KOREAN NACHOS
Ingredients
Serves 8
1¼ lbs (625 g) sirloin steak, thinly sliced
1 Bosc pear, peeled, cored and coarsely grated
1 small yellow onion, finely diced
4 garlic cloves, minced
1 tbsp (15 ml) minced ginger
½ cup (125 ml) low-sodium soy sauce
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) unseasoned rice vinegar
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) gouchujang hot pepper paste
vegetable oil, for frying
½ lb (250 g) packaged square wonton wrappers, cut in half diagonally
1½ cups (375 ml) kimchi, squeezed of excess liquid
2 cups (500 ml) freshly grated cheddar
1 cup (250 ml) sour cream
¼ tsp (1 ml) finely grated lime zest
3 tbsp (45 ml) lime juice
1 cup (250 ml) shredded red cabbage
2 green onions, trimmed and thinly sliced
1 or 2 serrano peppers, thinly sliced
fresh cilantro, for garnish
Instructions
- In a large sealable plastic bag, add first 10 ingredients. Seal and shake well to combine. Refrigerate at least 1 hour or up to overnight.
- When ready to assemble, preheat oven to 375 F (190 C).
- In a deep pot over medium heat, warm about 2-in (5 cm) of oil. Make sure it registers 350 F (180 C) on a deep fat-frying thermometer. Working with a few pieces of wonton at a time, fry until crispy and golden brown, about 30 seconds to 1 minute. With a slotted spoon, transfer to a paper towel-lined baking tray to drain and, while warm, sprinkle with a little salt to season chips. Continue frying until all wontons are cooked.
- In a large cast iron skillet over medium-high heat, heat a drizzle of oil. Drain marinated beef and cook, stirring occasionally, until well browned, about 4 minutes. Cook beef in batches, if necessary, to prevent crowding as beef will not caramelize properly. Transfer to a cutting board and roughly chop. Place beef on a plate and set aside.
- In wiped out skillet or a small baking tray, assemble nachos in layers in the following order; wonton chips, beef, kimchi and cheese. Repeat layering until all ingredients are used up. Bake until cheese has melted and nachos are warmed through, about 5 minutes.
- In a small bowl, whisk together sour cream, lime zest and lime juice. Garnish baked nachos with red cabbage, drizzle of lime cream, green onions, serrano peppers and torn cilantro leaves. Serve immediately with any extra lime cream and kimchi on side.
Drink Pairings
THREE CHEESE AND SPINACH DIP
Ingredients
Serves 8
1 lb (500 g) premade pizza dough
1 egg, whisked
1 tsp (5 ml) sesame seeds
½ tsp (2.5 ml) Italian seasoning
¼ cup (60 ml) grated Parmesan
1 cup (250 ml) freshly grated Mozzarella
¾ cup (175 ml) Ricotta
5 oz (150 g) thawed chopped frozen spinach
2 tbsp (30 ml) mayonnaise
1 tsp (5 ml) garlic powder
¼ tsp (1 ml) kosher salt
1 pinch red pepper chili flakes, plus extra, to taste
Instructions
- Preheat oven to 350 F (180 C).
- Divide pizza dough into 13 equal pieces (about 1¼ oz (35 g) each) before rolling each into a ball and arranging in a ring around edge of an oil-brushed 8-in (20 cm) cast iron skillet. Brush dough balls with beaten egg and sprinkle with sesame seeds and Italian seasoning.
- In a large bowl, stir together cheeses, spinach, mayonnaise, garlic powder, salt and chili flakes until well combined. Spoon dip into centre of skillet and sprinkle with extra red pepper chili flakes, if desired. Bake until dip is bubbly and bread is golden, 25 to 30 minutes. Serve hot.
Drink Pairings
GENERAL TAO CAULIFLOWER BITES
Ingredients
Serves 8
1 tbsp (15 ml) sesame oil
2 garlic cloves, minced
1 tbsp (15 ml) finely grated ginger
1 tbsp (15 ml) Sambal Oelek chili paste
¼ cup (60 ml) granulated sugar
⅓ cup (75 ml) unseasoned rice vinegar
½ cup (125 ml) low-sodium soy sauce
½ cup (125 ml) vegetable stock
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) water
⅔ cups + 2 tbsp (150 ml + 30 ml) cornstarch, divided
1 cup (250 ml) all-purpose flour
1½ tsp (7.5 ml) baking powder
2 tsp (10 ml) salt
4 large eggs, lightly whisked
¾ cup (175 ml) IPA beer, plus extra if needed
1 very large head cauliflower, trimmed and cut into small florets
vegetable oil, for frying
1 tbsp (15 ml) toasted sesame seeds, for garnish
1 green onion, sliced, for garnish
Instructions
- In a small saucepan over mediumlow heat, heat sesame oil. Add garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Whisk in Sambal, sugar, vinegar, soy sauce, stock and tomato paste. In a small bowl, stir together water and 2 tbsp (30 ml) cornstarch. Whisk into sauce and bring to a simmer. Stir occasionally until thickened, about 8 minutes.
- In a large bowl, whisk together remaining ⅔ cups (150 ml) cornstarch, flour, baking powder and salt. Whisk in eggs and beer to form a batter. If batter is very thick, adjust consistency with more beer. Batter should coat cauliflower but not be pasty.
- Pour enough oil into a heavybottomed skillet or cast iron pan so it will cover cauliflower about half way. Heat over medium heat. Drop a small bit of batter in oil to test, if it rises to top and bubbles, oil is ready. In batches, dip cauliflower florets into batter and let excess drip off before gently setting in hot oil. Fry, turning several times, until golden brown and crunchy, about 4 to 6 minutes total. Remove and set on a wire cooling rack with paper towels underneath. Repeat with remaining cauliflower.
- In a large bowl, toss fried cauliflower bites with prepared sauce, to taste. Transfer to a serving platter and garnish with sesame seeds and green onion. Any extra sauce can be served alongside for dipping, if desired.
Drink Pairings
APPLE AND CHEDDAR CROSTATA
Ingredients
Serves 6 to 8
1½ cups (375 ml) all-purpose flour
1½ tsp + ¼ cup (7.5 ml + 60 ml) granulated sugar, divided
½ tsp (2.5 ml) salt
¾ cup (175 ml) chilled unsalted butter, cut into ½-in (1.25 cm) pieces
1 large egg yolk
1 tbsp (15 ml) ice water, plus extra
1½ lbs (750 g) Fuji or Granny Smith apples, about 3 large, peeled, cored, cut into ¼-in (0.5 cm) thick slices
¼ tsp (1 ml) cinnamon
¼ tsp (1 ml) ground ginger
¼ cup (60 ml) finely chopped candied ginger
¼ cup (60 ml) dried cranberries
1 tbsp (15 ml) unsalted butter, cut into small pieces
¾ cup (175 ml) grated sharp cheddar
1 large egg, beaten with 1 tsp (5 ml) water
coarse sugar, for garnishing
Instructions
- In a bowl of a food processor, add flour, 1½ tsp (7.5 ml) sugar and salt. Cut in ¾ cup (175 ml) chilled butter, pulsing until mixture resembles coarse meal. In a small bowl, whisk egg yolk and 1 tbsp (15 ml) ice water to blend and add to food processor. Pulse until dough clumps together. Add more ice water 1 tsp (5 ml) at a time if dough is dry, just enough to form a ball. Flatten to round disc, wrap in plastic wrap and chill, at least 1 hour.
- In a bowl, toss apple slices with ¼ cup (60 ml) sugar, cinnamon and ground ginger. Set aside.
- Preheat oven to 400 F (200 C).
- Roll out dough on a lightly floured surface to 14-in (35 cm) round. Gently move rolled out dough to a parchment-lined baking sheet. Start from 2-in (5 cm) from perimeter of pastry round, arrange apple slices side by side, in a circular pattern, filling circle, overlapping if necessary. Sprinkle top of apples with candied ginger and cranberries. Spread the remaining 1 tbsp (15 ml) butter pieces over filling. Sprinkle with cheddar and gently fold dough over apple mixture, forming pleats every few inches. Brush egg wash over exposed border of dough and sprinkle with coarse sugar.
- Place crostata in preheated oven and bake for 10 to 15 minutes, until it starts to brown, then reduce heat to 375 F (190 C) and bake for 15 to 20 minutes more, until apples are cooked through and crust is nicely browned. Cool slightly before serving.
Drink Pairings
FOUR CHEESE MACARONI WITH BACON CROUTON CRUST
Ingredients
Serves 6 to 8
6 slices lean, thick-sliced bacon, sliced into ½-in (1.25 cm) pieces
½ cup (125 ml) unsalted butter, divided, plus extra for greasing
5 to 6 slices white bread, crusts removed and cut into ½-in (1.25 cm) dice
3 cups (750 ml) grated sharp cheddar, divided
2 cups (500 ml) grated Gruyère cheese, divided
1 cup (250 ml) grated Pecorino Romano cheese, divided
1 lb (500 g) elbow macaroni (or scoobi doo or shells)
6 cups (1.5 L ml) milk
½ cup + 2 tbsp (155 ml) all-purpose flour
2 tsp (10 ml) salt
¼ tsp (1 ml) ground nutmeg
½ tsp (2.5 ml) pepper
¼ tsp (1 ml) cayenne
1 cup (250 ml) grated Monterey Pepper Jack cheese, divided
Instructions
- In a non-stick skillet over medium heat, add bacon and fry until crispy. Drain on paper towel. Divide bacon in 2 portions and coarsely chop 1 portion to smaller pieces, reserving both separately.
- Heat oven to 375 F (190 C). Grease a 9 x 13-in (3 L) baking dish, casserole or individual baking dishes and set aside.
- Place diced bread in a bowl. Melt 2 tbsp (30 ml) of butter and drizzle over bread, tossing well to coat, set aside. In another bowl, mix together 1 cup (250 ml) grated cheddar, ½ cup (125 ml) Gruyère and ½ cup (125 ml) Pecorino Romano, and mix in with buttered bread and coarsely chopped bacon.
- Cook pasta according to package directions but remove 2 to 3 minutes less than recommended cooking time, until outside is cooked and inside is underdone. Transfer to a colander and rinse under cold water and drain well. Set aside.
- In a medium saucepan over medium heat, heat milk until scalding. In same pot used for cooking pasta, melt remaining butter over medium heat. When bubbling, whisk in flour and cook 1 minute. While whisking, slowly pour in hot milk and whisk constantly until mixture thickens and bubbles. Remove from heat. Stir in salt, nutmeg, pepper, cayenne, Monterey Pepper Jack and remaining 2 cups (500 ml) cheddar, 1½ cups (375 ml) Gruyère and ½ cup (125 ml) Pecorino Romano. Stir until melted and blended then stir in drained pasta and reserved bacon. Mix well.
- Pour mixture into prepared baking dishes. Sprinkle reserved bread, cheese and bacon mixture over top. Bake until browned on top, about 30 minutes. Transfer to wire rack to cool 5 minutes before serving.
Drink Pairings
POUTINE BAKED POTATOES
Ingredients
Serves 6
6 medium russet potatoes, washed and dried well
9 tbsp (135 ml) butter, divided
3 tbsp (45 ml) all-purpose flour
2¼ cups (560 ml) low-sodium beef stock, kept hot
1½ tsp (7.5 ml) finely chopped thyme
salt and pepper, to taste
3 tbsp (45 ml) butter, at room temperature
coarse salt, to taste
12 oz (340 g) cheese curds
1 cup (250 ml) chopped Ukrainian sausage or Chorizo, cut into ½-in (1.25 cm) dice
2 to 3 chopped green onions, for garnish
Instructions
- Preheat oven to 350 F (180 C). Pierce potatoes all over with a fork, rub with 3 tbsp (45 ml) butter and sprinkle with salt, to taste. Place potatoes in a shallow baking dish and bake 30 to 45 minutes, or until they yield when gently pressed. Set aside.
- To make poutine gravy, in a small saucepan over medium heat, melt 3 tbsp (45 ml) butter and stir in flour with a wooden spoon, until a rich golden colour, about 7 to 10 minutes. Slowly pour in hot stock in a thin stream, whisking constantly, until well emulsified. Stir in thyme and bring to a simmer, season to taste and keep warm.
- To assemble, cut an oval opening in tops of each potato. Scoop out most of potato into a bowl, mash with remaining butter and season lightly. Spoon mashed potato back into skins and place into baking dish. Top with cheese curds and chopped sausage. Return potatoes to oven to melt cheese, about 10 minutes. Garnish with green onion and serve immediately with gravy.
Drink Pairings
APPLE, PECAN AND SALTED CARAMEL SQUARES
Ingredients
Serves 12 large bars or 16 smaller bars
½ cup + ¼ cup (125 ml + 60 ml) melted butter, divided
¼ cup+ 2 tbsp (60 ml + 30 ml) sugar, divided
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) salt
1¼ cups + 2 tbsp (310 ml + 30 ml) allpurpose flour, divided
1 cup (250 ml) coarsely chopped toasted pecans, divided
2 to 3 large apples, peeled and thinly sliced, ¼-in (0.5 cm) thick
½ tsp (2.5 ml) finely grated lemon zest
1¼ tsp (6 ml) ground cinnamon, divided
1 pinch ground nutmeg
½ cup (125 ml) old-fashioned oats
⅓ cup (75 ml) packed light brown sugar
¼ cup (60 ml) dried currants
Salted Caramel Sauce, to serve, recipe follows
SALTED CARAMEL SAUCE:
1 cup (250 ml) granulated sugar
6 tbsp (90 ml) room temperature butter, cut into small pieces
½ cup (125 ml) whipping cream
1 tsp (5 ml) salt
Instructions
- Preheat oven to 300 F (150 C). Line bottom and sides of an 8-in (2 L) square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
- To make shortbread crust, in a mixing bowl, stir together ½ cup (125 ml) melted butter with ¼ cup (60 ml) sugar, vanilla and salt. Add 1 cup (250 ml) flour and ½ cup (125 ml) chopped toasted pecans, mix until combined. Press evenly into prepared baking pan. Bake for 15 minutes while preparing apple filling and streusel topping.
- To make apple filling, in a mixing bowl, combine apples, 2 tbsp (30 ml) sugar, 2 tbsp (30 ml) flour, lemon zest, 1 tsp (5 ml) cinnamon and nutmeg. Mix well until apples are evenly coated. Set aside.
- To make streusel topping, in a mixing bowl, mix together oats, brown sugar, ¼ tsp (1 ml) cinnamon, remaining ¼ cup (60 ml) flour and ½ cup (125 ml) chopped pecans. Drizzle in remaining ¼ cup (60 ml) melted butter and mix well until mixture is moist. Set aside.
- Remove crust from oven and increase heat to 350 F (180 C). Evenly layer apples tightly on top of warm crust. Press apples down to fit as it will look like there are too many apples. Sprinkle currants over apples, then top with streusel and bake 30 to 35 minutes or until streusel is golden brown.
- Remove from oven and allow to cool for 20 minutes, then refrigerate for at least 2 hours or overnight. Lift foil or parchment out of pan and cut into bars (12 large bars or 16 smaller bars). Before serving, drizzle with Salted Caramel Sauce. Serve warm or at room temperature.
- TO MAKE SALTED CARAMEL SAUCE: In a medium saucepan over medium heat, heat sugar, stirring constantly with a wooden spoon, until it melts and caramelizes to a thick light to medium brown colour. Immediately add butter, being careful of bubbling and splatter.
- Whisk until completely melted, about 2 to 3 minutes. Whisk while slowly drizzling in cream. Allow to boil for 1 minute. Remove from heat and stir in salt. Allow to cool before drizzling onto bars. This recipe can can be made in advance and stored in refrigerator up to 2 weeks. Warm caramel up for a few seconds before drizzling. Makes ¾ cup (175 ml)
Drink Pairings
ORANGE-SPICED HOT CHOCOLATE
Ingredients
Serves 4 to 6
8 cups (2 L) homogenized or 2% milk
8 whole cloves
2 cinnamon sticks
¼ tsp (1 ml) cayenne or chili powder
1 tbsp (15 ml) grated orange zest
½ lb (250 g) good quality dark chocolate, at least 65% cocoa, grated
¼ cup (60 ml) orange liqueur, like Grand Marnier or Cointreau
Orange Spice Whipped Cream, make ahead, recipe follows
ORANGE SPICE WHIPPED CREAM:
1 cup (250 ml) whipping cream
2 tbsp (30 ml) icing sugar
¼ tsp (1 ml) cinnamon
1 pinch nutmeg
¼ cup (60 ml) orange juice
½ tsp (2.5 ml) orange zest, freshly grated
Instructions
- In a heavy-bottomed saucepan over medium heat, add milk, cloves, cinnamon sticks, cayenne or chili powder, and orange zest, stirring occasionally until scalding. Reduce heat and simmer 5 to 10 minutes to infuse flavours. Remove cloves and cinnamon sticks then stir in grated chocolate and whisk until well blended. Before serving, stir in orange liqueur and serve with a dollop of Orange Spice Whipped Cream.
- TO MAKE ORANGE SPICE WHIPPED CREAM: Using an electric beater, whisk whipping cream, icing sugar, cinnamon and nutmeg on high speed until stiff peaks form. Fold in orange juice and zest, cover and refrigerate at least 1 hour before serving.
Featuring
TURMERIC CHOCOLATE CHUNK AND DRIED CHERRY COOKIES
Ingredients
Serves about 16 cookies
½ cup (125 ml) sweet rice flour
½ cup (125 ml) brown rice flour
½ cup (125 ml) rolled oats
½ cup (125 ml) oat flour
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
2 tsp (10 ml) ground turmeric
1 tsp (5 ml) ground cinnamon
1 cup (250 ml) cashew butter
6 tbsp (90 ml) coconut oil, melted and cooled
¾ cup + 2 tbsp (205 ml) maple syrup
2 tsp (10 ml) vanilla extract
1½ cups (375 ml) chocolate chunks
½ cup (125 ml) dried cherries, roughly chopped
Instructions
- Preheat oven to 375 F (190 C). Line 2 large baking trays with parchment paper and set aside.
- In a medium bowl, whisk together rice flours, rolled oats, oat flour, baking soda, salt, turmeric and cinnamon until well combined.
- In a large bowl, whisk together cashew butter, coconut oil, maple syrup and vanilla extract until smooth and creamy. Add flour mixture and stir with a wooden spoon until well combined. Stir vigorously for an additional 20 to 30 seconds, this will ensure a chewy textured cookie. Fold in chocolate chunks and cherries.
- Form dough into 2-in (5 cm) balls and place at least 2-in (5 cm) apart on prepared baking trays. Bake 1 tray of cookies at a time. After 5 minutes, rotate baking tray and continue to bake cookies another 5 to 6 minutes. Allow cookies to cool to room temperature on tray. Cookies are best enjoyed same day but may be refrigerated in an airtight container for up to 3 days.
Drink Pairings
INDIAN SPICED CHICKEN WITH ROOT VEGETABLES
Ingredients
Serves 4
4 large yellow potatoes, washed, cut into 1-in (2.5 cm) chunks
3 cups (750 ml) trimmed, halved Brussels sprouts
1 large red onion, peeled, cut into 8 wedges
2 medium carrots, peeled, cut into 1-in (2.5 cm) chunks
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) fennel seeds
2 tsp (10 ml) yellow mustard seeds
1½ tsp (7.5 ml) ground turmeric
4 garlic cloves, minced
2 tsp (10 ml) freshly grated ginger
1 lemon, juice and finely grated zest
2 tsp (10 ml) salt, plus extra
¼ cup (60 ml) white wine
4 chicken thighs
4 chicken drumsticks
2 tbsp (30 ml) grapeseed oil
Pickled Red Onions, for garnish, make ahead, recipe follows
1 tbsp (15 ml) roughly chopped cilantro, for garnish
1 tbsp (15 ml) roughly chopped mint, for garnish
Turmeric Raita, to serve, make ahead, recipe follows
PICKLED RED ONIONS:
½ cup (125 ml) red wine vinegar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) salt
½ small red onion, sliced into ⅛-in (0.25 cm) thick rings
TURMERIC RAITA:
1 tsp (5 ml) grapeseed oil
½ tsp (2.5 ml) brown mustard seeds
6 curry leaves (optional)
1 shallot, thinly sliced
½ tsp (2.5 ml) ground turmeric
¼ tsp (1 ml) salt
1 cup (250 ml) plain yogurt
1 tbsp (15 ml) cilantro, roughly chopped (optional)
Instructions
- Preheat oven to 425 F (220 C).
- In a large roasting pan or 9 x 13‑in (3.5 L) baking dish, place potatoes, Brussels sprouts, red onion and carrots before gently tossing together with cumin seed, fennel seed, mustard seed, turmeric, garlic, ginger, lemon zest and juice, salt and wine. Add chicken to pan and toss together. Place chicken skin side up on top of vegetables, drizzle with oil and sprinkle with additional salt, if desired. Roast in oven, uncovered, until potatoes and carrots are tender and chicken is cooked through, about 1 hour. Serve warm, garnished with Pickled Red Onions, cilantro and mint. Serve Turmeric Raita alongside.
- TO MAKE PICKLED RED ONIONS: In a small saucepan, bring vinegar, sugar and salt to a boil. Put red onion rings into a small heatproof bowl or container. Pour hot vinegar mixture over onions in bowl and let cool to room temperature stirring occasionally. Enjoy once cooled or cover and store in an airtight container in refrigerator for up to 3 weeks. Makes about ½ cup (125 ml)
- TO MAKE TURMERIC RAITA: In a small saucepan over medium heat, heat oil. Add mustard seed and cook, stirring until starting to pop, about 30 seconds. Add curry leaves, if using, and cook a few seconds before stirring in shallots, turmeric and salt. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Whisk in yogurt and cook for 30 seconds. Remove from heat and stir in cilantro, if using. Serve immediately. Makes about 1 cup (250 ml)