-courtesy of Piazza Bistro, Oakville Chocolate Espresso Lava Cake 150 g bittersweet chocolate100 g semisweet chocolate150 g butter½ cup all-purpose flour1 ½ cups confectioners' sugar3 large eggs3 egg yolks2 tbsp strong espresso 2 tbsp Grand Marnier Preheat oven to 425°F. Grease six custard cups. Melt the chocolates and butter in …
Ginger & Jasmine Tea-Poached Pears-courtesy Whole Foods Market/wholefoodsmarket.com 3 cups strongly brewed Whole Tradeâ„¢ jasmine green tea 1/3 cup sugar 1 (1-inch) piece fresh ginger, peeled and thinly sliced crosswise 3 ripe but firm pears, such as Bosc, peeled, halved and cored, with stems left attached Put tea, sugar and …
– recipe courtesy of Tipicular Fixin's Warm Cranberry Walnut Cider2 cups (500 mL) unsweetened cranberry juice1 cup ( 250 mL) brewed black tea1 cup (250 mL) Bacardi Black¼ cup (60 mL) Walnut Liqueur*1 cup (250 mL) fresh cranberries1 cup (250 mL) whipping cream2 tbsp (30 mL) sugar1 tsp (5 mL) …
– courtesy Noble Bistro, Oakville Tuna Nicoise 16 oz albacore tuna4 eggs½ pound of baby potatoes¼ cup Nicoise olives10 green beans10 cherry tomatoesLemon juiceOlive oilDijon mustardCoarsely ground peppercorns For the tuna:Combine mustard, salt and black peppercorns. Coat tuna in mustard mixture. Preheat a pan, and sear tuna on all sides. …
Festive Truffle Trio-courtesy Dairy Farmers of Canada/dairygoodness.ca Dark chocolate mint truffles: ½ cup (125 mL) 15% cream1 tsp (5 mL) sugar18 mint leaves, minced1 tbsp (15 mL) butter6 oz (180 g) chopped dark chocolate (approx. 1 ¼ cups)â…“ cup (80 mL) sifted cocoa powder Prepare the ganache. In a small …
– courtesy of Salvatore's of Oakville Carpaccio Di Bietole All'italianaServes 22 large golden heirloom beets 6-8 crushed California walnuts 4 oz (100g) crumbled blue cheese 2 tsp (10 mL) hazelnut oil Fresh chives, finely chopped Crushed black pepper to taste Boil beets in a saucepan of water to medium-well. Remove …
– courtesy of Tamp Coffee Co., BurlingtonPeppermint Dark Hot Chocolate2 tbsp (30mL) dark chocolate syrup*2 tbsp (30mL) peppermint syrup**1¼ cup (310mL) milk or soy milk Combine all ingredients and steam with espresso machine or handheld frother. *Dark chocolate syrup can be bought from places like William Sonoma or made at …
Eggnog Panna Cotta-courtesy Dairy Farmers of Ontario; dairygoodness.ca A creamy dessert based on a classic Christmas beverage that is easy to put together. Panna Cotta:One packet of unflavoured gelatin (1 tbsp)1/4 cup (60 mL) water2 ¼ cups (560 mL) milk½ tsp (2.5 mL) grated or ground nutmeg¼ tsp (1 mL) …
– recipe courtesy of J.A.C.'s Bistro, Oakville Crème Brûlée Tart 5 tbsp (75 mL) unsalted butter, melted2½ cups (625 mL) graham crumbs5 egg yolks 2 cups (500 mL) heavy cream one half a fresh vanilla bean½ cup (125 mL) sugar For the crustCombine melted butter with graham crumbs. Press into a …
TU CASA 12 apples of your choice1/2 lb (240 g) butter1/2 cup (125 mL) dried cranberries1/2 cup (125 mL) pecans1 ½ cups (375 mL) white sugarPuff pastry to cover the pan* Preheat oven to 375°F. Peel and core apples and cut into quarters. In a 10-inch cast iron pan, melt …