time, beating until stiff, glossy peaks form. Add vinegar and vanilla and whisk on medium-high until fully incorporated. 3 Dollop big spoonfuls of meringue onto parchment in a ring shape, using traced ring as a guide. Using back of a spoon, create small indents in each dollop of meringue. 4 Bake meringue until ring easily lifts off parchment, about 1½ hours. Turn oven off and allow meringue to cool in oven with door closed. 5 While pavlova cools, make Negroni-soaked oranges. In a small saucepan over medium-high heat, stir Campari Negroni and brown sugar and bring to a boil. Reduce heat to medium and let simmer and reduce until slightly thickened, about 3 minutes. Remove from heat. 6 Meanwhile, wash 2 oranges well and thinly slice into rounds. Using a paring knife, cut away peel and pith of remaining 2 oranges. Working over a small bowl to catch any juice, cut between membranes to release orange segments. Place orange slices and segments into saucepan with warm Negroni syrup. Set aside and allow to cool to room temperature. 7 Just before ready to serve, place whipping cream and milk powder (if desired) in a large bowl (the milk powder helps stabilize whipping cream so it can hold lovely swoops without weeping). Using a whisk, whip to firm peaks. 8 Place pavlova wreath on a serving platter. Dollop whipped cream over wreath, then garnish with Negroni-soaked orange slices and segments, pomegranate arils and toasted pistachios. Garnish with a dusting of icing sugar (if desired) and serve immediately. Any leftover Negroni syrup may be served alongside for guests to spoon over their portion. Serves 10 to 12 PAIRS WITH GLAYVA LIQUEUR United Kingdom $43.99 201251
2¼ cups (560 ml) icing sugar 1½ cups (375 ml) unsalted butter, room temperature 1½ tsp (7.5 ml) vanilla extract 1 large egg 1 large egg white 3¾ cups + 2 tbsp (960 ml) all-purpose flour, divided, plus extra for rolling cookies 1½ tsp (7.5 ml) baking soda 1½ tsp (7.5 ml) cream of tartar ½ tsp (2.5 ml) fine sea salt 1 tbsp (15 ml) finely grated orange zest ¼ cup (60 ml) Dutch-processed cocoa powder
Baking time will vary depending on which dough you are baking and shape and size of your cookies. Let cookies cool for 5 minutes on baking sheet before transferring to a rack to cool completely at room temperature. 10 Garnish cookies as desired before arranging on a platter in a wreath shape. To obtain a fuller look, layer cookies 2 to 3 high. Finish off wreath with a ribbon or bow, if desired. Serves 10 to 12 PAIRS WITH AMARULA CREAM LIQUEUR South Africa $28.99 342246 ON THE ROCKS ESPRESSO MARTINI COCKTAIL USA $22.99 408322 375 ml ANTIPASTI WREATH
2 tbsp (30 ml) molasses 1 tsp (5 ml) ground ginger
¼ tsp (1 ml) ground cinnamon ¼ tsp (1 ml) ground cardamom icing, jam, sprinkles, chopped nuts or other decorations, for garnish
1 In bowl of a stand mixer fitted with paddle attachment, mix icing sugar, butter, vanilla, egg and egg white until well combined. 2 In a medium bowl, whisk 3¾ cups (930 ml) flour, baking soda, cream of tartar and salt. Add dry flour mixture to icing sugar mixture and combine until dough just comes together. Divide dough equally into thirds and place into 3 separate medium bowls. 3 To first bowl, add orange zest and 1 tbsp (15 ml) flour and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth. 4 To second bowl, add cocoa powder and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth. 5 To third bowl, add molasses, ginger, cinnamon, cardamom and remaining 1 tbsp (15 ml) flour. Use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
6 tbsp (90 ml) extra-virgin olive oil 3 tbsp (45 ml) Angelo Provincia di Pavia Pinot Grigio 3 tbsp (45 ml) fresh lemon juice 1½ tsp (7.5 ml) clover honey 1½ tsp (7.5 ml) dried oregano ½ tsp (2.5 ml) dried thyme 1 pinch red pepper chili flakes (optional) 1 clove garlic, minced 1 tsp (5 ml) Dijon mustard ¼ tsp (1 ml) fine sea salt freshly ground black pepper, to taste 6 oz (170 g) salami, thinly sliced 2 cups (500 ml) cherry tomatoes 1 × 14 oz (398 g) can artichoke hearts in water, drained and quartered 7 oz (200 g) mini bocconcini 1 × 16 oz (450 g) jar sweet cherry peppers, drained and halved jarred pepperoncini, drained, to taste 1 cup (250 ml) olives of your choice 20 leaves fresh basil 5 sprigs fresh rosemary
PAIRS WITH & INGREDIENT IN CAMPARI NEGRONI COCKTAIL Italy $21.49 381580 375 ml
6 Refrigerate all 3 doughs for at least 3 hours or up to 24 hours.
7 Preheat oven to 350 F (175 C). Line 3 or 4 baking sheets with parchment and set aside. 8 Lightly flour a clean work surface. Working with 1 dough at a time, roll out dough to ¼-in (0.6 cm) thick. Cut into desired shapes with 2- to 3-in (5 to 7.5 cm) cookie cutters. Place cookies at least 1-in (2.5 cm) apart on 1 of prepared baking sheets. After cutting as many cookies as possible, lightly press scraps of dough together and reroll before cutting out more cookies. Place cookie-filled baking sheet in freezer for 10 to 20 minutes. Repeat rolling, cutting and chilling with remaining 2 doughs. 9 Bake chilled cookies, 1 sheet at a time, until set around edges, 8 to 12 minutes.
COOKIE WREATH
1 Start by making dressing. In a medium bowl, whisk olive oil, wine, lemon juice, honey, oregano, thyme, chili flakes (if desired), garlic, Dijon, salt and pepper until thoroughly combined. Set aside. 2 When ready to assemble wreath, place salami, cherry tomatoes, artichokes, bocconcini, cherry peppers, pepperoncini, olives and basil into their own separate
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