Frothy Sugar Fudge and Spice Cocktail

Apples are the stars of this cake, created in collaboration with Verger Jean-Yves Boileau. They appear as a caramelized topping, but also in the dough itself, which is seasoned with chai tea. Yogurt is also incorporated into the dough for a light, moist crumb. With its cream cheese frosting, it’s like a big serving of fall happiness.

Reminiscent of apple turnovers, these cookies include an apple and cinnamon garnish. Drop some on a cookie, form a little hollow and pour some caramel in the hole. A highly satisfying snack made in collaboration with Verger Jean-Yves Boileau.

Blackcurrant Vermouth

Creamy Affogato

Fried Olives with Spicy Antipasto Mayonnaise

Rosemary Lard

Inspired by a Scottish recipe, these shortbread cookies are delicious with a good cup of coffee or a glass of milk. To make them, press the dough into a loaf pan, then remove it from the pan so that each cookie has straight, smooth edges. The 5 ingredients and 15-minute prep time will require just a moment of thinking over before you dive into making this recipe.

We could say that this cake is the apple version of banana bread. Not too sweet, it’s the perfect afternoon snack. A generous quantity of apples are used both inside the cake and as toppings. With just the right acidity, Cortland apples also soften nicely once cooked.

To make traditional ice cream, you need an ice cream maker—but not for this recipe! Simply stir together whipped cream with sweetened condensed milk. The high sugar and fat content in this type of milk prevents the creation of ice crystals. Leave it to freeze for a few hours in the freezer, then serve it in a pretty bowl.