Parker House Rolls served with Honey Butter
Ingredients
Serves 6 to 8
2 cups (500 ml) whole milk, warmed
¼ cup (60 ml) sugar
2 x ¼ oz (7 g) envelopes instant yeast
½ cup plus 3 tbsp (125 + 45 ml) unsalted butter, melted, divided
2 large eggs
6 cups (1.5 L) all-purpose flour
1 tbsp (15 ml) kosher salt
2 tsp (10 ml) flaky sea salt
1 tsp (5 ml) thyme leaves
Honey Butter, recipe follows, to serve
½ cup (125 ml) honey
1 cup (250 ml butter, softened
1 tsp (5 ml) kosher salt
Instructions
- In bowl of a stand mixer, combine milk, sugar and yeast. Let sit for 10 minutes, or until yeast has dissolved and is bubbly.
- Add ½ cup (125 ml) butter, eggs, flour and kosher salt. Mix with a dough hook until smooth and elastic, about 3 to 5 minutes. If you do not have a mixer, mix and knead by hand until smooth and elastic, about 8 to 10 minutes.
- Transfer dough to a clean bowl and cover with a damp towel. Let rise at room temperature until doubled in size, about 1 hour, depending on temperature of room. Or, place in refrigerator and let rise overnight.
- Grease a 9 x 11-in (23 x 28 cm) oven-safe casserole or baking dish. Roll dough out to 1-in (2.5 cm) thick and cut into rounds with a 3-in (8 cm) biscuit cutter. Fold each round in half like a taco and stand the “tacos” in casserole, open side facing up. Re-roll and cut excess dough and repeat.
- Cover with a damp towel and let proof until doubled in size, about 45 minutes to 1 hour.
- Preheat oven to 350 F (180 C). Transfer rolls to oven and bake for 20 to 25 minutes, or until golden brown and cooked all the way through.
- Remove from oven and let cool for 15 minutes. While rolls are still warm, brush with remaining 3 tbsp (45 ml) melted butter and sprinkle with flaky salt and thyme. Serve with Honey Butter.
- TO MAKE THE HONEY BUTTER: Mix all ingredients together until combined, then transfer to a serving dish. Makes 1½ cups (325 ml)
Drink Pairings
Farro Waldorf Salad
Ingredients
Serves 6
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) Dijon mustard
1 lemon, zest and juice
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) minced chives
1 tbsp (15 ml) minced parsley
Salt and pepper, to taste
2 cups (500 ml) uncooked farro
3 cups (750 ml) mixed greens
2 stalks celery, cut into ½-in (1.25 cm) slices on the bias
1 apple, cored and cut into ½-in (1.25 cm) slices
½ cup (125 ml) crumbled Stilton cheese
¼ cup (60 ml) walnut pieces, toasted
1 cup (250 ml) microgreens
Instructions
- Cook farro according to package directions, then let cool to room temperature. Set aside.
- In a small bowl, mix together mayonnaise, mustard, lemon zest and juice, Worcestershire sauce, chives, parsley, salt and pepper until combined. Set aside.
- In a salad bowl, mix together remaining ingredients. When ready to serve, toss with dressing and enjoy.
Drink Pairings
Raspberry & Jasmine Tea Cream Scones
Ingredients
Serves about 20 scones
2½ cups (625 ml) all-purpose flour, plus extra for dusting
5 tbsp (75 ml) granulated sugar
1 tbsp (15 ml) Jasmine tea leaves
1 tbsp (15 ml) baking powder
¼ tsp (1 ml) fine sea salt
6 tbsp (90 ml) unsalted butter, chilled, cut into large chunks
1 cup (250 ml) whipping cream
2 large eggs, divided
½ tsp (2.5 ml) vanilla extract
1 cup (250 ml) fresh raspberries or frozen raspberries, thawed and drained
2 tsp (10 ml) water
demerara sugar, for garnish
butter, jam and clotted cream, to serve (optional)
Instructions
- In a large bowl, whisk together flour, sugar, tea leaves, baking powder and salt. 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 medium bowl, whisk together cream, 1 egg and vanilla. Pour cream mixture into flour and butter mixture and stir with a fork until a shaggy dough forms.
- Turn dough out onto a lightly floured work surface. Scatter raspberries on top of dough and gently knead raspberries into dough using hands or a pastry scraper, until raspberries are evenly distributed throughout. Because of raspberries, dough will be quite moist at this point; lightly flour work surface as needed to prevent sticking.
- Pat dough into a circle about ¾-in (2 cm) thick, cover loosely with a clean kitchen towel and let rest. Preheat oven to 425 F (220 C). Line a rimmed baking sheet with parchment paper and set aside.
- Once oven is hot, use a 2-in (5 cm) round cookie cutter dipped in flour to punch out circles of dough. Cut them as closely to one another as possible and you should get about 14 rounds. Place rounds on prepared baking sheet as you go. Gather and gently re-shape dough scraps into a ¾-in (2 cm) thick round and punch out more circles; you should be able to get another 5 to 6. Place on prepared baking sheet and discard any remaining dough (re-rolling it will result in a tough scone).
- In a small bowl, beat remaining egg with water until well combined. Lightly brush tops of scones with egg wash, then sprinkle evenly with demerara sugar.
- Bake scones, rotating pan halfway through cooking time, until golden brown, about 13 to 18 minutes. Allow scones to sit on baking sheet for 2 minutes before transferring to a cooling rack. Serve warm or at room temperature the same day with butter, jam and clotted cream, if desired.
Drink Pairings
Carrot Cake with Cream Cheese Icing & Candied Carrot Curls
Ingredients
Serves 6
½ cup (125 ml) lightly packed brown sugar
½ cup (125 ml) white sugar
1 cup (250 ml) vegetable oil
3 eggs
2 cups (500 ml) grated carrot
½ tsp (2.5 ml) orange zest
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground allspice
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) kosher salt
Cream Cheese Icing, recipe follows
1 x 8 oz (250 g) block cream cheese, softened
½ cup (125 ml) unsalted butter, softened
3 cups (750 ml) icing sugar, sifted
¼ tsp (1 ml) kosher salt
½ tsp (2.5 ml) orange zest
1 tsp (5 ml) orange juice
Candied Carrot Curls, recipe follows, for garnish
2 large carrots, peeled
1 cup (250 ml) sugar
1 cup (250 ml) water
Raw, slivered pistachios, for garnish
Instructions
- Grease an 8½ x 4½-in (21.5 x 11.5 cm) loaf pan. Preheat oven to 325 F (170C).
- In a mixing bowl, whisk together sugars, oil and eggs until light and creamy. Fold in carrot and orange zest.
- In a separate bowl, sift together dry ingredients. Add wet ingredients and fold together until combined.
- Transfer to oven and bake for 45 minutes to 1 hour, or until a skewer inserted into centre of cake comes out clean.
- Remove from oven and let cake cool completely, then remove from pan. Frost with Cream Cheese Icing and garnish with pistachios and Candied Carrot Curls. Makes one 8½ x 4½-in (21.5 x 11.5 cm) loaf cake
- TO MAKE CREAM CHEESE ICING: In a large bowl, using a mixer or wooden spoon, cream the cream cheese and butter together until light and fluffy. Gradually add icing sugar, mixing well between each addition. Add salt, orange zest and juice and mix until combined. Makes enough for 1 loaf cake.
- TO MAKE CANDIED CARROT CURLS: Using a vegetable peeler, peel long strips off carrots, aiming to keep as many pieces intact as possible. In a medium saucepan, bring sugar and water to a boil over medium-high heat. Add carrots and return to a simmer, then reduce heat to low and simmer for 15 to 20 minutes, or until carrots are tender. Preheat oven to 250 F (130 C). Line a baking sheet with parchment paper. Remove carrots from syrup and gently drain, being careful not to break the strips. Lay strips in a single layer on lined baking sheet. Transfer to oven and bake for 30 minutes. Meanwhile, gather clean items from kitchen that have cylindrical handles of various sizes, such as wooden spoons, a whisk and/or a saucepan handle. Remove carrots from oven and immediately and carefully wrap them around handles to create curls. Let carrots cool around handle, then carefully remove them.
Drink Pairings
Pink Kiss
Ingredients
Serves 1
1½ oz (45 ml) Bombay Bramble Gin
1½ oz (45 ml) fresh pineapple juice
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
dried pineapple slice**, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine all ingredients. Shake vigorously, then fine strain into a chilled coupe glass. Garnish with a dried pineapple slice. * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using. ** Store-bought, or use recipe method in footnote of Resourceful Afternoon Punch recipe.
Featuring
Pink Berry Collins
Ingredients
Serves 1
2 oz (60 ml) New Amsterdam Pink Whitney Vodka
½ oz (15 ml) fresh lemon juice
¼ oz (7 ml) grenadine
4 oz (120 ml) soda water
Fresh strawberries and raspberries, for garnish
Instructions
- In a Collins glass without ice, combine vodka, lemon juice and grenadine. Add soda water, then fill glass with cubed ice. Garnish with strawberries and raspberries.
Featuring
Pear & Ginger Crêpes served with Cinnamon Cream
Ingredients
Serves 6 to 8
½ tsp (2.5 ml) ground cinnamon
1 pinch ground ginger
1 pinch table salt
3 tbsp (45 ml) butter, divided
3 to 4 Bartlett pears, peeled, cored, cut into ½-in (1.25 cm) x 1½-in (3.75 cm) chunks
⅓ cup (75 ml) chopped crystallized ginger
2 tbsp (30 ml) sugar
1 tbsp (15 ml) water
½ tbsp (7 ml) cornstarch
1 tbsp (15 ml) lemon juice
Classic Crêpes, make ahead, recipe follows
1 cup (250 ml) flour
pinch table salt
¼ cup (60 ml) sugar
1 cup (250 ml) milk
½ cup (125 ml) water
3 eggs, lightly beaten
1 tsp (5 ml) vanilla extract
2 tbsp (30 ml) vegetable oil, divided
Cinnamon Cream, make ahead, recipe follows
1 cup (250 ml) whipping cream
2 tbsp (30 ml) sugar
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) vanilla extract
Instructions
- In a small bowl, mix together cinnamon, ginger and salt. Set aside. In a large skillet or wok, melt 2 tbsp (30 ml) butter over medium heat. Add pears, crystallized ginger and sugar, then increase heat to high and sauté until edges of pears start turning golden brown.
- Reduce heat to medium and sprinkle cinnamon mixture over pears. Mix well to coat. Continue cooking, uncovered, for another 3 to 5 minutes, until pears are fragrant and most of the released liquid evaporates.
- In a small bowl, mix together water and cornstarch and add to pears, stirring well until liquid in skillet thickens, about 10 seconds. Add lemon juice and remaining 1 tbsp (15 ml) butter and stir until butter melts and is incorporated into pear filling, about 30 to 45 seconds. Turn off heat and cover. Set aside.
- To assemble, spoon desired amount of filling into centre of each Classic Crêpe and fold sides in towards centre to create a cone. Top with Cinnamon Cream and chopped pecans, if using.
- To prepare Classic Crêpes, In a large bowl, lightly whisk together flour, salt and sugar until blended. Add milk, water, eggs and vanilla and whisk together until smooth and all ingredients are fully incorporated. Cover and allow to rest at least 30 minutes or overnight, if possible.
- In a 10-in (25 cm) non-stick skillet or crêpe pan, heat about ¾ tsp (4 ml) vegetable oil over medium-high heat. Give batter a quick stir and, using a ladle, pour about ⅓ cup (75 ml) batter into hot skillet and carefully but quickly swirl skillet to evenly distribute batter over surface. Cook until edges start to brown, about 1 minute, then flip and continue cooking for another 30 seconds to 1 minute, monitoring and adjusting heat level as needed to prevent burning. Remove from skillet and transfer to a plate. Loosely cover with foil to keep warm until ready to fill. Repeat with remaining batter.
- To Prepare Cinnamon Cream, In a medium bowl, using a whisk, hand blender or hand mixer, whisk all ingredients together until whipped cream holds medium peaks. Serve immediately or refrigerate for up to 4 hours. Makes about 1½ cups (375 ml)
Drink Pairings
Tuna Sushi Cones
Ingredients
Serves Serves 2
1 cup (250 ml) uncooked sushi rice
1¼ cups (310 ml) water
2 tbsp (30 ml) rice vinegar
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) salt
10 oz (284 g) raw sushi-grade tuna, diced
2 green onions, trimmed and diced
1 tbsp (15 ml) mayonnaise
½ tbsp (7 ml) Sriracha, or to taste
½ tsp (2.5 ml) sesame oil
5 full sheets soy paper*, cut in half
1 cup (250 ml) sliced cucumber
1 avocado, sliced
1 medium carrot, thinly sliced
1 cup (250 ml) pea shoots
soy sauce, to serve
wasabi, to serve
Instructions
- In a fine mesh strainer, rinse uncooked rice under cold water until water runs clear. Transfer to a medium saucepan and add 1¼ cups (310 ml) water. Bring to a boil, then reduce heat to low, cover and cook for 20 minutes. Rice should be tender and have absorbed all the water. Leave lid on for 10 minutes after water is absorbed to steam rice. Transfer to a non-reactive dish and let cool until cool enough to handle.
- In a heatproof bowl, combine vinegar, sugar and salt. Microwave on high for 30 seconds, or until sugar and salt have completely dissolved. Pour over rice and gently mix to incorporate. Set aside.
- In a medium bowl, mix together tuna, green onions, mayonnaise, Sriracha and sesame oil. Set aside.
- Place half a soy paper sheet on a dry, flat surface with the long side parallel to you. Wet hands and spoon about 2 tbsp (30 ml) rice into one hand. Pat rice down evenly on left half of soy paper; it should make about a 2-in (5 cm) square.
- Place 1 tbsp (15 ml) tuna mixture on top of rice with some cucumber, avocado, carrot and a few pea shoots. Fold the bottom left corner over towards the centre of the top edge of the sheet, to form a triangle. Take the triangle and roll it in the same direction of the first fold, rolling it up to form a cone. Repeat with remaining ingredients. Serve immediately with soy sauce and wasabi.
- * Can substitute 5 full sheets nori, cut in half, if desired. Toast nori before using. Preheat oven to 400 F (200 C), and place nori on a baking sheet. Transfer to oven for 1 minute, then remove and let cool.
Drink Pairings
Peruvian-Inspired Chicken Lettuce Wraps with Aji Verde
Ingredients
Serves Serves 2 to 3
2 green onions, trimmed and roughly chopped
4 garlic cloves
1 small jalapeño, halved, seeded and sliced, divided
2½ cups (625 ml) packed cilantro leaves, divided
1 cup (250 ml) packed parsley leaves
½ cup (125 ml) packed mint leaves
2 limes, zest and juice
1 cup (250 ml) sour cream
2 tbsp (30 ml) red wine vinegar
salt and pepper, to taste
3 chicken breasts
1 small red bell pepper, thinly sliced
¼ red onion, thinly sliced
1 medium carrot, shredded
½ cup (125 ml) crumbled feta cheese
1 large head butter lettuce
Instructions
- To make Aji Verde, in a food processor or blender, combine green onions, garlic, half the jalapeño, 2 cups (500 ml) cilantro, parsley, mint, lime zest and juice, sour cream and red wine vinegar. Blend on high until smooth. Season with salt and pepper, to taste.
- Place chicken in a container with a lid and pour half the Aji Verde over top. Reserve remaining Aji Verde for serving and place in refrigerator. Transfer chicken to refrigerator and marinate for at least 1 hour and up to 4 hours.
- Preheat grill to medium-high. Grill chicken for 8 to 10 minutes per side, or until internal temperature reaches 165 F (74 C). Let rest for 5 minutes, then slice.
- On a serving platter, arrange remaining jalapeño, remaining ½ cup (125 ml) cilantro, red pepper, red onion, carrot and feta. Add whole lettuce leaves along with chicken and remaining Aji Verde.
- To serve, place a mixture of the ingredients, as desired, in a lettuce leaf and drizzle with a spoonful of Aji Verde.
Drink Pairings
Collard Green Tofu Wraps served with Tahini Sauce
Ingredients
Serves Serves 2 to 3
1 tbsp (15 ml) sesame oil
5 garlic cloves, minced, divided
1 tbsp (15 ml) minced ginger
2 tbsp (30 ml) sweet chili sauce*
¼ cup + 1 tbsp (75 ml) soy sauce, divided
3 tbsp (45 ml) water, divided, plus extra as needed
1 x 16 oz (500 g) package firm tofu
2 tbsp (30 ml) cornstarch
2 tbsp (30 ml) grapeseed oil, divided
2 medium carrots, peeled into ribbons
1 small beet, grated
1 cup (250 ml) julienned cucumber
1 cup (250 ml) cilantro leaves
1 cup (250 ml) bean sprouts
¼ red onion, thinly sliced
1 avocado, sliced
¼ cup (60 ml) tahini*
1 tbsp (15 ml) rice wine vinegar
½ tbsp (7 ml) honey
8 to 10 large collard green leaves
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, heat sesame oil. Add 4 minced garlic cloves and ginger and cook for 3 minutes, until fragrant. Add chili sauce, ¼ cup (60 ml) soy sauce and 1 tbsp (15 ml) water. Reduce heat to low and cook for another 5 minutes, until slightly thickened. Set garlic-ginger sauce aside.
- Cut tofu into 3-in (8 cm) long rectangles. Place tofu in a medium bowl and sprinkle with cornstarch, tossing to coat. Drizzle 1 tbsp (15 ml) grapeseed oil onto lined baking sheet. Arrange tofu evenly on baking sheet and drizzle with remaining 1 tbsp (15 ml) oil. Bake for 10 to 15 minutes, or until bottom of tofu is golden brown, then flip and bake for another 10 minutes. Remove from oven and transfer to a clean mixing bowl. Add desired amount of reserved garlic-ginger sauce and toss to coat. Transfer to a platter with carrot, beet, cucumber, cilantro, bean sprouts, red onion and avocado.
- To make a tahini dipping sauce, in a small bowl, whisk together remaining 1 minced clove garlic, 1 tbsp (15 ml) soy sauce, remaining 2 tbsp (30 ml) water, tahini, rice wine vinegar and honey. For a thinner sauce, whisk in more water, 1 tbsp (15 ml) at a time, until sauce reaches desired consistency. Set aside.
- Prepare an ice bath and set aside. In a large pot, bring 8 cups (2 L) water to a boil. Working in batches, blanch collard leaves for 15 to 20 seconds each, until just tender. Immediately remove and place in ice bath.
- Once cooled, trim collard green stems. Lay a collard leaf on a flat surface. Starting from the middle of the leaf, with knife parallel to the cutting board, thinly shave the stem towards the base of the leaf, then cut off any remaining stem at the base. This is to remove some of the bulky, fibrous stem to make for easier, more pliable wrapping.
- To assemble, place a collard leaf on a flat surface. In the middle of the leaf, place a piece of tofu, a few carrot ribbons, some shredded beet, and a bit of cucumber, cilantro, sprouts, red onion and avocado. Fold two opposite sides in towards the centre, then, starting from one of the “open” sides, roll up the wrap like a burrito. Repeat with remaining ingredients.
- To serve, cut wraps in half and serve with tahini sauce alongside for dipping.