CHIPOTLE BARBECUE JACKFRUIT SANDWICH
Ingredients
Serves 4
2 cups (500 ml) ketchup
1 cup (250 ml) white vinegar
5 canned chipotle peppers, or to taste
2 tbsp (30 ml) molasses
1 tbsp (15 ml) Worcestershire sauce (optional; omit if vegetarian)
½ tbsp (7 ml) onion powder
¼ tsp (1 ml) salt
2 x 16 oz (500 ml) cans jackfruit
1 tbsp (15 ml) grapeseed oil
4 garlic cloves, minced, divided
¼ cup (60 ml) water
¼ cup (60 ml) mayonnaise or vegannaise
1 tbsp (15 ml) apple cider vinegar
½ tsp (2.5 ml) maple syrup
4 cups (1 L) coleslaw mix
2 tbsp (30 ml) butter or margarine, softened
4 brioche buns
4 pickles, sliced, to serve
Instructions
- To make chipotle barbecue sauce, in a medium saucepan over medium-high heat, combine ketchup, white vinegar, chipotles, molasses, Worcestershire sauce, onion powder and salt and bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 6 to 8 minutes. Allow to cool slightly, then transfer to a blender and blend until smooth.
- Drain jackfruit and rinse thoroughly in warm water. Cut out cores, then gently break apart with fingers or slice along the grain into ⅛-in (0.25 cm) strips.
- In a large skillet over medium-high heat, heat oil. Add 3 minced garlic cloves and jackfruit. Sauté for 3 to 5 minutes, stirring occasionally. Stir in 1 to 2 cups (250 to 500 ml) barbecue sauce, as desired. Reserve any remaining sauce for serving; it will also keep in an airtight container in refrigerator for up to 1 week.
- Reduce heat to low and add ¼ cup (60 ml) water. Using back of a wooden spoon or a fork, gently break apart jackfruit to create a shredded texture. Continue to cook until sauce has thickened and jackfruit is the texture of pulled pork. Remove from heat.
- In a large bowl, mix together mayonnaise or vegannaise, apple cider vinegar and maple syrup. Add coleslaw mix and toss to coat.
- In a small bowl, mix butter or margarine with remaining minced garlic clove. Spread evenly inside burger buns.
- In a large skillet over medium-high heat, toast insides of buns, about 2 minutes, or until golden brown.
- To assemble, reheat jackfruit, if needed. Place a large scoop of jackfruit in each bun, adding more barbecue sauce, if desired. Top burgers with coleslaw and serve with sliced pickles.
Drink Pairings
CAULIFLOWER “MAC” AND CHEESE WITH TRUFFLE OIL
Ingredients
Serves 2 as a main or 4 as a side
1 large head cauliflower, cut into bite-sized florets
1 tbsp (15 ml) olive oil
½ large onion, diced
2 garlic cloves, minced
3 tbsp (45 ml) butter
3 tbsp (45 ml) flour
1½ cups (375 ml) 2% milk
1½ cups (375 ml) grated cheddar cheese
salt and pepper, to taste
¼ cup (60 ml) bread crumbs
½ cup (125 ml) grated Parmigiano-Reggiano
2 tbsp (30 ml) truffle oil, or to taste
¼ cup (60 ml) chopped parsley leaves
Instructions
- Preheat oven to 350 F (180 C).
- To prepare cauliflower, steam florets for 5 minutes then shock in an ice bath and set aside.
- In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic and sauté for 2 to 5 minutes, until soft then add butter. Once butter has melted, add flour and stir to combine into a paste. Whisk in milk; sauce will smooth out and thicken. Add cheddar and continue to whisk until completely melted. Season with salt and pepper.
- Add steamed cauliflower florets to pan and stir to coat with sauce. Remove from heat and transfer to four 4-in ramekins or a 9 x 9-in (23 x 23 cm) baking pan. Sprinkle with bread crumbs and Parmesan. Bake for 20 to 25 minutes, or until golden brown and tender. Drizzle with truffle oil and garnish with parsley before serving.
Drink Pairings
CINNAMON HOT CHOCOLATE
Ingredients
Serves 1
2/3 cup (160 ml) Hot Chocolate Base (make ahead, recipe follows)
2 oz (60 ml) RumChata
1 oz (30 ml) El Dorado 12-Year-Old Rum
1 pinch cayenne (optional)
whipped cream, for garnish
1 pinch ground cinnamon, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure RumChata and rum into mug, add cayenne (if using), and warm in microwave for 30 seconds. Add hot chocolate and garnish with whipped cream and a sprinkle of ground cinnamon.
Featuring
CHARTREUSE HOT CHOCOLATE
Ingredients
Serves 1
¾ cup (180 ml) Hot Chocolate Base (make ahead, recipe follows)
1 oz (30 ml) Chartreuse Green Liqueur
1 large marshmallow, toasted if desired, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure Chartreuse into mug and warm in microwave for 30 seconds. Add hot chocolate and garnish with toasted marshmallow.
Featuring
HOT CHOCOLATE ORANGE
Ingredients
Serves 1
¾ cup (180 ml) Hot Chocolate Base (make ahead, recipe follows)
1½ oz (45 ml) Grand Marnier
3 to 4 marshmallows, for garnish
1 pinch ground cloves, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure Grand Marnier into a mug and warm in microwave for 30 seconds. Add hot chocolate, garnish with marshmallows and a light sprinkle of ground cloves.
Featuring
BLACK FOREST HOT CHOCOLATE
Ingredients
Serves 1
2/3 cup (160 ml) Hot Chocolate Base (make ahead, recipe follows)
2 oz (60 ml) Bols Cherry Brandy
whipped cream, chocolate shavings and cherry pie filling, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure cherry brandy into mug and warm in microwave for 30 seconds (if using mug with metal accent, do not microwave). Add hot chocolate and garnish with whipped cream, chocolate shavings and cherry pie filling.
Featuring
CHAI FIGGY CAKES WITH RED WINE CARAMEL AND PEAR CRISPS*
Ingredients
Serves 10 cakes. * Please note, this recipe should be started at least 1 day in advance.
2⅓ cups (575 ml) granulated sugar, divided
1¼ cups (310 ml) water, divided
1 tbsp (15 ml) lemon juice
½-in (1.25 cm) piece fresh ginger, sliced
1 small bartlett pear
½ vanilla bean, halved lengthwise
1 cup (250 ml) red wine
1 tbsp (15 ml) + ½ cup (125 ml) unsalted butter, room temperature, divided, plus extra for greasing
¾ cup (175 ml) chopped dried figs
¾ cup (175 ml) chopped dried dates
1¼ cups (310 ml) boiling water
1 tsp (5 ml) baking soda
3 chai teabags
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
¾ cup (175 ml) packed light brown sugar
3 large eggs, room temperature
lightly sweetened whipped cream, for serving (optional)
Instructions
- To make Pear Crisps, in a small saucepan, combine 1 cup (250 ml) sugar, 1 cup (250 ml) water, lemon juice and ginger and bring to a gentle boil over medium heat. Transfer to a large heatproof bowl and set aside to cool to room temperature. Using a mandolin or sharp knife, carefully cut pear into ⅛-in (0.25 cm) slices. Remove any seeds and submerge pear slices in sugar syrup. Allow to sit at room temperature for at least 4 hours or, even better, overnight.
- Preheat oven to 200 F (93 C). Place a wire rack on a baking sheet and top with a piece of parchment paper.
- Remove pear from syrup, letting any extra syrup drip off, then place in a single layer on parchment-lined rack. Bake, turning over every hour, until firm and crisped, about 4 to 6 hours. Turn off oven and prop open oven door with a wooden spoon, letting pear slices cool completely in oven. Once cooled, use for garnish or store in an airtight container in a cool, dry place for up to 2 days.
- To make Red Wine Caramel, scrape vanilla seeds from pod into a small saucepan, then add vanilla pod and wine. Bring to a boil over medium-high heat until wine is reduced to about ½ cup (125 ml), about 10 minutes. Remove from heat and discard vanilla pod.
- In a medium saucepan, stir together remaining 1⅓ cups (325 ml) sugar and ¼ cup (60 ml) water and bring to a boil over medium-high heat. Boil, without stirring, and washing down any sugar crystals that form on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden, about 6 to 10 minutes. Continue to cook, swirling pan occasionally, until deep golden, about another 1 to 2 minutes. Remove from heat and carefully pour red wine reduction down side of pan into caramel. Take care, as it will steam and sputter. Return saucepan to medium-low heat and stir continuously until caramel is smooth and has thickened slightly, about 4 minutes. Remove from heat and stir in 1 tbsp (15 ml) butter. Set aside or transfer to an airtight container and refrigerate for up to 1 week.
- To make cakes, preheat oven to 350 F (180 C). Grease 10 cups in nonstick popover pans.
- In a medium bowl, stir together figs, dates, boiling water and baking soda. Add tea bags, submerging in mixture, and set aside for 10 minutes to soak. Discard tea bags.
- Meanwhile, in a small bowl, whisk together flour, baking powder, salt and cinnamon.
- In bowl of a stand mixer fitted with paddle attachment, cream together remaining ½ cup (125 ml) butter and brown sugar until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add fig and flour mixtures. Stir until just combined. Spoon batter into prepared cups until ¾ full. Place popover pans on a baking sheet and bake until a wooden skewer inserted in centre comes out clean, about 25 to 30 minutes. Allow cakes to cool about 10 minutes in pan before turning out onto a wire rack.
- Divide warm cakes onto serving plates. Drizzle with Red Wine Caramel and garnish with a couple of Pear Crisps and a dollop of lightly sweetened whipped cream, if desired. Serve immediately. Any extra cakes can be frozen. Allow to cool completely, wrap well in plastic wrap or an airtight container, and freeze for up to 1 month. To thaw, leave out at room temperature for several hours, warming in a 300 F (150 C) oven for 5 to 8 minutes before serving, if desired.
Drink Pairings
OSSO BUCO WITH MILLET “RISOTTO”
Ingredients
Serves 4
5 tbsp (75 ml) grapeseed oil, divided
4 veal osso buco, each about 1-in (2.5 cm) thick, tied around middle
kosher salt and black pepper, to taste
1½ tbsp (22 ml) all-purpose flour
1 medium carrot, diced
1 stalk celery, diced
1 medium yellow onion, finely chopped, divided
½ tsp (2.5 ml) dried thyme leaves
½ tsp (2.5 ml) dried rosemary leaves
2½ garlic cloves, minced, divided
2 cups (500 ml) dry white wine, divided
2 cups (500 ml) canned plum tomatoes
6 cups (1.5 L) low sodium chicken stock, divided
1 bay leaf
1 large pinch saffron threads
1 cup (250 ml) millet
2 tbsp (30 ml) unsalted butter
6 tbsp (90 ml) finely grated Parmigiano-Reggiano
¼ cup (60 ml) chopped flat-leaf parsley leaves
1 tsp (5 ml) finely grated lemon zest
Instructions
- To make Osso Buco, in a large sauté pan or small Dutch oven, warm 3 tbsp (45 ml) oil over medium heat. Generously season veal with salt and pepper, then sprinkle flour all over and pat into meat. Place veal in pan and brown well on both sides, about 2 minutes per side. Remove to a plate and set aside.
- Add carrot, celery and half the onion to pan over medium heat, and cook, stirring often, until onion has softened and is transparent, about 4 minutes. Stir in thyme, rosemary and 1 clove minced garlic, then add 1 cup (250 ml) white wine and cook until wine is reduced by half, about 5 minutes. Add tomatoes and crush with a fork or potato masher, then add 2 cups (500 ml) stock and bay leaf. Bring to a simmer, then nestle veal into sauce. Cover, reduce heat to low and gently simmer until veal is tender, about 75 to 90 minutes. Check occasionally to make sure veal is at least ¾ covered with liquid; if not, simply top up with water. Once done, remove and discard bay leaf and gently transfer veal to a plate with a slotted spoon and set aside.
- Pour remaining sauce into a large bowl. Allow to sit for 5 minutes, then spoon as much fat off top as possible. Wipe out sauté pan or Dutch oven and pour sauce back in. Bring to a boil over high heat. Cook, stirring often, until thickened, about 8 to 10 minutes. Cut string off veal and return meat to sauce. Remove from heat, cover and keep warm.
- To make “Risotto”, in a small saucepan, bring remaining 4 cups (1 L) stock to a simmer over medium heat. Add saffron, remove from heat and set aside to steep.
- In a medium saucepan, warm remaining 1 tbsp (15 ml) oil over medium heat. Add remaining onion and one minced garlic clove. Cook, stirring often, until softened, about 4 minutes. Add millet and let cook, stirring often, until starting to toast, about 2 minutes. Stir in remaining 1 cup (250 ml) wine and let cook for 1 minute. Add warm stock, about ½ cup (125 ml) at a time, stirring often, adding more stock once it has been absorbed; this will take about 30 minutes total. Once millet is al dente, remove from heat and stir in butter and Parmigiano-Reggiano. Season to taste with salt and pepper.
- In a small bowl, combine parsley, lemon zest and remaining half minced garlic clove to make gremolata. Set aside.
- To serve, spoon “Risotto” into four shallow bowls. Top each serving with a piece of osso buco and spoon sauce over top. Sprinkle with gremolata and serve.
Drink Pairings
SEARED SCALLOPS WITH GREEN GAZPACHO AND APRICOT CAPER SALSA
Ingredients
Serves 4
4 dried apricots, diced
1 small shallot, finely chopped
1 tbsp (15 ml) roughly chopped and drained capers
3 tbsp (45 ml) finely chopped fresh flat-leaf parsley leaves, divided
½ tsp (2.5 ml) lemon zest
1 tsp (5 ml) lemon juice
¼ tsp (1 ml) kosher salt, plus extra to taste
½ English cucumber
3 fresh or canned medium tomatillos, finely diced
2 green onions, light green and white part only, finely diced
1 garlic clove, minced
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) lime juice
freshly ground black pepper, to taste
1 tbsp (15 ml) grapeseed oil
12 large scallops, cleaned and patted dry with paper towel
Instructions
- To make Apricot Caper Salsa, in a medium bowl, stir together apricots, shallot, capers, 1 tbsp (15 ml) parsley, lemon zest and juice and ¼ tsp (1 ml) salt. Set aside.
- To make Green Gazpacho, cut cucumber lengthwise into long matchstick strips, leaving skin on, then finely dice. Transfer to a bowl along with tomatillos, green onion, garlic, remaining 2 tbsp (30 ml) parsley, olive oil and lime juice. Stir together to combine. Season to taste with salt and black pepper. Set aside.
- In a large frying pan, heat grapeseed oil over medium-high heat until very hot. Season scallops all over with a sprinkle of salt and pepper, then add to pan. Sear on both sides until a golden crust forms and they just lose their translucent colour, about 30 seconds per side.
- To plate, divide gazpacho between serving bowls, topping each with 3 warm scallops and a spoonful of Apricot Caper Salsa. Serve immediately.
Drink Pairings
TRUFFLE MUSHROOM PÂTÉ
Ingredients
Serves 4 to 6
1 oz (30 g) dried porcini mushrooms
1 cup (250 ml) boiling water
2 tbsp (30 ml) unsalted butter
3 medium shallots, finely chopped
10 oz (280 g) cremini mushrooms, chopped
2 garlic cloves, minced
1 cup (250 ml) mascarpone cheese
½ tbsp (7 ml) red wine vinegar
⅓ cup (75 ml) Parmigiano-Reggiano
2 tbsp (30 ml) truffle oil
¼ cup (60 ml) roughly chopped fresh flat-leaf parsley leaves
2 tsp (10 ml) chopped fresh thyme leaves
½ cup (125 ml) roughly chopped toasted walnut halves
toasted baguette slices, cornichons and/or raw vegetables, to serve
Instructions
- Place porcini mushrooms in a heatproof bowl and pour boiling water over. Set aside to soak for 10 minutes.
- In a large frying pan, melt butter over medium heat until foaming. Add shallots and cook, stirring often, until translucent, about 4 minutes. Add cremini mushrooms and continue to cook, stirring occasionally, until mushrooms are tender, about 8 minutes. Meanwhile, drain porcini mushrooms and reserve liquid for another use, if desired. Finely chop mushrooms, then add to pan and cook, stirring occasionally, for another 5 minutes. Stir in garlic, cook for 1 minute then remove from heat and set aside to cool to room temperature, about 20 minutes.
- Transfer mushroom mixture to a food processor fitted with steel blade attachment. Add mascarpone, vinegar, Parmigiano-Reggiano and truffle oil. Blend until smooth. Transfer to a small gratin dish or mould lined with plastic wrap so that it hangs over edges. Cover with plastic wrap and press down gently so it touches top of pâté, and refrigerate until firm, about 2 hours. (Any extra pâté can be frozen, well covered, in an airtight container for up to 1 month. Thaw in refrigerator overnight before serving.)
- When ready to serve, in a small bowl, stir together parsley, thyme and walnuts. Remove plastic wrap and sprinkle mixture over pâté in a thin layer. Serve with toasted baguette slices, cornichons and/or a selection of raw vegetables, if desired.