5 With a 2½-in (6.25 cm) scalloped round cookie cutter, cut out cookies from chilled dough and divide rounds evenly among prepared baking sheets. Place baking sheets in refrigerator for 10 minutes before baking, 1 tray at a time, until edges are just barely golden brown, 10 to 12 minutes. Allow shortbread to rest on tray for 2 minutes before transferring to a rack to cool completely to room temperature. Can be stored in an airtight container at room temperature for up to 1 week. Makes about 14 shortbread PAIRS WITH MEIOMI CABERNET SAUVIGNON USA $29.99 111033 BREAD & BUTTER CHARDONNAY USA $23.99 199367
CRANBERRY & BACON JAM 12 oz (340 g) bacon strips 2 tbsp (30 ml) unsalted butter 2 medium onions, chopped ¼ tsp (1 ml) kosher salt ½ tsp (2.5 ml) freshly ground black pepper ¼ cup (60 ml) brown sugar ¼ cup (60 ml) sherry vinegar ¼ cup (60 ml) water 1 × 12 oz (340 g) bag fresh cranberries 1 tbsp (15 ml) balsamic vinegar 1 Heat a large heavy-bottomed skillet over medium. Working in batches as needed, add bacon to skillet and cook, turning once or twice, until crispy and all fat has been rendered. Transfer bacon to a plate lined with paper towels to drain and cool to room temperature. Chop bacon into small bite- sized pieces, place in a bowl and set aside. If desired, strain rendered bacon fat through a fine-mesh strainer and into a clean bowl. Once cool, reserve for another use. 2 Wipe out skillet with paper towels and return to medium heat. Add butter and let melt before adding onions and salt. Sauté, stirring frequently, until softened and translucent, about 10 minutes. Stir in pepper, brown sugar and sherry vinegar. Cook, stirring often, until warm and bubbling, about 3 minutes. Add reserved chopped bacon, water and cranberries. Stir well to combine, reduce heat to low and cover skillet with a lid. Cook at a slow simmer, stirring occasionally, until cranberries have burst and mixture has thickened, about 20 minutes. Remove from heat and stir in balsamic vinegar. Transfer to a bowl and let cool to room temperature. Jam can be stored in an airtight container in refrigerator for up to 1 week. Makes about 2 cups (500 ml) PAIRS WITH
CARAMELIZED ONION & ROSEMARY SHORTBREAD
1 tbsp + ½ cup (140 ml) unsalted butter, divided 1 tsp (5 ml) grapeseed oil ½ large yellow onion, diced ⅛ tsp (a pinch) kosher salt 1 tbsp (15 ml) granulated sugar 1 tbsp (15 ml) red wine vinegar
¼ cup (60 ml) icing sugar 2 tsp (10 ml) finely chopped fresh rosemary leaves 1 cup + 2 tbsp (280 ml) all-purpose flour 1 In a frying pan, heat 1 tbsp (15 ml) butter and the oil over medium. Add onions and salt and cook, stirring often, until translucent and starting to caramelize, 5 to 10 minutes. Add granulated sugar and continue to cook, stirring often, until onions caramelize further, 4 to 6 minutes longer. Deglaze pan with red wine vinegar and cook until all liquid has cooked off. Transfer onions to a plate lined with paper towels. Set aside and allow to cool to room temperature. 2 In a medium bowl with a handheld mixer, or in bowl of a stand mixer fitted with paddle attachment, cream remaining ½ cup (125 ml) butter and the icing sugar until light and fluffy, about 2 minutes. Add rosemary, flour and cooled onions. Combine on low speed until a crumbly dough forms. 3 Turn dough out onto a large piece of parchment and press together with your hands. Top dough with another large piece of parchment and roll dough to just under ½-in (1.25 cm) thick. Transfer dough from parchment to a baking sheet and refrigerate for at least 30 minutes.
HONEY & BLUE CHEESE MADELEINES ¾ cup (180 ml) all-purpose flour ¾ tsp (4 ml) baking powder ¼ tsp (1 ml) kosher salt ½ tsp (2.5 ml) freshly ground black or pink pepper 6 tbsp (90 ml) unsalted butter, melted, warm but not hot, plus more for greasing moulds ½ cup (125 ml) crumbled firm blue cheese (such as a Danish blue) 1 tbsp (15 ml) chopped fresh sage leaves 1 In a bowl, whisk flour, baking powder, salt and pepper. Set aside. 2 In bowl of a stand mixer fitted with whisk attachment, whisk eggs, sugar and honey until pale in colour and mixture falls in a ribbon, about 2 minutes. 2 large eggs, room temperature 2 tbsp (30 ml) granulated sugar 2 tbsp (30 ml) liquid honey 3 Remove bowl from stand mixer. With a rubber spatula, fold in flour mixture until just incorporated. Add butter in 3 or 4 additions and fold into batter until well combined. Gently fold in blue cheese and sage. Transfer batter to an airtight container and refrigerate for at least 6 hours or overnight.
BARTIER BROS. ROSÉ BC VQA $18.99 35609 RUFFINO PROSECCO ROSÉ Italy $22.99 107423
4 Meanwhile, preheat oven to 350 F (175 C). Line 2 baking sheets with parchment and set aside.
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