PROSCIUTTO AND SOUR CHERRY BITES
Ingredients
Serves 24
2 cups (500 ml) fresh or frozen, thawed pitted tart cherries
1 tsp (5 ml) orange zest
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) balsamic vinegar
1 tsp (5 ml) minced fresh ginger root
1 pinch crushed red pepper flakes
¼ tsp (1 ml) ground cardamom
½ tsp (2 ml) dried mint
1 pinch ground allspice
½ tsp (2 ml) salt, plus extra
2 tbsp (30 ml) grapeseed oil, plus extra for greasing
24 round wonton wrappers
3 oz (90 g) prosciutto, thinly sliced
5 oz (140 g) goat’s cheese
3 tbsp (45 ml) whipping cream, plus extra
½ cup (125 ml) chopped baby arugula
freshly ground black pepper
Instructions
- In a heavy-bottomed saucepan stir together first 10 ingredients and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer mixture, stirring occasionally until thickened and syrupy, about 10 to 20 minutes. Transfer mixture to an airtight container and refrigerate until cool. Sour cherry sauce can be made a week in advance and kept covered and refrigerated until ready to use.
- Preheat oven to 375 F (190 C). Lightly grease a mini muffin tin with grapeseed oil.
- Brush wonton wrappers with oil and gently press each one into muffin cups. Wrapper will overlap itself as it conforms to shape of muffin cup. Sprinkle wonton wrappers with salt and bake until browned and crisp, about 8 to 10 minutes. Remove from tin and allow wrappers to cool on a wire rack.
- While wonton cups are cooling, place prosciutto in single layer on parchmentlined baking tray. Bake in 375 F (190 C) oven until crispy, 8 to 10 minutes. Set aside and let cool to room temperature before breaking into small shards.
- When ready to assemble, in a small bowl mix together goat’s cheese and whipping cream with a fork. If desired, add additional cream for a creamier consistency. Place about 1 tsp (5 ml) chopped arugula into each wonton cup before topping with 1 tsp (5 ml) goat’s cheese. Top with a prepared sour cherry and a dollop of accompanying sour cherry sauce, a shard of prosciutto and a grind of black pepper before transferring to a serving platter. Serve immediately.
Drink Pairings
PARMESAN CHICKEN WINGS
Ingredients
Serves 6 to 8
24 chicken wings, split
1 cup (250 ml) finely grated fresh Parmesan
1 cup (250 ml) panko or regular bread crumbs
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
2 tsp (10 ml) onion powder
freshly ground black pepper, to taste
2 large eggs, lightly beaten
½ cup (125 ml) milk
1 tbsp (15 ml) finely chopped fresh thyme, for garnish
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and place a cooling rack on it. Spray rack with cooking spray. Pat chicken wings dry with paper towels.
- In a shallow bowl, mix cheese, panko or bread crumbs, paprika, chili and onion powder until well combined. In another bowl, mix eggs and milk.
- Dip each wing in egg mixture and then in cheese mixture. Place wings on cooling rack in a single layer.
- Bake for 50 to 55 minutes until golden and cooked through. Remove from oven, set on a serving platter and sprinkle with thyme. Wings can be served hot or at room temperature.
Drink Pairings
MEXICAN QUINOA
Ingredients
Serves 6 to 8
1 cup (250 ml) smoked rice
½ cup (125 ml) each red and white quinoa, thoroughly rinsed, drained
½ red onion, finely diced
4 whole green onions, thinly sliced
2 banana peppers, seeded and diced
½ cup (125 ml) chopped flat-leaf parsley
¼ cup (60 ml) each fresh cilantro and basil, finely chopped
2 garlic cloves, minced
⅓ cup (75 ml) avocado oil
2 tbsp (30 ml) white wine vinegar
2 limes, zest and juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) agave syrup or liquid honey
½ tsp (2 ml) sea salt, plus extra to taste
¼ tsp (1 ml) smoked paprika
¼ tsp (1 ml) freshly ground black pepper, plus extra to taste
TOPPINGS:
19 oz (540 ml) can black beans drained and rinsed
1 cup (250 ml) prepared fresh salsa
½ cup (125 ml) grated Cotija cheese, or aged Parmesan
Instructions
- Bring 2 cups (500 ml) lightly salted water to a boil. Add smoked rice, cover and simmer over medium-low heat until rice absorbs liquid and is tender to bite, but not mushy. Turn out onto a baking sheet and spread out to slightly dry.
- Bring 2 cups (500 ml) lightly salted water to a boil and stir in red and white quinoa. Cover and simmer over medium-low heat until water has been absorbed and grains have sprouted. Turn out onto a baking sheet and spread out to slightly dry. Stir a few times to separate grains.
- Transfer rice and quinoa to a large bowl. Add red and green onions, banana peppers, parsley, cilantro, basil and garlic. Toss to combine.
- In a small bowl, combine avocado oil,vinegar, lime zest and juice, cumin, syrup, salt, paprika and pepper. Whisk to blend. Drizzle over rice and quinoa and gently toss to evenly distribute dressing, then top with black beans, salsa and grated cheese.
Drink Pairings
PLOUGHMAN’S STEAK SANDWICH WITH PICKLED RED ONIONS
Ingredients
Serves Serves 4
PICKLED RED ONIONS:
1 large red onion, peeled
¼ cup (60 ml) white wine vinegar
1½ tsp (7 ml) liquid honey
1 generous pinch salt
½ cup (125 ml) cranberries, fresh or frozen and thawed, chopped (optional)
STEAK:
2 x 6 oz (180 g) sirloin steaks, about 1½-in (4 cm) thick
1 tbsp (15 ml) olive oil, plus extra
salt and freshly ground black pepper, to taste
8 thick slices rosemary sourdough bread, toasted
½ cup (125 ml) prepared chutney
4 slices aged cheddar
1 cup (250 ml) arugula leaves, washed and spun dry
Instructions
- To make PICKLED RED ONIONS: Thinly slice onion into rings. Place in a large bowl. Cover with boiling water, stir, then drain well in a colander. Return to bowl and stir in vinegar, honey and salt. Let sit for at least an hour or several days, covered and refrigerated. Stir occasionally for even marinating. For longer storage, refrigerate in a jar with a tight-fitting lid up to a week. If adding cranberries, remove from refrigerator and stir in 1 hour before serving.
- Bring steaks to room temperature and trim off excess fat. Pat dry with paper towel. Rub steaks with oil and season with salt and pepper. Preheat oven to 500 F (260 C).
- Using an ovenproof frying pan large enough to hold steaks in a single layer without crowding, heat pan over high. Add steaks and sear over high heat about 3 minutes per side, until richly browned or until they register 130 F (54 C) on a meat thermometer for rare or 155 F (70 C) for medium-rare. Transfer steaks in pan to preheated oven for 2 to 3 minutes longer. Remove from oven and allow to rest for about 5 minutes.
- While steaks are resting, brush toasted bread slices with olive oil. Grill in a hot, dry frying pan on both sides until crusty but not dark.
- To assemble, place 4 slices toasted bread on a cutting board and spread with equal amounts chutney. Thinly slice steaks on the diagonal and divide slices evenly over top. Top with prepared pickled onions, a couple slices of cheese and arugula leaves. Place remaining toasted bread slices on top and serve with a side salad of your choice.
Drink Pairings
PISTACHIOS AND ORANGE BLOSSOM NO-BAKE CAKE
Make 1 day ahead of serving.Ingredients
Serves 4
½ cup + 2 tbsp (155 ml) raw pistachios, divided, plus extra for garnish
7 Medjool dates, pitted
¼ cup (60 ml) unsweetened shredded coconut
½ tsp (2 ml) salt, divided
¾ cup + 1 tbsp (190 ml) maple syrup, divided
4 avocados, pitted and peeled
2 tbsp (30 ml) lime juice
1 tsp (5 ml) orange blossom water
edible flowers, for garnish
Instructions
- Line bottom of a 6-in (15 cm) spring-form pan with parchment paper.
- In a food processor, pulse ½ cup (125 ml) pistachios, dates, coconut and ¼ tsp (1 ml) salt until crumbly. Add 1 tbsp (15 ml) maple syrup and process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to prepared spring-form pan and press over base of pan in an even layer. Place in freezer while making next layer.
- In a blender or food processor, combine remaining ¾ cup (175 ml) maple syrup, ¼ tsp (1 ml) salt, avocados, lime juice and orange blossom water until smooth. Add remaining 2 tbsp (30 ml) pistachios and pulse so they are not fully blended and small pieces are still visible. Pour mixture over prepared crust. Smooth out top and sprinkle with additional chopped pistachios before freezing until firm, about 5 hours or overnight.
- When ready to serve, garnish with edible flowers and extra pistachios, if desired. Slice with a warm knife and keep any leftovers frozen.
Drink Pairings
PERSIMMON AND PISTACHIO BITES
Ingredients
Serves about 40 bites
SPELT CRACKERS:
2¼ cups (560 ml) spelt flour, extra for rolling
1 tsp (5 ml) salt
2 tbsp (30 ml) sesame seeds
2 tbsp (30 ml) quick-cooking oats
¼ cup (60 ml) olive oil, plus extra
½ cup (125 ml) water
PERSIMMON AND PISTACHIO TOPPING:
1 cup (250 ml) goat’s cheese
¼ cup (60 ml) whipping cream
1 tsp (5 ml) chopped fresh thyme
1 tbsp (15 ml) Meyer lemon zest
salt and pepper, to taste
4 ripe Fuyu persimmons
1 tbsp (15 ml) Meyer lemon juice
¼ cup (60 ml) clover honey, warmed
¼ cup (60 ml) pistachios, toasted and roughly chopped
Instructions
- Preheat oven to 350 F (180 C). Lightly oil 2 baking sheets and set aside.
- In a large bowl, stir together Spelt Cracker ingredients until well combined. Set aside for 5 minutes.
- On a lightly floured work surface, roll out dough with rolling pin to 1⁄4-in (0.5 cm) thickness. Cut dough into 2-in (5 cm) squares. Transfer to prepared baking sheets and bake until crackers are crisp and golden brown, 15 minutes. Transfer baked crackers to a wire rack to cool.
- For toppings, in a medium-sized bowl, whisk together goat’s cheese, cream, thyme and lemon zest with hand mixer on low speed until creamy, about 1 minute. Season to taste with salt and pepper.
- Peel, trim and cut persimmons into ½-in (1 cm) slices. Transfer to a bowl and lightly toss with lemon juice.
- Before serving, spread goat’s cheese mixture over crackers. Top with segments of persimmon and transfer to serving platter. Garnish with a drizzle of honey, chopped pistachios and an extra sprinkle of salt and pepper, if desired. Serve immediately.
Drink Pairings
PANCETTA CUPS WITH PICKLED PEAR AND BLUE CHEESE
A rich and zesty appetizer that will inspire praise at your next mingler!Ingredients
Serves Serves 12Instructions
- In a small saucepan over high heat stir together vinegar, water, salt, sugar, ginger, coriander and black peppercorns to make pickling liquid. Bring mixture to a boil, reduce heat and simmer for 5 minutes. Remove saucepan from heat and let cool until lukewarm. Place pear in a non-metallic bowl or Mason Jar and pour warm liquid overtop. Let cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- When ready to assemble, preheat oven to 400 F (200 C). Press a slice of pancetta into each cup of a mini muffin tin. On top of pancetta, to help keep their shape while baking, ball up a small piece of aluminum foil and place into each cup. Bake until crisp, about 10 to 12 minutes. Carefully remove pancetta from muffin tin and discard aluminum foil. Place on a paper towel-lined wire rack to cool. Just before serving, set pancetta cups on a serving tray. Fill each with some frisée lettuce, a small spoonful of drained pickled pears and a sprinkling of Stilton or blue cheese. Garnish with chopped fresh chives, if desired.
Drink Pairings
MINI BAGELS WITH HERBED CREAM CHEESE, SALMON, RED ONIONS AND CAPERS
Ingredients
Serves 6
2 tbsp (30 ml) capers
½ lbs (250 g) salmon lox
6 mini bagels, cut in half
6 tbsp (90 ml) cream cheese
2 tbsp (30 ml) red onion, finely chopped
½ lemon, juice
2 tbsp (30 ml) dill, picked
freshly ground pepper, to taste
Instructions
- Fill a small saucepan with oil, about 1-inch (2.5 cm) full. Heat the oil over medium heat to about 375 F (190 C).
- Drain and dry the capers. Fry capers in the oil until they have burst open and are crisp. Remove from the oil and drain. Set aside.
- Toast bagels under the broiler until they are golden brown. Remove from the oven and spread cream cheese on toasted bagel halves. Add lox to each bagel half, ensuring it is evenly divided. Sprinkle with lemon juice and garnish with red onion, crispy capers, dill and pepper.
Drink Pairings
LONG LIFE SPICY BEANS
Ingredients
Serves 4
1 tbsp (15 ml) Sambal chili sauce
1 tsp (5 ml) each, soy sauce and fish sauce
tbsp (15 ml) granulated sugar
1 tsp (5 ml) cornstarch
¼ cup + 3 tbsp (105 ml) water, divided
2 tbsp (30 ml) vegetable oil
3 garlic cloves, minced
1 shallot, peeled and minced
1 lb (500 g) Chinese long beans, cut in half
Instructions
- In a bowl, combine Sambal, soy sauce, fish sauce, sugar, cornstarch and ¼ cup (60 ml) water. Stir to blend and set aside.
- Heat oil in a wok or a large, heavybottomed saucepan over medium heat. Add garlic and shallot and sauté for 20 seconds. Add long beans and stir-fry for about 1 minute. Add 3 tbsp (45 ml) water and cover with lid. Cook for about 2 minutes.
- Add Sambal sauce mix and cook until cornstarch is cooked through and beans are nicely glazed, about 2 minutes. Serve immediately.
Drink Pairings
PIÑA COLADA PARFAITS
Ingredients
Serves Serves 8
1 x 14 oz (398 ml) full-fat coconut milk, refrigerated overnight
½ cup (125 ml) icing sugar
½ tsp (2 ml) vanilla extract
½ cup (125 ml) whipping cream
3 cups (750 ml) pineapple chunks, drained and very finely diced
2 tbsp (30 ml) coconut-flavoured rum, optional
¾ cup (175 ml) coarsely chopped macadamia nuts, toasted
Instructions
- Remove can of coconut milk from refrigerator, being careful not to tip or jostle contents. Scrape out top layer of thickened cream into a large, chilled mixing bowl. Refrigerate remaining liquid for use in another recipe. With an electric mixer, beat cream for 1 minute until smooth. Gradually beat in icing sugar and vanilla until smooth and creamy. Set aside.
- Place whipping cream in another chilled mixing bowl. With cleaned and chilled beaters, whip until cream is fluffy and soft peaks form. Add to coconut cream and gently fold together until evenly mixed. Transfer to a piping bag filled with a 1A piping tip.
- Place finely diced pineapple in a bowl and stir in rum, if using.
- To assemble, line up 8 x 6 oz (175 ml) glasses. Place about 2 tbsp (30 ml) pineapple in the bottom of each glass. Pipe each with about 3 tbsp (45 ml) whipped coconut cream and add another layer of pineapple. Sprinkle with a tbsp (15 ml) chopped macadamia nuts. Pipe with another layer of cream and a layer of pineapple ending with cream. Dust with a few more chopped macadamias. Refrigerate until ready to serve. Best served the same day.