Saskatoon Rhubarb Crisp
Co-owner Tabitha Langel Tall Grass Prairie Bakery Pies can be expensive to make, says Tabitha Langel, so instead she has provided a recipe for a delicious crisp that uses two…
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Carrot Cake
Co-owner Tabitha Langel, Tall Grass Prairie Bakery This recipe is slightly retro with its use of crushed pineapples, but the result is a thick, moist cake made even better with…
Mud Pie
Co-owner Tabitha Langel Tall Grass Prairie Bakery In the mid-1800s the Red River Cart ruled the prairie trails. It was particularly useful for traversing the muddy gumbo of the Red…
Molotov
Chef Arnold Carreira, Orlando's This traditional Portuguese meringue cake has a texture so soft it virtually melts in your mouth. It is an ideal light dessert for a hot summer…
Brandy Snap Baskets with Mango and Pistachio Sorbet
Joe Dokuchie, Tavern In The Park Tavern orders sorbet from Winnipeg’s own Goodies Bakery to use in this cool summer dessert. The recipe makes enough for at least 20 people,…
Still Life With Blueberries
Joe Dokuchie, Tavern In The Park Manitoba’s mouthwatering wild blueberries are alluring to pickers, painters and pie bakers alike. This is one art course that tastes as good as it…
Asparagus Vanilla Crème Brûlée
Chef Lau Young, Provence Bistro Chef Lau has paired this classic French dessert with an unusual partner: asparagus. The sweetness of the vegetable plays nicely with the rich sweet cream…
Chocolate Mousse with Cherry Compote
Sous Chef Joël Lamoreux, La Vieille Gare Chef Luc uses flexible molds but insists that any mold or dessert cup will do. Ingredients Chocolate mousse 3/4 cup chocolate chips 1…
Amaretto-Peach Sorbet
Chef Dave Bergmann, Bergmann's On Lombard Although used here as a palate cleanser, Chef Dave believes sorbets are really meant for dessert. To cleanse the palate between courses he suggests…
New Orleans Bread Pudding with Knob Hill Bourbon Butter Sauce
Chef Chris Chornopyski Liberty Grill This dish has been on Liberty Grill’s menu since the restaurant opened nine years ago and is consistently one of its top-chosen desserts. The recipe…
Chocolate Cone Mosaic Filled with Sour Cherry-White Chocolate Parfait
Chef Dave Bergmann, Bergmann's On Lombard The chocolate mosaic cones are made with parchment paper molds and can be made days in advance. Ingredients Parfait 6 oz white chocolate 1/2…