TASTE Fall 2022

for 5 minutes. Add prawns, steamed clams and mussels. Cover and continue simmering for 3 to 5 minutes. 8 Season with salt and pepper, to taste. Stir in chopped parsley and lemon juice. Turn off heat, cover and let the Cioppino rest for about 5 minutes before serving. 9 Serve with a wedge or slice of lemon and garnish with parsley, as desired. Serves 4 to 6 PAIRS WITH


Brûlée All Day from page 44

BRÛLÉE PUMPKIN DOUGHNUTS SPICED VANILLA CREAM FILLING 2 cups (500 ml) whole milk 1 vanilla bean, split and seeds scraped out ½ cup (125 ml) granulated sugar

1 To make Spiced Vanilla Cream Filling, in a medium saucepan, combine milk with scraped vanilla bean along with its seeds. Bring just to a simmer over medium heat while stirring constantly. Remove saucepan from heat, cover and set aside for 30 minutes. 2 In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside. 3 In a medium heatproof bowl, whisk together sugar, cornstarch, salt, cinnamon, ginger and nutmeg until well combined. Add egg yolks and whisk until mixture is pale yellow, thick and fluffy, about 1 minute. Uncover infused milk and remove vanilla bean, rinsing and setting aside for another use, if desired. While whisking continuously, slowly pour milk into egg mixture in a thin stream until all has been added. Return mixture to same saucepan and place over medium heat. Whisk constantly until pastry cream begins to thicken, about 5 minutes. Once it starts to thicken, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. Once bubbles start to appear, whisk continuously for 1 minute. Remove saucepan from heat and whisk in butter until thoroughly combined. Strain pastry cream through a fine mesh sieve set over a clean medium, heatproof bowl. Immediately place a piece of buttered parchment paper directly on surface of pastry cream to prevent a skin from forming. Transfer bowl to prepared ice bath for 30 minutes. Remove bowl from ice bath and refrigerate pastry cream for 2 hours. 4 While pastry cream chills, make doughnut dough. In a small saucepan, over medium heat, warm milk until lukewarm, about 3 minutes. Do not overheat milk, as it can kill the yeast. Pour

3 tbsp (45 ml) cornstarch ¼ tsp (1 ml) kosher salt ½ tsp (2 ml) ground cinnamon

½ tsp (2 ml) ground ginger ¼ tsp (1 ml) ground nutmeg 4 large egg yolks 2 tbsp (30 ml) unsalted butter, cut into ½-in (1.25 cm) cubes PUMPKIN DOUGHNUTS 1 cup (250 ml) whole milk 2 cups (500 ml) granulated sugar, divided 1 tbsp (15 ml) active dry yeast ⅓ cup (75 ml) unsalted butter, melted and cooled 1 large egg 1 tsp (5 ml) fine sea salt 1 cup (250 ml) canned pumpkin purée

1 tsp (5 ml) ground cinnamon ½ tsp (2.5 ml) ground nutmeg 1 tsp (5 ml) vanilla extract 5½ cups (690 g) all-purpose flour canola oil, for frying ¼ cup (60 ml) clover honey



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