WHISKY CINNAMON SWIRL CAKE
Ingredients
Serves 10
DOUGH:
½ cup (125 ml) water
2 tbsp (30 ml) bourbon whisky
2 tbsp (30 ml) 2 percent milk
3 tbsp (45 ml) unsalted butter, at room temperature, plus extra for greasing
2¾ cups (675 ml) all-purpose flour, divided, plus extra for dusting
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) fine sea salt
2¼ tsp (11 ml) instant yeast
1 large egg
FILLING:
3 tbsp (45 ml) unsalted butter, at room temperature
1½ tbsp (22 ml) ground cinnamon
¼ cup (60 ml) light brown sugar
WHISKY GLAZE:
1 cup (250 ml) icing sugar
⅛ tsp (0.5 ml) fine sea salt
1 tbsp (15 ml) 2 percent milk
1 tbsp (15 ml) bourbon whiskey
¼ tsp (1 ml) vanilla extract
¼ tsp (1 ml) finely grated lemon zest
Instructions
- To make DOUGH: In a small saucepan, stir together water, bourbon, milk and butter over medium heat. Stir until butter has melted and mixture is hot to touch.
- In a large bowl, whisk together 2¼ cups (560 ml) flour, sugar, salt and yeast. Stir in bourbon butter mixture and then egg. Add only enough of reserved ½ cup (125 ml) flour, 2 tbsp (30 ml) at a time, to make a soft dough that gently pulls away from sides of bowl.
- Transfer to a lightly floured work surface and knead dough until smooth and elastic, about 3 minutes. Transfer to a lightly greased bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- Meanwhile, make FILLING: Fold butter, cinnamon and brown sugar together in a bowl with a rubber spatula until well combined.
- Grease an 8-in (20 cm) springform pan and line bottom with a round of parchment paper.
- Roll rested dough out on a lightly floured surface to a 12 x 15-in (30 x 38 cm) rectangle. Spread Filling mixture on top. Using a pizza cutter or knife, cut dough into six 2-in (5 cm) wide strips. Loosely roll up 1 strip and place, upright cut-side down, in centre of prepared pan. Taking each additional strip, loosely coil around centre roll, pinching each strip to end of previous one. The dough should not quite fill the whole pan and be loose. Keeping coils loose ensures dough has room to expand as it rises. Cover pan with plastic wrap and set aside in a warm location until doubled in size, about 60 to 90 minutes. While cake is rising, preheat oven to 350 F (180 C).
- Bake cake uncovered for 15 minutes. Then lay a sheet of foil loosely over top to prevent it from becoming too dark, and continue baking another 15 to 20 minutes or until puffed and lightly golden brown. If some coils start to rise out of cake while baking, simply press down with back of a spatula.
- While cake is baking, make WHISKY GLAZE: In a medium bowl, whisk together all glaze ingredients and set aside.
- When cake is done, rest in pan on a wire rack for 10 minutes before removing sides of springform pan and transferring to a serving plate. Just before serving, drizzle with Whisky Glaze. Cake is best served the same day it is made but will keep, refrigerated an airtight container or tightly covered for up to 4 days. Allow to come to room temperature before serving.
Drink Pairings
WATERMELON AND AGAVE MARGARITAS
Ingredients
Serves 4
1 lime wedge
2 tbsp (30 ml) sea salt
½ cup (125 ml) fresh lime juice
1 cup (250 ml) white or silver tequila
2 tbsp (30 ml) orange liqueur
2 tbsp (30 ml) agave syrup
Instructions
- Place salt in a shallow dish. Rub rims of 4 cocktail glasses with lime wedge and dip each rim into salt to coat. Place glasses in freezer to chill for at least 10 minutes.
- Place remaining ingredients in a blender and process on high until watermelon is smooth. Fill glasses with ice cubes and pour in margarita.
- These can also be made into frozen margaritas by adding 3 cups (750 ml) ice into blender with ingredients before processing.
Featuring
TURKEY, BRIE AND PEACH SANDWICHES
Ingredients
Serves 4
PEACH MUSTARD CHUTNEY:
2 large, ripe peaches
1 tbsp (15 ml) olive oil
1 medium-sized shallot, finely chopped
1 garlic clove, finely chopped
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) apple cider vinegar
½ tsp (2 ml) salt
2 tbsp (30 ml) water
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) whole grain mustard
1 tbsp (15 ml) finely chopped fresh chives
1 tsp (5 ml) chopped fresh thyme leaves
freshly ground black pepper, to taste
TURKEY, BRIE AND PEACH SANDWICHES:
1 cup (250 ml) mayonnaise
1 small garlic clove, finely minced
1 tsp (5 ml) chili powder
3 tbsp (45 ml) sriracha sauce
2 to 3 large slightly under-ripe peaches or nectarines, cut into thick slices
4 ciabatta rolls
¾ lb (340 g) turkey breast slices
12 slices Brie cheese
2 cups (500 ml) arugula
Instructions
- To make PEACH MUSTARD CHUTNEY: bring a saucepan of water to a boil. Lightly score an X with a paring knife on the bottom of each peach. Blanch in boiling water just until skin begins to peel back at the cut, about 30 seconds. Transfer to an ice bath and cool. Peel and coarsely chop flesh, discarding stone.
- Heat olive oil over medium heat. Add shallot and garlic and sauté until soft. Add chopped peaches, brown sugar, vinegar, salt and water. Bring to a boil, then simmer, stirring occasionally, until peaches are soft and mixture thickens slightly, 5 to 8 minutes. Transfer to food processor and pulse until chunky (do not purée). Transfer to a bowl and let cool.
- Mix in mustards, chives, thyme and season with salt and pepper. Cover and refrigerate overnight to infuse flavours before using.
- To make TURKEY, BRIE AND PEACH SANDWICHES: Preheat oven to 375 F (190 C). In a mixing bowl, whisk together mayonnaise, garlic, chili powder and sriracha sauce. Cover and refrigerate for 30 minutes. Add peach slices to a preheated medium-heat grill and cook until grill marked, about 1 minute, then turn over and grill another minute.
- Slice ciabatta rolls, spread bottom with a good dollop of peach mustard chutney, top with turkey slices, grilled peaches and Brie cheese. Place sandwiches, openfaced, onto a foil-lined baking sheet and place in preheated oven for 10 minutes or until cheese is melted. Top with arugula and dollops of mayonnaise mixture. Close sandwiches and serve immediately.
Drink Pairings
WATERMELON GAZPACHO WITH GRILLED TEQUILA-LIME SHRIMP
Ingredients
Serves 4
GAZPACHO:
1 large tomato, cored, cut into 1-in (2.5 cm) dice
6 cups (1.5 L) cubed watermelon
½ jalapeño, seeded and chopped
2 tbsp (30 ml) sherry vinegar
¼ cup (60 ml) extra-virgin olive oil
1 cup (250 ml) finely diced watermelon
1 cup (250 ml) finely diced English cucumber
1 medium red bell pepper, seeded and finely diced
¼ cup (60 ml) finely diced red onion
¼ cup (60 ml) finely chopped fresh mint
¼ cup (60 ml) finely chopped fresh flat leaf parsley
1 lime, juice only
TEQUILA-LIME SHRIMP:
½ cup (125 ml) tequila
½ cup (125 ml) fresh lime juice
¼ cup (60 ml) olive oil
4 garlic cloves, crushed
3 to 4 sprigs cilantro, chopped
½ tsp (2 ml) cumin seeds, toasted
½ tsp (2 ml) sea salt
12 large shrimp, tail on, peeled and deveined
4 bamboo skewers, soaked in warm water for at least 1 hour
Instructions
- To make GAZPACHO: In blender, purée tomato, 6 cups (1.5 L) cubed watermelon and jalapeño. Add sherry vinegar and pulse a few times until mixed. Pour into a large non-reactive bowl.
- Add 1 cup (250 ml) finely diced watermelon and gazpacho ingredients and stir to combine. Cover and refrigerate until well chilled, at least 1 hour.
- To make TEQUILA-LIME SHRIMP: Preheat barbecue to medium-high. In a non-reactive bowl whisk all ingredients together, except shrimp. Add shrimp and marinate for 1 hour, stirring occasionally.
- Remove shrimp from marinade and drain. Discard marinade.
- Thread 3 shrimp onto each skewer. Grill over preheated barbecue for 2 minutes on each side or until shrimp are opaque.
- To serve, stir gazpacho before serving. Ladle into chilled serving bowls and garnish with grilled shrimp.
Drink Pairings
TOM YUM SOUP
Ingredients
Serves 4
4 cups (1 L) chicken broth
2 stalks lemongrass, trimmed, crushed with a side of a cleaver and cut into 1-in (2.5 cm) pieces
3 fresh or frozen kaffir lime leaves
2 to 3 Thai red chilies, seeded and finely sliced
1 x 10 oz (284 ml) can straw mushrooms, drained and halved
¼ lb (50 g) oyster mushrooms, cleaned and coarsely chopped
½ lb (250 g) medium or small shrimp, peeled and deveined
¼ cup (60 ml) lime juice
3 tbsp (45 ml) fish sauce, or to taste
cilantro sprigs and chopped green onions, for garnish
Instructions
- In a saucepan, bring broth and lemongrass to a boil over high heat. Add lime leaves and chilies and bring back to a boil. Lower to medium-high heat and cook for a further 5 minutes.
- Add mushrooms and shrimp and bring to a boil. Cook for 1 minute or until shrimp are opaque and cooked.
- Remove from heat and add lime juice and fish sauce, to taste. Serve in warm serving bowls and garnish with cilantro and green onions.
Drink Pairings
TURKEY RILLETTES CROSTINI WITH CELERIAC SALAD
Ingredients
Serves about 40 crostini
TURKEY RILLETTES:
1 tbsp (15 ml) extra-virgin olive oil
1 medium-sized shallot, peeled, chopped
1 garlic clove, minced
2 tsp (10 ml) chopped fresh thyme
salt and pepper, to taste
2 slices of bacon
2½ cups (625 ml) cooked, shredded, dark turkey meat
½ cup (125 ml) duck fat, divided
1½ cups (375 ml) low-sodium turkey stock
1 tbsp (15 ml) cognac
1 sourdough baguette, ½-in (1 cm) rounds
CELERIAC SALAD:
1½ tsp (7 ml) cumin seeds
1 lemon, halved, divided
½ small celeriac
1 tbsp (15 ml) extra-virgin olive oil
½ tsp (2 ml) liquid clover honey
salt, to taste
¾ cup (175 ml) chopped fresh parsley
½ cup (125 ml) pomegranate seeds
Instructions
- To make TURKEY RILLETTES: Warm oil in frying pan over medium heat. Add finely chopped shallot and cook, stirring often, until starting to caramelize. Stir in garlic, thyme and pinch of salt and pepper. Allow to cook another minute. Transfer to a bowl and set aside.
- Add bacon to a large saucepan over medium heat. Cook, turning once or twice, until crisp, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Chop into small pieces.
- In a food processor, add shredded turkey meat, shallot mixture, bacon and 2 tbsp (30ml) duck fat. Pulse until well combined and turkey is finely chopped. Slowly add 1⁄2 cup (125 ml) stock, pulsing to combine, before adding another 2 tbsp (30 ml) duck fat, pulsing until well combined. Continue alternating remaining stock and duck fat until mixture is spreadable but still slightly chunky. You may not need all the stock. Stir in cognac and season to taste. Transfer to a bowl, cover with plastic wrap and refrigerate at least 1 hour. Turkey Rillettes may be made 1 day ahead and refrigerated until ready to use.
- Preheat oven to 350 F (180 C). To make crostini, place baguette rounds on a baking sheet in a single layer, leaving about 1⁄2-in (1 cm) between each. Lightly brush both sides with a little olive oil before baking until crisp and golden brown, 6 to 8 minutes. Allow to cool completely on baking tray.
- Before serving, make CELERIAC SALAD: In a dry frying pan, toast cumin seeds over medium heat until fragrant, 2 minutes. Set aside to cool.
- Half fill a medium bowl with cold water and squeeze in juice of half a lemon. Trim celeriac and cut into 1⁄2-in (1 cm) half moons. Using a mandolin or vegetable peeler, slice celeriac into thin strips. Add strips to lemon water as they are cut to prevent browning.
- In a small bowl, whisk together juice from remaining lemon half, oil, honey and pinch of salt. Set aside.
- In a medium bowl, toss together parsley, pomegranate seeds, cumin and thoroughly drained celeriac strips. Pour dressing over salad and toss well to coat. Season to taste with more salt.
- Spread 1 tbsp (15 ml) turkey rillettes over crostini. Top with celeriac salad and serve.
Drink Pairings
WHITE LASAGNA WITH CHERRY TOMATO AND MOZZARELLA SALAD
Ingredients
Serves 6 to 8
PARMESAN BÉCHAMEL SAUCE:
½ cup (125 ml) butter
½ cup (125 ml) all-purpose flour
4 cups (1 L) whole milk
1 cup (250 ml) grated Parmesan
FILLING:
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) finely chopped fresh rosemary
½ tsp (2 ml) each dried marjoram and thyme
3 tbsp (45 ml) butter
1 small onion, finely chopped
1 tbsp (15 ml) minced garlic, divided
2½ lbs (1.25 kg) ground chicken or turkey
2 tbsp (30 ml) dry white wine
½ lb (250 ml) white button mushrooms, thinly sliced
1 lb (500 g) fresh spinach leaves, chopped
1 tsp (5 ml) Tabasco
1 lb (500 g) whole-milk ricotta
1 large egg, lightly beaten
¼ cup (60 ml) each, coarsely chopped fresh basil and flat-leaf parsley
2 cups (500 ml) grated mozzarella
12 to 16 7 x 3 ½-in (18 x 9 cm) no-boil lasagna noodles
½ cup (125 ml) grated Parmesan
CHERRY TOMATO AND MOZZARELLA SALAD:
1 basket (2 cups) cherry tomatoes, halved
½ head radicchio, core removed, thinly sliced
½ small red onion, finely julienned
2 tbsp (30) extra-virgin olive oil, divided
16 baby bocconcini balls or 2 fresh mozzarella balls, sliced
¼ cup (60 ml) fresh basil leaves, torn
½ cup (125 ml) mixed olives
1 to 2 tbsp (15 to 30 ml) red wine vinegar
Instructions
- PARMESAN BÉCHAMEL SAUCE: Melt butter in a saucepan over medium heat. Whisk in flour, stirring until well blended. Whisk in milk in a steady stream and bring to a boil, stirring occasionally, until thickened and smooth. Stir in Parmesan and season with salt and pepper. Cover and set aside.
- FILLING: Mix together dried herbs, set aside. Heat butter over medium heat. Add onion and half the garlic. Sauté until almost soft, add chicken and half the herb mixture until cooked through. Remove chicken to a large bowl, keeping liquid in the pan.
- Add wine to pan and bring mixture to a boil. Add mushrooms and spinach. Cook covered until spinach is wilted. Stir in remaining garlic, mixed herbs and Tabasco, season with salt and pepper. Continue to sauté, uncovered, stirring occasionally, until all liquid has evaporated. Transfer mixture to chicken and mix well to combine, reserving 1½ cups (375 ml) of the béchamel sauce. Add remaining sauce to chicken-spinach mixture and stir until well combined.
- Preheat oven to 350F (180C). Butter a 13 x 9-in (3 L) baking dish. In a bowl, mix together ricotta, beaten egg, basil and parsley, season with salt and pepper. Pour half of the reserved béchamel sauce onto the bottom of the baking dish and cover with 3 lasagna noodles, making sure they do not touch each other. Spread half of the chicken-spinach mixture over pasta and sprinkle with half mozzarella. Top with another 3 noodles. Continue layering, ending with pasta. Spread remaining béchamel sauce over top. Lasagna can be made 1 day ahead and refrigerated, covered tightly.
- Cover with foil and bake in centre of oven for 40 minutes. Remove foil and sprinkle top with Parmesan. Bake another 8 to 10 minutes until bubbling and golden. Garnish with chopped flat-leaf parsley.
Drink Pairings
THE NEW ÉCLAIRS
Ingredients
Serves 24
1 x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
GLAZE:
10 oz (300 g) Fondant
food colouring, colour and quantity as needed
ÉCLAIR FILLING:
3 large eggs
⅓ cup (75 ml) granulated sugar
Pistachio, Raspberry or Lemon Flavouring
6 tbsp (90 ml) unsalted butter, cut into small pieces
PISTACHIO FLAVOURING:
⅓ cup (75 ml) pistachio paste
1 tsp (5ml) vanilla
RASPBERRY FLAVOURING:
3 oz (90 g) raspberries, puréed and strained
1 tsp (5 ml) almond extract
LEMON FLAVOURING:
½ cup (125 ml) strained lemon juice
1 tsp (5 ml) ginger syrup
Instructions
- Prepare BASIC CHOUX PASTRY as per Master Recipe up to step 4. Place dough in a pastry bag fitted with a ½-in (1.25 cm) plain tip (or Wilton 4B1 tip that will produce ridged éclairs). Pipe éclairs 4-in (10 cm) in length directly onto a baking sheet lined with parchment paper. To help with size, draw stencils on parchment and place, drawn-side down, on baking sheet. Bake éclairs for 15 minutes or until well puffed and golden, then lower oven to 325 F (170 C) and continue to bake another 30 minutes, or until golden. Cool completely on baking sheet. Will keep for 2 to 3 days in refrigerator in a covered container.
- Prepare ÉCLAIR FILLING: In a medium saucepan, over medium heat, whisk together eggs and sugar until light in colour.
- Depending on flavour preference, add one of either pistachio paste, strained raspberry purée or strained lemon juice to the saucepan. Add cut butter and whisk constantly until butter is melted and mixture is thick. Simmer gently for a few seconds. Pour into a fine meshed sieve set over a bowl. Then, for pistachio flavouring stir in vanilla, for raspberry stir in almond extract, and for lemon stir in ginger syrup. Cover with plastic wrap pressed into surface of filling to prevent skin from forming, and refrigerate to thicken.
- Pierce bottom of éclairs in 2 or 3 places and fill with desired prepared filling using a piping bag.
- To make GLAZE: Heat 10 oz (300 g) fondant in a heavy-bottomed saucepan over low heat just until melted. Stir in food colouring, as desired. Dip éclair tops into fondant, removing excess. Alternately, buy coloured fondant and roll out into a thin sheet. Cut size to fit éclairs and press down to adhere.
- Decorate as desired.
Drink Pairings
STRAWBERRY MARGARITA CAKE
Ingredients
Serves 10
CAKE:
1¾ cups (425 ml) cake and pastry flour
1½ tsp (7 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
1 cup (250 ml) granulated sugar
1 lime, zest only, finely grated
¼ cup (60 ml) unsalted butter, at room temperature
2 large eggs
¼ cup (60 ml) vegetable oil
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) milk
⅓ cup (75 ml) freshly squeezed lime juice
2 oz + 1 oz (60 ml + 30 ml) white tequila, divided
1 ½ oz (45 ml) orange-flavoured liqueur, such as Triple Sec or Grand Marnier, divided
⅓ cup (75 ml) seedless strawberry jam
COCONUT WHIPPED TOPPING:
2 x 14 oz (398 ml) cans full-fat coconut milk, chilled in refrigerator overnight
3 tbsp (45 ml) icing sugar
1 tsp (5 ml) vanilla extract
1 lime, thinly sliced into rounds, for garnish
1½ cup (375 ml) fresh strawberries, for garnish
Instructions
- Preheat oven to 350 F (180 C). Lightly grease a 10-in (25 cm) spring-form pan and set aside.
- In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, mix together sugar and lime zest until blended and very fragrant, about 1 minute. Beat in butter until mixture becomes light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Then beat in oil and vanilla. Gradually add reserved dry ingredients to wet ingredients and stir together until just incorporated. Gradually incorporate milk into batter before adding lime juice, 2 oz (60 ml) tequila, and 1 oz (30 ml) orange liqueur. Mix until batter is uniform and smooth.
- Transfer batter to prepared pan and bake until a toothpick inserted into the centre comes out clean, about 35 to 40 minutes.
- While cake is baking, whisk together remaining 1 oz (30 ml) tequila, ½ oz (15 ml) orange liqueur and strawberry jam.
- When cake is done, remove from oven and place on a rack. Using a skewer or fork, pierce several dozen holes into the top of cake. Slowly pour strawberry mixture evenly over top of cake, allowing it to absorb as you go. Cool cake in spring-form pan to room temperature.
- While cake is cooling, make COCONUT WHIPPED TOPPING: Without shaking, take chilled cans of coconut milk and open them carefully. Pour out as much liquid as possible into a small bowl or container, reserving coconut cream. Save coconut liquid for another use. Place thick, white coconut cream into a large bowl and beat for 1 minute using a hand beater, or in bowl of stand mixer fitted with whisk attachment. Add sugar and continue whipping coconut cream on high until it has increased in volume and forms soft peaks, about 5 to 7 minutes. Beat in vanilla and refrigerate Coconut Whipped Topping for 10 minutes before using.
- Once cake is completely cooled, remove from spring-form pan and carefully transfer to a serving platter. Spread top of cake with Coconut Whipped Topping and decorate with lime slices and fresh strawberries. Serve immediately or refrigerate cake up to 6 hours. Then let sit at room temperature for 30 minutes before serving.
Drink Pairings
STRAWBERRY SHORTCAKE PARFAITS
Ingredients
Serves 8
1 cup (250 ml) whipping cream
¼ cup + 2 tbsp (60 ml + 30 ml) berry sugar, divided
½ cup (125 ml) full fat plain Greek yogurt
1 lemon, zest only
4 cups (1 L) fresh strawberries, hulled and quartered
1 tbsp (15 ml) Chambord raspberry liqueur, optional
¼ tsp (1 ml) cinnamon
8 shortbread cookies, crushed
8 small perfect strawberries, for garnish
Instructions
- Place whipping cream in a large chilled mixing bowl. With an electric mixer, whip cream until soft peaks form. Gradually beat in ¼ cup (60 ml) sugar until firm peaks form. Fold in yogurt and lemon zest. Transfer to a piping bag filled with a 1A piping tip and refrigerate while preparing strawberries.
- Place half the strawberries in a large bowl. Crush with a fork or a pastry blender until mashed. Add remaining 2 tbsp (30 ml) sugar, liqueur and cinnamon and stir in to blend. Very finely dice remaining strawberries and fold into mashed berries.
- To assemble, line up 8 x 6 oz (175 ml) glasses. Place a crushed shortbread cookie in the bottom of each glass reserving a few crumbs for garnish. Pipe about 2 tbsp (30 ml) cream on top of shortbread crumbs followed by a layer of crushed strawberry mixture. Repeat with another layer of cream and strawberries and ending with piped cream. Dust with shortbread crumbs and garnish with a berry. Refrigerate until ready to serve. Best served the same day.