Masala Pasta Bake

This is a twist on a classic dish that anyone can easily prepare at home. If you cannot get your hands on ground Kashmiri chili powder, simply combine smoked ground paprika with a little bit of ground cayenne pepper. A quick and easy mid-week meal for all to enjoy as the weather gets cooler.
Ingredients Instructions

Ingredients

Serves 6
1 × 1 lb (450 g) package fusilli
2 tbsp (30 ml) grapeseed oil, plus extra for greasing baking dish
1 large yellow onion, finely diced
1 tbsp (15 ml) minced ginger
3 cloves garlic, minced
1 × 5.5 oz (156 ml) can tomato paste
1 cup (250 ml) water
1¼ tsp (6 ml) ground cumin
1 tsp (5 ml) ground coriander
½ tsp (2.5 ml) turmeric
2 tsp (10 ml) Kashmiri chili powder
½ tsp (2.5 ml) kosher salt
¼ cup (60 ml) unsalted butter
¼ cup (60 ml) all-purpose flour
2 cups (500 ml) whole milk
1 cup (250 ml) sour cream
1 cup (250 ml) coarsely grated Gouda, plus an extra ½ cup (125 ml) for topping
1 cup (250 ml) coarsely grated cheddar, plus an extra ½ cup (125 ml) for topping
1 cup (250 ml) chopped collard green leaves or kale leaves
2 cups (500 ml) cubed roast chicken
3 tbsp (45 ml) roughly chopped cilantro leaves

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Cook pasta 2 minutes less then package directions indicate for al dente. Drain and set aside. Set pot back on stove without cleaning, for use later in recipe.
  2. In a large skillet, heat grapeseed oil over medium heat. Add diced onion and sauté until softened, 8 to 10 minutes. Add ginger and garlic and sauté another 1 to 2 minutes until fragrant before adding tomato paste, water, cumin, coriander, turmeric, chili powder and salt. Cook until mixture starts to thicken, about 5 minutes. Remove from heat and set aside.
  3. Place butter in reserved pasta cooking pot and set over medium heat. Once butter has melted, whisk in flour and cook, continuously whisking for 2 minutes. Gradually whisk in milk. Cook until sauce starts to thicken, stirring often. Whisk in sour cream before gradually stirring in 1 cup (250 ml) each Gouda and cheddar a handful at a time, letting cheeses melt slightly into mixture before adding next handful. Once incorporated, stir in tomato masala mixture from skillet along with collard greens. Let cook 5 minutes over medium-low heat, stirring often. Fold in pasta and roast chicken. Taste and adjust seasoning as needed. (Pasta may be served at this point with a sprinkling of chopped cilantro and an extra sprinkling of cheese, if desired.)
  4. To bake pasta, preheat oven broiler.
  5. Lightly grease a 9 × 13-in (3.5 L) ovenproof baking dish. Transfer pasta to baking dish and sprinkle with remaining ½ cup (125 ml) each cheese. Broil until cheese melts, about 3 minutes. Garnish with chopped cilantro, if desired, and serve immediately.
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Drink Pairings

Pineapple Upside-Down Cake

This twist on a classic uses Luxardo Maraschino instead of the classic maraschino cherries. The cake itself is nice and soft from the addition of sour cream, full fat Greek yogurt can be substituted for the sour cream.
Ingredients Instructions

Ingredients

Serves 6 to 8
½ cup + 6 tbsp (215 ml) butter, divided, plus more for buttering pan
1 cup (250 ml) golden sugar
¼ cup (60 ml) Luxardo Maraschino Originale, divided
½ × 1 medium sized pineapple, peeled, cored and thinly sliced
1½ cup (375 ml) cake and pastry flour
1¼ tsp (6 ml) baking powder
½ tsp (2.5 ml) salt
⅓ cup (80 ml) sour cream, room temperature
3 tbsp (45 ml) milk, room temperature
1 tsp (5 ml) vanilla extract
¾ cup (180 ml) granulated sugar
2 large eggs, room temperature

Instructions

  1. Preheat oven to 360 F (180 C). Butter sides of a 9-in (23 cm) round cake pan.
  2. In a small saucepan over medium heat, melt ½ cup (125 ml) butter with golden sugar and 2 tbsp (30 ml) Luxardo Maraschino, and cook until sugar has dissolved. Pour butter and sugar mixture into bottom of cake pan and spread evenly. Arrange pineapple slices on bottom of pan and put in refrigerator to set.
  3. In a medium bowl, sift flour, baking powder and salt, and set aside. In a separate medium bowl, mix remaining 2 tbsp (30 ml) Luxardo Maraschino, sour cream, milk and vanilla extract, and set aside.
  4. In a large mixing bowl, with a handheld electric mixer or a stand mixer fitted with a paddle attachment, beat remaining 6 tbsp (90 ml) butter on high until smooth and creamy, about 1 minute. Add granulated sugar and beat until light and fluffy, 1 to 2 minutes.
  5. With mixer on medium, add eggs one at a time, mixing well after each addition and scraping down bowl periodically. Mix until fully combined.
  6. Turn mixer to low and mix in dry ingredients in 3 parts, alternating with liquid ingredients and mixing after each addition just until incorporated. You will start and end with dry ingredients. Do not overmix. Scrape down bowl as needed.
  7. Remove cake pan from refrigerator and pour cake batter into it. Smooth out with a spatula.
  8. Bake for about 45 minutes, or until a wooden skewer inserted in centre comes out clean or with only a few crumbs. Cool cake at room temperature until no longer warm. Run a knife around edge of cake. Place a flat serving platter or plate on top of cake pan and, in one quick motion, flip it upside down and remove pan.
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Drink Pairings

Pumpkin Pie Cake

Love pumpkin pie but want to try a spin on a classic? Or always have trouble with making pastry? This dessert has a soft cake as a base instead of crust that becomes dense and rich. Candied nuts give a crunch and nuttiness, this is perfect served with whipped cream. Bring it to your next fall-inspired dinner. Great for Thanksgiving!
Ingredients Instructions

Ingredients

Serves 8
½ cup + 2 tbsp (155 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
¼ tsp (1 ml) baking soda
⅛ tsp (pinch) salt
2 tbsp (30 ml) sour cream
2 tsp (10 ml) vanilla extract
¼ cup (60 ml) milk
3 tbsp (45 ml) vegetable oil
6 tbsp (90 ml) granulated sugar
3 eggs, divided
2 × 19 oz (540 ml) cans pumpkin pie filling
⅔ cup (160 ml) whipping cream, plus whipped cream for serving
1 cup (250 ml) candied pecans

Instructions

  1. Preheat oven to 350 F (180 C). Butter a 9-in (2.5 L) round springform pan, line bottom with a round of parchment paper and set aside.
  2. In a medium bowl, sift flour, baking powder, baking soda and salt, and set aside. In a small bowl, mix sour cream, vanilla extract and milk, and set aside.
  3. In a large bowl, mix oil, sugar and 1 egg with an electric mixer on medium until lighter in colour. Fold in dry ingredients, then wet ingredients. Continue folding until combined and no lumps remain. Pour into prepared springform pan and bake for 20 minutes.
  4. While cake is baking, in a large bowl, mix remaining 2 eggs, pumpkin pie filling and whipping cream until combined.
  5. Pour pumpkin pie filling mixture into springform pan and bake for 45 minutes to 1 hour, or until filling has set and a wooden skewer inserted in centre comes out clean.
  6. Let cool completely, then remove from pan. Slice and serve with whipped cream and candied pecans.
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Drink Pairings

Chocolate Rye Cake

This double rye cake has rye flour and rye whiskey. It’s rich and dense, the rye flour and whiskey add a depth of flavour you won’t find in a regular chocolate cake
Ingredients Instructions

Ingredients

Serves 8 to 10
4 large eggs, room temperature
3½ cups (860 ml) granulated sugar
½ cup (125 ml) vegetable oil
¼ cup (60 ml) melted butter, plus extra for buttering pan
1½ cups (375 ml) Dutch process cocoa powder, plus extra, for dusting (optional)
2½ cups (625 ml) all-purpose flour
½ cup (125 ml) rye flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) whipping cream
2 cups (500 ml) whole milk
2 tbsp (30 ml) rye whiskey
1 tsp (5 ml) vanilla extract
whipped cream, to serve

Instructions

  1. Preheat oven to 375 F (190 C). Butter and flour a 13 × 4 × 4-in (33 × 10 × 10 cm) Pullman loaf pan, set aside.
  2. In a large mixing bowl, with an electric mixer or stand mixer with a paddle attachment, mix eggs, sugar, vegetable oil and butter on high. Set aside.
  3. In a medium bowl, sift cocoa powder, all-purpose flour, rye flour, baking powder and salt. Set aside. In another medium bowl, whisk whipping cream, milk, rye whiskey and vanilla extract. Set aside.
  4. Add half dry ingredients to egg and oil ingredients and mix on low just until combined. Add half wet ingredients and mix until just combined. Repeat with remaining dry and wet ingredients.
  5. Pour batter into prepared loaf pan and bake for 45 minutes to an hour, until a wooden skewer inserted comes out clean.
  6. Cool to room temperature before removing from pan. Dust with cocoa powder, if using. Serve with whipped cream.
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Drink Pairings

Butternut Squash & Kale Gratin

Classic flavours with a healthy twist fit for Thanksgiving. Try this gratin this fall for something new, it’s rich, creamy, and cheesy, but also has some kale for a bit of greens.
Ingredients Instructions

Ingredients

Serves 4 to 6
⅓ cup + 3 tbsp (125 ml) butter, divided, plus more for greasing baking dish
3 tbsp (45 ml) all-purpose flour
2 cups (500 ml) whole milk, warmed
2 tsp (10 ml) kosher salt
1 pinch freshly ground black pepper
1 pinch grated nutmeg
1 cup (250 ml) grated Asiago, divided
1 tbsp (15 ml) chopped curly parsley
¼ cup (60 ml) bread crumbs
1 large butternut squash, peeled, seeds removed, cut in 1-in (2.5 cm) slices
1 bunch kale, stems removed, thinly sliced and blanched

Instructions

  1. Preheat oven to 350 F (175 C). Butter a 7 × 11‑in (2 L) baking dish and set aside.
  2. In a medium saucepan, melt 3 tbsp (45 ml) butter over medium heat. Whisk in flour until smooth. Slowly whisk in milk until no lumps remain. Season well with salt, pepper and nutmeg. Cook over low heat, stirring occasionally until thick, about 10 minutes. Whisk in ¾ cup (180 ml) Asiago and set bechamel aside.
  3. Melt remaining ⅓ cup (80 ml) butter in a heatproof medium bowl, let cool slightly and add remaining ¼ cup (60 ml) Asiago, parsley and bread crumbs. Mix well.
  4. Pour one-third of the bechamel into the baking dish and spread evenly. Lay down half the squash slices and top with half the kale.
  5. Repeat layers, ending with a layer of bechamel. You will have 3 layers of bechamel and 2 layers of vegetables. Sprinkle bread crumb mixture evenly over top of bechamel. Cover with foil and bake for 45 minutes to 1 hour or until squash is tender, removing foil halfway through baking. Serve warm.
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Drink Pairings

Beer & Chili Cheese Dip

Game day is a great occasion to enjoy some delicious beer and cheese dip! Here’s a simple recipe to help you make a tasty beer and cheese dip for your festivities as the games kick off.
Ingredients Instructions

Ingredients

Serves 5 to 8
1 tbsp (15 ml) vegetable or grapeseed oil
1 lb (450 g) ground beef
1 tbsp (15 ml) taco seasoning, or to taste
2 tbsp (30 ml) butter
2 tbsp (30 ml) all-purpose flour
1 cup (250 ml) milk, plus more if needed
1 cup (250 ml) lager beer
2 cups (500 ml) shredded cheddar
2 green onions, sliced
¼ cup (60 ml) chopped cilantro leaves
½ jalapeño, sliced
1 bag tortilla chips, to serve

Instructions

  1. In a large skillet on medium-high heat, heat oil. Add ground beef and gently break apart using a wooden spoon to create mince. Cook for 5 to 7 minutes and add taco seasoning. Set aside to cool.
  2. In a 9-in (23 cm) cast iron skillet, melt butter. Add flour and whisk to form a roux. Add milk and beer and cook a few minutes until thick. Add cheddar and whisk to combine. If mixture is too thick, add a small amount of milk to thin.
  3. Serve dip warm topped with ground beef mixture. Garnish with green onions, cilantro and jalapeño, and serve with tortilla chips.
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Drink Pairings

Shallot Tarte Tatin

This is an elegant side dish that could also be a main served with a side salad goes well as a Thanksgiving side dish. The combo if caramelized shallot, gruyere and pastry is a classic combo.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 × 1 lb (450 g) package frozen puff pastry, defrosted according to package directions
2 tbsp (30 ml) butter
1 tsp (5 ml) granulated sugar
1 lb (450 g) shallots, peeled and cut into 1-in (2.5 cm) slices
3 sprigs thyme, leaves removed and stems discarded, plus more for garnish
2 tbsp (30 ml) balsamic vinegar reduction
¼ cup (60 ml) Gruyère

Instructions

  1. Preheat oven to 375 F (190 C). Unroll puff pastry and cut to fit a 10-in (25 cm) round cast iron pan. Poke holes all over with a fork and store in refrigerator until ready to use.
  2. Melt butter in pan. Sprinkle sugar all over butter. Lay shallot rounds in a single layer on bottom of pan. Sprinkle with thyme leaves, drizzle with balsamic reduction and sprinkle with Gruyère. Lay pastry round on the shallots and press it down.
  3. Bake 20 to 25 minutes or until pastry is golden brown and crisp. Let cool for 10 minutes, place serving platter on top of pan and invert it. Garnish with more thyme leaves and serve warm or at room temperature.
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Drink Pairings

Crispy Parmesan Smashed Brussels Sprouts

Bust out the Brussels this Thanksgiving! Try these cheesy, crispy sprouts once and you won’t make them any other way ever again! The sprouts can be boiled up to two days ahead of time. Make sure to dry them out well to help them crisp up.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 lbs (900 g) Brussels sprouts, trimmed
¼ cup (60 ml) extra-virgin olive oil
salt and pepper to taste
2 tsp (10 ml) garlic powder
1 tsp (5 ml) smoked paprika
½ cup (125 ml) grated Parmesan

Instructions

  1. Preheat oven to 375 F (190 C). Bring a large pot of heavily salted water to a boil over high heat. Add sprouts and return to boil, then turn heat down to medium and cook 10 minutes, or until sprouts are tender.
  2. Drain and cool sprouts. Once cool, crush sprouts with a heavy-bottomed pot until flattened. Pat dry with paper towels.
  3. In a large mixing bowl, toss sprouts with olive oil, salt, pepper, garlic powder and smoked paprika. Transfer to a parchment-lined baking sheet. Roast until golden brown, about 20 to 25 minutes. Flip sprouts and sprinkle with Parmesan. Roast another 10 to 15 minutes, or until Parmesan has browned. Transfer to a serving platter.
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Drink Pairings

Savoury Pull-Apart Bread

The exact origins on monkey bread are unclear. It is believed to be named as such based on the way it is eaten, people using their hands to pull apart pieces like the way a monkey would eat. It’s more commonly created using brown sugar and cinnamon. Here is a fun take on a savoury version! Great for an entertaining appy!
Ingredients Instructions

Ingredients

Serves 5 to 8
5 tbsp (75 ml) butter, divided
3 × 12 oz (340 g) tubes biscuit dough
2 cloves garlic, minced
2 tbsp (30 ml) chopped fresh or dried curly parsley
¼ cup (60 ml) chopped cooked bacon
2 tbsp (30 ml) chopped fresh jalapeño
¼ cup (60 ml) shredded cheddar
½ cup (125 ml) ranch dip, to serve

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Grease a 9 or 10-in (23 or 25 cm) Bundt pan with 2 tbsp (30 ml) butter.
  3. Remove biscuit dough from packaging. Place on a cutting board and cut each tube into 1-in (2.5 cm) rounds. There should be 5 rounds per tube. Form each round into a ball using your hands.
  4. In a heatproof bowl, place remaining 3 tbsp (45 ml) butter, garlic and parsley. Microwave on high for 30 seconds or until butter has melted. In another bowl, place bacon, jalapeño and cheddar.
  5. Roll half the dough balls in bacon mixture. Roll other half in butter mixture to coat. Place dough balls in Bundt pan, alternating flavours until they are all in pan. Bake for 40 to 50 minutes or until golden brown and cooked through.
  6. Remove from oven and allow to rest 10 minutes. Serve with ranch dip.
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Drink Pairings

Palak Paneer served with Garlic Naan

Palak Paneer is a popular North Indian dish made with spinach (palak) and Paneer (Indian cottage cheese). The spinach is blanched, pureed and cooked with spices, creating a vibrant green gravy. Cubes of Paneer are added for a creamy texture and protein. It’s a nutritious and flavourful vegetarian delight that exudes cozy fall comforts.
Ingredients Instructions

Ingredients

Serves 2
2 tbsp (30 ml) ghee
1 yellow onion, diced
2 tbsp (30 ml) minced ginger
6 cloves garlic, minced
1 tsp (5 ml) cumin
2 tsp (10 ml) garam masala
½ tsp (2.5 ml) turmeric
red pepper chili flakes, to taste (optional)
1 × 10.5 oz (300 g) bag fresh spinach, chopped and blanched
1 cup (250 ml) whipping cream
salt and pepper, to taste
1 tbsp (15 ml) vegetable oil
1 × 8 oz (225 g) package paneer, cubed
4 cups (1 L) basmati rice, cooked, to serve
Garlic Naan, recipe follows (optional)
GARLIC NAAN
2 tbsp (30 ml) butter, melted
1 clove garlic, minced
4 pieces naan

Instructions

  1. In a medium skillet on medium-high heat, heat ghee. Add onions and sauté 5 minutes until translucent. Add ginger and garlic and cook another 2 minutes. Add spices, chili flakes, if using, spinach and cream. Cook another minute while stirring. Allow to cool slightly and transfer to a high-speed blender. Blend on high until smooth and return to skillet. Season with salt and pepper.
  2. In another skillet on medium-high heat, add 1 tbsp (15 ml) oil. Add cubed paneer and fry on each side for about 1 minute or until golden brown. Add paneer into spinach sauce and bring to temperature. Set aside while preparing Garlic Naan, if using. Serve warm with basmati rice and warm naan.
  3. To make Garlic Naan, mix butter and garlic in a small bowl.
  4. In a medium skillet on medium-high heat, toast each piece of naan for 1 minute on each side. Brush one side of each piece with butter mixture. Serve warm alongside palak paneer and basmati rice.
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Drink Pairings

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