CHERRY TOMATO AND CHERRY COBBLER
Ingredients
Serves 4
3 cups (750 ml) pitted fresh or frozen cherries
1½ cups (375 ml) cherry tomatoes
1 cup (250 ml) granulated sugar, divided
2 tbsp (30 ml) cornstarch
½ tsp (2 ml) salt, divided
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) finely grated lemon zest
¼ cup (60 ml) chilled unsalted butter, cut into large cubes
½ cup (125 ml) whipping cream
¼ cup (60 ml) toasted sliced almonds, for garnish
icing sugar, for garnish
Instructions
- Preheat oven to 400 F (200 C). Butter four 4-in (10 cm) ramekins and set aside.
- In a large bowl, toss together cherries, tomatoes, ½ cup (125 ml) sugar, cornstarch and ¼ tsp (1 ml) salt. Divide evenly among ramekins.
- In another large bowl, whisk together remaining ½ cup (125 ml) sugar, ¼ tsp (1 ml) salt, flour, baking powder and lemon zest. Add butter and using fingers, rub butter into flour until pea sized crumbs form. Pour in whipping cream and stir with a fork until a shaggy dough forms. Using a spoon, evenly dollop dough over fruit in ramekins. Place ramekins on a baking tray and transfer to oven, bake until topping is golden brown and filling is bubbling, about 20 minutes. Transfer to a wire rack and let cool for 5 minutes before serving. Garnish with a sprinkling of toasted almonds and a dusting of icing sugar.
Drink Pairings
YOGURT TART WITH FRESH CITRUS SALAD
Ingredients
Serves 10
1¼ cups (310 ml) all-purpose flour
½ cup (125 ml) slivered blanched almonds
¾ cup (175 ml) granulated sugar, divided
¼ tsp (1 ml) salt
½ cup (125 ml) cold unsalted butter, cut into large chunks
1½ tsp (7 ml) vanilla extract, divided
6 tbsp + 1 tsp (90 + 5 ml) cold water, divided
½ cup (125 ml) granulated sugar
1 star anise
1 cinnamon stick
2 green cardamom pods, crushed
½ cup (125 ml) orange juice
1 tbsp (15 ml) powdered gelatin
¼ cup (60 ml) light coloured honey, such as wildflower
1½ cups (375 ml) natural Greek yogurt
2 to 3 medium oranges
Instructions
- To make crust: in a food processor, blend flour, almonds, ¼ cup (60 ml) sugar and salt until nuts are finely ground. Add butter and pulse until mixture resembles coarse meal. Pulse in ½ tsp (2 ml) vanilla extract and 1 tbsp + 1 tsp (20 ml) water to form moist clumps. Press evenly into a 9-in (23 cm) tart pan with a removable base. Freeze for 30 minutes.
- While crust is freezing, preheat oven to 375 F (190 C).
- Bake crust until golden brown, about 20 minutes. Press any puffed up sections back into tin. Set aside to cool completely on a wire rack.
- While crust is cooling prepare spiced syrup. In a small saucepan over medium-high heat, stir together remaining ½ cup (125 ml) sugar, 5 tbsp (75 ml) water, star anise, cinnamon stick and crushed cardamom pods. Simmer until all the sugar has dissolved. Remove saucepan from heat and cool completely at room temperature.
- Once crust is cooled, prepare filling. In a small saucepan, stir together orange juice and gelatin. Set aside for 5 minutes. Place gelatin mixture over medium heat and stir in honey. Once gelatin is completely dissolved transfer to a bowl and whisk in yogurt and remaining 1 tsp (5 ml) vanilla extract. Pour filling into completely cooled crust and refrigerate for at least 1 hour, up to overnight.
- With a knife, cut away peel and pith from oranges before cutting into slices. Just before serving, arrange orange slices over set yogurt filling and brush with spiced syrup.
Drink Pairings
ADULT GRAPEFRUIT, BASIL AND VODKA POPSICLES
Ingredients
Serves 10 popsicles
1 cup (250 ml) granulated sugar
1 cup (250 ml) water
6 large basil leaves, plus extra
½ vanilla bean, split in half
1½ cups (375 ml) white grapefruit juice
¼ cup (60 ml) vodka (or substitute additional white grapefruit juice)
2 to 3 red grapefruits
Instructions
- In a medium saucepan over medium-high heat, stir together sugar and water. Simmer until all the sugar has dissolved. Remove saucepan from heat and stir in 6 basil leaves and vanilla bean. Set aside until cooled at room temperature.
- While simple syrup is cooling, cut away rind and white membrane from outside of each grapefruit. Working with 1 grapefruit at a time, cut out segments between white pith so that you are left with a grapefruit segment free from any pith. Once both grapefruits have been broken down into segments, cut each segment into 3 or 4 pieces.
- Strain basil-vanilla simple syrup into a pitcher and discard remaining solids. Julienne another 2 or 3 basil leaves, if desired, and stir into syrup along with white grapefruit juice and vodka until well combined.
- Fill popsicle moulds ¾ full with grapefruit juice mixture. Add a couple of grapefruit pieces to each mould, pushing down to submerge them. Freeze popsicles for about 45 minutes before adding popsicle sticks. Freeze until frozen solid, about 6 to 8 hours. Unmould popsicles and enjoy.
Drink Pairings
LEMON, THYME AND POPPYSEED LOAF
Ingredients
Serves 10
1 cup (250 ml) granulated sugar
2 lemons, zest only
2 tbsp (30 ml) chopped thyme leaves
¾ cup (175 ml) buttermilk
¼ cup + 3 tbsp (60 + 45 ml) lemon juice, divided
1¼ tsp (6 ml) vanilla extract, divided
3 large eggs
⅓ cup (75 ml) grapeseed 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
1 tbsp + 2 tsp (25 ml) poppyseeds
⅓ cup (75 ml) Lemon Syrup, make ahead, recipe follows
¼ cup (60 ml) cream cheese, at room temperature
1 cup (250 ml) icing sugar
CANDIED LEMONS AND LEMON SYRUP:
1 cup (250 ml) granulated sugar
1 cup (250 ml) water
1 large lemon, cut into ¼-in (0.5cm) thick slices
Instructions
- Preheat oven to 350 F (180 C). Butter and flour an 8 x 4-in (1.5 L) loaf pan.
- In a large bowl, place sugar, lemon zest and thyme and rub together with fingers until it looks like wet sand. Whisk in buttermilk, ¼ cup (60 ml) lemon juice, 1 tsp (5 ml) vanilla extract, eggs and oil.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and poppyseeds. Pour dry ingredients into wet mixture and whisk until batter is just combined.
- Pour batter into prepared pan. Bake until a wooden toothpick inserted in centre comes out clean, about 1 hour. Let cool in pan until warm to the touch, about 20 minutes.
- In a small saucepan over medium-low heat, warm Lemon Syrup. Turn out cake and place right side up onto a baking rack set over a rimmed baking sheet. Brush Lemon Syrup over cake and let cool completely, about 1 hour.
- In a medium bowl using an electric hand mixer, beat together cream cheese and remaining ¼ tsp (1 ml) vanilla extract until smooth and creamy. Beat in icing sugar, ½ cup (125 ml) at a time. It should be thick and spreadable frosting.
- To serve, transfer cake to a serving platter. Spread frosting over top of cake before garnishing with Candied Lemons and additional thyme leaves, if desired.
- To make CANDIED LEMONS AND LEMON SYRUP, Line a baking sheet with parchment paper and set aside. In a medium saucepan over medium heat, bring sugar and water to a simmer, stirring occasionally. Add lemon slices, place a round of parchment paper on top of lemons, and reduce heat to medium-low. Simmer, turning lemon slices occasionally, until pith is tender and translucent, about 40 minutes. Remove lemon slices from Lemon Syrup and arrange in a single layer on prepared baking sheet. Set aside both Candied Lemons and reserved Lemon Syrup for Loaf recipe. Makes about 10 lemon slices.
Drink Pairings
PLUM CLAFOUTIS WITH THYME
Ingredients
Serves 6
1 cup (250 ml) whole milk
3 eggs
½ cup (125 ml) white sugar
2 tbsp (30 ml) butter, melted
1 tsp (5 ml) vanilla
½ cup (125 ml) all-purpose flour
2 large plums, pitted and each cut into 8 pieces
1 tsp (5 ml) finely chopped fresh thyme
Instructions
- Preheat oven to 325 F (170 C).
- In a blender, pulse milk, eggs, sugar, melted butter and vanilla a few times to mix ingredients. Add flour and pulse until well mixed. Don't over blend.
- Pour mixture into a greased 8-in (20 cm) pie pan or a cast iron skillet of the same size. Toss cut plums in thyme and place on top of batter. Bake for 30 to 40 minutes until it is puffed up and golden. Serve immediately.
Drink Pairings
OKANAGAN PEACH AND FRASER VALLEY RASPBERRY POUND CAKE
Ingredients
Serves 8
2¼ cups (560 ml) all-purpose flour, plus extra for dusting
½ tsp (2 ml) salt
1 tbsp (15 ml) baking powder
¾ cup (175 ml) sugar, plus 1 tbsp (15 ml) for sprinkling
¾ cup (175 ml) unsalted butter, plus extra for greasing pan
5 eggs
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) BC honey
1 tsp (5 ml) grated lemon zest
2 tbsp (30 ml) milk
4 medium Okanagan peaches, blanched, peeled, each cut into 8 wedges
1 cup (250 ml) BC raspberries
STREUSEL, recipe follows
1 cup (250 ml) all-purpose flour
6 tbsp (90 ml) unsalted butter, softened
¼ cup (60 ml) brown sugar
1 tsp (5 ml) salt
Instructions
- Preheat oven to 325 F (170 C). Butter a 9-in (23 cm) square cake pan, dust with flour and set aside.
- Into a medium-sized bowl, sift flour, salt and baking powder. Set aside.
- In another medium sized bowl, cream sugar and butter with a mixer until light and fluffy. Add eggs, one at a time, mixing and scraping bowl down after each addition. Add vanilla extract, honey and lemon zest.
- Fold in half the dry ingredients, then fold in milk. Fold in remaining dry ingredients.
- Pour batter into cake pan and top with peaches and raspberries, sprinkle with Streusel, recipe below. Bake for about 45 minutes, or until cake tester or skewer comes out clean. Let cool before cutting and serving.
- To make STREUSEL: In a medium bowl, mix all ingredients together with a wooden spoon or fingers until everything is blended. The mixture will be crumbly.
Drink Pairings
WHISKY CHOCOLATE CAKES WITH HONEY WHISKY ICE CREAM
Ingredients
Serves 8
HONEY WHISKY ICE CREAM:
2 cups (500 ml) whipping cream, divided
1 cup (250 ml) whole milk
¼ tsp (1 ml) salt
½ vanilla bean, split and seeds scraped
6 large egg yolks
⅓ cup (75 ml) clover honey
1 tbsp (15 ml) single malt Irish whiskey
CAKES:
4 oz (125 g) dried, pitted prunes
3 tbsp (45 ml) single malt Irish whiskey
½ lb (250 g) 70 percent dark chocolate, chopped
1 cup (250 ml) unsalted butter, plus extra for greasing
¼ tsp (1 ml) fine sea salt
5 large eggs
½ cup (125 ml) granulated sugar
1 cup (250 ml) ground almonds
3 tbsp (45 ml) all-purpose flour
Instructions
- To make ice cream, prepare a large ice bath with ice and water. Nestle an empty bowl in ice water bath to thoroughly chill. Add 1 cup (250 ml) whipping cream to chilled bowl and set it and the ice water bath aside.
- In a heavy-bottomed saucepan, stir together remaining 1 cup (250 ml) whipping cream, milk, salt and vanilla bean seeds over medium heat until simmering. Remove from heat.
- Meanwhile, to make ice cream custard base, in large bowl, whisk egg yolks and honey until thick and light in colour. While whisking constantly, slowly pour warmed cream mixture into egg yolk mixture. Transfer mixture back to saucepan and cook, stirring constantly, with a heatproof spatula over medium heat. Custard base is ready when it starts to steam and coat spatula. It will register about 170 F (77 C) on a thermometer. Remove saucepan from heat and strain custard through a finemeshed sieve set over chilled cream nestled in ice water bath. Stir both together until cooled. Remove bowl from ice bath, cover and refrigerate for 4 hours or overnight.
- To freeze ice cream, stir whiskey into custard before pouring into ice cream maker and freezing according to manufacturer’s instructions. Transfer to an airtight container, cover and freeze for up to 1 week.
- To make CAKES: Soak prunes with whiskey for 2 hours, up to overnight, in a bowl. Drain, finely chop and set aside.
- Preheat oven to 350 F (180 C). Generously grease 8 x ¾ cup (175 ml) ramekins or metal panna cotta moulds with butter and set aside.
- Place chocolate, butter and salt in a heatproof bowl and set over a saucepan of simmering water. Make sure bottom of bowl does not touch water. Stir occasionally until butter and chocolate has melted and are well combined. Remove bowl from saucepan and set aside.
- In a large bowl, whisk together eggs and sugar until thickened. Using a rubber spatula, fold in chocolate mixture, ground almonds and prunes. Divide mixture among ramekins, place on a baking sheet and bake until centre of cakes spring back when lightly pressed about 15 to 18 minutes. Cool on a wire rack for 5 minutes.
- To serve, run a small knife around cakes to loosen. Place a serving plate on top of 1 cake and invert onto plate. Repeat with remaining cakes. Top with a scoop of Honey Whisky Ice Cream and serve immediately.
Drink Pairings
WHISKY CINNAMON SWIRL CAKE
Ingredients
Serves 10
DOUGH:
½ cup (125 ml) water
2 tbsp (30 ml) bourbon whisky
2 tbsp (30 ml) 2 percent milk
3 tbsp (45 ml) unsalted butter, at room temperature, plus extra for greasing
2¾ cups (675 ml) all-purpose flour, divided, plus extra for dusting
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) fine sea salt
2¼ tsp (11 ml) instant yeast
1 large egg
FILLING:
3 tbsp (45 ml) unsalted butter, at room temperature
1½ tbsp (22 ml) ground cinnamon
¼ cup (60 ml) light brown sugar
WHISKY GLAZE:
1 cup (250 ml) icing sugar
⅛ tsp (0.5 ml) fine sea salt
1 tbsp (15 ml) 2 percent milk
1 tbsp (15 ml) bourbon whiskey
¼ tsp (1 ml) vanilla extract
¼ tsp (1 ml) finely grated lemon zest
Instructions
- To make DOUGH: In a small saucepan, stir together water, bourbon, milk and butter over medium heat. Stir until butter has melted and mixture is hot to touch.
- In a large bowl, whisk together 2¼ cups (560 ml) flour, sugar, salt and yeast. Stir in bourbon butter mixture and then egg. Add only enough of reserved ½ cup (125 ml) flour, 2 tbsp (30 ml) at a time, to make a soft dough that gently pulls away from sides of bowl.
- Transfer to a lightly floured work surface and knead dough until smooth and elastic, about 3 minutes. Transfer to a lightly greased bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- Meanwhile, make FILLING: Fold butter, cinnamon and brown sugar together in a bowl with a rubber spatula until well combined.
- Grease an 8-in (20 cm) springform pan and line bottom with a round of parchment paper.
- Roll rested dough out on a lightly floured surface to a 12 x 15-in (30 x 38 cm) rectangle. Spread Filling mixture on top. Using a pizza cutter or knife, cut dough into six 2-in (5 cm) wide strips. Loosely roll up 1 strip and place, upright cut-side down, in centre of prepared pan. Taking each additional strip, loosely coil around centre roll, pinching each strip to end of previous one. The dough should not quite fill the whole pan and be loose. Keeping coils loose ensures dough has room to expand as it rises. Cover pan with plastic wrap and set aside in a warm location until doubled in size, about 60 to 90 minutes. While cake is rising, preheat oven to 350 F (180 C).
- Bake cake uncovered for 15 minutes. Then lay a sheet of foil loosely over top to prevent it from becoming too dark, and continue baking another 15 to 20 minutes or until puffed and lightly golden brown. If some coils start to rise out of cake while baking, simply press down with back of a spatula.
- While cake is baking, make WHISKY GLAZE: In a medium bowl, whisk together all glaze ingredients and set aside.
- When cake is done, rest in pan on a wire rack for 10 minutes before removing sides of springform pan and transferring to a serving plate. Just before serving, drizzle with Whisky Glaze. Cake is best served the same day it is made but will keep, refrigerated an airtight container or tightly covered for up to 4 days. Allow to come to room temperature before serving.
Drink Pairings
WINE-BRAISED PLUMS WITH YOGURT
Ingredients
Serves 6
½ cup (125 ml) each white wine and water
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) salt
1 vanilla pod, split and seeds scraped
2 x ½-in (5 x 1.25 cm) piece of lemon zest
2 x ½-in (5 x 1.25 cm) piece of orange zest
1 lb (500 ml) freestone plums, halved, pitted, cut into wedges
3 cups (750 ml) thick plain Greek yogurt
½ cup (125 ml) hazelnuts or almonds, toasted and chopped
½ cup (125 ml) granola
Instructions
- Combine wine, water, sugar, salt, vanilla seeds and citrus zest in a medium-sized saucepan. Bring to a boil. Add plums and reduce heat to a gentle simmer. Cook plums for 3 to 5 minutes, turning occasionally, until plums have softened slightly. Remove saucepan from heat and set plums in syrup. Best refrigerated overnight to enhance flavour, but can be served right away.
- To serve, place ½ cup (125 ml) yogurt into serving dish. Drain plums and ladle on top. Garnish with nuts and granola.
Drink Pairings
SUGAR-COATED LEMON FRITAS
Ingredients
Serves 24
FRITAS:
2½ tsp (8 g package) traditional dry yeast
⅔ cup (150 ml) whole milk, at room temperature
3½ cups (875 ml) all-purpose flour
⅓ cup (75 ml) granulated sugar
3 eggs, at room temperature
1 lemon, zest only
2 tsp (10 ml) kosher salt
7 tbsp (105 ml) unsalted butter, at room temperature
canola oil, for deep fryer
LEMON CREAM FILLING:
¾ cup (175 ml) granulated sugar
½ cup (125 ml) unsalted butter, at room temperature
2 tbsp (30 ml) original plain cream cheese, at room temperature
2 large eggs, at room temperature
¼ cup (60 ml) fresh lemon juice
1 generous pinch kosher salt
LEMON SUGAR COATING:
Instructions
- For Fritas dough, in bowl of electric mixer fitted with paddle attachment, stir yeast and milk together. Let stand until yeast is dissolved, about 1 minute. Add flour, sugar, eggs, lemon zest and salt. Mix on low speed just until ingredients are blended. Remove paddle and attach dough hook. Mix dough until it begins to pull away from sides of bowl. Blend in butter, 1 tbsp (15 ml) at a time, until fully mixed in and dough is soft. About 5 minutes. Transfer dough to a large sheet of plastic wrap. Tightly seal and refrigerate at least 6 hours or overnight.
- Meanwhile, prepare LEMON CREAM FILLING: Combine all ingredients in a food processor fitted with metal blade. Pulse until mixture is smooth and no lumps remain. Transfer to a heavy-bottomed saucepan and cook over low heat, stirring constantly, until thickened. Temperature should be about 170 F (75 C). Remove from heat. Press a piece of plastic wrap onto surface and refrigerate until cold.
- To make FRITAS: Line 2 baking sheets with parchment paper, spray with cooking oil. Roll out refrigerated dough on a generously floured countertop to about ½-in (1.25 cm) thickness. Cut dough into rounds using a 1½-in (3.75 cm) round cutter. Place 1-in (2.5 cm) apart on parchmentlined baking sheets. Gather up scraps, knead gently together, roll and repeat until all dough has been used. Spray some plastic wrap with cooking spray and place oiled side down gently over dough. Place baking sheets aside in a warm place until dough is slightly puffed, about 1 hour.
- To make LEMON SUGAR COATING: Stir together sugar and zest in a bowl. Set aside.
- To cook, fill a deep fryer with canola oil and heat until it reaches 350 F (180 C) on a deep fryer thermometer. Line another baking sheet with paper towel. Add Fritas to hot oil 2 or 3 at a time. (Adding too many will reduce oil temperature too quickly.) Fry until puffed and golden brown on all sides, about 3 to 4 minutes, turning a couple of times with a slotted spoon, then remove to a paper towel-lined baking sheet. Repeat with remaining Fritas. When cool enough to handle, toss with Lemon Sugar Coating and set aside to fully cool before filling.
- To fill Fritas, whisk lemon cream to loosen. Transfer to a pastry bag fitted with a very small tip. Poking a hole in each Frita, pipe 2 tsp (10 ml) into centre of each. Fritas are best when served same day they are made.