WARM PRAWN AND ESCAROLE SALAD
Ingredients
Serves 4
1 cup (250 ml) quinoa
2 cups (500 ml) water
salt and freshly ground pepper, to taste
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
2 tsp (10 ml) fish sauce
8 radishes, trimmed and cut into thin wedges
1¼ lbs (625 g) large prawns, peeled and deveined
1 large head escarole, torn into large pieces, about 10 cups (2.5 L)
3 tbsp (45 ml) grated Parmesan, divided
1 tbsp (15 ml) lemon juice
1 lemon, cut into wedges, to serve
Instructions
- Place quinoa in a fine mesh sieve and rinse well under cold water for a couple of minutes, agitating seeds with your hands.
- In a medium saucepan over mediumhigh heat, stir together quinoa, water and a pinch of salt. Bring to a boil before turning heat to medium-low, covering and letting quinoa simmer until all water is absorbed, about 15 minutes. Fluff with a fork, cover and keep warm until ready to serve.
- In a large skillet over medium heat, melt butter with oil, then add garlic and cook, stirring constantly, until fragrant, but not brown, about 30 seconds. Stir in fish sauce.
- Increase heat to medium-high and add radishes and prawns. Sauté until radishes are crisp-tender and prawns are almost cooked through, about 2 to 4 minutes. Stir in half of escarole and season with a pinch of salt and pepper. Toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until beginning to wilt, about another minute. Remove pan from heat and add in 1½ tbsp (22 ml) Parmesan and lemon juice. Toss until well combined. Season to taste with salt and pepper.
- To serve, divide quinoa among serving plates and top with Warm Prawn and Escarole Salad. Garnish with a sprinkle of remaining Parmesan cheese, black pepper and a lemon wedge.
Drink Pairings
CHARRED BROCCOLI SALAD
Ingredients
Serves 8
3 cups (750 ml) roughly torn 1-in (2.5 cm) pieces of country loaf
2 tbsp (30 ml) + ½ cup (125 ml) olive oil, divided
1 tsp (5 ml) garlic powder
1 tsp (5 ml) dried thyme
salt and freshly ground pepper, to taste
1 large yellow onion, minced
1 large carrot, minced
1 celery stalk, minced
4 jalapeños or Fresno chilies, sliced into thin rounds and seeded
3 lbs (1.5 kg) broccoli, cut into florets
4 anchovy fillets packed in oil, drained, roughly chopped
½ cup (125 ml) white wine
½ cup (125 ml) mint leaves
Instructions
- On a rimmed baking sheet, toss together bread, 2 tbsp (30 ml) olive oil, garlic powder, dried thyme and a pinch each of salt and pepper. Set aside.
- In a medium saucepan, heat ¼ cup (60 ml) olive oil over medium heat. Add onion, carrot, celery, chilies and a pinch of salt. Cook, stirring occasionally, until vegetables are very soft, but not brown, about 12 to 15 minutes. Remove saucepan from heat and set aside to cool to room temperature.
- Place oven racks in top and bottom thirds of oven and preheat to 425 F (220 C). Place a roasting pan on bottom oven rack while oven is preheating.
- In a large bowl, toss together broccoli and ¼ cup (60 ml) olive oil. Place in preheated roasting pan and roast, stirring every 10 minutes until deeply browned on at least one side. Stir in cooled vegetable mixture, anchovies and wine. Roast, stirring once halfway through cooking time, until broccoli is tender and liquid is mostly evaporated, about 25 to 30 minutes. Season to taste with salt and pepper.
- While broccoli is roasting, place baking sheet with bread in oven on top rack until golden and crisp, about 8 to 12 minutes.
- To serve, layer broccoli mixture, croutons and mint together in a large serving bowl or among warm salad bowls. Serve immediately.
Drink Pairings
ROASTED YAM SALAD WITH CITRUS-MISO PORK
Ingredients
Serves 4
3 cups (750 ml) diced yam, ½-in (1.25 cm) dice
5 tbsp (75 ml) olive oil, divided, plus extra as needed
salt and freshly ground pepper, to taste
1 large head radicchio, trimmed, cut into 8 wedges
4 to 6 Shanghai baby bok choy, trimmed and halved
2 tbsp (30 ml) unseasoned rice vinegar
½ tsp (2 ml) honey
2 tbsp (30 ml) nutritional yeast
3 green onions, white and light green parts only, thinly sliced
¼ cup (60 ml) roughly chopped unsalted, roasted peanuts
CITRUS-MISO PORK:
¼ cup (60 ml) orange juice
2 tbsp (30 ml) orange marmalade
2 tbsp (30 ml) white miso paste
1 tsp (5 ml) minced ginger
2 garlic cloves, minced
2 tbsp (30 ml) grapeseed oil, divided
1¼ lbs (625 g) pork tenderloin, trimmed of 1¼ lbs (625 g) pork tenderloin, trimmed of any excess fat or silver skin
Instructions
- Place a rimmed baking sheet in oven and preheat to 400 F (200 C).
- In a bowl, toss together yams, 2 tbsp (30 ml) oil and a pinch of salt and pepper. Tumble onto preheated tray in a single layer and roast, tossing every 10 minutes or so, until they start to caramelize and become tender, about 30 minutes total.
- Meanwhile, preheat 1 tbsp (15 ml) oil in a large frying pan over medium-high heat. Add half the radicchio wedges and cook until caramelized and crisp-tender on both cut surfaces, about 1 minute per side. Transfer to a plate and lightly season with salt and pepper. Repeat cooking remaining radicchio, adding more oil to frying pan if needed.
- Using same frying pan, add 1 tbsp (15 ml) oil and let warm over mediumhigh heat. Add half the bok choy halves and cook until caramelized and crisp-tender, 1 to 2 minute. Transfer to a plate and lightly season with salt and pepper. Repeat cooking remaining bok choy, adding more oil to frying pan if needed.
- In a large bowl, whisk together remaining 1 tbsp (15 ml) oil, rice vinegar, honey and nutritional yeast. Add warm roasted yams and gently toss to coat.
- Arrange warm radicchio and bok choy on a serving platter and sprinkle with warm, dressing coated yams. Drizzle with any remaining dressing, garnish with green onions, peanuts and additional nutritional yeast, if desired. Serve while warm with Citrus-Miso Pork alongside.
- To make CITRUS-MISO PORK: Preheat oven to 400 F (200 C).
- In a bowl, whisk together orange juice, marmalade, miso, ginger, garlic and 1 tbsp (15 ml) oil until well combined. Transfer to a resealable plastic bag before adding pork, sealing bag and coating tenderloin completely in marinade. Refrigerate for at least 1 hour or up to 8 hours.
- Remove pork from marinade and set aside. Transfer marinade to a small saucepan, bring to a boil over medium-high heat and allow to cook for 3 to 5 minutes, or until slightly reduced and thickened.
- In a large ovenproof frying pan, heat remaining 1 tbsp (15 ml) oil over mediumhigh heat. Sear pork all over. This will happen fast due to marmalade in marinade. Brush pork with some warm marinade before transferring frying pan to oven. Roast pork until cooked through with just a hint of pink remaining, about 16 minutes. Transfer pork to a cutting board, brush with some more marinade and let rest for 5 minutes before carving crosswise into slices. Serve drizzled with remaining miso marinade, alongside Roasted Yam Salad.
Drink Pairings
PUMPKIN AND CORNMEAL BREAD WITH WHISKY-SOAKED CRANBERRIES
Ingredients
Serves 2 loaves
WHISKY SOAKED CRANBERRIES:
1 cup (250 ml) dried cranberries
½ cup (125 ml) boiling water
2 tbsp (30 ml) whisky
PUMPKIN SEED STREUSEL:
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) firmly packed yellow sugar
4 tbsp (60 ml) melted butter
¼ cup (60 ml) pumpkin seeds
PUMPKIN AND CORNMEAL BREAD:
1½ cups (375 ml) firmly packed dark brown sugar
1 cup (250 ml) vegetable oil
3 large eggs
1 x 15 oz (425 ml) can pumpkin purée
3 cups (750 ml) all-purpose flour
½ cup (125 ml) fine yellow cornmeal
1 tsp (5 ml) each ground cloves, cinnamon, ground ginger, nutmeg
½ tsp (2 ml) ground cardamom
1 tsp (5 ml) baking soda
½ tsp (2 ml) salt
2 tsp (10 ml) baking powder
1½ tsp (7 ml) vanilla extract
1 cup (250 ml) chopped walnuts (optional)
Instructions
- To make WHISKY SOAKED CRANBERRIES: Mix together dried cranberries, boiling water and whisky. Allow to soak for up to 1 hour or until softened. Drain well and set cranberries aside.
- To make PUMPKIN SEED STREUSEL: To make streusel, mix together flour, yellow sugar, melted butter and pumpkin seeds until a crumbled texture. Set aside.
- To make PUMPKIN AND CORNMEAL BREAD: Preheat oven to 350 F (180 C). Butter and flour two 9 x 5-in (2 L) loaf pans.
- In a large bowl, with an electric mixer, beat dark sugar and oil until fluffy. Mix in eggs and pumpkin until smooth and well mixed.
- In another large bowl, mix together flour, cornmeal, spices, baking soda, salt and baking powder. Slowly fold into pumpkin mixture in two additions. Stir in Whisky Soaked Cranberries and walnuts, if using.
- Divide batter equally between prepared pans. Divide streusel and sprinkle on top of each loaf. Bake until a wooden skewer inserted into centre comes out clean, about 1 hour. Remove from oven and allow to cool on baking racks 10 minutes. Using a sharp knife, cut around edges of loaves and turn out onto racks and cool completely.
Drink Pairings
PUMPKIN PAPPARDELLE
Ingredients
Serves 4
½ lb (250 g) rapini or broccolini, rinsed, cut into 1-in (2.5 cm) pieces
4 tbsp (60 ml) unsalted butter, divided
1 tbsp (15 ml) extra-virgin olive oil
1 large red onion, thinly sliced lengthwise
¼ tsp (1 ml) dried red chili flakes
1 lb (500 g) dry pappardelle
½ small sugar pumpkin, about 2 lbs (1 kg), peeled, seeded, cut into ½-in (1.25 cm) dice
4 thyme sprigs
1½ cups (375 ml) water
2 tsp (10 ml) thyme leaves
1 cup (250 ml) pecorino cheese, grated, plus more for serving
½ cup (125 ml) toasted pine nuts
Instructions
- Bring a saucepan of water to a boil. Add rapini or broccolini and blanch for 2 minutes, then transfer to an ice-water bath. Drain well and set aside.
- In a large skillet over medium heat, melt 2 tbsp (30 ml) of butter with olive oil. Add onion and chili flakes and sauté, stirring occasionally, until soft, about 15 minutes. Transfer to a plate and set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1 cup (250 ml) of cooking water. Return pasta to pot.
- While pasta is cooking, return skillet over medium heat and add pumpkin, thyme sprigs and 1½ cups (375 ml) water to skillet. Cover partially and cook, stirring occasionally, until pumpkin is very soft and most water has evaporated, about 6 to 8 minutes.
- To hot pasta, add onion, pumpkin, thyme leaves, pecorino, remaining butter, reserved cooking water and broccolini. Toss to coat, adding more cooking water as needed to loosen sauce. Season. Garnish with toasted pine nuts and serve with extra pecorino cheese.
Drink Pairings
PUMPKIN GINGERBREAD TRIFLE
Ingredients
Serves 8 to 10
GINGERBREAD:
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
1 tbsp (15 ml) ground ginger
½ tsp (2 ml) cinnamon
¼ tsp (1 ml) allspice
½ tsp (2 ml) salt
½ cup (125 ml) butter, softened
1 cup (250 ml) dark brown sugar
1 large egg
½ cup (125 ml) molasses
¾ cup (175 ml) buttermilk
½ cup (125 ml) hot water
PUMPKIN MOUSSE:
¼ cup (60 ml) cold water
1 × ¼ oz (7 g) envelope of gelatin
1 × 14 oz (425 ml) can pumpkin purée
½ cup (125 ml) light brown s
½ tsp (2 ml) nutmeg
½ tsp (2 ml) ground ginger
1 tsp (5 ml) cinnamon
¼ tsp (1 ml) salt
1 cup (250 ml) + 1½ cups (375 ml) whipping cream, divided
½ tsp (2 ml) + 1 tsp (5 ml) vanilla extract, divided
3 tbsp (45 ml) sugar
13 oz (370 g) thin gingersnap cookies, coarsely crushed, reserving ½ cup (125 ml), for garnish
chopped crystallized ginger, for garnish
Instructions
- To make GINGERBREAD: Place oven rack in middle of oven and preheat to 350 F (180 C).
- Grease or butter a 13 x 9-in (3.5 L) baking pan. Line pan with parchment paper, leaving an overhang at both ends.
- In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, allspice and salt.
- In a large bowl, beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Add egg and beat until blended, then beat in molasses and buttermilk. Reduce speed to low and mix in flour mixture until smooth, then add hot water and beat 1 minute.
- Spread batter evenly in pan and bake until a wooden skewer inserted in centre comes out clean, about 35 to 40 minutes. Remove and allow to cool in pan. Lift with parchment paper sides and set onto a cutting board. Cut into 1-in (2.5 cm) cubes with a serrated knife.
- To make PUMPKIN MOUSSE: Place cold water in a small saucepan, sprinkle gelatin over surface and let soften for 1 minute. Stir over low heat until dissolved. Add pumpkin purée, light brown sugar, nutmeg, ground ginger, cinnamon and salt. Mix until smooth and well blended.
- In a medium bowl, with electric beaters, whip 1 cup (250 ml) cream with ½ tsp (2 ml) vanilla extract until soft peaks form then gently fold into pumpkin mixture until well mixed.
- Beat remaining cream, sugar and 1 tsp (5 ml) vanilla extract until soft peaks form.
- To assemble, in a 2 quart (2 L) trifle bowl or deep serving dish, place half the gingerbread cubes, then top with half the crushed gingersnaps. Top gingernaps with half the pumpkin mousse, then half the whipped cream. Repeat layering with all remaining gingerbread, gingersnaps, mousse and cream. Alternatively, divide layers evenly amongst individual deep serving dishes. Chill at least 2 hours before serving. Garnish with sprinkling of candied ginger.
Drink Pairings
BEEF BRISKET WITH CRANBERRY SUCCOTASH
Ingredients
Serves 6
4 lbs (2 kg) beef brisket, trimmed of fat to ¼-in (0.5 cm) thick
salt and freshly ground pepper, to taste
2 tbsp (30 ml) grapeseed oil
2 medium onions, thinly sliced
2 garlic cloves, minced
2 cups (500 ml) unsweetened cranberry juice
1 cup (250 ml) red win
1½ cups (375 ml) beef broth, plus extra
2 rosemary sprigs
2 thyme sprigs
CRANBERRY SUCCOTASH:
1 tbsp (15 ml) grapeseed oil
2 cups (500 ml) fresh corn kernels
1 cup (250 ml) unsweetened, dried cranberries
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) honey
2 tsp (10 ml) red wine vinegar
¼ cup (60 ml) fresh cilantro leaves, finely chopped
salt and freshly ground pepper, to taste
Instructions
- Preheat oven to 275 F (140 C).
- Season trimmed brisket generously with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Sear brisket on all sides until well caramelized. Remove brisket, set aside and lower heat to medium.
- Add onions to Dutch oven and sauté until starting to brown, 5 to 7 minutes. Stir in garlic and cook another minute before adding cranberry juice, red wine, beef broth, rosemary and thyme. Bring mixture to a simmer before adding brisket back to Dutch oven fat-side down. Make sure brisket is at least three quarters covered by liquid, if not, top with additional beef broth. Cover and transfer to oven until brisket is fork-tender, about 3 to 4 hours.
- Once cooked, remove brisket from Dutch oven and set aside to rest. Place Dutch oven back over medium-high heat until sauce has reduced by at least half and has thickened slightly, about 20 to 30 minutes. Strain into a clean saucepan and season to taste with salt and pepper.
- When ready to serve, warm sauce over medium heat. Slice brisket into 1-in (2.5 cm) slices against the grain and transfer to a warmed serving platter. Drizzle brisket with warmed sauce, before topping with Cranberry Succotash. Serve extra sauce alongside.
- To make CRANBERRY SUCCOTASH: In a large frying pan, warm grapeseed oil over medium-high heat. Sauté corn and cranberries until corn is warmed through, about 2 minutes.
- Transfer to a bowl and toss with olive oil, honey, vinegar and cilantro. Season to taste with salt and pepper. Makes about 3 cups (750 ml)
Drink Pairings
CAULIFLOWER AND MUSHROOM TART
Ingredients
Serves 6
½ cup (125 ml) white quinoa
1 cup (250 ml) water
6 large eggs, divided
⅓ cup (75 ml) grated Parmesan
¼ tsp (1 ml) garlic powder
½ tsp (2 ml) dried thyme
½ medium-head cauliflower, cut into florets
2 tbsp (30 ml) grapeseed oil, divided
salt and freshly ground pepper, to taste
8 oz (250 g) mixed mushrooms, trimmed and quartered
½ cup (125 ml) table cream (18%)
1 tbsp (15 ml) finely chopped fresh chives
4 oz (125 g) goat’s cheese, broken into large chunks
Instructions
- Position oven racks in upper and lower thirds of oven and preheat to 375 F (190 C).
- In a medium saucepan, stir together quinoa and water. Bring to a boil over high heat, then reduce to low, covering and cooking until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let sit covered for 5 minutes.
- In a medium bowl, stir together 1 egg, Parmesan, garlic powder and dried thyme. Add cooked quinoa and stir until mixture is well combined. Turn mixture into a lightly oiled 9-in (23 cm) pie plate or tart pan and press into an even layer along bottom and up sides. Bake until crust is lightly golden brown, about 20 minutes. Set aside while preparing filling.
- On a rimmed baking sheet, toss together cauliflower, 1 tbsp (15 ml) oil and a good pinch of salt and pepper. Arrange into a single layer and set aside. On a second rimmed baking sheet, toss together mushrooms, remaining 1 tbsp (15 ml) oil and another pinch of salt and pepper. Place both baking sheets in oven and roast, stirring and rotating pans every 15 minutes, until cauliflower starts to caramelize and mushrooms have released most liquid, about 30 to 35 minutes. Set aside to cool slightly.
- In a medium bowl, whisk together remaining 5 eggs, cream, chives and a pinch of salt and pepper. Fold in roasted cauliflower, mushrooms and goat’s cheese. Transfer mixture into quinoa crust and bake until filling is set, about 30 to 35 minutes. Allow to cool at room temperature for at least 30 minutes before serving. Enjoy warm or at room temperature.
Drink Pairings
BUTTERMILK-BRINED TURKEY
Ingredients
Serves 10
6 tbsp (90 ml) kosher salt
2 tbsp (30 ml) whole black peppercorns
25 sage leaves
4 thyme sprigs
10 garlic cloves, smashed
20 cups (5 L) warm water
8 cups (2 L) cold buttermilk
12 to 13 lb (5.5 to 6 kg) fresh turkey, neck, heart and gizzards removed
¼ cup (60 ml) unsalted butter, at room temperature
CRANBERRY GRAVY:
12 oz (340 g) bag cranberries, fresh or frozen
¾ cup (175 ml) granulated sugar
1 cup (250 ml) water
3 tbsp (45 ml) butter or turkey pan drippings
3 tbsp (45 ml) all-purpose flour
1 cup (250 ml) port
3 cups (750 ml) turkey or chicken stock
salt and freshly ground pepper, to taste
Instructions
- In a large stock pot big enough to hold the turkey, stir together salt, peppercorns, sage, thyme, garlic and warm water. Stir until salt dissolves. Add buttermilk and stir to combine.
- Rinse turkey inside and out with cold water and carefully place in stock pot containing brine. Turkey should be fully submerged, if not, add extra cold water to cover. Cover with a lid and refrigerate for 24 hours.
- When ready to cook turkey, remove from brine and discard brine. Rinse turkey inside and out with cold water and pat dry with paper towels. Trim off and discard any excess fat before trussing turkey, if desired, using kitchen twine. Place turkey, breast-side up, on a rack in a large roasting pan. Rub skin evenly with butter. Let turkey stand at room temperature for 1 hour.
- Meanwhile, place oven rack in lower third of oven and preheat to 400 F (200 C).
- Roast turkey for 30 minutes. Reduce oven temperature to 325 F (170 C) and continue roasting, basting every 30 minutes with pan juices. If breast begins to cook too quickly, tent it loosely with aluminum foil. After 2 hours of total roasting time, begin testing for doneness using an instant-read thermometer inserted in thickest part of breast and thigh, away from bone. Breast should register 165 F (75 C) and thigh 175 F (80 C). Total roasting time should be about 3 hours.
- Transfer turkey to a carving board and let rest for 20 to 30 minutes before carving. Serve with Cranberry Gravy and thanksgiving side dishes as desired.
- To make CRANBERRY GRAVY: In a saucepan, cook cranberries, sugar and water over medium heat, stirring often, until sugar is melted and cranberries burst. In a blender, in batches if necessary, purée cranberry mixture until smooth. Transfer to a bowl and set aside.
- In a large saucepan melt butter over medium-low heat. Whisk in flour and cook, whisking, until lightly browned, about 3 minutes. Whisk in port and stock in a steady stream before adding cranberry mixture. Boil gravy, whisking occasionally, until reduced to about 5 cups (1.25 L), 15 to 20 minutes, and strain through a sieve into a clean saucepan. Season gravy with salt and pepper. Keep warm until ready to serve. Makes about 5 cups (1.25 L).
Drink Pairings
BOURBON CHAI LATTES
Ingredients
Serves 4 to 6
2 cups (500 ml) water
3 black tea bags
3 tbsp (45 ml) honey or agave syrup
4 green cardamom pods
4 whole allspice
4 black peppercorns
4 cloves
2 star anise
1 broken cinnamon stick
1-in (1.25 cm) piece fresh ginger root, peeled and shaved
1 vanilla bean, split, seeds scraped out
½ cup (125 ml) bourbon
2 cups (500 ml) unflavoured almond milk, preferably organic
1 x 14 oz (398 ml) can full fat coconut milk
freshly grated nutmeg, for garnish
Instructions
- In a saucepan, combine water with tea bags, honey or agave, spices, ginger root and vanilla bean seeds. Bring to a simmer. Cover and continue to simmer for 5 minutes for flavours to blend. Strain liquid into a warmed teapot or jug for pouring. Add bourbon. Set aside.
- In a saucepan, warm almond milk and coconut milk until it begins to steam and bubble around edges. Remove from heat. Transfer to a blender. Whirl until foamy.
- Pour equal amounts of chai tea into four large, warmed glass mugs. Add equal amounts steamed milk. Spoon excess foam on top and garnish with freshly grated nutmeg.