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
LOBSTER MAC AND CHEESE WITH BACON CROUTON CRUST
Ingredients
Serves 6 to 8
3 slices bacon
1½ cups plain croutons
3 tbsp (45 ml) unsalted butter, melted
1 lb (500 g) cavatappi (double elbow or scoobi doo) pasta
4 cups (1 L) whole milk
¼ cup (60 ml) unsalted butter
½ cup (125 ml) all-purpose flour
3 cups (750 ml) grated Gruyère cheese
1 cup (250 ml) grated Romano or Parmesan
2 cups (500 ml) grated extra-sharp cheddar
1 tbsp (15 ml) salt
½ tsp (2 ml) freshly ground black pepper
½ tsp (2 ml) ground nutmeg
¼ tsp (1 ml) cayenne
1 ½ lbs (750 g) cooked lobster meat, ½ -in (.5 cm) diced
Instructions
- Fry bacon over medium-high heat until semi-crisp. Drain and coarsely chop. Add croutons to a food processor and pulse until coarse but not fine. Transfer to bowl, add chopped bacon and melted butter. Mix well and set aside.
- Preheat oven to 375 F (190 C). Bring a pot of salted water to a boil and cook pasta until al dente according to package directions. Drain well.
- Heat milk in a saucepan over medium heat, until scalding. Do not allow to boil. Set aside. In a large pot, melt butter over low heat. Whisk in flour and cook for 2 minutes, stirring constantly. While whisking, slowly add milk and cook for 1 to 2 minutes, until thickened and smooth. Remove from heat and mix in cheese and spices. Stir until cheese melts. Stir in cooked pasta and lobster.
- Divide and pile the mixture into 6 to 8 2-cup (500 ml) casserole or ramekin dishes. Place dishes on baking sheet. Sprinkle bacon crumb mixture on top of pasta. Bake for 30 to 35 minutes, or until sauce is bubbly and golden on top.
Drink Pairings
NORTH CAROLINA-STYLE PULLED PORK BURGERS WITH HUSH PUPPIES AND RED SLAW
Ingredients
Serves 8 to 10
PULLED PORK BURGERS:
3 tbsp (45 ml) packed brown sugar
3 tbsp (45 ml) garlic powder
2 tbsp (30 ml) sweet paprika
2 tbsp (30 ml) dried oregano
1 tbsp (15 ml) ancho chili powder
2 tsp (10 ml) sea salt
1 tsp (5 ml) celery salt
1 tsp (5 ml) coarse ground black pepper
8 lb (4 kg) bone-in pork shoulder roast, with skin
5 cups (2.25 L) apple or other wood chips, soaked in water for at least 30 minutes and drained
8 to 10 soft hamburger buns, to serve
dill pickles, for garnish
NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE:
3 cups (750) apple cider vinegar
¾ cup (175 ml) brown sugar
⅓ cup (75 ml) ketchup
¼ cup (60 ml) honey
3 tbsp (45 ml) kosher salt
3 to 4 garlic cloves, minced
2 tbsp (30 ml) crushed red pepper flakes
1½ tsp (7 ml) freshly ground black pepper
NORTH CAROLINA RED COLESLAW:
1 cup (250 ml) coarsely grated red onion
¾ cup (175 ml) canola oil
¼ cup (60 ml) ketchup
3 tbsp (45 ml) apple cider vinegar
1 tbsp (15 ml) granulated sugar
1½ tsp (7 ml) celery seeds
1 medium head green cabbage, thinly sliced or coarsely grated
2 cups (500 ml) coarsely grated, peeled carrots
4 green onions, finely chopped, optional
salt and freshly ground pepper, to taste
HUSH PUPPIES:
1½ cups (375 ml) all-purpose flour
1½ cups (375 ml) cornmeal
2 tbsp (30 ml) baking powder
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) baking soda
2 tsp (10 ml) salt
½ tsp (5 ml) cayenne
1¼ cups (300 ml) buttermilk
2 large eggs, whisked
2 tbsp (30 ml) finely chopped fresh parsley
1 large yellow onion, grated, including juices
canola oil, for frying
Instructions
- To make PULLED PORK BURGERS: In a small bowl, make spice mixture by mixing together brown sugar, garlic, paprika, oregano, chili powder, salt, celery salt and pepper. Place meat in a non-reactive bowl and spice mixture all over meat. Cover and refrigerate overnight.
- Set up grill for indirect cooking1 and preheat to 325 F (175 C). Place pork shoulder, skin-side up, on grate over a drip pan. If using a charcoal grill, toss a quarter of the wood chips on coals. If using a gas grill, place chips in smoker box. As soon as it begins to smoke, add meat and drip pan, close lid on grill.
- Smoke-cook pork until fall-off-thebone tender with an internal temperature of 195 F (90 C), about 4 to 5 hours. If using charcoal, add 10 fresh coals and 1 cup (250 ml) wood chips every hour.
- Meanwhile prepare NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE: In a medium-sized saucepan stir apple cider vinegar and brown sugar over medium heat until sugar dissolves. Remove from heat and add ketchup, honey, kosher salt, garlic, red pepper flakes and pepper. Allow to cool. Cover and set aside.
- To make NORTH CAROLINA RED COLESLAW: In a large bowl whisk together red onion, oil, ketchup, cider vinegar, granulated sugar and celery seeds. Add cabbage, carrot and green onions. Toss well, cover and refrigerate at least 2 hours. Add salt and pepper to taste.
- To make HUSH PUPPIES: In a large bowl combine flour, cornmeal, baking powder, granulated sugar, baking soda, salt and cayenne. In a medium-sized bowl stir together buttermilk, eggs, parsley, grated onion and their juice. Pour over dry ingredients and stir together until just combined. Set aside to rest for 1 hour.
- Pour canola oil to a depth of 2-in (5 cm) in a large heavy Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350 F (180 C). Using a tablespoon (15 ml), drop small rounds of batter into oil, making sure to not to crowd pan. Cook, stirring occasionally and flipping halfway through, until golden and crisp, about 3 to 4 minutes. Remove Hush Puppies from oil and drain on paper towels.
- When pork roast is ready, transfer to a cutting board, tent with aluminum foil and let rest for 15 minutes. Pull off and discard any skin. Pull pork into pieces, discarding any bones or fat. Thin-shred pork by pulling at it with 2 forks. For every 3 cups (750 ml) of pulled pork, toss with 1 cup (250 ml) of the prepared barbecue sauce.
- Place a good portion of pulled pork on bottom half of toasted buns and top with a dollop of coleslaw. Alternatively, serve coleslaw on side. Cover with top bun and garnish with dill pickles and serve alongside Hush Puppies.
Drink Pairings
PLOUGHMAN’S STEAK SANDWICH WITH PICKLED RED ONIONS
Ingredients
Serves Serves 4
PICKLED RED ONIONS:
1 large red onion, peeled
¼ cup (60 ml) white wine vinegar
1½ tsp (7 ml) liquid honey
1 generous pinch salt
½ cup (125 ml) cranberries, fresh or frozen and thawed, chopped (optional)
STEAK:
2 x 6 oz (180 g) sirloin steaks, about 1½-in (4 cm) thick
1 tbsp (15 ml) olive oil, plus extra
salt and freshly ground black pepper, to taste
8 thick slices rosemary sourdough bread, toasted
½ cup (125 ml) prepared chutney
4 slices aged cheddar
1 cup (250 ml) arugula leaves, washed and spun dry
Instructions
- To make PICKLED RED ONIONS: Thinly slice onion into rings. Place in a large bowl. Cover with boiling water, stir, then drain well in a colander. Return to bowl and stir in vinegar, honey and salt. Let sit for at least an hour or several days, covered and refrigerated. Stir occasionally for even marinating. For longer storage, refrigerate in a jar with a tight-fitting lid up to a week. If adding cranberries, remove from refrigerator and stir in 1 hour before serving.
- Bring steaks to room temperature and trim off excess fat. Pat dry with paper towel. Rub steaks with oil and season with salt and pepper. Preheat oven to 500 F (260 C).
- Using an ovenproof frying pan large enough to hold steaks in a single layer without crowding, heat pan over high. Add steaks and sear over high heat about 3 minutes per side, until richly browned or until they register 130 F (54 C) on a meat thermometer for rare or 155 F (70 C) for medium-rare. Transfer steaks in pan to preheated oven for 2 to 3 minutes longer. Remove from oven and allow to rest for about 5 minutes.
- While steaks are resting, brush toasted bread slices with olive oil. Grill in a hot, dry frying pan on both sides until crusty but not dark.
- To assemble, place 4 slices toasted bread on a cutting board and spread with equal amounts chutney. Thinly slice steaks on the diagonal and divide slices evenly over top. Top with prepared pickled onions, a couple slices of cheese and arugula leaves. Place remaining toasted bread slices on top and serve with a side salad of your choice.
Drink Pairings
MIXED MELON SORBET POPS
Ingredients
Serves 6 frozen pops
SIMPLE SYRUP:
⅓ cup (75 ml) water
⅓ cup (75 ml) sugar
SORBET POPS:
1½ cup (375 ml) ripe seedless watermelon, 1-inch (2.5 cm) diced
3 tbsp (45 ml) lime juice
3 to 6 tbsp (45 to 90 ml) simple syrup, divided
1½ cup (375 ml) ripe honeydew, 1-inch (2.5 cm) diced
3 tbsp (45 ml) lemon juice
1½ cup (375 ml) ripe cantaloupe, 1-inch (2.5 cm) diced
3 tbsp (45 ml) grapefruit juice
Instructions
- In a blender, mix watermelon, lime juice and 1 to 2 tbsp (15 to 30 ml) simple syrup, process until smooth.
- Fill 6 popsicle molds ⅓ of the way full. Place into freezer for 40 minutes.
- Rinse out blender and repeat with honeydew, lemon juice and simple syrup. Add to a separate container to chill in freezer.
- Rinse out blender and repeat with cantaloupe, grapefruit juice and simple syrup. Add to a separate container to chill in freezer.
- After the watermelon is semi-firm, add honeydew to the mold. Place in freezer for 40 more minutes, then top with the cantaloupe. Place in freezer until completely firm, about 4 hours.
- To make SIMPLE SYRUP: In a small saucepan bring water up to a boil. Whisk in sugar until dissolved. Remove from heat and refrigerate until cold.
Drink Pairings
MAPLE CREAM COOKIES
Ingredients
Serves 12 cookies
¾ cup (175 ml) unsalted butter, at room temperature
2 cups (500 ml) all-purpose flour
¼ cup (60 ml) granulated maple sugar or brown sugar
¼ cup (60 ml) maple syrup
½ cup (125 ml) store-bought maple butter
Instructions
- Mix together all ingredients until well combined. Transfer from bowl onto a work surface, shape into a rectangle. Cut in half and wrap each in plastic wrap. Refrigerate for 1 hour.
- Remove 1 dough from refrigerator and roll out on a lightly floured surface to a thickness of ⅛-in (4 mm). Using a maple leaf cookie cutter, cut cookies and place on parchment-lined baking sheet. Trace lines on the cookies to reproduce the veining of leaves. Repeat with second pack of dough.
- Bake for 10 to 14 minutes, until sides are golden. Remove to a cooling rack and let cool completely. Place 2 tsp (10 ml) of maple butter in the centre of each cookie and cover each with a second cookie. Press down carefully to line up the cookies and spread the maple butter.
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
POTATO GALETTE WITH MAPLE CANDIED BACON
Ingredients
Serves 8
4 onions, thinly sliced
1 tbsp (15 ml) butter
4 large russet potatoes, peeled and thinly sliced
2 tbsp (30 ml) fresh thyme, finely chopped
2 cups (500 ml), chicken or vegetable broth
MAPLE CANDIED BACON
1 lb (500 g) thickly sliced bacon
½ cup (125 ml) maple syrup
1 tbsp (15 ml) Dijon mustard
2 tsp (10 ml) apple cider vinegar
Instructions
- Preheat oven to 400F (200C). Line an 8-cup muffin tin with parchment paper. Parchment paper should extend over muffin cup edges to create handles. Set aside.
- In a skillet, melt butter over medium heat. Add onions, stir to coat with melted butter and cook over medium heat until golden, about 30 minutes. Remove from heat and cool completely.
- Using a cookie cutter the size of the bottom of a muffin cup, cut each potato slice. Place a layer of potato slice in the bottom of each muffin cup. Add onions and fresh thyme to each cup. Season with salt and pepper. Repeat layers (gently pressing potatoes to pack down) until all ingredients are used up. Add chicken broth to fill each cup to the top.
- Bake on middle rack of oven until potatoes are tender when pierced with a knife, about 40 minutes. Let rest 10 minutes before lifting out. Gently pull away the parchment paper with the tip of a knife. Serve immediately. Garnish with Maple Candied Bacon.
- To make MAPLE CANDIED BACON: Preheat oven to 400 F (200 C). Line a baking sheet (including edges) with foil and place a cooling rack on top.
- In a small bowl, stir together maple syrup, mustard, vinegar and pepper. Add half the mixture to a baking dish, reserving rest for basting. Lay the bacon, piece by piece, in the baking dish, coating both sides, then transfer bacon to the cooling rack, making sure the slices do not overlap.
- Place in the oven and cook for 5 minutes. Baste slices, flip them and baste other side. Cook for 20 to 25 minutes or until crispy, basting every 5 minutes. Remove from rack and place on parchment paper or silicone mat.
Drink Pairings
OYSTERS ROCKEFELLER WITH PANCETTA AND PANKO CRUST
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil, divided
2 slices pancetta, coarsely chopped
8 medium-sized fresh oysters in the shell, unopened
¾ cup (175 ml) cooked spinach, well-drained (fresh spinach, blanched until wilted)
⅓ cup (75 ml) panko bread crumbs
3 tbsp (45 ml) grated Parmesan cheese
1 green onion, finely chopped
pinch of salt
1 dash hot pepper sauce
½ tsp (2 ml) anise-flavoured liqueur
4 cups (1 L) kosher salt, for baking
Instructions
- Preheat oven to 450 F (230 C).
- Heat 1 tbsp (15 ml) oil in a small frying pan over medium-high heat. Add pancetta and stir-fry until evenly brown. Drain on paper towels and set side.
- Clean oysters and place in a large saucepan. Add enough water to cover oysters and bring to a boil. Remove from heat and cool oysters. When cooled, shuck off the top shell from each oyster.
- Add pancetta, spinach, panko, Parmesan, green onion, salt, hot sauce, remaining 2 tbsp (30 ml) olive oil and liqueur to the bowl of a food processor fitted with a metal blade. Pulse until finely chopped but not puréed, about 5 to 7 seconds.
- Spread salt in a 9 x 13-in (3.5 L) baking dish. Arrange oysters in their half shells on top of salt in a single layer. Top each oyster with spinach mixture. Bake until cooked through, about 10 minutes, then change oven to broil and cook until spinach topping is browned.
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.