CLEMENTINE BUBBLE
Ingredients
Serves 1
¾ oz (22 ml) Absolut Vanilia Vodka
2½ oz (75 ml) freshly squeezed clementine juice (Can substitute mandarin juice.)
½ oz (15 ml) fresh lemon juice
3 oz (90 ml) C Sharp Sparkling Brut
whipped cream, for garnish
orange zest, for garnish
Instructions
- In a mixing glass with ice, combine vodka and juices and stir to chill. Strain into a Collins glass, add sparkling wine and top with ice, leaving room for a dollop of whipped cream. Garnish with orange zest.
Featuring
WARM BRAISED RED CABBAGE SALAD WITH TAHINI SAUCE
Ingredients
Serves 4 to 6
3 slices bacon, chopped
1 tbsp (15 ml) olive oil
½ medium white onion, sliced
3 garlic cloves, minced
2 tbsp (30 ml) butter
1 small head red cabbage, halved, core removed, sliced vertically
¼ cup (60 ml) apple cider vinegar
1 medium orange, juice only
2 tbsp (30 ml) golden raisins
salt and pepper, to taste
2 tbsp (30 ml) pumpkin seeds, toasted
1 tbsp (15 ml) chopped parsley leaves
TAHINI SAUCE
2 tbsp (30 ml) tahini
1 garlic clove, minced
1 tbsp (15 ml) grainy mustard
2 to 4 tbsp (30 to 60 ml) water, to taste, plus extra as needed
salt and pepper, to taste
Instructions
- In a large cast iron pan or Dutch oven with a lid, cook bacon over medium-high heat until golden brown and crispy, about 6 to 8 minutes. Remove from pan and set aside. Reserve 1 tbsp (15 ml) bacon fat in pan and discard the rest.
- In same pan or Dutch oven, heat olive oil over medium-high heat. Sauté onion for 5 minutes, until soft, then reduce heat to medium-low and add garlic, butter and cabbage. Sauté for 5 minutes, until cabbage is glossy.
- Add vinegar, orange juice and raisins. Season with salt and pepper and cover with lid. Cook for 10 to 12 minutes, stirring occasionally, until cabbage is soft and liquid has fully reduced. Remove from heat and set aside.
- To make Tahini Sauce, in a small bowl, whisk together tahini, garlic and mustard. Add water, 1 tbsp (15 ml) at a time, until creamy but not too runny.
- Transfer cabbage to a serving dish and drizzle with Tahini Sauce. Garnish with bacon, pumpkin seeds and parsley.
Drink Pairings
MISO BUTTERED BEANS
Ingredients
Serves 6
2 tbsp (30 ml) unsalted butter, at room temperature
1 tbsp (15 ml) miso paste
½ tbsp (7 ml) sweet chili sauce
1 tbsp (15 ml) minced ginger
5 garlic cloves, minced
1 tbsp (15 ml) grapeseed oil
1 large shallot, sliced
1 lb (454 g) green beans, trimmed
1 x 19 oz (540 ml) can butter beans, rinsed
1 tbsp (15 ml) sesame seeds
1 tsp (5 ml) sesame oil
¼ cup (60 ml) whole cilantro leaves
2 green onions, white part only, thinly sliced
Instructions
- In a small bowl, mix together butter, miso, chili sauce, ginger and garlic. Set aside.
- In a large wok or cast iron skillet, heat oil over medium-high heat. Add shallot and sauté for 2 to 3 minutes, until softened. Add green beans and cook for 8 to 10 minutes, stirring occasionally, until they are medium-soft and slightly browned. Add butter mixture and cook for 1 minute, then add butter beans. Stir to coat in butter and cook for 1 more minute. Remove from heat, top with sesame seeds, and drizzle with sesame oil. Transfer to a serving platter and garnish with cilantro and green onion.
Drink Pairings
Winter Vegetables au Gratin
Ingredients
Serves 6
1 tbsp (15 ml) olive oil
1 medium onion, sliced
2 tbsp (30 ml) butter
4 garlic cloves, minced
1 small fennel bulb, cored and sliced
6 thyme sprigs, leaves only
2 large russet potatoes, peeled, cut into ¼-in (0.5 cm) rounds
2 cups (500 ml) chopped chard
1¼ cups (310 ml) whipping cream
½ cup (125 ml) vegetable stock
¼ tsp (1 ml) ground nutmeg
1 cup (250 ml) + ½ cup (125 ml) grated Parmigiano-Reggiano, divided
salt and white pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- In a medium skillet, heat oil over medium heat. Sauté onion until soft, about 5 minutes. Add butter, garlic and fennel. Sauté for another 5 minutes, then add thyme. Remove from heat and let cool.
- In a large bowl, combine potatoes, chard, cream, stock, nutmeg and 1 cup (250 ml) Parmesan. Add fennel mixture and gently toss to coat. Season with salt and pepper.
- Layer vegetables in an 8 x 11-in (20 x 28 cm) casserole dish, ensuring potatoes are lying flat. Pour remaining liquid over and sprinkle with remaining ½ cup (125 ml) Parmesan and bread crumbs.
- Cover with foil and bake for 35 to 45 minutes, until potatoes are soft. Remove foil and broil on high for 3 to 5 minutes, or until bread crumbs are golden brown.
Drink Pairings
MAPLE MADNESS SOUR
Ingredients
Serves 1
1 egg white
2 oz (60 ml) Sortilège Canadian Whisky & Maple Syrup Liqueur
1 oz (30 ml) fresh lemon juice
1 pinch sea salt
lemon zest and/or slice of cooked bacon, for garnish
Instructions
- Separate egg white into cocktail shaker, inspecting for and removing any shell or broken yolk. Add Sortilège, lemon juice and salt. Add ice, shake vigorously, then fine strain into a chilled coupe glass and garnish with lemon zest and/or a slice of bacon.
Featuring
LIVORNO SPEZIATA
Ingredients
Serves 1
1½ oz (45 ml) Galliano Liqueur
4 oz (120 ml) non-alcoholic ginger beer
¾ oz (22 ml) fresh lemon juice
2 dashes orange bitters
orange zest, for garnish
Instructions
- In a Collins glass, combine Galliano, ginger beer, lemon juice and bitters. Stir gently to combine. Add ice and garnish with orange zest.
Featuring
BAKED YAMS WITH BROWN SUGAR MERINGUE
Ingredients
Serves 4 to 6
3 yams, scrubbed
1 tbsp (15 ml) butter, melted
1 tsp (5 ml) garlic powder
2 tsp (10 ml) salt, divided
3 egg whites
½ cup (125 ml) brown sugar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) cream of tartar
1 tsp (5 ml) coarse-flaked sea salt
1 handful arugula
1 tsp (5 ml) crushed multicoloured (or black) peppercorns
Instructions
- Preheat oven to 375 F (190 C). Line a baking sheet with parchment or foil. Poke holes all over yams with a fork so they do not explode while baking. Toss yams in butter, garlic powder and 1 tsp (5 ml) salt. Bake on lined baking sheet until soft, about 30 to 45 minutes.
- Meanwhile, make meringue. Fill a medium pot with about 2-in (5 cm) water and bring to a simmer over medium heat.
- In a medium heatproof mixing bowl that will fit over pot, combine egg whites, sugars, remaining 1 tsp (5 ml) salt and cream of tartar. Place bowl over simmering water and stir egg whites constantly with a heatproof spatula until they reach 175 F (80 C), about 8 to 10 minutes.
- Remove bowl from pot and whisk with an electric mixer until meringue is stiff and shiny, about 5 minutes.
- Spread meringue on a serving platter, cut yams in half and arrange them over meringue. Garnish with flaked sea salt, arugula and peppercorns.
Drink Pairings
FRESH CRANBERRY RELISH
Ingredients
Serves 2 cups (500 ml)
½ lb (250 g) fresh cranberries
1 orange, fruit, zest and juice
½ small shallot, roughly chopped
2 sprigs rosemary, leaves chopped
½ cup (125 ml) sugar, plus more if needed
1 tsp (5 ml) salt
Instructions
- Pulse all ingredients in a food processor until everything is roughly chopped. Taste and adjust seasoning. Amount of sugar needed will depend on how tart cranberries are. Refrigerate cranberry relish at least overnight to develop flavours. Relish will keep for up to 3 days in refrigerator.
Drink Pairings
GLAZED RADISHES
Ingredients
Serves 4 to 6
3 bunches radishes, leaves and stems removed, halved
½ cup (125 ml) chicken stock
2 tsp (10 ml) salt
2 tbsp (30 ml) honey
2 tbsp (30 ml) butter, divided
1 sprig thyme
1 bay leaf
Instructions
- Place radishes in a shallow pan with a lid. Add stock, salt, honey, 1 tbsp (15 ml) butter, thyme and bay leaf. Cover and bring to a boil over high heat. Reduce heat to medium and cook until radishes are almost tender, about 8 to 10 minutes.
- Remove lid, discard thyme and bay leaf and cook, uncovered, over high heat until liquid has almost completely reduced , about 5 to 8 minutes; there should be about 1 tbsp (15 ml) of liquid left. Add remaining 1 tbsp (15 ml) butter and toss radishes until butter has melted and radishes are nicely glazed. Serve immediately.
Drink Pairings
MUSHROOM STUFFING
Ingredients
Serves 4 to 6
1 loaf French bread, cut into cubes
2 tbsp (30 ml) butter, plus extra for greasing
1 tbsp (15 ml) olive oil
2 stalks celery, finely chopped
1 onion, sliced
2 garlic cloves, chopped
2 anchovy fillets
1 lb (500 g) mixed mushrooms, stems removed, sliced
2 tsp (10 ml) salt, divided
1 tsp (5 ml) black pepper
1 tsp (5 ml) chopped thyme leaves
2 sage leaves, chopped
¼ cup (60 ml) white wine
2 eggs, beaten
2 cups (500 ml) stock (turkey, chicken, mushroom or vegetable)
Instructions
- Preheat oven to 375 F (190 C). Bake bread cubes until light golden and dry, about 5 to 8 minutes. Set aside but leave oven on.
- In a large saucepan, melt butter with oil. Add celery, onion, garlic and anchovies and cook over medium heat just until onions are soft, about 5 to 8 minutes. Add mushrooms, 1 tsp (5 ml) salt, pepper, thyme, sage and wine. Continue cooking over medium heat; mushrooms will release their juices, then continue cooking until the liquid has evaporated and mushrooms are lightly caramelized, about 15 minutes total.
- Grease a casserole dish with butter. In a small bowl, combine remaining 1 tsp (5 ml) salt, eggs and stock. In a large bowl, combine bread, mushrooms and stock mixture. Transfer stuffing to greased casserole and bake at 375 F (190 C) for 30 to 40 minutes, or until stuffing is heated through and golden brown on top.