BRÛLÉE CRANBERRY TART
Ingredients
Serves 8
WALNUT CRUST:
1¼ cups (310 ml) raw walnut halves or walnut pieces
1 cup (250 ml) white rice flour
¼ tsp (1 ml) salt
6 tbsp (90 ml) unsalted butter, softened
½ cup (125 ml) granulated sugar
CRANBERRY FILLING:
12 oz (340 g) fresh cranberries
1 cup (250 ml) granulated sugar
¼ cup (60 ml) orange juice
1 tsp (5 ml) orange zest
½ vanilla bean, split in half
½ cup (125 ml) unsalted butter, cut into cubes
2 large eggs
2 large egg yolks
SPARKLING CRANBERRIES:
½ cup (125 ml) granulated sugar, plus extra for coating
½ cup (125 ml) water
1½ cups (375 ml) fresh cranberries
GARNISH:
½ cup (125 ml) whipping cream
½ tsp (2 ml) vanilla extract
2 tbsp (30 ml) icing sugar, sifted
2 tbsp (30 ml) granulated sugar
orange zest, for garnish
Instructions
- To make WALNUT CRUST: Heat oven to 350 F (180 C). In a food processor, grind walnuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse 4 times. In a medium-sized bowl, cream butter and sugar together with a wooden spoon for a couple of minutes until pale and thick. Add nut mixture and stir until dough comes together. If it seems crumbly, add some cold water, 1 tsp (5 ml) at a time, making sure not to exceed 2 tbsp (30 ml) total. Press dough evenly into a 10-in (25 cm) fluted tart pan. Prick bottom of crust with a fork and freeze for 30 minutes or up to several days if desired. Bake chilled tart shell until lightly browned, about 15 minutes. Cool at room temperature on a wire rack.
- To make CRANBERRY FILLING: Place cranberries, sugar, orange juice and zest and vanilla bean in a medium-sized saucepan over medium heat. Bring to a simmer and cook until cranberries have popped and softened, about 10 minutes. Transfer to a sieve set over a bowl, use a rubber spatula and press cranberry liquid into bowl. Whisk butter into warm cranberry liquid.
- Place eggs and egg yolks in a large bowl and whisk lightly. Slowly whisk a cup of warm cranberry mixture into eggs to temper, then add remaining cranberry mixture and whisk to combine.
- Return cranberry mixture to saucepan and cook, stirring constantly with a wooden spoon over low heat until just bubbling and thickened, about 10 minutes. Strain through a fine-meshed sieve into a non-reactive bowl. Cool to room temperature. If not using right away, cover filling with plastic wrap, pressing wrap onto surface of filling to prevent a skin from forming, and refrigerate. Filling may be made up to 1 day ahead and refrigerated until ready to use.
- Preheat oven to 350 F (180 C). Pour cooled cranberry filling into prebaked tart shell and smooth top with a spatula. Bake for 10 minutes to set filling. Cool on a wire rack at room temperature. Tart may be stored, lightly covered with plastic wrap at room temperature for up to 2 days.
- To make SPARKLING CRANBERRIES: Place cranberries in a medium-sized bowl.
- In a small saucepan, stir together sugar and water over mediumhigh heat until simmering and sugar has dissolved. Remove saucepan from heat and cool mixture until warm to the touch. Pour over cranberries. Cover bowl with plastic wrap and refrigerate overnight.
- Using a slotted spoon, remove berries from syrup and place on a wire cooling rack with a piece of parchment paper placed underneath. Spread berries so they are not touching each other and let dry for 1 hour at room temperature.
- Working in batches, roll a handful of berries at a time in extra granulated sugar to coat. Place sugared cranberries on a parchmentlined baking sheet and continue coating remaining berries. Let cranberries dry for two hours at room temperature before using. Cranberries may be stored in an airtight container at room temperature for 2 days. Makes 1½ cups (375 ml).
- To make GARNISH: In a chilled bowl, whip cream until soft peaks form, about 4 minutes. Add vanilla extract and icing sugar and continue to whip until stiff peaks form. Sprinkle granulated sugar evenly over top of tart, leaving a ½-in (1.25 cm) border. Let stand for 5 minutes.
- Using a blowtorch and holding flame at least ½-in (1 cm) from surface, move flame back and forth over sugar until bubbling and dark amber. Let stand for 5 minutes before dolloping whipped cream in centre of tart and topping with Sparkling Cranberries and curls of orange zest. Serve immediately.
Drink Pairings
FAVA BEANS WITH FRESH RICOTTA ON GARLIC CROSTINIS
Ingredients
Serves about 32 crostinis
GARLIC-INFUSED RICOTTA:
8 cups (2 L) whole milk
1 cup (250 ml) whipping cream
½ tsp (2 ml) salt
3 tbsp (45 ml) lemon juice
1 garlic clove, smashed and minced
CROSTINIS:
¼ cup (60 ml) olive oil
1 large garlic clove, smashed and minced
1 long whole wheat baguette, cut into ½-in (1.25 cm) slices
salt and freshly ground black pepper, to taste
FAVA BEANS:
1½ cups (375 ml) shelled fava beans
2 tbsp (30 ml) olive oil
½ cup (125 ml) diced sweet onion
3 tbsp (45 ml) finely chopped fresh mint
2 tbsp (30 ml) full-fat sour cream
2 tbsp (30 ml) lemon-infused olive oil, plus extra
salt and freshly ground black pepper, to taste
pea shoots and mint, for garnish
Instructions
- To make GARLIC-INFUSED RICOTTA: Line a large sieve with cheesecloth and place over a large bowl or saucepan. Set aside.
- Combine milk, cream and salt in a large heavy saucepan. Bring to a full rolling boil over medium-high heat. Then reduce heat to low and add lemon juice and garlic. Simmer, stirring constantly, until mixture curdles, about 2 minutes.
- Pour mixture into sieve over bowl or saucepan and set aside to drain for about 1 hour. Discard liquid and transfer ricotta to a plastic container with a tight-fitting lid. Refrigerate until chilled. Can be refrigerated for up to 2 days. Makes about 3½ cups (875 ml).
- To make CROSTINIS: Preheat oven to 350 F (180 C).
- Warm olive oil and garlic in a measuring cup in the microwave, to infuse garlic flavours. Place baguette slices in a single layer on a parchment-lined baking sheet. Brush with olive oil. Season with salt and pepper.
- Bake for 8 to 10 minutes or until crisp. Remove baking sheet to a rack to cool. Can be made ahead and stored in a tightly covered container for a couple of days
- To make FAVA BEANS: Bring a large saucepan of water to a boil. Add fava beans and blanch for 1 minute. Drain and plunge into ice water. Drain again and, using your fingers, pinch off the skins and discard. Place ⅓ cup (75 ml) beans in a small bowl and set aside. Place remaining beans in a larger bowl. Coarsely mash with a fork. Set aside.
- Heat olive oil in a heavy frying pan over medium heat. Add onion and sauté until soft and clear. Do not brown. Transfer to mashed fava beans along with mint, sour cream, lemon oil, and salt and pepper to taste. Gently fold together to blend. Fold in whole fava beans.
- To serve, smear a generous spoonful of fresh ricotta on baguette slices. Spoon fava bean mixture on top. Drizzle with a little lemon oil and garnish with some pea shoots. Add an extra grating of black pepper and serve.
Drink Pairings
SWEET POTATO TURNOVERS
Ingredients
Serves about 18 turnovers
½ lb (250 g) unpeeled sweet potatoes
½ lb (250 ml) Granny Smith apples, peeled, cored and cut into fine ¼-in (0.5 cm) dice
2 tbsp (30 ml) granulated sugar, plus extra for dusting
⅓ cup (75 ml) whole blanched almonds, ground in food processor
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ cup (60 ml) finely chopped crystallized ginger
1 pkg (or 2 sheets) frozen puff pastry, thawed
all-purpose flour, for rolling
1 large egg, beaten
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- Pierce potatoes with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash with potato masher or fork. Mix in apples, sugar, almonds, cinnamon, ground ginger and chopped ginger. Set aside.
- Lightly dust a large cutting board with flour. Roll out 1 of the pastry sheets to ⅛-in (3 cm) thickness. Cut out circles using a 3½-in (8.75 cm) cookie cutter, making as many circles from the dough as possible.
- Place a heaping tbsp (15 ml) of the filling on each circle. Brush bottom edge of pastry lightly with egg wash, then fold circles in half to form a half moon. Press the edges together with a fork to seal and arrange on a parchment paper-lined baking sheet. Repeat with remaining dough and filling, collecting scraps of dough and rolling out. Brush tops of turnover with egg wash and sprinkle with sugar.
- Bake on prepared baking sheets until golden brown, about 12 to 15 minutes. Remove and allow to cool for 5 minutes before serving. Best served warm with vanilla ice cream or whipped cream.
Drink Pairings
SWEET POTATO AND MAPLE SYRUP PANNA COTTA
Ingredients
Serves 8 (½ cup (125 ml) servings each)
1 large or 2 small unpeeled sweet potatoes
1 cup (250 ml) homogenized milk
1 tbsp (15 ml) gelatin
1 cup (250 ml) buttermilk
1 cup (250 ml) whipping cream
¼ cup (60 ml) maple syrup
1 tsp (10 ml) cinnamon
1 tsp (5 ml) vanilla extract
whipped cream, for garnish
SALTED HAZELNUT BRITTLE:
1 cup (250 ml) granulated sugar
½ cup (125 ml) water
1 tsp (5 ml) corn syrup or agave syrup
½ cup (125 ml) toasted hazelnuts, coarsely chopped
½ tsp (2 ml) kosher salt
Instructions
- Preheat oven to 425 F (210 C).
- Pierce sweet potato with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash well with potato masher. Measure out 1 cup (250 ml) mashed sweet potato.
- Place homogenized milk in a medium-sized saucepan. Sprinkle gelatin over milk and let sit for 5 minutes or until gelatin softens.
- In a blender, combine buttermilk, whipping cream, mashed sweet potato, maple syrup and cinnamon. Blend until smooth.
- Heat softened gelatin and milk mixture over low heat, stirring until gelatin is dissolved. Stir in sweet potato mixture and cook over medium heat, stirring well until mixture starts to steam. Remove from heat and stir in vanilla.
- Ladle into 8 x ½ cup (125 ml) ramekins. Transfer to refrigerator and chill until firm. Garnish with a dollop of whipped cream and Hazelnut Brittle.
- To make SALTED HAZELNUT BRITTLE: Line a baking sheet with parchment paper. Mix together sugar, water and corn syrup in a medium, heavy-bottomed saucepan. Cook over medium-high heat, without stirring, until it starts to caramelize to a light golden brown, about 13 minutes. Gently swirl saucepan until mixture is a deep amber colour, about 1 more minute.
- Remove immediately from heat and quickly stir in nuts and salt. Pour immediately onto the prepared baking sheet, spreading in an even layer. Let cool. Once cool and hardened, break into shards.
Drink Pairings
MINI CARROT CAKE
Ingredients
Serves 12 mini cakes
1 cup (250 ml) all-purpose flour
1½ cups (375 ml) granulated sugar
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
½ tsp (2 ml) salt
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground cloves
5 cups (1.25 L) shredded carrots
2 medium eggs
½ cup (125 ml) vegetable oil
1 tsp (5 ml) vanilla extract
1 orange, zested
2 cups (500 ml) crème fraîche
½ cup (125 ml) icing sugar
¼ cup (60 ml) maple syrup
¼ cup (60 ml) toasted chopped walnuts
Instructions
- Preheat oven to 350 F (180 C) and grease cups of a 12-piece popover pan. If you do not have a popover pan, you can use any mini cake mould, or a muffin tin.
- In a mixing bowl, combine flour, sugar, baking soda, cinnamon, salt, ground cardamom and cloves.
- In a separate bowl, mix carrots, eggs, vegetable oil, vanilla extract and orange zest. Add the wet ingredients to dry ingredients and mix until combined – a few lumps are ok. The batter will be thick.
- Divide batter between popover moulds and bake for 20 to 25 minutes, or until a cake tester comes out clean. Rotate pan halfway through baking. Let cakes cool and remove from pan. Trim cakes so they sit flat (the “muffin top” becomes the bottom of cake).
- In a chilled metal or glass bowl, whip the crème fraîche with icing sugar until soft peaks form. Spread crème fraîche on cakes, drizzle with maple syrup and top with walnuts.
Drink Pairings
SUGAR TART WITH CRANBERRIES
Ingredients
Serves 8 to 10
CRUST:
1½ cups (375 ml) all-purpose flour
3 tbsp (45 ml) sugar
⅓ cup + 2 tbsp (105 ml) chilled vegetable shortening
⅓ cup (75 ml) chilled butter
6 tbsp (90 ml) ice water
FILLING:
3 large eggs
½ cup (125 ml) brown sugar
¼ cup (60 ml) maple syrup
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) whipping cream
¼ tsp (1 ml) almond extract
3 tbsp (45 ml) unsalted butter, melted
2 cups (500 ml) fresh cranberries, about 10 oz (284 g)
icing sugar, to dust top of tart
sweetened, whipped cream, to serve
Instructions
- To make CRUST: Place all ingredients, except water, into food processor and pulse until mixture resembles coarse sand. Slowly add water and process until it starts to bind together. Remove and shape into a flattened round disc and wrap in plastic wrap and chill for at least 1 hour or overnight.
- Roll out dough between 2 sheets of parchment paper into a 12-in (30 cm) round. Carefully peel off top layer of parchment and invert dough onto a 9-in (23 cm) fluted tart pan with a removable bottom. Peel off parchment and gently press dough into pan. Trim dough flush with rim by rolling a rolling pin over tart pan. Lightly patch any cracks with dough trimmings. Refrigerate tart shell until firm, about 30 minutes or freeze for 10 to 15 minutes. Reserve any excess dough, roll out and cut into stars or holly leaf shapes. Place tart pan on a baking sheet and set aside.
- To make FILLING: Preheat oven to 375 F (190 C).
- In a medium bowl, beat eggs with brown sugar until well mixed. Beat in maple syrup and flour. Whisk in cream, almond extract and melted butter. Pour and spread filling over tart crust, then spread cranberries over filling.
- Top with arranged pastry stars or holly leaves and bake tart in lower third of oven until filling is jiggly but set and pastry is golden brown, about 45 to 55 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Before serving, dust with icing sugar and serve with a dollop of sweetened whipped cream. Best served at room temperature.
Drink Pairings
CHEESY JALAPEÑO CORNBREAD WAFFLES SERVED WITH TIPSY CHILI
Ingredients
Serves 4
1 cup (250 ml) cornmeal
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) granulated sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
2 large eggs
2 cups (500 ml) buttermilk
⅓ cup (75 ml) unsalted butter, melted
2 cups (500 ml) grated sharp cheddar cheese
1 jalapeño pepper, trimmed, seeded and finely chopped
4 large eggs, cooked sunny-side-up
1 green onion, finely sliced, for garnish
2 tbsp (30 ml) chopped fresh cilantro leaves
hot sauce, for garnish (optional)
TIPSY CHILI:
1 tbsp (15 ml) grapeseed oil
1 small yellow onion, finely chopped
1 red bell pepper, finely chopped
1 small zucchini, cut into ¼-in (0.5 cm) dice
1 large carrot, cut into ¼-in (0.5 cm) dice
2 garlic cloves, minced
2 tbsp (30 ml) chili powder
½ tsp (2 ml) ground cumin
½ tsp (2 ml) dried oregano
½ tsp (2 ml) sweet or hot smoked paprika
½ tsp (2 ml) salt, plus extra for seasoning
¼ tsp (1 ml) freshly ground pepper
1 cup (250 ml) brown ale beer
1 tbsp (15 ml) tomato paste
1 x 14 oz (398 ml) can diced tomatoes
¾ cup (175 ml) canned black beans
¾ cup (175 ml) canned kidney beans
¾ cup (175 ml) canned pinto beans
½ cup (125 ml) frozen corn
1½ tsp (7 ml) lime juice
1 tsp (5 ml) maple syrup (optional)
Instructions
- Preheat waffle maker according to manufacturer’s instructions.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together eggs and buttermilk until well combined. Pour into flour mixture and, using a rubber spatula, fold together until just combined. Add butter, cheese and jalapeño and fold gently into batter.
- Spoon batter into each section of preheated waffle iron and cook until golden brown and crisp, about 5 minutes. Continue cooking waffles until all batter is used up.
- To serve, divide waffles among serving plates. Top with warm Tipsy Chili and an egg before garnishing with green onions, cilantro and a drizzle of hot sau
- To make TIPSY CHILI: In a large pot, warm oil over medium heat. Add onions and cook, stirring occasionally, until starting to caramelize, about 8 to 10 minutes. Add peppers, zucchini and carrots, and cook, stirring often, for 5 minutes. Add garlic, chili powder, cumin, oregano, paprika, salt and pepper and continue to cook for another 2 minutes. Stir in beer, tomato paste, diced tomatoes, beans and corn. Allow chili to come to a simmer before covering and reducing heat to medium-low.
- Allow chili to cook for 30 minutes, stirring occasionally. Remove lid and continue to cook another 15 minutes. Stir in lime juice. Taste chili and adjust seasoning with maple syrup, salt and chili powder. Makes about 5 cups (1.25 L).
Drink Pairings
SPINACH, FETA AND SWEET POTATO WAFFLES SERVED WITH TZATZIKI
Ingredients
Serves 6 as an appetizer
2 tbsp (30 ml) olive oil, divided
2 cups (500 ml) diced yam
4 large eggs
3 tbsp (45 ml) milk
½ tsp (2 ml) sea salt
¼ tsp (1 ml) freshly ground pepper
¾ cup (175 ml) all-purpose flour
½ tsp (2 ml) baking powder
¼ tsp (1 ml) baking soda
4 cups (1 L) baby spinach, shredded
¾ cup (175 ml) crumbled feta cheese
1 tbsp (15 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh dill
TZATZIKI:
½ large English cucumber
1 tsp (5 ml) kosher salt, plus extra
2 cups (500 ml) plain Greek yogurt
1 garlic clove, minced
½ tsp (2 ml) finely grated lemon zest
2 tbsp (30 ml) finely chopped fresh mint
¼ cup (60 ml) finely chopped fresh dill
1 tbsp (15 ml) extra-virgin olive oil
Instructions
- Preheat 1 tbsp (15 ml) oil in a large frying pan over medium heat. Add diced yams and sauté until tender, about 8 minutes. Add a splash of water, as needed, to keep yams from browning too much and sticking to pan. Set aside to cool.
- Preheat waffle maker according to manufacturer’s instructions.
- In a large bowl, whisk together eggs, milk, salt, pepper and remaining 1 tbsp (15 ml) oil. Sift flour, baking powder and baking soda over egg mixture and whisk to combine until smooth. Using a rubber spatula, fold in cooled yams, spinach, feta, chives and dill.
- Fill preheated waffle maker with batter, close lid and cook until golden brown and firm, about 5 minutes. Transfer waffle to a wire rack and continue making waffles with remaining batter.
- To serve, cut waffles into single servings and transfer to a platter. Serve with Tzatziki drizzled with extra-virgin olive oil and garnished with fresh dill. Waffles may be served warm or at room temperature.
- To make TZATZIKI: Coarsely grate cucumber and place in a sieve suspended over a large bowl. Sprinkle salt over cucumber, toss and set aside for 5 minutes. Using your hands, squeeze cucumber to extract as much liquid as possible. Discard liquid.
- Transfer cucumber to a large bowl. Add yogurt, garlic, lemon zest, mint, dill and olive oil and stir together until well combined. Thin with 1 to 2 tbsp (15 to 30 ml) of water and season to taste with additional salt, if desired. Store Tzatziki in refrigerator until ready to serve. Garnish with fresh dill and a drizzle of oil. Makes about 3 cups (750 ml).
Drink Pairings
POTATO AND KALE WAFFLES WITH SMOKED SALMON
Ingredients
Serves 6
1½ cups (375 ml) all-purpose flour
¼ cup (60 ml) cornstarch
1 tbsp (15 ml) baking powder
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground pepper
1½ cups + 2 tbsp (405 ml) buttermilk, divided
¼ cup (60 ml) grapeseed oil
2 eggs, separated
1 cup (250 ml) peeled and shredded yellow potatoes
2 tbsp (30 ml) finely chopped chives
2 cups (500 ml) finely shredded kale
¾ cup (175 ml) crème fraîche
1 tbsp (15 ml) prepared horseradish
12 oz (340 g) smoked salmon
1 small red onion, thinly sliced
¼ cup (60 ml) capers, drained and rinsed
fresh dill sprigs, for garnish
Instructions
- Preheat a mini waffle maker according to manufacturer’s instructions.
- In a large bowl, sift together flour, cornstarch, baking powder, salt and pepper. Make a well in flour mixture and add 1½ cups (375 ml) buttermilk, oil and egg yolks. Whisk mixture together until smooth. With a rubber spatula, gently fold in potatoes, chives and kale.
- Place egg whites in a medium bowl and whisk into stiff peaks. Add egg whites into potato batter and gently fold into mixture until well combined.
- Fill preheated waffle maker with batter, close lid and cook until golden brown and firm, about 5 minutes. Transfer waffle to a wire rack and continue making waffles with remaining batter.
- In a small bowl, whisk together remaining 2 tbsp (30 ml) buttermilk, crème fraîche and horseradish.
- Place waffles on a serving platter and top each with a dollop of horseradish sauce, salmon, onions and capers. Garnish with dill sprigs. Serve immediately.
Drink Pairings
WAFFLE BLT STACK WITH BOURBON MAPLE SYRUP
Ingredients
Serves 4
1 cup (250 ml) light buckwheat flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) salt, plus extra for seasoning
1 large egg
¾ cup (175 ml) Greek yogurt
½ cup (125 ml) milk
2 tbsp (30 ml) grapeseed oil
2 green onions, trimmed and white and green part finely sliced
3 heirloom tomatoes, sliced
freshly ground pepper, to taste
8 slices, thick-cut, cooked bacon, each strip halved
1 cup (250 ml) baby arugula
1 avocado, peeled, pitted and thinly sliced
BOURBON MAPLE SYRUP:
1 cup (250 ml) pure maple syrup
3 tbsp (45 ml) bourbon
1 tsp (5 ml) vanilla extract
Instructions
- Preheat waffle maker according to manufacturer’s instructions.
- In a large bowl, whisk together buckwheat flour, baking powder and salt.
- In a separate bowl, whisk together egg, yogurt, milk, oil and green onions until well combined. Pour into flour mixture and stir together with a wooden spoon. The batter will be quite thick.
- Pour ¼ cup (60 ml) batter into each section of preheated waffle iron and cook until golden brown and crisp, about 5 minutes. Continue cooking waffles with remaining batter until it is all used up.
- To assemble, top each warm waffle with a couple of slices of tomato and season with a sprinkle of salt and pepper. Layer tomatoes with a strip or two of bacon and some arugula. Stack two or three dressed waffles on top of each other on a serving plate and garnish with some sliced avocado and a drizzle of Bourbon Maple Syrup.
- To make BOURBON MAPLE SYRUP: In a small saucepan, over medium heat, gently stir together maple syrup and bourbon. Bring to a simmer and allow to cook for 1 minute. Remove saucepan from heat and stir in vanilla. Transfer to a serving container and serve while warm. Makes about 1 cup (250 ml).