DISCOVER OUR HOLIDAY THEMES
Holiday tips and tricks for a festive time
TIP 1
Coffee beans lose flavour once they’ve been ground. For a fresh cup every time, buy whole beans and grind them yourself at home.
TIP 2
It’s all about the sprinkles. Choose red, green, silver, or anything else that adds a festive touch to these sweet treats.
TIP 3
Coffee adds wonderful flavour to baked goods. But if you’d like to add a coffee kick to a recipe that doesn’t call for it, opt for espresso over drip to avoid excess water.
Discover our festive recipes perfect for gifting
Chocolate and
coffee donuts
10 min
Chocolate and coffee donuts
- Preheat oven to 350 degrees.
- Lightly grease the doughnut pan (or two if using)
- In a large bowl, whisk the flour, cocoa powder, salt and baking soda together.
- In a smaller bowl, whisk the eggs, milk, vanilla, brown sugar, and olive oil.
- Add the wet ingredients to the dry ingredients, and stir until the mixture is well combined.
- Fold in the chopped chocolate. Gently spoon the batter into the doughnut pan(s), filling each one 1/2-3/4 full.
- Bake for 8 min and let cool for about 5 min.
- Gently remove the warm doughnuts and let cool completely.
- Meanwhile make the icing. In a medium bowl over a pot with simmering water, melt the chocolate until just melted.
- Combine the milk, vanilla and coffee together, and whisk into melted chocolate. Season with the salt.
- Let the chocolate mixture rest for 10 min until it is the consistency of icing.
- Dip the tops of the doughnuts into the icing.
- Sprinkle with decorative toppings if using.
- Source : Metro
Doughnut recipe
2 cupsSelection unbleached all purpose flou
1/2 cupSelection cocoa powder
1 tsp.Selection baking soda
3/4 tsp.Kosher salt
1/2 cup2% milk
1/2 cupIrresistibles Colombian coffee, strong brewed
1 cupDark brown sugar
2Selection large eggs, at room temperature
1/2 tsp.Selection pure olive oil
1 tsp.Irresistibles pure vanilla extract
1 tsp.Irresistibles 72% dark chocolate, chopped
1 cupIcing recipe:
Irresistibles 72% dark chocolate, chopped
1 cup35 % cream
1 cupIrresistibles Colombian coffee, strong brewed
2 Tbsp.Irresistibles pure vanilla extract
1/4 tsp.Kosher salt
Garnish: sprinkles, silver or gold decorative balls
Smoked Salmon-Yukon Gold Potato Latkes
35 min
35 min
Smoked Salmon-Yukon Gold Potato Latkes
- Latkes
- Coarsely grate potatoes.
- In a bowl, combine grated potatoes with cream, salt and pepper.
- Cut smoked salmon into small pieces.
- Stir salmon and chives into potato mixture.
- Shape mixture into small pancakes.
- Heat oil and butter in a skillet over medium heat, and cook pancakes 3 - 4 minutes per side.
- Crab Salad
- In a bowl, blend mayonnaise, harissa and lime juice.
- Crumble crabmeat and stir it in along with flying fish roe.
- Refrigerate.
- Serving
- Spoon a little crab salad onto each latke and garnish with fresh herbs. Serve latkes hot or cold, as an appetizer or a first course.
- Source : Féd. producteurs de pommes de terre du Québec
2Large Québec Yukon Gold potatoes, peele
1/3 cupHeavy cream 35% m.f
2Smoked salmon
0.500Of chives, minced
Extra virgin olive oi
1 tbsp. Butter
1 tbsp. Mayonnaise
1/2 tsp.Harissa
0.500Lime, juiced
5 oz (150g)Crabmeat
1 Tbsp. Flying fish roe
Chocolate Tiramisù
6h 55
6h 55
Chocolate Tiramisù
- Lindt chocolate layer cake recipe
- http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/Lindt basic chocolate cake/
- Whip the egg yolks and sugar until fluffy.
- Add the mascarpone and the desired alcohol. Beat until smooth.
- Whip the heavy cream and fold into the mascarpone mixture.
- Assembly for one pan
- Cut the cake in half horizontally and soak with 1/2 of the coffee mixture.
- Spread half of the mascarpone mixture evenly across the cake.
- Repeat with 2nd half of cake and remaining mascarpone mixture.
- Cover and refrigerate 6 hours or overnight.
- For individual glasses
- Cut the cake into cubes and follow the above method. Depending on the size of the glass you may do three layers rather than two.
- Source : Lindt
Base
0.500 Recipe of basic chocolate cake (see basic chocolate cake recipe), baked in an 8 inch (20 cm) square pan
Coffee to soak the cake
1 cupStrong coffee
2 Tbsp.Marsala, coffee liqueur or rum
Cream
3Egg yolks
1/3 cupSugar
8 ozMascarpone
1 Tbsp.Marsala, coffee liqueur or rum
1 cupHeavy cream
Classic basil pesto
30 min
30 min
Classic basil pesto
- In a food processor, combine the basil, garlic, salt and pepper and mix to get a paste. Add the Parmesan cheese and mix again. Next, pour in the oil, add the pine nuts and mix until smooth.
- Toss the pesto with hot pasta and serve immediately.
- Source : Metro
2 cupsFeuilles de basilic frais
1Gousse d'ail
Au goût, sel et poivre du moulin
1/2 cupParmesan râpé
1/2 cupHuile d'olive légère
3 tbsp.Noix de pin, grillées
Pecan and Lemon
Zest Biscotti
3h 25
Pecan and Lemon Zest Biscotti
- Place rack in centre of oven and preheat to 325°F/150°C.
- Butter 9x13 in. (22x33 cm) pan and line with parchment paper. Set aside.
- Beat eggs, maple syrup and butter together. Set aside.
- In another bowl, mix flour, baking powder, zest and salt together. Add egg mixture, blending thoroughly. Stir in nuts.
- Transfer batter to pan and bake until a toothpick inserted in the centre comes out clean, about 40 minutes.
- Run a knife around the edges to loosen and turn out on a wooden board. Peel off paper and cool 25 minutes. Cut into slices 1/2 in. (2 cm) thick, then cut each slice in 3.
- Set oven to 275 °F/135 °C.
- Place on a cookie sheet and bake 60 minutes. Turn oven off and let sit 1 hour.
4Eggs
1 cupMaple syrup
1 cupButter, melted and cooled
2 cupsAll-purpose flour
2 tsp.Baking powder
1 Tbsp.Lemon zest
1/2 tsp.Salt
1 cupChopped toasted pecans
Hot Mustard Marinade (Tangy)
1h 30
1h 30
Hot Mustard Marinade (Tangy)
- Mix the ingredients.
- Pour over the fish.
- Cover and marinate for an hour in the refrigerator.
- Drain the fillets on absorbent paper.
1/2 cupOlive oil
2 Tbsp.Hot mustard
1 tsp.Dried thyme
1 tsp.Dried oregano
1 tsp.Dried tarragon
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