125 ml) coconut milk. If you need to add more coconut milk, add 1 tbsp (15 ml) at a time until desired consistency is achieved.
  3. To rim your serving glasses, set out 2 plates. Place 2 tbsp (30 ml) chamoy on 1 plate and Tajín on the other. Dip 2 or 4 hurricane glasses into chamoy and then into Tajín.
  4. Pour 1 cup (250 ml) mango mixture into each glass, then divide remaining 2 tbsp (30 ml) chamoy into each glass. Top each with 1 cup (250 ml) ice-cream mixture. Alternate the layers until you have your desired amount in each glass. Garnish with fresh mango and mint.
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Drink Pairings

BC Blueberry & Hazelnut Galette

Blueberry BC bounty! Enjoy this BC Blueberry and Hazelnut Galette this summer while these tasty berries are in season. Don’t be shy to add a scoop of vanilla ice cream or top it with whipped cream. Serve this easy-to-make dessert along side our Grilled BC Halibut Burgers recipe.
Ingredients Instructions

Ingredients

Serves 10
½ cup (125 ml) toasted BC hazelnuts, plus extra for garnish
2 tbsp + ¼ cup (90 ml) granulated sugar, divided
1 cup + 2 tbsp (280 ml) all-purpose flour
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
½ cup (125 ml) cold unsalted butter, cubed
2 tbsp (30 ml) ice-cold water
12 oz (340 g) fresh blueberries
1 tbsp (15 ml) cornstarch
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) whipping cream
3 tbsp (45 ml) turbinado sugar

Instructions

  1. In a food processor, pulse hazelnuts and 2 tbsp (30 ml) sugar until a sandy texture. Add 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 mixture to a clean work surface and gently pat dough together into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or 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, toss together blueberries, cornstarch, lemon zest, lemon juice and remaining ¼ cup (60 ml) sugar.
  4. Transfer chilled dough to a lightly floured surface and roll out to a 12-in (30 cm) round. Carefully transfer to prepared baking sheet. Mound blueberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with cream and sprinkle with turbinado.
  5. Bake galette until crust is dark golden brown and filling is bubbling, 45 to 50 minutes. Let cool to room temperature before serving.
  6. Serve with a scoop of vanilla ice cream and a sprinkle of hazelnuts, if desired.
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