Tropical Toddy
Ingredients
Serves 1
½ oz (15 ml) lime juice
1 tbsp (15 ml) natural cane or Demerara sugar
6 to 8 oz (180 to 240 ml) hot water
1½ oz (45 ml) aged rum
toasted mini marshmallow, for garnish
Instructions
- Combine lime juice and sugar in a heatproof glass or mug, then add hot water and stir to dissolve sugar. Stir in rum and garnish with a mini marshmallow toasted with a culinary torch.
Featuring
The Classic Toddy
Ingredients
Serves 1
½ oz (15 ml) lemon juice
1 tbsp (15 ml) honey
6 to 8 oz (180 to 240 ml) hot water
1½ oz (45 ml) whisky
cinnamon stick, for garnish
Instructions
- Combine lemon juice and honey in a heatproof glass or mug, then add hot water and stir to dissolve honey. Stir in whisky and garnish with a cinnamon stick.
Featuring
Wise Reflection
Ingredients
Serves 1
1½ oz (45 ml) Casamigos Reposado Tequila
¾ oz (22 ml) freshly squeezed lemon juice
½ oz (15 ml) Simple Syrup**
3 dashes orange bitters
6 sage leaves, divided
Instructions
- In a cocktail shaker with cubed ice, combine tequila, lemon juice, Simple Syrup, bitters and 5 sage leaves. Shake vigorously and fine strain into a chilled coupe glass. Garnish with remaining sage leaf.
Featuring
Goose in the Orchard
Ingredients
Serves 1
1½ oz (45 ml) Grey Goose Vodka
1 oz (30 ml) Chai Syrup*
1 oz (30 ml) freshly squeezed lemon juice
2½ oz (75 ml) sparkling apple juice
fresh mint and cinnamon sticks, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine vodka, Chai Syrup and lemon juice. Shake vigorously and strain into a Collins glass. Add sparkling apple juice and gently stir to combine. Add fresh cubed ice to glass and garnish with mint and cinnamon.
- *To make Chai Syrup, in a small pot, steep 2 chai tea bags in 1 cup (250 ml) boiled water for 5 minutes. Remove tea bags and add 1 cup (250 ml) sugar. Simmer to dissolve sugar, then let cool and funnel into a clean bottle. Makes about 12½ oz (375 ml); will keep for up to 2 weeks in refrigerator.
Featuring
Rain Float
Ingredients
Serves 1
3 oz (90 ml) non-alcoholic ginger beer
¾ oz (22 ml) freshly squeezed lime juice
½ oz (15 ml) Honey Syrup*
1½ oz (45 ml) Victoria Distiller’s Empress 1908 Gin
Dehydrated Lime Wheels**, for garnish
Instructions
- In a wine glass, gently stir together ginger beer, lime juice and Honey Syrup. Add ice to glass. In a mixing glass, stir gin with cubed ice to chill, then strain gin into wine glass to layer (float) on top of cocktail. Garnish with Dehydrated Lime Wheels.
- *To make Honey Syrup, combine 1 cup (250 ml) honey with ½ cup (125 ml) hot water. Stir to dissolve and allow to cool before using. Makes 12 oz (340 ml); will keep for up to 2 weeks in refrigerator.
- **To make Dehydrated Lime Wheels, slice 5 or 6 limes into ⅛-in (0.25 cm) thick wheels. Transfer to a parchment-lined baking sheet and bake at lowest oven temperature, on convection if possible, until completely dry, about 4 to 5 hours. For even drying without convection, rotate baking sheets every 1 to 2 hours. Store in an airtight container; will keep indefinitely in a cool, dark place.
Featuring
Clove Hitch
Ingredients
Serves 1
2 oz (60 ml) Orange & Cranberry Spice-infused Bourbon*
orange peel studded with cloves, for garnish
TO MAKE ORANGE & CRANBERRY INFUSED BOURBON:
1 x 750 ml bottle Maker’s Mark Kentucky Bourbon
3 fresh Navel oranges
1 small bag whole cloves
1 cup (250 ml) fresh cranberries
¼ cup (60 ml) sugar
Instructions
- *To make Orange & Cranberry Spice-Infused Bourbon, peel zest from 1 whole Navel orange (avoiding pith if possible). In a 4-cup (1 L) jar, combine zest, 1 x 750 ml bottle of Maker's Mark Kentucky Bourbon, 12 whole cloves, 1 cup (250 ml) fresh cranberries (lightly crushed) and ¼ cup (60 ml) granulated sugar. Seal jar and let sit at room temperature for 3 days, gently shaking daily to assist infusion. Strain through a fine mesh strainer and transfer to a clean bottle. Will keep indefinitely at room temperature.
- For cocktail assembly, in a mixing glass, combine 2 oz (60 ml) infused bourbon with cubed ice and stir to chill and dilute. Strain over a large king ice cube into a chilled Old-Fashioned glass and garnish with an orange zest studded with cloves.
Featuring
Caramel Budino
Ingredients
Serves 8
1 egg + 3 egg yolks, room temperature
⅓ cup (75 ml) cornstarch
1 cup + 2 tbsp (280 ml) dark brown sugar
½ cup (125 ml) water
2 generous pinches fine sea salt
3 cups (750 ml) whipping cream
1½ cups (375 ml) whole milk
⅓ cup (75 ml) salted butter
2 tbsp (30 ml) dark rum
1 tsp (5 ml) pure vanilla extract
FOR CARAMEL SAUCE:
½ cup (125 ml) whipping cream
2 tsp (10 ml) pure vanilla extract
2 tbsp (30 ml) salted butter
½ cup (125 ml) granulated sugar
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) water
softly whipped cream, to serve
Instructions
- To make Budino, in a medium heatproof bowl, combine egg, egg yolks and cornstarch. Whisk to combine and set aside. In a large heavy-bottomed saucepan over medium to medium-high heat, combine brown sugar, water and salt. Cook, swirling saucepan and stirring occasionally, until it becomes a thick, deep amber caramel, about 10 to 12 minutes. Mixture will bubble and reduce a bit as it cooks; this is normal. Watch carefully, adjusting heat as needed to avoid scorching. Remove from heat and immediately stir in cream and milk to stop the cooking. Whisk until smooth and place saucepan over high heat. Bring just to a boil, whisking, then reduce heat to medium and simmer for 3 minutes.
- Slowly add 1 cup (250 ml) hot caramel to egg mixture, whisking constantly. Add 1 more cup (250 ml) to egg mixture, whisking constantly, then pour egg/caramel mixture back into remaining caramel in saucepan, whisking. Place saucepan over high heat and bring to a boil, whisking constantly. Continue cooking and whisking until custard thickens, about 4 to 5 minutes. Remove from heat and stir in butter and rum. Strain custard through a fine mesh sieve to remove any lumps and divide between eight 8 oz (250 ml) serving glasses or jars. Cover with plastic wrap and chill for at least 8 hours, or up to 3 days.
- To make Caramel Sauce, in a medium saucepan, combine cream and vanilla over medium heat. Bring just to a simmer, then stir in butter until melted, remove from heat and set aside. In a large heavy‑bottomed saucepan, combine sugar, maple syrup and water over medium-high heat. Cook, swirling saucepan from time to time, until sugar turns a medium amber color, about 10 minutes. Mixture will bubble and reduce a bit as it cooks; this is normal. Watch carefully, stirring occasionally so it does not burn. Remove from heat and very carefully whisk cream mixture into caramel; it will steam and bubble. Whisk until smooth, then set aside. Can be made ahead. Let cool completely, transfer to a glass jar and refrigerate for up to 3 days. When ready to serve, transfer to a saucepan and gently warm over low heat.
- To serve, spoon about 2 tbsp (30 ml) warm caramel sauce over each Budino, top with a dollop of whipped cream and serve immediately.
Drink Pairings
Pernod Butter Lobster Tails served with Baked Saffron Rice & Butter Lettuce Hearts with Lemon Cream
Ingredients
Serves 4
½ cup (125 ml) unsalted butter
2 large garlic cloves, minced
3 tbsp (45 ml) white wine or champagne vinegar
3 tbsp (45 ml) freshly squeezed lemon juice
¼ cup (60 ml) Pernod
1 tbsp (15 ml) fennel seeds, coarsely crushed
sea salt and freshly ground black pepper, to taste
4 whole Atlantic lobster tails, about 6 oz (170 g) each
lemon wedges, to serve
FOR SAFFRON RICE:
3 tbsp (45 ml) unsalted butter
1 medium onion, minced
2 bay leaves
4 to 5 large pinches saffron filaments, or to taste
2 cups (500 ml) white basmati rice
½ cup (125 ml) dry white wine
3 cups (750 ml) chicken stock
sea salt and freshly ground black pepper, to taste
FOR BUTTER LETTUCE HEARTS WITH LEMON CREAM:
1 medium garlic clove, finely grated
1 tsp (5 ml) finely grated lemon zest
½ cup (125 ml) whipping cream
3 tbsp (45 ml) light olive oil
3 tbsp (45 ml) fresh lemon juice, divided
1 tbsp (15 ml) red wine vinegar
sea salt and freshly ground black pepper, to taste
tender hearts of 2 heads hot house butter lettuce, washed, dried and chilled
small handful fresh mint leaves, roughly torn
Instructions
- To prepare the lobster, in a small pot over medium heat, combine butter and garlic. Cook until butter is melted and garlic has softened but not browned, about 4 minutes. Add vinegar, lemon juice, Pernod, fennel and salt and pepper to taste. Cook for another few minutes. Divide mixture into 2 bowls: ⅓ for basting and remaining ⅔ for serving. Set aside.
- Meanwhile, butterfly lobster tails. Using kitchen shears, cut down center of each shell lengthwise, starting from the end opposite the tail fin, continuing down until you reach the tail, but do not cut through the tail. Use your thumbs and fingers to spread open the shell on top, being careful of sharp edges. Gently pull lobster meat upward, separating it away from bottom shell, leaving the end attached to the tail fin. Re-form empty shell underneath and arrange the row of meat on top. Generously brush lobster meat with reserved basting butter and season with salt and pepper. Transfer lobster tails to a small heavy baking sheet or heavy‑duty heatproof baking dish and refrigerate for at least 1 hour and up to 3 hours.
- Preheat broiler to high and remove baking sheet or dish from refrigerator. Place lobster tails under broiler and cook until meat is opaque and lightly browned, about 7 to 10 minutes.
- To serve, warm reserved Pernod Butter. Transfer lobster tails to a serving platter and serve with Pernod Butter, lemon wedges and Baked Saffron Rice. There will be enough butter to serve with the rice as well.
- To prepare the saffron rice, preheat oven to 375 F (190 C). In a large ovenproof saucepan, melt butter over medium heat. Add onion and bay leaves and sauté, stirring, until onion is softened but not browned, 5 to 7 minutes. Add saffron and cook until fragrant, about 2 minutes. Add rice and cook, stirring, until translucent, about 3 minutes. Add wine and simmer over moderate heat until nearly absorbed, about 2 minutes. Stir in stock and season with salt and pepper. Bring to a boil, then immediately remove from heat. Cover with a tight‑fitting lid and transfer to oven. Bake for 15 to 20 minutes, or until all the liquid is absorbed and rice is tender. Remove from oven and let stand, covered, until ready to serve. Remove and discard bay leaves before serving.
- To prepare the Butter Lettuce Hearts with Lemon Cream, in a small glass jar with a tight-fitting lid, combine garlic, lemon zest, cream, olive oil, 2 tbsp (30 ml) lemon juice and red wine vinegar. Season with salt and pepper to taste. Cover tightly and shake vigorously to thicken cream slightly. Refrigerate for at least 1 hour.
- Place lettuce in a large bowl. Toss lettuce and mint with remaining 1 tbsp (15 ml) lemon juice and season with salt and pepper. Add a few spoonfuls of Lemon Cream and gently toss to coat. Transfer to a serving platter and drizzle a little more Lemon Cream over to taste, and season with salt and pepper. Serve immediately. Any leftover dressing will keep for up to 3 to 4 days in refrigerator.
Drink Pairings
Burrata with Warm Tomato & Garlic Confit
Ingredients
Serves 4 - 6
3 generous cups (750 ml) cherry tomatoes, assorted colours
10 to 12 fresh thyme sprigs
6 garlic cloves, peeled and smashed
⅓ cup (75 ml) extra-virgin olive oil
sea salt and freshly ground black pepper, to taste
1 x ½ lb (250 g) Italian burrata, preferably from Puglia, drained
2 tsp (10 ml) balsamic vinegar
fresh basil leaves, for garnish
crusty French bread or crostini, to serve (optional)
Instructions
- Preheat oven to 375 F (190 C). In a medium roasting pan, combine tomatoes, thyme, garlic and olive oil. Season with salt and pepper to taste. Spread tomatoes in a single layer and roast until bursting and lightly browned, 30 to 35 minutes.
- Transfer burrata to a serving platter. Spoon hot tomatoes, thyme, garlic and all of the liquid from pan over and around burrata. Drizzle with balsamic vinegar and season with salt and pepper. Sprinkle with fresh basil leaves and serve immediately with bread or crostini alongside, if desired.
Drink Pairings
Chocolate Espresso Trifle
Ingredients
Serves 6 - 8
FOR TRIFLE:
1 cup (250 ml) butter, cut into 2-in (5 cm) chunks
6 oz (170 g) unsweetened chocolate, finely chopped
2½ cups + 2 tbsp (625 + 30 ml) sugar, divided
½ tsp (2.5 ml) table salt, divided
4 large eggs plus 6 egg yolks, divided
1 tbsp + 1 tsp (15 + 5 ml) vanilla extract, divided
1¼ cups (310 ml) flour
¼ cup (60 ml) cocoa powder
1 cup (250 ml) semi-sweet chocolate chips (optional)
½ cup (125 ml) chopped walnuts (optional)
2¾ cups (675 ml) whipping cream, divided
1 tbsp (15 ml) instant coffee powder
2½ cups (625 ml) mascarpone cheese, chilled
3 tbsp (45 ml) Kahlúa Coffee Liqueur (optional)
1 tbsp (15 ml) dark rum (optional)
1/8 tsp (0.5 ml) cream of tartar
Chocolate Bowl Decoration (make ahead, recipe follows), chocolate curls, truffles and/or bonbons, for garnish
FOR THE CHOCOLATE BOWL DECORATION:
1 small latex-free balloon
2 tsp (10 ml) vegetable oil
1 cup (250 ml) finely chopped unsweetened chocolate, divided
Instructions
- To make the trifle, Preheat oven to 350 F (180 C). Grease and line bottom and sides of two 8-in (20 cm) square baking pans with parchment paper.
- In a heatproof bowl set over a saucepan of simmering water, melt butter and unsweetened chocolate, stirring constantly. Make sure water does not touch bottom of bowl. Once melted, remove from heat and whisk in 2 cups (500 ml) sugar and ¼ tsp (1 ml) salt. Stir until sugar is fully dissolved and mixture is slightly cooled.
- In a separate bowl, lightly whisk together 4 eggs and 1 tbsp (15 ml) vanilla. Add to chocolate mixture and whisk until fully incorporated.
- In another bowl, lightly whisk flour and cocoa together and fold into chocolate mixture. Do not over beat. Stir in chocolate chips and walnuts, if using.
- Divide batter evenly between prepared baking pans and bake for 30 to 35 minutes, or until skewer inserted in centre of brownies comes out clean. Remove from oven and invert onto a wire rack to cool completely. Once cool, cut brownies into 2-in (5 cm) squares and store in an airtight container until ready to use. Brownies can be made up to 3 days ahead and stored in refrigerator in an airtight container.
- In a large heatproof bowl, whisk together egg yolks, ½ cup (125 ml) sugar and remaining ¼ tsp (1 ml) salt, until thick, pale yellow and increased in volume.
- Warm ¼ cup (60 ml) whipping cream in a small saucepan over low heat, or microwave for 15 to 20 seconds on high, and stir in instant coffee powder until dissolved. Add to egg yolk mixture.
- Set bowl with egg yolk mixture over a saucepan with simmering water, making sure water does not touch bottom of bowl. Whisk constantly, until egg mixture thickens further and reaches 160 F (71 C). Remove from heat and continue stirring to cool slightly. Add mascarpone and mix until smooth. Add Kahlua and rum, if using, and mix well. Set aside.
- In a medium bowl, whisk 1 cup (250 ml) whipping cream until peaks formed hold their shape. Lightly mix ⅓ of whipped cream into mascarpone mixture until no white streaks remain. Fold in rest of whipped cream until blended. Set aside.
- In another medium bowl, whisk together remaining 1½ cups (375 ml) whipping cream, remaining 2 tbsp (30 ml) sugar, remaining 1 tsp (5 ml) vanilla extract and cream of tartar until peaks formed hold their shape
- Line bottom of large trifle bowl with brownies. Spread ⅓ of mascarpone mixture evenly over brownies. Spread ½ of whipped cream evenly over mascarpone layer. Repeat layering with brownies, ⅓ of mascarpone mixture and remaining whipped cream. Add one more layer of brownies and top with remaining mascarpone mixture. Chill for at least 4 hours before serving. Can be made up to 1 day in advance; if making ahead, loosely cover and store in refrigerator.
- To make the chocolate bowl decoration, inflate balloon and knot the end. Place balloon in a cup, knotted end down, to hold it upright. Brush surface with oil.
- In a heatproof bowl set over a saucepan of simmering water, melt ⅔ cup (150 ml) chocolate, making sure water does not touch bottom of bowl. Remove from heat, add ⅓ cup (75 ml) chocolate and stir continuously until all the chocolate is melted and there are no lumps remaining.
- Slowly pour melted chocolate over greased balloon and allow chocolate to set for about 1 hour. Place in refrigerator if ambient temperate is warm or humid and chocolate is still soft to touch.
- When ready to use, cut a small hole near the knotted end of the balloon and control release of air very slowly. Gently remove deflated balloon and use chocolate bowl to garnish trifle. Can be made up to 2 days in advance and stored, uncovered, in a cool, dry place.
- To serve, decorate with Chocolate Bowl Decoration, if using, and/or chocolate curls, truffles and bonbons of your choice.