SMOKED TURKEY SALAD WITH POMEGRANATE VINAIGRETTE
Ingredients
Serves 4 to 6
VINAIGRETTE
¼ cup (60 ml) pomegranate juice
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) sherry vinegar
1 tsp (5 ml) Dijon mustard
1 clove garlic, finely minced
½ shallot, peeled and finely minced
sea salt and freshly ground black pepper
SALAD
1 tbsp (15 ml) olive oil
¼ lb (125 g) prosciutto, thinly sliced, cut into ½-in (1.25 cm) strips
1 x 5 oz (140 g) bag pre-washed baby arugula
1 small Belgian endive, cleaned, dried and julienned
1 small head radicchio, washed, dried and cut into ½-in (1.25 cm) julienne pieces
¾ lb (340 g) smoked turkey breast, shredded or cut into ½-in (1.25 cm) dice
2 ripe pears, halved, cored and thinly sliced
2 to 4 oz (60 to 125 g) goat’s cheese, for garnish
1 cup (250 ml) pomegranate seeds, for garnish
½ cup (125 ml) toasted pumpkin seeds, for garnish
Instructions
- In a mixing bowl, whisk together Vinaigrette ingredients until well blended. Set aside.
- For Salad, heat olive oil in a medium-sized frying pan over medium-high heat. Add prosciutto and brown on all sides, about 3 to 4 minutes, or until crisp. Drain on paper towels.
- In a large bowl, add arugula, Belgian endive, radicchio, smoked turkey and pear slices. Drizzle with half the vinaigrette and toss well. Divide among 4 to 6 chilled serving plates. Garnish with goat’s cheese, pomegranate seeds and pumpkin seeds. Serve remaining vinaigrette on the side.
Drink Pairings
SALT-BAKED PRAWNS
Ingredients
Serves 4 to 6
2 lbs (1 kg) large prawns, about 20 to 25 pieces, in shells
2 green onions, finely minced
3 tbsp (45 ml) Chinese rice wine (Shaoxing) or dry sherry
2 tbsp (30 ml) minced garlic
2 tbsp (30 ml) minced ginger
2 tbsp (30 ml) minced red or green chilies
3 lbs (1.5 kg) coarse rock salt
Instructions
- Preheat oven to 475 F (240 C). With scissors or a small, sharp knife, cut through the shell of each shrimp along the centre of the back and make a slit about ½-in (1 cm) deep into the flesh. Remove the vein, if present, and rinse and drain prawns.
- In a bowl, mix shrimp, green onions, rice wine, ginger and chilies. Rub some of the marinade into the slits of the prawns. Cover and chill for at least 30 minutes or up to an hour.
- In a shallow baking dish, add half the salt and place in oven. Heat for 12 to 15 minutes, or until the salt is very hot. Carefully remove pan from oven and set prawns in a single layer on salt. Cover with remaining, cool salt mixture. Return to oven and bake 10 minutes more, or until prawns are cooked through. Remove from salt and transfer to a platter.
- Or, to bake on stove top, place salt in an old wok or clay pot. Cover with lid and heat until salt is very hot, about 10 to 15 minutes. Remove lid and bury shrimp in hot salt. Replace lid and cook for about 1 minute, or to desired doneness. Serve as above.
Drink Pairings
SPAGHETTI SQUASH FRITTERS WITH STILTON AND YOGURT
Ingredients
Serves 4
1 large spaghetti squash
1 leek, halved, washed and thinly sliced
3 tbsp (45 ml) extra-virgin olive oil, divided
6 sprigs fresh thyme, finely chopped
2 eggs, beaten
⅓ cup (75 ml) all-purpose flour
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
1 lemon, zest only
½ cup (125 ml) plain Greek yogurt
¼ cup (60 ml) crumbled Stilton cheese
2 tbsp (30 ml) finely chopped fresh chives, for garnish
Instructions
- To cook spaghetti squash, preheat oven to 375 F (190 C). Cut squash in half lengthwise and scoop out seeds. Place cut- side down on a parchment-lined baking sheet or roasting pan and cover with foil. Bake for 45 minutes to 1 hour, or until squash is tender. Cool. Once cool enough to handle, gently scrape out strands of squash with a fork. Gently pat squash strands dry, removing as much excess liquid as possible. Measure out 3 cups (750 ml) refrigerating any extra for another use.
- Heat 1 tbsp (15ml) oil in a small frying pan over medium heat. Add leek and thyme and sauté until leek is translucent. Remove pan from heat and let cool slightly.
- In a medium-sized bowl combine 3 cups (750 ml) cooked squash, leeks and eggs. Add flour, salt, pepper and lemon zest and mix until combined.
- Heat remaining 2 tbsp (30 ml) oil in a large frying pan until medium hot. To fry fritters, drop tablespoonsful of batter into hot pan allowing space in between. Cook until bottom of each fritter is golden brown, about 1 to 2 minutes. Flip and cook until other side is golden brown. Serve with yogurt, Stilton and chives.
Drink Pairings
SEARED HALLOUMI AND GRAPE SALAD
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil, divided
6 x ½-in (1.25 cm) slices halloumi cheese
½ red onion, sliced and separated into rings
2 large garlic cloves, thinly sliced
½ cup (125 ml) walnut pieces
½ cup (125 ml) seedless red and green grapes
½ tsp (2 ml) minced fresh rosemary
2 tsp (10 ml) aged balsamic vinegar
salt and freshly ground black pepper
Instructions
- Heat a large frying pan over mediumhigh heat. Add half the olive oil. Gently sear slices of halloumi, 3 at a time, until golden brown on both sides, about 1 to 2 minutes per side. Remove to 2 heated plates as they are done and cover to keep warm.
- Add remaining olive oil to pan. Add onion rings and garlic and sauté over medium-high heat just until it starts to soften and garlic turns pale golden, about 1 minute. Add walnuts, grapes and rosemary and stir-fry for 1 minute or until piping hot. Divide among warmed plates with seared halloumi and serve with a drizzle of balsamic and salt and pepper to taste.
Drink Pairings
ROASTED RED PEPPER AND ALMOND SALSA WITH FAVA BEANS ON SOURDOUGH
Ingredients
Serves 4 open faced sandwiches
2 red bell peppers
1 tbsp (15 ml) olive oil, plus extra for garnish
4 garlic cloves, sliced
1 tbsp (15 ml) sherry vinegar
1 tsp (5 ml) liquid honey
⅓ cup (75 ml) blanched almonds
salt and freshly ground back pepper, to taste
4 slices sourdough bread, cut into ½-in (1.25 cm) slices and toasted
6 oz (180 g) soft goat’s cheese
½ cup (125 ml) fresh or frozen fava beans, blanched, tough outer skins removed
1½ tbsp (22 ml) finely chopped fresh chives
Instructions
- Preheat broiler.
- Place bell peppers on baking sheet and broil, turning occasionally, until soft and skin is charred on all sides, about 20 minutes. Transfer to bowl and cover bowl with plastic wrap, allowing peppers to steam. Set aside until peppers have cooled to room temperature. Peel skins off, remove stems and seeds and cut each pepper in half.
- In a small frying pan warm oil and garlic over medium heat until garlic turns golden. Remove from heat and transfer to food processor along with red pepper pieces, sherry vinegar, honey and blanched almonds. Process until a coarse paste forms. Season to taste with salt and pepper.
- Spread goat’s cheese on bread slices before topping with dollops of red pepper salsa and a sprinkle of fava beans. Season with salt and pepper before garnishing with chives and a drizzle of olive oil. Serve immediately.
Drink Pairings
SPICED BEEF EMPANADAS
Ingredients
Serves 24
2¼ cups (560 ml) all-purpose flour, plus extra for dusting
1 tsp (5 ml) fine sea salt, plus extra to taste
½ cup (125 ml) cold unsalted butter, cut into cubes
2 large eggs, divided
⅓ cup (75 ml) ice water
1 tbsp (15 ml) vodka
1 tbsp (15 ml) olive oil
1 small yellow onion, minced
2 garlic cloves, minced
½ lb (250 g) ground beef
⅓ cup (75 ml) golden raisins
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) apple cider vinegar
¼ tsp (1 ml) each, ground cinnamon and smoked paprika
½ tsp (2 ml) each, dried oregano and crushed red pepper flakes
½ cup (125 ml) sour cream
¼ tsp (1 ml) lime zest
juice of half a lime
1 tbsp (15 ml) fresh chopped cilantro
Instructions
- In a large bowl, sift together flour and salt. Add butter and incorporate with fingertips or pastry blender until mixture resembles a coarse meal with pea-sized lumps of butter.
- In a small bowl, whisk together 1 egg, water and vodka. Add to flour mixture and stir with a fork until a shaggy mixture forms. Turn out onto a clean work surface and knead once or twice to bring dough together. Wrap in plastic wrap and chill for 1 hour.
- Meanwhile, make filling. Heat oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and beef and cook, breaking up meat with a spoon, until no longer pink. Stir in raisins, tomato paste, vinegar, cinnamon, paprika, oregano, red pepper flakes and a good pinch of salt. Remove from heat and allow filling to cool to room temperature.
- Lightly dust work surface with flour and roll out chilled dough to ¼-in (0.5 cm) thickness. Using a 3¼-in (8 cm) round cookie cutter, cut out circles. Re-roll dough as needed until you have 24 circles. Divide beef mixture among circles, brush edges with water, fold in half to create half-moons and press edges with a fork to seal. At this point, empanadas may be placed on a parchment-lined baking sheet and frozen until solid, about 1 hour, before transferring to an airtight container. Can be frozen for up to 5 weeks.
- When ready to serve, preheat oven to 375F (190 C). In a small bowl, whisk remaining egg. Place empanadas on a parchment-lined baking sheet and brush with egg. Bake until golden brown, about 25 to 30 minutes, or 40 to 50 minutes if baking from frozen.
- Meanwhile, in a small bowl, stir together sour cream, lime zest, lime juice and cilantro to blend. Transfer to a serving bowl.
- Serve empanadas while still warm on a platter with lime cream alongside.
Drink Pairings
RASPBERRY YOGURT POPS
Ingredients
Serves 10 Ice Pops
3 cups (750 ml) fresh raspberries
½ cup (125 ml) granulated sugar
1 tsp (5 ml) lemon juice
pinch of kosher salt
2 cups (500 ml) plain Greek yogurt
¾ cup (175 ml) milk
½ cup (125 ml) liquid honey
1 tsp (5 ml) lemon zest
10 popsicle sticks
Instructions
- Mix raspberries, sugar, lemon juice and salt in a medium-sized, heavy-bottomed saucepan. Bring to a gentle boil over high heat, stirring occasionally. Reduce heat to medium and cook, uncovered, for 5 minutes.
- Strain juice from saucepan into a small saucepan, reserving raspberry pulp. Cook juice over medium heat, stirring constantly, until reduced to a syrupy consistency, about 10 to 15 minutes. Once reduced, add to berry pulp and stir together to blend. Bring to room temperature and refrigerate until cold.
- In a mixing bowl, combine yogurt, milk, honey and lemon zest and stir until combined. Spoon yogurt mixture and berry pulp in alternate layers into ice pop moulds. Insert sticks and freeze until firm, about 3 hours or preferably overnight.
Drink Pairings
SPANISH MUSSELS
Ingredients
Serves 4
1 tsp (5 ml) extra-virgin olive oil
1 link dry, cured chorizo sausage, sliced
½ small yellow onion, thinly sliced
1 garlic clove, peeled and crushed
½ tsp (2 ml) smoked Spanish paprika
½ stick cinnamon
1 piece orange zest
4 lbs (2 kg) mussels, scrubbed and debearded discarding any that remain open when tapped
1 bottle (355 ml) Alhambra beer
salt and freshly ground pepper, to taste
3 sprigs flat-leaf parsley, leaves picked off and roughly chopped
Patatas Bravas, to serve (optional)
PATATAS BRAVAS:
SPICY TOMATO SAUCE:
2 tsp (10 ml) olive oil
¼ red onion, finely chopped
2 garlic cloves, crushed
1 tbsp (15 ml) sweet Spanish paprika
¼ tsp (1 ml) cayenne pepper (optional)
1 x 398 ml can whole plum tomatoes, chopped
1 bay leaf
¼ tsp (1 ml) salt
1 tsp (5 ml) granulated sugar
¼ cup (60 ml) mayonnaise
POTATOES:
2 lbs (1 kg) baby Yukon Gold potatoes, scrubbed and halved
1 tbsp (15 ml) salt
½ cup (125 ml) olive oil
salt and freshly ground pepper, to taste
Instructions
- If serving, prepare Patatas Bravas (recipe follows) and set aside to keep warm.
- To make SPANISH MUSSELS: In a large heavy saucepan combine olive oil and chorizo and cook on medium heat until chorizo is crisp. Remove with a slotted spoon.
- Sweat onion and garlic in chorizo oil until onions are translucent. Add smoked paprika, cinnamon stick and orange zest. Add mussels and beer and cover with a tight-fitting lid. Cook for 6 to 7 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Taste broth and adjust seasoning with salt and pepper, if needed. Stir in chopped parsley. Serve in a large serving bowl with Patatas Bravas.
- To make PATATAS BRAVAS: Make SPICY TOMATO SAUCE: Heat olive oil in a saucepan over medium heat. Sweat onion and garlic in oil until onion is translucent.
- Add paprika and cayenne pepper and cook lightly until fragrant.
- Add tomatoes, bay leaf, salt and sugar. Cook uncovered for about 20 minutes, stirring occasionally. Add some water if sauce reduces too much and starts to stick.
- Remove bay leaf and purée sauce with an immersion blender, or in a regular blender until smooth. Cover and set aside.
- Preheat oven to 375 F (190 C). Place potatoes in a large saucepan and cover with cold water. Add salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain thoroughly and set aside.
- Place olive oil in a large roasting pan and heat in oven. When oil is hot, add potatoes and toss quickly to coat with oil. Season with salt and pepper to taste. It’s fine if potatoes break apart around edges, as this will make them extra crispy.
- Return pan to oven and roast potatoes until crisp and golden all over. Remove with a slotted spoon to a paper towel-lined plate to drain. To serve, cover potatoes with Spicy Tomato Sauce and dollops of mayonnaise.
Drink Pairings
SLOW-COOKED CHICKEN MOLE
Ingredients
Serves 6 to 8
2 dried ancho chili or chipotle peppers
2 dried pasilla negro chili peppers
2 large dried mulato chili peppers
8 chicken thighs, skinned, bone-in
3 tomatillos, husks removed, halved
2 whole plum tomatoes, halved
½ firm large plantain or banana, peeled, thickly sliced
1 yellow onion, peeled and chopped
⅓ cup (75 ml) whole blanched almonds
¼ cup (60 ml) golden seedless raisins
¼ cup (60 ml) unsalted peanuts, toasted
1 cinnamon stick
1 tsp (5 ml) sea salt, plus extra to taste
2 garlic cloves
½ tsp (2 ml) each of allspice berries, coriander seeds, sesame seeds, crushed anise seeds, dried oregano and thyme
¼ tsp (1 ml) black peppercorns
6 whole cloves
3 cups (750 ml) chicken stock
cayenne pepper, optional
1 to 2 oz (30 to 60 g) bittersweet chocolate
2 tsp (10 ml) brown sugar
TOPPINGS:
Grated Cotija cheese
Mexican crema or crème fraîche
Instructions
- Place all dried chilies left whole into 6 qt (6 L) slow cooker. Place chicken thighs on top, arranging and tucking into a single layer. Add tomatillos, tomatoes, plantain or banana slices, onion, almonds, raisins, peanuts, cinnamon stick, salt, garlic, allspice berries, coriander seeds, sesame seeds, anise, oregano, thyme, peppercorns and cloves.
- In a saucepan, heat chicken stock to boiling and pour over chicken. Cover slow cooker and cook on high for about 4 hours.
- Remove cooked chicken thighs to a heated platter. Cover to keep warm. Using a slotted spoon, scoop remaining slow cooker ingredients into a blender and purée until smooth. Add a little juice from slow cooker if necessary.
- Place a food mill over a large saucepan. Pour puréed mixture into food mill and whirl to strain blended sauce into pan. Add a little more water if thinner sauce desired.
- Stir grated chocolate into sauce in pan and add sugar to taste. Heat through. Sauce should be very smooth. Spoon mole sauce over chicken. Sprinkle with grated cheese and a drizzle of crema.
Drink Pairings
SENSATIONAL SALAD
Ingredients
Serves Serves 4
PICKLED RADISHES:
1 bunch red radishes, trimmed and thinly sliced
1 small yellow onion, thinly sliced
½ cup (125 ml) each distilled vinegar and water
1 tbsp (15 ml) pure maple syrup
1 tsp (5 ml) fennel seeds
PUMPKIN PURÉE:
1 tbsp (15 ml) olive oil
1 large shallot, peeled and minced
1 garlic clove, minced
⅓ cup (75 ml) orange juice
1 cup (250 ml) unseasoned pumpkin purée
¼ tsp (1 ml) Chinese 5 Spice
¼ cup (50 ml) whipping cream
SALAD TOPPERS:
1 cup (250 ml) small cauliflower florets
6 Brussels sprouts, trimmed and separated into individual leaves
1 small carrot, peeled
100 g pkg goat’s cheese, shaped into quenelles
½ cup (125 ml) fresh sheep’s sorrel*
cayenne pepper
Instructions
- To make PICKLED RADISHES: Arrange radishes and onion in alternate layers in a 4-cup (1 L) Mason jar. In a small saucepan, combine vinegar, maple syrup and fennel seeds. Bring to a boil and stir to blend. Pour hot mixture over radishes and onions, press down to fully immerse slices in liquid. Set aside, uncovered, and allow to reach room temperature before tightly sealing and refrigerating. Can be served immediately or refrigerated for several weeks.
- To make PUMPKIN PURÉE: Heat oil in small frying pan. Add shallot and garlic, sauté until soft. Add juice to deglaze pan. Stir in pumpkin purée, Chinese 5 Spice and cream. Whisk over medium-low heat until mixture is thick enough to hold its shape. Transfer to a squeeze bottle and set aside.
- To make SALAD TOPPERS: Bring water to a boil. Place cauliflower florets in a sieve and plunge into boiling water for 30 seconds. Remove and place in a bowl of ice water. Strain well, transfer onto a paper towel-lined plate. Repeat process with Brussels sprout leaves. Shave peeled carrot into thin, julienne strips.
- In a small bowl, stir goat’s cheese vigorously with a fork until softened and creamy. Take 2 small teaspoons and dip both into warm water. Shake off excess water and, with one spoon, take a scoop of creamy cheese and pass mixture repeatedly between spoons, smoothing each side until a neat quenelle is formed. Place on a chilled plate and refrigerate until ready to serve. Salad ingredients can be refrigerated for up to 1 day until ready to serve.
- To serve, pipe a circle of Pumpkin Purée onto inside rim of plate. With back of a spoon, smear purée in a whirl around rim of plate. On ⅓ of plate, assemble a collage of cauliflower florets, sprout leaves and twisted curls of carrots strips on purée. Place drained pickled radish into vegetables along with a few sorrel leaves and goat’s cheese quenelles. Dot quenelles with a pinch of cayenne. Serve salad immediately.
- *Sheep’s sorrel is available in specialty and natural food stores. It is also found growing wild in most vegetable gardens all season long where climates are moderate. Alternatively, use micro-greens if not available.