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
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
CHEESY QUINOA AND RICE ARANCINI
Ingredients
Serves 16 Arancini
ARANCINI
1 cup (250 ml) cooked red quinoa, cooled
1 cup (250 ml) cooked short grain or Arborio rice, cooled
½ cup (125 ml) ricotta
½ cup (125 ml) grated Gruyère
2 tbsp (30 ml) minced fresh chives
1 lemon, zest only
¼ tsp (1 ml) salt
freshly ground black pepper, to taste
1 cup (250 ml) all-purpose flour
3 large egg whites, whisked
1 cup (250 ml) toasted bread crumbs
4 cups (1 L) peanut, canola or sunflower oil, for frying
SMOKY TOMATO SAUCE
14 oz (398 ml) can diced fire-roasted tomatoes, drained
1 tbsp (15 ml) tomato paste
¼ tsp (1 ml) each, salt and smoked paprika
1 generous pinch brown sugar
freshly ground black pepper
chopped fresh chives, for garnish (optional)
Parmesan shavings, for garnish (optional)
Instructions
- For Arancini, in a large bowl, combine quinoa and rice, ricotta and Gruyère cheeses, chives, lemon zest and salt. Stir together. Add pepper, to taste. Refrigerate 1 hour to firm slightly, if necessary.
- With wet hands, roll 1½ tbsp (22 ml) quinoa mixture into a ball. Set aside on a baking sheet lined with parchment paper. Repeat procedure until all mixture has been rolled.
- Place flour, whisked eggs and bread crumbs into 3 separate shallow bowls. Dip and roll balls in flour, then in beaten egg to coat, then roll in bread crumbs. Return to baking sheet. Refrigerate for 1 hour to firm, or overnight.
- For Smoky Tomato Sauce, in a saucepan, combine all ingredients, except chives and Parmesan. Stir over medium heat until slightly thickened. Add pepper and another pinch of sugar, if needed. Using a handheld blender, whirl briefly until puréed. Remove to a small bowl and set aside. Serve warm or at room temperature.
- Heat oil in a deep fryer or large, heavybottomed saucepan to 375 F (190 C). Line a large baking sheet with paper towels. Add no more than 3 or 4 balls to hot oil at a time, any more and oil temperature will quickly reduce and cause balls to absorb oil rather than turn golden. Fry for about 2 minutes per side, or until golden all over. Remove with a slotted spoon to paper towel. Repeat with remaining balls until all are browned. Arancini can be made ahead. Cool at room temperature, then store in refrigerator in a tightly covered container overnight or freeze. Rewarm in hot oil for a minute or until piping hot.
- Serve Arancini hot in individual spoons containing a dollop of Smoky Tomato Sauce. Sprinkle with chives and shaved Parmesan, as desired.
Drink Pairings
CHEESED TURKEY BURGER WITH APPLE-CURRANT GINGER CHUTNEY
Ingredients
Serves 8
8 oz (250 ml) fine grated Parmesan cheese
1½ cups (375 ml) shredded Mexican cheese blend
2 garlic clove, minced
1 medium onion, finely chopped
¼ cup (60 ml) old-fashioned oats
2 lg eggs, lightly beaten
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) salt
2 lbs (1 kg) lean ground turkey
8 thin sliced smoked gouda
8 cheese hamburger buns or your choice of bun
lettuce leaves
1 red onion, thinly sliced
HONEY MUSTARD SAUCE:
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) Dijon mustard
3 tbsp (45 ml) honey
¼ tsp (1 ml) cayenne pepper
2 tsp (10 ml) cider or white vinegar
APPLE GINGER CHUTNEY:
2 large Granny Smith Apples, peeled, cored and chopped ½-inch dice (.5 cm)
1 cup (250 ml) fine chopped onion
¾ cup (175 ml) cider vinegar
¾ cup (175 ml) firm packed dark brown sugar
½ cup (75 ml) currants or golden raisins
3 tbsp (45 ml) finely minced ginger
½ tsp (2 ml) dry mustard
½ tsp (2 ml) salt
½ tsp (2 ml) dried hot red pepper flakes
Instructions
- In a large mixing bowl, combine Parmesan and Mexican cheese, garlic, onion, oats, eggs, oregano, Worcestershire sauce, and salt. Crumble turkey over mixture and mix well, taking care not to overmix. Cover and refrigerate 15 minutes. Shape into 8 X ½-inch (0.5 cm) thick patties.
- Preheat a grill pan or barbecue to medium-high heat. Using longhandled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, uncovered, 6 to 8 minutes on each side or until juices run clear. Add a smoked gouda slice to each patty right before taking off the grill, about 1 minute to allow for melting.
- Slice and toast buns. Spread a dollop Honey Mustard Sauce on the bottom of the bun. Add lettuce leaves and red onion. Transfer cheese topped patty and dollop with Apple Ginger Chutney.
- To make HONEY MUSTARD SAUCE, Mix all ingredients until well blended.
- To make APPLE GINGER CHUHTNEY, Add all ingredients to a medium saucepan and cook over medium heat. Bring the mixture to a boil, stirring occasionally for 40 minutes, or until it has thickened. Spoon into a sterilized glass jars with a tight lid.
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
CROWN ROAST OF PORK WITH SAUSAGE, HERBS, APPLES AND NUTS
Ingredients
Serves 16
STUFFING
1 cup (250 ml) cubed sourdough bread
2 tbsp (30 ml) extra-virgin olive oil, plus extra, if needed
2 pork sausages, casings removed
1 red onion, peeled, halved and thinly sliced
2 large garlic cloves, sliced
½ cup (125 ml) fresh sage leaves, torn into pieces
¼ cup (60 ml) chopped walnuts
1 Honeycrisp apple, unpeeled, cored and diced
¼ cup (60 ml) cranberries, fresh or frozen, thawed
salt and freshly ground black pepper
ROAST
8 lb (4 kg) crown roast of pork, about 16 ribs, rib ends frenched
½ cup (125 ml) finely minced fresh rosemary
3 tbsp (45 ml) fennel seeds, crushed with a mortar and pestle
1 tbsp (15 ml) sea salt, plus extra
freshly ground black pepper
SAUCE
1 cup (250 ml) chicken stock
½ cup (125 ml) water
2 tbsp (30 ml) balsamic vinegar
1 tbsp (15 ml) brown sugar
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) tapioca starch (optional)
Instructions
- To make Stuffing, preheat oven to 325 F (170 C). Spread bread cubes in a single layer on a baking sheet. Bake in middle of oven for 15 minutes or until crisp and lightly golden.
- While bread is toasting, heat oil in a large, heavy-bottomed saucepan. Add sausage and stir-fry over medium heat, breaking up meat with a fork. Sauté until pork is crumbly and cooked through. Transfer to a large bowl and set aside.
- To saucepan, add onion, garlic, sage and nuts and sauté over medium-low heat, stirring often until onion softens. Add splash of oil, if needed. Add apple and cranberries and stir until slightly softened. Transfer to bowl with sausage and add toasted bread cubes. Fold together, using a large wooden spoon and season with salt and pepper, to taste.
- To make Roast, place crown roast of pork in a large roasting pan. Season inside cavity with salt and pepper. Mound prepared stuffing into cavity. In a small bowl, combine rosemary, fennel and salt. Stir, pressing ingredients together with back of a spoon to blend the natural herb oils with salt, to form a paste. Add a couple drops oil if mixture seems too dry. Using your fingertips, rub salted herb paste over outside of pork roast. Wrap tips of rib bones with foil to prevent burning. Cover stuffing in middle of roast loosely with a small dome of foil. Leave remaining roast exposed.
- Set oven rack in bottom third of oven. Bake roast until instant-read thermometer registers 155 F (68 C) when inserted into meat portion. Do not touch bones with thermometer or reading won’t be accurate. Roast should be fully baked after 2¼ to 2¾ hours. Remove from oven and transfer roast with stuffing intact to a heated carving platter. Cover loosely with foil and let rest for 15 to 20 minutes. Temperature of meat will rise to 160 F (71 C) as it rests. Meat will be slightly pink.
- To prepare Sauce, skim fat from pan drippings. Place roasting pan over 1 or 2 burners, depending on size of pan. Add all sauce ingredients and bring to a boil, stirring and scraping up brown bits from bottom of pan. Pour through a fine sieve into a small saucepan. Add salt and pepper, to taste. For a thicker sauce, sprinkle in a little tapioca starch and gently simmer a couple of minutes. Cover and keep warm over low heat until ready to serve.
- Remove all foil from roast. Carve roast into chops by cutting between ribs. Serve on a mound of stuffing with a little sauce drizzled over top. Roast is excellent served with your favourite vegetables and fluffy mashed potatoes.
Drink Pairings
EGGNOG BUTTER CAKE BARS
Ingredients
Serves about 80 bars
COOKIE BASE:
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) cream of tartar
½ tsp (2 ml) baking soda
¼ tsp (1 ml) salt
½ cup (125 ml) unsalted butter, at room temperature
¾ cups (175 ml) granulated sugar
1 large egg
¼ cup (60 ml) eggnog or milk
EGGNOG TOPPING:
¼ cup (60 ml) light corn syrup
¼ cup (60 ml) eggnog
1 vanilla bean, split in half, seeds scraped out
1 tbsp (15 ml) rum extract
¾ cup (175 ml) unsalted butter, at room temperature
1¼ cups (310 ml) granulated sugar, divided
¼ tsp (1 ml) salt
1 large egg
1¼ cups (310 ml) all-purpose flour, divided
1 ½ tsp (7 ml) ground cinnamon
½ tsp (2 ml) ground nutmeg
Instructions
- To make COOKIE BASE: Preheat oven to 350 F (180 C). Line a 9x13-inch (23 x 33 cm) baking pan with parchment paper and set aside. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt. Separately, cream together butter and sugar until pale and fluffy. Add egg and eggnog, mix until well incorporated. Add flour mixture and stir together until just combined. Dollop into prepared pan and spread evenly. Bake for 15 minutes before setting aside on a wire cooling rack.
- To make EGGNOG TOPPING: Whisk together corn syrup, eggnog, vanilla seeds and rum extract. Set aside.
- Cream together butter, 1 cup and 2 tbsp (280 ml) sugar and salt until pale and fluffy. Add egg and beat until well combined. Add a third of the flour and stir until just combined. Add half eggnog mixture and stir until just combined. Repeat adding flour and eggnog mixture until last of the flour has been incorporated. Dollop over cookie base and spread out evenly.
- In a bowl, whisk together remaining sugar, cinnamon and nutmeg. Sprinkle over entire surface of eggnog topping. Bake for 25 to 30 minutes. Eggnog topping should be lightly set and still jiggle under cinnamon crust. Cool completely at room temperature. Cut into 1-inch (2.5 cm) squares before serving. Eggnog bars will keep refrigerated for 1 week. Allow to come to room temperature before serving.
Drink Pairings
CLASSIC BELGIAN MUSSELS
Ingredients
Serves 4
1 tbsp (15 ml) butter
2 small shallots, peeled and thinly sliced
1 garlic clove, crushed
2 sprigs thyme
4 lbs (2 kg) mussels, scrubbed and debearded, discarding any that remain open when tapped
1½ cups (375 ml) Saison Dupont beer
salt and freshly ground pepper
½ cup (125 ml) crème fraîche
3 sprigs flat-leaf parsley, stems removed and leaves chopped
1 baguette, sliced
Instructions
- Melt butter in a large saucepan over medium heat. Add shallots, garlic and thyme and sweat until shallots are translucent.
- Add mussels, beer and a dash of salt and pepper. Cover with a tight-fitting lid and cook for 3 minutes.
- Remove lid and add crème fraîche. Cover with lid and cook for another 3 to 4 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Stir in parsley and taste broth before adding additional salt and pepper as mussels naturally release a salty broth.
- Serve in a large serving bowl with sliced baguette on side, for dipping.
Drink Pairings
FESTIVE FRUSTINGO BARS
Ingredients
Serves about 48 squares
1 cup (250 ml) golden seedless raisins
½ cup (125 ml) candied red cherries, coarsely chopped
½ cup (125 ml) candied ginger, coarsely chopped
1 cup (250 ml) chopped pecans, toasted
¾ cup (175 ml) blanched almonds, coarsely chopped
4 oz (125 g) finely chopped dark chocolate, about ¾ cup (175 ml)
2 tbsp (30 ml) golden corn syrup or liquid honey
2 tbsp (30 ml) fine dry bread crumbs
1 orange, zest only
½ tsp (2 ml) cinnamon
2 generous pinches freshly grated nutmeg
3 tbsp (45 ml) coconut oil
8 oz (250 g) dark chocolate, melted
Instructions
- Grease a 9 x 13-in (3.5 L) baking dish and line with parchment paper with ends overlapping edges. Preheat oven to 350 F (180 C).
- In a large bowl, combine raisins, candied cherries, ginger, nuts and chopped chocolate. Toss to mix. Drizzle with syrup or honey and gently toss to blend. Sprinkle with bread crumbs, orange zest, and seasonings. Gently toss to evenly distribute.
- Drizzle with oil and gently fold in. Transfer mixture to prepared baking pan. Firmly press mixture into even layer. Bake in centre of oven for 20 minutes.
- Remove and place pan on a rack and spread top with melted chocolate using a palate knife. Cool in pan on a rack. Then refrigerate for 3 hours or until cool and firm. Lift out of pan onto a cutting board and cut into approximately 48 squares with a serrated knife.
- Store in a tightly sealed container at room temperature for several days.
Drink Pairings
FARRO AND SHRIMP SALAD WITH SPARKLING VINAIGRETTE
Ingredients
Serves 6
SPARKLING VINAIGRETTE:
¼ cup (60 ml) semi-dry sparkling wine
1 garlic clove, minced
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) liquid honey
¼ cup (60 ml) grapeseed oil
¼ cup (60 ml) extra-virgin olive oil
salt and pepper, to taste
FARRO AND SHRIMP SALAD:
3 cups (750 ml) water
1½ cups (375 ml) uncooked farro
3 cups (750 ml) semi-dry sparkling wine
1 dried bay leaf
2 sprigs fresh parsley
1 strip of lemon zest, cut using a vegetable peeler
1 lb (500 g) large shrimp, deveined but with shell still on, size 16/20
3 ears of corn, husk removed
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter, at room temperature
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) chili powder
2 cups (500 ml) cherry tomatoes, halved
¼ cup (60 ml) fresh basil, roughly chopped
¼ cup (60 ml) fresh cilantro, roughly chopped
2 tbsp (30 ml) fresh mint, roughly chopped
Instructions
- To make SPARKLING VINAIGRETTE: In a blender combine sparkling wine, garlic, mustard, lemon juice, honey, ¼ cup (60 ml) grapeseed oil, extra-virgin olive oil and a good pinch of salt and pepper until well combined. Season with additional salt and pepper. Dressing may be made 2 days in advance and refrigerated until ready to use.
- To make SALAD: In a large saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally until tender, about 20 minutes. Remove from heat, uncover, fluff with a fork and set aside to cool. Farro can be made ahead and refrigerated in an airtight container for up to 2 days.
- While farro is cooking, prepare shrimp. In a large saucepan, stir to combine 3 cups (750 ml) sparkling wine with bay leaf, parsley and lemon zest and a good pinch of salt. Bring just to a boil over mediumhigh heat. Remove from heat, add shrimp and cover. Allow shrimp to steep in liquid until cooked through, about 5 minutes. Using a slotted spoon, remove shrimp and drain well. Refrigerate until cool before peeling and discarding shells. Keep shrimp refrigerated until ready to assemble salad.
- When ready to assemble, preheat grill or grill pan over medium-high heat. Brush corn with grapeseed oil and season with salt and pepper. Grill corn, turning frequently, about 5 to 8 minutes. Set corn aside to cool for a minute before spreading with butter. Combine smoked paprika with chili powder and sprinkle over buttered corn cobs.
- Place cooked farro in a large serving bowl and toss with ¼ cup (60 ml) Sparkling Vinaigrette. Add tomatoes, basil, cilantro and mint. Cut kernels off cobs and add to salad before gently tossing everything together. Top salad with poached shrimp and an additional drizzle of dressing. Serve Farro and Shrimp Salad with additional vinaigrette alongside, if desired.