DUTCH BABY PANCAKES WITH LIMONCELLO CURD & MERINGUE

Spoil your valentine by making this unforgettable brunch item.
Ingredients Instructions

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

  1. 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.*
  2. When ready to make Dutch baby pancakes, place an oven rack in middle position, then preheat oven to 400 F (200 C).
  3. On stovetop or in microwave oven, melt remaining 3 tbsp (45 ml) butter and set aside to cool to room temperature.
  4. In a medium bowl, whisk milk, eggs, flour, salt and vanilla. Add melted butter and whisk to create a smooth batter. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. *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.
  9. **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.
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Drink Pairings

EVERYTHING BAGEL STRATA

Spoil your valentine by making this unforgettable brunch item.
Ingredients Instructions

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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Drink Pairings

PORK BELLY WITH QUAIL EGGS & HASHBROWN HEARTS

Spoil your valentine by making this unforgettable brunch item.
Ingredients Instructions

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

  1. Prepare pork belly 2 days (or at least 1 day) ahead. In a small bowl, whisk together salt, sugar and pepper. Set aside.
  2. 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.
  3. The next day, place an oven rack in the middle position, then preheat oven to 450 F (230 C).
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. Fill a large saucepan with cold water and place on stovetop, but do not turn on stove yet.
  10. 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.
  11. 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.
  12. 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.
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Drink Pairings

TTEOKGUK KOREAN RICE CAKE SOUP

A multicultural potluck to celebrate Lunar New Year.
Ingredients Instructions

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

  1. 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.
  2. Add rice cakes and simmer for about 10 minutes.
  3. 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.
  4. Beat egg whites until mixed. Stir into simmering soup. Add sesame oil and adjust seasoning.
  5. Garnish with green onions, egg strips and seaweed.
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Drink Pairings

Starry Linzer Torte

Celebrate the festivities of the season an impressive dessert.
Ingredients Instructions

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

  1. 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.
  2. Add butter and continue pulsing for another 30 seconds.
  3. 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.
  4. Transfer dough to a clean surface and divide into 2. Flatten 1 half into a disk and refrigerate for 30 minutes.
  5. 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.
  6. Preheat oven to 350 F (180 C).
  7. 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.
  8. Bake on centre rack for 30 minutes.
  9. Carefully remove foil and pie weights and allow tart shell to cool completely.
  10. 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.
  11. Using star-shaped cookie cutters of various sizes, cut chilled dough into stars. Refrigerate until ready to use.
  12. In a medium bowl, mix raspberry jam and lemon juice. Pour into tart shell and spread evenly across surface.
  13. 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.
  14. Bake for 30 to 40 minutes on middle rack until edges are golden brown.
  15. Cool on wire rack and allow to rest for 2 to 3 hours.
  16. Dust with icing sugar before serving.
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Drink Pairings

Chocolate St. Honoré

Celebrate the festivities of the season an impressive dessert.
Ingredients Instructions

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 375 F (190 C).
  5. 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.
  6. 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.
  7. Pipe 1½-in (3.75 cm) round mounds, about 2-in (5 cm) apart. Gently press pointy peaks with moistened finger to smooth tops.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. FOR CHOUX PASTRY DOUGH, In a medium saucepan over medium heat, melt together water, butter, sugar and salt and bring to a boil.
  15. 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.
  16. Transfer dough to a large bowl and allow to cool slightly.
  17. 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.
  18. FOR CHOCOLATE CRÈME CHIBOUST, In small heatproof bowl, sprinkle gelatin in water and set aside to bloom.
  19. In another medium bowl, whisk together egg yolks, cornstarch, 2 tbsp (30 ml) sugar and salt until fully incorporated and no lumps remain.
  20. 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.
  21. 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.
  22. 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.
  23. In a standing mixer, whisk egg whites until frothy over medium speed.
  24. 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.
  25. 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.
  26. 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.
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Drink Pairings

Strawberry Pistachio Cake

Celebrate the festivities of the season an impressive dessert.
Ingredients Instructions

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

  1. 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.
  2. 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.
  3. Preheat oven to 350 F (180 C).
  4. Grease and dust two 9-in (23 cm) round cake pans with flour. Line bottom of pans with parchment paper.
  5. 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).
  6. In a medium bowl, mix flour, baking powder and remaining sieved, ground pistachios.
  7. In a large bowl, whisk together egg yolks, almond essence, 3 oz (90 g)* sugar, vegetable oil and buttermilk until smooth and fully incorporated.
  8. Fold in flour mixture and food colouring, if using, until well incorporated. Set aside.
  9. 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.
  10. Fold ⅓ of whipped egg whites into pistachio batter until no white streaks remain. Fold in remaining egg whites until fully incorporated.
  11. 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.
  12. Remove from oven and invert onto wire rack to cool completely. Discard parchment paper.
  13. In a small bowl, add gelatin to water and allow to bloom for about 10 minutes.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. Fill a small piping bag with about ½ cup (125 ml) of white chocolate mousse and pipe around strawberries along acetate paper.
  20. 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.
  21. Cover with second cake circle. Refrigerate overnight or at least 6 hours.
  22. 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.
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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 Instructions

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
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Drink Pairings

Savoury Baklava

Looking for an alternative to turkey? Here is a festive option for the star of the feast.
Ingredients Instructions

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

  1. Heat oven to 400 F (200 C).
  2. 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.
  3. Reduce oven temperature to 350 F (180 C).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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Drink Pairings

BOURBON-GLAZED HAM SERVED WITH ROASTED CARROTS

Looking for an alternative to turkey? Here is a festive option for the star of the feast.
Ingredients Instructions

Ingredients

Serves 8
1 cup (250 ml) bourbon
½ cup (125 ml) maple syrup
½ cup (125 ml) soy sauce
⅓ cup (75 ml) brown sugar
2 tbsp (30 ml) Dijon mustard
2 oranges, zest and juice
5 star anise pods
1 x 1-in (2.5 cm) coin of ginger
2 garlic cloves, minced
6 lbs (2.72 kg) bone-in cooked ham
15 to 20 small carrots
2 tbsp (30 ml) unsalted butter
1 cup (250 ml) water, or more as needed

Instructions

  1. In a medium saucepan over medium heat, place bourbon, maple syrup, soy sauce, brown sugar, Dijon, orange juice and zest. Stir to combine. Add anise, ginger and garlic. Bring to a boil then reduce to a simmer. Cook for 10 minutes or until it has reduced by one third and is thick enough to coat the back of a spoon. Remove from heat and set aside.
  2. Place ham on a cutting board skin-side up. Using a sharp knife, score top of ham diagonally with lines about 1-in (2.5 cm) apart. The scores should only be ¼-in (0.5 cm) deep.
  3. Preheat oven to 375 F (190 C) and place ham in a large baking dish. Pour half of glaze over ham. Add 1 cup (250 ml) water to bottom of pan and bake for 30 minutes. Keep checking on ham and add a little water when pan gets dry, to avoid burning glaze. Add carrots to bottom of pan, then remaining glaze and butter. Cook for another 30 minutes or until carrots are tender and ham is warmed through with dark, crispy skin.
  4. To serve, remove ham and carrots from pan and transfer to a platter. Sieve remaining pan jus into a gravy boat and serve alongside ham.
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