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.
Drink Pairings
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