CARAMELIZED ONION, MUSHROOM AND BRIE FLATBREAD
Ingredients
Serves 4 to 6 (makes 1 flatbread)
DOUGH: (can use store bought dough)
¾ cups (175 ml) warm water
1 tsp (5 ml) sugar
1 package (2¼ tsp) dry yeast
2 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) salt
2 cups (500 ml) all-purpose flour
TOPPINGS:
1 large onion, sliced
2 tbsp (30 ml) extra-virgin olive oil, divided
½ tsp (2 ml) salt, divided
½ cup (125 ml) mixed wild and cultivated mushrooms, sliced
1 garlic clove, minced
salt and freshly ground pepper, to taste
3 oz (90 g) brie cheese, sliced
1 tsp (5 ml) chives, finely sliced, for garni
Instructions
- To make DOUGH: In bowl of a standard mixer, mix water, sugar and yeast, and let sit for 5 minutes. Add oil, salt and flour and mix with dough hook attachment on low speed until combined. Continue mixing for another 10 minutes, or until dough is smooth and elastic and pulls away from sides of bowl.
- Grease a separate bowl with vegetable oil, place dough into bowl and coat it with oil. Cover with plastic wrap or a towel and let it rise overnight in fridge. Dough can be made up to 2 days in advance.
- To make TOPPINGS: In a frying pan, cook onions over low heat with half the oil and half the salt. Cook, stirring occasionally, until deeply caramelized, about 30 to 45 minutes. If pan starts to brown too much (looks as if it will burn soon), add about 1 tsp (5 ml) water. Set aside and clean pan.
- In a frying pan, sauté mushrooms and garlic over medium-high heat with remaining oil and salt until cooked through, about 5 minutes.
- Preheat oven to 375 F (190 C) and line baking sheet with parchment paper.
- On a lightly floured surface, stretch and press prepared dough into an oblong shape with your hands (do not use a rolling pin) until it is about ½-in (1.25 cm) thick. Transfer to prepared baking sheet. Top dough with caramelized onions and mushrooms. Season to taste with salt and pepper.
- Bake for about 15 minutes, or until crust is golden brown and cooked all the way through. Remove from oven and immediately top with sliced brie. The heat of the flatbread will melt brie. Garnish with chives.
Drink Pairings
MINI TWICE-BAKED POTATOES
Ingredients
Serves about 12 mini potatoes
12 baby potatoes or new potatoes
2 bacon strips, finely diced
¼ cup (60 ml) sour cream, divided
¼ cup (60 ml) aged cheddar cheese, grated, divided
2 tbsp (30 ml) finely sliced chives, divided
1 tsp (5 ml) finely diced shallots
salt and freshly ground pepper, to taste
2 tbsp (30 ml) butter, melted
Instructions
- In a large pot, cover potatoes in cold water. Add enough salt so it is as salty as sea water. Bring to a boil and simmer just until potatoes are tender, about 20 minutes. Drain and set aside until cool enough to handle.
- Preheat oven to 375 F (190 C).
- In a frying pan, cook bacon over medium heat until all fat is rendered. Drain bacon, reserving 1 tsp (5 ml) of fat, and lay bacon on a paper towel.
- Make a small slice off two opposite sides of each potato (allows potatoes to sit flat), then cut potatoes in half. Using a melon baller, scoop out potato to create a little cup, leaving about ¼-in (0.5 cm) of flesh.
- Transfer potato flesh to a mixing bowl and roughly mash. Add half the bacon, ¾ of the sour cream, ¾ of the cheese, half the chives, the reserved bacon fat and shallots. Mix until combined. Add salt and pepper to taste.
- Lay potato skins on a baking sheet and brush with melted butter. Season to taste with salt and pepper. Bake in oven until golden brown and crisp, about 20 minutes.
- Fill potato skins with mashed potato filling and top with remaining cheese. Bake again until filling is hot and cheese has melted, about 10 minutes. Let potato skins cool slightly (about 2 minutes), then garnish with remaining sour cream, bacon and chives.
Drink Pairings
SOFT PRETZEL BITES WITH BEER CHEESE DIP
Ingredients
Serves 5 dozen pretzel bites
PRETZELS:
1½ cups (375 ml) warm water
2 tbsp (30 ml) sugar
1 package (2¼ tsp) dry yeast
⅓ cup (75 ml) butter, me
2½ tsp (12 ml) salt
4½ cups (1 L + 125 ml) all-purpose flour
16 cups (4 L) water
½ cup (125 ml) baking soda
1 egg, beaten
2 tbsp (30 ml) coarse sea salt
BEER CHEESE DIP:
1 tbsp (15 ml) butter
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) whole milk
¼ cup (60 ml) evaporated milk
¼ cup (60 ml) beer (lager, darker ale or stout work best)
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) mustard powder
¼ tsp (1 ml) paprika
¼ tsp (1 ml) cayenne
½ tsp (2 ml) garlic powder
1 tsp (5 ml) cornstarch
1 cup (250 ml) mild cheddar cheese, grated
salt and freshly ground pepper, to taste
Instructions
- To make PRETZELS: In bowl of a standard mixer, mix warm water, sugar and yeast. Let sit for 5 minutes. Add butter, salt and flour and mix with dough hook attachment on low speed until combined. Continue mixing for 10 more minutes, or until dough is smooth and elastic and pulls away from sides of the bowl.
- Grease a separate bowl with vegetable oil, add dough and coat it with oil. Cover with plastic wrap or a towel and let rise in a warm spot until it doubles in size, about 1 hour. Alternatively, let rise overnight in fridge.
- Preheat oven to 375 F (190 C) and line a baking pan with parchment paper.
- Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into a rope about 1-in (2.5 cm) thick. Cut ropes into 1-in (2.5 cm) pieces.
- In a large pot, bring 16 cups (4 L) of water to a boil, then turn down heat to medium and carefully add baking soda. Take care, as water will rise up. Turn heat back to high and return water to a boil.
- Drop 12 to 15 pieces of dough into water and boil for about 30 seconds. Remove pretzel bites with a large slotted spoon and drain. Lay bites on baking sheet, at least 2-in (5 cm) apart. Continue working until all pretzels have been boiled.
- Brush pretzels with egg and sprinkle with coarse salt. Bake for 10 to 15 minutes, or until golden brown. Serve warm with hot Beer Cheese Dip. These can also be made ahead and reheated.
- To make BEER CHEESE DIP: In a medium-sized pot, melt butter over medium heat. Add flour and stir until no lumps remain.
- Mix milk, evaporated milk and beer together. Whisk milk mixture into flour mixture, about ¼ cup (60 ml) at a time. Add Worcestershire, mustard powder, paprika, cayenne and garlic powder. Turn heat down to low and cook for about 20 minutes, occasionally stirring with a wooden spoon or heatsafe spatula, so sauce doesn’t stick to bottom of pot.
- In a small bowl, mix together cornstarch and cheese. Add cheese mix to dip, mix until incorporated. Turn off heat and season to taste with salt and pepper. Makes 1 cup (250 ml) of dip.
Drink Pairings
VEGETARIAN LENTIL AND KALE STEW
Ingredients
Serves 4
¼ cup (60 ml) extra-virgin olive oil
1 onion, diced
2 carrots, diced
1 celery rib, diced
1 garlic clove, minced
2 thyme sprigs, leaves removed and minced
1 rosemary sprig
½ cup (125 ml) crushed tomatoes
1 tbsp (15 ml) red wine vinegar
2 cups (500 ml) French lentils
4 cups (1 L) vegetable stock or water
1 Yukon Gold potato, 2-in (5 cm) cubes
1 small butternut squash, peeled and cut into 2-in (5 cm) cubes
1 bunch kale, washed and sliced
¼ cup (60 ml) whipping cream
Instructions
- Heat vegetable oil in a large heavybottomed sauce pan or Dutch oven over medium heat. Add onion, carrot, celery, garlic, thyme and rosemary. Cook until vegetables have softened, stirring occasionally, about 10 to 15 minutes.
- Add tomatoes, red wine vinegar, lentils, stock, potatoes and squash. Cook, partially covered, for 15 minutes. Add kale and continue cooking for 10 to 15 minutes or until lentils, potato and squash are soft and cooked through. Add cream and simmer for another 5 minutes, then serve.
Drink Pairings
CHINESE CLAYPOT RICE WITH CHICKEN AND SAUSAGE
Ingredients
Serves 4
1 lb (500 g) boneless, skinless chicken thighs, cut into bite-sized chunks
1 cup (250 ml) shiitake mushrooms, stems removed and halved
2 tbsp (30 ml) + 1 tbsp (15 ml) soy sauce, divided
1 tbsp (15 ml) + 1 tbsp (15 ml) oyster sauce, divided
1 tbsp (15 ml) Chinese cooking wine
2 tsp (10 ml) sugar
2 cups (500 ml) jasmine rice, washed until water runs clear
3¾ cups (925 ml) water, chicken or vegetable stock
2 pieces Chinese sausage, sliced
1 tsp (5 ml) sesame oil
1 green onion, thinly sliced
Instructions
- Mix chicken, mushrooms, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) oyster sauce, cooking wine and sugar together. Marinate 30 minutes, preferably overnight
- In a large clay pot, combine rice and water. Add chicken and mushrooms on top of rice and cover with lid. Heat pot on stove over high heat until water comes to a boil. Turn heat down to low and simmer until rice is cooked and all liquid has evaporated, about 30 to 40 minutes.
- In a small bowl, mix 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) oyster sauce and sesame oil together. Open lid and drizzle sauce in pot. Cover and let sit for 10 minutes. Stir in green onions and serve.
Drink Pairings
SEAFOOD PAELLA
Ingredients
Serves 4
¼ cup (60 ml) extra-virgin olive oil
2 oz (60 g) chorizo sausage, cut into rounds
8 chicken wing drumettes
1 onion, finely diced
2 garlic cloves, minced
1 red pepper, finely diced
1 large tomato, finely diced
2 tsp (10 ml) kosher salt
1 cup (250 ml) paella rice (Bomba)
1 tsp (5 ml) Spanish paprika, hot or sweet
2 cups (500 ml) chicken stock
1 pinch saffron
8 prawns
8 clams
1 lemon, cut into wed
Instructions
- Heat oil in a 15-in (38 cm) paella pan over medium heat. Add chorizo and fry until browned, remove and set aside.
- Sear chicken on all sides until golden brown, about 15 to 20 minutes. Remove and set aside.
- Add onion, garlic, and red peppers to pan and cook over low heat until soft and slightly caramelized, about 20 minutes, stirring occasionally. Add tomatoes and salt and continue to cook until all liquid has evaporated.
- Add rice and paprika and cook, stirring until rice has been coated in oil. Add stock, saffron and stir. Season to taste. Lay chicken wings and chorizo on top of rice. Turn heat up to high and bring to a boil. Once it boils, turn heat down to medium, liquid should simmer. Continue cooking until rice has absorbed liquid so that liquid just reaches top of rice. Add prawns and clams on rice and continue cooking until all liquid has been absorbed by rice and prawns and clams are cooked (prawns will be pink and clams will have opened). If rice, prawns, and clams are not cooked by the time the liquid has cooked down, cover pan with foil and let sit until everything has been cooked. Serve immediately with lemon wedges.
Drink Pairings
CHIVE AND CHEESE POTATO BREAD
Ingredients
Serves 18 to 20 rolls, or r1 large loaf
1 cup (250 ml) full fat sour cream or plain Greek yogurt
1 cup (250 ml) plain mashed potato
3 tbsp (45 ml) butter
3 tbsp (45 ml) sugar
1½ tsp (7 ml) salt
2 tsp (10 ml) instant yeast
3 to 3½ cups (750 to 875 ml) bread flour or all-purpose flour
1½ cups (375 ml) shredded sharp cheddar cheese
½ to ¾ cup (125 to 175 ml) finely chopped
green onions or chives
Instructions
- In a large mixing bowl, combine all ingredients except cheese and chives, starting with 2½ cups (625 ml) flour and slowly adding more flour, mixing until it becomes cohesive and smooth and starts to form a ball. You may not use all the flour depending on the moisture of the mashed potatoes. Add the cheese and chives and knead dough by hand or with an electric blender fitted with a dough hook, about 5 to 10 minutes. Dough should be smooth, fairly elastic, soft and sticky.
- Place dough in a greased bowl, cover with a clean tea towel and allow to rise for 60 to 90 minutes, until very puffy.
- To make dinner rolls, divide dough into 18 to 20 pieces. Shape each piece into a ball and place into a lightly greased 9 x 13-in (23 x 33 cm) baking dish, or two 8-in (20 cm) or 9-in (23 cm) round ovenproof skillets. Cover with a clean tea towel and allow rolls to rise until touching each other and puffy, about 1 hour.
- Alternatively, to make a large bread loaf, shape dough into a log and place in a lightly greased 9 x 5-in (23 x 12 cm) loaf pan. Cover with a clean tea towel and allow to rise about an hour, or until top of loaf is about 1-in (2.5 cm) over rim of pan.
- Preheat oven to 350 F (180 C).
- Bake rolls for 22 to 27 minutes or until light brown. Loaf will bake for about 35 to 40 minutes, tenting it lightly with foil for final 10 minutes.
- Remove rolls or loaf from oven and brush with melted butter, if desired, for a softer, rich crust. Transfer to a rack to cool.
Drink Pairings
POTATO AND CHEESE SOUP
Ingredients
Serves 6 to 8
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 cup (250 ml) finely chopped onion
1 cup (250 ml) chopped celery, cut into ¼-in (0.5 cm) dice
1 cup (250 ml) chopped carrot, cut into ¼-in (0.5 cm) dice
2 tsp (10 ml) chopped fresh thyme leaves or ½ tsp (2 ml) dried
⅓ cup (75 ml) all-purpose flour
2 cups (500 ml) chicken stock
2 cups (500 ml) milk
1 lb (500 g) russet potatoes, peeled and cut into ½-in (1.25 cm) dic
1 cup (250 ml) shredded sharp cheddar cheese
1 cup (250 ml) shredded Swiss cheese
1 cup (250 ml) chopped Black Forest or speck ham, cut ½-in (1.25 cm) dice
hot pepper sauce (optional)
chopped flat leaf parsley, for garnish
Instructions
- Heat oil and butter in heavy large saucepan over medium heat. Add onion, celery, carrot and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir until well blended. Gradually whisk in stock, then milk. Stir in potato and bring soup to a boil. Reduce heat, cover partially with a lid and simmer until potato is tender, about 10 to 15 minutes. Add cheese ½ cup (125 ml) at a time, stirring until melted and smooth after each addition. Stir in ham.
- Season soup to taste with hot pepper sauce if using, salt and pepper. Sprinkle with parsley and serve in warm serving bowls.
Drink Pairings
DAUPHINOISE POTATOES
Ingredients
Serves 6
4 tbsp (60 g) melted butter, divi
3 lbs (1.5 kg) small Yukon Gold potatoes or yellow potatoes
2 garlic cloves, finely sliced
1½ cups (375 ml) whipping cream
1 rosemary sprig, leaves removed and finely chopped
3 thyme sprigs, leaves removed and finely chopped
salt and freshly ground pepper
Instructions
- Preheat oven to 350 F (180 C).
- Using 1 tbsp (15 ml) of butter, brush a medium sized gratin dish. Using a mandolin or a sharp knife, slice potatoes very thinly, about ⅛-in (0.25 cm). As they are sliced, stack potatoes in piles and pack them into the dish standing upright, spreading them apart slightly, starting from outside, building a trail around the dish and then spiraling towards the middle. Divide the garlic and slip garlic slices in between some of the potatoes.
- Drizzle cream and remaining melted butter over potatoes, then sprinkle rosemary and thyme over top. Season well with salt and pepper.
- Bake for 1 hour or until potatoes are tender and cooked through. Increase heat to 400 F (200 C) and bake for another 10 to 15 minutes to crisp top.
Drink Pairings
KAHLÚA CUPCAKES WITH MARSHMALLOW SPIDER WEBS
Ingredients
Serves 24 cupcakes
2½ cups (625 ml) all-purpose flour
2½ tsp (12 ml) baking powder
½ tsp (2 ml) salt
½ cup (125 ml) unsalted butter, at room temperature
1¾ cups (425 ml) granulated sugar
3 tbsp (45 ml) Kahlúa
1 tsp (5 ml) vanilla extract
2 large eggs
¾ cup (175 ml) whole milk
24 chocolate kiss candies, unwrapped
2 cups (500 ml) chocolate chips
3 cups (750 ml) mini marshmallows
BUTTERCREAM:
1 cup (250 ml) unsalted butter, at room temperature
½ cup (125 ml) cream cheese, at room temperature
2 tbsp (30 ml) Kahlúa
3 tbsp (45 ml) whipping cream
¼ tsp (1 ml) sea salt
3 cups (750 ml) icing sugar, divided
Instructions
- Preheat oven to 350 F (180 C). Line cups of two standard muffin tins with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder and salt.
- In bowl of a stand mixer fitted with paddle attachment, beat butter until light and fluffy, about 2 minutes. Add sugar, Kahlúa and vanilla extract and beat until well combined. Add eggs, one at a time, beating well after each addition. In two additions each, alternate adding flour mixture and milk to butter mixture. Combine on low speed until batter is well combined.
- Divide batter among paper liners in muffin tins and bake until cupcakes are golden brown and a wooden skewer inserted in centre of cupcakes comes out clean, about 20 to 25 minutes. Remove from muffin tin to a wire rack to cool to room temperature.
- When ready to assemble, transfer Spiked Buttercream into a piping bag fitted with a large round tip. Pipe domes of icing onto each cupcake. Place a chocolate kiss on top of each mound of buttercream before refrigerating frosted cupcakes for 30 minutes allowing frosting to set.
- Place chocolate chips in a microwave-safe measuring cup. Microwave at 15 second intervals, stirring between each, until melted. One at a time, dunk cupcakes into melted chocolate, covering frosting in a layer of chocolate. Set aside and repeat with remaining cupcakes. When all cupcakes are dipped in chocolate, refrigerate again until chocolate is firm, about 15 to 25 minutes.
- Meanwhile, place half the marshmallows in a microwave-safe bowl. Microwave at 15-second intervals until puffed and melted. Stir with a fork to deflate and combine to a smooth paste.
- Working with one cupcake at a time, grab a little melted marshmallow between your fingers and spread your fingers apart to make marshmallow stretch and become stringy. Lay stretched marshmallow over and around chocolate covered frosting. Continue until cupcake is covered with desired amount of marshmallow web. Melt remaining marshmallows when first half gets too hard to make spider webs with. Transfer to a serving platter and let sit at room temperature for 20 to 30 minutes, allowing frosting to soften slightly, before serving.
- To make SPIKED BUTTERCREAM: In bowl of a stand mixer fitted with paddle attachment, mix together butter and cream cheese until smooth and fluffy, about 1 minute. Add Kahlúa, whipping cream, salt and ½ cup (125 ml) icing sugar. Mix into butter mixture at low speed until well combined. Continue adding icing sugar a ½ cup (125 ml) at a time, incorporating fully before adding next addition. Make sure to scrape down sides of mixing bowl with a rubber spatula as needed. Mix frosting on medium-high speed until stiff but spreadable, about 3 minutes. Use immediately. Makes about 5 cups (1.25 L).