Heat olive oil in a large pan over medium heat. Stir in onions and cook for 10-15 minutes or until soft and golden, stirring occasionally.

Stir in garlic, thyme, oregano, salt, pepper, and chili flakes. Cook stirring for 1 minute.

Add tomatoes and cook, stirring occasionally, until tomatoes have broken down and released most of their moisture; about 20 minutes. Stir in vinegar and cook for 1 minute.

Add Redpath® Demerara Style Sugar to pan and cook over medium-low heat, stirring occasionally, until mixture has thickened; about 15-20 minutes. Remove from heat and let cool.

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Scatter bread slices in a single layer on prepared baking sheet. Brush each side of bread with olive oil.

Place in preheated oven and bake until golden; about 5 minutes per side.

Spread 1 tbsp (15 g) of tomato jam on each crostini, sprinkle with cheese, and serve.

Melt butter in a medium frying pan over medium heat. Add onion and cook until soft and golden; about 20 minutes.

Increase heat to medium-high and stir in pears, rosemary, and salt; cook for an additional 10 minutes. Stir in Redpath® Dark Brown Sugar and cook, stirring often, until sugar has melted and pears are golden; about 2-3 minutes. Remove from heat and let mixture cool. Once cooled stir in almonds.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Working with one sheet of phyllo pastry at a time, keeping the rest covered, brush with melted butter. Place another sheet directly on top, brush with butter and top with a third phyllo sheet.  Using a sharp knife slice layered pastry into 12 even squares.

Place 1 heaping tbsp (20 g) of pear filling in the center of each pastry square, and top with ½ tsp (4 g) of goat cheese. Lightly brush the edges of each cut square with butter, bring corners together and pinch in the center to seal and form a parcel. Place on prepared baking sheet.

Repeat with remaining phyllo sheets.

Place in preheated oven and bake until golden; about 10-12 minutes. Let cool slightly then place on a wire cooling rack; serve warm or at room temperature.

In a large pot, combine the crab apple pieces with water, lemon peels, cinnamon sticks, pink peppercorns and ginger. Bring mixture to a boil on medium-high heat, reduce heat and simmer; 20 minutes. Add in the tea bags and simmer for another 5 to 10 minutes, or until crab apples are soft.

Pour mixture into a strainer lined with cheesecloth, and set over another large pot. Allow apples to strain, pressing down to extract as much flavour as possible. If a clearer jelly is desired, allow the mixture to drip for several hours (or overnight).

Discard solids. Add sugar, lemon juice, and apple cider vinegar to the crab apple juice. Place pot on medium-high heat and bring to a rolling boil, stirring continuously. Place a thermometer into the jelly. Once it comes to a rolling boil, stir and boil until jelly comes to 430ºF (220ºC). Once temperature is reached, take off heat and skim any foam off with a slotted spoon.

Fill sterilized jars with hot crab apple jelly, leaving about ¼-inch of space from the rim. Wipe rims and seal with a lid; until tight. Allow jelly to stand, undisturbed, for 12 hours at room temperature. Once opened, make sure to jelly remains in the refrigerator.

In a large, non-reactive bowl (stainless steel, glass or ceramic), add grated beets and diced onions. Stir until beets and onions are evenly distributed throughout.

Add in the Redpath® Golden Yellow Sugar, strips of lemon zest, lemon juice, ginger, cinnamon stick, chilli flakes, and salt. Toss to ensure beets and onions are well coated and all sugar is moistened. Cover bowl with plastic wrap and allow to macerate for at least 30 minutes and up to overnight.

Transfer the mixture into a large heavy-bottomed pot and place over medium-high heat. Bring mixture to a boil, stirring to dissolve sugar and to prevent scorching. Boil for 20 minutes or until mixture begins to foam. Lower heat slightly and skim off any foam with a spoon.

Check to see if the jam is ready by doing the spoon test as described in the chef’s notes. Also, taste the jam to see if there is a balance of sweetness and tartness. If desired, add an additional tablespoon (15 ml) of lemon juice to the pot if the jam is too sweet. Keep boiling after adding any additional lemon juice until the jam passes the spoon test or jam reaches 220°F (104°C).

Remove from heat and carefully spoon into sterilized jars. Discard cinnamon stick and lemon peels. Sterilize your jars by following the steps in Jam Making 101.

Serve on charcuterie or cheese boards and/or spoon onto crostini.

Preheat oven to 400℉ (200℃).

Slice a thin portion off of the rounded sides of each pear so that pears can sit in baking dish without wobbling.

To prevent browning, toss halved, and cored pears with lemon juice.

In a small bowl gently toss blue cheese, walnuts, dried figs, thyme, and rosemary together. Set aside.

In a small bowl whisk together the apple cider vinegar, sugar, melted butter, salt, and pepper. Pour vinegar mixture over pears and toss to ensure fruit is evenly coated.

Fill each pear with the blue cheese mixture, and place into baking dish. Spoon the leftover vinegar mixture over pears.

Place baking dish into preheated oven and bake for 25 to 30 minutes. Halfway through the cooking period, baste the pears with a spoon, with the vinegar sauce.

In a medium sized bowl, beat the cream cheese until soft and smooth.

Mince the garlic very fine, then add to the cream cheese and stir in until well distributed.

Place the cream cheese mixture on a large sheet of plastic wrap, then carefully shape it into a log and roll it tight in the plastic wrap. Place in the fridge to let it set, at least 1 hour.

In a medium saucepan, stir together the butter, brown sugar, and dry mustard. Cook over medium heat until it starts to bubble, stirring constantly all the while.

Once the mixture starts bubbling, lower the heat and add in the chopped pecans. Continue cooking over low heat, stirring constantly, until the pecans are entirely coated and the moisture has been absorbed by them. Remove from heat and assemble the cheese log.

Take the cream cheese log out of the fridge and carefully unwrap the plastic, but leave the log on top of the plastic, as you will use it to help you coat the log.

Scoop out some of the pecan topping onto the log, carefully pressing it around the sides of the cream cheese. Once once side is covered, use the plastic wrap to carefully roll the log over so that you can coat the uncovered side.

Once you've covered the cream cheese entirely in the pecan coating, wrap it back up in the plastic and transfer to the fridge to chill until firm, at least 1 hour or until you're ready to serve. Serve with crackers and fresh vegetables. Store leftovers in the fridge, well wrapped, for up to five days.

In a large bowl, combine soy sauce, water, brown sugar, and oil.

Use a microplane to grate the garlic cloves and ginger, or mince them with a knife. Add to the sugar mixture.

Gently cut the steak into square pieces, then place them in the marinade. Cover with plastic and transfer to the fridge to let them marinate for at least 6 hours or overnight.

Before cooking the beef, soak the skewers in water for 30 minutes (this will prevent them from burning while in the oven).

Preheat oven to 350°F (177°C). Pierce the pieces of beef on the skewers, then place on a parchment-lined baking tray. Cook in the oven for a total of 30 minutes, rotating the skewers every 10 minutes. Let cool slightly before serving.

Preheat the oven to 375°F (190°C).

Place the apples and lemon juice together in a bowl and toss to coat.

Add Redpath® Granulated Sugar, followed by cornstarch, spices and salt, toss to coat.

Allow the mixture to sit for about 10 minutes. This gives the flavours time to combine and allows the cornstarch to hydrate.

Once the filling has been rested lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash.

Spread approximately 3 tablespoons of the filling across one side of the prepared egg roll wrapper.

Fold the sides over the filling. Carefully roll the filling tightly in the wrapper and press gently to seal the edge.

Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat with the remaining filling until all the filling has been used.

Bake egg rolls for 20 to 25 minutes or until they are golden brown and crisp.

Serve them while warm with a little caramel sauce or sweetened whipped cream. You could also allow them to cool and pack them as perfect portable treats for kids heading to school.

Heat the oil in a large pan with a lid. Add onion, garlic, ginger, and salt. Cook for three to five minutes until soft.

Stir in carrots, curry paste, and lemongrass. Cover and cook on low heat for five minutes, stirring occasionally.

Add Redpath® Dark Brown Sugar, coconut milk, and vegetable stock to the pot. Bring to a boil. Then reduce heat to simmer for 15 minutes, or until carrots are soft. Remove from heat.

Remove the lemongrass. Use a stick blender or food processor to puree until smooth.

Add lime juice and zest to soup, stir and enjoy.

In a small pot over medium heat, stir the pumpkin puree until most of the excess moisture is cooked out; 5 minutes. The pumpkin puree should be fragrant and almost paste-like in consistency. Remove from the heat and immediately add in the cinnamon, ginger, nutmeg, cayenne, cumin, allspice, cloves, and ¼ teaspoon (2 grams) of salt. Stir to combine.

In the bowl of a stand mixer, stir 1 teaspoon (4 grams) Redpath® Golden Yellow Sugar into the warm water. Sprinkle in the instant yeast and stir to dissolve. Let sit until mixture is foamy; 5 minutes.

Whisk together the yogurt and egg until well combined. Add mixture to the bowl of the stand mixer. Add in the remaining Redpath® Golden Yellow Sugar, canola oil, and the cooked pumpkin puree. Using the paddle attachment, stir to combine.

Add in 1 cup (120 grams) of the bread flour and the remaining salt, and mix on low speed until just combined.

Switch to the dough hook. Mix on low speed and gradually add the remaining flour into the bowl until it begins to form a soft, yet tacky dough. Continue to knead the dough until dough begins to come away from the sides of the bowl and forms a ball; 10 to 15 minutes.

Continue to knead dough until it forms a soft, smooth, supple ball of dough that holds its shape when held in the palm of your hand; 8 to 10 minutes. This can be done by hand on a lightly floured work-surface; 10 to 15 minutes.

Lightly grease a large bowl. Place the dough rounded side down first, and flip it over to ensure the dough is lightly greased. Cover with plastic wrap or a damp, lint-free kitchen towel placed over the bowl; the light greasing will prevent the dough from sticking. Place the covered bowl in a warm, draft-free location to rise until almost doubled in size; about 45 minutes.  

Grease a 9” x 13” baking pan. Set aside.

Turn the dough out onto a lightly floured work surface. Gently flatten the dough to redistribute the gasses in the dough. Using a sharp chef’s knife or bench scraper, divide the dough into 18 equal pieces.

Round and shape each piece of dough to form a smooth ball. Evenly arrange the rounded dough into the prepared baking pan into 3 rows of six.

Cover the pan loosely with plastic wrap or a damp kitchen towel and place in a warm, draft-free location until the balls of dough are puffy and touching one another; about 45 minutes to 1 hour.

Preheat oven to 375°F (191°C) about 30 minutes into the 2nd rise to ensure the oven is ready when the rolls have finished proofing.

Whisk together the egg and water. Lightly brush the tops of the rolls with the egg wash, and if desired, sprinkle raw pepitas over the rolls. Also, if using, lightly sprinkle the rolls with flaky sea salt.

Place pan into the preheated oven and bake for 18 to 20 minutes or until a thermometer inserted in the center of a center roll registers 190°F (88°C).

Remove from oven and allow to cool in the pan; 10 minutes. Turn the rolls out of the pan onto a wire cooling rack. Serve warm.

Completely cooled rolls can be placed into a resealable plastic bag or wrapped in plastic wrap for up to 4 days at room temperature, or can be wrapped in plastic wrap, placed into a freezer safe bag, and frozen for up to 6 months.

Preheat oven to 400°F (205°C). Grease a 13x9-inch pan or a 10” cast iron skillet.

In a large bowl, combine flour, cornmeal, baking powder, salt, and baking soda. Whisk together until well combined.

In a separate bowl, whisk the melted butter, canola oil, and Redpath® Golden Yellow Sugar together until combined.

Whisk eggs into the wet mixture.

Add milk and sour cream, whisk until fully blended.

Pour the wet ingredients into the dry ingredients, gently fold together until a few flour streaks remain.

Fold in the corn kernels, making sure they are evenly distributed.

Pour the batter and smooth into the prepared pan and bake for 20-25 minutes, or until a skewer inserted into the centre of the cornbread comes out clean and the top is golden brown in colour. Let cool before slicing.

Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper.

With a sharp chef’s knife, cut the washed and seeded pumpkin into ¾-inch to 1-inch slices.

In a large bowl, combine the melted coconut oil or olive oil, lemon juice, chopped fresh thyme leaves, and minced garlic. Add in the sliced sugar pumpkins. Toss to evenly coat.

In a medium bowl, whisk together the Redpath® Dark Brown Sugar, ground ginger, salt, smoked paprika, cayenne pepper, and ground cinnamon, until spices are evenly distributed throughout the brown sugar.

Sprinkle the brown sugar mixture over the pumpkin slices. Toss to evenly coat.

Transfer the pumpkin slices onto the prepared baking sheet. Spoon any leftover mixture in the bowl onto the slices.

Bake for 30 to 40 minutes until pumpkin is fork tender and caramelized. Sprinkle with fresh thyme (optional) before serving.

Heat oven to 400°F (204°C). Line a large baking sheet with parchment paper and set aside.

Peel the skins off of the squash. Cut squash into halves and scoop out the seeds.

Slice the halved squash into thick pieces. Set aside.

In a large bowl, mix the sugar, cinnamon, nutmeg, and salt together until well combined.

Add the squash to the sugar mixture and gently stir until each piece is coated in sugar mixture.

Place squash pieces on the parchment lined baking tray. Don't crowd them too much on the baking sheet to ensure they cook evenly.

Drizzle the melted butter over the squash. Bake squash for 20-30 minutes or until tender, checking them halfway through to flip the pieces. Serve immediately.

Pre-heat oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.

Wash and drain Brussels sprouts; trim ends and cut in half lengthwise.

Heat oil in a large skillet over medium heat and add Brussels sprouts. Cook, stirring occasionally, until parts of the Brussels sprouts begin to turn dark brown, about 10 minutes. Add brown sugar, water, vinegar, mustard, nutmeg, cumin, salt and pepper; stir to coat and cook 3 more minutes.

Spread out Brussels sprouts on prepared baking sheet and roast in oven 5 minutes. Brussels sprouts should be tender with a hint of crispness (roast a few more minutes if a softer sprout is desired). Serve immediately.

Preheat oven to 400°F (205°C).

Remove leaves from cauliflower. Brush outside of cauliflower generously with 2 tablespoons of vegetable oil. Sprinkle with salt and pepper. Place in oven-safe dish and roast for 40 minutes or until surface is golden.

Prepare glaze. In bowl, mix remaining ingredients, not including the ranch dressing and chives, until combined. Remove golden brown cauliflower from oven. Brush with glaze. Return to oven for 5 minutes.

Remove from oven and cut into bite sized pieces. Serve with ranch dressing topped with freshly minced chives.

Place all the dressing ingredients, except for the poppy seeds, in a blender and blend on high until well combined.

Stir in poppy seeds and season with salt and pepper to taste. Store in an airtight container in the fridge for up to a month.

Wash and dry the kale, then remove the ribs. Cut the leaves into thin, small pieces.

Place the chopped kale into a large bowl and genorously drizzle the poppyseed dressing over top. Then, using your hands, gently massage the dressing into the kale leaves. Add more dressing if you so desire, then place the dressed kale in the fridge to marinate for at least half an hour. This will help to soften the kale and reduce its bitterness.

When the kale is ready, remove from the fridge and toss in the chopped apple, raisins, and toasted sunflower seeds. Serve immediately.

Place the strips of orange zest, cinnamon stick, cloves, juniper berries and black peppercorns into a square piece of doubled cheesecloth or a disposable teabag.If using cheesecloth, tie off the bouquet garni with a length of kitchen twine. If using the disposable teabag, seal the bag.

In a medium pot, over medium-high heat, combine Marsala wine, orange juice, bouquet garni and ginger. With a paring knife, carefully slice the halved vanilla bean lengthwise, exposing the seeds. With the back of the knife, carefully scrape the seeds from the pod. Place seeds and pod into the pot; stir to combine. Bring mixture to a boil. Lower heat and simmer; about 5 minutes.

Add the Redpath® Demerara Style Sugar, cranberries and salt.

Stir and bring mixture back to a boil. Reduce heat to medium and simmer; 12 to 17 minutes, or until the cranberries begin to pop. Stir often to prevent sauce from burning.

Transfer mixture to a bowl, discarding the bouquet garni and vanilla pod. Allow the sauce to cool completely. Cover and place into the fridge to chill until ready to serve.

In the bowl of a stand mixer with the hook attachment, combine bread flour, sourdough starter, water, sugar, and oil.

On low speed, mix until dough pulls away and cleans the sides of the bowl; about 3 to 5 minutes. Cover mixer bowl loosely with plastic wrap to prevent dough from drying out, and allow to rest 15 minutes.

Sprinkle fine sea salt over the dough. Mix until salt is incorporated into the dough and forms a smooth ball; about 5 minutes.

Grease a large bowl with a small amount of oil. Place dough into the bowl, flipping the ball of dough to lightly grease the top of the dough. Flip ball over. Cover bowl with plastic wrap and let it rest in a warm place, free from drafts. Let dough double in size. This will take from 1 to 2 hours. Once doubled in size, sprinkle the bottom of a dutch oven with cornmeal; this will prevent the sourdough from sticking to the bottom of the pot.

Being careful not to deflate the dough too much, transfer the dough to a very lightly floured surface. Shape and round the dough by moving the dough in a circular motion by pushing and pulling the dough, making sure the bottom side stays in contact with the work surface.

Once rounded and satisfied with the shape, place the sourdough into the prepared dutch oven. Cover with the lid. Let it rise again until almost doubled; about an hour. Meanwhile, preheat oven to 450℉ (220℃).

Once dough has proofed and is ready to go in the oven, dust the top of the dough lightly with bread flour. Take a sharp paring knife or a serrated knife and carefully slash a quarter inch deep “#” or “X” or “/” into the top of the dough.

Place Dutch oven with the lid on, into the hot oven. Bake for 10 minutes. Reduce oven temperature to 400℉ (200℃) and bake for 10 minutes. Take lid off. Bake for an additional 15 to 25 minutes or until the internal temperature reaches 212℉ (100℃). The crust should be a deep golden brown and when tapped should produce a hollow sound. It should also feel light for its size.

Take out of oven, and immediately remove sourdough from the Dutch oven. Cool completely on a wire rack before cutting. Bread can be kept up to 3 days well wrapped in plastic wrap at room temperature or frozen for up to 2 weeks or longer.

In a large clean container or 4-cup measuring cup, combine whole wheat flour and distilled water until the flour absorbs all of the water and a homogenous dough forms.

*If distilled water is not available, allow tap water to dechlorinate by allowing a jug of water loosely covered to sit on a counter overnight. Alternatively, boiling water will get rid of the chlorine that may be present in tap water; allow it to cool slightly to room temperature before using.

Loosely cover with plastic wrap or a clean kitchen towel. Set in a warm location. The bacteria present in the air and surroundings will combine with the warm water, and the wild yeast present on the flour which will break down into a form of sugar which will “feed” the yeast, producing a gas (carbon dioxide). This bubbling action is what makes a loaf of bread rise without the need of additional yeast.

Combine starter with the bread flour and water, until well mixed. Ensure no pockets of dried flour are present and water is absorbed. Transfer to a larger container if necessary. Place starter in a warm location. Repeat this procedure for 5 days.

Take out 25% of the starter, and throw out the rest or gift it to someone. Add 75% of bread flour and water. (37.5% flour and 37.5% water) For example: weight of entire starter = 4 cups (1000 g), 25% of 4 cups = 1 cup (250 g) of starter. Required to have 3 cups + 2 tablespoons (375 g) bread flour, and 1½ cups + 1 tablespoon (375 ml) water.

In a large container, combine 1 cup starter with bread flour and water, until flour has absorbed all of the water.

*If unable to feed starter for a long period of time, place covered container into the fridge, or for an indefinite amount of time, place into freezer. Do not use a glass vessel if placing into freezer. Take starter out of fridge and allow to come to room temperature before proceeding to feed it; about an hour. Take starter out of the freezer at least a day or two to thaw out before feeding it. After a few feedings, the starter should bounce back (it should double or triple in size).

*If a starter begins to smell like stinky feet or a mold develops, the starter has died. Throw away, and start the process over again.

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil.

Wash pumpkin, pierce all over with a fork and place in the oven on the prepared baking sheet; 30 minutes.

Cut pumpkin in half and scoop out seeds and stringy flesh. Carefully peel each half and cut into ¾ inch (2 centimetre) cubes.

Place pumpkin in a large bowl and toss with 1 tablespoon (15 millilitres) olive oil, ½ teaspoon (3 grams) salt, cinnamon, cardamom, pepper, cloves and nutmeg.

Spread pumpkin in a single layer on the prepared baking sheet and roast for 15 minutes. Remove from oven and sprinkle evenly with the Redpath® Demerara Style Sugar. Return to the oven for 15 minutes. Remove and set aside to cool.

Grease a 9 x 13 inch (23 x 33 centimetre) baking dish.

Heat 1 tablespoon (15 millilitres) of olive oil in a skillet over medium heat. Add the onion, celery and garlic and cook until softened, about 8 minutes. Transfer mixture to a large bowl.

Add the remaining 1 tablespoon (15 millilitres) of olive oil to the skillet and sautée the mushrooms with the sage and rosemary until golden and they release their juices.

Transfer mushrooms to the bowl with the onion mixture. Add the cooled pumpkin, bread cubes and one cup (62 grams) of parmesan cheese. Toss well to combine and transfer to the prepared baking dish.

In a separate large bowl whisk together the milk, cream and eggs. Pour over the bread pumpkin mixture. Cover dish tightly with aluminum foil and refrigerate for 1 hour.

Lower oven to 350°F (180°C).

Bake bread pudding covered; 45 minutes. Remove foil, sprinkle with remaining ¼ cup (16 g) of parmesan and bake uncovered; 15 minutes.

Remove and allow to rest 10 minutes before serving.

Pat dry the turkey, including the cavity, with paper towels until it is completely dry.

Using your hands, carefully loosen and separate the skin from the meat over the breast and, if possible the legs of the bird, without tearing it. Place the turkey into a roasting pan or rimmed baking sheet.

In a small bowl, whisk together kosher salt, the Redpath® Dark Brown Sugar, finely chopped sage, thyme, and rosemary, and black pepper until thoroughly combined.

Sprinkle and rub about 2 teaspoons of the dry-brine mixture into the cavity of the turkey. Use about 5 teaspoons (3 teaspoons on the breast meat, and 1 teaspoon per leg) of the dry-brine and rub onto the meat under the skin. Sprinkle the remaining dry-brine mixture over the skin of the entire turkey.

Place the turkey back into the roasting pan (or baking sheet) and place into a plastic bag and seal (or cover turkey with plastic wrap). Place the covered turkey onto the bottom shelf of the fridge; 48 hours.

Uncover the turkey and discard any liquids that may have accumulated in the bottom of the pan. Place a wire cooling rack or roasting rack into the pan or rimmed baking sheet. Place the uncovered turkey onto the rack. Place uncovered turkey onto the bottom shelf of the fridge; 12 to 24 hours.

Remove turkey from the fridge and pat dry with paper towels removing any moisture and excess salt; do not rinse. Allow turkey to sit at room temperature; 1 hour.

Position oven rack in bottom third of oven and preheat oven to 425°F (218°C).

Add aromatics to the cavity of the turkey now, if using. See Chef’s Tips.
 

Fold the neck skin of the turkey under, and secure with a skewer. Tuck wing tips under the bird and tie legs together with kitchen twine.

Place pan into the preheated oven and roast for 20 minutes or until skin begins to brown in areas.

While the turkey is roasting, prepare the glaze.

In a small pot, combine the chicken stock, butter, the Redpath® Dark Brown Sugar, honey, strips of lemon or orange zest, paprika, garlic powder, and onion powder.

Place over medium heat and simmer until sugar is dissolved and glaze has slightly thickened; 5 minutes. Keep warm.

After roasting for 20 minutes, rotate the roasting pan and brush turkey with the prepared glaze. Reduce oven temperature to 325°F (163°C).

Roast for approximately 2 hours and 25 minutes (depends on the size of the bird), rotating the pan throughout the cooking time to ensure even roasting, until turkey is a deep golden brown colour and a thermometer when inserted into the thickest part of the thigh (without hitting the bone) registers 165°F (74°C) and 155°F (68°C) for the breast. Generously baste the turkey with the glaze approximately every 20 minutes while roasting.

Once cooked, transfer the turkey to a large platter or cutting board. Tent loosely with foil and allow turkey to rest for 30 minutes before carving. This redistributes the juices throughout the bird and the residual heat will continue to cook the turkey as it rests. Turkey is safely cooked when the internal temperature at the breast is 170°F (77°C) and 180°F (82°C) at the thigh.

Use a sharp carving, boning, or chef’s knife to slice the turkey. Serve immediately.

Bring the ham to room temperature. Preheat oven to 275°F (135°C).

Place the ham, fat side up, on a cutting board. Using a sharp knife, score the fat in a criss-cross pattern, taking care not to cut into the meat. Stud the ham with cloves, pressing them into the scored lines.

If using an uncooked ham, rub the entire ham with a generous amount of salt, then cook in the preheated oven for 1 hour. The scored fat will begin to open up. If using a pre-cooked ham, first glaze it before placing in the oven.

Prepare the glaze. In a small saucepan, combine the brown sugar, mustard, vinegar, ginger, garlic, and water. Bring the mixture to a simmer over medium heat, then cook over low heat until the glaze thickens slightly, about 2 - 3 minutes.

Remove the ham from the oven (if cooking a fresh ham), and brush it with half of the glaze. Cook in the oven for 1 hour and 30 minutes, basting with the remaining glaze every 20 minutes. If the ham starts to get too brown, cover with foil.

Once cooked, remove the ham from the oven, cover with foil, and rest for 30 minutes before slicing and serving. Store any leftovers in the fridge, in a resealable container or bag, for up to 3 - 4 days.

Remove leg of lamb from the refrigerator (about 1 hour before roasting).

Meanwhile, place all ingredients for the glaze in a small saucepan. Place over medium heat and bring to a simmer until slightly thickened, about 3 minutes; set aside.

Preheat oven to 425°F (220°C).

Using a small paring knife, make random small incisions about 1/2 inch (1 centimetre) deep into the surface of the lamb; tuck a sliver of garlic into each incision.

In a small bowl, whisk together the olive oil, rosemary, salt and pepper; rub mixture over the entire surface of the lamb.

Place lamb on a rack in a roasting pan and roast for 15 minutes.

Reduce heat to 350°F (220°C) and roast for 30 minutes.

Baste well with mint glaze; repeat basting after 15 minutes.

Continue roasting until meat registers 125°F (52°C) on an instant-read thermometer for medium-rare, 135°F (57°C) for medium or 145°F (63°C) for medium-well - about 5 - 10 minutes longer. Cover lightly with foil and allow meat to rest for 15 minutes (temperature will continue to rise another 5 to 10 degrees while resting).

While the lamb is resting, prepare the glazed vegetables.

Trim the tops and bottoms off the radishes and reserve the greens; quarter the radishes into wedges.

Cut the stems from the reserved greens and roughly chop; set aside.

In a large skillet, melt 2 tbsp (28 g) of butter over medium heat. Add the radishes and carrots and cook, stirring frequently, for 8 minutes.

Add the garlic and cumin; cook 3 minutes.

Increase heat to medium high and add stock. Simmer until liquid has been reduced by half, 4 to 5 minutes.

Add Redpath ® Dark Brown Sugar, white wine vinegar, salt and pepper; cook, stirring, for 1 minute.

Add reserved radish greens and cook until just beginning to wilt.

Carve rested lamb into slices and serve warm, accompanied by the candied vegetables.

Combine cornstarch and 2 tablespoons (30 ml) of water in a small bowl. Whisk together the rest of glaze ingredients in a small saucepan and set over medium heat. Cook, stirring until sauce begins to bubble. Add cornstarch mix and continue stirring until sauce is thickened and translucent, about 1 minute; set aside.

Cut salmon into 4 equal portions and dry well with paper towels; sprinkle skin side with salt. Heat vegetable oil in a large frying pan over medium heat. When oil is shimmering, place fillets in pan skin side down. Press down lightly with a spatula and allow to cook 3 minutes.

Turn broiler on high and set rack about 8 inches (20 centimetres) below heat source. Line a baking sheet with parchment paper or aluminum foil and place seared salmon fillets on it skin side down. Brush glaze generously over each fillet and set under broiler for 4 minutes. Baste salmon again with rest of glaze and broil until glaze is bubbling and salmon is just cooked through, about 3 more minutes, depending on thickness of salmon.

Let rest five minutes and serve with toasted sesame seeds and green onions to garnish.

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

In a large bowl whisk together the all-purpose flour, whole wheat flour, Redpath® Granulated Sugar, rosemary, salt, and black pepper until well combined. Add in the cold, cubed butter. With a pastry blender cut butter into the dry ingredients until it resembles coarse sand with a few pea-sized pieces.

With a fork stir in cold water, a tablespoon at a time, until it just forms a dough. Dough should not feel wet.

Bring dough together and pat into a disc. Wrap well in plastic wrap and place into the fridge to rest and chill; 30 minutes.

In a small bowl, whisk together the olive oil, the Redpath® Demerara Style Sugar, and salt until well mixed.

Place the sliced beets into one bowl. In another bowl, place the butternut squash rounds. Divide the oil mixture between the 2 bowls. Toss to evenly coat. Spread the beets in a single layer on one of the baking sheets. Spread the butternut squash pieces on a second baking sheet. Place into the oven to roast; about 10 minutes, or until tender but still firm. Remove from oven. Reduce temperature to 375°F (190°C) when the beets and squash have finished cooking.

Transfer the beets to the same baking sheet as the squash. Wash and reline empty baking sheet with parchment.

In a small bowl, combine the goat cheese, kale, garlic, and black pepper until thoroughly combined.

On a lightly floured surface, roll dough into a 14 inch (36 centimeter) circle. Carefully place onto the prepared baking sheet.

Set aside 2 tablespoons of the goat cheese-kale mixture for the top of the galette. Spread the remaining mixture onto the dough, leaving a 2 inch (5 centimeter) margin from the edge.

Arrange and slightly overlap the beet and squash slices over the goat cheese-kale mixture. Dot the reserved cheese and the tablespoon of butter over the vegetables. Fold/pleat the pastry over the beets and squash.

Whisk together the egg with the cream or milk. Using a pastry brush, brush the crust with the egg wash.

Place the galette into the preheated oven. Bake for 35 to 40 minutes, or until crust is a deep golden brown. Remove from oven. Allow to cool on the pan for about 5 minutes before slicing. Serve immediately.

Preheat oven to 375°F (190°C) and line a medium baking sheet with aluminium foil.

In a medium bowl mix together Redpath® Golden Yellow Sugar, butter, pecans, cumin, salt, and pepper using a fork until it comes together and is slightly crumbly.

Place salmon fillets on prepared baking sheet, brush with an even amount of mustard. Divide sugar mixture between the tops of each fillet, and press it until it adheres to mustard.

Place in preheated oven and bake for 17 to 20 minutes, or until salmon reaches an internal temperature of 158°F (70°C).

Whisk together Redpath® Organic Granulated Sugar, lemon juice, mustard, minced garlic, salt, and pepper in a medium bowl. Drizzle with olive oil, whisking to emulsify dressing.

In a large bowl gently fold together shaved asparagus and arugula, divide between 4 plates. Drizzle with desired amount of dressing and top with cooked salmon. Garnish with parmesan.

In a medium sauce pan combine the Redpath® Dark Brown Sugar, water, fresh mint, dried mint and cloves. Set over medium heat and bring to a simmer for 5 minutes. Set aside and allow to steep for 30 minutes.

Strain syrup through a fine mesh sieve, pressing the solids to extract all the liquid. Discard the solids.

In a large punch bowl with a capacity of at least 4 litres, stir together the cooled syrup, cranberry juice, white rum, Aperol and lime juice. Chill if not serving immediately.

When ready to serve add the soda water and ice. Float optional garnishes on top and serve.

In a heavy-bottomed pot, combine the Redpath Simply Raw™ Turbinado Sugar, water, pumpkin puree, star anise, cinnamon stick, sliced ginger, allspice, cloves, nutmeg, mace, and black pepper.

Place over medium heat and stir until sugar is dissolved and puree is mixed through. When syrup begins to simmer, simmer for about 5 minutes; do not boil. Remove from heat and cool; 10 minutes.

Strain the warm mixture through a cheesecloth-lined mesh sieve into a clean jar or bowl. Place the pumpkin spice syrup into the fridge to chill completely; at least 15 minutes.

Discard star anise, cinnamon stick, and sliced ginger. Leftover puree can be saved and used as a spread or stirred into yogurt or oatmeal.

In a cocktail shaker half-filled with ice, add 1½ oz (45 ml) of rum, 2 tablespoons (30 ml) apple cider, pumpkin spice syrup (1 tablespoon + 1½ teaspoons / 22 ml), and lemon juice (1 tablespoon / 15 ml).

Shake vigorously.

Strain into glasses filled with ice.

Top with club soda.

In a large pitcher filled halfway with ice, pour in the rum, apple cider, pumpkin spice syrup, and lemon juice. Stir vigorously to thoroughly combine.

Add in the club soda and gently stir.

Serve in four to six goblets or tumblers and decorate with desired garnishes.

Alternatively, omit club soda from the pitcher, and top each glass with desired amount of club soda.

Juice your orange and clementine, set aside. Slice open your pomegranate and remove all the seeds, and set them aside as well.

Pour the cider into a large pot and heat on low for a few minutes.

Add all the spices, the citrus juices, and the pomegranate seeds to the cider and turn the heat up until the mixture starts to boil. Once it starts boiling, reduce the heat and bring the mixture to a simmer. Let it simmer for 5 to 8 minutes.

Add the sugar a little at a time and taste after each addition to get the perfect combination of sweetness and spices.

Once the cider has been sweetened to your taste, you can begin serving. You can leave the spices in or strain the cider before serving.

Recipe adapted from recipe from Jamie Oliver's Kitchen.

In a small pot, combine unsweetened pomegranate juice, the Redpath® Dark Brown Sugar, and the sprig of fresh rosemary. Place onto medium heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and cover with a lid or plastic wrap. Allow flavours to infuse and for the syrup to cool to room temperature; about 20 minutes. Strain mixture and discard rosemary.

Place syrup into the fridge to chill until needed.

In a large pitcher filled halfway with ice, pour the unsweetened pomegranate juice, pomegranate rosemary syrup, grapefruit juice, and rum. Stir until well mixed.

Before serving, top with club soda and gently mix to combine.

Pour into glasses filled halfway with ice. Garnish with pomegranate arils and a sprig of fresh rosemary in each glass.

Dice pears. In a small saucepan, over medium heat, place water, sugar, diced pears, vanilla bean (seeds and pod included), sliced ginger, cloves, orange peel, and star anise.

Bring to a boil and stir to dissolve sugar. Lower heat and simmer syrup for 15 minutes. Turn off heat, cover pot with plastic wrap. Let steep for at least 20 minutes, preferably overnight, or until syrup has completely cooled. Strain and discard solids.

Fill 4 lowball glasses halfway with ice. In a large pitcher or shaker filled halfway with ice, pour in pear nectar and vodka. Add in pear simple syrup. Stir or shake vigorously. Strain into prepared glasses. Garnish with a whole star anise or pear slice or orange twists.

In a small pot over medium heat, combine the Redpath® Dark Brown Sugar with the water, sliced ginger, and peppercorns. Bring mixture to a boil, stirring to dissolve sugar. Reduce heat to low and simmer; 5 minutes. Remove from heat, cover, and allow ginger and peppercorns to infuse into the syrup. Cool completely; 30 minutes.

Strain cooled syrup into a measuring cup (or airtight container, if prepping a few days in advance). Discard peppercorns.

Add the strips of orange zest to the bottom of a small pitcher. Add in the ginger syrup and orange juice. With a muddler or a spoon, muddle the orange peel with the rest of the ingredients; about 1 minute.

Add in the whisky and some ice. Stir to combine. Just before serving, top off with ginger beer.

Decorate glasses with desired garnish.

Pour water into a small saucepan, then gently whisk in the sugar, cocoa, and salt.

Bring mixture to a boil, stirring occasionally, for several minutes.

Reduce heat and cook for 1 minute.

Remove from heat and stir in vanilla. Cool. Store in the refrigerator in an airtight glass container.

Fill a cocktail shaker with ice. Pour in vodka and chocolate syrup. Put the top on the shaker and shake well to thoroughly mix and chill the drink.

Strain into martini glasses and garnish with raspberries, if desired. Serve immediately. 

Place Redpath® Golden Yellow Sugar, water and cinnamon in a small pot; bring to a simmer over medium heat. Simmer stirring until sugar has dissolved. Remove from heat and let cool. Once cooled store in an airtight container until needed for up to 3 weeks.

Remove zest from orange using a sharp vegetable peeler, trimming off any rind. Place in a medium pot along with dried sorrel buds, ginger, and cinnamon.

Bring to a boil over medium-high heat, cover and remove from heat. Allow to steep for 1 hour. Place in fridge and allow to cool completely.

Strain through a fine sieve and divide between 4 ice-filled glasses. Stir in desired amount of cinnamon simple syrup and garnish with a lime wedge.

In a small heavy-bottomed pot combine water, the Redpath® Golden Yellow Sugar, sliced ginger, rosemary sprigs, and cinnamon stick (broken in half).

Place pot over medium-high heat and bring to a boil, stirring to dissolve sugar. Reduce heat to low and allow to simmer; 2 minutes.

Remove pot from heat, cover, and allow syrup to cool and the flavours to infuse into the sugar mixture; at least 20 minutes.

After syrup has cooled to room temperature, strain simple syrup into a clean container. Discard ginger, rosemary, and cinnamon stick. Place in fridge until needed.

In a large pitcher, add in the sliced plums, pomegranate arils, and clementine slices. Pour in the wine and gently stir to combine.

Cover and place in the fridge to chill; at least 4 hours, but preferably overnight for best flavour.

When ready to serve, add in the rosemary-cinnamon simple syrup and orange liqueur. Stir to combine. Top off with ginger beer.

Serve over ice. Decorate with desired garnishes.

Preheat the oven to 450°F (230°C).

In a large bowl, combine the graham cracker crumbs and the Redpath® Golden Yellow Sugar until thoroughly mixed.

Slowly add the melted butter to the graham cracker crumbs and mix well.

Press the mixture evenly into a 9-inch or 9½-inch deep dish pie plate. Set aside.

In a medium bowl, whisk together the pumpkin puree, the Redpath® Golden Yellow Sugar, cinnamon, vanilla extract, ginger, nutmeg, cloves and salt until well combined.

Whisk in the eggs.

Gradually add the warm milk. Carefully stir with the whisk until the mixture is creamy and smooth.

Pour the mixture into the prepared crust.

Bake in preheated oven for 10 minutes at 450°F (230°C). Lower the oven temperature to 350°F (177°C) and continue to bake for approximately 40 minutes, or until a skewer inserted into the centre of the pie comes out clean.

Let cool and serve with a dollop of freshly whipped cream or ice cream.

Cover any leftovers with plastic wrap and store in the fridge for up to 5 days.

In a large bowl, whisk together the flour, salt, and baking powder until well mixed. Add in the cubed shortening, and toss with the flour mixture. With a pastry blender, cut the shortening into the flour until it resembles coarse sand with a few pea-sized lumps.

In a measuring cup, whisk the egg. Remove one tablespoon and (15 ml) one teaspoon (5 ml) of the beaten egg. Reserve for the egg wash.

Add the vinegar and vanilla extract into the measuring cup. Add cold water until it measures ½ cup (125 ml); whisk together.

Pour the liquid into the dry ingredients. With a rubber spatula, mix until just combined; do not overmix. Do not knead dough.

Gently shape dough into a flat disc and wrap in plastic wrap. Place into the fridge to chill; at least 30 minutes.

On a well-floured work surface, roll chilled pie dough (⅛- to ¼-inch thick) into a 14-inch round. Transfer rolled dough into a 9½-inch pie plate. Trim and crimp edges. Place into the fridge to chill; at least 10 minutes.

Preheat oven to 350°F (177°C).

In a large measuring cup, whisk together the Redpath® Dark Brown Sugar, flour, cinnamon, and salt. In a microwaveable bowl or small measuring cup, warm the heavy cream and butter at 20-second intervals until butter is melted. Add the cream into the sugar and stir until well blended.

Arrange sliced apples in a circular pattern on the bottom of the chilled crust. Pour the dark brown sugar mixture over the apples, ensuring apples are coated in sauce.

With the reserved beaten egg, whisk in a teaspoon of cream, milk, or water to create an egg wash. With a pastry brush, lightly brush the egg wash onto the crust.

Place pie into the preheated oven and bake for 60 to 75 minutes or until apples are tender and crust is a deep golden colour.

Remove from oven and cool completely on a wire cooling rack; at least 4 hours. To ensure a clean slice, place into the fridge for an additional 1 to 2 hours before slicing to allow juices and filling to firm up.

In a food processor, fitted with the metal blade, process pecans with Redpath® Granulated sugar until finely ground, about 20 seconds. Add flour and salt; pulse to combine. Scatter butter over flour mixture and pulse 5 times. Beat yolk and vanilla in a small bowl and drizzle over dough. Pulse until dough clumps and just comes together, 5 to 8 times. Knead dough a few times, wrap in plastic and chill for 1 hour.

Preheat oven to 325°F (165°C). Grease a 9-inch (23 centimetre) tart pan with removable bottom.

Crumble chilled dough over bottom of pan and press evenly over base and up the sides. Freeze dough for 30 minutes. Place frozen shell on middle rack of oven and bake until golden brown, 30-35 minutes. Remove from oven, press any puffed up areas lightly with a spoon. Place tin on a wire rack and cool completely.

In a medium saucepan combine milk, cream, ground cinnamon, salt, cinnamon sticks, scraped vanilla beans and pods. Heat to simmering, cover, and set aside to steep for 20 minutes.

Once steeped, remove cinnamon sticks and vanilla bean pod. Heat again to barely simmering.

Meanwhile, in a medium bowl whisk together the egg yolks, ½ cup granulated sugar, and cornstarch. Continuously whisking, very slowly pour the hot milk into yolk mixture. Once fully combined, return mixture to saucepan and cook over medium heat. Cook, stirring vigorously until mixture begins to thicken to a pudding-like consistency, and bubbles to break the surface. Immediately pour through a fine sieve and stir in butter. Cover with plastic wrap directly on surface of custard and chill.

Fill a large bowl with cold water and lemon juice (if you use more than one type of apple prepare a bowl of lemon water for each).

Cut apple away from the core in four large chunks, and using either a sharp knife or a mandolin, cut each chunk into very thin slices (about 1/16 of an inch / 0.15 cm) and place in lemon water.

Once all apples have been sliced, drain the water and microwave until pliable (2 - 3 minutes); set on plate to cool.

Place 8 slices of apple in a row with the ends overlapping and the peel all facing the same way. Gently roll up the apples into a rosebud shape. Pick up the bud and continue wrapping apple slices around rosette until desired size is achieved. For larger roses set the rolled apples on a board and continue to add overlapping slices.

Place finished rose in a paper-lined muffin tin or small bowl to help keep their shape while the rest are rolled.

Preheat oven to 350°F (175°C).

Spoon cooled custard into baked shell and smooth surface. Place apple roses over custard, using extra rolled apple slices to fill in gaps. Bake tart for 15 minutes. Cool tart on a wire rack.

Heat jelly and water in a small saucepan until jelly is dissolved. Brush gently over cooled tart.

Enjoy at room temperature, or chilled.

In a medium bowl, whisk together flour and salt until well combined. 

In the bowl of a stand mixer using the paddle attachment, cream the butter until smooth; 2 minutes. Add the Redpath® Organic Granulated Sugar and cream on medium-high speed until mixture is light and fluffy; 5 minutes. Add in the egg yolk and blend until incorporated. Add in the heavy cream and vanilla extract. Cream until well mixed. 

Add in the dry ingredients. Mix on low speed until flour is just combined. Transfer dough onto a sheet of plastic wrap. Form dough into a disc and wrap well. Place in fridge to chill; at least 1 hour. 

Preheat oven to 350°F (177°C). Place a 9 x 1-inch tart tin with a removable bottom onto a baking sheet.

Allow dough to come to room temperature; about 5 to 10 minutes.

Between two sheets of lightly floured parchment, roll dough into a round (at least 11 inches in size) to between ¼- to ⅛-inch thickness. 

Carefully lift the rolled dough and place into the tart tin. Gently press dough into place. With a rolling pin or the palm of your hand, scrape off the excess dough from the rim. Gently press the dough on the sides of the tart tin so that the dough rises slightly above the rim. This helps with any shrinkage that may occur during baking. With a fork, poke the tart shell all over.

Place baking sheet into the freezer to chill; 15 minutes.

Place a piece of parchment, larger than the tart tin, into the chilled tart shell. Fill with baking weights, dried beans, or uncooked rice.

Place baking sheet into the preheated oven. Bake the tart shell for 15 to 20 minutes, rotating halfway through. Carefully remove parchment paper and weights. Place shell back into the oven and continue baking until golden in colour; 8 to 10 minutes.

Remove from oven and place onto a wire cooling rack. Allow tart shell to cool completely in the tin before filling.

In a medium pot over medium heat, stir together the milk, 2 tablespoons (25 g) of the Redpath®  Organic Granulated Sugar, rose petals, and cardamon pods (crushed using a mortar and pestle; husks and any uncrushed seeds will be strained out) until it just starts to simmer and sugar is dissolved. Turn off heat and cover pot. Allow to infuse; 10 to 15 minutes.

In a medium bowl, whisk together remaining ¼ cup (50 grams) sugar, cornstarch, and salt until well combined. Add in the yolks and whisk until thoroughly blended.

Temper yolks by ladling a small amount of the hot milk into the eggs while continuously whisking. Repeat the process until the temperature of the eggs feels about the same as the temperature of the milk.

Pour and whisk in the remaining milk into the egg mixture. Strain the milk mixture back into the pot. Discard rose petals, cardamom husks, and any bits of cooked egg.

Place pot over medium heat, continuously stirring with a rubber spatula. Once mixture starts to thicken, switch to a whisk, and lower temperature to medium-low. Whisk continuously until mixture begins to bubble and thicken; cook for 2 minutes.

Remove from heat. Whisk in the vanilla extract until thoroughly combined into the pastry cream. Add butter. Fully incorporate butter into the pastry cream.

Transfer pastry cream into a clean bowl or shallow dish. Place a piece of plastic wrap directly over the surface of the cream. Ensure that the plastic wrap is in contact with the entire surface of the pastry cream as it will form a skin in the areas that it does not. Allow to chill in the fridge until cold; at least an hour.

Whisk chilled pastry cream before using, to ensure a smooth consistency.

Pastry cream can be kept covered in the fridge for up to 5 days.

Carefully remove tart shell from the tin and place onto desired serving plate.

Transfer the whisked, chilled pastry cream into the cooled tart shell. With an offset spatula, evenly spread and smooth pastry cream to the edges of the shell. 

Wash, dry, and thinly slice plums. If desired, dip one of the cut sides of the plums into the Redpath® Organic Granulated Sugar. Arrange the sliced plums, sugar side up (if using), onto the surface of the tart. Sprinkle tart with rose petals, if desired.

Prepare the “Toasted Coconut Tart Shells” dough. Once rested for the allotted time, preheat oven to 350°F (177°C) and roll dough into a rectangle about ⅛- to ¼-inch thickness.

Place a 14 x 4.5 x 1-inch rectangular tart tin onto a baking sheet. Carefully lift the dough and place into the tart tin. Gently press dough into place. With a rolling pin or the palm of your hand, scrape off the excess dough from the rims. Gently press the dough on the sides of each tart tin so that the dough goes slightly above the rim. This helps with any shrinkage that may occur during baking. With a fork, poke the tart shell all over. Place baking sheet into the freezer to chill; 15 minutes. 

Place a piece of parchment into the chilled tart shell (the parchment should cover the sides of the tart), and fill with dried beans, uncooked rice, or pie weights.

Place baking sheet into the preheated oven. Bake the tart shell for 15 to 20 minutes, rotating halfway through. Carefully remove parchment paper and weights and continue baking until the tart shell is fully baked and golden in colour; 8 to 10 minutes.

Allow shell to cool completely in the tin on a wire cooling rack.

In a pot over medium-high heat, place 300 grams of the peeled chestnuts, water, the Redpath® Dark Brown Sugar, and salt. Bring mixture to a boil, reduce heat to medium-low and simmer for 10 minutes until chestnuts are softened and most of the moisture has been absorbed by the chestnuts. Remove from heat and cool slightly; 5 minutes.

Use a handheld blender, or transfer contents into a blender or food processor, along with the heavy cream and vanilla extract and process until smooth. Allow chestnut puree to cool to room temperature.

Place the chopped chocolate or chips into a heatproof bowl. In a small saucepan place the heavy cream, butter, and salt over medium heat until the cream just begins to simmer around the edges.

Pour the hot cream mixture over the chocolate. Let sit for about 2 minutes before carefully stirring the cream into the chocolate. The ganache should be smooth and shiny.

Evenly spread 1½ cups (372 g) of the chestnut puree into the bottom of the cooled tart shell (still in the tin). Crumble or roughly chop the remaining 50 grams of peeled chestnuts and sprinkle over the surface of the chestnut puree.

Pour the ganache over the chestnut filling. Place tart into the fridge to set and chill; 2 hours.

Carefully remove tart from the tin and place onto desired platter. Garnish with cocoa nibs and whipped cream, if desired.

Preheat the oven to 350°F (177°C). Lightly grease and line a 9 x 5 inch loaf pan with parchment paper, ensuring the longer sides have a 2-inch overhang for easy removal.

In a small bowl, combine the buttermilk and pumpkin puree and mix until just incorporated.

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, the Redpath® Golden Yellow, and the Redpath® Granulated Sugar until light and fluffy; about 2 minutes. Add in eggs, one at a time, and continue mixing until fully incorporated. Mix in the vanilla extract.

Alternating, add the flour mixture and pumpkin mixture to the butter-sugar mixture, beginning and ending with the flour mixture; do not overmix.

Pour batter into the prepared loaf pan and bake for 40 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Let cake cool in the pan; 10 minutes. Carefully remove the cake from the pan and place onto a wire cooling rack to cool completely.

In a small bowl, mix the pumpkin puree, cinnamon, and allspice together until well combined. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream on medium speed until it just begins to thicken. Increase the speed to high and beat until soft peaks form; about 2 minutes.

Once the heavy cream has reached the soft peak stage, reduce the speed to medium-low and add 1 cup (120 grams) of the Redpath Icing Sugar, ½ cup at a time. Once the icing sugar has been mixed in, turn off the mixer.

Gently fold the pumpkin mixture into the whipped cream. If the cream is not thick enough, add the remaining 1 cup of the Redpath® Icing Sugar, ½ cup (60 grams) at a time. Cover and place into the fridge until needed.

In a small pot, bring heavy cream to a simmer; remove from heat.

Place the chopped chocolate into a heatproof bowl. Carefully pour the hot cream over the chocolate. Let sit for 2 minutes and slowly stir until chocolate is melted and mixture is smooth. Set aside to cool.

Use a large serrated knife to carefully slice the completely cooled cake into 3 layers.

Place the bottom layer onto a cake stand or serving plate and top ⅓ of the pumpkin whipped cream. Repeat with the remaining cake layers.

Pour the cooled ganache over the cake. Let the cake set for 30 minute to 1 hour before cutting. Store any leftovers covered or an airtight container in the refrigerator.

Pipe or dollop some of the pumpkin whipped cream on top, if desired.

The recipe is adapted from here.

In a large bowl, whisk together the flour, Redpath® Icing Sugar, and salt until thoroughly mixed. With a pastry blender or hands, cut the butter into the dry ingredients until there is a mixture of butter sizes, from coarse sand, small pea-sized, to slightly larger pieces.

Whisk together the egg with the vanilla. With a fork, stir into the dry ingredients. Add water, a tablespoon at a time, to the mixture until a dough just begins to form.

On a lightly floured surface, knead dough just until it comes together; do not overwork. Form into a disc and wrap in plastic wrap. Chill in fridge for at least 30 minutes.

On a floured work surface, roll chilled dough into a 14 inch circle. Carefully press into a 9” deep dish pie plate. Crimp edges as desired. Place pie dish into the fridge to chill until needed.

Preheat oven to 425°F (218°C). Position oven rack on the lower third of the oven. Place a baking sheet onto the rack to preheat.

In a large bowl, whisk together the Redpath® Dark Brown Sugar, Redpath® Granulated Sugar, and cornstarch. Lightly toss the cranberries in the sugars.

In a large saucepan combine the cranberry mixture and orange juice over medium heat. Bring to a simmer, stirring until sugars are dissolved and some of the cranberries have burst and mixture is slightly thickened; about 10 minutes. Remove from heat, stir in butter. Set aside to cool slightly.

In a medium bowl, whisk together the eggs, bourbon, vanilla extract, cinnamon, salt, and orange zest until thoroughly combined.

Temper the egg mixture with the warm cranberry sauce, whisking continuously after each addition. When the egg mixture is about the same temperature as the cranberry sauce, whisk the contents into the remaining cranberry sauce. Add the toasted pecan pieces into the mixture; stir to combine.

Pour into the prepared pie shell. Smooth the filling and arrange or sprinkle the whole pecan pieces over the surface.

Place pie onto the preheated baking sheet and bake for 15 minutes.

Reduce heat to 350°F (175°C) and continue to bake for another 30 to 35 minutes, or until the crust is deep golden in colour and the filling is set.

Carefully remove pie from the oven. Transfer pie to a wire rack to cool completely before attempting to slice; at least 3 hours.

In a medium bowl, combine the chocolate cookie crumbs, Redpath® Dark Brown Sugar, cinnamon and salt, until thoroughly mixed.

In a small microwaveable bowl, or a measuring cup, melt butter in the microwave at 15 second intervals until just melted. Stir in the pure vanilla extract.

Pour contents into the crumb mixture, mixing together until the mixture looks like wet sand.  

Firmly press crumbs into a 9 x 1 inch (23 x 2.5 centimetre) tart pan with a removable bottom. To make it easier to unmold the finished tart, place a round of parchment onto the removable bottom before pressing in the crumbs.

Place the crust into the freezer to chill and firm up; at least 20 minutes or overnight.

Place the tablespoon (15 millilitres) of cold water into a small microwaveable bowl and evenly sprinkle the gelatin over the surface. Set aside to allow the gelatin to bloom; about 5 minutes.

Place the finely chopped white chocolate into a medium-sized heatproof bowl. Place bowl over a pot filled with about 2 inches (5 centimetres) of just-simmering water; ensure bottom of the bowl does not touch the surface of the water. With a rubber spatula, slowly stir the chocolate until about half is melted. Remove from heat. 

In a small pot, bring the heavy cream and salt to a simmer. Pour the hot cream over the white chocolate. Wait about 1 minute before slowly stirring the contents together from the centre of the bowl. Slowly stir until chocolate is smooth and well-combined.

Remove prepared crust from the freezer.

Place the bloomed gelatin in the microwave and heat for 10 to 20 seconds, until the gelatin is dissolved. Pour the gelatin mixture into the still-warm chocolate ganache, while constantly stirring to ensure gelatin is mixed into the ganache.

Stir ganache every so often until it reaches room temperature. Pour ganache into the tart shell. Place into the fridge for about 5 minutes to let it set slightly.

In a small bowl, stir the hot water into the jam.

Remove tart from fridge. With a small spoon, spoon large and small dots of raspberry jam on the surface of the white chocolate ganache. Draw a skewer through the jam to create swirls and hearts.

Place tart into the fridge to chill and set; at least 4 hrs.

Carefully remove the outer ring and the removable bottom from the tart. Place tart onto a serving platter. Slice with a warmed, sharp chef’s knife. Serve as is, or garnish with fresh raspberries (if available) and/or some chantilly cream. 

Position a baking sheet onto the middle rack of the oven. Preheat oven to 350°F (177°C). 

Press a 12-inch round of parchment into a 9-inch springform pan to create an impression of the bottom of the pan. With a pair of scissors, snip a few cuts, 1½ inch or so long, towards the outline of the base of the cake pan, about 2 inches apart all around the parchment round. This will help the sides to lay flat against the sides of the pan.

Lightly grease the pan and line with the cut parchment. Smooth the edges of the parchment up the sides of the greased pan. Lightly grease parchment paper to “seal” the seam and help create a barrier from leaks.

Measure out half of the cranberries (1¾ cups / 193 grams) and evenly spread onto the parchment-lined bottom of the cake pan. Set aside.

Sprinkle the Redpath® Golden Yellow Sugar into a medium heavy-bottomed pot or saucepan. Add butter. Place over medium-high heat and with a heat-proof spatula or wooden spoon, heat until sugar and butter are completely melted. Reduce heat to medium. Stir to completely combine. Cook mixture until sugar is bubbling and thickened into a thick glaze; 2 minutes.

Carefully add in the remaining 1¾ cup of cranberries, pure vanilla extract, and salt. Sugar glaze will seize with the addition of the cranberries but will re-melt. Stir to coat cranberries. Cook until cranberries begin to soften and glaze is completely melted; 2 to 3 minutes.

Evenly pour the cranberry-sugar mixture into prepared cake pan over the fresh cranberries. Ensure the bottom is completely covered in cranberries. Tap the pan against the work surface to help the glaze spread evenly. Set aside to cool to room temperature.

In a large bowl, whisk together flour, cornstarch, baking powder, cinnamon, baking soda, and cloves until thoroughly mixed. Set aside.

In a small bowl, whisk together cocoa powder, instant espresso powder, and salt until no lumps remain. Stir in the hot milk until thoroughly combined; it will form a thick paste. Set aside to cool.

In a small bowl, whisk egg whites until frothy. Whisk in the sour cream, orange zest, and pure vanilla extract until blended. Set aside.

In the bowl of a stand mixer, using the paddle attachment, combine canola oil, butter, the Redpath® Dark Brown Sugar, and the Redpath® Granulated Sugar. Cream on low speed until just combined; scrape down sides. Increase speed to medium-high and beat until very pale in colour; 3 minutes.

Add in the cooled cocoa mixture. Cream until well-mixed; 2 minutes.

Add in the egg yolks. Cream on medium-high speed until fully incorporated into the mixture.

Add half of the dry ingredients into mixing bowl. Mix on low speed until just combined. Add in the egg white mixture and mix on medium-low speed until well mixed. Add in the remaining dry ingredients, start on low and then increase speed to medium-high; beat for 2 minutes.

Transfer the batter into the springform pan. Gently spread cake batter evenly over the cranberries. Place the springform pan onto the preheated baking sheet. Bake for 15 minutes. Reduce heat to 325°F (163°C) and bake for 50 to 55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Let cake cool in pan; 10 to 15 minutes.

Run a small offset spatula around the cake. Place desired serving dish over the pan and invert. Release the sides of the pan, and carefully remove the cake bottom and parchment paper.

Serve warm or at room temperature. 

Store leftovers in an airtight container at room temperature.

Preheat oven to 350°F (177°C). Line and lightly grease an 8 x 8 inch (20 cm x 20 cm) or an 11 x 7 inch (27 cm x 17 cm) baking pan with parchment paper, making sure that it hangs over the sides of the pan. (This makes the brownies easy to remove after baking.)

In a large bowl, whisk the Redpath® Granulated Sugar, melted butter, and vanilla extract together until well combined.

Whisk in the eggs, one at a time.

Sift in the flour, cocoa powder, ground cinnamon, and salt. Using a wooden spoon or spatula, stir in by hand, until the batter is smooth and thick. Set aside.

In a large bowl, beat the softened cream cheese and the Redpath® Granulated Sugar together until smooth.

Beat in the egg until well incorporated.

Add in the pumpkin puree and vanilla extract. Mix until thoroughly combined.  

Add the flour, cinnamon, ginger, and cloves to the batter. Mix until the batter is smooth.

Spread ⅔ of the chocolate brownie batter into the prepared pan.

Transfer all of the pumpkin cheesecake batter over the top. Do not mix the two together.

Drop the remaining brownie batter over the cheesecake batter in large dollops. To make the swirls, run a butter knife back and forth through the batters.

Place into the preheated oven and bake for 30 to 40 minutes, or until a skewer inserted into the center comes out with a few crumbs still clinging to it.

Let cool in pan completely, then gently lift the brownies out of the pan. Slice into squares and serve immediately, or store in an airtight container for up to 4 days in the fridge.