COMPAÑEROS
Ingredients
Serves 1
1 oz (30 ml) Sombra Mezcal
1 oz (30 ml) Aperol
1 oz (30 ml) grapefruit juice
½ oz (15 ml) lemon juice
1 dash Bittered Sling Moondog bitters
2 dashes Salt Water**
3 oz (90 ml) non-alcoholic ginger beer
Dehydrated lime wheel, for garnish
Instructions
- Mix all the ingredients, except for the ginger beer, into a cocktail shaker. Add ice and shake gently. Double strain into a tall glass, add ginger beer, ice and garnish.
- **Salt Water: In a small bowl, add 1¾ oz (50 g) of Vancouver Island Sea Salt and ½ cup + 1/3 cup (200 ml) water, mix well to dissolve salt and put into a dasher bottle.
Featuring
LILLET SPRITZ
Ingredients
Serves 1
2 oz (60 ml) Lillet
2 oz (60 ml) La Vieille Ferme Rosé
2 tsp (10 ml) Chambord
1 oz (30 ml) fresh grapefruit juice
1 dash Bittered Sling Orange & Juniper Bitters*
2 oz (60 ml) club soda
Dehydrated orange wheel, for garnish
Instructions
- Add all the ingredients into a wine glass, stir gently, add ice and garnish.
Featuring
BLUEBERRY-BASIL HAND PIE ICE CREAM SANDWICHES
Ingredients
Serves 6
1 cup (250 ml) whipping cream
1 x 14 oz (397 g) can sweetened condensed milk
2 cups (500 ml) mascarpone cheese
2 tbsp (30 ml) vanilla extract
½ tsp (2.5 ml) sea salt
¼ cup (60 ml) basil leaves, finely chopped
¾ cup + 1 tsp (175 ml + 5 ml) granulated sugar, divided
3 tbsp (45 ml) cornstarch
3 tbsp (45 ml) red wine
2½ cups (625 ml) fresh blueberries, divided
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) pepper
¼ cup (60 ml) basil leaves, roughly chopped
1½ cups (375 ml) all-purpose flour
½ tsp (2.5 ml) salt
⅛ tsp (0.5 ml) baking powder
4½ tbsp (67.5 ml) unsalted butter, chilled
5½ tbsp (82.5 ml) vegetable shortening, chilled
2 egg yolks, divided
2 tsp (10 ml) apple cider vinegar
½ cup (125 ml) cold water, plus extra
2 ice cubes
Instructions
- In bowl of a stand mixer fitted with a whisk attachment, place cream. Whisk just until stiff peaks form. Transfer to a bowl and replace mixing bowl back on stand mixer. Into bowl of stand mixer, add sweetened condensed milk, mascarpone cheese, vanilla extract and sea salt. Whisk until well combined and smooth. Remove bowl from mixer and stir in finely chopped basil leaves with a rubber spatula. Fold in whipped cream into mascarpone mixture. Pour ice cream base into a freezer-safe container and freeze for 4 to 6 hours.
- In a medium saucepan, stir together ¾ cup (175 ml) sugar and cornstarch until combined. Stir in red wine and 2 cups (500 ml) blueberries. Place saucepan over medium heat and, stirring often, bring mixture to a simmer until sauce becomes thick and glossy and blueberries have burst, about 10 to 15 minutes. Remove from heat and stir in remaining ½ cup (125 ml) blueberries, lemon juice, pepper and roughly chopped basil. Transfer mixture to a bowl and let cool at room temperature, cover in plastic wrap and refrigerate until ready to use. Filling can be made up to 3 days ahead.
- In a food processor, add flour, salt, baking powder and remaining 1 tsp (5 ml) sugar. Pulse a few times until mixture is well blended. Add butter and vegetable shortening and pulse 5 times.
- In a small bowl, whisk together 1 egg yolk, apple cider vinegar and water. Add ice cubes and let sit for 2 minutes. Add 3 tbsp (45 ml) of egg yolk mixture to flour mixture in food processor and pulse a few times. Dough should come together but not be too wet. If dough is too dry, add more egg yolk mixture 1 tsp (5 ml) at a time until desired consistency is achieved. Turn dough out onto a clean work surface, bring together in a clump, divide into 2 pieces, press each piece into a dish and wrap each piece in plastic wrap before refrigerating for 1 hour.
- Working with 1 disk of dough at a time, roll dough between 2 large pieces of wax paper until about ⅛-in (2.5 cm) thick. Cut out twelve 2½-in (6 cm) circles and place on 2 baking trays lined with parchment paper. Repeat with second disk of dough except cut out twelve 3-in (8 cm) circles.
- Place 1½ to 2 tbsp (21 to 30 ml) of cooled filling onto middle of each smaller circle. Lightly brush outside filled circles with water before placing a larger circle on top of filling and sealing edges by pressing tines of a fork around each pie. Refrigerate pies while oven preheats to 350 F (180 C).
- In a small bowl, whisk together remaining egg yolk and 1 tbsp (15 ml) water. Brush tops of each pie with egg wash. With a sharp paring knife, cut a small vent in the top of each pie. Bake pies until crust is golden brown and blueberry filling is bubbling out of vent, about 25 to 35 minutes. Transfer pies to a wire rack to cool completely
- To assemble, invert 1 blueberry hand pie and top with a scoop of ice cream. Top with another hand pie and serve immediately.
Drink Pairings
GRILLED LEMON BASIL FLATBREAD
Ingredients
Serves 6
¾ cup (175 ml) warm water
1 tsp (5 ml) maple syrup
½ tbsp (7.5 ml) active dry yeast
1 tbsp (15 ml) extra-virgin olive oil, plus extra
1½ cups (375 ml) all-purpose flour, plus extra
¼ cup (60 ml) cornmeal
¾ tsp (4 ml) salt
1½ lemons
1½ cups (375 ml) ricotta cheese
½ tsp (2.5 ml) pepper
4 to 6 marinated artichoke hearts, cut in halves or quarters
4 to 6 marinated artichoke hearts, cut in halves or quarters
pinch red pepper chili flakes
Instructions
- In a large bowl, stir together water, maple syrup and yeast. Set aside for 5 minutes allowing yeast to bloom. If mixture does not become frothy like the head on a beer, yeast may be inactive and you need to start over with a new pack. With a wooden spoon, stir in oil before stirring in flour, cornmeal and salt. Turn out dough on to a lightly floured surface and knead until smooth and firm, about 2 minutes.
- Place dough in a clean, lightly oiled bowl and turn to coat. Cover bowl with plastic wrap or a clean kitchen towel and set aside in a warm corner to rise until almost doubled in size, about 1 hour. Punch down dough, cover bowl and let rise again another 30 minutes. Turn dough out onto a lightly floured surface and cover dough with a towel and let rest for 20 minutes.
- Preheat barbecue to medium-high heat only on 1 side. Lightly oil grill. Combine juice and zest of 1 lemon, ricotta cheese and pepper in a bowl and set aside. Thinly slice remaining half lemon and brush slices lightly with olive oil. Grill over hot side of grill until lightly charred, about 1 minute per side. Remove from barbecue and set aside.
- Dust work surface with flour and roll or stretch dough out into a 16 x 8-in (40 x 20 cm) oval. Brush 1 side lightly with olive oil. Place dough, oiled sided down, onto grill directly over heat. Brush top of dough lightly with oil and cook until underside has browned and bubbles appear on top, about 1 to 2 minutes. Flip and cook until other side has lightly browned, about 1 minute. Move dough to cooler side of barbecue and top with ricotta mixture, grilled lemons, artichokes and about half the basil. Cover grill and cook pizza until toppings are warm, about 3 to 5 minutes.
- Transfer pizza to a cutting board, garnish with remaining basil leaves and a sprinkle of red pepper chili flakes. Let stand for a few minutes before slicing. Serve while still warm.
Drink Pairings
ZUCCHINI AND BASIL SOUP
Ingredients
Serves 4
1 cup (250 ml) raw cashews, soaked in hot water for 1 hour and drained
4 cups (250 ml + 750 ml) water, divided
½ tsp (2.5 ml) lemon zest
4 tbsp (60 ml) lemon juice, divided
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) salt, plus extra, to taste
2 tbsp (30 ml) grapeseed oil
1 large leek, trimmed and finely diced
3 celery stalks, trimmed and finely diced
3 garlic cloves, minced
1½ lbs (750 g) zucchini, trimmed and cut into half moon shapes
2 cups (500 ml) Thai basil leaves, roughly chopped, divided, plus extra for garnish
2 cups (500 ml) vegetable stock
Microgreens or edible flowers, for garnish toasted pumpkin seeds, for garnish
Instructions
- In a blender, combine cashews, 1 cup (250 ml) water, lemon zest, 2 tbsp (30 ml) lemon juice, mustard and salt until smooth. Transfer to a bowl and refrigerate until ready to use.
- In a large saucepan over medium heat, heat oil. Add leek, celery and a pinch of salt. Cook, stirring occasionally, until vegetables have softened but have not browned, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in zucchini and cook for 1 minute before adding half the basil, vegetable stock and 3 cups (750 ml) water. Bring soup to a simmer and cook, stirring occasionally, until zucchini is tender yet still bright green, about 8 minutes. Stir in remaining basil and remove saucepan from heat.
- Working in batches, transfer hot soup to a blender and combine until smooth. Blend in 2 tbsp (30 ml) lemon juice and season to taste. Divide among serving bowls and garnish with cashew cream, microgreens, toasted pumpkin seeds and extra basil. Serve immediately.
Drink Pairings
NO-BAKE BASIL STRAWBERRY CHEESECAKE
Ingredients
Serves 6
1½ cups (375 ml) pecans
1 cup (250 ml) unsweetened, shredded coconut
6 Medjool dates, pitted
⅛ tsp (pinch) salt
½ large avocado, peeled and pitted
⅓ cup (75 ml) packed basil leaves, plus extra for garnish
1 x 14 oz (397 g) can sweetened condensed milk
1 tsp (5 ml) vanilla extract
1 x 8 oz (226 g) package cream cheese, at room temperature
2 tbsp (30 ml) lime juice
1½ cups (375 ml) strawberries
Instructions
- In a food processor, blend pecans, coconut, dates and salt until it starts to clump and stick together. Press evenly along bottom and up sides of a 4 x 14-in (10 x 35 cm) fluted rectangular tart pan with removable bottom. Freeze while making filling.
- In a blender, combine avocado, basil, condensed milk and vanilla extract until smooth. Add cream cheese and lime juice and blend until creamy and smooth. Pour into prepared crust and smooth top. Refrigerate at least 4 hours.
- Just before serving, slice strawberries and scatter over top of cheesecake. Garnish with additional basil leaves.
Drink Pairings
CHERRY RYE COCKTAIL
Ingredients
Serves 1
1½ oz (45 ml) Canadian Club 100% Rye
2 oz (60 ml) organic sour cherry juice (unsweetened, not from concentrate)
¾ oz (22 ml) orgeat – almond syrup
½ oz (15 ml) lemon juice
4 dashes Angostura Bitters
Instructions
- In a mixing glass with cubed ice, combine rye, cherry juice, orgeat, lemon juice and bitters. Stir and strain into a rocks glass over cubed ice. Garnish with a cherry.
Featuring
HALLOUMI KEBABS
Ingredients
Serves 4
1 x 6 oz (180 g) block of halloumi
1 large orange, segmented
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
2 sprigs mint, stems removed
Instructions
- Preheat barbecue to high heat.
- Cut haloumi into 1-in (2.5 cm) squares. Thread squares onto skewers. Grill for 1 to 2 minutes on each side. Place skewers on a serving platter. Scatter orange segments over skewers. Dress with olive oil and balsamic. Garnish with mint leaves.
Drink Pairings
TUNA TACOS
Ingredients
Serves 2 to 3
1 x 6 oz (180 g) tuna steak
2 tbsp (30 ml) hoisin sauce
12 small tortillas
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) Sriracha
1 small red pepper, sliced
1 cup (250 ml) green cabbage, shredded
½ cup (125 ml) red cabbage, shredded
2 tbsp (30 ml) toasted sesame seeds
¼ cup (60 ml) cilantro, chopped
1 lime, cut into wedges
Instructions
- Preheat barbecue to medium-high heat.
- Brush tuna steak with hoisin sauce. Grill tuna on each side for 2 to 3 minutes. While grill is hot, toast tortillas, 1 minute maximum. Set aside.
- In a small bowl, mix mayonnaise and Sriracha together. Place all ingredients on a large platter. Slice tuna lengthwise into strips. For assembly, spread Sriracha mayonnaise on tortilla. Top with tuna, red pepper and cabbage. Garnish with sesame seeds, cilantro and juice of a lime wedge.
Drink Pairings
GRILLED CHICKEN SERVED WITH TAPENADE AND TZATZIKI
Ingredients
Serves 8 to 10
2 whole chickens, about 3 lbs (1.5 kg) each (ask butcher to Spatchcock, or see step 1)
¼ cup (60 ml) salt, plus extra to taste
2 tbsp (30 ml) sugar
2 tbsp (30 ml) pepper, plus extra to taste
2 garlic cloves, smashed
2 cups (500 ml) boiling water
4 cups (1 L) cold water
1 cup (250 ml) Castelvetrano olives, pitted
2 tbsp (30 ml) capers
1 lemon, zest only
1 cup (250 ml) parsley, packed
1 shallot, diced
¼ cup + 3 tbsp (60 ml + 45 ml) olive oil, divided, plus extra
1 cup (250 ml) Greek yogurt
2 garlic cloves, minced
½ cucumber, grated
½ lemon, juice only
Instructions
- To Spatchcock whole chicken, place chicken breast-side down with legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through rib bones as you go. Once backbone is removed, flip chicken and press down until it lays flat on cutting board.
- In a large pot, mix salt, sugar, pepper and smashed garlic. Cover with boiling water and stir. Add cold water and add chickens. Cover and refrigerate for at least 3 hours, up to 6. Before ready to grill, remove chickens from water and pat dry. Let chickens rest at room temperature for about 1 hour.
- To make Tapenade, in a food processor, add olives, capers, lemon zest, parsley, shallot and ¼ cup (60 ml) olive oil. Pulse on medium-high until tapenade texture is achieved. Let rest at room temperature until ready to serve, about 4 to 6 hours.
- To make Tzatziki, in a small bowl, mix yogurt, minced garlic and grated cucumber. Add 3 tbsp (45 ml) olive oil and lemon juice. Mix until all ingredients are incorporated, add salt and pepper to taste. Refrigerate until ready to serve.
- Preheat barbecue to medium-high with lid closed, about 10 minutes. Lightly oil outside of each chicken and season with a pinch of salt and pepper. Grill chickens, breast side down, for about 10 minutes with lid open. Flip and grill other side of chicken with lid closed, on medium heat for 20 minutes. Using a meat thermometer, check that chicken has reached 165 F (74 C) before removing from grill (a small chicken should be fully cooked after 30 minutes). Once fully cooked, remove from grill and rest for 10 minutes. Serve with Tapenade and Tzatziki.