Rosemary Pinenut Frico Chips

These crunchy and oh-so-addictive flavour bombs are an easy way to add a bit of texture to just about any dish. Top your soup. Crown your salad. Elevate your toast… Go ahead, get your frico on. Enjoy this side dish with San Felice Vermentino or Umani Ronchi Casal di Serra Verdicchio Classico Superiore.
Ingredients Instructions

Ingredients

Serves about 20 chips
1 cup (250 ml) finely grated Parmigiano-Reggiano (do not use pre-shredded)
1 cup (250 ml) finely grated Gruyère
1½ tsp (7.5 ml) chopped fresh rosemary
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) pine nuts
1 tbsp (15 ml) all-purpose flour

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a small bowl, combine cheeses, rosemary and pepper. Cover and let sit at room temperature for 1 hour. Add pine nuts and flour and toss gently.
  3. Line 2 large baking sheets with parchment or silicone mats. Place a 3‑in (7.5 cm) ring mould or cookie cutter on 1 sheet and spoon 1 tbsp (15 ml) mixture into centre. Using back of a spoon, spread into a thin, even disc. Repeat with remaining mixture, leaving ½‑in (1.25 cm) between discs.
  4. Transfer to oven and bake for 4 minutes. Rotate sheets and bake for 2 to 4 minutes more, until golden. Remove from oven and cool briefly on sheets.
  5. Transfer cooled frico chips to an airtight container, layering with parchment. For extra crispness, add a food‑grade silica package. Store at room temperature for up to 2 weeks.
  6. Use frico chips to give crunch to your favourite salad, soup or pasta, or simply enjoy them as a snack with a glass of wine.
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Drink Pairings

Roasted Cauliflower & Tempeh Hummus Bowl

Though the ingredients list may seem long, but this Mediterranean-style bowl can be used as a great base for whatever you have in your refrigerator. Try pairing this meal with Olé Cocktail Co. Non-Alcoholic Chili Mango or Steamworks Pilsner.
Ingredients Instructions

Ingredients

Serves 2 to 3
Marinated Tempeh
¼ cup (60 ml) low-sodium soy sauce
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) balsamic vinegar
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) avocado oil or other neutral-flavoured oil
2 cloves garlic, minced
1 tsp (5 ml) smoked paprika
1 × 8 oz (227 g) package tempeh
Roasted Cauliflower
4 cups (1 L) cauliflower florets
1½ tbsp (22.5 ml) olive oil
2 tsp (10 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground turmeric
¼ tsp (1 ml) sea salt
Farro Tabbouleh
½ cup (125 ml) dried farro (about 1½ cups/375 ml cooked)
2 cups (500 ml) fresh flat-leaf parsley
1 cup (250 ml) fresh mint
1 cup (250 ml) finely diced cucumbers
1 cup (250 ml) finely diced tomatoes
¼ cup (60 ml) finely diced red onions
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) olive oil
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) sea salt
Hummus
1 × 19 oz (540 ml) can chickpeas
2 tbsp (30 ml) tahini
1 tbsp (15 ml) fresh lemon juice
½ tsp (2.5 ml) sea salt
2 tbsp (30 ml) ice-cold water
feta and black olives, for garnish

Instructions

  1. To make Marinated Tempeh, in a flat-bottomed dish, combine soy sauce, Dijon, balsamic, maple syrup, oil, garlic and paprika. Cut tempeh into triangles, toss in marinade and let marinate in refrigerator for 30 minutes or up to 24 hours.
  2. Preheat oven to 375 F (190 C).
  3. To make Roasted Cauliflower, in a large bowl, toss cauliflower with olive oil, cumin, coriander, turmeric and salt. Transfer to a baking sheet and roast for 30 minutes, turning cauliflower florets after 20 minutes.
  4. To make Farro Tabbouleh, cook farro according to package directions, then set aside to cool.
  5. Finely mince parsley and mint and place in a large bowl. Add cucumbers, tomatoes, red onions and cooled farro to bowl. Toss with lemon juice, olive oil, cumin, cinnamon and salt. Set aside.
  6. To make Hummus, in a food processor, combine chickpeas, tahini, lemon juice and salt and purée. Add ice-cold water, 1 tbsp (15 ml) at a time, and purée until smooth. Set aside.
  7. Place marinated tempeh in a medium saucepan, reserving marinade. Over medium heat, cook for 5 to 7 minutes on each side, until crispy. Add ¼ cup (60 ml) marinade to hot pan and toss until glossy. Remove from heat.
  8. Build bowls by smearing hummus on bottom of 2 or 3 bowls or plates and topping with roasted cauliflower, tabbouleh, tempeh, feta and black olives.
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Drink Pairings

Chickpea Pasta Salad with Greek Yogurt Dressing

This bright and protein-rich pasta salad is tossed in a Greek yogurt dressing for extra creaminess and tang. Serve with Stanley Park Trailhopper Non-Alcoholic IPA or Jackson-Triggs Reserve Winemaker’s Series Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 4
1 × 8 oz (227 g) package chickpea rotini
1 cup (250 ml) plain Greek yogurt
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) water
1 tsp (5 ml) apple cider vinegar
1 lemon, zest and juice
2 tbsp (30 ml) finely chopped fresh parsley
2 tsp (10 ml) finely chopped fresh dill
¾ tsp (4 ml) salt
1½ cups (375 ml) diced red bell peppers (about 1 pepper)
1½ cups (375 ml) finely sliced celery (about 2 stalks)
arugula, chopped fresh parsley and toasted salted pumpkin seeds, for garnish

Instructions

  1. Bring a saucepan of salted water to a boil. Add rotini and cook according to package directions.
  2. Meanwhile, in a large bowl, whisk yogurt, mayonnaise, olive oil, water, apple cider vinegar, lemon zest and juice, parsley, dill and salt. Add peppers and celery and stir to combine. Set aside.
  3. Remove pasta from heat, drain and rinse with cold water until cool. Add to bowl with rest of ingredients, and stir to combine.
  4. Cover bowl and place in refrigerator for 1 to 2 hours, or overnight, for flavours to develop.
  5. Top with a generous amount of arugula and garnish with parsley and pumpkin seeds.
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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.
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Drink Pairings

Truffled Mushroom & Shallot Tartlets

The unmistakable, luxurious aroma of truffles draws your palate to the sweetness of shallots and the earthy umami of mushrooms, all cradled in crumbly pastry. With creamy, cheesy comfort in each bite, these are so delicious, you’ll have to remind yourself to save some for your guests! Serve these Truffled Mushroom & Shallot Tartlets with Louis Roederer Collection Champagne Brut or Quails’ Gate Pinot Noir.
Ingredients Instructions

Ingredients

Serves 12
12 frozen Mini Tartlet Shells, make ahead, recipe follows (or use store-bought tartlet pastry shells)
2 tbsp (30 ml) butter
3 cups (750 ml) sliced button mushrooms (about ¼-in/0.6 cm thick)
1 tbsp (15 ml) olive oil
1½ cups (375 ml) thinly sliced shallots
3 cloves garlic, minced
1 tbsp (15 ml) chopped fresh thyme leaves
½ cup (125 ml) sour cream
1 tsp (5 ml) mustard
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) ground black pepper
1 cup (250 ml) shredded Gruyère, divided
1½ tsp (7.5 ml) truffle salt fresh thyme leaves for garnish (optional)

Instructions

  1. Preheat oven to 375 F (190 C).
  2. Place frozen Mini Tartlet Shells, still in their moulds, on a rimmed baking sheet and bake for 10 minutes. Cool on a rack. Set aside.
  3. In a large skillet over medium heat, melt butter and fry mushrooms until any released liquid evaporates. Transfer mushrooms to a bowl and set aside.
  4. In same skillet, heat olive oil and fry shallots until golden brown. Spoon out a couple of tablespoons of fried shallots and set aside for garnish.
  5. Add garlic and continue cooking until fragrant, about 2 minutes. Add thyme, sour cream, mustard, salt and pepper and cook for another 2 minutes, stirring regularly.
  6. Place ¾ cup (180 ml) Gruyère in a large bowl. Add hot shallot mixture and fried mushrooms and mix well.
  7. Spoon filling into prepared tartlet shells until slightly mounded overtop shell. Do not overfill. Sprinkle with remaining ¼ cup (60 ml) Gruyère. Bake for 12 to 15 minutes, until cheese turns slightly golden. Remove from oven and cool slightly in moulds on a rack. Sprinkle about ⅛ tsp (a pinch) truffle salt on each tartlet. Gently remove tartlets from moulds and garnish with reserved fried shallots and thyme leaves, if using. Serve warm.
  8. MINI TARTLET SHELLS
  9. Sprinkle flour and salt on a clean surface and use fingers to mix.
  10. Using a knife or a dough scraper, cut butter into flour until it looks crumbly like oatmeal.
  11. In a small cup, beat 1 egg, vinegar and 1 tbsp (15 ml) water. Using fingers, create a gap in centre of flour mixture and gently add egg mixture, then incorporate flour while mixing to form a dough. Do not knead. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  12. Lightly flour a clean surface and roll out chilled dough to ¼-in (0.6 cm) thick. Using a 3-in (7.5 cm) cookie cutter, cut out pastry rounds. Place each round into a 2½-in (6.25 cm) mini tartlet mould and gently press into bottom and sides of mould. Poke sides and bottom of pastry with a fork.Re‑roll leftover dough and continue cutting pastry rounds and pressing them into tartlet moulds until dough is used up.
  13. Prepare egg wash by whisking remaining egg and 1 tbsp (15 ml) water until combined. Lightly brush pastry with egg wash. Discard remaining egg wash.
  14. Freeze tartlet shells for at least 30 minutes, and up to 1 month, before baking.
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Drink Pairings

Crispy Lemon Herb Roasties

Incorporating a bit of baking soda into the cooking water helps alkalinize the liquid, breaking down the potatoes’ exterior. This process creates more surface area, resulting in roasties with a delightful crust and a fluffy interior. Pair this dish with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.
Ingredients Instructions

Ingredients

Serves 6-8
2 tbsp (30 ml) olive oil, divided, plus more for greasing baking sheet
2 tbsp (30 ml) unsalted butter, room temperature
½ tsp (2.5 ml) salt
2.2 lbs (1 kg) Russet potatoes, peeled and cut into 1½-in (4 cm) chunks
baking soda, for blanching
2 tsp (10 ml) capers, roughly chopped
2 tsp (10 ml) chopped fresh dill
2 tsp (10 ml) chopped fresh parsley
½ tsp (2.5 ml) freshly ground black pepper
½ lemon, zest and juice
caper berries, for garnish (optional)
lemon wedges, for garnish

Instructions

  1. Preheat oven to 425 F (220 C). Lightly grease a large baking sheet.
  2. In a medium mixing bowl, combine 1 tbsp (15 ml) olive oil with butter and salt.
  3. Fill a saucepan with enough salted water to cover potatoes (but do not add potatoes yet, and make sure to measure amount of water you use). Bring water to a boil over medium-high heat, then add ¼ tsp (1 ml) baking soda per 4 cups (1 L) water used. Add potatoes and cook for about 10 minutes, until they begin to soften around edges and can be pierced with a paring knife with just a little resistance. Drain potatoes and let sit for a minute to remove excess moisture.
  4. Place greased baking sheet in oven to preheat for a minute or two. Transfer potatoes to prepared mixing bowl and toss roughly to coat, allowing edges to break down and form a bit of a coating with oil and butter. Remove preheated baking sheet from oven and arrange potatoes in an even layer. Return to oven and bake for 20 to 25 minutes, until potatoes are well browned on 1 side and release easily from pan. Flip and cook on other side for another 15 minutes.
  5. In a small mixing bowl, combine remaining 1 tbsp (15 ml) olive oil, capers, dill, parsley, pepper and lemon zest and juice. Remove potatoes from oven and toss with oil-herb mixture.
  6. Transfer to a serving dish and garnish with a few caper berries and lemon wedges.
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Drink Pairings

Upside-Down Beet Tart with Oranges & Greens

Taking inspiration from the viral TikTok trend, these tarts only look fancy. Using ready to roll puff pastry and store-bought steamed beets this recipe comes together in a snap and is perfect any time of the day. Once you master the upside-down tart technique, experiment with other seasonal fillings for a whole new taste profile. Great as an appetizer or as a meal itself.
Ingredients Instructions

Ingredients

Serves 6
1 large egg
1 tbsp (15 ml) water
1 × 14 oz (398 g) package puff pastry
¼ cup (60 ml) liquid clover honey
kosher salt and freshly ground black pepper, to taste
1½ tsp (7.5 ml) fresh thyme leaves
1 × 8 oz (225 g) package ready-steamed beets, drained and patted dry with paper towel
2 tsp (10 ml) finely grated orange zest
1 × 10 oz (300 g) wheel brie
2 oranges, zest and fruit
3 to 4 cups (750 ml to 1 L) mixed greens
1 tbsp (15 ml) good-quality extra-virgin olive oil, plus more for drizzling if desired

Instructions

  1. Preheat oven to 400 F (200 C). Line a large baking sheet with parchment paper and set aside.
  2. In a small bowl, whisk together egg and water to create an egg wash. Set aside.
  3. On a floured work surface, roll out puff pastry to a rectangle roughly 3½ × 5½-in (9 × 14 cm). Cut into 6 rectangles (don’t worry if they’re not perfect).
  4. Using prepared baking sheet, drizzle honey on parchment paper in 6 dots and spread with the back of a spoon into a rectangle a little smaller than puff pastry. Sprinkle with salt, pepper and thyme leaves.
  5. Thinly slice beets and shingle over honey, taking care to place beets so they will be covered by the puff pastry rectangles. Sprinkle orange zest over beets. Slice brie and place a couple slices on each beet pile. Place a rectangle of puff pastry on top of each beet pile and let edges of puff pastry rest on parchment paper. Either press edges of puff pastry onto parchment paper or crimp with tines of a fork to gently seal edges.
  6. Brush tops of puff pastry with egg wash and bake until deep golden brown and puffed, 15 to 20 minutes. Let tarts sit on baking sheet for 10 minutes.
  7. Meanwhile, using a knife, cut away pith from each orange. Segment oranges between white membranes and place segments into a large bowl. Drizzle any additional orange juice into bowl as well. Add mixed greens, a good pinch of salt and 1 tbsp (15 ml) olive oil. Toss gently to combine.
  8. Using a thin spatula, gently lift tarts off baking sheet, turn over and place on serving plates. Serve with orange segments and greens. Drizzle with extra olive oil if desired and enjoy.
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Drink Pairings

Layers of Pride Cake

Celebrate Pride with this epic festive rainbow-layered cake! These colourful layers are coated in coconut. Enjoy this cake for a Pride-fuelled party this summer or for any rainbow themed event!
Ingredients Instructions

Ingredients

Serves 12 to 16
700 g (about 5 cups/1.25 L, spooned) all-purpose flour, divided, plus more for dusting pans
1 tsp (5 ml) baking powder, divided
½ tsp (2.5 ml) salt, divided
2 cups (500 ml) butter, room temperature, divided
700 g (about 3½ cups/860 ml) granulated sugar, divided*
1 cup (250 ml) vegetable oil, divided
3 tbsp (45 ml) vanilla extract, divided
8 eggs, room temperature, divided
6 tbsp (90 ml) milk, divided
food colouring (purple, blue, green, yellow, orange and red), as much as needed for desired hue
1 cup (250 ml) flaked coconut
bonbons, to garnish (optional)
American Buttercream, recipe follows:
4 cups (1 L) unsalted butter, room temperature
1 tsp (5 ml) salt
2 tbsp (30 ml) vanilla extract
12 cups (3 L) icing sugar
½ cup (125 ml) milk
Stabilized Chantilly Cream, recipe follows:
2 cups (500 ml) whipping cream
¼ cup (60 ml) granulated sugar
1 tbsp (15 ml) vanilla extract
¼ tsp (1 ml) cream of tartar

Instructions

  1. Preheat oven to 350 F (175 C). Grease and flour sides of three 8-in (20 cm) cake pans. Line bottom of pans with parchment. Set aside.
  2. Place a sieve over a large bowl and sift in 350 g (about 2½ cups/625 ml) flour, ½ tsp (2.5 ml) baking powder and ¼ tsp (1 ml) salt. Set aside.
  3. In a separate large bowl, beat 1 cup (250 ml) butter until softened. Add 350 g (about 1¾ cups/430 ml) sugar, ½ cup (125 ml) oil and 1½ tbsp (22.5 ml) vanilla extract and beat until pale and fluffy.
  4. Add 1 egg and beat until fully incorporated. Similarly, continue with 3 more eggs (one at a time), for a total of 4 eggs.
  5. Fold in half the flour mixture until no streaks remain. Mix in 3 tbsp (45 ml) milk, then fold in remaining flour mixture until fully incorporated. Divide batter equally between 3 medium bowls.
  6. Add purple food colouring to 1 bowl and mix until no streaks remain. Pour into a prepared cake pan. Repeat with blue in second bowl and cake pan, and green in third.
  7. Bake for 30 to 35 minutes, until a toothpick inserted in centre of each cake comes out clean. Remove from oven and cool in pans for 5 minutes, then remove cakes from pans and cool on a wire rack.
  8. Repeat above process to make 3 more bowls of batter. Add yellow food colouring to 1 bowl and mix until no streaks remain. Pour into a prepared cake pan. Repeat with orange in second bowl and cake pan, and red in third. Bake and cool as directed above.
  9. Cut off any domed tops of cakes for even, flat cake discs.
  10. To assemble, smear about 1 tbsp (15 ml) American Buttercream in centre of a serving platter and reserve 1 cup (250 ml) for later use. Centre purple cake layer on platter. Transfer remaining buttercream to a large piping bag with no nozzle. Pipe circles of icing around top of cake, starting from outer edge and working to the centre. Use a metal spatula to evenly spread icing on surface of cake about ¼-in (0.6 cm) thick. Repeat layering cake and frosting in this manner with blue, green, yellow and orange cakes. Finally, place red cake on top, but do not frost it.
  11. Cut a 7½-in (19 cm) circle out of parchment. Lay the parchment on top of cake and use it as a guide to trim off browned edges with a sharp knife. Using a metal spatula, cover sides and top of cake with a thin layer of remaining American Buttercream and chill cake for about 2 hours.
  12. Remove cake from refrigerator. Using a metal spatula, cover sides and top with Stabilized Chantilly Cream.
  13. Place cake on a large baking sheet. Swiftly throw small handfuls of flaked coconut onto sides and top of cake. Reuse any excess that falls onto baking sheet to completely and evenly cover cake. Use reserved buttercream to pipe rosettes or other shapes, and decorate as desired with bonbons.
  14. *For best results, flour and sugar should be weighed for this recipe. The approximate volumes shown are based on 1 cup (250 ml) flour = 140 g and 1 cup (250 ml) sugar = 200 g.
  15. American Buttercream: In a very large bowl, beat butter, salt and vanilla extract until smooth and well incorporated. Add 1 cup (250 ml) icing sugar at a time and mix well after each addition. If needed, add 1 tbsp (15 ml) milk at a time and continue beating to desired consistency. Can be made ahead and stored in an airtight container in refrigerator for up to 3 days. Bring to room temperature before using as needed. Makes about 16 cups (4 L)
  16. Stabilized Chantilly Cream: In a large bowl, whisk all ingredients until soft peaks form. Use immediately or store in an airtight container in refrigerator for up to 1 day. Makes about 4 cups (1 L)
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Drink Pairings

Fruit-Jewelled Tarts

Inspired by Pride festival, these fruit-jewelled tarts to compliment any summertime gathering, Pride celebration, or any time of the year! These mascarpone cream tarts topped with mixed fruit can be prepared before hand as they keep well in the refrigerator for a next-day event!
Ingredients Instructions

Ingredients

Serves 8 small tarts
350 g (about 2½ cups/625 ml, spooned) all-purpose flour
200 g (about 1 cup/250 ml) granulated sugar
½ tsp (2.5 ml) salt
1 cup (250 ml) cold butter, cut into 2-in (5 cm) chunks
1 egg
1 egg yolk
1 tsp (5 ml) vanilla extract
3 tbsp (45 ml) orange marmalade
Mascarpone Cream, make ahead, recipe follows
½ cup (125 ml) each blueberries, blackberries, sliced strawberries, raspberries, peeled and sliced kiwis, canned pineapple and mandarin orange segments
Mascarpone Cream:
1 cup (250 ml) mascarpone
½ cup (125 ml) cream cheese, room temperature
3 tbsp (45 ml) icing sugar
⅛ tsp (a pinch) salt
½ cup (125 ml) orange marmalade
1 tbsp (15 ml) orange zest

Instructions

  1. In a large bowl, whisk flour, sugar and salt.
  2. Using a pastry cutter, cut cold butter into flour until mixture looks like oatmeal.
  3. In a small bowl, mix egg, egg yolk and vanilla extract. Add to flour mixture and combine into dough with a fork or lightly floured fingertips. Cover and refrigerate for at least 30 minutes.
  4. Remove dough from refrigerator and roll to about ¼-in (0.6 cm) thick. Use a 6-in (15 cm) cookie cutter to cut 8 circles.
  5. Place each dough circle in a 4½-in (11.5 cm) tart pan. Press dough into sides and edges and trim excess. Use a fork to poke holes in sides and bottom of pastry. Chill for 30 minutes.
  6. Adjust oven racks to upper third and lower third of oven. Preheat oven to 375 F (190 C).
  7. Remove tart shells from refrigerator and cover them with foil. Place pie weights over foil and bake on lower oven rack for 15 to 20 minutes. Remove from oven and carefully remove foil and pie weights. Place back in oven on upper rack and continue to bake for another 5 to 7 minutes, until edges of tart shells turn golden. Remove from oven and cool completely.
  8. Brush orange marmalade on bottom and sides of each tart. Pour Mascarpone Cream* into each tart and arrange fruit as desired over surface. Can be refrigerated for up to 1 day before serving.
  9. *In a large bowl, mix mascarpone, cream cheese, icing sugar and salt until smooth. Add orange marmalade and orange zest and mix well. Store in an airtight container in the refrigerator for up to 3 days until ready to use.
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Drink Pairings

Adult Rainbow Pops

Take the heat off this summer, or anytime per se, with these “spirited” adult rainbow pops! Each layer is tie-died with real fruit! The red layer is raspberry and strawberry, the orange layer is peach and mango, the yellow layer is pineapple, mango, coconut, the green layer is kiwi, the blue layer is blueberries, and the purple layer is mixed berries! Add a dash of vodka to each layer to take these up a notch.
Ingredients Instructions

Ingredients

Serves 10 to 12 ice pops
Red Layer:
½ cup (125 ml) frozen raspberries
½ cup (125 ml) frozen strawberries
½ banana, cut into 1-in (2.5 cm) slices, frozen
¼ cup (60 ml) raspberry or vanilla Greek yogurt
3 tbsp (45 ml) vodka*
Orange Layer:
¾ cup (180 ml) frozen sliced peaches
¼ cup (60 ml) frozen mango chunks
2 tbsp (30 ml) frozen orange juice concentrate
3 tbsp (45 ml) vodka*
Yellow Layer:
¾ cup (180 ml) canned pineapple tidbits, drained and frozen
½ cup (125 ml) frozen mango chunks
2 tbsp (30 ml) cream of coconut
3 tbsp (45 ml) coconut rum or vodka1
Green Layer:
¾ cup (180 ml) frozen peeled and cubed kiwis
¼ cup (60 ml) frozen spinach, drained
1 banana, cut into 1-in (2.5 cm) slices, frozen
2 tbsp (30 ml) vanilla Greek yogurt
3 tbsp (45 ml) vodka*
Blue Layer:
¼ cup (60 ml) frozen blueberries
1 banana, cut into 1-in (2.5 cm) slices, frozen
1 cup (250 ml) blueberry or vanilla Greek yogurt
1 to 2 drops blue food colouring, as desired
3 tbsp (45 ml) vodka*
Purple Layer:
1 cup (250 ml) frozen mixed berries (blackberries, blueberries, raspberries)
1 banana, cut into 1-in (2.5 cm) slices, frozen
¼ cup (60 ml) raspberry or vanilla Greek yogurt
3 tbsp (45 ml) vodka*

Instructions

  1. Using a blender, blend all ingredients of the red layer into a smoothie. Transfer to a bowl and set aside in refrigerator to retain a semi-frozen state. Rinsing blender and working quickly, repeat with each layer, transferring each to a separate bowl and setting in refrigerator.
  2. Spoon about 2 tbsp (30 ml) of each semi-frozen smoothie colour into ice pop moulds, following the rainbow order of colours: red, orange, yellow, green, blue and purple.
  3. Insert an ice pop stick into each mould and freeze overnight.
  4. When ready to serve, remove from moulds and serve immediately, or wrap each ice pop individually in plastic wrap and refreeze until ready to enjoy.
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Drink Pairings

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