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
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 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
GÂTEAU SAINT-HONORÉ
Ingredients
Serves 6
¼ x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
MOCHA PASTRY CREAM:
1½ cups (325 ml) whole milk
1 tsp (5 ml) vanilla bean paste
½ cup (125 ml) granulated sugar
2 tbsp (30 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
4 large egg yolks
1 tbsp (15 ml) melted chocolate
1 tbsp (15 ml) instant espresso powder, diluted in 1 tsp (5 ml) hot water and cooled
CAKE:
½ x 14 oz (398 g) package frozen puff pastry, thawed
4 oz (125 g) dark chocolate, divided
1 cup (250 ml) cold whipping cream
¼ cup (60 ml) icing sugar
1 tbsp (15 ml) cacao liqueur
Instructions
- Prepare BASIC CHOUX PASTRY as per Master Recipe. You will only need about ¼ of the recipe. Once puffs have cooled, make a small incision in bottom of each.
- Prepare MOCHA PASTRY CREAM: In a medium-sized saucepan, combine milk and vanilla and bring to a simmer, stirring occasionally.
- Meanwhile, in medium-sized bowl, beat sugar, flour, cornstarch and yolks on high speed until thick and pale yellow, about 2 minutes.
- Gradually pour about 1/3 of hot milk into egg mixture, stirring to combine.
- Pour egg mixture into remaining milk in saucepan and cook, whisking constantly over low to medium heat until custard thickens and begins to bubble, about 4 minutes. Continue to cook, whisking for 1 minute. Remove from heat, add melted chocolate and coffee and stir until well combined.
- Pour custard into a clean bowl, press a piece of plastic wrap or buttered parchment paper onto surface and cool to room temperature before refrigerating.
- Preheat oven to 400 F (200 C).
- To make base of cake, roll out thawed sheet of puff pastry to a thickness of ⅛-in (3 mm). Cut a rectangle 10 x 6-in (25 x 15 cm) and place on parchment paperlined baking sheet. Bake for 20 minutes or until puffed and golden. Remove from oven and cool completely.
- Add Mocha Pastry Cream to a pastry bag fitted with a round tip (Wilton 71). Insert tip into each puff and fill with cream. Set aside.
- Pipe any remaining pastry cream over middle of puff pastry rectangle.
- Reserving 1 tbsp (15 ml) of solid chocolate, melt the rest in double boiler or microwave. Be careful not to burn. When fully melted, dip top of choux pastry balls in chocolate and set aside to cool. Once cooled arrange in a line along each long edge of puff pastry.
- In a bowl, whip cream until soft peaks form. Then add icing sugar, 1 tbsp (15 ml) at a time, and whip until stiff peaks form. Stir in cacao liqueur. Fit a pastry bag with a star tip Wilton 1M1 or Wilton 2D1. Fill bag with whipped cream and fill middle of cake, between each row of choux.
- Grate some of the reserved solid chocolate over whipped cream.
- Refrigerate cake until ready to serve.
Drink Pairings
HARISSA SEMOLINA CAKE WITH LABNEH AND HONEYED GRILLED FIGS
Ingredients
Serves 8 to 10
CAKE:
1 + 2 tbsp (15 + 30 ml) sesame tahini, divided
3 cups (750 ml) semolina flour
1 tsp (5 ml) baking powder
3/4 cup (175 ml) unsalted butter, at room temperature
1 cup (250 ml) granulated sugar
3 eggs
1 orange, zest and juice
½ cup (125 ml) Marcona almonds
⅓ cup (75 ml) finely chopped pistachios, lightly toasted, for garnish
fresh figs, for garnish
SUGAR SYRUP:
1½ cups (375 ml) water
1¼ cups (310 ml) granulated sugar
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) rose water, if desired
LABNEH WITH HONEYED GRILLED FIGS AND SUMAC:
2 cups (500 ml) full fat plain Greek yogurt
generous pinch of salt
10 fresh, firm figs
2 tsp (10 ml) grape seed oil
¼ cup (60 ml) dark liquid honey, such as buckwheat
2 tbsp (30 ml) toasted chopped pistachios
pinches of sumac powder
fresh mint, for garnish
Instructions
- Preheat oven to 350 F (180 C). Brush a 9-in (23 cm) spring-form pan with 1 tbsp (15 ml) tahini and set aside.
- To make CAKE: Stir flour and baking powder together in a small bowl. Combine butter and sugar in bowl of an electric stand mixer fitted with a paddle attachment. Cream until light and fluffy. Gradually beat in eggs, one at a time, and remaining 2 tbsp (30 ml) tahini, orange zest and juice until blended.
- Stir in flour mixture, using a wooden spoon or a spatula, until blended. Mixture will be like a soft, moist cookie dough. Transfer to prepared baking dish. Lightly wet fingertips, then press mixture into pan. Smooth the surface. Using a pastry scraper or a knife, cut diagonal lines across the top about 1/8-in (.25 cm) deep, creating a diamond pattern. Lightly press an almond into the centre of each diamond.
- Bake cake in centre of preheated oven for 30 to 40 minutes, or until puffed and golden and the sides are golden brown. When done, remove pan from oven and cool on a rack.
- To make SUGAR SYRUP: Combine water, sugar and lemon juice in a heavy saucepan. Stir together and bring to a boil. Reduce heat and simmer for 20 minutes or until it reduces by a third. Remove from heat and stir in rose water, if using. Set aside to fully cool.
- When cake has cooled, pierce all over top several times with a skewer or fork. Drizzle with cooled sugar syrup. Let syrup settle in. Dust with toasted pistachio crumbs. Cut cake into diagonal pieces following the lines. Remove sides of springform pan and gently remove pieces of cake with a small spatula. Serve with spoons of freshly made Labneh with Honeyed Grilled Figs and Sumac (recipe to follow). Can be made ahead, covered and refrigerated for up to several days.
- To make LABNEH: Line a non-reactive strainer with a few layers of cheesecloth. Place strainer over a deep bowl, deep enough for strained liquid. Transfer yogurt to strainer and fold in edges of cheesecloth over yogurt. Refrigerate for 8 to 12 hours.
- Remove Labneh from cloth and transfer to a bowl. Yogurt will be very thick. Discard liquid whey or refrigerate and use within a few days in baking recipes. Refrigerate Labneh until ready to serve.
- Preheat barbecue on medium-low. Cut figs in half and brush all over with grape seed oil. Place, cut-side down, on barbecue and grill for a couple minutes, or just until light grill marks appear. Flip figs and drizzle each with a couple dots of honey. Continue to barbecue for a minute longer, or just until hot.
- To serve, place a couple spoonfuls of Labneh into a serving dish with a couple halved figs on top, drizzle with honey. Sprinkle with a pinch of sumac powder and garnish with mint. Serve with squares of Harissa Semolina Cake.
Drink Pairings
FRITTATA BITES
Ingredients
Serves 24 Bites
1 tbsp (15 ml) extra-virgin olive oil, plus extra for greasing
1 small yellow onion, finely chopped
1 garlic clove, minced
1 tsp (5 ml) each, chopped fresh thyme and tarragon leaves
1 cup (250 ml) fresh, or thawed frozen peas
8 large eggs
½ cup (125 ml) grated Gruyère cheese
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
12 grape tomatoes, halved
chopped fresh chives, for garnish
Instructions
- Preheat oven to 350 F (180 C). Grease a 24-cup, non-stick mini muffin tin and set aside.
- In a large frying pan, heat oil over medium heat. Add onion and cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic and continue to cook for another 2 minutes. Remove from heat, stir in thyme, tarragon and peas, then set aside to cool to room temperature.
- In a large bowl, whisk together eggs with cheese, cooled pea mixture, salt and pepper until well combined. Spoon or pour mixture into prepared muffin tin, making sure each cup gets some peas and cheese. Top each cup with a tomato half, cut-side facing up, then carefully transfer muffin tin to oven and bake until egg mixture is puffed and set, about 12 to 15 minutes. Allow to cool for 2 minutes in pan before turning out Frittata Bites.
- Arrange Frittata Bites on a platter and sprinkle with chopped chives. Serve warm or at room temperature.
Drink Pairings
KUGELHOPF
Ingredients
Serves 4 to 6
1½ cups (375 ml) raisins
¼ cup (60 ml) kirsch or rum
¼ cup (60 ml) boiling water
1½ tsp (7 ml) active dry yeast
2 tbsp (30 ml) warm water (110 F or 40 C))
1 cup (250 ml) whole milk
¼ lb (125 g) unsalted butter, cubed
6 tbsp (90 ml) sugar
3 ¾ cups (925 ml) all-purpose flour
1 tsp (5 ml) salt
2 large eggs
1 tsp (5 ml) finely grated orange zest
Instructions
- Preheat oven to 400 F (200 C). In a small bowl, soak raisins in kirsch or rum and boiling water for 30 minutes to 1 hour. Strain, discarding any remaining liquid.
- Stir together yeast and water and let stand until foamy, 5 to 10 minutes.
- Heat milk with butter, reserving 1 tbsp (15 ml), and sugar over low heat, stirring until mixture is warm and butter is melted and sugar has dissolved.
- Sift together flour and salt into a mixing bowl. Make a well in middle of the flour and add yeast mixture. Add warm milk mixture in a slow stream, mix using an electric mixer at low speed. Increase speed to medium and beat in eggs one at a time. When mixed through, beat in drained raisins and orange zest. Continue to beat until dough is smooth and elastic, about 4 to 5 minutes.
- Butter a kugelhoph mould (or bundt pan) with remaining butter, then scrape spoonfuls of dough evenly into mold. Cover top with oiled plastic wrap and a kitchen towel and let dough rise in a warm, draft-free place until it fills the baking mould, about 2 hours.
- Remove towel and gently peel off plastic wrap. Bake in the middle of the oven for 15 minutes, then loosely cover mould with foil and continue to bake until golden and a skewer inserted in the middle comes out clean, 20 to 25 minutes more.
- Remove from oven and cool in mould 2 minutes, then invert onto a rack to cool completely, about 1 hour. Dust with icing sugar.
Drink Pairings
LAYERED RED WINE CHOCOLATE CAKE WITH CREAM CHEESE FROSTING
Ingredients
Serves 12
CAKE:
2¾ cups (675 ml) Cabernet or Merlot wine, divided
½ cup (125 ml) light brown sugar
3½ cups (875 ml) cake and pastry flour
½ cup (125 ml) cocoa powder
2 tsp (10 ml) baking powder
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
½ tsp (2 ml) fine salt
1 cup (250 ml) unsalted butter, at room temperature
1 vanilla bean, split and seeds scraped out
2½ cups (625 ml) granulated sugar
4 large eggs, at room temperature
CREAM CHEESE FROSTING:
1 cup (250 ml) unsalted butter, at room temperature
½ cup (125 ml) vegetable shortening
1 lb (500 g) plain cream cheese, at room temperature
1 tsp (5 ml) vanilla
3½ lbs (1.5 kg) icing sugar
½ tsp (2 ml) fine salt
Instructions
- To make CAKE: In medium-sized saucepan, whisk together ¾ cup (175 ml) wine and the brown sugar over low heat. Whisk until sugar dissolves. Set aside to cool. Wine syrup can be made a day ahead.
- Preheat oven to 350 F (180 C). Grease three 8-in (20 cm) round cake pans with butter or cooking spray and line bottoms with a circle of parchment paper. Grease top of parchment rounds and set prepared pans aside.
- In a medium-sized bowl whisk together flour, cocoa powder, baking powder, cinnamon, cardamom and salt. Set aside.
- In bowl of a stand mixer fitted with paddle attachment beat together 1 cup (250 ml) butter, vanilla seeds and sugar. Mix on medium speed until light and fluffy, about 4 minutes. Reduce speed to low and add eggs, 1 at a time, mixing until each is incorporated. In 3 alternating additions, add flour mixture and remaining 2 cups (500 ml) wine to batter, mixing until just incorporated before each addition. Divide batter evenly between prepared cake pans.
- Bake until a wooden skewer inserted in cakes comes out clean, about 30 to 40 minutes. Remove from oven and allow to cool completely in pans on a wire rack.
- While cakes cool, prepare CREAM CHEESE FROSTING: In bowl of a stand mixer fitted with paddle attachment, cream together butter, shortening, cream cheese and vanilla. Sift together icing sugar and salt before gradually adding to butter mixture. Beat on low speed until fully incorporated and creamy.
- To assemble cake, run a thin knife around edge of each cake tin and invert to unmould. Discard parchment paper. Cut each cake in half horizontally with serrated knife, making 6 layers. Place 1 cake layer, cut-side up, on cake stand. Brush with a thin layer of cabernet syrup and allow it time to seep in, about 1 minute. Place about ½ cup (125 ml) frosting in centre of cake layer and spread evenly to edges. Repeat process with next 5 layers. Refrigerate cake for half an hour. Thinly spread about 1 cup (250 ml) frosting all over cake, fine if uneven as this is a “crumb coat”. Refrigerate cake again for half an hour. Using a small offset spatula, ice cake with remaining frosting. Refrigerate again for at least half an hour. Just before displaying, decorate top of with grapes or flowers, as desired.
Drink Pairings
LAYERED PARSNIP COFFEE CAKE WITH BUTTERCREAM
Ingredients
Serves 32
CAKE:
1 cup (250 ml) coconut oil, melted, cooled
1½ cups (375 ml) granulated sugar
4 eggs, whisked
2 cups (500 ml) peeled, shredded parsnips
1 lemon, zest only
3 cups (750 ml) all-purpose flour
2 tsp (10 ml) each baking powder and soda
½ tsp (2 ml) salt
¼ tsp (1 ml) ground ginger
1 cup (250 ml) buttermilk
½ tsp (2 ml) bergamot flavouring
½ cup (125 ml) sliced hazelnuts
⅓ cup (75 ml) slivered dried apricots
BUTTERCREAM FROSTING:
½ cup (125 ml) white chocolate melting wafers
1 cup (250 ml) unsalted butter
3 cups (750 ml) icing sugar, sifted
⅓ cup (75 ml) whipping cream
slivered candied ginger (optional)
PARSNIP CURLS:
1 parsnip, peeled and trimmed
1 cup (250 ml) granulated sugar
1 cup (250 ml) water
Instructions
- To make CAKE: Preheat oven to 350 F (180 C). Grease two 8 x 8-in (20 x 20 cm) baking pans and line with parchment paper, overlapping edges.
- In a large bowl, stir together oil, sugar and eggs then stir in shredded parsnips and lemon zest until blended.
- In another bowl, combine flour, baking powder, soda and seasonings. Stir to blend. Stir dry ingredients into sugar mixture, alternating with buttermilk. Add bergamot flavouring. Fold in hazelnuts and apricots. Turn into prepared pans and smooth top. Bake in oven for 30 to 35 minutes or until a cake tester inserted in centre comes out clean. Remove pan to a rack to cool for 10 minutes before lifting out of pan and cooling completely.
- To make BUTTERCREAM FROSTING: Melt white chocolate wafers in small bowl over a saucepan of simmering water. Remove bowl from heat just before fully melted and stir until smooth. Cool completely.
- In a bowl,cream butter, gradually adding icing sugar until completely combined. Beat in cream, then slowly beat in melted chocolate at low speed. Beat for 2 more minutes until fluffy. Add more cream or icing sugar if needed. Refrigerate until slightly firm and ready to frost cake.
- To make PARSNIP CURLS: Preheat oven to 225 F (110 C). Thinly shave parsnip lengthwise using a peeler. In a medium- sized saucepan, combine sugar with water over medium-high heat to dissolve sugar. Stir in shaved parsnips and simmer with bubbles breaking surface for 15 minutes. Strain and let stand, for 15 minutes. Line a baking sheet with parchment paper and lay shaved parsnips in a single layer. Bake for 30 minutes. Remove and curl parsnip shavings around wooden spoon handles or fingers, making coils. Place seam-side down onto baking sheet, bake another 30 to 45 minutes until curls are firm. Remove sheet from oven and set aside.
- When cake has cooled, pipe frosting or use a s spatula to spread half the frosting in swirls over top to edges of first layer. Place second cake layer on top and swirl remaining frosting over top. Arrange parsnip curls on top or sprinkle with chopped candied ginger.
Drink Pairings
GLAZED PUMPKIN SEED BREAD WITH BRITTLE GARNISH
Ingredients
Serves 2 loaves
PUMPKIN SEED BREAD:
4 eggs
1½ cups (375 ml) granulated sugar
1¼ cups (300 ml) coconut oil, melted, cooled
14 oz (398 ml) can unseasoned pumpkin purée
3 cups (750 ml) whole wheat flour
2 tsp (10 ml) each baking powder, baking soda and cinnamon
1 tsp (5 ml) salt
½ cup (125 ml) unseasoned toasted pumpkin seeds
¼ cup (60 ml) each flaxseed, unseasoned toasted sunflower seeds and golden seedless raisins
1 orange, zest only
ICING DRIZZLE:
2 cups (500 ml) icing sugar, sifted
2 tbsp (30 ml) orange juice, strained
SEED BRITTLE:
1 cup (250 ml) granulated sugar
¼ cup (60 ml) clear corn syrup
3 tbsp (45 ml) unseasoned toasted pumpkin seeds
3 tbsp (45 ml) unseasoned toasted sunflower seeds
2 tbsp (30 ml) flaxseed
Instructions
- To make BREAD: Preheat oven to 350 F (180 C). Lightly grease two 8 x 4 x 2.5-in (20 x 10 x 6.5 cm) loaf pans. Set aside.
- In a large bowl combine eggs, sugar, oil and pumpkin, whisk until blended. In another bowl, combine dry ingredients (except seeds, raisins and orange zest) and stir to mix. Fold in remaining ingredients. Divide among prepared loaf pans and bake in centre of preheated oven for 50 minutes to 1 hour, or until a cake tester inserted in centre comes out clean. Remove cakes to a cooling rack and cool for 5 minutes before turning out of pans and cooling completely.
- Prepare ICING DRIZZLE and SEED BRITTLE: Add icing sugar to a large bowl and slowly stir in orange juice, adding just enough liquid to make icing pourable. Set aside.
- To make SEED BRITTLE: Line a baking sheet with parchment paper and set aside. Mix sugar and corn syrup together in a heavy-bottomed, 8 cup (2 L) saucepan. Bring to a boil until sugar dissolves. Reduce heat to medium-high or medium, cooking at a slow boil until it turns a pale amber colour, 8 minutes. While boiling, wash down insides of saucepan using a pastry brush dipped in water. When amber colour is reached, immediately stir in seeds. Quickly pour out onto prepared baking sheet, tilting sheet to spread into thin layer. Use a metal spatula to evenly disperse seeds. Set aside and cool until hard.
- When loaves have cooled, drizzle with icing. Break brittle into pieces and scatter over top. Cut loaves into slices and serve.