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
Pineapple Tarts
Ingredients
Serves 3 dozen cookies
20 oz (570 grams) fresh or frozen pineapple, finely chopped
½ cup (125 ml) white sugar
2 cloves
1 small cinnamon stick
1 tsp (5 ml) + ½ tsp (2.5 ml) salt, divided
1 tsp (5 ml) grated ginger
1⅔ cups (400 ml) all-purpose flour
1 tbsp (15 ml) powdered milk
¼ cup (60 ml) icing sugar
¾ cup + 1 tbsp (190 ml) cold butter, grated
2 eggs, beaten
Instructions
- To make Pineapple Jam, place pineapple, white sugar, cloves, cinnamon stick and 1 tsp (5 ml) salt in a non-reactive saucepan and bring to a boil over high heat. Turn down heat to low and slowly cook for about 1 to 2 hours, or until mixture reaches a jam consistency. Remove from heat and add grated ginger. Jam can be stored in refrigerator for up to 1 month.
- To make dough, sift flour, powdered milk, icing sugar and ½ tsp (2.5 ml) salt into a large mixing bowl. Add grated butter to dry ingredients and cut it in with a pastry cutter until everything is a sandy texture.
- Add beaten eggs to butter and flour mixture and mix until a dough forms. Shape dough into a ball and wrap with plastic wrap. Let dough rest in refrigerator for at least 1 hour or overnight.
- When ready to bake cookies, preheat oven to 375 F (190 C).
- On a lightly floured surface, roll out dough to 1-in (2.5 cm) thick. With a 2-in (4 cm) round or flower-shaped cookie cutter, cut out cookies. Place on a parchment-lined baking sheet. Top each cookie with 1 tsp (5 ml) prepared Pineapple Jam rolled into a ball.
- Bake cookies for about 8 to 10 minutes, or just until starting to turn golden on edges.
- Cool to room temperature before serving. Cookies can be stored in an airtight container for up to 1 week.
Drink Pairings
Mustard Greens with Goji Berries
Ingredients
Serves 4 to 5
1 tsp (5 ml) vegetable oil
1 tsp (5 ml) minced garlic
2 tsp (10 ml) organic, low-salt chicken bouillon paste/base
1 tbsp (15 ml) dried goji berries
¼ cup (60 ml) + 1 tbsp (15 ml) water, divided
1 tsp (5 ml) cornstarch
1 lb (500 g) mustard greens, blanched and shocked in ice water (Can substitute another type of Asian green if mustard greens not available)
Instructions
- Heat a wok or large saucepan over medium-high heat. Add vegetable oil and garlic and stir-fry until fragrant, about 30 seconds) Add chicken bouillon, goji berries and ¼ cup (60 ml) water. Bring to a boil, then reduce heat to simmer. Make a slurry with remaining water and cornstarch. Add slurry to pot and stir to combine. Cook over low heat until sauce has thickened.
- Add greens and increase heat to high. Cook, stirring frequently, until greens are hot. Serve immediately.
Drink Pairings
Mulled Wine Poached Pears
Ingredients
Serves 4
2 cups (500 ml) water
2 cups (500 ml) dry red wine
½ cup (125 ml) granulated sugar
2 star anise
1 cinnamon stick
3 cloves
2 strips orange peel
4 pears, ripe but firm
5 oz (140 g) dark chocolate, chopped
¾ cup (175 ml) mascarpone cheese
1 tbsp (15 ml) whipping cream
½ tsp (2.5 ml) vanilla extract
Instructions
- In a small or medium saucepan, stir together water, wine, sugar, star anise, cinnamon stick, cloves and orange peel. Warm mixture over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Bring mixture to a light simmer.
- Peel pears and, with a melon baller, remove core, working from bottom and carving into centre of pear.
- Place pears in simmering wine mixture. To keep pears submerged, place a piece of parchment paper over them, so that it touches poaching liquid. Poaching time will depend on their ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and, using a small knife, poke flesh. Pear is done when knife meets little resistance. If not yet done, return pears to sugar syrup and check every 3 to 5 minutes. Remove saucepan from heat, uncover and allow pears to cool to room temperature in poaching liquid. At this point, pears may be refrigerated in poaching liquid for up to 24 hours.
- Remove pears from poaching liquid and set aside. In a saucepan over medium-high heat, reduce poaching liquid until only 1 cup (250 ml) remains. Discard solids and whisk in chopped chocolate until melted and fully incorporated. Whisk in a splash of whipping cream if too thick to pour.
- In a medium bowl, whisk together mascarpone cheese, cream and vanilla extract until smooth and creamy.
- To serve, divide pears among serving plates. Drizzle with chocolate sauce and serve with a dollop of mascarpone cream.
Drink Pairings
Three Cheese Fondue
Ingredients
Serves 8
1 tbsp (15 ml) grapeseed oil
2 shallots, finely chopped
1 garlic clove, minced
¾ cup (175 ml) dry white wine
1¼ cups (310 ml) whipping cream
8 oz (250 g) cream cheese
8 oz (250 g) grated Gruyère cheese
6 oz (180 g) grated Emmenthal cheese
1 pinch freshly grated nutmeg
1 pinch black pepper
bread, blanched vegetables, grapes, apples and pears, to serve
Instructions
- In a medium saucepan over medium-low heat, heat oil. Add shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add garlic and cook for 1 minute. Add wine and simmer until reduced to ½ cup (125 ml), 5 to 6 minutes.
- Stir in whipping cream, cream cheese, Gruyère and Emmenthal. Cook, stirring constantly with a wooden spoon (so cheese does not scorch), until cheese is melted and mixture is smooth. Increase heat to medium-high and cook, whisking constantly, until steaming and pourable, 3 to 4 minutes. Stir in nutmeg and pepper.
- Transfer mixture to a fondue pot and serve with desired accompaniments.
Drink Pairings
TWICE-BAKED CITRUS ALMOND BRIOCHE SERVED WITH CITRUS SALAD
Ingredients
Serves 6
1¼ cups (310 ml) sliced almonds, divided
½ cup (125 ml) granulated sugar, divided
½ tsp (2 ml) salt
1 large egg
¼ cup (60 ml) unsalted butter, at room temperature
¼ tsp (1 ml) almond extract
1 tbsp (15 ml) orange zest
½ cup (125 ml) Champagne
1 tbsp (15 ml) grapeseed oil
6 slices brioche bread, each about ¾-in (2 cm) thick
1 tbsp (15 ml) honey
2 tbsp (30 ml) lime juice
1 red grapefruit
1 pink or white grapefruit
4 oranges
1 clementine
½ cup (125 ml) pomegranate seeds
Instructions
- Preheat oven to 400 F (200 C).
- In bowl of a food processor fitted with steel blade attachment, pulse together ½ cup (125 ml) almonds, ¼ cup (60 ml) sugar and salt until finely ground. Add egg, butter and almond extract and process to form a paste.
- In small saucepan, bring orange zest, Champagne and remaining ¼ cup (60 ml) sugar to a simmer over medium-high heat, stirring, until sugar dissolves. Remove from heat and let cool to room temperature.
- In small bowl, stir together olive oil and remaining ¾ cup (175 ml) almonds.
- Arrange bread in a single layer on a parchment-lined baking sheet. Brush each slice generously with Champagne syrup until very moist, then spread with about 2 tbsp (30 ml) of almond paste in an even layer. Top with almond mixture.
- Bake until brioche toasts are caramelized on edges and almonds are golden brown, about 20 to 25 minutes.
- While brioche bakes, prepare Citrus Salad. In a small bowl, whisk together honey and lime juice. Cut away peel and pith of grapefruits, oranges and clementine before slicing into rounds. Arrange citrus rounds on a plate or platter. Sprinkle with pomegranate seeds and drizzle with honey mixture. Let aside for 10 minutes.
- Serve warm Citrus-Almond brioche with citrus salad and an additional drizzle of any leftover Champagne syrup, if desired.
Drink Pairings
CHOCOLATE TUXEDO PARFAITS
Ingredients
Serves 6
2 tsp (10 ml) gelatin, divided
2 tbsp (30 ml) water, divided
16 oz (500 g) dark chocolate chips, divided
4¼ cups (1 L) whipping cream
2 tbsp (30 ml) instant coffee powder, divided
¼ tsp (1 ml) salt, divided
½ cup (125 ml) sugar
7 oz (200 g) white chocolate chips
raspberries and mint, for garnish
Instructions
- Use a large rectangular dish 2-in (5 cm) to 3-in (8 cm) deep, that can fit 6 stemmed brandy glasses or stemless wine glasses leaning on their sides, along edge of baking pan. Cover dish with tea towel to protect glasses from slipping.
- In small ramekin, pour 1 tsp (5 ml) gelatin over 1 tbsp (15 ml) water and allow to bloom for about 5 minutes.
- In a large heatproof bowl, place 8 oz (250 g) dark chocolate chips.
- In small saucepan, gently simmer ¼ cup (60 ml) cream, 1 tbsp (15 ml) instant coffee powder, ⅛ tsp (pinch) salt and the sugar, until sugar is completely melted. Remove from heat and mix in bloomed gelatin.
- Pour warm cream mixture evenly over dark chocolate. Do not stir yet. Allow chocolate to melt for about 2 minutes. Then whisk together until smooth. Set aside.
- Whisk 1¾ cups (425 ml) cream until stiff peaks form. Fold in ⅓ whipped cream into chocolate mixture until just combined. Then fold in remaining whipped cream until no streaks can be seen.
- Fill mousse into a large piping bag with large nozzle. Evenly distribute among 6 glasses, holding them at an angle. Pipe mousse to cover base and one side of glass. Carefully place at angle into prepared dish lined with tea towel. Refrigerate for at least 4 hours.
- In small ramekin, pour 1 tsp (5 ml) gelatin over 1 tbsp (15 ml) water and allow to bloom for about 5 minutes.
- In a large heatproof bowl, place white chocolate.
- In a small saucepan, gently simmer ½ cup (125 ml) cream. Remove from heat. Add boomed gelatin and mix until fully melted.
- Pour warm cream mixture evenly over white chocolate and mix until chocolate melts completely and mixture is smooth. Allow to cool slightly.
- Whisk 1 cup (250 ml) cream until stiff peaks form. Fold in ⅓ of whipped cream into white chocolate mixture until just combined. Then fold in remaining whipped cream until no streaks can be seen.
- Fill mousse into large piping bag with large nozzle. Evenly distribute among 6 glasses with chilled dark chocolate mousse by holding serving glass at opposite angle. Pipe mousse to cover other side of glass. Together, both mousses should create a V-shaped space. Carefully lean glasses at an angle into prepared dish lined with tea towel and refrigerate for at least 4 hours.
- Place 8 oz (250 g) dark chocolate, 1 tbsp (15 ml) coffee powder and ⅛ tsp (pinch) salt into large, heatproof bowl.
- In small saucepan, gently simmer ¾ cup (175 ml) cream. Pour evenly over chocolate mixture and allow to melt for about 2 minutes. Then whisk until chocolate has fully melted and mixture is smooth and glossy.
- Pour ganache into V-shaped space in centre of glasses, so it reaches up to edges of both mousses.
- Place in tray, standing upright this time and refrigerate for at least 2 hours.
- To serve, garnish with raspberries and mint.
Drink Pairings
PAVLOVA WREATH WITH LEMON MASCARPONE CREAM
Ingredients
Serves 10 to 12
6 large egg whites, at room temperature
⅛ tsp (pinch) salt
2½ cups (625 ml) sugar, divided
1 tsp (5 ml) vinegar
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) corn starch
1 cup (250 ml) lemon curd
1 cup (250 ml) mascarpone cheese
¼ cup (60 ml) water
1 cup (250 ml) cranberries
currants, pomegranate seeds and mint, for garnish (optional)
Instructions
- Preheat oven to 300 F (150 C) and move oven rack to centre position. Line a large baking sheet with parchment paper. Trace a 10-in (25 cm) circle on parchment paper. Trace another 5-in (12 cm) circle inside larger circle to form a 2½-in (6.25 cm) wide ring. Place traced paper back on baking sheet, traced side down.
- In bowl of stand mixer, beat together egg whites and salt on medium speed until slightly frothy, about 30 seconds. Slowly add ½ cup (125 ml) sugar and increase speed to high. Continue beating for 1 minute. Scrape down sides and bottom of bowl, then continue beating on high speed until eggs resemble foam. Scrape down sides and bottom of bowl again. Continue whisking on high speed, gradually adding 1½ cup (375 ml) sugar, 1 tbsp (15 ml) at a time until fully incorporated and meringue reaches stiff peak stage. Add vinegar, vanilla and corn starch. Whisk for 7 to 10 seconds.
- Use about 1 tsp (5 ml) of meringue to stick bottom of parchment paper to baking sheet at each corner. Fill meringue into large piping bag without nozzle. Pipe large dollops (approximately 3-in (8 cm) diameter) of meringue around traced ring on parchment paper. Alternatively, use 2 large spoons to scoop out dollops of meringue inside traced ring (approximately 10 to 12).
- Using back of a metal tablespoon, shape hollow “bowls” in each dollop to hold filling later.
- Bake for 1 hour, 10 minutes. Turn off oven and without opening door, let meringue continue to dry in oven for another hour. Remove from oven and cool completely.
- In a bowl, mix lemon curd and mascarpone until smooth. Refrigerate until ready to assemble.
- In a small saucepan make simple syrup by heating ¼ cup (60 ml) sugar and ¼ cup (60 ml) water. Bring to a boil. When sugar has melted, remove from heat and add cranberries. Stir to coat fruit. Strain fruit and spread over wire rack on shallow baking sheet and allow to cool completely.
- Place ¼ cup (60 ml) sugar into a shallow bowl. Roll cranberries in sugar to frost them, then place frosted cranberries in shallow container until ready to use.
- When ready to assemble, scoop out hollows in each baked meringue dollop, if needed, to create “bowl.” Spoon lemon mascarpone filling into each of them. Top with frosted cranberries as desired, and garnish with mint and other fruit, if preferred.
Drink Pairings
CRANBERRY AND BRIE SNOWFLAKE
Ingredients
Serves 10 to12
1 cup (250 ml) white sugar, divided
¼ cup (60 ml) water
½ cup (125 ml) fresh cranberries, thoroughly dried
1 package frozen puff pastry sheets, about 1 lb (500 g), defrosted in refrigerator overnight
1 x 8 oz (226 g) wheel of brie
1 tsp (5 ml) extra-virgin olive oil
1 cup (250 ml) whole cranberry sauce
1 egg
1 tbsp (15 ml) whipping cream
1 tsp (5 ml) sea salt
1 bunch fresh rosemary
Instructions
- In a small saucepan over medium heat, add ½ cup (125 ml) sugar and the water. Let sugar dissolve, then stir. Bring to a boil then turn off heat.
- Toss cranberries in sugar syrup, then transfer to a wire cooling rack placed over a sheet pan. Let cranberries dry for 1 hour, then toss cranberries in remaining sugar.
- Preheat oven to 375 F (190 C).
- Lay out 2 sheets of puff pastry. Using a dinner plate as a guide, cut pastry into a circle. Now cut a smaller circle out of middle of each pastry circle, using the wheel of brie as a guide. Discard inner circle of pastry. You should now have a thick ring of pastry.
- Lay 1 pastry ring on a parchmentlined baking tray and place brie in hole in middle. Score brie and brush with olive oil. Spread cranberry sauce on pastry.
- Lay remaining pastry ring on top of cranberry sauce. Using a paring knife, cut a line in pastry from brie to edge of ring. Repeat around entire pastry ring, spacing about 1-in (2.5 cm) apart.
- Take 2 pieces of cut pastry and twist them towards each other, then secure them together at end. Repeat with remaining cuts on ring; it will now look like a snowflake!
- In a small bowl, mix together egg, whipping cream and salt to make an egg wash. Brush egg wash on pastry. Bake snowflake for 20 to 25 minutes, or until pastry is golden brown and cooked through.
- Garnish with sugared cranberries and rosemary. Serve warm.
Drink Pairings
LEMON CURD TART WITH APPLE ROSES
Ingredients
Serves 6
4 eggs
4 large egg yolks, divided
1¼ cups (310 ml) lemon juice, strained, divided
1 lemon, zest only
1 cup + 3 tbsp (250 ml + 45 ml) sugar, divided
¼ tsp (1 ml) salt, divided
1¾ cups (425 ml) butter, at room temperature
1¼ cups (310 ml) flour
½ cup (125 ml) chilled butter, cut into 2-in (5 cm) chunks
2 tbsp (30 ml) whipping cream
3 tbsp (45 ml) marmalade
4 cups (1 L) water
6 large apples (e.g. Ambrosia, Fuji or Gala)
10 to 12 mint leaves, for garnish (optional)
Instructions
- In a bowl, whisk together eggs and 2 egg yolks, set aside.
- In a medium saucepan, over medium heat stir together 1 cup (250 ml) lemon juice, lemon zest, 1 cup (250 ml) sugar and ⅛ tsp (pinch) salt. Stirring constantly, gently heat just until sugar is melted. Add 1¾ cups (425 ml) melted butter. Remove saucepan from heat and stir until butter has melted.
- Gradually add egg mixture to sugar syrup, whisking constantly until fully incorporated. Return saucepan to medium heat and whisk constantly until lemon curd thickens and first few large bubbles pop on surface. Remove from heat and whisk for another 30 seconds. Allow to cool for about 10 minutes, then cover surface with plastic wrap and refrigerate for at least 1 hour.
- In a large bowl, lightly whisk together flour, 3 tbsp (45 ml) sugar, and ⅛ tsp (pinch) salt. Add chilled butter and using pastry cutter or blunt knife, cut butter into flour mixture until it resembles a sandy texture.
- In a small bowl, lightly whisk 2 egg yolks and whipping cream. Pour over flour and butter mixture and incorporate together to form a ball. Cover in plastic wrap and refrigerate for at least 1 hour.
- Roll pastry to about ¼-in (0.5 cm) thick and line a 4-in x 14-in (10 cm x 35 cm) fluted tart pan. Alternatively, if pastry is too sticky, break chunks of pastry and evenly press along sides and bottom of tart pan to about ¼-in (0.5 cm) thickness. Trim edges by rolling a rolling pin over edges. Using a fork, poke holes all over bottom and sides of pastry. Freeze for at least 30 minutes.
- When ready to bake, preheat oven to 375 F (190 C).
- Place chilled tart shell on a rimmed baking sheet. Then place tinfoil over pastry and pour pie weights or uncooked kidney beans into it. Bake for 30 minutes. Remove foil and pie weights and continue baking for another 10 to 15 minutes. If using kidney beans, discard after use. Remove tart shell from oven and cool completely on wire rack.
- When ready to assemble, brush bottom of tart with marmalade. Then pour in lemon curd.
- Fill a large non-reactive, heatproof bowl halfway with 4 cups (1 L) water. Add ¼ cup (60 ml) lemon juice. Cut apples in half and core centre away. Carefully using a mandoline, thinly slice apple halves crosswise or cut into ⅛-in (0.125 cm) slices. Add apples to water-lemon mixture. Microwave for about 3 seconds on high until apple slices are slightly pliable, but not mushy. Strain apples and discard water.
- On a clean surface, lay 1 apple slice, with cut side facing you. Place another apple slice halfway over it. The cut sides should line up. Repeat with another 5 to 8 apple slices so that all cut sides neatly line up in a row. Roll first apple slice toward second one and continue until all apple slices are rolled together. The rounded sides of slices should resemble a rose. Place apple rose into lemon curd. Repeat until surface of tart is covered with apple roses. If desired, insert mint leaves between some apple roses as garnish.