CHICKEN AND RICOTTA DUMPLING SOUP
Ingredients
Serves 6
SOUP
3 medium carrots, divided
3 celery stalks, divided
3 lb (1.5 kg) whole chicken, rinsed and patted dry
1 large cooking onion, unpeeled, quartered
2 bay leaves
5 sprigs fresh thyme
3 sprigs fresh parsley
1 head garlic, halved crosswise
10 black peppercorns
12 cups (3 L) water
1 leek, trimmed, white and light green part thinly sliced
PESTO
5 oz (140 g) kale, stems removed, blanched and squeezed dry
1 cup (250 ml) fresh basil leaves
⅓ cup (75 ml) pine nuts
½ cup (125 ml) finely grated Parmesan
½ cup (125 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
DUMPLINGS
1½ cups (375 ml) ricotta cheese
⅔ cup (150 ml) finely grated Parmesan, plus extra for garnish
⅔ cup (150 ml) all-purpose flour
2 large eggs
salt and freshly ground black pepper
Instructions
- For Soup, peel and chop carrots and celery. Place whole chicken in a large, heavybottomed saucepan along with half the chopped carrots and celery. Add onion, bay leaves, thyme, parsley, garlic, peppercorns and water. Place pan over high heat and bring just to a boil. Reduce heat to medium and simmer stock, with lid ajar, for 1½ hours.
- To make Pesto, place blanched kale, basil, pine nuts, Parmesan, oil, salt and pepper in a food processor. Pulse until still slightly chunky, scraping down sides of processor as needed. Transfer to a container, cover with plastic wrap pressed directly onto pesto and set aside.
- To make Dumplings, in a medium bowl, stir together ricotta, Parmesan, flour, eggs, 1½ tbsp (22 ml) Pesto and a pinch of salt and pepper until a sticky dough forms. Cover bowl with plastic wrap and refrigerate until ready to use.
- Strain soup mixture, reserving stock and chicken. Return stock to a large, clean saucepan and bring to a boil over high heat. Chop chicken, discarding skin and bones. Set meat aside in a separate bowl. Add remaining chopped carrot, celery and leek to boiling stock. Reduce heat to medium. Drop tablespoons of dumpling mixture into soup and cook until vegetables are tender and dumplings float, about 8 minutes.
- To serve, divide reserved chicken among warmed bowls. Ladle over soup and top with a dollop of pesto and garnish with extra Parmesan, if desired. Serve immediately.
Drink Pairings
CURRIED THAI MUSSELS SERVED WITH ROTI JALA
Ingredients
Serves 4
ROTI JALA:
1 cup (250 ml) all-purpose flour
½ tsp (2 ml) salt
¼ tsp (1 ml) turmeric
1 large egg
½ cup (125 ml) coconut milk
½ cup (125 ml) water
1 tbsp (15 ml) vegetable oil
THAI-STYLE MUSSELS:
1 tsp (5 ml) vegetable oil
1 small shallot, peeled and thinly sliced
1 tbsp (15 ml) green curry paste
1 kaffir lime leaf
1-in (2.5 cm) piece galangal root
2-in (5 cm) piece lemon grass, crushed
1 small Thai red chili, sliced in half (optional)
1 tbsp (15 ml) palm sugar
1 x 330 ml bottle Singha beer
1 tsp (5 ml) fish sauce
½ cup (125 ml) coconut milk
4 lbs (2 kg) mussels, scrubbed and debearded, discarding any that remain open when tapped
salt and freshly ground pepper, to taste
8 sprigs cilantro, washed and trimmed, for garnish
lime wedges, for garnish
Instructions
- To make ROTI JALA: In a bowl combine all ingredients except for oil and whisk until no lumps remain. Strain batter and transfer to a squeeze bottle.
- Lightly oil a 10-in (25 cm) non-stick frying pan with vegetable oil and heat over medium heat. Pour batter into hot pan, using a swirling motion to create a “net-like” pancake. Cook until batter is lightly brown on bottom and batter is set on top. Once batter is set, fold into quarters or roll up and transfer to a warm serving plate. Cover to keep warm while preparing mussels.
- To make MUSSELS: Heat oil in a large saucepan over medium heat. Add shallot and sweat until translucent.
- Add curry paste and continue cooking until paste becomes fragrant. Add lime leaf, galangal root, lemon grass, chili (if using), palm sugar, beer, fish sauce and coconut milk. Stir to combine.
- Add mussels and cover with tightfitting lid. Cook for 6 to 7 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Taste broth and adjust seasonings with salt and pepper, if desired. Serve in a large serving bowl and garnish with cilantro sprigs and lime wedges. Serve with Roti Jala.
Drink Pairings
CHATEAUBRIAND FOR TWO
Ingredients
Serves 2
1 x 10 oz (300 g) centre-cut beef tenderloin
sea salt and freshly ground black pepper
2 tbsp (30 ml) olive oil
1 large shallot, peeled, finely chopped
1 large portobello mushroom, finely sliced or coarsely chopped
½ tsp (2 ml) fresh thyme leaves
½ cup (125 ml) dry red wine
2 tbsp (30 ml) cold unsalted butter
Instructions
- Preheat oven to 450 F (220 C).
- Season tenderloin with salt and black pepper. Place olive oil in an ovenproof, heavy-bottomed frying pan over high heat. As soon as it begins to smoke, add beef to hot oil and sear on all sides until brown. Transfer pan to the oven and roast until the internal temperature reaches 130 F (50 C), 10 to 15 minutes for mediumrare. Remove from oven and place beef on a cutting board and tent with foil.
- Pour all but a thin film of fat from the pan. Add shallot, mushroom and thyme and sauté over medium-low heat, until the shallots are golden, about 2 to 3 minutes. Add wine and raise heat to high, deglazing and scraping any brown bits from pan. Reduce until syrupy, about 5 minutes. Reduce heat and whisk in butter until emulsified.
- To serve, carve tenderloin into thick slices and drizzle with sauce.
Drink Pairings
CRANBERRY MOSTARDA
Ingredients
Serves about 2 cups (500 ml)
2½ tbsp (37 ml) yellow mustard seeds
¾ cup (175 ml) dry rosé wine
1 cinnamon stick
½-in (1.25 cm) piece fresh ginger root
5 whole cloves
sprigs fresh thyme
1½ cups (375 ml) granulated sugar
1 cup (250 ml) white wine vinegar
¾ cup (175 ml) pure cranberry juice, no sugar added
1 tbsp (15 ml) dry mustard
1 cup (250 ml) fresh or frozen cranberries
1½ cups (375 ml) dried cranberries
1 tsp (5 ml) finely grated tangerine zest
½ tsp (2 ml) salt
Instructions
- In a small bowl, stir together mustard seeds and wine. Cover with plastic wrap and set aside overnight.
- In a piece of cheesecloth, wrap together cinnamon, ginger, cloves and thyme. Tie closed with kitchen string.
- In a medium-sized saucepan over high heat, stir together soaked mustard seeds and wine, sugar, vinegar, cranberry juice, dry mustard and fresh or thawed, frozen cranberries. Once boiling, add spice bundle and reduce heat to medium. Cook, uncovered, without stirring, until syrup thickens enough to coat back of a spoon, 40 minutes. Turn off heat but leave saucepan on element. Discard spice bag before stirring dried cranberries, tangerine zest and salt into syrup. Cool Mostarda completely before serving. If too thick, loosen by stirring in water or rosé wine, 1 tbsp (15 ml) at a time, until desired consistency. Mostarda may be refrigerated in an airtight container for up to 1 week.
Drink Pairings
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
CHOCOLATE, MANDARIN AND COCONUT ROULADE
Ingredients
Serves 10
3 oz (90 g) dark chocolate
6 tbsp (90 ml) unsalted butter
1 cup (250 ml) granulated sugar
1 tsp (5 ml) vanilla extract
4 large eggs, at room temperature
1 cup (250 ml) all purpose flour, divided
½ tsp (1 ml) baking soda
⅔ cups (150 ml) water
1 cup (250 ml) icing sugar, divided
1 cup (250 ml) mascarpone cheese
1 ⅔ cups (400 ml) whipping cream
3 tbsp + 1 tsp (50 ml) Malibu Coconut Rum, optional
2½ cups (625 ml) coconut ribbons, toasted, for garnish
edible gold glitter, optional, for garnish
MANDARIN CURD:
½ cup (125 ml) freshly squeezed mandarin juice
⅓ cup (75 ml) granulated sugar
4 large egg yolks
finely grated zest of two mandarins
¼ cup (60 ml) cold unsalted butter, cut into pieces
Instructions
- Preheat oven to 350 F (180C). Grease a 15 x 10-in (38 x 25 cm) rimmed baking sheet with vegetable oil or butter. Line with parchment, then grease parchment too.
- Place chocolate and butter in a heatproof bowl and place it over a pan of gently simmering water. Do not let bottom of the bowl touch the water. Stir together chocolate and butter until melted and well combined. Remove from heat and stir in sugar and vanilla extract.
- In a large bowl, whisk together eggs with a hand beater on high speed until thickened and pale, about 3 minutes. Add chocolate mixture and continue to beat until well incorporated. Beat in ¼ cup (60 ml) flour and baking soda until just blended. Add remaining ¾ cups (175 ml) flour in three additions, alternating with water in two additions. Beat well after each addition. Spread into prepared pan and bake until cake springs back when touched, about 15 minutes. Immediately sprinkle entire surface of cake with ¼ cup (60 ml) icing sugar and invert cake onto a clean kitchen towel. Remove pan and discard baking paper. Starting at one short side, roll up cake and towel together, then allow to cool to room temperature on a wire rack.
- Whip together mascarpone, cream, Malibu (if using) and remaining ¾ cups (175 ml) icing sugar until just holding stiff peaks.
- Carefully unroll cake. Don’t worry if it cracks slightly in places. Spread half cream mixture over surface, leaving a border of about 1-in (2.5 cm) all around edge. Using a small spoon, carve troughs in filling every couple of inches and fill each with mandarin curd. Re-roll cake around filling, using towel if needed, and place, seam-side down, on a serving platter. Spread remaining cream over outside before pressing coconut flakes all over top and sides. Garnish with a dusting of gold glitter (if using). Chill for at least 1 hour and up to 3 hours before serving.
- To make MANDARIN CURD: In a small saucepan, bring juice to a rapid simmer over medium-high heat. Allow to reduce to ¼ cup (60 ml) of liquid. This should take 4 minutes. Transfer juice to a measuring cup to cool to room temperature.
- In same small saucepan whisk together sugar, egg yolks, mandarin zest and reduced juice. Set over medium heat and cook, stirring constantly, until sugar has dissolved and mixture coats back of a spoon, about 5 minutes. Remove from heat and whisk in butter until melted and well incorporated. 3 Strain mandarin curd into bowl and cover with plastic wrap, pressing wrap into surface of curd to prevent skin from forming. Cool to room temperature. Refrigerate until ready to use.
Drink Pairings
CORNBREAD STUFFED WITH PINEAPPLE, AVOCADO AND BLACK BEAN SALSA
Ingredients
Serves 40
¾ cup (175 ml) yellow cornmeal
1¼ cups (310 ml) all-purpose flour
1 tbsp (15 ml) baking powder
⅓ cup (75 ml) granulated sugar
1 tsp (5 ml) each, salt, paprika
2 large eggs
1 tbsp (15 ml) honey
¾ cup (175 ml) whole milk
½ cup (125 ml) unsalted butter, melted and cooled
PINEAPPLE, AVOCADO & BLACK BEAN SALSA:
1 cup (250 ml) black beans, canned
¼ pineapple, peeled, cored and diced
1 avocados, peeled, pit discarded and diced
¼ cup (60 ml) small red onion, diced
1 garlic clove, minced
1 tbsp (15 ml) lime juice
½ jalapeño, seeds removed and diced, optional
3 tbsp (45 ml) fresh cilantro leaves, chopped
salt and pepper, to taste
Instructions
- Preheat the oven to 350 F (180 C). Grease mini muffin tins or squares of a brownie bite pan with cooking spray and set aside.
- In a large bowl, Whisk together cornmeal, flour, baking powder, sugar, salt and paprika.
- In a separate bowl, beat eggs with a whisk until well combined. Whisk in honey and milk. Add wet mixture and melted butter to dry ingredients stirring until just blended together. Take care not to over mix – a few lumps are fine. Place a heaping spoonful of batter into each cup of the prepared pan. Bake for 10 to 12 minutes, or until puffed and golden brown. Cool cornbread bites in pan before removing.
- Using a teaspoon, make a well in each bite by carving out some cornbread from the top. Fill well with Pineapple, Avocado & Black Bean Salsa. Transfer to serving platter and serve bites warm or at room temperature.
- To make PINEAPPLE, AVOCADO & BLACK BEAN SALSA: In a large bowl, combine all ingredients and season with salt and pepper to taste. Refrigerate until ready to serve or make up to one 1 day in advance.
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
FIERY CARBONARA
Ingredients
Serves 4
8 large scallops, side muscle removed
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked paprika
kosher salt
¾ x 500 g package linguine or spaghetti
2 tbsp (30 ml) extra-virgin olive oil, divided
6 thin slices pancetta or 4 slices bacon, diced
3 large garlic cloves, smashed and minced
1 tbsp (15 ml) unsalted butter, plus extra if needed
3 large eggs
½ cup (125 ml) coarsely grated Parmesan, plus extra for garnish
½ cup (125 ml) finely chopped Italian parsley
1 large tomato, seeded and finely diced
1 lemon, zest only
¼ tsp (2 ml) crushed chilies, plus extra if needed
freshly ground black pepper, to taste
Instructions
- Place scallops in a bowl. Pat dry and dust with cumin and smoked paprika. Work in seasonings with your fingertips to evenly distribute. Set aside.
- In a large saucepan with boiling salted water, cook pasta until al dente, about 8 minutes. Drain well, reserving ¼ cup (60 ml) pasta water in a small bowl, return pasta to saucepan. Stir in 1 tbsp (15 ml) oil to keep pasta strands from sticking together. Set pasta and reserved water aside.
- In a large, heavy frying pan, heat 1 tbsp (15 ml) oil. Add diced pancetta or bacon, if using, and sauté over medium heat until crisp. Stir often. Stir in garlic and cook for 1 minute just until softened. Scrape pancetta or bacon and garlic into saucepan with pasta.
- Wipe out pan with a paper towel and add butter to frying pan. Heat over mediumhigh until it sizzles. Working in batches, place several scallops in pan leaving 1-in (2.5 cm) between each, so as not to crowd them. Cook for 2 minutes, flipping them when they no longer stick to pan. Continue to cook scallops on reverse sides for 2 more minutes until golden brown and almost opaque in the centre. Transfer to a plate and cover to keep warm. Repeat with remaining scallops, adding more butter if needed.
- In a bowl, whisk eggs and Parmesan. Return saucepan with cooked pasta to medium heat. Add egg mixture and, working quickly, gently toss with pasta until strands are silky and warmed through, taking care not to let eggs become scrambled. Add a little of the reserved pasta water, if needed. Fold in parsley, tomato, lemon zest and crushed chilies. Add more chilies, if desired. Serve hot pasta immediately in warmed bowls with seared scallops on top and a sprinkling of grated Parmesan and fresh ground pepper.
Drink Pairings
CHILLED PEA SOUP WITH SPOT PRAWNS AND MINT GRANITA
Ingredients
Serves 8
GRANITA:
1 cup (250 ml) water
¼ cup (60 ml) granulated sugar
2 cups (500 ml) English cucumber, peeled, seeded and chopped
¼ cup (60 ml) fresh mint
CHILLED PEA SOUP:
1 tbsp (15 ml) olive oil
½ cup (125 ml) chopped white onion
2 garlic cloves, minced
6 cups (1.5 L) vegetable stock
2 cups (500 ml) fresh or thawed frozen peas
salt and freshly ground black pepper, to taste
½ cup (125 ml) whipping cream
1 tbsp (15 ml) grape seed or coconut oil
16 spot prawn tails, peeled and deveined steamed snap pea pods, for garnish
pea shoots, for garnish
Instructions
- To make GRANITA: In a small saucepan over medium heat, bring water and sugar to a simmer, stirring constantly. Once sugar has dissolved remove from heat and let sugar syrup cool to room temperature.
- In a blender mix together cucumber, mint and sugar syrup until well combined and mint is very finely chopped. Strain mixture through a fine-meshed sieve into a container and freeze, uncovered, for 1 hour. Scrape frozen granita with a fork to break up ice crystals. Freeze for another hour and repeat freezing and scraping another 3 times. At this point, granita will keep covered in freezer for up to 2 weeks. Scrape to break up ice crystals before serving.
- To make CHILLED PEA SOUP: In a large saucepan, warm olive oil over medium heat. Cook onion and garlic, stirring often, until onion turns translucent, about 4 minutes. Add stock and peas before turning up heat to medium-high and bringing mixture to a strong simmer. Turn heat down to medium-low and simmer gently, uncovered for 5 minutes for fresh peas and 2 minutes for frozen peas. Remove saucepan from heat and working in batches, purée soup in blender until smooth. Season to taste with salt and pepper. Strain soup into large bowl through a fine-meshed sieve before stirring in cream. Cover bowl with plastic wrap and refrigerate until well chilled, about 6 hours.
- Just before serving soup, warm grape seed oil in large frying pan over mediumhigh heat. Add prawns along with a pinch of salt and pepper and sauté until cooked through, about 4 minutes. Ladle soup into serving bowls and top each with 2 prawns before topping with a dollop of mint granita and garnishing with snap pea pods and pea shoots. Enjoy immediately.