All the criteria for a classic: make-ahead, freezeable, easy-to-serve–and best of all–delicious!

Ingredients

• 8 oz (250 g) cream cheese, softened
• 1 cup (250 mL) grated sharp Cheddar cheese
• 1 garlic clove, minced
• 1 tsp (5 mL) curry powder
• 1/3 cup (75 mL) mango chutney
• 4 green onions, finely chopped
• Pinch of cayenne pepper
• Dash of Worcestershire sauce
• 14 oz (397 g) frozen puff pastry, thawed

Directions

Preheat oven to 400 F (200 C). In a large bowl, mix cream cheese until smooth. Add cheddar, garlic and curry; mix well. Chop large pieces of chutney and add to cheese mixture along with remaining chutney, onions, cayenne and Worcestershire. Mix well. Filling may be made several days ahead, covered and refrigerated. On a lightly floured surface, roll half the pastry at a time into a 12″ (30 cm) square. Cut into 2″ (5 cm) squares. Press into small tart tins and prick with a fork. Spoon 1 tsp (5 mL) filling into each tart. You can freeze at this stage in an airtight container. Bake in oven for about 15 minutes, or until pastry is golden. Serve hot.

Serves 6 – 8

Ingredients

• 1 egg
• 1/3 cup (75 mL) butter, softened
• 1/2 cup (125 mL) granulated sugar
• 1/4 cup (60 mL) liquid honey
• 1/2 tsp (2 mL) pure vanilla extract
• 1 cup (250 mL) all-purpose flour
• 3/4 tsp (4 mL) baking powder
• 1/4 tsp (1 mL) baking soda
• 1/2 tsp (2 mL) ground cinnamon
• 1/4 tsp (1 mL) ground nutmeg
• Pinch ground cloves or allspice
• 1/4 tsp (1 mL) salt
• 1 1/2 cups (375 mL) grated carrot
• 1/3 cup (75 mL) peeled and grated pear or apple
• 1/2 cup (125 mL) toasted pecans or walnuts,
• coarsely chopped

Directions

Preheat oven to 375 F (190 C). Line 12 muffin tin cups with paper liners. Place egg in a small bowl; cover with hot tap water. Beat butter with sugar until light and fluffy. Beat in egg and honey; then vanilla. Thoroughly mix flour with baking powder, baking soda, spices and salt. Then rub through a sieve or sift. Add flour mixture into butter mixture in thirds, stirring until just absorbed. Stir in carrots, apple and pecans until well combined. Divide batter among cups. Bake 20 minutes or until lightly golden and a cake tester inserted into middle of cupcake comes out clean. Cool on a rack. Then ice as desired.

Serves 12 Cupcakes

Ingredients

• Soufflés:

  • 1/4 cup (60 mL) salted butter
  • 3 tbsp (45 mL) all-purpose flour
  • 1/2 cup (125 mL) milk, warmed
  • Salt and pepper to taste
  • 4 oz (125 g) chèvre
  • 4 egg whites
  • Melted butter
  • 1 1/2 oz (45 g) finely ground hazelnuts
  • 2 egg yolks

• Compote:

  • 1/4 cup (60 mL) port
  • 1 tbsp (15 mL) golden brown sugar
  • 2 tsp (10 mL) lemon juice
  • 2 tbsp (30 mL) sun-dried cranberries
  • 4 dried apricots, sliced
  • 1 apple, peeled, cored and diced

Directions

Soufflé:
Preheat oven to 350 F (180 C). In a heavy-bottomed saucepan set over medium-low heat, melt butter; add flour and mix to make a roux. Add warm milk, whisking constantly. Season with salt and pepper and simmer several minutes until the flour is cooked. Remove from heat and stir in yolks, then chèvre and let cool to room temperature.

Brush ramekins with melted butter and line with hazelnuts. Set aside.

Whip egg whites to soft peaks, then carefully fold into chèvre mixture. Spoon mixture into ramekins and bake in a water bath for 15-18 minutes.

Compote:
In a saucepan set over medium-low heat, bring port to a simmer. Add sugar, lemon juice and fruit. Simmer 3 to 5 minutes. Remove from heat.

To Assemble:
Arrange soufflés on a plate with fruit compote. Garnish with extra fresh fruit, if desired.

Serves 6

Ingredients

• 2 eggs
• 1/2 cup (125 mL) butter, softened
• 1 cup (250 mL) granulated sugar
• 1 tsp (5 mL) pure vanilla extract
• 2 cups (500 mL) cake and pastry flour
• 2 tsp (10 mL) baking powder
• 1/4 tsp (1 mL) salt
• 3/4 cup (175 mL) milk

Directions

Citrus:
Use a microplane to grate 1 tsp (5 mL) each of lemon and orange zest. Replace 2 tbsp (30 mL) of milk with 1 tbsp (15 mL) each of lemon and orange juice.
Apple Spice:
Add 1 tsp (5 mL) cinnamon, 1/2 tsp (2 mL) allspice and 1/4 tsp (1 mL) freshly-grated nutmeg to flour mixture. Replace milk with apple juice or cider.

Directions:
Preheat oven to 375 F (190 C). Line 12 muffin tin cups with paper liners. Place eggs in a small bowl; cover with hot tap water. Beat butter with sugar until light and fluffy. Beat in eggs 1 at a time; then vanilla. Thoroughly mix flour with baking powder and salt. Then rub through a sieve or sift. Alternately, in 2 batches, stir first flour and then milk into butter mixture. Divide batter among cups.

Bake 18 minutes or until lightly golden and a cake tester inserted into middle of cupcake comes out clean. Cool on a rack. Then ice
as desired.

Serves 12 Cupcakes

Ingredients

• 2/3 lb (350 g) Callebaut semi-sweet chocolate
• 2/3 cup (150 mL) whipping cream
• 6 tbsp (90 mL) unsalted butter
• 1/4 cup (60 mL) whisky (try Tullamore Dew)
• 1/3 cup (75 mL) icing sugar
• 3 large egg yolks

Directions

Chop chocolate into small pieces. In a large bowl set over a pot of gently simmering water (a double boiler), place chocolate, cream and butter. Leave unstirred until chocolate is soft. Remove from heat and stir until butter is mixed in.

Combine whisky, icing sugar and egg yolks in mixing bowl. Whisk over double boiler until yolks have doubled in volume and are light in colour. Slowly pour egg mixture into chocolate, whisking the entire time until egg mixture is fully incorporated. Chocolate should have a nice sheen to it. Pour into lined terrine mold and cool in fridge until set, about 4 hours. Slice and serve with chocolate ice cream and sliced pears.

Serves 4

ORIGINALLY CREATED WITH CHAMPAGNE AND GUINNESS FOR ST. PATRICK’S DAY, THIS RECIPE IS THE “POOR MAN’S” VERSION

Ingredients

• 1/4 cup (60 mL) olive oil
• 1 1/2 tsp (7 mL) curry powder
• 1 tsp (5 mL) garam masala
• 8 medium-sized carrots, shredded
• 4 celery stalks, coarsely chopped
• 4 green onions, coarsely chopped
• 1 yellow onion, coarsely chopped
• 5 cups (1.25 L) chicken stock
• 1/2 tsp (2 mL) coarsely ground black pepper
• Fresh lemon wedges

Directions

Heat oil in a saucepan set over medium heat; add curries and cook for 2 minutes, stirring often. Add carrots, celery and onions to pan; sauté to coat with oil. Continue to cook for 10 minutes, stirring often. Add stock to pan and bring to a boil. Lower heat and let simmer for 10 minutes or until vegetables are tender. Allow the soup to sit to let any excess oil rise to the top; skim off oils. In batches, purée the soup in a blender until smooth. Return soup to a clean pot. Heat soup over medium-low heat until hot and then serve immediately.

Credit: Chef K.R. Johnson

Ingredients

• 1/2 tsp (2 mL) gelatin
• 5 cups (1.25 L) cold water
• 2 cups (500 mL) sugar
• 8 1/2 cups (2.25 L) hot water
• 1 oz (30 mL) fresh squeezed lemon juice
• 3 tbsp (45 mL) lemon zest
• 2 1/2 cups (625 mL) strong green tea
• 1 1/2 oz (45 mL) orange juice
• Pinch of salt
• 3 egg whites

Directions

In a large bowl, combine gelatin and cold water. In a large pot, boil sugar and hot water for 15 minutes. Remove from heat and pour gelatin water into sugar mixture. Add lemon juice, zest, tea, orange juice and salt. Pour into a shallow pan, wrap to seal, and place in freezer until nearly frozen. Whip egg whites; fold into partially frozen gelatin mixture. Return to freezer for 24 hours. When completely frozen, remove from freezer and beat mixture smooth using an electric mixer with paddle attachment.

Serves 8

Credit: Recipe by Fred Chlan

Ingredients

• 1 1/2 cups (375 mL) pecan halves
• 1 3/4 cups (425 mL) all-purpose flour
• 3/4 tsp (4 mL) baking powder
• 3/4 cup (175 mL) packed light brown sugar
• 1 cup (250 mL) room temperature butter
• 2 eggs, beaten
• 4 oz (125 g) dark chocolate chunks or chips
• 1 tsp (5 mL) Tabasco Sauce

Directions

Preheat oven to 350 F (180 C). In a nonstick skillet set over medium-low heat, toast pecan halves for about 5 to 7 minutes. Remove from heat and let cool to room temperature. Chop nuts into smaller chunks, but do not grind. In mixing bowl, combine chopped nuts and remaining ingredients and mix thoroughly. Drop 1 tbsp (15 mL) of cookie mix onto a greased baking sheet, leaving about 1 1/2″ (4 cm) space in-between. Bake for 12 to 15 minutes or until light golden brown. Remove from heat and let cool on baking sheet for a couple of minutes and then transfer to a wire rack.

Serves 12 Cookies

Ingredients

• Dough

  • Makes enough for 4, 9″
  • (23 cm) to 10″ (25 cm) pies or 2 double-crusted pies
  • 5 1/4 (1.31 L) cups pastry or all-purpose flour
  • 1 tbsp (15 mL) salt
  • 3/4 cup (175 mL) cold, finely cubed, unsalted butter
  • 1 3/4 (375 mL) cups vegetable shortening, chilled
  • 1 cup (250 mL) ice water

• Malibu-Infused Wild Cherry Filling

  • 3 lbs (1.5 kg) pitted fresh, wild cherries
  • 1/2 cup (125 mL) Malibu liqueur
  • 1/2 cup (125 mL) flour
  • 3/4 cup (175 mL) sugar
  • 1 tsp (5 mL) salt

• Roasted Hazelnut Crumb Topping

  • 15 plain oatmeal cookies (store bought), coarsely crumbled
  • 3 tbsp (45 mL) melted, unsalted butter
  • 3/4 cup (175 mL) sliced hazelnuts

Directions

Dough:
Mix flour and salt together in a bowl large enough so for you to dig both hands in for mixing. Add the butter and using a motion of rubbing your hands together, blend the dry ingredients and butter together until they resemble coarse crumbs. Break up the shortening and add it in bits to the mixing bowl. Work the shortening into the mixture so it is in small clumps. Switch to a wooden spoon, add the water and stir to combine. Turn the dough out onto a work surface and gently knead a few times just to pull it together-this is the crucial part where you don’t want to overwork the dough, you want those clumps of shortening intact to create your flakes in the crust. Wrap in plastic wrap in a log shape and refrigerate for a minimum of 2 hours. Roll out the dough on a flour-dusted smooth, cool surface. Make sure to turn the dough while rolling it out, to evenly expand it in all directions. Line the pie pan with dough, crimp the edges with your fingers or a fork and fill with filling.

Filling:
Soak pitted fresh, wild cherries in Malibu liqueur for 2 hours. Drain off any remaining liqueur after this time. Combine remaining ingredients in separate bowl. Toss the cherries in the dry mixture.

Topping:
Mix together all ingredients.

To Assemble:
Nestle filling into the pre-formed crust and top with crumb topping. Bake for 45 to 60 minutes at 350 F
(180 C). Crumb topping should be well browned and firm. Pie crust edge should be golden brown. Cool on wire rack, serve warm or at room temperature.

Ingredients

• Butter, for preparing ramekins
• 3 tbsp (45 mL) finely grated Parmesan
• 7 tbsp (105 mL) unsalted butter
• 2/3 cup (150 mL) all-purpose flour
• 2 2/3 cups (650 mL) whole milk
• 1 1/2 cups (375 mL) whipping cream
• 8 large eggs, separated
• 4 tsp (20 mL) Dijon mustard
• 1 lb (500 g) Shropshire blue cheese, crumbled
• 4 tsp (20 mL) finely chopped fresh thyme
• Salt and pepper

Directions

Preheat oven to 375 F (190 C). Butter 12, 3/4 cup (175 mL) ramekins. Dust with grated Parmesan cheese. Melt butter in a nonstick skillet set over medium-low heat. Add flour and cook until golden brown. Whisk in milk and cream and simmer for five minutes. Remove from heat and add egg yolks one at a time. Whisk in mustard and 2/3 of the cheese, plus the thyme, salt and pepper.Whisk until cheese begins to melt. Transfer mixture to another bowl.
Whisk egg whites until soft peaks form. Fold 1/4 of egg whites into the batter and add remaining cheese, crumbled. Fold in remaining egg whites.
Fill prepared ramekins until almost full. Place ramekins into a bain marie that is filled halfway up the side of the ramekins. Bake for about 40 minutes, until puffed and golden. Remove from oven and allow to cool on a rack. Run a knife around the ramekin to unmold soufflés onto a clean tray. Cover and refrigerate until ready to serve.
To serve, reheat the soufflés in a 375 F (190 C) oven for 12 minutes, until puffed and golden.

Serves 12