Charred Sweet Potato Salad with Lemon Yogurt & Pistachio Mint Pesto

This take on a seasonal potato salad eats more like a meal then a side dish. The pistachio mint pesto is a great condiment that can easily be used in other ways, such as stirred into vinaigrettes, spread on a sandwich, or stirred into some hummus for a great crudité dip. Enjoy this season alongside a fall inspired dinner.
Ingredients Instructions

Ingredients

Serves 6
4 medium sweet potatoes, sliced into ½-in (1.25 cm) thick rounds
¼ cup (60 ml) olive oil
1 tsp (5 ml) ground cumin
kosher salt and freshly ground black pepper, to taste
Lemon Yogurt Spread, make ahead, recipe follows
1½ cups (375 ml) packed frisée greens
Pistachio Mint Pesto, make ahead, recipe follows
¼ cup (60 ml) shelled unsalted pistachios, toasted
Parmesan, thinly sliced or crumbled, for garnish
mint leaves, for garnish
LEMON YOGURT SPREAD
1 cup (250 ml) Greek yogurt
1 lemon, zest and juice
1 tsp (5 ml) kosher salt
PISTACHIO MINT PESTO
⅓ cup (80 ml) olive oil
¾ cup (180 ml) shelled unsalted pistachios
1 jalapeño, stemmed, seeded and roughly chopped
¾ cup (180 ml) fresh mint leaves
½ cup (125 ml) fresh flat-leaf parsley leaves
1 clove garlic, minced
1 tbsp (15 ml) liquid clover honey
1 lime, zest and juice
1 orange, zest and juice
kosher salt, to taste

Instructions

  1. Place a rimmed baking sheet in cold oven and preheat to 450 F (230 C).
  2. In a large bowl, toss sweet potato slices, olive oil, ground cumin and a good pinch each salt and pepper. Tumble sweet potatoes onto hot baking sheet in a single layer and roast, flipping halfway through, until tender and light golden brown, about 30 minutes.
  3. Remove baking sheet from oven and preheat broiler.
  4. Broil sweet potatoes, watching carefully and turning baking sheet as needed, until lightly charred, about 3 minutes.
  5. To serve, spread Lemon Yogurt Spread over bottom of a large serving platter. Top with warm charred sweet potatoes and a scattering of frisée. Drizzle with pesto and sprinkle with toasted pistachios. Garnish with Parmesan and mint leaves, as desired. Enjoy while sweet potatoes are warm or at room temperature.
  6. LEMON YOGURT SPREAD
  7. . In a small bowl, whisk together yogurt, lemon zest, lemon juice and salt. Refrigerate until ready to use.
  8. Makes about 1 cup (250 ml)
  9. PISTACHIO MINT PESTO
  10. In a small saucepan, heat oil gently over medium-low heat. Add pistachios and jalapeño and cook, stirring often, until pistachios are toasted and jalapeño is fragrant, about 3 minutes. Transfer to a bowl and set aside to cool for 10 minutes.
  11. Add cooled mixture to a food processor fitted with a steel blade attachment. Add mint, parsley, garlic, honey, lime zest, lime juice, orange zest and orange juice. Pulse until a coarse pesto forms, scraping down sides of food processor bowl as needed with a rubber spatula. If mixture is too thick, thin with water, a tablespoon at a time, until desired consistency is achieved. Season with salt to taste.
  12. Makes about 1 cup (250 ml)
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Drink Pairings

Roasted Cauliflower Salad with Tahini Honey Mustard Dressing

A salad recipe rich with textures and delightful flavours. This dish will transport you to the enchanting world of Moorish cuisine. Enhance your dining experience by pairing this salad with broiled fish, braised chicken or lamb at your next dinner gathering.
Ingredients Instructions

Ingredients

Serves 6
1 large head cauliflower, trimmed and cut into bite-sized florets
1 × 19 oz (540 ml) can chickpeas, drained and rinsed
1 small red onion, sliced into ¼-in (0.6 cm) wedges
3 tbsp (45 ml) grapeseed oil
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) ground cumin
2 cloves garlic, minced
½ tsp (2.5 ml) ground turmeric
kosher salt and freshly ground black pepper, to taste
3 cups (750 ml) packed baby spinach
3 cups (750 ml) packed baby kale
Tahini Honey Mustard Dressing, make ahead, recipe follows
1 small pomegranate, seeds only
TAHINI HONEY MUSTARD DRESSING
3 tbsp (45 ml) tahini
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) lemon juice
3 tbsp (45 ml) liquid clover honey
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) unseasoned rice vinegar
kosher salt, to taste

Instructions

  1. Preheat oven to 425 F (220 C).
  2. On a large rimmed baking sheet, toss cauliflower florets, chickpeas, onion wedges, grapeseed oil, paprika, cumin, garlic, turmeric and a generous pinch each salt and pepper. Spread into an even layer before roasting, tossing once or twice, until cauliflower is tender and lightly charred, about 20 to 25 minutes.
  3. In a large salad bowl, toss spinach and kale with about 2 tbsp (30 ml) Tahini Honey Mustard Dressing. Make a bed of dressed salad greens on a large platter and top with warm cauliflower, chickpeas and onions. Drizzle with additional dressing and garnish with pomegranate seeds. Enjoy.
  4. TAHINI HONEY MUSTARD DRESSING
  5. . In a medium bowl, whisk tahini, olive oil, lemon juice, honey, Dijon mustard and rice vinegar until emulsified. Thin if desired with 1 to 2 tbsp (15 to 30 ml) water. Taste and season with salt. Transfer to an airtight container and refrigerate until ready to use.
  6. Makes about ¾ cup (180 ml)
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Drink Pairings

Pickled Apple & Fennel Salad with Soppressata & Hazelnuts

This salad promises to captivate your palate, with the introduction of pickled apples to leave you with a remarkable blend of tanginess and sweetness. Introduce these pickled apples to a  charcuterie platter or with your favourite stewed dishes.
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) skinned hazelnuts
2 tbsp (30 ml) maple syrup
1 pinch salt
8 slices hot soppressata
1 large fennel bulb with fronds
3 cups (750 ml) baby arugula
Creamy Mustard Vinaigrette, make ahead, recipe follows
Pickled Apples, make ahead, recipe follows
4 oz (110 g) feta, crumbled
CREAMY MUSTARD VINAIGRETTE
2 cloves garlic, minced
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) white wine vinegar
2 tbsp (30 ml) unseasoned rice vinegar
2 tbsp (30 ml) liquid clover honey
¼ cup (60 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
PICKLED APPLES
1 cup (250 ml) water
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) granulated sugar
1-in (2.5 cm) piece fresh ginger, thinly sliced
½ tsp (2.5 ml) kosher salt
1 clove
1 star anise pod
2 Pink Lady apples, cored, quartered lengthwise

Instructions

  1. Preheat oven to 375 F (190 C).
  2. While oven preheats, place hazelnuts in a small frying pan and toast over medium heat, tossing often until warm, about 3 minutes. Drizzle maple syrup over hazelnuts and stir constantly with a heatproof spatula until syrup has thickened and coated hazelnuts, about 1 minute. Remove frying pan from heat and season hazelnuts with a pinch of salt before transferring to a parchment-lined plate to cool to room temperature.
  3. Place soppressata in a single layer on parchment-lined baking sheet and bake until crispy, about 7 to 10 minutes. Break into large pieces, set aside and let cool to room temperature.
  4. When ready to assemble salad, separate stalks and fronds from fennel bulb. Reserve fronds. Chop stalks very thinly and add to a large serving bowl. Using a mandoline or sharp knife, very thinly slice fennel into long strips and add to bowl along with chopped fennel stalks. Add baby arugula, drizzle arugula and fennel with about 3 tbsp (45 ml) dressing and toss to lightly coat. Sprinkle with drained Pickled Apples, hazelnuts, soppressata pieces and feta. Drizzle or serve with more dressing alongside, if desired. Enjoy.
  5. CREAMY MUSTARD VINAIGRETTE
  6. Whisk minced garlic, Dijon mustard, vinegars, honey, olive oil and a good pinch each salt and pepper in a medium bowl until emulsified. Transfer to an airtight container and refrigerate until ready to use.
  7. Makes about ¾ cup (180 ml)
  8. PICKLED APPLES
  9. In a small saucepan over medium heat, stir together water, vinegar and sugar until sugar dissolves. Simmer without stirring for 5 minutes. Remove from heat. Add ginger, salt, clove and star anise.
  10. Quarter apple pieces and arrange in a clean 4 cup (1 L) lidded glass jar or heatproof airtight container. Pour hot pickling liquid over apples. If needed, place a folded piece of parchment paper on top to keep apples submerged in pickling liquid. Let pickling mixture cool completely at room temperature. Cover and refrigerate for at least 1 hour and up to 3 days.
  11. Makes about 4 cups (1 L)
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Drink Pairings

Spiced Rum Bundt Cake

A soft snacking cake full of autumn spices and a touch of rum that will remind you of gingerbread. Perfect with some whipped cream and dusting of icing sugar. Great for at home, on the counter, for all to enjoy
Ingredients Instructions

Ingredients

Serves 8 to 10
3 cups (750 ml) all-purpose flour
1 tsp (5 ml) baking powder
¼ tsp (1 ml) baking soda
½ tsp (2.5 ml) salt
2 tsp (10 ml) ground cinnamon
1½ tsp (7.5 ml) ground ginger
¾ tsp (4 ml) ground cardamom
⅛ tsp (pinch) ground allspice
¼ tsp (1 ml) ground nutmeg
¾ cup (180 ml) water
¼ cup (60 ml) The Kraken Black Spiced Rum
½ cup (125 ml) light molasses
1 tsp (5 ml) vanilla extract
¾ cup (180 ml) butter, room temperature
1 cup (250 ml) lightly packed brown sugar
2 large eggs, room temperature
whipped cream, to serve (optional)
icing sugar, for dusting (optional)

Instructions

  1. Butter and flour a 12 cup (3 L) Bundt pan (10-in/25 cm), and set aside.
  2. Preheat oven to 360 F (180 C).
  3. In a medium bowl, sift flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice and nutmeg. Set aside. In another small bowl, mix water, rum, molasses and vanilla extract.
  4. In a large bowl, using a handheld electric mixer or a stand mixer with a paddle attachment, cream butter on high until smooth and creamy, 1 to 2 minutes. Add brown sugar and mix until light and fluffy, 2 to 3 minutes, scraping down bowl as needed.
  5. With mixer on medium, add eggs one at a time, beating well after each addition and scraping down bowl as needed. Mix another 1 to 2 minutes, or until well combined.
  6. Turn mixer to low and mix in dry ingredients in 3 parts, alternating with liquid ingredients and mixing after each addition just until incorporated. You will start and end with dry ingredients. Do not overmix. Scrape down bowl as needed.
  7. Transfer batter to prepared Bundt pan and bake for 45 minutes to 1 hour, rotating pan halfway through. Test if cake is done by inserting a wooden skewer. It will come out clean or with only a few crumbs once cake is cooked. If cake requires more time, bake in 10-minute increments.
  8. Once cake is done, cool at room temperature on a wire rack. Turn out onto a platter to serve. Dust with icing sugar, if using, and serve on its own or with whipped cream.
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Drink Pairings

Upside-Down Beet Tart with Oranges & Greens

Taking inspiration from the viral TikTok trend, these tarts only look fancy. Using ready to roll puff pastry and store-bought steamed beets this recipe comes together in a snap and is perfect any time of the day. Once you master the upside-down tart technique, experiment with other seasonal fillings for a whole new taste profile. Great as an appetizer or as a meal itself.
Ingredients Instructions

Ingredients

Serves 6
1 large egg
1 tbsp (15 ml) water
1 × 14 oz (398 g) package puff pastry
¼ cup (60 ml) liquid clover honey
kosher salt and freshly ground black pepper, to taste
1½ tsp (7.5 ml) fresh thyme leaves
1 × 8 oz (225 g) package ready-steamed beets, drained and patted dry with paper towel
2 tsp (10 ml) finely grated orange zest
1 × 10 oz (300 g) wheel brie
2 oranges, zest and fruit
3 to 4 cups (750 ml to 1 L) mixed greens
1 tbsp (15 ml) good-quality extra-virgin olive oil, plus more for drizzling if desired

Instructions

  1. Preheat oven to 400 F (200 C). Line a large baking sheet with parchment paper and set aside.
  2. In a small bowl, whisk together egg and water to create an egg wash. Set aside.
  3. On a floured work surface, roll out puff pastry to a rectangle roughly 3½ × 5½-in (9 × 14 cm). Cut into 6 rectangles (don’t worry if they’re not perfect).
  4. Using prepared baking sheet, drizzle honey on parchment paper in 6 dots and spread with the back of a spoon into a rectangle a little smaller than puff pastry. Sprinkle with salt, pepper and thyme leaves.
  5. Thinly slice beets and shingle over honey, taking care to place beets so they will be covered by the puff pastry rectangles. Sprinkle orange zest over beets. Slice brie and place a couple slices on each beet pile. Place a rectangle of puff pastry on top of each beet pile and let edges of puff pastry rest on parchment paper. Either press edges of puff pastry onto parchment paper or crimp with tines of a fork to gently seal edges.
  6. Brush tops of puff pastry with egg wash and bake until deep golden brown and puffed, 15 to 20 minutes. Let tarts sit on baking sheet for 10 minutes.
  7. Meanwhile, using a knife, cut away pith from each orange. Segment oranges between white membranes and place segments into a large bowl. Drizzle any additional orange juice into bowl as well. Add mixed greens, a good pinch of salt and 1 tbsp (15 ml) olive oil. Toss gently to combine.
  8. Using a thin spatula, gently lift tarts off baking sheet, turn over and place on serving plates. Serve with orange segments and greens. Drizzle with extra olive oil if desired and enjoy.
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Drink Pairings

Pear & Radicchio Salad with Cranberry Dressing

This aesthetic salad is the perfect addition to any meal this autumn. Featuring a cranberry dressing, that offers a harmonious blend of fruity and zest. It will not only elevate this salad but leave you with surplus to be enjoyed on top your next salad adventure.
Ingredients Instructions

Ingredients

Serves 4-6
2 medium heads radicchio
2 Bosc pears, cored and sliced into thin wedges
4 or 5 radishes, thinly sliced into rounds
1 cup (250 ml) packed mixed baby greens
Cranberry Dressing, make ahead, recipe follows
Herb-Crusted Cheese Balls, make ahead, recipe follows
¼ cup (60 ml) pine nuts, toasted
CRANBERRY DRESSING
3 tbsp (45 ml) dried cranberries
3 tbsp (45 ml) freshly boiled water
1 tbsp (15 ml) liquid clover honey
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) extra-virgin olive oil
kosher salt and ground white pepper, to taste
HERB-CRUSTED CHEESE BALLS
8 oz (227 g) ricotta cheese
2 tbsp (30 ml) cream cheese, room temperature
3 tbsp (45 ml) finely grated Parmesan
4 oz (113 g) blue cheese, crumbled
3 tbsp (45 ml) bread crumbs, plus extra if needed
1 tsp (5 ml) pink peppercorns, roughly crushed
1 cup (250 ml) flat-leaf parsley, finely chopped

Instructions

  1. Remove any wilted outer leaves from radicchio before roughly chopping or tearing leaves into bite-sized pieces. Place in a large serving bowl along with pears, radishes and greens. Drizzle with about 3 tbsp (45 ml) dressing and toss to combine. Drizzle with more dressing if desired, then garnish with cheese balls and toasted pine nuts.
  2. CRANBERRY DRESSING
  3. In a blender, add cranberries, boiled water, honey, vinegar, mustard and olive oil. Let sit for 5 minutes, allowing cranberries to soften slightly. Blend, stopping occasionally to scrape down sides of blender, until dressing is smooth and pink, about 3 minutes. If dressing is too thick, thin with 1 to 2 tbsp (15 to 30 ml) water. Season to taste with salt and white pepper, blending again to incorporate. Transfer to an airtight container and refrigerate until ready to use.
  4. Makes about ½ cup (125 ml)
  5. HERB-CRUSTED CHEESE BALLS
  6. In a medium bowl with a wooden spoon, stir together ricotta and cream cheese until well combined. Add Parmesan, blue cheese and bread crumbs. The mixture should hold its shape, so add more bread crumbs if it seems too soft.
  7. In a small bowl, stir together pink peppercorns and chopped parsley.
  8. Roll tablespoons of cheese mixture into balls and then roll each ball in parsley mixture to coat. Transfer cheese balls to an airtight container and refrigerate until ready to use.
  9. Makes 20 cheese balls
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Drink Pairings

Masala Pasta Bake

This is a twist on a classic dish that anyone can easily prepare at home. If you cannot get your hands on ground Kashmiri chili powder, simply combine smoked ground paprika with a little bit of ground cayenne pepper. A quick and easy mid-week meal for all to enjoy as the weather gets cooler.
Ingredients Instructions

Ingredients

Serves 6
1 × 1 lb (450 g) package fusilli
2 tbsp (30 ml) grapeseed oil, plus extra for greasing baking dish
1 large yellow onion, finely diced
1 tbsp (15 ml) minced ginger
3 cloves garlic, minced
1 × 5.5 oz (156 ml) can tomato paste
1 cup (250 ml) water
1¼ tsp (6 ml) ground cumin
1 tsp (5 ml) ground coriander
½ tsp (2.5 ml) turmeric
2 tsp (10 ml) Kashmiri chili powder
½ tsp (2.5 ml) kosher salt
¼ cup (60 ml) unsalted butter
¼ cup (60 ml) all-purpose flour
2 cups (500 ml) whole milk
1 cup (250 ml) sour cream
1 cup (250 ml) coarsely grated Gouda, plus an extra ½ cup (125 ml) for topping
1 cup (250 ml) coarsely grated cheddar, plus an extra ½ cup (125 ml) for topping
1 cup (250 ml) chopped collard green leaves or kale leaves
2 cups (500 ml) cubed roast chicken
3 tbsp (45 ml) roughly chopped cilantro leaves

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Cook pasta 2 minutes less then package directions indicate for al dente. Drain and set aside. Set pot back on stove without cleaning, for use later in recipe.
  2. In a large skillet, heat grapeseed oil over medium heat. Add diced onion and sauté until softened, 8 to 10 minutes. Add ginger and garlic and sauté another 1 to 2 minutes until fragrant before adding tomato paste, water, cumin, coriander, turmeric, chili powder and salt. Cook until mixture starts to thicken, about 5 minutes. Remove from heat and set aside.
  3. Place butter in reserved pasta cooking pot and set over medium heat. Once butter has melted, whisk in flour and cook, continuously whisking for 2 minutes. Gradually whisk in milk. Cook until sauce starts to thicken, stirring often. Whisk in sour cream before gradually stirring in 1 cup (250 ml) each Gouda and cheddar a handful at a time, letting cheeses melt slightly into mixture before adding next handful. Once incorporated, stir in tomato masala mixture from skillet along with collard greens. Let cook 5 minutes over medium-low heat, stirring often. Fold in pasta and roast chicken. Taste and adjust seasoning as needed. (Pasta may be served at this point with a sprinkling of chopped cilantro and an extra sprinkling of cheese, if desired.)
  4. To bake pasta, preheat oven broiler.
  5. Lightly grease a 9 × 13-in (3.5 L) ovenproof baking dish. Transfer pasta to baking dish and sprinkle with remaining ½ cup (125 ml) each cheese. Broil until cheese melts, about 3 minutes. Garnish with chopped cilantro, if desired, and serve immediately.
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Drink Pairings

Pineapple Upside-Down Cake

This twist on a classic uses Luxardo Maraschino instead of the classic maraschino cherries. The cake itself is nice and soft from the addition of sour cream, full fat Greek yogurt can be substituted for the sour cream.
Ingredients Instructions

Ingredients

Serves 6 to 8
½ cup + 6 tbsp (215 ml) butter, divided, plus more for buttering pan
1 cup (250 ml) golden sugar
¼ cup (60 ml) Luxardo Maraschino Originale, divided
½ × 1 medium sized pineapple, peeled, cored and thinly sliced
1½ cup (375 ml) cake and pastry flour
1¼ tsp (6 ml) baking powder
½ tsp (2.5 ml) salt
⅓ cup (80 ml) sour cream, room temperature
3 tbsp (45 ml) milk, room temperature
1 tsp (5 ml) vanilla extract
¾ cup (180 ml) granulated sugar
2 large eggs, room temperature

Instructions

  1. Preheat oven to 360 F (180 C). Butter sides of a 9-in (23 cm) round cake pan.
  2. In a small saucepan over medium heat, melt ½ cup (125 ml) butter with golden sugar and 2 tbsp (30 ml) Luxardo Maraschino, and cook until sugar has dissolved. Pour butter and sugar mixture into bottom of cake pan and spread evenly. Arrange pineapple slices on bottom of pan and put in refrigerator to set.
  3. In a medium bowl, sift flour, baking powder and salt, and set aside. In a separate medium bowl, mix remaining 2 tbsp (30 ml) Luxardo Maraschino, sour cream, milk and vanilla extract, and set aside.
  4. In a large mixing bowl, with a handheld electric mixer or a stand mixer fitted with a paddle attachment, beat remaining 6 tbsp (90 ml) butter on high until smooth and creamy, about 1 minute. Add granulated sugar and beat until light and fluffy, 1 to 2 minutes.
  5. With mixer on medium, add eggs one at a time, mixing well after each addition and scraping down bowl periodically. Mix until fully combined.
  6. Turn mixer to low and mix in dry ingredients in 3 parts, alternating with liquid ingredients and mixing after each addition just until incorporated. You will start and end with dry ingredients. Do not overmix. Scrape down bowl as needed.
  7. Remove cake pan from refrigerator and pour cake batter into it. Smooth out with a spatula.
  8. Bake for about 45 minutes, or until a wooden skewer inserted in centre comes out clean or with only a few crumbs. Cool cake at room temperature until no longer warm. Run a knife around edge of cake. Place a flat serving platter or plate on top of cake pan and, in one quick motion, flip it upside down and remove pan.
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Drink Pairings

Pumpkin Pie Cake

Love pumpkin pie but want to try a spin on a classic? Or always have trouble with making pastry? This dessert has a soft cake as a base instead of crust that becomes dense and rich. Candied nuts give a crunch and nuttiness, this is perfect served with whipped cream. Bring it to your next fall-inspired dinner. Great for Thanksgiving!
Ingredients Instructions

Ingredients

Serves 8
½ cup + 2 tbsp (155 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
¼ tsp (1 ml) baking soda
⅛ tsp (pinch) salt
2 tbsp (30 ml) sour cream
2 tsp (10 ml) vanilla extract
¼ cup (60 ml) milk
3 tbsp (45 ml) vegetable oil
6 tbsp (90 ml) granulated sugar
3 eggs, divided
2 × 19 oz (540 ml) cans pumpkin pie filling
⅔ cup (160 ml) whipping cream, plus whipped cream for serving
1 cup (250 ml) candied pecans

Instructions

  1. Preheat oven to 350 F (180 C). Butter a 9-in (2.5 L) round springform pan, line bottom with a round of parchment paper and set aside.
  2. In a medium bowl, sift flour, baking powder, baking soda and salt, and set aside. In a small bowl, mix sour cream, vanilla extract and milk, and set aside.
  3. In a large bowl, mix oil, sugar and 1 egg with an electric mixer on medium until lighter in colour. Fold in dry ingredients, then wet ingredients. Continue folding until combined and no lumps remain. Pour into prepared springform pan and bake for 20 minutes.
  4. While cake is baking, in a large bowl, mix remaining 2 eggs, pumpkin pie filling and whipping cream until combined.
  5. Pour pumpkin pie filling mixture into springform pan and bake for 45 minutes to 1 hour, or until filling has set and a wooden skewer inserted in centre comes out clean.
  6. Let cool completely, then remove from pan. Slice and serve with whipped cream and candied pecans.
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Drink Pairings

Chocolate Rye Cake

This double rye cake has rye flour and rye whiskey. It’s rich and dense, the rye flour and whiskey add a depth of flavour you won’t find in a regular chocolate cake
Ingredients Instructions

Ingredients

Serves 8 to 10
4 large eggs, room temperature
3½ cups (860 ml) granulated sugar
½ cup (125 ml) vegetable oil
¼ cup (60 ml) melted butter, plus extra for buttering pan
1½ cups (375 ml) Dutch process cocoa powder, plus extra, for dusting (optional)
2½ cups (625 ml) all-purpose flour
½ cup (125 ml) rye flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) whipping cream
2 cups (500 ml) whole milk
2 tbsp (30 ml) rye whiskey
1 tsp (5 ml) vanilla extract
whipped cream, to serve

Instructions

  1. Preheat oven to 375 F (190 C). Butter and flour a 13 × 4 × 4-in (33 × 10 × 10 cm) Pullman loaf pan, set aside.
  2. In a large mixing bowl, with an electric mixer or stand mixer with a paddle attachment, mix eggs, sugar, vegetable oil and butter on high. Set aside.
  3. In a medium bowl, sift cocoa powder, all-purpose flour, rye flour, baking powder and salt. Set aside. In another medium bowl, whisk whipping cream, milk, rye whiskey and vanilla extract. Set aside.
  4. Add half dry ingredients to egg and oil ingredients and mix on low just until combined. Add half wet ingredients and mix until just combined. Repeat with remaining dry and wet ingredients.
  5. Pour batter into prepared loaf pan and bake for 45 minutes to an hour, until a wooden skewer inserted comes out clean.
  6. Cool to room temperature before removing from pan. Dust with cocoa powder, if using. Serve with whipped cream.
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Drink Pairings

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