CROQUEMBOUCHE
Ingredients
Serves 8
1 x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
SALTED CARAMEL PASTRY CREAM:
¾ cup (175 ml) granulated sugar, divided
¼ cup (60 ml) water
2 cups (500 ml) whole milk
¼ cup (60 ml) cornstarch
6 large egg yolks
2 tbsp (30 ml) butter
1 tsp (5 ml) vanilla
¼ tsp (1 ml) fleur de sel or sea salt
CARAMEL SAUCE/ SPUN SUGAR GARNISH:
⅔ cup (150 ml) water
2 cups (500 ml) granulated sugar
2 tbsp (30 ml) corn syrup
one 4 x 8-in (10 x 20 cm) Styrofoam cone
Instructions
- Prepare BASIC CHOUX PASTRY as per Master Recipe. Once puffs have cooled, make a small incision in bottom of each.
- Prepare the SALTED CARAMEL PASTRY CREAM: In a medium-sized, heavybottomed saucepan, combine ½ cup (125 ml) sugar and the water. Over mediumlow heat, cook until caramelized and deep amber in colour, 8 to 10 minutes.
- Meanwhile, heat milk in separate saucepan or in microwave until hot, but not boiling.
- Remove saucepan with sugar syrup from heat and whisk in milk in a slow, steady stream. Return saucepan to low heat and stir until smooth. Remove and set aside.
- Meanwhile, in a medium-sized bowl, whisk together cornstarch and ¼ cup (60 ml) sugar. Whisk in egg yolks. Continue whisking while adding prepared hot caramel mixture in a thin, steady stream.
- Transfer mixture back to saucepan and heat, whisking constantly, over medium heat for 2 to 3 minutes, or until it thickens and just comes to a boil. Immediately strain through a fine meshed sieve into a clean bowl and stir in butter, vanilla and salt. Cover with plastic wrap, pressing wrap directly onto surface, and refrigerate until needed.
- Fill a pastry bag fitted with a small round tip (Wilton 71) with Salted Caramel Pastry Cream. Insert tip into each puff and fill with cream. Set puff aside on a large cookie sheet as they are filled.
- Wrap Styrofoam cone with parchment paper and place pointedside up on sheet of parchment paper.
- To make a CARAMEL SAUCE: Combine ⅔ cup (150 ml) water, sugar and corn syrup in a heavy-bottomed medium-sized saucepan and boil over medium-high heat until amber in colour. Do not mix. Remove from heat and place saucepan in larger bowl of hot water to keep from hardening too fast. Dip side of each puff into caramel and stick puffs together in a pyramid around prepared cone.
- To make SPUN SUGAR GARNISH: Cut looped ends of a wire whisk with a wire cutter or use 2 forks held facing each other and dip ends into caramel sauce. Wave caramel back and forth over a parchment-lined box, allowing strands to fall in long, thin threads over sides. Take strands and wrap over Croquembouche.
Drink Pairings
CRISPY POTATO AND SAUERKRAUT LATKES
Ingredients
Serves about 20 latkes
2 lbs (1 kg) baking potatoes, peeled and coarsely grated (about 3 large potatoes)
1 cup (250 ml) sauerkraut, drained and dried
¼ cup (60 ml) chopped fresh dill, plus more for garnish
2 large eggs
2 tbsp (30 ml) all-purpose flour
2 tsp (10 ml) caraway seeds
1 cup (250 ml) sour cream
1 tsp (5 ml) finely grated lemon zest
¼ cup (60 ml) unsalted butter, divided
grapeseed oil or peanut oil, for frying
1 smoked trout fillet
trout roe, optional, for garnish
ROSY APPLE SAUCE:
1¼ lbs (625 g) McIntosh apples, unpeeled, cored and quartered
3 tbsp (45 ml) apple cider
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) sugar
pinch salt
Instructions
- Bring a saucepan of salted water to a boil, add potatoes and cook for 1 minute, drain. Line a baking sheet with a kitchen towel, spread out potatoes, cool, squeeze out as much excess water as possible using kitchen towel. Add potatoes to a bowl with sauerkraut and dill, combine. Season to taste with salt and pepper before stirring in egg and flour.
- In a dry frying pan, toast caraway seeds over medium-low heat until fragrant. Place into a mortar and pestle and crush until coarsely ground. Stir in a bowl with sour cream and lemon zest. Refrigerate until ready to use.
- In a large frying pan, heat 1 tbsp (15 ml) butter and a drizzle of oil over medium heat. Working in batches, spoon ¼ cup (60 ml) mounds of potato mixture into pan and flatten to about ½-in (1 cm) thick. Cook, turning once, until latkes are golden and crispy.
- Serve latkes with a dollop of both Rosy Apple Sauce and sour cream sauce. Garnish with torn pieces of trout fillet, trout roe and additional dill sprigs. Serve immediately.
- To make ROSY APPLE SAUCE: In a saucepan, stir together all ingredients over medium heat. Simmer, cover and stir occasionally until very soft, about 15 minutes. Pass apples through a food mill or, for a chunky sauce, remove apple skins and mash coarsely with a fork. Refrigerate until ready to use. May be made up to 5 days in advance.
Drink Pairings
CRANBERRY MOSTARDA
Ingredients
Serves about 2 cups (500 ml)
2½ tbsp (37 ml) yellow mustard seeds
¾ cup (175 ml) dry rosé wine
1 cinnamon stick
½-in (1.25 cm) piece fresh ginger root
5 whole cloves
sprigs fresh thyme
1½ cups (375 ml) granulated sugar
1 cup (250 ml) white wine vinegar
¾ cup (175 ml) pure cranberry juice, no sugar added
1 tbsp (15 ml) dry mustard
1 cup (250 ml) fresh or frozen cranberries
1½ cups (375 ml) dried cranberries
1 tsp (5 ml) finely grated tangerine zest
½ tsp (2 ml) salt
Instructions
- In a small bowl, stir together mustard seeds and wine. Cover with plastic wrap and set aside overnight.
- In a piece of cheesecloth, wrap together cinnamon, ginger, cloves and thyme. Tie closed with kitchen string.
- In a medium-sized saucepan over high heat, stir together soaked mustard seeds and wine, sugar, vinegar, cranberry juice, dry mustard and fresh or thawed, frozen cranberries. Once boiling, add spice bundle and reduce heat to medium. Cook, uncovered, without stirring, until syrup thickens enough to coat back of a spoon, 40 minutes. Turn off heat but leave saucepan on element. Discard spice bag before stirring dried cranberries, tangerine zest and salt into syrup. Cool Mostarda completely before serving. If too thick, loosen by stirring in water or rosé wine, 1 tbsp (15 ml) at a time, until desired consistency. Mostarda may be refrigerated in an airtight container for up to 1 week.
Drink Pairings
CHATEAUBRIAND FOR TWO
Ingredients
Serves 2
1 x 10 oz (300 g) centre-cut beef tenderloin
sea salt and freshly ground black pepper
2 tbsp (30 ml) olive oil
1 large shallot, peeled, finely chopped
1 large portobello mushroom, finely sliced or coarsely chopped
½ tsp (2 ml) fresh thyme leaves
½ cup (125 ml) dry red wine
2 tbsp (30 ml) cold unsalted butter
Instructions
- Preheat oven to 450 F (220 C).
- Season tenderloin with salt and black pepper. Place olive oil in an ovenproof, heavy-bottomed frying pan over high heat. As soon as it begins to smoke, add beef to hot oil and sear on all sides until brown. Transfer pan to the oven and roast until the internal temperature reaches 130 F (50 C), 10 to 15 minutes for mediumrare. Remove from oven and place beef on a cutting board and tent with foil.
- Pour all but a thin film of fat from the pan. Add shallot, mushroom and thyme and sauté over medium-low heat, until the shallots are golden, about 2 to 3 minutes. Add wine and raise heat to high, deglazing and scraping any brown bits from pan. Reduce until syrupy, about 5 minutes. Reduce heat and whisk in butter until emulsified.
- To serve, carve tenderloin into thick slices and drizzle with sauce.
Drink Pairings
CHINESE ALMOND COOKIES
Ingredients
Serves 3 dozen
1¾ cups (425 ml) all-purpose flour
1 cup (250 ml) granulated sugar
½ tsp (2 ml) baking powder
1 cup (250 ml) butter, at room temperature
1 ⅓ cups (325 ml) ground almonds
½ tsp (2 ml) salt
1 egg
1 tsp (5 ml) almond extract
1 egg white, whisked
½ cup (125 ml) sliced almonds
Instructions
- In a bowl, combine flour, sugar and baking powder. Stir to blend. Set aside.
- Combine butter, almonds and salt in bowl of an electric stand mixer. Beat with a paddle attachment until blended. Beat in egg and almond extract just until combined.
- Slowly beat in flour mixture until smooth. Transfer dough to a large sheet of plastic wrap. Tightly seal and refrigerate for 2 hours or until chilled and firm. Dough can be refrigerated for up to 3 days.
- When ready to bake, preheat oven to 325 F (170 C). Line 2 baking sheets with parchment paper.
- Roll dough into ½-in (1.25 cm) balls and place 1-in (2.5 cm) apart on prepared baking sheets. Flatten balls slightly with the bottom of a glass or the tines of a fork. Brush with egg white and place an almond slice on each cookie before baking.
- Bake for 12 to 15 minutes or until light golden and crisp around edges.
Drink Pairings
CLASSIC BELGIAN MUSSELS
Ingredients
Serves 4
1 tbsp (15 ml) butter
2 small shallots, peeled and thinly sliced
1 garlic clove, crushed
2 sprigs thyme
4 lbs (2 kg) mussels, scrubbed and debearded, discarding any that remain open when tapped
1½ cups (375 ml) Saison Dupont beer
salt and freshly ground pepper
½ cup (125 ml) crème fraîche
3 sprigs flat-leaf parsley, stems removed and leaves chopped
1 baguette, sliced
Instructions
- Melt butter in a large saucepan over medium heat. Add shallots, garlic and thyme and sweat until shallots are translucent.
- Add mussels, beer and a dash of salt and pepper. Cover with a tight-fitting lid and cook for 3 minutes.
- Remove lid and add crème fraîche. Cover with lid and cook for another 3 to 4 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Stir in parsley and taste broth before adding additional salt and pepper as mussels naturally release a salty broth.
- Serve in a large serving bowl with sliced baguette on side, for dipping.
Drink Pairings
CREOLE DEVILLED EGGS
Ingredients
Serves 24
12 large eggs, at room temperature
½ cup (125 ml) vodka
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) salt, plus extra for seasoning
½ tsp (2 ml) ground black pepper
24 peeled and deveined raw, medium-sized shrimp with tails
⅓ cup (75 ml) Greek yogurt
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) chopped fresh parsley leaves
1 green onion, minced
½ tsp (2 ml) Creole seasoning
¼ tsp (1 ml) hot sauce
fresh minced chives, for garnish
Instructions
- Place eggs in a single layer in a large saucepan. Cover eggs with water and bring to a boil. Cover, remove saucepan from heat, and let stand 10 minutes. Drain eggs and place under cold running water until just cool enough to handle. Tap eggs to break shells and peel. Discard shells and set eggs aside.
- In a medium saucepan, combine vodka, lemon juice, salt and pepper and bring to a boil over medium-high heat. Add shrimp, cover and cook until shrimp turns pink, about 2 to 3 minutes. Drain and transfer shrimp to a bowl. Chill shrimp 1 hour in refrigerator.
- Slice eggs in half lengthwise, and carefully remove yolks. In a bowl, mix together remaining ingredients until smooth. Season to taste.
- To serve, spoon yolk mixture into egg white halves. Top each deviled egg with a chilled, cooked shrimp and garnish with a pinch of minced chives. May be loosely covered with plastic wrap and refrigerated for 1 hour before serving.
Drink Pairings
CORNBREAD LOAVES WITH HONEY BUTTER
Ingredients
Serves 12 mini loaves or 24 muffins and ⅔ cup (150 ml) Honey Butter
CORNBREAD:
1½ cups (375 ml) buttermilk
¾ cup (175 ml) unsalted butter, melted
3 eggs
1¼ cups (310 ml) granulated sugaR
1¾ cups (425 ml) medium-ground yellow cornmeal
¾ tsp (4 ml) baking soda
¾ tsp (4 ml) kosher salt
1½ cups (375 ml) all-purpose flour
12 fresh thyme sprigs
HONEY BUTTER:
½ cup (125 ml) unsalted butter, softened
3 tbsp (15 ml) liquid honey
1 tsp (5 ml) kosher salt
Instructions
- Preheat oven to 350 F (180 C). Lightly grease twelve 4 x 2-in (10 x 5 cm) mini loaf pans. Alternatively use a couple of muffin pans with paper liners. Set aside.
- In a large bowl, combine buttermilk, butter and eggs. Whisk to blend.
- In a separate large bowl, sift dry ingredients, except thyme sprigs, until evenly blended. Add wet ingredients to dry ingredients and mix just until combined. Some remaining lumps are fine.
- Divide batter evenly among prepared loaf pans and top each with a sprig of thyme. Bake for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Cool in pans on a rack.
- To make HONEY BUTTER: Mix butter, honey and salt in a small bowl until well combined. Cover and refrigerate until ready to serve. Can be refrigerated for a couple of days. Serve on warm cornbread. Can be refrigerated up to one week.
Drink Pairings
FESTIVE FRUSTINGO BARS
Ingredients
Serves about 48 squares
1 cup (250 ml) golden seedless raisins
½ cup (125 ml) candied red cherries, coarsely chopped
½ cup (125 ml) candied ginger, coarsely chopped
1 cup (250 ml) chopped pecans, toasted
¾ cup (175 ml) blanched almonds, coarsely chopped
4 oz (125 g) finely chopped dark chocolate, about ¾ cup (175 ml)
2 tbsp (30 ml) golden corn syrup or liquid honey
2 tbsp (30 ml) fine dry bread crumbs
1 orange, zest only
½ tsp (2 ml) cinnamon
2 generous pinches freshly grated nutmeg
3 tbsp (45 ml) coconut oil
8 oz (250 g) dark chocolate, melted
Instructions
- Grease a 9 x 13-in (3.5 L) baking dish and line with parchment paper with ends overlapping edges. Preheat oven to 350 F (180 C).
- In a large bowl, combine raisins, candied cherries, ginger, nuts and chopped chocolate. Toss to mix. Drizzle with syrup or honey and gently toss to blend. Sprinkle with bread crumbs, orange zest, and seasonings. Gently toss to evenly distribute.
- Drizzle with oil and gently fold in. Transfer mixture to prepared baking pan. Firmly press mixture into even layer. Bake in centre of oven for 20 minutes.
- Remove and place pan on a rack and spread top with melted chocolate using a palate knife. Cool in pan on a rack. Then refrigerate for 3 hours or until cool and firm. Lift out of pan onto a cutting board and cut into approximately 48 squares with a serrated knife.
- Store in a tightly sealed container at room temperature for several days.
Drink Pairings
CRISPY ISRAELI COUSCOUS CAKES AND ARTICHOKE GREEN SALAD
Ingredients
Serves 6
COUSCOUS CAKES:
½ tsp (2 ml) saffron threads
1 ⅔ cups (400 ml) Israeli couscous
¼ cup (60 ml) barberries
¼ cup (60 ml) berry sugar
⅔ cup (150 ml) plain Greek full-fat yogurt
2 eggs, lightly whisked
¼ cup (60 ml) chopped fresh chives
⅓ cup (75 ml) crumbled Macedonian or similar creamy goat’s feta
1 tsp (5 ml) salt
freshly ground black pepper
¼ cup (60 ml) clarified butter
SALAD:
8 oz (250 g) mixed salad greens
14 oz (397 ml) can artichoke hearts, drained and patted dry, halved
8 heirloom cherry tomatoes, halved
¼ cup (60 ml) crumbled feta, plus extra
⅓ cup (75 ml) minced fresh mint
DRESSING:
3 tbsp (45 ml) full-fat plain Greek yogurt
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) olive oil
2 green onions, chopped
1 tbsp (15 ml) fresh mint
salt and freshly ground pepper, to taste
Instructions
- To make COUSCOUS CAKES: In a mediumsized saucepan bring 2 cups (500 ml) water to a boil, then stir in saffron threads and let rest for 2 minutes. Stir in couscous and return to a boil. Reduce heat and simmer covered for 10 minutes. Remove from heat and set aside for 15 minutes.
- Meanwhile, in a small saucepan combine barberries and sugar. Add ½ cup (125 ml) water and gently simmer to dissolve sugar. Remove from heat and strain barberries, discarding liquid. Transfer to paper towel to drain.
- When couscous is tender, transfer to a large bowl and fluff up with a fork. Add yogurt, whisked eggs, chives, crumbled feta, prepared barberries, salt and pepper. Stir together until evenly mixed.
- Preheat oven to 350 F (180 C). Line a 12-cup muffin pan with paper liners or use a silicon muffin pan. Evenly divide couscous mixture among cups and firmly press down into cups so mixture will hold together after baking. Drizzle with clarified butter. Bake couscous cakes for 15 minutes or until lightly golden and they become slightly crispy. Remove to a rack for a couple of minutes before turning out cakes and serving.
- Meanwhile, to make SALAD: Assemble greens, artichoke hearts, tomatoes, feta, and mint in a large serving bowl. Toss to evenly distribute.
- To make DRESSING: In a blender combine yogurt, lemon juice, olive oil, green onions and chopped fresh mint and whirl until smooth. Add salt and pepper to taste.
- To serve, place salad onto serving dishes, add couscous cakes, dot plate with dressing, serving extra on side. Season plates with salt and pepper and serve.