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…
Recent Posts
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…
Crime of Passion Cake
Perfect for a murder mystery dinner or as a, perhaps cynical, Valentine’s Day dessert. Ingredients 2 1/4 cups all-purpose flour, sifted 1 tsp salt 2 Tbsp cocoa 1/4 cup red…
Decadent Fudge
These impressive desserts must be served chilled. You will need 21 small paper candy cups, which can be found at cake decorating and kitchen stores. Ingredients 6 oz bittersweet…
Pecan Brittle
B.Y.O.B. (bash your own brittle) Ingredients 1 Tbsp corn syrup 1 Tbsp butter 1/3 cup white sugar 1 cup pecans Garnish: rosemary, salt Method Melt corn syrup, butter, sugar in…