Cookie Wreath

Celebrate the season with a stunning holiday cookie wreath that’s as delightful to admire as it is to eat! This festive creation starts with a versatile dough divided into three portions, each infused with unique flavours: zesty orange, rich chocolate, and warming ginger. The result is a vibrant, aromatic assortment of cookies that come together to form a beautiful, edible wreath—perfect for decorating the table or gifting to loved ones. Serve this cookie wreath with Amarula Cream Liqueur or On The Rocks Effen Espresso Martini.
Ingredients Instructions

Ingredients

Serves 10-12
2¼ cups (560 ml) icing sugar
1½ cups (375 ml) unsalted butter, room temperature
1½ cups (375 ml) unsalted butter, room temperature
1 large egg
1 large egg white
3¾ cups + 2 tbsp (960 ml) all-purpose flour, divided, plus extra for rolling cookies
1½ tsp (7.5 ml) baking soda
1½ tsp (7.5 ml) cream of tartar
½ tsp (2.5 ml) fine sea salt
1 tbsp (15 ml) finely grated orange zest
¼ cup (60 ml) Dutch-processed cocoa powder
2 tbsp (30 ml) molasses
1 tsp (5 ml) ground ginger
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
icing, jam, sprinkles, chopped nuts or other decorations, for garnish

Instructions

  1. In bowl of a stand mixer fitted with paddle attachment, mix icing sugar, butter, vanilla, egg and egg white until well combined.
  2. In a medium bowl, whisk 3¾ cups (930 ml) flour, baking soda, cream of tartar and salt. Add dry flour mixture to icing sugar mixture and combine until dough just comes together. Divide dough equally into thirds and place into 3 separate medium bowls.
  3. To first bowl, add orange zest and 1 tbsp (15 ml) flour and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  4. To second bowl, add cocoa powder and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  5. To third bowl, add molasses, ginger, cinnamon, cardamom and remaining 1 tbsp (15 ml) flour. Use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  6. Refrigerate all 3 doughs for at least 3 hours or up to 24 hours.
  7. Preheat oven to 350 F (175 C). Line 3 or 4 baking sheets with parchment and set aside.
  8. Lightly flour a clean work surface. Working with 1 dough at a time, roll out dough to ¼-in (0.6 cm) thick. Cut into desired shapes with 2- to 3-in (5 to 7.5 cm) cookie cutters. Place cookies at least 1-in (2.5 cm) apart on 1 of prepared baking sheets. After cutting as many cookies as possible, lightly press scraps of dough together and reroll before cutting out more cookies. Place cookie-filled baking sheet in freezer for 10 to 20 minutes. Repeat rolling, cutting and chilling with remaining 2 doughs.
  9. Bake chilled cookies, 1 sheet at a time, until set around edges, 8 to 12 minutes. Baking time will vary depending on which dough you are baking and shape and size of your cookies. Let cookies cool for 5 minutes on baking sheet before transferring to a rack to cool completely at room temperature.
  10. Garnish cookies as desired before arranging on a platter in a wreath shape. To obtain a fuller look, layer cookies 2 to 3 high. Finish off wreath with a ribbon or bow, if desired.
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Drink Pairings

Negroni Pavlova Wreath

This showstopping edible pavlova wreath is sure to be the highlight of your holiday table. The bitter notes of Negroni-soaked oranges and tart pomegranate arils perfectly balance the sweetness of the pavlova, offering a delightful burst of flavour in every bite. Pair this pavlova with Campari Negroni or Glayva.
Ingredients Instructions

Ingredients

Serves 10-12
6 large egg whites, room temperature
½ tsp (2.5 ml) cream of tartar
1½ cups (375 ml) granulated sugar
1 tsp (5 ml) distilled white vinegar
1 tsp (5 ml) vanilla extract
6 tbsp (90 ml) Campari Negroni
⅓ cup (80 ml) light brown sugar
4 oranges, divided
2 cups (500 ml) whipping cream
2 tbsp (30 ml) skim milk powder (optional)
¼ cup (60 ml) pomegranate arils
¼ cup (60 ml) toasted shelled pistachios, roughly chopped
icing sugar, for garnish (optional)

Instructions

  1. Preheat oven to 250 F (120 C). Line a baking sheet with parchment. Trace a 9-in (23 cm) diameter circle on parchment. Trace a 4½-in (11.25 cm) diameter circle in centre of larger circle. Turn parchment over so food does not directly touch traced circles. Set aside.
  2. In bowl of a stand mixer fitted with whisk attachment, combine eggs whites and cream of tartar. Whip on medium-high speed until soft peaks form. Gradually add sugar, a couple of tablespoons at a time, beating until stiff, glossy peaks form. Add vinegar and vanilla and whisk on medium-high until fully incorporated.
  3. Dollop big spoonfuls of meringue onto parchment in a ring shape, using traced ring as a guide. Using back of a spoon, create small indents in each dollop of meringue.
  4. Bake meringue until ring easily lifts off parchment, about 1½ hours. Turn oven off and allow meringue to cool in oven with door closed.
  5. While pavlova cools, make Negroni-soaked oranges. In a small saucepan over medium-high heat, stir Campari Negroni and brown sugar and bring to a boil. Reduce heat to medium and let simmer and reduce until slightly thickened, about 3 minutes. Remove from heat.
  6. Meanwhile, wash 2 oranges well and thinly slice into rounds. Using a paring knife, cut away peel and pith of remaining 2 oranges. Working over a small bowl to catch any juice, cut between membranes to release orange segments. Place orange slices and segments into saucepan with warm Negroni syrup. Set aside and allow to cool to room temperature.
  7. Just before ready to serve, place whipping cream and milk powder (if desired) in a large bowl (the milk powder helps stabilize whipping cream so it can hold lovely swoops without weeping). Using a whisk, whip to firm peaks.
  8. Place pavlova wreath on a serving platter. Dollop whipped cream over wreath, then garnish with Negroni-soaked orange slices and segments, pomegranate arils and toasted pistachios. Garnish with a dusting of icing sugar (if desired) and serve immediately. Any leftover Negroni syrup may be served alongside for guests to spoon over their portion.
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Drink Pairings

Spiced Gingerbread Cake

’Tis the season for sugar, spice, and everything nice—and this cake embodies that festive spirit beautifully. Filled with a zesty lime rum curd and topped with a luscious white chocolate cream cheese frosting, this dessert is both indulgent and sophisticated, making it a showstopper for any occasion. Feel free to garnish as desired; gingerbread cookies, candied rosemary trees, or sugared cranberries would all be lovely options. Pair this recipe with Wayne Gretzky Cream Liqueur or The Kraken Gold Spiced Rum.
Ingredients Instructions

Ingredients

Serves 10-12
LIME RUM CURD
5 large egg yolks
1 tbsp (15 ml) cornstarch
½ cup (125 ml) unsalted butter, room temperature
2 tbsp (30 ml) finely grated lime zest
¾ cup + 2 tbsp (210 ml) fresh lime juice
2 tbsp (30 ml) The Kraken Gold Spiced Rum
1 cup (250 ml) granulated sugar
SPICED GINGERBREAD CAKES
¾ cup (180 ml) unsalted butter, plus more for greasing pans
½ cup (125 ml) whipping cream
¾ cup + 2 tbsp (210 ml) whole milk
2 large eggs, room temperature
⅔ cup (160 ml) firmly packed light brown sugar
½ cup (125 ml) liquid clover honey
1-in (2.5 cm) piece fresh ginger, grated
2½ cups (625 ml) all-purpose flour
1½ tsp (7.5 ml) baking soda
2 tsp (10 ml) ground ginger
2 tsp (10 ml) ground cinnamon
1 tsp (5 ml) ground cloves
1 tsp (5 ml) ground cardamom
½ tsp (2.5 ml) fine sea salt
WHITE CHOCOLATE CREAM CHEESE FROSTING
10½ oz (300 g) white chocolate, coarsely chopped
12 oz (340 g) cream cheese, room temperature
½ cup (125 ml) butter, room temperature
1 tbsp (15 ml) sour cream
½ tsp (2.5 ml) vanilla extract

Instructions

  1. To make Lime Rum Curd, in a large bowl, whisk egg yolks and cornstarch until well combined. Set aside.
  2. Cut butter into cubes and set aside.
  3. In a shallow sauté pan or large saucepan over medium heat, combine lime zest and juice, rum and sugar and whisk continuously until mixture starts to simmer.
  4. Still whisking continuously, very slowly pour about three-quarters of lime mixture into egg mixture. Pour now-tempered egg mixture back into sauté pan with remaining lime mixture and set over low to medium-low heat. Cook, whisking continuously, until mixture thickens and reaches 180 F (82 C) on a digital thermometer, about 5 minutes. Take care, as mixture can curdle easily if heat is too high or you stop whisking. Once mixture has reached desired temperature, remove pan from heat and immediately whisk in cubed butter, 1 cube at a time, making sure each piece is fully melted and incorporated before adding next piece. Pour curd into a heatproof jar or bowl and cover with plastic wrap or parchment so that it is touching surface of curd. This will prevent a skin from forming on top of curd. Refrigerate while making cake, or for up to 1 week.
  5. To make Spiced Gingerbread Cakes, preheat oven to 350 F (175 C). Grease two 6-in (15 cm) round cake pans and line with parchment. Set aside.
  6. In a small saucepan over medium heat, melt butter, stirring occasionally. Add cream and milk and bring mixture to a hard simmer, stirring constantly. Remove saucepan from heat and set aside.
  7. In bowl of a stand mixer fitted with paddle attachment, combine eggs and brown sugar. Beat on medium speed until pale, about 4 minutes. Add honey and fresh grated ginger and mix until well incorporated.
  8. Into a large bowl, sift flour, baking soda, spices and salt. Add a third of flour mixture to egg mixture and incorporate on low speed until smooth. Add a third of butter mixture and mix in at low speed. Continue alternating between adding dry and wet ingredients to batter while mixing on low speed until well incorporated, taking care not to overbeat.
  9. Divide batter evenly among prepared cake pans, making sure tops sit level. Bake in preheated oven until a cake tester comes out clean, 40 to 50 minutes. Let cakes cool in pans for 15 minutes before turning out onto a rack and letting cool completely at room temperature. Cakes can be stored in an airtight container in refrigerator for up to 4 days.
  10. While cakes cool, make White Chocolate Cream Cheese Frosting. Place chopped chocolate in a heatproof bowl and melt in microwave in 15-second bursts, stirring in between, until chocolate is mostly melted. Stir without further heating until chocolate is completely melted. Let cool until just slightly warm to touch, 80 to 85 F (27 to 29 C) on a digital thermometer.
  11. In bowl of a food processor fitted with S blade, combine cream cheese, butter and sour cream. Process, scraping down sides of bowl as needed, until smooth and creamy. Add cooled, melted white chocolate and pulse several times to incorporate. Add vanilla and pulse until incorporated. Can be stored in an airtight container in refrigerator for up to 1 week. Let frosting come to room temperature before using so that it is easier to work with.
  12. When ready to assemble, level each cake by slicing off cake domes, then cut each cake in half lengthwise to yield 4 cake layers. Use 1 base layer for bottom of cake and second base layer, unsliced side up, for top of cake to avoid crumbs in frosting. Place first cake layer on a cake stand or plate and spread a thin layer of frosting on top, smoothing it with a palette knife. Place one-third of frosting in a piping bag fitted with a large plain round tip. Pipe a frosting dam around edge of cake layer, then use a spoon to fill with an even layer of lime rum curd. The frosting dam should stop any curd from escaping out sides of cake. Place second cake layer on top and repeat steps to pipe frosting and spread lime rum curd, then add third cake layer and repeat again. After adding final cake layer, cover top and sides of cake with a very thin layer of frosting and smooth with a palette knife, allowing portions of cake to remain visible and creating a semi-naked cake appearance. Finish decorating as desired. Place cake in refrigerator for about 30 minutes to allow frosting to firm up a bit and set cake layers together.
  13. To serve, slice cake with a clean, sharp knife that has been warmed under hot water. Wipe blade clean after each slice.
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Drink Pairings

Fried Ravioli with Beer Ranch Sauce

Get ready to kick your game day spread up a notch with a dish that scores big on taste. We’re talking crispy, golden pockets of cheesy goodness that are practically begging to be dunked in a creamy, beer-infused ranch dip. This combo is the ultimate play for your taste buds, perfect for munching while you cheer on your team. Pair fried ravioli with Asahi Super Dry 0.0%, Phillips Iota Hazy IPA, or Superflux Happyness West Coast IPA.
Ingredients Instructions

Ingredients

Serves 6
1 cup (250 ml) all-purpose flour
2 to 3 eggs
1½ cups (375 ml) bread crumbs
1 cup (250 ml) finely grated Parmesan
2 tsp (10 ml) dried Italian herb seasoning
1 × 12 oz (340 g) bag refrigerated or frozen cheese ravioli, thawed and patted dry if necessary
vegetable oil, for frying
BEER RANCH SAUCE
¼ cup (60 ml) plain Greek yogurt
½ cup (125 ml) full-fat sour cream
¼ cup (60 ml) Parallel 49 Craft Pale Ale
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
2 tsp (10 ml) dried dill
kosher salt and freshly ground black pepper, to taste

Instructions

  1. To prepare Beer Ranch Sauce, In a medium bowl, whisk yogurt, sour cream, beer, garlic powder, onion powder and dill. Season with salt and pepper. Refrigerate until ready to use. Store in an airtight container in refrigerator for up to 4 days.
  2. For ravioli, line up 3 shallow bowls. In first bowl, place flour. In second bowl, whisk eggs until thoroughly beaten. In third bowl, whisk bread crumbs, Parmesan and Italian herb seasoning.
  3. Working with 1 ravioli at a time, dredge in flour mixture, taking care to tap off excess flour. Dip in egg and let excess drip off. Press into bread crumb mixture to coat thoroughly, then place on a rimmed baking sheet. Coat remaining ravioli.
  4. In a large, heavy-bottomed skillet or saucepan over medium-high heat, heat at least 2-in (5 cm) oil to 375 F (190 C) on a deep-frying thermometer. Line a clean baking sheet with paper towel.
  5. Working in batches, deep-fry ravioli, turning occasionally, until golden brown and crisp, 3 to 5 minutes. Transfer to lined baking sheet to drain while continuing to fry remaining coated ravioli.
  6. Once all are fried, transfer ravioli to a serving platter with a bowl of Beer Ranch Sauce alongside for dipping.
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Drink Pairings

Blooming Quesadilla with Guacamole Sauce

This recipe elevates the classic quesadilla into a fun, crowd-pleasing masterpiece that will have everyone coming back for seconds and thirds. Convenient handheld pockets of melted cheese and seasoned chicken, all beautifully fanned out and ready for dipping. Enjoy alongside Ole Cocktail Co Margarita Mocktail or Cabron Cantarito.
Ingredients Instructions

Ingredients

Serves 10
3 cups (750 ml) shredded roasted chicken (from 1 rotisserie chicken)
1 red bell pepper, diced
2 green onions, thinly sliced, plus more for garnish
1 jalapeño pepper, finely chopped
1 cup (250 ml) store-bought taco sauce or salsa of choice
16 to 18 (6-in/15 cm) flour tortillas
3 cups (750 ml) shredded Monterey Jack
3 cups (750 ml) shredded sharp cheddar
Guacamole Sauce, to serve, recipe follows
fresh cilantro leaves, for garnish
GUACAMOLE SAUCE
2 large avocados, pitted and peeled
½ cup (125 ml) fresh cilantro leaves
¼ cup (60 ml) Jose Cuervo Especial Silver Tequila
2 tbsp (30 ml) fresh lime juice, plus more to taste
¼ tsp (1 ml) ground cumin
1 tsp (5 ml) kosher salt, plus more to taste

Instructions

  1. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment. Place a 4-in (10 cm) ramekin in centre of prepared baking sheet and set aside.
  2. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment. Place a 4-in (10 cm) ramekin in centre of prepared baking sheet and set aside.
  3. In a large bowl, stir shredded chicken, diced bell peppers, green onions, chopped jalapeños and taco sauce until thoroughly combined. Set aside.
  4. Cut each tortilla in half. Add about 2 tbsp (30 ml) each Monterey Jack, cheddar and chicken mixture to each tortilla half, spreading almost to edges. Roll tortillas into cones, starting from cut edge and making sure not to push ingredients out of tortilla.
  5. With about 13 tortilla cones, create a ring around ramekin on prepared baking sheet, placing cones seam-side down and with points of cones facing centre, touching ramekin. Sprinkle some Monterey Jack and cheddar over this layer. Repeat with remaining cones to make 2 more layers, finishing with rest of Monterey Jack and cheddar. Remove ramekin from centre of ring.
  6. Bake until cheese is melted and edges of tortillas are crispy, 15 to 20 minutes. You can make Guacamole Sauce while blooming quesadilla bakes.
  7. For Guacamole Sauce, in pitcher of a blender, combine avocados, cilantro, tequila, lime juice, cumin and salt. Blend until smooth, scraping down sides of pitcher as needed. Season with more salt and lime juice, if desired. Transfer to a serving bowl.
  8. Carefully transfer blooming quesadilla to a serving platter. Add Guacamole Sauce to ramekin used to shape blooming quesadilla before baking. Place in centre of quesadilla ring before garnishing quesadillas with cilantro and sliced green onions. Best served while still warm.
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Drink Pairings

Rye Chocolate Pretzel Cookie Cake

This giant cookie is designed to delight a crowd. A decadent creation, this cookie cake is a sweet and satisfying treat that offers layers of texture thanks to creamy puddles of chocolate, crunchy cacao nibs and salty pretzels. Serve this pretzel cookie with Kilkenny Irish Cream Ale Draught.
Ingredients Instructions

Ingredients

Serves 8-10
1½ cups (375 ml) all-purpose flour
⅓ cup (80 ml) cocoa powder
½ tsp (2.5 ml) baking soda
¼ tsp (1 ml) kosher salt
½ cup (125 ml) unsalted butter, room temperature
½ cup (125 ml) granulated sugar
½ cup (125 ml) packed light brown sugar
1 large egg
1 tbsp (15 ml) Alberta Premium Canadian Rye Whisky
½ cup (125 ml) mini pretzels, divided
3½ oz (105 g) bittersweet chocolate, chopped
4 tbsp (60 ml) cacao nibs, divided

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a large bowl, whisk flour, cocoa powder, baking soda and salt until well combined. Set aside.
  3. In bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add egg and whisky and beat again on medium speed until well combined, about 1 minute. With mixer running on low, gradually add flour mixture, beating until just combined, about 1 minute. Lightly crush ¼ cup (60 ml) pretzels, then fold them in along with chopped chocolate and 3 tbsp (45 ml) cacao nibs.
  4. Transfer cookie dough to a large sheet of parchment. Cover top with another sheet of parchment and roll out dough to a 9-in (23 cm) round. Remove and discard top layer of parchment and trim edges if desired for a cleaner-looking final cookie cake. Transfer dough round on parchment to a large baking sheet. Sprinkle with remaining 1 tbsp (15 ml) cacao nibs and ¼ cup (60 ml) whole pretzels, pressing lightly into dough to adhere.
  5. Bake until just set around edges and a slight indent remains when you press your finger into cookie, about 15 minutes. Let cool on baking sheet for at least 20 minutes, then cut into wedges and serve.
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Drink Pairings

Buttered Popcorn Risotto

Dinner and a movie with a bit of a plot twist. This creamy and delicious risotto, spiked with loads of popcorn flavour, makes for a great weekday dinner. Pair this Buttered Popcorn Risotto with Viognier Yalumba Y Series or Bread & Butter Chardonnay.
Ingredients Instructions

Ingredients

Serves 4 as a main course or 6 as a starter
1 tbsp + ¼ cup (75 ml) unsalted butter, divided
2 cups (500 ml) yellow onion cut into ⅛-in dice, divided
3 tbsp (45 ml) minced garlic, divided
1 × 12 oz (341 ml) can corn niblets
4 cups (1 L) low-sodium chicken stock
4 cups (1 L) white cheddar popcorn, plus more for garnish
1½ cups (375 ml) arborio rice
1 tsp (5 ml) salt, plus more to taste
1 cup (250 ml) Bread & Butter Chardonnay
2 tbsp (30 ml) nutritional yeast
½ cup (125 ml) finely grated Parmigiano-Reggiano, plus more for garnish
freshly ground black pepper, to taste
fresh chives, for garnish
truffle oil or melted butter, for garnish (optional)

Instructions

  1. In a medium saucepan over medium heat, melt 1 tbsp (15 ml) butter. Add 1 cup (250 ml) onions and 2 tbsp (30 ml) garlic and sauté until softened, 2 to 3 minutes. Add corn, stock and popcorn and bring to a boil. Remove from heat and purée until smooth. Strain and keep warm.
  2. In a separate medium saucepan over medium-high heat, melt remaining ¼ cup (60 ml) butter. Add remaining onions and garlic and sauté until soft but not browned, about 5 minutes. Stir in arborio rice, add salt and cook until rice turns slightly translucent, then pour in wine and cook until mostly absorbed. Add enough popcorn stock to barely cover rice and reduce heat to a low simmer. Stirring regularly, continue cooking risotto, adding another ladle of popcorn stock as needed to keep covered. Cook until rice is al dente but no longer has a starchy centre, about 20 minutes.
  3. Once cooked, stir in nutritional yeast and Parmigiano-Reggiano and season with pepper. Finished consistency should be saucy and creamy but hold a bit of shape for a few seconds when stirred.
  4. Transfer to serving dishes and garnish with extra popcorn, Parmigiano-Reggiano and chives. Drizzle with truffle oil or melted butter if desired.
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Drink Pairings

Sour Cream & Onion Potato Chip Frittata

Packed with the nostalgic flavours of sour cream and onion, this frittata is a great weekday meal solution that might not even require a trip to the grocery store. Serve this Frittata with Steller’s Jay Oliver Brut or Oyster Bay Marlborough Chardonnay.
Ingredients Instructions

Ingredients

Serves 2 to 3 as part of a main course
2 tbsp (30 ml) butter
1 yellow onion, thinly sliced
1 clove garlic, minced
½ tsp (2.5 ml) fresh thyme leaves
6 eggs
1 cup (250 ml) sour cream, divided
2 tbsp (30 ml) milk
¼ cup (60 ml) finely shredded aged white cheddar
5 strips cooked bacon, roughly chopped
2½ cups (625 ml) lightly crushed sour cream and onion potato chips, plus more for garnish (use sturdy, kettle-style chips for best results)
3 tbsp (45 ml) finely chopped fresh chives
¼ tsp (1 ml) onion powder

Instructions

  1. Preheat oven to 325 F (160 C) and set rack to centre position.
  2. In a non-stick skillet over medium-high heat, melt butter. Add onions and sauté until they start to brown. Reduce heat to medium-low, add garlic and thyme and continue to cook until onions are fully softened and a light amber colour, about 15 more minutes.
  3. In a medium mixing bowl, gently whisk eggs, ½ cup (125 ml) sour cream and milk until smooth, then mix in cheddar, bacon and caramelized onions.
  4. Pour egg mixture back into pan, add crushed potato chips, transfer to oven and cook until eggs are barely set, about 15 minutes.
  5. While frittata is cooking, mix remaining ½ cup (125 ml) sour cream with chives and onion powder and set aside.
  6. Remove frittata from oven, run a knife or spatula around edges of pan and slide frittata onto a serving plate. Garnish with dollops of sour cream and chive mixture and a few more potato chips.
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Drink Pairings

Parsnip Loaf Cake with Brown Butter Cream Cheese Frosting & Brandy Snaps

This showstopping loaf cake showcases the sweeter side of the humble parsnip. Widely available during cooler months, parsnips have a nutty, earthy, starchy and naturally sweet flavour. Complemented by big swoops of decadent Brown Butter Cream Cheese Frosting and crisp Brandy Snaps, this cake can easily stand alongside more elaborate fall treats. Serve this Parsnip Loaf Cake with Forty Creek Butter Tart Cream Liquor.
Ingredients Instructions

Ingredients

Serves 10
PARSNIP LOAF
1 cup (250 ml) cake flour
¾ cup (180 ml) all-purpose flour
⅓ cup (80 ml) almond flour
1½ tsp (7.5 ml) ground ginger
1½ tsp (7.5 ml) ground cinnamon
¼ tsp (1 ml) ground allspice
½ tsp (2.5 ml) ground cardamom
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ cup (125 ml) unsalted butter, room temperature
½ cup (125 ml) packed light brown sugar
½ cup (125 ml) granulated sugar
½ tsp (2.5 ml) finely grated orange zest
2 large eggs, room temperature
2½ tsp (12.5 ml) vanilla extract
⅓ cup (80 ml) plain Greek yogurt
1½ cups (375 ml) peeled and shredded parsnips (2 to 3 medium parsnips)
BROWN BUTTER CREAM CHEESE FROSTING
6 tbsp (90 ml) unsalted butter
4 oz (110 g) cream cheese, room temperature 
2 tsp (10 ml) liquid clover honey 
1 tsp (5 ml) vanilla extract 
½ tsp (2.5 ml) kosher salt 
1½ cups (375 ml) icing sugar, sifted, plus more as needed
1 to 2 tbsp (15 to 30 ml) whipping cream, as needed
BRANDY SNAPS
½ cup (125 ml) unsalted butter
½ cup (125 ml) liquid clover honey
¼ cup (60 ml) firmly packed light brown sugar
¼ cup (60 ml) granulated sugar
¾ cup (180 ml) all-purpose flour
⅛ tsp (a pinch) fine sea salt
¼ tsp (1 ml) ground ginger
1 tbsp (15 ml) St. Rémy VSOP Brandy

Instructions

  1. To make the parsnip loaf, Preheat oven to 350 F (175 C). Line a 5 × 9-in (2 L) loaf pan with parchment, leaving an overhang on all sides.
  2. In a medium bowl, whisk all flours, ginger, cinnamon, allspice, cardamom, baking soda and baking powder. Set aside.
  3. In a stand mixer fitted with whisk attachment, whisk butter, both sugars and orange zest on medium speed, scraping down sides of bowl as needed, until well combined and fluffy, 2 to 3 minutes. Add eggs 1 at a time, whisking well after each. Add vanilla, whisking well to incorporate. Alternate adding dry ingredients in 3 additions and yogurt in 2 additions, whisking slowly after each addition until just combined before adding next. A few flour streaks are okay. Remove bowl from mixer and use a rubber spatula to fold in shredded parsnips. 
  4. Scoop half of batter into prepared loaf pan. Evenly smooth into corners. Scoop remaining batter into pan and smooth into an even layer. 
  5. Bake loaf until risen and golden brown, 55 minutes to 1 hour. A wooden skewer inserted into centre of cake should come out clean or with only a few moist crumbs. Cool cake in pan on a rack for 20 minutes. Carefully remove cake from pan with help from excess parchment before removing parchment from cake. Continue cooling cake on rack to room temperature.
  6. When ready to serve, dollop and spread Brown Butter Cream Cheese Frosting overtop cake and garnish with some Brandy Snaps. Slice and serve with extra Brandy Snaps on side.
  7. BROWN BUTTER CREAM CHEESE FROSTING
  8. Start by making brown butter. In a small frying pan over medium heat, melt butter. Once butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour browned butter into a bowl, skim and discard any foam from top and cool to room temperature, stirring occasionally.
  9. To make frosting, in bowl of a stand mixer fitted with paddle attachment, cream ¼ cup (60 ml) room-temperature brown butter, cream cheese, honey, vanilla and salt until creamy and well combined, about 2 minutes. Scrape down sides of bowl as needed. Add sifted icing sugar ½ cup (125 ml) at a time, beating well after each addition and scraping down sides of mixing bowl as needed. Beat on high until frosting is fluffy and holds a peak. If frosting is too thick, add 1 to 2 tbsp (15 to 30 ml) whipping cream, beating until well incorporated. If frosting is too thin, beat in more icing sugar, a couple of tablespoons at a time, until desired texture is achieved. Frosting can be made ahead and stored in an airtight container in refrigerator for up to 1 week. Bring frosting back to room temperature and whip to revive before frosting cake.
  10. BRANDY SNAPS
  11. Preheat oven to 325 F (160 C). Line a baking sheet with a baking mat or parchment. 
  12. In a small saucepan over medium heat, melt butter with honey and sugars, stirring constantly with a wooden spoon. Once at a rolling simmer, allow mixture to bubble and cook for 1 minute. Remove saucepan from heat and stir in flour, salt, ginger and brandy until just combined. At this point, batter can be stored in an airtight container in refrigerator until ready to bake, up to 4 days.
  13. Using a measuring teaspoon, drop rounds of batter onto prepared baking sheet. Only do 6 to 8 dollops of batter, as cookies will spread out significantly in oven.
  14. Bake until bubbling, lacy and golden brown, 10 to 13 minutes. Remove baking sheet from oven and allow brandy snaps to cool on sheet for about 2 minutes. Gently lift snaps 1 at a time and drape them over a rolling pin. Once cool, remove brandy snaps from rolling pin and repeat with remaining batter. These are best enjoyed within a day of making.
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Drink Pairings

Fall Medley Salad with Bourbon Vinaigrette

Add some vibrant colour to your holiday table with this gorgeous salad Fall Medley Salad. Filled with a cornucopia of seasonal produce and crowned with a zippy Bourbon Vinaigrette, it’s a fresh, festive side dish, perfect for any fall gathering. Look to Jim Beam Kentucky Bourbon for a great pairing option for this salad.
Ingredients Instructions

Ingredients

Serves 8-10
1 medium acorn squash, halved, seeds removed and sliced
1 cup (250 ml) peeled and halved cipollini onions
8 oz (225 g) halloumi, cut into ½-in (1.25 cm) cubes
3 tbsp (45 ml) grapeseed oil
kosher salt and freshly ground black pepper, to taste
3 cups (750 ml) water
1½ cups (375 ml) uncooked farro
Bourbon Vinaigrette, make ahead, recipe follows
2 small bulbs kohlrabi, peeled and sliced paper-thin
4 cups (1 L) mixed baby greens
2 rainbow carrots, peeled into ribbons
1 Gala, Honeycrisp or Cosmic Crisp apple, halved, cored and thinly sliced
¼ cup (60 ml) toasted walnuts, coarsely chopped
⅓ cup (80 ml) pomegranate arils
⅓ cup (80 ml) microgreens, for garnish (optional)
BOURBON VINAIGRETTE | Makes about 1½ cups (375 ml)
¼ cup (60 ml) Jim Beam Kentucky Straight Bourbon Whiskey
1 tbsp (15 ml) minced shallots
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) liquid clover honey
¾ cup (180 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 425 F (220 C). Line 2 baking sheets with parchment.
  2. Place squash and onions on 1 sheet and halloumi on other sheet. Drizzle squash, onions and halloumi equally with oil and sprinkle with salt and pepper. Arrange vegetables and halloumi in a single layer on trays and roast, tossing once or twice, until squash is tender, onions are soft and halloumi is golden brown around edges, 20 to 30 minutes.
  3. While vegetables and halloumi roast, cook farro. In a medium saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally, until water is absorbed and farro is tender, about 20 minutes. Remove from heat, uncover and fluff with a fork. While warm, drizzle with a couple tablespoons of Bourbon Vinaigrette and stir to incorporate. Set dressed farro aside to cool to room temperature. Farro can be made ahead and stored in an airtight container in refrigerator for up to 2 days.
  4. In a small bowl, toss kohlrabi with a drizzle of Bourbon Vinaigrette until lightly coated.
  5. When ready to assemble salad, on a large platter or in a large salad bowl, gently toss mixed greens and farro to combine. Artfully arrange squash, onions, halloumi, kohlrabi, carrots, apples and walnuts. Top with a generous drizzle of vinaigrette before garnishing with pomegranate arils and microgreens, if desired. Enjoy immediately.
  6. BOURBON VINAIGRETTE | Makes about 1½ cups (375 ml)
  7. Place a tea towel under a medium bowl. In bowl, whisk bourbon, shallots, vinegar and honey.
  8. Place oil in a measuring cup. Gradually drizzle oil into bourbon mixture, whisking constantly, until dressing is homogeneous and thickened. Season to taste with salt and pepper. Can be made ahead and stored in an airtight container in refrigerator for up to 2 weeks.
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