Holidays normally mean classic family meals and parties. If you're looking for dishes that are hits, these treats will satiate any hungry guest.


Pecan and Jalapeno Cheese Ball

Preparation 20 minutes

Cooling 2 hours

Cooking 5 minutes

Serves 6 to 8 as an appetizer

Ingredients:

Cheese Ball

  • 8 oz (225 g) sharp cheddar cheese, grated
  • 4 oz (115 g) cream cheese, at room temperature
  • 1 tbsp seeded and chopped jalapeno pepper
  • 2 tsp chopped green onion

Topping

  • 1 shallot, peeled and cut into thin slices
  • 2 tbsp unbleached all-purpose flour
  • cup (40 g) toasted pecans, finely chopped
  • ¼ cup (45 g) pomegranate seeds
  • 3 tbsp (5 g) chopped fresh cilantro
  • Crackers or toasted bread slices
  • Salt and pepper
  • Canola oil for frying

Instructions:

Cheese Ball

1. In a food processor, purée the cheeses until smooth. Add the pepper and green onion, pulsing a few seconds at a time. Transfer the cheese mixture to a bowl and cover with plastic wrap. Refrigerate for at least 2 hours.

Topping

2. In a small saucepan, heat about 1 inch (2.5 cm) of oil to approximately 350°F (180°C). Line a plate with paper towels. Set aside.

3. Dredge the shallots in the flour and shake to remove any excess. Fry the shallots until crisp and lightly golden brown. Drain on the paper towels. Season with salt and pepper. Set aside.

4. Place the pecans on a plate. With your hands, shape the cheese mixture into a large ball and coat it with the pecans. Refrigerate until ready to serve.

5. Place the cheese ball in the centre of a small plate. Let sit at room temperature for 15 minutes. When ready to serve, garnish with pomegranate seeds, cilantro and fried shallots. Serve with crackers or toasted bread slices.

NOTE:

The shallots can be cooked two to three days in advance and kept at room temperature in an airtight container.

 

Maple, Raspberry and White Chocolate Yule Log

Preparation 1 hour 15 minutes

Cooking 30 minutes

Cooling 4 hours

Serves 10 to 12

Ingredients:

Maple Cream

  • ¼ cup (35 g) cornstarch
  • 2 tbsp unbleached all-purpose flour
  • 1 ½ cups (375 ml) maple syrup
  • 2 cups (500 ml) 35% heavy cream
  • 2 eggs
  • ¼ cup (55 g) cold unsalted butter, cubed

Cake

  • 1 cup (140 g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 6 eggs, at room temperature
  • 1 cup (210 g) sugar
  • 1 tsp (5 ml) vanilla extract
  • ¼ cup (60 ml) canola oil

Filling

  • 4 oz (115 g) white chocolate, melted and tempered
  • 2 tbsp maple-sugar flakes (see note)
  • 2 tbsp toasted pecans, finely chopped
  • 1 ¼ cups (170 g) fresh raspberries

Instructions:

Maple Cream

1. In a saucepan off the heat, combine the cornstarch and flour. Add the maple syrup, 1 cup (250 ml) of the cream and the eggs. Whisk until smooth.

2. Bring to a boil, while stirring and scraping the bottom and sides of the saucepan. Let simmer for 30 seconds. Strain the cream. Add the butter and stir until it has melted. Cover with plastic wrap directly on the surface of the maple cream and let cool. Refrigerate for about 3 hours or until completely chilled.

Cake

3. With the rack in the middle position, preheat the oven to 375°F (190°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper, letting it hang over two sides. Generously butter and flour the paper and the unlined sides. Set aside.

4. In a bowl, combine the flour and baking powder. Set aside.

5. In another bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture triples in volume and forms a ribbon as it falls from the beaters, about 10 minutes. At low speed, drizzle in the oil.

6. Sift the flour mixture over the egg mixture, stirring gently with a whisk (see note). Spread the batter evenly on the prepared sheet.

7. Bake for about 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack.

Filling

8. Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper. Spread the tempered white chocolate in a thin layer about the same size as the sheet. Sprinkle with the maple-sugar flakes and pecans. Refrigerate for about 15 minutes or until the chocolate has set. Gently lift the sheet, breaking the chocolate into long strips.

9. In a bowl, whip the remaining heavy cream (1 cup/250 ml) until firm peaks form. With a whisk or a spatula, fold into the chilled maple cream. Set aside 1 ½ cups (375 ml) to frost the yule log, and keep the remaining cream to fill the inside of the cake.

Assembly

10. Flip the cake onto a sheet of parchment paper so it can be rolled easily.

11. Carefully remove the parchment paper from the cake. Trim the cake ends to straighten the edges. Spread the maple cream over the entire surface of the cake and add the raspberries. Roll the cake from the short side. Cover completely with the reserved maple cream.

12. Place on a serving tray. Cover with the strips of white chocolate. Refrigerate for at least 1 hour before serving.

NOTES

To keep the batter from falling when adding the flour, it’s best to use a whisk to gently fold the flour into the mixture, despite the old myth that a spatula is preferable. There will be fewer lumps in the batter and it will be fluffier.

Maple-sugar flakes are maple syrup transformed into small slivers of maple sugar. They can be found in specialty stores.