FOUR CHEESE MACARONI WITH BACON CROUTON CRUST
Ingredients
Serves 6 to 8
6 slices lean, thick-sliced bacon, sliced into ½-in (1.25 cm) pieces
½ cup (125 ml) unsalted butter, divided, plus extra for greasing
5 to 6 slices white bread, crusts removed and cut into ½-in (1.25 cm) dice
3 cups (750 ml) grated sharp cheddar, divided
2 cups (500 ml) grated Gruyère cheese, divided
1 cup (250 ml) grated Pecorino Romano cheese, divided
1 lb (500 g) elbow macaroni (or scoobi doo or shells)
6 cups (1.5 L ml) milk
½ cup + 2 tbsp (155 ml) all-purpose flour
2 tsp (10 ml) salt
¼ tsp (1 ml) ground nutmeg
½ tsp (2.5 ml) pepper
¼ tsp (1 ml) cayenne
1 cup (250 ml) grated Monterey Pepper Jack cheese, divided
Instructions
- In a non-stick skillet over medium heat, add bacon and fry until crispy. Drain on paper towel. Divide bacon in 2 portions and coarsely chop 1 portion to smaller pieces, reserving both separately.
- Heat oven to 375 F (190 C). Grease a 9 x 13-in (3 L) baking dish, casserole or individual baking dishes and set aside.
- Place diced bread in a bowl. Melt 2 tbsp (30 ml) of butter and drizzle over bread, tossing well to coat, set aside. In another bowl, mix together 1 cup (250 ml) grated cheddar, ½ cup (125 ml) Gruyère and ½ cup (125 ml) Pecorino Romano, and mix in with buttered bread and coarsely chopped bacon.
- Cook pasta according to package directions but remove 2 to 3 minutes less than recommended cooking time, until outside is cooked and inside is underdone. Transfer to a colander and rinse under cold water and drain well. Set aside.
- In a medium saucepan over medium heat, heat milk until scalding. In same pot used for cooking pasta, melt remaining butter over medium heat. When bubbling, whisk in flour and cook 1 minute. While whisking, slowly pour in hot milk and whisk constantly until mixture thickens and bubbles. Remove from heat. Stir in salt, nutmeg, pepper, cayenne, Monterey Pepper Jack and remaining 2 cups (500 ml) cheddar, 1½ cups (375 ml) Gruyère and ½ cup (125 ml) Pecorino Romano. Stir until melted and blended then stir in drained pasta and reserved bacon. Mix well.
- Pour mixture into prepared baking dishes. Sprinkle reserved bread, cheese and bacon mixture over top. Bake until browned on top, about 30 minutes. Transfer to wire rack to cool 5 minutes before serving.
Drink Pairings
POUTINE BAKED POTATOES
Ingredients
Serves 6
6 medium russet potatoes, washed and dried well
9 tbsp (135 ml) butter, divided
3 tbsp (45 ml) all-purpose flour
2¼ cups (560 ml) low-sodium beef stock, kept hot
1½ tsp (7.5 ml) finely chopped thyme
salt and pepper, to taste
3 tbsp (45 ml) butter, at room temperature
coarse salt, to taste
12 oz (340 g) cheese curds
1 cup (250 ml) chopped Ukrainian sausage or Chorizo, cut into ½-in (1.25 cm) dice
2 to 3 chopped green onions, for garnish
Instructions
- Preheat oven to 350 F (180 C). Pierce potatoes all over with a fork, rub with 3 tbsp (45 ml) butter and sprinkle with salt, to taste. Place potatoes in a shallow baking dish and bake 30 to 45 minutes, or until they yield when gently pressed. Set aside.
- To make poutine gravy, in a small saucepan over medium heat, melt 3 tbsp (45 ml) butter and stir in flour with a wooden spoon, until a rich golden colour, about 7 to 10 minutes. Slowly pour in hot stock in a thin stream, whisking constantly, until well emulsified. Stir in thyme and bring to a simmer, season to taste and keep warm.
- To assemble, cut an oval opening in tops of each potato. Scoop out most of potato into a bowl, mash with remaining butter and season lightly. Spoon mashed potato back into skins and place into baking dish. Top with cheese curds and chopped sausage. Return potatoes to oven to melt cheese, about 10 minutes. Garnish with green onion and serve immediately with gravy.
Drink Pairings
APPLE, PECAN AND SALTED CARAMEL SQUARES
Ingredients
Serves 12 large bars or 16 smaller bars
½ cup + ¼ cup (125 ml + 60 ml) melted butter, divided
¼ cup+ 2 tbsp (60 ml + 30 ml) sugar, divided
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) salt
1¼ cups + 2 tbsp (310 ml + 30 ml) allpurpose flour, divided
1 cup (250 ml) coarsely chopped toasted pecans, divided
2 to 3 large apples, peeled and thinly sliced, ¼-in (0.5 cm) thick
½ tsp (2.5 ml) finely grated lemon zest
1¼ tsp (6 ml) ground cinnamon, divided
1 pinch ground nutmeg
½ cup (125 ml) old-fashioned oats
⅓ cup (75 ml) packed light brown sugar
¼ cup (60 ml) dried currants
Salted Caramel Sauce, to serve, recipe follows
SALTED CARAMEL SAUCE:
1 cup (250 ml) granulated sugar
6 tbsp (90 ml) room temperature butter, cut into small pieces
½ cup (125 ml) whipping cream
1 tsp (5 ml) salt
Instructions
- Preheat oven to 300 F (150 C). Line bottom and sides of an 8-in (2 L) square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
- To make shortbread crust, in a mixing bowl, stir together ½ cup (125 ml) melted butter with ¼ cup (60 ml) sugar, vanilla and salt. Add 1 cup (250 ml) flour and ½ cup (125 ml) chopped toasted pecans, mix until combined. Press evenly into prepared baking pan. Bake for 15 minutes while preparing apple filling and streusel topping.
- To make apple filling, in a mixing bowl, combine apples, 2 tbsp (30 ml) sugar, 2 tbsp (30 ml) flour, lemon zest, 1 tsp (5 ml) cinnamon and nutmeg. Mix well until apples are evenly coated. Set aside.
- To make streusel topping, in a mixing bowl, mix together oats, brown sugar, ¼ tsp (1 ml) cinnamon, remaining ¼ cup (60 ml) flour and ½ cup (125 ml) chopped pecans. Drizzle in remaining ¼ cup (60 ml) melted butter and mix well until mixture is moist. Set aside.
- Remove crust from oven and increase heat to 350 F (180 C). Evenly layer apples tightly on top of warm crust. Press apples down to fit as it will look like there are too many apples. Sprinkle currants over apples, then top with streusel and bake 30 to 35 minutes or until streusel is golden brown.
- Remove from oven and allow to cool for 20 minutes, then refrigerate for at least 2 hours or overnight. Lift foil or parchment out of pan and cut into bars (12 large bars or 16 smaller bars). Before serving, drizzle with Salted Caramel Sauce. Serve warm or at room temperature.
- TO MAKE SALTED CARAMEL SAUCE: In a medium saucepan over medium heat, heat sugar, stirring constantly with a wooden spoon, until it melts and caramelizes to a thick light to medium brown colour. Immediately add butter, being careful of bubbling and splatter.
- Whisk until completely melted, about 2 to 3 minutes. Whisk while slowly drizzling in cream. Allow to boil for 1 minute. Remove from heat and stir in salt. Allow to cool before drizzling onto bars. This recipe can can be made in advance and stored in refrigerator up to 2 weeks. Warm caramel up for a few seconds before drizzling. Makes ¾ cup (175 ml)
Drink Pairings
ORANGE-SPICED HOT CHOCOLATE
Ingredients
Serves 4 to 6
8 cups (2 L) homogenized or 2% milk
8 whole cloves
2 cinnamon sticks
¼ tsp (1 ml) cayenne or chili powder
1 tbsp (15 ml) grated orange zest
½ lb (250 g) good quality dark chocolate, at least 65% cocoa, grated
¼ cup (60 ml) orange liqueur, like Grand Marnier or Cointreau
Orange Spice Whipped Cream, make ahead, recipe follows
ORANGE SPICE WHIPPED CREAM:
1 cup (250 ml) whipping cream
2 tbsp (30 ml) icing sugar
¼ tsp (1 ml) cinnamon
1 pinch nutmeg
¼ cup (60 ml) orange juice
½ tsp (2.5 ml) orange zest, freshly grated
Instructions
- In a heavy-bottomed saucepan over medium heat, add milk, cloves, cinnamon sticks, cayenne or chili powder, and orange zest, stirring occasionally until scalding. Reduce heat and simmer 5 to 10 minutes to infuse flavours. Remove cloves and cinnamon sticks then stir in grated chocolate and whisk until well blended. Before serving, stir in orange liqueur and serve with a dollop of Orange Spice Whipped Cream.
- TO MAKE ORANGE SPICE WHIPPED CREAM: Using an electric beater, whisk whipping cream, icing sugar, cinnamon and nutmeg on high speed until stiff peaks form. Fold in orange juice and zest, cover and refrigerate at least 1 hour before serving.
Featuring
TURMERIC CHOCOLATE CHUNK AND DRIED CHERRY COOKIES
Ingredients
Serves about 16 cookies
½ cup (125 ml) sweet rice flour
½ cup (125 ml) brown rice flour
½ cup (125 ml) rolled oats
½ cup (125 ml) oat flour
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
2 tsp (10 ml) ground turmeric
1 tsp (5 ml) ground cinnamon
1 cup (250 ml) cashew butter
6 tbsp (90 ml) coconut oil, melted and cooled
¾ cup + 2 tbsp (205 ml) maple syrup
2 tsp (10 ml) vanilla extract
1½ cups (375 ml) chocolate chunks
½ cup (125 ml) dried cherries, roughly chopped
Instructions
- Preheat oven to 375 F (190 C). Line 2 large baking trays with parchment paper and set aside.
- In a medium bowl, whisk together rice flours, rolled oats, oat flour, baking soda, salt, turmeric and cinnamon until well combined.
- In a large bowl, whisk together cashew butter, coconut oil, maple syrup and vanilla extract until smooth and creamy. Add flour mixture and stir with a wooden spoon until well combined. Stir vigorously for an additional 20 to 30 seconds, this will ensure a chewy textured cookie. Fold in chocolate chunks and cherries.
- Form dough into 2-in (5 cm) balls and place at least 2-in (5 cm) apart on prepared baking trays. Bake 1 tray of cookies at a time. After 5 minutes, rotate baking tray and continue to bake cookies another 5 to 6 minutes. Allow cookies to cool to room temperature on tray. Cookies are best enjoyed same day but may be refrigerated in an airtight container for up to 3 days.
Drink Pairings
INDIAN SPICED CHICKEN WITH ROOT VEGETABLES
Ingredients
Serves 4
4 large yellow potatoes, washed, cut into 1-in (2.5 cm) chunks
3 cups (750 ml) trimmed, halved Brussels sprouts
1 large red onion, peeled, cut into 8 wedges
2 medium carrots, peeled, cut into 1-in (2.5 cm) chunks
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) fennel seeds
2 tsp (10 ml) yellow mustard seeds
1½ tsp (7.5 ml) ground turmeric
4 garlic cloves, minced
2 tsp (10 ml) freshly grated ginger
1 lemon, juice and finely grated zest
2 tsp (10 ml) salt, plus extra
¼ cup (60 ml) white wine
4 chicken thighs
4 chicken drumsticks
2 tbsp (30 ml) grapeseed oil
Pickled Red Onions, for garnish, make ahead, recipe follows
1 tbsp (15 ml) roughly chopped cilantro, for garnish
1 tbsp (15 ml) roughly chopped mint, for garnish
Turmeric Raita, to serve, make ahead, recipe follows
PICKLED RED ONIONS:
½ cup (125 ml) red wine vinegar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) salt
½ small red onion, sliced into ⅛-in (0.25 cm) thick rings
TURMERIC RAITA:
1 tsp (5 ml) grapeseed oil
½ tsp (2.5 ml) brown mustard seeds
6 curry leaves (optional)
1 shallot, thinly sliced
½ tsp (2.5 ml) ground turmeric
¼ tsp (1 ml) salt
1 cup (250 ml) plain yogurt
1 tbsp (15 ml) cilantro, roughly chopped (optional)
Instructions
- Preheat oven to 425 F (220 C).
- In a large roasting pan or 9 x 13‑in (3.5 L) baking dish, place potatoes, Brussels sprouts, red onion and carrots before gently tossing together with cumin seed, fennel seed, mustard seed, turmeric, garlic, ginger, lemon zest and juice, salt and wine. Add chicken to pan and toss together. Place chicken skin side up on top of vegetables, drizzle with oil and sprinkle with additional salt, if desired. Roast in oven, uncovered, until potatoes and carrots are tender and chicken is cooked through, about 1 hour. Serve warm, garnished with Pickled Red Onions, cilantro and mint. Serve Turmeric Raita alongside.
- TO MAKE PICKLED RED ONIONS: In a small saucepan, bring vinegar, sugar and salt to a boil. Put red onion rings into a small heatproof bowl or container. Pour hot vinegar mixture over onions in bowl and let cool to room temperature stirring occasionally. Enjoy once cooled or cover and store in an airtight container in refrigerator for up to 3 weeks. Makes about ½ cup (125 ml)
- TO MAKE TURMERIC RAITA: In a small saucepan over medium heat, heat oil. Add mustard seed and cook, stirring until starting to pop, about 30 seconds. Add curry leaves, if using, and cook a few seconds before stirring in shallots, turmeric and salt. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Whisk in yogurt and cook for 30 seconds. Remove from heat and stir in cilantro, if using. Serve immediately. Makes about 1 cup (250 ml)
Drink Pairings
TURMERIC RISOTTO SERVED WITH CIDER-GLAZED PORK TENDERLOIN
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil
½ cup (125 ml) diced yellow onion
2 garlic cloves, minced
½ tsp (2.5 ml) salt
1 pinch black pepper
1 tsp (5 ml) turmeric
1 cup (250 ml) Arborio rice
2 cups (500 ml) no-salt-added chicken stock, plus extra
¾ cup (175 ml) hard apple cider
½ cup (125 ml) finely grated Parmesan, plus extra
Cider-Glazed Pork Tenderloin, to serve, recipe follows
CIDER-GLAZED PORK TENDERLOIN:
1 tbsp (15 ml) grapeseed oil
2 pork tenderloins, about 1 lb (500 g) each
salt and ground pepper, to taste
¼ tsp (1 ml) ground turmeric
¾ cup (175 ml) hard apple cider, plus extra
1 Granny Smith apple, cored and sliced into 16 wedges
2 sprigs fresh thyme
1 tbsp (15 ml) cold unsalted butter
1 tbsp (15 ml) chopped fresh flat leaf
parsley leaves, for garnish
Instructions
- Preheat oven to 375 F (185 C).
- In a 3- or 4-quart (3- or 4-L) Dutch oven over medium heat, heat grapeseed oil. Add onions and cook, stirring frequently, until translucent and starting to brown, about 4 minutes. Stir in garlic, salt, pepper and turmeric and continue to cook another 2 minutes. Stir in rice and cook until toasted and just beginning to brown, about 3 minutes. Pour chicken stock and cider over rice mixture and bring liquid to a simmer. Stir in cheese before placing Dutch oven in preheated oven and cooking uncovered for 15 minutes.
- While risotto bakes, start making Cider-Glazed Pork Tenderloin, separate recipe follows.
- After rice has cooked for 15 minutes, stir mixture and continue to bake until liquid is absorbed and mixture is creamy, another 10 to 15 minutes. If rice mixture is still slightly crunchy, stir in more chicken stock about ⅓ cup (75 ml) at a time and bake another 5 to 10 minutes.
- Once baked, allow risotto to cool for 10 minutes. Serve warm with Cider- Glazed Pork Tenderloin and an additional sprinkling of Parmesan, if desired.
- TO MAKE CIDER-GLAZED PORK TENDERLOIN: Preheat oven to 375 F (185 C).
- Heat oil in a large ovenproof skillet over medium-high heat. Season pork tenderloins with salt, pepper and turmeric. Sear pork in hot skillet until browned all over, about 2 minutes per side. Add cider, bring to a boil and transfer skillet to oven and roast until internal temperature of pork reaches 145 F (63 C), about 30 minutes. Transfer pork to a cutting board and let rest for 10 minutes while preparing sauce.
- Place same skillet back over medium heat and add apples and thyme sprigs. Cook, turning apples occasionally, until softened and starting to caramelize, about 5 minutes. If pan gets dry add some additional cider. Remove skillet from heat and stir in cold butter with a wooden spoon.
- To serve, slice pork tenderloin into medallions. Divide pork over portions of turmeric risotto and top with some caramelized apples and a spoonful of pan sauce. Garnish with a sprinkle of chopped parsley and enjoy.
Drink Pairings
TURMERIC AND SWEET POTATO SOUP
Ingredients
Serves 4
½ cup (125 ml) natural almonds
2 tbsp (30 ml) tamarind sauce
3 tbsp (45 ml) coconut oil, divided
12 sage leaves
1 yellow onion, peeled and chopped
3 garlic cloves, minced
1 tbsp (15 ml) turmeric powder
½ tsp (2.5 ml) smoked paprika
1 tsp (5 ml) salt
1 x 13.5 oz (400 ml) can coconut milk
2½ cups (625 ml) vegetable stock
10 cups (2.5 L) peeled, cubed sweet potato
1 lime, juice only
Instructions
- In a small frying pan over medium heat, stir together almonds and tamarind, stirring constantly, until moisture evaporates and pan is dry, about 5 minutes. Tumble onto parchment paper and let almonds cool before coarsely chopping. Set aside for garnish.
- Wipe out frying pan, add 2 tbsp (30 ml) coconut oil and warm over medium heat. Carefully, as oil will sputter, add 4 or 5 sage leaves to frying pan. Fry until darkened and crispy, about 30 to 45 seconds. Transfer to a paper towellined plate to drain. Repeat frying with remaining sage leaves. Set aside.
- In a large saucepan over medium heat, warm remaining 1 tbsp (15 ml) coconut oil. Add onions and cook until translucent, about 8 minutes. Stir in garlic, turmeric, paprika and salt and cook until garlic is fragrant, about 1 minute. Set aside 2 tbsp (30 ml) of coconut milk in a small bowl for garnish. Add remaining coconut milk, stock and sweet potatoes to saucepan. Increase heat to high and bring soup to a boil before reducing heat to medium-low and allowing to simmer, uncovered, until sweet potato can easily be pierced with a fork, about 30 minutes.
- In a blender, purée soup in batches until smooth. Return to saucepan over low heat and stir in lime juice. Adjust seasoning, if desired.
- To serve, divide warm soup among soup bowls. Garnish with a drizzle of reserved coconut milk, some chopped tamarind-spiced almonds and a few fried sage leaves. Serve immediately.
Drink Pairings
B&B MARTINI
Ingredients
Serves 1
¾ oz (22 ml) Bénédictine B&B
1½ oz (45 ml) Bacardi 8-Year-Old Rum
4 dashes Bittered Sling Arabica Coffee Bitters
dark cherry, for garnish
Instructions
- In a mixing glass with cubed ice, combine all ingredients. Stir until chilled and diluted. Strain into a chilled cocktail glass and garnish with a dark cherry.
Featuring
FRANGELICO SOUR
Ingredients
Serves 1
1 oz (30 ml) Frangelico
1½ oz (45 ml) Forty Creek Copper Pot Reserve Whisky
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup, recipe follows
1 egg white
hazelnut brittle, for garnish (optional)**
Instructions
- In a cocktail shaker with cubed ice, combine all ingredients. Shake vigorously and fine strain into a chilled rocks glass. Garnish with hazelnut brittle.
- TO MAKE SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** Make your own, or purchase in specialty food stores.