Boston Cream Pie Cupcakes

By: Marilyn Bentz-Crowley The origins of this confection go back over a century and a half, and even then Boston cream pie was actually cake, not pie! However the name has stuck to this delicious combination of cake, cream and chocolate.  Cupcakes 2 eggs ½ cup (125 mL) butter, softened 1 cup (250 mL) granulated sugar 1 tsp (5 mL) pure vanilla extract 2 cups (500 mL) sifted before measured cake and pastry flour 2 tsp (10 mL) baking powder ¼ tsp (1 mL) salt ¾ cup (175 mL) mi...

Read more »

Blueberry Brittle with White Chocolate Ice Cream

By: Lucy Waverman Demerara sugar is an unrefined, coarse-grained brown sugar that gives an extra crunch to this excellent dessert. 3 cups (750 mL) blueberries 1/4 cup (50 mL) granulated sugar 2 tbsp (25 mL) all-purpose flour 1 tsp (5 mL) grated lemon ri...

Read more »

Blackberry and Strawberry Sundaes

By: Lucy Waverman Sundaes are a real treat in the summer. Outrageous combinations of fresh fruit, ice cream and interesting sauces make delectable sundaes that look spectacular. Use your favourite mint chocolate bar for the chocolate sauce but make sure it is dark chocolate. Milk chocolate makes too sweet a sauce. Use these sundaes as a guide to come up with your own combinations. Strawberry Syrup 1 cup (250 mL) strawberries ½ cup (125 mL) redcurrant jelly 1 tbsp (15 mL) Grand Marnier or other orange lique...

Read more »

Alfajores

By: Lucy Waverman These delicate almond cookies can be fi lled with dulce de leche, jam, chocolate ganache, lemon curd or icing. Cookies ¾ cup (175 mL) unsalted butter, softened 2 cups (500 mL) icing sugar ½ tsp (2 mL) grated lemon rind ½ tsp (2 mL) vanilla extract 3 large eggs 3½ cups (875 mL) all-purpose flour, spooned into measuring cups and leveled off 2½ cups (625 mL) ground almonds 1 tsp (5 mL) kosher sa...

Read more »

The third operator steams a singer.

...

Read more »

Watermelon Margarita

By: The Martini Club In Latin, watermelon is Citrullus Lanatus. Surprisingly, the fruit is related to cucumbers, pumpkins and squash. From ancient depictions in Egyptian hieroglyphics, it is believed that the first recorded watermelon harvest occurred nearly 5,000 years ago. Watermelons were often placed in the burial tombs of Kings to nourish them in the afterlife. 1. In a cocktail shaker, mash 3/4 cup (175 mL) cubed, seeded watermelon (this can be blended, if desired). 2. Add 1 oz gold tequila, 1/2 oz Cointreau, the juice of 1/2 fresh lime and 1 cup ice. 3. Shake sharply until well chilled and pour into a Margarita glass. 4. Garnish...

Read more »

Vampiro

By: James Chatto A delicious alternative to the Margarita. Essentially a Mexican version of a Bloody Mary, this cocktail has lent itself to many bizarre interpretations, including the inclusion of blended onion, honey, whole red chilis… Life is complicated enough. 1 1/2 oz tequila 3 oz tomato juice Salt to taste Pepper or crushed chiliDash Worcestershire sauce (optional) Ice Lime wedge 1. In a big-enough glass, stir all the ingredients except the lime wedge together. Squeeze the lime lightly into the drin...

Read more »

Blueberry Sky

By: The Martini Club Fill a tall glass with ice. Add 1 oz. blueberry juice and 4 oz. white cranberry juice. Garnish with a lemon twi...

Read more »

Caesar Jr.

Rim a double old fashioned glass with fresh lime and celery salt. Fill with ice and add 1/2 tsp. worcestershire, 1/4 tsp. tabasco (or to taste), the juice of 1/4 fresh lime and 1/2 tsp. grated horseradish. Top with clamato and stir. Garnish with a celery stalk and a cherry tomato (optiona...

Read more »

Fame Game Non-Alcoholic Mocktail

1 tsp fresh lemon juice 4 oz raspberry juice 1 oz lemon-lime soda fresh raspberries 1. Fill a tall glass with ice. 2. Add fresh lemon juice, raspberry juice and lemon-lime soda. 3. Sprinkle with fresh raspberri...

Read more »

Polar Bear

By: Michelle P. E. Hunt and Laura Panter In cold months, hot drinks can double as desserts. Hot coffee, hot chocolate or a combination of both, coupled with liqueurs and topped with whipped cream are the perfect end to a snowy evening. 1½ oz Grand Marnier Hot chocolate Whipped cream Garnish: Candied orange slice 1. Add 1½ oz Grand Marnier to a glass coffee mug. Top with hot chocolate and whipped cream and garnish with a candied orange sli...

Read more »

Lexington

By: Michelle P. E. Hunt and Laura Panter Liqueurs, with their high sugar content, are the perfect sugar substitute to add sweetness and flavour to coffee cocktails. The unique and creamy taste of Amarula blends with the toffee overtones of bourbon to bring a bold and sophisticated edge to hot espresso. 1 oz Amarula Cream ½ oz bourbon Espresso coffee Whipped Cream Garnish: Maraschino cherry To a small coffee mug, add 1 oz Amarula Cream and ½ oz bourbon. Top with a shot of hot espresso and whipped cream and garnish with a bourbon-soaked maraschino cher...

Read more »

Mudslide Martini

Love rich, creamy coffee? Try it with a kick. 1. Fill a cocktail shaker with ice and add 1 oz. measures each of Baileys Irish Cream, Baileys Coffee and fresh cream. 2. Shake well and strain into a martini glass. 3. Sprinkle with shaved chocolate and savo...

Read more »

Calista Cocktail

By: The Martini Club In a cocktail shaker filled with ice, add 1 ½ oz. NLUV, 2 oz. lemonade and 1 oz. cranberry juice. Shake and strain into a martini glass. Garnish with a frozen cranber...

Read more »

Catalina Margarita

By: The Martini Club 1 1/2 oz Hoja Vieja Premium Gold Tequila 1/2 oz Peach Schnapps 1/2 oz Blue Curaçao 4 oz Sour Mix To a cocktail shaker filled with ice, add Hoja Vieja Premium Gold Tequila, Peach Schnapps, Blue Curaçao and Sour Mix. Shake and strain into a chilled cocktail or Margarita glass and garnish with a lemon whe...

Read more »

Absolut Raspberriade

Cocktail Size 1 oz Absolut Raspberri Vodka 5 oz pink lemonade 1 tsp fresh or frozen raspberries 1. Fill a tall glass with ice. 2. Add Absolut Raspberri Vodka and top with pink lemonade. 3. Garnish with fresh or frozen raspberries. Make-Ahead Entertaining Size 10 oz (300 mL) Absolut Raspberri Vodka 48 oz (6 cups) pink lemonade 1 tsp fresh or frozen raspberries (per drink) 1. To a pitcher, add Absolut Raspberri Vodka and pink lemonade. 2. Stir and pour into tall glasses with ice. 3. Garnish with fresh or frozen raspberries. Serves approx. 10 - 6 oz dri...

Read more »

Irish Espresso

By: The Martini Club To a heatproof glass or mug, add 3/4 oz. dark crème de cacao and 3/4 oz. Irish cream liqueur. Add 1 1/2 oz. hot espresso coffee and 3 oz. warm milk. Top with whipped cream, if desired, and sprinkle with shaved chocolat...

Read more »

Frangelico Hot Chocolate

By: Johanna Burkhard The hazelnut accent from the Frangelico combined with dark chocolate and whipped cream provides a luscious and comforting dessert in a mug. 1 cup (250 mL) milk 1 ½ tsp (7 mL) granulated sugar 1 oz (30 g) bittersweet chocolate, chopped or 1 square semi-sweet chocolate, chopped 2 to 3 tbsp (25 to 45 mL) Frangelico Garnish Whipping cream Cocoa powder 1. Place milk and sugar in a saucepan and heat until piping hot. Remove from heat and stir in chocolate until melted. 2. Pour into a large mug, add the Frangelico to taste and top with whipped cream. Sprinkle with cocoa powder. Serves...

Read more »

Hazelnut Mochaccino

By: Michelle P. E. Hunt and Laura Panter If you simply don’t have time to create a baked dessert, combine your liqueurs, sweets and coffee in one decadent sipping dessert. To a heatproof mug, add 1½ oz Kahlúa Hazelnut, 2 oz hot chocolate and 3 oz hot coffee. Top with whipped cream, if desired, and serve alongside chocolate-covered hazelnuts. Makes 1 dri...

Read more »

Chocolate Amour

By: The Martini Club To a heatproof mug, add 1 oz. Amarula cream liqueur, ½ oz. Grand Marnier, 1 tbsp. chocolate sauce and 4 oz. hot coffee. Stir to mix. Top with whipped cream, if desired, and garnish with an orange slice. ...

Read more »

Coffee Cooler

By: Michelle P. E. Hunt and Laura Panter This chocolate and coffee combination, with a hint of vanilla, is a sumptuous and satisfying treat. Ice 1 oz vanilla vodka ½ oz white crème de cacao 2 oz cold, strong coffee 2 oz chocolate milk 2 oz milk or cream Garnish: Sprinkle with shaved chocolate Fill a cocktail shaker with ice. Add 1 oz vanilla vodka, ½ oz white crème de cacao, 2 oz cold, strong coffee, 2 oz chocolate milk and 2 oz milk or cream. Shake sharply and strain into a glass. Sprinkle with shaved chocolat...

Read more »

Amarula on ice

By:  Pour 2 oz Amarula into a rocks glass filled with ice. Sprinkle powdered chocolate on top and enjoy. Delightfully fruity and nutt...

Read more »

Berry Chocolate Trifle

By: Jennifer MacKenzie Airy chocolate cake, a softly set, rich chocolate custard and liqueur-spiked berries offer a twist on traditional trifle. Each element can be made ahead as can the assembly of the trifl es so they’re ready and waiting in the fridge when it’s time for dessert. In fact, they benefit from standing so there’s no fuss when you’re ready to serve except to add the final garnish. For traditionalists, a dollop of sweetened whipped cream before the chocolate shavings is always a nice touch. Cake 3 eggs ⅓ cup (75 mL) all-purpose flour ¼ cup (50 mL) unsweetened cocoa powder Pinch salt ½ cup (125 mL) granulated sugar 1 tsp (5...

Read more »

Berry Delight

By: The Martini Club In a cocktail shaker, add 1 tbsp. fresh cranberries, 1 tbsp fresh or frozen strawberries and 2 tsp simple syrup. Mash. Fill the shaker with ice, add 1 oz orange juice and 1 oz white cranberry juice. Shake and stain into a martini glass. Garnish with a mint sprig. ...

Read more »

Butter-Poached Lobster

By: Lucy Waverman The inspiration for this very special entertaining dish comes from Keith Froggett at Scaramouche restaurant, one of my favourite restaurants in Toronto. It is an easy way to serve an already cooked lobster that does not overcook it and butter, of course, is lobster’s traditional accompaniment. 4 cooked lobsters, 1¼ lbs (625 g) each ½ cup (125 mL) unsalted butter 4 sprigs fresh tarragon Maldon salt to taste 1. Remove lobster meat from its shell. 2 Melt butter in a sauté pan over medium heat. Add tarragon and lobster meat and toss to coat. Turn heat to low and warm lobster, covered, turning pieces...

Read more »

Airborne Mocktail

By: The Martini Club Fill a tall glass with ice. Add 3 oz. cranberry juice, 2 oz. orange juice and 1 oz. ginger ale. Garnish with an orange whe...

Read more »