CHOCOLATE CRINKLE 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 Instructions

Ingredients

Serves 18 - 20 cookies
2 eggs
½ cup (125 ml) sunflower oil
2 tsp (10 ml) vanilla extract
½ cup (125 ml) cocoa powder, sifted
1 cup (250 ml) granulated sugar
1 cup (250 ml) flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) chocolate chips
1 cup (250 ml) icing sugar

Instructions

  1. In a large mixing bowl, use an electric hand mixer to beat eggs, oil, vanilla, cocoa powder and granulated sugar until combined, about 2 minutes.
  2. In a separate bowl, whisk together flour, baking powder and salt. Add dry ingredients to wet ingredients and, using a spatula, stir to combine. Once mixture has formed a dough, mix in chocolate chips. Wrap dough tightly with plastic wrap and refrigerate for 3 hours.
  3. Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper.
  4. Remove dough from refrigerator and roll into 1-in (2.5 cm) balls (roughly the size of a golf ball). Place icing sugar on a plate and roll each ball in it to generously coat. Place 6 to 8 cookies on each baking sheet, leaving space between. Bake until cooked through, about 10 to 12 minutes. Allow to cool for 15 minutes. Store in an airtight container for up to 4 days.
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Drink Pairings

Starry Linzer Torte

Celebrate the festivities of the season an impressive dessert.
Ingredients Instructions

Ingredients

Serves 6
1 cup (250 ml) hazelnuts, lightly toasted and skins removed
½ cup (125 ml) blanched almonds
⅔ cup (150 ml) + 2 tsp (10 ml) sugar, divided
1 tsp (5 ml) lemon zest
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) salt
1½ cups (375 ml) flour
¾ cup (175 ml) butter, chilled + ½-in (1.25 cm) cubed
2 egg yolks
1 tsp (5 ml) vanilla extract
1½ cups (375 ml) raspberry jam
1 tsp (5 ml) lemon juice
1 egg
2 tbsp (30 ml) water
1 tbsp (15 ml) icing sugar

Instructions

  1. In a food processor, grind together hazelnuts and almonds until fine like powder, about 1 minute. Add sugar, lemon zest, cinnamon, salt and flour and pulse for about 15 seconds.
  2. Add butter and continue pulsing for another 30 seconds.
  3. In a small bowl, mix egg yolks and vanilla. With food processor running, add egg mixture to nut mixture until it forms a dough ball.
  4. Transfer dough to a clean surface and divide into 2. Flatten 1 half into a disk and refrigerate for 30 minutes.
  5. Pull about 2-in (5 cm) chunks of dough from remaining half and scatter into tart pan. Using fingers, press dough to cover bottom and sides of tart pan. Place plastic wrap over dough. Using back of a measuring cup, flatten dough across bottom and push into sides. Remove plastic wrap. Using a sharp knife trim excess dough from top edge of pan. Place in freezer for 30 minutes.
  6. Preheat oven to 350 F (180 C).
  7. Place a large piece of foil over frozen dough in tart pan. Spread pie weights on top to cover surface of tart shell. Loosely cover with foil, to prevent dough from burning in oven.
  8. Bake on centre rack for 30 minutes.
  9. Carefully remove foil and pie weights and allow tart shell to cool completely.
  10. Roll chilled dough disk between two 16-in (40.5 cm) lengths of parchment paper to about ¼-in (0.5 cm) thickness. Refrigerate again for about 15 minutes.
  11. Using star-shaped cookie cutters of various sizes, cut chilled dough into stars. Refrigerate until ready to use.
  12. In a medium bowl, mix raspberry jam and lemon juice. Pour into tart shell and spread evenly across surface.
  13. In a small bowl, mix egg and water to make egg wash. Brush over chilled stars. Sprinkle 2 tsp (10 ml) sugar as desired over stars and place over raspberry jam in tart shell.
  14. Bake for 30 to 40 minutes on middle rack until edges are golden brown.
  15. Cool on wire rack and allow to rest for 2 to 3 hours.
  16. Dust with icing sugar before serving.
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Drink Pairings

Chocolate St. Honoré

Celebrate the festivities of the season an impressive dessert.
Ingredients Instructions

Ingredients

Serves 8 - 10
6¼ oz (200 g) puff pastry dough, thawed
1 egg
3 tbsp (45 ml) water
Chocolate Crème Chiboust, recipe follows (do not make ahead)
8 oz (250 ml) dark chocolate, finely chopped
2¾ cups (650 ml) whipping cream, divided
¼ cup (60 ml) cocoa powder
3 tbsp (45 ml) sugar
1 tbsp (15 ml) vanilla extract
gold leaf, for garnish (optional)
CHOUX PASTRY DOUGH
1 cup (250 ml) water
½ cup (125 ml) cold butter, cut into roughly 1-in (2.5 cm) squares
1 tbsp (15 ml) sugar
½ tsp (2.5 ml) salt
1 cup (250 ml) flour
4 eggs
CHOCOLATE CRÈME CHIBOUST
½ tbsp (7 ml) gelatin
2 tbsp (30 ml) + ⅓ cup (75 ml) water
5 eggs, separated
¼ cup (60 ml) cornstarch
2 tbsp (30 ml) + 1 cup (250 ml) sugar
¼ tsp (1 ml) salt
1 cup (250 ml) chopped dark chocolate
1 cup (250 ml) milk
1 tbsp (15 ml) instant coffee powder

Instructions

  1. Preheat oven to 400 F (200 C). Lightly grease sides of 9-in (23 cm) springform pan and line bottom with parchment paper. Set aside.
  2. On clean surface, roll out puff pastry to roughly 10-in (25 cm) square and place on a parchment-lined baking sheet. Using a fork, poke holes across surface of pastry, then bake for 15 minutes. Remove from oven and cool to room temperature.
  3. Leaving pastry on parchment-lined baking sheet, place base of springform pan over pastry and, using a sharp knife, cut around edges to make a 9-in (23 cm) circle. Discard remaining pastry.
  4. Preheat oven to 375 F (190 C).
  5. Fill a large piping bag fitted with a ½-in (1.25 cm) round tip (or similar) with prepared Choux Pastry Dough. Pipe a circle around edge of puff pastry base about ½-in (1.25 cm) from edge. Pipe a 1½-in (3.75 cm) round in centre. Then pipe a circle between outer and inner piped circles.
  6. On another parchment-lined baking sheet, pipe a tiny bit of pastry under parchment paper at all 4 corners. Gently press down corners to help paper stick to baking sheet.
  7. Pipe 1½-in (3.75 cm) round mounds, about 2-in (5 cm) apart. Gently press pointy peaks with moistened finger to smooth tops.
  8. In a small bowl, lightly whisk together egg and water. Gently brush egg wash over tops of all prepared choux pastry, including the circles on puff pastry base. Bake until golden brown, about 25 to 30 minutes. Do not open oven while baking. Once baked, remove from oven and allow to cool completely.
  9. Meanwhile, prepare Chocolate Crème Chiboust (recipe below). Gently, puncture bottom of each round choux pastry with nozzle and fill with Chocolate Crème Chiboust until you feel the edge of puff gently push back in your hand. Place on lined baking sheet and refrigerate for at least 1 hour.
  10. Place puff pastry circle with baked choux circles in prepared springform pan. Gently puncture small holes in baked choux circles on puff pastry circle with nozzle and fill with Chocolate Crème Chiboust. Pipe any remaining filling into gaps between circles and smooth surface with an offset spatula. Refrigerate for at least 1 hour.
  11. Place chopped chocolate in medium, heatproof, non-reactive bowl. In a small saucepan over medium heat, bring ¾ cup (175 ml) whipping cream to a gentle simmer, not boil. Pour over chopped chocolate and let it rest for 1 minute to melt chocolate. Then whisk until smooth and glossy.
  12. Dip each cream puff into chocolate ganache and carefully place on baking sheet. Once you have enough cream puffs to line inner circumference of springform pan, pipe a tiny amount of ganache at base of each cream puff and place on top of choux circle along outer edge. Refrigerate.
  13. In large bowl, whip together mix 2 cups (500 ml) whipping cream, cocoa powder, sugar and vanilla extract until soft peaks form. Transfer to large piping bag fitted with large St. Honoré piping tip. Remove outer ring of springform pan and pipe as desired on top of cake. Garnish with gold leaf, if using. Refrigerate until ready to serve.
  14. FOR CHOUX PASTRY DOUGH, In a medium saucepan over medium heat, melt together water, butter, sugar and salt and bring to a boil.
  15. Remove from heat and add flour. Using a wooden spoon, mix until fully incorporated. Return to heat and cook mixture for 2 to 3 minutes, until a thin layer sticks to bottom of pan while stirring and mixture comes together as a dough.
  16. Transfer dough to a large bowl and allow to cool slightly.
  17. Using a wooden or silicon spoon, add 1 egg at a time and mix dough until each egg is fully incorporated. Dough should be soft and able to hold stiff peaks when lifted. Use as needed.
  18. FOR CHOCOLATE CRÈME CHIBOUST, In small heatproof bowl, sprinkle gelatin in water and set aside to bloom.
  19. In another medium bowl, whisk together egg yolks, cornstarch, 2 tbsp (30 ml) sugar and salt until fully incorporated and no lumps remain.
  20. Place chopped chocolate in a small heatproof bowl over a small saucepan of gently boiling water, making sure bottom of bowl of chocolate does not touch boiling water. Stir constantly until chocolate is melted. Remove from heat and set aside.
  21. In medium saucepan, over medium heat, bring milk and instant coffee powder to boil. Remove from heat and slowly transfer ⅓ cup (75 ml) to egg mixture, whisking constantly making sure not to cook eggs. Add back to saucepan with remaining milk and stir vigorously. Return to heat and continue cooking until mixture thickens to consistency of thick sauce only, not paste.
  22. Remove from heat. Add melted chocolate and bloomed gelatin. Mix well until smooth. Cover with plastic wrap and set aside to cool at room temperature.
  23. In a standing mixer, whisk egg whites until frothy over medium speed.
  24. In a small saucepan, boil 1 cup (250 ml) sugar and ⅓ cup (75 ml) water until mixture reaches 248 F (120 C) on a candy thermometer.
  25. With stand mixer on medium speed, slowly pour melted sugar syrup into egg whites. Turn off mixer and scrape down sides of bowl to ensure sugar is well integrated into mixture. Turn mixer back on and whisk meringue on high speed until stiff peaks form.
  26. Using a hand mixer, whisk chocolate crème until smooth and fluffy. Fold in ⅓ of whipped meringue into chocolate crème until no white streaks remain. Add remaining egg whites and fold in until fully incorporated. Transfer to a large piping bag fitted with a narrow choux pastry filling injector nozzle and use as needed.
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Drink Pairings

Strawberry Pistachio Cake

Celebrate the festivities of the season an impressive dessert.
Ingredients Instructions

Ingredients

Serves 6 - 8
1 cup (250 ml) chopped strawberries
3 tbsp (45 ml) + 6 oz (180 g)* sugar, divided
1 pinch salt
2 tbsp (30 ml) + ¼ cup (60 ml) hot water
1 cup (250 ml) shelled pistachios, reserve 3 tbsp (45 ml) for garnish
6¼ oz (200 g) flour
2 tsp (10 ml) baking powder
6 eggs, separated
½ tsp (2.5 ml) almond extract
½ cup (125 ml) vegetable oil
¾ cup (175 ml) buttermilk
1 drop green food colour (optional)
1 tbsp (15 ml) gelatin
5 oz (140 g) white chocolate, finely chopped
4 oz (125 g) cream cheese, softened
1 cup (250 ml) whipping cream
12 strawberries, hulled and halved
strawberries and white chocolate-dipped strawberries, for garnish

Instructions

  1. In a medium bowl, combine chopped strawberries, 1 tbsp (15ml) sugar and a pinch of salt. Let rest at room temperature for 1 hour to macerate. Set aside.
  2. In a small heatproof bowl, mix 2 tbsp (30 ml) hot water and 2 tbsp (30 ml) sugar until sugar is fully melted. Set this simple syrup aside until ready to use.
  3. Preheat oven to 350 F (180 C).
  4. Grease and dust two 9-in (23 cm) round cake pans with flour. Line bottom of pans with parchment paper.
  5. Using a food processor, in 10 second bursts, grind pistachios to a fine powder, not a paste. Sieve through strainer and reserve coarser pieces for garnish, about 3 tbsp (45 ml).
  6. In a medium bowl, mix flour, baking powder and remaining sieved, ground pistachios.
  7. In a large bowl, whisk together egg yolks, almond essence, 3 oz (90 g)* sugar, vegetable oil and buttermilk until smooth and fully incorporated.
  8. Fold in flour mixture and food colouring, if using, until well incorporated. Set aside.
  9. Using a hand mixer, whisk together egg whites until frothy. Add 3 oz (90 g)* sugar, then increase speed to high and whisk until stiff peaks form.
  10. Fold ⅓ of whipped egg whites into pistachio batter until no white streaks remain. Fold in remaining egg whites until fully incorporated.
  11. Divide batter evenly between prepared cake pans and bake a until toothpick inserted in centre of cake comes out dry, about 25 to 30 minutes.
  12. Remove from oven and invert onto wire rack to cool completely. Discard parchment paper.
  13. In a small bowl, add gelatin to water and allow to bloom for about 10 minutes.
  14. In a heatproof bowl, melt white chocolate over small saucepan with simmering water, stirring constantly. Do not allow simmering water to touch bottom of bowl with white chocolate. When melted, remove from heat and whisk well until smooth. Cool slightly.
  15. In a medium bowl, whisk cream cheese until no lumps remain. Melt gelatin in microwave on medium strength for 10 seconds, stir well and add to cream cheese. Pour melted white chocolate over cream cheese and mix until fully incorporated. Set aside to cool.
  16. In a medium bowl, whisk cream until soft peaks hold their shape. Fold in ⅓ of whipped cream into cream cheese mixture until no white streak remain. Fold in remaining whipped cream until incorporated. Do not overbeat.
  17. Using a sharp knife, cut edges of cake into 8-in (20 cm) circles. Lightly grease bottom and sides of an 8-in (20 cm) springform pan. Line bottom with parchment paper and sides with acetate paper. Secure top of acetate paper where ends overlap with a small piece of adhesive tape.
  18. Place 1 cake circle at bottom of pan. Using a pastry brush, lightly brush surface of cake with prepared simple syrup. Line edge of cake with halved strawberries, pointy end up.
  19. Fill a small piping bag with about ½ cup (125 ml) of white chocolate mousse and pipe around strawberries along acetate paper.
  20. Reserve 1 cup (250 ml) white chocolate mousse. In a large bowl, fold macerated strawberries into remaining mousse. Pour over cake. Evenly sprinkle 1 tbsp (15 ml) ground pistachios over surface.
  21. Cover with second cake circle. Refrigerate overnight or at least 6 hours.
  22. When ready to serve, remove cake from springform pan and slowly peel away acetate paper. Decorate surface as desired with fresh and white chocolate-dipped strawberries on top of cake and reserved coarsely ground pistachios at base.
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Drink Pairings

Plant-Based Chocolate Raspberry Tart

You'll be coming back for more with this recipe!
Ingredients Instructions

Ingredients

Serves 8-10
40 Oreo cookies
5 tbsp (75 ml) plant-based butter*, melted
1 x 14 oz (398 ml) can coconut cream
8 oz (226 g) semi-sweet plant-based chocolate, plus extra for garnish
1 tsp (5 ml) vanilla
⅛ tsp (0.5 ml) salt
2 cups (500 ml) fresh raspberries, for garnish
½ cup (125 ml) hazelnuts, roasted, for garnish
½ cup (125 ml) semi-sweet plant-based chocolate shavings, for garnish (optional)
5 mint leaves, for garnish

Instructions

  1. Preheat oven to 350 F (175 C). Prepare a 11-in (28 cm) round tart pan by cutting an 11-in (28 cm) round of parchment paper and placing it in bottom of tart pan. Spray sides with cooking spray.
  2. In a food processor, blend Oreos into crumbs. Slowly add butter while pulsing to form a wet sand-like crumble. Place mixture in centre of prepared pan. Using wet fingers or bottom of a water glass, press mixture down and up sides to form a crust. Bake for 8 to 10 minutes until crisp. Allow to cool completely.
  3. In a saucepan, warm coconut cream over medium heat, about 4 minutes. Do not allow to come to a boil.
  4. In a large stainless steel bowl, add chocolate and hot coconut cream. Allow to sit for 2 minutes. Whisk until all chocolate has melted, then whisk in vanilla and salt. Pour chocolate mixture into tart pan and let set in refrigerator for at least 4 hours, preferably overnight.
  5. Garnish with raspberries, hazelnuts, chocolate shavings and mint leaves.
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Drink Pairings

Brûlée Pumpkin Doughnuts

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Pumpkin pie in a doughnut, this brûléed pumpkin doughnut is just what you need to get you into the fall spirit.
Ingredients Instructions

Ingredients

Serves Makes about 18 doughnuts
SPICED VANILLA CREAM FILLING:
2 cups (500 ml) whole milk
1 vanilla bean, split and seeds scraped out
½ cup (125 ml) granulated sugar
3 tbsp (45 ml) cornstarch
¼ tsp (1 ml) kosher salt
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) ground nutmeg
4 large egg yolks
2 tbsp (30 ml) unsalted butter, cut into ½-in (1.25 cm) cubes
PUMPKIN DOUGHNUTS:
1 cup (250 ml) whole milk
2 cups (500 ml) granulated sugar, divided
1 tbsp (15 ml) active dry yeast
⅓ cup (75 ml) unsalted butter, melted and cooled
1 large egg
1 tsp (5 ml) fine sea salt
1 cup (250 ml) canned pumpkin purée
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
1 tsp (5 ml) vanilla extract
5½ cups (690 g) all-purpose flour
canola oil, for frying
¼ cup (60 ml) clover honey

Instructions

  1. To make Spiced Vanilla Cream Filling, in a medium saucepan, combine milk with scraped vanilla bean along with its seeds. Bring just to a simmer over medium heat while stirring constantly. Remove saucepan from heat, cover and set aside for 30 minutes.
  2. In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
  3. In a medium heatproof bowl, whisk together sugar, cornstarch, salt, cinnamon, ginger and nutmeg until well combined. Add egg yolks and whisk until mixture is pale yellow, thick and fluffy, about 1 minute. Uncover infused milk and remove vanilla bean, rinsing and setting aside for another use, if desired. While whisking continuously, slowly pour milk into egg mixture in a thin stream until all has been added. Return mixture to same saucepan and place over medium heat. Whisk constantly until pastry cream begins to thicken, about 5 minutes. Once it starts to thicken, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. Once bubbles start to appear, whisk continuously for 1 minute. Remove saucepan from heat and whisk in butter until thoroughly combined. Strain pastry cream through a fine mesh sieve set over a clean medium, heatproof bowl. Immediately place a piece of buttered parchment paper directly on surface of pastry cream to prevent a skin from forming. Transfer bowl to prepared ice bath for 30 minutes. Remove bowl from ice bath and refrigerate pastry cream for 2 hours.
  4. While pastry cream chills, make doughnut dough. In a small saucepan, over medium heat, warm milk until lukewarm, about 3 minutes. Do not overheat milk, as it can kill the yeast. Pour milk into a large bowl and whisk in 1 cup (250 ml) sugar. Sprinkle yeast over milk mixture and let it stand until frothy, about 5 minutes. Once frothy, whisk in melted butter, egg, salt, pumpkin purée, cinnamon, nutmeg and vanilla until well combined.
  5. Begin adding flour, about 1 cup (250 ml) at a time, mixing well with a wooden spoon after each addition. Once a dough ball forms, invert dough onto a lightly floured work surface. Knead dough for 4 to 5 minutes, dusting occasionally with flour as needed, until dough is super soft and slightly sticky. Place dough in a clean mixing bowl, cover with a tea towel and set aside, allowing to proof until doubled in size, about 1 to 1½ hours.
  6. Once dough has proofed, pour at least 1-in (2.5 cm) of oil into a large heavy-bottomed stockpot or large cast iron pan and attach a thermometer. Warm oil over medium-high heat until it reaches 350 F (180 C).
  7. Meanwhile, knead proofed dough lightly a couple of times then use a rolling pin to roll out to ½-in (1.25 cm) thickness on a lightly floured work surface. Using a 3-in (8 cm) circle cutter, cut out as many circles as possible, then collect scraps, knead and repeat rolling and cutting one more time.
  8. Working in batches of 4 or 5 at a time, carefully place doughnuts into preheated oil and fry, turning halfway through cooking time, until deep golden brown on both sides, about 3 to 4 minutes per side. Once done, place doughnuts on a paper towel-lined baking tray to absorb excess oil. Repeat with remaining doughnut dough. Let doughnuts cool completely to room temperature.
  9. When ready to serve remove pastry cream from refrigerator and whisk until smooth. Transfer to a piping bag fitted with a star tip. Using a small knife, make a cut from side into centre of each doughnut, creating a pocket. Place piping tip in opening of pocket and fill each doughnut with cream. Repeat with all doughnuts.
  10. Place remaining 1 cup (250 ml) sugar onto a plate. Brush tops of each doughnut with a thin layer of honey before pressing into sugar. Brûlée each doughnut top using a home brûlée torch, taking care to move flame evenly back and forth over sugar, just above doughnut, until it has caramelized. Allow doughnut to sit for 5 minutes before serving.
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Drink Pairings

Dark Chocolate & Honey Mustard Tart

Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. Just the subtle hint of mustard takes this chocolate tart to new levels.
Ingredients Instructions

Ingredients

Serves 8
DARK CHOCOLATE MUSTARD TART:
1¼ cups (310 ml) all-purpose flour
½ cup (125 ml) slivered blanched almonds
¼ cup (60 ml) granulated sugar
¼ tsp (1 ml) salt
½ cup + 1 tbsp (140 ml) cold unsalted butter, cut into large cubes, divided
½ tsp (2.5 ml) vanilla extract
2 tbsp (30 ml) honey mustard, divided
3 tbsp (45 ml) whole milk
⅔ cup (175 ml) whipping cream
6 oz (180 g) dark chocolate (70%), chopped
1 large egg
flaky sea salt, for garnish
HONEY MUSTARD GLAZE:
¼ cup (60 ml) light brown sugar
2 tbsp (30 ml) unsalted butter, cut into cubes
2 tbsp (30 ml) half-and-half cream
¾ cup (175 ml) icing sugar, sifted
1 tsp (5 ml) honey mustard
¼ tsp (1 ml) vanilla extract

Instructions

  1. To make tart crust, in a food processor, blend flour, almonds, granulated sugar and salt until nuts are finely ground. Add ½ cup (125 ml) butter and pulse until mixture resembles coarse meal. Pulse in vanilla extract and 1 tbsp (15 ml) honey mustard to form moist clumps. Press evenly into a 4 x 14-in (10 cm x 35 cm) fluted rectangular tart pan with removable bottom. Freeze for 30 minutes.
  2. While crust is freezing, preheat oven to 375 F (190 C).
  3. Place tart pan on baking tray and bake crust until just starting to turn golden brown, about 10 to 15 minutes. Press any puffed up parts back into tin. Set aside to cool on a wire rack while preparing filling. Reduce oven temperature to 350 F (180 C).
  4. To make tart filling, in a small saucepan, add milk and whipping cream and bring to a simmer over medium heat, stirring often. Add chocolate and whisk until melted and mixture is smooth and glossy. Remove saucepan from heat and add remaining 1 tbsp (15 ml) butter, egg and remaining 1 tbsp (15 ml) honey mustard. Whisk until fully incorporated. Pour chocolate mixture into crust and bake until filling is barely set in middle, about 15 to 20 minutes. Transfer tart to a wire rack to cool completely to room temperature before placing in refrigerator for at least 2 hours.
  5. Once tart has been refrigerated, make Honey Mustard Glaze. Place brown sugar and butter in a medium saucepan and set over medium heat. Stirring often, cook until butter melts and mixture is well combined. Add half-and-half cream and bring mixture to a gentle boil, stirring constantly. Cook until lightly thickened, about 1 to 2 minutes. Remove saucepan from heat and whisk in icing sugar, honey mustard and vanilla extract to make a smooth, thick sauce. Drizzle warm Honey Mustard Glaze over chilled tart and sprinkle with flaky sea salt. Let glaze set at room temperature for 30 minutes.
  6. To serve, unmould tart on a serving platter, cut and serve.
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Drink Pairings

Chocolate Swirl Pumpkin Cheesecake

Put a "twist" in your dessert menu this Thanksgiving with a Chocolate Swirl Pumpkin Cheesecake resulting in a rich balance of chocolate and pumpkin. Pair this dessert recipe with Amarula Cream Liqueur or Sortilege Canadian Whisky & Maple Syrup.
Ingredients Instructions

Ingredients

Serves 8 to 12
30 chocolate wafers, ground to yield 1½ cups (375 ml) crumbs
2 tbsp (30 ml) + 1 cup (250 ml) granulated sugar, divided
½ tsp (2.5 ml) ground cinnamon
¼ tsp (1 ml) ground ginger
⅓ cup (75 ml) butter, melted
2 x 8 oz (250 g) packages cream cheese, softened
1 cup (250 ml) canned pumpkin purée
¼ cup (60 ml) sour cream
¼ tsp (1 ml) salt
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
⅛ tsp (0.5 ml) ground cloves
½ tsp (2.5 ml) ground ginger
¼ cup (60 ml) all-purpose flour
3 eggs
1 egg yolk
1 tbsp (15 ml) vanilla extract
¾ cup (175 ml) + ⅓ cup (75 ml) whipping cream, divided
½ cup (125 ml) bittersweet chocolate, finely chopped

Instructions

  1. Preheat oven to 350 F (180 C) and position oven rack in centre.
  2. In a medium bowl, mix together ground chocolate wafers, 2 tbsp (30 ml) sugar, cinnamon and ground ginger. Add melted butter and mix until combined.
  3. Grease bottom and sides of a 9-in (23 cm) springform pan. Press crumb mixture onto bottom and a little up sides of pan. Bake for 10 minutes. Remove from oven and let cool completely on a wire rack. Reposition oven rack to lower third of oven and leave oven on.
  4. Place 2 x 18-in (45 cm) squares of heavy-duty foil, one on top of the other, with the top square rotated 90 degrees from bottom one. Place cooled springform pan with chocolate crumb base in centre of foil squares and wrap bottom and outside sides of pan with foil to create a waterproof barrier. Set aside.
  5. In a large mixing bowl, using a hand mixer, whisk cream cheese until smooth and no lumps remain. Add 1 cup (250 ml) sugar, pumpkin purée, sour cream, salt, cinnamon, nutmeg, cloves, ginger and flour. Beat over medium speed just until combined.
  6. In a separate bowl, using hand mixer, whisk together eggs and yolk, vanilla and ¾ cup (175 ml) whipping cream, until combined. Pour into cream cheese mixture and whisk together until smooth. Do not overbeat.
  7. In a small saucepan over medium heat, warm ⅓ cup (75 ml) whipping cream until it starts to simmer.
  8. Place bittersweet chocolate in a medium bowl. Pour warm cream over chocolate and let it rest for 2 minutes to melt chocolate. Whisk until smooth.
  9. Combine 1 cup (250 ml) of pumpkin-cream cheese mixture with chocolate. Set aside.
  10. Pour remaining pumpkin-cream cheese mixture into prepared springform pan with chocolate crumb base. Spoon in dollops of chocolate mixture evenly on surface of pumpkin-cream cheese mixture. Drag a toothpick or knife through the dolloped chocolate across the surface to create swirls, without touching bottom of pan.
  11. Place pan in a larger roaster over a wire rack and pour boiling water in the roaster, up to about a third of the way up the sides of the springform pan. Bake for 1 hour 15 minutes. The centre of the cheesecake should jiggle when shaken slightly. Turn off oven, leaving cheesecake inside. Use a wooden spoon to wedge the oven door slightly ajar for 50 minutes. Remove cheesecake from oven and water bath. Discard outer foil barrier. Run a sharp knife, or narrow offset metal spatula along the inside edge of the springform pan to loosen sides of cheesecake. Cool completely in pan, on wire rack. Loosely cover the pan without touching the surface of the cheesecake and refrigerate at least 4 hours, preferably overnight.
  12. When ready to serve, run a thin knife, or narrow offset metal spatula, around the cheesecake again, before releasing the sides of the pan. Transfer to serving plate and serve.
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Drink Pairings

Crème Brûlée Pear Tart

This impressive tart combines flaky crust, creamy custard, poached pears and crunchy caramelized sugar. All the components can be made ahead of time, but brûlée the pears just before serving.
Ingredients Instructions

Ingredients

Serves 8
POACHED PEARS
1 cup (250 ml) water
1 cup (250 ml) white wine
1 cup (250 ml) granulated sugar
½ vanilla bean, split in half
3 large pears
CREME BRULEE PEAR TART
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine sea salt
9 tbsp (135 ml) very cold unsalted butter, cut into chunks
2 large eggs, divided
4 egg yolks
⅓ cup + 2 tbsp (105 ml) granulated sugar, divided
1¼ cups (310 ml) whipping cream
1 tsp (5 ml) vanilla extract
Cape gooseberries and fresh basil, for garnish

Instructions

  1. Make Poached Pears and let cool to room temperature while making tart crust. To make poached pears: in a small saucepan, stir together water, wine, sugar and vanilla bean. Warm mixture over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Bring mixture to a light simmer. Peel pears and, with a melon-baller, remove core, working from bottom and carving into centre of pear. Place pears in simmering sugar syrup. To keep pears submerged, place a piece of parchment paper over them so that it touches poaching liquid. The amount of time needed for pears to poach will depend on ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and, using a small knife, poke flesh. Pear is done when knife meets very little resistance. If not yet done, return pears to sugar syrup and check every 3 to 5 minutes. When cooked to desired doneness, transfer pears to a bowl and let cool completely to room temperature before using. Pears may be refrigerated in an airtight container along with their poaching liquid for up to one week.
  2. In bowl of food processor fitted with steel blade attachment, pulse together flour, icing sugar and salt until well combined. Scatter butter over dry ingredients and pulse until butter is coarsely chopped. Butter should vary in size from a flake of oatmeal to peas. Add 1 egg and pulse until dough comes together in large clumps. It’s ok if all the dry ingredients have not incorporated fully. Turn out dough onto a clean work surface and knead very lightly and sparingly, just until any wayward dry ingredients are incorporated. Form dough into a disk, wrap in plastic wrap or beeswax cloth and refrigerate for at least 1 hour or up to 2 hours.
  3. Butter a 9-in (23 cm) fluted tart pan with removable bottom.
  4. Roll out chilled dough on a lightly floured sheet of parchment paper until about ¼-in (0.5 cm) thick, taking care to lift, turn and flour dough occasionally to make sure it does not stick to paper. Using parchment as an aid, lift dough into prepared tart pan. Discard parchment paper. Seal any cracks in dough, trim extra dough with scissors ½-in (1.25 cm) above rim of pan and fold overhang inward to reinforce sides. Place crust in freezer for 1 hour.
  5. Centre a rack in oven and preheat to 375 F (190 C).
  6. Butter shiny side of an aluminum foil piece before fitting foil, buttered-side down, tightly against frozen crust. Place tart pan on a baking tray and bake crust for 20 to 25 minutes. Carefully remove foil and press down any parts of crust that have puffed up. Bake again for another 5 minutes. Set aside on a wire rack and reduce oven temperature to 300 F (150 C).
  7. For filling, in a medium bowl, whisk together remaining egg with egg yolks and ⅓ cup (75 ml) sugar until well combined. Add whipping cream and vanilla extract and whisk until well combined. Using a fine mesh strainer, strain into a measuring jug and set aside.
  8. Cut each prepared pear half into 4 wedges. Arrange pears in tart shell to form a rosette, overlapping them slightly if needed but leaving some room for custard filling. You may not need all pear wedges for the tart. Place tart pan, still on baking tray, into oven and carefully pour custard mixture into shell, trying not to disturb pear placement. Bake until custard is just set but still slightly wobbly in centre, about 25 to 30 minutes. Remove tart from baking tray and allow to cool on a wire rack for 30 minutes. Remove sides of tart pan and leave tart to cool on rack to room temperature, about 2 hours. Once cooled, tart may be loosely covered and chilled for up to 24 hours. Gently blot any moisture from surface before continuing with recipe instructions.
  9. Just before serving, sprinkle remaining 2 tbsp (30 ml) sugar evenly over top of tart. Using a brûlée torch, blow sugar layer, moving flame evenly back and forth just above tart, avoiding crust, until sugar has caramelized. Let stand for 5 minutes before garnishing, if desired, with Cape gooseberries and basil.
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Drink Pairings

Raspberry Rosé Sorbet

Ingredients Instructions

Ingredients

Serves about 4 cups (1 L)
¾ cup (175 ml) granulated sugar
1 cup (250 ml) water
4 cups (1 L) frozen raspberries
1½ cups (375 ml) sparkling rosé
fresh raspberries, for garnish (optional)
4 sprigs mint, leaves only, for garnish (optional)

Instructions

  1. Prechill ice cream bowl for minimum 12 hours.
  2. In a medium saucepan over medium heat, bring sugar and water to a boil. Stir sugar until fully dissolved then add raspberries. Cook until soft, about 3 minutes. Allow to cool slightly.
  3. Using a high-powered blender, blend on high until puréed. Pour into a container and chill in refrigerator for about 6 hours. Once chilled, add sparkling rosé.
  4. In bowl of an ice cream machine, churn mixture until sorbet is formed, about 20 minutes. Place in an airtight container until ready to serve.
  5. To serve, scoop into a coupe glass and top with sparkling rosé. Garnish with fresh raspberries and mint sprig, if using.
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Drink Pairings

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