Chocolate Swirl Pumpkin Cheesecake

Put a "twist" in your dessert menu this Thanksgiving with a Chocolate Swirl Pumpkin Cheesecake resulting in a rich balance of chocolate and pumpkin. Pair this dessert recipe with Amarula Cream Liqueur or Sortilege Canadian Whisky & Maple Syrup.
Ingredients Instructions

Ingredients

Serves 8 to 12
30 chocolate wafers, ground to yield 1½ cups (375 ml) crumbs
2 tbsp (30 ml) + 1 cup (250 ml) granulated sugar, divided
½ tsp (2.5 ml) ground cinnamon
¼ tsp (1 ml) ground ginger
⅓ cup (75 ml) butter, melted
2 x 8 oz (250 g) packages cream cheese, softened
1 cup (250 ml) canned pumpkin purée
¼ cup (60 ml) sour cream
¼ tsp (1 ml) salt
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
⅛ tsp (0.5 ml) ground cloves
½ tsp (2.5 ml) ground ginger
¼ cup (60 ml) all-purpose flour
3 eggs
1 egg yolk
1 tbsp (15 ml) vanilla extract
¾ cup (175 ml) + ⅓ cup (75 ml) whipping cream, divided
½ cup (125 ml) bittersweet chocolate, finely chopped

Instructions

  1. Preheat oven to 350 F (180 C) and position oven rack in centre.
  2. In a medium bowl, mix together ground chocolate wafers, 2 tbsp (30 ml) sugar, cinnamon and ground ginger. Add melted butter and mix until combined.
  3. Grease bottom and sides of a 9-in (23 cm) springform pan. Press crumb mixture onto bottom and a little up sides of pan. Bake for 10 minutes. Remove from oven and let cool completely on a wire rack. Reposition oven rack to lower third of oven and leave oven on.
  4. Place 2 x 18-in (45 cm) squares of heavy-duty foil, one on top of the other, with the top square rotated 90 degrees from bottom one. Place cooled springform pan with chocolate crumb base in centre of foil squares and wrap bottom and outside sides of pan with foil to create a waterproof barrier. Set aside.
  5. In a large mixing bowl, using a hand mixer, whisk cream cheese until smooth and no lumps remain. Add 1 cup (250 ml) sugar, pumpkin purée, sour cream, salt, cinnamon, nutmeg, cloves, ginger and flour. Beat over medium speed just until combined.
  6. In a separate bowl, using hand mixer, whisk together eggs and yolk, vanilla and ¾ cup (175 ml) whipping cream, until combined. Pour into cream cheese mixture and whisk together until smooth. Do not overbeat.
  7. In a small saucepan over medium heat, warm ⅓ cup (75 ml) whipping cream until it starts to simmer.
  8. Place bittersweet chocolate in a medium bowl. Pour warm cream over chocolate and let it rest for 2 minutes to melt chocolate. Whisk until smooth.
  9. Combine 1 cup (250 ml) of pumpkin-cream cheese mixture with chocolate. Set aside.
  10. Pour remaining pumpkin-cream cheese mixture into prepared springform pan with chocolate crumb base. Spoon in dollops of chocolate mixture evenly on surface of pumpkin-cream cheese mixture. Drag a toothpick or knife through the dolloped chocolate across the surface to create swirls, without touching bottom of pan.
  11. Place pan in a larger roaster over a wire rack and pour boiling water in the roaster, up to about a third of the way up the sides of the springform pan. Bake for 1 hour 15 minutes. The centre of the cheesecake should jiggle when shaken slightly. Turn off oven, leaving cheesecake inside. Use a wooden spoon to wedge the oven door slightly ajar for 50 minutes. Remove cheesecake from oven and water bath. Discard outer foil barrier. Run a sharp knife, or narrow offset metal spatula along the inside edge of the springform pan to loosen sides of cheesecake. Cool completely in pan, on wire rack. Loosely cover the pan without touching the surface of the cheesecake and refrigerate at least 4 hours, preferably overnight.
  12. When ready to serve, run a thin knife, or narrow offset metal spatula, around the cheesecake again, before releasing the sides of the pan. Transfer to serving plate and serve.
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Drink Pairings

Mustard & Brandy Roast Chicken served with Fingerling Potatoes

Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. This roast chicken recipe is elevated by the tangy taste of mustard.
Ingredients Instructions

Ingredients

Serves 4
2 tbsp (30 ml) hot English mustard powder
1 tsp (5 ml) finely grated lemon zest
2 tbsp (30 ml) brandy
½ cup (125 ml) unsalted butter, at room temperature
kosher salt and freshly ground black pepper, to taste
3 lb (1.5 kg) whole chicken
1¾ lbs (840 g) fingerling potatoes
grapeseed oil
4 springs fresh thyme
hot English mustard, to serve

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small bowl, combine mustard powder, lemon zest, brandy and butter. Season with a good pinch of salt and pepper. Mix with a fork until well combined.
  3. Carefully loosen skin of chicken breast with fingers. Push butter mixture under skin and tie legs together with kitchen string. Place chicken, breast-side up, in a baking dish that just fits it and rub with oil. Place in oven and cook for 30 minutes.
  4. Meanwhile wash and halve fingerling potatoes, then place in a large bowl and toss with some grapeseed oil, salt and pepper.
  5. Once chicken has cooked for 30 minutes, carefully rotate it with tongs so it sits breast-side down. Return chicken to oven along with a clean rimmed baking tray to preheat before adding potatoes to tray. Warm tray in oven for 10 minutes then add seasoned potatoes in a single layer. Cook chicken and potatoes for another 20 minutes. With tongs, carefully rotate chicken once more to sit breast-side up and stir potatoes. Return chicken and potatoes to oven until both are golden brown and cooked through, about another 20 to 30 minutes. In the last 5 minutes of cooking add thyme to potatoes to crisp.
  6. To serve, carve chicken and plate with potatoes and crispy thyme. Serve with hot English mustard.
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Drink Pairings

Potato Rosettes

A delicious menu idea for your Thanksgiving table.
Ingredients Instructions

Ingredients

Serves 12 rosettes
3 lbs (1.5 kg) Yukon Gold potatoes, or any yellow potatoes
2 tsp (10 ml) salt
¼ cup (60 ml) olive oil
¼ cup (60 ml) butter, melted
1 tbsp (15 ml) fresh rosemary leaves, chopped or 1 tsp (5 ml) dried rosemary leaves, crushed
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) freshly ground black pepper
½ cup (125 ml) finely shredded Parmesan

Instructions

  1. Preheat oven to 400 F (200 F).
  2. Using a mandoline, slice potatoes into ⅛-in (0.25 cm) thickness and place in a large bowl. Toss with salt.
  3. In a small bowl, mix olive oil, butter, rosemary, cayenne and ground pepper. Pour over potatoes and mix thoroughly to coat.
  4. Add Parmesan, ¼ cup (60 ml) at a time, and mix well after each addition.
  5. On a clean surface, stagger 6 to 7 potato slices in a single row. Roll first potato slice and continue rolling to form a rose*. Place in a greased muffin pan and bake until edges of potato rosettes start to turn golden in colour, about 30 to 40 minutes. Test for doneness by inserting a toothpick into centre of rosette. It should pierce easily. If not, cover with foil and continue cooking, another 10 to 15 minutes.
  6. *Cut about ¼-in (0.25 cm) off 1 end of potato roll. Place cut-end down to serve as a base for the rose and place it in the muffin pan. Loosely flare out outer potato “petals” to resemble a rose. Bake according to recipe.
  7. Let cool for 5 minutes in muffin pan and then, with a spoon, gently scoop out rosettes to serving plate.
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Drink Pairings

Vegetable Parcels

A delicious menu idea for your Thanksgiving table. Sure to please your vegetarian and non-vegetarian guests alike, these delicious Vegetable Parcels are individual takes on a Vegetarian Wellington.
Ingredients Instructions

Ingredients

Serves 8 parcels
4 cups (1 L) butternut squash, cut into ¾-in (2 cm) cubes
½ cup (125 ml) olive oil, divided
½ tsp (2.5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
¼ cup (60 ml) butter
1 cup (250 ml) chopped onions
2 garlic cloves, crushed
4 cup (1 L) portobello mushrooms, cut into ½-in (1.25 cm) cubes
1 tbsp (15 ml) chopped sage leaves
½ tbsp (7 ml) fresh thyme leaves (or 1 tsp (5 ml) dried thyme leaves)
1½ tbsp (22 ml) apple cider vinegar
2 packages frozen puff pastry, about 400 g (14 oz) each, thawed
2 tsp (10 ml) prepared mustard, divided
2 cups (500 ml) shredded Monterey Jack or Edam cheese
1 egg, for egg wash
2 tbsp (30 ml) water, for egg wash

Instructions

  1. Position baking rack in upper third of oven and preheat to 400 F (200 C). Line a large baking sheet with crumpled foil.
  2. In a large bowl, toss cubed butternut squash with ¼ cup (60 ml) olive oil and salt and pepper, to taste. Spread evenly on lined baking sheet in single layer and roast until edges start to turn brown, about 30 minutes. Remove from oven and set aside.
  3. In a large skillet, over medium heat, melt butter and continue cooking until it stops foaming and butter turns slightly darker in colour with a nutty aroma, making sure not to burn butter. Add remaining ¼ cup (60 ml) olive oil and fry onions until translucent.
  4. Add garlic and mushrooms and continue cooking until mushrooms soften, about 3 to 4 minutes. Add roasted butternut squash, sage and thyme and stir well.
  5. Turn up heat to high and stir constantly to allow moisture to evaporate. Drizzle apple cider vinegar and stir. Cover and remove from heat. Set aside.
  6. On a clean surface, roll puff pastry to about ⅛-in (0.25 cm) thickness and cut eight 6-in (15 cm) squares. Reserve any extra pastry for decoration.
  7. Brush ¼ tsp (1 ml) mustard in centre of each pastry square. Spoon ⅛ of butternut squash filling over mustard to cover approximately 3-in (8 cm) diameter in centre. Top with ¼ cup (60 ml) shredded cheese. Dampen 4 corners of pastry square. Folding each corner to centre, pinch all 4 corners together. Repeat with remaining 7 pastry squares.
  8. Using star-shaped cookie cutter, use extra pastry to create stars, if desired, and gently press them over pinched centre of each pastry pocket.
  9. Refrigerate parcels at least 30 minutes or up to 1 day.
  10. When ready to use, preheat oven to 400 F (200 C).
  11. In a small bowl, whisk together egg and water. When ready to bake, remove parcels from refrigerator and lightly brush egg wash over chilled pastry surface. Discard remaining egg wash.
  12. Bake until golden, about 20 to 25 minutes. Allow to rest 5 minutes before serving.
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Drink Pairings

Roasted Beets with Goat’s Cheese & Pine Nuts

A delicious menu idea for your Thanksgiving table.
Ingredients Instructions

Ingredients

Serves 8
3 red beets, peeled, cut into 6 wedges
¼ cup (60 ml) olive oil, divided
salt and pepper, to taste
3 golden beets, peeled, cut into 6 wedges
1 tbsp (15 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh mint
1 cup (250 ml) crumbled goat’s cheese
¼ cup (60 ml) pine nuts, lightly toasted

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a large bowl, toss red beets with 2 tbsp (30 ml) olive oil, salt and pepper to taste. Spread red beets in large shallow roasting pan or baking sheet lined with foil and roast for 30 minutes. Repeat process with golden beets. Beets can be prepared and refrigerated separately up to 1 day in advance. When ready to serve, reheat separately.
  3. In large serving bowl, mix both beets along with chopped herbs. Top with crumbled goat’s cheese and pine nuts before serving.
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Drink Pairings

Roasted Brussels Sprouts With Sweet 'N' Spicy Pecans

A delicious menu idea for your Thanksgiving table.
Ingredients Instructions

Ingredients

Serves 8
20 Brussels sprouts, halved
¼ cup (60 ml) olive oil
salt and pepper, to taste
1 tbsp (15 ml) nutritional yeast
½ cup (125 ml) maple syrup
¼ tsp (1 ml) cayenne pepper
⅛ tsp (0.5 ml) salt
½ cup (125 ml) chopped pecans

Instructions

  1. To make Sweet 'N' Spicy Pecans, Preheat oven to 350 F (180 C) and adjust rack to upper third of oven. In a large bowl, combine maple syrup, cayenne and salt. Toss in pecans. Spread pecan mixture on baking sheet and bake for 10 minutes. Remove from oven and carefully stir pecans to coat with caramelized maple. Set aside to cool completely. Using a spatula, scrape up pecans when cooled and store in an airtight container in a cool dark place for up to 1 week.
  2. Preheat oven to 400 F (200 C).
  3. In a large bowl, toss Brussels sprouts with olive oil, salt and pepper, to coat.
  4. Spread on a baking sheet or shallow baking dish cut-side down in single layer. Bake until tops of Brussels sprouts start to turn golden brown, about 20 to 25 minutes. Remove from oven and sprinkle with nutritional yeast. Transfer to serving bowl.
  5. Top with Sweet 'n' Spicy Pecans.
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Drink Pairings

Bacon-Wrapped Turkey Roulade with Pesto

A delicious menu idea for your Thanksgiving table.
Ingredients Instructions

Ingredients

Serves 6-8
¼ cup (60 ml) olive oil
1 cup (250 ml) chopped shallots or yellow onions
½ cup (125 ml) chopped celery
3 garlic cloves, crushed
¾ cup (175 ml) pesto
½ cup (125 ml) panko bread crumbs
2 boneless, skinless turkey breasts
3 tbsp (45 ml) + 2 tbsp (30 ml) Seasoning Rub, make ahead, recipe follows, divided
½ cup (125 ml) butter, chilled and shredded
1½ lbs (750 g) bacon, thinly sliced
SEASONING RUB
3 tbsp (45 ml) salt
2 tsp (10 ml) freshly ground black pepper
1 tsp (10 ml) paprika
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) sugar
1 tsp (5 ml) ground garlic
1 tsp (5 ml) ground ginger

Instructions

  1. In a skillet over medium heat, heat olive oil until shimmering. Add shallots (or onions) and celery and cook until translucent, about 6 to 8 minutes. Add garlic and continue cooking for 1 minute. Remove from heat and cool for about 10 minutes.
  2. Add pesto and panko bread crumbs. Mix well and allow to cool. Can be refrigerated for up to 2 days if not using right away. Bring to room temperature before using.
  3. Place a clean piece of parchment paper approximately 15-in (38 cm) x 24-in (60 cm) on clean surface, long edge facing you.
  4. Using a sharp knife, butterfly the turkey breast to relatively even thickness, making sure not to cut all the way through. Cover with plastic wrap. Using blunt side of a mallet, pound covered turkey to about 1-in (2.5 cm) to 1½-in (3.75 cm) thickness. Discard plastic wrap. Spread turkey breast in centre of parchment paper, slightly overlapping pieces, to form a rectangle, with its long edge facing parallel to you.
  5. Generously sprinkle 3 tbsp (45 ml) of Seasoning Rub evenly across surface of turkey and gently rub it in. Evenly spread pesto filling in centre of butterflied turkey breast. Sprinkle with chilled shredded butter. Fold 1 edge of turkey breast over filling, then the other, to form a roll. Generously sprinkle remaining 2 tbsp (30 ml) Seasoning Rub over surface of roulade. Roll it tightly in parchment paper and twist ends to look like candy wrapper. Refrigerate overnight or at least 1 hour.
  6. Place another clean piece of parchment paper approximately 15-in (38 cm) x 24-in (60 cm) on a clean surface, long edge facing you. Place 1 bacon rasher vertically along shorter side of parchment paper. Place another bacon rasher over edge of the first one. Repeat until all bacon is used and its width is the same as the length of the roulade.
  7. Unwrap roulade and place across bacon layers. Fold each rasher of bacon tightly over to wrap around roulade. Fold parchment paper over to tightly wrap the roulade again. Refrigerate up to 1 day. When ready to use, unwrap roulade and place on large baking sheet lined with parchment paper, seam side down. Bring to room temperature before baking.
  8. Preheat oven to 375 F (190 C).
  9. Bake prepared roulade for about 1 hour or until centre of the turkey registers 155 F (68 C) on a cooking thermometer and bacon is well browned. If bacon looks cooked but turkey has not reached required internal temperature, cover with foil and continue baking until turkey is cooked, checking every 10 minutes. Remove from oven and loosely cover with foil for 30 minutes before serving.
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Drink Pairings

Crème Brûlée Pear Tart

This impressive tart combines flaky crust, creamy custard, poached pears and crunchy caramelized sugar. All the components can be made ahead of time, but brûlée the pears just before serving.
Ingredients Instructions

Ingredients

Serves 8
POACHED PEARS
1 cup (250 ml) water
1 cup (250 ml) white wine
1 cup (250 ml) granulated sugar
½ vanilla bean, split in half
3 large pears
CREME BRULEE PEAR TART
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine sea salt
9 tbsp (135 ml) very cold unsalted butter, cut into chunks
2 large eggs, divided
4 egg yolks
⅓ cup + 2 tbsp (105 ml) granulated sugar, divided
1¼ cups (310 ml) whipping cream
1 tsp (5 ml) vanilla extract
Cape gooseberries and fresh basil, for garnish

Instructions

  1. Make Poached Pears and let cool to room temperature while making tart crust. To make poached pears: in a small saucepan, stir together water, wine, sugar and vanilla bean. Warm mixture over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Bring mixture to a light simmer. Peel pears and, with a melon-baller, remove core, working from bottom and carving into centre of pear. Place pears in simmering sugar syrup. To keep pears submerged, place a piece of parchment paper over them so that it touches poaching liquid. The amount of time needed for pears to poach will depend on ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and, using a small knife, poke flesh. Pear is done when knife meets very little resistance. If not yet done, return pears to sugar syrup and check every 3 to 5 minutes. When cooked to desired doneness, transfer pears to a bowl and let cool completely to room temperature before using. Pears may be refrigerated in an airtight container along with their poaching liquid for up to one week.
  2. In bowl of food processor fitted with steel blade attachment, pulse together flour, icing sugar and salt until well combined. Scatter butter over dry ingredients and pulse until butter is coarsely chopped. Butter should vary in size from a flake of oatmeal to peas. Add 1 egg and pulse until dough comes together in large clumps. It’s ok if all the dry ingredients have not incorporated fully. Turn out dough onto a clean work surface and knead very lightly and sparingly, just until any wayward dry ingredients are incorporated. Form dough into a disk, wrap in plastic wrap or beeswax cloth and refrigerate for at least 1 hour or up to 2 hours.
  3. Butter a 9-in (23 cm) fluted tart pan with removable bottom.
  4. Roll out chilled dough on a lightly floured sheet of parchment paper until about ¼-in (0.5 cm) thick, taking care to lift, turn and flour dough occasionally to make sure it does not stick to paper. Using parchment as an aid, lift dough into prepared tart pan. Discard parchment paper. Seal any cracks in dough, trim extra dough with scissors ½-in (1.25 cm) above rim of pan and fold overhang inward to reinforce sides. Place crust in freezer for 1 hour.
  5. Centre a rack in oven and preheat to 375 F (190 C).
  6. Butter shiny side of an aluminum foil piece before fitting foil, buttered-side down, tightly against frozen crust. Place tart pan on a baking tray and bake crust for 20 to 25 minutes. Carefully remove foil and press down any parts of crust that have puffed up. Bake again for another 5 minutes. Set aside on a wire rack and reduce oven temperature to 300 F (150 C).
  7. For filling, in a medium bowl, whisk together remaining egg with egg yolks and ⅓ cup (75 ml) sugar until well combined. Add whipping cream and vanilla extract and whisk until well combined. Using a fine mesh strainer, strain into a measuring jug and set aside.
  8. Cut each prepared pear half into 4 wedges. Arrange pears in tart shell to form a rosette, overlapping them slightly if needed but leaving some room for custard filling. You may not need all pear wedges for the tart. Place tart pan, still on baking tray, into oven and carefully pour custard mixture into shell, trying not to disturb pear placement. Bake until custard is just set but still slightly wobbly in centre, about 25 to 30 minutes. Remove tart from baking tray and allow to cool on a wire rack for 30 minutes. Remove sides of tart pan and leave tart to cool on rack to room temperature, about 2 hours. Once cooled, tart may be loosely covered and chilled for up to 24 hours. Gently blot any moisture from surface before continuing with recipe instructions.
  9. Just before serving, sprinkle remaining 2 tbsp (30 ml) sugar evenly over top of tart. Using a brûlée torch, blow sugar layer, moving flame evenly back and forth just above tart, avoiding crust, until sugar has caramelized. Let stand for 5 minutes before garnishing, if desired, with Cape gooseberries and basil.
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Drink Pairings

Maple Miso Brûlée Sablefish

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Why should sweets get all the fun? You can brûlée your main, too!
Ingredients Instructions

Ingredients

Serves 4
2 lbs (1 kg) rutabaga
1½ tsp (7 ml) kosher salt, divided, plus extra for seasoning greens
½ cup (125 ml) maple syrup
¾ cup (175 ml) red miso
¼ cup (60 ml) mirin
¼ cup (60 ml) sake or white wine
⅓ cup (75 ml) unsalted butter, cut into chunks
¼ tsp (1 ml) ground white pepper
1½ lbs (750 g) sablefish, cut into 6 oz (180 g) fillets, skin on or off
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
4 cups (1 L) packed, roughly chopped fall greens, such as kale, collard greens or Swiss chard, to serve
1 green onion, finely sliced, for garnish

Instructions

  1. To make rutabaga purée, peel rutabaga and cut into 1-in (2.5 cm) chunks. Place in a large saucepan, cover with water and sprinkle with 1 tsp (5 ml) salt. Place saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low, cover and simmer until fork-tender, about 25 to 30 minutes.
  2. While rutabaga cooks, preheat broiler with racks set about 5-in (12 cm) from heat source. In a small saucepan, whisk together maple syrup, miso, mirin and sake (or white wine) over medium heat, whisking constantly, until almost at a boil, about 5 minutes. Transfer sauce to a blender and blend until smooth. Transfer sauce to a bowl and set aside.
  3. Drain rutabaga and return to saucepan, allowing to dry out slightly over residual heat from heating element. Add rutabaga to a blender or food processor along with butter, remaining ½ tsp (2.5 ml) salt and pepper. Pulse until desired texture is achieved. Return purée to saucepan, cover and set aside.
  4. Place sablefish fillets, skin-side down, in an ovenproof baking dish or skillet, and spoon half reserved sauce over fish. Broil, watching carefully, until sauce bubbles and begins to brown. Spoon remaining half of sauce over fish. Continue to broil until fish is just cooked through, adjusting heat or rack position if sauce or fish is browning too quickly, about 5 to 8 minutes. An easy way to test doneness of fish is to insert a thin-bladed knife into thickest part of fish. It should meet with little resistance.
  5. In a large frying pan, heat grapeseed oil over medium-high heat. Add garlic and sauté for 30 seconds. Add greens, season with a pinch of salt and sauté until warmed through but still maintains some bite, about 1 to 2 minutes.
  6. To serve, divide rutabaga purée and sautéed greens among 4 dinner plates. Top with fish, garnish with green onion and serve immediately.
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Drink Pairings

Brûlée Brie with Bourbon-Kissed Cranberries

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Take your brie to new levels with a brûléed treatment and garnished with delicious bourbon-kissed cranberries.
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) granulated sugar, plus extra to brûlée brie
½ cup (125 ml) water
¼ cup (60 ml) Four Roses Bourbon
2 cups (500 ml) fresh cranberries
1 wheel (200 g) double cream brie cheese
baguette slices, for serving
fruits and nuts, for serving

Instructions

  1. To make bourbon-kissed cranberries, in a small saucepan, bring ½ cup (125 ml) each sugar and water to a simmer over medium-high heat, stirring constantly. Once mixture reaches a simmer and sugar has dissolved, stir in bourbon and remove saucepan from heat.
  2. Transfer cranberries to a sealable container and pour warm sugar mixture over berries. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.
  3. To make brûlée brie, cut off rind from top of brie wheel. Sprinkle a generous, even layer of sugar on top of cheese. Take a brûlée torch to sugar layer and wave it across sections until sugar is melted and nicely browned. Repeat with another 2 to 3 layers of sugar for a thicker sugar crust, if desired.
  4. To serve, transfer cheese to a serving platter or board and top with bourbon-kissed cranberries. Garnish platter with baguette slices, sliced seasonal fruits and nuts. Serve immediately.
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Drink Pairings

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