PEAR AND BEET SOUP SERVED WITH PEAR ASIAGO SCONES
Ingredients
Serves 6 as a starter
2 tbsp (30 ml) grapeseed oil
1 fennel bulb, trimmed and diced, fronds set aside for garnish
1 medium yellow onion, peeled and diced
salt, to taste
2 garlic cloves, minced
3 medium red beets, peeled and roughly chopped
3 pears, roughly chopped
4 cups (1 L) vegetable stock
¼ cup (60 ml) sour cream or crème fraiche, for garnish
CRISP PEAR SLICES:
1 firm, underripe pear
PEAR ASIAGO SCONES:
2 cups (500 ml) all-purpose flour
1 tbsp (15 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) cold unsalted butter, cut into cubes
½ cup (125 ml) grated Asiago cheese
1 tbsp (15 ml) finely chopped fresh chives
1 cup (250 ml) buttermilk, divided
¾ cup (175 ml) finely chopped fresh pears
Instructions
- In a large saucepan over medium heat, heat oil. Add fennel, onions and a good pinch of salt. Cook, stirring often, until vegetables have softened but not browned, about 5 minutes. Add garlic and cook another minute. Stir in beets, pears and stock. Turn heat to high and bring to a boil. Reduce heat to medium-low and let soup simmer, uncovered, until beets are easily pierced with a fork, about 30 to 35 minutes.
- Using either a blender or immersion blender, purée soup until smooth. Transfer back to saucepan and warm over medium-low heat. Season to taste.
- To serve, ladle soup into warm bowls. Garnish with a drizzle of about 2 tsp (10 ml) sour cream, a couple Crisp Pear Slices and a sprinkle of reserved fennel fronds. Serve with Pear Asiago Scones.
- To make CRISP PEAR SLICES: Preheat oven to 225 F (110 C). Line a large baking sheet with parchment paper and set aside
- Using a mandoline or chef ’s knife, very thinly slice pear lengthwise and place in a single layer on prepared baking sheet. Bake for 1 hour. Flip slices and continue baking until slightly darkened and edges have started to curl, another 1 to 1½ hours. Transfer to a wire rack and let stand until cool and crisp. Pear slices may be stored at room temperature in an airtight container up to 4 days. Makes about 20 slices
- To make PEAR ASIAGO SCONES: Preheat oven to 450 F (220 C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder and salt. Cut butter into flour using a pastry blender, or 2 dinner knives, until mixture is slightly sandy with pea-sized chunks of butter throughout. With a fork, stir in cheese and chives before placing mixture in freezer for 5 to 10 minutes. Once chilled, add ¾ cup + 2 tbsp (205 ml) buttermilk and chopped pears. Toss mixture together until just incorporated.
- Turn out dough onto prepared baking sheet and gently press into a 6 to 8-in (15 to 20 cm) square. Cut lengthwise into equal thirds before cutting each third into 3 equal pieces. Position scones so that they are just touching one another before lightly brushing tops of each with remaining 2 tbsp (30 ml) buttermilk. Bake until golden brown, about 13 to 15 minutes. Let cool on baking sheet for a couple of minutes before serving. Scones are best eaten same day. Makes 9 scones
Drink Pairings
KOREAN SHORT RIBS WITH PICKLED PEARS
Ingredients
Serves 4
1½ tbsp (22 ml) grapeseed oil
2 lbs (1 kg) bone-in beef short ribs
pepper, to taste
3 garlic cloves, minced
1½ tsp (7.5 ml) minced fresh ginger
½ cup (125 ml) mirin
2 tbsp (30 ml) Gochujang (Korean hot pepper paste)
¼ cup (60 ml) low-sodium soy sauce
¾ cup (175 ml) pear juice
½ cup + 2 tbsp (155 ml) water, divided
1 tbsp (15 ml) toasted sesame oil
2 tbsp (30 ml) dark brown sugar
2 tbsp (30 ml) unseasoned rice vinegar
2 tbsp (30 ml) cornstarch
2 green onions, trimmed and thinly sliced, for garnish
rice, as per package directions, to serve
PICKLED PEARS:
1 cup (250 ml) dry, hard pear cider
1 cup (250 ml) white wine vinegar
6 thyme sprigs
2 bay leaves
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) kosher salt
3 cups (750 ml) water
6 firm Bosc pears, peeled
Instructions
- Place oven rack in lower third of oven then preheat to 325 F (170 C).
- In a Dutch oven over medium-high heat, heat oil. Season short ribs generously with pepper before searing on all sides, about 3 minutes per side. Transfer browned beef to a plate and set aside/
- Reduce heat to medium and add garlic and ginger, stirring constantly, until browned, about 2 minutes. Add mirin and with a wooden spoon scrape up any browned bits from pan. Stir in Gochujang, soy sauce, pear juice, ½ cup (125 ml) water, sesame oil, sugar and vinegar. Bring to a simmer. Place beef in sauce, cover and transfer to oven. Braise, turning beef once about half way through cooking time, until beef is fork-tender, about 3½ hours.
- Transfer beef to a platter and skim as much fat as possible from braising liquid. Adjust seasoning as required. If too concentrated, dilute with more water or pear juice.
- In a small bowl, whisk together remaining 2 tbsp (30 ml) water and cornstarch.
- Return Dutch oven to stove over high heat and bring mixture to a boil. Whisk in cornstarch mixture and cook until sauce has thickened, about 2 minutes.
- Serve short ribs with Pickled Pears over rice, drizzle with sauce and garnish with green onions.
- To make PICKLED PEARS: In a medium saucepan over high heat, place all ingredients except pears and bring to a boil. Reduce heat to medium-low, add pears and cover with a round of parchment paper. Simmer pears, uncovered, until tender, about 20 minutes. Remove saucepan from heat and set aside allowing pears to cool to room temperature in pickling liquid. Serve immediately or refrigerate in an airtight container in pickling liquid for up to 1 week. Makes 6 pickled pears
Drink Pairings
ROOT VEGETABLE CHIPS SERVED WITH GREEN GODDESS DIP
Ingredients
Serves 4 as an appetizer
2 large beets, red or golden
2 medium yams
6 parsnips
4 carrots
4 tbsp (60 ml) olive oil
sea salt, to taste
GREEN GODDESS DIP:
2 cups (500 ml) fresh cilantro
½ cup (125 ml) fresh basil
3 tbsp (45 ml) fresh chives, chopped
2 tsp (10 ml) lemon zest
1 tbsp (15 ml) tahini
½ cup (125 ml) Greek-style yogurt
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Peel vegetables and remove skinny ends of parsnips and carrots. Cut wide ends on the bias. Using a mandoline or very sharp knife, slice vegetables into ⅛-in (0.25 cm) slices. Dry vegetable slices on paper towels for about 15 minutes to remove excess moisture.
- Line 3 baking sheets with parchment paper and brush olive oil over paper. Place vegetables in single layers on sheets. Bake on upper racks of oven for about 20 minutes, keeping an eye on them to make sure edges don’t burn. Remove from oven and sprinkle with sea salt, let cool and serve.
- To make GREEN GODDESS DIP: In a food processor, place cilantro, basil, chives and lemon zest and pulse until thoroughly chopped. Add tahini and process until smooth. Put mixture into a medium-sized bowl and gently stir in yogurt and salt and pepper. Refrigerate for ½ hour and serve. Makes ¾ cup (175 ml)
Drink Pairings
ROOT VEGETABLE AND CHARD TART
Ingredients
Serves 6
1 sheet puff pastry, to fit a 10 x 15-in (25 x 38 cm) rimmed baking sheet
1 tbsp (15 ml) olive oil
½ medium onion, finely chopped
2 cups (500 ml) Swiss chard, cleaned and chopped into ½-in (1.25 cm) pieces
salt and pepper, to taste
2 cups (500 ml) whole milk ricotta cheese, well drained
½ cup (125 ml) grated Parmesan
½ medium yam, peeled and thinly sliced
1 medium beet, peeled and thinly sliced
2 small purple potatoes, peeled and thinly sliced
Instructions
- Preheat oven to 350 F (180 C).
- Pre-bake puff pastry on rimmed baking sheet until golden, about 12 to 15 minutes. Remove from oven and set aside, keep oven on.
- In a large frying pan, heat olive oil and add onions. Cook for several minutes or until soft. Add Swiss chard and cook for about 5 minutes, until leaves are wilted and stems have softened. Season with salt and pepper. Remove from heat and set aside to cool.
- In a bowl, combine ricotta, Parmesan and season with salt and pepper. Spread cheese mixture over puff pastry and bake for 5 minutes, then let cool.
- Meanwhile, arrange sliced root vegetables onto a separate baking sheet lined with parchment paper and bake for 10 minutes. Remove and cool slightly. Arrange sliced vegetables and chard on top of tart. Bake for another 10 minutes until lightly browned, remove from oven, cut into 6 pieces and serve.
Drink Pairings
SPIRALLED YAM PASTA WITH MUSHROOM SAUCE AND PARMESAN CRISPS
Ingredients
Serves 4 to 6
2 medium yams, cleaned and peeled
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) sea salt
MUSHROOM SAUCE:
¼ cup (60 ml) butter
2 tbsp (30 ml) olive oil
2 lbs (1 kg) sliced mushrooms, any variety
2 garlic cloves, minced
1 tbsp (15 ml) finely chopped fresh oregano
salt and pepper, to taste
1 cup (250 ml) whipping cream
2 tbsp (30 ml) grated Parmesan
PARMESAN CRISPS:
6 tbsp (90 ml) grated Parmesan
2 tsp (10 ml) fresh oregano, finely chopped
Instructions
- Using a spiralizer blade for spaghetti, spiralize yams until there are 6 cups (1.5 L). Any remaining noodles can be stored in refrigerator for later use.
- In a frying pan over medium heat, heat oil and add yam noodles. Cook until tender, gently tossing occasionally, about 5 to 7 minutes. Toss with Mushroom Sauce, garnish with Parmesan Crisps and serve.
- To make MUSHROOM SAUCE: In a medium frying pan over medium heat, melt butter with oil. Add mushrooms, garlic and oregano and sauté until mushrooms are browned and tender. Season with salt and pepper. Slowly pour in whipping cream and reduce until thickened, about 5 to 7 minutes. Stir in Parmesan and remove from heat.
- Store sauce in refrigerator for up to 2 days. Before using, reheat in a saucepan over low heat. Makes 2 cups (500 ml)
- To make PARMESAN CRISPS: Preheat oven to 400 F (200 C).
- Line a baking sheet with parchment paper and place Parmesan in 6 small piles. Put a little oregano on each one. Bake for 3 to 5 minutes, until melted, then remove from oven. Cheese will crisp as it cools. Makes 6 crisps
Drink Pairings
STUFFED TURKEY BREAST ROLL SERVED WITH POMEGRANATE CRANBERRY SAUCE AND PUMPKIN SAGE BISCUITS
Ingredients
Serves 6 to 8
3 cups (750 ml) Focaccia bread, torn into bite-size pieces
¼ cup (60 ml) unsalted butter, melted
¼ cup (60 ml) olive oil
1 large yellow onion, diced
4 celery stalks, diced
1 large apple, diced
2 tbsp (30 ml) minced mixed fresh herbs, such as sage, thyme and savory
salt and pepper, to taste
3 cups (750 ml) chicken stock, plus more if needed
½ cup (125 ml) apple juice or cider
3 to 4 lb (1.5 to 2 kg) boneless, turkey breast, butterflied and pounded to ½-in (1.25 cm) thickness
2 tbsp (30 ml) olive oil
Pomegranate Cranberry Sauce, to serve
Pumpkin Sage Biscuits, to serve, make ahead
POMEGRANATE CRANBERRY SAUCE:
1 x 14 oz (398 ml) can whole berry cranberry sauce
2 pomegranates, seeds only
PUMPKIN SAGE BISCUITS:
1 large egg
¾ cup (175 ml) canned pumpkin purée
1 cup (250 ml) buttermilk, plus extra
3 cups (750 ml) all-purpose flour, plus extra
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) cold butter
2 small sage leaves, finely chopped
Instructions
- Preheat oven to 375 F (190 C).
- On a baking sheet, place Focaccia bread pieces and bake for 10 minutes, to dry out.
- In a medium frying pan over medium heat, melt butter then add olive oil. Add onion, celery and apples and sauté until translucent. Add fresh herbs and salt and pepper. Pour mixture into a large mixing bowl and let stand until cool enough to touch. Add bread, stock and apple juice and mix by hand. Set aside.
- Place turkey breast on a flat surface and cover with 2 to 3 cups (500 to 750 ml) of stuffing leaving a 1-in (2.5 cm) border of turkey on all sides. Starting at long end, roll turkey into a long cylinder (start at end with less skin so that skin will end up mostly on outside of roll). Tie roll with kitchen string with about 1½-in (3.75 cm) between each knot, trim strings.
- Line a baking sheet with foil, place turkey roll (seam side down) on sheet and brush with olive oil. Bake for 1 to 1½ hours, until internal temperature is 155 F (310 C). Place any extra stuffing into a small baking dish and bake alongside turkey roll for final 30 to 40 minutes, if desired. Remove and let stand for 5 minutes before slicing and serving. Serve with Pomegranate Cranberry Sauce and Pumpkin Sage Biscuits, as well as other desired sides.
- To make POMEGRANATE CRANBERRY SAUCE: In a bowl, mix ingredients together and let stand for 15 minutes before serving. Makes about 2 cups (500 ml)
- To make PUMPKIN SAGE BISCUITS: Preheat oven to 375 F (190 C).
- In a medium mixing bowl, whisk together egg, pumpkin purée and buttermilk, set aside.
- In a large bowl, whisk together flour, baking powder and salt. Grate butter over dry ingredients, tossing to coat, and make a well in middle. Pour wet ingredients into well, add sage leaves and mix lightly until combined to form a loose dough.
- Turn dough onto a floured countertop, knead lightly a couple of times just to bring it all together so that it is roughly 2-in (5 cm) high and smooth on top. Cut out biscuits in 2-in (5 cm) rounds and place on baking sheet. Brush tops with buttermilk. Bake for 12 to 14 minutes. Let cool for 5 minutes before serving. Makes 12 biscuits
Drink Pairings
HOT APPLE CIDER
Ingredients
Serves 12
10 whole cloves
5 whole allspice, gently cracked
1 whole star anise
½ cinnamon stick
1 orange, peel only, pith removed
1 lemon, peel only, pith removed
1 small piece ginger, peeled and sliced into 2 coins
1 x 12-in (30 cm) cheesecloth square
1 x 4-in (10 cm) string
4¼ cups (1.25 L) organic apple juice
¼ cup (60 ml) cranberry juice
3 tbsp (45 ml) organic maple syrup
12 oz (360 ml) Appleton Estate Rum
Instructions
- Place cloves, allspice, star anise, cinnamon stick, ginger, orange and lemon peel into centre of cheesecloth, then gather corners and tie with string to create a sachet.
- Into an 8-cup (2 L) pot, add apple juice, cranberry juice and maple syrup. Then add sachet of spices and citrus peels and bring to a boil. Reduce to simmer for an additional 20 to 30 minutes.
- Remove sachet from pot, but do not discard, you can reuse sachet if needed.
- Using a ladle, measure about 4 oz (120 ml) hot spiced cider into a cup or mug and add 1 oz (30 ml) rum per serving. Store any unused cider in a sealed bottle in refrigerator for up to 3 weeks.
Featuring
ROSA AHUMADO
Ingredients
Serves 1
1½ oz (45 ml) Jaral De Berrio mezcal
½ oz (15 ml) Chambord
1 barspoon Rose Honey Syrup
5 dashes lemon bitters
dried rosebuds, for garnish
wide lemon zest, for garnish
rose water, for garnish
Instructions
- Stir first 4 ingredients on ice for 30 seconds. Strain over ice cubes in a rocks glass. Garnish with dried rosebuds and wide lemon zest with oils expelled over the drink. Finish with a spray of rose water.
- To make ROSE HONEY SYRUP: Heat 1 cup (250 ml) water to boil, remove from heat, add 10 dried rosebuds. Let sit for 5 minutes and strain through a fine strainer. Add 1 cup (250 ml) honey to rosebud tea. Stir to dissolve so that honey becomes syrup. Add 1 tsp (5 ml) rose water to honey syrup. Store in a clean glass bottle. Keep refrigerated.
Featuring
MACUA COLADA
Ingredients
Serves 1
1½ oz (45 ml) Flor de Caña 5 year old
1½ oz (45 ml) guava juice
½ oz (15 ml) fresh lime juice
1 oz (30 ml) Coconut Almond Milk
chocolate bitters, to top
chocolate curls, for garnish
Chocolate-Coconut Rim
Instructions
- Shake first 4 ingredients on ice and strain over crushed ice in a Collins glass. Garnish with chocolate curls and a Chocolate-Coconut Rim.
- To make COCONUT ALMOND MILK: Heat ½ cup (125 ml) coconut water and add 1 cup (250 ml) sugar. Stir to dissolve. This will make your coconut water syrup. Add equal parts almond milk to coconut water syrup.
- To make CHOCOLATE-COCONUT RIM: Blend together 1 tsp (5 ml) coconut flakes, 1 tsp (5 ml) cocoa powder, 1 tbsp (15 ml) raw sugar. Store in a glass jar. To rim glass, pour some mixture on a plate. Wet half the outside of the glass rim with a lime slice and dip rim into sugar.
Featuring
LION’S BREATH
Ingredients
Serves 1
1½ oz (45 ml) Beefeater London Dry gin
½ oz (15 ml) Lillet
½ oz (15 ml) Lemon Thyme Syru
1 dash chocolate bitters
1 egg white
Instructions
- Dry shake all ingredients for 10 seconds, add ice and shake 10 seconds more. Double strain into a cocktail glass. Garnish with freshly grated lemon zest or a sprig of thyme.
- To make LEMON THYME SYRUP: In a saucepan, heat 1 cup (250 ml) fresh lemon juice with six 4-in (10 cm) sprigs of thyme and 1 cup (250 ml) sugar on low until sugar dissolves. Add 1 tbsp (15 ml) lemon bitters to syrup. Let sit for 30 minutes. Strain into a glass bottle and place one of the thyme sprigs in the bottle. Keep refrigerated.