Canadian maple whisky, fresh ginger and a touch of raspberry liqueur make for a well-balanced libation that's sure to be a hit among fans of both sweet and savoury drinks. If you have any whisky left over, it's delicious on its own over ice.
Here's a treat for the beginner cook to tote to the office potluck. Serve with rum-spiked whipped cream or vanilla ice cream. For a larger group, double the recipe and bake it in a 13- x 9-inch (3 L) glass baking dish.
Discover Cabot Trail maple cream, an indulgent Canadian classic, made with grade A Canadian maple syrup and the smoothest of creams. It’s the perfect treat drizzled over dessert, in a coffee or simply on ice. Find it in your local liquor store. Enjoy responsibly.
Pomegranate seeds and a little bubbly make this a festive option for entertaining. To make an extra-special garnish, add a few pomegranate seeds to each well of an ice cube tray and top them up with water. Freeze and then serve alongside the sparklers.
The caramel sauce recipe makes more than is needed for two drinks. Refrigerate the remaining sauce to make more steamers or to serve over ice cream or other desserts. If you have a milk frother, you can use it in place of the stovetop method.
Affogato – a powerful shot of espresso poured over creamy dulce de leche ice cream – is the perfect ending to the meal and a sweet beginning to the rest of the evening. If you don't have an espresso machine, buy quality instant espresso powder from a specialty grocer.
During the height of summer, grilled peaches make an ideal treat. To ensure your fruit holds its shape on the grill, choose peaches that are ripe but firm. Prepare your raspberry sauce in advance: When dessert time rolls around, just grill your fruit and scoop your ice cream.
These brownies are best made a day ahead because they become even more fudgy with the wait. Courtney can serve them on their own or turn them into a brownie sundae by adding vanilla ice cream, a drizzle of chocolate sauce and either nuts or fruit.
With rich, dark coffee and chocolate, this tender, moist cake is terrific on its own, dusted with icing sugar or dressed up with ice cream, or whipped cream and berries. If you don't have strong brewed coffee, make it with 2 tbsp (25 mL) instant coffee.
The recipe given here is from my banquet book so will serve around 40-50 people, adjust as needed. This pate is quite rich so not much is needed. Best way to serve is to use ice cream scoop or tablespoon and make long diagonal curves. Serve with raspberry coulee.
