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)
Drink Pairings
Sugared Rhubarb Brioche Tart
Ingredients
Serves one 10-in (25 cm) tart
DOUGH
2¼ cups (560 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
2 tsp (10 ml) instant dry yeast
2 tsp (10 ml) finely grated lemon zest
2 tsp (10 ml) finely grated orange zest
½ tsp (2.5 ml) fine sea salt
⅓ cup (75 ml) whole milk or buttermilk
1 egg + 1 egg yolk
¼ cup (60 ml) freshly squeezed orange juice
½ cup (125 ml) salted butter, softened, cut into small pieces
RHUBARB TOPPING
⅔ cup (150 ml) crème fraîche
1 cup (250 ml) granulated sugar
finely grated zest of 1 orange
2 tsp (10 ml) pure vanilla extract
3 to 4 stalks fresh rhubarb, (generous 2¼ cups (about 560 ml) total), sliced into ⅓-in (0.8 cm) pieces
2 tbsp (30 ml) very cold butter
icing sugar, for dusting
Instructions
- To make Dough, in bowl of a stand mixer fitted with dough hook attachment, combine flour, sugar, yeast, zests and salt. In a small bowl, combine milk, egg, egg yolk and orange juice. With mixer on medium-low, add egg mixture and mix to combine, then increase speed to medium and gradually add butter, mixing to form a soft dough. Continue mixing for 4 to 5 minutes, or until smooth and glossy. Butter inside of a large bowl and transfer Dough to bowl. Cover with plastic wrap and let stand in a warm place until doubled in size, about 1½ hours.
- Preheat oven to 400 F (200 C). Butter bottom and sides of a 10-in (25 cm) fluted tart pan with a removable bottom. Turn Dough out onto a lightly floured surface and roll into a 12-in (30 cm) round. Transfer Dough to pan and press it into bottom and up grooved edges of pan. Using a fork, prick base and sides of Dough about 8 to 10 times all over.
- To make Rhubarb Topping, spread crème fraîche over Dough base. In a small bowl, combine sugar and orange zest. Stir with a fork, mashing sugar and zest together to release orange oils. Add vanilla and mix well. Sprinkle half the sugar mixture over crème fraîche. In a medium bowl, combine rhubarb and remaining sugar, tossing to coat rhubarb. Scatter rhubarb evenly over tart base and coarsely grate cold butter over top with a box grater.
- Transfer tart pan to a baking sheet and bake for 20 minutes. Decrease heat to 350 F (180 C) and bake until golden brown, another 10 to 12 minutes. Remove from oven and let cool for 30 minutes.
- To serve, remove tart from pan and slide off metal base. Dust with icing sugar, cut into wedges and serve. Wrap any leftover tart well and store in refrigerator for up to 5 days. Reheat at 375 F (190 C) for 10 minutes before serving, if desired.
Drink Pairings
Citrus Salad with Vinho Verde Vinaigrette
Ingredients
Serves Serves 4 to 6
½ cup (125 ml) light olive oil
2 tsp (10 ml) finely chopped preserved lemon rind*
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) honey
⅓ cup (75 ml) Vinho Verde
sea salt and freshly ground black pepper, to taste
2 tbsp (30 ml) finely minced shallot
1 tbsp (15 ml) finely chopped flat-leaf parsley leaves
2 blood oranges, peeled, white pith removed, thinly sliced into rounds
2 Cara Cara oranges, peeled, white pith removed, thinly sliced into rounds
2 small navel oranges, peeled, white pith removed, thinly sliced into rounds
1 ruby grapefruit, peeled, white pith removed, thinly sliced into rounds
1 small mandarin orange, peeled, thinly sliced into rounds
1 cup (250 ml) loosely packed frisée lettuce**
large handful flat-leaf parsley leaves, chopped, for garnish
* Can substitute ½ tsp (2.5 ml) finely grated lemon zest.
** Choose the delicate light yellow leaves for this salad.
Instructions
- To make vinaigrette, in a medium tall-sided container, combine oil, preserved lemon, mustard, honey, Vinho Verde and salt and pepper, to taste. Using a handheld blender, process until combined and smooth. Add shallot and chopped parsley and stir to combine.
- Arrange citrus slices and frisée on a large platter. To serve, drizzle salad with a little vinaigrette and season with salt and pepper to taste. Sprinkle with parsley and serve with extra vinaigrette on the side. Leftover vinaigrette can be stored in refrigerator in a covered container for up to 1 week.
Drink Pairings
Red Berry & Meringue Cheesecake
Ingredients
Serves Serves 8 to 10
2 large egg whites, room temperature
⅛ tsp (0.5 ml) cream of tartar
½ cup (125 ml) berry sugar
red gel food colouring (optional)
1¾ cups (425 ml) finely crushed graham cracker crumbs
6 tbsp (90 ml) unsalted butter, melted
½ tsp (2.5 ml) kosher salt
4 oz (125 g) white chocolate, melted
2 x 8 oz (250 g) packages cream cheese, room temperature
1 x 14 oz (398 ml) can sweetened condensed milk
1 vanilla bean, split and seeds scraped out
¼ cup + 1 tbsp (60 + 15 ml) fresh lemon juice, divided
½ cup (125 ml) roughly chopped freeze-dried raspberries or strawberries, plus extra for garnish
½ cup (125 ml) seedless raspberry jam
1½ cups (375 ml) whipping cream
2 tbsp (30 ml) skim milk powder (optional)
1 tsp (5 ml) vanilla extract
fresh raspberries and strawberries, for garnish
Instructions
- Start by making meringues. Preheat oven to 225 F (110 C). Line a baking sheet with parchment paper and set aside.
- In bowl of a stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium speed until soft peaks form, about 3 minutes. With mixer running, add sugar 1 tbsp (15 ml) at a time, waiting until each is fully incorporated before adding more. Continue mixing until egg whites are glossy and hold stiff peaks, about 4 minutes.
- If making red striped meringues, fit a piping bag with a large star tip. Using a small paint brush or wooden skewer, paint vertical stripes the length of the pastry bag with a few drops of food colouring. Transfer meringue to piping bag and pipe meringues onto prepared baking sheet, about 1-in (2.5 cm) in base diameter. Transfer to oven and bake for 45 minutes to 1 hour. Meringues should easily be able to lift off parchment. Turn off oven. Prop oven door open with a wooden spoon and let meringues cool completely, about 2 hours. Meringues should feel crisp and dry. Use right away or store in an airtight container at room temperature for 1 day.
- To make cheesecake crust, in a medium bowl, mix together graham cracker crumbs, butter, salt and white chocolate until well combined. Press mixture evenly into an 8 or 9-in (20 or 23 cm) tart pan with removable bottom. Transfer to freezer while making filling.
- Place cream cheese in a large bowl. Using a hand-held electric mixer at medium-high speed, beat cream cheese until smooth, about 1 minute. Beat in condensed milk, scraping down sides of bowl with a rubber spatula as needed. Add vanilla seeds and ¼ cup (60 ml) lemon juice and mix until thoroughly incorporated. With a rubber spatula, fold in freeze-dried fruit. Pour filling into chilled crust and smooth top with a rubber spatula. Refrigerate until firm, about 3 hours or up to overnight.
- Meanwhile, in a small bowl, whisk together jam with remaining 1 tbsp (15 ml) lemon juice. Set aside.
- When ready to serve, make whipped cream. In a large bowl, whisk together whipping cream, skim milk powder, if using, and vanilla extract until medium peaks form, about 4 minutes.
- Remove cheesecake from tart pan and place on a cake stand or serving plate. Drizzle raspberry jam mixture over cheesecake, then dollop with whipped cream. Garnish with meringues, fresh raspberries and strawberries and a sprinkle of crushed freeze-dried fruit. Slice and serve.
Drink Pairings
Chicken Briouats served with Apricot Chutney
Ingredients
Serves 12 briouats
1 tbsp (15 ml) olive oil
½ onion, diced
2 garlic cloves, minced
16 oz (500 g) ground chicken
1 tsp (5 ml) ground cumin
½ tsp (2.5) ground turmeric
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) paprika
¼ tsp (1 ml) ground nutmeg
2 tsp (10 ml) honey, divided
salt and pepper, to taste
½ cup (125 ml) butter, plus extra if needed
8 phyllo sheets, thawed if frozen
APRICOT CHUTNEY
1 tbsp (15 ml) olive oil
½ onion, diced
1 tbsp (15 ml) minced fresh ginger
¼ cup (60 ml) red wine vinegar
1 orange, zest and juice
½ cup (125 ml) water
1 cup (250 ml) dried apricots
1 cinnamon stick
¼ tsp (1 ml) sea salt
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion and garlic and sauté for 6 to 8 minutes, or until soft. Add chicken and ground spices, and use a wooden spoon to break apart chicken and mix in spices as it cooks. Once chicken is fully cooked, about 10 minutes, add 1 tsp (5 ml) honey and season with salt and pepper. Remove from heat and set aside to cool completely.
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper. In a small heatproof bowl, combine butter and remaining 1 tsp (5 ml) honey. Microwave on high for 15 to 30 seconds, until fully melted. Lay a sheet of phyllo on a clean, dry surface. Using a pastry brush, brush entire sheet with butter mixture. Lay a second sheet on top and repeat. With the long edge of the sheet parallel to you, cut sheet into three 5-in (12 cm) vertical strips. Place a heaping spoonful of chicken on the bottom right corner of each strip. Fold the bottom right corner up and over to the left edge of the strip to form a triangle. Now take the bottom left corner and fold it up and over to the right edge of the strip. Repeat folding steps until the whole strip is used up, trimming excess pastry and sealing with melted butter if necessary. Repeat with remaining pastry and chicken.
- To make the chutney, Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 6 to 8 minutes, or until soft. Add remaining ingredients, reduce heat to low and cook for 10 to 15 minutes, or until apricots are rehydrated and soft. Remove from heat, remove cinnamon stick and let cool slightly. Transfer to a small blender or food processor and blend until smooth. Transfer to a serving dish and refrigerate until ready to serve. Will keep in refrigerator in an airtight container for up to 1 week.
- Place briouats on lined baking sheet. Brush each with remaining butter mixture until lightly coated all over. Bake for 15 to 20 minutes, or until golden brown. Serve warm, with Apricot Chutney.
Drink Pairings
Fruit Bundt Cake
Ingredients
Serves 10 - 12
¾ cup (175 ml) orange juice (no pulp), divided
1 cup (250 ml) Bacardí Black Rum, divided
½ cup (125 ml) crystallized ginger, chopped into ¼-in (0.5 cm) cubes
¾ cup (175 ml) raisins
¾ cup (175 ml) sultanas
¾ cup (175 ml) dried currants
¾ cup (175 ml) candied lemon peel, chopped into ⅓-in (0.8 cm) cubes
¾ cup (175 ml) candied orange peel, chopped into ⅓-in (0.8 cm) cubes
¾ cup (175 ml) dried apricots, chopped into ⅓-in (0.8 cm) cubes
½ cup (125 ml) dried figs, chopped into ⅓-in (0.8 cm) cubes
½ cup (125 ml) pitted dates, chopped into ⅓-in (0.8 cm) cubes
½ cup (125 ml) prunes, chopped into ⅓-in (0.8 cm) cubes
½ tsp (2.5 ml) ground allspice
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) ground nutmeg
½ tsp (2.5 ml) ground ginger
8 oz (227 g) flour, divided
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) table salt
1¼ cups (310 ml) butter, divided
1 cup (250 ml) brown sugar, packed
1 tsp (5 ml) almond extract
½ tsp (2.5 ml) orange extract
1 tsp (5 ml) vanilla extract, divided
3 eggs
¼ cup (60 ml) molasses (optional)
2 large oranges, zest only
2 tsp (10 ml) grated ginger
2 cups (500 ml) icing sugar
2 to 3 tbsp (30 to 45 ml) milk
cranberries, currants, oranges, sage, mint, rosemary, cinnamon and/or star anise, for garnish
Instructions
- Combine ½ cup (125 ml) orange juice and ½ cup (125 ml) rum in a large non-reactive bowl. Add crystallized ginger, raisins, sultanas, currants, lemon peel, orange peel, apricots, figs, dates and prunes and mix well. Cover and let sit overnight on counter in a cool, dry place.
- Move oven rack to centre of oven and preheat oven to 325 F (170 C).
- In a medium bowl, sift together ground spices, 7 oz (200 g) flour, baking powder and salt. Set aside.
- In a large bowl, beat 1 cup (250 ml) butter, brown sugar, almond extract, orange extract and ½ tsp (2.5 ml) vanilla extract until lighter in colour and fluffy.
- Add eggs one at a time, beating well after each addition, until well incorporated. Beat in molasses, if using. Mix in orange zest and grated ginger. Fold in half of spiced flour mixture. Add remaining ¼ cup (60 ml) orange juice and mix well. Fold in remaining spiced flour mixture.
- Stir up dried fruit mixture so that everything is evenly incorporated. Sprinkle remaining 1 oz (27 g) flour over fruit to lightly coat. Add fruit to batter and mix until evenly incorporated.
- Grease sides of large Bundt pan (10 to 12 cup/2.5 to 3 L capacity) just before pouring in batter. Bake for 1½ hours, or until skewer inserted into cake comes out clean. Remove from oven and let rest for 5 minutes, then invert onto wire rack to cool completely. Once cool, slowly drizzle desired amount of remaining rum (up to ½ cup (125 ml)) evenly over cake, allowing liquid to fully soak in.
- Melt remaining ¼ cup (60 ml) butter and let cool slightly. In a medium bowl, whisk together melted butter, icing sugar and remaining ½ tsp (2.5 ml) vanilla extract. Whisk in 2 to 3 tbsp (30 to 45 ml) milk to achieve desired consistency for sugar glaze. Spoon glaze over cooled cake and decorate with fruit, herbs and/or spices, as desired. Cake will keep in an airtight container in a cool, dry place for 2 weeks.
Drink Pairings
Cranberry Flatbread with Honey & Goat’s Cheese
Ingredients
Serves 4-6
16 oz (500 g) pre-made pizza dough
15 to 20 roasted garlic cloves
1 shallot, sliced
1 cup (250 ml) crumbled goat’s cheese
½ cup (125 ml) raw walnut pieces
½ cup (125 ml) canned cranberry sauce
5 sprigs thyme, leaves only
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) honey
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Place pizza dough on a clean, floured surface. Using a rolling pin, roll out dough in any shape you desire to a ¼-in (0.5 cm) thickness. Transfer to lined baking sheet and bake for 5 to 8 minutes, or until cooked but not browned.
- Arrange garlic, shallot, goat’s cheese and walnuts evenly over entire surface of flatbread. Dollop 1 tsp (5 ml) spoonfuls of cranberry sauce over surface. Bake for another 10 minutes, or until golden brown and bubbling. Sprinkle with thyme, olive oil and honey. Season with salt and pepper, slice and serve immediately.
Drink Pairings
Cranberry Almond Ginger Cake
Ingredients
Serves 8
7 tbsp (105 ml) salted butter, room temperature
⅔ cup + 1 tbsp (150 + 15 ml) white sugar, divided
2 eggs
⅔ cup (150 ml) sour cream
2 tbsp (30 ml) milk
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) almond extract
1 cup (250 ml) flour
½ cup (125 ml) almond flour
1 tsp (5 ml) baking soda
¼ cup (60 ml) diced candied ginger ed candied ginger
1½ cups (375 ml) cranberries, divided, thawed if frozen
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) Disaronno Amaretto liqueur or water
⅔ cup (150 ml) icing sugar
½ cup (125 ml) toasted sliced almonds
Instructions
- Preheat oven to 350 F (180 C). Grease a 9-in (23 cm) springform cake pan and line bottom with parchment paper. Set aside.
- In a large bowl, cream together butter and ⅔ cup (150 ml) sugar with an electric mixer on high speed until light and fluffy, about 4 minutes. Add eggs, sour cream, milk, vanilla and almond extract. Mix for 1 minute to incorporate and set aside.
- In a separate bowl, mix together flour, almond flour, baking soda and baking powder. Add these dry ingredients to egg mixture and mix to combine. Gently fold in candied ginger and 1 cup (250 ml) cranberries.
- Pour batter into prepared cake pan and bake for 35 to 45 minutes, or until a toothpick inserted into center comes out clean. Let cool completely.
- Place remaining 1 tbsp (15 ml) sugar in a small bowl. Add remaining ½ cup (125 ml) cranberries and roll in sugar to coat.
- In another small bowl, mix together lemon juice, amaretto and icing sugar and stir until a thick glaze forms. Drizzle over cooled cake and top with sugared cranberries and sliced almonds.
Drink Pairings
Cranberry & Orange Chicken Thighs
Ingredients
Serves 4
1 orange, zest and juice
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) white balsamic vinegar or balsamic vinegar
½ tbsp (7.5 ml) Dijon mustard
2 garlic cloves, minced
2 shallots, sliced
2 tbsp (30 ml) olive oil
8 bone-in, skin-on chicken thighs
3 whole sprigs fresh rosemary
1 cup (250 ml) cranberries, thawed if frozen
salt and pepper, to taste
2 tbsp (30 ml) unsalted butter
Instructions
- In a large zip-top bag, combine orange zest and juice, maple syrup, vinegar, Dijon, garlic, shallot and olive oil. Add chicken, rosemary and cranberries. Season with salt and pepper and marinate for at least 6 hours, or overnight.
- Preheat oven to 400 F (200 C).
- Place chicken skin side up in an even layer in a 9 x 13-in (23 x 33 cm) casserole dish. Pour marinade from bag into dish. Divide butter into small pats and place evenly on top of each chicken thigh. Bake for 20 minutes, or until a meat thermometer inserted into thickest part of chicken reads 165 F (74 C), and chicken is golden brown. For extra-crispy skin, broil on high for 2 or 3 minutes to finish.