Ginger & Green Onion Oil
Ingredients
Serves ⅓ cup
¼ cup (60 ml) grated or finely minced ginger
¼ cup (60 ml) finely minced green onion
1 tsp (5 ml) kosher salt
¼ cup (60 ml) vegetable oil
Instructions
- Place ginger, green onion and salt in a medium heatproof bowl.
- In a saucepan, heat vegetable oil over medium-high heat until just smoking, watching carefully. Carefully pour hot oil over ginger mixture, being careful as the mixture will sputter.
- Mix well and let cool to room temperature. Use right away or refrigerate for up to 3 days in an airtight container.
Drink Pairings
Prawn Balls
Ingredients
Serves 12 to 15 prawn balls
¾ lb (340 g) peeled, deveined prawns
1 tbsp (15 ml) finely minced ginger
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) sugar
1 tsp (5 ml) Shaoxing cooking wine
1 egg white
¼ tsp (1 ml) toasted sesame oil
Instructions
- Place all ingredients in a food processor and blend until very smooth, about 1 minute. This can be done up to 1 day ahead and transferred to an airtight container. When ready to serve, portion out 2 tbsp (30 ml) sized balls and transfer to a serving plate. Refrigerate until ready to use.
Drink Pairings
Pork Meatballs
Ingredients
Serves 12 to 15 meatballs
¾ lb (340 g) ground pork
2 tbsp (30 ml) finely minced ginger
1 garlic clove, finely minced
1 green onion, trimmed and finely minced
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) sugar
1 egg yolk
2 pinches ground white pepper
2 tsp (10 ml) cornstarch
½ tsp (2.5 ml) sesame oil
1 tsp (5 ml) Shaoxing cooking wine
Instructions
- Place all ingredients in a food processor and blend until very smooth, about 1 minute. This can be done up to 2 days ahead and transferred to an airtight container. When ready to serve, portion out 2 tbsp (30 ml) sized meatballs and transfer to a serving plate. Refrigerate until ready to use.
Drink Pairings
Mushroom, Spinach & Tofu Dumplings
Ingredients
Serves 20 dumplings
2 tbsp (30 ml) vegetable oil
1 garlic clove, finely minced
1 green onion, trimmed and finely minced
2 cups (500 ml) roughly chopped stemmed shiitake mushrooms
½ tsp (2.5 ml) kosher salt
1 tsp (5 ml) sugar
1 tsp (5 ml) Shaoxing cooking wine
1 cup (250 ml) frozen spinach, defrosted and squeezed to remove as much water as possible
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) oyster sauce or vegetarian oyster sauce
1 tsp (5 ml) toasted sesame oil
2 tsp (10 ml) cornstarch
½ cup (125 ml) crumbled medium-firm tofu
1 package square dumpling wrappers, thawed if frozen
Instructions
- Heat a large frying pan over medium heat. Add oil; once it shimmers, add garlic and green onion and sauté for 30 seconds. Add mushrooms, salt, sugar and cooking wine and cook for 5 to 8 minutes, or until mushrooms are fully cooked and lightly browned.
- Transfer mushroom mixture to a blender or food processor and add spinach, soy sauce, oyster sauce, sesame oil and cornstarch. Pulse until mushrooms and spinach are roughly blended. Add tofu and pulse until completely incorporated. Transfer mixture to a bowl and fill another small bowl with water.
- To assemble, place 1 tbsp (15 ml) filling in the middle of a wrapper. Dip your finger in water and run it over 2 adjacent edges of the wrapper. Fold wrapper in half diagonally to form a triangle, then bring the 2 bottom points of the triangle together and pinch to seal.
- Repeat with remaining wrappers and filling. Serve right away for hot pot, or freeze in a single layer, then transfer to an airtight bag or container and store in freezer until ready to serve. Freeze any remaining wrappers for later use.
Drink Pairings
Pork Wontons
Ingredients
Serves 20 wontons
½ lb (250 g) ground pork
1 tbsp (15 ml) finely minced ginger
1 garlic clove, finely minced
1 green onion, trimmed and finely minced
2 tbsp (30 ml) light soy sauce
2 tsp (10 ml) Shaoxing cooking wine
1 tsp (5 ml) oyster sauce
½ tsp (2.5 ml) sesame oil
2 tsp (10 ml) sugar
1 tbsp (15 ml) cornstarch
1 package square wonton wrappers, thawed if frozen
Instructions
- In a medium bowl, combine all ingredients except wrappers and mix well for 5 minutes. Mixture should be thoroughly mixed and sticky. Set out wonton wrappers and fill a small bowl with water.
- To assemble, place 1 tbsp (15 ml) filling in the middle of a wrapper. Dip your finger in water and run it over 2 adjacent edges of the wrapper. Fold wrapper in half diagonally to form a triangle, then pleat the top of the wonton wrapper by folding it over itself and pinching gently.
- Repeat with remaining wrappers and filling. Serve right away for hot pot, or freeze in a single layer, then transfer to an airtight bag or container and store in freezer until ready to serve. Freeze any remaining wrappers for later use.
Drink Pairings
Mild Broth
Ingredients
Serves 6 cups of broth
1 garlic clove, crushed
2-in (5 cm) piece ginger, thinly sliced
2 green onions, trimmed and each cut into 3 pieces
1 small tomato, quartered
4 dried shitake mushrooms
4 dried jujubes (Chinese red dates) (optional)
6 cups (1.5 L) vegetable or chicken stock
Instructions
- Place all ingredients in a medium saucepan and simmer for 10 minutes. Remove and discard garlic, ginger and green onion. If making ahead, let cool to room temperature and store in refrigerator for up to 3 days. If serving right away, transfer to hot pot and follow serving instructions for main recipe.
Drink Pairings
Mala Broth
Ingredients
Serves 7 cups of broth
½ cup (125 ml) vegetable oil
2-in (5 cm) piece ginger, thinly sliced
4 garlic cloves, roughly chopped
4 green onions, trimmed and each cut into 3 pieces
1 tbsp (15 ml) white peppercorns
¼ cup (60 ml) Szechuan peppercorns
¼ cup (60 ml) dried whole chilis, or to taste
2 tbsp (30 ml) ground chili powder, or to taste
2 star anise
½ tsp (2.5 ml) fennel seed
1 small stick cassia bark or cinnamon stick
2 bay leaves
1 cup (250 ml) fermented chili bean paste (doubanjiang)
½ cup (125 ml) Shaoxing cooking wine
3 tbsp (45 ml) sugar
4 dried shiitake mushrooms
6 cups (1.5 L) chicken stock
Instructions
- In a heavy-bottomed saucepan, heat oil over medium heat. Once hot, add ginger, garlic and green onion and cook for about 1 minute, until fragrant.
- Add white and Szechuan peppercorns, dried chilis, chili powder, star anise, fennel seed, cassia, bay leaves and chili bean paste. Cook for another 1 to 2 minutes, or until fragrant.
- Add remaining ingredients and simmer for 30 minutes. Remove and discard ginger, green onions, cassia and bay leaves. If making ahead, let cool to room temperature and store in refrigerator for up to 3 days. If serving right away, transfer to hot pot and follow serving instructions for main recipe.
Drink Pairings
Red Berry & Meringue Cheesecake
Ingredients
Serves Serves 8 to 10
2 large egg whites, room temperature
⅛ tsp (0.5 ml) cream of tartar
½ cup (125 ml) berry sugar
red gel food colouring (optional)
1¾ cups (425 ml) finely crushed graham cracker crumbs
6 tbsp (90 ml) unsalted butter, melted
½ tsp (2.5 ml) kosher salt
4 oz (125 g) white chocolate, melted
2 x 8 oz (250 g) packages cream cheese, room temperature
1 x 14 oz (398 ml) can sweetened condensed milk
1 vanilla bean, split and seeds scraped out
¼ cup + 1 tbsp (60 + 15 ml) fresh lemon juice, divided
½ cup (125 ml) roughly chopped freeze-dried raspberries or strawberries, plus extra for garnish
½ cup (125 ml) seedless raspberry jam
1½ cups (375 ml) whipping cream
2 tbsp (30 ml) skim milk powder (optional)
1 tsp (5 ml) vanilla extract
fresh raspberries and strawberries, for garnish
Instructions
- Start by making meringues. Preheat oven to 225 F (110 C). Line a baking sheet with parchment paper and set aside.
- In bowl of a stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium speed until soft peaks form, about 3 minutes. With mixer running, add sugar 1 tbsp (15 ml) at a time, waiting until each is fully incorporated before adding more. Continue mixing until egg whites are glossy and hold stiff peaks, about 4 minutes.
- If making red striped meringues, fit a piping bag with a large star tip. Using a small paint brush or wooden skewer, paint vertical stripes the length of the pastry bag with a few drops of food colouring. Transfer meringue to piping bag and pipe meringues onto prepared baking sheet, about 1-in (2.5 cm) in base diameter. Transfer to oven and bake for 45 minutes to 1 hour. Meringues should easily be able to lift off parchment. Turn off oven. Prop oven door open with a wooden spoon and let meringues cool completely, about 2 hours. Meringues should feel crisp and dry. Use right away or store in an airtight container at room temperature for 1 day.
- To make cheesecake crust, in a medium bowl, mix together graham cracker crumbs, butter, salt and white chocolate until well combined. Press mixture evenly into an 8 or 9-in (20 or 23 cm) tart pan with removable bottom. Transfer to freezer while making filling.
- Place cream cheese in a large bowl. Using a hand-held electric mixer at medium-high speed, beat cream cheese until smooth, about 1 minute. Beat in condensed milk, scraping down sides of bowl with a rubber spatula as needed. Add vanilla seeds and ¼ cup (60 ml) lemon juice and mix until thoroughly incorporated. With a rubber spatula, fold in freeze-dried fruit. Pour filling into chilled crust and smooth top with a rubber spatula. Refrigerate until firm, about 3 hours or up to overnight.
- Meanwhile, in a small bowl, whisk together jam with remaining 1 tbsp (15 ml) lemon juice. Set aside.
- When ready to serve, make whipped cream. In a large bowl, whisk together whipping cream, skim milk powder, if using, and vanilla extract until medium peaks form, about 4 minutes.
- Remove cheesecake from tart pan and place on a cake stand or serving plate. Drizzle raspberry jam mixture over cheesecake, then dollop with whipped cream. Garnish with meringues, fresh raspberries and strawberries and a sprinkle of crushed freeze-dried fruit. Slice and serve.
Drink Pairings
Cajun Butter-Glazed Steak served with Swiss Chard & Lentil Salad
Ingredients
Serves 4-6
2 tsp (10 ml) cayenne pepper powder
2 tsp (10 ml) chili powder
2 tsp (10 ml) ground black pepper, plus extra for seasoning
2 tsp (10 ml) ground white pepper
1 tsp (5 ml) garlic powder
2 tsp (10 ml) onion powder
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) ground cumin
1 tsp (5 ml) dried thyme leaves
½ cup (125 ml) low-sodium soy sauce
⅓ cup + 2 tbsp (75 + 30 ml) grapeseed oil, divided
¼ cup (60 ml) lightly packed brown sugar
¼ cup (60 ml) bourbon
3 tbsp (45 ml) Dijon mustard, divided
3 garlic cloves, minced, divided
2 lb (1 kg) thick-cut porterhouse steak
⅓ cup (75 ml) red wine vinegar
1 tsp (5 ml) kosher salt, plus extra for seasoning
½ cup (125 ml) extra-virgin olive oil
1 shallot, finely chopped
2 cups (500 ml) no-salt-added vegetable stock
1 cup (250 ml) Puy green lentils
1 bunch red Swiss chard, leaves removed from stems, both chopped
2 tbsp (30 ml) unsalted butter, cubed
2 cups (500 ml) mixed greens, such as arugula, spinach, kale or spring greens
½ cup (125 ml) roughly chopped roasted cashews
2 to 3 radishes, thinly sliced, for garnish
Instructions
- Start by making Cajun seasoning. In a small bowl, whisk together cayenne, chili, black and white peppers, garlic and onion powders, paprika, cumin and thyme. Set aside. This can be kept in an airtight container in a cool, dry place for up 6 months.
- In a large glass or non-reactive baking dish, whisk together soy sauce, ⅓ cup (75 ml) grapeseed oil, brown sugar, bourbon, 1 tbsp (15 ml) Dijon mustard, 2 minced garlic cloves and 1 tbsp (15 ml) Cajun seasoning mix. Pour about ⅓ of mixture into a small bowl and set aside for use in step 7. Add steak to remaining ⅔ of mixture and let marinate, turning occasionally, for 30 minutes or up to 4 hours. If marinating for longer than 30 minutes, cover baking dish with plastic wrap and refrigerate. Before cooking steak, remove from refrigerator and let sit at room temperature for 30 minutes.
- Meanwhile, make Swiss Chard & Lentil Salad. In a large bowl, whisk together vinegar, remaining 2 tbsp (30 ml) Dijon mustard and salt. Whisking constantly, slowly add olive oil until dressing is homogenous. Set aside.
- In a medium saucepan, heat 1 tbsp (15 ml) grapeseed oil over medium heat. Add shallot and remaining minced garlic clove, stirring, until fragrant and shallot is beginning to soften, about 3 minutes. Stir in stock and lentils and increase heat to medium-high. Cook, stirring occasionally, until lentils begin to soften, about 6 minutes. Reduce heat to medium-low, cover and simmer until lentils are tender and liquid is mostly absorbed, about 12 minutes. Strain lentils through a fine mesh sieve and add to bowl with dressing. Gently toss warm lentils together with dressing. Wipe out saucepan and return to medium heat.
- Add remaining 1 tbsp (15 ml) grapeseed oil, Swiss chard stems and a pinch of salt to saucepan. Sauté until stems are crisp-tender, about 3 minutes. Add Swiss chard greens and cook, stirring constantly, until wilted, about another 2 minutes. Transfer to bowl with lentils and set aside.
- Heat a large cast iron skillet over medium-high heat. Remove steak from marinade, discarding marinade, pat steak dry with paper towel and season on both sides with salt and pepper. Add to hot skillet and cook until underside is well browned, about 6 to 10 minutes. Flip steak, lower heat to medium and cook until a meat thermometer inserted into thickest part of meat reads 130 F to 135 F (54 C to 57 C) for medium rare, about another 8 to 10 minutes. Remove from skillet and let rest for 10 minutes.
- Meanwhile, pour reserved marinade into a small saucepan and bring mixture to a boil over medium-high heat. Reduce heat to medium and cook until mixture has thickened slightly, about 2 minutes. Remove from heat and whisk in butter until melted and fully incorporated
- Slice steak and transfer to a platter. Brush with warm glaze. Add mixed greens to lentil mixture and toss gently to combine. Transfer to a serving dish and garnish with cashews and radishes.
Drink Pairings
Savoury Coeur a la creme served with Red Pepper Relish
Ingredients
Serves 4-6
1 tbsp (15 ml) grapeseed oil
⅓ cup (75 ml) minced shallots
1 large garlic clove, minced
6 oz (170 g) cream cheese, room temperature
½ cup (125 ml) whipping cream
1 tbsp (15 ml) white wine or lemon juice
1 tsp (5 ml) kosher salt, divided
⅛ tsp (0.5 ml) ground black pepper
2 red bell peppers, seeded and finely chopped
1 small white onion, finely chopped
1 cup (250 ml) granulated sugar
1 cup (250 ml) apple cider vinegar
1 tsp (5 ml) crushed pink peppercorns
assorted crackers and fruit, to serve
Instructions
- Line 4 small coeur à la crème moulds each with a double layer of cheesecloth large enough to leave a 2-in (5 cm) overhang once cheesecloth has been placed in mould. Place moulds on plate or small rimmed baking sheet and set aside. Alternatively, line a 6-in (15 cm) fine mesh sieve with at least a double layer of cheesecloth large enough to extend beyond rim of sieve by at least 2-in (5 cm). Set sieve in a bowl and set aside.
- In a small frying pan, warm oil over medium heat. Add shallot and sauté until soft and translucent, about 5 minutes. Add garlic and sauté for 1 minute more. Transfer mixture to a bowl and set aside to cool.
- Place cream cheese in bowl of a stand mixer fitted with whisk attachment. Whip on medium speed until thick and fluffy, about 3 minutes. Reduce mixer speed to low and slowly pour in whipping cream, mixing until cream is fully incorporated. Add wine or lemon juice, cooled shallot mixture, ½ tsp (2.5 ml) salt and pepper. Increase mixer speed to medium-high and whip until mixture is thick, creamy and fully incorporated, about 1 minute
- Spoon cream cheese mixture into prepared moulds or sieve and smooth top(s) with a spatula. Fold cheesecloth overhang over top of cream cheese mixture. Cover with plastic wrap and place in refrigerator for at least 12 hours and up to 24 hours.
- Meanwhile, make Red Pepper Relish. In a medium saucepan over medium heat, stir together red pepper, onion, sugar, vinegar and remaining ½ tsp (2.5 ml) salt. Bring to a simmer, stirring constantly, then reduce heat to medium-low. Cook, stirring occasionally, until most of the liquid has evaporated and consistency resembles a sticky jam, about 20 to 30 minutes. Remove from heat, stir in pink peppercorns and let cool to room temperature. If making ahead, transfer to an airtight container; it will keep, refrigerated, for up to 2 weeks.
- When ready to serve, generously spread relish in a circle a little bigger than your Coeur à la crème onto serving plates or a platter. Peel back cheesecloth and invert Coeur à la crème onto relish. Garnish with additional relish, if desired, and serve with a selection of crackers and fruit.