LEMON SOUFFLÉS
Ingredients
Serves 8
8 large lemons, equal size and shapes
3 large eggs, separated
½ cup (125 ml) granulated sugar, divided
2 tbsp (30 ml) all-purpose flour
icing sugar, for dusting
Instructions
- Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper or a silicon mat. Trim bottom end from lemons so they sit level. Cut off stem end a third of the way down from each lemon, making cut parallel with bottom. Reserve top for serving.
- Hold a lemon above a sieve set over a bowl. Using a small paring knife, cut around inside of lemon, between pith and pulp. Scoop out pulp using a soup spoon. Squeeze juice from pulp and reserve. Repeat with remaining lemons. Place emptied out lemons on prepared baking sheet. Note: if pith is thick, trim down so no thicker than ⅛-in (3 mm).
- In a heatproof bowl, combine egg yolks, ¼ cup (60 ml) granulated sugar, ¼ cup (60 ml) of the reserved lemon juice and the flour. Using an electric hand mixer, beat mixture on high speed until pale yellow, about 6 minutes. Place bowl over a pan of simmering water. Mix constantly until custard consistency, about 4 minutes. Remove bowl from heat and continue beating until cooled, about 5 minutes. Strain through a sieve into a medium-sized bowl and set aside.
- In a separate heatproof bowl, combine egg whites and remaining ¼ cup (60 ml) sugar. Place bowl over a pan of simmering water and mix with hand mixer until sugar has dissolved and mixture is warm to touch, about 1 minute. Remove bowl from heat and beat on low until frothy. Gradually increase speed to maximum and beat until meringue is shiny and holds soft peaks, 2 to 3 minutes, do not overbeat.
- Whisk a third of meringue into yolk mixture. Then gently fold in remaining meringue using a large spatula. Fill prepared lemon shells with mixture to just below rim and return to baking sheet.
- Transfer baking sheet to oven and bake until tops are slightly golden and soufflés have risen about ½-in (1.25 cm) above each shell, about 15 minutes. Remove from oven, dust with icing sugar. Transfer to serving plates and serve immediately.
Drink Pairings
LEMON HERB POPOVERS
Ingredients
Serves 6
2 large eggs
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) finely chopped fresh thyme
2 tsp (10 ml) finely chopped fresh parsley
1 tsp (5 ml) finely chopped chives
1 tsp (5 ml) finely chopped sage
¼ tsp (1 ml) salt
1 cup (250 ml) whole milk
1 cup (250 ml) all-purpose flour
grapeseed or coconut oil, for greasing
Instructions
- Preheat oven to 400 F (200 C). In a large 4-cup (1 L) measuring bowl or medium-sized bowl, whisk eggs, lemon zest, herbs, salt and milk. Add flour and whisk until combined and only some small lumps remain.
- Place popover pan or standard muffin pan in oven for 5 minutes until piping hot. Remove pan from oven and quickly but generously brush each cup with grapeseed oil. Divide batter among cups, filling at least half full. Bake until puffed and golden brown, 35 minutes. Do not open oven door during cooking or popovers may collapse. Pierce each with a knife and return to oven for another 5 minutes. Turn popovers out onto a serving platter and enjoy warm.
Drink Pairings
GARGANELLI WITH SUN-DRIED TOMATOES, PROSCIUTTO, HERBS AND ROASTED GARLIC
Ingredients
Serves 4 to 6
ROASTED GARLIC:
2 to 4 large heads garlic
1 to 2 tsp (5 to 10 ml) olive oil
sprigs fresh thyme leaves
GARGANELLI:
1 lb (500 g) dried garganelli pasta
¼ cup (60 ml) olive oil
½ tsp (2 ml) dried red pepper flakes
½ cup (125 ml) roasted garlic, coarsely chopped
¼ cup (60 ml) sun-dried tomatoes in oil, drained well and coarsely chopped
6 oz (180 g) thinly sliced prosciutto, cut into thin juliennes
fresh baby spinach leaves and fresh baby arugula
¼ cup (60 ml) each, chopped fresh basil, coarsely chopped flat-leaf parsley leaves from 5 to 6 sprigs thyme
grated Romano or Parmesan
Instructions
- To make ROASTED GARLIC: Preheat oven to 400F (200C). Peel and discard outer layers of the garlic bulb. Cut the top of the heads, exposing the cloves of garlic. Place garlic heads on a sheet of aluminum foil set on a small baking dish. Drizzle olive oil over each one, rubbing over all the exposed garlic cloves. Remove leaves from thyme sprigs and sprinkle all over garlic. Cover and lightly seal with another piece of aluminum foil and bake for 30 to 35 minutes, or until cloves are lightly browned and soft. Remove top foil and allow to cool. Squeeze the roasted garlic cloves out of their skins.
- To make GARGANELLI: Bring a large pot of salted water to a rapid boil and cook pasta until al dente or according to package directions. Drain.
- Heat a saucepan over medium heat, add olive oil, roasted garlic and red pepper flakes, sauté for 1 to 2 minutes. Add prosciutto and sauté until crispy, add sun-dried tomatoes, spinach, arugula, basil, parsley and thyme. Cook until leaves have wilted. Add pasta and toss well to combine. Season with salt and pepper. Serve with grated Romano or Parmesan.
Drink Pairings
HEIRLOOM LETTUCE SALAD WITH WALNUTS AND BUTTERMILK DRESSING
Ingredients
Serves 4
BUTTERMILK DRESSING:
¼ cup (60 ml) buttermilk
2 tsp (10 ml) olive oil
1 tsp (5 ml) plain yogurt
1 lime, juice only
pinch of salt
sprigs of fresh mint or tarragon, chopped, for garnish
LETTUCE SALAD:
2 heads lettuce, such a butter or Boston, or a mixture or heirloom greens
2 tbsp (30 g) walnut halves, soaked overnight in water to remove bitterness, and drained
Instructions
- In a small bowl, combine DRESSING ingredients, except for mint or tarragon. Whisk together until blended. Set aside.
- To make SALAD: Wash and spin-dry lettuce greens and tear into bite-sized pieces. Place in a large bowl and drizzle with dressing. Gently toss and divide among serving plates. Sprinkle with walnuts and garnish with chopped herbs.
Drink Pairings
HERBED TURKEY BREAST WITH APPLE CALVADOS SAUCE
Ingredients
Serves 12
HERBED TURKEY BREAST:
2 boneless turkey breast halves, about 2 lbs (1 kg each)
¼ cup (50 ml) unsalted butter, divided
1 tbsp (15 ml) finely chopped fresh or 2 tsp (10 ml) dry sage
1 tsp (5 ml) finely minced fresh rosemary
1 lemon, zest only
½ cup (125 ml) turkey or chicken stock
fresh sage leaves, for garnish
APPLE CALVADOS SAUCE:
2 tbsp (30 ml) unsalted butter
2 shallots, peeled and finely minced
1 garlic clove, smashed and finely minced
2 unpeeled Granny Smith apples, cored and cut into thin wedges
2 tbsp (30 ml) all-purpose flour
3 tbsp (45 ml) Calvados or brandy
1 cup (250 ml) unsweetened apple cider
1 cup (250 ml) turkey or chicken stock
3 tbsp (45 ml) whipping cream, optional
Instructions
- Preheat oven to 400 F (200 C). Rub each breast with 1 tbsp (15 ml) butter. Evenly sprinkle breasts with sage, rosemary and lemon zest. Generously sprinkle with salt and pepper.
- Place side by side on a rack in a roasting pan. Pour stock in bottom of pan. Roast turkey, uncovered, for 20 minutes. Reduce temperature to 350 F (180 C) and continue to roast for 45 minutes to 1 hour, or until turkey registers 170 F (75 C) on a meat thermometer inserted into the centre. Baste occasionally with remaining butter while roasting. Remove and transfer to a cutting board. Loosely cover with a tent of foil while preparing sauce.
- To make APPLE CALVADOS SAUCE: In a large frying pan, melt butter over medium heat. Add shallots and garlic and sauté just until soft. Add apple slices and sauté until almost soft. Set pan aside.
- Place roasting pan with turkey drippings on burner over medium heat. Scrape pan drippings and whisk in flour, stirring until slightly golden. Mixture will be very crumbly. Deglaze pan with Calvados. Whisk in apple cider and stock, stir over medium heat until thickened. Strain through a finemeshed sieve into frying pan with apples and shallots. Gently heat before serving.
- Slice turkey breast on the diagonal and place on a warm platter. Spoon Apple Calvados Sauce over top, and transfer remaining sauce to a gravy boat. Garnish platter with fresh sage leaves.
Drink Pairings
GOOSE WITH ORANGE WHISKY SAUCE
Ingredients
Serves 4
SALT-ROASTED BEETS:
2 cups (500 ml) kosher salt
½ cup (125 ml) prepared horseradish
1 tbsp (15 ml) chopped fresh thyme
1 tbsp (15 ml) chopped fresh rosemary
2 large unpeeled red beets, trimmed and scrubbed
GOOSE AND SAUCE:
2 lbs (1 kg) goose breast, about 2 breasts
salt and freshly ground black pepper, to taste
1 tsp (5 ml) olive oil or grape seed oil
1 shallot, minced
½ cup (125 ml) Scotch whisky
1 cup (250 ml) chicken or duck stock
½ tsp (2 ml) orange zest
½ cup (125 ml) orange juice
⅓ cup (75 ml) cold unsalted butter, cut into cubes
2 oranges, peeled and cut into segments
Instructions
- To make SALT-ROASTED BEETS: Preheat oven to 375 F (190 C).
- In a bowl, stir together salt, horseradish, thyme and rosemary. Place 3 mounds salt mixture, 1 tbsp (15 ml) each, onto a rimmed baking sheet. Top each mound with 1 beet before covering beets with remaining salt mixture. Press salt firmly around each beet to create a crust that completely encloses beets.
- Bake beets for 1¾ hours. Then cool for 5 minutes before cracking open salt crust and removing beets. Peel beets; cut into ½-in (1.25 cm) wedges and set aside.
- Increase oven temperature to 425 F (220 C).
- Lightly score skin from goose breasts in a crosshatch pattern, making sure not to score into meat. Season breasts with salt and pepper before setting aside at room temperature for 20 to 30 minutes.
- In a cold, large, ovenproof frying pan, place oil and goose, skin-side down, over medium-high heat. When they start to sizzle like bacon, turn heat down to low and cook breasts until skin has nicely browned, about 10 minutes. Turn breasts skin-side up.
- Transfer pan to oven and bake breasts for 5 minutes. Check for doneness by inserting a thermometer into thickest part of breast. It should register 125 F (52 C). Return breasts to oven at 3 minute intervals if not yet at temperature. When done, transfer breasts, skin-side up to a cutting board and allow to rest for 10 to 15 minutes.
- While goose breasts are resting, make sauce. Pour off all except 2 tbsp (30 ml) fat from pan that breasts were baked in. Add shallot and sauté until softened, about 2 minutes. Add whisky, and using a wooden spoon, scrape up any brown bits from bottom of pan. Take care as whisky might flambé. Let whisky reduce by half before adding stock, orange zest and juice. Bring to a boil and cook for 1 to 2 minutes before removing frying pan from heat. Whisk butter, 1 cube at a time into sauce completely melting butter cube before adding next cube. Season to taste with additional salt and pepper. Strain sauce through a fine meshed sieve for a silky smooth texture.
- Slice goose breasts on a slight diagonal. Divide roasted beets and orange segments in middle of warmed serving plates. Top each with slices of goose and garnish with a spoonful of sauce over meat and around plate.
Drink Pairings
GRILLED STEAK WITH GRILLED SUMMER VEGETABLES
Ingredients
Serves 4 to 6
SPICE RUB:
1 tbsp (15 ml) cocoa powder
1 tsp (5 ml) each, red pepper flakes, crushed cumin seeds, crushed Grains of Paradise, dry mustard
½ tsp (2 ml) allspice
4 steaks, ¾ to 1 in (2 to 2.5 cm) thick
HARISSA SAUCE:
2 red bell peppers, halved
1 poblano or serrano pepper
2 garlic cloves, crushed
1 tsp (5 ml) cumin seeds, toasted
⅓ cup (75 ml) extra-virgin olive oil
2 tsp (10 ml) cocoa powder
2 tsp (10 ml) balsamic vinegar
2 tsp (10 ml) brown sugar
GRILLED SUMMER VEGETABLES:
3 large green and/or yellow zucchini, trimmed and cut into ¼-in (0.5 cm) thick slices
1 large red onion, cut into ½-in (1cm) thick slices
24 small potatoes, halved
2 red, orange and/or yellow bell peppers, cored and seeded and cut into large chunks
4 Portobello mushrooms, stem and gills removed and cut into large chunks
3 ears of corn, husks removed and cut in half, if large
2 tbsp (30 ml) olive oil, more as needed
1 bunch fresh rosemary
¼ cup (60 ml) chopped flat leaf parsley
Instructions
- To make SPICE RUB: Combine all ingredients in a large bowl. Stir to blend and set aside. Pat dry steaks and apply Spice Rub to both sides to coat. Cover and refrigerate, for at least 1 hour.
- To make HARISSA SAUCE: Preheat oven to 400 F (200 C). Place red peppers and poblano or serrano pepper, skin-side up, on a baking sheet. Roast for 20 minutes or until skin is charred and blistered. Place in a bowl and cover with plastic wrap. Let stand for 10 minutes. Peel, then discard skin, seeds and core.
- Place roasted peppers and remaining Harissa ingredients in a food processor and pulse until puréed. Transfer mixture to a small saucepan and bring to a boil. Reduce heat and simmer for 3 to 5 minutes or until thickened. Remove from heat and season with salt and pepper.
- Meanwhile, grease barbecue and preheat to medium-high.
- To prepare VEGETABLES: Place all vegetables into a large bowl. Pour oil over top and toss to coat. Season with salt and pepper, to taste.
- Place vegetables in a single layer on grill or in a grill basket; close lid and grill over medium-high heat for 10 to 12 minutes or until tender and cooked to desired doneness. While roasting, brush oil over vegetables using rosemary. Using tongs, remove from grill and place on a serving platter or board and sprinkle with parsley.
- Add seasoned steaks to the grill and cook for 3 to 4 minutes per side for medium-rare, or longer for medium doneness. Transfer to a warm plate to rest for 2 minutes. Serve steaks with Harissa Sauce and grilled vegetables.
Drink Pairings
FRIJOLES BORRACHOS
Ingredients
Serves 10
SIMMERING BEANS:
1 x 900 g package dry pinto beans
1 tbsp (15 ml) olive oil
1 large Vidalia onion, finely diced
3 large garlic cloves, minced
4 cups (1 L) vegetable or chicken stock
1 x 355 ml bottle Mexican beer
3 thick slices uncooked bacon, diced
2 jalapeño peppers, seeded, finely diced
½ lime
3 large dried avocado leaves, crumbled
1 cinnamon stick
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dried oregano
1 tbsp (15 ml) chili powder
2 tsp (10 ml) ground cumin
1 tsp (5 ml) smoked paprika
2 tbsp (30 ml) tomato paste
2 tsp (10 ml) sea salt
TOPPINGS:
1 avocado, peeled, pitted and sliced
2 fresh tomatoes, seeded and diced
½ cup (125 ml) chopped fresh cilantro (optional)
soft tortilla wraps (optional)
sour cream
Instructions
- Place beans in a large bowl, cover with water with 2-in (5 cm) to spare. Cover and set aside for 12 hours or overnight. Drain, rinse thoroughly under cold running water, drain again.
- Heat oil in a large heavy-bottomed saucepan. Add onion and sauté until soft and clear. Stir in garlic, stock and beer and bring to a boil. Add beans along with diced bacon, peppers, lime, avocado leaves and cinnamon stick. Add brown sugar, oregano, chili powder, cumin and paprika and stir to blend. Cover and cook over low to medium-low heat for 2 hours or until almost tender. Stir in tomato paste and salt cook for 1 more hour or until beans are tender. Do not add tomato paste and salt until last hour of cooking or beans will be tough.
- Serve with soft tortillas and top with diced avocado, tomatoes, cilantro and a drizzle of sour cream.
Drink Pairings
HONEY SHORTBREAD WITH FALL SALSA
Ingredients
Serves about 24
HONEY SHORTBREAD:
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) finely ground yellow cornmeal
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) salt
¾ cup (175 ml) cold unsalted butter, cut into ½-in (1 cm) pieces
¼ cup (60 ml) liquid clover honey
SMOKY CHEESE SPREAD:
8 oz (250 g) plain cream cheese
2 tbsp (30 ml) whipping cream
1 tsp (5 ml) sweet smoked paprika
½ tsp (2 ml) dry mustard
½ tsp (2 ml) garlic powder
¼ tsp (1 ml) salt
FALL VEGETABLE SALSA:
2 tsp (10 ml) olive oil
1 cup (250 ml) diced, pumpkin
½ cup (125 ml) corn kernels
15 cherry tomatoes, quartered
1 tbsp (15 ml) finely chopped fresh parsley
1 tbsp (15 ml) finely chopped fresh chives
salt and pepper, to taste
Parmesan shards, for garnish
Instructions
- To make HONEY SHORTBREAD: In a large bowl, whisk together flour, cornmeal, sugar and salt. Using fingers, incorporate butter into dry ingredients until mixture resembles coarse crumbs. Stir in honey until mixture begins to come together. Knead dough in bowl by gently folding 4 to 5 times, until dough holds together. Divide dough in half, form each into a slightly flattened disk and wrap tightly with plastic wrap and refrigerate, 1 hour.
- Preheat oven to 325 F (170 C). Lightly flour a large work surface. Working with a disk of dough at a time, roll out to 1⁄4-in (0.5 cm) thickness. Cut out circles using a 21⁄4-in (5.5 cm) round cookie cutter before placing on an ungreased baking sheet about 1-in (2.5 cm) apart. Gather up extra dough and reroll, cut and bake until lightly golden brown, 12 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool. Repeat rolling and baking with remaining dough.
- While shortbread cools, make SMOKY CHEESE SPREAD: In a medium- sized bowl, stir together cream cheese and cream with a spatula until smooth. Stir in paprika, dry mustard, garlic powder and salt to combine. Set aside.
- To make FALL VEGETABLE SALSA: Warm oil in a frying pan over medium heat. Add pumpkin and sauté until lightly caramelized and softened but not mushy, 2 minutes. Stir in corn and continue to sauté another minute. Transfer to a medium-sized bowl and cool for 5 minutes. Stir in tomatoes, parsley and chives. Season to taste with salt and pepper.
- To serve, top each shortbread with 2 tsp (10 ml) cheese spread. Transfer to a platter and top with a small spoonful of salsa and garnish with Parmesan.
Drink Pairings
GRILLED THAI-STYLE FISH WITH SPICED COCONUT SAUCE
Ingredients
Serves 4
THAI-STYLE FISH:
1 large banana leaf
1½ lbs (750 g) whole snapper or cod
1½ tbsp (22 ml) Thai red curry paste
3 tbsp (45 ml) coconut cream, from top layer of a can of coconut milk
1 lime, zest and juice
2 tbsp (30 ml) finely slivered peeled ginger root
1 to 2 Thai red chilies, finely sliced
3 to 4 cilantro sprigs, coarsely chopped
lime wedges and cilantro sprigs, for garnish
steamed rice, optional
SPICED COCONUT SAUCE:
¼ cup (60 ml) coconut cream, from top layer of a can of coconut milk
¼ cup (60 ml) lime juice
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) Sweet Chili Sauce
Instructions
- To prep fish, preheat oven to 350 F (180 C). Wash banana leaf and cut off enough to enclose fish, reserving some to serve.
- Place a large piece of aluminum foil that’s slightly larger than fish on banana leaf, then top with fish. Cut 2 slashes in thickest part of flesh.
- Mix together curry paste, coconut cream, lime zest and juice. Spread over fish then scatter with ginger, chilies and 3 to 4 coarsely chopped fresh cilantro sprigs. Enclose fish in leaf, with head and tail end at each end of ‘tube’, and secure with kitchen string.
- Place parcel in a roasting pan and bake for 40 minutes or until cooked through. To check, open leaf and insert a knife along backbone. If flesh comes away easily from bone, it’s ready.
- Meanwhile, make Spiced Coconut Sauce by mixing coconut cream, lime juice, fish sauce and Sweet Chilli Sauce in a small saucepan. Gently warm, cover and set aside.
- To serve, line platter with reserved banana leaf. Open parcel and remove baked fish to platter. Spoon warm Spiced Coconut Sauce over top and scatter with lime wedges and cilantro sprigs. Serve with steamed rice, if desired.