APPLE CRUMBLE
Ingredients
Serves 6 to 8
1 tsp (5 ml) cornstarch
2 tbsp (30 ml) cold water
6 tbsp (90 ml) room temperature butter, divided
8 to 9 large apples, about 3 lbs (1.5 kg), peeled, cored and chopped into about 1½ x ½-in (3.75 x 1.25 cm) chunks
⅓ cup (75 ml) granulated sugar
1 pinch + ¼ tsp (1 ml) salt, divided
1 tsp + 1 tbsp (5 +15 ml) ground cinnamon, divided
3 tbsp (45 ml) lemon juice
¾ cup (175 ml) coarsely chopped walnuts (optional)
1½ cups (375 ml) rolled oats
1½ cups (375 ml) flour
½ cup (125 ml) sugar
½ cup (125 ml) brown sugar
¼ tsp (1 ml) salt
½ cup (125 ml) melted butter
2 tsp (10 ml) pure vanilla extract
½ cup (125 ml) cold butter, cut in ¾-in (2 cm) chunks
Instructions
- In a small bowl, add cornstarch to cold water, mix well and set aside.
- In a large saucepan over medium heat, melt 4 tbsp (60 ml) butter and add apples. Cook for 1 minute. Add sugar, pinch salt and 1 tsp (5 ml) cinnamon and coat apples. Pour cornstarch mixture evenly over apples then add lemon juice and 2 tbsp (30 ml) butter. Stir, cover and turn off heat. Set aside.
- Adjust oven rack to centre position and preheat to 350 F (180 C).
- To make topping, spread walnuts (if using) in single layer on baking sheet and bake for 4 minutes. Toss lightly and return to oven for another 3 to 4 minutes to toast evenly. Remove from oven and let cool. Keep oven on.
- In a large bowl, combine oats, flour, sugars, 1 tbsp (15 ml) cinnamon and ¼ tsp (1 ml) salt. Mix ½ cup (125 ml) melted butter and vanilla extract and fold into oat mixture. Add toasted walnuts and stir. Set aside.
- In a 9 x 9-in (23 x 23 cm) square baking dish, or several small individual bakers, evenly pour in apple filling. Sprinkle oat topping evenly over filling, about ¾-in (2 cm) thick. Evenly scatter ½ cup (125 ml) cold chunks of butter.
- Bake for about 45 minutes, or until topping turns golden brown and edges are bubbling. If baking in smaller single-serve dishes, reduce baking time to 30 minutes and monitor. Remove from oven and let rest for about 20 minutes before serving. Serve with ice cream.
Drink Pairings
BAKLAVA
Ingredients
Serves 8
1 cup (250 ml) shelled pistachios
1¼ cup (310 ml) blanched almonds
1¼ cup (310 ml) roughly chopped walnuts
1½ tsp (7.5 ml) ground cinnamon
1 pinch ground cloves
3 tbsp (45 ml) sugar
1 pinch salt
1 cup (250 ml) melted Clarified Butter, make ahead
1 lb (500 g) phyllo pastry
Sugar-Honey Syrup, make ahead
CLARIFIED BUTTER:
1½ cup (375 ml) butter
SUGAR-HONEY SYRUP:
¾ cup (175 ml) sugar
½ cup (125 ml) honey
⅔ cup (150 ml) water
1½ tbsp (22 ml) lemon juice
½ lemon, peel only (use potato peeler to make lemon strips)
1 cinnamon stick, approximately 3-in (8 cm) long
5 cloves
1 pinch salt
1½ tsp (7.5 ml) rose water
Instructions
- In a food processor, coarsely chop pistachios, almonds and walnuts separately before combining together. Reserve 3 tbsp (45 ml) for garnish. Add cinnamon, cloves, sugar and salt to nut mixture and combine. Set aside.
- Adjust oven rack to centre of oven and preheat to 300 F (150 C). Lightly grease 9-in (23 cm) round springform baking pan.
- Unroll phyllo pastry on clean surface. Using base of springform pan, cut 2 circles through stack of phyllo sheets at opposite corners. One stack of circles may not be perfectly round. Use them for centre layers in recipe. Lightly cover both stacks of phyllo sheets with plastic wrap and drape damp towel over to avoid pastry from drying.
- lace 1 sheet of phyllo in springform baking pan and brush thoroughly with melted Clarified Butter. Repeat with another 7 to 8 sheets making sure to brush each thoroughly. Spread about 1 cup (250 ml) of nut filling over phyllo sheets. Lay 1 phyllo sheet over filling and gently brush with butter, this sheet can be slippery. Follow with another 5 sheets, each brushed with butter.
- Spread another 1 cup (250 ml) of nut filling over phyllo layers. Repeat layering another 6 phyllo sheets, each brushed with butter. Spread another 1 cup (250 ml) of nut filling over phyllo layers. Repeat layering remaining 9 to 10 phyllo sheets over, brushing each with butter, except for last one.
- Remove air pockets by compressing baklava using palms. Start from centre and work outwards towards edge. Brush top of baklava generously using about ¼ cup (60 ml) of Clarified Butter. Using a sharp paring knife, cut into diamond shapes (try to cut through all layers as much as possible).
- Bake for 1 hour. Rotate and continue baking for additional 30 minutes or until golden and crisp. Remove from oven and immediately pour Sugar-Honey Syrup over baklava, covering all cut grooves and sides. Brush surface of baklava with syrup and garnish with reserved nuts. Let cool and rest for 6 to 8 hours for flavours to meld, before serving.
- To make CLARIFIED BUTTER: In a medium saucepan, melt butter. Remove from heat and rest for 15 minutes. Skim top foamy part with a spoon and discard. Very carefully, pour the clear, golden butter into a bowl. Be careful not to include any milk solids that settle at bottom of pan. Makes about 1 cup (250 ml).
- To make SUGAR-HONEY SYRUP: In a medium saucepan over medium-high heat, bring all ingredients except rose water to a boil. Stir occasionally to prevent boiling syrup from spilling over. Turn off heat. Add rose water. Stir and set aside to cool. Syrup can be refrigerated for up to 3 days. Remove lemon peel and spices before refrigerating. Bring to room temperature before using. Makes about 1¾ cups (425 ml).
Drink Pairings
MAPLE PECAN PIE
Ingredients
Serves 8
1 Pie Shell Dough, make ahead
1 tbsp (15 ml) milk
6 tbsp (90 ml) unsalted butter
½ cup (125 ml) sugar
½ cup (125 ml) packed brown sugar
¼ tsp (1 ml) salt
1 tbsp (15 ml) flour
3 large eggs
1 tsp (5 ml) pure vanilla extract
1 cup (250 ml) pure maple syrup
2 cups (500 ml) lightly toasted, coarsely chopped pecans
Pastry Maple Leaves, for garnish, make ahead
PIE SHELL DOUGH:
3 eggs
2 tbsp (30 ml) vinegar
2 tbsp (30 ml) water
3 cups (750 ml) all-purpose flour, plus extra for dusting
1 pinch salt
3 tbsp (45 ml) sugar
⅔ cup (150 ml) butter, chilled, cubed in to 1-in (2.5 cm) chunks
⅔ cup (150 ml) vegetable shortening or margarine, chilled, cubed into 1-in (2.5) chunks
PASTRY MAPLE LEAVES:
1 Pie Shell Dough
flour, for dusting
1 egg
3 tbsp (45 ml) water
Instructions
- Place 1 portion of chilled Pie Shell Dough on clean, lightly flour-dusted surface. Roll into a round circle to cover base and sides of a 9-in (23 cm) fluted pie plate. Cut any excess dough to form a smooth, even edge in line with rim of pie dish. Using a fork, poke holes along base and sides of pie shell. Chill pie shell in freezer for at least 30 minutes, up to 1 week.
- Preheat oven to 375 F (190 C).
- Lightly brush edge and rim of pie shell with milk. Place a square piece of lightly greased tinfoil over pie shell to loosely cover base and sides (greased side touches pastry). Using a fork, poke holes into dough through tinfoil. Place pie weights or use dried beans to cover foil and bake for 15 minutes.
- In medium saucepan over medium heat, melt butter. Mix sugars, salt and flour together and add to melted butter. Stir until all ingredients are well incorporated. Remove from heat.
- In a separate bowl, lightly whisk eggs, vanilla extract and maple syrup. Slowly add to butter mixture, stirring constantly. Add pecans.
- As soon as pie shell comes out of oven, reduce temperature to 300 F (150 C). Remove foil and pie weights. Pour filling into hot pastry shell and return to oven. Continue to bake for about 1 hour; edges should seem set, while centre would still be slightly wobbly. Remove from oven and let rest for at least 4 hours, otherwise filling may not hold together when cut. If possible, let rest overnight. When ready to serve, reheat as desired and garnish with Pastry Maple Leaves.
- To make PIE SHELL DOUGH: In a bowl, lightly whisk eggs then add vinegar and water and mix to combine. Cover and place in freezer for few minutes while preparing other ingredients for pastry.
- In a medium bowl, whisk together flour, salt and sugar. Invert contents on a clean surface. Scatter cubes of butter and shortening evenly over flour mixture. Using a pastry cutter or knife, cut butter and shortening into flour until mixture resembles dry oatmeal. Create a well in middle of flour mixture and slowly pour in chilled egg mixture, a little at a time, to incorporate all flour. Using fingertips, combine to form a ball. If sticky, dust with a tiny amount of flour. Be careful not to add too much, or dough could turn dry.
- Divide dough into 2 equal portions (1 for Maple Pecan Pie, 1 reserved for Pastry Maple Leaves) and shape into disks, cover with plastic wrap and rest for about 30 minutes in refrigerator. Pastry can be prepared up to 3 days in advance and stored in refrigerator.Makes 2 portions pie shell dough
- To make PASTRY MAPLE LEAVES: Arrange oven rack to upper middle position and preheat to 350 F (180 C).
- Roll out dough, about ¼-in (0.5 cm) thick. Using cookie cutters shaped like maple leaves, cut out several pastry leaves and place on baking sheet lined with parchment paper. Using curved edge of a teaspoon, lightly press into each leaf to create veins of leaves. Chill in freezer for about 15 minutes.
- In a small bowl, lightly whisk egg and water to make egg wash. Remove pastry leaves from freezer and brush with egg wash. Bake for 10 to 12 minutes, until golden. Remove from oven and cool on wire rack until ready to use. Makes several maple leaves for garnish.
Drink Pairings
STUFFED ACORN SQUASH
Ingredients
Serves 4
2 acorn squash, sliced into thick rounds, seeds removed
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
½ cup (125 ml) mushrooms, chopped
½ cup (125 ml) shallots, finely chopped
1 cup (250 ml) canned white beans
2 tbsp (30 ml) chopped sage
1 cup (250 ml) cooked barley
2 tbsp (30 ml) melted butter or olive oil
Instructions
- Preheat oven to 375 F (190 C).
- Arrange sliced squash on baking sheet and brush meat of squash with 2 tbsp (30 ml) olive oil and season with salt and pepper. Bake for 45 minutes.
- To make stuffing, in a skillet, sauté mushrooms and shallots in remaining olive oil until shallots become translucent. Add white beans, sage and salt and pepper, to taste.
- n a large bowl, combine cooked barley with mushroom mixture, gently blend. On baking sheet, fill pre-baked squash with stuffing. Drizzle with melted butter or olive oil, and bake for another 10 minutes. Platter and serve with Thanksgiving dinner.
Drink Pairings
MAPLE ROASTED CARROTS
Ingredients
Serves 4
2 lbs (1 kg) whole small rainbow carrots, cleaned, halved with ½-in (1.25 cm) green tops attached
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) pure maple syrup
salt and pepper, to taste
fresh thyme, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet, place carrots. Add oil and maple syrup by hand or with pastry brush, distributing evenly. Sprinkle with salt and pepper. Roast for 20 minutes or until tender.
- Place carrots in a serving dish and garnish with thyme. Serve with Thanksgiving dinner.
Drink Pairings
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES, PECANS AND PANCETTA
Ingredients
Serves 4
1 lb (500 g) Brussels sprouts, trimmed and halved
3 tbsp (45 ml) olive oil
salt and pepper, to taste
½ cup (125 ml) whole pecans
¼ cup (60 ml) dried cranberries
4 slices cooked pancetta, chopped
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet lined with parchment paper, spread out Brussels sprouts, drizzle with oil and mix to combine. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until sprouts are tender. Add pecans and cranberries and bake for another 10 minutes. Place in a serving bowl and scatter pancetta over top. Serve warm with Thanksgiving dinner.
Drink Pairings
DAIRY-FREE CAULIFLOWER CAKE WITH CARAMEL APPLE TOPPING
Ingredients
Serves 12
¾ cups (175 ml) walnut pieces, plus extra for garnish
1 tsp (5 ml) ground cinnamon, divided
1½ cups (375 ml) graham cracker crumbs
1 cup (250 ml) coconut oil, melted, divided, plus extra
1 lb (500 g) cauliflower, coarsely grated, about 1½ cups (375 ml)
1 tsp (5 ml) salt
2 cups (500 ml) raw cashews, soaked in water overnight
1 cup (250 ml) coconut milk
¾ cup (175 ml) maple syrup
1 tbsp (15 ml) vanilla extract
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) lemon juice
6 large eggs
¼ cup (60 ml) tapioca flour
Poached Apples, make ahead
Apple Caramel Sauce, make ahead
POACHED APPLES:
2 cups (500 ml) apple juice
¼ cup (60 ml) granulated sugar
½ vanilla bean, seeds scraped out
3 each, Fuji and Granny Smith apples, peeled and thinly sliced
APPLE CARAMEL SAUCE:
1 cup (250 ml) apple juice
½ vanilla bean, split lengthwise
2 cups (500 ml) granulated sugar
1 tbsp (15 ml) clear corn syrup or clover honey
½ tsp (2.5 ml) salt
1 cup (250 ml) canned coconut cream
Instructions
- Preheat oven to 350 F (180 C). Line bottom of a 9-in (23 cm) springform pan with a round of parchment paper. Grease lightly with some coconut oil and set aside.
- In a food processor, pulse walnut pieces and ½ tsp (2.5 ml) cinnamon together until walnuts are finely ground. Add graham cracker crumbs and ¼ cup (60 ml) coconut oil. Pulse until well combined. Transfer to prepared springform pan and firmly press along the bottom and about a quarter way up sides of pan. Refrigerate while making filling.
- In a large frying pan over medium heat, add grated cauliflower. Stir in salt and cook, stirring constantly until warmed through but not browned, about 5 to 8 minutes. Transfer to a cheesecloth-lined colander and set aside to drain and cool slightly. Once cauliflower is cool enough to handle, wrap up in cheesecloth and squeeze out as much excess water as possible.
- Drain and rinse cashews under cold water before placing in a food processor along with coconut milk and cauliflower. Process, scraping down sides of food processor as needed, until very smooth and creamy, about 5 minutes. Add remaining ¾ cup (175 ml) coconut oil, maple syrup, ½ tsp (2.5 ml) cinnamon, vanilla extract, lemon zest and juice before blending again for 1 minute. Add eggs, 1 at a time, processing for about 10 seconds between each addition. Add tapioca flour and process for a final 30 seconds. Pour mixture into reserved crust.
- Bring a kettle of water to a boil. Place springform pan in a 10-in (25 cm), high-sided cake pan (or wrap in several layers of tinfoil leaving top of springform pan open) before lowering it into a large roasting pan. Place roasting pan in oven before carefully filling roasting pan with boiling water until it reaches about half way up side of cake pan. Bake for 15 minutes before decreasing oven temperature to 250 F (130 C) and continue to bake for another 90 minutes. Turn oven off, prop oven door open with a wooden spoon and let cake sit undisturbed for 1 hour. Remove from oven and set on a wire rack to cool completely to room temperature, about 2 hours. Run a thin paring knife around edge of cake to loosen from springform pan and remove side of pan. Refrigerate, uncovered, until chilled through, at least 4 hours and up to 24 hours.
- When ready to serve, top cake with Poached Apples and drizzle liberally with Apple Caramel Sauce. Garnish with extra walnut pieces, if desired. Serve any additional sauce on side.
- To make POACHED APPLES: In a large skillet over high heat, bring apple juice, sugar and vanilla seeds to a boil and cook until reduced by half, about 10 to 15 minutes. Add apples and cook, stirring occasionally, until softened but not falling apart. Using a slotted spoon, transfer apples to a plate and let cool slightly. Poached Apples may be made ahead and refrigerated in their cooled cooking liquid for up to 3 days. Makes about 3 cups (750 ml).
- To make APPLE CARAMEL SAUCE: In a heavy-bottomed saucepan over medium-high heat, bring apple juice and vanilla bean to a boil. Boil until reduced to ⅔ cups (150 ml), about 30 minutes. Add sugar, corn syrup and salt, whisking until sugar has dissolved. Let cook, without stirring, until sauce comes to a boil. Allow to continue boiling until mixture thickens and darkens slightly. If using a candy thermometer, caramel should register 240 F (116 C). Remove from heat and stir in coconut cream. Return caramel to medium heat and cook until thick enough to coat back of a wooden spoon, about 5 minutes.
- Transfer caramel to a heatproof container and cool to room temperature before serving. Sauce will thicken as it cools. Sauce may be stored in an airtight container and kept refrigerated for up to 2 weeks. Makes about 2 cups (500 ml).
Drink Pairings
CAULIFLOWER CRUST PIZZA WITH BUTTERNUT SQUASH AND KALE
Ingredients
Serves 4
Cauliflower Pizza Crust, make ahead
2½ cups (625 ml) peeled and cubed butternut squash
1 tbsp (15 ml) avocado oil or grapeseed oil
salt and pepper, to taste
1 large shallot, trimmed and finely chopped
¼ cup (60 ml) grated Parmesan, plus extra for garnish
2 tbsp (30 ml) white wine or water
½ cup (125 ml) ricotta cheese
1 tsp (5 ml) finely grated lemon zest
4 or 5 cavolo nero/Tuscan kale leaves, washed and stems removed
¼ tsp (1 ml) red pepper chili flakes
CAULIFLOWER PIZZA CRUST:
1 medium cauliflower, trimmed, cut into florets, about 3 cups (750 ml)
1 tsp (5 ml) salt
3 tbsp (45 ml) ground flax seeds
½ cup (125 ml) water
1 cup (250 ml) brown rice flour
½ cup (125 ml) arrowroot flour
½ cup (125 ml) almond flour
¼ cup (60 ml) finely grated Parmesan
½ tsp (2.5 ml) garlic powder
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet, toss together butternut squash, oil and a good pinch each of salt and pepper. Roast in oven, stirring once or twice, until softened and starting to caramelize, about 25 to 30 minutes. Stir shallot into squash and continue to roast until shallots have softened, about 10 to 15 minutes. Transfer mixture to a food processor along with Parmesan and wine before combining until smooth.
- In a small bowl, stir together ricotta cheese and lemon zest. Set aside.
- Spread squash purée over prepared Cauliflower Pizza Crust and top with torn pieces of kale and dots of ricotta cheese mixture. Return pizza to oven and bake for another 10 to 15 minutes. Garnish warm pizza with a drizzle of extra-virgin olive oil, some Parmesan and sprinkle of chili flakes.
- To make CAULIFLOWER PIZZA CRUST (make ahead): Preheat oven to 400 F (200 C). Line a large baking sheet with parchment paper and set aside.
- lace cauliflower florets in a food processor and pulse until finely chopped. Transfer cauliflower crumbs to a large frying pan and place over medium heat. Stir salt into cauliflower and cook stirring constantly until warmed through but not browned, about 5 to 8 minutes. Transfer to a cheesecloth-lined colander and set aside to drain and cool slightly.
- In a small bowl, whisk together ground flax seeds and water. Set aside for 10 minutes.
- Once cauliflower is cool enough to handle, wrap up in cheesecloth and squeeze out as much excess water as possible. Place drained cauliflower in a large bowl, add flax mixture, flours, Parmesan and garlic powder. Mix together with hands until a ball of dough forms. Kneed dough on a clean work surface for 1 minute before pressing into a ¼-in (0.5 cm) thick rectangle on prepared baking sheet. Bake until golden brown, about 25 minutes. Makes 1 large pizza crust.
Drink Pairings
COTTAGE PIE WITH CAULIFLOWER MASH
Ingredients
Serves 4
1 large cauliflower, trimmed
6 garlic cloves, divided
2 tbsp (30 ml) water
salt and pepper, to taste
1 tbsp (15 ml) grapeseed oil
1½ cups (375 ml) cremini mushrooms, trimmed and sliced
1 celery stalk, chopped
1 yellow onion, chopped
1 large carrot, peeled and chopped
1 lb (500 g) lean ground bison
1 tbsp (15 ml) tomato paste
½ tsp (2.5 ml) dried thyme leaves
1 cup (250 ml) no-salt-added beef stock
½ cup (125 ml) red wine
¼ cup (60 ml) frozen peas
¼ cup (60 ml) frozen corn kernels
2 tbsp (30 ml) extra-virgin olive oil
⅓ cup (75 ml) whipping cream
⅓ cup (75 ml) grated Romano cheese, plus extra
2 tsp (10 ml) finely chopped flat leaf parsley, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Cut cauliflower into large florets and place on a large piece of tinfoil. Add 3 whole garlic cloves before drizzling with water and sprinkling with a good pinch of salt and pepper. Fold tinfoil around cauliflower and seal tightly. Place on a baking sheet and bake until cauliflower and garlic are tender, about 35 to 45 minutes.
- While cauliflower is roasting, heat grapeseed oil in a large frying pan or saucepan over medium-high heat. Add mushrooms, celery, onion and carrot. Cook, stirring often, until vegetables have softened and begin to brown, about 5 minutes. Add bison, breaking up meat with a wooden spoon, cooking until browned, about 8 minutes. Add tomato paste and thyme and cook until paste darkens, about 1 minute.
- Stir in stock and wine, reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 8 to 10 minutes. Stir in peas and corn and let cook for another minute. Season to taste with additional salt and pepper before dividing evenly into 4 ovenproof dishes. Place filled dishes on a baking sheet and set aside.
- Transfer roasted cauliflower and garlic to a food processor and add olive oil, cream and cheese. Process until smooth, adjust seasoning with additional salt and pepper. Top each dish of meat mixture with cauliflower purée and a sprinkling of extra cheese. Bake until bubbly around edges and cauliflower mash is starting to brown, about 10 to 15 minutes. Garnish with chopped parsley, if desired, and serve while warm.
Drink Pairings
WHOLE ROASTED CAULIFLOWER WITH BROWN BUTTER CRUMBS
Ingredients
Serves 4
1 medium cauliflower, trimmed
¼ cup (60 ml) avocado oil or olive oil, divided
kosher salt and pepper, to taste
3 tbsp (45 ml) unsalted butter
¼ tsp (1 ml) red pepper chili flakes
1 garlic clove, minced
1 tbsp (15 ml) wholegrain mustard
1 cup (250 ml) plain potato chips, crushed
2 tsp (10 ml) flat leaf parsley, chopped, for garnish
1 tsp (5 ml) finely chopped chives, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- Cut and discard as much of the tough cauliflower stem as possible while keeping cauliflower whole and in one piece. Place in a cast iron frying pan and drizzle with 2 tbsp (30 ml) oil and season generously with salt and pepper. Roast for 25 minutes. Turn upside down, drizzle with remaining oil, return to oven and roast until a pairing knife easily pierces cauliflower, another 20 to 25 minutes.
- While cauliflower roasts, in a small saucepan over medium heat, melt butter. Allow butter to cook, stirring often, until foam subsides and brown particles are visible, about 5 minutes. Immediately stir in red pepper chili flakes, garlic, mustard and potato chip crumbs. Cook, stirring often, until chips turn golden brown, about 3 minutes.
- ransfer cauliflower, right side up, onto a serving plate and spoon warm crumb mixture overtop. Sprinkle with parsley and chives and serve while warm.