The Starting XO

This takes the cozy pleasure of a warm cheese‑and‑cracker moment and elevates it with molten brie, golden chips, nutty crunch and a touch of sweetness. Rich indulgence without the fuss.
Ingredients Instructions

Ingredients

Serves 4 to 6
½ cup (125 ml) pecans, broken into large pieces
¼ tsp (1 ml) salt
1 tbsp (15 ml) unsalted butter
4 × 1¾ oz (50 g) bags thick-cut plain or honey Dijon potato chips
5 oz (140 g) brie, cut into ¼-in (0.6 cm) pieces
Maple-Brandy Butter, make ahead, recipe follows
apple slices and fig jam, to serve (optional)
*MAPLE-BRANDY BUTTER (Makes about ½ cup (125 ml)
½ cup (125 ml) maple syrup
4 tbsp (60 ml) St-Rémy VSOP Brandy, divided
⅛ tsp (a pinch) salt
½ cup (125 ml) butter

Instructions

  1. Preheat oven to 325 F (160 C). Line 2 baking sheets with parchment.
  2. In a mixing bowl, combine pecans and salt. Melt butter, pour over pecans and toss to coat. Transfer pecans to a lined baking sheet and place in oven for 12 to 15 minutes, stirring halfway, until toasted and fragrant. Let cool to room temperature. Leave oven on.
  3. When pecans are done cooking, spread chips in an even layer on second baking sheet and top with brie. Bake until brie just begins to melt, 3 to 5 minutes. Remove from oven, drizzle with about half the Maple-Brandy Butter and top with salted pecans.
  4. Transfer to a serving dish (or place back into chip bags for an easy handheld option). Serve with remaining Maple-Brandy Butter, tart apple slices and fig jam, or whichever accoutrements you’d normally pair with baked brie.
  5. *To make the Maple-Brandy Butter: In a small saucepan over medium-high heat, combine maple syrup, 3 tbsp (45 ml) brandy and salt. Bring to a boil, then reduce heat and simmer until reduced by about half. Remove from heat and set aside. In a separate saucepan over medium heat, melt butter. Cook until it begins to foam and brown, turning nutty, fragrant and a deep amber colour. Strain through a fine‑mesh sieve to remove solids. Slowly pour strained brown butter into maple-brandy mixture, whisking to emulsify. Stir in remaining 1 tbsp (15 ml) brandy. Can be made a few hours ahead and stored at room temperature.
Email Recipe
Email Recipe

Drink Pairings

Carrot Basque Cheesecake

This carrot Basque cheesecake brings a playful, seasonal twist to a beloved classic. Its naturally orange hue comes from the carrot purée folded into the batter, and it sits on a carrot-cake-inspired blondie base, giving you two desserts in one. For the best result, seek out a smooth, high-quality mascarpone from an Italian specialty shop. Conventional grainier versions won’t give you the same luxurious finish. Enjoy the Carrot Basque Cheesecake with Sanctuary Reserve Edition Single Malt Canadian Whisky or Bench 1775 Whistler Pinot Noir Icewine.
Ingredients Instructions

Ingredients

Serves 10 to 12
6 tbsp (90 ml) unsalted butter, melted
½ cup (125 ml) light brown sugar
4 large eggs, divided
1 tsp (5 ml) vanilla extract
½ cup + 2 tbsp (155 ml) all-purpose flour
1 medium carrot, grated
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
¼ tsp (1 ml) ground cardamom
3 × 8 oz (226 g) blocks cream cheese, room temperature
1 × 10 oz (300 ml) can sweetened condensed milk
½ cup (125 ml) carrot purée, homemade* or store-bought
1 cup (250 ml) whipping cream, chilled
2 tbsp (30 ml) smooth mascarpone, room temperature
3 tbsp (45 ml) icing sugar
2 tbsp (30 ml) Canadian whisky
toasted pecan halves, for garnish

Instructions

  1. Preheat oven to 425 F (220 C).
  2. Line a 7-in (18 cm) springform pan with a large piece of parchment, pressing and creasing to fit snugly so that it completely covers interior of cake pan and leaves at least 2-in (5 cm) overhang around all edges. Set aside.
  3. Start by making carrot blondie base. In a bowl, whisk melted butter, brown sugar, 1 egg and vanilla until well combined. Add flour, grated carrot, salt, cinnamon, nutmeg and cardamom. Using a spatula, fold dry ingredients into wet batter. Transfer batter to prepared springform pan and smooth into an even layer over bottom. Set aside.
  4. To make Basque cheesecake topping, in a food processor, combine remaining 3 eggs, cream cheese, sweetened condensed milk and carrot purée. Blend until a smooth batter forms, scraping down sides of bowl with a spatula as needed. Pour batter over blondie base and level with a rubber spatula or back of a spoon.
  5. Bake cheesecake until top is richly caramelized and centre is still jiggly, 40 to 50 minutes. Transfer to a rack and let cool completely to room temperature in pan, about 3 hours. Chill, uncovered, for at least 4 hours or up to overnight.
  6. Right before serving, in a chilled bowl, whisk whipping cream, mascarpone and icing sugar until medium-stiff peaks form. Gently fold in whisky with a spatula.
  7. Top cheesecake with whisky whipped cream and garnish with toasted pecans before slicing and serving.
Email Recipe
Email Recipe

Drink Pairings

Lambrusco-Roasted Strawberry & Whipped Feta Board

For this Earth Day recipe, we used Medici Ermete Lambrusco Reggiano, an organically produced and certified sustainable Lambrusco. Imported ingredients like pistachios and olive oil can be sourced responsibly by choosing fair trade, organic options. This appetizer pairs well with Oyster Bay Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 4-6
Whipped Feta, make ahead, recipe follows
Lambrusco-Roasted Strawberries, make ahead, recipe follows
Pistachio & Pink Peppercorn Dukkah, make ahead, recipe follows
wild arugula, for garnish
extra-virgin olive oil
warm flatbread, to serve

Instructions

  1. To assemble, spread Whipped Feta on a board or serving dish. Arrange Lambrusco-Roasted Strawberries on board and drizzle with reserved Lambrusco syrup, then sprinkle with Pistachio & Pink Peppercorn Dukkah. Garnish with tangles of arugula, drizzle with some good extra-virgin olive oil and serve with warm flatbread.
  2. Instructions for making the Whipped Feta: 1) Using a food processor, blend feta, cream cheese, whipping cream and orange zest until smooth. With motor running, drizzle in olive oil to emulsify. 2) Store in an airtight container in refrigerator for up to 5 days. Remove from refrigerator about 30 minutes before assembling board.
  3. Instructions for making Lambrusco Roasted Strawberries: 1) In a medium mixing bowl, combine all ingredients and let sit at room temperature for 15 to 30 minutes. 2) Preheat oven to 300 F (150 C). 3) Transfer strawberries and all juices to a non-reactive baking dish with a slight lip. Arrange strawberries cut-side up, leaving some space between pieces. 4) Transfer to oven and roast until strawberries are softened but still hold their shape and wine has reduced to a syrupy consistency, 45 to 60 minutes. Let cool slightly before using. 5) Store in an airtight container in refrigerator for up to 5 days. Bring to room temperature before serving.
  4. Instructions for making Pistachio & Pink Peppercorn Dukkah: 1) In a frying pan over medium heat, toast coriander, cumin and fennel seeds until fragrant, about 2 minutes. Add pink peppercorns and toast for 30 seconds more. Transfer to a mortar and pestle or spice grinder. Let cool, then grind coarsely. Place in a small mixing bowl. 2) In same pan, toast pistachios for 5 minutes, stirring regularly. Let cool, then roughly chop and add to mixing bowl. 3) In same pan, toast sesame seeds, stirring often, for about 2 minutes or until golden brown. Add to pistachio mixture along with salt and toss well. 4) Store in an airtight container at room temperature for up to 1 month.
Email Recipe
Email Recipe

Drink Pairings

Gin-Marinated Cheese & Olives

For those who order extra garnish in their martini to snack on, this recipe is for you. Feel free to customize what you add to the gin-laced brine; olives, blanched pearl onions or even grapes would all be delicious. This recipe is perfect as part of a charcuterie board, added to a green salad as something special or enjoyed straight from the jar. Serve this dish with Bombay Sapphire London Dry Gin.
Ingredients Instructions

Ingredients

Serves 8
4 oz (110 g) feta, cut into bite-sized cubes
4 oz (110 g) havarti, cut into bite-sized cubes
4 oz (110 g) baby bocconcini
½ cup (125 ml) green olives stuffed with blue cheese
¾ cup (180 ml) olive oil
¼ cup (60 ml) olive brine
1 tbsp (15 ml) finely grated lemon zest
1 tsp (5 ml) fresh thyme leaves
1 tsp (5 ml) red pepper chili flakes
2 oz (60 ml) gin

Instructions

  1. In a large Mason jar (about 16 oz/500 ml), combine feta, havarti, bocconcini and stuffed olives.
  2. In a medium bowl, whisk olive oil, olive brine, lemon zest, thyme leaves, chili flakes and gin. Pour into Mason jar, secure lid and gently shake to combine marinade with cheeses and olives. Refrigerate until ready to serve, up to 5 days. Allow to sit at room temperature for 1 hour before enjoying.
Email Recipe
Email Recipe

Drink Pairings

Savoury S’mores

S’mores, but not as you know them. These take the nostalgic campfire treat and give it an irresistible, grown-up twist. The homemade red pepper relish really sets these apart, providing a hint of sweet heat that pairs remarkably well with almost any cheese of choice. These bites are delightfully whimsical and right at home with a glass of wine by the fire. Serve this dish with Icon Rock Chardonnay or Whistler 90 Light.
Ingredients Instructions

Ingredients

Serves 4-6
1 tbsp (15 ml) grapeseed or avocado oil
1 small onion, finely diced
½ tsp (2.5 ml) fine sea salt
3 red bell peppers, finely diced
⅓ cup (80 ml) dry vermouth
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) red pepper chili flakes
16 crackers of choice
thinly sliced pickles of choice
1 apple, thinly sliced
1 pear, thinly sliced
2 mild Italian sausages, cooked and thinly sliced
4 to 8 individual mini brie or Gouda cheeses
4 to 8 pieces cheddar or mozzarella (similar size as brie or Gouda)

Instructions

  1. Start by making red pepper relish. In a large saucepan, warm oil over medium heat. Add onions and sea salt and cook, stirring often, until translucent and just starting to colour, about 5 minutes. Add red peppers and cook, stirring from time to time, until softened, about another 5 minutes. Stir in vermouth, vinegar, sugar and chili flakes. Reduce heat to low and cook at a slow simmer, stirring occasionally, until pepper mixture becomes sticky, about 30 minutes. Remove from heat and let cool until almost at room temperature. Transfer to an airtight container and refrigerate until ready to use, up to 5 days.
  2. When ready to serve s’mores, artfully arrange on a platter your choice of crackers, pickles, apple and pear slices, sliced sausages, cheeses and a bowl of red pepper relish.
  3. Set up a tabletop s’more maker or outdoor firepit. You can also use flame on a gas stove.
  4. Place a piece of cheese on a roasting fork, just as you would a marshmallow. Carefully warm cheese over flame until edges start to soften and centre becomes gooey, 1 to 4 minutes.
  5. Dollop some red pepper relish on a cracker and top with melted cheese. Garnish top of cheese with additional elements as desired, then top with another cracker and gently press to sandwich layers. Enjoy.
Email Recipe
Email Recipe

Drink Pairings

White Chocolate & Blueberry Ganache Tart

This tart combines luxuriously smooth white chocolate with vibrant, first-of-the-season blueberries gently simmered with the herbal sweetness of Galliano Vanilla, all nestled in a golden, buttery crust. Pair this dessert with these BC VQA wines: Inniskillin Okanagan Riesling Icewine or See Ya Later Ranch Sparkling Brut.
Ingredients Instructions

Ingredients

Serves 6 - 8
2 cups (500 ml) fresh blueberries, plus more for garnish
½ cup (125 ml) Galliano Liqueur
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) fresh lemon juice
2 tsp (10 ml) cornstarch, dissolved in 2 tsp (10 ml) water
12 oz (340 g) white chocolate, cut into ½-in (1.25 cm) chunks
1 cup (250 ml) whipping cream
1 × 10-in (25 cm) baked and cooled Pâte Sucrée Tart Shell, make ahead, recipe follows
fresh mint leaves, for garnish
edible flowers, for garnish
dollops of whipped cream, for garnish (optional)
PÂTE SUCRÉE TART SHELL | Makes 1 × 10-in (25 cm) tart shell
1 cup (250 ml) icing sugar
½ tsp (2.5 ml) salt
¾ cup (180 ml) unsalted butter, room temperature
1 egg, room temperature
1 tsp (5 ml) vodka or gin
2½ cups (625 ml) all-purpose flour, plus more for dusting

Instructions

  1. In a small saucepan over medium heat, combine blueberries, Galliano and sugar and bring to a simmer. Mash gently with a potato masher or fork and cook until thickened to a heavy syrup consistency, about 20 minutes. Add lemon juice and cornstarch-water mixture, stir until thickened and remove from heat.
  2. Place white chocolate in a heatproof bowl.
  3. In a separate saucepan over medium heat, bring cream to a simmer, then pour over white chocolate. Let sit for about 3 minutes to soften chocolate slightly, then stir until smooth. Fold in blueberry mixture.
  4. Pour filling into baked and cooled tart shell, then transfer to refrigerator until set, at least 3 hours.
  5. Garnish with fresh blueberries, mint leaves, a few edible flowers and dollops of whipped cream, if using.
  6. PÂTE SUCRÉE TART SHELL | Makes 1 × 10-in (25 cm) tart shell
  7. Chill 2 cups (500 ml) baking beads or dry beans.
  8. In a small bowl, sift icing sugar and salt.
  9. In bowl of a stand mixer fitted with paddle attachment, combine butter and sifted sugar mixture. Mix at low speed for about 2 minutes. Add egg and vodka, then raise mixer speed to medium and mix for another 2 minutes, scraping down sides of bowl as needed. Add flour and mix on low speed for about 30 seconds, just until dry flour is no longer visible.
  10. Transfer dough to a lightly floured surface and bring together until just combined, then form into a disc. Wrap in plastic wrap and chill for at least 30 minutes. Dough can be made up to 48 hours ahead.
  11. On a lightly floured surface, roll pastry to ⅛- to ¼-in (0.3 to 0.6 cm) thick. Cut out a 13-in (32.5 cm) circle of pastry and transfer to a 10-in (25 cm) tart pan with removable bottom. Press dough gently into edges of pan and trim overhanging edges. Transfer to refrigerator and chill for 30 minutes.
  12. Preheat oven to 350 F (175 C).
  13. Place tart shell on a baking tray, then line it with parchment and fill with chilled baking beads or dry beans. Transfer to oven and bake for about 20 minutes, until edges of pastry are golden brown. Remove from oven and carefully remove parchment and baking beads or beans. Lower oven temperature to 325 F (160 C) and continue to bake tart shell for about 20 more minutes, until evenly browned. Let cool to room temperature.
  14. Leftover dough and trim can be reformed and used for cookies or baked into decorative shapes for garnish. Baked tart shell can be wrapped in plastic wrap and stored at room temperature for up to 1 day or frozen for up to 3 weeks.
Email Recipe
Email Recipe

Drink Pairings

No-Bake Eggnog Cheesecake with Gingersnap Crust

No oven? No problem! This lip-smacking cheesecake can be prepared and refrigerated up to three days in advance, making it a breeze to plan your festive menu. Happy holidays! Pair this cheesecake with Sauternes Château Armajan des Ormes 2018 or Harvey’s Bristol Cream for a delightful pairing.
Ingredients Instructions

Ingredients

Serves 8 to 10
2 cups (500 ml) gingersnap cookie crumbs
1½ tsp (7.5 ml) ground cinnamon, divided
⅓ cup (80 ml) granulated sugar
¼ tsp (1 ml) salt, divided
¼ cup (60 ml) melted butter
2 tbsp (30 ml) gelatin crystals
¼ cup (60 ml) water, room temperature
1 lb (450 g) full-fat cream cheese, room temperature
1 cup (250 ml) icing sugar
¼ tsp (1 ml) ground nutmeg
⅛ tsp (a pinch) ground cloves
1 cup (250 ml) eggnog
½ tbsp (7.5 ml) rum (optional)
1 cup (250 ml) whipping cream
½ tbsp (7.5 ml) vanilla extract
whipped cream, sugared cranberries and fresh rosemary sprigs, for garnish

Instructions

  1. Lightly grease sides and bottom of a 9-in (23 cm) springform pan.
  2. In a large bowl, mix gingersnap crumbs, 1 tsp (5 ml) cinnamon, sugar and ⅛ tsp (a pinch) salt. Add melted butter and mix until combined.
  3. Transfer crumbs into prepared springform pan. Using back of a flat-bottomed measuring cup, press crumbs to line bottom of pan.
  4. In a small microwaveable bowl, sprinkle gelatin crystals over water and allow to bloom for 5 minutes.
  5. In a large bowl, use a hand mixer on medium speed to soften cream cheese until no lumps remain. Add icing sugar, nutmeg, cloves and remaining ½ tsp (2.5 ml) cinnamon and ⅛ tsp (a pinch) salt, and continue beating until fully incorporated. Slowly add eggnog and rum (if desired) to avoid them splattering out of bowl.
  6. Place bowl of gelatin in a bowl of hot water to melt gelatin. Alternatively, place in microwave for 10 to 15 seconds. Stir to ensure crystals have melted. Add to cream cheese mixture and mix until fully combined.
  7. In a separate large bowl, whip whipping cream and vanilla until medium peaks form. Fold about a third of whipped cream into cream cheese mixture until very few white streaks can be seen. Fold in remaining whipped cream until no streaks remain.
  8. Pour over crumb base in springform pan and smooth surface with an offset spatula. Refrigerate for at least 6 hours or preferably overnight.
  9. Before serving, gently run a sharp knife along edge of pan to loosen, then remove ring of springform pan. Decorate with whipped cream, sugared cranberries and rosemary sprigs as desired.
  10. Preheat oven to 400 F (200 C). Set out 10 to 12 metal cone moulds, about 4¾-in (12 cm) tall × 1¼-in (3 cm) diameter at base.
  11. On a clean work surface, roll puff pastry into a rectangle about ¼-in (0.6 cm) thick. Divide puff pastry into 2 parts if easier to work with. Using a sharp knife, cut pastry into 1-in (2.5 cm) wide strips.
  12. Starting from base of 1 metal cone mould, wrap a pastry strip around mould, overlapping by about ¼-in (0.6 cm) from edge of previous strip each time around mould. Continue wrapping towards tip of cone. If pastry strip ends along the way, continue with another strip. Place prepared cone tip-side up in cavity of a muffin pan. Repeat to make 10 to 12 cones or until all pastry is used.
  13. In a small bowl, whisk egg and water until combined. Using a pastry brush, brush egg wash over pastry cones.
  14. Bake cones for 15 to 20 minutes, until golden brown. Remove from oven and cool slightly on a rack. Gently remove metal cone moulds and let cones cool completely. Can be stored in an airtight container at room temperature for up to 1 day.
  15. In a shallow bowl, mix sugar and cinnamon.
  16. Brush cones with melted better and dust with cinnamon sugar. Place cones tip-side up on a baking sheet.
  17. Reserve 2 tbsp (30 ml) crushed pistachios for garnish. Place remaining pistachios in a small plate.
  18. Spoon Eggnog Pastry Cream into a piping bag with a ½-in (1.25 cm) round nozzle tip. Pipe cream into prepared pastry cones, filling to brim. Gently press filled cones over plate of pistachios to coat base of cones, then place on a baking sheet. The pistachios will “seal” cones so they can be placed standing tip-side up or laid on their sides.
  19. Place white chocolate in a small heatproof bowl over a small saucepan with simmering water, making sure bowl does not touch water. Stir until fully melted. Transfer melted chocolate to a small piping bag. Cut a small hole at tip of bag, about ¼-in (0.6 cm) in diameter. Pipe drips of chocolate from tip of each cone to slide gently down sides, then stand cones on a plate. Sprinkle wet chocolate with reserved crushed pistachios. Transfer cones to a serving platter standing tall like festive “trees” or laid on their sides.
Email Recipe
Email Recipe

Drink Pairings

Festive Eggnog Cones

Taste the magic of the season in every bite of these finger-licking cones! Creamy eggnog filling is encased in flaky pastry dusted with cinnamon sugar, drizzled with white chocolate and sprinkled with pistachios. One may not be enough! Enjoy this dessert with Bumbu Crème or Baileys S’mores.
Ingredients Instructions

Ingredients

Serves 10 - 12 cones
1 lb (450 g) puff pastry, thawed if frozen
1 egg
1 tbsp (15 ml) water
1 cup (250 ml) granulated sugar
1 tbsp (15 ml) ground cinnamon
¼ cup (60 ml) melted butter
½ cup (125 ml) chopped shelled pistachios, divided
Eggnog Pastry Cream, make ahead, recipe follows
4 oz (110 g) white chocolate, melted
Eggnog Pastry Cream
2 cups (500 ml) eggnog
2 cups (500 ml) whole milk
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) salt
8 egg yolks
½ cup (125 ml) cornstarch
6 tbsp (90 ml) unsalted butter
1 tbsp (15 ml) vanilla extract
1 tbsp (15 ml) rum (optional)
½ tsp (2.5 ml) ground nutmeg

Instructions

  1. Preheat oven to 400 F (200 C). Set out 10 to 12 metal cone moulds, about 4¾-in (12 cm) tall × 1¼-in (3 cm) diameter at base.
  2. On a clean work surface, roll puff pastry into a rectangle about ¼-in (0.6 cm) thick. Divide puff pastry into 2 parts if easier to work with. Using a sharp knife, cut pastry into 1-in (2.5 cm) wide strips.
  3. Starting from base of 1 metal cone mould, wrap a pastry strip around mould, overlapping by about ¼-in (0.6 cm) from edge of previous strip each time around mould. Continue wrapping towards tip of cone. If pastry strip ends along the way, continue with another strip. Place prepared cone tip-side up in cavity of a muffin pan. Repeat to make 10 to 12 cones or until all pastry is used.
  4. In a small bowl, whisk egg and water until combined. Using a pastry brush, brush egg wash over pastry cones.
  5. Bake cones for 15 to 20 minutes, until golden brown. Remove from oven and cool slightly on a rack. Gently remove metal cone moulds and let cones cool completely. Can be stored in an airtight container at room temperature for up to 1 day.
  6. In a shallow bowl, mix sugar and cinnamon.
  7. Brush cones with melted better and dust with cinnamon sugar. Place cones tip-side up on a baking sheet.
  8. Reserve 2 tbsp (30 ml) crushed pistachios for garnish. Place remaining pistachios in a small plate.
  9. Spoon Eggnog Pastry Cream into a piping bag with a ½-in (1.25 cm) round nozzle tip. Pipe cream into prepared pastry cones, filling to brim. Gently press filled cones over plate of pistachios to coat base of cones, then place on a baking sheet. The pistachios will “seal” cones so they can be placed standing tip-side up or laid on their sides.
  10. Place white chocolate in a small heatproof bowl over a small saucepan with simmering water, making sure bowl does not touch water. Stir until fully melted. Transfer melted chocolate to a small piping bag. Cut a small hole at tip of bag, about ¼-in (0.6 cm) in diameter. Pipe drips of chocolate from tip of each cone to slide gently down sides, then stand cones on a plate. Sprinkle wet chocolate with reserved crushed pistachios. Transfer cones to a serving platter standing tall like festive “trees” or laid on their sides.
  11. In a medium saucepan over medium heat, bring eggnog, milk, sugar and salt to a simmer. Remove from heat.
  12. In a medium bowl, stir egg yolks and cornstarch. Add a ladleful of warm eggnog mixture and briskly stir to temper eggs. Repeat this step. Slowly add tempered eggs to rest of eggnog mixture and return to heat. Continue cooking over medium heat, stirring constantly, until mixture thickens and first bubble pops. Remove from heat.
  13. Add butter, vanilla, rum (if desired) and nutmeg. Stir until butter has melted and all ingredients are combined. Cover surface with plastic wrap to avoid a film forming. Cool slightly, then refrigerate for at least 4 hours and up to 3 days.
Email Recipe
Email Recipe

Drink Pairings

No-Bake Cranberry Eggnog Parfaits

These visually stunning single-serve desserts are sure to impress guests at a celebration potluck or an elegant soirée. Tangy cranberries, silky eggnog custard, and fluffy pillows of whipped cream combine for parfait perfection! Pair them with Moscato d'Asti Ruffino or Carolans Irish Cream for a delightful match.
Ingredients Instructions

Ingredients

Serves 6
¾ cup (180 ml) cranberry sauce
1 cup (250 ml) eggnog
¾ cup (180 ml) milk
½ cup + 1 tbsp (140 ml) granulated sugar, divided
½ tsp (2.5 ml) ground nutmeg
½ tsp (2.5 ml) ground cinnamon
4 egg yolks
⅛ tsp (a pinch) salt
1½ tbsp (22.5 ml) vanilla extract, divided
1½ tsp (7.5 ml) cornstarch
2 tbsp (30 ml) butter
1 cup (250 ml) whipping cream
½ cup (125 ml) crushed praline or SKOR bars, for garnish
cranberries, for garnish

Instructions

  1. Divide cranberry sauce equally into each of 6 heatproof glass dessert bowls. Set aside.
  2. In a medium saucepan over medium heat, heat eggnog, milk, ¼ cup (60 ml) sugar and the nutmeg and cinnamon until sugar has melted and mixture comes to a simmer. Remove from heat.
  3. In a large bowl, whisk egg yolks, ¼ cup (60 ml) sugar, salt, 1 tbsp (15 ml) vanilla and cornstarch until combined and no lumps remain.
  4. Using a ladle, slowly and carefully pour about ½ cup (125 ml) warm milk mixture over egg mixture, stirring vigorously to avoid scrambling eggs. Pour back into saucepan with remaining milk and whisk to combine. Return saucepan to medium heat and stir mixture constantly until it thickens to consistency of custard. Stop at first bubble that pops. Remove from heat and immediately add butter. Whisk vigorously for about 30 seconds. Strain through a fine-mesh strainer into a bowl to remove any lumps.
  5. Pour custard into dessert bowls with cranberry sauce, dividing equally. Cover surface of custard with plastic wrap and refrigerate for 2 to 3 hours, until set.
  6. In a medium bowl, whisk whipping cream and remaining 1 tbsp (15 ml) sugar and ½ tbsp (7.5 ml) vanilla until medium peaks form. Spoon as desired over custard. Can be made ahead and refrigerated for up to 1 day. When ready to serve, garnish with crushed praline and cranberries as desired.
Email Recipe
Email Recipe

Drink Pairings

Whipped Brie with Roasted Grapes

Rich and indulgent yet undeniably light and airy, this whipped brie topped with a spiced Licor 43 Syrup, pistachios and roasted grapes is sure to be an instant classic at any holiday gathering. Enjoy this appetizer with any of the following: Steller's Jay Oliver Brut, Fort Berens Chardonnay, Sumac Ridge Oliver Private Reserve, or Hoyne Brewing Pilsner.
Ingredients Instructions

Ingredients

Serves a large family-sized gathering
1½ lbs (680 g) brie, cold
2 cups (500 ml) grapes (preferably Concord, Coronation or other dark, sweet variety)
1 tbsp (15 ml) grapeseed oil
1 tsp (5 ml) chopped fresh rosemary
⅛ tsp (a pinch) salt
2 tbsp (30 ml) whipping cream
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (60 ml) toasted shelled pistachios
Licor 43 Syrup, make ahead, recipe follows
Sliced fresh baguette, crackers or sliced apples, to serve
LICOR 43 SYRUP
1 tsp (5 ml) whole black peppercorns
½ tsp (2.5 ml) coriander seeds
½ stick cinnamon
1 cup (250 ml) Licor 43
½ × 3-in (1.25 × 7.5 cm) strip orange peel
¼-in (0.6 cm) slice fresh ginger

Instructions

  1. Preheat oven to 425 F (220 C). Line a baking sheet with parchment.
  2. Cut rind from brie. Discard rind and cut remaining cheese into roughly 1-in (2.5 cm) pieces. Transfer to bowl of a stand mixer and let come to room temperature, about 45 minutes.
  3. In a mixing bowl, toss grapes with grapeseed oil, rosemary and salt. Spread onto lined baking sheet and transfer to oven. Roast for about 20 minutes, until softened and just beginning to split.
  4. Fit stand mixer with whisk attachment, add whipping cream to softened brie and whip on medium-high speed, until smooth, 3 to 4 minutes, scraping down sides of bowl as needed. With mixer running, slowly pour in olive oil and continue to whip for another 4 to 5 minutes, until lightened and fluffy.
  5. To assemble, spread whipped brie on a serving dish or platter, leaving a slightly raised border around edges. Arrange roasted grapes on top of brie and sprinkle with toasted pistachios. Drizzle with Licor 43 Syrup. Serve with sliced baguette, crackers or sliced apples.
  6. LICOR 43 SYRUP | Makes about ½ cup (125 ml)
  7. In a small saucepan over medium-high heat, combine peppercorns, coriander seeds and cinnamon stick and toast until fragrant, about 45 seconds. Add Licor 43, orange peel and ginger and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, cool and strain. Can be stored in an airtight container in refrigerator for up to 1 month.
Email Recipe
Email Recipe

Drink Pairings

Subscribe to Dairy