Recipes: Oh, Canada!

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In honour of our home and native land, we’ve pulled together our favourite and fantastic red and white recipes!

White Chocolate & Cherry Cheesecake

Graham Cracker Crust
2 cups graham cracker crumbs
¼ cup sugar
½ cup butter, melted

White Chocolate Cheesecake Filling
4 8oz packages cream cheese, room temperature
1 ¼ cups sugar
3 tbsp flour
4 eggs
1 tsp vanilla extract
6oz white chocolate, chopped and melted

Cherry Topping
1 15oz can cherry pie filling
1 cup white chocolate chips, melted

1) Preheat oven to 450ºF. Line the bottom of a 9-inch springform pan with parchment paper.

2) For the crust, combine the graham cracker crumbs, sugar and melted butter in a medium bowl. Mix until well combined. Press into the bottom and halfway up the sides of the prepared pan. Place in the freezer until ready to use.

3) For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth, about 3-5 minutes. Add the flour, mixing until combined. Add eggs one at a time, beating well after each addition. On low speed, add in vanilla extract and melted white chocolate. Pour filling into prepared crust and bake in preheated oven for 10 minutes. Reduce heat to 250ºF and continue to bake 45 minutes more. The cheesecake is ready when the edges begin to brown slightly and the center is slightly wiggly. It will firm as it cools. Remove from the oven and run a sharp knife around the edge to loosen it from the pan. Cool cheesecake completely then refrigerate for 4-6 hours.

4) Before serving, spoon cherry filling over cheesecake and drizzle with white chocolate.

Serves 10-12

Cherry Pie Milkshake

4 cups vanilla ice cream
2 cups cherry pie filling
1 cup graham cracker crumbs

Whipped cream, for garnish
Graham cracker crumbs, for garnish

In a blender, combine ice cream, cherry pie filling and graham cracker crumbs. Blend until smooth. Pour into a tall milkshake glass and garnish with whipped cream and graham cracker crumbs.

Serves 2

Cherry Vodka Martini

1½ oz cherry vodka
2 oz cranberry juice
1 oz pineapple juice
Dash grenadine syrup

Maraschino cherry, to garnish

In a cocktail shaker, combine cherry vodka, cranberry juice, pineapple juice, a dash of grenadine syrup and ice cubes. Shake and strain into a martini glass. Garnish with maraschino cherry and serve.

Serves 1

Strawberry White Chocolate Martini

Strawberry Puree
10 strawberries, stems removed, halved
2 tbsp sugar
1 tbsp water

2 oz vanilla vodka
3 oz white crème de cacao
2 oz strawberry puree

1) In a small saucepan, mash strawberries, sugar and water together over medium heat. Bring to a boil, reduce heat to a simmer and cook for 2 minutes. Strain through a fine mesh sieve and discard solids. Cool completely.

2) For the martini, in a cocktail shaker filled half with ice combine vanilla vodka, crème de cacao and strawberry puree. Shake and strain into a martini glass.

Serves 1

Strawberry Coconut Cake

Vanilla Cake
2½ cups sifted cake flour
1 tbsp baking powder
¾ tsp kosher salt
1¾ cups sugar
¾ cups butter, room temperature
4 egg whites
2 tsp vanilla extract
1 tsp lemon zest
¾ cups buttermilk

Vanilla Icing
1 cup butter, room temperature
6 cups icing sugar
Pinch kosher salt
4 tbsp whole milk
1 tbsp vanilla extract

6 tbsp strawberry jam
2¼ cups fresh strawberries, hulled and sliced
1½ cups shredded coconut, to garnish cake

1) For the cake, preheat oven to 350ºF. Coat two 8-inch round cake pans with non-stick cooking spray.

2) In a small bowl, combine flour, baking powder and salt. Set aside. Using an electric mixer, cream sugar and butter on medium speed, until light and fluffy. Beat in egg whites a little at a time. Mix in vanilla extract and lemon zest. Alternate adding flour mixture and buttermilk to the mixer, beginning and ending with the flour. Mix just until combined. Divide batter evenly between prepared pans and bake 25-28 minutes until a toothpick inserted in the middle comes out clean. Cool cakes completely before frosting.

3) For the frosting, in an electric mixer, beat butter, icing sugar, salt, milk and vanilla extract on low speed to combine. Scrape down the sides of the bowl and continue to beat on medium speed, until it’s a smooth and creamy consistency.

4) To assemble the cake, slice each cake layer in half to make 4 layers. Place 1 layer on a serving plate and spread with 2 tablespoons of strawberry jam. Spread ½ cup frosting over the jam and arrange ¾ cup sliced strawberries in a single layer over frosting. Top with the second layer and repeat with the 2 tablespoons of jam, ½ cup of frosting and ¾ cup sliced strawberries. Top with the third cake layer and again repeat with the jam, frosting and sliced strawberries. Top with final cake layer and spread remaining frosting over the top and sides of the cake. Coat the top and sides with the shredded coconut to garnish the cake. Refrigerate until ready to serve.

Serves 10-12

Strawberry Pudding Milkshake

2 cups strawberry ice cream
2 tbsp instant vanilla pudding powder
½ cup fresh strawberries, hulled and sliced
¼ cup whole milk

Whipped cream, for garnish
Fresh strawberry, for garnish

Using a blender, combine ice cream, vanilla pudding powder, strawberries and milk. Blend until smooth. Pour into a tall milkshake glass and garnish with whipped cream and a fresh strawberry.

Serves 1

Raspberry Meringue Nests

Meringue Nests
4 egg whites
Pinch of kosher salt
1 cup sugar, divided
1 tsp cornstarch
1 tsp white vinegar

Raspberry Filling
3 cups frozen raspberries
1/2 cup sugar
1/4 cup water
2 egg yolks
1/2 cup sugar
1/2 cup water
1/4 cup cornstarch
Pinch kosher salt
2 tbsp butter

Cool Whip Dessert Topping, for garnish
Seedless raspberry jam, for garnish

1) Preheat oven to 250ºF. Line 2 baking sheets with parchment paper. Trace six 3-inch circles on the parchment sheets. Flip the parchment over so your meringue won’t touch the ink.

2) For the meringues, place the egg whites and salt in a clean, dry bowl of an electric mixer. Using the whisk attachment, whip on medium speed until soft peaks form. Increase speed to high and gradually add 3/4 cup sugar, mixing until stiff peaks form. In a small bowl, combine 1/4-cup sugar with cornstarch. Lightly fold cornstarch mixture and vinegar into egg whites. Using a piping bag fitted with a small round nozzle, pipe and fill in over pre-drawn circles, continuing to pipe 3-4 rings on top of each other around the rim to form a nest. Bake for 30 minutes, turn off oven and let cool for 2 hours in closed oven.

3) For the raspberry filling, in a medium saucepan, combine raspberries, 1/2 cup sugar and 1/4 cup water. Heat on medium-high, stirring frequently for 5 minutes until mixture is lightly boiling and berries are breaking down. In a separate bowl, whisk eggs yolks, 1/2 cup sugar, 1/2 cup water, cornstarch and salt. Temper the egg yolk mixture by quickly whisking in a few tablespoons of the hot raspberry mixture. While continually whisking, transfer warmed egg mixture to saucepan. Stir constantly over medium heat until mixture begins to thicken, about 2 minutes. Press raspberry mixture through a fine mesh strainer and discard any solids. Return raspberry filling back to saucepan over low heat. Add butter, whisking 1-2 minutes. Remove from heat and refrigerate until ready to use, cooling completely.

4) When ready to serve, fill meringue nests with raspberry filling, top with a heaping spoon of Cool Whip Dessert Topping and drizzle raspberry jam to finish.

Serves 6