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Chef Jeff has released our 2012 “Dine Around Abbotsford” Menu. The feature runs from January 16th – February 4th.
Red wine braised imported french escargots
White asparagus, herb butter and sweet peas
Cured salami and roasted red pepper flat bread
Havarti cheese and caramelized onions
Sage, white bean and smoked chorizo sausage soup
Goat cheese cream
Seared and roasted fresh pork loin with green lentil ragout
Green beans and roma tomato
Slow braised organic beef Bolognese over taglietelle pasta
Roasted mushrooms, and fennel
Grilled fresh Lois Lake salmon filet with carrot, orange and ginger emulsion
Herbed cous cous and green asparagus
Chai scented creme brule
$30 per person
This recipe has easily become our favourite since starting the new dessert menu.
After doing a little research on what a ‘panforte’ was, I was a little skeptical.
Fruit cake? Definitely not a favourite of mine. But this cake is truly like no other.
Treat yourself to this non-traditional fruit cake in our restaurant all this week and pair it with our cocktail of the week, a very traditional rum and eggnog.
Or try making our recipe at home! It is easy to prepare and quick to bake.
Yield: 12″ tart, 8 pieces
- Oven temperature at 300′F
- Prepare a tart or cake pan. Brush the pan with butter, put parchment paper on the bottom, then spray with cooking spray or brush again with butter. Set aside.
1 1/2c toasted walnuts
1/2c chopped dried figs
1/2c all purpose flour
1 lemon, zested
1 orange, zested
1tsp ground cinnamon
1/4tsp ground cloves
1/4tsp ground nutmeg
1/4tsp ground coriander
1/4tsp ground cardamom
1 tbsp cocoa powder
- Combine the nuts, fruits, (don’t be affraid to substitute a different nut or fruit. Put your favorites in.) and zests. Mix. In another bowl combine flour, spices and cocoa powder. Mix. Add the flour mixture to the fruit mixture, mix.
3tbsp unsalted butter
- Combine these three ingredients in a small pot. Over low heat, cook, stirring occasionally to prevent scoarching. Bring to a full boil. Boil until reaches 242′F – 248′F on a candy thermometer.
- Now, pour this mixture over the fruit mixture and quickly mix together. You want to move fast because the sugars will cool fast. Still moving quickly, place your final mixture into your prepared pan. Wet your hands lightly with cold water and squish the batter out flat to fill the whole pan.
Place the pan into the center of the oven and bake for 30-40 minutes.
Remove, cool completely on a wire rack.
Use a knife to loosen the edges, remove from pan, and tightly wrap in plastic wrap.
This tart/cake will last for weeks. (if you can keep yourself from eating it!)
A perfect dessert that can be made ahead of time and will ensure to ‘wow’ your family and friends. We serve it here with sweetened mascarpone cream and a reduced port sauce. But I think this dessert can stand on its own.
Definitely a MUST TRY for the holidays!!!
R62 Pastry Chef
You might not think of sweet potatoes for dessert but when combined with caramel sauce, chantilly creme, caramelized pumpkin seeds and a julienned sweet potato “fruit leather”, our Organic Sweet Potato Gateau is sure to impress even the pickiest palate!
All this week at Restaurant 62, we’ll be serving our very refined version of sweet potato pie, so make sure to save room for dessert! And may we suggest the perfect dessert wine for pairing? Our wine of the week, Taylor Fladgate 10 yr Tawney Port pairs perfectly with our Organic Sweet Potato Gateau.
No one can top Chef Rachael’s attention to detail when it comes to her exquisite dessert creations but if you’ve got the time and patience to try this recipe at home, she’s graciously willing to share it here.
1.5 kg boiled, peeled & pureed organic sweet potatoes
200g AP flour
325g Brown sugar
250g cubed butter
5 whole eggs + 1 egg for eggwash
1tbsp vanilla extract
.5 tsp salt
2oz dark rum (Captain Morgan’s Spiced rum is FAB!)
Boil and peel sweet potatoes
While potatoes are still warm, puree them in a food processor or with electric beaters, and gradually add all cubed butter until well mixed. Transfer into large mixing bowl.
In a separate bowl, whisk together eggs, salt and sugar, pour over potato mixture.
GENTLY fold in flour, then add vanilla and rum- mixing evenly
Line a 9″ (or so) baking pan with parchment paper and pour in batter.
Whisk the single egg in a small bowl and brush over top of cake.
Bake at 350′f for approximately 30 minutes, or until the top is golden brown and a toothpick comes out clean when inserted into the center.
Allow to cool at room temperature before refrigerating.
Can be eaten warm or cool, both are lovely!
*For variations, you may add cinnamon, nutmeg, clove etc. to your liking
Recipe courtesy of the fabulous Chef Rachael!