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
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
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.
Drink Pairings
HAM, LENTIL AND SWISS CHARD STEW
Ingredients
Serves 6
1 tbsp (15 ml) olive oil, plus extra
1 medium cooking onion, peeled and chopped
2 garlic cloves, minced
2 lb (1 kg) smoked ham hock
12 cups (3 L) water
1 cup (250 ml) crushed tomatoes
6 sprigs fresh parsley
4 sprigs fresh thyme
2 celery stalks, trimmed and chopped
1 large carrot, peeled and chopped
1 large jewel yam, peeled and chopped
1 cup (250 ml) dried French green lentils
1 cup (250 ml) pasta such as Radiatori or corkscrew
8 oz (250 g) red Swiss chard, stems trimmed, leaves chopped
salt and freshly ground black pepper, to taste
Instructions
- In a large saucepan, heat oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add ham hock, water, crushed tomatoes, parsley and thyme. Turn heat to medium-high and bring to a boil. Reduce heat to low and cook soup, with lid slightly ajar, for 1 hour.
- Discard parsley and thyme stems. Remove ham hock to a bowl to cool slightly. Increase heat to medium. Add celery, carrot, yam and lentils and cook, stirring occasionally, at a gentle simmer, for 30 minutes.
- Meanwhile, remove and shred ham meat, discarding bone and excess fat. Set aside.
- Add pasta to soup and cook until pasta is tender, about 8 minutes. Stir in Swiss chard and shredded ham, cooking until chard has softened, about 2 minutes. Season to taste with salt and pepper.
- To serve, divide soup among warmed bowls and garnish with a drizzle of extra olive oil. Enjoy immediately.
Drink Pairings
HARISSA SEMOLINA CAKE WITH LABNEH AND HONEYED GRILLED FIGS
Ingredients
Serves 8 to 10
CAKE:
1 + 2 tbsp (15 + 30 ml) sesame tahini, divided
3 cups (750 ml) semolina flour
1 tsp (5 ml) baking powder
3/4 cup (175 ml) unsalted butter, at room temperature
1 cup (250 ml) granulated sugar
3 eggs
1 orange, zest and juice
½ cup (125 ml) Marcona almonds
⅓ cup (75 ml) finely chopped pistachios, lightly toasted, for garnish
fresh figs, for garnish
SUGAR SYRUP:
1½ cups (375 ml) water
1¼ cups (310 ml) granulated sugar
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) rose water, if desired
LABNEH WITH HONEYED GRILLED FIGS AND SUMAC:
2 cups (500 ml) full fat plain Greek yogurt
generous pinch of salt
10 fresh, firm figs
2 tsp (10 ml) grape seed oil
¼ cup (60 ml) dark liquid honey, such as buckwheat
2 tbsp (30 ml) toasted chopped pistachios
pinches of sumac powder
fresh mint, for garnish
Instructions
- Preheat oven to 350 F (180 C). Brush a 9-in (23 cm) spring-form pan with 1 tbsp (15 ml) tahini and set aside.
- To make CAKE: Stir flour and baking powder together in a small bowl. Combine butter and sugar in bowl of an electric stand mixer fitted with a paddle attachment. Cream until light and fluffy. Gradually beat in eggs, one at a time, and remaining 2 tbsp (30 ml) tahini, orange zest and juice until blended.
- Stir in flour mixture, using a wooden spoon or a spatula, until blended. Mixture will be like a soft, moist cookie dough. Transfer to prepared baking dish. Lightly wet fingertips, then press mixture into pan. Smooth the surface. Using a pastry scraper or a knife, cut diagonal lines across the top about 1/8-in (.25 cm) deep, creating a diamond pattern. Lightly press an almond into the centre of each diamond.
- Bake cake in centre of preheated oven for 30 to 40 minutes, or until puffed and golden and the sides are golden brown. When done, remove pan from oven and cool on a rack.
- To make SUGAR SYRUP: Combine water, sugar and lemon juice in a heavy saucepan. Stir together and bring to a boil. Reduce heat and simmer for 20 minutes or until it reduces by a third. Remove from heat and stir in rose water, if using. Set aside to fully cool.
- When cake has cooled, pierce all over top several times with a skewer or fork. Drizzle with cooled sugar syrup. Let syrup settle in. Dust with toasted pistachio crumbs. Cut cake into diagonal pieces following the lines. Remove sides of springform pan and gently remove pieces of cake with a small spatula. Serve with spoons of freshly made Labneh with Honeyed Grilled Figs and Sumac (recipe to follow). Can be made ahead, covered and refrigerated for up to several days.
- To make LABNEH: Line a non-reactive strainer with a few layers of cheesecloth. Place strainer over a deep bowl, deep enough for strained liquid. Transfer yogurt to strainer and fold in edges of cheesecloth over yogurt. Refrigerate for 8 to 12 hours.
- Remove Labneh from cloth and transfer to a bowl. Yogurt will be very thick. Discard liquid whey or refrigerate and use within a few days in baking recipes. Refrigerate Labneh until ready to serve.
- Preheat barbecue on medium-low. Cut figs in half and brush all over with grape seed oil. Place, cut-side down, on barbecue and grill for a couple minutes, or just until light grill marks appear. Flip figs and drizzle each with a couple dots of honey. Continue to barbecue for a minute longer, or just until hot.
- To serve, place a couple spoonfuls of Labneh into a serving dish with a couple halved figs on top, drizzle with honey. Sprinkle with a pinch of sumac powder and garnish with mint. Serve with squares of Harissa Semolina Cake.
Drink Pairings
LEMON DROP QUINOA SOUP
Ingredients
Serves 8
1 tbsp (15 ml) grape seed oil
½ small yellow onion, peeled and finely minced
1 large garlic clove, smashed and minced
½ cup (125 ml) white quinoa, rinsed and thoroughly drained
6 cups (1.5 L) chicken stock, divided
4 large eggs
3 tbsp (45 ml) cornstarch
¼ cup (60 ml) fresh lemon juice
1 small leek, trimmed, washed, sliced into thin rounds
8 baby carrots, trimmed, scraped, cut into matchsticks
½ cup (125 ml) fresh or frozen peas, snap, shelled or snow peas
3 whole green onions, thinly sliced
fresh cilantro, for garnish
Instructions
- Heat oil in a heavy-bottomed saucepan. Add onion and sauté over medium heat for 2 minutes or until softened. Do not brown. Add garlic and stir for 1 minute. Stir in quinoa to coat. Add 4 cups (1 L) stock and bring to a gentle boil. With lid ajar, simmer soup for 10 minutes until quinoa is tender.
- Meanwhile, place eggs in a mixing bowl and beat with an electric mixer until smooth. Dissolve cornstarch in ½ cup (125 ml) of stock. Beat into egg mixture along with lemon juice.
- Heat remaining 1½ cups (375 ml) stock in a saucepan. Do not boil. Gradually beat warmed stock into egg mixture a little at a time to prevent it from curdling eggs. Set aside.
- When quinoa is fully cooked, stir in leek, carrots and peas, reserving a couple crisp veggies for garnish. Slowly stir egg mixture into hot soup, stirring constantly until slightly creamy and thickened. Do not let it boil. Remove from heat and add salt and pepper to taste. Ladle into bowls and sprinkle with remaining crisp veggies and green onions. Serve immediately, garnished with fresh cilantro.
Drink Pairings
GRILLED SALMON SKEWERS WITH CUCUMBER SALSA
Ingredients
Serves 4
CUCUMBER SALSA:
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) lemon juice
½ shallot, finely chopped
1 tsp (5 ml) fresh dill, chopped
½ tsp (2 ml) kosher salt
fresh ground black pepper, to taste
½ unpeeled English cucumber, chopped
GRILLED SALMON SKEWERS:
8 bamboo skewers
2 lbs (1 kg) sockeye or spring salmon fillet, pin bones and skin removed
3 tbsp (45 ml) extra-virgin olive oil
kosher salt and pepper to taste
3 radishes, thinly sliced, for garnish
Instructions
- To make CUCUMBER SALSA: In a large bowl combine olive oil, lemon juice, shallot, dill, salt and pepper. Whisk to blend. Stir in cucumber.
- Soak skewers in warm water for 10-30 minutes.
- Cut salmon into 2-in (5 cm) cubes and thread 2 to 3 cubes onto each presoaked skewer. Brush with olive oil and season with salt and pepper. Refrigerate skewers until ready to cook.
- Grease grill and preheat barbecue to 350 F (180 C). Barbecue salmon just until cooked, approximately 2 minutes per side for medium rare.
- Remove and serve with Cucumber Salsa, garnish with radish.
Drink Pairings
LAMB BACON SALAD WITH BOURBON VINAIGRETTE
Ingredients
Serves 4
LAMB BACON:
4 lbs (2 kg) lamb belly ribs, boned and fat trimmed
1 x 250 ml can Tropical Red Bull
1 x 355 ml can tonic water
3½ tbsp (100 g) Thai yellow curry paste
2 tbsp (30 ml) Sambal Oelek
2 cups (500 g) raw brown sugar
2 cups (500 g) kosher salt
1 tbsp (15 ml) pink curing salt
2 tbsp (30 ml) turmeric
2 tbsp (30 ml) Ras al Hanout spice
2 tbsp (30 ml) curry powder
1 tbsp (15 ml) cayenne pepper
2 cups (500 ml) hickory, maple or oak chips, soaked and drained, plus extra if needed
CANDIED PECANS:
12 cups (3 L) oil (vegetable, peanut or corn oil)
2 lb (1 kg) pecan halves
1 lb (500 g) icing sugar
2 tbsp cayenne pepper
1 tbsp kosher salt
BOURBON VINAIGRETTE:
½ cup (125 ml) olive oil
¼ cup (60 ml) bourbon
¼ cup (60 ml) grapeseed oil
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) maple syrup
½ orange, zest only
1 pinch of salt
freshly ground black pepper
SALAD:
3 heads Belgian endive, separated into leaves
3 to 4 heads frisée lettuce, white parts only
6 large radishes, thinly sliced on a mandoline
1 bunch watercress, leaves only
1 fresh pear,,cored and sliced
½ cup (125 ml) candied pecan halves
¾ cup (175 ml) grated or crumbled gouda
Instructions
- To make LAMB BACON: In a bowl combine Red Bull, tonic water, curry paste and Sambal Oelek. Stir to blend. Roll lamb in mixture to thoroughly cover, then transfer lamb and sauce into a tightly covered plastic container. Refrigerate for 1 to 3 days.
- Once lamb has marinated for required time, combine sugar and remaining spices in a bowl. Stir to blend. Rinse off lamb and blot dry with paper towel. Completely coat with dry spice mixture and place seasoned lamb in a single layer in a container distributing any excess mixture underneath and on top of meat. Tightly seal and refrigerate for another 2 to 3 days.
- After 2 or 3 days, thoroughly rinse lamb in cold running water and blot dry with paper towel. Lamb is now ready to be smoked. If you do not have a smoker, lamb can be smoked on gas grill. Place soaked and drained wood chips in a disposable aluminum pan, remove grate from barbecue and place pan with chips in upper corner of the grill so it rests directly on heat source. Replace grate and preheat grill, covered, with all burners on high for 15 to 20 minutes. Then turn off middle burners and place lamb in a single layer on middle grate, away from heat. Close barbecue lid. Smoke lamb for about 2 hours at 220 F (105 C). Add a few more soaked wood chips to metal pan if needed. Keep a spray bottle with water handy in case wood chips flare up. Remove lamb and cool on a rack. Slice into thin strips like bacon and pan fry until cooked as desired. Refrigerate any extra uncooked lamb bacon for up to 4 or 5 days or freeze up to 1 month.
- To make CANDIED PECANS: Add oil to a large saucepan (should have at least half of pan volume left) or a home deep fryer heated to 350 F (180 C). Set aside. In another large saucepan filled half way with water, bring to rapid boil, add pecan halves and boil for 4 to 5 minutes. Remove from heat and strain water out then immediately place pecans in large mixing bowl and add icing sugar. Place nuts in wire drop basket, then place in oil and allow to fry for 5 minutes. Take pecans out and add to clean mixing bowl and toss with salt and cayenne (add slowly to avoid clumps). Place on an unlined aluminum baking sheet and allow to cool for at least 10 minutes before touching. They will be hot!
- Combine all BOURBON VINAIGRETTE ingredients in a bowl. Whisk to blend. Refrigerate in a tightly covered container up to several days. (Makes about 1¼ cups (300 ml) dressing and is only suitable for Lamb Bacon Salad.)
- Combine SALAD ingredients in a large bowl. Gently toss together with ½ cup (125 ml) Candied Pecans and the Bourbon Vinaigrette to lightly coat. Serve on individual salad plates with 4 or 5 crisp pieces of cooked Lamb Bacon on top.
Drink Pairings
HALIBUT CHEEKS
Ingredients
Serves 4
8 to 12 halibut cheeks, depending on size
4 tsp (20 ml) olive oil, divided
4 tsp (20 ml) butter, divided
1 shallot, minced
1 small garlic clove, minced
1 cup micro greens
2 tbsp (30 ml) Roasted Tomato Coulis
ROASTED TOMATO COULIS:
4 lbs (2 kg) ripe, medium-sized tomatoes, stems removed and halved
2 tbsp (30 ml) olive oil
salt and freshly ground black pepper, to taste
Instructions
- To make HALIBUT CHEEKS: Pat the halibut cheeks dry, and season with salt and pepper. Sauté 3 tsp (15 ml) oil and 3 tsp (15 ml) butter over medium-high heat. Add cheeks and cook 2 minutes on each side, or until almost cooked through. Transfer to a plate.
- Wipe pan clean. Heat remaining oil and butter over medium heat and add shallot and garlic, cook until translucent. Remove to a bowl, add micro greens.
- To serve, place Roasted Tomato Coulis in the middle of a plate or bowl. Add 2 halibut cheeks and top with micro greens.
- To make ROASTED TOMATO COULIS: Preheat the oven to 250 F (120 C). Place tomatoes on a large rimmed baking sheet cut-side up and drizzle with oil. Season generously with salt and pepper. Bake for 3 to 4 hours, or until tomatoes are soft and bursting.
- Allow to cool, then blend in batches to desired texture. For smoother coulis, strain through a fine-meshed sieve to eliminate seeds. Will keep in the refrigerator for 1 week or in the freezer for 4 months.