Chambord Punch
Ingredients
Serves 6
½ cup (125 ml) Chambord Black Raspberry Liqueur
1 bottle (750 ml) dry or semi-dry sparkling wine, well chilled
1 cup (250 ml) fresh raspberries
Instructions
- Pour Chambord into a large pitcher and slowly add sparkling wine. Add raspberries and give punch a quick stir. Divide between 6 flute glasses and serve immediately.
Featuring
Rosemary Salty Dog
Ingredients
Serves 1
kosher salt, for garnish
1½ oz (45 ml) Sipsmith London Dry Gin*
3 oz (90 ml) fresh pink grapefruit juice
2 sprigs rosemary (save 1 for garnish)
grapefruit wheel, for garnish
Instructions
- Sprinkle a handful of kosher salt on a small plate. Moisten half the outer rim of a rocks glass and dip into salt. In a cocktail shaker with cubed ice, combine gin, grapefruit juice and 1 sprig rosemary. Shake vigorously to chill and infuse flavours, then fine strain into prepared glass over new cubed ice. Garnish with 1 sprig rosemary and a grapefruit wheel.
- * Can substitute vodka, if desired.
Featuring
Limoncello Cupcakes
Ingredients
Serves 12
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
½ cup (125 ml) unsalted butter, room temperature, divided
8 oz (227 g) cream cheese, room temperature, divided
1 cup (250 ml) granulated sugar
3 large eggs
3 tbsp (45 ml) limoncello, divided
½ cup (125 ml) whole milk
1 tsp (5 ml) finely grated lemon zest
3 tbsp (45 ml) lemon juice
1 tbsp (15 ml) vanilla extract
3 cups (750 ml) icing sugar, sifted, plus extra as desired
yellow gel food colouring (optional)
mint leaves and lemon candies or lemon peel twist, for garnish (optional)
Instructions
- Preheat oven to 350 F (180 C). Line a standard muffin tin with muffin liners and set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, cream together ¼ cup (60 ml) butter, 2 oz (57 g) cream cheese and sugar on medium speed until light and fluffy, about 2 to 3 minutes, scraping down sides of bowl occasionally to ensure mixture is properly combined. Add eggs, one at a time, beating well after each addition. Beat in 2 tbsp (30 ml) limoncello. On low speed, alternately add flour mixture in thirds and milk in halves, beginning and ending with flour mixture. Add lemon zest and juice and vanilla and mix on low speed just until incorporated. Divide batter between lined muffin tins and bake until lightly golden brown and a wooden skewer inserted in centre comes out clean, about 20 to 30 minutes. Remove from tins and transfer to a wire rack to cool completely.
- Meanwhile, make frosting. In bowl of a stand mixer fitted with paddle attachment, beat together remaining ¼ cup (60 ml) butter and 6 oz (170 g) cream cheese until light and fluffy. Beat in remaining 1 tbsp (15 ml) limoncello. Gradually add icing sugar on low speed, then increase speed to medium and beat until frosting is smooth, about 1 minute. If desired, colour frosting with a few drops food colouring. Adjust frosting consistency by adding a bit more icing sugar, if desired.
- When ready to serve, pipe or spread frosting over cupcakes and decorate with mint leaves and a lemon candy or lemon peel twist, if desired. Cupcakes are best eaten the day they are assembled, but leftovers can be stored in an airtight container in refrigerator for up to 4 days.
Drink Pairings
Sparkling Kiwi Cake
Ingredients
Serves 10 to 12
cooking spray or vegetable oil, for greasing
½ cup + 2 tbsp (155 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
1 tsp (5 ml) baking powder
¼ tsp (1 ml) kosher salt
2 large egg whites, room temperature
⅓ cup (75 ml) dry sparkling wine
1 tsp (5 ml) vanilla extract
¼ cup + 2 tbsp (90 ml) unsalted butter, room temperature
½ cup + 3½ tbsp (177 ml) granulated sugar, divided
1¼ cup (310 ml) whipping cream
¾ cup (175 ml) plain Greek yogurt
8 to 10 green kiwis
Instructions
- Preheat oven to 350 F (180 C). Grease a 9-in (23 cm) round cake pan with cooking spray or vegetable oil, then line bottom with a round of parchment paper. Set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder and salt. Set aside.
- In another medium bowl, whisk together egg whites, sparkling wine and vanilla. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, cream butter and ½ cup + 2½ tbsp (162 ml) sugar on medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl occasionally to ensure mixture is properly combined. On low speed, alternately add flour mixture in thirds and egg mixture in halves, beginning and ending with flour mixture. Pour batter into prepared cake pan and bake until sides of cake start to release from pan and a wooden skewer inserted in middle of cake comes out clean, about 25 to 30 minutes. Cool in pan on a wire rack for 30 minutes, then turn cake out onto wire rack and allow to cool completely.
- In cleaned bowl of stand mixer fitted with whisk attachment, whisk together cream and remaining 1 tbsp (15 ml) sugar until soft peaks form. Add yogurt and whip until stiff peaks form.
- Line an 8-in (20 cm) round cake ring or springform pan with a collar of acetate about 3-in (8 cm) high and secured with a small piece of tape on outside of acetate. If using cake ring, place acetate-lined cake ring on a plate or platter. Trim cooled cake to an 8-in (20 cm) round to fit snugly inside acetate ring. (Discard or snack on cake scraps.) Place cake inside acetate and lightly press into place to create bottom layer. Peel and thinly slice 3 to 4 kiwis. Arrange kiwi slices in concentric circles over cake, overlapping each piece slightly, leaving a ½-in (1.25 cm) border uncovered around edge. Dollop or pipe yogurt mixture over kiwi and level with a small offset spatula or spoon. Refrigerate cake for 4 hours, until set.
- When ready to serve, unmould cake and remove acetate. Peel and thinly slice remaining kiwis and arrange in concentric circles over top of entire cake, overlapping each piece of kiwi slightly. Slice and serve. Any leftovers may be refrigerated for up to 3 days.
Drink Pairings
Panna Cotta Tart with Rhubarb Gin Gelée
Ingredients
Serves 10 to 12
3½ oz (100 g) shelled raw pistachios, plus extra for garnish
1¼ cups (310 ml) all-purpose flour, plus extra for dusting
⅓ cup (75 ml) icing sugar
½ tsp (2.5 ml) + 1 pinch fine sea salt, divided
½ cup (125 ml) chilled unsalted butter, cut into cubes
1 to 2 tbsp (15 to 30 ml) ice water
1 large egg, lightly beaten
1 cup (250 ml) whole milk
2 tsp (10 ml) + 1¼ tsp (6 ml) powdered gelatin, divided
2 tbsp + 2 tsp (40 ml) granulated sugar
½ vanilla bean, split and seeds scraped out
½ cup (125 ml) whipping cream
¾ cup (175 ml) water
¼ cup (60 ml) gin
1 cup (250 ml) finely chopped rhubarb (about 1 large stalk)
edible flowers, for garnish (optional)
Instructions
- Preheat oven to 350 F (180 C). Line base of a 9-in (23 cm) fluted tart pan with removable bottom with a round of parchment paper.
- To make tart shell, in bowl of a food processor fitted with steel blade attachment, pulse 3½ oz (100 g) pistachios until very finely chopped. Add flour, icing sugar and ½ tsp (2.5 ml) salt, then pulse until well combined. Add butter and pulse until mixture resembles large breadcrumbs. Add 1 tbsp (15 ml) ice water and pulse until mixture forms large clumps. If mixture is not coming together, add more ice water, 1 tsp (5 ml) at a time, as needed. Tip pastry dough out onto a piece of parchment paper or plastic wrap and use it to help press dough together into a flat disc. Wrap and refrigerate for at least 30 minutes and up to 2 hours.
- Dust a large piece of parchment paper with flour and place chilled dough on top. Lightly dust top of dough with flour, then roll out into a large circle, about ⅛-in (0.25 cm) thick. Using parchment paper, flip dough into tart pan, gently guiding dough into edges of pan. Pull away paper and fix any gaps or tears that may have formed in dough. Trim overhanging dough to ½-in (1.25 cm) above lip of pan and allow excess pastry to stand straight up. Reserve dough trimmings for later use, setting aside at room temperature. Prick base of tart shell all over with a fork and place in freezer for 15 minutes.
- Line shell with parchment paper and pie weights (dried beans or rice also work). Bake for 20 minutes, until starting to brown and firm up around edges. Using parchment paper, transfer pie weights to a heatproof bowl to cool, or remove dried beans or rice and discard (or reserve for future blind baking). Using a sharp knife, cut away any excess pastry above lip of pan. Use thin pieces of reserved pastry dough to patch any cracks or gaps in shell. Brush all over inside of shell with beaten egg and bake for 15 minutes more, until dry and lightly browned. Cool to room temperature in pan on a wire rack, then place cooled tart shell in pan in freezer while making panna cotta.
- To make panna cotta, pour milk into a small saucepan and sprinkle over 2 tsp (10 ml) gelatin. Set aside and allow gelatin to bloom for 5 minutes. Then heat saucepan over medium-low heat, stirring occasionally, until gelatin has dissolved, about 3 to 4 minutes. Add sugar and vanilla seeds, stirring until sugar has dissolved, about 2 minutes more. Take care that milk mixture never comes to a simmer. Remove from heat and stir in cream and a pinch of salt. Pour about ½ cup (125 ml) panna cotta mixture into frozen tart shell and swirl around to coat bottom. Return to freezer for 10 minutes, then place tart shell on a baking sheet, stir remaining panna cotta mixture and pour into tart shell. Refrigerate until set, about 2 hours.
- Meanwhile, make rhubarb gin gelée. Pour ¾ cup (175 ml) water and gin into a small saucepan and sprinkle over remaining 1¼ tsp (6 ml) gelatin. Set aside and allow gelatin to bloom for 5 minutes.
- Heat saucepan over medium-low heat and stir in rhubarb. Bring to a simmer and cook, stirring often, until rhubarb is very soft, about 8 minutes. Strain through a fine mesh strainer into a liquid measuring cup, pressing down lightly on rhubarb to extract as much liquid as possible. Discard remaining solids. Let gelée come to room temperature, stirring occasionally; this should take about 25 minutes. Stir and pour over cold panna cotta tart layer and return to refrigerator to allow gelée to set for about 1 hour and up to 3 hours.
- To serve, carefully remove tart from pan and transfer to a serving platter. Garnish with chopped pistachios and edible flowers, if desired. Cut into slices and serve. Tart is best eaten the day it is made, but leftovers may be refrigerated for up to 2 days.
Drink Pairings
Anchovy Palmiers
Ingredients
Serves 24
2 tbsp (30 ml) unsalted butter, softened
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) anchovy paste
1 large garlic clove, grated
½ lemon, zest only
2 tsp (10 ml) lemon juice
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) ground pepper
2 dashes Tabasco sauce
1 x 14 oz (396 g) package frozen puff pastry, defrosted according to package instructions
Instructions
- Preheat oven to 350 F (180 C) and line a large baking sheet with parchment paper.
- In a bowl, combine butter, tomato paste, anchovy paste, garlic, lemon zest and juice, sugar, pepper and Tabasco.
- Roll out puff pastry to a 9½-in x 15-in (24 x 38 cm) rectangle. Spread anchovy mixture evenly over puff pastry, making sure to reach all the way to edges.
- Tightly roll bottom of pastry toward the middle, stopping at centre. Then, roll top of pastry down to meet in centre. Place pastry roll in refrigerator for 1 hour, or freezer for 20 minutes, to firm it up.
- Slice roll into ½-in (1.25 cm) rounds and arrange on lined baking sheet. Transfer pan to refrigerator for 10 minutes, or freezer for 5 minutes, to firm up pastry again.
- Bake palmiers for 20 minutes, or until golden brown and cooked through, rotating pan after 10 minutes. Transfer palmiers to a wire rack and allow to cool. Will keep for up to 3 days in an airtight container at room temperature.
Drink Pairings
Chicken Liver Pâté with Cognac & Redcurrant Jelly
Ingredients
Serves 1½ cups (375 ml)
½ lb (227 g) chicken livers, veins, fat and silver skin removed
½ cup (125 ml) milk
7 tbsp (105 ml) butter, room temperature, divided
1 medium shallot, finely diced (about 1¼ oz/ 35 g)
1 sprig thyme
¾ tsp (4 ml) kosher salt
2 tbsp (30 ml) Cognac or brandy
½ tsp (2.5 ml) maple syrup
¼ cup (60 ml) whipping cream
3 tbsp (45 ml) redcurrant jelly
pea shoots and crispy shallots, for garnish
sliced baguette, to serve
Instructions
- Soak livers in milk for at least 1 hour, or ideally overnight.*
- Drain and discard milk, then dry livers with paper towel.
- In a sauté pan, melt 2 tbsp (30 ml) butter over medium-high heat. Add livers and cook until golden brown, about 2 minutes per side. Livers should still be pink in middle. Remove from pan and set aside.
- Turn heat down to low and add shallot, thyme and salt. Cook until softened, about 1 to 2 minutes. Add livers back to pan, along with Cognac and maple syrup. Cook until liquid has reduced by half, about 1 to 2 minutes. Remove and discard thyme sprig.
- Transfer chicken liver mixture to a high-speed blender and add cream. Blend on high, adding remaining 5 tbsp (75 ml) butter, 1 tbsp (15 ml) at a time, until mixture is smooth and butter is fully incorporated.
- Pass pâté through a sieve, discarding any solids, then transfer to a glass container with an airtight lid. Press a piece of plastic wrap directly onto surface of pâté, then cover with lid. Refrigerate until firm and chilled, for at least 2 hours, or overnight.
- When ready to serve, spread pâté into a small bowl and make a well in middle with a spoon. Melt redcurrant jelly in a small saucepan over low heat and pour jelly into well. Transfer pâté to refrigerator and allow jelly to set, about 5 minutes. Garnish with pea shoots and crispy shallots and serve with sliced baguette.
- * The longer the soaking time, the mellower the liver flavour will be.
Drink Pairings
Butter-Dipped Radishes
Ingredients
Serves 12
12 radishes, washed well (leave greens on)
½ cup (125 ml) cultured butter*
flaky sea salt, to taste
Instructions
- Trim tails off radishes and dry thoroughly. Line a baking sheet with parchment paper.
- Place butter in a small heatproof bowl that will fit over a small saucepan. Add 2-in (5 cm) water to saucepan and place bowl on top. Heat butter over low heat, whisking constantly; it should stay creamy looking. Continue until butter is the texture of sour cream, then remove from heat.
- Dip bottom half of each radish in butter and set on lined baking sheet, then sprinkle each with a bit of salt. Place in refrigerator for 10 minutes to set. Any leftover butter can be used for cooking.
- * Available at most grocery stores; can substitute regular salted butter.
Drink Pairings
Baked Brie served with Crudités
Ingredients
Serves 4 to 6
1 small wheel brie (about 12 oz/340 g), preferably in a wooden box
crunchy raw vegetables, such as baby carrots, mini cucumbers, fennel, snap peas, radicchio, endive and radish, to serve
freshly cracked black pepper
packaged crostini or crackers, to serve
Instructions
- Preheat oven to 350 F (180 C). Remove lid of brie box, keeping it in bottom part of wooden box. Remove any stickers on bottom of box and remove brie from any plastic packaging. If brie does not come in a wooden box, unwrap fully and transfer to an ovenproof dish that brie will fit into snugly. Place box or dish on a baking sheet and bake brie for 20 minutes, until soft throughout.
- Meanwhile, wash and prepare vegetables to serve.
- Remove brie from oven and carefully cut top off. Sprinkle with pepper and place in middle of a serving platter. Arrange vegetables and crostini around brie and serve.
Drink Pairings
Spanish Omelette with Serrano Ham
Ingredients
Serves 4 to 6
½ cup (125 ml) extra-virgin olive oil
1 medium onion, thinly sliced
2 medium yellow potatoes, peeled and thinly sliced
4 eggs
1 tsp (5 ml) kosher salt, or to taste
1 pinch black pepper
3 tbsp (45 ml) store-bought or homemade aioli (garlic mayonnaise)
3½ oz (100 g) Serrano ham
1 handful baby greens
Instructions
- In a large nonstick frying pan, heat oil over medium heat. Add onion and cook for about 2 minutes, until just softened. Add potatoes and stir gently. Allow to cook, tossing occasionally, for about 15 to 20 minutes, or until onions are slightly caramelized and potatoes are cooked through.
- Drain off oil, reserving 1 tbsp (15 ml) for use in step 3, (remainder can be discarded or kept in refrigerator for the next time you make a Spanish Omelette) and transfer potatoes and onion to a medium bowl. Allow to cool for about 5 minutes, then add eggs, salt and pepper and stir to combine. Cover and allow to sit for about 15 minutes. Mixture will thicken up as eggs are absorbed.
- Heat 1 tbsp (15 ml) reserved cooking oil in a 6-in (15 cm) nonstick frying pan over high heat and add egg mixture. Cook for 1 minute, then reduce heat to low and cook for 3 more minutes. Loosen sides of omelette with a silicone spatula, then place a large plate upside down on top of pan. Carefully flip pan over plate and tip out omelette, then slide it back into pan and cook for 1 minute on high and another 3 to 4 minutes on low, or until golden and cooked through.
- Turn out omelette onto a serving board or plate. Spread aioli on top and top with Serrano ham and greens. Cut into wedges to serve.