Warming Whiskey Cocktails

by Culinaire | Dec 31, 2018

By Linda GarsonPhotography by Ingrid Kuenzel It’s chilly out there and we’re entertaining, so it’s the perfect time to do things a little differently, to try something new – and impress our family and friends too. This month, we asked two Alberta restaurants...

Raspberry Financiers

by Dan | Dec 21, 2018

Recipe courtesy of Jinnee Lu, Reinette Café & Patisserie  Some french desserts can feel fussy and unapproachable, but these mini raspberry almond cakes are a great place to start- light and moist with a crisp exterior, and packed with flavor. Print Raspberry...

Chocolate Tart

by Dan | Dec 21, 2018

Recipe courtesy of Benjamin Griffon, Espresso Café  This dessert uses few ingredients, so quality of the chocolate and attention to detail really matter on this recipe. You can always jazz up this dessert with decorations like edible gold foil or chocolate truffle...

Orange Spiced Madeleines

by Dan | Dec 21, 2018

Recipe courtesy of Jennifer Stang, La Boule Patisserie & Bakery Try this delicious cardamom twist on a classic! If any of your madeleines don’t come out just right, just remember: a little icing or a dusting of icing sugar can go a long way towards hiding...

Eggnog Marshmallows

by Dan | Dec 17, 2018

  Print Eggnog Marshmallows Yield: Serves 4 Ingredients For eggnog: 70 g caster sugar 2 eggs ½ cup + 3 Tbs (160 g) organic whole milk 160 g white chocolate 10 drops organic sweetener extract, vanilla 1 pinch of sea salt ¼ tsp nutmeg 6 g gelatin 1 Tbs hot water 130 g...

Smoked Barbecue Brisket

by Dan | Nov 25, 2018

Recipe courtesy of Cole Glendinning, Flower & Wolf You’ll want leftovers, but Glendinning’s recipe for these bite-sized briskets will be gone in seconds! Print Smoked Barbecue Brisket Ingredients For barbecue rub: ½ cup salt 3 Tbs fresh ground black pepper 3 Tbs...