MAPLE PUMPKIN CASHEW “CHEESECAKE” WITH SALTED CARAMEL
Ingredients
Serves 10
1 cup (250 ml) raw cashews
1 cup (250 ml) pecans, divided
1 cup (250 ml) rolled oats
¼ cup (60 ml) almond flour
¼ cup (60 ml) unsweetened shredded coconut
1¾ tsp (9 ml) salt, divided
¼ cup (60 ml) coconut oil
2 tbsp (30 ml) + ¾ cup (175 ml) maple syrup, or more to taste, divided
1 x 15 oz (450 g) block firm tofu
1 x 14 oz (398 ml) can pumpkin purée
¼ cup (60 ml) + ½ cup (125 ml) coconut cream , divided
1 tsp (15 ml) agar agar (can be omitted for a softer cake)
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground cardamom
½ tsp (2.5 ml) ground nutmeg
1 tbsp (15 ml) vanilla extract
½ lemon, juice only
½ cup (125 ml) vegan butter
½ cup (125 ml) brown sugar
½ cup (125 ml) white sugar
1 cup (250 ml) candied pecans, for garnish
coconut whipped cream, to serve
Instructions
- Preheat oven to 350 F (180 C). Line the bottom of a 9-in (2.5 L) springform cake pan with parchment paper.
- Boil water and pour over raw cashews in a heatproof bowl. Set aside for 20 minutes.
- To make crust, in a food processor, place pecans, oats, almond flour, shredded coconut and 1 tsp (5 ml) salt. Pulse until combined. Add coconut oil and 2 tbsp (30 ml) maple syrup and pulse again until incorporated. Mixture should stick together when pinched.
- Drop mixture into cake pan. Wet hands with water and press mixture down to form an even crust. Bake for 10 minutes, rotate and bake for another 10 minutes or until golden brown and toasted. Remove and let cool completely.
- While crust is cooling, make filling. Strain cashews and place into a high-speed blender with tofu, pumpkin purée, ¾ cup (175 ml) maple syrup, ¼ cup (60 ml) coconut cream, agar agar (if using), ½ tsp (2.5 ml) salt, ground cinnamon, ground cardamom, ground nutmeg, vanilla extract and lemon juice. Blend on high until silky. Line the sides of springform pan and pour pumpkin mixture on top of the crust. Smooth the top and refrigerate for a minimum of 8 hours, overnight for best results.
- To make salted caramel, in a small sauce pan on medium heat, melt butter with brown and white sugar. Using a whisk, stir until sugar has dissolved completely. Turn off heat and whisk in ½ cup (125 ml) coconut cream and ¼ tsp (1 ml) salt. Pour into a small container and refrigerate until ready to serve.
- To serve, crumble candied pecans over top and drizzle with salted caramel. Serve topped with coconut whipped cream.
Drink Pairings
THE NIGHT KING
Ingredients
Serves 1
1½ oz (45 ml) Highland Park Magnus
½ oz (15 ml) Guinness Syrup *
1 oz (30 ml) espresso
½ oz (15 ml) Fernet-Branca
½ oz (15 ml) Baileys Irish Cream
1 pinch of salt
lemon twist, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients, except garnish, and shake to combine. Double strain into a coupe glass and garnish with a lemon twist.
- *For Guinness Syrup: In a saucepan, combine 1 cup (250 ml) each Guinness and white sugar and bring to a simmer, do not let boil. Reduce by one third. Allow to cool to room temperature before using.
Featuring
ENCHANTRESS
Ingredients
Serves 1
1½ oz (45 ml) Sipsmith London Dry Gin
¾ oz (22 ml) Aalborg Taffel Akvavit
½ oz (15 ml) Cointreau
1 oz (30 ml) lemon juice
1 oz (30 ml) Ginger-Passion fruit Cordial *
3 dashes Angostura Bitters
candied ginger, for garnish
lemon wheel, for garnish
rosemary sprig, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients except for garnishes, shake to combine. Double strain into a Collins glass filled with ice and garnish with candied ginger, lemon wheel and rosemary sprig.
- * For Ginger-Passion fruit Cordial: In a saucepan, combine 1 cup (250 ml) each white sugar and passion fruit purée, 3½ oz (105 ml) fresh ginger juice (at specialty stores) and ½ cup (125 ml) water and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.
Featuring
HIGHTIME
Ingredients
Serves 1
1½ oz (45 ml) Suntory Whisky Toki
½ oz (15 ml) Alvear Medium Dry Sherry
¾ oz (22 ml) Red Bean & Black Sesame Syrup
¾ oz (22 ml) lemon juice
4 oz (125 ml) soda water
pandan or banana leaves, for garnish (optional)
Instructions
- In a cocktail shaker with ice, add first 4 ingredients and give a short, sharp shake. Strain into Collins glass and top with soda and fresh ice.
- To make RED BEAN & BLACK SESAME SYRUP: In a saucepan, lightly toast 1 tbsp (15 ml) black sesame seeds. Add 2 cups (500 ml) water and 2 tbsp (30 ml) red bean paste, then bring to a boil. Remove from heat. Strain out seeds, add 1¾ cups + 1/8 cup (450 ml) sugar and stir to dissolve. Store in refrigerator for up to 1 week.
Featuring
VAMPIRE BLOODSICKLE
Ingredients
Serves 1
¼ oz (7 ml) Luxardo Sambuca Passione Nera
1½ oz (45 ml) Beefeater London Dry Gin
¾ oz (22 ml) Noilly Prat Extra Dry Vermouth
¾ oz (22 ml) lemon juice
1 oz (30 ml) raspberry coulis, for garnish
Instructions
- Pour sambuca into bottom of a wine glass then fill with crushed ice. In a cocktail shaker, combine gin, vermouth and lemon juice. Shake with ice and strain into prepared glass. Drizzle raspberry coulis overtop of cocktail and allow it to cascade through crushed ice.
Featuring
OSAKE SPRITZ
Ingredients
Serves 1
1 oz (30 ml) Beefeater London Dry gin
2 to 4 oz (60 to 125 ml) Granville Island Osake Junmai Nama sake
1 oz (30 ml) Lemon Grass Syrup
½ oz (15 ml) fresh lime juice
4 oz (125 ml) Cold Brewed Jasmine Green Tea
soda water, to top
Instructions
- Add gin, sake, Lemon Grass Syrup, lime juice and jasmine tea to a shaker. Add ice and shake hard until cold. Strain into a tall glass over ice and top with soda water. Garnish with slivers of lemon grass, heirloom purple carrot and edible flowers, if desired.
- For LEMON GRASS SYRUP: Make a 1:1 ratio of sugar to water, approximately 2 cups (500 ml) sugar to 2 cups (500 ml) water in a heavy-bottom saucepan. Chop 1 lemon grass stalk and add to sugar syrup and boil for a couple of minutes. Strain and set aside to cool. Ready to use once cooled.
- For COLD BREWED JASMINE GREEN TEA: Add 4 to 5 tbsp (60 to 75 ml) of high-quality Jasmine green tea to a clean 2 L (8 cup) container. Fill container with cold water, cover and steep in fridge overnight. After steeping, stir and strain tea into a clean container.
Featuring
DILL MARTINI
Ingredients
Serves 1
2 oz (60 ml) The Botanist Gin
½ oz (15 ml) Noilly Pratt Extra Dry Vermouth
2 sprigs fresh dill (save one for garnish)
Instructions
- Chill a martini glass in the freezer or with ice cubes and water. Take one sprig of fresh dill, gently crunch it in your hand and drop into a mixing glass. Combine gin, vermouth and ice in the mixing glass. Stir until chilled and slightly diluted, then double strain into the cold martini glass. Garnish with a sprig of fresh dill. Try using different herbs to bring an exciting twist to this cocktail.
Featuring
TORONTO COCKTAIL
Ingredients
Serves 1
2 oz (60 ml) Alberta Springs 10-Year-Old
¼ oz (7 ml) Fernet Branca Bitters
¼ oz (7 ml) Simple Syrup (1:1)
1 dash Angostura Bitters
orange zest, for garnish
Instructions
- Stir ingredients in a mixing glass with ice. Strain into a chilled cocktail glass. Twist an orange zest over the drink and use as a garnish.
Featuring
GEISHAGAVE
Ingredients
Serves 1
2 to 3 jalapeño slices, divided
1 oz (30 ml) Don Julio Blanco
1 oz (30 ml) Gekkeikan Sake
1 oz (30 ml) lime juice
¾ oz (22 ml) Jasmine Green Tea Syrup
JASMINE GREEN TEA SYRUP:
2 tsp (10 ml) jasmine green tea
16 oz (500 ml) boiling water
4 cups (1 L) sugar
Instructions
- Muddle 1 slice of jalapeño in cocktail shaker. Combine all ingredients with ice in the shaker. Shake and strain over new ice in a rocks glass. Garnish with remaining jalapeño slices.
- To make JASMINE GREEN TEA SYRUP: Steep a very strong jasmine green tea. In a medium-sized saucepan, combine tea and sugar, simmer until dissolved. Remove from heat and cool before use. Store in a sealed bottle in refrigerator.