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.
Drink Pairings
GINGERBREAD CAKE WITH EGGNOG ICING
Ingredients
Serves 6 to 8
⅓ cup (75 ml) molasses
⅓ cup (75 ml) brown rice syrup or golden corn syrup
¾ cup (175 ml) lightly packed brown sugar
1 cup (250 ml) butter
4 medium eggs
1 cup (250 ml) milk
3½ cups (875 ml) all-purpose flour
2 tsp (10 ml) baking soda
2 tsp (10 ml) ground ginger
2 tsp + ¼ tsp (10 ml + 1 ml) ground cinnamon, divided
¼ tsp + ¼ tsp (1 ml + 1 ml) ground nutmeg, divided
1 pinch + ½ tsp (2 ml) salt, divided
½ orange, zested
½ lemon, zested
1 tsp (5 ml) vanilla extract, or seeds scraped from 1 vanilla pod
1 tbsp (15 ml) eggnog
1 cup (250 ml) butter, at room temperature
4 cups (1 kg) icing sugar, plus extra for dusting
1 cup (250 ml) cranberries
Instructions
- Preheat oven to 350 F (180 C). Grease and line two 8-in (20 cm) round cake pans with parchment paper and set aside.
- In a bowl over simmering water, melt molasses, syrup, sugar and butter. Set aside and cool.
- In an electric mixer, mix eggs and milk. Add molasses mixture and mix until combined.
- Sift together flour, baking soda, ginger, 2 tsp (10 ml) cinnamon, ¼ tsp (1 ml) nutmeg and pinch of salt over wet mixture and fold in until just combined. Divide batter evenly between cake pans. Bake for 25 to 30 minutes, or until a cake tester inserted comes out clean. Set aside and cool while making eggnog icing.
- In a mixing bowl with an electric mixer, whip orange zest, lemon zest, vanilla extract, remaining salt, ground nutmeg and ground cinnamon, eggnog and butter together until fluffy. Add icing sugar and whip until fluffy and combined.
- To assemble, cut cooled cakes in half horizontally to make four cakes. Layer cakes with icing, then thinly spread icing around outside of cake. Decorate with cranberries and dust with icing sugar.
Drink Pairings
KAHLÚA CUPCAKES WITH MARSHMALLOW SPIDER WEBS
Ingredients
Serves 24 cupcakes
2½ cups (625 ml) all-purpose flour
2½ tsp (12 ml) baking powder
½ tsp (2 ml) salt
½ cup (125 ml) unsalted butter, at room temperature
1¾ cups (425 ml) granulated sugar
3 tbsp (45 ml) Kahlúa
1 tsp (5 ml) vanilla extract
2 large eggs
¾ cup (175 ml) whole milk
24 chocolate kiss candies, unwrapped
2 cups (500 ml) chocolate chips
3 cups (750 ml) mini marshmallows
BUTTERCREAM:
1 cup (250 ml) unsalted butter, at room temperature
½ cup (125 ml) cream cheese, at room temperature
2 tbsp (30 ml) Kahlúa
3 tbsp (45 ml) whipping cream
¼ tsp (1 ml) sea salt
3 cups (750 ml) icing sugar, divided
Instructions
- Preheat oven to 350 F (180 C). Line cups of two standard muffin tins with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder and salt.
- In bowl of a stand mixer fitted with paddle attachment, beat butter until light and fluffy, about 2 minutes. Add sugar, Kahlúa and vanilla extract and beat until well combined. Add eggs, one at a time, beating well after each addition. In two additions each, alternate adding flour mixture and milk to butter mixture. Combine on low speed until batter is well combined.
- Divide batter among paper liners in muffin tins and bake until cupcakes are golden brown and a wooden skewer inserted in centre of cupcakes comes out clean, about 20 to 25 minutes. Remove from muffin tin to a wire rack to cool to room temperature.
- When ready to assemble, transfer Spiked Buttercream into a piping bag fitted with a large round tip. Pipe domes of icing onto each cupcake. Place a chocolate kiss on top of each mound of buttercream before refrigerating frosted cupcakes for 30 minutes allowing frosting to set.
- Place chocolate chips in a microwave-safe measuring cup. Microwave at 15 second intervals, stirring between each, until melted. One at a time, dunk cupcakes into melted chocolate, covering frosting in a layer of chocolate. Set aside and repeat with remaining cupcakes. When all cupcakes are dipped in chocolate, refrigerate again until chocolate is firm, about 15 to 25 minutes.
- Meanwhile, place half the marshmallows in a microwave-safe bowl. Microwave at 15-second intervals until puffed and melted. Stir with a fork to deflate and combine to a smooth paste.
- Working with one cupcake at a time, grab a little melted marshmallow between your fingers and spread your fingers apart to make marshmallow stretch and become stringy. Lay stretched marshmallow over and around chocolate covered frosting. Continue until cupcake is covered with desired amount of marshmallow web. Melt remaining marshmallows when first half gets too hard to make spider webs with. Transfer to a serving platter and let sit at room temperature for 20 to 30 minutes, allowing frosting to soften slightly, before serving.
- To make SPIKED BUTTERCREAM: In bowl of a stand mixer fitted with paddle attachment, mix together butter and cream cheese until smooth and fluffy, about 1 minute. Add Kahlúa, whipping cream, salt and ½ cup (125 ml) icing sugar. Mix into butter mixture at low speed until well combined. Continue adding icing sugar a ½ cup (125 ml) at a time, incorporating fully before adding next addition. Make sure to scrape down sides of mixing bowl with a rubber spatula as needed. Mix frosting on medium-high speed until stiff but spreadable, about 3 minutes. Use immediately. Makes about 5 cups (1.25 L).
Drink Pairings
SPOOKTACULAR VODKA POPS
Ingredients
Serves 12 pops
¼ cup (60 ml) water
1½ cups (375 ml) granulated sugar
¼ cup (60 ml) light corn syrup
¼ cup (60 ml) vodka
½ tsp (2 ml) clear flavouring of choice (clear vanilla, peppermint, cinnamon, etc.)
red gel food colouring (optional)
gold leaf flakes (optional)
Instructions
- Place twelve 2½-in (6.25 cm) lollipop moulds on baking trays and lightly oil with a flavourless oil, such as grapeseed oil. Have red food colouring, gold leaf flakes and lollipop sticks ready. Alternatively, line three baking trays with silicone mats and set aside.
- In a large 3 L (12 cup) saucepan, stir together water, sugar and corn syrup over medium-high heat until sugar has dissolved. Without stirring, allow mixture to come to a boil. Boil until mixture reaches 300 F (150 C) on a candy thermometer. Add vodka and flavouring of choice, stirring just to incorporate, before letting mixture return to 300 F (150 C).
- Working quickly, remove sugar mixture from heat. One at a time, pour into cavities of half the lollipop moulds. After a few seconds, swirl a lollipop stick dipped in food colouring around in mould to make a marbling effect in each. Place lollipop stick in centre of each mould and twist 180 degrees so that it is fully covered in syrup.
- Once half the syrup is used up, if using, stir in some gold leaf flakes before pouring into remaining moulds. Repeat placing lollipop stick in centre of each mould before twisting 180 degrees so that it is fully covered in syrup. Let cool completely at room temperature, about 3 hours. If using silicone mats, simply pour rounds of hot sugar mixture until desired size is reached and decorate as described above.
- Remove lollipops from moulds and store in an airtight container, preferably overnight, allowing flavours to develop.