CINNAMON LOAF SERVED WITH MULLED WINE PLUM JAM

Ingredients Instructions

Ingredients

Serves Makes 1 loaf
½ cup (125 ml) water
3 cups (750 ml) all-purpose flour, divided
1 cup (250 ml) homogenized milk
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) unsalted butter, melted
1 tsp (5 ml) salt, divided
2 ¼ tsp (11 ml) instant yeast
2 tbsp (30 ml) ground cinnamon
1 cup (250 ml) demerara or brown sugar
1 cup (250 ml) butter, softened
MULLED WINE PLUM JAM:
1 cup (250 ml) Malbec
1 cup (250 ml) granulated sugar
1 cinnamon stick
3 cloves
1 whole star anise
1 lb (500 g) red or blush plums, pitted and cut into quarters
1 pinch ground nutmeg
1 pinch black pepper

Instructions

  1. In a small saucepan, whisk together ½ cup (125 ml) water and 3 tbsp (45 ml) flour until smooth. Bring to a boil over medium heat, stirring constantly with a rubber spatula, and cook until mixture thickens into a slurry, about 5 to 8 minutes. Allow to cool.
  2. In bowl of stand mixer, combine milk, granulated sugar, butter, ½ tsp (2.5 ml) salt and yeast. Stir until yeast has dissolved. Add remaining flour and slurry, then mix with a dough hook until smooth and elastic, about 3 to 5 minutes. You can also do this by hand, though it will be more work, due to the slurry. If making by hand, knead for about 15 minutes.
  3. Transfer dough to a clean bowl and cover with a damp tea towel. Allow to rise at room temperature until doubled in size, about 2 hours, depending on temperature of room.
  4. To make cinnamon filling, mix remaining ½ tsp (2.5 ml) salt, cinnamon, demerara sugar and butter until thoroughly combined. Keep aside at room temperature until ready to use.
  5. Once dough has risen, roll out to a rectangle about ¼-in (0.5 cm) thick.
  6. Spread butter mixture over entire piece of dough. Tightly roll into a long log. Place log on a baking sheet and place in refrigerator or freezer for 5 to 10 minutes, to slightly chill dough and make it easier to handle.
  7. Meanwhile, grease a loaf pan (the 5 x 9-in (12 x 23 cm) size works well) and line with parchment paper.
  8. Remove log from refrigerator or freezer and lay on a cutting board. Cut almost completely in half lengthwise, but leaving 1 end uncut. Starting from uncut end, braid dough and pinch ends together. Place braid into prepared loaf pan, tucking ends underneath, if necessary. Cover with a damp tea towel and allow to rise for 1 hour, or until doubled in size. Meanwhile, preheat oven to 350 F (180 C).
  9. Once dough has risen, bake for 30 to 40 minutes, or until loaf has reached an internal temperature of 190 F (88 C). Remove from oven and allow to cool slightly. Once cool enough to handle, remove from pan to a wire rack. Allow to cool completely before slicing and serving with Mulled Wine Plum Jam. It is also nice toasted!
  10. MULLED WINE PLUM JAM: 1. In a medium saucepan, cook Malbec and sugar over medium heat until it reaches consistency of maple syrup. Tie cinnamon stick, cloves and star anise together in a piece of cheesecloth and add to saucepan. Add remaining ingredients and continue cooking until liquid coats back of a spoon. Remove cheesecloth with spices. 2. Allow mixture to cool, then transfer to a glass jar. Can be stored in refrigerator for up to 3 months. Makes 1 cup (250 ml)
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Drink Pairings

FOCACCIA SERVED WITH MARSALA AND GRAPE AGRODOLCE WITH MASCARPONE

Ingredients Instructions

Ingredients

Serves
1 tsp (5 ml) instant yeast
1¼ cups (310 ml) + 1 tbsp (15 ml) water, divided
3 cups (750 ml) bread flour
3 tsp (15 ml) salt, divided
5 tbsp (75 ml) olive oil, divided
1 tbsp (15 ml) fresh rosemary leaves
¼ cup (60 ml) halved red grapes
1 cup (250 ml) mascarpone cheese
MARSALA GRAPE AGRODOLCE:
1 tbsp (15 ml) olive oil
1 medium shallot, finely diced
2 tsp (10 ml) salt
2 cups (500 ml) red grapes
½ cup (125 ml) honey
½ cup (125 ml) white wine vinegar
¼ cup (60 ml) Marsala
1 sprig fresh thyme
1 tsp (5 ml) fennel seeds

Instructions

  1. In a large bowl, dissolve yeast in 1¼ cups (310 ml) water. Add flour, 1 tsp (5 ml) salt and 1 tbsp (15 ml) olive oil. Stir to combine until no dry flour remains. It will be very sticky and wet. Cover bowl with a damp tea towel and allow to rest at room temperature for 30 minutes.
  2. With wet hands, grab 1 side of dough and fold it into middle of dough; repeat on remaining 3 sides. Cover and allow dough to rest for 30 minutes. Repeat folding of dough twice more. Then cover with plastic wrap and refrigerate overnight.
  3. The next day, grease a 10-in (25 cm) round cast iron pan with 2 tbsp (30 ml) olive oil. Pour dough into pan, cover with a damp tea towel or plastic wrap and allow to rest for 30 minutes. Gently stretch dough to fill pan. Cover and allow to rest for another 30 minutes. Meanwhile, preheat oven to 425 F (220 C).
  4. Arrange rosemary on top of dough, then gently press grapes into dough. Mix remaining 2 tsp (10 ml) salt with remaining 2 tbsp (30 ml) olive oil and remaining 1 tbsp (15 ml) water. Sprinkle mixture over dough, then press fingers into dough, all the way to bottom of pan. Repeat to poke holes all over dough. This will form the dimples of the focaccia. Bake for 25 to 30 minutes, or until golden brown. Remove from pan and cool completely on wire rack before serving. Place mascarpone in a shallow bowl. Spread around with back of a spoon and top with ¼ cup (60 ml) of Marsala Grape Agrodolce.
  5. MARSALA GRAPE AGRODOLCE: In a small saucepan, heat oil over medium heat, add shallot and salt and cook until shallot is translucent, about 5 minutes. Add remaining ingredients and cook until liquid reaches consistency of thin maple syrup, about 25 to 35 minutes, depending on stove. Watch closely near end to ensure it does not burn. Allow to cool, remove thyme sprig and transfer to glass jar. Can be stored in refrigerator for up to 1 month. Makes 1 cup (250 ml)
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Drink Pairings

GRUYÈRE BUNS SERVED WITH ONION CONFIT

Ingredients Instructions

Ingredients

Serves Makes 12 buns
½ cups (375 ml) water
1 tsp (5 ml) instant yeast
1 tsp (5 ml) sugar
2 tsp (10 ml) salt
4 ¾ cups (1.175 L) bread flour
2½ cups (625 ml) shredded Gruyère cheese
1 tsp (5 ml) fresh thyme leaves, picked off stem and rubbed between fingers
1 tsp (5 ml) black pepper
ONION CONFIT B:
4 large onions, thinly sliced
½ cup (125 ml) butter
½ cup (125 ml) olive oil
2 tsp (10 ml) salt
1 tsp (5 ml) black pepper
¼ cup (60 ml) white wine
¼ cup (60 ml) beef stock
3 sprigs fresh thyme
1 bay leaf

Instructions

  1. In a large bowl, mix together water and yeast. Stir until yeast has dissolved.
  2. Add sugar, salt and flour to yeast mixture and stir until combined. Turn dough out onto countertop and knead until smooth and elastic, about 10 to 15 minutes. This can also be done in a mixer with a dough hook.
  3. Place dough in a clean bowl and cover with plastic wrap. Let proof in refrigerator overnight.
  4. The next day, divide dough into 12 pieces and roll each into a ball. Allow to rest on counter for 20 minutes. Meanwhile, mix together cheese, thyme and pepper. Set aside
  5. To shape buns, take a piece of dough and flatten with your hand. Take 2 tbsp (30 ml) cheese and place in middle of piece of dough. Bring edges of dough together over cheese and pinch it shut. Place bun on a parchment-lined baking sheet, pinched side down. Continue with remaining dough. Cover with a damp tea towel and allow to rise at room temperature for 1 hour, or until doubled in size.
  6. Meanwhile, preheat oven to 400 F (200 C). With clean scissors, cut an “X” on top of each bun. Bake for 20 to 25 minutes, or until golden brown. Serve warm, with Onion Confit.
  7. ONION CONFIT B: In a medium saucepan over high heat, combine all ingredients and heat until onions have softened slightly, about 5 minutes. Turn down heat to low and cook, stirring occasionally, until onions are very soft and entire mixture has browned, about 30 to 45 minutes. Remove thyme and bay leaf. Pour into a jar (fat will float to top and act as a seal). You can let confit sit overnight before serving to develop flavour, if desired. Will keep for up to 1 month in refrigerator. Makes 1 cup (250 ml)
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Drink Pairings

INDIVIDUAL FALL QUICHES

Ingredients Instructions

Ingredients

Serves 4
1 tbsp (15 ml) grapeseed oil
2 cups (500 ml) diced butternut squash, cut into ½-in (1.25 cm) cubes
2 medium shallots, chopped
½ tsp (2.5 ml) each salt and pepper, plus extra to taste
1 small head radicchio, sliced into thick ribbons
6 large eggs
1 cup (250 ml) whipping cream
1 tbsp (15 ml) chopped fresh rosemary leaves
1 lb (500 g) frozen puff pastry sheets, thawed overnight in refrigerator
4 oz (125 g) feta cheese, crumbled

Instructions

  1. Preheat oven to 350 F (180 C).
  2. In a large frying pan over medium heat, heat oil. Add squash, shallots and a good pinch each of salt and pepper. Cook, stirring occasionally, until squash is tender and shallots start to caramelize, about 10 minutes. Stir in radicchio until it begins to wilt, about 2 minutes. Remove from heat and set aside.
  3. In a medium bowl, beat together eggs, cream, rosemary and about ½ tsp (2.5 ml) each salt and pepper.
  4. Unfold puff pastry and place on a clean, lightly floured surface. Smooth out any creases in pastry with finger and roll out until ¼-in (0.5 cm) thick. Cut into 4 equal squares and carefully line 4 large ramekins or 4 small cast iron skillets with pastry. Some dough will hang over edges. Divide squash mixture and egg mixture between pastry shells. Place quiches on a rimmed baking tray, sprinkle each with feta and bake until golden and puffy, about 30 minutes. Serve immediately.
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Drink Pairings

CHORIZO MUSSELS

Ingredients Instructions

Ingredients

Serves 2
1 tbsp (15 ml) grapeseed oil
8 oz (250 g) fresh chorizo sausage
2 shallots, thinly sliced
2 garlic cloves, minced
1 tsp (5 ml) ground cumin
1 x 12 oz (355 ml) pilsner beer
2 tbsp (30 ml) unsalted butter
2 lbs (1 kg) mussels, scrubbed and debearded
kosher salt, to taste (optional)
¼ cup (60 ml) coarsely chopped flat leaf parsley leaves
1 green onion, trimmed and thinly sliced
toasted baguette slices, to serve
hot sauce, to serve (optional)

Instructions

  1. Heat oil in a Dutch oven or large, heavy-bottomed stock pot over medium heat. Add chorizo and cook, turning occasionally, until cooked throughout, about 8 minutes. Remove from Dutch oven and slice into thin rounds. Do not clean Dutch oven. Set chorizo aside.
  2. Set Dutch oven back over medium heat and add shallots, garlic and cumin. Cook until shallots have softened, about 10 minutes. Add beer and butter, increase heat to medium-high and bring to a boil. Cook for 1 minute to slightly reduce liquid. Add mussels, cover and cook until mussels open, about 5 to 8 minutes. Discard any mussels that do not open. Stir in cooked chorizo rounds. Season to taste with salt, if desired.
  3. Spoon mussels into bowls. Ladle brothy chorizo mixture over top. Top with parsley and green onions. Serve hot with slices of toasted baguette and hot sauce, if desired.
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Drink Pairings

Classic Daiquiri

Ingredients Instructions

Ingredients

Serves 1
Classically a neat cocktail, the Daiquiri can be blended with fruit; or add mint and soda water for a Mojito.
¾ oz (22 ml) fresh lime juice
1½ tsp (7 ml) superfine sugar
1½ oz (45 ml) Bacardi Superior Rum
lime peel or wheel, for garnish

Instructions

  1. In a cocktail shaker, combine lime juice and sugar and stir to dissolve. Add rum and cubed ice then shake vigorously. Strain neat into a chilled coupe glass and garnish with a lime peel or wheel.
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Negroni

Ingredients Instructions

Ingredients

Serves 1
Legend tells that Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favourite cocktail – the Americano – by replacing the soda water with gin.
1 oz (30 ml) Bombay Sapphire Gin
1 oz (30 ml) Cinzano Rosso Sweet Vermouth
1 oz (30 ml) Campari
orange peel or wheel, for garnish

Instructions

  1. In a mixing glass with cubed ice, combine gin, vermouth and Campari. Stir for approximately 30 seconds to both chill and dilute. Strain into a rocks glass over new ice and garnish with an orange peel or wheel.
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Rob Roy (Scotch Manhattan)

Ingredients Instructions

Ingredients

Serves 1
The Manhattan is classically made with rye whisky, but any whisky will work.
2 oz (60 ml) Famous Grouse Scotch
1 oz (30 ml) Cinzano Rosso Sweet Vermouth
2 dashes Angostura Bitters
cherry, for garnish

Instructions

  1. In a mixing glass with cubed ice, combine ingredients. Stir for about 30 seconds to chill and dilute. Strain neat into a chilled martini glass or coupe, and garnish with a cherry.
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Fresh Raspberry and Prosecco Lemonade

Ingredients Instructions

Ingredients

Serves 6 to 8
16 oz (500 g) fresh raspberries
½ cup (125 ml) granulated sugar
finely grated zest of 1 lemon
¾ cup (175 ml) fresh lemon juice
1/3 cup (75 ml) Limoncello
1 bottle (750 ml) Prosecco, well chilled

Instructions

  1. In a medium bowl, combine raspberries and sugar. Crush berries with the back of a spoon until mostly liquid, stir, then allow to sit for 15 minutes to dissolve sugar. Using a spatula, force berries through a fine mesh sieve into a small bowl, pressing hard to release as much juice as possible. Discard seeds. Transfer raspberry purée to a large glass pitcher, add lemon zest and juice and limoncello and stir to combine. Top with chilled Prosecco, stir well and serve in chilled glasses over ice.
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