test | BCLIQUOR

Red Velvet Stacks

Handheld spring desserts to offer at your next picnic or garden party.

Ingredients

Serves 12

5 cups (1.25 L) flour, spooned and levelled

2 tsp (10 ml) salt

3 cups (750 ml) sugar

2 tsp (10 ml) baking soda

¼ cup (60 ml) cocoa powder

2 cups (500 ml) buttermilk

2 cups (500 ml) vegetable oil

4 large eggs, room temperature

4 tsp (20 ml) white vinegar

4 tbsp (60 ml) red food colouring gel

1 tbsp (15 ml) + 2 tsp (10 ml) vanilla extract, divided

2 x 8 oz (500 g) brick cream cheese

¼ cup (60 ml) butter

1 tsp (5 ml) salt

4 cups (1 L) icing sugar

strawberries, for garnish

Instructions

Preheat oven to 350 F (180 C). Grease and line 2 rimmed 12‑in x 17-in (30 cm x 43 cm) baking sheets with parchment paper.
In a large bowl, sift together flour, salt, sugar, baking soda and cocoa powder. In another large bowl, mix buttermilk, vegetable oil, eggs, white vinegar, red food colouring and 1 tbsp (15 ml) vanilla extract.
Sift and fold dry ingredients into wet ingredients, scraping down sides and bottom of bowl to fully incorporate batter.
Evenly pour batter into prepared baking sheets and bake for about 25 minutes, or until knife inserted in centre of cake comes out clean.
Cool on wire rack. Once cooled, run blunt knife along edges of pan to release cake, if necessary, and invert onto clean surface. Peel and discard parchment lining. Using a 2¼‑in (5.5 cm) round cutter, cut 18 cake circles from each sheet cake and store in airtight container until ready to use.
In large bowl, beat together cream cheese, butter, 2 tsp (10 ml) vanilla extract and salt until smooth. Mix in 1 cup (250 ml) icing sugar at a time until frosting is fully incorporated and holds together. Transfer frosting to large piping bag fitted with #12 round piping nozzle.
Pipe ½-in (1.25 cm) frosting mounds around outer edge and centre of 2 cake circles. Place 1 cake circle on top of the other and top with a third circle. Repeat this step to create 12 Red Velvet stacks.
Decorate the top of each stack with remaining frosting and garnish with strawberries, as desired.

Email Recipe

Drink Pairings

Avocado Lime Entremets

Handheld spring desserts to offer at your next picnic or garden party.

Ingredients

Serves 12

2 large avocados

1 tbsp (15 ml) fresh lime juice

⅓ cup (75 ml) + 1¼ cups (310 ml) sugar, divided

1 pinch salt

5 sachets gelatin, divided

2 tbsp (30ml) warm water

1 cup (250 ml) cream cheese, at room temperature

1 tsp (5 ml) lime zest

12 Lime Jellies, make ahead, recipe follows

2 tbsp (30 ml) + ⅔ cup (150 ml) water

⅔ cup (150 ml) condensed milk

2 tsp (10 ml) vanilla extract

12 oz (340 g) white chocolate, finely chopped

12 Almond Sables, make ahead, recipe follows

½ cup (125 ml) ground pistachios for garnish

raspberries and mint, for garnish

Instructions

Cut avocados in half and scoop out flesh. Discard seeds and skin.
In blender, mix avocados, lime juice, ⅓ cup (75 ml) sugar and salt until smooth.
In a small heatproof bowl, bloom 2 sachets of gelatin in warm water, about 10 minutes.
In a large bowl, beat cream cheese until no lumps remain. Add avocado mixture and mix well.
. Place bowl of bloomed gelatin in bowl of hot water until gelatin melts, about 2 minutes. Stir well until fully melted, then add to avocado mixture along with lime zest. Mix well until all ingredients are fully incorporated.
Pour mixture into twelve 2½-in (6.25 cm) domed silicone moulds, filling halfway up each dome. Add 1 Lime Jelly into each dome, flat-side facing up (if jellies are domed). Press lightly. Top with additional avocado mousse. Smooth surface with offset spatula and refrigerate for about 4 hours. Then freeze for at least another 2 hours before assembly.
To prepare a mirror glaze before assembly, in a small bowl, bloom 3 sachets of gelatin in 2 tbsp (30 ml) water, for about 10 minutes.
In a medium saucepan, bring remaining ⅔ cup (150 ml) water, 1¼ cups (310 ml) sugar, condensed milk and vanilla extract to a gentle simmer. Turn off heat and stir in bloomed gelatin. Mix thoroughly.
Place chopped white chocolate in a heatproof bowl. Pour hot condensed milk mixture through sieve over white chocolate and allow to melt, about 5 to 7 minutes.
Fully submerge immersion blender into melted white chocolate and blend until smooth without lifting blender while it is on. This avoids trapping air that can cause bubbles.
Strain mixture through a fine mesh sieve into large bowl and cover surface with plastic wrap. Cool mixture for about 15 to 25 minutes, until 92 F (33 C). It is ready to pour over avocado mousse dome at this point.
To assemble, place a wire rack over a baking sheet. Place Almond Sables on wire rack about 2-in (5 cm) apart. Invert frozen avocado mousse domes over sables.
Pour mirror glaze over mousse domes to fully coat, catching excess drips in baking sheet under wire rack. Refrigerate at least 1 hour. Discard remaining mirror glaze or store for future use. Can be refrigerated for up to 2 weeks. Heat gently and mix until it is liquid, then cool to 92 F (33 C) to use as glaze on fruits or other desserts, as desired.
Using a small offset spatula, gently transfer mousse domes to serving plates. Note: mousse domes will be sticky to touch.
Garnish base of each dome with ground pistachios and top with raspberries and mint, as desired.

Email Recipe

Drink Pairings

BLACK PEPPER COSMOPOLITAN

Spiced cocktails are truly having a moment this winter. It’s the ideal time to refresh seasonal flavours and festive favourites with a spike of heat from various dried, fresh and preserved ingredients, many of which might already be in your pantry!

Ingredients

Serves 1

2 sprigs fresh rosemary, plus more for garnish

¼ fresh lemon, skin-on, cut into chunks

1½ oz (45 ml) Absolut Citron Vodka

1 oz (30 ml) cranberry juice

½ oz (15 ml) Triple Sec Orange Liqueur

freshly ground black pepper and a sprig of rosemary, for garnish

Instructions

In the bottom of a cocktail shaker, add lemon chunks and clap the rosemary sprigs between your hands before dropping into the shaker. Muddle together until aromatic. Add ice, vodka, juice and orange liqueur and shake vigorously until thoroughly chilled, about 30 seconds. Strain through a fine cocktail sieve into a chilled Martini or coupe glass. Sprinkle 2 to 3 grinds of fresh black pepper over the drink. Garnish with fresh rosemary.

Email Recipe

Featuring

WASABI COLLINS

Ingredients

Serves 1

1-in (2.5 cm) piece skin-on English cucumber, cut into quarters

3 fresh mint leaves

1½ oz (45 ml) Roku Gin

¾ oz (22 ml) freshly squeezed lime juice

½ oz (15 ml) simple syrup*

¼ tsp wasabi

1 lemon or lime wedge

Togarashi seasoning or nori chip, for garnish (optional)

soda water, to top

Instructions

In the bottom of a cocktail shaker, muddle cucumber and mint until aromatic and soft. Add gin, lime, syrup and wasabi, then fill shaker with ice. Shake vigorously until wasabi is completely integrated and drink is thoroughly chilled, about 30 seconds. If using Togarashi seasoning, rim a highball glass by running citrus wedge around all or part of glass rim, then dip into a saucer of seasoning. Strain drink through a fine cocktail sieve into highball glass. Add a few cubes of ice and top with soda water. Garnish with a nori chip, if desired.
* 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.

Email Recipe

Featuring

DIRTY TEQUILA MARTINI

Ingredients

Serves 1

1½ oz (45 ml) El Jimador Reposado Tequila

½ oz (15 ml) dry white vermouth

1 oz (30 ml) olive brine

¼ oz (7 ml) jalapeño brine

1 tsp (5 ml) flavour enhancer, such as Accent (optional)

1 lemon or lime wedge

salt, seasoned salt or chili-lime seasoning (such as Tajin), to rim glass

cocktail olives or jalapeño, for garnish

Instructions

Fill the bottom of a cocktail shaker with ice and add tequila, vermouth, both brines and flavour enhancer. Stir for 30 seconds to 1 minute, until drink is thoroughly chilled and flavour enhancer is dissolved. Run citrus wedge around Martini or coupe glass rim then dip into a saucer of salt or seasoning to coat. Strain drink into rimmed glass and serve. Garnish with an olive or jalapeño.

Email Recipe

Featuring

GINGER OLD-FASHIONED

Ingredients

Serves 1

1-in (2.5 cm) piece fresh ginger root, peeled and sliced into ¼-in (0.5 cm) coins

1 tsp (5 ml) maple syrup

2 oz (30 ml) Angel’s Envy Bourbon

2 to 3 dashes ginger bitters

candied ginger or ginger candy (such as Gin-Gins or Chimes), for garnish

Instructions

In the bottom of a cocktail shaker, use a muddler to crush fresh ginger until its fibers break down and it releases fresh juice. Add syrup, bourbon and bitters, then fill shaker with ice. Shake vigorously until thoroughly mixed and chilled, up to 30 seconds. Taste and, if desired, add more ginger bitters, shaking to incorporate. Strain through a fine cocktail sieve into an old-fashioned glass over a large cube of ice. Garnish with a piece of candied ginger or ginger candy.

Email Recipe

Featuring

BLOOD ORANGE SPICY DAIQUIRI

Ingredients

Serves 1

1½ oz (45 ml) Havana Club 3-Year-Old Rum

1½ oz (45 ml) freshly squeezed blood orange juice

½ oz (15 ml) freshly squeezed lime juice

½ oz (15 ml) simple syrup*

2 to 3 dashes Angostura bitters

2 to 3 dashes hot sauce (such as Tabasco)

orange zest or a fresh or dried red chili pepper, for garnish

Instructions

In a cocktail shaker filled with ice, add rum, citrus juices, syrup, bitters and hot sauce. Shake vigorously for 30 seconds, or until thoroughly chilled. Add additional bitters or hot sauce, to taste, then shake to combine. Strain through a fine cocktail sieve into a wine or cocktail glass, then top with cubed ice. Garnish and serve.
* 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.

Email Recipe

Featuring

SPICE & EVERYTHING NICE

Sparkling cocktails are great for celebrating the different events and important moments in our lives. This sparkling cocktail can be served to celebrate the holidays, New Year’s, Valentine’s Day, a birthday or any other reason to raise a glass to toast an occasion.

Ingredients

Serves

1 oz (30 ml) Woodford Reserve Bourbon

½ oz (15 ml) simple syrup*

1 barspoon (5 ml) cherry brine (liquid from cocktail cherries)

5 dashes Agnostura bitters

2 strips orange peel, pith removed, save 1 for garnish

2 oz (60 ml) Segura Viudas Cava Brut

cherry and orange peel, for garnish

Instructions

In a mixing glass with cubed ice, express oils from 1 orange peel, then combine bourbon, simple syrup, cherry brine and aromatic bitters. Stir to chill and dilute. Strain into a flute and top with sparkling wine. Garnish with a cherry and orange peel.
* 1:1 ration of sugar dissolved in boiling water. Allow to cool before using.

Email Recipe

Featuring

CITRUS & CRANBERRY SPARKLE

Ingredients

Serves 1

1 oz (30 ml) Tanqueray Flor de Sevilla Gin

1 oz (30 ml) cranberry juice

½ oz (15 ml) simple syrup*

½ oz (15 ml) lemon juice

3 oz (90 ml) Segura Viudas - Cava Brut Reserva

fresh cranberries and orange peel, for garnish

Instructions

In a mixing glass with cubed ice, combine gin, cranberry juice, simple syrup and lemon juice. Stir to chill and dilute. Strain into a flute and top with sparkling wine. Garnish with fresh cranberries and an orange peel.
* 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.

Email Recipe

Featuring

OYSTERS ON THE HALF SHELL WITH APPLE HORSERADISH DILL SLAW

Be the toast of the town this New Year’s by throwing a gathering full of inspired bites that are not only delicious, but also easy to whip together as well. All that will be left is to pop a bottle of Champagne and toast to the New Year.

Ingredients

Serves Serves 6

1 large Granny Smith apple

1 stalk celery

1 tsp (5 ml) prepared horseradish

½ tsp (2 ml) apple cider vinegar

2 tsp (10 ml) crème fraîche or sour cream

1 tbsp (15 ml) chopped fresh dill, plus extra for garnish

12 oysters of your choosing

Instructions

Peel, quarter and core apple. Using a mandoline or sharp knife, slice apple quarters paper thin. Stack slices, a few at a time, and cut them into thin julienne. Cut celery into 1-in (2.5 cm) long pieces and then into thin julienne.
In a large bowl, add julienne apple and celery along with horseradish, apple cider vinegar, crème fraîche and dill. Toss gently until well combined. Refrigerate while preparing oysters.
Scrub shells of oysters with a stiff-bristled brush and rinse thoroughly under cold running water. Discard any oysters that are not closed.
To shuck oysters, working with 1 oyster at a time, grip it, flat-side up, with a folded tea towel to protect your hand. Positioning an oyster knife to one side of hinge, push tip between shells and twist and pry upward to open. Keeping blade of oyster knife firmly against top flat shell, run it around the perimeter of the oyster to sever muscle holding shell halves together. Discard top shells. Run knife underneath oyster to free it from bottom shell, being careful not to spill juice, then set oyster in its shell on a plate. Repeat with remaining oysters.
To serve, pour a layer of crushed ice onto a platter. Arrange oysters on top of ice, taking care not to spill their juices. Divide apple horseradish slaw overtop each oyster and garnish with a sprig of dill. Serve immediately.

Email Recipe

Drink Pairings

Subscribe to test