MOLE MOCHA
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1½ oz (45 ml) Cazadores Añejo Tequila
½ oz (15 ml) McGuinness Crème de Cacao
1 oz (30 ml) brewed espresso
½ oz (15 ml) simple syrup*
1 dash Habanero Bitters
3 coffee beans, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine tequila, espresso, crème de cacao, simple syrup and bitters. Shake vigorously and fine strain into a chilled Martini glass. Garnish with 3 coffee beans.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
AFFOGATO
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1 scoop vanilla ice cream
1 oz (30 ml) Lemon Hart Blackpool Spiced Rum
¾ oz (22 ml) Tia Maria Cold Brew Coffee Liqueur
1 oz (30 ml) brewed espresso
1 coffee bean, for garnish
Instructions
- Place 1 scoop of vanilla ice cream into a chilled cocktail coupe. In a cocktail shaker with cubed ice, combine spiced rum, coffee liqueur and espresso. Shake vigorously then fine strain into coupe beside scoop of ice cream. Garnish with a coffee bean.
Featuring
TTEOKGUK KOREAN RICE CAKE SOUP
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 6
6 cups (1.5 L) water
½ lb (250 g) beef flank, thinly sliced
½ lb (250 g) beef brisket, thinly sliced
2 tsp (10 ml) salt, plus extra to taste
2 garlic cloves, crushed
2 tbsp (30 ml) fish sauce
Flat Korean rice cakes
4 eggs, separated
2 tsp (10 ml) vegetable oil
2 tsp (10 ml) sesame oil
3 large green onions, sliced
3 sheets roasted seaweed, crumbled
Instructions
- In a medium saucepan, bring water, beef, garlic, salt and fish sauce to a boil, then reduce heat to low and skim off any scum.
- Add rice cakes and simmer for about 10 minutes.
- Mix egg yolks in a small bowl. In an 8-in (20 cm) non-stick frying pan, heat 1 tsp (5 ml) oil over medium-low heat. Pour half of egg yolks in pan and spread them to cover bottom like a crêpe. Cook until set and repeat with another 1 tsp (5 ml) of oil and remaining half of yolks. Let cool, then cut into 2-in (5 cm) strips and set aside.
- Beat egg whites until mixed. Stir into simmering soup. Add sesame oil and adjust seasoning.
- Garnish with green onions, egg strips and seaweed.
Drink Pairings
Panettone Eggnog
This cocktail recipe can be made hot or cold, depending on your mood.Ingredients
Serves 2
2 large eggs (freshest possible)
3 oz (90 ml) Raisin Syrup*
1½ oz (45 ml) Old Sam Demerara Rum
1½ oz (45 ml) Amaretto Disaronno
1½ oz (45 ml) McGuinness Orange & Brandy
½ cup (125 ml) milk (3.25%)
¼ cup (60 ml) whipping cream
grated cinnamon, cinnamon stick and orange zest, for garnish
Instructions
- Add eggs and Raisin Syrup to a blender. Blend on medium for 30 seconds. Turn blender to low and gradually add rum, amaretto and orange brandy, then milk and cream (about 1 minute). Transfer to an airtight container and refrigerate. Enjoy once chilled. Best if left a day or two for flavours to develop.
- To serve cold, measure 8 oz (250 ml) into an old-fashioned glass.
- To serve hot, measure 8 oz (250 ml) into a heatproof mug and microwave for 1 minute. Garnish both with grated cinnamon, cinnamon stick and orange zest.
- * To make Raisin Syrup, in a small saucepan, combine 1 cup (250 ml) raisins, 2 cups (500 ml) water and 1 cinnamon stick. Bring to a boil then cover and simmer for 15 minutes. Strain raisins, reserving raisin water. Remove cinnamon stick. In a blender, combine raisins, 1 cup (250 ml) raisin water and ¾ cup (175 ml) demerara sugar, blend until smooth. Transfer to a sealed container. Refrigerate up to 3 weeks.
Featuring
Après Apple Cider
This cocktail recipe can be made hot or cold, depending on your mood.Ingredients
Serves 1
1½ oz (45 ml) Maker’s Mark Bourbon
3 to 4 oz (90 to 120 ml) Spiced Apple Cider*
fresh cranberries and orange peel, for garnish
Instructions
- To serve cold, combine bourbon and Spiced Apple Cider in a cocktail shaker with ice. Shake vigorously then fine strain into an old-fashioned glass.
- To serve hot, combine bourbon and Spiced Apple Cider in a heatproof mug or glass and microwave for 1 minute on high. Garnish both with fresh cranberries and orange peel.
- * For the Spiced Apple Cider, in a saucepan, combine 25 oz (750 ml) apple juice, 8 oz (250 ml) cranberry juice, 1½ oz (45 ml) maple syrup, 1 cinnamon stick, 2 star anise pods, peel from 1 orange (pith removed) and peel from 1 lemon (pith removed). Bring to a boil then cover and simmer for 10 minutes. Allow to cool then strain into a sealed container and refrigerate for up to 2 weeks. Makes 1L (4 cups)
Featuring
Starry Linzer Torte
Celebrate the festivities of the season an impressive dessert.Ingredients
Serves 6
1 cup (250 ml) hazelnuts, lightly toasted and skins removed
½ cup (125 ml) blanched almonds
⅔ cup (150 ml) + 2 tsp (10 ml) sugar, divided
1 tsp (5 ml) lemon zest
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) salt
1½ cups (375 ml) flour
¾ cup (175 ml) butter, chilled + ½-in (1.25 cm) cubed
2 egg yolks
1 tsp (5 ml) vanilla extract
1½ cups (375 ml) raspberry jam
1 tsp (5 ml) lemon juice
1 egg
2 tbsp (30 ml) water
1 tbsp (15 ml) icing sugar
Instructions
- In a food processor, grind together hazelnuts and almonds until fine like powder, about 1 minute. Add sugar, lemon zest, cinnamon, salt and flour and pulse for about 15 seconds.
- Add butter and continue pulsing for another 30 seconds.
- In a small bowl, mix egg yolks and vanilla. With food processor running, add egg mixture to nut mixture until it forms a dough ball.
- Transfer dough to a clean surface and divide into 2. Flatten 1 half into a disk and refrigerate for 30 minutes.
- Pull about 2-in (5 cm) chunks of dough from remaining half and scatter into tart pan. Using fingers, press dough to cover bottom and sides of tart pan. Place plastic wrap over dough. Using back of a measuring cup, flatten dough across bottom and push into sides. Remove plastic wrap. Using a sharp knife trim excess dough from top edge of pan. Place in freezer for 30 minutes.
- Preheat oven to 350 F (180 C).
- Place a large piece of foil over frozen dough in tart pan. Spread pie weights on top to cover surface of tart shell. Loosely cover with foil, to prevent dough from burning in oven.
- Bake on centre rack for 30 minutes.
- Carefully remove foil and pie weights and allow tart shell to cool completely.
- Roll chilled dough disk between two 16-in (40.5 cm) lengths of parchment paper to about ¼-in (0.5 cm) thickness. Refrigerate again for about 15 minutes.
- Using star-shaped cookie cutters of various sizes, cut chilled dough into stars. Refrigerate until ready to use.
- In a medium bowl, mix raspberry jam and lemon juice. Pour into tart shell and spread evenly across surface.
- In a small bowl, mix egg and water to make egg wash. Brush over chilled stars. Sprinkle 2 tsp (10 ml) sugar as desired over stars and place over raspberry jam in tart shell.
- Bake for 30 to 40 minutes on middle rack until edges are golden brown.
- Cool on wire rack and allow to rest for 2 to 3 hours.
- Dust with icing sugar before serving.
Drink Pairings
Chocolate St. Honoré
Celebrate the festivities of the season an impressive dessert.Ingredients
Serves 8 - 10
6¼ oz (200 g) puff pastry dough, thawed
1 egg
3 tbsp (45 ml) water
Chocolate Crème Chiboust, recipe follows (do not make ahead)
8 oz (250 ml) dark chocolate, finely chopped
2¾ cups (650 ml) whipping cream, divided
¼ cup (60 ml) cocoa powder
3 tbsp (45 ml) sugar
1 tbsp (15 ml) vanilla extract
gold leaf, for garnish (optional)
CHOUX PASTRY DOUGH
1 cup (250 ml) water
½ cup (125 ml) cold butter, cut into roughly 1-in (2.5 cm) squares
1 tbsp (15 ml) sugar
½ tsp (2.5 ml) salt
1 cup (250 ml) flour
4 eggs
CHOCOLATE CRÈME CHIBOUST
½ tbsp (7 ml) gelatin
2 tbsp (30 ml) + ⅓ cup (75 ml) water
5 eggs, separated
¼ cup (60 ml) cornstarch
2 tbsp (30 ml) + 1 cup (250 ml) sugar
¼ tsp (1 ml) salt
1 cup (250 ml) chopped dark chocolate
1 cup (250 ml) milk
1 tbsp (15 ml) instant coffee powder
Instructions
- Preheat oven to 400 F (200 C). Lightly grease sides of 9-in (23 cm) springform pan and line bottom with parchment paper. Set aside.
- On clean surface, roll out puff pastry to roughly 10-in (25 cm) square and place on a parchment-lined baking sheet. Using a fork, poke holes across surface of pastry, then bake for 15 minutes. Remove from oven and cool to room temperature.
- Leaving pastry on parchment-lined baking sheet, place base of springform pan over pastry and, using a sharp knife, cut around edges to make a 9-in (23 cm) circle. Discard remaining pastry.
- Preheat oven to 375 F (190 C).
- Fill a large piping bag fitted with a ½-in (1.25 cm) round tip (or similar) with prepared Choux Pastry Dough. Pipe a circle around edge of puff pastry base about ½-in (1.25 cm) from edge. Pipe a 1½-in (3.75 cm) round in centre. Then pipe a circle between outer and inner piped circles.
- On another parchment-lined baking sheet, pipe a tiny bit of pastry under parchment paper at all 4 corners. Gently press down corners to help paper stick to baking sheet.
- Pipe 1½-in (3.75 cm) round mounds, about 2-in (5 cm) apart. Gently press pointy peaks with moistened finger to smooth tops.
- In a small bowl, lightly whisk together egg and water. Gently brush egg wash over tops of all prepared choux pastry, including the circles on puff pastry base. Bake until golden brown, about 25 to 30 minutes. Do not open oven while baking. Once baked, remove from oven and allow to cool completely.
- Meanwhile, prepare Chocolate Crème Chiboust (recipe below). Gently, puncture bottom of each round choux pastry with nozzle and fill with Chocolate Crème Chiboust until you feel the edge of puff gently push back in your hand. Place on lined baking sheet and refrigerate for at least 1 hour.
- Place puff pastry circle with baked choux circles in prepared springform pan. Gently puncture small holes in baked choux circles on puff pastry circle with nozzle and fill with Chocolate Crème Chiboust. Pipe any remaining filling into gaps between circles and smooth surface with an offset spatula. Refrigerate for at least 1 hour.
- Place chopped chocolate in medium, heatproof, non-reactive bowl. In a small saucepan over medium heat, bring ¾ cup (175 ml) whipping cream to a gentle simmer, not boil. Pour over chopped chocolate and let it rest for 1 minute to melt chocolate. Then whisk until smooth and glossy.
- Dip each cream puff into chocolate ganache and carefully place on baking sheet. Once you have enough cream puffs to line inner circumference of springform pan, pipe a tiny amount of ganache at base of each cream puff and place on top of choux circle along outer edge. Refrigerate.
- In large bowl, whip together mix 2 cups (500 ml) whipping cream, cocoa powder, sugar and vanilla extract until soft peaks form. Transfer to large piping bag fitted with large St. Honoré piping tip. Remove outer ring of springform pan and pipe as desired on top of cake. Garnish with gold leaf, if using. Refrigerate until ready to serve.
- FOR CHOUX PASTRY DOUGH, In a medium saucepan over medium heat, melt together water, butter, sugar and salt and bring to a boil.
- Remove from heat and add flour. Using a wooden spoon, mix until fully incorporated. Return to heat and cook mixture for 2 to 3 minutes, until a thin layer sticks to bottom of pan while stirring and mixture comes together as a dough.
- Transfer dough to a large bowl and allow to cool slightly.
- Using a wooden or silicon spoon, add 1 egg at a time and mix dough until each egg is fully incorporated. Dough should be soft and able to hold stiff peaks when lifted. Use as needed.
- FOR CHOCOLATE CRÈME CHIBOUST, In small heatproof bowl, sprinkle gelatin in water and set aside to bloom.
- In another medium bowl, whisk together egg yolks, cornstarch, 2 tbsp (30 ml) sugar and salt until fully incorporated and no lumps remain.
- Place chopped chocolate in a small heatproof bowl over a small saucepan of gently boiling water, making sure bottom of bowl of chocolate does not touch boiling water. Stir constantly until chocolate is melted. Remove from heat and set aside.
- In medium saucepan, over medium heat, bring milk and instant coffee powder to boil. Remove from heat and slowly transfer ⅓ cup (75 ml) to egg mixture, whisking constantly making sure not to cook eggs. Add back to saucepan with remaining milk and stir vigorously. Return to heat and continue cooking until mixture thickens to consistency of thick sauce only, not paste.
- Remove from heat. Add melted chocolate and bloomed gelatin. Mix well until smooth. Cover with plastic wrap and set aside to cool at room temperature.
- In a standing mixer, whisk egg whites until frothy over medium speed.
- In a small saucepan, boil 1 cup (250 ml) sugar and ⅓ cup (75 ml) water until mixture reaches 248 F (120 C) on a candy thermometer.
- With stand mixer on medium speed, slowly pour melted sugar syrup into egg whites. Turn off mixer and scrape down sides of bowl to ensure sugar is well integrated into mixture. Turn mixer back on and whisk meringue on high speed until stiff peaks form.
- Using a hand mixer, whisk chocolate crème until smooth and fluffy. Fold in ⅓ of whipped meringue into chocolate crème until no white streaks remain. Add remaining egg whites and fold in until fully incorporated. Transfer to a large piping bag fitted with a narrow choux pastry filling injector nozzle and use as needed.
Drink Pairings
Strawberry Pistachio Cake
Celebrate the festivities of the season an impressive dessert.Ingredients
Serves 6 - 8
1 cup (250 ml) chopped strawberries
3 tbsp (45 ml) + 6 oz (180 g)* sugar, divided
1 pinch salt
2 tbsp (30 ml) + ¼ cup (60 ml) hot water
1 cup (250 ml) shelled pistachios, reserve 3 tbsp (45 ml) for garnish
6¼ oz (200 g) flour
2 tsp (10 ml) baking powder
6 eggs, separated
½ tsp (2.5 ml) almond extract
½ cup (125 ml) vegetable oil
¾ cup (175 ml) buttermilk
1 drop green food colour (optional)
1 tbsp (15 ml) gelatin
5 oz (140 g) white chocolate, finely chopped
4 oz (125 g) cream cheese, softened
1 cup (250 ml) whipping cream
12 strawberries, hulled and halved
strawberries and white chocolate-dipped strawberries, for garnish
Instructions
- In a medium bowl, combine chopped strawberries, 1 tbsp (15ml) sugar and a pinch of salt. Let rest at room temperature for 1 hour to macerate. Set aside.
- In a small heatproof bowl, mix 2 tbsp (30 ml) hot water and 2 tbsp (30 ml) sugar until sugar is fully melted. Set this simple syrup aside until ready to use.
- Preheat oven to 350 F (180 C).
- Grease and dust two 9-in (23 cm) round cake pans with flour. Line bottom of pans with parchment paper.
- Using a food processor, in 10 second bursts, grind pistachios to a fine powder, not a paste. Sieve through strainer and reserve coarser pieces for garnish, about 3 tbsp (45 ml).
- In a medium bowl, mix flour, baking powder and remaining sieved, ground pistachios.
- In a large bowl, whisk together egg yolks, almond essence, 3 oz (90 g)* sugar, vegetable oil and buttermilk until smooth and fully incorporated.
- Fold in flour mixture and food colouring, if using, until well incorporated. Set aside.
- Using a hand mixer, whisk together egg whites until frothy. Add 3 oz (90 g)* sugar, then increase speed to high and whisk until stiff peaks form.
- Fold ⅓ of whipped egg whites into pistachio batter until no white streaks remain. Fold in remaining egg whites until fully incorporated.
- Divide batter evenly between prepared cake pans and bake a until toothpick inserted in centre of cake comes out dry, about 25 to 30 minutes.
- Remove from oven and invert onto wire rack to cool completely. Discard parchment paper.
- In a small bowl, add gelatin to water and allow to bloom for about 10 minutes.
- In a heatproof bowl, melt white chocolate over small saucepan with simmering water, stirring constantly. Do not allow simmering water to touch bottom of bowl with white chocolate. When melted, remove from heat and whisk well until smooth. Cool slightly.
- In a medium bowl, whisk cream cheese until no lumps remain. Melt gelatin in microwave on medium strength for 10 seconds, stir well and add to cream cheese. Pour melted white chocolate over cream cheese and mix until fully incorporated. Set aside to cool.
- In a medium bowl, whisk cream until soft peaks hold their shape. Fold in ⅓ of whipped cream into cream cheese mixture until no white streak remain. Fold in remaining whipped cream until incorporated. Do not overbeat.
- Using a sharp knife, cut edges of cake into 8-in (20 cm) circles. Lightly grease bottom and sides of an 8-in (20 cm) springform pan. Line bottom with parchment paper and sides with acetate paper. Secure top of acetate paper where ends overlap with a small piece of adhesive tape.
- Place 1 cake circle at bottom of pan. Using a pastry brush, lightly brush surface of cake with prepared simple syrup. Line edge of cake with halved strawberries, pointy end up.
- Fill a small piping bag with about ½ cup (125 ml) of white chocolate mousse and pipe around strawberries along acetate paper.
- Reserve 1 cup (250 ml) white chocolate mousse. In a large bowl, fold macerated strawberries into remaining mousse. Pour over cake. Evenly sprinkle 1 tbsp (15 ml) ground pistachios over surface.
- Cover with second cake circle. Refrigerate overnight or at least 6 hours.
- When ready to serve, remove cake from springform pan and slowly peel away acetate paper. Decorate surface as desired with fresh and white chocolate-dipped strawberries on top of cake and reserved coarsely ground pistachios at base.
Drink Pairings
Citrus Garlic Roast Leg of Lamb served with Cheesy Hasselback Potatoes
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8
¼ cup (60 ml) + 3 tbsp (15 ml) extra-virgin olive oil, divided
4 heads garlic
4 sprigs thyme, leaves picked
2 sprigs rosemary, leaves picked
2 sprigs oregano, leaves picked
3 anchovy filets
1 tbsp (15 ml) kosher salt
1 tbsp (15 ml) + 1 tsp (5 ml) freshly ground black pepper, divided
7 lbs (3.2 kg) bone-in leg of lamb
3 lemons
1 cup (250 ml) white wine
8 medium russet potatoes, cleaned
3 tbsp (45 ml) melted butter
2 tsp (10 ml) seasoning salt
½ cup (125 ml) ground Parmesan
Instructions
- The night before serving, prepare lamb. In a small blender or food processor, add ¼ cup (60 ml) olive oil, 1 peeled head garlic, thyme, rosemary, oregano, anchovies, kosher salt and 1 tbsp (15 ml) black pepper. Blend until smooth.
- Score a diamond pattern into fat layer of lamb, then rub herb paste all over. Place on a parchment-lined roasting pan, cover with plastic wrap and refrigerate overnight.
- 2 hours before roasting, remove lamb from refrigerator and set on counter, to bring lamb to room temperature. Meanwhile, cut remaining garlic heads in half. Slice 1 lemon and cut remaining lemons into wedges. Set garlic and lemons aside.
- Preheat oven to 350 F (180 C). Remove plastic wrap from lamb and pour wine into roasting pan. Roast lamb for 18 minutes per pound. Meanwhile, prepare potatoes.
- Place 2 chopsticks on either side of a potato, then cut potato into ¼-in (0.5 cm) slices. The chopsticks will prevent you from cutting potato all the way through. Repeat with remaining potatoes.
- Place potatoes on a parchment-lined baking sheet. Mix together remaining olive oil, butter, seasoning salt and pepper. Brush each potato with butter mixture, making sure to get mixture between slices. Place potatoes in oven about 30 minutes into lamb roasting time.
- After lamb has been roasting for 1 hour, place the lemon wedges and garlic halves cut-side down in pan. Arrange lemon slices on lamb.
- After 20 minutes, place lemon wedges on lamb and brush with roasting juices. Continue roasting until internal temperature reaches 135 F (57 C), for medium.
- Remove lamb from oven and let rest for 20 minutes. Turn oven up to 400 F (200 C). Bake potatoes for another 15 minutes, or until they are golden brown and crisp. Sprinkle Parmesan on potatoes and bake for another 5 minutes, or until cheese is melted and golden brown.
- To serve, transfer lamb, garlic halves, lemon wedges and potatoes to a platter. Drizzle pan juices over lamb before serving. Squeeze lemon wedges over lamb before carving.
Drink Pairings
Savoury Baklava
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8
2 lbs (1 kg) butternut squash, peeled, seeds scraped out and diced
3 tbsp (45 ml) grapeseed oil, divided
kosher salt and freshly ground black pepper, to taste
1 x 19 oz (540 ml) can chickpeas, drained and rinsed
1 tsp (5 ml) ground cumin
2 tbsp (30 ml) harissa paste
3 yellow onions, finely chopped
1 large leek, white part only, finely chopped
2 garlic cloves, minced
1 cup (250 ml) pre-cooked, vacuum-packed chestnuts, rinsed and chopped
1¼ cups (310 ml) fresh breadcrumbs
½ cup (125 ml) chopped flat-leaf parsley
¼ cup (60 ml) golden raisins
½ cup (125 ml) vegetable stock
1 x 1 lb (454 g) box phyllo pastry
⅓ cup (75 ml) unsalted butter, melted
1¼ cups (310 ml) crumbled feta cheese
2 tbsp (30 ml) clover honey
1 tsp (5 ml) black sesame seeds or black onion seeds
1 good pinch chili flakes (optional)
Instructions
- Heat oven to 400 F (200 C).
- Place squash on a rimmed baking tray, toss with 1 tbsp (15 ml) oil and season liberally with salt and pepper. Roast for 10 minutes, then add chickpeas, cumin and harissa to baking tray. Stir everything together and continue to roast until squash is just tender, about another 20 minutes. Set baking tray aside to cool for 5 minutes before using a fork to mash half the chickpeas.
- Reduce oven temperature to 350 F (180 C).
- In a large sauté pan, heat another 1 tbsp (15 ml) oil over medium heat. Add onions, leeks and garlic and cook, stirring often, until onions have softened, about 10 to 15 minutes. Place half the onion mixture in a bowl and set aside the remainder in sauté pan. To onion mixture in bowl, add chestnuts, breadcrumbs, parsley, golden raisins and stock. Mix well and season to taste with salt and pepper. To onion mixture in sauté pan, add roasted squash mixture and stir to combine.
- To assemble baklava, trim phyllo sheets so they fit neatly into a deep 9 x 13-in (23 cm x 33 cm) baking dish. Brush dish all over with a little melted butter. Brush 4 phyllo sheets with melted butter then layer in bottom of dish. Add ⅓ squash mixture, ⅓ chestnut mixture and ⅓ crumbled feta. Continue layering 4 sheets buttered phyllo, ⅓ squash mixture, ⅓ chestnut mixture and ⅓ crumbled feta 2 more times. Finish with a final layer of 4 buttered phyllo sheets.
- Cut baklava into a diamond pattern, taking care to cut all the way to bottom layer. Sprinkle with sesame seeds and bake until phyllo dough is evenly golden brown and crisp, about 35 to 45 minutes.
- Transfer baklava to a wire rack to cool for 10 minutes, then drizzle with honey and sprinkle with sesame seeds, chili flakes (if using) and additional kosher salt. Serve while warm or at room temperature.