Turning Head

The Exorcist follows the demonic possession of a young girl and her mother’s attempt to save her through an exorcism performed by a pair of Catholic priests. Inspired by the supernatural nature of the film, this cocktail pairs the earthy character of tequila with fresh citrus that gives hope, while the extreme complexity of Chartreuse Green, whose secret formula is carefully guarded by two Carthusian monks, takes on an assertive role.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Cazadores Blanco Tequila
½ oz (15 ml) Chartreuse Green
½ oz (15 ml) lime juice
½ oz (15 ml) Simple Syrup*
2 dashes grapefruit bitters
1 lime twist, for garnish

Instructions

  1. Chill a Nick and Nora glass or coupe glass in the freezer for 5 minutes. In a cocktail shaker with cubed ice, combine tequila, Chartreuse, lime juice, Simple Syrup and bitters. Shake vigorously, then fine strain into chilled glass. Garnish with lime twist.
  2. *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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Savoury Pull-Apart Bread

The exact origins on monkey bread are unclear. It is believed to be named as such based on the way it is eaten, people using their hands to pull apart pieces like the way a monkey would eat. It’s more commonly created using brown sugar and cinnamon. Here is a fun take on a savoury version! Great for an entertaining appy!
Ingredients Instructions

Ingredients

Serves 5 to 8
5 tbsp (75 ml) butter, divided
3 × 12 oz (340 g) tubes biscuit dough
2 cloves garlic, minced
2 tbsp (30 ml) chopped fresh or dried curly parsley
¼ cup (60 ml) chopped cooked bacon
2 tbsp (30 ml) chopped fresh jalapeño
¼ cup (60 ml) shredded cheddar
½ cup (125 ml) ranch dip, to serve

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Grease a 9 or 10-in (23 or 25 cm) Bundt pan with 2 tbsp (30 ml) butter.
  3. Remove biscuit dough from packaging. Place on a cutting board and cut each tube into 1-in (2.5 cm) rounds. There should be 5 rounds per tube. Form each round into a ball using your hands.
  4. In a heatproof bowl, place remaining 3 tbsp (45 ml) butter, garlic and parsley. Microwave on high for 30 seconds or until butter has melted. In another bowl, place bacon, jalapeño and cheddar.
  5. Roll half the dough balls in bacon mixture. Roll other half in butter mixture to coat. Place dough balls in Bundt pan, alternating flavours until they are all in pan. Bake for 40 to 50 minutes or until golden brown and cooked through.
  6. Remove from oven and allow to rest 10 minutes. Serve with ranch dip.
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Drink Pairings

Palak Paneer served with Garlic Naan

Palak Paneer is a popular North Indian dish made with spinach (palak) and Paneer (Indian cottage cheese). The spinach is blanched, pureed and cooked with spices, creating a vibrant green gravy. Cubes of Paneer are added for a creamy texture and protein. It’s a nutritious and flavourful vegetarian delight that exudes cozy fall comforts.
Ingredients Instructions

Ingredients

Serves 2
2 tbsp (30 ml) ghee
1 yellow onion, diced
2 tbsp (30 ml) minced ginger
6 cloves garlic, minced
1 tsp (5 ml) cumin
2 tsp (10 ml) garam masala
½ tsp (2.5 ml) turmeric
red pepper chili flakes, to taste (optional)
1 × 10.5 oz (300 g) bag fresh spinach, chopped and blanched
1 cup (250 ml) whipping cream
salt and pepper, to taste
1 tbsp (15 ml) vegetable oil
1 × 8 oz (225 g) package paneer, cubed
4 cups (1 L) basmati rice, cooked, to serve
Garlic Naan, recipe follows (optional)
GARLIC NAAN
2 tbsp (30 ml) butter, melted
1 clove garlic, minced
4 pieces naan

Instructions

  1. In a medium skillet on medium-high heat, heat ghee. Add onions and sauté 5 minutes until translucent. Add ginger and garlic and cook another 2 minutes. Add spices, chili flakes, if using, spinach and cream. Cook another minute while stirring. Allow to cool slightly and transfer to a high-speed blender. Blend on high until smooth and return to skillet. Season with salt and pepper.
  2. In another skillet on medium-high heat, add 1 tbsp (15 ml) oil. Add cubed paneer and fry on each side for about 1 minute or until golden brown. Add paneer into spinach sauce and bring to temperature. Set aside while preparing Garlic Naan, if using. Serve warm with basmati rice and warm naan.
  3. To make Garlic Naan, mix butter and garlic in a small bowl.
  4. In a medium skillet on medium-high heat, toast each piece of naan for 1 minute on each side. Brush one side of each piece with butter mixture. Serve warm alongside palak paneer and basmati rice.
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Drink Pairings

Basque Cheesecake with Roasted Grapes & Red Wine Caramel Sauce

Basque cheesecakes have surged in popularity, and it is easy to see why. A dreamy, creamy cheesecake that does not need to be babied with a water bath, is not too sweet and has an extra boost of flavour thanks to a deeply toasted, caramelized top. Drizzle with a red wine caramel sauce and your taste buds will thank you.
Ingredients Instructions

Ingredients

Serves 12
4 ½ x 8 oz (227 g) cream cheese, room temperature
1 ⅔ cups (400 ml) granulated sugar
2 cups (500 ml) whipping cream
3 tbsp (45 ml) all-purpose flour
6 large eggs + 1 egg yolk
1 tsp (5 ml) vanilla bean paste
2 lbs (900 g) red grapes, on the vine
¼ cup (60 ml) fresh orange juice
2 tsp (10 ml) liquid clover honey
RED WINE CARAMEL SAUCE (make ahead, recipe follows)
½ vanilla bean, halved lengthwise
1 cup (250 ml) red wine
1⅓ cups (325 ml) granulated sugar
¼ cup (60 ml) water
1 tbsp (15 ml) unsalted butter

Instructions

  1. Preheat oven to 450 F (230 C). Line a 10-in (3 L) springform pan with 2 large pieces of parchment paper that overlap in the middle, pressing and creasing to fit snugly in pan and leaving at least 2-in (5 cm) of overhang around all edges. Set aside.
  2. In a stand mixer fitted with paddle attachment, combine cream cheese and sugar. Begin beating on low and gradually increase to high, beating until mixture is smooth and creamy, 4 to 6 minutes, stopping to scrape down sides of bowl as needed with a rubber spatula.
  3. Meanwhile, in a medium bowl, whisk together whipping cream and flour until mostly smooth, about 2 minutes. Add to cream cheese mixture. Beat on low just until incorporated. Add eggs and egg yolk, one at a time, beating on medium-low until combined after each addition. Add vanilla bean paste and beat on low until just combined. Pour mixture into prepared pan and level with a rubber spatula or the back of a spoon.
  4. Bake cheesecake until top is very dark brown and centre is still very jiggly, about 30 to 40 minutes. Transfer to a wire rack, allowing cheesecake to cool completely to room temperature in pan, about 3 hours. Chill, uncovered, at least 4 hours or up to 3 days.
  5. About an hour before serving, preheat oven to 425 F (220 C).
  6. Remove cheesecake from refrigerator, remove sides of pan, place cheesecake on a cake plate and carefully peel back parchment paper. Let stand at room temperature for 30 minutes to 1 hour.
  7. Line a rimmed baking sheet or a 9 × 13-in (23 × 33 cm) baking dish with parchment paper. Place grapes on parchment, drizzle with orange juice and honey and gently toss. Roast in oven until grapes just start to split, about 15 minutes. Set grapes aside to cool slightly for 10 minutes.
  8. Serve slices of cheesecake topped with warm grapes and a drizzle of Red Wine Caramel Sauce.
  9. Any leftover cheesecake may be refrigerated, uncovered, for up to 3 days.
  10. RED WINE CARAMEL SAUCE
  11. Scrape vanilla seeds into a small saucepan, then add vanilla pod and red wine. Bring to a boil over medium-high heat until wine is reduced to about ½ cup (125 ml), about 10 minutes. Remove saucepan from heat and discard vanilla pod.
  12. In a medium saucepan, stir together sugar and water. Bring to a boil over medium-high heat. Boil without stirring, washing down any sugar crystals that form on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook, swirling pan occasionally, until deep golden. Remove pan from heat and carefully pour red wine reduction down side of pan into caramel. Take care, as it will steam and sputter. Return saucepan to medium-low heat and stir continuously until caramel is smooth and has thickened slightly, about 4 minutes. Remove from heat and stir in 1 tbsp (15 ml) butter. Set aside or transfer to an airtight container and refrigerate for up to 1 week.
  13. Makes about 2 cups (500 ml)
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Drink Pairings

Redrum 237

In the classic film with chilling ambiance and the iconic line “Redrum,” Jack Torrance strives to be a good person and to overcome his spicy history, represented by the rich and complex flavours of spiced rum, but he is haunted by the bitter demons of his past, characterized by the Campari, and the eerie atmosphere of the Overlook Hotel.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Dead Man’s Fingers Spiced Rum
1½ oz (45 ml) Campari
1 orange peel, for garnish

Instructions

  1. Chill an old-fashioned glass in the freezer for 5 minutes. In a mixing glass with cubed ice, combine spiced rum and Campari. Stir to chill and dilute, then strain into chilled old-fashioned glass over cubed ice. Express orange peel over the surface to garnish.
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Pork & Shrimp Egg Rolls

Egg rolls, a popular appetizer in Chinese cuisine, have a rich history. Originating from southern China, they were created during the Tang Dynasty. Initially known as “Spring Rolls” they featured thin wheat wrappers filled with vegetables and meats.  Now you can try to recreate these tasty snacks at home! Adjust ingredients per dietary needs.
Ingredients Instructions

Ingredients

Serves About 20
2 tbsp (30 ml) vegetable or grapeseed oil
1 tbsp (15 ml) minced ginger
3 cloves garlic, minced
16 oz (450 g) ground pork
3 cups (750 ml) shredded Napa cabbage
1 carrot, grated
1 × 10.5 oz (300 g) bag prawns, raw, minced
1 tsp (5 ml) sugar
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
½ tsp (2.5 ml) white pepper
1 egg
20 egg roll sheets
4 cups (1 L) vegetable or canola frying oil
DIPPING SAUCE
¼ cup (60 ml) sweet Thai chili sauce
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sriracha
1 tsp (5 ml) sesame oil
1 green onion, sliced

Instructions

  1. In a large skillet on medium-high heat, heat oil. Add ginger and garlic and sauté for 1 minute. Add pork and cook for 5 minutes, using a wooden spoon to gently break apart. Add cabbage and carrot. Sauté for another 5 to 7 minutes until everything is cooked and softened.
  2. Add prawns, sugar, soy sauce, sesame oil and white pepper. Cook another 3 minutes until prawns are cooked. Set aside and allow to cool completely.
  3. In a small mixing bowl, whisk egg with 2 tbsp (30 ml) water.
  4. On a clean, dry surface, lay out a few egg roll sheets side by side. Place 2 tbsp (30 ml) of filling in centre of egg roll sheets to form a line. Using a pastry brush or your finger, brush egg mixture onto edges of egg roll sheets. Fold bottom point over filling towards top point. Fold both side points in towards centre. Roll bottom square to top point. Set aside and continue with remaining egg roll sheets and filling.
  5. In a large saucepan, heat oil to 350 F (175 C). Place a few spring rolls in oil at a time. Fry for 3 minutes or until golden brown and crispy. Transfer onto a clean piece of paper towel and allow to cool slightly. Repeat this step until all spring rolls are fried.
  6. To make Dipping Sauce, in a small bowl, mix sweet Thai chili sauce, soy sauce, sriracha and sesame oil. Serve alongside spring rolls and garnish with green onions.
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Drink Pairings

Spatchcock Turkey with Sage Brown Butter

Try spatchcocking a turkey this Thanksgiving! Removing the backbone and flattening the turkey out makes for a nice even roast on the bird, and it’s so much quicker! Plus, all of the skin gets nice and crisp. The brown butter adds a nice richness and helps the skin to crisp up. The visual impact adds a fun twist on a classic dinner.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 cup (250 ml) butter
4 cloves garlic, crushed
1 cup (250 ml) sage leaves
1 × 8 lbs (3.5 kg) whole turkey
2 tbsp (30 ml) kosher salt, divided
1 tbsp (15 ml) freshly ground black pepper, divided
2 carrots, cut into 2-in (5 cm) pieces
1 onion, quartered
2 stalks celery, cut into 2-in (5 cm) pieces
4 sprigs thyme, for garnish
GRAVY
3 cups (750 ml) turkey or chicken stock
1 bay leaf
reserved turkey backbone and neck from Spatchcock Turkey
3 tbsp (45 ml) butter
¼ cup (60 ml) all-purpose flour
kosher salt and freshly ground black pepper, to taste

Instructions

  1. In a medium saucepan, melt butter with garlic over medium heat. Continue cooking until butter starts to brown. If garlic browns first, remove and set aside. Once butter has browned, remove from heat and add sage leaves. If garlic was removed, add back to saucepan and set aside while preparing turkey.
  2. Dry turkey well with paper towels and lay it breast-side down on a large cutting board. Remove neck and giblets and set aside. Using kitchen shears, cut along each side of the backbone to remove it, holding onto the turkey with a clean tea towel or more paper towel so it doesn’t slip while cutting. Once the backbone has been removed, flip turkey over so breast is facing up. Press down hard on breast bone to flatten turkey. Tie legs together with butcher’s twine and tuck wing tips behind breast. Season underside of turkey with 1 tbsp (15 ml) salt and 1½ tsp (7.5 ml) pepper.
  3. Place carrots, onion and celery on a foil- or parchment-lined baking sheet. Lay turkey on top of vegetables skin-side up. Place turkey neck and backbone on baking sheet. Brush turkey with browned butter and season with the remaining 1 tbsp (15 ml) salt and 1½ tsp (7.5 ml) pepper. Set aside while oven heats.
  4. Preheat oven to 375 F (190 C). Roast turkey for about 2 hours, basting with butter every 20 minutes, until thigh meat reaches 165 F (74 C). After 1 hour, rotate turkey and remove neck and backbone to make Gravy. Rest turkey for 20 minutes before carving. Garnish with thyme sprigs and serve with Gravy.
  5. GRAVY: In a medium saucepan, simmer stock with bay leaf, backbone and neck for 30 minutes. Fine strain and discard bones and bay leaf. In another medium saucepan, melt butter over medium heat. Add flour and mix until no lumps remain and flour turns a very light golden brown. Slowly whisk in stock. Simmer for 10 minutes, stirring occasionally. Add strained drippings from turkey once it has cooked and rested. Check and adjust seasoning if needed. Serve with turkey. Makes about 3 cups (750 ml)
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Drink Pairings

Thai Coconut Noodle Soup with Chicken

Thai cuisine is renowned for its vibrant and complex flavours, and this simple soup is no exception. The star ingredient, red curry paste, brings a fiery kick that is beautifully balanced by the creaminess of the coconut milk. The result is a velvety broth that is both spicy and soothing, a true comfort food that can be whipped up in under 15 minutes.
Ingredients Instructions

Ingredients

Serves 2
4 cups (1 L) chicken or vegetable stock
1 × 14 oz (400 ml) can coconut milk
2 to 4 tbsp (30 ml to 60 ml) Thai red curry paste, or to taste
½ × 14 oz (400 g) package vermicelli or other rice noodle
2 boneless skinless chicken breasts, roasted and sliced
3 green onions, sliced
1 cup (250 ml) bean sprouts
½ cup (125 ml) chopped cilantro
1 lime, cut into wedges, to serve

Instructions

  1. In a large stock pot, bring chicken stock, coconut milk and curry paste to a boil.
  2. In a separate stock pot, bring 4 cups (1 L) water to a boil. Cook noodles according to package directions. Remove from water and rinse with cold water to stop cooking. Divide noodles evenly between 2 serving bowls.
  3. Place sliced chicken over noodles and garnish with green onions, bean sprouts and cilantro. Ladle hot curry broth into each bowl over noodles. Serve hot with limes on side.
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Drink Pairings

Queen Elizabeth

Mid 1930s the Benedictine liqueur brand held a cocktail contest and the “Queen Elizabeth” was the winning entry by bartender Herbert L. Quick, naming the cocktail not after the monarch but his wife Elizabeth. This complex, herbaceous cocktail is perfectly balanced between tart and sweet, certainly worthy of flavour admiration and only 15% abv.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
½ oz (15 ml) Bénédictine B&B
½ oz (15 ml) fresh lime juice
1 lime twist, for garnish

Instructions

  1. Chill a coupe glass in freezer for 5 minutes. In a cocktail shaker with cubed ice, combine dry vermouth, B&B and lime juice. Shake vigorously, then fine strain into chilled coupe glass. Garnish with lime twist.
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Bates Motel

This chilling cocktail balances suspense and intrigue in a single glass. The base of Irish whiskey is a nod to the Bates family name, while the lemon represents Norman Bates’s enigmatic character. A touch of blood-red grenadine adds a sinister element, reminiscent of the infamous shower scene, and the bitters offer an unexpected psychological twist.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Bushmills Triple Distilled Irish Whiskey
¼ oz (7.5 ml) Simple Syrup*
½ oz (15 ml) fresh lemon juice
2 oz (60 ml) soda water
¼ oz (7.5 ml) grenadine
3 dashes Angostura bitters

Instructions

  1. In a cocktail shaker with cubed ice, combine Irish whiskey, Simple Syrup and lemon juice. Shake gently, then strain into a Collins glass. Top with soda water and fill with crushed ice. Mix grenadine and bitters in a shot glass and drizzle over crushed ice.
  2. *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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