SALT SPRING ISLAND COFFEE-BARBECUED RIBS SERVED WITH SPICED PEMBERTON POTATO WEDGES
Ingredients
Serves 4 to 6
2 tbsp (30 ml) finely ground Salt Spring Island Metta Espresso beans
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) cayenne pepper, plus extra if desired
1 tbsp (15 ml) mustard powder
1 tbsp (15 ml) each, kosher salt and pepper
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) each, garlic and onion powder
1 tsp (5 ml) cocoa powder
2 racks baby back or St. Louis-style ribs, silverskin removed
SALT SPRING ISLAND COFFEE BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) mustard powder
¼ cup (60 ml) brown sugar
1 small onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) Salt Spring Island Metta Espresso, freshly made
½ cup (125 ml) ketchup
¼ cup (60 ml) molasses
SPICED PEMBERTON POTATO WEDGES:
3 lbs (1.5 kg) German Butterball potatoes
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) cayenne pepper
¼ tsp (1 ml) pepper
Instructions
- Mix all dry ingredients together then rub each rack liberally with the dry rub. Marinate in refrigerator overnight or use right away.
- Preheat oven to 200 F (93 C). Place ribs in large baking pan (with sides) and cover with foil. Bake ribs for 7 to 8 hours until very tender but not falling apart. Ribs can be refrigerated for up to 3 days at this point.
- Heat barbecue to low. Grill ribs, basting with Salt Spring Island Coffee Barbecue Sauce and turning every 5 minutes, until ribs are covered with sauce and caramelized, about 20 to 30 minutes. Serve with Spiced Pemberton Potato Wedges.
- To make SALT SPRING ISLAND COFFEE BARBECUE SAUCE: In a medium saucepan over medium heat, simmer all ingredients for about 30 minutes until onions and garlic are cooked and flavours have come together. Purée sauce until smooth. Sauce can be frozen up to 1 month or refrigerated for up to 1 week. Makes 1 cup (250 ml).
- To make SPICED PEMBERTON POTATO WEDGES: Preheat oven to 375 F (190 C). Cut potatoes into 6 to 8 wedges per potato. Toss wedges with remaining ingredients and place on a parchment-lined baking tray. Bake for about 40 minutes, turning halfway through, until wedges are soft on the inside and golden brown and crisp on the outside.
Drink Pairings
STRAWBERRY MARGARITA CAKE
Ingredients
Serves 10
CAKE:
1¾ cups (425 ml) cake and pastry flour
1½ tsp (7 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
1 cup (250 ml) granulated sugar
1 lime, zest only, finely grated
¼ cup (60 ml) unsalted butter, at room temperature
2 large eggs
¼ cup (60 ml) vegetable oil
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) milk
⅓ cup (75 ml) freshly squeezed lime juice
2 oz + 1 oz (60 ml + 30 ml) white tequila, divided
1 ½ oz (45 ml) orange-flavoured liqueur, such as Triple Sec or Grand Marnier, divided
⅓ cup (75 ml) seedless strawberry jam
COCONUT WHIPPED TOPPING:
2 x 14 oz (398 ml) cans full-fat coconut milk, chilled in refrigerator overnight
3 tbsp (45 ml) icing sugar
1 tsp (5 ml) vanilla extract
1 lime, thinly sliced into rounds, for garnish
1½ cup (375 ml) fresh strawberries, for garnish
Instructions
- Preheat oven to 350 F (180 C). Lightly grease a 10-in (25 cm) spring-form pan and set aside.
- In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, mix together sugar and lime zest until blended and very fragrant, about 1 minute. Beat in butter until mixture becomes light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Then beat in oil and vanilla. Gradually add reserved dry ingredients to wet ingredients and stir together until just incorporated. Gradually incorporate milk into batter before adding lime juice, 2 oz (60 ml) tequila, and 1 oz (30 ml) orange liqueur. Mix until batter is uniform and smooth.
- Transfer batter to prepared pan and bake until a toothpick inserted into the centre comes out clean, about 35 to 40 minutes.
- While cake is baking, whisk together remaining 1 oz (30 ml) tequila, ½ oz (15 ml) orange liqueur and strawberry jam.
- When cake is done, remove from oven and place on a rack. Using a skewer or fork, pierce several dozen holes into the top of cake. Slowly pour strawberry mixture evenly over top of cake, allowing it to absorb as you go. Cool cake in spring-form pan to room temperature.
- While cake is cooling, make COCONUT WHIPPED TOPPING: Without shaking, take chilled cans of coconut milk and open them carefully. Pour out as much liquid as possible into a small bowl or container, reserving coconut cream. Save coconut liquid for another use. Place thick, white coconut cream into a large bowl and beat for 1 minute using a hand beater, or in bowl of stand mixer fitted with whisk attachment. Add sugar and continue whipping coconut cream on high until it has increased in volume and forms soft peaks, about 5 to 7 minutes. Beat in vanilla and refrigerate Coconut Whipped Topping for 10 minutes before using.
- Once cake is completely cooled, remove from spring-form pan and carefully transfer to a serving platter. Spread top of cake with Coconut Whipped Topping and decorate with lime slices and fresh strawberries. Serve immediately or refrigerate cake up to 6 hours. Then let sit at room temperature for 30 minutes before serving.
Drink Pairings
WHITE CHOCOLATE AND PEPPERMINT-DIPPED COOKIES
Ingredients
Serves about 20 to 24 cookies
1 cup (250 ml) unsalted butter, softened
1½ cups (375 ml) white sugar
1 egg
1 tsp (5 ml) vanilla extract
½ tsp (2 ml) peppermint extract
2 ¼ cups (532 ml) all purpose flour
½ tsp (2 ml) baking powder
½ tsp (2 ml) kosher salt
1 cup (250 ml) white chocolate
3 candy canes, crushed
Instructions
- Preheat oven to 350 F (180 C). Cream butter and sugar until light and fluffy. Add egg, vanilla and peppermint extracts. Mix until combined.
- Sift flour, baking powder and salt together. Add to butter mixture and mix until combined. Scoop mixture with a tablespoon and roll into balls. Place balls on a parchment-lined cookie sheet and flatten slightly. Bake for about 5 minutes. Rotate the sheet and bake for another 5 to 8 minutes, or until lightly golden on the edges. Remove from oven and cool.
- Melt white chocolate in a bowl over simmering water. Dip half of each cookie in white chocolate and sprinkle with crushed candy canes. Place each cookie on a parchment-lined cookie sheet and let sit until chocolate has set.
Drink Pairings
TAFELSPITZ WITH HORSERADISH CREAM SAUCE
Ingredients
Serves 6
2 medium onions, unpeeled, halved crosswise + 1 peeled and thinly sliced
4 medium carrots, peeled, trimmed and halved
5 small turnips, peeled, trimmed and halved
1 large parsnip, peeled, halved
3 celery stalks, halved
2 leeks, trimmed, washed and cut into 2-in (5 cm) pieces
3 whole parsley sprigs, divided
5 lb (2.25 kg) bottom round rump roast
4 to 5 4-in (10 cm) beef marrow bones
1 tsp (5 ml) whole black peppercorns
3 to 4 tbsp (45 to 60 ml) finely chopped chives, for garnish
HORSERADISH-APPLE SAUCE:
2 Granny Smith apples, peeled, cored and sliced into ½-in (1.25 cm) thick slices
2 to 3 tbsp (30 to 45 ml) finely grated, freshly peeled horseradish root or hot prepared horseradish (not creamed)
1 tbsp (15 ml) olive oil
2 tsp (10 ml) sugar
salt, to taste
Instructions
- Heat a large stock pot over medium-high heat. Add unpeeled onions, cut-side down, and cook, without turning, until blackened, 8 to 10 minutes. Remove and set aside.
- Add 20 cups (5 L) water, cover and bring to a boil. Carefully place a third of the vegetables plus 2 parsley sprigs into pot. Add meat, half of the marrow bones, peppercorns and blackened onions. Return to a boil. Partially cover pot and simmer, skimming foam and fat that surfaces, cooking 2½ to 3½ hours, or until meat is tender. Transfer meat and bones to a dish and cover with plastic wrap to keep warm.
- Strain broth through a double layer of cheesecloth set in a sieve, placed over a bowl. Discard cooked vegetables. Remove any excess fat that surfaces to the top. Return strained broth to large saucepan and season with salt and pepper to taste. Add remaining vegetables and simmer over medium heat until vegetables are just tender. Remove from broth and cut into ½-in (1.25 cm) slices. Transfer to a deep heatproof serving dish and cover to keep warm.
- Remove marrow from reserved bones, discarding bones, and whisk into broth. Strain broth through a double-layer of cheesecloth set in a sieve into a pot. Keep warm over low heat.
- To serve, carve meat across the grain into ½-in (1.25 cm) thick slices and arrange along with the warmed reserved vegetables. Cover with broth. Season to taste and garnish with chopped chives. Serve with horseradish-apple sauce.
- To make HORSERADISH-APPLE SAUCE: Steam apples in a covered steamer basket set over a pot of gently boiling water until soft, about 5 minutes. Or microwave, covered, until soft.
- Place into mixing bowl and mash with horseradish, olive oil, sugar and salt to taste. Set aside to cool.
Drink Pairings
WHITE CHOCOLATE, RASPBERRY AND RUM-SOAKED CITRUS SEMIFREDDO
Ingredients
Serves 6 to 8
1 cup (250 ml) candied citrus (or Christmas cake mix, available at specialty food stores)
½ cup (125 ml) rum or brandy
cooking oil spray
8 oz (250 g) white chocolate, coarsely chopped
5 large egg yolks
¾ cup (175 ml) granulated sugar
1¼ cups (300 ml) whipping cream
1 tsp (5 ml) vanilla extract or 1 vanilla bean, split lengthwise, seeds scraped
1 cup (250 ml) fresh raspberries
fresh raspberries, for garnish
¼ cup (60 ml) candied citrus, for garnish
CANDIED ORANGE PEEL:
1 large orange
1 cup (250 ml) sugar
1 cup (250 ml) water
Instructions
- In a bowl, macerate candied citrus with rum or brandy. Cover and marinate at room temperature for at least 24 hours.
- To make CANDIED ORANGE PEEL, remove peel in long, wide strips, including an equal thickness of pith. Cut into thin juliennes. Bring water and sugar to a boil, then reduce heat. Add the julienned peel and simmer for 30 to 45 minutes, or until peel is soft. Remove and set peel on parchment paper to dry. Reserve infused sugar syrup for other purposes, such as cocktails.
- Spray a 9 x 5-in (2 L) loaf pan with oil and line with plastic wrap with a slight overhang.
- Melt white chocolate in a double boiler, making sure top pan does not touch simmering water. Remove just before it is fully melted and stir until smooth. Set aside.
- Place yolks and sugar in a bowl over a saucepan of simmering water, making sure bottom of bowl does not touch the water. Using an electric mixer or whisk, beat egg yolks and sugar until pale, thick and creamy, about 5 to 7 minutes. Remove bowl from heat and set aside to cool.
- Combine whipping cream and vanilla extract or vanilla seeds in a chilled bowl and beat with an electric mixer until soft peaks form. Drain macerated citrus fruit well, reserving any extra liquid. Save reserved liquid to mix in with the ¼ cup (60 ml) candied orange peel reserved for garnish.
- Gently fold egg yolk mixture into whipped cream, then gently add raspberries and the drained citrus. Pour into loaf pan or mould and seal with plastic wrap. Freeze for 4 to 6 hours or overnight, until well frozen.
- Unmould and cut into slices. Serve on chilled serving plates and garnish with raspberries, candied orange peel or remaining marinated candied citrus.
Drink Pairings
ZUCCHINI AND CARROT SALAD
Ingredients
Serves 4
1 zucchini, shaved thinly on a mandolin or with a vegetable peeler
1 carrot, shaved thinly on a mandolin or with a vegetable peeler
pinch of ground cumin, toasted
pinch of preserved lemon, chopped finely
2 black cured olives, chopped roughly
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
pinch freshly ground pepper
1 tbsp (15 ml) pistachio nuts, toasted and chopped roughly
2 tbsp (30 ml) feta cheese, cubed
2 tbsp (30 ml) mint, roughly chopped
Instructions
- Toss all ingredients in a bowl, except for the pistachio, feta and mint. Adjust seasoning to taste. The preserved lemon, olives and feta are all salty, so you may not need salt.
- Garnish the salad with the pistachios, feta, and mint.
Drink Pairings
WHISKY CINNAMON SWIRL CAKE
Ingredients
Serves 10
DOUGH:
½ cup (125 ml) water
2 tbsp (30 ml) bourbon whisky
2 tbsp (30 ml) 2 percent milk
3 tbsp (45 ml) unsalted butter, at room temperature, plus extra for greasing
2¾ cups (675 ml) all-purpose flour, divided, plus extra for dusting
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) fine sea salt
2¼ tsp (11 ml) instant yeast
1 large egg
FILLING:
3 tbsp (45 ml) unsalted butter, at room temperature
1½ tbsp (22 ml) ground cinnamon
¼ cup (60 ml) light brown sugar
WHISKY GLAZE:
1 cup (250 ml) icing sugar
⅛ tsp (0.5 ml) fine sea salt
1 tbsp (15 ml) 2 percent milk
1 tbsp (15 ml) bourbon whiskey
¼ tsp (1 ml) vanilla extract
¼ tsp (1 ml) finely grated lemon zest
Instructions
- To make DOUGH: In a small saucepan, stir together water, bourbon, milk and butter over medium heat. Stir until butter has melted and mixture is hot to touch.
- In a large bowl, whisk together 2¼ cups (560 ml) flour, sugar, salt and yeast. Stir in bourbon butter mixture and then egg. Add only enough of reserved ½ cup (125 ml) flour, 2 tbsp (30 ml) at a time, to make a soft dough that gently pulls away from sides of bowl.
- Transfer to a lightly floured work surface and knead dough until smooth and elastic, about 3 minutes. Transfer to a lightly greased bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- Meanwhile, make FILLING: Fold butter, cinnamon and brown sugar together in a bowl with a rubber spatula until well combined.
- Grease an 8-in (20 cm) springform pan and line bottom with a round of parchment paper.
- Roll rested dough out on a lightly floured surface to a 12 x 15-in (30 x 38 cm) rectangle. Spread Filling mixture on top. Using a pizza cutter or knife, cut dough into six 2-in (5 cm) wide strips. Loosely roll up 1 strip and place, upright cut-side down, in centre of prepared pan. Taking each additional strip, loosely coil around centre roll, pinching each strip to end of previous one. The dough should not quite fill the whole pan and be loose. Keeping coils loose ensures dough has room to expand as it rises. Cover pan with plastic wrap and set aside in a warm location until doubled in size, about 60 to 90 minutes. While cake is rising, preheat oven to 350 F (180 C).
- Bake cake uncovered for 15 minutes. Then lay a sheet of foil loosely over top to prevent it from becoming too dark, and continue baking another 15 to 20 minutes or until puffed and lightly golden brown. If some coils start to rise out of cake while baking, simply press down with back of a spatula.
- While cake is baking, make WHISKY GLAZE: In a medium bowl, whisk together all glaze ingredients and set aside.
- When cake is done, rest in pan on a wire rack for 10 minutes before removing sides of springform pan and transferring to a serving plate. Just before serving, drizzle with Whisky Glaze. Cake is best served the same day it is made but will keep, refrigerated an airtight container or tightly covered for up to 4 days. Allow to come to room temperature before serving.
Drink Pairings
WHOLE FISH WITH FENNEL AND COUSCOUS
Ingredients
Serves 4
2 fennel bulbs, halved, cored and cut into ½-inch (1.25 cm) slices
1 large onion, halved and cut into thin wedges
3 tbsp (45 ml) extra-virgin olive oil, plus extra for drizzling
2 lemons, 1 zested, then juiced, 1 cut into wedges
pinch saffron threads
1 cup (250 ml) chicken stock
1 cup (250 ml) cous cous
sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) coarsely chopped fresh dill
¼ cup (60 ml) finely chopped flat-leaf parsley
3 tbsp (45 ml) finely chopped mint
3 tbsp (30 ml) toasted pine nuts, divided
2 x 1½ lb whole snapper or sea bass, scaled and cleaned well inside and out
½ lb (250 ml) baby plum tomatoes, halved
2 tbsp (30 ml) currants
parsley sprigs, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Place fennel and onion in a large roasting pan and toss with 2 tbsp (30 ml) olive oil and 1 tbsp (15 ml) lemon juice. Roast in oven for 20 minutes or until almost tender and starting to caramelize.
- Meanwhile, add saffron to the chicken stock and bring to a boil. Stir in cous cous, tightly cover and remove from heat. Set aside for 10 to 15 minutes, then fluff up cous cous with a fork, and add 2 tbsp (30 ml) lemon juice, half the lemon zest, dill, flat-leaf parsley, mint, 1 tbsp (15 ml) pine nuts. Season to taste.
- Rinse fish with cold water inside and out, then pat dry. Slash deeply on both sides of fish and season with salt and pepper and the remaining lemon zest. Stuff cous cous into the cavity of each fish, reserving any leftover for later.
- Mix tomatoes and currants with fennel and onions. Place fish on top and roast for about 30 minutes, or until juices run from the slashes on sides of fish.
- Scatter with remaining pine nuts, then serve from the roasting pan with lemon wedges and garnish with parsley sprigs.
Drink Pairings
SUNCHOKE CONFIT SALAD
Ingredients
Serves 4
NASTURTIUM OIL (OPTIONAL):
2 cups (500 ml) nasturtium leaves
½ cup (125 ml) olive oil
SALAD:
1 lb (500 g) sunchokes
1 cup (250 ml) duck fat or olive oil
1 tbsp (15 ml) white wine vinegar
1 tsp (5 ml) finely minced shallots
¼ cup (60 ml) hazelnut oil
½ cup (125 ml) fresh or frozen, shelled fava beans
1 radish, thinly sliced
2 cups (500 ml) micro greens
½ cup (125 ml) hazelnuts, roasted and skinned
sea salt and freshly ground black pepper, to taste
edible flowers for garnish
Instructions
- To make NASTURTIUM OIL: Place leaves and oil in a blender and process until smooth. Transfer to a non-reactive container and cover. Refrigerate until ready to use.
- To make SALAD: Peel sunchokes and reserve. Pour duck fat or olive oil into a small saucepan and heat over medium-low heat. When warm, add sunchokes and cook, uncovered, for about 1 to 2 hours over low heat (fat/oil temperature 180 to 190 F), until tender. Remove sunchokes from pan and place on cooling rack set over a baking sheet to drain.
- To make vinaigrette, combine white wine vinegar and shallots in a small bowl. Slowly drizzle in hazelnut oil while whisking, until emulsified.
- When sunchokes have cooled, slice and place in a large bowl. Add fava beans, radishes, micro greens and hazelnuts and drizzle with vinaigrette. Toss to coat. Add salt and pepper to taste.
- To serve, divide salad among 4 serving plates, garnish with edible flowers, drizzle a little more dressing around salad and serve. Garnish with dots of Nasturtium Oil.
Drink Pairings
WARM NUGGET AND SMOKED SALMON SALAD
Ingredients
Serves 4 to 6
⅓ cup (75 ml) apple cider vinegar
1½ tsp (7 ml) berry sugar
¼ tsp (1 ml) salt, plus extra
1 small red onion, peeled and thinly sliced
1½ lbs (750 g) red baby potatoes
1 cup (250 ml) snap peas, trimmed
1 cup (250 ml) French beans, trimmed and cut in half on the diagonal
¼ cup (60 ml) sour cream
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) Dijon mustard
freshly ground white pepper
1 cup (250 ml) frozen sweet peas, thawed
1 tbsp (15 ml) chopped fresh tarragon
1 tbsp (15 ml) chopped chervil or parsley leaves
2 tsp (10 ml) chopped fresh dill
¼ lb (125 g) sliced smoked salmon, cut into bite-sized julienne pieces
2 whole green onions, thinly cut on the diagonal, for garnish
lemon wedges, for garnish
Instructions
- In a non-metallic bowl, combine vinegar, sugar and ¼ tsp (1 ml) salt. Stir to dissolve sugar. Add onion and set aside to pickle while preparing remainder of recipe.
- In large saucepan, place potatoes with just enough water to cover. Bring to a boil. Reduce heat and simmer with lid ajar for 15 minutes, or until tender when pierced.
- About 3 to 5 minutes before potatoes have finished cooking, add snap peas and French beans to saucepan. Cover and continue to cook until potatoes are done as you like and peas and beans are tender but still a little crisp.
- While potatoes are cooking, in a small bowl combine sour cream, oil, lemon juice, and Dijon. Whisk to blend adding fresh pepper to taste. Add a little water if dressing seems too thick. Set aside.
- When potatoes, snap peas and beans are done as preferred, drain thoroughly, shaking off as much water as possible. Place in a large bowl along with thawed sweet peas, tarragon, chervil and dill.
- Drain pickled onions, blot dry and add to bowl, along with smoked salmon. Gently fold together to lightly coat.
- Spoon onto serving plates and scatter green onions over top.
- Give dressing another whisk and drizzle over plates. Add a little more salt and pepper to taste, if desired. Serve warm with lemon wedges.