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).
Drink Pairings
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.