BUTTERMILK, ORANGE, AND ROSEMARY FRIED CHICKEN
Ingredients
Serves 6 to 8
1 cup (250 ml) buttermilk
1½ tsp (7 ml) cayenne pepper, divided
2 tsp (10 ml) smoked paprika
4 garlic cloves, crushed
½ yellow onion, sliced
2 sprigs rosemary, leaves removed from stem and minced
1 orange, zest only
3 tbsp (45 ml) kosher salt, divided
1 tbsp + 2 tsp (25 ml) black pepper, divided
6 chicken drumsticks, skin on
6 chicken thighs, skin on
canola oil, for frying
1 cup (250 ml) all-purpose flour
½ cup (125 ml) cornstarch
Instructions
- In a large bowl, combine buttermilk, 1 tsp (5 ml) cayenne, smoked paprika, garlic, onion, rosemary, orange zest, 2 tbsp (30 ml) salt, 1 tbsp (15 ml) black pepper and chicken. Transfer to a large Ziploc bag and refrigerate to marinate overnight, or up to 2 days.
- Remove chicken from marinade and drain well. Discard bag contents. Let chicken rest at room temperature for 1 hour before frying.
- Heat a deep fryer, or a large pot filled halfway with oil, to 350 F (180 C).
- In a large bowl, combine flour, cornstarch, remaining salt, black pepper, and cayenne.
- Dredge a piece of chicken in the flour mixture until completely coated. Dust off excess and gently place in the hot oil. Repeat with a couple more pieces of chicken. Do not add too many pieces of coated chicken at a time, or the oil temperature will reduce and cause chicken to absorb too much oil during cooking.
- Fry chicken in batches, 15 to 20 minutes each, turning occasionally with a slotted spoon. Remove chicken and pierce to the bone. Chicken is done when juices run clear when pierced and internal temperature reads 165 F (75 C).
- Remove chicken to a cooling rack to drain. Chicken can be eaten immediately, or cooled and refrigerated in a covered container and eaten cold at a picnic.
Drink Pairings
ANTIPASTO VEGETABLE NOODLE SALAD
Ingredients
Serves 6
2 thick carrots, trimmed and peeled
2 zucchini, about 8-in (20 cm) long, trimmed
1 small fennel bulb, trimmed, reserve the fronds
½ small red onion, peeled
1 cup (250 ml) halved, small heirloom
cherry tomatoes
1 yellow bell pepper, seeded and cut into thin julienne strips
1 tbsp + 3 tbsp (60 ml) extra-virgin olive oil, divided
2 slices prosciutto
1 tbsp (15 ml) lemon juice
1 small smashed and minced garlic
2 tsp (10 ml) minced fresh oregano
salt and freshly ground black pepper, to taste
pinch of sugar, optional
½ cup (125 ml) small, green, pitted olives
2 tbsp (30 ml) pine nuts, toasted
3 tbsp (45 ml) finely grated Parmesan
2 tbsp (30 ml) slivered fresh basil leaves
Instructions
- Using a hand-held vegetable peeler, or a vegetable spiralizer, shave carrots and zucchini into long thin strips or spiralized curls and place in a large bowl. Very finely dice any remaining vegetable cores and add to bowl.
- Thinly slice fennel and red onion using a mandolin, separate into rings and add to vegetables along with cherry tomatoes and julienne strips of yellow pepper.
- Heat 1 tbsp (15 ml) oil in large frying pan. As soon as it almost begins to smoke, add prosciutto and gently fry over medium heat until crispy. Transfer to a paper towellined plate to drain. When cool enough to handle, crumble into bite-sized pieces.
- In a small bowl, combine remaining 3 tbsp (45 ml) oil, lemon juice and garlic. Whisk together to blend. Whisk in minced oregano until blended. Add salt and pepper to taste. Add sugar, if desired.
- When ready to serve salad, give olive oil dressing a quick whisk and drizzle over vegetables. Gently toss to evenly coat. Note: Do not toss salad with dressing until immediately before serving, or salad will water out. Divide among serving plates and scatter with olives, pine nuts, Parmesan and basil. Place a couple of pieces prosciutto on top and serve.
Drink Pairings
BOURBON CARAMEL PUMPKIN TART
Ingredients
Serves 10
CRUST:
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) fine cornmeal
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine salt
½ cup (125 ml) cold unsalted butter, diced, plus extra for greasing
1 large egg
BOURBON CARAMEL:
½ cup (125 ml) light brown sugar
1 tbsp (15 ml) water
2 tbsp (30 ml) unsalted butter
½ tsp (2 ml) salt
1 cup (250 ml) whipping cream
¼ cup (60 ml) bourbon
PUMPKIN CUSTARD FILLING:
4 oz (125 g) plain cream cheese
⅓ cup (75 ml) light brown sugar
1 large egg
1 large egg yolk
¾ cup (175 ml) pumpkin purée
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground nutmeg
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) fine salt
½ cup (125 ml) half and half cream
¼ cup (60 ml) toasted, salted pumpkin seeds
2 tbsp (30 ml) toasted pine nuts
sweetened whipped cream (optional)
Instructions
- To make CRUST: In a food processor pulse together flour, cornmeal, icing sugar and salt. Scatter 1⁄2 cup (125 ml) cubed butter over dry ingredients and pulse until butter is coarsely incorporated, 3 or 4 pulses. Add egg and continue to pulse until dough clumps together. Turn dough out onto a work surface and lightly knead just to incorporating ingredients. Gather into a ball, wrap with plastic wrap or place in a tightly sealed plastic bag and refrigerate at least 2 hours.
- Lightly grease a high-sided 9-in (23cm) tart pan with removable bottom and set aside. Roll out chilled dough on lightly floured piece of parchment paper into a 13-in (33 cm) round, lifting and turning dough occasionally to ensure it doesn't stick. Turn dough into prepared tart pan and press into pan. Trim overhang, seal any cracks with extra trimmed dough and pierce crust all over with fork. Freeze for at least 1 hour.
- Preheat oven to 375 F (190 C). Press a piece of tin foil tightly against tart shell and bake in middle of oven for 20 minutes. Carefully remove foil. If shell puffs, press down gently with back of a spoon. Bake another 10 minutes until shell is firm and edges are tinged golden brown. Transfer to a wire rack and let cool, 30 minutes. Keep oven on.
- Make BOURBON CARAMEL: In a medium- sized saucepan, stir together brown sugar, water, butter and salt over medium heat. Stir continuously until sugar melts and mixture begins to darken, 5 minutes. Slowly whisk in whipping cream, taking care as mixture will bubble up. Simmer, whisking occasionally, until smooth and very thick, 10 to 15 minutes. Whisk in bourbon and bring back to a simmer, whisking occasionally, until very thick again, another 4 to 5 minutes. Remove from heat and transfer to a heatproof bowl. Pour 1⁄3 cup (75 ml) caramel over bottom of cooled crust, setting remaining caramel aside at room temperature. Spread into an even layer over crust. Refrigerate for 15 minutes, allowing caramel to set.
- To make FILLING: In a stand mixer fitted with paddle attachment, beat together cream cheese and 1⁄3 cup (75 ml) brown sugar on medium speed until light and fluffy, 2 minutes. Add egg and egg yolk, beating until well combined. Add pumpkin purée, cinnamon, cardamom, nutmeg, ginger, salt and cream. Mix until thoroughly combined. Place tart pan containing cooled crust on a baking sheet and slowly pour filling over caramel layer. Bake until filling has puffed slightly, 30 to 35 minutes. Place tart pan on a wire rack and allow tart to cool completely.
- In a small bowl stir together pumpkin seeds and pine nuts.
- Pour remaining caramel over pumpkin custard and spread evenly with a spatula. If caramel is too stiff, warm gently in a saucepan over medium-low or microwave in 10 seconds bursts, stirring between each, until pourable. Sprinkle pumpkin seed mix around edge of tart and refrigerate until caramel is firm, a minimum of 4 hours, up to 24 hours.
- When ready to serve, unmould tart from pan and transfer to a serving platter. Cut and serve chilled.
Drink Pairings
ACORN SQUASH WITH KALE PESTO
Ingredients
Serves 8
¼ cup (60 ml) pistachios
¼ cup (60 ml) natural almonds
¾ cup (175 ml) firmly packed arugula
½ cup (125 ml) lightly packed fresh parsley
1 cup (250 ml) firmly packed, chopped kale
1 tbsp (15 ml) each fresh thyme and oregano
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) lemon juice
3 garlic cloves, minced, divided
¾ cup (175 ml) grated Parmesan, divided
¾ cup+1 tbsp (190 ml) extra-virgin olive oil, divided
salt and pepper, to taste
2 medium acorn squash
⅓ cup (75 ml) panko bread crumbs
Instructions
- Preheat oven to 350 F (180 C). Place pistachios and almonds on a baking sheet and toast in oven until fragrant, 8 minutes. Set aside to cool.
- Increase oven heat to 400F (200C). Add cooled nuts to a food processor and process until broken into small pieces. Add arugula, parsley, kale, thyme and oregano and continue to process, pulsing until it begins to break down. Add lemon juice and zest, 1 minced garlic clove and 1⁄2 cup (125 ml) Parmesan. Process until well combined and a chunky paste forms. With food processor running, add 3⁄4 cup (175 ml) oil in a thin stream until incorporated. Season to taste with salt and pepper. Set half the pesto aside and store remaining for another use.
- Halve the squash, scoop seeds out and discard. Cut squash halves crosswise into 3⁄4-in (2 cm) slices.
- In a large bowl, toss together squash with remaining 2 minced garlic cloves, 1⁄4 cup (60 ml) Parmesan, 1 tbsp (15 ml) oil and panko bread crumbs. Lay squash in a single layer on 2 parchment-lined baking trays and season lightly with salt and pepper. Bake until golden brown and tender, 30 minutes. Once cooked, generously brush squash with half the reserved pesto before transferring to a serving plate. Serve warm.
Drink Pairings
BERRY FENNEL PIZZA
Ingredients
Serves 4
¾ cup (175 ml) warm water
1 tsp (5 ml) liquid honey, plus extra for garnish, optional
½ tbsp (7 ml) active dry yeast
1 tbsp (15 ml) extra-virgin olive oil
1½ cups (375 ml) all-purpose flour
¼ cup (60 ml) cornmeal
¾ tsp (3 ml) salt
2 garlic cloves, minced
8 oz (250 g) fresh goat’s cheese
2 tsp (10 ml) chopped fresh thyme
salt and freshly ground pepper, to taste
1 small fennel bulb, sliced paper thin
1 cup (250 ml) fresh blackberries
½ cup (125 ml) fresh raspberries
¼ cup (60 ml) chopped, toasted hazelnuts
fresh mint leaves, for garnish
fresh tarragon leaves, for garnish
Instructions
- In a large bowl, stir together warm water, honey and yeast. Set aside for 5 minutes allowing yeast to bloom. If mixture does not become frothy, yeast may be inactive, repeat step with a new pack. With a wooden spoon, stir in oil before stirring in flour, cornmeal and salt. Turn out dough on to a lightly floured surface and knead until smooth and firm, about 2 minutes.
- Place dough in a clean, lightly oiled bowl and turn to coat. Cover bowl with plastic wrap or a clean kitchen towel and set aside in a warm corner to rise until almost doubled in size, about 1 hour. Punch down dough, cover bowl and let rise again, 30 minutes.
- Set up a heat source to medium-high on only 1 side of a barbecue. Lightly oil grill.
- Turn dough out onto a lightly floured surface and cover with a towel and let rest, 20 minutes.
- While dough is resting, combine garlic, goat’s cheese and thyme in a bowl. Season to taste with salt and pepper before setting aside.
- Dust work surface with flour and roll or stretch dough out into a 10-in (25 cm) round. Brush 1 side lightly with olive oil. Place dough, oiled sided down, onto grill directly over heat. Brush top of dough lightly with oil, and cook until underside has browned and bubbles appear on top, about 1 to 2 minutes. Flip dough and cook until other side has lightly browned, about 1 minute. Move dough to cooler side of barbeque and top with some fennel, goat’s cheese mixture, blackberries, raspberries and hazelnuts. Cover grill and cook pizza until toppings are warm and cheese is melted, about 3 to 5 minutes.
- Remove pizza to a cutting board, garnish with a drizzle of honey (if using), mint and tarragon. Let stand for a few minutes before slicing and serving while still warm.
Drink Pairings
APPLE TARTE TATIN
Ingredients
Serves 4
1 cup (250 ml) granulated sugar
2 tbsp (30 ml) water
2 tbsp (30 ml) butter, plus extra for greasing ramekins
4 Granny Smith apples, peeled, cored and cut into quarters
1 cinnamon stick, broken
½ x 1 lb (500 g) frozen puff pastry, thawed
vanilla ice cream, for garnish
fresh mint sprigs, for garnish
Instructions
- Preheat oven to 375 F (190 C). Grease 4 x ¾ cup (175 ml) ramekins. Place on a baking sheet and set aside.
- Combine sugar and water in a medium, heavy-bottomed saucepan. Stir over medium heat until sugar is dissolved. Then continue simmering over medium heat until it begins to turn amber in colour. Immediately remove from the heat and pour enough caramelized sugar in the bottom of each ramekin to lightly coat.
- Keeping remaining caramelized sugar in saucepan, deglaze pan with butter. Add apples and broken cinnamon stick. Stir over medium heat and cook apples until almost tender and have started to release their juices, about 10 to 15 minutes. Apples should be coated in syrup. Divide apple mixture among ramekins and press slices in so they are flush with tops of ramekins. Set aside.
- Meanwhile, roll out pastry on a lightly floured surface into an 8 x 10-in (20 x 25 cm) rectangle about ¼-in (0.5 cm) thick. Cut into rounds using pastry cutter the diameter size of ramekins. If you don’t have a pastry cutter, use a small bowl to cut puff pastry. Place puff pastry rounds over each individual ramekin and slightly press into apples. Make several slits in pastry to allow steam to escape while baking.
- Bake for approximately 15 to 20 minutes, until pastry is golden and apples have started to bubble. Remove ramekins and cool on a rack for 20 to 30 minutes.
- To serve, run a knife around outside edge of ramekins. Carefully place dessert plate over ramekin, making sure it is pressed tightly to the plate to contain the juices. Use oven mitts if ramekin is too hot to touch. Immediately invert plate and let ramekin sit upside-down on plate for a few minutes. Tap top and allow Tartin to release from ramekin. Repeat with remaining ramekins. Serve with a scoop of vanilla ice cream and garnish with mint.
Drink Pairings
ARTICHOKE, ASPARAGUS AND PEA RISOTTO
Ingredients
Serves 4 to 6
½ lb (250 g) asparagus, trimmed and cut into 1-in (2.5 cm) pieces
1 cup (250 ml) frozen baby peas
2 large trimmed artichoke hearts, soaked in lemon water and cut into small wedges
4 tbsp (60 ml) unsalted butter, divided
½ cup (125 ml) finely chopped shallots
1 lemon, zest and juice only
2 cups (500 ml) Italian Arborio rice
1 cup (250 ml) dry white wine
6 cups (1.5 L) chicken stock, kept hot
¼ cup (60 ml) fresh grated Parmesan
sea salt and freshly ground pepper, to taste
Instructions
- Bring a small saucepan of water to a boil and add asparagus to blanch, 1 to 2 minutes, until tender but still firm. Drain and set aside. Repeat with peas. Drain and set aside. Repeat with artichoke hearts and set aside.
- Heat 3 tbsp (45 ml) of the butter in a large skillet or saucepan. When butter starts to foam, add the shallots and sauté until they start to colour, 3 to 4 minutes. Add the lemon zest, juice and rice and stir until the grains are well coated, about 1 minute. Add wine and stir until almost reduced. Add about ½ cup (125 ml) of hot stock, or just enough to barely cover rice. Cook, stirring, until liquid has almost been absorbed. Continue adding stock and repeat cooking, for about 15 minutes. The rice should be tender but still a bit firm.
- Add reserved asparagus, peas and artichoke hearts, and season to taste with salt and pepper. Add remaining butter and the cheese. Mix quickly for 1 to 2 minutes until butter and cheese have melted and been absorbed. Taste and adjust seasoning. Serve immediately with additional grated Parmesan.
Drink Pairings
BABY POTATO SALAD WITH HERB AND GRAINY MUSTARD DRESSING
Ingredients
Serves 4 to 6
1 lb (500 g) baby potatoes, unpeeled
1 lemon, zest and juice
½ cup (125 ml) extra-virgin olive oil
2 tbsp (30 ml) grainy mustard
2 tsp (10 ml) kosher salt, plus extra
¼ tsp (1 ml) ground black pepper
½ cup (125 ml) roughly chopped fresh herbs, such as chervil, dill, parsley, and chives
Instructions
- Place potatoes in a medium-sized saucepan with just enough water to cover. Generously season water with salt. Bring to a gentle boil. Reduce heat to simmer and cook, with lid ajar, until fork-tender, about 5 to 8 minutes. Drain potatoes and cut in half while still warm. Place in a large bowl.
- Whisk remaining ingredients in a small bowl and add to warm potatoes. Gently toss together to evenly coat. Serve at room temperature.
Drink Pairings
ARGENTINE-STYLE RIB-EYE WITH CHIMICHURRI SAUCE SERVED WITH QUINOA SALAD AND FRIED PLANTAINS
Ingredients
Serves 4
CHIMICHURRI SAUCE:
1 cup (250 ml) packed chopped fresh flat leaf parsley
½ cup (125 ml) packed chopped fresh cilantro
½ cup (125 ml) packed chopped fresh mint
¼ cup (60 ml) fresh oregano
4 garlic cloves, coarsely chopped
1 tsp (5 ml) sea salt
½ tsp (2 ml) fresh ground black pepper
½ tsp (2 ml) crushed red pepper flakes
1 small shallot, minced
¾ cup (175 ml) extra-virgin olive oil
3 tbsp (45 ml) sherry or red wine vinegar
1 lemon, juice only
QUINOA SALAD:
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) minced fresh cilantro
¼ tsp (1 ml) cayenne
¼ tsp (1 ml) dried oregano
½ tsp (2 ml) each salt and freshly ground black pepper
½ cup (125 ml) extra-virgin olive oil
½ cup (125 ml) quinoa
1½ cups (375 ml) water
¼ tsp (1 ml) sea salt
1 cup (250 ml) canned black beans, rinsed and drained
1 cup (250 ml) thawed frozen corn kernels
1 large tomato, seeded and finely diced
1 small red bell pepper, seeded, finely diced
RIB-EYE STEAKS:
4 rib-eye or sirloin steaks, about 1½-in (3.75 cm) thick, 2 lbs (1 kg)
salt and freshly ground black pepper
2 tbsp (30 ml) olive oil, divided
FRIED PLANTAINS:
2 green plantains
1½ cups (375 ml) canola oil
fine sea salt
Instructions
- To make CHIMICHURRI SAUCE: In blender combine parsley, cilantro, mint, oregano, garlic, salt, pepper, red pepper flakes, shallot, olive oil, sherry or red wine vinegar and lemon, and pulse until well chopped, but not puréed. Place into bowl and set aside.
- To make QUINOA SALAD: Whisk together lime juice, red wine vinegar, cilantro, cayenne, dried oregano, ½ tsp (2 ml) each salt and pepper in a bowl. Add olive oil in a thin steady stream, whisking constantly until smooth and emulsified. Set dressing aside.
- In a saucepan over medium-high heat, combine quinoa and water. Stir in salt. Cover and bring to a boil, then reduce heat to low and simmer with lid ajar until quinoa is tender and all water has been absorbed, about 10 minutes. Transfer quinoa to a colander and rinse under cold running water. Drain thoroughly, then transfer to a large non-reactive bowl.
- Add black beans to bowl with quinoa. Drain and pat dry corn with paper towels and add along with tomato and red bell pepper. Drizzle with prepared dressing and toss well. Set aside.
- To make STEAKS: Bring to room temperature and season with salt and pepper.
- Heat 1 tbsp (15 ml) oil in a large castiron grill pan over high heat just until oil begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides and medium rare, 8 to 10 minutes total. Alternatively place on a prepared high-heat barbecue. Grill a little longer for medium or well done. Transfer cooked steaks to a large plate, cover loosely with foil, and set aside in a warm spot. Repeat process with remaining oil and steaks.
- While steaks are grilling prepare FRIED PLANTAINS: Peel plantains and slice crosswise into 1-in (2.5 cm) thick pieces. In a large, deep 12 x 2-in (30 x 5 cm) sauté pan, heat canola oil to 325 F (170 C). Carefully add plantains to oil and fry until golden yellow in colour, about 1 minute per side.
- Remove with a slotted spoon and place on a parchment paper-lined baking sheet, standing them on their ends. With the back of a wide, wooden spoon or thick spatula, press each piece of plantain down to half its original thickness. Return oil temperature to 325 F (170 C).
- Return plantains to hot oil and cook until golden brown, about 2 to 4 minutes per side. Remove to a baking sheet lined with paper towel. Sprinkle lightly with salt.
- Serve Fried Plantains immediately with Steaks and Chimichurri Sauce and Quinoa Salad.
Drink Pairings
BUTTERNUT SQUASH AND PECAN-STUFFED TURKEY
Ingredients
Serves 8
2 tbsp (30 ml) grapeseed or coconut oil
¾ cup (175 ml) diced yellow onion
1 large egg
¼ cup (60 ml) whole milk
2 thick slices whole wheat bread, cut into ¼-in (0.5 cm) cubes
1 ⅓ cups (425 ml) grated butternut squash
⅓ cup (75 ml) pecan halves, chopped
5 oz (140 g) mozzarella cheese, cut into ¼-in (0.5 cm) cubes
1 tsp (5 ml) each finely chopped fresh thyme, sage and marjoram
¼ tsp (1 ml) ground black pepper, plus extra
salt, to taste
2 lb (1 kg) boneless, skinless turkey breast
16 thin slices of prosciutto
Instructions
- Preheat oven to 375 F (190 C). In a frying pan heat oil over medium heat. Add onion and sauté until soft, 5 minutes. Remove pan from heat and cool.
- In a large bowl, whisk together egg with milk. Stir in bread and allow to sit, 5 minutes. Stir in sautéed onion, squash, pecans, cheese, thyme, sage, marjoram and pepper.
- Slice turkey breast in half lengthwise, without cutting all the way through. Place a piece of plastic wrap on a clean work surface and lay turkey on top. Cover with another piece and flatten turkey with a butcher’s mallet or rolling pin, into a 1⁄2-in (1 cm) thick rectangle. Discard top piece of wrap before spreading stuffing along 1 long edge. Roll up stuffing in turkey.
- To wrap turkey roll in prosciutto, place a piece of tin foil longer than turkey roll on a clean work surface and lay approximately half the prosciutto slices vertically, long sides overlapping by 1⁄2-in (1 cm). Place turkey roll crosswise across prosciutto and roll up using tin foil to assist, snugly wrapping prosciutto around turkey. Lay extra prosciutto over any exposed bits. Wrap foil around turkey roll before tying with kitchen twine at even intervals. Place on rimmed baking tray, bake in centre of oven until thermometer reads 170 F (80 C) when inserted through foil into meat, 1 to 11⁄2 hours. Remove and rest pan on a cooling rack for 10 minutes. Remove foil and transfer roll to a cutting board. Cut into 3⁄4-in (2 cm) thick slices and serve with Cranberry Mostarda, if desired. Recipe follows.