KICKED-UP GRILLED CORN
Ingredients
Serves 12
8 ears of corn with husks
2 tbsp (30 ml) salt
TOPPING:
½ cup (125 ml) unsalted butter, at room temperature
2 tbsp (30 ml) chopped fresh basil
2 tbsp (30 ml) finely grated Parmesan
1 tsp (5 ml) salt
½ tsp (2 ml) crushed red chili flakes
Instructions
- Pull outer husks from corn back and strip away silk from each ear of corn. Fold husks back into place and put corn in large bowl or sink with cold water and 2 tbsp (30 ml) salt for 10 minutes.
- Preheat grill to medium.
- Combine Topping ingredients in a medium-sized bowl. Stir to blend and set aside.
- Remove corn from water bath and shake off excess. Place corn with husks intact directly on heated grill. Close barbecue and grill corn for 15 to 20 minutes or until kernels are tender when pierced. Turn corn every 5 minutes during grilling.
- Remove husks and generously spread cobs with topping while still hot.
Drink Pairings
GRILLED NECTARINE PAVLOVAS WITH SPARKLING ROSÉ SYRUP
Ingredients
Serves 10
SPARKLING ROSÉ SYRUP:
2 cups (500 ml) rosé sparkling wine
¼ cup (60 ml) granulated sugar
½ vanilla bean, split in half, seeds scraped out
PAVLOVAS:
4 egg whites
¼ tsp (1 ml) fine sea salt
½ tsp (2 ml) vanilla
⅛ tsp (0.5 ml) cream of tartar
⅔ cup (150 ml) granulated sugar
⅔ cup (150 ml) icing sugar
1 tbsp (15 ml) cornstarch
6 nectarines
2 tbsp (30 ml) coconut oil, melted
2½ cups (625 ml) vanilla Greek yogurt
basil leaves, for garnish
Instructions
- To make SPARKLING ROSÉ SYRUP: In a medium-sized saucepan, stir together rosé and granulated sugar over mediumhigh heat. Bring to a boil, stirring often, and reduce to ⅓ cup (75 ml), about 15 minutes. Remove syrup from heat and stir in vanilla seeds and pod. Set aside to cool before removing vanilla pod. Syrup may be stored in an airtight container for up to 2 days before using.
- To make PAVLOVAS: First position oven racks in upper and lower third of oven before preheating to 225 F (110 C). Line 2 baking sheets with parchment paper and set aside.
- In bowl of an electric mixer fitted with the whisk attachment, whip egg whites and salt to soft peaks. Add vanilla and continue whipping just until stiff peaks form.
- Meanwhile, in a bowl sift together cream of tartar and granulated sugar. In a separate bowl sift together icing sugar and cornstarch.
- With electric mixer on medium speed, add granulated sugar mixture to egg whites, 1 tbsp (15 ml) at a time, until meringue is stiff and sugar has dissolved. Remove bowl from mixer and sift icing sugar mixture over meringue. Gently fold together using a rubber spatula until well combined. Transfer mixture to a piping bag with a large star piping tip.
- Pipe roughly ten 3-in (8 cm) circles 2-in (2.5 cm) apart from each other on prepared baking sheet. Pipe 2 rings atop one another around the perimeter of each circle, forming a nest.
- Bake meringues in preheated oven, rotating baking sheet positions halfway through cooking time, until outsides are crisp, about 2 hours. Turn oven off, prop door open with a wooden spoon, and leave meringues in oven until completely cooled, about 3 hours. Meringues may be stored at room temperature in an airtight container for 1 day.
- When ready to serve, preheat grill or grill pan over medium-high heat.
- Cut nectarines in half and discard pits. Cut each half into 4 wedges. Brush with coconut oil and grill wedges until they start to soften, about 1 minute per side. Transfer to a plate when done.
- When ready to serve, divide meringue nests among serving plates. Fill each nest with ¼ cup (60 ml) yogurt before topping with grilled nectarine segments. Garnish with fresh basil leaves and a drizzle of Sparkling Rosé Syrup. Enjoy immediately.
Drink Pairings
HAUPIA WITH WHITE CHOCOLATE AND TOASTED COCONUT
Ingredients
Serves 16 squares
6 tbsp (90 ml) granulated sugar
8 tbsp (125 ml) arrowroot starch or cornstarch
¾ cup (75 ml) water
1 x 13 oz (375 ml) full-fat coconut milk (do not use low-fat variety)
½ tsp (2 ml) vanilla extract
¼ cup (125 ml) white chocolate, chopped, optional
toasted, sweetened, shredded coconut, for garnish
Instructions
- Combine sugar, cornstarch and water in a medium-sized saucepan and whisk to blend. Add coconut milk and vanilla and stir to mix well. Heat on medium-low, stirring often, until thickened, about 10 to 15 minutes. Mixture should be thick enough to pull away from the sides of pan.
- Lightly grease an 8-in (2 L) square pan with cooking spray or vegetable oil. Pour mixture into pan and cover with plastic wrap. Refrigerate until firm and chilled, at least 8 hours or overnight. Slice into 2-in (5 cm) squares.
- Melt white chocolate in a microwavesafe dish in the microwave and drizzle over top of squares. Garnish each square with toasted coconut. Can be stored in a tightly covered container in the refrigerator for up to a week.
Drink Pairings
GREEK YOGURT CHEESECAKE WITH CANDIED GINGER CRUST AND POMEGRANATE SAUCE
Ingredients
Serves 12
CHEESECAKE WITH CANDIED GINGER CRUST
½ cup (125 ml) butter, softened
¼ cup (60 ml) packed brown sugar
4 large eggs, divided
1½ cups (375 ml) all-purpose flour, divided
1 tsp (5 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ cup (60 ml) finely chopped crystalized candied ginger
4 x 8 oz (250 g) packages Greek yogurt-style cream cheese, at room temperature
1¼ cups (300 ml) granulated sugar, divided
4 tsp (20 ml) vanilla extract, divided
2 cups (500 ml) sour cream, divided
1 tsp (5 ml) finely grated lemon zest
1½ cups (375 ml) pomegranate seeds, divided
POMEGRANATE SAUCE
2 cups (500 ml) pomegranate juice
¼ cup (60 ml) brown sugar
1 tbsp (15 ml) cornstarch
GINGERED PECANS
1½ tbsp (22 ml) unsalted butter
1 cup (250 ml) pecan halves
1 tbsp (15 ml) granulated sugar
½ tsp (2 ml) ground ginger
pinch salt
Instructions
- Preheat oven to 350 F (180 C).
- To make Candied Ginger Crust, place butter in a mixing bowl. Beat at mediumhigh speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg. Beat well. Beat in 1¼ cups (300 ml) flour, cinnamon, ground ginger and candied ginger until combined. Divide dough in half. Cover and refrigerate 1 portion.
- Spread remaining dough on bottom of ungreased 10-in (25 cm) springform pan with sides removed. Spread dough to edges. Place on baking sheet and bake for 10 minutes. Cool completely. When cool, re-attach sides of pan. Press chilled dough onto sides to a height of 1¾- to 2-in high (4.5 to 5 cm), using a thin metal spatula to spread dough.
- Reduce oven temperature to 325 F (170 C).
- For filling, in a mixing bowl, beat cream cheese and 1 cup (250 ml) of the granulated sugar with an electric mixer until fluffy. Beat in remaining ¼ cup (60 ml) flour on low speed until smooth. Add remaining 3 eggs and 3 tsp (15 ml) vanilla all at once, beating on low speed just until combined. Stir in ½ cup (125 ml) sour cream, lemon zest and ¾ cup (175 ml) of the pomegranate seeds.
- Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and centre jiggles slightly when gently shaken. Remove from oven.
- Stir together remaining 1½ cups (325 ml) sour cream, ¼ cup (60 ml) sugar, and 1 tsp (5 ml) vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 more minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 more minutes. Remove sides of pan; cool completely. Cover, then chill 4 hours or overnight.
- To make Pomegranate Sauce, add juice to a medium saucepan and bring to a boil. Reduce heat and boil gently, uncovered until reduced to about 1 cup (250 ml), about 10 to 12 minutes. Whisk in brown sugar and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for a couple minutes longer. Cover and refrigerate up to 5 days. Warm sauce slightly before serving.
- To make Gingered Pecans, melt butter in a medium non-stick frying pan over medium heat. Add pecans and cook, stirring, until they start to brown, about 2 to 3 minutes.
- In a small bowl, combine sugar, ginger and salt. Sprinkle mixture over pecans and cook, stirring until pecans are coated with mixture and are browned and crisp, about 1 minute. Spread out on a baking sheet to cool.
- To serve, remove Cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake and garnish with remaining ¾ cup (175 ml) pomegranate seeds and Gingered Pecans. Slice and serve with remaining sauce.
Drink Pairings
GRILLED PEACHES WITH MAPLE WALNUT ICE CREAM
Ingredients
Serves 8
MAPLE WALNUT ICE CREAM:
⅓ cup (75 ml) + ½ cup (125 ml) pure maple syrup, divided
1 cup (250 ml) chopped walnuts, toasted
¼ tsp (1 ml) salt
1 cup (250 ml) whole milk
2 tbsp (30 ml) granulated sugar
4 large egg yolks, whisked
1 cup (250 ml) whipping cream
¼ tsp (1 ml) vanilla
MAPLE THYME BUTTER:
½ cup (125 ml) unsalted butter, at room temperature
2 tbsp (30 ml) maple syrup
1 tsp (5 ml) extra-aged balsamic vinegar
½ tsp (2 ml) minced fresh thyme leaves
1 pinch of salt
8 fresh cling-free peaches
canola oil, to brush
¼ cup (60 ml) chopped, toasted walnuts, for garnish
sprigs fresh thyme, for garnish
Instructions
- To make MAPLE WALNUT ICE CREAM: First prepare walnuts. In a small saucepan, heat ⅓ cup (75 ml) pure maple syrup. Once at a boil, stir in toasted walnuts and salt. Return to a boil. Stir for a couple more seconds and remove from heat. Set aside to cool.
- In a medium-sized saucepan warm milk and sugar.
- In a medium bowl, whisk a little warmed milk mixture into whisked egg yolks. Then slowly whisk egg yolks into remaining warmed milk in saucepan. Stir over medium-low heat until mixture thickens and coats a metal spoon. Pour through a strainer into a bowl and stir in whipping cream to cool. Add ½ cup (125 ml) maple syrup and vanilla. Chill mixture thoroughly in refrigerator before freezing in an ice cream maker. Freeze according to manufacturer’s instructions. Add cooled walnuts in syrup during last few minutes of churning. Alternatively, pour both mixtures into a metal container, mix and cover tightly with foil. Freeze until almost firm. Stir with a fork to break up mixture. Return to freezer, covered, until set, about 4 hours or preferably overnight.
- To make MAPLE THYME BUTTER: In a small bowl combine butter, maple syrup, vinegar, thyme and salt. Whisk to blend. Set aside. Preheat barbecue to medium and grease grill. Cut peaches into halves and remove stone. Brush cut surfaces with canola oil. Place peaches cut-side down on greased grill. Grill until golden and warmed through but still firm, about 3 to 5 minutes.
- Serve peaches hot with a scoop of Maple Thyme Butter on each and a scoop of Maple Walnut Ice Cream. Garnish with chopped toasted walnuts and a sprig of thyme.
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
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
LIME MARGARITA
Ingredients
Serves 2
2 cups (500 ml) ice cubes, divided
1 can (12 oz) frozen limeade concentrate
4 oz (125 g) tequila blanco
2 oz (60 g) Cointreau
Margarita or kosher salt, for rims
lime slices, for garnish
Instructions
- Working in 2 batches, place 1 cup (250 ml) ice cubes in a blender. Add limeade, tequila and Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients.
- To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime then dip each rim in the salt. Pour margarita mixture into each glass, garnish with lime. Serve immediately.
Featuring
GRILLED BEEF TACOS WITH BERRY SALSA
Ingredients
Serves 4
1 tsp (5 ml) ground cinnamon
4 allspice berries, crushed
¼ tsp (1 ml) ground nutmeg
½ tsp (2 ml) garlic powder
½ tsp (2 ml) crushed red pepper flakes
1 tbsp (15 ml) dark brown sugar
1½ tsp (7 ml) salt, plus extra
freshly ground pepper, to taste
1.5 lbs (750 g) hanger steak or skirt steak
1 tbsp (15 ml) unsalted butter
1 large Vidalia onion, thinly sliced
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) white wine vinegar
1 cup (250 ml) pilsner beer
1 cup (250 ml) fresh strawberries, sliced
1 cup (250 ml) fresh raspberries, cut in half
1 small yellow or red bell pepper, diced
1 jalapeño, seeded and diced
2 green onions, thinly sliced
⅓ cup (75 ml) fresh cilantro, chopped
1 tbsp (15 ml) liquid honey
1 tsp (5 ml) lime zest
½ tsp (2 ml) lime juice
¾ cup (175 ml) shredded red cabbage
¾ cup (175 ml) shredded green cabbage
½ cup (125 ml) shredded radicchio
8 soft corn tortillas, about 8-in (20 cm)
¼ cup (60 ml) crumbled feta or blue cheese
Instructions
- In a small bowl, whisk cinnamon, allspice berries, nutmeg, garlic powder, pepper flakes, brown sugar, salt and a good pinch of pepper. Rub mixture over skirt steak, place steak in a bowl and refrigerate for at least 4 hours and up to 12 hours.
- Grease and preheat grill over medium-high heat.
- While grill warms, make caramelized onions. Melt butter in large frying pan over medium heat. Add onion and cook until softened, about 5 minutes. With a wooden spoon stir in granulated sugar, vinegar, beer and a pinch of salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally. Once liquid has been evaporated and onions are soft, transfer to a bowl and set aside.
- To make a berry salsa, in large bowl, toss together strawberries, raspberries, bell pepper, jalapeño, green onions, cilantro, honey, lime zest and juice, and salt to taste. Refrigerate until ready to use.
- Grill steak over direct heat for 3 to 5 minutes per side or until cooked as preferred. Remove from heat to cutting board to rest for 10 minutes.
- While steak is resting, toss together both cabbages and radicchio.
- When ready to serve, warm tortillas in a frying pan over medium heat, flipping once. Thinly slice steak against grain. Divide cabbage mixture among tortillas, top with sliced steak, caramelized onions, the berry salsa and a crumble of feta cheese. Serve immediately.
Drink Pairings
ITALIAN CHORIZO ARANCINI
Ingredients
Serves 12 or makes about 2 dozen balls
4 cups (1 L) chicken stock
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) butter
1 small yellow onion, finely chopped
2 garlic cloves, minced
1½ cups (375 ml) Arborio rice
½ cup (125 ml) grated Parmesan
⅓ cup (75 ml) finely minced smoked chorizo sausage
4 large eggs
2 cups (500 ml) dried bread crumbs
1 cup (250 ml) all-purpose flour
¼ lb (125 g) mozzarella, cut into ¾-in (1.5 cm) pieces
canola oil, to deep fry
LEMON CELERIAC RÉMOULADE:
1 cup (250 ml) mayonnaise
⅓ cup (75 ml) Dijon mustard
1 lemon, zest only
2 lemons, juice only
2 small or 1 large celeriac, about 2 lbs (1 kg)
1 small handful finely chopped fresh chives
salt and freshly ground black pepper, to taste
Instructions
- Heat stock in a large saucepan over high heat and bring just to a boil. Cover and reduce heat to low and keep at simmer.
- Heatalargesaucepanovermedium heat. Add oil and butter and when hot, add onion and garlic. Sauté until onion is soft and translucent.
- Addriceandstiruntilwellcoated. Add a ladleful of hot stock to rice mixture and stir constantly with a wooden spoon until liquid has been absorbed. Continue adding stock, 1 ladleful at a time, allowing liquid to be absorbed before adding more. Continue for 20 minutes or until rice is tender yet firm to the bite and creamy. Stir in Parmesan and minced chorizo. Set aside for 2 to 3 hours to cool. Once cooled, beat in 2 eggs and mix in until well combined.
- Place bread crumbs on a large plate. Place flour in a bowl. In a separate bowl, whisk remaining 2 eggs. Using damp hands shape 2 tbsp (30 ml) of risotto mixture into a ball. Press your thumb into centre to make indent. Place a cube of mozzarella in indent then wrap risotto mixture around cheese to enclose. Repeat with remaining risotto and cheese to make about 24 balls.
- Roll risotto balls in flour and shake off any excess. Dip in egg, then in bread crumbs, pressing to coat. Place on a baking sheet and refrigerate for 30 minutes to chill.
- Add enough canola oil to a heavy, large saucepan, to reach a depth of 2-in (5 cm). Heat over medium-high heat to 375 F (190 C). Carefully add 5 to 7 balls to hot oil. Avoid crowding or oil temperature will drop and make risotto balls soggy. Turn balls occasionally in hot oil and fry for 4 to 5 minutes or until golden. Use a slotted spoon to transfer to a paper towel-lined baking sheet. Repeat with remaining balls. Serve warm with Lemon Celeriac Rémoulade, optional.
- To make LEMON CELERIAC RÉMOULADE: In a large bowl whisk together mayonnaise, mustard, zest and lemon juice. Peel and quarter celeriac. Then working quickly to prevent celeriac from discolouring, coarsely grate and stir into mayonnaise sauce. Season with salt and pepper. Cover tightly and refrigerate until ready to serve.