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Roasted Red Pepper Phyllo Parcels

Ingredients

Serves 10 to 20

1 tbsp (15 ml) sunflower oil

½ yellow onion, diced

1 garlic clove, minced

1 x 16 oz (500 ml) jar roasted red peppers (or about 3½ large roasted red peppers)

½ cup (125 ml) sun-dried tomatoes

¾ cup (175 ml) crumbled feta

salt and pepper, to taste

1 box (10 sheets) phyllo pastry

½ cup (125 ml) unsalted butter, melted

Instructions

Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
Heat oil in a skillet over medium heat. Add onion and garlic and sauté until translucent. Remove from heat and set aside to cool.
Drain roasted peppers and use a cheesecloth or press against a fine-mesh sieve to squeeze out any remaining liquid.
In a food processor, pulse onion, garlic, peppers and sun-dried tomatoes until pea-sized. Transfer to a large bowl and mix in crumbled feta. Season with salt and pepper (feta can be very salty, so be careful not to over-salt).
Lay a sheet of phyllo on a large flat surface. Using a pastry brush, brush entire sheet with melted butter. Lay a second sheet on top and repeat. Cut into five 3½-in (9.25 cm) vertical strips. Place a heaping tablespoonful of filling on bottom right end of 1 of the strips. Fold the bottom right corner of the phyllo up and over to the left edge of the strip to form a triangle. Now take the bottom point of the triangle you have made and fold the triangle up and over the left edge of the strip. Then take the bottom left corner and fold it up and over to the right edge of the strip. Repeat folding steps until the whole strip is used up, trimming excess pastry and sealing with melted butter if necessary. Repeat with remaining strips; you should get 5 parcels for every 2 sheets of phyllo. Refrigerate on a lined baking sheet until ready to serve, or freeze, covered, for up to 3 months.
To serve, brush tops with more melted butter and bake until golden brown, about 10 to 15 minutes. Cool for about 10 minutes before serving, or serve at room temperature if desired.

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Drink Pairings

Salmon Rillettes

Ingredients

Serves 4 to 6

1 tbsp (15 ml) sunflower oil

1 shallot, minced

1 to 2 cups (250 to 500 ml) dry white wine, for poaching

8 oz (250 g) salmon fillet, cut into 1-in (2.5 cm) cubes, about 1½ cups (375 ml)

3 oz (90 g) smoked salmon, diced, about ¼ cup (60 ml)

2 tsp (10 ml) butter, melted

1 tbsp (15 ml) mayonnaise

1 tbsp (15 ml) minced chives

1 pinch white pepper

salt, to taste

2 cups (500 ml) watercress

1 tsp (5 ml) lemon juice

1 tsp (5 ml) olive oil

1 baguette, sliced and toasted

½ cup (125 ml) cornichons (small pickles)

¼ cup (60 ml) sliced almonds, toasted

Instructions

Heat oil in a small saucepan over medium heat. Sauté shallot until translucent. Add enough wine to cover salmon and bring to a gentle simmer. Add cubed salmon and cook for a few minutes, until opaque and just cooked through. Strain salmon and shallot, discarding wine, and transfer to a medium bowl. Refrigerate until cooled.
Once cooled, gently flake salmon with a fork and mix in smoked salmon, butter, mayonnaise and chives. Season with white pepper and a pinch of salt, or to taste. Refrigerate rillettes until ready to serve.
To serve, dress watercress with lemon juice and olive oil. Top toasted baguette slices with salmon rillettes and serve watercress and cornichons alongside or on top, garnishing with almonds, as desired.

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Drink Pairings

White Chocolate Mousse with Poached Rhubarb

Ingredients

Serves 4 to 6

6 oz (180 g) white chocolate, coarsely chopped

4 large egg whites, about ½ cup (125 ml)

3 tbsp (45 ml) sugar, divided

1 cup (250 ml) whipping cream

1 cup (250 ml) dry white wine

1 vanilla pod, split lengthwise, seeds scraped out

1 whole star anise

1 lb (500 g) rhubarb (5 to 6 thin stalks), ends trimmed, cut into 2-in (5 cm) pieces

½ cup (125 ml) coarsely chopped blanched almonds

½ cup (125 ml) old-fashioned oats

½ cup (125 ml) all-purpose flour

¼ cup (60 ml) light brown sugar

¼ cup (60 ml) melted butter

whipped cream, to serve

Instructions

Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
Melt white chocolate in a heatproof bowl set over a saucepan of simmering water, stirring often. Once melted, remove from heat.
To make chocolate mousse, in a medium bowl, whisk egg whites to stiff peaks, then beat in 1 tbsp (15 ml) sugar. In a separate bowl, whip cream to medium-soft peaks, then slowly fold in melted chocolate until thoroughly incorporated. Fold a large spoonful of egg whites into chocolate, mix well, then fold in remaining egg whites, working quickly but carefully, to avoid deflating egg whites. Cover and refrigerate for at least 1 hour.
To poach rhubarb, in a saucepan, combine wine, 2 tbsp (30 ml) sugar, vanilla pod and seeds, star anise and ¾ cup (175 ml) water. Bring to a boil and add rhubarb. Lower heat to simmer and poach 2 to 3 minutes, until fork-tender, soft yet firm. Remove from heat and leave rhubarb to cool in liquid.
To make almond crunch, in a bowl, mix together almonds, oats, flour and light brown sugar and drizzle melted butter over top. Mix until incorporated and crumbly. Spread onto lined baking sheet. Bake for 20 minutes, stirring halfway through, until golden and crisp. Remove from oven and allow to cool.
To assemble, remove rhubarb from poaching liquid and spoon into parfait glasses. Top with a large scoop of mousse and a sprinkling of almond crunch, then repeat. Top with a dollop of whipped cream. Serve immediately.

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Drink Pairings

Rhubarb and Custard Cake

Ingredients

Serves 8

1 cup (250 ml) all-purpose flour, plus extra for dusting

1 tsp (5 ml) baking powder

½ tsp (2.5 ml) salt

3 large eggs

1 cup (250 ml) sugar, plus extra for sprinkling

¼ cup (60 ml) melted butter, cooled

¼ cup (60 ml) sour cream

2 tbsp (30 ml) dark rum

1 tsp (5 ml) vanilla extract

1 tbsp (15 ml) finely grated lemon zest

1 tbsp (15 ml) lemon juice

1 lb (500 g) rhubarb, halved lengthwise if thick, cut into 3-in (8 cm) pieces

whipped cream, to serve

Instructions

Preheat oven to 350 F (180 C).
Grease an 8-in (1.2 L) round springform pan and dust with flour. In a bowl, mix together flour, baking powder and salt. In a large mixing bowl, beat eggs and sugar until very pale and thick, about 2 minutes. In a small bowl, whisk melted butter, sour cream, rum, vanilla, lemon zest and juice.
Whisk butter mixture into egg mixture until just combined. Slowly fold into flour mixture until batter is smooth, then transfer to prepared pan. Chill 10 to 15 minutes to allow batter to set.
Gently place pieces of rhubarb on top of batter, trimming as needed. Sprinkle a bit of sugar over top. Bake 45 to 55 minutes, or until top is golden and browned around edges. Transfer to a wire rack and allow to cool in pan for 10 minutes. Then slide a knife around sides to loosen and unmould and slide onto rack to allow to cool completely.
Serve with a dollop of whipped cream.

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Drink Pairings

Rhubarb, Candied Ginger and White Chocolate Crisp

Ingredients

Serves 6 to 8

2 lbs (1 kg) rhubarb stalks, ends trimmed, cut into 1-in (2.5 cm) pieces

2 tbsp (30 ml) minced fresh ginger

½ cup (125 ml) granulated sugar

4 oz (125 g) white chocolate, coarsely chopped

1 cup (250 ml) coarsely chopped candied ginger, divided

1½ cups (375 ml) all-purpose flour

½ cup (125 ml) old-fashioned oats

½ cup (125 ml) brown sugar

1 tsp (5 ml) cinnamon

1 tsp (5 ml) ground ginger

¾ cup (175 ml) melted butter

ice cream or whipped cream, to serve

Instructions

Preheat oven to 350 F (180 C).
In a large mixing bowl, toss together rhubarb and fresh ginger. Transfer to a greased 2 or 3-quart (2 L or 3 L) baking dish and sprinkle with sugar, white chocolate and ½ cup (125 ml) candied ginger.
In a medium bowl, combine flour, oats, brown sugar, cinnamon, ground ginger and remaining ½ cup (125 ml) candied ginger. Drizzle in melted butter and mix until crumbly and resembling coarse sand. Distribute evenly over rhubarb.
Bake until topping is golden brown and filling is bubbling and soft, about 1 hour to 1 hour, 15 minutes. Remove and cool on wire rack. Can be served warm or at room temperature with ice cream or whipped cream.

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Drink Pairings

The Andrews Sisters

Ingredients

Serves 1

1½ oz (45 ml) Flor de Caña 12-Year-Old Rum

½ oz (15 ml) Averna Amaro

½ oz (15 ml) sweet vermouth

¼ oz (7 ml) Fernet Branca

¼ oz (7 ml) brown sugar syrup (2:1 ratio with water)

¾ oz (22 ml) lime juice

2 dashes of Bittered Sling Plum & Rootbeer Bitters

mint sprig, for garnish

dehydrated lime wheel, for garnish (optional)

Instructions

In a Collins glass over crushed ice, slowly build ingredients. Stir to combine. Fill with more crushed ice and garnish with a mint sprig.

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Featuring

Canada's Punch

Ingredients

Serves 1

1½ oz (45 ml) Bumbu Rum

½ oz (15 ml) Lot no. 40 Rye Whisky

½ oz (15 ml) lemon juice

½ oz (15 ml) pineapple juice

½ oz (15 ml) Allspice Syrup *

5 oz (150 ml) strong, hot black tea

1 tsp coconut oil

2 dashes of Bittered Sling Malagasy Chocolate Bitters

dehydrated pineapple chip/lemon or orange wheel, for garnish

cinnamon stick, for garnish

Instructions

Combine all ingredients in a coffee mug. Make sure tea is hot so that the coconut oil can fully dissolve and ingredients blend.
* In a saucepan over low heat, combine 2 cups (500 ml) each white sugar and hot water and 15 lightly crushed allspice berries. Stir until sugar is dissolved. Simmer for 20 minutes or until you reach desired taste. Can be stored in refrigerator for up to 2 weeks in a sealed container.

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Featuring

Empress

Ingredients

Serves 1

2 oz (60 ml) Ron Zacapa Solera 23 Rum

1 oz (30 ml) lemon juice

¾ oz (25 ml) Turmeric Honey*

1 oz (30 ml) aquafaba** or egg white

2 dashes of Bittered Sling Arabica Coffee Bitters

edible dried flowers, for garnish (optional)

Instructions

Combine all ingredients in a cocktail shaker and dry shake with one ice cube to aerate aquafaba or egg white. Fill shaker with ice and hard shake. Double strain into a chilled large coupe.
* Combine 2 cups (500 ml) honey with 1 cup (250 ml) hot water, 2 tsp (10 ml) ground turmeric and stir to combine. Can be stored in refrigerator for up to 2 weeks in a sealed container.
** The liquid leftover from a drained can of chickpeas.

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Featuring

Double Entendre

Ingredients

Serves 1

1½ oz (45 ml) Dewar’s 12-Year-Old Blended Scotch Whisky

½ oz (15 ml) Montenegro Amaro

1 oz (30 ml) lemon juice

¾ oz (22 ml) Earl Grey Syrup *

2 dashes of Bittered Sling Clingstone Peach Bitters

1 whole egg

edible gold flakes, for garnish (optional)

Instructions

In a cocktail shaker with one ice cube, combine all ingredients. (The ice cube will help aerate the egg white and yolk in the shaker, and keep the cocktail from getting warm, making it even fluffier!) Dry shake for 10 seconds. Fill shaker with ice, hard shake and double strain into a large chilled coupe. Garnish with edible gold flakes.
* In a heatsafe container, combine 3 heaping tablespoons of Earl Grey tea with 2 cups (500 ml) each white sugar and hot water and let sit for 30 minutes to an hour. Fine strain and squeeze out any extra liquid from the tea bags. Can be stored in refrigerator for up to 2 weeks in a sealed container.

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