Gin & Tonic Pops
Ingredients
Serves 10
1 cup (250 ml) gin
2 limes, juice and zest
1 cup (250 ml) chopped cucumber
3 large basil leaves
3 cups (750 ml) tonic water
1 tbsp (15 ml) Green Chartreuse (optional)
1 to 2 tbsp (15 to 30 ml) sugar dissolved in 1 to 2 tbsp (15 to 30 ml) warm water, as needed
Instructions
- In a large blender, combine gin, lime juice and zest, cucumber and basil. Blend on high for 1 minute, or until smooth.
- Place a fine mesh sieve over a bowl or container. Pour gin mixture through sieve to strain out any particles. Discard solids.
- In a large spouted jug, stir together gin mixture, tonic water and Chartreuse, if using. Taste for sweetness and stir in dissolved sugar to taste, if desired.
- Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
Chocolate Raspberry Truffle Tart
Ingredients
Serves 8 to 10
Crust:
1⅔ cups (400 ml) chocolate wafers
½ cup (125 ml) lightly roasted hazelnuts, peeled
1 pinch salt
½ cup (125 ml) unsalted butter, melted
Filling:
2 generous cups (about 500 ml) fresh raspberries, divided, plus extra for garnish
1 lb (454 g) highest-quality bittersweet chocolate (63%)
2 cups (500 ml) whipping cream
cocoa powder and ground cookie crumbs, for garnish
Instructions
- To make Crust, preheat oven to 350 F (180 C). Lightly butter an 11-in (28 cm) fluted tart pan with a removable bottom. In bowl of a food processor, combine chocolate wafers, hazelnuts and salt. Process until finely ground. Add melted butter and pulse until well combined. Transfer crumb mixture to tart pan and press firmly and evenly into bottom and up sides of pan. Place pan on a baking sheet and bake for 12 to 15 minutes, or until crust is dry and set. Remove from oven and let cool completely in tart pan on baking sheet.
- Meanwhile, prepare Filling. In bowl of a food processor, purée 1 cup (250 ml) raspberries until smooth. Pass through a fine mesh sieve set over a medium bowl, pressing hard on solids to extract as much liquid as possible. Discard seeds.
- Combine chocolate and cream in a medium heavy-bottomed saucepan. Warm over low heat, stirring, until chocolate is completely melted and smooth, about 10 minutes. Remove from heat and let cool slightly, then whisk in raspberry purée. Scatter remaining 1 cup (250 ml) raspberries over cooled crust. Pour chocolate mixture into tart shell and smooth top with an offset spatula, making sure all raspberries are covered by chocolate. Cover tightly with plastic wrap and refrigerate overnight.
- To serve, carefully remove tart from pan sides, leaving it on pan base, and garnish with a very light dusting of cocoa powder, a sprinkle of cookie crumbs and fresh raspberries. Transfer tart to a serving platter and allow to come to room temperature before slicing.
Drink Pairings
Blueberry, Shiraz & Black Pepper Shortcakes
Ingredients
Serves 6
2 cups (500 ml) Shiraz
¼ cup (60 ml) + 2 tbsp (30 ml) granulated sugar, divided
½ vanilla bean, seeds scraped out, pod and seeds reserved, divided
¼ tsp (1 ml) freshly ground black pepper
2 cups (500 ml) fresh blueberries, rinsed and patted dry
2 cups (500 ml) all-purpose flour
1 tbsp (15 ml) baking powder
½ tsp (2.5 ml) fine sea salt
1 tsp (5 ml) finely grated lemon zest
½ cup (125 ml) cold unsalted butter, cut into cubes
¾ cups (175 ml) 10% cream, plus extra for brushing
4 tsp (20 ml) turbinado sugar
8 oz (250 g) mascarpone cheese, softened but still slightly chilled
1¼ cups (310 ml) 35% whipping cream
½ cup (125 ml) icing sugar
Instructions
- Start by making a blueberry, Shiraz and black pepper syrup. In a medium saucepan over medium-high heat, stir together wine, ¼ cup (60 ml) granulated sugar and vanilla pod only. Bring to a boil and, stirring often, reduce mixture to ¾ cup (175 ml), about 15 to 20 minutes. Remove from heat and stir in black pepper. Set aside to cool to room temperature. Remove and discard vanilla pod and stir in blueberries. This can be made up to 2 days in advance an6d stored in an airtight container in refrigerator.
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper and set aside.
- To make shortcakes, in a food processor fitted with steel S-blade attachment, pulse together flour, remaining 2 tbsp (30 ml) granulated sugar, baking powder, salt and lemon zest. Add butter and pulse until a sandy texture is achieved. Add 10% cream and pulse until a moist, soft dough just comes together. Turn dough out onto a lightly floured work surface and divide into 6 roughly equal pieces. Place on prepared baking sheet and gently pat each one into a circle about ¾-in (2 cm) thick. Brush with a little extra 10% cream and sprinkle with turbinado sugar. Bake until lightly golden, about 12 to 14 minutes. Transfer shortcakes to a wire rack to cool.
- Meanwhile, make mascarpone cream. In a medium mixing bowl, beat mascarpone with a rubber spatula until smooth. In a large mixing bowl, combine 35% cream, icing sugar and vanilla seeds. With a handheld mixer, whip until soft peaks form. Add cream mixture to mascarpone and fold together with a rubber spatula until fully incorporated.
- To serve, divide shortcakes between serving dishes, splitting shortcakes in half crosswise, if desired. Top with blueberry, Shiraz and black pepper syrup and a dollop of mascarpone cream and serve immediately.
Drink Pairings
Key Lime Pie
Ingredients
Serves 6 to 8
Crust:
1½ cups (375 ml) finely crushed graham cracker crumbs
2 tbsp (30 ml) packed light brown sugar
¼ cup + 2 tbsp (90 ml) salted butter, melted
Filling:
4 egg yolks
14 oz (414 ml) sweetened condensed milk
2 tsp (10 ml) lime zest
¾ cup (175 ml) freshly squeezed key lime (or regular lime) juice
2 tbsp (30 ml) white rum
1 tsp (5 ml) vanilla
pinch salt
Topping:
1 cup (250 ml) whipping cream, chilled
½ cup (125 ml) full-fat Greek yogurt
3 tbsp (45 ml) icing sugar
1 tsp (5 ml) vanilla
1 tbsp (15 ml) white rum
lime zest, for garnish
Instructions
- To make Crust, preheat oven to 325 F (170 C). In a medium bowl, combine graham cracker crumbs, brown sugar and melted butter. Stir with a fork until mixture is well combined. Press crumbs firmly into bottom and up sides of a 9-in (23 cm) pie pan. Bake until golden brown, about 10 to 15 minutes. Remove from oven and let cool. Leave oven on for next step.
- To make Filling, in a bowl, whisk egg yolks and condensed milk until pale and well combined, about 5 minutes. Mix in lime zest, lime juice, rum, vanilla and salt. Pour mixture into cooled crust and bake until filling is just set and starting to puff around edges, 15 to 20 minutes. Remove from oven and let cool completely.
- To make Topping, in bowl of an electric mixer, combine cream, yogurt, icing sugar, vanilla and rum and beat until soft peaks form, about 3 to 4 minutes. Dollop pie with topping and garnish with lime zest.
Drink Pairings
Burnt Basque Cheesecake
Ingredients
Serves 1 x 10-in (25 cm) cake
2 lbs (907 g) Philadelphia cream cheese, room temperature, cut into small cubes
6 large eggs, room temperature
2½ cups (625 ml) granulated sugar
1⅔ cups (400 ml) sour cream (full fat)
1 small lemon, zest only
2 tbsp (30 ml) cornstarch
1 pinch salt
1 tsp (5 ml) pure vanilla extract
fresh seasonal berries, to serve
whipped cream, to serve (optional)
Instructions
- Preheat oven to 500 F (260 C). Line base and sides of a 10-in (22 cm) springform pan with parchment paper, leaving sides extending 2-in (5 cm) above top of pan.
- In a blender, combine cream cheese, eggs, sugar, sour cream, lemon zest, cornstarch, salt and vanilla. Blend until completely smooth, strain mixture through a fine mesh sieve and pour into prepared pan.
- Transfer to oven and bake until cake is set around edges but still wobbly in centre, and top of cake turns a dark golden brown, about 45 to 50 minutes. Cake will rise during baking and fall when cooled. Allow to cool to room temperature, then cover and chill until firm, preferably overnight.
- To serve, garnish cheesecake with fresh seasonal berries and serve with whipped cream, if desired. Leftover cake can be tightly wrapped and frozen for up to 1 month.
Drink Pairings
Limoncello Cupcakes
Ingredients
Serves 12
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
½ cup (125 ml) unsalted butter, room temperature, divided
8 oz (227 g) cream cheese, room temperature, divided
1 cup (250 ml) granulated sugar
3 large eggs
3 tbsp (45 ml) limoncello, divided
½ cup (125 ml) whole milk
1 tsp (5 ml) finely grated lemon zest
3 tbsp (45 ml) lemon juice
1 tbsp (15 ml) vanilla extract
3 cups (750 ml) icing sugar, sifted, plus extra as desired
yellow gel food colouring (optional)
mint leaves and lemon candies or lemon peel twist, for garnish (optional)
Instructions
- Preheat oven to 350 F (180 C). Line a standard muffin tin with muffin liners and set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, cream together ¼ cup (60 ml) butter, 2 oz (57 g) cream cheese and sugar on medium speed until light and fluffy, about 2 to 3 minutes, scraping down sides of bowl occasionally to ensure mixture is properly combined. Add eggs, one at a time, beating well after each addition. Beat in 2 tbsp (30 ml) limoncello. On low speed, alternately add flour mixture in thirds and milk in halves, beginning and ending with flour mixture. Add lemon zest and juice and vanilla and mix on low speed just until incorporated. Divide batter between lined muffin tins and bake until lightly golden brown and a wooden skewer inserted in centre comes out clean, about 20 to 30 minutes. Remove from tins and transfer to a wire rack to cool completely.
- Meanwhile, make frosting. In bowl of a stand mixer fitted with paddle attachment, beat together remaining ¼ cup (60 ml) butter and 6 oz (170 g) cream cheese until light and fluffy. Beat in remaining 1 tbsp (15 ml) limoncello. Gradually add icing sugar on low speed, then increase speed to medium and beat until frosting is smooth, about 1 minute. If desired, colour frosting with a few drops food colouring. Adjust frosting consistency by adding a bit more icing sugar, if desired.
- When ready to serve, pipe or spread frosting over cupcakes and decorate with mint leaves and a lemon candy or lemon peel twist, if desired. Cupcakes are best eaten the day they are assembled, but leftovers can be stored in an airtight container in refrigerator for up to 4 days.
Drink Pairings
Sparkling Kiwi Cake
Ingredients
Serves 10 to 12
cooking spray or vegetable oil, for greasing
½ cup + 2 tbsp (155 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
1 tsp (5 ml) baking powder
¼ tsp (1 ml) kosher salt
2 large egg whites, room temperature
⅓ cup (75 ml) dry sparkling wine
1 tsp (5 ml) vanilla extract
¼ cup + 2 tbsp (90 ml) unsalted butter, room temperature
½ cup + 3½ tbsp (177 ml) granulated sugar, divided
1¼ cup (310 ml) whipping cream
¾ cup (175 ml) plain Greek yogurt
8 to 10 green kiwis
Instructions
- Preheat oven to 350 F (180 C). Grease a 9-in (23 cm) round cake pan with cooking spray or vegetable oil, then line bottom with a round of parchment paper. Set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder and salt. Set aside.
- In another medium bowl, whisk together egg whites, sparkling wine and vanilla. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, cream butter and ½ cup + 2½ tbsp (162 ml) sugar on medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl occasionally to ensure mixture is properly combined. On low speed, alternately add flour mixture in thirds and egg mixture in halves, beginning and ending with flour mixture. Pour batter into prepared cake pan and bake until sides of cake start to release from pan and a wooden skewer inserted in middle of cake comes out clean, about 25 to 30 minutes. Cool in pan on a wire rack for 30 minutes, then turn cake out onto wire rack and allow to cool completely.
- In cleaned bowl of stand mixer fitted with whisk attachment, whisk together cream and remaining 1 tbsp (15 ml) sugar until soft peaks form. Add yogurt and whip until stiff peaks form.
- Line an 8-in (20 cm) round cake ring or springform pan with a collar of acetate about 3-in (8 cm) high and secured with a small piece of tape on outside of acetate. If using cake ring, place acetate-lined cake ring on a plate or platter. Trim cooled cake to an 8-in (20 cm) round to fit snugly inside acetate ring. (Discard or snack on cake scraps.) Place cake inside acetate and lightly press into place to create bottom layer. Peel and thinly slice 3 to 4 kiwis. Arrange kiwi slices in concentric circles over cake, overlapping each piece slightly, leaving a ½-in (1.25 cm) border uncovered around edge. Dollop or pipe yogurt mixture over kiwi and level with a small offset spatula or spoon. Refrigerate cake for 4 hours, until set.
- When ready to serve, unmould cake and remove acetate. Peel and thinly slice remaining kiwis and arrange in concentric circles over top of entire cake, overlapping each piece of kiwi slightly. Slice and serve. Any leftovers may be refrigerated for up to 3 days.
Drink Pairings
Panna Cotta Tart with Rhubarb Gin Gelée
Ingredients
Serves 10 to 12
3½ oz (100 g) shelled raw pistachios, plus extra for garnish
1¼ cups (310 ml) all-purpose flour, plus extra for dusting
⅓ cup (75 ml) icing sugar
½ tsp (2.5 ml) + 1 pinch fine sea salt, divided
½ cup (125 ml) chilled unsalted butter, cut into cubes
1 to 2 tbsp (15 to 30 ml) ice water
1 large egg, lightly beaten
1 cup (250 ml) whole milk
2 tsp (10 ml) + 1¼ tsp (6 ml) powdered gelatin, divided
2 tbsp + 2 tsp (40 ml) granulated sugar
½ vanilla bean, split and seeds scraped out
½ cup (125 ml) whipping cream
¾ cup (175 ml) water
¼ cup (60 ml) gin
1 cup (250 ml) finely chopped rhubarb (about 1 large stalk)
edible flowers, for garnish (optional)
Instructions
- Preheat oven to 350 F (180 C). Line base of a 9-in (23 cm) fluted tart pan with removable bottom with a round of parchment paper.
- To make tart shell, in bowl of a food processor fitted with steel blade attachment, pulse 3½ oz (100 g) pistachios until very finely chopped. Add flour, icing sugar and ½ tsp (2.5 ml) salt, then pulse until well combined. Add butter and pulse until mixture resembles large breadcrumbs. Add 1 tbsp (15 ml) ice water and pulse until mixture forms large clumps. If mixture is not coming together, add more ice water, 1 tsp (5 ml) at a time, as needed. Tip pastry dough out onto a piece of parchment paper or plastic wrap and use it to help press dough together into a flat disc. Wrap and refrigerate for at least 30 minutes and up to 2 hours.
- Dust a large piece of parchment paper with flour and place chilled dough on top. Lightly dust top of dough with flour, then roll out into a large circle, about ⅛-in (0.25 cm) thick. Using parchment paper, flip dough into tart pan, gently guiding dough into edges of pan. Pull away paper and fix any gaps or tears that may have formed in dough. Trim overhanging dough to ½-in (1.25 cm) above lip of pan and allow excess pastry to stand straight up. Reserve dough trimmings for later use, setting aside at room temperature. Prick base of tart shell all over with a fork and place in freezer for 15 minutes.
- Line shell with parchment paper and pie weights (dried beans or rice also work). Bake for 20 minutes, until starting to brown and firm up around edges. Using parchment paper, transfer pie weights to a heatproof bowl to cool, or remove dried beans or rice and discard (or reserve for future blind baking). Using a sharp knife, cut away any excess pastry above lip of pan. Use thin pieces of reserved pastry dough to patch any cracks or gaps in shell. Brush all over inside of shell with beaten egg and bake for 15 minutes more, until dry and lightly browned. Cool to room temperature in pan on a wire rack, then place cooled tart shell in pan in freezer while making panna cotta.
- To make panna cotta, pour milk into a small saucepan and sprinkle over 2 tsp (10 ml) gelatin. Set aside and allow gelatin to bloom for 5 minutes. Then heat saucepan over medium-low heat, stirring occasionally, until gelatin has dissolved, about 3 to 4 minutes. Add sugar and vanilla seeds, stirring until sugar has dissolved, about 2 minutes more. Take care that milk mixture never comes to a simmer. Remove from heat and stir in cream and a pinch of salt. Pour about ½ cup (125 ml) panna cotta mixture into frozen tart shell and swirl around to coat bottom. Return to freezer for 10 minutes, then place tart shell on a baking sheet, stir remaining panna cotta mixture and pour into tart shell. Refrigerate until set, about 2 hours.
- Meanwhile, make rhubarb gin gelée. Pour ¾ cup (175 ml) water and gin into a small saucepan and sprinkle over remaining 1¼ tsp (6 ml) gelatin. Set aside and allow gelatin to bloom for 5 minutes.
- Heat saucepan over medium-low heat and stir in rhubarb. Bring to a simmer and cook, stirring often, until rhubarb is very soft, about 8 minutes. Strain through a fine mesh strainer into a liquid measuring cup, pressing down lightly on rhubarb to extract as much liquid as possible. Discard remaining solids. Let gelée come to room temperature, stirring occasionally; this should take about 25 minutes. Stir and pour over cold panna cotta tart layer and return to refrigerator to allow gelée to set for about 1 hour and up to 3 hours.
- To serve, carefully remove tart from pan and transfer to a serving platter. Garnish with chopped pistachios and edible flowers, if desired. Cut into slices and serve. Tart is best eaten the day it is made, but leftovers may be refrigerated for up to 2 days.
Drink Pairings
Chocolate-Glazed Carrot Bundt Cake
Ingredients
Serves 12
butter, for greasing
flour, for dusting
2 cups (500 ml) carrots, scrubbed, but not peeled, and cut into ½-in (1.25 cm) pieces
¾ cup (175 ml) grapeseed oil
1 tbsp (15 ml) vanilla extract
3 large eggs
1¾ cups (425 ml) granulated sugar
1¾ cups + 2 tbsp (455 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) ground cinnamon
1 tsp (5 ml) fine salt
6 oz (170 g) bittersweet chocolate
1 tsp (5 ml) clover or light-coloured honey
7 tbsp (105 ml) unsalted butter, cut into chunks
Instructions
- Place oven rack in centre of oven, then preheat to 425 F (220 C). Generously butter a 10-cup (2.35 L) Bundt pan, then dust with flour, tapping out excess. Set aside.
- In a blender, combine carrots, oil, vanilla, eggs and sugar and blend until completely smooth. Transfer mixture to a large bowl and sift flour, baking powder, cinnamon and salt over top. With a spatula, fold dry ingredients into carrot mixture until no traces of flour remain. Pour batter into prepared Bundt pan and bake for 5 minutes. Lower oven temperature to 400 F (200 C) and continue to bake until a toothpick inserted in centre comes out clean, about 30 minutes. Allow cake to cool in pan on a wire rack for 10 minutes, then turn out onto wire rack set over a rimmed baking sheet to cool completely.
- Once cake has cooled, make chocolate glaze. Set a heatproof bowl over a saucepan filled with 1-in (2.5 cm) of water. Add chocolate, honey and butter to bowl, then place saucepan and bowl over medium heat and bring water to a simmer. Stir chocolate mixture occasionally with a spatula until glaze is uniform and smooth, about 10 minutes.
- Pour glaze over cake, coating it and allowing excess glaze to drip off onto baking sheet. Allow glaze to set for at least 20 minutes before slicing and serving. Leftover cake will keep in an airtight container at room temperature for up to 2 days.
Drink Pairings
OSMANTHUS JELLIES
Ingredients
Serves 6 jellies
2 tsp (10 ml) Agar Agar powder
2 cups (500 ml) water
2 tbsp (30 ml) osmanthus flowers
3 tbsp (45 ml) honey
1 tbsp (15 ml) goji berries, rehydrated in hot water for 10 minutes then drained
6 shiso leaves, to serve
edible gold leaf, for garnish (optional)
Instructions
- In a small saucepan, whisk together agar agar and water. Bring to a boil over high heat, then reduce to medium heat and simmer for 2 minutes. Turn off heat.
- Whisk in osmanthus flowers and honey and allow mixture to sit for 5 minutes. Mix in goji berries.
- Pour mixture into 2¾-in (7 cm) domed silicon moulds and allow to set in refrigerator for at least 1 hour, or until mixture is firm and can be turned out.
- Turn jellies out onto a plate. Place each jelly on a shiso leaf on a serving platter and garnish with edible gold leaf, if using. Jellies can be made a day ahead and kept in moulds, or stored in an airtight container. Serve cold.