Give beloved cinnamon rolls a Canadian twist with our favourite national ingredient—maple syrup—for an epic flavour combination you won’t be able to resist.
We have recreational oceanfront property on the Sunshine Coast in BC and have a abundance of fresh seafood available twelve months of the year. One trip several years ago we had only caught two redrock crab off our float and ramp system and about two dozen or so large BC spotted prawns. We decided to put these two ingredients together to make a tasty dish to go along with our city dinner. We have no stores nearby so must make do and improvise.
My advice at Bacchus: save room for desserts. They are decadent — and shareable. Here, tangy lemon ice cream fills a crisp tuile playfully shaped like Italian pasta.
These Gnocchi alla Romana are infused with rosemary, garlic and sage while the butternut squash is caramelizing and roasting in the oven. The squash is then added to the polenta like dough while cooking on the stove top. It was a winner and a technique I will use over and over again.
Thinly sliced cappocola (spicy cured pork) from the deli counter adds colourful curls to the top of this spinach-and-red-pepper quiche. In a pinch, you can use chopped prosciutto instead.
This show-stopping creation is guaranteed to impress your guests this holiday season.
Even in Nanaimo, B.C., the origin of the Nanaimo bar is contested. One thing we can all agree on, though, is that Canadians love this triple-layered treat. Over the years, creative Canucks have used the traditional elements of this dessert in Nanaimo bar–flavoured martinis, cupcakes and more. We've married it here with an éclair to create an especially rich pastry.
Picture this: a rich, brownie-like chocolate cake topped with chocolate mousse, whipped topping and garnished with even more chocolate. Sound divine? It is! Italian meringue gives the mousse a light, fluffy texture without the addition of gelatin. If you can include dairy in your dessert, substitute whipped cream for the nondairy whipped topping.
We've added a subtle blend of spices to basic shortbread for extra festive flavour. If you wish, omit the spice to adapt the dough to an endless number of recipes.
"Rich butterscotch pudding fills these sweet shortbread cups, which are easy to serve at a sit-down dinner or a cocktail party–style gathering. A hint of Scotch whisky and shards of nutty, buttery toffee make them the most elegant hand-held sweets you'll ever serve." — Amanda Barnier, Food specialist
