KIMCHI AND PORK STEW
Ingredients
Serves 4 to 6
1 cup (250 ml) chicken stock
1 tbsp (15 ml) gochujang (Korean chili paste)
1 lb (500 g) boneless pork shoulder, trimmed and cut into 1-in (2.5cm) cubes
1 tsp (5 ml) salt
½ tsp (2 ml) pepper
2 cups (500 ml) kimchi, roughly chopped
1 yellow onion, peeled and sliced
1 garlic clove, crushed
½-in (1.25 cm) slice ginger root, peeled and halved
2 whole green onions, diagonally sliced
1 tsp (5 ml) sesame oil
12 oz (350 g) pkg medium tofu, cut into 1-in (2.5 cm) slices
Instructions
- In a small bowl, combine chicken stock and gochujang, and stir to blend. Set aside.
- Place pork cubes in a large Dutch oven or heavy-bottomed saucepan. Sprinkle with salt and pepper. Spread kimchi over top, along with onion, garlic, ginger, and half the green onion. Pour chicken stock over top. Cover tightly with lid and bring to a boil over medium-high heat. Reduce heat and simmer, covered for about 45 minutes or until pork is tender.
- Drizzle sesame oil over stew and arrange tofu slices on top. Using a spoon, pour some of the pan juices over tofu. Cover and simmer for another 15 minutes. Serve stew in shallow bowls and garnish with green onions.
Drink Pairings
EGGPLANT CAPONATA
Ingredients
Serves 4 to 6
½ cup (125 ml) extra-virgin olive oil, plus extra, if needed
1 eggplant, cut into 1-in (2.5 cm) cubes
1 small yellow onion, peeled and diced
4 celery stalks, cut into 1-in (2.5 cm) pieces
1 garlic clove, minced
1 tsp (5 ml) kosher salt
1 pinch ground black pepper
1 pinch crushed red pepper flakes
2 tbsp (30 ml) capers, roughly chopped
3 tbsp (45 ml) balsamic vinegar
2 tsp (10 ml) granulated sugar
14 oz (398 ml) can diced Italian tomatoes
1 tsp (5 ml) flat-leaf parsley, chopped
1 tsp (5 ml) lemon juice
Instructions
- In a large frying pan, heat olive oil over medium-high heat. Sauté the eggplant in asingle layer (do this in batches if needed), until golden brown on all sides, adding more oil if necessary. Remove eggplant to a separate dish when done.
- Reduce heat to medium. Add onion, celery, garlic, salt, pepper and red pepper flakes. Sauté until softened. Add capers, balsamic, sugar and diced tomatoes. Simmer for about 10 minutes.
- Remove from heat and add eggplant, parsley and lemon juice. Fold in to combine. Adjust seasoning to taste and serve with crusty Italian bread. Best served at room temperature. Can be refrigerated in a tightly covered container for up to 12 days.
Drink Pairings
COCONUT CUSTARD-FILLED PORTUGUESE MALASADAS
Ingredients
Serves 12 doughnuts
COCONUT CUSTARD FILLING:
2 cups (500 ml) coconut milk
1 cup (250 ml) water, divided
½ cup (125 ml) granulated sugar
¼ cup (50 ml) cornstarch
½ tsp (2 ml) + 1 tsp (5 ml) vanilla extract
MALASADAS:
1 pkg dry active yeast, about 1 tbsp (15 ml)
1½ cups (375 ml) granulated sugar, divided
¼ cup (50 ml) warm water
3 large eggs
½ cup (125 ml) milk
½ cup (125 ml) half & half
2 tbsp (30 ml) unsalted butter, melted
¼ tsp (1 ml) salt
4 cups (1 L) bread flour, plus extra for dusting
2 tsp (10 ml) nutmeg
vegetable oil, for frying
sugar, for coating
Instructions
- To make COCONUT CUSTARD FILLING: In a saucepan, mix together coconut milk, ½ cup (125 ml) water and sugar. Stir over medium heat and bring to a light boil.
- In a small bowl, whisk together remaining ½ cup (125 ml) water and cornstarch. Add to coconut milk mixture. Whisk until it comes to a boil and thickens. Remove from heat and stir in ½ tsp (2 ml) vanilla extract. Cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours.
- To make MALASADAS: In a small bowl, combine yeast, 1 tsp (5 ml) sugar with 2 tbsp (30 ml) warm water. Mix until yeast dissolves. Set aside until foamy, about 5 minutes.
- In a large bowl, beat eggs with an electric stand mixer until light and lemoncoloured. Add yeast mixture, ½ cup (125 ml) sugar, milk, half & half, melted butter and salt. Mix at medium speed until combined. Slowly beat in flour until smooth.
- Transfer to a lightly greased bowl and cover loosely with plastic wrap and a tea towel. Set aside in a warm place until dough doubles in size, about 1½ hours. Punch dough down, then with oiled hands, pinch off pieces about a size of a golf ball. Place on greased baking sheets. Cover with a clean dish towel and set aside in a warm place to rise again for 20 minutes.
- Lightly flour surface to roll dough and line 2 baking sheets with parchment paper. Grease parchment paper and set aside. Place remaining sugar in a shallow mixing bowl. Set aside.
- Roll dough on floured surface into a 12-in (30 cm) square about ½-in (1.25 cm) thick. Cut into 3-in (8 cm) squares or circles and place on prepared baking sheets 3-in (8 cm) apart. Gather and reuse scraps. Cover loosely with plastic wrap and set in a warm place until doubled in size, about 1 hour.
- As dough is rising the second time, heat about 2-in (5 cm) vegetable oil to 325 F (170 C) in a deep fryer or a heavy, deep Dutch oven over medium heat.
- Using scissors, cut Malasadas out of parchment paper, leaving about 1-in (2.5 cm) around the sides of each. The paper makes it easier to transfer them to the frying oil. Working in batches, place two of them into the hot oil, paper side up. Use tongs to peel off and discard paper. Cook, flipping once, until puffed and golden, 2 to 3 minutes. Transfer to a baking sheet on a wire rack. Repeat with remaining Malasadas. Let cool completely then toss with sugar.
- Using the tip of a paring knife, cut a ½-in (1.25 cm) deep slit into one end of each Malasada. Slide a chopstick in the hole and carefully move from right to left a couple times to create a pocket for the filling.
- Transfer Coconut Custard Filling to a small pastry bag fitted with a medium round tip. Carefully insert just the tip of the pastry bag into the slit and gently squeeze pastry bag until the Malasada feels just full. Repeat until all are filled. These are best served the day they are made.
Drink Pairings
BAKED PUMPKIN SPICE CAKE DOUGHNUTS
Ingredients
Serves 12 doughnuts
SPICE MAPLE GLAZE:
2 cups (500 ml) icing sugar, sifted
1 tsp (5 ml) cinnamon
3 tbsp (45 ml) milk
1 tbsp (15 ml) maple syrup
DOUGHNUTS:
2 cups (500 ml) all-purpose flour
4 tsp (20 ml) baking powder
1 tsp (5 ml) salt
2 tsp (10 ml) ground cinnamon
½ tsp (2 ml) each ground nutmeg and ground ginger
6 tbsp (90 ml) butter, softened
½ cup (125 ml) packed light brown sugar
2 extra-large eggs
2 tsp (10 ml) vanilla extract
2 tbsp (30 ml) milk
1 cup (250 ml) canned pure pumpkin purée (not pumpkin pie filling)
Instructions
- To make SPICE MAPLE GLAZE: To make glaze, sift together icing sugar and cinnamon into mixing bowl. Add milk and maple syrup and stir until smooth. Dip the top of each doughnut into glaze, invert onto wire racks to allow glaze to settle. Makes 1 cup (250 ml).
- To make DOUGHNUTS: Preheat oven to 375 F (190 C). Grease a 6 x 1 cup doughnut pan.
- In a large mixing bowl, sift together flour, baking powder, salt, cinnamon, nutmeg and ginger.
- In another large mixing bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Gradually beat in eggs, vanilla, milk and canned pumpkin. Fold in flour mixture until well combined.
- Spoon batter into a large pastry bag fitted with a large plain tip. Pipe batter into pan and fill about two-thirds full. Place in preheated oven and bake for 15 minutes until risen, golden, and just firm to touch. Let cool for 5 minutes, then turn out onto wire rack to cool completely. Repeat with remaining dough. Dip into Spice Maple Glaze and serve. Best served the same day they are made.
Drink Pairings
LEMON CHURROS WITH LEMON GLAZE
Ingredients
Serves 15 churros
LEMON GLAZE:
1 cup (250 ml) icing sugar, sifted
2 tbsp (30 ml) lemon juice
CINNAMON SUGAR:
½ cup (125 ml) sugar
2 tsp (10 ml) cinnamon
LEMON CHURROS:
½ cup (125 ml) unsalted butter, cut into small pieces
1¼ cups (300 ml) water
1 cup (250 ml) all-purpose flour
large pinch salt
2 extra-large eggs, beaten
1 lemon, zest only
oil, for deep frying
finely chopped toasted pistachios, optional
Instructions
- To make LEMON GLAZE: In a medium-sized bowl, mix ingredients together until blended and smooth. Makes 1 cup (250 ml).
- To make CINNAMON SUGAR: In a small bowl, mix sugar and cinnamon together until blended. Makes ½ cup (125 ml).
- To make LEMON CHURROS: In a large saucepan, heat butter and water over medium heat until butter has melted. Bring to a boil, remove from heat and stir in flour and salt. Beat thoroughly until mixture is smooth and comes away from the sides of the saucepan. Allow to cool 5 minutes, then gradually beat in eggs to make a thick and glossy paste. Beat in lemon rind.
- Heat 2-in (5 cm) vegetable oil to 325 F (170 C) in a deep fryer or a heavy, deep Dutch oven over medium heat. Line a baking sheet with paper toweling and set aside.
- Spoon churro paste into a large pastry bag fitted with a large star tip and pipe five 6-in (15 cm) strands into hot oil. Fry, turning frequently, 3 to 5 minutes until crisp, golden and cooked through. Remove with a slotted spoon and drain on baking sheet. Allow to cool slightly.
- Drizzle with Lemon Glaze then sprinkle with chopped pistachios or toss into Cinnamon Sugar.
Drink Pairings
BASIC BAKED DOUGHNUTS
Ingredients
Serves 16 doughnuts
1¾ cups (425 ml) all-purpose flour
4 tsp (20 ml) baking powder
¾ cup (75 ml) berry sugar
½ tsp (2 ml) salt
⅔ cup (150 ml) milk
2 large eggs, beaten
½ tsp (2 ml) vanilla extract
3 tbsp (45 ml) melted butter
MARASCHINO AMARETTO GLAZE:
2 cups (500 ml) icing sugar, sifted
¼ cup (60 ml) maraschino cherry syrup
1 tbsp (15 ml) amaretto liqueur
⅛ tsp (0.5 ml) salt
ORANGE GLAZE:
2 cups (500 ml) icing sugar, sifted
1 tbsp (15 ml) orange zest
3 tbsp (45 ml) orange juice
1 tbsp (15 ml) orange liqueur
pinch salt
LIMONCELLO GLAZE:
2 cups (500 ml) icing sugar, sifted
1 tbsp (15 ml) lemon zest
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) limoncello liqueur
pinch salt
CHOCOLATE AND IRISH CREAM GANACHE:
3 oz (90 g) grated milk chocolate
2 cups (500 ml) icing sugar, sifted
pinch salt
¼ cup (60 ml) Irish cream liqueur
Instructions
- Preheat oven to 375 F (190 C). Grease a 6 x 1 cup (250 ml) doughnut pan.
- In a large bowl, sift together flour and baking powder. Mix in sugar and salt. Make a well in the centre. Set aside.
- In another large bowl, blend together milk, eggs, vanilla extract and melted butter with an electric mixer until smooth. Pour into centre of flour mixture and stir together until smooth.
- Spoon batter into a large pastry bag fitted with a large plain tip. Pipe batter into pan and fill about two-thirds full. Bake for 10 to 15 minutes, or until risen and golden, and just firm to touch. Let cool in pan for 5 minutes. Turn out onto wire rack to cool completely. Repeat with remaining dough, rinsing and greasing the pan each time. Cool doughnuts completely before dipping into Glazes.
- To make MARASCHINO AMARETTO GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
- To make ORANGE GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
- To make LIMONCELLO GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
- To make CHOCOLATE AND IRISH CREAM GANACHE: In a mixing bowl, mix together chocolate, icing sugar and salt. In a saucepan, add liqueur to 2 tbsp (30 ml) water and bring to a boil. Pour over chocolate mixture and let sit 2 minutes without stirring. Whisk until smooth. Makes 1 cup (250 ml).
Drink Pairings
MINI COCONUT CARROT LOAVES
Ingredients
Serves 3 loaves
TOPPING:
¼ cup (60 ml) coconut sugar
¼ cup (60 ml) all-purpose flour
¼ cup (60 ml) chopped pecans
¼ cup (60 ml) unsalted butter, softened
1 tsp (5 ml) cinnamon
LOAVES:
2 cups (500 ml) grated carrots
1 cup (250 ml) coconut sugar
2 eggs
⅔ cup (175 ml) coconut oil, melted and cooled
1 tsp (5 ml) vanilla
1 tsp (5 ml) finely grated orange peel
2½ cups (625 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) cinnamon
½ tsp (2 ml) salt
generous pinches each ground cloves and nutmeg
½ cup (125 ml) sweetened shredded coconut
½ cup (125 ml) chopped pecans, toasted
Instructions
- To make TOPPING: Combine topping ingredients together in a small bowl. Stir until crumbly and evenly blended. Set aside.
- To make LOAVES: Preheat oven to 350 F (180 C). Grease and line three 5 x 2 x 2-in (13 x 5 x 5 cm) mini loaf pans.
- In a large bowl, combine carrots, sugar, eggs, oil, vanilla and orange peel. Briskly stir to blend.
- In a separate, medium-sized bowl, combine flour, baking powder and soda, salt and seasonings. Stir to blend. Gradually fold into carrot mixture. Stir in coconut and pecans. Mixture will be quite thick and lumpy.
- Divide among loaf pans and gently tap each pan on the counter to remove any air bubbles. Smooth the tops with a spatula. Sprinkle with equal amounts of Topping. Bake for 35 to 40 minutes or until a cake tester comes out clean. Remove from oven and cool in tins on wire rack for 15 minutes before turning out and cooling completely. To store, wrap in parchment paper or place in cookie tins and refrigerate. Best served the next day for easy slicing.
Drink Pairings
SIMPLE SOURDOUGH AND ROASTED BEETROOT HUMMUS
Ingredients
Serves 4 to 6
SOURDOUGH BREAD:
3 cups (750 ml) all-purpose or bread flour, plus extra
2 tsp (10 ml) kosher salt
2 tsp (10 ml) dried thyme
½ tsp (2 ml) active dry yeast
1½ cups (375 ml) water, at room temperature
BEETROOT HUMMUS:
6 medium-sized beets, trimmed
1 whole head garlic
1 red chili pepper, seeded and chopped
½ cup (125 ml) plain Greek yogurt
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) pure maple syrup
1 tbsp (15 ml) za’atar seasoning
salt and freshly ground black pepper, to taste
GARNISHES FOR HUMMUS:
crumbled goat’s cheese
chopped green onion
2 tbsp (30 ml) chopped walnuts, toasted
assorted vegetables for dipping
Instructions
- To make SOURDOUGH BREAD: In a very large bowl, combine flour, salt, thyme and yeast. Stir in water until blended. Mixture will be very sticky. Grease or spray a piece of plastic wrap with oil and place oil-side down over bowl. Set aside on kitchen counter to rest for 10 hours or overnight until it’s tripled in bulk.
- Lightly dust counter with some extra flour. Turn dough out onto floured surface and gently form into a ball. Dough will be quite loose and shaggy. Place dough in the centre of a smooth dish towel dusted generously with flour. Set aside to slightly rise for 1½ hours.
- An hour before baking bread, preheat oven to 425 F (220 C). Using a 10-in (25 cm) round cast iron frying pan with a lid or Dutch oven, place in oven without lid to preheat for at least 40 minutes.
- When dough has rested for 1½ hours, gently tip into dry, preheated cast iron pan or Dutch oven. Lightly dust inside of lid with flour and place over top of dough in pan to tightly seal. Bake for 30 minutes, remove lid and bake for another 15 to 20 more minutes until crust is nice and golden and sounds hollow when tapped. Remove pan from oven and immediately transfer loaf to a wire rack to cool. Cut into thick slices or cubes.
- To make BEETROOT HUMMUS: Preheat oven to 350 F (180 C). Place beets in a small roasting pan just large enough to hold them. Slice a thin layer from top of garlic to expose the cloves. Tuck in middle of the beets. Add ¼ cup (60 ml) water. Cover pan tightly. Bake for 1 hour or until beets are very tender
- Remove and set aside until cool enough to handle. Peel and dice beets. Place in a high-speed blender along with remaining ingredients except for goat’s cheese and green onions. Pulse contents to blend. Then whirl at high speed, scraping down the sides of the bowl occasionally, until mixture is very smooth and silky. Transfer to a covered container until ready to serve. Can be refrigerated for a couple of days.
- To make GARNISHES FOR HUMMUS: To serve, sprinkle hummus with goat’s cheese, walnuts and green onions. Serve with chunks of sourdough bread and assorted vegetables for dipping.
Drink Pairings
GREEK PARSNIP POUTINE WITH CREAMY TZATZIKI DRESSING
Ingredients
Serves 4
CREAMY TZATZIKI DRESSING:
½ unpeeled English cucumber
¼ cup (60 ml) spreadable plain cream cheese
2 tbsp (30 ml) fresh minced dill
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) olive oil
1 garlic clove, smashed and minced
¼ tsp (1 ml) kosher salt
freshly ground black pepper, to taste
GREEK PARSNIP POUTINE:
4 large parsnips, peeled and trimmed
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) finely minced fresh rosemary
1 tsp (5 ml) ground cumin
salt and freshly ground black pepper, to taste
14 oz (398 ml) can butter beans, rinsed and drained
½ unpeeled English cucumber, diced
½ cup (125 ml) minced fresh Italian parsley
¼ cup (60 ml) sliced pitted kalamata olives
2 tbsp (30 ml) capers, rinsed and drained
1/4 cup (60 ml) Macedonian feta, crumbled, for garnish
2 tbsp (30 ml) pine nuts, toasted, for garnish
Instructions
- To make CREAMY TZATZIKI DRESSING: Cut cucumber in half and scrape out the seeds. Coarsely chop and place in a highspeed blender. Add remaining dressing ingredients and whirl until creamy and smooth. Add more seasonings, to taste. Transfer to a squeeze tube with a rather large spout. Can be made ahead and refrigerated for a couple of days. Makes 1 cup (250 ml).
- To make GREEK PARSNIP POUTINE: Preheat oven to 425 F (220 C). Cut peeled parsnips into 3 x ¼-in (8 x 0.5 cm) even-sized fries. Place in a bowl. Drizzle with olive oil and sprinkle with rosemary, cumin, salt and pepper. Toss to coat. Spread out in a single layer on a parchment-lined baking sheet. Roast in oven for 20 minutes.
- Flip fries and continue to roast for 10 to 15 minutes longer until they are fork tender and beginning to turn golden. When done, remove from oven and place baking sheet on a rack for about 5 minutes. Fries will firm up while resting.
- While fries are baking, combine beans, cucumber, parsley, olives and capers in a large bowl. Gently toss together and set aside.
- To serve, divide fries among serving dishes. Top with bean mixture and drizzle with Creamy Tzatziki Dressing. Sprinkle with crumbled feta and toasted pine nuts. Serve at room temperature
Drink Pairings
POMMES ANNA WITH TURNIP, CARROTS AND WALNUT GRATIN
Ingredients
Serves 8
POMMES ANNA:
1 medium-sized turnip, about 1 lb (500 g) 4 large russet potatoes
2 jumbo carrots
¼ cup (60 ml) olive oil, plus extra
¼ cup (125 ml) unsalted butter, melted
1 tbsp (15 ml) dried leaf thyme
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
WALNUT GRATIN:
½ cup (125 ml) chopped walnuts
½ cup (125 ml) fresh ground bread crumbs
⅓ cup (75 ml) coarsely grated Parmesan
½ tsp (2 ml) dried leaf thyme
Instructions
- To make POMMES ANNA: Preheat oven to 400 F (200 C). Lightly rub a 10-in (25 cm) cast iron frying pan with oil.
- Cut turnip in half. Peel and thinly slice into half-moons. Place in a large bowl. Peel and cut potatoes into ⅛-in (0.25 cm) round slices and place in another bowl with cold water. Peel carrots and cut into ⅛-in (0.25 cm) rounds. Place in another bowl.
- Cut turnip in half. Peel and thinly slice into half-moons. Place in a large bowl. Peel and cut potatoes into ⅛-in (0.25 cm) round slices and place in another bowl with cold water. Peel carrots and cut into ⅛-in (0.25 cm) rounds. Place in another bowl.
- Drain potato slices and pat dry. Arrange a layer of overlapped potato slices on top of turnip. Generously brush with olive oil mixture. Apply a layer of overlapped carrot slices and brush with olive oil mixture.
- Repeat layering with turnip, potatoes and carrots and brushing with oil mixture, ending with carrots. Drizzle any remaining olive oil mixture around the inside edge of pan. Set aside while making Gratin.
- To make WALNUT GRATIN: Combine all ingredients in a small bowl and stir to blend. Spoon into centre of Pommes Anna. Overwrap pan with foil. Bake for 35 minutes or until turnip is almost tender. Remove foil and continue baking until all layers are tender and top and edges are golden and crisp. Remove and place on a rack for 10 minutes before cutting into wedges or scooping and serving.