No Churn Peach Sangria Sherbet
Ingredients
Serves about 4 cups (1 L)
4 cups (1 L) frozen peaches
1 cup (250 ml) Gewürztraminer or Riesling wine
½ cup (125 ml) sweetened condensed milk
4 sprigs mint, leaves only, for garnish (optional)
Instructions
- Using a food processor, blend frozen peaches with white wine until smooth, then add condensed milk on high until combined. Transfer to an airtight, freezer‑safe container and freeze for 8 hours or overnight.
- Serve as desired with a mint leaf for garnish.
Drink Pairings
No Churn Mudslide Ice Cream with Kahlúa
Ingredients
Serves about 4 cups (1 L)
2 cups + 1 tbsp (500 ml + 15 ml) whipping cream, divided
1 x 10 oz (300 ml) can sweetened condensed milk
¼ cup (60 ml) Kahlúa
¼ cup (60 ml) espresso or strong coffee
¾ cup (175 ml) semi-sweet chocolate chips
Instructions
- In a large stainless steel mixing bowl, using an electric hand mixer, whip 2 cups (500 ml) whipping cream until stiff peaks form.
- In a separate mixing bowl, combine condensed milk, Kahlúa and coffee. Pour half the mixture into whipped cream and gently fold in to combine. Repeat with remaining mixture. Pour ice cream into a freezer-safe container with a lid and place in freezer for 30 minutes, to set slightly
- In a small microwave-safe bowl, microwave chocolate chips and 1 tbsp (15 ml) cream on high for intervals of 30 seconds, stirring between intervals. Add more cream if needed.
- With a spoon, drizzle melted chocolate over cooled ice cream. Use a toothpick to swirl chocolate into the cream base. Do not over-mix. Freeze overnight before serving. Serve in a cone or a bowl, and also delicious with an extra drizzle of Kahlúa!
Drink Pairings
No Churn Brown Butter Bourbon Ice Cream with Toffee
Ingredients
Serves about 4 cups (1 L)
1 cup (250 ml) salted butter, divided
1 cup (250 ml) light brown sugar
2 cups (500 ml) whipping cream
1 x 10 oz (300 ml) can sweetened condensed milk
¼ cup (60 ml) bourbon
Instructions
- Line a medium-sized baking sheet with parchment paper.
- To make toffee, in a saucepan, over medium-high heat, melt ½ cup (125 ml) butter. Add brown sugar and whisk to combine. Bring mixture to a boil, whisking occasionally. Cook until a thermometer reaches 295 F (145 C), about 10 minutes. Pour toffee onto lined baking sheet and let sit until hardened and cooled, about 15 minutes. Break into small pea-sized pieces and set aside.
- In same saucepan, over medium-high heat, melt remaining butter. Reduce heat to low and carefully cook butter until it turns a deep brown colour and smells nutty, about 10 to 12 minutes. Set aside and allow to cool slightly.
- In a large stainless steel mixing bowl, using an electric hand mixer, whip cream until stiff peaks form. Set aside.
- Add condensed milk and bourbon to brown butter mixture and stir to combine. Add half the mixture to whipped cream and gently fold in to combine. Repeat with remaining bourbon mixture.
- Fold half the toffee pieces into cream and freeze overnight in a freezer-safe container with a lid. Save remaining toffee for garnish.
Drink Pairings
Fried Chicken with Pineapple Hot Sauce
Ingredients
Serves 6
PINEAPPLE HOT SAUCE
12 oz (340 g) fresh pineapple, cut into chunks
1 lime, zest and juice
2 Thai red chilies, seeded and finely chopped
½ tsp (2.5 ml) smoked paprika
½ tsp (2.5 ml) ground cayenne
½ tsp (2.5 ml) kosher salt
1 tbsp (15 ml) clover honey
1 tbsp (15 ml) unsalted butter
FRIED CHICKEN
1½ lbs (750 g) boneless, skinless chicken thighs (about 6 thighs), cut in half
2 large eggs, lightly beaten
1½ tsp (7 ml) smoked paprika
kosher salt, to taste
freshly ground black pepper, to taste
½ cup (125 ml) all-purpose flour
½ cup (125 ml) cornstarch
1 tbsp (15 ml) dried oregano
oil, for frying
1 green onion, thinly sliced, for garnish
Instructions
- Start by making Pineapple Hot Sauce. In a blender, purée pineapple chunks until smooth. Pour into a medium saucepan along with lime zest and juice, chilies, smoked paprika, cayenne and salt. Bring to a hard simmer over medium-high heat and let cook, stirring very often, for 5 minutes. Add honey and cook another minute, stirring constantly. Transfer sauce to a heatproof bowl and stir in butter. Set aside to cool to room temperature. Sauce may be made ahead and refrigerated in an airtight container for up to 5 days before using.
- To make Fried Chicken, start by setting out 2 medium bowls on a clean work surface. In 1 bowl, whisk together eggs and smoked paprika along with a good pinch of salt and black pepper. In other bowl, whisk together flour, cornstarch and oregano. Set aside.
- In a large, heavy-bottomed stockpot, pour 3-in (8 cm) oil. Heat oil to 350 F (180 C) over medium heat.
- While oil is heating, dredge chicken. Dip each piece of chicken into flour mixture, shaking off any excess before dipping in egg mixture then back into flour mixture, to coat. Transfer to a wire rack and repeat with remaining chicken pieces. Working in batches, fry a few chicken pieces at a time, making sure not to crowd pot, turning occasionally until golden brown all over, about 5 minutes total. Place chicken on a paper towel-lined baking tray and lightly sprinkle with salt. Repeat with remaining chicken.
- Arrange chicken on a platter garnished with a sprinkle of green onion, and serve with Pineapple Hot Sauce for dipping.
Drink Pairings
Spiced Grilled Pineapple with Maple Sesame Brittle
Ingredients
Serves 6
MAPLE SESAME BRITTLE
1 tbsp + 1 tsp (15 + 5 ml) maple syrup, divided
½ cup (125 ml) granulated sugar
7 tbsp (105 ml) unsalted butter
1 tbsp + 1 tsp (20 ml) water
1/3 cup (75 ml) sesame seeds
½ tsp (2.5 ml) flaky sea salt
SPICED GRILLED PINEAPPLE
¼ cup (60 ml) maple syrup
¼ tsp (1 ml) freshly grated ginger
2 limes, zest and juice
1 medium pineapple
vegetable oil, for brushing grills
small fresh mint and basil leaves, for garnish
1 cup (250 ml) whole milk plain yogurt, for serving
Instructions
- To make Maple Sesame Brittle, line a baking tray with parchment and set aside. In a medium, heavy-bottomed saucepan, add 1 tbsp + 1 tsp (20 ml) maple syrup, sugar, butter and water. Cook over medium-high heat, stirring until sugar has melted. Stop stirring and let mixture come to a hard simmer. Reduce heat to medium and cook, stirring occasionally, until mixture reaches 300 F (150 C). Stir in sesame seeds and salt then pour onto parchment-lined baking tray. Using a heatproof spatula, spread out in a thin layer. Set aside to let cool and harden.
- While brittle cools, prepare Spiced Grilled Pineapple. In a large bowl, whisk together ¼ cup (60 ml) maple syrup, ginger, juice from 2 limes and zest from 1 lime. (Set aside zest of second lime for serving). Top and tail pineapple and cut away rind, then quarter, core and cut into 1-in (2.5 cm) wide wedges. Add to bowl, toss to coat in maple syrup mixture and set aside to marinate for at least 30 minutes.
- While pineapples marinate, preheat grill to medium-high heat. Lightly oil grill. Add marinated pineapple spears and grill, turning occasionally, until grill-marked and warmed through, about 4 to 6 minutes total.
- To serve, arrange Spiced Grilled Pineapple spears on a serving platter and garnish with mint, basil and shards of Maple Sesame Brittle. Serve alongside a bowl of yogurt sprinkled with lime zest.
Drink Pairings
Halibut with Tequila Lime Pineapple
Ingredients
Serves 4
½ ripe pineapple, thinly sliced into ¼-in (0.5 cm) half moons
1 jalapeño, thinly sliced into rounds
1 tbsp (15 ml) fresh lime juice
¼ cup (60 ml) blanco tequila
¼ cup (60 ml) fresh orange juice
1 tbsp (15 ml) clover honey
1 tsp (5 ml) paprika
½ tsp (2.5 ml) cayenne pepper
kosher salt and freshly ground black pepper, to taste
1 lb (500 g) halibut, cut into 4 pieces
grapeseed oil, for greasing grill
Instructions
- Add pineapple and jalapeño to a shallow, non-reactive bowl and pour lime juice and tequila with a pinch of salt over top. Let sit, stirring occasionally, for at least 30 minutes or up to 8 hours.
- In an 8-in (20 cm) square baking dish, whisk together orange juice, honey, paprika, cayenne, and a good pinch of salt and pepper. Add halibut and gently turn each piece to coat in marinade. Let sit in marinade for 10 minutes.
- Preheat grill to medium-high.
- Oil grills, then add halibut. Grill until cooked through, about 3 to 4 minutes per side, brushing marinade over halibut, as it cooks. Once cooked, transfer to a platter.
- To serve, arrange drained tequila-lime pineapple on and around cooked halibut. Serve immediately.
Drink Pairings
BARBECUED PINEAPPLE & CHICKEN NACHOS
Ingredients
Serves 4-6
1-in (2.5 cm) fresh ginger, peeled and chopped
2 cups (500 ml) pineapple juice
½ cup (125 ml) low sodium soy sauce
¼ cup (60 ml) granulated sugar
1/3 cup (75 ml) apple cider vinegar
1 tbsp (15 ml) toasted sesame oil
1 lb (500 g) boneless, skinless chicken thighs or breasts
1 tsp (5 ml) kosher salt
½ medium pineapple, skin removed, cored and cut into ½-in (1.25 cm) rings
2 fresh jalapeños, divided
1 tbsp (15 ml) grapeseed oil
1 x 12 oz (340 g) bag tortilla chips
2 cups (500 ml) shredded jack cheese
1 large tomato, diced
½ medium red onion, diced
1 avocado, peeled, pitted and diced
2 radishes, thinly sliced into rounds, for garnish
¼ cup (60 ml) fresh cilantro leaves, for garnish
1 lime, cut into wedges, to serve
Instructions
- To make marinade, in a large bowl, whisk together ginger, pineapple juice, soy sauce, sugar, vinegar and sesame oil. Whisk until sugar is dissolved and marinade is well incorporated. Set aside.
- Using paper towels, thoroughly pat chicken dry. Place chicken in a single layer on a cutting board and pound to an even thickness of about ½-in (1.25 cm). With a fork, pierce chicken throughout before lightly sprinkling with salt. Add chicken to marinade, ensuring all pieces are completely immersed (turn halfway through marinating time if unable to immerse completely). Cover and chill for at least 8 hours or up to overnight.
- Preheat grill to medium-high.
- Brush pineapple and 1 jalapeño with oil. Place on grill and cook until slightly charred, about 2 to 3 minutes per side. Set aside.
- Remove chicken from marinade and place on grill. Discard remaining marinade. Grill chicken, turning occasionally, until cooked through, about 5 minutes total. Set aside.
- To assemble nachos, dice grilled pineapple and jalapeño. Dice or shred chicken and thinly slice remaining fresh jalapeño. On a foil-lined baking tray that will fit onto grill, layer chips, cheese, diced grilled pineapple, fresh and grilled jalapeño, chicken, tomato and onion. Cook on grill until warmed and cheese has melted, about 3 to 5 minutes.
- To serve, arrange nachos on a platter. Garnish with diced avocado, radish slices, fresh cilantro leaves and lime wedges. Serve while warm.
Drink Pairings
Strawberry Hibiscus Curd Tarts
Ingredients
Serves about 30 tarts
¾ lb (340 g) strawberries, plus extra sliced strawberries for garnish (optional)
1 cup (250 ml) granulated sugar, divided
1½ tbsp (22 ml) dried hibiscus flowers
3 large eggs + 2 large egg yolks
2 tbsp (30 ml) lime juice
2 tsp (10 ml) cornstarch
6 tbsp + ½ cup (90 + 125 ml) unsalted butter, cut into cubes, divided
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) almond extract
1½ cups (375 ml) all-purpose flour
¾ cup (175 ml) almond flour
½ cup (125 ml) whipping cream
Instructions
- Start by making strawberry hibiscus curd. In a blender, purée strawberries until smooth. Pass strawberry purée through a fine mesh sieve into a bowl, discarding whatever remains in sieve. You should have at least ¾ cup (175 ml) purée. Set aside.
- Pulse ½ cup (125 ml) sugar and dried hibiscus in a food processor until hibiscus is finely ground.
- Prepare a double boiler by fitting a heatproof bowl over a large pot filled with at least 1-in (2.5 cm) simmering water. Take care that bowl does not touch water. Remove bowl to a work surface, and in it whisk together hibiscus-sugar, ¾ cup (175 ml) strawberry purée, eggs, egg yolks, lime juice and cornstarch. Return bowl to pot of water and adjust heat to medium-high. Cook, whisking continuously, until mixture thickens and reaches 170 F (77 C) on a thermometer, about 4 to 5 minutes. Remove bowl from heat and strain curd through a fine mesh sieve into a medium bowl, using a rubber spatula to push as much through sieve as possible. Discard anything remaining in sieve. Add 6 tbsp (90 ml) butter, 1 cube at a time, to the warm curd, whisking to make sure each piece is fully melted and incorporated before adding next piece. Cover entire surface of curd with plastic wrap and refrigerate while making tart shells.
- Preheat oven to 350 F (180 C).
- In a stand mixer fitted with the paddle attachment, beat together remaining ½ cup (125 ml) sugar, ½ cup (125 ml) butter, salt, vanilla extract and almond extract until well combined. Add flours and continue stirring on low speed until mixture clings together when squeezed. Press a firmly packed, rounded tablespoon of crust mixture into bottom and up sides of each cup in a mini muffin pan. Place muffin pan in freezer for 15 minutes. Transfer to oven and bake until tart shells are golden brown, about 12 to 18 minutes. Transfer pan to a wire rack and let tart shells cool in pan to room temperature.
- Once cooled, carefully remove tart shells from muffin pan and place on a platter. Divide curd evenly into shells and refrigerate for at least 1 hour or up to 1 day before serving.
- To serve, whip cream to soft peaks. Place a dollop of cream on each tart and garnish with some sliced strawberry, if desired.
Drink Pairings
Raspberry & Jasmine Tea Cream Scones
Ingredients
Serves about 20 scones
2½ cups (625 ml) all-purpose flour, plus extra for dusting
5 tbsp (75 ml) granulated sugar
1 tbsp (15 ml) Jasmine tea leaves
1 tbsp (15 ml) baking powder
¼ tsp (1 ml) fine sea salt
6 tbsp (90 ml) unsalted butter, chilled, cut into large chunks
1 cup (250 ml) whipping cream
2 large eggs, divided
½ tsp (2.5 ml) vanilla extract
1 cup (250 ml) fresh raspberries or frozen raspberries, thawed and drained
2 tsp (10 ml) water
demerara sugar, for garnish
butter, jam and clotted cream, to serve (optional)
Instructions
- In a large bowl, whisk together flour, sugar, tea leaves, baking powder and salt. Add butter and rub it into flour mixture using fingertips, two butter knives or a pastry blender until mixture resembles coarse meal and butter is pea-sized.
- In a glass measuring cup or medium bowl, whisk together cream, 1 egg and vanilla. Pour cream mixture into flour and butter mixture and stir with a fork until a shaggy dough forms.
- Turn dough out onto a lightly floured work surface. Scatter raspberries on top of dough and gently knead raspberries into dough using hands or a pastry scraper, until raspberries are evenly distributed throughout. Because of raspberries, dough will be quite moist at this point; lightly flour work surface as needed to prevent sticking.
- Pat dough into a circle about ¾-in (2 cm) thick, cover loosely with a clean kitchen towel and let rest. Preheat oven to 425 F (220 C). Line a rimmed baking sheet with parchment paper and set aside.
- Once oven is hot, use a 2-in (5 cm) round cookie cutter dipped in flour to punch out circles of dough. Cut them as closely to one another as possible and you should get about 14 rounds. Place rounds on prepared baking sheet as you go. Gather and gently re-shape dough scraps into a ¾-in (2 cm) thick round and punch out more circles; you should be able to get another 5 to 6. Place on prepared baking sheet and discard any remaining dough (re-rolling it will result in a tough scone).
- In a small bowl, beat remaining egg with water until well combined. Lightly brush tops of scones with egg wash, then sprinkle evenly with demerara sugar.
- Bake scones, rotating pan halfway through cooking time, until golden brown, about 13 to 18 minutes. Allow scones to sit on baking sheet for 2 minutes before transferring to a cooling rack. Serve warm or at room temperature the same day with butter, jam and clotted cream, if desired.
Drink Pairings
Pear & Ginger Crêpes served with Cinnamon Cream
Ingredients
Serves 6 to 8
½ tsp (2.5 ml) ground cinnamon
1 pinch ground ginger
1 pinch table salt
3 tbsp (45 ml) butter, divided
3 to 4 Bartlett pears, peeled, cored, cut into ½-in (1.25 cm) x 1½-in (3.75 cm) chunks
⅓ cup (75 ml) chopped crystallized ginger
2 tbsp (30 ml) sugar
1 tbsp (15 ml) water
½ tbsp (7 ml) cornstarch
1 tbsp (15 ml) lemon juice
Classic Crêpes, make ahead, recipe follows
1 cup (250 ml) flour
pinch table salt
¼ cup (60 ml) sugar
1 cup (250 ml) milk
½ cup (125 ml) water
3 eggs, lightly beaten
1 tsp (5 ml) vanilla extract
2 tbsp (30 ml) vegetable oil, divided
Cinnamon Cream, make ahead, recipe follows
1 cup (250 ml) whipping cream
2 tbsp (30 ml) sugar
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) vanilla extract
Instructions
- In a small bowl, mix together cinnamon, ginger and salt. Set aside. In a large skillet or wok, melt 2 tbsp (30 ml) butter over medium heat. Add pears, crystallized ginger and sugar, then increase heat to high and sauté until edges of pears start turning golden brown.
- Reduce heat to medium and sprinkle cinnamon mixture over pears. Mix well to coat. Continue cooking, uncovered, for another 3 to 5 minutes, until pears are fragrant and most of the released liquid evaporates.
- In a small bowl, mix together water and cornstarch and add to pears, stirring well until liquid in skillet thickens, about 10 seconds. Add lemon juice and remaining 1 tbsp (15 ml) butter and stir until butter melts and is incorporated into pear filling, about 30 to 45 seconds. Turn off heat and cover. Set aside.
- To assemble, spoon desired amount of filling into centre of each Classic Crêpe and fold sides in towards centre to create a cone. Top with Cinnamon Cream and chopped pecans, if using.
- To prepare Classic Crêpes, In a large bowl, lightly whisk together flour, salt and sugar until blended. Add milk, water, eggs and vanilla and whisk together until smooth and all ingredients are fully incorporated. Cover and allow to rest at least 30 minutes or overnight, if possible.
- In a 10-in (25 cm) non-stick skillet or crêpe pan, heat about ¾ tsp (4 ml) vegetable oil over medium-high heat. Give batter a quick stir and, using a ladle, pour about ⅓ cup (75 ml) batter into hot skillet and carefully but quickly swirl skillet to evenly distribute batter over surface. Cook until edges start to brown, about 1 minute, then flip and continue cooking for another 30 seconds to 1 minute, monitoring and adjusting heat level as needed to prevent burning. Remove from skillet and transfer to a plate. Loosely cover with foil to keep warm until ready to fill. Repeat with remaining batter.
- To Prepare Cinnamon Cream, In a medium bowl, using a whisk, hand blender or hand mixer, whisk all ingredients together until whipped cream holds medium peaks. Serve immediately or refrigerate for up to 4 hours. Makes about 1½ cups (375 ml)