SPIRITED TARTS
Ingredients
Serves 8
LIMONCELLO CURD:
6 large egg yolks
1 cup (250 ml) granulated sugar
½ cup (125 ml) lemon juice
1 tbsp (15 ml) lemon zest
½ cup (125 ml) cold unsalted butter, diced
¼ cup (60 ml) limoncello liqueur
GRANOLA CRUST:
1½ tbsp (21 ml) light brown sugar
1½ tbsp (21 ml) vegetable oil
1½ tbsp (21 ml) liquid clover honey
1 tsp (5 ml) vanilla extract
½ cup (125 ml) toasted hazelnuts
1 cup (125 ml) large-flaked rolled oats
¼ tsp (1 ml) salt
MERINGUE GHOSTS:
1 cup (250 ml) granulated sugar
½ cup (125 ml) water
5 large egg whites, at room temperature
⅛ tsp (0.5 ml) table salt
⅛ tsp (0.5 ml) cream of tartar
brown gel food colouring, for garnish
Instructions
- To make LIMONCELLO CURD: Fill a medium-sized saucepan with 1½-in (3.5 cm) water and bring to a simmer over medium-high heat. Meanwhile, in a medium-sized glass or stainless steel bowl, whisk together egg yolks and sugar until thick and pale, about 2 minutes. Add lemon juice and zest and whisk to combine.
- Set bowl with egg mixture over simmering water, making sure bowl does not touch water, and whisk constantly until mixture thickens and coats back of a spoon, about 9 to 11 minutes
- Remove bowl from heat and whisk in butter until blended. Stir in limoncello. Strain curd through fine-meshed sieve set over a bowl. Cover curd with plastic wrap, pressing wrap onto surface of curd to prevent a skin from forming. Chill in refrigerator until cold. Curd may be made up to 4 days ahead and kept refrigerated until ready to use.
- To make GRANOLA CRUST: Preheat oven to 300 F (150 C). Generously grease eight 3-in (8 cm) tartlet moulds before setting on a baking tray. Set aside.
- In a small saucepan, stir together brown sugar, oil and honey over medium heat until sugar has dissolved, about 2 minutes. Remove from heat and stir in vanilla extract.
- In a food processor, pulse hazelnuts until coarsely chopped. Add oats and salt, and pulse until finely ground. Add brown sugar mixture and pulse again 4 or 5 times until well combined. Press 2 tbsp (30 ml) mixture into bottom and up sides of each tartlet mold. Bake until golden brown, about 20 to 25 minutes.
- Let granola crusts cool in moulds for 20 minutes. Gently remove crusts from moulds using a thin pairing knife to loosent. Transfer to a wire rack and cool completely to room temperature. May be made up to 5 days ahead and stored in an airtight container at room temperature.
- To make MERINGUE GHOSTS: Shortly before serving, bring sugar and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer until soft-ball stage registering 235 F (113 C) on a candy thermometer, about 3 to 5 minutes. As mixture cooks, occasionally wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming.
- In a large bowl whip together egg whites and salt with an electric mixer until frothy. Add cream of tartar and increase speed to medium, whipping until soft peaks form, about 3 minutes. With mixer att medium speed, pour hot sugar syrup in a very thin stream down side of bowl. Once all syrup has been added, increase mixer speed to medium-high and whisk until egg whites are firm and glossy and mixing bowl is cool to the touch, 6 to 8 minutes. Transfer meringue to a piping bag fitted with a round piping tip 1½-in (3.5 cm) wide.
- To assemble tarts, fill each shell with limoncello curd and smooth to create a flat top. Pipe meringue ghost shapes onto curd. Dip a small paintbrush in brown gel and dot meringue to form eyes and mouth of ghost. Serve immediately.
Drink Pairings
BRÛLÉE CRANBERRY TART
Ingredients
Serves 8
WALNUT CRUST:
1¼ cups (310 ml) raw walnut halves or walnut pieces
1 cup (250 ml) white rice flour
¼ tsp (1 ml) salt
6 tbsp (90 ml) unsalted butter, softened
½ cup (125 ml) granulated sugar
CRANBERRY FILLING:
12 oz (340 g) fresh cranberries
1 cup (250 ml) granulated sugar
¼ cup (60 ml) orange juice
1 tsp (5 ml) orange zest
½ vanilla bean, split in half
½ cup (125 ml) unsalted butter, cut into cubes
2 large eggs
2 large egg yolks
SPARKLING CRANBERRIES:
½ cup (125 ml) granulated sugar, plus extra for coating
½ cup (125 ml) water
1½ cups (375 ml) fresh cranberries
GARNISH:
½ cup (125 ml) whipping cream
½ tsp (2 ml) vanilla extract
2 tbsp (30 ml) icing sugar, sifted
2 tbsp (30 ml) granulated sugar
orange zest, for garnish
Instructions
- To make WALNUT CRUST: Heat oven to 350 F (180 C). In a food processor, grind walnuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse 4 times. In a medium-sized bowl, cream butter and sugar together with a wooden spoon for a couple of minutes until pale and thick. Add nut mixture and stir until dough comes together. If it seems crumbly, add some cold water, 1 tsp (5 ml) at a time, making sure not to exceed 2 tbsp (30 ml) total. Press dough evenly into a 10-in (25 cm) fluted tart pan. Prick bottom of crust with a fork and freeze for 30 minutes or up to several days if desired. Bake chilled tart shell until lightly browned, about 15 minutes. Cool at room temperature on a wire rack.
- To make CRANBERRY FILLING: Place cranberries, sugar, orange juice and zest and vanilla bean in a medium-sized saucepan over medium heat. Bring to a simmer and cook until cranberries have popped and softened, about 10 minutes. Transfer to a sieve set over a bowl, use a rubber spatula and press cranberry liquid into bowl. Whisk butter into warm cranberry liquid.
- Place eggs and egg yolks in a large bowl and whisk lightly. Slowly whisk a cup of warm cranberry mixture into eggs to temper, then add remaining cranberry mixture and whisk to combine.
- Return cranberry mixture to saucepan and cook, stirring constantly with a wooden spoon over low heat until just bubbling and thickened, about 10 minutes. Strain through a fine-meshed sieve into a non-reactive bowl. Cool to room temperature. If not using right away, cover filling with plastic wrap, pressing wrap onto surface of filling to prevent a skin from forming, and refrigerate. Filling may be made up to 1 day ahead and refrigerated until ready to use.
- Preheat oven to 350 F (180 C). Pour cooled cranberry filling into prebaked tart shell and smooth top with a spatula. Bake for 10 minutes to set filling. Cool on a wire rack at room temperature. Tart may be stored, lightly covered with plastic wrap at room temperature for up to 2 days.
- To make SPARKLING CRANBERRIES: Place cranberries in a medium-sized bowl.
- In a small saucepan, stir together sugar and water over mediumhigh heat until simmering and sugar has dissolved. Remove saucepan from heat and cool mixture until warm to the touch. Pour over cranberries. Cover bowl with plastic wrap and refrigerate overnight.
- Using a slotted spoon, remove berries from syrup and place on a wire cooling rack with a piece of parchment paper placed underneath. Spread berries so they are not touching each other and let dry for 1 hour at room temperature.
- Working in batches, roll a handful of berries at a time in extra granulated sugar to coat. Place sugared cranberries on a parchmentlined baking sheet and continue coating remaining berries. Let cranberries dry for two hours at room temperature before using. Cranberries may be stored in an airtight container at room temperature for 2 days. Makes 1½ cups (375 ml).
- To make GARNISH: In a chilled bowl, whip cream until soft peaks form, about 4 minutes. Add vanilla extract and icing sugar and continue to whip until stiff peaks form. Sprinkle granulated sugar evenly over top of tart, leaving a ½-in (1.25 cm) border. Let stand for 5 minutes.
- Using a blowtorch and holding flame at least ½-in (1 cm) from surface, move flame back and forth over sugar until bubbling and dark amber. Let stand for 5 minutes before dolloping whipped cream in centre of tart and topping with Sparkling Cranberries and curls of orange zest. Serve immediately.
Drink Pairings
ACORN SQUASH WITH CHERRY AND PECAN CHUTNEY
Ingredients
Serves 8
CHERRY AND PECAN CHUTNEY:
2 tbsp (30 ml) grapeseed oil
2 shallots, peeled and diced
2 garlic clove, minced
2 cups (500 ml) dried tart cherries
½ cup (125 ml) dry white wine
1 tbsp (15 ml) maple syrup
pinch each, ground nutmeg, ground
cinnamon and crushed red pepper flakes
salt, to taste
1 cup (250 ml) pecans halves, roughly chopped
ROASTED ACORN SQUASH:
2 cups (500 ml) apple cider
½ cup (125 ml) unsalted butter
2 tsp (10 ml) fresh rosemary leaves, minced
2 tsp (10 ml) thyme leaves, minced
1 tbsp (15 ml) sage leaves, chopped
2 large acorn squash, cut in half and seeded
salt and pepper, to taste
2 tbsp (30 ml) chopped parsley, for garnish
Instructions
- To make CHERRY AND PECAN CHUTNEY: In a medium saucepan, warm oil over medium heat. Add shallots and cook, stirring often, until translucent, about 4 minutes. Stir in garlic and let cook another minute. Add cherries, wine, maple syrup and seasonings. Increase heat to medium-high. Bring mixture to a boil, reduce heat to medium-low and simmer, uncovered, stirring often, until thickened and slightly sticky, about 10 minutes. Stir in pecans. Transfer chutney to a bowl and cool to room temperature. Chutney may be kept refrigerated in an airtight container for 4 days.
- To make ROASTED ACORN SQUASH: Preheat oven to 375 F (190 C).
- In a small saucepan, reduce apple cider over high heat to a ¼ cup (60 ml). Reduce heat to medium-low and stir in butter, rosemary, thyme and sage. Once butter has melted, continue to simmer for another 2 minutes, stirring occasionally. Set aside, keeping warm.
- Slice acorn squash into ¾-in (2 cm) half-moons. Place in a single layer on a parchment-lined baking sheet. Brush with half the apple cider mixture and season lightly with salt and pepper. Bake for 15 minutes, brush squash with remaining apple cider mixture and continue to bake for another 10 to 15 minutes, until squash is soft.
- Transfer warm squash to a serving platter, top with chutney and garnish with a sprinkle of parsley. Serve immediately while squash is still warm.
Drink Pairings
BUTTERNUT SQUASH AND MUSHROOM BRAID
Ingredients
Serves 6
4 cups (1 L) cubed butternut squash, cut into 1-in (2.5 cm) pieces
3 tbsp (45 ml) grapeseed oil, divided
salt and pepper, to taste
½ tsp (2 ml) each dried sage, dried thyme and dried oregano
½ large red onion, thinly sliced
3 garlic cloves, minced
6 oz (180 g) mixed mushrooms, trimmed and sliced
5 oz (140 g) baby spinach
all-purpose flour, for rolling
14 oz (400 g) puff pastry
¼ cup (60 ml) crumbled feta cheese
1 large egg
1 tbsp (15 ml) water
Instructions
- Preheat oven to 425 F (230 C). Place a rimmed baking sheet in oven while preheating.
- In a large bowl, toss butternut squash with 1 tbsp (15 ml) oil, a good pinch of salt and pepper, sage, thyme and oregano. Tumble onto hot baking sheet and bake, stirring occasionally, until squash is easily pierced with a knife, about 20 to 25 minutes. Remove and cool on baking sheet to room temperature before transferring to a large bowl.
- Meanwhile, in a large frying pan, warm remaining 2 tbsp (30 ml) oil over medium heat. Add onions and sauté until just starting to soften, about 2 minutes. Add garlic and cook another minute before stirring in mushrooms and a pinch of salt. Cook mushrooms, stirring occasionally, until lightly browned, about 8 to 10 minutes. Transfer mixture to bowl along with squash and set aside.
- Return frying pan to stove on mediumlow heat and add spinach and a splash of water. Cook, stirring constantly, until spinach is wilted, about 2 minutes. Transfer to a fine-meshed sieve over a bowl and drain until cool enough to handle. Squeeze out as much water as possible, then chop roughly. Add to mushroom mixture and toss to combine. Season lightly with additional salt and pepper to taste. Set aside.
- Lightly flour a work surface and roll out puff pastry to form a rectangle about 10 x 13- in (25 cm x 33 cm). Transfer to a parchment-lined baking sheet. Imagine pastry divided lengthwise into thirds. Cut slits 1-in (2.5 cm) apart on long, outside edges of pastry. Keep middle strip down the centre of pastry uncut. Cut and discard corner cut slits on each corner of pastry. Spread squash filling mixture down middle of uncut portion of dough leaving about 1-in (2.5 cm) on either end. Sprinkle feta over filling. Begin at bottom end of pastry. Fold 1-in (2.5 cm) lip of dough over filling. Fold first strip of dough on right over filling at a slight angle. Fold first strip of dough on left over filling, overlapping first strip. Continue folding strips of dough from alternate sides to form a braided pattern. Once braided, fold top 1-in (2.5 cm) lip of dough over filling, tucking it under braided strips.
- In a small bowl, whisk together egg and water. Brush braid with egg wash and bake until pastry is golden brown, about 25 to 30 minutes. Let cool 15 minutes. Slice and serve warm or at room temperature.
Drink Pairings
GINGER ROASTED PUMPKIN AND MILLET SALAD
Ingredients
Serves 6
2 lbs (1 kg) pumpkin or butternut squash, peeled and cut into 1-in (2.5 cm) pieces
1 medium-sized red onion, cut into 16 wedges
1 tbsp (15 ml) peeled, freshly grated ginger root
2 bird’s eye chilies, thinly sliced into rounds
2 garlic cloves, minced
2 tbsp (30 ml) grapeseed oil
1 tbsp (15 ml) maple syrup
salt and pepper, to taste
1 cup (250 ml) millet
2 cups (500 ml) water
3 tbsp (45 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) lime juice
1 cup (250 ml) each roughly chopped fresh mint leaves and fresh cilantro
½ cup (125 ml) pomegranate seeds
4 oz (125 ml) goat’s cheese, crumbled
Instructions
- Preheat oven to 400 F (200 C). Place a rimmed baking sheet in oven while preheating.
- In a large bowl, toss together pumpkin pieces with red onion, ginger, chilies, garlic, grapeseed oil, maple syrup and a good pinch each of salt and pepper. Tumble onto hot baking sheet and bake, stirring once or twice until pumpkin is tender and lightly browned, about 25 to 30 minutes. Remove from oven and set aside to cool.
- Meanwhile, place millet into a large dry saucepan and toast, stirring often, over medium heat until grains start to pop and become fragrant, about 4 to 5 minutes. Stir water and a pinch of salt into toasted millet. Increase heat to high and bring mixture to a boil. Once boiling, lower heat to low, stir in 1 tbsp (15 ml) olive oil and cover saucepan. Simmer for 15 minutes. Avoid lifting lid or stirring. Remove saucepan from heat and rest, covered, for 10 minutes to fully absorb water. Fluff with a fork and set aside, partially covered, to keep warm.
- Scrape pumpkin mixture and browned bits into a large bowl. Add millet and toss together. Add remaining 2 tbsp (30 ml) olive oil, lime juice, herbs and pomegranate seeds, folding in gently to combine. Season to taste with more salt and pepper. Transfer to a serving bowl and scatter with goat’s cheese. Serve immediately while warm.
Drink Pairings
PULLED CHICKEN AND BLACK BEAN NACHOS
Ingredients
Serves 8
PICO DE GALLO:
4 ripe tomatoes, cored and finely diced
½ small yellow onion, finely minced
½ cup (125 ml) chopped cilantro
½ lime, juice only
½ red or green jalapeño pepper, seeded and finely minced
2 tbsp (30 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
AVOCADO CREMA:
1 ripe Haas avocado
½ cup (125 ml) Mexican crema or sour cream
½ lime, juice only
salt and freshly ground black pepper, to taste
PULLED CHICKEN:
2 tbsp (30 ml) olive oil, plus extra if needed
10 boneless, skinless chicken thighs
1 large sweet onion, diced
4 large garlic cloves, smashed and minced
2 tsp (10 ml) brown sugar
2 tsp (10 ml) each ground cumin, ground coriander, oregano and smoked paprika
1 tsp (5 ml) salt
2 tbsp (30 ml) red wine vinegar
28 oz (796 ml) can fire-roasted diced tomatoes, including juice
1 canned chipotle chili in adobe sauce, minced, about 1 tbsp (15 ml)
14 oz (398 ml) can red kidney or black beans, rinsed and drained
20 oz (600 g) bag unseasoned tortilla chips
1 ripe but firm Haas avocado, peeled, pitted and sliced
1 cup (250 ml) grated Oaxaca or Monterey Jack cheese
chopped cilantro, for garnish
Instructions
- To make PICO DE GALLO: Combine all ingredients in a bowl. Gently fold together. Set aside for flavours to blend. Makes 2 cups (500 ml).
- To make AVOCADO CREMA: Peel avocado and coarsely chop. Place in a blender along with Mexican crema and lime juice. Whirl to blend, scraping down sides of bowl occasionally. Continue processing until very smooth. Transfer to a squeeze tube and refrigerate. Makes ¾ cup (175 ml).
- To make PULLED CHICKEN: Preheat oven to 350 F (180 C). Heat oil in a large heavy, oven-safe saucepan with a tight-fitting lid over medium-high heat. Add chicken, a few pieces at a time being careful not to overcrowd. Sauté, uncovered, until golden. Remove to a separate dish and repeat until all the chicken is lightly golden.
- Add onion to pan and sauté until soft and clear. Add a splash more oil if needed. Stir in garlic and sauté for 1 more minute. Stir in sugar and spices. Deglaze pan with vinegar. Add tomatoes and chipotle chili and stir to mix. Return chicken to saucepan, tucking pieces into mixture in an even layer. Bring to a low simmer. Cover with lid and bake for 35 to 40 minutes.
- Remove saucepan from oven. Leave oven at 350 F (180 C). Using tongs, remove chicken thighs to a large bowl and let cool until you can handle with your fingers. Shred chicken with a fork and return to sauce in saucepan along with beans. Return to the stove and gently simmer to warm beans. Taste and add more seasonings as desired.
- Scatter ⅔ of the chips on a large baking tray layering with warm chicken and bean mixture and grated cheese. Add more chips and cheese. Bake tray in preheated oven until cheese is golden and bubbly, about 10 to 12 minutes. Remove and sprinkle with cilantro. Serve with Pico de Gallo, sliced avocado and Avocado Crema.
Drink Pairings
FAVA BEANS WITH FRESH RICOTTA ON GARLIC CROSTINIS
Ingredients
Serves about 32 crostinis
GARLIC-INFUSED RICOTTA:
8 cups (2 L) whole milk
1 cup (250 ml) whipping cream
½ tsp (2 ml) salt
3 tbsp (45 ml) lemon juice
1 garlic clove, smashed and minced
CROSTINIS:
¼ cup (60 ml) olive oil
1 large garlic clove, smashed and minced
1 long whole wheat baguette, cut into ½-in (1.25 cm) slices
salt and freshly ground black pepper, to taste
FAVA BEANS:
1½ cups (375 ml) shelled fava beans
2 tbsp (30 ml) olive oil
½ cup (125 ml) diced sweet onion
3 tbsp (45 ml) finely chopped fresh mint
2 tbsp (30 ml) full-fat sour cream
2 tbsp (30 ml) lemon-infused olive oil, plus extra
salt and freshly ground black pepper, to taste
pea shoots and mint, for garnish
Instructions
- To make GARLIC-INFUSED RICOTTA: Line a large sieve with cheesecloth and place over a large bowl or saucepan. Set aside.
- Combine milk, cream and salt in a large heavy saucepan. Bring to a full rolling boil over medium-high heat. Then reduce heat to low and add lemon juice and garlic. Simmer, stirring constantly, until mixture curdles, about 2 minutes.
- Pour mixture into sieve over bowl or saucepan and set aside to drain for about 1 hour. Discard liquid and transfer ricotta to a plastic container with a tight-fitting lid. Refrigerate until chilled. Can be refrigerated for up to 2 days. Makes about 3½ cups (875 ml).
- To make CROSTINIS: Preheat oven to 350 F (180 C).
- Warm olive oil and garlic in a measuring cup in the microwave, to infuse garlic flavours. Place baguette slices in a single layer on a parchment-lined baking sheet. Brush with olive oil. Season with salt and pepper.
- Bake for 8 to 10 minutes or until crisp. Remove baking sheet to a rack to cool. Can be made ahead and stored in a tightly covered container for a couple of days
- To make FAVA BEANS: Bring a large saucepan of water to a boil. Add fava beans and blanch for 1 minute. Drain and plunge into ice water. Drain again and, using your fingers, pinch off the skins and discard. Place ⅓ cup (75 ml) beans in a small bowl and set aside. Place remaining beans in a larger bowl. Coarsely mash with a fork. Set aside.
- Heat olive oil in a heavy frying pan over medium heat. Add onion and sauté until soft and clear. Do not brown. Transfer to mashed fava beans along with mint, sour cream, lemon oil, and salt and pepper to taste. Gently fold together to blend. Fold in whole fava beans.
- To serve, smear a generous spoonful of fresh ricotta on baguette slices. Spoon fava bean mixture on top. Drizzle with a little lemon oil and garnish with some pea shoots. Add an extra grating of black pepper and serve.
Drink Pairings
PERSIAN CHICKPEA SALAD WITH POMEGRANATE DRESSING
Ingredients
Serves 6
POMEGRANATE DRESSING:
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) pomegranate molasses
1 tbsp (15 ml) lemon juice
SALAD:
1¼ cups (325 ml) dried chickpeas, soaked overnight in cold water1
2 firm ripe tomatoes, cored and diced
2 heirloom purple carrots, peeled and shaved lengthwise into strips
3 cups (750 ml) baby arugula, washed and patted dry
½ small red onion, thinly sliced, separated into rings
⅓ cup (75 ml) each finely chopped cilantro, Italian parsley and Thai basil
4 oz (125 g) Macedonian feta, crumbled
½ pomegranate, seeds only
Instructions
- To make POMEGRANATE DRESSING: Combine olive oil, pomegranate molasses and lemon juice in a small bowl. Whisk until emulsified. Transfer to a small jar and refrigerate until ready to use. Makes ⅓ cup (75 ml).
- To make SALAD: Place chickpeas in bowl and cover with cold water with a couple inches (5 cm) to spare. Soak overnight then drain and rinse. Place in a large saucepan and cover generously with cold water again. Bring to a boil over medium-high heat. Cover, with lid ajar, reduce heat to medium-low and simmer until chickpeas are tender, about 30 to 40 minutes. When tender, drain and place in a large bowl. Set aside to cool. Discard any skins that may have popped off during cooking.
- Add tomatoes, carrots, arugula and onion to cooled chickpeas. Top with chopped herbs. Refrigerate until ready to serve.
- Drizzle salad with dressing. Gently toss to evenly distribute. Transfer to a serving platter and scatter cheese and pomegranate seeds over top. Serve immediately.
Drink Pairings
APPLE AND CHEESE ROSE TARTLETS
Ingredients
Serves 4
2 red unpeeled apples, halved, cored and thinly sliced
2 tbsp (30 ml) lemon juice
¼ cup (50 ml) water
1 sheet, frozen puff pastry, thawed
all-purpose flour, for rolling pastry
½ cup (125 g) plain cream cheese, softened
4 tbsp (60 ml) granulated sugar
1 tsp (5 ml) cinnamon
½ cup (125 ml) grated sharp cheddar cheese (optional)
Instructions
- Preheat oven to 375 F (190 C). Generously grease a muffin tin with butter or cooking spray. Set aside.
- Place apple slices in a bowl. Top with lemon juice and water. Microwave 3 minutes or until apples are slightly softened. Remove apples and pat dry on paper towel. Set aside.
- Lightly dust counter surface with flour. Roll out puff pastry and cut into 4 even-sized strips lengthwise, about 3-in (7.5 cm) wide. Spread a thin layer of cream cheese over pastry. Mix together sugar and cinnamon in a small bowl and sprinkle about a tsp (5 ml) over the cream cheese. Sprinkle a bit of cheddar cheese over each strip.
- Arrange apple slices, overlapping pieces over top half of the pastry strip and making sure the rounded part of the apple is sticking out of the top of the pastry. Fold bottom half of the puff pastry up over the bottom of apple slices. Starting from one end, roll up pastry like a rosette, enclosing the apple slices. Place in muffin tins, apple-side up.
- Bake for 35 to 40 minutes or until golden brown. Remove from oven and cool 10 minutes. Remove from muffin tins and set on wire rack. Serve warm or at room temperature. Serve with whipped cream or ice cream.
Drink Pairings
KOHLRABI SALAD WITH APPLES
Ingredients
Serves 4 to 6
2 medium kohlrabi, about 2 lbs (1 kg), peeled and thinly sliced
2 unpeeled Granny Smith apples, cored and thinly sliced
½ tsp (2 ml) finely grated lemon zest
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) white balsamic or white wine vinegar
2 tbsp (30 ml) extra-virgin olive oil, divided
sea salt and freshly ground black pepper
½ cup (125 ml) torn fresh mint leaves
½ cup (125 ml) toasted hazelnuts, chopped
¼ cup (50 ml) shaved pecorino or Parmesan
whole mint leaves, for garnish, optional
Instructions
- In a large mixing bowl, toss together kohlrabi, apple, lemon zest, lemon juice, vinegar with half the olive oil. Season to taste. Add mint and gently toss just to combine.
- In a small bowl, toss hazelnuts and remaining olive oil. Season to taste. Divide kohlrabi salad among plates and top with hazelnuts and pecorino. Garnish with more mint leaves if desired.