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!