APPLE TARTE TATIN
Ingredients
Serves 4
1 cup (250 ml) granulated sugar
2 tbsp (30 ml) water
2 tbsp (30 ml) butter, plus extra for greasing ramekins
4 Granny Smith apples, peeled, cored and cut into quarters
1 cinnamon stick, broken
½ x 1 lb (500 g) frozen puff pastry, thawed
vanilla ice cream, for garnish
fresh mint sprigs, for garnish
Instructions
- Preheat oven to 375 F (190 C). Grease 4 x ¾ cup (175 ml) ramekins. Place on a baking sheet and set aside.
- Combine sugar and water in a medium, heavy-bottomed saucepan. Stir over medium heat until sugar is dissolved. Then continue simmering over medium heat until it begins to turn amber in colour. Immediately remove from the heat and pour enough caramelized sugar in the bottom of each ramekin to lightly coat.
- Keeping remaining caramelized sugar in saucepan, deglaze pan with butter. Add apples and broken cinnamon stick. Stir over medium heat and cook apples until almost tender and have started to release their juices, about 10 to 15 minutes. Apples should be coated in syrup. Divide apple mixture among ramekins and press slices in so they are flush with tops of ramekins. Set aside.
- Meanwhile, roll out pastry on a lightly floured surface into an 8 x 10-in (20 x 25 cm) rectangle about ¼-in (0.5 cm) thick. Cut into rounds using pastry cutter the diameter size of ramekins. If you don’t have a pastry cutter, use a small bowl to cut puff pastry. Place puff pastry rounds over each individual ramekin and slightly press into apples. Make several slits in pastry to allow steam to escape while baking.
- Bake for approximately 15 to 20 minutes, until pastry is golden and apples have started to bubble. Remove ramekins and cool on a rack for 20 to 30 minutes.
- To serve, run a knife around outside edge of ramekins. Carefully place dessert plate over ramekin, making sure it is pressed tightly to the plate to contain the juices. Use oven mitts if ramekin is too hot to touch. Immediately invert plate and let ramekin sit upside-down on plate for a few minutes. Tap top and allow Tartin to release from ramekin. Repeat with remaining ramekins. Serve with a scoop of vanilla ice cream and garnish with mint.
Drink Pairings
BERRY TARTS
Ingredients
Serves 12 tarts
PASTRY:
8 tbsp (120 ml) unsalted butter, room temperature
⅓ cup (80 ml) powdered sugar
1 large egg yolk
½ tsp (2.5 ml) salt
1¼ cups (310 ml) all-purpose flour
1 tbsp (15 ml) cream or milk, if needed
PASTRY CREAM:
1 cup (250 ml) homogenized milk, divided
½ vanilla bean, split and scraped, divided
¼ cup (60 ml) granulated sugar
1 egg yolk
2 tsp (10 ml) cornstarch
2 cups (500 ml) fresh berries
Instructions
- To make PASTRY: Beat butter and powdered sugar in the bowl of a stand mixer until creamy. Beat in the egg yolk and keep mixing until the yolk is fully combined. Stop the mixer and scrape down the sides and bottom of the bowl.
- With the mixer on low speed, beat in the salt and flour, just until the dough comes together and there is no more visible flour. Do not overmix. If the dough appears dry or doesn’t hold together at this point, lightly mix in up to 1 tbsp (15 ml) cream or milk. Chill the dough for at least 1 hour, or preferably overnight.
- When ready to roll, remove the dough from fridge and let soften on the counter, for about 20 minutes. Roll the dough to ¾-inch (2 cm) thick and cut out circles large enough to fit your mini tart moulds.
- Line the mini tart moulds and trim the edges. Poke holes in the dough then chill in refrigerator for 1 hour.
- Bake at 375 F (190 C) for 8 to 10 minutes or until light golden brown. Cool before serving.
- To make PASTRY CREAM: In a heavy-bottomed saucepan over medium heat, stir together ¾ of the milk and vanilla beans. Bring to a boil.
- While milk is heating, in a separate bowl, mix together sugar and egg yolk. Add cornstarch and remaining milk to egg mixture and mix until combined.
- Once milk has come to a boil, temper the yolk mix with half the milk, stir to combine. Put back into saucepan and mix with remaining milk. Bring to a boil over medium high heat, stirring constantly. Remove from heat and let cool.
- Store with saran wrap directly on custard to prevent skin forming. Pastry Cream can be used once it has cooled to room temperature, or stored in refrigerator for up to 3 days.
- Fill each tart shell with pastry cream and decorate with the fresh berries. Serve.
Drink Pairings
BROWN BUTTER BOURBON BUTTERSCOTCH PUDDING
Ingredients
Serves 8
PUDDING:
¼ cup (60 ml) unsalted butter
½ vanilla bean, split lengthwise, seeds scraped out
¾ cup+3 tbsp (220 ml) light brown sugar, divided
2½ cups (625 ml) whipping cream, plus extra for garnish (optional)
1 cup (250 ml) whole milk
4 tsp (20 ml) bourbon
½ tsp (1 ml) salt
6 large egg yolks
¼ cup (60 ml) cornstarch
2 graham crackers or ginger snap cookies, crumbled, for garnish (optional)
SAUTÉED THYME APPLES:
2 McIntosh or Golden Delicious apples
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) fresh thyme leaves
½ tsp (1 ml) finely grated orange zest
1 pinch salt
Instructions
- To make PUDDING: Melt butter in a small frying pan over medium heat. Once melted, stir in vanilla seeds. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 2 to 4 minutes. Whisk in 3⁄4 cup (175 ml) brown sugar and cook, stirring frequently, until sugar is dissolved, about 3 to 4 minutes. Add cream, milk, bourbon and salt. If mixture seizes, just keep stirring over heat until smooth. Once mixture just begins to simmer, remove from heat and set aside.
- In a large bowl, whisk together egg yolks, cornstarch and remaining 3 tbsp (45 ml) sugar until smooth. While continually whisking, slowly add hot cream mixture. Wipe out saucepan then strain mixture through a fine mesh sieve back into saucepan. Cook over medium heat, stirring frequently, until mixture begins to thicken, about 5 to 6 minutes. Mixture should thickly coat a spatula.
- Place eight 6oz (180ml) ramekins on a small baking sheet and carefully divide pudding mixture evenly among ramekins. Refrigerate uncovered to chill and set, about 3 to 4 hours.
- When ready to serve, prepare Sautéed Thyme Apples. Core and cut apples into 8 wedges. Cut each wedge in thirds crosswise.
- Heat butter in a large frying pan over medium heat. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 2 to 4 minutes. Add sugar and stir until dissolved. Add apples, thyme, orange zest and salt. Cook, stirring and turning apples occasionally, until apples are just tender when pierced with tip of a knife, about 3 to 5 minutes.
- Serve chilled puddings topped with a spoonful of warm apples. Garnish with a dollop of whipped cream and a sprinkle of cookie crumbs, if desired.
Drink Pairings
CAKE POP WEDDING CAKE
Ingredients
Serves about 171 cake pops
CAKE TIERS:
2½ lbs (1.125 kg) vanilla fondant, divided
icing sugar, for rolling
1 round Styrofoam cake dummy, 5 x 4-in (13 x 10 cm)
1 round Styrofoam cake dummy, 7 x 4-in (18 x 10 cm)
1 round Styrofoam cake dummy, 9 x 4-in (23 x 10 cm)
½ cup (125 ml) clear gel
1 x 12-in (30 cm) foil-covered cake holder
CAKE POPS:
1 cup (250 ml) unsalted butter, divided, plus extra for rolling
4 x 250 g bags white regular-sized marshmallows, divided
1 tsp (5 ml) vanilla extract, divided
16 cups (4 L) crisp rice cereal, divided
8 cups (2 L) crisp rice cereal, ground into fine crumbs in a food processor, divided
10 x 3-in (25 x 8 cm) square Styrofoam cake dummy
5 lbs (2.25 kg) white chocolate melting wafers, divided
½ cup (125 ml) orange chocolate wafers
¼ cup (60 ml) lemon chocolate wafers
175 sturdy 3-in (8 cm) toothpicks
fresh flowers, for garnish
Instructions
- Take ¼ of the fondant and gently knead with your hands to make it pliable. Roll out on a countertop, lightly dusted with icing sugar, into a round large enough to wrap top and sides of 5-in (13 cm) Styrofoam round. Brush top edge and bottom sides of Styrofoam with some of the gel to hold fondant in place when applied. Gently lay fondant over top and lightly press top and sides to Styrofoam being careful not to tear it. Trim off the excess. Set aside.
- Taking half of the remaining fondant, repeat as above, rolling fondant into a round large enough to cover the 7-in (18 cm) Styrofoam round. Set aside.
- Knead remaining fondant and repeat as above, rolling into a round large enough to fully cover the 9-in (23 cm) Styrofoam round. Place on a 12-in (30 cm) foil-covered round cake holder. Brush a little gel on top of 9-in (23 cm) and 7-in (18 cm) rounds and stack cakes together creating a 3-tiered cake. Cover and store in a cool, but non-humid room until ready to apply Cake Pops. Can be made ahead and stored for a couple of days.
- Each Cake Pop is 1½-in (3 m) in diameter. For the bottom tier you will need about 72 cake pops; for the middle tier about 54 cake pops; and for the small tier you will need about 45 cake pops. Each tier will hold 3 rows of cake pops.
- Make Cake Pop mixture in two batches. Melt ½ cup (125 ml) butter in a very large saucepan. Stir in two 250 g bags of marshmallows and cook, stirring continually over medium heat, until melted. Remove from heat and stir in half the vanilla and 8 cups (2 L) rice cereal. Stir together using a large wooden spoon until blended. Sprinkle with 4 cups (1 L) ground rice cereal and stir in until evenly distributed.
- Lightly grease palms with extra melted butter. Roll mixture into 1½-in (3 cm) balls and place in a foil pan. When all mixture has been rolled into balls, cover and place in freezer. Repeat process, making second batch of Cake Pops from remaining ingredients. Cover and freeze until ready to coat with chocolate. You should have a total of 171 Cake Pops. They can be made ahead and frozen for a couple of weeks.
- To coat Cake Pops, clear a space in your freezer for the Styrofoam square. Place a bowl over a saucepan with water. Bring water to a boil then reduce to simmer. Make sure bottom of bowl doesn’t touch the water. Add 2½ cups (625 ml) white chocolate wafers and stir until melted. Stir in orange chocolate wafers, adding just enough to achieve desired peach colour.
- Take some Cake Pops from the freezer. Poke with a toothpick and dip into melted chocolate to fully coat. Hold over bowl until it ceases to drip. Dip 24 balls in peach-coloured chocolate and press toothpicks into Styrofoam square. Place in freezer to firm, about 5 minutes.
- Repeat dipping Pops with a second coating of chocolate to make them smooth. Freeze until they are firm enough to press toothpicks into Cake Tiers without smudging chocolate. Press the first 24 peach-coloured chocolate dipped Cake Pops evenly around the very bottom of the largest fondant-covered tier. Repeat with another row of 24 Cake Pops, adding more white chocolate to the bowl, lightening the colour of the rows as you build. Continue double-dipping Cake Pops, freezing and pressing into cake tiers. As you near the top of the second tier, gradually add some yellow chocolate wafers to the melted chocolate.
- When cake is fully assembled, lightly drape in plastic wrap and store at room temperature overnight. To display and serve, transfer to a cake platter and garnish with fresh flowers.
Drink Pairings
CAPPUCCINO SHORTBREAD WITH CHOCOLATE
Ingredients
Serves 36 cookies
4 tsp (20 ml) instant coffee
1 cup (250 ml) butter, softened
½ cup (125 ml) sugar
½ tsp (2 ml) vanilla
1¾ cups (425 ml) all-purpose flour
¼ cup (60 ml) cornstarch
¼ lb (125 g) semi-sweet chocolate
Instructions
- Preheat oven to 325 F (160 C). Grind instant coffee finely in a mortar and pestle. With an electric mixer, beat butter, sugar and coffee together until fluffy. Add vanilla. Slowly beat in dry ingredients and mix until well incorporated.
- Using about 1 tbsp (15 ml) sized dollop, form between palms of both hands into bean shapes. Place on a parchment-lined baking sheet and score lightly down the back of each cookie with a thick knife edge. Bake for about 15 minutes, or until edges just start to brown. Remove and allow to cool on a rack.
- Melt chocolate and dip end of cookie. Place on a cookie sheet lined with wax paper and set in the freezer for about 5 minutes to set the chocolate.
Drink Pairings
BROWN BUTTER CUSTARD TART WITH CRANBERRY TOPPING
Ingredients
Serves 10
TART SHELL:
¾ cup (175 ml) unsalted butter, plus extra for greasing tart pan
2 cups (500 ml) vanilla wafer crumbs
½ tsp (2 ml) salt, divided
BROWN BUTTER CUSTARD:
2 tsp (10 ml) unflavoured gelatin
2 tbsp (30 ml) water
1 cup (250 ml) whole milk
⅓ cup (75 ml) light brown sugar
⅛ tsp (0.5 ml) cinnamon
¼ tsp (1 ml) finely grated orange zest
¾ cup (175 ml) whipping cream
¼ cup (60 ml) sour cream
CRANBERRY TOPPING:
1 cup (250 ml) granulated sugar
3½ cups (875 ml) fresh or frozen cranberries
¼ cup (60 ml) water
½ vanilla bean, split lengthwise
Instructions
- Preheat oven to 350 F (180 C). To make TART SHELL: In a small saucepan, melt butterovermediumheat.Cook,stirring occasionally, until butter starts to change colour to a golden brown, about 8 to 10 minutes. Strain butter through a fine mesh sieve into a glass measuring cup or bowl. Reserve browned butter solids.
- In a medium bowl, stir together vanilla wafer crumbs, 1⁄2 cup (125 ml) of reserved melted butter and 1⁄4 tsp (1 ml) salt. Grease a 9-in (23 cm) fluted tart pan with extra butter before pressing crumb mixture into bottom and up sides. Save any remaining butter for another use. Refrigerate tart shell for 30 minutes.
- Place chilled tart shell on a baking sheet and bake until firm and golden brown, about 12 to 14 minutes. Set aside on a wire rack to cool completely.
- While tart shell cools, start preparing Brown Butter Custard. In a small bowl sprinkle gelatin over water and set aside to bloom for 4 minutes. Meanwhile, in a medium-sized saucepan, bring milk, brown sugar, cinnamon, reserved brown butter solids and remaining 1⁄4 tsp (1 ml) salt to a simmer over medium heat. Whisk in gelatin and orange zest stirring until gelatin is dissolved. Transfer to a bowl and refrigerate until set, about 3 hours.
- In a large bowl, whisk together whipping cream and sour cream to stiff peaks. Whisk prepared brown butter custard to loosen it before folding it into whipped cream mixture. Pour mixture into cooled tart shell and refrigerate for at least 1 hour, up to 8 hours.
- While tart is chilling, make CRANBERRY TOPPING: In a medium-sized saucepan, combine sugar with cranberries, water and vanilla bean. Bring to a simmer over medium-high heat and cook until cranberries have just split and sugar is dissolved, about 4 minutes. Transfer cranberry mixture to a bowl and refrigerate until cool, about 1 hour. Remove and discard vanilla bean.
- Just before serving, using a slotted spoon, arrange cranberries on tart along with some of cranberry liquid. Discard remaining liquid. Cut tart into wedges and serve chilled.
Drink Pairings
BAKED ITALIAN RICOTTA CINNAMON CHEESECAKE IN A WALNUT CRUST
Ingredients
Serves 12
FILLING:
2 x 400 g containers full-fat ricotta
1 cup (250 ml) granulated sugar
2 tbsp (30 ml) panko bread crumbs
2 x 8 oz (250 g) packages full-fat cream cheese, at room temperature, cubed
2 large eggs, at room temperature
1 lemon, zest and juice
2 tsp (10 ml) vanilla extract
⅛ tsp (0.5 ml) kosher salt
CRUST:
1½ cups (375 ml) coarsely ground walnuts
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) cinnamon
¼ tsp (1 ml) kosher salt
3 tbsp (45 ml) butter, melted
TOPPING:
3 tbsp (45 ml) icing sugar, sifted
2 tsp (10 ml) cinnamon
chopped walnuts, for garnish
Instructions
- For FILLING: Place ricotta in a large, fine-meshed sieve set over a large bowl. Let drain for 30 minutes to 1 hour.
- While ricotta drains, prepare crust. Preheat oven to 350 F (180 C). Spray sides and bottom of an 8-in (20 cm) springform pan with cooking spray. Line with parchment paper. In a food processor, pulse ground walnuts, sugar, cinnamon and salt to blend and transfer to a bowl. Stir in melted butter. Firmly press into bottom of prepared springform pan. Bake in oven for 10 minutes until light golden. Remove pan to a rack for crust to harden and cool.
- Once ricotta has drained, place in a food processor and discard liquid. Pulse for 15 seconds. Scrape down sides of bowl and add sugar, panko bread crumbs and cream cheese. Make sure cream cheese is at room temperature, or it will not blend smoothly. Pulse to blend. Add eggs 1 at a time and continue to pulse. Add lemon zest and juice, vanilla and salt, and pulse to blend. When filling is smooth and creamy, transfer to cooled walnut crust and smooth top.
- 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 about 1¼ hours, or until cake is fairly firm when jiggled. Remove cheesecake from water bath and remove foil. Set on a rack to cool. Cake will settle slightly as it cools. Refrigerate uncovered, until cool, about 3 hours. Then cover and chill overnight.
- To serve, combine icing sugar and cinnamon in a bowl and sift together to blend. Remove sides from cake pan and place cake on a serving platter. Sieve topping over cake in a decorative pattern and sprinkle with chopped walnuts, as desired. Cut into wedges and serve.
Drink Pairings
CHAMPAGNE TRUFFLES
Ingredients
Serves about 24
½ cup (125 ml) champagne
14 oz (400 g) white chocolate, chopped
¼ cup (60 ml) whipping cream
¼ cup (60 ml) unsalted butter, at room temperature
various sized sugar pearls, for garnish
icing sugar, for garnish
sliced blanched almonds, for garnish
Instructions
- In a small saucepan warm champagne over medium heat. Bring to a simmer and reduce volume by half, about 10 minutes. Set aside and cool to room temperature.
- Add chocolate and cream to a heatproof bowl and place over a saucepan of simmering water. Do not let bowl directly touch water. Stir occasionally until chocolate has completely melted. Remove from heat before whisking in cooled champagne reduction. Add butter, 1 tbsp (15 ml) at a time, and whisk until incorporated and mixture is smooth. Press some plastic wrap on surface of chocolate mixture and refrigerate until firm, about 4 hours.
- Once firm, scoop spoons of chocolate mixture and form into small balls. Roll a third of truffles in various sized sugar pearls, a third in icing sugar and remaining third in blanched almonds. Store truffles in an airtight container in refrigerator for up to 1 week. Serve while still slightly chilled.
Drink Pairings
BLACK FOREST CUPCAKES WITH KIRSCH CHERRIES
Ingredients
Serves 24 cupcakes
CUPCAKES:
2 cups (500 ml) granulated sugar
1 cup (250 ml) all-purpose flour
¾ cup (180 ml) cake and pastry flour
¾ cup (180 ml) unsweetened cocoa
1½ tsp (7 ml) baking powder
1½ tsp (7 ml) baking soda
1 tsp (5 ml) kosher salt
1 cup (250 ml) milk
½ cup (125 ml) melted butter, plus extra for greasing pans
2 whole eggs, whisked
2 tsp (10 ml) kirsch
1 cup (250 ml) boiling water
MARINATED CHERRIES:
1 cup (250 ml) fresh cherries, pitted
¼ cup (60 ml) granulated sugar
2 tsp (10 ml) kirsch
CHANTILLY CREAM:
1 cup (250 ml) whipping cream
¼ cup (60 ml) granulated sugar
¼ vanilla bean, seeds scraped
Instructions
- Preheat oven to 350 F (180 C). Line 2 muffin tins with paper liners or generously grease muffin tins with butter.
- To make CUPCAKES: In a large bowl, combine sugar, flours, cocoa, baking powder, baking soda, and salt. Sift together to blend.
- In a separate bowl, combine milk, melted butter, eggs and kirsch. Whisk until combined.
- Whisk milk mixture into dry ingredients until no lumps remain. Gradually whisk in boiling water until blended.
- Ladle equal amounts into prepared muffin tins, each about ¾ full. Bake for 15 to 20 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Rotate pans halfway through baking. Once done, remove from oven and thoroughly cool in tins on a rack before removing.
- While cupcakes are baking, place cherries in a bowl with sugar and kirsch. (You should have at least 24 cherries.) Stir to evenly blend. Marinate at room temperature for 1 hour or refrigerate overnight.
- Drain juice from cherries into a small, heavy-bottomed saucepan, reserving cherries. Gently boil juice over medium heat, reducing it to a syrupy consistency, about five to ten minutes. Remove from the heat and set aside to cool.
- To make CHANTILLY CREAM: In an electric stand mixer fitted with a wire whisk, beat whipping cream in a chilled bowl until soft peaks begin to form. Gradually beat in sugar and vanilla seeds until medium peaks form.
- Drizzle cooled cherry syrup over whipped cream and gently stir together, creating swirls of cherry syrup in cream.
- Pipe or dollop cherry cream onto each cupcake and garnish with a reserved, marinated cherry.