CAST IRON CHERRY CLAFOUTIS
Ingredients
Serves 4 to 6
1 tbsp (15 ml) butter, for greasing
1 tsp (5 ml) pure vanilla extract
3 large eggs
2/3 cup (150 ml) granulated sugar
1/3 cup (75 ml) all-purpose flour
1 pinch salt
¾ cup (175 ml) whipping cream
¾ cup (175 ml) whole milk
1 tsp (5 ml) finely grated orange zest
2 tbsp (30 ml) Grand Marnier
1¼ lbs (625 g) fresh cherries, stemmed, pitted and halved
icing sugar, for garnish
lightly whipped cream or crème fraîche, for serving (optional)
Instructions
- Preheat grill to medium. Add butter to an 8-in (20 cm) cast iron skillet and place on grill to melt butter. Remove from grill and swirl pan to coat bottom.
- In a blender carafe, bowl of a large food processor, or by hand, combine vanilla, eggs, sugar, flour, salt, cream, milk, orange zest and Grand Marnier. Blend until smooth. Pour batter into preheated skillet and immediately arrange cherries on top
- Place skillet back on grill. With barbecue lid closed, bake until batter puffs up around cherries and turns golden brown, about 30 minutes. Transfer skillet to a rack to cool for 10 minutes, then dust with icing sugar. Serve warm, with whipped cream or crème fraîche, if desired.
Drink Pairings
Beeramisu with Caramel and Bacon Crumble
Ingredients
Serves 4
BEERAMISU:
1 cup (250 ml) whipping cream
¼ cup (60 ml) granulated sugar
½ tsp (2.5 ml) pure vanilla extract
1 cup (250 ml) mascarpone
½ cup (125 ml) espresso, room temperature
½ cup (125 ml) chocolate flavoured stout
12 ladyfinger cookies
1 oz (30 g) dark chocolate, shaved, for garnish
3 strips cooked bacon, patted dry and crumbled
CARAMEL SAUCE**:
1 cup (250 ml) granulated sugar
6 tbsp (80 ml) unsalted butter, diced
½ cup (125 ml) whipping cream
½ tsp (2.5 ml) kosher salt
*In a pinch? Substitute with store bought instead!
Instructions
- In a deep bowl, using an electric mixer, whip cream and sugar until soft but firm peaks form. Whip in vanilla. Gently fold in mascarpone until blended. Set aside. Stir together espresso and stout in a shallow bowl.
- Place 1 generous scoop whipped mascarpone cream in bottom of a serving glass. One at a time, roll ladyfingers in espresso mixture for about 5 seconds. Be quick or cookies will become soggy. Stand 3 dipped cookies upright inside glass, tucking into cream to hold. Drizzle with Caramel Sauce and sprinkle with some of the crumbled bacon. Add another layer of cream, then more caramel and bacon. Dollop with cream and top with bacon and chocolate shavings. Repeat with remaining serving glasses. Serve immediately or refrigerate for up to 4 hours.
- For the caramel sauce, in a small heavy-bottomed saucepan, stir sugar over medium heat until melted and pale golden, about 3 to 8 minutes, depending on your stove. Stir in butter until melted, about 1 minute. Gradually stir in whipping cream. It will sputter and foam up, but keep stirring for 2 minutes. Remove from heat and stir in salt. It will thicken as it cools. Transfer to a glass jar. Can be made ahead and stored in refrigerator for up to 2 weeks. Makes about ¾ cup (175 ml).
Drink Pairings
Mile-High Butter Cake with White Chocolate Ganache and Strawberries
Ingredients
Serves 10
2 cups (500 ml) unsalted butter, cubed, room temperature, plus extra for greasing
4 cups (1 L) all-purpose flour, plus extra for dusting
1 tbsp (15 ml) + 1 tsp (5 ml) baking powder
3 cups (750 ml) fine berry sugar, plus extra for dusting
8 large eggs, room temperature
1½ tsp (7 ml) pure almond extract
1 tsp (5 ml) pure vanilla extract
1 cup (250 ml) whole milk
2 cups (500 ml) whipping cream, divided
6 oz (180 g) white chocolate chunks or chips
2 cups (500 ml) whole fresh strawberries
1½ cups (375 ml) sliced fresh strawberries
white chocolate curls, for garnish (optional)
Instructions
- Preheat oven to 325 F (170 C). Grease a 10 x 8 x 4-in (25 x 20 x 10 cm) angel food cake pan with removable bottom and lightly dust with flour. Set aside.
- Measure flour by spooning into a measuring cup and using back of a knife to level off top. Sift flour and baking powder into a medium bowl. Set aside. In a mixer fitted with a very large mixing bowl and paddle, cream butter at medium speed, adding in several cubes at a time. Gradually beat in sugar, scraping down sides of bowl with spatula, until creamy. Add eggs 1 at a time and mix until combined and creamy.
- Mix in almond and vanilla extracts. Then beat in flour and baking powder, alternating with milk, until batter is creamy and smooth. Transfer to an angel food cake pan and tap bottom of pan on counter to remove any air pockets. Smooth top with spatula. Bake for 1 hour, 15 minutes, adding 5-minute increments, if necessary, until a cake tester inserted into centre comes out almost clean. Remove to a rack to cool for 30 minutes. Then run a long knife around the inside of the pan to loosen cake from sides. Remove sides and then bottom of cake pan and cool cake completely. Wrap and refrigerate until ready to frost and serve.
- Make white chocolate ganache by heating and stirring ½ cup (125 ml) cream and white chocolate together in a double boiler over medium heat until no lumps remain. Alternatively, place in a glass bowl and heat in a microwave at medium power in 30-second intervals, stirring occasionally, until mixture is smooth. Cool to room temperature then refrigerate for several hours or overnight, until thick like spreadable butter. Pour remaining cream into chilled bowl of a stand mixer fitted with a wire whisk. Whip at medium speed until soft peaks form. Gradually whip in creamy refrigerated ganache until frosting holds firm but smooth peaks form when whisk is lifted.
- Cut cake horizontally into 3 layers, each approximately 1-in (2.5 cm) thick. Spread bottom and centre layers with two-thirds of ganache, then top with sliced strawberries. Place final layer on top and swirl with remaining ganache. Scatter with whole strawberries and garnish with white chocolate curls, if using. Dust with a little berry sugar. Can be refrigerated for a couple hours, until ready to serve.
Drink Pairings
Passion Fruit Crème Tart
Ingredients
Serves 4 to 6
½ cup (125 ml) + 2 tbsp (30 ml) flour
3 tbsp (45 ml) icing sugar
¼ cup (60 ml) + 2 tbsp (30 ml) cold salted butter, cubed
½ cup (125 ml) + 3 tbsp (45 ml) unsweetened passion fruit purée (Available at specialty grocery stores. Can also substitute equal amount fresh lemon juice.)
¾ cup (175 ml) sugar
3 large eggs
1 large egg yolk
¼ tsp (1 ml) pure vanilla extract
1 large pinch sea salt
1 cup (250 ml) unsalted butter, cut into 2-in (5 cm) pieces
white chocolate shavings, raspberries, edible flowers and ground pistachios, for garnish (optional)
whipped cream, for serving (optional)
Instructions
- To make the pastry, combine flour and icing sugar in a food processor. Add salted butter and pulse until a soft dough forms, about 2 minutes. Remove dough, form into a disk and cover in plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350 F (180 C). Remove pastry from fridge and allow to soften to room temperature. Using your fingers, evenly press dough into bottom and up sides of a 14 x 4-in (36 x 10 cm) fluted tart pan with a removable base. Freeze for 20 minutes. Place on a baking sheet and bake for about 15 minutes or just until golden. Allow to cool.
- To make filling, half-fill a large saucepan with water and bring to a boil. Reduce heat to medium-high. In a double boiler or large stainless steel bowl that fits snugly over pan of water, combine passion fruit purée, sugar, eggs, egg yolk, vanilla and salt. Place bowl over saucepan, making sure bottom of bowl is not touching water, and whisk thoroughly. Continue whisking intermittently, scraping down sides of bowl, until mixture thickens and registers 180 F (82 C) on a thermometer, about 12 to 14 minutes. Remove bowl from heat and cool to 140 F (60 C).
- Using an immersion blender or high-speed blender, begin adding unsalted butter to passion fruit mixture 1 piece at a time, blending after each addition, until butter is incorporated. Pour into tart base, smoothing top, and chill in freezer for 2 hours or refrigerate for 4 hours. Save any extra filling for another use.
- Remove tart from pan, leaving it on metal base, and place on a serving platter. Garnish with white chocolate shavings, raspberries, edible flowers and pistachios, if using, and serve with softly whipped cream, if desired.
Drink Pairings
Mini Churros with Dulce de Leche and Spicy Dark Chocolate Sauce
Ingredients
Serves 8
⅓ cup (75 ml) + 2 tbsp (30 ml) unsalted butter
½ tsp (2.5 ml) salt
2 tbsp (30 ml) + ½ cup (125 ml) granulated sugar, divided
1 cup (250 ml) all-purpose flour
2 eggs, room temperature
2 tsp (10 ml) vanilla
2 tbsp (30 ml) ground cinnamon
2 cups (500 ml) vegetable oil
FOR DULCE DE LECHE:
1 x 14 oz (398 ml) can sweetened condensed milk, label removed
1 tsp (5 ml) vanilla
¼ tsp (1 ml) salt
FOR SPICY DARK CHOCOLATE SAUCE:
¾ cup (175 ml) dark chocolate chips
¾ cup (175 ml) whipping cream
1 pinch cayenne pepper
Instructions
- In a medium saucepan, melt butter, then add 1 cup (250 ml) water, salt and 2 tbsp (30 ml) sugar. Bring to a boil. Stir in flour with a wooden spoon until a thick dough ball forms, about 10 to 30 seconds. Remove from heat and place dough in a large mixing bowl. Allow to cool.
- Once cooled, using an electric mixer, beat in eggs one at a time until combined, then add vanilla. Transfer mixture to a piping bag fitted with a medium-sized star tip and refrigerate for at least 30 minutes. (Star tip is key – churros will not fully cook inside or crisp up without it. Ateco brand #826 or equivalent is ideal, but a slightly smaller star tip will work too.)
- In a large mixing bowl, mix ½ cup (125 ml) sugar with cinnamon.
- In a medium saucepan or deep cast iron pan over medium heat, heat oil to 375 F (190 C), or until small ripples form. Holding piping bag a few inches over the oil, carefully pipe four to five 2-in (5 cm) to 3-in (8 cm) dough ropes directly into oil, using kitchen scissors to cut off each rope. Fry for 5 to 8 minutes, or until golden brown. Repeat with remaining dough.
- Remove churros from oil and place directly into cinnamon-sugar mixture, tossing to coat. Allow to rest on a wire rack for 10 minutes. Serve warm, with Dulce de Leche and Spicy Dark Chocolate Sauce for dipping.
- To make Dulce de Leche, place unopened can of condensed milk in a medium saucepan with plenty of water to cover. Bring water to a boil and reduce to a slight simmer. Cook for 2½ to 3 hours, monitoring it closely, making sure can is always submerged. It is very important to keep a close eye on it to ensure water level stays above the can, topping up if necessary. The longer the cooking time, the richer the caramel flavour, but if cooked for over 3 hours it will become too thick. Remove from heat and allow to cool completely before opening, at least 1 hour. Safety alert: Do not open can while still hot, or you risk a bubbling-hot sauce.
- Once cooled completely, carefully open can and pour condensed milk into a bowl and add vanilla and salt. Serve warm, reheating if necessary. Will keep for up to 1 week in refrigerator.
- To make Spicy Dark Chocolate Sauce, place chocolate chips in a heatproof bowl. In a small saucepan, bring cream to a simmer, then pour over chocolate chips and allow to sit for about 3 minutes. Add cayenne and whisk continuously until chocolate has melted and sauce has come together. Serve warm.
Drink Pairings
Coconut Orange Bundt Cake
Ingredients
Serves 12
1 cup (250 ml) unsalted butter, plus extra for greasing
2½ cups (625 ml) all-purpose flour, plus extra for dusting
¾ cup (175 ml) unsweetened shredded coconut
1¼ cup (310 ml) granulated sugar
3 large eggs
2 navel oranges, organic if possible (Oranges are blended whole, so use organic or wash well)
¼ tsp (1 ml) salt
¼ tsp (1 ml) baking soda
2 tsp (10 ml) baking powder
1½ cups (375 ml) icing sugar
2 tbsp (30 ml) + 2 tsp (10 ml) coconut milk
½ tsp (2.5 ml) finely grated orange zest
Instructions
- In a small saucepan, melt butter over medium heat. Whisk butter constantly until it smells nutty and brown specks start to form on bottom of saucepan. Remove from heat and carefully pour browned butter into a small bowl, scraping bottom of saucepan to collect any browned solids. Set aside to cool to room temperature.
- Meanwhile, preheat oven to 325 F(170 C). Grease a 10-cup (2.4 L) Bundt pan and dust with flour. Set aside.
- Place coconut on a baking tray and toast in oven until golden brown and fragrant, about 6 to 8 minutes. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, cream together browned butter and granulated sugar until fluffy, about 5 minutes. Beat in eggs 1 at a time.
- Trim ends of oranges and discard. Cut oranges into chunks and remove seeds before placing in a food processor, peel and all, fitted with steel blade attachment. Pulse until mostly smooth but not completely puréed. Measure out 1½ cups (375 ml) orange purée and add to batter along with ½ cup (125 ml) toasted coconut. Combine until well blended, then sift in 2½ cups (625 ml) flour, salt, baking soda and baking powder. Beat until just combined, with no flour pockets. Pour batter into prepared pan and smooth top with offset spatula or spoon.
- Bake until risen and a wooden skewer inserted into centre comes out with just a few crumbs clinging to it, about 55 to 60 minutes. Cool in pan on a wire rack for 10 minutes, then invert cake onto rack and allow to cool to room temperature.
- Once cooled, make glaze. In a medium bowl, whisk together icing sugar, coconut milk and orange zest. Adjust consistency to taste, adding more icing sugar for a thicker glaze or more coconut milk for a thinner glaze. Spoon on top of cake and sprinkle with remaining ¼ cup (60 ml) toasted coconut. Allow to set at room temperature for 15 to 30 minutes before slicing and serving.
Drink Pairings
White Chocolate Mousse with Poached Rhubarb
Ingredients
Serves 4 to 6
6 oz (180 g) white chocolate, coarsely chopped
4 large egg whites, about ½ cup (125 ml)
3 tbsp (45 ml) sugar, divided
1 cup (250 ml) whipping cream
1 cup (250 ml) dry white wine
1 vanilla pod, split lengthwise, seeds scraped out
1 whole star anise
1 lb (500 g) rhubarb (5 to 6 thin stalks), ends trimmed, cut into 2-in (5 cm) pieces
½ cup (125 ml) coarsely chopped blanched almonds
½ cup (125 ml) old-fashioned oats
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) light brown sugar
¼ cup (60 ml) melted butter
whipped cream, to serve
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Melt white chocolate in a heatproof bowl set over a saucepan of simmering water, stirring often. Once melted, remove from heat.
- To make chocolate mousse, in a medium bowl, whisk egg whites to stiff peaks, then beat in 1 tbsp (15 ml) sugar. In a separate bowl, whip cream to medium-soft peaks, then slowly fold in melted chocolate until thoroughly incorporated. Fold a large spoonful of egg whites into chocolate, mix well, then fold in remaining egg whites, working quickly but carefully, to avoid deflating egg whites. Cover and refrigerate for at least 1 hour.
- To poach rhubarb, in a saucepan, combine wine, 2 tbsp (30 ml) sugar, vanilla pod and seeds, star anise and ¾ cup (175 ml) water. Bring to a boil and add rhubarb. Lower heat to simmer and poach 2 to 3 minutes, until fork-tender, soft yet firm. Remove from heat and leave rhubarb to cool in liquid.
- To make almond crunch, in a bowl, mix together almonds, oats, flour and light brown sugar and drizzle melted butter over top. Mix until incorporated and crumbly. Spread onto lined baking sheet. Bake for 20 minutes, stirring halfway through, until golden and crisp. Remove from oven and allow to cool.
- To assemble, remove rhubarb from poaching liquid and spoon into parfait glasses. Top with a large scoop of mousse and a sprinkling of almond crunch, then repeat. Top with a dollop of whipped cream. Serve immediately.
Drink Pairings
Rhubarb and Custard Cake
Ingredients
Serves 8
1 cup (250 ml) all-purpose flour, plus extra for dusting
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
3 large eggs
1 cup (250 ml) sugar, plus extra for sprinkling
¼ cup (60 ml) melted butter, cooled
¼ cup (60 ml) sour cream
2 tbsp (30 ml) dark rum
1 tsp (5 ml) vanilla extract
1 tbsp (15 ml) finely grated lemon zest
1 tbsp (15 ml) lemon juice
1 lb (500 g) rhubarb, halved lengthwise if thick, cut into 3-in (8 cm) pieces
whipped cream, to serve
Instructions
- Preheat oven to 350 F (180 C).
- Grease an 8-in (1.2 L) round springform pan and dust with flour. In a bowl, mix together flour, baking powder and salt. In a large mixing bowl, beat eggs and sugar until very pale and thick, about 2 minutes. In a small bowl, whisk melted butter, sour cream, rum, vanilla, lemon zest and juice.
- Whisk butter mixture into egg mixture until just combined. Slowly fold into flour mixture until batter is smooth, then transfer to prepared pan. Chill 10 to 15 minutes to allow batter to set.
- Gently place pieces of rhubarb on top of batter, trimming as needed. Sprinkle a bit of sugar over top. Bake 45 to 55 minutes, or until top is golden and browned around edges. Transfer to a wire rack and allow to cool in pan for 10 minutes. Then slide a knife around sides to loosen and unmould and slide onto rack to allow to cool completely.
- Serve with a dollop of whipped cream.
Drink Pairings
Rhubarb, Candied Ginger and White Chocolate Crisp
Ingredients
Serves 6 to 8
2 lbs (1 kg) rhubarb stalks, ends trimmed, cut into 1-in (2.5 cm) pieces
2 tbsp (30 ml) minced fresh ginger
½ cup (125 ml) granulated sugar
4 oz (125 g) white chocolate, coarsely chopped
1 cup (250 ml) coarsely chopped candied ginger, divided
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) old-fashioned oats
½ cup (125 ml) brown sugar
1 tsp (5 ml) cinnamon
1 tsp (5 ml) ground ginger
¾ cup (175 ml) melted butter
ice cream or whipped cream, to serve
Instructions
- Preheat oven to 350 F (180 C).
- In a large mixing bowl, toss together rhubarb and fresh ginger. Transfer to a greased 2 or 3-quart (2 L or 3 L) baking dish and sprinkle with sugar, white chocolate and ½ cup (125 ml) candied ginger.
- In a medium bowl, combine flour, oats, brown sugar, cinnamon, ground ginger and remaining ½ cup (125 ml) candied ginger. Drizzle in melted butter and mix until crumbly and resembling coarse sand. Distribute evenly over rhubarb.
- Bake until topping is golden brown and filling is bubbling and soft, about 1 hour to 1 hour, 15 minutes. Remove and cool on wire rack. Can be served warm or at room temperature with ice cream or whipped cream.
Drink Pairings
Pink Velvet Cupcakes
Ingredients
Serves 6 to 8
1¼ cups (310 ml) flour
¾ tsp (4 ml) baking powder
½ cup (125 ml) salted butter, softened
½ cup (125 ml) sugar
2 large eggs
1 tsp (5 ml) vanilla extract
3 drops red food dye
½ cup (125 ml) buttermilk, divided
½ tsp (2.5 ml) baking soda
1 tsp (5 ml) apple cider vinegar
Cream Cheese Buttercream, make ahead, recipe follows
CREAM CHEESE BUTTERCREAM
1 cup (250 ml) salted butter, softened
8 oz (250 g) package cream cheese, room temperature
2 tsp (10 ml) vanilla extract
3½ cups (875 ml) icing sugar
Instructions
- Preheat oven to 350 F (175 C).
- Line mini cupcake pan with mini liners and set aside.
- In a large mixing bowl, sift together flour and baking powder. In another bowl, using an electric mixer, cream together butter and sugar. Mix in eggs, vanilla and food dye. Mix in half of the dry ingredients and half of the buttermilk. Repeat with remaining. Combine baking soda and vinegar and mix into batter. Spoon batter into lined cupcake tin and bake for 15 minutes, or until a toothpick inserted in centre comes out clean. Allow to cool before icing.
- CREAM CHEESE BUTTERCREAM
- In a large mixing bowl, using an electric mixer, beat butter until fluffy, about 5 minutes.
- Beat in cream cheese and vanilla. Add sugar, 1 cup (250 ml) at a time, mixing as you go. Place in a piping bag and store at room temperature until ready to use.