Rum Vanilla with Figs & Balsamic Caramel
Ingredients
Serves about 4 cups (1 L)
½ cup (125 ml) brown sugar
2 tbsp (30 ml) balsamic vinegar
½ cup (125 ml) whipping cream
1 tbsp (15 ml) unsalted butter
salt, to taste
4 egg yolks
½ cup (125 ml) granulated sugar
1 cup (250 ml) 2% milk
1 cup (250 ml) whipping cream
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) dark rum
½ cup (125 ml) chopped dried figs
Instructions
- Prechill ice cream bowl for minimum 12 hours.
- To make balsamic caramel, in a medium saucepan, heat brown sugar and balsamic vinegar over medium-high heat. Bring to a boil and cook for 3 minutes. Add whipping cream, butter and salt. Stir to combine and set aside to cool. Transfer to a jar and refrigerate until ready to use.
- In a medium mixing bowl, mix together egg yolks and sugar. Set aside.
- In a medium saucepan, over medium heat, warm milk. Do not allow to boil. Pour half the warm milk into egg‑yolk mixture. Mix to combine. Pour egg mixture back into saucepan with remaining warm milk. Cook for 8 minutes over medium heat, stirring constantly until thickened or reaching a temperature of 165 F (73 C). Pour ice cream base into an airtight container and refrigerate for up to 6 hours.
- Once mixture is chilled, add whipping cream, vanilla and rum. Stir to combine and place in chilled ice cream machine. Once ice cream has set, transfer to an airtight freezer container and mix in chopped figs and half the balsamic caramel. Using a chopstick, gently swirl mixture, do not over-mix. Freeze overnight before serving. Serve with remaining balsamic caramel.
Drink Pairings
Coconut Lime Margarita Ice Cream
Ingredients
Serves about 4 cups (1 L)
1 cup (250 ml) shredded sweetened coconut
1 x 14 oz (398 ml) can full fat coconut milk
1 cup (250 ml) whipping cream
3 limes, zest and juice, divided
½ cup (125 ml) granulated sugar
4 large egg yolks (or 5 small)
¼ cup (60 ml) blanco tequila
lime zest, for garnish
toasted coconut, for garnish
salt, for rimming serving dishes (optional)
Instructions
- Prechill ice cream bowl for minimum 12 hours.
- Preheat oven to 350 F (180 C).
- On a parchment-lined baking sheet, spread out coconut evenly. Toast until golden brown, about 3 minutes. Set aside to cool.
- In a saucepan, heat coconut milk and cream over medium heat. Add zest from 3 limes. Mixture will steam, but don’t allow to boil, then reduce heat to low.
- In a separate bowl, add sugar and egg yolks. Mix well to combine.
- Ladle 2 cups (500 ml) of warmed cream into egg-yolk mixture and whisk. Add remaining cream to egg yolks and return to saucepan. Over low heat, cook until mixture has thickened enough to coat back of a spoon, about 8 to 10 minutes. Remove from heat and place in a container. Cool mixture in refrigerator for about 6 hours.
- Once ice cream base has chilled, add lime juice and tequila and pour mixture into ice cream machine. Turn on for 20 minutes or until ice cream has set. Remove from machine and store overnight in an airtight freezer container with a lid.
- Garnish with toasted coconut and serve with lime zest and salt rim, if using.
Drink Pairings
No Churn Peach Sangria Sherbet
Ingredients
Serves about 4 cups (1 L)
4 cups (1 L) frozen peaches
1 cup (250 ml) Gewürztraminer or Riesling wine
½ cup (125 ml) sweetened condensed milk
4 sprigs mint, leaves only, for garnish (optional)
Instructions
- Using a food processor, blend frozen peaches with white wine until smooth, then add condensed milk on high until combined. Transfer to an airtight, freezer‑safe container and freeze for 8 hours or overnight.
- Serve as desired with a mint leaf for garnish.
Drink Pairings
No Churn Mudslide Ice Cream with Kahlúa
Ingredients
Serves about 4 cups (1 L)
2 cups + 1 tbsp (500 ml + 15 ml) whipping cream, divided
1 x 10 oz (300 ml) can sweetened condensed milk
¼ cup (60 ml) Kahlúa
¼ cup (60 ml) espresso or strong coffee
¾ cup (175 ml) semi-sweet chocolate chips
Instructions
- In a large stainless steel mixing bowl, using an electric hand mixer, whip 2 cups (500 ml) whipping cream until stiff peaks form.
- In a separate mixing bowl, combine condensed milk, Kahlúa and coffee. Pour half the mixture into whipped cream and gently fold in to combine. Repeat with remaining mixture. Pour ice cream into a freezer-safe container with a lid and place in freezer for 30 minutes, to set slightly
- In a small microwave-safe bowl, microwave chocolate chips and 1 tbsp (15 ml) cream on high for intervals of 30 seconds, stirring between intervals. Add more cream if needed.
- With a spoon, drizzle melted chocolate over cooled ice cream. Use a toothpick to swirl chocolate into the cream base. Do not over-mix. Freeze overnight before serving. Serve in a cone or a bowl, and also delicious with an extra drizzle of Kahlúa!
Drink Pairings
No Churn Brown Butter Bourbon Ice Cream with Toffee
Ingredients
Serves about 4 cups (1 L)
1 cup (250 ml) salted butter, divided
1 cup (250 ml) light brown sugar
2 cups (500 ml) whipping cream
1 x 10 oz (300 ml) can sweetened condensed milk
¼ cup (60 ml) bourbon
Instructions
- Line a medium-sized baking sheet with parchment paper.
- To make toffee, in a saucepan, over medium-high heat, melt ½ cup (125 ml) butter. Add brown sugar and whisk to combine. Bring mixture to a boil, whisking occasionally. Cook until a thermometer reaches 295 F (145 C), about 10 minutes. Pour toffee onto lined baking sheet and let sit until hardened and cooled, about 15 minutes. Break into small pea-sized pieces and set aside.
- In same saucepan, over medium-high heat, melt remaining butter. Reduce heat to low and carefully cook butter until it turns a deep brown colour and smells nutty, about 10 to 12 minutes. Set aside and allow to cool slightly.
- In a large stainless steel mixing bowl, using an electric hand mixer, whip cream until stiff peaks form. Set aside.
- Add condensed milk and bourbon to brown butter mixture and stir to combine. Add half the mixture to whipped cream and gently fold in to combine. Repeat with remaining bourbon mixture.
- Fold half the toffee pieces into cream and freeze overnight in a freezer-safe container with a lid. Save remaining toffee for garnish.
Drink Pairings
Spiced Grilled Pineapple with Maple Sesame Brittle
Ingredients
Serves 6
MAPLE SESAME BRITTLE
1 tbsp + 1 tsp (15 + 5 ml) maple syrup, divided
½ cup (125 ml) granulated sugar
7 tbsp (105 ml) unsalted butter
1 tbsp + 1 tsp (20 ml) water
1/3 cup (75 ml) sesame seeds
½ tsp (2.5 ml) flaky sea salt
SPICED GRILLED PINEAPPLE
¼ cup (60 ml) maple syrup
¼ tsp (1 ml) freshly grated ginger
2 limes, zest and juice
1 medium pineapple
vegetable oil, for brushing grills
small fresh mint and basil leaves, for garnish
1 cup (250 ml) whole milk plain yogurt, for serving
Instructions
- To make Maple Sesame Brittle, line a baking tray with parchment and set aside. In a medium, heavy-bottomed saucepan, add 1 tbsp + 1 tsp (20 ml) maple syrup, sugar, butter and water. Cook over medium-high heat, stirring until sugar has melted. Stop stirring and let mixture come to a hard simmer. Reduce heat to medium and cook, stirring occasionally, until mixture reaches 300 F (150 C). Stir in sesame seeds and salt then pour onto parchment-lined baking tray. Using a heatproof spatula, spread out in a thin layer. Set aside to let cool and harden.
- While brittle cools, prepare Spiced Grilled Pineapple. In a large bowl, whisk together ¼ cup (60 ml) maple syrup, ginger, juice from 2 limes and zest from 1 lime. (Set aside zest of second lime for serving). Top and tail pineapple and cut away rind, then quarter, core and cut into 1-in (2.5 cm) wide wedges. Add to bowl, toss to coat in maple syrup mixture and set aside to marinate for at least 30 minutes.
- While pineapples marinate, preheat grill to medium-high heat. Lightly oil grill. Add marinated pineapple spears and grill, turning occasionally, until grill-marked and warmed through, about 4 to 6 minutes total.
- To serve, arrange Spiced Grilled Pineapple spears on a serving platter and garnish with mint, basil and shards of Maple Sesame Brittle. Serve alongside a bowl of yogurt sprinkled with lime zest.
Drink Pairings
Matcha Mochi Cake Bites
Ingredients
Serves 24
cooking spray, for greasing
4 large eggs
2 tsp (10 ml) vanilla extract
2 cups (500 ml) whole milk
2 cups (500 ml) granulated sugar
1½ tbsp (22 ml) matcha powder
1 lb (500 g) sweet rice flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) kosher salt
½ cup (125 ml) unsalted butter, melted
1 x 14 oz (400 ml) can coconut milk
½ cup (125 ml) unsweetened shredded coconut
½ tsp (2.5 ml) Maldon sea salt flakes
Dried Pineapple Flowers, for garnish, make ahead, recipe follows (optional)
½ small pineapple, trimmed and skin removed
Instructions
- Preheat oven to 350 F (180 C). Spray a 9 x 13-in (23 x 33 cm) baking sheet generously with cooking spray. Set aside.
- In a medium bowl, whisk together eggs, vanilla and milk. In a large bowl, whisk together sugar and matcha until well combined. Whisk in sweet rice flour, baking powder and kosher salt. Pour egg and milk mixture into dry mixture, stirring with a wooden spoon or rubber spatula until well combined. Add melted butter and coconut milk and stir together until fully incorporated. Pour batter into prepared pan and rap pan on work surface a couple of times to release any air bubbles. Evenly sprinkle shredded coconut and Maldon salt on top.
- Being careful not to jiggle pan too much so coconut does not sink into batter, gently transfer to oven and bake until mochi is set and golden brown on top, about 1 hour. Set pan on a wire rack to cool completely to room temperature. With an oiled knife (to minimize sticking), cut mochi into 24 pieces. Mochi pieces may be stored for up to 3 days in an airtight container at room temperature.
- To serve, transfer mochi to a serving platter and top each piece with a Dried Pineapple Flower, if using.
- To prepare Dried Pineapple Flowers, Preheat oven to 200 F (93 C). Place a large wire cooling rack over a large baking sheet and set aside.
- Using a very sharp knife or mandoline, slice pineapple crosswise into very thin rounds. Set slices on a paper towel-lined baking sheet and pat dry with additional paper towel to remove as much moisture as possible. Carefully lay as many slices of pineapple as will fit on cooling rack set over baking sheet, taking care not to overlap them. Transfer to oven and allow to dry out for 1½ to 2½ hours, until slices are dried and crisp on edges, but still malleable. Remove dried pineapple slices from oven one at a time, pinching together centre of slice to create a ruffled petal look, and place each slice inside the cup of a mini muffin pan. Allow slices to fully dry in muffin pan so they will hold a flower shape. Repeat with remaining pineapple slices. Dried pineapple flowers will keep in an airtight container for up to 1 week at room temperature.
Drink Pairings
Strawberry Hibiscus Curd Tarts
Ingredients
Serves about 30 tarts
¾ lb (340 g) strawberries, plus extra sliced strawberries for garnish (optional)
1 cup (250 ml) granulated sugar, divided
1½ tbsp (22 ml) dried hibiscus flowers
3 large eggs + 2 large egg yolks
2 tbsp (30 ml) lime juice
2 tsp (10 ml) cornstarch
6 tbsp + ½ cup (90 + 125 ml) unsalted butter, cut into cubes, divided
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) almond extract
1½ cups (375 ml) all-purpose flour
¾ cup (175 ml) almond flour
½ cup (125 ml) whipping cream
Instructions
- Start by making strawberry hibiscus curd. In a blender, purée strawberries until smooth. Pass strawberry purée through a fine mesh sieve into a bowl, discarding whatever remains in sieve. You should have at least ¾ cup (175 ml) purée. Set aside.
- Pulse ½ cup (125 ml) sugar and dried hibiscus in a food processor until hibiscus is finely ground.
- Prepare a double boiler by fitting a heatproof bowl over a large pot filled with at least 1-in (2.5 cm) simmering water. Take care that bowl does not touch water. Remove bowl to a work surface, and in it whisk together hibiscus-sugar, ¾ cup (175 ml) strawberry purée, eggs, egg yolks, lime juice and cornstarch. Return bowl to pot of water and adjust heat to medium-high. Cook, whisking continuously, until mixture thickens and reaches 170 F (77 C) on a thermometer, about 4 to 5 minutes. Remove bowl from heat and strain curd through a fine mesh sieve into a medium bowl, using a rubber spatula to push as much through sieve as possible. Discard anything remaining in sieve. Add 6 tbsp (90 ml) butter, 1 cube at a time, to the warm curd, whisking to make sure each piece is fully melted and incorporated before adding next piece. Cover entire surface of curd with plastic wrap and refrigerate while making tart shells.
- Preheat oven to 350 F (180 C).
- In a stand mixer fitted with the paddle attachment, beat together remaining ½ cup (125 ml) sugar, ½ cup (125 ml) butter, salt, vanilla extract and almond extract until well combined. Add flours and continue stirring on low speed until mixture clings together when squeezed. Press a firmly packed, rounded tablespoon of crust mixture into bottom and up sides of each cup in a mini muffin pan. Place muffin pan in freezer for 15 minutes. Transfer to oven and bake until tart shells are golden brown, about 12 to 18 minutes. Transfer pan to a wire rack and let tart shells cool in pan to room temperature.
- Once cooled, carefully remove tart shells from muffin pan and place on a platter. Divide curd evenly into shells and refrigerate for at least 1 hour or up to 1 day before serving.
- To serve, whip cream to soft peaks. Place a dollop of cream on each tart and garnish with some sliced strawberry, if desired.
Drink Pairings
Raspberry & Jasmine Tea Cream Scones
Ingredients
Serves about 20 scones
2½ cups (625 ml) all-purpose flour, plus extra for dusting
5 tbsp (75 ml) granulated sugar
1 tbsp (15 ml) Jasmine tea leaves
1 tbsp (15 ml) baking powder
¼ tsp (1 ml) fine sea salt
6 tbsp (90 ml) unsalted butter, chilled, cut into large chunks
1 cup (250 ml) whipping cream
2 large eggs, divided
½ tsp (2.5 ml) vanilla extract
1 cup (250 ml) fresh raspberries or frozen raspberries, thawed and drained
2 tsp (10 ml) water
demerara sugar, for garnish
butter, jam and clotted cream, to serve (optional)
Instructions
- In a large bowl, whisk together flour, sugar, tea leaves, baking powder and salt. Add butter and rub it into flour mixture using fingertips, two butter knives or a pastry blender until mixture resembles coarse meal and butter is pea-sized.
- In a glass measuring cup or medium bowl, whisk together cream, 1 egg and vanilla. Pour cream mixture into flour and butter mixture and stir with a fork until a shaggy dough forms.
- Turn dough out onto a lightly floured work surface. Scatter raspberries on top of dough and gently knead raspberries into dough using hands or a pastry scraper, until raspberries are evenly distributed throughout. Because of raspberries, dough will be quite moist at this point; lightly flour work surface as needed to prevent sticking.
- Pat dough into a circle about ¾-in (2 cm) thick, cover loosely with a clean kitchen towel and let rest. Preheat oven to 425 F (220 C). Line a rimmed baking sheet with parchment paper and set aside.
- Once oven is hot, use a 2-in (5 cm) round cookie cutter dipped in flour to punch out circles of dough. Cut them as closely to one another as possible and you should get about 14 rounds. Place rounds on prepared baking sheet as you go. Gather and gently re-shape dough scraps into a ¾-in (2 cm) thick round and punch out more circles; you should be able to get another 5 to 6. Place on prepared baking sheet and discard any remaining dough (re-rolling it will result in a tough scone).
- In a small bowl, beat remaining egg with water until well combined. Lightly brush tops of scones with egg wash, then sprinkle evenly with demerara sugar.
- Bake scones, rotating pan halfway through cooking time, until golden brown, about 13 to 18 minutes. Allow scones to sit on baking sheet for 2 minutes before transferring to a cooling rack. Serve warm or at room temperature the same day with butter, jam and clotted cream, if desired.
Drink Pairings
Carrot Cake with Cream Cheese Icing & Candied Carrot Curls
Ingredients
Serves 6
½ cup (125 ml) lightly packed brown sugar
½ cup (125 ml) white sugar
1 cup (250 ml) vegetable oil
3 eggs
2 cups (500 ml) grated carrot
½ tsp (2.5 ml) orange zest
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground allspice
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) kosher salt
Cream Cheese Icing, recipe follows
1 x 8 oz (250 g) block cream cheese, softened
½ cup (125 ml) unsalted butter, softened
3 cups (750 ml) icing sugar, sifted
¼ tsp (1 ml) kosher salt
½ tsp (2.5 ml) orange zest
1 tsp (5 ml) orange juice
Candied Carrot Curls, recipe follows, for garnish
2 large carrots, peeled
1 cup (250 ml) sugar
1 cup (250 ml) water
Raw, slivered pistachios, for garnish
Instructions
- Grease an 8½ x 4½-in (21.5 x 11.5 cm) loaf pan. Preheat oven to 325 F (170C).
- In a mixing bowl, whisk together sugars, oil and eggs until light and creamy. Fold in carrot and orange zest.
- In a separate bowl, sift together dry ingredients. Add wet ingredients and fold together until combined.
- Transfer to oven and bake for 45 minutes to 1 hour, or until a skewer inserted into centre of cake comes out clean.
- Remove from oven and let cake cool completely, then remove from pan. Frost with Cream Cheese Icing and garnish with pistachios and Candied Carrot Curls. Makes one 8½ x 4½-in (21.5 x 11.5 cm) loaf cake
- TO MAKE CREAM CHEESE ICING: In a large bowl, using a mixer or wooden spoon, cream the cream cheese and butter together until light and fluffy. Gradually add icing sugar, mixing well between each addition. Add salt, orange zest and juice and mix until combined. Makes enough for 1 loaf cake.
- TO MAKE CANDIED CARROT CURLS: Using a vegetable peeler, peel long strips off carrots, aiming to keep as many pieces intact as possible. In a medium saucepan, bring sugar and water to a boil over medium-high heat. Add carrots and return to a simmer, then reduce heat to low and simmer for 15 to 20 minutes, or until carrots are tender. Preheat oven to 250 F (130 C). Line a baking sheet with parchment paper. Remove carrots from syrup and gently drain, being careful not to break the strips. Lay strips in a single layer on lined baking sheet. Transfer to oven and bake for 30 minutes. Meanwhile, gather clean items from kitchen that have cylindrical handles of various sizes, such as wooden spoons, a whisk and/or a saucepan handle. Remove carrots from oven and immediately and carefully wrap them around handles to create curls. Let carrots cool around handle, then carefully remove them.