APPLE STREUSEL KUCHEN TORTE
Ingredients
Serves 8 to 10
STREUSEL TOPPING:
1 cup (250 ml) granulated sugar
½ cup (125 ml) butter, melted
¼ cup (60 ml) all-purpose flour
2 tsp (10 ml) cinnamon
KUCHEN TORTE:
¾ cup (75 ml) soft butter
½ cup (125 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
½ cup (125 ml) milk
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
4 to 5 apples, peeled, cored and sliced, ¼-in (0.5 cm) thick
whipped cream or vanilla ice cream
Instructions
- To make STREUSEL TOPPING: Mix together sugar, butter, flour and cinnamon until a crumble mixture forms. Set aside. Makes ¾ cup (175 ml).
- To make KUCHEN TORTE: Preheat oven to 350 F (180 C). Grease bottom and sides of a 9-in (23 cm) springform pan with butter and line bottom with parchment paper. Set aside.
- In a large bowl, beat butter and sugar together with an electric mixer until fluffy. Add eggs, vanilla and milk and beat together until smooth. Stir in flour, baking powder, baking soda and salt until smooth and blended. Spread batter onto bottom of prepared pan. Arrange apples over batter. Evenly sprinkle Streusel Topping over apples.
- Bake until apples are tender and a skewer inserted in the centre comes out clean. Topping should be golden. Remove and cool in pan on a wire rack before running a knife around inside of pan and removing the sides. Serve with whipped cream or vanilla ice cream.
Drink Pairings
BEEF SAMOSA PIE SERVED WITH PINEAPPLE GINGER CHUTNEY
Ingredients
Serves 6 to 8
4 medium russet potatoes, peeled and quartered
2 tbsp (30 ml) olive oil
3 garlic cloves, finely minced
2 medium onions, finely chopped
1-in (2.5 cm) ginger knob, peeled and finely chopped
1 jalapeño pepper, seeded and finely chopped
1 tbsp (15 ml) garam masala
1 to 2 tbsp (15 to 30 ml) curry powder
1 tsp (5 ml) ground cumin
½ tsp (2 ml) dried red chili flakes
1 lb (500 g) ground lamb or lean ground beef
2 tsp (10 ml) salt
½ tsp (2 ml) freshly ground pepper
2 tbsp (30 ml) lemon juice
¼ cup (60 ml) finely chopped cilantro
4 large eggs, beaten
1 cup (250 ml) frozen peas
butter, to grease pie plate and brush pastry
4 phyllo pastry sheets
PINEAPPLE GINGER CHUTNEY:
¼ cup (60 ml) vegetable oil
1 medium red onion, cut into ½-in (1.25 cm) dice
¼ cup (60 ml) minced ginger
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) finely chopped jalapeño peppers
3 tbsp (45 ml) curry powder
1½ cups (375 ml) white vinegar
½ cup (125 ml) fresh orange juice
zest and juice from 1 lime
1 cup (250 ml) brown sugar
½ cup (125 ml) golden raisins
1 medium pineapple, cut into ½-in (1.25 cm) dice
Instructions
- Boil potatoes in a pot of salted water until tender. Drain well and let cool. Dice into ½-in (1.25 cm) and place in a medium bowl. Set aside.
- In a large saucepan, heat olive oil over medium-high heat. Add garlic, onions, ginger and jalapeño. Cook until onions are soft. Add spices and cook 1 minute. Add the ground lamb or beef and cook until no longer pink. Add to diced potatoes along with the salt, pepper, lemon juice, cilantro, eggs and frozen peas. Stir well to mix thoroughly. Set aside.
- Preheat oven to 375 F (190 C).
- Brush the bottom and sides of a deepdish pie plate with melted butter and drape one sheet of phyllo pastry over it. Brush sheet with melted butter, then place another sheet of phyllo on top, leaving excess to hang over the edge. Repeat the process with a total of 4 sheets. You should have enough overhang on all sides to cover the filling once folded in. Spoon the cooled filling into the phyllo-lined pie plate and fold in overhanging edges, then ruffle or lightly crunch the phyllo, then butter top crust.
- Bake in oven for 30 to 40 minutes, or until pastry is golden and filling is set. Let rest 10 minutes before slicing and serving.
- To make PINEAPPLE GINGER CHUTNEY: Heat oil in a saucepan over medium-high heat. Add red onion and cook until translucent, about 3 minutes. Add ginger, garlic and jalapeño, stir for 1 minute.
- Add curry powder to a dry saucepan and heat until it just starts to smoke and become fragrant. Add white vinegar, orange juice, lime juice and zest, brown sugar, raisins and pineapple. Mix well.
- Add curry mixture to onion mixture and simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes. Remove from heat and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.
Drink Pairings
BAKED BRIE WITH BLACKBERRY POMEGRANATE COMPOTE AND SPICED NUTS
Ingredients
Serves 8
1 cup (250 ml) natural almonds and/or cashews
1½ tsp (7 ml) unsalted butter, melted
1½ tbsp (22 ml) light brown sugar
1 tbsp + 1 tsp (20 ml) clover honey, divided
¼ tsp (1 ml) ground cinnamon
½ tsp (2 ml) salt
¼ tsp (1 ml) smoked paprika
¼ tsp (1 ml) cayenne
2 cups (500 ml) blackberries, divided, plus more for garnish
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) vanilla extract
½ cup (125 ml) pomegranate seeds
2 x 7 oz (200 g) wheels or 1 x 16 oz (500 g) wheel of goat’s brie
fresh thyme or rosemary leaves, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place almonds and/or cashews on a parchment-lined baking tray, and toast in oven for 7 to 10 minutes.
- Meanwhile, in a medium bowl, stir together butter, sugar, 1 tsp (5 ml) honey, cinnamon, salt, paprika and cayenne. Add hot toasted nuts and coat evenly in mixture. Spread coated nuts in a single layer on parchment-lined baking tray and place back in oven. Bake 12 more minutes, stirring every 4 minutes. Remove from oven and let cool at room temperature.
- In a medium saucepan, stir together 1 cup (250 ml) blackberries, lemon juice, vanilla and remaining honey over medium-low heat. As berries begin to release their liquid, increase heat to medium and, stirring often, cook until mixture is reduced and liquid is syrupy, about 3 to 5 minutes. Remove from heat and allow to cool for 10 minutes. Gently fold in remaining blackberries and pomegranate seeds.
- Carefully slice rind from top of each brie and discard. Place brie in a parchmentlined baking dish just large enough to hold brie, and bake until warm and melted, about 10 to 15 minutes. Transfer baking dish to a serving platter and top brie with blackberry pomegranate compote and candied nuts. Garnish with fresh blackberries and thyme or rosemary leaves, if desired. Enjoy warm with crackers.
Drink Pairings
BAKED CAMEMBERT WITH POACHED PEARS, PISTACHIOS AND ORANGE
Ingredients
Serves 6
2 x 7 oz (200 g) wheels of Camembert cheese
1 large orange
1 tbsp (15 ml) unsalted butter
1 ripe Bartlett pear, peeled and chopped
3 tbsp (45 ml) orange juice
¼ cup (60 ml) roughly chopped pistachios, plus extra for garnish
2 tbsp (30 ml) honey
1 tbsp (15 ml) orange marmalade
freshly ground pepper, to taste
SPICED POACHED PEARS:
2 cups (500 ml) Pinot Noir wine
1 cup (250 ml) water
2 cinnamon sticks
3 green cardamom pods, crus
10 black peppercorns
½ cup (125 ml) clover honey
5 ripe Bartlett pears
Instructions
- Preheat oven to 375 F (190 C). Lightly grease a small baking dish or pie plate, preferably one that can also be used for serving.
- Place wheels of Camembert on one side and cut a shallow 2-in (5 cm) wide hole in centre of each. Set aside.
- Using a paring knife, peel orange, removing skin and white pith. Cut orange flesh into segments, then cut each segment into 3 pieces. Set aside.
- Chop one Spiced Poached Pear and set aside. Cut remaining spiced pear into quarters or halves and reserve.
- Heat butter in a large frying pan over medium-high heat. Add chopped Bartlett pear and sauté for 2 minutes. Add orange juice, orange segments and chopped spiced pear. Allow to cook for 1 minute. Stir in pistachios, honey and marmalade. Cook, gently stirring often, until liquid has reduced and is syrupy. Remove from heat and stir in a good pinch of pepper.
- Place one wheel of Camembert into prepared baking dish, cut side up. Fill hole with as much pear mixture as will comfortably fit. Top with other wheel of Camembert, placing cut side down on top of fruit. Bake until Camembert is warm and softened, about 10 to 15 minutes. Top baked wheels with remaining pear mixture and decorate with quartered or halved spiced pear. Serve immediately with assorted crackers.
- To make SPICED POACHED PEARS: In a small saucepan, stir together wine, water, cinnamon sticks, cardamom pods, peppercorns and honey over medium heat. Bring mixture to a slow simmer.
- Meanwhile, peel pears and, with a melon baller, remove cores, working from bottom and carving into centre of pears. Place pears in simmering wine mixture. To keep pears submerged, cover with a piece of parchment paper, so that it touches poaching liquid. The time needed for pears to poach will depend on their ripeness. Pears are done when they are fork-tender, but still hold together.
- When cooked to desired doneness, transfer pears to a bowl and pour poaching liquid over. Let cool until just warm and serve. Pears may be prepared up to 5 days in advance and refrigerated in their poaching liquid.
Drink Pairings
APPLE PIE
Ingredients
Serves 8 to 8
FILLING:
FILLING 3 lbs (1.5 kg) firm cooking apples, such as Granny Smith, peeled, cored, thinly sliced
1 cup (250 ml) brown sugar
2 tsp (10 ml) ground cinnamon
1 tbsp (15 ml) maple syrup
¼ orange, zest only
3 tbsp (45 ml) orange juice
1 pinch of salt
PASTRY:
1 cup (250 ml) + 3 tbsp (45 ml) unsalted butter, chilled and cut into cubes, divided
2½ cups (375 ml) pastry flour
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
¼ cup (60 ml) to ½ cup (125 ml) ice cold water
2 egg yolks
¼ cup (60 ml) whipping cream
1 pinch of salt
Instructions
- In a food processor, blend 1 cup (250 ml) butter, flour, salt and sugar until mixture is coarse crumbs, the size of a peas. Sprinkle with ¼ cup (60 ml) of cold water and pulse until dough sticks together when squeezed, adding up to ¼ cup (60 ml) more cold water, 1 tbsp (15 ml) at a time. It will still look crumbly. Form dough into two balls, wrap with plastic wrap and chill in fridge for at least 2 hours, preferably overnight.
- Preheat oven to 375 F (190 C).
- Remove dough from fridge and let sit at room temperature for 10 to 15 minutes. Roll each dough ball to 1¼-in (3 cm) thick rounds on a well floured board or countertop. Reserve one round for top crust. Line a 9-in (23 cm) pie plate with one round and add filling. Dot with 3 tbsp (45 ml) butter.
- For a lattice top, cut top crust round into ½- to ¾-in (1.25 to 2 cm) strips. Weave strips on top of pie to resemble a lattice, alternating strips so that they lay over, then under each other. Alternatively, cover pie with round top crust, trim edges and crimp. Extra pie dough can be made into decorations, such as leaves and braids.
- In a small bowl, mix egg yolks, cream and pinch of salt together for an egg wash and brush pastry with it. If the solid top crust was used, cut vents into top of crust. Bake until top crust starts to brown, about 20 to 30 minutes. Turn heat down to 350 F (180 C) and bake another hour. Remove from oven and cool at least 1 hour before serving. Serve at room temperature or reheat and serve warm.
Drink Pairings
STRAWBERRY BARBECUE PORK
Ingredients
Serves 4
¼ cup (60 ml) olive oil
¼ cup (60 ml) apple cider vinegar
salt and pepper, to taste
2 tsp (10 ml) fresh rosemary leaves
3 garlic cloves, minced
2 pork tenderloins, about 1 lb (500 g) total
1 tbsp (15 ml) grapeseed oil
1 large shallot, finely diced
2 tbsp (30 ml) canned tomato paste
¼ cup (60 ml) water
1 tbsp (15 ml) light brown sugar
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) Worcestershire sauce
½ tsp (2 ml) cayenne pep
½ tsp (2 ml) sweet smoked paprika
2 cups (500 ml) diced strawberries, plus extra for serving
1 tbsp (15 ml) lemon juice
Instructions
- In a blender, mix first 5 ingredients until well combined. Place pork tenderloin in a resealable plastic bag and pour in blended mixture. Refrigerate at least 2 hours up to overnight.
- Preheat grill over medium-high heat.
- Remove tenderloin from marinade and let rest at room temperature for 20 minutes.
- In a medium saucepan over medium heat, heat grapeseed oil. Add shallots and sauté until starting to caramelize, about 3 minutes. Stir in tomato paste, water, sugar, red wine vinegar, Worcestershire, cayenne and paprika. Bring to a simmer and cook, stirring frequently for 10 minutes. Stir in strawberries and lemon juice and continue to cook until strawberries have softened and sauce is thick yet pourable, about 10 minutes. Remove from heat and set aside.
- Place pork on grill, and cook, turning frequently, until an instant-read thermometer reads 140 F (60 C) at tenderloin’s thickest point, about 12 minutes total. Transfer to a cutting board and let rest 10 minutes.
- To serve, slice loin into medallions and transfer to a platter. Top with some strawberry barbeque sauce before garnishing with diced strawberries, if desired. Serve while warm.
Drink Pairings
HALIBUT WITH SPICY STRAWBERRY SALSA
Ingredients
Serves 2
2 cups (500 ml) strawberries, trimmed and diced
¼ cup (60 ml) diced red onion
⅓ cup (75 ml) loosely packed basil leaves, chopped
¼ cup (60 ml) loosely packed mint leaves, chopped
1 jalapeño, seeded and finely diced
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) extra-virgin olive oil
salt and pepper, to taste
2 x 6 oz (180 g) halibut fillets, skin-on
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter
1 lime, halved
Instructions
- Preheat oven to 400 F (200 C).
- In a medium bowl, stir together strawberries, onion, basil, mint, jalapeño, vinegar and olive oil. Set aside.
- Pat fish dry with a paper towel and season liberally with salt and pepper. Heat grapeseed oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay fish in pan, skin side down. Reduce heat to medium, and cook until a golden brown crust forms on skin, about 1 minute. Flip fillets over and cook for another minute before placing in oven to roast until fish is opaque in centre and flakes easily, 3 to 4 minutes. Remove fish from oven and add to stovetop over medium-low heat. Add butter to pan and allow to melt while squeezing lime over fish. Using a spoon, baste each fillet with buttery juices for about 1 minute. Transfer fish to serving plates.
- Season strawberry salsa to taste with salt and pepper before spooning over fish.
Drink Pairings
STRAWBERRY, SPINACH AND GOAT’S CHEESE TART
Ingredients
Serves 6
3 large eggs, divided
1 tbsp (15 ml) water
1 lb (500 g) ready-made puff pastry, thawed
1 tsp (5 ml) grapeseed oil
5 oz (140 g) baby spinach
salt and pepper, to taste
1 large egg yolk
¼ cup (60 ml) crème fraîche or sour cream
4 oz (125 g) goat’s cheese, crumbled
4 to 8 large strawberries, halved
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper and set aside.
- In a small bowl, make an egg wash by whisking together 1 egg and water until well combined. Set aside.
- On a lightly floured work surface, roll puff pastry into a 9 x 9-in (23 x 23 cm) square and place on prepared baking sheet. With a sharp pairing knife, score a ½-in (1.25 cm) border inside from edge of pastry, taking care not to cut completely through. Prick pastry all over inside border with fork. Brush surface of pastry with a light coating of egg wash and bake until puffed and starting to brown, 15 to 18 minutes. Gently push down base inside border and set pastry shell aside while making filling.
- Warm oil in a frying pan over medium heat. Add a handful of spinach and a pinch of salt and pepper. Cook, stirring often, until just wilted. Continue adding handfuls of spinach, until all spinach is wilted. Remove pan from heat and set aside.
- In a large bowl, whisk together remaining 2 eggs, egg yolk, crème fraîche and a pinch of salt and pepper. Stir in wilted spinach before spooning mixture into pastry, taking care that filling does not flow over pastry boarder. Arrange chunks of goat’s cheese and strawberries over filling. Return tart to oven and cook until filling is set, 15 to 20 minutes. Let tart cool for 10 minutes before slicing and dividing among serving plates. Enjoy warm.
Drink Pairings
ROASTED ASPARAGUS AND STRAWBERRY SALAD
Ingredients
Serves 6
3 x ½-in (1.25 cm) thick slices of pancetta, diced
1 tbsp (15 ml) orange marmalade
2 tbsp (30 ml) balsamic vinegar
3 tbsp (45 ml) olive oil, divided
1 tbsp (15 ml) fresh tarragon leaves, chopped
30 fresh asparagus spears, trimmed
salt and pepper, to taste
½ lb (250 g) strawberries, trimmed, thinly sliced
4 oz (125 g) crumbled feta cheese
Instructions
- Preheat oven to 425 F (220 C). Line a rimmed baking sheet with tinfoil and set aside.
- Place pancetta in a large frying pan over medium heat. Cook, stirring often, until crispy, about 8 to 10 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Don’t clean out frying pan.
- Add marmalade to frying pan and place back over medium heat. Stir with a wooden spoon until marmalade is melted. Add balsamic vinegar and stir to release any brown bits from bottom of pan. Remove from heat and whisk in 2 tbsp (30 ml) oil and tarragon until dressing is emulsified. Thin with a teaspoon of water, if desired. Set aside.
- Spread asparagus in a single layer on prepared baking sheet before drizzling with remaining oil, season with salt and pepper. Roast asparagus until crisp-tender, about 7 to 10 minutes.
- Toss strawberries in dressing to coat. Set aside.
- Transfer asparagus to a serving platter. Spoon strawberries over asparagus and drizzle with any remaining dressing. Garnish with pancetta, feta cheese and a good pinch of pepper. Serve while warm.
Drink Pairings
CHERRY TOMATO AND CHERRY COBBLER
Ingredients
Serves 4
3 cups (750 ml) pitted fresh or frozen cherries
1½ cups (375 ml) cherry tomatoes
1 cup (250 ml) granulated sugar, divided
2 tbsp (30 ml) cornstarch
½ tsp (2 ml) salt, divided
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) finely grated lemon zest
¼ cup (60 ml) chilled unsalted butter, cut into large cubes
½ cup (125 ml) whipping cream
¼ cup (60 ml) toasted sliced almonds, for garnish
icing sugar, for garnish
Instructions
- Preheat oven to 400 F (200 C). Butter four 4-in (10 cm) ramekins and set aside.
- In a large bowl, toss together cherries, tomatoes, ½ cup (125 ml) sugar, cornstarch and ¼ tsp (1 ml) salt. Divide evenly among ramekins.
- In another large bowl, whisk together remaining ½ cup (125 ml) sugar, ¼ tsp (1 ml) salt, flour, baking powder and lemon zest. Add butter and using fingers, rub butter into flour until pea sized crumbs form. Pour in whipping cream and stir with a fork until a shaggy dough forms. Using a spoon, evenly dollop dough over fruit in ramekins. Place ramekins on a baking tray and transfer to oven, bake until topping is golden brown and filling is bubbling, about 20 minutes. Transfer to a wire rack and let cool for 5 minutes before serving. Garnish with a sprinkling of toasted almonds and a dusting of icing sugar.