BUCHE DE NOEL
Ingredients
Serves 8 to 10
RICOTTA FILLING:
1½ lbs (750 g) ricotta cheese
½ cup (125 ml) candied orange peel, finely chopped
3 oz (90 ml) semi-sweet chocolate, finely chopped
6 tbsp (90 ml) icing sugar
¼ cup (60 ml) orange liqueur
MERINGUE MUSHROOMS:
2 large egg whites
pinch salt
½ cup (125 ml) sugar
1½ oz (45 ml) semi-sweet chocolate, chopped
WHIPPED MOCHA GANACHE:
2 cups (500 ml) whipping cream
8 oz (250 g) semi-sweet or bittersweet chocolate, finely chopped
2 tbsp (30 ml) instant coffee
CHOCOLATE GÉNOISE:
3 large eggs
3 large egg yolks
¼ tsp (1 ml) salt
¾ cup (175 ml) sugar
⅓ cup (75 ml) cake flour
⅓ cup (75 ml) cornstarch
¼ cup (60 ml) cocoa
Instructions
- To make RICOTTA FILLING: Combine all ingredients in a bowl, and mix well. Set aside. Allow to soften enough to spread.
- To make MERINGUE MUSHROOMS: Preheat oven to 225 F (105 C). Line a baking sheet with parchment paper. In a large bowl, beat egg whites with salt on high speed until soft peaks form. Continue whipping, adding sugar 1 tbsp (15 ml) at a time, until meringue is very stiff and glossy. Transfer meringue to a pastry bag fitted with a ½-in (1.25 cm) plain tip then pipe 20-22 mushroom “caps” in 1-in (2.5 cm) mounds. Smooth tops of the round mushroom caps with a finger dipped in water. Pipe the same number of “stems” by making a base that’s slightly thicker, tapering the meringue as you pull the bag straight up, leaving a pointed top. Bake for 1½ hours. Let cool completely.
- To assemble, with a sharp paring knife, carve a small hole in the underside of each mushroom cap, large enough to fit the points of the stems. Melt chocolate. Dip the pointed tips of the stems into the chocolate and press each one into the hole on the underside of the caps. Set on a baking rack to cool. Transfer to an airtight container until ready to use.
- To make WHIPPED MOCHA GANACHE: In a saucepan, heat cream over medium-high heat until it simmers. Remove from heat, add chocolate and coffee and stir until partially melted. Let stand 15 minutes to complete melting. Stir mixture again until smooth. Let cool. Cover surface of chocolate mixture with waxed paper or plastic wrap to prevent skin from forming. Refrigerate until extremely cold, preferably overnight. When ready to compile buche, beat with an electric mixture until medium-stiff peaks form. Do not overbeat, as ganache stiffens considerably when beaten, must be spread immediately.
- To make CHOCOLATE GÉNOISE: Preheat oven to 400 F (200 C) and set rack in the middle of the oven. Butter and line a 10 x 15-in (25 x 38 cm) jelly roll pan.
- Half fill a medium saucepan with water and bring to a boil over high heat. Lower to simmer. Whisk together eggs, yolks, salt and sugar in bowl of an electric mixer. Place over pan of simmering water and whisk gently until mixture is just lukewarm, about 100 F (38 C). Whip on mediumhigh speed until the egg mixture is cooled and tripled in volume.
- Sift together flour, cornstarch and cocoa. Sift ⅓ of the flour mixture over beaten eggs. Gently fold in flour mixture, repeat with another third of flour mixture and finally with the remainder.
- Scrape batter into prepared pan. Bake for 10 to 12 minutes, or until well risen, and springs back when touched. Do not overbake. Use a paring knife to loosen cake from the sides of pan. Invert cake onto a baking rack and let cake cool right-side up on the paper. Turn the génoise layer over and peel away the paper. Invert onto a fresh piece of parchment paper.
- Gently spread the softened ricotta filling, leaving a 1-in (2.5 cm) edge on each of the longer edges. Use the paper to help roll the cake into a tight cylinder. Wrap with plastic wrap, transfer to a baking sheet and refrigerate at least 1 hour before icing and decorating the outside. This can be done the day before.
- Trim off both ends of the cylinder of cake, making about 2-in (5 cm) diagonal slices. Set the long centre section on a serving plate or tray, and place one of the cut pieces with the diagonal end against the cake and the flat end facing up. Attach the second piece to the other side. Ice and cover the “log” with whipped ganache, making sure to curve around the protruding stumps. Streak the ganache with a fork or decorating comb to resemble bark. Dust with cocoa. Arrange mushrooms around the cake.
Drink Pairings
BLACK FOREST TRIFLE
Ingredients
Serves 8 to 10
BLACK FOREST CAKE:
2 cups (500 ml) all-purpose flour
1½ cups (375 ml) sugar
½ cup (125 ml) Dutch-processed cocoa
1½ tsp (7 ml) baking soda
½ tsp (2 ml) salt
½ tsp (2 ml) baking powder
1 cup (250 ml) buttermilk
½ cup (125 ml) canola oil
2 tsp (10 ml) vanilla extract
1 cup (250 ml) hot, strong coffee
TRIPLE CHOCOLATE CUSTARD:
1¼ cup (310 ml) sugar
¾ cup (175 ml) Dutch-processed cocoa powder
¾ cup (175 ml) cornstarch
¼ tsp (1 ml) salt
3 cups (750 ml) whole milk
3 cups (750 ml) half and half
4 oz (60 ml) bittersweet chocolate, finely chopped
4 oz (60 ml) milk chocolate, finely chopped
1 tbsp (15 ml) vanilla extract
WHIPPED CREAM:
3 cups (750) whipping cream
¼ cup (60 ml) icing sugar
2 tsp (10 ml) vanilla extract
2 x 13 oz (375 g) jars cherries in kirsch or similar, drained, reserving liquid
Instructions
- Preheat oven to 350 F (180 C). Grease and flour a 13 x 9-in (3.5 L) baking pan.
- In a large bowl, sift flour, sugar, cocoa, baking soda, salt and baking powder. Add buttermilk, oil and vanilla. Stir until just combined. Mix in coffee and stir until well combined. Pour into prepared pan and bake until a skewer comes out clean, about 25 to 30 minutes or until the top springs back when pressed lightly.
- Cool cake completely. Invert cake onto cutting board and cut into 1-in (2.5 cm) cubes. Cover and set aside until ready to assemble.
- To make TRIPLE CHOCOLATE CUSTARD: In a mixing bowl, stir together sugar, cocoa, cornstarch and sugar until well blended. Slowly whisk in milk until smooth then slowly whisk in the half and half.
- Transfer to a heavy-bottomed saucepan and heat over medium heat, whisking constantly until it comes to a boil. Boil gently for 2 minutes, stirring to prevent burning the bottom. Remove from heat and gradually mix in bittersweet chocolate and vanilla.
- Transfer the saucepan to an ice bath to cool, stirring frequently, about 15 minutes. Stir in the milk chocolate. Refrigerate until cold.
- To make WHIPPED CREAM: Whip cream with icing sugar until soft peaks form. Add vanilla extract and beat until stiff.
- Place half the diced chocolate cake in bottom of a trifle dish. Drizzle with ¼ cup (60 ml) reserved cherry juice. Top with half of the custard, then half of the drained cherries and half of the whipped cream. Repeat layering with remaining cake.
- Cover with plastic wrap and refrigerate for at last 2 hours or up to a day before serving. These can also be made in small serving dishes, dividing ingredients and layering in order. Garnish with chocolate and a few reserved cherries.
Drink Pairings
APPLE TARTE TATIN
Ingredients
Serves 4
1 cup (250 ml) granulated sugar
2 tbsp (30 ml) water
2 tbsp (30 ml) butter, plus extra for greasing ramekins
4 Granny Smith apples, peeled, cored and cut into quarters
1 cinnamon stick, broken
½ x 1 lb (500 g) frozen puff pastry, thawed
vanilla ice cream, for garnish
fresh mint sprigs, for garnish
Instructions
- Preheat oven to 375 F (190 C). Grease 4 x ¾ cup (175 ml) ramekins. Place on a baking sheet and set aside.
- Combine sugar and water in a medium, heavy-bottomed saucepan. Stir over medium heat until sugar is dissolved. Then continue simmering over medium heat until it begins to turn amber in colour. Immediately remove from the heat and pour enough caramelized sugar in the bottom of each ramekin to lightly coat.
- Keeping remaining caramelized sugar in saucepan, deglaze pan with butter. Add apples and broken cinnamon stick. Stir over medium heat and cook apples until almost tender and have started to release their juices, about 10 to 15 minutes. Apples should be coated in syrup. Divide apple mixture among ramekins and press slices in so they are flush with tops of ramekins. Set aside.
- Meanwhile, roll out pastry on a lightly floured surface into an 8 x 10-in (20 x 25 cm) rectangle about ¼-in (0.5 cm) thick. Cut into rounds using pastry cutter the diameter size of ramekins. If you don’t have a pastry cutter, use a small bowl to cut puff pastry. Place puff pastry rounds over each individual ramekin and slightly press into apples. Make several slits in pastry to allow steam to escape while baking.
- Bake for approximately 15 to 20 minutes, until pastry is golden and apples have started to bubble. Remove ramekins and cool on a rack for 20 to 30 minutes.
- To serve, run a knife around outside edge of ramekins. Carefully place dessert plate over ramekin, making sure it is pressed tightly to the plate to contain the juices. Use oven mitts if ramekin is too hot to touch. Immediately invert plate and let ramekin sit upside-down on plate for a few minutes. Tap top and allow Tartin to release from ramekin. Repeat with remaining ramekins. Serve with a scoop of vanilla ice cream and garnish with mint.
Drink Pairings
BROWN BUTTER BOURBON BUTTERSCOTCH PUDDING
Ingredients
Serves 8
PUDDING:
¼ cup (60 ml) unsalted butter
½ vanilla bean, split lengthwise, seeds scraped out
¾ cup+3 tbsp (220 ml) light brown sugar, divided
2½ cups (625 ml) whipping cream, plus extra for garnish (optional)
1 cup (250 ml) whole milk
4 tsp (20 ml) bourbon
½ tsp (1 ml) salt
6 large egg yolks
¼ cup (60 ml) cornstarch
2 graham crackers or ginger snap cookies, crumbled, for garnish (optional)
SAUTÉED THYME APPLES:
2 McIntosh or Golden Delicious apples
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) fresh thyme leaves
½ tsp (1 ml) finely grated orange zest
1 pinch salt
Instructions
- To make PUDDING: Melt butter in a small frying pan over medium heat. Once melted, stir in vanilla seeds. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 2 to 4 minutes. Whisk in 3⁄4 cup (175 ml) brown sugar and cook, stirring frequently, until sugar is dissolved, about 3 to 4 minutes. Add cream, milk, bourbon and salt. If mixture seizes, just keep stirring over heat until smooth. Once mixture just begins to simmer, remove from heat and set aside.
- In a large bowl, whisk together egg yolks, cornstarch and remaining 3 tbsp (45 ml) sugar until smooth. While continually whisking, slowly add hot cream mixture. Wipe out saucepan then strain mixture through a fine mesh sieve back into saucepan. Cook over medium heat, stirring frequently, until mixture begins to thicken, about 5 to 6 minutes. Mixture should thickly coat a spatula.
- Place eight 6oz (180ml) ramekins on a small baking sheet and carefully divide pudding mixture evenly among ramekins. Refrigerate uncovered to chill and set, about 3 to 4 hours.
- When ready to serve, prepare Sautéed Thyme Apples. Core and cut apples into 8 wedges. Cut each wedge in thirds crosswise.
- Heat butter in a large frying pan over medium heat. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 2 to 4 minutes. Add sugar and stir until dissolved. Add apples, thyme, orange zest and salt. Cook, stirring and turning apples occasionally, until apples are just tender when pierced with tip of a knife, about 3 to 5 minutes.
- Serve chilled puddings topped with a spoonful of warm apples. Garnish with a dollop of whipped cream and a sprinkle of cookie crumbs, if desired.
Drink Pairings
CANDY CANE AND DARK CHOCOLATE SEMIFREDDO
Ingredients
Serves 16
6 oz (180 g) dark chocolate, coarsely chopped
3 tbsp (45 ml) unsalted butter
3 large egg whites
¾ cup (175 ml) granulated sugar
2 cups (500 ml) whipping cream
4 oz (125 g) mascarpone, room temperature
1 tsp (5 ml) peppermint extract (optional)
PEPPERMINT CANDY CANE SEMIFREDDO:
1½ cups (375 ml) whipping cream
½ cup (125 ml) coarsely crushed peppermint candy canes, plus more for garnish
3 large eggs, separated
½ cup (125 ml) granulated sugar
¼ cup (60 ml) mint liqueur or 1 tsp (5 ml) peppermint liqueur
Instructions
- Spray two 9 x 5-in (2 L) loaf pans with cooking oil and line with plastic wrap with a slight overhang.
- To make Dark Chocolate Semifreddo, melt chocolate in a double boiler, making sure top pan does not touch simmering water. Remove just before fully melted and stir until smooth. Set aside to cool slightly.
- In a mixing bowl, beat egg whites and sugar with an electric beater until stiff peaks form. Set aside.
- In a chilled mixing bowl, whip cream and mascarpone with an electric beater until smooth.
- Gently fold chocolate mixture into stiff egg whites until blended. Then, gently fold in whipped-cream mixture. Divide mixture and pour each half into prepared loaf pans. Freeze for at least an hour.
- Meanwhile, make peppermint layer. In a chilled mixing bowl, whip cream until stiff peaks form. Fold in ½ cup (125 ml) crushed candy cane. Cover and chill until ready to use.
- Prepare an ice water bath by placing a medium-sized bowl into a larger bowl with ice and water. Set aside. In a double broiler, whisk egg yolks and 3 tbsp (45 ml) sugar until thick and foamy, about 5 to 7 minutes. Make sure top pan is not touching simmering water. While beating slowly, add the mint liqueur or peppermint extract. Then whisk vigorously for another 2 to 3 minutes. Transfer mixture to bowl over ice bath and whisk until cool.
- In another mixing bowl, whisk egg white and remaining sugar until sugar is dissolved and mixture is warm to the touch, about 2 to 3 minutes. Then beat with electric beater until stiff and glossy peaks form.
- Gently fold egg-white mixture into egg-yolk mixture a third at a time. Fold in whipped-cream mixture. Divide and spoon mixture on top of the frozen Dark Chocolate Semifreddo. Cover with plastic wrap and freeze until firm, at least 4 to 5 hours.
- Remove Candy Cane and Dark Chocolate Semifreddo from freezer and set aside for 5 minutes to soften slightly. Turn onto a board and remove plastic wrap. Garnish with crushed candy canes. Cut into slices, place on chilled serving plates and serve.
Drink Pairings
BISON TARTARE
Ingredients
Serves 4
BISON:
2 Vidalia onions, peeled, coarsely chopped
1 cup (250 ml) water
12 oz (375 g) bison eye of round, trimmed, cleaned of sinew
2 or 3 tbsp (30 or 45 ml) canola oil
salt and freshly ground black pepper, to taste
lemon juice, to taste
fresh nasturtium leaves, for garnish
ARTICHOKE:
1 large artichoke
1 lemon, juice only
4 cups (1 L) celery juice
¾ cup (175 ml) green onion juice
1¼ cups (300 ml) lemon juice
1 tbsp (15 ml) kosher salt
PUFFED BARLEY:
1 cup (250 ml) pearl barley
4 cups (1 L) water
8 cups (2 L) canola oil
salt and freshly ground pepper, to taste
GREEN BÉARNAISE SAUCE:
2 eggs
¼ cup (60 ml) water
⅔ cup (150 ml) brown butter
1 tbsp (15 ml) lemon juice
salt, to taste
1 cup (250 ml) lightly packed fresh tarragon
1 cup (250 ml) lightly packed baby spinach
BUTTERMILK VINAIGRETTE:
1 cup (250 ml) buttermilk
1 cup (250 ml) canola oil
¼ cup (60 ml) lemon juice
kosher salt
Instructions
- To prepare BISON: In a blender combine chopped onion and water. Purée until smooth. Transfer to a large bowl. Cut bison into 1-in (2.5 cm) thick slices and submerge into onion purée turning pieces a couple of times to coat. Cover tightly and refrigerate overnight.
- The next day, rinse slices and pat dry. Heat a large, heavybottomed frying pan over high heat. Should be large enough to hold a couple or more slices in a single layer. Once pan is piping hot, add oil and a couple of bison slices. Quickly sear all sides until bison is dark brown. Remove cooked slices to cooling rack over a baking sheet. Wipe pan clean with a dry cloth, add more canola and repeat searing with remaining bison. Place on cooling rack over baking sheet in refrigerator to cool completely. Once cooled, cut bison roughly into tiny dice, about ⅛-in (0.25 cm). Place on a double layer of paper toweling in a tightly covered container and refrigerate until ready to assemble.
- To prepare ARTICHOKE: Trim artichoke leaves down to pale yellow heart. Scoop out fuzzy choke with a spoon and discard. Reserve artichoke heart in 4 cups (1L) water and juice of 1 lemon while assembling cooking sauce.
- In a saucepan, combine celery juice, green onion juice, 1¼ cups (300 ml) lemon juice and salt. Bring to a boil. Add artichoke heart and simmer gently for 20 minutes or until a sharp knife is easily inserted into bottom. Remove artichoke from sauce and refrigerate both sauce and artichoke separately.
- Once cold, quarter heart and thinly slice. Marinate cooled slices in reserved sauce in refrigerator. Set aside until ready to assemble.
- To make PUFFED BARLEY: Combine barley and water in a medium-sized heavy saucepan. Bring to a boil, cover with lid slightly ajar, reduce to simmer and cook barley for 50 minute to 1 hour or until completely soft and cooked. Strain barley through a colander and rinse with cold running water. Once water runs clear, rest barley in colander over bowl to drain.
- Preheat oven to 175 to 200 F (80 to 95 C). Spread thoroughly drained barley on a parchment paper-lined baking sheet into a thin layer. Place in low oven to dry and harden, 6 hours. Check occasionally to make sure oven is not too warm.
- When barley is dried, heat canola oil in a large heavy stock pot until it reads 375 F (190 C) on a candy thermometer. Reduce heat to medium-low to keep oil temperature steady. Line a baking sheet with paper towel.
- Working in tablespoon-sized batches, drop spoonsful of barley into pot to puff, only a few at a time. As soon as they puff, remove with a slotted spoon to baking sheet to drain. Season with salt. Repeat until all barley is fried. Set aside to cool. Puff can be made ahead and stored in a tightly covered container at room temperature for up to a day once cooled.
- To make GREEN BÉARNAISE SAUCE: Cook eggs in simmering water for 5 minutes. They should be very soft and barely cooked. Peel then place in a blender with ¼ cup (60 ml) room temperature water. Whirl at low speed to blend. Warm brown butter in a small saucepan to 140 to 160 F (60 to 70 C) and transfer to a cup with a spout.
- With blender running, gradually pour in warm brown butter in a slow, steady, very thin stream. Increase speed of blender as liquid thickens. Then add tarragon and spinach and blend until smooth. Add lemon juice and a couple pinches of salt to taste. Reserve at room temperature until ready to assemble.
- To make BUTTERMILK VINAIGRETTE: Combine ingredients in a blender and whirl until smooth. Store in a tightly covered container in refrigerator until ready to use. Whisk briskly before using.
- To assemble Bison Tartare, combine drained and sliced artichoke with diced bison. Drizzle with half the Buttermilk Vinaigrette. Toss to coat. Season with salt and fresh lemon juice, to taste. Spoon 4 tbsp (60 ml) Green Béarnaise Sauce into centre of 4 chilled serving plates. Press Tartare into a ring or mould and turn out gently into centre of each plate. Garnish with 2 tbsp (30 ml) puffed barley and a generous amount of fresh nasturtium leaves.
Drink Pairings
CAKE POP WEDDING CAKE
Ingredients
Serves about 171 cake pops
CAKE TIERS:
2½ lbs (1.125 kg) vanilla fondant, divided
icing sugar, for rolling
1 round Styrofoam cake dummy, 5 x 4-in (13 x 10 cm)
1 round Styrofoam cake dummy, 7 x 4-in (18 x 10 cm)
1 round Styrofoam cake dummy, 9 x 4-in (23 x 10 cm)
½ cup (125 ml) clear gel
1 x 12-in (30 cm) foil-covered cake holder
CAKE POPS:
1 cup (250 ml) unsalted butter, divided, plus extra for rolling
4 x 250 g bags white regular-sized marshmallows, divided
1 tsp (5 ml) vanilla extract, divided
16 cups (4 L) crisp rice cereal, divided
8 cups (2 L) crisp rice cereal, ground into fine crumbs in a food processor, divided
10 x 3-in (25 x 8 cm) square Styrofoam cake dummy
5 lbs (2.25 kg) white chocolate melting wafers, divided
½ cup (125 ml) orange chocolate wafers
¼ cup (60 ml) lemon chocolate wafers
175 sturdy 3-in (8 cm) toothpicks
fresh flowers, for garnish
Instructions
- Take ¼ of the fondant and gently knead with your hands to make it pliable. Roll out on a countertop, lightly dusted with icing sugar, into a round large enough to wrap top and sides of 5-in (13 cm) Styrofoam round. Brush top edge and bottom sides of Styrofoam with some of the gel to hold fondant in place when applied. Gently lay fondant over top and lightly press top and sides to Styrofoam being careful not to tear it. Trim off the excess. Set aside.
- Taking half of the remaining fondant, repeat as above, rolling fondant into a round large enough to cover the 7-in (18 cm) Styrofoam round. Set aside.
- Knead remaining fondant and repeat as above, rolling into a round large enough to fully cover the 9-in (23 cm) Styrofoam round. Place on a 12-in (30 cm) foil-covered round cake holder. Brush a little gel on top of 9-in (23 cm) and 7-in (18 cm) rounds and stack cakes together creating a 3-tiered cake. Cover and store in a cool, but non-humid room until ready to apply Cake Pops. Can be made ahead and stored for a couple of days.
- Each Cake Pop is 1½-in (3 m) in diameter. For the bottom tier you will need about 72 cake pops; for the middle tier about 54 cake pops; and for the small tier you will need about 45 cake pops. Each tier will hold 3 rows of cake pops.
- Make Cake Pop mixture in two batches. Melt ½ cup (125 ml) butter in a very large saucepan. Stir in two 250 g bags of marshmallows and cook, stirring continually over medium heat, until melted. Remove from heat and stir in half the vanilla and 8 cups (2 L) rice cereal. Stir together using a large wooden spoon until blended. Sprinkle with 4 cups (1 L) ground rice cereal and stir in until evenly distributed.
- Lightly grease palms with extra melted butter. Roll mixture into 1½-in (3 cm) balls and place in a foil pan. When all mixture has been rolled into balls, cover and place in freezer. Repeat process, making second batch of Cake Pops from remaining ingredients. Cover and freeze until ready to coat with chocolate. You should have a total of 171 Cake Pops. They can be made ahead and frozen for a couple of weeks.
- To coat Cake Pops, clear a space in your freezer for the Styrofoam square. Place a bowl over a saucepan with water. Bring water to a boil then reduce to simmer. Make sure bottom of bowl doesn’t touch the water. Add 2½ cups (625 ml) white chocolate wafers and stir until melted. Stir in orange chocolate wafers, adding just enough to achieve desired peach colour.
- Take some Cake Pops from the freezer. Poke with a toothpick and dip into melted chocolate to fully coat. Hold over bowl until it ceases to drip. Dip 24 balls in peach-coloured chocolate and press toothpicks into Styrofoam square. Place in freezer to firm, about 5 minutes.
- Repeat dipping Pops with a second coating of chocolate to make them smooth. Freeze until they are firm enough to press toothpicks into Cake Tiers without smudging chocolate. Press the first 24 peach-coloured chocolate dipped Cake Pops evenly around the very bottom of the largest fondant-covered tier. Repeat with another row of 24 Cake Pops, adding more white chocolate to the bowl, lightening the colour of the rows as you build. Continue double-dipping Cake Pops, freezing and pressing into cake tiers. As you near the top of the second tier, gradually add some yellow chocolate wafers to the melted chocolate.
- When cake is fully assembled, lightly drape in plastic wrap and store at room temperature overnight. To display and serve, transfer to a cake platter and garnish with fresh flowers.
Drink Pairings
BAKED ITALIAN RICOTTA CINNAMON CHEESECAKE IN A WALNUT CRUST
Ingredients
Serves 12
FILLING:
2 x 400 g containers full-fat ricotta
1 cup (250 ml) granulated sugar
2 tbsp (30 ml) panko bread crumbs
2 x 8 oz (250 g) packages full-fat cream cheese, at room temperature, cubed
2 large eggs, at room temperature
1 lemon, zest and juice
2 tsp (10 ml) vanilla extract
⅛ tsp (0.5 ml) kosher salt
CRUST:
1½ cups (375 ml) coarsely ground walnuts
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) cinnamon
¼ tsp (1 ml) kosher salt
3 tbsp (45 ml) butter, melted
TOPPING:
3 tbsp (45 ml) icing sugar, sifted
2 tsp (10 ml) cinnamon
chopped walnuts, for garnish
Instructions
- For FILLING: Place ricotta in a large, fine-meshed sieve set over a large bowl. Let drain for 30 minutes to 1 hour.
- While ricotta drains, prepare crust. Preheat oven to 350 F (180 C). Spray sides and bottom of an 8-in (20 cm) springform pan with cooking spray. Line with parchment paper. In a food processor, pulse ground walnuts, sugar, cinnamon and salt to blend and transfer to a bowl. Stir in melted butter. Firmly press into bottom of prepared springform pan. Bake in oven for 10 minutes until light golden. Remove pan to a rack for crust to harden and cool.
- Once ricotta has drained, place in a food processor and discard liquid. Pulse for 15 seconds. Scrape down sides of bowl and add sugar, panko bread crumbs and cream cheese. Make sure cream cheese is at room temperature, or it will not blend smoothly. Pulse to blend. Add eggs 1 at a time and continue to pulse. Add lemon zest and juice, vanilla and salt, and pulse to blend. When filling is smooth and creamy, transfer to cooled walnut crust and smooth top.
- To prevent cheesecake from cracking during baking, wrap cheesecake pan in a large sheet of foil that extends halfway up the sides. Then place pan in a large roasting pan or lasagna dish. Fill roasting pan or dish with ½-in (1.25 cm) hot water. Gently place in preheated oven and bake for about 1¼ hours, or until cake is fairly firm when jiggled. Remove cheesecake from water bath and remove foil. Set on a rack to cool. Cake will settle slightly as it cools. Refrigerate uncovered, until cool, about 3 hours. Then cover and chill overnight.
- To serve, combine icing sugar and cinnamon in a bowl and sift together to blend. Remove sides from cake pan and place cake on a serving platter. Sieve topping over cake in a decorative pattern and sprinkle with chopped walnuts, as desired. Cut into wedges and serve.
Drink Pairings
BRAISED RABBIT WITH MUSTARD SAUCE AND SPRING SUCCOTASH
Ingredients
Serves 4
BRAISED RABBIT WITH MUSTARD SAUCE:
3 lb (1.5 kg) whole rabbit, cut into 6 pieces
1½ tsp (7 ml) salt
1 tsp (5 ml) black pepper
3 to 4 tbsp (45 to 60 ml) vegetable oil
2 medium-sized yellow onions, finely chopped
2 medium-sized carrots, peeled, finely chopped
3 large garlic cloves, roughly chopped
8 sprigs fresh thyme
2 bay leaves
1 tbsp (15 ml) finely chopped fresh rosemary
2 cups (500 ml) dry white wine
1¾ cups (475 ml) chicken broth or stock, heated
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) whole-grain mustard
4 tbsp (60 ml) cold, unsalted butter, diced
SPRING SUCCOTASH:
extra-virgin olive oil, to grease pan
½ red onion, finely diced
¼ cup (60 ml) white wine
1 cup (250 ml) chicken broth or stock
½ bunch asparagus, trimmed and cut into small pieces
½ cup (125 ml) fava beans, peeled, or edamame beans
1 cup (250 ml) canned chickpeas, rinsed and drained
1 cup (250 ml) sweet green peas
4 green onions, trimmed and sliced
2 tbsp (30 ml) chopped Italian parsley
6 sprigs fresh basil, stemmed and leaves torn
2 sprigs fresh tarragon, stemmed and leaves removed
1 lemon, zest and juice
salt and freshly ground pepper, to taste
Instructions
- Rinse rabbit and trim fat. Pat dry. Season with salt and pepper.
- Preheat oven to 350 F (180 C). Heat a large, heavy-bottomed frying pan over medium-high heat until hot. Add 3 tbsp (45 ml) oil to pan and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a roasting pan large enough to hold pieces in a snug, but single layer. Repeat with remaining rabbit.
- In the same frying pan, sweat onions, carrots and garlic until softened. Add thyme and bay leaves. Deglaze pan with white wine, stirring up the brown bits from bottom of pan. Bring to a boil. Pour mixture over rabbit. Pour heated chicken broth over top. Cover with tight-fitting lid and bake for 45 to 55 minutes.
- While rabbit cooks, make Spring Succotash. Add a little oil to a 12-in (30 cm) heavy-bottomed saucepan and place over medium-high heat. Add onion and sweat for 2 to 3 minutes until softened. Do not brown. Deglaze with white wine and boil vigorously until reduced by half. Add chicken broth or stock.
- Add asparagus, fava beans, chickpeas and sweet peas. Cook through, about 3 to 4 minutes. Once liquid is reduced as desired, add green onions, herbs, lemon zest and juice and a splash of olive oil. Add salt and pepper to taste. Refrigerate until ready to serve.
- When rabbit is fork tender, remove from oven and set aside. In a medium-sized saucepan, sweat rosemary in 1 tbsp (15 ml) oil for 1 minute. Strain the braising liquid from rabbit into saucepan and simmer, until reduced by half. Whisk in mustard until blended. Whisk in butter, a little at a time, until smooth. Remove from heat.
- To serve, divide succotash among serving plates. Top with carved rabbit slices and dollop mustard sauce over rabbit.
Drink Pairings
BROWN BUTTER CUSTARD TART WITH CRANBERRY TOPPING
Ingredients
Serves 10
TART SHELL:
¾ cup (175 ml) unsalted butter, plus extra for greasing tart pan
2 cups (500 ml) vanilla wafer crumbs
½ tsp (2 ml) salt, divided
BROWN BUTTER CUSTARD:
2 tsp (10 ml) unflavoured gelatin
2 tbsp (30 ml) water
1 cup (250 ml) whole milk
⅓ cup (75 ml) light brown sugar
⅛ tsp (0.5 ml) cinnamon
¼ tsp (1 ml) finely grated orange zest
¾ cup (175 ml) whipping cream
¼ cup (60 ml) sour cream
CRANBERRY TOPPING:
1 cup (250 ml) granulated sugar
3½ cups (875 ml) fresh or frozen cranberries
¼ cup (60 ml) water
½ vanilla bean, split lengthwise
Instructions
- Preheat oven to 350 F (180 C). To make TART SHELL: In a small saucepan, melt butterovermediumheat.Cook,stirring occasionally, until butter starts to change colour to a golden brown, about 8 to 10 minutes. Strain butter through a fine mesh sieve into a glass measuring cup or bowl. Reserve browned butter solids.
- In a medium bowl, stir together vanilla wafer crumbs, 1⁄2 cup (125 ml) of reserved melted butter and 1⁄4 tsp (1 ml) salt. Grease a 9-in (23 cm) fluted tart pan with extra butter before pressing crumb mixture into bottom and up sides. Save any remaining butter for another use. Refrigerate tart shell for 30 minutes.
- Place chilled tart shell on a baking sheet and bake until firm and golden brown, about 12 to 14 minutes. Set aside on a wire rack to cool completely.
- While tart shell cools, start preparing Brown Butter Custard. In a small bowl sprinkle gelatin over water and set aside to bloom for 4 minutes. Meanwhile, in a medium-sized saucepan, bring milk, brown sugar, cinnamon, reserved brown butter solids and remaining 1⁄4 tsp (1 ml) salt to a simmer over medium heat. Whisk in gelatin and orange zest stirring until gelatin is dissolved. Transfer to a bowl and refrigerate until set, about 3 hours.
- In a large bowl, whisk together whipping cream and sour cream to stiff peaks. Whisk prepared brown butter custard to loosen it before folding it into whipped cream mixture. Pour mixture into cooled tart shell and refrigerate for at least 1 hour, up to 8 hours.
- While tart is chilling, make CRANBERRY TOPPING: In a medium-sized saucepan, combine sugar with cranberries, water and vanilla bean. Bring to a simmer over medium-high heat and cook until cranberries have just split and sugar is dissolved, about 4 minutes. Transfer cranberry mixture to a bowl and refrigerate until cool, about 1 hour. Remove and discard vanilla bean.
- Just before serving, using a slotted spoon, arrange cranberries on tart along with some of cranberry liquid. Discard remaining liquid. Cut tart into wedges and serve chilled.