SPINACH AND RICOTTA PIE
Ingredients
Serves 6 to 8
1½ cups (375 ml) cubed pancetta, ½-in (1.25 cm) cubes
1 cup (250 ml) finely chopped green onions
2 garlic cloves, crushed
2 x 10½ oz (300 g) packages frozen chopped spinach, thawed
1 lb (500 g) ricotta cheese
1 egg
½ tsp (2.5 ml) salt
¾ tsp (4 ml) pepper
1 pinch nutmeg
1 tsp (5 ml) dried basil leaves
¼ tsp (1 ml) paprika
1 lb (500 g) phyllo pastry, thawed
⅔ cup (150 ml) melted butter
¼ cup (60 ml) micro greens, for garnish (optional)
1 tbsp (15 ml) pine nuts, for garnish (optional)
Instructions
- In a medium frying pan, fry pancetta. Drain off excess fat and set pancetta aside. In same pan, sauté green onions and garlic, scraping up browned bits from bottom of pan with a wooden spoon, for about 2 minutes, until fragrant. Set aside to cool.
- Squeeze liquid from frozen spinach, should yield about 1½ cups (375 ml). In a large bowl, combine ricotta, spinach, sautéed green onions, garlic and pancetta. Lightly whisk together egg, salt, pepper, nutmeg, basil and paprika. Pour evenly over ricotta mixture and mix until combined. Set aside.
- Preheat oven to 375 F (190 C) and adjust rack to centre position. Generously grease bottom and sides of a 9-in (2.5 L) springform pan
- Unroll phyllo pastry flat onto a clean surface and cover with a tea towel. Place 1 phyllo sheet into springform pan to cover bottom and sides. Allow excess to hang over edge of pan. Generously brush some melted butter over pastry. Rotate pan slightly and place another phyllo sheet over, allowing excess pastry to hang over edge. Generously brush some more melted butter over pastry. Continue this process with additional 10 sheets rotating pan each time to cover all sides evenly.
- Add filling into pan and lightly flatten surface with offset spatula. Centre 1 phyllo sheet over filling and generously brush with melted butter. Rotate pan slightly and repeat layering phyllo sheets and brushing melted butter 3 more times. Loosely fold all excess pastry over top. The surface should look crumpled. Generously drizzle any remaining melted butter over top and bake until golden, about 30 to 40 minutes. Allow to rest for 10 minutes before serving. Garnish with micro greens and pine nuts, if using.
Drink Pairings
VELVET PARSNIP SOUP
Ingredients
Serves 6
2 tbsp (30 ml) grapeseed oil
5 parsnips, peeled and chopped into chunks
1 large fennel bulb, trimmed and chopped into chunks
1 large yellow onion, chopped
2 tsp (10 ml) salt, plus extra
½ tsp (2.5 ml) fennel seeds
4 cups (1 L) water
1 bay leaf
½ cup (125 ml) chopped fresh flat leaf parsley, for garnish
¼ cup (60 ml) pomegranate seeds, for garnish
1 tsp (5 ml) lemon zest, for garnish
2 tbsp (30 ml) raw almonds, finely chopped, for garnish
1½ cups (375 ml) unsweetened almond milk
Instructions
- In a large saucepan or Dutch oven over medium-high heat, heat oil. Add parsnips, fennel, onion, salt and fennel seeds. Reduce heat to medium and cook, stirring often, until onion has softened, about 6 to 8 minutes.
- Add water and bay leaf. Bring soup to a simmer, reduce heat to medium-low and cover with a lid. Simmer until parsnips are very tender, about 30 minutes. Remove saucepan from heat and allow to cool for 10 minutes.
- Meanwhile, make garnish. In a medium bowl, stir together chopped parsley, pomegranate seeds, lemon zest, chopped almonds and a pinch of salt. Set aside.
- In a blender, purée soup in 2 batches, adding half of the almond milk to each batch. Return soup to saucepan, and heat over medium-low to warm through. Serve garnished with some parsley mixture. Serve warm.
Drink Pairings
CREAMY CARROT ALFREDO
Ingredients
Serves 4
2 tbsp (30 ml) grapeseed oil
5 parsnips, peeled and chopped into chunks
1 large fennel bulb, trimmed and chopped into chunks
1 large yellow onion, chopped
2 tsp (10 ml) salt, plus extra
½ tsp (2.5 ml) fennel seeds
4 cups (1 L) water
1 bay leaf
½ cup (125 ml) chopped fresh flat leaf parsley, for garnish
¼ cup (60 ml) pomegranate seeds, for garnish
1 tsp (5 ml) lemon zest, for garnish
2 tbsp (30 ml) raw almonds, finely chopped, for garnish
1½ cups (375 ml) unsweetened almond milk
Instructions
- In a large saucepan or Dutch oven over medium-high heat, heat oil. Add parsnips, fennel, onion, salt and fennel seeds. Reduce heat to medium and cook, stirring often, until onion has softened, about 6 to 8 minutes.
- Add water and bay leaf. Bring soup to a simmer, reduce heat to medium-low and cover with a lid. Simmer until parsnips are very tender, about 30 minutes. Remove saucepan from heat and allow to cool for 10 minutes.
- Meanwhile, make garnish. In a medium bowl, stir together chopped parsley, pomegranate seeds, lemon zest, chopped almonds and a pinch of salt. Set aside.
- In a blender, purée soup in 2 batches, adding half of the almond milk to each batch. Return soup to saucepan, and heat over medium-low to warm through. Serve garnished with some parsley mixture. Serve warm.
Drink Pairings
SWEET POTATO, BEET AND APPLE GALETTE
Ingredients
Serves 8
¼ cup (60 ml) ice water
2 tsp (10 ml) apple cider vinegar, divided
2 cups (500 ml) all-purpose flour, plus extra for dusting
1 tsp (5 ml) salt
1 cup (250 ml) cold unsalted butter, cut into cubes
tbsp (15 ml) Dijon mustard
tbsp (15 ml) extra-virgin olive oil, plus extra
¼ tsp (1 ml) pepper
½ tsp (2.5 ml) fresh thyme leaves
5 oz (150 g) goat’s cheese, at room temperature, divided
1 large red beet, peeled and sliced into ⅛-in (0.25 cm) thick rounds
1 medium sweet potato, peeled and sliced into ⅛-in (0.25 cm) thick rounds
1 medium baking apple (Honeycrisp, Gala or Fuji) sliced into ⅛-in (0.25 cm) thick rounds
Instructions
- Preheat oven to 375 F (190 C).
- In a measuring pitcher, stir together ice water and 1 tsp (5 ml) apple cider vinegar, set aside.
- In a large bowl, whisk together flour and salt. Cut butter into flour mixture using a fork or dough blender. When done, butter should be roughly pea sized and well coated in flour.
- Add water mixture 1 tbsp (15 ml) at a time and stir into flour mixture with a fork until a shaggy dough forms. Gently knead dough in bowl with hands 3 or 4 times. Shape dough into a disk, wrap in parchment paper and refrigerate while preparing filling.
- In a small bowl, whisk together mustard, olive oil, remaining 1 tsp (5 ml) apple cider vinegar, pepper and thyme until well combined. Set dressing aside.
- On a floured work surface, roll out dough to about a ¼-in (0.5 cm) thick round. Move dough to a parchment-lined baking sheet. Spread 3½ oz (105 g) of goat’s cheese on dough, leaving a 1½‑in (3.75 cm) boarder around. Alternate layering slices of beet, sweet potato and apple over goat’s cheese working in a circular pattern and slightly overlapping.
- Drizzle with reserved dressing before gently folding bare edges of dough inwards on top of filling. Brush crust with a little additional olive oil.
- Bake until crust is golden brown, and vegetables are softened, about 40 to 50 minutes. Let cool for about 10 minutes before garnishing with a crumble of remaining 1½ oz (45 g) goat’s cheese. Serve slices warm or at room temperature.
Drink Pairings
PUMPKIN PIE PERFECTION
Ingredients
Serves 1
2 oz (60 ml) Baileys Pumpkin Spice
1 oz (30 ml) Bacardi 8-Year-Old Rum
2 oz (60 ml) whole milk
2 scoops vanilla ice cream
whipped cream, for garnish
grated nutmeg, for garnish
Instructions
- Combine all ingredients, except for garnishes, in a blender with a few ice cubes. Blend until smooth and pour into a Collins glass. Top with whipped cream and garnish with a sprinkle of nutmeg.
Featuring
NOT YOUR GRANDMA’S APPLE PIE
Ingredients
Serves 1
1½ oz (45 ml) Père Magloire Calvados
1 oz (30 ml) apple cinnamon tea, steeped and cooled to room temperature
¾ oz (22 ml) lemon juice
½ oz (15 ml) Simple Syrup *
1½ oz (45 ml) soda water
apple slices, fanned out, for garnish
Instructions
- In a cocktail shaker, combine Calvados, apple cinnamon tea, lemon juice and simple syrup. Shake gently with ice and strain into a rocks glass over cubed ice. Top with soda water and garnish.
- For Simple Syrup: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
LAST SLICE OF PECAN PIE
Ingredients
Serves 1
1 large lemon, peel only, pith removed
1½ oz (45 ml) Knob Creek Bourbon
¾ oz (22 ml) Pecan Maple Syrup *
2 dashes Aromatic Bitters (available at specialty stores)
Instructions
- In a mixing glass with ice, lightly muddle lemon peel. Add remaining ingredients and stir to chill. Strain into a coupe glass.
- * For Pecan Maple Syrup: In an oven preheated to 350 F (180 C), toast 1½ cups (375 ml) chopped pecans on a baking sheet for 8 to 10 minutes until fragrant. In a saucepan, combine toasted pecans, ½ cup (125 ml) each of maple syrup, sugar and water, simmer until dissolved. Remove from heat, cover and steep for 20 minutes. Strain out pecans and pass syrup through a coffee filter. Bottle and keep in refrigerator for up to 1 week.
Featuring
HORCHATA PUNCH
Ingredients
Serves 1
1 oz (30 ml) Lot No. 40 Rye Whisky
1 oz (30 ml) El Dorado 12-Year-Old Rum
¾ oz (22 ml) Giffard’s Coconut Syrup (available at specialty stores)
2 oz (60 ml) almond milk
2 oz (60 ml) rice milk
1 pinch of allspice
1 dash Scrappy’s Cardamom Bitters (available at specialty stores)
2 cardamom pods, for garnish
sliced almonds, for garnish
1 star anise, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients except garnishes, shake to combine. Double strain into a double rocks glass filled with ice and garnish with cardamom pods, sliced almonds and star anise.
Featuring
THE NIGHT KING
Ingredients
Serves 1
1½ oz (45 ml) Highland Park Magnus
½ oz (15 ml) Guinness Syrup *
1 oz (30 ml) espresso
½ oz (15 ml) Fernet-Branca
½ oz (15 ml) Baileys Irish Cream
1 pinch of salt
lemon twist, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients, except garnish, and shake to combine. Double strain into a coupe glass and garnish with a lemon twist.
- *For Guinness Syrup: In a saucepan, combine 1 cup (250 ml) each Guinness and white sugar and bring to a simmer, do not let boil. Reduce by one third. Allow to cool to room temperature before using.
Featuring
MURDER OF CROWS
Ingredients
Serves 1
1½ oz (45 ml) Diplomatico Rum
¾ oz (22 ml) Five-Spice Pineapple Cordial *
¾ oz (22 ml) lime juice
½ oz (15 ml) Campo Viejo Tempranillo
3 drops walnut oil (Available at specialty stores)
orange slice, for garnish
decorative black feathers, for garnish (optional)
Instructions
- In a cocktail shaker with ice, add first 3 ingredients and shake to combine. Double strain into a rocks glass filled with ice. Gently pour red wine over drink, it should float and create a red layer on top, then add walnut oil over red wine. Garnish with an orange slice. Optional: tie decorative black feathers to the glass.
- In a saucepan, combine 1 cup (250 ml) each white sugar and pineapple juice and 2 tsp (10 ml) freshly ground coriander and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.