EVERYTHING BAGEL STRATA
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves 2
2 tsp (10 ml) white sesame seeds
1½ tsp (7 ml) black sesame seeds
½ tsp (2.5 ml) poppy seeds
1½ tsp (7 ml) dried minced garlic
1½ tsp (7 ml) dried minced onion
1 tsp (5 ml) flakey sea salt
3 thick strips bacon
½ yellow onion, diced
2 cups (500 ml) mixed hearty greens, such as kale, Swiss chard or collard greens, packed
½ cup (125 ml) halved cherry tomatoes
3 x day-old everything bagels, cut into bite-sized pieces
4 large eggs
1 cup (250 ml) whole milk
1 tbsp (15 ml) Dijon mustard
½ cup (125 ml) shredded sharp cheddar cheese
½ cup (125 ml) shredded Monterey Jack cheese
¼ tsp (1 ml) ground black pepper
3 oz (90 g) block cream cheese, cut into bite-sized pieces
1 scallion, trimmed and thinly sliced
Instructions
- To make everything bagel seasoning, in a small bowl, whisk together white and black sesame seeds, poppy seeds, minced garlic, minced onion and sea salt. Transfer mixture to an airtight container and keep at room temperature until ready to use.
- Generously grease two 7 x 5-in (18 x 12 cm) round casserole dishes with olive oil. Place on a rimmed baking tray lined with parchment paper and set aside.
- In a large frying pan over medium heat, fry bacon, turning occasionally, until cooked through and crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain for 1 minute. Chop bacon and set aside. Pour out all but 1 tbsp (15 ml) bacon fat from frying pan and return pan to stove over medium heat.
- Add onion to hot frying pan and sauté until translucent, about 4 minutes. Stir in greens and cook, tossing often, until wilted and there is no liquid left in bottom of frying pan, about 4 minutes. Transfer onion mixture to a large bowl along with cherry tomatoes, bagel pieces and bacon. Toss to combine.
- In a measuring pitcher, whisk together eggs, milk, mustard, cheddar, Monterey Jack and pepper until well combined. Pour over bagel mixture and let sit for 5 minutes, gently stirring occasionally. Divide mixture evenly among prepared casserole dishes, pouring any remaining custard mixture at bottom of bowl over bagel mixture in dishes. Nestle cream cheese pieces in each casserole. Cover casserole dishes with foil and refrigerate on baking tray for at least 30 minutes or up to overnight.
- Preheat oven to 375 F (190 C). Remove casseroles from refrigerator, uncover and sprinkle with a 1 to 2 tbsp (15 to 30 ml) of homemade everything bagel seasoning. Bake until centre is set and edges are golden brown, about 25 to 35 minutes. Remove from oven and allow casseroles to cool on baking tray for 10 minutes. Garnish with a scattering of scallions and serve warm or at room temperature.
Drink Pairings
PORK BELLY WITH QUAIL EGGS & HASHBROWN HEARTS
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves 2
4 tsp (20 ml) kosher salt, plus extra for seasoning
2 tsp (10 ml) granulated sugar
¼ tsp (1 ml) freshly ground black pepper, plus extra for seasoning
1 lb (500 g) pork belly, skin on
½ cup (125 ml) chopped flat-leaf parsley
½ cup (125 ml) chopped basil leaves
2 tbsp (30 ml) chopped chives
1 small shallot, minced
2 garlic cloves, minced
¼ tsp (1 ml) crushed red pepper chili flakes
⅓ cup (75 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
12 quail eggs
1 cup (250 ml) watercress greens or baby arugula
Hashbrown Hearts, make ahead, ingredients start below
4 large yellow potatoes, about 2 lbs (1 kg)
3 tbsp (45 ml) grapeseed oil
½ tsp (2.5 ml) paprika
1 tsp (5 ml) ground cumin
Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare pork belly 2 days (or at least 1 day) ahead. In a small bowl, whisk together salt, sugar and pepper. Set aside.
- Pat skin of pork belly dry with a paper towel. With a sharp knife, score through skin every ½-in (1.25 cm) at a diagonal, cutting through skin and into fat, but not so deep that you hit meat. Repeat cutting in opposite diagonal to create a diamond pattern. Season pork belly with salt, sugar and a few grinds of black pepper. Place in an airtight container, cover and refrigerate overnight.
- The next day, place an oven rack in the middle position, then preheat oven to 450 F (230 C).
- Place pork on a rimmed baking tray or a large oven-safe frying pan and roast for 30 minutes. Reduce heat to 275 F (140 C) and continue to roast pork until tender but not mushy, about 1 hour. Remove from oven and let pork cool to room temperature. Wrap tightly in plastic wrap or parchment paper and refrigerate until thoroughly chilled, for at least 3 hours and up to 2 days.
- While pork belly chills, make herb sauce. In a medium bowl, whisk together parsley, basil, chives, shallot, garlic and chili flakes until combined. Whisk in olive oil and vinegar then season to taste with salt and pepper. Set aside or transfer to an airtight container and refrigerate for up to 1 day.
- When ready to serve, cook eggs. Heat a small non-stick frying pan over medium-high heat. Brush with some oil and break 6 eggs into pan. Cook until whites are set but yolks are still runny, about 2 to 3 minutes. Transfer eggs to a serving plate and repeat to cook remaining 6 eggs.
- Thickly slice pork belly and brown slices in a frying pan set over medium heat until warmed through and lightly browned, about 5 to 8 minutes. Arrange alongside eggs and top with some watercress greens, then drizzle some herb sauce over greens and pork belly. Serve while pork belly is warm alongside Hashbrown Hearts (recipe follows).
- Instructions for hashbrowns start below: Preheat oven to 400 F (200 C). While oven is preheating, place a large rimmed baking tray in oven to warm.
- Fill a large saucepan with cold water and place on stovetop, but do not turn on stove yet.
- Peel and slice potatoes into ¼-in (0.5 cm) thickness. Using a small metal, heart-shaped cookie cutter, cut out as many hearts as you can. Reserve potato scraps in water for another use. Add potato hearts to saucepan filled with water and bring to a boil over high heat. Once at a boil, reduce heat to medium-high and continue to cook potatoes for 3 minutes. Drain potatoes and place in a large bowl.
- In a small bowl, whisk together oil, paprika, ground cumin and a good pinch of both salt and pepper. Drizzle over potatoes and gently toss to coat. Let sit for 3 minutes.
- Carefully remove hot tray from oven and tip potatoes onto tray in a single layer. Roast for 10 minutes, then stir, flip potatoes and roast again until golden brown and crisped, about another 15 to 20 minutes. Let cool on tray for 2 minutes before transferring to a serving bowl. Enjoy while warm. Reheat before serving, if needed.
Drink Pairings
MENTHE DE CAFÉ
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1 oz (30 ml) sweetened condensed milk
1 oz (30 ml) Crown Royal Vanilla
½ oz (15 ml) McGuinness Peppermint Schnapps
2 oz (60 ml) strong coffee
fresh mint, for garnish
Instructions
- For a layering effect, add sweetened condensed milk to an old-fashioned glass, then fill glass with cubed ice. In a mixing glass with cubed ice, combine vanilla whisky, peppermint schnapps and strong coffee. Stir to chill and dilute. Strain over ice in prepared old-fashioned glass. Garnish with fresh mint.
Featuring
MOLE MOCHA
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1½ oz (45 ml) Cazadores Añejo Tequila
½ oz (15 ml) McGuinness Crème de Cacao
1 oz (30 ml) brewed espresso
½ oz (15 ml) simple syrup*
1 dash Habanero Bitters
3 coffee beans, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine tequila, espresso, crème de cacao, simple syrup and bitters. Shake vigorously and fine strain into a chilled Martini glass. Garnish with 3 coffee beans.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
AFFOGATO
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1 scoop vanilla ice cream
1 oz (30 ml) Lemon Hart Blackpool Spiced Rum
¾ oz (22 ml) Tia Maria Cold Brew Coffee Liqueur
1 oz (30 ml) brewed espresso
1 coffee bean, for garnish
Instructions
- Place 1 scoop of vanilla ice cream into a chilled cocktail coupe. In a cocktail shaker with cubed ice, combine spiced rum, coffee liqueur and espresso. Shake vigorously then fine strain into coupe beside scoop of ice cream. Garnish with a coffee bean.
Featuring
TTEOKGUK KOREAN RICE CAKE SOUP
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 6
6 cups (1.5 L) water
½ lb (250 g) beef flank, thinly sliced
½ lb (250 g) beef brisket, thinly sliced
2 tsp (10 ml) salt, plus extra to taste
2 garlic cloves, crushed
2 tbsp (30 ml) fish sauce
Flat Korean rice cakes
4 eggs, separated
2 tsp (10 ml) vegetable oil
2 tsp (10 ml) sesame oil
3 large green onions, sliced
3 sheets roasted seaweed, crumbled
Instructions
- In a medium saucepan, bring water, beef, garlic, salt and fish sauce to a boil, then reduce heat to low and skim off any scum.
- Add rice cakes and simmer for about 10 minutes.
- Mix egg yolks in a small bowl. In an 8-in (20 cm) non-stick frying pan, heat 1 tsp (5 ml) oil over medium-low heat. Pour half of egg yolks in pan and spread them to cover bottom like a crêpe. Cook until set and repeat with another 1 tsp (5 ml) of oil and remaining half of yolks. Let cool, then cut into 2-in (5 cm) strips and set aside.
- Beat egg whites until mixed. Stir into simmering soup. Add sesame oil and adjust seasoning.
- Garnish with green onions, egg strips and seaweed.
Drink Pairings
Panettone Eggnog
This cocktail recipe can be made hot or cold, depending on your mood.Ingredients
Serves 2
2 large eggs (freshest possible)
3 oz (90 ml) Raisin Syrup*
1½ oz (45 ml) Old Sam Demerara Rum
1½ oz (45 ml) Amaretto Disaronno
1½ oz (45 ml) McGuinness Orange & Brandy
½ cup (125 ml) milk (3.25%)
¼ cup (60 ml) whipping cream
grated cinnamon, cinnamon stick and orange zest, for garnish
Instructions
- Add eggs and Raisin Syrup to a blender. Blend on medium for 30 seconds. Turn blender to low and gradually add rum, amaretto and orange brandy, then milk and cream (about 1 minute). Transfer to an airtight container and refrigerate. Enjoy once chilled. Best if left a day or two for flavours to develop.
- To serve cold, measure 8 oz (250 ml) into an old-fashioned glass.
- To serve hot, measure 8 oz (250 ml) into a heatproof mug and microwave for 1 minute. Garnish both with grated cinnamon, cinnamon stick and orange zest.
- * To make Raisin Syrup, in a small saucepan, combine 1 cup (250 ml) raisins, 2 cups (500 ml) water and 1 cinnamon stick. Bring to a boil then cover and simmer for 15 minutes. Strain raisins, reserving raisin water. Remove cinnamon stick. In a blender, combine raisins, 1 cup (250 ml) raisin water and ¾ cup (175 ml) demerara sugar, blend until smooth. Transfer to a sealed container. Refrigerate up to 3 weeks.
Featuring
Après Apple Cider
This cocktail recipe can be made hot or cold, depending on your mood.Ingredients
Serves 1
1½ oz (45 ml) Maker’s Mark Bourbon
3 to 4 oz (90 to 120 ml) Spiced Apple Cider*
fresh cranberries and orange peel, for garnish
Instructions
- To serve cold, combine bourbon and Spiced Apple Cider in a cocktail shaker with ice. Shake vigorously then fine strain into an old-fashioned glass.
- To serve hot, combine bourbon and Spiced Apple Cider in a heatproof mug or glass and microwave for 1 minute on high. Garnish both with fresh cranberries and orange peel.
- * For the Spiced Apple Cider, in a saucepan, combine 25 oz (750 ml) apple juice, 8 oz (250 ml) cranberry juice, 1½ oz (45 ml) maple syrup, 1 cinnamon stick, 2 star anise pods, peel from 1 orange (pith removed) and peel from 1 lemon (pith removed). Bring to a boil then cover and simmer for 10 minutes. Allow to cool then strain into a sealed container and refrigerate for up to 2 weeks. Makes 1L (4 cups)
Featuring
Starry Linzer Torte
Celebrate the festivities of the season an impressive dessert.Ingredients
Serves 6
1 cup (250 ml) hazelnuts, lightly toasted and skins removed
½ cup (125 ml) blanched almonds
⅔ cup (150 ml) + 2 tsp (10 ml) sugar, divided
1 tsp (5 ml) lemon zest
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) salt
1½ cups (375 ml) flour
¾ cup (175 ml) butter, chilled + ½-in (1.25 cm) cubed
2 egg yolks
1 tsp (5 ml) vanilla extract
1½ cups (375 ml) raspberry jam
1 tsp (5 ml) lemon juice
1 egg
2 tbsp (30 ml) water
1 tbsp (15 ml) icing sugar
Instructions
- In a food processor, grind together hazelnuts and almonds until fine like powder, about 1 minute. Add sugar, lemon zest, cinnamon, salt and flour and pulse for about 15 seconds.
- Add butter and continue pulsing for another 30 seconds.
- In a small bowl, mix egg yolks and vanilla. With food processor running, add egg mixture to nut mixture until it forms a dough ball.
- Transfer dough to a clean surface and divide into 2. Flatten 1 half into a disk and refrigerate for 30 minutes.
- Pull about 2-in (5 cm) chunks of dough from remaining half and scatter into tart pan. Using fingers, press dough to cover bottom and sides of tart pan. Place plastic wrap over dough. Using back of a measuring cup, flatten dough across bottom and push into sides. Remove plastic wrap. Using a sharp knife trim excess dough from top edge of pan. Place in freezer for 30 minutes.
- Preheat oven to 350 F (180 C).
- Place a large piece of foil over frozen dough in tart pan. Spread pie weights on top to cover surface of tart shell. Loosely cover with foil, to prevent dough from burning in oven.
- Bake on centre rack for 30 minutes.
- Carefully remove foil and pie weights and allow tart shell to cool completely.
- Roll chilled dough disk between two 16-in (40.5 cm) lengths of parchment paper to about ¼-in (0.5 cm) thickness. Refrigerate again for about 15 minutes.
- Using star-shaped cookie cutters of various sizes, cut chilled dough into stars. Refrigerate until ready to use.
- In a medium bowl, mix raspberry jam and lemon juice. Pour into tart shell and spread evenly across surface.
- In a small bowl, mix egg and water to make egg wash. Brush over chilled stars. Sprinkle 2 tsp (10 ml) sugar as desired over stars and place over raspberry jam in tart shell.
- Bake for 30 to 40 minutes on middle rack until edges are golden brown.
- Cool on wire rack and allow to rest for 2 to 3 hours.
- Dust with icing sugar before serving.
Drink Pairings
Chocolate St. Honoré
Celebrate the festivities of the season an impressive dessert.Ingredients
Serves 8 - 10
6¼ oz (200 g) puff pastry dough, thawed
1 egg
3 tbsp (45 ml) water
Chocolate Crème Chiboust, recipe follows (do not make ahead)
8 oz (250 ml) dark chocolate, finely chopped
2¾ cups (650 ml) whipping cream, divided
¼ cup (60 ml) cocoa powder
3 tbsp (45 ml) sugar
1 tbsp (15 ml) vanilla extract
gold leaf, for garnish (optional)
CHOUX PASTRY DOUGH
1 cup (250 ml) water
½ cup (125 ml) cold butter, cut into roughly 1-in (2.5 cm) squares
1 tbsp (15 ml) sugar
½ tsp (2.5 ml) salt
1 cup (250 ml) flour
4 eggs
CHOCOLATE CRÈME CHIBOUST
½ tbsp (7 ml) gelatin
2 tbsp (30 ml) + ⅓ cup (75 ml) water
5 eggs, separated
¼ cup (60 ml) cornstarch
2 tbsp (30 ml) + 1 cup (250 ml) sugar
¼ tsp (1 ml) salt
1 cup (250 ml) chopped dark chocolate
1 cup (250 ml) milk
1 tbsp (15 ml) instant coffee powder
Instructions
- Preheat oven to 400 F (200 C). Lightly grease sides of 9-in (23 cm) springform pan and line bottom with parchment paper. Set aside.
- On clean surface, roll out puff pastry to roughly 10-in (25 cm) square and place on a parchment-lined baking sheet. Using a fork, poke holes across surface of pastry, then bake for 15 minutes. Remove from oven and cool to room temperature.
- Leaving pastry on parchment-lined baking sheet, place base of springform pan over pastry and, using a sharp knife, cut around edges to make a 9-in (23 cm) circle. Discard remaining pastry.
- Preheat oven to 375 F (190 C).
- Fill a large piping bag fitted with a ½-in (1.25 cm) round tip (or similar) with prepared Choux Pastry Dough. Pipe a circle around edge of puff pastry base about ½-in (1.25 cm) from edge. Pipe a 1½-in (3.75 cm) round in centre. Then pipe a circle between outer and inner piped circles.
- On another parchment-lined baking sheet, pipe a tiny bit of pastry under parchment paper at all 4 corners. Gently press down corners to help paper stick to baking sheet.
- Pipe 1½-in (3.75 cm) round mounds, about 2-in (5 cm) apart. Gently press pointy peaks with moistened finger to smooth tops.
- In a small bowl, lightly whisk together egg and water. Gently brush egg wash over tops of all prepared choux pastry, including the circles on puff pastry base. Bake until golden brown, about 25 to 30 minutes. Do not open oven while baking. Once baked, remove from oven and allow to cool completely.
- Meanwhile, prepare Chocolate Crème Chiboust (recipe below). Gently, puncture bottom of each round choux pastry with nozzle and fill with Chocolate Crème Chiboust until you feel the edge of puff gently push back in your hand. Place on lined baking sheet and refrigerate for at least 1 hour.
- Place puff pastry circle with baked choux circles in prepared springform pan. Gently puncture small holes in baked choux circles on puff pastry circle with nozzle and fill with Chocolate Crème Chiboust. Pipe any remaining filling into gaps between circles and smooth surface with an offset spatula. Refrigerate for at least 1 hour.
- Place chopped chocolate in medium, heatproof, non-reactive bowl. In a small saucepan over medium heat, bring ¾ cup (175 ml) whipping cream to a gentle simmer, not boil. Pour over chopped chocolate and let it rest for 1 minute to melt chocolate. Then whisk until smooth and glossy.
- Dip each cream puff into chocolate ganache and carefully place on baking sheet. Once you have enough cream puffs to line inner circumference of springform pan, pipe a tiny amount of ganache at base of each cream puff and place on top of choux circle along outer edge. Refrigerate.
- In large bowl, whip together mix 2 cups (500 ml) whipping cream, cocoa powder, sugar and vanilla extract until soft peaks form. Transfer to large piping bag fitted with large St. Honoré piping tip. Remove outer ring of springform pan and pipe as desired on top of cake. Garnish with gold leaf, if using. Refrigerate until ready to serve.
- FOR CHOUX PASTRY DOUGH, In a medium saucepan over medium heat, melt together water, butter, sugar and salt and bring to a boil.
- Remove from heat and add flour. Using a wooden spoon, mix until fully incorporated. Return to heat and cook mixture for 2 to 3 minutes, until a thin layer sticks to bottom of pan while stirring and mixture comes together as a dough.
- Transfer dough to a large bowl and allow to cool slightly.
- Using a wooden or silicon spoon, add 1 egg at a time and mix dough until each egg is fully incorporated. Dough should be soft and able to hold stiff peaks when lifted. Use as needed.
- FOR CHOCOLATE CRÈME CHIBOUST, In small heatproof bowl, sprinkle gelatin in water and set aside to bloom.
- In another medium bowl, whisk together egg yolks, cornstarch, 2 tbsp (30 ml) sugar and salt until fully incorporated and no lumps remain.
- Place chopped chocolate in a small heatproof bowl over a small saucepan of gently boiling water, making sure bottom of bowl of chocolate does not touch boiling water. Stir constantly until chocolate is melted. Remove from heat and set aside.
- In medium saucepan, over medium heat, bring milk and instant coffee powder to boil. Remove from heat and slowly transfer ⅓ cup (75 ml) to egg mixture, whisking constantly making sure not to cook eggs. Add back to saucepan with remaining milk and stir vigorously. Return to heat and continue cooking until mixture thickens to consistency of thick sauce only, not paste.
- Remove from heat. Add melted chocolate and bloomed gelatin. Mix well until smooth. Cover with plastic wrap and set aside to cool at room temperature.
- In a standing mixer, whisk egg whites until frothy over medium speed.
- In a small saucepan, boil 1 cup (250 ml) sugar and ⅓ cup (75 ml) water until mixture reaches 248 F (120 C) on a candy thermometer.
- With stand mixer on medium speed, slowly pour melted sugar syrup into egg whites. Turn off mixer and scrape down sides of bowl to ensure sugar is well integrated into mixture. Turn mixer back on and whisk meringue on high speed until stiff peaks form.
- Using a hand mixer, whisk chocolate crème until smooth and fluffy. Fold in ⅓ of whipped meringue into chocolate crème until no white streaks remain. Add remaining egg whites and fold in until fully incorporated. Transfer to a large piping bag fitted with a narrow choux pastry filling injector nozzle and use as needed.