SPOOKTACULAR VODKA POPS
Ingredients
Serves 12 pops
¼ cup (60 ml) water
1½ cups (375 ml) granulated sugar
¼ cup (60 ml) light corn syrup
¼ cup (60 ml) vodka
½ tsp (2 ml) clear flavouring of choice (clear vanilla, peppermint, cinnamon, etc.)
red gel food colouring (optional)
gold leaf flakes (optional)
Instructions
- Place twelve 2½-in (6.25 cm) lollipop moulds on baking trays and lightly oil with a flavourless oil, such as grapeseed oil. Have red food colouring, gold leaf flakes and lollipop sticks ready. Alternatively, line three baking trays with silicone mats and set aside.
- In a large 3 L (12 cup) saucepan, stir together water, sugar and corn syrup over medium-high heat until sugar has dissolved. Without stirring, allow mixture to come to a boil. Boil until mixture reaches 300 F (150 C) on a candy thermometer. Add vodka and flavouring of choice, stirring just to incorporate, before letting mixture return to 300 F (150 C).
- Working quickly, remove sugar mixture from heat. One at a time, pour into cavities of half the lollipop moulds. After a few seconds, swirl a lollipop stick dipped in food colouring around in mould to make a marbling effect in each. Place lollipop stick in centre of each mould and twist 180 degrees so that it is fully covered in syrup.
- Once half the syrup is used up, if using, stir in some gold leaf flakes before pouring into remaining moulds. Repeat placing lollipop stick in centre of each mould before twisting 180 degrees so that it is fully covered in syrup. Let cool completely at room temperature, about 3 hours. If using silicone mats, simply pour rounds of hot sugar mixture until desired size is reached and decorate as described above.
- Remove lollipops from moulds and store in an airtight container, preferably overnight, allowing flavours to develop.
Drink Pairings
SQUID INK PESTO PASTA BITES WITH SPICY PRAWNS
Ingredients
Serves 18 pasta bites
¼ cup (60 ml) pine nuts
2 garlic cloves, crushed
½ cup (125 ml) packed fresh basil leaves, plus extra for garnish
½ cup (125 ml) packed fresh spinach
¼ cup (60 ml) grated Parmesan
¼ cup (60 ml) extra-virgin olive oil, plus extra, as needed
½ lb (250 g) squid ink spaghetti
basil leaves, for garnish
SPICY PRAWNS:
½ cup (125 ml) olive oil
1 lemon, zested and juiced
1 tsp (5 ml) salt
2 tsp (10 ml) dried basil
1 tsp (5 ml) dried oregano
½ tsp (2 ml) dried thyme
¼ cup (60 ml) flat leaf parsley
2 garlic cloves, minced
½ tsp (2 ml) smoked paprika
1 tbsp (15 ml) chili powder
18 large prawns, tails peeled
Instructions
- Bring a large pot of salted water to a boil.
- In a food processor, pulse together pine nuts and garlic until finely chopped. Scrape down sides of processor with a rubber spatula, as needed. Add basil, spinach and Parmesan and continue to pulse until basil and spinach are roughly chopped. With motor running, slowly drizzle in olive oil until a slightly chunky pesto sauce forms. If mixture is too dry, add additional oil, 1 tbsp (15 ml) at a time, until desired consistency is achieved. Transfer to a bowl and set aside.
- Cook pasta to al dente according to package directions. Drain and reserve ¼ cup (60 ml) cooking liquid. Place pasta back in pot and stir in pesto. If pesto is not covering pasta evenly, add reserved pasta water 1 tbsp (15 ml) at a time.
- To serve, swirl a few strands of pasta onto serving forks. Spear a Spicy Prawn onto end of each and place forks in a row on a serving platter. Garnish with basil. Serve warm or at room temperature.
- To make SPICY PRAWNS: In large bowl, whisk together olive oil, lemon zest and juice, salt, basil, oregano, thyme, parsley, garlic, paprika and chili powder. Place prawns in marinade, toss to coat and refrigerate for at least 2 hours.
- Preheat broiler. Line a baking tray with tin foil and set aside.
- Remove prawns from marinade and place in a single layer on prepared baking tray. Broil prawns, turning once, until pink and firm, about 3 minutes total. Transfer to a plate.
Drink Pairings
RED PEPPER DEVILISH EGGS
Ingredients
Serves 16 devilish eggs
8 large eggs, at room temperature
¼ cup (60 ml) chopped roasted red peppers
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) Sriracha
¼ tsp (1 ml) sweet paprika, plus extra for garnish
salt and freshly ground pepper, to taste
3 to 5 fresh chives, cut into ½-in (1.25 cm) lengths
Instructions
- Place eggs in a single layer in a large saucepan. Cover eggs with 2-in (5 cm) of water and bring to a boil over high heat, then cover, remove saucepan from heat, and let stand for 10 minutes. Drain eggs and place under cold running water until just cool enough to handle. Tap eggs to break shells and peel. Discard shells.
- Slice eggs in half lengthwise, and carefully remove yolks.
- In a food processor, combine yolks, red peppers, mayonnaise, chili sauce and paprika until smooth. Season to taste with salt and pepper.
- Transfer mixture to a pastry bag fitted with a large round tip. Pipe about 1 tbsp (15 ml) round of filling into centre of each egg white. If desired, drag fork tines along filling to resemble a pumpkin and set a piece of chive diagonally into filling to resemble a stem. Sprinkle with paprika before transferring to a serving platter. Serve immediately or cover and refrigerate for up to 4 hours.
Drink Pairings
SWAMP DIP
Ingredients
Serves 12 (approximately)
¼ cup (60 ml) unsalted butter
½ cup (125 ml) chopped onion
½ cup (125 ml) chopped red pepper
4 garlic cloves, minced
10 oz (283 g) frozen chopped spinach, thawed and drained
1 × 14 oz (398 ml) canned artichoke hearts, drained and chopped
1 cup (250 ml) sour cream
4 oz (125 g) cream cheese, at room temperature
1 cup (250 ml) shredded partly-skim mozzarella cheese
⅔ cups (150 ml) grated Parmesan
1 tsp (5 ml) hot sauce (optional)
salt and freshly ground pepper, to taste
marble rye toast points, crackers or sliced vegetables, to serve
Instructions
- Preheat oven to 350 F (180 C).
- In a large frying pan, melt butter over medium heat. Add onion, red pepper and garlic. Cook, stirring occasionally, until onions are softened, about 5 minutes.
- In a large bowl, stir together spinach, artichokes, onion mixture, sour cream, cream cheese, mozzarella, Parmesan and hot sauce (if using) until well combined. Season to taste with salt and pepper. Transfer to an ovenproof dish and bake until cheese is melted, about 25 minutes. Serve while warm with rye toast points, crackers or vegetables.
Drink Pairings
BLOODY MARY SOUP SHOTS
Ingredients
Serves 20 soup shots
1 × 28 oz (796 g) canned chopped tomatoes, unsalted
2 green onions, trimmed and chopped
1 celery stalk
½ cup (125 ml) reduced salt chicken stock
2 tbsp (30 ml) Worcestershire sauce
1 tbsp (15 ml) prepared horseradish
2 tbsp (30 ml) vodka
1 tbsp (15 ml) lemon juice
salt and freshly ground pepper, to taste
½ cup (125 ml) sour cream, for serving
2 tbsp (30 ml) 2% milk, plus extra as needed, for serving
Instructions
- In a blender, combine tomatoes with juice, green onions, celery, stock, Worcestershire, horseradish, vodka and lemon juice until smooth. If soup is too thick, thin with additional stock or water 1 tbsp (15 ml) at a time. Season soup to taste with salt and pepper. Transfer to a pitcher and refrigerate until cold.
- Just before serving, in a small bowl, whisk together sour cream and milk. If mixture is not easily pourable, add an additional 1 to 2 tsp (5 to 10 ml) of milk. Transfer to a squeeze bottle or a resealable plastic bag with a small hole cut from one corner.
- When ready to serve, pour Bloody Mary soup into small serving glasses. Squeeze a small coil of sour cream mixture onto soup. With a toothpick or paring knife, drag lines from centre out to create a spider web design. Enjoy soup chilled.
Drink Pairings
CAULIFLOWER AND HERBED BARLEY SALAD
Ingredients
Serves 4
1 large head cauliflower
6 tbsp (90 ml) olive oil, divided
salt and freshly ground pepper, to taste
½ cup (125 ml) pearled barley
4 cups (1 L) water
2 tsp (10 ml) lemon zest
3 tbsp (45 ml) lemon juice or unseasoned rice wine vinegar
1 tsp (5 ml) grainy mustard
1 tsp (5 ml) Dijon mustard
1 × 15 oz (425 g) can butter beans, rinsed and drained
½ cup (125 ml) flat leaf parsley, divided
2 tbsp (30 ml) tarragon leaves, div
1 tbsp (15 ml) minced chives
⅓ cup (75 ml) roughly chopped toasted pecans
Instructions
- Preheat oven to 350 F (180 C).
- Toss cauliflower with 1 tbsp (15 ml) oil and spread out in a single layer on a baking sheet. Season with salt and pepper. Roast, turning with a spatula halfway through, until florets are golden brown and slightly crisp on outside, about 30 minutes.
- Place barley and water in a large saucepan. Season with a pinch of salt. Bring to a boil over medium-high heat and cook until tender, 25 to 30 minutes. Drain and set aside.
- Meanwhile, in a medium bowl, whisk together lemon zest and juice, mustards and remaining 5 tbsp (75 ml) oil until emulsified. Season dressing with salt and pepper to taste.
- When ready to serve, in a large bowl combine warm cauliflower and barley, beans, ¼ cup (60 ml) parsley, 1 tbsp (15 ml) tarragon, chives and half the dressing. Toss to combine and season to taste with salt and pepper. Divide salad among warmed bowls or a large serving bowl and drizzle with remaining dressing. Garnish with remaining ¼ cup (60 ml) parsley, 1 tbsp (15 ml) tarragon and toasted pecans. Serve while warm.
Drink Pairings
WARM PRAWN AND ESCAROLE SALAD
Ingredients
Serves 4
1 cup (250 ml) quinoa
2 cups (500 ml) water
salt and freshly ground pepper, to taste
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
2 tsp (10 ml) fish sauce
8 radishes, trimmed and cut into thin wedges
1¼ lbs (625 g) large prawns, peeled and deveined
1 large head escarole, torn into large pieces, about 10 cups (2.5 L)
3 tbsp (45 ml) grated Parmesan, divided
1 tbsp (15 ml) lemon juice
1 lemon, cut into wedges, to serve
Instructions
- Place quinoa in a fine mesh sieve and rinse well under cold water for a couple of minutes, agitating seeds with your hands.
- In a medium saucepan over mediumhigh heat, stir together quinoa, water and a pinch of salt. Bring to a boil before turning heat to medium-low, covering and letting quinoa simmer until all water is absorbed, about 15 minutes. Fluff with a fork, cover and keep warm until ready to serve.
- In a large skillet over medium heat, melt butter with oil, then add garlic and cook, stirring constantly, until fragrant, but not brown, about 30 seconds. Stir in fish sauce.
- Increase heat to medium-high and add radishes and prawns. Sauté until radishes are crisp-tender and prawns are almost cooked through, about 2 to 4 minutes. Stir in half of escarole and season with a pinch of salt and pepper. Toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until beginning to wilt, about another minute. Remove pan from heat and add in 1½ tbsp (22 ml) Parmesan and lemon juice. Toss until well combined. Season to taste with salt and pepper.
- To serve, divide quinoa among serving plates and top with Warm Prawn and Escarole Salad. Garnish with a sprinkle of remaining Parmesan cheese, black pepper and a lemon wedge.
Drink Pairings
CHARRED BROCCOLI SALAD
Ingredients
Serves 8
3 cups (750 ml) roughly torn 1-in (2.5 cm) pieces of country loaf
2 tbsp (30 ml) + ½ cup (125 ml) olive oil, divided
1 tsp (5 ml) garlic powder
1 tsp (5 ml) dried thyme
salt and freshly ground pepper, to taste
1 large yellow onion, minced
1 large carrot, minced
1 celery stalk, minced
4 jalapeños or Fresno chilies, sliced into thin rounds and seeded
3 lbs (1.5 kg) broccoli, cut into florets
4 anchovy fillets packed in oil, drained, roughly chopped
½ cup (125 ml) white wine
½ cup (125 ml) mint leaves
Instructions
- On a rimmed baking sheet, toss together bread, 2 tbsp (30 ml) olive oil, garlic powder, dried thyme and a pinch each of salt and pepper. Set aside.
- In a medium saucepan, heat ¼ cup (60 ml) olive oil over medium heat. Add onion, carrot, celery, chilies and a pinch of salt. Cook, stirring occasionally, until vegetables are very soft, but not brown, about 12 to 15 minutes. Remove saucepan from heat and set aside to cool to room temperature.
- Place oven racks in top and bottom thirds of oven and preheat to 425 F (220 C). Place a roasting pan on bottom oven rack while oven is preheating.
- In a large bowl, toss together broccoli and ¼ cup (60 ml) olive oil. Place in preheated roasting pan and roast, stirring every 10 minutes until deeply browned on at least one side. Stir in cooled vegetable mixture, anchovies and wine. Roast, stirring once halfway through cooking time, until broccoli is tender and liquid is mostly evaporated, about 25 to 30 minutes. Season to taste with salt and pepper.
- While broccoli is roasting, place baking sheet with bread in oven on top rack until golden and crisp, about 8 to 12 minutes.
- To serve, layer broccoli mixture, croutons and mint together in a large serving bowl or among warm salad bowls. Serve immediately.
Drink Pairings
ROASTED YAM SALAD WITH CITRUS-MISO PORK
Ingredients
Serves 4
3 cups (750 ml) diced yam, ½-in (1.25 cm) dice
5 tbsp (75 ml) olive oil, divided, plus extra as needed
salt and freshly ground pepper, to taste
1 large head radicchio, trimmed, cut into 8 wedges
4 to 6 Shanghai baby bok choy, trimmed and halved
2 tbsp (30 ml) unseasoned rice vinegar
½ tsp (2 ml) honey
2 tbsp (30 ml) nutritional yeast
3 green onions, white and light green parts only, thinly sliced
¼ cup (60 ml) roughly chopped unsalted, roasted peanuts
CITRUS-MISO PORK:
¼ cup (60 ml) orange juice
2 tbsp (30 ml) orange marmalade
2 tbsp (30 ml) white miso paste
1 tsp (5 ml) minced ginger
2 garlic cloves, minced
2 tbsp (30 ml) grapeseed oil, divided
1¼ lbs (625 g) pork tenderloin, trimmed of 1¼ lbs (625 g) pork tenderloin, trimmed of any excess fat or silver skin
Instructions
- Place a rimmed baking sheet in oven and preheat to 400 F (200 C).
- In a bowl, toss together yams, 2 tbsp (30 ml) oil and a pinch of salt and pepper. Tumble onto preheated tray in a single layer and roast, tossing every 10 minutes or so, until they start to caramelize and become tender, about 30 minutes total.
- Meanwhile, preheat 1 tbsp (15 ml) oil in a large frying pan over medium-high heat. Add half the radicchio wedges and cook until caramelized and crisp-tender on both cut surfaces, about 1 minute per side. Transfer to a plate and lightly season with salt and pepper. Repeat cooking remaining radicchio, adding more oil to frying pan if needed.
- Using same frying pan, add 1 tbsp (15 ml) oil and let warm over mediumhigh heat. Add half the bok choy halves and cook until caramelized and crisp-tender, 1 to 2 minute. Transfer to a plate and lightly season with salt and pepper. Repeat cooking remaining bok choy, adding more oil to frying pan if needed.
- In a large bowl, whisk together remaining 1 tbsp (15 ml) oil, rice vinegar, honey and nutritional yeast. Add warm roasted yams and gently toss to coat.
- Arrange warm radicchio and bok choy on a serving platter and sprinkle with warm, dressing coated yams. Drizzle with any remaining dressing, garnish with green onions, peanuts and additional nutritional yeast, if desired. Serve while warm with Citrus-Miso Pork alongside.
- To make CITRUS-MISO PORK: Preheat oven to 400 F (200 C).
- In a bowl, whisk together orange juice, marmalade, miso, ginger, garlic and 1 tbsp (15 ml) oil until well combined. Transfer to a resealable plastic bag before adding pork, sealing bag and coating tenderloin completely in marinade. Refrigerate for at least 1 hour or up to 8 hours.
- Remove pork from marinade and set aside. Transfer marinade to a small saucepan, bring to a boil over medium-high heat and allow to cook for 3 to 5 minutes, or until slightly reduced and thickened.
- In a large ovenproof frying pan, heat remaining 1 tbsp (15 ml) oil over mediumhigh heat. Sear pork all over. This will happen fast due to marmalade in marinade. Brush pork with some warm marinade before transferring frying pan to oven. Roast pork until cooked through with just a hint of pink remaining, about 16 minutes. Transfer pork to a cutting board, brush with some more marinade and let rest for 5 minutes before carving crosswise into slices. Serve drizzled with remaining miso marinade, alongside Roasted Yam Salad.
Drink Pairings
PUMPKIN AND CORNMEAL BREAD WITH WHISKY-SOAKED CRANBERRIES
Ingredients
Serves 2 loaves
WHISKY SOAKED CRANBERRIES:
1 cup (250 ml) dried cranberries
½ cup (125 ml) boiling water
2 tbsp (30 ml) whisky
PUMPKIN SEED STREUSEL:
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) firmly packed yellow sugar
4 tbsp (60 ml) melted butter
¼ cup (60 ml) pumpkin seeds
PUMPKIN AND CORNMEAL BREAD:
1½ cups (375 ml) firmly packed dark brown sugar
1 cup (250 ml) vegetable oil
3 large eggs
1 x 15 oz (425 ml) can pumpkin purée
3 cups (750 ml) all-purpose flour
½ cup (125 ml) fine yellow cornmeal
1 tsp (5 ml) each ground cloves, cinnamon, ground ginger, nutmeg
½ tsp (2 ml) ground cardamom
1 tsp (5 ml) baking soda
½ tsp (2 ml) salt
2 tsp (10 ml) baking powder
1½ tsp (7 ml) vanilla extract
1 cup (250 ml) chopped walnuts (optional)
Instructions
- To make WHISKY SOAKED CRANBERRIES: Mix together dried cranberries, boiling water and whisky. Allow to soak for up to 1 hour or until softened. Drain well and set cranberries aside.
- To make PUMPKIN SEED STREUSEL: To make streusel, mix together flour, yellow sugar, melted butter and pumpkin seeds until a crumbled texture. Set aside.
- To make PUMPKIN AND CORNMEAL BREAD: Preheat oven to 350 F (180 C). Butter and flour two 9 x 5-in (2 L) loaf pans.
- In a large bowl, with an electric mixer, beat dark sugar and oil until fluffy. Mix in eggs and pumpkin until smooth and well mixed.
- In another large bowl, mix together flour, cornmeal, spices, baking soda, salt and baking powder. Slowly fold into pumpkin mixture in two additions. Stir in Whisky Soaked Cranberries and walnuts, if using.
- Divide batter equally between prepared pans. Divide streusel and sprinkle on top of each loaf. Bake until a wooden skewer inserted into centre comes out clean, about 1 hour. Remove from oven and allow to cool on baking racks 10 minutes. Using a sharp knife, cut around edges of loaves and turn out onto racks and cool completely.