BRÛLÉE CRANBERRY TART
Ingredients
Serves 8
WALNUT CRUST:
1¼ cups (310 ml) raw walnut halves or walnut pieces
1 cup (250 ml) white rice flour
¼ tsp (1 ml) salt
6 tbsp (90 ml) unsalted butter, softened
½ cup (125 ml) granulated sugar
CRANBERRY FILLING:
12 oz (340 g) fresh cranberries
1 cup (250 ml) granulated sugar
¼ cup (60 ml) orange juice
1 tsp (5 ml) orange zest
½ vanilla bean, split in half
½ cup (125 ml) unsalted butter, cut into cubes
2 large eggs
2 large egg yolks
SPARKLING CRANBERRIES:
½ cup (125 ml) granulated sugar, plus extra for coating
½ cup (125 ml) water
1½ cups (375 ml) fresh cranberries
GARNISH:
½ cup (125 ml) whipping cream
½ tsp (2 ml) vanilla extract
2 tbsp (30 ml) icing sugar, sifted
2 tbsp (30 ml) granulated sugar
orange zest, for garnish
Instructions
- To make WALNUT CRUST: Heat oven to 350 F (180 C). In a food processor, grind walnuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse 4 times. In a medium-sized bowl, cream butter and sugar together with a wooden spoon for a couple of minutes until pale and thick. Add nut mixture and stir until dough comes together. If it seems crumbly, add some cold water, 1 tsp (5 ml) at a time, making sure not to exceed 2 tbsp (30 ml) total. Press dough evenly into a 10-in (25 cm) fluted tart pan. Prick bottom of crust with a fork and freeze for 30 minutes or up to several days if desired. Bake chilled tart shell until lightly browned, about 15 minutes. Cool at room temperature on a wire rack.
- To make CRANBERRY FILLING: Place cranberries, sugar, orange juice and zest and vanilla bean in a medium-sized saucepan over medium heat. Bring to a simmer and cook until cranberries have popped and softened, about 10 minutes. Transfer to a sieve set over a bowl, use a rubber spatula and press cranberry liquid into bowl. Whisk butter into warm cranberry liquid.
- Place eggs and egg yolks in a large bowl and whisk lightly. Slowly whisk a cup of warm cranberry mixture into eggs to temper, then add remaining cranberry mixture and whisk to combine.
- Return cranberry mixture to saucepan and cook, stirring constantly with a wooden spoon over low heat until just bubbling and thickened, about 10 minutes. Strain through a fine-meshed sieve into a non-reactive bowl. Cool to room temperature. If not using right away, cover filling with plastic wrap, pressing wrap onto surface of filling to prevent a skin from forming, and refrigerate. Filling may be made up to 1 day ahead and refrigerated until ready to use.
- Preheat oven to 350 F (180 C). Pour cooled cranberry filling into prebaked tart shell and smooth top with a spatula. Bake for 10 minutes to set filling. Cool on a wire rack at room temperature. Tart may be stored, lightly covered with plastic wrap at room temperature for up to 2 days.
- To make SPARKLING CRANBERRIES: Place cranberries in a medium-sized bowl.
- In a small saucepan, stir together sugar and water over mediumhigh heat until simmering and sugar has dissolved. Remove saucepan from heat and cool mixture until warm to the touch. Pour over cranberries. Cover bowl with plastic wrap and refrigerate overnight.
- Using a slotted spoon, remove berries from syrup and place on a wire cooling rack with a piece of parchment paper placed underneath. Spread berries so they are not touching each other and let dry for 1 hour at room temperature.
- Working in batches, roll a handful of berries at a time in extra granulated sugar to coat. Place sugared cranberries on a parchmentlined baking sheet and continue coating remaining berries. Let cranberries dry for two hours at room temperature before using. Cranberries may be stored in an airtight container at room temperature for 2 days. Makes 1½ cups (375 ml).
- To make GARNISH: In a chilled bowl, whip cream until soft peaks form, about 4 minutes. Add vanilla extract and icing sugar and continue to whip until stiff peaks form. Sprinkle granulated sugar evenly over top of tart, leaving a ½-in (1.25 cm) border. Let stand for 5 minutes.
- Using a blowtorch and holding flame at least ½-in (1 cm) from surface, move flame back and forth over sugar until bubbling and dark amber. Let stand for 5 minutes before dolloping whipped cream in centre of tart and topping with Sparkling Cranberries and curls of orange zest. Serve immediately.
Drink Pairings
APPLE AND CHEESE ROSE TARTLETS
Ingredients
Serves 4
2 red unpeeled apples, halved, cored and thinly sliced
2 tbsp (30 ml) lemon juice
¼ cup (50 ml) water
1 sheet, frozen puff pastry, thawed
all-purpose flour, for rolling pastry
½ cup (125 g) plain cream cheese, softened
4 tbsp (60 ml) granulated sugar
1 tsp (5 ml) cinnamon
½ cup (125 ml) grated sharp cheddar cheese (optional)
Instructions
- Preheat oven to 375 F (190 C). Generously grease a muffin tin with butter or cooking spray. Set aside.
- Place apple slices in a bowl. Top with lemon juice and water. Microwave 3 minutes or until apples are slightly softened. Remove apples and pat dry on paper towel. Set aside.
- Lightly dust counter surface with flour. Roll out puff pastry and cut into 4 even-sized strips lengthwise, about 3-in (7.5 cm) wide. Spread a thin layer of cream cheese over pastry. Mix together sugar and cinnamon in a small bowl and sprinkle about a tsp (5 ml) over the cream cheese. Sprinkle a bit of cheddar cheese over each strip.
- Arrange apple slices, overlapping pieces over top half of the pastry strip and making sure the rounded part of the apple is sticking out of the top of the pastry. Fold bottom half of the puff pastry up over the bottom of apple slices. Starting from one end, roll up pastry like a rosette, enclosing the apple slices. Place in muffin tins, apple-side up.
- Bake for 35 to 40 minutes or until golden brown. Remove from oven and cool 10 minutes. Remove from muffin tins and set on wire rack. Serve warm or at room temperature. Serve with whipped cream or ice cream.
Drink Pairings
APPLE STREUSEL KUCHEN TORTE
Ingredients
Serves 8 to 10
STREUSEL TOPPING:
1 cup (250 ml) granulated sugar
½ cup (125 ml) butter, melted
¼ cup (60 ml) all-purpose flour
2 tsp (10 ml) cinnamon
KUCHEN TORTE:
¾ cup (75 ml) soft butter
½ cup (125 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
½ cup (125 ml) milk
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
4 to 5 apples, peeled, cored and sliced, ¼-in (0.5 cm) thick
whipped cream or vanilla ice cream
Instructions
- To make STREUSEL TOPPING: Mix together sugar, butter, flour and cinnamon until a crumble mixture forms. Set aside. Makes ¾ cup (175 ml).
- To make KUCHEN TORTE: Preheat oven to 350 F (180 C). Grease bottom and sides of a 9-in (23 cm) springform pan with butter and line bottom with parchment paper. Set aside.
- In a large bowl, beat butter and sugar together with an electric mixer until fluffy. Add eggs, vanilla and milk and beat together until smooth. Stir in flour, baking powder, baking soda and salt until smooth and blended. Spread batter onto bottom of prepared pan. Arrange apples over batter. Evenly sprinkle Streusel Topping over apples.
- Bake until apples are tender and a skewer inserted in the centre comes out clean. Topping should be golden. Remove and cool in pan on a wire rack before running a knife around inside of pan and removing the sides. Serve with whipped cream or vanilla ice cream.
Drink Pairings
SWEET POTATO TURNOVERS
Ingredients
Serves about 18 turnovers
½ lb (250 g) unpeeled sweet potatoes
½ lb (250 ml) Granny Smith apples, peeled, cored and cut into fine ¼-in (0.5 cm) dice
2 tbsp (30 ml) granulated sugar, plus extra for dusting
⅓ cup (75 ml) whole blanched almonds, ground in food processor
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ cup (60 ml) finely chopped crystallized ginger
1 pkg (or 2 sheets) frozen puff pastry, thawed
all-purpose flour, for rolling
1 large egg, beaten
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- Pierce potatoes with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash with potato masher or fork. Mix in apples, sugar, almonds, cinnamon, ground ginger and chopped ginger. Set aside.
- Lightly dust a large cutting board with flour. Roll out 1 of the pastry sheets to ⅛-in (3 cm) thickness. Cut out circles using a 3½-in (8.75 cm) cookie cutter, making as many circles from the dough as possible.
- Place a heaping tbsp (15 ml) of the filling on each circle. Brush bottom edge of pastry lightly with egg wash, then fold circles in half to form a half moon. Press the edges together with a fork to seal and arrange on a parchment paper-lined baking sheet. Repeat with remaining dough and filling, collecting scraps of dough and rolling out. Brush tops of turnover with egg wash and sprinkle with sugar.
- Bake on prepared baking sheets until golden brown, about 12 to 15 minutes. Remove and allow to cool for 5 minutes before serving. Best served warm with vanilla ice cream or whipped cream.
Drink Pairings
SWEET POTATO AND MAPLE SYRUP PANNA COTTA
Ingredients
Serves 8 (½ cup (125 ml) servings each)
1 large or 2 small unpeeled sweet potatoes
1 cup (250 ml) homogenized milk
1 tbsp (15 ml) gelatin
1 cup (250 ml) buttermilk
1 cup (250 ml) whipping cream
¼ cup (60 ml) maple syrup
1 tsp (10 ml) cinnamon
1 tsp (5 ml) vanilla extract
whipped cream, for garnish
SALTED HAZELNUT BRITTLE:
1 cup (250 ml) granulated sugar
½ cup (125 ml) water
1 tsp (5 ml) corn syrup or agave syrup
½ cup (125 ml) toasted hazelnuts, coarsely chopped
½ tsp (2 ml) kosher salt
Instructions
- Preheat oven to 425 F (210 C).
- Pierce sweet potato with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash well with potato masher. Measure out 1 cup (250 ml) mashed sweet potato.
- Place homogenized milk in a medium-sized saucepan. Sprinkle gelatin over milk and let sit for 5 minutes or until gelatin softens.
- In a blender, combine buttermilk, whipping cream, mashed sweet potato, maple syrup and cinnamon. Blend until smooth.
- Heat softened gelatin and milk mixture over low heat, stirring until gelatin is dissolved. Stir in sweet potato mixture and cook over medium heat, stirring well until mixture starts to steam. Remove from heat and stir in vanilla.
- Ladle into 8 x ½ cup (125 ml) ramekins. Transfer to refrigerator and chill until firm. Garnish with a dollop of whipped cream and Hazelnut Brittle.
- To make SALTED HAZELNUT BRITTLE: Line a baking sheet with parchment paper. Mix together sugar, water and corn syrup in a medium, heavy-bottomed saucepan. Cook over medium-high heat, without stirring, until it starts to caramelize to a light golden brown, about 13 minutes. Gently swirl saucepan until mixture is a deep amber colour, about 1 more minute.
- Remove immediately from heat and quickly stir in nuts and salt. Pour immediately onto the prepared baking sheet, spreading in an even layer. Let cool. Once cool and hardened, break into shards.
Drink Pairings
MINI CARROT CAKE
Ingredients
Serves 12 mini cakes
1 cup (250 ml) all-purpose flour
1½ cups (375 ml) granulated sugar
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
½ tsp (2 ml) salt
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground cloves
5 cups (1.25 L) shredded carrots
2 medium eggs
½ cup (125 ml) vegetable oil
1 tsp (5 ml) vanilla extract
1 orange, zested
2 cups (500 ml) crème fraîche
½ cup (125 ml) icing sugar
¼ cup (60 ml) maple syrup
¼ cup (60 ml) toasted chopped walnuts
Instructions
- Preheat oven to 350 F (180 C) and grease cups of a 12-piece popover pan. If you do not have a popover pan, you can use any mini cake mould, or a muffin tin.
- In a mixing bowl, combine flour, sugar, baking soda, cinnamon, salt, ground cardamom and cloves.
- In a separate bowl, mix carrots, eggs, vegetable oil, vanilla extract and orange zest. Add the wet ingredients to dry ingredients and mix until combined – a few lumps are ok. The batter will be thick.
- Divide batter between popover moulds and bake for 20 to 25 minutes, or until a cake tester comes out clean. Rotate pan halfway through baking. Let cakes cool and remove from pan. Trim cakes so they sit flat (the “muffin top” becomes the bottom of cake).
- In a chilled metal or glass bowl, whip the crème fraîche with icing sugar until soft peaks form. Spread crème fraîche on cakes, drizzle with maple syrup and top with walnuts.
Drink Pairings
SUGAR TART WITH CRANBERRIES
Ingredients
Serves 8 to 10
CRUST:
1½ cups (375 ml) all-purpose flour
3 tbsp (45 ml) sugar
⅓ cup + 2 tbsp (105 ml) chilled vegetable shortening
⅓ cup (75 ml) chilled butter
6 tbsp (90 ml) ice water
FILLING:
3 large eggs
½ cup (125 ml) brown sugar
¼ cup (60 ml) maple syrup
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) whipping cream
¼ tsp (1 ml) almond extract
3 tbsp (45 ml) unsalted butter, melted
2 cups (500 ml) fresh cranberries, about 10 oz (284 g)
icing sugar, to dust top of tart
sweetened, whipped cream, to serve
Instructions
- To make CRUST: Place all ingredients, except water, into food processor and pulse until mixture resembles coarse sand. Slowly add water and process until it starts to bind together. Remove and shape into a flattened round disc and wrap in plastic wrap and chill for at least 1 hour or overnight.
- Roll out dough between 2 sheets of parchment paper into a 12-in (30 cm) round. Carefully peel off top layer of parchment and invert dough onto a 9-in (23 cm) fluted tart pan with a removable bottom. Peel off parchment and gently press dough into pan. Trim dough flush with rim by rolling a rolling pin over tart pan. Lightly patch any cracks with dough trimmings. Refrigerate tart shell until firm, about 30 minutes or freeze for 10 to 15 minutes. Reserve any excess dough, roll out and cut into stars or holly leaf shapes. Place tart pan on a baking sheet and set aside.
- To make FILLING: Preheat oven to 375 F (190 C).
- In a medium bowl, beat eggs with brown sugar until well mixed. Beat in maple syrup and flour. Whisk in cream, almond extract and melted butter. Pour and spread filling over tart crust, then spread cranberries over filling.
- Top with arranged pastry stars or holly leaves and bake tart in lower third of oven until filling is jiggly but set and pastry is golden brown, about 45 to 55 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Before serving, dust with icing sugar and serve with a dollop of sweetened whipped cream. Best served at room temperature.
Drink Pairings
MARBLED RED VELVET CHEESECAKE
Ingredients
Serves 6 to 8
CRUST:
1½ cups (375 ml) chocolate cookie crumbs
3 tbsp (45 ml) sugar
6 tbsp (90 ml) melted butter
FILLING:
1 oz (30 g) bitter or semi-sweet chocolate
2 tbsp (30 ml) butter
3 x 8 oz (250 g) packages cream cheese, softened to room temperature
1 cup (250 ml) sugar
1 tsp (5 ml) vanilla extract
3 large eggs
1 to 3 tsp (5 to 15 ml) red food colouring
whipped cream, to serve
chocolate curls, to serve
Instructions
- To make CRUST: Preheat oven to 300 F (150 C).
- In a bowl, mix together cookie crumbs, sugar and melted butter until well combined. Press firmly onto bottom of a greased 8-in (20 cm) springform pan. Place on middle rack of oven and bake for 10 minutes. Remove to cool. Keep oven on.
- To make FILLING: In a small bowl, add chocolate and butter and microwave, 20 seconds at a time, until melted. Stir until well blended. Set aside.
- In a large mixing bowl, beat cream cheese until smooth, then add sugar and vanilla and beat until well incorporated, smooth and light, scraping down sides frequently. Add eggs and beat just until eggs are blended, about 10 seconds.
- Transfer about a third of the batter into a small mixing bowl and fold in the melted chocolate mixture and 1 tsp (5 ml) red food colouring. Add more, according to desired colour density.
- Pour white batter into cooled springform pan and spoon red batter in a few dollops over the top. Using a knife or spatula, gently make a few swirled patterns in batter. Do not over-swirl.
- Transfer to middle rack of oven and bake for 1 hour, or until centre no longer looks liquid when pan is gently moved. Do not check too early, as this can cause your cheesecake to crack. Remove from oven and cool on a wire rack. After about 15 minutes, gently run a knife around side of pan to help release crust. Do not release springform until ready to serve. Allow to cool, then refrigerate 8 hours or overnight. Garnish with whipped cream and chocolate curls.
Drink Pairings
DARK CHOCOLATE PEPPERMINT CUPCAKES
Ingredients
Serves about 16 cupcakes
4 oz (125 g) dark chocolate, coarsely chopped
½ cup (125 g) unsalted butter, softened
1 cup (250 ml) sugar
4 large egg whites
1 tsp (5 ml) vanilla extract
2 tsp (10 ml) peppermint extract
½ tsp (2 ml) salt
1 tbsp (15 ml) baking powder
2 cups (500 ml) all-purpose flour
½ cup (125 ml) full-fat sour cream or whole milk yogurt
PEPPERMINT CANDY CANE CREAM CHEESE FROSTING:
½ cup (125 ml) butter, softened to room temperature
8 oz (250 g) cream cheese, at room temperature
4 cups (1 L) icing sugar
½ tsp (2 ml) vanilla extract
1 tsp (5 ml) peppermint extract
1 to 3 tbsp (15 to 45 ml) whipping cream
red gel food colouring (optional)
crushed candy canes or red and white mints
Instructions
- Preheat oven to 350 F (180 C). Line a standard cupcake pan with paper liners. Set aside.
- In a heatproof bowl, add chocolate and microwave at 20-second intervals, stirring between until melted and smooth. Set aside to cool, stirring occasionally.
- In a large bowl with a stand mixer, cream together butter and sugar until light and fluffy. Beat in egg whites one at a time, followed by vanilla and peppermint extracts, scraping sides as needed. Mix in cooled chocolate, salt and baking powder. Add flour in ½ cup (125 ml) portions until well blended, increasing speed after each addition. Add sour cream and mix until just combined.
- Divide batter between prepared paper liners using a regular-sized ice cream scoop, about ⅔ full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and place on wire rack to cool. Serve topped with Peppermint Candy Cane Cream Cheese Frosting.
- To make PEPPERMINT CANDY CANE CREAM CHEESE FROSTING: Place butter in a mixing bowl and whip with electric beaters until smooth. Add cream cheese and blend until well mixed together, about 30 seconds. Add icing sugar, about ½ cup (125 ml) at a time, blending at low speed until combined. Increase to medium speed and beat until fluffy. Add vanilla and peppermint extracts. Slowly add whipping cream, a small amount at a time, until desired consistency. Beat until well combined and fluffy.
- To create candy cane stripe effect (optional), before filling a large piping bag with frosting, add some red gel food colouring to a toothpick, and draw two to four vertical lines with red dye on inside of piping bag. Then carefully fill bag with frosting. Squeeze some frosting into a bowl until red striping starts to appear. Frost with a round twirl of icing on each cupcake. Garnish tops with crushed candy canes just before serving, or they will “melt and bleed” if left too long.
Drink Pairings
CHOCOLATE AND BEET BUNDT CAKE
Ingredients
Serves 6 to 8
½ cup (125 ml) unsweetened cocoa, plus extra for dusting Bundt pan
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) ground cinnamon
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) kosher salt
½ cup (125 ml) + ¼ cup (60 ml) butter, softened, divided
1¼ cup (310 ml) packed dark brown sugar
3 large eggs, at room temperature
1 cup (250 g) semi-sweet chocolate chips or chocolate, coarsely chopped
1 tbsp (15 ml) vanilla extract
1 tbsp (15 ml) instant espresso powder or 1½ tbsp (22 ml) ground instant coffee (optional)
2 cups (500 ml) beet purée, about 6 to 8 small beets, roasted, peeled and processed until smooth
½ cup (125 ml) full fat sour cream or whole-milk yogurt
DARK CHOCOLATE GANACHE:
DARK CHOCOLATE GANACHE 1 cup (250 g) bitter or semi-sweet chocolate, coarsely chopped
2 tbsp (30 ml) unsalted butter
½ cup (125 ml) whipping cream
Instructions
- Grease a Bundt pan and dust with cocoa powder, tapping out excess. Preheat oven to 375 F (190 C).
- In a large mixing bowl, sift together cocoa, flour, cinnamon, baking powder, baking soda and salt. Stir until evenly distributed. Set aside.
- With an electric mixer, whip together ½ cup (125 ml) softened butter and sugar until light and fluffy. Add eggs one at a time and beat 3 to 4 minutes until doubled in volume.
- While egg/sugar mixture is beating, heat chocolate with remaining ¼ cup (60 ml) butter in microwave, 20 seconds at a time, stirring each time, until melted. Stir until smooth and blended. Set aside.
- Add vanilla to eggs, followed by espresso, melted chocolate mixture, beet purée and sour cream. Mix until well blended and combined.
- Slowly add flour mixture to chocolatebeet mixture and mix just until evenly combined. Transfer to prepared Bundt pan with batter angled so that it is about 1-in (2.5 cm) higher on the sides than in centre (this helps to even out the bottom while baking and when flipped out on the serving plate). Place in centre of oven and bake for about 45 to 50 minutes or until a skewer inserted in middle comes out clean. Cool in pan for about 15 minutes before inverting on a wire cake rack. Cool completely before glazing with Dark Chocolate Ganache.
- To make DARK CHOCOLATE GANACHE: Combine chocolate and butter in a mixing bowl. In a saucepan, over medium heat, heat cream until just boiling and pour over chocolate mixture. Stir slowly until melted, smooth and glossy. Drizzle over cooled cake and let set 15 to 20 minutes before serving.