BARBECUED DUCK SALAD WITH FRIED WONTON STRIPS
Ingredients
Serves 4 to 6
DRESSING:
1 stalk lemon grass, white part only, thinly sliced
½ bunch cilantro, roots and stems only (set aside leaves for later)
2 tsp (10 ml) finely grated fresh ginger root
1 Thai red chili, finely chopped
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) rice wine vinegar
2 tbsp (30 ml) finely grated palm sugar
1½ tbsp (22 ml) fish sauce
1 tsp (5 ml) sesame oil
SALAD:
vegetable or canola oil, for deep frying
12 to 16 wonton wraps
1 Chinese barbecued duck, cooled
1 head butter lettuce, rinsed, dried, cut into ½-in (1.25 cm) juliennes
1 English cucumber, seeded, cut into 2-in x ¼-in (5 cm x 0.5 cm) juliennes
1 large carrot, peeled, thinly sliced into ribbons
2 cups (500 ml) bean sprouts, rinsed and dried well
1 container cherry tomatoes, each halved
2 shallots, thinly sliced
1 bunch Thai basil, leaves picked and torn
½ cup (125 ml) dry-roasted peanuts, coarsely chopped
Instructions
- To make DRESSING: In an immersion blender place lemon grass, cilantro roots, ginger and chili then process until coarsely chopped. Add lime juice, vinegar, sugar, fish sauce and sesame oil and stir until well combined. Season with more lime juice, sugar or fish sauce, to taste. Set aside.
- Preheat oven to 350 F (180 C). In a medium-sized saucepan, heat 1-in (2.5 cm) of vegetable oil over medium-high to 350 F (180 C). Cut wonton wraps into ¼-in (0.5 cm) strips. Carefully add a small handful of wonton strips a few batches at a time to hot oil. When golden and crisp, remove and transfer to a paper towel-lined baking sheet. Repeat with remaining strips and set aside.
- To prepare duck, remove skin and cut skin into ½-in (1.25 cm) julienne. Place onto baking dish and heat in oven until crisp. Remove from oven and transfer to a paper towel-lined baking sheet to drain excess fat. Transfer to plate and set aside.
- Using hands, remove meat from bone, tear into bite-sized pieces and place in a large mixing bowl. Add remaining ingredients, reserved duck skin and fried wonton strips. Drizzle with Dressing, tossing lightly until well mixed. Transfer to serving plates and serve immediately.
Drink Pairings
CARROT SOUP WITH CRISPY ONIONS, FETA CHEESE AND TOASTED HAZELNUTS
Ingredients
Serves 4
CRISPY ONIONS
½ cup (125 ml) vegetable oil
½ large yellow cooking onion, thinly sliced
3 tbsp (45 ml) cornstarch
SOUP
1 lb (500 g) carrots, peeled and sliced, about 4 cups (1 L)
½ large yellow cooking onion, chopped
3 garlic cloves, peeled and chopped
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) salt
1 tsp (5 ml) freshly ground black pepper
3 cups (750 ml) vegetable stock or water
1 tsp (5 ml) champagne vinegar
tbsp (60 ml) Crispy Onions for garnish
4 tbsp (60 ml) Macedonian feta cheese, crumbled
2 tbsp (30 ml) hazelnuts, toasted and crushed
Instructions
- To make Crispy Onions, preheat vegetable oil in a medium-sized heavy saucepan until it reads to 300 F (150 C) on a candy thermometer.
- In a bowl, toss together onions and cornstarch until onions are evenly coated, shaking off the excess cornstarch. Fry in hot oil, stirring constantly until onions are golden brown, about 3 minutes. Remove from heat and drain onions on a paper towellined plate. Set aside while preparing soup.
- To make Soup, combine carrots, onion, garlic and olive oil in a large, heavy-bottomed saucepan. Sauté over medium heat until softened. Add salt, pepper and vegetable stock and bring to a boil. Cover and simmer for about 30 minutes, or until carrots are very tender.
- Purée soup using an immersion blender or place in a blender in batches. Do not overfill blender or lid may pop off while blending. Once puréed, add the champagne vinegar and blend until smooth.
- Spoon into bowls and sprinkle Crispy Onions, feta and hazelnuts over soup.
Drink Pairings
CAJETA ICE CREAM WITH TORTILLA CONE
Ingredients
Serves 8 tortilla cones
1 vanilla bean, split in half lengthwise
1 cinnamon stick, about 4-in (10 cm) long
4 cups (1 L) goat’s milk
¾ cup (175 ml) granulated sugar
½ tsp + ⅛ tsp (2.5 ml) baking soda
pinch kosher salt
2 cups (500 ml) chilled whipping cream
1 tbsp (15 ml) dark rum or vanilla extract
salted popcorn, optional, for garnish
CINNAMON SUGAR TORTILLA CONES:
½ cup (125 ml) sanding sugar or turbinado sugar
1 tsp (5 ml) ground cinnamon
8 Homemade Corn Tortillas, 6-in (15 cm) each
¼ cup (60 ml) vegetable oil
2 tbsp (30 ml) clover honey
Instructions
- Scrape seeds out of vanilla pod and reserve for another use. In a medium saucepan stir together vanilla pod, cinnamon stick, goat’s milk, sugar, baking soda, and salt. Place over medium heat and cook, stirring occasionally with a heat-resistant spatula, until sugar dissolves and milk gets foamy, about 15 minutes.
- Continue to cook at a gentle simmer, stirring and scraping down sides of saucepan very frequently until milk is thick, golden, and reduced to no more than a thin, very thick layer, about 45 minutes. Stir mixture more frequently as it thickens to prevent scorching. Cook mixture until a trail remains for 1 to 2 seconds when spatula is dragged across bottom of saucepan. Remove from heat and discard vanilla pod and cinnamon stick. If total amount of cajeta is less than 1 cup (250 ml) thin with a bit of extra goat’s milk or else it will be too thick once cooled. Transfer cajeta to a large heat resistant bowl and allow to cool to room temperature. Refrigerate until ready to use.
- In a large bowl, whisk whipping cream and rum together until stiff peaks form. Stir a third whipped cream into chilled cajeta until just combined. Gently fold remaining whipped cream into cajeta mixture before pouring into a 9x5-in (2 L) loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours. Serve ice cream scooped into Tortilla Cones and garnish with a sprinkle of salted popcorn, if desired. Enjoy immediately.
- To make CINNAMON SUGAR TORTILLA CONES: Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together sugar and cinnamon. Set aside.
- Brush both sides of each tortilla with oil before rolling each into a cone shape. Secure seam with a couple of toothpicks. To ensure cone keeps it shape while baking, crinkle up some tin foil and place it inside cone. Place tortillas seam side down on baking sheet and bake for 5 minutes. Rotate cone so seam side faces up and continues baking until lightly browned and starting to crisp up, another 5 to 10 minutes. Allow cones to cool for 1 minute before removing and discarding toothpicks and foil. Cool to room temperature on a wire rack. Tortilla cones should crisp up as they cool. If still a little soft, return to oven for another 2 to 3 minutes. When cool, paint a 1-inch (2.5 cm) line around top of cone with honey. Dip honey pained portion of cone in sugar cinnamon mixture to coat. Tortilla cones are best served eaten within a couple of hours of being made.
Drink Pairings
AVOCADO LIME PARFAITS
Ingredients
Serves 8
2 cups (500 ml) whipping cream
¾ cup (175 ml) sweetened condensed milk, chilled, divided
5 tbsp (75 ml) berry sugar, divided
1 tsp (5 ml) vanilla extract
2 large, ripe Haas avocados
1 tbsp (15 ml) lime zest
3 tbsp (45 ml) lime juice
1 lime, cut into wedges, for garnish
Instructions
- Place whipping cream in a large, chilled mixing bowl. With an electric mixer, whip cream until soft peaks form. Gradually beat in ½ cup (125 ml) chilled condensed milk until firm peaks form. Beat in 2 tbsp (30 ml) sugar and vanilla and transfer to a piping bag filled with a 1A piping tip. Refrigerate while preparing avocado purée.
- Peel avocados and remove the pits. Coarsely chop and place in a blender or food processor along with ¼ cup (60 ml) remaining sweetened condensed milk and sugar. Pulse until blended, scraping down sides of bowl with a spatula. Add lime zest, reserving a little for garnish, and lime juice. Continue to pulse until very smooth. Transfer to a piping bag filled with a 1A piping tip.
- To assemble, line up 8 x 6 oz (175 ml) glasses. Pipe about 3 tbsp (45 ml) avocado purée into the bottom of each glass. Pipe a layer of whipped cream on top of avocado making sure to evenly cover avocado to prevent it from discolouring. Add another layer of avocado and top with a thick layer of cream. Garnish with a little lime zest and a wedge of lime. Refrigerate until ready to serve. Best served the same day.
Drink Pairings
BROWN BUTTER AND SALTED CARAMEL LAYER CAKE
Ingredients
Serves 8
CAKE:
1 cup+6 tbsp (340 ml) salted butter, plus extra for greasing
2½ cups (625 ml) all-purpose flour
4 tsp (20 ml) baking powder
1 cup (250 ml) milk
¼ tsp (1 ml) almond extract, optional
1 tsp (5 ml) vanilla extract
1½ cups (375 ml) granulated sugar
4 large eggs
VANILLA CITRUS ICING:
1¾ cups (425 ml) salted butter, at room temperature
5 cups (1¼ L) icing sugar
⅓ cup (75 ml) whole milk
½ tsp (2 ml) grated tangerine zest
1 vanilla bean, split lengthwise, seeds scraped out
SALTED CARAMEL DRIZZLE:
1 cup (250 ml) granulated sugar
¼ cup (60 ml) water
1 tsp (5 ml) clear corn syrup
7 tbsp (105 ml) salted butter
⅓ cup (75 ml) whipping cream
1 tsp (5 ml) flaky sea salt, plus extra for garnish
Instructions
- Melt butter in a medium-sized saucepan over medium heat. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 8 to 10 minutes. Remove from heat and pour into a bowl along with any caramelized brown bits. Refrigerate until solidified, about 1 hour. Allow butter to come to room temperature before proceeding.
- Arrange oven racks in upper and lower third of oven before preheating to 350 F (180 C). Grease 4 round 6-in (15 cm) cake pans and line bottoms with parchment paper.
- To make CAKES: In a medium bowl, whisk together flour and baking powder. Set aside.
- In a glass measuring cup, stir together milk, almond extract, if using, and vanilla extract. Set aside.
- In electric stand mixer fitted with paddle attachment, cream together browned butter and sugar on medium speed until fluffy and pale, about 5 minutes. Add eggs, one at a time, beating well to incorporate each before adding next one. Alternate adding flour mixture (in four additions) and milk mixture (in three additions) beginning and ending with flour. Stir until smooth, occasionally scraping down sides of bowl. Divide cake batter evenly among prepared tins and spread out evenly with a spatula. Bake, rotating halfway through cooking time, until cakes are golden brown and a wooden skewer inserted in the centre comes out clean, about 30 to 35 minutes. Allow cakes to cool in tins on a wire rack for 15 minutes before carefully turning out onto rack and cooling completely. Once cooled, cake layers may be wrapped tightly in plastic wrap and refrigerated for up to 2 days.
- When ready to assemble cake, make Vanilla Citrus Icing. Place salted butter in bowl of an electric stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, about 5 minutes. Turn mixer to low speed and gradually add icing sugar until well incorporated. Add milk, tangerine zest and vanilla bean seeds and beat on medium speed until incorporated. Increase mixer to high speed for 2 minutes and continue to beat until pale and fluffy.
- Place first layer of cake on a serving plate or cake stand and spread with 1⁄2 cup (125 ml) icing over top of cake in an even layer with a spatula. Sandwich icing with another layer of cake and repeat icing remaining cake layers. Thinly crumb-coat outside and top of cake with about 1 cup (250 ml) of icing. Place cake in refrigerator to chill for 1 hour. Cover remaining icing with plastic wrap and set aside at room temperature while cake chills.
- Make SALTED CARAMEL DRIZZLE: Place sugar, water and corn syrup in a heavy- bottomed, medium-sized saucepan and place over medium heat. Bring to a boil and stir gently until sugar dissolves. Continue cooking, without stirring, until mixture starts to turn golden brown. At this point, you may swirl saucepan occasionally to prevent bottom from burning. When mixture turns a dark golden brown, orreaches350F(180C)onasugar thermometer, whisk in butter all at once. Take care as mixture will bubble up. Once butter has been incorporated, whisk in cream, taking care as mixture might bubble up again. Whisk over heat until smooth. Transfertoaheatproofbowl,stirinsalt and allow to cool to room temperature.
- Cover cake with remaining icing and chill again for at least another hour.
- Pour caramel over top of chilled cake, allowingittodripoverthesides.Return cake to refrigerator for at least 30 minutes to set caramel.
- Remove cake from fridge at least 30 minutes before serving. Garnish with a light sprinkle of sea salt over top before slicing and serving.
Drink Pairings
BROWN BUTTER BOURBON BUTTERSCOTCH PUDDING
Ingredients
Serves 8
PUDDING:
¼ cup (60 ml) unsalted butter
½ vanilla bean, split lengthwise, seeds scraped out
¾ cup+3 tbsp (220 ml) light brown sugar, divided
2½ cups (625 ml) whipping cream, plus extra for garnish (optional)
1 cup (250 ml) whole milk
4 tsp (20 ml) bourbon
½ tsp (1 ml) salt
6 large egg yolks
¼ cup (60 ml) cornstarch
2 graham crackers or ginger snap cookies, crumbled, for garnish (optional)
SAUTÉED THYME APPLES:
2 McIntosh or Golden Delicious apples
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) fresh thyme leaves
½ tsp (1 ml) finely grated orange zest
1 pinch salt
Instructions
- To make PUDDING: Melt butter in a small frying pan over medium heat. Once melted, stir in vanilla seeds. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 2 to 4 minutes. Whisk in 3⁄4 cup (175 ml) brown sugar and cook, stirring frequently, until sugar is dissolved, about 3 to 4 minutes. Add cream, milk, bourbon and salt. If mixture seizes, just keep stirring over heat until smooth. Once mixture just begins to simmer, remove from heat and set aside.
- In a large bowl, whisk together egg yolks, cornstarch and remaining 3 tbsp (45 ml) sugar until smooth. While continually whisking, slowly add hot cream mixture. Wipe out saucepan then strain mixture through a fine mesh sieve back into saucepan. Cook over medium heat, stirring frequently, until mixture begins to thicken, about 5 to 6 minutes. Mixture should thickly coat a spatula.
- Place eight 6oz (180ml) ramekins on a small baking sheet and carefully divide pudding mixture evenly among ramekins. Refrigerate uncovered to chill and set, about 3 to 4 hours.
- When ready to serve, prepare Sautéed Thyme Apples. Core and cut apples into 8 wedges. Cut each wedge in thirds crosswise.
- Heat butter in a large frying pan over medium heat. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 2 to 4 minutes. Add sugar and stir until dissolved. Add apples, thyme, orange zest and salt. Cook, stirring and turning apples occasionally, until apples are just tender when pierced with tip of a knife, about 3 to 5 minutes.
- Serve chilled puddings topped with a spoonful of warm apples. Garnish with a dollop of whipped cream and a sprinkle of cookie crumbs, if desired.
Drink Pairings
APPLE GINGER SLING
Ingredients
Serves 4 to 6
1 oz (30 ml) Père Magloire Fine Calvados
1½ oz (45 ml) Stones Ginger wine
¾ oz (22 ml) fresh lemon juice, strained
½ oz (15 ml) Simple Syrup*
2 dashes Angostura bitters
2 oz (60 ml) soda water
apple slices, for garnish
Instructions
- Build all ingredients in a Collins glass, gently stir, add ice and garnish with slices of apple spread out into a fan.
- *For Simple Syrup: In a saucepan over medium heat, stir 2 cups (500 ml) sugar with 1 cup (250 ml) water, simmer until completely dissolved. Remove from heat to cool, transfer to a clean glass bottle and store in refrigerator.
Featuring
ASPARAGUS RIBBON SALAD WITH FRESH BURRATA
Ingredients
Serves 6
1 tbsp (15 ml) unsalted butter
2 oz (60 g) shiitake mushrooms, thinly sliced
salt and pepper, for seasoning
½ lb (250 g) fresh asparagus, tough ends trimmed
½ small head frisée lettuce, outer leaves trimmed
½ small head radicchio, trimmed and leaves separated
4 assorted radishes, trimmed
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
2 tsp (10 ml) minced fresh tarragon
1 tsp (5 ml) Dijon mustard
⅓ cup (75 ml) burrata cheese
¼ cup (60 ml) pine nuts, toasted
Instructions
- Melt butter in a heavy-bottomed frying pan. Add sliced shiitakes and sauté over medium heat until golden. Season with a little salt and pepper and set aside.
- Meanwhile, wash and blot dry trimmed asparagus spears. Working with 1 spear at a time, use a vegetable peeler to shave spears into long, thin ribbons. Transfer ribbons to a large bowl. Set aside.
- Wash and spin-dry trimmed frisée and separate into bite-sized leaves. Add to asparagus. Repeat with radicchio. Thinly shave radishes on a mandolin, or cut with a paring knife into paper-thin slices, then add to asparagus and greens.
- In a small bowl, combine oil, juice, tarragon and mustard. Whisk vigorously until blended. Add salt and pepper to taste.
- Gently toss asparagus and greens with cooled shiitakes in bowl. Place equal amounts on 4 individual serving plates. Using a small spoon, drop little bits of soft burrata cheese onto each serving and sprinkle with pine nuts. Give oil dressing a quick whisk and drizzle over top. Dust with fresh pepper to taste and serve.
Drink Pairings
CARROT, CUCUMBER AND JICAMA SALAD WITH SMOKY GRILLED LAMB
Ingredients
Serves 4
2 lbs (1 kg) well-trimmed boneless leg of lamb, cut into 3 equal pieces
2 tbsp + ¼ cup (90 ml) olive oil, divided
1 tbsp (15 ml) ground cumin, divided
salt and pepper, to taste
3 tbsp (45 ml) rice wine vinegar
1 tsp (5 ml) liquid clover honey
¼ tsp (1 ml) dry mustard powder
4 cups (1 L) roughly chopped romaine lettuce
2 large carrots, peeled and cut into long julienne curls with a spiralizer
1 unpeeled English cucumber, cut into ribbons with a vegetable peeler
2 cups (500 ml) peeled and diced jicama
2 cups (500 ml) cooked chickpeas
¾ cup (175 ml) pitted green olives, cut in half
2 tbsp (30 ml) finely chopped fresh chives
⅓ cup (75 ml) fresh cilantro leaves
Instructions
- Preheat barbecue grill to medium-high.
- Rub lamb with 2 tbsp (30 ml) oil and season with 2 tsp (10 ml) cumin, salt and pepper. Let sit at room temperature for 10 to 15 minutes.
- Meanwhile, in a medium-sized bowl, whisk together remaining 1 tsp (5 ml) cumin, vinegar, honey and mustard powder. Slowly incorporate remaining ¼ cup (60 ml) oil until dressing is well combined. Season to taste with salt and pepper. Set aside.
- Grill lamb, turning frequently, for 25 to 30 minutes, or until nicely charred and an instant-read thermometer inserted into thickest part registers 135 F (57 C) for medium-rare. Transfer lamb to a carving board to rest for 10 minutes.
- In a large bowl toss together romaine, carrots, cucumber, jicama, chickpeas and olives. Drizzle with dressing and toss again to coat salad. Transfer salad to a platter. Thinly slice lamb and arrange overlapping slices on salad. Garnish with chives and cilantro before serving.
Drink Pairings
AMERICANO COCKTAIL
Ingredients
Serves 2
3 oz (90 g) Campari
3 oz (90 g) Vermouth
club soda
orange twist, for garnish
Instructions
- Pour the Campari and vermouth into a rocks or highball glass filled with ice. Add a splash of club soda and garnish with an orange twist.