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
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
- Preheat oven to 350 F (175 C). Line a 9 × 13‑in (23 × 32.5 cm) baking pan with parchment.
- 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.
- In a large bowl, whisk pumpkin purée, vanilla and 1 egg. Add butter-sugar mixture and stir to incorporate.
- 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.
- 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.
- In another medium bowl, stir cranberry sauce and ginger wine. Set aside.
- 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.
- 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.
- 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.
Drink Pairings
Shoreline Negroni
This savoury Negroni pulls inspiration from our beautiful BC coastline forest with a gin using winged kelp as a botanical.Ingredients
Serves 1
1 oz (30 ml) Sheringham Seaside Gin
1 oz (30 ml) Martini Rosso Vermouth
1 oz (30 ml) Campari
1 sprig fresh rosemary, for garnish
Instructions
- In a mixing glass, combine gin, vermouth and Campari, add ice and stir for 5 to 7 seconds. Strain into an old‑fashioned glass over a large ice cube or fresh ice, and garnish with rosemary sprig. For elevated smoky aromatics, carefully light rosemary with a match and let it smoulder a little.
Featuring
Classic Aperol Spritz
A classic Aperol Spritz is a summer staple, boasting a balance of bitter, citrusy and slightly sweet flavours. The result? A bright, bittersweet cocktail with a sunset hue that’s as refreshing as it is iconic.Ingredients
Serves 1
2 oz (60 ml) Aperol Aperitivo
3 oz (90 ml) Prosecco
1 oz (30 ml) soda water
1 orange slice, for garnish
Instructions
- Add cubed ice to a large wineglass. In a mixing glass, combine Aperol, Prosecco and soda water. Pour into wineglass and stir gently. Garnish with an orange slice.
Featuring
Limoncello Spritz
Channeling the bright flavours of Italy, the Limoncello Spritz offers a vibrant, lemon forward alternative. This spritz is crisp, citrusy and slightly sweet—with the taste of the Amalfi Coast in every sip.Ingredients
Serves 1
2 oz (60 ml) Luxardo Limoncello
3 oz (90 ml) Prosecco
1 oz (30 ml) soda water
1 lemon wheel, for garnish
1 sprig fresh thyme, for garnish
Instructions
- Add cubed ice to a large stemmed glass. In a mixing glass, combine Limoncello, Prosecco and soda water. Pour into glass. Garnish with a lemon wheel and a sprig of fresh thyme.
Featuring
Hugo Spritz
The classic St-Germain Spritz, also known as the "Hugo Spritz," is a lightly sweet floral option that feels like a summer breeze in a glass. This spritz is delicate, refreshing and effortlessly elegant, making it a crowd-pleaser for any gathering.Ingredients
Serves 1
2 oz (60 ml) St-Germain Elderflower Liqueur
3 oz (90 ml) Prosecco
1 oz (30 ml) soda water
lemon or lime & mint, for garnish
Instructions
- Add cubed ice to a large wineglass. In a mixing glass, combine St-Germain, Prosecco and soda water. Pour into wineglass and stir. Garnish with a lemon twist. Or, to make the popular variation of a St-Germain Spritz, the Hugo Spritz, garnish with a lime wheel and fresh mint leaves.
Featuring
Flamin' Mezcal Margarita
Created for taste readers, this cocktail is reminiscent of a Mexican shaved ice drink called a chamoyada. This cocktail features Los Siete Misterios Doba-Yej Mezcal.Ingredients
Serves 1
Tajín seasoning, for rim, plus more for garnish (optional)
lime wedge or water, for rim
1½ oz (45 ml) ancho-infused Los Siete Misterios Doba-Yej Mezcal*
½ oz (15 ml) Cointreau
1 oz (30 ml) fresh lime juice
¾ oz (22 ml) pure mango juice
splash agave syrup
1 slice ancho-dusted dried mango, for garnish (optional)
*Add 1 large ancho chili pepper, cut open to expose seeds, to 1 x 750 ml bottle of mezcal. Allow to infuse overnight. Strain before using.
Instructions
- Sprinkle some Tajín on a small plate. Using a lime wedge or water, moisten rim of one side of an oldfashioned glass and dip rim in Tajín. Fill a cocktail shaker with cubed ice and add mezcal, Cointreau, lime juice, mango juice and agave syrup. Shake vigorously for about 5 seconds, then pour into rimmed glass. Garnish with Tajín or an ancho-dusted dried mango slice placed halfway into glass along side.
Featuring
Classic Margarita
Margaritas are simple to make. Fresh-squeezed lime is key for beautiful balance. El Tequileno Reposado and Cointreau are recommended ingredients.Ingredients
Serves 1
kosher salt, for rim
lime wedge or water, for rim
1½ oz (45 ml) El Tequileño Reposado Tequila
½ oz (15 ml) Cointreau
1 oz (30 ml) fresh lime juice
¼ oz (7.5 ml) agave syrup
Instructions
- Sprinkle some salt on a small plate. Using a lime wedge or water, moisten rim of one side of an old-fashioned glass and dip rim in salt. Fill a cocktail shaker with cubed ice and add tequila, Cointreau, lime juice and agave syrup. Shake vigorously for about 5 seconds, then pour into rimmed glass.
Featuring
Eternal Sunshine
Celebrate the goodness of summer with the flavours of the Okanagan: wine, peaches and apples. Eternal Sunshine pitcher cocktail uses Inniskillin Okanagan Pinot Grigio, Lillet Blanc and Chum Churum Peach Soju.Ingredients
Serves 4-6
1 × 750 ml bottle Inniskillin
Okanagan Pinot Grigio
6 oz (180 ml) Lillet Blanc |6 oz (180 ml) Chum Churum Peach Soju
10 oz (300 ml) fresh orange juice
6 oz (180 ml) apple juice
3 oz (90 ml) fresh lemon juice
1 cup (250 ml) sliced fresh fruit of choice
Instructions
- In a large bowl or pitcher, combine wine, Lillet Blanc, soju and juices. Stir, then add ice and your fruit of choice. Ladle or pour into your favourite glasses and enjoy.
Featuring
I Like Your Blush
Move over, cosmopolitan: it’s time for a lighter, more floral style of pink drink. This cocktail combines the fruity notes of apricot with the floral freshness of elderflower—the perfect pairing for Sunday brunch.Ingredients
Serves 1
1 oz (30 ml) Absolut Vodka
⅓ oz (10 ml) St Germain Elderflower Liqueur
⅓ oz (10 ml) Bols Apricot Brandy
½ oz (15 ml) cranberry juice
½ oz (15 ml) fresh lemon juice
⅓ oz (10 ml) Simple Syrup*
lemon wheel, for garnish
edible rose bud, for garnish**
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
** Edible rose buds can be found in the tea aisle of most grocery stores or in tea shops.
Instructions
- In a cocktail shaker, combine vodka, elderflower liqueur, apricot liqueur, cranberry juice, lemon juice and Simple Syrup. Add ice and shake for 5 to 7 seconds. Strain into a chilled cocktail coupe. Garnish with lemon wheel and rose bud.
Featuring
Cherry Coco Breeze
When spring is in full swing, it’s time to bring out the blended drinks for easy entertaining. With fino sherry and cherry brandy, this is a lower-proof play on the classic piña colada. Have fun with silly straws and umbrellas.Ingredients
Serves 1
1 oz (30 ml) Tio Pepe Fino Sherry
1 oz (30 ml) Bols Cherry Brandy
1½ oz (45 ml) coconut cream
3 oz (90 ml) fresh pineapple juice
½ oz (15 ml) Simple Syrup*
1½ cups (375 ml) ice
maraschino cherries, for garnish
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Instructions
- In a blender, combine sherry, cherry brandy, coconut cream, pineapple juice and Simple Syrup. Add ice and blend until smooth. Pour into a hurricane glass and garnish with maraschino cherries, a drink umbrella and a fun curly straw.