WINNING CHOCOLATE ROSEMARY POPCORN
Ingredients
Serves 4
½ cup (125 ml) olive oil
5 sprigs fresh rosemary
½ cup (125 ml) popcorn kernels
½ cup (125 ml) chopped dark chocolate
1 tbsp (15 ml) sea salt flakes
Instructions
- In a large frying pan, place olive oil and 5 sprigs rosemary. Set over medium-low heat, bring to a simmer, cover and simmer gently for 4 minutes. Remove pan from heat and transfer rosemary to a paper towel-lined plate.
- In a large, heavy-bottomed saucepan, heat infused olive oil over medium-high heat. Add popcorn kernels, cover and gently shake pan every 30 seconds until you hear popping. Once popping is constant, gently shake pot back and forth continually over burner. When popping slows to several seconds between pops, remove pan from heat, remove lid and pour popcorn immediately over a rimmed baking sheet.
- Gently melt chocolate in a double boiler. Remove crispy rosemary leaves from stems and coarsely chop.
- Drizzle popcorn with warm melted chocolate; then sprinkle with chopped rosemary and sea salt. Set popcorn aside at room temperature allowing chocolate to harden, about 2 hours.
- Just before serving, break up popcorn and transfer to a serving bowl. Popcorn may be made a day ahead and kept in an airtight container at room temperature until ready to serve.
Drink Pairings
TOURTIÈRE TARTLETS WITH DRIED CHERRY SAUCE
Ingredients
Serves 24 tartlets or 1 large deep-dish tourtiere
PASTRY:
5 cups (1¼ L) all-purpose flour
1 cup (250 ml) vegetable shortening
1 cup (250 ml) lard
1 tsp (5 ml) salt
ice water
FILLING:
¼ cup (60 ml) olive oil
1 lb (500 g) ground wild boar
1 lb (500 g) ground venison
2 yellow onions, finely chopped
6 to 8 garlic cloves, minced
4 cups (1 L) cleaned, sliced wild mushrooms
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
2 cups (500 ml) beef stock
1 tsp (5 ml) dried thyme
½ tsp (2 ml) ground cloves
½ tsp (2 ml) ground cinnamon
salt and freshly ground pepper
¾ cup (175 ml) fresh bread crumbs
½ cup (125 ml) chopped flat-leaf parsley
DRIED CHERRY SAUCE:
2 cups (500 ml) beef stock
2 oz (60 g) dried cherries, coarsely chopped
⅓ cup (75 ml) balsamic vinegar
Instructions
- To make PASTRY: Combine flour and salt in a large bowl. Using a fork, work in shortening and lard until crumbly. Add enough ice water to form dough. Knead gently and form into a ball. Divide into 2 discs and wrap with plastic wrap. Refrigerate for at least 30 minutes.
- To make FILLING: Heat oil in a large heavy Dutch oven or frying pan over medium-high heat and cook boar and venison, breaking up meat to mix, until no longer pink. Add onion, garlic, mushrooms, celery and carrot. Sauté for 10 minutes or until soft and golden brown. Add beef stock and spices. Cover and simmer on low for about 30 minutes or until almost no liquid remains and meat is tender. Stir often. Season with salt and pepper. Add bread crumbs and parsley and stir to combine. Let cool.
- Preheat oven to 425F (220C). Roll out 1 disc of pastry on floured work surface to 1⁄4-in (0.5 cm) thickness. Using 5-in (12 cm) round cookie cutter, cut out 12 circles and press rounds into muffin tins. Repeat with second disc of dough. Gather up remaining dough and shape into a ball. Set aside. Fill shells with cooled meat mixture.
- Roll out remaining pastry to 1⁄4-in (0.5 cm) thickness. Using a 21⁄2-in (6 cm) round cookie cutter, cut out 24 rounds for top of tartlets. Place rounds on top of filling in tart shells. Place tarts on a baking sheet. Bake for 25 minutes or until golden brown.
- While tartlets bake, prepare DRIED CHERRY SAUCE: Combine sauce ingredients in a small saucepan. Cook over medium heat, simmering gently, until reduced by about half. Set aside and keep warm until ready to serve.
Drink Pairings
SUMMER ANTIPASTO BOARD
Ingredients
Serves 6 to 8
1 small green zucchini, thickly sliced on the bias
1 tbsp (30 ml) olive oil
salt and pepper, to taste
1 small wheel brie cheese
1 small log goat’s cheese
10 slices prosciutto
2 fresh apricots, halved and pitted
½ cup (125 ml) mixed olives
¼ cup (60 ml) liquid honey
¼ cup (60 ml) grainy mustard
¼ cup (60 ml) cornichons or small dill pickles
1 baguette, sliced
Instructions
- Grease grill and preheat barbecue to 350 F (180 C). Toss zucchini with olive oil, salt and pepper. Arrange in a single layer on barbecue grill or place in a grill basket. Grill zucchini over medium heat for about 2 minutes per side. Remove and cool.
- Arrange all ingredients on a large platter or wooden board, placing olives, honey, mustard and pickles in small individual bowls.
Drink Pairings
TANQUERAY COASTAL CAESAR
Ingredients
Serves 1
1 lime
celery salt seasoning, to rim
1½ oz (45 ml) Tanqueray London Dry Gin
5 oz (150 ml) Clamato juice
3 dashes Worcestershire sauce
1 tsp (5 ml) seafood sauce
1 cup (250 ml) ice
1 celery stick
1 piece cooked shrimp, for garnish
1 slice lemon, for garnish
Instructions
- Moisten rim of highball glass with a lime wedge and roll in celery salt to coat. Combine Tanqueray gin, Clamato, Worcestershire and seafood sauce in an ice-filled shaker. Shake well and strain into rimmed glass. Garnish with celery, shrimp and lemon wedge.
Featuring
SWEET HEAT POPCORN
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter
2 tsp (10 ml) buffalo wing hot sauce
1 tbsp (15 ml) liquid honey
¼ tsp (1 ml) smoked paprika or cayenne pepper
½ tsp (2 ml) fine salt
10 cups (2.5 L) freshly popped popcorn
⅓ cup (75 ml) crumbled blue cheese
½ cup (125 ml) roasted natural almonds
Instructions
- In a small saucepan, stir together butter, hot sauce, honey, paprika and salt over medium heat. Stir until butter has melted and sauce is well combined.
- Place popcorn in a large bowl. Drizzle with hot sauce mixture and sprinkle with blue cheese before tossing to coat popcorn in sauce. Garnish popcorn with roasted almonds and serve immediately.
Drink Pairings
THAI MAPLE-GLAZED SALMON
Ingredients
Serves 6
14-in (35 cm) cedar plank
1¼ lb (300 g) side of salmon, coho or sockeye, pin bones removed, skin on
1 stalk lemon grass
¼ cup (60 ml) coconut cream
2 tbsp (30 ml) extra-virgin olive oil, divided, plus extra
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) Thai red curry paste
1 tbsp (15 ml) maple syrup
3 limes, divided
2 tbsp (30 ml) minced fresh cilantro
1 kaffir lime leaf, very thinly julienned
fresh steamed peas, fried onions, kaffir lime leaves and limes, for garnish (optional)
Lentil Salad, to serve (Separate Recipe)
Instructions
- Soak cedar plank in water for a minimum of 2 hours, preferably overnight.
- Rinse side of salmon under cold water and pat dry with paper towels. Place on a cutting board. Lightly score flesh of salmon diagonally, about 1-in (2.5 cm) apart. Then score flesh in very shallow lines in opposite direction to cause a criss-cross effect. Set aside.
- Finely mince white part of lemon grass, then add to a small bowl and combine with coconut cream, 1 tbsp (15 ml) of olive oil, fish sauce, curry paste, maple syrup and juice of 1 lime. Stir to blend. Stir in minced cilantro and julienned kaffir lime leaf. Lightly brush scored salmon with half the glaze.
- Preheat barbecue to medium heat and place soaked cedar plank, rough-side down, directly over heat. Close lid. When wood begins to smoke, about 3 or 4 minutes, brush top side of plank with olive oil. Add glazed salmon to plank, skin-side down. Close lid and cook salmon until flesh is opaque and flakes easily with a fork, about 30 minutes. Baste with remaining glaze a couple of times during cooking. Keep a spray bottle with water handy in case cedar plank flames up and needs dousing.
- Remove cedar-planked salmon with ovenproof gloves, and then with a spatula transfer salmon to a serving tray. Drizzle with a little oil. Squeeze more lime juice over top and garnish with fresh steamed peas, fried onions, kaffir lime leaves and limes, or as preferred. Serve immediately, with Lentil Salad.
Drink Pairings
SWEET AND SPICY LOBSTER NOODLE SALAD
Ingredients
Serves 4
DRESSING:
¼ cup (60 ml) grape seed oil
4 large garlic cloves, thinly sliced
2 large shallots, thinly sliced
salt, to taste
1 fresh long Thai chili
3 tbsp (45 ml) Asian fish sauce
3 tbsp (45 ml) lime juice
2 tbsp (30 ml) clover honey, plus extra
1 tsp (5 ml) sambal oelek
¼ tsp (1 ml) toasted sesame oil
LOBSTER SALAD:
8 small cooked lobster tails
4 oz (125 g) vermicelli rice noodles
1 unpeeled English cucumber, thinly sliced into rounds
3 radishes, thinly sliced into rounds
2 naval oranges, peeled and sliced into segments
3 cups (750 ml) mixture of Asian baby greens
1 large Hass avocado, peeled, pitted and cut into chunks
2 tbsp (30 ml) chopped, roasted, salted peanuts
2 tbsp (30 ml) fresh mint leaves
2 tbsp (30 ml) fresh cilantro leaves
Instructions
- To make DRESSING: In a small frying pan heat grape seed oil over medium-low heat, add garlic, shallots and a pinch of salt. Cook, stirring occasionally, until garlic and shallots are golden, about 7 minutes. Transfer to a medium-sized bowl. Stir in chili, fish sauce, lime juice, honey, sambal oelek and sesame oil. Season dressing to taste with additional salt and honey. Set aside.
- To make LOBSTER SALAD: Using scissors, cut along underside of lobster tail shells and remove meat. Remove and discard dark vein from each piece of tail meat. Reserve shells for another use. Slice 4 lobster tails into 1-in (2.5 cm) pieces and leave remaining 4 whole.
- In a medium-sized heat-proof bowl, cover rice noodles with boiling water and let stand until pliable and tender, about 10 minutes. Drain noodles thoroughly and place in a large bowl. Add dressing and toss to coat, allowing noodles to marinate in dressing for 10 minutes. Add cut lobster, cucumber slices, radishes, orange segments and baby greens. Gently toss together until well combined. Transfer to a serving plate and garnish with remaining whole lobster tails, avocado, peanuts, mint and cilantro. Serve immediately.
Drink Pairings
TWO BITE LASAGNA
Ingredients
Serves 20 Lasagna Bites
1 tbsp (15 ml) olive oil, plus extra for greasing muffin tins
½ medium yellow onion, finely diced
1 garlic clove, minced
4 oz (125 g) lean ground pork
4 oz (125 g) extra-lean ground beef
14 oz (398 g) can diced tomatoes
1 tbsp (15 ml) tomato paste
2 anchovy fillets, chopped
½ tbsp (7 ml) balsamic vinegar
2 tbsp (30 ml) chopped fresh basil, plus extra leaves for garnish
salt and pepper, to taste
½ cup (125 ml) ricotta cheese
½ tsp (2 ml) dried oregano
¼ cup (60 ml) finely grated Parmesan
½ cup (125 ml) shredded mozzarella cheese
40 square wonton wrappers
Instructions
- In a medium saucepan, warm oil over medium heat. Add onion, cook, stirring often, until it caramelizes, 5 to 7 minutes. Stir in garlic, cook another minute. Add beef and pork, breaking up meat and stirring often until cooked through, 8 to 10 minutes. Stir in tomatoes along with juice, tomato paste, anchovy fillets and balsamic vinegar. Bring to a simmer, cook for 15 minutes, stirring occasionally. Stir in chopped basil, season to taste, remove from heat and set aside.
- Preheat oven to 375 F (190 C). In a small bowl, stir together ricotta, oregano and Parmesan. Season with pepper.
- Grease cups of a mini muffin tin before pressing 2 wonton wrappers into each cup. Fill with a small spoonful of ricotta mixture, then a spoonful of sauce and a bit of grated mozzarella. Bake until cheese is melted and wontons are golden brown, 10 to 12 minutes. Cool slightly before removing to a serving tray. Garnish with basil and enjoy
Drink Pairings
TOMATO GELÉE WITH SHRIMP
Ingredients
Serves 8
2 lbs (1 kg) ripe red tomatoes, halved
2 small shallots, peeled
2 garlic cloves, peeled
¼ cup (60 ml) fresh basil, julienned
1½ tbsp (22 ml) kosher salt, divided
½ tsp (2 ml) freshly ground black pepper
2 tbsp (30 ml) vodka
2 x 7 g (¼ oz) packages gelatin
64 shrimp, tail on, peeled and deveined, size 31 to 40
2 cups (250 ml) vegetable oil
8 fresh basil leaves, for garnish
Instructions
- Seed tomatoes and place cut-side down on a cooling rack set over a baking sheet to drain for 30 minutes. In a food processor or blender, pulse tomatoes, shallots, garlic, basil, ½ tbsp (7 ml) salt and pepper until finely puréed. Pour into a shallow dish.
- To make gelée, pour vodka in a small saucepan and sprinkle gelatin over top. Let gelatin bloom for 5 to 10 minutes, then heat over low heat (or in a microwave) until completely melted. Stir into tomato purée. Refrigerate for at least 4 hours or until firm.
- Before serving, bring a large saucepan of water to a boil. Add 1 tbsp (15 ml) kosher salt and the shrimp. Cook for 2 to 3 minutes until shrimp are pink and starting to curl. Remove shrimp from saucepan, drain and rinse under cold water to stop cooking. Pat dry.
- In a small saucepan bring vegetable oil to a low simmer. Add basil leaves and fry for about 1 minute. Remove leaves and drain on paper towels.
- When ready to serve, use a cookie cutter and cut 8 rounds from gelée, about 2-in (5 cm) in diameter. Divide rounds among serving plates and arrange 8 shrimp per plate (or as desired). Garnish with basil and serve immediately.
Drink Pairings
WIENER SCHNITZEL WITH BRAISED RED CABBAGE
Ingredients
Serves 4
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
¼ tsp (1 ml) ground nutmeg
1 cup (250 ml) all-purpose flour
2 large eggs, beaten
2 tbsp (30 ml) water
2 cups (500 ml) dry bread crumbs
4 veal (or pork) cutlets, about 5 oz (140 g ) each, pounded very thin
vegetable or canola oil, for frying
lemon wedges, for garnish
BRAISED RED CABBAGE:
1 tbsp (15 ml) vegetable or canola oil
½ head red cabbage, finely shredded
3 tbsp (45 ml) cider vinegar
1 tbsp (15 ml) red wine vinegar
2 tsp (10 ml) sugar
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) cinnamon
Instructions
- Mix spices with flour and place in a shallow dish. Beat eggs and water and place in a second dish. Place bread crumbs in a third shallow dish.
- Pat cutlets dry. Dredge each cutlet in flour, then egg wash and finally in bread crumbs, coating the cutlets well. Transfer coated cutlets to a platter.
- In a straight-sided skillet, heat ¼ cup (60 ml) vegetable oil over medium-high heat. Carefully transfer the coated cutlets to the hot oil to fry. Cook about 2 minutes each side, or until golden brown and puffy and crisp. Drain cutlets on a paper towel-lined baking sheet.
- Serve on warm plates with braised red cabbage and garnish with lemon wedges.
- To make BRAISED RED CABBAGE: Heat oil in a large saucepan. Add cabbage and sauté until coated. Stir in remaining ingredients. Simmer, covered, 20 minutes or longer, stirring occasionally until tender.