MEYER LEMON & CHAMPAGNE PRESERVES

This delicious homemade preserve is the perfect accompaniment to your holiday entertaining spread. Wrap up a jar or two in a curated gift box of edible treats and you are sure to be the gifting superstar this year!
Ingredients Instructions

Ingredients

Serves 2½ cups (625 ml)
1½ lbs (750 g) Meyer lemons, or thin-skinned regular lemons, scrubbed, ends trimmed, very thinly sliced, seeds removed
2 to 2½ cups (500 to 625 g) granulated sugar, approximately
½ cup (125 ml) freshly squeezed lemon juice
1¼ cups (310 ml) Champagne

Instructions

  1. In a medium, heavy-bottomed, non-reactive pan, combine lemon slices and enough cold water just to cover. Bring to a medium-high simmer and cook for 10 minutes. Drain and repeat this step one more time. Allow lemons to cool, then pat dry.
  2. Place lemon slices in bowl of a food processor fitted with a metal blade. Pulse several times or until mixture is fairly smooth, with some small chunks of lemon remaining. Remove lemons and weigh them using a kitchen scale. Return lemons to large saucepan. Weigh out the exact same amount of granulated sugar as lemons and add to saucepan along with lemon juice and champagne. Stir well.
  3. Over medium-high heat, bring mixture to a boil, reducing heat if necessary to avoid scorching lemons. Reduce heat to medium-low and cook mixture for about 30 to 40 minutes, stirring often. Continue cooking until preserves thicken and become jamlike.
  4. Remove from heat and immediately spoon into sterilized jars. Wipe rims of jars clean and seal. Cool for 1 hour and store in refrigerator for up to 3 weeks. Use as a condiment on cheese and charcuterie boards, or on toast and scones.
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Drink Pairings

BANANA BREAD DOUGHNUTS WITH CRANBERRY & GRAND MARNIER GLAZE

Spoil your valentine by making this unforgettable brunch item.
Ingredients Instructions

Ingredients

Serves Makes about 12 doughnuts
1 cup (250 ml) all-purpose flour
½ cup (125 ml) dark brown sugar
½ tsp (2.5 ml) fine sea salt
1 tsp (5 ml) baking powder
2 large overripe bananas, peeled
2½ tbsp (37 ml) unsalted butter, melted
1 large egg
1 cup (250 ml) fresh or frozen cranberries
2 tbsp (30 ml) Grand Marnier Cordon Rouge
1 cup (250 ml) icing sugar
edible rose petals, edible gold and/or freeze-dried raspberries, for garnish (optional)

Instructions

  1. To make doughnuts, preheat oven to 350 F (180 C). Spray 2 doughnut pans* with non-stick spray and set aside.
  2. In a medium bowl, whisk together flour, brown sugar, salt and baking powder.
  3. In a separate medium bowl, mash bananas until liquified, then whisk in melted butter and egg. Gently fold banana mixture into flour mixture until just combined. Transfer batter into a piping bag fitted with a plain round tip and pipe doughnut batter into prepared doughnut moulds to fill ¾ full. Place filled doughnut moulds on a baking tray and bake until doughnuts are golden brown and spring back when lightly pressed, about 15 to 20 minutes. Allow doughnuts to cool in pan for 10 minutes and then remove and allow to cool completely on a wire rack.
  4. While doughnuts cool, make cranberry and Grand Marnier glaze. In a small saucepan over medium heat, bring cranberries and Grand Marnier to a gentle simmer. Continue to simmer until cranberries start to burst and mixture reduces slightly, about 2 to 3 minutes. Using a fine mesh sieve over a medium bowl, strain cranberry mixture, pressing fruit with back of a spoon or rubber spatula. Be sure to scrape underside of sieve, where most of the strained pulp will accumulate. You should have about 2 tbsp (30 ml) of fruit pulp in bowl. Discard contents of strainer. Sift icing sugar over pulp and whisk until smooth and completely incorporated.
  5. Working with 1 doughnut at a time, dip each banana bread doughnut, top-side down, into freshly made glaze. Allow any excess drip off before inverting and returning to wire rack. Sprinkle with edible rose petals, edible gold and crushed, freeze-dried raspberries, if desired. Let sit at room temperature for 1 hour before serving, allowing the glaze to set.
  6. *Doughnut pan used for this recipe was 2.65-in x 0.85-in. If you change pan size it will yield fewer doughnuts.
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Drink Pairings

DUTCH BABY PANCAKES WITH LIMONCELLO CURD & MERINGUE

Spoil your valentine by making this unforgettable brunch item.
Ingredients Instructions

Ingredients

Serves 4**
6 large egg yolks
1 cup + ½ cup (250 ml + 125 ml) granulated sugar, divided
⅓ cup (75 ml) Limoncello liquor
2 tbsp (30 ml) fresh lemon zest
½ cup + 3 tbsp (125 ml + 45 ml) unsalted butter, divided
4 large eggs
⅔ cup (150 ml) milk
⅔ cup (150 ml) all-purpose flour
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) kosher salt
2 tbsp (30 ml) peanut oil
2 large egg whites
1 pinch cream of tartar
fresh raspberries, for garnish

Instructions

  1. To make limoncello curd, place a medium saucepan filled with about 1-in (2.5 cm) water over medium-low heat. In a medium heatproof bowl, whisk together egg yolks and 1 cup (250 ml) sugar until smooth and light in colour, about 2 minutes. Place bowl on top of simmering saucepan. Bowl should be resting just above water and not touching it. Using a rubber spatula, stir mixture, taking care to scrape down sides and bottom of bowl, until mixture is very warm and no granules of sugar can be felt when a small amount is rubbed between your fingers, about 5 to 7 minutes. Add limoncello and lemon zest and continue to stir until fully incorporated. Continue to cook mixture, stirring often, until mixture is thick enough to coat spatula and is hot, about another 5 minutes. Remove bowl from heat. Cut ½ cup (125 ml) butter into ½-in (1 cm) pieces. Whisk butter, 1 piece at a time, into limoncello mixture. Allow each piece of butter to melt before folding in next one. Place a piece of plastic wrap or parchment paper directly on surface of warm curd and allow to cool to room temperature, then refrigerate until chilled and thick, about 4 hours. Curd can be made ahead and stored in refrigerator in an airtight container for up to 2 weeks.*
  2. When ready to make Dutch baby pancakes, place an oven rack in middle position, then preheat oven to 400 F (200 C).
  3. On stovetop or in microwave oven, melt remaining 3 tbsp (45 ml) butter and set aside to cool to room temperature.
  4. In a medium bowl, whisk milk, eggs, flour, salt and vanilla. Add melted butter and whisk to create a smooth batter. Set aside.
  5. Divide peanut oil between four 6-in (15 cm) individual cast iron skillets, place on a rimmed baking tray and place in oven to preheat oil until just smoking hot, about 6 minutes. Carefully remove tray skillets are on and immediately divide batter among hot skillets. There should be a little more than ½ cup (125 ml) in each. Take care, as it may splatter and hiss. Return baking tray with filled skillets back to oven and bake until Dutch babies pancakes are dramatically puffed and golden brown, about 15 to 20 minutes. Once baked, remove from oven and let rest for 5 minutes. Dutch baby will deflate a bit, but that is expected.
  6. While Dutch babies are baking, make meringue. In bowl of a stand mixer fitted with whisk attachment, start whipping egg whites and cream of tartar over medium-high heat until soft peaks form. Slowly incorporate sugar, adding 1 tbsp (15 ml) at a time and letting it whip for about 30 seconds before adding next sugar addition. Once all the sugar has been added, let meringue whip on high for another 2 minutes. Meringue should be stiff and glossy. Set aside.
  7. Once Dutch baby pancakes are baked, place about 2 tbsp (30 ml) limoncello curd in sunken part of Dutch baby and top with a generous dollop of meringue. Gently toast meringue under broiler, or with a kitchen blowtorch, until lightly caramelized. Transfer Dutch babies, still in their skillet, to towel-lined serving plates. Garnish with fresh raspberries and serve immediately.
  8. *You will have more limoncello curd than necessary for the recipe. Use leftover limoncello curd spread on toast, stirred into yogurt or as a filling for cakes or pastries.
  9. **If making for 2, extra batter keeps well refrigerated in an airtight container for up to 2 days. Just give it a whisk before using.
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Drink Pairings

Starry Linzer Torte

Celebrate the festivities of the season an impressive dessert.
Ingredients Instructions

Ingredients

Serves 6
1 cup (250 ml) hazelnuts, lightly toasted and skins removed
½ cup (125 ml) blanched almonds
⅔ cup (150 ml) + 2 tsp (10 ml) sugar, divided
1 tsp (5 ml) lemon zest
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) salt
1½ cups (375 ml) flour
¾ cup (175 ml) butter, chilled + ½-in (1.25 cm) cubed
2 egg yolks
1 tsp (5 ml) vanilla extract
1½ cups (375 ml) raspberry jam
1 tsp (5 ml) lemon juice
1 egg
2 tbsp (30 ml) water
1 tbsp (15 ml) icing sugar

Instructions

  1. In a food processor, grind together hazelnuts and almonds until fine like powder, about 1 minute. Add sugar, lemon zest, cinnamon, salt and flour and pulse for about 15 seconds.
  2. Add butter and continue pulsing for another 30 seconds.
  3. In a small bowl, mix egg yolks and vanilla. With food processor running, add egg mixture to nut mixture until it forms a dough ball.
  4. Transfer dough to a clean surface and divide into 2. Flatten 1 half into a disk and refrigerate for 30 minutes.
  5. Pull about 2-in (5 cm) chunks of dough from remaining half and scatter into tart pan. Using fingers, press dough to cover bottom and sides of tart pan. Place plastic wrap over dough. Using back of a measuring cup, flatten dough across bottom and push into sides. Remove plastic wrap. Using a sharp knife trim excess dough from top edge of pan. Place in freezer for 30 minutes.
  6. Preheat oven to 350 F (180 C).
  7. Place a large piece of foil over frozen dough in tart pan. Spread pie weights on top to cover surface of tart shell. Loosely cover with foil, to prevent dough from burning in oven.
  8. Bake on centre rack for 30 minutes.
  9. Carefully remove foil and pie weights and allow tart shell to cool completely.
  10. Roll chilled dough disk between two 16-in (40.5 cm) lengths of parchment paper to about ¼-in (0.5 cm) thickness. Refrigerate again for about 15 minutes.
  11. Using star-shaped cookie cutters of various sizes, cut chilled dough into stars. Refrigerate until ready to use.
  12. In a medium bowl, mix raspberry jam and lemon juice. Pour into tart shell and spread evenly across surface.
  13. In a small bowl, mix egg and water to make egg wash. Brush over chilled stars. Sprinkle 2 tsp (10 ml) sugar as desired over stars and place over raspberry jam in tart shell.
  14. Bake for 30 to 40 minutes on middle rack until edges are golden brown.
  15. Cool on wire rack and allow to rest for 2 to 3 hours.
  16. Dust with icing sugar before serving.
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Drink Pairings

Plant-Based Chocolate Raspberry Tart

You'll be coming back for more with this recipe!
Ingredients Instructions

Ingredients

Serves 8-10
40 Oreo cookies
5 tbsp (75 ml) plant-based butter*, melted
1 x 14 oz (398 ml) can coconut cream
8 oz (226 g) semi-sweet plant-based chocolate, plus extra for garnish
1 tsp (5 ml) vanilla
⅛ tsp (0.5 ml) salt
2 cups (500 ml) fresh raspberries, for garnish
½ cup (125 ml) hazelnuts, roasted, for garnish
½ cup (125 ml) semi-sweet plant-based chocolate shavings, for garnish (optional)
5 mint leaves, for garnish

Instructions

  1. Preheat oven to 350 F (175 C). Prepare a 11-in (28 cm) round tart pan by cutting an 11-in (28 cm) round of parchment paper and placing it in bottom of tart pan. Spray sides with cooking spray.
  2. In a food processor, blend Oreos into crumbs. Slowly add butter while pulsing to form a wet sand-like crumble. Place mixture in centre of prepared pan. Using wet fingers or bottom of a water glass, press mixture down and up sides to form a crust. Bake for 8 to 10 minutes until crisp. Allow to cool completely.
  3. In a saucepan, warm coconut cream over medium heat, about 4 minutes. Do not allow to come to a boil.
  4. In a large stainless steel bowl, add chocolate and hot coconut cream. Allow to sit for 2 minutes. Whisk until all chocolate has melted, then whisk in vanilla and salt. Pour chocolate mixture into tart pan and let set in refrigerator for at least 4 hours, preferably overnight.
  5. Garnish with raspberries, hazelnuts, chocolate shavings and mint leaves.
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Drink Pairings

Crème Brûlée Pear Tart

This impressive tart combines flaky crust, creamy custard, poached pears and crunchy caramelized sugar. All the components can be made ahead of time, but brûlée the pears just before serving.
Ingredients Instructions

Ingredients

Serves 8
POACHED PEARS
1 cup (250 ml) water
1 cup (250 ml) white wine
1 cup (250 ml) granulated sugar
½ vanilla bean, split in half
3 large pears
CREME BRULEE PEAR TART
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine sea salt
9 tbsp (135 ml) very cold unsalted butter, cut into chunks
2 large eggs, divided
4 egg yolks
⅓ cup + 2 tbsp (105 ml) granulated sugar, divided
1¼ cups (310 ml) whipping cream
1 tsp (5 ml) vanilla extract
Cape gooseberries and fresh basil, for garnish

Instructions

  1. Make Poached Pears and let cool to room temperature while making tart crust. To make poached pears: in a small saucepan, stir together water, wine, sugar and vanilla bean. 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 sugar syrup. To keep pears submerged, place a piece of parchment paper over them so that it touches poaching liquid. The amount of time needed for pears to poach will depend on 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 very little resistance. If not yet done, return pears to sugar syrup and check every 3 to 5 minutes. When cooked to desired doneness, transfer pears to a bowl and let cool completely to room temperature before using. Pears may be refrigerated in an airtight container along with their poaching liquid for up to one week.
  2. In bowl of food processor fitted with steel blade attachment, pulse together flour, icing sugar and salt until well combined. Scatter butter over dry ingredients and pulse until butter is coarsely chopped. Butter should vary in size from a flake of oatmeal to peas. Add 1 egg and pulse until dough comes together in large clumps. It’s ok if all the dry ingredients have not incorporated fully. Turn out dough onto a clean work surface and knead very lightly and sparingly, just until any wayward dry ingredients are incorporated. Form dough into a disk, wrap in plastic wrap or beeswax cloth and refrigerate for at least 1 hour or up to 2 hours.
  3. Butter a 9-in (23 cm) fluted tart pan with removable bottom.
  4. Roll out chilled dough on a lightly floured sheet of parchment paper until about ¼-in (0.5 cm) thick, taking care to lift, turn and flour dough occasionally to make sure it does not stick to paper. Using parchment as an aid, lift dough into prepared tart pan. Discard parchment paper. Seal any cracks in dough, trim extra dough with scissors ½-in (1.25 cm) above rim of pan and fold overhang inward to reinforce sides. Place crust in freezer for 1 hour.
  5. Centre a rack in oven and preheat to 375 F (190 C).
  6. Butter shiny side of an aluminum foil piece before fitting foil, buttered-side down, tightly against frozen crust. Place tart pan on a baking tray and bake crust for 20 to 25 minutes. Carefully remove foil and press down any parts of crust that have puffed up. Bake again for another 5 minutes. Set aside on a wire rack and reduce oven temperature to 300 F (150 C).
  7. For filling, in a medium bowl, whisk together remaining egg with egg yolks and ⅓ cup (75 ml) sugar until well combined. Add whipping cream and vanilla extract and whisk until well combined. Using a fine mesh strainer, strain into a measuring jug and set aside.
  8. Cut each prepared pear half into 4 wedges. Arrange pears in tart shell to form a rosette, overlapping them slightly if needed but leaving some room for custard filling. You may not need all pear wedges for the tart. Place tart pan, still on baking tray, into oven and carefully pour custard mixture into shell, trying not to disturb pear placement. Bake until custard is just set but still slightly wobbly in centre, about 25 to 30 minutes. Remove tart from baking tray and allow to cool on a wire rack for 30 minutes. Remove sides of tart pan and leave tart to cool on rack to room temperature, about 2 hours. Once cooled, tart may be loosely covered and chilled for up to 24 hours. Gently blot any moisture from surface before continuing with recipe instructions.
  9. Just before serving, sprinkle remaining 2 tbsp (30 ml) sugar evenly over top of tart. Using a brûlée torch, blow sugar layer, moving flame evenly back and forth just above tart, avoiding crust, until sugar has caramelized. Let stand for 5 minutes before garnishing, if desired, with Cape gooseberries and basil.
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Drink Pairings

Brûlée Brie with Bourbon-Kissed Cranberries

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Take your brie to new levels with a brûléed treatment and garnished with delicious bourbon-kissed cranberries.
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) granulated sugar, plus extra to brûlée brie
½ cup (125 ml) water
¼ cup (60 ml) Four Roses Bourbon
2 cups (500 ml) fresh cranberries
1 wheel (200 g) double cream brie cheese
baguette slices, for serving
fruits and nuts, for serving

Instructions

  1. To make bourbon-kissed cranberries, in a small saucepan, bring ½ cup (125 ml) each sugar and water to a simmer over medium-high heat, stirring constantly. Once mixture reaches a simmer and sugar has dissolved, stir in bourbon and remove saucepan from heat.
  2. Transfer cranberries to a sealable container and pour warm sugar mixture over berries. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.
  3. To make brûlée brie, cut off rind from top of brie wheel. Sprinkle a generous, even layer of sugar on top of cheese. Take a brûlée torch to sugar layer and wave it across sections until sugar is melted and nicely browned. Repeat with another 2 to 3 layers of sugar for a thicker sugar crust, if desired.
  4. To serve, transfer cheese to a serving platter or board and top with bourbon-kissed cranberries. Garnish platter with baguette slices, sliced seasonal fruits and nuts. Serve immediately.
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Drink Pairings

Raspberry Rosé Sorbet

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
¾ cup (175 ml) granulated sugar
1 cup (250 ml) water
4 cups (1 L) frozen raspberries
1½ cups (375 ml) sparkling rosé
fresh raspberries, for garnish (optional)
4 sprigs mint, leaves only, for garnish (optional)

Instructions

  1. Prechill ice cream bowl for minimum 12 hours.
  2. In a medium saucepan over medium heat, bring sugar and water to a boil. Stir sugar until fully dissolved then add raspberries. Cook until soft, about 3 minutes. Allow to cool slightly.
  3. Using a high-powered blender, blend on high until puréed. Pour into a container and chill in refrigerator for about 6 hours. Once chilled, add sparkling rosé.
  4. In bowl of an ice cream machine, churn mixture until sorbet is formed, about 20 minutes. Place in an airtight container until ready to serve.
  5. To serve, scoop into a coupe glass and top with sparkling rosé. Garnish with fresh raspberries and mint sprig, if using.
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Drink Pairings

Rum Vanilla with Figs & Balsamic Caramel

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
½ cup (125 ml) brown sugar
2 tbsp (30 ml) balsamic vinegar
½ cup (125 ml) whipping cream
1 tbsp (15 ml) unsalted butter
salt, to taste
4 egg yolks
½ cup (125 ml) granulated sugar
1 cup (250 ml) 2% milk
1 cup (250 ml) whipping cream
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) dark rum
½ cup (125 ml) chopped dried figs

Instructions

  1. Prechill ice cream bowl for minimum 12 hours.
  2. To make balsamic caramel, in a medium saucepan, heat brown sugar and balsamic vinegar over medium-high heat. Bring to a boil and cook for 3 minutes. Add whipping cream, butter and salt. Stir to combine and set aside to cool. Transfer to a jar and refrigerate until ready to use.
  3. In a medium mixing bowl, mix together egg yolks and sugar. Set aside.
  4. In a medium saucepan, over medium heat, warm milk. Do not allow to boil. Pour half the warm milk into egg‑yolk mixture. Mix to combine. Pour egg mixture back into saucepan with remaining warm milk. Cook for 8 minutes over medium heat, stirring constantly until thickened or reaching a temperature of 165 F (73 C). Pour ice cream base into an airtight container and refrigerate for up to 6 hours.
  5. Once mixture is chilled, add whipping cream, vanilla and rum. Stir to combine and place in chilled ice cream machine. Once ice cream has set, transfer to an airtight freezer container and mix in chopped figs and half the balsamic caramel. Using a chopstick, gently swirl mixture, do not over-mix. Freeze overnight before serving. Serve with remaining balsamic caramel.
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Drink Pairings

Coconut Lime Margarita Ice Cream

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
1 cup (250 ml) shredded sweetened coconut
1 x 14 oz (398 ml) can full fat coconut milk
1 cup (250 ml) whipping cream
3 limes, zest and juice, divided
½ cup (125 ml) granulated sugar
4 large egg yolks (or 5 small)
¼ cup (60 ml) blanco tequila
lime zest, for garnish
toasted coconut, for garnish
salt, for rimming serving dishes (optional)

Instructions

  1. Prechill ice cream bowl for minimum 12 hours.
  2. Preheat oven to 350 F (180 C).
  3. On a parchment-lined baking sheet, spread out coconut evenly. Toast until golden brown, about 3 minutes. Set aside to cool.
  4. In a saucepan, heat coconut milk and cream over medium heat. Add zest from 3 limes. Mixture will steam, but don’t allow to boil, then reduce heat to low.
  5. In a separate bowl, add sugar and egg yolks. Mix well to combine.
  6. Ladle 2 cups (500 ml) of warmed cream into egg-yolk mixture and whisk. Add remaining cream to egg yolks and return to saucepan. Over low heat, cook until mixture has thickened enough to coat back of a spoon, about 8 to 10 minutes. Remove from heat and place in a container. Cool mixture in refrigerator for about 6 hours.
  7. Once ice cream base has chilled, add lime juice and tequila and pour mixture into ice cream machine. Turn on for 20 minutes or until ice cream has set. Remove from machine and store overnight in an airtight freezer container with a lid.
  8. Garnish with toasted coconut and serve with lime zest and salt rim, if using.
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Drink Pairings

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