RASPBERRY JAM DANISH WREATH
Serves: 12
Make ahead tip: You can prepare the wreath up until it’s time to bake the day before and then chill in its pan until ready to bake.
Alternatively, freeze in its pan for up to 3 months and thaw overnight in the fridge before letting it rise on the counter for about 2 hours prior to baking.
Store the baked wreath, well wrapped, for 2 to 3 days at room temperature. Do not refrigerate. You can also freeze the baked wreath, but once thawed, it will likely be a little softer.
Dough:
3 1/2 cups (875 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
1 pkg. (2 1/4 tsp/11 mL) instant dry yeast
1 tsp (5 mL) fine sea salt
1/4 cup (60 mL) unsalted butter
1 cup (250 mL) 2% milk
1 large egg, at room temperature
Filling and assembly:
1/2 cup (125 mL) unsalted butter, at room temperature
1 cup (250 mL) raspberry jam
1 tsp (5 mL) pure vanilla extract
1 tsp (5 mL) ground cinnamon
1 cup (250 mL) frozen raspberries (still frozen)
1 cup (250 mL) icing sugar, sifted
2 tbsp (30 mL) 2% milk
1. For the dough, stir the flour, sugar, yeast and salt together in a mixing bowl, if mixing by hand, or in the bowl of a stand mixer fitted with the hook attachment.
2. Place the butter in a small saucepan over medium heat to melt and pour the milk over it, letting it warm to about 115 F (46 C).
3. Pour the liquid over the flour mixture, add the egg and mix on low speed until the dough comes together.
4. Increase the speed by 1 level and knead until the dough springs back when touched, about 4 minutes.
5. If mixing by hand, stir the dough with a wooden spoon until it becomes too difficult and then turn it out onto the counter to knead by hand for 6 minutes or until elastic, adding as little extra flour as possible as you go.
6. Place the dough in an ungreased bowl, cover with plastic wrap and let rise on the counter until doubled in size, about 90 minutes.
7. For the filling, beat the butter by hand to soften it and then beat in the raspberry jam, vanilla and cinnamon.
8. Generously grease a 12-inch (30-cm) ovenproof skillet or a 10-inch (25-cm) or 12-inch (30-cm) round baking pan. Turn the risen dough out onto a lightly floured surface and roll it into a rectangle about 20-by-10 inches (50-by-25 cm).
9. Spread the raspberry filling evenly over the dough and sprinkle the frozen raspberries on top. Starting at a long side, roll up the dough.
10. Cut the roll in half widthwise, and then cut each piece in half lengthwise so you have 4 pieces, with the jam now exposed.
11. Hold the first piece by the 2 short ends and twist them in opposite directions. Lay the twisted dough in the pan, with 1 end in the centre.
12. Wrap the dough around the centre end in a spiral, working your way from the centre out toward the sides of the pan.
13. Repeat with the 3 remaining pieces of dough, gradually enlarging the spiral so that it fills the pan — any spaces will fill in as the dough rises.
14. Cover the pan with a tea towel and let the dough rise again at room temperature until almost doubled, 45 minutes.
15. Preheat the oven to 350 F (175 C). Uncover the pan and bake until the wreath is an even golden brown, about 40 minutes. Let cool completely in the pan on a wire rack before glazing.
16. Whisk the icing sugar and milk together and drizzle over the wreath. Let the glaze set for about 1 hour before serving.
17. Serve either directly from the pan or transfer it to a cutting board and slice it into wedges.
Serves: 8
Make ahead tip: When making a salad for a party, wash and trim greens beforehand. They refrigerate well in a resealable bag or a bowl with a lid, with a damp paper towel placed inside.
1 head oak leaf lettuce, trimmed, washed and dried
1 cup (250 mL) chopped radicchio leaves
1 1/2 cups (375 mL) seedless red and/or green grapes, cut in half
4 oz (120 g) crumbly blue cheese
1/3 cup (80 mL) French vinaigrette (recipe follows)
1/2 cup (125 mL) toasted buckwheat kasha (recipe follows)
Salt and black pepper
1. Arrange the oak leaf and radicchio leaves on a serving platter or individual plates. Top the greens with the grapes and crumble the blue cheese overtop. Spoon the dressing over the salad and then sprinkle it with the toasted buckwheat kasha. Finish with a little salt and pepper to serve.
FRENCH VINAIGRETTE
Makes: about 1 cup (250 mL)
Make ahead tip: You can refrigerate the vinaigrette in a 1-cup (250-mL) Mason jar for up to 1 week. Let the vinaigrette sit at room temperature for about 20 minutes before serving.
1/4 cup (60 mL) red wine vinegar
3 tbsp (45 mL) minced shallot, about 1 large
2 tsp (10 mL) Dijon mustard (gluten-free, if required)
2 tsp (10 mL) honey
1/2 cup (125 mL) extra virgin olive oil
1/4 cup (60 mL) water
Salt and black pepper
1. Whisk the red wine vinegar, shallot, mustard and honey together. Slowly drizzle in the olive oil while whisking, followed by the water. Season to taste with salt and pepper and then chill until ready to use.
TOASTED BUCKWHEAT KASHA
Makes about: 1 1/2 cups (375 mL) Make ahead tip: Toasted kasha will keep in an airtight container at room temperature for up to 1 month.
1/2 cup (125 mL) buckwheat kasha
1/3 cup (80 mL) boiling water
2 tbsp (30 mL) pure maple syrup
1. Rinse the kasha in a fine-mesh sieve under cool running water until the water rinses clear. Place it in a heatproof bowl and pour the boiling water overtop.
2. Immediately cover the bowl with plastic wrap and let sit until the water has been absorbed, about 20 minutes.
3. Rinse the kasha again in a finemesh sieve under cool running water, set the sieve over a bowl and let the kasha sit to dry, fluffing it occasionally with a fork, about 20 minutes.
4. Preheat the oven to 350 F (175 C) and line a baking tray with parchment paper.
5. Toss the dry kasha with the maple syrup and spread it in an even layer on the baking tray. Bake for about 25 minutes, stirring occasionally, until it is a rich golden brown.
6. Remove from the oven and let cool on the tray. Crumble the grains and transfer them to an airtight container until ready to use.