PUMPKIN PAPPARDELLE
Ingredients
Serves 4
½ lb (250 g) rapini or broccolini, rinsed, cut into 1-in (2.5 cm) pieces
4 tbsp (60 ml) unsalted butter, divided
1 tbsp (15 ml) extra-virgin olive oil
1 large red onion, thinly sliced lengthwise
¼ tsp (1 ml) dried red chili flakes
1 lb (500 g) dry pappardelle
½ small sugar pumpkin, about 2 lbs (1 kg), peeled, seeded, cut into ½-in (1.25 cm) dice
4 thyme sprigs
1½ cups (375 ml) water
2 tsp (10 ml) thyme leaves
1 cup (250 ml) pecorino cheese, grated, plus more for serving
½ cup (125 ml) toasted pine nuts
Instructions
- Bring a saucepan of water to a boil. Add rapini or broccolini and blanch for 2 minutes, then transfer to an ice-water bath. Drain well and set aside.
- In a large skillet over medium heat, melt 2 tbsp (30 ml) of butter with olive oil. Add onion and chili flakes and sauté, stirring occasionally, until soft, about 15 minutes. Transfer to a plate and set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1 cup (250 ml) of cooking water. Return pasta to pot.
- While pasta is cooking, return skillet over medium heat and add pumpkin, thyme sprigs and 1½ cups (375 ml) water to skillet. Cover partially and cook, stirring occasionally, until pumpkin is very soft and most water has evaporated, about 6 to 8 minutes.
- To hot pasta, add onion, pumpkin, thyme leaves, pecorino, remaining butter, reserved cooking water and broccolini. Toss to coat, adding more cooking water as needed to loosen sauce. Season. Garnish with toasted pine nuts and serve with extra pecorino cheese.
Drink Pairings
PUMPKIN GINGERBREAD TRIFLE
Ingredients
Serves 8 to 10
GINGERBREAD:
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
1 tbsp (15 ml) ground ginger
½ tsp (2 ml) cinnamon
¼ tsp (1 ml) allspice
½ tsp (2 ml) salt
½ cup (125 ml) butter, softened
1 cup (250 ml) dark brown sugar
1 large egg
½ cup (125 ml) molasses
¾ cup (175 ml) buttermilk
½ cup (125 ml) hot water
PUMPKIN MOUSSE:
¼ cup (60 ml) cold water
1 × ¼ oz (7 g) envelope of gelatin
1 × 14 oz (425 ml) can pumpkin purée
½ cup (125 ml) light brown s
½ tsp (2 ml) nutmeg
½ tsp (2 ml) ground ginger
1 tsp (5 ml) cinnamon
¼ tsp (1 ml) salt
1 cup (250 ml) + 1½ cups (375 ml) whipping cream, divided
½ tsp (2 ml) + 1 tsp (5 ml) vanilla extract, divided
3 tbsp (45 ml) sugar
13 oz (370 g) thin gingersnap cookies, coarsely crushed, reserving ½ cup (125 ml), for garnish
chopped crystallized ginger, for garnish
Instructions
- To make GINGERBREAD: Place oven rack in middle of oven and preheat to 350 F (180 C).
- Grease or butter a 13 x 9-in (3.5 L) baking pan. Line pan with parchment paper, leaving an overhang at both ends.
- In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, allspice and salt.
- In a large bowl, beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Add egg and beat until blended, then beat in molasses and buttermilk. Reduce speed to low and mix in flour mixture until smooth, then add hot water and beat 1 minute.
- Spread batter evenly in pan and bake until a wooden skewer inserted in centre comes out clean, about 35 to 40 minutes. Remove and allow to cool in pan. Lift with parchment paper sides and set onto a cutting board. Cut into 1-in (2.5 cm) cubes with a serrated knife.
- To make PUMPKIN MOUSSE: Place cold water in a small saucepan, sprinkle gelatin over surface and let soften for 1 minute. Stir over low heat until dissolved. Add pumpkin purée, light brown sugar, nutmeg, ground ginger, cinnamon and salt. Mix until smooth and well blended.
- In a medium bowl, with electric beaters, whip 1 cup (250 ml) cream with ½ tsp (2 ml) vanilla extract until soft peaks form then gently fold into pumpkin mixture until well mixed.
- Beat remaining cream, sugar and 1 tsp (5 ml) vanilla extract until soft peaks form.
- To assemble, in a 2 quart (2 L) trifle bowl or deep serving dish, place half the gingerbread cubes, then top with half the crushed gingersnaps. Top gingernaps with half the pumpkin mousse, then half the whipped cream. Repeat layering with all remaining gingerbread, gingersnaps, mousse and cream. Alternatively, divide layers evenly amongst individual deep serving dishes. Chill at least 2 hours before serving. Garnish with sprinkling of candied ginger.
Drink Pairings
BEEF BRISKET WITH CRANBERRY SUCCOTASH
Ingredients
Serves 6
4 lbs (2 kg) beef brisket, trimmed of fat to ¼-in (0.5 cm) thick
salt and freshly ground pepper, to taste
2 tbsp (30 ml) grapeseed oil
2 medium onions, thinly sliced
2 garlic cloves, minced
2 cups (500 ml) unsweetened cranberry juice
1 cup (250 ml) red win
1½ cups (375 ml) beef broth, plus extra
2 rosemary sprigs
2 thyme sprigs
CRANBERRY SUCCOTASH:
1 tbsp (15 ml) grapeseed oil
2 cups (500 ml) fresh corn kernels
1 cup (250 ml) unsweetened, dried cranberries
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) honey
2 tsp (10 ml) red wine vinegar
¼ cup (60 ml) fresh cilantro leaves, finely chopped
salt and freshly ground pepper, to taste
Instructions
- Preheat oven to 275 F (140 C).
- Season trimmed brisket generously with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Sear brisket on all sides until well caramelized. Remove brisket, set aside and lower heat to medium.
- Add onions to Dutch oven and sauté until starting to brown, 5 to 7 minutes. Stir in garlic and cook another minute before adding cranberry juice, red wine, beef broth, rosemary and thyme. Bring mixture to a simmer before adding brisket back to Dutch oven fat-side down. Make sure brisket is at least three quarters covered by liquid, if not, top with additional beef broth. Cover and transfer to oven until brisket is fork-tender, about 3 to 4 hours.
- Once cooked, remove brisket from Dutch oven and set aside to rest. Place Dutch oven back over medium-high heat until sauce has reduced by at least half and has thickened slightly, about 20 to 30 minutes. Strain into a clean saucepan and season to taste with salt and pepper.
- When ready to serve, warm sauce over medium heat. Slice brisket into 1-in (2.5 cm) slices against the grain and transfer to a warmed serving platter. Drizzle brisket with warmed sauce, before topping with Cranberry Succotash. Serve extra sauce alongside.
- To make CRANBERRY SUCCOTASH: In a large frying pan, warm grapeseed oil over medium-high heat. Sauté corn and cranberries until corn is warmed through, about 2 minutes.
- Transfer to a bowl and toss with olive oil, honey, vinegar and cilantro. Season to taste with salt and pepper. Makes about 3 cups (750 ml)
Drink Pairings
CAULIFLOWER AND MUSHROOM TART
Ingredients
Serves 6
½ cup (125 ml) white quinoa
1 cup (250 ml) water
6 large eggs, divided
⅓ cup (75 ml) grated Parmesan
¼ tsp (1 ml) garlic powder
½ tsp (2 ml) dried thyme
½ medium-head cauliflower, cut into florets
2 tbsp (30 ml) grapeseed oil, divided
salt and freshly ground pepper, to taste
8 oz (250 g) mixed mushrooms, trimmed and quartered
½ cup (125 ml) table cream (18%)
1 tbsp (15 ml) finely chopped fresh chives
4 oz (125 g) goat’s cheese, broken into large chunks
Instructions
- Position oven racks in upper and lower thirds of oven and preheat to 375 F (190 C).
- In a medium saucepan, stir together quinoa and water. Bring to a boil over high heat, then reduce to low, covering and cooking until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let sit covered for 5 minutes.
- In a medium bowl, stir together 1 egg, Parmesan, garlic powder and dried thyme. Add cooked quinoa and stir until mixture is well combined. Turn mixture into a lightly oiled 9-in (23 cm) pie plate or tart pan and press into an even layer along bottom and up sides. Bake until crust is lightly golden brown, about 20 minutes. Set aside while preparing filling.
- On a rimmed baking sheet, toss together cauliflower, 1 tbsp (15 ml) oil and a good pinch of salt and pepper. Arrange into a single layer and set aside. On a second rimmed baking sheet, toss together mushrooms, remaining 1 tbsp (15 ml) oil and another pinch of salt and pepper. Place both baking sheets in oven and roast, stirring and rotating pans every 15 minutes, until cauliflower starts to caramelize and mushrooms have released most liquid, about 30 to 35 minutes. Set aside to cool slightly.
- In a medium bowl, whisk together remaining 5 eggs, cream, chives and a pinch of salt and pepper. Fold in roasted cauliflower, mushrooms and goat’s cheese. Transfer mixture into quinoa crust and bake until filling is set, about 30 to 35 minutes. Allow to cool at room temperature for at least 30 minutes before serving. Enjoy warm or at room temperature.
Drink Pairings
BUTTERMILK-BRINED TURKEY
Ingredients
Serves 10
6 tbsp (90 ml) kosher salt
2 tbsp (30 ml) whole black peppercorns
25 sage leaves
4 thyme sprigs
10 garlic cloves, smashed
20 cups (5 L) warm water
8 cups (2 L) cold buttermilk
12 to 13 lb (5.5 to 6 kg) fresh turkey, neck, heart and gizzards removed
¼ cup (60 ml) unsalted butter, at room temperature
CRANBERRY GRAVY:
12 oz (340 g) bag cranberries, fresh or frozen
¾ cup (175 ml) granulated sugar
1 cup (250 ml) water
3 tbsp (45 ml) butter or turkey pan drippings
3 tbsp (45 ml) all-purpose flour
1 cup (250 ml) port
3 cups (750 ml) turkey or chicken stock
salt and freshly ground pepper, to taste
Instructions
- In a large stock pot big enough to hold the turkey, stir together salt, peppercorns, sage, thyme, garlic and warm water. Stir until salt dissolves. Add buttermilk and stir to combine.
- Rinse turkey inside and out with cold water and carefully place in stock pot containing brine. Turkey should be fully submerged, if not, add extra cold water to cover. Cover with a lid and refrigerate for 24 hours.
- When ready to cook turkey, remove from brine and discard brine. Rinse turkey inside and out with cold water and pat dry with paper towels. Trim off and discard any excess fat before trussing turkey, if desired, using kitchen twine. Place turkey, breast-side up, on a rack in a large roasting pan. Rub skin evenly with butter. Let turkey stand at room temperature for 1 hour.
- Meanwhile, place oven rack in lower third of oven and preheat to 400 F (200 C).
- Roast turkey for 30 minutes. Reduce oven temperature to 325 F (170 C) and continue roasting, basting every 30 minutes with pan juices. If breast begins to cook too quickly, tent it loosely with aluminum foil. After 2 hours of total roasting time, begin testing for doneness using an instant-read thermometer inserted in thickest part of breast and thigh, away from bone. Breast should register 165 F (75 C) and thigh 175 F (80 C). Total roasting time should be about 3 hours.
- Transfer turkey to a carving board and let rest for 20 to 30 minutes before carving. Serve with Cranberry Gravy and thanksgiving side dishes as desired.
- To make CRANBERRY GRAVY: In a saucepan, cook cranberries, sugar and water over medium heat, stirring often, until sugar is melted and cranberries burst. In a blender, in batches if necessary, purée cranberry mixture until smooth. Transfer to a bowl and set aside.
- In a large saucepan melt butter over medium-low heat. Whisk in flour and cook, whisking, until lightly browned, about 3 minutes. Whisk in port and stock in a steady stream before adding cranberry mixture. Boil gravy, whisking occasionally, until reduced to about 5 cups (1.25 L), 15 to 20 minutes, and strain through a sieve into a clean saucepan. Season gravy with salt and pepper. Keep warm until ready to serve. Makes about 5 cups (1.25 L).
Drink Pairings
BOURBON CHAI LATTES
Ingredients
Serves 4 to 6
2 cups (500 ml) water
3 black tea bags
3 tbsp (45 ml) honey or agave syrup
4 green cardamom pods
4 whole allspice
4 black peppercorns
4 cloves
2 star anise
1 broken cinnamon stick
1-in (1.25 cm) piece fresh ginger root, peeled and shaved
1 vanilla bean, split, seeds scraped out
½ cup (125 ml) bourbon
2 cups (500 ml) unflavoured almond milk, preferably organic
1 x 14 oz (398 ml) can full fat coconut milk
freshly grated nutmeg, for garnish
Instructions
- In a saucepan, combine water with tea bags, honey or agave, spices, ginger root and vanilla bean seeds. Bring to a simmer. Cover and continue to simmer for 5 minutes for flavours to blend. Strain liquid into a warmed teapot or jug for pouring. Add bourbon. Set aside.
- In a saucepan, warm almond milk and coconut milk until it begins to steam and bubble around edges. Remove from heat. Transfer to a blender. Whirl until foamy.
- Pour equal amounts of chai tea into four large, warmed glass mugs. Add equal amounts steamed milk. Spoon excess foam on top and garnish with freshly grated nutmeg.
Featuring
CINNAMON-SPICED BEAR PAWS
Ingredients
Serves 18 bear paws
FILLING:
1½ cups (375 ml) blanched almonds
2 cups (500 ml) icing sugar
2 egg whites
1 tsp (5 ml) cardamom
½ tsp (2 ml) cinnamon
½ tsp (2 ml) almond extract
DOUGH:
5 cups (1.25 L) all-purpose flour, divided, plus extra for rolling surface
1½ cups (375 ml) cold butter, diced
1 × ¼ oz (7 g) package traditional active dry yeast
1¼ cup (310 ml) half and half cream (10%)
⅓ cup (75 ml) granulated sugar
¼ tsp (1 ml) salt
2 eggs, divided
½ cup (125 ml) sliced raw almonds
¼ cup (60 ml) coarse raw sugar
CREAM CHEESE DRIZZLE:
¼ cup (60 ml) plain full fat cream cheese, at room temperature
2 tbsp (30 ml) unsalted butter, softened
¾ cup (175 ml) icing sugar, sifted
1 to 2 tbsp (15 to 30 ml) milk
Instructions
- To make FILLING: Combine almonds in a high-speed blender or food processor. Whirl until coarsely ground. Add remaining Filling ingredients and continue to whirl until blended, but almonds are still coarse. Remove to a container, cover and refrigerate until ready to use. Can be refrigerated for several days or up to a week.
- To make DOUGH: In a food processor, combine 3 cups (750 ml) flour and the butter. Pulse just until mixture is slightly shaggy with pebbles of butter remaining. Refrigerate.
- In a large bowl, combine remaining flour and yeast. Stir and set aside.
- In a medium saucepan combine cream, sugar and salt. Heat just until it registers 125 F (52 C) on a thermometer. Add to large bowl containing flour and yeast along with 1 egg. Whisk until smooth. Then add refrigerated cold butter and flour mixture and stir in just until blended but not smooth. Dough will be very loose.
- Generously flour a kitchen surface. Transfer dough to floured surface. With a floured rolling pin, roll out dough on floured surface into a 12 x 21-in (30 x 53 cm) rectangle. Taking the 12-in (30 cm) side, fold ⅓ of dough to centre. Repeat with other 12-in (30 cm) side forming a 7 x 12-in (18 x 30 cm) rectangle. Repeat rolling and folding two more times adding more flour as needed. Gently wrap in parchment and refrigerate for a minimum of 4 hours or until dough feels firm.
- When dough is firm, place on a generously floured work surface and cut in half. Roll each half into a 12-in (30 cm) square. Cut each square into 4 x 12-in (10 x 30 cm) strips. Pipe equal amounts of filling down centre of each strip. Fold long edge of strips over filling and press cut edges together to seal.
- Cut each strip into 4-in (10 cm) pieces. Using kitchen shears, cut three or four slits in each piece to within ½-in (1.25 cm) of folds. Place 1-in (2.5 cm) apart on parchment-lined baking sheets. Cover and set aside in a warm place for about 1 hour or until slightly puffed
- Preheat oven to 375 F (190 C). In a measuring cup combine remaining egg with 1 tbsp (15 ml) water. Whisk to blend and brush over each pastry. Sprinkle with sliced almonds and raw sugar. Bake in oven for 18 to 20 minutes or until nicely puffed and golden. Remove to a rack to cool.
- To make CREAM CHEESE DRIZZLE: While paws are cooling, prepare Cream Cheese Drizzle. In bowl of an electric mixer, combine cream cheese and butter. Beat until smooth. Beat in icing sugar and milk. Mixture should be thin enough to drizzle over baked paws.
- Transfer to a piping bag or squeeze tube and pipe a thin zigzag drizzle over each Paw and serve.
Drink Pairings
NORTH AFRICAN CHICKEN TAGINE
Ingredients
Serves 6
3 tbsp (45 ml) olive oil
4 bone-in chicken thighs
2 bone-in chicken breasts, halved
salt and freshly ground pepper, to taste
1 large sweet onion, diced
4 large garlic cloves, minced
1-in (2.5 cm) fresh ginger, peeled and finely minced
2 cups (500 ml) chicken stock
1 tsp (5 ml) each black peppercorn, cumin seeds, whole coriander, crushed red chilies
1 tbsp (15 ml) turmeric
2 tsp (10 ml) sweet or hot paprika
1 tsp (5 ml) saffron threads
2 cups (500 ml) cubed butternut squash
1 preserved lemon, coarsely chopped and pitted
½ cup (125 ml) dried apricots, halved
3 whole star anise
2 cinnamon sticks
1 tbsp (15 ml) liquid honey
1 cup (250 ml) frozen green chickpeas, thawed
¾ cup (175 ml) small green olives, such as Castelvetrano
2 firm Roma tomatoes, coarsely chopped
¼ cup (60 ml) each coarsely chopped cilantro and mint
herbed couscous, to serve (optional)
Instructions
- Preheat oven to 350 F (180 C).
- Heat oil in a large, deep Dutch oven with a tight-fitting lid. Skin chicken if desired. Season chicken with salt and pepper and lightly brown a couple pieces at a time in hot oil. Transfer to a large plate.
- Add diced onion, garlic and ginger to oil remaining in pan. Sauté until soft and onion is translucent. Stir in stock. Remove from heat and return chicken pieces to Dutch oven along with any juices that may have collected on plate. Set aside.
- In a small, heavy-bottomed dry saucepan combine peppercorns, cumin, coriander and crushed red chilies. Toast mixture over medium heat until it begins to smoke, about 2 minutes. Transfer to a small spice grinder or a mortar and pestle. Add turmeric, paprika and saffron. Grind to a fine powder. Sprinkle over chicken and turn chicken several times with tongs to evenly disperse spices.
- Add butternut squash, lemon, apricots, star anise, cinnamon sticks and honey to chicken. Cover tightly and bake in centre of preheated oven for 30 minutes. Stir in chickpeas, olives and tomatoes. Return to oven. Continue to bake, covered, for 15 more minutes or until piping hot and chicken is fully cooked. Transfer to a deep, warmed tagine dish to serve. Season with additional salt and pepper, to taste. Sprinkle with chopped cilantro and mint and serve over herbed couscous. Optional, serve with dollops of plain yogurt and prepared harissa sauce.
Drink Pairings
MAPLE CINNAMON-SPICED GLAZED HAM
Ingredients
Serves 12
8¾ lb (4 kg) cured bone-in or boneless ham leg roast
2 cups (500 ml) maple syrup
2 tbsp (30 ml) canola oil
2 tbsp (30 ml) cinnamon
1 tbsp (15 ml) ground ginger
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) soy sauce
1 tsp (5 ml) whole cloves
1 tsp (5 ml) hot sauce
½ cup (125 ml) coarsely ground raw almonds, for crust
roasted vegetables, to serve
leafy greens (optional)
Instructions
- Preheat oven to 325 F (170 C).
- Using a sharp knife, slice away skin from fat layer of roast. (Alternatively, ask butcher to remove skin from meat.) Gently score fat in a crisscross diamond design making sure score marks are no deeper than ⅛-in (0.25 cm). Roast should split apart only slightly during baking to allow glaze to evenly coat meat. Place roast on a rack in a shallow roasting pan.
- In a small saucepan, add remaining ingredients except ground almonds. Bring to a gentle boil and simmer for 5 minutes for flavours to blend and mixture to become syrupy. Strain sauce to remove cloves. Brush half the sauce over top and sides of roast. Set remaining sauce aside and keep warm.
- Bake roast in centre of preheated oven for 18 to 20 minutes per lb (500 g), or until a meat thermometer inserted into meat registers 140 F (60 C). Baste with sauce a few more times during roasting. (An 8¾ lb (4 kg) roast should take about 2½ hours.) 20 minutes before roast is done, sprinkle with ground almonds to form a nice crust.
- Remove from oven and let roast rest for 10 minutes before slicing and transferring to a heated platter. Garnish platter with roasted vegetables and leafy greens and serve with starch of choice.
Drink Pairings
CHICKEN SCHNITZEL SERVED WITH CUCUMBER DILL SALAD AND APPLE CRANBERRY COMPOTE
Ingredients
Serves 4
4 x 6 oz (180 g) chicken breasts, pounded ⅛-in (0.25 cm) thick schnitzel-style cutlets
1 cup (250 ml) all-purpose flour
salt and freshly ground pepper
2 tbsp (30 ml) German-style hot mustard
3 large eggs
2 cups (500 ml) dried breadcrumbs
½ cup (125 ml) canola oil, divided
½ cup (125 ml) unsalted butter, divided
chopped flat leaf parsley, for garnish
CUCUMBER DILL SALAD:
2 English cucumbers, about 2 lbs (1 kg)
⅓ cup (75 ml) plain 3% Greek yogurt
3 tbsp (45 ml) finely chopped fresh dill
1 tbsp (15 ml) rice vinegar or lemon juice
½ tsp (2 ml) sugar
½ tsp (2 ml) salt
¼ tsp (1 ml) freshly ground pepper
½ garlic clove, finely grated, or to taste
1 bunch of radishes, rinsed, dried, trimmed and thinly sliced
APPLE CRANBERRY COMPOTE:
1 medium navel orange
1 tbsp (15 ml) vegetable oil
½ small onion, finely chopped
1 celery rib, cut into ¼-in (0.5 cm) dice
1 tbsp (15 ml) finely chopped ginger
1 x 12 oz (360 g) bag cranberries, fresh or frozen
2 medium Granny Smith apples, peeled and cut into 1-in (2.5 cm) pieces
½ tsp (2 ml) cinnamon
½ tsp (2 ml) dried red chili flakes
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
¾ cup (175 ml) sugar
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) whole grainy mustard
Instructions
- Lightly season each thin chicken cutlet with salt and pepper. Set up a breading station: in a shallow baking dish, mix together flour with ¼ tsp (1 ml) each salt and pepper. In another baking dish, whisk together eggs and mustard. In a third baking dish, combine breadcrumbs with ¼ tsp (1 ml) each of salt and pepper.
- Dredge each chicken cutlet first in flour, covering well and shaking off excess, then in egg-mustard mixture, and lastly in breadcrumbs, making sure each cutlet is evenly coated. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.
- Preheat oven to 300 F (150 C).
- Heat 2 tbsp (30 ml) of oil with 2 tbsp (30 ml) of butter over medium-high heat. When it starts to bubble, add one of the breaded cutlets and cook until golden brown on both sides, flipping once, moving pan constantly, about 3 to 4 minutes in total. Transfer to a baking sheet fitted with a baking rack, season with salt and pepper and keep warm in oven. Repeat with remaining cutlets, making sure to wipe out pan with paper towel, using new oil and butter each time.
- Serve each Chicken Schnitzel with Cucumber Dill Salad and Apple Cranberry Compote (recipes follow).
- To make CUCUMBER DILL SALAD: Halve cucumbers lengthwise, scoop out seeds and slice into half-moons.
- In a medium bowl combine yogurt, dill, rice vinegar or lemon juice, sugar, salt, pepper and garlic. Add cucumber and radishes and toss with yogurt-dill mixture until well combined. Season to taste.
- To make APPLE CRANBERRY COMPOTE: Grate peel of orange and set aside. Peel and discard pith. Separate orange into sections and add to food processor. Set aside.
- Heat oil in a saucepan over medium heat. Add onion, celery, ginger and sauté until soft, 2 to 3 minutes. Add cranberries, apple, spices, sugar, cider vinegar, reserved orange and grated peel. Bring to a boil, lower temperature and simmer for 20 to 30 minutes or until thick, stirring occasionally. Remove and allow to cool. Stir in mustard to mix well. Store refrigerated in an airtight container up to a month. Makes about 4 cups (1 L).