MOJITO
Ingredients
Serves 1
20 fresh mint leaves
1 lime, cut into 4 wedges, divided
white sugar, to taste
2 cups (500 ml) ice cubes
4 oz (125 g) white rum
1 cup (250 ml) club soda
Instructions
- Gently press the basil or mint with the lime and simple syrup in a glass.
- Add the rum, plenty of ice and top with soda water.
- Stir and garnish with lime or herbs.
Featuring
MARBLED LEMON TART
Ingredients
Serves 4 to 6
1 cup + 2 tbsp (250 ml + 30 ml) all-purpose flour, plus extra for dusting
6 tbsp (90 ml) yellow cornmeal
1½ tbsp + 1 cup (22 ml+ 250 ml) granulated sugar, divided
1 tbsp (15 ml) chopped fresh thyme
1 tsp (5 ml) salt
½ tsp (2 ml) lemon zest
6 tbsp + ½ cup (90 ml + 125 ml) cold unsalted butter, cut into small pieces, divided
8 large egg yolks, divided
3 tbsp (45 ml) cold water, divided
½ tsp (2 ml) unflavoured gelatin
¼ tsp (1 ml) salt
½ cup (125 ml) fresh lemon juice
¼ cup (60 ml) crème fraîche, sour cream or Greek yogurt
Instructions
- In a food processor pulse together all the flour, cornmeal, 1½ tbsp (22 ml) sugar, thyme, salt and lemon zest until combined. Add 6 tbsp (90 ml) butter and pulse until mixture resembles coarse meal. Whisk together 2 egg yolks and 2 tbsp (30 ml) cold water in small bowl. With machine running, add to flour mixture through feed tube, mixing only long as it takes for dough to hold together.
- Turn out dough onto clean work surface. Form into disk, wrap in plastic wrap and refrigerate for 1 hour.
- On lightly floured work surface, roll dough out into a 10-in (25 cm) round before transferring to a 9-in (23 cm) tart pan with removable bottom. Press into corners and trim edges flush with rim of pan. Freeze until firm, about 30 minutes.
- Meanwhile preheat oven to 375 F (190 C). Prick bottom of tart shell all over with fork before lining with aluminum foil and filling with dried beans or rice. Bake until edges start to brown and look dry, about 15 minutes. Remove foil and beans and continue to bake crust until golden brown and crisp, another 10 to 12 minutes. Let cool completely on wire rack.
- To make filling, sprinkle gelatin over remaining 1 tbsp (15 ml) cold water in small bowl, and let stand until softened, about 5 minutes.
- Whisk together remaining 6 egg yolks, 1 cup (250 ml) sugar, and salt in large heatproof bowl. Gradually whisk in lemon juice. Place bowl over saucepan of simmering water and whisk constantly until mixture has thickened and registers 160 F (70 C) on an instant-read thermometer. Remove from heat and whisk in gelatin mixture. Whisk in remaining ½ cup (125 ml) butter, a few pieces at a time, until smooth and well incorporated. Let cool to room temperature, stirring occasionally. Spoon filling into cooled crust and let set for 5 minutes. Dollop crème fraîche over filling and using a wooden skewer or tip of a knife, swirl into filling to create a marbleized effect. Refrigerate until filling is set, about 2 to 4 hours.
Drink Pairings
MOROCCAN MEATBALLS
Ingredients
Serves 6
MEATBALLS:
1 tbsp (15 ml) olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, finely minced
1 tbsp (15 ml) each ground coriander, ground cumin, garlic powder
1 tsp (5 ml) each curry powder, dried oregano and dried thyme
½ tsp (2 ml) each ground cinnamon and chili powder
2½ lbs (1¼ kg) ground lamb
1 large egg
½ cup (125 ml) each chopped flat-leaf parsley and fresh mint
salt and freshly ground black pepper
SAUCE:
2 tbsp (30 ml) olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely minced
2 cinnamon sticks
1 tbsp (15 ml) each ground cumin and ground coriander
4 cups (1 L) puréed tomatoes
1 cup (250 ml) chicken stock
½ cup (125 ml) dried apricots, coarsely chopped
½ cup (125 ml) kalamata or Niçoise olives
¼ cup (60 ml) dried currants
2 tbsp (30 ml) thinly sliced fresh mint
2 tbsp (30 ml) chopped flat-leaf parsley
toasted slivered almonds and chopped mint, for garnish
Instructions
- Preheat oven to 350 F (180 C). To make Meatballs, heat oil in frying pan over medium-high. Add onion and garlic and sauté until onions are soft and translucent, about 5 minutes. Remove and set aside to cool.
- Add ground cumin and coriander to a small dry frying pan and warm over medium heat until fragrant, about 1 minute. Remove to slightly cool, then place in a small bowl along with remaining spices. Mix well. Place lamb in a large mixing bowl along with spice mixture, egg, parsley and mint. Season with salt and pepper. Mix well and shape into Ping-Pong-sized meatballs. Place on a parchment or foil-lined baking sheet and bake for 20 minutes.
- To make SAUCE: Heat oil in a large saucepan over medium heat. Add onions sauté until soft. Add garlic, cinnamon sticks, cumin and coriander. Sauté for 3 to 4 minutes or until fragrant. Add tomato purée, broth and apricots. Bring to a boil, season and simmer for 10 minutes.
- Remove cinnamon sticks. Mix in meatballs, olives, currants, mint and parsley and heat until warmed through. Garnish with toasted slivered almonds and mint. Serve with Mint Yogurt Sauce, Moroccan Rice and warm pita bread, if desired.
Drink Pairings
LONG LIFE NOODLES
Ingredients
Serves 4 to 6
3 tbsp (45 ml) dark soy sauce
2 tbsp (30 ml) light soy sauce
2 tbsp (15 ml) oyster sauce
½ tsp (2 ml) sugar
1 lb (500 g) fresh Shanghai wheat noodles or any other long Chinese noodles
2 tbsp (30 ml) canola oil
1 large knob ginger, about 1½-in (3.75 cm) finely minced
1 garlic clove, finely minced
1 medium onion, thinly sliced
½ lb (250 g) Chinese barbecued pork, cut into thin juliennes, about 2-in (5 cm) long
3 cups (750 ml) bean sprouts, rinsed and dried well
5 green onions, trimmed and cut into 1-in (2.5 cm) lengths
Instructions
- In a bowl, mix together soy sauces, oyster sauce and sugar. Set aside.
- In a large pot of salted boiling water, cook noodles according to package instructions or until barely tender to the bite. Drain.
- Heat a large non-stick wok over high heat. Add oil. When it starts to simmer, add ginger and garlic and stir until fragrant. Add onion and barbecued pork, stir-fry for a couple minutes or until onions start to soften. Add bean sprouts, green onions and noodles. Mix well and drizzle over soy mixture. Toss well until heated thoroughly. Serve immediately.
Drink Pairings
PAPAYA AND CHICKEN STIR-FRY
Ingredients
Serves 4 to 6
1 tbsp (15 ml) + 2 tsp (10 ml) soy sauce, divided
2 tsp (10 ml) dry sherry
½ tsp (2 ml) + 1 tsp (5 ml) cornstarch, divided
1 lb (500 g) mix of boneless chicken breast and thigh meat, cut into 2-inch (5 cm) strips
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) minced ginger
2 garlic cloves, finely minced
1 medium onion, thickly sliced
1 red pepper, seeded and cut into thin ½-inch (1.25 cm) julienne
½ tsp (2 ml) dried red chili flakes
2 tsp (10 ml) hoisin sauce
½ cup (125 ml) fresh orange juice
1½ lb (500 g) ripe papayas, peeled, seeded and cut into 3 x ½-inch (7.5 x 1.25 cm) strips
2 green onions, cut into 2-inch (5 cm) pieces
1 tbsp (15 ml) fresh lime juice
salt and freshly ground black pepper
Instructions
- In a medium bowl, mix together 1 tbsp (15 ml) soya sauce, sherry and ½ tsp (2 ml) cornstarch. Add chicken and toss well to coat. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add ginger, garlic and onion and stir-fry for 30 seconds. Add the marinated chicken and stir-fry for 5 minutes. Add red pepper and red chili flakes and continue stir-frying until chicken is cooked through and red peppers soften, about 3 minutes. Using a slotted spoon, transfer the chicken and peppers to a plate.
- Mix the remaining cornstarch, hoisin sauce and orange juice and add to skillet. Bring to a boil until slightly thickened, about 2 minutes. Return the chicken and peppers to the wok, along with the papaya and green onions, and stir-fry until hot, about 1 minute. Add lime juice and season. Transfer to a warm platter.
Drink Pairings
PETITE TOURTIÈRE
Ingredients
Serves
PASTRY:
1 cup (250 ml) butter, chilled and cut into cubes
2½ (625 ml) cups pastry flour
¼ tsp (1 ml) salt
¼ to ½ cup (60 to 125 ml) cold water
FILLING:
1 onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
1 tbsp (30 ml) butter
1 lb (500 g) ground pork
1 potato, peeled and diced
pinch of nutmeg
pinch of cinnamon
1 tsp (5 ml) kosher salt
1 pinch ground pepper
2 tbsp (30 ml) white wine
½ cup (125 ml) chicken or vegetable stock
Instructions
- To make PASTRY: In a food processor blend the butter, flour, and salt until the mixture looks like coarse crumbs the size of a pea. Sprinkle with ¼ cup (60 ml)of water. Pulse until the dough sticks together when squeezed, adding up to ¼ cup (60 ml) more water if needed, 1 tbsp (5 ml) at a time. It will still look crumbly.
- Form the dough into two balls, wrap with saran wrap and chill in the fridge for at least 2 hours, preferably overnight.
- Roll the dough to 1¼-inch (3 cm) thickness and cut enough rounds to line your mini muffin tin and enough rounds to top each pie. Line the mini muffin tin with pastry. Poke holes in the pastry to prevent bubbles. Chill lined tin and rounds for 1 hour in the fridge.
- To make FILLING: In a medium-sized skillet, sweat onion, celery and garlic in the butter. Add the pork and cook, breaking the pork up into small pieces. Add potato, nutmeg, cinnamon, kosher salt, pepper, white wine and stock. Cover and cook over low heat until the potatoes are tender. Check and adjust seasoning. Transfer the filling to a parchment paper lined sheet pan and cool to room temperature.
- Preheat oven to 400 F (200 C).
- Put 2 to 3 tbsp (30 to 45 ml) filling in each muffin cup (depending on the size of your muffin tin). Brush the sides of the pies with egg wash and put the pastry tops on. Pinch the pastry closed. Cut 1 to 2 vent holes in the top of each pie. Brush the lids with egg wash.
- Bake for 15 to 20 minutes or until the pastry is golden brown. Let cool or serve slightly warm with ketchup.
- Put all the ingredients in a pot and bring to a simmer. Simmer for 20 to 30 minutes, or until thick and chunky, remove and discard garlic clove. Cool and serve.
Drink Pairings
MUSHROOM HAZELNUT PÂTÉ
Ingredients
Serves 12 as an appetizer
PÂTÉ:
1 tbsp (15 ml) each, olive oil and unsalted butter
1 small yellow onion, finely chopped
1 large garlic clove, minced
2 cups (500 ml) assorted chopped fresh mushrooms
1 cup (250 ml) hazelnuts, lightly toasted and skins rubbed off
¼ cup (50 ml) light spreadable, plain cream cheese, at room temperature
1 orange, zest only
3 tbsp (45 ml) freshly squeezed orange juice
2 tbsp (30 ml) chopped fresh parsley
1 tsp (5 ml) dried thyme
¼ tsp (1 ml) salt
generous pinches of cayenne
TUMBLED MUSHROOM GARNISH:
1 tbsp (15 ml) unsalted butter
½ cup (125 ml) assorted small mushrooms
¼ tsp (1 ml) dried thyme
chopped fresh parsley, optional
Instructions
- To make PÂTÉ: Heat oil and butter in a mediumsized, heavy-bottomed saucepan. Add onion and garlic and cook over low heat until onions are soft. Add mushrooms and sauté until golden, stirring often to prevent them from sticking. Remove from heat.
- Process nuts in food processor until finely ground. Add sautéed mushroom mixture, cream cheese, orange zest and juice, parsley and seasonings. Process until coarsely blended. Add additional salt and pepper to taste.
- Line a chilled 2-cup (500 ml) baking dish with plastic wrap extending past edges of dish. Spoon Pâté into lined dish and pack down. Smooth top and draw edges of plastic wrap over top to seal. Refrigerate. Can be refrigerated for up to 3 days. Makes about 2 cups (500 ml)
- To make TUMBLED MUSHROOM GARNISH: Melt butter in a frying pan. Add mushrooms and sauté just until they begin to turn golden. Season and set aside to slightly cool. Garnish Pâté with tumbled mushrooms and serve with assorted breadsticks, crisp crackers and small radishes.
Drink Pairings
MILK CHOCOLATE PRETZEL BARS
Ingredients
Serves 16 Bars
8 oz (250 g) milk chocolate
¼ cup (60 ml) ground pretzel crumbs, plus extra
Instructions
- Lightly oil an 8 x 8-in (20 x 20 cm) square baking dish and line with plastic wrap, overlapping edges. Alternatively, use a 6-bar untreated chocolate mould.
- Melt milk chocolate in double boiler or a bowl over simmering water. Stir gently as it begins to melt. Remove from heat just before fully melted and continue stirring until smooth.
- Stir in pretzel crumbs, reserving extra. Pour into prepared baking dish and smooth top. Scatter top with extra pretzel crumbs. Alternatively, spread in a chocolate bar mould. Sprinkle with extra crumbs.
- Refrigerate until firm, about 3 hours or preferably overnight.
- Lift firmed chocolate from baking dish and place on a cutting board. With a warm knife, cut into 2 x 2-in (5 x 5 cm) bars. If using a chocolate mould, gently dislodge bars from mould with a knife.
- Store in a tightly covered container in a cool place for several days.
Drink Pairings
MUSSELS IN MUSTARD AND WINE
Ingredients
Serves 4 as an appetizer, 2 as a main
2 lbs (1 kg) mussels
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
2 shallots, minced
1 leek, cleaned and minced
2 garlic cloves, minced
1 cup (250 ml) white wine
1 tbsp (15 ml) moutarde de Meaux (old-fashioned grainy mustard)
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped flat leaf parsley
slices of fresh, crusty bread, to serve
Instructions
- Sort through mussels, lightly tapping any that are open to see if they close. Discard ones that remain open or damaged. Pull off beards and scrape off any barnacles using back of knife, then rinse several times. Set aside.
- In a large saucepan or Dutch oven, heat butter and olive oil over medium heat. Sauté shallots, leek and garlic for 3 to 5 minutes until soft, stirring constantly. If garlic starts to brown, reduce heat. Add wine and mustard, bring to a boil, cook for 2 minutes. Add mussels and cover pan. Steam for 5 minutes, shaking pan occasionally, until mussels open. Discard any that do not open. Season with salt and pepper, stir in parsley.
- Divide mussels and cooking liquid among bowls and serve immediately with crusty bread to mop up juices.
Drink Pairings
ORANGE CHIFFON CAKE
Ingredients
Serves 12
CHIFFON CAKE:
2 cups (500 ml) all-purpose flour
4 tsp (20 ml) baking powder
½ tsp (2.5 ml) salt
1½ cups (375 ml) granulated sugar, divided
½ cup (125 ml) vegetable oil
6 large eggs, separated
2 tbsp (30 ml) orange zest, finely grated
¼ cup (60 ml) fresh orange juice
¼ tsp (1 ml) cream of tartar
1 tsp (5 ml) vanilla extract
ORANGE CURD:
4 egg yolks
¾ cup (175 ml) granulated sugar
⅛ tsp (0.5 ml) salt
1 orange, zest only
¼ cup (60 ml) fresh orange juice
2 tbsp (30 ml) fresh lemon juice
½ cup (125 ml) chilled butter, cubed
WHIPPING CREAM:
2 cups (500 ml) whipping cream, chilled
3 tbsp (45 ml) granulated sugar
¼ tsp (1 ml) vanilla extract
GARNISH:
1 tbsp (15 ml) candied orange zest
1 orange, segmented
Instructions
- To make CHIFFON CAKE: Preheat oven to 325 F (170 C). Have a clean, dry 10-in (25 cm) tube pan ready.
- In a large mixing bowl, sift together flour, baking powder, 1 cup (250 ml) sugar and salt. Make a well in centre of flour. Add 6 egg yolks, oil, orange zest and juice. Whisk until smooth.
- In another large mixing bowl, using clean, dry beaters, beat egg whites until foamy. Then slowly beat in cream of tartar and reserved ½ cup (125 ml) sugar. Beat until stiff peaks form.
- Fold half the beaten egg whites into egg yolk batter until well combined. Then gently fold in remaining beaten egg whites into batter just until combined. Do not overmix.
- Pour batter into dry tube cake pan with a removable bottom and bake for about 50 to 60 minutes, or until a cake tester inserted in the middle of cake comes out clean. Invert cake pan and let cake cool completely in pan. While cake cools, prepare Orange Curd.
- To make ORANGE CURD: In a metal mixing bowl combine 4 egg yolks, sugar, salt, orange zest, orange juice, and lemon juice. Whisk until smooth. Place bowl over a pot of simmering water making sure bottom of bowl doesn’t touch water. Stir constantly over simmering water until mixture has thickened enough to coat a metal spoon. Remove from heat and whisk in cubes of cold butter.
- Strain mixture through a fine-meshed sieve and press a piece of plastic wrap into surface to prevent skin from forming. Refrigerate until cooled.
- When Cake and Curd have completely cooled, in a chilled mixing bowl combine whipping cream, sugar and vanilla and beat with an electric mixer until soft but firm peaks form.
- When ready to serve, remove cake from pan and cut horizontally through middle. Drizzle half the Orange Curd over bottom half of cake. Then gently spread half the whipping cream over Curd. Place top half of cake on cream. Spread with remaining whipping cream over top and drizzle with remaining curd. Garnish with candied orange zest and orange segments. Refrigerate until ready to serve.