TIRAMISU CRÊPE CAKE
Ingredients
Serves 12
12 large eggs
2 cups (500 ml) all-purpose flour
½ tsp (2.5 ml) salt
2 cups (500 ml) whole milk
1 cup (250 ml) whipping cream
2 tsp (10 ml) vanilla
unsalted butter, for frying
26 oz (750 g) mascarpone cheese, room tempreature
8 oz (250 g) cream cheese, room temperature
1¼ cups (310 ml) icing sugar
1 tsp (5 ml) instant espresso powder
2 tbsp (30 ml) amaretto liqueur
cocoa powder, for dusting and garnish
Instructions
- In a food processor, mix eggs, flour, salt, whole milk, cream and vanilla until thoroughly combined. Transfer to a jug and let sit for 20 minutes.
- Heat a small knob of butter in a 7-in (18 cm) non-stick frying pan over medium-high heat. When lightly bubbling, pour in enough batter to coat pan, tilt until even, then cook for about 1 minute. Crêpe is ready to flip when bubbles appear on surface and edges look dry. Flip with a spatula and cook for one more minute. Transfer to a plate and cover with a clean tea towel. Repeat with remaining batter, ending up with about 18 crêpes.
- While crêpes cool, in bowl of an electric mixer fitted with whisk attachment, whisk together mascarpone and cream cheese until smooth. Add icing sugar, espresso powder and amaretto liqueur. Whisk until well combined and thick and creamy. Refrigerate for 30 minutes.
- To assemble cake, place first crêpe on a serving plate and spread about 1 to 1½ tbsp (15 ml to 22 ml) of cream mixture into a thin layer. Dust lightly with cocoa powder and place a second crêpe on top. Repeat, layering crêpes, cream and cocoa until crêpes have been used up.
- Transfer remaining cream into a piping bag with a round tip and pipe little dollops on top of cake. Refrigerate cake again for about 30 minutes. Dust with cocoa powder and serve
Drink Pairings
VEGETABLE MEDLEY POLENTA PIE
Ingredients
Serves 6
3½ cups (875 ml) vegetable stock
1 cup (250 ml) polenta
2 cups (500 ml) almonds, shelled
¾ cup (175 ml) water
5 garlic cloves, roasted
2 tbsp (30 ml) nutritional yeast.
salt and pepper, to taste
1 large zucchini
1 large sweet potato
1 small eggplant
thyme leaves, for garnish
Instructions
- Preheat oven to 350 F (175 C).
- Line a 9-in (2.5 L ) springform cake pan with parchment paper, including sides. Spray with non-stick spray and set aside. Repeat with a cookie sheet.
- In a medium saucepan, over high heat, bring vegetable stock to boil. Whisk in polenta, stirring constantly. Reduce heat to low, cover with a lid and cook for 5 minutes, until thick. Pour just enough into cake pan to cover bottom (a little less than half ). Pour remaining polenta onto cookie sheet and spread with a spatula. Refrigerate both for 30 minutes.
- In a high-speed blender, add almonds, water, garlic and nutritional yeast. Blend on high, scraping down sides. If still too thick, add a little more water, to form a smooth, ricotta-like texture.
- Remove polenta from refrigerator. Cut two 2-in (5 cm) wide long strips of polenta from the cookie sheet. Place these along sides of cake pan to form the “crust,” making sure there are no gaps at base. Pour almond “ricotta” into base of pan and spread evenly. Return to refrigerator while preparing vegetables.
- Slice all vegetables into ⅛-in (0.25 cm) rounds. Sprinkle zucchini and eggplant with a little salt and let sit for 5 minutes. Pat dry using a paper towel. Assemble vegetables, either overlapping horizontally or vertically, on top of almond “ricotta.”
- Bake for 45 minutes, until vegetables are fork-tender. Garnish with fresh thyme leaves and serve
Drink Pairings
PESTO-STUFFED ROASTED CAULIFLOWER SERVED WITH TAHINI SAUCE
Ingredients
Serves 6
1 large cauliflower
1 cup (250 ml) basil, packed
3 garlic cloves
1 lemon, zest and juice
2 tbsp (30 ml) nutritional yeast
2 cups (500 ml) spinach, packed
1 cup (250 ml) +2 tbsp (30 ml) bread crumbs, divided
¼ cup (60 ml) + 1 tbsp (15 ml) extra-virgin olive oil, divided
salt and pepper, to taste
¼ cup (60 ml) pine nuts, toasted, for garnish
TAHINI SAUCE
½ cup (125 ml) tahini
3 garlic cloves
¼ cup (60 ml) water
1 tsp (5 ml) honey
1 tbsp (15 ml) nutritional yeast
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Trim any leaves from base of cauliflower. Using a paring knife, partially remove core of cauliflower. Be careful not to cut off any florets.
- In a large soup pot, add cauliflower, with enough water to cover, and bring to a boil. Cook for 10 minutes, then remove from heat to cool.
- In a food processor, place basil, garlic, lemon juice, zest, yeast and spinach. Pulse to combine and sprinkle in 1 cup (250 ml) bread crumbs. Blend on medium while streaming in ¼ cup (60 ml) olive oil. Season to taste. Place mixture in a piping bag and cool in refrigerator for 10 minutes.
- Pipe pesto into cauliflower base, making sure to fill all nooks. Place right-side up on a cast iron pan. Top with 1 tbsp (15 ml) olive oil and season to taste with salt and pepper. Bake in oven for 35 to 40 minutes, until fork-tender. Remove and top with 2 tbsp (10 ml) bread crumbs, then return to oven. Broil on high for 1 to 2 minutes until golden brown.
- Serve topped with Tahini Sauce and pine nuts.
- For TAHINI SAUCE, place all ingredients in a small blender and blend on high. Add more water for a thinner consistency, if desired.
Drink Pairings
WILD RICE AND ISRAELI COUS COUS-STUFFED BUTTERNUT SQUASH
Ingredients
Serves 6
1 large butternut squash
1 tbsp (15 ml) extra-virgin olive oil
1 small yellow onion, diced
2 garlic cloves, minced
2 sprigs thyme, de-stemmed
2 cups (500 ml) packed spinach leaves
2 cups (500 ml) wild rice cooked in vegetable stock
1 cup (250 ml) cooked Israeli cous cous,
½ cup (125 ml) golden raisins
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (175 C).
- Cut squash in half, lengthwise. Place face down on a parchment-lined baking sheet. Bake for 30 minutes until slightly fork-tender. Using a spoon, scoop out seeds, then hollow out a well for stuffing, leaving ¾-in (2 cm) of squash as a border. Set aside.
- In a medium skillet, over medium heat, heat oil. Sautée onions, garlic and thyme. Once onions are translucent, add spinach and cook until wilted. Remove from heat and allow to cool.
- In a large mixing bowl, add cooked rice, cous cous, cooled spinach mixture and raisins. Stir to combine. Season with salt and pepper. Firmly pack each squash half with stuffing. Flip one half onto the other and use twine to fasten together tightly.
- Return to oven and bake for another 25 minutes. Use a toothpick to check if squash is tender all the way through. If not, bake for another 10 to 15 minutes, until tender.
- Serve on a platter, whole or cut into 1-in (2.5 cm) rounds.
Drink Pairings
CHOCOLATE TUXEDO PARFAITS
Ingredients
Serves 6
2 tsp (10 ml) gelatin, divided
2 tbsp (30 ml) water, divided
16 oz (500 g) dark chocolate chips, divided
4¼ cups (1 L) whipping cream
2 tbsp (30 ml) instant coffee powder, divided
¼ tsp (1 ml) salt, divided
½ cup (125 ml) sugar
7 oz (200 g) white chocolate chips
raspberries and mint, for garnish
Instructions
- Use a large rectangular dish 2-in (5 cm) to 3-in (8 cm) deep, that can fit 6 stemmed brandy glasses or stemless wine glasses leaning on their sides, along edge of baking pan. Cover dish with tea towel to protect glasses from slipping.
- In small ramekin, pour 1 tsp (5 ml) gelatin over 1 tbsp (15 ml) water and allow to bloom for about 5 minutes.
- In a large heatproof bowl, place 8 oz (250 g) dark chocolate chips.
- In small saucepan, gently simmer ¼ cup (60 ml) cream, 1 tbsp (15 ml) instant coffee powder, ⅛ tsp (pinch) salt and the sugar, until sugar is completely melted. Remove from heat and mix in bloomed gelatin.
- Pour warm cream mixture evenly over dark chocolate. Do not stir yet. Allow chocolate to melt for about 2 minutes. Then whisk together until smooth. Set aside.
- Whisk 1¾ cups (425 ml) cream until stiff peaks form. Fold in ⅓ whipped cream into chocolate mixture until just combined. Then fold in remaining whipped cream until no streaks can be seen.
- Fill mousse into a large piping bag with large nozzle. Evenly distribute among 6 glasses, holding them at an angle. Pipe mousse to cover base and one side of glass. Carefully place at angle into prepared dish lined with tea towel. Refrigerate for at least 4 hours.
- In small ramekin, pour 1 tsp (5 ml) gelatin over 1 tbsp (15 ml) water and allow to bloom for about 5 minutes.
- In a large heatproof bowl, place white chocolate.
- In a small saucepan, gently simmer ½ cup (125 ml) cream. Remove from heat. Add boomed gelatin and mix until fully melted.
- Pour warm cream mixture evenly over white chocolate and mix until chocolate melts completely and mixture is smooth. Allow to cool slightly.
- Whisk 1 cup (250 ml) cream until stiff peaks form. Fold in ⅓ of whipped cream into white chocolate mixture until just combined. Then fold in remaining whipped cream until no streaks can be seen.
- Fill mousse into large piping bag with large nozzle. Evenly distribute among 6 glasses with chilled dark chocolate mousse by holding serving glass at opposite angle. Pipe mousse to cover other side of glass. Together, both mousses should create a V-shaped space. Carefully lean glasses at an angle into prepared dish lined with tea towel and refrigerate for at least 4 hours.
- Place 8 oz (250 g) dark chocolate, 1 tbsp (15 ml) coffee powder and ⅛ tsp (pinch) salt into large, heatproof bowl.
- In small saucepan, gently simmer ¾ cup (175 ml) cream. Pour evenly over chocolate mixture and allow to melt for about 2 minutes. Then whisk until chocolate has fully melted and mixture is smooth and glossy.
- Pour ganache into V-shaped space in centre of glasses, so it reaches up to edges of both mousses.
- Place in tray, standing upright this time and refrigerate for at least 2 hours.
- To serve, garnish with raspberries and mint.
Drink Pairings
PAVLOVA WREATH WITH LEMON MASCARPONE CREAM
Ingredients
Serves 10 to 12
6 large egg whites, at room temperature
⅛ tsp (pinch) salt
2½ cups (625 ml) sugar, divided
1 tsp (5 ml) vinegar
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) corn starch
1 cup (250 ml) lemon curd
1 cup (250 ml) mascarpone cheese
¼ cup (60 ml) water
1 cup (250 ml) cranberries
currants, pomegranate seeds and mint, for garnish (optional)
Instructions
- Preheat oven to 300 F (150 C) and move oven rack to centre position. Line a large baking sheet with parchment paper. Trace a 10-in (25 cm) circle on parchment paper. Trace another 5-in (12 cm) circle inside larger circle to form a 2½-in (6.25 cm) wide ring. Place traced paper back on baking sheet, traced side down.
- In bowl of stand mixer, beat together egg whites and salt on medium speed until slightly frothy, about 30 seconds. Slowly add ½ cup (125 ml) sugar and increase speed to high. Continue beating for 1 minute. Scrape down sides and bottom of bowl, then continue beating on high speed until eggs resemble foam. Scrape down sides and bottom of bowl again. Continue whisking on high speed, gradually adding 1½ cup (375 ml) sugar, 1 tbsp (15 ml) at a time until fully incorporated and meringue reaches stiff peak stage. Add vinegar, vanilla and corn starch. Whisk for 7 to 10 seconds.
- Use about 1 tsp (5 ml) of meringue to stick bottom of parchment paper to baking sheet at each corner. Fill meringue into large piping bag without nozzle. Pipe large dollops (approximately 3-in (8 cm) diameter) of meringue around traced ring on parchment paper. Alternatively, use 2 large spoons to scoop out dollops of meringue inside traced ring (approximately 10 to 12).
- Using back of a metal tablespoon, shape hollow “bowls” in each dollop to hold filling later.
- Bake for 1 hour, 10 minutes. Turn off oven and without opening door, let meringue continue to dry in oven for another hour. Remove from oven and cool completely.
- In a bowl, mix lemon curd and mascarpone until smooth. Refrigerate until ready to assemble.
- In a small saucepan make simple syrup by heating ¼ cup (60 ml) sugar and ¼ cup (60 ml) water. Bring to a boil. When sugar has melted, remove from heat and add cranberries. Stir to coat fruit. Strain fruit and spread over wire rack on shallow baking sheet and allow to cool completely.
- Place ¼ cup (60 ml) sugar into a shallow bowl. Roll cranberries in sugar to frost them, then place frosted cranberries in shallow container until ready to use.
- When ready to assemble, scoop out hollows in each baked meringue dollop, if needed, to create “bowl.” Spoon lemon mascarpone filling into each of them. Top with frosted cranberries as desired, and garnish with mint and other fruit, if preferred.
Drink Pairings
Gingerbread Cake
Ingredients
Serves 18 to 20
CAKE
24 oz (750 g) flour, plus extra for dusting
1 cup (250 ml) cocoa powder
1½ tsp (7 ml) salt
6 tbsp (90 ml) ground ginger
1 tbsp (15 ml) ground cinnamon
¾ tsp (4 ml) ground cloves
¼ tsp (1 ml) nutmeg
¼ tsp (1 ml) cayenne powder
1 tbsp (15 ml) + 2¼ tsp (11 ml) baking powder, divided
2 cups (500 ml) brewed coffee, cooled
½ cup (125 ml) buttermilk
¾ cup (175 ml) fancy molasses
4 cups (1 L) sugar
2 cups (500 ml) vegetable oil
9 large eggs, lightly beaten
3 tbsp (45 ml) grated ginger
ERMINE FROSTING
4½ cups (1.125 L) sugar
1 cup (250 ml) flour
6 tbsp (90 ml) cornstarch
1½ tsp (7 ml) salt
4½ cups (1.125 L) milk, divided
2¼ lbs (1.125 kg) butter
1½ tbsp (22 ml) vanilla extract
BAKED DULCE DE LECHE (CARAMEL)
1 x 9¾ oz (300 ml) can condensed milk
PRALINE SHARDS
1½ cups (375 ml) sliced almonds, lightly toasted
2 cups (500 ml) sugar
½ tsp (2 ml) salt
½ cup (125 ml) water
1 tbsp (15 ml) butter
Instructions
- To make CAKE, preheat oven to 350 C (180 F). Lightly grease and dust some flour over two 7-in (18 cm) and two 9-in (23 cm) round cake pans. Line bottom of pans with parchment paper.
- In a large bowl, sift together flour, cocoa powder, salt, spices and 1 tbsp (15 ml) baking powder.
- In another large bowl, whisk together coffee, buttermilk, molasses, 2¼ tsp (11 ml) baking powder, sugar and oil. Add eggs and ginger. Beat until well combined.
- Combine wet and dry ingredients and pour 1¼ cups (310 ml) batter into each of the smaller cake pans and 2 cups (500 ml) batter into the larger cake pans.
- Bake for 25 to 30 minutes or until a knife inserted in centre of cakes come out clean. Cool completely on a wire rack. Refrigerate to chill before assembling.
- To make ERMINE FROSTING, in a bowl, whisk together sugar, flour, cornstarch and salt. Gradually add 2 cups (500 ml) milk and whisk constantly to form paste. Then add remaining milk and whisk together until smooth.
- In a medium-sized saucepan, add frosting mixture and cook over medium heat, whisking constantly until it boils and forms a paste-like custard. Remove from heat and set aside to cool completely.
- In a bowl, whisk together butter and vanilla until light and fluffy. Add cooled custard mixture and whisk on high speed until frosting is smooth.
- To make DULCE DE LECHE, preheat oven to 425 F (220 C) and adjust oven rack to centre position. Place wire rack in a deep Dutch oven or roasting pan.
- Pour condensed milk into a heatproof bowl. Cover and seal with aluminium foil. Place over wire rack in Dutch oven or roasting pan.
- Pour boiling water into pan until it reaches halfway up sides of container holding condensed milk.
- Bake for 1 hour, then check water level. Top up as needed with boiling water to reach same level as before. Bake for another hour.
- Remove from oven and carefully lift container with caramel onto tea towel. Poke holes on surface of foil with fork. Allow to cool completely. Remove foil and stir well. Can be stored in refrigerator for up to 2 weeks.
- To make PRALINE SHARDS, lightly toast almond flakes in a preheated 350 F (180 C) oven for 5 to 7 minutes. Remove from oven and cool completely
- Lightly grease and line bottom of baking sheet with parchment paper. Set aside.
- Place sugar and salt in a heavy-bottomed medium saucepan. Pour water evenly over sugar. Do not stir. Heat over medium-low heat until sugar has melted.
- Increase heat to medium and allow mixture to boil. Do not stir. If sugar crystals form along sides of saucepan, use wet pastry brush to wipe them away.
- Do not leave boiling mixture unattended as it can burn very quickly. Once sugar mixture starts turning into deep amber from gold colour, remove from heat. Add butter and toasted almonds. Stir together and pour over prepared baking sheet. Do not touch as mixture will be extremely hot.
- Using an offset spatula, quickly spread and even out surface of mixture. Allow to cool completely, about 1 hour.
- When ready to use, break the praline into pieces and shards. Can be stored in an airtight container for up to 2 weeks. Do not refrigerate.
- To assemble well-chilled cakes, slice cakes in half, horizontally. Fill large piping bag, without nozzle, with frosting.
- Place one half of large cake on serving platter. Pipe 1 cup (250 ml) Ermine Frosting over surface. Using an offset spatula, smooth frosting evenly over surface and cover with other half of cake. Continue this step with other large cake to form one 4-layer cake. Apply even, but thin layer of frosting on entire surface of cake. This is the crumb coat.
- Place one layer of smaller cake over 8-in (20 cm) cake base. Repeat with layering as above using about ⅔ cup (150 ml) frosting between layers. Frost with crumb coat and refrigerate both cakes for 1 hour.
- Remove large cake from refrigerator and pipe any desired pattern over surface of cake. Return to refrigerator.
- Remove smaller cake from refrigerator and evenly frost entire surface. Return to refrigerator.
- When ready to serve, cut 8 to 10 thick wooden skewers to height of large cake. Insert into centre of large cake to cover roughly 6-in (15 cm) diameter. This will offer support to top cake tier. Place smaller cake over centre of larger cake.
- Pipe Dulce de Leche over surface of top tier. Using spatula, spread caramel and allow it to flow over edges. Decorate top of cake with praline.
Drink Pairings
TWELFTH NIGHT
Ingredients
Serves 1
1½ oz (45 ml) Ketel One Peach & Orange Blossom Vodka
3 oz (90 ml) cranberry juice
3 oz (90 ml) dry sparkling wine
rosemary sprig, for garnish
Instructions
- In a cocktail shaker, combine vodka with cubed ice. Stir to chill. Strain into a Collins glass and add sparkling wine. Gently add cubed ice and garnish with a rosemary sprig.
Featuring
GINGERSNAP PARFAITS
Ingredients
Serves 6 to 8
2 cups (500 ml) crumbled gingersnap cookies
3 tbsp (45 ml) Kahlúa
4 cups (1 L) whipping cream
2 tbsp (30 ml) sugar
1 tbsp (15 ml) vanilla extract
¼ cup (60 ml) espresso
1 package instant chocolate pudding
1 cup (250 ml) milk
1 cup (250 ml) cold coffee
1 tsp (5 ml) cocoa powder, for garnish
candied ginger, for garnish
Instructions
- Place 1 tbsp (15 ml) gingersnap crumbs in each of 6 to 8 tall parfait glasses. Pour 1 tsp (5 ml) Kahlúa over crumbs and set aside.
- In a non-reactive mixing bowl, add whipping cream, sugar, vanilla and espresso. With an electric mixer, whip until stiff peaks form. Place in a large piping bag and set in refrigerator.
- In a large mixing bowl, whisk together instant pudding mix, milk and coffee. Place into a piping bag and set in refrigerator for 10 minutes.
- Pipe mixtures into each glass, alternating layers of pudding, cookie crumbs and whipped cream, finishing with a whipped cream layer. Garnish with a dusting of cocoa powder and a piece of candied ginger and refrigerate until ready to serve.
Drink Pairings
SOURDOUGH STUFFING
Ingredients
Serves 8
1 loaf of sourdough, roughly 8 cups (2 L), cubed
2 tbsp (30 ml) extra-virgin olive oil, divided
1 yellow onion, diced
4 garlic cloves, minced
4 sprigs thyme
3 chorizo sausages, casings removed
2 eggs
1 cup (250 ml) milk
½ cup (125 ml) chicken stock
salt and pepper, to taste
½ red onion, sliced vertically into thin wedges
1 tbsp (15 ml) balsamic vinegar
Instructions
- Preheat oven to 350 (180 C).
- In a large mixing bowl, place cubed sourdough bread.
- In a medium skillet over medium heat, heat 1 tbsp (15 ml) oil. Add diced onion, garlic and thyme, and sauté until translucent. Add chorizo, using a spatula to break up sausage as it cooks. Remove from heat and add to bread.
- In a separate mixing bowl, beat together eggs, milk and chicken stock. Season with salt and pepper. Pour over bread and place in a 9-in x 9-in (23 cm x 23 cm) casserole dish.
- In same skillet, over medium heat, heat oil. Add slices of red onion and balsamic vinegar. Cook until tender, then scatter over stuffing. Bake for 30 to 40 minutes, until golden and crispy on top.