Dark Chocolate & Honey Mustard Tart
Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. Just the subtle hint of mustard takes this chocolate tart to new levels.Ingredients
Serves 8
DARK CHOCOLATE MUSTARD TART:
1¼ cups (310 ml) all-purpose flour
½ cup (125 ml) slivered blanched almonds
¼ cup (60 ml) granulated sugar
¼ tsp (1 ml) salt
½ cup + 1 tbsp (140 ml) cold unsalted butter, cut into large cubes, divided
½ tsp (2.5 ml) vanilla extract
2 tbsp (30 ml) honey mustard, divided
3 tbsp (45 ml) whole milk
⅔ cup (175 ml) whipping cream
6 oz (180 g) dark chocolate (70%), chopped
1 large egg
flaky sea salt, for garnish
HONEY MUSTARD GLAZE:
¼ cup (60 ml) light brown sugar
2 tbsp (30 ml) unsalted butter, cut into cubes
2 tbsp (30 ml) half-and-half cream
¾ cup (175 ml) icing sugar, sifted
1 tsp (5 ml) honey mustard
¼ tsp (1 ml) vanilla extract
Instructions
- To make tart crust, in a food processor, blend flour, almonds, granulated sugar and salt until nuts are finely ground. Add ½ cup (125 ml) butter and pulse until mixture resembles coarse meal. Pulse in vanilla extract and 1 tbsp (15 ml) honey mustard to form moist clumps. Press evenly into a 4 x 14-in (10 cm x 35 cm) fluted rectangular tart pan with removable bottom. Freeze for 30 minutes.
- While crust is freezing, preheat oven to 375 F (190 C).
- Place tart pan on baking tray and bake crust until just starting to turn golden brown, about 10 to 15 minutes. Press any puffed up parts back into tin. Set aside to cool on a wire rack while preparing filling. Reduce oven temperature to 350 F (180 C).
- To make tart filling, in a small saucepan, add milk and whipping cream and bring to a simmer over medium heat, stirring often. Add chocolate and whisk until melted and mixture is smooth and glossy. Remove saucepan from heat and add remaining 1 tbsp (15 ml) butter, egg and remaining 1 tbsp (15 ml) honey mustard. Whisk until fully incorporated. Pour chocolate mixture into crust and bake until filling is barely set in middle, about 15 to 20 minutes. Transfer tart to a wire rack to cool completely to room temperature before placing in refrigerator for at least 2 hours.
- Once tart has been refrigerated, make Honey Mustard Glaze. Place brown sugar and butter in a medium saucepan and set over medium heat. Stirring often, cook until butter melts and mixture is well combined. Add half-and-half cream and bring mixture to a gentle boil, stirring constantly. Cook until lightly thickened, about 1 to 2 minutes. Remove saucepan from heat and whisk in icing sugar, honey mustard and vanilla extract to make a smooth, thick sauce. Drizzle warm Honey Mustard Glaze over chilled tart and sprinkle with flaky sea salt. Let glaze set at room temperature for 30 minutes.
- To serve, unmould tart on a serving platter, cut and serve.
Drink Pairings
Mustard, Cauliflower & Cheddar Soup
Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. A touch of mustard added to this creamy and delicious cauliflower soup gives it just the zing it needs.Ingredients
Serves 4 to 6
1 x 14 oz (398 ml) can chickpeas, drained and rinsed
1 tbsp (15 ml) grapeseed oil
4 tbsp (60 ml) Dijon mustard, divided
½ tsp (2.5 ml) smoked paprika
3 tbsp (45 ml) unsalted butter
1 large onion, chopped
kosher salt, to taste
2 garlic cloves, minced
3 cups (750 ml) chicken stock
2 large parsnips, peeled, chopped into ½-in (1.25 cm) pieces
1 large cauliflower, about 2 lbs (1 kg)
trimmed, roughly chopped
1¼ cups (310 ml) whole milk
⅓ cup + ¼ cup (135 ml) whipping cream, divided
½ cup (125 ml) shredded strong cheddar, plus extra for serving
1 tbsp (15 ml) wholegrain mustard
chopped fresh parsley leaves or chives, for garnish
Instructions
- Preheat oven to 375 F (190 C). Place a rimmed baking tray in oven to warm while it preheats.
- In a medium bowl, toss together chickpeas, grapeseed oil, 1 tbsp (15 ml) Dijon mustard and paprika. Pour seasoned chickpeas onto hot baking tray in a single layer. Roast for 10 minutes, give a toss, then roast again until golden and crisp, about 10 to 15 minutes more. Set aside to cool on baking tray while making soup.
- To make soup, in a large saucepan, melt butter over medium-low heat. Add onion and season lightly with salt. Cover saucepan and cook onion, stirring occasionally, until softened, about 10 minutes. Uncover and stir in garlic and cook for 1 minute. Add stock, increase heat to medium-high and bring mixture to a boil. Add parsnips and cauliflower, cover saucepan, reduce heat to low and let mixture simmer, stirring occasionally, until cauliflower and parsnips are very tender, about 30 to 40 minutes.
- Remove saucepan from heat and stir in milk. In a blender, purée mixture in batches until velvety smooth. Return soup to saucepan and whisk in ⅓ cup (75 ml) whipping cream and remaining 3 tbsp (45 ml) Dijon. Remove saucepan from heat and whisk cheddar into soup until melted. Season to taste with additional Dijon mustard and salt.
- In a small bowl, whisk together remaining ¼ cup (60 ml) whipping cream with wholegrain mustard. Set aside.
- To serve, ladle soup into warmed bowls and garnish with a drizzle of mustard cream, crispy chickpeas, a sprinkle of cheddar cheese and chopped herbs. Serve immediately.
Drink Pairings
Mustard & Brandy Roast Chicken served with Fingerling Potatoes
Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. This roast chicken recipe is elevated by the tangy taste of mustard.Ingredients
Serves 4
2 tbsp (30 ml) hot English mustard powder
1 tsp (5 ml) finely grated lemon zest
2 tbsp (30 ml) brandy
½ cup (125 ml) unsalted butter, at room temperature
kosher salt and freshly ground black pepper, to taste
3 lb (1.5 kg) whole chicken
1¾ lbs (840 g) fingerling potatoes
grapeseed oil
4 springs fresh thyme
hot English mustard, to serve
Instructions
- Preheat oven to 400 F (200 C).
- In a small bowl, combine mustard powder, lemon zest, brandy and butter. Season with a good pinch of salt and pepper. Mix with a fork until well combined.
- Carefully loosen skin of chicken breast with fingers. Push butter mixture under skin and tie legs together with kitchen string. Place chicken, breast-side up, in a baking dish that just fits it and rub with oil. Place in oven and cook for 30 minutes.
- Meanwhile wash and halve fingerling potatoes, then place in a large bowl and toss with some grapeseed oil, salt and pepper.
- Once chicken has cooked for 30 minutes, carefully rotate it with tongs so it sits breast-side down. Return chicken to oven along with a clean rimmed baking tray to preheat before adding potatoes to tray. Warm tray in oven for 10 minutes then add seasoned potatoes in a single layer. Cook chicken and potatoes for another 20 minutes. With tongs, carefully rotate chicken once more to sit breast-side up and stir potatoes. Return chicken and potatoes to oven until both are golden brown and cooked through, about another 20 to 30 minutes. In the last 5 minutes of cooking add thyme to potatoes to crisp.
- To serve, carve chicken and plate with potatoes and crispy thyme. Serve with hot English mustard.
Drink Pairings
Raspberry Rosé Sorbet
Ingredients
Serves about 4 cups (1 L)
¾ cup (175 ml) granulated sugar
1 cup (250 ml) water
4 cups (1 L) frozen raspberries
1½ cups (375 ml) sparkling rosé
fresh raspberries, for garnish (optional)
4 sprigs mint, leaves only, for garnish (optional)
Instructions
- Prechill ice cream bowl for minimum 12 hours.
- In a medium saucepan over medium heat, bring sugar and water to a boil. Stir sugar until fully dissolved then add raspberries. Cook until soft, about 3 minutes. Allow to cool slightly.
- Using a high-powered blender, blend on high until puréed. Pour into a container and chill in refrigerator for about 6 hours. Once chilled, add sparkling rosé.
- In bowl of an ice cream machine, churn mixture until sorbet is formed, about 20 minutes. Place in an airtight container until ready to serve.
- To serve, scoop into a coupe glass and top with sparkling rosé. Garnish with fresh raspberries and mint sprig, if using.
Drink Pairings
Rum Vanilla with Figs & Balsamic Caramel
Ingredients
Serves about 4 cups (1 L)
½ cup (125 ml) brown sugar
2 tbsp (30 ml) balsamic vinegar
½ cup (125 ml) whipping cream
1 tbsp (15 ml) unsalted butter
salt, to taste
4 egg yolks
½ cup (125 ml) granulated sugar
1 cup (250 ml) 2% milk
1 cup (250 ml) whipping cream
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) dark rum
½ cup (125 ml) chopped dried figs
Instructions
- Prechill ice cream bowl for minimum 12 hours.
- To make balsamic caramel, in a medium saucepan, heat brown sugar and balsamic vinegar over medium-high heat. Bring to a boil and cook for 3 minutes. Add whipping cream, butter and salt. Stir to combine and set aside to cool. Transfer to a jar and refrigerate until ready to use.
- In a medium mixing bowl, mix together egg yolks and sugar. Set aside.
- In a medium saucepan, over medium heat, warm milk. Do not allow to boil. Pour half the warm milk into egg‑yolk mixture. Mix to combine. Pour egg mixture back into saucepan with remaining warm milk. Cook for 8 minutes over medium heat, stirring constantly until thickened or reaching a temperature of 165 F (73 C). Pour ice cream base into an airtight container and refrigerate for up to 6 hours.
- Once mixture is chilled, add whipping cream, vanilla and rum. Stir to combine and place in chilled ice cream machine. Once ice cream has set, transfer to an airtight freezer container and mix in chopped figs and half the balsamic caramel. Using a chopstick, gently swirl mixture, do not over-mix. Freeze overnight before serving. Serve with remaining balsamic caramel.
Drink Pairings
Coconut Lime Margarita Ice Cream
Ingredients
Serves about 4 cups (1 L)
1 cup (250 ml) shredded sweetened coconut
1 x 14 oz (398 ml) can full fat coconut milk
1 cup (250 ml) whipping cream
3 limes, zest and juice, divided
½ cup (125 ml) granulated sugar
4 large egg yolks (or 5 small)
¼ cup (60 ml) blanco tequila
lime zest, for garnish
toasted coconut, for garnish
salt, for rimming serving dishes (optional)
Instructions
- Prechill ice cream bowl for minimum 12 hours.
- Preheat oven to 350 F (180 C).
- On a parchment-lined baking sheet, spread out coconut evenly. Toast until golden brown, about 3 minutes. Set aside to cool.
- In a saucepan, heat coconut milk and cream over medium heat. Add zest from 3 limes. Mixture will steam, but don’t allow to boil, then reduce heat to low.
- In a separate bowl, add sugar and egg yolks. Mix well to combine.
- Ladle 2 cups (500 ml) of warmed cream into egg-yolk mixture and whisk. Add remaining cream to egg yolks and return to saucepan. Over low heat, cook until mixture has thickened enough to coat back of a spoon, about 8 to 10 minutes. Remove from heat and place in a container. Cool mixture in refrigerator for about 6 hours.
- Once ice cream base has chilled, add lime juice and tequila and pour mixture into ice cream machine. Turn on for 20 minutes or until ice cream has set. Remove from machine and store overnight in an airtight freezer container with a lid.
- Garnish with toasted coconut and serve with lime zest and salt rim, if using.
Drink Pairings
No Churn Peach Sangria Sherbet
Ingredients
Serves about 4 cups (1 L)
4 cups (1 L) frozen peaches
1 cup (250 ml) Gewürztraminer or Riesling wine
½ cup (125 ml) sweetened condensed milk
4 sprigs mint, leaves only, for garnish (optional)
Instructions
- Using a food processor, blend frozen peaches with white wine until smooth, then add condensed milk on high until combined. Transfer to an airtight, freezer‑safe container and freeze for 8 hours or overnight.
- Serve as desired with a mint leaf for garnish.
Drink Pairings
No Churn Mudslide Ice Cream with Kahlúa
Ingredients
Serves about 4 cups (1 L)
2 cups + 1 tbsp (500 ml + 15 ml) whipping cream, divided
1 x 10 oz (300 ml) can sweetened condensed milk
¼ cup (60 ml) Kahlúa
¼ cup (60 ml) espresso or strong coffee
¾ cup (175 ml) semi-sweet chocolate chips
Instructions
- In a large stainless steel mixing bowl, using an electric hand mixer, whip 2 cups (500 ml) whipping cream until stiff peaks form.
- In a separate mixing bowl, combine condensed milk, Kahlúa and coffee. Pour half the mixture into whipped cream and gently fold in to combine. Repeat with remaining mixture. Pour ice cream into a freezer-safe container with a lid and place in freezer for 30 minutes, to set slightly
- In a small microwave-safe bowl, microwave chocolate chips and 1 tbsp (15 ml) cream on high for intervals of 30 seconds, stirring between intervals. Add more cream if needed.
- With a spoon, drizzle melted chocolate over cooled ice cream. Use a toothpick to swirl chocolate into the cream base. Do not over-mix. Freeze overnight before serving. Serve in a cone or a bowl, and also delicious with an extra drizzle of Kahlúa!
Drink Pairings
No Churn Brown Butter Bourbon Ice Cream with Toffee
Ingredients
Serves about 4 cups (1 L)
1 cup (250 ml) salted butter, divided
1 cup (250 ml) light brown sugar
2 cups (500 ml) whipping cream
1 x 10 oz (300 ml) can sweetened condensed milk
¼ cup (60 ml) bourbon
Instructions
- Line a medium-sized baking sheet with parchment paper.
- To make toffee, in a saucepan, over medium-high heat, melt ½ cup (125 ml) butter. Add brown sugar and whisk to combine. Bring mixture to a boil, whisking occasionally. Cook until a thermometer reaches 295 F (145 C), about 10 minutes. Pour toffee onto lined baking sheet and let sit until hardened and cooled, about 15 minutes. Break into small pea-sized pieces and set aside.
- In same saucepan, over medium-high heat, melt remaining butter. Reduce heat to low and carefully cook butter until it turns a deep brown colour and smells nutty, about 10 to 12 minutes. Set aside and allow to cool slightly.
- In a large stainless steel mixing bowl, using an electric hand mixer, whip cream until stiff peaks form. Set aside.
- Add condensed milk and bourbon to brown butter mixture and stir to combine. Add half the mixture to whipped cream and gently fold in to combine. Repeat with remaining bourbon mixture.
- Fold half the toffee pieces into cream and freeze overnight in a freezer-safe container with a lid. Save remaining toffee for garnish.
Drink Pairings
Jamaican Jerk Eggplant
Ingredients
Serves 4
1 cup (250 ml) ketchup
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) clover honey
1½ tsp (7 ml) Worcestershire sauce
½ tsp (2.5 ml) smoked paprika
1 tsp + 1 tbsp (20 ml) freshly grated
ginger, divided
¼ cup (60 ml) fresh lime juice, divided
5 green onions, trimmed, white and light green part thinly sliced, divided
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ground coriander
¼ tsp (1 ml) ground allspice
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) fine sea salt
½ tsp (2.5 ml) freshly ground black pepper
2 tbsp (30 ml) fresh thyme leaves or 2 tsp (10 ml) dried thyme leaves
4 garlic cloves, minced
¼ cup (60 ml) low sodium soy sauce or tamari
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) melted coconut oil
1 habanero pepper, seeds removed, minced
1 large eggplant
extra coconut oil or grape seed oil, to baste
INGREDIENTS FOR COCONUT RICE WITH BEANS
2 tbsp (30 ml) coconut oil
2 shallots, diced
1 sprig thyme
1 bay leaf
1 cup (250 ml) jasmine rice
1 cup (250 ml) coconut milk
½ cup (125 ml) water
1 x 15 oz (425 g) can black beans, drained and rinsed
Instructions
- Start by making barbecue sauce. In a medium saucepan over medium heat, stir together ketchup, vinegar, honey, Worcestershire sauce, smoked paprika and 1 tsp (5 ml) ginger. Bring mixture to a simmer. Reduce heat to low and allow to cook, stirring frequently, until thickened, about 10 minutes. Stir in 1 tbsp (15 ml) lime juice and 2 chopped green onions. Cook another minute, stirring constantly. Remove from heat and transfer to an airtight container. Allow sauce to cool to room temperature before covering, then refrigerate until needed, or up to a week.
- To make jerk marinade for eggplant, in a medium bowl, whisk together cinnamon, cumin, coriander, allspice, cayenne, salt, pepper, thyme, garlic, soy sauce, maple syrup, coconut oil, habanero and remaining 1 tbsp (15 ml) ginger and 3 tbsp (45 ml) lime juice and 3 chopped green onions until well combined.
- Trim off top of eggplant and slice lengthwise into ½-in (1.25 cm) slices. Lay slices on a large baking tray and generously brush with marinade. Set aside.
- Preheat grill to medium-high. Oil grills with some grapeseed oil or coconut oil to prevent eggplant from sticking.
- Once grills are hot, add eggplant and grill, turning once halfway through cooking time, until nicely browned and grill marked, about 3 to 5 minutes per side. Repeat, if necessary, with remaining eggplant.
- To serve, brush grilled eggplant slices with some of the prepared barbecue sauce before plating over Coconut Rice with Beans (recipe below). Serve while warm.
- For Coconut Rice and Beans, in a medium saucepan, heat coconut oil over medium-high heat. Add shallots and sauté until translucent, about 4 minutes. Stir in thyme sprig and bay leaf, cooking until fragrant, about 30 seconds. Add rice and stir until well coated in seasoned oil. Add coconut milk and water. Bring mixture to a boil, cover and reduce heat to low. Cook covered for 10 minutes. Turn off heat, leave saucepan on burner and let sit undisturbed for another 10 minutes. Remove lid, fluff rice, remove and discard bay leaf and thyme. Stir in black beans and serve while warm.