CREAMY MUSHROOM AND RADICCHIO RIGATONI
Ingredients
Serves 4
4 strips bacon, chopped
2 tbsp (30 ml) olive oil, divided
4 medium shallots, sliced
4 garlic cloves, minced
4 cups (1 L) cremini mushrooms, trimmed and sliced
¼ cup (60 ml) white wine
1 cup (250 ml) whipping cream
5 sprigs thyme, leaves only
salt and pepper, to taste
1 lb (500 g) rigatoni
1 cup (250 ml) grated Parmigiano-Reggiano
½ small head radicchio, thinly sliced
½ lemon, juice only
Instructions
- In a large skillet, cook bacon over medium-high heat until brown and crispy, about 6 to 8 minutes. Remove from pan and set aside. Reserve 1 tbsp (15 ml) bacon fat in pan and discard remaining. Add 1 tbsp (15 ml) olive oil, shallot and garlic and sauté for 3 to 5 minutes, or until soft. Add mushrooms and cook until soft and some moisture has cooked out, about 6 to 8 minutes. Deglaze pan with wine and cook until fully reduced, about 3 minutes. Add cream and thyme and cook for 3 to 5 minutes, until cream has thickened. Return bacon to skillet.
- In a large pot, bring 8 cups (2 L) water to a rapid boil. Season lightly with salt. Cook rigatoni for 8 to 10 minutes, or until al dente. Reserve ½ cup (125 ml) pasta water, then drain rigatoni.
- Pour ¼ cup (60 ml) reserved pasta water into sauce, then stir in rigatoni and Parmigiano-Reggiano. Stir to coat. If you prefer a thinner cream sauce, add remaining ¼ cup (60 ml) pasta water and stir to coat.
- In a small bowl, dress radicchio with remaining 1 tbsp (15 ml) olive oil, lemon juice and salt and pepper. Divide pasta between bowls and top with radicchio salad.
Drink Pairings
ALMOND, SEMOLINA AND PISTACHIO CAKE WITH LEMON AND GRAPEFRUIT SYRUP
Ingredients
Serves 1 x 10 in (25 cm) cake
Candied Citrus Slices, for garnish, recipe follows (optional)
1¼ cups (310 ml) salted butter, room temperature, plus extra for greasing
1½ cups (375 ml) almond flour
¾ cup (175 ml) finely ground toasted pistachios, plus extra for garnish
¾ cup (175 ml) semolina flour
1½ tsp (7 ml) baking powder
1½ cups (375 ml) + ⅔ cup (150 ml) granulated sugar, divided
1½ tsp (7 ml) + 1 tbsp (15 ml) finely grated lemon zest, divided
5 large eggs, beaten
1 tsp (5 ml) vanilla extract
3 tbsp (45 ml) + ⅓ cup (75 ml) freshly squeezed lemon juice, divided
⅓ cup (75 ml) freshly squeezed grapefruit juice
Instructions
- Prepare Candied Citrus Slices, if using.
- Preheat oven to 350 F (180 C). Line bottom of a 10-in (25 cm) round cake pan with parchment paper and generously butter sides of pan. Set aside.
- In a medium bowl, combine almond flour, ground pistachios, semolina flour and baking powder. Set dry ingredients aside.
- In bowl of a stand mixer, or using a hand-held mixer, beat 1¼ cups (310 ml) butter, 1½ cups (375 ml) sugar and 1½ tsp (7 ml) lemon zest until very light and fluffy, about 5 minutes. Gradually add eggs and vanilla and beat until glossy, about 2 minutes. Add dry ingredients and 3 tbsp (45 ml) lemon juice and beat to combine, about 2 minutes, scraping down sides of bowl from time to time. Transfer batter to prepared pan and bake until golden brown, 45 to 50 minutes. Lightly press top of cake to test: it should be springy to touch when done.
- While cake is baking, prepare syrup. In a small saucepan over medium heat, combine remaining 1 tbsp (15 ml) lemon zest, ⅓ cup (75 ml) lemon juice, ⅔ cup (150 ml) sugar and grapefruit juice. Bring to a boil, stirring, then lower heat and simmer for 5 to 7 minutes, until syrup has reduced by about ⅓. Remove from heat.
- As soon as cake comes out of oven, spoon and brush syrup liberally over top and edges of cake. Allow syrup to drip down sides of pan. Cool cake completely before turning out. Garnish cake with crushed toasted pistachios and Candied Citrus Slices, if using, reserving any remaining syrup and citrus slices for use in cocktails, baking or salads. Cake will keep, covered, in refrigerator for up to 5 days.
Drink Pairings
CHIPOTLE BARBECUE JACKFRUIT SANDWICH
Ingredients
Serves 4
2 cups (500 ml) ketchup
1 cup (250 ml) white vinegar
5 canned chipotle peppers, or to taste
2 tbsp (30 ml) molasses
1 tbsp (15 ml) Worcestershire sauce (optional; omit if vegetarian)
½ tbsp (7 ml) onion powder
¼ tsp (1 ml) salt
2 x 16 oz (500 ml) cans jackfruit
1 tbsp (15 ml) grapeseed oil
4 garlic cloves, minced, divided
¼ cup (60 ml) water
¼ cup (60 ml) mayonnaise or vegannaise
1 tbsp (15 ml) apple cider vinegar
½ tsp (2.5 ml) maple syrup
4 cups (1 L) coleslaw mix
2 tbsp (30 ml) butter or margarine, softened
4 brioche buns
4 pickles, sliced, to serve
Instructions
- To make chipotle barbecue sauce, in a medium saucepan over medium-high heat, combine ketchup, white vinegar, chipotles, molasses, Worcestershire sauce, onion powder and salt and bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 6 to 8 minutes. Allow to cool slightly, then transfer to a blender and blend until smooth.
- Drain jackfruit and rinse thoroughly in warm water. Cut out cores, then gently break apart with fingers or slice along the grain into ⅛-in (0.25 cm) strips.
- In a large skillet over medium-high heat, heat oil. Add 3 minced garlic cloves and jackfruit. Sauté for 3 to 5 minutes, stirring occasionally. Stir in 1 to 2 cups (250 to 500 ml) barbecue sauce, as desired. Reserve any remaining sauce for serving; it will also keep in an airtight container in refrigerator for up to 1 week.
- Reduce heat to low and add ¼ cup (60 ml) water. Using back of a wooden spoon or a fork, gently break apart jackfruit to create a shredded texture. Continue to cook until sauce has thickened and jackfruit is the texture of pulled pork. Remove from heat.
- In a large bowl, mix together mayonnaise or vegannaise, apple cider vinegar and maple syrup. Add coleslaw mix and toss to coat.
- In a small bowl, mix butter or margarine with remaining minced garlic clove. Spread evenly inside burger buns.
- In a large skillet over medium-high heat, toast insides of buns, about 2 minutes, or until golden brown.
- To assemble, reheat jackfruit, if needed. Place a large scoop of jackfruit in each bun, adding more barbecue sauce, if desired. Top burgers with coleslaw and serve with sliced pickles.
Drink Pairings
CHAI FIGGY CAKES WITH RED WINE CARAMEL AND PEAR CRISPS*
Ingredients
Serves 10 cakes. * Please note, this recipe should be started at least 1 day in advance.
2⅓ cups (575 ml) granulated sugar, divided
1¼ cups (310 ml) water, divided
1 tbsp (15 ml) lemon juice
½-in (1.25 cm) piece fresh ginger, sliced
1 small bartlett pear
½ vanilla bean, halved lengthwise
1 cup (250 ml) red wine
1 tbsp (15 ml) + ½ cup (125 ml) unsalted butter, room temperature, divided, plus extra for greasing
¾ cup (175 ml) chopped dried figs
¾ cup (175 ml) chopped dried dates
1¼ cups (310 ml) boiling water
1 tsp (5 ml) baking soda
3 chai teabags
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
¾ cup (175 ml) packed light brown sugar
3 large eggs, room temperature
lightly sweetened whipped cream, for serving (optional)
Instructions
- To make Pear Crisps, in a small saucepan, combine 1 cup (250 ml) sugar, 1 cup (250 ml) water, lemon juice and ginger and bring to a gentle boil over medium heat. Transfer to a large heatproof bowl and set aside to cool to room temperature. Using a mandolin or sharp knife, carefully cut pear into ⅛-in (0.25 cm) slices. Remove any seeds and submerge pear slices in sugar syrup. Allow to sit at room temperature for at least 4 hours or, even better, overnight.
- Preheat oven to 200 F (93 C). Place a wire rack on a baking sheet and top with a piece of parchment paper.
- Remove pear from syrup, letting any extra syrup drip off, then place in a single layer on parchment-lined rack. Bake, turning over every hour, until firm and crisped, about 4 to 6 hours. Turn off oven and prop open oven door with a wooden spoon, letting pear slices cool completely in oven. Once cooled, use for garnish or store in an airtight container in a cool, dry place for up to 2 days.
- To make Red Wine Caramel, scrape vanilla seeds from pod into a small saucepan, then add vanilla pod and wine. Bring to a boil over medium-high heat until wine is reduced to about ½ cup (125 ml), about 10 minutes. Remove from heat and discard vanilla pod.
- In a medium saucepan, stir together remaining 1⅓ cups (325 ml) sugar and ¼ cup (60 ml) water and bring to a boil over medium-high heat. Boil, without stirring, and washing down any sugar crystals that form on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden, about 6 to 10 minutes. Continue to cook, swirling pan occasionally, until deep golden, about another 1 to 2 minutes. Remove 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.
- To make cakes, preheat oven to 350 F (180 C). Grease 10 cups in nonstick popover pans.
- In a medium bowl, stir together figs, dates, boiling water and baking soda. Add tea bags, submerging in mixture, and set aside for 10 minutes to soak. Discard tea bags.
- Meanwhile, in a small bowl, whisk together flour, baking powder, salt and cinnamon.
- In bowl of a stand mixer fitted with paddle attachment, cream together remaining ½ cup (125 ml) butter and brown sugar until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add fig and flour mixtures. Stir until just combined. Spoon batter into prepared cups until ¾ full. Place popover pans on a baking sheet and bake until a wooden skewer inserted in centre comes out clean, about 25 to 30 minutes. Allow cakes to cool about 10 minutes in pan before turning out onto a wire rack.
- Divide warm cakes onto serving plates. Drizzle with Red Wine Caramel and garnish with a couple of Pear Crisps and a dollop of lightly sweetened whipped cream, if desired. Serve immediately. Any extra cakes can be frozen. Allow to cool completely, wrap well in plastic wrap or an airtight container, and freeze for up to 1 month. To thaw, leave out at room temperature for several hours, warming in a 300 F (150 C) oven for 5 to 8 minutes before serving, if desired.
Drink Pairings
OSSO BUCO WITH MILLET “RISOTTO”
Ingredients
Serves 4
5 tbsp (75 ml) grapeseed oil, divided
4 veal osso buco, each about 1-in (2.5 cm) thick, tied around middle
kosher salt and black pepper, to taste
1½ tbsp (22 ml) all-purpose flour
1 medium carrot, diced
1 stalk celery, diced
1 medium yellow onion, finely chopped, divided
½ tsp (2.5 ml) dried thyme leaves
½ tsp (2.5 ml) dried rosemary leaves
2½ garlic cloves, minced, divided
2 cups (500 ml) dry white wine, divided
2 cups (500 ml) canned plum tomatoes
6 cups (1.5 L) low sodium chicken stock, divided
1 bay leaf
1 large pinch saffron threads
1 cup (250 ml) millet
2 tbsp (30 ml) unsalted butter
6 tbsp (90 ml) finely grated Parmigiano-Reggiano
¼ cup (60 ml) chopped flat-leaf parsley leaves
1 tsp (5 ml) finely grated lemon zest
Instructions
- To make Osso Buco, in a large sauté pan or small Dutch oven, warm 3 tbsp (45 ml) oil over medium heat. Generously season veal with salt and pepper, then sprinkle flour all over and pat into meat. Place veal in pan and brown well on both sides, about 2 minutes per side. Remove to a plate and set aside.
- Add carrot, celery and half the onion to pan over medium heat, and cook, stirring often, until onion has softened and is transparent, about 4 minutes. Stir in thyme, rosemary and 1 clove minced garlic, then add 1 cup (250 ml) white wine and cook until wine is reduced by half, about 5 minutes. Add tomatoes and crush with a fork or potato masher, then add 2 cups (500 ml) stock and bay leaf. Bring to a simmer, then nestle veal into sauce. Cover, reduce heat to low and gently simmer until veal is tender, about 75 to 90 minutes. Check occasionally to make sure veal is at least ¾ covered with liquid; if not, simply top up with water. Once done, remove and discard bay leaf and gently transfer veal to a plate with a slotted spoon and set aside.
- Pour remaining sauce into a large bowl. Allow to sit for 5 minutes, then spoon as much fat off top as possible. Wipe out sauté pan or Dutch oven and pour sauce back in. Bring to a boil over high heat. Cook, stirring often, until thickened, about 8 to 10 minutes. Cut string off veal and return meat to sauce. Remove from heat, cover and keep warm.
- To make “Risotto”, in a small saucepan, bring remaining 4 cups (1 L) stock to a simmer over medium heat. Add saffron, remove from heat and set aside to steep.
- In a medium saucepan, warm remaining 1 tbsp (15 ml) oil over medium heat. Add remaining onion and one minced garlic clove. Cook, stirring often, until softened, about 4 minutes. Add millet and let cook, stirring often, until starting to toast, about 2 minutes. Stir in remaining 1 cup (250 ml) wine and let cook for 1 minute. Add warm stock, about ½ cup (125 ml) at a time, stirring often, adding more stock once it has been absorbed; this will take about 30 minutes total. Once millet is al dente, remove from heat and stir in butter and Parmigiano-Reggiano. Season to taste with salt and pepper.
- In a small bowl, combine parsley, lemon zest and remaining half minced garlic clove to make gremolata. Set aside.
- To serve, spoon “Risotto” into four shallow bowls. Top each serving with a piece of osso buco and spoon sauce over top. Sprinkle with gremolata and serve.
Drink Pairings
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.