Whiskey & Nut Baked Camembert
Celebrate St. Patrick’s Day with an Irish-inspired brunch!Ingredients
Serves 8
oil, for greasing
1 x 16 oz (500 g) Camembert wheel
3 tbsp (45 ml) Irish whiskey
1 cup (250 ml) mixed nuts (such as pecans, almonds, cashews)
2 sprigs fresh rosemary, leaves removed from stem
3 sprigs fresh thyme, leaves removed from stem
3 tbsp (45 ml) maple syrup
flaky sea salt, to taste
freshly ground black pepper, to taste
Irish soda bread, for serving*
Instructions
- Preheat oven to 400 F (200 C). With a neutral oil, lightly grease a small baking dish or pie plate, preferably one that can also be used for serving.
- Score top of Camembert cheese, cutting about ½-in (1 cm) deep. Place in prepared baking dish, scored-side up. Drizzle whiskey over top of cheese and set aside for 10 minutes.
- Meanwhile, roughly chop nuts and add to a small bowl along with rosemary leaves and thyme leaves. Toss to combine.
- Top cheese with nut and herb mixture. Drizzle maple syrup over top and bake in oven until cheese is warm and softened and nuts are fragrant, about 10 to 12 minutes. Check on cheese often while it bakes. If nuts start to brown too fast, cover loosely with foil. Season warm baked cheese with a sprinkle of flaky sea salt and black pepper. Serve immediately alongside slices of Irish soda bread.
- *Purchase store-bought or you can find this recipe with the Irish Coffee Soda Bread Pudding recipe.
Drink Pairings
Irish Coffee Soda Bread Pudding & Whiskey Caramel Sauce
Celebrate St. Patrick’s Day with an Irish-inspired brunch!Ingredients
Serves 6
INGREDIENTS FOR SODA BREAD
1½ cups (375 ml) all-purpose flour
2 cups (500 ml) whole wheat flour
1 tbsp (15 ml) baking soda
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) kosher salt
½ tsp (2.5 ml) cream of tartar
3 tbsp (45 ml) unsalted butter, cold and cut into cubes
1½ cups (375 ml) buttermilk, plus extra
1 large egg
INGREDIENTS FOR WHISKEY CARAMEL SAUCE
1½ cups (375 ml) granulated sugar
⅔ cup (150 ml) water
1 tbsp (15 ml) liquid honey
¼ cup (60 ml) unsalted butter, cut into small pieces
2 oz (60 g) cream cheese, cut into small pieces
¼ tsp (1 ml) kosher salt
¼ cup (60 ml) Irish whiskey
¼ cup (60 ml) whipping cream
INGREDIENTS FOR BREAD PUDDING
½ cup (125 ml) raisins
¼ cup (60 ml) Irish whiskey
unsalted butter, for greasing
1 tbsp (15 ml) espresso powder
1 tbsp (15 ml) boiling water
4 large eggs
¾ cup (175 ml) light brown sugar
2 cups (500 ml) whole milk
½ cup (125 ml) brewed coffee, chilled
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) kosher salt
2 tbsp (30 ml) demerara sugar
whipped cream, to serve (optional)
Instructions
- To make Soda Bread, position rack in centre of oven, then preheat to 350 F (180 C). Line a baking tray with parchment paper and set aside.
- In a large bowl, whisk together both flours, baking soda, baking powder, salt and cream of tartar. Add butter and, using your hands, rub in butter between fingertips until mixture resembles breadcrumbs. Set aside.
- In a measuring jug or medium bowl, whisk together buttermilk and egg until thoroughly combined.
- Make a well in centre of flour mixture and add buttermilk mixture. Using a fork, incorporate liquid into flour mixture until just combined and a shaggy, sticky dough forms. Fine if a few dry patches remain. DO NOT overmix dough, as resulting loaf could become tough and dense. Turn out dough onto a floured surface and, using hands or a bench scraper, quickly and gently form dough into an 8-in (20 cm) round. Place on prepared baking tray and using a serrated knife, cut a large cross across top, cutting two thirds of the way into the dough. Brush loaf lightly with a little extra buttermilk. Transfer loaf to oven and bake until a wooden skewer inserted into centre comes out clean, about 45 to 60 minutes. Transfer to a wire rack to cool completely to room temperature. Soda Bread may be made up to 3 days in advance.
- While Soda Bread cools, make Whiskey Caramel Sauce. In a medium saucepan, add sugar, water and honey, then cook over medium-high heat, stirring occasionally, until sugar has completely dissolved. Stop stirring and allow mixture to simmer until golden, about 15 to 20 minutes. Remove saucepan from heat and stir in butter, cream cheese and salt, whisking constantly until thoroughly combined. Add whiskey and cream and continue to whisk, taking care as mixture may bubble up. If not all cream cheese incorporates into sauce, blend briefly with an immersion blender or in a blender until well combined. Transfer to a heatproof container and set aside to cool to room temperature. Whiskey Caramel Sauce may be made in advance and kept covered and refrigerated for up to 1 week. When ready to serve, warm gently in a small saucepan over low heat, stirring often.
- To make Bread Pudding, place raisins in a small bowl and pour whiskey over top. Set aside for 30 minutes, stirring once or twice. Drain raisins in a fine mesh sieve, discarding remaining liquid, and set aside.
- While raisins plump, preheat oven to 350 F (180 C). Grease six 12 oz (355 ml) mini casserole dishes with butter and set aside.
- In a small bowl, whisk together espresso powder and boiling water until powder has dissolved.
- In a large bowl, whisk eggs and brown sugar until well combined. Add milk, coffee, vanilla and salt and whisk again. Whisk in espresso mixture until well incorporated. Cut loaf of soda bread into 1-in (2.5 cm) cubes, then add to coffee mixture and toss well. Divide among prepared baking dishes, pouring any remaining custard mixture over plated puddings. Let puddings soak for at least 30 minutes.
- While puddings sit, preheat oven to 350 F (180 C).
- Place bread puddings on a baking tray, cover baking dishes with tin foil and bake for 20 minutes. Uncover, sprinkle with demerara sugar and continue to bake until an instant read thermometer inserted in centre registers 165 F (74 C), about another 10 minutes. Let bread puddings cool for 10 minutes.
- Serve warm bread puddings with Whiskey Caramel Sauce and whipped cream, if desired.
Drink Pairings
Sweet & Spicy Goat’s Cheese Board
A bevy of boards, both sweet and savoury, perfect for sharing.Ingredients
Serves 8
2 tsp (10 ml) fennel seeds
2 tbsp (30 ml) ghee
4 garlic cloves, thinly sliced
½ cup (125 ml) cilantro leaves and tender stems
10½ oz (300 g) fresh goat’s cheese, at room temperature
¼ cup (60 ml) sweet mango chutney
1 small, fresh Ataulfo mango, peeled, pitted and diced
1 tsp (5 ml) flaky sea salt
1 Thai red (bird’s eye) chili, sliced into thin rounds or ½ tsp (2 ml) red chili flakes
warm naan bread, for serving
Instructions
- Add fennel seeds to a dry frying pan and place over medium heat. Toast, stirring constantly, until fragrant, about 2 minutes. Transfer to a mortar and pestle, roughly grind warm fennel seeds and set aside. If you don’t have a mortar and pestle, place seeds on a cutting board and crush them using a heavy-bottomed saucepan. Transfer to a small bowl and set aside.
- Place frying pan back over medium heat and add ghee until melted and hot. Add garlic and fry, stirring constantly, for 30 seconds. Add cilantro, taking care as it will sputter and spit when it hits the hot oil, and fry with garlic until darker in colour and garlic has turned light golden brown, about 30 seconds to 1 minute. Using a slotted spoon, transfer garlic and cilantro to a small bowl and set aside. Save remaining infused ghee for another use or discard.
- Thickly spread goat’s cheese on cutting board and use a knife or back of a spoon to add swirls, peaks and valleys in cheese.
- When ready to serve, dot sweet mango chutney over goat’s cheese, then sprinkle with diced mango, toasted fennel seeds, fried garlic and cilantro, flaky sea salt and chili flakes. Serve alongside warm naan bread for dipping.
Drink Pairings
Homemade Labneh Board
A bevy of boards, both sweet and savoury, perfect for sharing.Ingredients
Serves 8
4 cups (1 L) whole milk yogurt
½ tsp (2.5 ml) kosher salt
2 red radishes, very thinly sliced on a mandoline
1 Persian cucumber, finely diced
6 yellow cherry tomatoes, sliced into rounds
⅓ cup (75 ml) pomegranate seeds
2 tbsp (30 ml) fresh mint leaves, large leaves roughly torn
2 tbsp (30 ml) za’atar spice
2 tbsp (30 ml) extra-virgin olive oil
warm pita bread, for serving
Instructions
- Place a fine mesh sieve over a large bowl and line with 2 layers of cheesecloth. In a medium bowl, stir together yogurt and salt before transferring to cheesecloth-lined sieve. Fold corners of cheesecloth over yogurt and place in refrigerator to allow whey to drain away from yogurt for at least 24 hours and up to 36 hours, resulting in homemade labneh.
- Thickly spread labneh on cutting board. Using a knife or back of a spoon, add swirls, peaks and valleys in labneh.
- When ready to serve, sprinkle labneh with radish rounds, diced cucumber, cherry tomatoes, pomegranate seeds, mint and za’atar. Drizzle with olive oil and serve alongside warm pita bread for dipping.
Drink Pairings
Springtime Honey & Flower Butter Board
A bevy of boards, both sweet and savoury, perfect for sharing.Ingredients
Serves 8
1 cup (250 ml) unsalted butter, softened
2 tsp (10 ml) flaky sea salt
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) fresh chives, chopped
2 tbsp (30 ml) fresh mint leaves, torn or cut into chiffonade
2 tbsp (30 ml) fresh tarragon leaves, left whole or torn
2 tbsp (30 ml) edible flowers, dried or fresh
1 tbsp (15 ml) wildflower honey
warm baguette, for serving
Instructions
- In a medium bowl, mash butter with a spoon until it is the consistency of peanut butter but not melted. Transfer softened butter into a couple of piping bags fitted with different shaped and sized star piping tips. Pipe rosettes of butter onto cutting board. Alternatively, thickly spread butter onto cutting board and use a knife or back of a spoon to add swirls, peaks and valleys in butter.
- Liberally sprinkle flaky sea salt and lemon zest over butter.
- In a small bowl, gently toss together chives, mint, tarragon and edible flowers until well combined. Sprinkle over butter before drizzling wildflower honey over top of everything.
- Serve alongside warm slices of baguette for dipping.
Drink Pairings
Guinness Dark & White Chocolate Mousse
Top off your St. Patrick's day celebration no better way than with this smooth and creamy Guinness dark chocolate mousse dessert. Pair this rich recipe with Baileys Original Irish Cream or a Guinness Pub Draught.Ingredients
Serves 8
8 oz (250 g) bittersweet chocolate, chopped
½ cup (125 ml) unsalted butter
¾ cup (175 ml) Guinness Draught
¼ tsp (1 ml) fine salt
3 large eggs, yolks and whites separated
¼ cup (60 ml) granulated sugar
2¼ cups (560 ml) whipping cream, divided
6 oz (170 g) white chocolate, chopped
chocolate shavings, for garnish
Instructions
- To make dark chocolate Guinness mousse, place bittersweet chocolate and butter in a large heatproof bowl. In a medium saucepan, bring about 1-in (2.5 cm) water to a simmer over medium heat. Place bowl containing chocolate over saucepan, making sure bottom of bowl does not touch water. Stir until chocolate has melted and is smooth, about 5 minutes.
- In a medium bowl, whisk together Guinness, salt and egg yolks until well combined. Add mixture to hot melted chocolate and using a rubber spatula stir until combined. Remove bowl from heat and set aside.
- In a medium bowl, using a hand mixer fitted with a whisk attachment, whip egg whites until frothy. Slowly add granulated sugar and continue to whip until stiff peaks form, about 5 minutes. Set aside.
- Clean whisk attachment for re-use. In a medium bowl, using hand mixer with whisk attachment, whip 1 cup (250 ml) whipping cream until stiff peaks form, about 4 minutes.
- Using a rubber spatula, gently fold half of whipped cream and half the beaten egg whites into chocolate mixture until just combined. Fold remaining whipped cream and egg whites into chocolate mixture just until mixture is homogeneous. Spoon or pipe chocolate mousse equally into 8 wine or parfait glasses, taking care to fill glasses only to a maximum of three quarters full. Place glasses on a rimmed baking sheet, cover glasses with plastic wrap and refrigerate while making white chocolate mousse.
- To make white chocolate mousse, in a small saucepan, combine ½ cup (125 ml) whipping cream and white chocolate and cook over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. Transfer mixture to a medium heatproof bowl and let cool to room temperature, stirring twice, about 30 minutes.
- Once white chocolate mixture has cooled, in a medium bowl, whip remaining ¾ cup (175 ml) whipping cream using a hand mixer fitted with whisk attachment until stiff peaks form, about 3 minutes. Using a rubber spatula, gently fold whipped cream into white chocolate mixture. Transfer to an airtight container and refrigerate alongside dark chocolate Guinness mousse for at least 3 hours or up to 24 hours.
- When ready to serve, transfer white chocolate mousse to a piping bag fitted with a large star piping tip. Pipe white chocolate mousse over top dark chocolate Guinness mousse and garnish with chocolate shavings. Serve immediately.
Drink Pairings
Red Velvet Stacks
Handheld spring desserts to offer at your next picnic or garden party.Ingredients
Serves 12
5 cups (1.25 L) flour, spooned and levelled
2 tsp (10 ml) salt
3 cups (750 ml) sugar
2 tsp (10 ml) baking soda
¼ cup (60 ml) cocoa powder
2 cups (500 ml) buttermilk
2 cups (500 ml) vegetable oil
4 large eggs, room temperature
4 tsp (20 ml) white vinegar
4 tbsp (60 ml) red food colouring gel
1 tbsp (15 ml) + 2 tsp (10 ml) vanilla extract, divided
2 x 8 oz (500 g) brick cream cheese
¼ cup (60 ml) butter
1 tsp (5 ml) salt
4 cups (1 L) icing sugar
strawberries, for garnish
Instructions
- Preheat oven to 350 F (180 C). Grease and line 2 rimmed 12‑in x 17-in (30 cm x 43 cm) baking sheets with parchment paper.
- In a large bowl, sift together flour, salt, sugar, baking soda and cocoa powder. In another large bowl, mix buttermilk, vegetable oil, eggs, white vinegar, red food colouring and 1 tbsp (15 ml) vanilla extract.
- Sift and fold dry ingredients into wet ingredients, scraping down sides and bottom of bowl to fully incorporate batter.
- Evenly pour batter into prepared baking sheets and bake for about 25 minutes, or until knife inserted in centre of cake comes out clean.
- Cool on wire rack. Once cooled, run blunt knife along edges of pan to release cake, if necessary, and invert onto clean surface. Peel and discard parchment lining. Using a 2¼‑in (5.5 cm) round cutter, cut 18 cake circles from each sheet cake and store in airtight container until ready to use.
- In large bowl, beat together cream cheese, butter, 2 tsp (10 ml) vanilla extract and salt until smooth. Mix in 1 cup (250 ml) icing sugar at a time until frosting is fully incorporated and holds together. Transfer frosting to large piping bag fitted with #12 round piping nozzle.
- Pipe ½-in (1.25 cm) frosting mounds around outer edge and centre of 2 cake circles. Place 1 cake circle on top of the other and top with a third circle. Repeat this step to create 12 Red Velvet stacks.
- Decorate the top of each stack with remaining frosting and garnish with strawberries, as desired.
Drink Pairings
CHAMPAGNE-MARINATED OLIVES WITH FETA
Be the toast of the town this New Year’s by throwing a gathering full of inspired bites that are not only delicious, but also easy to whip together as well. All that will be left is to pop a bottle of Champagne and toast to the New Year.Ingredients
Serves Serves 6
2 cups (500 ml) Castelvetrano olives, drained and rinsed well under cold water
⅓ cup (75 ml) extra-virgin olive oil
¼ cup (60 ml) champagne
4 strips orange peel
2 garlic cloves, cut into thirds
1 small rosemary sprig
½ tsp (2.5 ml) fennel seeds
¼ tsp (1 ml) red pepper chili flakes
1 cup (250 ml) cubed feta cheese, about the same size as olives
Instructions
- In a medium saucepan over medium heat, add all ingredients except feta cheese and bring to a slow simmer. Cook, stirring occasionally, for 4 minutes. Turn off heat, place a lid on saucepan and let everything sit for 20 to 30 minutes.
- Add feta cheese and gently stir to coat it in marinade. Transfer everything to a serving bowl and enjoy at room temperature. If desired, marinated olives and feta may be prepared up to 4 days in advance and refrigerated in an airtight container until ready to enjoy.
Drink Pairings
MUSTARD PRETZEL BITES
The perfect après treat: beer and cheese fondue with pretzel bites. Find the beer and cheese fondue recipe on our recipes page.Ingredients
Serves Serves 4 to 6
1½ cups (375 ml) warm water
2 tbsp (30 ml) sugar
1 package (2¼ tsp/7 g) dry yeast
⅓ cup (75 ml) butter, melted
2½ tsp (12.5 ml) salt
3 tbsp (45 ml) grainy mustard, divided
4½ cups (560 g) all-purpose flour
16 cups (4 L) water
½ cup (125 ml) baking soda
1 egg, beaten
1 tbsp (15 ml) whipping cream
2 tbsp (30 ml) coarse sea salt
Instructions
- In bowl of a standard mixer fitted with a dough hook attachment, add water, sugar and yeast. Let mixture sit for 5 minutes.
- Add butter, salt, 2 tbsp (30 ml) grainy mustard and flour and mix on low speed until combined. Continue mixing for another 10 minutes or until dough is smooth and elastic and pulls away from sides of bowl.
- Take a separate bowl and grease sides with vegetable oil. Place dough in the bowl and coat it with oil. Cover with shrink wrap or a tea towel and let it rise in a warm spot until it doubles in size, about one hour. Alternatively, let it rise overnight in the refrigerator.
- Preheat oven to 375 F (190 C). In a large pot, bring 16 cups (4 L) water to a boil. Once the water comes to a boil, reduce heat to medium and carefully add baking soda. This will make the water rise up, so be careful. Turn the heat back up to high. Line a baking pan with parchment paper
- Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into a rope about 1-in (2.5 cm) thick.
- Cut the ropes into 1-in (2.5 cm) pieces.
- Drop 12 to 15 pieces of dough into pot, let water return to a boil then continue to cook for about 30 seconds. Remove pretzel bites with a spider or large slotted spoon and drain. Lay pretzel bites on baking sheet, leaving at least 2-in (5 cm) between each bite. Continue working until all pretzels have been boiled.
- Mix egg, whipping cream and remaining grainy mustard. Brush pretzels with egg wash and sprinkle with coarse salt.
- Bake pretzels until they are golden brown, about 10 to 15 minutes. Serve warm with fondue.
Drink Pairings
BEER & CHEESE FONDUE SERVED WITH MUSTARD PRETZEL BITES
The perfect après treat: beer and cheese fondue with pretzel bites. The pretzel bites recipe can be found on our recipes page.Ingredients
Serves Serves 4 to 6
½ lb (250 g) Brussels sprouts, halved
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
1 garlic clove, minced
1 cup (250 ml) pilsner beer
½ lb (250 g) Gruyère cheese, grated
½ lb (250 g) raclette cheese, grated
¼ lb (125 g) fontina cheese, grated
¼ lb (125 g) smoked Gouda cheese, grated
1½ tbsp (22 ml) cornstarch
1 tbsp (15 ml) whipping cream
4 chives, thinly sliced
Mustard Pretzel Bites, make ahead, recipe follows, to serve
1 large garlic sausage, sliced 1-in (2.5 cm) thick, to serve
2 radicchios, cut into 8 pieces, to serve
1 apple, cored and sliced, to serve
6 radishes, halved, to serve
1 small jar cornichons, to serve
16 cherry tomatoes, to serve
3 endives, quartered, to serve
Instructions
- Preheat oven to 375 F (190 C). Toss Brussels sprouts with olive oil and season to taste with salt and pepper. Transfer to a baking sheet and roast until golden brown and cooked through, about 20 to 25 minutes. Set aside.
- In a medium, heavy-bottomed saucepan, bring garlic and beer to a simmer over medium heat. In a bowl, toss grated cheeses with cornstarch. Once beer starts to simmer, reduce heat to low and add in a handful of cheese at time, stirring well after each addition and only adding more once cheese has melted. When all cheese has been incorporated, add cream and mix well. Transfer to a pre-warmed fondue bowl, garnish with chives, and serve with Mustard Pretzel Bites and remaining ingredients.