WHISKEY CHAI
Ingredients
Serves 4
2 cinnamon sticks, broken into smallish pieces
15 whole black peppercorns
12 whole cloves
seeds from 6 cardamom pods
¾ tsp (4 ml) ground ginger
1 pinch freshly grated nutmeg
3 cups (750 ml) whole milk
3 tbsp (45 ml) dark brown sugar
½ tbsp (22 ml) loose black tea, or 3 teabags
ƒ cup (75 ml) Irish whiskey
Instructions
- Combine all spices in a spice grinder or mortar and pestle. Grind mixture to a fine powder.
- In a medium saucepan, combine spices, milk, sugar and tea. Bring to a low boil, reduce heat and simmer for 10 minutes. Remove from heat and let stand for 5 minutes. Strain into a pitcher, discarding solids. Rinse out saucepan and pour chai back in. Stir in whiskey. Slowly warm over low to medium heat until just steaming. Divide between 4 mugs, top with a grating of nutmeg and serve immediately.
Featuring
GINGER CAKE WITH WHISKY POACHED PEARS
Ingredients
Serves
WHISKY POACHED PEARS:
3 small underripe pears (Bartlett works well)
½ cup (125 ml) whisky (bourbon works well)
½ cup (125 ml) granulated sugar
2 cups (500 ml) water
3 whole star anise
GINGER CAKE:
≈ cup (150 ml) salted butter, softened
¾ cup (175 ml) golden syrup
1≈ cups (400 ml) all-purpose flour
½ cup (125 ml) dark brown sugar
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
2 tsp (10 ml) ground ginger
1 ½ tsp (7 ml) ground cinnamon
½ tsp (2.5 ml) ground allspice
½ tsp (2.5 ml) ground nutmeg
¼ tsp (1 ml) ground cloves
½ tsp (2.5 ml) salt
ƒ cup (75 ml) buttermilk
ƒ cup (75 ml) cooled reserved pear poaching liquid
1 tsp (5 ml) finely grated fresh ginger
1 large egg, beaten
1 tsp (5 ml) pure vanilla extract
CARAMEL SAUCE:
1 cup (250 ml) granulated sugar
½ cup (125 ml) reserved pear poaching liquid
¾ cup (175 ml) whipping cream
2 tbsp (30 ml) salted butter, cubed
lightly sweetened whipped cream, for serving (optional)
Instructions
- To make poached pears, slice a thin piece off bottom of each pear. In smallest saucepan that will fit pears comfortably, combine whiskey, sugar, water and star anise. Place pears in liquid and bring to a simmer. Partially cover saucepan and poach pears over medium-low heat for about 40 to 50 minutes, turning from time to time and maintaining a medium-low simmer. To test for doneness, insert a thin, sharp knife into centre of pear. It should meet no resistance. Remove pears and star anise from poaching liquid and set them and liquid aside to cool. Reserve liquid for cake and caramel sauce. Leftover pear poaching liquid can be stored in refrigerator and used in drinks and sauces.
- To make the cake, preheat oven to 325 F (170 C). Butter and line bottom of a 5 x 9-in (12 cm x 23 cm) loaf tin with parchment paper. In a medium high-sided saucepan, combine butter and golden syrup. Melt butter and bring mixture just to a simmer. Remove from heat and set aside until cool, about 15 minutes.
- Meanwhile, in a medium bowl, combine dry ingredients, including spices, and mix well. Add buttermilk, poaching liquid, ginger, egg and vanilla to butter mixture and whisk together. Add flour/spice mixture to saucepan and whisk well to combine until no lumps remain; batter will be quite wet. Pour batter into prepared pan, then gently place whole poached pears into batter, spacing out evenly. Bake for 1 hour. Test for doneness; skewer inserted into centre of cake should come out clean. Set aside for at least 30 minutes to cool before removing from pan.
- To make the caramel sauce, in a small heavy-bottomed saucepan, combine sugar and ½ cup (125 ml) poaching liquid. Dissolve sugar over low heat, stirring gently, then increase heat to medium and cook without stirring for about 8 to 10 minutes, or until caramel is a rich golden brown. Remove from heat and add cream—be careful, as caramel will bubble and sputter; this is normal. Return pan to medium-low heat and add butter. Stir until completely smooth, remove from heat and set aside.
- To serve, gently rewarm caramel sauce, if necessary, and drizzle generously over cake. Allow to cool and set, about 10 minutes. Slice cake and serve any extra sauce on the side, adding a dollop of whipped cream, if desired. Makes one 5 x 9-in (12 x 23 cm) cake
Drink Pairings
FENNEL, APPLE AND HAZELNUT SALAD WITH WHISKEY MAPLE VINAIGRETTE
Ingredients
Serves 4
¼ cup (60 ml) very finely chopped toasted hazelnuts
1 tsp (5 ml) dried fennel seeds, crushed or finely chopped
3 tbsp (45 ml) bourbon whiskey
1½ tbsp (22 ml) apple cider vinegar
1 tbsp (15 ml) red wine vinegar
1½ tbsp (22 ml) maple syrup
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) Dijon mustard
¼ cup (60 ml) light olive oil
sea salt and black pepper, to taste
2 small fennel bulbs, tough outer layer and stems removed, very thinly sliced
2 small ambrosia apples, very thinly sliced
¼ cup (60 ml) very thinly sliced red onion
2 tbsp (30 ml) finely chopped flat leaf parsley leaves
2 cups (500 ml) hearty mixed fall greens, such as kale, chard and chicory, torn into small pieces
ƒ cup (75 ml) whole or halved toasted hazelnuts
Instructions
- In a medium jar with a tight-fitting lid, combine finely chopped hazelnuts, fennel seeds, bourbon, vinegars, maple syrup, lemon juice and Dijon. Seal and shake well to mix. Add olive oil and salt and pepper to taste. Seal and shake until well combined. Taste, adjust seasoning if necessary and set aside.
- In a medium salad bowl, combine fennel, apple, red onion, parsley and greens. Drizzle with enough vinaigrette to coat and toss to combine. Season to taste with salt and pepper. Top with hazelnuts and serve with remaining vinaigrette on the side.
Drink Pairings
BEEF TENDERLOIN TOURNEDOS WITH WHISKY CREAM
Ingredients
Serves 4
1½ lbs (750 g) beef tenderloin, well-trimmed and cut into 4 equal pieces
3 tbsp (45 ml) Dijon mustard, divided
1 tsp (5 ml) sea salt, plus extra to taste
2 tsp (10 ml) coarsely ground black pepper, plus extra to taste
2 tbsp (30 ml) olive oil
6 tbsp (90 ml) unsalted butter, divided
1 small handful fresh rosemary, thyme and sage sprigs
4 medium garlic cloves, thickly sliced
3 tbsp (45 ml) minced shallot
2 tsp (10 ml) whole pink peppercorns
≈ cup (150 ml) Scotch whisky
½ cup (125 ml) whipping cream
2 to 3 tbsp (30 to 45 ml) fresh lemon juice, to taste
Instructions
- Rub beef with 1 tbsp (15 ml) Dijon and season with 1 tsp (5 ml) salt and 2 tsp (10 ml) pepper, coating all sides. Set aside at room temperature for 30 minutes.
- Preheat oven to 450 F (230 C).
- Heat a medium cast iron pan over medium-high until quite hot. Add olive oil and 2 tbsp (30 ml) butter. When butter is just sizzling, immediately add beef and sear on all sides, turning, about 3 minutes total. Scatter herbs and garlic into pan and transfer to oven. Roast for 10 to 12 minutes for medium rare. Remove from oven; allow beef to rest in pan for 5 minutes.
- Meanwhile, make the whisky cream. In a medium pan over medium-low heat, melt 2 tbsp (30 ml) butter, add shallot and pink peppercorns and sauté until softened, about 4 minutes. Pour in whisky, warm for 1 minute, then stir in cream and remaining 2 tbsp (30 ml) Dijon. Whisk and bring to a boil. Reduce heat and simmer for 4 to 5 minutes, or until sauce thickens. Season to taste with salt and black pepper and whisk in remaining 2 tbsp (30 ml) butter and lemon juice, to taste.
- To serve, spoon a generous pool of whisky cream into centre of 4 medium plates. Place beef tournedos on sauce and spoon a little sauce over top. Garnish with roasted herbs and garlic from pan and serve immediately with remaining whisky cream on the side.
Drink Pairings
SQUASH AND RICOTTA MILLE FEUILLE
Ingredients
Serves 4
1 x 1.1 lb (490 g) package all-butter puff pastry sheets, defrosted according to package instructions
1 large butternut squash, peeled and cut into 1-in (2.5 cm) cubes
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
1 pinch ground cinnamon
1 pinch ground nutmeg
vegetable oil, for deep frying
10 shiitake mushrooms, stems removed, thinly sliced
16 sage leaves
1 onion, thinly sliced
1 tbsp (15 ml) butter
1 x 1 lb (454 g) tub ricotta cheese
2 tsp (10 ml) salt
½ cup (125 ml) roughly chopped toasted hazelnuts
celery leaves from 1 bunch celery, picked and kept in ice water
2 radishes, thinly sliced and kept in ice water
Instructions
- Preheat oven to temperature indicated on puff pastry package. Place puff pastry in 1 layer on 1 or 2 parchment-lined baking sheets. Poke holes all over pastry with a fork. Cover each baking sheet with another piece of parchment and another baking sheet over top. Put a heavy ovensafe weight item (e.g. cast iron frying pan) on top of layered baking sheets. Bake according to suggested time on package, or until golden brown. Remove from oven and remove weight and top sheet pan. Allow to cool.
- Once cool, cut sheets into twelve 2½ x 5-in (6.25 x 12 cm) rectangles. Set aside.
- Set oven to 375 F (190 C). Toss squash in 3 tbsp (45 ml) olive oil, season with salt and pepper to taste, and add cinnamon and nutmeg. Transfer squash to a parchment-lined baking sheet and roast until cooked through and light golden on edges, about 20 minutes.
- Fill a small saucepan with enough vegetable oil to fry mushrooms. Heat oil over medium-high heat to about 375 F (190 C). Fry mushrooms until golden brown and crisp (in batches, if necessary). Remove to paper towel to drain, and season with salt and pepper. Set aside.
- In the same oil, fry sage leaves, a few at a time. Be careful, as they bubble up and may spit a bit. Remove to paper towel to drain, and season with salt and pepper.
- In a medium frying pan, fry onion in butter and remaining 1 tbsp (15 ml) olive oil over medium heat until caramelized, about 15 to 20 minutes.
- Season ricotta with 2 tsp (10 ml) salt and transfer to a piping bag with a large round tip (or use a plastic freezer bag with the corner cut off).
- To assemble, lay 1 piece puff pastry on a dinner plate. Top with 1/12 of the squash, mushrooms, caramelized onions and hazelnuts, and repeat. Place third and final layer of pastry on top and garnish with ¼ of the sage leaves, celery leaves and radish.
Drink Pairings
SLOW-ROASTED SALMON WITH BRUSSELS SPROUTS
Ingredients
Serves 4
1 x 1¾ to 2 lb (840 g to 1 kg) fillet wild sockeye salmon, skin removed
salt and pepper, to taste
10 Brussels sprouts, leaves picked
2 tbsp (30 ml) grainy mustard
1 tbsp (15 ml) honey
½ lemon, zest and juice
2 tbsp (30 ml) Champagne or white wine vinegar
¼ cup (60 ml) + 1 tbsp (15 ml) olive oil, divided
¼ cup (60 ml) crème fraîche
1 handful pea shoots, for garnish
Instructions
- Remove any pin bones from salmon. Place on a parchment-lined baking sheet. Season with salt and allow to sit at room temperature for 30 minutes. Preheat oven to 300 F (150 C).
- Prepare a large bowl of ice water.
- Blanch Brussels sprouts leaves in salted boiling water just until they turn bright green, about 30 to 45 seconds, then drain and transfer to prepared ice water. Once cool, drain in a colander and allow to dry on paper towels.
- Whisk together mustard, honey, lemon juice, vinegar and ¼ cup (60 ml) olive oil. Season with salt and pepper. Set aside.
- Drizzle remaining 1 tbsp (15 ml) olive oil over salmon, then roast for 20 to 25 minutes, until it flakes with a fork and is just opaque at thickest point, or until cooked to desired doneness.
- Spread crème fraîche on a platter long enough to fit salmon. Place salmon on crème fraîche. Toss Brussels sprouts with half the dressing. Garnish salmon with Brussels sprouts, pea shoots and lemon zest. Drizzle with remaining dressing and serve.
Drink Pairings
PRIME RIB WITH PEPPERCORN CRUST
Ingredients
Serves 6
3-rib prime rib roast, about 7 lbs (3.1 kg)
½ cup (125 ml) Dijon mustard
3 tbsp (45 ml) kosher salt
¼ cup (60 ml) crushed mixed-colour or black peppercorns
2 cups (500 ml) beef demi-glace or jus, warmed *
½ cup (125 ml) prepared horseradish cream
roasted heads of garlic, roasted shallots, figs and/or bay leaves, for garnish (optional)
* This recipe does not produce any drippings, so use purchased or previously prepared demi-glace or jus.
Instructions
- Preheat oven to 250 F (130 C). Coat rib roast with Dijon, then coat with salt and pepper.
- Place roast in a heavy roasting pan, bone side down. Roast until internal temperature reaches between 125 F (52 C) and 130 F (54 C) for a perfect medium-rare roast, or 130 F (54 C) to 135 F (57 C) for medium, about 3 to 4 hours.
- Remove from oven and allow to rest for 30 minutes to 1 hour.
- Preheat oven to 500 F (260 C). Put roast in oven for 5 to 10 minutes, or until deep golden brown. Remove from oven and slice (no need to rest again, as browning time is short). Serve with demi-glace or jus and horseradish cream, and garnish as desired with roasted garlic, roasted shallot, figs and/or bay leaves.
Drink Pairings
CLASSIC PUMPKIN TART WITH PECAN PRALINE TOPPING
Ingredients
Serves 8
PASTRY:
½ cup (125 ml) + 2 tbsp (30 ml) all-purpose flour
¼ cup (60 ml) + 1 tbsp (15 ml) cold salted butter, cut into ½-in (1.25 cm) pieces
1½ tbsp (22 ml) very cold water
FILLING:
2 cups (500 ml) pumpkin purée (from a roasted sugar pumpkin, or canned)
¼ cup (60 ml) granulated sugar
1/3 cup (75 ml) dark brown sugar
1 large pinch fine sea salt
1½ tsp (7 ml) ground cinnamon
1½ tsp (7 ml) ground ginger
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) ground cardamom
½ tsp (2.5 ml) ground allspice
1½ cups (375 ml) whipping cream, chilled
3 large eggs, beaten
TOPPING:
½ cup (125 ml) packed dark brown sugar
1/3 cup (75 ml) cold salted butter, cut into large pieces
¼ cup (60 ml) whipping cream
1 tsp (5 ml) pure vanilla extract
¾ cup (175 ml) coarsely chopped toasted pecans
lightly sweetened whipped cream, to serve
Instructions
- To make pastry, in bowl of small food processor, combine flour and butter and pulse until mixture has sandy texture, with largest pieces of butter the size of tiny peas. Add cold water and pulse until large clumps form and pastry just starts to form a ball around blade. Transfer dough to a work surface and knead a few times to bring together into a ball. Flatten into a disc, cover and refrigerate for at least 1 hour or up to 2 days.
- On a lightly floured surface, roll dough out into a 12-in (30 cm) circle. Carefully transfer to a 10-in (25 cm) tart pan with a removable base. Gently ease dough into pan. Fold excess pastry over itself to double up edges of tart and pinch off any extra from top edge. Use any excess to patch areas if necessary, or discard. Freeze while preparing filling.
- To make filling, preheat oven to 400 F (200 C). In a medium saucepan over medium heat, combine pumpkin, sugars, salt and spices. Bring to a low simmer and cook for 6 minutes, stirring frequently. Remove from heat and allow to cool in pan for 10 minutes. Add cold cream and whisk until smooth. Slowly add beaten eggs, whisking until mixture is well combined and smooth. Remove tart shell from freezer and place on a heavy baking sheet. Pour filling into crust. Carefully place tart in oven and bake for 15 minutes. Reduce heat to 325 F (170 C) and continue baking for another 30 to 40 minutes, or until centre is just set. A toothpick inserted into centre of tart should come out clean. Allow to cool completely.
- To make topping, in a small saucepan over medium-low heat, combine sugar, butter and cream. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove pan from heat and stir in vanilla and pecans. Keep warm over lowest heat or reheat when ready to serve tart.
- To serve, remove tart from pan, leaving it on metal base. Place tart back on baking sheet and reheat in a 325 F (170 C) oven for about 10 minutes, or until warmed through and pastry is crisp. Garnish edges of tart with pecan topping and top with whipped cream. Drizzle whipped cream with some of the warm pecan topping. Serve tart immediately with remaining pecan topping.
Drink Pairings
ROASTED DELICATA AND ACORN SQUASH SALAD
Ingredients
Serves 4
3 tbsp (45 ml) olive oil, plus more for brushing
1 medium Delicata squash, ends trimmed, halved and seeds removed
1 medium Acorn squash, stemmed, quartered lengthwise and seeds removed
1½ tsp (7 ml) fine sea salt
black pepper, to taste
1 large shallot, peeled and thinly sliced lengthwise
3 tbsp (45 ml) finely minced fresh jalapeño, or to taste
3 tbsp (45 ml) freshly squeezed lime juice
½ cup (125 ml) coarsely chopped cilantro leaves
lime wedges, for serving
Instructions
- Preheat oven to 425 F (220 C) and brush a large baking sheet with a little olive oil. Slice squash into ¾-in (2 cm) half moons. Transfer squash to sheet pan in a single layer. Brush tops with 3 tbsp (45 ml) olive oil and season with salt and pepper. Roast for about 10 minutes, or until just tender and undersides are evenly golden brown. Flip squash and cook for another 5 minutes.
- Meanwhile, while squash is in oven, prepare dressing. In a small bowl, combine shallot, jalapeño, lime juice and a pinch of salt, and allow to macerate while squash roasts.
- To serve, remove squash from oven and transfer to a serving tray. Spoon dressing over squash and season with salt and pepper. Scatter cilantro leaves over and garnish with lime wedges. Serve while warm.
Drink Pairings
RICOTTA AND KABOCHA SQUASH GNOCCHI
Ingredients
Serves 6
4 lbs (2 kg) kabocha squash (about 2 medium squash)
2 tbsp (30 ml) olive oil
sea salt and black pepper, to taste
1 cup (250 ml) ricotta cheese, drained of any excess water
½ cup (125 ml) finely grated Parmesan, plus extra to serve
2 egg yolks
2 cups (500 ml) all-purpose flour, plus extra for rolling
½ cup (125 ml) salted butter, divided
20 large fresh sage leaves
½ lemon, juice only
1 large pinch dried red chili flakes, plus extra to serve
lemon wedges, to serve
Instructions
- Preheat oven to 375 F (190 C). Halve squash and remove seeds and any stringy fibrous flesh. Brush olive oil over each half and season with salt and pepper. Place squash, cut side down, on a parchment-lined baking sheet. Roast for about 40 minutes, or until very tender and a knife inserted into squash meets no resistance. Remove from oven and allow to rest until cool enough to handle. Remove and discard skin and wrap cooked squash in a clean, dry tea towel. Squeeze to extract any liquid from squash; it needs to be very dry. Weigh out 1 lb (454 g) and reserve leftovers, if any, for another use.
- In a large bowl, combine ricotta, Parmesan and egg yolks. Beat with a wooden spoon until well mixed. Season with salt and pepper. Mash squash until smooth and add to ricotta mixture, stirring until thoroughly combined.
- Add 1¾ cups (425 ml) flour to mixture and stir until a shaggy dough forms. Turn dough out onto a lightly floured work surface and knead gently until it comes together. If dough is sticky, gradually work in remaining flour, a spoonful at a time. Cover and chill for at least 1 hour before rolling.
- Bring a large saucepan of salted water to a boil. Remove dough from fridge and divide into 6 pieces, shaping them into rough rounds. On a floured surface, roll each into a 10-in (25 cm) rope, about ½-in (1.25 cm) in diameter. Cut rope into 1-in (2.5 cm) pieces, placing each on a well-floured baking sheet before proceeding with next dough round.
- Cook gnocchi in 2 batches in boiling water. Once they float to surface, after about 3 to 4 minutes, cook an additional 3 to 4 minutes, about 6 to 7 minutes total. Test one to make sure gnocchi are fully cooked and not raw tasting. Drain and spread out in a single layer on a lightly oiled baking sheet.
- Heat a large heavy-bottomed frying pan over medium heat. Add ¼ cup (60 ml) butter to pan and heat until sizzling. Add sage and fry, stirring continuously, until crisp, about 2 minutes. Remove sage and set aside. Add half the gnocchi to pan and sear each side, flipping them, for 4 to 5 minutes total, until crispy and golden brown on both sides, adjusting heat to medium-high if needed. Transfer to a plate and keep warm. Repeat with remaining ¼ cup (60 ml) butter and gnocchi. Add first batch of gnocchi back into pan with second batch. Toss well and squeeze ½ lemon over, add chili flakes and season with salt and pepper. Add a generous handful of freshly grated Parmesan and toss well to coat.
- Transfer gnocchi to a large platter and top with fried sage. Serve immediately, family style, with plenty more Parmesan, chili flakes and lemon wedges.