RUSTIC FIG CROSTATAS
Ingredients
Serves 8
PASTRY:
2½ cups (625 ml) all-purpose flour
1 tsp (5 ml) cinnamon
½ tsp (2 ml) salt
½ cup (125 ml) cold unsalted butter, cubed
½ cup (125 ml) shortening, cubed
¼ cup (60 ml) ice water, approx.
3 tbsp (45 ml) sour cream
FILLING:
2 cups (500 ml) quartered small fresh figs, such as mission figs
1 cup (250 ml) fresh orange segments from about 2 naval oranges
¼ cup (60 ml) light brown sugar
2 tsp (10 ml) fresh thyme leaves, minced
1 tsp (5 ml) orange zest
1 generous pinch of salt
5 to 6 tbsp (75 to 90 ml) fine dry bread or graham cracker crumbs
TOPPING:
2 tbsp (30 ml) whipping cream
2 tbsp (30 ml) cold unsalted butter, finely diced
8 tsp (40 ml) liquid honey
Instructions
- To make PASTRY: In a food processor with metal blade combine flour, cinnamon and salt. Pulse for a second to blend. Add butter and shortening and pulse until coarse crumbs. Combine water and sour cream in a measuring cup and whisk. Drizzle into processor while pulsing. Add just enough for pastry to become a shaggy mass. Turn out onto a lightly floured work surface and gather up pastry into a ball and press into a thick disk. Tightly seal in plastic wrap and refrigerate for 2 hours or overnight. Can be refrigerated for several days.
- When ready to roll and bake, remove dough from refrigerator for about 10 minutes. Preheat oven to 375 F (190 C). Position racks in bottom and top third of oven. Line a couple of baking sheets with parchment paper. Turn dough out onto a clean work surface lightly dusted with flour. Divide into 8 even-sized pieces and flatten each into a small disc. Using a floured rolling pin, roll each disc out on a lightly floured surface into a 6½-in (16 cm) circle.
- In a large bowl, combine FILLING ingredients except bread or graham cracker crumbs. Gently stir together to blend. Sprinkle centre of each pastry round with about 2 tsp (10 ml) of bread or graham cracker crumbs.
- Divide filling evenly among each pastry round, mounding mixture in centre. Fold in edges of each round, pleating pastry as you go, creating a 1-in (2.5 cm) rim and leaving centres exposed. Transfer 4 filled crostatas to each prepared baking sheet. Brush rims of pastry with whipping cream and dot fillings with equal amounts of diced butter.
- Bake in oven for 25 minutes and then alternate baking sheet positions and continue baking another 20 minutes or until pies are golden. Transfer sheets to racks to cool.
- To serve, drizzle each crostata with 1 tsp (5 ml) honey. Best served the same day.
Drink Pairings
SMOKED TURKEY SALAD WITH POMEGRANATE VINAIGRETTE
Ingredients
Serves 4 to 6
VINAIGRETTE
¼ cup (60 ml) pomegranate juice
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) sherry vinegar
1 tsp (5 ml) Dijon mustard
1 clove garlic, finely minced
½ shallot, peeled and finely minced
sea salt and freshly ground black pepper
SALAD
1 tbsp (15 ml) olive oil
¼ lb (125 g) prosciutto, thinly sliced, cut into ½-in (1.25 cm) strips
1 x 5 oz (140 g) bag pre-washed baby arugula
1 small Belgian endive, cleaned, dried and julienned
1 small head radicchio, washed, dried and cut into ½-in (1.25 cm) julienne pieces
¾ lb (340 g) smoked turkey breast, shredded or cut into ½-in (1.25 cm) dice
2 ripe pears, halved, cored and thinly sliced
2 to 4 oz (60 to 125 g) goat’s cheese, for garnish
1 cup (250 ml) pomegranate seeds, for garnish
½ cup (125 ml) toasted pumpkin seeds, for garnish
Instructions
- In a mixing bowl, whisk together Vinaigrette ingredients until well blended. Set aside.
- For Salad, heat olive oil in a medium-sized frying pan over medium-high heat. Add prosciutto and brown on all sides, about 3 to 4 minutes, or until crisp. Drain on paper towels.
- In a large bowl, add arugula, Belgian endive, radicchio, smoked turkey and pear slices. Drizzle with half the vinaigrette and toss well. Divide among 4 to 6 chilled serving plates. Garnish with goat’s cheese, pomegranate seeds and pumpkin seeds. Serve remaining vinaigrette on the side.
Drink Pairings
SHREDDED POMELO SALAD WITH CRAB AND MINT
Ingredients
Serves 4
FRIED SHALLOTS:
2 cups (500 ml) thinly sliced shallots (about 4 large shallots)
2 cups (500 ml) canola oil
VINAIGRETTE:
3 tbsp (45 ml) fresh lime juice
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) canola or reserved shallot oil
1 tbsp (15 ml) light brown sugar
¼ tsp (1 ml) finely minced Thai red chili
¼ tsp (1 ml) salt
SALAD:
2 large pomelos
½ lb (250 g) long beans, French beans or Asian wing beans, cut into ½-in (1.25 cm), blanched, chilled in ice bath and well drained
½ small red onion, finely julienned
½ cup (125 ml) toasted, shredded, unsweetened coconut
½ lb (250 g) fresh, cooked Dungeness crab or fresh shrimp
1 handful spearmint, coarsely chopped
¼ cup (60 ml) coarsely chopped cilantro
Instructions
- To make FRIED SHALLOTS: Heat oil in a medium-sized, heavy saucepan over medium-high heat to 275 F (140 C) on a deep-fry thermometer. Add sliced shallots and fry, stirring until light golden brown, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined baking sheet to drain.
- Place a fine-meshed sieve over a heatproof bowl. Increase oil to high, 350 F (180 C). Add pre-fried shallots and fry just until crispy and well browned, about 1 to 2 minutes. Watch carefully so they don’t burn.
- Immediately pour oil and shallots through fine-meshed sieve, reserving shallot-flavoured oil. Transfer shallots onto a paper towellined baking sheet to drain and cool. Reserve shallot-infused oil for the vinaigrette or for another use. Shallots will keep in an airtight container for 1 day, but are best freshly made. The oil can be kept in a covered jar and refrigerated for up to a month.
- To make VINAIGRETTE: In a bowl whisk together lime juice, fish sauce, canola oil, brown sugar, minced chili and salt until sugar is dissolved. Set aside.
- Take 1 pomelo and, using a sharp knife, cut off both ends of fruit so it will stand upright on a cutting board. Stand pomelo on cutting board and slice downward following the curve of the fruit, cutting away the thick peel and pith to reveal the flesh. Then, holding fruit in one hand, cut along both sides of each segment to remove from the membrane. Remove fruit, gently pull apart into fibres and place in a large mixing bowl. Repeat with remaining pomelo.
- Place remaining Salad ingredients along with pomelo in a bowl. Drizzle with vinaigrette and toss well to combine. Transfer to serving dish and garnish with fried shallots.
Drink Pairings
SMOKED SALMON SANDWICHES
Ingredients
Serves 20
1 large egg, at room temperature
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) Dijon mustard
½ cup (125 ml) olive oil
½ cup (125 ml) grapeseed oil
2 tbsp (30 ml) packed fresh dill, chopped
salt and pepper, to taste
10 thin slices pumpernickel bread
3 tbsp (45 ml) unsalted butter, at room temperature
6 oz (180 g) hot smoked salmon, sliced or chunked
microgreens, for garnish
edible flowers, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C).
- In a blender, mix together egg, lemon zest, lemon juice, mustard and oils until well combined and a thick mayonnaise forms. Transfer to a bowl and stir in dill. Season to taste with salt and pepper, then cover and refrigerate until ready to use. Mayonnaise should be used within 3 days of making.
- Cut pumpernickel into 3 x 2-in (8 x 5 cm) rectangles (or bite-sized, if preferred). Spread a thin layer of butter on one side of each slice and place on a baking tray. Toast in oven until they just start to get crisp, about 3 minutes. Transfer to a wire rack and cool to room temperature.
- To serve, spread each slice of bread with a little mayonnaise. Top with smoked salmon and garnish with microgreens and edible flowers.
Drink Pairings
SALTED CARAMEL BRITTLE SEMIFREDDO WITH WARM FUDGE SAUCE
Ingredients
Serves 8
1 cup (250 ml) sugar
¾ tsp (4 ml) sea salt
cooking oil spray
6 large egg yolks
¾ cup (175 ml) granulated sugar
1 tsp (5 ml) vanilla extract
2 cups (500 ml) whipping cream
Caramel Sugar Garnish* (optional)
WARM FUDGE SAUCE:
5 tbsp (75 ml) whipping cream
2 oz (60 g) dark chocolate, coarsely chopped
2 tsp (10 ml) corn syrup
Instructions
- To make a salted brittle, line a baking sheet with parchment paper. Combine sugar and sea salt in a heavy-bottomed saucepan over medium heat and cook, stirring, for 3 to 5 minutes or until sugar has dissolved and caramelizes. Immediately pour onto prepared baking sheet. Set aside for 10 minutes to set. Use a large sharp knife to coarsely chop the toffee when ready to fold into Semifreddo.
- Spray a 9 x 5-in (2 L) loaf pan2 with cooking oil and line with plastic wrap with a slight overhang.
- Place yolks and sugar in a bowl over a saucepan of simmering water, making sure bottom of bowl does not touch water. Using an electric mixer or whisk, beat egg yolks and sugar until pale, thick and creamy, about 5 to 7 minutes. Beat in vanilla. Remove from heat. Beat for a further 2 to 3 minutes, or until cooled slightly.
- In a chilled bowl, whisk or beat whipping cream until soft peak forms. Fold gently into egg mixture along with half the chopped salted toffee. Pour into prepared pans. Fold over the plastic wrap overhangs to cover. Overwrap with another sheet of plastic wrap and place in freezer for 4 to 6 hours, or overnight, until set.
- Shortly before serving semifreddo, in a small, heavy-bottomed saucepan, combine Warm Fudge Sauce ingredients. Heat over low, stirring until smooth and viscous, 2 to 3 minutes.
- Remove semifreddo from freezer and set aside for 5 minutes to soften slightly. Turn onto a board and remove plastic wrap. Cut into slices and place on chilled serving plates. Top with Salted Toffee pieces and serve with Warm Fudge Sauce. Decorate with Caramel Sugar Garnish, if desired.
- *To make Caramel Sugar Garnish, in a heavy-bottomed saucepan, heat 1 cup (250 ml) granulated sugar with 4 tbsp (60 ml) water. Bring to a boil until a light golden, about 320 F (160 C) on a candy thermometer. Remove from heat and cool for 10 minutes. When sugar is pliable, spin it around a wooden spoon handle, or drizzle a design on a lightly greased, foil-lined baking sheet. Be very careful, as syrup will be extremely hot. This garnish should be used within a day or so of making, or store in an extremely airtight container.
Drink Pairings
SPAGHETTI SQUASH FRITTERS WITH STILTON AND YOGURT
Ingredients
Serves 4
1 large spaghetti squash
1 leek, halved, washed and thinly sliced
3 tbsp (45 ml) extra-virgin olive oil, divided
6 sprigs fresh thyme, finely chopped
2 eggs, beaten
⅓ cup (75 ml) all-purpose flour
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
1 lemon, zest only
½ cup (125 ml) plain Greek yogurt
¼ cup (60 ml) crumbled Stilton cheese
2 tbsp (30 ml) finely chopped fresh chives, for garnish
Instructions
- To cook spaghetti squash, preheat oven to 375 F (190 C). Cut squash in half lengthwise and scoop out seeds. Place cut- side down on a parchment-lined baking sheet or roasting pan and cover with foil. Bake for 45 minutes to 1 hour, or until squash is tender. Cool. Once cool enough to handle, gently scrape out strands of squash with a fork. Gently pat squash strands dry, removing as much excess liquid as possible. Measure out 3 cups (750 ml) refrigerating any extra for another use.
- Heat 1 tbsp (15ml) oil in a small frying pan over medium heat. Add leek and thyme and sauté until leek is translucent. Remove pan from heat and let cool slightly.
- In a medium-sized bowl combine 3 cups (750 ml) cooked squash, leeks and eggs. Add flour, salt, pepper and lemon zest and mix until combined.
- Heat remaining 2 tbsp (30 ml) oil in a large frying pan until medium hot. To fry fritters, drop tablespoonsful of batter into hot pan allowing space in between. Cook until bottom of each fritter is golden brown, about 1 to 2 minutes. Flip and cook until other side is golden brown. Serve with yogurt, Stilton and chives.
Drink Pairings
SPICY TURKEY AND WATERMELON LETTUCE WRAPS
Ingredients
Serves 4 to 6
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) minced, peeled fresh ginger
1 medium yellow onion, finely chopped
2 stalks celery, finely chopped
1 lb (500 g) ground turkey or chicken
1 tsp (5 ml) soy sauce
1 tbsp (15 ml) Chili Garlic Sauce
1 orange, finely grated zest and juice
½ cup (125 ml) hoisin sauce
2 green onions, finely chopped
1 small handful cilantro, finely chopped (optional)
2 cups (500 ml) diced watermelon, ½-in (1.25 cm) cubes
12 iceberg or butter lettuce leaves
Instructions
- Heat a large wok or non-stick frying pan over high heat. Add canola oil and stir in minced garlic, ginger, onion and celery. Stir-fry for about 2 minutes or until onion starts to turn translucent. Add ground turkey and cook until there is no pink colour, breaking up meat with a fork.
- Add soy sauce, Chili Garlic Sauce, orange zest and juice. Stirfry until most liquid has evaporated. Remove from stove and mix in hoisin sauce, green onions and cilantro.
- Fold diced watermelon into mixture. Spoon filling into middle of lettuce leaves, wrap and serve immediately.
Drink Pairings
SMOKED PAPRIKA SHELLFISH WITH CILANTRO-LIME DIP
Ingredients
Serves 8
CILANTRO-LIME DIP
½ cup (125 ml) each, mayonnaise and sour cream
½ cup (125 ml) finely chopped cilantro
2 tbsp (30 ml) finely minced red onion
2 tbsp (30 ml) rinsed and drained capers, chopped
1 tbsp (15 ml) minced fresh dill
1 tbsp (15 ml) lime juice
1 small Thai red chili pepper, seeded and finely minced
SMOKY SCALLOPS AND PRAWNS
8 medium scallops
8 medium prawns
2 tsp (10 ml) each, ground cumin and smoked paprika
1 generous pinch sea salt
1 lime, juice only
fresh dill, for garnish
fresh chives, for garnish
1 lime, cut into 8 thin wedges, for garnish
bamboo cones, to serve
Instructions
- In a small bowl, combine Cilantro- Lime Dip ingredients. Stir briskly together until blended. Cover and refrigerate.
- Place oven rack 6-in (15 cm) from broiler and preheat broiler to 500 F (260 C). Lightly oil baking sheet and set aside. Remove muscle from scallops and pat scallops dry. Place in a large bowl. Peel and devein prawns, leaving tails intact. Blot dry and add to scallops.
- In a small bowl, combine cumin, paprika and salt. Stir to blend. Then, using a small sieve, sprinkle evenly over top of shellfish and gently work in with fingertips. Spread in a single layer on baking sheet. Place on top rack in oven and broil for 1 minute. Using tongs, flip scallops and prawns. Return to broiler for 1 more minute or until opaque. Drizzle with lime juice.
- Place 2 tsp (10 ml) Cilantro-Lime Dip in bottom of each bamboo cone. Top with a scallop and prawn. Garnish with a sprig of dill, fresh chives and a lime wedge and serve immediately.
Drink Pairings
RICOTTA-STUFFED ARTICHOKES
Ingredients
Serves 6
ARTICHOKES:
½ cup (125 ml) fresh lemon juice
6 large fresh artichokes
STUFFING:
1 cup (250 ml) pine nuts, lightly toasted
1 lb (500 g) ricotta cheese
¼ cup (60 ml) extra-virgin olive oil, divided
2 garlic cloves, minced
¼ tsp (1 ml) freshly grated nutmeg
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh basil
2 tsp (10 ml) chopped fresh thyme
salt and freshly ground black pepper, to taste
½ cup (125 ml) dry white wine
Instructions
- To prepare ARTICHOKES: Fill a large pot with 2 to 4-in (5 to 10 cm) water and place a steamer basket over top. Bring water to boil over high heat while preparing artichokes.
- Add artichokes to steamer basket, cover and steam, adding more water as needed, until a knife can easily pierce through base of artichokes, about 15 minutes. Remove from pot and allow to cool upside down on wire rack set over a rimmed baking sheet or kitchen towel to catch excess liquid. Remove several centre leaves and, using a melon baller, scoop out fuzzy choke from centre of each artichoke and discard.
- Preheat oven to 375 F (190 C).
- Meanwhile, for STUFFING: Coarsely chop pine nuts in a food processor. Transfer 2 tbsp (30 ml) chopped pine nuts to a small bowl and set aside. Add ricotta, 1 tbsp (15 ml) olive oil, garlic and nutmeg to chopped pine nuts in food processor. Pulse until well combined.
- Transfer ricotta mixture to a bowl and stir in parsley, basil and thyme. Season to taste with salt and pepper. Divide some ricotta mixture stuffing among centre of each artichoke before spooning remaining mixture between artichoke leaves. Pour remaining 3 tbsp (45 ml) olive oil and wine into 9 x 13-in (3.5 L) baking dish before arranging stuffed artichokes inside. Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 30 to 40 minutes. Uncover and sprinkle with reserved chopped pine nuts and bake uncovered until filling starts to brown, another 10 to 15 minutes. Let stand 10 minutes before serving warm.
Drink Pairings
SPAGHETTINI AL FRUTTI DI MARE
Ingredients
Serves 2
4 each, black mussels, clams, large scallops and large prawns
½ lb (250 g) fresh squid
4 oz (125 g) spaghettini
1 tbsp (15 ml) butter
1 tbsp (15 ml) extra-virgin olive oil
1 fresh chili pepper or splash chili oil to taste
1 sprig fresh parsley, finely chopped
2 garlic cloves, finely chopped
½ cup (125 ml) dry white wine
6 to 8 small cherry tomatoes, halved
salt and freshly ground black pepper, to taste
Instructions
- Be sure mussels and clams are fresh, unopened and not chipped. Scrub away any sand and dirt under cold running water. Pull off any beards from mussels. Place in a large bowl.
- Rinse scallops and remove any tough mussels that might still be intact and discard. Pat mussels dry and add to bowl with clams. Peel and devein prawns, rinse and pat dry. Add to bowl with shellfish. Score or slice squid and add.
- Add spaghettini to a large saucepan of boiling salted water and cook over mediumhigh heat for 10 minutes or until al dente.
- While spaghettini is boiling, combine butter and olive oil in a large heavy-bottomed frying pan. Warm over medium heat.
- Add seafood and remaining ingredients (except for cherry tomatoes) and saute for 3 to 4 minutes. Clams and mussels will open and wine will evaporate. Then add cherry tomatoes and simmer for another 3 to four minutes. Remove from heat.
- Drain spaghettini thoroughly when done. Add to shellfish in frying pan. Toss together to evenly blend. Add salt and pepper to taste. Divide on 2 heated pasta bowls and drizzle with additional chili oil, if using.