Hot Honey Spring Carbonara
Ingredients
Serves Serves 4
1 cup (250 ml) clover honey
1 tsp (5 ml) crushed red chili flakes
1 tbsp (15 ml) apple cider vinegar
½ lb (250 g) dried spaghetti
6 large egg yolks
1 cup (250 ml) finely grated Parmesan, divided
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1 ml) kosher salt
½ cup (125 ml) diced pancetta
1 cup (250 ml) frozen green peas, thawed
10 to 12 spears asparagus, cut into 1-in (2.5 cm) pieces
1 cup (250 ml) packed baby spinach
Instructions
- To make hot honey, in a small saucepan over low heat, stir together honey, chili flakes and vinegar. Cook, stirring occasionally, for 15 to 20 minutes. Honey should be warm but should never come to a simmer. Remove from heat and let cool to room temperature. Transfer to an airtight container; honey will keep in a cool, dry place for up to 6 months and will get spicier the longer it sits.
- Bring a large pot of water to a boil. Cook spaghetti according to package directions, reserving 1 cup (250 ml) pasta cooking water. Drain and set pasta aside.
- Meanwhile, in a medium bowl, whisk together egg yolks with ¾ cup (175 ml) Parmesan, pepper and salt until well combined. Set aside.
- In a large skillet, cook pancetta over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Drain all but 2 tbsp (30 ml) fat from skillet. Return half the pancetta to skillet along with peas and asparagus and cook over medium heat, stirring, until heated through, about 2 minutes. Add spinach and let wilt. Remove skillet from heat. Add pasta and ½ cup (125 ml) reserved cooking water. Toss everything together. If pasta has cooled, return to heat, tossing for another 1 to 2 minutes, until hot.
- Working quickly, scrape egg yolk mixture into hot pasta. Toss until sauce is thickened, adding additional reserved pasta cooking water if needed to reach desired consistency. Divide between warm plates and sprinkle with remaining ¼ cup (60 ml) Parmesan and pancetta.
Drink Pairings
No-Waste Sour
Ingredients
Serves Serves 1
1½ oz (45 ml) Queensborough Dry Gin
1 oz (30 ml) Gewürztraminer Syrup*
¾ oz (22 ml) lemon juice
2 foraged or local rosemary sprigs (save 1 for garnish)
Instructions
- In a cocktail shaker with cubed ice, combine gin, Gewürztraminer Syrup, lemon juice and 1 sprig rosemary. Shake vigorously and fine strain into a chilled rocks glass over new cubed ice. Garnish with remaining rosemary sprig.
- * To make Gewürztraminer Syrup, heat 1 cup (250 ml) leftover Gewürztraminer in a saucepan over medium-high heat. Once bubbling gently, reduce heat to simmer until wine is reduced by half, about 5 to 10 minutes. Add ½ cup (125 ml) granulated sugar and stir until dissolved. Remove from heat, let cool, then transfer to a bottle, seal and store in refrigerator for up to 2 weeks. Makes about 7 oz (210 ml).
Drink Pairings
Resourceful Afternoon Punch
Ingredients
Serves Makes 10 x 5 oz (150 ml) cocktails
1½ cups (375 ml) Bearface 7-Year-Old Triple Oak Canadian Whisky
1 sprig foraged or local lavender
7½ oz (225 ml) Lemon-Orange Sherbet*, make ahead
30 oz (890 ml) Earl Grey Tea**
dehydrated lemon and orange wheels, for garnish***
Instructions
- In a bowl, combine whisky with lavender and let sit for 15 minutes. Strain into a jug with a lid. Add Sherbet and tea, cover and refrigerate for 3 to 4 hours. Transfer to a punch bowl, add ice and garnish with lemon and orange wheels.
- *To make Lemon-Orange Sherbet, first make an Oleo-Saccharum. Wash 5 organic lemons and 2 small organic oranges and dry thoroughly. Using a vegetable peeler, peel zest off citrus, avoiding white pith as much as possible. Reserve fruit to juice later. Combine peels with ½ cup (125 ml) granulated sugar in a zip-top bag, remove as much air as possible, then seal. Massage peels and sugar to extract oils from peels. Let sit at room temperature for 10 to 12 hours, occasionally massaging to extract more oils, until most of the sugar has dissolved. You now have Oleo-Saccharum. Juice citrus, then strain juice to remove pulp. Measure out ½ cup (125 ml) juice. Open bag and add juice to dissolve any remaining sugar, then strain to remove peels and transfer to a sealed container. You now have a Sherbet. Makes about 7½ oz (225 ml) and will keep for up to 2 weeks.
- ** To make Earl Grey Tea, consider re-steeping recently used tea bags to give them a second life. In a large jug or bowl, pour 30 oz (890 ml) boiling water over 4 earl grey tea bags and steep for 5 minutes. Remove tea bags and let cool to room temperature.
- *** To make Dehydrated Lemon and Orange Wheels, slice 2 lemons and 2 oranges evenly into wheels, approximately ⅛-in (0.25 cm) thick. Place slices in a dehydrator at 135 F (57 C) for 8 hours, or place on a parchment-lined baking sheet and bake at lowest oven temperature (convection if possible) until completely dry, about 4 to 5 hours. Without convection, rotate sheets every 1 to 2 hours. Store in an airtight container; will keep indefinitely in a cool, dark place.
Drink Pairings
Salmon Tom Kha
Ingredients
Serves Serves 4
2 x 14 oz (398 ml) cans coconut milk
1 cup (250 ml) chicken stock
3 tbsp (45 ml) fish sauce, plus extra as needed
2 tbsp (30 ml) sugar, plus extra as needed
2 stalks lemongrass, cut in half and lightly pounded
4 Makrut lime leaves
2 x ½-in (1.25 cm) slices galangal
1 to 2 bird’s eye chilis, cut in half, or to taste
½ small kabocha squash, seeds removed, cut into 2-in (5 cm) chunks
1 cup (250 ml) oyster or shiitake mushrooms, cut in half
1 lb (500 g) salmon fillet, skin and pin bones removed, cut into 2-in (5 cm) chunks
6 cherry tomatoes, halved
2 limes, divided
1 handful cilantro leaves, for garnish
2 green onions, julienned, for garnish
Instructions
- In a large saucepan, combine coconut milk, chicken stock, fish sauce, sugar, lemongrass, lime leaves, galangal, chilis and squash, and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 10 to 15 minutes, or until squash is just tender. Taste and add more sugar or fish sauce, as desired.
- Increase heat to medium and add mushrooms, salmon and tomatoes. Bring back to a simmer, then reduce heat to low. Cover and simmer for another 5 to 8 minutes, or until salmon is cooked through. Remove from heat and add juice of 1 lime. Quarter remaining lime and reserve for garnish.
- Portion soup into bowls and garnish with lime wedges, cilantro and green onion.
Drink Pairings
Crispy Salmon Bites
Ingredients
Serves 4 to 6 as an appetizer
6 tbsp (90 ml) soy sauce
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) sugar
2 tsp (10 ml) sesame oil
2 tsp (10 ml) grated ginger
2 to 3 tsp (10 to 15 ml) chili oil, or to taste
1½ lbs (750 g) salmon, skin and pin bones removed, cut into 8 cubes*
salt and pepper, to taste
2 tbsp (30 ml) vegetable oil, divided
1 jalapeño or serrano chili, thinly sliced
8 standard round sheets rice paper
1 green onion, trimmed and thinly sliced
1 tsp (5 ml) toasted sesame seeds
Instructions
- In a small bowl, mix together soy sauce, rice vinegar, sugar, sesame oil, ginger and chili oil.
- Place salmon in a medium bowl. Season to taste with salt and pepper, then add 2 tbsp (30 ml) of soy sauce-vinegar mixture. Reserve remaining mixture for dipping. Let salmon marinate at room temperature for 10 minutes.
- Heat a medium non-stick pan over high heat and add 1 tbsp (15 ml) oil. Sear salmon for 1 to 2 minutes per side, or just until golden brown; it does not need to be cooked all the way through at this point. Set salmon aside and wipe out pan.
- To assemble, arrange salmon, jalapeño or serrano chili, rice paper and a bowl filled with warm water on your work surface.
- Dip rice paper in water to wet it all over. Lay rice paper on a cutting board or counter and let it soften. Place 1 piece of salmon and 1 piece of jalapeño or serrano chili in centre of paper and fold left and right sides in toward the centre, then roll up twice. Trim off any excess paper. Repeat with remaining ingredients.
- Heat non-stick pan over medium-high heat and add remaining 1 tbsp (15 ml) oil to pan. Fry salmon bites for about 1 to 2 minutes per side, until crisp and golden brown. Cut one open to check for doneness.
- Transfer to a serving platter and garnish with green onion and sesame seeds. Serve with reserved dipping sauce.
Drink Pairings
Red Curry Salmon with Oyster Mushrooms
Ingredients
Serves Serves 4
½ cup (125 ml) canned coconut cream*
½ cup (125 ml) Thai red curry paste
2 tbsp (30 ml) sugar
2 tbsp (30 ml) fish sauce
2 tsp (10 ml) oyster sauce
2 limes, divided
2 lbs (1 kg) salmon fillet, skin and pin bones removed
3 cups (750 ml) oyster mushrooms, trimmed and torn in half
2 tbsp (30 ml) vegetable oil
salt and pepper, to taste
handful cilantro leaves, for garnish
2 green onions, julienned, for garnish
1 handful crispy shallots, for garnish
chili oil, to taste
cooked rice, to serve
* If you cannot find coconut cream, skim off cream from a can of full-fat coconut milk.
Instructions
- In a medium bowl, mix together coconut cream, curry paste, sugar, fish sauce, oyster sauce and zest and juice of 1 lime.
- Spread curry marinade over salmon fillet. Cover and marinate in refrigerator for at least 1 hour and up to overnight. Any extra marinade can be kept in refrigerator for up to 3 days, or frozen for up to 1 month.
- Remove salmon from refrigerator and let come to room temperature. Preheat oven to 400 F (200 C).
- Toss mushrooms in vegetable oil and season to taste with salt and pepper. Transfer to a parchment-lined baking sheet and roast for 10 to 15 minutes, or until golden brown and crisp. Remove from oven and set aside, reserving lined baking sheet for next step.
- Reduce heat to 325 F (170 C). Place salmon on lined baking sheet and bake for 20 to 25 minutes, or until cooked through.
- Cut remaining lime into wedges. Once salmon is cooked, transfer to a serving platter and garnish with roasted mushrooms, cilantro, green onion, crispy shallots and chili oil. Serve with rice.
Drink Pairings
Sugared Rhubarb Brioche Tart
Ingredients
Serves one 10-in (25 cm) tart
DOUGH
2¼ cups (560 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
2 tsp (10 ml) instant dry yeast
2 tsp (10 ml) finely grated lemon zest
2 tsp (10 ml) finely grated orange zest
½ tsp (2.5 ml) fine sea salt
⅓ cup (75 ml) whole milk or buttermilk
1 egg + 1 egg yolk
¼ cup (60 ml) freshly squeezed orange juice
½ cup (125 ml) salted butter, softened, cut into small pieces
RHUBARB TOPPING
⅔ cup (150 ml) crème fraîche
1 cup (250 ml) granulated sugar
finely grated zest of 1 orange
2 tsp (10 ml) pure vanilla extract
3 to 4 stalks fresh rhubarb, (generous 2¼ cups (about 560 ml) total), sliced into ⅓-in (0.8 cm) pieces
2 tbsp (30 ml) very cold butter
icing sugar, for dusting
Instructions
- To make Dough, in bowl of a stand mixer fitted with dough hook attachment, combine flour, sugar, yeast, zests and salt. In a small bowl, combine milk, egg, egg yolk and orange juice. With mixer on medium-low, add egg mixture and mix to combine, then increase speed to medium and gradually add butter, mixing to form a soft dough. Continue mixing for 4 to 5 minutes, or until smooth and glossy. Butter inside of a large bowl and transfer Dough to bowl. Cover with plastic wrap and let stand in a warm place until doubled in size, about 1½ hours.
- Preheat oven to 400 F (200 C). Butter bottom and sides of a 10-in (25 cm) fluted tart pan with a removable bottom. Turn Dough out onto a lightly floured surface and roll into a 12-in (30 cm) round. Transfer Dough to pan and press it into bottom and up grooved edges of pan. Using a fork, prick base and sides of Dough about 8 to 10 times all over.
- To make Rhubarb Topping, spread crème fraîche over Dough base. In a small bowl, combine sugar and orange zest. Stir with a fork, mashing sugar and zest together to release orange oils. Add vanilla and mix well. Sprinkle half the sugar mixture over crème fraîche. In a medium bowl, combine rhubarb and remaining sugar, tossing to coat rhubarb. Scatter rhubarb evenly over tart base and coarsely grate cold butter over top with a box grater.
- Transfer tart pan to a baking sheet and bake for 20 minutes. Decrease heat to 350 F (180 C) and bake until golden brown, another 10 to 12 minutes. Remove from oven and let cool for 30 minutes.
- To serve, remove tart from pan and slide off metal base. Dust with icing sugar, cut into wedges and serve. Wrap any leftover tart well and store in refrigerator for up to 5 days. Reheat at 375 F (190 C) for 10 minutes before serving, if desired.
Drink Pairings
Turkish Eggs with Herbed Yogurt & Chili Butter
Ingredients
Serves Serves 4
¾ cup (175 ml) full-fat Greek yogurt
1 small garlic clove, minced or grated
2 tsp (10 ml) finely chopped dill
2 tsp (10 ml) finely chopped flat-leaf parsley leaves
sea salt and freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil, divided
4 large eggs
2 tbsp (30 ml) salted butter
½ tsp to 1 tsp (2.5 to 5 ml) Aleppo or crushed red pepper flakes, or to taste
½ tsp (2.5 ml) paprika, or to taste
¼ cup (60 ml) crumbled Macedonian feta
1 cup (250 ml) baby arugula
thick sliced sourdough, toasted and buttered, to serve
lemon wedges, to serve (optional)
Instructions
- To make herbed yogurt, in a small bowl, combine yogurt, garlic, dill and parsley. Whisk until smooth and season with salt and pepper to taste. Divide between 4 shallow bowls and smooth out with back of a spoon to create an even base. Set aside at room temperature.
- In a large skillet, heat 2 tbsp (30 ml) oil over medium-high heat. When oil is hot and just begins to shimmer, crack eggs into skillet. Cook sunny-side up to desired doneness and season with salt and pepper. Transfer eggs to prepared bowls on top of yogurt.
- Meanwhile, make chili butter. In a small saucepan over medium heat, melt butter and cook until lightly golden brown and fragrant. Add remaining 1 tbsp (15 ml) oil, increase heat to medium-high and allow mixture to sizzle, about 1 minute. Add pepper flakes and paprika and cook for 1 to 2 more minutes, swirling pan.
- To serve, sprinkle eggs with feta and top with arugula. Spoon hot chili butter over top, and season with salt and pepper, to taste. Serve immediately with toasted sourdough and a lemon wedge, if desired.
Drink Pairings
Citrus Salad with Vinho Verde Vinaigrette
Ingredients
Serves Serves 4 to 6
½ cup (125 ml) light olive oil
2 tsp (10 ml) finely chopped preserved lemon rind*
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) honey
⅓ cup (75 ml) Vinho Verde
sea salt and freshly ground black pepper, to taste
2 tbsp (30 ml) finely minced shallot
1 tbsp (15 ml) finely chopped flat-leaf parsley leaves
2 blood oranges, peeled, white pith removed, thinly sliced into rounds
2 Cara Cara oranges, peeled, white pith removed, thinly sliced into rounds
2 small navel oranges, peeled, white pith removed, thinly sliced into rounds
1 ruby grapefruit, peeled, white pith removed, thinly sliced into rounds
1 small mandarin orange, peeled, thinly sliced into rounds
1 cup (250 ml) loosely packed frisée lettuce**
large handful flat-leaf parsley leaves, chopped, for garnish
* Can substitute ½ tsp (2.5 ml) finely grated lemon zest.
** Choose the delicate light yellow leaves for this salad.
Instructions
- To make vinaigrette, in a medium tall-sided container, combine oil, preserved lemon, mustard, honey, Vinho Verde and salt and pepper, to taste. Using a handheld blender, process until combined and smooth. Add shallot and chopped parsley and stir to combine.
- Arrange citrus slices and frisée on a large platter. To serve, drizzle salad with a little vinaigrette and season with salt and pepper to taste. Sprinkle with parsley and serve with extra vinaigrette on the side. Leftover vinaigrette can be stored in refrigerator in a covered container for up to 1 week.
Drink Pairings
Asparagus, Herb & Goat’s Cheese Tart
Ingredients
Serves Serves 4 to 6
PASTRY
⅓ cup + 2 tbsp (105 ml) hazelnuts, toasted and cooled
½ cup + 2 tbsp (155 ml) all-purpose flour
1 large pinch granulated sugar
1 pinch fine sea salt
¼ cup + 2 tbsp (90 ml) salted butter, chilled, cut into ½-in (1.25 cm) pieces
1 tbsp + 2 tsp (25 ml) water
FILLING
¼ cup + 2 tbsp (60 + 30 ml) fresh soft goat’s cheese, divided
2 large eggs
¾ cup + 2 tbsp (205 ml) whipping cream
½ tsp (2.5 ml) fine sea salt, plus extra to taste
½ tsp (2.5 ml) freshly ground black pepper, plus extra to taste
2 scant tsp (just under 10 ml) chopped fresh thyme leaves
3 tbsp (45 ml) finely chopped flat-leaf parsley leaves
3 tbsp (45 ml) thinly sliced chives
30 to 35 very slim asparagus spears, trimmed, rinsed and patted dry
Instructions
- To make Pastry, in bowl of a food processor, combine hazelnuts, flour, sugar and salt. Process until mixture reaches consistency of coarse meal. Add butter and pulse until sandy in texture with little bits of butter still visible. Drizzle with 1 tbsp + 2 tsp (25 ml) water and pulse until combined and dough just begins to form into a ball. Remove dough from bowl and transfer to a 14 x 5-in (35.5 x 12 cm) tart pan with a removable bottom. Using fingers, press dough firmly and evenly into bottom and up sides of pan. Place tart pan on a small baking sheet and freeze for 30 minutes.
- Preheat oven to 375 F (190 C). Transfer baking sheet with tart pan to oven and bake until crisp and golden but not totally baked through, 15 to 20 minutes. Remove from oven, leaving tart on baking sheet, and let cool.
- Meanwhile, make Filling. Crumble ¼ cup (60 ml) goat’s cheese into a medium bowl. Add eggs, cream, salt, pepper, thyme, parsley and chives. Whisk well to combine. Pour filling into cooled tart shell and top with asparagus spears. Season lightly with salt and pepper and carefully transfer tart to oven. Bake for 20 to 30 minutes, or until filling is just set and asparagus is cooked through. Remove from oven and immediately dot with remaining 2 tbsp (30 ml) goat’s cheese. Let cool for 15 minutes.
- To serve, carefully remove tart from pan, keeping it on metal base. Slice and serve warm.