White Chocolate & Almond Torta
This menu is perfect for backyard entertaining or packing up to take on the go!Ingredients
Serves 6 to 8
½ cup (125 ml) salted butter
¼ lb (113.5 g) best quality white chocolate, chopped
1 pinch salt
4 eggs, yolks and whites separated into 2 medium-sized bowls
⅓ cup (70 g) granulated sugar, plus extra if needed
¾ cup (175 ml) almond flour
¼ cup + 2 tbsp (90 ml) very finely ground toasted pistachios
1½ tbsp (22 ml) light rum, such as Bacardi Gold
1½ tbsp (22 ml) fresh lemon juice
1 tsp (5 ml) finely grated lemon zest
1 cup (250 ml) fresh raspberries, to serve
toasted sliced almonds, for garnish
icing sugar, for garnish (optional)
Instructions
- Preheat oven to 350 F (180 C). Butter inside of a 6-in (15 cm) springform cake pan and line bottom with parchment paper. Set aside.
- In a medium saucepan, combine butter and chocolate. Place over low heat and stir mixture until melted and smooth. Allow to cool slightly.
- Add salt to egg whites and, with a handheld mixer, beat at medium-high speed, until stiff peaks form, about 2 minutes. Set aside. Add sugar to yolks and, using same beaters, whip mixture at medium speed until light, pale and fluffy, about 1½ minutes.
- Using a rubber spatula, fold melted chocolate mixture, almond flour, pistachios, rum, lemon juice and lemon zest into the yolks. In 2 batches, fold whipped egg whites into chocolate base.
- Pour mixture into prepared pan. Bake for 40 to 45 minutes or until puffed, golden brown and a skewer inserted into centre comes out clean. The cake will feel soft in centre. Cool completely.
- To serve, release sides of cake pan. Slide cake off metal base and carefully remove parchment paper. Pack cake into a portable container and top with fresh raspberries and almonds. Dust with icing sugar, if desired. Cover container and set into picnic basket.
Drink Pairings
Lemon Daisies
Beautiful and delicious Lemon Daisy tarts for your next spring garden party. Acquesi Asti and Tempo Lemon Mint Gin Smash make great pairings for this dessert.Ingredients
Serves 12 daisies
6 egg yolks
1½ cups (375 ml) sugar
¼ tsp (1 ml) salt
½ cup (125 ml) fresh lemon juice
¼ cup (60 ml) butter
1 tbsp (15 ml) lemon zest (optional)
1 to 2 tbsp (15 to 30 ml) icing sugar, for dusting
12 Daisy Tart Shells, make ahead, recipe follows
2 tsp (10 ml) poppy seeds (optional), for garnish
DAISY TART SHELLS
8 oz (250 g) flour
¼ tsp (1 ml) salt
4 oz (125 g) icing sugar
4 oz (125 g) cold butter, cubed about 1-in (2.5 cm)
2 egg yolks
1 tbsp (15 ml) whipping cream
1 tsp (5 ml) vanilla extract
Instructions
- To make Daisy Tart Shells, in food processor, pulse together flour, salt and icing sugar for 10 seconds. Add cold butter and process until mixture resembles coarse sand.
- In a small bowl, lightly whisk together egg, whipping cream and vanilla extract. With food processor running, slowly add egg mixture until it forms a dough ball.
- Transfer dough to clean surface and flatten slightly to form a disk about 1½‑in (3.75 cm) thick. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Remove dough from refrigerator and allow to rest at room temperature for about 15 minutes. Meanwhile prepare two 12-muffin baking pans as follows: grease 6 alternating muffin cups in each pan, leaving at least 1 empty muffin cup between greased ones.
- Place dough between 2 pieces of parchment paper roughly 15-in to 18-in (38 cm to 46 cm) long. Roll dough to about ¼-in (0.5 cm) thickness. Remove top parchment paper. Using 4-in (10 cm) flower-shaped cookie cutter, cut 6 flowers. Use each pastry flower to line greased muffin cups on 1 baking sheet, arranging petals to slightly fold over top surface of pan like a flower. Lightly press edges and bottom of each flower cup.
- Gather remaining pastry and form into pastry disk about 1½-in (3.75 cm) thick. Repeat previous step to create 6 more flower pastry shells in remaining greased muffin cups.
- Using a fork, poke holes along bottom and sides of pastry in muffin cups. Refrigerate for about 30 minutes.
- Preheat oven to 350 F (180 C). Bake chilled pastry shells until edges of pastry turn golden in colour, about 12 to 15 minutes.
- Remove from oven and allow pastry to cool in pans on wire rack. When cool, gently remove tart shells from pan and store in airtight container at room temperature until ready to use, for up to 2 days.
- For filling, in a medium, heavy-bottomed saucepan, mix egg yolks, sugar, salt and lemon juice. Place over saucepan of simmering water and cook until sugar is melted and mixture starts to thicken. When you see a couple of small bubbles pop on surface (do not wait for full boil), remove from heat, stir vigorously for about 15 seconds.
- Add butter to mixture and continue mixing until fully incorporated. Strain mixture through a fine mesh sieve into a medium bowl. Mix in lemon zest, if using, until well incorporated with lemon curd. Cover surface with plastic wrap. Use another piece of plastic wrap to cover bowl and refrigerate for about 2 hours.
- When ready to assemble, dust icing sugar over prepared Daisy Tart Shells. Spoon and fill tart shells with lemon curd and garnish with poppy seeds, if using, as desired.
Drink Pairings
Guinness Dark & White Chocolate Mousse
Top off your St. Patrick's day celebration no better way than with this smooth and creamy Guinness dark chocolate mousse dessert. Pair this rich recipe with Baileys Original Irish Cream or a Guinness Pub Draught.Ingredients
Serves 8
8 oz (250 g) bittersweet chocolate, chopped
½ cup (125 ml) unsalted butter
¾ cup (175 ml) Guinness Draught
¼ tsp (1 ml) fine salt
3 large eggs, yolks and whites separated
¼ cup (60 ml) granulated sugar
2¼ cups (560 ml) whipping cream, divided
6 oz (170 g) white chocolate, chopped
chocolate shavings, for garnish
Instructions
- To make dark chocolate Guinness mousse, place bittersweet chocolate and butter in a large heatproof bowl. In a medium saucepan, bring about 1-in (2.5 cm) water to a simmer over medium heat. Place bowl containing chocolate over saucepan, making sure bottom of bowl does not touch water. Stir until chocolate has melted and is smooth, about 5 minutes.
- In a medium bowl, whisk together Guinness, salt and egg yolks until well combined. Add mixture to hot melted chocolate and using a rubber spatula stir until combined. Remove bowl from heat and set aside.
- In a medium bowl, using a hand mixer fitted with a whisk attachment, whip egg whites until frothy. Slowly add granulated sugar and continue to whip until stiff peaks form, about 5 minutes. Set aside.
- Clean whisk attachment for re-use. In a medium bowl, using hand mixer with whisk attachment, whip 1 cup (250 ml) whipping cream until stiff peaks form, about 4 minutes.
- Using a rubber spatula, gently fold half of whipped cream and half the beaten egg whites into chocolate mixture until just combined. Fold remaining whipped cream and egg whites into chocolate mixture just until mixture is homogeneous. Spoon or pipe chocolate mousse equally into 8 wine or parfait glasses, taking care to fill glasses only to a maximum of three quarters full. Place glasses on a rimmed baking sheet, cover glasses with plastic wrap and refrigerate while making white chocolate mousse.
- To make white chocolate mousse, in a small saucepan, combine ½ cup (125 ml) whipping cream and white chocolate and cook over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. Transfer mixture to a medium heatproof bowl and let cool to room temperature, stirring twice, about 30 minutes.
- Once white chocolate mixture has cooled, in a medium bowl, whip remaining ¾ cup (175 ml) whipping cream using a hand mixer fitted with whisk attachment until stiff peaks form, about 3 minutes. Using a rubber spatula, gently fold whipped cream into white chocolate mixture. Transfer to an airtight container and refrigerate alongside dark chocolate Guinness mousse for at least 3 hours or up to 24 hours.
- When ready to serve, transfer white chocolate mousse to a piping bag fitted with a large star piping tip. Pipe white chocolate mousse over top dark chocolate Guinness mousse and garnish with chocolate shavings. Serve immediately.
Drink Pairings
Lemon Mascarpone Tart
Light and fresh Easter.Ingredients
Serves 8 to 10
2½ cups (625 ml) flour
1 cup (250 ml) icing sugar
1 tsp (5 ml) salt
1 cup (250 ml) + ⅔ cup (160 ml) cold butter, cubed, divided
2 eggs
1 to 2 tsp (5 ml to 10 ml) water, if needed
8 egg yolks
1 cup (250 ml) white sugar
6 lemons, juice and zest (about 1 cup (250 ml) juice)
16 oz (473 g) whipping cream
9.5 oz (275 g) mascarpone
1 tsp (5 ml) vanilla
4 tbsp (60 ml) honey, divided
2 tbsp (30 ml) chopped pistachios, unsalted, roasted
Instructions
- Line a 12-in (30 cm) tart pan with parchment paper and spray sides with non-stick cooking spray.
- In a food processor, add flour, icing sugar and salt. Pulse for 10 seconds to combine. Add 1 cup (250 ml) cold butter cubes. Pulse on high until it forms a dry grainy texture. Add 2 eggs and pulse to combine. Pinch dough between your fingers—if it holds together, it’s ready, if not add 1 to 2 tsp (5 ml to 10 ml) of cold water, until dough holds together. Pour dough mixture onto clean, floured surface and form into a round, flat disc. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 F (180 C).
- Remove plastic wrap and place chilled dough on clean, dry, floured surface. Using a rolling pin, roll dough into a large circle about ¼‑in (0.5 cm) thick. Place dough over tart pan and press down to fill. Using a fork, poke about 10 to 15 holes all over base of tart. Bake until cooked through, about 12 to 15 minutes. Allow to cool completely.
- In a small mixing bowl, mix egg yolks, sugar, lemon juice and zest.
- In a small saucepan, heat egg yolk mixture over medium-low heat. Using a whisk, stir constantly and add the remaining butter. Whisk till butter has melted and mixture is thick enough to coat the back of a spoon. Pour mixture into cooled tart shell and refrigerate overnight or for a minimum of 5 hours.
- In a large mixing bowl, using an electric hand mixer, whip cream to form stiff peaks. Add mascarpone, vanilla and 2 tbsp (30 ml) honey, whip to combine for 1 minute.
- To serve, spread whipped cream mixture evenly onto tart, leaving 1-in (2.5 cm) of lemon curd showing around edges. Garnish with pistachios and drizzle with remaining 2 tbsp (30 ml) of honey.
Drink Pairings
Red Velvet Stacks
Handheld spring desserts to offer at your next picnic or garden party.Ingredients
Serves 12
5 cups (1.25 L) flour, spooned and levelled
2 tsp (10 ml) salt
3 cups (750 ml) sugar
2 tsp (10 ml) baking soda
¼ cup (60 ml) cocoa powder
2 cups (500 ml) buttermilk
2 cups (500 ml) vegetable oil
4 large eggs, room temperature
4 tsp (20 ml) white vinegar
4 tbsp (60 ml) red food colouring gel
1 tbsp (15 ml) + 2 tsp (10 ml) vanilla extract, divided
2 x 8 oz (500 g) brick cream cheese
¼ cup (60 ml) butter
1 tsp (5 ml) salt
4 cups (1 L) icing sugar
strawberries, for garnish
Instructions
- Preheat oven to 350 F (180 C). Grease and line 2 rimmed 12‑in x 17-in (30 cm x 43 cm) baking sheets with parchment paper.
- In a large bowl, sift together flour, salt, sugar, baking soda and cocoa powder. In another large bowl, mix buttermilk, vegetable oil, eggs, white vinegar, red food colouring and 1 tbsp (15 ml) vanilla extract.
- Sift and fold dry ingredients into wet ingredients, scraping down sides and bottom of bowl to fully incorporate batter.
- Evenly pour batter into prepared baking sheets and bake for about 25 minutes, or until knife inserted in centre of cake comes out clean.
- Cool on wire rack. Once cooled, run blunt knife along edges of pan to release cake, if necessary, and invert onto clean surface. Peel and discard parchment lining. Using a 2¼‑in (5.5 cm) round cutter, cut 18 cake circles from each sheet cake and store in airtight container until ready to use.
- In large bowl, beat together cream cheese, butter, 2 tsp (10 ml) vanilla extract and salt until smooth. Mix in 1 cup (250 ml) icing sugar at a time until frosting is fully incorporated and holds together. Transfer frosting to large piping bag fitted with #12 round piping nozzle.
- Pipe ½-in (1.25 cm) frosting mounds around outer edge and centre of 2 cake circles. Place 1 cake circle on top of the other and top with a third circle. Repeat this step to create 12 Red Velvet stacks.
- Decorate the top of each stack with remaining frosting and garnish with strawberries, as desired.
Drink Pairings
Avocado Lime Entremets
Handheld spring desserts to offer at your next picnic or garden party.Ingredients
Serves 12
2 large avocados
1 tbsp (15 ml) fresh lime juice
⅓ cup (75 ml) + 1¼ cups (310 ml) sugar, divided
1 pinch salt
5 sachets gelatin, divided
2 tbsp (30ml) warm water
1 cup (250 ml) cream cheese, at room temperature
1 tsp (5 ml) lime zest
12 Lime Jellies, make ahead, recipe follows
2 tbsp (30 ml) + ⅔ cup (150 ml) water
⅔ cup (150 ml) condensed milk
2 tsp (10 ml) vanilla extract
12 oz (340 g) white chocolate, finely chopped
12 Almond Sables, make ahead, recipe follows
½ cup (125 ml) ground pistachios for garnish
raspberries and mint, for garnish
Instructions
- Cut avocados in half and scoop out flesh. Discard seeds and skin.
- In blender, mix avocados, lime juice, ⅓ cup (75 ml) sugar and salt until smooth.
- In a small heatproof bowl, bloom 2 sachets of gelatin in warm water, about 10 minutes.
- In a large bowl, beat cream cheese until no lumps remain. Add avocado mixture and mix well.
- . Place bowl of bloomed gelatin in bowl of hot water until gelatin melts, about 2 minutes. Stir well until fully melted, then add to avocado mixture along with lime zest. Mix well until all ingredients are fully incorporated.
- Pour mixture into twelve 2½-in (6.25 cm) domed silicone moulds, filling halfway up each dome. Add 1 Lime Jelly into each dome, flat-side facing up (if jellies are domed). Press lightly. Top with additional avocado mousse. Smooth surface with offset spatula and refrigerate for about 4 hours. Then freeze for at least another 2 hours before assembly.
- To prepare a mirror glaze before assembly, in a small bowl, bloom 3 sachets of gelatin in 2 tbsp (30 ml) water, for about 10 minutes.
- In a medium saucepan, bring remaining ⅔ cup (150 ml) water, 1¼ cups (310 ml) sugar, condensed milk and vanilla extract to a gentle simmer. Turn off heat and stir in bloomed gelatin. Mix thoroughly.
- Place chopped white chocolate in a heatproof bowl. Pour hot condensed milk mixture through sieve over white chocolate and allow to melt, about 5 to 7 minutes.
- Fully submerge immersion blender into melted white chocolate and blend until smooth without lifting blender while it is on. This avoids trapping air that can cause bubbles.
- Strain mixture through a fine mesh sieve into large bowl and cover surface with plastic wrap. Cool mixture for about 15 to 25 minutes, until 92 F (33 C). It is ready to pour over avocado mousse dome at this point.
- To assemble, place a wire rack over a baking sheet. Place Almond Sables on wire rack about 2-in (5 cm) apart. Invert frozen avocado mousse domes over sables.
- Pour mirror glaze over mousse domes to fully coat, catching excess drips in baking sheet under wire rack. Refrigerate at least 1 hour. Discard remaining mirror glaze or store for future use. Can be refrigerated for up to 2 weeks. Heat gently and mix until it is liquid, then cool to 92 F (33 C) to use as glaze on fruits or other desserts, as desired.
- Using a small offset spatula, gently transfer mousse domes to serving plates. Note: mousse domes will be sticky to touch.
- Garnish base of each dome with ground pistachios and top with raspberries and mint, as desired.
Drink Pairings
WINDOW SUGAR COOKIES
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 12 cookies
¾ cup (175 ml) unsalted butter
1½ cups (375 ml) granulated sugar
2 eggs
1 tsp (5 ml) vanilla extract
3 cups (750 ml) flour
½ tsp (2.5 ml) salt
1½ tsp (7 ml) baking powder
¾ cup (175 ml) thick, good quality raspberry jam
2 tsp (10 ml) minced ginger
Instructions
- In a large mixing bowl, use a hand mixer to beat butter and sugar until pale and fluffy, about 3 to 5 minutes. Add eggs and vanilla and mix to combine.
- Using a large sieve, sift flour, salt and baking powder into butter mixture. Mix again to combine. Using hands, form dough into a large disk and wrap tightly in plastic wrap. Refrigerate for at least 3 hours, or overnight.
- Preheat oven to 375 F (190 C). Line 2 cookie sheets with parchment.
- Remove dough from refrigerator and let sit for 3 minutes. Cut dough in half and roll out one half to form a large circle about ¼-in (0.5 cm) thick. Cut 12 circles. Repeat this step with other piece of dough to make 24 circles in total. Using a 1-in (2.5 cm) wide cookie cutter in a star shape cut out a star shape in the middle of 12 cookies.
- Bake for 8 to 10 minutes. Transfer to a wire cooling rack and allow to cool completely.
- In a small mixing bowl, combine jam and ginger. Using a spoon, scoop roughly 2 tsp (10 ml) jam onto each circle-shaped cookie. Place the star cut-out cookie on top to create a sandwich. Store in an airtight container for up to 4 days.
Drink Pairings
RED VELVET WHOOPIE PIES
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 24 cookies
1 cup unsalted butter, room temperature
1 cup (250 ml) granulated sugar
½ cup (125 ml) light brown sugar
2 eggs
2 tsp (10 ml) red food colouring (optional)
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) white vinegar
2 ⅔ cups (650 ml) flour
¼ cup (60 ml) cocoa powder, sifted
1 tsp (5 ml) baking soda
½ tsp salt
Cream Cheese Frosting, recipe follows
CREAM CHEESE FROSTING
½ cup (125 ml) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) salt
3 cups (750 ml) icing sugar*
Instructions
- Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside.
- In a large mixing bowl, use an electric hand mixer to cream butter and sugars until pale and fluffy, about 5 minutes. Add eggs, red food dye (if using), vanilla and vinegar. Beat to combine.
- In a separate mixing bowl, whisk together flour, cocoa powder, baking soda and salt. Add dry ingredients to wet ingredients and, using a spatula, mix together to form a dough. Wrap dough with plastic wrap and refrigerate for 1 hour. Make Cream Cheese Frosting.
- Remove dough from refrigerator and roll into 1-in (2.5 cm) sized balls (roughly the size of a golf ball). Place 6 to 8 dough balls on baking sheet evenly spaced apart. Bake until cooked through, about 12 to 15 minutes. Remove and place on a wire cooling rack. Repeat this step until all cookies are done. Allow to cool completely before icing.
- To assemble, using a piping bag or zip-top bag, cut tip of bag to release icing. Place a tablespoon-sized dollop of icing onto 1 cookie bottom. Using another cookie (flat side), press against the icing to create a sandwich. Repeat with remaining cookies.
- To make cream cheese frosting, In a large mixing bowl, use an electric hand mixer to cream together butter, cream cheese, vanilla and salt. Add icing sugar 1 cup (250 ml) at a time, waiting until sugar is completely mixed in before adding more. Place into a piping bag or zip-top bag and refrigerate until ready to use.
Drink Pairings
MATCHA TREES
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 18 - 20 trees
1 cup (250 ml) unsalted butter, room temperature
¾ cup (175 ml) icing sugar
½ tsp (2.5 ml) salt
2 tbsp (30 ml) matcha tea powder (unsweetened)
1¾ cups (425 ml) flour, plus more for rolling
1 cup (250 ml) white chocolate chips
1 tsp (5 ml) coconut oil
Instructions
- In a large mixing bowl, use an electric hand mixer to cream together butter, sugar, salt and matcha powder until fluffy and pale green, about 3 to 5 minutes. Using a spatula, add flour and combine to form a dough. Using hands, mould dough into a 1½-in (3.75 cm) thick disk. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 F (180 C). Line 2 cookie sheets with parchment paper and set aside.
- Remove dough from refrigerator and discard plastic wrap. Place on a lightly floured dry working space. Dust top of dough lightly with flour and, using a rolling pin, roll dough into a large ¼-in (0.5 cm) thick circle. Continue to dust surface of dough if rolling pin begins to stick.
- Using a tree-shaped cookie cutter, cut out as many cookies as you can. Transfer onto lined baking sheet. Bake until cooked through, about 10 to 12 minutes. Place on a wire cooling rack with a baking sheet underneath to catch excess chocolate. Allow to cool completely.
- In a small microwave-safe bowl, microwave white chocolate chips and coconut oil for 30 seconds. Remove and stir. If chocolate needs to melt more, microwave for another 20 seconds.
- Using a spoon, drizzle chocolate over cookies in a side-to-side motion. Allow to cool. Store in an airtight container for up to 4 days.
Drink Pairings
ORANGE-THYME SNOWBALLS
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 24 - 28 cookies
1 cup (250 ml) salted butter, room temperature
5 tbsp (75 ml) granulated sugar
1 tsp (5 ml) vanilla extract
2 cups (500 ml) pecan pieces
2 cups (500 ml) flour
2 tbsp (30 ml) orange zest, about 2 large oranges
1 tbsp (15 ml) fresh thyme leaves, stems removed
½ cup (125 ml) icing sugar, or more as needed
Instructions
- In a large mixing bowl, use an electric hand mixer to mix butter, sugar and vanilla until pale and fluffy, about 5 minutes.
- In a small food processor, pulse the pecan pieces on high until finely ground.
- In a separate bowl, whisk together pecan grounds, flour, orange zest and thyme. Add dry ingredients, 1 cup (250 ml) at a time, to butter mixture. Beat mixture on low until no dry flour remains. Using hands, press dough together to form a ball. Tightly wrap dough in plastic wrap and refrigerate for 3 hours.
- Preheat oven to 365 F (185 C). Line 2 baking sheets with parchment paper.
- Remove dough from refrigerator and roll into 1-in (2.5 cm) balls (roughly the size of a golf ball). Place on baking sheet with at least 1-in (2.5 cm) space between. Bake until cooked through, about 12 to 15 minutes. Cool on a wire rack for 10 minutes with a baking sheet underneath to catch excess icing sugar. Holding a mesh sieve over cookies, place ½ cup (125 ml) of icing sugar in sieve. Gently tap side of sieve to dust cookies generously. Repeat with more sugar, if necessary. Store in an airtight container up to 4 days.