Strawberry Balsamic Margarita

2 servings


¼ cup tequila

1 tbsp orange-flavoured liqueur

1 tbsp lemon juice

¼ cup Gourmet Inspirations Strawberry Balsamic with Basil sauce

8 ice cubes


Combine all ingredients, except for the ice, in a blender and mix. Add ice and puree until the ice is crushed, approximately 30-60 seconds.

Prairie Berry Martini

1 serving


2 oz. gin

½ oz. dry vermouth

0.75 oz. fresh lemon juice

½ oz. Gourmet Inspirations Prairie Berry Dessert sauce



  1. Add ingredients to a cocktail shaker filled with ice; shake vigorously.
  2. Double strain into a chilled glass.

Salted Caramel Iced Coffee

1 serving


4 oz. cold brew coffee (homemade or bought)

1 oz. Gourmet Inspirations Salted Caramel Whisky Dessert sauce

1 tbsp heavy cream

1.5 oz Capital K Distillery’s espresso vodka (can omit for alcohol-free drink)



Fill a glass with ice. Add cold brew coffee, Salted Caramel Whisky sauce, cream, and espresso vodka (if desired). Stir and enjoy!

Grilled Peaches


Fresh peaches, split in half, pit removed

Melted butter (or oil, if desired)

Salted caramel whiskey sauce

Vanilla ice cream (if desired)



Heat grill to high

Brush peaches lightly with oil or melted butter

Place peaches on grill, cut side down

Cook for 4 minutes or so

Remove from grill, plate and drizzle liberally with salted caramel whiskey sauce.

Serve with ice cream if desired.

Caramel Pear Breakfast Parfait

  • 3/4 cup sliced pears
  • 1 (6 ounce) container plain Greek yogurt
  • ⅛ cup toasted pecans
  • 1/3 cup granola
  • 1/4 cup GI Salted Caramel Whisky sauce

Layer ingredients in a large bowl.  Continue to build the parfait, repeating the layers until all of the ingredients are used completely.

Prairie Berry Glazed Pork Chops


6 (4 ounce) (1-inch thick) pork chops

Gourmet Inspirations Prairie Berry Salad dressing


  1. Preheat oven to 350 F
  2. Heat cast iron (or oven proof) skillet on high.  Add a tablespoon of oil.
  3. Sear the chops for 2-3 minutes on each side.  
  4. Brush pork chop with GI Prairie Berry salad dressing
  5. Put it in the oven to finish cooking (15 minutes or until chops have reached 145)

Prairie Berry & Apple Salad


1 bag spring greens mix

1 cup blueberries, saskatoons and/or sliced strawberries

1 small red onion, sliced thinly

½ cup crumbled feta cheese

½ cup candied walnuts

Gourmet Inspirations Prairie Berry salad dressing


Combine above ingredients in a large salad bowl and dress with Prairie Berry salad dressing.

Inspired by Prairie Oils and Vinegars
See their full recipe at

Winter Prairie Berry Salad


  • 3 cups leafy green mix
  • 1 cup romaine heart lettuce, torn into bite size pieces
  • 1 small red onion, sliced into thin rings
  • 1/2 cup feta cheese or freshly grated Parmesan
  • 1/2 cup candied pecans, for garnish
  • Gourmet Inspirations Prairie Berry Salad Dressing
  • 2 boneless chicken breasts, sliced (optional for a light meal)


Combine the above ingredients into a large bowl. Drizzle with Prairie Berry Salad dressing and lightly toss.

Salmon Fillets with Strawberry Sauce

4 (6 ounce) salmon fillets, skin on
Salt and freshly ground black pepper
Olive oil
GI strawberry sauce

1. Arrange the salmon fillets, skin side down on a plate. Drizzle with olive oil and season with salt and pepper.

2. Preheat a heavy skillet (nonstick or well-seasoned cast iron) over medium-high heat. Film the bottom with a small amount of oil and add the salmon, skin side down. Cook without moving until the skin is nicely seared and releases easily, 2 to 3 minutes. Carefully turn the fillets with tongs and continue cooking to desired doneness, 2 to 4 minutes additional.

3. Transfer the salmon to a plate and cover loosely with foil to keep warm.

4. To serve, plate individual servings of salmon and drizzle with sauce. Stir-fried sugar snap peas and steamed white rice make perfect accompaniments.

Salad with strawberries, cucumber, feta, nuts with strawberry sauce

romaine lettuce or spring mix
6 large or 12 small hulled strawberries, quartered if large, halved if small
1/4 English (seedless) cucumber, cut into thin half-moons
2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped
4 large or 8 medium fresh basil leaves, torn
¼ cup feta
GI strawberry sauce

Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing. Top each portion with 1/2 tablespoon of pistachios and some basil.  NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few  minutes, until fragrant and lightly browned. Cool completely before using.

Easy Strawberry Bruschetta


1 French baguette

1 tbsp olive oil

1 cup goat cheese, room temperature

1 cup strawberries, sliced

Gourmet Inspirations Strawberry Balsamic with Basil Sauce

Fresh basil to taste, if desired



  1. Slice baguette and lightly drizzle each piece with olive oil. Toast the baguette pieces on a BBQ grill or in a cast iron pan on your stovetop.
  2. Toss the sliced strawberries with the Strawberry Balsamic with Basil sauce until well glazed.
  3. Spread softened goat cheese on each toasted baguette piece and top with strawberry mixture.
  4. Garnish with torn or sliced fresh basil leaves if desired.

Strawberry Balsamic Shortcake


2 cups sliced fresh strawberries

225 ml whipping cream

1 Tsp vanilla

2 Tbsp icing sugar

Gourmet Inspirations Strawberry Balsamic with Basil sauce

Buttermilk biscuits (or substitute with shortcake) – see recipe below


  1. Split biscuits in half or cut slices of shortcake and plate.
  2. Toss sliced strawberries with Strawberry Balsamic with Basil sauce.
  3. Spoon strawberry mixture on top of biscuits/shortcake.
  4. Using a hand mixer, beat whipping cream with vanilla and icing sugar until stiff peaks form.
  5. Top dessert with dollops of whipped cream.


2 cups flour

⅓ cups sugar

2 ½ tsp baking powder

¼ tsp baking soda

½ tsp salt

½ cup butter, cold and cut into small pieces

1 egg, lightly beaten

¼ cup cream

¼ cup buttermilk


  1. Mix the flour, sugar, powder, soda and salt with a whisk. Cut in butter until mixture looks like course meal.
  2. Combine egg, cream and buttermilk. Add cream mixture to flour mixture and mix just until it comes together.
  3. Knead the dough four or five times. On a lightly floured surface, roll or flatten dough to about ¾” thick. Cut with biscuit cutter (or a drinking glass!).
  4. If desired, brush the tops with cream and sprinkle on a little sugar.

Bake at 425 for about 15 minutes, until they are lightly browned.

Sheet Pan Glazed Lemon Thyme Chicken                  (with crispy skin!)


  • Gourmet Inspirations Sweet & Spicy Lemon sauce
  • Chicken thighs (bone-in, skin-on)
  • Various veggies, cut up into bite size pieces (shown here: potatoes, sweet potatoes, purple carrots, onion, peppers)
  • Thyme


  1. Preheat oven to 500 degrees.

    Mix cut up veggies with olive oil, salt and pepper.  Transfer to a sheet pan lined with parchment paper. Make sure veggies are in one layer.  Salt and pepper the underside of the thighs. Turn thighs over and pull skin back. Season the exposed flesh.  Replace the skin, pat it dry with paper towels and season again, adding dried thyme.

    Bake chicken and veggies for 30 minutes.  Remove the pan and brush on sweet and spicy lemon sauce.  Return pan to the oven for 10 more minutes.

Sweet & Spicy Lemon Ricotta Pasta with Chicken


  • 1 lb. pan-fried chicken breasts , sliced into strips*
  • 1 lb. dry linguine , fettucine or spaghetti
  • Salt and freshly ground black pepper
  • Gourmet Inspirations Sweet & Spicy Lemon sauce
  • 1/4 cup reserved pasta water
  • 6 oz. fresh baby spinach, steamed just until beginning to wilt
  • 1 1/2 cups part skim ricotta
  • 1/2 cup finely shredded parmesan , plus more for serving


  1. Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
  2. Drain water (reserve ¼ cup) and return pasta to pot. Set pot over medium-low heat and add Gourmet Inspirations Sweet & Spicy Lemon sauce, ricotta, 1/4 cup hot reserved pasta water and parmesan and toss to evenly coat.
  3. Season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.
  4. *Try brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before frying.

GI Style Avocado Flatbread


1 flatbread or 1 slice sourdough bread

1 ripe avocado, mashed

1 egg, poached or fried

Gourmet Inspirations Sweet & Spicy Lemon sauce




  1. Toast flatbread or a slice of your favourite bread and then top with mashed avocado.
  2. Cook the egg as desired and gently place it on top of the toast.
  3. Drizzle Sweet & Spicy Lemon sauce over the egg and avocado!

Garlic and lemon roasted potatoes 

20 20 mini potatoes, cut in half
1-2 Tbsp olive oil ​(just enough to coat the bottom of your baking sheet)
1 tsp Sea salt
GI sweet & Spicy Lemon Sauce
1. Preheat oven to 425 F.
2. Toss new baby potatoes in a bowl with oil and salt. Transfer cast iron skillet or baking sheet. Roast in preheated oven for about 30 minutes.
3. When potatoes are almost finished roasting, melt butter in a skillet over medium heat. Add garlic and cook, stirring, until garlic is soft and fragrant, but not browned. Turn off heat under pan. Add parsley and thyme. Stir to combine. Add GI Lemon Sauce. Drizzle over potatoes and continue cooking for 10-15 min to allow sauce to glaze onto potatoes.

Baked White Fish in Parchment with Lemon

1/4 cup unsalted butter, melted
3 cloves garlic, minced
1/2 cup Gourmet Inspirations Sweet & Spicy Lemon Sauce
4 (6-oz) white fish fillets
Kosher salt and freshly ground black pepper, to taste
Paprika, to taste
2 tbsp chopped fresh parsley leaves
Lemon for garnish
1. Preheat oven to 425 degrees. Place parchment paper on a baking sheet or in a 9×13 baking dish.
2. In a small bowl, whisk together butter, garlic and Gourmet Inspirations Sweet & Spicy Lemon sauce; set aside.
3. Season fish with salt, pepper and paprika, to taste, and place onto the prepared baking dish. Drizzle with butter and sauce mixture.
4. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
5. Serve immediate, garnished with lemon, if desired.

Seared Scallops with Lemon and Dill

1 to 1-1/4 lbs dry sea scallops (approx. 16 scallops)
2 tsp unsalted butter
2 tsp olive oil
Himalayan salt
Freshly ground black pepper
1/2 bottle Gourmet Inspirations Sweet & Spicy Lemon Sauce
Fresh dill, to taste
1. Warm Gourmet Inspirations Sweet & Spicy Lemon sauce in a saucepan over medium heat. Once heated through, set aside.
2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. 
3. Add the butter and oil to a 12-14 inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 -1/2 minutes on each side. The scallops should have a 1/4 inch golden crust on each side while still being translucent in the centre. 
4. Serve immediately, drizzled with Gourmet Inspirations Sweet & Spicy Lemon sauce and fresh sprigs of dill. 

Pan-seared Asparagus with Sweet & Spicy Lemon sauce & Fresh Parmesan

1/4 cup butter
2 tbsp olive oil
1 tsp coarse salt
1/4 tsp ground black pepper
3 cloves garlic, minced
1 lb fresh asparagus spears, trimmed
1/2 bottle Gourmet Inspirations Sweet & Spicy Lemon sauce
Thinly shaved fresh parmesan
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute but do not brown. Add asparagus and cook for 10 minutes, turning asparagus to ensure even cooking. Lightly coat asparagus with Gourmet Inspirations Sweet & Spicy Lemon sauce and garnish with shaved bits of fresh parmesan.

Sweet & Spicy Lemon Grain Bowl

Serves: 4


⅔ cup uncooked quinoa (sub with brown rice if desired)

1 lb baked or grilled salmon (or sub with chicken breast if desired)

1 lg cucumber, sliced into matchsticks

1 lg carrot, grated or chopped into bite-sized pieces

Fresh spinach leaves

Gourmet Inspirations Sweet & Spicy Lemon sauce

Fresh parsley, to taste

Pink salt and fresh ground pepper, to taste


  1. Combine quinoa in 1 ⅓ cup water in medium saucepan and bring to a boil. Reduce to simmer. Cover and cook until tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
  2. Portion quinoa along with other cut ingredients into each bowl. Top with Sweet and Spicy Lemon sauce and salt and pepper to taste. Sprinkle with fresh parsley sprigs.

Three Potato Salad with Creamy Peppercorn


3 medium russet potatoes, peeled and cut into bite-size pieces

3 medium red potatoes, cut into bite-size pieces

1 medium sweet potato, peeled and cut into bite-size pieces

1 medium white onion, chopped

¼ cup mayonnaise

½ cup Gourmet Inspirations Creamy Peppercorn Whisky sauce

Pink salt and freshly ground pepper, to taste


  1. Cut all potatoes into bite size pieces. Place potatoes in a medium saucepan and fill with water to one inch above potatoes. Bring potatoes to a boil, reduce to simmer and cook until tender. Approximately 20-30 minutes. Once cooked, drain the water and place potatoes in fridge to cool.
  2. Chop onion.
  3. Combine mayonnaise and Creamy Peppercorn Whisky sauce.
  4. Toss potatoes, onions and Peppercorn mayo sauce in a large bowl.
  5. Add pink salt and freshly ground pepper to taste.

Tip: The longer this salad “marinates” with the onions and sauce, the tastier it gets! You might consider making this a day ahead of time to allow more flavours to emerge!

Creamy Peppercorn Grilled Zucchini


1 small to medium zucchini

1-2 tbsp olive oil

Salt and pepper to taste

Gourmet Inspirations Creamy Peppercorn Whisky sauce


  1. Set bbq grill to heat at high temperature.
  2. Slice zucchini into lengthwise strips (approx. ¼ “ thick). Brush both sides of zucchini strips with olive oil, sprinkle with salt and pepper.
  3. Place zucchini on the grill, turning the grill down to medium-high heat. Cook zucchini 4-5 minutes on each side.
  4. Remove zucchini from the grill and finish with lashes of Creamy Peppercorn Whisky sauce.

Portobello Mushroom Burger


2 Portobello mushrooms (one per burger)

¼ c Balsamic vinegar

2 Tbsp Olive oil

1 tsp dried basil

1 tsp dried oregano

2 cloves garlic, minced


  • Provolone cheese
  • Tomatoes
  • Lettuce
  • Onion (grilled is excellent)
  • Gourmet Inspirations Creamy Peppercorn Whisky sauce

Hamburger buns


  1. Cut the stems off the mushrooms; place in a shallow dish, smooth side down; sprinkle with salt and pepper.
  2. Mix vinegar, oil, basil, oregano and garlic; pour over mushrooms; let sit at room temperature for 10-15 minutes; flip mushrooms in marinade at least once.
  3. Preheat grill to medium-high; cook mushrooms on grill 5-8 minutes on each side, basting occasionally in marinade.
  4. During the last two minutes of cook time, top mushrooms with slices of provolone cheese and pools of Creamy Peppercorn Whisky sauce. Enjoy in a hamburger bun, dressed with all your favourite toppings!

BBQ steak with Creamy Peppercorn Whisky Sauce

4 boneless rib-eye or New York strip steaks (about 12 oz. each)
2 tbsp canola oil or extra virgin olive oil
Pink salt and freshly ground pepper
1 bottle Gourmet Inspirations Creamy Peppercorn Whisky Sauce
1. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
2. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill for 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
3. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
4. Pool a thin layer of Creamy Peppercorn Whisky sauce at the bottom of each dinner plate and place the steak on top. 
5. Serve with a side of baked potato wedges.

Steak Tacos with Creamy Peppercorn Whisky Sauce

1 lb skirt steak
1 tbsp chili powder
1/2 tsp dried oregano
1/2 tsp sugar
Pink salt and freshly ground pepper
Eight 6-in. corn tortillas
1 tbsp canola oil
1 medium red onion, halved and cut into 1/4 in. thick slices
Gourmet Inspirations Creamy Peppercorn Whisky Sauce, sour cream, guacamole, salsa verde, pico de gallo, shredded Mexican-blend cheese and cilantro for serving
1. Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3 inch thick pieces. Toss the steak in a medium bowl with chili powder, oregano, sugar, 3/4 tsp salt and a few grinds of pepper.
2. Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishtowel and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishtowel, until ready to serve.
3. When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don’t stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1-1/2 minutes more. Transfer the steak to a medium bowl.
4. Immediately add the onions to the skillet and stir until brown and slightly softened, about 1-1/2 minutes; transfer to the bowl with the steak and stir to combine.
5. Set up a taco bar with the steak and onions, wrapped tortillas, Gourmet Inspirations Creamy Peppercorn Whisky sauce, sour cream, guacamole, salsa verde, pico de gallo, cheese and cilantro. 

Brussel Sprouts with Creamy Peppercorn Whisky sauce & Bacon Bits

4 strips thick cut bacon
2 tbsp butter
1 lb brussel sprouts, halved
1/2 lg onion, chopped
Pink Himalayan salt
1/2 bottle Gourmet Inspirations Creamy Peppercorn Whisky sauce
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In the same pan with bacon fat, melt butter over high heat. Add onions and brussel sprouts and cook, stirring occasionally, until sprouts are golden brown, 8-10 minutes. Season with salt and drizzle with Gourmet Inspirations Creamy Peppercorn Whisky sauce, to taste, and toss bacon back into pan. Serve immediately.

Creamy Peppercorn Chicken Pot Pie

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 leek, thinly sliced
  • 8 oz mushrooms, cleaned and sliced
  • 2 stalks celery, finely diced
  • 1 clove garlic, minced
  • Gourmet Inspirations Creamy Peppercorn Whisky sauce
  • 1 1/2 cups shredded cooked chicken
  • 10 oz puff pastry
  • 1 egg (for egg wash)
  • 1 tablespoon parmesan cheese
  • Preheat oven to 400F degrees.
  • In a medium cast iron pan, heat butter and olive oil over medium heat. Add leek and cook 5 minutes. Add mushrooms and celery and cook 10 minutes more until soft and starting to brown. Add garlic and cook 1 minute.
  • Add Gourmet Inspirations Creamy Peppercorn Whisky sauce to heat.
  • Add shredded chicken.
  • Either transfer mixture to another pot or leave in cast iron and let cool. Top with puff pastry, crimping the edges around the pot. In a small bowl whip egg with a drop of water to form an egg wash. Use this to lightly brush the top of the pot pie. Sprinkle with parmesan cheese.
  • Cook in preheated oven for 25-30 minutes until puff pastry is puffy and golden on top. Remove from oven and let cool 10 minutes before cutting into!

Waffles with salted caramel sauce

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 tablespoon plus 1 teaspoon vanilla extract
2 large eggs, separated, plus 2 additional egg whites
1 stick (8 tablespoons) salted butter, melted, plus softened butter, for serving
GI salted caramel whisky sauce, for serving
Vanilla Ice Cream
Preheat the waffle iron to the regular setting.
Sift together the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined. In a separate bowl using a whisk (or a mixer), beat the 4 egg whites until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through. Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward the waffles being a little deep golden and crisp!). Serve immediately with softened butter, salted caramel whisky sauce, layered with vanilla ice cream.

Whole Baked Apple with Salted Caramel Whisky Drizzle (Gluten Free)

2 apples (recommended: Fuji or McIntosh)
1 tsp lemon juice
1 tbsp cornstarch
3 tbsp butter, cold and diced
3 tbsp brown sugar
1/2 cup gluten-free oats, uncooked
1/4 tsp ground cinnamon
Pinch salt
Vanilla ice cream
1/2 jar Gourmet Inspirations Salted Caramel Whisky sauce
1. Preheat oven to 350 degrees F.
2. Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. 
3. For the topping: in a small bowl mix together cornstarch, butter, brown sugar, oats, cinnamon, and salt. Press this mixture on the top of each apple.
4. Place in a baking dish filled with about a 1/4 inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes. Enjoy warm, finished with a slathering of Salted Caramel Whisky sauce and vanilla ice cream!

Popcorn & Salted Caramel Whisky Sauce

Popcorn kernels
1 jar Gourmet Inspirations Salted Caramel Whiskey Sauce
1. Pop your corn using your favourite method!
2. Drizzle immediately with Gourmet Inspirations Salted Caramel Whiskey sauce and gobble it up!

Pumpkin Salted Caramel Café Au Lait

  • 2/3 cup of Milk
  • 2 T salted caramel whiskey sauce
  • 2 Tbl Sugar
  • 1/2 cup Coffee
  • 2 Tbl Pumpkin Puree
  • 1/8 tsp Pumpkin Pie spice
  • 3 drops of vanilla
  • Toffee bits, whipped cream and more sauce (optional)
1.  Heat milk, caramel sauce and sugar until the sugar is dissolved and remove from heat (or microwave). Make sure it doesn’t boil and keep stirring it so it doesn’t burn.
2. Add the remaining ingredients to the caramel mixture. Top with whip cream, drizzle with salted caramel whiskey sauce and toffee bits.

Pumpkin Cinnamon Rolls with Salted Caramel Whisky Drizzle



1 1/2 cups whole milk

1/2 cup canola oil

1/2 cup white sugar

1 package (2 1/4 teaspoons) active dry yeast

1 and 1/4 cup pumpkin puree

4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon (heaping) baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Melted butter, for buttering pans


1/4 cup butter, melted

1/2 cup brown sugar

1/2 cup white sugar

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup finely chopped pecans


1 jar Gourmet Inspirations Salted Caramel Whisky sauce

For the dough: In a large saucepan, combine the milk, canola oil and sugar. Heat until hot but not boiling, then remove the saucepan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.

Combine 4 cups of flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm place for 1 hour.

After 1 hour, the mixture should have risen to at least double in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.

Preheat the oven to 375 degrees F. Use melted butter to grease 3 pie pans (or a larger baking dish).

Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.

For the filling: Drizzle and spread the melted butter over the dough. Mix together the brown sugar, sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Gently roll the dough tightly toward you. When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.

Bake the rolls until golden, 15 to 18 minutes. Once cooled, frost the rolls with Gourmet Inspirations Salted Caramel Whisky sauce and dig in!

New York Cheesecake with Raspberry Coulis and Salted Caramel Whisky Sauce

15 Graham crackers
3 tbsp butter, melted
4 – 8 oz. pkg cream cheese
2 cups sugar
4 eggs
1 cup sour cream
1 tbsp vanilla extract
1/2 cup flour
6 oz. raspberries
2 tbsp sugar
1 tsp lemon juice
1/2 jar Gourmet Inspirations Salted Caramel Whisky Sauce
1. Preheat oven to 350 degrees. Grease a 9-inch springform pan with a little butter.
2. Crush the graham crackers in a food processor or blender. Stir in melted butter and press into the bottom of the springform pan to form a crust.
3. In a large mixing bowl, use a mixer to whip together the cream cheese and sugar until creamy.
4. Add the eggs and sour cream, and beat on low until incorporated.
5. Add the vanilla extract and flour and stir until incorporated. Pour mixture into the springform pan. 
6. Bake in the centre rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5-6 hours to prevent cracking. Remove and refrigerate until ready to serve.
7. Before serving, make the raspberry coulis by combining raspberries, sugar and lemon juice in a blender or food processor. Puree until smooth. Press through a fine mesh sieve to remove seeds and pour it over the cheesecake. (Or, if you wish to simplify, buy raspberry coulis from your local grocery store.) Generously spoon the Salted Caramel Whisky sauce over cheesecake to garnish.
8. Remove the springform pan ring before serving. Keep cold.

Prairie Berry Sauce & Ice Cream


Gourmet Inspirations Prairie Berry Dessert sauce

Vanilla Bean ice cream of your choice


Scoop your favourite vanilla ice cream into dessert bowls and top with spoonfuls of Prairie Berry Dessert sauce. Simple and delish!

Prairie Berry Popsicles


3 Tbsp sugar or honey

3 Tbsp lemon juice

1 cup water

¾ cup Gourmet Inspirations Prairie Berry Dessert sauce


  1. Combine the sugar, lemon juice and water, stirring until the sugar (or honey) is dissolved.
  2. Stir in Prairie Berry Dessert sauce.
  3. Pour mixture into popsicle molds and freeze.
  4. Cool off with a frosty treat!

Baked Brie with Prairie Berry Dessert Sauce



1 – 8 oz. round of Brie cheese (rind removed)

4 tablespoons of brown sugar

1 tablespoon of hot water

1/4 cup of thinly sliced almonds

1/2 baguette sliced thinly on an angle and toasted

Gourmet Inspirations Prairie Berry Dessert Sauce


Place brie in small to medium sized baking dish sprayed with non-stick cooking spray. Push down brie to form to the baking vessel. In a small mixing bowl combine brown sugar and hot water. Mix until smooth. Add almonds and mix together until evenly coated. Pour evenly over brie. Bake at 375 degrees in a preheated oven for 10 minutes or until cheese starts to melt.  While brie is cooking slice baguette, place on a baking sheet and toast in the oven at the same temperature for 8 – 10 minutes.  Remove brie and baguette and place onto serving platter. Slather with Gourmet Inspirations Prairie Berry Dessert Sauce. Enjoy!

Prairie Berry Dessert Crepes


    • 2 cups whole milk
    • 3 large eggs
    • 3 tablespoons sugar
    • 1 teaspoon salt
    • 5 tablespoons unsalted butter, melted
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • Additional butter for cooking
    • Prairie Berry Dessert sauce
    • Lightly sweetened whipped cream


  1. In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
  2. Warm crepe pan on medium-high heat and grease with a small amount of butter. Pour ¼ to ⅓ cup of batter into pan. When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil. Repeat process until all batter is used.
  3. Serve crepes with lightly sweetened whipped cream and Gourmet Inspirations Prairie Berry Dessert sauce.

Canadian Maple Bourbon BBQ Ribs

4 servings


2 lbs pork spareribs

Gourmet Inspirations Canadian Maple Bourbon BBQ sauce

2 tbsp canola oil


  1. Preheat oven to 350 degrees F. Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. Place ribs in a large roasting pan.
  2. Coat spareribs with Canadian Maple Bourbon BBQ sauce and marinate at room temperature for an hour, or refrigerate overnight.
  3. Brush the grate with oil and heat grill to medium temperature. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Cracked Pepper Beef Burgers with Bourbon BBQ Sauce


2 lbs ground beef

2 T Dijon mustard

2 T Worcestershire sauce

1 t salt

2 garlic cloves, finely chopped

3 T coarsely ground black pepper

Gourmet Inspirations Canadian Maple Bourbon BBQ sauce

6 slices sharp cheddar cheese

6 kaiser rolls, split


  1. Mix all ingredients except pepper,  Gourmet Inspirations Canadian Maple Bourbon BBQ sauce, cheese and rolls.  Shape mixture into 6 patties about ¾ inch thick. Press ¼ T pepper into each side of the patty.  Cover and refrigerate for 2 hours before grilling.

  2. Heat grill.  Grill patties uncovered about 4 inches from medium heat, 12 – 17 minutes, turning once, until no pink remains and juices run clear.  Brush burgers with sauce. Top each patty with cheese slices for the last 2 minutes of grilling.

Appetizer Meatballs with Canadian Maple Bourbon BBQ sauce

2 lbs lean ground beef

2 eggs, lightly beaten

1 cup shredded mozzarella

½ c dry bread crumbs

¼ c finely chopped onions

2 T grated parmesan

1 T ketchup

2 t worchestershire

1 t italian seasoning

1 t dried basil

1 t salt

¼ t pepper

Gourmet Inspirations Canadian Maple Bourbon BBQ sauce


In a bowl, combine the first 12 ingredients. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 10-15 minutes; drain. Place meatballs in a baking dish and pour Canadian Maple Bourbon BBQ sauce on top. Cover and bake for 30 minutes. Pierce each meatball with a toothpick and arrange on a platter to put the finishing touches on a yummy appetizer dish!

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