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.
Drink Pairings
MONT BLANC
Ingredients
Serves 10
MONT BLANC:
Poached Apples (recipe follows)
Meringue (recipe follows)
1/2 cup whipping cream
Candied Chestnut (recipe follows)
Chestnut Cream (recipe follows)
Ice cream (vanilla or caramel)
POACHED APPLE:
3 apples
3 cups (750 ml) apple juice
1½ cups (350 ml) granulated sugar
½ cinnamon stick
2 lemons, juice only
MERINGUE:
3 egg whites
½ cup (125 ml) granulated sugar, divided into 3 portions
CANDIED CHESTNUTS:
1 lb (500 g) chestnuts, shelled (roughly 1.25 lb or 575 g with shell)
⅓ cup (750 ml) granulated sugar
1½ cups (350 ml) water
Chestnut Paste (recipe follows)
CHESTNUT CREAM:
1 lb (500 g) chestnut paste (recipe follows)
½ cup (125 ml) unsalted butter, at room temperature
⅓ cup (75 ml) honey
2 tbsp (30 ml) whipping cream
2 tsp (10 ml) cognac
pinch cinnamon
CHESTNUT PASTE (Makes 1 lb (500 g) of chestnut paste):
⅓ lb (175 g) chestnuts, shelled
⅓ cup (75 ml) granulated sugar
1 cup (250 ml) water
2 tsp (10 ml) maple syrup
Instructions
- To make MONT BLANC: Cut poached apples into approximately ½-in (1.25 cm) slices.
- Using a piping bag, pipe the Chestnut Cream in even rows on one side of your desired serving plate to form an approximately 3-in (8 cm) solid square. Pipe a second layer of Chestnut Cream on top of the original layer (refer to picture).
- Fill a meringue half-sphere about 1/4 full with whipping cream. Place a few slices of poached apple on top of the whipping cream.
- Place a scoop of ice cream (vanilla or caramel) inside the meringue, and cover with a final layer of whipping cream.
- Close the meringue “ball” with a second meringue half-sphere. Take the entire meringue ball and place on top of Chestnut Cream square.
- Place a scoop of ice cream on the opposite side of the plate (refer to picture), and arrange Candied Chestnuts and remaining poached apples attractively on the plate.
- To make POACHED APPELE: Peel and core apples. Set aside.
- In a large saucepan over medium-high heat, combine apple juice, sugar and cinnamon stick and bring to a boil. Turn heat down to low and carefully place apples into poaching liquid. Poach apples for 30 minutes, then add lemon juice.
- Refrigerate apples along with poaching liquid overnight.
- To make MERINGUE: Preheat oven to 200 F (94 C).
- In a large bowl, whisk one third of the sugar into egg whites until soft peaks form. Add another third of the sugar to mixture and continue whisking. Add remainder of sugar and whisk until stiff peaks form and mixture is shiny.
- Transfer meringue mixture into a pastry bag with a rounded tip (alternatively, transfer mixture to Ziploc bag with a corner cut off for piping). Pipe meringue into a half-sphere silicone mold. Bake meringue for 45 minutes.
- To make CANDIED CHESTNUTS: In a large pot, bring water and sugar and to a boil. Add chestnuts and boil on low heat for 30 minutes. Refrigerate chestnuts with cooking liquid overnight.
- To make CHESTNUT CREAM: With a spatula, mix together chestnut paste and butter. Add honey, cream, cognac and cinnamon. Mix well to combine.
- To make CHESTNUT PASTE: In a saucepan, bring water to a boil. Add chestnuts and cook for 30 minutes, until they become soft. Add sugar and maple syrup and continue to boil for one more minute. Strain chestnuts and blend in food processor or blender until smooth.
Drink Pairings
SAVOURY HARISSA- FLAVOURED WAFFLES SERVED WITH TOMATO JAM
Ingredients
Serves 12 waffles or serves 6
½ tsp (2 ml) each, coriander, caraway and cumin seeds
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) cornstarch
1 tsp (5 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
¼ tsp (1 ml) crushed red pepper flakes
1½ cups (375 ml) buttermilk
½ cup (125 ml) vegetable oil
2 large eggs, separated
2 tsp (10 ml) granulated sugar
1 cup (250 ml) crème fraîche or sour cream
fresh mint leaves, for garnish
grilled sausages, to serve (optional)
TOMATO JAM:
2 tsp (10 ml) each, cumin, coriander and yellow mustard seeds
1 x 28 oz (796 ml) can diced tomatoes, drained
2 roasted jarred red peppers, seeds scraped, diced
1 medium-sized yellow onion, peeled and finely diced
2 large garlic cloves, smashed and minced
2 jalapeño peppers, seeded and finely chopped
1 tsp (5 ml) grated ginger root
½ cup (125 ml) light brown sugar
¾ cup (175 ml) white balsamic vinegar
2 tsp (10 ml) tamari sauce
Instructions
- Preheat oven to 200 F (95 C). Line a baking sheet with parchment paper. Set aside.
- Combine coriander, caraway and cumin seeds in a small, dry frying pan and toast over medium heat until they begin to pop. Transfer to a mortar and pestle and finely crush. Place in a large bowl along with flour, cornstarch, baking powder, soda, salt and red pepper flakes. Stir to evenly blend.
- In another bowl, combine buttermilk, oil and 2 egg yolks. Whisk to blend.
- In a third bowl, beat 2 egg whites with an electric mixer almost until soft peaks form. Sprinkle with sugar and continue to beat until peaks are firm and glossy. Pour buttermilk mixture into dry ingredients and whisk just until mixed. Drop whipped egg whites in dollops onto batter and gently fold in with a spatula just until combined.
- Preheat hot waffle iron and lightly spray with cooking oil. Pour ¾ cup (175 ml) batter onto hot waffle iron and cook until crisp, about 3 minutes, depending on your waffle iron. Remove and place on parchment- lined baking sheet in oven to keep warm and repeat with remaining batter.
- Serve waffles with dollops of Tomato Jam, crème fraîche and fresh mint garnish. Excellent with a serving of grilled sausages on the side.
- To make TOMATO JAM: Combine cumin and coriander seeds in a small, dry frying pan and toast over medium heat until they are aromatic and begin to pop. Transfer to a mortar and pestle and finely crush.
- In a heavy 2 L (8 cups) saucepan, combine crushed, toasted seasonings with tomatoes, roasted peppers, onion, garlic, peppers, ginger, sugar and vinegar. Stir over medium heat and bring to a gentle boil. Continue to cook over medium heat, stirring occasionally, until thickened and glossy and sugar has dissolved, about 15 minutes. Sterilize three 1-cup (250-ml) jars while cooking jam.
- When jam is thickened as desired, stir in tamari sauce and cook for 1 more minute to evenly disperse. Then ladle into sterilized jars, leaving ½-in (1.25 cm) head space, before tightly sealing. Refrigerate up to a week or freeze. Makes three 1-cup (250-ml) jars
Drink Pairings
ORANGE OLIVE OIL CAKE WITH SALTED CHOCOLATE GLAZE
Ingredients
Serves 36 bite-sized cakes
CAKE:
1 tbsp (15 ml) orange zest
1 cup (250 ml) granulated sugar
½ cup (125 ml) orange juice
½ cup (125 ml) buttermilk
3 large eggs
⅔ cup (150 ml) extra-virgin olive oil
1¾ cups (425 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) baking soda
¼ tsp (1 ml) salt
CHOCOLATE FILLING:
2 cups (500 ml) semi-sweet chocolate chips
1 cup (250 ml) whipping cream
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) Frangelico liqueur (optional)
1 pinch salt
CHOCOLATE GLAZE:
1 cup (250 ml) semisweet chocolate chips
1 cup (250 ml) whipping cream
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) Frangelico liqueur (optional)
1 pinch salt
flaked sea salt, for garnish
Instructions
- Preheat oven to 350 F (180 C). Butter an 8-in (20 cm) square cake pan and line with parchment paper before setting aside.
- In a medium-sized bowl, using your fingers, rub together orange zest and sugar. Add orange juice, buttermilk, eggs and oil and whisk until well combined.
- In another medium-sized bowl, sift together flour, baking powder, baking soda and salt. Tip dry ingredients into buttermilk mixture and whisk until smooth. Pour batter into prepared baking pan and bake until a wooden skewer inserted in middle of cake comes out clean, about 35 to 45 minutes. Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool to room temperature. Cake can be refrigerated for up to 2 days, well wrapped in plastic wrap or stored in an airtight container.
- While cake cools, make CHOCOLATE FILLING: Place chocolate in a heatproof bowl and set aside. Add whipping cream and butter to a small saucepan and warm over medium heat, stirring constantly, until starting to simmer. Pour warm cream mixture over chocolate and allow to sit for 4 minutes. Add liqueur (if using) and a pinch of salt, then stir with a rubber spatula until well combined and smooth. Set aside, allowing filling to reach room temperature.
- Trim edges of cake and cut in half horizontally. Spread a generous layer of filling over bottom half of cake before topping with other cake half. Reserve any remaining filling for another use. Refrigerate for 1 hour, allowing cake and filling to harden. Using a knife that has been warmed in hot water and wiped dry with a paper towel, cut chilled cake into 36 small squares. Repeat, running knife under hot water and wiping with a paper towel between cuts, to ensure cleanly cut squares. Return to refrigerator while making Chocolate Glaze.
- To make CHOCOLATE GLAZE: Place chocolate in a heatproof bowl and set aside. In a small saucepan, warm whipping cream and butter over medium heat, stirring constantly, until it starts to simmer. Pour warm cream mixture over chocolate and allow to sit for 4 minutes. Add liqueur (if using) and a pinch of salt, then stir with a rubber spatula until well combined and smooth. Allow to cool for 10 to 20 minutes at room temperature. Glaze should be thick, but still pourable.
- Place chilled squares of cake on a wire rack over top of a baking sheet lined with parchment paper. Pour a heaping tablespoon of warm chocolate glaze onto top of each cake and let run down sides. Garnish top of each with a pinch of flaked sea salt. Let Chocolate Glaze harden for 20 to 30 minutes at room temperature before transferring cakes to a platter and serving.
Drink Pairings
CHOCOLATE- CINNAMON FLANS
Ingredients
Serves 6
¾ cup (175 ml) berry sugar
1 cup (250 ml) whole milk
2 oz (60 g) dark chocolate, 70% cocoa
2 eggs
3 egg yolks
1 x 100 ml can sweetened condensed milk
¼ tsp (1 ml) cinnamon
1 pinch of salt
1 vanilla bean
physalis fruit and raspberries, for garnish
Instructions
- Preheat oven to 325 F (175 C). Line base of metal pan, 9 x 13-in (3.5 L), with paper towels. Pan should fit six ¾ cup (175 ml) ramekins.
- To make caramel sauce, add sugar to a small, heavy-bottomed saucepan with enough water to dissolve sugar, about ½ cup (125 ml). Cook, stirring over low heat, until sugar is dissolved. Increase heat to high. Cook, without stirring, occasionally brushing down sides of saucepan with heatproof pastry brush dipped in water, until mixture is golden amber in colour, about 7 minutes. Swirl pan around to even out caramelizing. Remove from heat as soon as it reaches a rich, golden stage, to avoid burning.
- Using an oven mitt to hold each individual ramekin, pour a little caramel sauce, about 2 tbsp (30 ml), into each and swirl to coat base and halfway up sides. Place each ramekin into lined baking dish and set aside to cool.
- In a medium-sized saucepan over low heat combine whole milk and chocolate. Cook, stirring for 4 to 5 minutes until chocolate melts and mixture is smooth.
- In a large bowl, preferably with a spout, whisk together eggs and yolks, condensed milk, cinnamon and salt. Scrape seeds from vanilla bean and whisk into mixture. Gradually whisk in chocolate mixture slowly so as not to curdle eggs, then whisk vigorously until blended.
- Pour mixture through a fine-meshed sieve into caramel-glazed ramekins and place them into the paper towel-lined metal pan. Place pan with ramekins in centre of oven and carefully pour enough boiling water into baking dish to reach halfway up sides of ramekins.
- Bake for 20 to 30 minutes or until flans are firm when gently nudged.
- Carefully remove baking dish from oven and let ramekins cool in pan in water bath for 10 minutes. Remove ramekins from water and cool on rack. Cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
- To serve, warm a sharp palette knife, run around edges of ramekins and invert each onto a serving dish. Scrape any remaining caramel onto each flan. Garnish with fruit.
Drink Pairings
COCONUT CUSTARD-FILLED PORTUGUESE MALASADAS
Ingredients
Serves 12 doughnuts
COCONUT CUSTARD FILLING:
2 cups (500 ml) coconut milk
1 cup (250 ml) water, divided
½ cup (125 ml) granulated sugar
¼ cup (50 ml) cornstarch
½ tsp (2 ml) + 1 tsp (5 ml) vanilla extract
MALASADAS:
1 pkg dry active yeast, about 1 tbsp (15 ml)
1½ cups (375 ml) granulated sugar, divided
¼ cup (50 ml) warm water
3 large eggs
½ cup (125 ml) milk
½ cup (125 ml) half & half
2 tbsp (30 ml) unsalted butter, melted
¼ tsp (1 ml) salt
4 cups (1 L) bread flour, plus extra for dusting
2 tsp (10 ml) nutmeg
vegetable oil, for frying
sugar, for coating
Instructions
- To make COCONUT CUSTARD FILLING: In a saucepan, mix together coconut milk, ½ cup (125 ml) water and sugar. Stir over medium heat and bring to a light boil.
- In a small bowl, whisk together remaining ½ cup (125 ml) water and cornstarch. Add to coconut milk mixture. Whisk until it comes to a boil and thickens. Remove from heat and stir in ½ tsp (2 ml) vanilla extract. Cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours.
- To make MALASADAS: In a small bowl, combine yeast, 1 tsp (5 ml) sugar with 2 tbsp (30 ml) warm water. Mix until yeast dissolves. Set aside until foamy, about 5 minutes.
- In a large bowl, beat eggs with an electric stand mixer until light and lemoncoloured. Add yeast mixture, ½ cup (125 ml) sugar, milk, half & half, melted butter and salt. Mix at medium speed until combined. Slowly beat in flour until smooth.
- Transfer to a lightly greased bowl and cover loosely with plastic wrap and a tea towel. Set aside in a warm place until dough doubles in size, about 1½ hours. Punch dough down, then with oiled hands, pinch off pieces about a size of a golf ball. Place on greased baking sheets. Cover with a clean dish towel and set aside in a warm place to rise again for 20 minutes.
- Lightly flour surface to roll dough and line 2 baking sheets with parchment paper. Grease parchment paper and set aside. Place remaining sugar in a shallow mixing bowl. Set aside.
- Roll dough on floured surface into a 12-in (30 cm) square about ½-in (1.25 cm) thick. Cut into 3-in (8 cm) squares or circles and place on prepared baking sheets 3-in (8 cm) apart. Gather and reuse scraps. Cover loosely with plastic wrap and set in a warm place until doubled in size, about 1 hour.
- As dough is rising the second time, heat about 2-in (5 cm) vegetable oil to 325 F (170 C) in a deep fryer or a heavy, deep Dutch oven over medium heat.
- Using scissors, cut Malasadas out of parchment paper, leaving about 1-in (2.5 cm) around the sides of each. The paper makes it easier to transfer them to the frying oil. Working in batches, place two of them into the hot oil, paper side up. Use tongs to peel off and discard paper. Cook, flipping once, until puffed and golden, 2 to 3 minutes. Transfer to a baking sheet on a wire rack. Repeat with remaining Malasadas. Let cool completely then toss with sugar.
- Using the tip of a paring knife, cut a ½-in (1.25 cm) deep slit into one end of each Malasada. Slide a chopstick in the hole and carefully move from right to left a couple times to create a pocket for the filling.
- Transfer Coconut Custard Filling to a small pastry bag fitted with a medium round tip. Carefully insert just the tip of the pastry bag into the slit and gently squeeze pastry bag until the Malasada feels just full. Repeat until all are filled. These are best served the day they are made.