Recipes

Waffleshot Affogato 

Ingredients:

• 4 Scoops of Vanilla Ice Cream
• 4 Shots of Espresso
• 4 Waffle Shots (2 oz)
• 4 Tsp. of Shaved Chocolate
• 4 Tsp. of Crushed Almonds

Instructions:

1. Brew espresso and pour into one into each waffle shot.
2. Top with a scoop of vanilla ice cream and sprinkle chocolate and almonds on top

Enjoy!

There is nothing quite like a warm apple crisp served with ice cream, it's just the perfect dessert. This classic crisp recipe is incredibly simple, and oh so delicious, we just had to share it with you. And with berry season just around the corner feel free to experiment with the filling by adding fresh strawberries or raspberries. Happy baking!

Quick Apple Crisp

I always forget how easy & delicious a good old vanilla crème brûlée is. We made these last night for the dinner party, served with fresh berries, they were fantastic! This delicious five ingredient dessert recipe is also gluten free. 

Vanilla Crème Brûlée

• 2 ¾ cups whipping cream
• 1 tbsp vanilla bean paste
• 4 large egg yolks
• 1 whole egg
• ¾ cup sugar, plus extra for the brûlée

Instructions

1. Preheat the oven to 325 F and place 6 ramekins in a large high sided pan.

2. Heat the cream on medium low with the vanilla paste. Heat the cream for about 5 minutes, watching so that it doesn’t boil over.

3. In a separate bowl, whisk the egg yolks, whole egg and sugar together. Whisk in the hot cream slowly, whisking constantly until all has been added. Strain and pour into the ramekins.

4. Pour boiling water into the pan, around the brûlée dishes, so that the water comes up just past halfway up the dishes and carefully take this to the oven. Bake for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Let them cool for 10 minutes in the water bath, then remove & cool completely on a rack. Chill for at least 3 hours.

5. To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately.

Truffle Zest Obsessed....this side is going to make your day. Better yet, top with a poached egg and you have got the perfect brunch!

Baked Asparagus, Parmesan Crust, Candied Lemon Zest & Truffle Zest

Ingredients

Candied Lemon Rind

• 6 lemons
• 8 cups water, divided
• 2 cups sugar Panko Parmesan Crust
• 1 cup Parmesan cheese, grated
• ½ cup panko breadcrumbs
• 1 pinch sea salt
• 1 Tbsp. thyme, finely chopped

• 1 bunch asparagus
• olive oil
• Salt and pepper  
• Truffle zest

Instructions

Candied Lemon Rind

• Peel and thinly slice lemon rind making sure there is no white pith.
• Boil 4 cups of water and blanch lemon rind for 1 minute. Bring sugar and the other 4 cups water to a simmer, dissolving sugar.
• Place blanched rind in sugar mixture and simmer for 30 minutes until light amber in colour and the rind is translucent.

• Combine all ingredients in a bowl.

• Toss asparagus in olive oil, salt and pepper.
• Place asparagus on baking sheet and bake in 425ºF oven for 8-10 minutes.
• Remove from the oven & top with the panko-Parm crust, return to the oven & bake for another 8 minutes, until golden brown.
• Transfer to a plate and garnish with candied lemon peel and a generous sprinkle of truffle zest

Sparking Wine Cocktail with Wild Hibiscus

• Wild Hibiscus Flower Garnish
• ½ oz Wild Hibiscus Syrup
• Sparkling Wine - we recommend Evolve Vineyards Pink Effervescence 

Instructions 

Place 1 Wild Hibiscus Flower into the bottom of each champagne flute & stand upright. Top with Champagne and pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top. The flower will sit in the bottom of the champagne flute and slowly open up over a few minutes.