Limoncello Cupcakes
Ingredients
Serves 12
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
½ cup (125 ml) unsalted butter, room temperature, divided
8 oz (227 g) cream cheese, room temperature, divided
1 cup (250 ml) granulated sugar
3 large eggs
3 tbsp (45 ml) limoncello, divided
½ cup (125 ml) whole milk
1 tsp (5 ml) finely grated lemon zest
3 tbsp (45 ml) lemon juice
1 tbsp (15 ml) vanilla extract
3 cups (750 ml) icing sugar, sifted, plus extra as desired
yellow gel food colouring (optional)
mint leaves and lemon candies or lemon peel twist, for garnish (optional)
Instructions
- Preheat oven to 350 F (180 C). Line a standard muffin tin with muffin liners and set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, cream together ¼ cup (60 ml) butter, 2 oz (57 g) cream cheese and sugar on medium speed until light and fluffy, about 2 to 3 minutes, scraping down sides of bowl occasionally to ensure mixture is properly combined. Add eggs, one at a time, beating well after each addition. Beat in 2 tbsp (30 ml) limoncello. On low speed, alternately add flour mixture in thirds and milk in halves, beginning and ending with flour mixture. Add lemon zest and juice and vanilla and mix on low speed just until incorporated. Divide batter between lined muffin tins and bake until lightly golden brown and a wooden skewer inserted in centre comes out clean, about 20 to 30 minutes. Remove from tins and transfer to a wire rack to cool completely.
- Meanwhile, make frosting. In bowl of a stand mixer fitted with paddle attachment, beat together remaining ¼ cup (60 ml) butter and 6 oz (170 g) cream cheese until light and fluffy. Beat in remaining 1 tbsp (15 ml) limoncello. Gradually add icing sugar on low speed, then increase speed to medium and beat until frosting is smooth, about 1 minute. If desired, colour frosting with a few drops food colouring. Adjust frosting consistency by adding a bit more icing sugar, if desired.
- When ready to serve, pipe or spread frosting over cupcakes and decorate with mint leaves and a lemon candy or lemon peel twist, if desired. Cupcakes are best eaten the day they are assembled, but leftovers can be stored in an airtight container in refrigerator for up to 4 days.
Drink Pairings
Sparkling Kiwi Cake
Ingredients
Serves 10 to 12
cooking spray or vegetable oil, for greasing
½ cup + 2 tbsp (155 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
1 tsp (5 ml) baking powder
¼ tsp (1 ml) kosher salt
2 large egg whites, room temperature
⅓ cup (75 ml) dry sparkling wine
1 tsp (5 ml) vanilla extract
¼ cup + 2 tbsp (90 ml) unsalted butter, room temperature
½ cup + 3½ tbsp (177 ml) granulated sugar, divided
1¼ cup (310 ml) whipping cream
¾ cup (175 ml) plain Greek yogurt
8 to 10 green kiwis
Instructions
- Preheat oven to 350 F (180 C). Grease a 9-in (23 cm) round cake pan with cooking spray or vegetable oil, then line bottom with a round of parchment paper. Set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder and salt. Set aside.
- In another medium bowl, whisk together egg whites, sparkling wine and vanilla. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, cream butter and ½ cup + 2½ tbsp (162 ml) sugar on medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl occasionally to ensure mixture is properly combined. On low speed, alternately add flour mixture in thirds and egg mixture in halves, beginning and ending with flour mixture. Pour batter into prepared cake pan and bake until sides of cake start to release from pan and a wooden skewer inserted in middle of cake comes out clean, about 25 to 30 minutes. Cool in pan on a wire rack for 30 minutes, then turn cake out onto wire rack and allow to cool completely.
- In cleaned bowl of stand mixer fitted with whisk attachment, whisk together cream and remaining 1 tbsp (15 ml) sugar until soft peaks form. Add yogurt and whip until stiff peaks form.
- Line an 8-in (20 cm) round cake ring or springform pan with a collar of acetate about 3-in (8 cm) high and secured with a small piece of tape on outside of acetate. If using cake ring, place acetate-lined cake ring on a plate or platter. Trim cooled cake to an 8-in (20 cm) round to fit snugly inside acetate ring. (Discard or snack on cake scraps.) Place cake inside acetate and lightly press into place to create bottom layer. Peel and thinly slice 3 to 4 kiwis. Arrange kiwi slices in concentric circles over cake, overlapping each piece slightly, leaving a ½-in (1.25 cm) border uncovered around edge. Dollop or pipe yogurt mixture over kiwi and level with a small offset spatula or spoon. Refrigerate cake for 4 hours, until set.
- When ready to serve, unmould cake and remove acetate. Peel and thinly slice remaining kiwis and arrange in concentric circles over top of entire cake, overlapping each piece of kiwi slightly. Slice and serve. Any leftovers may be refrigerated for up to 3 days.
Drink Pairings
Panna Cotta Tart with Rhubarb Gin Gelée
Ingredients
Serves 10 to 12
3½ oz (100 g) shelled raw pistachios, plus extra for garnish
1¼ cups (310 ml) all-purpose flour, plus extra for dusting
⅓ cup (75 ml) icing sugar
½ tsp (2.5 ml) + 1 pinch fine sea salt, divided
½ cup (125 ml) chilled unsalted butter, cut into cubes
1 to 2 tbsp (15 to 30 ml) ice water
1 large egg, lightly beaten
1 cup (250 ml) whole milk
2 tsp (10 ml) + 1¼ tsp (6 ml) powdered gelatin, divided
2 tbsp + 2 tsp (40 ml) granulated sugar
½ vanilla bean, split and seeds scraped out
½ cup (125 ml) whipping cream
¾ cup (175 ml) water
¼ cup (60 ml) gin
1 cup (250 ml) finely chopped rhubarb (about 1 large stalk)
edible flowers, for garnish (optional)
Instructions
- Preheat oven to 350 F (180 C). Line base of a 9-in (23 cm) fluted tart pan with removable bottom with a round of parchment paper.
- To make tart shell, in bowl of a food processor fitted with steel blade attachment, pulse 3½ oz (100 g) pistachios until very finely chopped. Add flour, icing sugar and ½ tsp (2.5 ml) salt, then pulse until well combined. Add butter and pulse until mixture resembles large breadcrumbs. Add 1 tbsp (15 ml) ice water and pulse until mixture forms large clumps. If mixture is not coming together, add more ice water, 1 tsp (5 ml) at a time, as needed. Tip pastry dough out onto a piece of parchment paper or plastic wrap and use it to help press dough together into a flat disc. Wrap and refrigerate for at least 30 minutes and up to 2 hours.
- Dust a large piece of parchment paper with flour and place chilled dough on top. Lightly dust top of dough with flour, then roll out into a large circle, about ⅛-in (0.25 cm) thick. Using parchment paper, flip dough into tart pan, gently guiding dough into edges of pan. Pull away paper and fix any gaps or tears that may have formed in dough. Trim overhanging dough to ½-in (1.25 cm) above lip of pan and allow excess pastry to stand straight up. Reserve dough trimmings for later use, setting aside at room temperature. Prick base of tart shell all over with a fork and place in freezer for 15 minutes.
- Line shell with parchment paper and pie weights (dried beans or rice also work). Bake for 20 minutes, until starting to brown and firm up around edges. Using parchment paper, transfer pie weights to a heatproof bowl to cool, or remove dried beans or rice and discard (or reserve for future blind baking). Using a sharp knife, cut away any excess pastry above lip of pan. Use thin pieces of reserved pastry dough to patch any cracks or gaps in shell. Brush all over inside of shell with beaten egg and bake for 15 minutes more, until dry and lightly browned. Cool to room temperature in pan on a wire rack, then place cooled tart shell in pan in freezer while making panna cotta.
- To make panna cotta, pour milk into a small saucepan and sprinkle over 2 tsp (10 ml) gelatin. Set aside and allow gelatin to bloom for 5 minutes. Then heat saucepan over medium-low heat, stirring occasionally, until gelatin has dissolved, about 3 to 4 minutes. Add sugar and vanilla seeds, stirring until sugar has dissolved, about 2 minutes more. Take care that milk mixture never comes to a simmer. Remove from heat and stir in cream and a pinch of salt. Pour about ½ cup (125 ml) panna cotta mixture into frozen tart shell and swirl around to coat bottom. Return to freezer for 10 minutes, then place tart shell on a baking sheet, stir remaining panna cotta mixture and pour into tart shell. Refrigerate until set, about 2 hours.
- Meanwhile, make rhubarb gin gelée. Pour ¾ cup (175 ml) water and gin into a small saucepan and sprinkle over remaining 1¼ tsp (6 ml) gelatin. Set aside and allow gelatin to bloom for 5 minutes.
- Heat saucepan over medium-low heat and stir in rhubarb. Bring to a simmer and cook, stirring often, until rhubarb is very soft, about 8 minutes. Strain through a fine mesh strainer into a liquid measuring cup, pressing down lightly on rhubarb to extract as much liquid as possible. Discard remaining solids. Let gelée come to room temperature, stirring occasionally; this should take about 25 minutes. Stir and pour over cold panna cotta tart layer and return to refrigerator to allow gelée to set for about 1 hour and up to 3 hours.
- To serve, carefully remove tart from pan and transfer to a serving platter. Garnish with chopped pistachios and edible flowers, if desired. Cut into slices and serve. Tart is best eaten the day it is made, but leftovers may be refrigerated for up to 2 days.
Drink Pairings
Chocolate-Glazed Carrot Bundt Cake
Ingredients
Serves 12
butter, for greasing
flour, for dusting
2 cups (500 ml) carrots, scrubbed, but not peeled, and cut into ½-in (1.25 cm) pieces
¾ cup (175 ml) grapeseed oil
1 tbsp (15 ml) vanilla extract
3 large eggs
1¾ cups (425 ml) granulated sugar
1¾ cups + 2 tbsp (455 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) ground cinnamon
1 tsp (5 ml) fine salt
6 oz (170 g) bittersweet chocolate
1 tsp (5 ml) clover or light-coloured honey
7 tbsp (105 ml) unsalted butter, cut into chunks
Instructions
- Place oven rack in centre of oven, then preheat to 425 F (220 C). Generously butter a 10-cup (2.35 L) Bundt pan, then dust with flour, tapping out excess. Set aside.
- In a blender, combine carrots, oil, vanilla, eggs and sugar and blend until completely smooth. Transfer mixture to a large bowl and sift flour, baking powder, cinnamon and salt over top. With a spatula, fold dry ingredients into carrot mixture until no traces of flour remain. Pour batter into prepared Bundt pan and bake for 5 minutes. Lower oven temperature to 400 F (200 C) and continue to bake until a toothpick inserted in centre comes out clean, about 30 minutes. Allow cake to cool in pan on a wire rack for 10 minutes, then turn out onto wire rack set over a rimmed baking sheet to cool completely.
- Once cake has cooled, make chocolate glaze. Set a heatproof bowl over a saucepan filled with 1-in (2.5 cm) of water. Add chocolate, honey and butter to bowl, then place saucepan and bowl over medium heat and bring water to a simmer. Stir chocolate mixture occasionally with a spatula until glaze is uniform and smooth, about 10 minutes.
- Pour glaze over cake, coating it and allowing excess glaze to drip off onto baking sheet. Allow glaze to set for at least 20 minutes before slicing and serving. Leftover cake will keep in an airtight container at room temperature for up to 2 days.
Drink Pairings
OSMANTHUS JELLIES
Ingredients
Serves 6 jellies
2 tsp (10 ml) Agar Agar powder
2 cups (500 ml) water
2 tbsp (30 ml) osmanthus flowers
3 tbsp (45 ml) honey
1 tbsp (15 ml) goji berries, rehydrated in hot water for 10 minutes then drained
6 shiso leaves, to serve
edible gold leaf, for garnish (optional)
Instructions
- In a small saucepan, whisk together agar agar and water. Bring to a boil over high heat, then reduce to medium heat and simmer for 2 minutes. Turn off heat.
- Whisk in osmanthus flowers and honey and allow mixture to sit for 5 minutes. Mix in goji berries.
- Pour mixture into 2¾-in (7 cm) domed silicon moulds and allow to set in refrigerator for at least 1 hour, or until mixture is firm and can be turned out.
- Turn jellies out onto a plate. Place each jelly on a shiso leaf on a serving platter and garnish with edible gold leaf, if using. Jellies can be made a day ahead and kept in moulds, or stored in an airtight container. Serve cold.
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
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
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
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.