FAMILY-STYLE CHICKEN PIE
Ingredients
Serves 8 to 10
5 eggs
7 tbsp (105 ml) vinegar, divided
5 tbsp (75 ml) water
6 cups + ⅔ cup (1.5 L + 150 ml) flour, divided
1½ tsp (7.5 ml) salt
¾ lb (340 g) cold butter
¾ lb (340 g) cold margarine
12 skinless, boneless chicken thighs
salt and pepper, to taste
3 tbsp (45 ml) oil, divided
4 cups (1 L) button mushrooms
1 cup (250 ml) onion, finely chopped
2 cups (500 ml) diced carrots, cut into 1½-in (3.75 cm) pieces
2 cups (500 ml) diced celery, cut into 1½-in (3.75 cm) pieces
2 cups (500 ml) peas
4 cups (1 L) chicken stock
2 sprigs each, thyme and oregano
4 sage leaves
2 stems parsley
2 bay leaves
⅔ cup (150 ml) room temperature butter
1 tsp (5 ml) each, celery salt, garlic powder and white pepper
½ tsp (2.5 ml) paprika
3 tbsp (45 ml) prepared mustard, divided
2 cups (500 ml) milk
16 oz (500 g) bacon, finely chopped, fried and patted dry
1 egg wash (1 egg whisked with 2 tbsp (30 ml) water)
Instructions
- To make pastry, in a small bowl, lightly whisk 5 eggs, 5 tbsp (75 ml) vinegar and 5 tbsp (75 ml) water. Cover and place in freezer to chill.
- Place 6 cups (1.5 L) flour and 1½ tsp (7.5 ml) salt on clean counter. Using a knife or pastry cutter, cut in chilled butter and margarine to flour until it resembles coarse oatmeal. Make a well in centre of flour, and slowly pour in chilled egg mixture. Incorporate surrounding flour mixture until combined. Roll into a ball and divide into 6 portions. Cover each with plastic wrap and place in refrigerator to cool for at least 30 minutes. When ready to use, let rest at room temperature for 5 minutes. Can be refrigerated for 3 days or frozen for up to 1 week. Makes 6 pastry dough discs.
- To make filling, season chicken thighs with salt and pepper. In a frying pan, add 2 tbsp (30 ml) oil and fry chicken for about 7 minutes on each side. Remove from heat and place chicken and any juices in a bowl to cool. When cooled, cut into 1½-in (3.75 cm) chunks and set aside in bowl with juices. In same pan, fry mushrooms. Remove from pan and add to chicken.
- In a saucepan, sauté onions in 1 tbsp (15 ml) oil until lightly golden. Add carrots, celery and peas and continue cooking for about 2 minutes. Add chicken stock.
- Prepare a bouquet garni (bundle herbs and tie together) with thyme, oregano, sage, parsley and bay leaves. Add to stock. Cover and let simmer for 15 minutes. Remove bouquet garni and discard.
- In a large saucepan over medium heat, melt ⅔ cup (150 ml) butter. Add ⅔ cup (150 ml) flour and cook in butter until a smooth roux is formed. Whisk in celery salt, garlic powder, white pepper, paprika and 1 tbsp (15 ml) prepared mustard. Whisking constantly, gradually add milk until smooth and thick.
- Add 2 cups (500 ml) of stock to roux and mix until smooth. Add remaining stock and vegetables. Add cooked mushrooms, bacon and chicken. Mix until evenly distributed then add 2 tbsp (30 ml) vinegar. Turn off heat, cover and set aside to cool. At this point, filling can be refrigerated for up to 2 days before using.
- Combine 3 discs of room temperature pastry together and roll out to ¼-in (0.5 cm) thickness. Place over a rectangular baking dish about 12 x 10 x 2 ½-in (30 x 25 x 6.25 cm) to cover bottom and sides with a 1-in (2.5 cm) overhang. Brush 2 tbsp (30 ml) prepared mustard over pastry. Using a fork, prick holes in pastry along bottom and sides of pan. Pour in chicken filling and spread evenly. Moisten edges of pie with a little bit of water.
- Combine 2 pastry discs together and roll to about ¼-in (0.5 cm) thickness to cover pie. Using a fork, prick holes on surface to let steam escape during baking. Alternatively, create lattice; cut pastry into strips and weave into lattice top. Pinch edges of pastry to seal. Trim extra pastry. Pie is ready to be baked or can be frozen up to 1 week. Defrost in refrigerator before baking.
- When ready to bake, adjust rack in oven to centre position and preheat to 400 F (200 C).
- Roll last pastry disc to ¼-in (0.5 cm) thickness and cut into shapes to decorate top. Assemble as desired. Brush surface of pie with egg wash. Bake 50 to 60 minutes in oven until golden brown. Remove from oven and let cool for at least 15 minutes before serving.
Drink Pairings
SEAFOOD LASAGNA
Ingredients
Serves 8 to 10
1 cup (250 ml) chopped onion
5 tbsp (75 ml) oil, divided
3 garlic cloves, crushed
salt and pepper, to taste
6 cups (1.5 L) shredded kale
4 tbsp (45 ml) white wine vinegar, divided
2 cups (500 ml) ricotta cheese
6 tbsp (90 ml) butter
6 tbsp (90 ml) flour
¼ tsp (1 ml) salt
¼ tsp (1 ml) white pepper
4 cups (1 L) warm milk
1 pinch ground nutmeg
1 cup (250 ml) shallots, finely chopped
2 garlic cloves, chopped
¼ cup (60 ml) dry white vermouth
1 x 14 oz (398 ml) can stewed tomatoes
1 x 14 oz (398 ml) can tomato sauce
¼ cup (60 ml) clam juice (optional)
1 tsp (5 ml) dried basil leaves
2 tsp (10 ml) parsley leaves
½ cup (125 ml) whipping cream
12 oz (340 g) each small scallops, clam meat, cubed prawns (defrost all if frozen)
2 cups (500 ml) crabmeat (defrost if frozen)
lasagna pasta sheets (approximately 12 depending on size of pan), cooked, drained
1 cup (250 ml) shredded Parmesan
2½ cups (625 ml) shredded mozzarella
1 tsp (5 ml) paprika
Instructions
- To make Ricotta Kale, in a large frying pan over high heat, sauté onions in 2 tbsp (30 ml) oil until lightly brown. Add crushed garlic. Continue cooking until fragrant. Season with salt and pepper. Add shredded kale in 3 batches. After first batch wilts, add second batch and then rest of kale. Cook only until wilted. Add 2 tbsp (30 ml) vinegar, stir and remove from heat and let cool. Fold in ricotta. Can be refrigerated up to 1 day.
- To make Béchamel Sauce, in a medium saucepan over medium heat, melt butter. Whisk in flour to form smooth roux. Add salt and white pepper. Whisking constantly, gradually add warm milk. Continue cooking until mixture thickens and reaches a gentle boil. Reduce heat and continue cooking for about 3 more minutes, stirring constantly. It should resemble consistency of thick custard. Add nutmeg and stir. Remove from heat and cool. Can be refrigerated for up to 1 day. Before using, warm lightly. If too thick you can whisk in 1 tbsp (15 ml) of warm water or milk to get it to desired consistency.
- To make Parma Rosa Sauce, in a medium saucepan over medium heat, sauté shallots in 3 tbsp (45 ml) oil until they start to change colour. Add garlic and cook until fragrant. Add vermouth and deglaze mixture, scraping bottom of pan to incorporate. Cook until all liquid evaporates and shallots look shiny. Add tomatoes, stir and continue cooking until most liquid evaporates. Add tomato sauce, clam juice (if using), basil and parsley. Stir, cover and simmer on low heat for about 15 minutes. Add cream and continue simmering for about 5 minutes. Add 2 tbsp (30 ml) white wine vinegar, stir, cover and turn heat off. If not using right away, cool and refrigerate for up to 3 days.
- In Parma Rosa Sauce, add scallops, clam meat and prawns and continue cooking for 5 minutes. Add crabmeat, stir and remove from heat.
- When ready to bake, preheat oven to 375 F (190 C).
- In a large casserole dish, approximately 13 x 9-in (3.5 L), evenly spread 1 cup (250 ml) of seafood Parma Rosa sauce. Cover with layer of cooked lasagna sheets. Evenly spread about half of seafood Parma Rosa sauce over pasta. Sprinkle ⅓ cup (75 ml) Parmesan over sauce.
- Evenly spread ¼ cup (60 ml) of Béchamel Sauce over top and completely cover with another layer of lasagna sheets. Spread Ricotta Kale mixture evenly over pasta and sprinkle ⅓ cup (75 ml) of Parmesan. Drizzle ¼ cup (60 ml) of Béchamel Sauce over and cover with another layer of lasagna sheets.
- Layer with remaining seafood Parma Rosa sauce and evenly sprinkle ⅓ cup (75 ml) Parmesan over. Drizzle with ¼ cup (60 ml) Béchamel Sauce and cover with last layer of lasagna sheets. Spread remaining Béchamel Sauce over pasta and evenly distribute shredded mozzarella, to cover, then sprinkle paprika over top. Can be frozen for up to 2 weeks. Defrost in refrigerator before baking.
- Bake uncovered for about 35 to 45 minutes until cheese has melted and is golden brown in colour. Remove from oven and allow lasagna to rest for at least 30 minutes before serving.
Drink Pairings
SALMON WELLINGTON SERVED WITH LEMON DILL BEURRE BLANC
Ingredients
Serves 6
½ cup (125 ml) shallots
2 tbsp (30 ml) oil
3 garlic cloves, finely chopped
½ cup (125 ml) dry white wine
1 x 1 lb (500 g) bag spinach
2 tbsp (30 ml) flour, plus extra for dusting
½ cup (125 ml) chicken stock
½ cup (125 ml) whipping cream
1 pinch red pepper chili flakes
1 pinch ground nutmeg
2 tbsp (30 ml) vinegar
1½ lb (750 g) puff pastry, divided (about 3 pre-rolled sheets)
2 tbsp (30 ml) prepared mustard
1 large salmon fillet, approximately 2 lbs (1 kg), deboned and skin removed
salt and pepper, to taste
¾ tsp (4 ml) paprika
1 egg wash (1 egg beaten with 2 tbsp (30 ml) water)
Lemon Dill Beurre Blanc, to serve, recipe follows
LEMON DILL BEURRE BLANC:
¾ cup (175 ml) shallots, finely chopped
1½ cups (375 ml) dry white wine
½ cup (125 ml) white wine vinegar
2 cups (500 ml) butter, cut into 1½ x ½-in (3.75 x 1.25 cm) squares
2 tbsp (30 ml) whipping cream
¼ cup (60 ml) lemon juice
½ cup (125 ml) chopped dill
Instructions
- To make creamed spinach, in a large skillet, sauté shallots in oil until lightly golden in colour. Add garlic and continue cooking until fragrant. Deglaze with wine until all liquid evaporates. Add spinach. Once wilted, sprinkle with flour and add chicken stock. Cook for about 3 minutes stirring constantly. Add cream, chili flakes and nutmeg. Cook until thickened. Add vinegar, stir and remove from heat. Set aside until ready to use.
- When ready to bake, preheat oven to 425 F (220 C).
- On lightly floured clean surface, roll out 2 sheets puff pastry to about a 16 x 9-in (40 x 23 cm) rectangle, placed horizontally. Lightly brush prepared mustard over middle of pastry.
- Trim salmon to approximately 12 x 4½-in (30 x 11.25 cm) rectangle. Place salmon trimmings over thinner parts of fillet. Place prepared salmon in centre of pastry. Season with salt and pepper. Sprinkle paprika over. Spoon creamed spinach evenly over salmon.
- Brush all edges of pastry with some egg wash. Fold parallel edges over salmon and press to seal edges. Place Salmon Wellington on baking sheet lined with parchment paper, sealed side down. Evenly brush surface lightly with egg wash. Using a fork, prick holes on surface of pastry.
- To decorate, use remaining puff pastry to cut shapes or use lattice cutter to create lattice that can be draped over Wellington. Tuck excess pastry under and brush with egg wash. Can be frozen at this point, for up to 1 week. Defrost in refrigerator before baking.
- Bake for about 25 to 30 minutes or until pastry is golden brown in colour. Remove from oven and allow to rest for about 10 minutes before serving. Serve with Lemon Dill Beurre Blanc.
- TO MAKE LEMON DILL BEURRE BLANC: In medium saucepan over medium heat, add shallots, wine and white wine vinegar, boil until liquid is reduced to about ⅓ cup (75 ml). Shallots should look translucent and shiny. Remove from heat and whisk in 1 cube of butter and cream until butter has melted.
- Return to heat and stirring constantly, gradually add remaining butter, 1 cube at a time until fully incorporated. Remove from heat and add lemon juice and dill. Stir and serve immediately. Can be made up to 1 hour in advance if kept constantly warm (transfer to heatproof bowl and place in lightly simmering water). Makes about 3 cups (750 ml)
Drink Pairings
SWEDISH CHOCOLATE CAKE
Ingredients
Serves 6 to 8
1¾ cups (425 ml) white sugar
4 eggs
1 cup (250 ml) all-purpose flour
½ cup + 2 tbsp (155 ml) cocoa powder
1 tsp (5 ml) sea salt
¾ cup + ⅛ cup (200 ml) unsalted butter, melted and set aside to cool slightly
12 oz (350 g) raspberries
2 tbsp (30 ml) icing sugar
2 cups (500 ml) whipping cream, whipped with 1 tbsp (15 ml) sugar and 1 tsp (5 ml) vanilla
Instructions
- Preheat oven to 350 F (180 C). Grease an 8-in (20 cm) round cake pan and line bottom with parchment paper.
- In a medium-sized bowl with an electric mixer, mix granulated sugar and eggs until pale and fluffy.
- In a separate bowl, sift flour, cocoa powder and sea salt together. Add flour mixture to egg mixture and fold until combined. Add butter and mix until combined.
- Pour batter into cake pan and bake for about 20 minutes. Cake should still be sticky in middle. Remove from oven and cool completely before serving. Cake can then be refrigerated for 3 days, or frozen for up to 1 month. If frozen, defrost cake at room temperature before serving.
- Place raspberries on cake and dust with icing sugar. Serve with whipping cream.
Drink Pairings
MIXED POTATO GRATIN
Ingredients
Serves 6 to 8
2 tbsp (30 ml) sea salt
2 tsp (10 ml) pepper
2 garlic cloves, chopped
2 sprigs thyme
3 sage leaves
1 pinch freshly grated nutmeg
2 cups (500 ml) whipping cream
3 large russet potatoes, peeled, cut into 1-in (2.5 cm) slices
3 large sweet potatoes, peeled, cut into 1-in (2.5 cm) slices
1 tbsp (15 ml) butter
1 cup (250 ml) grated Gruyère cheese
Instructions
- Preheat oven to 325 F (162 C).
- In a medium pot over medium heat, bring salt, pepper, garlic, thyme, sage, nutmeg and cream to a boil. Reduce heat to low and let sit.
- Grease a 10-in (25 cm) round or 9 x 11-in (23 x 28 cm) rectangle baking dish with butter. Lay potatoes in dish, alternating potato and sweet potato.
- Remove thyme sprigs and sage from cream and pour over potatoes, then sprinkle cheese all over. Cover with foil and bake for 1 to 1½ hours, until potatoes are tender. Remove foil and bake another 15 to 20 minutes, until cheese is golden brown. Serve warm.
Drink Pairings
ROASTED WINTER VEGETABLES
Ingredients
Serves 6 to 8
2 bunches medium-sized heirloom carrots, scrubbed and halved
1 lb (500 g) Brussels sprouts, trimmed and halved
1 lb (500 g) small parsnips, scrubbed and halved
½ lb (250 g) small red onions, cut into eighths
½ cup (125 ml) extra-virgin olive oil
1 tbsp (15 ml) sea salt
1 tsp (5 ml) pepper
4 sprigs thyme, leaves removed from stems
1 tbsp (15 ml) honey
Instructions
- Preheat oven to 375 F (190 C).
- In a large bowl, mix all ingredients and transfer to a parchment-lined baking tray. Vegetables should be in a single layer, use 2 trays if needed. Roast for about 45 minutes, mixing halfway through, until vegetables are golden brown and tender. Transfer to a serving platter and serve warm.
Drink Pairings
BRAISED RED CABBAGE
Ingredients
Serves 6 to 8
4 tbsp (60 ml) butter, divided
1 tbsp (15 ml) extra-virgin olive oil
2 medium onions, thinly sliced
2 garlic cloves, thinly sliced
2 tbsp (30 ml) sea salt
2 tsp (10 ml) pepper
1 large head red cabbage, quartered, core removed, thinly sliced
3 Granny Smith apples, peeled, cut into eighths
1 cup (250 ml) chicken stock
3 tbsp (45 ml) Champagne vinegar
3 tbsp (45 ml) redcurrant jelly
3 tbsp (45 ml) Dijon mustard
2 tsp (10 ml) caraway seeds
2 tbsp (30 ml) chopped fresh Italian parsley
2 tbsp (30 ml) chopped fresh dill
Instructions
- In a large pot over medium heat, heat half the butter and olive oil until butter has melted. Add onions, garlic, salt and pepper and cook until onions are softened. Add cabbage, apples, chicken stock, vinegar, redcurrant jelly, Dijon mustard and caraway seeds. Cover with a lid and cook over medium-low heat for about 1 hour, or until cabbage is very tender.
- Remove lid and turn heat up to medium-high and cook until liquid has reduced almost completely. Add remaining butter, parsley and dill and mix. Taste and adjust seasoning. Place into a serving bowl and serve warm.
Drink Pairings
ROASTED PORK SHOULDER SERVED WITH GRAVY
Ingredients
Serves 6 to 8
2 large carrots, scrubbed, cut into 2-in (5 cm) pieces
2 stalks celery, scrubbed, cut into 2-in (5 cm) pieces
2 medium onions, quartered
1 head garlic, top cut off
1 cup (250 ml) white wine
1 cup (250 ml) mayonnaise
½ cup (125 ml) grainy mustard
3 tbsp (45 ml) sea salt, divided
2 tbsp (30 ml) pepper, divided
4 garlic cloves, roughly chopped
1 tbsp (15 ml) each, chopped rosemary, sage and thyme
1 tbsp (15 ml) honey
1 tsp (5 ml) apple cider vinegar
5 lbs (2.27 kg) boneless pork shoulder roast (ask butcher to tie it)
2 cups (500 ml) chicken stock
3 tbsp (45 ml) all-purpose flour
3 tbsp (45 ml) water
3 tbsp (45 ml) butter
Instructions
- Preheat oven to 450 F (230 C).
- In bottom of a large roasting pan, add carrots, celery, onions, garlic and wine.
- To make crust mixture, in a small bowl combine mayonnaise, grainy mustard, 2 tbsp (30 ml) sea salt, 1 tbsp (15 ml) pepper, chopped garlic cloves, rosemary, sage, thyme, honey and apple cider vinegar.
- Sprinkle and rub remaining sea salt and pepper on pork roast, then rub crust mixture all over pork. Place pork on top of vegetables in roasting pan and roast in oven for 30 to 45 minutes, or until pork roast is golden brown. Reduce heat to 300 F (148 C) and roast for another 3 to 4 hours, or until internal temperature reaches 125 F (52 C). Remove roast from oven and move to a platter to rest for 20 minutes.
- While roast is resting, to make gravy, place roasting pan with vegetables on stove over medium heat. Add chicken stock and bring to a boil. Scrape bottom of pan with a rubber spatula to remove all browned bits. In a bowl, mix flour and water together, then whisk into pan. Let cook until thickened. Taste and adjust seasoning. Strain gravy through a fine mesh sieve, discard vegetables and keep warm in a pot over low heat. Whisk butter into gravy just before serving.
- Slice pork and place on a platter. Pour any drippings from roast into gravy pot and mix. Serve roast with gravy and other desired sides.
Drink Pairings
CRANBERRY, ORANGE AND ROSEMARY COCKTAIL SYRUP
Ingredients
Serves about 1¼ cups (310 ml)
1 cup (250 ml) water
1 cup (250 ml) granulated sugar
2 cups (500 ml) fresh cranberries
1 orange, peel finely zested
1 sprig fresh rosemary
Instructions
- In a medium saucepan over medium-low heat, stir together water, sugar and cranberries. Cook, stirring frequently, and adjust heat to maintain mixture at a bare simmer. Once cranberries have softened and start to break apart, about 20 to 25 minutes, strain syrup through a fine mesh sieve into an airtight container and press on cranberries lightly to extract as much liquid as possible without getting too much cranberry pulp. Stir in orange zest and rosemary sprig before allowing mixture to come to room temperature. Seal container and refrigerate overnight. Strain mixture once again and discard rosemary sprig and orange zest. Transfer to an airtight bottle and seal.
- Cocktail syrup can be stored in refrigerator for up to 2 weeks. Because cranberries are very high in pectin, cocktail syrup may jellify a bit, so give a good shake before using.
Featuring
EGGNOG COOKIE TRUFFLES
Ingredients
Serves 25 truffles
10 oz (300 g) vanilla wafer cookies
½ tsp (2.5 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
⅓ cup (75 ml) eggnog
1 tbsp (15 ml) rum
10 oz (300 g) white chocolate, chips or candy melts
gold sprinkles, for garnish
Instructions
- In a food processor, pulse cookies until sandy and transfer to a large bowl. Add cinnamon, nutmeg, eggnog and rum and mix until well combined and mixture resembles cookie dough.
- Scoop 1 tbsp (15 ml) of mixture at a time and roll into balls. Place on a parchment-lined baking tray and refrigerate for at least 1 hour and up to overnight.
- Place white chocolate in a microwave-safe bowl and microwave in 30 second bursts, stirring after each burst until melted and smooth.
- Working with 1 cookie truffle ball at a time, use a fork to dip in white chocolate to coat completely. Tap off excess chocolate and transfer to parchment-lined baking tray. Garnish with a dusting of gold sprinkles and allow to set at room temperature for about 2 hours. Truffles may be stored in an airtight container in refrigerator for up 4 days before packaging and gifting.