White Chocolate & Blueberry Ganache Tart

This tart combines luxuriously smooth white chocolate with vibrant, first-of-the-season blueberries gently simmered with the herbal sweetness of Galliano Vanilla, all nestled in a golden, buttery crust. Pair this dessert with these BC VQA wines: Inniskillin Okanagan Riesling Icewine or See Ya Later Ranch Sparkling Brut.
Ingredients Instructions

Ingredients

Serves 6 - 8
2 cups (500 ml) fresh blueberries, plus more for garnish
½ cup (125 ml) Galliano Liqueur
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) fresh lemon juice
2 tsp (10 ml) cornstarch, dissolved in 2 tsp (10 ml) water
12 oz (340 g) white chocolate, cut into ½-in (1.25 cm) chunks
1 cup (250 ml) whipping cream
1 × 10-in (25 cm) baked and cooled Pâte Sucrée Tart Shell, make ahead, recipe follows
fresh mint leaves, for garnish
edible flowers, for garnish
dollops of whipped cream, for garnish (optional)
PÂTE SUCRÉE TART SHELL | Makes 1 × 10-in (25 cm) tart shell
1 cup (250 ml) icing sugar
½ tsp (2.5 ml) salt
¾ cup (180 ml) unsalted butter, room temperature
1 egg, room temperature
1 tsp (5 ml) vodka or gin
2½ cups (625 ml) all-purpose flour, plus more for dusting

Instructions

  1. In a small saucepan over medium heat, combine blueberries, Galliano and sugar and bring to a simmer. Mash gently with a potato masher or fork and cook until thickened to a heavy syrup consistency, about 20 minutes. Add lemon juice and cornstarch-water mixture, stir until thickened and remove from heat.
  2. Place white chocolate in a heatproof bowl.
  3. In a separate saucepan over medium heat, bring cream to a simmer, then pour over white chocolate. Let sit for about 3 minutes to soften chocolate slightly, then stir until smooth. Fold in blueberry mixture.
  4. Pour filling into baked and cooled tart shell, then transfer to refrigerator until set, at least 3 hours.
  5. Garnish with fresh blueberries, mint leaves, a few edible flowers and dollops of whipped cream, if using.
  6. PÂTE SUCRÉE TART SHELL | Makes 1 × 10-in (25 cm) tart shell
  7. Chill 2 cups (500 ml) baking beads or dry beans.
  8. In a small bowl, sift icing sugar and salt.
  9. In bowl of a stand mixer fitted with paddle attachment, combine butter and sifted sugar mixture. Mix at low speed for about 2 minutes. Add egg and vodka, then raise mixer speed to medium and mix for another 2 minutes, scraping down sides of bowl as needed. Add flour and mix on low speed for about 30 seconds, just until dry flour is no longer visible.
  10. Transfer dough to a lightly floured surface and bring together until just combined, then form into a disc. Wrap in plastic wrap and chill for at least 30 minutes. Dough can be made up to 48 hours ahead.
  11. On a lightly floured surface, roll pastry to ⅛- to ¼-in (0.3 to 0.6 cm) thick. Cut out a 13-in (32.5 cm) circle of pastry and transfer to a 10-in (25 cm) tart pan with removable bottom. Press dough gently into edges of pan and trim overhanging edges. Transfer to refrigerator and chill for 30 minutes.
  12. Preheat oven to 350 F (175 C).
  13. Place tart shell on a baking tray, then line it with parchment and fill with chilled baking beads or dry beans. Transfer to oven and bake for about 20 minutes, until edges of pastry are golden brown. Remove from oven and carefully remove parchment and baking beads or beans. Lower oven temperature to 325 F (160 C) and continue to bake tart shell for about 20 more minutes, until evenly browned. Let cool to room temperature.
  14. Leftover dough and trim can be reformed and used for cookies or baked into decorative shapes for garnish. Baked tart shell can be wrapped in plastic wrap and stored at room temperature for up to 1 day or frozen for up to 3 weeks.
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Drink Pairings

No-Bake Eggnog Cheesecake with Gingersnap Crust

No oven? No problem! This lip-smacking cheesecake can be prepared and refrigerated up to three days in advance, making it a breeze to plan your festive menu. Happy holidays! Pair this cheesecake with Sauternes Château Armajan des Ormes 2018 or Harvey’s Bristol Cream for a delightful pairing.
Ingredients Instructions

Ingredients

Serves 8 to 10
2 cups (500 ml) gingersnap cookie crumbs
1½ tsp (7.5 ml) ground cinnamon, divided
⅓ cup (80 ml) granulated sugar
¼ tsp (1 ml) salt, divided
¼ cup (60 ml) melted butter
2 tbsp (30 ml) gelatin crystals
¼ cup (60 ml) water, room temperature
1 lb (450 g) full-fat cream cheese, room temperature
1 cup (250 ml) icing sugar
¼ tsp (1 ml) ground nutmeg
⅛ tsp (a pinch) ground cloves
1 cup (250 ml) eggnog
½ tbsp (7.5 ml) rum (optional)
1 cup (250 ml) whipping cream
½ tbsp (7.5 ml) vanilla extract
whipped cream, sugared cranberries and fresh rosemary sprigs, for garnish

Instructions

  1. Lightly grease sides and bottom of a 9-in (23 cm) springform pan.
  2. In a large bowl, mix gingersnap crumbs, 1 tsp (5 ml) cinnamon, sugar and ⅛ tsp (a pinch) salt. Add melted butter and mix until combined.
  3. Transfer crumbs into prepared springform pan. Using back of a flat-bottomed measuring cup, press crumbs to line bottom of pan.
  4. In a small microwaveable bowl, sprinkle gelatin crystals over water and allow to bloom for 5 minutes.
  5. In a large bowl, use a hand mixer on medium speed to soften cream cheese until no lumps remain. Add icing sugar, nutmeg, cloves and remaining ½ tsp (2.5 ml) cinnamon and ⅛ tsp (a pinch) salt, and continue beating until fully incorporated. Slowly add eggnog and rum (if desired) to avoid them splattering out of bowl.
  6. Place bowl of gelatin in a bowl of hot water to melt gelatin. Alternatively, place in microwave for 10 to 15 seconds. Stir to ensure crystals have melted. Add to cream cheese mixture and mix until fully combined.
  7. In a separate large bowl, whip whipping cream and vanilla until medium peaks form. Fold about a third of whipped cream into cream cheese mixture until very few white streaks can be seen. Fold in remaining whipped cream until no streaks remain.
  8. Pour over crumb base in springform pan and smooth surface with an offset spatula. Refrigerate for at least 6 hours or preferably overnight.
  9. Before serving, gently run a sharp knife along edge of pan to loosen, then remove ring of springform pan. Decorate with whipped cream, sugared cranberries and rosemary sprigs as desired.
  10. Preheat oven to 400 F (200 C). Set out 10 to 12 metal cone moulds, about 4¾-in (12 cm) tall × 1¼-in (3 cm) diameter at base.
  11. On a clean work surface, roll puff pastry into a rectangle about ¼-in (0.6 cm) thick. Divide puff pastry into 2 parts if easier to work with. Using a sharp knife, cut pastry into 1-in (2.5 cm) wide strips.
  12. Starting from base of 1 metal cone mould, wrap a pastry strip around mould, overlapping by about ¼-in (0.6 cm) from edge of previous strip each time around mould. Continue wrapping towards tip of cone. If pastry strip ends along the way, continue with another strip. Place prepared cone tip-side up in cavity of a muffin pan. Repeat to make 10 to 12 cones or until all pastry is used.
  13. In a small bowl, whisk egg and water until combined. Using a pastry brush, brush egg wash over pastry cones.
  14. Bake cones for 15 to 20 minutes, until golden brown. Remove from oven and cool slightly on a rack. Gently remove metal cone moulds and let cones cool completely. Can be stored in an airtight container at room temperature for up to 1 day.
  15. In a shallow bowl, mix sugar and cinnamon.
  16. Brush cones with melted better and dust with cinnamon sugar. Place cones tip-side up on a baking sheet.
  17. Reserve 2 tbsp (30 ml) crushed pistachios for garnish. Place remaining pistachios in a small plate.
  18. Spoon Eggnog Pastry Cream into a piping bag with a ½-in (1.25 cm) round nozzle tip. Pipe cream into prepared pastry cones, filling to brim. Gently press filled cones over plate of pistachios to coat base of cones, then place on a baking sheet. The pistachios will “seal” cones so they can be placed standing tip-side up or laid on their sides.
  19. Place white chocolate in a small heatproof bowl over a small saucepan with simmering water, making sure bowl does not touch water. Stir until fully melted. Transfer melted chocolate to a small piping bag. Cut a small hole at tip of bag, about ¼-in (0.6 cm) in diameter. Pipe drips of chocolate from tip of each cone to slide gently down sides, then stand cones on a plate. Sprinkle wet chocolate with reserved crushed pistachios. Transfer cones to a serving platter standing tall like festive “trees” or laid on their sides.
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Drink Pairings

Festive Eggnog Cones

Taste the magic of the season in every bite of these finger-licking cones! Creamy eggnog filling is encased in flaky pastry dusted with cinnamon sugar, drizzled with white chocolate and sprinkled with pistachios. One may not be enough! Enjoy this dessert with Bumbu Crème or Baileys S’mores.
Ingredients Instructions

Ingredients

Serves 10 - 12 cones
1 lb (450 g) puff pastry, thawed if frozen
1 egg
1 tbsp (15 ml) water
1 cup (250 ml) granulated sugar
1 tbsp (15 ml) ground cinnamon
¼ cup (60 ml) melted butter
½ cup (125 ml) chopped shelled pistachios, divided
Eggnog Pastry Cream, make ahead, recipe follows
4 oz (110 g) white chocolate, melted
Eggnog Pastry Cream
2 cups (500 ml) eggnog
2 cups (500 ml) whole milk
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) salt
8 egg yolks
½ cup (125 ml) cornstarch
6 tbsp (90 ml) unsalted butter
1 tbsp (15 ml) vanilla extract
1 tbsp (15 ml) rum (optional)
½ tsp (2.5 ml) ground nutmeg

Instructions

  1. Preheat oven to 400 F (200 C). Set out 10 to 12 metal cone moulds, about 4¾-in (12 cm) tall × 1¼-in (3 cm) diameter at base.
  2. On a clean work surface, roll puff pastry into a rectangle about ¼-in (0.6 cm) thick. Divide puff pastry into 2 parts if easier to work with. Using a sharp knife, cut pastry into 1-in (2.5 cm) wide strips.
  3. Starting from base of 1 metal cone mould, wrap a pastry strip around mould, overlapping by about ¼-in (0.6 cm) from edge of previous strip each time around mould. Continue wrapping towards tip of cone. If pastry strip ends along the way, continue with another strip. Place prepared cone tip-side up in cavity of a muffin pan. Repeat to make 10 to 12 cones or until all pastry is used.
  4. In a small bowl, whisk egg and water until combined. Using a pastry brush, brush egg wash over pastry cones.
  5. Bake cones for 15 to 20 minutes, until golden brown. Remove from oven and cool slightly on a rack. Gently remove metal cone moulds and let cones cool completely. Can be stored in an airtight container at room temperature for up to 1 day.
  6. In a shallow bowl, mix sugar and cinnamon.
  7. Brush cones with melted better and dust with cinnamon sugar. Place cones tip-side up on a baking sheet.
  8. Reserve 2 tbsp (30 ml) crushed pistachios for garnish. Place remaining pistachios in a small plate.
  9. Spoon Eggnog Pastry Cream into a piping bag with a ½-in (1.25 cm) round nozzle tip. Pipe cream into prepared pastry cones, filling to brim. Gently press filled cones over plate of pistachios to coat base of cones, then place on a baking sheet. The pistachios will “seal” cones so they can be placed standing tip-side up or laid on their sides.
  10. Place white chocolate in a small heatproof bowl over a small saucepan with simmering water, making sure bowl does not touch water. Stir until fully melted. Transfer melted chocolate to a small piping bag. Cut a small hole at tip of bag, about ¼-in (0.6 cm) in diameter. Pipe drips of chocolate from tip of each cone to slide gently down sides, then stand cones on a plate. Sprinkle wet chocolate with reserved crushed pistachios. Transfer cones to a serving platter standing tall like festive “trees” or laid on their sides.
  11. In a medium saucepan over medium heat, bring eggnog, milk, sugar and salt to a simmer. Remove from heat.
  12. In a medium bowl, stir egg yolks and cornstarch. Add a ladleful of warm eggnog mixture and briskly stir to temper eggs. Repeat this step. Slowly add tempered eggs to rest of eggnog mixture and return to heat. Continue cooking over medium heat, stirring constantly, until mixture thickens and first bubble pops. Remove from heat.
  13. Add butter, vanilla, rum (if desired) and nutmeg. Stir until butter has melted and all ingredients are combined. Cover surface with plastic wrap to avoid a film forming. Cool slightly, then refrigerate for at least 4 hours and up to 3 days.
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Drink Pairings

No-Bake Cranberry Eggnog Parfaits

These visually stunning single-serve desserts are sure to impress guests at a celebration potluck or an elegant soirée. Tangy cranberries, silky eggnog custard, and fluffy pillows of whipped cream combine for parfait perfection! Pair them with Moscato d'Asti Ruffino or Carolans Irish Cream for a delightful match.
Ingredients Instructions

Ingredients

Serves 6
¾ cup (180 ml) cranberry sauce
1 cup (250 ml) eggnog
¾ cup (180 ml) milk
½ cup + 1 tbsp (140 ml) granulated sugar, divided
½ tsp (2.5 ml) ground nutmeg
½ tsp (2.5 ml) ground cinnamon
4 egg yolks
⅛ tsp (a pinch) salt
1½ tbsp (22.5 ml) vanilla extract, divided
1½ tsp (7.5 ml) cornstarch
2 tbsp (30 ml) butter
1 cup (250 ml) whipping cream
½ cup (125 ml) crushed praline or SKOR bars, for garnish
cranberries, for garnish

Instructions

  1. Divide cranberry sauce equally into each of 6 heatproof glass dessert bowls. Set aside.
  2. In a medium saucepan over medium heat, heat eggnog, milk, ¼ cup (60 ml) sugar and the nutmeg and cinnamon until sugar has melted and mixture comes to a simmer. Remove from heat.
  3. In a large bowl, whisk egg yolks, ¼ cup (60 ml) sugar, salt, 1 tbsp (15 ml) vanilla and cornstarch until combined and no lumps remain.
  4. Using a ladle, slowly and carefully pour about ½ cup (125 ml) warm milk mixture over egg mixture, stirring vigorously to avoid scrambling eggs. Pour back into saucepan with remaining milk and whisk to combine. Return saucepan to medium heat and stir mixture constantly until it thickens to consistency of custard. Stop at first bubble that pops. Remove from heat and immediately add butter. Whisk vigorously for about 30 seconds. Strain through a fine-mesh strainer into a bowl to remove any lumps.
  5. Pour custard into dessert bowls with cranberry sauce, dividing equally. Cover surface of custard with plastic wrap and refrigerate for 2 to 3 hours, until set.
  6. In a medium bowl, whisk whipping cream and remaining 1 tbsp (15 ml) sugar and ½ tbsp (7.5 ml) vanilla until medium peaks form. Spoon as desired over custard. Can be made ahead and refrigerated for up to 1 day. When ready to serve, garnish with crushed praline and cranberries as desired.
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Drink Pairings

Whipped Brie with Roasted Grapes

Rich and indulgent yet undeniably light and airy, this whipped brie topped with a spiced Licor 43 Syrup, pistachios and roasted grapes is sure to be an instant classic at any holiday gathering. Enjoy this appetizer with any of the following: Steller's Jay Oliver Brut, Fort Berens Chardonnay, Sumac Ridge Oliver Private Reserve, or Hoyne Brewing Pilsner.
Ingredients Instructions

Ingredients

Serves a large family-sized gathering
1½ lbs (680 g) brie, cold
2 cups (500 ml) grapes (preferably Concord, Coronation or other dark, sweet variety)
1 tbsp (15 ml) grapeseed oil
1 tsp (5 ml) chopped fresh rosemary
⅛ tsp (a pinch) salt
2 tbsp (30 ml) whipping cream
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (60 ml) toasted shelled pistachios
Licor 43 Syrup, make ahead, recipe follows
Sliced fresh baguette, crackers or sliced apples, to serve
LICOR 43 SYRUP
1 tsp (5 ml) whole black peppercorns
½ tsp (2.5 ml) coriander seeds
½ stick cinnamon
1 cup (250 ml) Licor 43
½ × 3-in (1.25 × 7.5 cm) strip orange peel
¼-in (0.6 cm) slice fresh ginger

Instructions

  1. Preheat oven to 425 F (220 C). Line a baking sheet with parchment.
  2. Cut rind from brie. Discard rind and cut remaining cheese into roughly 1-in (2.5 cm) pieces. Transfer to bowl of a stand mixer and let come to room temperature, about 45 minutes.
  3. In a mixing bowl, toss grapes with grapeseed oil, rosemary and salt. Spread onto lined baking sheet and transfer to oven. Roast for about 20 minutes, until softened and just beginning to split.
  4. Fit stand mixer with whisk attachment, add whipping cream to softened brie and whip on medium-high speed, until smooth, 3 to 4 minutes, scraping down sides of bowl as needed. With mixer running, slowly pour in olive oil and continue to whip for another 4 to 5 minutes, until lightened and fluffy.
  5. To assemble, spread whipped brie on a serving dish or platter, leaving a slightly raised border around edges. Arrange roasted grapes on top of brie and sprinkle with toasted pistachios. Drizzle with Licor 43 Syrup. Serve with sliced baguette, crackers or sliced apples.
  6. LICOR 43 SYRUP | Makes about ½ cup (125 ml)
  7. In a small saucepan over medium-high heat, combine peppercorns, coriander seeds and cinnamon stick and toast until fragrant, about 45 seconds. Add Licor 43, orange peel and ginger and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, cool and strain. Can be stored in an airtight container in refrigerator for up to 1 month.
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Drink Pairings

Cookie Wreath

Celebrate the season with a stunning holiday cookie wreath that’s as delightful to admire as it is to eat! This festive creation starts with a versatile dough divided into three portions, each infused with unique flavours: zesty orange, rich chocolate, and warming ginger. The result is a vibrant, aromatic assortment of cookies that come together to form a beautiful, edible wreath—perfect for decorating the table or gifting to loved ones. Serve this cookie wreath with Amarula Cream Liqueur or On The Rocks Effen Espresso Martini.
Ingredients Instructions

Ingredients

Serves 10-12
2¼ cups (560 ml) icing sugar
1½ cups (375 ml) unsalted butter, room temperature
1½ cups (375 ml) unsalted butter, room temperature
1 large egg
1 large egg white
3¾ cups + 2 tbsp (960 ml) all-purpose flour, divided, plus extra for rolling cookies
1½ tsp (7.5 ml) baking soda
1½ tsp (7.5 ml) cream of tartar
½ tsp (2.5 ml) fine sea salt
1 tbsp (15 ml) finely grated orange zest
¼ cup (60 ml) Dutch-processed cocoa powder
2 tbsp (30 ml) molasses
1 tsp (5 ml) ground ginger
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
icing, jam, sprinkles, chopped nuts or other decorations, for garnish

Instructions

  1. In bowl of a stand mixer fitted with paddle attachment, mix icing sugar, butter, vanilla, egg and egg white until well combined.
  2. In a medium bowl, whisk 3¾ cups (930 ml) flour, baking soda, cream of tartar and salt. Add dry flour mixture to icing sugar mixture and combine until dough just comes together. Divide dough equally into thirds and place into 3 separate medium bowls.
  3. To first bowl, add orange zest and 1 tbsp (15 ml) flour and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  4. To second bowl, add cocoa powder and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  5. To third bowl, add molasses, ginger, cinnamon, cardamom and remaining 1 tbsp (15 ml) flour. Use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  6. Refrigerate all 3 doughs for at least 3 hours or up to 24 hours.
  7. Preheat oven to 350 F (175 C). Line 3 or 4 baking sheets with parchment and set aside.
  8. Lightly flour a clean work surface. Working with 1 dough at a time, roll out dough to ¼-in (0.6 cm) thick. Cut into desired shapes with 2- to 3-in (5 to 7.5 cm) cookie cutters. Place cookies at least 1-in (2.5 cm) apart on 1 of prepared baking sheets. After cutting as many cookies as possible, lightly press scraps of dough together and reroll before cutting out more cookies. Place cookie-filled baking sheet in freezer for 10 to 20 minutes. Repeat rolling, cutting and chilling with remaining 2 doughs.
  9. Bake chilled cookies, 1 sheet at a time, until set around edges, 8 to 12 minutes. Baking time will vary depending on which dough you are baking and shape and size of your cookies. Let cookies cool for 5 minutes on baking sheet before transferring to a rack to cool completely at room temperature.
  10. Garnish cookies as desired before arranging on a platter in a wreath shape. To obtain a fuller look, layer cookies 2 to 3 high. Finish off wreath with a ribbon or bow, if desired.
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Drink Pairings

Negroni Pavlova Wreath

This showstopping edible pavlova wreath is sure to be the highlight of your holiday table. The bitter notes of Negroni-soaked oranges and tart pomegranate arils perfectly balance the sweetness of the pavlova, offering a delightful burst of flavour in every bite. Pair this pavlova with Campari Negroni or Glayva.
Ingredients Instructions

Ingredients

Serves 10-12
6 large egg whites, room temperature
½ tsp (2.5 ml) cream of tartar
1½ cups (375 ml) granulated sugar
1 tsp (5 ml) distilled white vinegar
1 tsp (5 ml) vanilla extract
6 tbsp (90 ml) Campari Negroni
⅓ cup (80 ml) light brown sugar
4 oranges, divided
2 cups (500 ml) whipping cream
2 tbsp (30 ml) skim milk powder (optional)
¼ cup (60 ml) pomegranate arils
¼ cup (60 ml) toasted shelled pistachios, roughly chopped
icing sugar, for garnish (optional)

Instructions

  1. Preheat oven to 250 F (120 C). Line a baking sheet with parchment. Trace a 9-in (23 cm) diameter circle on parchment. Trace a 4½-in (11.25 cm) diameter circle in centre of larger circle. Turn parchment over so food does not directly touch traced circles. Set aside.
  2. In bowl of a stand mixer fitted with whisk attachment, combine eggs whites and cream of tartar. Whip on medium-high speed until soft peaks form. Gradually add sugar, a couple of tablespoons at a time, beating until stiff, glossy peaks form. Add vinegar and vanilla and whisk on medium-high until fully incorporated.
  3. Dollop big spoonfuls of meringue onto parchment in a ring shape, using traced ring as a guide. Using back of a spoon, create small indents in each dollop of meringue.
  4. Bake meringue until ring easily lifts off parchment, about 1½ hours. Turn oven off and allow meringue to cool in oven with door closed.
  5. While pavlova cools, make Negroni-soaked oranges. In a small saucepan over medium-high heat, stir Campari Negroni and brown sugar and bring to a boil. Reduce heat to medium and let simmer and reduce until slightly thickened, about 3 minutes. Remove from heat.
  6. Meanwhile, wash 2 oranges well and thinly slice into rounds. Using a paring knife, cut away peel and pith of remaining 2 oranges. Working over a small bowl to catch any juice, cut between membranes to release orange segments. Place orange slices and segments into saucepan with warm Negroni syrup. Set aside and allow to cool to room temperature.
  7. Just before ready to serve, place whipping cream and milk powder (if desired) in a large bowl (the milk powder helps stabilize whipping cream so it can hold lovely swoops without weeping). Using a whisk, whip to firm peaks.
  8. Place pavlova wreath on a serving platter. Dollop whipped cream over wreath, then garnish with Negroni-soaked orange slices and segments, pomegranate arils and toasted pistachios. Garnish with a dusting of icing sugar (if desired) and serve immediately. Any leftover Negroni syrup may be served alongside for guests to spoon over their portion.
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Drink Pairings

Spiced Gingerbread Cake

’Tis the season for sugar, spice, and everything nice—and this cake embodies that festive spirit beautifully. Filled with a zesty lime rum curd and topped with a luscious white chocolate cream cheese frosting, this dessert is both indulgent and sophisticated, making it a showstopper for any occasion. Feel free to garnish as desired; gingerbread cookies, candied rosemary trees, or sugared cranberries would all be lovely options. Pair this recipe with Wayne Gretzky Cream Liqueur or The Kraken Gold Spiced Rum.
Ingredients Instructions

Ingredients

Serves 10-12
LIME RUM CURD
5 large egg yolks
1 tbsp (15 ml) cornstarch
½ cup (125 ml) unsalted butter, room temperature
2 tbsp (30 ml) finely grated lime zest
¾ cup + 2 tbsp (210 ml) fresh lime juice
2 tbsp (30 ml) The Kraken Gold Spiced Rum
1 cup (250 ml) granulated sugar
SPICED GINGERBREAD CAKES
¾ cup (180 ml) unsalted butter, plus more for greasing pans
½ cup (125 ml) whipping cream
¾ cup + 2 tbsp (210 ml) whole milk
2 large eggs, room temperature
⅔ cup (160 ml) firmly packed light brown sugar
½ cup (125 ml) liquid clover honey
1-in (2.5 cm) piece fresh ginger, grated
2½ cups (625 ml) all-purpose flour
1½ tsp (7.5 ml) baking soda
2 tsp (10 ml) ground ginger
2 tsp (10 ml) ground cinnamon
1 tsp (5 ml) ground cloves
1 tsp (5 ml) ground cardamom
½ tsp (2.5 ml) fine sea salt
WHITE CHOCOLATE CREAM CHEESE FROSTING
10½ oz (300 g) white chocolate, coarsely chopped
12 oz (340 g) cream cheese, room temperature
½ cup (125 ml) butter, room temperature
1 tbsp (15 ml) sour cream
½ tsp (2.5 ml) vanilla extract

Instructions

  1. To make Lime Rum Curd, in a large bowl, whisk egg yolks and cornstarch until well combined. Set aside.
  2. Cut butter into cubes and set aside.
  3. In a shallow sauté pan or large saucepan over medium heat, combine lime zest and juice, rum and sugar and whisk continuously until mixture starts to simmer.
  4. Still whisking continuously, very slowly pour about three-quarters of lime mixture into egg mixture. Pour now-tempered egg mixture back into sauté pan with remaining lime mixture and set over low to medium-low heat. Cook, whisking continuously, until mixture thickens and reaches 180 F (82 C) on a digital thermometer, about 5 minutes. Take care, as mixture can curdle easily if heat is too high or you stop whisking. Once mixture has reached desired temperature, remove pan from heat and immediately whisk in cubed butter, 1 cube at a time, making sure each piece is fully melted and incorporated before adding next piece. Pour curd into a heatproof jar or bowl and cover with plastic wrap or parchment so that it is touching surface of curd. This will prevent a skin from forming on top of curd. Refrigerate while making cake, or for up to 1 week.
  5. To make Spiced Gingerbread Cakes, preheat oven to 350 F (175 C). Grease two 6-in (15 cm) round cake pans and line with parchment. Set aside.
  6. In a small saucepan over medium heat, melt butter, stirring occasionally. Add cream and milk and bring mixture to a hard simmer, stirring constantly. Remove saucepan from heat and set aside.
  7. In bowl of a stand mixer fitted with paddle attachment, combine eggs and brown sugar. Beat on medium speed until pale, about 4 minutes. Add honey and fresh grated ginger and mix until well incorporated.
  8. Into a large bowl, sift flour, baking soda, spices and salt. Add a third of flour mixture to egg mixture and incorporate on low speed until smooth. Add a third of butter mixture and mix in at low speed. Continue alternating between adding dry and wet ingredients to batter while mixing on low speed until well incorporated, taking care not to overbeat.
  9. Divide batter evenly among prepared cake pans, making sure tops sit level. Bake in preheated oven until a cake tester comes out clean, 40 to 50 minutes. Let cakes cool in pans for 15 minutes before turning out onto a rack and letting cool completely at room temperature. Cakes can be stored in an airtight container in refrigerator for up to 4 days.
  10. While cakes cool, make White Chocolate Cream Cheese Frosting. Place chopped chocolate in a heatproof bowl and melt in microwave in 15-second bursts, stirring in between, until chocolate is mostly melted. Stir without further heating until chocolate is completely melted. Let cool until just slightly warm to touch, 80 to 85 F (27 to 29 C) on a digital thermometer.
  11. In bowl of a food processor fitted with S blade, combine cream cheese, butter and sour cream. Process, scraping down sides of bowl as needed, until smooth and creamy. Add cooled, melted white chocolate and pulse several times to incorporate. Add vanilla and pulse until incorporated. Can be stored in an airtight container in refrigerator for up to 1 week. Let frosting come to room temperature before using so that it is easier to work with.
  12. When ready to assemble, level each cake by slicing off cake domes, then cut each cake in half lengthwise to yield 4 cake layers. Use 1 base layer for bottom of cake and second base layer, unsliced side up, for top of cake to avoid crumbs in frosting. Place first cake layer on a cake stand or plate and spread a thin layer of frosting on top, smoothing it with a palette knife. Place one-third of frosting in a piping bag fitted with a large plain round tip. Pipe a frosting dam around edge of cake layer, then use a spoon to fill with an even layer of lime rum curd. The frosting dam should stop any curd from escaping out sides of cake. Place second cake layer on top and repeat steps to pipe frosting and spread lime rum curd, then add third cake layer and repeat again. After adding final cake layer, cover top and sides of cake with a very thin layer of frosting and smooth with a palette knife, allowing portions of cake to remain visible and creating a semi-naked cake appearance. Finish decorating as desired. Place cake in refrigerator for about 30 minutes to allow frosting to firm up a bit and set cake layers together.
  13. To serve, slice cake with a clean, sharp knife that has been warmed under hot water. Wipe blade clean after each slice.
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Drink Pairings

Fried Ravioli with Beer Ranch Sauce

Get ready to kick your game day spread up a notch with a dish that scores big on taste. We’re talking crispy, golden pockets of cheesy goodness that are practically begging to be dunked in a creamy, beer-infused ranch dip. This combo is the ultimate play for your taste buds, perfect for munching while you cheer on your team. Pair fried ravioli with Asahi Super Dry 0.0%, Phillips Iota Hazy IPA, or Superflux Happyness West Coast IPA.
Ingredients Instructions

Ingredients

Serves 6
1 cup (250 ml) all-purpose flour
2 to 3 eggs
1½ cups (375 ml) bread crumbs
1 cup (250 ml) finely grated Parmesan
2 tsp (10 ml) dried Italian herb seasoning
1 × 12 oz (340 g) bag refrigerated or frozen cheese ravioli, thawed and patted dry if necessary
vegetable oil, for frying
BEER RANCH SAUCE
¼ cup (60 ml) plain Greek yogurt
½ cup (125 ml) full-fat sour cream
¼ cup (60 ml) Parallel 49 Craft Pale Ale
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
2 tsp (10 ml) dried dill
kosher salt and freshly ground black pepper, to taste

Instructions

  1. To prepare Beer Ranch Sauce, In a medium bowl, whisk yogurt, sour cream, beer, garlic powder, onion powder and dill. Season with salt and pepper. Refrigerate until ready to use. Store in an airtight container in refrigerator for up to 4 days.
  2. For ravioli, line up 3 shallow bowls. In first bowl, place flour. In second bowl, whisk eggs until thoroughly beaten. In third bowl, whisk bread crumbs, Parmesan and Italian herb seasoning.
  3. Working with 1 ravioli at a time, dredge in flour mixture, taking care to tap off excess flour. Dip in egg and let excess drip off. Press into bread crumb mixture to coat thoroughly, then place on a rimmed baking sheet. Coat remaining ravioli.
  4. In a large, heavy-bottomed skillet or saucepan over medium-high heat, heat at least 2-in (5 cm) oil to 375 F (190 C) on a deep-frying thermometer. Line a clean baking sheet with paper towel.
  5. Working in batches, deep-fry ravioli, turning occasionally, until golden brown and crisp, 3 to 5 minutes. Transfer to lined baking sheet to drain while continuing to fry remaining coated ravioli.
  6. Once all are fried, transfer ravioli to a serving platter with a bowl of Beer Ranch Sauce alongside for dipping.
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Drink Pairings

Blooming Quesadilla with Guacamole Sauce

This recipe elevates the classic quesadilla into a fun, crowd-pleasing masterpiece that will have everyone coming back for seconds and thirds. Convenient handheld pockets of melted cheese and seasoned chicken, all beautifully fanned out and ready for dipping. Enjoy alongside Ole Cocktail Co Margarita Mocktail or Cabron Cantarito.
Ingredients Instructions

Ingredients

Serves 10
3 cups (750 ml) shredded roasted chicken (from 1 rotisserie chicken)
1 red bell pepper, diced
2 green onions, thinly sliced, plus more for garnish
1 jalapeño pepper, finely chopped
1 cup (250 ml) store-bought taco sauce or salsa of choice
16 to 18 (6-in/15 cm) flour tortillas
3 cups (750 ml) shredded Monterey Jack
3 cups (750 ml) shredded sharp cheddar
Guacamole Sauce, to serve, recipe follows
fresh cilantro leaves, for garnish
GUACAMOLE SAUCE
2 large avocados, pitted and peeled
½ cup (125 ml) fresh cilantro leaves
¼ cup (60 ml) Jose Cuervo Especial Silver Tequila
2 tbsp (30 ml) fresh lime juice, plus more to taste
¼ tsp (1 ml) ground cumin
1 tsp (5 ml) kosher salt, plus more to taste

Instructions

  1. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment. Place a 4-in (10 cm) ramekin in centre of prepared baking sheet and set aside.
  2. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment. Place a 4-in (10 cm) ramekin in centre of prepared baking sheet and set aside.
  3. In a large bowl, stir shredded chicken, diced bell peppers, green onions, chopped jalapeños and taco sauce until thoroughly combined. Set aside.
  4. Cut each tortilla in half. Add about 2 tbsp (30 ml) each Monterey Jack, cheddar and chicken mixture to each tortilla half, spreading almost to edges. Roll tortillas into cones, starting from cut edge and making sure not to push ingredients out of tortilla.
  5. With about 13 tortilla cones, create a ring around ramekin on prepared baking sheet, placing cones seam-side down and with points of cones facing centre, touching ramekin. Sprinkle some Monterey Jack and cheddar over this layer. Repeat with remaining cones to make 2 more layers, finishing with rest of Monterey Jack and cheddar. Remove ramekin from centre of ring.
  6. Bake until cheese is melted and edges of tortillas are crispy, 15 to 20 minutes. You can make Guacamole Sauce while blooming quesadilla bakes.
  7. For Guacamole Sauce, in pitcher of a blender, combine avocados, cilantro, tequila, lime juice, cumin and salt. Blend until smooth, scraping down sides of pitcher as needed. Season with more salt and lime juice, if desired. Transfer to a serving bowl.
  8. Carefully transfer blooming quesadilla to a serving platter. Add Guacamole Sauce to ramekin used to shape blooming quesadilla before baking. Place in centre of quesadilla ring before garnishing quesadillas with cilantro and sliced green onions. Best served while still warm.
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Drink Pairings

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