White Chocolate Mousse with Poached Rhubarb
Ingredients
Serves 4 to 6
6 oz (180 g) white chocolate, coarsely chopped
4 large egg whites, about ½ cup (125 ml)
3 tbsp (45 ml) sugar, divided
1 cup (250 ml) whipping cream
1 cup (250 ml) dry white wine
1 vanilla pod, split lengthwise, seeds scraped out
1 whole star anise
1 lb (500 g) rhubarb (5 to 6 thin stalks), ends trimmed, cut into 2-in (5 cm) pieces
½ cup (125 ml) coarsely chopped blanched almonds
½ cup (125 ml) old-fashioned oats
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) light brown sugar
¼ cup (60 ml) melted butter
whipped cream, to serve
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Melt white chocolate in a heatproof bowl set over a saucepan of simmering water, stirring often. Once melted, remove from heat.
- To make chocolate mousse, in a medium bowl, whisk egg whites to stiff peaks, then beat in 1 tbsp (15 ml) sugar. In a separate bowl, whip cream to medium-soft peaks, then slowly fold in melted chocolate until thoroughly incorporated. Fold a large spoonful of egg whites into chocolate, mix well, then fold in remaining egg whites, working quickly but carefully, to avoid deflating egg whites. Cover and refrigerate for at least 1 hour.
- To poach rhubarb, in a saucepan, combine wine, 2 tbsp (30 ml) sugar, vanilla pod and seeds, star anise and ¾ cup (175 ml) water. Bring to a boil and add rhubarb. Lower heat to simmer and poach 2 to 3 minutes, until fork-tender, soft yet firm. Remove from heat and leave rhubarb to cool in liquid.
- To make almond crunch, in a bowl, mix together almonds, oats, flour and light brown sugar and drizzle melted butter over top. Mix until incorporated and crumbly. Spread onto lined baking sheet. Bake for 20 minutes, stirring halfway through, until golden and crisp. Remove from oven and allow to cool.
- To assemble, remove rhubarb from poaching liquid and spoon into parfait glasses. Top with a large scoop of mousse and a sprinkling of almond crunch, then repeat. Top with a dollop of whipped cream. Serve immediately.
Drink Pairings
Rhubarb and Custard Cake
Ingredients
Serves 8
1 cup (250 ml) all-purpose flour, plus extra for dusting
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
3 large eggs
1 cup (250 ml) sugar, plus extra for sprinkling
¼ cup (60 ml) melted butter, cooled
¼ cup (60 ml) sour cream
2 tbsp (30 ml) dark rum
1 tsp (5 ml) vanilla extract
1 tbsp (15 ml) finely grated lemon zest
1 tbsp (15 ml) lemon juice
1 lb (500 g) rhubarb, halved lengthwise if thick, cut into 3-in (8 cm) pieces
whipped cream, to serve
Instructions
- Preheat oven to 350 F (180 C).
- Grease an 8-in (1.2 L) round springform pan and dust with flour. In a bowl, mix together flour, baking powder and salt. In a large mixing bowl, beat eggs and sugar until very pale and thick, about 2 minutes. In a small bowl, whisk melted butter, sour cream, rum, vanilla, lemon zest and juice.
- Whisk butter mixture into egg mixture until just combined. Slowly fold into flour mixture until batter is smooth, then transfer to prepared pan. Chill 10 to 15 minutes to allow batter to set.
- Gently place pieces of rhubarb on top of batter, trimming as needed. Sprinkle a bit of sugar over top. Bake 45 to 55 minutes, or until top is golden and browned around edges. Transfer to a wire rack and allow to cool in pan for 10 minutes. Then slide a knife around sides to loosen and unmould and slide onto rack to allow to cool completely.
- Serve with a dollop of whipped cream.
Drink Pairings
Rhubarb, Candied Ginger and White Chocolate Crisp
Ingredients
Serves 6 to 8
2 lbs (1 kg) rhubarb stalks, ends trimmed, cut into 1-in (2.5 cm) pieces
2 tbsp (30 ml) minced fresh ginger
½ cup (125 ml) granulated sugar
4 oz (125 g) white chocolate, coarsely chopped
1 cup (250 ml) coarsely chopped candied ginger, divided
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) old-fashioned oats
½ cup (125 ml) brown sugar
1 tsp (5 ml) cinnamon
1 tsp (5 ml) ground ginger
¾ cup (175 ml) melted butter
ice cream or whipped cream, to serve
Instructions
- Preheat oven to 350 F (180 C).
- In a large mixing bowl, toss together rhubarb and fresh ginger. Transfer to a greased 2 or 3-quart (2 L or 3 L) baking dish and sprinkle with sugar, white chocolate and ½ cup (125 ml) candied ginger.
- In a medium bowl, combine flour, oats, brown sugar, cinnamon, ground ginger and remaining ½ cup (125 ml) candied ginger. Drizzle in melted butter and mix until crumbly and resembling coarse sand. Distribute evenly over rhubarb.
- Bake until topping is golden brown and filling is bubbling and soft, about 1 hour to 1 hour, 15 minutes. Remove and cool on wire rack. Can be served warm or at room temperature with ice cream or whipped cream.
Drink Pairings
Pink Velvet Cupcakes
Ingredients
Serves 6 to 8
1¼ cups (310 ml) flour
¾ tsp (4 ml) baking powder
½ cup (125 ml) salted butter, softened
½ cup (125 ml) sugar
2 large eggs
1 tsp (5 ml) vanilla extract
3 drops red food dye
½ cup (125 ml) buttermilk, divided
½ tsp (2.5 ml) baking soda
1 tsp (5 ml) apple cider vinegar
Cream Cheese Buttercream, make ahead, recipe follows
CREAM CHEESE BUTTERCREAM
1 cup (250 ml) salted butter, softened
8 oz (250 g) package cream cheese, room temperature
2 tsp (10 ml) vanilla extract
3½ cups (875 ml) icing sugar
Instructions
- Preheat oven to 350 F (175 C).
- Line mini cupcake pan with mini liners and set aside.
- In a large mixing bowl, sift together flour and baking powder. In another bowl, using an electric mixer, cream together butter and sugar. Mix in eggs, vanilla and food dye. Mix in half of the dry ingredients and half of the buttermilk. Repeat with remaining. Combine baking soda and vinegar and mix into batter. Spoon batter into lined cupcake tin and bake for 15 minutes, or until a toothpick inserted in centre comes out clean. Allow to cool before icing.
- CREAM CHEESE BUTTERCREAM
- In a large mixing bowl, using an electric mixer, beat butter until fluffy, about 5 minutes.
- Beat in cream cheese and vanilla. Add sugar, 1 cup (250 ml) at a time, mixing as you go. Place in a piping bag and store at room temperature until ready to use.
Drink Pairings
Savoury Scones with Cranberry Cream Cheese
Ingredients
Serves 6 to 8
½ cup (125 ml) cold salted butter
3 cups (750 ml) flour
1 tbsp (15 ml) baking powder
3 cups (750 ml) grated white cheddar
1 tsp (5 ml) pepper
1 cup (250 ml) finely chopped chives
2 eggs, divided
½ cup (125 ml) + ¼ cup (60 ml) milk, divided
1 cup (250 ml) cream cheese
½ cup (125 ml) cranberry sauce
Instructions
- Preheat oven to 350 F (175 C).
- Place butter in freezer.
- In a large mixing bowl, combine flour, baking powder, cheddar, pepper and chives.
- In a small bowl, beat together 1 egg and ½ cup (125 ml) milk.
- Remove butter from freezer and grate pea-size pieces into flour. Mix lightly. Mix in wet ingredients and shape dough to form a ball. Place on a floured surface and roll to 1-in (2.5 cm) thick. Using a heart-shaped cookie cutter, cut dough into hearts. Place on a parchment-lined baking sheet.
- Mix together remaining egg and milk to make egg wash. Brush tops of scones with egg wash. Bake for 20 to 30 minutes or until golden brown.
- In a food processor, blend cream cheese and cranberry sauce. Chill in refrigerator until ready to serve. Pipe onto scones or serve alongside.
Drink Pairings
Tuna Poke on Wontons
Ingredients
Serves 6
2 cups (500 ml) sunflower oil
12 wonton wrappers
1 x 4 oz (125 g) good quality tuna steak, cubed
1 avocado, cubed
2 tsp (10 ml) soy sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) Sriracha
1 green onion
1 tsp (5 ml) sesame seeds, toasted
Instructions
- In a large cast iron pan, over medium heat, heat oil. Fry wontons in small batches until golden brown, about 3 minutes each side. Allow to rest on a paper towel while preparing tuna.
- In a small bowl, combine remaining ingredients and place mixture over wontons to serve.
Drink Pairings
Beets Endive
Ingredients
Serves 6
2 medium beets
2 endives
¼ cup (60 ml) blue cheese
¼ cup (60 ml) walnuts
1 tbsp (15 ml) honey
1 tbsp (15 ml) extra-virgin olive oil
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C). Wrap beets in foil and bake for 40 minutes, or until fork-tender. Gently peel away skin and cut into ¼-in (0.5 cm) squares. Cut off base of endives, peel each leaf and place on a serving platter. Fill endive boats with beets, blue cheese and walnuts.
- In a small mixing bowl, combine honey and olive oil, season to taste. Drizzle over endive and serve.
Drink Pairings
Clootie Pudding served with Drambuie Cream
Ingredients
Serves 12
2 cups (500 ml) all-purpose flour, plus extra for sprinkling
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
½ tsp (2.5 ml) ground nutmeg
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) salt
¾ cup (175 ml) granulated sugar, plus extra for sprinkling
½ cup (125 ml) frozen, coarsely grated vegetable shortening
¾ cup (175 ml) yellow raisins
½ cup (125 ml) currants
½ cup (125 ml) pitted and chopped Medjool dates
⅓ cup (75 ml) chopped dried apricots
1 medium Granny Smith apple, peeled and grated
1 tbsp (15 ml) fancy molasses
1 large egg
½ cup (125 ml) + 2 tbsp (30 ml) buttermilk
2 cups (500 ml) whipping cream
4 tsp (20 ml) icing sugar
3 tbsp (45 ml) Drambuie
Instructions
- Bring a large pot of water to a boil.
- Into a large bowl, sift flour, baking soda, spices and salt. With a wooden spoon, stir in sugar, frozen shortening, dried fruits and grated apple.
- In a small bowl, whisk together molasses, egg and buttermilk. Stir wet mixture into dry mixture to form a stiff batter.
- In a large bowl, pour some boiling water over a clean old pillowcase, a pudding cloth or a clean tea towel. Wearing rubber gloves to protect hands, remove it and carefully wring out as much water as possible. Lay it out flat on a clean work surface and sprinkle generously with flour and about 2 tbsp (30 ml) granulated sugar. Spoon pudding mixture onto centre of cloth, loosely bring up edges around mixture and secure tightly with a piece of kitchen string. Do not wrap cloth too tightly around batter, as it will expand during cooking.
- Place a folded kitchen towel in a heatproof (preferably ceramic) bowl, large enough to accommodate pudding, in base of a large, deep saucepan. Place pudding in bowl, knotted side up. Pour in enough boiling water to just cover pudding. Cover with a tight-fitting lid, bring water to a gentle simmer and cook for 4 hours. Check water level often and top up if necessary.
- Preheat oven to 350 F (180 C).
- Lift pudding from saucepan and dip briefly in a large bowl of ice-cold water. Then remove cloth and place pudding on an ovenproof baking dish or platter. Bake for 15 minutes, until outside of pudding has dried off.
- While pudding bakes, make Drambuie Cream. In a large bowl, whisk together cream and icing sugar until soft peaks form. Whisk in Drambuie. Cover and refrigerate until ready to use.
- Serve pudding warm, cut into chunky wedges, with dollops of Drambuie Cream.
Drink Pairings
Beef with Whisky Mushroom Cream Sauce
Ingredients
Serves 4
2 lb (1 kg) beef tenderloin, cut into four 8 oz (250 g) steaks
½ cup (125 ml) quick-cooking steel-cut oats
2 tbsp (30 ml) grapeseed oil, divided
¼ tsp (1 ml) dried thyme
1 pinch each garlic powder, onion powder and paprika
salt and pepper, to taste
3 tbsp (45 ml) unsalted butter, divided
8 oz (250 g) mixed mushrooms, chopped or sliced into bite-sized pieces
1 sprig fresh thyme
3 tbsp (45 ml) whisky
¼ cup (60 ml) beef stock
3 tbsp (45 ml) whipping cream
8 cups (2 L) roughly chopped mixed cooked greens, such as spinach, kale and Swiss chard mashed potatoes, for serving
Instructions
- Preheat oven to 350 F (180 C). Remove beef tenderloins from refrigerator and let sit at room temperature for 30 minutes while preparing oat topping.
- On a baking sheet, toss together oats, 1 tbsp (15 ml) oil, dried thyme, garlic powder, onion powder, paprika and a pinch of salt. Bake, mixing occasionally, until oats are toasted and mixture is fragrant, about 8 to 10 minutes. Set aside to cool. Increase oven temperature to 400 F (200 C).
- Heat remaining 1 tbsp (15 ml) oil in a large ovenproof skillet or frying pan over medium-high heat. Generously season beef tenderloins with salt and pepper. When oil is shimmering, add steaks and sear on each side, about 2 minutes per side. Transfer skillet to oven and roast until meat registers 120 F to 125 F (49 C to 52 C) on a meat thermometer, about 8 to 12 minutes. Remove from oven, transfer to a cutting board and let rest for 10 minutes.
- To make Whisky Mushroom Cream Sauce, place skillet back over medium-high heat and add 2 tbsp (30 ml) butter. Once butter stops foaming, add mushrooms, thyme and a pinch of salt, and sauté until mushrooms start to brown, about 5 minutes. Deglaze pan with whisky and reduce to 1 tbsp (15 ml). Stir in stock and cream and simmer until sauce has thickened slightly, about 4 minutes. Remove skillet from heat and season sauce with salt to taste. Discard thyme sprig.
- Melt remaining 1 tbsp (15 ml) butter in a frying pan over medium-high heat. Add mixed greens, water and a pinch of salt. Sauté until wilted and liquid has evaporated, about 4 minutes. Remove from heat and season with salt and pepper to taste.
- To serve, arrange a dollop of mashed potatoes and mixed greens on each serving plate. Top with tenderloin and sprinkle some oat topping over steak. Drizzle Whisky Mushroom Cream Sauce around plate and serve.
Drink Pairings
Quail Scotch Eggs
Ingredients
Serves 4
12 quail eggs, room temperature
½ cup (125 ml) grainy mustard
¼ cup (60 ml) IPA beer
2 tbsp (30 ml) honey
1 lb (500 g) lean ground pork
½ tsp (2.5 ml) roughly crushed fennel seeds
1 tsp (5 ml) ground coriander
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
⅓ cup (75 ml) + 1 cup (250 ml) panko bread crumbs, divided
1 large egg white
1 cup (250 ml) all-purpose flour
2 large eggs, lightly beaten
vegetable oil, for frying
3 cups (750 ml) baby greens
Instructions
- Bring a large pot of water to a boil and have a large bowl of ice water ready. Gently add eggs to boiling water and cook for 3 minutes and 15 seconds. Remove and plunge into ice water to chill. Drain and shell, then place in fresh cold water until needed.
- In a small saucepan, whisk together grainy mustard, beer and honey. Bring to a simmer over medium heat and cook until thickened, about 5 minutes. Refrigerate Mustard-Beer Sauce until ready to use.
- In a medium bowl mix together ground pork, crushed fennel seeds, ground coriander, salt, pepper, ⅓ cup (75 ml) panko bread crumbs and egg white until well combined.
- Place a walnut-sized amount of pork mixture in palm of hand and spread into a disk ¼-in (0.5 cm) thick, or large enough to envelop egg. Gently put egg in centre of disk and wrap meat around. Roll gently in cup of hand to make a smooth ball. Repeat with remaining eggs.
- In a medium saucepan over medium-low heat, heat 1-in (2.5 cm) vegetable oil. Meanwhile, take 3 shallow bowls, place flour in first, beaten egg in second bowl and add remaining 1 cup (250 ml) panko bread crumbs to third. Dip each egg in flour, then beaten egg, then bread crumbs.
- Oil is hot enough when a few bread crumbs dropped into oil sizzle. Shallow-fry eggs in batches, turning, until they are pale gold and pork mixture is cooked through, about 4 to 5 minutes. Remove from pan and drain on a paper towel-lined plate. If Scotch Eggs are browning too fast before pork mixture is cooked, you can bake them in a preheated 350 F (180 C) oven until cooked through, about 5 to 10 minutes.
- To serve, create a nest on each serving plate with baby greens. Place 2 Scotch Eggs on baby greens and garnish with a drizzle of Mustard-Beer Sauce. Enjoy while warm.