Ginger Yule Scroll
Ingredients
Serves 6 - 8
¾ cup (175 ml) sugar, divided
¼ cup (60 ml) water
2-in (5 cm) cube fresh ginger, peeled, thinly sliced
2 tbsp (30 ml) Ginger of the Indies Liqueur (optional)
3 tbsp (45 ml) icing sugar, divided, for dusting
4 eggs, separated
½ tsp (2.5 ml) cream of tartar
pinch of table salt
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) milk
1 tsp (5 ml) vanilla extract
½ cup (125 ml) cake flour, divided
5 oz (140 g) white chocolate, finely chopped
4 oz (125 g) cream cheese, softened
1 cup (250 ml) whipping cream
Instructions
- In a small saucepan over medium heat, melt ¼ cup (60 ml) sugar in ¼ cup (60 ml) water. Add ginger and bring to a boil. Reduce heat and simmer for 5 minutes. Turn off heat, cover and allow syrup to steep as it cools. When completely cool, mix in ginger liqueur, if using. Can be prepared 1 day ahead and refrigerated until ready to use. Remove ginger slices before using, or for added ginger flavour, finely chop strained ginger and reserve for step 11.
- Preheat oven to 350 F (180 C). Grease and line a 10 x 15-in (25 x 38 cm) jelly roll pan with parchment paper. Place a clean tea towel on counter and evenly dust 1 tbsp (15 ml) icing sugar over it. Set aside.
- In a medium bowl, whisk together egg whites, cream of tartar and salt until frothy. Gradually add ¼ cup (60 ml) sugar and whisk until soft peaks form. Set aside.
- In a large bowl, whisk together egg yolks and remaining ¼ cup (60 ml) sugar until thick, pale and fluffy (this is called ribbon stage: when whisk is lifted from batter, it should fall in shape of thick ribbon). Whisk in oil, milk and vanilla until well incorporated.
- Sift ¼ cup (60 ml) flour over whipped egg yolk mixture and gently fold in, then fold in ⅓ of the whipped egg whites. Do not over mix. Fold in remaining whipped egg whites until no white streaks remain. Sift over remaining ¼ cup (60 ml) flour and fold in.
- Pour batter into prepared pan and evenly smooth surface with an offset spatula. Bake for 12 to 15 minutes, or until surface springs back up when lightly pressed.
- Remove cake from oven and immediately invert onto prepared tea towel. Gently peel off parchment paper and evenly dust 1 tbsp (15 ml) icing sugar over surface of cake. Starting from long edge of cake, fold tea towel along with cake into a roll. Set aside to cool.
- In a heatproof bowl set over a small saucepan with simmering water, melt white chocolate, stirring constantly. Do not allow water to touch bottom of bowl. Once melted, remove from heat and whisk well until smooth. Let cool slightly.
- In a medium bowl, whisk cream cheese until no lumps remain. Pour melted chocolate over and mix until fully incorporated. Set aside to cool.
- In another medium bowl, whip cream until soft peaks hold their shape. Fold ⅓ of whipped cream into cream cheese mixture until no white streaks remain. Fold in remaining whipped cream until incorporated. Do not over beat.
- On a clean, dry surface, unroll cake and remove tea towel. Using a pastry brush, evenly brush ginger syrup over surface of cake. Using an offset spatula, spread white chocolate filling over cake in a ½-in (1.25 cm) layer. Reserve and refrigerate any remaining filling. Evenly scatter reserved chopped ginger over filling, if desired. Roll cake back into a log, scraping off any excess filling from edges. Wrap cake in parchment paper and refrigerate for at least 4 hours and up to 24 hours.
- To serve, trim off cake ends. Sprinkle remaining 1 tbsp (15 ml) icing sugar over surface of cake and decorate with reserved white chocolate filling and any other decorations, as desired.
Drink Pairings
Fruit Bundt Cake
Ingredients
Serves 10 - 12
¾ cup (175 ml) orange juice (no pulp), divided
1 cup (250 ml) Bacardí Black Rum, divided
½ cup (125 ml) crystallized ginger, chopped into ¼-in (0.5 cm) cubes
¾ cup (175 ml) raisins
¾ cup (175 ml) sultanas
¾ cup (175 ml) dried currants
¾ cup (175 ml) candied lemon peel, chopped into ⅓-in (0.8 cm) cubes
¾ cup (175 ml) candied orange peel, chopped into ⅓-in (0.8 cm) cubes
¾ cup (175 ml) dried apricots, chopped into ⅓-in (0.8 cm) cubes
½ cup (125 ml) dried figs, chopped into ⅓-in (0.8 cm) cubes
½ cup (125 ml) pitted dates, chopped into ⅓-in (0.8 cm) cubes
½ cup (125 ml) prunes, chopped into ⅓-in (0.8 cm) cubes
½ tsp (2.5 ml) ground allspice
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) ground nutmeg
½ tsp (2.5 ml) ground ginger
8 oz (227 g) flour, divided
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) table salt
1¼ cups (310 ml) butter, divided
1 cup (250 ml) brown sugar, packed
1 tsp (5 ml) almond extract
½ tsp (2.5 ml) orange extract
1 tsp (5 ml) vanilla extract, divided
3 eggs
¼ cup (60 ml) molasses (optional)
2 large oranges, zest only
2 tsp (10 ml) grated ginger
2 cups (500 ml) icing sugar
2 to 3 tbsp (30 to 45 ml) milk
cranberries, currants, oranges, sage, mint, rosemary, cinnamon and/or star anise, for garnish
Instructions
- Combine ½ cup (125 ml) orange juice and ½ cup (125 ml) rum in a large non-reactive bowl. Add crystallized ginger, raisins, sultanas, currants, lemon peel, orange peel, apricots, figs, dates and prunes and mix well. Cover and let sit overnight on counter in a cool, dry place.
- Move oven rack to centre of oven and preheat oven to 325 F (170 C).
- In a medium bowl, sift together ground spices, 7 oz (200 g) flour, baking powder and salt. Set aside.
- In a large bowl, beat 1 cup (250 ml) butter, brown sugar, almond extract, orange extract and ½ tsp (2.5 ml) vanilla extract until lighter in colour and fluffy.
- Add eggs one at a time, beating well after each addition, until well incorporated. Beat in molasses, if using. Mix in orange zest and grated ginger. Fold in half of spiced flour mixture. Add remaining ¼ cup (60 ml) orange juice and mix well. Fold in remaining spiced flour mixture.
- Stir up dried fruit mixture so that everything is evenly incorporated. Sprinkle remaining 1 oz (27 g) flour over fruit to lightly coat. Add fruit to batter and mix until evenly incorporated.
- Grease sides of large Bundt pan (10 to 12 cup/2.5 to 3 L capacity) just before pouring in batter. Bake for 1½ hours, or until skewer inserted into cake comes out clean. Remove from oven and let rest for 5 minutes, then invert onto wire rack to cool completely. Once cool, slowly drizzle desired amount of remaining rum (up to ½ cup (125 ml)) evenly over cake, allowing liquid to fully soak in.
- Melt remaining ¼ cup (60 ml) butter and let cool slightly. In a medium bowl, whisk together melted butter, icing sugar and remaining ½ tsp (2.5 ml) vanilla extract. Whisk in 2 to 3 tbsp (30 to 45 ml) milk to achieve desired consistency for sugar glaze. Spoon glaze over cooled cake and decorate with fruit, herbs and/or spices, as desired. Cake will keep in an airtight container in a cool, dry place for 2 weeks.
Drink Pairings
Chocolate Amaro Cake
Ingredients
Serves one 6" (15cm) cake
½ cup (125 ml) Montenegro Amaro
½ cup (125 ml) granulated sugar
⅓ cup + 1 tbsp (90 ml) brown sugar
¼ cup (60 ml) Grand Marnier
2 tbsp (30 ml) syrup from Amarena cherries
2 tbsp (30 ml) water
¼ cup + 2 tbsp (90 ml) unsalted butter, cubed
¼ cup + 2 tbsp (90 ml) best-quality unsweetened cocoa powder, sifted
2 medium eggs, lightly beaten
2 tsp (10 ml) pure vanilla extract, divided
1 cup (250 ml) all-purpose flour
¼ tsp (1 ml) baking soda
½ tsp (2.5 ml) fine sea salt
¼ lb (125 g) bittersweet chocolate, finely chopped
½ cup (125 ml) pitted Amarena cherries, coarsely chopped, plus extra whole cherries, to serve
¾ cup (175 ml) pecans, toasted, roughly chopped
¾ cup (175 ml) whipping cream
¼ lb (125 g) best-quality milk chocolate
fresh figs, to serve
Instructions
- In a medium saucepan, combine Amaro and both sugars. Over medium-low heat, stir mixture until sugar dissolves, about 2 minutes. Add Grand Marnier, cherry syrup, water, butter and cocoa powder. Mix well to combine and cook until butter is melted, stirring occasionally, until mixture is completely smooth, about 4 minutes. Remove from heat and let cool completely, then whisk in eggs and 1 tsp (5 ml) vanilla.
- Preheat oven to 350 F (180 C). Butter a 6-in (15 cm) round cake pan and set aside. In a medium bowl, combine flour, baking soda and bittersweet chocolate. Pour cooled cocoa mixture over flour mixture and whisk until completely smooth. Stir in cherries and pecans, then pour batter into pan. Transfer to oven and bake for 30 to 35 minutes, or until a cake tester placed into centre of cake comes out clean; cake should be just set, not dry. Transfer to a cooling rack and let cool completely before removing from pan.
- Meanwhile, make whipped cream. In a small saucepan, bring cream just to a boil over high heat, watching carefully. Immediately remove from heat and add milk chocolate. Stir until chocolate is melted and completely smooth, add remaining 1 tsp (5 ml) vanilla and transfer to a medium bowl. Cover well and refrigerate until cold, about 1 hour.
- When ready to serve, remove cream from refrigerator. Using a hand-held mixer, whip until soft peaks form. Place cake on a serving platter and dollop whipped cream over top of cooled cake. Garnish with figs and cherries, slice into thin wedges and serve.
Drink Pairings
Warm Mixed Mushroom Salad with Hazelnuts & Pecorino
Ingredients
Serves 4 - 6
2 tbsp (30 ml) finely minced shallot
3 tbsp (45 ml) sherry vinegar
sea salt and freshly ground black pepper, to taste
9 tbsp (135 ml) olive oil, divided
1 lb (500 g) assorted mushrooms, such as chanterelle, oyster and cremini, cleaned and roughly chopped into 1½-in (3.75 cm) pieces, divided
2 tbsp (30 ml) unsalted butter, divided
2 tsp (10 ml) fresh thyme leaves, divided
¼ cup (60 ml) thinly sliced shallot
6 large handfuls mixed greens, such as radicchio, spinach and/or frisée, washed, dried and chilled
½ cup (125 ml) packed flat leaf parsley leaves, finely chopped
3 tbsp (45 ml) thinly sliced chives
¼ lb (125 g) block Pecorino Romano or Parmesan Reggiano
½ cup (125 ml) toasted hazelnuts, coarsely chopped
Instructions
- In a small bowl, mix together shallot, vinegar and a couple large pinches of salt and pepper to make vinaigrette. Let sit for 10 to 15 minutes, then whisk in 5 tbsp (75 ml) olive oil and set aside.
- Heat a large heavy-bottomed sauté pan over high heat for about 2 minutes, or until very hot. Add 2 tbsp (30 ml) olive oil and 1 tbsp (15 ml) butter to pan. When butter foams, scatter half the mushrooms into pan. Season with 1 tsp (5 ml) thyme and a generous amount of salt and pepper. Sauté for about 5 minutes, stirring occasionally, adjusting heat from high to medium as necessary. Mushrooms should be tender and a little crispy. Transfer cooked mushrooms to a plate and repeat with remaining oil, butter, mushrooms and thyme. When second batch is done, add first batch back to pan. Cook for 1 to 2 more minutes to heat thoroughly, then toss in sliced shallots and cook, stirring, for about 2 more minutes.
- Meanwhile, in a large bowl, combine mixed greens, parsley and chives. Spoon hot mushrooms over salad. Return pan to stove over medium heat and add ¾ of vinaigrette, swirling and scraping up any bits that may remain from mushrooms, about 1 to 2 minutes. Reserve remaining ¼ of vinaigrette for final seasoning as needed. When vinaigrette is hot, immediately pour it over salad and toss to coat leaves and mushrooms. Season with salt, pepper and any remaining vinaigrette to taste, if needed.
- To serve, arrange salad on a large platter. Using a vegetable peeler, shave Pecorino or Parmesan over salad and top with hazelnuts. Serve warm.
Drink Pairings
Roasted Artichokes served with Garlic Aioli
Ingredients
Serves 4 - 6
FOR THE GARLIC AIOLI:
¾ cup (180 ml) best-quality mayonnaise
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) freshly squeezed lemon juice
1 tbsp (15 ml) extra-virgin olive oil
1 medium garlic clove, finely grated
sea salt and freshly ground black pepper, to taste
FOR THE ARTICHOKES:
4 large artichokes, rinsed and trimmed
½ lemon
8 whole garlic cloves, unpeeled
2 tbsp (30 ml) salted butter, cut into 8 cubes
2 tbsp (30 ml) extra-virgin olive oil
½ cup (125 ml) dry white wine
Instructions
- To make Garlic Aioli, in a medium bowl, combine mayonnaise, mustard, lemon juice, olive oil and garlic. Mix well to combine and season with salt and pepper to taste. Transfer to a serving dish, cover and refrigerate until ready to serve.
- To make artichokes, bring a large, deep saucepan of well-salted water to a boil. Add artichokes and lemon half and bring back to a moderate boil. Cover saucepan partially and continue cooking for 5 minutes. Add garlic and continue cooking for another 8 to 10 minutes, or until bases of artichokes can be pierced with point of a knife. Remove artichokes, lemon and garlic from water and set aside to cool.
- Preheat oven to 400 F (200 C). Cut each artichoke in half lengthwise. Using a small spoon, remove and discard hairy chokes from centres and peel off and discard any loose leaves. Arrange artichokes cut side up in an ovenproof ceramic or glass baking dish; they should fit snugly. Slice lemon into 8 pieces. Peel garlic and place 1 clove and 1 lemon piece into centre of each artichoke half. Top each with a cube of butter, drizzle olive oil over everything and season well with salt and pepper. Pour wine into bottom of baking dish, cover tightly with foil and transfer to oven. Roast for 15 minutes, then remove foil and continue roasting for another 10 to 15 minutes, or until there is no liquid left in bottom of dish.
- To serve, place artichokes cut side up on a platter. Dollop about 1 tbsp (15 ml) Garlic Aioli into centre of artichoke alongside garlic and lemon and serve remaining aioli on the side.
Drink Pairings
Salt-Crusted Potatoes served with Soft Herb Salsa
Ingredients
Serves 4 - 6
2 lbs (1 kg) small, equal-sized unpeeled potatoes (such as creamers), scrubbed
1½ tbsp (22 ml) fine sea salt
FOR THE SOFT HERB SALSA:
1 medium green jalapeño pepper, seeded, coarsely chopped, or to taste
3 garlic cloves, crushed
1 cup (250 ml) tightly packed cilantro leaves
1 cup (250 ml) tightly packed tarragon leaves
1 cup (250 ml) tightly packed flat leaf parsley leaves
1 white anchovy fillet (optional)
¼ cup (60 ml) freshly squeezed lemon juice, plus extra to taste
⅔ cup (150 ml) extra-virgin olive oil
2 tbsp (30 ml) red wine vinegar, plus extra to taste
2 tsp (10 ml) ground cumin, toasted
sea salt and freshly ground black pepper, to taste
Instructions
- Place potatoes in a large, shallow pan that will accommodate them in a single, even layer. Add salt and 4 generous cups (just over 1 L) cold water. Bring water to a boil over medium-high heat and boil until water has evaporated and potatoes are fully cooked, about 12 to 15 minutes. Decrease heat to low and continue to cook for a few minutes, shaking pan until potatoes are dry and skins are covered with a thin crust of salt.
- Meanwhile, make Soft Herb Salsa. In bowl of a food processor, combine jalapeño, garlic, cilantro, tarragon, parsley and anchovy, if using. Pulse until chopped, then add lemon juice, olive oil, vinegar, cumin and salt and pepper to taste, being aware that potatoes are already salted. Process until smooth and taste for seasoning, adding a little extra lemon juice or vinegar if needed. Transfer to a serving dish.
- To serve, pile potatoes onto a serving platter and serve salsa on the side.
Drink Pairings
Prime Rib Roast with Cognac & Green Peppercorn Sauce
Ingredients
Serves 4 - 6
4 lb (2 kg) bone-in prime rib roast
sea salt and freshly ground black pepper, to taste
1 bunch fresh sage
olive oil, for roasting
6 to 8 large sprigs fresh rosemary
1 onion, unpeeled, quartered
2 heads garlic, halved crosswise
2 tbsp (30 ml) green peppercorns in brine, drained
3 tbsp (45 ml) salted butter
FOR THE COGNAC AND GREEN PEPPERCORN SAUCE
4 tbsp (60 ml) salted butter
4 large garlic cloves, crushed
3 tbsp (45 ml) green peppercorns in brine, drained, finely chopped, divided
¾ cup (175 ml) cognac
1 cup (250 ml) crème fraîche or whipping cream
2 tbsp (30 ml) lemon juice
3 tbsp (45 ml) strong Dijon mustard
Instructions
- Arrange oven rack in lower third of oven. Preheat oven to 500 F (260 C). Generously season beef with salt and pepper on all sides. Rub sage with a little olive oil and using kitchen twine, tie it to top of beef. Make a bed of rosemary in bottom of a medium-sized heavy roasting pan. Place beef over rosemary, bone side down. Scatter onion quarters and garlic head halves into pan, sprinkle with green peppercorns and dot top of beef with butter. Season everything well with salt and pepper and transfer to oven. Roast for 30 minutes, then reduce heat to 325 F (170 C) and continue roasting for another 75 to 90 minutes for medium-rare. To test for doneness, insert a meat thermometer into centre of roast; it should read 130 F (54 C). Transfer roast to a cutting board, leaving rosemary, onion, garlic and peppercorns in pan and reserving for sauce. Cover roast loosely with foil and allow to rest while making sauce.
- To make Cognac & Green Peppercorn Sauce, in a medium saucepan, combine butter and garlic over medium heat. Stir in half the green peppercorns and cook until garlic is soft, caramelized and fragrant, about 5 minutes. Add cognac, increase heat to medium-high and cook until reduced by half, about 3 minutes. Add reserved rosemary, onion, garlic and any liquid and peppercorns from roasting pan. Stir in crème fraîche or cream, lemon juice and mustard. Lower heat to medium and cook for about 7 minutes, crushing onions and garlic with back of a spoon. Strain sauce through a fine mesh sieve into a clean saucepan, pressing hard on vegetables to extract as much flavour as possible. Discard contents of sieve. Add remaining chopped green peppercorns to sauce, return to a low heat and keep warm while slicing roast.
- To serve, remove kitchen twine and sage from roast. Slice thinly and transfer to a serving platter. Season lightly with salt and pepper and garnish with roasted sage. Transfer Cognac & Green Peppercorn Sauce to a gravy boat and serve alongside roast.
Drink Pairings
Cranberry Flatbread with Honey & Goat’s Cheese
Ingredients
Serves 4-6
16 oz (500 g) pre-made pizza dough
15 to 20 roasted garlic cloves
1 shallot, sliced
1 cup (250 ml) crumbled goat’s cheese
½ cup (125 ml) raw walnut pieces
½ cup (125 ml) canned cranberry sauce
5 sprigs thyme, leaves only
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) honey
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Place pizza dough on a clean, floured surface. Using a rolling pin, roll out dough in any shape you desire to a ¼-in (0.5 cm) thickness. Transfer to lined baking sheet and bake for 5 to 8 minutes, or until cooked but not browned.
- Arrange garlic, shallot, goat’s cheese and walnuts evenly over entire surface of flatbread. Dollop 1 tsp (5 ml) spoonfuls of cranberry sauce over surface. Bake for another 10 minutes, or until golden brown and bubbling. Sprinkle with thyme, olive oil and honey. Season with salt and pepper, slice and serve immediately.
Drink Pairings
Cranberry Almond Ginger Cake
Ingredients
Serves 8
7 tbsp (105 ml) salted butter, room temperature
⅔ cup + 1 tbsp (150 + 15 ml) white sugar, divided
2 eggs
⅔ cup (150 ml) sour cream
2 tbsp (30 ml) milk
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) almond extract
1 cup (250 ml) flour
½ cup (125 ml) almond flour
1 tsp (5 ml) baking soda
¼ cup (60 ml) diced candied ginger ed candied ginger
1½ cups (375 ml) cranberries, divided, thawed if frozen
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) Disaronno Amaretto liqueur or water
⅔ cup (150 ml) icing sugar
½ cup (125 ml) toasted sliced almonds
Instructions
- Preheat oven to 350 F (180 C). Grease a 9-in (23 cm) springform cake pan and line bottom with parchment paper. Set aside.
- In a large bowl, cream together butter and ⅔ cup (150 ml) sugar with an electric mixer on high speed until light and fluffy, about 4 minutes. Add eggs, sour cream, milk, vanilla and almond extract. Mix for 1 minute to incorporate and set aside.
- In a separate bowl, mix together flour, almond flour, baking soda and baking powder. Add these dry ingredients to egg mixture and mix to combine. Gently fold in candied ginger and 1 cup (250 ml) cranberries.
- Pour batter into prepared cake pan and bake for 35 to 45 minutes, or until a toothpick inserted into center comes out clean. Let cool completely.
- Place remaining 1 tbsp (15 ml) sugar in a small bowl. Add remaining ½ cup (125 ml) cranberries and roll in sugar to coat.
- In another small bowl, mix together lemon juice, amaretto and icing sugar and stir until a thick glaze forms. Drizzle over cooled cake and top with sugared cranberries and sliced almonds.
Drink Pairings
Cranberry & Orange Chicken Thighs
Ingredients
Serves 4
1 orange, zest and juice
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) white balsamic vinegar or balsamic vinegar
½ tbsp (7.5 ml) Dijon mustard
2 garlic cloves, minced
2 shallots, sliced
2 tbsp (30 ml) olive oil
8 bone-in, skin-on chicken thighs
3 whole sprigs fresh rosemary
1 cup (250 ml) cranberries, thawed if frozen
salt and pepper, to taste
2 tbsp (30 ml) unsalted butter
Instructions
- In a large zip-top bag, combine orange zest and juice, maple syrup, vinegar, Dijon, garlic, shallot and olive oil. Add chicken, rosemary and cranberries. Season with salt and pepper and marinate for at least 6 hours, or overnight.
- Preheat oven to 400 F (200 C).
- Place chicken skin side up in an even layer in a 9 x 13-in (23 x 33 cm) casserole dish. Pour marinade from bag into dish. Divide butter into small pats and place evenly on top of each chicken thigh. Bake for 20 minutes, or until a meat thermometer inserted into thickest part of chicken reads 165 F (74 C), and chicken is golden brown. For extra-crispy skin, broil on high for 2 or 3 minutes to finish.