Category Archives: Desserts

Booze N’ Berry Pavlovas

Crisp on the outside, marshmallowy soft on the inside, piled high with whipped cream, berries, almonds, chocolate shavings, and of course our delicious Booze n’ Berry Sauce. These mini pavlovas make an easy yet impressive dessert.

Booze N' Berry Pavlovas

Booze N' Berry Pavlovas
Serves 8
Write a review
Print
Prep Time
20 min
Cook Time
1 hr 45 min
Prep Time
20 min
Cook Time
1 hr 45 min
For the Pavlovas
  1. 6 egg whites, room temperature
  2. 1.5 cups white sugar
  3. 2 tsp corn starch
  4. 2 Tbsp TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE
  5. 1/2 Tbsp vanilla extract
For the topping
  1. 2 Cups Whipped Cream
  2. 1/2 Cup TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE
  3. 3 Cups of Raspberries
  4. 1/4 Cup of Sliced Almonds
  5. 2 Tbsp Shaved Dark Chocolate
Instructions
  1. Preheat the Oven to 225 °F with the rack in the center of the oven. Line a large baking sheet with parchment paper.
  2. Using your stand mixer, beat 6 egg whites on high speed 1 minute until soft peaks form.
  3. With mixer on, gradually add 1 1/2 cups sugar and beat for 10 minutes on high speed, or until stiff peaks form. The mixture will be smooth and glossy.
  4. Use a spatula to quickly fold in TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE and vanilla extract, then fold in corn starch and mix until well blended.
  5. Spoon meringue onto the parchment paper and make a small indent the center with a spoon to allow room for cream.
  6. Bake at 225˚ for 1 hour and 15 minutes then turn oven off and without opening the door, let meringue in the hot oven another 30 minutes.
  7. Transfer the pavlovas with the parchment paper onto a rack and allow them to cool to room temp.
  8. Once cool, you can top them with whipped cream, TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE, fruit, almonds and chocolate.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Lemon Pudding Cakes with Booze n’ Berry Sauce

These cute individual desserts are sure to bring the sunshine to your Easter table or any spring celebration. They’re light and airy with a delightful pudding top, served with our delicious Booze n’ Berry Sauce, they’re sure to be the hit of your holiday.

Lemon Pudding Cakes

Lemon Pudding Cakes with Booze n' Berry Sauce
Write a review
Print
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 2 1/2 tablespoons lemon zest (zest from approximately 2 large lemons)
  2. 1 cup Fine Granulated Sugar
  3. 1/2 cup cake flour
  4. 1/4 teaspoon salt
  5. 2 egg yolks
  6. 2/3 cup buttermilk
  7. 1/3 cu lemon juice (juice from 1-2 large lemons)
  8. 3/4 teaspoon vanilla extract
  9. 3 egg whites
  10. TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly butter and sugar four 10 ounce ramekins or five 7 ounce ramekins and set aside.
  3. In a small bowl measure out sugar.
  4. Add lemon zest and with your fingers, rubbing firmly, rub zest into sugar. This will release oils from citrus zest and perfume the sugar with lemon flavour and scent.
  5. Sift flour and salt into bowl with zested sugar and set aside.
  6. In a mixing bowl, combine egg yolks, buttermilk, vanilla and lemon juice and mix until combined.
  7. Turn speed to low and slowly add sugar and flour and mix just until incorporated. (Batter will be runny.)
  8. In a separate bowl whip egg whites until stiff peaks form.
  9. Add batter to whipped egg whites and gently fold the two into one another until mixed.
  10. Place ramekins in a large roasting pan (or similar) and fill with hot water around ramekins so that it reaches half way up sides.
  11. Pour batter into buttered and sugared ramekins dividing evenly and bake 40 minutes until they're golden brown and spring back when gently pressed.
  12. Allow to cool slightly then invert gently onto a serving dish and serve with TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Poached Pears with Cranberry Cabernet Chocolate Sauce

I know February is Apple Month, but we think pears are pretty great too. Especially these ones. With Valentine’s day coming up, I wanted to share this recipe for poached in red wine and our Cranberry Cabernet Chocolate Sauce they make an elegant end to a romantic meal, and can be made in advance to save you some time. 

Poached Pears with Cranberry Cabernet Chocolate Sauce

Poached Pears with Cranberry Cabernet Chocolate Sauce
Serves 2
Write a review
Print
Prep Time
5 min
Cook Time
40 min
Prep Time
5 min
Cook Time
40 min
Ingredients
  1. 2 cups dry red wine, such as cabernet or merlot
  2. 1/4 cup sugar
  3. 1/4 cup TASTE OF THE OKANAGAN CRANBERRY CABERNET CHOCOLATE SAUCE
  4. 2 - 4 firm, ripe pears
Instructions
  1. In a 4-quart saucepan, combine wine, sugar, and TASTE OF THE OKANAGAN CRANBERRY CABERNET CHOCOLATE SAUCE. Bring to a boil, reduce heat and simmer for 5 minutes.
  2. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears.
  3. Slice 1/4-inch off the bottom of the pears to create a flat bottom.
  4. Gently place pears in poaching liquid, cover, and simmer for 20 to 25 minutes, turning every 5 minutes to ensure even colour, until pears are cooked but still firm.
  5. Cool pears in wine mixture to room temperature, again remembering to turn occasionally. You can refrigerate them in the poaching liquid until you're ready to use them.
  6. When ready to use, gently remove pears from liquid and allow to come to room temperature. Reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy.
  7. Remove from flame and let liquid cool slightly. Drizzle each pear with 2 tablespoons syrup and additional TASTE OF THE OKANAGAN CRANBERRY CABERNET CHOCOLATE SAUCE and serve.
Notes
  1. Extra poaching liquid can be saved and used to top ice cream.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Pepper Jelly Popsicles (aka Radler Jalapeño Pops)

Last Tuesday was Canada Day and we spent the afternoon tasting at Tree Brewing Company’s Open House. In addition to sampling the products we already make for Tree, we wanted to come up with a special treat just for the day. Something that was a combination of both Taste of the Okanagan and Tree Brewing Co. Something unique, with a little bit of a kick. So we came up with Radler Jalapeño Popsicles. A twist on your traditional popsicles, these adult treats are sweet and spicy… cool and fiery. Perfect for a hot summer day! 

Pepper Jelly Popsicles

Pepper Jelly Popsicles (aka Radler Jalapeño Pops)
Write a review
Print
Prep Time
10 min
Cook Time
5 min
Total Time
24 hr
Prep Time
10 min
Cook Time
5 min
Total Time
24 hr
Ingredients
  1. 2 Cans Tree Brewing Grapefruit Radler
  2. 4 tbsp Sugar
  3. 2 tbsp Lemon Juice
  4. 3 tbsp Hopped Pepper Jelly
Instructions
  1. In a medium pot add all ingredients and heat on low to melt the jelly.
  2. Wait for foam to subside then pour into popsicles molds and freeze overnight.
  3. Enjoy on a hot summer day!
Notes
  1. Both Grapefruit Radler and Hopped Pepper Jelly can be purchased at the Tree Brewing Tap Room (1083 Richter Street, Kelowna BC)
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Fruit Filled Crepes

These fruit filled crepes are a great ending to any meal, or even a special treat for brunch. Use fresh fruit of the season and top with either our Booze N Berry Sauce or our Cranberry Cabernet Chocolate Sauce.

Fruit Filled Crepes

Fruit Filled Crepes
Yields 12
Write a review
Print
Prep Time
40 min
Total Time
1 hr 25 min
Prep Time
40 min
Total Time
1 hr 25 min
Crepes
  1. 3 Large Eggs
  2. 1 Cup Milk
  3. 1/2 Cup Water
  4. 2 Tblsp. Melted Butter
  5. 1 Cup Flour
  6. 1 Tblsp. Sugar
  7. 1/4 Tsp. Salt
Filling
  1. Sliced strawberries, peaches, raspberries, blueberries or any combination of fresh fruit in season.
Topping
  1. Vanilla Ice Cream (optional)
  2. TASTE OF THE OKANAGAN BOOZE N BERRY SAUCE or CRANBERRY CABERNET CHOCOLATE SAUCE.
Instructions
  1. In a large bowl, food processor or blender, combine all the crepe ingredients and blend one minute until smooth.
  2. Cover and refrigerate at least 1 hour. (Stir before cooking.)
  3. Heat a 7"-8" skillet over medium-high heat.
  4. Brush pan with butter before cooking each crepe.
  5. Pour ¼ cup of the batter into the pan, tilting the pan so the batter completely covers the bottom of the pan.
  6. Cook about 1 minute or until lightly browned and turn to cook the other side.
  7. Stack crepes as they are cooked. Use immediately or place wax or parchment paper between crepes, wrap airtight and freeze for up to 2 months.
To Assemble
  1. Place one crepe on a plate.
  2. Spoon about 1/2 cup fruit in center of each crepe.
  3. Fold bottom edge of crepe (closest to you) over fruit; fold in both sides of crepe over fruit. Arrange, seam sides down, on plates, and top with your choice of either TASTE OF THE OKANAGAN BOOZE N BERRY SAUCE or CRANBERRY CABERNET CHOCOLATE SAUCE.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/