PRAWN AND GRAPEFRUIT RAVIOLI WITH PINK GRAPEFRUIT BEURRE BLANC
Ingredients
Serves 20 ravioli
PRAWN AND GRAPEFRUIT RAVIOLI:
3 tbsp (45 ml) unsalted butter
1 tbsp (15 ml) minced shallots
1 lb (500 g) shelled and deveined small prawns
1 garlic clove, minced
pinch of red pepper flakes
2 tbsp (15 ml) chopped fresh basil, divided
2 oz (60 ml) dry white vermouth
2 to 3 tbsp (30 to 45 ml) cornmeal
1 tbsp (15 ml) salt
1 pink grapefruit, segmented, for garnish
1 package of wonton wrappers (40-50 wonton wrappers)
GRAPEFRUIT BEURRE BLANC:
½ cup (125 ml) fresh grapefruit juice
1 tbsp (15 ml) dry white vermouth
¾ cup (180 ml) cold unsalted butter, cut into 12 pieces
salt and freshly ground white pepper, to taste
Instructions
- Melt butter over medium-high heat in a large frying pan. Add shallots and cook until soft and translucent, about 3 minutes. Add prawns and cook for 2 minutes stirring occasionally. Reserve a few prawns for garnish.
- Add garlic, red pepper flakes and 1 tbsp (15 ml) basil and cook for about 1 minute or until fragrant, stirring occasionally. Add vermouth and cook for about 4 minutes or until reduced by half.
- Remove prawns from pan and set aside. If still too much liquid, cook until reduced to a glaze. Pour over prawns and refrigerate until ready to use.
- Line a baking sheet with parchment paper and sprinkle evenly with cornmeal.
- To make RAVIOLI: Take one wonton wrapper and set on a dry cutting board. Add 1 tbsp (15 ml) prawn filling. Using a pastry brush, lightly brush water all around exposed dough, add a second wonton wrapper on top and press to remove air and seal. Using a ravioli cutter, cut the desired shape and place ravioli on baking sheet. Repeat procedure until all the filling is used. Cover ravioli with a dry cloth and cook, or freeze until ready to use.
- To make GRAPEFRUIT BEURRE BLANC: Combine grapefruit juice and vermouth in small, heavy non-reactive saucepan. Bring to a low boil and cook until liquid is reduced to about 1 tbsp (15 ml). Remove pan from heat and using a whisk, beat in 1 piece of butter, then a second piece.
- Return pan to a very low heat and whisk in remaining butter, one piece at a time. Remove from heat and whisk in salt and pepper to taste. Cover and keep warm while preparing ravioli.
- Fill a large saucepan with water and bring to a boil. Add 1 tbsp (15 ml) salt and ravioli. Cook ravioli for about 3 minutes, or until it floats. Remove with a slotted spoon, drain well and transfer to serving plates or a platter.
- Pour beurre blanc around and over the ravioli, and garnish with reserved prawns, grapefruit segments and remaining chopped basil.
Drink Pairings
PETITS FARCIS
Ingredients
Serves 24 stuffed vegetables
12 small yellow pattypan squash
12 small tomatoes, about size of golf balls
1 slice of white or whole wheat bread
2 tbsp (30 ml) milk
1 tbsp (15 ml) grapeseed oil
1 small yellow onion
1 garlic clove, minced
8 oz (250 g) each ground turkey and pork
1 large egg, lightly beaten
¼ cup (60 ml) grated pecorino cheese
1 tsp (5 ml) finely chopped fresh thyme
½ tsp (2 ml) fennel seeds
1 pinch crushed red pepper flakes (optional)
1 tbsp (15 ml) finely chopped fresh parsley
salt and pepper, to taste
Instructions
- Cut top third off pattypan squash and tomatoes. Reserve tops. Gently scoop out inside of vegetables leaving a wall about 1⁄4-in (0.5 cm) thick. Stand hollowed out squashes and tomatoes up in an oiled 9 x 13-in (23 x 33 cm) baking dish.
- Preheat oven to 400 F (200 C). Remove crust from bread before crumbling into small pieces and place in a small bowl. Stir in milk and set aside.
- Warmoilinafryingpanover medium heat. Sweat onion until translucent but not browned, 4 minutes. Stir in garlic and cook another minute before removing pan from heat.
- In a large bowl, combine turkey, pork, egg, cheese, thyme, fennel seeds, pepper flakes (if using), parsley, soaked bread, cooked onion mixture and a pinch of salt and pepper. Mix with hands until well incorporated. Divide mixture into 24 small meatballs and place inside hollowed out vegetables. Bake until meat is cooked but not coloured, 15 to 20 minutes. top each vegetable with cap and return to oven until meat is sizzling, 10 minutes. Allow to cool slightly before serving. Best served warm.
Drink Pairings
MAKER’S MARK CAESAR
Ingredients
Serves 1
1 lime
celery salt or steak spice, to rim
1½ oz (45 ml) Maker’s Mark Kentucky Bourbon
4 dashes of hot sauce
2 dashes Worcestershire sauce
celery stick, for garnish
Clamato juice, to top
freshly ground pepper
Instructions
- Moisten rim of glass with a lime wedge and roll rim in celery salt or steak spice to coat. Fill glass with ice. Add Maker’s Mark, hot sauce and Worcestershire sauce. Add celery stick garnish and top with Clamato. Finish with some freshly ground pepper, a lime wedge and enjoy!
Featuring
MINI STRAWBERRY SHISO TARTS
Ingredients
Serves about 24
1½ cups (375 ml) all-purpose flour, plus extra
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine salt
½ cup + 1 tbsp (140 ml) very cold unsalted butter, cut into cubes, plus extra for greasing
1 large egg
1 cup (250 ml) whole milk
8 shiso leaves, roughly chopped, plus extra for garnish, if desired
3 large egg yolks
½ cup (125 ml) granulated sugar
3 tbsp (45 ml) cornstarch
½ tsp (2 ml) vanilla
½ cup (125 ml) chilled whipping cream
24 strawberries, trimmed and each cut into 4 slices
¼ cup (60 ml) seedless strawberry jam, warmed until liquefied
Instructions
- Preheat oven to 375 F (190 C). Lightly grease 24 barquette tins with butter before placing on baking tray.
- In a food processor fitted with steel blade attachment, pulse together flour, icing sugar and salt. Scatter cubes of butter over dry ingredients and pulse until coarsely incorporated, about 3 or 4 pulses. Add egg and continue to pulse until dough starts to clump together. Turn dough out onto work surface and very lightly knead just to finish incorporating ingredients.
- Divide dough into 24 pieces and press evenly across bottom and up sides of individual barquette tins, making tart shells. Transfer to baking sheet. Prick each tart a few times with a fork and freeze for 20 minutes.
- Press small pieces of aluminum foil tightly against each shell and bake in middle of oven for 10 minutes. Carefully remove foil. If shells have puffed, press down gently with back of a spoon. Bake another 5 to 8 minutes until shells are firm and golden brown. Transfer baking sheet to wire rack and let shells cool for 5 minutes before removing from moulds and allowing to cool completely on rack.
- Meanwhile, make shiso cream. In a small saucepan bring milk and shiso leaves to boil over medium-high heat. Remove saucepan from heat, cover and let stand for 20 minutes. Strain infused milk through a finemeshed sieve into a bowl. In medium-sized saucepan whisk together 3 egg yolks, sugar, cornstarch and vanilla. While whisking, slowly incorporate infused milk before bringing mixture to boil over medium heat. Reduce heat to medium-low and simmer, whisking for 3 minutes. Mixture will be very thick. Transfer to a bowl, press a piece of plastic wrap into surface to seal, and refrigerate until cold, about 4 hours.
- In bowl of an electric mixer fitted with whisk attachment, beat whipping cream until stiff peaks form. Whisk chilled shiso mixture until smooth before whisking in half the whipped cream. With a rubber spatula, fold remaining whipped cream into shiso mixture. Transfer to piping bag fitted with a round or star tip.
- Before serving, pipe shiso cream into tart shells. Top with strawberry slices and brush with melted strawberry jam. Garnish with a sprinkle of chopped shiso leaf, if desired. Serve immediately.
Drink Pairings
OPEN-FACED BRAISED BEEF SLIDERS
Ingredients
Serves 15
BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) ground pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) mustard powder
¼ cup (60 ml) brown sugar
1 small onion, chopped
2 cloves garlic, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) ketchup
BRAISED BEEF:
1 lb (500 g) beef brisket
½ tsp (2 ml) kosher salt
¼ tsp (1 ml) freshly ground pepper
1 tbsp (15 ml) grapeseed oil
Barbecue Sauce
CABBAGE SLAW:
¼ cup (60 ml) cabbage, thinly sliced
⅛ cup (25 ml) carrots, julienned
1 tbsp (15 ml) mayonnaise
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) grainy mustard
1 tsp (5 ml) parsley, chopped
15 mini buns, cut in half
Instructions
- To make BARBECUE SAUCE: Simmer all ingredients in a medium saucepan over medium heat for about 30 minutes until the onions and garlic are cooked and the flavours have come together. Cool and purée the sauce until smooth. Set aside.
- To make BRAISED BEEF: Season beef with salt and pepper.
- Sear the beef in a medium-sized skillet oil over medium-high heat until all sides are golden brown. Turn the heat down to low and add the Barbecue Sauce. Add enough water to cover the beef halfway.
- Braise the beef over low heat for 3 to 4 hours, or until tender.
- Remove the beef from the sauce and cool to room temperature. Meanwhile, simmer the sauce and reduce it until it is thick and sauce consistency.
- Shred the beef and mix it with the sauce.
- To make CABBAGE SLAW: Mix cabbage, carrots, mayonnaise, lemon juice, grainy mustard, and parsley. Season with salt and pepper, to taste.
- Assemble the sandwiches: Stuff the mini buns with braised beef and top with Cabbage Slaw.
Drink Pairings
PISTACHIOS AND ORANGE BLOSSOM NO-BAKE CAKE
Make 1 day ahead of serving.Ingredients
Serves 4
½ cup + 2 tbsp (155 ml) raw pistachios, divided, plus extra for garnish
7 Medjool dates, pitted
¼ cup (60 ml) unsweetened shredded coconut
½ tsp (2 ml) salt, divided
¾ cup + 1 tbsp (190 ml) maple syrup, divided
4 avocados, pitted and peeled
2 tbsp (30 ml) lime juice
1 tsp (5 ml) orange blossom water
edible flowers, for garnish
Instructions
- Line bottom of a 6-in (15 cm) spring-form pan with parchment paper.
- In a food processor, pulse ½ cup (125 ml) pistachios, dates, coconut and ¼ tsp (1 ml) salt until crumbly. Add 1 tbsp (15 ml) maple syrup and process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to prepared spring-form pan and press over base of pan in an even layer. Place in freezer while making next layer.
- In a blender or food processor, combine remaining ¾ cup (175 ml) maple syrup, ¼ tsp (1 ml) salt, avocados, lime juice and orange blossom water until smooth. Add remaining 2 tbsp (30 ml) pistachios and pulse so they are not fully blended and small pieces are still visible. Pour mixture over prepared crust. Smooth out top and sprinkle with additional chopped pistachios before freezing until firm, about 5 hours or overnight.
- When ready to serve, garnish with edible flowers and extra pistachios, if desired. Slice with a warm knife and keep any leftovers frozen.
Drink Pairings
PARMESAN AND CORN LOLLIPOPS
Ingredients
Serves 16
¾ cup (175 ml) finely grated Parmigiano- Reggiano cheese
¼ cup (60 ml) fresh or frozen corn kernels, cooked and cooled
1 tsp (5 ml) fresh lime juice
¼ tsp (1 ml) freshly ground black pepper, plus extra to taste
16 thin pretzels sticks or bread sticks
1 tsp (5 ml) lime zest
Instructions
- With rack in middle position, preheat oven to 200 C (400 F). Line a baking sheet with parchment paper or silicon mat.
- In a small bowl, combine cheese, corn, lime juice and pepper.
- Place 8 pretzel sticks on baking sheet, making sure to leave enough space between each to ensure pops don’t merge together once cheese melts. Place a 2-in (5 cm) ring or cookie cutter on top of each pretzel and sprinkle 1 tbsp (15 ml) of cheese mixture into it in a thin layer.
- Bake for about 6 minutes or until cheese has melted and is golden. Remove from oven and slide paper or silicone mat off baking sheet and onto a rack to help speed up cooling. Sprinkle with lime zest and freshly ground black pepper. Leave to cool for 1 to 2 minutes until lollipops have become crisp. Carefully remove each one with a palette knife.
- Serve immediately or keep for 4 to 5 days in an airtight container and reheat before serving.
Drink Pairings
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
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
MEDITERRANEAN SPINACH AND CHICKEN PHYLLO BITES
Ingredients
Serves 54 bites
½ cup (125 ml) whole blanched almonds, toasted
¼ cup (60 ml) olive oil, divided
1 boneless, skinless chicken breast
salt and pepper, to taste
1 medium yellow onion, finely chopped
2 garlic cloves, minced
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) ground turmeric
1 tsp (5 ml) ground cinnamon, plus more for garnish
2 cups (500 ml) fresh spinach, chopped
2 large eggs, lightly beaten
12 sheets thawed phyllo dough
½ cup (125 ml) unsalted butter, melted, plus extra if needed
icing sugar, for dusting
Instructions
- Add almonds to bowl of a food processor fitted with metal blade and pulse until finely ground. Place in a large bowl and set aside.
- Heat 1 tbsp (15 ml) oil in a medium frying pan over medium heat. Season chicken with salt and pepper before adding to pan and cook, turning once, until cooked through, about 5 minutes per side. Transfer to a plate to cool slightly before finely chopping and adding to bowl along with ground almonds.
- Wipe out frying pan. Add remaining 3 tbsp (45 ml) oil and place over medium heat. Add onion and sauté until softened, about 4 minutes. Add garlic, ginger, turmeric and cinnamon, cooking until fragrant, about 1 minute. Stir in spinach and cook until wilted and pan is cooked dry, about 5 minutes. Add eggs and cook, stirring until scrambled but still moist. Add spinach mixture to bowl with chicken mixture. Season to taste with salt and pepper. Fold together until well combined.
- On a clean work surface, unfold 1 sheet of phyllo with short side facing you. Cover remaining sheets with a damp kitchen towel. Lightly brush with melted butter before placing another phyllo sheet on top brushing with more butter. Cut phyllo stack lengthwise into thirds and then crosswise into thirds making 9 equal rectangles.
- Working with 1 rectangle at a time, place 1 tbsp (15 ml) chicken mixture about ½-in (1.25 cm) from end of short side while leaving ½-in (1.25 cm) border along either long side. Fold each long side over filling, then starting from end with filling, roll up filling inside phyllo. Repeat process with remaining phyllo and filling. Brush top of each bite with butter before arranging, seam-sides down, on parchment-lined baking sheets. At this point, bites may be 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 425 F (220 C). Arrange phyllo bites on a baking sheet and warm in oven until golden brown and heated through, about 12 to 15 minutes. Let cool slightly before lightly dusting with icing sugar and extra cinnamon. Serve on a platter while still warm.