SAFFRON AND LEMON-MARINATED LAMB KEBABS
Ingredients
Serves 6
½ cup (125 ml) olive oil
¼ cup (60 ml) lemon juice
2 large onions, peeled and coarsely grated
2 garlic cloves, finely minced
½ tsp (2 ml) dried chili flakes
½ tsp (2 ml) saffron threads
1 tsp (5 ml) salt
½ tsp (2 ml) coarse black pepper
1½ lbs (750 g) boneless lamb, cut into 2 x ½-in (5 x 1.25 cm) pieces
6 medium tomatoes
3 lemons, halved
1 tbsp (15 ml) sumac
chopped cilantro, for garnish
SPICED YOGURT SAUCE:
1 cup (250 ml) plain full-fat yogurt
1 large garlic clove, finely minced
3 tbsp (45 ml) lime juice
½ tsp (2 ml) ground cumin
¼ tsp (1 ml) cayenne
2 tbsp (30 ml) finely chopped cilantro
salt and freshly ground pepper to taste
Instructions
- In a mixing bowl, combine olive oil, lemon juice, onions, garlic, chili flakes, saffron, salt and pepper. Place lamb pieces in a resealable plastic bag with the marinade, seal and shake to combine. Refrigerate overnight or up to 24 hours.
- Preheat a barbecue to medium-high heat. Lightly oil grate. Alternatively, turn oven to broil, lightly oil a baking rack and place on a rimmed baking sheet.
- Thread marinated lamb on thin, metal skewers or presoaked wooden skewers. Thread tomatoes and lemons on separate skewers. Brush lamb, tomato skewers and the cut part of lemon halves with marinade. Grill kebabs until lamb is cooked to desired doneness and tomatoes and lemons are hot and grill marked, about 5 minutes on each side. If broiling, place oven rack about 3-in (8 cm) from heat and broil to desired doneness. Sprinkle lamb kebabs with sumac and chopped cilantro. Serve with Spiced Yogurt Sauce (recipe follows) and grilled tomatoes and lemons on the side.
- To make SPICED YOGURT SAUCE: Combine all ingredients in a mixing bowl. Cover and chill at least 1 hour before serving.
Drink Pairings
AUSTRIAN RED WINE PUNCH
Ingredients
Serves 18 to 20
2 cups (500 ml) hot, strong black tea
1 cup (250 ml) sugar
8 cloves
1 cinnamon stick
2 star anise pods
½ cup (125 ml) freshly squeezed lemon juice (about 4 lemons)
¾ cup (175 ml) orange juice
2 bottles (2 x 750 ml) full-bodied red wine
1 cup (250 ml) aged rum
lemon and orange slices, for garnish
Instructions
- In a large pot, over medium-high heat, combine freshly brewed tea with sugar, cloves, cinnamon and star anise. Bring to a simmer and cook, stirring, until sugar dissolves.
- Reduce heat to medium-low and add lemon and orange juice and continue to simmer for 15 minutes or so, then add red wine and rum, and cook for 5 more minutes, until heated through.
- Strain out cloves and cinnamon stick and either ladle punch into mugs or pour into a heatproof punch bowl and let guests serve themselves. Serve hot with fresh lemon or orange slices.
Featuring
CHEESY JALAPEÑO CORNBREAD WAFFLES SERVED WITH TIPSY CHILI
Ingredients
Serves 4
1 cup (250 ml) cornmeal
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) granulated sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
2 large eggs
2 cups (500 ml) buttermilk
⅓ cup (75 ml) unsalted butter, melted
2 cups (500 ml) grated sharp cheddar cheese
1 jalapeño pepper, trimmed, seeded and finely chopped
4 large eggs, cooked sunny-side-up
1 green onion, finely sliced, for garnish
2 tbsp (30 ml) chopped fresh cilantro leaves
hot sauce, for garnish (optional)
TIPSY CHILI:
1 tbsp (15 ml) grapeseed oil
1 small yellow onion, finely chopped
1 red bell pepper, finely chopped
1 small zucchini, cut into ¼-in (0.5 cm) dice
1 large carrot, cut into ¼-in (0.5 cm) dice
2 garlic cloves, minced
2 tbsp (30 ml) chili powder
½ tsp (2 ml) ground cumin
½ tsp (2 ml) dried oregano
½ tsp (2 ml) sweet or hot smoked paprika
½ tsp (2 ml) salt, plus extra for seasoning
¼ tsp (1 ml) freshly ground pepper
1 cup (250 ml) brown ale beer
1 tbsp (15 ml) tomato paste
1 x 14 oz (398 ml) can diced tomatoes
¾ cup (175 ml) canned black beans
¾ cup (175 ml) canned kidney beans
¾ cup (175 ml) canned pinto beans
½ cup (125 ml) frozen corn
1½ tsp (7 ml) lime juice
1 tsp (5 ml) maple syrup (optional)
Instructions
- Preheat waffle maker according to manufacturer’s instructions.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together eggs and buttermilk until well combined. Pour into flour mixture and, using a rubber spatula, fold together until just combined. Add butter, cheese and jalapeño and fold gently into batter.
- Spoon batter into each section of preheated waffle iron and cook until golden brown and crisp, about 5 minutes. Continue cooking waffles until all batter is used up.
- To serve, divide waffles among serving plates. Top with warm Tipsy Chili and an egg before garnishing with green onions, cilantro and a drizzle of hot sau
- To make TIPSY CHILI: In a large pot, warm oil over medium heat. Add onions and cook, stirring occasionally, until starting to caramelize, about 8 to 10 minutes. Add peppers, zucchini and carrots, and cook, stirring often, for 5 minutes. Add garlic, chili powder, cumin, oregano, paprika, salt and pepper and continue to cook for another 2 minutes. Stir in beer, tomato paste, diced tomatoes, beans and corn. Allow chili to come to a simmer before covering and reducing heat to medium-low.
- Allow chili to cook for 30 minutes, stirring occasionally. Remove lid and continue to cook another 15 minutes. Stir in lime juice. Taste chili and adjust seasoning with maple syrup, salt and chili powder. Makes about 5 cups (1.25 L).
Drink Pairings
SPINACH, FETA AND SWEET POTATO WAFFLES SERVED WITH TZATZIKI
Ingredients
Serves 6 as an appetizer
2 tbsp (30 ml) olive oil, divided
2 cups (500 ml) diced yam
4 large eggs
3 tbsp (45 ml) milk
½ tsp (2 ml) sea salt
¼ tsp (1 ml) freshly ground pepper
¾ cup (175 ml) all-purpose flour
½ tsp (2 ml) baking powder
¼ tsp (1 ml) baking soda
4 cups (1 L) baby spinach, shredded
¾ cup (175 ml) crumbled feta cheese
1 tbsp (15 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh dill
TZATZIKI:
½ large English cucumber
1 tsp (5 ml) kosher salt, plus extra
2 cups (500 ml) plain Greek yogurt
1 garlic clove, minced
½ tsp (2 ml) finely grated lemon zest
2 tbsp (30 ml) finely chopped fresh mint
¼ cup (60 ml) finely chopped fresh dill
1 tbsp (15 ml) extra-virgin olive oil
Instructions
- Preheat 1 tbsp (15 ml) oil in a large frying pan over medium heat. Add diced yams and sauté until tender, about 8 minutes. Add a splash of water, as needed, to keep yams from browning too much and sticking to pan. Set aside to cool.
- Preheat waffle maker according to manufacturer’s instructions.
- In a large bowl, whisk together eggs, milk, salt, pepper and remaining 1 tbsp (15 ml) oil. Sift flour, baking powder and baking soda over egg mixture and whisk to combine until smooth. Using a rubber spatula, fold in cooled yams, spinach, feta, chives and dill.
- Fill preheated waffle maker with batter, close lid and cook until golden brown and firm, about 5 minutes. Transfer waffle to a wire rack and continue making waffles with remaining batter.
- To serve, cut waffles into single servings and transfer to a platter. Serve with Tzatziki drizzled with extra-virgin olive oil and garnished with fresh dill. Waffles may be served warm or at room temperature.
- To make TZATZIKI: Coarsely grate cucumber and place in a sieve suspended over a large bowl. Sprinkle salt over cucumber, toss and set aside for 5 minutes. Using your hands, squeeze cucumber to extract as much liquid as possible. Discard liquid.
- Transfer cucumber to a large bowl. Add yogurt, garlic, lemon zest, mint, dill and olive oil and stir together until well combined. Thin with 1 to 2 tbsp (15 to 30 ml) of water and season to taste with additional salt, if desired. Store Tzatziki in refrigerator until ready to serve. Garnish with fresh dill and a drizzle of oil. Makes about 3 cups (750 ml).
Drink Pairings
POTATO AND KALE WAFFLES WITH SMOKED SALMON
Ingredients
Serves 6
1½ cups (375 ml) all-purpose flour
¼ cup (60 ml) cornstarch
1 tbsp (15 ml) baking powder
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground pepper
1½ cups + 2 tbsp (405 ml) buttermilk, divided
¼ cup (60 ml) grapeseed oil
2 eggs, separated
1 cup (250 ml) peeled and shredded yellow potatoes
2 tbsp (30 ml) finely chopped chives
2 cups (500 ml) finely shredded kale
¾ cup (175 ml) crème fraîche
1 tbsp (15 ml) prepared horseradish
12 oz (340 g) smoked salmon
1 small red onion, thinly sliced
¼ cup (60 ml) capers, drained and rinsed
fresh dill sprigs, for garnish
Instructions
- Preheat a mini waffle maker according to manufacturer’s instructions.
- In a large bowl, sift together flour, cornstarch, baking powder, salt and pepper. Make a well in flour mixture and add 1½ cups (375 ml) buttermilk, oil and egg yolks. Whisk mixture together until smooth. With a rubber spatula, gently fold in potatoes, chives and kale.
- Place egg whites in a medium bowl and whisk into stiff peaks. Add egg whites into potato batter and gently fold into mixture until well combined.
- Fill preheated waffle maker with batter, close lid and cook until golden brown and firm, about 5 minutes. Transfer waffle to a wire rack and continue making waffles with remaining batter.
- In a small bowl, whisk together remaining 2 tbsp (30 ml) buttermilk, crème fraîche and horseradish.
- Place waffles on a serving platter and top each with a dollop of horseradish sauce, salmon, onions and capers. Garnish with dill sprigs. Serve immediately.
Drink Pairings
WAFFLE BLT STACK WITH BOURBON MAPLE SYRUP
Ingredients
Serves 4
1 cup (250 ml) light buckwheat flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) salt, plus extra for seasoning
1 large egg
¾ cup (175 ml) Greek yogurt
½ cup (125 ml) milk
2 tbsp (30 ml) grapeseed oil
2 green onions, trimmed and white and green part finely sliced
3 heirloom tomatoes, sliced
freshly ground pepper, to taste
8 slices, thick-cut, cooked bacon, each strip halved
1 cup (250 ml) baby arugula
1 avocado, peeled, pitted and thinly sliced
BOURBON MAPLE SYRUP:
1 cup (250 ml) pure maple syrup
3 tbsp (45 ml) bourbon
1 tsp (5 ml) vanilla extract
Instructions
- Preheat waffle maker according to manufacturer’s instructions.
- In a large bowl, whisk together buckwheat flour, baking powder and salt.
- In a separate bowl, whisk together egg, yogurt, milk, oil and green onions until well combined. Pour into flour mixture and stir together with a wooden spoon. The batter will be quite thick.
- Pour ¼ cup (60 ml) batter into each section of preheated waffle iron and cook until golden brown and crisp, about 5 minutes. Continue cooking waffles with remaining batter until it is all used up.
- To assemble, top each warm waffle with a couple of slices of tomato and season with a sprinkle of salt and pepper. Layer tomatoes with a strip or two of bacon and some arugula. Stack two or three dressed waffles on top of each other on a serving plate and garnish with some sliced avocado and a drizzle of Bourbon Maple Syrup.
- To make BOURBON MAPLE SYRUP: In a small saucepan, over medium heat, gently stir together maple syrup and bourbon. Bring to a simmer and allow to cook for 1 minute. Remove saucepan from heat and stir in vanilla. Transfer to a serving container and serve while warm. Makes about 1 cup (250 ml).
Drink Pairings
MARBLED RED VELVET CHEESECAKE
Ingredients
Serves 6 to 8
CRUST:
1½ cups (375 ml) chocolate cookie crumbs
3 tbsp (45 ml) sugar
6 tbsp (90 ml) melted butter
FILLING:
1 oz (30 g) bitter or semi-sweet chocolate
2 tbsp (30 ml) butter
3 x 8 oz (250 g) packages cream cheese, softened to room temperature
1 cup (250 ml) sugar
1 tsp (5 ml) vanilla extract
3 large eggs
1 to 3 tsp (5 to 15 ml) red food colouring
whipped cream, to serve
chocolate curls, to serve
Instructions
- To make CRUST: Preheat oven to 300 F (150 C).
- In a bowl, mix together cookie crumbs, sugar and melted butter until well combined. Press firmly onto bottom of a greased 8-in (20 cm) springform pan. Place on middle rack of oven and bake for 10 minutes. Remove to cool. Keep oven on.
- To make FILLING: In a small bowl, add chocolate and butter and microwave, 20 seconds at a time, until melted. Stir until well blended. Set aside.
- In a large mixing bowl, beat cream cheese until smooth, then add sugar and vanilla and beat until well incorporated, smooth and light, scraping down sides frequently. Add eggs and beat just until eggs are blended, about 10 seconds.
- Transfer about a third of the batter into a small mixing bowl and fold in the melted chocolate mixture and 1 tsp (5 ml) red food colouring. Add more, according to desired colour density.
- Pour white batter into cooled springform pan and spoon red batter in a few dollops over the top. Using a knife or spatula, gently make a few swirled patterns in batter. Do not over-swirl.
- Transfer to middle rack of oven and bake for 1 hour, or until centre no longer looks liquid when pan is gently moved. Do not check too early, as this can cause your cheesecake to crack. Remove from oven and cool on a wire rack. After about 15 minutes, gently run a knife around side of pan to help release crust. Do not release springform until ready to serve. Allow to cool, then refrigerate 8 hours or overnight. Garnish with whipped cream and chocolate curls.
Drink Pairings
DARK CHOCOLATE PEPPERMINT CUPCAKES
Ingredients
Serves about 16 cupcakes
4 oz (125 g) dark chocolate, coarsely chopped
½ cup (125 g) unsalted butter, softened
1 cup (250 ml) sugar
4 large egg whites
1 tsp (5 ml) vanilla extract
2 tsp (10 ml) peppermint extract
½ tsp (2 ml) salt
1 tbsp (15 ml) baking powder
2 cups (500 ml) all-purpose flour
½ cup (125 ml) full-fat sour cream or whole milk yogurt
PEPPERMINT CANDY CANE CREAM CHEESE FROSTING:
½ cup (125 ml) butter, softened to room temperature
8 oz (250 g) cream cheese, at room temperature
4 cups (1 L) icing sugar
½ tsp (2 ml) vanilla extract
1 tsp (5 ml) peppermint extract
1 to 3 tbsp (15 to 45 ml) whipping cream
red gel food colouring (optional)
crushed candy canes or red and white mints
Instructions
- Preheat oven to 350 F (180 C). Line a standard cupcake pan with paper liners. Set aside.
- In a heatproof bowl, add chocolate and microwave at 20-second intervals, stirring between until melted and smooth. Set aside to cool, stirring occasionally.
- In a large bowl with a stand mixer, cream together butter and sugar until light and fluffy. Beat in egg whites one at a time, followed by vanilla and peppermint extracts, scraping sides as needed. Mix in cooled chocolate, salt and baking powder. Add flour in ½ cup (125 ml) portions until well blended, increasing speed after each addition. Add sour cream and mix until just combined.
- Divide batter between prepared paper liners using a regular-sized ice cream scoop, about ⅔ full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and place on wire rack to cool. Serve topped with Peppermint Candy Cane Cream Cheese Frosting.
- To make PEPPERMINT CANDY CANE CREAM CHEESE FROSTING: Place butter in a mixing bowl and whip with electric beaters until smooth. Add cream cheese and blend until well mixed together, about 30 seconds. Add icing sugar, about ½ cup (125 ml) at a time, blending at low speed until combined. Increase to medium speed and beat until fluffy. Add vanilla and peppermint extracts. Slowly add whipping cream, a small amount at a time, until desired consistency. Beat until well combined and fluffy.
- To create candy cane stripe effect (optional), before filling a large piping bag with frosting, add some red gel food colouring to a toothpick, and draw two to four vertical lines with red dye on inside of piping bag. Then carefully fill bag with frosting. Squeeze some frosting into a bowl until red striping starts to appear. Frost with a round twirl of icing on each cupcake. Garnish tops with crushed candy canes just before serving, or they will “melt and bleed” if left too long.
Drink Pairings
CHOCOLATE AND BEET BUNDT CAKE
Ingredients
Serves 6 to 8
½ cup (125 ml) unsweetened cocoa, plus extra for dusting Bundt pan
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) ground cinnamon
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) kosher salt
½ cup (125 ml) + ¼ cup (60 ml) butter, softened, divided
1¼ cup (310 ml) packed dark brown sugar
3 large eggs, at room temperature
1 cup (250 g) semi-sweet chocolate chips or chocolate, coarsely chopped
1 tbsp (15 ml) vanilla extract
1 tbsp (15 ml) instant espresso powder or 1½ tbsp (22 ml) ground instant coffee (optional)
2 cups (500 ml) beet purée, about 6 to 8 small beets, roasted, peeled and processed until smooth
½ cup (125 ml) full fat sour cream or whole-milk yogurt
DARK CHOCOLATE GANACHE:
DARK CHOCOLATE GANACHE 1 cup (250 g) bitter or semi-sweet chocolate, coarsely chopped
2 tbsp (30 ml) unsalted butter
½ cup (125 ml) whipping cream
Instructions
- Grease a Bundt pan and dust with cocoa powder, tapping out excess. Preheat oven to 375 F (190 C).
- In a large mixing bowl, sift together cocoa, flour, cinnamon, baking powder, baking soda and salt. Stir until evenly distributed. Set aside.
- With an electric mixer, whip together ½ cup (125 ml) softened butter and sugar until light and fluffy. Add eggs one at a time and beat 3 to 4 minutes until doubled in volume.
- While egg/sugar mixture is beating, heat chocolate with remaining ¼ cup (60 ml) butter in microwave, 20 seconds at a time, stirring each time, until melted. Stir until smooth and blended. Set aside.
- Add vanilla to eggs, followed by espresso, melted chocolate mixture, beet purée and sour cream. Mix until well blended and combined.
- Slowly add flour mixture to chocolatebeet mixture and mix just until evenly combined. Transfer to prepared Bundt pan with batter angled so that it is about 1-in (2.5 cm) higher on the sides than in centre (this helps to even out the bottom while baking and when flipped out on the serving plate). Place in centre of oven and bake for about 45 to 50 minutes or until a skewer inserted in middle comes out clean. Cool in pan for about 15 minutes before inverting on a wire cake rack. Cool completely before glazing with Dark Chocolate Ganache.
- To make DARK CHOCOLATE GANACHE: Combine chocolate and butter in a mixing bowl. In a saucepan, over medium heat, heat cream until just boiling and pour over chocolate mixture. Stir slowly until melted, smooth and glossy. Drizzle over cooled cake and let set 15 to 20 minutes before serving.
Drink Pairings
APPLE TIME
Ingredients
Serves 1
2 large thyme sprigs, divided
¾ oz (22 ml) Père Magloire Calvados
1 oz (30 ml) Apple Cinnamon Cordial (make ahead, recipe follows)
½ oz (15 ml) freshly squeezed lemon juice, strained
3 oz (90 ml) Bailly Lapierre Crémant de Bourgogne Reserve Brut
APPLE CINNAMON CORDIAL:
2 cinnamon sticks
2 cups (500 ml) unsweetened apple juice
1 cup (250 ml) sugar
Instructions
- Gently bruise one sprig of thyme and combine in a mixing glass with ice, calvados, cordial and lemon juice. Stir until chilled and fine strain into a Champagne flute and top with sparkling wine. Gently bruise reserved sprig of thyme and lower into glass to garnish.
- To make APPLE CINNAMON CORDIAL: Break cinnamon sticks into a few pieces and combine with apple juice in a small saucepan over medium-high heat. Reduce apple juice by half to yield 1 cup (250 ml), approximately 10 to 15 minutes. Remove the larger pieces of cinnamon and strain through a coffee filter to remove all particulates.
- Rinse saucepan and combine the apple-cinnamon mixture with sugar. Simmer to dissolve. Store refrigerated, up to 1 month. Makes 1¼ cup (310 ml).