Recipe Sifter

My brother's Sticky Toffee Christmas pudding recipe that he serves with homemade Chai Latte Ice cream.

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Classic lobster Newburg with whole boiled lobsters in a rich sherry, brandy, and cream sauce thickened with egg yolks. Served over toast points.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Buttery lemon scones with bright fresh lemon zest packed into every bite, a tender three-times-sifted crumb, and golden cream-brushed tops. A genuinely lemon-forward scone, not a hint.

Kurant vodka cheesecake baked in a water bath with a graham cracker-almond crust, topped with fresh strawberries glazed in strawberry jelly spiked with more Kurant vodka. A showstopper dessert.

Butter, chocolate and peanut butter together make this cake super moist, chocolaty, buttery, fluffy and delicious.

Ganache-filled devil's food cake: a deeply moist, dark chocolate layer cake with a silky chocolate ganache filling and rich cocoa buttercream. A triple-chocolate showstopper for serious chocolate lovers.

Creamy potato soup at its richest, built on a trio of heavy cream, half-and-half and milk over tender potatoes and sweet sauteed onion. Leave it chunky or puree silky-smooth, then top with croutons.

Have been making all kinds of macarons recently, certainly has become my new addiction. These chocolate macarons are sandwiched with rich-silky chocolate ganache. They melt in your mouth.

Scallops Florentine with bay scallops baked in a creamy spinach-Parmesan sauce with pasta shells and nutmeg. A rich seafood pasta bake ready in under an hour.

Chocolate chip and currant pound cake with Cognac-soaked currants, semi-sweet chocolate, and a hint of cinnamon, baked in a Bundt pan and drizzled with a Cognac glaze.

A universal cream soup formula: butter, onion, potato for body, chicken broth, and any steamed vegetable you like, pureed silky and finished with heavy cream.

Recipe by Mathew Metcalfe - Adapted for North American measurements. It's a complex dessert with a serious wow factor, many elements could be used on their own in various ways to dress up other desserts.

These sweet treats are easy to make, and they taste amazingly rich, chocolaty, and delicious!