PAVLOVA WREATH WITH LEMON MASCARPONE CREAM
Ingredients
Serves 10 to 12
6 large egg whites, at room temperature
⅛ tsp (pinch) salt
2½ cups (625 ml) sugar, divided
1 tsp (5 ml) vinegar
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) corn starch
1 cup (250 ml) lemon curd
1 cup (250 ml) mascarpone cheese
¼ cup (60 ml) water
1 cup (250 ml) cranberries
currants, pomegranate seeds and mint, for garnish (optional)
Instructions
- Preheat oven to 300 F (150 C) and move oven rack to centre position. Line a large baking sheet with parchment paper. Trace a 10-in (25 cm) circle on parchment paper. Trace another 5-in (12 cm) circle inside larger circle to form a 2½-in (6.25 cm) wide ring. Place traced paper back on baking sheet, traced side down.
- In bowl of stand mixer, beat together egg whites and salt on medium speed until slightly frothy, about 30 seconds. Slowly add ½ cup (125 ml) sugar and increase speed to high. Continue beating for 1 minute. Scrape down sides and bottom of bowl, then continue beating on high speed until eggs resemble foam. Scrape down sides and bottom of bowl again. Continue whisking on high speed, gradually adding 1½ cup (375 ml) sugar, 1 tbsp (15 ml) at a time until fully incorporated and meringue reaches stiff peak stage. Add vinegar, vanilla and corn starch. Whisk for 7 to 10 seconds.
- Use about 1 tsp (5 ml) of meringue to stick bottom of parchment paper to baking sheet at each corner. Fill meringue into large piping bag without nozzle. Pipe large dollops (approximately 3-in (8 cm) diameter) of meringue around traced ring on parchment paper. Alternatively, use 2 large spoons to scoop out dollops of meringue inside traced ring (approximately 10 to 12).
- Using back of a metal tablespoon, shape hollow “bowls” in each dollop to hold filling later.
- Bake for 1 hour, 10 minutes. Turn off oven and without opening door, let meringue continue to dry in oven for another hour. Remove from oven and cool completely.
- In a bowl, mix lemon curd and mascarpone until smooth. Refrigerate until ready to assemble.
- In a small saucepan make simple syrup by heating ¼ cup (60 ml) sugar and ¼ cup (60 ml) water. Bring to a boil. When sugar has melted, remove from heat and add cranberries. Stir to coat fruit. Strain fruit and spread over wire rack on shallow baking sheet and allow to cool completely.
- Place ¼ cup (60 ml) sugar into a shallow bowl. Roll cranberries in sugar to frost them, then place frosted cranberries in shallow container until ready to use.
- When ready to assemble, scoop out hollows in each baked meringue dollop, if needed, to create “bowl.” Spoon lemon mascarpone filling into each of them. Top with frosted cranberries as desired, and garnish with mint and other fruit, if preferred.
Drink Pairings
Gingerbread Cake
Ingredients
Serves 18 to 20
CAKE
24 oz (750 g) flour, plus extra for dusting
1 cup (250 ml) cocoa powder
1½ tsp (7 ml) salt
6 tbsp (90 ml) ground ginger
1 tbsp (15 ml) ground cinnamon
¾ tsp (4 ml) ground cloves
¼ tsp (1 ml) nutmeg
¼ tsp (1 ml) cayenne powder
1 tbsp (15 ml) + 2¼ tsp (11 ml) baking powder, divided
2 cups (500 ml) brewed coffee, cooled
½ cup (125 ml) buttermilk
¾ cup (175 ml) fancy molasses
4 cups (1 L) sugar
2 cups (500 ml) vegetable oil
9 large eggs, lightly beaten
3 tbsp (45 ml) grated ginger
ERMINE FROSTING
4½ cups (1.125 L) sugar
1 cup (250 ml) flour
6 tbsp (90 ml) cornstarch
1½ tsp (7 ml) salt
4½ cups (1.125 L) milk, divided
2¼ lbs (1.125 kg) butter
1½ tbsp (22 ml) vanilla extract
BAKED DULCE DE LECHE (CARAMEL)
1 x 9¾ oz (300 ml) can condensed milk
PRALINE SHARDS
1½ cups (375 ml) sliced almonds, lightly toasted
2 cups (500 ml) sugar
½ tsp (2 ml) salt
½ cup (125 ml) water
1 tbsp (15 ml) butter
Instructions
- To make CAKE, preheat oven to 350 C (180 F). Lightly grease and dust some flour over two 7-in (18 cm) and two 9-in (23 cm) round cake pans. Line bottom of pans with parchment paper.
- In a large bowl, sift together flour, cocoa powder, salt, spices and 1 tbsp (15 ml) baking powder.
- In another large bowl, whisk together coffee, buttermilk, molasses, 2¼ tsp (11 ml) baking powder, sugar and oil. Add eggs and ginger. Beat until well combined.
- Combine wet and dry ingredients and pour 1¼ cups (310 ml) batter into each of the smaller cake pans and 2 cups (500 ml) batter into the larger cake pans.
- Bake for 25 to 30 minutes or until a knife inserted in centre of cakes come out clean. Cool completely on a wire rack. Refrigerate to chill before assembling.
- To make ERMINE FROSTING, in a bowl, whisk together sugar, flour, cornstarch and salt. Gradually add 2 cups (500 ml) milk and whisk constantly to form paste. Then add remaining milk and whisk together until smooth.
- In a medium-sized saucepan, add frosting mixture and cook over medium heat, whisking constantly until it boils and forms a paste-like custard. Remove from heat and set aside to cool completely.
- In a bowl, whisk together butter and vanilla until light and fluffy. Add cooled custard mixture and whisk on high speed until frosting is smooth.
- To make DULCE DE LECHE, preheat oven to 425 F (220 C) and adjust oven rack to centre position. Place wire rack in a deep Dutch oven or roasting pan.
- Pour condensed milk into a heatproof bowl. Cover and seal with aluminium foil. Place over wire rack in Dutch oven or roasting pan.
- Pour boiling water into pan until it reaches halfway up sides of container holding condensed milk.
- Bake for 1 hour, then check water level. Top up as needed with boiling water to reach same level as before. Bake for another hour.
- Remove from oven and carefully lift container with caramel onto tea towel. Poke holes on surface of foil with fork. Allow to cool completely. Remove foil and stir well. Can be stored in refrigerator for up to 2 weeks.
- To make PRALINE SHARDS, lightly toast almond flakes in a preheated 350 F (180 C) oven for 5 to 7 minutes. Remove from oven and cool completely
- Lightly grease and line bottom of baking sheet with parchment paper. Set aside.
- Place sugar and salt in a heavy-bottomed medium saucepan. Pour water evenly over sugar. Do not stir. Heat over medium-low heat until sugar has melted.
- Increase heat to medium and allow mixture to boil. Do not stir. If sugar crystals form along sides of saucepan, use wet pastry brush to wipe them away.
- Do not leave boiling mixture unattended as it can burn very quickly. Once sugar mixture starts turning into deep amber from gold colour, remove from heat. Add butter and toasted almonds. Stir together and pour over prepared baking sheet. Do not touch as mixture will be extremely hot.
- Using an offset spatula, quickly spread and even out surface of mixture. Allow to cool completely, about 1 hour.
- When ready to use, break the praline into pieces and shards. Can be stored in an airtight container for up to 2 weeks. Do not refrigerate.
- To assemble well-chilled cakes, slice cakes in half, horizontally. Fill large piping bag, without nozzle, with frosting.
- Place one half of large cake on serving platter. Pipe 1 cup (250 ml) Ermine Frosting over surface. Using an offset spatula, smooth frosting evenly over surface and cover with other half of cake. Continue this step with other large cake to form one 4-layer cake. Apply even, but thin layer of frosting on entire surface of cake. This is the crumb coat.
- Place one layer of smaller cake over 8-in (20 cm) cake base. Repeat with layering as above using about ⅔ cup (150 ml) frosting between layers. Frost with crumb coat and refrigerate both cakes for 1 hour.
- Remove large cake from refrigerator and pipe any desired pattern over surface of cake. Return to refrigerator.
- Remove smaller cake from refrigerator and evenly frost entire surface. Return to refrigerator.
- When ready to serve, cut 8 to 10 thick wooden skewers to height of large cake. Insert into centre of large cake to cover roughly 6-in (15 cm) diameter. This will offer support to top cake tier. Place smaller cake over centre of larger cake.
- Pipe Dulce de Leche over surface of top tier. Using spatula, spread caramel and allow it to flow over edges. Decorate top of cake with praline.
Drink Pairings
GINGERSNAP PARFAITS
Ingredients
Serves 6 to 8
2 cups (500 ml) crumbled gingersnap cookies
3 tbsp (45 ml) Kahlúa
4 cups (1 L) whipping cream
2 tbsp (30 ml) sugar
1 tbsp (15 ml) vanilla extract
¼ cup (60 ml) espresso
1 package instant chocolate pudding
1 cup (250 ml) milk
1 cup (250 ml) cold coffee
1 tsp (5 ml) cocoa powder, for garnish
candied ginger, for garnish
Instructions
- Place 1 tbsp (15 ml) gingersnap crumbs in each of 6 to 8 tall parfait glasses. Pour 1 tsp (5 ml) Kahlúa over crumbs and set aside.
- In a non-reactive mixing bowl, add whipping cream, sugar, vanilla and espresso. With an electric mixer, whip until stiff peaks form. Place in a large piping bag and set in refrigerator.
- In a large mixing bowl, whisk together instant pudding mix, milk and coffee. Place into a piping bag and set in refrigerator for 10 minutes.
- Pipe mixtures into each glass, alternating layers of pudding, cookie crumbs and whipped cream, finishing with a whipped cream layer. Garnish with a dusting of cocoa powder and a piece of candied ginger and refrigerate until ready to serve.
Drink Pairings
SOURDOUGH STUFFING
Ingredients
Serves 8
1 loaf of sourdough, roughly 8 cups (2 L), cubed
2 tbsp (30 ml) extra-virgin olive oil, divided
1 yellow onion, diced
4 garlic cloves, minced
4 sprigs thyme
3 chorizo sausages, casings removed
2 eggs
1 cup (250 ml) milk
½ cup (125 ml) chicken stock
salt and pepper, to taste
½ red onion, sliced vertically into thin wedges
1 tbsp (15 ml) balsamic vinegar
Instructions
- Preheat oven to 350 (180 C).
- In a large mixing bowl, place cubed sourdough bread.
- In a medium skillet over medium heat, heat 1 tbsp (15 ml) oil. Add diced onion, garlic and thyme, and sauté until translucent. Add chorizo, using a spatula to break up sausage as it cooks. Remove from heat and add to bread.
- In a separate mixing bowl, beat together eggs, milk and chicken stock. Season with salt and pepper. Pour over bread and place in a 9-in x 9-in (23 cm x 23 cm) casserole dish.
- In same skillet, over medium heat, heat oil. Add slices of red onion and balsamic vinegar. Cook until tender, then scatter over stuffing. Bake for 30 to 40 minutes, until golden and crispy on top.
Drink Pairings
HASSELBACK SWEET POTATOES
Ingredients
Serves 8
8 small sweet potatoes
4 tbsp (60 ml) butter
2 tbsp (30 ml) maple syrup
¼ cup (60 ml) chopped pecans
½ cup (125 ml) feta
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Peel and rinse sweet potatoes. Cut ¼-in (0.5 cm) parallel slices along potato, leaving bottom intact, so potato stays connected. Bake on a parchment-lined baking sheet for 30 minutes or until fork-tender (time may vary based on size of potato).
- In a medium skillet, melt butter. Add maple syrup and pecans. Cook for 5 minutes then remove from heat. Top each potato with crumbled feta and spoon maple butter over top. Serve warm.
Drink Pairings
BRUSSELS SPROUTS SALAD
Ingredients
Serves 6 to 8
6 cups (1.5 L) halved Brussels sprouts
1 cup (250 ml) slivered almonds, toasted
½ cup (125 ml) chopped apricots
1 tbsp (15 ml) mustard seeds
1 tbsp (15 ml) mustard
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
½ tsp (2.5 ml) honey
salt and pepper, to taste
½ lemon, to serve
Instructions
- Using a mandoline, shave Brussels sprouts into thin, slaw-like pieces. Place the shredded Brussels sprouts in a large salad bowl. Add almonds and apricots.
- Place the remaining ingredients in a resealable jar and shake to combine. Dress salad and refrigerate for 30 minutes before serving. Squeeze lemon just before serving and season with salt and pepper.
Drink Pairings
CRANBERRY AND BRIE SNOWFLAKE
Ingredients
Serves 10 to12
1 cup (250 ml) white sugar, divided
¼ cup (60 ml) water
½ cup (125 ml) fresh cranberries, thoroughly dried
1 package frozen puff pastry sheets, about 1 lb (500 g), defrosted in refrigerator overnight
1 x 8 oz (226 g) wheel of brie
1 tsp (5 ml) extra-virgin olive oil
1 cup (250 ml) whole cranberry sauce
1 egg
1 tbsp (15 ml) whipping cream
1 tsp (5 ml) sea salt
1 bunch fresh rosemary
Instructions
- In a small saucepan over medium heat, add ½ cup (125 ml) sugar and the water. Let sugar dissolve, then stir. Bring to a boil then turn off heat.
- Toss cranberries in sugar syrup, then transfer to a wire cooling rack placed over a sheet pan. Let cranberries dry for 1 hour, then toss cranberries in remaining sugar.
- Preheat oven to 375 F (190 C).
- Lay out 2 sheets of puff pastry. Using a dinner plate as a guide, cut pastry into a circle. Now cut a smaller circle out of middle of each pastry circle, using the wheel of brie as a guide. Discard inner circle of pastry. You should now have a thick ring of pastry.
- Lay 1 pastry ring on a parchmentlined baking tray and place brie in hole in middle. Score brie and brush with olive oil. Spread cranberry sauce on pastry.
- Lay remaining pastry ring on top of cranberry sauce. Using a paring knife, cut a line in pastry from brie to edge of ring. Repeat around entire pastry ring, spacing about 1-in (2.5 cm) apart.
- Take 2 pieces of cut pastry and twist them towards each other, then secure them together at end. Repeat with remaining cuts on ring; it will now look like a snowflake!
- In a small bowl, mix together egg, whipping cream and salt to make an egg wash. Brush egg wash on pastry. Bake snowflake for 20 to 25 minutes, or until pastry is golden brown and cooked through.
- Garnish with sugared cranberries and rosemary. Serve warm.
Drink Pairings
JAMMY SOY EGGS
Ingredients
Serves 24
12 medium organic eggs, divided
1 cup (250 ml) soy sauce
1 cup (250 ml) water
½ cup (125 ml) sugar
1 package dashi powder
½ cup (125 ml) Sriracha mayonnaise [Mix ½ cup (125 ml) mayonnaise with 1 to 2 tbsp (15 to 30 ml) Sriracha.]
¼ cup (60 ml) crispy shallots or onions (Available at Asian grocery stores)
6 green onions, green parts only, julienned and placed in ice water
¼ cup (60 ml) jarred pickled chili peppers, thinly sliced, or to taste
Instructions
- Bring a medium-sized pot of water to a rolling boil.
- Carefully place 6 eggs in water and cook at a gentle boil for 6½ minutes. Remove eggs and immediately place in a bowl of ice water. Let chill until cold, then crack and shell them. Repeat with remaining eggs.
- In a small bowl, mix soy sauce, water, sugar and dashi powder. Place eggs in soy mixture overnight, for no longer than 12 hours.
- Slice each egg in half. Drizzle eggs with Sriracha mayonnaise and top with shallots, green onion and chilies.
Drink Pairings
SAVOURY SHORTBREAD
Ingredients
Serves 8 to 10
2½ cups (625 ml) flour
2½ cups (625 ml) grated white cheddar
1 tbsp (15 ml) finely chopped fresh rosemary
4 tbsp (60 ml) fresh thyme leaves, de-stemmed
¾ tsp (4 ml) black pepper
½ tsp (2.5 ml) salt
1 tsp (5 ml) red pepper flakes
1 cup (250 ml) salted butter, softened
whole herbs, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- In a food processor, add all ingredients except for butter and garnish. Mix on low just to combine. Add butter in pieces and pulse until all flour is absorbed and mixture sticks together when pinched. If still a bit dry, add ½ tsp (2.5 ml) water at a time until texture is achieved.
- Empty dough onto plastic wrap. Press together to form a disc and wrap. Refrigerate for 30 minutes.
- Remove from refrigerator and unwrap. Place disc between 2 sheets of parchment paper. Using a rolling pin, gently roll dough to about ½-in (1.25 cm) thickness. Cut desired shapes (smaller work better) and bake for 10 to 15 minutes or until edges are slightly golden.
Drink Pairings
CHOCOLATE MARBLE FUDGE
Ingredients
Serves 10 to 12
2 cups (500 g) semi-sweet dark chocolate chips
1 cup (250 g) white chocolate chips
¾ cup (175 ml) condensed milk
½ cup (125 ml) evaporated milk
1 tsp (5 ml) vanilla extract
Instructions
- Using 2 microwave-safe bowls, place dark chocolate chips in 1 bowl and white chocolate chips in other. Pour condensed milk over dark chocolate chips and microwave at 30-second intervals, stirring occasionally. Repeat with evaporated milk for white chocolate.
- Once both mixtures have melted and are silky smooth, add vanilla to dark chocolate and stir.
- Pour each mixture, one at a time, into a lined 9-in (23 cm) square pan. Using a toothpick, swirl mixture around to create patterns with different colours of fudge.
- Refrigerate for at least 4 hours. Can be stored in refrigerator for up to 1 week or freeze for up to 1 month.