PANCETTA CUPS WITH PICKLED PEAR AND BLUE CHEESE
A rich and zesty appetizer that will inspire praise at your next mingler!Ingredients
Serves Serves 12Instructions
- In a small saucepan over high heat stir together vinegar, water, salt, sugar, ginger, coriander and black peppercorns to make pickling liquid. Bring mixture to a boil, reduce heat and simmer for 5 minutes. Remove saucepan from heat and let cool until lukewarm. Place pear in a non-metallic bowl or Mason Jar and pour warm liquid overtop. Let cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- When ready to assemble, preheat oven to 400 F (200 C). Press a slice of pancetta into each cup of a mini muffin tin. On top of pancetta, to help keep their shape while baking, ball up a small piece of aluminum foil and place into each cup. Bake until crisp, about 10 to 12 minutes. Carefully remove pancetta from muffin tin and discard aluminum foil. Place on a paper towel-lined wire rack to cool. Just before serving, set pancetta cups on a serving tray. Fill each with some frisée lettuce, a small spoonful of drained pickled pears and a sprinkling of Stilton or blue cheese. Garnish with chopped fresh chives, if desired.
Drink Pairings
PLOUGHMAN’S STEAK SANDWICH WITH PICKLED RED ONIONS
Ingredients
Serves Serves 4
PICKLED RED ONIONS:
1 large red onion, peeled
¼ cup (60 ml) white wine vinegar
1½ tsp (7 ml) liquid honey
1 generous pinch salt
½ cup (125 ml) cranberries, fresh or frozen and thawed, chopped (optional)
STEAK:
2 x 6 oz (180 g) sirloin steaks, about 1½-in (4 cm) thick
1 tbsp (15 ml) olive oil, plus extra
salt and freshly ground black pepper, to taste
8 thick slices rosemary sourdough bread, toasted
½ cup (125 ml) prepared chutney
4 slices aged cheddar
1 cup (250 ml) arugula leaves, washed and spun dry
Instructions
- To make PICKLED RED ONIONS: Thinly slice onion into rings. Place in a large bowl. Cover with boiling water, stir, then drain well in a colander. Return to bowl and stir in vinegar, honey and salt. Let sit for at least an hour or several days, covered and refrigerated. Stir occasionally for even marinating. For longer storage, refrigerate in a jar with a tight-fitting lid up to a week. If adding cranberries, remove from refrigerator and stir in 1 hour before serving.
- Bring steaks to room temperature and trim off excess fat. Pat dry with paper towel. Rub steaks with oil and season with salt and pepper. Preheat oven to 500 F (260 C).
- Using an ovenproof frying pan large enough to hold steaks in a single layer without crowding, heat pan over high. Add steaks and sear over high heat about 3 minutes per side, until richly browned or until they register 130 F (54 C) on a meat thermometer for rare or 155 F (70 C) for medium-rare. Transfer steaks in pan to preheated oven for 2 to 3 minutes longer. Remove from oven and allow to rest for about 5 minutes.
- While steaks are resting, brush toasted bread slices with olive oil. Grill in a hot, dry frying pan on both sides until crusty but not dark.
- To assemble, place 4 slices toasted bread on a cutting board and spread with equal amounts chutney. Thinly slice steaks on the diagonal and divide slices evenly over top. Top with prepared pickled onions, a couple slices of cheese and arugula leaves. Place remaining toasted bread slices on top and serve with a side salad of your choice.
Drink Pairings
LOVAGE SOUP WITH BABY SPINACH
Ingredients
Serves 6
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) unsalted butter
1 Vidalia onion, diced
4 large garlic cloves, chopped
2 large russet potatoes, peeled and diced
2-in (5 cm) piece Parmesan rind (optional)
3 cups (750 ml) chicken stock
¾ cup (175 ml) chopped fresh lovage leaves
2½ cups (625 ml) lightly packed baby spinach
salt and freshly ground white pepper, to taste
1½ cups (375 ml) baby Swiss chard leaves, washed and spun dry
2 tbsp (30 ml) thick plain Greek yogurt (optional)
Instructions
- Heat oil and butter in a large, heavy- bottomed saucepan with a tight-fitting lid. Add onion and sauté over medium-high heat until soft and almost clear, about 5 minutes. Be careful not to brown onions.
- Add garlic and potatoes and stir in to coat with oil and onions. Add Parmesan rind, if using, and stock and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, 15 to 20 minutes.
- Add lovage and 2cups (500ml)spinach and simmer for 5 minutes or until tender. Remove Parmesan rind. Purée using a hand held blender or whirl in a blender or food processor until smooth. Add salt and pepper to taste.
- Pour soup into bowls and place a small truss of baby spinach leaves in centre of each. Swirl each with 1 tsp (5 ml) yogurt and serve.
Drink Pairings
MANGO, TAPIOCA AND COCONUT PUDDING
Ingredients
Serves 6
½ cup (125 ml) small pearl tapioca
2½ cups (625 ml) whole milk
½ vanilla bean, halved lengthwise, seeds scraped out
¼ tsp (1 ml) salt
1 14 oz (398 ml) can unsweetened coconut milk
2 large egg yolks
¼ cup (60 ml) sugar
3 cups (750 ml) peeled and ½-in (.5 cm) diced mango
1 tbsp (15 ml) fine-grated lime zest
3 tbsp (45 ml) fresh lime juice
Instructions
- In a large saucepan, mix together tapioca, milk, vanilla bean and seeds and salt. Heat over medium heat to simmer and cook, whisking occasionally, until the pearls are tender and translucent, about 20 minutes. Stir in coconut milk.
- In a bowl, whisk egg yolks with sugar. Slowly whisk in a steady stream with half of the warm tapioca mixture. Whisk well to mix and pour egg yolk mixture back into the remaining tapioca in saucepan. Cook over medium heat, stirring until thickened, about 5 minutes. Transfer to a bowl and let cool to room temperature, discarding vanilla bean.
- In a medium bowl, mix together mango, lime zest and juice. Transfer half of the mixture to a food processor and puree until smooth. Stir the puree into diced mango.
- Divide half of the fruit into 6 serving glasses, top with the tapioca pudding, then top with the remaining mango mixture. Cover the puddings with plastic wrap and refrigerate for about 2 hours, or until chilled.
Drink Pairings
PRIMAVERA FLATBREAD WITH GARLIC HERB CRUST
Ingredients
Serves 4
CRUST:
2½ cups (625 ml) all-purpose flour
1 x 7 g package instant or quick-rise yeast
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried oregano
½ tsp (2 ml) dried rosemary
1 garlic clove, finely minced
½ tsp (2 ml) granulated sugar
¾ tsp (4 ml) salt
1 cup (250 ml) warm water, about 130 F (50 C)
2 tbsp (30 ml) olive oil, divided
vegetable oil spray or olive oil for brushing pizza crust
TOPPINGS:
1 tbsp (15 ml) olive oil
3 garlic cloves, thinly sliced
½ red onion, thinly sliced
1 red or yellow bell pepper, cored, seeded and cut into ½-in (1.25 cm) dice
1 small zucchini, thinly sliced
1 cup (250 ml) sliced fresh mushrooms
1 cup (250 ml) quartered, canned artichoke hearts, drained
1 tsp (5 ml) dried oregano
2 cups (500 ml) Marinara Sauce
1 cup (250 ml) shredded Italian cheese mixture or mozzarella cheese
6 to 8 cherry tomatoes, halved
4 oz (120 g) goat’s cheese, crumbled
6 to 8 fresh basil leaves
½ tsp (2 ml) crushed red pepper flakes
Instructions
- In a large mixing bowl, add 2 cups (500 ml) flour, yeast, basil, oregano, rosemary, garlic, sugar and salt. Gradually stir the warm water and 2 tbsp (30 ml) olive oil into the flour mixture with a wooden spoon. Stir in enough of remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Cover and let rest on floured surface 10 minutes. Alternatively, this can be done in an electric mixer with a dough hook attachment.
- Preheat barbecue to 450 F (230 C).
- Roll or press dough into a 12 or 16-in (30 to 40 cm) circle. Spray lightly or brush with vegetable oil spray or olive oil and allow dough to sit 10 minutes while the grill preheats.
- To prepare TOPPINGS: Heat 1 tbsp (15 ml) olive oil in a large frying pan over medium-high heat. When hot, add garlic slices, red onion, bell pepper, zucchini, mushrooms and artichoke hearts. Sauté for 2 minutes and add oregano. Remove from the heat and set aside.
- When grill is hot, place flatbread dough, oiled-side down, on grill and cook, covered, 3 to 7 minutes or until underside has grill marks is lightly browned, and the top has started to bubble. Watch to make sure temperature is not too high, as all barbecues are different.
- Spray top with vegetable oil spray or brush with olive oil and flip flatbread over. Grill other side 3 to 4 minutes until lightly browned. Remove flatbread dough from grill and transfer to a large wooden board or platter. Spread with Marinara Sauce (recipe to follow), cheese and sautéed vegetables. Top with cherry tomatoes, goat’s cheese and basil leaves, then sprinkle with crushed red pepper flakes. Return flatbread to grill, reduce heat to medium and cook another 3 to 5 minutes, or until cheeses have melted. Remove to a cutting board and cool slightly before slicing and serving.
Drink Pairings
MOJITO CUPCAKES
Ingredients
Serves 2
CUPCAKES:
½ cup (125 ml) whole milk
½ cup + 2 tbsp (125 ml + 30 ml) packed
fresh mint leaves, divided, plus extra for garnish
1½ cups (375 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) salt
½ cup (125 ml) unsalted butter, at room temperature
1 cup + 1 tbsp (265 ml) granulated sugar, divided
2 large eggs
2 limes, zested and juiced, plus extra lime slices for garnish
4 oz (125 ml) white rum, divided
½ tsp (2 ml) vanilla extract
thin lime wedges and fresh mint, for garnish
RUM BUTTERCREAM:
5 large egg whites
1¼ cups (310 ml) granulated sugar
¼ cup (60 ml) lightly packed brown sugar
2 cups (500 ml) unsalted butter, diced and softened
¼ tsp (1 ml) salt
½ cup (125 ml) white rum
Instructions
- In a small saucepan, stir together milk and ½ cup (125 ml) mint leaves over medium heat. Warm until steaming, remove from heat, cover and let steep for 30 minutes. Strain through a fine- meshed sieve into a small bowl, pressing on mint leaves to extract flavoured milk. Discard mint and set milk aside to cool.
- Preheat oven to 325 F (170 C). Line 2 standard-sized muffin tins with paper liners and set aside.
- In a medium-sized bowl, whisk together flour, baking powder and salt.
- In bowl of a stand mixer fitted with paddle attachment, beat together butter and 1 cup (250 ml) sugar on medium-high speed until smooth, about 4 minutes. Add eggs, one at a time, mixing to combine after each.
- Beat in lime zest and juice, rum and vanilla extract until thoroughly incorporated. Add flour mixture in three batches, alternating with flavoured milk in two batches. Mix just until incorporated. Using a rubber spatula, give batter one last stir. Divide batter evenly among prepared muffin cups. Bake, rotating pans after 12 minutes, until cakes spring back when touched and a wooden skewer inserted only has a few moist crumbs attached, about 25 minutes total.
- While cupcakes bake, combine remaining 2 oz (60 ml) rum, 2 tbsp (30 ml) mint and 1 tbsp (15 ml) sugar in a small saucepan and warm over medium heat until sugar has melted and mixture is just warm, about 8 minutes. Remove pan from heat, cover and let steep.
- Carefully remove cooked cupcakes from muffin tins and allow to cool on a wire rack for 8 minutes. Brush tops of cupcakes with infused rum syrup and allow to cool completely.
- While cupcakes cool, make Rum Buttercream. In a medium-sized saucepan, bring about 1-in (2.5 cm) of water to a simmer over medium heat. Whisk together egg whites and sugars in large bowl and place over simmering water, making sure bowl does not touch surface of simmering water. Bring mixture to 160 F (71 C) while whisking constantly. Transfer mixture to bowl of a stand mixer fitted with whisk attachment and beat on medium-high speed until mixture has cooled, doubled in volume and forms stiff peaks, about 10 to 12 minutes. Add butter, about 1 tbsp (15 ml) at a time, mixing to incorporate after each addition until smooth. Stir in salt and rum until well combined. Transfer buttercream to a piping bag fitted with a large star tip.
- Frost cupcakes and garnish with a lime wedge and few fresh mint leaves, if desired.
Drink Pairings
LOBSTER BLINIS
Ingredients
Serves 24
2 tbsp (30 ml) warm water, about 110 F (43 C)
1½ tsp (7 ml) granulated sugar
1 tsp (5 ml) active dry yeast
1 large egg white
¼ cup + 2 tbsp (90 ml) fine cornmeal
½ cup (125 ml) all-purpose flour
¼ tsp (1 ml) fine sea salt, plus extra for seasoning
½ cup (125 ml) warm milk, about 110 F (43 C), plus extra if needed
1 tbsp (15 ml) unsalted butter, melted
2 avocados
1 tbsp (15 ml) fresh lemon juice
4 radishes, trimmed
3 or 4 small, cooked lobster tails, meat sliced into rounds
fresh chives, cut into 1-in (2.5 cm) lengths, for garnish
Instructions
- In a medium-sized bowl, stir together water, sugar and yeast. Let stand, allowing yeast to bloom, about 8 to 10 minutes. If mixture does not become foamy and frothy, yeast is inactive and you need to repeat step with a new pack.
- While yeast is blooming, whisk egg white until soft peaks form.
- To yeast mixture add cornmeal, flour, salt, warm milk, butter and whipped egg white. Whisk until well combined. Cover batter with a kitchen towel and set aside for 90 minutes. Once batter has rested it should be consistency of pancake batter. If too thick, whisk in more milk, 1 tbsp (15 ml) at a time.
- Preheat a non-stick frying pan or cast iron frying pan over medium heat. Working in batches, dollop a rounded tsp (5 ml) of blini batter into pan leaving 2-in (5 cm) between each blini. Cook until bubbles break surface of blini, about 1 to 2 minutes, before turning over and continuing to cook another minute. Transfer blini to a plate and continue cooking remaining batter.
- When ready to assemble, mash avocados in a medium bowl, along with lemon juice, until a creamy mixture is achieved. Season to taste with salt. Thinly slice radishes using a mandoline or a sharp knife.
- Plate blini on a serving platter before topping with a dollop of avocado cream, a couple radish slices, a piece of lobster and a chive garnish. Serve immediately.
Drink Pairings
MUSHROOM AND CABBAGE DUMPLINGS
Ingredients
Serves 16 Dumplings
DIPPING SAUCE:
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) rice wine vinegar
1 tsp (5 ml) chili oil
1 tbsp (15 ml) honey
½ tsp (2 ml) fresh ginger root, peeled and minced
½ tsp (2 ml) minced green onion
½ tsp (2 ml) toasted sesame seeds, crushed
DUMPLINGS:
3 tbsp (45 ml) vegetable oil, divided
¼ small cooking onion, minced
2 garlic cloves, minced
2 tsp (10 ml) peeled and minced fresh ginger root
2 cups (500 ml) shiitake mushrooms, chopped
½ head small Napa cabbage, shredded
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) Chinese cooking wine
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) freshly ground black pepper
1 tbsp (15 ml) sesame oil
16 x 3-in (8 cm) wonton wrappers
¼ cup (60 ml) water
Instructions
- In a small bowl, combine DIPPING SAUCE ingredients. Whisk together until blended and set aside.
- To make DUMPLINGS: Heat a large, heavy-bottomed frying pan over medium heat. Add half the vegetable oil, minced onion, garlic and ginger and sauté until soft.
- Add mushrooms, cabbage, salt and sugar and cook until mushrooms are fully cooked and liquid has evaporated. Transfer to a bowl and mix in Chinese cooking wine, soy sauce, pepper and sesame oil.
- To assemble, place 1 tsp (5 ml) filling in middle of a wonton wrapper. Wet edge of wrapper with a little bit of water. Fold over and crimp edges together to form small pleats to seal. Repeat with remaining wrappers and filling.
- Heat remaining vegetable oil in a large heavy-bottomed frying pan over medium heat. Place dumplings flat-side down in frying pan until golden brown. Add water and immediately cover with lid.
- Cook dumplings for about 6 to 8 minutes over medium heat. Then remove lid and continue cooking until dumplings release from bottom of the pan and bottoms are crisp.
- Serve hot, dipped in Dipping Sauce.
Drink Pairings
MEXICAN QUINOA
Ingredients
Serves 6 to 8
1 cup (250 ml) smoked rice
½ cup (125 ml) each red and white quinoa, thoroughly rinsed, drained
½ red onion, finely diced
4 whole green onions, thinly sliced
2 banana peppers, seeded and diced
½ cup (125 ml) chopped flat-leaf parsley
¼ cup (60 ml) each fresh cilantro and basil, finely chopped
2 garlic cloves, minced
⅓ cup (75 ml) avocado oil
2 tbsp (30 ml) white wine vinegar
2 limes, zest and juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) agave syrup or liquid honey
½ tsp (2 ml) sea salt, plus extra to taste
¼ tsp (1 ml) smoked paprika
¼ tsp (1 ml) freshly ground black pepper, plus extra to taste
TOPPINGS:
19 oz (540 ml) can black beans drained and rinsed
1 cup (250 ml) prepared fresh salsa
½ cup (125 ml) grated Cotija cheese, or aged Parmesan
Instructions
- Bring 2 cups (500 ml) lightly salted water to a boil. Add smoked rice, cover and simmer over medium-low heat until rice absorbs liquid and is tender to bite, but not mushy. Turn out onto a baking sheet and spread out to slightly dry.
- Bring 2 cups (500 ml) lightly salted water to a boil and stir in red and white quinoa. Cover and simmer over medium-low heat until water has been absorbed and grains have sprouted. Turn out onto a baking sheet and spread out to slightly dry. Stir a few times to separate grains.
- Transfer rice and quinoa to a large bowl. Add red and green onions, banana peppers, parsley, cilantro, basil and garlic. Toss to combine.
- In a small bowl, combine avocado oil,vinegar, lime zest and juice, cumin, syrup, salt, paprika and pepper. Whisk to blend. Drizzle over rice and quinoa and gently toss to evenly distribute dressing, then top with black beans, salsa and grated cheese.
Drink Pairings
NORTH CAROLINA-STYLE PULLED PORK BURGERS WITH HUSH PUPPIES AND RED SLAW
Ingredients
Serves 8 to 10
PULLED PORK BURGERS:
3 tbsp (45 ml) packed brown sugar
3 tbsp (45 ml) garlic powder
2 tbsp (30 ml) sweet paprika
2 tbsp (30 ml) dried oregano
1 tbsp (15 ml) ancho chili powder
2 tsp (10 ml) sea salt
1 tsp (5 ml) celery salt
1 tsp (5 ml) coarse ground black pepper
8 lb (4 kg) bone-in pork shoulder roast, with skin
5 cups (2.25 L) apple or other wood chips, soaked in water for at least 30 minutes and drained
8 to 10 soft hamburger buns, to serve
dill pickles, for garnish
NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE:
3 cups (750) apple cider vinegar
¾ cup (175 ml) brown sugar
⅓ cup (75 ml) ketchup
¼ cup (60 ml) honey
3 tbsp (45 ml) kosher salt
3 to 4 garlic cloves, minced
2 tbsp (30 ml) crushed red pepper flakes
1½ tsp (7 ml) freshly ground black pepper
NORTH CAROLINA RED COLESLAW:
1 cup (250 ml) coarsely grated red onion
¾ cup (175 ml) canola oil
¼ cup (60 ml) ketchup
3 tbsp (45 ml) apple cider vinegar
1 tbsp (15 ml) granulated sugar
1½ tsp (7 ml) celery seeds
1 medium head green cabbage, thinly sliced or coarsely grated
2 cups (500 ml) coarsely grated, peeled carrots
4 green onions, finely chopped, optional
salt and freshly ground pepper, to taste
HUSH PUPPIES:
1½ cups (375 ml) all-purpose flour
1½ cups (375 ml) cornmeal
2 tbsp (30 ml) baking powder
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) baking soda
2 tsp (10 ml) salt
½ tsp (5 ml) cayenne
1¼ cups (300 ml) buttermilk
2 large eggs, whisked
2 tbsp (30 ml) finely chopped fresh parsley
1 large yellow onion, grated, including juices
canola oil, for frying
Instructions
- To make PULLED PORK BURGERS: In a small bowl, make spice mixture by mixing together brown sugar, garlic, paprika, oregano, chili powder, salt, celery salt and pepper. Place meat in a non-reactive bowl and spice mixture all over meat. Cover and refrigerate overnight.
- Set up grill for indirect cooking1 and preheat to 325 F (175 C). Place pork shoulder, skin-side up, on grate over a drip pan. If using a charcoal grill, toss a quarter of the wood chips on coals. If using a gas grill, place chips in smoker box. As soon as it begins to smoke, add meat and drip pan, close lid on grill.
- Smoke-cook pork until fall-off-thebone tender with an internal temperature of 195 F (90 C), about 4 to 5 hours. If using charcoal, add 10 fresh coals and 1 cup (250 ml) wood chips every hour.
- Meanwhile prepare NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE: In a medium-sized saucepan stir apple cider vinegar and brown sugar over medium heat until sugar dissolves. Remove from heat and add ketchup, honey, kosher salt, garlic, red pepper flakes and pepper. Allow to cool. Cover and set aside.
- To make NORTH CAROLINA RED COLESLAW: In a large bowl whisk together red onion, oil, ketchup, cider vinegar, granulated sugar and celery seeds. Add cabbage, carrot and green onions. Toss well, cover and refrigerate at least 2 hours. Add salt and pepper to taste.
- To make HUSH PUPPIES: In a large bowl combine flour, cornmeal, baking powder, granulated sugar, baking soda, salt and cayenne. In a medium-sized bowl stir together buttermilk, eggs, parsley, grated onion and their juice. Pour over dry ingredients and stir together until just combined. Set aside to rest for 1 hour.
- Pour canola oil to a depth of 2-in (5 cm) in a large heavy Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350 F (180 C). Using a tablespoon (15 ml), drop small rounds of batter into oil, making sure to not to crowd pan. Cook, stirring occasionally and flipping halfway through, until golden and crisp, about 3 to 4 minutes. Remove Hush Puppies from oil and drain on paper towels.
- When pork roast is ready, transfer to a cutting board, tent with aluminum foil and let rest for 15 minutes. Pull off and discard any skin. Pull pork into pieces, discarding any bones or fat. Thin-shred pork by pulling at it with 2 forks. For every 3 cups (750 ml) of pulled pork, toss with 1 cup (250 ml) of the prepared barbecue sauce.
- Place a good portion of pulled pork on bottom half of toasted buns and top with a dollop of coleslaw. Alternatively, serve coleslaw on side. Cover with top bun and garnish with dill pickles and serve alongside Hush Puppies.