INDIVIDUAL FALL QUICHES

Ingredients Instructions

Ingredients

Serves 4
1 tbsp (15 ml) grapeseed oil
2 cups (500 ml) diced butternut squash, cut into ½-in (1.25 cm) cubes
2 medium shallots, chopped
½ tsp (2.5 ml) each salt and pepper, plus extra to taste
1 small head radicchio, sliced into thick ribbons
6 large eggs
1 cup (250 ml) whipping cream
1 tbsp (15 ml) chopped fresh rosemary leaves
1 lb (500 g) frozen puff pastry sheets, thawed overnight in refrigerator
4 oz (125 g) feta cheese, crumbled

Instructions

  1. Preheat oven to 350 F (180 C).
  2. In a large frying pan over medium heat, heat oil. Add squash, shallots and a good pinch each of salt and pepper. Cook, stirring occasionally, until squash is tender and shallots start to caramelize, about 10 minutes. Stir in radicchio until it begins to wilt, about 2 minutes. Remove from heat and set aside.
  3. In a medium bowl, beat together eggs, cream, rosemary and about ½ tsp (2.5 ml) each salt and pepper.
  4. Unfold puff pastry and place on a clean, lightly floured surface. Smooth out any creases in pastry with finger and roll out until ¼-in (0.5 cm) thick. Cut into 4 equal squares and carefully line 4 large ramekins or 4 small cast iron skillets with pastry. Some dough will hang over edges. Divide squash mixture and egg mixture between pastry shells. Place quiches on a rimmed baking tray, sprinkle each with feta and bake until golden and puffy, about 30 minutes. Serve immediately.
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Drink Pairings

CHORIZO MUSSELS

Ingredients Instructions

Ingredients

Serves 2
1 tbsp (15 ml) grapeseed oil
8 oz (250 g) fresh chorizo sausage
2 shallots, thinly sliced
2 garlic cloves, minced
1 tsp (5 ml) ground cumin
1 x 12 oz (355 ml) pilsner beer
2 tbsp (30 ml) unsalted butter
2 lbs (1 kg) mussels, scrubbed and debearded
kosher salt, to taste (optional)
¼ cup (60 ml) coarsely chopped flat leaf parsley leaves
1 green onion, trimmed and thinly sliced
toasted baguette slices, to serve
hot sauce, to serve (optional)

Instructions

  1. Heat oil in a Dutch oven or large, heavy-bottomed stock pot over medium heat. Add chorizo and cook, turning occasionally, until cooked throughout, about 8 minutes. Remove from Dutch oven and slice into thin rounds. Do not clean Dutch oven. Set chorizo aside.
  2. Set Dutch oven back over medium heat and add shallots, garlic and cumin. Cook until shallots have softened, about 10 minutes. Add beer and butter, increase heat to medium-high and bring to a boil. Cook for 1 minute to slightly reduce liquid. Add mussels, cover and cook until mussels open, about 5 to 8 minutes. Discard any mussels that do not open. Stir in cooked chorizo rounds. Season to taste with salt, if desired.
  3. Spoon mussels into bowls. Ladle brothy chorizo mixture over top. Top with parsley and green onions. Serve hot with slices of toasted baguette and hot sauce, if desired.
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Drink Pairings

Classic Daiquiri

Ingredients Instructions

Ingredients

Serves 1
Classically a neat cocktail, the Daiquiri can be blended with fruit; or add mint and soda water for a Mojito.
¾ oz (22 ml) fresh lime juice
1½ tsp (7 ml) superfine sugar
1½ oz (45 ml) Bacardi Superior Rum
lime peel or wheel, for garnish

Instructions

  1. In a cocktail shaker, combine lime juice and sugar and stir to dissolve. Add rum and cubed ice then shake vigorously. Strain neat into a chilled coupe glass and garnish with a lime peel or wheel.
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Negroni

Ingredients Instructions

Ingredients

Serves 1
Legend tells that Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favourite cocktail – the Americano – by replacing the soda water with gin.
1 oz (30 ml) Bombay Sapphire Gin
1 oz (30 ml) Cinzano Rosso Sweet Vermouth
1 oz (30 ml) Campari
orange peel or wheel, for garnish

Instructions

  1. In a mixing glass with cubed ice, combine gin, vermouth and Campari. Stir for approximately 30 seconds to both chill and dilute. Strain into a rocks glass over new ice and garnish with an orange peel or wheel.
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Rob Roy (Scotch Manhattan)

Ingredients Instructions

Ingredients

Serves 1
The Manhattan is classically made with rye whisky, but any whisky will work.
2 oz (60 ml) Famous Grouse Scotch
1 oz (30 ml) Cinzano Rosso Sweet Vermouth
2 dashes Angostura Bitters
cherry, for garnish

Instructions

  1. In a mixing glass with cubed ice, combine ingredients. Stir for about 30 seconds to chill and dilute. Strain neat into a chilled martini glass or coupe, and garnish with a cherry.
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Fresh Raspberry and Prosecco Lemonade

Ingredients Instructions

Ingredients

Serves 6 to 8
16 oz (500 g) fresh raspberries
½ cup (125 ml) granulated sugar
finely grated zest of 1 lemon
¾ cup (175 ml) fresh lemon juice
1/3 cup (75 ml) Limoncello
1 bottle (750 ml) Prosecco, well chilled

Instructions

  1. In a medium bowl, combine raspberries and sugar. Crush berries with the back of a spoon until mostly liquid, stir, then allow to sit for 15 minutes to dissolve sugar. Using a spatula, force berries through a fine mesh sieve into a small bowl, pressing hard to release as much juice as possible. Discard seeds. Transfer raspberry purée to a large glass pitcher, add lemon zest and juice and limoncello and stir to combine. Top with chilled Prosecco, stir well and serve in chilled glasses over ice.
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Mocha Mudslide

Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Absolut Vanilia Vodka
1½ oz (45 ml) Baileys Irish Cream
1 cup (250 ml) chocolate ice cream (about 2 scoops)
4 to 5 cold brew coffee ice cubes
1 pinch sea salt
chocolate syrup, whipped cream and chocolate shavings, for garnish

Instructions

  1. In a blender, combine vodka, Baileys, ice cream, coffee ice cubes and salt. Blend until smooth. Right before serving, drizzle chocolate syrup into sides and bottom of a milkshake or other tall glass, then pour blender contents in. Garnish with whipped cream and chocolate shavings.
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Cold Shoulder

Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) Malibu coconut liqueur
1 cup (250 ml) passion fruit sorbet (about 2 scoops)
½ oz (15 ml) fresh lemon juice, strained
1 oz (30 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
5 to 6 ice cubes
mint sprig, for garnish

Instructions

  1. In a blender, combine Malibu, passion fruit sorbet, lemon juice, simple syrup and ice. Blend until smooth. Pour into a pilsner or other tall glass and garnish with fresh mint.
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Bermuda Storm

Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) Goslings Black Seal Rum, divided
1 oz (30 ml) Giffard Ginger of the Indies
1½ tsp (7 ml) peeled, freshly grated ginger
1 oz (30 ml) fresh lime juice, strained
1 oz (30 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
5 to 6 ice cubes
lime wedges or fresh mint, for garnish

Instructions

  1. In a blender, combine 1 oz (30 ml) rum, ginger liqueur, fresh ginger, lime juice, simple syrup and ice. Blend until smooth. Pour into a hurricane or other tall glass, top with remaining 1 oz (30 ml) rum and garnish with lime wedges or fresh mint.
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