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

Rum Vanilla with Figs & Balsamic Caramel

Ingredients Instructions

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

  1. Prechill ice cream bowl for minimum 12 hours.
  2. 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.
  3. In a medium mixing bowl, mix together egg yolks and sugar. Set aside.
  4. 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.
  5. 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.
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Drink Pairings

Coconut Lime Margarita Ice Cream

Ingredients Instructions

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

  1. Prechill ice cream bowl for minimum 12 hours.
  2. Preheat oven to 350 F (180 C).
  3. On a parchment-lined baking sheet, spread out coconut evenly. Toast until golden brown, about 3 minutes. Set aside to cool.
  4. 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.
  5. In a separate bowl, add sugar and egg yolks. Mix well to combine.
  6. 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.
  7. 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.
  8. Garnish with toasted coconut and serve with lime zest and salt rim, if using.
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Drink Pairings

No Churn Peach Sangria Sherbet

Ingredients Instructions

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

  1. 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.
  2. Serve as desired with a mint leaf for garnish.
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Drink Pairings

No Churn Mudslide Ice Cream with Kahlúa

Ingredients Instructions

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

  1. In a large stainless steel mixing bowl, using an electric hand mixer, whip 2 cups (500 ml) whipping cream until stiff peaks form.
  2. 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
  3. 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.
  4. 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!
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Drink Pairings

No Churn Brown Butter Bourbon Ice Cream with Toffee

Ingredients Instructions

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

  1. Line a medium-sized baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. In a large stainless steel mixing bowl, using an electric hand mixer, whip cream until stiff peaks form. Set aside.
  5. 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.
  6. Fold half the toffee pieces into cream and freeze overnight in a freezer-safe container with a lid. Save remaining toffee for garnish.
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Drink Pairings

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