- 2 1/2 cups all-purpose flour
- 1/2 tsp of salt
- 1/4 cup of sugar
- 2 1/4 tsp baking powder
- 6 tbsp cold unsalted butter, cubed
- 2 large eggs
- 3/4 cup heavy cream, plus more for topping
- 2 tsps vanilla extract
- 1 cup raspberries
- 3/4 cup of white chocolate chips
- Sanding sugar (optional)
Preheat the oven to 400F. Line a baking sheet with parchment paper or a Silpat. In a medium bowl, whisk together the flour, salt, sugar and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture resembles wet sand.
In a seperate bowl, whisk together the heavy cream, eggs and vanilla. Add the wet ingredients into the bowl with the dry ingredients and stir the mixture several times then add the raspberries and chocolate chips, and mix until it forms into moist dough. (The raspberries will break apart slightly, but the less you stir the mixture, the more light and tender your scones will be. See Chefs not below)
Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that's about 3/4-inch thick. Cut the circle into 8 wedges. Space the scones out at least 2 inches apart on the lined baking sheet.
Brush cup the tops of the scones with heavy cream then sprinkle them with the sanding sugar. Bake the scones for about 20 minutes until pale golden and they're baked through. Remove from the oven and serve immediately.
the more smashed the raspberries are, the wetter the dough will be. If needed, sprinkle the top of the dough with flour while gathering it onto your work surface. Do not knead the dough, but rather loosely gather it. The less touching, the better!
Recipe adapted from Justataste.com
NOTE: This recipe is also in print on our Winter Events Calender on page 21.
- 2 cups of all purpose flour
- 1/2 tsp of salt
- 2 cups of 2% reduced-fat milk
- 1 cup water
- 1 tsp butter, melted
- 1 tsp vanilla
- large eggs
- Cooking spray
Lightly sppon flour into dry measuring cups; level with a knife. Combine flour and salt in a medium bowl. Place milk, 1 cup water, butter, and eggs in a blender;process until combines. Add flour mixture to blender; process until smooth. Cover and refrigerate for 1 hour.
Heat a 10-inch crepe pan or nonstick skillet over medium-high heat. Coat pan lightly with cooking spray. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers the pan with a thin film. Cook about 1 minute.
Carefully lift edge of crpee with a spatula to test for doneness. the crepe is ready to turn when it can be shaken loose from the pan and the underside is slightl browned. Turn crepe over; cook 30 seconds.
**We recommend making a double batch as you play with the proper tempurature of the pan to get the crepe the perfect colour and consistency.
NOTE: This recipe is also in print on our Winter Events Calender on page 20.
- 1 cup Guinness
- 1 cup dark molasses (not blackstrap)
- 1/2 tsp baking soda
- 2 cups all-purpose flour
- 1 1/2 tsp baking pawder
- 2 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cardamom
- 3 large eggs
- 1 cup apcked dark brown sugar
- 3/4 cup vegetable oil
- Icing sugar for dusting
10-inch Bundt pan
1. Preheat oven to 350F. Generously butter bundt pan and dust with flour, knocking out excess.
2. Bring Guinness and malasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
3. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
4. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
5. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely. Serve cake, dusted wit icing sugar and/ or with whipped cream (unsweetened).
NOTE: This recipe is also in print on our Winter Events Calender on page 22.
This Pink Champagne Float is the perfect treat for Valentine’s Day!
Raspberry sherbet raspberry sorbet would also work
1 cup sprite or 7-up
1/4 cup pineapple juice
Sweetened whipped cream optional
Fresh raspberries for garnish optional
1. In a glass of choice place in a couple of scoops of sherbet.
2. In a small measuring glass mix the sprite and pineapple juice. Pour desired amount over the sherbet. I used about a 1/4 of the pineapple/sprite mix for 1 serving. Top glass with pink champagne and a dollop of sweetened whipped cream if desired. Serve immediately.
This recipe is easy to and are perfect for Valentine’s Day! Or for a special dessert because they are amazing!
For the brownie layer:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, lightly packed
2 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
For the raspberry cheesecake layer:
8 ounces cream cheese, softened
3/4 cup plain Greek yogurt
2 large eggs
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla
1 cup raspberries, lightly mashed (I used thawed, frozen berries - it was 3/4 cup mashed)
1. Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan (I use glass) with parchment paper and set aside.
2. In the bowl of a stand mixer, or with an electric mixer, cream together the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla and whip again until well combined. Add the flour, cocoa powder and salt and mix until well combined. Spread the brownie batter in the prepared pan, smoothing it out into an even layer.
3. Make the cheesecake layer. With an electric mixer, whip the cream cheese, Greek yogurt and eggs until smooth. Add the sugar, flour and vanilla and mix again until smooth and well combined. Fold in the crushed raspberries. Spread the cheesecake mixture on top of the brownie batter.
4. Bake for 50-60 minutes until set, and the edges are starting to brown. Place the pan on a wire rack to cool for about an hour and then chill for 2-3 hours before lifting the bars out and slicing into squares.
Recipe adapted from bakeeatrepeat.ca
- 2 tbsp of superfine sugar
- 1 tbsp of water
- 6-8 fresh mint leaves ( and a few more for garnish)
- 2oz. of Cognac
Stir the sugar and water in a highball glass until the sugar has fully disolved.
Add in the mintleaves; gently crush the leaves with a spoon.
Fill glass with crushed ice.
Pour cognac in more ice, let settle and then spoon in more ice.
Garnish your drink with mint leaves and a straw. Cheers!
NOTE: This recipe is also in print on our Winter Events Calender on page 17.
- 1.5oz. of lemon raspberry vodka
- 2oz. of lemonade
- 2 dashes of lemon or berry bitters
- 1 Lemon (cut into slices)
- Frozen raspberries on a pick for garnish (optional)
Shake all the ingredients together over ice, strain, and pour into martini glass!
Cut lemon slices for a decorative garnish on top and/ or grab a few frozen rasperries and place them on a pick and place them in your glass. Enjoy!
NOTE: This recipe is also in print on our Winter Events Calender on page 15.
1 tablespoon extra-virgin olive oil
2 onions, sliced
2 - 3 small cloves garlic, smashed and peeled
1 32 ounce container (4 cups) vegetable broth
2 28 ounce cans Italian plum tomatoes, drained
1 15 ounce can tomato sauce
1/4 cup vodka
6 sprigs flat-leaf parsley
1 teaspoon salt
1 teaspoon sugar
2 cups half-and-half
In a medium skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook, stirring often, for 30 seconds.
Add the broth, tomatoes, tomato sauce, vodka, parsley, salt and sugar to the slow cooker; add the sauteed onions and garlic. Cover and cook on high heat to stew the tomatoes, 5 hours. Discard the parsley sprigs.
Using an immersion blender or a food processor, puree the soup in batches (be careful-the liquid is hot). Stir in the half-and-half. Cook in the covered slow cooker on low heat until heated through, 20 to 30 minutes.
Recipe adapted from www.rachaelraymag.com
- 3 tbsp salt
- 4 cloves garlic, smashed
- 1 shallot, peeled and sliced
- 6 sprigs thyme
- Coarsely ground black pepper
- 4 duck legs with thighs
- 4 duck wings, trimmed
- 4 cups (approximately) duck fat
Sprinkle 1 tablespoon of salt in the bottom of the dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck skin-side up over the salt mixture, then sprinkle with the remaining salt, garlic, shallot and thyme and a little pepper. Cover and refridgerate for 1-2 days.
Preheat oven at 225F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer-just an an occasional bubble-until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove th econfit from the oven. Cool and store the duck in the fat overnight. (The duck confit will keep in the refridgerator for several weeks)
- 1 1/2 cup duck fat (reserved from duck confit)
- 4 tbsp Armagnac or Brandy
- 4 tbsp chopped parsley
- Ground black pepper and salt to tatse
Scrape the fat from the duck and reserve. Discard the bones and skin. Shread the meat into a bowl and add armangac or brandy, parsley, salt and pepper. This can be packed into jars and covered with melted reserved duck fat to store.
For Duck Rillette Crostini, scrape off th esolid duck fat and pile the meat lightly onto crostini. Top with radish slices, cornichons and chopped chives.
NOTE: This recipe is also in print on our Winter Events Calender on page 29.
A deliciously simple soup recipe that is super easy to put together and the flavor tastes like it took all day!
4 tbsp unsalted butter
1 carrot, finely chopped
1 large onion, diced
2 cloves peeled garlic, minced
¼ cup milk
1 cup half-and-half
16 ounces beer
1 tbsp Dijon or stone-ground mustard
10 ounces sharp cheddar, shredded
Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; sauté 10 minutes.
Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.
Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.
Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.
Recipe Adapted from thewanderlustkitchen.com