Gingerbread Spiced Nuts
Master Chocolatier, Fred Morden Mordens' of Winnipeg Simple and quick to prepare, this laid back snack combines classic spices. Ingredients 1 ½ cups walnut halves 1 ½ cups pecan halves…
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Glen’s Chocolate Walnut Cookies
Pastry Chef Richard Warren, The Fort Garry Hotel These deluxe double-chocolate cookies deliver intense cocoa flavour with hits of sweet coconut and toasted walnut. Ingredients 6 oz dark chocolate 1/4…
Gluten Free Cookies
Pastry chef/owner Nathalie Gauthier A L’Epi de Blé Nathalie shared that she likes to play around with this versatile recipe, sometimes swapping out hazelnut flour for almond flour, or combining…
Gluten-Free Chocolate Torte
Chef Jason Sopel, Chaise Café Gooey dark and white chocolate filling covers a hazelnut crust. Ingredients Crust 2 cups hazelnuts 2 Tbs melted butter Filling 2 cups dark or milk…
Golden Apricot Nut Chewies
Pastry chef/ owner Nina Notaro, Cake Studio This no-bake, easy-to-freeze recipe yields impressive results. For festive flair, garnish these sweet bites with 24kt gold leaf. Ingredients 1 cup slivered almonds,…
Grand Marnier Chocolate Pâté, Mousse Duet
Chef Alan Shepard, Step'N Out This gluten-free dessert duet is easy to whip up for your valentine. It makes for a romantic taste test, comparing the airy mousse to the…
Grand Marnier Crème Brûlée
Chef Justin Bohémier La P’tite France A delicious citrus twist on the classic, this fluffy dessert is the perfect light finish after a heavy meal. Ingredients Brandied Oranges 2 oranges…
Grapefruit Mousse Cake
Chef/Owner Cam Tran Café Ce Soir This elaborate multi-layer cake was specially created with an in-season citrus flavour profile to celebrate Ciao!’s 20th Anniversary. Ingredients Italian Meringue Cones 1…
Grapefruit Tartlette
Tangy grapefruit curd gives this winter dessert a bright upgrade Ingredients Crust 1/2 cup butter, melted 3 Tbsp sugar pinch salt 1 1/4 cups flour Grapefruit Curd 1 tsp powdered…
Green Tea Panna Cotta
Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu Similar in consistency to leche custard flan, a popular Filipino dessert, Jeremy’s version is amped up with matcha green tea.…
Hemp Oil Cake with Lemon Mint Sorbet and Macerated Berries
Chef Sean McKay Mitchell Block This cake is Manitoba through and through, flavoured with hemp oil and accented with local berries steeped in provincial pride Northern Harvest Rye. Ingredients Hemp…
Honey Cake, Orange Confit
Chef Louise Briskie-deBeer, LuLu's Restaurant This dense honey cake is loaded with spice. It gets a punch of flavour with a drizzling of South African-inspired orange confit, an intense preserve…
