CRISPY CHICKPEA CAKES SERVED WITH LEMON DILL SAUCE
Ingredients
Serves 4
1 cup (250 ml) sour cream
½ tsp (2.5 ml) finely grated lemon zest
2 tsp + 1 tbsp (10 ml + 15 ml) lemon juice, divided
3 garlic cloves, finely minced, divided
1 tbsp (15 ml) finely chopped fresh dill
salt and pepper, to taste
1 cup (250 ml) canned chickpeas, drained and well rinsed
¼ cup (60 ml) finely chopped leek
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) olive oil
1 cup (250 ml) cooked white quinoa
¾ cup (175 ml) crumbled feta cheese
½ cup (125 ml) frozen peas, thawed
¼ cup (60 ml) pine nuts
1 large egg, beaten
Instructions
- In a medium bowl, whisk together sour cream, lemon zest, 2 tsp (10 ml) lemon juice, 1 minced garlic clove and dill until well combined. Season with salt to taste. Refrigerate for at least 1 hour or until ready to use.
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper and set aside.
- In bowl of a food processor fitted with a steel blade attachment, add chickpeas, leek, Dijon mustard, oil, remaining 1 tbsp (15 ml) lemon juice and 2 minced garlic cloves. Pulse until a very coarsely textured paste forms. Transfer to a large bowl along with cooked quinoa, feta, peas and pine nuts. Stir with a wooden spoon or spatula to combine. Add egg and season with a good pinch of salt and pepper before stirring again to incorporate. Mixture should be moist and sticky, but able to hold its shape when formed into a small patty. Form mixture into 2½-in (6 cm) diameter patties before placing on prepared baking tray. Will have approximately 12 patties total.
- Bake chickpea cakes until fragrant and golden brown on the bottom, about 18 to 20 minutes. Remove tray from oven, wait 2 minutes, gently flip each chickpea cake over and return tray to oven to bake until cakes are golden brown and lightly crisp, another 10 to 15 minutes. Allow chickpea cakes to cool on baking tray for 3 to 5 minutes before transferring to a serving platter. Enjoy while warm with lemon dill sauce.
Drink Pairings
SOCCA WAFFLES
Ingredients
Serves 4
2¼ cups (560 ml) chickpea flour (also called garbanzo bean flour)
2 cups (500 ml) water
3 tbsp (45 ml) olive oil, divided
1 tsp (5 ml) salt
1 pinch granulated sugar (optional)
4 medium eggs
8 fat asparagus spears
2 tsp (10 ml) lemon juice
salt and pepper, to taste
8 thin slices smoked salmon
4 oz (125 g) goat’s cheese, crumbled
Instructions
- In a large bowl, whisk together chickpea flour, water, 2 tbsp (30 ml) olive oil, salt and sugar, if using. Cover and set batter aside at room temperature for at least 1 hour and up to 9 hours.
- Bring a saucepan of water to a boil. Gently lower eggs into water and boil for 6 minutes before draining and running under cold water to cool. Carefully peel and set aside.
- Preheat waffle iron.
- Thinly slice asparagus with vegetable peeler and place in a large bowl before tossing with remaining 1 tbsp (15 ml) olive oil, lemon juice and a pinch of salt. Marinate for 10 minutes.
- Brush waffle iron with a little olive oil or cooking spray. Working in batches, fill waffle iron with batter and cook until golden and crisp, about 5 to 8 minutes. Transfer cooked waffles to a plate while cooking remaining waffle batter.
- To serve, divide waffles among serving plates. Top with slices of smoked salmon, crumbled goat’s cheese and a heap of shaved asparagus. Cut eggs in half and place 2 halves on top of each serving. Garnish with a sprinkle of pepper and serve immediately.
Drink Pairings
WHITE CHOCOLATE AND STRAWBERRY CUPCAKES WITH AQUAFABA BUTTERCREAM
Ingredients
Serves 12 cupcakes
Aquafaba Buttercream, recipe follows
1 cup (250 ml) red wine
¼ cup + ½ cup (60 ml + 125 ml) granulated sugar, divided
1½ cups (375 ml) trimmed and roughly chopped strawberries, plus extra halves for garnish
1½ tbsp (22 ml) cornstarch
1½ tbsp (22 ml) water
1½ cups (375 ml) white chocolate chips
¼ cup (60 ml) coconut oil
1 x 19 oz (540 g) can chickpeas, drained, rinsed (reserve liquid for aquafaba buttercream)
4 large eggs
1½ tsp (7.5 ml) baking powder
1 tsp (5 ml) vanilla extract
AQUAFABA BUTTERCREAM:
1½ cups (375 ml) aquafaba (liquid from canned chickpeas)
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) cream of tartar
1½ cups (375 ml) icing sugar
2½ cups (625 ml) unsalted butter, at room temperature
2 tsp (10 ml) vanilla extract
Instructions
- Begin by doing step 1 only of Aquafaba Buttercream (recipe follows). Then continue to step 2 below.
- In a small saucepan over medium-high heat, stir together red wine, ¼ cup (60 ml) sugar and strawberries. Once mixture reaches a boil, reduce heat to mediumlow and let simmer until lightly syrupy and fruit is very soft, about 20 minutes. In a small bowl, whisk together cornstarch and water before stirring into strawberry mixture. Let simmer for another 2 minutes before removing from heat and allowing to cool to room temperature. Red wine strawberry compote will keep refrigerated in an airtight container for 1 week.
- Preheat oven to 350 F (180 C). Line a 12-cup muffin tin with paper liners and set aside.
- In a heatproof bowl over a pot of simmering water, melt together white chocolate and coconut oil. Use a rubber spatula to stir and scrape down sides of bowl frequently. Make sure water does not touch bowl directly or chocolate mixture may scorch. Remove bowl from pot and set aside.
- In a blender, combine chickpeas, eggs, remaining ½ cup (125 ml) sugar, baking powder and vanilla extract until smooth. May need to scrape down blender with a rubber spatula a couple of times. Add chocolate mixture and blend again until completely incorporated. Divide batter evenly among lined muffin cups. Bake until a wooden skewer inserted in centre of several cupcakes comes out clean, about 20 to 25 minutes. Allow to cool in tin for 10 minutes before transferring cooked cupcakes to a wire rack to cool completely.
- To serve, working with 1 cupcake at a time, insert a paring knife into top at roughly a 45-degree angle. Cut a cone shape out of cupcake by keeping tip of knife inside centre while rotating and cutting around the top in a circle. The resulting hole should be about 1-in (2.5 cm) wide and 1-in (2.5 cm) deep. Cut bottom ⅔ off the resulting cone and discard. Set aside the top flat part to plug hole later. Fill hole no more then half full with red wine strawberry compote before covering with reserved top of cone. Repeat with all cupcakes.
- Continue to step 2 of Aquafaba Buttercream. Then, to serve, transfer icing to a piping bag fitted with a star tip before piping over top of each cupcake. Decorate as desired, garnish with strawberry halves and serve immediately.
- To make AQUAFABA BUTTERCREAM: In a small saucepan over medium-high heat, add aquafaba. Bring to a boil and reduce to 1 cup (250 ml). Transfer to a bowl, stir in granulated sugar and refrigerate overnight.
- In the bowl of a stand mixer fitted with a whisk attachment, add chilled aquafaba mixture and cream of tartar. Whip at high speed until stiff peaks form, about 10 minutes. Add icing sugar, 1 heaping tablespoon at a time, whipping mixture well between each addition.
- Add butter, a couple of tablespoons at a time, whipping mixture each time until butter is fully incorporated before adding more. Once all butter has been added, mixture will look split and curdled. Don’t worry, keep whipping on high, allow mixture to emulsify. This may take up to 10 minutes. Add vanilla extract and whip buttercream once more to ensure everything is well combined and smooth. Use right away, as desired. Makes about 4 cups (1 L) buttercream
Drink Pairings
GREENHORN
Ingredients
Serves 1
1½ oz (45 ml) Absolut Vodka
2 oz (60 ml) grapefruit juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
1 dash Celery Bitters
3 oz (90 ml) tonic water
cucumber slices, for garnish
Instructions
- In a cocktail shaker with ice, add first 5 ingredients and give a short, sharp shake. Strain into a Collins glass, top with tonic and ice. Garnish with cucumber slices.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
ESCAPADE
Ingredients
Serves 1
2 oz (60 ml) Nütrl Vodka
1½ tsp (7.5 ml) Fino Sherry
1½ tsp (7.5 ml) White Vermouth
1 pinch salt
pickled caperberry, for garnish
Instructions
- In a mixing glass, stir ingredients together with ice and strain into a chilled cocktail glass. Garnish with pickled caperberry.
Featuring
GILDED GRASS
Ingredients
Serves 1
1 oz (30 ml) Żubrówka Bison Grass Vodka
4 oz (120 ml) Turmeric Elixir
1 dash Pimento or Angostura Bitters
freshly grated cinnamon, for garnish
Instructions
- Add ingredients to a teacup or coffee mug, gently stir to combine. Garnish with cinnamon and enjoy.
- To make TURMERIC ELIXIR: In a small saucepan over medium heat, add 2 cups (500 ml) coconut milk, 1 tsp (5 ml) powdered turmeric, 4 dollarsized slices ginger and 2 to 3 tbsp (30 to 45 ml) honey, to taste. Heat to about 212 F (100 C), whisking to combine and create a light froth.
Featuring
SILKSHADE
Ingredients
Serves 1
1½ oz (45 ml) Bruichladdich The Botanist Islay Dry Gin
1½ tsp (7.5 ml) Montenegro Amaro
1 tbsp (15 ml) Chamomile & Coriander Syrup
2 tbsp (30 ml) lemon juice
2 orange slices
1 egg white
dried flowers, for garnish
Instructions
- In a cocktail shaker, add ingredients and shake without ice. Add ice and shake again. Fine strain into a chilled cocktail glass and garnish with dried flowers.
- To make CHAMOMILE & CORIANDER SYRUP: Steep 1 tbsp (15 ml) ground coriander and 1 tbsp (15 ml) chamomile flowers in 1¼ cups (310 ml) hot water for about 10 minutes. Strain and add 1¼ cups (310 ml) sugar, stirring to dissolve. Store in an airtight container in refrigerator until ready to use.
Featuring
YI YI TODDY
Ingredients
Serves 1
1½ oz (45 ml) Mount Gay XO Reserve Cask Rum
½ cup (125 ml) Job’s Tears Tea
1 to 2 dashes Black Walnut Bitters
1 lemon wheel, for garnish
Instructions
- Add all ingredients to a teacup or mug. Garnish with lemon wheel.
- To make JOB'S TEARS TEA: In a pot, combine ½ cup (125 ml) Job’s Tears (Chinese Pearl Barley), 5 red dates, 1½ tbsp (22 ml) skinned almonds, 1 slice of lemon, 3 to 6 oz (90 to 180 ml) honey and 6 cups (1.5 L) water and bring to boil. Let steep for 5 minutes. Strain and serve.
Featuring
HIGHTIME
Ingredients
Serves 1
1½ oz (45 ml) Suntory Whisky Toki
½ oz (15 ml) Alvear Medium Dry Sherry
¾ oz (22 ml) Red Bean & Black Sesame Syrup
¾ oz (22 ml) lemon juice
4 oz (125 ml) soda water
pandan or banana leaves, for garnish (optional)
Instructions
- In a cocktail shaker with ice, add first 4 ingredients and give a short, sharp shake. Strain into Collins glass and top with soda and fresh ice.
- To make RED BEAN & BLACK SESAME SYRUP: In a saucepan, lightly toast 1 tbsp (15 ml) black sesame seeds. Add 2 cups (500 ml) water and 2 tbsp (30 ml) red bean paste, then bring to a boil. Remove from heat. Strain out seeds, add 1¾ cups + 1/8 cup (450 ml) sugar and stir to dissolve. Store in refrigerator for up to 1 week.
Featuring
OLD-FASHIONED COFFEE
Ingredients
Serves 1
¼ tsp (1 ml) sugar
1 tsp (5 ml) water
2 dashes Angostura Bitters
2 oz (60 ml) Bulleit Bourbon Frontier Whiskey
2 orange zests, pith removed, divided
1 lemon zest, pith removed
5 Cold Brew Coffee Ice Cubes (unsweetened)
1 brandied cherry, for garnish
Instructions
- In a mixing glass, combine sugar, water and bitters. Add bourbon, 1 orange zest and lemon zest. Stir to dissolve sugar, then add ice and stir again to chill. Strain over prepared Coffee Ice Cubes in a chilled old-fashioned glass. Garnish with orange zest and a brandied cherry. As the Coffee Ice Cubes melt, the infusion of coffee flavour develops and the flavour continues to evolve, making it exciting from start to finish!
- To make COLD BREW COFFEE ICE CUBES: Simply freeze cold brew coffee in large ice moulds.