CHOCOLATE MARBLE FUDGE
Ingredients
Serves 10 to 12
2 cups (500 g) semi-sweet dark chocolate chips
1 cup (250 g) white chocolate chips
¾ cup (175 ml) condensed milk
½ cup (125 ml) evaporated milk
1 tsp (5 ml) vanilla extract
Instructions
- Using 2 microwave-safe bowls, place dark chocolate chips in 1 bowl and white chocolate chips in other. Pour condensed milk over dark chocolate chips and microwave at 30-second intervals, stirring occasionally. Repeat with evaporated milk for white chocolate.
- Once both mixtures have melted and are silky smooth, add vanilla to dark chocolate and stir.
- Pour each mixture, one at a time, into a lined 9-in (23 cm) square pan. Using a toothpick, swirl mixture around to create patterns with different colours of fudge.
- Refrigerate for at least 4 hours. Can be stored in refrigerator for up to 1 week or freeze for up to 1 month.
Drink Pairings
PEPPERMINT NANAIMO BARS
Ingredients
Serves 8 to 10
1 cup (250 ml) + ¼ cup (60 ml) salted
butter, softened, divided
¼ cup (60 ml) cocoa powder
¼ cup (60 ml) granulated sugar
1 egg
2 cups (500 ml) graham cracker crumbs
¾ cup (175 ml) shredded unsweetened coconut
½ cup (125 ml) finely chopped almonds
2 tbsp (30 ml) vanilla custard powder
1 tbsp (15 ml) peppermint extract
3 tbsp (45 ml) whipping cream, room temperature
2 cups (500 ml) icing sugar, divided
1 cup (250 ml) semi-sweet chocolate chips
½ cup (125 ml) candy cane, chopped
Instructions
- Set up a double boiler over medium heat. Bring water to boil and melt ½ cup (125 ml) of butter with cocoa powder and granulated sugar. Once mixture has melted, add egg and stir until thickened. Remove from heat and stir in graham cracker, coconut and chopped almonds. Press mixture into a parchment-lined 9-in (23 cm) square pan. Place in refrigerator while making other layers.
- In a medium non-reactive mixing bowl, place ½ cup (125 ml) softened butter with custard powder and peppermint extract. Using an electric mixer with a whisk attachment, mix on medium until just combined, about 1 minute. Add whipping cream and ¼ cup (60 ml) icing sugar. Mix on high. Keep adding sugar ¼ cup (60 ml) at a time until you’ve added 2 cups (500 ml) total. Custard should be light and fluffy. Spread evenly onto base and return to refrigerator to set.
- In a microwave-safe bowl, heat remaining ¼ cup (60 ml) of butter and chocolate chips for 30 seconds, remove and stir. Continue until chocolate mixture is fully melted. (If mixture is too thick to pour, add a bit more butter and return to microwave.) Pour chocolate over custard layer, sprinkle with candy cane crumble and set in refrigerator for 5 to 8 hours.
Drink Pairings
PINE NUT BRITTLE
Ingredients
Serves 10
1 cup (250 ml) sugar
½ cup (125 ml) light corn syrup
¼ cup (60 ml) water1 cup (250 ml)
1 cup (250 ml) pine nuts, toasted
2 tbsp (30 ml) butter
2 tsp (10 ml) vanilla extract
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) flake salt
Instructions
- Line a baking sheet with parchment paper and spray with non-stick cooking spray.
- In a medium saucepan over medium heat, add sugar, corn syrup and water. Stir until mixture starts to bubble. Place a candy thermometer on side of saucepan and cook, without stirring, until thermometer reads 305 F (180 C). Mixture should be golden brown. Add pine nuts and stir to coat. Remove from heat and stir in butter, vanilla and baking soda.
- Pour mixture over lined baking sheet, spread in a thin layer with a spatula. Sprinkle with flake salt and let set for 20 minutes.
- Break apart and store, open on counter, up to two weeks.
Drink Pairings
MAPLE PUMPKIN CASHEW “CHEESECAKE” WITH SALTED CARAMEL
Ingredients
Serves 10
1 cup (250 ml) raw cashews
1 cup (250 ml) pecans, divided
1 cup (250 ml) rolled oats
¼ cup (60 ml) almond flour
¼ cup (60 ml) unsweetened shredded coconut
1¾ tsp (9 ml) salt, divided
¼ cup (60 ml) coconut oil
2 tbsp (30 ml) + ¾ cup (175 ml) maple syrup, or more to taste, divided
1 x 15 oz (450 g) block firm tofu
1 x 14 oz (398 ml) can pumpkin purée
¼ cup (60 ml) + ½ cup (125 ml) coconut cream , divided
1 tsp (15 ml) agar agar (can be omitted for a softer cake)
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground cardamom
½ tsp (2.5 ml) ground nutmeg
1 tbsp (15 ml) vanilla extract
½ lemon, juice only
½ cup (125 ml) vegan butter
½ cup (125 ml) brown sugar
½ cup (125 ml) white sugar
1 cup (250 ml) candied pecans, for garnish
coconut whipped cream, to serve
Instructions
- Preheat oven to 350 F (180 C). Line the bottom of a 9-in (2.5 L) springform cake pan with parchment paper.
- Boil water and pour over raw cashews in a heatproof bowl. Set aside for 20 minutes.
- To make crust, in a food processor, place pecans, oats, almond flour, shredded coconut and 1 tsp (5 ml) salt. Pulse until combined. Add coconut oil and 2 tbsp (30 ml) maple syrup and pulse again until incorporated. Mixture should stick together when pinched.
- Drop mixture into cake pan. Wet hands with water and press mixture down to form an even crust. Bake for 10 minutes, rotate and bake for another 10 minutes or until golden brown and toasted. Remove and let cool completely.
- While crust is cooling, make filling. Strain cashews and place into a high-speed blender with tofu, pumpkin purée, ¾ cup (175 ml) maple syrup, ¼ cup (60 ml) coconut cream, agar agar (if using), ½ tsp (2.5 ml) salt, ground cinnamon, ground cardamom, ground nutmeg, vanilla extract and lemon juice. Blend on high until silky. Line the sides of springform pan and pour pumpkin mixture on top of the crust. Smooth the top and refrigerate for a minimum of 8 hours, overnight for best results.
- To make salted caramel, in a small sauce pan on medium heat, melt butter with brown and white sugar. Using a whisk, stir until sugar has dissolved completely. Turn off heat and whisk in ½ cup (125 ml) coconut cream and ¼ tsp (1 ml) salt. Pour into a small container and refrigerate until ready to serve.
- To serve, crumble candied pecans over top and drizzle with salted caramel. Serve topped with coconut whipped cream.
Drink Pairings
SUMMER FRUIT PAVLOVA
Ingredients
Serves 6
5 egg whites, at room temperature
½ tsp (2.5 ml) salt
1¼ cup + 4 tbsp (310 ml + 60 ml ) sugar, divided
1¼ tbsp (22 ml) cornstarch
2 tsp (10 ml) vanilla extract
1¾ cup (425 ml) whipping cream
1 vanilla pod, cut open and scraped
2 cups (500 ml) mixed summer fruit, such as raspberries, blackberries, nectarines and plums, pits removed and cut into wedges mint leaves, for garnish
Powdered sugar, for garnish
Instructions
- Preheat oven to 275 F (140 C).
- When separating egg whites, it’s important there are absolutely no yolks. Any fat will prevent egg whites from fully whipping. In a clean mixing bowl, whip egg whites and salt with a mixer until foamy. While whipping, gradually add 1¼ cup (310 ml) sugar. Continue to whip until egg whites are stiff, soft and glossy. It should hold its shape when beater is pulled out of meringue. Fold in cornstarch and vanilla extract.
- Pour meringue onto a parchment-lined baking sheet and spread into an oval about 8 x 6-in (20 x 15 cm), pushing outside edge higher than middle, like a crater. Bake for about 2 hours. It can’t be overbaked unless it turns brown. After 2 hours, turn oven off and open oven door slightly. Allow pavlova to cool inside oven. Can leave it overnight.
- Whip cream with 1 tbsp (15 ml) sugar and vanilla beans to soft peaks. Set aside in refrigerator. Mix fruit with remaining 3 tbsp (45 ml) sugar and set aside in refrigerator.
- When ready to serve, place meringue on a serving platter. Place whipped cream on top and then fruit. Garnish with mint and powdered sugar.
Drink Pairings
BLUEBERRY-BASIL HAND PIE ICE CREAM SANDWICHES
Ingredients
Serves 6
1 cup (250 ml) whipping cream
1 x 14 oz (397 g) can sweetened condensed milk
2 cups (500 ml) mascarpone cheese
2 tbsp (30 ml) vanilla extract
½ tsp (2.5 ml) sea salt
¼ cup (60 ml) basil leaves, finely chopped
¾ cup + 1 tsp (175 ml + 5 ml) granulated sugar, divided
3 tbsp (45 ml) cornstarch
3 tbsp (45 ml) red wine
2½ cups (625 ml) fresh blueberries, divided
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) pepper
¼ cup (60 ml) basil leaves, roughly chopped
1½ cups (375 ml) all-purpose flour
½ tsp (2.5 ml) salt
⅛ tsp (0.5 ml) baking powder
4½ tbsp (67.5 ml) unsalted butter, chilled
5½ tbsp (82.5 ml) vegetable shortening, chilled
2 egg yolks, divided
2 tsp (10 ml) apple cider vinegar
½ cup (125 ml) cold water, plus extra
2 ice cubes
Instructions
- In bowl of a stand mixer fitted with a whisk attachment, place cream. Whisk just until stiff peaks form. Transfer to a bowl and replace mixing bowl back on stand mixer. Into bowl of stand mixer, add sweetened condensed milk, mascarpone cheese, vanilla extract and sea salt. Whisk until well combined and smooth. Remove bowl from mixer and stir in finely chopped basil leaves with a rubber spatula. Fold in whipped cream into mascarpone mixture. Pour ice cream base into a freezer-safe container and freeze for 4 to 6 hours.
- In a medium saucepan, stir together ¾ cup (175 ml) sugar and cornstarch until combined. Stir in red wine and 2 cups (500 ml) blueberries. Place saucepan over medium heat and, stirring often, bring mixture to a simmer until sauce becomes thick and glossy and blueberries have burst, about 10 to 15 minutes. Remove from heat and stir in remaining ½ cup (125 ml) blueberries, lemon juice, pepper and roughly chopped basil. Transfer mixture to a bowl and let cool at room temperature, cover in plastic wrap and refrigerate until ready to use. Filling can be made up to 3 days ahead.
- In a food processor, add flour, salt, baking powder and remaining 1 tsp (5 ml) sugar. Pulse a few times until mixture is well blended. Add butter and vegetable shortening and pulse 5 times.
- In a small bowl, whisk together 1 egg yolk, apple cider vinegar and water. Add ice cubes and let sit for 2 minutes. Add 3 tbsp (45 ml) of egg yolk mixture to flour mixture in food processor and pulse a few times. Dough should come together but not be too wet. If dough is too dry, add more egg yolk mixture 1 tsp (5 ml) at a time until desired consistency is achieved. Turn dough out onto a clean work surface, bring together in a clump, divide into 2 pieces, press each piece into a dish and wrap each piece in plastic wrap before refrigerating for 1 hour.
- Working with 1 disk of dough at a time, roll dough between 2 large pieces of wax paper until about ⅛-in (2.5 cm) thick. Cut out twelve 2½-in (6 cm) circles and place on 2 baking trays lined with parchment paper. Repeat with second disk of dough except cut out twelve 3-in (8 cm) circles.
- Place 1½ to 2 tbsp (21 to 30 ml) of cooled filling onto middle of each smaller circle. Lightly brush outside filled circles with water before placing a larger circle on top of filling and sealing edges by pressing tines of a fork around each pie. Refrigerate pies while oven preheats to 350 F (180 C).
- In a small bowl, whisk together remaining egg yolk and 1 tbsp (15 ml) water. Brush tops of each pie with egg wash. With a sharp paring knife, cut a small vent in the top of each pie. Bake pies until crust is golden brown and blueberry filling is bubbling out of vent, about 25 to 35 minutes. Transfer pies to a wire rack to cool completely
- To assemble, invert 1 blueberry hand pie and top with a scoop of ice cream. Top with another hand pie and serve immediately.
Drink Pairings
NO-BAKE BASIL STRAWBERRY CHEESECAKE
Ingredients
Serves 6
1½ cups (375 ml) pecans
1 cup (250 ml) unsweetened, shredded coconut
6 Medjool dates, pitted
⅛ tsp (pinch) salt
½ large avocado, peeled and pitted
⅓ cup (75 ml) packed basil leaves, plus extra for garnish
1 x 14 oz (397 g) can sweetened condensed milk
1 tsp (5 ml) vanilla extract
1 x 8 oz (226 g) package cream cheese, at room temperature
2 tbsp (30 ml) lime juice
1½ cups (375 ml) strawberries
Instructions
- In a food processor, blend pecans, coconut, dates and salt until it starts to clump and stick together. Press evenly along bottom and up sides of a 4 x 14-in (10 x 35 cm) fluted rectangular tart pan with removable bottom. Freeze while making filling.
- In a blender, combine avocado, basil, condensed milk and vanilla extract until smooth. Add cream cheese and lime juice and blend until creamy and smooth. Pour into prepared crust and smooth top. Refrigerate at least 4 hours.
- Just before serving, slice strawberries and scatter over top of cheesecake. Garnish with additional basil leaves.
Drink Pairings
LEMON CURD TART WITH APPLE ROSES
Ingredients
Serves 6
4 eggs
4 large egg yolks, divided
1¼ cups (310 ml) lemon juice, strained, divided
1 lemon, zest only
1 cup + 3 tbsp (250 ml + 45 ml) sugar, divided
¼ tsp (1 ml) salt, divided
1¾ cups (425 ml) butter, at room temperature
1¼ cups (310 ml) flour
½ cup (125 ml) chilled butter, cut into 2-in (5 cm) chunks
2 tbsp (30 ml) whipping cream
3 tbsp (45 ml) marmalade
4 cups (1 L) water
6 large apples (e.g. Ambrosia, Fuji or Gala)
10 to 12 mint leaves, for garnish (optional)
Instructions
- In a bowl, whisk together eggs and 2 egg yolks, set aside.
- In a medium saucepan, over medium heat stir together 1 cup (250 ml) lemon juice, lemon zest, 1 cup (250 ml) sugar and ⅛ tsp (pinch) salt. Stirring constantly, gently heat just until sugar is melted. Add 1¾ cups (425 ml) melted butter. Remove saucepan from heat and stir until butter has melted.
- Gradually add egg mixture to sugar syrup, whisking constantly until fully incorporated. Return saucepan to medium heat and whisk constantly until lemon curd thickens and first few large bubbles pop on surface. Remove from heat and whisk for another 30 seconds. Allow to cool for about 10 minutes, then cover surface with plastic wrap and refrigerate for at least 1 hour.
- In a large bowl, lightly whisk together flour, 3 tbsp (45 ml) sugar, and ⅛ tsp (pinch) salt. Add chilled butter and using pastry cutter or blunt knife, cut butter into flour mixture until it resembles a sandy texture.
- In a small bowl, lightly whisk 2 egg yolks and whipping cream. Pour over flour and butter mixture and incorporate together to form a ball. Cover in plastic wrap and refrigerate for at least 1 hour.
- Roll pastry to about ¼-in (0.5 cm) thick and line a 4-in x 14-in (10 cm x 35 cm) fluted tart pan. Alternatively, if pastry is too sticky, break chunks of pastry and evenly press along sides and bottom of tart pan to about ¼-in (0.5 cm) thickness. Trim edges by rolling a rolling pin over edges. Using a fork, poke holes all over bottom and sides of pastry. Freeze for at least 30 minutes.
- When ready to bake, preheat oven to 375 F (190 C).
- Place chilled tart shell on a rimmed baking sheet. Then place tinfoil over pastry and pour pie weights or uncooked kidney beans into it. Bake for 30 minutes. Remove foil and pie weights and continue baking for another 10 to 15 minutes. If using kidney beans, discard after use. Remove tart shell from oven and cool completely on wire rack.
- When ready to assemble, brush bottom of tart with marmalade. Then pour in lemon curd.
- Fill a large non-reactive, heatproof bowl halfway with 4 cups (1 L) water. Add ¼ cup (60 ml) lemon juice. Cut apples in half and core centre away. Carefully using a mandoline, thinly slice apple halves crosswise or cut into ⅛-in (0.125 cm) slices. Add apples to water-lemon mixture. Microwave for about 3 seconds on high until apple slices are slightly pliable, but not mushy. Strain apples and discard water.
- On a clean surface, lay 1 apple slice, with cut side facing you. Place another apple slice halfway over it. The cut sides should line up. Repeat with another 5 to 8 apple slices so that all cut sides neatly line up in a row. Roll first apple slice toward second one and continue until all apple slices are rolled together. The rounded sides of slices should resemble a rose. Place apple rose into lemon curd. Repeat until surface of tart is covered with apple roses. If desired, insert mint leaves between some apple roses as garnish.
Drink Pairings
STRAWBERRY RHUBARB PIE
Ingredients
Serves 6 to 8
3 eggs, divided
3 tbsp (45 ml) vinegar
6 tbsp (90 ml) water, divided
4 cups (1 L) pastry flour or all-purpose
flour, plus more for dusting
½ tsp (2 ml) salt, divided
1¼ cups + 2 tbsp (310 ml + 30 ml) sugar, divided
½ lb + 3 tbsp (250 g + 45 ml) butter, chilled, divided
½ lb (250 g) vegetable shortening or margarine, chilled, cut into 1-in x ½-in (2.5 cm x 1.25 cm) squares
3½ cups (875 ml) strawberries, halved
3½ cups (875 ml) chopped rhubarb (1-in (2.5 cm) chunks)
1 lemon, zest only
1 tsp (5 ml) lemon juice
1 tsp (5 ml) cinnamon
⅓ cup (75 ml) minute tapioca
Instructions
- In a cup, lightly whisk 2 eggs, vinegar and 3 tbsp (45 ml) water. Cover and place in freezer for about 20 minutes while making pastry.
- In a bowl, whisk together flour, ¼ tsp (1 ml) salt and 2 tbsp (30 ml) sugar. Invert contents on clean countertop. Cut ½ lb (250 g) chilled butter into 1-in x ½-in (2.5 cm x 1.25 cm) squares and scatter evenly over flour mixture along with chilled shortening squares. Using pastry cutter or blunt knife, cut butter and shortening into flour until mixture resembles dry oatmeal. Create a well in middle of flour mixture and slowly pour in chilled egg mixture, a little at a time, and incorporate flour. Form dough into a ball using fingertips, keeping dough as cool as possible by trying not to use palms of hands. If sticky, dust tiny amounts of flour. Divide into 3 equal portions, cover with plastic wrap and let rest in refrigerator for about 30 minutes.
- When ready to bake, preheat oven to 425 F (220 C).
- In a large bowl, mix together strawberries, rhubarb, 1¼ cup (310 ml) sugar, lemon zest, lemon juice, cinnamon, ¼ tsp (1 ml) salt and tapioca. Let rest for about 15 minutes.
- Remove 2 portions of chilled dough and place on a clean, lightly dusted countertop for about 10 minutes. Roll 1 portion into a round circle to cover base and sides of 9-in (23 cm) pie plate with a 1-in (2.5 cm) overhang. Using a fork, poke holes on bottom and sides of pie shell. Stir strawberry rhubarb mixture and pour into prepared pie shell. Cut 3 tbsp (60 ml) chilled butter into ½-in (1.25 cm) cubes and scatter evenly over filling.
- Prepare egg wash by lightly whisking 1 egg and 3 tbsp (45 ml) water together. Lightly brush egg wash along rim of pie shell.
- On a clean, well-floured surface, roll second portion of pie crust to about ¼-in (0.5 cm) thickness. Cut into strips and weave over pie into lattice, as desired. Press edges firmly together to form a seam. Leaving 1-in (2.5 cm) rim along circumference of pie, cut excess pastry away. Roll trimmed rim under seam to form a neat border. Lightly brush surface with egg wash.
- On a clean, well-floured surface, roll third portion of pie crust to about ¼-in (0.5 cm) thickness and cut out leaves or flowers and decorate over lattice as desired. Brush lightly with egg wash. Discard any remaining egg wash.
- Bake on bottom rack of oven for 20 minutes. Reduce temperature to 350 F (180 C) and bake for another 50 to 60 minutes until surface is golden brown in colour. Remove from oven and let rest for at least 4 hours before serving.
Drink Pairings
VANILLA LAYERED CAKE WITH BUTTERCREAM ROSETTES
Ingredients
Serves 8 to 10
3 cups (750 ml) flour, plus extra for dusting
3 tsp (15 ml) baking powder
½ tsp (2 ml) salt, divided
4 eggs, room temperature
2 cups (500 ml) sugar
2 tbsp (30 ml) vanilla extract, divided
½ cup (125 ml) vegetable oil
½ cup (125 ml) melted butter
1 cup + 1 tbsp (250 ml + 15 ml) milk, divided, plus extra if needed
3 x food colouring, as desired (optional)
2 cups (500 ml) butter, room temperature
4 cups (1 L) icing sugar
¾ cup (175 ml) pineapple juice
Instructions
- Adjust oven rack to centre position and preheat oven to 350 F (180 C). Grease, line and lightly dust three 8-in (20 cm) cake pans with flour, tapping out excess.
- In a large bowl, sift together flour, baking powder and ¼ tsp (1 ml) salt. Set aside.
- Using a hand mixer or stand mixer with whisk attachment over high speed, whisk together eggs, sugar and 1 tbsp (15 ml) vanilla extract until light, pale and fluffy and about triple in volume. When whisk is lifted, batter should fall like a single thick ribbon. Continue beating while gradually adding oil and melted butter. Reduce speed of mixer and fold in ⅓ of flour mixture. Then fold in ½ cup (125 ml) milk. Scrape down sides and bottom of bowl and continue folding another ⅓ of flour mixture. Fold in another ½ cup (125 ml) milk and remaining flour, making sure to incorporate batter from along sides and bottom of bowl.
- Divide batter equally into 3 separate bowls. If colouring layers, using a toothpick add tiny amounts of food colouring at a time into each bowl and mix well to adjust intensity of colour desired. Pour each coloured batter into a separate cake pan and bake in centre of oven for 25 to 30 minutes. Cakes are done when it starts to pull away from sides of pan and a toothpick inserted into centre of each cake comes out clean. Remove from oven and allow to cool in pan for 5 minutes. Invert on wire rack and allow to cool completely before frosting.
- Using a hand mixer or stand mixer with paddle attachment, beat 2 cups (500 ml) butter, ¼ tsp (1 ml) salt and 1 tbsp (15 ml) vanilla extract at medium speed for about 1 minute. Gradually add icing sugar, 1 cup (250 ml) at a time, until fully incorporated. Add 1 tbsp (15 ml) milk and continue beating until smooth yet firm in consistency. If buttercream is too stiff, add more milk, 1 tbsp (15 ml) at a time, until desired consistency is achieved.
- Prepare cakes for layering by cutting “domes” off top of each cake to make 3 evenly flat cakes. Smear 1 tbsp (15 ml) of buttercream frosting in centre of cake platter. Place first cake over it. Using a squirt bottle, evenly drizzle about ⅓ pineapple juice over top of cake, which should absorb juice. Apply a layer of frosting over cake, place second cake over it. Drizzle with another ⅓ pineapple juice and spread with buttercream frosting. Top with third cake and drizzle with pineapple juice. Apply a “crumb” coat by frosting sides and top of cake with buttercream. Refrigerate for at least 1 hour.
- Fill remaining buttercream into a large piping bag fitted with large star nozzle. Remove cake from refrigerator and pipe rosettes all over cake, or decorate as desired. If cake is refrigerated after this step, ensure it is brought to room temperature before serving.