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.
Drink Pairings
WHITE CHOCOLATE AND STRAWBERRY CUPCAKES WITH AQUAFABA BUTTERCREAM
Ingredients
Serves 12 cupcakes
Aquafaba Buttercream, recipe follows
1 cup (250 ml) red wine
¼ cup + ½ cup (60 ml + 125 ml) granulated sugar, divided
1½ cups (375 ml) trimmed and roughly chopped strawberries, plus extra halves for garnish
1½ tbsp (22 ml) cornstarch
1½ tbsp (22 ml) water
1½ cups (375 ml) white chocolate chips
¼ cup (60 ml) coconut oil
1 x 19 oz (540 g) can chickpeas, drained, rinsed (reserve liquid for aquafaba buttercream)
4 large eggs
1½ tsp (7.5 ml) baking powder
1 tsp (5 ml) vanilla extract
AQUAFABA BUTTERCREAM:
1½ cups (375 ml) aquafaba (liquid from canned chickpeas)
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) cream of tartar
1½ cups (375 ml) icing sugar
2½ cups (625 ml) unsalted butter, at room temperature
2 tsp (10 ml) vanilla extract
Instructions
- Begin by doing step 1 only of Aquafaba Buttercream (recipe follows). Then continue to step 2 below.
- In a small saucepan over medium-high heat, stir together red wine, ¼ cup (60 ml) sugar and strawberries. Once mixture reaches a boil, reduce heat to mediumlow and let simmer until lightly syrupy and fruit is very soft, about 20 minutes. In a small bowl, whisk together cornstarch and water before stirring into strawberry mixture. Let simmer for another 2 minutes before removing from heat and allowing to cool to room temperature. Red wine strawberry compote will keep refrigerated in an airtight container for 1 week.
- Preheat oven to 350 F (180 C). Line a 12-cup muffin tin with paper liners and set aside.
- In a heatproof bowl over a pot of simmering water, melt together white chocolate and coconut oil. Use a rubber spatula to stir and scrape down sides of bowl frequently. Make sure water does not touch bowl directly or chocolate mixture may scorch. Remove bowl from pot and set aside.
- In a blender, combine chickpeas, eggs, remaining ½ cup (125 ml) sugar, baking powder and vanilla extract until smooth. May need to scrape down blender with a rubber spatula a couple of times. Add chocolate mixture and blend again until completely incorporated. Divide batter evenly among lined muffin cups. Bake until a wooden skewer inserted in centre of several cupcakes comes out clean, about 20 to 25 minutes. Allow to cool in tin for 10 minutes before transferring cooked cupcakes to a wire rack to cool completely.
- To serve, working with 1 cupcake at a time, insert a paring knife into top at roughly a 45-degree angle. Cut a cone shape out of cupcake by keeping tip of knife inside centre while rotating and cutting around the top in a circle. The resulting hole should be about 1-in (2.5 cm) wide and 1-in (2.5 cm) deep. Cut bottom ⅔ off the resulting cone and discard. Set aside the top flat part to plug hole later. Fill hole no more then half full with red wine strawberry compote before covering with reserved top of cone. Repeat with all cupcakes.
- Continue to step 2 of Aquafaba Buttercream. Then, to serve, transfer icing to a piping bag fitted with a star tip before piping over top of each cupcake. Decorate as desired, garnish with strawberry halves and serve immediately.
- To make AQUAFABA BUTTERCREAM: In a small saucepan over medium-high heat, add aquafaba. Bring to a boil and reduce to 1 cup (250 ml). Transfer to a bowl, stir in granulated sugar and refrigerate overnight.
- In the bowl of a stand mixer fitted with a whisk attachment, add chilled aquafaba mixture and cream of tartar. Whip at high speed until stiff peaks form, about 10 minutes. Add icing sugar, 1 heaping tablespoon at a time, whipping mixture well between each addition.
- Add butter, a couple of tablespoons at a time, whipping mixture each time until butter is fully incorporated before adding more. Once all butter has been added, mixture will look split and curdled. Don’t worry, keep whipping on high, allow mixture to emulsify. This may take up to 10 minutes. Add vanilla extract and whip buttercream once more to ensure everything is well combined and smooth. Use right away, as desired. Makes about 4 cups (1 L) buttercream
Drink Pairings
KOREAN NACHOS
Ingredients
Serves 8
1¼ lbs (625 g) sirloin steak, thinly sliced
1 Bosc pear, peeled, cored and coarsely grated
1 small yellow onion, finely diced
4 garlic cloves, minced
1 tbsp (15 ml) minced ginger
½ cup (125 ml) low-sodium soy sauce
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) unseasoned rice vinegar
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) gouchujang hot pepper paste
vegetable oil, for frying
½ lb (250 g) packaged square wonton wrappers, cut in half diagonally
1½ cups (375 ml) kimchi, squeezed of excess liquid
2 cups (500 ml) freshly grated cheddar
1 cup (250 ml) sour cream
¼ tsp (1 ml) finely grated lime zest
3 tbsp (45 ml) lime juice
1 cup (250 ml) shredded red cabbage
2 green onions, trimmed and thinly sliced
1 or 2 serrano peppers, thinly sliced
fresh cilantro, for garnish
Instructions
- In a large sealable plastic bag, add first 10 ingredients. Seal and shake well to combine. Refrigerate at least 1 hour or up to overnight.
- When ready to assemble, preheat oven to 375 F (190 C).
- In a deep pot over medium heat, warm about 2-in (5 cm) of oil. Make sure it registers 350 F (180 C) on a deep fat-frying thermometer. Working with a few pieces of wonton at a time, fry until crispy and golden brown, about 30 seconds to 1 minute. With a slotted spoon, transfer to a paper towel-lined baking tray to drain and, while warm, sprinkle with a little salt to season chips. Continue frying until all wontons are cooked.
- In a large cast iron skillet over medium-high heat, heat a drizzle of oil. Drain marinated beef and cook, stirring occasionally, until well browned, about 4 minutes. Cook beef in batches, if necessary, to prevent crowding as beef will not caramelize properly. Transfer to a cutting board and roughly chop. Place beef on a plate and set aside.
- In wiped out skillet or a small baking tray, assemble nachos in layers in the following order; wonton chips, beef, kimchi and cheese. Repeat layering until all ingredients are used up. Bake until cheese has melted and nachos are warmed through, about 5 minutes.
- In a small bowl, whisk together sour cream, lime zest and lime juice. Garnish baked nachos with red cabbage, drizzle of lime cream, green onions, serrano peppers and torn cilantro leaves. Serve immediately with any extra lime cream and kimchi on side.
Drink Pairings
THREE CHEESE AND SPINACH DIP
Ingredients
Serves 8
1 lb (500 g) premade pizza dough
1 egg, whisked
1 tsp (5 ml) sesame seeds
½ tsp (2.5 ml) Italian seasoning
¼ cup (60 ml) grated Parmesan
1 cup (250 ml) freshly grated Mozzarella
¾ cup (175 ml) Ricotta
5 oz (150 g) thawed chopped frozen spinach
2 tbsp (30 ml) mayonnaise
1 tsp (5 ml) garlic powder
¼ tsp (1 ml) kosher salt
1 pinch red pepper chili flakes, plus extra, to taste
Instructions
- Preheat oven to 350 F (180 C).
- Divide pizza dough into 13 equal pieces (about 1¼ oz (35 g) each) before rolling each into a ball and arranging in a ring around edge of an oil-brushed 8-in (20 cm) cast iron skillet. Brush dough balls with beaten egg and sprinkle with sesame seeds and Italian seasoning.
- In a large bowl, stir together cheeses, spinach, mayonnaise, garlic powder, salt and chili flakes until well combined. Spoon dip into centre of skillet and sprinkle with extra red pepper chili flakes, if desired. Bake until dip is bubbly and bread is golden, 25 to 30 minutes. Serve hot.
Drink Pairings
APPLE AND CHEDDAR CROSTATA
Ingredients
Serves 6 to 8
1½ cups (375 ml) all-purpose flour
1½ tsp + ¼ cup (7.5 ml + 60 ml) granulated sugar, divided
½ tsp (2.5 ml) salt
¾ cup (175 ml) chilled unsalted butter, cut into ½-in (1.25 cm) pieces
1 large egg yolk
1 tbsp (15 ml) ice water, plus extra
1½ lbs (750 g) Fuji or Granny Smith apples, about 3 large, peeled, cored, cut into ¼-in (0.5 cm) thick slices
¼ tsp (1 ml) cinnamon
¼ tsp (1 ml) ground ginger
¼ cup (60 ml) finely chopped candied ginger
¼ cup (60 ml) dried cranberries
1 tbsp (15 ml) unsalted butter, cut into small pieces
¾ cup (175 ml) grated sharp cheddar
1 large egg, beaten with 1 tsp (5 ml) water
coarse sugar, for garnishing
Instructions
- In a bowl of a food processor, add flour, 1½ tsp (7.5 ml) sugar and salt. Cut in ¾ cup (175 ml) chilled butter, pulsing until mixture resembles coarse meal. In a small bowl, whisk egg yolk and 1 tbsp (15 ml) ice water to blend and add to food processor. Pulse until dough clumps together. Add more ice water 1 tsp (5 ml) at a time if dough is dry, just enough to form a ball. Flatten to round disc, wrap in plastic wrap and chill, at least 1 hour.
- In a bowl, toss apple slices with ¼ cup (60 ml) sugar, cinnamon and ground ginger. Set aside.
- Preheat oven to 400 F (200 C).
- Roll out dough on a lightly floured surface to 14-in (35 cm) round. Gently move rolled out dough to a parchment-lined baking sheet. Start from 2-in (5 cm) from perimeter of pastry round, arrange apple slices side by side, in a circular pattern, filling circle, overlapping if necessary. Sprinkle top of apples with candied ginger and cranberries. Spread the remaining 1 tbsp (15 ml) butter pieces over filling. Sprinkle with cheddar and gently fold dough over apple mixture, forming pleats every few inches. Brush egg wash over exposed border of dough and sprinkle with coarse sugar.
- Place crostata in preheated oven and bake for 10 to 15 minutes, until it starts to brown, then reduce heat to 375 F (190 C) and bake for 15 to 20 minutes more, until apples are cooked through and crust is nicely browned. Cool slightly before serving.
Drink Pairings
APPLE, PECAN AND SALTED CARAMEL SQUARES
Ingredients
Serves 12 large bars or 16 smaller bars
½ cup + ¼ cup (125 ml + 60 ml) melted butter, divided
¼ cup+ 2 tbsp (60 ml + 30 ml) sugar, divided
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) salt
1¼ cups + 2 tbsp (310 ml + 30 ml) allpurpose flour, divided
1 cup (250 ml) coarsely chopped toasted pecans, divided
2 to 3 large apples, peeled and thinly sliced, ¼-in (0.5 cm) thick
½ tsp (2.5 ml) finely grated lemon zest
1¼ tsp (6 ml) ground cinnamon, divided
1 pinch ground nutmeg
½ cup (125 ml) old-fashioned oats
⅓ cup (75 ml) packed light brown sugar
¼ cup (60 ml) dried currants
Salted Caramel Sauce, to serve, recipe follows
SALTED CARAMEL SAUCE:
1 cup (250 ml) granulated sugar
6 tbsp (90 ml) room temperature butter, cut into small pieces
½ cup (125 ml) whipping cream
1 tsp (5 ml) salt
Instructions
- Preheat oven to 300 F (150 C). Line bottom and sides of an 8-in (2 L) square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
- To make shortbread crust, in a mixing bowl, stir together ½ cup (125 ml) melted butter with ¼ cup (60 ml) sugar, vanilla and salt. Add 1 cup (250 ml) flour and ½ cup (125 ml) chopped toasted pecans, mix until combined. Press evenly into prepared baking pan. Bake for 15 minutes while preparing apple filling and streusel topping.
- To make apple filling, in a mixing bowl, combine apples, 2 tbsp (30 ml) sugar, 2 tbsp (30 ml) flour, lemon zest, 1 tsp (5 ml) cinnamon and nutmeg. Mix well until apples are evenly coated. Set aside.
- To make streusel topping, in a mixing bowl, mix together oats, brown sugar, ¼ tsp (1 ml) cinnamon, remaining ¼ cup (60 ml) flour and ½ cup (125 ml) chopped pecans. Drizzle in remaining ¼ cup (60 ml) melted butter and mix well until mixture is moist. Set aside.
- Remove crust from oven and increase heat to 350 F (180 C). Evenly layer apples tightly on top of warm crust. Press apples down to fit as it will look like there are too many apples. Sprinkle currants over apples, then top with streusel and bake 30 to 35 minutes or until streusel is golden brown.
- Remove from oven and allow to cool for 20 minutes, then refrigerate for at least 2 hours or overnight. Lift foil or parchment out of pan and cut into bars (12 large bars or 16 smaller bars). Before serving, drizzle with Salted Caramel Sauce. Serve warm or at room temperature.
- TO MAKE SALTED CARAMEL SAUCE: In a medium saucepan over medium heat, heat sugar, stirring constantly with a wooden spoon, until it melts and caramelizes to a thick light to medium brown colour. Immediately add butter, being careful of bubbling and splatter.
- Whisk until completely melted, about 2 to 3 minutes. Whisk while slowly drizzling in cream. Allow to boil for 1 minute. Remove from heat and stir in salt. Allow to cool before drizzling onto bars. This recipe can can be made in advance and stored in refrigerator up to 2 weeks. Warm caramel up for a few seconds before drizzling. Makes ¾ cup (175 ml)
Drink Pairings
TURMERIC CHOCOLATE CHUNK AND DRIED CHERRY COOKIES
Ingredients
Serves about 16 cookies
½ cup (125 ml) sweet rice flour
½ cup (125 ml) brown rice flour
½ cup (125 ml) rolled oats
½ cup (125 ml) oat flour
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
2 tsp (10 ml) ground turmeric
1 tsp (5 ml) ground cinnamon
1 cup (250 ml) cashew butter
6 tbsp (90 ml) coconut oil, melted and cooled
¾ cup + 2 tbsp (205 ml) maple syrup
2 tsp (10 ml) vanilla extract
1½ cups (375 ml) chocolate chunks
½ cup (125 ml) dried cherries, roughly chopped
Instructions
- Preheat oven to 375 F (190 C). Line 2 large baking trays with parchment paper and set aside.
- In a medium bowl, whisk together rice flours, rolled oats, oat flour, baking soda, salt, turmeric and cinnamon until well combined.
- In a large bowl, whisk together cashew butter, coconut oil, maple syrup and vanilla extract until smooth and creamy. Add flour mixture and stir with a wooden spoon until well combined. Stir vigorously for an additional 20 to 30 seconds, this will ensure a chewy textured cookie. Fold in chocolate chunks and cherries.
- Form dough into 2-in (5 cm) balls and place at least 2-in (5 cm) apart on prepared baking trays. Bake 1 tray of cookies at a time. After 5 minutes, rotate baking tray and continue to bake cookies another 5 to 6 minutes. Allow cookies to cool to room temperature on tray. Cookies are best enjoyed same day but may be refrigerated in an airtight container for up to 3 days.
Drink Pairings
MINI CHAMPAGNE TRIFLES
Ingredients
Serves 8
2½ cups (625 ml) Champagne or white sparkling wine, divided
2¼ cups (560 ml) whole milk
½ vanilla bean, cut in half lengthwise, seeds scraped out
¾ cup (175 ml) granulated sugar
6 large egg yolks, lightly beaten
¼ cup (60 ml) cornstarch
3 tbsp (45 ml) unsalted butter
½ cup (125 ml) whipping cream
2 tbsp (30 ml) icing sugar
2 tbsp (30 ml) skim milk powder
16 to 20 ladyfingers cookies
½ lb (250 g) strawberries, diced
½ lb (250 g) raspberries, cut in half
gold sprinkles, for garnish (optional)
Instructions
- In a medium saucepan, pour 1½ cups (375 ml) Champagne. Place over medium-high heat and reduce to 6 tbsp (90 ml). Reduce heat to medium and whisk in whole milk, vanilla bean seeds, granulated sugar and egg yolks until well combined. Add cornstarch and, while whisking continuously, cook until thickened and lightly boiling. Continue to cook custard for 2 minutes, stirring constantly. Remove from heat and whisk in butter. Transfer to a bowl, cover with plastic wrap and refrigerate until chilled. Transfer to a piping bag and refrigerate until ready to use.
- In a large bowl, whip together whipping cream, icing sugar and skim milk powder with a hand mixer until stiff peaks form. Place in a piping bag and refrigerate until ready to use.
- To assemble, in a bowl, add remaining 1 cup (250 ml) Champagne. Break up ladyfingers into bite-sized pieces. Working with 1 cookie piece at a time, quickly dunk in Champagne before putting 4 to 5 pieces in bottom of each of 8 stemless Champagne flutes. Top with a layer of about 2 tbsp (30 ml) of custard then about 2 tbsp (30 ml) combined of strawberries and raspberries. Continue building trifles with another layer of dipped cookies, custard and berries. Top each trifle with whipped cream and gold sprinkles, if desired. Refrigerate at least 1 hour and up to 4 hours before serving.
Drink Pairings
CHEDDAR OLIVES
Ingredients
Serves 8
24 large pimento-stuffed green olives
1½ cups (375 ml) grated sharp cheddar
1 cup (250 ml) all-purpose flour
¼ cup (60 ml) unsalted butter, at room temperature
¼ tsp (1 ml) smoked paprika
¼ tsp (1 ml) pepper
¼ cup (60 ml) water, plus extra if needed
Instructions
- Preheat oven to 400 F (200 C). Line a baking tray with parchment paper and set aside.
- Place olives in a colander, rinse well under cold water and pat completely dry on a clean dish towel. Set aside.
- In a medium bowl, stir together cheese, flour, butter, paprika and pepper. Add water and kneed ingredients together until a dough forms. If dough is crumbly and will not hold together add more water 1 tsp (5 ml) at a time.
- Pinch off a generous 1 tsp (5 ml) of dough and press into a thin disk between your fingers. Place an olive in middle and wrap dough around it, roll between palms until dough is smooth and sealed around olive. Repeat until all olives are wrapped in cheddar dough. Place olives on prepared tray and bake until golden brown, about 12 to 15 minutes. Serve warm.