TASTE Fall 2022

milk into a large bowl and whisk in 1 cup (250 ml) sugar. Sprinkle yeast over milk mixture and let it stand until frothy, about 5 minutes. Once frothy, whisk in melted butter, egg, salt, pumpkin purée, cinnamon, nutmeg and vanilla until well combined. 5 Begin adding flour, about 1 cup (250 ml) at a time, mixing well with a wooden spoon after each addition. Once a dough ball forms, invert dough onto a lightly floured work surface. Knead dough for 4 to 5 minutes, dusting occasionally with flour as needed, until dough is super soft and slightly sticky. Place dough in a clean mixing bowl, cover with a tea towel and set aside, allowing to proof until doubled in size, about 1 to 1½ hours. 6 Once dough has proofed, pour at least 1-in (2.5 cm) of oil into a large heavy- bottomed stockpot or large cast iron pan and attach a thermometer. Warm oil over medium-high heat until it reaches 350 F (180 C). 7 Meanwhile, knead proofed dough lightly a couple of times then use a rolling pin to roll out to ½-in (1.25 cm) thickness on a lightly floured work surface. Using a 3-in (8 cm) circle cutter, cut out as many circles as possible, then collect scraps, knead and repeat rolling and cutting one more time. 8 Working in batches of 4 or 5 at a time, carefully place doughnuts into preheated oil and fry, turning halfway through cooking time, until deep golden brown on both sides, about 3 to 4 minutes per side. Once done, place doughnuts on a paper towel-lined baking tray to absorb excess oil. Repeat with remaining doughnut dough. Let doughnuts cool completely to room temperature. 9 When ready to serve remove pastry cream from refrigerator and whisk until smooth. Transfer to a piping bag fitted with a star tip. Using a small knife, make a cut from side into centre of each doughnut, creating a pocket. Place piping tip in opening of pocket and fill each doughnut with cream. Repeat with all doughnuts. 10 Place remaining 1 cup (250 ml) sugar onto a plate. Brush tops of each doughnut with a thin layer of honey before pressing into sugar. Brûlée each doughnut top using a home brûlée torch, taking care to move flame evenly back and forth over sugar, just above doughnut, until it has caramelized. Allow doughnut to sit for 5 minutes before serving. Makes about 18 doughnuts

PAIRS WITH KAMORA COFFEE LIQUEUR Mexico $19.99 129411 GUINNESS DRAUGHT Ireland $13.29 296244 4 x 440 ml


BRÛLÉE BRIE WITH BOURBON-KISSED CRANBERRIES 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 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. Serves 4

MAPLE MISO BRÛLÉE SABLEFISH 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 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 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. (180 g) fillets, skin on or off 1 tbsp (15 ml) grapeseed oil 2 garlic cloves, minced


Powered by