CREAMY SALSA VERDE
This simple yet delightful recipe for Creamy Salsa Verde will leave your guests asking for more. Tailor the spice to your liking and elevate the taste of this salsa by first grilling your tomatillos, Serrano chilies, and Vidalia onion until tender and charred.Ingredients
Serves about 2 cups (500 ml)
10 medium sized tomatillos, husked, rinsed and roughly chopped
2 Serrano chilies, stemmed and roughly chopped, keeping seeds
1 garlic clove
¼ cup (60 ml) chopped Vidalia onion
½ cup (125 ml) cilantro leaves and tender stems
1 avocado, halved, pitted and peeled
2 tbsp (30 ml) lime juice
kosher salt, to taste
Instructions
- In a blender place tomatillos, chilies, garlic and onion. Pulse until tomatillos break down and mixture is still slightly chunky. Add cilantro, avocado, lime juice and a pinch of salt. Pulse again until salsa is well combined, creamy but still has some texture. Season to taste with additional salt. Transfer to a serving bowl and refrigerate until ready to serve. Best served same day it is made.
- Note: If your grill is on you could add an extra dimension to this salsa by tossing whole tomatillos, Serrano chilies and a quarter Vidalia onion in a little vegetable oil and grilling until tender and charred. Let cool before making salsa.
Drink Pairings
DEVILLED QUAIL EGG CANAPÉS
Ingredients
Serves 24
12 quail eggs
1 tbsp (15 ml) Dijon mustard
¼ cup (60 ml) mayonnaise or crème fraîche
¼ tsp (1 ml) smoked Spanish paprika
salt and pepper, to taste
1 long English cucumber
trout caviar, for garnish (optional)
fresh dill, for garnish
Instructions
- In a large bowl, prepare an ice-water bath, set aside.
- Place quail eggs in a medium-sized saucepan and cover with several inches of cold water. Cover saucepan and bring to boil over high heat. Turn off heat, leaving saucepan on element to sit for 2 minutes, covered, stirring several times to ensure even cooking. Use a slotted spoon to transfer eggs to ice-water bath. Let cool completely, about 5 minutes. Peel eggs and place in a bowl. At this point, eggs may be covered with plastic wrap and refrigerated until ready to use, up to 6 hours.
- In a small bowl, combine mustard, mayonnaise and paprika.
- Cut eggs in half lengthwise and gently remove yolks to a medium-sized bowl. Mash yolks with fork until smooth. Stir in 2 tbsp (30 ml) mustard mixture and season with salt and pepper to taste. Transfer mixture to pastry bag fitted with small star tip before piping into empty egg halves.
- Cut cucumber into ½-in (1.25 cm) rounds. Spread a small amount of remaining mustard mixture onto each cucumber round. Place an egg half on top of each before garnishing with trout caviar and a sprig of dill. Transfer to a serving platter and serve immediately.
Drink Pairings
CORNBREAD STUFFED WITH PINEAPPLE, AVOCADO AND BLACK BEAN SALSA
Ingredients
Serves 40
¾ cup (175 ml) yellow cornmeal
1¼ cups (310 ml) all-purpose flour
1 tbsp (15 ml) baking powder
⅓ cup (75 ml) granulated sugar
1 tsp (5 ml) each, salt, paprika
2 large eggs
1 tbsp (15 ml) honey
¾ cup (175 ml) whole milk
½ cup (125 ml) unsalted butter, melted and cooled
PINEAPPLE, AVOCADO & BLACK BEAN SALSA:
1 cup (250 ml) black beans, canned
¼ pineapple, peeled, cored and diced
1 avocados, peeled, pit discarded and diced
¼ cup (60 ml) small red onion, diced
1 garlic clove, minced
1 tbsp (15 ml) lime juice
½ jalapeño, seeds removed and diced, optional
3 tbsp (45 ml) fresh cilantro leaves, chopped
salt and pepper, to taste
Instructions
- Preheat the oven to 350 F (180 C). Grease mini muffin tins or squares of a brownie bite pan with cooking spray and set aside.
- In a large bowl, Whisk together cornmeal, flour, baking powder, sugar, salt and paprika.
- In a separate bowl, beat eggs with a whisk until well combined. Whisk in honey and milk. Add wet mixture and melted butter to dry ingredients stirring until just blended together. Take care not to over mix – a few lumps are fine. Place a heaping spoonful of batter into each cup of the prepared pan. Bake for 10 to 12 minutes, or until puffed and golden brown. Cool cornbread bites in pan before removing.
- Using a teaspoon, make a well in each bite by carving out some cornbread from the top. Fill well with Pineapple, Avocado & Black Bean Salsa. Transfer to serving platter and serve bites warm or at room temperature.
- To make PINEAPPLE, AVOCADO & BLACK BEAN SALSA: In a large bowl, combine all ingredients and season with salt and pepper to taste. Refrigerate until ready to serve or make up to one 1 day in advance.
Drink Pairings
CHOCOLATE, MANDARIN AND COCONUT ROULADE
Ingredients
Serves 10
3 oz (90 g) dark chocolate
6 tbsp (90 ml) unsalted butter
1 cup (250 ml) granulated sugar
1 tsp (5 ml) vanilla extract
4 large eggs, at room temperature
1 cup (250 ml) all purpose flour, divided
½ tsp (1 ml) baking soda
⅔ cups (150 ml) water
1 cup (250 ml) icing sugar, divided
1 cup (250 ml) mascarpone cheese
1 ⅔ cups (400 ml) whipping cream
3 tbsp + 1 tsp (50 ml) Malibu Coconut Rum, optional
2½ cups (625 ml) coconut ribbons, toasted, for garnish
edible gold glitter, optional, for garnish
MANDARIN CURD:
½ cup (125 ml) freshly squeezed mandarin juice
⅓ cup (75 ml) granulated sugar
4 large egg yolks
finely grated zest of two mandarins
¼ cup (60 ml) cold unsalted butter, cut into pieces
Instructions
- Preheat oven to 350 F (180C). Grease a 15 x 10-in (38 x 25 cm) rimmed baking sheet with vegetable oil or butter. Line with parchment, then grease parchment too.
- Place chocolate and butter in a heatproof bowl and place it over a pan of gently simmering water. Do not let bottom of the bowl touch the water. Stir together chocolate and butter until melted and well combined. Remove from heat and stir in sugar and vanilla extract.
- In a large bowl, whisk together eggs with a hand beater on high speed until thickened and pale, about 3 minutes. Add chocolate mixture and continue to beat until well incorporated. Beat in ¼ cup (60 ml) flour and baking soda until just blended. Add remaining ¾ cups (175 ml) flour in three additions, alternating with water in two additions. Beat well after each addition. Spread into prepared pan and bake until cake springs back when touched, about 15 minutes. Immediately sprinkle entire surface of cake with ¼ cup (60 ml) icing sugar and invert cake onto a clean kitchen towel. Remove pan and discard baking paper. Starting at one short side, roll up cake and towel together, then allow to cool to room temperature on a wire rack.
- Whip together mascarpone, cream, Malibu (if using) and remaining ¾ cups (175 ml) icing sugar until just holding stiff peaks.
- Carefully unroll cake. Don’t worry if it cracks slightly in places. Spread half cream mixture over surface, leaving a border of about 1-in (2.5 cm) all around edge. Using a small spoon, carve troughs in filling every couple of inches and fill each with mandarin curd. Re-roll cake around filling, using towel if needed, and place, seam-side down, on a serving platter. Spread remaining cream over outside before pressing coconut flakes all over top and sides. Garnish with a dusting of gold glitter (if using). Chill for at least 1 hour and up to 3 hours before serving.
- To make MANDARIN CURD: In a small saucepan, bring juice to a rapid simmer over medium-high heat. Allow to reduce to ¼ cup (60 ml) of liquid. This should take 4 minutes. Transfer juice to a measuring cup to cool to room temperature.
- In same small saucepan whisk together sugar, egg yolks, mandarin zest and reduced juice. Set over medium heat and cook, stirring constantly, until sugar has dissolved and mixture coats back of a spoon, about 5 minutes. Remove from heat and whisk in butter until melted and well incorporated. 3 Strain mandarin curd into bowl and cover with plastic wrap, pressing wrap into surface of curd to prevent skin from forming. Cool to room temperature. Refrigerate until ready to use.
Drink Pairings
BRAISED LAMB SHOULDER WITH PUY LENTILS
Ingredients
Serves 4
MOROCCAN SPICE MIX:
4 tbsp (60 ml) cumin seeds
3 tbsp (45 ml) black peppercorns
2 tbsp (30 ml) whole allspice
2 tbsp (30 ml) coriander seeds
1 tbsp (15 ml) whole cloves
2 cinnamon sticks, broken
2 tbsp (30 ml) cayenne
2 tbsp (30 ml) ground ginger
PUY LENTILS:
12 cups (3 L) water
1¾ cups (425 ml) kosher salt
2 cups (500 g) dried Puy lentils
½ small Vidalia onion, peeled
½ large carrot
1 celery stalk
BRAISED LAMB SHOULDER:
5 lb (2.5 kg) bone-in lamb shoulder
2 to 4 tbsp (30 to 60 ml) canola oil
2 large Vidalia onions, peeled and quartered
2 large carrots, peeled, cut crosswise
4 celery stalks, cut crosswise
3 garlic cloves, peeled
1 small bunch fresh thyme
2 sprigs fresh rosemary
1 tbsp (15 ml) black peppercorns
2 bay leaves
MOROCCAN SPICED LENTIL PURÉE:
2 tbsp (30 ml) canola oil
¾ cup (175 ml) finely diced cooking onion
½ cup (125 ml) finely diced celery
2 tsp (10 ml) finely minced garlic
3 tbsp (45 ml) Moroccan Spice Mix
8 cups (2 L) water
2 cups (500 ml) Puy lentils
2 cups (500 ml) whipping cream
¾ cup (175 ml) cold butter, diced
lemon juice, to taste
salt, to taste
GARNISH:
12 baby turnips, trimmed, scrubbed clean
¼ cup (60 ml) diced cold butter (optional)
lemon juice, to taste
salt, to taste
1 cup (250 g) Burrata cheese, divided
16 cape gooseberries, husks removed, halved
fresh lemon balm
Instructions
- To make MOROCCAN SPICE MIX: Combine whole spices in a small, dry, heavybottomed frying pan. Toast whole spices and cinnamon sticks over medium heat until fragrant, 2 minutes. Shake pan several times to prevent burning. Transfer to a spice grinder and grind to a fine powder. Stir in cayenne and ground ginger to blend. Place in a small container with a tight-fitting lid. Cool and tightly seal until ready to use.
- To firm Puy lentil skins, combine water and salt in a large container with a fitted lid. Stir to dissolve salt. Stir in lentils and cover tightly. Refrigerate overnight.
- The following day, drain lentils through a strainer and place in a large saucepan along with enough water to cover by 4-in (10 cm) and some generous pinches of salt. Add ½ Vidalia onion, ½ carrot and 1 celery stalk. Bring to a boil, reduce heat, cover with lid ajar and simmer for 7 to 10 minutes. Lentils should be soft but with some bite. Strain, remove and discard vegetables and set lentils aside. You can refrigerate cooked lentils at this point if not using right away
- To BRAISE LAMB: Over medium-high heat, warm enough canola oil in a large, heavy-bottomed saucepan to lightly film bottom of pan. Once it smokes, add lamb and sear on all sides until deep golden brown. Remove lamb to a large dish. Reduce heat to medium and add onions, carrots, celery and garlic to fat remaining in pan. Sauté, scraping up brown bits from bottom of pan. Continue to sauté until vegetables are golden, 5 to 10 minutes.
- Return lamb to pot along with herbs, peppercorns and bay leaf. Cover with water and bring to a boil. Reduce heat to simmer, cover with lid and cook 2 to 3 hours, depending on size of shoulder, or until meat is falling off bone. Then remove pan from heat. Allow to cool 20 minutes before removing lamb to wire rack over a baking sheet. Leave at room temperature for another 30 or 40 minutes before placing lamb on rack in refrigerator to thoroughly cool.
- Strain lamb cooking stock into another saucepan. Cook over mediumhigh heat until reduced by ¼. When lamb is cooled, cut meat from bone into large pieces. Reserve roughly 6 oz (140 g) for each serving portion and refrigerate remaining lamb for another use.
- While lamb is braising, prepare MOROCCAN SPICED LENTIL PURÉE: Heat oil in a large heavy-bottomed saucepan. Add diced onion, celery and carrot and sauté over medium-high heat, stirring until translucent. Reduce heat to medium and add garlic. Sauté a few seconds. Add 3 tbsp (45 ml) Moroccan Spice Mix and stir, scraping up brown bits from bottom of pan. Add 8 cups (2 L) water, 2 cups (500 ml) dry lentils and a pinch of salt. Bring to a gentle boil, reduce heat to simmer and cook with lid ajar for 20 minutes or until lentils are falling apart. Water level must consistently be just covering lentils, so add more water or cooking time to reach that point.
- When lentils finish cooking, transfer to a blender and whirl with cream on high speed until blended. Whirl in butter, a few cubes at a time, until purée is completely smooth. Season with a little lemon juice and salt to taste. Purée can be used immediately or set aside until ready to use
- Prepare baby turnips, bringing a large pot of salted water to a boil. Cut turnips into ½-in (1.25 cm) wedges and blanch in boiling water for 10 to 15 seconds. Then plunge into an ice water bath to stop cooking. Turnips should be crisp to bite when blanched.
- To serve, put Moroccan Spiced Lentil Purée in a large, wide, heavy-bottomed saucepan. Warm mixture over low heat. In a separate pot, add ½-in (1.25 cm) reserved lamb stock and stir in cooked lentils and enough chunks of braised lamb to serve 4 people. Bring to a low simmer and cook, stirring often, making sure mixture doesn’t stick. Add more lamb stock if mixture appears too dry.
- Once lamb is heated through, stir in baby turnips, cook briefly to warm. Stir in ¼ cup (60 ml) diced cold butter, if desired. Season with lemon juice and salt to taste.
- To serve, spoon a few tablespoons purée onto heated plates. Top with some chunks of lamb, lentils and baby turnips. Place a couple pieces Burrata cheese on side and garnish with gooseberries and a generous sprig of lemon balm.
Drink Pairings
CARROT SOUP WITH CRISPY ONIONS, FETA CHEESE AND TOASTED HAZELNUTS
Ingredients
Serves 4
CRISPY ONIONS
½ cup (125 ml) vegetable oil
½ large yellow cooking onion, thinly sliced
3 tbsp (45 ml) cornstarch
SOUP
1 lb (500 g) carrots, peeled and sliced, about 4 cups (1 L)
½ large yellow cooking onion, chopped
3 garlic cloves, peeled and chopped
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) salt
1 tsp (5 ml) freshly ground black pepper
3 cups (750 ml) vegetable stock or water
1 tsp (5 ml) champagne vinegar
tbsp (60 ml) Crispy Onions for garnish
4 tbsp (60 ml) Macedonian feta cheese, crumbled
2 tbsp (30 ml) hazelnuts, toasted and crushed
Instructions
- To make Crispy Onions, preheat vegetable oil in a medium-sized heavy saucepan until it reads to 300 F (150 C) on a candy thermometer.
- In a bowl, toss together onions and cornstarch until onions are evenly coated, shaking off the excess cornstarch. Fry in hot oil, stirring constantly until onions are golden brown, about 3 minutes. Remove from heat and drain onions on a paper towellined plate. Set aside while preparing soup.
- To make Soup, combine carrots, onion, garlic and olive oil in a large, heavy-bottomed saucepan. Sauté over medium heat until softened. Add salt, pepper and vegetable stock and bring to a boil. Cover and simmer for about 30 minutes, or until carrots are very tender.
- Purée soup using an immersion blender or place in a blender in batches. Do not overfill blender or lid may pop off while blending. Once puréed, add the champagne vinegar and blend until smooth.
- Spoon into bowls and sprinkle Crispy Onions, feta and hazelnuts over soup.
Drink Pairings
BEETROOT MOUSSE WITH SPRING VEGETABLE ESCABECHE
Ingredients
Serves
BEETROOT MOUSSE:
1 lb (500 g) + 1 red beets, divided
½ cup (125 ml) cold water
4 tsp (20 ml) unflavoured gelatin
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) apple jelly
1¼ cup (300 ml) Beaujolais red wine
2 tbsp (30 ml) olive oil
½ cup (125 ml) finely grated Parmesan
3 tbsp (45 ml) prepared horseradish
salt and freshly ground black pepper, to taste
ESCABECHE:
⅔ cup (150 ml) grape seed or vegetable oil
⅓ cup (75 ml) white wine vinegar
1 garlic clove, crushed
1 fresh thyme sprig
1 medium golden beet or candy cane beet, thinly sliced
1 large watermelon radish, thinly sliced
1 medium turnip, thinly sliced
watercress or baby arugula, for garnish
Instructions
- Line a 9 x 5-in (2 L) loaf pan with a layer of plastic wrap, then a layer of parchment paper. Set aside.
- Place red beets in large saucepan and cover with 2-in (5 cm) cold water. Slowly bring to a boil over medium-high heat. Reduce heat to medium-low and simmer beets until tender and a knife pierces easily. Drain beets and set aside until cool enough to handle. Peel and roughly chop all but one red beet.
- In a small bowl sprinkle gelatin over ½ cup (125 ml) cold water and allow to bloom for 10 minutes.
- In a large frying pan, melt butter over medium heat. Add chopped beets, red wine vinegar and apple jelly and cook, stirring occasionally, for 2 minutes. Add red wine and simmer until reduced by half, about 8 to 10 minutes. Transfer mixture to blender along with gelatin and blend until smooth. Add olive oil, Parmesan and horseradish. Blend again until well incorporated and smooth. Season to taste with salt and pepper. Pour mixture into prepared pan and refrigerate until set, about 6 hours.
- To make ESCABECHE: In a saucepan over low heat, warm grape seed oil, white wine vinegar, garlic and thyme. Once warmed, stir in golden beet, radish and turnip slices. Remove from heat and allow to cool to room temperature. While waiting to cool, thinly slice remaining 1 red beet and rinse well under cold water. Add red beet slices along with a good pinch of salt and toss to coat all vegetables well in marinade.
- To serve, unmould mousse terrine with help of plastic wrap and slice into ½-in (1.25 cm) slices. Arrange on serving plates and garnish with some of the drained escabeche vegetables and a few pieces of watercress or arugula, if desired. Serve immediately.
Drink Pairings
BEEF BURGER
Ingredients
Serves 6
3 lbs (1.5 kg) ground beef
2 tsp (10 ml) fine sea salt
½ tsp (2 ml) freshly ground black pepper
2 tbsp (30 ml) Worcestershire sauce
6 slices, sharp cheddar cheese
12 slices, bacon, fried crisp
6 burger buns
lettuce leaves
FIG AND CARAMELIZED ONION JAM:
1 tbsp (15 ml) vegetable oil
4 medium yellow onions, thinly sliced
1 pint fresh figs, stems removed and halved
1 cup (250 ml) dry red wine
Instructions
- Preheat grill top or gas barbecue to medium-high heat. Mix together beef, salt, pepper and Worcestershire sauce. Divide and shape the burger patties into 6 equal portions making an indentation in the center of each patty with your thumb to prevent the patties from puffing on the grill.
- Lightly grease the grill rack. Add the patties and cook, turning once, until cooked to desired doneness. During the last minute of grilling, place a slice of cheese on each patty and toast the buns, cut side down.
- Add lettuce to the bun bottom. Place the burgers on the lettuce and top with a couple slices of bacon and 2 to 3 tbsp (30 to 45 ml) Fig and Caramelized Onion Jam. Serve immediately.
- To make FIG AND CARAMELIZED ONION JAM: Heat vegetable oil in a large saucepan over high heat. Add the onions stirring continuously. As soon as they begin to brown, reduce the heat to low. Cover and cook for 10 minutes, stirring every 2 minutes or so. Remove the lid and continue to cook until the onions are caramelized, about 30 minutes, stirring every 5 minutes or so.
- Add figs, red wine and simmer over medium heat until all the wine is absorbed and the figs and onions are cooked into a thick jam.
Drink Pairings
BACON AND CHIVE SCONES
Ingredients
Serves 20
1 tbsp (15 ml) grapeseed oil
6 strips bacon, finely chopped
¾ cup (175 ml) finely chopped onion
2 tsp (10 ml) poppy seeds
1 tbsp (15 ml) sunflower seeds
1 tbsp (15 ml) pumpkin seeds
1 cup (250 ml) whole milk, plus extra
2 tbsp (30 ml) finely chopped fresh chives
2 cups (500 ml) all purpose flour, plus extra
1 tbsp (15 ml) baking powder
½ tsp (2 ml) salt
2 tsp (10 ml) granulated sugar
2 tbsp (30 ml) unsalted butter, cold
ORANGE CHÈVRE SPREAD:
10 oz (300 g) fresh goat’s cheese, at room temperature
2 tbsp (30 ml) sour cream
1 orange, zest and juice only
1 tbsp (15 ml) clover honey
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220C). Line a baking tray with parchment paper and set aside.
- Heat oil in a frying pan over medium heat. Add bacon and cook, stirring often, until crispy, about 2 minutes. Add onion and cook, stirring, until soft. Transfer to a paper towellined plate and set aside to cool for 5 minutes.
- In a small bowl, combine poppy, sunflower and pumpkin seeds. Set aside.
- In a medium bowl, stir together milk, chives and bacon mixture until combined. Set aside.
- Place flour, baking powder, salt and sugar in a large bowl. Using your fingertips, rub butter into flour mixture until it resembles breadcrumbs.
- Make a well in centre of flour mixture and add milk mixture. Use a butter knife in a cutting motion to mix until just combined. Turn dough out onto a floured surface and bring together with your hands. Knead once or twice, then shape into a 1-inch (2.5 cm) thick disk. Use a 2-inch (5 cm) round cookie cutter dipped in flour to cut out scones. Place scones on prepared baking tray so they are just touching. Brush lightly with extra milk and sprinkle with seed mixture.
- Bake until scones are risen and golden brown, about 15 to 18 minutes. Transfer to a wire rack to cool slightly before serving. Scones are best eaten warm or at room temperature the day they are made. Serve with Orange Chèvre Spread, if desired.
- To make ORANGE CHÈVRE SPREAD: In a medium bowl, stir together goat’s cheese and sour cream with a rubber spatula or wooden spoon until well combined. Stir in orange zest and juice and honey. Add salt and pepper to taste. Refrigerate for at least 1 hour before serving. Makes 1½ cup (375 ml)
Drink Pairings
BISON TENDERLOIN WITH SEASONAL VEGETABLES
Ingredients
Serves 4
YAM PURÉE:
1 lb (500 ml) yams or sweet potatoes
2 tbsp (30 ml) butter
3 tbsp (45 ml) whipping cream
⅛ tsp (0.5 ml) smoked paprika
¼ tsp (1 ml) salt
1 pinch of cayenne
GINGER AND MAPLE SYRUP-GLAZED HEIRLOOM CARROTS:
1 lb (500 g) baby heirloom carrots
½ tbsp (7 ml) olive oil
¼ tsp (1 ml) sea salt
1 tbsp (15 ml) butter
1 tsp (5 ml) finely minced peeled ginger root
½ tbsp (7 ml) pure maple syrup
BISON TENDERLOIN:
6 tbsp (90 ml) butter, softened
1 garlic clove, finely minced
1 tsp (5 ml) each finely chopped fresh tarragon, chives and thyme
2 tsp (10 ml) fine sea salt
1 tsp (5 ml) freshly ground black pepper
4 x 8 oz (1 kg) bison fillets, each 1½-in (4 cm) thick
2 tbsp (30 ml) canola oil
SAUTÉED BRUSSELS SPROUTS LEAVES:
1 lb (500 ml) large Brussels sprouts
1 tbsp (15 ml) olive oil
¼ cup (60 ml) chopped shallots
1 tsp (5 ml) chopped fresh thyme leaves
salt and freshly ground black pepper
Instructions
- To make the YAM PURÉE: Preheat oven to 400 F (200 C). Place rack in middle of oven and line a baking pan with foil. Prick potatoes all over with a fork. Place in prepared baking dish and bake until tender, about 1 hour.
- When cool enough to handle, peel skin and remove any eyes. Cut into 2-in (5 cm) pieces, place in a mixing bowl with remaining Purée ingredients. Whip with an electric mixer until smooth. Cover and set aside. Purée can be made ahead and reheated.
- Increase oven temperature to 475 F (240 C). Toss carrots with olive oil and sea salt until evenly coated. Place on a baking sheet lined with parchment paper or foil. Roast for 10 minutes.
- Heat butter, ginger and maple syrup in a small saucepan. Mix well. Drizzle over carrots on baking sheet and stir to coat. Return carrots to oven and roast another 8 minutes or until golden brown and tender. Remove from oven, cover and set aside to keep warm.
- Reduce oven temperature to 350F (180C). In a small bowl make a herbed butter, mixing together butter, garlic, tarragon, chives and thyme. Season with salt and pepper. Cover with plastic wrap and chill until ready to serve.
- Mix together sea salt and pepper. Rub mixture on bison fillets to season. Heat oil in a large ovenproof frying pan over high heat. Add fillets and sear, 2 minutes per side. Transfer pan to oven and cook, 5 minutes for rare, 7 minutes for medium- rare. Remove and cover loosely with foil. Allow to rest 8 minutes before serving. Garnish fillets with flaked sea or coarse salt.
- While tenderloin is resting, prepare sprouts. Rinse and drain and cut about 1⁄4-in (1 ml) off stem end of each. Then begin peeling leaves. Discard cores. Rinse leaves in cold water and drain well, set aside.
- Place a large frying pan over medium-high heat. When hot, add oil, shallots, sprout leaves and thyme. Stir until leaves are bright green and slightly wilted but still crunchy, 3 minutes. Add salt and pepper to taste.
- Serve tenderloin with YamPurée, GlazedCarrots, Sautéed Sprouts and a generous dollop of Herbed Butter on tenderloins.