Winter Greens & Chicken Salad with Buttermilk Dressing
Ingredients
Serves 2
2 chicken breasts, boneless, skin-on*
salt and pepper, to taste
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
2 tbsp (30 ml) olive oil, divided
¼ cup (60 ml) buttermilk
¼ cup (60 ml) mayonnaise
1 tsp (5 ml) red wine vinegar
1 small shallot, diced
1 garlic clove, minced
2 tbsp (30 ml) chopped chives
5 oz (140 g) baby kale
1 small head radicchio, thinly sliced
¼ cup (60 ml) thinly sliced red onion
¼ cup (60 ml) dried cranberries
¼ cup (60 ml) toasted bread crumbs
Instructions
- Preheat oven to 350 F (180 C) and line a baking sheet with parchment paper. Place chicken skin side up on lined baking sheet. Season with salt, pepper, paprika, garlic powder and onion powder. Drizzle with 1 tbsp (15 ml) olive oil and bake for 15 minutes, or until a meat thermometer inserted into thickest part of chicken reads 165 F (74 C). Remove from oven and set aside to rest.
- In a small bowl, mix together buttermilk, mayonnaise, vinegar, shallot, garlic and chives. Season with salt and pepper.
- In a large bowl, toss together kale and radicchio. Add remaining 1 tbsp (15 ml) olive oil and gently massage into leaves to break down the fibers. Add buttermilk dressing to taste and toss to coat. Any leftover dressing will keep in an airtight container in refrigerator for up to 1 week. Add red onion, cranberries and bread crumbs. Slice chicken and serve alongside salad.
Drink Pairings
Blooming Toddy
Ingredients
Serves 1
6 to 8 oz (180 to 240 ml) hibiscus tea
1 tbsp (15 ml) agave syrup
1½ oz (45 ml) aged tequila
candied ginger or dried hibiscus flower, for garnish
Instructions
- In a heatproof glass or mug, make hibiscus tea. Add agave syrup and stir to dissolve, then stir in tequila and garnish with candied ginger or a dried hibiscus flower.
Drink Pairings
Caramel Budino
Ingredients
Serves 8
1 egg + 3 egg yolks, room temperature
⅓ cup (75 ml) cornstarch
1 cup + 2 tbsp (280 ml) dark brown sugar
½ cup (125 ml) water
2 generous pinches fine sea salt
3 cups (750 ml) whipping cream
1½ cups (375 ml) whole milk
⅓ cup (75 ml) salted butter
2 tbsp (30 ml) dark rum
1 tsp (5 ml) pure vanilla extract
FOR CARAMEL SAUCE:
½ cup (125 ml) whipping cream
2 tsp (10 ml) pure vanilla extract
2 tbsp (30 ml) salted butter
½ cup (125 ml) granulated sugar
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) water
softly whipped cream, to serve
Instructions
- To make Budino, in a medium heatproof bowl, combine egg, egg yolks and cornstarch. Whisk to combine and set aside. In a large heavy-bottomed saucepan over medium to medium-high heat, combine brown sugar, water and salt. Cook, swirling saucepan and stirring occasionally, until it becomes a thick, deep amber caramel, about 10 to 12 minutes. Mixture will bubble and reduce a bit as it cooks; this is normal. Watch carefully, adjusting heat as needed to avoid scorching. Remove from heat and immediately stir in cream and milk to stop the cooking. Whisk until smooth and place saucepan over high heat. Bring just to a boil, whisking, then reduce heat to medium and simmer for 3 minutes.
- Slowly add 1 cup (250 ml) hot caramel to egg mixture, whisking constantly. Add 1 more cup (250 ml) to egg mixture, whisking constantly, then pour egg/caramel mixture back into remaining caramel in saucepan, whisking. Place saucepan over high heat and bring to a boil, whisking constantly. Continue cooking and whisking until custard thickens, about 4 to 5 minutes. Remove from heat and stir in butter and rum. Strain custard through a fine mesh sieve to remove any lumps and divide between eight 8 oz (250 ml) serving glasses or jars. Cover with plastic wrap and chill for at least 8 hours, or up to 3 days.
- To make Caramel Sauce, in a medium saucepan, combine cream and vanilla over medium heat. Bring just to a simmer, then stir in butter until melted, remove from heat and set aside. In a large heavy‑bottomed saucepan, combine sugar, maple syrup and water over medium-high heat. Cook, swirling saucepan from time to time, until sugar turns a medium amber color, about 10 minutes. Mixture will bubble and reduce a bit as it cooks; this is normal. Watch carefully, stirring occasionally so it does not burn. Remove from heat and very carefully whisk cream mixture into caramel; it will steam and bubble. Whisk until smooth, then set aside. Can be made ahead. Let cool completely, transfer to a glass jar and refrigerate for up to 3 days. When ready to serve, transfer to a saucepan and gently warm over low heat.
- To serve, spoon about 2 tbsp (30 ml) warm caramel sauce over each Budino, top with a dollop of whipped cream and serve immediately.
Drink Pairings
Pernod Butter Lobster Tails served with Baked Saffron Rice & Butter Lettuce Hearts with Lemon Cream
Ingredients
Serves 4
½ cup (125 ml) unsalted butter
2 large garlic cloves, minced
3 tbsp (45 ml) white wine or champagne vinegar
3 tbsp (45 ml) freshly squeezed lemon juice
¼ cup (60 ml) Pernod
1 tbsp (15 ml) fennel seeds, coarsely crushed
sea salt and freshly ground black pepper, to taste
4 whole Atlantic lobster tails, about 6 oz (170 g) each
lemon wedges, to serve
FOR SAFFRON RICE:
3 tbsp (45 ml) unsalted butter
1 medium onion, minced
2 bay leaves
4 to 5 large pinches saffron filaments, or to taste
2 cups (500 ml) white basmati rice
½ cup (125 ml) dry white wine
3 cups (750 ml) chicken stock
sea salt and freshly ground black pepper, to taste
FOR BUTTER LETTUCE HEARTS WITH LEMON CREAM:
1 medium garlic clove, finely grated
1 tsp (5 ml) finely grated lemon zest
½ cup (125 ml) whipping cream
3 tbsp (45 ml) light olive oil
3 tbsp (45 ml) fresh lemon juice, divided
1 tbsp (15 ml) red wine vinegar
sea salt and freshly ground black pepper, to taste
tender hearts of 2 heads hot house butter lettuce, washed, dried and chilled
small handful fresh mint leaves, roughly torn
Instructions
- To prepare the lobster, in a small pot over medium heat, combine butter and garlic. Cook until butter is melted and garlic has softened but not browned, about 4 minutes. Add vinegar, lemon juice, Pernod, fennel and salt and pepper to taste. Cook for another few minutes. Divide mixture into 2 bowls: ⅓ for basting and remaining ⅔ for serving. Set aside.
- Meanwhile, butterfly lobster tails. Using kitchen shears, cut down center of each shell lengthwise, starting from the end opposite the tail fin, continuing down until you reach the tail, but do not cut through the tail. Use your thumbs and fingers to spread open the shell on top, being careful of sharp edges. Gently pull lobster meat upward, separating it away from bottom shell, leaving the end attached to the tail fin. Re-form empty shell underneath and arrange the row of meat on top. Generously brush lobster meat with reserved basting butter and season with salt and pepper. Transfer lobster tails to a small heavy baking sheet or heavy‑duty heatproof baking dish and refrigerate for at least 1 hour and up to 3 hours.
- Preheat broiler to high and remove baking sheet or dish from refrigerator. Place lobster tails under broiler and cook until meat is opaque and lightly browned, about 7 to 10 minutes.
- To serve, warm reserved Pernod Butter. Transfer lobster tails to a serving platter and serve with Pernod Butter, lemon wedges and Baked Saffron Rice. There will be enough butter to serve with the rice as well.
- To prepare the saffron rice, preheat oven to 375 F (190 C). In a large ovenproof saucepan, melt butter over medium heat. Add onion and bay leaves and sauté, stirring, until onion is softened but not browned, 5 to 7 minutes. Add saffron and cook until fragrant, about 2 minutes. Add rice and cook, stirring, until translucent, about 3 minutes. Add wine and simmer over moderate heat until nearly absorbed, about 2 minutes. Stir in stock and season with salt and pepper. Bring to a boil, then immediately remove from heat. Cover with a tight‑fitting lid and transfer to oven. Bake for 15 to 20 minutes, or until all the liquid is absorbed and rice is tender. Remove from oven and let stand, covered, until ready to serve. Remove and discard bay leaves before serving.
- To prepare the Butter Lettuce Hearts with Lemon Cream, in a small glass jar with a tight-fitting lid, combine garlic, lemon zest, cream, olive oil, 2 tbsp (30 ml) lemon juice and red wine vinegar. Season with salt and pepper to taste. Cover tightly and shake vigorously to thicken cream slightly. Refrigerate for at least 1 hour.
- Place lettuce in a large bowl. Toss lettuce and mint with remaining 1 tbsp (15 ml) lemon juice and season with salt and pepper. Add a few spoonfuls of Lemon Cream and gently toss to coat. Transfer to a serving platter and drizzle a little more Lemon Cream over to taste, and season with salt and pepper. Serve immediately. Any leftover dressing will keep for up to 3 to 4 days in refrigerator.
Drink Pairings
Burrata with Warm Tomato & Garlic Confit
Ingredients
Serves 4 - 6
3 generous cups (750 ml) cherry tomatoes, assorted colours
10 to 12 fresh thyme sprigs
6 garlic cloves, peeled and smashed
⅓ cup (75 ml) extra-virgin olive oil
sea salt and freshly ground black pepper, to taste
1 x ½ lb (250 g) Italian burrata, preferably from Puglia, drained
2 tsp (10 ml) balsamic vinegar
fresh basil leaves, for garnish
crusty French bread or crostini, to serve (optional)
Instructions
- Preheat oven to 375 F (190 C). In a medium roasting pan, combine tomatoes, thyme, garlic and olive oil. Season with salt and pepper to taste. Spread tomatoes in a single layer and roast until bursting and lightly browned, 30 to 35 minutes.
- Transfer burrata to a serving platter. Spoon hot tomatoes, thyme, garlic and all of the liquid from pan over and around burrata. Drizzle with balsamic vinegar and season with salt and pepper. Sprinkle with fresh basil leaves and serve immediately with bread or crostini alongside, if desired.
Drink Pairings
Chocolate Espresso Trifle
Ingredients
Serves 6 - 8
FOR TRIFLE:
1 cup (250 ml) butter, cut into 2-in (5 cm) chunks
6 oz (170 g) unsweetened chocolate, finely chopped
2½ cups + 2 tbsp (625 + 30 ml) sugar, divided
½ tsp (2.5 ml) table salt, divided
4 large eggs plus 6 egg yolks, divided
1 tbsp + 1 tsp (15 + 5 ml) vanilla extract, divided
1¼ cups (310 ml) flour
¼ cup (60 ml) cocoa powder
1 cup (250 ml) semi-sweet chocolate chips (optional)
½ cup (125 ml) chopped walnuts (optional)
2¾ cups (675 ml) whipping cream, divided
1 tbsp (15 ml) instant coffee powder
2½ cups (625 ml) mascarpone cheese, chilled
3 tbsp (45 ml) Kahlúa Coffee Liqueur (optional)
1 tbsp (15 ml) dark rum (optional)
1/8 tsp (0.5 ml) cream of tartar
Chocolate Bowl Decoration (make ahead, recipe follows), chocolate curls, truffles and/or bonbons, for garnish
FOR THE CHOCOLATE BOWL DECORATION:
1 small latex-free balloon
2 tsp (10 ml) vegetable oil
1 cup (250 ml) finely chopped unsweetened chocolate, divided
Instructions
- To make the trifle, Preheat oven to 350 F (180 C). Grease and line bottom and sides of two 8-in (20 cm) square baking pans with parchment paper.
- In a heatproof bowl set over a saucepan of simmering water, melt butter and unsweetened chocolate, stirring constantly. Make sure water does not touch bottom of bowl. Once melted, remove from heat and whisk in 2 cups (500 ml) sugar and ¼ tsp (1 ml) salt. Stir until sugar is fully dissolved and mixture is slightly cooled.
- In a separate bowl, lightly whisk together 4 eggs and 1 tbsp (15 ml) vanilla. Add to chocolate mixture and whisk until fully incorporated.
- In another bowl, lightly whisk flour and cocoa together and fold into chocolate mixture. Do not over beat. Stir in chocolate chips and walnuts, if using.
- Divide batter evenly between prepared baking pans and bake for 30 to 35 minutes, or until skewer inserted in centre of brownies comes out clean. Remove from oven and invert onto a wire rack to cool completely. Once cool, cut brownies into 2-in (5 cm) squares and store in an airtight container until ready to use. Brownies can be made up to 3 days ahead and stored in refrigerator in an airtight container.
- In a large heatproof bowl, whisk together egg yolks, ½ cup (125 ml) sugar and remaining ¼ tsp (1 ml) salt, until thick, pale yellow and increased in volume.
- Warm ¼ cup (60 ml) whipping cream in a small saucepan over low heat, or microwave for 15 to 20 seconds on high, and stir in instant coffee powder until dissolved. Add to egg yolk mixture.
- Set bowl with egg yolk mixture over a saucepan with simmering water, making sure water does not touch bottom of bowl. Whisk constantly, until egg mixture thickens further and reaches 160 F (71 C). Remove from heat and continue stirring to cool slightly. Add mascarpone and mix until smooth. Add Kahlua and rum, if using, and mix well. Set aside.
- In a medium bowl, whisk 1 cup (250 ml) whipping cream until peaks formed hold their shape. Lightly mix ⅓ of whipped cream into mascarpone mixture until no white streaks remain. Fold in rest of whipped cream until blended. Set aside.
- In another medium bowl, whisk together remaining 1½ cups (375 ml) whipping cream, remaining 2 tbsp (30 ml) sugar, remaining 1 tsp (5 ml) vanilla extract and cream of tartar until peaks formed hold their shape
- Line bottom of large trifle bowl with brownies. Spread ⅓ of mascarpone mixture evenly over brownies. Spread ½ of whipped cream evenly over mascarpone layer. Repeat layering with brownies, ⅓ of mascarpone mixture and remaining whipped cream. Add one more layer of brownies and top with remaining mascarpone mixture. Chill for at least 4 hours before serving. Can be made up to 1 day in advance; if making ahead, loosely cover and store in refrigerator.
- To make the chocolate bowl decoration, inflate balloon and knot the end. Place balloon in a cup, knotted end down, to hold it upright. Brush surface with oil.
- In a heatproof bowl set over a saucepan of simmering water, melt ⅔ cup (150 ml) chocolate, making sure water does not touch bottom of bowl. Remove from heat, add ⅓ cup (75 ml) chocolate and stir continuously until all the chocolate is melted and there are no lumps remaining.
- Slowly pour melted chocolate over greased balloon and allow chocolate to set for about 1 hour. Place in refrigerator if ambient temperate is warm or humid and chocolate is still soft to touch.
- When ready to use, cut a small hole near the knotted end of the balloon and control release of air very slowly. Gently remove deflated balloon and use chocolate bowl to garnish trifle. Can be made up to 2 days in advance and stored, uncovered, in a cool, dry place.
- To serve, decorate with Chocolate Bowl Decoration, if using, and/or chocolate curls, truffles and bonbons of your choice.
Drink Pairings
Ginger Yule Scroll
Ingredients
Serves 6 - 8
¾ cup (175 ml) sugar, divided
¼ cup (60 ml) water
2-in (5 cm) cube fresh ginger, peeled, thinly sliced
2 tbsp (30 ml) Ginger of the Indies Liqueur (optional)
3 tbsp (45 ml) icing sugar, divided, for dusting
4 eggs, separated
½ tsp (2.5 ml) cream of tartar
pinch of table salt
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) milk
1 tsp (5 ml) vanilla extract
½ cup (125 ml) cake flour, divided
5 oz (140 g) white chocolate, finely chopped
4 oz (125 g) cream cheese, softened
1 cup (250 ml) whipping cream
Instructions
- In a small saucepan over medium heat, melt ¼ cup (60 ml) sugar in ¼ cup (60 ml) water. Add ginger and bring to a boil. Reduce heat and simmer for 5 minutes. Turn off heat, cover and allow syrup to steep as it cools. When completely cool, mix in ginger liqueur, if using. Can be prepared 1 day ahead and refrigerated until ready to use. Remove ginger slices before using, or for added ginger flavour, finely chop strained ginger and reserve for step 11.
- Preheat oven to 350 F (180 C). Grease and line a 10 x 15-in (25 x 38 cm) jelly roll pan with parchment paper. Place a clean tea towel on counter and evenly dust 1 tbsp (15 ml) icing sugar over it. Set aside.
- In a medium bowl, whisk together egg whites, cream of tartar and salt until frothy. Gradually add ¼ cup (60 ml) sugar and whisk until soft peaks form. Set aside.
- In a large bowl, whisk together egg yolks and remaining ¼ cup (60 ml) sugar until thick, pale and fluffy (this is called ribbon stage: when whisk is lifted from batter, it should fall in shape of thick ribbon). Whisk in oil, milk and vanilla until well incorporated.
- Sift ¼ cup (60 ml) flour over whipped egg yolk mixture and gently fold in, then fold in ⅓ of the whipped egg whites. Do not over mix. Fold in remaining whipped egg whites until no white streaks remain. Sift over remaining ¼ cup (60 ml) flour and fold in.
- Pour batter into prepared pan and evenly smooth surface with an offset spatula. Bake for 12 to 15 minutes, or until surface springs back up when lightly pressed.
- Remove cake from oven and immediately invert onto prepared tea towel. Gently peel off parchment paper and evenly dust 1 tbsp (15 ml) icing sugar over surface of cake. Starting from long edge of cake, fold tea towel along with cake into a roll. Set aside to cool.
- In a heatproof bowl set over a small saucepan with simmering water, melt white chocolate, stirring constantly. Do not allow water to touch bottom of bowl. Once melted, remove from heat and whisk well until smooth. Let cool slightly.
- In a medium bowl, whisk cream cheese until no lumps remain. Pour melted chocolate over and mix until fully incorporated. Set aside to cool.
- In another medium bowl, whip cream until soft peaks hold their shape. Fold ⅓ of whipped cream into cream cheese mixture until no white streaks remain. Fold in remaining whipped cream until incorporated. Do not over beat.
- On a clean, dry surface, unroll cake and remove tea towel. Using a pastry brush, evenly brush ginger syrup over surface of cake. Using an offset spatula, spread white chocolate filling over cake in a ½-in (1.25 cm) layer. Reserve and refrigerate any remaining filling. Evenly scatter reserved chopped ginger over filling, if desired. Roll cake back into a log, scraping off any excess filling from edges. Wrap cake in parchment paper and refrigerate for at least 4 hours and up to 24 hours.
- To serve, trim off cake ends. Sprinkle remaining 1 tbsp (15 ml) icing sugar over surface of cake and decorate with reserved white chocolate filling and any other decorations, as desired.
Drink Pairings
Fruit Bundt Cake
Ingredients
Serves 10 - 12
¾ cup (175 ml) orange juice (no pulp), divided
1 cup (250 ml) Bacardí Black Rum, divided
½ cup (125 ml) crystallized ginger, chopped into ¼-in (0.5 cm) cubes
¾ cup (175 ml) raisins
¾ cup (175 ml) sultanas
¾ cup (175 ml) dried currants
¾ cup (175 ml) candied lemon peel, chopped into ⅓-in (0.8 cm) cubes
¾ cup (175 ml) candied orange peel, chopped into ⅓-in (0.8 cm) cubes
¾ cup (175 ml) dried apricots, chopped into ⅓-in (0.8 cm) cubes
½ cup (125 ml) dried figs, chopped into ⅓-in (0.8 cm) cubes
½ cup (125 ml) pitted dates, chopped into ⅓-in (0.8 cm) cubes
½ cup (125 ml) prunes, chopped into ⅓-in (0.8 cm) cubes
½ tsp (2.5 ml) ground allspice
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) ground nutmeg
½ tsp (2.5 ml) ground ginger
8 oz (227 g) flour, divided
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) table salt
1¼ cups (310 ml) butter, divided
1 cup (250 ml) brown sugar, packed
1 tsp (5 ml) almond extract
½ tsp (2.5 ml) orange extract
1 tsp (5 ml) vanilla extract, divided
3 eggs
¼ cup (60 ml) molasses (optional)
2 large oranges, zest only
2 tsp (10 ml) grated ginger
2 cups (500 ml) icing sugar
2 to 3 tbsp (30 to 45 ml) milk
cranberries, currants, oranges, sage, mint, rosemary, cinnamon and/or star anise, for garnish
Instructions
- Combine ½ cup (125 ml) orange juice and ½ cup (125 ml) rum in a large non-reactive bowl. Add crystallized ginger, raisins, sultanas, currants, lemon peel, orange peel, apricots, figs, dates and prunes and mix well. Cover and let sit overnight on counter in a cool, dry place.
- Move oven rack to centre of oven and preheat oven to 325 F (170 C).
- In a medium bowl, sift together ground spices, 7 oz (200 g) flour, baking powder and salt. Set aside.
- In a large bowl, beat 1 cup (250 ml) butter, brown sugar, almond extract, orange extract and ½ tsp (2.5 ml) vanilla extract until lighter in colour and fluffy.
- Add eggs one at a time, beating well after each addition, until well incorporated. Beat in molasses, if using. Mix in orange zest and grated ginger. Fold in half of spiced flour mixture. Add remaining ¼ cup (60 ml) orange juice and mix well. Fold in remaining spiced flour mixture.
- Stir up dried fruit mixture so that everything is evenly incorporated. Sprinkle remaining 1 oz (27 g) flour over fruit to lightly coat. Add fruit to batter and mix until evenly incorporated.
- Grease sides of large Bundt pan (10 to 12 cup/2.5 to 3 L capacity) just before pouring in batter. Bake for 1½ hours, or until skewer inserted into cake comes out clean. Remove from oven and let rest for 5 minutes, then invert onto wire rack to cool completely. Once cool, slowly drizzle desired amount of remaining rum (up to ½ cup (125 ml)) evenly over cake, allowing liquid to fully soak in.
- Melt remaining ¼ cup (60 ml) butter and let cool slightly. In a medium bowl, whisk together melted butter, icing sugar and remaining ½ tsp (2.5 ml) vanilla extract. Whisk in 2 to 3 tbsp (30 to 45 ml) milk to achieve desired consistency for sugar glaze. Spoon glaze over cooled cake and decorate with fruit, herbs and/or spices, as desired. Cake will keep in an airtight container in a cool, dry place for 2 weeks.
Drink Pairings
Chocolate Amaro Cake
Ingredients
Serves one 6" (15cm) cake
½ cup (125 ml) Montenegro Amaro
½ cup (125 ml) granulated sugar
⅓ cup + 1 tbsp (90 ml) brown sugar
¼ cup (60 ml) Grand Marnier
2 tbsp (30 ml) syrup from Amarena cherries
2 tbsp (30 ml) water
¼ cup + 2 tbsp (90 ml) unsalted butter, cubed
¼ cup + 2 tbsp (90 ml) best-quality unsweetened cocoa powder, sifted
2 medium eggs, lightly beaten
2 tsp (10 ml) pure vanilla extract, divided
1 cup (250 ml) all-purpose flour
¼ tsp (1 ml) baking soda
½ tsp (2.5 ml) fine sea salt
¼ lb (125 g) bittersweet chocolate, finely chopped
½ cup (125 ml) pitted Amarena cherries, coarsely chopped, plus extra whole cherries, to serve
¾ cup (175 ml) pecans, toasted, roughly chopped
¾ cup (175 ml) whipping cream
¼ lb (125 g) best-quality milk chocolate
fresh figs, to serve
Instructions
- In a medium saucepan, combine Amaro and both sugars. Over medium-low heat, stir mixture until sugar dissolves, about 2 minutes. Add Grand Marnier, cherry syrup, water, butter and cocoa powder. Mix well to combine and cook until butter is melted, stirring occasionally, until mixture is completely smooth, about 4 minutes. Remove from heat and let cool completely, then whisk in eggs and 1 tsp (5 ml) vanilla.
- Preheat oven to 350 F (180 C). Butter a 6-in (15 cm) round cake pan and set aside. In a medium bowl, combine flour, baking soda and bittersweet chocolate. Pour cooled cocoa mixture over flour mixture and whisk until completely smooth. Stir in cherries and pecans, then pour batter into pan. Transfer to oven and bake for 30 to 35 minutes, or until a cake tester placed into centre of cake comes out clean; cake should be just set, not dry. Transfer to a cooling rack and let cool completely before removing from pan.
- Meanwhile, make whipped cream. In a small saucepan, bring cream just to a boil over high heat, watching carefully. Immediately remove from heat and add milk chocolate. Stir until chocolate is melted and completely smooth, add remaining 1 tsp (5 ml) vanilla and transfer to a medium bowl. Cover well and refrigerate until cold, about 1 hour.
- When ready to serve, remove cream from refrigerator. Using a hand-held mixer, whip until soft peaks form. Place cake on a serving platter and dollop whipped cream over top of cooled cake. Garnish with figs and cherries, slice into thin wedges and serve.
Drink Pairings
Warm Mixed Mushroom Salad with Hazelnuts & Pecorino
Ingredients
Serves 4 - 6
2 tbsp (30 ml) finely minced shallot
3 tbsp (45 ml) sherry vinegar
sea salt and freshly ground black pepper, to taste
9 tbsp (135 ml) olive oil, divided
1 lb (500 g) assorted mushrooms, such as chanterelle, oyster and cremini, cleaned and roughly chopped into 1½-in (3.75 cm) pieces, divided
2 tbsp (30 ml) unsalted butter, divided
2 tsp (10 ml) fresh thyme leaves, divided
¼ cup (60 ml) thinly sliced shallot
6 large handfuls mixed greens, such as radicchio, spinach and/or frisée, washed, dried and chilled
½ cup (125 ml) packed flat leaf parsley leaves, finely chopped
3 tbsp (45 ml) thinly sliced chives
¼ lb (125 g) block Pecorino Romano or Parmesan Reggiano
½ cup (125 ml) toasted hazelnuts, coarsely chopped
Instructions
- In a small bowl, mix together shallot, vinegar and a couple large pinches of salt and pepper to make vinaigrette. Let sit for 10 to 15 minutes, then whisk in 5 tbsp (75 ml) olive oil and set aside.
- Heat a large heavy-bottomed sauté pan over high heat for about 2 minutes, or until very hot. Add 2 tbsp (30 ml) olive oil and 1 tbsp (15 ml) butter to pan. When butter foams, scatter half the mushrooms into pan. Season with 1 tsp (5 ml) thyme and a generous amount of salt and pepper. Sauté for about 5 minutes, stirring occasionally, adjusting heat from high to medium as necessary. Mushrooms should be tender and a little crispy. Transfer cooked mushrooms to a plate and repeat with remaining oil, butter, mushrooms and thyme. When second batch is done, add first batch back to pan. Cook for 1 to 2 more minutes to heat thoroughly, then toss in sliced shallots and cook, stirring, for about 2 more minutes.
- Meanwhile, in a large bowl, combine mixed greens, parsley and chives. Spoon hot mushrooms over salad. Return pan to stove over medium heat and add ¾ of vinaigrette, swirling and scraping up any bits that may remain from mushrooms, about 1 to 2 minutes. Reserve remaining ¼ of vinaigrette for final seasoning as needed. When vinaigrette is hot, immediately pour it over salad and toss to coat leaves and mushrooms. Season with salt, pepper and any remaining vinaigrette to taste, if needed.
- To serve, arrange salad on a large platter. Using a vegetable peeler, shave Pecorino or Parmesan over salad and top with hazelnuts. Serve warm.