DARK CHOCOLATE PEPPERMINT CUPCAKES
Ingredients
Serves about 16 cupcakes
4 oz (125 g) dark chocolate, coarsely chopped
½ cup (125 g) unsalted butter, softened
1 cup (250 ml) sugar
4 large egg whites
1 tsp (5 ml) vanilla extract
2 tsp (10 ml) peppermint extract
½ tsp (2 ml) salt
1 tbsp (15 ml) baking powder
2 cups (500 ml) all-purpose flour
½ cup (125 ml) full-fat sour cream or whole milk yogurt
PEPPERMINT CANDY CANE CREAM CHEESE FROSTING:
½ cup (125 ml) butter, softened to room temperature
8 oz (250 g) cream cheese, at room temperature
4 cups (1 L) icing sugar
½ tsp (2 ml) vanilla extract
1 tsp (5 ml) peppermint extract
1 to 3 tbsp (15 to 45 ml) whipping cream
red gel food colouring (optional)
crushed candy canes or red and white mints
Instructions
- Preheat oven to 350 F (180 C). Line a standard cupcake pan with paper liners. Set aside.
- In a heatproof bowl, add chocolate and microwave at 20-second intervals, stirring between until melted and smooth. Set aside to cool, stirring occasionally.
- In a large bowl with a stand mixer, cream together butter and sugar until light and fluffy. Beat in egg whites one at a time, followed by vanilla and peppermint extracts, scraping sides as needed. Mix in cooled chocolate, salt and baking powder. Add flour in ½ cup (125 ml) portions until well blended, increasing speed after each addition. Add sour cream and mix until just combined.
- Divide batter between prepared paper liners using a regular-sized ice cream scoop, about ⅔ full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and place on wire rack to cool. Serve topped with Peppermint Candy Cane Cream Cheese Frosting.
- To make PEPPERMINT CANDY CANE CREAM CHEESE FROSTING: Place butter in a mixing bowl and whip with electric beaters until smooth. Add cream cheese and blend until well mixed together, about 30 seconds. Add icing sugar, about ½ cup (125 ml) at a time, blending at low speed until combined. Increase to medium speed and beat until fluffy. Add vanilla and peppermint extracts. Slowly add whipping cream, a small amount at a time, until desired consistency. Beat until well combined and fluffy.
- To create candy cane stripe effect (optional), before filling a large piping bag with frosting, add some red gel food colouring to a toothpick, and draw two to four vertical lines with red dye on inside of piping bag. Then carefully fill bag with frosting. Squeeze some frosting into a bowl until red striping starts to appear. Frost with a round twirl of icing on each cupcake. Garnish tops with crushed candy canes just before serving, or they will “melt and bleed” if left too long.
Drink Pairings
CHOCOLATE AND BEET BUNDT CAKE
Ingredients
Serves 6 to 8
½ cup (125 ml) unsweetened cocoa, plus extra for dusting Bundt pan
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) ground cinnamon
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) kosher salt
½ cup (125 ml) + ¼ cup (60 ml) butter, softened, divided
1¼ cup (310 ml) packed dark brown sugar
3 large eggs, at room temperature
1 cup (250 g) semi-sweet chocolate chips or chocolate, coarsely chopped
1 tbsp (15 ml) vanilla extract
1 tbsp (15 ml) instant espresso powder or 1½ tbsp (22 ml) ground instant coffee (optional)
2 cups (500 ml) beet purée, about 6 to 8 small beets, roasted, peeled and processed until smooth
½ cup (125 ml) full fat sour cream or whole-milk yogurt
DARK CHOCOLATE GANACHE:
DARK CHOCOLATE GANACHE 1 cup (250 g) bitter or semi-sweet chocolate, coarsely chopped
2 tbsp (30 ml) unsalted butter
½ cup (125 ml) whipping cream
Instructions
- Grease a Bundt pan and dust with cocoa powder, tapping out excess. Preheat oven to 375 F (190 C).
- In a large mixing bowl, sift together cocoa, flour, cinnamon, baking powder, baking soda and salt. Stir until evenly distributed. Set aside.
- With an electric mixer, whip together ½ cup (125 ml) softened butter and sugar until light and fluffy. Add eggs one at a time and beat 3 to 4 minutes until doubled in volume.
- While egg/sugar mixture is beating, heat chocolate with remaining ¼ cup (60 ml) butter in microwave, 20 seconds at a time, stirring each time, until melted. Stir until smooth and blended. Set aside.
- Add vanilla to eggs, followed by espresso, melted chocolate mixture, beet purée and sour cream. Mix until well blended and combined.
- Slowly add flour mixture to chocolatebeet mixture and mix just until evenly combined. Transfer to prepared Bundt pan with batter angled so that it is about 1-in (2.5 cm) higher on the sides than in centre (this helps to even out the bottom while baking and when flipped out on the serving plate). Place in centre of oven and bake for about 45 to 50 minutes or until a skewer inserted in middle comes out clean. Cool in pan for about 15 minutes before inverting on a wire cake rack. Cool completely before glazing with Dark Chocolate Ganache.
- To make DARK CHOCOLATE GANACHE: Combine chocolate and butter in a mixing bowl. In a saucepan, over medium heat, heat cream until just boiling and pour over chocolate mixture. Stir slowly until melted, smooth and glossy. Drizzle over cooled cake and let set 15 to 20 minutes before serving.
Drink Pairings
APPLE TIME
Ingredients
Serves 1
2 large thyme sprigs, divided
¾ oz (22 ml) Père Magloire Calvados
1 oz (30 ml) Apple Cinnamon Cordial (make ahead, recipe follows)
½ oz (15 ml) freshly squeezed lemon juice, strained
3 oz (90 ml) Bailly Lapierre Crémant de Bourgogne Reserve Brut
APPLE CINNAMON CORDIAL:
2 cinnamon sticks
2 cups (500 ml) unsweetened apple juice
1 cup (250 ml) sugar
Instructions
- Gently bruise one sprig of thyme and combine in a mixing glass with ice, calvados, cordial and lemon juice. Stir until chilled and fine strain into a Champagne flute and top with sparkling wine. Gently bruise reserved sprig of thyme and lower into glass to garnish.
- To make APPLE CINNAMON CORDIAL: Break cinnamon sticks into a few pieces and combine with apple juice in a small saucepan over medium-high heat. Reduce apple juice by half to yield 1 cup (250 ml), approximately 10 to 15 minutes. Remove the larger pieces of cinnamon and strain through a coffee filter to remove all particulates.
- Rinse saucepan and combine the apple-cinnamon mixture with sugar. Simmer to dissolve. Store refrigerated, up to 1 month. Makes 1¼ cup (310 ml).
Featuring
SAGE NORTH
Ingredients
Serves 1
¾ oz (22 ml) Crown Royal Northern Harvest Rye
1 oz (30 ml) Sage Honey (make ahead, recipe follows)
½ oz (15 ml) freshly squeezed lemon juice, strained
2 oz (60 ml) freshly squeezed ruby grapefruit juice, strained
2 oz (60 ml) Chamdeville Brut
1 large sage sprig, for garnish
SAGE HONEY:
2 large sage sprigs
½ cup (125 ml) boiling water
⅔ cup (150 ml) unpasteurized honey
Instructions
- Combine rye, Sage Honey, lemon and grapefruit juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Gently bruise a sprig of sage and lower into glass to garnish.
- To make SAGE HONEY: In saucepan, add sage to boiling water, cover and simmer for 15 minutes. Remove sage and measure ⅓ cup (75 ml) of Sage Water. Set aside.
- Gently heat honey to thin it out and make it esier to work with. Combine Sage Water with warm honey and stir to dissolve. Store refrigerated, up to 1 month. Makes 1 cup (250 ml).
Featuring
PETIOLE
Ingredients
Serves 1
¾ oz (22 ml) Hendrick’s Gin
1½ oz (45 ml) Rhubarb Cordial (make ahead, recipe follows)
½ oz (15 ml) freshly squeezed lemon juice, strained
2 oz (60 ml) Segura Viudas Brut Rosado
lime zest, for garnish
RHUBARB CORDIAL:
1¼ cup (310 ml) water
1¼ cup (310 ml) sugar
4 cups (1 L) frozen rhubarb, cubed
2 slices fresh ginger, peeled
1 orange, zest and juice
1 lemon, zest and juice
Instructions
- Combine gin, cordial and lemon juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Garnish with lime zest.
- To make RHUBARB CORDIAL: In a medium saucepan, combine water, sugar, rhubarb, ginger and both the juice and zest of the orange and lemon. Cook over medium heat, stirring occasionally, until rhubarb is falling apart, 10 to 12 minutes. Strain through a fine strainer and press pulp to extract liquid. Strain a second time through a coffee filter, changing filter as needed. Store refrigerated, up to 1 month. Makes 2 cups (500 ml).
Featuring
POINSETTIA SPICE
Ingredients
Serves 1
¾ oz (22 ml) Marquis de Villard VSOP Brandy
1½ oz (45 ml) Spiced Cranberry Cordial (make ahead, recipe follows)
¾ oz (22 ml) freshly squeezed lemon juice, strained
2 oz (60 ml) Freixenet Cordon Negro Brut
1 rosemary sprig, for garnish
SPICED CRANBERRY CORDIAL:
1½ cups (375 ml) warm water
4 tea bags of Organic Chai Tea (such as Tazo)
3 cups (750 ml) fresh cranberries, halved
1 cup (250 ml) sugar
Instructions
- Combine brandy, cordial and lemon juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Gently bruise a sprig of rosemary and lower into glass to garnish.
- To make SPICED CRANBERRY CORDIAL: In a small saucepan over low heat, combine water, tea bags and cut cranberries. Stir frequently and adjust heat to maintain only a simmer until cranberries have completely softened, approximately 20 to 25 minutes. It is important to use low heat throughout the process, to prevent pectin from being activated.
- Strain through a fine strainer and press berries and tea bags to extract liquid. Strain a second time through a coffee filter, changing filter as needed. Filtration will take up to 30 minutes. Rinse the saucepan and combine cranberry/tea mixture with sugar. Simmer to dissolve. Store refrigerated, up to 1 month. Makes about 1¼ cup (310 ml).
Featuring
GINGERBREAD CAKE WITH EGGNOG ICING
Ingredients
Serves 6 to 8
⅓ cup (75 ml) molasses
⅓ cup (75 ml) brown rice syrup or golden corn syrup
¾ cup (175 ml) lightly packed brown sugar
1 cup (250 ml) butter
4 medium eggs
1 cup (250 ml) milk
3½ cups (875 ml) all-purpose flour
2 tsp (10 ml) baking soda
2 tsp (10 ml) ground ginger
2 tsp + ¼ tsp (10 ml + 1 ml) ground cinnamon, divided
¼ tsp + ¼ tsp (1 ml + 1 ml) ground nutmeg, divided
1 pinch + ½ tsp (2 ml) salt, divided
½ orange, zested
½ lemon, zested
1 tsp (5 ml) vanilla extract, or seeds scraped from 1 vanilla pod
1 tbsp (15 ml) eggnog
1 cup (250 ml) butter, at room temperature
4 cups (1 kg) icing sugar, plus extra for dusting
1 cup (250 ml) cranberries
Instructions
- Preheat oven to 350 F (180 C). Grease and line two 8-in (20 cm) round cake pans with parchment paper and set aside.
- In a bowl over simmering water, melt molasses, syrup, sugar and butter. Set aside and cool.
- In an electric mixer, mix eggs and milk. Add molasses mixture and mix until combined.
- Sift together flour, baking soda, ginger, 2 tsp (10 ml) cinnamon, ¼ tsp (1 ml) nutmeg and pinch of salt over wet mixture and fold in until just combined. Divide batter evenly between cake pans. Bake for 25 to 30 minutes, or until a cake tester inserted comes out clean. Set aside and cool while making eggnog icing.
- In a mixing bowl with an electric mixer, whip orange zest, lemon zest, vanilla extract, remaining salt, ground nutmeg and ground cinnamon, eggnog and butter together until fluffy. Add icing sugar and whip until fluffy and combined.
- To assemble, cut cooled cakes in half horizontally to make four cakes. Layer cakes with icing, then thinly spread icing around outside of cake. Decorate with cranberries and dust with icing sugar.
Drink Pairings
GLAZED HEIRLOOM CARROTS
Ingredients
Serves 8
4 bunches coloured heirloom carrots, medium-sized, scrubbed with tops cut off, halved lengthwise
2 shallots, chopped
2 cups (500 ml) chicken stock
3 tbsp (45 ml) butter
1 tsp (5 ml) honey
1 tsp (5 ml) kosher salt
¼ small orange, zest only
2 tbsp (30 ml) chopped parsley, for garnish
Instructions
- In a large shallow pan, add carrots, shallots, chicken stock, butter, honey, salt and orange zest (if your pan isn’t big enough for all carrots, cook in two pans). Bring stock to a boil, then turn down to a simmer over medium heat.
- Cook until carrots are just tender and liquid has reduced to a glaze. If there is still a lot of liquid, remove carrots from pan and turn up heat to medium-high. Reduce cooking liquid to a syrupy glaze consistency and add carrots in. Toss to coat. Place glazed carrots on a serving dish and garnish with parsley.
Drink Pairings
MUSHROOM AND LEEKS TUFFED PORK ROAST SERVED WITH PERFECT ROASTED POTATOES
Ingredients
Serves 8
STUFFING:
1 small leek, washed and chopped
2 garlic cloves, chopped
½ small onion, chopped
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
5 cups (1.25 L) button mushrooms, roughly chopped
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
1 tsp (5 ml) chopped fresh thyme
½ tsp (2 ml) chopped fresh sage
½ cup (125 ml) bread crumbs
PORK ROAST:
5¼ lb (2.5 kg) pork belly roast, skin on
2 tbsp (30 ml) kosher salt, divided
1 tbsp (15 ml) freshly ground pepper, divided
1 tbsp (15 ml) chopped fresh thyme
1 tsp (5 ml) chopped fresh rosemary
1 tbsp (15 ml) extra-virgin olive oil
1 cup (250 ml) white wine
2 cups (500 ml) chicken stock, divided
½ cup (125 ml) flour
PERFECT ROASTED POTATOES:
4½ lbs (2 kg) Yukon Gold potatoes, peeled and halved
reserved fat from pork roast drippings, or ¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
1 tsp (5 ml) freshly ground pepper
Instructions
- To make STUFFING: In a medium pan, sweat the leek, garlic and onion in olive oil and butter over medium heat until onions are translucent, about 5 minutes. Turn up heat and add mushrooms, salt, pepper, thyme and sage. Continue to cook, stirring occasionally, until mushrooms are fully cooked, about 10 to 15 minutes.
- Place mushroom mixture and bread crumbs in a food processor and blend until mushrooms are a rough purée. Remove from food processor and set aside to cool. Stuffing must cool completely before stuffing pork.
- To make PORK ROAST: Preheat oven to 300 F (150 C). Lay pork belly on a cutting board, skin side up. Dry skin with a paper towel. Prick skin of pork belly all over with a knife. Flip pork belly over, skin side down. Sprinkle half the salt and pepper all over meat. Sprinkle evenly with thyme and rosemary. Lay belly so that long side is parallel to you.
- Place stuffing down middle of pork belly, perpendicular to you. It should be in the shape of a log. Roll meat around stuffing and tie roast together with butcher’s twine.
- Coat skin of roast with olive oil and sprinkle with remaining salt and pepper. Place roast in a roasting pan, cover with foil and cook in oven for 4 hours (a knife will be able to easily pierce meat). Remove from oven and set aside while making sauce and Perfect Roasted Potatoes.
- Pour out all drippings from roasting pan into a bowl and return roast to pan. Remove most of the fat from drippings and set fat aside for Perfect Roasted Potatoes (if making).
- For sauce, add drippings into a saucepan with wine. Cook until wine has reduced by half. Pour half the stock into saucepan. In a small bowl, make a slurry with remaining half of stock and flour. Slowly add slurry to saucepan, stirring with a whisk. Simmer over low-medium heat until thickened. Set aside, to be served with roast.
- Preheat oven to 500 F (260 C). Return roast to oven and cook for an additional 20 to 30 minutes, or until skin is crisp and crackly. Remove and rest for 10 minutes before slicing. Serve with Perfect Roasted Potatoes and Glazed Heirloom Carrots (optional).
- To make PERFECT ROASTED POTATOES: In a large pot, place potatoes and cover with cold water. Add enough salt so water is as salty as sea water. Place over high heat and bring water to a boil. Reduce heat to low and simmer until potatoes are just tender all the way through. Drain potatoes and toss lightly. Edges of potatoes should break up slightly.
- Preheat oven to 375 F (190 C).
- Place a heavy bottomed roasting pan in oven to preheat. Once roasting pan is hot, remove from oven and add pork fat (or oil) and butter. Add potatoes and pepper to hot pan and toss until coated in fat.
- Roast for 45 minutes to an hour, or until potatoes are golden brown and crisp. Turn them over after 30 minutes.
Drink Pairings
BEEF SAMOSA PIE SERVED WITH PINEAPPLE GINGER CHUTNEY
Ingredients
Serves 6 to 8
4 medium russet potatoes, peeled and quartered
2 tbsp (30 ml) olive oil
3 garlic cloves, finely minced
2 medium onions, finely chopped
1-in (2.5 cm) ginger knob, peeled and finely chopped
1 jalapeño pepper, seeded and finely chopped
1 tbsp (15 ml) garam masala
1 to 2 tbsp (15 to 30 ml) curry powder
1 tsp (5 ml) ground cumin
½ tsp (2 ml) dried red chili flakes
1 lb (500 g) ground lamb or lean ground beef
2 tsp (10 ml) salt
½ tsp (2 ml) freshly ground pepper
2 tbsp (30 ml) lemon juice
¼ cup (60 ml) finely chopped cilantro
4 large eggs, beaten
1 cup (250 ml) frozen peas
butter, to grease pie plate and brush pastry
4 phyllo pastry sheets
PINEAPPLE GINGER CHUTNEY:
¼ cup (60 ml) vegetable oil
1 medium red onion, cut into ½-in (1.25 cm) dice
¼ cup (60 ml) minced ginger
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) finely chopped jalapeño peppers
3 tbsp (45 ml) curry powder
1½ cups (375 ml) white vinegar
½ cup (125 ml) fresh orange juice
zest and juice from 1 lime
1 cup (250 ml) brown sugar
½ cup (125 ml) golden raisins
1 medium pineapple, cut into ½-in (1.25 cm) dice
Instructions
- Boil potatoes in a pot of salted water until tender. Drain well and let cool. Dice into ½-in (1.25 cm) and place in a medium bowl. Set aside.
- In a large saucepan, heat olive oil over medium-high heat. Add garlic, onions, ginger and jalapeño. Cook until onions are soft. Add spices and cook 1 minute. Add the ground lamb or beef and cook until no longer pink. Add to diced potatoes along with the salt, pepper, lemon juice, cilantro, eggs and frozen peas. Stir well to mix thoroughly. Set aside.
- Preheat oven to 375 F (190 C).
- Brush the bottom and sides of a deepdish pie plate with melted butter and drape one sheet of phyllo pastry over it. Brush sheet with melted butter, then place another sheet of phyllo on top, leaving excess to hang over the edge. Repeat the process with a total of 4 sheets. You should have enough overhang on all sides to cover the filling once folded in. Spoon the cooled filling into the phyllo-lined pie plate and fold in overhanging edges, then ruffle or lightly crunch the phyllo, then butter top crust.
- Bake in oven for 30 to 40 minutes, or until pastry is golden and filling is set. Let rest 10 minutes before slicing and serving.
- To make PINEAPPLE GINGER CHUTNEY: Heat oil in a saucepan over medium-high heat. Add red onion and cook until translucent, about 3 minutes. Add ginger, garlic and jalapeño, stir for 1 minute.
- Add curry powder to a dry saucepan and heat until it just starts to smoke and become fragrant. Add white vinegar, orange juice, lime juice and zest, brown sugar, raisins and pineapple. Mix well.
- Add curry mixture to onion mixture and simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes. Remove from heat and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.