SUGAR-COATED LEMON FRITAS
Ingredients
Serves 24
FRITAS:
2½ tsp (8 g package) traditional dry yeast
⅔ cup (150 ml) whole milk, at room temperature
3½ cups (875 ml) all-purpose flour
⅓ cup (75 ml) granulated sugar
3 eggs, at room temperature
1 lemon, zest only
2 tsp (10 ml) kosher salt
7 tbsp (105 ml) unsalted butter, at room temperature
canola oil, for deep fryer
LEMON CREAM FILLING:
¾ cup (175 ml) granulated sugar
½ cup (125 ml) unsalted butter, at room temperature
2 tbsp (30 ml) original plain cream cheese, at room temperature
2 large eggs, at room temperature
¼ cup (60 ml) fresh lemon juice
1 generous pinch kosher salt
LEMON SUGAR COATING:
Instructions
- For Fritas dough, in bowl of electric mixer fitted with paddle attachment, stir yeast and milk together. Let stand until yeast is dissolved, about 1 minute. Add flour, sugar, eggs, lemon zest and salt. Mix on low speed just until ingredients are blended. Remove paddle and attach dough hook. Mix dough until it begins to pull away from sides of bowl. Blend in butter, 1 tbsp (15 ml) at a time, until fully mixed in and dough is soft. About 5 minutes. Transfer dough to a large sheet of plastic wrap. Tightly seal and refrigerate at least 6 hours or overnight.
- Meanwhile, prepare LEMON CREAM FILLING: Combine all ingredients in a food processor fitted with metal blade. Pulse until mixture is smooth and no lumps remain. Transfer to a heavy-bottomed saucepan and cook over low heat, stirring constantly, until thickened. Temperature should be about 170 F (75 C). Remove from heat. Press a piece of plastic wrap onto surface and refrigerate until cold.
- To make FRITAS: Line 2 baking sheets with parchment paper, spray with cooking oil. Roll out refrigerated dough on a generously floured countertop to about ½-in (1.25 cm) thickness. Cut dough into rounds using a 1½-in (3.75 cm) round cutter. Place 1-in (2.5 cm) apart on parchmentlined baking sheets. Gather up scraps, knead gently together, roll and repeat until all dough has been used. Spray some plastic wrap with cooking spray and place oiled side down gently over dough. Place baking sheets aside in a warm place until dough is slightly puffed, about 1 hour.
- To make LEMON SUGAR COATING: Stir together sugar and zest in a bowl. Set aside.
- To cook, fill a deep fryer with canola oil and heat until it reaches 350 F (180 C) on a deep fryer thermometer. Line another baking sheet with paper towel. Add Fritas to hot oil 2 or 3 at a time. (Adding too many will reduce oil temperature too quickly.) Fry until puffed and golden brown on all sides, about 3 to 4 minutes, turning a couple of times with a slotted spoon, then remove to a paper towel-lined baking sheet. Repeat with remaining Fritas. When cool enough to handle, toss with Lemon Sugar Coating and set aside to fully cool before filling.
- To fill Fritas, whisk lemon cream to loosen. Transfer to a pastry bag fitted with a very small tip. Poking a hole in each Frita, pipe 2 tsp (10 ml) into centre of each. Fritas are best when served same day they are made.
Drink Pairings
VANILLA BEAN PANNA COTTA WITH BOURBON PEACHES
Ingredients
Serves 6
6 sheets gelatin
2 cups (500 ml) half and half cream
2 cups (500 ml) cold whipping cream
½ cup (125 ml) granulated sugar
2 tbsp (30 ml) Madagascar vanilla paste or 2 vanilla pods, seeds scraped
1 tbsp (15 ml) unsalted butter
2 fresh peaches, peeled, stone removed and each cut into 12 thin slices
2 tbsp (30 ml) raw brown sugar
2 to 3 oz (60 to 90 ml) bourbon
1 cup (250 ml) crumbled Amaretti cookies
½ cup (125 ml) fresh raspberries
Instructions
- Place gelatin sheets in a shallow bowl of cold water. Set aside for a few minutes to soften and allow to bloom.
- In a medium-sized saucepan combine half and half cream, granulated sugar and vanilla paste or seeds. Bring to a slow simmer over medium heat. Using your hands, squeeze out excess water from gelatin sheets and add to half and half cream. Raise heat to mediumhigh and cook, stirring constantly, until gelatin is dissolved completely.
- Remove saucepan from heat and strain through a fine-meshed sieve into a large bowl. Slowly stir in ice cold whipping cream using a spoon. Then pour into 6 individual serving glasses. Refrigerate until set, about 4 hours.
- When panna cotta has set and you’re ready to serve, melt butter in large frying pan. Add sliced peaches and cook until pale golden on one side. Then flip slices and add sugar. Toss over medium heat until sugar is melted. Carefully add bourbon as it will flare up. Remove pan from heat allowing flame to burn out. Cool briefly.
- Sprinkle crumbled cookies onto panna cotta and spoon peaches in bourbon sauce over top. Garnish with a few raspberries and serve immediately.
Drink Pairings
WINE-BRAISED PLUMS WITH YOGURT
Ingredients
Serves 6
½ cup (125 ml) each white wine and water
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) salt
1 vanilla pod, split and seeds scraped
2 x ½-in (5 x 1.25 cm) piece of lemon zest
2 x ½-in (5 x 1.25 cm) piece of orange zest
1 lb (500 ml) freestone plums, halved, pitted, cut into wedges
3 cups (750 ml) thick plain Greek yogurt
½ cup (125 ml) hazelnuts or almonds, toasted and chopped
½ cup (125 ml) granola
Instructions
- Combine wine, water, sugar, salt, vanilla seeds and citrus zest in a medium-sized saucepan. Bring to a boil. Add plums and reduce heat to a gentle simmer. Cook plums for 3 to 5 minutes, turning occasionally, until plums have softened slightly. Remove saucepan from heat and set plums in syrup. Best refrigerated overnight to enhance flavour, but can be served right away.
- To serve, place ½ cup (125 ml) yogurt into serving dish. Drain plums and ladle on top. Garnish with nuts and granola.
Drink Pairings
WATERMELON GAZPACHO WITH GRILLED TEQUILA-LIME SHRIMP
Ingredients
Serves 4
GAZPACHO:
1 large tomato, cored, cut into 1-in (2.5 cm) dice
6 cups (1.5 L) cubed watermelon
½ jalapeño, seeded and chopped
2 tbsp (30 ml) sherry vinegar
¼ cup (60 ml) extra-virgin olive oil
1 cup (250 ml) finely diced watermelon
1 cup (250 ml) finely diced English cucumber
1 medium red bell pepper, seeded and finely diced
¼ cup (60 ml) finely diced red onion
¼ cup (60 ml) finely chopped fresh mint
¼ cup (60 ml) finely chopped fresh flat leaf parsley
1 lime, juice only
TEQUILA-LIME SHRIMP:
½ cup (125 ml) tequila
½ cup (125 ml) fresh lime juice
¼ cup (60 ml) olive oil
4 garlic cloves, crushed
3 to 4 sprigs cilantro, chopped
½ tsp (2 ml) cumin seeds, toasted
½ tsp (2 ml) sea salt
12 large shrimp, tail on, peeled and deveined
4 bamboo skewers, soaked in warm water for at least 1 hour
Instructions
- To make GAZPACHO: In blender, purée tomato, 6 cups (1.5 L) cubed watermelon and jalapeño. Add sherry vinegar and pulse a few times until mixed. Pour into a large non-reactive bowl.
- Add 1 cup (250 ml) finely diced watermelon and gazpacho ingredients and stir to combine. Cover and refrigerate until well chilled, at least 1 hour.
- To make TEQUILA-LIME SHRIMP: Preheat barbecue to medium-high. In a non-reactive bowl whisk all ingredients together, except shrimp. Add shrimp and marinate for 1 hour, stirring occasionally.
- Remove shrimp from marinade and drain. Discard marinade.
- Thread 3 shrimp onto each skewer. Grill over preheated barbecue for 2 minutes on each side or until shrimp are opaque.
- To serve, stir gazpacho before serving. Ladle into chilled serving bowls and garnish with grilled shrimp.
Drink Pairings
STRAWBERRY SHORTCAKE PARFAITS
Ingredients
Serves 8
1 cup (250 ml) whipping cream
¼ cup + 2 tbsp (60 ml + 30 ml) berry sugar, divided
½ cup (125 ml) full fat plain Greek yogurt
1 lemon, zest only
4 cups (1 L) fresh strawberries, hulled and quartered
1 tbsp (15 ml) Chambord raspberry liqueur, optional
¼ tsp (1 ml) cinnamon
8 shortbread cookies, crushed
8 small perfect strawberries, for garnish
Instructions
- Place whipping cream in a large chilled mixing bowl. With an electric mixer, whip cream until soft peaks form. Gradually beat in ¼ cup (60 ml) sugar until firm peaks form. Fold in yogurt and lemon zest. Transfer to a piping bag filled with a 1A piping tip and refrigerate while preparing strawberries.
- Place half the strawberries in a large bowl. Crush with a fork or a pastry blender until mashed. Add remaining 2 tbsp (30 ml) sugar, liqueur and cinnamon and stir in to blend. Very finely dice remaining strawberries and fold into mashed berries.
- To assemble, line up 8 x 6 oz (175 ml) glasses. Place a crushed shortbread cookie in the bottom of each glass reserving a few crumbs for garnish. Pipe about 2 tbsp (30 ml) cream on top of shortbread crumbs followed by a layer of crushed strawberry mixture. Repeat with another layer of cream and strawberries and ending with piped cream. Dust with shortbread crumbs and garnish with a berry. Refrigerate until ready to serve. Best served the same day.
Drink Pairings
RUSTIC FIG CROSTATAS
Ingredients
Serves 8
PASTRY:
2½ cups (625 ml) all-purpose flour
1 tsp (5 ml) cinnamon
½ tsp (2 ml) salt
½ cup (125 ml) cold unsalted butter, cubed
½ cup (125 ml) shortening, cubed
¼ cup (60 ml) ice water, approx.
3 tbsp (45 ml) sour cream
FILLING:
2 cups (500 ml) quartered small fresh figs, such as mission figs
1 cup (250 ml) fresh orange segments from about 2 naval oranges
¼ cup (60 ml) light brown sugar
2 tsp (10 ml) fresh thyme leaves, minced
1 tsp (5 ml) orange zest
1 generous pinch of salt
5 to 6 tbsp (75 to 90 ml) fine dry bread or graham cracker crumbs
TOPPING:
2 tbsp (30 ml) whipping cream
2 tbsp (30 ml) cold unsalted butter, finely diced
8 tsp (40 ml) liquid honey
Instructions
- To make PASTRY: In a food processor with metal blade combine flour, cinnamon and salt. Pulse for a second to blend. Add butter and shortening and pulse until coarse crumbs. Combine water and sour cream in a measuring cup and whisk. Drizzle into processor while pulsing. Add just enough for pastry to become a shaggy mass. Turn out onto a lightly floured work surface and gather up pastry into a ball and press into a thick disk. Tightly seal in plastic wrap and refrigerate for 2 hours or overnight. Can be refrigerated for several days.
- When ready to roll and bake, remove dough from refrigerator for about 10 minutes. Preheat oven to 375 F (190 C). Position racks in bottom and top third of oven. Line a couple of baking sheets with parchment paper. Turn dough out onto a clean work surface lightly dusted with flour. Divide into 8 even-sized pieces and flatten each into a small disc. Using a floured rolling pin, roll each disc out on a lightly floured surface into a 6½-in (16 cm) circle.
- In a large bowl, combine FILLING ingredients except bread or graham cracker crumbs. Gently stir together to blend. Sprinkle centre of each pastry round with about 2 tsp (10 ml) of bread or graham cracker crumbs.
- Divide filling evenly among each pastry round, mounding mixture in centre. Fold in edges of each round, pleating pastry as you go, creating a 1-in (2.5 cm) rim and leaving centres exposed. Transfer 4 filled crostatas to each prepared baking sheet. Brush rims of pastry with whipping cream and dot fillings with equal amounts of diced butter.
- Bake in oven for 25 minutes and then alternate baking sheet positions and continue baking another 20 minutes or until pies are golden. Transfer sheets to racks to cool.
- To serve, drizzle each crostata with 1 tsp (5 ml) honey. Best served the same day.
Drink Pairings
SPIKED BLACKBERRY-CITRUS PASTRIES
Ingredients
Serves 12
CRUST:
8 oz (125 g) plain cream cheese, at room temperature
1 cup (250 ml) unsalted butter, at room temperature
2 cups (500 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
½ tsp (2 ml) vanilla
1 egg, whisked
3 tbsp (45 ml) raw brown sugar
FILLING:
1 cup (250 ml) fresh blackberries
1 Granny Smith apple, peeled, cored and finely diced
¼ cup (60 ml) light brown sugar
1 tbsp (15 ml) cornstarch
zest from ½ orange
½ tsp (2 ml) cinnamon
2 pinches crushed red chili flakes
2 pinches salt
Instructions
- To make CRUST: In a food processor with metal blade, combine cream cheese and butter and pulse until smooth and creamy. Add flour, granulated sugar and vanilla and pulse until it starts to hold together. Turn out onto a clean work surface lightly dusted with flour. Pat into a rectangle and tightly seal in plastic wrap. Refrigerate at least 2 hours or preferably overnight.
- When ready to roll and bake, remove dough from refrigerator for 15 to 20 minutes. Preheat oven to 350 F (180 C). Position racks in bottom and top third of oven. Line a 2 baking sheets with parchment. Lightly dust a rolling pin and work surface with flour. Roll dough into a rectangle slightly larger than 12 x 16-in (30 x 40 cm). Loosen dough a few times, adding flour underneath so it doesn’t stick. Trim rectangle to 12 x 16-in (30 x 40 cm) and cut into eight 4-in (10 cm) squares. Brush edges of squares with whisked egg.
- In a large bowl, gently toss FILLING ingredients together to evenly mix. Divide equally among squares of dough, about 3 blackberries and some diced apples per square. Bring points of pastry together in a triangle shape, dampen edges and pinch edges to seal. Place on prepared baking sheets.
- Brush pastries with egg wash and sprinkle with raw brown sugar. Cut 1 or 2 steam holes in top of each with a paring knife. Bake pastries until golden brown and filling is bubbly, about 25 to 30 minutes. Alternate and swap baking sheet positions halfway through baking. Remove and let cool for a few minutes on sheets. Then with a thin spatula, remove pastries to a rack and cool completely.
Drink Pairings
ROASTED GRAPE AND OLIVE TARTS
Ingredients
Serves about 30 rectangles
2 cups (500 ml) ricotta cheese
1 large egg
2 tsp (10 ml) lemon zest
1 tbsp (15 ml) chopped fresh rosemary, divided
½ tsp (2 ml) salt
1 pinch crushed red pepper flakes
all-purpose flour, for dusting
2 x 14 oz (397 g) boxes puff pastry, thawed per package directions
2 tbsp (30 ml) olive oil
2 cups (500 ml) each red grapes and mixed pitted olives
freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper and set aside.
- In a medium-sized bowl, stir together ricotta, egg, lemon zest, 1 tsp (5 ml) rosemary, salt and a good pinch of red pepper flakes. Transfer to a pastry bag fitted with a 1⁄4-in (0.5 cm) round pastry tip. Refrigerate until ready to use.
- Lightly dust work surface with flour .Roll out 1 pastry into a slightly larger 10 x 12-in (25 x 30 cm) rectangle and trim sides to meet dimensions. Cut into fifteen 2 x 4-in (5 x 10 cm) rectangles. Transfer to 1 prepared baking sheet, leaving about 1⁄2-in (1 cm) between each. Freeze for 20 minutes. Repeat rolling, cutting and freezing with remaining pastry.
- Working with 1 baking sheet at a time, score a 1⁄4-in (0.5 cm) border around each rectangle. Prick inside border with fork several times. Pipe half ricotta mixture among puff pastry rectangles, keeping inside border. Bake in preheated oven until pastry is golden brown and puffed, 15 to 18 minutes. Remove rectangles to a wire rack to cool. Repeat step with remaining tray of chilled puff pastry.
- In an 8x8-in (20x20cm) baking dish or cake pan, stir together olive oil, grapes, olives, remaining 2 tsp (10 ml) rosemary, 1⁄4 tsp (1 ml) salt and a good pinch of pepper. Roast in oven, stirring a few times during cooking, until grapes have burst and are wrinkly, 35 to 45 minutes.
- To assemble, divide warm grape and olive mixture over top of ricotta rectangles. Transfer to a serving platter and drizzle with any juices remaining in roasted grape and olive baking dish. Serve immediately.
Drink Pairings
RASPBERRY YOGURT POPS
Ingredients
Serves 10 Ice Pops
3 cups (750 ml) fresh raspberries
½ cup (125 ml) granulated sugar
1 tsp (5 ml) lemon juice
pinch of kosher salt
2 cups (500 ml) plain Greek yogurt
¾ cup (175 ml) milk
½ cup (125 ml) liquid honey
1 tsp (5 ml) lemon zest
10 popsicle sticks
Instructions
- Mix raspberries, sugar, lemon juice and salt in a medium-sized, heavy-bottomed saucepan. Bring to a gentle boil over high heat, stirring occasionally. Reduce heat to medium and cook, uncovered, for 5 minutes.
- Strain juice from saucepan into a small saucepan, reserving raspberry pulp. Cook juice over medium heat, stirring constantly, until reduced to a syrupy consistency, about 10 to 15 minutes. Once reduced, add to berry pulp and stir together to blend. Bring to room temperature and refrigerate until cold.
- In a mixing bowl, combine yogurt, milk, honey and lemon zest and stir until combined. Spoon yogurt mixture and berry pulp in alternate layers into ice pop moulds. Insert sticks and freeze until firm, about 3 hours or preferably overnight.
Drink Pairings
RASPBERRY CAMPARI FROZEN YOGURT CAKE
Ingredients
Serves 8 to 10
RASPBERRY CAMPARI FROZEN YOGURT FILLING:
3¾ cups (925 ml) fresh or thawed frozen raspberries
3 cups (750 ml) full fat plain yogurt
1½ cups (375 ml) granulated sugar
2 oz (60 ml) Campari
1 tsp (5 ml) orange zest
1½ tbsp (22 ml) orange juice
¼ tsp (1 ml) salt
CRUST:
¾ cup (175 ml) vanilla wafer crumbs
½ cup (125 ml) unsalted butter, melted
WHITE CHOCOLATE CRUNCH TOPPING:
¾ cup (175 ml) chopped white chocolate, about 5 ½ oz (125-150 g)
2 tsp (10 ml) vegetable shortening
1 cup (250 ml) corn flakes
1 cup (250 ml) puffed rice cereal
1 cup (250 ml) raspberries, for garnish
white chocolate curls, for garnish
Instructions
- To make FROZEN YOGURT: Combine raspberries, yogurt, sugar and Campari in a blender and purée on high speed until smooth. Pour through a fine-meshed sieve into a large mixing bowl, pressing on purée with a ladle or rubber spatula to strain out raspberry seeds. Stir in orange zest, juice and salt. Chill in refrigerator at least 3 hours.
- Meanwhile, line a 12 x 4 x 3-in (30 x 10 x 8 cm) loaf pan with plastic wrap allowing for at least 2-in (5 cm) of overhang on all sides.
- To make CRUST: Stir together wafer crumbs and butter until well combined. Set aside.
- Transfer chilled raspberry yogurt mixture to ice cream machine and churn according to manufacturer’s instructions. Transfer frozen mixture to prepared pan, smooth the top and freeze for 1 hour. Press crust crumbs evenly over top of frozen yogurt and fold over plastic wrap overhang to cover and seal. Freeze until frozen yogurt is firm, at least 5 hours, preferably overnight.
- Meanwhile, make TOPPING: Line a large baking sheet with parchment paper and set aside. Place chocolate and shortening in a medium-sized, heatproof bowl. Warm 1-in (2.5 cm) of water in a medium-sized saucepan and bring to a simmer over medium heat. Rest heat-proof bowl on lip of saucepan and, stirring constantly with a rubber spatula, completely melt chocolate and shortening.
- Remove bowl from heat and stir in corn flakes and puffed rice until evenly coated with chocolate mixture. Spread coated cereal onto paper-lined baking sheet and refrigerate until chocolate has hardened, about 1 hour. Once firm, break coated cereal into bite-sized pieces and set aside or refrigerate until ready to use.
- To serve, unmould frozen yogurt cake onto a serving platter and peel off plastic. Garnish with white chocolate crunch topping, whole raspberries and white chocolate curls. Slice and serve frozen.