APPLE STREUSEL KUCHEN TORTE
Ingredients
Serves 8 to 10
STREUSEL TOPPING:
1 cup (250 ml) granulated sugar
½ cup (125 ml) butter, melted
¼ cup (60 ml) all-purpose flour
2 tsp (10 ml) cinnamon
KUCHEN TORTE:
¾ cup (75 ml) soft butter
½ cup (125 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
½ cup (125 ml) milk
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
4 to 5 apples, peeled, cored and sliced, ¼-in (0.5 cm) thick
whipped cream or vanilla ice cream
Instructions
- To make STREUSEL TOPPING: Mix together sugar, butter, flour and cinnamon until a crumble mixture forms. Set aside. Makes ¾ cup (175 ml).
- To make KUCHEN TORTE: Preheat oven to 350 F (180 C). Grease bottom and sides of a 9-in (23 cm) springform pan with butter and line bottom with parchment paper. Set aside.
- In a large bowl, beat butter and sugar together with an electric mixer until fluffy. Add eggs, vanilla and milk and beat together until smooth. Stir in flour, baking powder, baking soda and salt until smooth and blended. Spread batter onto bottom of prepared pan. Arrange apples over batter. Evenly sprinkle Streusel Topping over apples.
- Bake until apples are tender and a skewer inserted in the centre comes out clean. Topping should be golden. Remove and cool in pan on a wire rack before running a knife around inside of pan and removing the sides. Serve with whipped cream or vanilla ice cream.
Drink Pairings
SWEET POTATO TURNOVERS
Ingredients
Serves about 18 turnovers
½ lb (250 g) unpeeled sweet potatoes
½ lb (250 ml) Granny Smith apples, peeled, cored and cut into fine ¼-in (0.5 cm) dice
2 tbsp (30 ml) granulated sugar, plus extra for dusting
⅓ cup (75 ml) whole blanched almonds, ground in food processor
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ cup (60 ml) finely chopped crystallized ginger
1 pkg (or 2 sheets) frozen puff pastry, thawed
all-purpose flour, for rolling
1 large egg, beaten
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- Pierce potatoes with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash with potato masher or fork. Mix in apples, sugar, almonds, cinnamon, ground ginger and chopped ginger. Set aside.
- Lightly dust a large cutting board with flour. Roll out 1 of the pastry sheets to ⅛-in (3 cm) thickness. Cut out circles using a 3½-in (8.75 cm) cookie cutter, making as many circles from the dough as possible.
- Place a heaping tbsp (15 ml) of the filling on each circle. Brush bottom edge of pastry lightly with egg wash, then fold circles in half to form a half moon. Press the edges together with a fork to seal and arrange on a parchment paper-lined baking sheet. Repeat with remaining dough and filling, collecting scraps of dough and rolling out. Brush tops of turnover with egg wash and sprinkle with sugar.
- Bake on prepared baking sheets until golden brown, about 12 to 15 minutes. Remove and allow to cool for 5 minutes before serving. Best served warm with vanilla ice cream or whipped cream.
Drink Pairings
SWEET POTATO GNOCCHI
Ingredients
Serves 6
SWEET POTATO GNOCCHI:
2 lbs (1 kg) unpeeled sweet potatoes
⅔ cup (175 ml) ricotta cheese
1 tsp (5 ml) salt
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) freshly ground black pepper
1¼ cups (300 ml) all-purpose flour, plus more for work surface, about ⅓ cup (75 ml)
SAGE AND MAPLE BUTTER:
½ cup (125 ml) unsalted butter
18 to 24 fresh sage leaves
½ tsp (2 ml) ground cinnamon
2 tbsp (30 ml) maple syrup
sea salt and freshly ground black pepper, to taste
Instructions
- To make SWEET POTATO GNOCCHI: Preheat oven to 425 F (210 C).
- Pierce sweet potatoes with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash sweet potato flesh and measure out 2 cups (500 ml), discarding remainder or saving for another use. Add ricotta and spices. Mix until well blended.
- Add flour, ½ cup (125 ml) at a time until a soft dough forms. Lightly flour a clean work surface. Divide dough into 6 equal balls. Roll out each ball into a 1-in (2.5 cm) thick rope. Cut each rope into 1-in (2.5 cm) pieces to make gnocchi. Roll the gnocchi with tines of a fork. Transfer gnocchi to a large baking sheet. Repeat with remaining dough.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add gnocchi in 3 to 4 batches and cook until tender but still al dente, or firm to the bite. Remove with a slotted spoon to a baking sheet. Loosely cover with foil to keep warm while cooking remaining gnocchi.
- To make SAGE AND MAPLE BUTTER: In frying pan, melt butter over medium heat. When melted, add sage leaves and swirl occasionally until foam subsides and solids begin to brown. Remove from heat and stir in cinnamon and maple syrup. Season with salt and black pepper. Add Sweet Potato Gnocchi and toss to coat evenly. Serve immediately.
Drink Pairings
SWEET POTATO AND MAPLE SYRUP PANNA COTTA
Ingredients
Serves 8 (½ cup (125 ml) servings each)
1 large or 2 small unpeeled sweet potatoes
1 cup (250 ml) homogenized milk
1 tbsp (15 ml) gelatin
1 cup (250 ml) buttermilk
1 cup (250 ml) whipping cream
¼ cup (60 ml) maple syrup
1 tsp (10 ml) cinnamon
1 tsp (5 ml) vanilla extract
whipped cream, for garnish
SALTED HAZELNUT BRITTLE:
1 cup (250 ml) granulated sugar
½ cup (125 ml) water
1 tsp (5 ml) corn syrup or agave syrup
½ cup (125 ml) toasted hazelnuts, coarsely chopped
½ tsp (2 ml) kosher salt
Instructions
- Preheat oven to 425 F (210 C).
- Pierce sweet potato with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash well with potato masher. Measure out 1 cup (250 ml) mashed sweet potato.
- Place homogenized milk in a medium-sized saucepan. Sprinkle gelatin over milk and let sit for 5 minutes or until gelatin softens.
- In a blender, combine buttermilk, whipping cream, mashed sweet potato, maple syrup and cinnamon. Blend until smooth.
- Heat softened gelatin and milk mixture over low heat, stirring until gelatin is dissolved. Stir in sweet potato mixture and cook over medium heat, stirring well until mixture starts to steam. Remove from heat and stir in vanilla.
- Ladle into 8 x ½ cup (125 ml) ramekins. Transfer to refrigerator and chill until firm. Garnish with a dollop of whipped cream and Hazelnut Brittle.
- To make SALTED HAZELNUT BRITTLE: Line a baking sheet with parchment paper. Mix together sugar, water and corn syrup in a medium, heavy-bottomed saucepan. Cook over medium-high heat, without stirring, until it starts to caramelize to a light golden brown, about 13 minutes. Gently swirl saucepan until mixture is a deep amber colour, about 1 more minute.
- Remove immediately from heat and quickly stir in nuts and salt. Pour immediately onto the prepared baking sheet, spreading in an even layer. Let cool. Once cool and hardened, break into shards.
Drink Pairings
CREAMY CORN-STUFFED PEPPERS
Ingredients
Serves 4
10 ears of corn, husk and silk removed
1 tbsp (15 ml) butter, melted
2 green peppers, cut in half lengthwise
2 tbsp (30 ml) extra virgin olive oil
2 tbsp (30 ml) red onion, finely diced
2 cloves garlic, minced
¼ tsp (1 ml) Mexican oregano (or marjoram)
½ tsp (2 ml) kosher salt
1 pinch ground black pepper
½ cup (125 ml) sour cream
½ cup (125 ml) queso fresco or cow feta cheese, crumbled, divided
¼ bunch of cilantro, picked off the stems and roughly chopped
1 lime, quartered
Instructions
- Preheat a barbecue to medium heat.
- Brush the corn with butter and grill for about 2 minutes on each side. The corn doesn’t have to be cooked all the way through, but the grill marks will add flavour. Cool and cut the kernels from the cob, set aside.
- Remove heart and seeds from the green peppers and discard. Keep the stem part of the pepper intact. Brush the outside of the peppers with olive oil and grill for 3 to 4 minutes on all of the outside edges. Don’t overcook. The peppers need to retain their shape. Set aside.
- Preheat oven to 375 F (190C).
- Sauté onion and garlic over medium heat until soft, then add the Mexican oregano, salt, and pepper. Cook for another 2 to 3 minutes. Let cool slightly and add the corn kernels, sour cream, and half of the queso fresco. Mix until combined and fill the peppers. Sprinkle the remaining queso fresco over the peppers.
- Bake for about 10 minutes, until the filling is melted and bubbly. Garnish with cilantro and serve with lime pieces.
Drink Pairings
SPOT PRAWN-STUFFED EGGPLANT
Ingredients
Serves 4
OYSTER AND GARLIC SAUCE:
3 garlic cloves, minced
2 tsp (10 ml) vegetable oil
½ cup (125 ml) chicken broth
2 tbsp (30 ml) oyster sauce
1 tsp (5 ml) soy sauce
1 tsp (5 ml) granulated sugar
1 tbsp (15 ml) cornstarch
½ cup (125 ml) water
STUFFED EGGPLANT:
½ lb (250 g) spot prawns
2 tsp (10 ml) cornstarch
1 garlic clove, minced
1 tsp (5 ml) peeled and minced fresh ginger root
1 tsp (5 ml) soy sauce
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) Shaoxing cooking wine
1 whole green onion, minced
2 Japanese eggplants, sliced into 1-in (1.25 cm) slices
2 tbsp (30 ml) vegetable oil, plus extra if needed
6 sprigs cilantro
Instructions
- To make OYSTER AND GARLIC SAUCE: In a small, heavy-bottomed saucepan, sauté garlic in vegetable oil over medium heat until golden.
- Add chicken broth, oyster sauce, soy sauce and sugar. Stir and bring to a boil. In a small bowl, stir cornstarch and water to blend. Whisk into chicken broth mixture and bring to a boil. Boil just until thickened, about 30 seconds. Serve with Stuffed Eggplant.
- To make STUFFED EGGPLANT: Peel spot prawns and remove heads and tails. Devein and place prawns in a food processor. Add cornstarch, garlic, ginger, soy sauce, sugar and cooking wine to food processor. Pulse until a coarse paste forms. Remove prawn mixture to a bowl and stir in green onion.
- Sandwich about 1 tbsp (15 ml) of the prawn mixture between two slices of eggplant. Repeat with remaining eggplant and stuffing.
- Heat vegetable oil in a frying pan large enough to hold eggplant in a single layer.
- Working in batches, fry the stuffed eggplant over medium heat for about 12 minutes on each side until golden brown. Add more oil if necessary.
- Once all the eggplant has been browned, return them to the pan in a single layer. Add ½ cup (125 ml) water. Cover and steam for 8 minutes, or until you can easily pierce eggplant with a knife.
- Place on a platter and drizzle with Oyster Garlic Sauce. Garnish with cilantro.
Drink Pairings
BOCCONCINI-STUFFED MEATBALLS IN TOMATO SAUCE
Ingredients
Serves 4 to 6
TOMATO SAUCE:
2 tbsp (30 ml) olive oil
½ small yellow onion, chopped
28 oz (796 ml) can puréed tomatoes
1 pinch crushed red pepper flakes
½ tsp salt
BOCCONCINI-STUFFED MEATBALLS:
2 slices white bread, crusts removed
½ cup (125 ml) milk
1 lb (500 g) ground pork
1 lb (500 g) ground beef
1 egg, whisked
1 garlic clove, minced
¼ small yellow onion, minced
1 tsp (5 ml) dried oregano
2 tsp (10 ml) tomato paste
2 tsp (10 ml) kosher salt
1 tsp (5 ml) ground black pepper
12 x 1-in (2.5 cm) bocconcini balls
5 sprigs fresh basil
Instructions
- To make TOMATO SAUCE: In a large, heavy-bottomed saucepan, heat oil. Add onion and sauté over medium heat until soft and translucent. Add puréed tomatoes, red pepper flakes and salt, simmer, covered, for 10 minutes. Remove from heat and cover to keep warm while preparing meatballs.
- To make BOCCONCINI-STUFFED MEATBALLS: Preheat oven to 400 F (200 C).
- In a large bowl, combine bread and milk. Soak for 5 minutes, then mash into a paste using a fork. Add meat, egg, garlic, onion, oregano, tomato paste, salt and pepper and mix until evenly blended.
- Divide meat mixture into 12 equal portions and roll each into a meatball. Press a bocconcini ball into the centre of each meatball, sealing it inside the ground meat. Place meatballs on a parchment-lined baking tray. Bake in centre of oven for 10 minutes. Using a slotted spoon, transfer meatballs to the saucepan with Tomato Sauce.
- Cover and simmer for 10 minutes or until dish is piping hot and meatballs are cooked through. Garnish with basil and serve.
Drink Pairings
STUFFED MUSSELS
Ingredients
Serves 24 mussels
¼ cup (60 ml) extra-virgin olive oil
½ yellow onion, peeled and finely chopped
2 garlic cloves, minced
1 cup (250 ml) canned puréed tomatoes
1 tbsp (15 ml) tomato paste
1 roasted red bell pepper, puréed
½ cup (125 ml) basmati rice, rinsed and soaked in water for 10 minutes and drained
2 tbsp (30 ml) currants
1 tbsp (15 ml) each, finely chopped mint and finely chopped dill
24 mussels, scrubbed, discarding any that remain open when tapped
¼ cup (60 ml) white wine
1 tbsp (15 ml) flat-leaf parsley, roughly chopped
1 lemon, cut into wedges
Instructions
- Heat oil in a medium-sized saucepan. Add onions and garlic and sweat over medium heat, stirring occasionally, until soft and translucent. Add puréed tomatoes, tomato paste, red pepper and rice. Add just enough boiling water to cover rice and simmer, uncovered, until liquid is absorbed and rice is tender. Remove from heat. Cool, and fold in currants, mint and dill.
- Heat a large, heavy-bottomed saucepan with a lid over mediumhigh heat. Add mussels and wine. Cover and steam just until mussels have started to open, so that you can easily stuff them. Do not fully cook. Remove the mussels from saucepan and lay them in a single layer on a baking tray, discarding any that did not open. Reserve liquid in pan and set aside.
- Once mussels are cool enough to handle, use a small paring knife to cut each one through the muscle that attaches to the inside shell. Stuff each mussel with about 2 tbsp (30 ml) of the rice mixture.
- Return stuffed mussels to saucepan in a single layer with reserved liquid. Cover tightly and cook over medium heat for another 5 minutes.
- This dish can be served warm or cold. Garnish with chopped parsley and lemon wedges.
Drink Pairings
SALMON AND CIDER CHOWDER
Ingredients
Serves 6
3 tbsp (45 ml) unsalted butter
2 medium onions, chopped
4 medium carrots, peeled and diced
3 celery stalks, diced
1 cup (250 ml) hard apple cider
8 new potatoes, sliced into ½-in (1 cm) widths
1 cup (250 ml) frozen corn kernels
1½ tsp (7 ml) dried thyme leaves
3 cups (750 ml) vegetable stock, divided, plus extra
2 cups (500 ml) whole milk
1 tbsp (15 ml) all-purpose flour or brown rice flour
1 cup (250 ml) whipping cream
12 oz (340 g) hot smoked salmon, skinned and broken into bite-sized pieces
salt and freshly ground pepper, to taste
2 tbsp (30 ml) chopped parsley leaves or chopped chives, for garnish
Instructions
- Heat butter in a large pot or cast-iron Dutch oven over medium-high heat. Add onions, carrots and celery. Cook, stirring often, until vegetables have softened, about 5 minutes. Add hard cider, scraping up any brown bits from bottom of pot with a wooden spoon, and bring to a boil. Add potatoes, corn, thyme and 2 cups (500 ml) stock. Simmer until potatoes are forktender, about 5 to 8 minutes.
- Whisk together milk and flour then add to pot along with remaining 1 cup (250 ml) stock. Simmer until soup starts to slightly thicken, about 5 to 10 minutes.
- Just before serving, stir cream and salmon into soup. Cook until salmon is warmed through, about 2 minutes. If too thick for your liking, thin with some more broth. Adjust seasoning to taste. Divide among serving bowls and garnish with a sprinkle of parsley or chives. Serve warm.
Drink Pairings
BISON POT PIES
Ingredients
Serves 6
⅓ cup (75 ml) all-purpose flour
salt and freshly ground pepper, to taste
2½ lbs (1.1 kg) boneless bison chuck, cut into 2-in (5 cm) cubes
4 strips thick-cut bacon, cut into ½-in (1.25 cm) pieces
2 tbsp (30 ml) grapeseed oil
1 cup (250 ml) chopped yellow onion
1 large carrot, peeled and chopped
½ cup (125 ml) chopped celery
4 garlic cloves, minced
2½ cups (625 ml) dry red wine
2½ cups (625 ml) low sodium beef stock
¼ cup (60 ml) tomato paste
2 bay leaves
1 tsp (5 ml) fresh thyme
½ cup (125 ml) chopped Italian parsley leaves
1 lb (500 g) ready rolled puff pastry
1 large egg, beaten
Instructions
- In a large bowl, whisk together flour with a generous couple of pinches of salt and pepper. Add bison and toss to coat.
- Place bacon in a large pot or cast-iron Dutch oven over medium heat. Cook, stirring often, until crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate and set aside.
- Add oil to pot bacon was cooked in and warm over mediumhigh heat. Shake any excess flour from bison. Working in batches, sear bison until browned. Transfer to a clean bowl and set aside.
- In same pot, add onions, carrots, celery and garlic. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add wine, scraping up any brown bits from bottom of pot with a wooden spoon, and bring to a boil. Stir in stock, tomato paste, bay leaves, thyme, reserved bacon and bison. Reduce heat to low, cover and simmer for 1½ hours, stirring occasionally. Uncover pot and continue to cook stew for one more hour, stirring occasionally, until bison is tender. Remove pot from heat, stir in parsley and season to taste with extra salt and pepper.
- While bison stew is cooking, preheat oven to 400 F (200 C).
- Place puff pastry on a lightly floured work surface. Using round cookie cutters or a sharp knife, cut six circles of puff pastry slightly larger than tops of large ramekins or small baking dishes pot pies will be served in. Transfer to two parchment-lined baking trays and lightly brush tops with beaten egg. Bake until pastry is puffed up and golden brown, about 20 minutes.
- Divide hot bison stew between ramekins or small baking dishes. Top each with a disk of puff pastry and serve.