WINDOW SUGAR COOKIES
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 12 cookies
¾ cup (175 ml) unsalted butter
1½ cups (375 ml) granulated sugar
2 eggs
1 tsp (5 ml) vanilla extract
3 cups (750 ml) flour
½ tsp (2.5 ml) salt
1½ tsp (7 ml) baking powder
¾ cup (175 ml) thick, good quality raspberry jam
2 tsp (10 ml) minced ginger
Instructions
- In a large mixing bowl, use a hand mixer to beat butter and sugar until pale and fluffy, about 3 to 5 minutes. Add eggs and vanilla and mix to combine.
- Using a large sieve, sift flour, salt and baking powder into butter mixture. Mix again to combine. Using hands, form dough into a large disk and wrap tightly in plastic wrap. Refrigerate for at least 3 hours, or overnight.
- Preheat oven to 375 F (190 C). Line 2 cookie sheets with parchment.
- Remove dough from refrigerator and let sit for 3 minutes. Cut dough in half and roll out one half to form a large circle about ¼-in (0.5 cm) thick. Cut 12 circles. Repeat this step with other piece of dough to make 24 circles in total. Using a 1-in (2.5 cm) wide cookie cutter in a star shape cut out a star shape in the middle of 12 cookies.
- Bake for 8 to 10 minutes. Transfer to a wire cooling rack and allow to cool completely.
- In a small mixing bowl, combine jam and ginger. Using a spoon, scoop roughly 2 tsp (10 ml) jam onto each circle-shaped cookie. Place the star cut-out cookie on top to create a sandwich. Store in an airtight container for up to 4 days.
Drink Pairings
RED VELVET WHOOPIE PIES
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 24 cookies
1 cup unsalted butter, room temperature
1 cup (250 ml) granulated sugar
½ cup (125 ml) light brown sugar
2 eggs
2 tsp (10 ml) red food colouring (optional)
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) white vinegar
2 ⅔ cups (650 ml) flour
¼ cup (60 ml) cocoa powder, sifted
1 tsp (5 ml) baking soda
½ tsp salt
Cream Cheese Frosting, recipe follows
CREAM CHEESE FROSTING
½ cup (125 ml) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) salt
3 cups (750 ml) icing sugar*
Instructions
- Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside.
- In a large mixing bowl, use an electric hand mixer to cream butter and sugars until pale and fluffy, about 5 minutes. Add eggs, red food dye (if using), vanilla and vinegar. Beat to combine.
- In a separate mixing bowl, whisk together flour, cocoa powder, baking soda and salt. Add dry ingredients to wet ingredients and, using a spatula, mix together to form a dough. Wrap dough with plastic wrap and refrigerate for 1 hour. Make Cream Cheese Frosting.
- Remove dough from refrigerator and roll into 1-in (2.5 cm) sized balls (roughly the size of a golf ball). Place 6 to 8 dough balls on baking sheet evenly spaced apart. Bake until cooked through, about 12 to 15 minutes. Remove and place on a wire cooling rack. Repeat this step until all cookies are done. Allow to cool completely before icing.
- To assemble, using a piping bag or zip-top bag, cut tip of bag to release icing. Place a tablespoon-sized dollop of icing onto 1 cookie bottom. Using another cookie (flat side), press against the icing to create a sandwich. Repeat with remaining cookies.
- To make cream cheese frosting, In a large mixing bowl, use an electric hand mixer to cream together butter, cream cheese, vanilla and salt. Add icing sugar 1 cup (250 ml) at a time, waiting until sugar is completely mixed in before adding more. Place into a piping bag or zip-top bag and refrigerate until ready to use.
Drink Pairings
MATCHA TREES
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 18 - 20 trees
1 cup (250 ml) unsalted butter, room temperature
¾ cup (175 ml) icing sugar
½ tsp (2.5 ml) salt
2 tbsp (30 ml) matcha tea powder (unsweetened)
1¾ cups (425 ml) flour, plus more for rolling
1 cup (250 ml) white chocolate chips
1 tsp (5 ml) coconut oil
Instructions
- In a large mixing bowl, use an electric hand mixer to cream together butter, sugar, salt and matcha powder until fluffy and pale green, about 3 to 5 minutes. Using a spatula, add flour and combine to form a dough. Using hands, mould dough into a 1½-in (3.75 cm) thick disk. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 F (180 C). Line 2 cookie sheets with parchment paper and set aside.
- Remove dough from refrigerator and discard plastic wrap. Place on a lightly floured dry working space. Dust top of dough lightly with flour and, using a rolling pin, roll dough into a large ¼-in (0.5 cm) thick circle. Continue to dust surface of dough if rolling pin begins to stick.
- Using a tree-shaped cookie cutter, cut out as many cookies as you can. Transfer onto lined baking sheet. Bake until cooked through, about 10 to 12 minutes. Place on a wire cooling rack with a baking sheet underneath to catch excess chocolate. Allow to cool completely.
- In a small microwave-safe bowl, microwave white chocolate chips and coconut oil for 30 seconds. Remove and stir. If chocolate needs to melt more, microwave for another 20 seconds.
- Using a spoon, drizzle chocolate over cookies in a side-to-side motion. Allow to cool. Store in an airtight container for up to 4 days.
Drink Pairings
ORANGE-THYME SNOWBALLS
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 24 - 28 cookies
1 cup (250 ml) salted butter, room temperature
5 tbsp (75 ml) granulated sugar
1 tsp (5 ml) vanilla extract
2 cups (500 ml) pecan pieces
2 cups (500 ml) flour
2 tbsp (30 ml) orange zest, about 2 large oranges
1 tbsp (15 ml) fresh thyme leaves, stems removed
½ cup (125 ml) icing sugar, or more as needed
Instructions
- In a large mixing bowl, use an electric hand mixer to mix butter, sugar and vanilla until pale and fluffy, about 5 minutes.
- In a small food processor, pulse the pecan pieces on high until finely ground.
- In a separate bowl, whisk together pecan grounds, flour, orange zest and thyme. Add dry ingredients, 1 cup (250 ml) at a time, to butter mixture. Beat mixture on low until no dry flour remains. Using hands, press dough together to form a ball. Tightly wrap dough in plastic wrap and refrigerate for 3 hours.
- Preheat oven to 365 F (185 C). Line 2 baking sheets with parchment paper.
- Remove dough from refrigerator and roll into 1-in (2.5 cm) balls (roughly the size of a golf ball). Place on baking sheet with at least 1-in (2.5 cm) space between. Bake until cooked through, about 12 to 15 minutes. Cool on a wire rack for 10 minutes with a baking sheet underneath to catch excess icing sugar. Holding a mesh sieve over cookies, place ½ cup (125 ml) of icing sugar in sieve. Gently tap side of sieve to dust cookies generously. Repeat with more sugar, if necessary. Store in an airtight container up to 4 days.
Drink Pairings
CHOCOLATE CRINKLE COOKIES
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 18 - 20 cookies
2 eggs
½ cup (125 ml) sunflower oil
2 tsp (10 ml) vanilla extract
½ cup (125 ml) cocoa powder, sifted
1 cup (250 ml) granulated sugar
1 cup (250 ml) flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) chocolate chips
1 cup (250 ml) icing sugar
Instructions
- In a large mixing bowl, use an electric hand mixer to beat eggs, oil, vanilla, cocoa powder and granulated sugar until combined, about 2 minutes.
- In a separate bowl, whisk together flour, baking powder and salt. Add dry ingredients to wet ingredients and, using a spatula, stir to combine. Once mixture has formed a dough, mix in chocolate chips. Wrap dough tightly with plastic wrap and refrigerate for 3 hours.
- Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper.
- Remove dough from refrigerator and roll into 1-in (2.5 cm) balls (roughly the size of a golf ball). Place icing sugar on a plate and roll each ball in it to generously coat. Place 6 to 8 cookies on each baking sheet, leaving space between. Bake until cooked through, about 10 to 12 minutes. Allow to cool for 15 minutes. Store in an airtight container for up to 4 days.
Drink Pairings
Rosemary Focaccia & Dipping Oils
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 1 loaf
ROSEMARY FOCACCIA
1 tsp (5 ml) honey
2 cups (500 ml) warm water
1 x 8 g package instant yeast
4 cups (1 L) flour
1 tsp (5 ml) salt
7 tbsp (105 ml) olive oil, divided
1 tbsp (15 ml) butter, room temperature
1 to 2 sprigs rosemary, stems removed, about 2 tbsp (15 ml)
Maldon sea salt, to taste
Citrus Herb-Infused Oil, to serve, recipe follows
CITRUS HERB-INFUSED OIL
1 cup (250 ml) olive oil
1 orange, zest only
3 sprigs thyme
1 sprig rosemary
1 sprig sage
Instructions
- In a large stainless-steel mixing bowl, whisk together honey and warm water. Add yeast and let sit for 3 minutes. Yeast should float and foam. If not, yeast is inactive and you will need to start again.
- Add flour and salt to water and mix to form a shaggy dough. With floured hands, gently knead dough a few times to form a ball. Set aside.
- Prepare another large stainless-steel bowl. Coat sides of bowl with 2 tbsp (30 ml) oil. Place dough inside bowl and rub top with 1 tbsp (15 ml) oil. Tightly cover top of bowl with plastic wrap and then with a tea towel. Place in a warm place for 4 hours to rise.
- Preheat oven to 375 F (190 C) and prepare a 11-in x 9-in (28 x 23 cm) non-stick pan. Rub butter on surface and sides of pan.
- Press dough into pan so it is evenly distributed. Cover again and allow to rise for 1 hour. Once risen, poke fingers onto entire surface of dough. Pour remaining 4 tbsp (60 ml) oil over focaccia. Add rosemary and salt. Bake for 20 minutes or until golden brown. If focaccia is still pale after 20 minutes, place under broil on high for 3 minutes or until golden. Rest for 5 minutes on a wire cooling rack and serve with infused oils.
- To make Citrus Herb-Infused Oil, In a medium saucepan over medium heat, warm olive oil. Add orange zest. Allow to cool completely and transfer to a glass jar. Add herbs and store in a cool dark place for up to one month.
Drink Pairings
THIT KHO VIETNAMESE BRAISED PORK & EGGS
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 6
2 oz (60 g) palm sugar
2 lbs (1 kg) pork belly, cut into 2-in (5 cm) cubes
2 shallots, sliced
4 garlic cloves, crushed
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) freshly ground pepper
1 x 17½ oz (520 ml) can coconut water
4 eggs, medium boiled, peeled and halved
2 bird’s eye chilis, sliced
2 green onions, sliced
Instructions
- In a heavy-bottomed saucepan, heat palm sugar over medium heat until melted. Stir and continue heating until golden brown and caramelized, about 5 to 8 minutes.
- Carefully add pork and toss until sugar has dissolved. Add shallots, garlic, fish sauce, soy sauce, pepper and coconut water. Bring to a boil and reduce heat to a simmer. Cover and continue cooking for about 1 hour or until pork is just tender.
- Remove lid and continue cooking for another 20 to 30 minutes, or until sauce has reduced and thickened. Transfer to a serving bowl and garnish with eggs, chilis and green onions. Serve with jasmine rice.
Drink Pairings
THAI MONEYBAGS
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves Makes 20 moneybags
½ lb 250 g ground pork
1 tsp (5 ml) minced ginger
1 garlic clove, minced
1 bird’s eye chili, minced
2 tsp (10 ml) cilantro stems, minced
3 shiitake mushrooms, minced
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) sugar
2 tsp (10 ml) soy sauce
20 chives, blanched
1 package (50 sheets) 5-in (12 cm) spring roll wrappers
vegetable oil for frying
sweet chili sauce, to dip
Instructions
- In a medium-size mixing bowl, add pork, ginger, garlic, chili, cilantro, shiitake, fish sauce, sugar and soy. Mix well, about 5 minutes.
- Spoon a heaping teaspoon (about 5 ml) of pork mixture into middle of a spring roll wrapper. Gather together edges of wrapper like a purse and tie with a chive. Set aside and repeat with remaining filling.
- Heat enough oil in a saucepan or wok to deep-fry, about 4-in (10 cm), over medium heat until it reaches 375 F (190 C).
- Deep-fry money bags in batches until golden brown and cooked through, about 3 to 4 minutes, or until internal temperature of each bag reaches 160 F (71 C). Drain and serve with sweet chili sauce.
Drink Pairings
SINGAPORE NOODLES WITH PRAWNS SERVED WITH SAMBAL BELACAN
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 8
1 lb (500 g) large prawns, peeled, deveined and butterflied
1 tsp (5 ml) cornstarch
½ tsp (2.5 ml) salt, plus more to taste
1 tbsp + 1 tsp (15 ml + 5 ml) sugar, divided
1 lb (500 g) steamed egg noodles
4 tbsp (60 ml) vegetable oil, divided
4 egg yolks, beaten
2 garlic cloves, smashed and roughly chopped
1-in (2.5 cm) knob ginger, peeled and julienned
4 shiitake mushrooms, stems removed and thinly sliced
3 tbsp (45 ml) oyster sauce
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
2 tsp (10 ml) fish sauce
1 to 2 red chilis, for garnish
2 handfuls cilantro leaves
6 green onions, julienned
2 limes, quartered
Sambal Belacan* to serve - Recipe starts below. Makes ¼ cup (60 ml)
1 tbsp (15 ml) vegetable oil
3 tbsp (45 ml) belacan* shrimp paste
2 to 3 bird’s eye chilis, to taste
1 tbsp (15 ml) sugar
2 tsp (10 ml) salt
1 lime, juice only
Instructions
- Run prawns under cold water for 5 minutes, then drain and pat dry. Mix with cornstarch, ½ tsp (2.5 ml) salt and 1 tsp (5 ml) sugar, then set aside.
- Blanch noodles in boiling water just until they separate, 10 to 20 seconds. Drain well and set aside.
- In a 8-in (20 cm) non-stick frying pan, heat 1 tsp (5 ml) oil over medium-low heat. Pour half the 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 1-in (2.5 cm) strips and set aside.
- Mix together oyster, soy and fish sauces with sugar and set aside.
- In a wok, heat 2 tbsp (30 ml) oil over high heat. Add garlic, ginger and mushrooms and stir-fry for 1 minute. Add prawns in a single layer and cook, undisturbed, for 1 minute. Toss prawns and cook for 2 minutes. Remove prawns and mushrooms from wok and set aside.
- Add remaining oil to wok and stir-fry noodles until they are heated through. Add prawns, mushrooms, egg strips and sauce. Toss until thoroughly mixed.
- Transfer to a serving platter, garnish with chilis, cilantro and green onions. Serve with limes and Sambal Belacan on the side.
- Instructions for making the Sambal Belacan: In a small pan, heat oil over medium heat. Add shrimp paste and fry until fragrant, about 1 to 2 minutes. Remove from heat and let cool. In a mortar and pestle, pound shrimp paste and remaining ingredients until smooth. Alternately, blend them in a small food processor.
- *Available in specialty Asian markets.
Drink Pairings
YU SHENG SALAD (SINGAPORE, MALAYSIA, INDONESIA)
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 6
2 tbsp (30 ml) kosher salt plus extra for seasoning wontons
1 tbsp (15 ml) sugar
1 tsp (5 ml) freshly ground black pepper
1 lb (500 g) salmon filets, pin bones removed
½ cup (125 ml) pickled ginger
1 cucumber, julienned on a mandoline
½ large daikon, peeled and spiraled on a spiralizer, roughly cut to shorten strands
1 large carrot, peeled and spiraled on a spiralizer, roughly cut to shorten strands
1 cup (250 ml) seaweed salad
1 large pomelo or grapefruit, peeled and segments broken into pieces
1 tbsp (15 ml) sesame oil
½ cup (125 ml) tamarind paste
¼ cup (60 ml) rice vinegar
1 tsp (5 ml) roasted sesame seeds, crushed
15 wonton wrappers, cut into quarters
vegetable oil for frying
Instructions
- Combine 2 tbsp (30 ml) salt, sugar and pepper and sprinkle mixture evenly on all sides of salmon. Place salmon on a wire rack and refrigerate for 30 minutes to cure.
- Meanwhile, in a pan, fry wontons in 2-in (5 cm) vegetable oil heated to 375 F (190 C). Drain on paper towel and season with salt.
- Rinse salt mixture from salmon and pat dry with paper towel. Slice salmon into ¾-in (2 cm) thick slices.
- Mix sesame oil, tamarind paste, rice vinegar and sesame seeds together. Transfer to a small serving bowl.
- Place salmon in middle of a large serving bowl or platter. Arrange ginger, cucumber, daikon, carrot, seaweed, pomelo and fried wontons. Serve with sauce on side and invite guests to toss salad with chopsticks.