DISCOVER OUR HOLIDAY THEMES
Holiday tips and tricks for a festive time
TIP 1
Transfer your maple syrup into an empty olive oil bottle with an easy pour spout for a clean and perfectly portioned drizzle of maple syrup, every time.
TIP 2
If you’re planning on keeping your pecans for more than four months, store them in the fridge. But if you’d like them to last for more than a year, store them in the freezer.
TIP 3
To ensure your brown sugar stays soft, store it in an airtight container. And to keep some moisture in the container, add a few marshmallows on top of the sugar.
Discover our festive recipes perfect for gifting
Maple syrup
pecan pie
10 min
Maple syrup pecan pie
- Lightly butter the bottom and sides and line the bottom of a 9” spring form pan with parchment paper.
- Simmer the maple syrup until the syrup has reduced to 1 cup approx 20-30 min.
- While syrup is reducing, toast the pecans at 350 degrees for 10-15 min or until fragrant and toasted in colour, and make the crust.
- In a large bowl, add the the finely ground shortbread crumbs, salt, citrus zests and grate the cold butter into the bowl.
- Using your hands, gently mix the butter and crumb mixture until it just comes together; you should be able to see small pieces of butter.
- Add the lemon juice, and gently add it in.
- It should feel like slightly wet coarse sand, and you should still be able to see small pieces of butter through out the crust mixture.
- Pack the crust mixture into the bottom and sides of the prepared pan; use the back of a spoon or the bottom of a 1/4 cup dry measure to press down to get a even crust on the bottom.
- Bring up the sides of the crust to approx 1 1/4”-1 1/2” in height. Freeze for 15 min, and start to make the filling.
- Remove springform pan from freezer, and bake for 10-15 min at 350 degrees or until very lightly golden brown. Let cool completely.
- Place the pan on a large sheet of aluminum foil, and bring the foil up the sides of the pan, as the pie will leak through the bottom of the spring form pan.
- Place the foil wrapped pan on a baking sheet. (**be very careful with hot maple syrup—it is extremely hot and can burn badly if comes in contact with skin at this point**)
- When the maple syrup has reduced, cool slightly, transfer to a large bowl, add the corn syrup, vanilla, lemon juice, and butter, mixing it together well.
- When mixture is a room temperature, whisk in the eggs. Whisk the cornstarch and salt into the brown sugar, and add to the filling mixture.
- Add the chopped pecans to the filling and pour into pre-baked pie shell.
- Top with remaining whole pecans and bake pie for 45-55 min or until centre is slightly puffed and still a little jiggly, but the edges are set.
- Transfer to cooling rack and allow to cool completely.
- Let cool for at least 4 hours for pie filing to set before slicing.
2 cupsWhole pecans, toasted.; keep 1 cup (250 ml) of the pecans whole, chop the remaining 1 cup (250 ml)
1 1/2cupsSelection Maple syrup
1/4 cupSelection golden corn syrup
1 tsp.Vanilla extract
1 tsp.Lemon juice
4 Selection large eggs, at room temperature
4 Tbsp.Selection unsalted butter, cut into small cubes
1 tspKosher salt
2/3 cupDark brown sugar
3 Tbsp.Cornstarch
3 cups18 shortbread cookies, (approx 3 cups/750 ml)food processed into a crumb
1/4 tsp.Kosher salt
1 tsp.Fine orange zest
1 tsp.Fine lemon zest
8 Tbsp.1 stick cold Selection unsalted butter, grated with a coarse cheese grater
1 tsp.Lemon juice
Gingerbread
Cookies
30 min
Gingerbread Cookies
- Preheat oven to 375°F (190°C).
- In a bowl, combine butter, brown sugar, corn syrup and molasses.
- Using a hand mixer, beat until smooth and creamy. Add egg and mix.
- In another bowl, sift dry ingredients together. Stir into butter-sugar mixture.
- Refrigerate dough 10 minutes to firm it up.
- Roll out dough on parchment paper to 1/4 in. (5 mm) thick.
- Cut out desired shapes and place on a baking sheet.
- Bake 10 minutes or until lightly browned.
- Cool completely before decorating.
4 1/4ozUnsalted butter
1/3 cupBrown sugar
1/4 cupCorn syrup
1 Tbsp.Molasse
1Egg, lightly beaten
2 cupsAll-purpose flour
1/2 tsp.Ground ginger
1/2 tsp./strong>Ground cinnamon
1/2 tsp.Ground cardamon
1/2 tsp. Ground nutmeg
1/4 tsp. Ground cloves
1 tsp. Baking soda
Icebox
Chocolate Cake
3h 30
Icebox Chocolate Cake
- Pour all the ingredients into a medium-sized bowl, except for the wafers.
- With an electric handheld mixer, whip the creamy mixture, first on low speed, then slowly raising the speed to maximum until achieving moderate peaks.
- In a 6- to 8-inch baking pan, alternate layers of creamy mixture and wafers until reaching the top edge of the pan, ending with the creamy mixture.
- Refrigerate the dessert at least 3 hours, ideally overnight, before serving.
1 1/2cupWhipping cream (35 %)
1 cupMascarpone cheese
1/2 cupNutella chocolate
1/3 cupIcing sugar
2 Tpsb.Cocoa powder
24Chocolate wafers (Nabisco-style or other thin, round wafres)
Maple Angel Food Cake with Ginger, Lime, Coconut, and Fruit
3h 55
3h 55
Maple Angel Food Cake with Ginger, Lime, Coconut, and Fruit
Cake batter:
- In a bowl, combine the flour, baking soda, and salt. Set aside.
- In a clean and dry bowl, use a hand-held mixer or electric mixer to whip the egg whites until they form peaks.
- In a third bowl, use the mixer to combine the rest of the batter ingredients until you get a smooth, even texture.
- Gently fold a quarter of the egg whites into the maple syrup mixture.
- Gradually add this mixture into the rest of the egg whites and gently mix to keep the mixture fluffy.
- Gradually pour the dry ingredients into the batter.
- Pour into a round greased springform mould covered in parchment paper.
- Cook in the oven on the middle rack at 350°F for 30 to 40 minutes.
- Let cool, then remove the mould.
Icing:
- While the cake is baking, whip all the ingredients for the icing and refrigerate for at least three hours, or until you get a firm texture.
Topping:
- Spread the icing on the cake, then add the fruit, coconut flakes, lime zest, and a drizzle of maple syrup with crystallized ginger.
- Storage: You can keep the cake and toppings in the fridge for up to five days.
Cake:
1 1/2 cupWhole grain flour
1 tsp.Baking soda
1Pinch of salt
8Egg whites
1 cupMaple syrup
1/2 cupCoconut cream
Juice and zest of a lime
1 tsp.Vanilla extract
1 tsp.Ground ginger
Icing:
1/2 cupCoconut cream
1/2 cupGreek yogourt
1/4 cupMaple syrup with crystallized ginger
Topping
Fresh strawberries and blueberries
Coconut flakes
Zest of a lime
1 Drizzle of maple syrup with crystallized ginger
Cranberry-Orange
Log
2h 30
Cranberry-Orange Log
Spice Spongecake
- Preheat the oven to 350°F (180°C).
- With a hand mixer, beat the eggs with the sugar (whip until they turn white). Reduce the speed and add the milk and molasses. Set aside.
- In a bowl, combine the flour, ground almonds, and spices. Fold the dry ingredients into the egg mixture and blend until the batter is smooth.
- Line a baking sheet with parchment paper and spread the batter evenly using a spatula.
- Bake in the oven for about 15 minutes.
- Remove the cake from the baking sheet as soon as it's cooked, and invert on another sheet of parchment paper. Peel off the cooked parchment and roll the cake in the new parchment. The cake will keep its shape if rolled in parchment when still warm. Allow to cool.
Orange Cream
- In a saucepan, bring the orange juice to a boil.
- In a bowl, whisk together the cornstarch, sugar and eggs.
- Pour 1/3 of the orange juice into the egg mixture and whisk vigorously, then add to the saucepan with the orange juice. Cook, stirring constantly until it thickens. Remove from the heat and spread the mixture on a baking sheet or in a bowl. Cover with plastic wrap and allow to cool.
- Meanwhile, in a bowl, beat the cream until it is firm and then mix with the orange cream.
- Assembling the Log
- Unroll the log and brush with Grand Marnier, or other orange liqueur.
- Spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Add the cranberries. Roll up again. Refrigerate for 45 minutes.
- Trim the ends (straight or angled) to make them equal. Place the log on a cake rack(p-v-r) with a spatula, use the remaining orange cream to completely cover the log. Garnish with cranberries decoratively.
Spice spongecake:
6Eggs
9 ozSugar
3 Tbsp.Milk
3 1/2 ozMolasse
5 ozAll-purpose flour
2 ozFinely ground almonds
1/2 tsp.Ground cinnamon
1/2 tsp.Ground ginger
1/2 tsp.Ground cardamon
1/2 tsp.Ground nutmeg
Orange cream:
2 cupsOrange juice with pulp
Zest of 2 oranges to taste
2 ozCornstarch
5 ozSugar
3Eggs
2/3 cup35% whipping cream
To taste orange liqueur (grand marnier)
To taste dried cranberries
Peanut Butter Banana Sundae Pie
1h 10
1h 10Spoon half the ice cream into the pie shell. Spread 1/2 cup (125 mL) melted peanut butter over the ice cream and cover with half of sliced bananas. Freeze for 30 minutes. Take out of freezer and top with another layer of ice cream and sliced bananas. Drizzle with hot fudge topping and remaining melted peanut butter. Freeze for 4 hours or until time to serve. Take out 10 minutes before serving.
Peanut Butter Banana Sundae Pie
1 1/2 to 2LVanilla ice cream, softened
19 in (22.5 cm) pre-made graham cracker pie crust
3/4 cupPeanut butter, melted
2 Bananas, peeled and sliced
1/4 cupHot fudge topping
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