For the cookies:

• 2⅔ cups (298 g) cake flour
• ½ tsp (3 g) salt
• 1 cup + 2 tbsp (255 g) butter
• ½ cup + 2 tbsp (136 g) Redpath® Golden Yellow Sugar, packed
• 1 egg yolk
• 1½ tsp (7 ml) pure vanilla extract
• 1¼ tsp (6 ml) pure peppermint extract

For the peppermint filling:

• 1⅓ cup (227 g) white chocolate, finely chopped
• ⅓ cup (83 ml) heavy cream
• ¼ tsp (2 g) salt
• 1¼ tsp (6 ml) pure peppermint extract
• ¼ tsp (2 ml) pure vanilla extract
• 2 tbsp (28 g) butter, pieces

Topping (optional):

• Candy canes or peppermint candies, finely crushed

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Stand mixer with paddle attachment
• Ice cream scoop
• Wooden spoon
• Wire cooling rack
• Saucepan
• Rubber spatula
• Piping bag

• 1 cup (227 g) butter
• ½ cup (60 g) Redpath® Icing Sugar
• 1 tbsp (15 ml) orange blossom water
• 1 tsp (5 ml) pure vanilla extract
• ½ tsp (2 ml) pure almond extract
• ½ tsp (3 g) salt
• 2 cups (224 g) cake flour
• ¾ cup (75 g) almond flour or finely ground almonds
• ¼ cup (36 g) whole almonds, toasted and finely chopped

Coating:

• 1 to 1½ cup (120 g to 180 g) Redpath® Icing Sugar

Equipment

• Stand mixer with paddle attachment
• Baking sheet
• Parchment paper
• Ice cream scoop

For the dough:

• 1 cup (227 g) brick-style cream cheese, room temperature, and cubed
• 1 cup (227 g) butter, cubed
• 3 tbsp (38 g) Redpath® Granulated Sugar
• 1½ tsp (7 ml) pure vanilla extract
• 2½ cups (313 g) all-purpose flour
• ¼ tsp (2 g) salt

For the filling:

• ⅓ cup (83 ml) tahini
• 3 tbsp (45 ml) honey
• 1 tbsp (6 g) orange zest, finely grated
• ½ tsp (3 g) salt
• ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
• ¼ cup (37 g) sesame seeds, lightly toasted
• 1½ tsp (4 g) ground cinnamon
• ½ cup (85 g) dark chocolate, finely chopped

For the topping:

• 1 egg
• 1 tbsp (15 ml) water
• Sesame seeds (optional), white and/or black

Equipment

• Stand mixer with paddle attachment
• Whisk
• 2 baking sheets
• Parchment paper
• Rolling pin
• Chef's knife or pizza cutter

• 2¼ cups (315 g) cashews, raw
• 2 tsp (5 g) cornstarch
• 6 cardamom pods (green husks removed) or ¾ tsp (2 g) ground cardamom
• 1 cup (200 g) Redpath® Granulated Sugar
• ½ cup (125 ml) water
• ¼ tsp (2 g) salt
• 2 tsp (9 g) coconut oil
• 2 tsp (10 ml) rose water
• Coconut oil for kneading

Garnish (optional):

• Edible silver leaf or vark
• Rose petals

Equipment

• Parchment paper
• Spice grinder or small food processor
• Medium nonstick pan
• Chef's knife or pizza cutter

• ¾ cup (120 g) hazelnuts
• ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
• 2 cups (250 g) all-purpose flour
• ½ tsp (3 g) baking powder
• ½ tsp (3 g) salt
• ½ tsp (2 g) cinnamon
• ¼ tsp (1 g) ground nutmeg
• ¼ tsp (1 g) ground cloves
• ¾ cup (170 g) unsalted butter, softened
• 1 large egg, room temperature
• 1 tsp (5 ml) vanilla extract
• ¾ cup (233 g) strawberry jam
• ¼ cup (30 g) Redpath® Icing Sugar

• 2 cups (450 g) Redpath® Golden Yellow Sugar
• 1 cup (225 g) Redpath® Granulated Sugar
• 1 cup (250 mL) milk
• 1 tbsp (14 g) butter
• 1 tsp (4 mL) vanilla
• 3/4 cup (170 g) peanuts, salted or unsalted (optional)

For the dark chocolate cookie:

• 1/2 tsp (3 g) salt
• 2 1/4 cup (281 g) all-purpose flour
• 1/3 cup (43 g) cornstarch
• 1/4 cup (25 g) cocoa powder (preferably dark)
• 1/2 tsp (2 g) ground cinnamon
• 1 cup (227 g) butter
• 2/3 cup (145 g) Redpath® Demerara Style Sugar, firmly packed
• 3/4 cup (128 g) dark chocolate, finely chopped
• 2 tsp (10 ml) pure vanilla extract
• 1/4 cup (50 g) Redpath® Granulated Sugar

For the pomegranate glaze:

• 1 cup (120 g) Redpath® Icing Sugar
• 5 tsp (25 ml) pomegranate juice

• 1 cup (200 g) Redpath ® Granulated Sugar
• 1 cup packed (220 g) Redpath® Golden Yellow Sugar
• 1 cup (250 mL) heavy cream (35%)
• 1 teaspoon (5 mL) vanilla extract
• 1 tablespoon (14 g) unsalted butter

• 1 cup (227 g) butter
• ¾ cup (163 g) Redpath® Dark Brown Sugar, packed
• 1 egg
• 1 tbsp (15 ml) pure vanilla extract
• 3 cups (375 g) all-purpose flour
• 4 tsp (6 g) ground ginger
• 1 tbsp (6 g) ground cinnamon
• 1 tsp (2 g) ground allspice
• 1 tsp (2 g) ground cloves
• ½ tsp (3 g) salt
• ½ tsp (1 g) ground nutmeg
• ¼ tsp (1 g) baking powder

• ¾ cup (170 g) unsalted butter, room temperature
• ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
• 2 tbsp (25 g) Redpath® Granulated Sugar
• 1 large egg
• 2 tsp (10 ml) vanilla extract
• 2½ cups (312 g) all-purpose flour
• ¼ tsp (1 g) baking powder
• ¼ tsp (2 g) salt

• 2 ½ cups (313 g) all purpose flour
• 1 tsp (4 g) ground ginger
• ½ tsp (3 g) fine sea salt
• ½ tsp (2.5 g) baking powder
• ¾ cup (180 g) unsalted butter, softened
• ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
• 1 large egg
• 1 tbsp (5 g) lemon zest (about 1 medium lemon)
• 50 pieces (200 g) hard, clear candies in various colours
• silver metallic dragées (optional)

• 1 pkg (8oz/250 g) brick-style cream cheese, at room temperature
• ¾ cup (90 g) Redpath® Icing Sugar, sifted
• 1 tsp (5 ml) lemon juice, freshly squeezed
• 1 tsp (5 ml) pure vanilla extract
• ¼ tsp (1 g) ground cinnamon
• ⅛ tsp (1 g) salt
• 4 thick (1½-inch) slices cut from a large loaf of white bread
• ¼ cup (30 g) chopped pecans
• 2 large fresh peaches, pitted and cut into ½-inch slices
• 4 large eggs
• ½ cup (125 ml) whole milk
• 2 tbsp (28 g) unsalted butter, softened, for frying
• Redpath® Icing Sugar for dusting

For the crêpes:

• 5 large eggs
• 3 tbsp (36 g) Redpath® Granulated Sugar
• 3 tbsp (42 g) unsalted butter, melted and cooled
• ¾ tsp (5 g) salt
• 2 cups (250 g) all-purpose flour, sifted
• 2 ¼ cups (540 ml) milk
• extra butter, for frying the crêpes

For the glaze:

• 2 ½ cups (600 ml) apple juice
• ½ cup (100 g) Redpath® Granulated Sugar
• 2 tbsp (30 ml) apple cider vinegar
• 1 tbsp (15 ml) dijon mustard
• 1 sprig fresh thyme

For the cheese sauce:

• ¼ cup (57 g) unsalted butter
• ¼ cup (31 g) all-purpose flour
• 2 ¼ cups (540 ml) milk, warmed
• ½ tsp (3 g) salt
• ¼ tsp (1 g) pepper
• ⅛ tsp (1 g) cayenne pepper
• 2 ¼ cup (205 g) Emmental cheese, grated

For the assembly:

• 24 thin slices black forest ham
• 2 tsp (1 g) fresh thyme leaves

• 1½ cup (375 ml) milk
• ⅓ cup (76 g) butter, melted and cooled slightly
• 2 eggs, lightly beaten
• 2 tsp (10 ml) pure vanilla extract
• 2 cups (250 g) all-purpose flour
• ¼ cup (50 g) Redpath® Granulated Sugar
• 1 tbsp (15 g) baking powder
• ½ tsp (3 g) salt
• ¼ tsp (2 g) baking soda

For the dough:

• 3 cups (375 g) all purpose flour
• 3 cups (360 g) bread flour
• 2 ½ tsp (15 g) salt
• 1 ⅔ cups (400 ml) lukewarm water, about 90°F (32°C)
• ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
• 1 large egg, lightly beaten
• ¼ cup (60 ml) vegetable oil
• 2 tsp (6 g) instant yeast
• 1 tsp (4 g) large flaked sea salt

For the water bath:

• 12 cups (3 L) water
• ½ cup (113 g) Redpath® Dark Brown Sugar, packed

For sesame bagel garnish:

• ¾ cup (120 g) sesame seeds

For sweet cinnamon oat bagel garnish:

• ½ cup (50 g) rolled oats
• ¼ cup (35 g) poppy seeds
• 3 tbsp (36 g) Simply Raw™ Turbinado Sugar
• 1 tbsp (9 g) cinnamon

For the dough:

• 4 cups (500 g) all-purpose flour
• 2 tsp (7 g) instant yeast
• 3 large eggs, room temperature
• ⅓ cup (66 g) Redpath® Granulated Sugar
• ½ cup (120 ml) milk
• 1 ½ tsp (9 g) salt
• ¾ cup (170 g) unsalted butter, cut into 1 cm cubes

For the caramel:

• 1 cup (217 g) Redpath® Dark Brown Sugar, packed
• ⅓ cup (76 g) unsalted butter
• ¼ cup (60 ml) corn syrup
• ½ tsp (3 g) salt
• 1 ½ cups (510g) walnuts, chopped

For the assembly:

• ¾ cup (163 g) Redpath® Dark Brown Sugar, packed
• 1 tbsp (14 g) cinnamon
• 1 tsp (6 g) nutmeg
• ¼ cup (56 g) unsalted butter, melted
• 2 cups (680g) diced Granny Smith apple, about 2 large Apples

• ¼ cup (60 ml) boiling water
• 3 tea bags (9 g) Earl Grey, divided
• 2½ cups (312 g) all-purpose flour
• ⅓ cup (40 g) cake or pastry flour
• ¼ cup + 1 tbsp (68 g) Redpath® Golden Yellow Sugar
• 1 tbsp (15 g) baking powder
• ½ tsp (2 g) baking soda
• ½ tsp (3 g) salt
• ½ cup (113 g) butter, room temperature
• ⅔ cup (167 ml) buttermilk
• 1 egg
• 1 tbsp (15 ml) pure vanilla extract

For the egg wash:

• 1 egg
• 1 tbsp (15 ml) heavy cream

For the carrot cake waffles:

• 1 ½ cups (188 g) all-purpose flour
• 1 ¼ cups (156 g) whole wheat flour
• 2 tsp (10 g) baking powder
• ½ tsp (3 g) baking soda
• 1 ½ tsp (6 g) cinnamon
• ½ tsp (2 g) ground nutmeg
• ½ tsp (2 g) ground cloves
• 1 tsp (6 g) salt
• 3 large eggs, separated
• 1 ½ cup (360 ml) milk
• ⅔ cup (120 ml) cup plain yogurt
• ½ cup (114 g) unsalted butter, melted and cooled
• ½ cup (145 g) Redpath® Golden Yellow Sugar, packed
• 1 cup (120 g) grated carrot
• ¾ cup (105 g) raisins
• ¾ cup (78 g) chopped pecans

For the cream cheese topping:

• ¾ cup (170 g) cream cheese, softened
• ⅓ cup (40 g) Redpath® Icing Sugar
• 2 tsp (10 ml) lemon juice
• 1 tsp (5 ml) vanilla extract
• 1 tsp (4 g) lemon zest

For the pancakes:

• ¾ cup (95 g) all-purpose flour
• ¼ cup (50 g) Redpath® Granulated Sugar
• pinch salt
• ¾ cup (180 ml) milk
• 3 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 1 tablespoon (14 g) butter
• ¼ cup (50 g) Redpath® Icing Sugar
• Optional for topping: fresh berries

For the spiced apples:

• pinch of nutmeg
• 4 Golden Delicious apples
• ¼ cup (115 g) butter
• ¼ cup (50 g) Redpath® Granulated Sugar
• 1 tsp (2 g) cinnamon

For the crumble topping:

• ½ cup (63 g) all-purpose flour
• ¼ tsp (1 g) ground cinnamon
• ¼ tsp (1 g) ground nutmeg
• ¼ tsp (2 g) salt
• ¼ cup (57 g) butter, melted
• 3 tbsp (42 g) Redpath® Golden Yellow Sugar
• ½ tsp (2 ml) pure vanilla extract

For the muffins:

• 2 ¼ cups (281 g) all-purpose flour
• ½ cup (109 g) Redpath® Golden Yellow Sugar
• ½ cup (100 g) Redpath® Granulated Sugar
• 2 tsp (10 g) baking powder
• ½ tsp (3 g) baking soda
• ½ tsp (3 g) salt
• ½ tsp (1 g) ground nutmeg
• ½ cup (125 ml) buttermilk
• ¼ cup + 2 tbsp (85 g) butter, melted
• 1 egg, lightly whisked
• 2 tsp (4 g) finely grated orange zest
• 1 ½ tsp (7 ml) pure vanilla extract
• ½ tsp (2ml) pure almond extract
• 1 ½ cups (222 g) blueberries

• 1 baguette loaf
• 7 eggs
• 2 ½ cups (590 ml) whole milk
• 1 ½ tsp (12 ml) vanilla extract
• ½ cup (118 ml) melted butter
• 2 tbsp (30 ml) maple syrup
• ¼ cup (50 g) Redpath® Granulated Sugar
• ½ cup (100 g) Redpath® Dark Brown Sugar

• 6 strips (5 g) orange zest
• 3 in (7.6 cm) cinnamon stick
• 6 pcs (1 g) whole cloves
• ¼ tsp (1 g) juniper berries
• ¼ tsp (1 g) black peppercorns
• ½ cup (120 ml) Marsala wine
• ¼ cup (60 ml) orange juice, freshly squeezed
• 1 tbsp (16 g) finely grated fresh ginger
• half vanilla bean
• ⅔ cup (145 g) Redpath® Demerara Style Sugar, firmly packed
• 4 cups (442 g) fresh cranberries
• ¼ tsp (1 g) salt

• 2 lbs (900 g) Brussels sprouts
• 3 tbsp (45 ml) olive oil
• ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
• ¼ cup (60 ml) water
• 2 tbsp (30 ml) apple cider vinegar
• 1 tbsp (15 g) dijon mustard
• ½ tsp (2 g) ground nutmeg
• ½ tsp (2 g) ground cumin
• ½ tsp (1 g) ground black pepper
• ½ tsp (1 g) ground black pepper
• ½ tsp (3 g) salt

For the beets:

• 2 lbs (908 g) red beets
• 1 tbsp (15 ml) vegetable oil

For the sauce:

• 2 tbsp (28 g) butter
• 2 pcs shallots, peeled and diced
• 1 tbsp (8 g) all-purpose flour
• ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
• ½ to ¾ cup (125 ml to 188 ml) orange juice, freshly squeezed
• Kosher salt and black pepper to taste

For the garnish:

• 1 medium navel orange, skin removed, sliced into ¼-inch pieces
• 2 tbsp (8 g) flat-leaf parsley, roughly chopped

For the rolls:

• 3 cups (375 g) all-purpose flour
• 2 1/4 tsp (8 g) quick rise or instant yeast
• 1 tsp (6 g) salt
• 2 tsp (10 ml) pure vanilla extract
• 3/4 cup (180 ml) buttermilk
• 1/4 cup (57 g) butter
• 3 tbsp (42 g) Redpath® Golden Yellow Sugar

For the topping:

• 1 egg
• 1 tbsp (15 ml) water
• 2 tbsp (28 g) Redpath® Golden Yellow Sugar
• 1/2 tsp (2 g) ground cinnamon

• 1 head of cauliflower
• 1 tbsp (15 g) Redpath® Dark Brown Sugar
• 1 tsp (2 g) salt
• 1 tsp (2 g) ground black pepper
• ½ tsp (1 g) chopped thyme
• 2 tbsp (30 ml) lemon juice
• 2 tsp (8 g) prepared dijon mustard
• ¼ cup (60 g) ranch dressing
• ¼ cup (60 ml) vegetable oil
• 1 chive, minced

For the salad:

• 1 bunch lacinato kale (also called dinosaur kale)
• 1 green apple, cored & chopped
• 1/3 cup (36 g) raisins
• 1/4 cup (35 g) toasted sunflower seeds

For the lemon poppy seed vinaigrette:

• 1 clove garlic, minced
• 3 tbsp chopped shallots
• Juice of 3 lemons
• 1/4 cup (50 g) Redpath® Granulated Sugar
• 1/2 tsp (2 g) mustard
• 3/4 cup (175 ml) olive oil
• 1 tbsp (9 g) poppy seeds
• salt & pepper to taste

• 2 medium sized butternut squash (about 6 cups sliced squash)
• 1/2 cup (100 g) Redpath® Golden Yellow Sugar
• 2 tsp (10 g) cinnamon
• 1/4 tsp (1 g) nutmeg
• 1/4 tsp (1 g) salt
• 3 tbsp (43 g) unsalted butter, melted

• 1 small head green cabbage, finely shredded
• ½ head red cabbage, finely shredded
• 4 medium sized carrots, shredded
• 1 cucumber, grated
• ½ medium white onion, thinly sliced
• ½ cup (120 ml) white vinegar
• ⅓ cup (70 g) Redpath® Dark Brown Sugar
• ¼ cup (60 ml) olive oil
• ½ tsp (3 g) salt
• 1 tbsp (15 ml) dijon mustard
• ½ tsp (2 g) dried dill

For the asparagus fries:

• 3 lbs (1,362 g) asparagus, cleaned and bottom ends trimmed
• 3 egg whites
• 1 ½ tbsp (22 ml) mayonnaise
• 2 cups (120 g) panko breadcrumbs, lightly crushed
• 2 tbsp (1 g) thyme, chopped
• ½ cup (62 g) Parmesan, shredded
• cooking spray

For the chipotle dip:

• 1 cup (250 ml) sour cream
• ½ cup (125 ml) mayonnaise
• half a lemon, juiced
• 2 tbsp (30 ml) chipotle in adobo, liquid
• 1½ tbsp (20 g) Redpath® Dark Brown Sugar
• ¼ tsp (5 g) salt

For the brown sugar glaze:

• ⅔ cup (145 g) Redpath® Dark Brown Sugar, packed
• ¼ cup (63 ml) Dijon mustard, smooth
• ¼ cup (63 ml) clementine or orange juice, freshly squeezed
• 3 tbsp (45 ml) honey
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (14 g) fresh rosemary leaves, roughly chopped
• 1 tbsp (6 g) clementine (or orange) zest, finely grated
• 2 pcs medium garlic cloves, minced
• ½ tsp (1 g) black pepper, preferably freshly ground

For the ham:

• 7 to 8 lb (3178 g to 3632 g) smoked ham, bone-in

Equipment:

• Small saucepan or pot
• Cutting board
• Chef’s knife or sharp paring knife
• Roasting pan
• Pastry brush
• Cooking thermometer
• Foil

• 1 8-12 lb (3632 g to 5448 g) turkey (fresh or thawed from frozen), giblets and neck removed from the cavity

For the dry-brine:

• 2 tbsp (17 g) kosher salt
• 1 tbsp (14 g) Redpath® Dark Brown Sugar
• 1 tbsp (2 g) fresh sage, finely chopped
• 2 tsp (2 g) fresh thyme, finely chopped
• 2 tsp (2 g) fresh rosemary, finely chopped
• ½ tsp (1 g) black pepper, preferably freshly ground

For the glaze:

• ¾ cup (188 ml) chicken stock
• ½ cup (113 g) butter, unsalted
• ¼ cup (54 g) Redpath® Dark Brown Sugar
• 1 tbsp (15 ml) honey
• 8 pcs (9 g) lemon or orange zest, wide strips
• 2 tsp (4 g) smoked paprika
• 1 tsp (6 g) garlic powder
• 1 tsp (3 g) onion powder

For the lamb:

• 3 to 3 ½ lb (about 1 ½ kg) boneless leg of lamb
• 1 large garlic clove, sliced into slivers
• 2 tbsp (30 ml) olive oil
• 1 tbsp (6 g) finely chopped fresh rosemary
• ½ tsp (3 g) salt
• ½ tsp (1 g) ground pepper

For the mint glaze:

• ½ cup (100 g) Redpath® Granulated Sugar
• ⅓ cup (27 g) finely chopped fresh mint leaves
• 3 tbsp (45 ml) red wine
• 1 tbsp (15 ml) white wine vinegar
• 1 tbsp (15 ml) lemon juice
• 1 tsp (2 g) finely grated lemon zest
• 1 tsp (5 ml) olive oil

For the glazed carrots and radishes:

• 1 ½ lbs (680 g) radishes with green tops attached (about 25 radishes), washed
• 3 tbsp (43 g) unsalted butter
• 5 large carrots, peeled and sliced into ¼ inch (0.5 cm) coins
• 1 large garlic clove, minced
• 1 ½ tsp (5 g) cumin
• ⅓ cup (80 ml) chicken or vegetable stock
• 6 tbsp (81 g) packed Redpath ® Dark Brown Sugar
• 2 tbsp (30 ml) white wine vinegar
• ½ tsp (3 g) salt
• ½ tsp (1 g) ground pepper

For the glaze:

• 2 tbsp + 2 tbsp (30 ml + 30 ml) water
• 2 tsp (8 g) cornstarch
• ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
• 2 cloves garlic, minced
• 1″ (2.5 cm) square knob of fresh ginger, peeled and minced
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) rice wine vinegar
• 1 tsp (5 ml) sesame oil
• 1 tsp (5 ml) sriracha hot sauce
• 1 whole star anise

For the crispy skin salmon:

• 1 ½ lb (680 g) salmon fillet, skin on and pin bones removed
• 1 tbsp (15 ml) vegetable oil
• salt for sprinkling

For the garnish:

• 1 tbsp (8 g) sesame seeds, toasted
• 1 green onion, sliced

For the salmon:

• 2 tbsp (25 g) Redpath® Golden Yellow Sugar
• 2 tbsp (28 g) softened butter
• ¼ cup (30 g) finely chopped pecans
• 1 tsp (4 g) ground cumin
• ½ tsp (3 g) salt
• ½ tsp (3 g) freshly ground pepper
• 1 tbsp (15 ml) dijon mustard
• 4 6 oz (170 g) salmon fillets

For the salad:

• 1 lb (454 g) asparagus, bottoms trimmed and thinly shaved
• 4 cups (80 g) arugula
• ¼ cup (30 g) shaved parmesan cheese

For the dressing:

• 3 tbsp (39 g) Redpath® Organic Granulated Sugar
• 3 tbsp (45 ml) freshly squeezed lemon juice
• 2 tbsp (30 ml) dijon mustard
• 1 clove garlic, minced
• ½ tsp (2 g) freshly ground pepper
• ½ tsp (3 g) salt
• ¼ cup (60 ml) olive oil

For the golden simple syrup:

• ⅛ tsp (12 to 14 pcs) black peppercorns, whole
• 6 pcs cardamom pods
• ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
• ½ cup (125 ml) water
• ¼ cup (36 g) fresh ginger, sliced
• 2 tbsp (12 g) fresh turmeric, minced
• 4 pcs (9 g) orange zest, wide strips
• 1 3-inch cinnamon stick, broken in half

For the drink:

• ½ cup (125 ml) orange juice, chilled (preferably freshly squeezed)
• 1 bottle Champagne, chilled

Garnish (optional):

• Orange slices
• Cinnamon sticks
• Edible “glitter” (decorative sugar)

Equipment:

• Mortar and pestle
• Small pot
• Fine mesh sieve
• Cheesecloth or coffee filters
• Measuring cup or medium-size bowl
• Stemmed glassware (eg. champagne glasses)

• 1 cup (217 g) Redpath® Dark Brown Sugar, packed
• 1 cup (240 ml) water
• 1 cup (40 g) fresh mint leaves
• 2 tbsp (4 g) dried mint
• 2 tsp (2 g) whole cloves
• 6 cups (1440 ml) cranberry juice
• 2 cups (480 ml) white rum
• 1 cup (240 ml) Aperol
• ½ cup (120 ml) lime juice
• 4 cups (960 ml) soda water
• Ice

Garnish (optional)

• Fresh cranberries
• Lime slices
• Fresh mint

For the vanilla whipped cream:

• 1 cup (250 ml) 35% whipping cream
• 2 tbsp (28 g) Redpath® Dark Brown Sugar, packed
• 1-2 tbsp (15-30 ml) pure vanilla extract (to taste)

For the dark hot chocolate:

• 5 cups (1250 ml) 3.25% milk
• ⅔ cup (70 g) dark cocoa powder
• ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
• 2 tbsp (20 g) cornstarch
• ½ tsp (2 g) salt

Garnish (optional):

• Redpath Simply Raw™ Turbinado Sugar

For the pomegranate rosemary syrup:

• ⅓ cup (80 ml) unsweetened pomegranate juice
• ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
• 1 sprig fresh rosemary

For the cocktail:

• 1 cup (250 ml) unsweetened pomegranate juice
• 1 batch pomegranate rosemary syrup (recipe above)
• ½ cup (125 ml) grapefruit juice, preferably freshly squeezed
• ½ cup (125 ml) light rum
• ½ cup (125 ml) club soda

Garnish (optional)

• pomegranate arils
• 4 sprigs fresh rosemary

For the lemon-lavender-ade:

• 2 cups (500 ml) water, divided
• 1 cup (217 g) Redpath® Golden Yellow Sugar, packed
• 2 tbsp (4 g) dried lavender (culinary grade)
• 2 cups (500 ml) lemon juice, preferably freshly squeezed
• 1 bottle (750 ml) sparkling wine (such as champagne, prosecco, or cava), dry or medium

Garnishes (optional):

• Fresh lavender sprigs
• Lemon slices

For the cocktail:

• ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
• ¼ cup (60 ml) water
• 2 inches (26 g) fresh ginger, sliced
• 1 tsp (2 g) black peppercorns
• 8 strips of orange zest
• ¼ cup + 2 tbsp (90 ml) orange juice
• 1 cup (250 ml) Canadian whisky
• ½ cup (125 ml) ginger beer

For the garnish (optional):

• Orange zest
• Orange slices
• Fresh ginger slices
• Candied ginger

For the rosemary-cinnamon simple syrup:

• ½ cup (125 ml) water
• ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
• 2 inches (16 g) fresh ginger, peeled and sliced into rounds
• 2 sprigs (4 g) fresh rosemary
• 1 pc 6" cinnamon stick

For the sangria:

• 1½ cups (211 g) black and/or red plums, sliced
• ½ cup (76 g) pomegranate arils
• 2 clementines, washed and sliced into ⅛- to ¼-inch thick rounds
• 1 bottle (750 ml) dry white wine
• ⅓ cup (83 ml) rosemary-cinnamon simple syrup
• ¼ cup (60 ml) orange liqueur (Grand Marnier or Cointreau)
• ½ cup (125 ml) ginger beer

Garnishes (optional):

• Fresh rosemary sprigs
• Pomegranate arils
• Sliced clementines
• Cinnamon sticks

• 1 litre (4 cups) apple cider
• 3 cloves
• 2 star anise
• 1/4 tsp (1 mL) nutmeg
• 1 cinnamon stick
• Juice from one orange
• Juice of one clementine
• Seeds of one pomegranate
• 1/3 cup (75mL) Redpath® Granulated Sugar

For the cinnamon simple syrup:

• 1 cup (217 g) packed Redpath® Golden Yellow Sugar
• 1 cup (250 ml) water
• 2 pieces (17 g) cinnamon sticks

For the drink:

• 1 orange
• 5 cups (1.25 L) water
• 1 1/2 cups (50 g) dried sorrel buds
• 1 inch (2.5 cm) pc of ginger, peeled and thinly sliced into rounds
• 1 (10 g) cinnamon stick
• 1 lime, cut into wedges

• 1 ripe avocado
• 1 14oz (414 mL) can coconut milk
• 1/2 cup (125 mL) Redpath® Granulated Sugar
• 2 tbsp (30 mL) fresh lemon juice
• 1/2 tsp (2 mL) vanilla extract
• 1 tsp (5 mL) ground nutmeg (375 mL)
• 1/4 tsp (1 mL) ground cinnamon
• 1/8 tsp (0.5 mL) ground cloves
• 3 1/3 cup (825 mL) almond milk

For the quick puff pastry:

• 1 cup (240 ml) cold water
• 1¾ cup + 1 tbsp (411 g) unsalted butter, cold (freezer) and cubed
• 3 cups (375 g) all-purpose flour
• 1 tbsp (12 g) Redpath® Granulated Sugar
• 1 tsp (6 g) fine sea salt

For the egg wash:

• 1 large egg
• 1 tbsp (15 ml) cold water

For the pastry cream:

• 1⅔ cup 400 ml) milk
• ½ cup (120 ml) heavy cream
• ½ cup + 2 tbsp (125 g) Redpath® Granulated Sugar, divided
• ½ vanilla bean
• 6 large egg yolks
• 5 tbsp (45 g) cornstarch
• 2 tbsp (28 g) unsalted butter
• ½ cup (120 ml) heavy cream

For the fondant icing

• 1½ cup (180 g) Redpath® Icing Sugar
• ⅛ tsp (1 g) fine sea salt
• 1 tbsp (15 ml) light corn syrup
• 2 to 3 tbsp (30 to 45 ml) whole milk
• 1 tsp (3 g) cocoa powder

For the tart dough:

• 1 recipe “Toasted Coconut Tart Shells”

For the chestnut filling:

• 2¼ cups (350 g) peeled chestnuts, divided (300 g / 50 g)
• ½ cup (125 ml) water
• ¼ cup + 1 tbsp (68 g) Redpath® Dark Brown Sugar, packed
• ¼ tsp (2 g) salt
• ⅓ cup (83 ml) heavy cream
• 1 tbsp (15 ml) pure vanilla extract

For the ganache:

• 1¼ cups (213 g) semi-sweet chocolate (chips or chopped chocolate)
• ⅔ cup (167 ml) heavy cream
• 3 tbsp (43 g) butter
• ¼ tsp salt

For the crust:

• 2 cups (170 g) of ground graham crackers
• 1 cup (113 g) of almonds, ground
• 1/2 teaspoon (2 g) nutmeg
• 1/3 cup (67 g) of Redpath® Granulated Sugar
• 1/2 cup (113 g) of butter, melted

For the batter:

• 3 blocks (24 oz) full-fat cream cheese, softened
• 12 egg yolks
• 1 cup (200 g) of Redpath® Granulated Sugar
• 1 teaspoon (5 g) ground nutmeg
• 1/2 teaspoon (2 g) freshly grated ginger

• 1 cup (250 ml) buttermilk, divided
• 2 tsp (6 g) powdered gelatin
• 1 cup (188 ml) heavy cream
• ⅓ cup (72 g) Redpath® Golden Yellow, packed
• 12 whole cloves, lightly crushed
• 5 cardamon (green) pods
• 3 inch (24 g) fresh ginger, sliced into matchsticks
• 1 pc 6” cinnamon stick
• ½ tsp (1 g) ground nutmeg
• ¼ tsp (2 g) black peppercorns, lightly crushed
• ¼ tsp (2 g) salt
• ¼ tsp (1 g) ground ginger
• ¼ tsp (1 g) ground cinnamon
• 1½ tsp (7 ml) pure vanilla extract

Garnish (optional):

• “Spiced Marsala Wine Cranberry Sauce”
• Gingerbread or gingersnap crumbs
• Fresh berries

For the hazelnut sponge cake:

• 1 cup (135 g) whole hazelnuts
• 1 ¼ cups (250 g) Redpath® Granulated Sugar
• 1 ¾ cups (196 g) cake and pastry flour
• 6 large eggs
• 2 large egg yolks
• 2 tsp (10 ml) vanilla extract
• 1 ½ tsp (9 g) salt
• ¼ cup (56 g) unsalted butter, melted and cooled

For the vanilla syrup:

• ¾ cup (150 g) Redpath® Granulated Sugar
• ⅔ cup (160 ml) water
• 1 tbsp (15 ml) vanilla extract
• 1 tbsp (15 ml) dark rum (optional)

For the chocolate Swiss buttercream:

• 6 large egg whites
• 1 ¾ cup (350 g) Redpath® Granulated Sugar
• ½ tsp (3 g) salt
• 1 ½ cups (341 g) unsalted butter, softened
• 2 tsp (10 ml) vanilla extract
• 244 g / 10 oz bittersweet chocolate, melted and cooled

For the decoration:

• ¼ cup (30 g) crushed pepitas or pistachios
• ¼ cup (100 g) marzipan
• red and green gel food colouring
• small holly leaf-shaped cookie cutter