EGGNOG BREAD PUDDING WITH CARAMEL SAUCE
Ingredients
Serves 9
CARAMEL SAUCE:
1 cup (250 ml) water
1 cup (250 ml) white sugar
1 cup (250 ml) whipping cream, divided
1 tsp (5 ml) kosher salt
¼ cup (60 ml) butter, cubed and chilled
SPICED WHIPPED CREAM:
1 cup (250 ml) whipping cream
2 tbsp (30 ml) white sugar
1 pinch nutmeg
2 pinches cinnamon
BREAD PUDDING:
4 apples, peeled and cubed
⅛ cup (25 ml) unsalted butter
3 eggs
3 cups (750 ml) eggnog
1 tsp (5 ml) vanilla extract
½ tsp (2 ml) orange extract or 1 tsp (5 ml) orange zest
⅓ cup (75 ml) white sugar
¼ cup (60 ml) maple syrup
¼ tsp (1 ml) kosher salt
1 loaf brioche bread, cut into 1-in (2.5 cm) cubes
2 tbsp (15 ml) powdered sugar
CRANBERRY COMPOTE:
1 x 1-in (2.5 cm) cinnamon stick
2 cloves
1 x 2-in (5 cm) piece orange zest
1 x 2-in (5 cm) piece lemon zest
2 cups (500 ml) fresh or frozen cranberries
1 cup (250 ml) white sugar
Instructions
- To make CARAMEL SAUCE: In a saucepan, heat water and sugar over medium-high heat. Continue to cook sugar until it dissolves, boils, then turns dark brown. Remove from heat and add ⅓ of the cream. The caramel will boil and rise in the pot, be careful. Add remaining ingredients, whisking to mix. Set aside and let cool to room temperature.
- To make SPICED WHIPPED CREAM: In a chilled bowl, whisk cream, sugar, nutmeg and cinnamon until soft peaks form. Store in refrigerator until ready to use.
- To make BREAD PUDDING: Preheat oven to 350 F (180 C) and butter a 9-in (23 cm) square cake pan. Sauté apples in butter over medium heat just until the apples are tender. Set aside.
- In a bowl, mix eggs, egg nog, vanilla and orange extract, sugar, maple syrup and salt. Add bread and mix. Let sit for 5 minutes. Add apples and mix again.
- Place bread mixture in cake pan. Bake for 30-40 minutes, or until the top is golden brown and a cake tester comes out clean. Let cool completely, then sprinkle with powdered sugar and drizzle with Caramel Sauce. Serve with Spiced Whipped Cream and Cranberry Compote.
- To make CRANBERRY COMPOTE: Tie the cinnamon stick, cloves and citrus zests in a piece of cheesecloth. Place cranberries, sugar and spices in a medium-sized heavybottomed saucepan. Cook over medium-heat for about 20-25 minutes. When the cranberries burst and release their juices, continue to cook until thick and sticky, like a jam. Cool and serve.
Drink Pairings
CREAMY SALSA VERDE
This simple yet delightful recipe for Creamy Salsa Verde will leave your guests asking for more. Tailor the spice to your liking and elevate the taste of this salsa by first grilling your tomatillos, Serrano chilies, and Vidalia onion until tender and charred.Ingredients
Serves about 2 cups (500 ml)
10 medium sized tomatillos, husked, rinsed and roughly chopped
2 Serrano chilies, stemmed and roughly chopped, keeping seeds
1 garlic clove
¼ cup (60 ml) chopped Vidalia onion
½ cup (125 ml) cilantro leaves and tender stems
1 avocado, halved, pitted and peeled
2 tbsp (30 ml) lime juice
kosher salt, to taste
Instructions
- In a blender place tomatillos, chilies, garlic and onion. Pulse until tomatillos break down and mixture is still slightly chunky. Add cilantro, avocado, lime juice and a pinch of salt. Pulse again until salsa is well combined, creamy but still has some texture. Season to taste with additional salt. Transfer to a serving bowl and refrigerate until ready to serve. Best served same day it is made.
- Note: If your grill is on you could add an extra dimension to this salsa by tossing whole tomatillos, Serrano chilies and a quarter Vidalia onion in a little vegetable oil and grilling until tender and charred. Let cool before making salsa.
Drink Pairings
DEVILLED QUAIL EGG CANAPÉS
Ingredients
Serves 24
12 quail eggs
1 tbsp (15 ml) Dijon mustard
¼ cup (60 ml) mayonnaise or crème fraîche
¼ tsp (1 ml) smoked Spanish paprika
salt and pepper, to taste
1 long English cucumber
trout caviar, for garnish (optional)
fresh dill, for garnish
Instructions
- In a large bowl, prepare an ice-water bath, set aside.
- Place quail eggs in a medium-sized saucepan and cover with several inches of cold water. Cover saucepan and bring to boil over high heat. Turn off heat, leaving saucepan on element to sit for 2 minutes, covered, stirring several times to ensure even cooking. Use a slotted spoon to transfer eggs to ice-water bath. Let cool completely, about 5 minutes. Peel eggs and place in a bowl. At this point, eggs may be covered with plastic wrap and refrigerated until ready to use, up to 6 hours.
- In a small bowl, combine mustard, mayonnaise and paprika.
- Cut eggs in half lengthwise and gently remove yolks to a medium-sized bowl. Mash yolks with fork until smooth. Stir in 2 tbsp (30 ml) mustard mixture and season with salt and pepper to taste. Transfer mixture to pastry bag fitted with small star tip before piping into empty egg halves.
- Cut cucumber into ½-in (1.25 cm) rounds. Spread a small amount of remaining mustard mixture onto each cucumber round. Place an egg half on top of each before garnishing with trout caviar and a sprig of dill. Transfer to a serving platter and serve immediately.
Drink Pairings
FESTIVE FRUSTINGO BARS
Ingredients
Serves about 48 squares
1 cup (250 ml) golden seedless raisins
½ cup (125 ml) candied red cherries, coarsely chopped
½ cup (125 ml) candied ginger, coarsely chopped
1 cup (250 ml) chopped pecans, toasted
¾ cup (175 ml) blanched almonds, coarsely chopped
4 oz (125 g) finely chopped dark chocolate, about ¾ cup (175 ml)
2 tbsp (30 ml) golden corn syrup or liquid honey
2 tbsp (30 ml) fine dry bread crumbs
1 orange, zest only
½ tsp (2 ml) cinnamon
2 generous pinches freshly grated nutmeg
3 tbsp (45 ml) coconut oil
8 oz (250 g) dark chocolate, melted
Instructions
- Grease a 9 x 13-in (3.5 L) baking dish and line with parchment paper with ends overlapping edges. Preheat oven to 350 F (180 C).
- In a large bowl, combine raisins, candied cherries, ginger, nuts and chopped chocolate. Toss to mix. Drizzle with syrup or honey and gently toss to blend. Sprinkle with bread crumbs, orange zest, and seasonings. Gently toss to evenly distribute.
- Drizzle with oil and gently fold in. Transfer mixture to prepared baking pan. Firmly press mixture into even layer. Bake in centre of oven for 20 minutes.
- Remove and place pan on a rack and spread top with melted chocolate using a palate knife. Cool in pan on a rack. Then refrigerate for 3 hours or until cool and firm. Lift out of pan onto a cutting board and cut into approximately 48 squares with a serrated knife.
- Store in a tightly sealed container at room temperature for several days.
Drink Pairings
CHOCOLATE DRIZZLED CHOUX PUFFS WITH BLOOD ORANGE CUSTARD
Ingredients
Serves about 2 dozen pastries
BLOOD ORANGE CUSTARD:
¼ cup (50 ml) fine berry sugar
2 tbsp (30 ml) cornstarch
pinch of flaked sea salt
1 cup (250 ml) whole milk
2 large egg yolks
1 tbsp (15 ml) unsalted butter
½ tsp (2 ml) vanilla
¼ tsp (1 ml) blood orange flavouring
CHOCOLATE DRIZZLED CHOUX PUFFS:
½ cup (125 ml) water
⅓ cup (75 ml) unsalted butter, diced
2 tsp (10 ml) granulated sugar
generous pinch salt
½ cup + 3 tbsp (125 + 45 ml) all-purpose flour, spooned and leveled
2 large eggs and 1 large egg white, whisked together
2 oz (60 g) bittersweet dark chocolate, divided
½ cup (125 ml) fresh raspberries
½ cup (125 ml) mandarin orange slices
½ small navel orange, thinly sliced into rounds
1 Meyer lemon, thinly sliced into rounds
⅓ cup (75 ml) pomegranate seeds
tbsp (30 ml) finely chopped pistachios
Instructions
- To make BLOOD ORANGE CUSTARD: In a saucepan, whisk together sugar, cornstarch and salt. Separately, whisk milk and egg yolks, then whisk into sugar mixture and cook over medium heat, whisking steadily, until mixture reaches a simmer. Whisk in butter.
- Continue to cook, stirring until mixture reaches a gentle boil. Boil for 1 minute, stirring constantly, until mixture thickly coats a metal spoon. Remove from heat, stir in vanilla and orange flavouring. Strain mixture through a fine-meshed sieve into a bowl. Cover surface with plastic wrap and refrigerate for 2 hours or overnight.
- To make CHOCOLATE DRIZZLED CHOUX PUFFS: Preheat oven to 425 F (220 C). Line baking sheet with parchment paper and set aside. In a medium-sized saucepan, combine water, butter, sugar and salt and bring to a boil over medium heat. Remove from heat to blend in flour. Return to heat, continue stirring vigorously over medium heat until mixture begins to pull away from sides of pan and forms a ball. Dough should be shiny, glossy and firm enough for a spoon to stand upright when inserted.
- Transfer dough to mixer. Gently beat until cooled. On low speed, add half the whisked eggs, mixing fully before adding more. You may not need all the egg mixture. Dough should have a glossy sheen and be firm enough to pipe into small rounds. Spoon dough into piping bag fitted with a large tip. Pipe little rounds about the size of a tbsp (15 ml) spaced evenly apart onto prepared baking sheets.
- Bake in oven for 12 to 15 minutes. Dough should be nicely puffed. Do not open oven during baking or Puffs will fall. Reduce heat to 375 F (190 C), continue baking for 18 to 20 minutes, or until they can be easily removed from baking sheet. Poke each puff with a toothpick to release steam. Turn off oven and return Choux Puffs to oven to dry out as oven cools, about 1 hour. Can refrigerate for up to 3 days, or freeze for longer storage.
- When ready to serve, transfer custard to pastry bag fitted with an ⅛-in (.5 cm) round tip. Poke a small hole in the side of Choux Puff and pipe with Blood Orange Custard.
- When all Puffs are filled, heat chocolate in microwave until almost melted. Remove and stir. Drizzle over Choux Puffs.
- To serve, using a pastry brush, sweep a strip of melted chocolate down centre of each serving plate. As soon as it firms, arrange a few Choux Puffs along with fresh fruit and chopped pistachios.
Drink Pairings
CRÊPES WITH ORANGE LIQUEUR SAUCE
Ingredients
Serves 2
1 cup (250 ml) whole milk
1 cup (250 ml) all-purpose flour
2 large eggs
⅓ cup (75 ml) cold water
3 tbsp (45 ml) melted unsalted butter, plus extra for pan
½ tsp (2 ml) kosher salt
1 cup (250 ml) fresh orange juice
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) finely grated orange zest
¾ cup (175 ml) chilled unsalted butter, cut into small cubes
¼ cup (60 ml) orange liqueur such as Grand Marnier, Triple Sec or Cointreau
1 orange, peeled and segmented for garnish
Instructions
- Combine milk, flour, eggs, water, melted butter and salt in blender and process until smooth, about 5 seconds. Transfer to covered container and refrigerate for 2 hours, up to 2 days.
- Heat an 8-in (20 cm) non-stick frying pan or crêpe pan over medium heat until hot, about 3 minutes. Brush bottom and sides of pan very lightly with melted butter. Butter should sizzle. Remove pan from heat, tilt pan slightly and pour 2 tbsp (30 ml) batter into pan (or enough batter to cover bottom of pan). As batter is poured, rotate pan to swirl batter evenly over bottom before returning it to heat. Cook until underside is spotty and golden brown, about 30 seconds. Flip and cook about 30 seconds longer. Transfer crêpe to a cooling rack. Repeat with remaining crêpe batter, brushing pan with butter as needed.
- To make sauce, in a saucepan, bring orange juice, sugar and orange zest slowly to a boil. Continue to boil mixture, stirring occasionally, until liquid becomes syrupy.
- Whisk in cold butter, piece by piece, until smooth. Remove pan from heat and add liqueur to taste. Serve immediately or keep warm no more than 30 minutes before use.
- To serve, place 3 crêpes on a plate, garnish with orange segments and drizzle with sauce.
- Note: If making crêpes ahead, layer parchment paper between each crêpe and wrap in plastic wrap. Refrigerate for up to 3 days or double wrap and freeze for up to 1 month.
Drink Pairings
CHILLED RHUBARB SABAYON PARFAIT AND WHITE WINE COOKIES
Ingredients
Serves 4
WHITE WINE COOKIES:
½ tsp (2 ml) anise seed or Pernod liqueur
½ cup (125 ml) crisp white wine
1 tsp (5 ml) vanilla extract
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 pinch salt
½ cup (125 ml) granulated sugar, plus extra for garnish
⅓ cup (75 ml) sunflower or canola oil
RHUBARB SABAYON PARFAIT:
1 cup (250 ml) chopped rhubarb, fresh or frozen, thawed
⅓ cup + 1 tbsp (90 ml) granulated sugar
5 tbsp (75 ml) white wine, divided
5 egg yolks
¾ cup (175 ml) whipping cream
4 cups (1 L) fresh strawberries, trimmed and quartered
Instructions
- To make WHITE WINE COOKIES: Preheat oven to 350 F (180 C). Line 2 baking trays with parchment paper and set aside.
- Using a mortar and pestle, lightly crush anise seeds, if using, before adding to a small bowl along with wine and vanilla extract. Let steep for 5 minutes. Alternatively, stir together Pernod with wine and vanilla extract before setting aside.
- In a large bowl, whisk together flour, baking powder, salt and granulated sugar. Make a well in centre of flour mixture and strain in wine mixture, discarding anise seeds, if using, along with oil. Stir together with a wooden spoon until dough comes together. Turn out onto a work surface and knead a couple of times.
- Divide dough into walnut-sized pieces. Working with 1 piece at a time, roll into a 3 to 4-in (8 to 10 cm) rope. Pinch together ends to form a ring and transfer to baking sheet. Repeat with remaining dough. Sprinkle cookies with extra sugar and bake until bottoms are lightly golden brown, about 20 to 25 minutes. Transfer to a wire rack to cool completely. Cookies may be stored in an airtight container for up to 4 days.
- To make RHUBARB SABAYON PARFAIT: Start by preparing an ice-water bath in a large bowl and set aside.
- In a small saucepan over medium heat, add rhubarb, sugar and 1 tbsp (15 ml) white wine. Stir until sugar dissolves before allowing to simmer, uncovered, until rhubarb is so tender it starts to fall apart, about 5 minutes. Transfer mixture to a blender and purée until smooth.
- In a large metal bowl set over a large saucepan of simmering water, combine yolks, remaining 4 tbsp (60 ml) white wine and rhubarb purée. Whisk constantly until mixture is very thick and warm and has expanded in volume, about 7 minutes. Place bowl in ice-water bath and let mixture cool completely.
- In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cooled rhubarb mixture. Cover with plastic wrap and refrigerate at least 20 minutes.
- To serve, layer strawberries and chilled Rhubarb Sabayon Parfait in serving bowls or martini glasses. Serve each with a couple of White Wine Cookies on the side.
Drink Pairings
CROQUEMBOUCHE
Ingredients
Serves 8
1 x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
SALTED CARAMEL PASTRY CREAM:
¾ cup (175 ml) granulated sugar, divided
¼ cup (60 ml) water
2 cups (500 ml) whole milk
¼ cup (60 ml) cornstarch
6 large egg yolks
2 tbsp (30 ml) butter
1 tsp (5 ml) vanilla
¼ tsp (1 ml) fleur de sel or sea salt
CARAMEL SAUCE/ SPUN SUGAR GARNISH:
⅔ cup (150 ml) water
2 cups (500 ml) granulated sugar
2 tbsp (30 ml) corn syrup
one 4 x 8-in (10 x 20 cm) Styrofoam cone
Instructions
- Prepare BASIC CHOUX PASTRY as per Master Recipe. Once puffs have cooled, make a small incision in bottom of each.
- Prepare the SALTED CARAMEL PASTRY CREAM: In a medium-sized, heavybottomed saucepan, combine ½ cup (125 ml) sugar and the water. Over mediumlow heat, cook until caramelized and deep amber in colour, 8 to 10 minutes.
- Meanwhile, heat milk in separate saucepan or in microwave until hot, but not boiling.
- Remove saucepan with sugar syrup from heat and whisk in milk in a slow, steady stream. Return saucepan to low heat and stir until smooth. Remove and set aside.
- Meanwhile, in a medium-sized bowl, whisk together cornstarch and ¼ cup (60 ml) sugar. Whisk in egg yolks. Continue whisking while adding prepared hot caramel mixture in a thin, steady stream.
- Transfer mixture back to saucepan and heat, whisking constantly, over medium heat for 2 to 3 minutes, or until it thickens and just comes to a boil. Immediately strain through a fine meshed sieve into a clean bowl and stir in butter, vanilla and salt. Cover with plastic wrap, pressing wrap directly onto surface, and refrigerate until needed.
- Fill a pastry bag fitted with a small round tip (Wilton 71) with Salted Caramel Pastry Cream. Insert tip into each puff and fill with cream. Set puff aside on a large cookie sheet as they are filled.
- Wrap Styrofoam cone with parchment paper and place pointedside up on sheet of parchment paper.
- To make a CARAMEL SAUCE: Combine ⅔ cup (150 ml) water, sugar and corn syrup in a heavy-bottomed medium-sized saucepan and boil over medium-high heat until amber in colour. Do not mix. Remove from heat and place saucepan in larger bowl of hot water to keep from hardening too fast. Dip side of each puff into caramel and stick puffs together in a pyramid around prepared cone.
- To make SPUN SUGAR GARNISH: Cut looped ends of a wire whisk with a wire cutter or use 2 forks held facing each other and dip ends into caramel sauce. Wave caramel back and forth over a parchment-lined box, allowing strands to fall in long, thin threads over sides. Take strands and wrap over Croquembouche.
Drink Pairings
CREOLE DEVILLED EGGS
Ingredients
Serves 24
12 large eggs, at room temperature
½ cup (125 ml) vodka
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) salt, plus extra for seasoning
½ tsp (2 ml) ground black pepper
24 peeled and deveined raw, medium-sized shrimp with tails
⅓ cup (75 ml) Greek yogurt
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) chopped fresh parsley leaves
1 green onion, minced
½ tsp (2 ml) Creole seasoning
¼ tsp (1 ml) hot sauce
fresh minced chives, for garnish
Instructions
- Place eggs in a single layer in a large saucepan. Cover eggs with water and bring to a boil. Cover, remove saucepan from heat, and let stand 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 and set eggs aside.
- In a medium saucepan, combine vodka, lemon juice, salt and pepper and bring to a boil over medium-high heat. Add shrimp, cover and cook until shrimp turns pink, about 2 to 3 minutes. Drain and transfer shrimp to a bowl. Chill shrimp 1 hour in refrigerator.
- Slice eggs in half lengthwise, and carefully remove yolks. In a bowl, mix together remaining ingredients until smooth. Season to taste.
- To serve, spoon yolk mixture into egg white halves. Top each deviled egg with a chilled, cooked shrimp and garnish with a pinch of minced chives. May be loosely covered with plastic wrap and refrigerated for 1 hour before serving.
Drink Pairings
CHAMPAGNE TRUFFLES
Ingredients
Serves about 24
½ cup (125 ml) champagne
14 oz (400 g) white chocolate, chopped
¼ cup (60 ml) whipping cream
¼ cup (60 ml) unsalted butter, at room temperature
various sized sugar pearls, for garnish
icing sugar, for garnish
sliced blanched almonds, for garnish
Instructions
- In a small saucepan warm champagne over medium heat. Bring to a simmer and reduce volume by half, about 10 minutes. Set aside and cool to room temperature.
- Add chocolate and cream to a heatproof bowl and place over a saucepan of simmering water. Do not let bowl directly touch water. Stir occasionally until chocolate has completely melted. Remove from heat before whisking in cooled champagne reduction. Add butter, 1 tbsp (15 ml) at a time, and whisk until incorporated and mixture is smooth. Press some plastic wrap on surface of chocolate mixture and refrigerate until firm, about 4 hours.
- Once firm, scoop spoons of chocolate mixture and form into small balls. Roll a third of truffles in various sized sugar pearls, a third in icing sugar and remaining third in blanched almonds. Store truffles in an airtight container in refrigerator for up to 1 week. Serve while still slightly chilled.