Chocolate Amaro Cake
Ingredients
Serves one 6" (15cm) cake
½ cup (125 ml) Montenegro Amaro
½ cup (125 ml) granulated sugar
⅓ cup + 1 tbsp (90 ml) brown sugar
¼ cup (60 ml) Grand Marnier
2 tbsp (30 ml) syrup from Amarena cherries
2 tbsp (30 ml) water
¼ cup + 2 tbsp (90 ml) unsalted butter, cubed
¼ cup + 2 tbsp (90 ml) best-quality unsweetened cocoa powder, sifted
2 medium eggs, lightly beaten
2 tsp (10 ml) pure vanilla extract, divided
1 cup (250 ml) all-purpose flour
¼ tsp (1 ml) baking soda
½ tsp (2.5 ml) fine sea salt
¼ lb (125 g) bittersweet chocolate, finely chopped
½ cup (125 ml) pitted Amarena cherries, coarsely chopped, plus extra whole cherries, to serve
¾ cup (175 ml) pecans, toasted, roughly chopped
¾ cup (175 ml) whipping cream
¼ lb (125 g) best-quality milk chocolate
fresh figs, to serve
Instructions
- In a medium saucepan, combine Amaro and both sugars. Over medium-low heat, stir mixture until sugar dissolves, about 2 minutes. Add Grand Marnier, cherry syrup, water, butter and cocoa powder. Mix well to combine and cook until butter is melted, stirring occasionally, until mixture is completely smooth, about 4 minutes. Remove from heat and let cool completely, then whisk in eggs and 1 tsp (5 ml) vanilla.
- Preheat oven to 350 F (180 C). Butter a 6-in (15 cm) round cake pan and set aside. In a medium bowl, combine flour, baking soda and bittersweet chocolate. Pour cooled cocoa mixture over flour mixture and whisk until completely smooth. Stir in cherries and pecans, then pour batter into pan. Transfer to oven and bake for 30 to 35 minutes, or until a cake tester placed into centre of cake comes out clean; cake should be just set, not dry. Transfer to a cooling rack and let cool completely before removing from pan.
- Meanwhile, make whipped cream. In a small saucepan, bring cream just to a boil over high heat, watching carefully. Immediately remove from heat and add milk chocolate. Stir until chocolate is melted and completely smooth, add remaining 1 tsp (5 ml) vanilla and transfer to a medium bowl. Cover well and refrigerate until cold, about 1 hour.
- When ready to serve, remove cream from refrigerator. Using a hand-held mixer, whip until soft peaks form. Place cake on a serving platter and dollop whipped cream over top of cooled cake. Garnish with figs and cherries, slice into thin wedges and serve.
Drink Pairings
Cranberry Flatbread with Honey & Goat’s Cheese
Ingredients
Serves 4-6
16 oz (500 g) pre-made pizza dough
15 to 20 roasted garlic cloves
1 shallot, sliced
1 cup (250 ml) crumbled goat’s cheese
½ cup (125 ml) raw walnut pieces
½ cup (125 ml) canned cranberry sauce
5 sprigs thyme, leaves only
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) honey
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Place pizza dough on a clean, floured surface. Using a rolling pin, roll out dough in any shape you desire to a ¼-in (0.5 cm) thickness. Transfer to lined baking sheet and bake for 5 to 8 minutes, or until cooked but not browned.
- Arrange garlic, shallot, goat’s cheese and walnuts evenly over entire surface of flatbread. Dollop 1 tsp (5 ml) spoonfuls of cranberry sauce over surface. Bake for another 10 minutes, or until golden brown and bubbling. Sprinkle with thyme, olive oil and honey. Season with salt and pepper, slice and serve immediately.
Drink Pairings
Cranberry Almond Ginger Cake
Ingredients
Serves 8
7 tbsp (105 ml) salted butter, room temperature
⅔ cup + 1 tbsp (150 + 15 ml) white sugar, divided
2 eggs
⅔ cup (150 ml) sour cream
2 tbsp (30 ml) milk
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) almond extract
1 cup (250 ml) flour
½ cup (125 ml) almond flour
1 tsp (5 ml) baking soda
¼ cup (60 ml) diced candied ginger ed candied ginger
1½ cups (375 ml) cranberries, divided, thawed if frozen
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) Disaronno Amaretto liqueur or water
⅔ cup (150 ml) icing sugar
½ cup (125 ml) toasted sliced almonds
Instructions
- Preheat oven to 350 F (180 C). Grease a 9-in (23 cm) springform cake pan and line bottom with parchment paper. Set aside.
- In a large bowl, cream together butter and ⅔ cup (150 ml) sugar with an electric mixer on high speed until light and fluffy, about 4 minutes. Add eggs, sour cream, milk, vanilla and almond extract. Mix for 1 minute to incorporate and set aside.
- In a separate bowl, mix together flour, almond flour, baking soda and baking powder. Add these dry ingredients to egg mixture and mix to combine. Gently fold in candied ginger and 1 cup (250 ml) cranberries.
- Pour batter into prepared cake pan and bake for 35 to 45 minutes, or until a toothpick inserted into center comes out clean. Let cool completely.
- Place remaining 1 tbsp (15 ml) sugar in a small bowl. Add remaining ½ cup (125 ml) cranberries and roll in sugar to coat.
- In another small bowl, mix together lemon juice, amaretto and icing sugar and stir until a thick glaze forms. Drizzle over cooled cake and top with sugared cranberries and sliced almonds.
Drink Pairings
Roquefort Crème Brûlée with Pear & Chocolate Hazelnuts
Ingredients
Serves 4
CHOCOLATE HAZELNUTS
½ cup (125 ml) chopped semi-sweet chocolate
½ cup (125 ml) toasted hazelnuts
2 tbsp (30 ml) raw cocoa powder
CREME BRULEE
¼ cup (60 ml) granulated sugar, plus extra for topping
5 large egg yolks
1½ cups (375 ml) whole milk
⅔ cup (150 ml) whipping cream
4 oz (125 g) Roquefort cheese, crumbled
1 ripe pear, for garnish
Instructions
- Start by making Chocolate Hazelnuts. Line a baking sheet with parchment paper and set aside.
- Melt semi-sweet chocolate in a double boiler or a heatproof bowl that fits snugly over a saucepan of boiling water. Remove chocolate and set aside so it cools slightly but still remains liquid, about 15 minutes. Add hazelnuts and stir to coat. With a fork, one by one, remove hazelnuts from chocolate, letting excess chocolate fall through fork tines back into bowl. Transfer to lined baking sheet in a single layer. Transfer to refrigerator for 5 minutes to let chocolate harden.
- Place cocoa powder in a medium bowl. Remove hazelnuts from refrigerator and transfer to bowl with cocoa powder. Toss until well coated, then transfer to a mesh sieve and gently shake off any excess powder. Place hazelnuts in an airtight container and set aside in a cool place or refrigerate until ready to use.
- For Crème Brûlée, preheat oven to 350 F (180 C). In a medium bowl, whisk together ¼ cup (60 ml) sugar and egg yolks until thick and lightened in colour, about 2 minutes.
- In a medium saucepan over medium heat, stir together milk and cream until it just comes to a boil. Remove saucepan from heat and whisk in blue cheese until dissolved. To egg mixture, add milk mixture a bit at a time, whisking constantly, until everything is well incorporated. Strain through a fine mesh sieve into a pitcher and set aside.
- Place four 8.5 oz (255 ml) ramekins in a roasting pan and bring a kettle or large saucepan of water to a boil. Divide Crème Brûlée mixture between ramekins in roasting pan and place pan on a rack in oven. Pour enough hot water into roasting pan to come halfway up sides of ramekins. Lightly tent pan with aluminum foil and bake until just set, about 25 to 30 minutes. Remove ramekins from pan and set on a wire rack to cool to room temperature. Refrigerate for at least 1 hour or overnight.
- When ready to serve, working with 1 ramekin at a time, evenly sift about 2 tsp (10 ml) granulated sugar over top of each custard. Place under broiler or use a small kitchen torch to caramelize sugar. Allow sugar to cool for 1 minute; meanwhile, slice pear thinly. Top each custard with pear slices and a few chocolate hazelnuts. Serve immediately.
Drink Pairings
Black & White Bourbon Madeleines
Ingredients
Serves 32
4 oz (125 g) chopped semi-sweet chocolate
½ cup + 1 tbsp (140 ml) unsalted butter, room temperature, divided, plus extra for greasing
¾ cup (175 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) kosher salt
1 cup (250 ml) all-purpose flour
2 tbsp (30 ml) Dutch processed black cocoa powder
½ tsp (2.5 ml) baking powder
10 oz (300 g) white chocolate, finely chopped
½ cup (125 ml) whipping cream
1 to 2 tbsp (15 to 30 ml) bourbon (depending on flavour preference)
2 tbsp (30 ml) black sesame seeds
Instructions
- Set up a double boiler or a heatproof bowl that fits snugly over a saucepan of boiling water and melt semi-sweet chocolate. Set aside to cool to room temperature.
- Meanwhile, in a stand mixer fitted with a paddle attachment, beat together ½ cup (125 ml) butter and sugar at medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, incorporating each fully before adding the next. Stir in vanilla and salt until just incorporated.
- In a separate bowl, sift together flour, cocoa powder and baking powder. With a rubber spatula, fold flour mixture into butter mixture until just incorporated. Add reserved melted chocolate and fold into batter until just incorporated, with no white streaks remaining. Let batter rest at room temperature for 1 hour.
- Meanwhile, preheat oven to 350 F (180 C). Prepare 2 madeleine pans by liberally brushing wells with extra softened butter or cooking spray and placing in freezer for at least 15 minutes.
- Remove pans from freezer and spoon 1 tbsp (15 ml) batter into each mould. Return pans to freezer and let batter chill for 15 minutes. Transfer to oven and bake until madeleines have risen and set, about 10 to 13 minutes. While warm, turn baked madeleines out onto a wire rack and let cool to room temperature. Wipe out pans with a clean dry cloth and repeat steps 4 and 5 until all batter has been used up.
- Meanwhile, make ganache coating. In a medium heatproof bowl, place white chocolate. Warm cream in a small saucepan until just boiling. Pour cream over chocolate and let sit for 30 seconds. Using a whisk or spatula, gently stir chocolate and cream together. Once smooth, add remaining 1 tbsp (15 ml) butter and bourbon, stirring until fully incorporated. Set aside at room temperature, stirring occasionally, until it has thickened but still flows, about 30 minutes.
- Drizzle half of each shell side of madeleine with ganache and set back on wire rack, shell-side up. Sprinkle ganache with sesame seeds and allow to set, about 1 hour at room temperature, or place in refrigerator for 10 minutes. Transfer to a serving platter and enjoy. Once coated with ganache, madeleines are best eaten day they are made. Uncoated madeleines may be stored in an airtight container in refrigerator for up to 4 days, or frozen for 1 month. Allow to come to room temperature before decorating.
Drink Pairings
Albacore Tuna Tartare on Nori Chips
Ingredients
Serves 8
canola oil, for frying
6 sheets nori
1 cup (250 ml) water
6 tbsp (90 ml) cornstarch
kosher salt, to taste
½ lb (8 oz) sushi-grade albacore tuna, diced
½ cup (125 ml) finely diced cucumber
1 tbsp (15 ml) mayonnaise
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) lemon zest
½ tsp (2.5 ml) sriracha (optional)
1 tbsp (15 ml) finely chopped chives
freshly ground black pepper, to taste
microgreens, for garnish
Instructions
- Pour 1-in (2.5 cm) oil in a large heavy-bottomed saucepan or enameled cast iron casserole. Using a frying thermometer, heat oil to 350 F (180 C). Line a baking sheet with paper towel and set aside.
- Using scissors, cut each nori sheet into roughly 3-in (8 cm) squares. Set aside.
- In a medium bowl, whisk together water and cornstarch. One at a time, dip nori pieces into cornstarch mixture (whisk occasionally if cornstarch starts to settle on bottom of bowl) and immediately transfer nori to hot oil, frying about 3 to 4 pieces at a time for 10 to 15 seconds. Be careful, as oil may splatter. Take care not to fry too many sheets of nori at a time or they may stick together. Using tongs, flip nori and continue to fry until oil is still and no longer bubbling, about 10 more seconds. With tongs, carefully transfer nori chips to lined baking sheet. Season with salt immediately. Repeat with remaining nori, then set aside.
- In a medium bowl, stir together tuna, cucumber, mayonnaise, lemon juice and zest, sriracha and chives until well combined. Season to taste with salt and pepper.
- When ready to serve, top each nori chip with a spoonful of tuna tartare. Garnish with microgreens and place on a serving platter. Enjoy immediately.
Drink Pairings
Chocolate Raspberry Truffle Tart
Ingredients
Serves 8 to 10
Crust:
1⅔ cups (400 ml) chocolate wafers
½ cup (125 ml) lightly roasted hazelnuts, peeled
1 pinch salt
½ cup (125 ml) unsalted butter, melted
Filling:
2 generous cups (about 500 ml) fresh raspberries, divided, plus extra for garnish
1 lb (454 g) highest-quality bittersweet chocolate (63%)
2 cups (500 ml) whipping cream
cocoa powder and ground cookie crumbs, for garnish
Instructions
- To make Crust, preheat oven to 350 F (180 C). Lightly butter an 11-in (28 cm) fluted tart pan with a removable bottom. In bowl of a food processor, combine chocolate wafers, hazelnuts and salt. Process until finely ground. Add melted butter and pulse until well combined. Transfer crumb mixture to tart pan and press firmly and evenly into bottom and up sides of pan. Place pan on a baking sheet and bake for 12 to 15 minutes, or until crust is dry and set. Remove from oven and let cool completely in tart pan on baking sheet.
- Meanwhile, prepare Filling. In bowl of a food processor, purée 1 cup (250 ml) raspberries until smooth. Pass through a fine mesh sieve set over a medium bowl, pressing hard on solids to extract as much liquid as possible. Discard seeds.
- Combine chocolate and cream in a medium heavy-bottomed saucepan. Warm over low heat, stirring, until chocolate is completely melted and smooth, about 10 minutes. Remove from heat and let cool slightly, then whisk in raspberry purée. Scatter remaining 1 cup (250 ml) raspberries over cooled crust. Pour chocolate mixture into tart shell and smooth top with an offset spatula, making sure all raspberries are covered by chocolate. Cover tightly with plastic wrap and refrigerate overnight.
- To serve, carefully remove tart from pan sides, leaving it on pan base, and garnish with a very light dusting of cocoa powder, a sprinkle of cookie crumbs and fresh raspberries. Transfer tart to a serving platter and allow to come to room temperature before slicing.
Drink Pairings
Tomato, Angel Hair & Fior di Latte Salad
Ingredients
Serves 6 to 8
2 large garlic cloves, finely grated
1 tsp (5 ml) sea salt
2 lbs (907 g) assorted small colourful cherry tomatoes, halved
3 cups (750 ml) coarsely chopped Campari tomatoes
3 tbsp (45 ml) freshly squeezed lemon juice
2 tsp (10 ml) lemon zest
3 tbsp (45 ml) balsamic vinegar
⅓ cup (75 ml) olive oil
1 tsp (5 ml) freshly ground black pepper
¼ cup (60 ml) finely chopped Italian parsley leaves
2 tsp (10 ml) minced fresh thyme leaves
1 tbsp (15 ml) finely minced jalapeño pepper
1 tbsp (15 ml) finely minced shallot
3 tbsp (45 ml) capers, well rinsed
1 cup (250 ml) coarsely chopped fresh basil leaves
1 x ½ lb (227 g) ball Fior di Latte mozzarella, torn into small pieces
1 lb (454 g) dried angel hair or capellini pasta
Instructions
- On a cutting board, using a large heavy knife, mash garlic and salt into a paste, then transfer to a large serving bowl. Add cherry tomatoes, Campari tomatoes, lemon juice and zest, vinegar, oil, pepper, parsley, thyme, jalapeño, shallot, capers, basil and Fior di Latte. Mix well to combine and let sit, loosely covered, for about 1 hour to allow flavors to blend.
- When ready to serve, bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes. Drain pasta and immediately add it to tomato mixture, tossing to combine. Serve warm.
Drink Pairings
Burnt Basque Cheesecake
Ingredients
Serves 1 x 10-in (25 cm) cake
2 lbs (907 g) Philadelphia cream cheese, room temperature, cut into small cubes
6 large eggs, room temperature
2½ cups (625 ml) granulated sugar
1⅔ cups (400 ml) sour cream (full fat)
1 small lemon, zest only
2 tbsp (30 ml) cornstarch
1 pinch salt
1 tsp (5 ml) pure vanilla extract
fresh seasonal berries, to serve
whipped cream, to serve (optional)
Instructions
- Preheat oven to 500 F (260 C). Line base and sides of a 10-in (22 cm) springform pan with parchment paper, leaving sides extending 2-in (5 cm) above top of pan.
- In a blender, combine cream cheese, eggs, sugar, sour cream, lemon zest, cornstarch, salt and vanilla. Blend until completely smooth, strain mixture through a fine mesh sieve and pour into prepared pan.
- Transfer to oven and bake until cake is set around edges but still wobbly in centre, and top of cake turns a dark golden brown, about 45 to 50 minutes. Cake will rise during baking and fall when cooled. Allow to cool to room temperature, then cover and chill until firm, preferably overnight.
- To serve, garnish cheesecake with fresh seasonal berries and serve with whipped cream, if desired. Leftover cake can be tightly wrapped and frozen for up to 1 month.
Drink Pairings
Leek & Taleggio Crostata
Ingredients
Serves 6 to 8
Pastry:
1¼ cups (310 ml) flour
½ cup (125 ml) + 1 tbsp (15 ml) cold salted butter, cut into small cubes, divided
3 tbsp (45 ml) coarsely ground raw walnuts or hazelnuts
2 tbsp (30 ml) cold water, divided
Filling:
3 heaping cups (750 ml) thinly sliced leeks, white and light green parts only (about 4 medium leeks)
10 whole coriander seeds
10 whole peppercorns
½ tsp (2.5 ml) fennel seeds
⅓ cup (75 ml) dry white wine
2 tbsp (30 ml) water
2 tbsp (30 ml) olive oil
2 garlic cloves, finely chopped
1 pinch dried chili flakes
8 sprigs fresh thyme
2 tbsp (30 ml) butter, cubed
salt and pepper, to taste
3 large eggs
¼ cup (60 ml) tightly packed freshly grated Parmesan
3 tbsp (45 ml) finely chopped Italian parsley leaves
1 tbsp (15 ml) lemon zest
¼ lb (125 g) Taleggio cheese, rind removed, cut into 10 to 12 pieces, divided
Greens:
2 large handfuls peppery greens, such as watercress and arugula
2 tsp (10 ml) extra-virgin olive oil
1 tsp (5 ml) fresh lemon juice
salt and pepper, to taste
Instructions
- To make Pastry, in a medium bowl, combine flour and ½ cup (125 ml) butter cubes. Using a pastry cutter or your hands, work butter into flour until it is the size of small peas. Continue working dough until it is a sandy texture; add in nuts and mix lightly to combine. Using a fork, stir in 1 tbsp (15 ml) water. Slowly add remaining 1 tbsp (15 ml) water (or as needed), stirring until dough comes together and just forms a ball; you may need to add a little more or a little less water. Knead dough until it comes together and is cohesive, about 1 to 2 minutes. Form dough into a disc, cover and place in refrigerator for 30 minutes.
- To make Filling, preheat oven to 425 F (220 C). In a large ovenproof sauté pan or casserole with a tight-fitting lid, combine leeks, coriander seeds, peppercorns, fennel seeds, wine, water, olive oil, garlic and chili flakes. Scatter thyme and butter cubes over leeks, season generously with salt and pepper, cover pan and place in oven. Roast until leeks are very soft and sweet, about 40 minutes, stirring from time to time. Remove from oven and allow to cool for about 15 minutes. Remove and discard thyme sprigs. Leave oven on for baking crostata.
- In a medium bowl, whisk eggs and add Parmesan, parsley, lemon zest and salt and pepper to taste. Stir in ¾ of the Taleggio pieces. Gently mix in cooled leeks.
- Remove pastry dough from refrigerator and line a large baking sheet with parchment. On a lightly floured work surface, roll dough into an approximate 11-in (28 cm) round. Carefully transfer dough to lined baking sheet. Spoon leek mixture into centre of pastry, leaving a 2-in (5 cm) border all the way around. Gently fold pastry border back over filling, pleating as you go. Dot remaining pieces Taleggio over top. Melt remaining 1 tbsp (15 m) butter and allow to cool slightly. Brush edges of pastry with melted butter and refrigerate crostata for 30 minutes.
- Bake crostata for 20 minutes, then reduce heat to 375 F (190 C) and continue baking until edges are golden brown and filling is bubbling, another 15 to 20 minutes. Remove from oven and leave crostata to cool on baking sheet for 30 minutes to allow pastry to crisp.
- To finish, in a medium bowl, combine greens, olive oil, lemon juice and salt and pepper to taste. Mound greens in centre of crostata, slice and serve immediately.