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.
Drink Pairings
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.