MINT AND GINGERCRUSTED LAMB
Ingredients
Serves 4
2 cups (500 ml) chopped day-old baguette
¼ cup (60 ml) fresh mint leaves
¼ cup (60 ml) fresh basil leaves
2 tbsp (30 ml) minced fresh ginger root
salt and freshly ground pepper, to taste
6 tbsp + 2 tbsp (120 ml) unsalted butter, at room temperature, divided
2 boneless single lamb loin roasts, about 12 oz (340 g) each, trimmed
10 oz (300 g) fresh or thawed frozen peas
pea shoots and micro greens, for garnish
ricotta salata cheese curls, for garnish
Instructions
- Preheat oven to 450 F (230 C).
- In a food processor, pulse together baguette, mint, basil, ginger and a good couple pinches of salt and pepper until mixture is finely chopped. Add 6 tbsp (90 ml) butter to processor and pulse until a paste forms. Season lamb loins with salt and pepper and place on a parchment-lined baking sheet. Pack crumb mixture onto surface of lamb so that it adheres. Roast lamb until an instantread thermometer registers 125 F (52 C), about 18 to 20 minutes. Transfer lamb to cutting board and let rest for 10 minutes.
- While lamb is roasting, place peas in a saucepan with just enough water to cover. Boil for 2 minutes. Drain well, reserving 6 tbsp (90 ml) cooking water. In a blender, purée peas, remaining 2 tbsp (30 ml) butter and reserved cooking water until smooth and thick. Season to taste with salt and pepper.
- When ready to serve, slice lamb across the grain and arrange on 4 plates. Spoon pea purée on and around lamb before garnishing with pea shoots and curls of ricotta salata (make with a vegetable peeler). Serve immediately.
Drink Pairings
PHYLLO BITES
Ingredients
Serves 24
2 tsp (10 ml) olive oil
1 small yellow onion, very finely diced, about ½ cup (125 ml)
2 garlic cloves, smashed and minced
3 cups (750 ml) finely chopped Swiss chard
¼ cup (50 ml) toasted pine nuts
¼ cup (50 ml) crumbled feta cheese
2 tbsp (30 ml) freshly grated Parmesan
1 lemon, zest only
1 tsp (5 ml) dried harissa spice, plus extra for dusting top of phyllo
454 g box frozen phyllo pastry dough, thawed
¾ cup (175 ml) unsalted butter, melted, plus extra, if needed
Instructions
- Heat oil in a saucepan, add onion and garlic. Sauté over medium heat until soft and almost clear. Stir often. Stir in chard, and sauté until wilted. Remove to a large bowl lined with cheesecloth. Squeeze excess moisture from mixture and place in another bowl.
- Gently unroll phyllo sheets and place flat on a sheet of waxed paper. To prevent phyllo drying out, cover pastry with plastic wrap and then a damp kitchen towel. Lay one sheet of phyllo on a flat surface. Brush with melted butter, working from centre of sheet to the edges. Place another sheet of phyllo directly on top and brush with butter.
- Cut phyllo into 4 equal-sized horizontal strips. Place about 1½ tbsp (22 ml) of cooled filling on end of each strip. Fold over corner to form a triangle. Continue folding phyllo end to end making a triangle-shaped envelope. Brush with melted butter to seal seams and place in a single layer on a lightly buttered, parchment-lined baking sheet. Continue to make triangle phyllo pockets until all filling is used up (covering unused phyllo sheets with a damp cloth).
- If not baking immediately, overwrap baking sheet and Phyllo Bites with plastic wrap to tightly seal. Freeze for up to 3 weeks.
- When ready to bake, preheat oven to 350 F (180 C). Bake Phyllo Bites from thawed or frozen, uncovered, in a single layer, about 15 to 20 minutes. Serve with a light dusting of harissa spice.
Drink Pairings
MAPLE WALNUT CAKE
Ingredients
Serves 8 to 12
½ cup (125 ml) unsalted butter at room temperature, plus more for pans
2¾ cups (680 ml) all-purpose flour, sifted, plus more for pans
2¼ cups (560ml) maple syrup, divided
3 large eggs
1 tbsp (15 ml) baking powder
¼ tsp (1 ml) salt + pinch of salt, divided
1 cup (250 ml) milk
1 tsp (5 ml) pure vanilla extract
1½ cups (375 ml) chopped walnuts, divided
MAPLE BUTTERCREAM:
2 cups (500 ml) maple syrup
1 tsp (5 ml) vegetable oil
4 large eggs
2 large egg yolks
3 cups (750 ml) unsalted butter, at room temperature, cut into 1-in (2.5 cm) chunks
¼ tsp (1 ml) kosher salt
Instructions
- Preheat oven to 350 F (175 C). Butter two 9-inch (2.5 L) round cake pans and dust with flour. Tap out any excess flour and set pans aside.
- In a bowl, beat butter on medium speed until creamy. Add maple syrup and beat until mixed, scraping the sides of the bowl as necessary – it will stay slightly separated. Add eggs and beat until combined.
- In a bowl, sift together flour, baking powder and ¼ tsp (1 ml) salt. Add flour mixture to butter mixture and beat to combine. Beat in milk and vanilla extract until combined. Stir in ¾ cup (185 ml) chopped nuts.
- Divide batter equally between the 2 prepared pans. Bake until a cake tester inserted in center comes out clean, about 35 to 40 minutes. Rotate cake pans halfway through baking to ensure even baking. Transfer pans to a wire rack to cool.
- Preheat a non-stick saucepan over medium-high heat. Add remaining walnuts, maple syrup and pinch of salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 to 5 minutes. Pour nuts onto parchment paper and let cool.
- Turn out cakes and slice each in 2 to create a total of 4 layers. Place 1 layer on a cake stand or platter. Spread 1¼ cups (310 ml) of maple buttercream evenly over the top. Repeat with remaining 3 layers. Spread remaining buttercream onto the sides of the cake.
- Garnish by pressing maple candied walnuts on top of cake.
- To make MAPLE BUTTERCREAM: In a medium saucepan, combine maple syrup and vegetable oil and bring to a boil. Cook without stirring until syrup reaches 238 F (114 C) on a candy thermometer, about 15 minutes.
- In a bowl of stand mixer fitted with whip attachment, beat eggs and yolks on medium speed for 3 to 4 minutes until pale and fluffy.
- When syrup is ready, remove from heat. While electric mixer is running on low speed, slowly add syrup to eggs, pouring it down the side of mixing bowl. Increase speed to medium and whip for 6 to 8 minutes until mixture turns light, fluffy and just warm to the touch. Reduce speed to low and add butter, a few chunks at a time.
- Increase speed to medium and continue to whip for 2 to 3 minutes. Mixture might break and look curdled at first, but beating will make it smooth and silky.
- Use immediately, or refrigerate in a container for up to a week. Bring to room temperature before using and blend until smooth.
Drink Pairings
MAPLE-MUSTARD-GLAZED BONE-IN RIB EYE STEAKS
Ingredients
Serves 4 to 6
2 bone-in rib eye steaks, approximately 1-in (2.5 cm) thick, about 1 lb (500 g) each
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) minced fresh rosemary
sprigs of fresh rosemary, for garnish
Instructions
- To prepare bone-in steaks, trim bones French-style.
- Combine remaining ingredients in a bowl and stir to blend. Generously brush over steaks and let rest at room temperature for about 1 hour for flavours to penetrate.
- Grease grill and preheat barbecue to 400 F (200 C). Place steaks on grill and close lid.
- Grill for 4 minutes each side for medium rare. Longer for medium. Remove from barbecue to a cutting board and let rest, tented with foil, for 8 to 10 minutes. Garnish with rosemary sprigs.
Drink Pairings
NO-BAKE CHEESECAKE CUPS
Ingredients
Serves 24
8 oz (250 g) graham crackers
6 tbsp (45 ml) granulated sugar
2 cups (500 ml) hazelnut flour
1 cup (250 ml) unsalted butter, melted
1 tbsp (15 ml) lemon juice, plus extra as needed
5 oz (140 g) cream cheese, at room temperature
3 oz (90 g) sour cream or crème fraîche
⅓ cup (75 ml) icing sugar
2 tsp (10 ml) orange liqueur, optional
¼ tsp (1 ml) orange zest
½ cup (125 ml) whipping cream
pomegranate seeds, for garnish
RHUBARB ORANGE JELLY:
½ orange
5 cups (1.25 L) chopped rhubarb
¾ cups (175 ml) water
1 cup (250 ml) granulated sugar
½ vanilla bean, split in half
1 tbsp + 1½ tsp (15 ml + 22 ml) liquid pectin
Instructions
- Line 24 cups of a mini muffin tin with plastic wrap. Pulse together graham crackers and granulated sugar in a food processor until very finely ground. Add hazelnut flour and pulse to combine. Transfer to a bowl and stir in melted butter and lemon juice. Mixture should form clumps easily when pressed together. If not, add more lemon juice, 1 tsp (5 ml) at a time. Divide among prepared cups in muffin tin and press mixture firmly into bottom and up the sides of each cup. Place in freezer while preparing filling.
- In bowl of a stand mixer fitted with paddle attachment, mix together at medium speed cream cheese, sour cream, icing sugar, orange liqueur (if using) and orange zest until well combined.
- In another bowl, whisk cream until stiff peaks form. With a rubber spatula, fold whipped cream into cream cheese mixture. Spoon or pipe into chilled crusts and return to freezer until firm, about 30 minutes.
- Just before you are ready to serve, in a small saucepan, warm Rhubarb Orange Jelly over low heat until smooth and pourable. Remove from heat and set aside.
- Remove cheesecakes from tin by gently pulling up on plastic wrap. Carefully remove plastic and place cheesecakes on a platter. Drizzle each with jelly and garnish with pomegranate seeds. Serve chilled.
- To make RHUBARB ORANGE JELLY: Squeeze juice from orange into a large saucepan. Cut remaining orange, pith and all, into chunks and add to saucepan along with rhubarb and water. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until rhubarb is very tender and starting to fall apart, about 15 minutes.
- Line a fine mesh sieve with a couple of layers of cheesecloth and place over a deep bowl or pot. Pour rhubarb mixture into prepared sieve and allow to drain for at least 2 hours or overnight. Discard any solids left in sieve.
- Place ⅔ cup (150 ml) strained rhubarb mixture into a large saucepan. Add sugar and vanilla bean before placing over high, heat bringing mixture to a boil, stirring occasionally until sugar has dissolved. Add pectin and let mixture boil, stirring occasionally, for 1 minute. Remove from heat, discard vanilla bean and skim off and discard any foam that may have formed on surface. Transfer juice to a heatproof bowl set over an ice water bath to cool. If not using immediately, jelly may be refrigerated in an airtight container up to 1 month.
Drink Pairings
PARMESAN AND CORN LOLLIPOPS
Ingredients
Serves 16
¾ cup (175 ml) finely grated Parmigiano- Reggiano cheese
¼ cup (60 ml) fresh or frozen corn kernels, cooked and cooled
1 tsp (5 ml) fresh lime juice
¼ tsp (1 ml) freshly ground black pepper, plus extra to taste
16 thin pretzels sticks or bread sticks
1 tsp (5 ml) lime zest
Instructions
- With rack in middle position, preheat oven to 200 C (400 F). Line a baking sheet with parchment paper or silicon mat.
- In a small bowl, combine cheese, corn, lime juice and pepper.
- Place 8 pretzel sticks on baking sheet, making sure to leave enough space between each to ensure pops don’t merge together once cheese melts. Place a 2-in (5 cm) ring or cookie cutter on top of each pretzel and sprinkle 1 tbsp (15 ml) of cheese mixture into it in a thin layer.
- Bake for about 6 minutes or until cheese has melted and is golden. Remove from oven and slide paper or silicone mat off baking sheet and onto a rack to help speed up cooling. Sprinkle with lime zest and freshly ground black pepper. Leave to cool for 1 to 2 minutes until lollipops have become crisp. Carefully remove each one with a palette knife.
- Serve immediately or keep for 4 to 5 days in an airtight container and reheat before serving.
Drink Pairings
PEACH, ROSÉ AND CREAM JELLIES
Ingredients
Serves 6
CREAM LAYER:
⅓ cup (75 ml) cold water
1 envelope (28 g) unflavoured powdered gelatin
¾ cup (175 ml) whipping cream
½ cup (125 ml) whole milk
½ cup (125 ml) granulated sugar
1 vanilla bean, split in half and seeds scraped out
½ cup (125 ml) Greek style plain yogurt
PEACH AND ROSÉ LAYER:
1½ cups (375 ml) rosé wine, divided
1 envelope (28 g) unflavoured powdered gelatin
½ cup (125 ml) water
½ cup (125 ml) granulated sugar
½ tbsp (7 ml) lime juice
1 large peach, finely diced
¼ cup (60 ml) whipping cream, whipped, for garnish
thin slivers of peach wedges, for garnish
Instructions
- For CREAM LAYER: Place water in a small bowl and sprinkle with gelatin. Let stand for 5 minutes.
- In a small saucepan, combine whipping cream, milk and sugar over medium-high heat. Whisking constantly, bring to a boil before reducing to a simmer and whisking in vanilla bean seeds and gelatin. Continue whisking until gelatin has dissolved. Remove from heat and let sit for 15 to 20 minutes, stirring occasionally, before whisking in yogurt until mixture is smooth and creamy. Set aside and allow to cool to room temperature, stirring occasionally.
- Drape a standard muffin tin with a tea towel and press into six muffin cups. This will help steady the glasses so they don’t shift when pouring the Cream Layer base into each glass. Place 6 x 6 oz (175 ml) serving glasses at an angle into each muffin cup making sure they are all resting at a similar angle. Using a funnel, carefully pour about ⅓ cup (75 ml) cream mixture into each glass. Gently transfer muffin tin to refrigerator and allow cream to set completely, about 2 hours.
- Meanwhile, prepare PEACH AND ROSÉ LAYER: In a small bowl, place ½ cup (125 ml) wine and sprinkle with gelatin. Let stand for 5 minutes.
- In a small saucepan, heat water and sugar over medium-high heat, stirring constantly until sugar has dissolved. Allow mixture to come to a boil and reduce to ½ cup (125 ml). Remove from heat and stir in gelatin mixture until dissolved. Stir in lime juice, remaining wine and diced peaches. Let sit at room temperature, stirring occasionally, until completely cooled to room temperature, but not set.
- Remove muffin tin from refrigerator and transfer glasses so they are sitting upright on a baking tray. Carefully divide wine mixture among glasses over cream layer, standing glasses upright. Return tray to refrigerator and allow layers to set for at least 6 hours.
- To serve, garnish top of each jelly with a dollop of whipped cream and a couple thin wedges of a peach. Enjoy while chilled.
Drink Pairings
LOBSTER BLINIS
Ingredients
Serves 24
2 tbsp (30 ml) warm water, about 110 F (43 C)
1½ tsp (7 ml) granulated sugar
1 tsp (5 ml) active dry yeast
1 large egg white
¼ cup + 2 tbsp (90 ml) fine cornmeal
½ cup (125 ml) all-purpose flour
¼ tsp (1 ml) fine sea salt, plus extra for seasoning
½ cup (125 ml) warm milk, about 110 F (43 C), plus extra if needed
1 tbsp (15 ml) unsalted butter, melted
2 avocados
1 tbsp (15 ml) fresh lemon juice
4 radishes, trimmed
3 or 4 small, cooked lobster tails, meat sliced into rounds
fresh chives, cut into 1-in (2.5 cm) lengths, for garnish
Instructions
- In a medium-sized bowl, stir together water, sugar and yeast. Let stand, allowing yeast to bloom, about 8 to 10 minutes. If mixture does not become foamy and frothy, yeast is inactive and you need to repeat step with a new pack.
- While yeast is blooming, whisk egg white until soft peaks form.
- To yeast mixture add cornmeal, flour, salt, warm milk, butter and whipped egg white. Whisk until well combined. Cover batter with a kitchen towel and set aside for 90 minutes. Once batter has rested it should be consistency of pancake batter. If too thick, whisk in more milk, 1 tbsp (15 ml) at a time.
- Preheat a non-stick frying pan or cast iron frying pan over medium heat. Working in batches, dollop a rounded tsp (5 ml) of blini batter into pan leaving 2-in (5 cm) between each blini. Cook until bubbles break surface of blini, about 1 to 2 minutes, before turning over and continuing to cook another minute. Transfer blini to a plate and continue cooking remaining batter.
- When ready to assemble, mash avocados in a medium bowl, along with lemon juice, until a creamy mixture is achieved. Season to taste with salt. Thinly slice radishes using a mandoline or a sharp knife.
- Plate blini on a serving platter before topping with a dollop of avocado cream, a couple radish slices, a piece of lobster and a chive garnish. Serve immediately.
Drink Pairings
MOJITO CUPCAKES
Ingredients
Serves 2
CUPCAKES:
½ cup (125 ml) whole milk
½ cup + 2 tbsp (125 ml + 30 ml) packed
fresh mint leaves, divided, plus extra for garnish
1½ cups (375 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) salt
½ cup (125 ml) unsalted butter, at room temperature
1 cup + 1 tbsp (265 ml) granulated sugar, divided
2 large eggs
2 limes, zested and juiced, plus extra lime slices for garnish
4 oz (125 ml) white rum, divided
½ tsp (2 ml) vanilla extract
thin lime wedges and fresh mint, for garnish
RUM BUTTERCREAM:
5 large egg whites
1¼ cups (310 ml) granulated sugar
¼ cup (60 ml) lightly packed brown sugar
2 cups (500 ml) unsalted butter, diced and softened
¼ tsp (1 ml) salt
½ cup (125 ml) white rum
Instructions
- In a small saucepan, stir together milk and ½ cup (125 ml) mint leaves over medium heat. Warm until steaming, remove from heat, cover and let steep for 30 minutes. Strain through a fine- meshed sieve into a small bowl, pressing on mint leaves to extract flavoured milk. Discard mint and set milk aside to cool.
- Preheat oven to 325 F (170 C). Line 2 standard-sized muffin tins with paper liners and set aside.
- In a medium-sized bowl, whisk together flour, baking powder and salt.
- In bowl of a stand mixer fitted with paddle attachment, beat together butter and 1 cup (250 ml) sugar on medium-high speed until smooth, about 4 minutes. Add eggs, one at a time, mixing to combine after each.
- Beat in lime zest and juice, rum and vanilla extract until thoroughly incorporated. Add flour mixture in three batches, alternating with flavoured milk in two batches. Mix just until incorporated. Using a rubber spatula, give batter one last stir. Divide batter evenly among prepared muffin cups. Bake, rotating pans after 12 minutes, until cakes spring back when touched and a wooden skewer inserted only has a few moist crumbs attached, about 25 minutes total.
- While cupcakes bake, combine remaining 2 oz (60 ml) rum, 2 tbsp (30 ml) mint and 1 tbsp (15 ml) sugar in a small saucepan and warm over medium heat until sugar has melted and mixture is just warm, about 8 minutes. Remove pan from heat, cover and let steep.
- Carefully remove cooked cupcakes from muffin tins and allow to cool on a wire rack for 8 minutes. Brush tops of cupcakes with infused rum syrup and allow to cool completely.
- While cupcakes cool, make Rum Buttercream. In a medium-sized saucepan, bring about 1-in (2.5 cm) of water to a simmer over medium heat. Whisk together egg whites and sugars in large bowl and place over simmering water, making sure bowl does not touch surface of simmering water. Bring mixture to 160 F (71 C) while whisking constantly. Transfer mixture to bowl of a stand mixer fitted with whisk attachment and beat on medium-high speed until mixture has cooled, doubled in volume and forms stiff peaks, about 10 to 12 minutes. Add butter, about 1 tbsp (15 ml) at a time, mixing to incorporate after each addition until smooth. Stir in salt and rum until well combined. Transfer buttercream to a piping bag fitted with a large star tip.
- Frost cupcakes and garnish with a lime wedge and few fresh mint leaves, if desired.
Drink Pairings
MINI STRAWBERRY SHISO TARTS
Ingredients
Serves about 24
1½ cups (375 ml) all-purpose flour, plus extra
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine salt
½ cup + 1 tbsp (140 ml) very cold unsalted butter, cut into cubes, plus extra for greasing
1 large egg
1 cup (250 ml) whole milk
8 shiso leaves, roughly chopped, plus extra for garnish, if desired
3 large egg yolks
½ cup (125 ml) granulated sugar
3 tbsp (45 ml) cornstarch
½ tsp (2 ml) vanilla
½ cup (125 ml) chilled whipping cream
24 strawberries, trimmed and each cut into 4 slices
¼ cup (60 ml) seedless strawberry jam, warmed until liquefied
Instructions
- Preheat oven to 375 F (190 C). Lightly grease 24 barquette tins with butter before placing on baking tray.
- In a food processor fitted with steel blade attachment, pulse together flour, icing sugar and salt. Scatter cubes of butter over dry ingredients and pulse until coarsely incorporated, about 3 or 4 pulses. Add egg and continue to pulse until dough starts to clump together. Turn dough out onto work surface and very lightly knead just to finish incorporating ingredients.
- Divide dough into 24 pieces and press evenly across bottom and up sides of individual barquette tins, making tart shells. Transfer to baking sheet. Prick each tart a few times with a fork and freeze for 20 minutes.
- Press small pieces of aluminum foil tightly against each shell and bake in middle of oven for 10 minutes. Carefully remove foil. If shells have puffed, press down gently with back of a spoon. Bake another 5 to 8 minutes until shells are firm and golden brown. Transfer baking sheet to wire rack and let shells cool for 5 minutes before removing from moulds and allowing to cool completely on rack.
- Meanwhile, make shiso cream. In a small saucepan bring milk and shiso leaves to boil over medium-high heat. Remove saucepan from heat, cover and let stand for 20 minutes. Strain infused milk through a finemeshed sieve into a bowl. In medium-sized saucepan whisk together 3 egg yolks, sugar, cornstarch and vanilla. While whisking, slowly incorporate infused milk before bringing mixture to boil over medium heat. Reduce heat to medium-low and simmer, whisking for 3 minutes. Mixture will be very thick. Transfer to a bowl, press a piece of plastic wrap into surface to seal, and refrigerate until cold, about 4 hours.
- In bowl of an electric mixer fitted with whisk attachment, beat whipping cream until stiff peaks form. Whisk chilled shiso mixture until smooth before whisking in half the whipped cream. With a rubber spatula, fold remaining whipped cream into shiso mixture. Transfer to piping bag fitted with a round or star tip.
- Before serving, pipe shiso cream into tart shells. Top with strawberry slices and brush with melted strawberry jam. Garnish with a sprinkle of chopped shiso leaf, if desired. Serve immediately.