Double Tomato Rye Berry Salad

This substantial salad could be a lovely, light summertime meal on its own, but it shines as an accompaniment to other seasonal fare. A highlight of this salad is the addition of both roasted and raw cherry tomatoes, which creates a wonderful contrast of textures and a burst of both sweet and tart tomato flavour. Tomatoes are also an ode to the round and fiery colour of the sun during the solstice. Pair this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.
Ingredients Instructions

Ingredients

Serves 4-6
4 cups (1 L) mixed coloured cherry tomatoes, divided
drizzle + 2 tbsp (30 ml) olive oil, divided
¼ tsp (1 ml) fine sea salt, plus more to taste
freshly ground black pepper, to taste
3 tbsp (45 ml) fresh thyme leaves, divided
1½ cups (375 ml) dried rye berries or wheat berries
1 dried bay leaf
2 tbsp (30 ml) fresh lemon juice
1 clove garlic, minced
¼ tsp (1 ml) smoked paprika
2 Persian cucumbers, thinly sliced
⅓ cup (80 ml) crumbled feta
¼ cup (60 ml) fresh basil leaves, plus more for garnish

Instructions

  1. Preheat oven to 300 F (150 C). Line a rimmed baking sheet with parchment and set aside.
  2. Halve 2 cups (500 ml) cherry tomatoes and place cut-side up in a single layer on prepared baking sheet. Drizzle lightly with olive oil, season with salt and pepper and sprinkle with 1 tbsp (15 ml) thyme leaves.
  3. Transfer baking sheet to oven and cook tomatoes until nicely shriveled around edges, 1½ to 3 hours—time may vary greatly depending on size and water content of tomatoes, so keep an eye on them. At this point, you can cool cherry tomatoes to room temperature and then store in an airtight container in refrigerator for up to 5 days.
  4. When ready to assemble salad, place rye berries in a medium saucepan and cover with water by 2 in (5 cm). Add bay leaf and season heavily with salt. Bring to a boil, then reduce to a simmer and cook until rye berries are tender, about 30 minutes. Drain in a fine-mesh strainer and run under cool water until well chilled. Discard bay leaf. Place strainer in a sink and let drain while preparing dressing.
  5. In a large serving bowl, whisk remaining 2 tbsp (30 ml) olive oil, lemon juice, garlic, smoked paprika and remaining 2 tbsp (30 ml) thyme leaves until thoroughly combined. Season generously with salt and pepper. Add cooked rye berries and toss to coat in dressing. Slice remaining 2 cups (500 ml) cherry tomatoes in half and add to bowl along with roasted cherry tomatoes, cucumbers, feta and basil. Gently toss and top with more olive oil and basil, if desired. Season to taste with more salt and pepper, and serve.
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Drink Pairings

No-Bake Eggnog Cheesecake with Gingersnap Crust

No oven? No problem! This lip-smacking cheesecake can be prepared and refrigerated up to three days in advance, making it a breeze to plan your festive menu. Happy holidays! Pair this cheesecake with Sauternes Château Armajan des Ormes 2018 or Harvey’s Bristol Cream for a delightful pairing.
Ingredients Instructions

Ingredients

Serves 8 to 10
2 cups (500 ml) gingersnap cookie crumbs
1½ tsp (7.5 ml) ground cinnamon, divided
⅓ cup (80 ml) granulated sugar
¼ tsp (1 ml) salt, divided
¼ cup (60 ml) melted butter
2 tbsp (30 ml) gelatin crystals
¼ cup (60 ml) water, room temperature
1 lb (450 g) full-fat cream cheese, room temperature
1 cup (250 ml) icing sugar
¼ tsp (1 ml) ground nutmeg
⅛ tsp (a pinch) ground cloves
1 cup (250 ml) eggnog
½ tbsp (7.5 ml) rum (optional)
1 cup (250 ml) whipping cream
½ tbsp (7.5 ml) vanilla extract
whipped cream, sugared cranberries and fresh rosemary sprigs, for garnish

Instructions

  1. Lightly grease sides and bottom of a 9-in (23 cm) springform pan.
  2. In a large bowl, mix gingersnap crumbs, 1 tsp (5 ml) cinnamon, sugar and ⅛ tsp (a pinch) salt. Add melted butter and mix until combined.
  3. Transfer crumbs into prepared springform pan. Using back of a flat-bottomed measuring cup, press crumbs to line bottom of pan.
  4. In a small microwaveable bowl, sprinkle gelatin crystals over water and allow to bloom for 5 minutes.
  5. In a large bowl, use a hand mixer on medium speed to soften cream cheese until no lumps remain. Add icing sugar, nutmeg, cloves and remaining ½ tsp (2.5 ml) cinnamon and ⅛ tsp (a pinch) salt, and continue beating until fully incorporated. Slowly add eggnog and rum (if desired) to avoid them splattering out of bowl.
  6. Place bowl of gelatin in a bowl of hot water to melt gelatin. Alternatively, place in microwave for 10 to 15 seconds. Stir to ensure crystals have melted. Add to cream cheese mixture and mix until fully combined.
  7. In a separate large bowl, whip whipping cream and vanilla until medium peaks form. Fold about a third of whipped cream into cream cheese mixture until very few white streaks can be seen. Fold in remaining whipped cream until no streaks remain.
  8. Pour over crumb base in springform pan and smooth surface with an offset spatula. Refrigerate for at least 6 hours or preferably overnight.
  9. Before serving, gently run a sharp knife along edge of pan to loosen, then remove ring of springform pan. Decorate with whipped cream, sugared cranberries and rosemary sprigs as desired.
  10. Preheat oven to 400 F (200 C). Set out 10 to 12 metal cone moulds, about 4¾-in (12 cm) tall × 1¼-in (3 cm) diameter at base.
  11. On a clean work surface, roll puff pastry into a rectangle about ¼-in (0.6 cm) thick. Divide puff pastry into 2 parts if easier to work with. Using a sharp knife, cut pastry into 1-in (2.5 cm) wide strips.
  12. Starting from base of 1 metal cone mould, wrap a pastry strip around mould, overlapping by about ¼-in (0.6 cm) from edge of previous strip each time around mould. Continue wrapping towards tip of cone. If pastry strip ends along the way, continue with another strip. Place prepared cone tip-side up in cavity of a muffin pan. Repeat to make 10 to 12 cones or until all pastry is used.
  13. In a small bowl, whisk egg and water until combined. Using a pastry brush, brush egg wash over pastry cones.
  14. Bake cones for 15 to 20 minutes, until golden brown. Remove from oven and cool slightly on a rack. Gently remove metal cone moulds and let cones cool completely. Can be stored in an airtight container at room temperature for up to 1 day.
  15. In a shallow bowl, mix sugar and cinnamon.
  16. Brush cones with melted better and dust with cinnamon sugar. Place cones tip-side up on a baking sheet.
  17. Reserve 2 tbsp (30 ml) crushed pistachios for garnish. Place remaining pistachios in a small plate.
  18. Spoon Eggnog Pastry Cream into a piping bag with a ½-in (1.25 cm) round nozzle tip. Pipe cream into prepared pastry cones, filling to brim. Gently press filled cones over plate of pistachios to coat base of cones, then place on a baking sheet. The pistachios will “seal” cones so they can be placed standing tip-side up or laid on their sides.
  19. Place white chocolate in a small heatproof bowl over a small saucepan with simmering water, making sure bowl does not touch water. Stir until fully melted. Transfer melted chocolate to a small piping bag. Cut a small hole at tip of bag, about ¼-in (0.6 cm) in diameter. Pipe drips of chocolate from tip of each cone to slide gently down sides, then stand cones on a plate. Sprinkle wet chocolate with reserved crushed pistachios. Transfer cones to a serving platter standing tall like festive “trees” or laid on their sides.
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Drink Pairings

Festive Eggnog Cones

Taste the magic of the season in every bite of these finger-licking cones! Creamy eggnog filling is encased in flaky pastry dusted with cinnamon sugar, drizzled with white chocolate and sprinkled with pistachios. One may not be enough! Enjoy this dessert with Bumbu Crème or Baileys S’mores.
Ingredients Instructions

Ingredients

Serves 10 - 12 cones
1 lb (450 g) puff pastry, thawed if frozen
1 egg
1 tbsp (15 ml) water
1 cup (250 ml) granulated sugar
1 tbsp (15 ml) ground cinnamon
¼ cup (60 ml) melted butter
½ cup (125 ml) chopped shelled pistachios, divided
Eggnog Pastry Cream, make ahead, recipe follows
4 oz (110 g) white chocolate, melted
Eggnog Pastry Cream
2 cups (500 ml) eggnog
2 cups (500 ml) whole milk
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) salt
8 egg yolks
½ cup (125 ml) cornstarch
6 tbsp (90 ml) unsalted butter
1 tbsp (15 ml) vanilla extract
1 tbsp (15 ml) rum (optional)
½ tsp (2.5 ml) ground nutmeg

Instructions

  1. Preheat oven to 400 F (200 C). Set out 10 to 12 metal cone moulds, about 4¾-in (12 cm) tall × 1¼-in (3 cm) diameter at base.
  2. On a clean work surface, roll puff pastry into a rectangle about ¼-in (0.6 cm) thick. Divide puff pastry into 2 parts if easier to work with. Using a sharp knife, cut pastry into 1-in (2.5 cm) wide strips.
  3. Starting from base of 1 metal cone mould, wrap a pastry strip around mould, overlapping by about ¼-in (0.6 cm) from edge of previous strip each time around mould. Continue wrapping towards tip of cone. If pastry strip ends along the way, continue with another strip. Place prepared cone tip-side up in cavity of a muffin pan. Repeat to make 10 to 12 cones or until all pastry is used.
  4. In a small bowl, whisk egg and water until combined. Using a pastry brush, brush egg wash over pastry cones.
  5. Bake cones for 15 to 20 minutes, until golden brown. Remove from oven and cool slightly on a rack. Gently remove metal cone moulds and let cones cool completely. Can be stored in an airtight container at room temperature for up to 1 day.
  6. In a shallow bowl, mix sugar and cinnamon.
  7. Brush cones with melted better and dust with cinnamon sugar. Place cones tip-side up on a baking sheet.
  8. Reserve 2 tbsp (30 ml) crushed pistachios for garnish. Place remaining pistachios in a small plate.
  9. Spoon Eggnog Pastry Cream into a piping bag with a ½-in (1.25 cm) round nozzle tip. Pipe cream into prepared pastry cones, filling to brim. Gently press filled cones over plate of pistachios to coat base of cones, then place on a baking sheet. The pistachios will “seal” cones so they can be placed standing tip-side up or laid on their sides.
  10. Place white chocolate in a small heatproof bowl over a small saucepan with simmering water, making sure bowl does not touch water. Stir until fully melted. Transfer melted chocolate to a small piping bag. Cut a small hole at tip of bag, about ¼-in (0.6 cm) in diameter. Pipe drips of chocolate from tip of each cone to slide gently down sides, then stand cones on a plate. Sprinkle wet chocolate with reserved crushed pistachios. Transfer cones to a serving platter standing tall like festive “trees” or laid on their sides.
  11. In a medium saucepan over medium heat, bring eggnog, milk, sugar and salt to a simmer. Remove from heat.
  12. In a medium bowl, stir egg yolks and cornstarch. Add a ladleful of warm eggnog mixture and briskly stir to temper eggs. Repeat this step. Slowly add tempered eggs to rest of eggnog mixture and return to heat. Continue cooking over medium heat, stirring constantly, until mixture thickens and first bubble pops. Remove from heat.
  13. Add butter, vanilla, rum (if desired) and nutmeg. Stir until butter has melted and all ingredients are combined. Cover surface with plastic wrap to avoid a film forming. Cool slightly, then refrigerate for at least 4 hours and up to 3 days.
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Drink Pairings

No-Bake Cranberry Eggnog Parfaits

These visually stunning single-serve desserts are sure to impress guests at a celebration potluck or an elegant soirée. Tangy cranberries, silky eggnog custard, and fluffy pillows of whipped cream combine for parfait perfection! Pair them with Moscato d'Asti Ruffino or Carolans Irish Cream for a delightful match.
Ingredients Instructions

Ingredients

Serves 6
¾ cup (180 ml) cranberry sauce
1 cup (250 ml) eggnog
¾ cup (180 ml) milk
½ cup + 1 tbsp (140 ml) granulated sugar, divided
½ tsp (2.5 ml) ground nutmeg
½ tsp (2.5 ml) ground cinnamon
4 egg yolks
⅛ tsp (a pinch) salt
1½ tbsp (22.5 ml) vanilla extract, divided
1½ tsp (7.5 ml) cornstarch
2 tbsp (30 ml) butter
1 cup (250 ml) whipping cream
½ cup (125 ml) crushed praline or SKOR bars, for garnish
cranberries, for garnish

Instructions

  1. Divide cranberry sauce equally into each of 6 heatproof glass dessert bowls. Set aside.
  2. In a medium saucepan over medium heat, heat eggnog, milk, ¼ cup (60 ml) sugar and the nutmeg and cinnamon until sugar has melted and mixture comes to a simmer. Remove from heat.
  3. In a large bowl, whisk egg yolks, ¼ cup (60 ml) sugar, salt, 1 tbsp (15 ml) vanilla and cornstarch until combined and no lumps remain.
  4. Using a ladle, slowly and carefully pour about ½ cup (125 ml) warm milk mixture over egg mixture, stirring vigorously to avoid scrambling eggs. Pour back into saucepan with remaining milk and whisk to combine. Return saucepan to medium heat and stir mixture constantly until it thickens to consistency of custard. Stop at first bubble that pops. Remove from heat and immediately add butter. Whisk vigorously for about 30 seconds. Strain through a fine-mesh strainer into a bowl to remove any lumps.
  5. Pour custard into dessert bowls with cranberry sauce, dividing equally. Cover surface of custard with plastic wrap and refrigerate for 2 to 3 hours, until set.
  6. In a medium bowl, whisk whipping cream and remaining 1 tbsp (15 ml) sugar and ½ tbsp (7.5 ml) vanilla until medium peaks form. Spoon as desired over custard. Can be made ahead and refrigerated for up to 1 day. When ready to serve, garnish with crushed praline and cranberries as desired.
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Drink Pairings

Cookie Wreath

Celebrate the season with a stunning holiday cookie wreath that’s as delightful to admire as it is to eat! This festive creation starts with a versatile dough divided into three portions, each infused with unique flavours: zesty orange, rich chocolate, and warming ginger. The result is a vibrant, aromatic assortment of cookies that come together to form a beautiful, edible wreath—perfect for decorating the table or gifting to loved ones. Serve this cookie wreath with Amarula Cream Liqueur or On The Rocks Effen Espresso Martini.
Ingredients Instructions

Ingredients

Serves 10-12
2¼ cups (560 ml) icing sugar
1½ cups (375 ml) unsalted butter, room temperature
1½ cups (375 ml) unsalted butter, room temperature
1 large egg
1 large egg white
3¾ cups + 2 tbsp (960 ml) all-purpose flour, divided, plus extra for rolling cookies
1½ tsp (7.5 ml) baking soda
1½ tsp (7.5 ml) cream of tartar
½ tsp (2.5 ml) fine sea salt
1 tbsp (15 ml) finely grated orange zest
¼ cup (60 ml) Dutch-processed cocoa powder
2 tbsp (30 ml) molasses
1 tsp (5 ml) ground ginger
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
icing, jam, sprinkles, chopped nuts or other decorations, for garnish

Instructions

  1. In bowl of a stand mixer fitted with paddle attachment, mix icing sugar, butter, vanilla, egg and egg white until well combined.
  2. In a medium bowl, whisk 3¾ cups (930 ml) flour, baking soda, cream of tartar and salt. Add dry flour mixture to icing sugar mixture and combine until dough just comes together. Divide dough equally into thirds and place into 3 separate medium bowls.
  3. To first bowl, add orange zest and 1 tbsp (15 ml) flour and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  4. To second bowl, add cocoa powder and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  5. To third bowl, add molasses, ginger, cinnamon, cardamom and remaining 1 tbsp (15 ml) flour. Use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  6. Refrigerate all 3 doughs for at least 3 hours or up to 24 hours.
  7. Preheat oven to 350 F (175 C). Line 3 or 4 baking sheets with parchment and set aside.
  8. Lightly flour a clean work surface. Working with 1 dough at a time, roll out dough to ¼-in (0.6 cm) thick. Cut into desired shapes with 2- to 3-in (5 to 7.5 cm) cookie cutters. Place cookies at least 1-in (2.5 cm) apart on 1 of prepared baking sheets. After cutting as many cookies as possible, lightly press scraps of dough together and reroll before cutting out more cookies. Place cookie-filled baking sheet in freezer for 10 to 20 minutes. Repeat rolling, cutting and chilling with remaining 2 doughs.
  9. Bake chilled cookies, 1 sheet at a time, until set around edges, 8 to 12 minutes. Baking time will vary depending on which dough you are baking and shape and size of your cookies. Let cookies cool for 5 minutes on baking sheet before transferring to a rack to cool completely at room temperature.
  10. Garnish cookies as desired before arranging on a platter in a wreath shape. To obtain a fuller look, layer cookies 2 to 3 high. Finish off wreath with a ribbon or bow, if desired.
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Drink Pairings

Rye Chocolate Pretzel Cookie Cake

This giant cookie is designed to delight a crowd. A decadent creation, this cookie cake is a sweet and satisfying treat that offers layers of texture thanks to creamy puddles of chocolate, crunchy cacao nibs and salty pretzels. Serve this pretzel cookie with Kilkenny Irish Cream Ale Draught.
Ingredients Instructions

Ingredients

Serves 8-10
1½ cups (375 ml) all-purpose flour
⅓ cup (80 ml) cocoa powder
½ tsp (2.5 ml) baking soda
¼ tsp (1 ml) kosher salt
½ cup (125 ml) unsalted butter, room temperature
½ cup (125 ml) granulated sugar
½ cup (125 ml) packed light brown sugar
1 large egg
1 tbsp (15 ml) Alberta Premium Canadian Rye Whisky
½ cup (125 ml) mini pretzels, divided
3½ oz (105 g) bittersweet chocolate, chopped
4 tbsp (60 ml) cacao nibs, divided

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a large bowl, whisk flour, cocoa powder, baking soda and salt until well combined. Set aside.
  3. In bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add egg and whisky and beat again on medium speed until well combined, about 1 minute. With mixer running on low, gradually add flour mixture, beating until just combined, about 1 minute. Lightly crush ¼ cup (60 ml) pretzels, then fold them in along with chopped chocolate and 3 tbsp (45 ml) cacao nibs.
  4. Transfer cookie dough to a large sheet of parchment. Cover top with another sheet of parchment and roll out dough to a 9-in (23 cm) round. Remove and discard top layer of parchment and trim edges if desired for a cleaner-looking final cookie cake. Transfer dough round on parchment to a large baking sheet. Sprinkle with remaining 1 tbsp (15 ml) cacao nibs and ¼ cup (60 ml) whole pretzels, pressing lightly into dough to adhere.
  5. Bake until just set around edges and a slight indent remains when you press your finger into cookie, about 15 minutes. Let cool on baking sheet for at least 20 minutes, then cut into wedges and serve.
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Drink Pairings

Hard Cider Gravy

Gravy is a starring staple at Thanksgiving and, for many, crowns everything from slices of turkey to mashed potatoes to vegetables. This recipe can be made ahead and refrigerated until ready to use. For best results, use Strongbow Original Dry Cider in this gravy.
Ingredients Instructions

Ingredients

Serves 6
½ cup + 2 tbsp (155 ml) unsalted butter, divided
¾ cup (180 ml) all-purpose flour
1 medium onion, sliced
2 cloves garlic, smashed
1 large Gala apple, cored and chopped
2 cups (500 ml) Strongbow Original Dry Cider
7 cups (1.75 L) homemade turkey stock or low-sodium chicken stock
kosher salt and freshly ground black pepper, to taste

Instructions

  1. In a small frying pan over medium-high heat, melt ½ cup (125 ml) butter. Sprinkle flour over melted butter and cook, whisking constantly, until mixture is golden and smells nutty, 2 to 4 minutes. This is called a roux. Transfer roux to a heatproof bowl and set aside. Roux will darken as it sits.
  2. In a medium saucepan over medium heat, heat remaining 2 tbsp (30 ml) butter. Add onions, garlic and apples, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 18 to 20 minutes. Stir in cider, bring to a simmer and let cook until liquid volume has reduced by about half, about 4 minutes. Stir in stock, reduce heat and simmer for 30 minutes. Strain infused stock through a fine-mesh strainer into a large bowl, pressing on solids to extract as much liquid as possible before discarding solids.
  3. Return strained stock to saucepan and bring to a boil over medium-high heat. Add roux in 4 additions, whisking constantly after each addition and making sure roux is incorporated before adding next amount. Whisk gravy constantly until thick and smooth, about 5 minutes. Gravy should be consistency of heavy cream. Season to taste with salt and pepper.
  4. Transfer to a gravy boat or bowl and serve while warm. Can be made ahead and stored in an airtight container in refrigerator for up to 3 days. Warm gently over low heat before serving, whisking in a bit more cider or stock to thin if needed.
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Drink Pairings

Beet Brownie & Cointreau Cheesecake Swirl Bars

Roasted beets add richness and a slight garnet colour to these over-the-top brownie bars. Once cooled and cut, these bars travel well and make ideal host gifts. These Beet Brownie and Cointreau Cheesecake Bars can be gifted alongside Five Farms Single Batch Irish Cream Liqueur or a bottle of Cointreau.
Ingredients Instructions

Ingredients

Serves 16 bars
2 large beets (about 10 oz/280 g total)
4 oz (110 g) cream cheese, room temperature
2 tbsp + ½ cup (155 ml) granulated sugar, divided
5 large eggs, room temperature, divided
1 tbsp (15 ml) Cointreau
1 orange, finely grated zest only
1 cup (250 ml) unsalted butter
8 oz (225 g) dark chocolate, roughly chopped
1 cup (250 ml) all-purpose flour
¼ cup (60 ml) cocoa powder
1 tsp (5 ml) baking powder
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) vanilla extract
½ cup (125 ml) light brown sugar

Instructions

  1. Preheat oven to 400 F (200 C).
  2. Trim beets, then peel and pierce each with a fork several times. Wrap each in foil and place on a baking sheet. Roast until fork-tender, 50 to 60 minutes. Set aside until cool enough to handle.
  3. Meanwhile, make Cointreau cheesecake mixture. In a medium bowl, combine cream cheese, 2 tbsp (30 ml) sugar, 1 egg, Cointreau and orange zest. Stir with a fork until smooth and well combined. Set aside.
  4. Reduce oven temperature to 350 F (175 C). Line a 9-in (23 cm) square baking pan with parchment and set aside.
  5. Roughly chop beets and weigh out 8 oz (225 g). Add to bowl of a food processor or blender and purée until smooth, scraping down sides of processor bowl or blender pitcher as needed. Transfer beet purée to a medium bowl.
  6. Place butter and chocolate in a medium saucepan and set over medium heat. Stirring constantly with a heatproof spatula, cook mixture until melted and smooth, about 4 minutes. Stir chocolate mixture into beet purée until well combined.
  7. In a medium bowl, whisk flour, cocoa powder, baking powder and salt.
  8. In a large bowl, combine remaining 4 eggs, vanilla, brown sugar and remaining ½ cup (125 ml) sugar and whisk with a hand mixer until lighter in colour and aerated, about 2 minutes. With a rubber spatula, fold beet mixture into egg mixture until just combined. Add flour mixture and mix until just combined. Pour batter into prepared pan, reserving about ⅓ cup (80 ml), and smooth into an even layer. Top brownie batter with dollops of Cointreau cheesecake mixture and dollops of reserved brownie batter. Using tip of a knife, lightly mix and marble 2 batters together.
  9. Bake until a knife inserted into centre comes out with just a few moist crumbs sticking to it, 30 to 35 minutes. Transfer pan to a rack to cool to room temperature. Cut and serve. Bars can be made ahead and stored in an airtight container in refrigerator for up to 5 days.
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Drink Pairings

Sweet Potato Cookies with RumChata Frosting

A twist on the pumpkin spice craze, here sweet potato adds an earthy sweetness to these lightly spiced, soft and cakey cookies. Topping them with decadent RumChata Frosting makes sure that no one will be able to resist a second cookie. Enjoy this cookie with Rumchata Cream Liqueur.
Ingredients Instructions

Ingredients

Serves 30 cookies
SWEET POTATO COOKIES
1 large sweet potato, peeled and roughly chopped
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
1 tsp (5 ml) ground cinnamon, plus more for garnish
½ tsp (2.5 ml) ground nutmeg
½ tsp (2.5 ml) ground ginger
⅛ tsp (a pinch) ground cloves
10 tbsp (150 ml) unsalted butter, room temperature
¾ cup (180 ml) granulated sugar
½ cup (125 ml) packed light brown sugar
1 large egg
1 tsp (5 ml) vanilla extract
RUMCHATA FROSTING
1 cup (250 ml) unsalted butter, room temperature
4 cups (1 L) icing sugar, divided
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) fine sea salt
⅓ cup (80 ml) RumChata Cream Liqueur

Instructions

  1. To make the cookies, bring a saucepan of water to a boil over high heat. Add sweet potatoes and cook until fork-tender, about 10 minutes. Drain and transfer to a bowl. Use a fork to mash warm sweet potatoes until smooth, with few to no lumps. Set aside 1 cup (250 ml) mashed sweet potatoes and reserve rest for another use.
  2. Preheat oven to 350 F (175 C). Line 2 baking sheets with parchment and set aside.
  3. In a medium mixing bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves until well combined. Set aside.
  4. In bowl of a stand mixer fitted with paddle attachment, cream butter and sugars until well combined. Stir in egg, then add reserved sweet potatoes and vanilla, mixing until well combined. Scrape down sides of bowl with a rubber spatula as needed. Add flour mixture and mix until just combined.
  5. Using a 1½ tbsp (22.5 ml) cookie scoop, scoop cookie dough onto prepared baking sheets, spacing them 2-in (5 cm) apart.
  6. Bake 1 tray at a time until cookies are puffed and set, 13 to 15 minutes. Cool on baking sheet for several minutes, then transfer to a rack to cool completely. 
  7. To make the RumChata Frosting, in a large bowl, combine butter, 2 cups (500 ml) icing sugar, vanilla, cinnamon, salt and RumChata. Using a hand mixer, beat until smooth. Add remaining 2 cups (500 ml) icing sugar and beat until light and fluffy. Frosting can be stored in an airtight container in refrigerator for up to 4 days. Bring to room temperature and rewhip before using.
  8. Once cool, spread a dollop of RumChata Frosting on cookies. Serve right away or store in an airtight container in a single layer in refrigerator for up to 2 days. Bring to room temperature before serving.
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Drink Pairings

Halloweenies

Bring a bit of whimsy and fun to the party with these quick and easy sausage roll canapés. In a pinch, use store-bought grainy mustard and spike it with a splash of Dark Matter. Enjoy these Halloweenies with Hoyne Brewing Dark Matter beer.
Ingredients Instructions

Ingredients

Serves 8-10 people. Makes about 20 canapés.
HALLOWEENIES
1 lb (450 g) frozen puff pastry sheets
1 lb (450 g) sausages (maple breakfast or a thinner type such as merguez or sujuk)
1 egg yolk
1 tbsp (15 ml) milk
edible eyes or sour cream and green peppercorns, for garnish
DARK MATTER HONEY MUSTARD
½ cup (125 ml) yellow mustard seeds
¼ cup (60 ml) black mustard seeds
¾ cup (180 ml) Hoyne Brewing Dark Matter, plus more as needed
2⅛ tsp (10 ml + a pinch) salt, divided
½ cup (125 ml) malt vinegar
2 tsp (10 ml) granulated sugar
½ tsp (2.5 ml) granulated garlic
¼ cup (60 ml) liquid honey, plus more to taste

Instructions

  1. To make the Halloweenies, thaw puff pastry in refrigerator for 3 to 4 hours.
  2. If using merguez or other longer sausage, cut into 3½-in (9 cm) long pieces.
  3. On a lightly floured surface, use a pizza cutter to cut puff pastry sheets into ⅓-in (0.8 cm) strips. Wrap each sausage with 2 or 3 strips of puff pastry, as needed, leaving a small gap near 1 end to place eyes in step 6. Transfer to a parchment-lined baking sheet, loosely cover with plastic wrap and refrigerate for 30 minutes.
  4. Preheat oven to 425 F (220 C) and set rack to centre position.
  5. To make the honey mustard, In a small pan over medium heat, toast mustard seeds until warm and fragrant, about 2 minutes. Transfer to a jar with a tight-fitting lid and pour in Dark Matter to cover. Add a pinch of salt, stir well and add more beer to cover again. Seal jar and let sit at room temperature for 24 hours.
  6. The following day, in a food processor, combine soaked mustard seeds, vinegar, sugar, remaining 2 tsp (10 ml) salt and garlic and pulse to preferred consistency.
  7. To finish, combine mustard with honey, adding more honey to taste. Mustard can be made ahead and stored in an airtight container in refrigerator for up to 1 month.
  8. In a small mixing bowl, whisk egg yolk and milk. Remove wrapped sausages from refrigerator and brush tops with egg mixture. Transfer to oven. Bake until sausage reaches internal temperature of 165 F (74 F) and pastry is golden brown, 25 to 30 minutes.
  9. Garnish each canapé with 2 edible eyes or 2 small dots of sour cream with green peppercorns set in centre of each. Serve with Dark Matter Honey Mustard.
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