Lining the side of the springform pan helps the cake come away from the pan better when you go to unmold it and results in cleaner layers, but it’s unnecessary if the pan is nonstick. Trim the parchment paper level with top of springform pan so you aren’t reaching down through a tunnel of paper to form the cake layers.
Candy Cane & Chocolate Ice Cream Cake
Chocolate Pots de Creme
Pot de crème is a barely set, creamy French custard served in small dishes. Traditionally it is thickened with eggs and baked in a water bath, but we’ve “cheated” by using Devon custard, eliminating the baking step.
Masala Chai Eggnog
Our loose chai tea adds exotic cardamom, clove and ginger notes to your holiday eggnog.
A lightly sparkling, celebratory drink for the holiday crowd. Substitute blackberry liqueur for the raspberry liqueur, if you prefer.
Festive Wine Fruit Punch
In the old days, a punch made with alcohol was called a “bowl”. This festive fruit bowl is sure to brighten your holiday table!
Big Green Onion Dip
Here’s a departure from red seafood cocktail sauce for cold cooked shrimp. For the holiday table, put out both for colour contrast.
Marinated Feta Cheese & Olive Platter
A great addition for a Mediterranean dinner, starring sheep’s milk French feta cheese. Its salty tang and floral quality makes it unique among fetas.
Strong coffee brings the right flavour to this “cookies and cream” dessert that takes just 15 minutes.
Spicy Asian Dip
The dramatic colour and chili flecked appearance makes this an especially inviting dip for seafood hors d’oeuvres.
Chocolate Chunk Clouds with Caramel-Coffee Sauce
You’ll never be at a loss for dessert again with this charmer of a recipe in your files. Spoon it into goblets to show off its cloudlike creaminess. Chilling it will make it more mousse-like.