BLUEBERRY-BASIL HAND PIE ICE CREAM SANDWICHES
Ingredients
Serves 6
1 cup (250 ml) whipping cream
1 x 14 oz (397 g) can sweetened condensed milk
2 cups (500 ml) mascarpone cheese
2 tbsp (30 ml) vanilla extract
½ tsp (2.5 ml) sea salt
¼ cup (60 ml) basil leaves, finely chopped
¾ cup + 1 tsp (175 ml + 5 ml) granulated sugar, divided
3 tbsp (45 ml) cornstarch
3 tbsp (45 ml) red wine
2½ cups (625 ml) fresh blueberries, divided
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) pepper
¼ cup (60 ml) basil leaves, roughly chopped
1½ cups (375 ml) all-purpose flour
½ tsp (2.5 ml) salt
⅛ tsp (0.5 ml) baking powder
4½ tbsp (67.5 ml) unsalted butter, chilled
5½ tbsp (82.5 ml) vegetable shortening, chilled
2 egg yolks, divided
2 tsp (10 ml) apple cider vinegar
½ cup (125 ml) cold water, plus extra
2 ice cubes
Instructions
- In bowl of a stand mixer fitted with a whisk attachment, place cream. Whisk just until stiff peaks form. Transfer to a bowl and replace mixing bowl back on stand mixer. Into bowl of stand mixer, add sweetened condensed milk, mascarpone cheese, vanilla extract and sea salt. Whisk until well combined and smooth. Remove bowl from mixer and stir in finely chopped basil leaves with a rubber spatula. Fold in whipped cream into mascarpone mixture. Pour ice cream base into a freezer-safe container and freeze for 4 to 6 hours.
- In a medium saucepan, stir together ¾ cup (175 ml) sugar and cornstarch until combined. Stir in red wine and 2 cups (500 ml) blueberries. Place saucepan over medium heat and, stirring often, bring mixture to a simmer until sauce becomes thick and glossy and blueberries have burst, about 10 to 15 minutes. Remove from heat and stir in remaining ½ cup (125 ml) blueberries, lemon juice, pepper and roughly chopped basil. Transfer mixture to a bowl and let cool at room temperature, cover in plastic wrap and refrigerate until ready to use. Filling can be made up to 3 days ahead.
- In a food processor, add flour, salt, baking powder and remaining 1 tsp (5 ml) sugar. Pulse a few times until mixture is well blended. Add butter and vegetable shortening and pulse 5 times.
- In a small bowl, whisk together 1 egg yolk, apple cider vinegar and water. Add ice cubes and let sit for 2 minutes. Add 3 tbsp (45 ml) of egg yolk mixture to flour mixture in food processor and pulse a few times. Dough should come together but not be too wet. If dough is too dry, add more egg yolk mixture 1 tsp (5 ml) at a time until desired consistency is achieved. Turn dough out onto a clean work surface, bring together in a clump, divide into 2 pieces, press each piece into a dish and wrap each piece in plastic wrap before refrigerating for 1 hour.
- Working with 1 disk of dough at a time, roll dough between 2 large pieces of wax paper until about ⅛-in (2.5 cm) thick. Cut out twelve 2½-in (6 cm) circles and place on 2 baking trays lined with parchment paper. Repeat with second disk of dough except cut out twelve 3-in (8 cm) circles.
- Place 1½ to 2 tbsp (21 to 30 ml) of cooled filling onto middle of each smaller circle. Lightly brush outside filled circles with water before placing a larger circle on top of filling and sealing edges by pressing tines of a fork around each pie. Refrigerate pies while oven preheats to 350 F (180 C).
- In a small bowl, whisk together remaining egg yolk and 1 tbsp (15 ml) water. Brush tops of each pie with egg wash. With a sharp paring knife, cut a small vent in the top of each pie. Bake pies until crust is golden brown and blueberry filling is bubbling out of vent, about 25 to 35 minutes. Transfer pies to a wire rack to cool completely
- To assemble, invert 1 blueberry hand pie and top with a scoop of ice cream. Top with another hand pie and serve immediately.
Drink Pairings
NO-BAKE BASIL STRAWBERRY CHEESECAKE
Ingredients
Serves 6
1½ cups (375 ml) pecans
1 cup (250 ml) unsweetened, shredded coconut
6 Medjool dates, pitted
⅛ tsp (pinch) salt
½ large avocado, peeled and pitted
⅓ cup (75 ml) packed basil leaves, plus extra for garnish
1 x 14 oz (397 g) can sweetened condensed milk
1 tsp (5 ml) vanilla extract
1 x 8 oz (226 g) package cream cheese, at room temperature
2 tbsp (30 ml) lime juice
1½ cups (375 ml) strawberries
Instructions
- In a food processor, blend pecans, coconut, dates and salt until it starts to clump and stick together. Press evenly along bottom and up sides of a 4 x 14-in (10 x 35 cm) fluted rectangular tart pan with removable bottom. Freeze while making filling.
- In a blender, combine avocado, basil, condensed milk and vanilla extract until smooth. Add cream cheese and lime juice and blend until creamy and smooth. Pour into prepared crust and smooth top. Refrigerate at least 4 hours.
- Just before serving, slice strawberries and scatter over top of cheesecake. Garnish with additional basil leaves.
Drink Pairings
HALLOUMI KEBABS
Ingredients
Serves 4
1 x 6 oz (180 g) block of halloumi
1 large orange, segmented
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
2 sprigs mint, stems removed
Instructions
- Preheat barbecue to high heat.
- Cut haloumi into 1-in (2.5 cm) squares. Thread squares onto skewers. Grill for 1 to 2 minutes on each side. Place skewers on a serving platter. Scatter orange segments over skewers. Dress with olive oil and balsamic. Garnish with mint leaves.
Drink Pairings
CASHEW “CHEESE” WITH DRIED FRUIT AND PISTACHIOS
Ingredients
Serves 4
1 tbsp (15 ml) warm water
½ tbsp (7 ml) agar-agar flakes
1 tbsp (15 ml) olive oil
1 shallot, diced
2 garlic cloves, minced
1 cup (250 ml) raw cashews, soaked overnight
1 tbsp (15 ml) miso paste
1 tbsp (15 ml) nutritional yeast
4 tbsp (60 ml) vegan cream cheese
salt and pepper, to taste
2 tbsp (30 ml) pistachios, chopped
2 tbsp (30 ml) dried apricots, chopped
Instructions
- In a small bowl, mix warm water with agar-agar until dissolved. Set aside.
- In a skillet over medium heat, warm oil. Add shallots and garlic and sauté until soft. In a high-powered blender, add sautéed shallots and garlic, drained soaked cashews, miso paste, nutritional yeast, vegan cream cheese and dissolved agar-agar water mixture. Blend until smooth. Add salt and pepper to taste.
- Line 2 small ramekins or bowls with plastic wrap. Divide chopped pistachios and chopped apricots between ramekins. Pour cashew cheese into ramekins, but do not stir. Place in fridge and allow to set for 8 hours or overnight. When ready to serve, flip cashew cheese upside down into a serving dish and remove plastic wrap. Serve with baguette or crackers. Can be refrigerated for up to 3 days.
Drink Pairings
TRUFFLE ALMOND “RICOTTA”
Ingredients
Serves 2 to 3
1 cup (250 ml) raw almonds
1 tbsp (15 ml) nutritional yeast
1 lemon, juice only
½ cup (125 ml) warm water, plus more if needed
2 tbsp (30 ml) truffle oil
salt and pepper, to taste
Instructions
- In a bowl, cover almonds with lukewarm water, set aside and let soak for 8 hours or overnight.
- Strain almonds and add to a high-speed blender with nutritional yeast, lemon juice and water, add water gradually while blending until mixture is silky smooth. Add more water if needed to achieve this consistency.
- Stir in truffle oil and salt and pepper to taste. Serve with crackers or bread. Can be refrigerated for up to 1 week.
Drink Pairings
SPICED NUTS
Ingredients
Serves 2 to 3
2 tbsp (30 ml) tamari sauce
1 tbsp (15 ml) sumac spice
1 tbsp (15 ml) honey
1 cup (250 ml) mixed raw nuts
1 tbsp (15 ml) lemon zest, for garnish
1 tbsp (15 ml) fresh mint, finely chopped, for garnish
Instructions
- Preheat oven to 325 F (170 C).
- In a small bowl, mix tamari, sumac and honey. Toss nuts in mixture to coat then spread on a baking sheet lined with parchment. Bake for 10 to 15 minutes. Toss every 5 minutes to avoid burning honey. Let nuts rest and sprinkle with lemon zest and mint.
Drink Pairings
LEMON CURD TART WITH APPLE ROSES
Ingredients
Serves 6
4 eggs
4 large egg yolks, divided
1¼ cups (310 ml) lemon juice, strained, divided
1 lemon, zest only
1 cup + 3 tbsp (250 ml + 45 ml) sugar, divided
¼ tsp (1 ml) salt, divided
1¾ cups (425 ml) butter, at room temperature
1¼ cups (310 ml) flour
½ cup (125 ml) chilled butter, cut into 2-in (5 cm) chunks
2 tbsp (30 ml) whipping cream
3 tbsp (45 ml) marmalade
4 cups (1 L) water
6 large apples (e.g. Ambrosia, Fuji or Gala)
10 to 12 mint leaves, for garnish (optional)
Instructions
- In a bowl, whisk together eggs and 2 egg yolks, set aside.
- In a medium saucepan, over medium heat stir together 1 cup (250 ml) lemon juice, lemon zest, 1 cup (250 ml) sugar and ⅛ tsp (pinch) salt. Stirring constantly, gently heat just until sugar is melted. Add 1¾ cups (425 ml) melted butter. Remove saucepan from heat and stir until butter has melted.
- Gradually add egg mixture to sugar syrup, whisking constantly until fully incorporated. Return saucepan to medium heat and whisk constantly until lemon curd thickens and first few large bubbles pop on surface. Remove from heat and whisk for another 30 seconds. Allow to cool for about 10 minutes, then cover surface with plastic wrap and refrigerate for at least 1 hour.
- In a large bowl, lightly whisk together flour, 3 tbsp (45 ml) sugar, and ⅛ tsp (pinch) salt. Add chilled butter and using pastry cutter or blunt knife, cut butter into flour mixture until it resembles a sandy texture.
- In a small bowl, lightly whisk 2 egg yolks and whipping cream. Pour over flour and butter mixture and incorporate together to form a ball. Cover in plastic wrap and refrigerate for at least 1 hour.
- Roll pastry to about ¼-in (0.5 cm) thick and line a 4-in x 14-in (10 cm x 35 cm) fluted tart pan. Alternatively, if pastry is too sticky, break chunks of pastry and evenly press along sides and bottom of tart pan to about ¼-in (0.5 cm) thickness. Trim edges by rolling a rolling pin over edges. Using a fork, poke holes all over bottom and sides of pastry. Freeze for at least 30 minutes.
- When ready to bake, preheat oven to 375 F (190 C).
- Place chilled tart shell on a rimmed baking sheet. Then place tinfoil over pastry and pour pie weights or uncooked kidney beans into it. Bake for 30 minutes. Remove foil and pie weights and continue baking for another 10 to 15 minutes. If using kidney beans, discard after use. Remove tart shell from oven and cool completely on wire rack.
- When ready to assemble, brush bottom of tart with marmalade. Then pour in lemon curd.
- Fill a large non-reactive, heatproof bowl halfway with 4 cups (1 L) water. Add ¼ cup (60 ml) lemon juice. Cut apples in half and core centre away. Carefully using a mandoline, thinly slice apple halves crosswise or cut into ⅛-in (0.125 cm) slices. Add apples to water-lemon mixture. Microwave for about 3 seconds on high until apple slices are slightly pliable, but not mushy. Strain apples and discard water.
- On a clean surface, lay 1 apple slice, with cut side facing you. Place another apple slice halfway over it. The cut sides should line up. Repeat with another 5 to 8 apple slices so that all cut sides neatly line up in a row. Roll first apple slice toward second one and continue until all apple slices are rolled together. The rounded sides of slices should resemble a rose. Place apple rose into lemon curd. Repeat until surface of tart is covered with apple roses. If desired, insert mint leaves between some apple roses as garnish.
Drink Pairings
STRAWBERRY RHUBARB PIE
Ingredients
Serves 6 to 8
3 eggs, divided
3 tbsp (45 ml) vinegar
6 tbsp (90 ml) water, divided
4 cups (1 L) pastry flour or all-purpose
flour, plus more for dusting
½ tsp (2 ml) salt, divided
1¼ cups + 2 tbsp (310 ml + 30 ml) sugar, divided
½ lb + 3 tbsp (250 g + 45 ml) butter, chilled, divided
½ lb (250 g) vegetable shortening or margarine, chilled, cut into 1-in x ½-in (2.5 cm x 1.25 cm) squares
3½ cups (875 ml) strawberries, halved
3½ cups (875 ml) chopped rhubarb (1-in (2.5 cm) chunks)
1 lemon, zest only
1 tsp (5 ml) lemon juice
1 tsp (5 ml) cinnamon
⅓ cup (75 ml) minute tapioca
Instructions
- In a cup, lightly whisk 2 eggs, vinegar and 3 tbsp (45 ml) water. Cover and place in freezer for about 20 minutes while making pastry.
- In a bowl, whisk together flour, ¼ tsp (1 ml) salt and 2 tbsp (30 ml) sugar. Invert contents on clean countertop. Cut ½ lb (250 g) chilled butter into 1-in x ½-in (2.5 cm x 1.25 cm) squares and scatter evenly over flour mixture along with chilled shortening squares. Using pastry cutter or blunt knife, cut butter and shortening into flour until mixture resembles dry oatmeal. Create a well in middle of flour mixture and slowly pour in chilled egg mixture, a little at a time, and incorporate flour. Form dough into a ball using fingertips, keeping dough as cool as possible by trying not to use palms of hands. If sticky, dust tiny amounts of flour. Divide into 3 equal portions, cover with plastic wrap and let rest in refrigerator for about 30 minutes.
- When ready to bake, preheat oven to 425 F (220 C).
- In a large bowl, mix together strawberries, rhubarb, 1¼ cup (310 ml) sugar, lemon zest, lemon juice, cinnamon, ¼ tsp (1 ml) salt and tapioca. Let rest for about 15 minutes.
- Remove 2 portions of chilled dough and place on a clean, lightly dusted countertop for about 10 minutes. Roll 1 portion into a round circle to cover base and sides of 9-in (23 cm) pie plate with a 1-in (2.5 cm) overhang. Using a fork, poke holes on bottom and sides of pie shell. Stir strawberry rhubarb mixture and pour into prepared pie shell. Cut 3 tbsp (60 ml) chilled butter into ½-in (1.25 cm) cubes and scatter evenly over filling.
- Prepare egg wash by lightly whisking 1 egg and 3 tbsp (45 ml) water together. Lightly brush egg wash along rim of pie shell.
- On a clean, well-floured surface, roll second portion of pie crust to about ¼-in (0.5 cm) thickness. Cut into strips and weave over pie into lattice, as desired. Press edges firmly together to form a seam. Leaving 1-in (2.5 cm) rim along circumference of pie, cut excess pastry away. Roll trimmed rim under seam to form a neat border. Lightly brush surface with egg wash.
- On a clean, well-floured surface, roll third portion of pie crust to about ¼-in (0.5 cm) thickness and cut out leaves or flowers and decorate over lattice as desired. Brush lightly with egg wash. Discard any remaining egg wash.
- Bake on bottom rack of oven for 20 minutes. Reduce temperature to 350 F (180 C) and bake for another 50 to 60 minutes until surface is golden brown in colour. Remove from oven and let rest for at least 4 hours before serving.
Drink Pairings
VANILLA LAYERED CAKE WITH BUTTERCREAM ROSETTES
Ingredients
Serves 8 to 10
3 cups (750 ml) flour, plus extra for dusting
3 tsp (15 ml) baking powder
½ tsp (2 ml) salt, divided
4 eggs, room temperature
2 cups (500 ml) sugar
2 tbsp (30 ml) vanilla extract, divided
½ cup (125 ml) vegetable oil
½ cup (125 ml) melted butter
1 cup + 1 tbsp (250 ml + 15 ml) milk, divided, plus extra if needed
3 x food colouring, as desired (optional)
2 cups (500 ml) butter, room temperature
4 cups (1 L) icing sugar
¾ cup (175 ml) pineapple juice
Instructions
- Adjust oven rack to centre position and preheat oven to 350 F (180 C). Grease, line and lightly dust three 8-in (20 cm) cake pans with flour, tapping out excess.
- In a large bowl, sift together flour, baking powder and ¼ tsp (1 ml) salt. Set aside.
- Using a hand mixer or stand mixer with whisk attachment over high speed, whisk together eggs, sugar and 1 tbsp (15 ml) vanilla extract until light, pale and fluffy and about triple in volume. When whisk is lifted, batter should fall like a single thick ribbon. Continue beating while gradually adding oil and melted butter. Reduce speed of mixer and fold in ⅓ of flour mixture. Then fold in ½ cup (125 ml) milk. Scrape down sides and bottom of bowl and continue folding another ⅓ of flour mixture. Fold in another ½ cup (125 ml) milk and remaining flour, making sure to incorporate batter from along sides and bottom of bowl.
- Divide batter equally into 3 separate bowls. If colouring layers, using a toothpick add tiny amounts of food colouring at a time into each bowl and mix well to adjust intensity of colour desired. Pour each coloured batter into a separate cake pan and bake in centre of oven for 25 to 30 minutes. Cakes are done when it starts to pull away from sides of pan and a toothpick inserted into centre of each cake comes out clean. Remove from oven and allow to cool in pan for 5 minutes. Invert on wire rack and allow to cool completely before frosting.
- Using a hand mixer or stand mixer with paddle attachment, beat 2 cups (500 ml) butter, ¼ tsp (1 ml) salt and 1 tbsp (15 ml) vanilla extract at medium speed for about 1 minute. Gradually add icing sugar, 1 cup (250 ml) at a time, until fully incorporated. Add 1 tbsp (15 ml) milk and continue beating until smooth yet firm in consistency. If buttercream is too stiff, add more milk, 1 tbsp (15 ml) at a time, until desired consistency is achieved.
- Prepare cakes for layering by cutting “domes” off top of each cake to make 3 evenly flat cakes. Smear 1 tbsp (15 ml) of buttercream frosting in centre of cake platter. Place first cake over it. Using a squirt bottle, evenly drizzle about ⅓ pineapple juice over top of cake, which should absorb juice. Apply a layer of frosting over cake, place second cake over it. Drizzle with another ⅓ pineapple juice and spread with buttercream frosting. Top with third cake and drizzle with pineapple juice. Apply a “crumb” coat by frosting sides and top of cake with buttercream. Refrigerate for at least 1 hour.
- Fill remaining buttercream into a large piping bag fitted with large star nozzle. Remove cake from refrigerator and pipe rosettes all over cake, or decorate as desired. If cake is refrigerated after this step, ensure it is brought to room temperature before serving.
Drink Pairings
SOCCA WAFFLES
Ingredients
Serves 4
2¼ cups (560 ml) chickpea flour (also called garbanzo bean flour)
2 cups (500 ml) water
3 tbsp (45 ml) olive oil, divided
1 tsp (5 ml) salt
1 pinch granulated sugar (optional)
4 medium eggs
8 fat asparagus spears
2 tsp (10 ml) lemon juice
salt and pepper, to taste
8 thin slices smoked salmon
4 oz (125 g) goat’s cheese, crumbled
Instructions
- In a large bowl, whisk together chickpea flour, water, 2 tbsp (30 ml) olive oil, salt and sugar, if using. Cover and set batter aside at room temperature for at least 1 hour and up to 9 hours.
- Bring a saucepan of water to a boil. Gently lower eggs into water and boil for 6 minutes before draining and running under cold water to cool. Carefully peel and set aside.
- Preheat waffle iron.
- Thinly slice asparagus with vegetable peeler and place in a large bowl before tossing with remaining 1 tbsp (15 ml) olive oil, lemon juice and a pinch of salt. Marinate for 10 minutes.
- Brush waffle iron with a little olive oil or cooking spray. Working in batches, fill waffle iron with batter and cook until golden and crisp, about 5 to 8 minutes. Transfer cooked waffles to a plate while cooking remaining waffle batter.
- To serve, divide waffles among serving plates. Top with slices of smoked salmon, crumbled goat’s cheese and a heap of shaved asparagus. Cut eggs in half and place 2 halves on top of each serving. Garnish with a sprinkle of pepper and serve immediately.