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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.

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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.

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Drink Pairings

MINI BAKED ALASKAS

Ingredients

Serves 8

1 x 6-in (15 cm) vanilla sponge or pound cake

2 x 16 oz tubs (2 x 500 g) vanilla ice cream, softened

¼ cup (60 ml) cherry jam, divided

½ cup (125 ml) bourbon cherries, or canned cherries

MERINGUE:

4 egg whites

1 cup (250 ml) white sugar

Instructions

Cut sponge cake horizontally into ¼-in (0.5 cm) slices. Cut rounds out of slices the same size as the opening of a silicon muffin mould. Set aside.
In a mixer with a paddle attachment, mix the softened ice cream with half of the cherry jam and 1 tbsp (15 ml) of the bourbon the cherries were packed in (omit if using canned cherries).
Fill the muffin moulds with the cherry ice cream, leaving ½-in (1.25 cm) space at the top. Put 3 cherries in each muffin mould and push into ice cream. Top each muffin mould with a cake round. Freeze overnight or longer.
To make MERINGUE: Make the meringue just before serving. In a glass or metal bowl, mix egg whites and sugar. Place the bowl over a pot of simmering water and heat until sugar has mainly dissolved and egg whites are slightly warm. Stir egg whites while heating so they don’t cook.
Transfer egg white mixture to bowl of mixer. Whip with the whip attachment until stiff peaks form.
Turn out ice cream from the muffin moulds. Cover each ice cream cake with about ¼ cup (60 ml) of meringue. Use a knife or an offset spatula to create peaks all over the cakes. Brown with a blowtorch until lightly browned all over and serve immediately.

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Drink Pairings

PEACH, ROSÉ AND CREAM JELLIES

Ingredients

Serves 6

CREAM LAYER:

⅓ cup (75 ml) cold water

1 envelope (28 g) unflavoured powdered gelatin

¾ cup (175 ml) whipping cream

½ cup (125 ml) whole milk

½ cup (125 ml) granulated sugar

1 vanilla bean, split in half and seeds scraped out

½ cup (125 ml) Greek style plain yogurt

PEACH AND ROSÉ LAYER:

1½ cups (375 ml) rosé wine, divided

1 envelope (28 g) unflavoured powdered gelatin

½ cup (125 ml) water

½ cup (125 ml) granulated sugar

½ tbsp (7 ml) lime juice

1 large peach, finely diced

¼ cup (60 ml) whipping cream, whipped, for garnish

thin slivers of peach wedges, for garnish

Instructions

For CREAM LAYER: Place water in a small bowl and sprinkle with gelatin. Let stand for 5 minutes.
In a small saucepan, combine whipping cream, milk and sugar over medium-high heat. Whisking constantly, bring to a boil before reducing to a simmer and whisking in vanilla bean seeds and gelatin. Continue whisking until gelatin has dissolved. Remove from heat and let sit for 15 to 20 minutes, stirring occasionally, before whisking in yogurt until mixture is smooth and creamy. Set aside and allow to cool to room temperature, stirring occasionally.
Drape a standard muffin tin with a tea towel and press into six muffin cups. This will help steady the glasses so they don’t shift when pouring the Cream Layer base into each glass. Place 6 x 6 oz (175 ml) serving glasses at an angle into each muffin cup making sure they are all resting at a similar angle. Using a funnel, carefully pour about ⅓ cup (75 ml) cream mixture into each glass. Gently transfer muffin tin to refrigerator and allow cream to set completely, about 2 hours.
Meanwhile, prepare PEACH AND ROSÉ LAYER: In a small bowl, place ½ cup (125 ml) wine and sprinkle with gelatin. Let stand for 5 minutes.
In a small saucepan, heat water and sugar over medium-high heat, stirring constantly until sugar has dissolved. Allow mixture to come to a boil and reduce to ½ cup (125 ml). Remove from heat and stir in gelatin mixture until dissolved. Stir in lime juice, remaining wine and diced peaches. Let sit at room temperature, stirring occasionally, until completely cooled to room temperature, but not set.
Remove muffin tin from refrigerator and transfer glasses so they are sitting upright on a baking tray. Carefully divide wine mixture among glasses over cream layer, standing glasses upright. Return tray to refrigerator and allow layers to set for at least 6 hours.
To serve, garnish top of each jelly with a dollop of whipped cream and a couple thin wedges of a peach. Enjoy while chilled.

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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.

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Drink Pairings

FRESH TROUT WITH LEMON CAPER AIOLI

Ingredients

Serves 6

LEMON CAPER AIOLI:

1 large garlic clove, smashed and finely minced

2 tbsp (30 ml) grape seed oil

1 tsp (5 ml) Dijon mustard

½ lemon, zest only

¼ cup (60 ml) mayonnaise

1 tbsp (15 ml) minced fresh chives

2 tsp (10 ml) capers, rinsed and drained

TROUT:

6 x 6 oz (180 g) whole trout, skin on

1 tbsp (15 ml) grape seed oil

1 lemon, cut into wedges, for garnish

micro greens and chives, for garnish

Instructions

To make LEMON CAPER AIOLI: Place garlic in a mini food processor and whirl. Gradually add oil until a smooth emulsion has formed. Add Dijon, lemon zest and mayonnaise and whirl to blend. Transfer to a small bowl and stir in chives and capers. Seal. Can be refrigerated for up to a couple of days.
To make TROUT: Preheat oven to 350 F (180 C). Blot fish dry with paper towel. Place on a parchment-lined baking sheet and gently rub with oil. Bake in centre of preheated oven for 12 to 15 minutes or until fish is almost cooked through. You want it a little rare as it will continue to cook once removed from oven.
Once cooked, gently peel off skin from fish and discard heads. Remove fillets of fish from spine and place on a heated serving platter. Garnish with micro greens and chives. Drizzle with a little sauce and serve remaining sauce alongside. Excellent with baby spring vegetables and basmati rice.

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Drink Pairings

HONEY-BROILED SCALLOP SALAD

Ingredients

Serves 6

¼ cup (60 ml) liquid honey, divided

1 tbsp (15 ml) grape seed oil

1 Meyer lemon, finely grated zest and juice

salt and pepper, to taste

12 large scallops, cleaned and heel removed

1½ oranges, divided

1 tbsp (15 ml) chopped fresh tarragon

1 tbsp (15 ml) white wine vinegar

½ tbsp (7 ml) Dijon mustard

1 tbsp (15 ml) extra-virgin olive oil

1 ruby grapefruit

1 blood orange

1 large fennel bulb, trimmed, fronds reserved for garnish

2 radishes, trimmed

2 tbsp (30 ml) chopped pistachios

1 tbsp (15 ml) coarsely chopped mint leaves

Instructions

In a bowl, whisk together 3 tbsp (45 ml) honey, grape seed oil, lemon zest and juice along with a pinch of salt and pepper. Add scallops to marinade and stir to coat. Refrigerate, stirring occasionally, for 1 hour.
Meanwhile, cut away rind and all white pith from half of an orange, then cut into chunks and place in a blender. Add remaining 1 tbsp (15 ml) honey, tarragon, vinegar, mustard and olive oil, before blending until smooth. Season to taste with salt and pepper before setting aside.
Preheat broiler. Cut away rind and all white pith from grapefruit and remaining orange. Cut fruit into thin rounds. Using a sharp knife or mandoline, slice fennel bulb and radishes into paperthin slices, reserving fennel fronds for garnish. Arrange citrus fruit, fennel and radish slices on serving plates.
In a broiler-proof dish, arrange scallops along with marinade in a single layer. Broil 4-in (10 cm) from heat source until opaque throughout and lightly browned, about 4 to 7 minutes.
To finish, place 3 scallops on each salad, drizzle with reserved dressing, and garnish with pistachios, reserved fennel fronds and mint. Serve immediately.

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Drink Pairings

HAM, LENTIL AND SWISS CHARD STEW

Ingredients

Serves 6

1 tbsp (15 ml) olive oil, plus extra

1 medium cooking onion, peeled and chopped

2 garlic cloves, minced

2 lb (1 kg) smoked ham hock

12 cups (3 L) water

1 cup (250 ml) crushed tomatoes

6 sprigs fresh parsley

4 sprigs fresh thyme

2 celery stalks, trimmed and chopped

1 large carrot, peeled and chopped

1 large jewel yam, peeled and chopped

1 cup (250 ml) dried French green lentils

1 cup (250 ml) pasta such as Radiatori or corkscrew

8 oz (250 g) red Swiss chard, stems trimmed, leaves chopped

salt and freshly ground black pepper, to taste

Instructions

In a large saucepan, heat oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add ham hock, water, crushed tomatoes, parsley and thyme. Turn heat to medium-high and bring to a boil. Reduce heat to low and cook soup, with lid slightly ajar, for 1 hour.
Discard parsley and thyme stems. Remove ham hock to a bowl to cool slightly. Increase heat to medium. Add celery, carrot, yam and lentils and cook, stirring occasionally, at a gentle simmer, for 30 minutes.
Meanwhile, remove and shred ham meat, discarding bone and excess fat. Set aside.
Add pasta to soup and cook until pasta is tender, about 8 minutes. Stir in Swiss chard and shredded ham, cooking until chard has softened, about 2 minutes. Season to taste with salt and pepper.
To serve, divide soup among warmed bowls and garnish with a drizzle of extra olive oil. Enjoy immediately.

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Drink Pairings

LAYERED MERINGUE CAKE WITH ROSY CITRUS CREAM

Ingredients

Serves 8 to 12

MERINGUES:

6 large egg whites, at room temperature

¼ tsp (1 ml) cream of tartar

generous pinch of salt

1¼ cups (300 ml) granulated sugar

1 tsp (5 ml) vanilla extract

CANDIED GRAPEFRUIT PEEL:

1 ruby grapefruit, peel and juice

½ cup (125 ml) icing sugar, sifted

1 lemon, peel and juice

½ cup (125 ml) water

ROSY CITRUS CREAM:

6 large egg yolks, at room temperature

¾ cup (175 ml) icing sugar, sifted

⅓ cup (75 ml) fresh red grapefruit juice

½ cup (125 ml) unsalted butter, at room temperature, diced

2 lemons, zest only

1 cup (250 ml) full fat plain yogurt or whipped cream

1 cup (250 ml) fresh raspberries

fresh mint leaves, for garnish

Instructions

Place racks in upper and lower thirds of oven and preheat oven to 200 F (100 C). Line 2 baking sheets with parchment and trace two 8-in (20 cm) circles on each. You should have 4 circles.
To make MERINGUES: Using a clean, dry mixing bowl and electric mixer fitted with wire whisk, add egg whites, cream of tartar and salt and beat at medium speed until whites form soft peaks. Gradually beat in sugar, a little at a time, ensuring each addition is absorbed before adding more. Then add vanilla and continue to whip whites at high speed for 8 to 10 minutes until stiff, glossy peaks form and no sugar granules remain.
Place ¼ of the meringue into a piping bag fitted with a large tip and pipe mixture onto prepared baking sheet round, starting from outside and working toward centre. Parchment paper can be held firm to baking sheet with a splash of water on underside. Smooth surface with a thin metal spatula. Repeat 3 more times with remaining meringue. Place trays in oven and bake for 1½ hours. Turn off oven without opening door and allow to cool for 2 hours or preferably overnight. Meringues are very fragile. Use immediately or wrap in plastic wrap for 2 to 3 days at room temperature.
To make CANDIED GRAPEFRUIT PEEL: Blanch peel in boiling water for 20 seconds and transfer to a bowl of ice water. Drain. Repeat process 2 more times using fresh hot water and ice water each time. Drain and cut peel into thin slivers. Combine sugar, juice and water in a heavy-bottomed saucepan over low heat. Stir to dissolve sugar. Add peel and simmer for 20 to 25 minutes or until peel is translucent and tender and liquid is a thick syrup. Remove from heat and cool peel in syrup. Can be refrigerated for up to 5 days.
To make ROSY CITRUS CREAM: In a heatproof bowl placed over a large saucepan of simmering water gently whisk eggs, sugar and grapefruit juice until mixture thickly coats the back of a spoon, about 4 to 5 minutes. Remove from heat and cool slightly, about 5 minutes, then whisk in butter, a few pieces at a time, whisking well between each addition. Stir in lemon zest. Press a piece of plastic wrap onto surface and refrigerate until cold and set, at least 2 hours or overnight. When ready to spread on meringues, whisk cream to loosen. Fold in yogurt or whipped cream until no streaks remain.
To assemble Meringue Cake, gently peel parchment from meringues. Place 1 meringue on a large cake platter. Spread with ¼ of the cream and scatter with a few raspberries. Repeat with second, third and fourth meringue layers, ending with a little of the cream on top. Garnish with Candied Grapefruit Peel, raspberries and mint. Refrigerate until ready to serve. Cut into wedges using a sharp serrated knife and serve same day it is assembled.
Alternatively, freeze and serve partially frozen, cut into wedges.

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