Basque Cheesecake with Roasted Grapes & Red Wine Caramel Sauce

Basque cheesecakes have surged in popularity, and it is easy to see why. A dreamy, creamy cheesecake that does not need to be babied with a water bath, is not too sweet and has an extra boost of flavour thanks to a deeply toasted, caramelized top. Drizzle with a red wine caramel sauce and your taste buds will thank you.
Ingredients Instructions

Ingredients

Serves 12
4 ½ x 8 oz (227 g) cream cheese, room temperature
1 ⅔ cups (400 ml) granulated sugar
2 cups (500 ml) whipping cream
3 tbsp (45 ml) all-purpose flour
6 large eggs + 1 egg yolk
1 tsp (5 ml) vanilla bean paste
2 lbs (900 g) red grapes, on the vine
¼ cup (60 ml) fresh orange juice
2 tsp (10 ml) liquid clover honey
RED WINE CARAMEL SAUCE (make ahead, recipe follows)
½ vanilla bean, halved lengthwise
1 cup (250 ml) red wine
1⅓ cups (325 ml) granulated sugar
¼ cup (60 ml) water
1 tbsp (15 ml) unsalted butter

Instructions

  1. Preheat oven to 450 F (230 C). Line a 10-in (3 L) springform pan with 2 large pieces of parchment paper that overlap in the middle, pressing and creasing to fit snugly in pan and leaving at least 2-in (5 cm) of overhang around all edges. Set aside.
  2. In a stand mixer fitted with paddle attachment, combine cream cheese and sugar. Begin beating on low and gradually increase to high, beating until mixture is smooth and creamy, 4 to 6 minutes, stopping to scrape down sides of bowl as needed with a rubber spatula.
  3. Meanwhile, in a medium bowl, whisk together whipping cream and flour until mostly smooth, about 2 minutes. Add to cream cheese mixture. Beat on low just until incorporated. Add eggs and egg yolk, one at a time, beating on medium-low until combined after each addition. Add vanilla bean paste and beat on low until just combined. Pour mixture into prepared pan and level with a rubber spatula or the back of a spoon.
  4. Bake cheesecake until top is very dark brown and centre is still very jiggly, about 30 to 40 minutes. Transfer to a wire rack, allowing cheesecake to cool completely to room temperature in pan, about 3 hours. Chill, uncovered, at least 4 hours or up to 3 days.
  5. About an hour before serving, preheat oven to 425 F (220 C).
  6. Remove cheesecake from refrigerator, remove sides of pan, place cheesecake on a cake plate and carefully peel back parchment paper. Let stand at room temperature for 30 minutes to 1 hour.
  7. Line a rimmed baking sheet or a 9 × 13-in (23 × 33 cm) baking dish with parchment paper. Place grapes on parchment, drizzle with orange juice and honey and gently toss. Roast in oven until grapes just start to split, about 15 minutes. Set grapes aside to cool slightly for 10 minutes.
  8. Serve slices of cheesecake topped with warm grapes and a drizzle of Red Wine Caramel Sauce.
  9. Any leftover cheesecake may be refrigerated, uncovered, for up to 3 days.
  10. RED WINE CARAMEL SAUCE
  11. Scrape vanilla seeds into a small saucepan, then add vanilla pod and red wine. Bring to a boil over medium-high heat until wine is reduced to about ½ cup (125 ml), about 10 minutes. Remove saucepan from heat and discard vanilla pod.
  12. In a medium saucepan, stir together sugar and water. Bring to a boil over medium-high heat. Boil without stirring, washing down any sugar crystals that form on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook, swirling pan occasionally, until deep golden. Remove pan from heat and carefully pour red wine reduction down side of pan into caramel. Take care, as it will steam and sputter. Return saucepan to medium-low heat and stir continuously until caramel is smooth and has thickened slightly, about 4 minutes. Remove from heat and stir in 1 tbsp (15 ml) butter. Set aside or transfer to an airtight container and refrigerate for up to 1 week.
  13. Makes about 2 cups (500 ml)
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Drink Pairings

BC Blueberry & Hazelnut Galette

Blueberry BC bounty! Enjoy this BC Blueberry and Hazelnut Galette this summer while these tasty berries are in season. Don’t be shy to add a scoop of vanilla ice cream or top it with whipped cream. Serve this easy-to-make dessert along side our Grilled BC Halibut Burgers recipe.
Ingredients Instructions

Ingredients

Serves 10
½ cup (125 ml) toasted BC hazelnuts, plus extra for garnish
2 tbsp + ¼ cup (90 ml) granulated sugar, divided
1 cup + 2 tbsp (280 ml) all-purpose flour
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
½ cup (125 ml) cold unsalted butter, cubed
2 tbsp (30 ml) ice-cold water
12 oz (340 g) fresh blueberries
1 tbsp (15 ml) cornstarch
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) whipping cream
3 tbsp (45 ml) turbinado sugar

Instructions

  1. In a food processor, pulse hazelnuts and 2 tbsp (30 ml) sugar until a sandy texture. Add flour, salt and cinnamon and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer mixture to a clean work surface and gently pat dough together into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  2. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside.
  3. In a large bowl, toss together blueberries, cornstarch, lemon zest, lemon juice and remaining ¼ cup (60 ml) sugar.
  4. Transfer chilled dough to a lightly floured surface and roll out to a 12-in (30 cm) round. Carefully transfer to prepared baking sheet. Mound blueberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with cream and sprinkle with turbinado.
  5. Bake galette until crust is dark golden brown and filling is bubbling, 45 to 50 minutes. Let cool to room temperature before serving.
  6. Serve with a scoop of vanilla ice cream and a sprinkle of hazelnuts, if desired.
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Drink Pairings

Irish Coffee Soda Bread Pudding & Whiskey Caramel Sauce

Celebrate St. Patrick’s Day with an Irish-inspired brunch!
Ingredients Instructions

Ingredients

Serves 6
INGREDIENTS FOR SODA BREAD
1½ cups (375 ml) all-purpose flour
2 cups (500 ml) whole wheat flour
1 tbsp (15 ml) baking soda
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) kosher salt
½ tsp (2.5 ml) cream of tartar
3 tbsp (45 ml) unsalted butter, cold and cut into cubes
1½ cups (375 ml) buttermilk, plus extra
1 large egg
INGREDIENTS FOR WHISKEY CARAMEL SAUCE
1½ cups (375 ml) granulated sugar
⅔ cup (150 ml) water
1 tbsp (15 ml) liquid honey
¼ cup (60 ml) unsalted butter, cut into small pieces
2 oz (60 g) cream cheese, cut into small pieces
¼ tsp (1 ml) kosher salt
¼ cup (60 ml) Irish whiskey
¼ cup (60 ml) whipping cream
INGREDIENTS FOR BREAD PUDDING
½ cup (125 ml) raisins
¼ cup (60 ml) Irish whiskey
unsalted butter, for greasing
1 tbsp (15 ml) espresso powder
1 tbsp (15 ml) boiling water
4 large eggs
¾ cup (175 ml) light brown sugar
2 cups (500 ml) whole milk
½ cup (125 ml) brewed coffee, chilled
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) kosher salt
2 tbsp (30 ml) demerara sugar
whipped cream, to serve (optional)

Instructions

  1. To make Soda Bread, position rack in centre of oven, then preheat to 350 F (180 C). Line a baking tray with parchment paper and set aside.
  2. In a large bowl, whisk together both flours, baking soda, baking powder, salt and cream of tartar. Add butter and, using your hands, rub in butter between fingertips until mixture resembles breadcrumbs. Set aside.
  3. In a measuring jug or medium bowl, whisk together buttermilk and egg until thoroughly combined.
  4. Make a well in centre of flour mixture and add buttermilk mixture. Using a fork, incorporate liquid into flour mixture until just combined and a shaggy, sticky dough forms. Fine if a few dry patches remain. DO NOT overmix dough, as resulting loaf could become tough and dense. Turn out dough onto a floured surface and, using hands or a bench scraper, quickly and gently form dough into an 8-in (20 cm) round. Place on prepared baking tray and using a serrated knife, cut a large cross across top, cutting two thirds of the way into the dough. Brush loaf lightly with a little extra buttermilk. Transfer loaf to oven and bake until a wooden skewer inserted into centre comes out clean, about 45 to 60 minutes. Transfer to a wire rack to cool completely to room temperature. Soda Bread may be made up to 3 days in advance.
  5. While Soda Bread cools, make Whiskey Caramel Sauce. In a medium saucepan, add sugar, water and honey, then cook over medium-high heat, stirring occasionally, until sugar has completely dissolved. Stop stirring and allow mixture to simmer until golden, about 15 to 20 minutes. Remove saucepan from heat and stir in butter, cream cheese and salt, whisking constantly until thoroughly combined. Add whiskey and cream and continue to whisk, taking care as mixture may bubble up. If not all cream cheese incorporates into sauce, blend briefly with an immersion blender or in a blender until well combined. Transfer to a heatproof container and set aside to cool to room temperature. Whiskey Caramel Sauce may be made in advance and kept covered and refrigerated for up to 1 week. When ready to serve, warm gently in a small saucepan over low heat, stirring often.
  6. To make Bread Pudding, place raisins in a small bowl and pour whiskey over top. Set aside for 30 minutes, stirring once or twice. Drain raisins in a fine mesh sieve, discarding remaining liquid, and set aside.
  7. While raisins plump, preheat oven to 350 F (180 C). Grease six 12 oz (355 ml) mini casserole dishes with butter and set aside.
  8. In a small bowl, whisk together espresso powder and boiling water until powder has dissolved.
  9. In a large bowl, whisk eggs and brown sugar until well combined. Add milk, coffee, vanilla and salt and whisk again. Whisk in espresso mixture until well incorporated. Cut loaf of soda bread into 1-in (2.5 cm) cubes, then add to coffee mixture and toss well. Divide among prepared baking dishes, pouring any remaining custard mixture over plated puddings. Let puddings soak for at least 30 minutes.
  10. While puddings sit, preheat oven to 350 F (180 C).
  11. Place bread puddings on a baking tray, cover baking dishes with tin foil and bake for 20 minutes. Uncover, sprinkle with demerara sugar and continue to bake until an instant read thermometer inserted in centre registers 165 F (74 C), about another 10 minutes. Let bread puddings cool for 10 minutes.
  12. Serve warm bread puddings with Whiskey Caramel Sauce and whipped cream, if desired.
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Drink Pairings

ZA'ATAR CRACKERS

How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!
Ingredients Instructions

Ingredients

Serves 12 - 15 cocktails
2 cups (500 ml) flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) water
5 tsp + 2 tbsp (25 ml + 30 ml) olive oil, divided
1 tbsp (30 ml) za’atar spice
Maldon salt, to taste

Instructions

  1. In a large mixing bowl, mix flour, baking powder and salt.
  2. Add water and 5 tsp (25 ml) oil. Using a spatula, mix to form a shaggy dough. With floured hands, bring dough together to form a ball. If dough is too dry, add a few more drops of water. Gently knead dough in bowl for 2 minutes. Wrap dough in plastic wrap and refrigerate for 1 hour.
  3. Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
  4. Remove dough from refrigerator. Cut a small piece from dough, about the size of a walnut. On a clean, floured surface, use a rolling pin to roll the ball as thin as possible into an oval shape. (You should be able to see your hand through it.) Place oval on baking sheet and repeat this step with remaining balls of dough, you should have 12 to 15 balls.
  5. Place remaining 2 tbsp (30 ml) of oil into a small ramekin. Using a pastry brush, brush oil onto each oval, then sprinkle with za’atar spice and Maldon salt.
  6. Bake until crackers are bubbly and golden brown, about 10 to 12 minutes. Remove and allow to cool. Store in an airtight container for up to 3 days.
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Drink Pairings

Rosemary Focaccia & Dipping Oils

How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!
Ingredients Instructions

Ingredients

Serves 1 loaf
ROSEMARY FOCACCIA
1 tsp (5 ml) honey
2 cups (500 ml) warm water
1 x 8 g package instant yeast
4 cups (1 L) flour
1 tsp (5 ml) salt
7 tbsp (105 ml) olive oil, divided
1 tbsp (15 ml) butter, room temperature
1 to 2 sprigs rosemary, stems removed, about 2 tbsp (15 ml)
Maldon sea salt, to taste
Citrus Herb-Infused Oil, to serve, recipe follows
CITRUS HERB-INFUSED OIL
1 cup (250 ml) olive oil
1 orange, zest only
3 sprigs thyme
1 sprig rosemary
1 sprig sage

Instructions

  1. In a large stainless-steel mixing bowl, whisk together honey and warm water. Add yeast and let sit for 3 minutes. Yeast should float and foam. If not, yeast is inactive and you will need to start again.
  2. Add flour and salt to water and mix to form a shaggy dough. With floured hands, gently knead dough a few times to form a ball. Set aside.
  3. Prepare another large stainless-steel bowl. Coat sides of bowl with 2 tbsp (30 ml) oil. Place dough inside bowl and rub top with 1 tbsp (15 ml) oil. Tightly cover top of bowl with plastic wrap and then with a tea towel. Place in a warm place for 4 hours to rise.
  4. Preheat oven to 375 F (190 C) and prepare a 11-in x 9-in (28 x 23 cm) non-stick pan. Rub butter on surface and sides of pan.
  5. Press dough into pan so it is evenly distributed. Cover again and allow to rise for 1 hour. Once risen, poke fingers onto entire surface of dough. Pour remaining 4 tbsp (60 ml) oil over focaccia. Add rosemary and salt. Bake for 20 minutes or until golden brown. If focaccia is still pale after 20 minutes, place under broil on high for 3 minutes or until golden. Rest for 5 minutes on a wire cooling rack and serve with infused oils.
  6. To make Citrus Herb-Infused Oil, In a medium saucepan over medium heat, warm olive oil. Add orange zest. Allow to cool completely and transfer to a glass jar. Add herbs and store in a cool dark place for up to one month.
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Drink Pairings

EVERYTHING BAGEL STRATA

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

Ingredients

Serves 2
2 tsp (10 ml) white sesame seeds
1½ tsp (7 ml) black sesame seeds
½ tsp (2.5 ml) poppy seeds
1½ tsp (7 ml) dried minced garlic
1½ tsp (7 ml) dried minced onion
1 tsp (5 ml) flakey sea salt
3 thick strips bacon
½ yellow onion, diced
2 cups (500 ml) mixed hearty greens, such as kale, Swiss chard or collard greens, packed
½ cup (125 ml) halved cherry tomatoes
3 x day-old everything bagels, cut into bite-sized pieces
4 large eggs
1 cup (250 ml) whole milk
1 tbsp (15 ml) Dijon mustard
½ cup (125 ml) shredded sharp cheddar cheese
½ cup (125 ml) shredded Monterey Jack cheese
¼ tsp (1 ml) ground black pepper
3 oz (90 g) block cream cheese, cut into bite-sized pieces
1 scallion, trimmed and thinly sliced

Instructions

  1. To make everything bagel seasoning, in a small bowl, whisk together white and black sesame seeds, poppy seeds, minced garlic, minced onion and sea salt. Transfer mixture to an airtight container and keep at room temperature until ready to use.
  2. Generously grease two 7 x 5-in (18 x 12 cm) round casserole dishes with olive oil. Place on a rimmed baking tray lined with parchment paper and set aside.
  3. In a large frying pan over medium heat, fry bacon, turning occasionally, until cooked through and crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain for 1 minute. Chop bacon and set aside. Pour out all but 1 tbsp (15 ml) bacon fat from frying pan and return pan to stove over medium heat.
  4. Add onion to hot frying pan and sauté until translucent, about 4 minutes. Stir in greens and cook, tossing often, until wilted and there is no liquid left in bottom of frying pan, about 4 minutes. Transfer onion mixture to a large bowl along with cherry tomatoes, bagel pieces and bacon. Toss to combine.
  5. In a measuring pitcher, whisk together eggs, milk, mustard, cheddar, Monterey Jack and pepper until well combined. Pour over bagel mixture and let sit for 5 minutes, gently stirring occasionally. Divide mixture evenly among prepared casserole dishes, pouring any remaining custard mixture at bottom of bowl over bagel mixture in dishes. Nestle cream cheese pieces in each casserole. Cover casserole dishes with foil and refrigerate on baking tray for at least 30 minutes or up to overnight.
  6. Preheat oven to 375 F (190 C). Remove casseroles from refrigerator, uncover and sprinkle with a 1 to 2 tbsp (15 to 30 ml) of homemade everything bagel seasoning. Bake until centre is set and edges are golden brown, about 25 to 35 minutes. Remove from oven and allow casseroles to cool on baking tray for 10 minutes. Garnish with a scattering of scallions and serve warm or at room temperature.
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Drink Pairings

WILD RICE PILAF

Here is a delicious side dish option for festive meals.
Ingredients Instructions

Ingredients

Serves 8 - 10
3½ cups (875 ml) chicken stock, divided
½ cup (125 ml) wild rice
1 tsp (5 ml) kosher salt, divided
½ cup + 2 tbsp (125 ml + 30 ml) vegetable oil, divided
3 cups (750 ml) thinly sliced shallots
3 cups (750 ml) sliced cremini mushrooms
½ tsp (2.5 ml) ground pepper
½ cup (125 ml) boiling water, divided
1 tsp (5 ml) saffron threads, crushed
1 cup (250 ml) basmati rice
½ cup (125 ml) dried barberries*
3 tbsp (45 ml) butter, divided
1 x 3-in (8 cm) cinnamon stick
1 bay leaf
4 cloves
10 peppercorns
3 green cardamom pods
½ cup (125 ml) pine nuts, lightly toasted
⅓ cup + 2 tbsp (75 ml + 30 ml) chopped parsley
1 tbsp (15 ml) white vinegar
*Can be purchased online or at specialty Persian food markets.

Instructions

  1. In a small saucepan over medium heat, bring to a boil 2 cups (500 ml) chicken stock, wild rice and ¼ tsp (1 ml) kosher salt. Reduce heat to low, cover and allow rice to simmer gently for 40 to 45 minutes, or until all liquid is absorbed and grains are chewy, yet tender. Remove from heat and set aside.
  2. In a large skillet, heat ¼ cup (60 ml) vegetable oil over medium-high heat until shimmering. Add half the sliced shallots and ⅛ tsp (a pinch) kosher salt and fry until deep golden brown in colour, stirring regularly to avoid scorching. Using a slotted spoon, remove fried shallots from skillet and spread over a paper towel-lined baking sheet. Repeat this step with remainder of shallots. Pour out and reserve any remaining oil in the skillet into a small heatproof bowl and set aside.
  3. In the same skillet, fry sliced mushrooms until any released liquid evaporates. Season with ¼ tsp (1 ml) kosher salt and ground pepper. Set aside.
  4. In a small bowl, add ¼ cup (60 ml) boiling water to crushed saffron and set aside until ready to use.
  5. In a large heatproof bowl, add basmati rice, 1½ cups (375 ml) chicken stock, ¼ tsp (1 ml) kosher salt and 1 tbsp (15 ml) reserved oil from fried shallots. Cover and microwave on high for 5 minutes. Then continue microwaving for another 12 minutes on medium. Remove from microwave and fluff lightly with a fork.
  6. Meanwhile, in a heatproof medium bowl, soak barberries in ¼ cup (60 ml) boiling water for about 15 minutes and then drain out liquid.
  7. In a medium skillet over medium heat, melt 1 tbsp (15 ml) butter. Add barberries and saffron water and cook for 1 minute or until liquid looks shiny and syrupy. Turn off heat and add 1 cup (250 ml) cooked basmati rice and mix well. Set aside.
  8. In a large saucepan or wok, heat 2 tbsp (30 ml) vegetable oil over medium-high heat until shimmering. Add cinnamon stick, bay leaf, cloves, peppercorns and cardamom. Reduce heat to medium. Fry spices in oil until fragrant, about 1 minute. Using slotted spoon, remove all spices except cinnamon. Reduce heat and add butter. Once melted, add pine nuts, cooked wild and basmati rice, mushrooms and fried shallots. Increase heat to medium and mix well until ingredients are evenly distributed in the pilaf.
  9. Add chopped parsley and vinegar to rice. Cover and turn off heat. Allow to rest for 10 minutes before serving.
  10. When ready to serve, evenly spread saffron rice on top and garnish with 2 tbsp (30 ml) chopped parsley.
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Drink Pairings

Herb Parmesan Scones

Ingredients Instructions

Ingredients

Serves 15 scones
1¼ cups (310 ml) spelt flour
1¼ cups (310 ml) all-purpose flour, plus extra as needed
1½ tsp (7 ml) fine sea salt
1 tbsp (15 ml) baking powder
½ cup (125 ml) unsalted butter, chilled, cut into cubes
1⅓ cups (325 ml) plain Greek yogurt
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh tarragon leaves
¼ cup (60 ml) finely grated Parmesan, divided
butter or clotted cream, to serve (optional)

Instructions

  1. Preheat oven to 450 F (230 C). Place an ungreased baking sheet in oven while it is preheating.
  2. In a large bowl, whisk together flours, salt and baking powder. 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
  3. In a glass measuring cup or small bowl, whisk together yogurt, chives, tarragon and 2 tbsp (30 ml) Parmesan. Add yogurt mixture to flour and butter mixture and stir with a fork until a shaggy dough forms. Take care not to overmix; it is fine if there are a few patches of flour mixture remaining.
  4. Turn dough out onto a lightly floured work surface and gently knead together about 4 or 5 times until dough comes together.
  5. Press dough into a 1-in (2.5 cm) thick square then cut in half and stack one half on top of the other. Repeat twice more. Pat dough into a rectangle about ¾-in (2 cm) thick, then cut into 15 squares, each about 1½-in (3.75 cm) across.
  6. Transfer biscuits to preheated baking sheet, leaving about ½-in (1.25 cm) between each. Sprinkle tops of scones with remaining 2 tbsp (30 ml) Parmesan. Bake, rotating pan halfway through cooking time, until bottoms are deeply golden brown and baked through, about 10 to 13 minutes. Serve warm or at room temperature the same day with butter or clotted cream, if desired.
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Drink Pairings

Parker House Rolls served with Honey Butter

Ingredients Instructions

Ingredients

Serves 6 to 8
2 cups (500 ml) whole milk, warmed
¼ cup (60 ml) sugar
2 x ¼ oz (7 g) envelopes instant yeast
½ cup plus 3 tbsp (125 + 45 ml) unsalted butter, melted, divided
2 large eggs
6 cups (1.5 L) all-purpose flour
1 tbsp (15 ml) kosher salt
2 tsp (10 ml) flaky sea salt
1 tsp (5 ml) thyme leaves
Honey Butter, recipe follows, to serve
½ cup (125 ml) honey
1 cup (250 ml butter, softened
1 tsp (5 ml) kosher salt

Instructions

  1. In bowl of a stand mixer, combine milk, sugar and yeast. Let sit for 10 minutes, or until yeast has dissolved and is bubbly.
  2. Add ½ cup (125 ml) butter, eggs, flour and kosher salt. Mix with a dough hook until smooth and elastic, about 3 to 5 minutes. If you do not have a mixer, mix and knead by hand until smooth and elastic, about 8 to 10 minutes.
  3. Transfer dough to a clean bowl and cover with a damp towel. Let rise at room temperature until doubled in size, about 1 hour, depending on temperature of room. Or, place in refrigerator and let rise overnight.
  4. Grease a 9 x 11-in (23 x 28 cm) oven-safe casserole or baking dish. Roll dough out to 1-in (2.5 cm) thick and cut into rounds with a 3-in (8 cm) biscuit cutter. Fold each round in half like a taco and stand the “tacos” in casserole, open side facing up. Re-roll and cut excess dough and repeat.
  5. Cover with a damp towel and let proof until doubled in size, about 45 minutes to 1 hour.
  6. Preheat oven to 350 F (180 C). Transfer rolls to oven and bake for 20 to 25 minutes, or until golden brown and cooked all the way through.
  7. Remove from oven and let cool for 15 minutes. While rolls are still warm, brush with remaining 3 tbsp (45 ml) melted butter and sprinkle with flaky salt and thyme. Serve with Honey Butter.
  8. TO MAKE THE HONEY BUTTER: Mix all ingredients together until combined, then transfer to a serving dish. Makes 1½ cups (325 ml)
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Drink Pairings

Farro Waldorf Salad

Ingredients Instructions

Ingredients

Serves 6
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) Dijon mustard
1 lemon, zest and juice
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) minced chives
1 tbsp (15 ml) minced parsley
Salt and pepper, to taste
2 cups (500 ml) uncooked farro
3 cups (750 ml) mixed greens
2 stalks celery, cut into ½-in (1.25 cm) slices on the bias
1 apple, cored and cut into ½-in (1.25 cm) slices
½ cup (125 ml) crumbled Stilton cheese
¼ cup (60 ml) walnut pieces, toasted
1 cup (250 ml) microgreens

Instructions

  1. Cook farro according to package directions, then let cool to room temperature. Set aside.
  2. In a small bowl, mix together mayonnaise, mustard, lemon zest and juice, Worcestershire sauce, chives, parsley, salt and pepper until combined. Set aside.
  3. In a salad bowl, mix together remaining ingredients. When ready to serve, toss with dressing and enjoy.
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Drink Pairings

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