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
THAI SEAFOOD SALAD
Ingredients
Serves 4
DRESSING:
6 tbsp (90 ml) fresh lime juice
4 to 5 tbsp (60 to 75 ml) fish sauce
1 tbsp (15 ml) granulated sugar
1 small Serrano chili, seeded and minced
2 tbsp (30 ml) olive oil
SEAFOOD SALAD:
24 small mussels
1 tbsp (15 ml) salt
4 medium-sized prawns, shelled and deveined, tails intact
½ lb (250 g) cleaned squid, cut into ½-in (1.25 cm) rings, tentacles halved if large
½ lb (250 g) sea or bay scallops
¼ lb (125 g) cooked fresh crabmeat
2 cups (500 ml) bite-sized pieces Boston or Bibb lettuce, rinsed and dried
1 large shallot, peeled and finely sliced
4 green onions, thinly sliced
1 small handful cilantro sprigs, rinsed and dried
1 small handful fresh mint, rinsed and dried
½ English cucumber, halved lengthwise and sliced into thick half-moons
½ cup (125 ml) halved cherry tomatoes
Instructions
- To make DRESSING: In a small mixing bowl whisk together lime juice, fish sauce, sugar, minced chili and olive oil. Stir to dissolve sugar. Set aside.
- For SALAD: Scrub mussels under cold water and place in a mediumsized saucepan. Add about ½ cup (125 ml) water, just enough to cover bottom of pan, cover with lid and set over high heat. Bring to a boil and cook until shells have opened, 1 to 2 minutes. Remove from heat and allow to cool. Remove cooked mussels, discarding any unopened ones, and place in a medium-sized bowl. Discard shells and cooking liquid.
- To cook remaining seafood, bring salt and 12 cups (3 L) water to a boil. Add prawns to boiling water and cook until pink on outside and opaque inside, about 2 minutes. Remove with slotted spoon, draining well on a clean tea towel, and transfer to bowl with mussels.
- Bring water back to a boil and add squid. Cook until firm and rings turn bright white, about 1 minute. Remove with slotted spoon, drain well on tea towel and add to cooked seafood.
- Bring cooking water back to a boil and cook scallops just until cooked through, about 1 minute for bay scallops, 2 minutes for sea scallops. Remove and drain before adding to seafood bowl.
- Add crabmeat to seafood bowl.
- To serve, arrange lettuce on a large serving platter or chilled serving plates. Add remaining ingredients to seafood and drizzle with dressing. Gently toss and arrange on top of lettuce beds. Drizzle any remaining dressing over salad.
Drink Pairings
WHITE CHOCOLATE BREAD PUDDING WITH CARAMELIZED BANANAS
Ingredients
Serves 20
4 cups (1 L) whole milk
1 cup (250 ml) unsalted butter
1 cup (250 ml) granulated sugar
2 tsp (10 ml) vanilla extract
1 tsp (5 ml) freshly grated nutmeg
¼ tsp (1 ml) kosher salt
8 cups (2 L) sourdough bread, cut into ½ -in (1 cm) cubes
6 oz (180 g) white chocolate, roughly chopped
½ cup (125 ml) toasted almond slivers
6 large eggs
2 tbsp (30 ml) dark rum
2 tbsp (30 ml) dark brown sugar
1½ cups (375 ml) whipping cream, chilled
2 tbsp (30 ml) skim milk powder
½ cup (125 ml) turbinado sugar
2 large bananas, halved lengthwise and each half cut into 5 pieces
white chocolate curls, for garnish
Instructions
- Preheat oven to 300 F (150 C). Grease a 9 x 13-in (23 cm x 33 cm) baking pan with butter and set aside.
- In a large saucepan, bring milk, butter, sugar, vanilla, nutmeg and salt to a simmer over medium-high heat. Remove from heat and let cool for 30 minutes. In a large bowl, stir together bread, chocolate, and almonds, set aside.
- Add eggs to milk mixture, and whisk until smooth. Pour custard over bread mixture and stir until evenly combined. Let sit, allowing bread to soften for 20 minutes. Pour evenly into prepared baking pan. Cover with foil, and bake until set, about 1 hour. Cool to room temperature on a wire rack before slicing into 20 squares. Bread pudding may be refrigerated in an airtight container for up to 2 days. Bring to room temperature before serving.
- In a small saucepan, stir together rum and brown sugar over medium heat. Once sugar has melted, remove from heat, transfer to a bowl and refrigerate until cold.
- In a chilled bowl, whip cream with skim milk powder to soft peaks. Pour in cooled sugar mixture and whip to stiff peaks. Refrigerate cream until ready to use.
- Place turbinado sugar on a plate and dip the flat, cut side of each banana piece in sugar to cover completely. Place sugar-side up on a foil-lined baking sheet. Broil for about 6 minutes until sugar is melted and caramelized. Set aside for 2 minutes to harden. Place slices of bread pudding into serving containers and garnish 2 bruléed bananas, a dollop of rum cream and a sprinkle of chocolate curls.
Drink Pairings
TWO BITE LASAGNA
Ingredients
Serves 20 Lasagna Bites
1 tbsp (15 ml) olive oil, plus extra for greasing muffin tins
½ medium yellow onion, finely diced
1 garlic clove, minced
4 oz (125 g) lean ground pork
4 oz (125 g) extra-lean ground beef
14 oz (398 g) can diced tomatoes
1 tbsp (15 ml) tomato paste
2 anchovy fillets, chopped
½ tbsp (7 ml) balsamic vinegar
2 tbsp (30 ml) chopped fresh basil, plus extra leaves for garnish
salt and pepper, to taste
½ cup (125 ml) ricotta cheese
½ tsp (2 ml) dried oregano
¼ cup (60 ml) finely grated Parmesan
½ cup (125 ml) shredded mozzarella cheese
40 square wonton wrappers
Instructions
- In a medium saucepan, warm oil over medium heat. Add onion, cook, stirring often, until it caramelizes, 5 to 7 minutes. Stir in garlic, cook another minute. Add beef and pork, breaking up meat and stirring often until cooked through, 8 to 10 minutes. Stir in tomatoes along with juice, tomato paste, anchovy fillets and balsamic vinegar. Bring to a simmer, cook for 15 minutes, stirring occasionally. Stir in chopped basil, season to taste, remove from heat and set aside.
- Preheat oven to 375 F (190 C). In a small bowl, stir together ricotta, oregano and Parmesan. Season with pepper.
- Grease cups of a mini muffin tin before pressing 2 wonton wrappers into each cup. Fill with a small spoonful of ricotta mixture, then a spoonful of sauce and a bit of grated mozzarella. Bake until cheese is melted and wontons are golden brown, 10 to 12 minutes. Cool slightly before removing to a serving tray. Garnish with basil and enjoy
Drink Pairings
STUFFED PORTOBELLOS
Ingredients
Serves 4
½ small butternut squash
2 tbsp (30 ml) extra-virgin olive oil, divided
2 tsp (10 ml) pure maple syrup
2 tsp (10 ml) finely minced fresh sage
1 small garlic clove
2 tsp (10 ml) freshly minced oregano
4 large portobellos, stems removed, gills scraped out
¼ cup (60 ml) fresh pomegranate seeds
¼ cup (60 ml) panko bread crumbs
¼ cup (60 ml) chopped walnuts, toasted
¼ cup (60 ml) crumbled plain goat’s cheese, plus extra for garnish
salt and freshly ground black pepper
1 cup (250 ml) baby arugula, washed, dried
2 tsp (10 ml) extra-aged balsamic vinegar
Instructions
- Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
- Peel stem end of squash and cut into ¼-in (0.5 cm) dice. Toss with 2 tsp (10 ml) oil, maple syrup and sage. Spread out onto prepared baking sheet in single layer. Bake in oven for 10 minutes or until cubes are tender but firm when pierced. Remove sheet to cooling rack and set aside. Should yield 2 cups (500 ml) small dice.
- Crush garlic clove and finely mince. Add to small bowl and stir in 1 tsp (5 ml) oil and oregano. Brush insides and outsides of portobellos with garlic-oil mixture. Place stem-side up on a parchment-lined baking sheet.
- In a bowl, toss together pomegranate seeds, bread crumbs and toasted walnuts. Add roasted squash and 1 tbsp (15 ml) oil, toss then fill each mushroom cap with mixture. Dollop with crumbled goat’s cheese. Season with salt and pepper. Bake in oven for 20 to 25 minutes or until mushrooms are still somewhat firm but tops are golden
- When ready to serve, dress tops of mushrooms with arugula. Drizzle with balsamic, a little of remaining oil, a few more crumbles of goat’s cheese. Season with salt and pepper.
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
ROAST CHICKEN WITH ROOT VEGETABLES
Ingredients
Serves 4
CELERIAC PURÉE
1 small celeriac, peeled and cut into 2-in (5 cm) chunks
1 cup (250 ml) heavy cream
1 tsp (5 ml) salt
ROAST CHICKEN WITH ROOT VEGETABLES
2 parsnips, peeled and cut into 2-in (5 cm) chunks
2 carrots, washed and cut into 2-in (5 cm) chunks
1 yam, washed and cut into 2-in (5 cm) chunks
1 fennel bulb, washed and cut into 4 even- sized wedges
4 garlic cloves, chopped
¼ cup (60 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) salt, divided, plus extra if needed
1 tsp (5 ml) pepper, divided, plus extra if needed
3 to 4 lb (1.5 to 2 kg) free range chicken, rinsed and patted dry
1 sprig fresh rosemary
4 sprigs fresh thyme
3 fresh sage leaves, chopped
1 lemon, zest and juice
Instructions
- Preheat oven to 375 F (190 C).
- In a medium pot, place celeriac in cream with salt and cover. Cook over medium heat until celeriac is very tender. Purée with an immersion blender or in a blender until smooth.
- In a large bowl, toss parsnips, carrots, yam, fennel and garlic with half of the olive oil and salt and pepper. Transfer to a 9 x 13-in (3.5 L) roasting pan and spread out to an even thickness.
- Rub remaining olive oil, salt and pepper over chicken. Tuck rosemary, thyme and sage into the cavity of the chicken and place it on top of vegetables in roasting pan. Roast uncovered until the juices of the chicken run clear or internal temperature reaches 165 F (74 C) on a meat thermometer.
- Remove pan from the oven. Using tongs, lift chicken from vegetables and place on a large, deep plate to rest for 10 minutes. Remove any excess fat from the vegetables using a spoon. Add lemon zest and juice to vegetables and toss to mix evenly. Add salt and pepper to taste. Lay a sheet of foil loosely over top and keep warm in a 300 F (150 C) oven.
- To serve, carve chicken and serve with roasted vegetables and celeriac purée.
Drink Pairings
SAUCY CHICKPEA BURGERS IN FRESH PITAS
Ingredients
Serves 6
CHICKPEA BURGERS:
2 x 19 oz (540 ml) cans chickpeas, rinsed and drained
2 garlic cloves, smashed and minced
zest from 1 lemon
2 tsp (10 ml) hot curry powder
1 tsp (5 ml) each ground cumin and sea salt
¼ tsp (1 ml) ground turmeric
freshly ground black pepper, to taste
½ small yellow onion, finely chopped
2 tbsp (30 ml) minced fresh cilantro
½ cup (125 ml) Panko bread crumbs, divided
2 tbsp (30 ml) extra-virgin olive oil
frizzy endive leaves, tomatoes and sunflower
sprouts, for garnish
CREAMY LEMON TAHINI SAUCE:
1 large garlic clove, smashed and minced
2 tbsp (30 ml) fresh lemon juice
¼ cup (60 ml) Nutritional Yeast Seasoning
¼ cup (60 ml) extra-virgin olive oil
½ tsp (2 ml) salt
⅛ tsp (0.5 ml) cayenne pepper
¼ cup (60 ml) tahini paste
¼ cup (60 ml) chopped fresh chives
HOMEMADE PITA BREAD:
1 cup (250 ml) lukewarm water
2 tsp (10 ml) active dry yeast
½ tsp (2 ml) granulated sugar
2¼ cups (560 ml) unbleached all-purpose
flour, divided, plus extra for rolling
1 tsp (5 ml) sea salt
2 tbsp (30 ml) olive oil, plus extra for oiling bowl
Instructions
- To make CHICKPEA BURGERS: In a food processor with a metal blade combine chickpeas, garlic, zest and seasonings. Pulse until chickpeas are finely chopped. Add onion, cilantro and half the bread crumbs. Continue to pulse just until mixture is like coarse cookie dough. Taste and add more seasonings as desired. Refrigerate for 1 hour for mixture to slightly firm. Place remaining bread crumbs in a shallow bowl. Shape chickpea mixture into 6 burgers about ¾-in (2 cm) thick and roll in bread crumbs. Place burgers on a plate in single layer. Cover tightly with plastic wrap and refrigerate. Can be refrigerated for several hours or frozen.
- In a food processor with a metal blade, combine TAHINI SAUCE ingredients, except for chopped chives. Whirl until smooth and creamy. Add chives and pulse briefly to blend. Pour into tightly sealed container and refrigerate until ready to use. Can be refrigerated for a couple of days. Simply shake well before serving.
- To make HOMEMADE PITA BREAD: In a large mixing bowl of an electric stand mixer, combine warm water, yeast and sugar. Stir to blend. Add ¼ cup (60 ml) all-purpose flour. Whisk together and place bowl, uncovered, in a warm, draft-free place until yeast has bloomed and is frothy, about 15 minutes.
- Add salt, olive oil and 2 more cups (500 ml) all-purpose flour. With the flat beater from electric mixer, beat mixture on medium-high until blended. Add a little more flour if dough is too sticky. Remove beater and replace with dough hook. Continue to blend on low with dough hook for 2 minutes until smooth. Cover and rest mixture for 10 minutes. Then continue to knead with electric dough hook for 2 more minutes. Shape dough into a ball and place in a clean, lightly oiled bowl. Cover with plastic wrap and a kitchen cloth. Place in a warm, draft-free place for 1 hour or until dough has doubled in size.
- When ready to bake, preheat oven to 475 F (245 C). Place a heavy-duty baking sheet in oven on bottom rack.
- To make pita, punch dough down and divide into 6 equal-sized balls. Place on a tray, cover with a damp cloth, and leave at room temperature for 10 minutes. Keeping balls covered, remove 1 ball of dough at a time and press into a disk. On a lightly floured surface, roll disk out to an 8-in (20 cm) circle. Round will shrink slightly during baking. Carefully transfer round of dough to hot baking sheet in oven. Bake for 2 minutes. Dough will puff up. Using tongs, gently flip and bake 1 more minute. It should be pale and slightly speckled. Transfer to a clean, dry kitchen cloth and cover with kitchen cloth. Repeat process with remaining balls of dough. Best served same day.
- Heat a little olive oil in a large, nonstick frying pan. Add 2 chickpea burgers and fry for 5 to 7 minutes per side, until patties are golden and piping hot, adding more oil if necessary. Keep warm on a plate in oven while frying remaining burgers.
- To serve, line pitas with frizzy lettuce. Place chickpea burger on top. Garnish with cherry tomatoes, halved, sunflower sprouts and a drizzle of Creamy Lemon Tahini Sauce.
Drink Pairings
RHUBARB AND LIME TARTS
Ingredients
Serves 8
1½ cups (375 ml) all-purpose flour
⅓ cup (75 ml) icing sugar
½ cup (125 ml) finely grated, sweetened, desiccated coconut
¼ tsp (1 ml) salt
½ cup (125 ml) chilled unsalted butter
1 large egg
1 cup (250 ml) granulated sugar, divided
4 large egg yolks
2 cups (500 ml) finely chopped rhubarb
¼ cup (60 ml) water
2 tbsp (30 ml) lime juice
¼ cup (60 ml) cold unsalted butter, cut into cubes
fresh mint leaves, for garnish
finely grated lime zest, optional, for garnish
LIME MERINGUE DOTS:
2 large egg whites, at room temperature
⅛ tsp (0.5 ml) cream of tartar
pinch salt
½ cup (125 ml) granulated sugar
1 tsp (5 ml) freshly grated lime zest
Instructions
- In food processor fitted with steel blade attachment pulse together flour, icing sugar, coconut, salt and butter until mixture is sandy in texture. Add egg and pulse until dough just comes together. Form into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 400 F (200 C).
- Divide chilled pastry into 8 equal portions. Working with 1 ball of dough at a time, roll out on a lightly floured work surface to ¼-in (0.5 cm) thickness. Line a 3-in (8 cm) fluted tart tin with removable base with pastry, pressing into corners. Trim excess pastry from rim and place on baking tray. Repeat with remaining dough. Freeze for 20 minutes. Line pastry shells with rounds of parchment paper and fill with pastry weights or dried beans. Bake for 10 minutes. Remove parchment paper and pastry weights before placing back in oven until golden brown, 7 minutes. Cool pastry shells in their tins on baking tray, on wire rack.
- In a medium saucepan, stir together rhubarb, ¼ cup (60 ml) sugar and water over medium-high heat. Bring to a boil and reduce heat to medium. Simmer until rhubarb is soft, 8 minutes. Remove from heat and whisk in lime juice. Transfer hot mixture to a blender and blend until smooth.
- In a medium saucepan, whisk together egg yolks with ¾ cup (175 ml) sugar. Slowly whisk warm rhubarb mixture into egg mixture. Place mixture back into saucepan and set over medium-low. Stirring constantly with a wooden spoon or heat resistant spatula, cook mixture until curd reaches 180 F (85 C), until thickened. Remove from heat and stir in butter until all is incorporated and smooth. Transfer curd to a bowl.
- Dollop curd into tart shells, spreading out with an offset spatula or back of a spoon to create a level surface. Save any excess curd for another use. Place tarts on a baking tray and bake 10 minutes. Cool tarts in their tins on a wire rack to room temperature. Then chill in refrigerator for at least 1 hour.
- When ready to serve, remove tarts from tins and place on serving plates or a large platter. Garnish each tart with Lime Meringue Dots, small mint leaves and lime zest.
- To make LIME MERINGUE DOTS: Preheat oven to 215 F (105 C). Line baking tray with parchment paper and set aside.
- In bowl of a stand mixer fitted with whisk attachment, whip egg whites, cream of tartar and pinch of salt at medium speed until soft peaks form, about 3 minutes. With mixer running, add sugar one tablespoon at a time, waiting until each is fully incorporated before adding more. Continue mixing until egg whites are glossy and hold stiff peaks, about 3 minutes. Fold in lime zest.
- Transfer meringue to a piping bag with a small round tip and pipe ½ -in (1 cm) to ¾ -in (2 cm) dots on prepared baking tray. Bake until outside is crisp and inside is dry yet chewy, 60 minutes. Turn off oven, prop oven door open, and let meringues cool completely, about 2 hours. Meringues should feel dry and lift easily off the parchment paper. Use right away or store in an airtight container at room temperature for up to two days.
Drink Pairings
SPICE-CRUSTED HANGER STEAK
Ingredients
Serves filling for about 12 tacos
2 tbsp (30 ml) coriander seeds
2 tbsp (30 ml) fennel seeds
2 tsp (10 ml) cumin seeds
2 tbsp (30 ml) light brown sugar
1 large shallot, finely chopped
2 tbsp (30 ml) minced jalapeño pepper or Fresno chili
2 tbsp (30 ml) finely chopped cilantro
5 garlic cloves minced
3 lbs (1.5 kg) hanger steak
kosher salt and ground black pepper, to taste
Instructions
- In a dry frying pan, lightly toast coriander seeds, fennel seeds and cumin seeds until fragrant over medium heat. Transfer to a mortar and pestle or a spice grinder and roughly grind. Transfer to a medium bowl and allow to cool to room temperature.
- To spice mixture, add brown sugar, shallots, chili, cilantro and garlic stirring to combine. Rub mixture all over hanger steak and set aside.
- Preheat grill over medium-high heat.
- Lightly oil grill and season hanger steak with salt and pepper. Grill to medium rare, about 5 to 7 minutes per side, or until desired doneness is achieved. Transfer steak to a cutting board and allow to rest for 10 to 15 minutes. Thinly slice against the grain before serving.