Eggnog Panna Cotta
Yield: 8
- 1 envelope unflavoured gelatin
- 2 tbsp water
- 2 cups Eggnog (I like Sheldon Creek)
- 1 cup whipping cream
- 1/4 cup organic sugar
- Seeds and pod of 2 vanilla beans
- 8, 1/2 cup mason jars
Clementine Syrup
- Juice and zest of 8 -10 clementines
- 1 stem rosemary
- 1 cup organic sugar
Garnish
- Seeds of 1 pomegranate
- Picked rosemary for garnish
Directions for Eggnog Panna Cotta
- Place mason jars on a tray.
- Place cream in a pot and sprinkle gelatin over. Let stand for 2 minutes then heat over medium low heat until gelatin dissolves. In a separate pot, bring remaining ingredients to a simmer, remove from heat and steep for approximately 5-vanilla for 10 minutes.
- Remove vanilla pods. Place mixture in a measuring cup and pour evenly among vessels, place in fridge until set. Minimum 4 hours or overnight.
Directions for Clementine Syrup
- Place clementine zest, juice, rosemary and sugar in a small pot over medium heat. Simmer until sugar dissolves and mixture reduces by half to a syrup consistency.
- Cool and set aside until assembly.
Assembly and Garnish
- Spoon Clementine Syrup over each Eggnog Panna Cotta. Garnish with pomegranate seeds and rosemary, serve.
Maple Meringues with Cranberry Sauce & Chocolate Drizzle
Yield: 12, 3 inch, or approx 20 smaller meringues
- 3 large egg whites (Chicken or Duck), room temperature
- 1/4 tsp cream of tartar
- 3/4 cup of superfine sugar or sugar blended in a food processor until fine
- 1/2 tbsp vanilla bean paste or pure vanilla extract
- 1/2 tsp maple syrup
- zest of 1 clementine (optional)
Cranberry Sauce
- 2 cups whole cranberries, fresh or frozen
- juice of 1 lemon
- 1 cup organic sugar
Garnish
- 1 cup dark chocolate, melted (I love SOMA's)
- Whipping cream, whipped to soft peaks
- Segments of Oranges
- Chopped nuts
Directions for Maple Meringues
- Preheat oven to 200F and line 2 trays with parchment paper.
- Place egg whites in the bowl of an electric mixer. Whisk at medium speed until whites become fluffy. Add cream of tartar and mix until soft peaks.
- Gradually add sugar and whisk until firm peaks. Add vanilla, maple syrup and zest, whisk to combine.
- Place mixture in a pastry bag, pipe desired meringue size on tray.
- Bake on centre rack in oven until meringues are dry, pale and can easily be lifted from tray, approximately 1 1/2 hours.
- Turn oven off and leave meringues in overnight or for a few hours. Package in an airtight container until serving.
Cranberry Sauce
- Place ingredients in a pot over medium heat.
- Simmer until cranberries are softened and remove from heat.
- Gently press cranberries to release their juice and strain through a sieve.Place in a jar and set aside until assembly, or refrigerate until serving.
Assembly
- Place a dollop of melted chocolate on bottom of plate. Place Maple Meringue in centre. Using the back of a spoon, crush centre, creating a divot.
- Drizzle Cranberry Sauce in Centre and around Meringue. Drizzle Chocolate over meringue.
- Dollop Whipping Cream in Centre, garnish with orange segments and chopped nuts. Serve.
Caramel Apple Butter Rugelach
Yield: 42
- 8 oz cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla bean paste, or pure vanilla extract
- 2 cups pastry flour, plus extra for dusting
- 3/4 cup Caramel Apple Butter, or Fruit Preserves blended until paste consistency
- 1/4 cup brown sugar
- 2 tsp cinnamon
- Egg wash
Directions
- Place butter and cream cheese in a stand mixer, whip until combined.
- Add sugar, salt and vanilla bean paste, mix until combined.
- Gradually add the flour, mix until just combined. Form a disc and divide dough into four pieces. Cover with plastic wrap, place in fridge for a minimum of 1 hour.
- Preheat oven to 350F. Dust a clean, dry surface with flour. Roll dough out to a circle. Spread Caramel Apple Butter evenly over dough.
- Sprinkle Cinnamon Sugar over. Using a pizza cutter, divide dough in wedges. Roll each wedge ending with the tip. Raw Rugalech can be frozen 2 weeks in advance.
- Place each piece on a baking tray, brush with egg wash, sprinkle with cinnamon sugar. Bake Caramel Apple Butter Rugelach until golden, rotating tray half way through. Approximately 10-12 minutes.
- Serve!