7 Place dark chocolate in a heatproof bowl. In a small saucepan, heat remaining ¾ cup (180 ml) cream until just about to simmer. Pour over chocolate and let sit for 2 minutes. Stir to combine; it should be a smooth chocolate ganache. Drizzle desired amount of chocolate overtop cake and sprinkle with chopped hazelnuts. 8 To serve, use a serrated bread knife to cut into 1- to 2-in (2.5 to 5 cm) slices. Serve at room temperature (do not refrigerate). Serves 8 to 10 PAIRS WITH SPICEBOX CHOCOLATE WHISKY Canada $27.99 774497 CAROLANS IRISH CREAM Ireland $29.99 108357

3 Thinly slice pears and place in a large mixing bowl. Add flour, granulated sugar and lemon juice. Toss to coat. Layer pears evenly on base of tart shell in a circular design. 4 To make Crumb Topping, in a medium mixing bowl, combine flour, brown sugar, granulated sugar, butter, salt and cinnamon. Using a fork or your hands, mix to incorporate dry ingredients into butter. It should look a bit dry and crumbly. Sprinkle mixture evenly onto pears. 5 Increase oven temperature to 375 F (190 C) and bake pie for 25 to 30 minutes, until pears are tender and topping is golden brown. Allow pie to cool before slicing and serving with a scoop of vanilla ice cream. Serves 8 to 10 PAIRS WITH SAINTLY THE GOOD SPARKLING ROSÉ BC VQA $19.99 108875 BOTTEGA IL VINO DELL’AMORE PETALO MOSCATO Italy $19.49 580993 Make-Ahead New Year’s Brunch from page 86

CHOCOLATE HAZELNUT MILLE FEUILLE 1 cup (250 ml) unsalted butter, room temperature 4 cups (1 L) icing sugar

¾ cup (180 ml) Nutella or chocolate hazelnut spread 1 tsp (5 ml) vanilla extract ¼ tsp (1 ml) salt ⅓ cup + ¾ cup (260 ml) whipping cream, divided 1 egg 1 tbsp (15 ml) milk 1 sheet puff pastry (about 12 × 15‑in/30 × 38 cm), thawed 6 Ferrero Rocher chocolates 8 oz (225 g) dark chocolate, chopped ½ cup (125 ml) chopped roasted, unsalted hazelnuts

PEAR STREUSEL PIE 1½ cups (375 ml) pecans 1½ cups (375 ml) graham cracker crumbs

1 In a large metal bowl and using a handheld mixer, mix butter until pale and fluffy, about 3 minutes. Add icing sugar 1 cup (250 ml) at a time until entirely incorporated. Mixture may be a bit dry, but that’s okay. Add Nutella, vanilla, salt and ⅓ cup (80 ml) whipping cream. Continue to mix until buttercream is a light colour and has no lumps. Place into a large piping bag and set aside until ready to use. 2 Preheat oven to 375 F (190 C). 3 In a small mixing bowl, beat egg and milk. 4 Lay puff pastry onto a cutting board and cut into 3 equal rectangles about 5-in/12.5 cm wide. Using a pastry brush, brush top of pastry with a light layer of egg mixture. 5 Place pastry onto a non-stick baking sheet and bake for 10 to 15 minutes, or until golden brown. Remove from heat and allow to cool. (If pastries have puffed up unevenly, gently press down on them while still warm so they are more even.) 6 Place 1 rectangle of pastry onto a flat serving plate. Pipe little dollops of Nutella buttercream around outside of pastry. Place 2 dollops in centre as well (this will help pastry from caving in with weight). Place a second layer of pastry on top and repeat previous step. Place final layer of pastry on top and decorate top with remaining buttercream. Place a chocolate on all four corners of cake as well as 2 in centre.

¼ cup (60 ml) brown sugar ½ cup (125 ml) butter, melted ¼ tsp (1 ml) salt 6 medium pears (Red Anjou or Bosc), halved and cored 2 tbsp (30 ml) all-purpose flour ¼ cup (60 ml) granulated sugar ½ lemon, juice only

BAKED CINNAMON RAISIN FRENCH TOAST 3 tbsp (45 ml) butter, room temperature, for dish 5 eggs 3 cups (750 ml) half-and-half cream 3 tbsp (45 ml) brown sugar 1 tsp (5 ml) ground cinnamon 1 pinch salt 1 loaf sliced cinnamon raisin bread 1 cup (250 ml) pecans, toasted and roughly chopped icing sugar, for garnish maple syrup, for garnish and to serve

vanilla ice cream, to serve CRUMB TOPPING ½ cup (125 ml) all-purpose flour ¼ cup (60 ml) brown sugar ¼ cup (60 ml) granulated sugar ½ cup (125 ml) butter, room temperature ¼ tsp (1 ml) salt 1 tsp (5 ml) ground cinnamon 1 Preheat oven to 350 F (175 C). Spray with cooking spray a 9-in (23 cm) tart pan with removable base. 2 In a food processor, blend pecans into small crumbs. Add graham cracker crumbs, brown sugar, butter and salt and pulse to combine. Using your hands, press mixture into base and sides of tart pan. Bake for 12 to 15 minutes, until golden brown and just set. Allow to cool for 30 minutes.



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