BAKED PUMPKIN SPICE CAKE DOUGHNUTS
Ingredients
Serves 12 doughnuts
SPICE MAPLE GLAZE:
2 cups (500 ml) icing sugar, sifted
1 tsp (5 ml) cinnamon
3 tbsp (45 ml) milk
1 tbsp (15 ml) maple syrup
DOUGHNUTS:
2 cups (500 ml) all-purpose flour
4 tsp (20 ml) baking powder
1 tsp (5 ml) salt
2 tsp (10 ml) ground cinnamon
½ tsp (2 ml) each ground nutmeg and ground ginger
6 tbsp (90 ml) butter, softened
½ cup (125 ml) packed light brown sugar
2 extra-large eggs
2 tsp (10 ml) vanilla extract
2 tbsp (30 ml) milk
1 cup (250 ml) canned pure pumpkin purée (not pumpkin pie filling)
Instructions
- To make SPICE MAPLE GLAZE: To make glaze, sift together icing sugar and cinnamon into mixing bowl. Add milk and maple syrup and stir until smooth. Dip the top of each doughnut into glaze, invert onto wire racks to allow glaze to settle. Makes 1 cup (250 ml).
- To make DOUGHNUTS: Preheat oven to 375 F (190 C). Grease a 6 x 1 cup doughnut pan.
- In a large mixing bowl, sift together flour, baking powder, salt, cinnamon, nutmeg and ginger.
- In another large mixing bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Gradually beat in eggs, vanilla, milk and canned pumpkin. Fold in flour mixture until well combined.
- Spoon batter into a large pastry bag fitted with a large plain tip. Pipe batter into pan and fill about two-thirds full. Place in preheated oven and bake for 15 minutes until risen, golden, and just firm to touch. Let cool for 5 minutes, then turn out onto wire rack to cool completely. Repeat with remaining dough. Dip into Spice Maple Glaze and serve. Best served the same day they are made.
Drink Pairings
LEMON CHURROS WITH LEMON GLAZE
Ingredients
Serves 15 churros
LEMON GLAZE:
1 cup (250 ml) icing sugar, sifted
2 tbsp (30 ml) lemon juice
CINNAMON SUGAR:
½ cup (125 ml) sugar
2 tsp (10 ml) cinnamon
LEMON CHURROS:
½ cup (125 ml) unsalted butter, cut into small pieces
1¼ cups (300 ml) water
1 cup (250 ml) all-purpose flour
large pinch salt
2 extra-large eggs, beaten
1 lemon, zest only
oil, for deep frying
finely chopped toasted pistachios, optional
Instructions
- To make LEMON GLAZE: In a medium-sized bowl, mix ingredients together until blended and smooth. Makes 1 cup (250 ml).
- To make CINNAMON SUGAR: In a small bowl, mix sugar and cinnamon together until blended. Makes ½ cup (125 ml).
- To make LEMON CHURROS: In a large saucepan, heat butter and water over medium heat until butter has melted. Bring to a boil, remove from heat and stir in flour and salt. Beat thoroughly until mixture is smooth and comes away from the sides of the saucepan. Allow to cool 5 minutes, then gradually beat in eggs to make a thick and glossy paste. Beat in lemon rind.
- Heat 2-in (5 cm) vegetable oil to 325 F (170 C) in a deep fryer or a heavy, deep Dutch oven over medium heat. Line a baking sheet with paper toweling and set aside.
- Spoon churro paste into a large pastry bag fitted with a large star tip and pipe five 6-in (15 cm) strands into hot oil. Fry, turning frequently, 3 to 5 minutes until crisp, golden and cooked through. Remove with a slotted spoon and drain on baking sheet. Allow to cool slightly.
- Drizzle with Lemon Glaze then sprinkle with chopped pistachios or toss into Cinnamon Sugar.
Drink Pairings
BASIC BAKED DOUGHNUTS
Ingredients
Serves 16 doughnuts
1¾ cups (425 ml) all-purpose flour
4 tsp (20 ml) baking powder
¾ cup (75 ml) berry sugar
½ tsp (2 ml) salt
⅔ cup (150 ml) milk
2 large eggs, beaten
½ tsp (2 ml) vanilla extract
3 tbsp (45 ml) melted butter
MARASCHINO AMARETTO GLAZE:
2 cups (500 ml) icing sugar, sifted
¼ cup (60 ml) maraschino cherry syrup
1 tbsp (15 ml) amaretto liqueur
⅛ tsp (0.5 ml) salt
ORANGE GLAZE:
2 cups (500 ml) icing sugar, sifted
1 tbsp (15 ml) orange zest
3 tbsp (45 ml) orange juice
1 tbsp (15 ml) orange liqueur
pinch salt
LIMONCELLO GLAZE:
2 cups (500 ml) icing sugar, sifted
1 tbsp (15 ml) lemon zest
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) limoncello liqueur
pinch salt
CHOCOLATE AND IRISH CREAM GANACHE:
3 oz (90 g) grated milk chocolate
2 cups (500 ml) icing sugar, sifted
pinch salt
¼ cup (60 ml) Irish cream liqueur
Instructions
- Preheat oven to 375 F (190 C). Grease a 6 x 1 cup (250 ml) doughnut pan.
- In a large bowl, sift together flour and baking powder. Mix in sugar and salt. Make a well in the centre. Set aside.
- In another large bowl, blend together milk, eggs, vanilla extract and melted butter with an electric mixer until smooth. Pour into centre of flour mixture and stir together until smooth.
- Spoon batter into a large pastry bag fitted with a large plain tip. Pipe batter into pan and fill about two-thirds full. Bake for 10 to 15 minutes, or until risen and golden, and just firm to touch. Let cool in pan for 5 minutes. Turn out onto wire rack to cool completely. Repeat with remaining dough, rinsing and greasing the pan each time. Cool doughnuts completely before dipping into Glazes.
- To make MARASCHINO AMARETTO GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
- To make ORANGE GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
- To make LIMONCELLO GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
- To make CHOCOLATE AND IRISH CREAM GANACHE: In a mixing bowl, mix together chocolate, icing sugar and salt. In a saucepan, add liqueur to 2 tbsp (30 ml) water and bring to a boil. Pour over chocolate mixture and let sit 2 minutes without stirring. Whisk until smooth. Makes 1 cup (250 ml).
Drink Pairings
MINI COCONUT CARROT LOAVES
Ingredients
Serves 3 loaves
TOPPING:
¼ cup (60 ml) coconut sugar
¼ cup (60 ml) all-purpose flour
¼ cup (60 ml) chopped pecans
¼ cup (60 ml) unsalted butter, softened
1 tsp (5 ml) cinnamon
LOAVES:
2 cups (500 ml) grated carrots
1 cup (250 ml) coconut sugar
2 eggs
⅔ cup (175 ml) coconut oil, melted and cooled
1 tsp (5 ml) vanilla
1 tsp (5 ml) finely grated orange peel
2½ cups (625 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) cinnamon
½ tsp (2 ml) salt
generous pinches each ground cloves and nutmeg
½ cup (125 ml) sweetened shredded coconut
½ cup (125 ml) chopped pecans, toasted
Instructions
- To make TOPPING: Combine topping ingredients together in a small bowl. Stir until crumbly and evenly blended. Set aside.
- To make LOAVES: Preheat oven to 350 F (180 C). Grease and line three 5 x 2 x 2-in (13 x 5 x 5 cm) mini loaf pans.
- In a large bowl, combine carrots, sugar, eggs, oil, vanilla and orange peel. Briskly stir to blend.
- In a separate, medium-sized bowl, combine flour, baking powder and soda, salt and seasonings. Stir to blend. Gradually fold into carrot mixture. Stir in coconut and pecans. Mixture will be quite thick and lumpy.
- Divide among loaf pans and gently tap each pan on the counter to remove any air bubbles. Smooth the tops with a spatula. Sprinkle with equal amounts of Topping. Bake for 35 to 40 minutes or until a cake tester comes out clean. Remove from oven and cool in tins on wire rack for 15 minutes before turning out and cooling completely. To store, wrap in parchment paper or place in cookie tins and refrigerate. Best served the next day for easy slicing.
Drink Pairings
SIMPLE SOURDOUGH AND ROASTED BEETROOT HUMMUS
Ingredients
Serves 4 to 6
SOURDOUGH BREAD:
3 cups (750 ml) all-purpose or bread flour, plus extra
2 tsp (10 ml) kosher salt
2 tsp (10 ml) dried thyme
½ tsp (2 ml) active dry yeast
1½ cups (375 ml) water, at room temperature
BEETROOT HUMMUS:
6 medium-sized beets, trimmed
1 whole head garlic
1 red chili pepper, seeded and chopped
½ cup (125 ml) plain Greek yogurt
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) pure maple syrup
1 tbsp (15 ml) za’atar seasoning
salt and freshly ground black pepper, to taste
GARNISHES FOR HUMMUS:
crumbled goat’s cheese
chopped green onion
2 tbsp (30 ml) chopped walnuts, toasted
assorted vegetables for dipping
Instructions
- To make SOURDOUGH BREAD: In a very large bowl, combine flour, salt, thyme and yeast. Stir in water until blended. Mixture will be very sticky. Grease or spray a piece of plastic wrap with oil and place oil-side down over bowl. Set aside on kitchen counter to rest for 10 hours or overnight until it’s tripled in bulk.
- Lightly dust counter with some extra flour. Turn dough out onto floured surface and gently form into a ball. Dough will be quite loose and shaggy. Place dough in the centre of a smooth dish towel dusted generously with flour. Set aside to slightly rise for 1½ hours.
- An hour before baking bread, preheat oven to 425 F (220 C). Using a 10-in (25 cm) round cast iron frying pan with a lid or Dutch oven, place in oven without lid to preheat for at least 40 minutes.
- When dough has rested for 1½ hours, gently tip into dry, preheated cast iron pan or Dutch oven. Lightly dust inside of lid with flour and place over top of dough in pan to tightly seal. Bake for 30 minutes, remove lid and bake for another 15 to 20 more minutes until crust is nice and golden and sounds hollow when tapped. Remove pan from oven and immediately transfer loaf to a wire rack to cool. Cut into thick slices or cubes.
- To make BEETROOT HUMMUS: Preheat oven to 350 F (180 C). Place beets in a small roasting pan just large enough to hold them. Slice a thin layer from top of garlic to expose the cloves. Tuck in middle of the beets. Add ¼ cup (60 ml) water. Cover pan tightly. Bake for 1 hour or until beets are very tender
- Remove and set aside until cool enough to handle. Peel and dice beets. Place in a high-speed blender along with remaining ingredients except for goat’s cheese and green onions. Pulse contents to blend. Then whirl at high speed, scraping down the sides of the bowl occasionally, until mixture is very smooth and silky. Transfer to a covered container until ready to serve. Can be refrigerated for a couple of days.
- To make GARNISHES FOR HUMMUS: To serve, sprinkle hummus with goat’s cheese, walnuts and green onions. Serve with chunks of sourdough bread and assorted vegetables for dipping.
Drink Pairings
GREEK PARSNIP POUTINE WITH CREAMY TZATZIKI DRESSING
Ingredients
Serves 4
CREAMY TZATZIKI DRESSING:
½ unpeeled English cucumber
¼ cup (60 ml) spreadable plain cream cheese
2 tbsp (30 ml) fresh minced dill
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) olive oil
1 garlic clove, smashed and minced
¼ tsp (1 ml) kosher salt
freshly ground black pepper, to taste
GREEK PARSNIP POUTINE:
4 large parsnips, peeled and trimmed
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) finely minced fresh rosemary
1 tsp (5 ml) ground cumin
salt and freshly ground black pepper, to taste
14 oz (398 ml) can butter beans, rinsed and drained
½ unpeeled English cucumber, diced
½ cup (125 ml) minced fresh Italian parsley
¼ cup (60 ml) sliced pitted kalamata olives
2 tbsp (30 ml) capers, rinsed and drained
1/4 cup (60 ml) Macedonian feta, crumbled, for garnish
2 tbsp (30 ml) pine nuts, toasted, for garnish
Instructions
- To make CREAMY TZATZIKI DRESSING: Cut cucumber in half and scrape out the seeds. Coarsely chop and place in a highspeed blender. Add remaining dressing ingredients and whirl until creamy and smooth. Add more seasonings, to taste. Transfer to a squeeze tube with a rather large spout. Can be made ahead and refrigerated for a couple of days. Makes 1 cup (250 ml).
- To make GREEK PARSNIP POUTINE: Preheat oven to 425 F (220 C). Cut peeled parsnips into 3 x ¼-in (8 x 0.5 cm) even-sized fries. Place in a bowl. Drizzle with olive oil and sprinkle with rosemary, cumin, salt and pepper. Toss to coat. Spread out in a single layer on a parchment-lined baking sheet. Roast in oven for 20 minutes.
- Flip fries and continue to roast for 10 to 15 minutes longer until they are fork tender and beginning to turn golden. When done, remove from oven and place baking sheet on a rack for about 5 minutes. Fries will firm up while resting.
- While fries are baking, combine beans, cucumber, parsley, olives and capers in a large bowl. Gently toss together and set aside.
- To serve, divide fries among serving dishes. Top with bean mixture and drizzle with Creamy Tzatziki Dressing. Sprinkle with crumbled feta and toasted pine nuts. Serve at room temperature
Drink Pairings
POMMES ANNA WITH TURNIP, CARROTS AND WALNUT GRATIN
Ingredients
Serves 8
POMMES ANNA:
1 medium-sized turnip, about 1 lb (500 g) 4 large russet potatoes
2 jumbo carrots
¼ cup (60 ml) olive oil, plus extra
¼ cup (125 ml) unsalted butter, melted
1 tbsp (15 ml) dried leaf thyme
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
WALNUT GRATIN:
½ cup (125 ml) chopped walnuts
½ cup (125 ml) fresh ground bread crumbs
⅓ cup (75 ml) coarsely grated Parmesan
½ tsp (2 ml) dried leaf thyme
Instructions
- To make POMMES ANNA: Preheat oven to 400 F (200 C). Lightly rub a 10-in (25 cm) cast iron frying pan with oil.
- Cut turnip in half. Peel and thinly slice into half-moons. Place in a large bowl. Peel and cut potatoes into ⅛-in (0.25 cm) round slices and place in another bowl with cold water. Peel carrots and cut into ⅛-in (0.25 cm) rounds. Place in another bowl.
- Cut turnip in half. Peel and thinly slice into half-moons. Place in a large bowl. Peel and cut potatoes into ⅛-in (0.25 cm) round slices and place in another bowl with cold water. Peel carrots and cut into ⅛-in (0.25 cm) rounds. Place in another bowl.
- Drain potato slices and pat dry. Arrange a layer of overlapped potato slices on top of turnip. Generously brush with olive oil mixture. Apply a layer of overlapped carrot slices and brush with olive oil mixture.
- Repeat layering with turnip, potatoes and carrots and brushing with oil mixture, ending with carrots. Drizzle any remaining olive oil mixture around the inside edge of pan. Set aside while making Gratin.
- To make WALNUT GRATIN: Combine all ingredients in a small bowl and stir to blend. Spoon into centre of Pommes Anna. Overwrap pan with foil. Bake for 35 minutes or until turnip is almost tender. Remove foil and continue baking until all layers are tender and top and edges are golden and crisp. Remove and place on a rack for 10 minutes before cutting into wedges or scooping and serving.
Drink Pairings
STOUT BROWNIES
Ingredients
Serves 12 brownies
1 cup (250 ml) unsalted butter
6 oz (180 g) dark chocolate
½ cup (125 ml) stout beer
2 cups (500 ml) granulated sugar
1½ cups (375 ml) all-purpose flour
⅔ cup (150 ml) cocoa powder
1 tsp (5 ml) baking powder
1 tsp (5 ml) kosher salt
4 eggs
1 tsp (10 ml) vanilla extract
Instructions
- Preheat oven to 325 F (160 C). Grease a 9 x 14-in (22 x 35 cm) baking dish and line with parchment.
- In a double boiler, melt butter, dark chocolate and stout, stirring just until blended and melted. Remove from simmering water and set aside to slightly cool before adding remaining ingredients.
- In a large bowl, sift sugar, flour, cocoa powder, baking powder and salt.
- In a small bowl, whisk eggs and vanilla extract. Slowly whisk eggs into slightly cooled, melted chocolate until blended. Add chocolate mixture to flour and fold in using a rubber spatula until no lumps remain. Pour batter into greased pan and smooth the top.
- Bake for 30 minutes or until a cake tester inserted in the centre comes out clean. Rotate pan halfway through baking. Remove pan to a wire rack to cool. Then cut into squares and serve.
Drink Pairings
CHILI VERDE QUESO FUNDIDO
Ingredients
Serves 12
GARLIC BUTTER:
¼ cup (60 ml) butter
4 garlic cloves, minced
ROASTED TOMATO SAUCE:
½ small yellow onion, chopped
2 tbsp (30 ml) extra-virgin olive oil
1 pinch crushed red pepper flakes
14 oz (398 ml) diced fire-roasted tomatoes
1 tsp (5 ml) salt
GARLIC KNOT DOUGH:
2 tsp (10 ml) active dry yeast
2 tbsp (30 ml) warm water
1 cup (250 ml) milk
2 eggs, divided
¼ cup (60 ml) unsalted butter, melted
3 cups (375 ml) all-purpose flour, plus extra for kneading
1 tsp (5 ml) kosher salt, plus extra
3 tbsp (45 ml) granulated sugar
¼ cup (60 ml) whipping cream
¼ cup (60 ml) grated Parmesan
6 sprigs chives, chopped
Instructions
- To make GARLIC BUTTER: In a small saucepan, melt butter with garlic over medium heat. Remove from heat and keep warm until needed.
- To make ROASTED TOMATO SAUCE: In a small saucepan over medium heat, sweat onion in olive oil until soft and translucent. Add crushed red pepper flakes. Add tomatoes and simmer, covered, over low heat for about 15 to 20 minutes. Remove from the heat and purée in a blender until smooth. Serve with Garlic Knot as a dip.
- To make GARLIC KNOT DOUGH: In a medium-sized bowl, sprinkle yeast over warm water until yeast is dissolved and bubbly. Add milk, 1 egg and melted butter. Whisk to blend.
- In a large bowl, mix flour, salt and sugar. Add wet ingredients to flour mixture and mix with a wooden spoon until it comes together. Lightly dust a board with flour. Turn dough out onto a floured board and knead for about 10 minutes, or until dough is smooth and elastic
- Place dough in a clean bowl and cover with a damp towel or plastic wrap. Let dough rise at room temperature for about 2 hours, or until doubled.
- Punch dough down and divide into 12 even-sized balls. Roll each dough ball into a rope and tie into a loose knot. Place knots onto a parchment covered sheet pan, at least 3-in (8 cm) apart. Cover with a damp towel and let rise for 30 to 45 minutes.
- Preheat oven to 375 F (190 C). Whisk remaining egg in a small bowl with whipping cream and a pinch of salt. Brush over dough knots.
- Bake in the preheated oven for about 20 minutes, or until golden brown. Remove from oven and brush with Garlic Butter and sprinkle with Parmesan and chives. Serve with Roasted Tomato Sauce for dipping.
Drink Pairings
SPICY GRILLED HONEY AND LEMON CHICKEN WINGS
Ingredients
Serves 4 to 6
3 garlic cloves, minced
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) ground black pepper
3 tbsp (15 ml) extra-virgin olive oil
2 lbs (1 kg) chicken wings
¾ cup (175 ml) liquid honey
2 lemons, zest and juice
¼ cup (60 ml) store-bought hot sauce
1 tbsp (15 ml) chopped flat-leaf parsley
2 whole green onions, diagonally sliced
Instructions
- Combine garlic, salt, pepper and oil in a large bowl. Whisk to blend. Add chicken wings and turn to evenly coat. Set aside to marinate while making sauce.
- In a small saucepan, combine honey, lemon zest and juice, and hot sauce. Bring to a boil over medium-high heat, stirring to blend. Remove from heat and transfer to a large bowl. Set aside.
- Preheat oven to 350 F (180 C). Line a baking sheet with shallow sides with foil or parchment paper. Spread wings out on baking sheet in a single layer and bake for about 30 minutes, turning with tongs after 15 minutes for even baking.
- When wings are done, add to large bowl with sauce and toss together to evenly coat. Transfer to a serving platter and sprinkle with parsley and green onions.