CHOCOLATE FRANGIPANE TART
Ingredients
Serves 8
8 tbsp (120 ml) unsalted butter, divided
8 oz (250 g) chocolate biscuit crumbs
1 tbsp + ⅓ cup (15 ml + 75 ml) granulated sugar, divided
4 oz (125 g) dark chocolate
½ cup (125 ml) whipping cream
2 large eggs
½ cup (125 ml) hazelnut flour
3 tbsp (45 ml) all-purpose flour
POACHED PEARS:
1 cup (250 ml) water
1 cup (250 ml) white wine
1 cup (250 ml) granulated sugar
½ vanilla bean, split in half and seeds scraped out
2 Bosc pears
Instructions
- In a microwave-safe bowl, place 5 tbsp (75 ml) butter and microwave until melted, about 1 minute.
- In a medium bowl, stir together chocolate biscuit crumbs, 1 tbsp (15 ml) granulated sugar and melted butter until well combined. Press into a 4 x 14-in (10 x 35 cm) fluted rectangular tart pan with removable bottom. Refrigerate until ready to use.
- Preheat oven to 325 F (170 C).
- In a small heatproof bowl, place dark chocolate and remaining butter. In a small saucepan, heat cream until just simmering. Pour hot cream over chocolate mixture and set aside for 2 minutes. With a spatula, stir mixture together until smooth. Stir in eggs and hazelnut flour. Fold in remaining ⅓ cup (75 ml) sugar and flour until thoroughly combined. Transfer enough of the chocolate filling mixture to come three quarters up sides of prepared tart crust.
- Cut Poached Pears halves crosswise into ¼-in (0.5 cm) slices, keeping pieces together as a whole. Arrange 4 Poached Pear halves on top of tart, fanning slices slightly. Top up crust with any remaining filling, spooning it around pears, if desired.
- Place tart on a large rimmed baking sheet and bake in oven until filling is set and slightly puffed, about 30 to 35 minutes. Allow to cool completely to room temperature on a wire rack.
- To serve, slice tart crosswise. Serve with unsweetened, lightly whipped cream, if desired. Tart may be refrigerated in an airtight container for up to 2 days.
- To make POACHED PEARS: In a small saucepan, stir together water, wine, sugar and vanilla bean. Warm mixture over medium heat, stirring constantly until sugar dissolves, about 2 minutes. Bring mixture to a light simmer.
- While syrup is coming to a simmer, peel pears, cut in half and, with a melon baller, remove core, working from bottom and carving into centre of pear.
- Place pears in simmering sugar syrup. To keep pears submerged, place a piece of parchment paper over them, so that it touches poaching liquid. The amount of time needed for pears to poach will depend on ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and poke flesh with a small knife. Pear is done when knife meets little resistance. If not ready, return pears to syrup and check every 3 to 5 minutes. When cooked to desired doneness, transfer pears to a bowl and let cool completely to room temperature before using. Pears may be refrigerated in an airtight container along with their poaching liquid for up to 1 week. Makes 2 poached pears
Drink Pairings
MONT BLANC
Ingredients
Serves 10
MONT BLANC:
Poached Apples (recipe follows)
Meringue (recipe follows)
1/2 cup whipping cream
Candied Chestnut (recipe follows)
Chestnut Cream (recipe follows)
Ice cream (vanilla or caramel)
POACHED APPLE:
3 apples
3 cups (750 ml) apple juice
1½ cups (350 ml) granulated sugar
½ cinnamon stick
2 lemons, juice only
MERINGUE:
3 egg whites
½ cup (125 ml) granulated sugar, divided into 3 portions
CANDIED CHESTNUTS:
1 lb (500 g) chestnuts, shelled (roughly 1.25 lb or 575 g with shell)
⅓ cup (750 ml) granulated sugar
1½ cups (350 ml) water
Chestnut Paste (recipe follows)
CHESTNUT CREAM:
1 lb (500 g) chestnut paste (recipe follows)
½ cup (125 ml) unsalted butter, at room temperature
⅓ cup (75 ml) honey
2 tbsp (30 ml) whipping cream
2 tsp (10 ml) cognac
pinch cinnamon
CHESTNUT PASTE (Makes 1 lb (500 g) of chestnut paste):
⅓ lb (175 g) chestnuts, shelled
⅓ cup (75 ml) granulated sugar
1 cup (250 ml) water
2 tsp (10 ml) maple syrup
Instructions
- To make MONT BLANC: Cut poached apples into approximately ½-in (1.25 cm) slices.
- Using a piping bag, pipe the Chestnut Cream in even rows on one side of your desired serving plate to form an approximately 3-in (8 cm) solid square. Pipe a second layer of Chestnut Cream on top of the original layer (refer to picture).
- Fill a meringue half-sphere about 1/4 full with whipping cream. Place a few slices of poached apple on top of the whipping cream.
- Place a scoop of ice cream (vanilla or caramel) inside the meringue, and cover with a final layer of whipping cream.
- Close the meringue “ball” with a second meringue half-sphere. Take the entire meringue ball and place on top of Chestnut Cream square.
- Place a scoop of ice cream on the opposite side of the plate (refer to picture), and arrange Candied Chestnuts and remaining poached apples attractively on the plate.
- To make POACHED APPELE: Peel and core apples. Set aside.
- In a large saucepan over medium-high heat, combine apple juice, sugar and cinnamon stick and bring to a boil. Turn heat down to low and carefully place apples into poaching liquid. Poach apples for 30 minutes, then add lemon juice.
- Refrigerate apples along with poaching liquid overnight.
- To make MERINGUE: Preheat oven to 200 F (94 C).
- In a large bowl, whisk one third of the sugar into egg whites until soft peaks form. Add another third of the sugar to mixture and continue whisking. Add remainder of sugar and whisk until stiff peaks form and mixture is shiny.
- Transfer meringue mixture into a pastry bag with a rounded tip (alternatively, transfer mixture to Ziploc bag with a corner cut off for piping). Pipe meringue into a half-sphere silicone mold. Bake meringue for 45 minutes.
- To make CANDIED CHESTNUTS: In a large pot, bring water and sugar and to a boil. Add chestnuts and boil on low heat for 30 minutes. Refrigerate chestnuts with cooking liquid overnight.
- To make CHESTNUT CREAM: With a spatula, mix together chestnut paste and butter. Add honey, cream, cognac and cinnamon. Mix well to combine.
- To make CHESTNUT PASTE: In a saucepan, bring water to a boil. Add chestnuts and cook for 30 minutes, until they become soft. Add sugar and maple syrup and continue to boil for one more minute. Strain chestnuts and blend in food processor or blender until smooth.
Drink Pairings
ROASTED STRAWBERRY SORBET
Ingredients
Serves 4 to 6
2½ lbs (750 g) fresh strawberries, washed, hulled and halved, if large
¼ cup (60 ml) granulated sugar
1 tbsp (15 ml) balsamic vinegar
freshly cracked black pepper, to taste
basil sprouts or young basil leaves, for garnish
Instructions
- In a large bowl, combine strawberries and sugar and stir until well incorporated. Cover bowl with plastic wrap and set aside at room temperature for 1 hour.
- Meanwhile, preheat oven to 375 F (190 C).
- Pour strawberry mixture onto a rimmed baking sheet before drizzling with balsamic vinegar and seasoning with pepper. Roast until strawberries start to caramelize around edges, about 20 minutes. Transfer mixture to a blender and purée until smooth. Strain mixture through a sieve into a bowl, discarding strawberry seeds.
- Refrigerate strawberry mixture until cold, at least 2 hours or overnight. Freeze in an ice cream maker according to manufacturer’s instructions. Sorbet can be made up to 3 days ahead and stored in an airtight container in freezer until ready to use.
- When ready to serve, divide Sorbet among serving bowls or glasses. Garnish with a few basil sprouts or young basil leaves and enjoy.
Drink Pairings
ORANGE OLIVE OIL CAKE WITH SALTED CHOCOLATE GLAZE
Ingredients
Serves 36 bite-sized cakes
CAKE:
1 tbsp (15 ml) orange zest
1 cup (250 ml) granulated sugar
½ cup (125 ml) orange juice
½ cup (125 ml) buttermilk
3 large eggs
⅔ cup (150 ml) extra-virgin olive oil
1¾ cups (425 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) baking soda
¼ tsp (1 ml) salt
CHOCOLATE FILLING:
2 cups (500 ml) semi-sweet chocolate chips
1 cup (250 ml) whipping cream
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) Frangelico liqueur (optional)
1 pinch salt
CHOCOLATE GLAZE:
1 cup (250 ml) semisweet chocolate chips
1 cup (250 ml) whipping cream
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) Frangelico liqueur (optional)
1 pinch salt
flaked sea salt, for garnish
Instructions
- Preheat oven to 350 F (180 C). Butter an 8-in (20 cm) square cake pan and line with parchment paper before setting aside.
- In a medium-sized bowl, using your fingers, rub together orange zest and sugar. Add orange juice, buttermilk, eggs and oil and whisk until well combined.
- In another medium-sized bowl, sift together flour, baking powder, baking soda and salt. Tip dry ingredients into buttermilk mixture and whisk until smooth. Pour batter into prepared baking pan and bake until a wooden skewer inserted in middle of cake comes out clean, about 35 to 45 minutes. Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool to room temperature. Cake can be refrigerated for up to 2 days, well wrapped in plastic wrap or stored in an airtight container.
- While cake cools, make CHOCOLATE FILLING: Place chocolate in a heatproof bowl and set aside. Add whipping cream and butter to a small saucepan and warm over medium heat, stirring constantly, until starting to simmer. Pour warm cream mixture over chocolate and allow to sit for 4 minutes. Add liqueur (if using) and a pinch of salt, then stir with a rubber spatula until well combined and smooth. Set aside, allowing filling to reach room temperature.
- Trim edges of cake and cut in half horizontally. Spread a generous layer of filling over bottom half of cake before topping with other cake half. Reserve any remaining filling for another use. Refrigerate for 1 hour, allowing cake and filling to harden. Using a knife that has been warmed in hot water and wiped dry with a paper towel, cut chilled cake into 36 small squares. Repeat, running knife under hot water and wiping with a paper towel between cuts, to ensure cleanly cut squares. Return to refrigerator while making Chocolate Glaze.
- To make CHOCOLATE GLAZE: Place chocolate in a heatproof bowl and set aside. In a small saucepan, warm whipping cream and butter over medium heat, stirring constantly, until it starts to simmer. Pour warm cream mixture over chocolate and allow to sit for 4 minutes. Add liqueur (if using) and a pinch of salt, then stir with a rubber spatula until well combined and smooth. Allow to cool for 10 to 20 minutes at room temperature. Glaze should be thick, but still pourable.
- Place chilled squares of cake on a wire rack over top of a baking sheet lined with parchment paper. Pour a heaping tablespoon of warm chocolate glaze onto top of each cake and let run down sides. Garnish top of each with a pinch of flaked sea salt. Let Chocolate Glaze harden for 20 to 30 minutes at room temperature before transferring cakes to a platter and serving.
Drink Pairings
CHOCOLATE- CINNAMON FLANS
Ingredients
Serves 6
¾ cup (175 ml) berry sugar
1 cup (250 ml) whole milk
2 oz (60 g) dark chocolate, 70% cocoa
2 eggs
3 egg yolks
1 x 100 ml can sweetened condensed milk
¼ tsp (1 ml) cinnamon
1 pinch of salt
1 vanilla bean
physalis fruit and raspberries, for garnish
Instructions
- Preheat oven to 325 F (175 C). Line base of metal pan, 9 x 13-in (3.5 L), with paper towels. Pan should fit six ¾ cup (175 ml) ramekins.
- To make caramel sauce, add sugar to a small, heavy-bottomed saucepan with enough water to dissolve sugar, about ½ cup (125 ml). Cook, stirring over low heat, until sugar is dissolved. Increase heat to high. Cook, without stirring, occasionally brushing down sides of saucepan with heatproof pastry brush dipped in water, until mixture is golden amber in colour, about 7 minutes. Swirl pan around to even out caramelizing. Remove from heat as soon as it reaches a rich, golden stage, to avoid burning.
- Using an oven mitt to hold each individual ramekin, pour a little caramel sauce, about 2 tbsp (30 ml), into each and swirl to coat base and halfway up sides. Place each ramekin into lined baking dish and set aside to cool.
- In a medium-sized saucepan over low heat combine whole milk and chocolate. Cook, stirring for 4 to 5 minutes until chocolate melts and mixture is smooth.
- In a large bowl, preferably with a spout, whisk together eggs and yolks, condensed milk, cinnamon and salt. Scrape seeds from vanilla bean and whisk into mixture. Gradually whisk in chocolate mixture slowly so as not to curdle eggs, then whisk vigorously until blended.
- Pour mixture through a fine-meshed sieve into caramel-glazed ramekins and place them into the paper towel-lined metal pan. Place pan with ramekins in centre of oven and carefully pour enough boiling water into baking dish to reach halfway up sides of ramekins.
- Bake for 20 to 30 minutes or until flans are firm when gently nudged.
- Carefully remove baking dish from oven and let ramekins cool in pan in water bath for 10 minutes. Remove ramekins from water and cool on rack. Cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
- To serve, warm a sharp palette knife, run around edges of ramekins and invert each onto a serving dish. Scrape any remaining caramel onto each flan. Garnish with fruit.
Drink Pairings
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).