CINNAMON-SPICED BEAR PAWS
Ingredients
Serves 18 bear paws
FILLING:
1½ cups (375 ml) blanched almonds
2 cups (500 ml) icing sugar
2 egg whites
1 tsp (5 ml) cardamom
½ tsp (2 ml) cinnamon
½ tsp (2 ml) almond extract
DOUGH:
5 cups (1.25 L) all-purpose flour, divided, plus extra for rolling surface
1½ cups (375 ml) cold butter, diced
1 × ¼ oz (7 g) package traditional active dry yeast
1¼ cup (310 ml) half and half cream (10%)
⅓ cup (75 ml) granulated sugar
¼ tsp (1 ml) salt
2 eggs, divided
½ cup (125 ml) sliced raw almonds
¼ cup (60 ml) coarse raw sugar
CREAM CHEESE DRIZZLE:
¼ cup (60 ml) plain full fat cream cheese, at room temperature
2 tbsp (30 ml) unsalted butter, softened
¾ cup (175 ml) icing sugar, sifted
1 to 2 tbsp (15 to 30 ml) milk
Instructions
- To make FILLING: Combine almonds in a high-speed blender or food processor. Whirl until coarsely ground. Add remaining Filling ingredients and continue to whirl until blended, but almonds are still coarse. Remove to a container, cover and refrigerate until ready to use. Can be refrigerated for several days or up to a week.
- To make DOUGH: In a food processor, combine 3 cups (750 ml) flour and the butter. Pulse just until mixture is slightly shaggy with pebbles of butter remaining. Refrigerate.
- In a large bowl, combine remaining flour and yeast. Stir and set aside.
- In a medium saucepan combine cream, sugar and salt. Heat just until it registers 125 F (52 C) on a thermometer. Add to large bowl containing flour and yeast along with 1 egg. Whisk until smooth. Then add refrigerated cold butter and flour mixture and stir in just until blended but not smooth. Dough will be very loose.
- Generously flour a kitchen surface. Transfer dough to floured surface. With a floured rolling pin, roll out dough on floured surface into a 12 x 21-in (30 x 53 cm) rectangle. Taking the 12-in (30 cm) side, fold ⅓ of dough to centre. Repeat with other 12-in (30 cm) side forming a 7 x 12-in (18 x 30 cm) rectangle. Repeat rolling and folding two more times adding more flour as needed. Gently wrap in parchment and refrigerate for a minimum of 4 hours or until dough feels firm.
- When dough is firm, place on a generously floured work surface and cut in half. Roll each half into a 12-in (30 cm) square. Cut each square into 4 x 12-in (10 x 30 cm) strips. Pipe equal amounts of filling down centre of each strip. Fold long edge of strips over filling and press cut edges together to seal.
- Cut each strip into 4-in (10 cm) pieces. Using kitchen shears, cut three or four slits in each piece to within ½-in (1.25 cm) of folds. Place 1-in (2.5 cm) apart on parchment-lined baking sheets. Cover and set aside in a warm place for about 1 hour or until slightly puffed
- Preheat oven to 375 F (190 C). In a measuring cup combine remaining egg with 1 tbsp (15 ml) water. Whisk to blend and brush over each pastry. Sprinkle with sliced almonds and raw sugar. Bake in oven for 18 to 20 minutes or until nicely puffed and golden. Remove to a rack to cool.
- To make CREAM CHEESE DRIZZLE: While paws are cooling, prepare Cream Cheese Drizzle. In bowl of an electric mixer, combine cream cheese and butter. Beat until smooth. Beat in icing sugar and milk. Mixture should be thin enough to drizzle over baked paws.
- Transfer to a piping bag or squeeze tube and pipe a thin zigzag drizzle over each Paw and serve.
Drink Pairings
NORTH AFRICAN CHICKEN TAGINE
Ingredients
Serves 6
3 tbsp (45 ml) olive oil
4 bone-in chicken thighs
2 bone-in chicken breasts, halved
salt and freshly ground pepper, to taste
1 large sweet onion, diced
4 large garlic cloves, minced
1-in (2.5 cm) fresh ginger, peeled and finely minced
2 cups (500 ml) chicken stock
1 tsp (5 ml) each black peppercorn, cumin seeds, whole coriander, crushed red chilies
1 tbsp (15 ml) turmeric
2 tsp (10 ml) sweet or hot paprika
1 tsp (5 ml) saffron threads
2 cups (500 ml) cubed butternut squash
1 preserved lemon, coarsely chopped and pitted
½ cup (125 ml) dried apricots, halved
3 whole star anise
2 cinnamon sticks
1 tbsp (15 ml) liquid honey
1 cup (250 ml) frozen green chickpeas, thawed
¾ cup (175 ml) small green olives, such as Castelvetrano
2 firm Roma tomatoes, coarsely chopped
¼ cup (60 ml) each coarsely chopped cilantro and mint
herbed couscous, to serve (optional)
Instructions
- Preheat oven to 350 F (180 C).
- Heat oil in a large, deep Dutch oven with a tight-fitting lid. Skin chicken if desired. Season chicken with salt and pepper and lightly brown a couple pieces at a time in hot oil. Transfer to a large plate.
- Add diced onion, garlic and ginger to oil remaining in pan. Sauté until soft and onion is translucent. Stir in stock. Remove from heat and return chicken pieces to Dutch oven along with any juices that may have collected on plate. Set aside.
- In a small, heavy-bottomed dry saucepan combine peppercorns, cumin, coriander and crushed red chilies. Toast mixture over medium heat until it begins to smoke, about 2 minutes. Transfer to a small spice grinder or a mortar and pestle. Add turmeric, paprika and saffron. Grind to a fine powder. Sprinkle over chicken and turn chicken several times with tongs to evenly disperse spices.
- Add butternut squash, lemon, apricots, star anise, cinnamon sticks and honey to chicken. Cover tightly and bake in centre of preheated oven for 30 minutes. Stir in chickpeas, olives and tomatoes. Return to oven. Continue to bake, covered, for 15 more minutes or until piping hot and chicken is fully cooked. Transfer to a deep, warmed tagine dish to serve. Season with additional salt and pepper, to taste. Sprinkle with chopped cilantro and mint and serve over herbed couscous. Optional, serve with dollops of plain yogurt and prepared harissa sauce.
Drink Pairings
MAPLE CINNAMON-SPICED GLAZED HAM
Ingredients
Serves 12
8¾ lb (4 kg) cured bone-in or boneless ham leg roast
2 cups (500 ml) maple syrup
2 tbsp (30 ml) canola oil
2 tbsp (30 ml) cinnamon
1 tbsp (15 ml) ground ginger
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) soy sauce
1 tsp (5 ml) whole cloves
1 tsp (5 ml) hot sauce
½ cup (125 ml) coarsely ground raw almonds, for crust
roasted vegetables, to serve
leafy greens (optional)
Instructions
- Preheat oven to 325 F (170 C).
- Using a sharp knife, slice away skin from fat layer of roast. (Alternatively, ask butcher to remove skin from meat.) Gently score fat in a crisscross diamond design making sure score marks are no deeper than ⅛-in (0.25 cm). Roast should split apart only slightly during baking to allow glaze to evenly coat meat. Place roast on a rack in a shallow roasting pan.
- In a small saucepan, add remaining ingredients except ground almonds. Bring to a gentle boil and simmer for 5 minutes for flavours to blend and mixture to become syrupy. Strain sauce to remove cloves. Brush half the sauce over top and sides of roast. Set remaining sauce aside and keep warm.
- Bake roast in centre of preheated oven for 18 to 20 minutes per lb (500 g), or until a meat thermometer inserted into meat registers 140 F (60 C). Baste with sauce a few more times during roasting. (An 8¾ lb (4 kg) roast should take about 2½ hours.) 20 minutes before roast is done, sprinkle with ground almonds to form a nice crust.
- Remove from oven and let roast rest for 10 minutes before slicing and transferring to a heated platter. Garnish platter with roasted vegetables and leafy greens and serve with starch of choice.
Drink Pairings
CHICKEN SCHNITZEL SERVED WITH CUCUMBER DILL SALAD AND APPLE CRANBERRY COMPOTE
Ingredients
Serves 4
4 x 6 oz (180 g) chicken breasts, pounded ⅛-in (0.25 cm) thick schnitzel-style cutlets
1 cup (250 ml) all-purpose flour
salt and freshly ground pepper
2 tbsp (30 ml) German-style hot mustard
3 large eggs
2 cups (500 ml) dried breadcrumbs
½ cup (125 ml) canola oil, divided
½ cup (125 ml) unsalted butter, divided
chopped flat leaf parsley, for garnish
CUCUMBER DILL SALAD:
2 English cucumbers, about 2 lbs (1 kg)
⅓ cup (75 ml) plain 3% Greek yogurt
3 tbsp (45 ml) finely chopped fresh dill
1 tbsp (15 ml) rice vinegar or lemon juice
½ tsp (2 ml) sugar
½ tsp (2 ml) salt
¼ tsp (1 ml) freshly ground pepper
½ garlic clove, finely grated, or to taste
1 bunch of radishes, rinsed, dried, trimmed and thinly sliced
APPLE CRANBERRY COMPOTE:
1 medium navel orange
1 tbsp (15 ml) vegetable oil
½ small onion, finely chopped
1 celery rib, cut into ¼-in (0.5 cm) dice
1 tbsp (15 ml) finely chopped ginger
1 x 12 oz (360 g) bag cranberries, fresh or frozen
2 medium Granny Smith apples, peeled and cut into 1-in (2.5 cm) pieces
½ tsp (2 ml) cinnamon
½ tsp (2 ml) dried red chili flakes
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
¾ cup (175 ml) sugar
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) whole grainy mustard
Instructions
- Lightly season each thin chicken cutlet with salt and pepper. Set up a breading station: in a shallow baking dish, mix together flour with ¼ tsp (1 ml) each salt and pepper. In another baking dish, whisk together eggs and mustard. In a third baking dish, combine breadcrumbs with ¼ tsp (1 ml) each of salt and pepper.
- Dredge each chicken cutlet first in flour, covering well and shaking off excess, then in egg-mustard mixture, and lastly in breadcrumbs, making sure each cutlet is evenly coated. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.
- Preheat oven to 300 F (150 C).
- Heat 2 tbsp (30 ml) of oil with 2 tbsp (30 ml) of butter over medium-high heat. When it starts to bubble, add one of the breaded cutlets and cook until golden brown on both sides, flipping once, moving pan constantly, about 3 to 4 minutes in total. Transfer to a baking sheet fitted with a baking rack, season with salt and pepper and keep warm in oven. Repeat with remaining cutlets, making sure to wipe out pan with paper towel, using new oil and butter each time.
- Serve each Chicken Schnitzel with Cucumber Dill Salad and Apple Cranberry Compote (recipes follow).
- To make CUCUMBER DILL SALAD: Halve cucumbers lengthwise, scoop out seeds and slice into half-moons.
- In a medium bowl combine yogurt, dill, rice vinegar or lemon juice, sugar, salt, pepper and garlic. Add cucumber and radishes and toss with yogurt-dill mixture until well combined. Season to taste.
- To make APPLE CRANBERRY COMPOTE: Grate peel of orange and set aside. Peel and discard pith. Separate orange into sections and add to food processor. Set aside.
- Heat oil in a saucepan over medium heat. Add onion, celery, ginger and sauté until soft, 2 to 3 minutes. Add cranberries, apple, spices, sugar, cider vinegar, reserved orange and grated peel. Bring to a boil, lower temperature and simmer for 20 to 30 minutes or until thick, stirring occasionally. Remove and allow to cool. Stir in mustard to mix well. Store refrigerated in an airtight container up to a month. Makes about 4 cups (1 L).
Drink Pairings
SAUERKRAUT FEAST
Ingredients
Serves 8
⅓ cup (75 ml) kosher salt, plus more for seasoning
2 tbsp (30 ml) light brown sugar
3 lbs (1.5 kg) pork back or baby back ribs, cut into 4 sections
8 cups (2 L) of sauerkraut, drained
½ lb (250 g) of ½-in (1.25 cm) thick-sliced bacon, cut into 1-in (2.5 cm) pieces
8 fully cooked bratwurst sausages
¼ cup (60 ml) duck fat or peanut oil
1 large onion, coarsely chopped
6 garlic cloves, peeled, coarsely chopped
2 dozen juniper berries
10 whole cloves
8 whole allspice
3 large bay leaves
½ tsp (2 ml) caraway seeds
1 tsp (5 ml) freshly ground pepper
3 cups (750 ml) chicken stock
1½ cups (375 ml) Riesling wine
2 lbs (1 kg) kielbasa sausage, skinned and cut on bias into 1-in (2.5 cm) pieces
8 skinless European wieners
1 x 2 lbs (1 kg) boiled boneless ham, 3 to 4-in thick (8 to 10 cm), sliced ¼-in (0.5 cm) thick
2 lbs (1 kg) small red-skinned potatoes assorted mustards, horseradish and pickles, for serving
chopped parsley, for garnish
Instructions
- In a large, heavy resealable plastic freezer bag, mix salt with sugar. Add ribs and shake to coat. Seal bag and refrigerate overnight or up to 24 hours.
- The next day, preheat oven to 300 F (150 C). Rinse sauerkraut in cold water and squeeze dry. Set aside.
- Set a large roasting pan over two burners on stove over high heat. Add bacon and bratwurst. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Remove and set aside.
- Add duck fat and melt. Add onions and garlic and reduce heat to medium-low and cook, stirring, about 7 minutes or until softened. Add and mix in sauerkraut, juniper berries, cloves, allspice, bay leaves, caraway seeds, pepper, stock and white wine. Bring to a boil over high heat.
- Rinse ribs under cold water and pat dry. Bury ribs in sauerkraut and return to a boil over medium-high heat. Cover tightly with foil and transfer to oven and bake for 1½ hours.
- Remove ribs from sauerkraut and cut between bones. Return ribs to sauerkraut and bury along with kielbasa sausage, wieners, bratwurst, bacon and ham slices. Cover and bake until meats are hot, about 25 to 30 minutes. While baking, cook potatoes in salted water, bringing to a boil over high heat, until fork-tender. Drain and cover to keep warm.
- To serve, place some ribs and sausage on plate and mound hot sauerkraut in a modest pile on top in middle of a serving plate. Arrange around with wieners, ham and boiled potatoes. Garnish with chopped parsley and serve with mustard and pickles.
Drink Pairings
SALTED SOFT PRETZELS
Ingredients
Serves 12 pretzels
4 tsp (20 ml) active dry yeast
1 tsp (5 ml) sugar + ½ cup (125 ml) sugar, divided
1¼ cup (310 ml) warm water
4 cups (1 L) all-purpose flour
1½ tsp (7 ml) salt
1 tbsp (15 ml) vegetable
4 cups (1 L) hot water
½ cup (125 ml) baking soda
coarse kosher salt, for garnish
Instructions
- Mix together yeast and 1 tsp (5 ml) sugar. Mix in warm water, stir and allow to stand until creamy, about 10 minutes.
- In a large mixing bowl, mix flour, ½ cup (125 ml) sugar and salt. Make a well in centre and add vegetable oil and yeast mixture. Mix and form into a dough. Knead dough by hand or with electric mixer fitted with dough hook for 7 to 8 minutes or until smooth and elastic. Transfer to a lightly oiled bowl and cover with plastic wrap and a clean tea towel. Let rise until double in size, about 45 minutes to an hour.
- Preheat oven to 400 F (200 C).
- While dough is rising, prepare a water bath by mixing together hot water and baking soda. Stir often to mix.
- After dough has risen, turn dough onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a long rope, about ½-in (1.25 cm) thick and twist into pretzel shape.
- Dip individual pretzels into hot-water-soda solution, quickly lay on paper towel to remove any excess water, and place on lightly greased or parchment paper-lined baking sheet. Sprinkle lightly with kosher salt. Bake in oven for about 8 minutes or until golden brown.
Drink Pairings
COQ AU VIN
Ingredients
Serves 4
1 large roasting chicken, cut into 8 pieces (2 legs, 2 thighs and 2 breasts, cut on diagonal with wings attached)
1 large onion, peeled and diced
3 shallots, peeled and chopped
3 to 4 heirloom carrots, scrubbed well and cut into ½-in (0.5 cm) thick slices (cut on bias)
2 large garlic cloves, peeled
1 tsp (5 ml) sea salt
1 tsp (5 ml) freshly ground pepper
1 pinch ground cloves
2 bay leaves
10 thyme sprigs
1 bottle (750 ml) rich red Burgundy wine
3 tbsp (45 ml) olive oil, divided
2 tbsp (30 ml) unsalted butter, divided
5 oz (140 g) thick-cut smoked bacon, cut into ½-in (1.25 cm) dice
½ lb (250 g) medium mushrooms, halved
2 tbsp (30 ml) all-purpose flour
16 to 24 pearl onions or 12 cipollini onions, peeled
¾ cup (175 ml) water
1 tbsp (15 ml) red wine vinegar
1 tbsp (15 ml) unsweetened cocoa powder
MASHED PARSNIPS AND POTATOES WITH CHIVES:
1½ lbs (750 g) parsnips
1½ lbs (750 g) Yukon Gold potatoes
5 cups (1.25 L) water
2 tsp (10 ml) salt
3 tbsp (45 ml) butter
3 tbsp (45 ml) finely chopped chives
1 pinch freshly ground pepper
Instructions
- Place chicken pieces in a large, wide bowl. Add onion, shallots, carrots, garlic, salt, pepper, cloves, bay leaves, thyme and red wine. Mix well with hands, cover bowl with plastic wrap and refrigerate for at least a day, up to 2 days, turning chicken once or twice.
- Remove chicken from marinade, blot dry with paper towels. Strain marinade through a fine mesh strainer set over a bowl, saving vegetables and herbs as well as wine.
- In a large casserole or Dutch oven, over medium-high heat, heat 2 tbsp (30 ml) of olive oil and 1 tbsp (15 ml) of butter. Cook chicken pieces in a single layer until brown on one side, about 5 minutes, then other side for another 5 minutes. Transfer chicken to a platter.
- Cook bacon with mushrooms until bacon is crisp. If browned bits stick to bottom, add a splash of red wine marinade and scrape bits into the mixture.
- Add reserved strained vegetables and herbs to pot and cook until vegetables are tender. Stir flour into vegetables and add chicken back into pot along with reserved strained wine marinade. The wine should come up almost to top of chicken pieces. If not, add a little chicken stock, water or red wine. Cover and let chicken simmer over medium heat for 1 hour.
- While chicken is cooking, heat remaining olive oil and butter in a saucepan over medium heat. When butter is melted, add pearl onions and sauté until browned. Season. Add water and vinegar and simmer for about 30 minutes, until tender. Add onions, along with their liquid to chicken mixture.
- In a small bowl, mix together cocoa with ⅓ cup (75 ml) of warm cooking liquid from Dutch oven. Stir into sauce and mix well. Cook for a few minutes more to warm through and serve with Mashed Parsnips and Potatoes with Chives.
- To make MASHED PARSNIPS AND POTATOES WITH CHIVES: Peel parsnips and cut crosswise into ½-in (1.25 cm) thick pieces. Peel potatoes and cut into 1-in (2.5 cm) chunks. Place parsnips and potatoes in a medium saucepan, cover with water, add salt and bring to a simmer. Reduce heat, cover and cook for 10 minutes or until fork-tender. Strain and return parsnips and potatoes to warm saucepan. Cover and let steam in heat of saucepan for 10 minutes.
- Mash parsnips and potatoes. Do not over mash or they will become gluey. Add butter and season. Blend until well mixed. Stir in chopped chives and season to taste.
Drink Pairings
CARBONNADE
Ingredients
Serves 4 to 6
2½ lbs (1.25 kg) beef chuck, cut into 2 x ½-in (5 x 0.5 cm) pieces
salt and freshly ground pepper
⅓ cup (75 ml) all-purpose flour
6 tbsp (90 ml) butter, divided
5 bacon slices, finely chopped
6 garlic cloves, finely chopped
3 medium cooking onions, thinly sliced lengthwise
1 bottle (330 ml) Belgian-style ale, divided
1½ cups (375 ml) beef stock
3 tbsp (45 ml) dark brown sugar
3 tbsp (45 ml) apple cider vinegar
4 thyme sprigs
3 tarragon sprigs
1 bay leaf
1 handful, chopped flat leaf parsley
crusty baguette, for serving
Instructions
- In a large mixing bowl, season beef with salt and pepper. Add flour and toss to coat. In a large Dutch oven over mediumhigh heat, heat 3 tbsp (45 ml) butter.
- Working in batches, add beef, cooking and turning, until browned, about 6 to 8 minutes. Transfer to a plate; set aside.
- Cook bacon until fat renders, about 6 to 8 minutes. Reduce heat to medium and add remaining butter, garlic and onions. Cook, stirring occasionally until onions are caramelized, about 30 minutes. Add half the beer, cook, scraping bottom, until liquid is slightly reduced, about 3 minutes.
- Return beef to Dutch oven. Add remaining beer, beef stock, sugar, vinegar and herbs except for parsley. Season. Bring to a boil and reduce heat to medium-low. Cook, covered, until beef is fork-tender, about 1½ hours. Stir in parsley and serve with a warm crusty baguette.
Drink Pairings
OSSO BUCCO SERVED WITH BUTTERNUT SQUASH RISOTTO
Ingredients
Serves 4
OSSO BUCCO:
4 veal shanks, cut 1½ to 2-in (3.75 to 5 cm) thick
salt and freshly ground pepper, to taste
½ cup (125 ml) all-purpose flour, for dredging
¼ cup (60 ml) vegetable oil
3 tbsp (45 ml) olive oil
1 leek, white part only, rinsed and finely chopped
2 garlic cloves, minced
3 medium carrots, peeled, trimmed and cut into ¼-in (0.5 cm) dice
2 celery ribs, trimmed and cut into ¼-in (0.5 cm) dice
1 small red onion, cut into ¼-in (0.5 cm) dice
1 cup (250 ml) crushed canned Italian plum tomatoes
½ tsp (2 ml) fresh lemon zest
2 cups (500 ml) dry white wine
2 cups (500 ml) veal or chicken stock
1 rosemary sprig
1 tsp (5 ml) chopped fresh thyme leaves
1 tsp (5 ml) chopped fresh sage leaves
1 tsp (5 ml) chopped fresh oregano
GREMOLATA:
1 lemon
¼ cup (60 ml) finely chopped flat leaf parsley
3 garlic cloves, finely chopped
1 tsp (5 ml) olive oil
BUTTERNUT SQUASH RISOTTO:
½ cup (125 ml) unsalted butter, divided
2 tbsp (30 ml) olive oil
1 medium onion, peeled and finely sliced
2 shallots, finely chopped
1 small butternut squash, peeled, seeded and cut into 1-in (2.5 cm) dice, about 2 to 3 cups (500 to 750 ml)
6 cups (1.5 L) chicken stock
1 lb (500 g) Italian Arborio or Carnaroli rice
freshly ground pepper, to taste
⅓ cup (75 ml) freshly grated Parmesan
sifted cocoa, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Season veal with salt and pepper. Spread flour on a plate and dredge shanks, shaking off excess flour.
- In a heavy-bottomed ovenproof casserole or Dutch oven, heat vegetable oil over medium heat. Add shanks and cook until lightly browned on both sides, turning once. Transfer to a plate. Remove casserole from heat and carefully clean out.
- Add olive oil to casserole and heat over medium heat. Add leek, garlic, carrots, celery and red onion. Cook until vegetables start to soften, about 3 minutes. Stir in tomatoes, lemon zest, white wine, stock and herbs. Add shanks and bring to a simmer. Cover and bake about 2½ hours or until meat is fork-tender and falling off the bone. Season to taste. Garnish with Gremolata.
- To make GREMOLATA: Using a vegetable peeler, remove peel in long strips from lemon. Mince peel into small bowl.
- Mix in parsley, garlic and olive oil. Cover and refrigerate.
- To make BUTTERNUT SQUASH RISOTTO: In a large, heavy-bottomed saucepan, melt half the butter along with olive oil. Add sliced onions and shallots to saucepan and gently sauté for 10 minutes, stirring occasionally, until they start to soften. Add squash and stir. Cover and cook for 5 minutes, or until squash is soft and breakable.
- In a large saucepan, bring stock to a rolling boil, then reduce heat to a low simmer.
- Add rice to onion-and-squash mixture and stir to mix. Add a ladle or two of simmering stock to rice and stir. As soon as rice has absorbed stock, add more, repeating with a little hot stock, as it absorbs. Rice is done when it is al dente, with a bit of bite in centre of grain. Risotto should be thick, but slightly soupy.
- Remove from heat and immediately stir in remaining butter, freshly ground pepper and Parmesan. Transfer to warm serving dishes and garnish with sifted cocoa. Serve immediately.
Drink Pairings
SHEPHERD’S PIE
Ingredients
Serves 4 to 6
FILLING:
1 lb (500 g) extra lean ground beef
1 tsp (5 ml) vegetable oil
1 large onion, finely diced
2 garlic cloves, minced
2 tbsp (30 ml) tomato paste
1 cup (250 ml) stout beer
1 cup (250 ml) beef or vegetable stock
2 tbsp (30 ml) Worcestershire sauce
1 thyme sprig, leaves removed and finely chopped
2 large carrots, peeled and cut into 1-in (2.5 cm) chunks
2 celery ribs, cut into 1-in (2.5 cm) chunks
3 tbsp (45 ml) flour
3 tbsp (45 ml) water
MASHED POTATO TOPPING:
4 large Yukon Gold potatoes, peeled and halved
½ cup (125 ml) whipping cream
4 tbsp (60 ml) butter
2 tsp (10 ml) salt
1 pinch freshly ground pepper
1 cup (250 ml) grated aged white cheddar cheese, divided
Instructions
- Put potatoes in a large saucepan and cover with cold water. Add enough salt for water to become slightly salty. Turn heat to high and bring to a boil, then adjust heat so that water is at a medium boil. Cook until potatoes are soft and cooked through, about 20 minutes. Drain water and mash potatoes until smooth. Add cream and salt and pepper to taste. Add half the cheddar cheese and mix through.
- To assemble, preheat oven to 375 F (190 C). Divide Filling between four individual-sized oven safe casseroles, or one large 16 x 19-in (40.5 x 48 cm) casserole dish. Top with mashed potatoes and remaining cheese. Bake for 15 to 20 minutes for individual sized, or 30 to 45 minutes for large size, or until cheese is golden brown and melted and filling is bubbling.