Mark Filatow, executive chef and sommelier of Waterfront Wines in Kelowna, B.C., makes the most of local stone fruits and berries in this dessert, which he describes as “summer in a glass.” Filatow uses award-winning Okanagan Spirits Raspberry Liqueur for the sabayon, but says a raspberry fruit wine can work instead.
Japanese plum wine or sherry adds richness to this classic foamy egg sauce. You can prepare it ahead to serve chilled or warm it slightly over lukewarm water.
This chewy caramel requires a watchful eye and constant stirring.
Mustard and prosciutto ham create a tasty crust for a wheel of Brie. Cut the cheese with a serrated knife and serve with an array of crisp crackers.
Unique and tidy to serve, corn-husk boats stuffed with harvest vegetables make an attractive side dish. Make them ahead and bake at the last minute for a carefree dinner.
This cheesecake, baked in a rectangular pan, suits buffets to a T. Just cut the squares and arrange on a festive platter. To dress up the squares, a little oval of whipped cream wouldn't be amiss, especially if you call on the licorice flavours of the cheesecake by adding a splash of sambuca. Then add a sprinkle of candy-coated fennel seeds (available in South Asian groceries) or thinly sliced pastel and black licorice allsorts. Or focus on the chocolate and serve with a pitcher of Silky Bittersweet Chocolate Sauce.
Baking the onions at a high temperature caramelizes them and turns them into sweet little vessels for a savoury couscous filling. Serve them as a main course or use smaller onions for a delicious side dish.
