ST-GERMAIN DAISY
Ingredients
Serves 1
1 oz (30 ml) St-Germain
1 oz (30 ml) Cazadores Reposado Tequila
½ oz (15 ml) lime juice
2 oz (60 ml) soda water
lime wheels, for garnish
thyme sprig, for garnish
Instructions
- In a cocktail shaker with ice, combine St-Germain, tequila and lime juice. Shake vigorously and strain into a prepared glass, top with soda water and garnish with lime wheels and thyme sprig.
Featuring
CHAMBORD CRUSTA
Ingredients
Serves 1
1 oz (30 ml) Chambord
1½ oz (45 ml) Dujardin VSOP Brandy
½ oz (15 ml) lemon juice
2 dashes Bittered Sling Kensington Bitters
Vanilla Sugar, to rim glass, recipe follows
lemon zest, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Chambord, brandy, lemon juice and bitters. Shake vigorously and strain into a small wine glass rimmed with vanilla sugar and garnish with a lemon zest.
- TO MAKE VANILLA SUGAR: In a bowl, mix 2 cups (500 ml) sugar with 1 tsp (5 ml) pure vanilla extract. Mix thoroughly then spread out mixture on baking sheet to dry (20 to 25 minutes). Store at room temperature.
Featuring
GRAND MARNIER SBAGLIATO
Ingredients
Serves 1
1 oz (30 ml) Grand Marnier
1 oz (30 ml) Campari
2 oz (60 ml) soda water
orange zest, for garnish
Instructions
- In a mixing glass with ice, combine Grand Marnier and Campari. Stir to chill and dilute. Strain into a chilled rocks glass over cubed ice, top with soda water and garnish with an orange zest.
Featuring
SAILOR’S DELIGHT
Ingredients
Serves 1
1½ oz (45 ml) Sailor Jerry’s Spiced Navy Rum
1 oz (30 ml) Spiced Pear Cordial, make ahead, recipe follows
¾ oz (22 ml) lemon juice
3 oz (90 ml) soda water
pear slice, for garnish
Instructions
- In a cocktail shaker with ice, combine rum, cordial and lemon juice. Shake vigorously and strain into a Collins glass over cubed ice. Top with soda water and garnish with sliced pear.
- MAKE IT A MOCKTAIL: Prepare as above, omitting spiced rum from recipe.
- TO MAKE SPICED PEAR CORDIAL: In a saucepan, combine 2 cups (500 ml) pear juice, 1 cup (250 ml) sugar, 1 tbsp (15 ml) cracked whole allspice, 1 cinnamon stick, 1 tsp (5 ml) citric acid and simmer to dissolve sugar. Once dissolved, remove from heat to cool. Strain out solids and seal in a bottle. Can store in refrigerator for up to 2 weeks.
Featuring
CITRUS CELEBRATION
Ingredients
Serves 1
1½ oz (45 ml) Bombay Sapphire East London Dry Gin
3 oz (90 ml) mandarin juice
¾ oz (22 ml) lemon juice
½ oz (15 ml) Simple Syrup, recipe follows
10 drops Orange Blossom Water*
1 large Frozen Strawberry Purée
Ice Cube, make ahead, recipe follows
Instructions
- In a cocktail shaker with ice, combine all ingredients except for Frozen Strawberry Purée Ice Cube. Shake vigorously and strain into a rocks glass. Add Frozen Strawberry Purée Ice Cube and serve.
- MAKE IT A MOCKTAIL: Prepare as directed above, omitting gin. Can top with soda water for a bit of bubble.
- TO MAKE SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- TO MAKE ICE CUBE: Clean and hull 1 lb (454 g) strawberries then purée. Pour strawberry purée into large ice cube tray and freeze for a minimum of 6 hours.
- * Available in specialty stores.
Featuring
CELESTIAL COCKTAIL
Ingredients
Serves 1
1 oz (30 ml) Hendrick’s Gin
2 oz (60 ml) Raspberry-Hibiscus Tea Cordial, make ahead, recipe follows
2 oz (60 ml) Chamdeville Blanc de Blancs Brut
1 raspberry, for garnish
Instructions
- In a cocktail shaker with ice, combine gin and cordial. Shake vigorously and fine strain into a Champagne flute. Top with sparkling wine and garnish with a raspberry.
- MAKE IT A MOCKTAIL: Prepare as directed above, omitting gin, and topping with soda water instead of sparkling wine.
- TO MAKE RASPBERRY-HIBISCUS TEA CORDIAL: Steep 3 Raspberry-Hibiscus tea bags in 3 cups (750 ml) boiling water for 5 minutes. In a saucepan, combine 20 oz (600 ml) of steeped tea, 1¼ cups (310 ml) sugar and 2 tsp (10 ml) citric acid. Simmer to dissolve sugar and remove from heat. Once cooled, store in refrigerator in a sealed bottle for up to 2 weeks.
Featuring
MINI CHAMPAGNE TRIFLES
Ingredients
Serves 8
2½ cups (625 ml) Champagne or white sparkling wine, divided
2¼ cups (560 ml) whole milk
½ vanilla bean, cut in half lengthwise, seeds scraped out
¾ cup (175 ml) granulated sugar
6 large egg yolks, lightly beaten
¼ cup (60 ml) cornstarch
3 tbsp (45 ml) unsalted butter
½ cup (125 ml) whipping cream
2 tbsp (30 ml) icing sugar
2 tbsp (30 ml) skim milk powder
16 to 20 ladyfingers cookies
½ lb (250 g) strawberries, diced
½ lb (250 g) raspberries, cut in half
gold sprinkles, for garnish (optional)
Instructions
- In a medium saucepan, pour 1½ cups (375 ml) Champagne. Place over medium-high heat and reduce to 6 tbsp (90 ml). Reduce heat to medium and whisk in whole milk, vanilla bean seeds, granulated sugar and egg yolks until well combined. Add cornstarch and, while whisking continuously, cook until thickened and lightly boiling. Continue to cook custard for 2 minutes, stirring constantly. Remove from heat and whisk in butter. Transfer to a bowl, cover with plastic wrap and refrigerate until chilled. Transfer to a piping bag and refrigerate until ready to use.
- In a large bowl, whip together whipping cream, icing sugar and skim milk powder with a hand mixer until stiff peaks form. Place in a piping bag and refrigerate until ready to use.
- To assemble, in a bowl, add remaining 1 cup (250 ml) Champagne. Break up ladyfingers into bite-sized pieces. Working with 1 cookie piece at a time, quickly dunk in Champagne before putting 4 to 5 pieces in bottom of each of 8 stemless Champagne flutes. Top with a layer of about 2 tbsp (30 ml) of custard then about 2 tbsp (30 ml) combined of strawberries and raspberries. Continue building trifles with another layer of dipped cookies, custard and berries. Top each trifle with whipped cream and gold sprinkles, if desired. Refrigerate at least 1 hour and up to 4 hours before serving.
Drink Pairings
SWEET POTATO AND SCALLOP SPOONS
Ingredients
Serves 8
3 tbsp (45 ml) grapeseed oil, divided
2 tbsp (30 ml) unsalted butter, divided
2 large yellow onions, peeled, thinly sliced
salt and pepper, to taste
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) granulated sugar
2 small sweet potatoes, washed and scrubbed
2 tbsp (30 ml) half and half cream
2 or 3 thin slices prosciutto
¼ cup (60 ml) Italian parsley leaves, divided
16 scallops, patted dry with a paper towel
½ lime, juice only
Instructions
- Preheat oven to 350 F (180 C).
- In a small saucepan over medium heat, heat 1 tbsp (15 ml) oil and 1 tbsp (15 ml) butter. Add onions, salt and pepper and cook, stirring often, until reduced in volume and starting to brown, about 20 to 30 minutes. Increase heat to medium-high and stir in vinegar and granulated sugar. Cook, stirring often, until onions are a deep golden brown, about another 15 minutes. Remove from heat and set aside.
- Pierce sweet potatoes all over with a fork. Place on a microwave-safe plate alongside a small bowl full of water. Microwave on high for 5 to 7 minutes. Remove and split open, slicing down middle. Centre of sweet potato will still be a bit hard. Place back on plate and microwave until completely soft, another 5 to 7 minutes. Scoop softened flesh and place in a blender along with half and half and salt and pepper, to taste. Blend, adding more half and half if needed, to create a smooth purée, before transferring to a bowl and setting aside.
- Place prosciutto on a parchment-lined baking tray, without overlapping. Bake for 15 minutes, before turning off oven and letting tray sit in oven for another 10 minutes. Remove from oven and let prosciutto cool on tray before breaking into shards. Set aside.
- In a small frying pan heat remaining 2 tbsp (30 ml) oil over medium heat until hot but not smoking. Add half parsley leaves, quickly cover with lid for 5 seconds before removing and cooking, stirring frequently, until crispy, about 30 seconds. Take care as oil will splatter and hiss as soon as parsley hits hot pan. Transfer to a plate covered with a paper towel and season. Repeat with remaining parsley. Set aside.
- Without cleaning frying pan, place back over medium-high heat. Season scallops with salt. Once oil in pan is almost smoking, add scallops making sure not to crowd them. Cook scallops in batches if necessary. Allow to sear, undisturbed, for about 2 minutes or until browned. Flip, add remaining 1 tbsp (15 ml) butter and lime juice. Continue cooking, basting with buttery juices, until cooked through, about 2 minutes.
- To assemble, place a dollop of warm sweet potato purée in an appetizer spoon. Top with a scallop, some caramelized onions, a piece of prosciutto and some fried parsley. Serve while scallops are still warm.
Drink Pairings
CHEDDAR OLIVES
Ingredients
Serves 8
24 large pimento-stuffed green olives
1½ cups (375 ml) grated sharp cheddar
1 cup (250 ml) all-purpose flour
¼ cup (60 ml) unsalted butter, at room temperature
¼ tsp (1 ml) smoked paprika
¼ tsp (1 ml) pepper
¼ cup (60 ml) water, plus extra if needed
Instructions
- Preheat oven to 400 F (200 C). Line a baking tray with parchment paper and set aside.
- Place olives in a colander, rinse well under cold water and pat completely dry on a clean dish towel. Set aside.
- In a medium bowl, stir together cheese, flour, butter, paprika and pepper. Add water and kneed ingredients together until a dough forms. If dough is crumbly and will not hold together add more water 1 tsp (5 ml) at a time.
- Pinch off a generous 1 tsp (5 ml) of dough and press into a thin disk between your fingers. Place an olive in middle and wrap dough around it, roll between palms until dough is smooth and sealed around olive. Repeat until all olives are wrapped in cheddar dough. Place olives on prepared tray and bake until golden brown, about 12 to 15 minutes. Serve warm.
Drink Pairings
LAMB MEATBALL SLIDERS
Ingredients
Serves 10 sliders
1 lb (500 ml) ground lamb
2 tbsp (30 ml) chopped fresh mint
2 tbsp (30 ml) grated yellow onion
3 garlic cloves, minced
1 tsp (5 ml) dried oregano
1 tsp (5 ml) salt, plus extra for seasoning
½ tsp (2.5 ml) pepper
1 large egg
¾ cup (175 ml) thick Greek yogurt
1 tbsp (15 ml) red wine vinegar
1 pinch red pepper chili flakes
¼ cup (60 ml) fresh parsley, chopped
1 tbsp (15 ml) fresh oregano, chopped
1 green onion, trimmed, finely sliced
3 tbsp (45 ml) pomegranate seeds
2 tbsp (30 ml) olive oil
20 small pita rounds or slider buns
½ English cucumber, thinly sliced
1 cup (250 ml) baby arugula
Instructions
- In a large bowl, mix together lamb, mint, onion, garlic, oregano, salt, pepper and egg until well combined. Form ¼ cup (60 ml) portions of mixture into meatballs. Transfer to a plate and set aside.
- In a medium bowl, whisk together yogurt, vinegar, red pepper chili flakes, parsley, oregano and green onion until well combined. Season to taste, fold in pomegranate seeds and refrigerate until ready to use.
- In a large frying pan over medium-high heat, warm oil. Add meatballs and cook, turning often until browned all over, about 8 minutes total. Reduce heat to mediumlow and cook meatballs, again turning often, until desired doneness. About another 3 minutes for medium-well done.
- To assemble sliders, dollop a bit of yogurt sauce on 1 pita round. Top with a couple slices of cucumber and a meatball. Dollop more sauce on another pita and press a few arugula leaves into sauce. Place sauce-side down on top of meatball. Secure slider with a toothpick if needed. Assemble remaining sliders and serve.