Leftover wine? Here’s how to use it.
Рубрика: Desserts
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Sea Salt Chocolate Panforte
“What I like most about this panforte, besides the notes of amaretto, spices and sea salt chocolate, is its accessibility. Some old-school recipes take a lot of
time—this one is on the table in an hour. It keeps for weeks, and I think it tastes even better after a few days.” -Lisa Birri, chef and recipe developer -
Apple, Pecan and Raisin Cake
The multipurpose Empire rules for this pecan- and raisin-studded cake—the apple holds its shape beautifully when baked. Cream cheese frosting, generously slathered on top of the dense dessert, pairs perfectly with the sweet-tart fruit.
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Caramelized Pear Yule «Log» with Sweet Clover Cream
Ricardo was (just a little) proud when he brought out this masterpiece. A yule log but reimagined—and no rolling involved! Thanks to gorgeously caramelized pears, a kiss of local sweet clover (or imported vanilla) and sinful pastry cream softened with whipped cream, this beaut will put your holiday menu over the top. Especially decorated with star-shaped (or any shape, really!) gingerbread cookies; we made our own, but you can use store-bought to save time.
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Pulled Maple Taffy
This recipe was inspired by the taffy made in Quebec to honour Saint Catherine, except we used maple syrup instead of molasses. Imagine saltwater taffy, but a little harder.
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Orange Glass Candy
Why not try vanilla, coconut or lemon extract instead of orange? You can also play with other liquid food colourings to tint your treats—just don’t mix too many colours together or your candy will turn brown.
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Apple Funnel Cake
If you’re not sure what variety of apple you have on hand, make this country fair-inspired funnel cake. Grating any kind of apple into the batter will create deliciously dimpled fritters that you can dress up with sorbet or simply devour with powdered sugar.
