APPLE CRANBERRY HAND PIES
Ingredients
Serves 12 Pies
PASTRY:
2½ cups (625 ml) cake and pastry flour
1 cup (250 ml) butter, chilled and diced
¼ tsp (1 ml) salt
¼ to ½ cup (60 to 125 ml) cold water
FILLING:
4 cups apples, peeled, cored and diced small
¼ cup (60 ml) dried cranberries, chopped
1 cup (250 ml) brown sugar
1 tsp (5 ml) cinnamon
¼ tsp (1 ml) nutmeg
½ tsp (2 ml) orange zest
2 tbsp (30 ml) butter, melted
1 tbsp (15 ml) all-purpose flour
¼ tsp (1 ml) salt
EGG WASH:
2 egg yolks
4 tbsp (60 ml) whipping cream
¼ tsp (1 ml) salt
Instructions
- Add flour, butter and salt to a food processor fitted with a metal blade. Pulse until mixture looks like coarse crumbs about the size of peas.
- Sprinkle with ¼ cup (60 ml) cold water. Pulse until dough sticks together when squeezed. Add more water, 1 tbsp (15 ml) at a time, if necessary. It will still look a bit crumbly.
- Shape dough into two balls. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- To make FILLING: In a large bowl, combine all ingredients. Toss to blend. Set aside.
- Preheat oven to 375 F (190 C). Roll pastry to ⅛ -in (0.25 cm) thickness on a floured surface. Cut into 3-in (7.5 cm) rounds. Place 2 tbsp (30 ml) on half of each round.
- In a small bowl, whisk together egg wash ingredients. Using a small brush, spread egg wash around edges of each pie. Cover each pie with another pastry round and press edges to seal. Crimp edges with a fork.
- Make a slit on top of each pie and brush with remaining egg wash. Transfer to a parchment paper-lined baking tray and bake for about 20 minutes or until pies are golden brown. Rotate pan halfway through.
- Remove to a rack to cool. Serve warm.
Drink Pairings
COCONUT CUSTARD-FILLED PORTUGUESE MALASADAS
Ingredients
Serves 12 doughnuts
COCONUT CUSTARD FILLING:
2 cups (500 ml) coconut milk
1 cup (250 ml) water, divided
½ cup (125 ml) granulated sugar
¼ cup (50 ml) cornstarch
½ tsp (2 ml) + 1 tsp (5 ml) vanilla extract
MALASADAS:
1 pkg dry active yeast, about 1 tbsp (15 ml)
1½ cups (375 ml) granulated sugar, divided
¼ cup (50 ml) warm water
3 large eggs
½ cup (125 ml) milk
½ cup (125 ml) half & half
2 tbsp (30 ml) unsalted butter, melted
¼ tsp (1 ml) salt
4 cups (1 L) bread flour, plus extra for dusting
2 tsp (10 ml) nutmeg
vegetable oil, for frying
sugar, for coating
Instructions
- To make COCONUT CUSTARD FILLING: In a saucepan, mix together coconut milk, ½ cup (125 ml) water and sugar. Stir over medium heat and bring to a light boil.
- In a small bowl, whisk together remaining ½ cup (125 ml) water and cornstarch. Add to coconut milk mixture. Whisk until it comes to a boil and thickens. Remove from heat and stir in ½ tsp (2 ml) vanilla extract. Cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours.
- To make MALASADAS: In a small bowl, combine yeast, 1 tsp (5 ml) sugar with 2 tbsp (30 ml) warm water. Mix until yeast dissolves. Set aside until foamy, about 5 minutes.
- In a large bowl, beat eggs with an electric stand mixer until light and lemoncoloured. Add yeast mixture, ½ cup (125 ml) sugar, milk, half & half, melted butter and salt. Mix at medium speed until combined. Slowly beat in flour until smooth.
- Transfer to a lightly greased bowl and cover loosely with plastic wrap and a tea towel. Set aside in a warm place until dough doubles in size, about 1½ hours. Punch dough down, then with oiled hands, pinch off pieces about a size of a golf ball. Place on greased baking sheets. Cover with a clean dish towel and set aside in a warm place to rise again for 20 minutes.
- Lightly flour surface to roll dough and line 2 baking sheets with parchment paper. Grease parchment paper and set aside. Place remaining sugar in a shallow mixing bowl. Set aside.
- Roll dough on floured surface into a 12-in (30 cm) square about ½-in (1.25 cm) thick. Cut into 3-in (8 cm) squares or circles and place on prepared baking sheets 3-in (8 cm) apart. Gather and reuse scraps. Cover loosely with plastic wrap and set in a warm place until doubled in size, about 1 hour.
- As dough is rising the second time, heat about 2-in (5 cm) vegetable oil to 325 F (170 C) in a deep fryer or a heavy, deep Dutch oven over medium heat.
- Using scissors, cut Malasadas out of parchment paper, leaving about 1-in (2.5 cm) around the sides of each. The paper makes it easier to transfer them to the frying oil. Working in batches, place two of them into the hot oil, paper side up. Use tongs to peel off and discard paper. Cook, flipping once, until puffed and golden, 2 to 3 minutes. Transfer to a baking sheet on a wire rack. Repeat with remaining Malasadas. Let cool completely then toss with sugar.
- Using the tip of a paring knife, cut a ½-in (1.25 cm) deep slit into one end of each Malasada. Slide a chopstick in the hole and carefully move from right to left a couple times to create a pocket for the filling.
- Transfer Coconut Custard Filling to a small pastry bag fitted with a medium round tip. Carefully insert just the tip of the pastry bag into the slit and gently squeeze pastry bag until the Malasada feels just full. Repeat until all are filled. These are best served the day they are made.
Drink Pairings
BAKED PUMPKIN SPICE CAKE DOUGHNUTS
Ingredients
Serves 12 doughnuts
SPICE MAPLE GLAZE:
2 cups (500 ml) icing sugar, sifted
1 tsp (5 ml) cinnamon
3 tbsp (45 ml) milk
1 tbsp (15 ml) maple syrup
DOUGHNUTS:
2 cups (500 ml) all-purpose flour
4 tsp (20 ml) baking powder
1 tsp (5 ml) salt
2 tsp (10 ml) ground cinnamon
½ tsp (2 ml) each ground nutmeg and ground ginger
6 tbsp (90 ml) butter, softened
½ cup (125 ml) packed light brown sugar
2 extra-large eggs
2 tsp (10 ml) vanilla extract
2 tbsp (30 ml) milk
1 cup (250 ml) canned pure pumpkin purée (not pumpkin pie filling)
Instructions
- To make SPICE MAPLE GLAZE: To make glaze, sift together icing sugar and cinnamon into mixing bowl. Add milk and maple syrup and stir until smooth. Dip the top of each doughnut into glaze, invert onto wire racks to allow glaze to settle. Makes 1 cup (250 ml).
- To make DOUGHNUTS: Preheat oven to 375 F (190 C). Grease a 6 x 1 cup doughnut pan.
- In a large mixing bowl, sift together flour, baking powder, salt, cinnamon, nutmeg and ginger.
- In another large mixing bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Gradually beat in eggs, vanilla, milk and canned pumpkin. Fold in flour mixture until well combined.
- Spoon batter into a large pastry bag fitted with a large plain tip. Pipe batter into pan and fill about two-thirds full. Place in preheated oven and bake for 15 minutes until risen, golden, and just firm to touch. Let cool for 5 minutes, then turn out onto wire rack to cool completely. Repeat with remaining dough. Dip into Spice Maple Glaze and serve. Best served the same day they are made.
Drink Pairings
LEMON CHURROS WITH LEMON GLAZE
Ingredients
Serves 15 churros
LEMON GLAZE:
1 cup (250 ml) icing sugar, sifted
2 tbsp (30 ml) lemon juice
CINNAMON SUGAR:
½ cup (125 ml) sugar
2 tsp (10 ml) cinnamon
LEMON CHURROS:
½ cup (125 ml) unsalted butter, cut into small pieces
1¼ cups (300 ml) water
1 cup (250 ml) all-purpose flour
large pinch salt
2 extra-large eggs, beaten
1 lemon, zest only
oil, for deep frying
finely chopped toasted pistachios, optional
Instructions
- To make LEMON GLAZE: In a medium-sized bowl, mix ingredients together until blended and smooth. Makes 1 cup (250 ml).
- To make CINNAMON SUGAR: In a small bowl, mix sugar and cinnamon together until blended. Makes ½ cup (125 ml).
- To make LEMON CHURROS: In a large saucepan, heat butter and water over medium heat until butter has melted. Bring to a boil, remove from heat and stir in flour and salt. Beat thoroughly until mixture is smooth and comes away from the sides of the saucepan. Allow to cool 5 minutes, then gradually beat in eggs to make a thick and glossy paste. Beat in lemon rind.
- Heat 2-in (5 cm) vegetable oil to 325 F (170 C) in a deep fryer or a heavy, deep Dutch oven over medium heat. Line a baking sheet with paper toweling and set aside.
- Spoon churro paste into a large pastry bag fitted with a large star tip and pipe five 6-in (15 cm) strands into hot oil. Fry, turning frequently, 3 to 5 minutes until crisp, golden and cooked through. Remove with a slotted spoon and drain on baking sheet. Allow to cool slightly.
- Drizzle with Lemon Glaze then sprinkle with chopped pistachios or toss into Cinnamon Sugar.
Drink Pairings
BASIC BAKED DOUGHNUTS
Ingredients
Serves 16 doughnuts
1¾ cups (425 ml) all-purpose flour
4 tsp (20 ml) baking powder
¾ cup (75 ml) berry sugar
½ tsp (2 ml) salt
⅔ cup (150 ml) milk
2 large eggs, beaten
½ tsp (2 ml) vanilla extract
3 tbsp (45 ml) melted butter
MARASCHINO AMARETTO GLAZE:
2 cups (500 ml) icing sugar, sifted
¼ cup (60 ml) maraschino cherry syrup
1 tbsp (15 ml) amaretto liqueur
⅛ tsp (0.5 ml) salt
ORANGE GLAZE:
2 cups (500 ml) icing sugar, sifted
1 tbsp (15 ml) orange zest
3 tbsp (45 ml) orange juice
1 tbsp (15 ml) orange liqueur
pinch salt
LIMONCELLO GLAZE:
2 cups (500 ml) icing sugar, sifted
1 tbsp (15 ml) lemon zest
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) limoncello liqueur
pinch salt
CHOCOLATE AND IRISH CREAM GANACHE:
3 oz (90 g) grated milk chocolate
2 cups (500 ml) icing sugar, sifted
pinch salt
¼ cup (60 ml) Irish cream liqueur
Instructions
- Preheat oven to 375 F (190 C). Grease a 6 x 1 cup (250 ml) doughnut pan.
- In a large bowl, sift together flour and baking powder. Mix in sugar and salt. Make a well in the centre. Set aside.
- In another large bowl, blend together milk, eggs, vanilla extract and melted butter with an electric mixer until smooth. Pour into centre of flour mixture and stir together until smooth.
- Spoon batter into a large pastry bag fitted with a large plain tip. Pipe batter into pan and fill about two-thirds full. Bake for 10 to 15 minutes, or until risen and golden, and just firm to touch. Let cool in pan for 5 minutes. Turn out onto wire rack to cool completely. Repeat with remaining dough, rinsing and greasing the pan each time. Cool doughnuts completely before dipping into Glazes.
- To make MARASCHINO AMARETTO GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
- To make ORANGE GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
- To make LIMONCELLO GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
- To make CHOCOLATE AND IRISH CREAM GANACHE: In a mixing bowl, mix together chocolate, icing sugar and salt. In a saucepan, add liqueur to 2 tbsp (30 ml) water and bring to a boil. Pour over chocolate mixture and let sit 2 minutes without stirring. Whisk until smooth. Makes 1 cup (250 ml).
Drink Pairings
MINI COCONUT CARROT LOAVES
Ingredients
Serves 3 loaves
TOPPING:
¼ cup (60 ml) coconut sugar
¼ cup (60 ml) all-purpose flour
¼ cup (60 ml) chopped pecans
¼ cup (60 ml) unsalted butter, softened
1 tsp (5 ml) cinnamon
LOAVES:
2 cups (500 ml) grated carrots
1 cup (250 ml) coconut sugar
2 eggs
⅔ cup (175 ml) coconut oil, melted and cooled
1 tsp (5 ml) vanilla
1 tsp (5 ml) finely grated orange peel
2½ cups (625 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) cinnamon
½ tsp (2 ml) salt
generous pinches each ground cloves and nutmeg
½ cup (125 ml) sweetened shredded coconut
½ cup (125 ml) chopped pecans, toasted
Instructions
- To make TOPPING: Combine topping ingredients together in a small bowl. Stir until crumbly and evenly blended. Set aside.
- To make LOAVES: Preheat oven to 350 F (180 C). Grease and line three 5 x 2 x 2-in (13 x 5 x 5 cm) mini loaf pans.
- In a large bowl, combine carrots, sugar, eggs, oil, vanilla and orange peel. Briskly stir to blend.
- In a separate, medium-sized bowl, combine flour, baking powder and soda, salt and seasonings. Stir to blend. Gradually fold into carrot mixture. Stir in coconut and pecans. Mixture will be quite thick and lumpy.
- Divide among loaf pans and gently tap each pan on the counter to remove any air bubbles. Smooth the tops with a spatula. Sprinkle with equal amounts of Topping. Bake for 35 to 40 minutes or until a cake tester comes out clean. Remove from oven and cool in tins on wire rack for 15 minutes before turning out and cooling completely. To store, wrap in parchment paper or place in cookie tins and refrigerate. Best served the next day for easy slicing.
Drink Pairings
STOUT BROWNIES
Ingredients
Serves 12 brownies
1 cup (250 ml) unsalted butter
6 oz (180 g) dark chocolate
½ cup (125 ml) stout beer
2 cups (500 ml) granulated sugar
1½ cups (375 ml) all-purpose flour
⅔ cup (150 ml) cocoa powder
1 tsp (5 ml) baking powder
1 tsp (5 ml) kosher salt
4 eggs
1 tsp (10 ml) vanilla extract
Instructions
- Preheat oven to 325 F (160 C). Grease a 9 x 14-in (22 x 35 cm) baking dish and line with parchment.
- In a double boiler, melt butter, dark chocolate and stout, stirring just until blended and melted. Remove from simmering water and set aside to slightly cool before adding remaining ingredients.
- In a large bowl, sift sugar, flour, cocoa powder, baking powder and salt.
- In a small bowl, whisk eggs and vanilla extract. Slowly whisk eggs into slightly cooled, melted chocolate until blended. Add chocolate mixture to flour and fold in using a rubber spatula until no lumps remain. Pour batter into greased pan and smooth the top.
- Bake for 30 minutes or until a cake tester inserted in the centre comes out clean. Rotate pan halfway through baking. Remove pan to a wire rack to cool. Then cut into squares and serve.
Drink Pairings
VANILLA TAPIOCA PUDDING WITH PEAR BARLEY ICE CREAM
Ingredients
Serves 3
TAPIOCA PUDDING:
3 cups (750 ml) milk
⅓ cup + 2 tbsp (100 ml) whipping cream
1 vanilla bean
⅔ cup (150 ml) tapioca pearls
⅓ cup (75 ml) granulated sugar
PEARL BARLEY:
6 cups (1.5 L) milk
1½ cups (375 ml) pearl barley
1 cup (250 ml) granulated sugar
⅓ cup + 3 tbsp (120 ml) Trimoline invert sugar or clear corn syrup
POACHED PEARS:
2 cups (500 ml) water
1½ cups (375 ml) granulated sugar
1 cinnamon stick
1 vanilla bean
2 bay leaves
2 star anise
3 firm but ripe pears, peeled and sliced
CHOCOLATE BATTER:
1 cup (250 ml) all-purpose flour
½ cup (125 ml) cocoa powder
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) baking powder
1 tbsp (15 ml) rice flour
1 cup (250 ml) sparkling water
Instructions
- To make TAPIOCA PUDDING: Combine milk, cream and vanilla bean in a medium-sized saucepan. Cook over high heat until it begins to bubble around the edges. Reduce heat to medium.
- Rinse tapioca pearls under cold water to wash off excess starch, then add to simmering liquid. Cook until tapioca has softened and mixture is nicely thickened, about 15 to 20 minutes. Remove from heat and set aside.
- To make PEARL BARLEY: Combine ingredients in a medium-sized saucepan. Stir over medium heat until simmering. Continue cooking, stirring occasionally over medium heat until barley is tender, about 30 to 45 minutes. Once barley is fully cooked, turn heat to low and steep for another 30 minutes.
- Strain mixture through a fine-meshed strainer and transfer to an ice cream maker. Freeze according to manufacturer’s instructions.
- When firm, place in a container with a tight-fitting lid and store in the freezer until ready to serve. Make 6 cups (1.5 L).
- To make POACHED PEARS: Combine water, sugar and spices in a medium-sized saucepan over medium heat and simmer. Reduce heat to low, add pears and simmer uncovered, until soft, about 30 minutes. Remove from heat and thoroughly cool pears in syrup. Drain pears and set aside until ready to use.
- To make CHOCOLATE BATTER: Preheat deep fryer to 325 F (170 C). Place dry ingredients in a large mixing bowl. Whisk together to blend. Continuing to whisk, slowly add sparkling water until well combined and batter is smooth.
- Add drained, poached pears to batter and gently turn in mixture to evenly coat. Using 2 forks, remove one batter-coated pear at a time and place in preheated deep fryer. Fry for about 1½ minutes, gently turning for even browning. Then remove to a separate dish and repeat with remaining two pears.
- To serve, place a pear alongside Tapioca Pudding and top with a scoop of Barley Ice Cream.
Drink Pairings
SALTED TOFFEE BACON BARK
Ingredients
Serves 10 to 12
45 to 50 salted saltine crackers
1 cup + ¼ cup (310 ml) unsalted butter, divided
1 cup (250 ml) dark brown sugar
14 cups (3.5 L) mini marshmallows
1 tbsp (15 ml) Malden sea salt
3 oz (90 ml) bourbon
3 cups (750 ml) dark chocolate chips, divided
5 strips crispy bacon, minced
¼ cup (60 ml) raw pumpkin seeds
Instructions
- Preheat oven to 400 F (200 C). Line a jelly roll pan with aluminum foil, allowing at least ½-in (1 cm) of overhang on all sides. Grease aluminum foil with a good layer of melted butter before laying out crackers in a single layer. Break crackers as needed to fill entire bottom of pan.
- In a medium-sized saucepan, stir together 1 cup (250 ml) butter and brown sugar over medium heat. Once butter has melted and mixture is well combined, allow to come to a boil. Let boil for 2 more minutes, stirring continuously. Then, immediately pour mixture over crackers and spread to cover in an even layer. Bake until very bubbly, about 5 to 8 minutes. Remove from oven and sprinkle with 1 cup (250 ml) chocolate chips. Melt chocolate chips for 4 minutes. Spreadover toffee surface in a thin layer. Set aside to cool to room temperature. Place in freezer for 30 minutes.
- In a medium-sized saucepan, stir together remaining ¼ cup (60 ml) butter, marshmallows and bourbon over mediumlow heat until marshmallows are melted and mixture is smooth. Spread marshmallow sauce over frozen chocolate layer using a rubber spatula. Sprinkle with sea salt before chilling in freezer until marshmallow layer is firm, about 15 to 20 minutes.
- Meanwhile, fill a medium-sized saucepan with 1½-in (3.5 cm) water and bring to a simmer over medium heat. Place remaining chocolate chips in a heatproof bowl and set over simmering water. Stir constantly until chocolate is melted and smooth. Working quickly, pour chocolate over marshmallow layer and spread into an even layer. Before chocolate sets, sprinkle with bacon bits and pumpkin seeds. Freeze bark until top chocolate layer is firm, about 10 to 15 minutes.
- When ready to serve, remove bark from pan using foil overhang before carefully peeling foil away from hardened bark. Cut into pieces using a sharp knife. Serve while still chilled, as bark will become soft at room temperature. Bark may be refrigerated in an airtight container for up to 3 days.
Drink Pairings
SPICED ALE AND PRETZEL CARAMELS
Ingredients
Serves 40 large caramels
12 oz (355 ml) IPA beer, divided
2 cups (500 ml) granulated sugar
1 cup (250 ml) firmly packed light brown sugar
1 cup (250 ml) unsalted butter
1 cup (250 ml) whipping cream
1 cup (250 ml) clear corn syrup
½ tsp (2 ml) cinnamon
⅓ cup (75 ml) broken pretzel sticks or about
40 mini pretzels
Instructions
- In a small saucepan, bring 1 cup (250 ml) IPA beer to a simmer over medium heat. Cook until beer has been reduced to 1 tsp (5 ml), about 20 minutes. Remove from heat and set aside.
- Grease a 13 x 9-in (33 cm x 23 cm) baking pan with butter and line with two sheets of crisscrossed parchment paper. Alternatively, lightly spray two silicone moulds, each with twenty 1-in (2.5 cm) square cavities, with cooking oil.
- In a 4 quart (4 L) heavy-bottomed saucepan, stir together remaining beer, granulated sugar, brown sugar, butter, whipping cream and corn syrup. Place over medium heat and simmer while stirring occasionally. Increase heat to medium-high and bring to a boil. Boil, stirring frequently to prevent scorching, until mixture reaches 244 F to 246 F (118 C to 119 C) on a candy thermometer, about 30 minutes. Remove from heat and stir in beer reduction and cinnamon. Immediately pour into prepared pan or moulds and top with pretzel sticks or mini pretzels. Refrigerate until firm, about 2 hours.
- Remove caramel block onto a cutting board that has been lightly greased with vegetable oil and peel off parchment paper. Position pretzel side up and, using a lightly oiled knife, cut into 1-in (2.5 cm) squares. If using silicone moulds, simply pop out caramels. Wrap individual caramels in squares of parchment or wax paper. Caramels may be stored in an airtight container and refrigerated for up to 2 weeks