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
NAPLES NUGGET SALAD
Ingredients
Serves 4 to 6
SALAD:
1½ lbs (750 g) yellow, red and blue baby potatoes
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1 ml) each of salt and freshly ground black pepper
4 to 6 slices smoked prosciutto, torn into bite-sized pieces
½ cup (125 ml) green or kalamata olives
1 cup (250 ml) halved cherry tomatoes
¼ cup (60 ml) chopped fresh basil
2 cups (500 ml) fresh baby arugula, divided
DRESSING:
4 tbsp (60 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
2 garlic cloves, smashed and minced
1 tsp (5 ml) fresh lemon juice
¼ tsp (1 ml) sea salt
⅛ tsp (0.5 ml) crushed red pepper flakes
1 generous pinch of fennel seeds, crushed
1 splash of maple syrup or pinch of granulated sugar
Instructions
- Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
- Place potatoes in large bowl and drizzle with 1 tbsp (15 ml) oil, salt and pepper. Toss to coat. Then spread out on parchmentlined baking sheet in a single layer and bake in centre of oven for 15 minutes.
- When potatoes have baked for 10 minutes, remove and stir in prosciutto and olives (pitted if desired), then return to oven to finish baking, about 5 to 8 more minutes. Stir occasionally and pierce potatoes with a fork, to be sure they are tender but still firm when done.
- Meanwhile, in a large bowl, whisk together DRESSING ingredients, adding a splash of maple syrup (or pinch of sugar), to taste.
- Halve some of the larger potatoes, if desired, and transfer with prosciutto to a large serving dish along with tomatoes and basil. Gently toss together to evenly coat with dressing. Add more seasonings to taste, as desired.
- Fold in half the arugula and sprinkle remaining arugula onto individual servings before serving.
Drink Pairings
PARMESAN CHICKEN WINGS
Ingredients
Serves 6 to 8
24 chicken wings, split
1 cup (250 ml) finely grated fresh Parmesan
1 cup (250 ml) panko or regular bread crumbs
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
2 tsp (10 ml) onion powder
freshly ground black pepper, to taste
2 large eggs, lightly beaten
½ cup (125 ml) milk
1 tbsp (15 ml) finely chopped fresh thyme, for garnish
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and place a cooling rack on it. Spray rack with cooking spray. Pat chicken wings dry with paper towels.
- In a shallow bowl, mix cheese, panko or bread crumbs, paprika, chili and onion powder until well combined. In another bowl, mix eggs and milk.
- Dip each wing in egg mixture and then in cheese mixture. Place wings on cooling rack in a single layer.
- Bake for 50 to 55 minutes until golden and cooked through. Remove from oven, set on a serving platter and sprinkle with thyme. Wings can be served hot or at room temperature.
Drink Pairings
LOBSTER BLINIS
Ingredients
Serves 24
2 tbsp (30 ml) warm water, about 110 F (43 C)
1½ tsp (7 ml) granulated sugar
1 tsp (5 ml) active dry yeast
1 large egg white
¼ cup + 2 tbsp (90 ml) fine cornmeal
½ cup (125 ml) all-purpose flour
¼ tsp (1 ml) fine sea salt, plus extra for seasoning
½ cup (125 ml) warm milk, about 110 F (43 C), plus extra if needed
1 tbsp (15 ml) unsalted butter, melted
2 avocados
1 tbsp (15 ml) fresh lemon juice
4 radishes, trimmed
3 or 4 small, cooked lobster tails, meat sliced into rounds
fresh chives, cut into 1-in (2.5 cm) lengths, for garnish
Instructions
- In a medium-sized bowl, stir together water, sugar and yeast. Let stand, allowing yeast to bloom, about 8 to 10 minutes. If mixture does not become foamy and frothy, yeast is inactive and you need to repeat step with a new pack.
- While yeast is blooming, whisk egg white until soft peaks form.
- To yeast mixture add cornmeal, flour, salt, warm milk, butter and whipped egg white. Whisk until well combined. Cover batter with a kitchen towel and set aside for 90 minutes. Once batter has rested it should be consistency of pancake batter. If too thick, whisk in more milk, 1 tbsp (15 ml) at a time.
- Preheat a non-stick frying pan or cast iron frying pan over medium heat. Working in batches, dollop a rounded tsp (5 ml) of blini batter into pan leaving 2-in (5 cm) between each blini. Cook until bubbles break surface of blini, about 1 to 2 minutes, before turning over and continuing to cook another minute. Transfer blini to a plate and continue cooking remaining batter.
- When ready to assemble, mash avocados in a medium bowl, along with lemon juice, until a creamy mixture is achieved. Season to taste with salt. Thinly slice radishes using a mandoline or a sharp knife.
- Plate blini on a serving platter before topping with a dollop of avocado cream, a couple radish slices, a piece of lobster and a chive garnish. Serve immediately.
Drink Pairings
GLAZED PUMPKIN SEED BREAD WITH BRITTLE GARNISH
Ingredients
Serves 2 loaves
PUMPKIN SEED BREAD:
4 eggs
1½ cups (375 ml) granulated sugar
1¼ cups (300 ml) coconut oil, melted, cooled
14 oz (398 ml) can unseasoned pumpkin purée
3 cups (750 ml) whole wheat flour
2 tsp (10 ml) each baking powder, baking soda and cinnamon
1 tsp (5 ml) salt
½ cup (125 ml) unseasoned toasted pumpkin seeds
¼ cup (60 ml) each flaxseed, unseasoned toasted sunflower seeds and golden seedless raisins
1 orange, zest only
ICING DRIZZLE:
2 cups (500 ml) icing sugar, sifted
2 tbsp (30 ml) orange juice, strained
SEED BRITTLE:
1 cup (250 ml) granulated sugar
¼ cup (60 ml) clear corn syrup
3 tbsp (45 ml) unseasoned toasted pumpkin seeds
3 tbsp (45 ml) unseasoned toasted sunflower seeds
2 tbsp (30 ml) flaxseed
Instructions
- To make BREAD: Preheat oven to 350 F (180 C). Lightly grease two 8 x 4 x 2.5-in (20 x 10 x 6.5 cm) loaf pans. Set aside.
- In a large bowl combine eggs, sugar, oil and pumpkin, whisk until blended. In another bowl, combine dry ingredients (except seeds, raisins and orange zest) and stir to mix. Fold in remaining ingredients. Divide among prepared loaf pans and bake in centre of preheated oven for 50 minutes to 1 hour, or until a cake tester inserted in centre comes out clean. Remove cakes to a cooling rack and cool for 5 minutes before turning out of pans and cooling completely.
- Prepare ICING DRIZZLE and SEED BRITTLE: Add icing sugar to a large bowl and slowly stir in orange juice, adding just enough liquid to make icing pourable. Set aside.
- To make SEED BRITTLE: Line a baking sheet with parchment paper and set aside. Mix sugar and corn syrup together in a heavy-bottomed, 8 cup (2 L) saucepan. Bring to a boil until sugar dissolves. Reduce heat to medium-high or medium, cooking at a slow boil until it turns a pale amber colour, 8 minutes. While boiling, wash down insides of saucepan using a pastry brush dipped in water. When amber colour is reached, immediately stir in seeds. Quickly pour out onto prepared baking sheet, tilting sheet to spread into thin layer. Use a metal spatula to evenly disperse seeds. Set aside and cool until hard.
- When loaves have cooled, drizzle with icing. Break brittle into pieces and scatter over top. Cut loaves into slices and serve.
Drink Pairings
FRITTATENSUPPE
Ingredients
Serves 4 to 6
2 large eggs
½ cup (125 ml) whole milk
½ cup (125 ml) all-purpose flour
¼ tsp (1 ml) salt
½ tsp (2 ml) vegetable oil
6 cups (1.5 L) rich beef broth
1 cup (250 ml) cleaned oyster or white button mushrooms, coarsely chopped
3 tbsp (45 ml) finely chopped chives, for garnish
Instructions
- Whisk eggs and milk together in a bowl. Mix flour and salt together then stir into egg mixture, whisking until smooth.
- In a 10-in (25 cm) non-stick skillet, heat oil over medium heat. Pour in about 3 tbsp (45 ml) of the batter and quickly tilt skillet, swirling batter to coat bottom of pan. Cook crêpe until lightly browned, about 1 minute, then flip with a spatula and cook for about 15 to 20 seconds more. Transfer to a large plate. Repeat process with remaining batter, stacking crêpes as they are done. Allow crêpes to cool.
- In a saucepan, bring mushrooms and broth to a boil, then reduce heat to simmer 5 minutes or until mushrooms have softened.
- To serve, roll 2 to 3 crêpes at a time into tight cylinders and cut crosswise into thin ¼-in (.5 cm) slices. Divide among warm soup bowls, add hot broth and garnish with chopped chives.
Drink Pairings
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
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
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 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.