GRILLED PEACHES WITH MAPLE WALNUT ICE CREAM
Ingredients
Serves 8
MAPLE WALNUT ICE CREAM:
⅓ cup (75 ml) + ½ cup (125 ml) pure maple syrup, divided
1 cup (250 ml) chopped walnuts, toasted
¼ tsp (1 ml) salt
1 cup (250 ml) whole milk
2 tbsp (30 ml) granulated sugar
4 large egg yolks, whisked
1 cup (250 ml) whipping cream
¼ tsp (1 ml) vanilla
MAPLE THYME BUTTER:
½ cup (125 ml) unsalted butter, at room temperature
2 tbsp (30 ml) maple syrup
1 tsp (5 ml) extra-aged balsamic vinegar
½ tsp (2 ml) minced fresh thyme leaves
1 pinch of salt
8 fresh cling-free peaches
canola oil, to brush
¼ cup (60 ml) chopped, toasted walnuts, for garnish
sprigs fresh thyme, for garnish
Instructions
- To make MAPLE WALNUT ICE CREAM: First prepare walnuts. In a small saucepan, heat ⅓ cup (75 ml) pure maple syrup. Once at a boil, stir in toasted walnuts and salt. Return to a boil. Stir for a couple more seconds and remove from heat. Set aside to cool.
- In a medium-sized saucepan warm milk and sugar.
- In a medium bowl, whisk a little warmed milk mixture into whisked egg yolks. Then slowly whisk egg yolks into remaining warmed milk in saucepan. Stir over medium-low heat until mixture thickens and coats a metal spoon. Pour through a strainer into a bowl and stir in whipping cream to cool. Add ½ cup (125 ml) maple syrup and vanilla. Chill mixture thoroughly in refrigerator before freezing in an ice cream maker. Freeze according to manufacturer’s instructions. Add cooled walnuts in syrup during last few minutes of churning. Alternatively, pour both mixtures into a metal container, mix and cover tightly with foil. Freeze until almost firm. Stir with a fork to break up mixture. Return to freezer, covered, until set, about 4 hours or preferably overnight.
- To make MAPLE THYME BUTTER: In a small bowl combine butter, maple syrup, vinegar, thyme and salt. Whisk to blend. Set aside. Preheat barbecue to medium and grease grill. Cut peaches into halves and remove stone. Brush cut surfaces with canola oil. Place peaches cut-side down on greased grill. Grill until golden and warmed through but still firm, about 3 to 5 minutes.
- Serve peaches hot with a scoop of Maple Thyme Butter on each and a scoop of Maple Walnut Ice Cream. Garnish with chopped toasted walnuts and a sprig of thyme.
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
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
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.
Drink Pairings
GINGERBREAD RUM BALLS
Ingredients
Serves about 25 rum balls
¼ cup (60 ml) unsalted butter
¼ cup (60 ml) molasses
¼ cup (60 ml) dark brown sugar
¼ cup (60 ml) semi-sweet chocolate chips
¾ cup (175 ml) all-purpose flour
¼ cup (60 ml) cocoa powder
½ tsp (2 ml) baking soda
1 tsp (5 ml) ground ginger
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) salt
2 tbsp (30 ml) finely chopped crystalized ginger
1 large egg
¼ cup (60 ml) spiced rum
icing sugar, for coating
Instructions
- Preheat oven to 350 F (180 C). Grease an 8-inch (20 cm) square baking pan and set aside. In a medium saucepan, stir together butter, molasses, brown sugar and chocolate over medium heat. Continue stirring until butter and chocolate have melted and blended. Remove from heat and set aside to cool for 20 minutes.
- In a bowl, whisk together remaining dry ingredients and crystalized ginger. Set aside.
- Stir egg into chocolate mixture. Add flour mixture and stir until just combined. Pour into baking pan. Bake until just starting to pull away from the sides, about 20 minutes, and cool to room temperature.
- Crumble gingerbread into small chunks and place in a large bowl with rum. Stir until mixture starts to come together and form a ball. Roll dough into walnut-size balls before rolling in icing sugar to coat. Transfer to a parchmentlined baking sheet and refrigerate until firm, about 2 hours. Rum balls can be frozen in an airtight container for up to 1 month.
Drink Pairings
CROQUEMBOUCHE
Ingredients
Serves 8
1 x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
SALTED CARAMEL PASTRY CREAM:
¾ cup (175 ml) granulated sugar, divided
¼ cup (60 ml) water
2 cups (500 ml) whole milk
¼ cup (60 ml) cornstarch
6 large egg yolks
2 tbsp (30 ml) butter
1 tsp (5 ml) vanilla
¼ tsp (1 ml) fleur de sel or sea salt
CARAMEL SAUCE/ SPUN SUGAR GARNISH:
⅔ cup (150 ml) water
2 cups (500 ml) granulated sugar
2 tbsp (30 ml) corn syrup
one 4 x 8-in (10 x 20 cm) Styrofoam cone
Instructions
- Prepare BASIC CHOUX PASTRY as per Master Recipe. Once puffs have cooled, make a small incision in bottom of each.
- Prepare the SALTED CARAMEL PASTRY CREAM: In a medium-sized, heavybottomed saucepan, combine ½ cup (125 ml) sugar and the water. Over mediumlow heat, cook until caramelized and deep amber in colour, 8 to 10 minutes.
- Meanwhile, heat milk in separate saucepan or in microwave until hot, but not boiling.
- Remove saucepan with sugar syrup from heat and whisk in milk in a slow, steady stream. Return saucepan to low heat and stir until smooth. Remove and set aside.
- Meanwhile, in a medium-sized bowl, whisk together cornstarch and ¼ cup (60 ml) sugar. Whisk in egg yolks. Continue whisking while adding prepared hot caramel mixture in a thin, steady stream.
- Transfer mixture back to saucepan and heat, whisking constantly, over medium heat for 2 to 3 minutes, or until it thickens and just comes to a boil. Immediately strain through a fine meshed sieve into a clean bowl and stir in butter, vanilla and salt. Cover with plastic wrap, pressing wrap directly onto surface, and refrigerate until needed.
- Fill a pastry bag fitted with a small round tip (Wilton 71) with Salted Caramel Pastry Cream. Insert tip into each puff and fill with cream. Set puff aside on a large cookie sheet as they are filled.
- Wrap Styrofoam cone with parchment paper and place pointedside up on sheet of parchment paper.
- To make a CARAMEL SAUCE: Combine ⅔ cup (150 ml) water, sugar and corn syrup in a heavy-bottomed medium-sized saucepan and boil over medium-high heat until amber in colour. Do not mix. Remove from heat and place saucepan in larger bowl of hot water to keep from hardening too fast. Dip side of each puff into caramel and stick puffs together in a pyramid around prepared cone.
- To make SPUN SUGAR GARNISH: Cut looped ends of a wire whisk with a wire cutter or use 2 forks held facing each other and dip ends into caramel sauce. Wave caramel back and forth over a parchment-lined box, allowing strands to fall in long, thin threads over sides. Take strands and wrap over Croquembouche.
Drink Pairings
CHOCOLATE DRIZZLED CHOUX PUFFS WITH BLOOD ORANGE CUSTARD
Ingredients
Serves about 2 dozen pastries
BLOOD ORANGE CUSTARD:
¼ cup (50 ml) fine berry sugar
2 tbsp (30 ml) cornstarch
pinch of flaked sea salt
1 cup (250 ml) whole milk
2 large egg yolks
1 tbsp (15 ml) unsalted butter
½ tsp (2 ml) vanilla
¼ tsp (1 ml) blood orange flavouring
CHOCOLATE DRIZZLED CHOUX PUFFS:
½ cup (125 ml) water
⅓ cup (75 ml) unsalted butter, diced
2 tsp (10 ml) granulated sugar
generous pinch salt
½ cup + 3 tbsp (125 + 45 ml) all-purpose flour, spooned and leveled
2 large eggs and 1 large egg white, whisked together
2 oz (60 g) bittersweet dark chocolate, divided
½ cup (125 ml) fresh raspberries
½ cup (125 ml) mandarin orange slices
½ small navel orange, thinly sliced into rounds
1 Meyer lemon, thinly sliced into rounds
⅓ cup (75 ml) pomegranate seeds
tbsp (30 ml) finely chopped pistachios
Instructions
- To make BLOOD ORANGE CUSTARD: In a saucepan, whisk together sugar, cornstarch and salt. Separately, whisk milk and egg yolks, then whisk into sugar mixture and cook over medium heat, whisking steadily, until mixture reaches a simmer. Whisk in butter.
- Continue to cook, stirring until mixture reaches a gentle boil. Boil for 1 minute, stirring constantly, until mixture thickly coats a metal spoon. Remove from heat, stir in vanilla and orange flavouring. Strain mixture through a fine-meshed sieve into a bowl. Cover surface with plastic wrap and refrigerate for 2 hours or overnight.
- To make CHOCOLATE DRIZZLED CHOUX PUFFS: Preheat oven to 425 F (220 C). Line baking sheet with parchment paper and set aside. In a medium-sized saucepan, combine water, butter, sugar and salt and bring to a boil over medium heat. Remove from heat to blend in flour. Return to heat, continue stirring vigorously over medium heat until mixture begins to pull away from sides of pan and forms a ball. Dough should be shiny, glossy and firm enough for a spoon to stand upright when inserted.
- Transfer dough to mixer. Gently beat until cooled. On low speed, add half the whisked eggs, mixing fully before adding more. You may not need all the egg mixture. Dough should have a glossy sheen and be firm enough to pipe into small rounds. Spoon dough into piping bag fitted with a large tip. Pipe little rounds about the size of a tbsp (15 ml) spaced evenly apart onto prepared baking sheets.
- Bake in oven for 12 to 15 minutes. Dough should be nicely puffed. Do not open oven during baking or Puffs will fall. Reduce heat to 375 F (190 C), continue baking for 18 to 20 minutes, or until they can be easily removed from baking sheet. Poke each puff with a toothpick to release steam. Turn off oven and return Choux Puffs to oven to dry out as oven cools, about 1 hour. Can refrigerate for up to 3 days, or freeze for longer storage.
- When ready to serve, transfer custard to pastry bag fitted with an ⅛-in (.5 cm) round tip. Poke a small hole in the side of Choux Puff and pipe with Blood Orange Custard.
- When all Puffs are filled, heat chocolate in microwave until almost melted. Remove and stir. Drizzle over Choux Puffs.
- To serve, using a pastry brush, sweep a strip of melted chocolate down centre of each serving plate. As soon as it firms, arrange a few Choux Puffs along with fresh fruit and chopped pistachios.
Drink Pairings
EGGNOG BUTTER CAKE BARS
Ingredients
Serves about 80 bars
COOKIE BASE:
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) cream of tartar
½ tsp (2 ml) baking soda
¼ tsp (1 ml) salt
½ cup (125 ml) unsalted butter, at room temperature
¾ cups (175 ml) granulated sugar
1 large egg
¼ cup (60 ml) eggnog or milk
EGGNOG TOPPING:
¼ cup (60 ml) light corn syrup
¼ cup (60 ml) eggnog
1 vanilla bean, split in half, seeds scraped out
1 tbsp (15 ml) rum extract
¾ cup (175 ml) unsalted butter, at room temperature
1¼ cups (310 ml) granulated sugar, divided
¼ tsp (1 ml) salt
1 large egg
1¼ cups (310 ml) all-purpose flour, divided
1 ½ tsp (7 ml) ground cinnamon
½ tsp (2 ml) ground nutmeg
Instructions
- To make COOKIE BASE: Preheat oven to 350 F (180 C). Line a 9x13-inch (23 x 33 cm) baking pan with parchment paper and set aside. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt. Separately, cream together butter and sugar until pale and fluffy. Add egg and eggnog, mix until well incorporated. Add flour mixture and stir together until just combined. Dollop into prepared pan and spread evenly. Bake for 15 minutes before setting aside on a wire cooling rack.
- To make EGGNOG TOPPING: Whisk together corn syrup, eggnog, vanilla seeds and rum extract. Set aside.
- Cream together butter, 1 cup and 2 tbsp (280 ml) sugar and salt until pale and fluffy. Add egg and beat until well combined. Add a third of the flour and stir until just combined. Add half eggnog mixture and stir until just combined. Repeat adding flour and eggnog mixture until last of the flour has been incorporated. Dollop over cookie base and spread out evenly.
- In a bowl, whisk together remaining sugar, cinnamon and nutmeg. Sprinkle over entire surface of eggnog topping. Bake for 25 to 30 minutes. Eggnog topping should be lightly set and still jiggle under cinnamon crust. Cool completely at room temperature. Cut into 1-inch (2.5 cm) squares before serving. Eggnog bars will keep refrigerated for 1 week. Allow to come to room temperature before serving.
Drink Pairings
DESSERT FLATBREAD WITH LEMON-HONEY MASCARPONE CHEESE, BERRIES AND CHOCOLATE
Ingredients
Serves 4
2½ cups (625 ml) all-purpose flour
1 x 7 g package instant or quick-rise yeast
3 tbsp (45 ml) granulated sugar
½ tsp (2 ml) salt
1 cup (250 ml) warm water, about 130 F (50 C)
olive oil, for brushing
2 cups (500 ml) mascarpone cheese
3 tbsp (45 ml) liquid honey
1 lemon, zest and juice
2 nectarines, pitted, cut into thick wedges and grilled
2 plums, pitted, cut into wedges and grilled
1 cup (250 ml) raspberries
1 cup (250 ml) blueberries
1 cup (250 ml) blackberries
½ cup (125 ml) chopped dark chocolate or chocolate chips
icing sugar and chopped mint leaves, for garnish
Instructions
- In a large mixing bowl add 2 cups (500 ml) flour, yeast, sugar, and salt. Gradually stir in warm water and 2 tbsp (30 ml) olive to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Add more flour if needed. Cover and let rest on floured surface 10 minutes. Alternatively, this can be done in an electric mixer with a dough hook attachment.
- Brush barbecue grill with olive oil and preheat to 450 F (230 C).
- Roll or press dough into a 12- or 14-in (30 to 35 cm) circle. Or divide dough into 4 small flatbreads and roll out. Spray lightly or brush surface with vegetable oil spray or olive oil and allow dough to rest 10 minutes while barbecue preheats. Place flatbread on the grill, oiled-side down. Cover grill and bake 3 to 7 minutes or until grill marks appear on the underside and it turns golden brown and the top starts to bubble. Brush top of flatbread with olive oil and flip over. Grill until golden brown and dough is just firm, about another 2 minutes. Transfer to a baking sheet pan. Close barbecue.
- In a mixing bowl, combine mascarpone, honey, zest and juice. Spread over pizza and scatter with grilled fruit and berries. Top with chopped chocolate. Transfer sheet pan with flatbread back to the barbecue. Close cover and barbecue, just until chocolate is melted and fruit is warm, about 2 minutes. Dust with icing sugar and garnish with chopped mint before serving.
Drink Pairings
CHEWY CHOCOLATE PANFORTE
Ingredients
Serves 40 to 50 thin wedges
⅓ cup (75 ml) unsweetened, Dutch-processed cocoa, plus extra for coating pan and dusting surface
2½ cups (625 ml) coarsely chopped mixed nuts
1 cup (250 ml) coarsely chopped mixed dried fruit
¾ cup (175 ml) all-purpose flour
finely grated zest of 1 orange
1 tbsp (15 ml) ground cinnamon
2 tsp (10 ml) ground ginger
1 tsp (15 ml) fresh ground black pepper
3½ oz (100 g) bittersweet chocolate, chopped
1 cup (250 ml) granulated sugar
½ cup (125 ml) liquid honey
Instructions
- Preheat oven to 325 F (165 C). Line bottom of a 9-in (23 cm) springform pan with parchment paper and spray bottom and sides with cooking spray. Dust bottom and sides of pan with cocoa powder.
- In a large bowl, combine cocoa, nuts, dried fruit, flour, orange zest and seasonings. Gently toss to evenly coat.
- Melt chocolate in microwave until almost melted, stir until smooth. Set aside.
- In a saucepan, combine sugar and honey. Fit pan with a candy thermometer and heat over medium-high until sugar is melted and bubbling and temperature reads 240 F (115 C). Pour hot syrup over nut mixture along with melted chocolate. Stir together. When cool enough to handle, wet hands and knead to completely blend. Mixture will be shiny, sticky and stiff.
- Transfer to prepared pan. Firmly press mixture into the corners and pat out the top, completely smooth the surface. Bake in centre of oven for 30 to 35 minutes. Panforte should be firm, but still have a bit of give to it when pressed. Do not overbake, or it will be too hard to cut when cooled. Run a metal spatula around inside of pan to loosen. Remove sides of pan and cool completely. Remove bottom of pan and peel off parchment paper.
- Dust top of panforte with cocoa and cut into thin wedges or squares. Can be stored at room temperature for several weeks.