CHAI FIGGY CAKES WITH RED WINE CARAMEL AND PEAR CRISPS*
Ingredients
Serves 10 cakes. * Please note, this recipe should be started at least 1 day in advance.
2⅓ cups (575 ml) granulated sugar, divided
1¼ cups (310 ml) water, divided
1 tbsp (15 ml) lemon juice
½-in (1.25 cm) piece fresh ginger, sliced
1 small bartlett pear
½ vanilla bean, halved lengthwise
1 cup (250 ml) red wine
1 tbsp (15 ml) + ½ cup (125 ml) unsalted butter, room temperature, divided, plus extra for greasing
¾ cup (175 ml) chopped dried figs
¾ cup (175 ml) chopped dried dates
1¼ cups (310 ml) boiling water
1 tsp (5 ml) baking soda
3 chai teabags
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
¾ cup (175 ml) packed light brown sugar
3 large eggs, room temperature
lightly sweetened whipped cream, for serving (optional)
Instructions
- To make Pear Crisps, in a small saucepan, combine 1 cup (250 ml) sugar, 1 cup (250 ml) water, lemon juice and ginger and bring to a gentle boil over medium heat. Transfer to a large heatproof bowl and set aside to cool to room temperature. Using a mandolin or sharp knife, carefully cut pear into ⅛-in (0.25 cm) slices. Remove any seeds and submerge pear slices in sugar syrup. Allow to sit at room temperature for at least 4 hours or, even better, overnight.
- Preheat oven to 200 F (93 C). Place a wire rack on a baking sheet and top with a piece of parchment paper.
- Remove pear from syrup, letting any extra syrup drip off, then place in a single layer on parchment-lined rack. Bake, turning over every hour, until firm and crisped, about 4 to 6 hours. Turn off oven and prop open oven door with a wooden spoon, letting pear slices cool completely in oven. Once cooled, use for garnish or store in an airtight container in a cool, dry place for up to 2 days.
- To make Red Wine Caramel, scrape vanilla seeds from pod into a small saucepan, then add vanilla pod and wine. Bring to a boil over medium-high heat until wine is reduced to about ½ cup (125 ml), about 10 minutes. Remove from heat and discard vanilla pod.
- In a medium saucepan, stir together remaining 1⅓ cups (325 ml) sugar and ¼ cup (60 ml) water and bring to a boil over medium-high heat. Boil, without stirring, and washing down any sugar crystals that form on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden, about 6 to 10 minutes. Continue to cook, swirling pan occasionally, until deep golden, about another 1 to 2 minutes. Remove from heat and carefully pour red wine reduction down side of pan into caramel. Take care, as it will steam and sputter. Return saucepan to medium-low heat and stir continuously until caramel is smooth and has thickened slightly, about 4 minutes. Remove from heat and stir in 1 tbsp (15 ml) butter. Set aside or transfer to an airtight container and refrigerate for up to 1 week.
- To make cakes, preheat oven to 350 F (180 C). Grease 10 cups in nonstick popover pans.
- In a medium bowl, stir together figs, dates, boiling water and baking soda. Add tea bags, submerging in mixture, and set aside for 10 minutes to soak. Discard tea bags.
- Meanwhile, in a small bowl, whisk together flour, baking powder, salt and cinnamon.
- In bowl of a stand mixer fitted with paddle attachment, cream together remaining ½ cup (125 ml) butter and brown sugar until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add fig and flour mixtures. Stir until just combined. Spoon batter into prepared cups until ¾ full. Place popover pans on a baking sheet and bake until a wooden skewer inserted in centre comes out clean, about 25 to 30 minutes. Allow cakes to cool about 10 minutes in pan before turning out onto a wire rack.
- Divide warm cakes onto serving plates. Drizzle with Red Wine Caramel and garnish with a couple of Pear Crisps and a dollop of lightly sweetened whipped cream, if desired. Serve immediately. Any extra cakes can be frozen. Allow to cool completely, wrap well in plastic wrap or an airtight container, and freeze for up to 1 month. To thaw, leave out at room temperature for several hours, warming in a 300 F (150 C) oven for 5 to 8 minutes before serving, if desired.
Drink Pairings
CLEMENTINE BUBBLE
Ingredients
Serves 1
¾ oz (22 ml) Absolut Vanilia Vodka
2½ oz (75 ml) freshly squeezed clementine juice (Can substitute mandarin juice.)
½ oz (15 ml) fresh lemon juice
3 oz (90 ml) C Sharp Sparkling Brut
whipped cream, for garnish
orange zest, for garnish
Instructions
- In a mixing glass with ice, combine vodka and juices and stir to chill. Strain into a Collins glass, add sparkling wine and top with ice, leaving room for a dollop of whipped cream. Garnish with orange zest.
Featuring
MOUNTAIN BUBBLE
Ingredients
Serves 1
2 oz (60 ml) Montenegro Amaro
3 oz (90 ml) Villa Teresa Prosecco Frizzante
green olives and orange zest, for garnish
Instructions
- Combine amaro and Prosecco in a rocks or cocktail glass. Gently stir to combine. Carefully add ice and garnish with green olives and orange zest.
Featuring
Fig, Port and Rosemary Jam
Ingredients
Serves about 3 cups (enough to fill six ½ cup (125 ml) jars)
¾ cup (175 ml) granulated sugar
1 cup (250 ml) + ¼ cup (60 ml) water, divided, plus extra as needed
¾ cup (175 ml) + ¼ cup (60 ml) port, divided, plus extra as needed
1 lb (454 g) dried Mission figs, stemmed and halved
¼ cup (60 ml) freshly squeezed lemon juice
1 tbsp (15 ml) + 1 tsp (5 ml) finely chopped fresh rosemary leaves, plus 6 sprigs for garnish (optional)
1 pinch salt
Instructions
- In a heavy-bottomed saucepan, combine sugar, 1 cup (250 ml) water, ¾ cup (175 ml) port, figs, lemon juice, rosemary and salt. Bring just to a boil, lower heat and simmer for about 15 minutes, stirring occasionally, until figs have softened considerably. Allow to cool for 10 minutes.
- Using an immersion blender, pulse mixture until smooth, adding a little more water or port to loosen it if necessary. To finish, fold in remaining ¼ cup (60 ml) water and ¼ cup (60 ml) port. Jam should be thick but spreadable.
- Divide jam between six ½-cup (125 ml/4 oz) jars and seal with lids. Store in refrigerator for up to 3 weeks. This jam is excellent with cheese. To gift, wrap string around the jar and attach a rosemary sprig, if desired.
Drink Pairings
Royal Bubble
Ingredients
Serves 1
1 oz (30 ml) Stolichnaya Razberi Vodka
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) simple syrup*
2½ oz (75 ml) Medici Ermete
Concerto Lambrusco Reggiano Frizzante
raspberry, for garnish
Instructions
- In a mixing glass with ice, combine vodka, lemon juice and simple syrup. Stir to chill and dilute, then strain into a flute glass. Top with Lambrusco and garnish with a raspberry.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
SNAPSVISA
Ingredients
Serves
1½ oz (45 ml) Aalborg Taffel Akvavit
½ oz (15 ml) Averna Siciliano Amaro
½ oz (15 ml) Alvear Medium Dry Sherry
2 tsp (10 ml) tamarind syrup* (or substitute simple syrup**)
3 dashes chocolate or Angostura Bitters (optional)
1 strip orange zest and star anise, for garnish
* In a small saucepan, combine 2 tbsp (30 ml) tamarind paste and 2/3 cup (150 ml) water. Whisk to dissolve and incorporate paste and bring to a light simmer. Strain through a coffee filter to remove any remaining solids. Add 6 tbsp (75 g) white sugar and stir until dissolved. Store in refrigerator for up to 1 week.
** 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Instructions
- Combine all ingredients except for garnishes in a mixing glass, add ice and stir for 10 to 15 seconds, until well chilled and diluted. Pour into a chilled coupe glass, twist orange zest over drink to expel oils and garnish with star anise.
Featuring
RICKHOUSE TAMBER
Ingredients
Serves
1½ oz (45 ml) Buffalo Trace Bourbon
½ oz (15 ml) Taylor Fladgate
10-Year-Old Tawny Port
2 tsp (10 ml) Licor 43 Liqueur
2 dashes coffee bitters (or substitute 2 coffee beans)
orange twist, for garnish
grated tonka bean*, for garnish (optional)
* An aromatic seed, grown mostly in Central and northern South America, with vanilla, almond and cinnamon flavours. Available online or at specialty grocery stores.
Instructions
- If using coffee beans, gently crush beans with a muddler, then combine all ingredients in a mixing glass, add ice and stir for 7 to 10 seconds. Finestrain into a tumbler glass over fresh ice. Garnish with an orange twist and grated tonka bean, if using.
Featuring
Fresh Raspberry and Prosecco Lemonade
Ingredients
Serves 6 to 8
16 oz (500 g) fresh raspberries
½ cup (125 ml) granulated sugar
finely grated zest of 1 lemon
¾ cup (175 ml) fresh lemon juice
1/3 cup (75 ml) Limoncello
1 bottle (750 ml) Prosecco, well chilled
Instructions
- In a medium bowl, combine raspberries and sugar. Crush berries with the back of a spoon until mostly liquid, stir, then allow to sit for 15 minutes to dissolve sugar. Using a spatula, force berries through a fine mesh sieve into a small bowl, pressing hard to release as much juice as possible. Discard seeds. Transfer raspberry purée to a large glass pitcher, add lemon zest and juice and limoncello and stir to combine. Top with chilled Prosecco, stir well and serve in chilled glasses over ice.
Featuring
Elderflower Spritz
Ingredients
Serves 1
2 oz (60 ml) St-Germain Elderflower Liqueur
3 oz (90 ml) dry Prosecco
1 oz (30 ml) soda water
thinly sliced cucumber, mint sprigs or edible flowers, for garnish
Instructions
- Pour St-Germain into a wine glass filled with ice cubes. Slowly add Prosecco, then top with soda. Stir gently and serve garnished with any combination of cucumber, mint sprigs or edible flowers.
Featuring
See Fernando
Ingredients
Serves 1
½ oz (15 ml) Cachaça 51
¼ oz (7 ml) Grand Marnier
Villa Teresa Rosé Frizzante, to top
orange twist, for garnish
Instructions
- In a mixing glass with ice, stir first 3 ingredients. Strain into a coupe glass and top with sparkling rosé. Garnish with an orange twist.