APPLE & CALVADOS BUTTER

This delicious homemade preserve is the perfect accompaniment to your holiday entertaining spread. Wrap up a jar or two in a curated gift box of edible treats and you are sure to be the gifting superstar this year!

Ingredients

Serves 3 cups (750 ml)
6 lbs (3 kg) Jonagold or Golden Delicious apples, peeled, cored, cut into ½-in (1.25 cm) pieces
1 cup (250 ml) lightly packed golden brown sugar, or to taste
1 large pinch fine sea salt
¼ cup (60 ml) unsweetened apple cider
1 vanilla bean
½ cup (125 ml) Père Magloire Fine VS Calvados

Instructions

  1. In a large heavy-bottomed saucepan, combine apples, brown sugar, salt and apple cider. Halve the vanilla bean lengthwise and scrape seeds from pod. Add seeds and pod to saucepan and stir to combine.
  2. Over medium-high heat, bring mixture just to a boil, stirring constantly. Reduce heat to medium-low. Continue cooking for approximately 1 hour, stirring frequently and mashing apples with the back of a spoon until they are fully cooked and no lumps remain. (Cooking time will vary depending on apple type.) Add Calvados and cook for another 30 minutes, or until almost all liquid has been absorbed into apples.
  3. Remove from heat and remove vanilla bean. Spoon apple butter into sterilized jars. Wipe rims of jars clean and seal. Cool for 1 hour and store in refrigerator for up to 3 weeks. Use as a sweet side on crêpes, toast or French toast.
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VEGETARIAN CHILI NACHOS TEX-MEX STYLE

Relax this winter with this delicious chili recipe.

Ingredients

Serves 4 to 6
2 tbsp (30 ml) vegetable oil
2 red bell peppers, chopped
1 large onion, chopped
2 garlic cloves, minced
1 tsp (5 ml) cayenne
1 tsp (5 ml) chili powder
2 tsp (10 ml) garlic powder
2 tsp (10 ml) cumin
salt and pepper to taste
2 tbsp (30 ml) tomato paste
1 x 28 oz (796 ml) can diced tomatoes
1 x 14 oz (398 ml) can pinto beans, drained and rinsed
1 x 14 oz (398 ml) can kidney beans, drained and rinsed
4 oz (125 g) tortilla chips
12 oz (340 g) Tex Mex or Mexican blend shredded cheese
1 small jalapeño pepper, thinly sliced
1 small red chili, thinly sliced
2 green onions, thinly sliced
1 handful cilantro leaves
1 cup (250 ml) salsa
1 cup (250 ml) tomatillo salsa
1 cup (250 ml) sour cream

Instructions

  1. In a heavy-bottomed saucepan over medium heat, sauté red bell peppers, onion, garlic and spices in vegetable oil until tender. Add tomato paste, diced tomatoes, salt and pepper. Simmer over low heat for 30 minutes. Check seasoning and adjust (remember that chips are salted).
  2. Preheat oven to 375 F (190 C). On a parchment-lined baking sheet, layer tortilla chips, chili and cheese. Repeat until you have used all ingredients. Bake until cheese in middle has melted, about 10 to 12 minutes.
  3. Garnish with jalapeño pepper, red chili, green onions and cilantro. Serve with salsas and sour cream.
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BAKED FETA DIP WITH ROASTED TOMATOES, PEPPERS & OLIVES

Perfect for the holidays, game day and beyond!

Ingredients

Serves 4 to 6
8 oz (250 g) cherry tomatoes
1 cup (250 ml) extra-virgin olive oil
1 tsp (5 ml) salt
¼ tsp (1 ml) ground black pepper
4 cloves garlic
3 sprigs thyme
½ sprig rosemary
2 sprigs oregano
2 jarred roasted red peppers, thinly sliced
½ cup (125 ml) pitted, sliced Kalamata olives
2 cups (500 ml) Macedonian feta
2 tbsp (30 ml) whipping cream
4 pita bread
basil leaves, for garnish

Instructions

  1. Preheat oven to 350 F (180 C). Place tomatoes, olive oil, salt, pepper, garlic, thyme, rosemary and oregano in a small oven-safe saucepan. Cut a circle of parchment paper to fit in saucepan. Place parchment inside saucepan, pressing it down so the oil seeps up over the paper. Heat saucepan over medium-high heat until it starts to bubble, then place it in oven for 30 minutes. Remove and discard parchment, thyme, rosemary and oregano. Add roasted peppers and olives and set aside.
  2. Using a blender, mix feta and cream until smooth. Transfer feta mix to a small baking dish and bake for 15 to 20 minutes, or until heated through. Spoon tomatoes, peppers and olives over top. Garnish with basil leaves.
  3. Brush pita bread with olive oil from tomatoes and grill until warmed through. Cut into wedges and serve with feta dip.
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Brûlée Brie with Bourbon-Kissed Cranberries

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Take your brie to new levels with a brûléed treatment and garnished with delicious bourbon-kissed cranberries.

Ingredients

Serves 4
½ cup (125 ml) granulated sugar, plus extra to brûlée brie
½ cup (125 ml) water
¼ cup (60 ml) Four Roses Bourbon
2 cups (500 ml) fresh cranberries
1 wheel (200 g) double cream brie cheese
baguette slices, for serving
fruits and nuts, for serving

Instructions

  1. To make bourbon-kissed cranberries, in a small saucepan, bring ½ cup (125 ml) each sugar and water to a simmer over medium-high heat, stirring constantly. Once mixture reaches a simmer and sugar has dissolved, stir in bourbon and remove saucepan from heat.
  2. Transfer cranberries to a sealable container and pour warm sugar mixture over berries. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.
  3. To make brûlée brie, cut off rind from top of brie wheel. Sprinkle a generous, even layer of sugar on top of cheese. Take a brûlée torch to sugar layer and wave it across sections until sugar is melted and nicely browned. Repeat with another 2 to 3 layers of sugar for a thicker sugar crust, if desired.
  4. To serve, transfer cheese to a serving platter or board and top with bourbon-kissed cranberries. Garnish platter with baguette slices, sliced seasonal fruits and nuts. Serve immediately.
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Savoury Coeur a la creme served with Red Pepper Relish

Ingredients

Serves 4-6
1 tbsp (15 ml) grapeseed oil
⅓ cup (75 ml) minced shallots
1 large garlic clove, minced
6 oz (170 g) cream cheese, room temperature
½ cup (125 ml) whipping cream
1 tbsp (15 ml) white wine or lemon juice
1 tsp (5 ml) kosher salt, divided
⅛ tsp (0.5 ml) ground black pepper
2 red bell peppers, seeded and finely chopped
1 small white onion, finely chopped
1 cup (250 ml) granulated sugar
1 cup (250 ml) apple cider vinegar
1 tsp (5 ml) crushed pink peppercorns
assorted crackers and fruit, to serve

Instructions

  1. Line 4 small coeur à la crème moulds each with a double layer of cheesecloth large enough to leave a 2-in (5 cm) overhang once cheesecloth has been placed in mould. Place moulds on plate or small rimmed baking sheet and set aside. Alternatively, line a 6-in (15 cm) fine mesh sieve with at least a double layer of cheesecloth large enough to extend beyond rim of sieve by at least 2-in (5 cm). Set sieve in a bowl and set aside.
  2. In a small frying pan, warm oil over medium heat. Add shallot and sauté until soft and translucent, about 5 minutes. Add garlic and sauté for 1 minute more. Transfer mixture to a bowl and set aside to cool.
  3. Place cream cheese in bowl of a stand mixer fitted with whisk attachment. Whip on medium speed until thick and fluffy, about 3 minutes. Reduce mixer speed to low and slowly pour in whipping cream, mixing until cream is fully incorporated. Add wine or lemon juice, cooled shallot mixture, ½ tsp (2.5 ml) salt and pepper. Increase mixer speed to medium-high and whip until mixture is thick, creamy and fully incorporated, about 1 minute
  4. Spoon cream cheese mixture into prepared moulds or sieve and smooth top(s) with a spatula. Fold cheesecloth overhang over top of cream cheese mixture. Cover with plastic wrap and place in refrigerator for at least 12 hours and up to 24 hours.
  5. Meanwhile, make Red Pepper Relish. In a medium saucepan over medium heat, stir together red pepper, onion, sugar, vinegar and remaining ½ tsp (2.5 ml) salt. Bring to a simmer, stirring constantly, then reduce heat to medium-low. Cook, stirring occasionally, until most of the liquid has evaporated and consistency resembles a sticky jam, about 20 to 30 minutes. Remove from heat, stir in pink peppercorns and let cool to room temperature. If making ahead, transfer to an airtight container; it will keep, refrigerated, for up to 2 weeks.
  6. When ready to serve, generously spread relish in a circle a little bigger than your Coeur à la crème onto serving plates or a platter. Peel back cheesecloth and invert Coeur à la crème onto relish. Garnish with additional relish, if desired, and serve with a selection of crackers and fruit.
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Drink Pairings

Burrata with Warm Tomato & Garlic Confit

Ingredients

Serves 4 - 6
3 generous cups (750 ml) cherry tomatoes, assorted colours
10 to 12 fresh thyme sprigs
6 garlic cloves, peeled and smashed
⅓ cup (75 ml) extra-virgin olive oil
sea salt and freshly ground black pepper, to taste
1 x ½ lb (250 g) Italian burrata, preferably from Puglia, drained
2 tsp (10 ml) balsamic vinegar
fresh basil leaves, for garnish
crusty French bread or crostini, to serve (optional)

Instructions

  1. Preheat oven to 375 F (190 C). In a medium roasting pan, combine tomatoes, thyme, garlic and olive oil. Season with salt and pepper to taste. Spread tomatoes in a single layer and roast until bursting and lightly browned, 30 to 35 minutes.
  2. Transfer burrata to a serving platter. Spoon hot tomatoes, thyme, garlic and all of the liquid from pan over and around burrata. Drizzle with balsamic vinegar and season with salt and pepper. Sprinkle with fresh basil leaves and serve immediately with bread or crostini alongside, if desired.
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Drink Pairings

Cheesy Spinach Wheel

Ingredients

Serves 8 to 10
4 oz (125 ml) cream cheese, softened
2 tbsp (30 ml) mayonnaise
2 tbsp (30 ml) grated Parmesan
2 tbsp (30 ml) grated Romano cheese
1 garlic clove, crushed
¼ tsp (1 ml) dried basil
¼ tsp (1 ml) hot sauce, such as Tabasco, (optional)
salt and pepper, to taste
¾ cup (175 ml) drained, roughly chopped canned artichoke hearts
1 cup (250 ml) frozen chopped spinach, thawed and well squeezed
14 oz (400 g) puff pastry, thawed if frozen
3 tbsp (45 ml) pesto
1 cup (250 ml) shredded cheese, such as Monterey Jack, cheddar or mozzarella
1 tbsp (15 ml) water, plus extra for brushing
1 egg

Instructions

  1. In a large bowl, mix together cream cheese, mayonnaise, Parmesan, Romano cheese, garlic, basil, Tabasco (if using) and salt and pepper until well combined. Add artichoke and spinach and mix to incorporate.
  2. Divide puff pastry in half. Roll half of pastry into a roughly 12.5-in (31.25 cm) circle. Transfer to a large baking sheet lined with parchment paper.
  3. Spread pesto in centre of pastry circle, leaving a 1-in (2.5 cm) border around edge.
  4. Spread spinach mixture evenly on top of pesto. Scatter shredded cheese evenly over spinach. Lightly brush edge of pastry with water.
  5. Roll remaining pastry into a roughly 12.5-in (31.25 cm) circle and place over circle with spinach mixture. Lightly press pastry circles together from centre outwards and pinch to seal edges. Using a fork, poke holes all over pastry surface to allow trapped air to escape while baking. Invert a 12-in (30 cm) plate over centre of chilled pastry and trim off any excess pastry that is hanging over from edges. Shape excess pastry into flowers or leaves for decoration, if desired. Refrigerate pastry and decorations for 30 minutes.
  6. Preheat oven to 425 F (220 C).
  7. Invert a small bowl over centre of chilled pastry and lightly press to secure position. Using a sharp knife, carefully cut pastry wheel into four quarters from inverted bowl to edges. Then cut each quarter into 6 even wedges, totalling 24 wedges. Twist each wedge 2 to 3 times. Remove bowl and set aside.
  8. Lightly whisk together 1 tbsp (15 ml) water and egg to make egg wash. Brush over top of pastry. Discard remaining egg wash. Bake for 15 to 20 minutes, or until pastry is golden brown.
  9. Remove from oven and let cool for 5 minutes before serving.
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