Chocolate Rye Cake
This double rye cake has rye flour and rye whiskey. It’s rich and dense, the rye flour and whiskey add a depth of flavour you won’t find in a regular chocolate cakeIngredients
Serves 8 to 10
4 large eggs, room temperature
3½ cups (860 ml) granulated sugar
½ cup (125 ml) vegetable oil
¼ cup (60 ml) melted butter, plus extra for buttering pan
1½ cups (375 ml) Dutch process cocoa powder, plus extra, for dusting (optional)
2½ cups (625 ml) all-purpose flour
½ cup (125 ml) rye flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) whipping cream
2 cups (500 ml) whole milk
2 tbsp (30 ml) rye whiskey
1 tsp (5 ml) vanilla extract
whipped cream, to serve
Instructions
- Preheat oven to 375 F (190 C). Butter and flour a 13 × 4 × 4-in (33 × 10 × 10 cm) Pullman loaf pan, set aside.
- In a large mixing bowl, with an electric mixer or stand mixer with a paddle attachment, mix eggs, sugar, vegetable oil and butter on high. Set aside.
- In a medium bowl, sift cocoa powder, all-purpose flour, rye flour, baking powder and salt. Set aside. In another medium bowl, whisk whipping cream, milk, rye whiskey and vanilla extract. Set aside.
- Add half dry ingredients to egg and oil ingredients and mix on low just until combined. Add half wet ingredients and mix until just combined. Repeat with remaining dry and wet ingredients.
- Pour batter into prepared loaf pan and bake for 45 minutes to an hour, until a wooden skewer inserted comes out clean.
- Cool to room temperature before removing from pan. Dust with cocoa powder, if using. Serve with whipped cream.
Drink Pairings
Dark Chocolate Chilli Armagnac Manhattan
You can’t go wrong with chocolate, especially in this spicy Manhattan-inspired drink. Using the fat-washing technique, this cocktail is sure to delight you.Ingredients
Serves 1
1½ oz (45 ml) Dark Chocolate-Washed Armagnac*
1 oz (30 ml) Alvear Solera 1927 Pedro Ximénez Sherry
3 to 5 drops chocolate bitters
1 strawberry slice, for garnish (optional)
Instructions
- Stir ingredients in a mixing glass over ice. Strain into a coupe and garnish with strawberry slice.
- *To make Dark Chocolate-Washed Armagnac, melt ½ cup (125 ml) unsalted butter and 1 cup (250 ml) dark chocolate in a saucepan over medium heat. Mix in about ½ tsp (2.5 ml) seeded and chopped Thai (bird’s eye) chili or another red hot pepper or 1 tsp (5 ml) cayenne. Add 450 ml Saint Vivant VSOP Armagnac and stir to blend well. Remove from heat and transfer to a heat-safe container, stirring every so often to make sure the flavour and fat get well integrated. Once mixture is cool, place in freezer to allow solids to harden, then strain through a coffee filter until desired clarity is reached. Will keep in refrigerator for up to 2 to 3 weeks.
Featuring
Butternut Squash & Kale Gratin
Classic flavours with a healthy twist fit for Thanksgiving. Try this gratin this fall for something new, it’s rich, creamy, and cheesy, but also has some kale for a bit of greens.Ingredients
Serves 4 to 6
⅓ cup + 3 tbsp (125 ml) butter, divided, plus more for greasing baking dish
3 tbsp (45 ml) all-purpose flour
2 cups (500 ml) whole milk, warmed
2 tsp (10 ml) kosher salt
1 pinch freshly ground black pepper
1 pinch grated nutmeg
1 cup (250 ml) grated Asiago, divided
1 tbsp (15 ml) chopped curly parsley
¼ cup (60 ml) bread crumbs
1 large butternut squash, peeled, seeds removed, cut in 1-in (2.5 cm) slices
1 bunch kale, stems removed, thinly sliced and blanched
Instructions
- Preheat oven to 350 F (175 C). Butter a 7 × 11‑in (2 L) baking dish and set aside.
- In a medium saucepan, melt 3 tbsp (45 ml) butter over medium heat. Whisk in flour until smooth. Slowly whisk in milk until no lumps remain. Season well with salt, pepper and nutmeg. Cook over low heat, stirring occasionally until thick, about 10 minutes. Whisk in ¾ cup (180 ml) Asiago and set bechamel aside.
- Melt remaining ⅓ cup (80 ml) butter in a heatproof medium bowl, let cool slightly and add remaining ¼ cup (60 ml) Asiago, parsley and bread crumbs. Mix well.
- Pour one-third of the bechamel into the baking dish and spread evenly. Lay down half the squash slices and top with half the kale.
- Repeat layers, ending with a layer of bechamel. You will have 3 layers of bechamel and 2 layers of vegetables. Sprinkle bread crumb mixture evenly over top of bechamel. Cover with foil and bake for 45 minutes to 1 hour or until squash is tender, removing foil halfway through baking. Serve warm.
Drink Pairings
New Pink Lady
Celebrate the BC Pink Lady apple, known for its floral, fragrant aroma, crisp acidity, and slight sweetness. The New Pink Lady is a contemporary interpretation of the classic Pink Lady, perfectly balanced to capture the beauty of the ever-popular apple.Ingredients
Serves 1
½ Pink Lady apple, cored, thinly sliced
¾ oz (22 ml) fresh lemon juice
1½ oz (45 ml) Empress 1908 Elderflower Rose Gin
½ oz (15 ml) Honey Syrup*
1 egg white
1 Pink Lady apple slice, for garnish
Instructions
- In a cocktail shaker, muddle apple with lemon juice, then add gin, Honey Syrup and egg white. Shake to emulsify ingredients. Fill shaker with ice and shake vigorously, then fine strain into a cocktail coupe. Garnish with apple slice.
- *To make Honey Syrup, stir together ⅓ cup (80 ml) boiled water and ⅔ cup (160 ml) honey in a small bowl. Unused syrup can be refrigerated in a sealed container for up to 2 weeks.
Featuring
Beer & Chili Cheese Dip
Game day is a great occasion to enjoy some delicious beer and cheese dip! Here’s a simple recipe to help you make a tasty beer and cheese dip for your festivities as the games kick off.Ingredients
Serves 5 to 8
1 tbsp (15 ml) vegetable or grapeseed oil
1 lb (450 g) ground beef
1 tbsp (15 ml) taco seasoning, or to taste
2 tbsp (30 ml) butter
2 tbsp (30 ml) all-purpose flour
1 cup (250 ml) milk, plus more if needed
1 cup (250 ml) lager beer
2 cups (500 ml) shredded cheddar
2 green onions, sliced
¼ cup (60 ml) chopped cilantro leaves
½ jalapeño, sliced
1 bag tortilla chips, to serve
Instructions
- In a large skillet on medium-high heat, heat oil. Add ground beef and gently break apart using a wooden spoon to create mince. Cook for 5 to 7 minutes and add taco seasoning. Set aside to cool.
- In a 9-in (23 cm) cast iron skillet, melt butter. Add flour and whisk to form a roux. Add milk and beer and cook a few minutes until thick. Add cheddar and whisk to combine. If mixture is too thick, add a small amount of milk to thin.
- Serve dip warm topped with ground beef mixture. Garnish with green onions, cilantro and jalapeño, and serve with tortilla chips.
Drink Pairings
Shallot Tarte Tatin
This is an elegant side dish that could also be a main served with a side salad goes well as a Thanksgiving side dish. The combo if caramelized shallot, gruyere and pastry is a classic combo.Ingredients
Serves 4 to 6
1 × 1 lb (450 g) package frozen puff pastry, defrosted according to package directions
2 tbsp (30 ml) butter
1 tsp (5 ml) granulated sugar
1 lb (450 g) shallots, peeled and cut into 1-in (2.5 cm) slices
3 sprigs thyme, leaves removed and stems discarded, plus more for garnish
2 tbsp (30 ml) balsamic vinegar reduction
¼ cup (60 ml) Gruyère
Instructions
- Preheat oven to 375 F (190 C). Unroll puff pastry and cut to fit a 10-in (25 cm) round cast iron pan. Poke holes all over with a fork and store in refrigerator until ready to use.
- Melt butter in pan. Sprinkle sugar all over butter. Lay shallot rounds in a single layer on bottom of pan. Sprinkle with thyme leaves, drizzle with balsamic reduction and sprinkle with Gruyère. Lay pastry round on the shallots and press it down.
- Bake 20 to 25 minutes or until pastry is golden brown and crisp. Let cool for 10 minutes, place serving platter on top of pan and invert it. Garnish with more thyme leaves and serve warm or at room temperature.
Drink Pairings
Crispy Parmesan Smashed Brussels Sprouts
Bust out the Brussels this Thanksgiving! Try these cheesy, crispy sprouts once and you won’t make them any other way ever again! The sprouts can be boiled up to two days ahead of time. Make sure to dry them out well to help them crisp up.Ingredients
Serves 4 to 6
2 lbs (900 g) Brussels sprouts, trimmed
¼ cup (60 ml) extra-virgin olive oil
salt and pepper to taste
2 tsp (10 ml) garlic powder
1 tsp (5 ml) smoked paprika
½ cup (125 ml) grated Parmesan
Instructions
- Preheat oven to 375 F (190 C). Bring a large pot of heavily salted water to a boil over high heat. Add sprouts and return to boil, then turn heat down to medium and cook 10 minutes, or until sprouts are tender.
- Drain and cool sprouts. Once cool, crush sprouts with a heavy-bottomed pot until flattened. Pat dry with paper towels.
- In a large mixing bowl, toss sprouts with olive oil, salt, pepper, garlic powder and smoked paprika. Transfer to a parchment-lined baking sheet. Roast until golden brown, about 20 to 25 minutes. Flip sprouts and sprinkle with Parmesan. Roast another 10 to 15 minutes, or until Parmesan has browned. Transfer to a serving platter.
Drink Pairings
Turning Head
The Exorcist follows the demonic possession of a young girl and her mother’s attempt to save her through an exorcism performed by a pair of Catholic priests. Inspired by the supernatural nature of the film, this cocktail pairs the earthy character of tequila with fresh citrus that gives hope, while the extreme complexity of Chartreuse Green, whose secret formula is carefully guarded by two Carthusian monks, takes on an assertive role.Ingredients
Serves 1
1½ oz (45 ml) Cazadores Blanco Tequila
½ oz (15 ml) Chartreuse Green
½ oz (15 ml) lime juice
½ oz (15 ml) Simple Syrup*
2 dashes grapefruit bitters
1 lime twist, for garnish
Instructions
- Chill a Nick and Nora glass or coupe glass in the freezer for 5 minutes. In a cocktail shaker with cubed ice, combine tequila, Chartreuse, lime juice, Simple Syrup and bitters. Shake vigorously, then fine strain into chilled glass. Garnish with lime twist.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Savoury Pull-Apart Bread
The exact origins on monkey bread are unclear. It is believed to be named as such based on the way it is eaten, people using their hands to pull apart pieces like the way a monkey would eat. It’s more commonly created using brown sugar and cinnamon. Here is a fun take on a savoury version! Great for an entertaining appy!Ingredients
Serves 5 to 8
5 tbsp (75 ml) butter, divided
3 × 12 oz (340 g) tubes biscuit dough
2 cloves garlic, minced
2 tbsp (30 ml) chopped fresh or dried curly parsley
¼ cup (60 ml) chopped cooked bacon
2 tbsp (30 ml) chopped fresh jalapeño
¼ cup (60 ml) shredded cheddar
½ cup (125 ml) ranch dip, to serve
Instructions
- Preheat oven to 350 F (175 C).
- Grease a 9 or 10-in (23 or 25 cm) Bundt pan with 2 tbsp (30 ml) butter.
- Remove biscuit dough from packaging. Place on a cutting board and cut each tube into 1-in (2.5 cm) rounds. There should be 5 rounds per tube. Form each round into a ball using your hands.
- In a heatproof bowl, place remaining 3 tbsp (45 ml) butter, garlic and parsley. Microwave on high for 30 seconds or until butter has melted. In another bowl, place bacon, jalapeño and cheddar.
- Roll half the dough balls in bacon mixture. Roll other half in butter mixture to coat. Place dough balls in Bundt pan, alternating flavours until they are all in pan. Bake for 40 to 50 minutes or until golden brown and cooked through.
- Remove from oven and allow to rest 10 minutes. Serve with ranch dip.
Drink Pairings
Palak Paneer served with Garlic Naan
Palak Paneer is a popular North Indian dish made with spinach (palak) and Paneer (Indian cottage cheese). The spinach is blanched, pureed and cooked with spices, creating a vibrant green gravy. Cubes of Paneer are added for a creamy texture and protein. It’s a nutritious and flavourful vegetarian delight that exudes cozy fall comforts.Ingredients
Serves 2
2 tbsp (30 ml) ghee
1 yellow onion, diced
2 tbsp (30 ml) minced ginger
6 cloves garlic, minced
1 tsp (5 ml) cumin
2 tsp (10 ml) garam masala
½ tsp (2.5 ml) turmeric
red pepper chili flakes, to taste (optional)
1 × 10.5 oz (300 g) bag fresh spinach, chopped and blanched
1 cup (250 ml) whipping cream
salt and pepper, to taste
1 tbsp (15 ml) vegetable oil
1 × 8 oz (225 g) package paneer, cubed
4 cups (1 L) basmati rice, cooked, to serve
Garlic Naan, recipe follows (optional)
GARLIC NAAN
2 tbsp (30 ml) butter, melted
1 clove garlic, minced
4 pieces naan
Instructions
- In a medium skillet on medium-high heat, heat ghee. Add onions and sauté 5 minutes until translucent. Add ginger and garlic and cook another 2 minutes. Add spices, chili flakes, if using, spinach and cream. Cook another minute while stirring. Allow to cool slightly and transfer to a high-speed blender. Blend on high until smooth and return to skillet. Season with salt and pepper.
- In another skillet on medium-high heat, add 1 tbsp (15 ml) oil. Add cubed paneer and fry on each side for about 1 minute or until golden brown. Add paneer into spinach sauce and bring to temperature. Set aside while preparing Garlic Naan, if using. Serve warm with basmati rice and warm naan.
- To make Garlic Naan, mix butter and garlic in a small bowl.
- In a medium skillet on medium-high heat, toast each piece of naan for 1 minute on each side. Brush one side of each piece with butter mixture. Serve warm alongside palak paneer and basmati rice.