FIG & RUM CONSERVE
Ingredients
Serves 2 cups (500 ml)
1 lb (500 g) dried Mission figs, stemmed and coarsely chopped
1 cup (250 ml) Sailor Jerry Spiced Navy Rum, divided
¼ cup (60 ml) freshly squeezed lemon juice
¾ cup + ½ cup (175 ml + 125 ml) water
1 tsp (5 ml) grated fresh ginger
⅓ cup (75 ml) dark brown sugar
1 pinch salt
Instructions
- In a medium, heavy-bottomed, saucepan, combine figs, ½ cup (125 ml) spiced rum, lemon juice, water, ginger, brown sugar and salt. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer, stirring, until figs are very tender and no liquid remains in pan, 20 to 25 minutes. Allow to cool completely.
- Add remaining ½ cup (125 ml) spiced rum to pan. Using a handheld blender, process mixture until smooth. Spoon mixture into eight ¼-cup (60 ml) sterilized jars. Wipe rims of jars clean and seal. Store in refrigerator for up to 3 weeks. Use as a condiment on cheese and charcuterie boards.
Drink Pairings
BOURBON-SOAKED CHERRIES
This delicious homemade preserve is the perfect accompaniment to your holiday entertaining spread. Wrap up a jar or two in a curated gift box of edible treats and you are sure to be the gifting superstar this year!Ingredients
Serves eight 1-cup (250 ml) jars
2 lbs (1 kg) frozen cherries, defrosted and well-drained
½ cup (125 ml) water
1½ cups (375 ml) Luxardo Cherry Liqueur
1 tsp (5 ml) vanilla extract
1 small cinnamon stick
½ cup (125 ml) granulated sugar
2 cups (500 ml) Buffalo Trace Kentucky Bourbon
Instructions
- Line a large tray with paper towels. Spread out cherries in a single layer and allow to drain for 30 minutes to remove excess moisture, then pat cherries dry. Divide cherries between eight 1-cup (250 ml) sterilized jars. Set aside.
- In a medium saucepan, combine water, cherry liqueur, vanilla extract, cinnamon stick, sugar and bourbon. Over medium-high heat, bring mixture to a simmer, stirring occasionally. Reduce heat to medium-low and continue to simmer for another 10 minutes. Remove cinnamon stick.
- Carefully pour hot bourbon mixture evenly over cherries. Wipe rims of jars clean and seal. Cool for 1 hour, then refrigerate cherries for at least 3 days before using or store in refrigerator for up to 1 month. Serve in your favourite Manhattan or Old-Fashioned cocktail.
Drink Pairings
MEYER LEMON & CHAMPAGNE PRESERVES
This delicious homemade preserve is the perfect accompaniment to your holiday entertaining spread. Wrap up a jar or two in a curated gift box of edible treats and you are sure to be the gifting superstar this year!Ingredients
Serves 2½ cups (625 ml)
1½ lbs (750 g) Meyer lemons, or thin-skinned regular lemons, scrubbed, ends trimmed, very thinly sliced, seeds removed
2 to 2½ cups (500 to 625 g) granulated sugar, approximately
½ cup (125 ml) freshly squeezed lemon juice
1¼ cups (310 ml) Champagne
Instructions
- In a medium, heavy-bottomed, non-reactive pan, combine lemon slices and enough cold water just to cover. Bring to a medium-high simmer and cook for 10 minutes. Drain and repeat this step one more time. Allow lemons to cool, then pat dry.
- Place lemon slices in bowl of a food processor fitted with a metal blade. Pulse several times or until mixture is fairly smooth, with some small chunks of lemon remaining. Remove lemons and weigh them using a kitchen scale. Return lemons to large saucepan. Weigh out the exact same amount of granulated sugar as lemons and add to saucepan along with lemon juice and champagne. Stir well.
- Over medium-high heat, bring mixture to a boil, reducing heat if necessary to avoid scorching lemons. Reduce heat to medium-low and cook mixture for about 30 to 40 minutes, stirring often. Continue cooking until preserves thicken and become jamlike.
- Remove from heat and immediately spoon into sterilized jars. Wipe rims of jars clean and seal. Cool for 1 hour and store in refrigerator for up to 3 weeks. Use as a condiment on cheese and charcuterie boards, or on toast and scones.
Drink Pairings
APPLE & CALVADOS BUTTER
This delicious homemade preserve is the perfect accompaniment to your holiday entertaining spread. Wrap up a jar or two in a curated gift box of edible treats and you are sure to be the gifting superstar this year!Ingredients
Serves 3 cups (750 ml)
6 lbs (3 kg) Jonagold or Golden Delicious apples, peeled, cored, cut into ½-in (1.25 cm) pieces
1 cup (250 ml) lightly packed golden brown sugar, or to taste
1 large pinch fine sea salt
¼ cup (60 ml) unsweetened apple cider
1 vanilla bean
½ cup (125 ml) Père Magloire Fine VS Calvados
Instructions
- In a large heavy-bottomed saucepan, combine apples, brown sugar, salt and apple cider. Halve the vanilla bean lengthwise and scrape seeds from pod. Add seeds and pod to saucepan and stir to combine.
- Over medium-high heat, bring mixture just to a boil, stirring constantly. Reduce heat to medium-low. Continue cooking for approximately 1 hour, stirring frequently and mashing apples with the back of a spoon until they are fully cooked and no lumps remain. (Cooking time will vary depending on apple type.) Add Calvados and cook for another 30 minutes, or until almost all liquid has been absorbed into apples.
- Remove from heat and remove vanilla bean. Spoon apple butter into sterilized jars. Wipe rims of jars clean and seal. Cool for 1 hour and store in refrigerator for up to 3 weeks. Use as a sweet side on crêpes, toast or French toast.
Drink Pairings
PISTACHIO KALE PESTO*
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 1 cup (250 ml)
1 garlic clove, minced
½ cup (125 ml) unsalted, shelled pistachios
1 small bunch kale, about 3 handfuls, stems removed
½ lemon, juice only
½ cup (125 ml) grated Parmesan
½ cup (125 ml) olive oil, plus more if needed
1 tsp (5 ml) chili flakes, or to taste
salt and pepper, to taste
Instructions
- In a food processor, place garlic, pistachios, kale, lemon juice, Parmesan, olive oil and chili flakes. Blend on high until smooth. For a thinner pesto, add more olive oil a few teaspoons at a time until desired consistency is reached. Season to taste with salt and pepper. Store in an airtight container for up to a week.
- *If packaging as a gift, be sure to keep refrigerated as long as possible before gifting, and then have recipient refrigerate it as soon as possible.
Drink Pairings
SMOKED TROUT DIP
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves Makes 1½ cups (375 ml)
1 lb (500 ml) boneless smoked trout
½ cup (125 ml) cream cheese, room temperature
½ cup (125 ml) sour cream
½ cup (125 ml) mayonnaise
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) garlic powder
½ lemon, juice only
2 green onions, sliced, green and white parts
Instructions
- In a food processor, place trout, cream cheese, sour cream, mayonnaise, paprika, garlic powder and lemon juice. Blend on high for 1 minute or until combined. Add sliced green onions and pulse until combined. Store in an airtight container for up to 3 days.
- *If packaging as a gift, be sure to keep refrigerated as long as possible before gifting, and then have recipient refrigerate it as soon as possible.
Drink Pairings
ROSEMARY HUMMUS
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 1½ to 2 cups (375 to 500 ml)
1 x 19 oz (540 ml) can chickpeas
1 garlic clove, minced
¼ cup (60 ml) tahini
1 lemon, juice and zest
2 tbsp (30 ml) olive oil
½ tsp (2.5 ml) chili flakes, or to taste
1 tbsp (15 ml) chopped fresh rosemary, stems removed
salt and pepper, to taste
Instructions
- In a small bowl, strain chickpea liquid and set aside for later.
- In a food processor, blend chickpeas, garlic, tahini, lemon zest and juice, olive oil, chili flakes and rosemary on high for 2 minutes. Strain in ¼ cup (60 ml) of reserved chickpea liquid and blend until smooth. If needed, add more liquid until desired consistency is reached. Season to taste with salt and pepper. Store in an airtight container for up to a week.
- *If packaging as a gift, be sure to keep refrigerated as long as possible before gifting, and then have recipient refrigerate it as soon as possible.
Drink Pairings
ZA'ATAR CRACKERS
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 12 - 15 cocktails
2 cups (500 ml) flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) water
5 tsp + 2 tbsp (25 ml + 30 ml) olive oil, divided
1 tbsp (30 ml) za’atar spice
Maldon salt, to taste
Instructions
- In a large mixing bowl, mix flour, baking powder and salt.
- Add water and 5 tsp (25 ml) oil. Using a spatula, mix to form a shaggy dough. With floured hands, bring dough together to form a ball. If dough is too dry, add a few more drops of water. Gently knead dough in bowl for 2 minutes. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- Remove dough from refrigerator. Cut a small piece from dough, about the size of a walnut. On a clean, floured surface, use a rolling pin to roll the ball as thin as possible into an oval shape. (You should be able to see your hand through it.) Place oval on baking sheet and repeat this step with remaining balls of dough, you should have 12 to 15 balls.
- Place remaining 2 tbsp (30 ml) of oil into a small ramekin. Using a pastry brush, brush oil onto each oval, then sprinkle with za’atar spice and Maldon salt.
- Bake until crackers are bubbly and golden brown, about 10 to 12 minutes. Remove and allow to cool. Store in an airtight container for up to 3 days.
Drink Pairings
WINDOW SUGAR COOKIES
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 12 cookies
¾ cup (175 ml) unsalted butter
1½ cups (375 ml) granulated sugar
2 eggs
1 tsp (5 ml) vanilla extract
3 cups (750 ml) flour
½ tsp (2.5 ml) salt
1½ tsp (7 ml) baking powder
¾ cup (175 ml) thick, good quality raspberry jam
2 tsp (10 ml) minced ginger
Instructions
- In a large mixing bowl, use a hand mixer to beat butter and sugar until pale and fluffy, about 3 to 5 minutes. Add eggs and vanilla and mix to combine.
- Using a large sieve, sift flour, salt and baking powder into butter mixture. Mix again to combine. Using hands, form dough into a large disk and wrap tightly in plastic wrap. Refrigerate for at least 3 hours, or overnight.
- Preheat oven to 375 F (190 C). Line 2 cookie sheets with parchment.
- Remove dough from refrigerator and let sit for 3 minutes. Cut dough in half and roll out one half to form a large circle about ¼-in (0.5 cm) thick. Cut 12 circles. Repeat this step with other piece of dough to make 24 circles in total. Using a 1-in (2.5 cm) wide cookie cutter in a star shape cut out a star shape in the middle of 12 cookies.
- Bake for 8 to 10 minutes. Transfer to a wire cooling rack and allow to cool completely.
- In a small mixing bowl, combine jam and ginger. Using a spoon, scoop roughly 2 tsp (10 ml) jam onto each circle-shaped cookie. Place the star cut-out cookie on top to create a sandwich. Store in an airtight container for up to 4 days.
Drink Pairings
RED VELVET WHOOPIE PIES
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 24 cookies
1 cup unsalted butter, room temperature
1 cup (250 ml) granulated sugar
½ cup (125 ml) light brown sugar
2 eggs
2 tsp (10 ml) red food colouring (optional)
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) white vinegar
2 ⅔ cups (650 ml) flour
¼ cup (60 ml) cocoa powder, sifted
1 tsp (5 ml) baking soda
½ tsp salt
Cream Cheese Frosting, recipe follows
CREAM CHEESE FROSTING
½ cup (125 ml) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) salt
3 cups (750 ml) icing sugar*
Instructions
- Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside.
- In a large mixing bowl, use an electric hand mixer to cream butter and sugars until pale and fluffy, about 5 minutes. Add eggs, red food dye (if using), vanilla and vinegar. Beat to combine.
- In a separate mixing bowl, whisk together flour, cocoa powder, baking soda and salt. Add dry ingredients to wet ingredients and, using a spatula, mix together to form a dough. Wrap dough with plastic wrap and refrigerate for 1 hour. Make Cream Cheese Frosting.
- Remove dough from refrigerator and roll into 1-in (2.5 cm) sized balls (roughly the size of a golf ball). Place 6 to 8 dough balls on baking sheet evenly spaced apart. Bake until cooked through, about 12 to 15 minutes. Remove and place on a wire cooling rack. Repeat this step until all cookies are done. Allow to cool completely before icing.
- To assemble, using a piping bag or zip-top bag, cut tip of bag to release icing. Place a tablespoon-sized dollop of icing onto 1 cookie bottom. Using another cookie (flat side), press against the icing to create a sandwich. Repeat with remaining cookies.
- To make cream cheese frosting, In a large mixing bowl, use an electric hand mixer to cream together butter, cream cheese, vanilla and salt. Add icing sugar 1 cup (250 ml) at a time, waiting until sugar is completely mixed in before adding more. Place into a piping bag or zip-top bag and refrigerate until ready to use.