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
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
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
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 AND SALTED CARAMEL LAYER CAKE
Ingredients
Serves 8
CAKE:
1 cup+6 tbsp (340 ml) salted butter, plus extra for greasing
2½ cups (625 ml) all-purpose flour
4 tsp (20 ml) baking powder
1 cup (250 ml) milk
¼ tsp (1 ml) almond extract, optional
1 tsp (5 ml) vanilla extract
1½ cups (375 ml) granulated sugar
4 large eggs
VANILLA CITRUS ICING:
1¾ cups (425 ml) salted butter, at room temperature
5 cups (1¼ L) icing sugar
⅓ cup (75 ml) whole milk
½ tsp (2 ml) grated tangerine zest
1 vanilla bean, split lengthwise, seeds scraped out
SALTED CARAMEL DRIZZLE:
1 cup (250 ml) granulated sugar
¼ cup (60 ml) water
1 tsp (5 ml) clear corn syrup
7 tbsp (105 ml) salted butter
⅓ cup (75 ml) whipping cream
1 tsp (5 ml) flaky sea salt, plus extra for garnish
Instructions
- Melt butter in a medium-sized saucepan over medium heat. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 8 to 10 minutes. Remove from heat and pour into a bowl along with any caramelized brown bits. Refrigerate until solidified, about 1 hour. Allow butter to come to room temperature before proceeding.
- Arrange oven racks in upper and lower third of oven before preheating to 350 F (180 C). Grease 4 round 6-in (15 cm) cake pans and line bottoms with parchment paper.
- To make CAKES: In a medium bowl, whisk together flour and baking powder. Set aside.
- In a glass measuring cup, stir together milk, almond extract, if using, and vanilla extract. Set aside.
- In electric stand mixer fitted with paddle attachment, cream together browned butter and sugar on medium speed until fluffy and pale, about 5 minutes. Add eggs, one at a time, beating well to incorporate each before adding next one. Alternate adding flour mixture (in four additions) and milk mixture (in three additions) beginning and ending with flour. Stir until smooth, occasionally scraping down sides of bowl. Divide cake batter evenly among prepared tins and spread out evenly with a spatula. Bake, rotating halfway through cooking time, until cakes are golden brown and a wooden skewer inserted in the centre comes out clean, about 30 to 35 minutes. Allow cakes to cool in tins on a wire rack for 15 minutes before carefully turning out onto rack and cooling completely. Once cooled, cake layers may be wrapped tightly in plastic wrap and refrigerated for up to 2 days.
- When ready to assemble cake, make Vanilla Citrus Icing. Place salted butter in bowl of an electric stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, about 5 minutes. Turn mixer to low speed and gradually add icing sugar until well incorporated. Add milk, tangerine zest and vanilla bean seeds and beat on medium speed until incorporated. Increase mixer to high speed for 2 minutes and continue to beat until pale and fluffy.
- Place first layer of cake on a serving plate or cake stand and spread with 1⁄2 cup (125 ml) icing over top of cake in an even layer with a spatula. Sandwich icing with another layer of cake and repeat icing remaining cake layers. Thinly crumb-coat outside and top of cake with about 1 cup (250 ml) of icing. Place cake in refrigerator to chill for 1 hour. Cover remaining icing with plastic wrap and set aside at room temperature while cake chills.
- Make SALTED CARAMEL DRIZZLE: Place sugar, water and corn syrup in a heavy- bottomed, medium-sized saucepan and place over medium heat. Bring to a boil and stir gently until sugar dissolves. Continue cooking, without stirring, until mixture starts to turn golden brown. At this point, you may swirl saucepan occasionally to prevent bottom from burning. When mixture turns a dark golden brown, orreaches350F(180C)onasugar thermometer, whisk in butter all at once. Take care as mixture will bubble up. Once butter has been incorporated, whisk in cream, taking care as mixture might bubble up again. Whisk over heat until smooth. Transfertoaheatproofbowl,stirinsalt and allow to cool to room temperature.
- Cover cake with remaining icing and chill again for at least another hour.
- Pour caramel over top of chilled cake, allowingittodripoverthesides.Return cake to refrigerator for at least 30 minutes to set caramel.
- Remove cake from fridge at least 30 minutes before serving. Garnish with a light sprinkle of sea salt over top before slicing and serving.
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
CAJETA ICE CREAM WITH TORTILLA CONE
Ingredients
Serves 8 tortilla cones
1 vanilla bean, split in half lengthwise
1 cinnamon stick, about 4-in (10 cm) long
4 cups (1 L) goat’s milk
¾ cup (175 ml) granulated sugar
½ tsp + ⅛ tsp (2.5 ml) baking soda
pinch kosher salt
2 cups (500 ml) chilled whipping cream
1 tbsp (15 ml) dark rum or vanilla extract
salted popcorn, optional, for garnish
CINNAMON SUGAR TORTILLA CONES:
½ cup (125 ml) sanding sugar or turbinado sugar
1 tsp (5 ml) ground cinnamon
8 Homemade Corn Tortillas, 6-in (15 cm) each
¼ cup (60 ml) vegetable oil
2 tbsp (30 ml) clover honey
Instructions
- Scrape seeds out of vanilla pod and reserve for another use. In a medium saucepan stir together vanilla pod, cinnamon stick, goat’s milk, sugar, baking soda, and salt. Place over medium heat and cook, stirring occasionally with a heat-resistant spatula, until sugar dissolves and milk gets foamy, about 15 minutes.
- Continue to cook at a gentle simmer, stirring and scraping down sides of saucepan very frequently until milk is thick, golden, and reduced to no more than a thin, very thick layer, about 45 minutes. Stir mixture more frequently as it thickens to prevent scorching. Cook mixture until a trail remains for 1 to 2 seconds when spatula is dragged across bottom of saucepan. Remove from heat and discard vanilla pod and cinnamon stick. If total amount of cajeta is less than 1 cup (250 ml) thin with a bit of extra goat’s milk or else it will be too thick once cooled. Transfer cajeta to a large heat resistant bowl and allow to cool to room temperature. Refrigerate until ready to use.
- In a large bowl, whisk whipping cream and rum together until stiff peaks form. Stir a third whipped cream into chilled cajeta until just combined. Gently fold remaining whipped cream into cajeta mixture before pouring into a 9x5-in (2 L) loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours. Serve ice cream scooped into Tortilla Cones and garnish with a sprinkle of salted popcorn, if desired. Enjoy immediately.
- To make CINNAMON SUGAR TORTILLA CONES: Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together sugar and cinnamon. Set aside.
- Brush both sides of each tortilla with oil before rolling each into a cone shape. Secure seam with a couple of toothpicks. To ensure cone keeps it shape while baking, crinkle up some tin foil and place it inside cone. Place tortillas seam side down on baking sheet and bake for 5 minutes. Rotate cone so seam side faces up and continues baking until lightly browned and starting to crisp up, another 5 to 10 minutes. Allow cones to cool for 1 minute before removing and discarding toothpicks and foil. Cool to room temperature on a wire rack. Tortilla cones should crisp up as they cool. If still a little soft, return to oven for another 2 to 3 minutes. When cool, paint a 1-inch (2.5 cm) line around top of cone with honey. Dip honey pained portion of cone in sugar cinnamon mixture to coat. Tortilla cones are best served eaten within a couple of hours of being made.
Drink Pairings
BUTTER TART BAR
Ingredients
Serves
PASTRY:
1 cup (250 ml) butter, chilled and cut into cubes
2½ cups (625 ml) pastry flour
¼ tsp (1 ml) salt
¼ to ½ cup (60 to 125 ml) cold water
FILLING:
½ cup (125 ml) brown sugar
½ cup (125 ml) brown rice or corn syrup
1 egg
2 tbsp (30 ml) butter, melted
2 tsp (10 ml) vanilla extract
½ tsp (2.5 ml) salt
2 tsp (10 ml) Canadian rye whisky
½ cup (125 ml) raisins, soaked in hot water and drained
Instructions
- To make PASTRY: In a food processor blend the butter, flour, and salt until the mixture looks like coarse crumbs the size of a pea. Sprinkle with ¼ cup (60 ml) of water. Pulse until the dough sticks together when squeezed, adding up to ¼ cup (60 ml) more water if needed, 1 tbsp (5 ml) at a time. It will still look crumbly.
- Form the dough into two balls, wrap with saran wrap and chill in the fridge for at least 2 hours, preferably overnight.
- Roll the dough to 1¼-inch (3 cm) thickness and line the tart mould. Trim the edges and chill for 1 hour in the refrigerator.
- To make FILLING: Preheat oven to 350 F (180 C).
- Mix all ingredients together in a mixing bowl. Pour the filling into the tart shell and bake for 30 to 40 minutes, or until the pastry is golden brown.