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.
Drink Pairings
Pear & Ginger Crêpes served with Cinnamon Cream
Ingredients
Serves 6 to 8
½ tsp (2.5 ml) ground cinnamon
1 pinch ground ginger
1 pinch table salt
3 tbsp (45 ml) butter, divided
3 to 4 Bartlett pears, peeled, cored, cut into ½-in (1.25 cm) x 1½-in (3.75 cm) chunks
⅓ cup (75 ml) chopped crystallized ginger
2 tbsp (30 ml) sugar
1 tbsp (15 ml) water
½ tbsp (7 ml) cornstarch
1 tbsp (15 ml) lemon juice
Classic Crêpes, make ahead, recipe follows
1 cup (250 ml) flour
pinch table salt
¼ cup (60 ml) sugar
1 cup (250 ml) milk
½ cup (125 ml) water
3 eggs, lightly beaten
1 tsp (5 ml) vanilla extract
2 tbsp (30 ml) vegetable oil, divided
Cinnamon Cream, make ahead, recipe follows
1 cup (250 ml) whipping cream
2 tbsp (30 ml) sugar
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) vanilla extract
Instructions
- In a small bowl, mix together cinnamon, ginger and salt. Set aside. In a large skillet or wok, melt 2 tbsp (30 ml) butter over medium heat. Add pears, crystallized ginger and sugar, then increase heat to high and sauté until edges of pears start turning golden brown.
- Reduce heat to medium and sprinkle cinnamon mixture over pears. Mix well to coat. Continue cooking, uncovered, for another 3 to 5 minutes, until pears are fragrant and most of the released liquid evaporates.
- In a small bowl, mix together water and cornstarch and add to pears, stirring well until liquid in skillet thickens, about 10 seconds. Add lemon juice and remaining 1 tbsp (15 ml) butter and stir until butter melts and is incorporated into pear filling, about 30 to 45 seconds. Turn off heat and cover. Set aside.
- To assemble, spoon desired amount of filling into centre of each Classic Crêpe and fold sides in towards centre to create a cone. Top with Cinnamon Cream and chopped pecans, if using.
- To prepare Classic Crêpes, In a large bowl, lightly whisk together flour, salt and sugar until blended. Add milk, water, eggs and vanilla and whisk together until smooth and all ingredients are fully incorporated. Cover and allow to rest at least 30 minutes or overnight, if possible.
- In a 10-in (25 cm) non-stick skillet or crêpe pan, heat about ¾ tsp (4 ml) vegetable oil over medium-high heat. Give batter a quick stir and, using a ladle, pour about ⅓ cup (75 ml) batter into hot skillet and carefully but quickly swirl skillet to evenly distribute batter over surface. Cook until edges start to brown, about 1 minute, then flip and continue cooking for another 30 seconds to 1 minute, monitoring and adjusting heat level as needed to prevent burning. Remove from skillet and transfer to a plate. Loosely cover with foil to keep warm until ready to fill. Repeat with remaining batter.
- To Prepare Cinnamon Cream, In a medium bowl, using a whisk, hand blender or hand mixer, whisk all ingredients together until whipped cream holds medium peaks. Serve immediately or refrigerate for up to 4 hours. Makes about 1½ cups (375 ml)
Drink Pairings
Salted Honeycomb & Smoked Almond Beehive Baked Alaska
Ingredients
Serves Makes about 6 Baked Alaskas
½ cup + ¼ cup (125 + 60 ml) granulated sugar, divided
¼ cup + ⅔ cups (60 + 150 ml) clover honey, divided
1½ tsp (7 ml) baking soda
1 tsp (5 ml) Maldon sea salt flakes
4 cups (1 L) good quality store-bought vanilla ice cream
½ cup (125 ml) smoked almonds, roughly chopped
1 store-bought pound cake, cut into ½-in (1 cm) thick slices
4 large egg whites
edible flowers, berries, herbs or pea shoots, for garnish
Instructions
- To make salted honeycomb, line a rimmed baking sheet with parchment paper and set aside. In a medium, heavy-bottomed saucepan over medium-low heat, combine ½ cup (125 ml) sugar and ¼ cup (60 ml) honey. Let sugar dissolve while gently whisking constantly, about 5 minutes. Increase heat to medium and bring to a lazy simmer, whisking often, until mixture reaches 300 F (150 C) on an instant-read thermometer, about 3 to 5 minutes. Take care not to overcook, as honeycomb will taste burnt.
- Remove saucepan from heat and immediately whisk in baking soda and salt. Be careful, as mixture will steam and turn into a thick foam. Pour this foamy mixture immediately onto prepared baking sheet. Let sit at room temperature until cool, about 1 hour. Use a sharp knife to chop honeycomb into no smaller than bite-sized chunks and shards. Transfer to an airtight container and set aside.
- Place ice cream in a bowl and let soften slightly. Stir in smoked almonds and about half the chopped honeycomb until well combined. Transfer to freezer for 1 hour.
- Meanwhile, cut 2.5-in (6 cm) rounds out of pound cake. You should get at least 6 rounds. Feel free to fit together a few pieces if needed. Transfer rounds to a parchment-lined baking sheet.
- Dollop about ¾ cup (175 ml) ice cream onto each piece of pound cake and shape into a tall dome. Place ice cream-topped cakes in freezer until completely frozen, about 4 hours.
- When ready to serve, make meringue. In a small saucepan, heat remaining ⅔ cup (150 ml) honey until it reaches 242 F (117 C) on an instant-read thermometer.
- Meanwhile, whip egg whites in bowl of a stand mixer fitted with whisk attachment over medium-high speed, until it forms soft peaks. Add remaining ¼ cup (60 ml) sugar and continue to whisk until well incorporated, about 2 minutes. Reduce mixer speed to low and slowly pour in cooked honey in a very thin stream. Once it is all added, increase speed to medium-high and continue whisking until meringue is cooled, shiny and holds a peak, about 5 to 10 minutes. Place meringue in a large piping bag fitted with a plain round tip.
- To serve, working with 1 ice cream-topped cake at a time, place cake on a serving plate. Pipe honey meringue around cake and ice cream, starting from the plate and working your way up in concentric circles. Alternatively, you can spread a thick layer of meringue all around the cake and ice cream. Caramelize meringue using a culinary torch. Garnish with extra salted honeycomb candy, edible flowers, berries, herbs and/or pea shoots. Repeat with remaining cakes and serve immediately.
Drink Pairings
Sugared Rhubarb Brioche Tart
Ingredients
Serves one 10-in (25 cm) tart
DOUGH
2¼ cups (560 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
2 tsp (10 ml) instant dry yeast
2 tsp (10 ml) finely grated lemon zest
2 tsp (10 ml) finely grated orange zest
½ tsp (2.5 ml) fine sea salt
⅓ cup (75 ml) whole milk or buttermilk
1 egg + 1 egg yolk
¼ cup (60 ml) freshly squeezed orange juice
½ cup (125 ml) salted butter, softened, cut into small pieces
RHUBARB TOPPING
⅔ cup (150 ml) crème fraîche
1 cup (250 ml) granulated sugar
finely grated zest of 1 orange
2 tsp (10 ml) pure vanilla extract
3 to 4 stalks fresh rhubarb, (generous 2¼ cups (about 560 ml) total), sliced into ⅓-in (0.8 cm) pieces
2 tbsp (30 ml) very cold butter
icing sugar, for dusting
Instructions
- To make Dough, in bowl of a stand mixer fitted with dough hook attachment, combine flour, sugar, yeast, zests and salt. In a small bowl, combine milk, egg, egg yolk and orange juice. With mixer on medium-low, add egg mixture and mix to combine, then increase speed to medium and gradually add butter, mixing to form a soft dough. Continue mixing for 4 to 5 minutes, or until smooth and glossy. Butter inside of a large bowl and transfer Dough to bowl. Cover with plastic wrap and let stand in a warm place until doubled in size, about 1½ hours.
- Preheat oven to 400 F (200 C). Butter bottom and sides of a 10-in (25 cm) fluted tart pan with a removable bottom. Turn Dough out onto a lightly floured surface and roll into a 12-in (30 cm) round. Transfer Dough to pan and press it into bottom and up grooved edges of pan. Using a fork, prick base and sides of Dough about 8 to 10 times all over.
- To make Rhubarb Topping, spread crème fraîche over Dough base. In a small bowl, combine sugar and orange zest. Stir with a fork, mashing sugar and zest together to release orange oils. Add vanilla and mix well. Sprinkle half the sugar mixture over crème fraîche. In a medium bowl, combine rhubarb and remaining sugar, tossing to coat rhubarb. Scatter rhubarb evenly over tart base and coarsely grate cold butter over top with a box grater.
- Transfer tart pan to a baking sheet and bake for 20 minutes. Decrease heat to 350 F (180 C) and bake until golden brown, another 10 to 12 minutes. Remove from oven and let cool for 30 minutes.
- To serve, remove tart from pan and slide off metal base. Dust with icing sugar, cut into wedges and serve. Wrap any leftover tart well and store in refrigerator for up to 5 days. Reheat at 375 F (190 C) for 10 minutes before serving, if desired.
Drink Pairings
Red Berry & Meringue Cheesecake
Ingredients
Serves Serves 8 to 10
2 large egg whites, room temperature
⅛ tsp (0.5 ml) cream of tartar
½ cup (125 ml) berry sugar
red gel food colouring (optional)
1¾ cups (425 ml) finely crushed graham cracker crumbs
6 tbsp (90 ml) unsalted butter, melted
½ tsp (2.5 ml) kosher salt
4 oz (125 g) white chocolate, melted
2 x 8 oz (250 g) packages cream cheese, room temperature
1 x 14 oz (398 ml) can sweetened condensed milk
1 vanilla bean, split and seeds scraped out
¼ cup + 1 tbsp (60 + 15 ml) fresh lemon juice, divided
½ cup (125 ml) roughly chopped freeze-dried raspberries or strawberries, plus extra for garnish
½ cup (125 ml) seedless raspberry jam
1½ cups (375 ml) whipping cream
2 tbsp (30 ml) skim milk powder (optional)
1 tsp (5 ml) vanilla extract
fresh raspberries and strawberries, for garnish
Instructions
- Start by making meringues. Preheat oven to 225 F (110 C). Line a baking sheet with parchment paper and set aside.
- In bowl of a stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium speed until soft peaks form, about 3 minutes. With mixer running, add sugar 1 tbsp (15 ml) at a time, waiting until each is fully incorporated before adding more. Continue mixing until egg whites are glossy and hold stiff peaks, about 4 minutes.
- If making red striped meringues, fit a piping bag with a large star tip. Using a small paint brush or wooden skewer, paint vertical stripes the length of the pastry bag with a few drops of food colouring. Transfer meringue to piping bag and pipe meringues onto prepared baking sheet, about 1-in (2.5 cm) in base diameter. Transfer to oven and bake for 45 minutes to 1 hour. Meringues should easily be able to lift off parchment. Turn off oven. Prop oven door open with a wooden spoon and let meringues cool completely, about 2 hours. Meringues should feel crisp and dry. Use right away or store in an airtight container at room temperature for 1 day.
- To make cheesecake crust, in a medium bowl, mix together graham cracker crumbs, butter, salt and white chocolate until well combined. Press mixture evenly into an 8 or 9-in (20 or 23 cm) tart pan with removable bottom. Transfer to freezer while making filling.
- Place cream cheese in a large bowl. Using a hand-held electric mixer at medium-high speed, beat cream cheese until smooth, about 1 minute. Beat in condensed milk, scraping down sides of bowl with a rubber spatula as needed. Add vanilla seeds and ¼ cup (60 ml) lemon juice and mix until thoroughly incorporated. With a rubber spatula, fold in freeze-dried fruit. Pour filling into chilled crust and smooth top with a rubber spatula. Refrigerate until firm, about 3 hours or up to overnight.
- Meanwhile, in a small bowl, whisk together jam with remaining 1 tbsp (15 ml) lemon juice. Set aside.
- When ready to serve, make whipped cream. In a large bowl, whisk together whipping cream, skim milk powder, if using, and vanilla extract until medium peaks form, about 4 minutes.
- Remove cheesecake from tart pan and place on a cake stand or serving plate. Drizzle raspberry jam mixture over cheesecake, then dollop with whipped cream. Garnish with meringues, fresh raspberries and strawberries and a sprinkle of crushed freeze-dried fruit. Slice and serve.
Drink Pairings
Dark-Chocolate Dipped Baklava Rolls
Ingredients
Serves 15 baklava rolls
½ cup + 1 tbsp (125 + 15 ml) sugar, divided
1 orange, zest and juice, divided
¼ cup (60 ml) water
2½ cups (625 ml) raw walnut pieces
½ tbsp (7.5 ml) ground cinnamon
¼ tsp (1 ml) sea salt
½ cup (125 ml) salted butter, plus extra if needed
1 tbsp (15 ml) honey
10 phyllo sheets, thawed if frozen
½ cup (125 ml) dark chocolate chips
1 tbsp (15 ml) whipping cream
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- To make syrup, in a small saucepan over medium-high heat, stir together ½ cup (125 ml) sugar, orange juice and water. Once sugar has dissolved completely, remove from heat and set aside to cool.
- In bowl of a food processor, combine walnuts, cinnamon, remaining 1 tbsp (15 ml) sugar, salt and orange zest. Pulse on high until texture resembles fine sand. Reserve ½ cup (125 ml) walnut mixture and set aside.
- In a small heatproof bowl, microwave butter and honey on high for 30 seconds, or until melted.
- Lay a sheet of phyllo on a clean, dry surface. Using a pastry brush, brush entire sheet with butter mixture. Lay a second sheet on top and repeat. Roughly divide the walnut mixture into fifths. With the long edge of the phyllo sheet parallel to you, spoon ¹/₅ of the walnut mixture along the entire edge of the pastry to form a 1-in (2.5 cm) line. Gently roll pastry up completely to form a log. Repeat with remaining phyllo; you should have 5 rolls.
- 6 Place baklava on lined baking sheet, snugly side by side like sardines. Don’t worry if there is open space left on baking sheet. Brush tops of baklava with remaining butter mixture. Transfer to oven and bake for 15 to 20 minutes, or until golden brown and crisp. Remove from oven and immediately pour syrup over baklava. Let cool at room temperature for 1 hour.
- In a heatproof bowl, combine chocolate chips and whipping cream. Microwave on high for 20-second intervals until melted, stirring each time.
- Cut between each log to separate the baklava, then cut each log into 3 pieces. Dip each into melted chocolate, then into reserved walnut mixture. Transfer to a lined baking sheet to set before serving, about 10 minutes. Store in an airtight container at room temperature for up to 1 week.