Nuit Blanche 2015

Nuit Blanche is an all night celebration of contemporary art that takes places in cities across the globe.

This Nuit Blanche our neighbourhood was a hotbed of different art installations. We decided to be a part of the action by showing our History of the Waterfront video and handing out some delicious shortbread cookies to all the late night art seekers.

Our History of the Waterfront video was made by Toronto-based videographer, Kwan Tse. He uses photography and animation to simulate a time-lapse created with elements of thousands of pictures to depict 100 years of Toronto’s downtown transformation.

It was a great night in the city, and we hope we made everyone’s night a little sweeter.

Fig Bars

Figs bars sliced.

These bite sized bars are ideal for a cocktail party. The floral figs, paired with cream, and frozen makes for the loveliest chilled dessert, perfectly portable for mingling around.

What you need for the Walnut Fig Base

  • 1 cup (120 g) walnuts, whole
  • ½ cup (72 g) almonds
  • ¼ cup (32 g) unsweetened dried coconut
  • ¼ cup (42 g) flax seeds
  • 1 cup (200 g) dried figs
  • 1 cup (200 g) Redpath® Granulated Sugar
  • 2 tbsp (30 ml) water
  • 1 tsp (4 g) ground cinnamon

What you need for the Vanilla Coconut Cashew Cream

  • 1 cup (140 g) cashews (soaked in water overnight)
  • 1 cup (250 ml) coconut milk
  • ½ cup (64 g) unsweetened dried coconut
  • 2 tbsp (29 ml) Redpath® Quick Dissolve Sugar
  • ½ tsp (2.5 ml) vanilla bean paste, or the beans of two vanilla pods, scraped
  • fresh figs slices, to decorate

Yield: 18 bars
Prep Time: 40 minutes (includes freezing for base)
Cook Time: 2 hours (freezing time)

Chef’s Tip

  • For a clean cut when slicing into bars, dip knife in hot water and wipe with a clean cloth. Then slice, and repeat as necessary.

How to prepare

  1. For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between your fingertips. Line an 8″ by 8″ by 2″ (20 x 20 x 5 cm) square baking tin with plastic wrap. Pour mixture into tin and carefully press firmly using the back of a spatula until base is completely flat and even.
  2. All ingredients added to a food processor.

    Fig bar ingredients pulsed together.

    Fig bar ingredients pressed into a tin.

  3. Put into the freezer to set for at least half-an-hour while you make the vanilla coconut cashew cream.
  4. For the coconut cream, add cashews to a food processor and process for a few minutes until the consistency is that of a thick paste. With the food processor still running, slowly add the coconut milk, quick dissolve sugar, and vanilla bean paste. Keep processing until the mixture becomes very smooth and creamy, making sure to scrape the sides of the processor down as you go. Add coconut and pulse to combine.
  5. Cashews added to food processor.

    Cashews pulsed with coconut in a food processor.

  6. Pull the walnut fig base out of the freezer, and fill with the coconut cashew cream layer. Put back into the freezer for 2 hours to set. Let defrost for approximately 15 minutes for cream to soften before serving. Decorate with fresh figs, slice carefully with a sharp knife, and enjoy this delightful treat with family and friends.
  7. Fig bar tin with cream added.

    Fig bars sliced.

Rise to the Challenge

Redpath and CAN Fund are proud to support our Canadian athletes. See how our athletes fuel their game and push themselves to be the best.

Sam Schacter, Beach Volleyball, 2x Canadian National Champion.

Carmelina Moscato, Soccer, 2012 Olympic Bronze Medalist.

Benoît Huot, Swimming, 9x Paralympic Gold Medalist.

Monique Sullivan, Cycling, 6th at 2010 Olympics.

Brady Reardon, Kayak, 7th at World Championships.

Mandy Bujold, Boxing, Top 5 Worldwide.