After finishing a satisfying holiday dinner, it’s time to enjoy an equally stunning dessert. Whether you prefer classics or like to explore new tastes, we have you covered with simple recipes and pairings. In addition to traditional favourites, discover recipes for upside down apple, almond pie; a moist and delicious maple, pecan and cranberry cake; truffles and some super simple mousses. And, of course, pairing recommendations for all.
Traditional Desserts
ACADIAN SUGAR PIE
Makes 19-inch pie
Prep Time: Less than 30 minutes
Total Time: Less than 1 hour
2 cups brown sugar
2 tbsp all-purpose flour
3 large eggs
1/2 tsp vanilla
1 can evaporated milk
Prepared pie pastry for 1 9-inch crust
1 orange, zest
Directions: Preheat oven to 400ºF. In a large mixing bowl, combine sugar and flour. Add eggs and beat with an electric mixer on medium-high speed until very thick and creamy, about 3 or 4 minutes.
Add vanilla, milk and orange zest and continue to mix on medium speed for 2 minutes. Pour filling into prepared pie crust, set in baking tin. Bake for 10 minutes. Reduce heat to 350ºF and bake for another 15 to 25 minutes or until filling is almost set.
WHISKY CREAM TRUFFLES
Makes 12 large or 24 small truffles
Prep time: Less than 3 hours or overnight
Total time: Less than 3 hours or overnight
2/3 cup whipping cream
4 tbsp butter (half a stick)
1 250 g bag dark chocolate chips
2 tbsp whisky cream liqueur
1 cup icing sugar
Directions: In a small saucepan, heat the whipping cream and butter until simmering. Add the chocolate to a bowl. Pour in the hot cream. Stir until melted and smooth. Stir in the whisky cream liqueur. Cover and refrigerate until firm, about 2 hours. Using a tablespoon (or teaspoon for small truffles) form 12 balls. Quickly roll the truffle portions using your hands into balls. Place on a parchment lined baking sheet. Freeze at least 2 hours or overnight. Place icing sugar in fine sieve. Shake over the balls to give them a light dusting of icing sugar.
New Year's Eve Desserts
SUPER-SIMPLE COFFEE MOUSSE
6 to 8 Servings
Prep Time: Less than 30 minutes
Total Time: More than 1 hour
2 tbsp instant coffee
Pinch salt
2 large eggs, whites only
¼ cup sugar
3 cups whipping cream
2 oz coffee liqueur
Directions: Place the instant coffee, salt and egg whites in a bowl and beat (by hand or using an electric beater) until soft peaks form. Add the sugar and continue to beat until stiff peaks form. In a separate bowl combine the whipping cream and coffee liqueur. Whip the cream until stiff peaks form. Fold two-thirds of the whipped cream into the beaten egg whites. Spoon the mousse into tumblers or old-fashioned glasses and place on a tray or baking sheet. Place the mousse filled glasses into the refrigerator for a minimum of an hour before you are ready to serve them. When ready to serve take out of the refrigerator, top each with equal amounts of the remaining whipped cream and serve.
VANILLA CARDAMOM MOUSSE
6 to 8 Servings
Prep Time: Less than 30 minutes
Total Time: More than 1 hour
Pinch salt
2 large eggs, whites only
1/4 cup sugar
2 cups whipping cream
1 tsp ground cardamom
1 ½ tsp pure vanilla extract
1 cup pistachios, chopped, lightly toasted
Directions: Place the salt and egg whites in a bowl and beat (by hand or using an electric beater) until soft peaks form. Add the sugar and continue to beat until stiff peaks form. In a separate bowl combine the whipping cream, ground cardamom and vanilla extract. Whip until stiff peaks form. Fold the whipped cream into the egg whites. Spoon the mousse into tumblers or old-fashioned glasses and place on a tray or baking sheet. Place into the refrigerator for a minimum of an hour before you are ready to serve them. When ready to serve, top each with an equal amount of pistachios.