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.
Drink Pairings
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.