GINGERED SUMMER FRUIT COCKTAIL SALAD ROLLS
Ingredients
Serves 8 rolls
½ cantaloupe melon
1 ripe mango
1 apple
½ lemon
8 to 12 lg strawberries
2 kiwi
1 basket raspberries, about 40 to 48 berries
1 bunch mint
⅓ cup (75 ml) finely chopped crystal ginger
8 X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
Instructions
- Peel melon and mango and cut into slices, then matchstick julienne. Cut and core apple. Slice and cut into matchstick julienne. Squeeze lemon juice over apple and toss well to prevent apple from browning. Hull and slice strawberries into thin slices. Peel kiwi and thinly slice.
- 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.
- Place a few kiwi slices and strawberries (cut side up) on the middle bottom third of the round. Top with a few cantaloupe, mango and apple slices. Add 5 to 6 raspberries in a horizontal line, then top with a few mint leaves and some chopped crystalized ginger. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange a few more mint leaves, 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.
Drink Pairings
HONEY MADELEINES WITH GOAT’S MILK YOGURT SORBET
Requires an ice cream maker and Madeleine moulds.Ingredients
Serves 6
2 cups (500 ml) goat’s milk yogurt
½ cup (125 ml) whipping cream
½ cup (125 ml) goat’s milk
12 tbsp (180 ml) granulated sugar, divided
¼ cup (60 ml) liquid honey, divided, plus extra for garnish
1½ tsp (7 ml) orange zest, divided
¾ tsp (4 ml) dried culinary lavender, plus extra for garnish
1 cup (250 ml) all-purpose flour
½ tsp (2 ml) baking powder
½ cup (125 ml) unsalted butter, melted, plus extra for greasing pans
½ tsp (2 ml) chopped fresh thyme, plus extra for garnish
2 large eggs
1 egg yolk
Instructions
- Two days before you plan on serving, place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate overnight allowing whey to drain away leaving a very thick yogurt. Discard whey.
- In a medium-sized saucepan, combine cream, goat’s milk, 6 tbsp (90 ml) sugar, 2 tbsp (30 ml) honey, ½ tsp (2 ml) orange zest and lavender. Set over medium heat and bring just to a simmer. Remove from heat and allow mixture to sit, covered, for 1 hour. Strain into a bowl and whisk in reserved strained yogurt. Refrigerate until mixture is cold, at least 4 hours or overnight.
- Meanwhile, make madeleine batter. In a bowl, whisk together flour and baking powder. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together remaining 2 tbsp (30 ml) honey, butter, remaining 6 tbsp (90 ml) sugar, remaining 1 tsp (5 ml) orange zest, thyme, eggs and egg yolk until very smooth, about 2 minutes at medium speed. Gradually add flour mixture a couple of tablespoons at a time. Then whisk for another minute. Cover and refrigerate batter overnight.
- The day you are going to serve dessert, churn sorbet in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and freeze until ready to enjoy.
- To finish madeleines, preheat oven to 400 F (200 C). Prepare madeleine moulds by brushing liberally with extra melted butter.
- Spoon batter into moulds until ¾ full. Bake until golden brown and puffed, about 8 to 10 minutes. Turn baked madeleines out onto a wire rack and let cool. Wipe out moulds and repeat with remaining batter. Serve madeleines warm with Goat’s Milk Yogurt Sorbet, drizzled with extra honey and scattered with extra lavender and thyme leaves, if desired.
Drink Pairings
LENTIL SALAD
Ingredients
Serves 8
SALAD:
¾ cup (175 ml) wheat berries
½ cup (125 ml) wild rice
1 cup (250 ml) green lentils, picked, rinsed
½ tsp (2 ml) lemon juice
1 cup (250 ml) finely shredded red cabbage
1 cup (250 ml) peeled coarsely grated carrots
1 cup (250 ml) shredded fresh kale
½ red onion, thinly sliced, ring separated
2 Thai red chili peppers, seeded and thinly sliced into julienne strips
½ cup (125 ml) mixed minced fresh cilantro and mint
DRESSING:
¼ cup (60 ml) fresh lime juice
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) Ponzu Sauce
1 tbsp (15 ml) minced, peeled ginger root
2 tsp (10 ml) sesame oil
2 tsp (10 ml) brown sugar
1 garlic clove, minced
1 cup (250 ml) chopped, salted, roasted peanuts, for garnish
Instructions
- To make SALAD: In a large saucepan of boiling salted water, add wheat berries. Cover, return to a boil and reduce to simmer. Cook for 30 minutes. Stir in wild rice and return to a boil. Reduce to simmer, cover and cook for 45 more minutes or until wheat berries and wild rice is tender but still firm. Drain and cool.
- In a medium-sized saucepan combine lentils with 2½ cups (625 ml) water and ½ tsp (2 ml) lemon juice. Bring to a boil. Reduce heat and with lid ajar, cook over medium-low heat for 35 to 45 minutes or until lentils are tender. Remove from heat, drain and cool.
- In a large bowl, combine cooked and cooled wheat berries, wild rice and lentils. Add cabbage, carrots, kale, onion and julienned Thai chili peppers.
- Combine DRESSING ingredients in a bowl, other than peanuts, and whisk until blended. Drizzle over salad and gently fold in along with minced herbs. Cover and refrigerate. Scatter toasted peanuts over top just before serving.
Drink Pairings
CRISPY ZUCCHINI AND FIG ROUNDS
Ingredients
Serves about 25 rounds
⅓ cup (75 ml) panko bread crumbs
⅓ cup (75 ml) finely grated Parmesan
¼ tsp (1 ml) each dried dill and thyme
⅛ tsp (0.5 ml) freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil
1 large egg white
1 large zucchini, cut into ½-in (1 cm) rounds
¼ cup (60 ml) walnuts, toasted
2 tbsp (30 ml) hemp seeds
2 tbsp (30 ml) pine nuts, lightly toasted
½ tsp (2 ml) sea salt, plus extra for garnish
2 cups (500 ml) baby arugula
8 fresh figs, trimmed, cut into chunks
small fresh basil leaves, for garnish
Instructions
- Place oven racks in upper and lower third of oven before preheating to 400 F (200 C). Line 2 baking sheets with parchment paper and set aside.
- In a medium-sized bowl, mix bread crumbs, Parmesan, dill, thyme and pepper.
- In another medium-sized bowl, whisk together oil and egg white until combined.
- Place several zucchini slices in egg mixture. One at a time, take zucchini slices out of mixture, allowing excess to drip off, and dredge in bread crumb mixture then place on prepared baking sheets. Repeat until all rounds are well coated. Bake for 10 minutes, rotate pans in oven and bake an additional 10 to 20minutesuntilbrownedandcrisp.
- Place walnuts, hemp seeds, pine nuts and salt in a food processor and grind until sandy
- To assemble, place zucchini crisps on a serving platter. Top each with arugula, figs and a sprinkle of walnut crumble. Garnish with a drizzle of oil, pinch of sea salt and a basil leaf, if desired. Serve immediately.
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
COCONUT LEMONGRASS SEAFOOD SALAD
Ingredients
Serves 4
DRESSING:
½ stalk lemon grass, pounded
1 tbsp (15 ml) fish sauce
½ cup (125 ml) coconut milk
2 tsp (10 ml) sugar
½ thai chili, minced (optional)
½ lime, juice only
SALAD:
2 tbsp (30 ml) salt
2 garlic cloves, peeled and crushed
2-inch (5 cm) piece of ginger, peeled and sliced
1 lime, halved
1 lb (500 g) spot prawns, heads and shells removed
1 lb (500 g) scallops, muscle removed
2 cups (500 ml) mixed greens
½ English cucumber, sliced
¼ cup (60 ml) cherry tomatoes, halved
¼ bunch cilantro leaves, roughly chopped
Instructions
- To make DRESSING: In a medium-sized saucepan, add lemon grass, fish sauce, coconut milk and sugar.
- Bring to a boil, then turn down heat and simmer for 5 to 10 minutes. Turn off heat and add chilli. Cool sauce. Once cooled, remove lemon grass and add lime juice. Set aside.
- To make SALAD: Bring a medium-sized saucepan of water to a boil and add salt, garlic and ginger. Squeeze lime into water. Prepare a bowl of ice water and keep it by the pot.
- Add prawns and turn heat down to low, the water should be at barely a simmer. Poach prawns just until they are cooked, about 45 seconds to 1 minute. Remove prawns and immediately put in ice bath. Once the prawns are cool, remove from ice water, drain and dry them.
- Bring saucepan of water back to a boil and repeat process with scallops. They will take about 1 to 2 minutes, depending on the size of the scallops.
- To assemble: Mix 1 tbsp (15 ml) dressing with prawns and scallops. Set aside. Pour a pool of the remaining dressing on your serving platter. Layer greens, cucumber and tomatoes over the dressing. Add prawns and scallops on the vegetables and garnish with cilantro.
Drink Pairings
CLASSIC SPRING ABUNDANCE
Ingredients
Serves 4
SALAD:
1 corn on the cob, husked
2 tbsp (30 ml) olive oil, divided
6 cups (1.5 L) mixed baby greens, such as spinach, romaine and bok choy
salt and freshly ground black pepper, to taste
1 cup (250 ml) cherry tomatoes, halved
½ cup (125 ml) shredded red cabbage
2 small, unpeeled cucumbers, shaved lengthwise
1 large carrot, peeled and julienned or grated
1 avocado, pitted and sliced
2 whole green onions, diagonally sliced
⅓ cup (75 ml) crumbled goat’s cheese
Spicy Yogurt Lime Sauce
SPICY YOGURT LIME SAUCE:
½ cup (125 ml) full-fat plain Greek yogurt
¼ cup (60 ml) lightly packed cilantro leaves
1 garlic clove, smashed and minced
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) tamari soy sauce
1 tbsp (15 ml) hot sauce such as Sriracha
1 tsp (5 ml) ground cumin
dash maple syrup
salt and freshly ground pepper, to taste
Instructions
- To make SALAD: Lightly brush corn on the cob with olive oil. Sear in a grill pan or on a preheated barbecue until tender and charred. Remove and set aside until cooled.
- In a large bowl, toss greens with 1 tbsp (15 ml) olive oil and sprinkle with salt and pepper to taste. Divide greens among 4 serving dishes. Cut corn from husk into chunks and arrange on greens along with remaining vegetables. Sprinkle with goat’s cheese and drizzle with Spicy Yogurt Lime Sauce. Serve immediately.
- To make SPICY YOGURT LIME SAUCE: Combine sauce ingredients in a food processor. Whirl until smooth and creamy. Add more hot sauce, salt and pepper, if desired. Transfer to a squeeze tube. Use immediately or refrigerate for a couple of days. Shake before using.
Drink Pairings
DUNGENESS CRAB AND SWEET PEA BEIGNETS WITH NETTLE BUTTERMILK DRESSING
Ingredients
Serves 16 Beignets or serves 4
NETTLE BUTTERMILK DRESSING:
4 oz (125 g) fresh stinging nettles* (optional)
4 to 6 tbsp (60 to 90 ml) olive oil
1 cup (250 ml) mayonnaise
7 tbsp (105 ml) buttermilk
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) lemon juice
1½ tsp (7 ml) ground coriander
1½ tsp (7 ml) smoked paprika
1 tsp (5 ml) cayenne
salt and freshly ground pepper, to taste
BEIGNETS:
¼ lb (125 g) sweet green peas
1 cup (250 ml) self-rising cake flour
1 cup (250 ml) coarse cornmeal
½ to 1 cup (125 to 250 ml) all-purpose flour
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1 tsp (5 ml) ground coriander
2 large eggs
2 medium-size shallots, finely diced
½ cup (125 ml) homogenized milk
¼ cup (60 ml) buttermilk
1 tbsp (15 ml) rendered duck or bacon fat
4 tbsp (60 ml) basil, finely shredded
2 tbsp (30 ml) mint, finely shredded
2 lemons, zest only
¾ cup (175 ml) Dungeness crabmeat, shells removed
8 cups (2 L) canola, peanut or grape seed oil
Instructions
- To make NETTLE BUTTERMILK: Bring a pot of water to a boil. Season with salt. If using nettles, wear gloves or use tongs to place in boiling water, as they will sting. Blanch nettles, or greens, until wilted and vibrant green, about 1 minute. Strain and place in an ice-water bath to stop cooking. Drain, squeeze out excess water and pat dry with paper towel.
- In a blender or food processor, whirl nettles and olive oil to a smooth purée. Set aside.
- In a large bowl, whisk together mayonnaise and buttermilk. Add remaining dressing ingredients along with nettle purée and whisk together to blend. Add salt and pepper to taste. Refrigerate until ready to serve. Can be made a day ahead.
- To make Beignets, preheat oven to 375 F (190 C). Line a baking sheet with parchment paper and a plate with paper towel, and set aside.
- Bring a pot of water to a boil and blanch peas for 30 seconds. Then strain and place in an ice-water bath to stop cooking. Drain and pat dry. Set aside.
- Combine all dry ingredients together in a large bowl and stir together to blend.
- In a separate bowl, lightly beat eggs with an electric mixer. Add shallots, milk, buttermilk, rendered fat, basil, mint and lemon zest.
- Stir wet ingredients into dry ingredients, a third at a time. Once incorporated, fold in peas and crabmeat.
- Using a deep pot or deep fryer, heat canola oil to 350 F (180 C). Using a 1 oz (30 g) trigger scoop or a tablespoon, gently drop a few spoons of beignet batter, one at a time, into oil. Fry half a batch at a time for 4 to 6 minutes, until nice and golden brown on all sides. Remove with a slotted spoon to paper towel-lined plate to drain before starting the second batch. Allow oil to heat back up to 350 F (180 C). When all beignets have been browned, transfer to parchment-lined baking sheet and place in preheated oven for 4 to 5 minutes, ensuring they are cooked through. Serve with Nettle Buttermilk Dressing.
- *If using nettles, they must always be cooked. If nettles are unavailable, substitute baby spinach or any bitter green.
Drink Pairings
CHICKPEA BALLS WITH CATALAN ROMESCO SAUCE
Ingredients
Serves about 3 dozen balls and 2-3 cups (500-750 ml) of sauce
CHICKPEA BALLS:
2 x 19 oz (540 ml) cans chickpeas, rinsed and drained
3 garlic cloves, smashed and minced
1 lemon, finely grated, zest only
2 tsp (10 ml) ground coriander
2 tsp (10 ml) ground cumin
1 tsp (5 ml) Hungarian paprika
½ tsp (2 ml) sea salt
freshly ground black pepper, to taste
¼ cup (60 ml) fine, dry bread crumbs
2 tbsp (30 ml) minced fresh parsley
1 egg, whisked
2 tbsp (30 ml) fresh lemon juice
3 cups (750 ml) arugula, to finish
3 tbsp (45 ml) olive oil, to finish
¼ cup (60 ml) marcona almonds, to finish
1 lemon, juice and zest, to finish
ROMESCO SAUCE:
1 large red bell pepper
2 dried Nora chilies
2 tbsp (30 ml) olive oil
1 slice white or whole wheat bread
½ yellow cooking onion, diced
1 x 14 oz (398 ml) can fire-roasted, diced tomatoes
2 garlic cloves, minced and smashe
1 pinch sea salt
1 pinch granulated sugar
½ cup (125 ml) coarsely chopped marcona almonds
1 tbsp (15 ml) red wine vinegar
extra-virgin olive oil, to finish
Instructions
- To make CHICKPEA BALLS: In a food processor, combine chickpeas, garlic, lemon zest, coriander, cumin, paprika and salt. Pulse until chickpeas are finely chopped, scraping down sides of bowl with a spatula a few times. Add pepper, to taste. Add bread crumbs, parsley, egg and lemon juice and pulse briefly to blend.
- Transfer mixture to a bowl and work with hands to fully blend. It should be consistency of cookie dough. Pinch dough together using fingertips and roll into 1 to 1½-in (2.5 to 4 cm) balls. Place on parchment-lined baking sheet, allowing a little space between balls, and refrigerate for about 30 minutes.
- Meanwhile, preheat broiler and prepare ROMESCO SAUCE: Place bell pepper on baking sheet about 4-in (10 cm) from burner. Broil, turning pepper with tongs every couple minutes until pepper is blackened and soft. Remove and cool in a covered bowl.
- In a small bowl, cover dried chilies with boiling water and set aside to soak for 30 minutes.
- Heat oil in a frying pan. Add bread and fry over medium-high heat until golden on both sides and quite crisp. Remove from pan and set aside to cool. Finely dice.
- Lower heat to medium, add onion to remaining oil in frying pan and sauté until soft. Add tomatoes, garlic, pinches of salt and sugar to taste and a little water. Simmer for 10 minutes until sauce is slightly thickened. Transfer to a large bowl and set aside.
- Once cooled, peel and seed roasted red bell pepper. Finely chop and add to tomatoes in bowl.
- Drain chilies and remove stems and seeds. Finely chop and add to tomatoes in bowl along with coarsely chopped marcona almonds. Stir everything together until well mixed.
- Fold in diced bread and red wine vinegar. Taste and add more seasonings and sugar if you wish. For a smoother mixture, whirl in food processor, if desired. Splash some extra-virgin olive oil on top. Mixture can be made ahead and refrigerated up to 2 days.
- Preheat oven to 375 F (190 C). Brush or spray chickpea balls all over with 1 tbsp (15 ml) olive oil. Bake in oven for 15 to 20 minutes or until golden and piping hot. Stir a couple of times during baking.
- To serve, toss arugula with remaining 2 tbsp (30 ml) oil, lemon zest and a little lemon juice in a medium bowl. Arrange on a platter or plate, sprinkle with a few almonds and top with Chickpea Balls and serve with a small bowl of Romesco Sauce drizzled with a little extra-virgin olive oil.