OLIVE OIL CITRUS CAKE WITH MASCARPONE ICING
Ingredients
Serves 10
4 eggs
¾ cup (175 ml) sugar
1 cup (250 ml) olive oil
2 tsp (10 ml) vanilla extract
2 lemons, zest and juice, divided
2½ cups (625 ml) flour
1 tsp (5 ml) baking soda
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
Mascarpone Icing, make ahead
MASCARPONE ICING:
4 cups (1 L) whipping cream
2 tsp (10 ml) vanilla extract
¼ cup (60 ml) icing sugar
1 orange, zest only
¼ cup (60 ml) orange juice
1 cup (250 ml) mascarpone cheese
Instructions
- Preheat oven to 350 F (180 C). Spray two 9-in (2.5L) springform pans and line bottom with parchment paper.
- In bowl of an electric mixer, mix eggs and sugar until light in colour. Add olive oil, vanilla extract, zest and juice of 2 lemons. In a separate bowl, sift flour, baking soda, baking powder and salt and mix into wet ingredients. Divide cake batter evenly among springform pans and bake for 25 to 30 minutes. Set aside to cool.
- Take ¼ cup (60 ml) of Mascarpone Icing and ice top of 1 cake. Stack remaining cake on top and ice top and sides of cake with remaining icing. Decorate as desired.
- To make MASCARPONE ICING: In a large stainless steel mixing bowl, beat all ingredients, except cheese, with an electric hand mixer until stiff peaks form. Add mascarpone and mix until just combined. Chill in fridge for up to 30 minutes.
Drink Pairings
SEARED TUNA PANZANELLA WITH BASIL DRESSING
Ingredients
Serves 4
3 cups (70 ml) halved green beans
1 x 15.5 oz (440 g) can cannellini beans, rinsed and drained
2 cups (500 ml) halved cherry tomatoes
Sourdough Croutons, make ahead
¼ cup (60 ml) thinly sliced red onion
3 tbsp (45 ml) capers, drained
Basil Dressing, make ahead
2 tbsp (30 ml) olive oil
2 x 5 oz (140 g) tuna steaks
salt and pepper, to taste
SOURDOUGH CROUTONS:
¼ cup (60 ml) olive oil
2 cups (500 ml) cubed sourdough bread
½ tsp (2.5 ml) salt
BASIL DRESSING:
2 cups (500 ml) basil leaves, packed
1 garlic clove
½ lemon, juice only
½ cup (125 ml) olive oil
¼ cup (60 ml) white wine vinegar
1 tbsp (15 ml) honey
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) salt
Instructions
- In a saucepan, bring water to a boil then add green beans. Cook until slightly soft, about 3 to 5 minutes, remove from water and add to an ice bath to stop cooking.
- In a large salad bowl, add cannellini beans, cooked green beans, cherry tomatoes, Sourdough Croutons, onions and capers, toss with Basil Dressing and plate.
- In a cast iron pan over medium heat, heat oil. Season tuna with salt and pepper. Sear on each side for 1 minute. Remove from heat and rest for 10 minutes. Slice into ½-in (1.25 cm) thick strips, serve with salad.
- To make SOURDOUGH CROUTONS: In a cast iron pan over medium heat, add olive oil, sourdough cubes and salt. Stir until edges of sourdough are golden and crispy. Rest on a paper towel until ready to use. Makes about 2 cups (500 ml)
- To make BASIL DRESSING: In a food processor, add all ingredients and blend on high. Can use right away or store in refrigerator up to 1 week. Makes about 1 cup (250 ml)
Drink Pairings
GNUDI WITH SPICY TOMATO SAUCE AND CRISPY PROSCIUTTO
Ingredients
Serves 4
2 cup (500 ml) ricotta cheese
½ cup (125 ml) grated Parmesan
½ cup (125 ml) all-purpose flour, plus extra for dusting
1 egg
1 egg yolk
½ tsp (2.5 ml) each salt and pepper
½ cup (125 ml) semolina flour
Spicy Tomato Sauce, make ahead
Crispy Prosciutto, make ahead
basil and shaved Parmesan, for garnish
SPICY TOMATO SAUCE:
3 tbsp (45 ml) olive oil
1 small yellow onion, diced
2 garlic cloves, chopped
1 x 8 oz (227 g) can tomato sauce
1 tsp (5 ml) red pepper chili flakes, plus extra, to taste
1 tsp (5 ml) dried oregano
1 cup (250 ml) roughly chopped fresh basil leaves
1 tsp (5 ml) each, salt and pepper
CRISPY PROSCIUTTO:
4 slices prosciutto
Instructions
- In a large mixing bowl, combine ricotta, Parmesan, all-purpose flour, egg and egg yolk. Add salt and pepper and mix until just combined. Mixture should be slightly wet but able to form a small ball.
- Mix semolina flour with a handful of all-purpose flour on a flat baking sheet. Roll Gnudi mixture into 1-in (2.5 cm) balls and place on floured baking sheet. Lightly coat outside of Gnudi in flour mixture and let rest for 10 to 15 minutes in fridge.
- Bring a large stock pot of salted water to boil. Gently place Gnudi into boiling water. Once Gnudi floats to surface they are ready, about 3 minutes.
- Plate Gnudi with Spicy Tomato sauce and crumble Crispy Prosciutto on top. Garnish with basil and shaved Parmesan.
- To make SPICY TOMATO SAUCE: In a large saucepan over medium heat, heat oil. Add onions and garlic and sauté until tender. Add tomato sauce to pan with red pepper chili flakes, oregano, salt and pepper. Let simmer on low heat for 30 minutes.
- Add basil and let sauce cool. Once cooled, blend in a food processor on high. Return to saucepan and reheat before using. Can store refrigerated up to 1 week. Makes about 2 cups (500 ml)
- To make CRISPY PROSCIUTTO: Preheat oven to 350 F (180 C).
- Using a non-stick baking sheet or a parchment-lined baking sheet, lay sliced prosciutto flat. Bake for 8 to 10 minutes until crispy and golden. Set aside until ready to use or can store refrigerated, up to 4 days.
Drink Pairings
APPLE CRUMBLE
Ingredients
Serves 6 to 8
1 tsp (5 ml) cornstarch
2 tbsp (30 ml) cold water
6 tbsp (90 ml) room temperature butter, divided
8 to 9 large apples, about 3 lbs (1.5 kg), peeled, cored and chopped into about 1½ x ½-in (3.75 x 1.25 cm) chunks
⅓ cup (75 ml) granulated sugar
1 pinch + ¼ tsp (1 ml) salt, divided
1 tsp + 1 tbsp (5 +15 ml) ground cinnamon, divided
3 tbsp (45 ml) lemon juice
¾ cup (175 ml) coarsely chopped walnuts (optional)
1½ cups (375 ml) rolled oats
1½ cups (375 ml) flour
½ cup (125 ml) sugar
½ cup (125 ml) brown sugar
¼ tsp (1 ml) salt
½ cup (125 ml) melted butter
2 tsp (10 ml) pure vanilla extract
½ cup (125 ml) cold butter, cut in ¾-in (2 cm) chunks
Instructions
- In a small bowl, add cornstarch to cold water, mix well and set aside.
- In a large saucepan over medium heat, melt 4 tbsp (60 ml) butter and add apples. Cook for 1 minute. Add sugar, pinch salt and 1 tsp (5 ml) cinnamon and coat apples. Pour cornstarch mixture evenly over apples then add lemon juice and 2 tbsp (30 ml) butter. Stir, cover and turn off heat. Set aside.
- Adjust oven rack to centre position and preheat to 350 F (180 C).
- To make topping, spread walnuts (if using) in single layer on baking sheet and bake for 4 minutes. Toss lightly and return to oven for another 3 to 4 minutes to toast evenly. Remove from oven and let cool. Keep oven on.
- In a large bowl, combine oats, flour, sugars, 1 tbsp (15 ml) cinnamon and ¼ tsp (1 ml) salt. Mix ½ cup (125 ml) melted butter and vanilla extract and fold into oat mixture. Add toasted walnuts and stir. Set aside.
- In a 9 x 9-in (23 x 23 cm) square baking dish, or several small individual bakers, evenly pour in apple filling. Sprinkle oat topping evenly over filling, about ¾-in (2 cm) thick. Evenly scatter ½ cup (125 ml) cold chunks of butter.
- Bake for about 45 minutes, or until topping turns golden brown and edges are bubbling. If baking in smaller single-serve dishes, reduce baking time to 30 minutes and monitor. Remove from oven and let rest for about 20 minutes before serving. Serve with ice cream.
Drink Pairings
BAKLAVA
Ingredients
Serves 8
1 cup (250 ml) shelled pistachios
1¼ cup (310 ml) blanched almonds
1¼ cup (310 ml) roughly chopped walnuts
1½ tsp (7.5 ml) ground cinnamon
1 pinch ground cloves
3 tbsp (45 ml) sugar
1 pinch salt
1 cup (250 ml) melted Clarified Butter, make ahead
1 lb (500 g) phyllo pastry
Sugar-Honey Syrup, make ahead
CLARIFIED BUTTER:
1½ cup (375 ml) butter
SUGAR-HONEY SYRUP:
¾ cup (175 ml) sugar
½ cup (125 ml) honey
⅔ cup (150 ml) water
1½ tbsp (22 ml) lemon juice
½ lemon, peel only (use potato peeler to make lemon strips)
1 cinnamon stick, approximately 3-in (8 cm) long
5 cloves
1 pinch salt
1½ tsp (7.5 ml) rose water
Instructions
- In a food processor, coarsely chop pistachios, almonds and walnuts separately before combining together. Reserve 3 tbsp (45 ml) for garnish. Add cinnamon, cloves, sugar and salt to nut mixture and combine. Set aside.
- Adjust oven rack to centre of oven and preheat to 300 F (150 C). Lightly grease 9-in (23 cm) round springform baking pan.
- Unroll phyllo pastry on clean surface. Using base of springform pan, cut 2 circles through stack of phyllo sheets at opposite corners. One stack of circles may not be perfectly round. Use them for centre layers in recipe. Lightly cover both stacks of phyllo sheets with plastic wrap and drape damp towel over to avoid pastry from drying.
- lace 1 sheet of phyllo in springform baking pan and brush thoroughly with melted Clarified Butter. Repeat with another 7 to 8 sheets making sure to brush each thoroughly. Spread about 1 cup (250 ml) of nut filling over phyllo sheets. Lay 1 phyllo sheet over filling and gently brush with butter, this sheet can be slippery. Follow with another 5 sheets, each brushed with butter.
- Spread another 1 cup (250 ml) of nut filling over phyllo layers. Repeat layering another 6 phyllo sheets, each brushed with butter. Spread another 1 cup (250 ml) of nut filling over phyllo layers. Repeat layering remaining 9 to 10 phyllo sheets over, brushing each with butter, except for last one.
- Remove air pockets by compressing baklava using palms. Start from centre and work outwards towards edge. Brush top of baklava generously using about ¼ cup (60 ml) of Clarified Butter. Using a sharp paring knife, cut into diamond shapes (try to cut through all layers as much as possible).
- Bake for 1 hour. Rotate and continue baking for additional 30 minutes or until golden and crisp. Remove from oven and immediately pour Sugar-Honey Syrup over baklava, covering all cut grooves and sides. Brush surface of baklava with syrup and garnish with reserved nuts. Let cool and rest for 6 to 8 hours for flavours to meld, before serving.
- To make CLARIFIED BUTTER: In a medium saucepan, melt butter. Remove from heat and rest for 15 minutes. Skim top foamy part with a spoon and discard. Very carefully, pour the clear, golden butter into a bowl. Be careful not to include any milk solids that settle at bottom of pan. Makes about 1 cup (250 ml).
- To make SUGAR-HONEY SYRUP: In a medium saucepan over medium-high heat, bring all ingredients except rose water to a boil. Stir occasionally to prevent boiling syrup from spilling over. Turn off heat. Add rose water. Stir and set aside to cool. Syrup can be refrigerated for up to 3 days. Remove lemon peel and spices before refrigerating. Bring to room temperature before using. Makes about 1¾ cups (425 ml).
Drink Pairings
MAPLE PECAN PIE
Ingredients
Serves 8
1 Pie Shell Dough, make ahead
1 tbsp (15 ml) milk
6 tbsp (90 ml) unsalted butter
½ cup (125 ml) sugar
½ cup (125 ml) packed brown sugar
¼ tsp (1 ml) salt
1 tbsp (15 ml) flour
3 large eggs
1 tsp (5 ml) pure vanilla extract
1 cup (250 ml) pure maple syrup
2 cups (500 ml) lightly toasted, coarsely chopped pecans
Pastry Maple Leaves, for garnish, make ahead
PIE SHELL DOUGH:
3 eggs
2 tbsp (30 ml) vinegar
2 tbsp (30 ml) water
3 cups (750 ml) all-purpose flour, plus extra for dusting
1 pinch salt
3 tbsp (45 ml) sugar
⅔ cup (150 ml) butter, chilled, cubed in to 1-in (2.5 cm) chunks
⅔ cup (150 ml) vegetable shortening or margarine, chilled, cubed into 1-in (2.5) chunks
PASTRY MAPLE LEAVES:
1 Pie Shell Dough
flour, for dusting
1 egg
3 tbsp (45 ml) water
Instructions
- Place 1 portion of chilled Pie Shell Dough on clean, lightly flour-dusted surface. Roll into a round circle to cover base and sides of a 9-in (23 cm) fluted pie plate. Cut any excess dough to form a smooth, even edge in line with rim of pie dish. Using a fork, poke holes along base and sides of pie shell. Chill pie shell in freezer for at least 30 minutes, up to 1 week.
- Preheat oven to 375 F (190 C).
- Lightly brush edge and rim of pie shell with milk. Place a square piece of lightly greased tinfoil over pie shell to loosely cover base and sides (greased side touches pastry). Using a fork, poke holes into dough through tinfoil. Place pie weights or use dried beans to cover foil and bake for 15 minutes.
- In medium saucepan over medium heat, melt butter. Mix sugars, salt and flour together and add to melted butter. Stir until all ingredients are well incorporated. Remove from heat.
- In a separate bowl, lightly whisk eggs, vanilla extract and maple syrup. Slowly add to butter mixture, stirring constantly. Add pecans.
- As soon as pie shell comes out of oven, reduce temperature to 300 F (150 C). Remove foil and pie weights. Pour filling into hot pastry shell and return to oven. Continue to bake for about 1 hour; edges should seem set, while centre would still be slightly wobbly. Remove from oven and let rest for at least 4 hours, otherwise filling may not hold together when cut. If possible, let rest overnight. When ready to serve, reheat as desired and garnish with Pastry Maple Leaves.
- To make PIE SHELL DOUGH: In a bowl, lightly whisk eggs then add vinegar and water and mix to combine. Cover and place in freezer for few minutes while preparing other ingredients for pastry.
- In a medium bowl, whisk together flour, salt and sugar. Invert contents on a clean surface. Scatter cubes of butter and shortening evenly over flour mixture. Using a pastry cutter or knife, cut butter and shortening into flour until mixture resembles dry oatmeal. Create a well in middle of flour mixture and slowly pour in chilled egg mixture, a little at a time, to incorporate all flour. Using fingertips, combine to form a ball. If sticky, dust with a tiny amount of flour. Be careful not to add too much, or dough could turn dry.
- Divide dough into 2 equal portions (1 for Maple Pecan Pie, 1 reserved for Pastry Maple Leaves) and shape into disks, cover with plastic wrap and rest for about 30 minutes in refrigerator. Pastry can be prepared up to 3 days in advance and stored in refrigerator.Makes 2 portions pie shell dough
- To make PASTRY MAPLE LEAVES: Arrange oven rack to upper middle position and preheat to 350 F (180 C).
- Roll out dough, about ¼-in (0.5 cm) thick. Using cookie cutters shaped like maple leaves, cut out several pastry leaves and place on baking sheet lined with parchment paper. Using curved edge of a teaspoon, lightly press into each leaf to create veins of leaves. Chill in freezer for about 15 minutes.
- In a small bowl, lightly whisk egg and water to make egg wash. Remove pastry leaves from freezer and brush with egg wash. Bake for 10 to 12 minutes, until golden. Remove from oven and cool on wire rack until ready to use. Makes several maple leaves for garnish.
Drink Pairings
STUFFED ACORN SQUASH
Ingredients
Serves 4
2 acorn squash, sliced into thick rounds, seeds removed
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
½ cup (125 ml) mushrooms, chopped
½ cup (125 ml) shallots, finely chopped
1 cup (250 ml) canned white beans
2 tbsp (30 ml) chopped sage
1 cup (250 ml) cooked barley
2 tbsp (30 ml) melted butter or olive oil
Instructions
- Preheat oven to 375 F (190 C).
- Arrange sliced squash on baking sheet and brush meat of squash with 2 tbsp (30 ml) olive oil and season with salt and pepper. Bake for 45 minutes.
- To make stuffing, in a skillet, sauté mushrooms and shallots in remaining olive oil until shallots become translucent. Add white beans, sage and salt and pepper, to taste.
- n a large bowl, combine cooked barley with mushroom mixture, gently blend. On baking sheet, fill pre-baked squash with stuffing. Drizzle with melted butter or olive oil, and bake for another 10 minutes. Platter and serve with Thanksgiving dinner.
Drink Pairings
MAPLE ROASTED CARROTS
Ingredients
Serves 4
2 lbs (1 kg) whole small rainbow carrots, cleaned, halved with ½-in (1.25 cm) green tops attached
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) pure maple syrup
salt and pepper, to taste
fresh thyme, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet, place carrots. Add oil and maple syrup by hand or with pastry brush, distributing evenly. Sprinkle with salt and pepper. Roast for 20 minutes or until tender.
- Place carrots in a serving dish and garnish with thyme. Serve with Thanksgiving dinner.
Drink Pairings
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES, PECANS AND PANCETTA
Ingredients
Serves 4
1 lb (500 g) Brussels sprouts, trimmed and halved
3 tbsp (45 ml) olive oil
salt and pepper, to taste
½ cup (125 ml) whole pecans
¼ cup (60 ml) dried cranberries
4 slices cooked pancetta, chopped
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet lined with parchment paper, spread out Brussels sprouts, drizzle with oil and mix to combine. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until sprouts are tender. Add pecans and cranberries and bake for another 10 minutes. Place in a serving bowl and scatter pancetta over top. Serve warm with Thanksgiving dinner.
Drink Pairings
DAIRY-FREE CAULIFLOWER CAKE WITH CARAMEL APPLE TOPPING
Ingredients
Serves 12
¾ cups (175 ml) walnut pieces, plus extra for garnish
1 tsp (5 ml) ground cinnamon, divided
1½ cups (375 ml) graham cracker crumbs
1 cup (250 ml) coconut oil, melted, divided, plus extra
1 lb (500 g) cauliflower, coarsely grated, about 1½ cups (375 ml)
1 tsp (5 ml) salt
2 cups (500 ml) raw cashews, soaked in water overnight
1 cup (250 ml) coconut milk
¾ cup (175 ml) maple syrup
1 tbsp (15 ml) vanilla extract
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) lemon juice
6 large eggs
¼ cup (60 ml) tapioca flour
Poached Apples, make ahead
Apple Caramel Sauce, make ahead
POACHED APPLES:
2 cups (500 ml) apple juice
¼ cup (60 ml) granulated sugar
½ vanilla bean, seeds scraped out
3 each, Fuji and Granny Smith apples, peeled and thinly sliced
APPLE CARAMEL SAUCE:
1 cup (250 ml) apple juice
½ vanilla bean, split lengthwise
2 cups (500 ml) granulated sugar
1 tbsp (15 ml) clear corn syrup or clover honey
½ tsp (2.5 ml) salt
1 cup (250 ml) canned coconut cream
Instructions
- Preheat oven to 350 F (180 C). Line bottom of a 9-in (23 cm) springform pan with a round of parchment paper. Grease lightly with some coconut oil and set aside.
- In a food processor, pulse walnut pieces and ½ tsp (2.5 ml) cinnamon together until walnuts are finely ground. Add graham cracker crumbs and ¼ cup (60 ml) coconut oil. Pulse until well combined. Transfer to prepared springform pan and firmly press along the bottom and about a quarter way up sides of pan. Refrigerate while making filling.
- In a large frying pan over medium heat, add grated cauliflower. Stir in salt and cook, stirring constantly until warmed through but not browned, about 5 to 8 minutes. Transfer to a cheesecloth-lined colander and set aside to drain and cool slightly. Once cauliflower is cool enough to handle, wrap up in cheesecloth and squeeze out as much excess water as possible.
- Drain and rinse cashews under cold water before placing in a food processor along with coconut milk and cauliflower. Process, scraping down sides of food processor as needed, until very smooth and creamy, about 5 minutes. Add remaining ¾ cup (175 ml) coconut oil, maple syrup, ½ tsp (2.5 ml) cinnamon, vanilla extract, lemon zest and juice before blending again for 1 minute. Add eggs, 1 at a time, processing for about 10 seconds between each addition. Add tapioca flour and process for a final 30 seconds. Pour mixture into reserved crust.
- Bring a kettle of water to a boil. Place springform pan in a 10-in (25 cm), high-sided cake pan (or wrap in several layers of tinfoil leaving top of springform pan open) before lowering it into a large roasting pan. Place roasting pan in oven before carefully filling roasting pan with boiling water until it reaches about half way up side of cake pan. Bake for 15 minutes before decreasing oven temperature to 250 F (130 C) and continue to bake for another 90 minutes. Turn oven off, prop oven door open with a wooden spoon and let cake sit undisturbed for 1 hour. Remove from oven and set on a wire rack to cool completely to room temperature, about 2 hours. Run a thin paring knife around edge of cake to loosen from springform pan and remove side of pan. Refrigerate, uncovered, until chilled through, at least 4 hours and up to 24 hours.
- When ready to serve, top cake with Poached Apples and drizzle liberally with Apple Caramel Sauce. Garnish with extra walnut pieces, if desired. Serve any additional sauce on side.
- To make POACHED APPLES: In a large skillet over high heat, bring apple juice, sugar and vanilla seeds to a boil and cook until reduced by half, about 10 to 15 minutes. Add apples and cook, stirring occasionally, until softened but not falling apart. Using a slotted spoon, transfer apples to a plate and let cool slightly. Poached Apples may be made ahead and refrigerated in their cooled cooking liquid for up to 3 days. Makes about 3 cups (750 ml).
- To make APPLE CARAMEL SAUCE: In a heavy-bottomed saucepan over medium-high heat, bring apple juice and vanilla bean to a boil. Boil until reduced to ⅔ cups (150 ml), about 30 minutes. Add sugar, corn syrup and salt, whisking until sugar has dissolved. Let cook, without stirring, until sauce comes to a boil. Allow to continue boiling until mixture thickens and darkens slightly. If using a candy thermometer, caramel should register 240 F (116 C). Remove from heat and stir in coconut cream. Return caramel to medium heat and cook until thick enough to coat back of a wooden spoon, about 5 minutes.
- Transfer caramel to a heatproof container and cool to room temperature before serving. Sauce will thicken as it cools. Sauce may be stored in an airtight container and kept refrigerated for up to 2 weeks. Makes about 2 cups (500 ml).