WHITE CHOCOLATE, RASPBERRY AND RUM-SOAKED CITRUS SEMIFREDDO
Ingredients
Serves 6 to 8
1 cup (250 ml) candied citrus (or Christmas cake mix, available at specialty food stores)
½ cup (125 ml) rum or brandy
cooking oil spray
8 oz (250 g) white chocolate, coarsely chopped
5 large egg yolks
¾ cup (175 ml) granulated sugar
1¼ cups (300 ml) whipping cream
1 tsp (5 ml) vanilla extract or 1 vanilla bean, split lengthwise, seeds scraped
1 cup (250 ml) fresh raspberries
fresh raspberries, for garnish
¼ cup (60 ml) candied citrus, for garnish
CANDIED ORANGE PEEL:
1 large orange
1 cup (250 ml) sugar
1 cup (250 ml) water
Instructions
- In a bowl, macerate candied citrus with rum or brandy. Cover and marinate at room temperature for at least 24 hours.
- To make CANDIED ORANGE PEEL, remove peel in long, wide strips, including an equal thickness of pith. Cut into thin juliennes. Bring water and sugar to a boil, then reduce heat. Add the julienned peel and simmer for 30 to 45 minutes, or until peel is soft. Remove and set peel on parchment paper to dry. Reserve infused sugar syrup for other purposes, such as cocktails.
- Spray a 9 x 5-in (2 L) loaf pan with oil and line with plastic wrap with a slight overhang.
- Melt white chocolate in a double boiler, making sure top pan does not touch simmering water. Remove just before it is fully melted and stir until smooth. Set aside.
- Place yolks and sugar in a bowl over a saucepan of simmering water, making sure bottom of bowl does not touch the water. Using an electric mixer or whisk, beat egg yolks and sugar until pale, thick and creamy, about 5 to 7 minutes. Remove bowl from heat and set aside to cool.
- Combine whipping cream and vanilla extract or vanilla seeds in a chilled bowl and beat with an electric mixer until soft peaks form. Drain macerated citrus fruit well, reserving any extra liquid. Save reserved liquid to mix in with the ¼ cup (60 ml) candied orange peel reserved for garnish.
- Gently fold egg yolk mixture into whipped cream, then gently add raspberries and the drained citrus. Pour into loaf pan or mould and seal with plastic wrap. Freeze for 4 to 6 hours or overnight, until well frozen.
- Unmould and cut into slices. Serve on chilled serving plates and garnish with raspberries, candied orange peel or remaining marinated candied citrus.
Drink Pairings
WHISKY CINNAMON SWIRL CAKE
Ingredients
Serves 10
DOUGH:
½ cup (125 ml) water
2 tbsp (30 ml) bourbon whisky
2 tbsp (30 ml) 2 percent milk
3 tbsp (45 ml) unsalted butter, at room temperature, plus extra for greasing
2¾ cups (675 ml) all-purpose flour, divided, plus extra for dusting
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) fine sea salt
2¼ tsp (11 ml) instant yeast
1 large egg
FILLING:
3 tbsp (45 ml) unsalted butter, at room temperature
1½ tbsp (22 ml) ground cinnamon
¼ cup (60 ml) light brown sugar
WHISKY GLAZE:
1 cup (250 ml) icing sugar
⅛ tsp (0.5 ml) fine sea salt
1 tbsp (15 ml) 2 percent milk
1 tbsp (15 ml) bourbon whiskey
¼ tsp (1 ml) vanilla extract
¼ tsp (1 ml) finely grated lemon zest
Instructions
- To make DOUGH: In a small saucepan, stir together water, bourbon, milk and butter over medium heat. Stir until butter has melted and mixture is hot to touch.
- In a large bowl, whisk together 2¼ cups (560 ml) flour, sugar, salt and yeast. Stir in bourbon butter mixture and then egg. Add only enough of reserved ½ cup (125 ml) flour, 2 tbsp (30 ml) at a time, to make a soft dough that gently pulls away from sides of bowl.
- Transfer to a lightly floured work surface and knead dough until smooth and elastic, about 3 minutes. Transfer to a lightly greased bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- Meanwhile, make FILLING: Fold butter, cinnamon and brown sugar together in a bowl with a rubber spatula until well combined.
- Grease an 8-in (20 cm) springform pan and line bottom with a round of parchment paper.
- Roll rested dough out on a lightly floured surface to a 12 x 15-in (30 x 38 cm) rectangle. Spread Filling mixture on top. Using a pizza cutter or knife, cut dough into six 2-in (5 cm) wide strips. Loosely roll up 1 strip and place, upright cut-side down, in centre of prepared pan. Taking each additional strip, loosely coil around centre roll, pinching each strip to end of previous one. The dough should not quite fill the whole pan and be loose. Keeping coils loose ensures dough has room to expand as it rises. Cover pan with plastic wrap and set aside in a warm location until doubled in size, about 60 to 90 minutes. While cake is rising, preheat oven to 350 F (180 C).
- Bake cake uncovered for 15 minutes. Then lay a sheet of foil loosely over top to prevent it from becoming too dark, and continue baking another 15 to 20 minutes or until puffed and lightly golden brown. If some coils start to rise out of cake while baking, simply press down with back of a spatula.
- While cake is baking, make WHISKY GLAZE: In a medium bowl, whisk together all glaze ingredients and set aside.
- When cake is done, rest in pan on a wire rack for 10 minutes before removing sides of springform pan and transferring to a serving plate. Just before serving, drizzle with Whisky Glaze. Cake is best served the same day it is made but will keep, refrigerated an airtight container or tightly covered for up to 4 days. Allow to come to room temperature before serving.
Drink Pairings
STRAWBERRY ALMOND WHITE CHOCOLATE BARS
Ingredients
Serves 42 Bars
2 lbs (1 kg) white chocolate
½ cup (125 ml) freeze-dried sliced strawberries
⅓ cup (75 ml) dried apricots, cut into slivers
⅓ cup (75 ml) unblanched sliced almonds, lightly toasted
Instructions
- Lightly oil a 10 x 15-in (20 x 38 cm) jelly roll pan and line with plastic wrap with edges extending over sides of pan.
- To make bars, coarsely chop white chocolate and place in a double boiler or a large bowl over simmering water. Stir gently as it begins to melt. Remove from heat just before fully melted and continue stirring until smooth.
- Spread plain white melted chocolate out evenly on prepared jelly roll pan, then top with strawberries, apricots and sliced almonds. Gently press into melted chocolate.
- Set bars aside for a couple of hours to slightly firm. Then score the surface into bars before refrigerating for several hours until fully firm.
- Separate into bars and store in a tightly covered container in a cool place until ready to serve.
Drink Pairings
THE NEW ÉCLAIRS
Ingredients
Serves 24
1 x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
GLAZE:
10 oz (300 g) Fondant
food colouring, colour and quantity as needed
ÉCLAIR FILLING:
3 large eggs
⅓ cup (75 ml) granulated sugar
Pistachio, Raspberry or Lemon Flavouring
6 tbsp (90 ml) unsalted butter, cut into small pieces
PISTACHIO FLAVOURING:
⅓ cup (75 ml) pistachio paste
1 tsp (5ml) vanilla
RASPBERRY FLAVOURING:
3 oz (90 g) raspberries, puréed and strained
1 tsp (5 ml) almond extract
LEMON FLAVOURING:
½ cup (125 ml) strained lemon juice
1 tsp (5 ml) ginger syrup
Instructions
- Prepare BASIC CHOUX PASTRY as per Master Recipe up to step 4. Place dough in a pastry bag fitted with a ½-in (1.25 cm) plain tip (or Wilton 4B1 tip that will produce ridged éclairs). Pipe éclairs 4-in (10 cm) in length directly onto a baking sheet lined with parchment paper. To help with size, draw stencils on parchment and place, drawn-side down, on baking sheet. Bake éclairs for 15 minutes or until well puffed and golden, then lower oven to 325 F (170 C) and continue to bake another 30 minutes, or until golden. Cool completely on baking sheet. Will keep for 2 to 3 days in refrigerator in a covered container.
- Prepare ÉCLAIR FILLING: In a medium saucepan, over medium heat, whisk together eggs and sugar until light in colour.
- Depending on flavour preference, add one of either pistachio paste, strained raspberry purée or strained lemon juice to the saucepan. Add cut butter and whisk constantly until butter is melted and mixture is thick. Simmer gently for a few seconds. Pour into a fine meshed sieve set over a bowl. Then, for pistachio flavouring stir in vanilla, for raspberry stir in almond extract, and for lemon stir in ginger syrup. Cover with plastic wrap pressed into surface of filling to prevent skin from forming, and refrigerate to thicken.
- Pierce bottom of éclairs in 2 or 3 places and fill with desired prepared filling using a piping bag.
- To make GLAZE: Heat 10 oz (300 g) fondant in a heavy-bottomed saucepan over low heat just until melted. Stir in food colouring, as desired. Dip éclair tops into fondant, removing excess. Alternately, buy coloured fondant and roll out into a thin sheet. Cut size to fit éclairs and press down to adhere.
- Decorate as desired.
Drink Pairings
TOM YUM SOUP
Ingredients
Serves 4
4 cups (1 L) chicken broth
2 stalks lemongrass, trimmed, crushed with a side of a cleaver and cut into 1-in (2.5 cm) pieces
3 fresh or frozen kaffir lime leaves
2 to 3 Thai red chilies, seeded and finely sliced
1 x 10 oz (284 ml) can straw mushrooms, drained and halved
¼ lb (50 g) oyster mushrooms, cleaned and coarsely chopped
½ lb (250 g) medium or small shrimp, peeled and deveined
¼ cup (60 ml) lime juice
3 tbsp (45 ml) fish sauce, or to taste
cilantro sprigs and chopped green onions, for garnish
Instructions
- In a saucepan, bring broth and lemongrass to a boil over high heat. Add lime leaves and chilies and bring back to a boil. Lower to medium-high heat and cook for a further 5 minutes.
- Add mushrooms and shrimp and bring to a boil. Cook for 1 minute or until shrimp are opaque and cooked.
- Remove from heat and add lime juice and fish sauce, to taste. Serve in warm serving bowls and garnish with cilantro and green onions.
Drink Pairings
TARTE AU SUCRE (CANADIAN MAPLE SUGAR PIE)
Ingredients
Serves 4 to 6
TART SHELL:
1½ cups (375 g) all-purpose flour
¾ cup (175 ml) butter, chilled and small diced
¼ tsp (1 ml) salt
¼ cup ice water
MAPLE SUGAR FILLING:
1½ cups (375 ml) pure maple syrup
½ cup (125 g) butter
½ cup (125 ml) 35 percent heavy cream
2 tsp (10 ml) all-purpose flour
¼ tsp (1 ml) salt
2 large eggs, well beaten
Instructions
- To make TART SHELL: In a food processor, pulse flour and chilled butter. until mixture resembles coarse crumbs. Transfer to a mixing bowl. Stir in water, 1 tbsp (15 ml) at a time, until mixture forms a ball. Flatten to a disk and wrap in plastic wrap. Refrigerate at least 2 hours.
- Roll dough out to fit a 9-in (22.5 cm) pie plate with a slight overhang. Trim and fold in overhang and crimp edge of pastry. Place in refrigerator until ready to fill.
- To make MAPLE SUGAR FILLING: Preheat oven to 325F (165 C). Heat a heavy saucepan over medium heat. Bring maple syrup to a gentle boil, reducing the heat if necessary, for 5 minutes. Remove from heat and whisk in butter and cream until combined. Transfer ½ cup (125 ml) of mixture to a small bowl and whisk in flour and salt. Add flour mixture back into the saucepan and continue whisking, allowing to cool slightly. While whisking, slowly pour into the beaten eggs until well mixed.
- Pour filling into chilled pie shell and bake in middle of oven, until centre is golden brown, bubbly and firm when lightly touched, about 45 minutes. Pie can be served slightly warm and garnished with sweetened whipped cream.
Drink Pairings
WHISKY CHOCOLATE CAKES WITH HONEY WHISKY ICE CREAM
Ingredients
Serves 8
HONEY WHISKY ICE CREAM:
2 cups (500 ml) whipping cream, divided
1 cup (250 ml) whole milk
¼ tsp (1 ml) salt
½ vanilla bean, split and seeds scraped
6 large egg yolks
⅓ cup (75 ml) clover honey
1 tbsp (15 ml) single malt Irish whiskey
CAKES:
4 oz (125 g) dried, pitted prunes
3 tbsp (45 ml) single malt Irish whiskey
½ lb (250 g) 70 percent dark chocolate, chopped
1 cup (250 ml) unsalted butter, plus extra for greasing
¼ tsp (1 ml) fine sea salt
5 large eggs
½ cup (125 ml) granulated sugar
1 cup (250 ml) ground almonds
3 tbsp (45 ml) all-purpose flour
Instructions
- To make ice cream, prepare a large ice bath with ice and water. Nestle an empty bowl in ice water bath to thoroughly chill. Add 1 cup (250 ml) whipping cream to chilled bowl and set it and the ice water bath aside.
- In a heavy-bottomed saucepan, stir together remaining 1 cup (250 ml) whipping cream, milk, salt and vanilla bean seeds over medium heat until simmering. Remove from heat.
- Meanwhile, to make ice cream custard base, in large bowl, whisk egg yolks and honey until thick and light in colour. While whisking constantly, slowly pour warmed cream mixture into egg yolk mixture. Transfer mixture back to saucepan and cook, stirring constantly, with a heatproof spatula over medium heat. Custard base is ready when it starts to steam and coat spatula. It will register about 170 F (77 C) on a thermometer. Remove saucepan from heat and strain custard through a finemeshed sieve set over chilled cream nestled in ice water bath. Stir both together until cooled. Remove bowl from ice bath, cover and refrigerate for 4 hours or overnight.
- To freeze ice cream, stir whiskey into custard before pouring into ice cream maker and freezing according to manufacturer’s instructions. Transfer to an airtight container, cover and freeze for up to 1 week.
- To make CAKES: Soak prunes with whiskey for 2 hours, up to overnight, in a bowl. Drain, finely chop and set aside.
- Preheat oven to 350 F (180 C). Generously grease 8 x ¾ cup (175 ml) ramekins or metal panna cotta moulds with butter and set aside.
- Place chocolate, butter and salt in a heatproof bowl and set over a saucepan of simmering water. Make sure bottom of bowl does not touch water. Stir occasionally until butter and chocolate has melted and are well combined. Remove bowl from saucepan and set aside.
- In a large bowl, whisk together eggs and sugar until thickened. Using a rubber spatula, fold in chocolate mixture, ground almonds and prunes. Divide mixture among ramekins, place on a baking sheet and bake until centre of cakes spring back when lightly pressed about 15 to 18 minutes. Cool on a wire rack for 5 minutes.
- To serve, run a small knife around cakes to loosen. Place a serving plate on top of 1 cake and invert onto plate. Repeat with remaining cakes. Top with a scoop of Honey Whisky Ice Cream and serve immediately.
Drink Pairings
THAI SEAFOOD SALAD
Ingredients
Serves 4
DRESSING:
6 tbsp (90 ml) fresh lime juice
4 to 5 tbsp (60 to 75 ml) fish sauce
1 tbsp (15 ml) granulated sugar
1 small Serrano chili, seeded and minced
2 tbsp (30 ml) olive oil
SEAFOOD SALAD:
24 small mussels
1 tbsp (15 ml) salt
4 medium-sized prawns, shelled and deveined, tails intact
½ lb (250 g) cleaned squid, cut into ½-in (1.25 cm) rings, tentacles halved if large
½ lb (250 g) sea or bay scallops
¼ lb (125 g) cooked fresh crabmeat
2 cups (500 ml) bite-sized pieces Boston or Bibb lettuce, rinsed and dried
1 large shallot, peeled and finely sliced
4 green onions, thinly sliced
1 small handful cilantro sprigs, rinsed and dried
1 small handful fresh mint, rinsed and dried
½ English cucumber, halved lengthwise and sliced into thick half-moons
½ cup (125 ml) halved cherry tomatoes
Instructions
- To make DRESSING: In a small mixing bowl whisk together lime juice, fish sauce, sugar, minced chili and olive oil. Stir to dissolve sugar. Set aside.
- For SALAD: Scrub mussels under cold water and place in a mediumsized saucepan. Add about ½ cup (125 ml) water, just enough to cover bottom of pan, cover with lid and set over high heat. Bring to a boil and cook until shells have opened, 1 to 2 minutes. Remove from heat and allow to cool. Remove cooked mussels, discarding any unopened ones, and place in a medium-sized bowl. Discard shells and cooking liquid.
- To cook remaining seafood, bring salt and 12 cups (3 L) water to a boil. Add prawns to boiling water and cook until pink on outside and opaque inside, about 2 minutes. Remove with slotted spoon, draining well on a clean tea towel, and transfer to bowl with mussels.
- Bring water back to a boil and add squid. Cook until firm and rings turn bright white, about 1 minute. Remove with slotted spoon, drain well on tea towel and add to cooked seafood.
- Bring cooking water back to a boil and cook scallops just until cooked through, about 1 minute for bay scallops, 2 minutes for sea scallops. Remove and drain before adding to seafood bowl.
- Add crabmeat to seafood bowl.
- To serve, arrange lettuce on a large serving platter or chilled serving plates. Add remaining ingredients to seafood and drizzle with dressing. Gently toss and arrange on top of lettuce beds. Drizzle any remaining dressing over salad.
Drink Pairings
STUFFED PORTOBELLOS
Ingredients
Serves 4
½ small butternut squash
2 tbsp (30 ml) extra-virgin olive oil, divided
2 tsp (10 ml) pure maple syrup
2 tsp (10 ml) finely minced fresh sage
1 small garlic clove
2 tsp (10 ml) freshly minced oregano
4 large portobellos, stems removed, gills scraped out
¼ cup (60 ml) fresh pomegranate seeds
¼ cup (60 ml) panko bread crumbs
¼ cup (60 ml) chopped walnuts, toasted
¼ cup (60 ml) crumbled plain goat’s cheese, plus extra for garnish
salt and freshly ground black pepper
1 cup (250 ml) baby arugula, washed, dried
2 tsp (10 ml) extra-aged balsamic vinegar
Instructions
- Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
- Peel stem end of squash and cut into ¼-in (0.5 cm) dice. Toss with 2 tsp (10 ml) oil, maple syrup and sage. Spread out onto prepared baking sheet in single layer. Bake in oven for 10 minutes or until cubes are tender but firm when pierced. Remove sheet to cooling rack and set aside. Should yield 2 cups (500 ml) small dice.
- Crush garlic clove and finely mince. Add to small bowl and stir in 1 tsp (5 ml) oil and oregano. Brush insides and outsides of portobellos with garlic-oil mixture. Place stem-side up on a parchment-lined baking sheet.
- In a bowl, toss together pomegranate seeds, bread crumbs and toasted walnuts. Add roasted squash and 1 tbsp (15 ml) oil, toss then fill each mushroom cap with mixture. Dollop with crumbled goat’s cheese. Season with salt and pepper. Bake in oven for 20 to 25 minutes or until mushrooms are still somewhat firm but tops are golden
- When ready to serve, dress tops of mushrooms with arugula. Drizzle with balsamic, a little of remaining oil, a few more crumbles of goat’s cheese. Season with salt and pepper.
Drink Pairings
STRAWBERRY SHORTCAKE PARFAITS
Ingredients
Serves 8
1 cup (250 ml) whipping cream
¼ cup + 2 tbsp (60 ml + 30 ml) berry sugar, divided
½ cup (125 ml) full fat plain Greek yogurt
1 lemon, zest only
4 cups (1 L) fresh strawberries, hulled and quartered
1 tbsp (15 ml) Chambord raspberry liqueur, optional
¼ tsp (1 ml) cinnamon
8 shortbread cookies, crushed
8 small perfect strawberries, for garnish
Instructions
- Place whipping cream in a large chilled mixing bowl. With an electric mixer, whip cream until soft peaks form. Gradually beat in ¼ cup (60 ml) sugar until firm peaks form. Fold in yogurt and lemon zest. Transfer to a piping bag filled with a 1A piping tip and refrigerate while preparing strawberries.
- Place half the strawberries in a large bowl. Crush with a fork or a pastry blender until mashed. Add remaining 2 tbsp (30 ml) sugar, liqueur and cinnamon and stir in to blend. Very finely dice remaining strawberries and fold into mashed berries.
- To assemble, line up 8 x 6 oz (175 ml) glasses. Place a crushed shortbread cookie in the bottom of each glass reserving a few crumbs for garnish. Pipe about 2 tbsp (30 ml) cream on top of shortbread crumbs followed by a layer of crushed strawberry mixture. Repeat with another layer of cream and strawberries and ending with piped cream. Dust with shortbread crumbs and garnish with a berry. Refrigerate until ready to serve. Best served the same day.