Dark-Chocolate Dipped Baklava Rolls
Ingredients
Serves 15 baklava rolls
½ cup + 1 tbsp (125 + 15 ml) sugar, divided
1 orange, zest and juice, divided
¼ cup (60 ml) water
2½ cups (625 ml) raw walnut pieces
½ tbsp (7.5 ml) ground cinnamon
¼ tsp (1 ml) sea salt
½ cup (125 ml) salted butter, plus extra if needed
1 tbsp (15 ml) honey
10 phyllo sheets, thawed if frozen
½ cup (125 ml) dark chocolate chips
1 tbsp (15 ml) whipping cream
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- To make syrup, in a small saucepan over medium-high heat, stir together ½ cup (125 ml) sugar, orange juice and water. Once sugar has dissolved completely, remove from heat and set aside to cool.
- In bowl of a food processor, combine walnuts, cinnamon, remaining 1 tbsp (15 ml) sugar, salt and orange zest. Pulse on high until texture resembles fine sand. Reserve ½ cup (125 ml) walnut mixture and set aside.
- In a small heatproof bowl, microwave butter and honey on high for 30 seconds, or until melted.
- Lay a sheet of phyllo on a clean, dry surface. Using a pastry brush, brush entire sheet with butter mixture. Lay a second sheet on top and repeat. Roughly divide the walnut mixture into fifths. With the long edge of the phyllo sheet parallel to you, spoon ¹/₅ of the walnut mixture along the entire edge of the pastry to form a 1-in (2.5 cm) line. Gently roll pastry up completely to form a log. Repeat with remaining phyllo; you should have 5 rolls.
- 6 Place baklava on lined baking sheet, snugly side by side like sardines. Don’t worry if there is open space left on baking sheet. Brush tops of baklava with remaining butter mixture. Transfer to oven and bake for 15 to 20 minutes, or until golden brown and crisp. Remove from oven and immediately pour syrup over baklava. Let cool at room temperature for 1 hour.
- In a heatproof bowl, combine chocolate chips and whipping cream. Microwave on high for 20-second intervals until melted, stirring each time.
- Cut between each log to separate the baklava, then cut each log into 3 pieces. Dip each into melted chocolate, then into reserved walnut mixture. Transfer to a lined baking sheet to set before serving, about 10 minutes. Store in an airtight container at room temperature for up to 1 week.
Drink Pairings
Chicken Briouats served with Apricot Chutney
Ingredients
Serves 12 briouats
1 tbsp (15 ml) olive oil
½ onion, diced
2 garlic cloves, minced
16 oz (500 g) ground chicken
1 tsp (5 ml) ground cumin
½ tsp (2.5) ground turmeric
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) paprika
¼ tsp (1 ml) ground nutmeg
2 tsp (10 ml) honey, divided
salt and pepper, to taste
½ cup (125 ml) butter, plus extra if needed
8 phyllo sheets, thawed if frozen
APRICOT CHUTNEY
1 tbsp (15 ml) olive oil
½ onion, diced
1 tbsp (15 ml) minced fresh ginger
¼ cup (60 ml) red wine vinegar
1 orange, zest and juice
½ cup (125 ml) water
1 cup (250 ml) dried apricots
1 cinnamon stick
¼ tsp (1 ml) sea salt
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion and garlic and sauté for 6 to 8 minutes, or until soft. Add chicken and ground spices, and use a wooden spoon to break apart chicken and mix in spices as it cooks. Once chicken is fully cooked, about 10 minutes, add 1 tsp (5 ml) honey and season with salt and pepper. Remove from heat and set aside to cool completely.
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper. In a small heatproof bowl, combine butter and remaining 1 tsp (5 ml) honey. Microwave on high for 15 to 30 seconds, until fully melted. Lay a sheet of phyllo on a clean, dry surface. Using a pastry brush, brush entire sheet with butter mixture. Lay a second sheet on top and repeat. With the long edge of the sheet parallel to you, cut sheet into three 5-in (12 cm) vertical strips. Place a heaping spoonful of chicken on the bottom right corner of each strip. Fold the bottom right corner up and over to the left edge of the strip to form a triangle. Now 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 pastry and chicken.
- To make the chutney, Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 6 to 8 minutes, or until soft. Add remaining ingredients, reduce heat to low and cook for 10 to 15 minutes, or until apricots are rehydrated and soft. Remove from heat, remove cinnamon stick and let cool slightly. Transfer to a small blender or food processor and blend until smooth. Transfer to a serving dish and refrigerate until ready to serve. Will keep in refrigerator in an airtight container for up to 1 week.
- Place briouats on lined baking sheet. Brush each with remaining butter mixture until lightly coated all over. Bake for 15 to 20 minutes, or until golden brown. Serve warm, with Apricot Chutney.
Drink Pairings
Chickpea Salad
Ingredients
Serves 4-6
1 x 19 oz (540 ml) can chickpeas, drained and rinsed
1 English cucumber, diced
½ red onion, finely diced
1 carrot, peeled into ribbons
½ cup (125 ml) crumbled feta
1 cup (250 ml) chopped parsley leaves
½ cup (125 ml) chopped mint leaves
1 garlic clove, minced
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) honey
½ tsp (2.5 ml) ground cumin
1 lemon, juice only
2 tbsp (30 ml) olive oil
salt and pepper, to taste
Instructions
- In a large bowl, combine chickpeas, cucumber, red onion, carrot, feta, parsley and mint.
- In a small bowl, whisk together garlic, mustard, honey, cumin, lemon juice and olive oil. Pour dressing over chickpea salad and season with salt and pepper. Mix and refrigerate until ready to serve. Will keep in refrigerator in an airtight container for up to 3 days.
Drink Pairings
Lamb Tagine served with Herbed Couscous
Ingredients
Serves 4
5 tbsp (75 ml) grapeseed oil, divided
2 lbs (1 kg) lamb shoulder, cut into 1-in (2.5 cm) cubes
salt and pepper, to taste
3 celery stalks, trimmed and roughly chopped
1 onion, roughly chopped
1 large carrot, trimmed, peeled and roughly chopped
5 garlic cloves, peeled
1 tbsp (15 ml) minced fresh ginger
1 x 5.5 oz (156 ml) can tomato paste
2 bay leaves
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground turmeric
¼ tsp (1 ml) ground nutmeg
1 cinnamon stick
5 cloves
¾ cup (175 ml) golden raisins
4 cups (1 L) beef stock, divided
1 pinch saffron
2 cups (500 ml) couscous
½ cup (125 ml) diced preserved lemon (about 1 to 2 whole)
½ cup (125 ml) chopped fresh parsley leaves
½ cup (125 ml) chopped mint leaves
1 tbsp (15 ml) butter
Instructions
- In a large Dutch oven over medium-high heat, heat 3 tbsp (45 ml) oil. Season lamb with salt and pepper. In 2 or 3 batches, cook lamb for about 3 minutes per side, until browned but not fully cooked. Once browned, remove each batch to a bowl.
- Place celery, onion, carrot, garlic and ginger into bowl of a food processor. Pulse on high until very finely diced. In same Dutch oven, heat remaining 2 tbsp (30 ml) oil. Add diced vegetable mixture and sauté over medium heat for 10 minutes, or until soft and translucent. Add tomato paste, bay leaves, ground spices, cinnamon stick and cloves. Cook for another 5 minutes, then add raisins, 2 cups (500 ml) beef stock and lamb. Cover with lid, decrease heat to low and cook for 1½ to 2 hours, or until lamb is tender.
- Meanwhile, in a medium pot over high heat, bring remaining 2 cups (500 ml) beef stock to a rapid boil. Add saffron and couscous and turn off heat. Cover with a lid and let sit for 5 minutes. Then use a fork to fluff the couscous. Add preserved lemon, parsley, mint and butter. Season with salt and pepper and fluff again to combine. Serve couscous with a ladle of tagine over top.
Drink Pairings
Vegetable-Stuffed Chicken served with Mediterranean Rice Salad
Ingredients
Serves 4
1 cup (250 ml) long-grain brown rice
2 cups (500 ml) water
8 tbsp (120 ml) extra-virgin olive oil, divided
4 tbsp (60 ml) lemon juice, divided
3 garlic cloves, minced, divided
1 tbsp (15 ml) chopped rosemary leaves
4 boneless, skinless chicken breasts
kosher salt and freshly ground black pepper, to taste
1 zucchini, halved and thinly sliced
½ red onion, sliced into thin half-moons
½ Japanese eggplant, sliced into thin rounds
1 medium tomato, halved and thinly sliced
½ cup (125 ml) crumbled feta cheese
1 tsp (5 ml) dried dill
½ tsp (2.5 ml) ground cumin
1 tsp (5 ml) Dijon mustard
4 cups (1 L) baby arugula
2 green onions, trimmed and thinly sliced
½ cup (125 ml) sliced green olives
1 English cucumber, diced
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper and set aside.
- In a medium saucepan, combine rice and water and bring to a boil over high heat. Reduce heat to medium-low, cover and let simmer until rice is tender and liquid is fully absorbed, 30 to 40 minutes. Remove saucepan from heat and let stand, covered, for 10 minutes. Remove lid and fluff rice with a fork.
- Meanwhile, in a small bowl, whisk together 3 tbsp (45 ml) olive oil, 1 tbsp (15 ml) lemon juice, 2 minced garlic cloves and rosemary.
- Place chicken on a cutting board and cut five crosswise slits into each breast, taking care not to cut all the way through. Transfer to prepared baking sheet. Drizzle rosemary mixture over chicken breasts, making sure mixture gets into slits. Season with salt and pepper. Stuff each slit with a slice each of zucchini, red onion, eggplant and tomato. Sprinkle crumbled feta over top and transfer to oven. Bake until chicken is cooked through, about 25 minutes.
- Meanwhile, make dressing for Mediterranean Rice Salad. In a medium bowl, combine remaining 5 tbsp (75 ml) olive oil, 3 tbsp (45 ml) lemon juice and minced garlic clove with dill, cumin, mustard and a good pinch each of salt and pepper and whisk until well combined.
- Transfer rice to a large bowl, along with arugula, green onion, olives and cucumber. Drizzle with some dressing and toss gently to combine. Add additional dressing and season to taste with salt and pepper, as desired.
- To serve, divide Mediterranean Rice Salad between serving plates and top with a stuffed chicken breast. Serve warm.
Drink Pairings
Cranberry-Glazed Steelhead Trout served with Garlic & Spinach Quinoa
Ingredients
Serves 4
⅓ cup (75 ml) liquid honey
⅓ cup (75 ml) low-sodium soy sauce
¼ cup (60 ml) cranberry juice
2 tbsp (30 ml) rye whiskey
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) smoked paprika
3 garlic cloves, minced, divided
kosher salt and freshly ground black pepper, to taste
4 x 6 oz (170 g) steelhead trout fillets
1 tbsp (15 ml) unsalted butter
1 small yellow onion, finely chopped
½ tsp (2.5 ml) yellow mustard seed
¼ tsp (1 ml) turmeric (optional)
1 cup (250 ml) quinoa, well rinsed and drained
1¼ cups (310 ml) water
5 cups (1.25 L) packed baby spinach
1 lemon, zest only
1 cup (250 ml) fresh cranberries
¼ cup (60 ml) toasted pine nuts, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper and set aside.
- In a small bowl, whisk together honey, soy sauce, cranberry juice, whiskey, cumin, paprika, 2 minced garlic cloves and a good pinch of salt. Place trout in a large zip-top bag and add about half the marinade, reserving the other half for step 5. Seal bag and lightly shake to coat fish in marinade. Refrigerate for at least 15 minutes and up to 2 hours.
- Meanwhile, make Garlic & Spinach Quinoa. In a large saucepan, melt butter over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add remaining minced garlic clove, mustard seed and turmeric, if using. Cook, stirring constantly, until mustard seeds start to pop, about 1 minute. Add quinoa and cook, stirring constantly, for 30 seconds. Add water and bring to a boil. Reduce heat to medium-low, cover and let simmer until water is fully absorbed, about 16 to 20 minutes. Remove saucepan from heat and immediately stir in spinach and lemon zest. Season to taste with additional salt. Set aside and keep warm.
- Remove trout from marinade and place in a single layer on prepared baking sheet. Season lightly with salt and pepper. Discard marinade from bag. Transfer to oven and roast until cooked to your liking, about 10 to 12 minutes.
- Meanwhile, make Cranberry Glaze. In a small saucepan, combine reserved marinade with cranberries. Bring to a strong simmer over medium-high heat, then reduce heat to medium-low and simmer, stirring often, until cranberries have all popped and mixture has reduced to a glaze consistency, about 5 to 8 minutes.
- To serve, divide Garlic & Spinach Quinoa between serving plates. Top with trout fillets and drizzle some glaze over each. Garnish with toasted pine nuts, if using, and enjoy.
Drink Pairings
Roasted Squash Steaks served with Teff Tabbouleh
Ingredients
Serves 4
2 tbsp + ⅓ cup (30 + 75 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) maple syrup
kosher salt and freshly ground black pepper, to taste
4 lb (2 kg) butternut squash, cut in half lengthwise
2 cups (500 ml) vegetable stock
½ cup (125 ml) whole grain teff
1 cup (250 ml) diced cucumber
1 cup (250 ml) diced tomato
3 medium bunches curly parsley
1 cup (250 ml) packed fresh mint leaves, plus extra for garnish
3 tbsp (45 ml) lemon juice, plus extra if needed
1 garlic clove, minced
2 tbsp (30 ml) tahini
¼ cup (60 ml) thinly sliced green onion
¼ cup (60 ml) chopped roasted almonds, for garnish
pomegranate seeds, for garnish
Instructions
- Preheat oven to 425 F (220 C). In a small bowl, whisk together 2 tbsp (30 ml) oil, maple syrup and a good pinch each of salt and pepper. Set aside.
- Scoop out seeds from squash halves and discard. Cut off a thin slice from bottom of each squash half so that they can stand upright on cutting board. Cut each half lengthwise into three wide slabs, each about ¾-in (2 cm) thick, and discard rounded end piece. Place squash on a parchment-lined baking sheet. Using tip of a sharp knife, lightly score flesh of squash in a crisscross pattern. Brush reserved oil mixture over cut side of squash. Cover with tin foil and roast for 20 minutes. Remove foil and continue to roast until golden and soft, about another 20 to 30 minutes.
- Meanwhile, make Teff Tabbouleh. In a small saucepan, bring vegetable stock to a boil over high heat. Stir in teff, cover and reduce heat to low. Simmer until liquid is absorbed, about 15 to 20 minutes. Remove saucepan from heat and place a clean cloth or paper towel between saucepan and lid to absorb excess moisture. Set aside for 10 minutes. Transfer teff to a fine mesh strainer and rinse under cold water. Let drain.
- Meanwhile, stir together cucumber, tomato and a good pinch of salt in a medium bowl. Let rest for 10 minutes. Strain off and discard any juices that have accumulated. Set aside.
- Cut off thick stems of parsley and discard (or reserve for making homemade stocks). Finely chop remaining leaves and tender stems along with mint leaves, either by hand or in a food processor, pulsing until finely chopped. You should end up with about 1 cup (250 ml) finely chopped parsley and mint. Transfer to a large bowl.
- To make dressing, in a medium bowl, whisk together remaining ⅓ cup (75 ml) oil, lemon juice, garlic, tahini and a pinch of salt until well combined and homogeneous. Set aside.
- When ready to serve, add teff, cucumbers and tomatoes, dressing and green onion to large bowl with parsley and mint. Gently toss together until well combined. Taste, and adjust seasoning as desired with extra salt or lemon juice.
- Place squash on serving plates or platter, top with Teff Tabbouleh and garnish with a sprinkle of chopped almonds, pomegranate seeds and extra mint, if desired.
Drink Pairings
Warm Mushroom Salad with Cauliflower & Barley
Ingredients
Serves 4-6
4 to 5 cups (1 L to 1.25 L) small cauliflower florets (about 1 small head cauliflower)
3 tbsp (45 ml) olive oil, divided
salt and pepper, to taste
4 cups (1 L) chopped cremini mushrooms
2 garlic cloves, minced
1 tbsp (15 ml) butter
1 tbsp (15 ml) soy sauce
2 cups (500 ml) cooked barley
1 lemon, juice only
1 cup (250 ml) chopped parsley leaves
½ cup (125 ml) toasted pine nuts
1 cup (250 ml) shaved Parmesan
Instructions
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper. In a large bowl, coat cauliflower with 1 tbsp (15 ml) olive oil and season with salt and pepper to taste. Transfer to lined baking sheet and roast for 15 minutes. Flip and cook for another 5 to 8 minutes, or until golden brown. Remove from oven and transfer to a large bowl.
- Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Add mushrooms and cook for 3 minutes, until just soft. Add garlic, butter and soy sauce and sauté for another 5 to 8 minutes, until cooked through and browned. Remove from heat and transfer to bowl with cauliflower.
- Add barley to bowl with cauliflower and mushrooms. Add remaining 1 tbsp (15 ml) olive oil, and season with lemon juice, salt and pepper to taste. Add parsley, pine nuts and Parmesan and mix to combine. Serve at room temperature.
Drink Pairings
Maple Squash Salad with Pecans, Pomegranate & Blue Cheese
Ingredients
Serves 4
1 medium acorn squash
2 garlic cloves, minced
2 tsp (10 ml) ground cumin
2 tsp (10 ml) paprika
1 tsp (5 ml) ground cinnamon
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) maple syrup, divided
salt and pepper, to taste
½ tbsp (7.5 ml) butter
½ cup (125 ml) raw whole pecans
¼ cup (60 ml) pomegranate seeds
¼ cup (60 ml) crumbled blue cheese
¼ cup (60 ml) cilantro leaves
Instructions
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper. Slice squash in half and scoop out the seeds. With flat side on cutting board, cut squash into ½-in (1.25 cm) half-moons (skin is edible and can be left on). Transfer to a large bowl.
- In a small bowl, mix together garlic, cumin, paprika, cinnamon, oil and 1½ tbsp (22 ml) maple syrup. Pour over squash and gently massage to ensure squash is thoroughly covered in seasoning. Transfer to lined baking sheet, spacing apart evenly, and season with salt and pepper. Bake for 15 minutes, then flip and bake for another 10 minutes, or until fork-tender.
- In a small skillet over medium heat, melt butter and add remaining ½ tbsp (7.5 ml) maple syrup. Add pecans and cook for 5 minutes, stirring occasionally until coated in maple butter and lightly toasted. Remove from heat and set aside to cool.
- Arrange squash on a large platter and top with pecans, pomegranate seeds, crumbled blue cheese and cilantro. Serve warm.
Drink Pairings
Roasted Beets with Whipped Feta, Hazelnuts & Mint
Ingredients
Serves 4
8 medium beets, mix of yellow and red
3 tbsp (45 ml) olive oil, divided
salt and pepper, to taste
1 cup (250 ml) crumbled feta, room temperature
¼ cup (60 ml) cream cheese, room temperature
½ lemon, zest and juice
1 tsp (5 ml) honey
¼ cup (60 ml) toasted hazelnuts
¼ cup (60 ml) mint leaves
Instructions
- Preheat oven to 350 F (180 C). Tightly wrap all the beets together in foil with 1 tbsp (15 ml) olive oil and salt and pepper. Transfer to oven and bake for 45 minutes to 1 hour, or until fork-tender.
- In a high-speed blender or food processor, combine feta, cream cheese, 1 tbsp (15 ml) olive oil, lemon zest and juice and honey. Whip on high until mixture is smooth.
- Remove beets from oven and let cool until cool enough to handle. Peel beets and slice into ¼-in (0.5 cm) rounds. Spread whipped feta onto a serving plate and lay beets on top. Top with remaining 1 tbsp (15 ml) olive oil, hazelnuts and fresh mint.