POACHED RHUBARB AND HAZELNUT CRUMBLE WITH PRESERVED PEARS
Ingredients
Serves 2
6 small stalks young rhubarb
granulated sugar
water
½ vanilla bean
⅓ cup (75 ml) muscovado brown sugar
3 tbsp (45 ml) hazelnuts, ground and lightly toasted
½ cup (125 ml) all-purpose flour
⅓ cup (75 ml) chilled butter, diced
pinch of sea salt
preserved pears, for garnish
vanilla whipped cream or ice cream, for garnish
fresh lemon balm, for garnish
Instructions
- Gently peel stalks with a sharp paring knife. Place peeled skins in a saucepan with enough equal parts sugar and water to cover, and seeds scraped from vanilla bean. Cover and simmer for 10 minutes. Strain liquid in a bowl and discard skins. Return liquid to saucepan.
- Chop fresh rhubarb into bite-sized pieces. Add to liquid and poach until tender. Remove from heat and set aside.
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment. Pulse remaining ingredients, other than garnishes, in a food processor to a course sand texture. Sprinkle evenly over parchment-lined pan. Bake for approximately 20 minutes or until lightly browned. Cool to room temperature and chop to desired size of crumble.
- Serve a ribbon of crumble on a dessert plate, dollop with some poached rhubarb. Place a couple slices of preserved pears on top and dollop with whipped cream or ice cream and garnish with fresh lemon balm.
Drink Pairings
MILK CHOCOLATE PRETZEL BARS
Ingredients
Serves 16 Bars
8 oz (250 g) milk chocolate
¼ cup (60 ml) ground pretzel crumbs, plus extra
Instructions
- Lightly oil an 8 x 8-in (20 x 20 cm) square baking dish and line with plastic wrap, overlapping edges. Alternatively, use a 6-bar untreated chocolate mould.
- Melt milk chocolate in double boiler or a bowl over simmering water. Stir gently as it begins to melt. Remove from heat just before fully melted and continue stirring until smooth.
- Stir in pretzel crumbs, reserving extra. Pour into prepared baking dish and smooth top. Scatter top with extra pretzel crumbs. Alternatively, spread in a chocolate bar mould. Sprinkle with extra crumbs.
- Refrigerate until firm, about 3 hours or preferably overnight.
- Lift firmed chocolate from baking dish and place on a cutting board. With a warm knife, cut into 2 x 2-in (5 x 5 cm) bars. If using a chocolate mould, gently dislodge bars from mould with a knife.
- Store in a tightly covered container in a cool place for several days.
Drink Pairings
NO-BAKE CHEESECAKE CUPS
Ingredients
Serves 24
8 oz (250 g) graham crackers
6 tbsp (45 ml) granulated sugar
2 cups (500 ml) hazelnut flour
1 cup (250 ml) unsalted butter, melted
1 tbsp (15 ml) lemon juice, plus extra as needed
5 oz (140 g) cream cheese, at room temperature
3 oz (90 g) sour cream or crème fraîche
⅓ cup (75 ml) icing sugar
2 tsp (10 ml) orange liqueur, optional
¼ tsp (1 ml) orange zest
½ cup (125 ml) whipping cream
pomegranate seeds, for garnish
RHUBARB ORANGE JELLY:
½ orange
5 cups (1.25 L) chopped rhubarb
¾ cups (175 ml) water
1 cup (250 ml) granulated sugar
½ vanilla bean, split in half
1 tbsp + 1½ tsp (15 ml + 22 ml) liquid pectin
Instructions
- Line 24 cups of a mini muffin tin with plastic wrap. Pulse together graham crackers and granulated sugar in a food processor until very finely ground. Add hazelnut flour and pulse to combine. Transfer to a bowl and stir in melted butter and lemon juice. Mixture should form clumps easily when pressed together. If not, add more lemon juice, 1 tsp (5 ml) at a time. Divide among prepared cups in muffin tin and press mixture firmly into bottom and up the sides of each cup. Place in freezer while preparing filling.
- In bowl of a stand mixer fitted with paddle attachment, mix together at medium speed cream cheese, sour cream, icing sugar, orange liqueur (if using) and orange zest until well combined.
- In another bowl, whisk cream until stiff peaks form. With a rubber spatula, fold whipped cream into cream cheese mixture. Spoon or pipe into chilled crusts and return to freezer until firm, about 30 minutes.
- Just before you are ready to serve, in a small saucepan, warm Rhubarb Orange Jelly over low heat until smooth and pourable. Remove from heat and set aside.
- Remove cheesecakes from tin by gently pulling up on plastic wrap. Carefully remove plastic and place cheesecakes on a platter. Drizzle each with jelly and garnish with pomegranate seeds. Serve chilled.
- To make RHUBARB ORANGE JELLY: Squeeze juice from orange into a large saucepan. Cut remaining orange, pith and all, into chunks and add to saucepan along with rhubarb and water. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until rhubarb is very tender and starting to fall apart, about 15 minutes.
- Line a fine mesh sieve with a couple of layers of cheesecloth and place over a deep bowl or pot. Pour rhubarb mixture into prepared sieve and allow to drain for at least 2 hours or overnight. Discard any solids left in sieve.
- Place ⅔ cup (150 ml) strained rhubarb mixture into a large saucepan. Add sugar and vanilla bean before placing over high, heat bringing mixture to a boil, stirring occasionally until sugar has dissolved. Add pectin and let mixture boil, stirring occasionally, for 1 minute. Remove from heat, discard vanilla bean and skim off and discard any foam that may have formed on surface. Transfer juice to a heatproof bowl set over an ice water bath to cool. If not using immediately, jelly may be refrigerated in an airtight container up to 1 month.
Drink Pairings
ORANGE CHIFFON CAKE
Ingredients
Serves 12
CHIFFON CAKE:
2 cups (500 ml) all-purpose flour
4 tsp (20 ml) baking powder
½ tsp (2.5 ml) salt
1½ cups (375 ml) granulated sugar, divided
½ cup (125 ml) vegetable oil
6 large eggs, separated
2 tbsp (30 ml) orange zest, finely grated
¼ cup (60 ml) fresh orange juice
¼ tsp (1 ml) cream of tartar
1 tsp (5 ml) vanilla extract
ORANGE CURD:
4 egg yolks
¾ cup (175 ml) granulated sugar
⅛ tsp (0.5 ml) salt
1 orange, zest only
¼ cup (60 ml) fresh orange juice
2 tbsp (30 ml) fresh lemon juice
½ cup (125 ml) chilled butter, cubed
WHIPPING CREAM:
2 cups (500 ml) whipping cream, chilled
3 tbsp (45 ml) granulated sugar
¼ tsp (1 ml) vanilla extract
GARNISH:
1 tbsp (15 ml) candied orange zest
1 orange, segmented
Instructions
- To make CHIFFON CAKE: Preheat oven to 325 F (170 C). Have a clean, dry 10-in (25 cm) tube pan ready.
- In a large mixing bowl, sift together flour, baking powder, 1 cup (250 ml) sugar and salt. Make a well in centre of flour. Add 6 egg yolks, oil, orange zest and juice. Whisk until smooth.
- In another large mixing bowl, using clean, dry beaters, beat egg whites until foamy. Then slowly beat in cream of tartar and reserved ½ cup (125 ml) sugar. Beat until stiff peaks form.
- Fold half the beaten egg whites into egg yolk batter until well combined. Then gently fold in remaining beaten egg whites into batter just until combined. Do not overmix.
- Pour batter into dry tube cake pan with a removable bottom and bake for about 50 to 60 minutes, or until a cake tester inserted in the middle of cake comes out clean. Invert cake pan and let cake cool completely in pan. While cake cools, prepare Orange Curd.
- To make ORANGE CURD: In a metal mixing bowl combine 4 egg yolks, sugar, salt, orange zest, orange juice, and lemon juice. Whisk until smooth. Place bowl over a pot of simmering water making sure bottom of bowl doesn’t touch water. Stir constantly over simmering water until mixture has thickened enough to coat a metal spoon. Remove from heat and whisk in cubes of cold butter.
- Strain mixture through a fine-meshed sieve and press a piece of plastic wrap into surface to prevent skin from forming. Refrigerate until cooled.
- When Cake and Curd have completely cooled, in a chilled mixing bowl combine whipping cream, sugar and vanilla and beat with an electric mixer until soft but firm peaks form.
- When ready to serve, remove cake from pan and cut horizontally through middle. Drizzle half the Orange Curd over bottom half of cake. Then gently spread half the whipping cream over Curd. Place top half of cake on cream. Spread with remaining whipping cream over top and drizzle with remaining curd. Garnish with candied orange zest and orange segments. Refrigerate until ready to serve.
Drink Pairings
MAPLE WALNUT CAKE
Ingredients
Serves 8 to 12
½ cup (125 ml) unsalted butter at room temperature, plus more for pans
2¾ cups (680 ml) all-purpose flour, sifted, plus more for pans
2¼ cups (560ml) maple syrup, divided
3 large eggs
1 tbsp (15 ml) baking powder
¼ tsp (1 ml) salt + pinch of salt, divided
1 cup (250 ml) milk
1 tsp (5 ml) pure vanilla extract
1½ cups (375 ml) chopped walnuts, divided
MAPLE BUTTERCREAM:
2 cups (500 ml) maple syrup
1 tsp (5 ml) vegetable oil
4 large eggs
2 large egg yolks
3 cups (750 ml) unsalted butter, at room temperature, cut into 1-in (2.5 cm) chunks
¼ tsp (1 ml) kosher salt
Instructions
- Preheat oven to 350 F (175 C). Butter two 9-inch (2.5 L) round cake pans and dust with flour. Tap out any excess flour and set pans aside.
- In a bowl, beat butter on medium speed until creamy. Add maple syrup and beat until mixed, scraping the sides of the bowl as necessary – it will stay slightly separated. Add eggs and beat until combined.
- In a bowl, sift together flour, baking powder and ¼ tsp (1 ml) salt. Add flour mixture to butter mixture and beat to combine. Beat in milk and vanilla extract until combined. Stir in ¾ cup (185 ml) chopped nuts.
- Divide batter equally between the 2 prepared pans. Bake until a cake tester inserted in center comes out clean, about 35 to 40 minutes. Rotate cake pans halfway through baking to ensure even baking. Transfer pans to a wire rack to cool.
- Preheat a non-stick saucepan over medium-high heat. Add remaining walnuts, maple syrup and pinch of salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 to 5 minutes. Pour nuts onto parchment paper and let cool.
- Turn out cakes and slice each in 2 to create a total of 4 layers. Place 1 layer on a cake stand or platter. Spread 1¼ cups (310 ml) of maple buttercream evenly over the top. Repeat with remaining 3 layers. Spread remaining buttercream onto the sides of the cake.
- Garnish by pressing maple candied walnuts on top of cake.
- To make MAPLE BUTTERCREAM: In a medium saucepan, combine maple syrup and vegetable oil and bring to a boil. Cook without stirring until syrup reaches 238 F (114 C) on a candy thermometer, about 15 minutes.
- In a bowl of stand mixer fitted with whip attachment, beat eggs and yolks on medium speed for 3 to 4 minutes until pale and fluffy.
- When syrup is ready, remove from heat. While electric mixer is running on low speed, slowly add syrup to eggs, pouring it down the side of mixing bowl. Increase speed to medium and whip for 6 to 8 minutes until mixture turns light, fluffy and just warm to the touch. Reduce speed to low and add butter, a few chunks at a time.
- Increase speed to medium and continue to whip for 2 to 3 minutes. Mixture might break and look curdled at first, but beating will make it smooth and silky.
- Use immediately, or refrigerate in a container for up to a week. Bring to room temperature before using and blend until smooth.
Drink Pairings
MAPLE CREAM COOKIES
Ingredients
Serves 12 cookies
¾ cup (175 ml) unsalted butter, at room temperature
2 cups (500 ml) all-purpose flour
¼ cup (60 ml) granulated maple sugar or brown sugar
¼ cup (60 ml) maple syrup
½ cup (125 ml) store-bought maple butter
Instructions
- Mix together all ingredients until well combined. Transfer from bowl onto a work surface, shape into a rectangle. Cut in half and wrap each in plastic wrap. Refrigerate for 1 hour.
- Remove 1 dough from refrigerator and roll out on a lightly floured surface to a thickness of ⅛-in (4 mm). Using a maple leaf cookie cutter, cut cookies and place on parchment-lined baking sheet. Trace lines on the cookies to reproduce the veining of leaves. Repeat with second pack of dough.
- Bake for 10 to 14 minutes, until sides are golden. Remove to a cooling rack and let cool completely. Place 2 tsp (10 ml) of maple butter in the centre of each cookie and cover each with a second cookie. Press down carefully to line up the cookies and spread the maple butter.
Drink Pairings
PISTACHIOS AND ORANGE BLOSSOM NO-BAKE CAKE
Make 1 day ahead of serving.Ingredients
Serves 4
½ cup + 2 tbsp (155 ml) raw pistachios, divided, plus extra for garnish
7 Medjool dates, pitted
¼ cup (60 ml) unsweetened shredded coconut
½ tsp (2 ml) salt, divided
¾ cup + 1 tbsp (190 ml) maple syrup, divided
4 avocados, pitted and peeled
2 tbsp (30 ml) lime juice
1 tsp (5 ml) orange blossom water
edible flowers, for garnish
Instructions
- Line bottom of a 6-in (15 cm) spring-form pan with parchment paper.
- In a food processor, pulse ½ cup (125 ml) pistachios, dates, coconut and ¼ tsp (1 ml) salt until crumbly. Add 1 tbsp (15 ml) maple syrup and process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to prepared spring-form pan and press over base of pan in an even layer. Place in freezer while making next layer.
- In a blender or food processor, combine remaining ¾ cup (175 ml) maple syrup, ¼ tsp (1 ml) salt, avocados, lime juice and orange blossom water until smooth. Add remaining 2 tbsp (30 ml) pistachios and pulse so they are not fully blended and small pieces are still visible. Pour mixture over prepared crust. Smooth out top and sprinkle with additional chopped pistachios before freezing until firm, about 5 hours or overnight.
- When ready to serve, garnish with edible flowers and extra pistachios, if desired. Slice with a warm knife and keep any leftovers frozen.
Drink Pairings
LUSCIOUS TRIPLE CHOCOLATE CHEESECAKE WITH ESPRESSO GLAZE
Ingredients
Serves 16
CRUST:
1 x 200 g package chocolate wafers
¼ cup (60 ml) granulated sugar
⅓ cup (75 ml) unsalted butter, melted
FILLING:
8 oz (250 g) milk chocolate, chopped
4 x 250 g packages plain cream cheese, at room temperature
½ cup (125 ml) full fat sour cream
1 cup (250 ml) granulated sugar
4 eggs, at room temperature
1 tsp (5 ml) cinnamon
2 tsp (10 ml) vanilla extract
1 orange, zest only
boiling water
ESPRESSO GLAZE:
4 oz (125 g) specialty dark chocolate, chopped
½ tsp (2 ml) instant espresso powder
½ cup (125 ml) whipping cream
2 tbsp (30 ml) golden corn syrup
chocolate cake curls, for garnish
blackberries and raspberries, for garnish
flaked sea salt, for garnish
Instructions
- In a food processor, pulse wafers until coarse crumbs form. Add sugar and continue to pulse until crumbs are fairly fine. Transfer to a large bowl along with melted butter. Stir to evenly blend. Spray sides and bottom of a 9-in (23 cm) springform pan with cooking spray. Line with parchment paper. Press chocolate cookie mixture into bottom of pan in an even layer. Refrigerate while preparing remaining ingredients.
- Preheat oven to 325 F (160 C). To make FILLING: Place milk chocolate in a microwave-safe bowl and heat for 1 minute. Give it a stir and microwave a little longer, or just until almost melted with a few pieces remaining. Stir until completely melted and set aside. Alternatively, place in a double boiler over simmering water and stir until smooth, then set aside.
- In a large electric mixer bowl, beat cream cheese until smooth, occasionally scraping down sides. Make sure cream cheese is at room temperature, or it will not blend smoothly. Add sour cream and sugar, and continue to beat until sugar is blended. Beat in eggs, one at a time, until smooth. Mix in cinnamon, vanilla and orange zest. Pour over chilled crust in springform pan.
- To prevent cheesecake from cracking during baking, wrap cheesecake pan in a large sheet of foil that extends halfway up the sides. Then place pan in a large roasting pan or lasagna dish. Fill roasting pan or dish with ½-in (1.25 cm) hot water. Gently place in preheated oven and bake for 40 to 60 minutes, until cake is fairly firm when jiggled. (Cake will fully settle when chilled.) Remove cheesecake from water bath and remove foil. Set on a rack to cool. Refrigerate, uncovered, until cool, about 3 hours. Then cover and refrigerate overnight. To remove sides of pan, run the thin blade of a knife around the inside edges of pan and remove sides.
- To make GLAZE: Place dark chocolate in a small, heavy-bottomed saucepan. Add espresso powder, cream and corn syrup. Bring to a low simmer and stir until chocolate is melted. Cool slightly. Place cake on a platter. When ready to serve, pour a little cooled Espresso Glaze over cake and garnish with chocolate curls and fresh berries. Drizzle with remaining sauce and sprinkle with a few flakes of salt and serve.
Drink Pairings
POTATO CHOCOLATE CAKE WITH SEA SALT GANACHE
Ingredients
Serves 16
CAKE:
1 large russet or sweet potato
1¾ cups (425 ml) all-purpose flour, sifted
1½ tsp (7 ml) baking soda
¼ tsp (1 ml) sea salt
⅛ (0.5 ml) freshly ground black pepper
⅛ (0.5 ml) crushed red pepper flakes
1½ cups (375 ml) granulated sugar
2 large eggs
¼ cup (60 ml) unsalted butter
4 oz (125 g) bittersweet chocolate
½ tsp (2 ml) espresso powder
¼ tsp (1 ml) blood orange flavouring or zest from ½ orange
SEA SALT GANACHE:
4 oz (125 g) bittersweet chocolate
⅓ cup (75 ml) whipping cream
¼ cup (60 ml) dark chocolate flakes
1 tsp (5 ml) sea salt flakes
Instructions
- To make CAKE: Preheat oven to 350 F (180 C). Grease a 10-in (25 cm) Bundt cake pan or tube pan and set aside.
- Peel russet or sweet potato and cut into large cubes. Place in a saucepan and cover with water. Bring to a boil and cook over medium heat with lid slightly ajar until fork-tender. Drain, return to saucepan to steam dry, then mash thoroughly until smooth, set aside to cool.
- In a separate bowl, measure out flour, baking soda, salt and seasonings. Stir to blend. Set aside. In bowl of an electric stand mixer, combine sugar and eggs. Beat with wire whisk at medium- high until smooth and ribbons begin to form when whisk is lifted.
- Add butter and chocolate to a small saucepan over very low heat, until almost fully melted. Remove from heat, stir to dissolve any remaining chunks. Stir in espresso powder and blood orange flavouring or zest. Gradually beat mixture into sugar and egg mix until blended. Gradually beat in buttermilk. Measure out 3⁄4 cup (175 ml) cooled potato, beat in until smooth.
- Beat in flour mixture and continue to beat on medium-high for 2 minutes or until creamy. Scrape batter into prepared Bundt cake pan. Bake in centre of oven for 50 minutes to 1 hour, or until a cake tester inserted into centre comes out clean. Cool cake in pan on rack for 5 minutes before turning out and cooling on rack completely.
- Prepare GANACHE: Combine chocolate and cream in a small heavy-bottomed saucepan. Heat over medium-low, stirring constantly with a wooden spoon until chocolate is almost melted. Remove from heat and continue to stir until mixture is smooth and no more lumps remain. Drizzle Ganache over cooled cake. Sprinkle with chocolate flakes and sea salt flakes. Cut into thin slices and serve.
Drink Pairings
MINI BAKED ALASKAS
Ingredients
Serves 8
1 x 6-in (15 cm) vanilla sponge or pound cake
2 x 16 oz tubs (2 x 500 g) vanilla ice cream, softened
¼ cup (60 ml) cherry jam, divided
½ cup (125 ml) bourbon cherries, or canned cherries
MERINGUE:
4 egg whites
1 cup (250 ml) white sugar
Instructions
- Cut sponge cake horizontally into ¼-in (0.5 cm) slices. Cut rounds out of slices the same size as the opening of a silicon muffin mould. Set aside.
- In a mixer with a paddle attachment, mix the softened ice cream with half of the cherry jam and 1 tbsp (15 ml) of the bourbon the cherries were packed in (omit if using canned cherries).
- Fill the muffin moulds with the cherry ice cream, leaving ½-in (1.25 cm) space at the top. Put 3 cherries in each muffin mould and push into ice cream. Top each muffin mould with a cake round. Freeze overnight or longer.
- To make MERINGUE: Make the meringue just before serving. In a glass or metal bowl, mix egg whites and sugar. Place the bowl over a pot of simmering water and heat until sugar has mainly dissolved and egg whites are slightly warm. Stir egg whites while heating so they don’t cook.
- Transfer egg white mixture to bowl of mixer. Whip with the whip attachment until stiff peaks form.
- Turn out ice cream from the muffin moulds. Cover each ice cream cake with about ¼ cup (60 ml) of meringue. Use a knife or an offset spatula to create peaks all over the cakes. Brown with a blowtorch until lightly browned all over and serve immediately.