4 Remove dough from refrigerator and let sit for 3 minutes. Cut dough in half and roll out one half to form a large circle about ¼-in (0.5 cm) thick. Cut 12 circles. Repeat this step with other piece of dough to make 24 circles in total. Using a 1-in (2.5 cm) wide cookie cutter in a star shape cut out a star shape in the middle of 12 cookies. 5 Bake for 8 to 10 minutes. Transfer to a wire cooling rack and allow to cool completely. 6 In a small mixing bowl, combine jam and ginger. Using a spoon, scoop roughly 2 tsp (10 ml) jam onto each circle-shaped cookie. Place the star cut-out cookie on top to create a sandwich. Store in an airtight container for up to 4 days. Makes 12 cookies PAIRS WITH FIVE FARMS SINGLE BATCH IRISH CREAM LIQUEUR Ireland $46.99 445960 RUMCHATA CREAM LIQUEUR USA $33.49 560672 A Sweet Note from page 46
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2 tbsp (30 ml) sugar until sugar is fully melted. Set this simple syrup aside until ready to use. 3 Preheat oven to 350 F (180 C). 4 Grease and dust two 9-in (23 cm) round cake pans with flour. Line bottom of pans with parchment paper. 5 Using a food processor, in 10 second bursts, grind pistachios to a fine powder, not a paste. Sieve through strainer and reserve coarser pieces for garnish, about 3 tbsp (45 ml). 6 In a medium bowl, mix flour, baking powder and remaining sieved, ground pistachios. 7 In a large bowl, whisk together egg yolks, almond essence, 3 oz (90 g) 2 sugar, vegetable oil and buttermilk until smooth and fully incorporated. 8 Fold in flour mixture and food colouring, if using, until well incorporated. Set aside. 9 Using a hand mixer, whisk together egg whites until frothy. Add 3 oz (90 g) 2 sugar, then increase speed to high and whisk until stiff peaks form. 10 Fold ⅓ of whipped egg whites into pistachio batter until no white streaks remain. Fold in remaining egg whites until fully incorporated. 11 Divide batter evenly between prepared cake pans and bake a until toothpick inserted in centre of cake comes out dry, about 25 to 30 minutes.
STRAWBERRY PISTACHIO CAKE 1 cup (250 ml) chopped strawberries 3 tbsp (45 ml) + 6 oz (180 g) 1 sugar, divided 1 pinch salt 2 tbsp (30 ml) + ¼ cup (60 ml) hot water 1 cup (250 ml) shelled pistachios, reserve 3 tbsp (45 ml) for garnish 6¼ oz (200 g) flour 2 tsp (10 ml) baking powder 6 eggs, separated
½ tsp (2.5 ml) almond extract ½ cup (125 ml) vegetable oil ¾ cup (175 ml) buttermilk 1 drop green food colour (optional) 1 tbsp (15 ml) gelatin 5 oz (140 g) white chocolate, finely chopped 4 oz (125 g) cream cheese, softened
1 cup (250 ml) whipping cream 12 strawberries, hulled and halved
strawberries and white chocolate-dipped strawberries, for garnish 1 In a medium bowl, combine chopped strawberries, 1 tbsp (15ml) sugar and a pinch of salt. Let rest at room temperature for 1 hour to macerate. Set aside. 2 In a small heatproof bowl, mix 2 tbsp (30 ml) hot water and 1 For recipe to be successful, these quantities need to be measured by weight, not volume.
2 For recipe to be successful, these quantities need to be measured by weight, not volume.
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