Pecan and Brown Butter Blondies
Рубрика: Desserts
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Éliza Prévost’s Sweet Fougasse with Orange Blossom Water and Whipped Cheese (Aigues-Mortes-style)
Éliza Prévost’s Sweet Fougasse with Orange Blossom Water and Whipped Cheese (Aigues-Mortes-style)
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Gabrielle Hiller-Rivard’s Haskap Berry and Coconut Logs
Gabrielle Hiller-Rivard’s Haskap Berry and Coconut Logs
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Date Square Muffins
With these date square-inspired muffins, you’ll always have energy on hand. Half of the dates are puréed and then mixed into the batter, while the rest are chopped into chunks that you can feel with each bite. Top the muffins with a classic crumble for a sweet and crispy touch. They freeze well, making them a convenient snack at any time.
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Catherine Lépine-Lafrance’s Buttermilk Crumpets
Courtesy of confectioner Catherine Lépine-Lafrance, this British-inspired crumpet recipe is a must-try breakfast bread. They’re delicious served with our pink lemonade raspberry jam.
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Catherine Lépine-Lafrance’s Pink Lemonade Raspberry Jam
For this recipe, courtesy of confectioner Catherine Lépine-Lafrance, inspiration was drawn from pink lemonade to create a raspberry and citrus jam. You’ll need to plan ahead when making it, given that the fruit mixture needs to be refrigerated for over 24 hours before cooking.
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Pineapple, Vanilla and Lime Shave Ice
This dessert recipe is similar to shaved ice, in which finely crushed ice is sweetened with syrup. Instead of ice, use frozen pineapple that’s finely grated and then mixed with sugar and lime.
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Lesley Chesterman’s Chocolate-Raspberry Frozen Yule Log
This yule log courtesy of Lesley Chesterman is the perfect way to end a holiday meal. With its soft and delicate rolled chocolate cake, kirsch syrup and ice cream filling, coated with Swiss meringue and topped with fresh raspberries, this dessert is a must-try. Just remove the festive and colourful decorations and dig in.
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Spiced Caramel
Courtesy of our own chef Laurence Viens, this recipe goes great with dessert like apple pie, to spread on a slice of bread, to serve at brunch, or to give as a holiday gift. The caramel is enhanced with star anise, cinnamon and ginger, providing a warm and fragrant flavour. It’s a winter indulgence par excellence.
