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.
Drink Pairings
LAST WORD SLUSH
Ingredients
Serves
¾ oz (22 ml) Bombay Sapphire Gin
¾ oz (22 ml) Green Chartreuse
¾ oz (22 ml) Luxardo Maraschino Liqueur
¾ oz (22 ml) lime juice
½ oz (15 ml) Simple Syrup (1:1)
1 cup (250 ml) small ice cubes
lime wheel, for garnish
Instructions
- Combine all ingredients in a blender with ice. Blend well and pour into a glass. Garnish with lime wheel.
Featuring
HERB SALMON WITH TOMATO-PEACH SALAD
Ingredients
Serves 6
HERB SALMON:
2 lbs (1 kg) skinless, centre-cut salmon fillet
salt and pepper, to taste
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) Dijon mustard
4 green onions, finely chopped
½ cup (125 ml) chopped fresh parsley
¼ cup (60 ml) chopped fresh cilantro
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) chopped fresh tarragon
¼ cup (60 ml) white wine
TOMATO-PEACH SALAD:
1 tbsp (15 ml) sherry vinegar
½ tsp (2 ml) liquid honey
2 tbsp (30 ml) extra-virgin olive oil
¼ cup (60 ml) thinly sliced red onions
3 or 4 heirloom tomatoes, cut into wedges
3 ripe peaches, cut into wedges
¼ cup (60 ml) roughly chopped fresh basil
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220 C).
- Place salmon fillet skin-side down in a baking dish large enough to accommodate. Season with salt and pepper.
- In a small bowl, whisk together oil, lemon juice and mustard. Drizzle dressing evenly over salmon and let stand at room temperature for 15 minutes.
- Meanwhile, in a medium-sized bowl, stir together green onions, parsley, cilantro, chives and tarragon. Pat herb mixture all over top of salmon to generously coat. Pour wine into dish around fillet.
- Roast salmon until just cooked through, about 10 to 15 minutes, depending on thickness of fillet. To test, a paring knife should slide through easily and flesh should be opaque. Allow fish to rest for 10 minutes out of oven.
- While salmon rests, make TOMATO-PEACH SALAD: In a mediumsized bowl, whisk together vinegar, honey and olive oil. Add onions and allow to sit for 10 minutes. Add tomatoes, peaches and basil along with a good pinch of salt and pepper before tossing to combine.
- To serve divide Tomato-Peach Salad among serving plates. Cut salmon crosswise into serving pieces and place on top or alongside salad. Serve immediately.
Drink Pairings
FRESH SHAVED ARTICHOKE AND PARMESAN SALAD
Ingredients
Serves 4
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) lemon juice
2 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
sea salt and freshly ground black pepper, to taste
1 cup (250 ml) thinly sliced celery
3 large trimmed artichoke hearts, soaked in lemon water, thinly sliced
1 large handful baby arugula leaves, rinsed and dried well
¼ cup (60 ml) torn mint leaves
2 oz (60 g) Parmesan, shaved thin with a peeler
3 tbsp (45 ml) toasted pine nuts
2 tbsp (30 ml) golden raisins
Instructions
- In a small mixing bowl, whisk the olive oil, lemon juice, Dijon and honey until well blended. Season to taste with salt and freshly ground black pepper.
- Gently toss celery, artichoke shavings, baby arugula and mint leaves with half the vinaigrette and transfer to a chilled serving platter. Garnish with Parmesan shavings, pine nuts and raisins. Drizzle extra vinaigrette if needed.
Drink Pairings
LION’S HEAD MEATBALLS
Ingredients
Serves 4
1 lb (500 g) lean ground pork
2 garlic cloves, minced
1 tbsp (15 ml) peeled and minced ginger root
1 tbsp (15 ml) minced shallot
2 tbsp (30 ml) Chinese cooking wine
3 tbsp (45 ml) soy sauce
1 tsp (5 ml) each, salt and pepper
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) sesame oil
1 head Napa cabbage, cut into 3-in (8 cm) slices
½ cup (125 ml) chicken stock
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) cornstarch
2 tbsp (30 ml) water
Instructions
- In a large bowl, combine pork, garlic, ginger, shallot, cooking wine, soy sauce, salt, pepper, sugar and sesame oil. Stir to blended. It will be quite sticky. Shape into 8 meatballs and set aside.
- Spread out cabbage in a large heavybottomed saucepan. Nestle meatballs in cabbage.
- In a small bowl, mix chicken stock and oyster sauce and pour into saucepan with cabbage. Cover with lid and cook over medium heat for 15 minutes, or until meatballs are cooked all the way through.
- Remove meatballs and cabbage from pan and place onto a platter, with cabbage underneath meatballs (leave pan juices in pan).
- In a small bowl, combine cornstarch and water to blend. Then whisk into pan juices.
- Return saucepan to medium heat and bring to a boil. Stir until thickened. Pour sauce over meatballs and serve.
Drink Pairings
GREEN PAPAYA SALAD WITH PORK, PRAWNS AND CASHEWS
Ingredients
Serves 4
DRESSING:
¼ cup (60 ml) fresh lime juice
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) granulated sugar
1 garlic clove, finely minced
1 to 2 Thai red chilies, seeded and finely chopped
SALAD:
1 firm green papaya, about 2 lbs (1 kg)
1 tsp (5 ml) granulated sugar
3 tbsp (45 ml) salt, divided
1 thick cut boneless pork chop, about ⅓ lb (150 g), trimmed of fat
½ lb (250 g) medium-sized prawns, shelled and deveined, tails intact
3 tbsp (45 ml) coarsely chopped spearmint
3 tbsp (45 ml) coarsely chopped cilantro or Vietnamese coriander
¼ cup (60 ml) roasted cashews, coarsely chopped
Instructions
- To make DRESSING: In a small bowl whisk together all ingredients until sugar dissolves. Set aside.
- To make SALAD: Peel papaya, cut in half and scoop out seeds with a spoon and discard. Using a slicer with a julienne blade, carefully shred papaya into long, thin strands.
- Transfer shredded papaya to a colander. Sprinkle with sugar and 2 tbsp (30 ml) salt and toss to thoroughly coat. Let sit for a couple minutes to soften papaya, then rinse well under cold, running water to remove sugar and salt. Working in batches, gently wring out excess water from papaya by placing mounds in centre of a clean tea towel, rolling it up and squeezing out water. Place on a paper towel-lined baking sheet to remove any further moisture. Transfer to a mixing bowl and toss to fluff up.
- To a small saucepan half full of water, add remaining salt and heat over high heat. Bring to a boil and add prawns. Remove from heat and let sit 3 to 5 minutes, or until prawns are opaque and cooked. With a slotted spoon, transfer to an ice-water bath to cool then drain well, reserving cooking water in saucepan. Cut into small ¼-in (0.5 cm) pieces. Add to papaya.
- Bring reserved water in saucepan back to a boil and add pork chop. Return to a boil, cover and remove from heat. Set aside, covered, for 20 to 25 minutes or until pork is just cooked through. Remove pork, cool and cut into thin matchstick julienne.
- Add pork to papaya bowl, along with Dressing, herbs and chopped cashews. Toss to mix, adjust seasoning to taste.
Drink Pairings
GARLIC-CHILI OIL SPAGHETTINI
Ingredients
Serves 4
GARLIC-CHILI OIL:
6 large garlic cloves, peeled (preferably Russian garlic, if available)
2 hot red chili peppers, halved
1½ cups (375 ml) extra-virgin olive oil
SAUCE:
⅓ cup (75 ml) Garlic-Chili Oil
6 garlic cloves, slivered
½ yellow onion, finely diced
2 hot red chili peppers, cored, seeded and minced
1 tsp (5 ml) chicken bouillon concentrate diluted in ½ cup (125 ml) hot water
3 tomatoes, diced
2 tsp (10 ml) tomato paste
½ cup (125 ml) fresh basil, chopped, plus extra for garnish
¼ cup (60 ml) fresh oregano, chopped
¼ cup (60 ml) fresh parsley, chopped
salt, to taste and for salting boiling water
1 lb (500 g) spaghettini pasta
freshly shaved Parmesan, for garnish
fresh sprigs of basil, for garnish
freshly ground black pepper, to taste
Instructions
- To Make GARLIC-CHILI OIL: In a saucepan, combine peeled garlic and whole chili peppers with olive oil. Bring to a boil, then reduce heat to low and simmer for 5 minutes or until garlic slowly turns golden.
- Remove from heat and cool to room temperature.
- When cool enough to handle transfer mixture along with chilies and garlic to a bottle and seal. Refrigerate until ready to use
- When ready to make Sauce, heat ⅓ cup (75 ml) Garlic-Chili Oil in a mediumsized, heavy-bottomed saucepan just until almost warm. Add garlic, onion and hot peppers and simmer with oil bubbles breaking the surface. You want to cook the onion and garlic, not fry it.
- When it has softened, add diluted chicken concentrate and continue to cook over medium-low heat for 5 minutes for flavours to blend.
- Add tomatoes, tomato paste and fresh herbs and continue to simmer until flavours have blended and tomatoes are soft. Add salt to taste. Set aside to keep warm while cooking pasta.
- Bring a large saucepan of salted water to a boil. Add pasta and cook until al denté or tender to the bite. Drain thoroughly but do not rinse. Return to saucepan and add sauce. Toss together.
- Using a pair of tongs, twirl a serving of spaghettini onto serving dishes. Sprinkle with fresh Parmesan and a sprig of fresh basil. Add pepper to taste.
Drink Pairings
HALIBUT CHEEKS
Ingredients
Serves 4
8 to 12 halibut cheeks, depending on size
4 tsp (20 ml) olive oil, divided
4 tsp (20 ml) butter, divided
1 shallot, minced
1 small garlic clove, minced
1 cup micro greens
2 tbsp (30 ml) Roasted Tomato Coulis
ROASTED TOMATO COULIS:
4 lbs (2 kg) ripe, medium-sized tomatoes, stems removed and halved
2 tbsp (30 ml) olive oil
salt and freshly ground black pepper, to taste
Instructions
- To make HALIBUT CHEEKS: Pat the halibut cheeks dry, and season with salt and pepper. Sauté 3 tsp (15 ml) oil and 3 tsp (15 ml) butter over medium-high heat. Add cheeks and cook 2 minutes on each side, or until almost cooked through. Transfer to a plate.
- Wipe pan clean. Heat remaining oil and butter over medium heat and add shallot and garlic, cook until translucent. Remove to a bowl, add micro greens.
- To serve, place Roasted Tomato Coulis in the middle of a plate or bowl. Add 2 halibut cheeks and top with micro greens.
- To make ROASTED TOMATO COULIS: Preheat the oven to 250 F (120 C). Place tomatoes on a large rimmed baking sheet cut-side up and drizzle with oil. Season generously with salt and pepper. Bake for 3 to 4 hours, or until tomatoes are soft and bursting.
- Allow to cool, then blend in batches to desired texture. For smoother coulis, strain through a fine-meshed sieve to eliminate seeds. Will keep in the refrigerator for 1 week or in the freezer for 4 months.
Drink Pairings
GRILLED SALMON SKEWERS WITH CUCUMBER SALSA
Ingredients
Serves 4
CUCUMBER SALSA:
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) lemon juice
½ shallot, finely chopped
1 tsp (5 ml) fresh dill, chopped
½ tsp (2 ml) kosher salt
fresh ground black pepper, to taste
½ unpeeled English cucumber, chopped
GRILLED SALMON SKEWERS:
8 bamboo skewers
2 lbs (1 kg) sockeye or spring salmon fillet, pin bones and skin removed
3 tbsp (45 ml) extra-virgin olive oil
kosher salt and pepper to taste
3 radishes, thinly sliced, for garnish
Instructions
- To make CUCUMBER SALSA: In a large bowl combine olive oil, lemon juice, shallot, dill, salt and pepper. Whisk to blend. Stir in cucumber.
- Soak skewers in warm water for 10-30 minutes.
- Cut salmon into 2-in (5 cm) cubes and thread 2 to 3 cubes onto each presoaked skewer. Brush with olive oil and season with salt and pepper. Refrigerate skewers until ready to cook.
- Grease grill and preheat barbecue to 350 F (180 C). Barbecue salmon just until cooked, approximately 2 minutes per side for medium rare.
- Remove and serve with Cucumber Salsa, garnish with radish.
Drink Pairings
HONEYCOMB CANDY AND CRAB SALAD
Ingredients
Serves 6
PICKLED APPLES:
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) apple cider vinegar
6 coriander seeds
1 large Granny Smith apple
SMOKED PAPRIKA HONEYCOMB CANDY:
vegetable oil, to grease pan
1¼ cup (300 ml) granulated sugar
2 tbsp (30 ml) light corn syrup
3 tbsp (45 ml) liquid honey
3 tbsp (45 ml) water
2 tbsp (30 ml) baking soda
¾ tsp (4 ml) sweet smoked paprika, divided
CRAB SALAD:
1 large egg, at room temperature
½ tbsp (7 ml) Dijon mustard
½ tbsp (7 ml) champagne vinegar or white wine vinegar
½ tsp (2 ml) lemon zest
¼ tsp (1 ml) salt
½ cup (125 ml) vegetable oil
1 tbsp (15 ml) lemon juice
1 lb (500 g) cooked mixed crabmeat
2 tbsp (30 ml) water
4 cups (1 L) mixed spring greens (baby lettuce, sorrel, watercress, basil and pea shoots)
3 radishes, trimmed and thinly sliced into rounds
sweet smoked paprika, for garnish (optional)
Instructions
- To make PICKLED APPLES: In a bowl whisk together sugar, vinegar and coriander seeds until sugar has dissolved.
- Peel, core and finely dice apple before adding to vinegar mixture. Refrigerate, stirring occasionally, for 2 hours. Drain before using.
- To make SMOKES PAPRIKA HONEYCOMB CANDY: Liberally grease a 10-in (25 cm) round springform pan with vegetable oil. Line bottom of pan with parchment paper and run a parchment collar up side of pan, 1 to 2-in (2.5 to 5 cm) above edge. Liberally grease parchment and set aside.
- In a deep, heavy-bottomed saucepan stir together sugar, corn syrup, honey and water. Place over medium-high heat and bring to a boil without stirring. Cook until mixture reaches 290 F (140 C) on a candy thermometer, or hardcrack stage, about 10 minutes. During cooking, if any sugar crystals form on sides of pan, brush down sides with a clean pastry brush dipped in water.
- Working quickly, remove sugar mixture from heat and whisk in baking soda and ¼ tsp (1 ml) smoked paprika. Take care as mixture will bubble up and be very hot. Immediately pour honeycomb candy into prepared pan.
- Sprinkle top of warm honeycomb candy with remaining ½ tsp (2 ml) smoked paprika and let cool to room temperature on a wire rack. When cool, break into pieces and serve. Honeycomb can be stored at room temperature in an airtight container.
- When ready to make CRAB SALAD: In a blender, mix together egg, mustard, vinegar, lemon zest and salt. With blender running, very gradually add oil until mixture has emulsified and thickened. Briefly blend in lemon juice and refrigerate dressing until ready to finish salad.
- Place crabmeat in a bowl, removing any shell remnants. Toss crab with half the dressing. Whisk water into remaining dressing.
- Divide salad greens onto serving plates. Garnish with radishes, dressed crab, some Pickled Apples and a sprinkle of prepared honeycomb candy. To finish, drizzle with remaining dressing, dust with sweet smoked paprika (if desired) and serve immediately.