Scones

1. Whisk together flour, baking powder, rosemary, salt, pepper and baking soda; cut in butter until mixture resembles coarse crumbs about the size of large peas. Stir in cottage cheese and buttermilk until ragged dough is formed. Gently fold in goat cheese. Refrigerate for 30 minutes.
2. Turn out onto lightly floured surface. Press into 1 1/2-inch (4 cm) thick disc. Cut out 2-inch (5 cm) rounds and arrange on parchment paper–lined baking sheet. Brush tops with milk.
3. Bake in 425°F (220°C) oven for 12 to 15 minutes or until golden brown around edges. Let cool completely.

Filling

1. Melt butter in saucepan set over medium heat; cook onion and garlic for about 5 minutes or until softened. Pour in port and balsamic vinegar; cook until liquid is reduced by half. Stir in cranberries, sugar, salt and pepper; cook, stirring often, for about 10 minutes or until cranberries pop and mixture is thickened. Let cool completely.

Per serving

1. Split biscuit in half and top with 1/4 cup (60 mL) warm shredded chicken. Top with 2 tbsp (30 mL) cranberry sauce, 2 1/2 tsp (13 mL) goat cheese and 1 tsp (5 mL) chives.

Crust

1. In food processor, pulse cracker crumbs and pistachios until well combined and uniform in size; add sugar and salt. Drizzle butter over top; pulse until evenly coated.
2. Center 9-inch (2 L) springform pan on large square of foil; press foil up side of pan. Firmly press crumb mixture evenly into bottom of pan. Bake in 350°F (180°C) oven for 12 to 15 minutes or until golden around edges. Let cool completely.

Cheesecake Filling

1. Using electric mixer, beat together cream cheese, goat cheese and sugar until well combined. Beat in eggs, one at a time, just until incorporated. Fold in sour cream and vanilla. Spoon over crust and smooth top.
2. Place cheesecake in deep hotel pan; fill pan with enough boiling water to come halfway up side of springform pan. Bake in 325°F (160°C) oven for 60 to 75 minutes or until set around edges but still slightly jiggly in center. Set hotel pan on rack.
3. Run thin knife around cheesecake. Let cool in water bath for 1 hour. Remove from water and let cool completely. Refrigerate for at least 12 hours or up to 3 days.

Poached Fruit

1. In saucepan, combine 1 cup (250 mL) water, honey, lemon juice, vanilla seeds, peppercorns, cardamom pods, allspice berries, cloves, star anise, orange zest and lemon zest. Bring to boil; reduce heat and simmer for 5 minutes. Cover and remove from heat. Let stand for 5 minutes. Strain and discard solids.
2. Add figs and apricots to saucepan, ensuring they are covered with syrup. Poach for 15 to 20 minutes or until fruit is tender and liquid is thickened. Stir in pomegranate seeds; poach for 3 minutes. Remove from heat and let cool completely.

Per Serving

1. Place 1 piece of cheesecake on dessert plate. Top with 1/3 cup (75 mL) poached fruit and syrup.
2. The cheesecake in this recipe can be garnished like any other cheesecake or with toppings that would complement goat cheese, such as cranberry coulis, poached pears or chocolate ganache.

1. Add lemon juice to milk and let stand 15 minutes.
2. Combine flour, baking powder, baking soda and salt. Add butter and cut into flour with pastry blender until texture of coarse meal. Stir in dried cranberries. Stir in milk to moisten dry ingredients.
3. Roll out on floured surface to 2″ (1 cm) thickness. Cut into 2″ (5 cm) rounds or squares. Sprinkle with granulated sugar. Bake at 425ºF (220ºC).

1. Preheat oven to 350°F (180°C).
2. In a non-stick frying pan over medium heat, sauté cinnamon and apple together in butter until tender.
3. Place 3/4 of bread into lightly buttered 8”x 8” (20 x 20 cm) baking dish. Spread apple mixture, cheese and brown sugar evenly over bread.
4. Beat milk and eggs together until frothy and stir in remaining bread.
5. Add to baking dish to baking dish and bake 45 to 60 minutes until set. Great chilled.

Simple Weeknight Dessert: Apples sautéed in a little butter and sprinkled with cinnamon make a scrumptious dessert. Make extra and enjoy with a chunk of old cheddar for a super snack.

1. Preheat oven to 350°F (180°C).
2. Butter 6-cup jumbo non-stick muffin pan (each 3 1/2”/9 cm diameter and 3/4 cup/175 mL capacity). In medium bowl, beat egg whites until fluffy and holding soft peaks. In large bowl using an electric mixer, cream 1 cup (250 mL) each of butter and sugar until fluffy and light yellow; add egg yolks and lemon zest; beat 1 minute.
3. In small bowl, combine flour, baking powder and salt. On low speed, mix in half of flour mixture with butter mixture, just until blended. Blend in half of milk. Repeat with remaining flour mixture and then milk, beating after each addition until blended. Gently fold reserved egg whites intobatter. Evenly divide batter into prepared muffin pan. Place in centre of oven and bake 25 minutes or until baby cakes are browned and a toothpick inserted into the middle of the cake comes out clean. Let cool in pan for 10 minutes. Transfer to rack to cool completely.

Lemon Buttercream Icing

1. Using electric mixer, beat remaining 3/4 cup (175 mL) butter until light and fluffy. Beat in 1 cup (250 mL) icing sugar, until well blended; about 1 minute. Add 3 tbsp (45 mL) freshly squeezed lemon juice, then remaining icing sugar, 1 cup (250 mL) at a time, beating well after each addition. Cut each cooled baby cake in half crosswise. Spread 2 tbsp (30 mL) of icing over bottom layers and top with cake tops, pressing lightly. Decorate baby cakes with icing. Garnish with lemon curls and fresh mint.

TIP: Use vegetable peeler or citrus zester to remove long thin strips of peel from around the lemon. Cut to desired length and roll strip into curl.

TIP: If icing becomes stiff, place hot cloth around bottom of bowl and stir, or add 1 tbsp (15 mL) milk or cream at a time to desired consistency.