Old Orchard
The Old Orchard is a take on an Old Fashioned, a classic spirit-forward cocktail. This variation uses apricot liqueur for a touch of sweetness and is accented by walnut bitters.Ingredients
Serves 1
2 oz (60 ml) Forty Creek Barrel Select Canadian Whisky
¾ oz (22 ml) Bols Apricot Brandy
2 dashes Walnut bitters
dried or fresh apricot, for garnish
Instructions
- In a mixing glass with cubed ice, combine whisky, brandy and bitters. Stir to chill then strain into a chilled old-fashioned glass over cubed ice. Garnish with dried or fresh apricot on a cocktail pick.
Featuring
Vodka-Jellied Panna Cotta
These rainbow-layered panna cotta cups are sure to delight guests at any Pride or rainbow-themed event! Spike the jelly with any vodka for an extra kick.Ingredients
Serves 8 to 12, depending on size of glasses
6 tbsp (90 ml) water, divided
4½ tsp (22.5 ml) gelatin, divided
3 cups (750 ml) whipping cream, divided
1½ cups (375 ml) half-and-half cream, divided
6 tbsp (90 ml) granulated sugar, divided
¾ tsp (4 ml) salt, divided
1 tbsp (15 ml) vanilla extract, divided
½ × 3 oz (85 g) package grape-flavoured jelly crystals/powder
3 cups (750 ml) boiling water, divided
2 cups (500 ml) ice-cold water, divided
18 tbsp (270 ml) vodka*, divided
½ × 3 oz (85 g) package blueberry-flavoured jelly crystals/powder
½ × 3 oz (85 g) package lime-flavoured jelly crystals/powder
½ × 3 oz (85 g) package lemon-flavoured jelly crystals/powder
½ × 3 oz (85 g) package orange-flavoured jelly crystals/powder
½ × 3 oz (85 g) package strawberry-flavoured jelly crystals/powder
whipped cream, for garnish (optional)
Instructions
- Line a large baking sheet with a tea towel. Place eight 3-in (7.5 cm) wide dessert glasses, or smaller glasses as desired, on the sheet. (Note: Glasses need to be at least 3½-in/9 cm deep.) Set aside.
- Place 1 tbsp (15 ml) water in a small bowl and sprinkle with ¾ tsp (4 ml) gelatin. Set aside for 5 minutes to bloom.
- In a small saucepan, heat ½ cup (125 ml) whipping cream, ¼ cup (60 ml) half-and-half cream, 1 tbsp (15 ml) sugar and ⅛ tsp (a pinch) salt just until it starts to boil. Remove from heat. Add ½ tsp (2.5 ml) vanilla extract and bloomed gelatin. Mix well until gelatin has fully melted.
- Pour about ¼-in (0.6 cm) panna cotta evenly into each dessert glass. Refrigerate for at least 3 hours or until fully set.
- In a small saucepan, combine grape jelly crystals with ½ cup (125 ml) boiling water. Stir until crystals fully dissolve. Add ⅓ cup (80 ml) ice-cold water and 3 tbsp (45 ml) vodka. Mix well. Pour about ¼-in (0.6 cm) grape jelly mixture evenly over set panna cotta in dessert glasses. Refrigerate for at least 3 hours or until fully set.
- Continue alternating panna cotta and jelly layers, following the process above to make and chill each layer before adding the next one, and replacing jelly flavours to follow a rainbow order of colours: blueberry, lime, lemon, orange and strawberry. Note: Strawberry jelly will be the last layer of this dessert.
- Top with whipped cream as garnish, if desired, before serving.
Drink Pairings
In Bloom
Spirits in Bloom, the cover cocktail is spring in a glass.Ingredients
Serves 1
1½ oz (45 ml) Tanqueray London Dry Gin
¾ oz (22 ml) Bols Elderflower Liqueur
¾ oz (22 ml) lemon juice
2 slices cucumber
spring flowers, for garnish
Instructions
- In a cocktail shaker with cubed ice, add gin, elderflower liqueur, lemon juice and cucumber slices.
- Shake vigorously and fine strain over cubed ice in an old-fashioned glass.
- Garnish with spring flowers.
Featuring
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
White Chocolate & Almond Torta
This menu is perfect for backyard entertaining or packing up to take on the go!Ingredients
Serves 6 to 8
½ cup (125 ml) salted butter
¼ lb (113.5 g) best quality white chocolate, chopped
1 pinch salt
4 eggs, yolks and whites separated into 2 medium-sized bowls
⅓ cup (70 g) granulated sugar, plus extra if needed
¾ cup (175 ml) almond flour
¼ cup + 2 tbsp (90 ml) very finely ground toasted pistachios
1½ tbsp (22 ml) light rum, such as Bacardi Gold
1½ tbsp (22 ml) fresh lemon juice
1 tsp (5 ml) finely grated lemon zest
1 cup (250 ml) fresh raspberries, to serve
toasted sliced almonds, for garnish
icing sugar, for garnish (optional)
Instructions
- Preheat oven to 350 F (180 C). Butter inside of a 6-in (15 cm) springform cake pan and line bottom with parchment paper. Set aside.
- In a medium saucepan, combine butter and chocolate. Place over low heat and stir mixture until melted and smooth. Allow to cool slightly.
- Add salt to egg whites and, with a handheld mixer, beat at medium-high speed, until stiff peaks form, about 2 minutes. Set aside. Add sugar to yolks and, using same beaters, whip mixture at medium speed until light, pale and fluffy, about 1½ minutes.
- Using a rubber spatula, fold melted chocolate mixture, almond flour, pistachios, rum, lemon juice and lemon zest into the yolks. In 2 batches, fold whipped egg whites into chocolate base.
- Pour mixture into prepared pan. Bake for 40 to 45 minutes or until puffed, golden brown and a skewer inserted into centre comes out clean. The cake will feel soft in centre. Cool completely.
- To serve, release sides of cake pan. Slide cake off metal base and carefully remove parchment paper. Pack cake into a portable container and top with fresh raspberries and almonds. Dust with icing sugar, if desired. Cover container and set into picnic basket.
Drink Pairings
Mediterranean Chopped Salad
This menu is perfect for backyard entertaining or packing up to take on the go!Ingredients
Serves 6 to 8
VINAIGRETTE
½ cup (125 ml) olive oil
3 tbsp (45 ml) lemon juice
3 tbsp (45 ml) red wine vinegar
3 tbsp (45 ml) finely minced shallot
2 garlic cloves, finely grated
2 tsp (10 ml) dried oregano
sea salt and freshly ground black pepper, to taste
SALAD
2 hearts of romaine lettuce, washed, dried, chopped
½ small radicchio, washed, dried, chopped
¼ small red onion, finely sliced
2 cups (500 ml) colourful cherry tomatoes, halved or quartered
2 cups (500 ml) cooked chickpeas
¼ lb (125 g) provolone cheese, diced into small cubes
6 pepperoncini, stemmed, thinly sliced
6 sun-dried tomatoes, packed in oil, chopped
1 cup (250 ml) jarred oil-packed artichoke hearts, quartered
¾ cup (175 ml) coarsely chopped walnuts, toasted
8 slices soppressata, pan-fried until crisp, crumbled
½ cup (125 ml) freshly grated Parmesan
sea salt and freshly ground black pepper, to taste
Instructions
- To make the Vinaigrette, in a small jar, combine olive oil, lemon juice, vinegar, shallot, garlic and oregano. Add salt and pepper to taste. Shake well to combine. Cover with a tight-fitting lid and set aside.
- To make Salad, place romaine lettuce and radicchio in a large portable bowl with a tight-fitting lid. Top with red onions, tomatoes, chickpeas, provolone, pepperoncini, sun-dried tomatoes, artichoke hearts, walnuts and soppressata. Finish with Parmesan and season with salt and pepper. Cover salad with lid and chill until ready to pack into picnic basket.
- When ready to serve, drizzle with half the Vinaigrette, toss to coat. Taste for seasoning, adding more dressing, as desired. Serve immediately with extra Vinaigrette on the side.
Drink Pairings
Rhubarb, Beet & Ginger Soup
This menu is perfect for backyard entertaining or packing up to take on the go!Ingredients
Serves 6 to 8. Makes 1.5 litres.
2 tbsp (30 ml) olive oil
1 large red onion, roughly chopped
3 garlic cloves, chopped
1 tsp (5 ml) finely grated fresh ginger
2 tsp (10 ml) ground cumin
1 tsp (5 ml) ground ginger
1½ lbs (750 g) beets, peeled, chopped into small pieces
½ lb (250 g) rhubarb, trimmed, roughly chopped
4 cups (1 L) water, approximately
½ cup (125 ml) semi-sweet white wine
1½ tsp (7.5 ml) fine sea salt, or to taste
freshly ground black pepper, to taste
whipping cream, to serve (optional)
¼ cup (60 ml) fresh dill, finely chopped, to serve
Instructions
- In a large heavy-bottomed saucepan, heat oil over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, fresh ginger, cumin and ground ginger and cook for 2 minutes. Add beets and rhubarb. Stir well to combine. Add water, wine, salt and pepper, to taste. Bring to a boil, partially cover and reduce heat to medium-low. Simmer mixture, stirring from time to time, until beets are meltingly tender, about 30 to 45 minutes. Remove from heat and allow to cool slightly.
- Using a handheld blender, purée soup until completely smooth and season to taste. Add more water if soup is too thick.
- Transfer soup to a portable serving container or thermos and pack into a picnic basket. To serve, divide soup between 6 to 8 small cups and top with a swirl of whipping cream and a sprinkling of dill.
Drink Pairings
Chicken Pan Bagnat
This menu is perfect for backyard entertaining or packing up to take on the go!Ingredients
Serves 6 to 8
4 demi baguettes, halved lengthwise
½ cup (125 ml) basil pesto
16 large basil leaves (4 per sandwich)
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) balsamic vinegar
⅓ cup + 1 tbsp (90 ml) extra-virgin olive oil
¾ cup (180 ml) jarred coarsely chopped, pitted niçoise or other oil-cured olives
1 whole roasted red pepper, cut into thin strips
¼ small red onion, thinly sliced, rinsed, patted dry
⅓ cup (75 ml) finely chopped Italian parsley, divided
¼ cup (60 ml) capers, rinsed, patted dry, chopped
sea salt and freshly ground black pepper, to taste
1 lb (454 g) boneless skinless chicken breast, poached*, cooled, thinly sliced
1 x ½ lb (250 g) Fior di Latte** ball, sliced into 16 pieces
Instructions
- Hollow out a trough in bottom half of each baguette to create a bed for filling. Brush each with pesto and line with 4 basil leaves.
- In a medium mixing bowl, combine lemon juice, balsamic vinegar and olive oil. Add olives, roasted red pepper, onion, half the parsley and capers. Toss well to combine and season with salt and pepper to taste. Spoon filling onto bread, heaping it and packing it into trough.
- Layer chicken over mixture, then finish with Fior di Latte slices. Season again, sprinkle with parsley and a drizzle of olive oil. Top with remaining bread halves and wrap sandwiches well in foil. Refrigerate for at least 1 hour and up to 4 hours before packing into picnic basket.
- To serve, cut sandwiches into halves or thirds.
- * To poach chicken: Place chicken breasts in a medium saucepan and cover with 4 cups (1 L) cold water. Add 1 tbsp (15 ml) fine sea salt and place pan over medium-high heat. Bring water just to a boil. Flip chicken over and immediately remove from heat. Cover pan with a tight fitting lid and allow chicken to poach for 8 to 10 minutes. To test for doneness, insert an instant-read thermometer into chicken; it should read 160 F (70 C). Remove chicken from poaching liquid and let it cool completely before slicing.
- ** Italian soft cheese
Drink Pairings
Spring Risotto
Life can be hard, making dinner shouldn’t be! These are very simple spring meals.Ingredients
Serves 4
1 handful spinach, blanched
3 to 4 cups (750 ml to 1 L) chicken or vegetable stock
2 leeks, white parts only
4 bunches maitake* mushroom, bottoms trimmed
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
¼ cup (60 ml) butter, divided
2 cups (500 ml) Arborio rice
¼ cup (60 ml) white wine
1 x 7 oz (200 ml) jar pesto
4 oz (125 g) Parmigiano-Reggiano, finely grated, plus more for garnish
Instructions
- Blend spinach with just enough stock to make a smooth purée. Set aside for later.
- In a medium saucepan, bring stock to a boil. Reduce heat to low and keep warm.
- To clean leeks, slice in half lengthwise. Run under tap, spreading layers out to clean between. Cut into 1-in (2.5 cm) slices.
- Preheat oven to 375 F (190 C). Place mushroom bunches on parchment-lined baking sheet. Drizzle with 2 tbsp (30 ml) oil and season with salt and pepper. Roast in oven until golden brown and cooked through, about 15 minutes.
- In a large shallow saucepan, add 2 tbsp (30 ml) oil and 1 tbsp (15 ml) butter over medium heat. Reduce heat to low and add leeks. Season to taste with salt and pepper and cover with lid. Slowly cook for 15 minutes, stirring occasionally, or until leeks are soft. Remove lid and turn up heat to medium-high. Cook, stirring constantly, until all liquid has evaporated, taking care not to brown leeks.
- Add rice and stir until all rice is coated with fat. Add white wine and cook until completely absorbed.
- Reduce heat to medium-low, add a ladle of hot stock and stir to combine. Stir frequently. Once stock has absorbed, add another ladle of stock and continue cooking, stirring frequently. Repeat this until rice is just cooked; it should be tender but not soggy. If more liquid is needed, use hot water.
- Turn off stove. Mix in pesto, butter and cheese. Add reserved spinach purée and stir until combined. Add more stock or water if needed, to loosen risotto.
- Divide between 4 bowls. Place a mushroom on each serving and garnish with more cheese.
- *Substitute maitake mushroom for oyster mushroom as desired.