CHIVE AND CHEESE POTATO BREAD
Ingredients
Serves 18 to 20 rolls, or r1 large loaf
1 cup (250 ml) full fat sour cream or plain Greek yogurt
1 cup (250 ml) plain mashed potato
3 tbsp (45 ml) butter
3 tbsp (45 ml) sugar
1½ tsp (7 ml) salt
2 tsp (10 ml) instant yeast
3 to 3½ cups (750 to 875 ml) bread flour or all-purpose flour
1½ cups (375 ml) shredded sharp cheddar cheese
½ to ¾ cup (125 to 175 ml) finely chopped
green onions or chives
Instructions
- In a large mixing bowl, combine all ingredients except cheese and chives, starting with 2½ cups (625 ml) flour and slowly adding more flour, mixing until it becomes cohesive and smooth and starts to form a ball. You may not use all the flour depending on the moisture of the mashed potatoes. Add the cheese and chives and knead dough by hand or with an electric blender fitted with a dough hook, about 5 to 10 minutes. Dough should be smooth, fairly elastic, soft and sticky.
- Place dough in a greased bowl, cover with a clean tea towel and allow to rise for 60 to 90 minutes, until very puffy.
- To make dinner rolls, divide dough into 18 to 20 pieces. Shape each piece into a ball and place into a lightly greased 9 x 13-in (23 x 33 cm) baking dish, or two 8-in (20 cm) or 9-in (23 cm) round ovenproof skillets. Cover with a clean tea towel and allow rolls to rise until touching each other and puffy, about 1 hour.
- Alternatively, to make a large bread loaf, shape dough into a log and place in a lightly greased 9 x 5-in (23 x 12 cm) loaf pan. Cover with a clean tea towel and allow to rise about an hour, or until top of loaf is about 1-in (2.5 cm) over rim of pan.
- Preheat oven to 350 F (180 C).
- Bake rolls for 22 to 27 minutes or until light brown. Loaf will bake for about 35 to 40 minutes, tenting it lightly with foil for final 10 minutes.
- Remove rolls or loaf from oven and brush with melted butter, if desired, for a softer, rich crust. Transfer to a rack to cool.
Drink Pairings
KAHLÚA CUPCAKES WITH MARSHMALLOW SPIDER WEBS
Ingredients
Serves 24 cupcakes
2½ cups (625 ml) all-purpose flour
2½ tsp (12 ml) baking powder
½ tsp (2 ml) salt
½ cup (125 ml) unsalted butter, at room temperature
1¾ cups (425 ml) granulated sugar
3 tbsp (45 ml) Kahlúa
1 tsp (5 ml) vanilla extract
2 large eggs
¾ cup (175 ml) whole milk
24 chocolate kiss candies, unwrapped
2 cups (500 ml) chocolate chips
3 cups (750 ml) mini marshmallows
BUTTERCREAM:
1 cup (250 ml) unsalted butter, at room temperature
½ cup (125 ml) cream cheese, at room temperature
2 tbsp (30 ml) Kahlúa
3 tbsp (45 ml) whipping cream
¼ tsp (1 ml) sea salt
3 cups (750 ml) icing sugar, divided
Instructions
- Preheat oven to 350 F (180 C). Line cups of two standard muffin tins with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder and salt.
- In bowl of a stand mixer fitted with paddle attachment, beat butter until light and fluffy, about 2 minutes. Add sugar, Kahlúa and vanilla extract and beat until well combined. Add eggs, one at a time, beating well after each addition. In two additions each, alternate adding flour mixture and milk to butter mixture. Combine on low speed until batter is well combined.
- Divide batter among paper liners in muffin tins and bake until cupcakes are golden brown and a wooden skewer inserted in centre of cupcakes comes out clean, about 20 to 25 minutes. Remove from muffin tin to a wire rack to cool to room temperature.
- When ready to assemble, transfer Spiked Buttercream into a piping bag fitted with a large round tip. Pipe domes of icing onto each cupcake. Place a chocolate kiss on top of each mound of buttercream before refrigerating frosted cupcakes for 30 minutes allowing frosting to set.
- Place chocolate chips in a microwave-safe measuring cup. Microwave at 15 second intervals, stirring between each, until melted. One at a time, dunk cupcakes into melted chocolate, covering frosting in a layer of chocolate. Set aside and repeat with remaining cupcakes. When all cupcakes are dipped in chocolate, refrigerate again until chocolate is firm, about 15 to 25 minutes.
- Meanwhile, place half the marshmallows in a microwave-safe bowl. Microwave at 15-second intervals until puffed and melted. Stir with a fork to deflate and combine to a smooth paste.
- Working with one cupcake at a time, grab a little melted marshmallow between your fingers and spread your fingers apart to make marshmallow stretch and become stringy. Lay stretched marshmallow over and around chocolate covered frosting. Continue until cupcake is covered with desired amount of marshmallow web. Melt remaining marshmallows when first half gets too hard to make spider webs with. Transfer to a serving platter and let sit at room temperature for 20 to 30 minutes, allowing frosting to soften slightly, before serving.
- To make SPIKED BUTTERCREAM: In bowl of a stand mixer fitted with paddle attachment, mix together butter and cream cheese until smooth and fluffy, about 1 minute. Add Kahlúa, whipping cream, salt and ½ cup (125 ml) icing sugar. Mix into butter mixture at low speed until well combined. Continue adding icing sugar a ½ cup (125 ml) at a time, incorporating fully before adding next addition. Make sure to scrape down sides of mixing bowl with a rubber spatula as needed. Mix frosting on medium-high speed until stiff but spreadable, about 3 minutes. Use immediately. Makes about 5 cups (1.25 L).
Drink Pairings
SPOOKTACULAR VODKA POPS
Ingredients
Serves 12 pops
¼ cup (60 ml) water
1½ cups (375 ml) granulated sugar
¼ cup (60 ml) light corn syrup
¼ cup (60 ml) vodka
½ tsp (2 ml) clear flavouring of choice (clear vanilla, peppermint, cinnamon, etc.)
red gel food colouring (optional)
gold leaf flakes (optional)
Instructions
- Place twelve 2½-in (6.25 cm) lollipop moulds on baking trays and lightly oil with a flavourless oil, such as grapeseed oil. Have red food colouring, gold leaf flakes and lollipop sticks ready. Alternatively, line three baking trays with silicone mats and set aside.
- In a large 3 L (12 cup) saucepan, stir together water, sugar and corn syrup over medium-high heat until sugar has dissolved. Without stirring, allow mixture to come to a boil. Boil until mixture reaches 300 F (150 C) on a candy thermometer. Add vodka and flavouring of choice, stirring just to incorporate, before letting mixture return to 300 F (150 C).
- Working quickly, remove sugar mixture from heat. One at a time, pour into cavities of half the lollipop moulds. After a few seconds, swirl a lollipop stick dipped in food colouring around in mould to make a marbling effect in each. Place lollipop stick in centre of each mould and twist 180 degrees so that it is fully covered in syrup.
- Once half the syrup is used up, if using, stir in some gold leaf flakes before pouring into remaining moulds. Repeat placing lollipop stick in centre of each mould before twisting 180 degrees so that it is fully covered in syrup. Let cool completely at room temperature, about 3 hours. If using silicone mats, simply pour rounds of hot sugar mixture until desired size is reached and decorate as described above.
- Remove lollipops from moulds and store in an airtight container, preferably overnight, allowing flavours to develop.
Drink Pairings
RED PEPPER DEVILISH EGGS
Ingredients
Serves 16 devilish eggs
8 large eggs, at room temperature
¼ cup (60 ml) chopped roasted red peppers
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) Sriracha
¼ tsp (1 ml) sweet paprika, plus extra for garnish
salt and freshly ground pepper, to taste
3 to 5 fresh chives, cut into ½-in (1.25 cm) lengths
Instructions
- Place eggs in a single layer in a large saucepan. Cover eggs with 2-in (5 cm) of water and bring to a boil over high heat, then cover, remove saucepan from heat, and let stand for 10 minutes. Drain eggs and place under cold running water until just cool enough to handle. Tap eggs to break shells and peel. Discard shells.
- Slice eggs in half lengthwise, and carefully remove yolks.
- In a food processor, combine yolks, red peppers, mayonnaise, chili sauce and paprika until smooth. Season to taste with salt and pepper.
- Transfer mixture to a pastry bag fitted with a large round tip. Pipe about 1 tbsp (15 ml) round of filling into centre of each egg white. If desired, drag fork tines along filling to resemble a pumpkin and set a piece of chive diagonally into filling to resemble a stem. Sprinkle with paprika before transferring to a serving platter. Serve immediately or cover and refrigerate for up to 4 hours.
Drink Pairings
SWAMP DIP
Ingredients
Serves 12 (approximately)
¼ cup (60 ml) unsalted butter
½ cup (125 ml) chopped onion
½ cup (125 ml) chopped red pepper
4 garlic cloves, minced
10 oz (283 g) frozen chopped spinach, thawed and drained
1 × 14 oz (398 ml) canned artichoke hearts, drained and chopped
1 cup (250 ml) sour cream
4 oz (125 g) cream cheese, at room temperature
1 cup (250 ml) shredded partly-skim mozzarella cheese
⅔ cups (150 ml) grated Parmesan
1 tsp (5 ml) hot sauce (optional)
salt and freshly ground pepper, to taste
marble rye toast points, crackers or sliced vegetables, to serve
Instructions
- Preheat oven to 350 F (180 C).
- In a large frying pan, melt butter over medium heat. Add onion, red pepper and garlic. Cook, stirring occasionally, until onions are softened, about 5 minutes.
- In a large bowl, stir together spinach, artichokes, onion mixture, sour cream, cream cheese, mozzarella, Parmesan and hot sauce (if using) until well combined. Season to taste with salt and pepper. Transfer to an ovenproof dish and bake until cheese is melted, about 25 minutes. Serve while warm with rye toast points, crackers or vegetables.
Drink Pairings
BLOODY MARY SOUP SHOTS
Ingredients
Serves 20 soup shots
1 × 28 oz (796 g) canned chopped tomatoes, unsalted
2 green onions, trimmed and chopped
1 celery stalk
½ cup (125 ml) reduced salt chicken stock
2 tbsp (30 ml) Worcestershire sauce
1 tbsp (15 ml) prepared horseradish
2 tbsp (30 ml) vodka
1 tbsp (15 ml) lemon juice
salt and freshly ground pepper, to taste
½ cup (125 ml) sour cream, for serving
2 tbsp (30 ml) 2% milk, plus extra as needed, for serving
Instructions
- In a blender, combine tomatoes with juice, green onions, celery, stock, Worcestershire, horseradish, vodka and lemon juice until smooth. If soup is too thick, thin with additional stock or water 1 tbsp (15 ml) at a time. Season soup to taste with salt and pepper. Transfer to a pitcher and refrigerate until cold.
- Just before serving, in a small bowl, whisk together sour cream and milk. If mixture is not easily pourable, add an additional 1 to 2 tsp (5 to 10 ml) of milk. Transfer to a squeeze bottle or a resealable plastic bag with a small hole cut from one corner.
- When ready to serve, pour Bloody Mary soup into small serving glasses. Squeeze a small coil of sour cream mixture onto soup. With a toothpick or paring knife, drag lines from centre out to create a spider web design. Enjoy soup chilled.
Drink Pairings
PUMPKIN AND CORNMEAL BREAD WITH WHISKY-SOAKED CRANBERRIES
Ingredients
Serves 2 loaves
WHISKY SOAKED CRANBERRIES:
1 cup (250 ml) dried cranberries
½ cup (125 ml) boiling water
2 tbsp (30 ml) whisky
PUMPKIN SEED STREUSEL:
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) firmly packed yellow sugar
4 tbsp (60 ml) melted butter
¼ cup (60 ml) pumpkin seeds
PUMPKIN AND CORNMEAL BREAD:
1½ cups (375 ml) firmly packed dark brown sugar
1 cup (250 ml) vegetable oil
3 large eggs
1 x 15 oz (425 ml) can pumpkin purée
3 cups (750 ml) all-purpose flour
½ cup (125 ml) fine yellow cornmeal
1 tsp (5 ml) each ground cloves, cinnamon, ground ginger, nutmeg
½ tsp (2 ml) ground cardamom
1 tsp (5 ml) baking soda
½ tsp (2 ml) salt
2 tsp (10 ml) baking powder
1½ tsp (7 ml) vanilla extract
1 cup (250 ml) chopped walnuts (optional)
Instructions
- To make WHISKY SOAKED CRANBERRIES: Mix together dried cranberries, boiling water and whisky. Allow to soak for up to 1 hour or until softened. Drain well and set cranberries aside.
- To make PUMPKIN SEED STREUSEL: To make streusel, mix together flour, yellow sugar, melted butter and pumpkin seeds until a crumbled texture. Set aside.
- To make PUMPKIN AND CORNMEAL BREAD: Preheat oven to 350 F (180 C). Butter and flour two 9 x 5-in (2 L) loaf pans.
- In a large bowl, with an electric mixer, beat dark sugar and oil until fluffy. Mix in eggs and pumpkin until smooth and well mixed.
- In another large bowl, mix together flour, cornmeal, spices, baking soda, salt and baking powder. Slowly fold into pumpkin mixture in two additions. Stir in Whisky Soaked Cranberries and walnuts, if using.
- Divide batter equally between prepared pans. Divide streusel and sprinkle on top of each loaf. Bake until a wooden skewer inserted into centre comes out clean, about 1 hour. Remove from oven and allow to cool on baking racks 10 minutes. Using a sharp knife, cut around edges of loaves and turn out onto racks and cool completely.
Drink Pairings
PUMPKIN GINGERBREAD TRIFLE
Ingredients
Serves 8 to 10
GINGERBREAD:
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
1 tbsp (15 ml) ground ginger
½ tsp (2 ml) cinnamon
¼ tsp (1 ml) allspice
½ tsp (2 ml) salt
½ cup (125 ml) butter, softened
1 cup (250 ml) dark brown sugar
1 large egg
½ cup (125 ml) molasses
¾ cup (175 ml) buttermilk
½ cup (125 ml) hot water
PUMPKIN MOUSSE:
¼ cup (60 ml) cold water
1 × ¼ oz (7 g) envelope of gelatin
1 × 14 oz (425 ml) can pumpkin purée
½ cup (125 ml) light brown s
½ tsp (2 ml) nutmeg
½ tsp (2 ml) ground ginger
1 tsp (5 ml) cinnamon
¼ tsp (1 ml) salt
1 cup (250 ml) + 1½ cups (375 ml) whipping cream, divided
½ tsp (2 ml) + 1 tsp (5 ml) vanilla extract, divided
3 tbsp (45 ml) sugar
13 oz (370 g) thin gingersnap cookies, coarsely crushed, reserving ½ cup (125 ml), for garnish
chopped crystallized ginger, for garnish
Instructions
- To make GINGERBREAD: Place oven rack in middle of oven and preheat to 350 F (180 C).
- Grease or butter a 13 x 9-in (3.5 L) baking pan. Line pan with parchment paper, leaving an overhang at both ends.
- In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, allspice and salt.
- In a large bowl, beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Add egg and beat until blended, then beat in molasses and buttermilk. Reduce speed to low and mix in flour mixture until smooth, then add hot water and beat 1 minute.
- Spread batter evenly in pan and bake until a wooden skewer inserted in centre comes out clean, about 35 to 40 minutes. Remove and allow to cool in pan. Lift with parchment paper sides and set onto a cutting board. Cut into 1-in (2.5 cm) cubes with a serrated knife.
- To make PUMPKIN MOUSSE: Place cold water in a small saucepan, sprinkle gelatin over surface and let soften for 1 minute. Stir over low heat until dissolved. Add pumpkin purée, light brown sugar, nutmeg, ground ginger, cinnamon and salt. Mix until smooth and well blended.
- In a medium bowl, with electric beaters, whip 1 cup (250 ml) cream with ½ tsp (2 ml) vanilla extract until soft peaks form then gently fold into pumpkin mixture until well mixed.
- Beat remaining cream, sugar and 1 tsp (5 ml) vanilla extract until soft peaks form.
- To assemble, in a 2 quart (2 L) trifle bowl or deep serving dish, place half the gingerbread cubes, then top with half the crushed gingersnaps. Top gingernaps with half the pumpkin mousse, then half the whipped cream. Repeat layering with all remaining gingerbread, gingersnaps, mousse and cream. Alternatively, divide layers evenly amongst individual deep serving dishes. Chill at least 2 hours before serving. Garnish with sprinkling of candied ginger.
Drink Pairings
CINNAMON-SPICED BEAR PAWS
Ingredients
Serves 18 bear paws
FILLING:
1½ cups (375 ml) blanched almonds
2 cups (500 ml) icing sugar
2 egg whites
1 tsp (5 ml) cardamom
½ tsp (2 ml) cinnamon
½ tsp (2 ml) almond extract
DOUGH:
5 cups (1.25 L) all-purpose flour, divided, plus extra for rolling surface
1½ cups (375 ml) cold butter, diced
1 × ¼ oz (7 g) package traditional active dry yeast
1¼ cup (310 ml) half and half cream (10%)
⅓ cup (75 ml) granulated sugar
¼ tsp (1 ml) salt
2 eggs, divided
½ cup (125 ml) sliced raw almonds
¼ cup (60 ml) coarse raw sugar
CREAM CHEESE DRIZZLE:
¼ cup (60 ml) plain full fat cream cheese, at room temperature
2 tbsp (30 ml) unsalted butter, softened
¾ cup (175 ml) icing sugar, sifted
1 to 2 tbsp (15 to 30 ml) milk
Instructions
- To make FILLING: Combine almonds in a high-speed blender or food processor. Whirl until coarsely ground. Add remaining Filling ingredients and continue to whirl until blended, but almonds are still coarse. Remove to a container, cover and refrigerate until ready to use. Can be refrigerated for several days or up to a week.
- To make DOUGH: In a food processor, combine 3 cups (750 ml) flour and the butter. Pulse just until mixture is slightly shaggy with pebbles of butter remaining. Refrigerate.
- In a large bowl, combine remaining flour and yeast. Stir and set aside.
- In a medium saucepan combine cream, sugar and salt. Heat just until it registers 125 F (52 C) on a thermometer. Add to large bowl containing flour and yeast along with 1 egg. Whisk until smooth. Then add refrigerated cold butter and flour mixture and stir in just until blended but not smooth. Dough will be very loose.
- Generously flour a kitchen surface. Transfer dough to floured surface. With a floured rolling pin, roll out dough on floured surface into a 12 x 21-in (30 x 53 cm) rectangle. Taking the 12-in (30 cm) side, fold ⅓ of dough to centre. Repeat with other 12-in (30 cm) side forming a 7 x 12-in (18 x 30 cm) rectangle. Repeat rolling and folding two more times adding more flour as needed. Gently wrap in parchment and refrigerate for a minimum of 4 hours or until dough feels firm.
- When dough is firm, place on a generously floured work surface and cut in half. Roll each half into a 12-in (30 cm) square. Cut each square into 4 x 12-in (10 x 30 cm) strips. Pipe equal amounts of filling down centre of each strip. Fold long edge of strips over filling and press cut edges together to seal.
- Cut each strip into 4-in (10 cm) pieces. Using kitchen shears, cut three or four slits in each piece to within ½-in (1.25 cm) of folds. Place 1-in (2.5 cm) apart on parchment-lined baking sheets. Cover and set aside in a warm place for about 1 hour or until slightly puffed
- Preheat oven to 375 F (190 C). In a measuring cup combine remaining egg with 1 tbsp (15 ml) water. Whisk to blend and brush over each pastry. Sprinkle with sliced almonds and raw sugar. Bake in oven for 18 to 20 minutes or until nicely puffed and golden. Remove to a rack to cool.
- To make CREAM CHEESE DRIZZLE: While paws are cooling, prepare Cream Cheese Drizzle. In bowl of an electric mixer, combine cream cheese and butter. Beat until smooth. Beat in icing sugar and milk. Mixture should be thin enough to drizzle over baked paws.
- Transfer to a piping bag or squeeze tube and pipe a thin zigzag drizzle over each Paw and serve.
Drink Pairings
SALTED SOFT PRETZELS
Ingredients
Serves 12 pretzels
4 tsp (20 ml) active dry yeast
1 tsp (5 ml) sugar + ½ cup (125 ml) sugar, divided
1¼ cup (310 ml) warm water
4 cups (1 L) all-purpose flour
1½ tsp (7 ml) salt
1 tbsp (15 ml) vegetable
4 cups (1 L) hot water
½ cup (125 ml) baking soda
coarse kosher salt, for garnish
Instructions
- Mix together yeast and 1 tsp (5 ml) sugar. Mix in warm water, stir and allow to stand until creamy, about 10 minutes.
- In a large mixing bowl, mix flour, ½ cup (125 ml) sugar and salt. Make a well in centre and add vegetable oil and yeast mixture. Mix and form into a dough. Knead dough by hand or with electric mixer fitted with dough hook for 7 to 8 minutes or until smooth and elastic. Transfer to a lightly oiled bowl and cover with plastic wrap and a clean tea towel. Let rise until double in size, about 45 minutes to an hour.
- Preheat oven to 400 F (200 C).
- While dough is rising, prepare a water bath by mixing together hot water and baking soda. Stir often to mix.
- After dough has risen, turn dough onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a long rope, about ½-in (1.25 cm) thick and twist into pretzel shape.
- Dip individual pretzels into hot-water-soda solution, quickly lay on paper towel to remove any excess water, and place on lightly greased or parchment paper-lined baking sheet. Sprinkle lightly with kosher salt. Bake in oven for about 8 minutes or until golden brown.