Delicious desserts for every occasion

Whether you’re hosting a breakfast meeting, an elegant evening soiree, or a casual family dinner, every meal deserves a little something sweet. Why not indulge your tastebuds by trying out a new dessert recipe at your next get-together? Read on to learn how to recreate some of Savoury City Catering’s favourite decadent delights from our talented pastry chef Emily Chiong.

Bourbon Peach Muffins

Great for grab-and-go snacks or a daytime brunch spread, homemade muffins are a classic baked good that will never go out of style. Start your morning off on a sweet note with these Southern-inspired treats infused with sweet peaches and a hint of bourbon.

INGREDIENTS

  • 1 ½ cups sugar

  • 4 large eggs

  • 200 ml. canola oil

  • 3 tsp. vanilla extract

  • 2 cups whole wheat flour

  • 2 ½ cups all-purpose flour

  • ½ Tbsp. salt

  • 2 ½ tsp. baking powder

  • ½ Tbsp. baking soda

  • 1 ½ cups sour cream

  • Zest of a lemon

  • 1 ¼ cups frozen peaches

  • 15 ml. bourbon

  • Crumble topping (see recipe below)

Crumble Topping – combine ingredients in a bowl

  • 3 cups all-purpose flour

  • 1 ¼ cups rolled oats

  • 1 Tbsp. baking powder

  • ½ Tbsp. baking soda

  • ¼ Tbsp. salt

METHOD

Thaw frozen peaches then chop into medium cubes and set aside. Caramelize ½ cup of sugar in a saucepan over medium heat. Remove hot caramel from heat and add bourbon and cubed peaches to mixture while stirring to incorporate. In a separate bowl, combine all wet ingredients and then add remaining. dry ingredients. Once ingredients are combined, fold the peaches and caramel sauce into the mixture.

Scoop batter into a muffin tin lined with paper cups. Top each muffin with crumble and bake at 325°F for approximately 35 minutes. Allow muffins to cool completely before serving.

CHIA PUDDING

A healthy dessert packed with protein, chia seed pudding is a great make-ahead recipe if you’re looking for a nutritious sweet treat or an easy breakfast option. Try this simple mixture on its own, garnish with a homemade fruit compote, or top with your favourite seasonal fruits and crunchy granola.

INGREDIENTS:

  • ½ cup maple syrup

  • 4 cups almond milk

  • 1 ¼ cups water

  • 1 ¼ cups black chia seeds

  • Fruit compote (see recipe below)

Fruit Compote

Combine 2 ½ tsp. of sugar with 4 tsp. of cornstarch in a bowl. Massage zest of half a lemon, zest of half an orange, and a spring of thyme with 1/3 cup of sugar. Mix with 250 grams of frozen mixed berries. Place everything into a saucepan and bring to boil. Remove from heat and cool.

METHOD:

Heat maple syrup, almond milk, and water in small saucepot over low heat. Place chia seeds in a large bowl and then pour warm mixture over top and let it sit for 45 minutes. Scoop chia seed mixture into glass mason jars or similar containers and let cool or refrigerate overnight. Garnish with fruit compote or your desired toppings and serve.

BROWNIES

Gooey chocolate brownies are a time-honoured treat that can be cut to size depending on how you plan to serve them – either individually portioned or as bite-sized squares on a larger sweet platter. These rich and chewy desserts are on the decadent side and make a great option for a holiday gathering or a birthday party.

INGREDIENTS

  • 1 ½ cups all-purpose flour

  • 1 tsp. baking powder

  • 1 cup butter, softened

  • 1 ¾ cups brown sugar

  • ½ Tbsp. salt

  • ¾ cup sour cream

  • 6 large eggs, cracked into bowl

  • 1 ¼ Tbsp. dark roast coffee, brewed

  • ½ Tbsp. vanilla extract

  • 1 ¼ tsp. instant coffee powder

  • 300 grams 70% dark chocolate

  • 125 grams 80% extra dark chocolate

  • Chocolate ganache (see recipe below)

Chocolate Ganache

In a large pot, combine 1 cup whipping cream and 6 Tbsp. of sugar and bring to a boil. Place 315 grams of chopped dark chocolate in a stainless-steel bowl. Pour warm cream mixture over chocolate, whisk until silky smooth. Add ¼ cup butter and whisk until combined. Set aside to cool.

METHOD

Chop both dark and extra dark chocolate into large pieces and place in a large stainless-steel bowl. Melt brown sugar and butter over low heat in a small pot. Pour warm sugar and butter mixture over chocolate and set aside. Sift together dry ingredients in another large bowl. In a separate bowl, combine eggs, sour cream, brewed coffee, instant coffee, and vanilla extract. Whisk to incorporate. Fold dry ingredients into wet ingredients, then fold in melted chocolate mixture.

Pour brownie mixture into a 9” x 13” baking pan lined with parchment paper. Bake at 325°F for approximately 35 minutes, or until a cake tester comes out clean. Let cool completely before topping with ganache. Place brownies in fridge to set. Cut to size and enjoy.

BUTTERMILK PANNA COTTA

With its silky-smooth texture and elegant presentation, panna cotta makes a nice light summertime dessert for al-fresco garden parties. The tangy buttermilk mixture is a simple base that your guests can personalize with their favourite toppings. Consider garnishing with stewed fruit, chopped chocolate and nuts, or fresh berries.

INGREDIENTS

  • 3 sheets gelatin, bloomed

  • 3 cups heavy cream

  • 1 cup buttermilk

  • 1 cup sugar

  • 1 whole vanilla bean, scraped with pod set aside or use the whole pod

  • Pinch of salt

METHOD

Combine buttermilk and cream with vanilla bean (whole pod or seed) in a pot and bring to boil. Remove from heat. Whisk in sugar, gelatin, and salt until sugar dissolves completely. Pour mixture evenly among six large mason jars or glass containers. Refrigerate to set and then top panna cotta with whatever suits your fancy.

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