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
TARTE AU SUCRE (CANADIAN MAPLE SUGAR PIE)
Ingredients
Serves 4 to 6
TART SHELL:
1½ cups (375 g) all-purpose flour
¾ cup (175 ml) butter, chilled and small diced
¼ tsp (1 ml) salt
¼ cup ice water
MAPLE SUGAR FILLING:
1½ cups (375 ml) pure maple syrup
½ cup (125 g) butter
½ cup (125 ml) 35 percent heavy cream
2 tsp (10 ml) all-purpose flour
¼ tsp (1 ml) salt
2 large eggs, well beaten
Instructions
- To make TART SHELL: In a food processor, pulse flour and chilled butter. until mixture resembles coarse crumbs. Transfer to a mixing bowl. Stir in water, 1 tbsp (15 ml) at a time, until mixture forms a ball. Flatten to a disk and wrap in plastic wrap. Refrigerate at least 2 hours.
- Roll dough out to fit a 9-in (22.5 cm) pie plate with a slight overhang. Trim and fold in overhang and crimp edge of pastry. Place in refrigerator until ready to fill.
- To make MAPLE SUGAR FILLING: Preheat oven to 325F (165 C). Heat a heavy saucepan over medium heat. Bring maple syrup to a gentle boil, reducing the heat if necessary, for 5 minutes. Remove from heat and whisk in butter and cream until combined. Transfer ½ cup (125 ml) of mixture to a small bowl and whisk in flour and salt. Add flour mixture back into the saucepan and continue whisking, allowing to cool slightly. While whisking, slowly pour into the beaten eggs until well mixed.
- Pour filling into chilled pie shell and bake in middle of oven, until centre is golden brown, bubbly and firm when lightly touched, about 45 minutes. Pie can be served slightly warm and garnished with sweetened whipped cream.
Drink Pairings
WHISKY CINNAMON SWIRL CAKE
Ingredients
Serves 10
DOUGH:
½ cup (125 ml) water
2 tbsp (30 ml) bourbon whisky
2 tbsp (30 ml) 2 percent milk
3 tbsp (45 ml) unsalted butter, at room temperature, plus extra for greasing
2¾ cups (675 ml) all-purpose flour, divided, plus extra for dusting
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) fine sea salt
2¼ tsp (11 ml) instant yeast
1 large egg
FILLING:
3 tbsp (45 ml) unsalted butter, at room temperature
1½ tbsp (22 ml) ground cinnamon
¼ cup (60 ml) light brown sugar
WHISKY GLAZE:
1 cup (250 ml) icing sugar
⅛ tsp (0.5 ml) fine sea salt
1 tbsp (15 ml) 2 percent milk
1 tbsp (15 ml) bourbon whiskey
¼ tsp (1 ml) vanilla extract
¼ tsp (1 ml) finely grated lemon zest
Instructions
- To make DOUGH: In a small saucepan, stir together water, bourbon, milk and butter over medium heat. Stir until butter has melted and mixture is hot to touch.
- In a large bowl, whisk together 2¼ cups (560 ml) flour, sugar, salt and yeast. Stir in bourbon butter mixture and then egg. Add only enough of reserved ½ cup (125 ml) flour, 2 tbsp (30 ml) at a time, to make a soft dough that gently pulls away from sides of bowl.
- Transfer to a lightly floured work surface and knead dough until smooth and elastic, about 3 minutes. Transfer to a lightly greased bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- Meanwhile, make FILLING: Fold butter, cinnamon and brown sugar together in a bowl with a rubber spatula until well combined.
- Grease an 8-in (20 cm) springform pan and line bottom with a round of parchment paper.
- Roll rested dough out on a lightly floured surface to a 12 x 15-in (30 x 38 cm) rectangle. Spread Filling mixture on top. Using a pizza cutter or knife, cut dough into six 2-in (5 cm) wide strips. Loosely roll up 1 strip and place, upright cut-side down, in centre of prepared pan. Taking each additional strip, loosely coil around centre roll, pinching each strip to end of previous one. The dough should not quite fill the whole pan and be loose. Keeping coils loose ensures dough has room to expand as it rises. Cover pan with plastic wrap and set aside in a warm location until doubled in size, about 60 to 90 minutes. While cake is rising, preheat oven to 350 F (180 C).
- Bake cake uncovered for 15 minutes. Then lay a sheet of foil loosely over top to prevent it from becoming too dark, and continue baking another 15 to 20 minutes or until puffed and lightly golden brown. If some coils start to rise out of cake while baking, simply press down with back of a spatula.
- While cake is baking, make WHISKY GLAZE: In a medium bowl, whisk together all glaze ingredients and set aside.
- When cake is done, rest in pan on a wire rack for 10 minutes before removing sides of springform pan and transferring to a serving plate. Just before serving, drizzle with Whisky Glaze. Cake is best served the same day it is made but will keep, refrigerated an airtight container or tightly covered for up to 4 days. Allow to come to room temperature before serving.
Drink Pairings
THE NEW ÉCLAIRS
Ingredients
Serves 24
1 x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
GLAZE:
10 oz (300 g) Fondant
food colouring, colour and quantity as needed
ÉCLAIR FILLING:
3 large eggs
⅓ cup (75 ml) granulated sugar
Pistachio, Raspberry or Lemon Flavouring
6 tbsp (90 ml) unsalted butter, cut into small pieces
PISTACHIO FLAVOURING:
⅓ cup (75 ml) pistachio paste
1 tsp (5ml) vanilla
RASPBERRY FLAVOURING:
3 oz (90 g) raspberries, puréed and strained
1 tsp (5 ml) almond extract
LEMON FLAVOURING:
½ cup (125 ml) strained lemon juice
1 tsp (5 ml) ginger syrup
Instructions
- Prepare BASIC CHOUX PASTRY as per Master Recipe up to step 4. Place dough in a pastry bag fitted with a ½-in (1.25 cm) plain tip (or Wilton 4B1 tip that will produce ridged éclairs). Pipe éclairs 4-in (10 cm) in length directly onto a baking sheet lined with parchment paper. To help with size, draw stencils on parchment and place, drawn-side down, on baking sheet. Bake éclairs for 15 minutes or until well puffed and golden, then lower oven to 325 F (170 C) and continue to bake another 30 minutes, or until golden. Cool completely on baking sheet. Will keep for 2 to 3 days in refrigerator in a covered container.
- Prepare ÉCLAIR FILLING: In a medium saucepan, over medium heat, whisk together eggs and sugar until light in colour.
- Depending on flavour preference, add one of either pistachio paste, strained raspberry purée or strained lemon juice to the saucepan. Add cut butter and whisk constantly until butter is melted and mixture is thick. Simmer gently for a few seconds. Pour into a fine meshed sieve set over a bowl. Then, for pistachio flavouring stir in vanilla, for raspberry stir in almond extract, and for lemon stir in ginger syrup. Cover with plastic wrap pressed into surface of filling to prevent skin from forming, and refrigerate to thicken.
- Pierce bottom of éclairs in 2 or 3 places and fill with desired prepared filling using a piping bag.
- To make GLAZE: Heat 10 oz (300 g) fondant in a heavy-bottomed saucepan over low heat just until melted. Stir in food colouring, as desired. Dip éclair tops into fondant, removing excess. Alternately, buy coloured fondant and roll out into a thin sheet. Cut size to fit éclairs and press down to adhere.
- Decorate as desired.
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.
Drink Pairings
TROPICAL FRUIT AND ROSEMARY WHITE CHOCOLATE BARS
Ingredients
Serves 42 Bars
2 lbs (1 kg) white chocolate
1 tbsp (15 ml) minced fresh rosemary
¼ tsp (1 ml) sea salt
¼ cup (60 ml) finely diced candied kiwi
¼ cup (60 ml) finely diced candied pineapple
¼ cup (60 ml) finely diced candied papaya
¼ cup (60 ml) chopped slivered almonds
Instructions
- Lightly oil a 10 x 15-in (20 x 38 cm) jelly roll pan and line with plastic wrap with edges extending over sides of pan.
- To make bars, coarsely chop white chocolate and place in a double boiler or a large bowl over simmering water. Stir gently as it begins to melt. Remove from heat just before fully melted and continue stirring until smooth.
- Stir in rosemary and salt until evenly distributed and salt has dissolved. Transfer chocolate to prepared jelly roll pan and spread out evenly, then top with candied kiwi, pineapple, papaya and almonds.
- Set bars aside for a couple of hours to slightly firm. Then score the surface into bars before refrigerating for several hours until fully firm.
- Separate into bars and store in a tightly covered container in a cool place until ready to serve.
Drink Pairings
SUMMER ANTIPASTO BOARD
Ingredients
Serves 6 to 8
1 small green zucchini, thickly sliced on the bias
1 tbsp (30 ml) olive oil
salt and pepper, to taste
1 small wheel brie cheese
1 small log goat’s cheese
10 slices prosciutto
2 fresh apricots, halved and pitted
½ cup (125 ml) mixed olives
¼ cup (60 ml) liquid honey
¼ cup (60 ml) grainy mustard
¼ cup (60 ml) cornichons or small dill pickles
1 baguette, sliced
Instructions
- Grease grill and preheat barbecue to 350 F (180 C). Toss zucchini with olive oil, salt and pepper. Arrange in a single layer on barbecue grill or place in a grill basket. Grill zucchini over medium heat for about 2 minutes per side. Remove and cool.
- Arrange all ingredients on a large platter or wooden board, placing olives, honey, mustard and pickles in small individual bowls.