STOLLEN SWIRL BUNS
Ingredients
Serves 12 buns
⅔ cup (150 ml) whole milk
2 tsp (10 ml) active dry yeast
3¼ cups (810 ml) all-purpose flour, divided
½ cup (125 ml) dried cranberries
¼ cup (60 ml) roughly chopped candied orange peel (available at specialty grocery stores)
¼ cup (60 ml) roughly chopped dried apricots
2 tbsp (30 ml) brandy
¾ cup (175 ml) unsalted butter, room temperature, divided, plus extra for greasing
¾ cup (175 ml) raw cane sugar, divided
2 large eggs, room temperature
½ tsp (2.5 ml) fine sea salt
½ tsp (2.5 ml) ground cardamom
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
½ tsp (2.5 ml) ground allspice
⅓ cup (75 ml) marzipan, grated on large holes of a box grater
½ cup (125 ml) roughly chopped blanched almonds
icing sugar, for garnish
Instructions
- In a small saucepan, heat milk until just starting to steam. Remove from heat and pour into a medium bowl. Cool to about 110 F (43 C), and whisk in yeast and ½ cup (125 ml) flour. Cover bowl with a clean tea towel and set aside for at least 10 minutes.
- Meanwhile, wipe out saucepan used to heat milk and in it combine cranberries, candied orange peel, apricots and brandy. Warm gently over medium-low heat until just starting to steam. Remove from heat and set aside, allowing fruit to soak and cool to room temperature.
- In bowl of stand mixer fitted with paddle attachment, cream together ½ cup (125 ml) butter and ½ cup (125 ml) sugar until light and fluffy, about 4 minutes. Beat in eggs, 1 at a time, followed by salt and cardamom, until thoroughly combined. Add yeast mixture and another ½ cup (125 ml) flour. Mix on low until dough just comes together, about 30 seconds.
- Switch to dough hook attachment and add remaining 2¼ cups (560 ml) flour, ½ cup (125 ml) at a time, mixing on low speed until a soft dough forms. Knead on low speed for 5 minutes. Remove dough hook, cover mixing bowl with a tea towel and allow to rise in a warm place for about 1 hour, or until doubled in size.
- Meanwhile, in a small bowl, whisk together remaining ¼ cup (60 ml) sugar with cinnamon, nutmeg and allspice. Set aside.
- Tip out dough onto a lightly floured surface and roll into a 12 x 16-in (30 x 41 cm) rectangle. Spread remaining ¼ cup (60 ml) softened butter evenly over entire surface of dough. Sprinkle sugar mixture evenly over butter, then sprinkle on crumbled almond paste, almonds and soaked fruit. Starting from a short end, tightly roll dough into a log. Using a sharp knife, cut dough into 12 sections, each roughly 1-in (2.5 cm) thick.
- Generously butter two 13 x 18-in (33 x 46 cm) rimmed baking sheets. Place 6 buns on each sheet and cover loosely with plastic wrap. Refrigerate overnight (12 to 16 hours).
- When ready to bake, allow buns to rise in a warm place for about 1½ hours, or until doubled in size.
- Position oven racks in upper and lower thirds of oven. Preheat to 350 F (180 C). Discard plastic wrap and bake buns, rotating once halfway through baking time, until golden brown, about 22 to 25 minutes. Dust with icing sugar and serve warm. Buns are best served on day they are made, but can be stored in an airtight container in refrigerator for up to 2 days. To reheat, place in a 275 F (140 C) oven until warmed through, about 5 to 10 minutes.
Drink Pairings
Everything-Bagel Rugelach with Tomato Jam
Ingredients
Serves 12 rugelach
TOMATO JAM
2 lbs (1 kg) cherry tomatoes, halved
½ cup (125 ml) dark brown sugar
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) grated fresh ginger
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) ground cumin
¼ tsp (1 ml) to ½ tsp (2.5 ml) red pepper flakes, to taste
RUGELACH
1 tsp (5 ml) poppy seeds
1 tsp (5 ml) white sesame seeds
½ tsp (2.5 ml) caraway seeds
½ tsp (2.5 ml) coarse sea salt
½ tsp (2.5 ml) dehydrated onion flakes
¼ tsp (1 ml) dehydrated garlic flakes
1 cup (250 ml) all-purpose flour
½ cup (125 ml) cold unsalted butter, cut into large cubes
½ cup (125 ml) cold cream cheese, cut into large cubes
1 pinch kosher salt
1 tbsp (15 ml) fresh bread crumbs
1 large egg
½ tbsp (7 ml) water
Instructions
- To make tomato jam, in a medium, heavy-bottomed saucepan or Dutch oven, combine tomatoes, sugar, vinegar, ginger, salt, cumin and pepper flakes. Stirring constantly with a wooden spoon or heatproof spatula, bring to a boil over medium-high heat. Reduce heat to medium-low and gently simmer, stirring often, until thick and jammy, about 2 hours. To test if jam is done, run a spoon along bottom of pot through jam; it is done if no liquid fills in the path. Transfer to an airtight container. Cool at room temperature before sealing and refrigerating. Jam will keep, refrigerated, for up to 2 weeks.
- To make rugelach, in a small bowl, whisk together poppy seeds, sesame seeds, caraway seeds, sea salt and dehydrated onion and garlic.
- In a food processor fitted with steel blade attachment, pulse together flour, butter, cream cheese and kosher salt until just combined, about 4 or 5 pulses. Then let processor run until a shaggy dough ball forms, about 1 minute. Transfer dough to a lightly floured sheet of plastic wrap. Lightly flour hands and gently form dough into a disc, wrap and refrigerate for 1 hour.
- Place oven rack in middle of oven and preheat to 375 F (190 C). Stack 2 rimmed baking sheets and line top 1 with parchment paper. Set aside.
- On a lightly floured surface, roll dough into an 11-in (28 cm) circle, using a dinner plate and paring knife to trim edges. Using an offset spatula, spread ⅓ cup (75 ml) tomato jam over surface of dough, leaving a ½-in (1.25 cm) border. Sprinkle bread crumbs evenly over filling. Using a sharp knife or pizza cutter, cut disc into 12 equal wedges. Starting from wide end of each long triangle, roll up and press on pointy end to seal. Place seam-side down on prepared baking sheet. Repeat with remaining triangles, working quickly and placing rugelach about 2-in (5 cm) apart. Transfer baking sheet to freezer for at least 20 minutes. At this point, if desired, rugelach can be frozen hard, then transferred to an airtight container for up to 6 months. Defrost in refrigerator overnight before proceeding.
- When ready to bake, in a small bowl, whisk together egg and water. Using a small pastry brush, brush surface of cookies with egg wash. Lightly sprinkle seed mixture evenly over surface of cookies; you will have extra left over to use elsewhere. Bake until browned and flaky, about 25 to 30 minutes. Leaving rugelach on parchment, transfer to a wire rack to cool completely, about 1 hour. Rugelach may be stored in a cool place in an airtight container, layered between sheets of wax paper, for 1 to 2 days, or will keep refrigerated for up to 2 weeks. If storing in refrigerator, warm gently in a 275 F (140 C) oven for a few minutes before serving.
Drink Pairings
CRÈME BRÛLÉE SUGAR COOKIES
Ingredients
Serves 35 cookies
2 tbsp (30 ml) + ¾ cup (175 ml) unsalted butter, room temperature, divided
8 oz (227 g) cream cheese, room temperature
3 cups (750 ml) icing sugar
2 tbsp (30 ml) Irish cream liqueur
½ cup (125 ml) packed light brown sugar
1 cup (250 ml) granulated sugar, divided
1 large egg
1 tbsp (15 ml) vanilla extract
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) cornstarch
1 tsp (5 ml) baking soda
¼ tsp (1 ml) kosher salt
Instructions
- To make frosting, in bowl of stand mixer fitted with paddle attachment, beat 2 tbsp (30 ml) butter and cream cheese until smooth. Add icing sugar and Irish cream and mix until well combined. Transfer to an airtight container, cover and refrigerate until ready to use. Frosting may be made up to 1 week in advance.
- Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside.
- In clean bowl of stand mixer fitted with paddle attachment, cream together remaining ¾ cup (175 ml) butter, brown sugar and ½ cup (125 ml) granulated sugar until light and fluffy, about 4 minutes. Add egg and vanilla and mix until well combined.
- In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Add to ingredients in bowl of mixer and mix on low until well combined.
- Place tablespoon-sized balls of dough on lined baking sheets. Refrigerate for 15 minutes, then bake until edges just start to brown, 8 to 10 minutes. Allow cookies to sit for 2 minutes on sheet before transferring to a wire rack to cool completely. Cookies may be stored in an airtight container in refrigerator for up to 1 week, or frozen for up to 1 month.
- When ready to serve, place remaining ½ cup (125 ml) granulated sugar in a small bowl. Spread 1 heaping tbsp (about 15 ml) frosting onto each cookie, then press into granulated sugar, coating frosting. Place on an unlined baking sheet, sprinkle a little extra sugar over top of each cookie and, using a kitchen torch placed very close to cookies, caramelize sugar. Set aside to cool a few minutes before serving.
Drink Pairings
Rum and Eggnog Tart
Ingredients
Serves 10
2¼ cups (560 ml) all-purpose flour
¾ cup (175 ml) icing sugar, plus extra for dusting
¼ tsp (1 ml) salt
13 tbsp (195 ml) very cold unsalted butter, cut into pieces
1 large egg, lightly beaten
grapeseed oil or cooking spray, for greasing
9 egg yolks, divided
1⅓ cups (325 ml) whipping cream
⅓ cup (75 ml) whole milk
2 tsp (10 ml) vanilla extract
¼ tsp (1 ml) ground cinnamon, plus extra for dusting
½ tsp (2.5 ml) grated fresh nutmeg, plus extra for dusting
½ cup (125 ml) granulated sugar
3 tbsp (45 ml) spiced rum
Instructions
- In a food processor fitted with steel blade attachment, pulse together flour, icing sugar and salt. Scatter butter over dry ingredients and pulse 8 to 10 times, until butter is coarsely cut in. Add egg and process in long pulses, about 10 seconds each, until dough comes together in large clumps. Turn dough out onto a clean surface and, very sparingly, knead dough just to incorporate any dry ingredients that may have escaped mixing. Form into a disc, wrap in plastic wrap and refrigerate for 2 hours.
- Lightly grease a 9-in (23 cm) fluted tart pan with a removable bottom with grapeseed oil or cooking spray.
- Roll out dough on a lightly floured sheet of parchment paper into a 16-in (41 cm) round, lifting and turning dough occasionally so it does not stick. Using paper as an aid, turn dough into prepared tart pan before peeling off paper. Press dough into edges and seal any cracks in dough. Trim overhang to ½-in (1.25 cm), reserving excess dough, then fold in overhang, doubling up sides. Pierce bottom of crust all over with fork. Freeze for at least 30 minutes or up to 4 hours.
- Stack excess pastry on top of itself and re-roll to about ¼-in (0.5 cm) thick. Using star-shaped cookie cutters in different sizes, cut out as many stars as possible. Place stars on a parchment-lined baking sheet and freeze for at least 15 minutes or up to 4 hours.
- Place oven rack in middle of oven and preheat to 375 F (190 C).
- Butter shiny side of a piece of aluminum foil and place it, buttered-side down, tightly against frozen crust. Place tart pan on a baking sheet and bake crust for 20 minutes. Carefully remove foil. If crust has puffed up, press it down gently with back of a spoon. Bake crust 5 to 10 minutes longer, until firm but still pale. Transfer tart pan to a wire rack and cool crust to room temperature. Leave oven on.
- While crust cools, place 1 egg yolk in a bowl and whisk until liquefied. Brush chilled pastry stars with egg yolk, then bake until firm and golden brown, about 10 to 20 minutes, depending on size of stars. Transfer to a wire rack to cool completely.
- Reduce oven temperature to 300 F (150 C).
- In a large saucepan, whisk together cream, milk, vanilla, cinnamon and nutmeg. Bring to a hard simmer over medium heat. Meanwhile, in a large, heatproof bowl, whisk together remaining 8 egg yolks and granulated sugar until lightly thickened and pale. While whisking, slowly pour hot cream mixture into egg mixture. Add rum and stir to combine. Transfer mixture to a large glass measuring cup and allow to sit for 5 minutes. Carefully skim off and discard any foam that forms on surface of custard. You should be left with about 2½ cups (625 ml).
- Place cooled tart shell, still in pan, on a baking sheet and place in oven. Carefully pour custard into tart shell until it reaches top of pastry. Bake until custard is set around edges and just set in middle, about 30 to 40 minutes. Allow tart to cool to room temperature on a wire rack while still in pan.
- When ready to serve, remove tart from tart pan, place on a serving plate and lightly dust surface with cinnamon and nutmeg, if desired. Decorate tart with pastry stars. Dust some with icing sugar, some with cinnamon and leave some plain. Tart is best served the day it is made.
Drink Pairings
Nut, Farro and Mushroom Wreath served with Mushroom Gravy
Ingredients
Serves 6. May include egg and dairy.
oil, for greasing
1 cup (250 ml) farro
3 tsp (15 ml) salt, divided
1 bay leaf
1 large onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp (45 ml) olive oil
26 oz (750 g) mixed mushrooms, cleaned and roughly chopped
2 tsp (10 ml) chopped thyme leaves
4 sage leaves, chopped
1 tsp (5 ml) chopped fresh rosemary, plus 3 rosemary sprigs for garnish
¼ cup (60 ml) red wine
1 tsp (5 ml) red wine vinegar
1½ cups (375 ml) finely chopped toasted walnuts
2 tbsp (30 ml) nutritional yeast
2 eggs (or vegan egg substitute, if desired)
1 large russet potato, cooked and mashed, cooled (about 1 cup/250 ml)
¼ cup (60 ml) whole raw cranberries, for garnish
root vegetable chips, for garnish
FOR MUSHROOM GRAVY:
2 tbsp (30 ml) olive oil
1 lb (454 g) button or cremini mushrooms, sliced
salt and pepper, to taste
1 tsp (5 ml) balsamic vinegar
1 sprig thyme
2 tbsp (30 ml) flour
1 tsp (5 ml) Marmite or Vegemite (optional)
2 cups (500 ml) mushroom or vegetable stock
Instructions
- Grease a 9 to 10-in (23 to 25 cm) Bundt pan. Set aside.
- Cook farro according to package instructions, along with ½ tsp (2.5 ml) salt and bay leaf. Once cooked, drain and allow to cool. Discard bay leaf.
- In a large saucepan, sweat onion and garlic in olive oil over medium heat until translucent, about 5 minutes. Add mushrooms, remaining 2½ tsp (12.5 ml) salt, thyme, sage and rosemary. Cook until mushrooms have released their juices, about 5 minutes.
- Add red wine and red wine vinegar. Continue cooking until liquid has evaporated and mushrooms are slightly browned, about 5 to 10 minutes. Remove from heat and allow to cool to room temperature.
- In a large bowl, combine farro, mushroom mixture, walnuts, nutritional yeast and egg (or egg substitute). Press mixture into greased pan. Refrigerate for at least 2 hours and up to 24 hours.
- FOR MUSHROOM GRAVY: Heat olive oil in a large saucepan over medium heat. Add mushrooms, salt, pepper, vinegar and thyme, and cook until mushrooms have released their juices, about 5 minutes. Continue cooking until liquid has evaporated and mushrooms have slightly browned, another 5 to 10 minutes. Remove thyme sprig and discard. Sprinkle flour over mushrooms and mix until combined. Cook for about 2 minutes. Meanwhile, if using, dissolve Marmite or Vegemite into stock. Add stock to mushrooms and cook over low heat for about 10 minutes, or until gravy has thickened. Serve warm. Gravy can be stored in refrigerator for up to 3 days.
Drink Pairings
CACIO E PEPE SHORTBREAD
Ingredients
Serves approximately 36 shortbread
1 cup (250 ml) salted butter, softened
1 tbsp (15 ml) + 1 tsp (5 ml) coarsely ground black pepper, toasted until fragrant in a dry pan, divided
¼ cup (60 ml) + 1 tbsp (15 ml) icing sugar, sifted
¾ tsp (4 ml) salt
1½ cups (375 ml) flour
½ cup (125 ml) semolina flour
1 cup (250 ml) + ¼ cup (60 ml) packed finely grated Grana Padano cheese, divided
1 tbsp (15 ml) olive oil
Instructions
- In bowl of a stand mixer fitted with paddle attachment, combine butter, 1 tbsp (15 ml) pepper, icing sugar and salt. Beat until smooth and fluffy, about 2 minutes. Scrape down sides of bowl and continue beating for another 2 to 3 minutes. Mixture should be thick and creamy. Add flour and semolina and mix just to incorporate; do not over beat. Add 1 cup (250 ml) grated Grana Padano and mix to combine.
- Transfer dough to a clean surface and divide into 3 equal rounds. Roll each round into about 7-in (18 cm) long logs. Refrigerate until firm, about 2 hours. At this point, logs can be wrapped and kept in refrigerator, up to 1 week, or frozen until ready to bake, up to 1 month. If freezing, allow to thaw overnight in refrigerator before baking.
- When ready to bake, preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper. In a shallow dish, combine remaining ¼ cup (60 ml) Grana Padano and 1 tsp (5 ml) pepper. Brush logs with olive oil and roll them in cheese-pepper mixture to coat edges. Slice logs into ¾-in (2 cm) rounds and place on lined baking sheets. Bake for 18 to 20 minutes, or until edges begin to brown and shortbread is just firm to the touch. Transfer to a cooling rack. To gift, pack shortbread into clear cellophane bags and tie with a decorative ribbon.
Drink Pairings
PANTRY PUTTANESCA PASTA
Ingredients
Serves 2
3 tbsp (45 ml) grapeseed oil
1 garlic clove, thinly sliced
2 anchovy fillets, chopped
¼ tsp (1 ml) red pepper flakes
1 cup (250 ml) dry white wine
1 x 28 oz (796 ml) can plum tomatoes
¼ cup (60 ml) pitted Castelvetrano or green olives, sliced into rounds
2 tbsp (30 ml) drained capers
1 tsp (5 ml) dried oregano
1 tin sardines in oil (preferably Spanish), cut into chunks
8 oz (250 g) fettuccini
2 tbsp (30 ml) chopped flat leaf parsley leaves
Instructions
- In a large skillet or frying pan, heat oil over medium-low heat. Add garlic and cook, stirring constantly, until starting to brown, about 3 minutes. Stir in anchovies and cook until dissolved, about 1 minute. Stir in red pepper flakes and wine. Increase heat to medium and cook, stirring occasionally, until wine is reduced by half, about 6 minutes.
- Add tomatoes and break them up using a wooden spoon. Bring sauce to a simmer, then add olives, capers and oregano. Simmer, uncovered, over medium-low to medium heat, stirring occasionally, until lightly thickened, about 20 minutes. Fold in sardines and set aside.
- Meanwhile, bring a large saucepan of salted water to a boil over high heat. Cook fettuccini according to package instructions. Drain pasta, reserving about 1 cup (250 ml) cooking water. Add fettuccini to skillet containing sauce, return to medium-low heat and gently toss together. Add reserved cooking water as needed to reach desired sauce consistency. Divide between serving plates or bowls and garnish with fresh parsley.
Drink Pairings
INDIAN BUTTER CAULIFLOWER
Ingredients
Serves 4
2 tbsp (30 ml) coconut oil, melted, plus extra for greasing
1 large head cauliflower, cut into florets
2½ cups (625 ml) coconut milk, divided
3 garlic cloves, finely minced, divided
1 tbsp (15 ml) finely grated fresh ginger
1 tsp (5 ml) salt
½ yellow onion, finely chopped
1 tbsp (15 ml) garam masala
2 tsp (10 ml) yellow curry powder
½ tsp (2.5 ml) turmeric powder
1 tsp (5 ml) smoked paprika
1 x 5.5 oz (156 ml) can tomato paste
¼ cup (60 ml) cilantro leaves, roughly chopped, plus extra for garnish
cooked basmati rice, to serve
CUMIN YOGURT FLATBREAD:
1 tsp (5 ml) cumin seeds
1 cup (250 ml) all-purpose flour
1 cup (250 ml) whole wheat flour
¾ tsp (4 ml) baking powder
2 tsp (10 ml) kosher salt
1 cup (250 ml) whole milk yogurt
¼ cup (60 ml) grapeseed oil
Instructions
- Place oven rack in top third of oven and preheat broiler. Lightly grease a rimmed baking sheet with coconut oil and set aside.
- Meanwhile, in a large bowl, stir together cauliflower, ½ cup (125 ml) coconut milk, half of minced garlic, ginger and salt. Marinate for 10 minutes, then spread out evenly on prepared baking sheet. Broil until just beginning to char around edges, about 3 to 4 minutes. Remove from oven and set aside.
- In a large skillet, heat 2 tbsp (30 ml) coconut oil over medium heat. Add onion and cook, stirring often, until translucent, about 5 minutes. Add remaining garlic and cook another 2 minutes. Stir in garam masala, curry powder, turmeric and paprika, stirring constantly for 1 minute. Stir in tomato paste and remaining 2 cups (500 ml) coconut milk. Bring sauce to a hard simmer and allow to cook, stirring occasionally, until thickened slightly, about 5 minutes. Add cauliflower and any juices in baking sheet to sauce. Cook until warmed through, about 3 minutes. If sauce gets too thick for your liking, feel free to thin with additional coconut milk or water. Remove from heat and stir in cilantro.
- Serve over warm basmati rice with Cumin Yogurt Flatbread.
- CUMIN YOGURT FLATBREAD:
- In a large cast iron skillet or heavy-bottomed frying pan, toast cumin seeds over medium heat, stirring often, until fragrant, about 3 minutes. Transfer to a mortar and pestle and allow to cool for 2 minutes. Grind cumin seeds coarsely.
- Transfer cumin to a medium bowl along with flours, baking powder and salt. Whisk until well combined. Stir in yogurt. Transfer dough to a clean work surface and knead until mostly smooth, about 1 minute. Divide dough into 4 roughly equal-sized pieces. Cover with a clean kitchen towel and allow to rest for 15 minutes.
- Working with 1 piece at a time on a lightly floured work surface, roll dough until about ¿ inch (0.25 cm) thick.
- Heat skillet or frying pan over medium heat. Lightly brush both sides of 1 rolled out piece of dough with oil before placing in pan. Cook until golden brown and puffy with a few charred spots, about 2 minutes, then flip and cook other side until golden brown, about 1 more minute. Transfer to a plate and cover with a clean kitchen towel. Repeat with remaining dough. Best made and eaten the same day, but cooled flatbreads can be wrapped in plastic and stored in freezer for up to 2 weeks, then thawed and warmed in 350 F (180 C) oven for 5 to 8 minutes to serve.
Drink Pairings
GINGER CAKE WITH WHISKY POACHED PEARS
Ingredients
Serves
WHISKY POACHED PEARS:
3 small underripe pears (Bartlett works well)
½ cup (125 ml) whisky (bourbon works well)
½ cup (125 ml) granulated sugar
2 cups (500 ml) water
3 whole star anise
GINGER CAKE:
≈ cup (150 ml) salted butter, softened
¾ cup (175 ml) golden syrup
1≈ cups (400 ml) all-purpose flour
½ cup (125 ml) dark brown sugar
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
2 tsp (10 ml) ground ginger
1 ½ tsp (7 ml) ground cinnamon
½ tsp (2.5 ml) ground allspice
½ tsp (2.5 ml) ground nutmeg
¼ tsp (1 ml) ground cloves
½ tsp (2.5 ml) salt
ƒ cup (75 ml) buttermilk
ƒ cup (75 ml) cooled reserved pear poaching liquid
1 tsp (5 ml) finely grated fresh ginger
1 large egg, beaten
1 tsp (5 ml) pure vanilla extract
CARAMEL SAUCE:
1 cup (250 ml) granulated sugar
½ cup (125 ml) reserved pear poaching liquid
¾ cup (175 ml) whipping cream
2 tbsp (30 ml) salted butter, cubed
lightly sweetened whipped cream, for serving (optional)
Instructions
- To make poached pears, slice a thin piece off bottom of each pear. In smallest saucepan that will fit pears comfortably, combine whiskey, sugar, water and star anise. Place pears in liquid and bring to a simmer. Partially cover saucepan and poach pears over medium-low heat for about 40 to 50 minutes, turning from time to time and maintaining a medium-low simmer. To test for doneness, insert a thin, sharp knife into centre of pear. It should meet no resistance. Remove pears and star anise from poaching liquid and set them and liquid aside to cool. Reserve liquid for cake and caramel sauce. Leftover pear poaching liquid can be stored in refrigerator and used in drinks and sauces.
- To make the cake, preheat oven to 325 F (170 C). Butter and line bottom of a 5 x 9-in (12 cm x 23 cm) loaf tin with parchment paper. In a medium high-sided saucepan, combine butter and golden syrup. Melt butter and bring mixture just to a simmer. Remove from heat and set aside until cool, about 15 minutes.
- Meanwhile, in a medium bowl, combine dry ingredients, including spices, and mix well. Add buttermilk, poaching liquid, ginger, egg and vanilla to butter mixture and whisk together. Add flour/spice mixture to saucepan and whisk well to combine until no lumps remain; batter will be quite wet. Pour batter into prepared pan, then gently place whole poached pears into batter, spacing out evenly. Bake for 1 hour. Test for doneness; skewer inserted into centre of cake should come out clean. Set aside for at least 30 minutes to cool before removing from pan.
- To make the caramel sauce, in a small heavy-bottomed saucepan, combine sugar and ½ cup (125 ml) poaching liquid. Dissolve sugar over low heat, stirring gently, then increase heat to medium and cook without stirring for about 8 to 10 minutes, or until caramel is a rich golden brown. Remove from heat and add cream—be careful, as caramel will bubble and sputter; this is normal. Return pan to medium-low heat and add butter. Stir until completely smooth, remove from heat and set aside.
- To serve, gently rewarm caramel sauce, if necessary, and drizzle generously over cake. Allow to cool and set, about 10 minutes. Slice cake and serve any extra sauce on the side, adding a dollop of whipped cream, if desired. Makes one 5 x 9-in (12 x 23 cm) cake
Drink Pairings
STEAMED CHIVE BUNS SERVED WITH BRANDY CHILI OIL
Ingredients
Serves Makes 12 buns
1½ cups (375 ml) warm water
½ tbsp (7 ml) instant yeast
3 cups (750 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
4 tbsp (60 ml) vegetable oil, divided
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) + 1 tsp (5 ml) salt, divided
½ cup (125 ml) thinly sliced chives or green onions
BRANDY CHILI OIL:
½ cup (125 ml) finely chopped garlic
1 small shallot, finely chopped
¾ cup (175 ml) vegetable oil
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) brandy
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
½ cup (125 ml) chili flakes
1 tbsp (15 ml) sesame seeds
Instructions
- In large bowl, mix water and yeast and stir until dissolved. Add flour, sugar, 1 tbsp (15 ml) oil, baking powder and ½ tsp (2.5 ml) salt. Mix until combined, then knead until smooth and elastic, about 8 to 10 minutes. This can also be done in a mixer with a dough hook
- Place dough in a clean bowl and cover with a damp tea towel. Allow to rise at room temperature until doubled in size, about 2 hours; time will depend on temperature of room. Alternatively, allow to proof in refrigerator overnight.
- Divide dough into 12 pieces. On a lightly floured surface, roll each piece into a ball and cover with damp towel. Allow to rest for 10 minutes.
- Meanwhile, in a small bowl, mix together remaining 3 tbsp (45 ml) oil, remaining 1 tsp (5 ml) salt and chives or green onions. Set mixture aside. Prepare a saucepan with boiling water and steaming basket. Cut twelve 3-in (8 cm) square pieces of parchment paper.
- To shape buns, place a dough ball on lightly floured surface and roll into an oval, about ¼-in (0.5 cm) thick. Leaving 1 end uncut, cut ¼-in (0.5 cm) wide slits along the length of oval. Spread 1 tsp (5 ml) of oil and chive mixture over dough. To shape, pinch together dough on both ends and twist hands in opposite directions to roll up into a spiraled log, then gently roll up the log into a circle, tucking 1 end into centre to form a knot. Place knot on a piece of parchment in steamer. Once steamer is filled (try to leave 1-in (2.5 cm) between knots), cover with lid and allow knots to rise for 10 minutes. If you have several steamer baskets, continue shaping knots and allow to rise in baskets. If you only have 1 basket, shape them all and place on a baking sheet in refrigerator, then rise and steam in batches. Steam over high heat for 10 minutes. Remove steamer from heat and allow to sit for 5 minutes before opening. Serve warm. Buns can be reheated by steaming for 3 minutes over high heat. Serve with Brandy Chili Oil. Makes 12 buns
- BRANDY CHILI OIL: In a small saucepan, combine garlic, shallot and oil. In a small bowl, mix vinegar, soy sauce, brandy, salt and sugar and stir to dissolve. Add to saucepan and cook over medium heat, stirring occasionally. Oil will start bubbling and release a lot of steam. Continue cooking until garlic is light golden brown, bubbling has slowed and there is no longer any steam coming from saucepan.
- Remove from heat and stir in chili flakes and sesame seeds. Allow to cool, then transfer to a jar. Can be stored in refrigerator for up to 2 weeks. Makes 1 cup (250 ml)