MARBLED RED VELVET CHEESECAKE
Ingredients
Serves 6 to 8
CRUST:
1½ cups (375 ml) chocolate cookie crumbs
3 tbsp (45 ml) sugar
6 tbsp (90 ml) melted butter
FILLING:
1 oz (30 g) bitter or semi-sweet chocolate
2 tbsp (30 ml) butter
3 x 8 oz (250 g) packages cream cheese, softened to room temperature
1 cup (250 ml) sugar
1 tsp (5 ml) vanilla extract
3 large eggs
1 to 3 tsp (5 to 15 ml) red food colouring
whipped cream, to serve
chocolate curls, to serve
Instructions
- To make CRUST: Preheat oven to 300 F (150 C).
- In a bowl, mix together cookie crumbs, sugar and melted butter until well combined. Press firmly onto bottom of a greased 8-in (20 cm) springform pan. Place on middle rack of oven and bake for 10 minutes. Remove to cool. Keep oven on.
- To make FILLING: In a small bowl, add chocolate and butter and microwave, 20 seconds at a time, until melted. Stir until well blended. Set aside.
- In a large mixing bowl, beat cream cheese until smooth, then add sugar and vanilla and beat until well incorporated, smooth and light, scraping down sides frequently. Add eggs and beat just until eggs are blended, about 10 seconds.
- Transfer about a third of the batter into a small mixing bowl and fold in the melted chocolate mixture and 1 tsp (5 ml) red food colouring. Add more, according to desired colour density.
- Pour white batter into cooled springform pan and spoon red batter in a few dollops over the top. Using a knife or spatula, gently make a few swirled patterns in batter. Do not over-swirl.
- Transfer to middle rack of oven and bake for 1 hour, or until centre no longer looks liquid when pan is gently moved. Do not check too early, as this can cause your cheesecake to crack. Remove from oven and cool on a wire rack. After about 15 minutes, gently run a knife around side of pan to help release crust. Do not release springform until ready to serve. Allow to cool, then refrigerate 8 hours or overnight. Garnish with whipped cream and chocolate curls.
Drink Pairings
DARK CHOCOLATE PEPPERMINT CUPCAKES
Ingredients
Serves about 16 cupcakes
4 oz (125 g) dark chocolate, coarsely chopped
½ cup (125 g) unsalted butter, softened
1 cup (250 ml) sugar
4 large egg whites
1 tsp (5 ml) vanilla extract
2 tsp (10 ml) peppermint extract
½ tsp (2 ml) salt
1 tbsp (15 ml) baking powder
2 cups (500 ml) all-purpose flour
½ cup (125 ml) full-fat sour cream or whole milk yogurt
PEPPERMINT CANDY CANE CREAM CHEESE FROSTING:
½ cup (125 ml) butter, softened to room temperature
8 oz (250 g) cream cheese, at room temperature
4 cups (1 L) icing sugar
½ tsp (2 ml) vanilla extract
1 tsp (5 ml) peppermint extract
1 to 3 tbsp (15 to 45 ml) whipping cream
red gel food colouring (optional)
crushed candy canes or red and white mints
Instructions
- Preheat oven to 350 F (180 C). Line a standard cupcake pan with paper liners. Set aside.
- In a heatproof bowl, add chocolate and microwave at 20-second intervals, stirring between until melted and smooth. Set aside to cool, stirring occasionally.
- In a large bowl with a stand mixer, cream together butter and sugar until light and fluffy. Beat in egg whites one at a time, followed by vanilla and peppermint extracts, scraping sides as needed. Mix in cooled chocolate, salt and baking powder. Add flour in ½ cup (125 ml) portions until well blended, increasing speed after each addition. Add sour cream and mix until just combined.
- Divide batter between prepared paper liners using a regular-sized ice cream scoop, about ⅔ full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and place on wire rack to cool. Serve topped with Peppermint Candy Cane Cream Cheese Frosting.
- To make PEPPERMINT CANDY CANE CREAM CHEESE FROSTING: Place butter in a mixing bowl and whip with electric beaters until smooth. Add cream cheese and blend until well mixed together, about 30 seconds. Add icing sugar, about ½ cup (125 ml) at a time, blending at low speed until combined. Increase to medium speed and beat until fluffy. Add vanilla and peppermint extracts. Slowly add whipping cream, a small amount at a time, until desired consistency. Beat until well combined and fluffy.
- To create candy cane stripe effect (optional), before filling a large piping bag with frosting, add some red gel food colouring to a toothpick, and draw two to four vertical lines with red dye on inside of piping bag. Then carefully fill bag with frosting. Squeeze some frosting into a bowl until red striping starts to appear. Frost with a round twirl of icing on each cupcake. Garnish tops with crushed candy canes just before serving, or they will “melt and bleed” if left too long.
Drink Pairings
CHOCOLATE AND BEET BUNDT CAKE
Ingredients
Serves 6 to 8
½ cup (125 ml) unsweetened cocoa, plus extra for dusting Bundt pan
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) ground cinnamon
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) kosher salt
½ cup (125 ml) + ¼ cup (60 ml) butter, softened, divided
1¼ cup (310 ml) packed dark brown sugar
3 large eggs, at room temperature
1 cup (250 g) semi-sweet chocolate chips or chocolate, coarsely chopped
1 tbsp (15 ml) vanilla extract
1 tbsp (15 ml) instant espresso powder or 1½ tbsp (22 ml) ground instant coffee (optional)
2 cups (500 ml) beet purée, about 6 to 8 small beets, roasted, peeled and processed until smooth
½ cup (125 ml) full fat sour cream or whole-milk yogurt
DARK CHOCOLATE GANACHE:
DARK CHOCOLATE GANACHE 1 cup (250 g) bitter or semi-sweet chocolate, coarsely chopped
2 tbsp (30 ml) unsalted butter
½ cup (125 ml) whipping cream
Instructions
- Grease a Bundt pan and dust with cocoa powder, tapping out excess. Preheat oven to 375 F (190 C).
- In a large mixing bowl, sift together cocoa, flour, cinnamon, baking powder, baking soda and salt. Stir until evenly distributed. Set aside.
- With an electric mixer, whip together ½ cup (125 ml) softened butter and sugar until light and fluffy. Add eggs one at a time and beat 3 to 4 minutes until doubled in volume.
- While egg/sugar mixture is beating, heat chocolate with remaining ¼ cup (60 ml) butter in microwave, 20 seconds at a time, stirring each time, until melted. Stir until smooth and blended. Set aside.
- Add vanilla to eggs, followed by espresso, melted chocolate mixture, beet purée and sour cream. Mix until well blended and combined.
- Slowly add flour mixture to chocolatebeet mixture and mix just until evenly combined. Transfer to prepared Bundt pan with batter angled so that it is about 1-in (2.5 cm) higher on the sides than in centre (this helps to even out the bottom while baking and when flipped out on the serving plate). Place in centre of oven and bake for about 45 to 50 minutes or until a skewer inserted in middle comes out clean. Cool in pan for about 15 minutes before inverting on a wire cake rack. Cool completely before glazing with Dark Chocolate Ganache.
- To make DARK CHOCOLATE GANACHE: Combine chocolate and butter in a mixing bowl. In a saucepan, over medium heat, heat cream until just boiling and pour over chocolate mixture. Stir slowly until melted, smooth and glossy. Drizzle over cooled cake and let set 15 to 20 minutes before serving.
Drink Pairings
GINGERBREAD CAKE WITH EGGNOG ICING
Ingredients
Serves 6 to 8
⅓ cup (75 ml) molasses
⅓ cup (75 ml) brown rice syrup or golden corn syrup
¾ cup (175 ml) lightly packed brown sugar
1 cup (250 ml) butter
4 medium eggs
1 cup (250 ml) milk
3½ cups (875 ml) all-purpose flour
2 tsp (10 ml) baking soda
2 tsp (10 ml) ground ginger
2 tsp + ¼ tsp (10 ml + 1 ml) ground cinnamon, divided
¼ tsp + ¼ tsp (1 ml + 1 ml) ground nutmeg, divided
1 pinch + ½ tsp (2 ml) salt, divided
½ orange, zested
½ lemon, zested
1 tsp (5 ml) vanilla extract, or seeds scraped from 1 vanilla pod
1 tbsp (15 ml) eggnog
1 cup (250 ml) butter, at room temperature
4 cups (1 kg) icing sugar, plus extra for dusting
1 cup (250 ml) cranberries
Instructions
- Preheat oven to 350 F (180 C). Grease and line two 8-in (20 cm) round cake pans with parchment paper and set aside.
- In a bowl over simmering water, melt molasses, syrup, sugar and butter. Set aside and cool.
- In an electric mixer, mix eggs and milk. Add molasses mixture and mix until combined.
- Sift together flour, baking soda, ginger, 2 tsp (10 ml) cinnamon, ¼ tsp (1 ml) nutmeg and pinch of salt over wet mixture and fold in until just combined. Divide batter evenly between cake pans. Bake for 25 to 30 minutes, or until a cake tester inserted comes out clean. Set aside and cool while making eggnog icing.
- In a mixing bowl with an electric mixer, whip orange zest, lemon zest, vanilla extract, remaining salt, ground nutmeg and ground cinnamon, eggnog and butter together until fluffy. Add icing sugar and whip until fluffy and combined.
- To assemble, cut cooled cakes in half horizontally to make four cakes. Layer cakes with icing, then thinly spread icing around outside of cake. Decorate with cranberries and dust with icing sugar.
Drink Pairings
BAKED BRIE WITH BLACKBERRY POMEGRANATE COMPOTE AND SPICED NUTS
Ingredients
Serves 8
1 cup (250 ml) natural almonds and/or cashews
1½ tsp (7 ml) unsalted butter, melted
1½ tbsp (22 ml) light brown sugar
1 tbsp + 1 tsp (20 ml) clover honey, divided
¼ tsp (1 ml) ground cinnamon
½ tsp (2 ml) salt
¼ tsp (1 ml) smoked paprika
¼ tsp (1 ml) cayenne
2 cups (500 ml) blackberries, divided, plus more for garnish
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) vanilla extract
½ cup (125 ml) pomegranate seeds
2 x 7 oz (200 g) wheels or 1 x 16 oz (500 g) wheel of goat’s brie
fresh thyme or rosemary leaves, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place almonds and/or cashews on a parchment-lined baking tray, and toast in oven for 7 to 10 minutes.
- Meanwhile, in a medium bowl, stir together butter, sugar, 1 tsp (5 ml) honey, cinnamon, salt, paprika and cayenne. Add hot toasted nuts and coat evenly in mixture. Spread coated nuts in a single layer on parchment-lined baking tray and place back in oven. Bake 12 more minutes, stirring every 4 minutes. Remove from oven and let cool at room temperature.
- In a medium saucepan, stir together 1 cup (250 ml) blackberries, lemon juice, vanilla and remaining honey over medium-low heat. As berries begin to release their liquid, increase heat to medium and, stirring often, cook until mixture is reduced and liquid is syrupy, about 3 to 5 minutes. Remove from heat and allow to cool for 10 minutes. Gently fold in remaining blackberries and pomegranate seeds.
- Carefully slice rind from top of each brie and discard. Place brie in a parchmentlined baking dish just large enough to hold brie, and bake until warm and melted, about 10 to 15 minutes. Transfer baking dish to a serving platter and top brie with blackberry pomegranate compote and candied nuts. Garnish with fresh blackberries and thyme or rosemary leaves, if desired. Enjoy warm with crackers.
Drink Pairings
BAKED CAMEMBERT WITH POACHED PEARS, PISTACHIOS AND ORANGE
Ingredients
Serves 6
2 x 7 oz (200 g) wheels of Camembert cheese
1 large orange
1 tbsp (15 ml) unsalted butter
1 ripe Bartlett pear, peeled and chopped
3 tbsp (45 ml) orange juice
¼ cup (60 ml) roughly chopped pistachios, plus extra for garnish
2 tbsp (30 ml) honey
1 tbsp (15 ml) orange marmalade
freshly ground pepper, to taste
SPICED POACHED PEARS:
2 cups (500 ml) Pinot Noir wine
1 cup (250 ml) water
2 cinnamon sticks
3 green cardamom pods, crus
10 black peppercorns
½ cup (125 ml) clover honey
5 ripe Bartlett pears
Instructions
- Preheat oven to 375 F (190 C). Lightly grease a small baking dish or pie plate, preferably one that can also be used for serving.
- Place wheels of Camembert on one side and cut a shallow 2-in (5 cm) wide hole in centre of each. Set aside.
- Using a paring knife, peel orange, removing skin and white pith. Cut orange flesh into segments, then cut each segment into 3 pieces. Set aside.
- Chop one Spiced Poached Pear and set aside. Cut remaining spiced pear into quarters or halves and reserve.
- Heat butter in a large frying pan over medium-high heat. Add chopped Bartlett pear and sauté for 2 minutes. Add orange juice, orange segments and chopped spiced pear. Allow to cook for 1 minute. Stir in pistachios, honey and marmalade. Cook, gently stirring often, until liquid has reduced and is syrupy. Remove from heat and stir in a good pinch of pepper.
- Place one wheel of Camembert into prepared baking dish, cut side up. Fill hole with as much pear mixture as will comfortably fit. Top with other wheel of Camembert, placing cut side down on top of fruit. Bake until Camembert is warm and softened, about 10 to 15 minutes. Top baked wheels with remaining pear mixture and decorate with quartered or halved spiced pear. Serve immediately with assorted crackers.
- To make SPICED POACHED PEARS: In a small saucepan, stir together wine, water, cinnamon sticks, cardamom pods, peppercorns and honey over medium heat. Bring mixture to a slow simmer.
- Meanwhile, peel pears and, with a melon baller, remove cores, working from bottom and carving into centre of pears. Place pears in simmering wine mixture. To keep pears submerged, cover with a piece of parchment paper, so that it touches poaching liquid. The time needed for pears to poach will depend on their ripeness. Pears are done when they are fork-tender, but still hold together.
- When cooked to desired doneness, transfer pears to a bowl and pour poaching liquid over. Let cool until just warm and serve. Pears may be prepared up to 5 days in advance and refrigerated in their poaching liquid.
Drink Pairings
BAKED GOAT’S CHEESE WITH WARM TOMATO BRUSCHETTA
Ingredients
Serves 6
10 oz (300 g) log goat’s cheese, at room temperature
½ cup (125 ml) cream cheese, at room temperature
¼ cup (60 ml) grated Parmesan
¼ cup (60 ml) extra-virgin olive oil, divided, plus extra for brushing baking dish
freshly ground pepper, to taste
10 oz (300 g) multi-coloured cherry tomatoes, halved or quartered, divided
2 tbsp (30 ml) drained and chopped sundried tomatoes in oil
1 garlic clove, minced
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh basil leaves
2 tsp (10 ml) balsamic vinegar
Instructions
- Preheat oven to 400 F (200 C).
- In a food processor, combine goat’s cheese, cream cheese, Parmesan, 2 tbsp (30 ml) olive oil and a good pinch of pepper until smooth. Transfer mixture into a 4-cup (1 L) baking dish lightly brushed with oil. Bake until lightly browned on top and heated through, about 15 minutes.
- Meanwhile, warm remaining olive oil in a frying pan over medium-high heat. Add half the cherry tomatoes and all the sundried tomatoes and garlic. Sauté until tomatoes start to release their liquid and garlic is fragrant, about 1 to 2 minutes. Transfer to a bowl and add remaining tomatoes, chives, basil and vinegar. Gently toss to combine.
- To serve, remove dip from oven and spoon tomato bruschetta mixture over top. Garnish with additional basil or chives, if desired. Serve alongside toasted baguette slices, vegetables or crackers. Best enjoyed warm.
Drink Pairings
BAKED BRIE WREATH
Ingredients
Serves 8 to 10 as an appetizer
26 oz (800 g) premade, store-bought pizza dough
7 oz (200 g) wheel of double cream brie
2 garlic cloves, minced
2 rosemary sprigs, divided
1 tbsp (15 ml) extra-virgin olive oil
freshly ground pepper, to taste
1 large egg
2 tbsp (30 ml) whole milk
1 tbsp (15 ml) poppy seeds
1 tbsp (15 ml) sesame seeds
1 tbsp (15 ml) fennel seeds
Instructions
- Line a large baking sheet or pizza pan with parchment paper. Place round, ovenproof dish, large enough to hold brie wheel, in centre of prepared pan and set aside.
- On a lightly floured work surface, divide pizza dough into 1 oz (30 g) pieces. Roll each piece of dough into a ball and arrange them in a circle around dish on prepared pan. Make sure to leave about ¼-in (0.5 cm) between each dough ball, as they will expand in oven. Cover with a kitchen towel and set aside in a warm place for 45 minutes.
- Preheat oven to 375 F (190 C).
- Once dough has proofed, place brie in ovenproof dish in centre of bread wreath. Using a paring knife, score a crosshatch pattern on top of brie. Rub surface with garlic and sprinkle with leaves of one sprig of rosemary. Top with a drizzle of oil and a good pinch of pepper.
- In a small bowl, make an egg wash by whisking together egg and milk. Brush each dough ball with egg wash and sprinkle tops with poppy seeds, sesame seeds and/or fennel seeds (divide among tops as preferred). Bake until bread is golden brown and cheese is very soft, about 20 to 25 minutes. Transfer to a serving platter and garnish brie with remaining rosemary leaves and a drizzle of oil, if desired. Serve immediately.
Drink Pairings
CARAMELIZED ONION, MUSHROOM AND BRIE FLATBREAD
Ingredients
Serves 4 to 6 (makes 1 flatbread)
DOUGH: (can use store bought dough)
¾ cups (175 ml) warm water
1 tsp (5 ml) sugar
1 package (2¼ tsp) dry yeast
2 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) salt
2 cups (500 ml) all-purpose flour
TOPPINGS:
1 large onion, sliced
2 tbsp (30 ml) extra-virgin olive oil, divided
½ tsp (2 ml) salt, divided
½ cup (125 ml) mixed wild and cultivated mushrooms, sliced
1 garlic clove, minced
salt and freshly ground pepper, to taste
3 oz (90 g) brie cheese, sliced
1 tsp (5 ml) chives, finely sliced, for garni
Instructions
- To make DOUGH: In bowl of a standard mixer, mix water, sugar and yeast, and let sit for 5 minutes. Add oil, salt and flour and mix with dough hook attachment on low speed until combined. Continue mixing for another 10 minutes, or until dough is smooth and elastic and pulls away from sides of bowl.
- Grease a separate bowl with vegetable oil, place dough into bowl and coat it with oil. Cover with plastic wrap or a towel and let it rise overnight in fridge. Dough can be made up to 2 days in advance.
- To make TOPPINGS: In a frying pan, cook onions over low heat with half the oil and half the salt. Cook, stirring occasionally, until deeply caramelized, about 30 to 45 minutes. If pan starts to brown too much (looks as if it will burn soon), add about 1 tsp (5 ml) water. Set aside and clean pan.
- In a frying pan, sauté mushrooms and garlic over medium-high heat with remaining oil and salt until cooked through, about 5 minutes.
- Preheat oven to 375 F (190 C) and line baking sheet with parchment paper.
- On a lightly floured surface, stretch and press prepared dough into an oblong shape with your hands (do not use a rolling pin) until it is about ½-in (1.25 cm) thick. Transfer to prepared baking sheet. Top dough with caramelized onions and mushrooms. Season to taste with salt and pepper.
- Bake for about 15 minutes, or until crust is golden brown and cooked all the way through. Remove from oven and immediately top with sliced brie. The heat of the flatbread will melt brie. Garnish with chives.
Drink Pairings
SOFT PRETZEL BITES WITH BEER CHEESE DIP
Ingredients
Serves 5 dozen pretzel bites
PRETZELS:
1½ cups (375 ml) warm water
2 tbsp (30 ml) sugar
1 package (2¼ tsp) dry yeast
⅓ cup (75 ml) butter, me
2½ tsp (12 ml) salt
4½ cups (1 L + 125 ml) all-purpose flour
16 cups (4 L) water
½ cup (125 ml) baking soda
1 egg, beaten
2 tbsp (30 ml) coarse sea salt
BEER CHEESE DIP:
1 tbsp (15 ml) butter
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) whole milk
¼ cup (60 ml) evaporated milk
¼ cup (60 ml) beer (lager, darker ale or stout work best)
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) mustard powder
¼ tsp (1 ml) paprika
¼ tsp (1 ml) cayenne
½ tsp (2 ml) garlic powder
1 tsp (5 ml) cornstarch
1 cup (250 ml) mild cheddar cheese, grated
salt and freshly ground pepper, to taste
Instructions
- To make PRETZELS: In bowl of a standard mixer, mix warm water, sugar and yeast. Let sit for 5 minutes. Add butter, salt and flour and mix with dough hook attachment on low speed until combined. Continue mixing for 10 more minutes, or until dough is smooth and elastic and pulls away from sides of the bowl.
- Grease a separate bowl with vegetable oil, add dough and coat it with oil. Cover with plastic wrap or a towel and let rise in a warm spot until it doubles in size, about 1 hour. Alternatively, let rise overnight in fridge.
- Preheat oven to 375 F (190 C) and line a baking pan with parchment paper.
- Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into a rope about 1-in (2.5 cm) thick. Cut ropes into 1-in (2.5 cm) pieces.
- In a large pot, bring 16 cups (4 L) of water to a boil, then turn down heat to medium and carefully add baking soda. Take care, as water will rise up. Turn heat back to high and return water to a boil.
- Drop 12 to 15 pieces of dough into water and boil for about 30 seconds. Remove pretzel bites with a large slotted spoon and drain. Lay bites on baking sheet, at least 2-in (5 cm) apart. Continue working until all pretzels have been boiled.
- Brush pretzels with egg and sprinkle with coarse salt. Bake for 10 to 15 minutes, or until golden brown. Serve warm with hot Beer Cheese Dip. These can also be made ahead and reheated.
- To make BEER CHEESE DIP: In a medium-sized pot, melt butter over medium heat. Add flour and stir until no lumps remain.
- Mix milk, evaporated milk and beer together. Whisk milk mixture into flour mixture, about ¼ cup (60 ml) at a time. Add Worcestershire, mustard powder, paprika, cayenne and garlic powder. Turn heat down to low and cook for about 20 minutes, occasionally stirring with a wooden spoon or heatsafe spatula, so sauce doesn’t stick to bottom of pot.
- In a small bowl, mix together cornstarch and cheese. Add cheese mix to dip, mix until incorporated. Turn off heat and season to taste with salt and pepper. Makes 1 cup (250 ml) of dip.