Brûlée Pumpkin Doughnuts

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Pumpkin pie in a doughnut, this brûléed pumpkin doughnut is just what you need to get you into the fall spirit.
Ingredients Instructions

Ingredients

Serves Makes about 18 doughnuts
SPICED VANILLA CREAM FILLING:
2 cups (500 ml) whole milk
1 vanilla bean, split and seeds scraped out
½ cup (125 ml) granulated sugar
3 tbsp (45 ml) cornstarch
¼ tsp (1 ml) kosher salt
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) ground nutmeg
4 large egg yolks
2 tbsp (30 ml) unsalted butter, cut into ½-in (1.25 cm) cubes
PUMPKIN DOUGHNUTS:
1 cup (250 ml) whole milk
2 cups (500 ml) granulated sugar, divided
1 tbsp (15 ml) active dry yeast
⅓ cup (75 ml) unsalted butter, melted and cooled
1 large egg
1 tsp (5 ml) fine sea salt
1 cup (250 ml) canned pumpkin purée
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
1 tsp (5 ml) vanilla extract
5½ cups (690 g) all-purpose flour
canola oil, for frying
¼ cup (60 ml) clover honey

Instructions

  1. To make Spiced Vanilla Cream Filling, in a medium saucepan, combine milk with scraped vanilla bean along with its seeds. Bring just to a simmer over medium heat while stirring constantly. Remove saucepan from heat, cover and set aside for 30 minutes.
  2. In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
  3. In a medium heatproof bowl, whisk together sugar, cornstarch, salt, cinnamon, ginger and nutmeg until well combined. Add egg yolks and whisk until mixture is pale yellow, thick and fluffy, about 1 minute. Uncover infused milk and remove vanilla bean, rinsing and setting aside for another use, if desired. While whisking continuously, slowly pour milk into egg mixture in a thin stream until all has been added. Return mixture to same saucepan and place over medium heat. Whisk constantly until pastry cream begins to thicken, about 5 minutes. Once it starts to thicken, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. Once bubbles start to appear, whisk continuously for 1 minute. Remove saucepan from heat and whisk in butter until thoroughly combined. Strain pastry cream through a fine mesh sieve set over a clean medium, heatproof bowl. Immediately place a piece of buttered parchment paper directly on surface of pastry cream to prevent a skin from forming. Transfer bowl to prepared ice bath for 30 minutes. Remove bowl from ice bath and refrigerate pastry cream for 2 hours.
  4. While pastry cream chills, make doughnut dough. In a small saucepan, over medium heat, warm milk until lukewarm, about 3 minutes. Do not overheat milk, as it can kill the yeast. Pour milk into a large bowl and whisk in 1 cup (250 ml) sugar. Sprinkle yeast over milk mixture and let it stand until frothy, about 5 minutes. Once frothy, whisk in melted butter, egg, salt, pumpkin purée, cinnamon, nutmeg and vanilla until well combined.
  5. Begin adding flour, about 1 cup (250 ml) at a time, mixing well with a wooden spoon after each addition. Once a dough ball forms, invert dough onto a lightly floured work surface. Knead dough for 4 to 5 minutes, dusting occasionally with flour as needed, until dough is super soft and slightly sticky. Place dough in a clean mixing bowl, cover with a tea towel and set aside, allowing to proof until doubled in size, about 1 to 1½ hours.
  6. Once dough has proofed, pour at least 1-in (2.5 cm) of oil into a large heavy-bottomed stockpot or large cast iron pan and attach a thermometer. Warm oil over medium-high heat until it reaches 350 F (180 C).
  7. Meanwhile, knead proofed dough lightly a couple of times then use a rolling pin to roll out to ½-in (1.25 cm) thickness on a lightly floured work surface. Using a 3-in (8 cm) circle cutter, cut out as many circles as possible, then collect scraps, knead and repeat rolling and cutting one more time.
  8. Working in batches of 4 or 5 at a time, carefully place doughnuts into preheated oil and fry, turning halfway through cooking time, until deep golden brown on both sides, about 3 to 4 minutes per side. Once done, place doughnuts on a paper towel-lined baking tray to absorb excess oil. Repeat with remaining doughnut dough. Let doughnuts cool completely to room temperature.
  9. When ready to serve remove pastry cream from refrigerator and whisk until smooth. Transfer to a piping bag fitted with a star tip. Using a small knife, make a cut from side into centre of each doughnut, creating a pocket. Place piping tip in opening of pocket and fill each doughnut with cream. Repeat with all doughnuts.
  10. Place remaining 1 cup (250 ml) sugar onto a plate. Brush tops of each doughnut with a thin layer of honey before pressing into sugar. Brûlée each doughnut top using a home brûlée torch, taking care to move flame evenly back and forth over sugar, just above doughnut, until it has caramelized. Allow doughnut to sit for 5 minutes before serving.
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Drink Pairings

Cioppino

Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, Cioppino (pronounced cho-pee-no) is a delicious fish stew. Consider pairing this recipe with Bartier Bros Rose 2022 or Chablis La Chablisienne La Pierrelee 2020
Ingredients Instructions

Ingredients

Serves 4 to 6
⅓ cup (75 ml) vegetable oil
½ cup (125 ml) chopped fennel (bulb only, reserve fronds for garnish)
1½ cups (375 ml) chopped onion
½ cup (125 ml) chopped celery
3 garlic cloves, minced or crushed
1½ cups (375 ml) dry white wine, divided
1 tsp (5 ml) dried oregano
¼ tsp (1 ml) pepper flakes, or to taste
1 x 796 ml (27 oz) can crushed or stewed tomatoes
1 cup (250 ml) clam juice
1 large bay leaf
1½ cups (375 ml) water
18 to 20 clams*
18 to 20 mussels*
1½ lbs (750 g) boneless, skinless halibut fillets, cut into 2½-in (6.25 cm) chunks
12 large prawns, shelled (tail on) and deveined
salt and pepper, to taste
¼ cup (60 ml) finely chopped fresh parsley
1 to 2 tbsp (15 to 30 ml) lemon juice, to taste
parsley and lemon wedges or slices, for garnish
*Note: Fresh and uncooked clams and mussels should be closed. If not, then gently tap each one on counter and they should close immediately. Discard any that do not close.

Instructions

  1. In large saucepan or Dutch oven, heat vegetable oil over medium-high heat until shimmering. Add fennel, onions and celery and cook until translucent, about 6 minutes.
  2. Add garlic and continue cooking another 3 minutes, stirring regularly to avoid burning.
  3. Add ½ cup (125 ml) wine and deglaze vegetables, until fully evaporated.
  4. Add oregano, pepper flakes, tomatoes, clam juice, bay leaf and remaining wine and stir well. Reduce heat to medium-low, cover and simmer for about 20 minutes.
  5. In steamer, boil water. Add clams, cover and steam for 5 to 6 minutes. Using tongs or a slotted spoon, carefully remove clams only and set aside in large bowl. Discard any unopened clams. Add mussels to steamer, cover and continue steaming for another 5minutes. Using tongs or slotted spoon, carefully remove steamed mussels into bowl with clams. Discard any unopened mussels.
  6. Using a sieve, strain residual liquid to remove any sediments. Reserve up to 1½ cups (375 ml) liquid and discard remainder.
  7. Add 1 cup (250 ml) of reserved liquid to simmering tomato mixture. Add more to desired taste and consistency, if needed. Evenly distribute halibut pieces into mixture. Cover and continue simmering for 5 minutes. Add prawns, steamed clams and mussels. Cover and continue simmering for 3 to 5 minutes.
  8. Season with salt and pepper, to taste. Stir in chopped parsley and lemon juice. Turn off heat, cover and let the Cioppino rest for about 5 minutes before serving.
  9. Serve with a wedge or slice of lemon and garnish with parsley, as desired.
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Drink Pairings

Ratatouille (Confit Byaldi)

While traditional ratatouille is prepared as a vegetable stew of eggplant, squash and peppers, this version, known as "confit byaldi," is the fancier version of the dish showcased in the Disney film Ratatouille.
Ingredients Instructions

Ingredients

Serves 4 to 6
½ cup (125 ml) olive oil, divided
1½ cups (375 ml) coarsely chopped onion
2 x 8-in (20 cm) stalks of celery, coarsely chopped
2 red bell peppers, coarsely chopped
4 garlic cloves, chopped
⅓ cup (75 ml) red vermouth or red wine
1 x 796 ml (27 oz) can whole tomatoes
⅛ tsp (0.5 ml) dried pepper flakes
2 tbsp (30 ml) chopped fresh basil (or 2 tsp (10 ml) dried basil)
1 tbsp (15 ml) chopped fresh thyme (or 1 tsp (5 ml) dried thyme)
1 tbsp (15 ml) chopped fresh oregano (or 1 tsp (5 ml) dried oregano)
1 tbsp (15 ml) chopped fresh rosemary (or 1 tsp (5 ml) dried rosemary, crushed)
2 bay leaves
1 tsp (5 ml) sugar
salt and pepper, to taste
1 tbsp (15 ml) balsamic vinegar
2 green zucchinis, sliced crosswise, ⅛-in (0.25 cm) thick
6 to 7 large firm Roma tomatoes, sliced crosswise, ⅛-in (0.25 cm) thick
2 yellow zucchinis, sliced crosswise, ⅛-in (0.25 cm) thick
2 long eggplants, sliced crosswise, ⅛-in (0.25 cm) thick
2 tbsp (30 ml) pesto
basil leaves, for garnish

Instructions

  1. In large saucepan, heat ¼ cup (60 ml) olive oil over high heat until shimmering. Add onions, celery, red bell peppers and garlic. Sauté until onions turn translucent and edges turn slightly gold, about 6 to 8 minutes.
  2. Add ⅓ cup (75 ml) vermouth or wine and deglaze, scraping off the fond from bottom of saucepan, until all liquid is evaporated and vegetables look glazed.
  3. Reduce heat to medium and add canned tomatoes, dried pepper flakes, basil, thyme, oregano and rosemary and stir while gently crushing tomatoes.
  4. Add bay leaves, cover and reduce heat to low. Simmer for about 20 minutes. Uncover and continue cooking until most liquid has evaporated, about another 10 minutes.
  5. Add sugar and season with salt and pepper, to taste. Stir in balsamic vinegar, cover and remove from heat.
  6. Remove and discard bay leaves. Using an immersion blender, purée tomato mixture in the saucepan until coarsely combined. Be careful, as liquid will be hot. Set aside to cool.
  7. Preheat oven to 375 F (190 C). Cut a piece of parchment paper the size of the 10-in (25 cm) cast iron skillet or baking dish you will use to bake the ratatouille and set aside.
  8. In a 10-in (25 cm) cast iron skillet or baking dish, evenly spread a thin layer of the tomato sauce.
  9. Create stacks consisting of a single slice each of green zucchini, tomato, yellow zucchini and eggplant. Lean each stack along the outer edge of the skillet or baking dish with the tomato sauce. Similarly, repeat layering the stacks on their sides to form inner circles.
  10. Generously drizzle with 2 tbsp (30 ml) olive oil and season with salt and pepper. Cover the surface with pre-cut parchment paper and bake for about 40 minutes.
  11. In a small bowl, mix pesto and 2 tbsp (30 ml) olive oil and set aside.
  12. Remove baking dish from oven and discard parchment paper. Drizzle pesto mixture on top and return to oven, uncovered, for another 15 minutes.
  13. Remove from oven and garnish with basil leaves, as desired.
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Drink Pairings

Chicken Tagine

Chicken tagine is a traditional Moroccan dish of chicken braised with preserved lemons, spices, garlic, onion and olives. This recipe is both savoury and a little bit sweet, thanks to the addition of Turkish apricots.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 tsp (5 ml) saffron threads
1¼ cups (310 ml) warm water, divided
1 large (or 2 small) preserved lemons, quartered
½ cup (125 ml) chopped parsley leaves
½ cup (125 ml) chopped cilantro leaves
3 garlic cloves, crushed
1 tbsp (15 ml) ground paprika
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) ground cinnamon
1½ tsp (7 ml) ground ginger
¼ tsp (1 ml) freshly ground black pepper
¼ cup + 2 tbsp (90 ml) olive oil, divided
1 kg (2 lbs) boneless chicken thighs, skin on
2 cups (500 ml) chopped onions
salt, to taste
¼ tsp (1 ml) ground turmeric
2 tbsp (30 ml) mild honey
1 x 3-in (8 cm) cinnamon stick
½ cup (125 ml) unsulphured Turkish apricots, halved
1½ tbsp (22 ml) lemon juice
⅓ cup (75 ml) pitted green olives
flat bread, rice or couscous, to serve (optional)

Instructions

  1. Soak saffron in ¼ cup (60 ml) warm water for 15 minutes.
  2. Separate pulp from peel of preserved lemons. Coarsely chop lemon pulp. Reserve peels for later.
  3. To make chermoula (herb marinade), in a large bowl, combine saffron water, lemon pulp, parsley, cilantro, garlic, paprika, cumin, coriander, cinnamon, ginger, pepper and ¼ cup (60 ml) olive oil.
  4. Add chicken to bowl with chermoula and rub marinade onto chicken. Cover and refrigerate 1 hour or overnight.
  5. Drizzle remaining 2 tbsp (30 ml) olive oil into tagine* base. Add onions to cover base. Sprinkle salt and turmeric over onions.
  6. Add marinated chicken and remaining marinade over onions.
  7. If using ceramic tagine, place heat diffuser on burner. Place covered tagine or Dutch oven on burner over medium heat and cook for 15 to 20 minutes. Released juices from onions and chicken will start to simmer. Reduce heat to low and cook for 45 minutes to 1 hour, until chicken is fully cooked and tender.
  8. In small saucepan, bring 1 cup (250 ml) water, honey, cinnamon stick and apricots to a boil. Remove cover and continue cooking over medium heat until apricots are plump and liquid is reduced and syrupy, about 10 to 12 minutes. Remove from heat and set aside.
  9. Add lemon juice and olives to tagine. Arrange reserved lemon peel, prepared apricots and syrup over chicken. Season with salt and pepper, to taste. Cook, uncovered, for 15 to 20 minutes until sauce is reduced. Serve with warm flat bread, rice or couscous, if desired.
  10. *A tagine is a North African cooking dish with a conical shape. A Dutch oven or Crock-Pot can also be used for this dish.
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Drink Pairings

Handmade Linguine Puttanesca

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade* Linguine, recipe follows
3 tbsp (45 ml) olive oil
4 garlic cloves, minced
2 anchovy fillets
¼ cup (60 ml) tomato paste
1 x 14 oz (398 ml) can crushed tomatoes
½ cup (125 ml) Kalamata olives, pitted, chopped
2 tbsp (30 ml) capers
1 tsp (5 ml) chili flakes
1 tbsp (15 ml) butter
salt and pepper, to taste
½ cup (125 ml) grated Parmesan, for garnish
¼ cup (60 ml) chopped basil, for garnish
*This recipe can be made with store-bought linguine pasta, if desired.
HANDMADE LINGUINE:
300 g of flour, plus more for dusting, about 2 cups (500 ml) + 2 tbsp (30 ml)
¼ tsp (2 ml) salt
3 eggs + 1 egg yolk (should yield 180 g, if short, top up with olive oil)

Instructions

  1. Prepare Handmade Linguine (recipe follows) or use store bought.
  2. In a large saucepan, heat oil over medium-high heat. Add garlic and anchovy fillets. Using a fork gently mash anchovies into a paste. Add tomato paste, crushed tomatoes, olives, capers and chili flakes. Allow to cook for 5 to 8 minutes. Add butter and adjust seasonings, to taste.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook prepared pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining.
  4. Add reserved pasta water and pasta to sauce, stir to coat and serve with Parmesan and chopped basil.
  5. HANDMADE LINGUINE:
  6. On a clean, floured surface, place the flour and salt. Using your hands, create a well in the centre big enough to hold the eggs.
  7. In a small mixing bowl, whisk eggs (and olive oil, if needed). Pour egg mixture into the well. Using a fork, gently bring sides of flour well into mixture until a shaggy dough forms. Continue to incorporate all the flour by scooping it from the outside and placing it on top of the shaggy dough and kneading it out. Once a ball has formed, knead for about 10 minutes. It is ready when you have a soft, elastic dough that isn’t sticky and feels smooth. Wrap dough tightly in plastic wrap and let rest for 30 minutes.
  8. Unwrap dough and place on a clean lightly floured surface. Cut into 2 halves and keep a tea towel over half you aren’t working on, so it doesn’t dry out. Lightly flour a rolling pin and roll dough ball out as thin as possible. This can take a few minutes. If dough is bouncing back, try flipping it over and keep rolling. Once dough is as thin as you can get it, make sure the whole surface of dough is dusted with flour so it doesn’t stick. Fold pasta sheet over itself a few times. Using a sharp knife cut pasta into ribbons. Unfold pasta noodles and gently mound onto a floured surface until ready to cook. Repeat with remaining dough.
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Drink Pairings

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 Instructions

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

  1. 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.
  2. While crust is freezing, preheat oven to 375 F (190 C).
  3. 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).
  4. 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.
  5. 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.
  6. To serve, unmould tart on a serving platter, cut and serve.
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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 Instructions

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

  1. Preheat oven to 375 F (190 C). Place a rimmed baking tray in oven to warm while it preheats.
  2. 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.
  3. 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.
  4. 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.
  5. In a small bowl, whisk together remaining ¼ cup (60 ml) whipping cream with wholegrain mustard. Set aside.
  6. 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.
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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 Instructions

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

  1. Preheat oven to 400 F (200 C).
  2. 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.
  3. 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.
  4. Meanwhile wash and halve fingerling potatoes, then place in a large bowl and toss with some grapeseed oil, salt and pepper.
  5. 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.
  6. To serve, carve chicken and plate with potatoes and crispy thyme. Serve with hot English mustard.
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Drink Pairings

Raspberry Rosé Sorbet

Ingredients Instructions

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

  1. Prechill ice cream bowl for minimum 12 hours.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, scoop into a coupe glass and top with sparkling rosé. Garnish with fresh raspberries and mint sprig, if using.
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Drink Pairings

Rum Vanilla with Figs & Balsamic Caramel

Ingredients Instructions

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

  1. Prechill ice cream bowl for minimum 12 hours.
  2. 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.
  3. In a medium mixing bowl, mix together egg yolks and sugar. Set aside.
  4. 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.
  5. 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.
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Drink Pairings

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