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
MINI GOAT’S CHEESE CHEESECAKES ON PISTACHIO CRUSTS WITH PROSECCO APRICOT GELÉE
Ingredients
Serves 6 cakes
CRUST:
3 oz (90 g) prepared shortbread cookies, crumbled, about 4 cookies
½ cup (125 ml) shelled pistachios, toasted
¼ cup (60 ml) granulated sugar
¼ tsp (1 ml) kosher salt
3 tbsp (45 ml) unsalted butter, melted
cooking spray
GOAT’S CHEESE FILLING:
2 x 113 g logs plain goat’s cheese, at room temperature
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) light-coloured liquid honey
¼ tsp (1 ml) pure almond extract
generous pinch kosher salt
2 large eggs, at room temperature
PROSECCO APRICOT GELÉE:
¼ cup (60 ml) finely slivered dried apricots
2 tbsp (30 ml) + ¼ cup (60 ml) granulated sugar, divided
½ tsp (2 ml) finely grated orange zest
1½ cups (375 ml) Prosecco
1 x 7 g package gelatin powder
Instructions
- To make CRUST: In a food processor, pulse cookie crumbles, pistachios, sugar and salt until mixture resembles fine meal. Transfer to a bowl and stir in melted butter. Mixture should be moist enough to hold together. Place six 2½-in wide x 1-in high (7 cm x 2.5 cm) metal rings on a parchment-lined baking sheet and spray inside rings with cooking spray. Divide cookie mixture evenly among rings and press each into a firm base inside rings using the back of a spoon or your fingertips. Place in freezer while preheating oven to 400 F (200 C). (Alternatively you can use well-greased ramekins.)
- To make FILLING: In a food processor, combine goat’s cheese, sugar, honey, almond extract and salt. Pulse until blended and smooth. Add eggs, 1 at a time, and pulse until smooth. Transfer mixture to a large measuring cup or bowl with a pouring spout. Remove baking sheet from freezer and pour equal amounts of goat’s cheese filling into each ring. Bake in centre of oven for 18 to 20 minutes or until minicheesecakes are just barely set. Remove from oven and place baking sheet on a rack to cool. Transfer baking sheet to refrigerator and chill mini-cheesecakes overnight.
- The following day, prepare Prosecco Apricot Gelée. Place slivered apricots in a small bowl and cover with hot water to plump. Let stand for 30 minutes. Drain well and discard water. Press out as much liquid as possible and return apricots to bowl. Stir in 2 tbsp (30 ml) sugar and add orange zest. Toss together to evenly distribute and set aside for 30 minutes.
- Place ½ cup (125 ml) Prosecco in a small bowl. Sprinkle with gelatin and stir in. Set aside to soften, about 5 minutes. Meanwhile, in a saucepan, bring remaining 1 cup (250 ml) Prosecco to a gentle boil. Stir in ¼ cup (60 ml) sugar until dissolved and remove from the heat. Stir in gelatin mixture until dissolved.
- Using a slotted spoon, divide slivered apricots equally among chilled mini cheesecakes. Drizzle with equal amounts Prosecco mixture. Return cheesecakes to refrigerator and chill an additional 3 hours or until gelée topping is set.
- To serve, run blade of a thin paring knife around inside of each metal ring and gently lift to remove. Using a thin metal spatula, transfer cheesecakes to a serving platter. Refrigerate until ready to serve.
Drink Pairings
OYSTER PO’BOY SLIDERS
Ingredients
Serves 20
canola oil, for frying
2 tbsp (30 ml) kosher salt, plus extra
1 tbsp (15 ml) each, ground black pepper, smoked paprika, garlic powder
1½ tsp (7 ml) onion powder
1 tsp (5 ml) each, dried thyme, dried rosemary, dried oregano
½ tsp (2 ml) cayenne pepper
1 tsp (5 ml) chili powder
20 large oysters, such as Fanny Bay, shucked
2 cups (500 ml) yellow cornmeal
½ cup (125 ml) mayonnaise, plus extra
1 tbsp (15 ml) cider vinegar
2 tbsp (30 ml) chopped gherkins or dill pickles
1 tbsp (15 ml) chopped parsley
1 cup (250 ml) each, shredded red and green cabbage
½ cup (125 ml) shredded carrot
20 brioche slider buns
hot sauce, for serving
Instructions
- Preheat oil in a deep fryer until 350 F (180 C) registers on a deep-fry thermometer. Line a baking tray with paper towel and set aside.
- In a bowl, mix together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne and chili powder. Add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated, dusting off excess cornmeal. Working in batches, fry oysters until golden brown, about 3 minutes. Transfer to paper towel-lined baking tray to drain, and sprinkle with additional salt.
- In a bowl, whisk together mayonnaise, vinegar, gherkins and parsley until well combined. Add cabbages and carrots and toss to combine.
- Spread each bottom bun with mayonnaise before adding two oysters and topping with slaw. Sandwich with top bun and serve with hot sauce.
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
PEACH AND BLUEBERRY TRIFLE WITH BOURBON AND WHIPPED CREAM
Ingredients
Serves 8
CRÈME ANGLAISE:
2 cups (500 ml) homogenized milk
¼ cup (60 ml) granulated sugar
6 egg yolks
1 tsp (5 ml) vanilla extract
TRIFLE:
1 cup (250 ml) whipping cream
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) bourbon, optional
1 lemon, zest only
1-inch store-bought vanilla sponge cake, cut into cubes
2 cups (500 ml) peeled, pitted and sliced peaches
2 cups (500 ml) fresh blueberries
Instructions
- To make CRÈME ANGLAISE: In a medium-sized, heavy-bottomed saucepan, scald milk just to boiling point.
- While milk is heating, combine sugar, egg yolks and vanilla extract in a bowl. Whisk vigorously by hand until smooth.
- Slowly whisk ¼ of the hot milk into sugar-egg yolk mixture. Then gradually pour warmed egg yolk mixture into remaining hot milk.
- Return saucepan to stove and cook over medium heat, stirring constantly, until Crème Anglaise is thickened and coats the back of a metal spoon. Do not boil.
- Place saucepan with Crème Anglaise in a bowl with ice water, and stir until sauce is cooled. Strain sauce into a bowl and press a piece of plastic wrap into the surface. Refrigerate until ready to use. Can be made a day ahead.
- To make TRIFLE: In an electric stand mixer fitted with a wire whisk, beat whipping cream in a chilled bowl until soft peaks begin to form. Gradually beat in sugar until medium peaks form. Set aside.
- Remove Crème Anglaise from refrigerator and stir in bourbon, if using, and lemon zest. Set aside.
- In a 12 cup (3 L) trifle dish or large bowl, scatter ⅓ of the sponge cake cubes over bottom of dish. Evenly pour ⅓ of the Crème Anglaise over top. Then sprinkle with ¼ of the peaches and blueberries and ⅓ of the whipped cream.
- Repeat layers in the same order, ending with whipped cream topped with remaining fruit.
- Refrigerate trifle for at least 2 hours, for flavours to blend. Serve the same day it is made.
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.
Drink Pairings
PEACH BELLINI
Ingredients
Serves 2
2 oz (60 g) peach nectar concentrate
1 oz (30 g) peach schnapps
1 tsp (5 ml) lemon juice
3 oz (90 g) chilled Prosecco
Instructions
- Mix everything, except Prosecco, together in a chilled flute glass. Top with champagne and stir.
Featuring
MIXED BERRY AND ELDERFLOWER CREAM SANDWICH CAKES
Ingredients
Serves about 19 cakes
BERRY FILLING:
1 heaping cup (250 ml) fresh strawberries
1 heaping cup (250 ml) fresh raspberries
½ heaping cup (125 ml) fresh blueberries
1 cup (250 ml) water
1 cup (250 ml) granulated sugar
2 tbsp (30 ml) fresh lemon juice
3 tbsp (45 ml) cornstarch
CAKE BATTER:
2½ cups (725 ml) all-purpose flour
¾ cup (175 ml) pastry flour
1¼ cups (300 ml) granulated sugar
1 tsp (5 ml) baking soda
1 large egg
⅓ cup (75 ml) vegetable oil
1½ cups (375 ml) buttermilk
½ vanilla bean, split and seeds scraped out
ELDERFLOWER CREAM:
1¼ cups (300 ml) whipping cream
1½ tsp (7 ml) elderflower cordial concentrate
1 tbsp (15 ml) skim milk powder
1 tbsp (15 ml) icing sugar, plus extra for garnish
Instructions
- To make BERRY FILLING: In a heavybottomed saucepan combine berries and water over medium-high heat. Bring to a boil, reduce heat to medium and cook, stirring often, for 30 minutes. Stir in sugar and continue to cook, stirring often, for 10 minutes. Whisk together lemon juice and cornstarch before stirring into berry mixture. Stir constantly until thickened, about 2 minutes. Transfer mixture to an airtight container and refrigerate until chilled, about 6 hours.
- Place racks in upper and lower third of oven before preheating oven to 375 F (190 C). Line 2 baking sheets with parchment paper and set aside.
- To make CAKE BATTER: In a medium-sized bowl, sift together flours, sugar and baking soda.
- In a large bowl, whisk together egg and vegetable oil. Add buttermilk and vanilla seeds, whisking until well combined.
- Slowly stir flour mixture into buttermilk mixture just until combined. Drop a level 1½ tbsp (22 ml) of batter into 12 mounds at least 2-in (5 cm) apart on 1 prepared baking sheet. Repeat with remaining batter on second baking sheet. Bake for 10 minutes, switching pans on racks halfway, or until puffed and tops spring back when touched. Let cool on pans for 2 minutes. Transfer cakes to wire racks to cool completely. Repeat with any remaining batter.
- Just before ready to serve, prepare ELDERFLOWER CREAM: In a chilled bowl, whip cream, elderflower cordial, skim milk powder and icing sugar until stiff peaks form. Whipped cream can be prepared and refrigerated for up to 2 hours before using.
- To assemble, spread about 1½ tbsp (22 ml) berry filling onto flat side of half the cakes. Pipe or spread about 2 to 3 tbsp (30 to 45 ml) elderflower cream over berry filling and sandwich with remaining cakes. Dust with additional icing sugar, if desired before serving 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
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.