Eggnog Base
Ingredients
Serves 2
2 large fresh egg
¼ cup (60 ml) fine (caster or berry) sugar
4 oz (120 ml) homogenized milk or non-dairy milk
2 oz (60 ml) heavy cream or non-dairy creamer
3 oz (90 ml) your favourite spirit (optional)
freshly grated nutmeg, for garnish (optional)
Instructions
- Crack eggs into a blender jug and blend on medium speed for 30 seconds. Add sugar and blend for 20 seconds. With blender on low speed, gradually add milk and cream and blend for about 1 minute. Transfer to an airtight container and refrigerate. Use right away in one of the cocktail recipes on pages 85 and 87, or shake or blend in a cocktail shaker or blender without ice with 3 oz (90 ml) of your favourite spirit, divide into 2 glasses or mugs and garnish with freshly grated nutmeg. Can be served cold, or microwave for 30 seconds to 1 minute to serve hot. With alcohol added as per this recipe or the Classic Eggnog, Espresso Eggnog or Nutty Eggnog recipes, eggnog can also be aged in an airtight container for up to 2 weeks in refrigerator to integrate flavours for an even more delicious eggnog. If aging, eggnog may settle, so shake well before using.
Featuring
Antipasti Toasties
Ingredients
Serves 24 toasties
½ cup (125 ml) butter, divided
1 baguette, sliced into 24 x ½-in (1.25 cm) slices
48 thin, round slices salami of your choice
½ cup (125 ml) sundried tomato pesto
8 oz (250 g) roasted red peppers
8 oz (250 g) Burrata
½ cup (125 ml) sliced black olives
24 roasted garlic cloves
1 bunch fresh basil leaves
3 tbsp (45 ml) olive oil
salt and pepper, to taste
Instructions
- In a large frying pan over medium heat, melt ¼ cup (60 ml) butter. Swirl pan to distribute melted butter evenly over surface. Add 12 slices baguette and fry until crisp and golden brown on edges, approximately 2 minutes, making sure not to burn them. Flip and continue frying for another 30 seconds to 1 minute. Remove from pan to a wire rack to cool. Wipe out pan with a clean, damp cloth and repeat with remaining butter and bread.
- To make salami roses, stack 4 salami slices on top of each other, offsetting each by ½-in (1.25 cm) from the edge of the slice underneath. Starting from bottom slice, roll up all 4 slices into a roll. Cut roll in half crosswise to make 2 salami roses. Pierce each with a toothpick and set aside on a plate. Refrigerate until ready to use.
- Evenly spread tomato pesto over cooled baguette slices. Remove toothpick from salami roses and place 1 in centre of each baguette slice. Place about 2 tsp (10 ml) roasted red peppers and 2 tsp (10 ml) Burrata on either side of salami rose to hold its shape. Add 1 to 2 olive slices, 1 roasted garlic clove and some basil leaves to each baguette slice.
- Drizzle with olive oil and sprinkle over salt and pepper to taste before serving.
Drink Pairings
Paprika Prawns with Beurre Blanc
Ingredients
Serves 24 servings
24 prawns, tail on, deveined, washed and dried
1 tbsp (15 ml) paprika, divided
¼ cup (60 ml) vegetable oil, divided
¼ tsp (1 ml) chili flakes (optional)
salt and pepper, to taste
3 tbsp (45 ml) white vinegar, divided
3 tbsp (45 ml) finely chopped shallots
3 tbsp (45 ml) white wine vinegar
¼ cup (60 ml) dry white wine
3 tbsp (45 ml) heavy cream
1 cup (250 ml) butter, cut into 1½ x ¾-in (3.75 x 2 cm) cubes, chilled
1 pinch white pepper (optional)
thyme sprigs, parsley or microgreens, for garnish (optional)
Instructions
- Spread prawns on a baking sheet lined with paper towel. Sprinkle ½ tbsp (7.5 ml) paprika over prawns.
- In a large frying pan, heat 2 tbsp (30 ml) oil over high heat. Evenly spread out 12 prawns (they should not be touching) in pan and fry for about 1 to 2 minutes, until surface is barely translucent. Add half the chili flakes, if using. Sprinkle ¼ tbsp (3.75 ml) paprika over prawns and flip. Fry for 30 seconds to 1 minute. Season with salt and pepper, turn off heat and immediately add 1½ tbsp (22 ml) white vinegar carefully, as it can sputter and steam. Lightly toss prawns in pan and transfer to shallow bowl. Carefully wipe out pan with a clean, damp cloth and repeat.
- To make Beurre Blanc, in a small saucepan over medium heat, bring shallot, white wine vinegar and white wine to a gentle boil and reduce to approximately ⅓ of volume, about 3 to 5 minutes. Add cream and whisk lightly until incorporated. Add 2 cubes chilled butter and whisk until melted. Repeat, whisking 2 cubes at a time, until butter is fully incorporated. Remove from heat and season with white pepper, if using.
- Using a chinois or fine mesh sieve, strain Beurre Blanc to remove shallots, and discard shallots. Keep warm until ready to serve.
- To serve, pour desired amount of warm Beurre Blanc into 24 small serving glasses. Skewer prawns on serving picks. Place a prawn into each glass and garnish with thyme, parsley or microgreens, as desired.
Drink Pairings
Cheesy Spinach Wheel
Ingredients
Serves 8 to 10
4 oz (125 ml) cream cheese, softened
2 tbsp (30 ml) mayonnaise
2 tbsp (30 ml) grated Parmesan
2 tbsp (30 ml) grated Romano cheese
1 garlic clove, crushed
¼ tsp (1 ml) dried basil
¼ tsp (1 ml) hot sauce, such as Tabasco, (optional)
salt and pepper, to taste
¾ cup (175 ml) drained, roughly chopped canned artichoke hearts
1 cup (250 ml) frozen chopped spinach, thawed and well squeezed
14 oz (400 g) puff pastry, thawed if frozen
3 tbsp (45 ml) pesto
1 cup (250 ml) shredded cheese, such as Monterey Jack, cheddar or mozzarella
1 tbsp (15 ml) water, plus extra for brushing
1 egg
Instructions
- In a large bowl, mix together cream cheese, mayonnaise, Parmesan, Romano cheese, garlic, basil, Tabasco (if using) and salt and pepper until well combined. Add artichoke and spinach and mix to incorporate.
- Divide puff pastry in half. Roll half of pastry into a roughly 12.5-in (31.25 cm) circle. Transfer to a large baking sheet lined with parchment paper.
- Spread pesto in centre of pastry circle, leaving a 1-in (2.5 cm) border around edge.
- Spread spinach mixture evenly on top of pesto. Scatter shredded cheese evenly over spinach. Lightly brush edge of pastry with water.
- Roll remaining pastry into a roughly 12.5-in (31.25 cm) circle and place over circle with spinach mixture. Lightly press pastry circles together from centre outwards and pinch to seal edges. Using a fork, poke holes all over pastry surface to allow trapped air to escape while baking. Invert a 12-in (30 cm) plate over centre of chilled pastry and trim off any excess pastry that is hanging over from edges. Shape excess pastry into flowers or leaves for decoration, if desired. Refrigerate pastry and decorations for 30 minutes.
- Preheat oven to 425 F (220 C).
- Invert a small bowl over centre of chilled pastry and lightly press to secure position. Using a sharp knife, carefully cut pastry wheel into four quarters from inverted bowl to edges. Then cut each quarter into 6 even wedges, totalling 24 wedges. Twist each wedge 2 to 3 times. Remove bowl and set aside.
- Lightly whisk together 1 tbsp (15 ml) water and egg to make egg wash. Brush over top of pastry. Discard remaining egg wash. Bake for 15 to 20 minutes, or until pastry is golden brown.
- Remove from oven and let cool for 5 minutes before serving.
Drink Pairings
Thankfulness
Ingredients
Serves 1
2 sage leaves, plus extra for garnish
1 oz (30 ml) Tanqueray No. 10 Gin
1 oz (30 ml) honey syrup**
¾ oz (22 ml) lemon juice
3 0z Chateau St. Jean Chardonnay
pear slices, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine 2 sage leaves, gin, honey syrup and lemon juice. Shake vigorously, then fine strain into a large wine glass over new cubed ice. Top with Chardonnay, stir gently and garnish with pear and sage.
- ** Combine ½ cup (125 ml) honey with ¼ cup (60ml) hot water. Stir to dissolve and allow to cool before using. Makes 6 oz (180 ml); any leftovers will keep in refrigerator for 2 to 3 weeks
Featuring
Gratitude
Ingredients
Serves 1
1 oz (30 ml) Bacardí Superior White Rum
¾ oz (22 ml) organic, unsweetened cranberry juice
¼ oz (7ml) simple syrup *
5 mint leaves
3 oz (90ml) Villa Teresa Prosecco Rosé
fresh or frozen cranberries, for garnish
Instructions
- In a cocktail shaker with ice, combine, rum, cranberry juice, simple syrup and mint. Shake vigorously to chill and "muddle" the mint. Fine strain into a flute glass, top with Prosecco Rosé and garnish with cranberries
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
In the Late Afternoon
Ingredients
Serves 1
1¼ oz (37 ml) Tio Pepe Fino Sherry
½ oz (15 ml) Vecchia Romagna Brandy
¼ oz (7 ml) Pernod
1 oz (30 ml) Spiced Apricot Jam Syrup
1 oz (30 ml) lemon juice
½ oz (15 ml) simple syrup
4 dashes Bittered Sling Kensington Bitters or other aromatic bitters
lemon slice and star anise, for garnish
Instructions
- In a cocktail shaker with ice, combine all ingredients. Shake, then strain into a rocks glass over fresh ice. Garnish with lemon and star anise.
Featuring
South of the Boulevard
Ingredients
Serves 1
1 oz (30 ml) Los Siete Misterios Mezcal
½ oz (15 ml) Cinzano Rosso Vermouth
½ oz (15 ml) Montenegro Amaro
¼ oz (7 ml) Campari
4 dashes Ms. Better’s Pineapple Star Anise Bitters (optional)
orange twist, for garnish
Instructions
- In a mixing glass with ice, combine all ingredients. Stir and strain into a rocks glass over a large ice cube. Garnish with an orange twist.
Featuring
Midnight Limelight
Ingredients
Serves 1
4 lime leaves, save 1 for garnish
1 oz (30 ml) Tito’s Handmade Vodka
1 oz (30 ml) El Gobernador Pisco
1 oz (30 ml) lime juice
1 oz (30 ml) Oolong Tea Syrup
4 dashes Ms. Better’s Bitters
Miraculous Foamer or 1 egg white (optional)
Instructions
- In a cocktail shaker, muddle 3 lime leaves with remaining ingredients. If using foamer or egg white, first “dry shake” (without ice) to combine ingredients, then add ice and shake again. Strain into a coupe or stemmed cocktail glass and garnish with remaining lime leaf.
Drink Pairings
In the Shadows
Ingredients
Serves 1
½ oz (15 ml) Kahlúa Coffee Liqueur
1 oz (30 ml) The Kraken Black Roast Coffee Rum
crushed ice, to serve
1½ oz (45 ml) Forty Creek Nanaimo Bar Cream Liqueur
½ oz (15 ml) half-and-half cream
Instructions
- In the bottom of a Collins glass, combine Kahlúa and rum. Fill glass with crushed ice. In a cocktail shaker with cubed ice, combine Nanaimo Bar Cream Liqueur with cream and shake vigorously. Strain into glass over crushed ice and top with more crushed ice, if needed.