Raspberry Rosé Sorbet
Ingredients
Serves about 4 cups (1 L)
¾ cup (175 ml) granulated sugar
1 cup (250 ml) water
4 cups (1 L) frozen raspberries
1½ cups (375 ml) sparkling rosé
fresh raspberries, for garnish (optional)
4 sprigs mint, leaves only, for garnish (optional)
Instructions
- Prechill ice cream bowl for minimum 12 hours.
- In a medium saucepan over medium heat, bring sugar and water to a boil. Stir sugar until fully dissolved then add raspberries. Cook until soft, about 3 minutes. Allow to cool slightly.
- Using a high-powered blender, blend on high until puréed. Pour into a container and chill in refrigerator for about 6 hours. Once chilled, add sparkling rosé.
- In bowl of an ice cream machine, churn mixture until sorbet is formed, about 20 minutes. Place in an airtight container until ready to serve.
- To serve, scoop into a coupe glass and top with sparkling rosé. Garnish with fresh raspberries and mint sprig, if using.
Drink Pairings
Rum Vanilla with Figs & Balsamic Caramel
Ingredients
Serves about 4 cups (1 L)
½ cup (125 ml) brown sugar
2 tbsp (30 ml) balsamic vinegar
½ cup (125 ml) whipping cream
1 tbsp (15 ml) unsalted butter
salt, to taste
4 egg yolks
½ cup (125 ml) granulated sugar
1 cup (250 ml) 2% milk
1 cup (250 ml) whipping cream
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) dark rum
½ cup (125 ml) chopped dried figs
Instructions
- Prechill ice cream bowl for minimum 12 hours.
- To make balsamic caramel, in a medium saucepan, heat brown sugar and balsamic vinegar over medium-high heat. Bring to a boil and cook for 3 minutes. Add whipping cream, butter and salt. Stir to combine and set aside to cool. Transfer to a jar and refrigerate until ready to use.
- In a medium mixing bowl, mix together egg yolks and sugar. Set aside.
- In a medium saucepan, over medium heat, warm milk. Do not allow to boil. Pour half the warm milk into egg‑yolk mixture. Mix to combine. Pour egg mixture back into saucepan with remaining warm milk. Cook for 8 minutes over medium heat, stirring constantly until thickened or reaching a temperature of 165 F (73 C). Pour ice cream base into an airtight container and refrigerate for up to 6 hours.
- Once mixture is chilled, add whipping cream, vanilla and rum. Stir to combine and place in chilled ice cream machine. Once ice cream has set, transfer to an airtight freezer container and mix in chopped figs and half the balsamic caramel. Using a chopstick, gently swirl mixture, do not over-mix. Freeze overnight before serving. Serve with remaining balsamic caramel.
Drink Pairings
Coconut Lime Margarita Ice Cream
Ingredients
Serves about 4 cups (1 L)
1 cup (250 ml) shredded sweetened coconut
1 x 14 oz (398 ml) can full fat coconut milk
1 cup (250 ml) whipping cream
3 limes, zest and juice, divided
½ cup (125 ml) granulated sugar
4 large egg yolks (or 5 small)
¼ cup (60 ml) blanco tequila
lime zest, for garnish
toasted coconut, for garnish
salt, for rimming serving dishes (optional)
Instructions
- Prechill ice cream bowl for minimum 12 hours.
- Preheat oven to 350 F (180 C).
- On a parchment-lined baking sheet, spread out coconut evenly. Toast until golden brown, about 3 minutes. Set aside to cool.
- In a saucepan, heat coconut milk and cream over medium heat. Add zest from 3 limes. Mixture will steam, but don’t allow to boil, then reduce heat to low.
- In a separate bowl, add sugar and egg yolks. Mix well to combine.
- Ladle 2 cups (500 ml) of warmed cream into egg-yolk mixture and whisk. Add remaining cream to egg yolks and return to saucepan. Over low heat, cook until mixture has thickened enough to coat back of a spoon, about 8 to 10 minutes. Remove from heat and place in a container. Cool mixture in refrigerator for about 6 hours.
- Once ice cream base has chilled, add lime juice and tequila and pour mixture into ice cream machine. Turn on for 20 minutes or until ice cream has set. Remove from machine and store overnight in an airtight freezer container with a lid.
- Garnish with toasted coconut and serve with lime zest and salt rim, if using.
Drink Pairings
No Churn Peach Sangria Sherbet
Ingredients
Serves about 4 cups (1 L)
4 cups (1 L) frozen peaches
1 cup (250 ml) Gewürztraminer or Riesling wine
½ cup (125 ml) sweetened condensed milk
4 sprigs mint, leaves only, for garnish (optional)
Instructions
- Using a food processor, blend frozen peaches with white wine until smooth, then add condensed milk on high until combined. Transfer to an airtight, freezer‑safe container and freeze for 8 hours or overnight.
- Serve as desired with a mint leaf for garnish.
Drink Pairings
No Churn Mudslide Ice Cream with Kahlúa
Ingredients
Serves about 4 cups (1 L)
2 cups + 1 tbsp (500 ml + 15 ml) whipping cream, divided
1 x 10 oz (300 ml) can sweetened condensed milk
¼ cup (60 ml) Kahlúa
¼ cup (60 ml) espresso or strong coffee
¾ cup (175 ml) semi-sweet chocolate chips
Instructions
- In a large stainless steel mixing bowl, using an electric hand mixer, whip 2 cups (500 ml) whipping cream until stiff peaks form.
- In a separate mixing bowl, combine condensed milk, Kahlúa and coffee. Pour half the mixture into whipped cream and gently fold in to combine. Repeat with remaining mixture. Pour ice cream into a freezer-safe container with a lid and place in freezer for 30 minutes, to set slightly
- In a small microwave-safe bowl, microwave chocolate chips and 1 tbsp (15 ml) cream on high for intervals of 30 seconds, stirring between intervals. Add more cream if needed.
- With a spoon, drizzle melted chocolate over cooled ice cream. Use a toothpick to swirl chocolate into the cream base. Do not over-mix. Freeze overnight before serving. Serve in a cone or a bowl, and also delicious with an extra drizzle of Kahlúa!
Drink Pairings
No Churn Brown Butter Bourbon Ice Cream with Toffee
Ingredients
Serves about 4 cups (1 L)
1 cup (250 ml) salted butter, divided
1 cup (250 ml) light brown sugar
2 cups (500 ml) whipping cream
1 x 10 oz (300 ml) can sweetened condensed milk
¼ cup (60 ml) bourbon
Instructions
- Line a medium-sized baking sheet with parchment paper.
- To make toffee, in a saucepan, over medium-high heat, melt ½ cup (125 ml) butter. Add brown sugar and whisk to combine. Bring mixture to a boil, whisking occasionally. Cook until a thermometer reaches 295 F (145 C), about 10 minutes. Pour toffee onto lined baking sheet and let sit until hardened and cooled, about 15 minutes. Break into small pea-sized pieces and set aside.
- In same saucepan, over medium-high heat, melt remaining butter. Reduce heat to low and carefully cook butter until it turns a deep brown colour and smells nutty, about 10 to 12 minutes. Set aside and allow to cool slightly.
- In a large stainless steel mixing bowl, using an electric hand mixer, whip cream until stiff peaks form. Set aside.
- Add condensed milk and bourbon to brown butter mixture and stir to combine. Add half the mixture to whipped cream and gently fold in to combine. Repeat with remaining bourbon mixture.
- Fold half the toffee pieces into cream and freeze overnight in a freezer-safe container with a lid. Save remaining toffee for garnish.
Drink Pairings
Jamaican Jerk Eggplant
Ingredients
Serves 4
1 cup (250 ml) ketchup
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) clover honey
1½ tsp (7 ml) Worcestershire sauce
½ tsp (2.5 ml) smoked paprika
1 tsp + 1 tbsp (20 ml) freshly grated
ginger, divided
¼ cup (60 ml) fresh lime juice, divided
5 green onions, trimmed, white and light green part thinly sliced, divided
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ground coriander
¼ tsp (1 ml) ground allspice
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) fine sea salt
½ tsp (2.5 ml) freshly ground black pepper
2 tbsp (30 ml) fresh thyme leaves or 2 tsp (10 ml) dried thyme leaves
4 garlic cloves, minced
¼ cup (60 ml) low sodium soy sauce or tamari
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) melted coconut oil
1 habanero pepper, seeds removed, minced
1 large eggplant
extra coconut oil or grape seed oil, to baste
INGREDIENTS FOR COCONUT RICE WITH BEANS
2 tbsp (30 ml) coconut oil
2 shallots, diced
1 sprig thyme
1 bay leaf
1 cup (250 ml) jasmine rice
1 cup (250 ml) coconut milk
½ cup (125 ml) water
1 x 15 oz (425 g) can black beans, drained and rinsed
Instructions
- Start by making barbecue sauce. In a medium saucepan over medium heat, stir together ketchup, vinegar, honey, Worcestershire sauce, smoked paprika and 1 tsp (5 ml) ginger. Bring mixture to a simmer. Reduce heat to low and allow to cook, stirring frequently, until thickened, about 10 minutes. Stir in 1 tbsp (15 ml) lime juice and 2 chopped green onions. Cook another minute, stirring constantly. Remove from heat and transfer to an airtight container. Allow sauce to cool to room temperature before covering, then refrigerate until needed, or up to a week.
- To make jerk marinade for eggplant, in a medium bowl, whisk together cinnamon, cumin, coriander, allspice, cayenne, salt, pepper, thyme, garlic, soy sauce, maple syrup, coconut oil, habanero and remaining 1 tbsp (15 ml) ginger and 3 tbsp (45 ml) lime juice and 3 chopped green onions until well combined.
- Trim off top of eggplant and slice lengthwise into ½-in (1.25 cm) slices. Lay slices on a large baking tray and generously brush with marinade. Set aside.
- Preheat grill to medium-high. Oil grills with some grapeseed oil or coconut oil to prevent eggplant from sticking.
- Once grills are hot, add eggplant and grill, turning once halfway through cooking time, until nicely browned and grill marked, about 3 to 5 minutes per side. Repeat, if necessary, with remaining eggplant.
- To serve, brush grilled eggplant slices with some of the prepared barbecue sauce before plating over Coconut Rice with Beans (recipe below). Serve while warm.
- For Coconut Rice and Beans, in a medium saucepan, heat coconut oil over medium-high heat. Add shallots and sauté until translucent, about 4 minutes. Stir in thyme sprig and bay leaf, cooking until fragrant, about 30 seconds. Add rice and stir until well coated in seasoned oil. Add coconut milk and water. Bring mixture to a boil, cover and reduce heat to low. Cook covered for 10 minutes. Turn off heat, leave saucepan on burner and let sit undisturbed for another 10 minutes. Remove lid, fluff rice, remove and discard bay leaf and thyme. Stir in black beans and serve while warm.
Drink Pairings
Grilled Cauliflower Wedges with Herb Tahini Sauce
Ingredients
Serves 4
INGREDIENTS FOR HERB TAHINI SAUCE
2 garlic cloves, finely chopped
1 cup (250 ml) chopped fresh dill
½ cup (125 ml) chopped fresh mint leaves
½ cup (125 ml) tahini
⅓ cup (75 ml) coconut water or water
⅓ cup (75 ml) fresh lemon juice
kosher salt and freshly ground black pepper, to taste
INGREDIENTS FOR GRILLED CAULIFLOWER
1 small cauliflower, about ½ lb (250 g)
¼ cup (60 ml) extra-virgin olive oil
½ tsp (2.5 ml) ground coriander
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground turmeric
kosher salt, to taste
⅓ cup (75 ml) toasted walnut halves
1 handful fresh herbs such as dill, mint, parsley, chives
1 lemon, cut into wedges
lavash* or pita bread, to serve (Lavash bread is a Middle Eastern flatbread.)
Instructions
- To make Herb Tahini Sauce, in bowl of a blender or food processor fitted with a steel blade attachment, add garlic, dill, mint, tahini and coconut water. Blend until a thick paste forms, scraping down sides of bowl, as needed. Add lemon juice. Blend until well‑combined. Sauce should be spreadable but not runny. If too thick add 1 to 2 tbsp (15 to 30 ml) coconut water (or water) and blend until combined. Season to taste with salt and pepper. Set aside
- Preheat barbecue to medium-high on 1 side only. Turn other side of grill on to low.
- To prepare Grilled Cauliflower, remove outer leaves, trim stem so it sits flat. Cut cauliflower through core into 4 wedges. Set aside.
- In a large bowl, whisk together oil, coriander, cumin and turmeric along with a generous pinch of salt. Add cauliflower, gently massage and turn in oil mixture to coat. Handle carefully, as cauliflower can fall apart easily.
- Place cauliflower cut-side down on grates over hottest part of grill and cook, undisturbed, until it starts to char, about 3 minutes. Gently turn cauliflower onto other cut-side. Continue to grill, mostly undisturbed, until starting to char, another 3 minutes. Turn wedges onto floret side and gently slide to cooler side of grill. Reduce heat on both sides to low and close lid. Grill until a skewer easily slides through thickest part, about 10 to 15 minutes. Gently transfer to cutting board.
- Spread Herb Tahini Sauce onto a platter or individual plates. Arrange cauliflower on top and dollop with extra sauce. Garnish with toasted walnuts, fresh herbs and lemon wedges. Serve with lavash bread and extra sauce.
Drink Pairings
Grilled Zucchini & Greens Flatbread
Ingredients
Serves 6
1 lb (500 g) homemade or store-bought pizza dough, room temperature
flour for dusting surfaces
6 oz (180 g) goat’s feta, crumbled
3 tbsp (45 ml) plain yogurt
2 medium zucchinis, about 1 lb (500 g), sliced lengthwise ¼-in (0.5 cm) thick
2 tbsp (30 ml) grapeseed oil, plus more for greasing grill
flaky sea salt and freshly ground black pepper, to taste
1 large lemon, cut in half
⅓ cup (75 ml) toasted pistachios, very roughly chopped
1½ cups (375 ml) packed baby arugula
extra-virgin olive oil, to taste
1 pinch red pepper flakes (optional)
Instructions
- Preheat barbecue to medium-high on 1 side only. Lightly oil grill with grapeseed oil.
- Turn dough out onto a lightly floured surface. Cover with a tea towel and let rest for 20 minutes.
- Meanwhile, in a food processor fitted with a steel blade attachment, pulse together feta and yogurt, until smooth and creamy, scraping down bowl as needed. Transfer to a medium bowl and set aside.
- In a large bowl, gently toss zucchini slices with 2 tbsp (30 ml) grapeseed oil and a good pinch of salt and pepper. Grill over direct heat, turning often, until zucchini is tender and charred in spots, about 3 to 5 minutes total. Transfer to a plate and set aside. Grill lemon halves cut-side down over direct heat until charred, about 4 minutes. Set aside.
- Divide dough in half. Working with 1 piece of dough, dust work surface with flour and roll or stretch dough into a 10-in (25 cm) round. Brush 1 side lightly with grapeseed oil. Place dough oiled-side down onto grill directly over heat. Brush top lightly with more grapeseed oil and cook until underside is browned and crisped up, about 1 to 2 minutes. Flip and cook until other side until it has light grill marks, about 1 minute. Transfer flatbread to a baking tray and set aside while cooking remaining dough. Top each grilled flatbread with some feta spread, grilled zucchini and pistachios.
- Return flatbreads to indirect heat, close grill and cook until warmed through, about 3 to 5 minutes. Transfer flatbreads to a cutting board and garnish with arugula, a good squeeze of charred lemon and a drizzle of olive oil. Sprinkle with red pepper flakes, if using, and additional salt to taste. Slice and serve.
Drink Pairings
CAULIFLOWER CHICKPEA SALAD
Ingredients
Serves 2 as a main or 4 as a side
7 garlic cloves, minced, divided
1 bunch parsley
1 bunch cilantro
1 tbsp (15 ml) capers
½ jalapeño, seeded
1 tsp (5 ml) honey
½ lemon, juice only
½ cup (60 ml) olive oil, divided
1 to 2 tbsp (15 to 30 ml) water
salt and pepper, to taste
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) cumin
½ tbsp (7.5 ml) paprika
1 tsp (5 ml) coriander
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper
1 small cauliflower, separated into florets
1 x 19 oz (540 ml) can chickpeas, rinsed and drained
4 cups (1 L) mixed greens
½ cup (125 ml) crumbled feta
¼ red onion, sliced
Instructions
- Preheat oven to 425 F (220 C).
- To make dressing, in a blender, add 3 minced garlic cloves, parsley, cilantro, capers, jalapeño, honey, lemon juice, ¼ cup (60 ml) olive oil and 1 tbsp (15 ml) water (more if needed). Blend on high until smooth. Season to taste with salt and pepper. Set aside.
- In a small bowl, combine onion powder, cumin, paprika, coriander, remaining 4 minced garlic cloves, salt, pepper and remaining ¼ cup (60 ml) olive oil. Set aside.
- In a large bowl, place cauliflower florets. Pour half the spice mixture over cauliflower and toss to coat. Add to a parchment-lined baking sheet and bake until golden brown, 15 to 20 minutes. In the same bowl cauliflower was in, add chickpeas and remaining spice mixture. Toss to coat and pour onto lined baking sheet. Place in oven with cauliflower and cook for 20 minutes. Remove and allow to cool slightly before making salad.
- In a large serving bowl, layer mixed greens, cauliflower, chickpeas and feta. Drizzle with dressing and serve immediately.