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.
Drink Pairings
BEET AND BOURBON RED VELVET CAKE
Ingredients
Serves 12
3 medium beets, about 10 oz (300 g) total, trimmed and peeled
3 tbsp (45 ml) lemon juice
¾ cup (175 ml) grapeseed or vegetable oil
3 large eggs
½ cup (125 ml) buttermilk
½ cup (125 ml) bourbon
1½ tsp (7.5 ml) vanilla extract, divided
2⅓ cups (575 ml) all-purpose flour
1½ cups (375 ml) granulated sugar
3 tbsp (45 ml) Dutch processed cocoa powder
½ tsp (2.5 ml) salt
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) baking soda
8 oz (250 g) cream cheese, at room temperature
2 tbsp (30 ml) unsalted butter, at room temperature
1 cup (250 ml) icing sugar
2 tbsp (30 ml) milk
Sparkling Cranberries, for garnish, recipe follows
SPARKLING CRANBERRIES:
rosemary and thyme sprigs, for garnish
½ cup (125 ml) granulated sugar, plus extra for coating
½ cup (125 ml) water
1½ cups (375 ml) fresh cranberries
Instructions
- Preheat oven to 350 F (180 C). Oil and flour a 10-cup (2.4-L) bundt pan and set aside.
- Pierce beets all over with fork before wrapping each in parchment paper and microwaving on high until tender, about 8 to 10 minutes. Place beets in a blender with lemon juice and oil and purée until smooth. Add eggs, buttermilk, bourbon and ½ tsp (2.5 ml) vanilla extract and blend again until well incorporated.
- In a large bowl, whisk together flour, sugar, cocoa powder, salt, baking powder and baking soda. Add beet mixture and whisk together until combined. Pour into prepared bundt pan and bake until a wooden skewer inserted in centre comes out clean, about 50 minutes. Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely at room temperature.
- In bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer on medium speed, beat cream cheese and butter together until very smooth. Add icing sugar, milk and remaining 1 tsp (5 ml) vanilla extract. Combine on low until smooth and creamy. Spoon icing into a piping bag or large, heavy duty, resealable plastic bag and snip off 1 corner. Pipe icing onto cake and garnish with Sparkling Cranberries and decorate with herbs.
- TO MAKE SPARKLING CRANBERRIES: In a small saucepan over mediumhigh heat, stir together sugar and water until simmering and sugar has dissolved. Let rapidly simmer for 1 minute. Remove saucepan from heat and allow mixture to cool until warm to touch. Stir in cranberries and thoroughly coat in sugar syrup. Let cranberries sit in syrup for 30 minutes. Using a slotted spoon, transfer cranberries to a wire rack and allow to dry at room temperature until tacky, about 2 hours and up to overnight.
- Place extra sugar in a bowl, add cranberries, tossing to completely coat in sugar, using extra sugar if needed. Place sugared cranberries on parchmentlined baking sheet and let dry at room temperature for 30 minutes. Best used within a couple of hours of being made. Makes 1½ cups (375 ml)
Drink Pairings
SWEDISH CHOCOLATE CAKE
Ingredients
Serves 6 to 8
1¾ cups (425 ml) white sugar
4 eggs
1 cup (250 ml) all-purpose flour
½ cup + 2 tbsp (155 ml) cocoa powder
1 tsp (5 ml) sea salt
¾ cup + ⅛ cup (200 ml) unsalted butter, melted and set aside to cool slightly
12 oz (350 g) raspberries
2 tbsp (30 ml) icing sugar
2 cups (500 ml) whipping cream, whipped with 1 tbsp (15 ml) sugar and 1 tsp (5 ml) vanilla
Instructions
- Preheat oven to 350 F (180 C). Grease an 8-in (20 cm) round cake pan and line bottom with parchment paper.
- In a medium-sized bowl with an electric mixer, mix granulated sugar and eggs until pale and fluffy.
- In a separate bowl, sift flour, cocoa powder and sea salt together. Add flour mixture to egg mixture and fold until combined. Add butter and mix until combined.
- Pour batter into cake pan and bake for about 20 minutes. Cake should still be sticky in middle. Remove from oven and cool completely before serving. Cake can then be refrigerated for 3 days, or frozen for up to 1 month. If frozen, defrost cake at room temperature before serving.
- Place raspberries on cake and dust with icing sugar. Serve with whipping cream.
Drink Pairings
EGGNOG COOKIE TRUFFLES
Ingredients
Serves 25 truffles
10 oz (300 g) vanilla wafer cookies
½ tsp (2.5 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
⅓ cup (75 ml) eggnog
1 tbsp (15 ml) rum
10 oz (300 g) white chocolate, chips or candy melts
gold sprinkles, for garnish
Instructions
- In a food processor, pulse cookies until sandy and transfer to a large bowl. Add cinnamon, nutmeg, eggnog and rum and mix until well combined and mixture resembles cookie dough.
- Scoop 1 tbsp (15 ml) of mixture at a time and roll into balls. Place on a parchment-lined baking tray and refrigerate for at least 1 hour and up to overnight.
- Place white chocolate in a microwave-safe bowl and microwave in 30 second bursts, stirring after each burst until melted and smooth.
- Working with 1 cookie truffle ball at a time, use a fork to dip in white chocolate to coat completely. Tap off excess chocolate and transfer to parchment-lined baking tray. Garnish with a dusting of gold sprinkles and allow to set at room temperature for about 2 hours. Truffles may be stored in an airtight container in refrigerator for up 4 days before packaging and gifting.
Drink Pairings
CINNAMON MAPLE BOURBON MARSHMALLOWS
Ingredients
Serves 30 to 40 small square marshmallows
1 cup (250 ml) icing sugar
1¼ tsp (6 ml) ground cinnamon, divided
vegetable oil, to grease tray
7 tbsp (105 ml) bourbon, divided
½ cup (125 ml) water
½ vanilla bean, split in half, seeds scraped out
2 tbsp (30 ml) unflavoured gelatin
¾ cup (175 ml) maple syrup
1½ cups (375 ml) granulated sugar
Instructions
- In a small bowl, sift together icing sugar and 1 tsp (5 ml) cinnamon. Set aside.
- Using vegetable oil, lightly oil rimmed 15 x 10-in (38 x 25 cm) baking tray before lining with plastic wrap. Lightly oil plastic with more oil before lightly dusting with 2 tbsp (30 ml) icing sugar mixture. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together 3 tbsp (45 ml) bourbon, water and vanilla seeds. Sprinkle in gelatin and set aside.
- In a medium heavy-bottomed saucepan, combine maple syrup, granulated sugar and remaining 4 tbsp (60 ml) bourbon. Place over medium heat and cook, stirring constantly, until sugar dissolves. Raise heat to medium-high and bring to boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer.
- Turn stand mixer on just to low speed and gently pour in hot sugar mixture along side of bowl to avoid splatters. Once all added, increase mixer speed to high and whip until mixture has nearly tripled in size and bowl is just warm, about 10 to 12 minutes. With mixer running at low speed slowly add remaining ¼ tsp (1 ml) cinnamon and mix until completely incorporated. Pour marshmallow into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge any air bubbles. Let cool to room temperature before covering with plastic wrap, taking care that wrap does not touch top of marshmallow, and refrigerate overnight allowing it to firm up.
- The next day, generously dust top of marshmallow and a work surface with another 2 tbsp (30 ml) icing sugar mixture. Remove marshmallows from pan and place top down on work surface. Discard plastic wrap. Dust exposed bottom of marshmallow generously with another 2 tbsp (30 ml) of icing sugar mixture. Oil a sharp knife or cookie cutter and cut marshmallow into desired sizes. Toss marshmallows in remaining icing sugar mixture to prevent from sticking together. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.
Drink Pairings
MATCHA BOURBON MARSHMALLOWS
Ingredients
Serves 30 to 40 small square marshmallows
1 cup (250 ml) icing sugar
6 tbsp (90 ml) matcha powder, divided
vegetable oil, to grease tray
¼ cup (60 ml) bourbon
¾ cup (175 ml) water, divided
½ vanilla bean, split in half and seeds scraped out
2 tbsp (30 ml) unflavoured gelatin
1½ cups (375 ml) granulated sugar
1 cup (250 ml) liquid clover honey
Instructions
- In a small bowl, sift together icing sugar and 2 tbsp (30 ml) matcha. Set aside.
- Using vegetable oil, lightly oil rimmed 15 x 10-in (38 x 25 cm) baking tray before lining with plastic wrap. Lightly oil plastic with more oil before lightly dusting with 2 tbsp (30 ml) icing sugar mixture. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together bourbon, ¼ cup (60 ml) water and vanilla seeds. Sprinkle in gelatin and set aside.
- In a medium heavy-bottomed saucepan, combine granulated sugar, honey and remaining ½ cup (125 ml) water. Place over medium heat and cook, stirring constantly, until sugar dissolves. Raise heat to medium-high and bring to boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer.
- Turn stand mixer on just to low speed and gently pour in hot sugar mixture along side of bowl to avoid splatters. Once all added, increase mixer speed to high and whip until mixture has nearly tripled in size and bowl is just warm, about 10 to 12 minutes. With mixer running at low speed, slowly add remaining 4 tbsp (60 ml) matcha powder and mix until completely incorporated. Pour marshmallow into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge any air bubbles. Let cool to room temperature before covering with plastic wrap, taking care that wrap does not touch top of marshmallow, refrigerate overnight allowing it to firm up.
- The next day, generously dust top of marshmallow and a work surface with another 2 tbsp (30 ml) icing sugar mixture. Remove marshmallows from pan and place top down on work surface. Discard plastic wrap. Dust exposed bottom of marshmallow generously with another 2 tbsp (30 ml) icing sugar matcha mixture. Oil a sharp knife or cookie cutter and cut marshmallow into desired sizes. Toss marshmallows in remaining icing sugar mixture to prevent from sticking together. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.
Drink Pairings
OLIVE OIL CITRUS CAKE WITH MASCARPONE ICING
Ingredients
Serves 10
4 eggs
¾ cup (175 ml) sugar
1 cup (250 ml) olive oil
2 tsp (10 ml) vanilla extract
2 lemons, zest and juice, divided
2½ cups (625 ml) flour
1 tsp (5 ml) baking soda
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
Mascarpone Icing, make ahead
MASCARPONE ICING:
4 cups (1 L) whipping cream
2 tsp (10 ml) vanilla extract
¼ cup (60 ml) icing sugar
1 orange, zest only
¼ cup (60 ml) orange juice
1 cup (250 ml) mascarpone cheese
Instructions
- Preheat oven to 350 F (180 C). Spray two 9-in (2.5L) springform pans and line bottom with parchment paper.
- In bowl of an electric mixer, mix eggs and sugar until light in colour. Add olive oil, vanilla extract, zest and juice of 2 lemons. In a separate bowl, sift flour, baking soda, baking powder and salt and mix into wet ingredients. Divide cake batter evenly among springform pans and bake for 25 to 30 minutes. Set aside to cool.
- Take ¼ cup (60 ml) of Mascarpone Icing and ice top of 1 cake. Stack remaining cake on top and ice top and sides of cake with remaining icing. Decorate as desired.
- To make MASCARPONE ICING: In a large stainless steel mixing bowl, beat all ingredients, except cheese, with an electric hand mixer until stiff peaks form. Add mascarpone and mix until just combined. Chill in fridge for up to 30 minutes.
Drink Pairings
MAPLE PECAN PIE
Ingredients
Serves 8
1 Pie Shell Dough, make ahead
1 tbsp (15 ml) milk
6 tbsp (90 ml) unsalted butter
½ cup (125 ml) sugar
½ cup (125 ml) packed brown sugar
¼ tsp (1 ml) salt
1 tbsp (15 ml) flour
3 large eggs
1 tsp (5 ml) pure vanilla extract
1 cup (250 ml) pure maple syrup
2 cups (500 ml) lightly toasted, coarsely chopped pecans
Pastry Maple Leaves, for garnish, make ahead
PIE SHELL DOUGH:
3 eggs
2 tbsp (30 ml) vinegar
2 tbsp (30 ml) water
3 cups (750 ml) all-purpose flour, plus extra for dusting
1 pinch salt
3 tbsp (45 ml) sugar
⅔ cup (150 ml) butter, chilled, cubed in to 1-in (2.5 cm) chunks
⅔ cup (150 ml) vegetable shortening or margarine, chilled, cubed into 1-in (2.5) chunks
PASTRY MAPLE LEAVES:
1 Pie Shell Dough
flour, for dusting
1 egg
3 tbsp (45 ml) water
Instructions
- Place 1 portion of chilled Pie Shell Dough on clean, lightly flour-dusted surface. Roll into a round circle to cover base and sides of a 9-in (23 cm) fluted pie plate. Cut any excess dough to form a smooth, even edge in line with rim of pie dish. Using a fork, poke holes along base and sides of pie shell. Chill pie shell in freezer for at least 30 minutes, up to 1 week.
- Preheat oven to 375 F (190 C).
- Lightly brush edge and rim of pie shell with milk. Place a square piece of lightly greased tinfoil over pie shell to loosely cover base and sides (greased side touches pastry). Using a fork, poke holes into dough through tinfoil. Place pie weights or use dried beans to cover foil and bake for 15 minutes.
- In medium saucepan over medium heat, melt butter. Mix sugars, salt and flour together and add to melted butter. Stir until all ingredients are well incorporated. Remove from heat.
- In a separate bowl, lightly whisk eggs, vanilla extract and maple syrup. Slowly add to butter mixture, stirring constantly. Add pecans.
- As soon as pie shell comes out of oven, reduce temperature to 300 F (150 C). Remove foil and pie weights. Pour filling into hot pastry shell and return to oven. Continue to bake for about 1 hour; edges should seem set, while centre would still be slightly wobbly. Remove from oven and let rest for at least 4 hours, otherwise filling may not hold together when cut. If possible, let rest overnight. When ready to serve, reheat as desired and garnish with Pastry Maple Leaves.
- To make PIE SHELL DOUGH: In a bowl, lightly whisk eggs then add vinegar and water and mix to combine. Cover and place in freezer for few minutes while preparing other ingredients for pastry.
- In a medium bowl, whisk together flour, salt and sugar. Invert contents on a clean surface. Scatter cubes of butter and shortening evenly over flour mixture. Using a pastry cutter or 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, to incorporate all flour. Using fingertips, combine to form a ball. If sticky, dust with a tiny amount of flour. Be careful not to add too much, or dough could turn dry.
- Divide dough into 2 equal portions (1 for Maple Pecan Pie, 1 reserved for Pastry Maple Leaves) and shape into disks, cover with plastic wrap and rest for about 30 minutes in refrigerator. Pastry can be prepared up to 3 days in advance and stored in refrigerator.Makes 2 portions pie shell dough
- To make PASTRY MAPLE LEAVES: Arrange oven rack to upper middle position and preheat to 350 F (180 C).
- Roll out dough, about ¼-in (0.5 cm) thick. Using cookie cutters shaped like maple leaves, cut out several pastry leaves and place on baking sheet lined with parchment paper. Using curved edge of a teaspoon, lightly press into each leaf to create veins of leaves. Chill in freezer for about 15 minutes.
- In a small bowl, lightly whisk egg and water to make egg wash. Remove pastry leaves from freezer and brush with egg wash. Bake for 10 to 12 minutes, until golden. Remove from oven and cool on wire rack until ready to use. Makes several maple leaves for garnish.