APPLE PIE
Ingredients
Serves 8 to 8
FILLING:
FILLING 3 lbs (1.5 kg) firm cooking apples, such as Granny Smith, peeled, cored, thinly sliced
1 cup (250 ml) brown sugar
2 tsp (10 ml) ground cinnamon
1 tbsp (15 ml) maple syrup
¼ orange, zest only
3 tbsp (45 ml) orange juice
1 pinch of salt
PASTRY:
1 cup (250 ml) + 3 tbsp (45 ml) unsalted butter, chilled and cut into cubes, divided
2½ cups (375 ml) pastry flour
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
¼ cup (60 ml) to ½ cup (125 ml) ice cold water
2 egg yolks
¼ cup (60 ml) whipping cream
1 pinch of salt
Instructions
- In a food processor, blend 1 cup (250 ml) butter, flour, salt and sugar until mixture is coarse crumbs, the size of a peas. Sprinkle with ¼ cup (60 ml) of cold water and pulse until dough sticks together when squeezed, adding up to ¼ cup (60 ml) more cold water, 1 tbsp (15 ml) at a time. It will still look crumbly. Form dough into two balls, wrap with plastic wrap and chill in fridge for at least 2 hours, preferably overnight.
- Preheat oven to 375 F (190 C).
- Remove dough from fridge and let sit at room temperature for 10 to 15 minutes. Roll each dough ball to 1¼-in (3 cm) thick rounds on a well floured board or countertop. Reserve one round for top crust. Line a 9-in (23 cm) pie plate with one round and add filling. Dot with 3 tbsp (45 ml) butter.
- For a lattice top, cut top crust round into ½- to ¾-in (1.25 to 2 cm) strips. Weave strips on top of pie to resemble a lattice, alternating strips so that they lay over, then under each other. Alternatively, cover pie with round top crust, trim edges and crimp. Extra pie dough can be made into decorations, such as leaves and braids.
- In a small bowl, mix egg yolks, cream and pinch of salt together for an egg wash and brush pastry with it. If the solid top crust was used, cut vents into top of crust. Bake until top crust starts to brown, about 20 to 30 minutes. Turn heat down to 350 F (180 C) and bake another hour. Remove from oven and cool at least 1 hour before serving. Serve at room temperature or reheat and serve warm.
Drink Pairings
SALMON AND ASPARAGUS QUICHE
Ingredients
Serves 6 to 8
2 cups (500 ml) whipping cream
4 eggs
2 egg yolks
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) pepper
1 tbsp (15 ml) dill, chopped
1 tbsp (15 ml) chives, chopped
1 tbsp (15 ml) lemon zest
⅓ package phyllo pastry, defrosted
½ cup (125 ml) butter, melted
1 lb (500 g) smoked salmon lox, chopped
1 bunch asparagus, trimmed, cut into 1-in (2.5 cm) pieces
Instructions
- Preheat oven to 350 F (180 C).
- Mix cream, eggs, egg yolks, salt, pepper, dill, chives and lemon zest together. Set aside.
- Line a 9-in (23 cm) fluted quiche pan with phyllo dough. Brushing phyllo with melted butter between each layer. Trim excess phyllo, push cut edges under themselves to create a crust. Place pan on a baking sheet.
- Lay salmon and asparagus in quiche pan. Cover with custard, leaving ¼-in (0.5 cm) of space from top. Bake for 45 minutes, rotating pan halfway through, or until quiche is only slightly jiggly in middle and crust is golden. Cool for at least 20 minutes before eating.
Drink Pairings
ELDERFLOWER, PISTACHIO AND LIME CHEESECAKE
Ingredients
Serves 8
1 cup (250 ml) pistachios, plus extra for garnish
5 pitted Medjool dates
¼ tsp (1 ml) salt
½ tsp (2 ml) finely grated lime zest, plus extra for garnish
1½ cups (375 ml) graham cracker crumbs
6 tbsp (90 ml) unsalted butter, melted
2 x 8 oz (250 g) package cream cheese, at room temperature
1 x 14 oz (398 ml) can sweetened condensed milk
3 tbsp (45 ml) lime juice
1½ tbsp (22 ml) elderflower cordial1, plus additional to serve
edible flowers, for garnish (optional)
Instructions
- Line bottom of an 8-in (20 cm) springform pan with parchment paper.
- In a food processor, pulse pistachios, dates, salt and lime zest until crumbly. Add graham cracker crumbs and butter. Process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to springform pan and press into an even layer over base of pan. Chill crust in freezer for 10 minutes.
- In bowl of a stand mixer fitted with paddle attachment, beat cream cheese at medium speed until smooth. Beat in condensed milk, a little at a time, scraping down sides of bowl as needed until all incorporated. Add lime juice and elderflower cordial and beat until well combined. Pour mixture over chilled crust and smooth top with a spoon or rubber spatula. Cover springform pan with plastic wrap and refrigerate until cheesecake is firm, about 3 to 4 hours.
- To serve, unmould cheesecake from pan and transfer to a serving plate. Garnish top of cheesecake with chopped pistachios, fresh lime zest and edible flowers, if desired. To achieve a clean cut piece of cake, make sure to use a warm knife and wipe off knife after each cut. Drizzle with a bit of additional elderflower cordial right before serving, if desired.
Drink Pairings
LEMON POPPYSEED CAKE WITH LEMON LAVENDER CREAM CHEESE ICING
Ingredients
Serves 8 to 10
2¾ cups (675 ml) cake flour
2 tsp (10 ml) baking powder
½ tsp (2 ml) baking soda
¾ tsp (4 ml) salt
3½ tbsp (52 ml) poppyseeds
¾ cup (175 ml) unsalted butter, room temperature
1½ cups + 1½ tbsp (375 ml + 22 ml) sugar, divided
2 tbsp (30 ml) lemon zest
¼ cup (60 ml) canola oil
4 large eggs
1 tsp (5 ml) lemon extract
½ tsp (2 ml) vanilla extract
1⅓ cups (325 ml) buttermilk
5 tbsp (75 ml) lemon juice, divided
LEMON LAVENDER CREAM CHEESE ICING:
8 oz (250 g) cream cheese, softened
½ cup (125 ml) unsalted butter, softened
¼ cup (60 ml) salted butter, softened
1 tsp (5 ml) grated lemon zest
1½ tsp (7 ml) dried lavender buds, ground
½ tsp (2 ml) vanilla extract
2 tbsp (30 ml) lemon juice
3⅓ cups (825 ml) icing sugar
CANDIED LEMON SLICES:
1 cup (250 ml) sugar
2 tbsp (30 ml) lemon juice
¾ cup (175 ml) water
2 small lemons, cut into ⅛-in (0.25 cm) thick rounds; discard seeds
Instructions
- Preheat oven to 350 F (180 C). Butter two 9-in (23 cm) round cake pans then line with a round of parchment paper. Butter parchment, lightly dust pans with cake flour and shake out excess. Set aside.
- Sift flour into a large mixing bowl. Add baking powder, baking soda, salt and poppyseeds, whisk together to mix. Set aside.
- In bowl of an electric mixer fitted with paddle attachment, cream together butter, 1½ cups (375 ml) sugar and lemon zest until pale and fluffy. Beat in canola oil and then 1 egg at a time, mixing just until combined after each addition. Beat in lemon extract and vanilla extract.
- In a measuring cup, mix together buttermilk with 3 tbsp (45 ml) lemon juice, set aside. Add ⅓ of flour mixture to butter mixture. Mix on low speeds until combined. Add in half the buttermilk mixture and mix until just combined. Add another ⅓ of flour mixture and mix until just combined. Mix in remaining buttermilk mixture and finish by mixing last ⅓ of flour mixture. Scrape sides and bottom and gently fold in until batter is evenly incorporated.
- Divide batter between 2 prepared cake pans. Spread in an even layer. Bake in preheated oven until toothpick inserted into centre of cake comes out clean, about 30 to 35 minutes.
- While cakes are baking, make a simple syrup by mixing together remaining 1½ tbsp (22 ml) sugar with 2 tbsp (30 ml) lemon juice, stirring until sugar is dissolved.
- Remove cakes from oven and let cool 5 minutes, then run a knife around edges of cakes to loosen and invert onto wire racks. While cakes are warm, brush with lemon simple syrup. About halfway through cooling, transfer cakes to an airtight container. Let cool completely before icing.
- To assemble, carefully cut off any domed part of the 2 rounds, ensure they are flat. Turn 1 cake over so that flat bottom is on top. Spread a thick layer of icing over flat surface. Cover with other round, making sure bottom is on top. Spread a light layer of the frosting over whole cake, careful not to create too many crumbs. Refrigerate to chill cake, when outside icing layer of cake is chilled, spread remaining icing all around. Use pastry bag fitted with a star attachment to create decorations, piping icing into a scallop pattern or desired design. Garnish with cooled Candied Lemon Slices.
- To make LEMON LAVENDER CREAM CHEESE ICING: Using an electric mixer fitted with beaters, mix together cream cheese, butters, lemon zest, lavender and vanilla extract until light and fluffy. Reduce speed and slowly mix in lemon juice with icing sugar until well incorporated. Increase speed and beat until light, fluffy and smooth for a minute until well blended. If icing is too soft to spread, freeze in 3-minute increments as needed, stirring between increments.
- To make CANDIED LEMON SLICES: In a large skillet over medium heat, stir together sugar, lemon juice and water until sugar is dissolved. Add lemon slices and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paperlined jelly-roll pan, using tongs. Reserve lemon syrup for lemonade or cocktails.
- Cool completely, about 1 hour. Cover and chill 2 hours to 2 days.
Drink Pairings
SOUFFLÉ PANCAKES WITH RHUBARB COMPOTE
Ingredients
Serves 4
PANCAKES:
⅓ cup (75 ml) all-purpose flour
1¾ tsp (9 ml) baking powder
1 tbsp (15 ml) whole milk
2 egg yolks
1 tsp (5 ml) vanilla extract
4 egg whites
¼ tsp (1 ml) salt
2 tbsp (30 ml) white sugar
1 tbsp (15 ml) butter
¼ cup (60 ml) berries
maple syrup, to serve
powdered sugar, for garnish
RHUBARB COMPOTE:
1 cup (250 ml) rhubarb, washed and cut into 1-in (2.5 cm) pieces
½ cup (125 ml) white sugar
¼ cup (60 ml) lemon juice
¼ cup (60 ml) water
½ vanilla bean, split and scraped
1 small piece lemon zest
Instructions
- To make PANCAKES: In a medium sized bowl, sift together flour and baking powder, set aside.
- In a separate bowl, mix milk, egg yolks and vanilla extract. Add wet ingredients to dry ingredients until combined (some lumps are ok). Set aside.
- In a medium sized bowl, with an electric mixer, mix egg whites and salt until frothy. Gradually add in sugar and continue mixing until soft peaks form.
- Mix ¼ the egg white mixture into batter mixture until combined. Gently fold remaining egg white mixture into batter and fold just until combined. Do not overmix.
- Heat a non-stick griddle to low-medium heat and melt butter, spreading around the griddle. Drop ¼ cup (60 ml) of batter onto griddle and cook until small bubbles form on outer edges of each pancake and bottom is golden brown, 3 to 4 minutes. Gently flip pancakes over and cook until other side is golden brown and pancakes are cooked through, 3 to 4 minutes.
- Serve with Rhubarb Compote and maple syrup. Garnish with berries and powdered sugar.
- To make RHUBARB COMPOTE: In a medium saucepan, add all ingredients and cook over medium heat until rhubarb is soft and liquid is thick and syrupy, about 30 minutes. Mash rhubarb into liquid and combine. Compote can be refrigerated for up to 2 weeks.
Drink Pairings
CHOCOLATE TART WITH BERRIES AND HAZELNUTS
Ingredients
Serves 8 to 10
TART SHELL:
1¾ cup (425 ml) all-purpose flour
3 tbsp (45 ml) cocoa powder
¼ cup (60 ml) white sugar
1 tsp (5 ml) salt
½ cup + 2 tbsp (250 ml + 30 ml) unsalted
butter, chilled, cubed
1 egg
FILLING:
1 cup (250 ml) whipping cream
½ cup (125 ml) whole milk
10 oz (280 g) good quality dark chocolate, chopped (not baker’s chocolate)
1 tbsp (15 ml) white sugar
2 tsp (10 ml) salt
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) Frangelico hazelnut liqueur
2 large eggs, at room temperature, beaten
2 cups (500 ml) mixed berries
¼ cup (60 ml) toasted hazelnuts, crushed
Instructions
- To make TART SHELL: In bowl of a food processor, add flour, cocoa powder, sugar and salt, pulse to blend. Add butter to flour mixture and blend until mixture is crumbly. Add egg and pulse until dough comes together. Dough will stick together if pressed between fingers.
- Remove dough from food processor and bring together in shape of a disc. Wrap dough in plastic wrap and rest for at least 1 hour in refrigerator, up to 3 days. When ready to bake tart shell, remove dough from refrigerator and let rest at room temperature for 1 hour.
- On a floured surface, roll dough into a 12-in (30 cm) circle. Place dough in a 9-in (23 cm) tart pan with removable bottom and trim off excess dough. Place pan in freezer for 30 minutes.
- Preheat oven to 375 F (190 C). Remove tart from freezer and line dough with parchment paper and fill with pie weights. Place tart pan on a baking sheet and bake dough for 25 minutes. While baking, make filling (recipe below).
- Remove tart pan from oven and remove parchment and weights. Turn oven down to 325 F (170 C).
- To make FILLING:In a metal bowl, combine whipping cream, milk, chocolate, sugar, salt, vanilla extract and Frangelico. Set bowl over a pot of simmering water and let sit until chocolate has melted, about 10 minutes. Whisk to combine. If chocolate is not fully melted, let mixture melt for another 5 minutes.
- Remove bowl from heat and wipe bottom of bowl. Add ¼ the chocolate mixture to eggs and mix. Add tempered eggs to chocolate and whisk until combined. Pour chocolate filling into tart shell and bake for 15 to 20 minutes, or until filling is just set. Set tart aside to cool at room temperature.
- Once tart is cool, garnish with berries and crushed hazelnuts.
Drink Pairings
LEMON, THYME AND POPPYSEED LOAF
Ingredients
Serves 10
1 cup (250 ml) granulated sugar
2 lemons, zest only
2 tbsp (30 ml) chopped thyme leaves
¾ cup (175 ml) buttermilk
¼ cup + 3 tbsp (60 + 45 ml) lemon juice, divided
1¼ tsp (6 ml) vanilla extract, divided
3 large eggs
⅓ cup (75 ml) grapeseed oil
1¾ cups (425 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) baking soda
¼ tsp (1 ml) salt
1 tbsp + 2 tsp (25 ml) poppyseeds
⅓ cup (75 ml) Lemon Syrup, make ahead, recipe follows
¼ cup (60 ml) cream cheese, at room temperature
1 cup (250 ml) icing sugar
CANDIED LEMONS AND LEMON SYRUP:
1 cup (250 ml) granulated sugar
1 cup (250 ml) water
1 large lemon, cut into ¼-in (0.5cm) thick slices
Instructions
- Preheat oven to 350 F (180 C). Butter and flour an 8 x 4-in (1.5 L) loaf pan.
- In a large bowl, place sugar, lemon zest and thyme and rub together with fingers until it looks like wet sand. Whisk in buttermilk, ¼ cup (60 ml) lemon juice, 1 tsp (5 ml) vanilla extract, eggs and oil.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and poppyseeds. Pour dry ingredients into wet mixture and whisk until batter is just combined.
- Pour batter into prepared pan. Bake until a wooden toothpick inserted in centre comes out clean, about 1 hour. Let cool in pan until warm to the touch, about 20 minutes.
- In a small saucepan over medium-low heat, warm Lemon Syrup. Turn out cake and place right side up onto a baking rack set over a rimmed baking sheet. Brush Lemon Syrup over cake and let cool completely, about 1 hour.
- In a medium bowl using an electric hand mixer, beat together cream cheese and remaining ¼ tsp (1 ml) vanilla extract until smooth and creamy. Beat in icing sugar, ½ cup (125 ml) at a time. It should be thick and spreadable frosting.
- To serve, transfer cake to a serving platter. Spread frosting over top of cake before garnishing with Candied Lemons and additional thyme leaves, if desired.
- To make CANDIED LEMONS AND LEMON SYRUP, Line a baking sheet with parchment paper and set aside. In a medium saucepan over medium heat, bring sugar and water to a simmer, stirring occasionally. Add lemon slices, place a round of parchment paper on top of lemons, and reduce heat to medium-low. Simmer, turning lemon slices occasionally, until pith is tender and translucent, about 40 minutes. Remove lemon slices from Lemon Syrup and arrange in a single layer on prepared baking sheet. Set aside both Candied Lemons and reserved Lemon Syrup for Loaf recipe. Makes about 10 lemon slices.
Drink Pairings
BC CHEESEBOARD WITH GRAPE CHUTNEY
Ingredients
Serves 4
GRAPE CHUTNEY:
2 cups (500 ml) red, seedless grapes
2 cups (500 ml) green, seedless grapes
⅓ cup (75 ml) white sugar
1 tsp (5 ml) finely chopped ginger
1 tsp (5 ml) finely chopped rosemary
2 tbsp (30 ml) red wine vinegar
salt and pepper, to taste
SEEDY CRACKERS:
½ cup (125 ml) whole flax seeds
⅓ cup (75 ml) ground flax seeds
¼ cup (60 ml) chia seeds
¼ cup (60 ml) black sesame seeds
¼ cup (60 ml) toasted white sesame seeds
¼ cup (60 ml) sunflower seeds
2 tbsp (30 ml) pumpkin seeds
½ cup (125 ml) chopped, fresh herbs (e.g. parsley and dill)
1 tsp (5 ml) sea salt
2 tbsp (30 ml) beet powder (optional)
1 cup (250 ml) warm water
Instructions
- In a large skillet, combine all ingredients except salt and pepper and bring to a boil. Reduce heat and simmer until the grapes begin to soften and break down. Season with salt and pepper. Let cool completely before using. Store in refrigerator for up to 2 weeks.
- Serve with various BC cheeses and Seedy Crackers.
- To make SEEDY CRACKERS: Preheat oven to 150 to 200 F (66 to 93 C).
- Combine all ingredients, cover and let sit at room temperature for 1 hour.
- Place mixture on a sheet of parchment paper, with another sheet of parchment on top. With a rolling pin, roll out as flat as possible. Gently peel off top parchment and slide rolled-out seed mixture with the parchment onto a baking sheet.
- Bake for 3 hours, then turn off oven and let sit for another 2 hours.
- Remove and peel away from parchment paper. Break into chards and serve with BC Cheese and Grape Chutney.
Drink Pairings
TORTIÈRE WITH HOMEMADE QUÉBÉCOIS GREEN KETCHUP
Ingredients
Serves 6 to 8
BUTTER PASTRY:
3 ⅓ cups (825 ml)
2 cups (500 ml) chilled unsalted butter, cubed
1 tsp (5 ml) kosher salt
¼ cup (60 ml) ice water
TORTIÈRE:
2 tbsp (30 ml) butter
1 large onion, coarsely chopped
3 garlic cloves, finely chopped
12 medium white button mushrooms, stemmed and finely chopped
½ cup (125 ml) dry white wine
1 lb (500 g) lean ground beef
1½ lb (750 g) lean ground pork
½ tsp (2 ml) each, cinnamon, ground cloves, coarse ground black pepper
¼ tsp (1 ml) ground allspice
¾ cup (175 ml) russet potato, peeled and grated
flour, for rolling pastry
1 large egg yolk, beaten
QUÉBÉCOIS GREEN KETCHUP:
6 lbs (3 kg) medium green tomatoes, cleaned, coarsely chopped
3 lbs (1.5 kg) medium onions, about 15
1 cup (250 ml) coarse salt
3 green apples, peeled, cored and diced
3 celery stalks, diced
2 cups (500 ml) white vinegar
1 cup (250 ml) cider vinegar
2 cups (500 ml) sugar
⅓ cup (75 ml) mixed pickling spices, tied in
cheesecloth
2 tbsp (30 ml) mustard seeds
2 tbsp (30 ml) celery seeds, optional
Instructions
- To make BUTTER PASTRY: Place flour, butter and salt in a food processor and pulse until pea-sized pieces form. Transfer to a mixing bowl and add the ice water until just combined, adding more ice water if too dry. Divide dough in half and flatten each half to a 1-in (2.5 cm) disk. Wrap each disk in plastic wrap and chill for at least 2 hours.
- To make TORTIÈRE: Preheat oven to 400 F (200 C). Melt butter in a large saucepan over medium heat. Add chopped onion and garlic, sauté until soft, about 5 minutes. Add mushrooms and cook until almost all liquid has evaporated, 5 to 7 minutes. Add wine to deglaze bottom of the pan. Bring to a boil until liquid has evaporated, about 5 minutes.
- Add ground beef, pork and spices. Cook, stirring to break up the meat into small pieces, until pork is cooked through. Mix in potato and cook until potato is soft, about 10 minutes. Remove from heat and chill, about 2 hours.
- Roll out 1 disk of dough on a lightly floured surface into a 12-in (30 cm) round and transfer to a lined 9-in (23 cm) pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10-in (25 cm) round. Place dough over the meat filling, then fold the edges of pastry together and crimp, brush with egg yolk. Cut 3 slits in top crust to allow steam to escape. Chill for 1 hour.
- Bake tortière for 30 minutes, reduce heat to 350 F (180 C) and bake until crust is golden brown and filling is bubbly, 40 to 50 minutes. Allow to cool 20 minutes before serving.
- To make QUÉBÉCOIS GREEN KETCHUP:In a large non-reactive container, alternate layers of tomatoes and onions, sprinkling each layer with salt. Loosely cover and let stand overnight in a cool area. Drain well, removing as much water as possible.
- In a large stockpot, combine strained vegetables, chopped apples and celery with vinegars, sugar, spice bag, mustard seeds and celery seeds. Heat over medium-high heat and bring to a boil. Lower heat and simmer, uncovered for about 1½ hours, stirring frequently. Remove cheesecloth spice bag and pour into hot, sterilized jars.
Drink Pairings
SWEET HEAT POPCORN
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter
2 tsp (10 ml) buffalo wing hot sauce
1 tbsp (15 ml) liquid honey
¼ tsp (1 ml) smoked paprika or cayenne pepper
½ tsp (2 ml) fine salt
10 cups (2.5 L) freshly popped popcorn
⅓ cup (75 ml) crumbled blue cheese
½ cup (125 ml) roasted natural almonds
Instructions
- In a small saucepan, stir together butter, hot sauce, honey, paprika and salt over medium heat. Stir until butter has melted and sauce is well combined.
- Place popcorn in a large bowl. Drizzle with hot sauce mixture and sprinkle with blue cheese before tossing to coat popcorn in sauce. Garnish popcorn with roasted almonds and serve immediately.