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
LAYERED RED WINE CHOCOLATE CAKE WITH CREAM CHEESE FROSTING
Ingredients
Serves 12
CAKE:
2¾ cups (675 ml) Cabernet or Merlot wine, divided
½ cup (125 ml) light brown sugar
3½ cups (875 ml) cake and pastry flour
½ cup (125 ml) cocoa powder
2 tsp (10 ml) baking powder
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
½ tsp (2 ml) fine salt
1 cup (250 ml) unsalted butter, at room temperature
1 vanilla bean, split and seeds scraped out
2½ cups (625 ml) granulated sugar
4 large eggs, at room temperature
CREAM CHEESE FROSTING:
1 cup (250 ml) unsalted butter, at room temperature
½ cup (125 ml) vegetable shortening
1 lb (500 g) plain cream cheese, at room temperature
1 tsp (5 ml) vanilla
3½ lbs (1.5 kg) icing sugar
½ tsp (2 ml) fine salt
Instructions
- To make CAKE: In medium-sized saucepan, whisk together ¾ cup (175 ml) wine and the brown sugar over low heat. Whisk until sugar dissolves. Set aside to cool. Wine syrup can be made a day ahead.
- Preheat oven to 350 F (180 C). Grease three 8-in (20 cm) round cake pans with butter or cooking spray and line bottoms with a circle of parchment paper. Grease top of parchment rounds and set prepared pans aside.
- In a medium-sized bowl whisk together flour, cocoa powder, baking powder, cinnamon, cardamom and salt. Set aside.
- In bowl of a stand mixer fitted with paddle attachment beat together 1 cup (250 ml) butter, vanilla seeds and sugar. Mix on medium speed until light and fluffy, about 4 minutes. Reduce speed to low and add eggs, 1 at a time, mixing until each is incorporated. In 3 alternating additions, add flour mixture and remaining 2 cups (500 ml) wine to batter, mixing until just incorporated before each addition. Divide batter evenly between prepared cake pans.
- Bake until a wooden skewer inserted in cakes comes out clean, about 30 to 40 minutes. Remove from oven and allow to cool completely in pans on a wire rack.
- While cakes cool, prepare CREAM CHEESE FROSTING: In bowl of a stand mixer fitted with paddle attachment, cream together butter, shortening, cream cheese and vanilla. Sift together icing sugar and salt before gradually adding to butter mixture. Beat on low speed until fully incorporated and creamy.
- To assemble cake, run a thin knife around edge of each cake tin and invert to unmould. Discard parchment paper. Cut each cake in half horizontally with serrated knife, making 6 layers. Place 1 cake layer, cut-side up, on cake stand. Brush with a thin layer of cabernet syrup and allow it time to seep in, about 1 minute. Place about ½ cup (125 ml) frosting in centre of cake layer and spread evenly to edges. Repeat process with next 5 layers. Refrigerate cake for half an hour. Thinly spread about 1 cup (250 ml) frosting all over cake, fine if uneven as this is a “crumb coat”. Refrigerate cake again for half an hour. Using a small offset spatula, ice cake with remaining frosting. Refrigerate again for at least half an hour. Just before displaying, decorate top of with grapes or flowers, as desired.
Drink Pairings
GIN- AND LEMON-MARINATED OLIVES
Ingredients
Serves 8 to 10
½ lemon, juice and rind
1 cup (250) ml mixed olives
1 tbsp (15 ml) gin
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) roasted red pepper, chopped
1 pinch chili flakes (optional)
Instructions
- Peel rind off lemon with a vegetable peeler and cut into thin strips. Mix olives with remaining ingredients and let sit overnight. Bring olives to room temperature before serving.
Drink Pairings
GRILLED FLANK STEAK WITH FLAXSEED OIL AIOLI
Ingredients
Serves 6 to 8
FLAXSEED OIL AIOLI:
1 large egg, at room temperature
2 garlic cloves, crushed
1 tbsp (15 ml) Dijon mustard
¾ cup (175 ml) vegetable or canola oil
½ cup (125 ml) flaxseed oil
4 tsp (20 ml) fresh lemon juice
2 tbsp (30 ml) minced chives
salt and freshly ground black pepper, to taste
GRILLED FLANK STEAK:
2 lbs (1 kg) flank steak, about ¾-in (2 cm) thick
1 tbsp (15 ml) dried parsley
1 tbsp (15 ml) paprika
2 tsp (10 ml) dried garlic flakes
2 tsp (10 ml) dried onion flakes
½ tsp (2 ml) dried thyme
¼ tsp (1 ml) cayenne pepper
2 green onions, thinly sliced on the diagonal, for garnish
white or whole wheat tortilla wraps
black beans, sliced avocado, shredded
lettuce, sliced radishes, diced tomatoes and cilantro, for garnish (optional toppings)
Instructions
- To make FLAXSEED OIL AIOLI: Combine egg, garlic and mustard in a food processor. Pulse until evenly blended
- With processor running, slowly add canola and flaxseed oil in a very thin, steady stream until completely combined. Add lemon juice and pulse until smooth.
- Remove mixture to a bowl and stir in chives. Add salt and pepper to taste
- Store aioli in an airtight container in refrigerator, for no longer than 4 days.
- To make STEAK: Lightly score steak about ¼-in (0.5 cm) deep on both sides in a diamond pattern. In a small bowl, make a dry rub by stirring seasonings together. Rub over steak. Cover with plastic wrap and refrigerate for a couple of hours or overnight.
- Bring steak to room temperature before grilling. Lightly oil grill and heat barbecue to medium-high. Grill steak with lid closed, 4 minutes. Turn and continue grilling until meat gives slight resistance when pressed, 4 to 5 more minutes. Flank steak tastes best cooked rare or medium-rare.
- Remove to a cutting board and let rest 5 minutes before slicing. Cut beef against the grain into thin strips. Sprinkle with green onions. Serve thin slices of beef on a tortilla with Flaxseed Oil Aioli and toppings of choice.
Drink Pairings
GREEN PAPAYA NOODLE SALAD
Ingredients
Serves
2 tbsp (30 ml) sherry vinegar
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) mirin
1 tbsp (15 ml) sugar
2 tbsp (30 ml) Asian fish sauce
1 shallot, minced
1 red Thai chili, seeded and finely minced
2 garlic cloves, minced
2 oz (60 g) dried bean vermicelli noodles
⅓ lb (175 g) Chinese barbecue pork, cut fine julienne
⅓ lb (175 g) hand-peeled fresh shrimp
2 cups (500 ml) julienne cut green papaya
½ English cucumber, seeded, cut into ¼-inch matchsticks
2 med carrots, peeled and shredded
1 cup (250 ml) chopped fresh mint
1 cup (250 ml) chopped fresh basil
1 cup (250 ml) chopped fresh cilantro
1 cup (250 ml) roasted, unsalted peanuts
Instructions
- Combine sherry vinegar, rice vinegar, mirin, sugar, fish sauce, shallot, chili and garlic cloves in a small saucepan over medium heat. Bring to a boil. Simmer for 5 minutes and remove from heat. Cool.
- Bring a medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Cut into smaller lengths with kitchen scissors if desired. Set aside.
- In a large mixing bowl, combine barbecued pork, shrimp, noodles, green papaya, cucumber, carrots, mint, basil, and cilantro. Drizzle with vinaigrette and toss well with peanuts.
Drink Pairings
GRILLED CHICKEN WITH NECTARINE BARBECUE SAUCE
Ingredients
Serves 4 to 6
NECTARINE BARBECUE SAUCE:
½ yellow onion, chopped
1 garlic clove, chopped
1 tbsp (15 ml) vegetable oil
3 nectarines, pitted and chopped
½ cup (125 ml) spiced dark rum
½ cup (125 ml) liquid honey
½ cup (125 ml) tomato paste
¼ cup (60 ml) cider vinegar
2 tsp (10 ml) smoked paprika
4 tsp (20 ml) kosher salt
1 tsp (5 ml) grated nutmeg
½ tsp (2 ml) ground black pepper
BARBECUED CHICKEN:
4 chicken drumsticks, with skin on (optional)
4 chicken thighs, with skin on (optional)
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) salt
2 tsp (10 ml) ground black pepper
2 lemons, cut in half
6 thyme sprigs
Instructions
- In a heavy-bottomed saucepan, sweat onions and garlic in vegetable oil until soft, about 5 minutes over low-medium heat.
- Add remaining barbecue sauce ingredients and simmer, uncovered, for 15 to 20 minutes. Stir often. Transfer to a food processor or blender and purée until smooth. Adjust seasoning to taste. Store in a tightly covered container in the refrigerator for up to 1 week. Makes 2¼ cups (560 ml).
- Grease grill and preheat barbecue to medium heat, about 350 F (180 C).
- In a large bowl, combine chicken, olive oil, salt and pepper. Rub in with your hands to evenly coat.
- Place chicken on greased grill and barbecue for about 7 minutes on each side.
- Generously brush chicken with Nectarine Barbecue Sauce. Continue flipping and basting chicken with sauce until juices run clear when pierced and internal temperature registers 165 F (75 C) on a meat thermometer when inserted into centre of meat, about 10 to 12 minutes more per side.
- Meanwhile, grill cut side of each lemon half and set aside for garnish.
- To serve, arrange chicken on a heated platter and garnish with grilled lemon and sprigs of thyme.
Drink Pairings
HALIBUT WITH A TRIO OF SAUCES
Ingredients
Serves 4
LEMON THYME VINAIGRETTE:
2 tbsp (30 ml) fresh lemon juice
¼ tsp (1 ml) each of salt and pepper
1 tsp (5 ml) lemon zest
2 garlic cloves, cut in half
3 tbsp (45 ml) olive oil
1 tsp (5 ml) finely chopped fresh thyme
10 caperberries, coarsely chopped
1 tbsp (15 ml) capers, drained
SAUTÉED CHERRY TOMATO SAUCE:
2 tbsp (30 ml) olive oil
1 cup (250 ml) finely diced sweet onion
2 tsp (10 ml) minced garlic
2 cups (500 ml) cherry tomatoes, halved through stem
kosher salt and fresh ground black pepper, to taste
kosher salt and fresh ground black pepper, to taste
OLIVE SAUCE:
½ cup (125 ml) olive oil
10 oz (300 g) black olives, pitted and finely chopped
2 anchovies, finely chopped
3 tbsp (45 ml) capers, coarsely chopped
3 garlic cloves, peeled and finely chopped
pepper, to taste (olives and anchovies are salted, so additional salt not required)
HALIBUT:
4 x 6 oz (180 g) fresh halibut fillets
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil, for frying
Instructions
- Prepare all 3 sauces (or as preferred) before cooking Halibut. If making side dishes, factor in prep and baking time.
- To make LEMON THYME VINAIGRETTE: In a small bowl, combine lemon juice, salt, pepper, lemon zest and halved garlic. Whisk in olive oil, add thyme, then remove garlic halves and set vinaigrette aside. Taste and adjust seasonings. In a separate bowl, add 1 tbsp (15 ml) of prepared vinaigrette and mix in caperberries and capers. Set vinaigrette and capers aside. When ready to serve, spoon some caperberries and capers mixture over fish and drizzle with Lemon Thyme Vinaigrette.
- To make SAUTÉED CHERRY TOMATO SAUCE: Heat olive oil in a medium-sized frying pan. Add onion and sauté over medium-low heat for 5 minutes, stirring occasionally, until tender. Add minced garlic and sauté for 1 more minute. Stir in tomatoes, salt and pepper to taste. Cook over mediumlow heat for 10 to 15 minutes, stirring occasionally, until liquid evaporates. Remove from heat and stir in basil.
- To make OLIVE SAUCE: Heat olive oil in a small saucepan. When hot, add olives, anchovies, capers and chopped garlic cloves. Stir and cook for 4 to 5 minutes, then remove from heat. Set aside.
- Season halibut on both sides with salt and pepper. Heat a heavy-bottomed frying pan over medium heat. Add oil and heat for 1 minute. Add fish, top-side down, and cook until golden-tinged. Then flip and cook until internal temperature reaches 125 to 130 F (52 to 54 C).
- Place halibut on warm plates and garnish with fresh sauces.
Drink Pairings
LAMB AND MINT ROLLS
Ingredients
Serves 16 Rolls
1 tbsp (15 ml) extra-virgin olive oil
¾ lb (340 g) ground lamb
1 tsp (5 ml) Chinese five-spice powder
1 pinch salt
3 oz (90 g) dried rice vermicelli noodles
1 medium carrot, trimmed, peeled and grated
⅓ cup (75 ml) chopped fresh mint, plus extra
whole mint for garnish
3 tbsp (45 ml) chopped fresh cilantro, divided
¼ cup (60 ml) roasted cashews, chopped
1 tbsp (15 ml) peeled and minced fresh ginger root
1 garlic clove, minced
2 tbsp (30 ml) fresh lime juice
1 tsp (5 ml) light brown sugar
16 x 8-in (20 cm) rice paper rounds
½ cup (125 ml) hoisin sauce
2 tbsp (30 ml) unseasoned rice vinegar
1 green onion, trimmed and finely sliced
½ tsp (2 ml) crushed red pepper flakes
Instructions
- Warm oil in a frying pan over medium heat. Add ground lamb, Chinese f ive-spice and salt. Cook, stirring often, until lamb is no longer pink, about 5 minutes. Drain off excess fat before transferring to a bowl. Set aside to cool slightly.
- Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside until softened, about 5 minutes. Drain, rinse under cold water and allow to drain again thoroughly. Cut noodles with scissors into roughly 4-in (10 cm) lengths.
- In a large bowl, toss together noodles, lamb, carrot, chopped mint, 2 tbsp (30 ml) cilantro and cashews. In a separate small bowl, whisk together ginger, garlic, lime juice and sugar until sugar has dissolved. Pour dressing over lamb mixture and toss to combine.
- Place a lightly dampened tea towel on a baking tray and fill a shallow baking dish with warm water. Dip rice-paper rounds, 1 at a time, in warm water, then place on another tea towel to blot excess water. Place 2 mint leaves about 1 inch from edge of each round before topping with about 2 to 3 tbsp (30 to 45 ml) lamb mixture. Roll up, folding in edges, to enclose filling. Place on prepared baking tray with dampened tea towel and cover with another lightly damp tea towel while making remaining rolls. Once assembled, lamb and mint rolls may be lightly covered with plastic wrap and refrigerated for up to 2 hours.
- To make dipping sauce, in a small bowl, whisk together hoisin sauce, rice vinegar, green onion, crushed red pepper flakes and remaining 1 tbsp (15 ml) chopped cilantro. Transfer to a serving bowl and refrigerate until ready to use.
- To serve, allow rolls to come to room temperature for 20 minutes, if previously refrigerated. Arrange on serving platter with dipping sauce alongside.
Drink Pairings
HALF-TURKEY ROAST WITH POMEGRANATE SAUCE, WILD GRAINS AND FENNEL
Ingredients
Serves 6
½ x 14 lb (7 kg) turkey, about 7 lb (3.5 kg)
¼ cup (50 ml) unsalted butter, softened
4 cups (1 L) pomegranate juice
½ cup (125 ml) balsamic vinegar
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) minced fresh rosemary
1 large garlic clove, smashed and minced
1 tbsp (15 ml) cornstarch, optional
WILD GRAINS:
1 cup (250 ml) wild rice
1 cup (250 ml) short grain brown rice
1 tbsp (15 ml) olive oil, plus extra for oiling dish
1 tsp (5 ml) salt
½ tsp (2 ml) cinnamon
generous pinches of allspice, cardamom, cumin and black pepper
2 cups (500 ml) turkey or chicken stock, warmed
½ cup (125 ml) millet
19 oz (540 ml) can chickpeas, rinsed and drained
½ cup (125 ml) chopped celery leaves
½ cup (125 ml) each of chopped parsley and cilantro
¼ cup (50 ml) chopped fresh mint leaves
½ cup (125 ml) pomegranate seeds
SAUTÉED FENNEL:
3 small fennel bulbs, thickly sliced
1 tbsp (15 ml) each unsalted butter and olive oil
Instructions
- Preheat oven to 400 F (200 C). Skewer turkey skin along cut edges to prevent skin from rolling up during roasting. Pin or tie wing to breast to hold firmly in place. Generously season inside cavity with salt and place turkey, cut-side down, on a rack in a roasting pan. Spread softened butter over skin and generously season with salt and pepper. Place in oven and roast, uncovered, for 20 minutes.
- In a large saucepan, combine pomegranate juice, balsamic, brown sugar, Dijon, rosemary and garlic. Whisk together and bring to a boil. Remove ½ cup (125 ml) juice mixture and use for basting turkey. Boil remainder vigorously over medium-high heat until reduced to 2 cups (500 ml). Strain into a small saucepan. Stir into reduced pomegranate sauce and boil until thickened. Remove and set aside.
- Once turkey has roasted at 400 F (200 C) for 20 minutes, reduce temperature to 300 F (150 C), begin basting turkey with reserved pomegranate sauce every 15 minutes. Turkey is done when a meat thermometer inserted into the thickest portion of the breast reads 170 F (65 C), about 2 more hours. Serve turkey tucked into Wild Grains with Sautéed Fennel and Pomegranate Sauce.
- To make WILD GRAINS: Cook wild rice as per package directions. Fluff with a fork and place in a large bowl.
- Heat 1 tbsp (15 ml) oil in a large saucepan. Add onion and sauté just until soft and clear. Rinse brown rice in a strainer under cold running water for 1 minute. Shake well and add to onion along with seasonings. Sauté just until rice begins to warm and smell fragrant. Stir in stock and bring to a boil. Cover, reduce heat and simmer for 40 to 45 minutes. Rice should be tender, but still a bit chewy. Remove from heat and covered for 10 minutes to steam. Then fluff with a fork and add to cooked wild rice. Set aside.
- Rinse and drain millet. Place in a dry saucepan and toast grains, just until pale golden. Stir often. Add 1½ cups (375 ml) water and bring to a boil. Cover, reduce heat and simmer for 20 minutes until grains are tender and water has been absorbed. Transfer to a baking sheet and spread out to dry. Stir often, to keep grains separated.
- When millet is partially cooled, add to rice along with chickpeas and celery. Fold together and set aside while turkey is baking. About 45 minutes before turkey is done, add parsley, cilantro and mint to rice mixture and fold together. Transfer to a well-oiled baking dish. Cover with foil and place in oven alongside turkey during final baking. To serve, scatter pomegranate seeds over top.
- To make SAUTÉED FENNEL: Heat butter and oil in a large frying pan. Add sliced fennel and sauté just until slightly golden on both sides but still slightly firm. Season with salt and pepper.
Drink Pairings
KUGELHOPF
Ingredients
Serves 4 to 6
1½ cups (375 ml) raisins
¼ cup (60 ml) kirsch or rum
¼ cup (60 ml) boiling water
1½ tsp (7 ml) active dry yeast
2 tbsp (30 ml) warm water (110 F or 40 C))
1 cup (250 ml) whole milk
¼ lb (125 g) unsalted butter, cubed
6 tbsp (90 ml) sugar
3 ¾ cups (925 ml) all-purpose flour
1 tsp (5 ml) salt
2 large eggs
1 tsp (5 ml) finely grated orange zest
Instructions
- Preheat oven to 400 F (200 C). In a small bowl, soak raisins in kirsch or rum and boiling water for 30 minutes to 1 hour. Strain, discarding any remaining liquid.
- Stir together yeast and water and let stand until foamy, 5 to 10 minutes.
- Heat milk with butter, reserving 1 tbsp (15 ml), and sugar over low heat, stirring until mixture is warm and butter is melted and sugar has dissolved.
- Sift together flour and salt into a mixing bowl. Make a well in middle of the flour and add yeast mixture. Add warm milk mixture in a slow stream, mix using an electric mixer at low speed. Increase speed to medium and beat in eggs one at a time. When mixed through, beat in drained raisins and orange zest. Continue to beat until dough is smooth and elastic, about 4 to 5 minutes.
- Butter a kugelhoph mould (or bundt pan) with remaining butter, then scrape spoonfuls of dough evenly into mold. Cover top with oiled plastic wrap and a kitchen towel and let dough rise in a warm, draft-free place until it fills the baking mould, about 2 hours.
- Remove towel and gently peel off plastic wrap. Bake in the middle of the oven for 15 minutes, then loosely cover mould with foil and continue to bake until golden and a skewer inserted in the middle comes out clean, 20 to 25 minutes more.
- Remove from oven and cool in mould 2 minutes, then invert onto a rack to cool completely, about 1 hour. Dust with icing sugar.