Be sure to visit Tableau for some celebratory drinks this Yuletide, as Tableau’s bar team have created some decadent must-try cocktails available only for the Holiday season, including the Candy Cane Lane.
This brilliantly red colored gem is an instant memory machine, taking you right back to when you were five and the smell and taste of candy canes was a thing of unquenchable joy. Bright, clean and refreshing, with an elevated backbone of mint ice cream on the nose, it’s not viscous or too sweet, but just right. This melted candy cane medley is a delicious and fun cocktail that brings us all back to when we were sweet toothed little terrors, but be careful, a few of these and you may find yourself in more than a little trouble…. Remember – Santa knows who’s been naughty or nice.
To try it at home, the recipe is below:
Gin, Menthe Pastille, white chocolate syrup, lemon juice, Cassis and a half rim of crushed candy canes.
1 oz Gin
1 oz Menthe Pastille
½ oz white chocolate syrup
½ oz lemon juice
Crushed candy canes on rim
Mix, shake with ice and double strain into a chilled coupe martini glass, garnish with a half rim of crushed candy canes.
The Latest Brunch Trends at Tableau
Vancouver may be buzzing about lunch and dinner at Tableau, but its brunch menu is the Coal Harbour’s best kept secret. Chef MAC has updated the menu to feature mouth-watering Chicken & Waffles, the Southern Comfort food combination that is the latest brunch trend in the US. It’s the perfect way to escape Christmas shopping madness and spend some quality time with friends and family – why not make it extra festive by swapping the classic Caesar or Mimosa for an Eggnog cocktail?
If you are wishing for something different for a festive feast this year, then you may be tempted by Chef MAC’s French-inspired interpretations of Christmas classics, including succulent Pan Roasted Pheasant Breast with Spiced Apple Compote and an indulgent Eggnog cheese cake. However you like to celebrate the Holiday season, be it a fabulous party or an intimate gathering of family and friends, Tableau is one of the best new restaurants in the city to discover this year. If you are inspired to recreate the recipes at home, Chef MAC explains how below:
Pan Roasted Pheasant Breast with Spiced Apple Compote
Pheasant breast – 4
Olive oil – 2 tbsp
Salt, pepper – to taste
Butter – 4 tbsp
Fresh thyme – 2 sprigs
Rosemary – 1 sprig
Garlic- 1 clove
- Heat a suitable pan on med-high heat
- Season the pheasant with salt and a good crack of pepper. Add the olive oil to the pan. Your oil / pan should be nice and hot.
- Sear the meat skin side down into the pan, make sure you don’t over crowd the pan.
- Let the pheasant continue to cook until you have a nice brown colour on the skin.
- Turn the meat over and turn the heat down. Add the butter, the herbs and the garlic clove to the pan.
- Let the butter gently foam and brown over the pheasant
- Cooking time is approx. 8-10 min depending on the size of the pheasant breasts
Spiced apple compote
Apple – 2
Butter – 2 tbsp
Honey – 1 tbsp
Cinnamon – ¼ tsp
Star anise – 1-2 piece
Allspice – ¼ tsp
Calvados, brandy or apple juice – 1 tbsp
- Any apple, granny smith, gala or ambrosia will work just fine. Peel, core and dice your apples, about a half inch dice
- Heat a small pot on high-med heat. Add your butter. When it starts to melt and foam add your apples
- Sauté for a minute or two and then add the honey and the spices
- Turn down the heat and cook for another couple minutes. Keep stirring
- Add the calvados, brandy, juice and continue to simmer
- Serve warm. This compote can be used right away or reserved for later
Cream cheese – 16oz
Whole egg – 4
Sugar – 1 cup
Eggnog – 1 ½ cup
Dark Rum – 3 tbsp
Salt – pinch
Vanilla extracts – 1 tsp
Butter – 1 cup
Flour – 1 cup
Sugar – ½ cup
Vanilla – 1 tsp
1. Preheat oven to 300 F
- On a piece of baking paper, trace a circle the size of the 9” pan
- Cut out the circle and line the bottom of the pan
- Crumble your shortbread and press into the bottom of the pan. Make sure you have a nice even base covering the whole pan
- In a food processor or mixer combine the cream cheese, eggs and sugar
- When the mixture is well blended add the eggnog, rum, vanilla and salt
- Pour the mixture into the pan over the shortbread base
- Set the cake into the preheated oven and bake for 1 hour. Check by giving the pan a little shake, if it still wiggles bake for another 15-20 min
- Let the cheesecake completely cool to properly set before serving
- Serve with whipped cream and friends!