HERB-CRUSTED LAMB WITH MINT AND NUT GREMOLATA
Ingredients
Serves 6
5 to 6 lb (2½ to 3 kg) leg of lamb, bone-in
salt and freshly ground black pepper
1 cup (250 ml) mixed finely chopped fresh herbs such as sage, thyme and rosemary
1 cup (250 ml) packed flat-leaf parsley, chopped
6 garlic cloves, minced
1 tbsp (15 ml) lemon zest
½ tsp (2 ml) salt
¼ cup (60 ml) extra-virgin olive oil, plus extra for oiling pan
GREMOLATA
¼ cup (60 ml) extra-virgin olive oil
⅓ cup (75 ml) finely chopped fresh mint
⅓ cup (75 ml) finely chopped flat-leaf parsley
¼ cup (60 ml) pine nuts, toasted
1 tbsp (15 ml) each, lemon zest and juice
1 tbsp (15 ml) capers packed in salt, rinsed and drained
1 large garlic clove, finely minced
1 shallot, peeled and finely minced
Instructions
- To make Lamb, preheat oven to 400 F (200 C). Shave any excess fat from leg. Place in a lightly oiled roasting pan. Sprinkle leg all over with salt and pepper.
- Combine mixed chopped herbs, parsley, minced garlic cloves, lemon zest, and salt in a food processor fitted with a metal blade. Pulse until finely chopped. Add oil and continue to whirl until a coarse paste forms. Spread paste over lamb leg to evenly coat.
- Roast lamb uncovered in preheated oven for 1¾ hours or until meat registers 125 F (52 C) for rare or 130 F (54 C) or longer for medium rare. Do not touch bone with thermometer or reading won’t be accurate.
- While lamb is roasting, make Gremolata. Combine all ingredients in a bowl. Stir together until blended. Set aside.
- When lamb is roasted as desired, remove to a cutting board and loosely cover with foil. Let rest for 30 to 40 minutes before slicing and serving.
- To serve, carve lamb and plate each serving with a spoon of Gremolata. Delicious with roasted vegetables.
Drink Pairings
LAYERED MERINGUE CAKE WITH ROSY CITRUS CREAM
Ingredients
Serves 8 to 12
MERINGUES:
6 large egg whites, at room temperature
¼ tsp (1 ml) cream of tartar
generous pinch of salt
1¼ cups (300 ml) granulated sugar
1 tsp (5 ml) vanilla extract
CANDIED GRAPEFRUIT PEEL:
1 ruby grapefruit, peel and juice
½ cup (125 ml) icing sugar, sifted
1 lemon, peel and juice
½ cup (125 ml) water
ROSY CITRUS CREAM:
6 large egg yolks, at room temperature
¾ cup (175 ml) icing sugar, sifted
⅓ cup (75 ml) fresh red grapefruit juice
½ cup (125 ml) unsalted butter, at room temperature, diced
2 lemons, zest only
1 cup (250 ml) full fat plain yogurt or whipped cream
1 cup (250 ml) fresh raspberries
fresh mint leaves, for garnish
Instructions
- Place racks in upper and lower thirds of oven and preheat oven to 200 F (100 C). Line 2 baking sheets with parchment and trace two 8-in (20 cm) circles on each. You should have 4 circles.
- To make MERINGUES: Using a clean, dry mixing bowl and electric mixer fitted with wire whisk, add egg whites, cream of tartar and salt and beat at medium speed until whites form soft peaks. Gradually beat in sugar, a little at a time, ensuring each addition is absorbed before adding more. Then add vanilla and continue to whip whites at high speed for 8 to 10 minutes until stiff, glossy peaks form and no sugar granules remain.
- Place ¼ of the meringue into a piping bag fitted with a large tip and pipe mixture onto prepared baking sheet round, starting from outside and working toward centre. Parchment paper can be held firm to baking sheet with a splash of water on underside. Smooth surface with a thin metal spatula. Repeat 3 more times with remaining meringue. Place trays in oven and bake for 1½ hours. Turn off oven without opening door and allow to cool for 2 hours or preferably overnight. Meringues are very fragile. Use immediately or wrap in plastic wrap for 2 to 3 days at room temperature.
- To make CANDIED GRAPEFRUIT PEEL: Blanch peel in boiling water for 20 seconds and transfer to a bowl of ice water. Drain. Repeat process 2 more times using fresh hot water and ice water each time. Drain and cut peel into thin slivers. Combine sugar, juice and water in a heavy-bottomed saucepan over low heat. Stir to dissolve sugar. Add peel and simmer for 20 to 25 minutes or until peel is translucent and tender and liquid is a thick syrup. Remove from heat and cool peel in syrup. Can be refrigerated for up to 5 days.
- To make ROSY CITRUS CREAM: In a heatproof bowl placed over a large saucepan of simmering water gently whisk eggs, sugar and grapefruit juice until mixture thickly coats the back of a spoon, about 4 to 5 minutes. Remove from heat and cool slightly, about 5 minutes, then whisk in butter, a few pieces at a time, whisking well between each addition. Stir in lemon zest. Press a piece of plastic wrap onto surface and refrigerate until cold and set, at least 2 hours or overnight. When ready to spread on meringues, whisk cream to loosen. Fold in yogurt or whipped cream until no streaks remain.
- To assemble Meringue Cake, gently peel parchment from meringues. Place 1 meringue on a large cake platter. Spread with ¼ of the cream and scatter with a few raspberries. Repeat with second, third and fourth meringue layers, ending with a little of the cream on top. Garnish with Candied Grapefruit Peel, raspberries and mint. Refrigerate until ready to serve. Cut into wedges using a sharp serrated knife and serve same day it is assembled.
- Alternatively, freeze and serve partially frozen, cut into wedges.
Drink Pairings
HEIRLOOM LETTUCE SALAD WITH WALNUTS AND BUTTERMILK DRESSING
Ingredients
Serves 4
BUTTERMILK DRESSING:
¼ cup (60 ml) buttermilk
2 tsp (10 ml) olive oil
1 tsp (5 ml) plain yogurt
1 lime, juice only
pinch of salt
sprigs of fresh mint or tarragon, chopped, for garnish
LETTUCE SALAD:
2 heads lettuce, such a butter or Boston, or a mixture or heirloom greens
2 tbsp (30 g) walnut halves, soaked overnight in water to remove bitterness, and drained
Instructions
- In a small bowl, combine DRESSING ingredients, except for mint or tarragon. Whisk together until blended. Set aside.
- To make SALAD: Wash and spin-dry lettuce greens and tear into bite-sized pieces. Place in a large bowl and drizzle with dressing. Gently toss and divide among serving plates. Sprinkle with walnuts and garnish with chopped herbs.
Drink Pairings
LAST WORD SLUSH
Ingredients
Serves
¾ oz (22 ml) Bombay Sapphire Gin
¾ oz (22 ml) Green Chartreuse
¾ oz (22 ml) Luxardo Maraschino Liqueur
¾ oz (22 ml) lime juice
½ oz (15 ml) Simple Syrup (1:1)
1 cup (250 ml) small ice cubes
lime wheel, for garnish
Instructions
- Combine all ingredients in a blender with ice. Blend well and pour into a glass. Garnish with lime wheel.
Featuring
HERB SALMON WITH TOMATO-PEACH SALAD
Ingredients
Serves 6
HERB SALMON:
2 lbs (1 kg) skinless, centre-cut salmon fillet
salt and pepper, to taste
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) Dijon mustard
4 green onions, finely chopped
½ cup (125 ml) chopped fresh parsley
¼ cup (60 ml) chopped fresh cilantro
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) chopped fresh tarragon
¼ cup (60 ml) white wine
TOMATO-PEACH SALAD:
1 tbsp (15 ml) sherry vinegar
½ tsp (2 ml) liquid honey
2 tbsp (30 ml) extra-virgin olive oil
¼ cup (60 ml) thinly sliced red onions
3 or 4 heirloom tomatoes, cut into wedges
3 ripe peaches, cut into wedges
¼ cup (60 ml) roughly chopped fresh basil
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220 C).
- Place salmon fillet skin-side down in a baking dish large enough to accommodate. Season with salt and pepper.
- In a small bowl, whisk together oil, lemon juice and mustard. Drizzle dressing evenly over salmon and let stand at room temperature for 15 minutes.
- Meanwhile, in a medium-sized bowl, stir together green onions, parsley, cilantro, chives and tarragon. Pat herb mixture all over top of salmon to generously coat. Pour wine into dish around fillet.
- Roast salmon until just cooked through, about 10 to 15 minutes, depending on thickness of fillet. To test, a paring knife should slide through easily and flesh should be opaque. Allow fish to rest for 10 minutes out of oven.
- While salmon rests, make TOMATO-PEACH SALAD: In a mediumsized bowl, whisk together vinegar, honey and olive oil. Add onions and allow to sit for 10 minutes. Add tomatoes, peaches and basil along with a good pinch of salt and pepper before tossing to combine.
- To serve divide Tomato-Peach Salad among serving plates. Cut salmon crosswise into serving pieces and place on top or alongside salad. Serve immediately.
Drink Pairings
FRIJOLES BORRACHOS
Ingredients
Serves 10
SIMMERING BEANS:
1 x 900 g package dry pinto beans
1 tbsp (15 ml) olive oil
1 large Vidalia onion, finely diced
3 large garlic cloves, minced
4 cups (1 L) vegetable or chicken stock
1 x 355 ml bottle Mexican beer
3 thick slices uncooked bacon, diced
2 jalapeño peppers, seeded, finely diced
½ lime
3 large dried avocado leaves, crumbled
1 cinnamon stick
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dried oregano
1 tbsp (15 ml) chili powder
2 tsp (10 ml) ground cumin
1 tsp (5 ml) smoked paprika
2 tbsp (30 ml) tomato paste
2 tsp (10 ml) sea salt
TOPPINGS:
1 avocado, peeled, pitted and sliced
2 fresh tomatoes, seeded and diced
½ cup (125 ml) chopped fresh cilantro (optional)
soft tortilla wraps (optional)
sour cream
Instructions
- Place beans in a large bowl, cover with water with 2-in (5 cm) to spare. Cover and set aside for 12 hours or overnight. Drain, rinse thoroughly under cold running water, drain again.
- Heat oil in a large heavy-bottomed saucepan. Add onion and sauté until soft and clear. Stir in garlic, stock and beer and bring to a boil. Add beans along with diced bacon, peppers, lime, avocado leaves and cinnamon stick. Add brown sugar, oregano, chili powder, cumin and paprika and stir to blend. Cover and cook over low to medium-low heat for 2 hours or until almost tender. Stir in tomato paste and salt cook for 1 more hour or until beans are tender. Do not add tomato paste and salt until last hour of cooking or beans will be tough.
- Serve with soft tortillas and top with diced avocado, tomatoes, cilantro and a drizzle of sour cream.
Drink Pairings
FRESH SHAVED ARTICHOKE AND PARMESAN SALAD
Ingredients
Serves 4
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) lemon juice
2 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
sea salt and freshly ground black pepper, to taste
1 cup (250 ml) thinly sliced celery
3 large trimmed artichoke hearts, soaked in lemon water, thinly sliced
1 large handful baby arugula leaves, rinsed and dried well
¼ cup (60 ml) torn mint leaves
2 oz (60 g) Parmesan, shaved thin with a peeler
3 tbsp (45 ml) toasted pine nuts
2 tbsp (30 ml) golden raisins
Instructions
- In a small mixing bowl, whisk the olive oil, lemon juice, Dijon and honey until well blended. Season to taste with salt and freshly ground black pepper.
- Gently toss celery, artichoke shavings, baby arugula and mint leaves with half the vinaigrette and transfer to a chilled serving platter. Garnish with Parmesan shavings, pine nuts and raisins. Drizzle extra vinaigrette if needed.
Drink Pairings
LENTIL SALAD
Ingredients
Serves 8
SALAD:
¾ cup (175 ml) wheat berries
½ cup (125 ml) wild rice
1 cup (250 ml) green lentils, picked, rinsed
½ tsp (2 ml) lemon juice
1 cup (250 ml) finely shredded red cabbage
1 cup (250 ml) peeled coarsely grated carrots
1 cup (250 ml) shredded fresh kale
½ red onion, thinly sliced, ring separated
2 Thai red chili peppers, seeded and thinly sliced into julienne strips
½ cup (125 ml) mixed minced fresh cilantro and mint
DRESSING:
¼ cup (60 ml) fresh lime juice
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) Ponzu Sauce
1 tbsp (15 ml) minced, peeled ginger root
2 tsp (10 ml) sesame oil
2 tsp (10 ml) brown sugar
1 garlic clove, minced
1 cup (250 ml) chopped, salted, roasted peanuts, for garnish
Instructions
- To make SALAD: In a large saucepan of boiling salted water, add wheat berries. Cover, return to a boil and reduce to simmer. Cook for 30 minutes. Stir in wild rice and return to a boil. Reduce to simmer, cover and cook for 45 more minutes or until wheat berries and wild rice is tender but still firm. Drain and cool.
- In a medium-sized saucepan combine lentils with 2½ cups (625 ml) water and ½ tsp (2 ml) lemon juice. Bring to a boil. Reduce heat and with lid ajar, cook over medium-low heat for 35 to 45 minutes or until lentils are tender. Remove from heat, drain and cool.
- In a large bowl, combine cooked and cooled wheat berries, wild rice and lentils. Add cabbage, carrots, kale, onion and julienned Thai chili peppers.
- Combine DRESSING ingredients in a bowl, other than peanuts, and whisk until blended. Drizzle over salad and gently fold in along with minced herbs. Cover and refrigerate. Scatter toasted peanuts over top just before serving.
Drink Pairings
LION’S HEAD MEATBALLS
Ingredients
Serves 4
1 lb (500 g) lean ground pork
2 garlic cloves, minced
1 tbsp (15 ml) peeled and minced ginger root
1 tbsp (15 ml) minced shallot
2 tbsp (30 ml) Chinese cooking wine
3 tbsp (45 ml) soy sauce
1 tsp (5 ml) each, salt and pepper
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) sesame oil
1 head Napa cabbage, cut into 3-in (8 cm) slices
½ cup (125 ml) chicken stock
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) cornstarch
2 tbsp (30 ml) water
Instructions
- In a large bowl, combine pork, garlic, ginger, shallot, cooking wine, soy sauce, salt, pepper, sugar and sesame oil. Stir to blended. It will be quite sticky. Shape into 8 meatballs and set aside.
- Spread out cabbage in a large heavybottomed saucepan. Nestle meatballs in cabbage.
- In a small bowl, mix chicken stock and oyster sauce and pour into saucepan with cabbage. Cover with lid and cook over medium heat for 15 minutes, or until meatballs are cooked all the way through.
- Remove meatballs and cabbage from pan and place onto a platter, with cabbage underneath meatballs (leave pan juices in pan).
- In a small bowl, combine cornstarch and water to blend. Then whisk into pan juices.
- Return saucepan to medium heat and bring to a boil. Stir until thickened. Pour sauce over meatballs and serve.
Drink Pairings
HONEY SHORTBREAD WITH FALL SALSA
Ingredients
Serves about 24
HONEY SHORTBREAD:
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) finely ground yellow cornmeal
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) salt
¾ cup (175 ml) cold unsalted butter, cut into ½-in (1 cm) pieces
¼ cup (60 ml) liquid clover honey
SMOKY CHEESE SPREAD:
8 oz (250 g) plain cream cheese
2 tbsp (30 ml) whipping cream
1 tsp (5 ml) sweet smoked paprika
½ tsp (2 ml) dry mustard
½ tsp (2 ml) garlic powder
¼ tsp (1 ml) salt
FALL VEGETABLE SALSA:
2 tsp (10 ml) olive oil
1 cup (250 ml) diced, pumpkin
½ cup (125 ml) corn kernels
15 cherry tomatoes, quartered
1 tbsp (15 ml) finely chopped fresh parsley
1 tbsp (15 ml) finely chopped fresh chives
salt and pepper, to taste
Parmesan shards, for garnish
Instructions
- To make HONEY SHORTBREAD: In a large bowl, whisk together flour, cornmeal, sugar and salt. Using fingers, incorporate butter into dry ingredients until mixture resembles coarse crumbs. Stir in honey until mixture begins to come together. Knead dough in bowl by gently folding 4 to 5 times, until dough holds together. Divide dough in half, form each into a slightly flattened disk and wrap tightly with plastic wrap and refrigerate, 1 hour.
- Preheat oven to 325 F (170 C). Lightly flour a large work surface. Working with a disk of dough at a time, roll out to 1⁄4-in (0.5 cm) thickness. Cut out circles using a 21⁄4-in (5.5 cm) round cookie cutter before placing on an ungreased baking sheet about 1-in (2.5 cm) apart. Gather up extra dough and reroll, cut and bake until lightly golden brown, 12 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool. Repeat rolling and baking with remaining dough.
- While shortbread cools, make SMOKY CHEESE SPREAD: In a medium- sized bowl, stir together cream cheese and cream with a spatula until smooth. Stir in paprika, dry mustard, garlic powder and salt to combine. Set aside.
- To make FALL VEGETABLE SALSA: Warm oil in a frying pan over medium heat. Add pumpkin and sauté until lightly caramelized and softened but not mushy, 2 minutes. Stir in corn and continue to sauté another minute. Transfer to a medium-sized bowl and cool for 5 minutes. Stir in tomatoes, parsley and chives. Season to taste with salt and pepper.
- To serve, top each shortbread with 2 tsp (10 ml) cheese spread. Transfer to a platter and top with a small spoonful of salsa and garnish with Parmesan.