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Puff Pastry Hors d’Oeuvres

Ingredients:

• All purpose flour for dusting
• Puff pastry sheets (if using store bought, remove from fridge for at least 15 mins before rolling out)
• 1 egg

For the Filling:

• Cured meats
• Vegetables
• Fruit and preserves
• Cheeses

Directions:

1. Prepare your work surface by dusting it with some flour. Preheat your oven to 400 degrees F.
2. Roll out your puff pastry until it is approximately ¼ inch thick
3. Cut your puff pastry into desired shapes. You can cut them into simple squares or use cookie cutters to make circles or other shapes. Transfer to a parchment lined baking sheet.
4. Place some filling into the centre of each pastry shape. Be creative with your filling combinations. Meats and cheeses work well together. Vegetables and cheese are another good combo. Fruit and cheese is an unexpected sweet and savoury option.
5. Fold your pastries into your desired shape. You can fold squares in half to create triangular turnovers. You can place circles into muffin tins to create a tart shape. If you shape them into completely enclosed shapes like dumplings, consider cutting some holes or slits on the top to let some steam out while they bake.
6. Beat the egg with a bit of water to create an egg wash. Brush a light coating of egg wash onto your pastries (just the exposed puff pastry, not the filling) using a pastry brush.
7. Bake for 17 - 20 minutes (smaller pastries will take less time), or until the pastry is puffed and golden. Remove from oven and serve warm or at room temperature. 

Lychee Jasmine Tea Mocktail

Ingredients:

• ⅓ cup lychee nectar
• ⅓ cup iced jasmine green tea
• Splash of club soda
• Lychee fruit for garnish

Directions:

1. In a fancy cocktail glass, pour lychee nectar and iced green tea and stir to combine
2. Top with a splash of club soda and stir gently
3. Garnish with a single lychee fruit on a cocktail pick, or other fruit of your choice

Level up your popcorn

Ingredients:

• 8 - 10 cups popped popcorn
• 1 ½ cups white chocolate chips
• 1 cup crushed chocolate sandwich cookies or other crunchy cookies

Directions:

1. Spread out all the popped popcorn on a rimmed baking sheet lined with parchment paper.
2. Melt the white chocolate chips in the microwave or by using a double boiler.
3. Drizzle the white chocolate over all the popcorn.
4. Sprinkle the crushed cookies over the popcorn while the chocolate is still melted and sticky.
5. Let cool until the chocolate has solidified.
6. Break up the popcorn and place in a sealed bag until ready to serve.

Hand Rolled Truffles

Ingredients:

• 8 ounces dark chocolate (approximately 225g), finely chopped
• 2/3 cup heavy cream
• 1 Tbsp softened unsalted butter
• Toppings: flaky sea salt, unsweetened cocoa powder, finely chopped nuts, toasted shredded coconut, sprinkles, icing sugar

Directions:

1. Combine chocolate and butter in a heat-proof bowl; set aside.
2. Heat the heavy cream until it gently simmers, either on the stovetop or in the microwave.
3. Pour the hot cream over the chocolate and butter. Cover and let sit for 5 minutes, then stir until smooth and glossy.
4. Transfer the mixture to a shallow dish (like a square cake pan) and cover with plastic wrap. Refrigerate for at least 1 hour.
5. Let the mixture sit at room temperature for 5-10 minutes, then scoop and roll into small balls.
6. Roll each ball in desired toppings. Store truffles in an airtight container at room temperature for up to 4 days, or refrigerate for up to 2 weeks.

Caramel Corn Cake

Ingredients:

For the cake:

• ½ cup yellow cornmeal
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, room temp
• 1 ⅓ cups granulated sugar
• 3 eggs, room temp
• 1 tsp pure vanilla extract
• 2 Tbsp maple syrup
• 1 ½ cups buttermilk, room temp

For Caramel Swiss Meringue Buttercream

• 6 large egg whites
• 2 cups granulated sugar
• 2 cups unsalted butter, room temperature
• ⅓ cup dulce de leche or caramel sauce
• Pinch of salt

To Assemble

• Cake rounds
• Buttercream
• Caramel sauce
• Caramel popcorn
• Any additional toppings of your choosing (nuts, sprinkles, etc.)

Directions:

For the Cake

1. Preheat the oven to 350°F. Line two 8″ cake pans with parchment paper and spray with cooking spray.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Set aside.
3. In a stand mixer with the paddle attachment, beat butter on high for 1-2 minutes until light and fluffy. Add sugar and beat for another 3 minutes.
4. Add eggs one at a time, mixing fully after each addition. Then mix in vanilla and maple syrup.
5. Alternate adding the dry ingredients and buttermilk: start with ⅓ of the dry ingredients, then half the buttermilk, another ⅓ of dry ingredients, the remaining buttermilk, and finish with the dry ingredients. Mix the entire time until just combined.
6. Divide the batter evenly between the pans and bake for 30-33 minutes, or until a toothpick / cake tester inserted in the centre comes out clean.
7. Cool the cakes in the pans for 10 minutes before unmoulding and transferring to a wire rack to cool completely.

For the Caramel Swiss Meringue Buttercream

1. In a heatproof bowl, whisk sugar into the egg whites. Place the bowl over a saucepan with 2 inches of simmering water over medium heat. Ensure the bowl does not touch the water.
2. Whisk constantly until the sugar dissolves and the mixture thins out, about 4 minutes. It should be frothy white on top. Check by rubbing a bit between your fingers—there should be no sugar granules—or use a thermometer to ensure it reaches 160°F.
3. Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff, glossy peaks form and the meringue is no longer warm, about 10-15 minutes. If peaks don’t form, chill the bowl in the fridge for 10 minutes, then continue beating.
4. Switch to the paddle attachment. On medium-high speed, add the butter 1 tablespoon at a time, ensuring each addition is fully mixed before adding the next.
5. Once all the butter is incorporated, reduce to medium speed and beat in the caramel and salt until fully combined, about 30 seconds.

To Assemble

1. Place your bottom cake round on a serving platter or cake round.
2. Drizzle the cake round with caramel sauce (optional) and then top the cake round with caramel buttercream and spread to the edges
3. Placed the second cake round on top and then frost the entire cake with buttercream. Decorate with more buttercream, drizzled caramel sauce, and caramel popcorn.