Ingredients

Crust:
1, 9” (23 cm) unbaked pie crust

Filling:
3/4 cup (175 mL) sugar
1/3 cup (75 mL) cornstarch
Pinch of salt
1 3/4 cups (425 mL) freshly squeezed orange juice
4 egg yolks (reserve egg whites)
1 tbsp (15 mL) grated orange zest
1/2 cup (125 mL) canned mandarin orange segments, drained and chopped

Meringue:
Reserved egg whites
1/2 cup (125 mL) white sugar
1/4 tsp (1 mL) cream of tartar
Seeds from 1 vanilla bean

Directions

Crust:
Preheat oven to 400 F (200 C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.

Filling:
Preheat the oven to 350 F (170 C). In a saucepan, combine sugar, cornstarch and salt, stirring to mix. Slowly whisk in orange juice, then egg yolks, one at a time, then zest. Cook over medium-high heat, whisking constantly, until thickened and bubbling, about 5 minutes. Remove from heat and stir in chopped oranges. Pour into the crust.

Meringue:

In the bowl of an electric mixer, whip egg whites and cream of tartar until foamy. Gradually add sugar, 1 tbsp (15 mL) at a time, and then the vanilla bean seeds, continuing to beat until stiff peaks form. When you lift the beater out of the bowl, the egg whites should make a sharp peak that holds its shape. Spread meringue evenly over the entire pie making sure it attaches to the crust edge to prevent shrinking while baking. Place in preheated oven and bake for about 15 minutes or until meringue is golden brown.

Serves 8

Recipe by Miles Thatcher

Ingredients

1, 9” (23 cm) unbaked pie crust
2 cups (500 mL) sour cream
3/4 cup (175 mL) brown sugar
Seeds from 1 vanilla bean
Zest from 1 lemon
1 egg, lightly beaten
1 1/2 cups (375 mL) cranberries (or blueberries)
1 1/2 cup (375 mL) raspberries
1/4 cup (60 mL) superfine or berry sugar
Zest from 1 orange

Directions

Preheat oven to 400 F (200 C). Combine sour cream, brown sugar, vanilla, lemon zest and egg in a bowl, mixing to combine. Combine cranberries, raspberries, sugar and orange zest and toss to combine. Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more. Reduce heat to 350 F (180 C) and remove pie shell; let cool to room temperature. Spread the raspberry mixture evenly into the pie crust then spread the sour cream mixture over top. Bake pie in the oven for about 30 to 40 minutes, or until the filling is set. Remove from heat and let cool to room temperature before serving.

Makes 8 slices

Recipe by Miles Thatcher

Ingredients

• 1 jar of stems on maraschino cherries, drained
• 1 1/2 cups (375 mL) icing sugar
• 4 oz (115 g) semi-sweet chocolate
• 1, 1″ x 1″ (2.5 cm x 2.5 cm) piece of paraffin wax
• 1 cup (250 mL) cocoa
• 2 tbsp (30 mL) butter
• 6 tbsp (90 mL) whipping cream (not whipped)
• Shredded coconut, for garnish

Directions

Pat cherries dry with a towel and dip into icing sugar to dry and to help the mixture adhere to cherries. In a double boiler filled with water set over medium-low heat, melt chocolate and wax slowly; keep warm. Mix cocoa, butter and cream until smooth. Cover the cherries with about 1 tsp (5 mL) of the mixture and roll into balls with the stems top and centre. This mixture is quite moist and you may need some icing sugar dusted on your hands to work efficiently. Quickly dip the cherries into melted chocolate and set on a cookie sheet lined with wax paper. Dust with shredded coconut. You must work quickly because the butter in the chocolate mixture will melt if held too long. Place in fridge to set. Can be frozen.

Credit: Heather Stewart

Ingredients

• 6, 5 oz ramekins
• 6 egg yolks
• 1/2 cup (125 mL) sugar, divided
• 3 oz (90 mL) Navan vanilla Cognac
• 1 1/3 cup (325 mL) whipping cream
• 2/3 cup (150 mL) milk
• 1 vanilla bean

Directions

Preheat oven to 275 F (135 C). Mix egg yolks with half the sugar and the Cognac. Mix just enough to incorporate the sugar. Mix cream, milk and the other half of sugar in a saucepan. Cut vanilla bean in half; scrape the seed and add everything to the milk mixture. Heat up to just before boiling and then turn off heat and let cool for 5 minutes.

Slowly whisk in the milk mixture to the egg yolks; then strain mixture through a fine sieve. Divide mixture evenly between 6 ramekins. Place ramekins in a bain marie (hot water bath) with enough water to come halfway up the sides of the ramekins. Cook for about 1 1/4 hour or until the crème brulée are not quite set. Cool in the bain marie. Chill for at least 4 hours. Sprinkle 1 tsp (5 mL) of sugar on top and caramelize with propane torch. Serve immediately.

Credit: Barking Fish Tavern

Ingredients

• Ganache

  • 3/4 cup (175 mL) heavy cream
  • 4 oz (125 g) unsalted butter
  • 1/4 cup (60 mL) granulated sugar
  • 8 oz (250 g) good quality bittersweet chocolate, chopped (Callebaut recommended)

• Cake

  • 12 oz (375 g) unsalted butter
  • 8 oz (250 g) quality bittersweet chocolate, chopped (Callebaut recommended)
  • 4 eggs
  • 4 egg yolks
  • 1/3 cup (75 mL) granulated sugar
  • 1/4 cup (60 mL) dark wheat beer
  • 8 4 oz (125 g) buttered ramekins or small soufflé cups

Directions

Ganache:
In medium saucepan, heat cream, butter and sugar over medium heat. Bring to a simmer. Remove from heat, add dark chocolate and whisk well until melted. Let cool until set.

Cake:
Preheat oven to 350 F (180 C). Melt butter in a large saucepan over low heat, add chopped chocolate and stir until melted and smooth; remove from heat. Or, place chopped chocolate and butter in microwave-safe bowl, cover and heat on medium for 30 seconds. Remove from microwave, stir and heat again on medium for 30 seconds. Stir until melted. Do not overcook.

Combine eggs, yolks and sugar in the mixing bowl of a standing electric mixer fitted with paddle attachment. Beat until ribbon forms, about 8 to 10 minutes. Fold in chocolate-butter mixture. Stir in beer and scrape sides of bowl. Divide equally between ramekins. Bake 8 to 10 minutes.

To Assemble:
Remove cakes from oven and a place 2 oz (60 g) scoop of Ganache in the centre of each one and bake 30 minutes longer. Remove from oven, let cool for
5 minutes and serve immediately.

Serves 8

Credit: chef Jeff Foresman of the Hyatt Regency Hill Country Resort and Spa

THE WARM COMFORTING CAKE, THE COOL CREAMY ICE CREAM AND THE FIERY, SWEET CHUTNEY WILL MAKE THIS A MEMORABLE DESSERT

Ingredients

• Green Tomato, Cardamom & Green Chile Chutney

  • 2 lb (1 kg) green tomatoes, diced
  • 1 lb (500 g) hot green chilies such as serrano or jalapeño
  • 2 tbsp (30 mL) cardamom seeds
  • 1 tbsp (15 mL) coriander seeds
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) chili flakes
  • 2 limes, cut into wedges
  • 1 cup (250 mL) white sugar
  • 1/2 cup (125 mL) white vinegar

• Warm Gingerbread Cake with Vanilla Ice Cream

  • 1/2 cup (125 mL) butter
  • 1/2 cup (125 mL) brown sugar
  • 1 cup (250 mL) molasses
  • 1/2 cup (125 mL) buttermilk
  • 2 eggs, lightly beaten
  • 2 cups all purpose flour
  • 1/2 tsp (2 mL) salt
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) cinnamon
  • 1 tsp (5 mL) ground ginger
  • 1/2 tsp (2 mL)nutmeg
  • 1/4 tsp (1 mL) ground cloves
  • Vanilla ice cream

Directions

Green Tomato, Cardamom & Green Chile Chutney:
Combine all ingredients in a heavy pot and bring to a boil; reduce heat and simmer until jammy in texture. Remove from heat and let cool.

Warm Gingerbread Cake with
Vanilla Ice Cream:
Preheat oven to 350 F (180 C). In the bowl of a stand mixer, cream butter and sugar together. Add molasses, egg and buttermilk, mixing well. Sift dry ingredients to-gether. Stir dry ingredients into wet ingredients, mixing well. Pour batter into a greased 9″ (23 cm) square pan and bake in oven for 30 minutes. Remove from oven and let cool slightly. Serve cake still warm with a big scoop of vanilla ice cream and a healthy spoonful of green tomato chutney.

Serves 9

Credit: Alex Svenne

Ingredients

• 1 angel food cake
• 1/4 cup (60 mL) cream sherry, or to taste
• 3 cups (750 mL) prepared custard, cooled
• 1 cup (250 mL) whipped cream
• 2 cups (500 mL) mixed frozen berries
• 2 cups (500 mL) red currant jelly
• 1/2 cup (125 mL) whipping cream (second addition)
• 2 teaspoons (10 mL) icing sugar
• 1 cup (250 mL) fresh red berries (raspberries, strawberries)

Directions

Cut the angel food cake into 1″ (2.5 cm) cubes. Place in a large bowl, drizzle with sherry, and toss well. Whisk the cooled custard and the whipped cream together only until well combined. Cover and refrigerate.

In a medium pan, stir the frozen berries and red currant jelly together over low heat, just until jelly melts and berries have softened; let cool.
Assemble the trifle in a suitable 10 cup (2.5 L) bowl, either plain glass or crystal, so the layered colours will be visible. Put half the cake cubes in the bottom. Spoon half the berries with their jelly sauce over the cake. Cover this layer with half the cream custard.

Repeat the layers. Whip the second addition of cream with icing sugar and cover the trifle with swirls of whipped cream. Cover and refrigerate up to 24 hours. Sprinkle with the fresh berries. Dust berries with the lightest drift of icing sugar and serve.

Serves 12

Credit: Judy Schultz

Ingredients

• 4 medium-sized baking apples, peeled, cored and thinly sliced
• 3 tbsp (45 mL) dark rum
• 1/3 cup (75 mL) raisins
• 1/4 cup (60 mL) brown sugar
• 1/2 tsp (2 mL) ground cinnamon
• Pinch of nutmeg
• Pinch of salt
• 1/4 cup (60 mL) butter
• Vanilla ice cream

Directions

Bring rum and raisins to a boil in a saucepot set over high heat. Remove from heat and let cool for 1 hour. Preheat oven to 400 F (200 C). Combine sugar, cinnamon, nutmeg and salt. Toss apples in brown sugar mixture. Using the slices from 1 apple, lay them in a circle, overlapping each other until the entire apple is used. Repeat with remaining apples.
Open a prepared parchment cooking bag (one bag for each apple), and carefully transfer the apple slices using a spatula or flat utensil into the bag. Top each with equal amounts of rum-raisin mixture and 1 tbsp
(15 mL) of butter. Seal the bag and place onto a rimmed baking sheet. Bake in oven for 15 minutes. Open bag carefully and serve with a scoop of vanilla ice cream

Serves 4

Credit: Brie Delacruz

Ingredients

• 1 1/4 cups (310 mL) brown sugar
• 2 tbsp (30 mL) cornstarch
• 2 tbsp (30 mL) flour
• 1 cup (250 mL) whipping cream
• 1 egg
• 2 tsp (10 mL) vanilla extract
• 1 pie crust, uncooked

Directions

Place rack on bottom level of oven. Preheat oven to 375 F
(190 C). In saucepan, before heating, combine brown sugar
and cornstarch. Add remaining ingredients and mix well.
Cook over medium heat until boiling and thick. Pour into pie crust and bake in oven, about
25 minutes.

Serves 8

Credit: Carol DuLude

This dessert is a perfect finale to a roasted pork meal.

Ingredients

• 3 cups (750 mL) mixed fresh berries (blueberries, raspberries, strawberries, blackberries)
• 1 cup (250 mL) large flake quick-oats style oatmeal
• 1/2 cup (125 mL) flour
• 3/4 cup (175 mL) Demerara brown sugar
• 1/2 tsp (2 mL) cinnamon
• 1/2 cup (125 mL) melted butter
• 1/4 tsp (1 mL) freshly ground nutmeg

Directions

Place fruit in a shallow casserole dish. Combine oats, flour, sugar and cinnamon in a small bowl. Pour in melted butter and mix until a loose crumble forms. Spread crumble evenly over fruit. Bake at 350 F (180 C) for 40 minutes. Remove and dust with nutmeg.

Serves 8

Credit: Courtesy of Shel Zolkewich