Honey Mustard-Glazed Ham
Ingredients
Serves 6
5 lb (2.27 kg) bone-in half ham, skin removed (do not trim fat)
¼ cup (60 ml) water
1 cup (250 ml) butter
4 garlic cloves, minced
1 whole rosemary sprig, plus extra for garnish
1 cup (250 ml) grainy Dijon mustard
1½ cups (375 ml) honey
½ cup (125 ml) brown sugar
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) cayenne pepper
2 tsp (10 ml) black pepper
3 tbsp (45 ml) hot sauce
Instructions
- Using a sharp knife, carefully score a 1-in (2.5 cm) diamond pattern into the fat of the ham, ¼-in (0.5 cm) deep.
- Place ham on a rimmed, parchment-lined baking sheet and let it come to room temperature, about 1 to 2 hours.
- Preheat oven to 325 F (170 C).
- Pour ¼ cup (60 ml) water onto baking sheet with ham and cover entire sheet with foil. Transfer to oven and bake for 20 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Cook until butter is light brown, watching carefully and stirring occasionally; timing will vary depending on stove.
- Add garlic and 1 rosemary sprig and cook until fragrant, about 30 seconds. Stir in mustard, honey, brown sugar, spices and hot sauce. Bring to a simmer, then remove from heat and set aside.
- Remove ham from oven and remove foil. Brush a quarter of the glaze over ham, making sure to spread it into scored areas.
- Return ham to oven and bake, uncovered, for about 1½ to 2 hours, or until ham reaches an internal temperature of 145 F (63 C). Glaze ham every 10 to 15 minutes, rewarming glaze if it cools too much to brush on ham.
- Once ham is cooked, remove from oven and let rest for 10 minutes before slicing. Transfer to a serving platter and garnish with whole rosemary sprigs.
Drink Pairings
Hot Smoked Salmon & Cucumber Sandwiches
Ingredients
Serves 6 sandwiches
1 cup (250 ml) flaked hot smoked salmon
1 large shallot, finely chopped
2 tbsp (30 ml) Kewpie (Japanese) mayonnaise* (An egg yolk-based Japanese mayonnaise. Available at most grocery stores)
1 tbsp (15 ml) lemon juice
salt and freshly ground black pepper, to taste
6 Persian cucumbers
¼ cup (60 ml) cream cheese, room temperature
6 slices white sandwich bread
Instructions
- In a medium bowl, stir together smoked salmon, shallot, mayonnaise and lemon juice until combined. Season with salt and pepper to taste. Set aside.
- Using a vegetable peeler, peel long thin strips of cucumbers lengthwise. Avoid using core of cucumber, as it holds all the seeds and is very wet. Lay cucumber strips on a paper towel-lined plate and pat dry with additional paper towel. Set aside.
- Spread cream cheese evenly over each slice of bread. Lay several cucumber strips over cream cheese, making sure they overlap slightly. Pat down gently and turn slices of bread over. Cucumber side will form outside of sandwich.
- Spread half the slices of bread, on the non-cucumber side, evenly with reserved salmon filling. Then place another slice of bread, cucumber facing up, on top of filling. Gently cut off crusts and cut sandwiches into triangle halves. Repeat with remainder of bread and salmon. Transfer to a serving tray and enjoy.
Drink Pairings
Creamed Peas
Ingredients
Serves 6
¼ cup (60 ml) butter, divided
¼ cup (60 ml) finely chopped onion
Pinch ground nutmeg
¾ tsp (4 ml) kosher salt
3 tbsp (45 ml) flour
2 cups (500 ml) whole milk, warmed
1 lb (500 g) frozen peas
Chopped green herbs, such as parsley, mint and/or chives, for garnish
Instructions
- In a medium saucepan, over medium-high heat, melt 3 tbsp (45 ml) butter then stir in onion, nutmeg and salt. Add flour, stirring until no lumps remain.
- Whisk in milk in small additions, whisking after each addition to prevent lumps. Once all milk has been added, bring to a boil, whisking constantly. Then reduce heat to low and simmer for 5 to 10 minutes, or until thickened. Set aside but keep warm.
- In a large sauté pan, heat remaining 1 tbsp (15 ml) butter over medium heat. Add peas and stir to coat. Cover and cook for about 5 minutes, or until heated through, stirring occasionally.
- Mix sauce into peas, then taste and adjust seasoning, as desired.
- Transfer to a serving bowl and garnish with chopped herbs.
Drink Pairings
Radish Tea Sandwiches
Ingredients
Serves 8 sandwiches
¼ cup (60 ml) unsalted butter, room temperature
½ tsp (2.5 ml) lemon zest
½ tsp (2.5 ml) Maldon sea salt flakes
8 red radishes
8 slices white sandwich bread
½ cup (125 ml) flat-leaf parsley leaves
Instructions
- In a small bowl, stir together butter, lemon zest and salt until well combined. Set aside.
- Slice radishes paper thin with a mandoline. You will need about 60 slices total. Place on a paper towel-lined plate and blot dry.
- Using a 1½ or 2-in (3.75 or 5 cm) round cookie cutter, cut 2 rounds out of each slice of bread, avoiding crust.
- To assemble, lightly butter half the bread rounds with a thin swipe of lemon butter. Top with a radish and a leaf or two of parsley. Lightly butter one side of another bread round, then place butter side down on top of parsley. Repeat with remaining bread rounds. Generously butter top of sandwich with more lemon butter; this is where radish rose will be placed. Take 6 radish slices and cut them in half so that you have 12 half circles. Fan out 4 radish half circles slightly so pieces are staggered a bit side by side. Take one end and start rolling. Place on top of buttered tea sandwich. Take 4 more radish half circles and fan out slightly. Place them around one side of the center of the radish rose. Take the last 4 half circles and place them around the other side. Repeat with remaining radish slices.
- Transfer to a serving plate and serve immediately, or cover sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.
Drink Pairings
Brown Butter & Brown Sugar Carrots
Ingredients
Serves 6
¼ cup (60 ml) butter
1 garlic clove, minced
8 large carrots, peeled and cut into ½-in (1.25 cm) slices on the bias
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) Champagne vinegar
1 sprig thyme
chopped parsley, for garnish
Instructions
- In a large sauté pan, melt butter over medium-high heat, then continue cooking until butter is a medium brown colour and smells nutty. Watch carefully, stirring occasionally; timing will vary depending on stove. Remove from heat, add garlic and let sit for 10 to 15 seconds, or until fragrant.
- Add remaining ingredients, except parsley, and toss to coat. Cover and cook over low heat, tossing occasionally, for 25 to 30 minutes, until carrots are just tender. Remove lid and increase heat to medium-high. Reduce any liquid until it reaches a glaze consistency, tossing to coat. Taste and adjust seasoning, as desired. Remove from heat and transfer to a serving platter. Garnish with chopped parsley.
Drink Pairings
Matcha Mochi Cake Bites
Ingredients
Serves 24
cooking spray, for greasing
4 large eggs
2 tsp (10 ml) vanilla extract
2 cups (500 ml) whole milk
2 cups (500 ml) granulated sugar
1½ tbsp (22 ml) matcha powder
1 lb (500 g) sweet rice flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) kosher salt
½ cup (125 ml) unsalted butter, melted
1 x 14 oz (400 ml) can coconut milk
½ cup (125 ml) unsweetened shredded coconut
½ tsp (2.5 ml) Maldon sea salt flakes
Dried Pineapple Flowers, for garnish, make ahead, recipe follows (optional)
½ small pineapple, trimmed and skin removed
Instructions
- Preheat oven to 350 F (180 C). Spray a 9 x 13-in (23 x 33 cm) baking sheet generously with cooking spray. Set aside.
- In a medium bowl, whisk together eggs, vanilla and milk. In a large bowl, whisk together sugar and matcha until well combined. Whisk in sweet rice flour, baking powder and kosher salt. Pour egg and milk mixture into dry mixture, stirring with a wooden spoon or rubber spatula until well combined. Add melted butter and coconut milk and stir together until fully incorporated. Pour batter into prepared pan and rap pan on work surface a couple of times to release any air bubbles. Evenly sprinkle shredded coconut and Maldon salt on top.
- Being careful not to jiggle pan too much so coconut does not sink into batter, gently transfer to oven and bake until mochi is set and golden brown on top, about 1 hour. Set pan on a wire rack to cool completely to room temperature. With an oiled knife (to minimize sticking), cut mochi into 24 pieces. Mochi pieces may be stored for up to 3 days in an airtight container at room temperature.
- To serve, transfer mochi to a serving platter and top each piece with a Dried Pineapple Flower, if using.
- To prepare Dried Pineapple Flowers, Preheat oven to 200 F (93 C). Place a large wire cooling rack over a large baking sheet and set aside.
- Using a very sharp knife or mandoline, slice pineapple crosswise into very thin rounds. Set slices on a paper towel-lined baking sheet and pat dry with additional paper towel to remove as much moisture as possible. Carefully lay as many slices of pineapple as will fit on cooling rack set over baking sheet, taking care not to overlap them. Transfer to oven and allow to dry out for 1½ to 2½ hours, until slices are dried and crisp on edges, but still malleable. Remove dried pineapple slices from oven one at a time, pinching together centre of slice to create a ruffled petal look, and place each slice inside the cup of a mini muffin pan. Allow slices to fully dry in muffin pan so they will hold a flower shape. Repeat with remaining pineapple slices. Dried pineapple flowers will keep in an airtight container for up to 1 week at room temperature.
Drink Pairings
Peas Parade
Ingredients
Serves 2 to 4
4 cups (1 L) water
2 tsp (10 ml) table salt
2 cups (500 ml) frozen green peas, thawed
4 to 6 yellow, orange and/or purple carrots, peeled, cut into thin spears about 3-in (8 cm) long
Tangy, Creamy Dressing, make ahead, recipe follows
1 cup (250 ml) mayonnaise
3 tbsp (45 ml) ketchup
1 to 2 tsp (5 to 10 ml) chili oil, to taste
1 tsp (5 ml) Worcestershire sauce
¼ tsp (1 ml) paprika
1 cup (250 ml) snap peas or English peas in pods
½ cup (125 ml) red and yellow bell peppers, cut into ½-in (1.25 cm) cubes
¼ cup (60 ml) pickled cocktail onions
1 cup (250 ml) pea shoots
Pea Purée, make ahead, recipe follows
¼ cup (60 ml) butter
1 shallot, coarsely chopped
1 garlic clove, crushed
2 cups (500 ml) frozen green peas
1 cup (250 ml) clear chicken or vegetable stock
salt and white pepper, to taste
½ cup (125 ml) microgreens
2 tbsp (30 ml) chopped fresh mint leaves
Instructions
- Prepare an ice bath. In a small saucepan, bring water and salt to a boil. Add thawed green peas and cook until peas float to top, about 45 to 60 seconds. Using a sieve, scoop peas from boiling water and immediately shock in ice bath for about 5 minutes. Scoop out peas and set aside. Do not discard boiling water or ice bath.
- In same saucepan, add carrots to boiling water and cook for 5 minutes. Using a sieve, scoop out carrots and shock in ice bath for 5 to 7 minutes. Strain carrots and set aside. Discard boiling water and ice bath.
- To assemble, spoon 2 to 3 tbsp (30 to 45 ml) Tangy, Creamy Dressing onto plate. Arrange peas, carrots, snap or English peas, peppers and onions over dressing. Top with pea shoots.
- Spoon Pea Purée beside salad or pipe onto serving plate with a piping bag or squeeze bottle as desired. Garnish with microgreens and mint.
- TO MAKE THE TANGY, CREAMY DRESSING: In a small bowl, mix all ingredients together until fully blended. Use immediately or store in an airtight jar and refrigerate for up to 1 week. Makes about 1¼ cups (310 ml)
- TO MAKE THE PEA PURÉE: In a medium saucepan over medium heat, melt butter. Add shallot and garlic and cook until translucent, but not browned, about 2 to 3 minutes. Add frozen peas and stock. Season with salt and pepper to taste and bring to a boil. Reduce heat and simmer for 5 minutes. Turn off heat and set aside about ¼ cup (60 ml) stock from saucepan. Using a sieve, strain out cooked peas, garlic and shallot, discarding remaining stock in saucepan. Transfer vegetables to a food processor or blender, and blend until smooth and no lumps remain. Add reserved stock, 1 tbsp (15 ml) at a time as needed to blend to desired consistency. Serve warm, or cool to room temperature and use as desired. Any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat or bring to room temperature before serving. Makes about 2 cups (500 ml)
Drink Pairings
Strawberry Hibiscus Curd Tarts
Ingredients
Serves about 30 tarts
¾ lb (340 g) strawberries, plus extra sliced strawberries for garnish (optional)
1 cup (250 ml) granulated sugar, divided
1½ tbsp (22 ml) dried hibiscus flowers
3 large eggs + 2 large egg yolks
2 tbsp (30 ml) lime juice
2 tsp (10 ml) cornstarch
6 tbsp + ½ cup (90 + 125 ml) unsalted butter, cut into cubes, divided
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) almond extract
1½ cups (375 ml) all-purpose flour
¾ cup (175 ml) almond flour
½ cup (125 ml) whipping cream
Instructions
- Start by making strawberry hibiscus curd. In a blender, purée strawberries until smooth. Pass strawberry purée through a fine mesh sieve into a bowl, discarding whatever remains in sieve. You should have at least ¾ cup (175 ml) purée. Set aside.
- Pulse ½ cup (125 ml) sugar and dried hibiscus in a food processor until hibiscus is finely ground.
- Prepare a double boiler by fitting a heatproof bowl over a large pot filled with at least 1-in (2.5 cm) simmering water. Take care that bowl does not touch water. Remove bowl to a work surface, and in it whisk together hibiscus-sugar, ¾ cup (175 ml) strawberry purée, eggs, egg yolks, lime juice and cornstarch. Return bowl to pot of water and adjust heat to medium-high. Cook, whisking continuously, until mixture thickens and reaches 170 F (77 C) on a thermometer, about 4 to 5 minutes. Remove bowl from heat and strain curd through a fine mesh sieve into a medium bowl, using a rubber spatula to push as much through sieve as possible. Discard anything remaining in sieve. Add 6 tbsp (90 ml) butter, 1 cube at a time, to the warm curd, whisking to make sure each piece is fully melted and incorporated before adding next piece. Cover entire surface of curd with plastic wrap and refrigerate while making tart shells.
- Preheat oven to 350 F (180 C).
- In a stand mixer fitted with the paddle attachment, beat together remaining ½ cup (125 ml) sugar, ½ cup (125 ml) butter, salt, vanilla extract and almond extract until well combined. Add flours and continue stirring on low speed until mixture clings together when squeezed. Press a firmly packed, rounded tablespoon of crust mixture into bottom and up sides of each cup in a mini muffin pan. Place muffin pan in freezer for 15 minutes. Transfer to oven and bake until tart shells are golden brown, about 12 to 18 minutes. Transfer pan to a wire rack and let tart shells cool in pan to room temperature.
- Once cooled, carefully remove tart shells from muffin pan and place on a platter. Divide curd evenly into shells and refrigerate for at least 1 hour or up to 1 day before serving.
- To serve, whip cream to soft peaks. Place a dollop of cream on each tart and garnish with some sliced strawberry, if desired.
Drink Pairings
Smoked Salmon & Cucumber Salad with Sriracha Aioli
Ingredients
Serves 3 to 4
Sriracha Aioli, make ahead, recipe follows
4 oz (125 ml) cream cheese, softened
2 garlic cloves, chopped
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha
salt and pepper, to taste
2 English cucumbers, thinly sliced lengthwise into strips
7 oz (200 g) thinly sliced smoked salmon, cut into roughly 4-in (10 cm) strips
½ cup (125 ml) Pickled Onions, make ahead, recipe follows
½ cup (125 ml) lukewarm water
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) table salt
½ cup (125 ml) apple cider vinegar
1 red onion, thinly sliced
1 to 2 tbsp (15 to 30 ml) capers, to taste
¼ cup (60 ml) fresh dill leaves
½ cup (125 ml) curly endive leaves
Instructions
- TO MAKE SRIRACHA AIOLI: Using a hand blender or food processor, blend all ingredients until smooth. Use immediately or store in an airtight container and refrigerate for up to 3 days. Makes about ¾ cup (175 ml)
- Spoon 2 tbsp (30 ml) Sriracha Aioli onto each serving plate. Roll cucumber into curls and arrange over aioli.
- Make smoked salmon rosettes by stacking roughly 3 to 4 smoked salmon strips on top of each other, about ½-in (1.25 cm) askew. Roll from one end to the other. Using a sharp knife, carefully cut rolled salmon in half. Placing cut edge on plate, lightly flare out top edges of rolled salmon halves into rosettes. Place as desired around cucumber curls.
- Top with Pickled Onions and capers to taste, then garnish with dill and curly endive as desired.
- TO MAKE PICKLED ONIONS: In a large non-reactive bowl, stir together water, sugar, salt and vinegar until sugar is dissolved. Add onion and mix well. Cover and refrigerate for at least 1 hour before serving. Will keep in refrigerator in an airtight non-reactive container for up to 1 week. Makes about 1 cup (250 ml)
- Using a piping bag or squeeze bottle, pipe remaining Sriracha Aioli around salad to decorate.
Drink Pairings
Herb Parmesan Scones
Ingredients
Serves 15 scones
1¼ cups (310 ml) spelt flour
1¼ cups (310 ml) all-purpose flour, plus extra as needed
1½ tsp (7 ml) fine sea salt
1 tbsp (15 ml) baking powder
½ cup (125 ml) unsalted butter, chilled, cut into cubes
1⅓ cups (325 ml) plain Greek yogurt
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh tarragon leaves
¼ cup (60 ml) finely grated Parmesan, divided
butter or clotted cream, to serve (optional)
Instructions
- Preheat oven to 450 F (230 C). Place an ungreased baking sheet in oven while it is preheating.
- In a large bowl, whisk together flours, salt and baking powder. Add butter and rub it into flour mixture using fingertips, two butter knives or a pastry blender until mixture resembles coarse meal and butter is pea-sized
- In a glass measuring cup or small bowl, whisk together yogurt, chives, tarragon and 2 tbsp (30 ml) Parmesan. Add yogurt mixture to flour and butter mixture and stir with a fork until a shaggy dough forms. Take care not to overmix; it is fine if there are a few patches of flour mixture remaining.
- Turn dough out onto a lightly floured work surface and gently knead together about 4 or 5 times until dough comes together.
- Press dough into a 1-in (2.5 cm) thick square then cut in half and stack one half on top of the other. Repeat twice more. Pat dough into a rectangle about ¾-in (2 cm) thick, then cut into 15 squares, each about 1½-in (3.75 cm) across.
- Transfer biscuits to preheated baking sheet, leaving about ½-in (1.25 cm) between each. Sprinkle tops of scones with remaining 2 tbsp (30 ml) Parmesan. Bake, rotating pan halfway through cooking time, until bottoms are deeply golden brown and baked through, about 10 to 13 minutes. Serve warm or at room temperature the same day with butter or clotted cream, if desired.