MIXED MELON SORBET POPS
Ingredients
Serves 6 frozen pops
SIMPLE SYRUP:
⅓ cup (75 ml) water
⅓ cup (75 ml) sugar
SORBET POPS:
1½ cup (375 ml) ripe seedless watermelon, 1-inch (2.5 cm) diced
3 tbsp (45 ml) lime juice
3 to 6 tbsp (45 to 90 ml) simple syrup, divided
1½ cup (375 ml) ripe honeydew, 1-inch (2.5 cm) diced
3 tbsp (45 ml) lemon juice
1½ cup (375 ml) ripe cantaloupe, 1-inch (2.5 cm) diced
3 tbsp (45 ml) grapefruit juice
Instructions
- In a blender, mix watermelon, lime juice and 1 to 2 tbsp (15 to 30 ml) simple syrup, process until smooth.
- Fill 6 popsicle molds ⅓ of the way full. Place into freezer for 40 minutes.
- Rinse out blender and repeat with honeydew, lemon juice and simple syrup. Add to a separate container to chill in freezer.
- Rinse out blender and repeat with cantaloupe, grapefruit juice and simple syrup. Add to a separate container to chill in freezer.
- After the watermelon is semi-firm, add honeydew to the mold. Place in freezer for 40 more minutes, then top with the cantaloupe. Place in freezer until completely firm, about 4 hours.
- To make SIMPLE SYRUP: In a small saucepan bring water up to a boil. Whisk in sugar until dissolved. Remove from heat and refrigerate until cold.
Drink Pairings
PEACH AND BLUEBERRY TRIFLE WITH BOURBON AND WHIPPED CREAM
Ingredients
Serves 8
CRÈME ANGLAISE:
2 cups (500 ml) homogenized milk
¼ cup (60 ml) granulated sugar
6 egg yolks
1 tsp (5 ml) vanilla extract
TRIFLE:
1 cup (250 ml) whipping cream
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) bourbon, optional
1 lemon, zest only
1-inch store-bought vanilla sponge cake, cut into cubes
2 cups (500 ml) peeled, pitted and sliced peaches
2 cups (500 ml) fresh blueberries
Instructions
- To make CRÈME ANGLAISE: In a medium-sized, heavy-bottomed saucepan, scald milk just to boiling point.
- While milk is heating, combine sugar, egg yolks and vanilla extract in a bowl. Whisk vigorously by hand until smooth.
- Slowly whisk ¼ of the hot milk into sugar-egg yolk mixture. Then gradually pour warmed egg yolk mixture into remaining hot milk.
- Return saucepan to stove and cook over medium heat, stirring constantly, until Crème Anglaise is thickened and coats the back of a metal spoon. Do not boil.
- Place saucepan with Crème Anglaise in a bowl with ice water, and stir until sauce is cooled. Strain sauce into a bowl and press a piece of plastic wrap into the surface. Refrigerate until ready to use. Can be made a day ahead.
- To make TRIFLE: In an electric stand mixer fitted with a wire whisk, beat whipping cream in a chilled bowl until soft peaks begin to form. Gradually beat in sugar until medium peaks form. Set aside.
- Remove Crème Anglaise from refrigerator and stir in bourbon, if using, and lemon zest. Set aside.
- In a 12 cup (3 L) trifle dish or large bowl, scatter ⅓ of the sponge cake cubes over bottom of dish. Evenly pour ⅓ of the Crème Anglaise over top. Then sprinkle with ¼ of the peaches and blueberries and ⅓ of the whipped cream.
- Repeat layers in the same order, ending with whipped cream topped with remaining fruit.
- Refrigerate trifle for at least 2 hours, for flavours to blend. Serve the same day it is made.
Drink Pairings
MAPLE AND TAMARI- ROASTED ROOT VEGETABLES
Ingredients
Serves 8
4 turnips, trimmed, cut into 8 wedges
1 rutabaga, trimmed, cut into rectangles
6 carrots, trimmed, halved lengthwise
3 parsnips, trimmed, quartered lengthwise
5 each golden and red beets, trimmed, quartered lengthwise
2 tbsp (30 ml) tamari
2 tbsp (30 ml) pure maple syrup
1 tbsp (15 ml) white wine vinegar
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) chopped fresh thyme
1 tbsp (15 ml) chopped fresh rosemary
salt and pepper, to taste
Instructions
- Arrange oven racks in top and bottom third of oven before preheating to 425 F (220 C).
- Fill a large saucepan with water, season with a couple generous pinches of salt and bring to a boil over high heat. Blanch turnips until barely tender, 1 minute. Using a slotted spoon, transfer turnips to a baking sheet. Repeat blanching with rutabaga before reducing heat to medium-high. Add carrots and parsnips to saucepan and simmer until barely tender, 3 minutes. Using a slotted spoon, transfer to baking sheets with turnips and rutabaga. Add yellow beets to saucepan and simmer until just tender, 5 minutes. Transfer to baking sheet and repeat with red beets. Allow all vegetables to cool for 10 minutes. Discard cooking water.
- Whisk together tamari, maple syrup and vinegar. Set aside.
- In a large bowl, toss vegetables with oil, thyme and rosemary before seasoning with salt and pepper. Spread vegetables in an even layer on 2 large baking sheets. Roast for 15 minutes. Drizzle vegetables with tamari mixture and continue to roast until vegetables are browned, another 15 to 20 minutes. Transfer vegetables to a platter and serve warm.
Drink Pairings
OYSTERS ROCKEFELLER WITH PANCETTA AND PANKO CRUST
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil, divided
2 slices pancetta, coarsely chopped
8 medium-sized fresh oysters in the shell, unopened
¾ cup (175 ml) cooked spinach, well-drained (fresh spinach, blanched until wilted)
⅓ cup (75 ml) panko bread crumbs
3 tbsp (45 ml) grated Parmesan cheese
1 green onion, finely chopped
pinch of salt
1 dash hot pepper sauce
½ tsp (2 ml) anise-flavoured liqueur
4 cups (1 L) kosher salt, for baking
Instructions
- Preheat oven to 450 F (230 C).
- Heat 1 tbsp (15 ml) oil in a small frying pan over medium-high heat. Add pancetta and stir-fry until evenly brown. Drain on paper towels and set side.
- Clean oysters and place in a large saucepan. Add enough water to cover oysters and bring to a boil. Remove from heat and cool oysters. When cooled, shuck off the top shell from each oyster.
- Add pancetta, spinach, panko, Parmesan, green onion, salt, hot sauce, remaining 2 tbsp (30 ml) olive oil and liqueur to the bowl of a food processor fitted with a metal blade. Pulse until finely chopped but not puréed, about 5 to 7 seconds.
- Spread salt in a 9 x 13-in (3.5 L) baking dish. Arrange oysters in their half shells on top of salt in a single layer. Top each oyster with spinach mixture. Bake until cooked through, about 10 minutes, then change oven to broil and cook until spinach topping is browned.
Drink Pairings
MAPLE AND MUSTARD PORK ROAST (WITH MAPLE ROASTED VEGETABLES)
Ingredients
Serves 8
BRINE:
8 cups (2 L) water, divided
3/4 cup (175 ml) maple syrup, divided
½ cup (125 ml) kosher salt
4-lb (2 kg) boneless pork loin roast, trimmed to leave a thin layer of fat
⅓ cup (85 ml) wholegrain mustard
1 tsp (5 ml) freshly ground black pepper, or more to taste
Maple Roasted Vegetables
MAPLE ROASTED VEGETABLES:
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) wholegrain mustard
1 lb (500 g) carrots, peeled and cut into sticks
1 lb (500 g) parsnips, peeled and cut into sticks
Instructions
- To make BRINE: In a saucepan, combine 2 cups (500 ml) of water with maple syrup and salt and bring to a boil over high heat, stirring to dissolve salt. Add remaining water and cool to room temperature. Transfer brine to a large container, add pork, cover and refrigerate for at least 8 hours.
- Position a rack in centre of oven and heat oven to 450 F (230 C).
- Drain pork and pat dry with paper towels. Set a flat roasting rack in the middle of a roasting pan and add 1 cup (250 ml) of water to the pan. Place the roast on rack.
- In a bowl, mix maple syrup, mustard and pepper, set aside half in a small bowl for serving.
- Roast pork until crust just starts to brown, about 20 to 25 minutes. Reduce heat to 350 F (175 C) and continue cooking until thermometer inserted into the thickest part of the roast registers 140 F (60 C), 30 to 50 minutes more. As it rests, the internal temperature will rise to 145 to 150.
- Let rest for 10 minutes and thinly slice. Serve with roasted vegetables and a drizzle of reserved maple syrup mixture.
- To make MAPLE ROASTED VEGETABLES: Pre-heat oven to 400 F (200 C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine olive oil, maple syrup and mustard. Stir well to combine, then add carrots and parsnips. Toss to coat.
- Transfer vegetables to baking sheet and spread vegetables in one layer. Season with salt and freshly ground black pepper to taste. Roast until vegetables are cooked through and caramelized, 15 to 20 minutes depending on size, stirring halfway through.
Drink Pairings
MIXED BERRY AND ELDERFLOWER CREAM SANDWICH CAKES
Ingredients
Serves about 19 cakes
BERRY FILLING:
1 heaping cup (250 ml) fresh strawberries
1 heaping cup (250 ml) fresh raspberries
½ heaping cup (125 ml) fresh blueberries
1 cup (250 ml) water
1 cup (250 ml) granulated sugar
2 tbsp (30 ml) fresh lemon juice
3 tbsp (45 ml) cornstarch
CAKE BATTER:
2½ cups (725 ml) all-purpose flour
¾ cup (175 ml) pastry flour
1¼ cups (300 ml) granulated sugar
1 tsp (5 ml) baking soda
1 large egg
⅓ cup (75 ml) vegetable oil
1½ cups (375 ml) buttermilk
½ vanilla bean, split and seeds scraped out
ELDERFLOWER CREAM:
1¼ cups (300 ml) whipping cream
1½ tsp (7 ml) elderflower cordial concentrate
1 tbsp (15 ml) skim milk powder
1 tbsp (15 ml) icing sugar, plus extra for garnish
Instructions
- To make BERRY FILLING: In a heavybottomed saucepan combine berries and water over medium-high heat. Bring to a boil, reduce heat to medium and cook, stirring often, for 30 minutes. Stir in sugar and continue to cook, stirring often, for 10 minutes. Whisk together lemon juice and cornstarch before stirring into berry mixture. Stir constantly until thickened, about 2 minutes. Transfer mixture to an airtight container and refrigerate until chilled, about 6 hours.
- Place racks in upper and lower third of oven before preheating oven to 375 F (190 C). Line 2 baking sheets with parchment paper and set aside.
- To make CAKE BATTER: In a medium-sized bowl, sift together flours, sugar and baking soda.
- In a large bowl, whisk together egg and vegetable oil. Add buttermilk and vanilla seeds, whisking until well combined.
- Slowly stir flour mixture into buttermilk mixture just until combined. Drop a level 1½ tbsp (22 ml) of batter into 12 mounds at least 2-in (5 cm) apart on 1 prepared baking sheet. Repeat with remaining batter on second baking sheet. Bake for 10 minutes, switching pans on racks halfway, or until puffed and tops spring back when touched. Let cool on pans for 2 minutes. Transfer cakes to wire racks to cool completely. Repeat with any remaining batter.
- Just before ready to serve, prepare ELDERFLOWER CREAM: In a chilled bowl, whip cream, elderflower cordial, skim milk powder and icing sugar until stiff peaks form. Whipped cream can be prepared and refrigerated for up to 2 hours before using.
- To assemble, spread about 1½ tbsp (22 ml) berry filling onto flat side of half the cakes. Pipe or spread about 2 to 3 tbsp (30 to 45 ml) elderflower cream over berry filling and sandwich with remaining cakes. Dust with additional icing sugar, if desired before serving immediately.
Drink Pairings
ORANGE CHIFFON CAKE
Ingredients
Serves 12
CHIFFON CAKE:
2 cups (500 ml) all-purpose flour
4 tsp (20 ml) baking powder
½ tsp (2.5 ml) salt
1½ cups (375 ml) granulated sugar, divided
½ cup (125 ml) vegetable oil
6 large eggs, separated
2 tbsp (30 ml) orange zest, finely grated
¼ cup (60 ml) fresh orange juice
¼ tsp (1 ml) cream of tartar
1 tsp (5 ml) vanilla extract
ORANGE CURD:
4 egg yolks
¾ cup (175 ml) granulated sugar
⅛ tsp (0.5 ml) salt
1 orange, zest only
¼ cup (60 ml) fresh orange juice
2 tbsp (30 ml) fresh lemon juice
½ cup (125 ml) chilled butter, cubed
WHIPPING CREAM:
2 cups (500 ml) whipping cream, chilled
3 tbsp (45 ml) granulated sugar
¼ tsp (1 ml) vanilla extract
GARNISH:
1 tbsp (15 ml) candied orange zest
1 orange, segmented
Instructions
- To make CHIFFON CAKE: Preheat oven to 325 F (170 C). Have a clean, dry 10-in (25 cm) tube pan ready.
- In a large mixing bowl, sift together flour, baking powder, 1 cup (250 ml) sugar and salt. Make a well in centre of flour. Add 6 egg yolks, oil, orange zest and juice. Whisk until smooth.
- In another large mixing bowl, using clean, dry beaters, beat egg whites until foamy. Then slowly beat in cream of tartar and reserved ½ cup (125 ml) sugar. Beat until stiff peaks form.
- Fold half the beaten egg whites into egg yolk batter until well combined. Then gently fold in remaining beaten egg whites into batter just until combined. Do not overmix.
- Pour batter into dry tube cake pan with a removable bottom and bake for about 50 to 60 minutes, or until a cake tester inserted in the middle of cake comes out clean. Invert cake pan and let cake cool completely in pan. While cake cools, prepare Orange Curd.
- To make ORANGE CURD: In a metal mixing bowl combine 4 egg yolks, sugar, salt, orange zest, orange juice, and lemon juice. Whisk until smooth. Place bowl over a pot of simmering water making sure bottom of bowl doesn’t touch water. Stir constantly over simmering water until mixture has thickened enough to coat a metal spoon. Remove from heat and whisk in cubes of cold butter.
- Strain mixture through a fine-meshed sieve and press a piece of plastic wrap into surface to prevent skin from forming. Refrigerate until cooled.
- When Cake and Curd have completely cooled, in a chilled mixing bowl combine whipping cream, sugar and vanilla and beat with an electric mixer until soft but firm peaks form.
- When ready to serve, remove cake from pan and cut horizontally through middle. Drizzle half the Orange Curd over bottom half of cake. Then gently spread half the whipping cream over Curd. Place top half of cake on cream. Spread with remaining whipping cream over top and drizzle with remaining curd. Garnish with candied orange zest and orange segments. Refrigerate until ready to serve.
Drink Pairings
OYSTER PO’BOY SLIDERS
Ingredients
Serves 20
canola oil, for frying
2 tbsp (30 ml) kosher salt, plus extra
1 tbsp (15 ml) each, ground black pepper, smoked paprika, garlic powder
1½ tsp (7 ml) onion powder
1 tsp (5 ml) each, dried thyme, dried rosemary, dried oregano
½ tsp (2 ml) cayenne pepper
1 tsp (5 ml) chili powder
20 large oysters, such as Fanny Bay, shucked
2 cups (500 ml) yellow cornmeal
½ cup (125 ml) mayonnaise, plus extra
1 tbsp (15 ml) cider vinegar
2 tbsp (30 ml) chopped gherkins or dill pickles
1 tbsp (15 ml) chopped parsley
1 cup (250 ml) each, shredded red and green cabbage
½ cup (125 ml) shredded carrot
20 brioche slider buns
hot sauce, for serving
Instructions
- Preheat oil in a deep fryer until 350 F (180 C) registers on a deep-fry thermometer. Line a baking tray with paper towel and set aside.
- In a bowl, mix together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne and chili powder. Add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated, dusting off excess cornmeal. Working in batches, fry oysters until golden brown, about 3 minutes. Transfer to paper towel-lined baking tray to drain, and sprinkle with additional salt.
- In a bowl, whisk together mayonnaise, vinegar, gherkins and parsley until well combined. Add cabbages and carrots and toss to combine.
- Spread each bottom bun with mayonnaise before adding two oysters and topping with slaw. Sandwich with top bun and serve with hot sauce.
Drink Pairings
POTATO AND CRAB MILLE-FEUILLE
Ingredients
Serves 4
2 to 3 large russet potatoes
¼ cup (60 ml) unsalted butter, melted
½ cup (125 ml) crème fraîche, divided
salt and freshly ground black pepper
1 tbsp (15 ml) finely chopped fresh chives, plus whole chives for garnish
1 lb (500 ml) fresh crabmeat (large pieces, not flaked), reserve 4 pieces for garnish
2 tbsp (30 ml) chili sauce
2 tsp (10 ml) creamed horseradish
Instructions
- Position rack in middle of oven and preheat oven to 400 F (200 C).
- Peel potatoes and keep in cold water to prevent browning until ready to proceed.
- Pour melted butter into large bowl, season with salt and pepper. Dry potatoes and slice thinly, using a mandoline. Cut each slice into rounds using a 3-in (8 cm) cookie cutter. Add potato slices to butter and toss to coat. Place slices on a parchment paper-lined baking sheet and roast until golden and crisp. Remove from oven and set on cooling rack. Let cool to room temperature and set aside.
- Divide crème fraîche among two bowls. In one bowl, add salt, pepper and chopped chives. Mix thoroughly and add crab, stirring delicately to coat. In other bowl, add chili sauce and horseradish to crème fraîche and mix thoroughly to combine.
- To serve, place a spoonful of chili sauce on a plate and using back of spoon, slide sauce to one side. Add a layer of potatoes, 2 tbsp (30 ml) crab mixture, a second layer of potatoes, 2 tbsp (30 ml) crab mixture and a final layer of potatoes. Garnish with a piece of crab on top and fresh chives.
- Repeat procedure with remaining potatoes and sauce and serve.
Drink Pairings
LOBSTER MAC AND CHEESE WITH BACON CROUTON CRUST
Ingredients
Serves 6 to 8
3 slices bacon
1½ cups plain croutons
3 tbsp (45 ml) unsalted butter, melted
1 lb (500 g) cavatappi (double elbow or scoobi doo) pasta
4 cups (1 L) whole milk
¼ cup (60 ml) unsalted butter
½ cup (125 ml) all-purpose flour
3 cups (750 ml) grated Gruyère cheese
1 cup (250 ml) grated Romano or Parmesan
2 cups (500 ml) grated extra-sharp cheddar
1 tbsp (15 ml) salt
½ tsp (2 ml) freshly ground black pepper
½ tsp (2 ml) ground nutmeg
¼ tsp (1 ml) cayenne
1 ½ lbs (750 g) cooked lobster meat, ½ -in (.5 cm) diced
Instructions
- Fry bacon over medium-high heat until semi-crisp. Drain and coarsely chop. Add croutons to a food processor and pulse until coarse but not fine. Transfer to bowl, add chopped bacon and melted butter. Mix well and set aside.
- Preheat oven to 375 F (190 C). Bring a pot of salted water to a boil and cook pasta until al dente according to package directions. Drain well.
- Heat milk in a saucepan over medium heat, until scalding. Do not allow to boil. Set aside. In a large pot, melt butter over low heat. Whisk in flour and cook for 2 minutes, stirring constantly. While whisking, slowly add milk and cook for 1 to 2 minutes, until thickened and smooth. Remove from heat and mix in cheese and spices. Stir until cheese melts. Stir in cooked pasta and lobster.
- Divide and pile the mixture into 6 to 8 2-cup (500 ml) casserole or ramekin dishes. Place dishes on baking sheet. Sprinkle bacon crumb mixture on top of pasta. Bake for 30 to 35 minutes, or until sauce is bubbly and golden on top.