
GRILLED NECTARINE PAVLOVAS WITH SPARKLING ROSÉ SYRUP
Ingredients
Serves 10
SPARKLING ROSÉ SYRUP:
2 cups (500 ml) rosé sparkling wine
¼ cup (60 ml) granulated sugar
½ vanilla bean, split in half, seeds scraped out
PAVLOVAS:
4 egg whites
¼ tsp (1 ml) fine sea salt
½ tsp (2 ml) vanilla
⅛ tsp (0.5 ml) cream of tartar
⅔ cup (150 ml) granulated sugar
⅔ cup (150 ml) icing sugar
1 tbsp (15 ml) cornstarch
6 nectarines
2 tbsp (30 ml) coconut oil, melted
2½ cups (625 ml) vanilla Greek yogurt
basil leaves, for garnish
Instructions
- To make SPARKLING ROSÉ SYRUP: In a medium-sized saucepan, stir together rosé and granulated sugar over mediumhigh heat. Bring to a boil, stirring often, and reduce to ⅓ cup (75 ml), about 15 minutes. Remove syrup from heat and stir in vanilla seeds and pod. Set aside to cool before removing vanilla pod. Syrup may be stored in an airtight container for up to 2 days before using.
- To make PAVLOVAS: First position oven racks in upper and lower third of oven before preheating to 225 F (110 C). Line 2 baking sheets with parchment paper and set aside.
- In bowl of an electric mixer fitted with the whisk attachment, whip egg whites and salt to soft peaks. Add vanilla and continue whipping just until stiff peaks form.
- Meanwhile, in a bowl sift together cream of tartar and granulated sugar. In a separate bowl sift together icing sugar and cornstarch.
- With electric mixer on medium speed, add granulated sugar mixture to egg whites, 1 tbsp (15 ml) at a time, until meringue is stiff and sugar has dissolved. Remove bowl from mixer and sift icing sugar mixture over meringue. Gently fold together using a rubber spatula until well combined. Transfer mixture to a piping bag with a large star piping tip.
- Pipe roughly ten 3-in (8 cm) circles 2-in (2.5 cm) apart from each other on prepared baking sheet. Pipe 2 rings atop one another around the perimeter of each circle, forming a nest.
- Bake meringues in preheated oven, rotating baking sheet positions halfway through cooking time, until outsides are crisp, about 2 hours. Turn oven off, prop door open with a wooden spoon, and leave meringues in oven until completely cooled, about 3 hours. Meringues may be stored at room temperature in an airtight container for 1 day.
- When ready to serve, preheat grill or grill pan over medium-high heat.
- Cut nectarines in half and discard pits. Cut each half into 4 wedges. Brush with coconut oil and grill wedges until they start to soften, about 1 minute per side. Transfer to a plate when done.
- When ready to serve, divide meringue nests among serving plates. Fill each nest with ¼ cup (60 ml) yogurt before topping with grilled nectarine segments. Garnish with fresh basil leaves and a drizzle of Sparkling Rosé Syrup. Enjoy immediately.
Drink Pairings

HONEY MADELEINES WITH GOAT’S MILK YOGURT SORBET
Requires an ice cream maker and Madeleine moulds.Ingredients
Serves 6
2 cups (500 ml) goat’s milk yogurt
½ cup (125 ml) whipping cream
½ cup (125 ml) goat’s milk
12 tbsp (180 ml) granulated sugar, divided
¼ cup (60 ml) liquid honey, divided, plus extra for garnish
1½ tsp (7 ml) orange zest, divided
¾ tsp (4 ml) dried culinary lavender, plus extra for garnish
1 cup (250 ml) all-purpose flour
½ tsp (2 ml) baking powder
½ cup (125 ml) unsalted butter, melted, plus extra for greasing pans
½ tsp (2 ml) chopped fresh thyme, plus extra for garnish
2 large eggs
1 egg yolk
Instructions
- Two days before you plan on serving, place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate overnight allowing whey to drain away leaving a very thick yogurt. Discard whey.
- In a medium-sized saucepan, combine cream, goat’s milk, 6 tbsp (90 ml) sugar, 2 tbsp (30 ml) honey, ½ tsp (2 ml) orange zest and lavender. Set over medium heat and bring just to a simmer. Remove from heat and allow mixture to sit, covered, for 1 hour. Strain into a bowl and whisk in reserved strained yogurt. Refrigerate until mixture is cold, at least 4 hours or overnight.
- Meanwhile, make madeleine batter. In a bowl, whisk together flour and baking powder. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together remaining 2 tbsp (30 ml) honey, butter, remaining 6 tbsp (90 ml) sugar, remaining 1 tsp (5 ml) orange zest, thyme, eggs and egg yolk until very smooth, about 2 minutes at medium speed. Gradually add flour mixture a couple of tablespoons at a time. Then whisk for another minute. Cover and refrigerate batter overnight.
- The day you are going to serve dessert, churn sorbet in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and freeze until ready to enjoy.
- To finish madeleines, preheat oven to 400 F (200 C). Prepare madeleine moulds by brushing liberally with extra melted butter.
- Spoon batter into moulds until ¾ full. Bake until golden brown and puffed, about 8 to 10 minutes. Turn baked madeleines out onto a wire rack and let cool. Wipe out moulds and repeat with remaining batter. Serve madeleines warm with Goat’s Milk Yogurt Sorbet, drizzled with extra honey and scattered with extra lavender and thyme leaves, if desired.
Drink Pairings

LAYERED MERINGUE CAKE WITH ROSY CITRUS CREAM
Ingredients
Serves 8 to 12
MERINGUES:
6 large egg whites, at room temperature
¼ tsp (1 ml) cream of tartar
generous pinch of salt
1¼ cups (300 ml) granulated sugar
1 tsp (5 ml) vanilla extract
CANDIED GRAPEFRUIT PEEL:
1 ruby grapefruit, peel and juice
½ cup (125 ml) icing sugar, sifted
1 lemon, peel and juice
½ cup (125 ml) water
ROSY CITRUS CREAM:
6 large egg yolks, at room temperature
¾ cup (175 ml) icing sugar, sifted
⅓ cup (75 ml) fresh red grapefruit juice
½ cup (125 ml) unsalted butter, at room temperature, diced
2 lemons, zest only
1 cup (250 ml) full fat plain yogurt or whipped cream
1 cup (250 ml) fresh raspberries
fresh mint leaves, for garnish
Instructions
- Place racks in upper and lower thirds of oven and preheat oven to 200 F (100 C). Line 2 baking sheets with parchment and trace two 8-in (20 cm) circles on each. You should have 4 circles.
- To make MERINGUES: Using a clean, dry mixing bowl and electric mixer fitted with wire whisk, add egg whites, cream of tartar and salt and beat at medium speed until whites form soft peaks. Gradually beat in sugar, a little at a time, ensuring each addition is absorbed before adding more. Then add vanilla and continue to whip whites at high speed for 8 to 10 minutes until stiff, glossy peaks form and no sugar granules remain.
- Place ¼ of the meringue into a piping bag fitted with a large tip and pipe mixture onto prepared baking sheet round, starting from outside and working toward centre. Parchment paper can be held firm to baking sheet with a splash of water on underside. Smooth surface with a thin metal spatula. Repeat 3 more times with remaining meringue. Place trays in oven and bake for 1½ hours. Turn off oven without opening door and allow to cool for 2 hours or preferably overnight. Meringues are very fragile. Use immediately or wrap in plastic wrap for 2 to 3 days at room temperature.
- To make CANDIED GRAPEFRUIT PEEL: Blanch peel in boiling water for 20 seconds and transfer to a bowl of ice water. Drain. Repeat process 2 more times using fresh hot water and ice water each time. Drain and cut peel into thin slivers. Combine sugar, juice and water in a heavy-bottomed saucepan over low heat. Stir to dissolve sugar. Add peel and simmer for 20 to 25 minutes or until peel is translucent and tender and liquid is a thick syrup. Remove from heat and cool peel in syrup. Can be refrigerated for up to 5 days.
- To make ROSY CITRUS CREAM: In a heatproof bowl placed over a large saucepan of simmering water gently whisk eggs, sugar and grapefruit juice until mixture thickly coats the back of a spoon, about 4 to 5 minutes. Remove from heat and cool slightly, about 5 minutes, then whisk in butter, a few pieces at a time, whisking well between each addition. Stir in lemon zest. Press a piece of plastic wrap onto surface and refrigerate until cold and set, at least 2 hours or overnight. When ready to spread on meringues, whisk cream to loosen. Fold in yogurt or whipped cream until no streaks remain.
- To assemble Meringue Cake, gently peel parchment from meringues. Place 1 meringue on a large cake platter. Spread with ¼ of the cream and scatter with a few raspberries. Repeat with second, third and fourth meringue layers, ending with a little of the cream on top. Garnish with Candied Grapefruit Peel, raspberries and mint. Refrigerate until ready to serve. Cut into wedges using a sharp serrated knife and serve same day it is assembled.
- Alternatively, freeze and serve partially frozen, cut into wedges.
Drink Pairings

HAZELNUT PRALINE TRUFFLE SLICES
Ingredients
Serves 36 Slices
TRUFFLE SLICES:
¾ cup (175 ml) granulated sugar
⅓ cup (75 ml) water
¾ cup (175 ml) skinned hazelnuts, toasted and chopped
1 lb (500 g) bittersweet chocolate, chopped
½ cup (125 ml) whipping cream
½ tsp (2 ml) vanilla extract
1 generous pinch cayenne
1 generous pinch sea salt
CANDIED ORANGE PEEL:
1 large orange
2 cups (500 ml) granulated sugar, divided
1½ cups (375 ml) water
Instructions
- Grease a 9 x 5 x 3-in (2 L) loaf pan and line with plastic wrap with edges extending over sides of pan. Line a baking sheet with parchment paper and set both aside.
- To make praline, in a small, heavybottomed saucepan, combine sugar and water. Stir over medium heat until sugar is completely dissolved. Brush down sides of pan with a pastry brush dipped in water to remove any sugar crystals from sides of pan. Bring mixture to a boil over mediumhigh heat and boil gently just until mixture turns golden, about 7 to 10 minutes. Do not stir. Careful, as once sugar syrup turns golden it can darken and burn very quickly.
- Remove from heat and stir in chopped hazelnuts. Pour onto parchment-lined baking sheet and spread out. Set aside to cool until firm.
- Meanwhile, to melt chocolate, place cream in a medium, heavy-bottomed saucepan and bring almost to a boil. Add chopped chocolate and stir over medium-low heat until melted and smooth. Remove from heat and stir in vanilla, cayenne and salt.
- When praline has cooled, place in a food processor and whirl until crushed. Stir into melted chocolate and pour into prepared loaf pan. Smooth top with a thin palate knife. Refrigerate for 3 hours or overnight until firm.
- To make CANDIED ORANGE PEEL: Trim a slice off bottom and top of an orange. Then slice peel and white pith from orange and separate into 4 vertical segments. Cut segments into slivers. Cook in a small pot of boiling water for 15 minutes. Rinse and drain a couple of times to remove bitterness from pith.
- Bring 1¼ cups (300 ml) sugar and ½ cup (125 ml) water to a boil in a medium-sized saucepan. Stir to dissolve sugar. Add peel, return to a boil, then reduce heat and simmer until peel is very soft, about 35 minutes. Drain peel thoroughly and toss strips with remaining ¾ cup (175 ml) sugar. Transfer to a baking sheet, separating strips so they will dry. Let stand to dry for 1 to 2 days. Can be made ahead and frozen for up to 2 months.
- To garnish Truffle Slices, scatter candied peel down centre of loaf. Then cut into ¼-in (0.5 cm) thick slices and serve.
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

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

GERMAN CHOCOLATE MACAROONS WITH DULCE DE LECHE
Ingredients
Serves 38 Macaroons
1 x 300 ml can sweetened condensed milk
5 ⅓ cups (1.3 L) unsweetened shredded coconut
¾ cup (175 ml) granulated sugar
¾ cup (175 ml) finely chopped pecans
⅓ cup (75 ml) all-purpose flour
½ tsp (2 ml) salt
5 egg whites
4 oz (125 g) milk chocolate
Instructions
- To make dulce de leche, place condensed milk in a double boiler and cook over medium heat for about 45 minutes, stirring occasionally, until thickened and golden. Remove from heat and cover to keep warm. Can be made ahead, refrigerated in a tightly covered container for up to a week. Simply reheat to soften.
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine coconut, sugar, pecans, flour and salt. Stir to evenly mix. Beat egg whites in a bowl with an electric hand-held mixer just until foamy. Add to coconut mixture and stir in with a fork until well mixed.
- Using a large, round tablespoon or small ice cream scoop, roll into balls and gently press onto prepared baking sheet about 1-in (2.5 cm) apart. Bake in preheated oven for 20 minutes, or just until tops turn golden. Remove baking sheet with macaroons to a rack to cool.
- Melt chocolate in a small bowl over a saucepan with simmering water just until almost melted. Remove bowl with chocolate and stir to completely melt. Dip a fork into chocolate and drizzle in a zigzag fashion over cooled macaroons.
- Repeat with dulce de leche, drizzling in opposite direction in a zigzag. Cool macaroons until toppings have firmed. Store in a single layer in a container with a tight-fitting lid and refrigerate until ready to serve. Best eaten within a couple of days.
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

LEMON GINGER SUFGANIYOT
Ingredients
Serves 8 to 10
3 large eggs, divided
1¾ cup (425 ml) granulated sugar, divided
5 tbsp (75 ml) unsalted butter, at room temperature
¾ tsp (4 ml) salt
5½ cups (1.375 L) all-purpose flour, divided
¾ cup (175 ml) finely chopped crystalized ginger
2 tsp (10 ml) finely grated lemon zest
4½ tsp (22 ml) quick-rising yeast
1 cup (250 ml) hot water
⅓ cup (75 ml) evaporated milk
2 tsp (10 ml) vanilla extract
1½ tsp (7 ml) ground ginger
BRANDY CHOCOLATE SAUCE:
1 cup (250 ml) whipping cream
2 tbsp (30 ml) brandy
1 tbsp (15 ml) brown sugar
10 oz (300 g) bittersweet chocolate
Instructions
- Mix 1 egg, ¾ cup (175 ml) sugar, butter and salt until blended. Add 5 cups (1.25 L) flour, crystalized ginger, lemon zest and yeast. Mix on low speed for 1 minute. Add hot water, milk and vanilla and stir until well blended. Add remaining eggs and flour. Stir until dough is smooth, slightly sticky and begins to come away from sides of bowl. Add more flour 1 tbsp (15 ml) at a time if dough is very sticky. Cover bowl with plastic wrap and a kitchen towel. Let dough rise until almost doubled in volume, about 2 hours.
- Punch down dough and cut into two equal pieces. Working with one piece at a time, roll on a lightly floured work surface into a 12x16-in (30 cm x 40 cm) rectangle. Using a 1½ -in (2.75 cm) round cookie cutter, cut as many circles as possible. Repeat with remaining dough.
- Preheat oil in a deep fryer until 340 F (170 C) registers on a deep fry thermometer. Line a baking tray with paper towel and set aside.
- In a medium bowl, whisk together remaining sugar and ground ginger until well combined. Set aside.
- Fry 8 to 10 rounds of dough at a time until puffed and golden brown, turning once, about 2 minutes total. Transfer doughnuts to paper towel-lined tray to drain. Roll warm doughnuts in sugar mixture and set aside.
- Fit a piping bag with a small star piping tip and fill with Brandy Chocolate Sauce. Pipe sauce into each doughnut. Serve warm. Alternatively, Brandy Chocolate Sauce may be served as a dip.
- BRANDY CHOCOLATE SAUCE: Bring cream, brandy and brown sugar just to a boil over medium-high heat. Remove from heat and add chocolate. Let stand 2 minutes before whisking. Once chocolate has been well incorporated, set aside. Sauce may be made up to 5 days in advance. Warm over low heat until pourable before serving.
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.