BAKED YAMS WITH BROWN SUGAR MERINGUE
Ingredients
Serves 4 to 6
3 yams, scrubbed
1 tbsp (15 ml) butter, melted
1 tsp (5 ml) garlic powder
2 tsp (10 ml) salt, divided
3 egg whites
½ cup (125 ml) brown sugar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) cream of tartar
1 tsp (5 ml) coarse-flaked sea salt
1 handful arugula
1 tsp (5 ml) crushed multicoloured (or black) peppercorns
Instructions
- Preheat oven to 375 F (190 C). Line a baking sheet with parchment or foil. Poke holes all over yams with a fork so they do not explode while baking. Toss yams in butter, garlic powder and 1 tsp (5 ml) salt. Bake on lined baking sheet until soft, about 30 to 45 minutes.
- Meanwhile, make meringue. Fill a medium pot with about 2-in (5 cm) water and bring to a simmer over medium heat.
- In a medium heatproof mixing bowl that will fit over pot, combine egg whites, sugars, remaining 1 tsp (5 ml) salt and cream of tartar. Place bowl over simmering water and stir egg whites constantly with a heatproof spatula until they reach 175 F (80 C), about 8 to 10 minutes.
- Remove bowl from pot and whisk with an electric mixer until meringue is stiff and shiny, about 5 minutes.
- Spread meringue on a serving platter, cut yams in half and arrange them over meringue. Garnish with flaked sea salt, arugula and peppercorns.
Drink Pairings
FRESH CRANBERRY RELISH
Ingredients
Serves 2 cups (500 ml)
½ lb (250 g) fresh cranberries
1 orange, fruit, zest and juice
½ small shallot, roughly chopped
2 sprigs rosemary, leaves chopped
½ cup (125 ml) sugar, plus more if needed
1 tsp (5 ml) salt
Instructions
- Pulse all ingredients in a food processor until everything is roughly chopped. Taste and adjust seasoning. Amount of sugar needed will depend on how tart cranberries are. Refrigerate cranberry relish at least overnight to develop flavours. Relish will keep for up to 3 days in refrigerator.
Drink Pairings
GLAZED RADISHES
Ingredients
Serves 4 to 6
3 bunches radishes, leaves and stems removed, halved
½ cup (125 ml) chicken stock
2 tsp (10 ml) salt
2 tbsp (30 ml) honey
2 tbsp (30 ml) butter, divided
1 sprig thyme
1 bay leaf
Instructions
- Place radishes in a shallow pan with a lid. Add stock, salt, honey, 1 tbsp (15 ml) butter, thyme and bay leaf. Cover and bring to a boil over high heat. Reduce heat to medium and cook until radishes are almost tender, about 8 to 10 minutes.
- Remove lid, discard thyme and bay leaf and cook, uncovered, over high heat until liquid has almost completely reduced , about 5 to 8 minutes; there should be about 1 tbsp (15 ml) of liquid left. Add remaining 1 tbsp (15 ml) butter and toss radishes until butter has melted and radishes are nicely glazed. Serve immediately.
Drink Pairings
MUSHROOM STUFFING
Ingredients
Serves 4 to 6
1 loaf French bread, cut into cubes
2 tbsp (30 ml) butter, plus extra for greasing
1 tbsp (15 ml) olive oil
2 stalks celery, finely chopped
1 onion, sliced
2 garlic cloves, chopped
2 anchovy fillets
1 lb (500 g) mixed mushrooms, stems removed, sliced
2 tsp (10 ml) salt, divided
1 tsp (5 ml) black pepper
1 tsp (5 ml) chopped thyme leaves
2 sage leaves, chopped
¼ cup (60 ml) white wine
2 eggs, beaten
2 cups (500 ml) stock (turkey, chicken, mushroom or vegetable)
Instructions
- Preheat oven to 375 F (190 C). Bake bread cubes until light golden and dry, about 5 to 8 minutes. Set aside but leave oven on.
- In a large saucepan, melt butter with oil. Add celery, onion, garlic and anchovies and cook over medium heat just until onions are soft, about 5 to 8 minutes. Add mushrooms, 1 tsp (5 ml) salt, pepper, thyme, sage and wine. Continue cooking over medium heat; mushrooms will release their juices, then continue cooking until the liquid has evaporated and mushrooms are lightly caramelized, about 15 minutes total.
- Grease a casserole dish with butter. In a small bowl, combine remaining 1 tsp (5 ml) salt, eggs and stock. In a large bowl, combine bread, mushrooms and stock mixture. Transfer stuffing to greased casserole and bake at 375 F (190 C) for 30 to 40 minutes, or until stuffing is heated through and golden brown on top.
Drink Pairings
TURKEY LEG ROAST SERVED WITH TURKEY GRAVY
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves
1 tsp (5 ml) fresh rosemary, plus extra sprigs for garnish
1 tsp (5 ml) chopped thyme leaves
1 tbsp (15 ml) chopped sage leaves
1 cup (250 ml) chopped parsley leaves
1 tbsp (15 ml) lemon juice
3 tsp (15 ml) salt, divided
1 tsp (5 ml) black pepper
3 tbsp (45 ml) butter, softened
2 turkey leg quarters, deboned (Ask your butcher to do this for you and reserve bones for making gravy.)
butcher’s twine, to assemble
roasted garlic cloves and whole raw cranberries, for garnish
TURKEY GRAVY
1 lb (500 g) turkey bones (necks, backs and leg bones from roast)
1 onion, peeled and halved
1 carrot, peeled and halved
2 garlic cloves
½ cup (125 ml) white wine
1 bay leaf
3 tbsp (45 ml) flour
3 tbsp (45 ml) water
salt and pepper, to taste
Instructions
- In a blender or small food processor, blend olive oil, garlic, herbs, lemon juice, 2 tsp (10 ml) salt and pepper to a paste. Add butter and blend until smooth. Set aside.
- Remove skin from 1 turkey leg. Lay both legs down on a cutting board (skin-side down for leg with skin), with skinless leg partially overlapping skin-on leg. Spread herb butter evenly over turkey legs. Starting from skinless leg, roll up meat to make a roast. Tie roast with butcher’s twine at 1-in (2.5 cm) intervals. Sprinkle remaining 1 tsp (5 ml) salt over, tightly wrap in plastic wrap and refrigerate overnight.
- When ready to cook, remove roast from refrigerator and allow to sit at room temperature for 1 hour. Meanwhile, preheat oven to 375 F (190 C).
- Set roast in a roasting pan and cook in oven, basting every ½ hour, until it reaches an internal temperature of 165 F (74 C), about 1½ to 2 hours. Once done, remove from oven and allow to rest for 30 minutes before serving. Garnish platter with rosemary sprigs, roasted garlic and cranberries, and serve with gravy.
- For Turkey gravy, preheat oven to 400 F (200 C). Place bones, onion, carrot and garlic in a shallow roasting pan. Roast, stirring occasionally, until bones are golden brown, 30 to 45 minutes.
- Pour wine into roasting pan and roast for another 5 minutes. Remove from oven. Transfer bones and vegetables to a pot just large enough to fit them. Scrape up any bits stuck to bottom of roasting pan, and pour all juices and wine into pot. Cover bones with water and add bay leaf. Bring to a boil over high heat, then reduce heat and simmer for 2 hours.
- Strain stock from bones and vegetables and pour stock into a pot. Reduce stock over medium-high heat to 2 cups. Mix flour with water to make a slurry and add to stock. Stir to combine and season with salt and pepper to taste. Bring gravy to a boil over medium heat, then turn down heat to a simmer and cook for another 15 to 20 minutes, stirring frequently. Gravy can be made up to 2 days in advance. Makes 2 cups (500 ml)
Drink Pairings
STOLLEN SWIRL BUNS
Ingredients
Serves 12 buns
⅔ cup (150 ml) whole milk
2 tsp (10 ml) active dry yeast
3¼ cups (810 ml) all-purpose flour, divided
½ cup (125 ml) dried cranberries
¼ cup (60 ml) roughly chopped candied orange peel (available at specialty grocery stores)
¼ cup (60 ml) roughly chopped dried apricots
2 tbsp (30 ml) brandy
¾ cup (175 ml) unsalted butter, room temperature, divided, plus extra for greasing
¾ cup (175 ml) raw cane sugar, divided
2 large eggs, room temperature
½ tsp (2.5 ml) fine sea salt
½ tsp (2.5 ml) ground cardamom
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
½ tsp (2.5 ml) ground allspice
⅓ cup (75 ml) marzipan, grated on large holes of a box grater
½ cup (125 ml) roughly chopped blanched almonds
icing sugar, for garnish
Instructions
- In a small saucepan, heat milk until just starting to steam. Remove from heat and pour into a medium bowl. Cool to about 110 F (43 C), and whisk in yeast and ½ cup (125 ml) flour. Cover bowl with a clean tea towel and set aside for at least 10 minutes.
- Meanwhile, wipe out saucepan used to heat milk and in it combine cranberries, candied orange peel, apricots and brandy. Warm gently over medium-low heat until just starting to steam. Remove from heat and set aside, allowing fruit to soak and cool to room temperature.
- In bowl of stand mixer fitted with paddle attachment, cream together ½ cup (125 ml) butter and ½ cup (125 ml) sugar until light and fluffy, about 4 minutes. Beat in eggs, 1 at a time, followed by salt and cardamom, until thoroughly combined. Add yeast mixture and another ½ cup (125 ml) flour. Mix on low until dough just comes together, about 30 seconds.
- Switch to dough hook attachment and add remaining 2¼ cups (560 ml) flour, ½ cup (125 ml) at a time, mixing on low speed until a soft dough forms. Knead on low speed for 5 minutes. Remove dough hook, cover mixing bowl with a tea towel and allow to rise in a warm place for about 1 hour, or until doubled in size.
- Meanwhile, in a small bowl, whisk together remaining ¼ cup (60 ml) sugar with cinnamon, nutmeg and allspice. Set aside.
- Tip out dough onto a lightly floured surface and roll into a 12 x 16-in (30 x 41 cm) rectangle. Spread remaining ¼ cup (60 ml) softened butter evenly over entire surface of dough. Sprinkle sugar mixture evenly over butter, then sprinkle on crumbled almond paste, almonds and soaked fruit. Starting from a short end, tightly roll dough into a log. Using a sharp knife, cut dough into 12 sections, each roughly 1-in (2.5 cm) thick.
- Generously butter two 13 x 18-in (33 x 46 cm) rimmed baking sheets. Place 6 buns on each sheet and cover loosely with plastic wrap. Refrigerate overnight (12 to 16 hours).
- When ready to bake, allow buns to rise in a warm place for about 1½ hours, or until doubled in size.
- Position oven racks in upper and lower thirds of oven. Preheat to 350 F (180 C). Discard plastic wrap and bake buns, rotating once halfway through baking time, until golden brown, about 22 to 25 minutes. Dust with icing sugar and serve warm. Buns are best served on day they are made, but can be stored in an airtight container in refrigerator for up to 2 days. To reheat, place in a 275 F (140 C) oven until warmed through, about 5 to 10 minutes.
Drink Pairings
Everything-Bagel Rugelach with Tomato Jam
Ingredients
Serves 12 rugelach
TOMATO JAM
2 lbs (1 kg) cherry tomatoes, halved
½ cup (125 ml) dark brown sugar
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) grated fresh ginger
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) ground cumin
¼ tsp (1 ml) to ½ tsp (2.5 ml) red pepper flakes, to taste
RUGELACH
1 tsp (5 ml) poppy seeds
1 tsp (5 ml) white sesame seeds
½ tsp (2.5 ml) caraway seeds
½ tsp (2.5 ml) coarse sea salt
½ tsp (2.5 ml) dehydrated onion flakes
¼ tsp (1 ml) dehydrated garlic flakes
1 cup (250 ml) all-purpose flour
½ cup (125 ml) cold unsalted butter, cut into large cubes
½ cup (125 ml) cold cream cheese, cut into large cubes
1 pinch kosher salt
1 tbsp (15 ml) fresh bread crumbs
1 large egg
½ tbsp (7 ml) water
Instructions
- To make tomato jam, in a medium, heavy-bottomed saucepan or Dutch oven, combine tomatoes, sugar, vinegar, ginger, salt, cumin and pepper flakes. Stirring constantly with a wooden spoon or heatproof spatula, bring to a boil over medium-high heat. Reduce heat to medium-low and gently simmer, stirring often, until thick and jammy, about 2 hours. To test if jam is done, run a spoon along bottom of pot through jam; it is done if no liquid fills in the path. Transfer to an airtight container. Cool at room temperature before sealing and refrigerating. Jam will keep, refrigerated, for up to 2 weeks.
- To make rugelach, in a small bowl, whisk together poppy seeds, sesame seeds, caraway seeds, sea salt and dehydrated onion and garlic.
- In a food processor fitted with steel blade attachment, pulse together flour, butter, cream cheese and kosher salt until just combined, about 4 or 5 pulses. Then let processor run until a shaggy dough ball forms, about 1 minute. Transfer dough to a lightly floured sheet of plastic wrap. Lightly flour hands and gently form dough into a disc, wrap and refrigerate for 1 hour.
- Place oven rack in middle of oven and preheat to 375 F (190 C). Stack 2 rimmed baking sheets and line top 1 with parchment paper. Set aside.
- On a lightly floured surface, roll dough into an 11-in (28 cm) circle, using a dinner plate and paring knife to trim edges. Using an offset spatula, spread ⅓ cup (75 ml) tomato jam over surface of dough, leaving a ½-in (1.25 cm) border. Sprinkle bread crumbs evenly over filling. Using a sharp knife or pizza cutter, cut disc into 12 equal wedges. Starting from wide end of each long triangle, roll up and press on pointy end to seal. Place seam-side down on prepared baking sheet. Repeat with remaining triangles, working quickly and placing rugelach about 2-in (5 cm) apart. Transfer baking sheet to freezer for at least 20 minutes. At this point, if desired, rugelach can be frozen hard, then transferred to an airtight container for up to 6 months. Defrost in refrigerator overnight before proceeding.
- When ready to bake, in a small bowl, whisk together egg and water. Using a small pastry brush, brush surface of cookies with egg wash. Lightly sprinkle seed mixture evenly over surface of cookies; you will have extra left over to use elsewhere. Bake until browned and flaky, about 25 to 30 minutes. Leaving rugelach on parchment, transfer to a wire rack to cool completely, about 1 hour. Rugelach may be stored in a cool place in an airtight container, layered between sheets of wax paper, for 1 to 2 days, or will keep refrigerated for up to 2 weeks. If storing in refrigerator, warm gently in a 275 F (140 C) oven for a few minutes before serving.
Drink Pairings
CRÈME BRÛLÉE SUGAR COOKIES
Ingredients
Serves 35 cookies
2 tbsp (30 ml) + ¾ cup (175 ml) unsalted butter, room temperature, divided
8 oz (227 g) cream cheese, room temperature
3 cups (750 ml) icing sugar
2 tbsp (30 ml) Irish cream liqueur
½ cup (125 ml) packed light brown sugar
1 cup (250 ml) granulated sugar, divided
1 large egg
1 tbsp (15 ml) vanilla extract
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) cornstarch
1 tsp (5 ml) baking soda
¼ tsp (1 ml) kosher salt
Instructions
- To make frosting, in bowl of stand mixer fitted with paddle attachment, beat 2 tbsp (30 ml) butter and cream cheese until smooth. Add icing sugar and Irish cream and mix until well combined. Transfer to an airtight container, cover and refrigerate until ready to use. Frosting may be made up to 1 week in advance.
- Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside.
- In clean bowl of stand mixer fitted with paddle attachment, cream together remaining ¾ cup (175 ml) butter, brown sugar and ½ cup (125 ml) granulated sugar until light and fluffy, about 4 minutes. Add egg and vanilla and mix until well combined.
- In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Add to ingredients in bowl of mixer and mix on low until well combined.
- Place tablespoon-sized balls of dough on lined baking sheets. Refrigerate for 15 minutes, then bake until edges just start to brown, 8 to 10 minutes. Allow cookies to sit for 2 minutes on sheet before transferring to a wire rack to cool completely. Cookies may be stored in an airtight container in refrigerator for up to 1 week, or frozen for up to 1 month.
- When ready to serve, place remaining ½ cup (125 ml) granulated sugar in a small bowl. Spread 1 heaping tbsp (about 15 ml) frosting onto each cookie, then press into granulated sugar, coating frosting. Place on an unlined baking sheet, sprinkle a little extra sugar over top of each cookie and, using a kitchen torch placed very close to cookies, caramelize sugar. Set aside to cool a few minutes before serving.
Drink Pairings
Rum and Eggnog Tart
Ingredients
Serves 10
2¼ cups (560 ml) all-purpose flour
¾ cup (175 ml) icing sugar, plus extra for dusting
¼ tsp (1 ml) salt
13 tbsp (195 ml) very cold unsalted butter, cut into pieces
1 large egg, lightly beaten
grapeseed oil or cooking spray, for greasing
9 egg yolks, divided
1⅓ cups (325 ml) whipping cream
⅓ cup (75 ml) whole milk
2 tsp (10 ml) vanilla extract
¼ tsp (1 ml) ground cinnamon, plus extra for dusting
½ tsp (2.5 ml) grated fresh nutmeg, plus extra for dusting
½ cup (125 ml) granulated sugar
3 tbsp (45 ml) spiced rum
Instructions
- In a food processor fitted with steel blade attachment, pulse together flour, icing sugar and salt. Scatter butter over dry ingredients and pulse 8 to 10 times, until butter is coarsely cut in. Add egg and process in long pulses, about 10 seconds each, until dough comes together in large clumps. Turn dough out onto a clean surface and, very sparingly, knead dough just to incorporate any dry ingredients that may have escaped mixing. Form into a disc, wrap in plastic wrap and refrigerate for 2 hours.
- Lightly grease a 9-in (23 cm) fluted tart pan with a removable bottom with grapeseed oil or cooking spray.
- Roll out dough on a lightly floured sheet of parchment paper into a 16-in (41 cm) round, lifting and turning dough occasionally so it does not stick. Using paper as an aid, turn dough into prepared tart pan before peeling off paper. Press dough into edges and seal any cracks in dough. Trim overhang to ½-in (1.25 cm), reserving excess dough, then fold in overhang, doubling up sides. Pierce bottom of crust all over with fork. Freeze for at least 30 minutes or up to 4 hours.
- Stack excess pastry on top of itself and re-roll to about ¼-in (0.5 cm) thick. Using star-shaped cookie cutters in different sizes, cut out as many stars as possible. Place stars on a parchment-lined baking sheet and freeze for at least 15 minutes or up to 4 hours.
- Place oven rack in middle of oven and preheat to 375 F (190 C).
- Butter shiny side of a piece of aluminum foil and place it, buttered-side down, tightly against frozen crust. Place tart pan on a baking sheet and bake crust for 20 minutes. Carefully remove foil. If crust has puffed up, press it down gently with back of a spoon. Bake crust 5 to 10 minutes longer, until firm but still pale. Transfer tart pan to a wire rack and cool crust to room temperature. Leave oven on.
- While crust cools, place 1 egg yolk in a bowl and whisk until liquefied. Brush chilled pastry stars with egg yolk, then bake until firm and golden brown, about 10 to 20 minutes, depending on size of stars. Transfer to a wire rack to cool completely.
- Reduce oven temperature to 300 F (150 C).
- In a large saucepan, whisk together cream, milk, vanilla, cinnamon and nutmeg. Bring to a hard simmer over medium heat. Meanwhile, in a large, heatproof bowl, whisk together remaining 8 egg yolks and granulated sugar until lightly thickened and pale. While whisking, slowly pour hot cream mixture into egg mixture. Add rum and stir to combine. Transfer mixture to a large glass measuring cup and allow to sit for 5 minutes. Carefully skim off and discard any foam that forms on surface of custard. You should be left with about 2½ cups (625 ml).
- Place cooled tart shell, still in pan, on a baking sheet and place in oven. Carefully pour custard into tart shell until it reaches top of pastry. Bake until custard is set around edges and just set in middle, about 30 to 40 minutes. Allow tart to cool to room temperature on a wire rack while still in pan.
- When ready to serve, remove tart from tart pan, place on a serving plate and lightly dust surface with cinnamon and nutmeg, if desired. Decorate tart with pastry stars. Dust some with icing sugar, some with cinnamon and leave some plain. Tart is best served the day it is made.
Drink Pairings
Cauliflower, Mushroom and Kale Sformato
Ingredients
Serves 6. May include egg and dairy.
1 lb (454 g) head cauliflower, cut into florets
2 cups (500 ml) trimmed oyster mushrooms
1 bunch kale, washed, ribs removed, torn into small pieces
3 tbsp (45 ml) olive oil, divided
3 tsp (15 ml) salt, divided
8 eggs
1 tsp (5 ml) freshly ground black pepper
1 x 1 lb (500 g) tub ricotta cheese
½ cup (125 ml) grated Parmigiano-Reggiano, plus ½ cup (125 ml) for garnish (optional)
8 roasted garlic cloves, lightly mashed
2 tbsp (30 ml) roasted pine nuts
Instructions
- Preheat oven to 400 F (200 C). Toss cauliflower, mushrooms and 1 handful of kale, each separately, in 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) salt, and place them on separate baking sheets. Roast cauliflower and mushrooms in oven until golden brown and cooked through, about 20 to 40 minutes; they may be done at different times, so check after 20 minutes. Remove and allow to cool. Reduce heat to 350 F (180 C) and roast kale for 10 to 15 minutes, or until edges are light brown. It will crisp up as it cools. Leave oven on.
- Blanch remaining kale in a pot of boiling salted water until soft and wilted, about 1 minute. Transfer to a bowl of ice water. Once cool, drain and squeeze out remaining water. Finely chop and set aside.
- Mix together remaining 2 tsp (10 ml) salt, eggs, pepper, ricotta and ½ cup (125 ml) Parmigiano-Reggiano. Add blanched kale, roasted garlic and ¾ each of the roasted cauliflower and mushrooms. Grease a round 8-in (20 cm) springform pan and place on a baking sheet. Pour egg-ricotta mixture into springform and bake at 350 F (180 C) for about 30 to 45 minutes, or until a knife inserted into middle comes out clean. Allow to cool slightly before removing from pan.
- If making Parmigiano-Reggiano garnish, increase oven temperature to 375 F (190 C). Line a baking sheet with parchment paper. Pour ½ cup (125 ml) Parmigiano-Reggiano onto pan in a line about the height of the sformato. You may need to do 2, depending on length of baking sheet. Bake for about 5 minutes, or just until cheese has melted. Allow cheese to cool just until slightly firm and can be removed from pan in 1 piece. Press it against side of sformato while still warm and pliable.
- Garnish sformato with kale chips, pine nuts and remaining roasted cauliflower and mushrooms. Serve warm or at room temperature.