SALT SPRING ISLAND COFFEE-BARBECUED RIBS SERVED WITH SPICED PEMBERTON POTATO WEDGES
Ingredients
Serves 4 to 6
2 tbsp (30 ml) finely ground Salt Spring Island Metta Espresso beans
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) cayenne pepper, plus extra if desired
1 tbsp (15 ml) mustard powder
1 tbsp (15 ml) each, kosher salt and pepper
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) each, garlic and onion powder
1 tsp (5 ml) cocoa powder
2 racks baby back or St. Louis-style ribs, silverskin removed
SALT SPRING ISLAND COFFEE BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) mustard powder
¼ cup (60 ml) brown sugar
1 small onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) Salt Spring Island Metta Espresso, freshly made
½ cup (125 ml) ketchup
¼ cup (60 ml) molasses
SPICED PEMBERTON POTATO WEDGES:
3 lbs (1.5 kg) German Butterball potatoes
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) cayenne pepper
¼ tsp (1 ml) pepper
Instructions
- Mix all dry ingredients together then rub each rack liberally with the dry rub. Marinate in refrigerator overnight or use right away.
- Preheat oven to 200 F (93 C). Place ribs in large baking pan (with sides) and cover with foil. Bake ribs for 7 to 8 hours until very tender but not falling apart. Ribs can be refrigerated for up to 3 days at this point.
- Heat barbecue to low. Grill ribs, basting with Salt Spring Island Coffee Barbecue Sauce and turning every 5 minutes, until ribs are covered with sauce and caramelized, about 20 to 30 minutes. Serve with Spiced Pemberton Potato Wedges.
- To make SALT SPRING ISLAND COFFEE BARBECUE SAUCE: In a medium saucepan over medium heat, simmer all ingredients for about 30 minutes until onions and garlic are cooked and flavours have come together. Purée sauce until smooth. Sauce can be frozen up to 1 month or refrigerated for up to 1 week. Makes 1 cup (250 ml).
- To make SPICED PEMBERTON POTATO WEDGES: Preheat oven to 375 F (190 C). Cut potatoes into 6 to 8 wedges per potato. Toss wedges with remaining ingredients and place on a parchment-lined baking tray. Bake for about 40 minutes, turning halfway through, until wedges are soft on the inside and golden brown and crisp on the outside.
Drink Pairings
TURKEY, BRIE AND PEACH SANDWICHES
Ingredients
Serves 4
PEACH MUSTARD CHUTNEY:
2 large, ripe peaches
1 tbsp (15 ml) olive oil
1 medium-sized shallot, finely chopped
1 garlic clove, finely chopped
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) apple cider vinegar
½ tsp (2 ml) salt
2 tbsp (30 ml) water
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) whole grain mustard
1 tbsp (15 ml) finely chopped fresh chives
1 tsp (5 ml) chopped fresh thyme leaves
freshly ground black pepper, to taste
TURKEY, BRIE AND PEACH SANDWICHES:
1 cup (250 ml) mayonnaise
1 small garlic clove, finely minced
1 tsp (5 ml) chili powder
3 tbsp (45 ml) sriracha sauce
2 to 3 large slightly under-ripe peaches or nectarines, cut into thick slices
4 ciabatta rolls
¾ lb (340 g) turkey breast slices
12 slices Brie cheese
2 cups (500 ml) arugula
Instructions
- To make PEACH MUSTARD CHUTNEY: bring a saucepan of water to a boil. Lightly score an X with a paring knife on the bottom of each peach. Blanch in boiling water just until skin begins to peel back at the cut, about 30 seconds. Transfer to an ice bath and cool. Peel and coarsely chop flesh, discarding stone.
- Heat olive oil over medium heat. Add shallot and garlic and sauté until soft. Add chopped peaches, brown sugar, vinegar, salt and water. Bring to a boil, then simmer, stirring occasionally, until peaches are soft and mixture thickens slightly, 5 to 8 minutes. Transfer to food processor and pulse until chunky (do not purée). Transfer to a bowl and let cool.
- Mix in mustards, chives, thyme and season with salt and pepper. Cover and refrigerate overnight to infuse flavours before using.
- To make TURKEY, BRIE AND PEACH SANDWICHES: Preheat oven to 375 F (190 C). In a mixing bowl, whisk together mayonnaise, garlic, chili powder and sriracha sauce. Cover and refrigerate for 30 minutes. Add peach slices to a preheated medium-heat grill and cook until grill marked, about 1 minute, then turn over and grill another minute.
- Slice ciabatta rolls, spread bottom with a good dollop of peach mustard chutney, top with turkey slices, grilled peaches and Brie cheese. Place sandwiches, openfaced, onto a foil-lined baking sheet and place in preheated oven for 10 minutes or until cheese is melted. Top with arugula and dollops of mayonnaise mixture. Close sandwiches and serve immediately.
Drink Pairings
WHITE CHOCOLATE BREAD PUDDING WITH CARAMELIZED BANANAS
Ingredients
Serves 20
4 cups (1 L) whole milk
1 cup (250 ml) unsalted butter
1 cup (250 ml) granulated sugar
2 tsp (10 ml) vanilla extract
1 tsp (5 ml) freshly grated nutmeg
¼ tsp (1 ml) kosher salt
8 cups (2 L) sourdough bread, cut into ½ -in (1 cm) cubes
6 oz (180 g) white chocolate, roughly chopped
½ cup (125 ml) toasted almond slivers
6 large eggs
2 tbsp (30 ml) dark rum
2 tbsp (30 ml) dark brown sugar
1½ cups (375 ml) whipping cream, chilled
2 tbsp (30 ml) skim milk powder
½ cup (125 ml) turbinado sugar
2 large bananas, halved lengthwise and each half cut into 5 pieces
white chocolate curls, for garnish
Instructions
- Preheat oven to 300 F (150 C). Grease a 9 x 13-in (23 cm x 33 cm) baking pan with butter and set aside.
- In a large saucepan, bring milk, butter, sugar, vanilla, nutmeg and salt to a simmer over medium-high heat. Remove from heat and let cool for 30 minutes. In a large bowl, stir together bread, chocolate, and almonds, set aside.
- Add eggs to milk mixture, and whisk until smooth. Pour custard over bread mixture and stir until evenly combined. Let sit, allowing bread to soften for 20 minutes. Pour evenly into prepared baking pan. Cover with foil, and bake until set, about 1 hour. Cool to room temperature on a wire rack before slicing into 20 squares. Bread pudding may be refrigerated in an airtight container for up to 2 days. Bring to room temperature before serving.
- In a small saucepan, stir together rum and brown sugar over medium heat. Once sugar has melted, remove from heat, transfer to a bowl and refrigerate until cold.
- In a chilled bowl, whip cream with skim milk powder to soft peaks. Pour in cooled sugar mixture and whip to stiff peaks. Refrigerate cream until ready to use.
- Place turbinado sugar on a plate and dip the flat, cut side of each banana piece in sugar to cover completely. Place sugar-side up on a foil-lined baking sheet. Broil for about 6 minutes until sugar is melted and caramelized. Set aside for 2 minutes to harden. Place slices of bread pudding into serving containers and garnish 2 bruléed bananas, a dollop of rum cream and a sprinkle of chocolate curls.
Drink Pairings
VIETNAMESE PORK MEATBALL BANH MI
Ingredients
Serves 6 or makes about 30 meatballs
PICKLED CARROTS AND DAIKON:
2 cups (500 ml) each peeled and coarsely grated carrots and daikon radish
¼ cup (60 ml) unseasoned rice vinegar
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) coarse kosher salt
PORK MEATBALLS:
1½ lbs (750 g) lean ground pork
½ cup (125 ml) finely chopped yellow onion
⅓ cup (75 ml) finely chopped water chestnuts
3 tbsp (45 ml) each finely chopped cilantro and green onion
½ tsp (2 ml) white pepper
1 tsp (5 ml) salt
2 tsp (10 ml) granulated sugar
1½ tbsp (22 ml) cornstarch
2 tsp (10 ml) toasted sesame oil
2 tbsp (30 ml) soy sauce
1½ tbsp (22 ml) Shaoxing rice wine or dry sherry
1 large egg
1 tbsp (15 ml) canola oil, plus extra if needed
HOT CHILI MAYO:
⅔ cup (150 ml) mayonnaise
2 green onions, finely chopped
1 tbsp (15 ml) hot chili sauce such as Sriracha
TO ASSEMBLE:
6 Vietnamese buns or substitute Portuguese, torpedo or soft baguettes
jalapeño slices and cilantro, for garnish
Instructions
- To make PICKLED CARROTS AND DAIKON: Toss ingredients in a non-reactive bowl. Let sit at least 1 hour, tossing occasionally. Cover and refrigerate until ready to use.
- Preheatovento300F(150C). To make PORK MEATBALLS: In a large bowl combine pork, onion, water chestnuts, cilantro and green onion. In a smaller bowl whisk together pepper, salt, sugar, cornstarch, sesame oil, soy sauce, rice wine and egg. Pour over meat mixture and mix well to blend.
- With damp hands, form meatballs into Ping-Pong-sized meatballs, about 2 tbsp (30 ml) each. Place on a parchment paper-lined baking sheet and set aside.
- To make HOT CHILI MAYO: Mix together mayonnaise, chopped green onions and hot chili sauce. Cover and refrigerate until ready to use.
- Inalargenon-stickfryingpan,heat canola oil over medium-high heat. Add half the meatballs, avoiding crowding, and sauté until brown and cooked through, 15 minutes. Turn meatballs often, reducing heat if browning too quickly. Transfer to a baking sheet and keep warm in preheated oven. Repeat with remaining meatballs, adding more oil if necessary.
- To assemble, cut each bun in half. Pull out enough bread from each half to leave 1⁄2-in (0.5 cm) thick shell. Spread Hot Chili Mayo over each bread shell. Arrange jalapeños, then cilantro in bottom halves. Fill each with 4 to 6 meatballs. Drain pickled vegetables; place on top of meatballs. Press on baguette tops.
Drink Pairings
TEQUILA LIME CHICKEN
Ingredients
Serves filling for about 12 tacos
1 lime, zest
½ cup + 2 tbsp (155 ml) lime juice
¾ cup (175 ml) orange juice
¼ cup (60 ml) gold tequila
1 tbsp (15 ml) clover honey
1 jalapeño, seeded and finely chopped
5 garlic cloves, minced
¼ cup (60 ml) roughly chopped cilantro leaves, plus extra for garnish
2 tbsp (30 ml) kosher salt
1 tbsp (15 ml) smoked chili powder
2 tsp (10 ml) ground black pepper
1.5 lbs (750 g) boneless, skinless chicken breast, cut into 1-in (2.5 cm) chunks
1 red onion, cut into 1-in (2.5 cm) chunks
Instructions
- In a stainless steel or glass bowl, whisk together all ingredients except chicken and red onion until well combined and salt has dissolved. Add chicken and stir to coat in marinade. Cover with plastic wrap and refrigerate for 4 hours.
- Meanwhile, soak about 12 wooden skewers in water.
- When ready to cook chicken, preheat grill over medium-high heat. Remove chicken from marinade and save marinade. Place marinade in a small saucepan and bring to a boil over medium high heat. Boil for 1 minute before removing from heat.
- Thread chicken pieces onto soaked skewers alternating chicken with a few pieces of red onion. Grill chicken skewers, brushing often with reserved marinade, and turning often until chicken is cooked through, about 8 to 10 minutes total. Transfer to a platter, garnish with additional cilantro and serve.
Drink Pairings
THAI-SPICED GRILLED PRAWNS ON CIABATTA
Ingredients
Serves 4 open faced sandwiches
1 star anise
4 whole cloves
2 allspice berries
½ cinnamon stick
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) cumin seeds
1 tbsp (15 ml) salt, plus extra, to taste
1 avocado, pitted, peeled and chopped
2 tbsp (30 ml) fresh lime juice
12 large prawns, peeled and deveined
1 tbsp (15 ml) extra-virgin olive oil
¼ pomelo, peeled and pith removed before cutting into 1-in (2.5 cm) pieces
¼ English cucumber, cut into thin rounds
2 tbsp (30 ml) roasted peanuts, chopped
2 tbsp (30 ml) small mint leaves
2 tbsp (30 ml) cilantro
2 tbsp (30 ml) fresh basil leaves, roughly torn
½-in (1.25 cm) piece of gingerroot, peeled and julienned
1 tsp (5 ml) finely chopped lemon grass
1 green onion, finely sliced
½ bird’s eye chili, seeded and finely chopped
2 ciabatta rolls (or small baguettes), halved and toasted
Instructions
- In a small frying pan over medium heat, toast first 6 ingredients until fragrant, about 5 minutes. Remove from heat and cool to room temperature before finely grinding in spice grinder or mortar and pestle. Stir in salt and set aside.
- In a blender or small food processor, combine avocado, lime juice and a pinch of salt until smooth. Set aside.
- Preheat a grill or grill pan over medium-high heat.
- In a bowl, toss together prawns, oil and prepared spice mix. Grill prawns until cooked through, about 1 minute per side, and set aside.
- In a large bowl toss together pomelo, cucumber rounds, peanuts, mint, cilantro, basil, ginger, lemon grass, green onion and chili.
- To serve, spread each toasted ciabatta half with prepared avocado cream and top with prawns and some pomelo salad. Serve immediately.
Drink Pairings
STIR-FRIED CHICKEN WITH PINEAPPLE AND CASHEWS
Ingredients
Serves 4
1½ lbs (750 g) boneless, skinless chicken thighs, cut into 1-in (2.5 cm) pieces
1 tsp (5 ml) salt
1½ tsp (7 ml) granulated sugar
1 tbsp (15 ml) Madras curry powder
1 tbsp (15 ml) fish sauce
3 tbsp (45 ml) canola oil
2 large shallots, finely chopped
1 to 2 Thai red chilies or Serrano chilies, seeded, finely chopped
2 stalks lemon grass, trimmed and finely chopped, about ⅓ cup (75 ml)
1 medium-sized sweet red pepper, seeded and cut into ½-in (1 cm) dice
¾ cup (175 ml) coconut milk
1 cup (250 ml) fresh pineapple, cut into 1-in (2.5 cm) chunks
½ cup (125 ml) roasted cashews
3 to 4 cilantro sprigs, chopped
Stir-fried Rice Noodles, to serve (optional)
Instructions
- In a mixing bowl, add chicken, salt, sugar, curry powder and fish sauce. Mix well to combine. Set aside to marinate at room temperature for 15 minutes or up to ½ hour.
- In a large wok or frying pan, heat oil over high heat. Add shallots, chilies and lemon grass and stir-fry until fragrant, about 1 minute. Add chicken mixture and red pepper and stir-fry to mix well. Let chicken cook, undisturbed, for about 1 minute, or until browned. Flip chicken over and cook another minute.
- Add coconut milk, lowering heat to simmer, and cook 6 to 7 minutes, stirring, reducing coconut milk until almost evaporated with a hint of sauce. Stir in pineapple chunks and cashews. Mix well to warm through.
- Can be served over Stir-fried Rice Noodles (or serve over steamed rice) garnished with cilantro. Serve immediately.
Drink Pairings
STRAWBERRY ALMOND WHITE CHOCOLATE BARS
Ingredients
Serves 42 Bars
2 lbs (1 kg) white chocolate
½ cup (125 ml) freeze-dried sliced strawberries
⅓ cup (75 ml) dried apricots, cut into slivers
⅓ cup (75 ml) unblanched sliced almonds, lightly toasted
Instructions
- Lightly oil a 10 x 15-in (20 x 38 cm) jelly roll pan and line with plastic wrap with edges extending over sides of pan.
- To make bars, coarsely chop white chocolate and place in a double boiler or a large bowl over simmering water. Stir gently as it begins to melt. Remove from heat just before fully melted and continue stirring until smooth.
- Spread plain white melted chocolate out evenly on prepared jelly roll pan, then top with strawberries, apricots and sliced almonds. Gently press into melted chocolate.
- Set bars aside for a couple of hours to slightly firm. Then score the surface into bars before refrigerating for several hours until fully firm.
- Separate into bars and store in a tightly covered container in a cool place until ready to serve.
Drink Pairings
THE NEW ÉCLAIRS
Ingredients
Serves 24
1 x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
GLAZE:
10 oz (300 g) Fondant
food colouring, colour and quantity as needed
ÉCLAIR FILLING:
3 large eggs
⅓ cup (75 ml) granulated sugar
Pistachio, Raspberry or Lemon Flavouring
6 tbsp (90 ml) unsalted butter, cut into small pieces
PISTACHIO FLAVOURING:
⅓ cup (75 ml) pistachio paste
1 tsp (5ml) vanilla
RASPBERRY FLAVOURING:
3 oz (90 g) raspberries, puréed and strained
1 tsp (5 ml) almond extract
LEMON FLAVOURING:
½ cup (125 ml) strained lemon juice
1 tsp (5 ml) ginger syrup
Instructions
- Prepare BASIC CHOUX PASTRY as per Master Recipe up to step 4. Place dough in a pastry bag fitted with a ½-in (1.25 cm) plain tip (or Wilton 4B1 tip that will produce ridged éclairs). Pipe éclairs 4-in (10 cm) in length directly onto a baking sheet lined with parchment paper. To help with size, draw stencils on parchment and place, drawn-side down, on baking sheet. Bake éclairs for 15 minutes or until well puffed and golden, then lower oven to 325 F (170 C) and continue to bake another 30 minutes, or until golden. Cool completely on baking sheet. Will keep for 2 to 3 days in refrigerator in a covered container.
- Prepare ÉCLAIR FILLING: In a medium saucepan, over medium heat, whisk together eggs and sugar until light in colour.
- Depending on flavour preference, add one of either pistachio paste, strained raspberry purée or strained lemon juice to the saucepan. Add cut butter and whisk constantly until butter is melted and mixture is thick. Simmer gently for a few seconds. Pour into a fine meshed sieve set over a bowl. Then, for pistachio flavouring stir in vanilla, for raspberry stir in almond extract, and for lemon stir in ginger syrup. Cover with plastic wrap pressed into surface of filling to prevent skin from forming, and refrigerate to thicken.
- Pierce bottom of éclairs in 2 or 3 places and fill with desired prepared filling using a piping bag.
- To make GLAZE: Heat 10 oz (300 g) fondant in a heavy-bottomed saucepan over low heat just until melted. Stir in food colouring, as desired. Dip éclair tops into fondant, removing excess. Alternately, buy coloured fondant and roll out into a thin sheet. Cut size to fit éclairs and press down to adhere.
- Decorate as desired.
Drink Pairings
WHISKY CINNAMON SWIRL CAKE
Ingredients
Serves 10
DOUGH:
½ cup (125 ml) water
2 tbsp (30 ml) bourbon whisky
2 tbsp (30 ml) 2 percent milk
3 tbsp (45 ml) unsalted butter, at room temperature, plus extra for greasing
2¾ cups (675 ml) all-purpose flour, divided, plus extra for dusting
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) fine sea salt
2¼ tsp (11 ml) instant yeast
1 large egg
FILLING:
3 tbsp (45 ml) unsalted butter, at room temperature
1½ tbsp (22 ml) ground cinnamon
¼ cup (60 ml) light brown sugar
WHISKY GLAZE:
1 cup (250 ml) icing sugar
⅛ tsp (0.5 ml) fine sea salt
1 tbsp (15 ml) 2 percent milk
1 tbsp (15 ml) bourbon whiskey
¼ tsp (1 ml) vanilla extract
¼ tsp (1 ml) finely grated lemon zest
Instructions
- To make DOUGH: In a small saucepan, stir together water, bourbon, milk and butter over medium heat. Stir until butter has melted and mixture is hot to touch.
- In a large bowl, whisk together 2¼ cups (560 ml) flour, sugar, salt and yeast. Stir in bourbon butter mixture and then egg. Add only enough of reserved ½ cup (125 ml) flour, 2 tbsp (30 ml) at a time, to make a soft dough that gently pulls away from sides of bowl.
- Transfer to a lightly floured work surface and knead dough until smooth and elastic, about 3 minutes. Transfer to a lightly greased bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- Meanwhile, make FILLING: Fold butter, cinnamon and brown sugar together in a bowl with a rubber spatula until well combined.
- Grease an 8-in (20 cm) springform pan and line bottom with a round of parchment paper.
- Roll rested dough out on a lightly floured surface to a 12 x 15-in (30 x 38 cm) rectangle. Spread Filling mixture on top. Using a pizza cutter or knife, cut dough into six 2-in (5 cm) wide strips. Loosely roll up 1 strip and place, upright cut-side down, in centre of prepared pan. Taking each additional strip, loosely coil around centre roll, pinching each strip to end of previous one. The dough should not quite fill the whole pan and be loose. Keeping coils loose ensures dough has room to expand as it rises. Cover pan with plastic wrap and set aside in a warm location until doubled in size, about 60 to 90 minutes. While cake is rising, preheat oven to 350 F (180 C).
- Bake cake uncovered for 15 minutes. Then lay a sheet of foil loosely over top to prevent it from becoming too dark, and continue baking another 15 to 20 minutes or until puffed and lightly golden brown. If some coils start to rise out of cake while baking, simply press down with back of a spatula.
- While cake is baking, make WHISKY GLAZE: In a medium bowl, whisk together all glaze ingredients and set aside.
- When cake is done, rest in pan on a wire rack for 10 minutes before removing sides of springform pan and transferring to a serving plate. Just before serving, drizzle with Whisky Glaze. Cake is best served the same day it is made but will keep, refrigerated an airtight container or tightly covered for up to 4 days. Allow to come to room temperature before serving.