APRICOT AND SHAVED FENNEL SALAD WITH BLUE CHEESE
Ingredients
Serves 4
APRICOT BASIL DRESSING:
4 fresh apricots, pitted and coarsely chopped
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) champagne vinegar
2 tbsp (30 ml) liquid honey
5 basil leaves
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) ground black pepper
SALAD:
1 cup (250 ml) mixed baby salad greens, washed and spun dry
½ fennel bulb, thinly shaved on a mandolin
2 fresh apricots, pitted and cut into wedges
¼ cup (60 ml) crumbled blue cheese
¼ cup (60 ml) torn basil leaves
Instructions
- Combine DRESSING ingredients in a food processor or blender and purée until smooth. Adjust seasonings to taste. Transfer to a covered container. Can be refrigerated for up to 3 days. Makes 1 cup (250 ml).
- To make SALAD: Combine salad greens and shaved fennel in a large salad bowl. Drizzle with 2 tbsp (30 ml) Apricot Basil Dressing. Gently toss and divide among 4 salad plates.
- Divide apricot wedges among plates and scatter with crumbled blue cheese and torn basil leaves.
- Drizzle each plate with an additional 1 tbsp (15 ml) of dressing. Refrigerate remaining dressing for another use. Serve immediately.
Drink Pairings
BEEF WELLINGTON SERVED WITH MERLOT SAUCE
Ingredients
Serves 6 to 8
TENDERLOIN WITH MUSHROOMS DUXELLES
2 to 2½ lbs (1 to 1.25 kg) centre-cut beef tenderloin, about 7-in x 3½-in (18 x 9 cm) olive oil, to grease pan
salt and freshly ground black pepper
3 tbsp (45 ml) unsalted butter
3 cups (750 ml) button mushrooms, cleaned and chopped
1 large shallot, peeled and minced
1 large garlic clove, minced
1 sprig thyme
⅓ cup (75 ml) port or dry sherry, to deglaze pan
8 thin slices Parma ham or prosciutto
PASTRY
1 x 500 g package puff pastry, 2 sheets
¼ cup (60 ml) all-purpose flour, divided
3 egg yolks, divided
MERLOT SAUCE
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) butter
1 cup (250 ml) diced celery
1 cup (250 ml) peeled and diced carrots
1 cup (250 ml) diced sweet onions
2 cups (500 ml) Merlot
2 cups (500 ml) beef stock
2 sprigs each, fresh rosemary, thyme and parsley
salt and freshly ground black pepper
Instructions
- Heat oven to 425 F (220 C). Place tenderloin in a lightly oiled roasting pan. Generously season with salt and black pepper. Roast in centre of oven, uncovered, for 30 minutes or until a meat thermometer registers 130 F (54 C) when inserted into centre. Remove pan and rest at room temperature until pan is slightly cooled. Cover and refrigerate for 30 minutes.
- For Mushroom Duxelles, place chopped mushrooms in a food processor fitted with a metal blade and pulse until mushrooms are finely minced but not puréed. Melt butter in a large frying pan. Add mushrooms, shallot, garlic and thyme and sauté over medium-low heat for 5 minutes or until mushrooms have released liquid and are starting to cook dry. Deglaze pan with port and raise heat to high to evaporate liquid. Remove from heat and discard thyme. Add salt and pepper, to taste. Transfer to bowl, cool, cover and refrigerate until ready to use. Can be refrigerated for several days.
- Lay a couple of overlapped sheets of plastic wrap on a clean surface. Overlap Parma ham or prosciutto slices in a row down centre. Spread half the Duxelles in an even layer over top of ham or prosciutto. Place cooled tenderloin crosswise over top and spread with remaining Duxelles. Draw edges of plastic wrap together over top of meat to tightly encase tenderloin in ham or prosciutto. Twist ends of wrap to tightly seal. Refrigerate while rolling out pastry.
- To make Pastry, lightly dust work surface with a little flour. Roll out 1 sheet puff pastry into a rectangle large enough to wrap tightly around tenderloin with a slight overlap to seal. Brush edges of pastry with 2 egg yolks whisked with 1 tsp (5 ml) water. Reserve extra. Remove plastic wrap from beef and place in centre of pastry. Carefully gather up edges and firmly wrap beef in pastry. Then press seams and ends together to tightly seal. Place seamside down on a work surface. Set aside.
- Add a little more flour to clean work surface. Roll out second sheet of pastry into a rectangle slightly larger than the first. Cut out shapes and designs with a sharp paring knife. Brush with egg yolk mixture and arrange cut-outs decoratively over top of pastry-wrapped tenderloin.
- In a small dish, whisk remaining egg yolk. Lightly and evenly brush over entire surface of pastry to fully and evenly coat. Refrigerate uncovered for 45 minutes, or up to 24 hours.
- When ready to bake, preheat oven to 400 F (200 C). Bake tenderloin uncovered for 20 to 25 minutes until pastry is deep golden and beef registers 140 to 155 F (60 to 68 C) on a meat thermometer when inserted into centre. Remove from oven and rest on a rack for 10 to 15 minutes.
- While tenderloin is baking, prepare Merlot Sauce. Heat oil and butter in a large saucepan. Add celery, carrots and sweet onions. Sauté over medium heat stirring occasionally until golden. Deglaze saucepan with Merlot. Add beef stock and sprigs of herbs and bring to a boil. Cover, reduce heat and simmer for 30 minutes for flavours to blend. Strain and discard vegetables and herbs. Return sauce to pan. Boil vigorously until reduced by half. Add salt and pepper, to taste. Cover to keep warm.
- Once tenderloin has rested, transfer to a cutting board and cut into thick slices. Serve with Merlot Sauce, steamed green beans and roasted carrots.
Drink Pairings
CAPPUCCINO SHORTBREAD WITH CHOCOLATE
Ingredients
Serves 36 cookies
4 tsp (20 ml) instant coffee
1 cup (250 ml) butter, softened
½ cup (125 ml) sugar
½ tsp (2 ml) vanilla
1¾ cups (425 ml) all-purpose flour
¼ cup (60 ml) cornstarch
¼ lb (125 g) semi-sweet chocolate
Instructions
- Preheat oven to 325 F (160 C). Grind instant coffee finely in a mortar and pestle. With an electric mixer, beat butter, sugar and coffee together until fluffy. Add vanilla. Slowly beat in dry ingredients and mix until well incorporated.
- Using about 1 tbsp (15 ml) sized dollop, form between palms of both hands into bean shapes. Place on a parchment-lined baking sheet and score lightly down the back of each cookie with a thick knife edge. Bake for about 15 minutes, or until edges just start to brown. Remove and allow to cool on a rack.
- Melt chocolate and dip end of cookie. Place on a cookie sheet lined with wax paper and set in the freezer for about 5 minutes to set the chocolate.
Drink Pairings
BROWN BUTTER BOURBON BUTTERSCOTCH PUDDING
Ingredients
Serves 8
PUDDING:
¼ cup (60 ml) unsalted butter
½ vanilla bean, split lengthwise, seeds scraped out
¾ cup+3 tbsp (220 ml) light brown sugar, divided
2½ cups (625 ml) whipping cream, plus extra for garnish (optional)
1 cup (250 ml) whole milk
4 tsp (20 ml) bourbon
½ tsp (1 ml) salt
6 large egg yolks
¼ cup (60 ml) cornstarch
2 graham crackers or ginger snap cookies, crumbled, for garnish (optional)
SAUTÉED THYME APPLES:
2 McIntosh or Golden Delicious apples
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) fresh thyme leaves
½ tsp (1 ml) finely grated orange zest
1 pinch salt
Instructions
- To make PUDDING: Melt butter in a small frying pan over medium heat. Once melted, stir in vanilla seeds. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 2 to 4 minutes. Whisk in 3⁄4 cup (175 ml) brown sugar and cook, stirring frequently, until sugar is dissolved, about 3 to 4 minutes. Add cream, milk, bourbon and salt. If mixture seizes, just keep stirring over heat until smooth. Once mixture just begins to simmer, remove from heat and set aside.
- In a large bowl, whisk together egg yolks, cornstarch and remaining 3 tbsp (45 ml) sugar until smooth. While continually whisking, slowly add hot cream mixture. Wipe out saucepan then strain mixture through a fine mesh sieve back into saucepan. Cook over medium heat, stirring frequently, until mixture begins to thicken, about 5 to 6 minutes. Mixture should thickly coat a spatula.
- Place eight 6oz (180ml) ramekins on a small baking sheet and carefully divide pudding mixture evenly among ramekins. Refrigerate uncovered to chill and set, about 3 to 4 hours.
- When ready to serve, prepare Sautéed Thyme Apples. Core and cut apples into 8 wedges. Cut each wedge in thirds crosswise.
- Heat butter in a large frying pan over medium heat. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 2 to 4 minutes. Add sugar and stir until dissolved. Add apples, thyme, orange zest and salt. Cook, stirring and turning apples occasionally, until apples are just tender when pierced with tip of a knife, about 3 to 5 minutes.
- Serve chilled puddings topped with a spoonful of warm apples. Garnish with a dollop of whipped cream and a sprinkle of cookie crumbs, if desired.
Drink Pairings
BROWN BUTTER AND SAGE MARSHMALLOWS WITH PUMPKIN HOT CHOCOLATE
Ingredients
Serves 4 with marshmallows to spare
MARSHMALLOWS:
½ cup (125 ml) unsalted butter
vegetable oil, for greasing pan
2 cups (500 ml) water, divided
½ tsp (2 ml) vanilla extract
6 × ¼ oz (7 g) packages unflavoured powdered gelatin
2 tbsp (30 ml) chopped fresh sage
28 oz (840 g) granulated sugar, about 4 cups (1L)
1 tsp (5 ml) kosher salt
1 cup (250 ml) clear corn syrup
icing sugar, for dusting
ADULT PUMPKIN HOT CHOCOLATE:
¼ cup (60 ml) each lightly packed light brown sugar and cocoa powder
2 tsp (10 ml) arrowroot starch or cornstarch
¼ tsp (1 ml) salt
4 cups (1 L) skim milk or unsweetened almond milk
¼ tsp (1 ml) vanilla extract
⅔ cup (150 ml) pumpkin purée
Spicebox Spiced Whisky or Forty Creek Cream, to taste (optional)
Instructions
- To make MARSHMALLOWS: Melt butter in a medium-sized saucepan over medium heat. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 8 to 10 minutes. Transfer to a heatproof bowl and let cool to room temperature.
- Lightly grease a 9 x 13-in (23 x 33 cm) pan with vegetable oil and set aside.
- Stir together 1 cup (250 ml) water and vanilla in a bowl of an electric stand mixer fitted with a whisk attachment. Sprinkle gelatin over and set aside.
- In a food processor, pulse together sage with sugar until sage is very finely chopped.
- In a medium-sized, heavy-bottomed saucepan, combine sage-sugar, salt, corn syrup and remaining 1 cup (250 ml) water. Cook over medium heat, gently stirring constantly, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer. Remove pot from heat and let syrup stand until it cools to 210 F (99 C).
- Once sugar mixture has cooled, pour into mixing bowl with gelatin mixture. With whisk attachment, whip on medium speed until more than doubled in size, about 8 minutes.
- Add brown butter, 1 tbsp (15 ml) at a time, waiting until incorporated before adding next spoonful. Add browned bits of milk solids as well. Once all butter has been added, turn up speed to high for a few moments to ensure it’s well incorporated. Pour marshmallow mixture into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge air bubbles. Place 2 tbsp (30 ml) icing sugar in a fine mesh sieve and generously dust top of marshmallow. Cover with plastic wrap and refrigerate marshmallow allowing them to firm overnight.
- Generously dust work surface with icing sugar. Remove plastic wrap and invert marshmallow top down on work surface. Dust exposed bottom of marshmallow generously with more icing sugar. Oil a sharp knife or pizza cutter and cut marshmallow into 1-in (2.5 cm) strips. Cut each strip at 1-in (2.5 cm) increments. Toss marshmallows with more icing sugar to prevent from sticking. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.
- When ready to enjoy marshmallows, make ADULT PUMPKIN HOT CHOCOLATE: In a small bowl whisk together brown sugar, cocoa powder, starch and salt.
- Whisk together milk, vanilla extract and pumpkin purée in a medium saucepan over medium heat, whisking occasionally, until steaming.
- Add 2 tbsp (30 ml) warm milk mixture to cocoa mixture and whisk until smooth. Whisk cocoa mixture into milk in saucepan, bring to a simmer and let cook, whisking occasionally, for 5 minutes. Hot chocolate should thicken up slightly.
- To serve, divide hot chocolate among serving mugs. If desired, add a dash of spiced whisky or cream liqueur to each mug and top with 2 marshmallows and enjoy warm.
Featuring
AVOCADO LIME PARFAITS
Ingredients
Serves 8
2 cups (500 ml) whipping cream
¾ cup (175 ml) sweetened condensed milk, chilled, divided
5 tbsp (75 ml) berry sugar, divided
1 tsp (5 ml) vanilla extract
2 large, ripe Haas avocados
1 tbsp (15 ml) lime zest
3 tbsp (45 ml) lime juice
1 lime, cut into wedges, for garnish
Instructions
- Place whipping cream in a large, chilled mixing bowl. With an electric mixer, whip cream until soft peaks form. Gradually beat in ½ cup (125 ml) chilled condensed milk until firm peaks form. Beat in 2 tbsp (30 ml) sugar and vanilla and transfer to a piping bag filled with a 1A piping tip. Refrigerate while preparing avocado purée.
- Peel avocados and remove the pits. Coarsely chop and place in a blender or food processor along with ¼ cup (60 ml) remaining sweetened condensed milk and sugar. Pulse until blended, scraping down sides of bowl with a spatula. Add lime zest, reserving a little for garnish, and lime juice. Continue to pulse until very smooth. Transfer to a piping bag filled with a 1A piping tip.
- To assemble, line up 8 x 6 oz (175 ml) glasses. Pipe about 3 tbsp (45 ml) avocado purée into the bottom of each glass. Pipe a layer of whipped cream on top of avocado making sure to evenly cover avocado to prevent it from discolouring. Add another layer of avocado and top with a thick layer of cream. Garnish with a little lime zest and a wedge of lime. Refrigerate until ready to serve. Best served the same day.
Drink Pairings
BRAISED LENTIL-STUFFED YAMS
Ingredients
Serves 4
4 medium-sized jewel yams
2 tbsp (30 ml) extra-virgin olive oil
1 medium-sized yellow onion, diced
2 garlic cloves, minced
1 sprig fresh thyme
2 cups (500 ml) black beluga lentils
2 cups (500 ml) vegetable broth
1½ cups (375 ml) crisp white wine
1 tsp (5 ml) ground cumin
3 cups (750 ml) baby spinach, baby kale or baby chard
salt and pepper, to taste
⅓ cup (75 ml) crumbled sheep’s milk feta
⅓ cup (75 ml) chopped, salted, roasted pistachios
2 tsp (10 ml) toasted sesame seeds
ground sumac, chopped flat-leaf parsley and finely grated lemon zest, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Prick each yam a few times with a fork and place on a baking sheet. Bake until yam skins start to wrinkle and a knife easily pierces through flesh, about 35 to 50 minutes. Cooking time will vary depending on size of yams.
- Meanwhile, prepare lentils. In a large saucepan, warm olive oil over medium heat. Add onion and cook until translucent and softened, about 5 minutes. Add garlic and thyme and continue to cook another minute.
- Stir in lentils, then add broth, white wine and cumin. Stirring occasionally, bring lentil mixture to a simmer. Reduce heat to low, cover and cook, stirring occasionally, until lentils are tender, about 35 to 40 minutes.
- Strain and discard any extra cooking liquid. Return lentils to cooking pot, remove from heat, discard thyme stem and stir baby spinach (or kale, or chard) into warm lentil mixture, allowing spinach to wilt slightly. Season to taste with salt and pepper.
- When ready to serve, slice each yam along top lengthwise. Open and stuff with warm lentil mixture before topping with a sprinkle of feta, pistachios and sesame seeds. For an extra flourish and seasoning, garnish with a pinch of sumac, chopped parsley and lemon zest, if desired. Serve warm as a light meal or a hearty side dish.
Drink Pairings
BEET AND CHEDDAR LASAGNA
Ingredients
Serves 6
1 lb (500 g) red beets
3 sprigs fresh thyme
2 garlic cloves
salt and pepper, to taste, plus extra
1¼ lbs (625 g) red Swiss chard, stalks trimmed
⅔ cup (150 ml) unsalted butter, divided
1 ⅓ cups (325 ml) all-purpose flour
2 cups (500 ml) whole milk
2 cups (500 ml) grated sharp cheddar
2 tbsp (30 ml) dry mustard
1 tsp (5 ml) Worcestershire sauce
1 pinch crushed red pepper flakes
12 oven-ready, whole wheat lasagna noodles
¼ cup (60 ml) quick rolled oats
¼ cup (60 ml) chopped hazelnuts. toasted
2 tbsp (30 ml) grated Pecorino Romano cheese
1 pinch nutmeg
1 tsp (5 ml) chopped fresh thyme
Instructions
- Add beets, thyme, garlic, good pinch of pepper and a few generous pinches of salt to large saucepan. Cover with cold water and bring to simmer over medium-high heat. Cook until beets are tender, about 20 to 30 minutes depending on size. With a slotted spoon, remove beets to a bowl to cool. Once cool enough to handle, peel and slice crosswise into ¼-in (0.5 cm) thick slices. Set aside.
- In batches, add chard leaves to saucepan of water and cook until wilted, about 1 minute. Remove and transfer immediately to bowl of ice water. Drain well, roughly chop and set aside.
- To make a béchamel sauce, in small saucepan over low heat, melt ⅓ cup (75 ml) butter. Whisk in ⅔ cup (150 ml) flour. Cook, stirring constantly for 2 minutes allowing to cook but not brown. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in cheddar to melt. Stir in mustard powder, Worcestershire and red pepper flakes. Season with salt and pepper before setting aside.
- To make crumble topping, in a small bowl stir together remaining ⅔ cup (150 ml) flour, oats and hazelnuts. With fingertips work in remaining ⅓ cup (75 ml) butter and Pecorino Romano cheese before seasoning with nutmeg, salt and pepper.
- Preheat oven to 350 F (180 C) while assembling lasagna. Spread a layer of béchamel sauce over bottom of a 2 qt (2 L) casserole dish. Top with a layer of sliced beets then layer of cooked chard. Season with salt, pepper and sprinkle of fresh thyme before covering with 3 lasagna noodles, cutting noodles to fit. Continue layering until dish is full, about 3 or more times, ending with layer of béchamel. Cover surface with crumble topping. Bake until bubbling and golden, about 30 to 45 minutes. Serve warm.
Drink Pairings
AHI TUNA POKE CONE
Ingredients
Serves 12
MISO SESAME CONES:
¼ cup (60 ml) butter
½ cup (125 ml) corn syrup
1 tbsp (15 ml) miso paste
½ tbsp (7 ml) sesame oil
1 pinch each,salt and black pepper
¼ cup (60 ml) all-purpose flour, sifted
½ tbsp (7 ml) ground ginger
¼ cup (60 ml) black, white or mixed sesame seeds
AHI TUNA POKE:
¼ cup (60 ml) Japanese shoyu
½ tbsp (7 ml) sambal oelek
1 tsp (5 ml) wasabi
1 tsp (5 ml) sesame oil
2 garlic cloves, finely minced
1½-in (4 cm) piece ginger root, peeled and finely minced
3 green onions, thinly sliced
½ medium white or sweet onion, peeled and finely diced
1 lb (500 ml) ahi tuna, cut into ¼ -in (0.5 cm) dice
2 tbsp (30 ml) chopped dry-roasted macadamia nuts, optional
caviar, tobiko or masago, for garnish, optional, available at Asian supermarkets
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper or a silicone mat.
- Melt butter and corn syrup in a medium-sized saucepan over medium heat, stirring until mixed together. Do not boil. Remove from heat and whisk in miso paste and sesame oil. While stirring continuously, add flour and mix until smooth. Stir in ginger and sesame seeds.
- Drop in 1 tbsp (15 ml) portions on prepared baking sheet, spacing about 2 or 3-in (5 to 8 cm) apart, as they will spread. Bake 10 minutes, then remove from oven and cool slightly until firm enough to flip over, about 2 minutes. Bake one more minute.
- Remove from oven, cool slightly until firm enough to handle and form into small cones while warm. If they start to get too hard to shape, return to oven to soften a bit. Once shaped, set on a rack to cool.
- In a bowl, combine shoyu, sambal oelek, wasabi, sesame oil, garlic, ginger root, green onions and white onion. Add the ahi tuna and toss until well combined. Cover and refrigerate for an hour. To serve, fill cones with poke mixture and garnish with caviar, tobiko or masago.
Drink Pairings
BABY BACK RIBS WITH HOMEMADE BARBECUE SAUCE
Ingredients
Serves 6
BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) ground pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) dry mustard
¼ cup (60 ml) brown sugar
1 small yellow onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) ketchup
RIBS:
3 x 2 lbs (1 kg) racks baby back ribs
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) ground black pepper
Instructions
- Combine BARBECUE SAUCE ingredients in a medium-sized, heavy-bottomed saucepan. Stir and bring to a boil, cover and reduce heat, simmer for 30 minutes, stirring often. Remove from heat and cool slightly. Transfer to food processor or blender and purée until smooth. Place in a sealed container and refrigerate until ready to use. Can be refrigerated for 1 week.
- To make RIBS: Preheat oven to 300 F (150 C). Remove silverskin from underside of ribs and trim off any excess fat. Rub ribs with vegetable oil, salt and pepper, and wrap in a single layer of foil. Bake for 1 hour.
- About 15 minutes before the end of baking, grease grill and preheat barbecue to 350 F (180 C).
- Remove ribs from foil package and generously baste with Barbecue Sauce. Place on greased grill and reduce heat to 300 F (150 C). Barbecue ribs over low heat, constantly basting with Barbecue Sauce. Flip ribs several times during grilling until they are sticky and caramelized with sauce. Remove to a cutting board. Cut ribs between the bones into pieces and serve.