THAI MONEYBAGS
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves Makes 20 moneybags
½ lb 250 g ground pork
1 tsp (5 ml) minced ginger
1 garlic clove, minced
1 bird’s eye chili, minced
2 tsp (10 ml) cilantro stems, minced
3 shiitake mushrooms, minced
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) sugar
2 tsp (10 ml) soy sauce
20 chives, blanched
1 package (50 sheets) 5-in (12 cm) spring roll wrappers
vegetable oil for frying
sweet chili sauce, to dip
Instructions
- In a medium-size mixing bowl, add pork, ginger, garlic, chili, cilantro, shiitake, fish sauce, sugar and soy. Mix well, about 5 minutes.
- Spoon a heaping teaspoon (about 5 ml) of pork mixture into middle of a spring roll wrapper. Gather together edges of wrapper like a purse and tie with a chive. Set aside and repeat with remaining filling.
- Heat enough oil in a saucepan or wok to deep-fry, about 4-in (10 cm), over medium heat until it reaches 375 F (190 C).
- Deep-fry money bags in batches until golden brown and cooked through, about 3 to 4 minutes, or until internal temperature of each bag reaches 160 F (71 C). Drain and serve with sweet chili sauce.
Drink Pairings
SINGAPORE NOODLES WITH PRAWNS SERVED WITH SAMBAL BELACAN
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 8
1 lb (500 g) large prawns, peeled, deveined and butterflied
1 tsp (5 ml) cornstarch
½ tsp (2.5 ml) salt, plus more to taste
1 tbsp + 1 tsp (15 ml + 5 ml) sugar, divided
1 lb (500 g) steamed egg noodles
4 tbsp (60 ml) vegetable oil, divided
4 egg yolks, beaten
2 garlic cloves, smashed and roughly chopped
1-in (2.5 cm) knob ginger, peeled and julienned
4 shiitake mushrooms, stems removed and thinly sliced
3 tbsp (45 ml) oyster sauce
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
2 tsp (10 ml) fish sauce
1 to 2 red chilis, for garnish
2 handfuls cilantro leaves
6 green onions, julienned
2 limes, quartered
Sambal Belacan* to serve - Recipe starts below. Makes ¼ cup (60 ml)
1 tbsp (15 ml) vegetable oil
3 tbsp (45 ml) belacan* shrimp paste
2 to 3 bird’s eye chilis, to taste
1 tbsp (15 ml) sugar
2 tsp (10 ml) salt
1 lime, juice only
Instructions
- Run prawns under cold water for 5 minutes, then drain and pat dry. Mix with cornstarch, ½ tsp (2.5 ml) salt and 1 tsp (5 ml) sugar, then set aside.
- Blanch noodles in boiling water just until they separate, 10 to 20 seconds. Drain well and set aside.
- In a 8-in (20 cm) non-stick frying pan, heat 1 tsp (5 ml) oil over medium-low heat. Pour half the egg yolks in pan and spread them to cover bottom like a crêpe. Cook until set and repeat with another 1 tsp (5 ml) of oil and remaining half of yolks. Let cool, then cut into 1-in (2.5 cm) strips and set aside.
- Mix together oyster, soy and fish sauces with sugar and set aside.
- In a wok, heat 2 tbsp (30 ml) oil over high heat. Add garlic, ginger and mushrooms and stir-fry for 1 minute. Add prawns in a single layer and cook, undisturbed, for 1 minute. Toss prawns and cook for 2 minutes. Remove prawns and mushrooms from wok and set aside.
- Add remaining oil to wok and stir-fry noodles until they are heated through. Add prawns, mushrooms, egg strips and sauce. Toss until thoroughly mixed.
- Transfer to a serving platter, garnish with chilis, cilantro and green onions. Serve with limes and Sambal Belacan on the side.
- Instructions for making the Sambal Belacan: In a small pan, heat oil over medium heat. Add shrimp paste and fry until fragrant, about 1 to 2 minutes. Remove from heat and let cool. In a mortar and pestle, pound shrimp paste and remaining ingredients until smooth. Alternately, blend them in a small food processor.
- *Available in specialty Asian markets.
Drink Pairings
YU SHENG SALAD (SINGAPORE, MALAYSIA, INDONESIA)
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 6
2 tbsp (30 ml) kosher salt plus extra for seasoning wontons
1 tbsp (15 ml) sugar
1 tsp (5 ml) freshly ground black pepper
1 lb (500 g) salmon filets, pin bones removed
½ cup (125 ml) pickled ginger
1 cucumber, julienned on a mandoline
½ large daikon, peeled and spiraled on a spiralizer, roughly cut to shorten strands
1 large carrot, peeled and spiraled on a spiralizer, roughly cut to shorten strands
1 cup (250 ml) seaweed salad
1 large pomelo or grapefruit, peeled and segments broken into pieces
1 tbsp (15 ml) sesame oil
½ cup (125 ml) tamarind paste
¼ cup (60 ml) rice vinegar
1 tsp (5 ml) roasted sesame seeds, crushed
15 wonton wrappers, cut into quarters
vegetable oil for frying
Instructions
- Combine 2 tbsp (30 ml) salt, sugar and pepper and sprinkle mixture evenly on all sides of salmon. Place salmon on a wire rack and refrigerate for 30 minutes to cure.
- Meanwhile, in a pan, fry wontons in 2-in (5 cm) vegetable oil heated to 375 F (190 C). Drain on paper towel and season with salt.
- Rinse salt mixture from salmon and pat dry with paper towel. Slice salmon into ¾-in (2 cm) thick slices.
- Mix sesame oil, tamarind paste, rice vinegar and sesame seeds together. Transfer to a small serving bowl.
- Place salmon in middle of a large serving bowl or platter. Arrange ginger, cucumber, daikon, carrot, seaweed, pomelo and fried wontons. Serve with sauce on side and invite guests to toss salad with chopsticks.
Drink Pairings
JACKFRUIT BOLOGNESE
A plant-based comfort food to get you through the winter.Ingredients
Serves 4
2 x 400 ml cans young jackfruit in brine, drained and rinsed*
1 tbsp (15 ml) grapeseed oil
1 large white onion, minced
1 large carrot, diced
2 ribs of celery, diced
3 garlic cloves, minced
2 tbsp (30 ml) tomato paste
2 tbsp (30 ml) low sodium soy sauce or tamari
1 tbsp (15 ml) white wine vinegar
1 tsp (5 ml) dried oregano
½ tsp (2.5 ml) smoked paprika
1 bay leaf
½ tsp (2.5 ml) red pepper chili flakes
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper
1 x 28 oz can (796 ml) no salt added, diced tomatoes
1 cup (250 ml) vegetable stock
1 lb (500 g) Fusilli Lunghi Con Buco pasta (or vegan pasta of your choosing)
chopped fresh basil leaves, for garnish
vegan Parmesan, for garnish (can sub regular Parmesan, if not vegan)
Instructions
- Start by preparing jackfruit. In a large saucepan, place jackfruit and cover with water. Bring to a boil over high heat, then reduce heat to a simmer and cook, stirring occasionally, for 45 minutes. Drain using a fine mesh sieve, then rinse jackfruit with cool water. When cool enough to handle, shred jackfruit by pulling apart pieces and separating into strands. Return jackfruit to saucepan, cover with water, bring to a boil over high heat and continue to boil for another 30 minutes, adding more water as needed. Drain once more and rinse again with cool water. When cool enough to handle, squeeze as much water out of jackfruit as possible. Place in a bowl and set aside while making sauce base.
- Fill a stock pot with water and bring to a boil.
- In a large sauté pan over medium heat, warm oil. Add onion, carrot and celery and cook, stirring often, until onions are translucent, about 8 minutes. Stir in garlic and cook, continuing to stir often, until carrots have softened, about another 4 minutes.
- Add pasta to boiling water and cook according to package directions.
- To softened vegetables in sauté pan, add tomato paste, soy sauce, white wine vinegar, dried oregano, smoked paprika, bay leaf, chili flakes, salt and pepper. Let cook, stirring often, for 2 minutes. Add chopped tomatoes along with their liquid and vegetable stock. Stir, then cook over medium heat, stirring often, for 4 minutes. Stir in reserved jackfruit and continue to cook sauce, stirring often, until most liquid has been absorbed into a thick tomato sauce, about another 10 minutes. Discard bay leaf.
- To serve, either add pasta to sauté pan and toss to coat before dividing onto pasta bowls or divide pasta into warmed pasta bowls and top with jackfruit bolognaise. Enjoy with a sprinkle of basil and Parmesan, if desired.
- *To save time when preparing jackfruit, look for prepared and shredded jackfruit in refrigerator section of grocery store. Start recipe at step 2.
Drink Pairings
FENNEL, WALNUT & TURMERIC SOUP
A plant-based comfort food to get you through the winter.Ingredients
Serves 4
2 tbsp (30 ml) coconut oil
3 leeks, white and light green parts chopped
½ tsp (2.5 ml) dried thyme
1 medium fennel bulb, cored and chopped, reserved fronds for garnish
1 pear, cored and chopped
1 tsp (5 ml) ground turmeric
½ cup (125 ml) raw walnut halves, plus extra for garnish
kosher salt, to taste
4 cups (1 L) vegetable stock
2 tbsp (30 ml) maple syrup
Instructions
- In a large saucepan over medium-high, heat oil. Add chopped leeks and thyme. Sauté leeks until softened, about 4 minutes. Stir in chopped fennel and pears and cook, stirring frequently, for 2 minutes. Sprinkle turmeric over softened vegetables and continue to cook mixture, stirring often, for another 2 minutes. Stir in vegetable stock, walnuts and a good pinch of salt. Cover saucepan and bring to a boil. Reduce heat and let soup simmer until vegetables have softened and are fork-tender, about 12 to 15 minutes. Remove soup from heat.
- Working in batches, blend soup until smooth. Transfer back to saucepan and adjust seasoning to taste.
- Warm puréed soup over medium heat until warm. Divide hot soup among serving bowls, then garnish with fennel fronds, a drizzle of maple syrup and some chopped, toasted walnuts. Serve while warm.
Drink Pairings
LENTIL SHEPHERD’S PIE
A plant-based comfort food to get you through the winter.Ingredients
Serves 8
1 tbsp (15 ml) grapeseed oil
3 yellow onions, diced
5 garlic cloves, minced
1 tsp (5 ml) dried thyme leaves
½ tsp (2 ml) dried rosemary leaves
¼ cup (60 ml) tomato paste
½ cup (125 ml) vegan dry red wine, such as Cline Farmhouse California Red
1½ cups (375 ml) green lentils, rinsed
4 cups (1 L) vegetable stock
2 lbs (1 kg) peeled and roughly chopped yellow potatoes
¼ cup (60 ml) almond butter or tahini
1 tbsp (15 ml) low sodium soy sauce or tamari
1 tbsp (15 ml) balsamic vinegar
½ tsp (2.5 ml) freshly ground black pepper
1 tsp (5 ml) kosher salt, divided
2 tbsp (30 ml) vegan butter (can sub unsalted butter, if not vegan)
2 tbsp (30 ml) nutritional yeast (can sub Parmesan, if not vegan)
plant-based milk substitute, if needed to thin potato mixture (can use whole milk, if not vegan)
Instructions
- To make lentil filling, heat oil in a 12-in (30 cm) ovenproof skillet* over medium heat. Add onions and sauté until most are nicely browned, about 8 to 10 minutes. Stir in garlic, thyme, rosemary and tomato paste and cook for 2 minutes, stirring frequently to prevent burning. Pour in red wine to deglaze skillet, stirring up any browned pieces from the bottom of skillet. Let wine cook down, stirring occasionally until mostly evaporated, about 3 minutes. Stir in lentils and vegetable broth. Increase heat to medium-high and bring mixture to a boil. Once boiling, reduce heat slightly to maintain a rapid simmer, and simmer until lentils are just tender and most liquid has been absorbed, about 25 to 30 minutes.
- While lentils are cooking preheat oven to 375 F (190 C).
- While oven preheats and lentils are cooking, start preparing mashed potato topping. Prepare a steamer by filling a large pot with about 1 to 2-in (2.5 to 5 cm) of water and place a steamer basket in bottom of pot. Add potatoes, cover and bring water to a boil over high heat. Once boiling, reduce heat to medium-high and continue to steam potatoes until fork tender, about 20 to 30 minutes.
- When lentils are just cooked, reduce heat to low and stir in almond butter (or tahini), soy sauce, balsamic vinegar, pepper and ½ tsp (2.5 ml) salt until well incorporated. Remove from heat and set aside.
- Transfer hot steamed potatoes to a large bowl along with butter, cheese and ½ tsp (2.5 ml) salt. Mash until smooth. If potatoes are too thick to pipe, mash in plant-based milk, 1 tbsp (15 ml) at a time (you should need no more than a ¼ cup (60 ml) total) until desired consistency is reached. If you like ultra -smooth potatoes, pass mixture through a fine mesh sieve. Spoon mashed potatoes into a piping bag fitted with a round tip, then pipe dollops over lentil filling, covering entire surface of lentils. Place ovenproof skillet in oven and bake until lentil filling starts to bubble around sides of skillet, about 20 minutes. If you like a crunchy potato topping, place skillet under broiler, keeping a close eye on it until crust is golden brown. Serve while warm.
- *Lentil Shepherd’s Pie can be cooked in cast iron pan or alternatively, transferred lentils to a 7-in x 11-in (about 2quart) casserole before piping potatoes over and baking.
Drink Pairings
WHITE CHILI WITH CHICKEN
Relax this winter with this delicious chili recipe.Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil, plus extra for frying
1 tbsp (15 ml) butter
2 medium onions, chopped
4 garlic cloves chopped
2 tsp (10 ml) oregano
1 tbsp (15 ml) cumin
1 tbsp (15 ml) garlic powder
2 tsp (10 ml) salt
3 tbsp (45 ml) all-purpose flour
3 lbs (1.5 kg) boneless, skinless chicken thighs
1x 14 oz (398 ml) can white beans, drained and rinsed
3 cups (750 ml) chicken stock
½ cup (125 ml) sour cream
2 x 6-in (15 cm) flour tortillas, cut into ⅛ in (0.25 cm) strips, for garnish
handful cilantro leaves, for garnish
1 jalapeño, finely chopped, for garnish
1 avocado, cut into 8 wedges, for garnish
2 limes, cut into wedges, for garnish
Instructions
- In a large, heavy-bottomed saucepan over medium heat, sweat onions, garlic, oregano, cumin, garlic powder and salt in oil and butter until soft. Sprinkle in flour and stir until coated. Add chicken, beans and chicken stock. Stir well to mix, until there are no lumps. Reduce heat to low and simmer until chicken is tender, about 20 minutes.
- In a small saucepan, heat 2-in (5 cm) oil over medium heat. Fry tortilla strips until crisp and light golden brown. Transfer to a paper towel-lined plate and set aside.
- Remove chicken from saucepan and cool slightly. Shred chicken, then return to saucepan and stir in sour cream.
- Serve chili in bowls, garnished with crispy tortilla strips, cilantro, jalapeño, avocado and lime wedges.
Drink Pairings
CHUNKY SHORT RIB CHILI
Relax this winter with this delicious chili recipe.Ingredients
Serves 4 to 6
5 lbs (2.27 kg) short ribs, meat removed from bone and cut into 1-in (2.5 cm) cubes
2 tsp (10 ml) seasoning salt
1 tsp (5 ml) freshly ground black pepper
2 tbsp (30 ml) all-purpose flour
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) butter
2 medium yellow onions, chopped
2 tbsp (30 ml) ground cumin
2 tsp (10 ml) cocoa powder
2 tsp (10 ml) cayenne
1 tbsp (15 ml) chili powder
2 tbsp (30 ml) garlic powder
1 tbsp (15 ml) onion powder
2 tsp (10 ml) smoked paprika
1 tbsp (15 ml) diced chipotle chilis in adobo
2 tbsp (30 ml) tomato paste
1 x 28 oz (796 ml) can diced tomatoes
1 cup (250 ml) water
1 x 14 oz (398 ml) can black beans, drained and rinsed
1 small white onion, finely diced, for garnish
2 serrano peppers, finely sliced (adjust amount to taste), for garnish
4 green onions, finely sliced, for garnish
1 cup (250 ml) crumbled aged white cheddar cheese, for garnish
cornbread, to serve
Instructions
- Toss short rib cubes in seasoning salt, pepper and flour.
- Heat a large heavy-bottomed saucepan over medium-high heat. Once hot, add oil and butter and heat until butter is melted. In batches, brown beef for about 2 to 3 minutes each side, or until golden brown. Set browned beef aside and continue with remaining beef.
- Reduce heat to medium and add onions. Sweat onions until soft, then add all spices and continue cooking until fragrant, about 1 minute.
- Add chipotles and tomato paste and mix. Cook until tomato paste has lightly caramelized, about 2 to 3 minutes.
- Add beef, tomatoes and water and bring to a boil. Reduce heat to low and simmer for 1 hour and 30 minutes. Add black beans and simmer for another 30 to 45 minutes or until beef is tender.
- Serve in bowls and garnish with white onion, serrano peppers, green onion and cheese. Serve with cornbread.
Drink Pairings
BANANA BREAD DOUGHNUTS WITH CRANBERRY & GRAND MARNIER GLAZE
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves Makes about 12 doughnuts
1 cup (250 ml) all-purpose flour
½ cup (125 ml) dark brown sugar
½ tsp (2.5 ml) fine sea salt
1 tsp (5 ml) baking powder
2 large overripe bananas, peeled
2½ tbsp (37 ml) unsalted butter, melted
1 large egg
1 cup (250 ml) fresh or frozen cranberries
2 tbsp (30 ml) Grand Marnier Cordon Rouge
1 cup (250 ml) icing sugar
edible rose petals, edible gold and/or freeze-dried raspberries, for garnish (optional)
Instructions
- To make doughnuts, preheat oven to 350 F (180 C). Spray 2 doughnut pans* with non-stick spray and set aside.
- In a medium bowl, whisk together flour, brown sugar, salt and baking powder.
- In a separate medium bowl, mash bananas until liquified, then whisk in melted butter and egg. Gently fold banana mixture into flour mixture until just combined. Transfer batter into a piping bag fitted with a plain round tip and pipe doughnut batter into prepared doughnut moulds to fill ¾ full. Place filled doughnut moulds on a baking tray and bake until doughnuts are golden brown and spring back when lightly pressed, about 15 to 20 minutes. Allow doughnuts to cool in pan for 10 minutes and then remove and allow to cool completely on a wire rack.
- While doughnuts cool, make cranberry and Grand Marnier glaze. In a small saucepan over medium heat, bring cranberries and Grand Marnier to a gentle simmer. Continue to simmer until cranberries start to burst and mixture reduces slightly, about 2 to 3 minutes. Using a fine mesh sieve over a medium bowl, strain cranberry mixture, pressing fruit with back of a spoon or rubber spatula. Be sure to scrape underside of sieve, where most of the strained pulp will accumulate. You should have about 2 tbsp (30 ml) of fruit pulp in bowl. Discard contents of strainer. Sift icing sugar over pulp and whisk until smooth and completely incorporated.
- Working with 1 doughnut at a time, dip each banana bread doughnut, top-side down, into freshly made glaze. Allow any excess drip off before inverting and returning to wire rack. Sprinkle with edible rose petals, edible gold and crushed, freeze-dried raspberries, if desired. Let sit at room temperature for 1 hour before serving, allowing the glaze to set.
- *Doughnut pan used for this recipe was 2.65-in x 0.85-in. If you change pan size it will yield fewer doughnuts.
Drink Pairings
DUTCH BABY PANCAKES WITH LIMONCELLO CURD & MERINGUE
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves 4**
6 large egg yolks
1 cup + ½ cup (250 ml + 125 ml) granulated sugar, divided
⅓ cup (75 ml) Limoncello liquor
2 tbsp (30 ml) fresh lemon zest
½ cup + 3 tbsp (125 ml + 45 ml) unsalted butter, divided
4 large eggs
⅔ cup (150 ml) milk
⅔ cup (150 ml) all-purpose flour
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) kosher salt
2 tbsp (30 ml) peanut oil
2 large egg whites
1 pinch cream of tartar
fresh raspberries, for garnish
Instructions
- To make limoncello curd, place a medium saucepan filled with about 1-in (2.5 cm) water over medium-low heat. In a medium heatproof bowl, whisk together egg yolks and 1 cup (250 ml) sugar until smooth and light in colour, about 2 minutes. Place bowl on top of simmering saucepan. Bowl should be resting just above water and not touching it. Using a rubber spatula, stir mixture, taking care to scrape down sides and bottom of bowl, until mixture is very warm and no granules of sugar can be felt when a small amount is rubbed between your fingers, about 5 to 7 minutes. Add limoncello and lemon zest and continue to stir until fully incorporated. Continue to cook mixture, stirring often, until mixture is thick enough to coat spatula and is hot, about another 5 minutes. Remove bowl from heat. Cut ½ cup (125 ml) butter into ½-in (1 cm) pieces. Whisk butter, 1 piece at a time, into limoncello mixture. Allow each piece of butter to melt before folding in next one. Place a piece of plastic wrap or parchment paper directly on surface of warm curd and allow to cool to room temperature, then refrigerate until chilled and thick, about 4 hours. Curd can be made ahead and stored in refrigerator in an airtight container for up to 2 weeks.*
- When ready to make Dutch baby pancakes, place an oven rack in middle position, then preheat oven to 400 F (200 C).
- On stovetop or in microwave oven, melt remaining 3 tbsp (45 ml) butter and set aside to cool to room temperature.
- In a medium bowl, whisk milk, eggs, flour, salt and vanilla. Add melted butter and whisk to create a smooth batter. Set aside.
- Divide peanut oil between four 6-in (15 cm) individual cast iron skillets, place on a rimmed baking tray and place in oven to preheat oil until just smoking hot, about 6 minutes. Carefully remove tray skillets are on and immediately divide batter among hot skillets. There should be a little more than ½ cup (125 ml) in each. Take care, as it may splatter and hiss. Return baking tray with filled skillets back to oven and bake until Dutch babies pancakes are dramatically puffed and golden brown, about 15 to 20 minutes. Once baked, remove from oven and let rest for 5 minutes. Dutch baby will deflate a bit, but that is expected.
- While Dutch babies are baking, make meringue. In bowl of a stand mixer fitted with whisk attachment, start whipping egg whites and cream of tartar over medium-high heat until soft peaks form. Slowly incorporate sugar, adding 1 tbsp (15 ml) at a time and letting it whip for about 30 seconds before adding next sugar addition. Once all the sugar has been added, let meringue whip on high for another 2 minutes. Meringue should be stiff and glossy. Set aside.
- Once Dutch baby pancakes are baked, place about 2 tbsp (30 ml) limoncello curd in sunken part of Dutch baby and top with a generous dollop of meringue. Gently toast meringue under broiler, or with a kitchen blowtorch, until lightly caramelized. Transfer Dutch babies, still in their skillet, to towel-lined serving plates. Garnish with fresh raspberries and serve immediately.
- *You will have more limoncello curd than necessary for the recipe. Use leftover limoncello curd spread on toast, stirred into yogurt or as a filling for cakes or pastries.
- **If making for 2, extra batter keeps well refrigerated in an airtight container for up to 2 days. Just give it a whisk before using.