Clootie Pudding served with Drambuie Cream
Ingredients
Serves 12
2 cups (500 ml) all-purpose flour, plus extra for sprinkling
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
½ tsp (2.5 ml) ground nutmeg
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) salt
¾ cup (175 ml) granulated sugar, plus extra for sprinkling
½ cup (125 ml) frozen, coarsely grated vegetable shortening
¾ cup (175 ml) yellow raisins
½ cup (125 ml) currants
½ cup (125 ml) pitted and chopped Medjool dates
⅓ cup (75 ml) chopped dried apricots
1 medium Granny Smith apple, peeled and grated
1 tbsp (15 ml) fancy molasses
1 large egg
½ cup (125 ml) + 2 tbsp (30 ml) buttermilk
2 cups (500 ml) whipping cream
4 tsp (20 ml) icing sugar
3 tbsp (45 ml) Drambuie
Instructions
- Bring a large pot of water to a boil.
- Into a large bowl, sift flour, baking soda, spices and salt. With a wooden spoon, stir in sugar, frozen shortening, dried fruits and grated apple.
- In a small bowl, whisk together molasses, egg and buttermilk. Stir wet mixture into dry mixture to form a stiff batter.
- In a large bowl, pour some boiling water over a clean old pillowcase, a pudding cloth or a clean tea towel. Wearing rubber gloves to protect hands, remove it and carefully wring out as much water as possible. Lay it out flat on a clean work surface and sprinkle generously with flour and about 2 tbsp (30 ml) granulated sugar. Spoon pudding mixture onto centre of cloth, loosely bring up edges around mixture and secure tightly with a piece of kitchen string. Do not wrap cloth too tightly around batter, as it will expand during cooking.
- Place a folded kitchen towel in a heatproof (preferably ceramic) bowl, large enough to accommodate pudding, in base of a large, deep saucepan. Place pudding in bowl, knotted side up. Pour in enough boiling water to just cover pudding. Cover with a tight-fitting lid, bring water to a gentle simmer and cook for 4 hours. Check water level often and top up if necessary.
- Preheat oven to 350 F (180 C).
- Lift pudding from saucepan and dip briefly in a large bowl of ice-cold water. Then remove cloth and place pudding on an ovenproof baking dish or platter. Bake for 15 minutes, until outside of pudding has dried off.
- While pudding bakes, make Drambuie Cream. In a large bowl, whisk together cream and icing sugar until soft peaks form. Whisk in Drambuie. Cover and refrigerate until ready to use.
- Serve pudding warm, cut into chunky wedges, with dollops of Drambuie Cream.
Drink Pairings
Pineapple Tarts
Ingredients
Serves 3 dozen cookies
20 oz (570 grams) fresh or frozen pineapple, finely chopped
½ cup (125 ml) white sugar
2 cloves
1 small cinnamon stick
1 tsp (5 ml) + ½ tsp (2.5 ml) salt, divided
1 tsp (5 ml) grated ginger
1⅔ cups (400 ml) all-purpose flour
1 tbsp (15 ml) powdered milk
¼ cup (60 ml) icing sugar
¾ cup + 1 tbsp (190 ml) cold butter, grated
2 eggs, beaten
Instructions
- To make Pineapple Jam, place pineapple, white sugar, cloves, cinnamon stick and 1 tsp (5 ml) salt in a non-reactive saucepan and bring to a boil over high heat. Turn down heat to low and slowly cook for about 1 to 2 hours, or until mixture reaches a jam consistency. Remove from heat and add grated ginger. Jam can be stored in refrigerator for up to 1 month.
- To make dough, sift flour, powdered milk, icing sugar and ½ tsp (2.5 ml) salt into a large mixing bowl. Add grated butter to dry ingredients and cut it in with a pastry cutter until everything is a sandy texture.
- Add beaten eggs to butter and flour mixture and mix until a dough forms. Shape dough into a ball and wrap with plastic wrap. Let dough rest in refrigerator for at least 1 hour or overnight.
- When ready to bake cookies, preheat oven to 375 F (190 C).
- On a lightly floured surface, roll out dough to 1-in (2.5 cm) thick. With a 2-in (4 cm) round or flower-shaped cookie cutter, cut out cookies. Place on a parchment-lined baking sheet. Top each cookie with 1 tsp (5 ml) prepared Pineapple Jam rolled into a ball.
- Bake cookies for about 8 to 10 minutes, or just until starting to turn golden on edges.
- Cool to room temperature before serving. Cookies can be stored in an airtight container for up to 1 week.
Drink Pairings
Mulled Wine Poached Pears
Ingredients
Serves 4
2 cups (500 ml) water
2 cups (500 ml) dry red wine
½ cup (125 ml) granulated sugar
2 star anise
1 cinnamon stick
3 cloves
2 strips orange peel
4 pears, ripe but firm
5 oz (140 g) dark chocolate, chopped
¾ cup (175 ml) mascarpone cheese
1 tbsp (15 ml) whipping cream
½ tsp (2.5 ml) vanilla extract
Instructions
- In a small or medium saucepan, stir together water, wine, sugar, star anise, cinnamon stick, cloves and orange peel. Warm mixture over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Bring mixture to a light simmer.
- Peel pears and, with a melon baller, remove core, working from bottom and carving into centre of pear.
- Place pears in simmering wine mixture. To keep pears submerged, place a piece of parchment paper over them, so that it touches poaching liquid. Poaching time will depend on their ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and, using a small knife, poke flesh. Pear is done when knife meets little resistance. If not yet done, return pears to sugar syrup and check every 3 to 5 minutes. Remove saucepan from heat, uncover and allow pears to cool to room temperature in poaching liquid. At this point, pears may be refrigerated in poaching liquid for up to 24 hours.
- Remove pears from poaching liquid and set aside. In a saucepan over medium-high heat, reduce poaching liquid until only 1 cup (250 ml) remains. Discard solids and whisk in chopped chocolate until melted and fully incorporated. Whisk in a splash of whipping cream if too thick to pour.
- In a medium bowl, whisk together mascarpone cheese, cream and vanilla extract until smooth and creamy.
- To serve, divide pears among serving plates. Drizzle with chocolate sauce and serve with a dollop of mascarpone cream.
Drink Pairings
WILD RICE WAFFLES SERVED WITH WINTER SALAD
Ingredients
Serves 4 to 6
WINTER SALAD
½ cup (125 ml) cranberry sauce
¼ cup (60 ml) extra virgin olive oil
2 tbsp (30 ml) apple cider vinegar
2½ tsp (12.5 ml) Dijon mustard
1 tsp (5 ml) maple syrup
salt and ground black pepper, to taste
6 large eggs, at room temperature
1 bunch curly kale, trimmed and thinly
1 small head radicchio, thinly sliced
2 endive, thinly sliced
1 apple, thinly sliced
½ delicata squash, washed, seeded and cut into ½-in (1.25 cm) semi-circles and roasted
WAFFLES
1 cup (250 ml) cooked wild rice
2½ cups (625 ml) cooked long-grain white rice
5 large eggs, whisked
½ tsp (2 ml) salt
½ tsp (2 ml) ground black pepper
1 cup (250 ml) shredded cheddar cheese
3 green onions, trimmed and chopped
Instructions
- Start by making salad dressing. In a small bowl, whisk together cranberry sauce, olive oil, vinegar, mustard, maple syrup and a good pinch of both salt and pepper. Refrigerate until ready to use.
- To make waffles, start by preheating a waffle iron. If it has a temperature control, set it to medium-high heat.
- In a large bowl, stir together wild and white rice, whisked eggs, salt, pepper, cheddar and green onions. Mound portions onto waffle iron, close and cook until rice is crisped and browned, about 8 to 10 minutes. Transfer to a wire rack and repeat with remaining rice mixture.
- While waffles are cooking, bring a medium saucepan of water to a boil. Gently lower eggs for salad into water and boil for 6 minutes, then drain and run under cold water until cooled. Carefully shell, cut each egg in half and set aside.
- When ready to serve, add kale to a large bowl. Sprinkle with a pinch of salt and a drizzle of dressing. Massage kale with your hands until well coated and softened. Add radicchio, endive, apple and roasted squash. Add enough dressing to coat and gently toss together. Place waffles on serving plates, top with salad and 2 egg halves.
Drink Pairings
TIRAMISU CRÊPE CAKE
Ingredients
Serves 12
12 large eggs
2 cups (500 ml) all-purpose flour
½ tsp (2.5 ml) salt
2 cups (500 ml) whole milk
1 cup (250 ml) whipping cream
2 tsp (10 ml) vanilla
unsalted butter, for frying
26 oz (750 g) mascarpone cheese, room tempreature
8 oz (250 g) cream cheese, room temperature
1¼ cups (310 ml) icing sugar
1 tsp (5 ml) instant espresso powder
2 tbsp (30 ml) amaretto liqueur
cocoa powder, for dusting and garnish
Instructions
- In a food processor, mix eggs, flour, salt, whole milk, cream and vanilla until thoroughly combined. Transfer to a jug and let sit for 20 minutes.
- Heat a small knob of butter in a 7-in (18 cm) non-stick frying pan over medium-high heat. When lightly bubbling, pour in enough batter to coat pan, tilt until even, then cook for about 1 minute. Crêpe is ready to flip when bubbles appear on surface and edges look dry. Flip with a spatula and cook for one more minute. Transfer to a plate and cover with a clean tea towel. Repeat with remaining batter, ending up with about 18 crêpes.
- While crêpes cool, in bowl of an electric mixer fitted with whisk attachment, whisk together mascarpone and cream cheese until smooth. Add icing sugar, espresso powder and amaretto liqueur. Whisk until well combined and thick and creamy. Refrigerate for 30 minutes.
- To assemble cake, place first crêpe on a serving plate and spread about 1 to 1½ tbsp (15 ml to 22 ml) of cream mixture into a thin layer. Dust lightly with cocoa powder and place a second crêpe on top. Repeat, layering crêpes, cream and cocoa until crêpes have been used up.
- Transfer remaining cream into a piping bag with a round tip and pipe little dollops on top of cake. Refrigerate cake again for about 30 minutes. Dust with cocoa powder and serve
Drink Pairings
CHOCOLATE TUXEDO PARFAITS
Ingredients
Serves 6
2 tsp (10 ml) gelatin, divided
2 tbsp (30 ml) water, divided
16 oz (500 g) dark chocolate chips, divided
4¼ cups (1 L) whipping cream
2 tbsp (30 ml) instant coffee powder, divided
¼ tsp (1 ml) salt, divided
½ cup (125 ml) sugar
7 oz (200 g) white chocolate chips
raspberries and mint, for garnish
Instructions
- Use a large rectangular dish 2-in (5 cm) to 3-in (8 cm) deep, that can fit 6 stemmed brandy glasses or stemless wine glasses leaning on their sides, along edge of baking pan. Cover dish with tea towel to protect glasses from slipping.
- In small ramekin, pour 1 tsp (5 ml) gelatin over 1 tbsp (15 ml) water and allow to bloom for about 5 minutes.
- In a large heatproof bowl, place 8 oz (250 g) dark chocolate chips.
- In small saucepan, gently simmer ¼ cup (60 ml) cream, 1 tbsp (15 ml) instant coffee powder, ⅛ tsp (pinch) salt and the sugar, until sugar is completely melted. Remove from heat and mix in bloomed gelatin.
- Pour warm cream mixture evenly over dark chocolate. Do not stir yet. Allow chocolate to melt for about 2 minutes. Then whisk together until smooth. Set aside.
- Whisk 1¾ cups (425 ml) cream until stiff peaks form. Fold in ⅓ whipped cream into chocolate mixture until just combined. Then fold in remaining whipped cream until no streaks can be seen.
- Fill mousse into a large piping bag with large nozzle. Evenly distribute among 6 glasses, holding them at an angle. Pipe mousse to cover base and one side of glass. Carefully place at angle into prepared dish lined with tea towel. Refrigerate for at least 4 hours.
- In small ramekin, pour 1 tsp (5 ml) gelatin over 1 tbsp (15 ml) water and allow to bloom for about 5 minutes.
- In a large heatproof bowl, place white chocolate.
- In a small saucepan, gently simmer ½ cup (125 ml) cream. Remove from heat. Add boomed gelatin and mix until fully melted.
- Pour warm cream mixture evenly over white chocolate and mix until chocolate melts completely and mixture is smooth. Allow to cool slightly.
- Whisk 1 cup (250 ml) cream until stiff peaks form. Fold in ⅓ of whipped cream into white chocolate mixture until just combined. Then fold in remaining whipped cream until no streaks can be seen.
- Fill mousse into large piping bag with large nozzle. Evenly distribute among 6 glasses with chilled dark chocolate mousse by holding serving glass at opposite angle. Pipe mousse to cover other side of glass. Together, both mousses should create a V-shaped space. Carefully lean glasses at an angle into prepared dish lined with tea towel and refrigerate for at least 4 hours.
- Place 8 oz (250 g) dark chocolate, 1 tbsp (15 ml) coffee powder and ⅛ tsp (pinch) salt into large, heatproof bowl.
- In small saucepan, gently simmer ¾ cup (175 ml) cream. Pour evenly over chocolate mixture and allow to melt for about 2 minutes. Then whisk until chocolate has fully melted and mixture is smooth and glossy.
- Pour ganache into V-shaped space in centre of glasses, so it reaches up to edges of both mousses.
- Place in tray, standing upright this time and refrigerate for at least 2 hours.
- To serve, garnish with raspberries and mint.
Drink Pairings
PAVLOVA WREATH WITH LEMON MASCARPONE CREAM
Ingredients
Serves 10 to 12
6 large egg whites, at room temperature
⅛ tsp (pinch) salt
2½ cups (625 ml) sugar, divided
1 tsp (5 ml) vinegar
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) corn starch
1 cup (250 ml) lemon curd
1 cup (250 ml) mascarpone cheese
¼ cup (60 ml) water
1 cup (250 ml) cranberries
currants, pomegranate seeds and mint, for garnish (optional)
Instructions
- Preheat oven to 300 F (150 C) and move oven rack to centre position. Line a large baking sheet with parchment paper. Trace a 10-in (25 cm) circle on parchment paper. Trace another 5-in (12 cm) circle inside larger circle to form a 2½-in (6.25 cm) wide ring. Place traced paper back on baking sheet, traced side down.
- In bowl of stand mixer, beat together egg whites and salt on medium speed until slightly frothy, about 30 seconds. Slowly add ½ cup (125 ml) sugar and increase speed to high. Continue beating for 1 minute. Scrape down sides and bottom of bowl, then continue beating on high speed until eggs resemble foam. Scrape down sides and bottom of bowl again. Continue whisking on high speed, gradually adding 1½ cup (375 ml) sugar, 1 tbsp (15 ml) at a time until fully incorporated and meringue reaches stiff peak stage. Add vinegar, vanilla and corn starch. Whisk for 7 to 10 seconds.
- Use about 1 tsp (5 ml) of meringue to stick bottom of parchment paper to baking sheet at each corner. Fill meringue into large piping bag without nozzle. Pipe large dollops (approximately 3-in (8 cm) diameter) of meringue around traced ring on parchment paper. Alternatively, use 2 large spoons to scoop out dollops of meringue inside traced ring (approximately 10 to 12).
- Using back of a metal tablespoon, shape hollow “bowls” in each dollop to hold filling later.
- Bake for 1 hour, 10 minutes. Turn off oven and without opening door, let meringue continue to dry in oven for another hour. Remove from oven and cool completely.
- In a bowl, mix lemon curd and mascarpone until smooth. Refrigerate until ready to assemble.
- In a small saucepan make simple syrup by heating ¼ cup (60 ml) sugar and ¼ cup (60 ml) water. Bring to a boil. When sugar has melted, remove from heat and add cranberries. Stir to coat fruit. Strain fruit and spread over wire rack on shallow baking sheet and allow to cool completely.
- Place ¼ cup (60 ml) sugar into a shallow bowl. Roll cranberries in sugar to frost them, then place frosted cranberries in shallow container until ready to use.
- When ready to assemble, scoop out hollows in each baked meringue dollop, if needed, to create “bowl.” Spoon lemon mascarpone filling into each of them. Top with frosted cranberries as desired, and garnish with mint and other fruit, if preferred.
Drink Pairings
Gingerbread Cake
Ingredients
Serves 18 to 20
CAKE
24 oz (750 g) flour, plus extra for dusting
1 cup (250 ml) cocoa powder
1½ tsp (7 ml) salt
6 tbsp (90 ml) ground ginger
1 tbsp (15 ml) ground cinnamon
¾ tsp (4 ml) ground cloves
¼ tsp (1 ml) nutmeg
¼ tsp (1 ml) cayenne powder
1 tbsp (15 ml) + 2¼ tsp (11 ml) baking powder, divided
2 cups (500 ml) brewed coffee, cooled
½ cup (125 ml) buttermilk
¾ cup (175 ml) fancy molasses
4 cups (1 L) sugar
2 cups (500 ml) vegetable oil
9 large eggs, lightly beaten
3 tbsp (45 ml) grated ginger
ERMINE FROSTING
4½ cups (1.125 L) sugar
1 cup (250 ml) flour
6 tbsp (90 ml) cornstarch
1½ tsp (7 ml) salt
4½ cups (1.125 L) milk, divided
2¼ lbs (1.125 kg) butter
1½ tbsp (22 ml) vanilla extract
BAKED DULCE DE LECHE (CARAMEL)
1 x 9¾ oz (300 ml) can condensed milk
PRALINE SHARDS
1½ cups (375 ml) sliced almonds, lightly toasted
2 cups (500 ml) sugar
½ tsp (2 ml) salt
½ cup (125 ml) water
1 tbsp (15 ml) butter
Instructions
- To make CAKE, preheat oven to 350 C (180 F). Lightly grease and dust some flour over two 7-in (18 cm) and two 9-in (23 cm) round cake pans. Line bottom of pans with parchment paper.
- In a large bowl, sift together flour, cocoa powder, salt, spices and 1 tbsp (15 ml) baking powder.
- In another large bowl, whisk together coffee, buttermilk, molasses, 2¼ tsp (11 ml) baking powder, sugar and oil. Add eggs and ginger. Beat until well combined.
- Combine wet and dry ingredients and pour 1¼ cups (310 ml) batter into each of the smaller cake pans and 2 cups (500 ml) batter into the larger cake pans.
- Bake for 25 to 30 minutes or until a knife inserted in centre of cakes come out clean. Cool completely on a wire rack. Refrigerate to chill before assembling.
- To make ERMINE FROSTING, in a bowl, whisk together sugar, flour, cornstarch and salt. Gradually add 2 cups (500 ml) milk and whisk constantly to form paste. Then add remaining milk and whisk together until smooth.
- In a medium-sized saucepan, add frosting mixture and cook over medium heat, whisking constantly until it boils and forms a paste-like custard. Remove from heat and set aside to cool completely.
- In a bowl, whisk together butter and vanilla until light and fluffy. Add cooled custard mixture and whisk on high speed until frosting is smooth.
- To make DULCE DE LECHE, preheat oven to 425 F (220 C) and adjust oven rack to centre position. Place wire rack in a deep Dutch oven or roasting pan.
- Pour condensed milk into a heatproof bowl. Cover and seal with aluminium foil. Place over wire rack in Dutch oven or roasting pan.
- Pour boiling water into pan until it reaches halfway up sides of container holding condensed milk.
- Bake for 1 hour, then check water level. Top up as needed with boiling water to reach same level as before. Bake for another hour.
- Remove from oven and carefully lift container with caramel onto tea towel. Poke holes on surface of foil with fork. Allow to cool completely. Remove foil and stir well. Can be stored in refrigerator for up to 2 weeks.
- To make PRALINE SHARDS, lightly toast almond flakes in a preheated 350 F (180 C) oven for 5 to 7 minutes. Remove from oven and cool completely
- Lightly grease and line bottom of baking sheet with parchment paper. Set aside.
- Place sugar and salt in a heavy-bottomed medium saucepan. Pour water evenly over sugar. Do not stir. Heat over medium-low heat until sugar has melted.
- Increase heat to medium and allow mixture to boil. Do not stir. If sugar crystals form along sides of saucepan, use wet pastry brush to wipe them away.
- Do not leave boiling mixture unattended as it can burn very quickly. Once sugar mixture starts turning into deep amber from gold colour, remove from heat. Add butter and toasted almonds. Stir together and pour over prepared baking sheet. Do not touch as mixture will be extremely hot.
- Using an offset spatula, quickly spread and even out surface of mixture. Allow to cool completely, about 1 hour.
- When ready to use, break the praline into pieces and shards. Can be stored in an airtight container for up to 2 weeks. Do not refrigerate.
- To assemble well-chilled cakes, slice cakes in half, horizontally. Fill large piping bag, without nozzle, with frosting.
- Place one half of large cake on serving platter. Pipe 1 cup (250 ml) Ermine Frosting over surface. Using an offset spatula, smooth frosting evenly over surface and cover with other half of cake. Continue this step with other large cake to form one 4-layer cake. Apply even, but thin layer of frosting on entire surface of cake. This is the crumb coat.
- Place one layer of smaller cake over 8-in (20 cm) cake base. Repeat with layering as above using about ⅔ cup (150 ml) frosting between layers. Frost with crumb coat and refrigerate both cakes for 1 hour.
- Remove large cake from refrigerator and pipe any desired pattern over surface of cake. Return to refrigerator.
- Remove smaller cake from refrigerator and evenly frost entire surface. Return to refrigerator.
- When ready to serve, cut 8 to 10 thick wooden skewers to height of large cake. Insert into centre of large cake to cover roughly 6-in (15 cm) diameter. This will offer support to top cake tier. Place smaller cake over centre of larger cake.
- Pipe Dulce de Leche over surface of top tier. Using spatula, spread caramel and allow it to flow over edges. Decorate top of cake with praline.
Drink Pairings
GINGERSNAP PARFAITS
Ingredients
Serves 6 to 8
2 cups (500 ml) crumbled gingersnap cookies
3 tbsp (45 ml) Kahlúa
4 cups (1 L) whipping cream
2 tbsp (30 ml) sugar
1 tbsp (15 ml) vanilla extract
¼ cup (60 ml) espresso
1 package instant chocolate pudding
1 cup (250 ml) milk
1 cup (250 ml) cold coffee
1 tsp (5 ml) cocoa powder, for garnish
candied ginger, for garnish
Instructions
- Place 1 tbsp (15 ml) gingersnap crumbs in each of 6 to 8 tall parfait glasses. Pour 1 tsp (5 ml) Kahlúa over crumbs and set aside.
- In a non-reactive mixing bowl, add whipping cream, sugar, vanilla and espresso. With an electric mixer, whip until stiff peaks form. Place in a large piping bag and set in refrigerator.
- In a large mixing bowl, whisk together instant pudding mix, milk and coffee. Place into a piping bag and set in refrigerator for 10 minutes.
- Pipe mixtures into each glass, alternating layers of pudding, cookie crumbs and whipped cream, finishing with a whipped cream layer. Garnish with a dusting of cocoa powder and a piece of candied ginger and refrigerate until ready to serve.
Drink Pairings
SAVOURY SHORTBREAD
Ingredients
Serves 8 to 10
2½ cups (625 ml) flour
2½ cups (625 ml) grated white cheddar
1 tbsp (15 ml) finely chopped fresh rosemary
4 tbsp (60 ml) fresh thyme leaves, de-stemmed
¾ tsp (4 ml) black pepper
½ tsp (2.5 ml) salt
1 tsp (5 ml) red pepper flakes
1 cup (250 ml) salted butter, softened
whole herbs, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- In a food processor, add all ingredients except for butter and garnish. Mix on low just to combine. Add butter in pieces and pulse until all flour is absorbed and mixture sticks together when pinched. If still a bit dry, add ½ tsp (2.5 ml) water at a time until texture is achieved.
- Empty dough onto plastic wrap. Press together to form a disc and wrap. Refrigerate for 30 minutes.
- Remove from refrigerator and unwrap. Place disc between 2 sheets of parchment paper. Using a rolling pin, gently roll dough to about ½-in (1.25 cm) thickness. Cut desired shapes (smaller work better) and bake for 10 to 15 minutes or until edges are slightly golden.