These mini-cheesecakes are served in 1/2-cup canning jars at Charcut Roast House, a popular Calgary eatery that specializes in charbroiled and rotisserie meats and charcuterie. Chef, owner and “Top Chef Canada” finalist Connie DeSousa shared this simple dessert recipe. In season, try substituting chopped fresh fruit or whole berries for the preserves.
These delicious bites come together with a luscious ricotta cream.
Anne Desjardins, cookbook author and executive chef of L'Eau à la Bouche in the Quebec Laurentians, is known for her use of Quebec's delicious seasonal ingredients. Her recipe for this simple puffed egg dish is no exception. You can taste the summer harvest in each bite.
You can make this meatloaf with ground venison, moose, elk or bison. Red wine gives it a traditional rich and fruity flavour, while the gin adds a touch of juniper berry flavour and rounds out the spicing. Serve with Roasted Sweet Onions.
Fruit ice creams can be made simply with ripe, juicy fruit, cream and sugar ? or, in the French tradition, with a custard base, as here.
Slow-simmering this sauce all day creates a flavourful base for cooking the mussels. The high setting on your slow cooker is great for steaming mussels without running the risk of overcooking them. This dish makes a great main for two or a starter for four. Serve with crusty bread, if desired.
This chocolate-and-coffee mousse, topped with chocolate ganache and chocolate-covered espresso beans, will more than satisfy anyone's love of chocolate.
Although this pretty show-off spring dessert looks elaborate, it's easy to make. We have suggested serving raspberry sauce, but you can substitute sweetened strawberries or blueberries for an equally delectable sauce.
Toast coconut ahead of time by tossing it frequently in a skillet over medium heat until golden. Then seal it in an airtight plastic bag.
