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Sparkling cocktails are great for celebrating the different events and important moments in our lives. This sparkling cocktail can be served to celebrate the holidays, New Year’s, Valentine’s Day, a birthday or any other reason to raise a glass to toast an occasion.Ingredients
Serves 1
1 oz (30 ml) Bombay Bramble Gin
¾ oz (22 ml) St. Germain Elderflower Liqueur
½ oz (15 ml) lemon juice
½ oz (15 ml) simple syrup*
2 oz (60 ml) Brilla Prosecco Rosé
fresh raspberries, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, elderflower liqueur, lemon juice and simple syrup. Stir to chill and dilute. Strain over cubed ice in a Collins glass, top with sparkling wine. Garnish with fresh raspberries.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
MINT GREEN TEA SPARKLE
Sparkling cocktails are great for celebrating the different events and important moments in our lives. This sparkling cocktail can be served to celebrate the holidays, New Year’s, Valentine’s Day, a birthday or any other reason to raise a glass to toast an occasion.Ingredients
Serves
1 oz (30 ml) Beefeater Gin
1½ oz (45 ml) Mint Green Tea*
½ oz (15 ml) simple syrup**
½ oz (15 ml) lemon juice
2 oz (60 ml) Freixenet Cava
fresh mint, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, Mint Green Tea, simple syrup and lemon juice. Stir to chill and dilute. Strain into a chilled cocktail coupe, top with sparkling wine. Garnish with fresh mint.
- * To make Mint Green Tea, add 2 tbsp (30 ml) green tea to 3 cups (750 ml) boiled water, steep for 5 minutes. Add 1 cup (250 ml) fresh mint leaves, steep for 5 more minutes. Fine strain into a glass bottle and chill.
- ** 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.½ oz (15 ml) lemon juice
Featuring
FRENCH ONION DIP
Perfect for the holidays, game day and beyond!Ingredients
Serves 6 to 8
3 large sweet onions, thinly sliced
2 tbsp (30 ml) olive oil
2 tbsp + ¼ cup (30 ml + 60 ml) butter, divided
2 tsp (10 ml) salt, divided
1 tsp (5 ml) ground pepper
6 sprigs thyme
1 bay leaf
½ cup (125 ml) white wine
1 cup (250 ml) beef stock
8 oz (250 g) cream cheese, softened
1 cup (250 ml) crème fraîche, room temperature
1 cup (250 ml) shredded Gruyère cheese, divided
4 garlic cloves, minced
2 tbsp (30 ml) minced parsley
1 baguette, cut into 1-in (2.5 cm) slices
Instructions
- In a large heavy-bottomed saucepan over medium low heat, sweat the onions and 1 tsp (5 ml) salt in olive oil and 2 tbsp (30 ml) butter. Once softened, add pepper, 3 sprigs thyme and bay leaf. Continue cooking, stirring occasionally, until onions are deep brown and caramelized, about 20 to 30 minutes. Add white wine and cook until it has evaporated, about 5 to 10 minutes. Add beef stock and cook until it has evaporated. Remove thyme sprigs and bay leaf and discard. Set onions aside.
- Preheat oven to 350 F (180 C). Mix cream cheese, crème fraîche, remaining salt and half the Gruyère. In a small oven-safe baking dish or French onion soup bowl, layer cheese mixture with onions, ending with onions. Swirl mixture together with a knife or chopstick (as though you’re making a marble cake). Top dip with the remaining Gruyère. Bake for 25 to 30 minutes or until dip is heated through, bubbling and golden brown. Once done, remove from oven and increase heat to 375 F (190 C). Pick off the leaves from remaining thyme sprigs and sprinkle over dip while it cools.
- While dip is baking, mix remaining ¼ cup (60 ml) butter, garlic cloves and parsley. Spread garlic butter on baguette slices and lay on a sheet pan.
- When oven reaches desired temperature, bake bread until golden brown, about 5 to 8 minutes.
- Serve dip with garlic bread.
Drink Pairings
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
- 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.
- 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.
- Brush pita bread with olive oil from tomatoes and grill until warmed through. Cut into wedges and serve with feta dip.
Drink Pairings
CRAB & MUSHROOM DIP SERVED WITH MUSHROOM CHIPS
Perfect for the holidays, game day and beyond!Ingredients
Serves 6 to 8
1 shallot, minced
2 cloves garlic, minced
3 cups (750 ml) finely chopped button mushrooms
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
salt and pepper, to taste
8 oz (250 g) cream cheese, softened
1 cup (250 ml) sour cream, room temperature
1 cup (250 ml) shredded fontina* cheese, divided
½ tsp (2.5 ml) paprika
1 tsp (5 ml) Tabasco sauce
1 cup (250 ml) cooked crab meat, picked apart and divided
1 lemon, zest and juice
4 green onions, thinly sliced
¼ cup (60 ml) grated Parmesan
1 lb (500 g) king oyster mushrooms, cut into ⅛-in (0.25 cm) slices
vegetable oil for frying
5 chives, thinly sliced
Instructions
- In a skillet over medium heat, warm olive oil and butter. Add shallot, garlic and mushrooms and cook until well done and all excess liquid has evaporated, about 15 to 20 minutes. Season with salt and pepper and set aside to cool.
- In a small saucepan over medium-high heat, warm 2-in (5 cm) vegetable oil until it reaches 325 F (170 C). Fry oyster mushrooms in batches until golden brown, about 5 to 8 minutes per batch. Remove and drain on paper towel and season with salt.
- Preheat oven to 350 F (180 C). Mix mushrooms, cream cheese, sour cream, ¾ cup (175 ml) fontina, lemon juice, green onions, paprika, Tabasco and ¾ cup (175 ml) crab until combined. Transfer to a small oven-safe baking dish. Top the dip with remaining fontina and Parmesan. Bake, until dip is heated through, bubbling and golden brown, about 25 to 30 minutes. Remove from oven and let cool slightly, then garnish with remaining crab, chives and lemon zest. Top with mushroom chips for dipping. Serve remaining mushroom chips in a separate bowl.
- *Possible substitutes include Gruyère, provolone, Gouda or Emmental.
Drink Pairings
BANANA BREAD DOUGHNUTS WITH CRANBERRY & GRAND MARNIER GLAZE
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves Makes about 12 doughnuts
1 cup (250 ml) all-purpose flour
½ cup (125 ml) dark brown sugar
½ tsp (2.5 ml) fine sea salt
1 tsp (5 ml) baking powder
2 large overripe bananas, peeled
2½ tbsp (37 ml) unsalted butter, melted
1 large egg
1 cup (250 ml) fresh or frozen cranberries
2 tbsp (30 ml) Grand Marnier Cordon Rouge
1 cup (250 ml) icing sugar
edible rose petals, edible gold and/or freeze-dried raspberries, for garnish (optional)
Instructions
- To make doughnuts, preheat oven to 350 F (180 C). Spray 2 doughnut pans* with non-stick spray and set aside.
- In a medium bowl, whisk together flour, brown sugar, salt and baking powder.
- In a separate medium bowl, mash bananas until liquified, then whisk in melted butter and egg. Gently fold banana mixture into flour mixture until just combined. Transfer batter into a piping bag fitted with a plain round tip and pipe doughnut batter into prepared doughnut moulds to fill ¾ full. Place filled doughnut moulds on a baking tray and bake until doughnuts are golden brown and spring back when lightly pressed, about 15 to 20 minutes. Allow doughnuts to cool in pan for 10 minutes and then remove and allow to cool completely on a wire rack.
- While doughnuts cool, make cranberry and Grand Marnier glaze. In a small saucepan over medium heat, bring cranberries and Grand Marnier to a gentle simmer. Continue to simmer until cranberries start to burst and mixture reduces slightly, about 2 to 3 minutes. Using a fine mesh sieve over a medium bowl, strain cranberry mixture, pressing fruit with back of a spoon or rubber spatula. Be sure to scrape underside of sieve, where most of the strained pulp will accumulate. You should have about 2 tbsp (30 ml) of fruit pulp in bowl. Discard contents of strainer. Sift icing sugar over pulp and whisk until smooth and completely incorporated.
- Working with 1 doughnut at a time, dip each banana bread doughnut, top-side down, into freshly made glaze. Allow any excess drip off before inverting and returning to wire rack. Sprinkle with edible rose petals, edible gold and crushed, freeze-dried raspberries, if desired. Let sit at room temperature for 1 hour before serving, allowing the glaze to set.
- *Doughnut pan used for this recipe was 2.65-in x 0.85-in. If you change pan size it will yield fewer doughnuts.
Drink Pairings
DUTCH BABY PANCAKES WITH LIMONCELLO CURD & MERINGUE
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves 4**
6 large egg yolks
1 cup + ½ cup (250 ml + 125 ml) granulated sugar, divided
⅓ cup (75 ml) Limoncello liquor
2 tbsp (30 ml) fresh lemon zest
½ cup + 3 tbsp (125 ml + 45 ml) unsalted butter, divided
4 large eggs
⅔ cup (150 ml) milk
⅔ cup (150 ml) all-purpose flour
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) kosher salt
2 tbsp (30 ml) peanut oil
2 large egg whites
1 pinch cream of tartar
fresh raspberries, for garnish
Instructions
- To make limoncello curd, place a medium saucepan filled with about 1-in (2.5 cm) water over medium-low heat. In a medium heatproof bowl, whisk together egg yolks and 1 cup (250 ml) sugar until smooth and light in colour, about 2 minutes. Place bowl on top of simmering saucepan. Bowl should be resting just above water and not touching it. Using a rubber spatula, stir mixture, taking care to scrape down sides and bottom of bowl, until mixture is very warm and no granules of sugar can be felt when a small amount is rubbed between your fingers, about 5 to 7 minutes. Add limoncello and lemon zest and continue to stir until fully incorporated. Continue to cook mixture, stirring often, until mixture is thick enough to coat spatula and is hot, about another 5 minutes. Remove bowl from heat. Cut ½ cup (125 ml) butter into ½-in (1 cm) pieces. Whisk butter, 1 piece at a time, into limoncello mixture. Allow each piece of butter to melt before folding in next one. Place a piece of plastic wrap or parchment paper directly on surface of warm curd and allow to cool to room temperature, then refrigerate until chilled and thick, about 4 hours. Curd can be made ahead and stored in refrigerator in an airtight container for up to 2 weeks.*
- When ready to make Dutch baby pancakes, place an oven rack in middle position, then preheat oven to 400 F (200 C).
- On stovetop or in microwave oven, melt remaining 3 tbsp (45 ml) butter and set aside to cool to room temperature.
- In a medium bowl, whisk milk, eggs, flour, salt and vanilla. Add melted butter and whisk to create a smooth batter. Set aside.
- Divide peanut oil between four 6-in (15 cm) individual cast iron skillets, place on a rimmed baking tray and place in oven to preheat oil until just smoking hot, about 6 minutes. Carefully remove tray skillets are on and immediately divide batter among hot skillets. There should be a little more than ½ cup (125 ml) in each. Take care, as it may splatter and hiss. Return baking tray with filled skillets back to oven and bake until Dutch babies pancakes are dramatically puffed and golden brown, about 15 to 20 minutes. Once baked, remove from oven and let rest for 5 minutes. Dutch baby will deflate a bit, but that is expected.
- While Dutch babies are baking, make meringue. In bowl of a stand mixer fitted with whisk attachment, start whipping egg whites and cream of tartar over medium-high heat until soft peaks form. Slowly incorporate sugar, adding 1 tbsp (15 ml) at a time and letting it whip for about 30 seconds before adding next sugar addition. Once all the sugar has been added, let meringue whip on high for another 2 minutes. Meringue should be stiff and glossy. Set aside.
- Once Dutch baby pancakes are baked, place about 2 tbsp (30 ml) limoncello curd in sunken part of Dutch baby and top with a generous dollop of meringue. Gently toast meringue under broiler, or with a kitchen blowtorch, until lightly caramelized. Transfer Dutch babies, still in their skillet, to towel-lined serving plates. Garnish with fresh raspberries and serve immediately.
- *You will have more limoncello curd than necessary for the recipe. Use leftover limoncello curd spread on toast, stirred into yogurt or as a filling for cakes or pastries.
- **If making for 2, extra batter keeps well refrigerated in an airtight container for up to 2 days. Just give it a whisk before using.
Drink Pairings
EVERYTHING BAGEL STRATA
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves 2
2 tsp (10 ml) white sesame seeds
1½ tsp (7 ml) black sesame seeds
½ tsp (2.5 ml) poppy seeds
1½ tsp (7 ml) dried minced garlic
1½ tsp (7 ml) dried minced onion
1 tsp (5 ml) flakey sea salt
3 thick strips bacon
½ yellow onion, diced
2 cups (500 ml) mixed hearty greens, such as kale, Swiss chard or collard greens, packed
½ cup (125 ml) halved cherry tomatoes
3 x day-old everything bagels, cut into bite-sized pieces
4 large eggs
1 cup (250 ml) whole milk
1 tbsp (15 ml) Dijon mustard
½ cup (125 ml) shredded sharp cheddar cheese
½ cup (125 ml) shredded Monterey Jack cheese
¼ tsp (1 ml) ground black pepper
3 oz (90 g) block cream cheese, cut into bite-sized pieces
1 scallion, trimmed and thinly sliced
Instructions
- To make everything bagel seasoning, in a small bowl, whisk together white and black sesame seeds, poppy seeds, minced garlic, minced onion and sea salt. Transfer mixture to an airtight container and keep at room temperature until ready to use.
- Generously grease two 7 x 5-in (18 x 12 cm) round casserole dishes with olive oil. Place on a rimmed baking tray lined with parchment paper and set aside.
- In a large frying pan over medium heat, fry bacon, turning occasionally, until cooked through and crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain for 1 minute. Chop bacon and set aside. Pour out all but 1 tbsp (15 ml) bacon fat from frying pan and return pan to stove over medium heat.
- Add onion to hot frying pan and sauté until translucent, about 4 minutes. Stir in greens and cook, tossing often, until wilted and there is no liquid left in bottom of frying pan, about 4 minutes. Transfer onion mixture to a large bowl along with cherry tomatoes, bagel pieces and bacon. Toss to combine.
- In a measuring pitcher, whisk together eggs, milk, mustard, cheddar, Monterey Jack and pepper until well combined. Pour over bagel mixture and let sit for 5 minutes, gently stirring occasionally. Divide mixture evenly among prepared casserole dishes, pouring any remaining custard mixture at bottom of bowl over bagel mixture in dishes. Nestle cream cheese pieces in each casserole. Cover casserole dishes with foil and refrigerate on baking tray for at least 30 minutes or up to overnight.
- Preheat oven to 375 F (190 C). Remove casseroles from refrigerator, uncover and sprinkle with a 1 to 2 tbsp (15 to 30 ml) of homemade everything bagel seasoning. Bake until centre is set and edges are golden brown, about 25 to 35 minutes. Remove from oven and allow casseroles to cool on baking tray for 10 minutes. Garnish with a scattering of scallions and serve warm or at room temperature.
Drink Pairings
PORK BELLY WITH QUAIL EGGS & HASHBROWN HEARTS
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves 2
4 tsp (20 ml) kosher salt, plus extra for seasoning
2 tsp (10 ml) granulated sugar
¼ tsp (1 ml) freshly ground black pepper, plus extra for seasoning
1 lb (500 g) pork belly, skin on
½ cup (125 ml) chopped flat-leaf parsley
½ cup (125 ml) chopped basil leaves
2 tbsp (30 ml) chopped chives
1 small shallot, minced
2 garlic cloves, minced
¼ tsp (1 ml) crushed red pepper chili flakes
⅓ cup (75 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
12 quail eggs
1 cup (250 ml) watercress greens or baby arugula
Hashbrown Hearts, make ahead, ingredients start below
4 large yellow potatoes, about 2 lbs (1 kg)
3 tbsp (45 ml) grapeseed oil
½ tsp (2.5 ml) paprika
1 tsp (5 ml) ground cumin
Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare pork belly 2 days (or at least 1 day) ahead. In a small bowl, whisk together salt, sugar and pepper. Set aside.
- Pat skin of pork belly dry with a paper towel. With a sharp knife, score through skin every ½-in (1.25 cm) at a diagonal, cutting through skin and into fat, but not so deep that you hit meat. Repeat cutting in opposite diagonal to create a diamond pattern. Season pork belly with salt, sugar and a few grinds of black pepper. Place in an airtight container, cover and refrigerate overnight.
- The next day, place an oven rack in the middle position, then preheat oven to 450 F (230 C).
- Place pork on a rimmed baking tray or a large oven-safe frying pan and roast for 30 minutes. Reduce heat to 275 F (140 C) and continue to roast pork until tender but not mushy, about 1 hour. Remove from oven and let pork cool to room temperature. Wrap tightly in plastic wrap or parchment paper and refrigerate until thoroughly chilled, for at least 3 hours and up to 2 days.
- While pork belly chills, make herb sauce. In a medium bowl, whisk together parsley, basil, chives, shallot, garlic and chili flakes until combined. Whisk in olive oil and vinegar then season to taste with salt and pepper. Set aside or transfer to an airtight container and refrigerate for up to 1 day.
- When ready to serve, cook eggs. Heat a small non-stick frying pan over medium-high heat. Brush with some oil and break 6 eggs into pan. Cook until whites are set but yolks are still runny, about 2 to 3 minutes. Transfer eggs to a serving plate and repeat to cook remaining 6 eggs.
- Thickly slice pork belly and brown slices in a frying pan set over medium heat until warmed through and lightly browned, about 5 to 8 minutes. Arrange alongside eggs and top with some watercress greens, then drizzle some herb sauce over greens and pork belly. Serve while pork belly is warm alongside Hashbrown Hearts (recipe follows).
- Instructions for hashbrowns start below: Preheat oven to 400 F (200 C). While oven is preheating, place a large rimmed baking tray in oven to warm.
- Fill a large saucepan with cold water and place on stovetop, but do not turn on stove yet.
- Peel and slice potatoes into ¼-in (0.5 cm) thickness. Using a small metal, heart-shaped cookie cutter, cut out as many hearts as you can. Reserve potato scraps in water for another use. Add potato hearts to saucepan filled with water and bring to a boil over high heat. Once at a boil, reduce heat to medium-high and continue to cook potatoes for 3 minutes. Drain potatoes and place in a large bowl.
- In a small bowl, whisk together oil, paprika, ground cumin and a good pinch of both salt and pepper. Drizzle over potatoes and gently toss to coat. Let sit for 3 minutes.
- Carefully remove hot tray from oven and tip potatoes onto tray in a single layer. Roast for 10 minutes, then stir, flip potatoes and roast again until golden brown and crisped, about another 15 to 20 minutes. Let cool on tray for 2 minutes before transferring to a serving bowl. Enjoy while warm. Reheat before serving, if needed.
Drink Pairings
MENTHE DE CAFÉ
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1 oz (30 ml) sweetened condensed milk
1 oz (30 ml) Crown Royal Vanilla
½ oz (15 ml) McGuinness Peppermint Schnapps
2 oz (60 ml) strong coffee
fresh mint, for garnish
Instructions
- For a layering effect, add sweetened condensed milk to an old-fashioned glass, then fill glass with cubed ice. In a mixing glass with cubed ice, combine vanilla whisky, peppermint schnapps and strong coffee. Stir to chill and dilute. Strain over ice in prepared old-fashioned glass. Garnish with fresh mint.