Parsnip & Apple Braid with Cranberry Chutney

This stunning vegetarian dish is sure to impress no matter your dietary preference. A member of the carrot family, parsnips lend a sweetness and robust texture to dishes, making them a great choice to include in a holiday vegetarian offering. The accompanying Cranberry Chutney not only complements the braid but also pairs beautifully with other elements of the meal. Red Rooster Pinot Noir and or Chateau Ste. Michelle Chardonnay make excellent pairings for this dish.
Ingredients Instructions

Ingredients

Serves 6 - 8
4 medium parsnips, trimmed and peeled
1 medium red onion
2 tbsp (30 ml) olive oil
½ cup (125 ml) roasted shelled chestnuts, chopped
1 large Granny Smith apple, peeled and diced
2 tbsp (30 ml) maple syrup
5 large leaves fresh sage, finely chopped
½ cup (125 ml) canned brown lentils, drained and rinsed
⅔ cup (160 ml) Mommessin Cuvée Saint Pierre Rouge
kosher salt and freshly ground black pepper, to taste
1 lb (450 g) frozen puff pastry, thawed
2 tbsp (30 ml) milk
Cranberry Chutney, to serve, make ahead, recipe follows
CRANBERRY CHUTNEY
1 large navel orange
1 cup (250 ml) water
¾ cup (180 ml) granulated sugar
1 × 12 oz (340 g) bag fresh cranberries
1 large Granny Smith apple, peeled and diced
½ cup (125 ml) cider vinegar
¼ tsp (1 ml) ground ginger

Instructions

  1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment.
  2. Dice parsnips and onion and place on lined baking sheet. Drizzle oil over vegetables and toss to coat evenly. Arrange vegetables in a single layer on sheet and roast until just tender, about 20 minutes.
  3. Remove vegetables from oven and stir in chestnuts, diced apples, maple syrup and sage. Return to oven and roast for another 10 minutes.
  4. Meanwhile, in a small saucepan over medium heat, stir lentils and wine. Bring to a simmer and cook, stirring often, until lentils have broken down and mixture is consistency of mashed potatoes, about 10 minutes. Remove from heat and set aside.
  5. Transfer warm roasted vegetables to a large bowl and stir in lentil mixture. Season to taste with salt and pepper. Reline baking sheet with fresh parchment. Set aside.
  6. Lay puff pastry out on a lightly floured work surface and roll into a larger 12 × 15-in (30 × 38 cm) rectangle. If your puff pastry comes in 2 sheets, you may need to overlap slightly and roll together to get size needed. Ensuring middle third remains intact, diagonally slice outer thirds in 1-in (2.5 cm) thick strips. Remove end strips from each side. Gently transfer pastry onto lined baking sheet. Spread parsnip filling evenly along centre third of pastry. Starting at 1 end, overlap strips of pastry from alternating sides to cover filling until it is fully wrapped. Tuck pastry under each end to enclose filling. Brush surface of braid with milk.
  7. Bake until puffed and evenly golden brown, 20 to 25 minutes. Let cool for at least 20 minutes on baking sheet, then transfer to a serving platter and slice to serve with Cranberry Chutney.
  8. CRANBERRY CHUTNEY | Makes about 2 cups (500 ml)
  9. Finely zest orange rind and set aside. Cut away peel and pith from orange. Working over a small bowl to catch any juice, cut between membranes to release orange segments. Chop orange segments, add to bowl with any orange juice and set aside.
  10. In a medium saucepan, stir water and sugar. Place over medium-high heat and bring to a boil, stirring often. Once sugar has dissolved, add cranberries, diced apples, cider vinegar, ginger, orange zest, chopped orange segments and any orange juice. Return mixture to a boil, then reduce heat to medium-low and simmer, stirring often, for about 10 minutes.
  11. Pour chutney into a heatproof bowl and place a piece of parchment directly on surface of chutney. Set aside to cool at room temperature. Can be made ahead and stored in an airtight container in refrigerator for up to 4 days. Bring to room temperature again before serving.
Email Recipe
Email Recipe

Drink Pairings

Twice-Baked Sweet Potatoes

There’s something beautifully comforting about twice-baked sweet potatoes, especially when they’re dressed up with a few simple yet indulgent toppings. The natural sweetness of the potatoes becomes a delightful canvas for crispy pancetta, the earthy crunch of toasted pecans and the fragrant whisper of fried sage. Each spoonful offers a satisfying blend of flavours and textures that’s perfect for a cozy winter’s night when you crave warmth and richness. Serve this dish with Chateau Ste. Michelle Chardonnay or Seghesio Sonoma Zinfandel.
Ingredients Instructions

Ingredients

Serves 6
3 medium sweet potatoes, scrubbed and pricked a few times with a fork
¼ cup (60 ml) unsalted butter, room temperature
2 tbsp (30 ml) whipping cream
1 clove garlic, minced
kosher salt and freshly ground black pepper
1 egg, lightly whisked
3 oz (85 g) diced pancetta
12 leaves fresh sage
¼ cup (60 ml) toasted pecans, chopped

Instructions

  1. Preheat oven to 375 F (190 C).
  2. Place sweet potatoes on a baking sheet and bake until easily pierced with a knife, 40 to 50 minutes. Set aside to cool.
  3. If baking stuffed potatoes right away, increase oven temperature to 425 F (220 C); if stuffing to bake later, turn off oven and then preheat to 425 F (220 C) before baking. Line a baking sheet with parchment paper.
  4. Once sweet potatoes have cooled enough to handle, slice each potato in half lengthwise and carefully scoop out flesh into a mixing bowl, making sure not to tear skins. Set skins aside on lined baking sheet.
  5. To bowl with sweet potato flesh, add butter, whipping cream and garlic. Mash with a fork or potato masher until well incorporated and smooth. Season with a good pinch of both salt and pepper, then add egg and stir to fully incorporate into mixture. Scoop sweet potato mixture into a piping bag fitted with a large star tip and pipe mixture back into skins. Stuffed potatoes can be covered and chilled at this point for up to 6 hours.
  6. Bake filled sweet potato halves until tops are lightly puffed and golden brown, 15 to 25 minutes. Potatoes that have been chilled will take longer.
  7. Meanwhile, add diced pancetta to a small, cold frying pan and place over medium heat. Cook, stirring often, until crisp, 10 to 15 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain. Keep any accumulated fat in frying pan over medium heat.
  8. Working in small batches, drop sage leaves into frying pan. Take care, as any remaining fat in pan will sputter and pop. Let sage crisp for 2 to 4 seconds before removing to paper-towel-lined plate with pancetta. Repeat with remaining sage.
  9. Top potatoes with a sprinkle of pancetta, crumbled sage and toasted pecans. Serve warm.
Email Recipe
Email Recipe

Drink Pairings

Stir-Fried Pea Tips with Pork

Stir-fried greens are a must in any feast. We’re using pea tips here, which are the tender leaves of a pea plant. If you can’t find pea tips, substitute any other Asian green vegetable, such as bok choy or gai lan. Blanching times will vary depending on the vegetable used. Enjoy this recipe with Wild Goose Pinot Gris or Toscana Tenute Rossetti Governo.
Ingredients Instructions

Ingredients

Serves 4-6
1 lb (450 g) pea tips
2 tsp (10 ml) cornstarch
2 tsp (10 ml) water
1 tbsp (15 ml) vegetable oil
2 strips Chinese cured pork belly or thick-cut bacon, roughly chopped
1 clove garlic, crushed
2 thin slices fresh ginger
2 tbsp (30 ml) oyster sauce
1 tsp (5 ml) chicken stock powder
2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine
sliced chilies (such as red serrano peppers), for garnish

Instructions

  1. Fill a large saucepan with heavily salted water and bring to a boil over high heat. Add pea tips and blanch for 30 seconds, until just wilted. Transfer pea tips to ice water to stop cooking, then drain and set aside.
  2. In a small bowl, mix cornstarch and water. Set aside.
  3. In a wok or large saucepan over medium heat, render pork belly in oil until golden brown but not completely crisp, about 5 minutes. Add garlic and ginger and stir-fry for 30 seconds.
  4. Increase heat to high. Add pea tips, oyster sauce, chicken stock powder and cooking wine. Stir-fry for 1 to 2 minutes, until fragrant. Mix cornstarch slurry, then add to pan. Stir-fry for another 1 to 2 minutes, until sauce has thickened and everything is nicely coated.
  5. Transfer to a serving platter and garnish with sliced chilies.
Email Recipe
Email Recipe

Drink Pairings

White Wine Mashed Potatoes with Brown Butter Maple Bacon Sauce

Buttery, creamy mashed potatoes are one of life’s best comfort foods. Cooking the potatoes in white wine adds an extra layer of complexity to the final dish. While heavenly on their own, mashed potatoes go from simple to spectacular when drizzled with a warm brown butter maple bacon sauce just before serving. Feel free to make the potatoes ahead of time, warming gently over low heat before plating. The sauce should be made just before serving. This dish pairs wonderfully with Tom Gore Chardonnay.
Ingredients Instructions

Ingredients

Serves 4
2.2 lbs (1 kg) Yukon Gold or yellow-fleshed potatoes, peeled and chopped
2 cups + 2 tbsp (530 ml) Tom Gore Chardonnay, divided
1 cup (250 ml) whipping cream
¾ cup (180 ml) unsalted butter, divided
kosher salt and freshly ground black pepper, to taste
2 strips thick-cut bacon, diced
2 tbsp (30 ml) pure maple syrup
½ cup (125 ml) pecans, roughly chopped
chopped fresh parsley leaves or chopped fresh chives, for garnish (optional)

Instructions

  1. Place potatoes and 2 cups (500 ml) wine in a large saucepan. Add as much cold water as needed to cover potatoes completely. Place saucepan over medium-high heat and bring to a boil. Boil until potatoes are very tender when pierced with a knife, 18 to 25 minutes. Drain potatoes, discarding cooking liquid, and let cool for a few minutes. Pass potatoes through a ricer or mash using a potato masher or fork.
  2. Meanwhile, in a small saucepan over medium heat, bring cream and ½ cup (125 ml) butter to a simmer. Stir until butter has melted, then beat into mashed potatoes and season with salt and pepper. Set aside, keeping warm.
  3. Place remaining ¼ cup (60 ml) butter in a small saucepan and melt over medium heat. Cook, stirring occasionally, until butter solids sink to bottom of saucepan and start to turn golden brown, 8 to 10 minutes. Transfer browned butter to a heatproof bowl and set aside.
  4. Return saucepan to heat and add bacon. Cook, stirring frequently, until crisp, 5 to 8 minutes. Return browned butter to saucepan along with maple syrup and remaining 2 tbsp (30 ml) wine. Bring mixture to a simmer and cook for 1 minute. Add pecans and continue to cook, stirring often, until slightly thickened and fragrant, another 2 to 3 minutes.
  5. To serve, place mashed potatoes in a serving dish and drizzle with brown butter maple bacon sauce. Scatter chopped parsley or chives overtop, if desired, and serve immediately.
Email Recipe
Email Recipe

Drink Pairings

Bloody Mary Minestrone

Shake up your soup repertoire this fall with this fun take on minestrone. If you plan to store the soup for a few days, cook the pasta separately according to package directions and add it to the soup just before serving. You can pair this Minestrone with Castello Di Gabbiano Cavaliere D’oro Chianti.
Ingredients Instructions

Ingredients

Serves 8 to 10
2 tbsp (30 ml) grapeseed oil or vegetable oil
1 large yellow onion, finely chopped
2 stalks celery, finely chopped
1 large carrot, finely chopped
1 poblano pepper, seeded and finely chopped
3 cloves garlic, finely minced
6 cups (1.5 L) homemade or low-sodium chicken stock
1 × 28 oz (796 ml) can fire-roasted diced tomatoes, undrained
1 × 28 oz (796 ml) can crushed tomatoes
½ cup (125 ml) Stoli Vodka
2 tbsp (30 ml) Worcestershire sauce
½ tsp (2.5 ml) granulated sugar
1 cup (250 ml) ditalini pasta, shells or elbow noodles
2 cups (500 ml) chopped hearty greens (such as kale, Swiss chard or collard greens)
2 × 14 oz (398 ml) cans cannellini beans
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) prepared horseradish
salt, to taste
fresh celery leaves or flat-leaf parsley leaves, for garnish (optional)
1 lemon, cut into wedges, to serve

Instructions

  1. In a large saucepan or Dutch oven, heat oil over medium-high heat. Add onions, celery, carrots and peppers. Cook, stirring often, until onions start to become translucent, 4 to 6 minutes. Stir in garlic and cook, stirring constantly, for 1 minute.
  2. Stir in stock and tomatoes. Bring mixture to a boil, then reduce heat and simmer, covered, for 15 minutes. Stir in vodka, Worcestershire and sugar. Return soup to a simmer and let cook, uncovered, for 15 minutes, stirring occasionally.
  3. Stir in pasta. Continue simmering, uncovered, until pasta is al dente and veggies are tender, 10 to 15 minutes.
  4. Stir in greens, beans, lemon juice and horseradish and let cook another minute longer, until greens wilt slightly. Season with salt.
  5. Divide soup among serving bowls, sprinkle with celery leaves and serve with a lemon wedge to squeeze over soup if desired.
Email Recipe
Email Recipe

Drink Pairings

Butternut Squash Pilsner Mac & Cheese

Nothing hits the spot on a crisp fall day like a soul-soothing bowl of creamy mac and cheese. In this decadent adult version, we have created a creamy cheese sauce using four types of cheese and have added butternut squash and pilsner beer for an extra layer of earthy depth in the final dish. Serve this Mac & Cheese with Josh Cellars Chardonnay or Parkside Dawn Pilsner.
Ingredients Instructions

Ingredients

Serves 4
½ medium butternut squash (about 1 lb/450 g)
4 tbsp (60 ml) unsalted butter, divided, plus more to butter skillets
1 large shallot, finely chopped
2 cloves garlic, minced
2 tbsp (30 ml) all-purpose flour
1 tsp (5 ml) dry mustard 
1 cup (250 ml) Parkside Dawn Pilsner
1 cup (250 ml) whole milk
½ cup (125 ml) whipping cream
4 oz (110 g) sharp cheddar, shredded
2 oz (60 g) aged Gruyère, shredded
2 oz (60 g) goat’s cheese, crumbled
½ cup (125 ml) freshly grated Parmesan, divided
kosher salt and freshly ground black pepper, to taste
1 lb (450 g) cavatappi pasta 
½ cup (125 ml) panko bread crumbs
1 tsp (5 ml) fresh thyme leaves, chopped

Instructions

  1. Preheat oven to 400 F (200 C). Butter four 6-in (15 cm) cast iron skillets and place on a rimmed baking sheet. Set aside.
  2. Scoop out seeds from butternut squash and discard or reserve for another use. Place squash cut-side down on a parchment-lined rimmed baking sheet and roast until point of a knife or fork easily pierces squash skin and flesh, about 45 minutes. Keep oven on. Let squash sit at room temperature until cool enough to handle, then scoop out softened flesh and place in a medium bowl. Discard skins. Mash flesh with a fork or potato masher until a thick paste forms. Set aside.
  3. In a large saucepan over medium-high heat, melt 2 tbsp (30 ml) butter. Add shallots and cook, stirring often with a wooden spoon, until translucent, about 4 minutes. Stir in garlic and cook another 2 minutes, stirring frequently. Sprinkle flour and dry mustard overtop before stirring well into onion mixture, then let cook, stirring often, for 1 minute. Stir in pilsner and bring mixture to a simmer. Cook, stirring frequently, for about 4 minutes. Add milk, cream, cheddar, Gruyère, goat’s cheese, ¼ cup (60 ml) Parmesan and 1 cup (250 ml) mashed butternut squash (reserving remaining squash for another use), stirring until well incorporated and cheeses have melted. Purée sauce with an immersion blender or blend in a blender until smooth. Taste and season as desired with salt and pepper. Set aside.
  4. Bring a large saucepan of water to a boil. Cook cavatappi pasta for 2 minutes less than package directions.
  5. Meanwhile, melt remaining 2 tbsp (30 ml) butter, then transfer to a medium bowl and mix with remaining ¼ cup (60 ml) Parmesan, panko and thyme. Set aside.
  6. Drain pasta, return to saucepan and stir in reserved cheese sauce. Cook over medium heat, stirring constantly, for 2 minutes. Divide sauced pasta among skillets. Top with a generous sprinkle of panko mixture before transferring skillets on baking sheet to oven. Bake until panko is lightly browned and cheese sauce is bubbling, 15 to 20 minutes. Serve hot.
Email Recipe
Email Recipe

Drink Pairings

Beet Brownie & Cointreau Cheesecake Swirl Bars

Roasted beets add richness and a slight garnet colour to these over-the-top brownie bars. Once cooled and cut, these bars travel well and make ideal host gifts. These Beet Brownie and Cointreau Cheesecake Bars can be gifted alongside Five Farms Single Batch Irish Cream Liqueur or a bottle of Cointreau.
Ingredients Instructions

Ingredients

Serves 16 bars
2 large beets (about 10 oz/280 g total)
4 oz (110 g) cream cheese, room temperature
2 tbsp + ½ cup (155 ml) granulated sugar, divided
5 large eggs, room temperature, divided
1 tbsp (15 ml) Cointreau
1 orange, finely grated zest only
1 cup (250 ml) unsalted butter
8 oz (225 g) dark chocolate, roughly chopped
1 cup (250 ml) all-purpose flour
¼ cup (60 ml) cocoa powder
1 tsp (5 ml) baking powder
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) vanilla extract
½ cup (125 ml) light brown sugar

Instructions

  1. Preheat oven to 400 F (200 C).
  2. Trim beets, then peel and pierce each with a fork several times. Wrap each in foil and place on a baking sheet. Roast until fork-tender, 50 to 60 minutes. Set aside until cool enough to handle.
  3. Meanwhile, make Cointreau cheesecake mixture. In a medium bowl, combine cream cheese, 2 tbsp (30 ml) sugar, 1 egg, Cointreau and orange zest. Stir with a fork until smooth and well combined. Set aside.
  4. Reduce oven temperature to 350 F (175 C). Line a 9-in (23 cm) square baking pan with parchment and set aside.
  5. Roughly chop beets and weigh out 8 oz (225 g). Add to bowl of a food processor or blender and purée until smooth, scraping down sides of processor bowl or blender pitcher as needed. Transfer beet purée to a medium bowl.
  6. Place butter and chocolate in a medium saucepan and set over medium heat. Stirring constantly with a heatproof spatula, cook mixture until melted and smooth, about 4 minutes. Stir chocolate mixture into beet purée until well combined.
  7. In a medium bowl, whisk flour, cocoa powder, baking powder and salt.
  8. In a large bowl, combine remaining 4 eggs, vanilla, brown sugar and remaining ½ cup (125 ml) sugar and whisk with a hand mixer until lighter in colour and aerated, about 2 minutes. With a rubber spatula, fold beet mixture into egg mixture until just combined. Add flour mixture and mix until just combined. Pour batter into prepared pan, reserving about ⅓ cup (80 ml), and smooth into an even layer. Top brownie batter with dollops of Cointreau cheesecake mixture and dollops of reserved brownie batter. Using tip of a knife, lightly mix and marble 2 batters together.
  9. Bake until a knife inserted into centre comes out with just a few moist crumbs sticking to it, 30 to 35 minutes. Transfer pan to a rack to cool to room temperature. Cut and serve. Bars can be made ahead and stored in an airtight container in refrigerator for up to 5 days.
Email Recipe
Email Recipe

Drink Pairings

Sweet Potato Cookies with RumChata Frosting

A twist on the pumpkin spice craze, here sweet potato adds an earthy sweetness to these lightly spiced, soft and cakey cookies. Topping them with decadent RumChata Frosting makes sure that no one will be able to resist a second cookie. Enjoy this cookie with Rumchata Cream Liqueur.
Ingredients Instructions

Ingredients

Serves 30 cookies
SWEET POTATO COOKIES
1 large sweet potato, peeled and roughly chopped
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
1 tsp (5 ml) ground cinnamon, plus more for garnish
½ tsp (2.5 ml) ground nutmeg
½ tsp (2.5 ml) ground ginger
⅛ tsp (a pinch) ground cloves
10 tbsp (150 ml) unsalted butter, room temperature
¾ cup (180 ml) granulated sugar
½ cup (125 ml) packed light brown sugar
1 large egg
1 tsp (5 ml) vanilla extract
RUMCHATA FROSTING
1 cup (250 ml) unsalted butter, room temperature
4 cups (1 L) icing sugar, divided
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) fine sea salt
⅓ cup (80 ml) RumChata Cream Liqueur

Instructions

  1. To make the cookies, bring a saucepan of water to a boil over high heat. Add sweet potatoes and cook until fork-tender, about 10 minutes. Drain and transfer to a bowl. Use a fork to mash warm sweet potatoes until smooth, with few to no lumps. Set aside 1 cup (250 ml) mashed sweet potatoes and reserve rest for another use.
  2. Preheat oven to 350 F (175 C). Line 2 baking sheets with parchment and set aside.
  3. In a medium mixing bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves until well combined. Set aside.
  4. In bowl of a stand mixer fitted with paddle attachment, cream butter and sugars until well combined. Stir in egg, then add reserved sweet potatoes and vanilla, mixing until well combined. Scrape down sides of bowl with a rubber spatula as needed. Add flour mixture and mix until just combined.
  5. Using a 1½ tbsp (22.5 ml) cookie scoop, scoop cookie dough onto prepared baking sheets, spacing them 2-in (5 cm) apart.
  6. Bake 1 tray at a time until cookies are puffed and set, 13 to 15 minutes. Cool on baking sheet for several minutes, then transfer to a rack to cool completely. 
  7. To make the RumChata Frosting, in a large bowl, combine butter, 2 cups (500 ml) icing sugar, vanilla, cinnamon, salt and RumChata. Using a hand mixer, beat until smooth. Add remaining 2 cups (500 ml) icing sugar and beat until light and fluffy. Frosting can be stored in an airtight container in refrigerator for up to 4 days. Bring to room temperature and rewhip before using.
  8. Once cool, spread a dollop of RumChata Frosting on cookies. Serve right away or store in an airtight container in a single layer in refrigerator for up to 2 days. Bring to room temperature before serving.
Email Recipe
Email Recipe

Drink Pairings

Guinness & Oyster Sauce Pot Roast

Comforting Sunday roast with an unexpected savoury twist. Rich and malty Guinness mingles with luxurious oyster sauce and exotic spices. This is like a warm hug from a faraway friend. This dish is best enjoyed with a glass of Tom Gore Cabernet Sauvignon or Guinness Draught.
Ingredients Instructions

Ingredients

Serves 4 to 6 
2 tbsp (30 ml) vegetable oil, divided
3 lbs (1.4 kg) beef chuck or bottom blade roast
2 large carrots, cut into 1½-in (4 cm) pieces
2 stalks celery, cut into 1½-in (4 cm) pieces
1 yellow onion, diced small
5 cloves garlic, minced
1 cup (250 ml) fresh shiitake mushrooms, stems removed
1-in (2.5 cm) knob fresh ginger, sliced ⅛-in (0.3 cm) thick
1 × 440 ml can Guinness Draught
2 cups (500 ml) low-sodium beef stock
⅔ cup (160 ml) oyster sauce
2 tbsp (30 ml) dark soy sauce
4 whole cloves
3 dried bay leaves
2 whole star anise
1 stick cinnamon
½ tsp (2.5 ml) black peppercorns
1 lb (450 g) Yukon Gold nugget potatoes
3 tbsp (45 ml) cornstarch
chopped green onions, for garnish
chili-garlic oil, to serve

Instructions

  1. In a large skillet over medium-high heat, warm 1 tbsp (15 ml) vegetable oil. Add beef and brown on all sides. Transfer to a slow cooker along with carrots and celery.
  2. To same skillet over medium-high heat, add remaining 1 tbsp (15 ml) vegetable oil and sauté onions, garlic, mushrooms and ginger until softened and fragrant, 3 to 4 minutes. Pour in Guinness, scraping up any brown bits stuck to bottom of pan, then transfer to slow cooker along with beef stock, oyster sauce and dark soy sauce.
  3. With a small piece of cheesecloth, prepare a sachet of cloves, bay leaves, star anise, cinnamon stick and black peppercorns. Tie tightly with butcher’s twine and add to slow cooker.
  4. Set slow cooker to low and cook for 6 hours. Add potatoes and adjust slow cooker temperature to high. Cook until beef is fork-tender and potatoes are soft, another 2 to 3 hours. Can also be cooked in 300 F (150 C) oven, covered, for 3½ to 4 hours, with potatoes added after first 2 hours.
  5. Transfer beef, carrots, potatoes and mushrooms to a serving dish.
  6. Strain cooking liquid into a medium saucepan and bring to a simmer. Make a slurry by mixing cornstarch with just enough water to make a thin paste, then whisk this into simmering broth. Pour thickened gravy over roast or serve on side.
  7. Serve garnished with lots of chopped green onions and chili-garlic oil on side.
Email Recipe
Email Recipe

Drink Pairings

Parsnip Loaf Cake with Brown Butter Cream Cheese Frosting & Brandy Snaps

This showstopping loaf cake showcases the sweeter side of the humble parsnip. Widely available during cooler months, parsnips have a nutty, earthy, starchy and naturally sweet flavour. Complemented by big swoops of decadent Brown Butter Cream Cheese Frosting and crisp Brandy Snaps, this cake can easily stand alongside more elaborate fall treats. Serve this Parsnip Loaf Cake with Forty Creek Butter Tart Cream Liquor.
Ingredients Instructions

Ingredients

Serves 10
PARSNIP LOAF
1 cup (250 ml) cake flour
¾ cup (180 ml) all-purpose flour
⅓ cup (80 ml) almond flour
1½ tsp (7.5 ml) ground ginger
1½ tsp (7.5 ml) ground cinnamon
¼ tsp (1 ml) ground allspice
½ tsp (2.5 ml) ground cardamom
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ cup (125 ml) unsalted butter, room temperature
½ cup (125 ml) packed light brown sugar
½ cup (125 ml) granulated sugar
½ tsp (2.5 ml) finely grated orange zest
2 large eggs, room temperature
2½ tsp (12.5 ml) vanilla extract
⅓ cup (80 ml) plain Greek yogurt
1½ cups (375 ml) peeled and shredded parsnips (2 to 3 medium parsnips)
BROWN BUTTER CREAM CHEESE FROSTING
6 tbsp (90 ml) unsalted butter
4 oz (110 g) cream cheese, room temperature 
2 tsp (10 ml) liquid clover honey 
1 tsp (5 ml) vanilla extract 
½ tsp (2.5 ml) kosher salt 
1½ cups (375 ml) icing sugar, sifted, plus more as needed
1 to 2 tbsp (15 to 30 ml) whipping cream, as needed
BRANDY SNAPS
½ cup (125 ml) unsalted butter
½ cup (125 ml) liquid clover honey
¼ cup (60 ml) firmly packed light brown sugar
¼ cup (60 ml) granulated sugar
¾ cup (180 ml) all-purpose flour
⅛ tsp (a pinch) fine sea salt
¼ tsp (1 ml) ground ginger
1 tbsp (15 ml) St. Rémy VSOP Brandy

Instructions

  1. To make the parsnip loaf, Preheat oven to 350 F (175 C). Line a 5 × 9-in (2 L) loaf pan with parchment, leaving an overhang on all sides.
  2. In a medium bowl, whisk all flours, ginger, cinnamon, allspice, cardamom, baking soda and baking powder. Set aside.
  3. In a stand mixer fitted with whisk attachment, whisk butter, both sugars and orange zest on medium speed, scraping down sides of bowl as needed, until well combined and fluffy, 2 to 3 minutes. Add eggs 1 at a time, whisking well after each. Add vanilla, whisking well to incorporate. Alternate adding dry ingredients in 3 additions and yogurt in 2 additions, whisking slowly after each addition until just combined before adding next. A few flour streaks are okay. Remove bowl from mixer and use a rubber spatula to fold in shredded parsnips. 
  4. Scoop half of batter into prepared loaf pan. Evenly smooth into corners. Scoop remaining batter into pan and smooth into an even layer. 
  5. Bake loaf until risen and golden brown, 55 minutes to 1 hour. A wooden skewer inserted into centre of cake should come out clean or with only a few moist crumbs. Cool cake in pan on a rack for 20 minutes. Carefully remove cake from pan with help from excess parchment before removing parchment from cake. Continue cooling cake on rack to room temperature.
  6. When ready to serve, dollop and spread Brown Butter Cream Cheese Frosting overtop cake and garnish with some Brandy Snaps. Slice and serve with extra Brandy Snaps on side.
  7. BROWN BUTTER CREAM CHEESE FROSTING
  8. Start by making brown butter. In a small frying pan over medium heat, melt butter. Once butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour browned butter into a bowl, skim and discard any foam from top and cool to room temperature, stirring occasionally.
  9. To make frosting, in bowl of a stand mixer fitted with paddle attachment, cream ¼ cup (60 ml) room-temperature brown butter, cream cheese, honey, vanilla and salt until creamy and well combined, about 2 minutes. Scrape down sides of bowl as needed. Add sifted icing sugar ½ cup (125 ml) at a time, beating well after each addition and scraping down sides of mixing bowl as needed. Beat on high until frosting is fluffy and holds a peak. If frosting is too thick, add 1 to 2 tbsp (15 to 30 ml) whipping cream, beating until well incorporated. If frosting is too thin, beat in more icing sugar, a couple of tablespoons at a time, until desired texture is achieved. Frosting can be made ahead and stored in an airtight container in refrigerator for up to 1 week. Bring frosting back to room temperature and whip to revive before frosting cake.
  10. BRANDY SNAPS
  11. Preheat oven to 325 F (160 C). Line a baking sheet with a baking mat or parchment. 
  12. In a small saucepan over medium heat, melt butter with honey and sugars, stirring constantly with a wooden spoon. Once at a rolling simmer, allow mixture to bubble and cook for 1 minute. Remove saucepan from heat and stir in flour, salt, ginger and brandy until just combined. At this point, batter can be stored in an airtight container in refrigerator until ready to bake, up to 4 days.
  13. Using a measuring teaspoon, drop rounds of batter onto prepared baking sheet. Only do 6 to 8 dollops of batter, as cookies will spread out significantly in oven.
  14. Bake until bubbling, lacy and golden brown, 10 to 13 minutes. Remove baking sheet from oven and allow brandy snaps to cool on sheet for about 2 minutes. Gently lift snaps 1 at a time and drape them over a rolling pin. Once cool, remove brandy snaps from rolling pin and repeat with remaining batter. These are best enjoyed within a day of making.
Email Recipe
Email Recipe

Drink Pairings

Subscribe to Vegetable