Strawberry Pistachio Cake
Celebrate the festivities of the season an impressive dessert.Ingredients
Serves 6 - 8
1 cup (250 ml) chopped strawberries
3 tbsp (45 ml) + 6 oz (180 g)* sugar, divided
1 pinch salt
2 tbsp (30 ml) + ¼ cup (60 ml) hot water
1 cup (250 ml) shelled pistachios, reserve 3 tbsp (45 ml) for garnish
6¼ oz (200 g) flour
2 tsp (10 ml) baking powder
6 eggs, separated
½ tsp (2.5 ml) almond extract
½ cup (125 ml) vegetable oil
¾ cup (175 ml) buttermilk
1 drop green food colour (optional)
1 tbsp (15 ml) gelatin
5 oz (140 g) white chocolate, finely chopped
4 oz (125 g) cream cheese, softened
1 cup (250 ml) whipping cream
12 strawberries, hulled and halved
strawberries and white chocolate-dipped strawberries, for garnish
Instructions
- In a medium bowl, combine chopped strawberries, 1 tbsp (15ml) sugar and a pinch of salt. Let rest at room temperature for 1 hour to macerate. Set aside.
- In a small heatproof bowl, mix 2 tbsp (30 ml) hot water and 2 tbsp (30 ml) sugar until sugar is fully melted. Set this simple syrup aside until ready to use.
- Preheat oven to 350 F (180 C).
- Grease and dust two 9-in (23 cm) round cake pans with flour. Line bottom of pans with parchment paper.
- Using a food processor, in 10 second bursts, grind pistachios to a fine powder, not a paste. Sieve through strainer and reserve coarser pieces for garnish, about 3 tbsp (45 ml).
- In a medium bowl, mix flour, baking powder and remaining sieved, ground pistachios.
- In a large bowl, whisk together egg yolks, almond essence, 3 oz (90 g)* sugar, vegetable oil and buttermilk until smooth and fully incorporated.
- Fold in flour mixture and food colouring, if using, until well incorporated. Set aside.
- Using a hand mixer, whisk together egg whites until frothy. Add 3 oz (90 g)* sugar, then increase speed to high and whisk until stiff peaks form.
- Fold ⅓ of whipped egg whites into pistachio batter until no white streaks remain. Fold in remaining egg whites until fully incorporated.
- Divide batter evenly between prepared cake pans and bake a until toothpick inserted in centre of cake comes out dry, about 25 to 30 minutes.
- Remove from oven and invert onto wire rack to cool completely. Discard parchment paper.
- In a small bowl, add gelatin to water and allow to bloom for about 10 minutes.
- In a heatproof bowl, melt white chocolate over small saucepan with simmering water, stirring constantly. Do not allow simmering water to touch bottom of bowl with white chocolate. When melted, remove from heat and whisk well until smooth. Cool slightly.
- In a medium bowl, whisk cream cheese until no lumps remain. Melt gelatin in microwave on medium strength for 10 seconds, stir well and add to cream cheese. Pour melted white chocolate over cream cheese and mix until fully incorporated. Set aside to cool.
- In a medium bowl, whisk cream until soft peaks hold their shape. Fold in ⅓ of whipped cream into cream cheese mixture until no white streak remain. Fold in remaining whipped cream until incorporated. Do not overbeat.
- Using a sharp knife, cut edges of cake into 8-in (20 cm) circles. Lightly grease bottom and sides of an 8-in (20 cm) springform pan. Line bottom with parchment paper and sides with acetate paper. Secure top of acetate paper where ends overlap with a small piece of adhesive tape.
- Place 1 cake circle at bottom of pan. Using a pastry brush, lightly brush surface of cake with prepared simple syrup. Line edge of cake with halved strawberries, pointy end up.
- Fill a small piping bag with about ½ cup (125 ml) of white chocolate mousse and pipe around strawberries along acetate paper.
- Reserve 1 cup (250 ml) white chocolate mousse. In a large bowl, fold macerated strawberries into remaining mousse. Pour over cake. Evenly sprinkle 1 tbsp (15 ml) ground pistachios over surface.
- Cover with second cake circle. Refrigerate overnight or at least 6 hours.
- When ready to serve, remove cake from springform pan and slowly peel away acetate paper. Decorate surface as desired with fresh and white chocolate-dipped strawberries on top of cake and reserved coarsely ground pistachios at base.
Drink Pairings
Citrus Garlic Roast Leg of Lamb served with Cheesy Hasselback Potatoes
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8
¼ cup (60 ml) + 3 tbsp (15 ml) extra-virgin olive oil, divided
4 heads garlic
4 sprigs thyme, leaves picked
2 sprigs rosemary, leaves picked
2 sprigs oregano, leaves picked
3 anchovy filets
1 tbsp (15 ml) kosher salt
1 tbsp (15 ml) + 1 tsp (5 ml) freshly ground black pepper, divided
7 lbs (3.2 kg) bone-in leg of lamb
3 lemons
1 cup (250 ml) white wine
8 medium russet potatoes, cleaned
3 tbsp (45 ml) melted butter
2 tsp (10 ml) seasoning salt
½ cup (125 ml) ground Parmesan
Instructions
- The night before serving, prepare lamb. In a small blender or food processor, add ¼ cup (60 ml) olive oil, 1 peeled head garlic, thyme, rosemary, oregano, anchovies, kosher salt and 1 tbsp (15 ml) black pepper. Blend until smooth.
- Score a diamond pattern into fat layer of lamb, then rub herb paste all over. Place on a parchment-lined roasting pan, cover with plastic wrap and refrigerate overnight.
- 2 hours before roasting, remove lamb from refrigerator and set on counter, to bring lamb to room temperature. Meanwhile, cut remaining garlic heads in half. Slice 1 lemon and cut remaining lemons into wedges. Set garlic and lemons aside.
- Preheat oven to 350 F (180 C). Remove plastic wrap from lamb and pour wine into roasting pan. Roast lamb for 18 minutes per pound. Meanwhile, prepare potatoes.
- Place 2 chopsticks on either side of a potato, then cut potato into ¼-in (0.5 cm) slices. The chopsticks will prevent you from cutting potato all the way through. Repeat with remaining potatoes.
- Place potatoes on a parchment-lined baking sheet. Mix together remaining olive oil, butter, seasoning salt and pepper. Brush each potato with butter mixture, making sure to get mixture between slices. Place potatoes in oven about 30 minutes into lamb roasting time.
- After lamb has been roasting for 1 hour, place the lemon wedges and garlic halves cut-side down in pan. Arrange lemon slices on lamb.
- After 20 minutes, place lemon wedges on lamb and brush with roasting juices. Continue roasting until internal temperature reaches 135 F (57 C), for medium.
- Remove lamb from oven and let rest for 20 minutes. Turn oven up to 400 F (200 C). Bake potatoes for another 15 minutes, or until they are golden brown and crisp. Sprinkle Parmesan on potatoes and bake for another 5 minutes, or until cheese is melted and golden brown.
- To serve, transfer lamb, garlic halves, lemon wedges and potatoes to a platter. Drizzle pan juices over lamb before serving. Squeeze lemon wedges over lamb before carving.
Drink Pairings
Savoury Baklava
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8
2 lbs (1 kg) butternut squash, peeled, seeds scraped out and diced
3 tbsp (45 ml) grapeseed oil, divided
kosher salt and freshly ground black pepper, to taste
1 x 19 oz (540 ml) can chickpeas, drained and rinsed
1 tsp (5 ml) ground cumin
2 tbsp (30 ml) harissa paste
3 yellow onions, finely chopped
1 large leek, white part only, finely chopped
2 garlic cloves, minced
1 cup (250 ml) pre-cooked, vacuum-packed chestnuts, rinsed and chopped
1¼ cups (310 ml) fresh breadcrumbs
½ cup (125 ml) chopped flat-leaf parsley
¼ cup (60 ml) golden raisins
½ cup (125 ml) vegetable stock
1 x 1 lb (454 g) box phyllo pastry
⅓ cup (75 ml) unsalted butter, melted
1¼ cups (310 ml) crumbled feta cheese
2 tbsp (30 ml) clover honey
1 tsp (5 ml) black sesame seeds or black onion seeds
1 good pinch chili flakes (optional)
Instructions
- Heat oven to 400 F (200 C).
- Place squash on a rimmed baking tray, toss with 1 tbsp (15 ml) oil and season liberally with salt and pepper. Roast for 10 minutes, then add chickpeas, cumin and harissa to baking tray. Stir everything together and continue to roast until squash is just tender, about another 20 minutes. Set baking tray aside to cool for 5 minutes before using a fork to mash half the chickpeas.
- Reduce oven temperature to 350 F (180 C).
- In a large sauté pan, heat another 1 tbsp (15 ml) oil over medium heat. Add onions, leeks and garlic and cook, stirring often, until onions have softened, about 10 to 15 minutes. Place half the onion mixture in a bowl and set aside the remainder in sauté pan. To onion mixture in bowl, add chestnuts, breadcrumbs, parsley, golden raisins and stock. Mix well and season to taste with salt and pepper. To onion mixture in sauté pan, add roasted squash mixture and stir to combine.
- To assemble baklava, trim phyllo sheets so they fit neatly into a deep 9 x 13-in (23 cm x 33 cm) baking dish. Brush dish all over with a little melted butter. Brush 4 phyllo sheets with melted butter then layer in bottom of dish. Add ⅓ squash mixture, ⅓ chestnut mixture and ⅓ crumbled feta. Continue layering 4 sheets buttered phyllo, ⅓ squash mixture, ⅓ chestnut mixture and ⅓ crumbled feta 2 more times. Finish with a final layer of 4 buttered phyllo sheets.
- Cut baklava into a diamond pattern, taking care to cut all the way to bottom layer. Sprinkle with sesame seeds and bake until phyllo dough is evenly golden brown and crisp, about 35 to 45 minutes.
- Transfer baklava to a wire rack to cool for 10 minutes, then drizzle with honey and sprinkle with sesame seeds, chili flakes (if using) and additional kosher salt. Serve while warm or at room temperature.
Drink Pairings
BOURBON-GLAZED HAM SERVED WITH ROASTED CARROTS
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8
1 cup (250 ml) bourbon
½ cup (125 ml) maple syrup
½ cup (125 ml) soy sauce
⅓ cup (75 ml) brown sugar
2 tbsp (30 ml) Dijon mustard
2 oranges, zest and juice
5 star anise pods
1 x 1-in (2.5 cm) coin of ginger
2 garlic cloves, minced
6 lbs (2.72 kg) bone-in cooked ham
15 to 20 small carrots
2 tbsp (30 ml) unsalted butter
1 cup (250 ml) water, or more as needed
Instructions
- In a medium saucepan over medium heat, place bourbon, maple syrup, soy sauce, brown sugar, Dijon, orange juice and zest. Stir to combine. Add anise, ginger and garlic. Bring to a boil then reduce to a simmer. Cook for 10 minutes or until it has reduced by one third and is thick enough to coat the back of a spoon. Remove from heat and set aside.
- Place ham on a cutting board skin-side up. Using a sharp knife, score top of ham diagonally with lines about 1-in (2.5 cm) apart. The scores should only be ¼-in (0.5 cm) deep.
- Preheat oven to 375 F (190 C) and place ham in a large baking dish. Pour half of glaze over ham. Add 1 cup (250 ml) water to bottom of pan and bake for 30 minutes. Keep checking on ham and add a little water when pan gets dry, to avoid burning glaze. Add carrots to bottom of pan, then remaining glaze and butter. Cook for another 30 minutes or until carrots are tender and ham is warmed through with dark, crispy skin.
- To serve, remove ham and carrots from pan and transfer to a platter. Sieve remaining pan jus into a gravy boat and serve alongside ham.
Drink Pairings
WILD RICE PILAF
Here is a delicious side dish option for festive meals.Ingredients
Serves 8 - 10
3½ cups (875 ml) chicken stock, divided
½ cup (125 ml) wild rice
1 tsp (5 ml) kosher salt, divided
½ cup + 2 tbsp (125 ml + 30 ml) vegetable oil, divided
3 cups (750 ml) thinly sliced shallots
3 cups (750 ml) sliced cremini mushrooms
½ tsp (2.5 ml) ground pepper
½ cup (125 ml) boiling water, divided
1 tsp (5 ml) saffron threads, crushed
1 cup (250 ml) basmati rice
½ cup (125 ml) dried barberries*
3 tbsp (45 ml) butter, divided
1 x 3-in (8 cm) cinnamon stick
1 bay leaf
4 cloves
10 peppercorns
3 green cardamom pods
½ cup (125 ml) pine nuts, lightly toasted
⅓ cup + 2 tbsp (75 ml + 30 ml) chopped parsley
1 tbsp (15 ml) white vinegar
*Can be purchased online or at specialty Persian food markets.
Instructions
- In a small saucepan over medium heat, bring to a boil 2 cups (500 ml) chicken stock, wild rice and ¼ tsp (1 ml) kosher salt. Reduce heat to low, cover and allow rice to simmer gently for 40 to 45 minutes, or until all liquid is absorbed and grains are chewy, yet tender. Remove from heat and set aside.
- In a large skillet, heat ¼ cup (60 ml) vegetable oil over medium-high heat until shimmering. Add half the sliced shallots and ⅛ tsp (a pinch) kosher salt and fry until deep golden brown in colour, stirring regularly to avoid scorching. Using a slotted spoon, remove fried shallots from skillet and spread over a paper towel-lined baking sheet. Repeat this step with remainder of shallots. Pour out and reserve any remaining oil in the skillet into a small heatproof bowl and set aside.
- In the same skillet, fry sliced mushrooms until any released liquid evaporates. Season with ¼ tsp (1 ml) kosher salt and ground pepper. Set aside.
- In a small bowl, add ¼ cup (60 ml) boiling water to crushed saffron and set aside until ready to use.
- In a large heatproof bowl, add basmati rice, 1½ cups (375 ml) chicken stock, ¼ tsp (1 ml) kosher salt and 1 tbsp (15 ml) reserved oil from fried shallots. Cover and microwave on high for 5 minutes. Then continue microwaving for another 12 minutes on medium. Remove from microwave and fluff lightly with a fork.
- Meanwhile, in a heatproof medium bowl, soak barberries in ¼ cup (60 ml) boiling water for about 15 minutes and then drain out liquid.
- In a medium skillet over medium heat, melt 1 tbsp (15 ml) butter. Add barberries and saffron water and cook for 1 minute or until liquid looks shiny and syrupy. Turn off heat and add 1 cup (250 ml) cooked basmati rice and mix well. Set aside.
- In a large saucepan or wok, heat 2 tbsp (30 ml) vegetable oil over medium-high heat until shimmering. Add cinnamon stick, bay leaf, cloves, peppercorns and cardamom. Reduce heat to medium. Fry spices in oil until fragrant, about 1 minute. Using slotted spoon, remove all spices except cinnamon. Reduce heat and add butter. Once melted, add pine nuts, cooked wild and basmati rice, mushrooms and fried shallots. Increase heat to medium and mix well until ingredients are evenly distributed in the pilaf.
- Add chopped parsley and vinegar to rice. Cover and turn off heat. Allow to rest for 10 minutes before serving.
- When ready to serve, evenly spread saffron rice on top and garnish with 2 tbsp (30 ml) chopped parsley.
Drink Pairings
Crown Roast of Pork served with Wild Rice Pilaf
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8 - 10
FOR CROWN ROAST
6 cups (1.5 L) warm water
6 tbsp + 2 tsp (90 ml + 10 ml) kosher salt, divided
2 tbsp (30 ml) brown sugar
1 bay leaf
10 peppercorns
4 cloves
8 to 10 lb (4 to 4.54 kg) pork crown roast
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) red or white wine vinegar
1 tbsp (15 ml) Worcestershire sauce
½ tsp (2.5 ml) Tabasco sauce (optional)
2 tbsp (30 ml) prepared grainy mustard
3 to 4 garlic cloves, crushed
1 tbsp (15 ml) chopped fresh rosemary
1½ tsp (7 ml) ground pepper
2 tbsp (15 ml) chopped parsley
WILD RICE PILAF (recipe separate)
Instructions
- In a stockpot large enough to fit the roast, mix 6 cups (1.5 L) warm water, 6 tbsp (90 ml) kosher salt and brown sugar until dissolved. Add bay leaf, peppercorns and cloves to the brine and cool to room temperature. Submerge pork crown roast in liquid and brine for 2 to 4 hours.
- Preheat oven to 450 F (230 C) and adjust baking rack to lower middle of oven.
- Remove crown roast from brine and pat dry with paper towel.
- In a small bowl, mix olive oil, red or white vinegar, Worcestershire sauce, Tabasco sauce (if using), mustard, garlic, rosemary, ground pepper and 2 tsp (10 ml) kosher salt. Set aside for 15 minutes to integrate flavours.
- Brush prepared marinade evenly over crown roast. Tie ribs together at ends to form a “crown” and place in large roasting pan. Fold aluminium foil over exposed bones only, to avoid burning. Bake for 10 minutes. Without opening oven door, reduce heat to 325 F (170 C) and continue cooking for 20 minutes per pound or until internal temperature reaches 155 F (68 C). Remove from oven and rest for 15 to 20 minutes.
- To serve, place roast on large serving platter. Cut and discard string and remove aluminum foil from bones.
- Spoon Wild Rice Pilaf into cavity of crown roast or serve alongside in a bowl. Garnish rice with chopped parsley.
Drink Pairings
Canadian Brother
Created by actors Ian Somerhalder and Paul Wesley, this recipe features Brother's Bond Straight Bourbon, a new whiskey and the first for the duo.Ingredients
Serves 1
1½ oz (45ml) Brother's Bond Bourbon
½ oz (15ml) maple syrup
½ oz (15ml) lemon juice
5 blueberries and 1 orange wheel
Instructions
- Add whiskey, maple syrup and lemon juice to a cocktail shaker. Muddle fruit with ingredients. Add ice and shake for 15 seconds. Strain into lowball glass over fresh ice. Garnish with a fresh orange twist and blueberries.
Featuring
Salmon Chowder
This is a perfect mid-week meal, easy to make and easy to clean up.Ingredients
Serves 4
4 slices thick-cut bacon, sliced
2 tbsp (30 ml) salted butter
4 stalks celery, diced
1 medium onion, diced
3 garlic cloves, minced
2 medium russet potatoes, peeled and cubed
4 cups (1 L) stock (vegetable, fish or chicken)
1 x 14 oz (398 ml) can creamed corn
1 cup (250 ml) half-and-half cream
1 tsp (5 ml) dried tarragon
1 lb (500 g) salmon, skin removed, cubed
½ cup (125 ml) chopped dill
½ jalapeño, thinly sliced
Instructions
- In a large saucepan with a lid, over medium-high, render bacon until crispy, about 8 minutes. Set bacon aside and discard any leftover oil.
- In same saucepan, heat butter over medium-high. Add celery, onion, garlic and potatoes. Sauté until just soft, about 8 minutes. Add stock, corn, half-and-half cream and tarragon. Reduce heat to low and cook until potatoes are soft, about 15 to 20 minutes. Add salmon, dill and jalapeño. Cook over low until salmon is cooked through, about 5 minutes, then add reserved bacon to heat through and serve.
- Keeps in refrigerator for up to 4 days.
Drink Pairings
Gorgonzola-Stuffed Pork Chops
This is a perfect mid-week meal, easy to make and easy to clean up.Ingredients
Serves 2
2 tbsp (30 ml) olive oil
2 x ½ lb (500 g) bone-in pork chops
salt and pepper, to taste
6 tbsp + 2 tbsp (90 ml + 30 ml) Gorgonzola, divided
2 tbsp (30 ml) unsalted butter
4 garlic cloves, minced
½ red onion, sliced
2 Bosc pears, cored and cut into eighths
1 tbsp (15 ml) red wine vinegar
2 tbsp (30 ml) Dijon
½ cup (125 ml) white wine
7 sprigs thyme
Instructions
- Preheat oven to 375 F (190 C).
- In a large ovenproof frying pan with a lid, heat oil over medium-high. Season pork chops with salt and pepper and sear until golden brown, about 4 minutes per side. Remove from frying pan and allow to cool until temperature is manageable for handling. Using a paring knife, cut a deep pocket (without going all the way through) in thickest side of each pork chop. Divide 6 tbsp (90 ml) of Gorgonzola in half and fill each pocket.
- In same frying pan from step 2, over medium-high heat, melt butter. Add garlic, red onions and pears. Sauté until soft, about 5 to 8 minutes.
- In a small mixing bowl, mix vinegar, Dijon and white wine. Pour mixture into frying pan and cook for 1 minute. Add pork chops back into pan with thyme and cover with lid. Place frying pan in oven and cook until pork chops reach a temperature of 155 F to 160 F (68 C to 71 C), about 8 to 10 minutes.
- Serve with remaining Gorgonzola crumbled over top.
Drink Pairings
Chicken Chickpea Curry with Herby Yogurt and Naan
This is a perfect mid-week meal, easy to make and easy to clean up.Ingredients
Serves 4
2 tbsp (30 ml) olive oil
1 yellow onion, diced
1 tbsp (15 ml) grated ginger
6 garlic cloves, minced, divided
1½ lbs (750 g) chicken breast, cut into 1-in (2.5 cm) cubes
2 tbsp (30 ml) curry powder
1 tsp (5 ml) garam masala
1 tbsp (15 ml) sugar
1 x 28 oz (796 ml) can crushed tomatoes
1 x 14 oz (398 ml) can coconut milk
1 x 19 oz (540 ml) can chickpeas, drained and rinsed
salt and pepper, to taste
1 cup (250 ml) plain Greek yogurt
1 lime, juice only
½ cup (125 ml) chopped mint leaves
½ cup (125 ml) chopped cilantro leaves
4 naan bread, to serve
Instructions
- In a large saucepan with a lid, heat oil over medium-high. Add onions and sauté until translucent, about 8 minutes. Add ginger, 4 minced garlic cloves and chicken. Cook for an additional 8 minutes, stirring occasionally until chicken has started to brown. Add spices, sugar, crushed tomatoes, coconut milk and chickpeas. Season with salt and pepper and reduce heat to low. Cover with a lid and let simmer for 30 minutes.
- To make herby yogurt, in a small mixing bowl, combine yogurt, lime juice, mint and remaining 2 cloves of minced garlic. Season with salt and pepper to taste.
- To serve, top with a dollop of yogurt sauce, chopped cilantro and warmed naan bread.