CHINESE ALMOND COOKIES
Ingredients
Serves 3 dozen
1¾ cups (425 ml) all-purpose flour
1 cup (250 ml) granulated sugar
½ tsp (2 ml) baking powder
1 cup (250 ml) butter, at room temperature
1 ⅓ cups (325 ml) ground almonds
½ tsp (2 ml) salt
1 egg
1 tsp (5 ml) almond extract
1 egg white, whisked
½ cup (125 ml) sliced almonds
Instructions
- In a bowl, combine flour, sugar and baking powder. Stir to blend. Set aside.
- Combine butter, almonds and salt in bowl of an electric stand mixer. Beat with a paddle attachment until blended. Beat in egg and almond extract just until combined.
- Slowly beat in flour mixture until smooth. Transfer dough to a large sheet of plastic wrap. Tightly seal and refrigerate for 2 hours or until chilled and firm. Dough can be refrigerated for up to 3 days.
- When ready to bake, preheat oven to 325 F (170 C). Line 2 baking sheets with parchment paper.
- Roll dough into ½-in (1.25 cm) balls and place 1-in (2.5 cm) apart on prepared baking sheets. Flatten balls slightly with the bottom of a glass or the tines of a fork. Brush with egg white and place an almond slice on each cookie before baking.
- Bake for 12 to 15 minutes or until light golden and crisp around edges.
Drink Pairings
CRUSTED PORK CHOPS WITH HONEY-CHILI ROASTED SPRING VEGETABLES
Ingredients
Serves 6
1½ cups (375 ml) water
¼ cup (60 ml) kosher salt
4 garlic cloves, crushed
1 small yellow onion, cut into chunks
1 dried bay leaf
2 sprigs thyme, divided
5 black peppercorns
2½ cups (625 ml) ice water
6 double-cut pork chops, Frenched
1 cup (250 ml) panko bread crumbs
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried oregano
½ tsp (2 ml) crumbled dried rosemary
2 tsp (10 ml) orange zest
1 tsp (5 ml) lime zest
1 tsp (5 ml) lemon zest
salt and pepper, to taste
¼ cup (60 ml) liquid honey, divided
2 egg whites, lightly beaten
¼ cup (60 ml) whole wheat flour
2 tbsp (30 ml) coconut oil
HONEY-CHILI ROASTED SPRING VEGETABLES:
3 tbsp (45 ml) liquid honey
½ cup (125 ml) unsalted butter, at room temperature
1 tsp (5 ml) cayenne pepper
1 lb (500 g) fingerling potatoes, cut in half lengthwise
1 lb (500 g) small carrots, cut in half lengthwise
½ lb (250 g) cipollini onions, peeled and cut in half
4 sprigs rosemary
4 sprigs thyme
salt, to taste
1 tbsp (15 ml) extra-virgin olive oil
1 bunch asparagus, trimmed
2 tbsp (30 ml) chopped chives
Instructions
- To make brine, in a large saucepan bring water and salt to a boil. Once salt has dissolved remove saucepan from heat and stir in garlic, onion, bay leaf, 1 sprig thyme and pepper. Allow mixture to sit for 15 minutes, at room temperature. Add ice water and stir to incorporate. Brine must be cold before adding pork. Add pork chops, making sure they are completely submerged (weighing down with a plate if needed). Place saucepan in refrigerator and allow pork to marinade at least 2 hours, no longer than 8 hours.
- Meanwhile, in a large bowl, make crumb coating by mixing together panko, thyme, oregano, rosemary, citrus zests and a good pinch of salt and pepper until well combined. Set aside.
- When ready to cook pork chops, preheat oven to 400 F (200 C). Line a baking sheet with aluminum foil.
- In a bowl whisk together 2 tbsp (30 ml) honey and egg whites until well combined and frothy. In a second bowl add whole wheat flour.
- Remove pork from brine and pat dry with paper towel. Discard brine. Working with one pork chop at a time, dredge in flour, shaking off excess before dipping in honey mixture, letting excess drip off. Dredge in panko mixture, pressing it to coat all sides. Repeat with remaining pork chops.
- Preheat coconut oil in a large cast iron or ovenproof frying pan over mediumhigh heat. Brown pork chops two at a time, making sure to not burn panko crust, about 1 to 2 minutes per side. Transfer to prepared baking sheet and repeat with remaining pork chops. Roast in preheated oven until internal temperature registers 145 F (63 C), about 15 to 20 minutes.
- This is a good time to prepare and make the Honey-Chili Roasted Spring Vegetables. In a food processor blend together honey, butter and cayenne pepper. Put Honey- Chili Butter aside until ready to use.
- Place a large rimmed baking sheet in 400 F (200 C) oven to warm.
- In a large bowl toss together potatoes, carrots, onions, rosemary, thyme, a pinch of salt, 2 tbsp (30 ml) softened prepared Honey-Chili Butter and oil. Spread vegetables out in a single layer on warmed baking tray and roast in oven for 15 minutes before gently stirring. Meanwhile toss asparagus with 2 tbsp (30 ml) softened honey-chili butter. Add to roasting vegetables and roast an additional 15 minutes, or until potatoes are tender. Discard herbs, sprinkle with chives, season with extra salt and dot with extra honeychili butter, if desired. Serve while warm.
- When pork chops have finished cooking, allow pork chops to rest on baking tray for 10 minutes before plating and serving with Honey-Chili Roasted Spring Vegetables.
Drink Pairings
DUTCH BABY PANCAKE WITH CINNAMON-GLAZED APPLES
Ingredients
Serves 6
CINNAMON-GLAZED APPLES:
½ cup (125 ml) granulated sugar
3 apples, peeled, cored and cut into eighths
¼ cup (60 ml) whipping cream
3 tbsp (45 ml) unsalted butter
½ tsp (2 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
DUTCH BABY PANCAKE:
4 tbsp (60 ml) unsalted butter, divided
4 large eggs
¾ cup (175 ml) all-purpose flour
¾ cup (175 ml) milk
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) vanilla
¼ tsp (1 ml) kosher salt
icing sugar, for dusting
Chantilly or flavoured whipped cream, to serve (optional)
Instructions
- To make CINNAMON-GLAZED APPLES: In a dry, heavy-bottomed saucepan, heat sugar over medium heat. Stir occasionally until golden brown and caramelized. Add apples and cream to pan, being very careful as it will bubble up. Gently stir to coat apples, dissolving caramel with juices from apples and cream. Add butter, salt and cinnamon. Continue cooking, stirring occasionally until apples are tender and cooked through, about 10 to 15 minutes. They should be nicely glazed with sauce. Can be made up to 2 days in advance and refrigerated. Serve at room temperature or gently reheat and serve warm.
- To make DUTCH BABY PANCAKE: Preheat oven to 425 F (220 C). Melt 2 tbsp (30 ml) butter. Place in a blender with eggs, flour, milk, sugar, vanilla and salt. Blend batter until smooth. Heat a 10-in (25 cm) cast iron frying pan over medium heat. Add remaining 2 tbsp (30 ml) butter and swirl to melt. Add all of the batter to hot pan and swirl to coat bottom. Transfer pan to oven. Bake for 18 to 20 minutes, or until puffed and golden brown. Pancake will puff up but start to deflate once removed from oven.
- Pour glazed apples into middle of pancake. Dust with icing sugar and serve immediately with Chantilly or whipped cream.
Drink Pairings
CREOLE DEVILLED EGGS
Ingredients
Serves 24
12 large eggs, at room temperature
½ cup (125 ml) vodka
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) salt, plus extra for seasoning
½ tsp (2 ml) ground black pepper
24 peeled and deveined raw, medium-sized shrimp with tails
⅓ cup (75 ml) Greek yogurt
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) chopped fresh parsley leaves
1 green onion, minced
½ tsp (2 ml) Creole seasoning
¼ tsp (1 ml) hot sauce
fresh minced chives, for garnish
Instructions
- Place eggs in a single layer in a large saucepan. Cover eggs with water and bring to a boil. Cover, remove saucepan from heat, and let stand 10 minutes. Drain eggs and place under cold running water until just cool enough to handle. Tap eggs to break shells and peel. Discard shells and set eggs aside.
- In a medium saucepan, combine vodka, lemon juice, salt and pepper and bring to a boil over medium-high heat. Add shrimp, cover and cook until shrimp turns pink, about 2 to 3 minutes. Drain and transfer shrimp to a bowl. Chill shrimp 1 hour in refrigerator.
- Slice eggs in half lengthwise, and carefully remove yolks. In a bowl, mix together remaining ingredients until smooth. Season to taste.
- To serve, spoon yolk mixture into egg white halves. Top each deviled egg with a chilled, cooked shrimp and garnish with a pinch of minced chives. May be loosely covered with plastic wrap and refrigerated for 1 hour before serving.
Drink Pairings
CITRUS-CHILI SALMON WITH ORZO SALAD
Ingredients
Serves 6
ORZO SALAD:
½ lb (250 g) orzo pasta
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) balsamic vinegar
⅓ cup (75 ml) drained and chopped sundried tomatoes in oil
⅓ cup (75 ml) pitted, chopped kalamata olives
1 cup (250 ml) chopped radicchio
¾ cup (175 ml) chopped arugula
¼ cup (60 ml) chopped fresh basil
¼ cup (60 ml) chopped fresh parsley
2 garlic cloves, minced
2 green onions, finely sliced
salt and pepper, to taste
CITRUS-CHILI SALMON:
1 large navel orange, thinly sliced and seeds removed
1 Meyer lemon or regular lemon, thinly sliced and seeds removed
1 lime, thinly sliced and seeds removed
1 red jalapeño, thinly sliced into rounds
4 sprigs fresh dill, plus extra for garnish
2 tbsp + ½ cup (30 ml + 125 ml) olive oil, divided
salt and pepper, to taste
2 lbs (1 kg) skinless, centre-cut salmon fillet
Instructions
- To make ORZO SALAD: Bring a large pot of salted water to a boil over high heat and cook orzo according to package directions. Drain well and transfer to a large bowl. While still warm stir in oil, vinegar, sundried tomatoes and chopped olives. Set aside to cool or refrigerate for up to 24 hours. Bring to room temperature before proceeding. Add radicchio, arugula, basil, parsley, garlic and green onions. Toss to combine before seasoning with salt and pepper, to taste. Refrigerate until ready to use, bring salad to room temperature before serving.
- To make CITRUS-CHILI SALMON: Preheat oven to 275 F (140 C). Toss all citrus slices, jalapeño and dill sprigs in a 9 x 13-in (23 x 33 cm) baking dish and set aside.
- Warm 2 tbsp (30 ml) oil in a large frying pan over medium-high heat until shimmering. Season salmon with salt and pepper before placing flesh-side-down into frying pan. Sear until lightly browned, about 1 minute. Remove and place, skin-side down on citrus mixture. Pour remaining ½ cup (125 ml) oil over top.
- Bake until salmon is just cooked through, about 25 to 30 minutes depending on thickness of salmon fillet. To test, a paring knife should slide through easily and flesh should be opaque. Discard cooked dill sprigs.
- To serve, transfer salmon to a platter and tear into portions with 2 forks. Spoon citrus mixture and oil from baking dish over fish. Season with extra salt and pepper and garnish with fresh dill sprigs. Serve family-style alongside Orzo Salad.
Drink Pairings
EGGNOG BREAD PUDDING WITH CARAMEL SAUCE
Ingredients
Serves 9
CARAMEL SAUCE:
1 cup (250 ml) water
1 cup (250 ml) white sugar
1 cup (250 ml) whipping cream, divided
1 tsp (5 ml) kosher salt
¼ cup (60 ml) butter, cubed and chilled
SPICED WHIPPED CREAM:
1 cup (250 ml) whipping cream
2 tbsp (30 ml) white sugar
1 pinch nutmeg
2 pinches cinnamon
BREAD PUDDING:
4 apples, peeled and cubed
⅛ cup (25 ml) unsalted butter
3 eggs
3 cups (750 ml) eggnog
1 tsp (5 ml) vanilla extract
½ tsp (2 ml) orange extract or 1 tsp (5 ml) orange zest
⅓ cup (75 ml) white sugar
¼ cup (60 ml) maple syrup
¼ tsp (1 ml) kosher salt
1 loaf brioche bread, cut into 1-in (2.5 cm) cubes
2 tbsp (15 ml) powdered sugar
CRANBERRY COMPOTE:
1 x 1-in (2.5 cm) cinnamon stick
2 cloves
1 x 2-in (5 cm) piece orange zest
1 x 2-in (5 cm) piece lemon zest
2 cups (500 ml) fresh or frozen cranberries
1 cup (250 ml) white sugar
Instructions
- To make CARAMEL SAUCE: In a saucepan, heat water and sugar over medium-high heat. Continue to cook sugar until it dissolves, boils, then turns dark brown. Remove from heat and add ⅓ of the cream. The caramel will boil and rise in the pot, be careful. Add remaining ingredients, whisking to mix. Set aside and let cool to room temperature.
- To make SPICED WHIPPED CREAM: In a chilled bowl, whisk cream, sugar, nutmeg and cinnamon until soft peaks form. Store in refrigerator until ready to use.
- To make BREAD PUDDING: Preheat oven to 350 F (180 C) and butter a 9-in (23 cm) square cake pan. Sauté apples in butter over medium heat just until the apples are tender. Set aside.
- In a bowl, mix eggs, egg nog, vanilla and orange extract, sugar, maple syrup and salt. Add bread and mix. Let sit for 5 minutes. Add apples and mix again.
- Place bread mixture in cake pan. Bake for 30-40 minutes, or until the top is golden brown and a cake tester comes out clean. Let cool completely, then sprinkle with powdered sugar and drizzle with Caramel Sauce. Serve with Spiced Whipped Cream and Cranberry Compote.
- To make CRANBERRY COMPOTE: Tie the cinnamon stick, cloves and citrus zests in a piece of cheesecloth. Place cranberries, sugar and spices in a medium-sized heavybottomed saucepan. Cook over medium-heat for about 20-25 minutes. When the cranberries burst and release their juices, continue to cook until thick and sticky, like a jam. Cool and serve.
Drink Pairings
CRISPY ISRAELI COUSCOUS CAKES AND ARTICHOKE GREEN SALAD
Ingredients
Serves 6
COUSCOUS CAKES:
½ tsp (2 ml) saffron threads
1 ⅔ cups (400 ml) Israeli couscous
¼ cup (60 ml) barberries
¼ cup (60 ml) berry sugar
⅔ cup (150 ml) plain Greek full-fat yogurt
2 eggs, lightly whisked
¼ cup (60 ml) chopped fresh chives
⅓ cup (75 ml) crumbled Macedonian or similar creamy goat’s feta
1 tsp (5 ml) salt
freshly ground black pepper
¼ cup (60 ml) clarified butter
SALAD:
8 oz (250 g) mixed salad greens
14 oz (397 ml) can artichoke hearts, drained and patted dry, halved
8 heirloom cherry tomatoes, halved
¼ cup (60 ml) crumbled feta, plus extra
⅓ cup (75 ml) minced fresh mint
DRESSING:
3 tbsp (45 ml) full-fat plain Greek yogurt
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) olive oil
2 green onions, chopped
1 tbsp (15 ml) fresh mint
salt and freshly ground pepper, to taste
Instructions
- To make COUSCOUS CAKES: In a mediumsized saucepan bring 2 cups (500 ml) water to a boil, then stir in saffron threads and let rest for 2 minutes. Stir in couscous and return to a boil. Reduce heat and simmer covered for 10 minutes. Remove from heat and set aside for 15 minutes.
- Meanwhile, in a small saucepan combine barberries and sugar. Add ½ cup (125 ml) water and gently simmer to dissolve sugar. Remove from heat and strain barberries, discarding liquid. Transfer to paper towel to drain.
- When couscous is tender, transfer to a large bowl and fluff up with a fork. Add yogurt, whisked eggs, chives, crumbled feta, prepared barberries, salt and pepper. Stir together until evenly mixed.
- Preheat oven to 350 F (180 C). Line a 12-cup muffin pan with paper liners or use a silicon muffin pan. Evenly divide couscous mixture among cups and firmly press down into cups so mixture will hold together after baking. Drizzle with clarified butter. Bake couscous cakes for 15 minutes or until lightly golden and they become slightly crispy. Remove to a rack for a couple of minutes before turning out cakes and serving.
- Meanwhile, to make SALAD: Assemble greens, artichoke hearts, tomatoes, feta, and mint in a large serving bowl. Toss to evenly distribute.
- To make DRESSING: In a blender combine yogurt, lemon juice, olive oil, green onions and chopped fresh mint and whirl until smooth. Add salt and pepper to taste.
- To serve, place salad onto serving dishes, add couscous cakes, dot plate with dressing, serving extra on side. Season plates with salt and pepper and serve.
Drink Pairings
CREAMY SALSA VERDE
This simple yet delightful recipe for Creamy Salsa Verde will leave your guests asking for more. Tailor the spice to your liking and elevate the taste of this salsa by first grilling your tomatillos, Serrano chilies, and Vidalia onion until tender and charred.Ingredients
Serves about 2 cups (500 ml)
10 medium sized tomatillos, husked, rinsed and roughly chopped
2 Serrano chilies, stemmed and roughly chopped, keeping seeds
1 garlic clove
¼ cup (60 ml) chopped Vidalia onion
½ cup (125 ml) cilantro leaves and tender stems
1 avocado, halved, pitted and peeled
2 tbsp (30 ml) lime juice
kosher salt, to taste
Instructions
- In a blender place tomatillos, chilies, garlic and onion. Pulse until tomatillos break down and mixture is still slightly chunky. Add cilantro, avocado, lime juice and a pinch of salt. Pulse again until salsa is well combined, creamy but still has some texture. Season to taste with additional salt. Transfer to a serving bowl and refrigerate until ready to serve. Best served same day it is made.
- Note: If your grill is on you could add an extra dimension to this salsa by tossing whole tomatillos, Serrano chilies and a quarter Vidalia onion in a little vegetable oil and grilling until tender and charred. Let cool before making salsa.
Drink Pairings
DEVILLED QUAIL EGG CANAPÉS
Ingredients
Serves 24
12 quail eggs
1 tbsp (15 ml) Dijon mustard
¼ cup (60 ml) mayonnaise or crème fraîche
¼ tsp (1 ml) smoked Spanish paprika
salt and pepper, to taste
1 long English cucumber
trout caviar, for garnish (optional)
fresh dill, for garnish
Instructions
- In a large bowl, prepare an ice-water bath, set aside.
- Place quail eggs in a medium-sized saucepan and cover with several inches of cold water. Cover saucepan and bring to boil over high heat. Turn off heat, leaving saucepan on element to sit for 2 minutes, covered, stirring several times to ensure even cooking. Use a slotted spoon to transfer eggs to ice-water bath. Let cool completely, about 5 minutes. Peel eggs and place in a bowl. At this point, eggs may be covered with plastic wrap and refrigerated until ready to use, up to 6 hours.
- In a small bowl, combine mustard, mayonnaise and paprika.
- Cut eggs in half lengthwise and gently remove yolks to a medium-sized bowl. Mash yolks with fork until smooth. Stir in 2 tbsp (30 ml) mustard mixture and season with salt and pepper to taste. Transfer mixture to pastry bag fitted with small star tip before piping into empty egg halves.
- Cut cucumber into ½-in (1.25 cm) rounds. Spread a small amount of remaining mustard mixture onto each cucumber round. Place an egg half on top of each before garnishing with trout caviar and a sprig of dill. Transfer to a serving platter and serve immediately.
Drink Pairings
COLOURFUL VEGETARIAN SALAD ROLLS WITH MISO MUSTARD SAUCE
Ingredients
Serves 8 rolls
MISO MUSTARD SAUCE
2 tsp (10 ml) water
1 tsp (5 ml) prepared Japanese or Chinese-style hot mustard or Coleman’s Hot mustard
⅓ cup (75 ml) white (Saikyo) miso
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) mirin
4 tsp (20 ml) sugar
SALAD ROLLS
2 oz (60 g) dried bean vermicelli noodles
8 X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
8 to 12 tinned, baby corn, drained and halved lengthwise
24 thinly sliced colourful heirloom radishes (watermelon, purple etc)
½ cup (125 ml) shredded colourful carrot (purple, yellow or orange)
½ English cucumber, cored seeded and cut into 1/4-inch (0.5 cm) matchstick
1 small red onion, peeled and thin sliced julienned
48 cilantro sprigs, about 1 bunch, cleaned and dried well
48 mint leaves, from about 1 bunch
Instructions
- To make Miso Mustard Sauce, add water, hot mustard, miso, rice vinegar, mirin, and sugar to a mixing bowl and whisk until smooth. Set aside.
- 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. Set aside.
- Place a clean tea towel or a double thickness of paper towel on a work surface. Fill a shallow baking pan with warm water. Soak a rice paper round in warm water until pliable, about 5 to 10 seconds. Carefully transfer to tea towel or paper towel lined work surface.
- Arrange a couple of the baby corn, cut side up, on the middle bottom third of the round, then cover overlapping slightly 3 of thin sliced radishes, then add a small amount of shredded carrot. Cover with a small amount of the noodles. Drizzle a couple teaspoons of the miso mustard sauce, then top with some of the shredded carrot, cucumber matchsticks, julienned red onion and a few cilantro sprigs and mint leaves in a row across bottom third (the part nearest you).
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange a few more mint leaves, cilantro sprigs, then fold in ends and continue rolling.
- Transfer roll, seam side down, to a plate and cover with dampened paper towels. Repeat making 7 more rolls in the same manner.