PERSIMMON AND PISTACHIO BITES
Ingredients
Serves about 40 bites
SPELT CRACKERS:
2¼ cups (560 ml) spelt flour, extra for rolling
1 tsp (5 ml) salt
2 tbsp (30 ml) sesame seeds
2 tbsp (30 ml) quick-cooking oats
¼ cup (60 ml) olive oil, plus extra
½ cup (125 ml) water
PERSIMMON AND PISTACHIO TOPPING:
1 cup (250 ml) goat’s cheese
¼ cup (60 ml) whipping cream
1 tsp (5 ml) chopped fresh thyme
1 tbsp (15 ml) Meyer lemon zest
salt and pepper, to taste
4 ripe Fuyu persimmons
1 tbsp (15 ml) Meyer lemon juice
¼ cup (60 ml) clover honey, warmed
¼ cup (60 ml) pistachios, toasted and roughly chopped
Instructions
- Preheat oven to 350 F (180 C). Lightly oil 2 baking sheets and set aside.
- In a large bowl, stir together Spelt Cracker ingredients until well combined. Set aside for 5 minutes.
- On a lightly floured work surface, roll out dough with rolling pin to 1⁄4-in (0.5 cm) thickness. Cut dough into 2-in (5 cm) squares. Transfer to prepared baking sheets and bake until crackers are crisp and golden brown, 15 minutes. Transfer baked crackers to a wire rack to cool.
- For toppings, in a medium-sized bowl, whisk together goat’s cheese, cream, thyme and lemon zest with hand mixer on low speed until creamy, about 1 minute. Season to taste with salt and pepper.
- Peel, trim and cut persimmons into ½-in (1 cm) slices. Transfer to a bowl and lightly toss with lemon juice.
- Before serving, spread goat’s cheese mixture over crackers. Top with segments of persimmon and transfer to serving platter. Garnish with a drizzle of honey, chopped pistachios and an extra sprinkle of salt and pepper, if desired. Serve immediately.
Drink Pairings
PRAWN AND MELON SALAD
Ingredients
Serves 8
2 small fennel bulbs, trimmed, fronds saved for garnish, divided
1 small leek, trimmed, white and light green part, thinly sliced
3 garlic cloves
1 tsp (5 ml) fennel seeds
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) black peppercorns
1 orange, zest and juice
1 cup (250 ml) dry white wine
2½ cups (625 ml) water
salt, to taste
1½ lbs (750 g) prawns, shelled and deveined, tails intact
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) raspberry vinegar or white wine vinegar
1½ cups (375 ml) each, cubed or balled cantaloupe and honeydew melon
1 small head frisée lettuce, tender inner leaves only
1 head butter lettuce, leaves separated (optional)
1 tbsp (15 ml) chopped fresh tarragon
1 tbsp (15 ml) chopped fresh chives
Instructions
- Thinly slice 1 fennel bulb and place in a large saucepan. Add leek, garlic, fennel seeds, coriander seeds, black peppercorns, orange zest and juice, wine, water and a couple pinches of salt. Place over medium-high heat and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer broth for 20 minutes.
- Add prawns to broth and cook, uncovered, over low heat until pink and curled, about 4 minutes. Remove saucepan from heat and allow prawns to continue to marinate in warm broth for 15 minutes. With a slotted spoon transfer prawns to a bowl and refrigerate until chilled. Strain broth and reserve 1 cup (250 ml).
- To make a dressing, place reserved broth in a small saucepan and bring to a boil over high heat. Bring broth to a rolling boil and reduce to 2 tbsp (30 ml), about 10 to 15 minutes. Transfer to a bowl and whisk in olive oil and vinegar. Season to taste with salt.
- Thinly slice remaining fennel bulb and add to a large bowl along with cantaloupe and honeydew melon, frisée and cooled prawns. Drizzle dressing over top and toss gently to combine.
- Line serving plates with a few leaves of butter lettuce, if using, before spooning salad over top. Garnish with reserved fennel fronds, chopped tarragon and chives and serve.
Drink Pairings
PARMESAN CHICKEN WINGS
Ingredients
Serves 6 to 8
24 chicken wings, split
1 cup (250 ml) finely grated fresh Parmesan
1 cup (250 ml) panko or regular bread crumbs
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
2 tsp (10 ml) onion powder
freshly ground black pepper, to taste
2 large eggs, lightly beaten
½ cup (125 ml) milk
1 tbsp (15 ml) finely chopped fresh thyme, for garnish
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and place a cooling rack on it. Spray rack with cooking spray. Pat chicken wings dry with paper towels.
- In a shallow bowl, mix cheese, panko or bread crumbs, paprika, chili and onion powder until well combined. In another bowl, mix eggs and milk.
- Dip each wing in egg mixture and then in cheese mixture. Place wings on cooling rack in a single layer.
- Bake for 50 to 55 minutes until golden and cooked through. Remove from oven, set on a serving platter and sprinkle with thyme. Wings can be served hot or at room temperature.
Drink Pairings
MAPLE-BOURBON PORK BELLY
Ingredients
Serves 6
1 lb (454 g) pork belly, skinned
1 tbsp (15 ml) bourbon
4 tsp (20 ml) each of salt and maple syrup
freshly ground black pepper
Instructions
- Rub pork with bourbon, salt, maple syrup and pepper. Place on a baking sheet in refrigerator and let sit overnight.
- Preheat oven to 450F (230C). Place pork belly on a rack on a shallow baking sheet, fat-side up, and roast for 15 minutes. Reduce heat to 275 F (140 C) and bake for 11⁄2 hours or until you can pierce pork easily with a knife. Remove pork from oven, place on a rack and cool to room temperature. Wrap pork in plastic wrap and refrigerate overnight.
- To serve, preheat oven to 350F (180C). Bring pork to room temperature and cut into thick slices. Place on a parchment-lined baking sheet and heat in oven until warmed through, about 10 minutes. Serve with your favourite brunch accompaniments.
Drink Pairings
POTATO ROSTI WITH SMOKED SALMON AND AVOCADO
Ingredients
Serves 4
1 lb (500 g) Yukon Gold potatoes, peeled
¼ cup (60 ml) unsalted butter, melted, divided
1 tsp (5 ml) kosher salt
4 oz (125 g) sockeye salmon lox
1 avocado, peeled and sliced
½ cup (125 ml) crème frâiche
1 tbsp (15 ml) each, chopped chervil, chopped chives
Instructions
- Preheat oven to 375 F (190 C). Grate potatoes using the coarse side of a box grater. Transfer to a bowl of cold water, rinse out excess starch. Remove from water and dry on paper towels, then return to bowl.
- Remove and discard white milk solids from melted butter. Pour half the butter and salt over potatoes and mix thoroughly.
- Heat an 8-in (20 cm) non-stick ovenproof frying pan over medium heat, add remaining butter. Add potatoes and press them down evenly. Cook potatoes until golden brown underneath. Transfer pan to oven and bake for 15-20 minutes, or until the top of the potatoes have started to soften. Flip once and bake for another 15-20 minutes, or until the bottom is golden brown and cooked through. Immediately serve with lox, avocado and crème frâiche mixed with chervil and chives.
Drink Pairings
MAPLE AND MUSTARD PORK ROAST (WITH MAPLE ROASTED VEGETABLES)
Ingredients
Serves 8
BRINE:
8 cups (2 L) water, divided
3/4 cup (175 ml) maple syrup, divided
½ cup (125 ml) kosher salt
4-lb (2 kg) boneless pork loin roast, trimmed to leave a thin layer of fat
⅓ cup (85 ml) wholegrain mustard
1 tsp (5 ml) freshly ground black pepper, or more to taste
Maple Roasted Vegetables
MAPLE ROASTED VEGETABLES:
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) wholegrain mustard
1 lb (500 g) carrots, peeled and cut into sticks
1 lb (500 g) parsnips, peeled and cut into sticks
Instructions
- To make BRINE: In a saucepan, combine 2 cups (500 ml) of water with maple syrup and salt and bring to a boil over high heat, stirring to dissolve salt. Add remaining water and cool to room temperature. Transfer brine to a large container, add pork, cover and refrigerate for at least 8 hours.
- Position a rack in centre of oven and heat oven to 450 F (230 C).
- Drain pork and pat dry with paper towels. Set a flat roasting rack in the middle of a roasting pan and add 1 cup (250 ml) of water to the pan. Place the roast on rack.
- In a bowl, mix maple syrup, mustard and pepper, set aside half in a small bowl for serving.
- Roast pork until crust just starts to brown, about 20 to 25 minutes. Reduce heat to 350 F (175 C) and continue cooking until thermometer inserted into the thickest part of the roast registers 140 F (60 C), 30 to 50 minutes more. As it rests, the internal temperature will rise to 145 to 150.
- Let rest for 10 minutes and thinly slice. Serve with roasted vegetables and a drizzle of reserved maple syrup mixture.
- To make MAPLE ROASTED VEGETABLES: Pre-heat oven to 400 F (200 C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine olive oil, maple syrup and mustard. Stir well to combine, then add carrots and parsnips. Toss to coat.
- Transfer vegetables to baking sheet and spread vegetables in one layer. Season with salt and freshly ground black pepper to taste. Roast until vegetables are cooked through and caramelized, 15 to 20 minutes depending on size, stirring halfway through.
Drink Pairings
PB & J CHEESECAKE AND SORBET
Ingredients
Serves 16
RASPBERRY SORBET:
3½ sheets silver strength gelatin
2 lbs (1 kg) raspberries, puréed, strained
½ cup (125 ml) glucose or clear corn syrup
⅔ cup (150 ml) granulated sugar
⅛ tsp (0.5 ml) salt
PEANUT CRUMBLE:
¼ cup (60 ml) granulated sugar
⅓ cup (75 ml) brown sugar
1¾ cups (425 ml) all-purpose flour
⅔ cup (150 ml) butter, at room temperature
1 cup (250 ml) granola
1 cup (250 ml) peanuts, toasted and chopped
PEANUT BUTTER CHEESECAKE:
6 cups (1.5 L) plain cream cheese
1 cup (250 ml) granulated sugar
1 cup (250 ml) smooth peanut butter
3 cups (750 ml) crème fraîche
3 eggs
TORN DONUT:
3½ cups (875 ml) granulated sugar, divided
3 cups (750 ml) water
6 eggs
½ cup (125 ml) granulated sugar
¼ standard loaf sliced white bread, crusts removed
canola oil, for frying
CRÈME ANGLAISE:
2 cups (500 ml) each whole milk and whipping cream
1 whole vanilla bean
¾ cup (175 ml) granulated sugar
7 egg yolks
Thai basil leaves, for garnish
Instructions
- To make RASPBERRY SORBET: Place gelatin in a large bowl with plenty of ice water to soak for 5 to 10 minutes. In a blender, combine raspberry purée, glucose, sugar and salt. Whirl to blend. Place half purée in a medium-sized saucepan.
- Remove gelatin from water and squeeze with hands to remove water. Add to saucepan with purée and warm, stirring constantly until all gelatin has dissolved. Remove from heat and add to remaining purée in blender. Whirl briefly then transfer to an ice cream maker and freeze according to manufacturer’s instructions.
- To make PEANUT CRUMBLE: Preheat oven to 275 F (140 C). Combine sugars and flour in a bowl. Stir to blend. Add butter and work in until mixture resembles small pebbles or coarse sand. Fold in granola and transfer mixture into an 8 cup (2 L) baking dish with 2-in (2.5 cm) sides. Bake in centre of oven for 40 minutes until golden brown. Stir often as it starts to turn golden. Crumble should be rich golden brown and crisp. Cool pan on a rack. If some crumbles are too large, pulse in a food processor. Fold in peanuts and store cooled crumble in a tightly sealed container at room temperature. Can be stored for up to a week.
- To make PEANUT BUTTER CHEESECAKE: Preheat oven to 250 F (130 C). Grease a 12 x 10 x 1.5-in (30 x 25 x 3.5 cm) baking dish and line with parchment paper. Set aside.
- In electric stand mixer fitted with paddle attachment, beat cream cheese until smooth and creamy. Beat in sugar and peanut butter and continue beating until blended. Beat in crème fraîche and eggs until blended and smooth. Transfer into prepared baking dish, smoothing top. Bake in oven for 30 to 40 minutes or until cake is firm but still has a slight jiggle when shaken. Remove dish to a rack to cool. Then, cover with plastic wrap and refrigerate. Can be refrigerated for several days.
- To make TORN DONUT: Combine 3 cups (750 ml) each sugar and water in a heavy-bottomed saucepan. Bring to a gentle boil and stir to dissolve. Remove from heat and set aside to cool.
- Whisk remaining ½ cup (125 ml) sugar and eggs together in a large bowl until blended and sugar is dissolved. Tear bread with crusts removed into golf ball-sized pieces. Soak in egg mixture then drain in a colander.
- Fill a large heavy-bottomed saucepan with about 5-in (12 cm) oil making sure it’s at least 5-in (12 cm) from top of saucepan. Heat oil to 350 F (180 C). Then reduce heat to medium-low to maintain temperature. Fry soaked bread in small batches in hot oil, turning a few times with slotted spoon for even browning. Bread will expand in saucepan as it cooks so don’t add too many pieces at once. When bread is golden on all sides, 2 to 3 minutes, remove with slotted spoon and drop into sugar syrup for a minute, turning to coat. Remove from syrup, drain on a rack over a baking sheet. Return oil temperature to 350 F (180 C) before frying another batch.
- To make CRÈME ANGLAISE: Combine milk and cream in a medium-sized, heavybottom saucepan. Split vanilla bean in half and scrape out seeds. Stir seeds into milk. Gently heat milk over medium-low until simmering. Remove from heat and set aside.
- Whisk sugar and eggs in a bowl until blended. Gradually whisk a little hot milk mixture into egg mixture to slightly warm. Then slowly whisk egg mixture into warmed milk until blended. Return saucepan to medium heat and cook, stirring constantly with a wooden spoon until a thickened custard is formed, 5 minutes. Do not let mixture boil. Anglaise is ready when thick enough to coat a spoon. Strain Anglaise into a bowl and cool before transferring to a container with a tight-fitting lid and refrigerating. Whisk before serving.
- To serve Peanut Butter Cheesecake, spoon a few generous spoons Crème Anglaise onto bottom of a shallow serving dish. Spoon scoops of peanut butter cheesecake over anglaise. Tear Torn Donuts into chunks and add to top. Sprinkle with Peanut Crumble and a few scoops of Raspberry Sorbet. Top with a little more Anglaise and garnish with Thai basil leaves.
Drink Pairings
MAPLE BACON POPCORN
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter
2 tbsp (30 ml) light corn syrup
2 tbsp (30 ml) dark maple syrup
2 tbsp (30 ml) dark rum
1 cup (250 ml) granulated sugar
vegetable oil, for greasing
½ tsp (2 ml) finely ground, fresh coffee beans
⅓ cup (75 ml) cooked and crumbled bacon
½ tsp (2 ml) baking soda
10 cups (2.5 L) freshly popped popcorn
Instructions
- In small saucepan, melt butter over low heat. Stir in corn syrup, maple syrup, rum and sugar. Increase heat to medium-high. Cook, stirring occasionally, until temperature reaches 300 F (150 C) on a candy thermometer.
- Meanwhile, lightly grease a large baking sheet with vegetable oil. Also grease 2 rubber spatulas before setting aside.
- When butter mixture reaches desired temperature, immediately remove from heat and stir in ground coffee until well combined. Stir in cooked bacon and baking soda until thoroughly incorporated.
- Drizzle mixture over popcorn and toss with spatulas until caramel cools slightly and coats popcorn. Let popcorn cool completely before breaking apart any large clumps and placing in a large bowl for serving. Popcorn is best enjoyed the day it is made.
Drink Pairings
PANZANELLA AND TUNA SALAD
Ingredients
Serves 4
5 thick slices rye bread or pumpernickel bread, cut into 1-in (2.5 cm) cubes
3 tbsp + ¼ cup (105 ml) extra-virgin olive oil, divided, plus extra
6 green onions, roots trimmed
salt and freshly ground pepper, to taste
1 bunch fresh asparagus, tough ends trimmed
1 lb (500 g) Albacore tuna loin
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) white balsamic vinegar
1½ tbsp (22 ml) grainy mustard
1 tsp (5 ml) maple syrup
1 cup (250 ml) cooked and shelled edamame or fava beans
4 radishes, thinly sliced
1 cup (250 ml) baby arugula
½ medium head radicchio, cut into thick ribbons
Instructions
- Preheat oven to 350 F (180 C). Place a baking sheet in oven to warm while preheating.
- In a large bowl, to make croutons, toss bread cubes with 3 tbsp (45 ml) oil. Scatter in a single layer on warmed baking sheet and bake until crisp, about 8 to 10 minutes, tossing croutons halfway through cooking time. Allow to cool on baking sheet while preparing rest of salad.
- Heat grill or grill pan over mediumhigh heat. Drizzle some oil over green onions and season with salt before grilling until lightly charred, about 2 to 3 minutes. Transfer to a cutting board and cut into 1-in (2.5 cm) pieces. Repeat grilling process with asparagus and cut into 1-in (2.5 cm) pieces. Brush tuna loin with oil and season with salt and pepper. Grill for 2 to 3 minutes per side, searing outside but keeping tuna raw in middle. Transfer to a plate and refrigerate until ready to serve.
- In a small bowl, make dressing whisking together ¼ cup (60 ml) oil with dill, vinegar, mustard and maple syrup until well combined. Season to taste with salt and pepper.
- When ready to serve, toss croutons with 2 tbsp (30 ml) dressing. Add grilled green onions, asparagus, edamame (or fava) beans, radishes, arugula and radicchio and a drizzle of 1 to 2 tbsp (15 to 30 ml) more dressing. Toss gently to combine. Divide salad among serving plates. Slice chilled tuna into ½-in (1.25 cm) slices. Lay a couple of slices on each salad and garnish with an extra drizzle of dressing, if desired. Serve immediately.
Drink Pairings
MINI KEY LIME PIES
Ingredients
Serves 6
CRUSTS:
1 cup (250 ml) cold unsalted butter, cut into ½-in (1.25 cm) cubes
½ cup (125 ml) light brown sugar
¼ tsp (1 ml) almond extract
¼ tsp (1 ml) salt
2¼ cups (560 ml) all-purpose flour
½ cup (125 ml) quick-cooking oatmeal
KEY LIME PIE FILLING:
3 egg yolks
1 x 300 ml can sweetened evaporated milk
½ cup (125 ml) fresh key lime or regular lime juice
2 limes, zest only
TOPPING:
½ cup (125 ml) whipping cream
2 tbsp (30 ml) sifted icing sugar
1 lime, cut into thin wedges, for garnish
Instructions
- To make CRUSTS: Using a stand mixer fitted with a paddle attachment (or a large bowl with an electric hand mixer), combine butter, sugar, almond extract and salt and beat at low speed until combined but not perfectly smooth, about 2 minutes. Add flour and oatmeal and continue to mix on low speed, scraping down sides of bowl with a spatula until dough begins to hold together, about 3 or 4 more minutes.
- Preheat oven to 350 F (175 C). Place 6 mini-cheesecake pans about 4½-in wide x 1-in high (11 x 2.5 cm) on a baking sheet and spray the insides with cooking spray. (Alternatively, use tart pans.) Roll dough into 6 equal-sized balls, and press into the bottom and up the sides of each pan. Prick the bottom of each with a fork.
- Bake in preheated oven for 10 to 12 minutes, or until crusts are golden brown and begin to puff. Remove from oven and gently press dough into each pan with the back of a spoon to form a firm shell. Cool in pans on baking sheet while preparing filling. Keep oven temperature at 350 F (180 C).
- To make FILLING: Combine egg yolks in a bowl. Beat with an electric mixer at high speed until very creamy. Beat in condensed milk and continue to beat until thick, about 3 more minutes. Reduce mixing speed and gradually beat in lime juice and zest until blended.
- Evenly pour mixture into cooled crusts. Return to oven and bake for 10 more minutes, or until filling is firm and doesn’t jiggle when nudged. Remove from oven and cool on a rack. Refrigerate until chilled, about 3 hours, or preferably overnight.
- To serve, run the thin blade of a knife around the inside of the minipans. Remove sides. Slip a pie server under crusts and gently remove minipies to serving plates or a platter.
- To make TOPPING: Whip cream in a bowl with an electric mixer until soft peaks form. Sprinkle with icing sugar and continue to whip until firm peaks form. Transfer whipped cream to piping bag and top each mini-pie with a swirl of whipped cream. Top each with a thin wedge of fresh lime and serve.