Lemon Daisies
Beautiful and delicious Lemon Daisy tarts for your next spring garden party. Acquesi Asti and Tempo Lemon Mint Gin Smash make great pairings for this dessert.Ingredients
Serves 12 daisies
6 egg yolks
1½ cups (375 ml) sugar
¼ tsp (1 ml) salt
½ cup (125 ml) fresh lemon juice
¼ cup (60 ml) butter
1 tbsp (15 ml) lemon zest (optional)
1 to 2 tbsp (15 to 30 ml) icing sugar, for dusting
12 Daisy Tart Shells, make ahead, recipe follows
2 tsp (10 ml) poppy seeds (optional), for garnish
DAISY TART SHELLS
8 oz (250 g) flour
¼ tsp (1 ml) salt
4 oz (125 g) icing sugar
4 oz (125 g) cold butter, cubed about 1-in (2.5 cm)
2 egg yolks
1 tbsp (15 ml) whipping cream
1 tsp (5 ml) vanilla extract
Instructions
- To make Daisy Tart Shells, in food processor, pulse together flour, salt and icing sugar for 10 seconds. Add cold butter and process until mixture resembles coarse sand.
- In a small bowl, lightly whisk together egg, whipping cream and vanilla extract. With food processor running, slowly add egg mixture until it forms a dough ball.
- Transfer dough to clean surface and flatten slightly to form a disk about 1½‑in (3.75 cm) thick. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Remove dough from refrigerator and allow to rest at room temperature for about 15 minutes. Meanwhile prepare two 12-muffin baking pans as follows: grease 6 alternating muffin cups in each pan, leaving at least 1 empty muffin cup between greased ones.
- Place dough between 2 pieces of parchment paper roughly 15-in to 18-in (38 cm to 46 cm) long. Roll dough to about ¼-in (0.5 cm) thickness. Remove top parchment paper. Using 4-in (10 cm) flower-shaped cookie cutter, cut 6 flowers. Use each pastry flower to line greased muffin cups on 1 baking sheet, arranging petals to slightly fold over top surface of pan like a flower. Lightly press edges and bottom of each flower cup.
- Gather remaining pastry and form into pastry disk about 1½-in (3.75 cm) thick. Repeat previous step to create 6 more flower pastry shells in remaining greased muffin cups.
- Using a fork, poke holes along bottom and sides of pastry in muffin cups. Refrigerate for about 30 minutes.
- Preheat oven to 350 F (180 C). Bake chilled pastry shells until edges of pastry turn golden in colour, about 12 to 15 minutes.
- Remove from oven and allow pastry to cool in pans on wire rack. When cool, gently remove tart shells from pan and store in airtight container at room temperature until ready to use, for up to 2 days.
- For filling, in a medium, heavy-bottomed saucepan, mix egg yolks, sugar, salt and lemon juice. Place over saucepan of simmering water and cook until sugar is melted and mixture starts to thicken. When you see a couple of small bubbles pop on surface (do not wait for full boil), remove from heat, stir vigorously for about 15 seconds.
- Add butter to mixture and continue mixing until fully incorporated. Strain mixture through a fine mesh sieve into a medium bowl. Mix in lemon zest, if using, until well incorporated with lemon curd. Cover surface with plastic wrap. Use another piece of plastic wrap to cover bowl and refrigerate for about 2 hours.
- When ready to assemble, dust icing sugar over prepared Daisy Tart Shells. Spoon and fill tart shells with lemon curd and garnish with poppy seeds, if using, as desired.
Drink Pairings
Pea & Herb Frittata
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
8 large eggs
2 tbsp (30 ml) whipping cream
2 tsp (10 ml) kosher salt
1 tsp (5 ml) freshly ground pepper
2 cups (500 ml) frozen peas, blanched
½ bunch cilantro leaves, roughly chopped
1 bunch dill, chopped
½ bunch parsley leaves, roughly chopped
¼ cup (60 ml) finely chopped chives or green onion
4 oz (125 g) feta, crumbled, divided
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil, divided
1 bunch cherry tomatoes on the vine
pea greens, for garnish
Instructions
- Preheat oven to 350 F (180 C). Beat eggs, cream, salt and pepper. Add peas, cilantro, dill, parsley, chives and 3 oz (90 g) feta. Mix well.
- In an 8-in (20 cm) non-stick oven-safe frying pan, heat butter and 1 tbsp (15 ml) oil over medium heat until butter has melted and is foamy. Swirl it around the pan to coat entire bottom and up sides.
- Pour in egg mixture and cook for 2 minutes until bottom has started to set. Transfer pan to oven and bake for about 20 minutes, until centre of frittata has just set but is still slightly wobbly.
- Place cherry tomatoes on baking tray and drizzle with remaining olive oil. Roast for 10 minutes.
- Transfer frittata to a serving platter. Garnish with roasted tomatoes, pea greens and remaining feta.
Drink Pairings
Pea Pesto Pasta
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
2 garlic cloves, roughly chopped
¼ cup (60 ml) roughly chopped, toasted pine nuts, divided
1 cup (250 ml) baby arugula
1 cup (250 ml) basil leaves, plus extra for garnish
4 oz (125 g) Parmigiano-Reggiano, grated, divided
1 lemon, zest and juice
2 tsp (10 ml) kosher salt, plus extra to taste and for cooking pasta
1 tsp (5 ml) pepper
1 cup (250 ml) extra-virgin olive oil
2 cups (500 ml) frozen peas, blanched
2 tbsp (30 ml) crème fraîche
1 x 12 oz (350 g) package cheese-stuffed tortellini
chili oil, for garnish
Instructions
- Combine garlic, 2 tbsp (30 ml) pine nuts, arugula, basil, 3 oz (90 g) Parmigiano-Reggiano, lemon juice and salt and pepper in a blender. Blend while slowly drizzling in olive oil until you have a smooth purée. Add peas and pulse until peas are roughly chopped. It should look chunky. Transfer to a bowl, fold in crème fraîche and adjust seasoning.
- Cook tortellini according to package instructions. Add cooked tortellini plus ¼ cup (60 ml) pasta water to pea pesto and mix, adding more pasta water if sauce is too dry.
- Divide pasta into 4 bowls and garnish with chili oil, remaining Parmigiano-Reggiano and basil.
Drink Pairings
Pea Pancakes with Fried Egg
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
2 cups (500 ml) frozen peas, blanched
6 eggs, divided
1 cup (250 ml) milk
¼ cup (60 ml) + 1 tbsp (15 ml) butter, melted, divided
3 tbsp (45 ml) finely chopped chives, divided
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) salt, divided
2 tbsp (30 ml) baking powder
3 tbsp (45 ml) olive oil, plus extra for cooking pancakes
1 tbsp (15 ml) Champagne vinegar
1 tsp (5 ml) grainy mustard
salt and pepper, to taste
1 cup (250 ml) arugula (or any other salad green)
1 cup (250 ml) pea greens
2 radishes, julienned
3 oz (90 g) bacon, cut into 1-in (2.5 cm) lardons (or chop sliced bacon if you can’t buy whole piece), rendered until crisp
Instructions
- In a blender, pulse peas until roughly chopped. Add 2 eggs, milk, ¼ cup (60 ml) butter and 2 tbsp (30 ml) chives, pulse until combined.
- In a large bowl, mix flour, salt and baking powder.
- Add wet ingredients to dry ingredients and stir until just combined. Some lumps can remain.
- Heat a non-stick or well-seasoned cast iron pan over medium-high heat. Add half remaining butter and 1 tbsp (15 ml) oil and heat until butter is foamy. Spoon ¼ cup (60 ml) portions of batter into pan. Cook for 3 to 4 minutes per side, or until golden brown. Repeat with remaining batter. Keep pancakes warm in oven.
- Fry remaining 4 eggs as desired in remaining butter and 1 tbsp (15 ml) oil (sunny-side up is shown).
- Stack pancakes on 4 plates and top each portion with a fried egg.
- Mix remaining oil, vinegar, mustard and salt and pepper in a bowl. Add arugula, pea greens, radish and bacon and toss. Divide between plates.
Drink Pairings
Pea, Proscuitto & Buratta Platter
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4 - 6
2 cups (500 ml) frozen peas, blanched and shocked in ice water
¼ cup (60 ml) extra-virgin olive oil, plus more for toasting bread and for garnish
2 garlic cloves, roasted, mashed
1 lemon, zest and juice
3 tbsp (45 ml) finely chopped chives
¼ tsp (1 ml) salt
4 oz (113 g) ball burrata
3½ oz (100 g) sliced prosciutto
freshly ground black pepper, to taste
1 large ciabatta loaf, sliced, to serve
Instructions
- In a blender, pulse peas, ¼ cup (60 ml) olive oil, roasted garlic, lemon zest and juice, chives and salt until roughly mashed. Taste and adjust seasoning. Spread on serving platter.
- Place burrata on top of pea purée and arrange prosciutto slices around it. Drizzle with olive oil and sprinkle pepper all over.
- Brush remaining olive oil over sliced ciabatta and toast under broiler until golden brown, about 1 to 2 minutes each side. Serve alongside platter.
Drink Pairings
Sweet & Spicy Goat’s Cheese Board
A bevy of boards, both sweet and savoury, perfect for sharing.Ingredients
Serves 8
2 tsp (10 ml) fennel seeds
2 tbsp (30 ml) ghee
4 garlic cloves, thinly sliced
½ cup (125 ml) cilantro leaves and tender stems
10½ oz (300 g) fresh goat’s cheese, at room temperature
¼ cup (60 ml) sweet mango chutney
1 small, fresh Ataulfo mango, peeled, pitted and diced
1 tsp (5 ml) flaky sea salt
1 Thai red (bird’s eye) chili, sliced into thin rounds or ½ tsp (2 ml) red chili flakes
warm naan bread, for serving
Instructions
- Add fennel seeds to a dry frying pan and place over medium heat. Toast, stirring constantly, until fragrant, about 2 minutes. Transfer to a mortar and pestle, roughly grind warm fennel seeds and set aside. If you don’t have a mortar and pestle, place seeds on a cutting board and crush them using a heavy-bottomed saucepan. Transfer to a small bowl and set aside.
- Place frying pan back over medium heat and add ghee until melted and hot. Add garlic and fry, stirring constantly, for 30 seconds. Add cilantro, taking care as it will sputter and spit when it hits the hot oil, and fry with garlic until darker in colour and garlic has turned light golden brown, about 30 seconds to 1 minute. Using a slotted spoon, transfer garlic and cilantro to a small bowl and set aside. Save remaining infused ghee for another use or discard.
- Thickly spread goat’s cheese on cutting board and use a knife or back of a spoon to add swirls, peaks and valleys in cheese.
- When ready to serve, dot sweet mango chutney over goat’s cheese, then sprinkle with diced mango, toasted fennel seeds, fried garlic and cilantro, flaky sea salt and chili flakes. Serve alongside warm naan bread for dipping.
Drink Pairings
White Bean & Fresh Pea Pesto Board
A bevy of boards, both sweet and savoury, perfect for sharing.Ingredients
Serves 8
3 thin slices prosciutto
2 x 14 oz (398 ml) canned cannellini beans, drained and rinsed
6 tbsp (90 ml) extra-virgin olive oil, divided
½ tsp (2.5 ml) kosher salt
1 tbsp (15 ml) lemon juice
1 cup (250 ml) packed basil leaves and tender stems
½ cup (125 ml) packed baby arugula, plus extra for garnish
½ cup (125 ml) packed flat leaf parsley leaves and tender stems
1 cup (250 ml) fresh green peas, or if frozen, thaw before using
2 garlic cloves
½ cup (125 ml) toasted cashews, plus extra for garnish
¼ cup (60 ml) finely grated Parmesan
1 to 2 tbsp (15 to 30 ml) chopped jarred Calabrian chili peppers, or to taste
¼ cup (60 ml) pea shoots
freshly ground black pepper, to taste
warm focaccia bread, for serving
Instructions
- Preheat oven to 350 F (180 C).
- Lay prosciutto flat in a single layer on a parchment-lined baking tray. Bake until fat turns golden and prosciutto is crisp, 12 to 15 minutes. Transfer prosciutto to a paper towel-lined plate to drain and set aside to cool to room temperature.
- In bowl of a food processor fitted with the “S” blade, add drained beans, 2 tbsp (30 ml) olive oil, salt and lemon juice. Process until smooth, scraping down sides of bowl as needed. Transfer white bean spread to a bowl and set aside.
- Reassemble food processor (there is no need to wash it out) and add basil, arugula, parsley, green peas, garlic, cashews, Parmesan and remaining 4 tbsp (60 ml) olive oil. Blend until fully combined and creamy, scraping down sides of bowl as needed. If mixture is difficult to blend, add a little more olive oil or water. Set pea pesto aside.
- To serve, dot heaping spoonfuls of white bean spread onto cutting board. Using half the pea pesto, dot smaller spoonfuls of pesto on and around white bean spread. Drag a spoon or knife through spreads to marble as desired, creating swirls, peaks and valleys in the process. Use extra pesto as desired or keep for another use. Garnish marbled spread with arugula, chopped toasted cashews, Calabrian chilies, pea shoots and crumbled prosciutto. Sprinkle with black pepper to taste and serve alongside warm focaccia bread for dipping.
Drink Pairings
Homemade Labneh Board
A bevy of boards, both sweet and savoury, perfect for sharing.Ingredients
Serves 8
4 cups (1 L) whole milk yogurt
½ tsp (2.5 ml) kosher salt
2 red radishes, very thinly sliced on a mandoline
1 Persian cucumber, finely diced
6 yellow cherry tomatoes, sliced into rounds
⅓ cup (75 ml) pomegranate seeds
2 tbsp (30 ml) fresh mint leaves, large leaves roughly torn
2 tbsp (30 ml) za’atar spice
2 tbsp (30 ml) extra-virgin olive oil
warm pita bread, for serving
Instructions
- Place a fine mesh sieve over a large bowl and line with 2 layers of cheesecloth. In a medium bowl, stir together yogurt and salt before transferring to cheesecloth-lined sieve. Fold corners of cheesecloth over yogurt and place in refrigerator to allow whey to drain away from yogurt for at least 24 hours and up to 36 hours, resulting in homemade labneh.
- Thickly spread labneh on cutting board. Using a knife or back of a spoon, add swirls, peaks and valleys in labneh.
- When ready to serve, sprinkle labneh with radish rounds, diced cucumber, cherry tomatoes, pomegranate seeds, mint and za’atar. Drizzle with olive oil and serve alongside warm pita bread for dipping.
Drink Pairings
Springtime Honey & Flower Butter Board
A bevy of boards, both sweet and savoury, perfect for sharing.Ingredients
Serves 8
1 cup (250 ml) unsalted butter, softened
2 tsp (10 ml) flaky sea salt
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) fresh chives, chopped
2 tbsp (30 ml) fresh mint leaves, torn or cut into chiffonade
2 tbsp (30 ml) fresh tarragon leaves, left whole or torn
2 tbsp (30 ml) edible flowers, dried or fresh
1 tbsp (15 ml) wildflower honey
warm baguette, for serving
Instructions
- In a medium bowl, mash butter with a spoon until it is the consistency of peanut butter but not melted. Transfer softened butter into a couple of piping bags fitted with different shaped and sized star piping tips. Pipe rosettes of butter onto cutting board. Alternatively, thickly spread butter onto cutting board and use a knife or back of a spoon to add swirls, peaks and valleys in butter.
- Liberally sprinkle flaky sea salt and lemon zest over butter.
- In a small bowl, gently toss together chives, mint, tarragon and edible flowers until well combined. Sprinkle over butter before drizzling wildflower honey over top of everything.
- Serve alongside warm slices of baguette for dipping.
Drink Pairings
Guinness Dark & White Chocolate Mousse
Top off your St. Patrick's day celebration no better way than with this smooth and creamy Guinness dark chocolate mousse dessert. Pair this rich recipe with Baileys Original Irish Cream or a Guinness Pub Draught.Ingredients
Serves 8
8 oz (250 g) bittersweet chocolate, chopped
½ cup (125 ml) unsalted butter
¾ cup (175 ml) Guinness Draught
¼ tsp (1 ml) fine salt
3 large eggs, yolks and whites separated
¼ cup (60 ml) granulated sugar
2¼ cups (560 ml) whipping cream, divided
6 oz (170 g) white chocolate, chopped
chocolate shavings, for garnish
Instructions
- To make dark chocolate Guinness mousse, place bittersweet chocolate and butter in a large heatproof bowl. In a medium saucepan, bring about 1-in (2.5 cm) water to a simmer over medium heat. Place bowl containing chocolate over saucepan, making sure bottom of bowl does not touch water. Stir until chocolate has melted and is smooth, about 5 minutes.
- In a medium bowl, whisk together Guinness, salt and egg yolks until well combined. Add mixture to hot melted chocolate and using a rubber spatula stir until combined. Remove bowl from heat and set aside.
- In a medium bowl, using a hand mixer fitted with a whisk attachment, whip egg whites until frothy. Slowly add granulated sugar and continue to whip until stiff peaks form, about 5 minutes. Set aside.
- Clean whisk attachment for re-use. In a medium bowl, using hand mixer with whisk attachment, whip 1 cup (250 ml) whipping cream until stiff peaks form, about 4 minutes.
- Using a rubber spatula, gently fold half of whipped cream and half the beaten egg whites into chocolate mixture until just combined. Fold remaining whipped cream and egg whites into chocolate mixture just until mixture is homogeneous. Spoon or pipe chocolate mousse equally into 8 wine or parfait glasses, taking care to fill glasses only to a maximum of three quarters full. Place glasses on a rimmed baking sheet, cover glasses with plastic wrap and refrigerate while making white chocolate mousse.
- To make white chocolate mousse, in a small saucepan, combine ½ cup (125 ml) whipping cream and white chocolate and cook over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. Transfer mixture to a medium heatproof bowl and let cool to room temperature, stirring twice, about 30 minutes.
- Once white chocolate mixture has cooled, in a medium bowl, whip remaining ¾ cup (175 ml) whipping cream using a hand mixer fitted with whisk attachment until stiff peaks form, about 3 minutes. Using a rubber spatula, gently fold whipped cream into white chocolate mixture. Transfer to an airtight container and refrigerate alongside dark chocolate Guinness mousse for at least 3 hours or up to 24 hours.
- When ready to serve, transfer white chocolate mousse to a piping bag fitted with a large star piping tip. Pipe white chocolate mousse over top dark chocolate Guinness mousse and garnish with chocolate shavings. Serve immediately.