Meal Planner

For the tomato jam:

Step 1

Heat olive oil in a large pan over medium heat. Stir in onions and cook for 10-15 minutes or until soft and golden, stirring occasionally.

Step 2

Stir in garlic, thyme, oregano, salt, pepper, and chili flakes. Cook stirring for 1 minute.

Step 3

Add tomatoes and cook, stirring occasionally, until tomatoes have broken down and released most of their moisture; about 20 minutes. Stir in vinegar and cook for 1 minute.

Step 4

Add Redpath® Demerara Style Sugar to pan and cook over medium-low heat, stirring occasionally, until mixture has thickened; about 15-20 minutes. Remove from heat and let cool.

For the crostini:

Step 1

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Scatter bread slices in a single layer on prepared baking sheet. Brush each side of bread with olive oil.

Step 3

Place in preheated oven and bake until golden; about 5 minutes per side.

For the assembly:

Step 1

Spread 1 tbsp (15 g) of tomato jam on each crostini, sprinkle with cheese, and serve.

 

Step 1

Melt butter in a medium frying pan over medium heat. Add onion and cook until soft and golden; about 20 minutes.

Step 2

Increase heat to medium-high and stir in pears, rosemary, and salt; cook for an additional 10 minutes. Stir in Redpath® Dark Brown Sugar and cook, stirring often, until sugar has melted and pears are golden; about 2-3 minutes. Remove from heat and let mixture cool. Once cooled stir in almonds.

Step 3

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 4

Working with one sheet of phyllo pastry at a time, keeping the rest covered, brush with melted butter. Place another sheet directly on top, brush with butter and top with a third phyllo sheet.  Using a sharp knife slice layered pastry into 12 even squares.

Step 5

Place 1 heaping tbsp (20 g) of pear filling in the center of each pastry square, and top with ½ tsp (4 g) of goat cheese. Lightly brush the edges of each cut square with butter, bring corners together and pinch in the center to seal and form a parcel. Place on prepared baking sheet.

Step 6

Repeat with remaining phyllo sheets.

Step 7

Place in preheated oven and bake until golden; about 10-12 minutes. Let cool slightly then place on a wire cooling rack; serve warm or at room temperature.

Step 1

In a large pot, combine the crab apple pieces with water, lemon peels, cinnamon sticks, pink peppercorns and ginger. Bring mixture to a boil on medium-high heat, reduce heat and simmer; 20 minutes. Add in the tea bags and simmer for another 5 to 10 minutes, or until crab apples are soft.

 

Step 2

Pour mixture into a strainer lined with cheesecloth, and set over another large pot. Allow apples to strain, pressing down to extract as much flavour as possible. If a clearer jelly is desired, allow the mixture to drip for several hours (or overnight).

 

Step 3

Discard solids. Add sugar, lemon juice, and apple cider vinegar to the crab apple juice. Place pot on medium-high heat and bring to a rolling boil, stirring continuously. Place a thermometer into the jelly. Once it comes to a rolling boil, stir and boil until jelly comes to 220ºF (104ºC). Once temperature is reached, take off heat and skim any foam off with a slotted spoon.

 

Step 4

Fill sterilized jars with hot crab apple jelly, leaving about ¼-inch of space from the rim. Wipe rims and seal with a lid; until tight. Allow jelly to stand, undisturbed, for 12 hours at room temperature. Once opened, make sure to jelly remains in the refrigerator.

 

Step 1

Preheat oven to 400℉ (200℃).

Step 2

Slice a thin portion off of the rounded sides of each pear so that pears can sit in baking dish without wobbling.

Step 3

To prevent browning, toss halved, and cored pears with lemon juice.

Step 4

In a small bowl gently toss blue cheese, walnuts, dried figs, thyme, and rosemary together. Set aside.

Step 5

In a small bowl whisk together the apple cider vinegar, sugar, melted butter, salt, and pepper. Pour vinegar mixture over pears and toss to ensure fruit is evenly coated.

Step 6

Fill each pear with the blue cheese mixture, and place into baking dish. Spoon the leftover vinegar mixture over pears.

Step 7

Place baking dish into preheated oven and bake for 25 to 30 minutes. Halfway through the cooking period, baste the pears with a spoon, with the vinegar sauce.

Step 1

In a small heavy-bottomed saucepan, combine the Redpath® Golden Yellow Sugar and orange juice. Place over medium-high heat until sugar is dissolved and mixture starts to simmer.

Step 2

Reduce heat to medium-low, add in the minced garlic and cayenne pepper. Stir until garlic is fragrant; about 30 seconds. Add in the chopped dried cranberries and stir to coat. Remove from heat. Set aside to cool completely.

Step 3

In a large bowl, using a hand mixer, cream the cubed cream cheese and goat cheese together until smooth and well combined.

Step 4

Add in the sugar-cranberry mixture, sprinkle in the chives and orange zest. Fold in by hand using a large rubber spatula until well combined.

Step 5

Drop dollops of the cheese mixture onto a sheet of parchment (or large piece of plastic wrap) to form a rough log. Carefully form it into an even log and roll it tightly in the parchment, twisting the ends to seal. Place into the fridge to firm up and chill; at least 1 hour, preferably overnight, to allow flavours to develop.

Step 6

In a small bowl, combine the chopped pistachio with the chopped rosemary and thyme.

Step 7

Carefully unwrap the cheese log, keeping it on the parchment paper. Spread the pistachio mixture in a single layer to the width of the cheese log onto the parchment paper in front of the cheese. With the help of the parchment paper, carefully roll the cheese log into the pistachio and herbs, gently patting the mixture into the cheese until the entire log is covered. Rewrap the log in the parchment paper and chill for at least an hour or until ready to serve. 

Step 8

Store cheese log, well wrapped and placed into an airtight container, for up to 5 days in the fridge.

Step 1

In a large bowl, combine soy sauce, water, brown sugar, and oil.

Step 2

Use a microplane to grate the garlic cloves and ginger, or mince them with a knife. Add to the sugar mixture.

Step 3

Gently cut the steak into square pieces, then place them in the marinade. Cover with plastic and transfer to the fridge to let them marinate for at least 6 hours or overnight.

Step 4

Before cooking the beef, soak the skewers in water for 30 minutes (this will prevent them from burning while in the oven).

Step 5

Preheat oven to 350°F (177°C). Pierce the pieces of beef on the skewers, then place on a parchment-lined baking tray. Cook in the oven for a total of 30 minutes, rotating the skewers every 10 minutes. Let cool slightly before serving.

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Place the apples and lemon juice together in a bowl and toss to coat.

Step 3

Add Redpath® Granulated Sugar, followed by cornstarch, spices and salt, toss to coat.

Step 4

Allow the mixture to sit for about 10 minutes. This gives the flavours time to combine and allows the cornstarch to hydrate.

Step 5

Once the filling has been rested lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash.

Step 6

Spread approximately 3 tablespoons of the filling across one side of the prepared egg roll wrapper.

Step 7

Fold the sides over the filling. Carefully roll the filling tightly in the wrapper and press gently to seal the edge.

Step 8

Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat with the remaining filling until all the filling has been used.

Step 9

Bake egg rolls for 20 to 25 minutes or until they are golden brown and crisp.

Step 10

Serve them while warm with a little caramel sauce or sweetened whipped cream. You could also allow them to cool and pack them as perfect portable treats for kids heading to school.

Step 1

Heat the oil in a large pan with a lid. Add onion, garlic, ginger, and salt. Cook for three to five minutes until soft.

Step 2

Stir in carrots, curry paste, and lemongrass. Cover and cook on low heat for five minutes, stirring occasionally.

Step 3

Add Redpath® Dark Brown Sugar, coconut milk, and vegetable stock to the pot. Bring to a boil. Then reduce heat to simmer for 15 minutes, or until carrots are soft. Remove from heat.

Step 4

Remove the lemongrass. Use a stick blender or food processor to puree until smooth.

Step 5

Add lime juice and zest to soup, stir and enjoy.

Step 1

In a small pot over medium heat, stir the pumpkin puree until most of the excess moisture is cooked out; 5 minutes. The pumpkin puree should be fragrant and almost paste-like in consistency. Remove from the heat and immediately add in the cinnamon, ginger, nutmeg, cayenne, cumin, allspice, cloves, and ¼ teaspoon (2 grams) of salt. Stir to combine.

Step 2

In the bowl of a stand mixer, stir 1 teaspoon (4 grams) Redpath® Golden Yellow Sugar into the warm water. Sprinkle in the instant yeast and stir to dissolve. Let sit until mixture is foamy; 5 minutes.

Step 3

Whisk together the yogurt and egg until well combined. Add mixture to the bowl of the stand mixer. Add in the remaining Redpath® Golden Yellow Sugar, canola oil, and the cooked pumpkin puree. Using the paddle attachment, stir to combine.

Step 4

Add in 1 cup (120 grams) of the bread flour and the remaining salt, and mix on low speed until just combined.

Step 5

Switch to the dough hook. Mix on low speed and gradually add the remaining flour into the bowl until it begins to form a soft, yet tacky dough. Continue to knead the dough until dough begins to come away from the sides of the bowl and forms a ball; 10 to 15 minutes.

Step 6

Continue to knead dough until it forms a soft, smooth, supple ball of dough that holds its shape when held in the palm of your hand; 8 to 10 minutes. This can be done by hand on a lightly floured work-surface; 10 to 15 minutes.

Step 7

Lightly grease a large bowl. Place the dough rounded side down first, and flip it over to ensure the dough is lightly greased. Cover with plastic wrap or a damp, lint-free kitchen towel placed over the bowl; the light greasing will prevent the dough from sticking. Place the covered bowl in a warm, draft-free location to rise until almost doubled in size; about 45 minutes.  

Step 8

Grease a 9” x 13” baking pan. Set aside.

Step 9

Turn the dough out onto a lightly floured work surface. Gently flatten the dough to redistribute the gasses in the dough. Using a sharp chef’s knife or bench scraper, divide the dough into 18 equal pieces.

Step 10

Round and shape each piece of dough to form a smooth ball. Evenly arrange the rounded dough into the prepared baking pan into 3 rows of six.

Step 11

Cover the pan loosely with plastic wrap or a damp kitchen towel and place in a warm, draft-free location until the balls of dough are puffy and touching one another; about 45 minutes to 1 hour.

Step 12

Preheat oven to 375°F (191°C) about 30 minutes into the 2nd rise to ensure the oven is ready when the rolls have finished proofing.

Step 13

Whisk together the egg and water. Lightly brush the tops of the rolls with the egg wash, and if desired, sprinkle raw pepitas over the rolls. Also, if using, lightly sprinkle the rolls with flaky sea salt.

Step 14

Place pan into the preheated oven and bake for 18 to 20 minutes or until a thermometer inserted in the center of a center roll registers 190°F (88°C).

Step 15

Remove from oven and allow to cool in the pan; 10 minutes. Turn the rolls out of the pan onto a wire cooling rack. Serve warm.

Completely cooled rolls can be placed into a resealable plastic bag or wrapped in plastic wrap for up to 4 days at room temperature, or can be wrapped in plastic wrap, placed into a freezer safe bag, and frozen for up to 6 months.

Step 1

Preheat oven to 400°F (205°C). Grease a 13x9-inch pan or a 10” cast iron skillet.

Step 2

In a large bowl, combine flour, cornmeal, baking powder, salt, and baking soda. Whisk together until well combined.

Step 3

In a separate bowl, whisk the melted butter, canola oil, and Redpath® Golden Yellow Sugar together until combined.

Step 4

Whisk eggs into the wet mixture.

Step 5

Add milk and sour cream, whisk until fully blended.

Step 6

Pour the wet ingredients into the dry ingredients, gently fold together until a few flour streaks remain.

Step 7

Fold in the corn kernels, making sure they are evenly distributed.

Step 8

Pour the batter and smooth into the prepared pan and bake for 20-25 minutes, or until a skewer inserted into the centre of the cornbread comes out clean and the top is golden brown in colour. Let cool before slicing.

Step 1

Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper.

Step 2

With a sharp chef’s knife, cut the washed and seeded pumpkin into ¾-inch to 1-inch slices.

Step 3

In a large bowl, combine the melted coconut oil or olive oil, lemon juice, chopped fresh thyme leaves, and minced garlic. Add in the sliced sugar pumpkins. Toss to evenly coat.

Step 4

In a medium bowl, whisk together the Redpath® Dark Brown Sugar, ground ginger, salt, smoked paprika, cayenne pepper, and ground cinnamon, until spices are evenly distributed throughout the brown sugar.

Step 5

Sprinkle the brown sugar mixture over the pumpkin slices. Toss to evenly coat.

Step 6

Transfer the pumpkin slices onto the prepared baking sheet. Spoon any leftover mixture in the bowl onto the slices.

Step 7

Bake for 30 to 40 minutes until pumpkin is fork tender and caramelized. Sprinkle with fresh thyme (optional) before serving.

Step 1

Heat oven to 400°F (204°C). Line a large baking sheet with parchment paper and set aside.

Step 2

Peel the skins off of the squash. Cut squash into halves and scoop out the seeds.

Step 3

Slice the halved squash into thick pieces. Set aside.

Step 4

In a large bowl, mix the sugar, cinnamon, nutmeg, and salt together until well combined.

Step 5

Add the squash to the sugar mixture and gently stir until each piece is coated in sugar mixture.

Step 6

Place squash pieces on the parchment lined baking tray. Don't crowd them too much on the baking sheet to ensure they cook evenly.

Step 7

Drizzle the melted butter over the squash. Bake squash for 20-30 minutes or until tender, checking them halfway through to flip the pieces. Serve immediately.

Step 1

Pre-heat oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.

Step 2

Wash and drain Brussels sprouts; trim ends and cut in half lengthwise.

 

Heat oil in a large skillet over medium heat and add Brussels sprouts. Cook, stirring occasionally, until parts of the Brussels sprouts begin to turn dark brown, about 10 minutes. Add brown sugar, water, vinegar, mustard, nutmeg, cumin, salt and pepper; stir to coat and cook 3 more minutes.

Step 4

Spread out Brussels sprouts on prepared baking sheet and roast in oven 5 minutes. Brussels sprouts should be tender with a hint of crispness (roast a few more minutes if a softer sprout is desired). Serve immediately.

Step 1

Preheat oven to 400°F (205°C).

Step 2

Remove leaves from cauliflower. Brush outside of cauliflower generously with 2 tablespoons of vegetable oil. Sprinkle with salt and pepper. Place in oven-safe dish and roast for 40 minutes or until surface is golden.

Step 3

Prepare glaze. In bowl, mix remaining ingredients, not including the ranch dressing and chives, until combined. Remove golden brown cauliflower from oven. Brush with glaze. Return to oven for 5 minutes.

Step 4

Remove from oven and cut into bite sized pieces. Serve with ranch dressing topped with freshly minced chives.

For the lemon poppy seed vinaigrette:

Step 1

Place all the dressing ingredients, except for the poppy seeds, in a blender and blend on high until well combined.

Step 2

Stir in poppy seeds and season with salt and pepper to taste. Store in an airtight container in the fridge for up to a month.

For the salad:

Step 1

Wash and dry the kale, then remove the ribs. Cut the leaves into thin, small pieces.

Step 2

Place the chopped kale into a large bowl and genorously drizzle the poppyseed dressing over top. Then, using your hands, gently massage the dressing into the kale leaves. Add more dressing if you so desire, then place the dressed kale in the fridge to marinate for at least half an hour. This will help to soften the kale and reduce its bitterness.

Step 3

When the kale is ready, remove from the fridge and toss in the chopped apple, raisins, and toasted sunflower seeds. Serve immediately.

Step 1

Place the strips of orange zest, cinnamon stick, cloves, juniper berries and black peppercorns into a square piece of doubled cheesecloth or a disposable teabag.If using cheesecloth, tie off the bouquet garni with a length of kitchen twine. If using the disposable teabag, seal the bag.

Step 2

In a medium pot, over medium-high heat, combine Marsala wine, orange juice, bouquet garni and ginger. With a paring knife, carefully slice the halved vanilla bean lengthwise, exposing the seeds. With the back of the knife, carefully scrape the seeds from the pod. Place seeds and pod into the pot; stir to combine. Bring mixture to a boil. Lower heat and simmer; about 5 minutes.

Step 3

Add the Redpath® Demerara Style Sugar, cranberries and salt.

Step 4

Stir and bring mixture back to a boil. Reduce heat to medium and simmer; 12 to 17 minutes, or until the cranberries begin to pop. Stir often to prevent sauce from burning.

Step 5

Transfer mixture to a bowl, discarding the bouquet garni and vanilla pod. Allow the sauce to cool completely. Cover and place into the fridge to chill until ready to serve.

For the sourdough bread

Step 1

In the bowl of a stand mixer with the hook attachment, combine bread flour, sourdough starter, water, sugar, and oil.

Step 2

On low speed, mix until dough pulls away and cleans the sides of the bowl; about 3 to 5 minutes. Cover mixer bowl loosely with plastic wrap to prevent dough from drying out, and allow to rest 15 minutes.

Step 3

Sprinkle fine sea salt over the dough. Mix until salt is incorporated into the dough and forms a smooth ball; about 5 minutes.

Step 4

Grease a large bowl with a small amount of oil. Place dough into the bowl, flipping the ball of dough to lightly grease the top of the dough. Flip ball over. Cover bowl with plastic wrap and let it rest in a warm place, free from drafts. Let dough double in size. This will take from 1 to 2 hours. Once doubled in size, sprinkle the bottom of a dutch oven with cornmeal; this will prevent the sourdough from sticking to the bottom of the pot.

Step 5

Being careful not to deflate the dough too much, transfer the dough to a very lightly floured surface. Shape and round the dough by moving the dough in a circular motion by pushing and pulling the dough, making sure the bottom side stays in contact with the work surface.

Step 6

Once rounded and satisfied with the shape, place the sourdough into the prepared dutch oven. Cover with the lid. Let it rise again until almost doubled; about an hour. Meanwhile, preheat oven to 450℉ (220℃).

Step 7

Once dough has proofed and is ready to go in the oven, dust the top of the dough lightly with bread flour. Take a sharp paring knife or a serrated knife and carefully slash a quarter inch deep “#” or “X” or “/” into the top of the dough.

Step 8

Place Dutch oven with the lid on, into the hot oven. Bake for 10 minutes. Reduce oven temperature to 400℉ (200℃) and bake for 10 minutes. Take lid off. Bake for an additional 15 to 25 minutes or until the internal temperature reaches 212℉ (100℃). The crust should be a deep golden brown and when tapped should produce a hollow sound. It should also feel light for its size.

Step 9

Take out of oven, and immediately remove sourdough from the Dutch oven. Cool completely on a wire rack before cutting. Bread can be kept up to 3 days well wrapped in plastic wrap at room temperature or frozen for up to 2 weeks or longer.

For the starter

Step 1

In a large clean container or 4-cup measuring cup, combine whole wheat flour and distilled water until the flour absorbs all of the water and a homogenous dough forms.

*If distilled water is not available, allow tap water to dechlorinate by allowing a jug of water loosely covered to sit on a counter overnight. Alternatively, boiling water will get rid of the chlorine that may be present in tap water; allow it to cool slightly to room temperature before using.

Step 2

Loosely cover with plastic wrap or a clean kitchen towel. Set in a warm location. The bacteria present in the air and surroundings will combine with the warm water, and the wild yeast present on the flour which will break down into a form of sugar which will “feed” the yeast, producing a gas (carbon dioxide). This bubbling action is what makes a loaf of bread rise without the need of additional yeast.

For feeding and bulking up the starter

Step 1

Combine starter with the bread flour and water, until well mixed. Ensure no pockets of dried flour are present and water is absorbed. Transfer to a larger container if necessary. Place starter in a warm location. Repeat this procedure for 5 days.

For the 6th day of the starter

Step 1

Take out 25% of the starter, and throw out the rest or gift it to someone. Add 75% of bread flour and water. (37.5% flour and 37.5% water) For example: weight of entire starter = 4 cups (1000 g), 25% of 4 cups = 1 cup (250 g) of starter. Required to have 3 cups + 2 tablespoons (375 g) bread flour, and 1½ cups + 1 tablespoon (375 ml) water.

Step 2

In a large container, combine 1 cup starter with bread flour and water, until flour has absorbed all of the water.

*If unable to feed starter for a long period of time, place covered container into the fridge, or for an indefinite amount of time, place into freezer. Do not use a glass vessel if placing into freezer. Take starter out of fridge and allow to come to room temperature before proceeding to feed it; about an hour. Take starter out of the freezer at least a day or two to thaw out before feeding it. After a few feedings, the starter should bounce back (it should double or triple in size).

*If a starter begins to smell like stinky feet or a mold develops, the starter has died. Throw away, and start the process over again.

Step 1

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil.

Step 2

Wash pumpkin, pierce all over with a fork and place in the oven on the prepared baking sheet; 30 minutes.

Step 3

Cut pumpkin in half and scoop out seeds and stringy flesh. Carefully peel each half and cut into ¾ inch (2 centimetre) cubes.

Step 4

Place pumpkin in a large bowl and toss with 1 tablespoon (15 millilitres) olive oil, ½ teaspoon (3 grams) salt, cinnamon, cardamom, pepper, cloves and nutmeg.

Step 5

Spread pumpkin in a single layer on the prepared baking sheet and roast for 15 minutes. Remove from oven and sprinkle evenly with the Redpath® Demerara Style Sugar. Return to the oven for 15 minutes. Remove and set aside to cool.

Step 6

Grease a 9 x 13 inch (23 x 33 centimetre) baking dish.

Step 7

Heat 1 tablespoon (15 millilitres) of olive oil in a skillet over medium heat. Add the onion, celery and garlic and cook until softened, about 8 minutes. Transfer mixture to a large bowl.

Step 8

Add the remaining 1 tablespoon (15 millilitres) of olive oil to the skillet and sautée the mushrooms with the sage and rosemary until golden and they release their juices.

Step 9

Transfer mushrooms to the bowl with the onion mixture. Add the cooled pumpkin, bread cubes and one cup (62 grams) of parmesan cheese. Toss well to combine and transfer to the prepared baking dish.

Step 10

In a separate large bowl whisk together the milk, cream and eggs. Pour over the bread pumpkin mixture. Cover dish tightly with aluminum foil and refrigerate for 1 hour.

Step 11

Lower oven to 350°F (180°C).

Step 12

Bake bread pudding covered; 45 minutes. Remove foil, sprinkle with remaining ¼ cup (16 g) of parmesan and bake uncovered; 15 minutes.

Step 13

Remove and allow to rest 10 minutes before serving.

Step 1

Pat dry the turkey, including the cavity, with paper towels until it is completely dry.

Step 2

Using your hands, carefully loosen and separate the skin from the meat over the breast and, if possible the legs of the bird, without tearing it. Place the turkey into a roasting pan or rimmed baking sheet.

Step 3

In a small bowl, whisk together kosher salt, the Redpath® Dark Brown Sugar, finely chopped sage, thyme, and rosemary, and black pepper until thoroughly combined.

Step 4

Sprinkle and rub about 2 teaspoons of the dry-brine mixture into the cavity of the turkey. Use about 5 teaspoons (3 teaspoons on the breast meat, and 1 teaspoon per leg) of the dry-brine and rub onto the meat under the skin. Sprinkle the remaining dry-brine mixture over the skin of the entire turkey.

Step 5

Place the turkey back into the roasting pan (or baking sheet) and place into a plastic bag and seal (or cover turkey with plastic wrap). Place the covered turkey onto the bottom shelf of the fridge; 48 hours.

Step 6

Uncover the turkey and discard any liquids that may have accumulated in the bottom of the pan. Place a wire cooling rack or roasting rack into the pan or rimmed baking sheet. Place the uncovered turkey onto the rack. Place uncovered turkey onto the bottom shelf of the fridge; 12 to 24 hours.

Step 7

Remove turkey from the fridge and pat dry with paper towels removing any moisture and excess salt; do not rinse. Allow turkey to sit at room temperature; 1 hour.

Step 8

Position oven rack in bottom third of oven and preheat oven to 425°F (218°C).

Step 9

Add aromatics to the cavity of the turkey now, if using. See Chef’s Tips.
 

Step 10

Fold the neck skin of the turkey under, and secure with a skewer. Tuck wing tips under the bird and tie legs together with kitchen twine.

Step 11

Place pan into the preheated oven and roast for 20 minutes or until skin begins to brown in areas.

While the turkey is roasting, prepare the glaze.

For the glaze:

Step 1

In a small pot, combine the chicken stock, butter, the Redpath® Dark Brown Sugar, honey, strips of lemon or orange zest, paprika, garlic powder, and onion powder.

Step 2

Place over medium heat and simmer until sugar is dissolved and glaze has slightly thickened; 5 minutes. Keep warm.

To assemble:

Step 1

After roasting for 20 minutes, rotate the roasting pan and brush turkey with the prepared glaze. Reduce oven temperature to 325°F (163°C).

Step 2

Roast for approximately 2 hours and 25 minutes (depends on the size of the bird), rotating the pan throughout the cooking time to ensure even roasting, until turkey is a deep golden brown colour and a thermometer when inserted into the thickest part of the thigh (without hitting the bone) registers 165°F (74°C) and 155°F (68°C) for the breast. Generously baste the turkey with the glaze approximately every 20 minutes while roasting.

Step 3

Once cooked, transfer the turkey to a large platter or cutting board. Tent loosely with foil and allow turkey to rest for 30 minutes before carving. This redistributes the juices throughout the bird and the residual heat will continue to cook the turkey as it rests. Turkey is safely cooked when the internal temperature at the breast is 170°F (77°C) and 180°F (82°C) at the thigh.

Step 4

Use a sharp carving, boning, or chef’s knife to slice the turkey. Serve immediately.

 

For the glaze:

Step 1

In a small saucepan set over medium heat, stir together the Redpath® Dark Brown Sugar, Dijon mustard, clementine juice, honey, soy sauce, rosemary, zest, minced garlic, and pepper. Bring to a boil, stirring to dissolve sugar. Lower heat and simmer until the glaze thickens slightly; about 3 minutes.

Step 2

Turn off the heat. Set aside.

For the ham:

Step 1

Bring the ham to room temperature (see chef’s tips). Preheat oven to 325°F (163°C).

Step 2

Place the ham cut side down, on a cutting board. Using a sharp knife, score the fat with a crisscross pattern, taking care not to cut into the meat.

Step 3

Place ham cut side down into a roasting pan. With a pastry brush, brush about a third of the glaze over the ham before placing in the oven. Cover and seal the roasting pan with foil.

Step 4

Cook covered in the oven for about an 1 hour or until the internal temperature of the ham is 100°F (38°C) at the thickest part. Remove the covered ham from oven. Increase oven temperature to 400°F (204°C). Once oven is preheated, brush some of the glaze onto the ham and place back into the oven, uncovered. Baste ham with the remaining glaze every 10 to 15 minutes or until the ham is 135°F (57°C) at the thickest part, and glaze is caramelized. Adding the ham glaze part way through cooking prevents it from burning.

Step 5

Remove ham from the oven, tent with foil (do not seal completely as this may lead to steaming the ham and overcooking it, and any caramelized bits will soften) and allow the ham to rest for 20 minutes before slicing and serving (see Chef’s Tips).

Step 6

Store any leftovers in an airtight container in the fridge for up to 4 days.

For the lamb and mint glaze:

Step 1

Remove leg of lamb from the refrigerator (about 1 hour before roasting).

Step 2

Meanwhile, place all ingredients for the glaze in a small saucepan. Place over medium heat and bring to a simmer until slightly thickened, about 3 minutes; set aside.

Step 3

Preheat oven to 425°F (220°C).

Step 4

Using a small paring knife, make random small incisions about 1/2 inch (1 centimetre) deep into the surface of the lamb; tuck a sliver of garlic into each incision.

Step 5

In a small bowl, whisk together the olive oil, rosemary, salt and pepper; rub mixture over the entire surface of the lamb.

Step 6

Place lamb on a rack in a roasting pan and roast for 15 minutes.

Step 7

Reduce heat to 350°F (220°C) and roast for 30 minutes.

Step 8

Baste well with mint glaze; repeat basting after 15 minutes.

Step 9

Continue roasting until meat registers 125°F (52°C) on an instant-read thermometer for medium-rare, 135°F (57°C) for medium or 145°F (63°C) for medium-well - about 5 - 10 minutes longer. Cover lightly with foil and allow meat to rest for 15 minutes (temperature will continue to rise another 5 to 10 degrees while resting).

Step 10

While the lamb is resting, prepare the glazed vegetables.

For the glazed carrots and radishes:

Step 1

Trim the tops and bottoms off the radishes and reserve the greens; quarter the radishes into wedges.

Step 2

Cut the stems from the reserved greens and roughly chop; set aside.

Step 3

In a large skillet, melt 2 tbsp (28 g) of butter over medium heat. Add the radishes and carrots and cook, stirring frequently, for 8 minutes.

Step 4

Add the garlic and cumin; cook 3 minutes.

Step 5

Increase heat to medium high and add stock. Simmer until liquid has been reduced by half, 4 to 5 minutes.

Step 6

Add Redpath ® Dark Brown Sugar, white wine vinegar, salt and pepper; cook, stirring, for 1 minute.

Step 7

Add reserved radish greens and cook until just beginning to wilt.

Step 8

Carve rested lamb into slices and serve warm, accompanied by the candied vegetables.

For the glaze:

Step 1

Combine cornstarch and 2 tablespoons (30 ml) of water in a small bowl. Whisk together the rest of glaze ingredients in a small saucepan and set over medium heat. Cook, stirring until sauce begins to bubble. Add cornstarch mix and continue stirring until sauce is thickened and translucent, about 1 minute; set aside.

For the salmon:

Step 1

Cut salmon into 4 equal portions and dry well with paper towels; sprinkle skin side with salt. Heat vegetable oil in a large frying pan over medium heat. When oil is shimmering, place fillets in pan skin side down. Press down lightly with a spatula and allow to cook 3 minutes.

Step 2

Turn broiler on high and set rack about 8 inches (20 centimetres) below heat source. Line a baking sheet with parchment paper or aluminum foil and place seared salmon fillets on it skin side down. Brush glaze generously over each fillet and set under broiler for 4 minutes. Baste salmon again with rest of glaze and broil until glaze is bubbling and salmon is just cooked through, about 3 more minutes, depending on thickness of salmon.

Step 3

Let rest five minutes and serve with toasted sesame seeds and green onions to garnish.

For the pastry:

Step 1

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

Step 2

In a large bowl whisk together the all-purpose flour, whole wheat flour, Redpath® Granulated Sugar, rosemary, salt, and black pepper until well combined. Add in the cold, cubed butter. With a pastry blender cut butter into the dry ingredients until it resembles coarse sand with a few pea-sized pieces.

Step 3

With a fork stir in cold water, a tablespoon at a time, until it just forms a dough. Dough should not feel wet.

Step 4

Bring dough together and pat into a disc. Wrap well in plastic wrap and place into the fridge to rest and chill; 30 minutes.

For the filling:

Step 1

In a small bowl, whisk together the olive oil, the Redpath® Demerara Style Sugar, and salt until well mixed.

Step 2

Place the sliced beets into one bowl. In another bowl, place the butternut squash rounds. Divide the oil mixture between the 2 bowls. Toss to evenly coat. Spread the beets in a single layer on one of the baking sheets. Spread the butternut squash pieces on a second baking sheet. Place into the oven to roast; about 10 minutes, or until tender but still firm. Remove from oven. Reduce temperature to 375°F (190°C) when the beets and squash have finished cooking.

Step 3

Transfer the beets to the same baking sheet as the squash. Wash and reline empty baking sheet with parchment.

Step 4

In a small bowl, combine the goat cheese, kale, garlic, and black pepper until thoroughly combined.

Step 5

On a lightly floured surface, roll dough into a 14 inch (36 centimeter) circle. Carefully place onto the prepared baking sheet.

Step 6

Set aside 2 tablespoons of the goat cheese-kale mixture for the top of the galette. Spread the remaining mixture onto the dough, leaving a 2 inch (5 centimeter) margin from the edge.

Step 7

Arrange and slightly overlap the beet and squash slices over the goat cheese-kale mixture. Dot the reserved cheese and the tablespoon of butter over the vegetables. Fold/pleat the pastry over the beets and squash.

For the egg wash:

Step 1

Whisk together the egg with the cream or milk. Using a pastry brush, brush the crust with the egg wash.

Step 2

Place the galette into the preheated oven. Bake for 35 to 40 minutes, or until crust is a deep golden brown. Remove from oven. Allow to cool on the pan for about 5 minutes before slicing. Serve immediately.

For the salmon:

Step 1

Preheat oven to 375°F (190°C) and line a medium baking sheet with aluminium foil.

Step 2

In a medium bowl mix together Redpath® Golden Yellow Sugar, butter, pecans, cumin, salt, and pepper using a fork until it comes together and is slightly crumbly.

Step 3

Place salmon fillets on prepared baking sheet, brush with an even amount of mustard. Divide sugar mixture between the tops of each fillet, and press it until it adheres to mustard.

Step 4

Place in preheated oven and bake for 17 to 20 minutes, or until salmon reaches an internal temperature of 158°F (70°C).

For the dressing:

Step 1

Whisk together Redpath® Organic Granulated Sugar, lemon juice, mustard, minced garlic, salt, and pepper in a medium bowl. Drizzle with olive oil, whisking to emulsify dressing.

For the salad:

In a large bowl gently fold together shaved asparagus and arugula, divide between 4 plates. Drizzle with desired amount of dressing and top with cooked salmon. Garnish with parmesan.

Step 1

In a medium sauce pan combine the Redpath® Dark Brown Sugar, water, fresh mint, dried mint and cloves. Set over medium heat and bring to a simmer for 5 minutes. Set aside and allow to steep for 30 minutes.

 

Step 2

Strain syrup through a fine mesh sieve, pressing the solids to extract all the liquid. Discard the solids.

Step 3

In a large punch bowl with a capacity of at least 4 litres, stir together the cooled syrup, cranberry juice, white rum, Aperol and lime juice. Chill if not serving immediately.

Step 4

When ready to serve add the soda water and ice. Float optional garnishes on top and serve.

 

For the pumpkin spice syrup:

For serving individual cocktails:

For serving a group:

Step 1

Juice your orange and clementine, set aside. Slice open your pomegranate and remove all the seeds, and set them aside as well.

Step 2

Pour the cider into a large pot and heat on low for a few minutes.

Step 3

Add all the spices, the citrus juices, and the pomegranate seeds to the cider and turn the heat up until the mixture starts to boil. Once it starts boiling, reduce the heat and bring the mixture to a simmer. Let it simmer for 5 to 8 minutes.

Step 4

Add the sugar a little at a time and taste after each addition to get the perfect combination of sweetness and spices.

Step 5

Once the cider has been sweetened to your taste, you can begin serving. You can leave the spices in or strain the cider before serving.

Recipe adapted from recipe from Jamie Oliver's Kitchen.

For the pomegranate rosemary syrup:

Step 1

In a small pot, combine unsweetened pomegranate juice, the Redpath® Dark Brown Sugar, and the sprig of fresh rosemary. Place onto medium heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and cover with a lid or plastic wrap. Allow flavours to infuse and for the syrup to cool to room temperature; about 20 minutes. Strain mixture and discard rosemary.

Step 2

Place syrup into the fridge to chill until needed.

For the cocktail:

Step 1

In a large pitcher filled halfway with ice, pour the unsweetened pomegranate juice, pomegranate rosemary syrup, grapefruit juice, and rum. Stir until well mixed.

Step 2

Before serving, top with club soda and gently mix to combine.

Step 3

Pour into glasses filled halfway with ice. Garnish with pomegranate arils and a sprig of fresh rosemary in each glass.

For the simple syrup:

Step 1

Dice pears. In a small saucepan, over medium heat, place water, sugar, diced pears, vanilla bean (seeds and pod included), sliced ginger, cloves, orange peel, and star anise.

Step 2

Bring to a boil and stir to dissolve sugar. Lower heat and simmer syrup for 15 minutes. Turn off heat, cover pot with plastic wrap. Let steep for at least 20 minutes, preferably overnight, or until syrup has completely cooled. Strain and discard solids.

For the assembly:

Step 1

Fill 4 lowball glasses halfway with ice. In a large pitcher or shaker filled halfway with ice, pour in pear nectar and vodka. Add in pear simple syrup. Stir or shake vigorously. Strain into prepared glasses. Garnish with a whole star anise or pear slice or orange twists.

Step 1

In a small pot over medium heat, combine the Redpath® Dark Brown Sugar with the water, sliced ginger, and peppercorns. Bring mixture to a boil, stirring to dissolve sugar. Reduce heat to low and simmer; 5 minutes. Remove from heat, cover, and allow ginger and peppercorns to infuse into the syrup. Cool completely; 30 minutes.

Step 2

Strain cooled syrup into a measuring cup (or airtight container, if prepping a few days in advance). Discard peppercorns.

Step 3

Add the strips of orange zest to the bottom of a small pitcher. Add in the ginger syrup and orange juice. With a muddler or a spoon, muddle the orange peel with the rest of the ingredients; about 1 minute.

Step 4

Add in the whisky and some ice. Stir to combine. Just before serving, top off with ginger beer.

Step 5

Decorate glasses with desired garnish.

For the chocolate syrup: 

1. Pour water into a small saucepan, then gently whisk in the sugar, cocoa, and salt.

3. Stir up some simple and delicious syrup. 

6. Strain into martini glasses, and garnish with raspberries, if desired. Serve immediately.

For the cinnamon simple syrup:

Step 1

Place Redpath® Golden Yellow Sugar, water and cinnamon in a small pot; bring to a simmer over medium heat. Simmer stirring until sugar has dissolved. Remove from heat and let cool. Once cooled store in an airtight container until needed for up to 3 weeks.

 

For the drink:

Step 1

Remove zest from orange using a sharp vegetable peeler, trimming off any rind. Place in a medium pot along with dried sorrel buds, ginger, and cinnamon.

Step 2

Bring to a boil over medium-high heat, cover and remove from heat. Allow to steep for 1 hour. Place in fridge and allow to cool completely.

Step 3

Strain through a fine sieve and divide between 4 ice-filled glasses. Stir in desired amount of cinnamon simple syrup and garnish with a lime wedge.

For the simple syrup:

Step 1

In a small heavy-bottomed pot combine water, the Redpath® Golden Yellow Sugar, sliced ginger, rosemary sprigs, and cinnamon stick (broken in half).

Step 2

Place pot over medium-high heat and bring to a boil, stirring to dissolve sugar. Reduce heat to low and allow to simmer; 2 minutes.

Step 3

Remove pot from heat, cover, and allow syrup to cool and the flavours to infuse into the sugar mixture; at least 20 minutes.

Step 4

After syrup has cooled to room temperature, strain simple syrup into a clean container. Discard ginger, rosemary, and cinnamon stick. Place in fridge until needed.

For the sangria:

Step 1

In a large pitcher, add in the sliced plums, pomegranate arils, and clementine slices. Pour in the wine and gently stir to combine.

Step 2

Cover and place in the fridge to chill; at least 4 hours, but preferably overnight for best flavour.

Step 3

When ready to serve, add in the rosemary-cinnamon simple syrup and orange liqueur. Stir to combine. Top off with ginger beer.

Serve over ice. Decorate with desired garnishes.

Step 1

Set oven rack to the middle position. Preheat oven to 450°F (232°C).

For the crust:

Step 1

In a large bowl, combine the graham cracker crumbs, the Redpath® Golden Yellow Sugar, cinnamon, and salt until thoroughly mixed.

Step 2

Slowly add the melted butter to the graham cracker crumbs and mix well.

Step 3

Press the mixture evenly into a 9-inch or 9½-inch deep dish pie plate. Set aside in the fridge until needed.

For the filling:

Step 1

In a small bowl, whisk together the flour, cinnamon, salt, ginger, nutmeg, cloves, cardamom, and black pepper, if using, until well combined.

Step 2

In a large bowl, whisk together the pumpkin puree, the Redpath® Golden Yellow Sugar, and the spice mixture until thoroughly blended. Whisk in the lightly beaten eggs and vanilla extract. Set aside to allow flavours to meld.

Step 3

In a microwave-safe bowl or measuring cup, heat the cream until warm. Alternatively, heat cream in a small saucepan over medium heat until it just begins to steam; do not simmer.

Step 4

Gradually add the warm cream while carefully stirring with the whisk until the mixture is creamy and smooth.

Step 5

Place the prepared crust onto a rimmed baking sheet. Pour the warm pumpkin mixture into the prepared crust.

Step 6

Place baking sheet into the preheated oven for 10 minutes at 450°F (232°C). Rotate pie and lower the oven temperature to 350°F (177°C) and continue to bake for about 45 minutes. The surface of the pie should be set, and the centre should have a slight jiggle when gently nudged.

Step 7

Carefully remove pie from the oven and place it onto a wire cooling rack to cool completely, and filling is set; about 2 to 3 hours. Place the cooled pie into the fridge to chill and firm up; this will make it easier to slice.

Slice with a sharp chef’s knife. If not serving immediately or if there are leftovers, wrap the pie well and place in the fridge for up to 5 days.

For the crust:

Step 1

In a large bowl, whisk together the flour, salt, and baking powder until well mixed. Add in the cubed shortening, and toss with the flour mixture. With a pastry blender, cut the shortening into the flour until it resembles coarse sand with a few pea-sized lumps.

Step 2

In a measuring cup, whisk the egg. Remove one tablespoon and (15 ml) one teaspoon (5 ml) of the beaten egg. Reserve for the egg wash.

Step 3

Add the vinegar and vanilla extract into the measuring cup. Add cold water until it measures ½ cup (125 ml); whisk together.

Step 4

Pour the liquid into the dry ingredients. With a rubber spatula, mix until just combined; do not overmix. Do not knead dough.

Step 5

Gently shape dough into a flat disc and wrap in plastic wrap. Place into the fridge to chill; at least 30 minutes.

Step 6

On a well-floured work surface, roll chilled pie dough (⅛- to ¼-inch thick) into a 14-inch round. Transfer rolled dough into a 9½-inch pie plate. Trim and crimp edges. Place into the fridge to chill; at least 10 minutes.

For the filling:

Step 1

Preheat oven to 350°F (177°C).

Step 2

In a large measuring cup, whisk together the Redpath® Dark Brown Sugar, flour, cinnamon, and salt. In a microwaveable bowl or small measuring cup, warm the heavy cream and butter at 20-second intervals until butter is melted. Add the cream into the sugar and stir until well blended.

Step 3

Arrange sliced apples in a circular pattern on the bottom of the chilled crust. Pour the dark brown sugar mixture over the apples, ensuring apples are coated in sauce.

Step 4

With the reserved beaten egg, whisk in a teaspoon of cream, milk, or water to create an egg wash. With a pastry brush, lightly brush the egg wash onto the crust.

Step 5

Place pie into the preheated oven and bake for 60 to 75 minutes or until apples are tender and crust is a deep golden colour.

Step 6

Remove from oven and cool completely on a wire cooling rack; at least 4 hours. To ensure a clean slice, place into the fridge for an additional 1 to 2 hours before slicing to allow juices and filling to firm up.

To prepare the tart crust:

Step 1

In a food processor, fitted with the metal blade, process pecans with Redpath® Granulated sugar until finely ground, about 20 seconds. Add flour and salt; pulse to combine. Scatter butter over flour mixture and pulse 5 times. Beat yolk and vanilla in a small bowl and drizzle over dough. Pulse until dough clumps and just comes together, 5 to 8 times. Knead dough a few times, wrap in plastic and chill for 1 hour.

Step 2

Preheat oven to 325°F (165°C). Grease a 9-inch (23 centimetre) tart pan with removable bottom.

Step 3

Crumble chilled dough over bottom of pan and press evenly over base and up the sides. Freeze dough for 30 minutes. Place frozen shell on middle rack of oven and bake until golden brown, 30-35 minutes. Remove from oven, press any puffed up areas lightly with a spoon. Place tin on a wire rack and cool completely.

To prepare the custard:

Step 1

In a medium saucepan combine milk, cream, ground cinnamon, salt, cinnamon sticks, scraped vanilla beans and pods. Heat to simmering, cover, and set aside to steep for 20 minutes.

Step 2

Once steeped, remove cinnamon sticks and vanilla bean pod. Heat again to barely simmering.

Step 3

Meanwhile, in a medium bowl whisk together the egg yolks, ½ cup granulated sugar, and cornstarch. Continuously whisking, very slowly pour the hot milk into yolk mixture. Once fully combined, return mixture to saucepan and cook over medium heat. Cook, stirring vigorously until mixture begins to thicken to a pudding-like consistency, and bubbles to break the surface. Immediately pour through a fine sieve and stir in butter. Cover with plastic wrap directly on surface of custard and chill.

To prepare the apple roses:

Step 1

Fill a large bowl with cold water and lemon juice (if you use more than one type of apple prepare a bowl of lemon water for each).

Step 2

Cut apple away from the core in four large chunks, and using either a sharp knife or a mandolin, cut each chunk into very thin slices (about 1/16 of an inch / 0.15 cm) and place in lemon water.

Step 3

Once all apples have been sliced, drain the water and microwave until pliable (2 - 3 minutes); set on plate to cool.

Step 4

Place 8 slices of apple in a row with the ends overlapping and the peel all facing the same way. Gently roll up the apples into a rosebud shape. Pick up the bud and continue wrapping apple slices around rosette until desired size is achieved. For larger roses set the rolled apples on a board and continue to add overlapping slices.

Step 5

Place finished rose in a paper-lined muffin tin or small bowl to help keep their shape while the rest are rolled.

To assemble:

Step 1

Preheat oven to 350°F (175°C).

Step 2

Spoon cooled custard into baked shell and smooth surface. Place apple roses over custard, using extra rolled apple slices to fill in gaps. Bake tart for 15 minutes. Cool tart on a wire rack.

Step 3

Heat jelly and water in a small saucepan until jelly is dissolved. Brush gently over cooled tart.

Step 4

Enjoy at room temperature, or chilled.

For the crust:

For the pastry cream:

To assemble:

For the cake:

Step 1

Preheat the oven to 350°F (177°C). Lightly grease and line a 9 x 5 inch loaf pan with parchment paper, ensuring the longer sides have a 2-inch overhang for easy removal.

Step 2

In a small bowl, combine the buttermilk and pumpkin puree and mix until just incorporated.

Step 3

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, the Redpath® Golden Yellow, and the Redpath® Granulated Sugar until light and fluffy; about 2 minutes. Add in eggs, one at a time, and continue mixing until fully incorporated. Mix in the vanilla extract.

Step 5

Alternating, add the flour mixture and pumpkin mixture to the butter-sugar mixture, beginning and ending with the flour mixture; do not overmix.

Step 6

Pour batter into the prepared loaf pan and bake for 40 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Let cake cool in the pan; 10 minutes. Carefully remove the cake from the pan and place onto a wire cooling rack to cool completely.

For the whipped cream:

Step 1

In a small bowl, mix the pumpkin puree, cinnamon, and allspice together until well combined. Set aside.

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream on medium speed until it just begins to thicken. Increase the speed to high and beat until soft peaks form; about 2 minutes.

Step 3

Once the heavy cream has reached the soft peak stage, reduce the speed to medium-low and add 1 cup (120 grams) of the Redpath Icing Sugar, ½ cup at a time. Once the icing sugar has been mixed in, turn off the mixer.

Step 4

Gently fold the pumpkin mixture into the whipped cream. If the cream is not thick enough, add the remaining 1 cup of the Redpath® Icing Sugar, ½ cup (60 grams) at a time. Cover and place into the fridge until needed.

For the ganache:

Step 1

In a small pot, bring heavy cream to a simmer; remove from heat.

Step 2

Place the chopped chocolate into a heatproof bowl. Carefully pour the hot cream over the chocolate. Let sit for 2 minutes and slowly stir until chocolate is melted and mixture is smooth. Set aside to cool.

To assemble:

Step 1

Use a large serrated knife to carefully slice the completely cooled cake into 3 layers.

Step 2

Place the bottom layer onto a cake stand or serving plate and top ⅓ of the pumpkin whipped cream. Repeat with the remaining cake layers.

Step 3

Pour the cooled ganache over the cake. Let the cake set for 30 minute to 1 hour before cutting. Store any leftovers covered or an airtight container in the refrigerator.

 

Step 4

Pipe or dollop some of the pumpkin whipped cream on top, if desired.

The recipe is adapted from here.

For the pie crust:

Step 1

In a large bowl, whisk together the flour, Redpath® Icing Sugar, and salt until thoroughly mixed. With a pastry blender or hands, cut the butter into the dry ingredients until there is a mixture of butter sizes, from coarse sand, small pea-sized, to slightly larger pieces.

Step 2

Whisk together the egg with the vanilla. With a fork, stir into the dry ingredients. Add water, a tablespoon at a time, to the mixture until a dough just begins to form.

Step 3

On a lightly floured surface, knead dough just until it comes together; do not overwork. Form into a disc and wrap in plastic wrap. Chill in fridge for at least 30 minutes.

Step 4

On a floured work surface, roll chilled dough into a 14 inch circle. Carefully press into a 9” deep dish pie plate. Crimp edges as desired. Place pie dish into the fridge to chill until needed.

For the cranberry pecan filling:

Step 1

Preheat oven to 425°F (218°C). Position oven rack on the lower third of the oven. Place a baking sheet onto the rack to preheat.

Step 2

In a large bowl, whisk together the Redpath® Dark Brown Sugar, Redpath® Granulated Sugar, and cornstarch. Lightly toss the cranberries in the sugars.

Step 3

In a large saucepan combine the cranberry mixture and orange juice over medium heat. Bring to a simmer, stirring until sugars are dissolved and some of the cranberries have burst and mixture is slightly thickened; about 10 minutes. Remove from heat, stir in butter. Set aside to cool slightly.

Step 4

In a medium bowl, whisk together the eggs, bourbon, vanilla extract, cinnamon, salt, and orange zest until thoroughly combined.

Step 5

Temper the egg mixture with the warm cranberry sauce, whisking continuously after each addition. When the egg mixture is about the same temperature as the cranberry sauce, whisk the contents into the remaining cranberry sauce. Add the toasted pecan pieces into the mixture; stir to combine.

Step 6

Pour into the prepared pie shell. Smooth the filling and arrange or sprinkle the whole pecan pieces over the surface.

Step 7

Place pie onto the preheated baking sheet and bake for 15 minutes.

Step 8

Reduce heat to 350°F (175°C) and continue to bake for another 30 to 35 minutes, or until the crust is deep golden in colour and the filling is set.

Step 9

Carefully remove pie from the oven. Transfer pie to a wire rack to cool completely before attempting to slice; at least 3 hours.

 

For the dark chocolate crust:

Step 1

In a medium bowl, combine the chocolate cookie crumbs, Redpath® Dark Brown Sugar, cinnamon and salt, until thoroughly mixed.

Step 2

In a small microwaveable bowl, or a measuring cup, melt butter in the microwave at 15 second intervals until just melted. Stir in the pure vanilla extract.

Step 3

Pour contents into the crumb mixture, mixing together until the mixture looks like wet sand.  

Step 4

Firmly press crumbs into a 9 x 1 inch (23 x 2.5 centimetre) tart pan with a removable bottom. To make it easier to unmold the finished tart, place a round of parchment onto the removable bottom before pressing in the crumbs.

Step 5

Place the crust into the freezer to chill and firm up; at least 20 minutes or overnight.

For the white chocolate filling:

Step 1

Place the tablespoon (15 millilitres) of cold water into a small microwaveable bowl and evenly sprinkle the gelatin over the surface. Set aside to allow the gelatin to bloom; about 5 minutes.

Step 2

Place the finely chopped white chocolate into a medium-sized heatproof bowl. Place bowl over a pot filled with about 2 inches (5 centimetres) of just-simmering water; ensure bottom of the bowl does not touch the surface of the water. With a rubber spatula, slowly stir the chocolate until about half is melted. Remove from heat. 

Step 3

In a small pot, bring the heavy cream and salt to a simmer. Pour the hot cream over the white chocolate. Wait about 1 minute before slowly stirring the contents together from the centre of the bowl. Slowly stir until chocolate is smooth and well-combined.

Step 4

Remove prepared crust from the freezer.

Step 5

Place the bloomed gelatin in the microwave and heat for 10 to 20 seconds, until the gelatin is dissolved. Pour the gelatin mixture into the still-warm chocolate ganache, while constantly stirring to ensure gelatin is mixed into the ganache.

For the assembly:

Step 1

Stir ganache every so often until it reaches room temperature. Pour ganache into the tart shell. Place into the fridge for about 5 minutes to let it set slightly.

Step 2

In a small bowl, stir the hot water into the jam.

Step 3

Remove tart from fridge. With a small spoon, spoon large and small dots of raspberry jam on the surface of the white chocolate ganache. Draw a skewer through the jam to create swirls and hearts.

Step 4

Place tart into the fridge to chill and set; at least 4 hrs.

Step 5

Carefully remove the outer ring and the removable bottom from the tart. Place tart onto a serving platter. Slice with a warmed, sharp chef’s knife. Serve as is, or garnish with fresh raspberries (if available) and/or some chantilly cream. 

For the topping:

Step 1

Position a baking sheet onto the middle rack of the oven. Preheat oven to 350°F (177°C). 

Step 2

Press a 12-inch round of parchment into a 9-inch springform pan to create an impression of the bottom of the pan. With a pair of scissors, snip a few cuts, 1½ inch or so long, towards the outline of the base of the cake pan, about 2 inches apart all around the parchment round. This will help the sides to lay flat against the sides of the pan.

Step 3

Lightly grease the pan and line with the cut parchment. Smooth the edges of the parchment up the sides of the greased pan. Lightly grease parchment paper to “seal” the seam and help create a barrier from leaks.

Step 4

Measure out half of the cranberries (1¾ cups / 193 grams) and evenly spread onto the parchment-lined bottom of the cake pan. Set aside.

Step 5

Sprinkle the Redpath® Golden Yellow Sugar into a medium heavy-bottomed pot or saucepan. Add butter. Place over medium-high heat and with a heat-proof spatula or wooden spoon, heat until sugar and butter are completely melted. Reduce heat to medium. Stir to completely combine. Cook mixture until sugar is bubbling and thickened into a thick glaze; 2 minutes.

Step 6

Carefully add in the remaining 1¾ cup of cranberries, pure vanilla extract, and salt. Sugar glaze will seize with the addition of the cranberries but will re-melt. Stir to coat cranberries. Cook until cranberries begin to soften and glaze is completely melted; 2 to 3 minutes.

Step 7

Evenly pour the cranberry-sugar mixture into prepared cake pan over the fresh cranberries. Ensure the bottom is completely covered in cranberries. Tap the pan against the work surface to help the glaze spread evenly. Set aside to cool to room temperature.

 

For the cake:

Step 1

In a large bowl, whisk together flour, cornstarch, baking powder, cinnamon, baking soda, and cloves until thoroughly mixed. Set aside.

Step 2

In a small bowl, whisk together cocoa powder, instant espresso powder, and salt until no lumps remain. Stir in the hot milk until thoroughly combined; it will form a thick paste. Set aside to cool.

Step 3

In a small bowl, whisk egg whites until frothy. Whisk in the sour cream, orange zest, and pure vanilla extract until blended. Set aside.

Step 4

In the bowl of a stand mixer, using the paddle attachment, combine canola oil, butter, the Redpath® Dark Brown Sugar, and the Redpath® Granulated Sugar. Cream on low speed until just combined; scrape down sides. Increase speed to medium-high and beat until very pale in colour; 3 minutes.

Step 5

Add in the cooled cocoa mixture. Cream until well-mixed; 2 minutes.

Step 6

Add in the egg yolks. Cream on medium-high speed until fully incorporated into the mixture.

Step 7

Add half of the dry ingredients into mixing bowl. Mix on low speed until just combined. Add in the egg white mixture and mix on medium-low speed until well mixed. Add in the remaining dry ingredients, start on low and then increase speed to medium-high; beat for 2 minutes.

Step 8

Transfer the batter into the springform pan. Gently spread cake batter evenly over the cranberries. Place the springform pan onto the preheated baking sheet. Bake for 15 minutes. Reduce heat to 325°F (163°C) and bake for 50 to 55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Let cake cool in pan; 10 to 15 minutes.

Step 9

Run a small offset spatula around the cake. Place desired serving dish over the pan and invert. Release the sides of the pan, and carefully remove the cake bottom and parchment paper.

Serve warm or at room temperature. 

Store leftovers in an airtight container at room temperature.

For the brownie batter:

Step 1

Preheat oven to 350°F (177°C). Line and lightly grease an 8 x 8 inch (20 cm x 20 cm) or an 11 x 7 inch (27 cm x 17 cm) baking pan with parchment paper, making sure that it hangs over the sides of the pan. (This makes the brownies easy to remove after baking.)

Step 2

In a large bowl, whisk the Redpath® Granulated Sugar, melted butter, and vanilla extract together until well combined.

Step 3

Whisk in the eggs, one at a time.

Step 4

Sift in the flour, cocoa powder, ground cinnamon, and salt. Using a wooden spoon or spatula, stir in by hand, until the batter is smooth and thick. Set aside.

For the cheesecake batter:

Step 1

In a large bowl, beat the softened cream cheese and the Redpath® Granulated Sugar together until smooth.

Step 2

Beat in the egg until well incorporated.

Step 3

Add in the pumpkin puree and vanilla extract. Mix until thoroughly combined.  

Step 4

Add the flour, cinnamon, ginger, and cloves to the batter. Mix until the batter is smooth.

For the assembly:

Step 1

Spread ⅔ of the chocolate brownie batter into the prepared pan.

Step 2

Transfer all of the pumpkin cheesecake batter over the top. Do not mix the two together.

Step 3

Drop the remaining brownie batter over the cheesecake batter in large dollops. To make the swirls, run a butter knife back and forth through the batters.

Step 4

Place into the preheated oven and bake for 30 to 40 minutes, or until a skewer inserted into the center comes out with a few crumbs still clinging to it.

Step 5

Let cool in pan completely, then gently lift the brownies out of the pan. Slice into squares and serve immediately, or store in an airtight container for up to 4 days in the fridge.