APRICOT ALMOND BUTTER BARS
Ingredients
Serves 16 large bars
2 cups (500 ml) large flake, old-fashioned rolled oats
½ cup (125 ml) slivered almonds
½ cup (125 ml) coarsely chopped hazelnuts
2 tbsp (30 ml) each flaxseeds, sesame seeds
2 cups (500 ml) unsweetened puffed whole grain cereal
⅔ cup (150 ml) dried currants
⅔ cup (150 ml) chopped dried apricots
½ cup (125 ml) chopped seedless raisins
½ cup (125 ml) creamy almond butter
⅓ cup (75 ml) light brown sugar
½ cup (125 ml) honey
1 tsp (5 ml) vanilla extract
½ tsp (2 ml) fine sea salt
Instructions
- Position baking rack in centre of oven. Preheat to 350 F (180 C). Butter a 9 x 13-in (3.5 L) baking pan. Set aside.
- In a large mixing bowl, combine oats, almonds, hazelnuts, flaxseeds and sesame seeds. Spread evenly over a large baking sheet. Bake until oats are lightly golden and nuts are fragrant, 8 to 10 minutes, stirring to mix halfway through. Transfer to a large mixing bowl to cool. Add puffed cereal, currants, apricots and raisins. Toss to combine.
- In a medium-sized saucepan, combine almond butter, brown sugar, honey, vanilla and salt. Heat over medium-low, stirring frequently, until mixture is emulsified and bubbling slightly, 5 minutes.
- Immediately pour mixture over dry ingredients and mix well to coat. Transfer to buttered baking pan. Coat hands with canola oil or butter and press mixture down firmly, making an even layer. Refrigerate uncovered until firm, about 1 hour. Cut into bars.
Drink Pairings
BISON TARTARE
Ingredients
Serves 4
BISON:
2 Vidalia onions, peeled, coarsely chopped
1 cup (250 ml) water
12 oz (375 g) bison eye of round, trimmed, cleaned of sinew
2 or 3 tbsp (30 or 45 ml) canola oil
salt and freshly ground black pepper, to taste
lemon juice, to taste
fresh nasturtium leaves, for garnish
ARTICHOKE:
1 large artichoke
1 lemon, juice only
4 cups (1 L) celery juice
¾ cup (175 ml) green onion juice
1¼ cups (300 ml) lemon juice
1 tbsp (15 ml) kosher salt
PUFFED BARLEY:
1 cup (250 ml) pearl barley
4 cups (1 L) water
8 cups (2 L) canola oil
salt and freshly ground pepper, to taste
GREEN BÉARNAISE SAUCE:
2 eggs
¼ cup (60 ml) water
⅔ cup (150 ml) brown butter
1 tbsp (15 ml) lemon juice
salt, to taste
1 cup (250 ml) lightly packed fresh tarragon
1 cup (250 ml) lightly packed baby spinach
BUTTERMILK VINAIGRETTE:
1 cup (250 ml) buttermilk
1 cup (250 ml) canola oil
¼ cup (60 ml) lemon juice
kosher salt
Instructions
- To prepare BISON: In a blender combine chopped onion and water. Purée until smooth. Transfer to a large bowl. Cut bison into 1-in (2.5 cm) thick slices and submerge into onion purée turning pieces a couple of times to coat. Cover tightly and refrigerate overnight.
- The next day, rinse slices and pat dry. Heat a large, heavybottomed frying pan over high heat. Should be large enough to hold a couple or more slices in a single layer. Once pan is piping hot, add oil and a couple of bison slices. Quickly sear all sides until bison is dark brown. Remove cooked slices to cooling rack over a baking sheet. Wipe pan clean with a dry cloth, add more canola and repeat searing with remaining bison. Place on cooling rack over baking sheet in refrigerator to cool completely. Once cooled, cut bison roughly into tiny dice, about ⅛-in (0.25 cm). Place on a double layer of paper toweling in a tightly covered container and refrigerate until ready to assemble.
- To prepare ARTICHOKE: Trim artichoke leaves down to pale yellow heart. Scoop out fuzzy choke with a spoon and discard. Reserve artichoke heart in 4 cups (1L) water and juice of 1 lemon while assembling cooking sauce.
- In a saucepan, combine celery juice, green onion juice, 1¼ cups (300 ml) lemon juice and salt. Bring to a boil. Add artichoke heart and simmer gently for 20 minutes or until a sharp knife is easily inserted into bottom. Remove artichoke from sauce and refrigerate both sauce and artichoke separately.
- Once cold, quarter heart and thinly slice. Marinate cooled slices in reserved sauce in refrigerator. Set aside until ready to assemble.
- To make PUFFED BARLEY: Combine barley and water in a medium-sized heavy saucepan. Bring to a boil, cover with lid slightly ajar, reduce to simmer and cook barley for 50 minute to 1 hour or until completely soft and cooked. Strain barley through a colander and rinse with cold running water. Once water runs clear, rest barley in colander over bowl to drain.
- Preheat oven to 175 to 200 F (80 to 95 C). Spread thoroughly drained barley on a parchment paper-lined baking sheet into a thin layer. Place in low oven to dry and harden, 6 hours. Check occasionally to make sure oven is not too warm.
- When barley is dried, heat canola oil in a large heavy stock pot until it reads 375 F (190 C) on a candy thermometer. Reduce heat to medium-low to keep oil temperature steady. Line a baking sheet with paper towel.
- Working in tablespoon-sized batches, drop spoonsful of barley into pot to puff, only a few at a time. As soon as they puff, remove with a slotted spoon to baking sheet to drain. Season with salt. Repeat until all barley is fried. Set aside to cool. Puff can be made ahead and stored in a tightly covered container at room temperature for up to a day once cooled.
- To make GREEN BÉARNAISE SAUCE: Cook eggs in simmering water for 5 minutes. They should be very soft and barely cooked. Peel then place in a blender with ¼ cup (60 ml) room temperature water. Whirl at low speed to blend. Warm brown butter in a small saucepan to 140 to 160 F (60 to 70 C) and transfer to a cup with a spout.
- With blender running, gradually pour in warm brown butter in a slow, steady, very thin stream. Increase speed of blender as liquid thickens. Then add tarragon and spinach and blend until smooth. Add lemon juice and a couple pinches of salt to taste. Reserve at room temperature until ready to assemble.
- To make BUTTERMILK VINAIGRETTE: Combine ingredients in a blender and whirl until smooth. Store in a tightly covered container in refrigerator until ready to use. Whisk briskly before using.
- To assemble Bison Tartare, combine drained and sliced artichoke with diced bison. Drizzle with half the Buttermilk Vinaigrette. Toss to coat. Season with salt and fresh lemon juice, to taste. Spoon 4 tbsp (60 ml) Green Béarnaise Sauce into centre of 4 chilled serving plates. Press Tartare into a ring or mould and turn out gently into centre of each plate. Garnish with 2 tbsp (30 ml) puffed barley and a generous amount of fresh nasturtium leaves.
Drink Pairings
ACORN SQUASH WITH KALE PESTO
Ingredients
Serves 8
¼ cup (60 ml) pistachios
¼ cup (60 ml) natural almonds
¾ cup (175 ml) firmly packed arugula
½ cup (125 ml) lightly packed fresh parsley
1 cup (250 ml) firmly packed, chopped kale
1 tbsp (15 ml) each fresh thyme and oregano
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) lemon juice
3 garlic cloves, minced, divided
¾ cup (175 ml) grated Parmesan, divided
¾ cup+1 tbsp (190 ml) extra-virgin olive oil, divided
salt and pepper, to taste
2 medium acorn squash
⅓ cup (75 ml) panko bread crumbs
Instructions
- Preheat oven to 350 F (180 C). Place pistachios and almonds on a baking sheet and toast in oven until fragrant, 8 minutes. Set aside to cool.
- Increase oven heat to 400F (200C). Add cooled nuts to a food processor and process until broken into small pieces. Add arugula, parsley, kale, thyme and oregano and continue to process, pulsing until it begins to break down. Add lemon juice and zest, 1 minced garlic clove and 1⁄2 cup (125 ml) Parmesan. Process until well combined and a chunky paste forms. With food processor running, add 3⁄4 cup (175 ml) oil in a thin stream until incorporated. Season to taste with salt and pepper. Set half the pesto aside and store remaining for another use.
- Halve the squash, scoop seeds out and discard. Cut squash halves crosswise into 3⁄4-in (2 cm) slices.
- In a large bowl, toss together squash with remaining 2 minced garlic cloves, 1⁄4 cup (60 ml) Parmesan, 1 tbsp (15 ml) oil and panko bread crumbs. Lay squash in a single layer on 2 parchment-lined baking trays and season lightly with salt and pepper. Bake until golden brown and tender, 30 minutes. Once cooked, generously brush squash with half the reserved pesto before transferring to a serving plate. Serve warm.
Drink Pairings
BISON TENDERLOIN WITH SEASONAL VEGETABLES
Ingredients
Serves 4
YAM PURÉE:
1 lb (500 ml) yams or sweet potatoes
2 tbsp (30 ml) butter
3 tbsp (45 ml) whipping cream
⅛ tsp (0.5 ml) smoked paprika
¼ tsp (1 ml) salt
1 pinch of cayenne
GINGER AND MAPLE SYRUP-GLAZED HEIRLOOM CARROTS:
1 lb (500 g) baby heirloom carrots
½ tbsp (7 ml) olive oil
¼ tsp (1 ml) sea salt
1 tbsp (15 ml) butter
1 tsp (5 ml) finely minced peeled ginger root
½ tbsp (7 ml) pure maple syrup
BISON TENDERLOIN:
6 tbsp (90 ml) butter, softened
1 garlic clove, finely minced
1 tsp (5 ml) each finely chopped fresh tarragon, chives and thyme
2 tsp (10 ml) fine sea salt
1 tsp (5 ml) freshly ground black pepper
4 x 8 oz (1 kg) bison fillets, each 1½-in (4 cm) thick
2 tbsp (30 ml) canola oil
SAUTÉED BRUSSELS SPROUTS LEAVES:
1 lb (500 ml) large Brussels sprouts
1 tbsp (15 ml) olive oil
¼ cup (60 ml) chopped shallots
1 tsp (5 ml) chopped fresh thyme leaves
salt and freshly ground black pepper
Instructions
- To make the YAM PURÉE: Preheat oven to 400 F (200 C). Place rack in middle of oven and line a baking pan with foil. Prick potatoes all over with a fork. Place in prepared baking dish and bake until tender, about 1 hour.
- When cool enough to handle, peel skin and remove any eyes. Cut into 2-in (5 cm) pieces, place in a mixing bowl with remaining Purée ingredients. Whip with an electric mixer until smooth. Cover and set aside. Purée can be made ahead and reheated.
- Increase oven temperature to 475 F (240 C). Toss carrots with olive oil and sea salt until evenly coated. Place on a baking sheet lined with parchment paper or foil. Roast for 10 minutes.
- Heat butter, ginger and maple syrup in a small saucepan. Mix well. Drizzle over carrots on baking sheet and stir to coat. Return carrots to oven and roast another 8 minutes or until golden brown and tender. Remove from oven, cover and set aside to keep warm.
- Reduce oven temperature to 350F (180C). In a small bowl make a herbed butter, mixing together butter, garlic, tarragon, chives and thyme. Season with salt and pepper. Cover with plastic wrap and chill until ready to serve.
- Mix together sea salt and pepper. Rub mixture on bison fillets to season. Heat oil in a large ovenproof frying pan over high heat. Add fillets and sear, 2 minutes per side. Transfer pan to oven and cook, 5 minutes for rare, 7 minutes for medium- rare. Remove and cover loosely with foil. Allow to rest 8 minutes before serving. Garnish fillets with flaked sea or coarse salt.
- While tenderloin is resting, prepare sprouts. Rinse and drain and cut about 1⁄4-in (1 ml) off stem end of each. Then begin peeling leaves. Discard cores. Rinse leaves in cold water and drain well, set aside.
- Place a large frying pan over medium-high heat. When hot, add oil, shallots, sprout leaves and thyme. Stir until leaves are bright green and slightly wilted but still crunchy, 3 minutes. Add salt and pepper to taste.
- Serve tenderloin with YamPurée, GlazedCarrots, Sautéed Sprouts and a generous dollop of Herbed Butter on tenderloins.
Drink Pairings
ARTICHOKE, ASPARAGUS AND PEA RISOTTO
Ingredients
Serves 4 to 6
½ lb (250 g) asparagus, trimmed and cut into 1-in (2.5 cm) pieces
1 cup (250 ml) frozen baby peas
2 large trimmed artichoke hearts, soaked in lemon water and cut into small wedges
4 tbsp (60 ml) unsalted butter, divided
½ cup (125 ml) finely chopped shallots
1 lemon, zest and juice only
2 cups (500 ml) Italian Arborio rice
1 cup (250 ml) dry white wine
6 cups (1.5 L) chicken stock, kept hot
¼ cup (60 ml) fresh grated Parmesan
sea salt and freshly ground pepper, to taste
Instructions
- Bring a small saucepan of water to a boil and add asparagus to blanch, 1 to 2 minutes, until tender but still firm. Drain and set aside. Repeat with peas. Drain and set aside. Repeat with artichoke hearts and set aside.
- Heat 3 tbsp (45 ml) of the butter in a large skillet or saucepan. When butter starts to foam, add the shallots and sauté until they start to colour, 3 to 4 minutes. Add the lemon zest, juice and rice and stir until the grains are well coated, about 1 minute. Add wine and stir until almost reduced. Add about ½ cup (125 ml) of hot stock, or just enough to barely cover rice. Cook, stirring, until liquid has almost been absorbed. Continue adding stock and repeat cooking, for about 15 minutes. The rice should be tender but still a bit firm.
- Add reserved asparagus, peas and artichoke hearts, and season to taste with salt and pepper. Add remaining butter and the cheese. Mix quickly for 1 to 2 minutes until butter and cheese have melted and been absorbed. Taste and adjust seasoning. Serve immediately with additional grated Parmesan.
Drink Pairings
CAKE POP WEDDING CAKE
Ingredients
Serves about 171 cake pops
CAKE TIERS:
2½ lbs (1.125 kg) vanilla fondant, divided
icing sugar, for rolling
1 round Styrofoam cake dummy, 5 x 4-in (13 x 10 cm)
1 round Styrofoam cake dummy, 7 x 4-in (18 x 10 cm)
1 round Styrofoam cake dummy, 9 x 4-in (23 x 10 cm)
½ cup (125 ml) clear gel
1 x 12-in (30 cm) foil-covered cake holder
CAKE POPS:
1 cup (250 ml) unsalted butter, divided, plus extra for rolling
4 x 250 g bags white regular-sized marshmallows, divided
1 tsp (5 ml) vanilla extract, divided
16 cups (4 L) crisp rice cereal, divided
8 cups (2 L) crisp rice cereal, ground into fine crumbs in a food processor, divided
10 x 3-in (25 x 8 cm) square Styrofoam cake dummy
5 lbs (2.25 kg) white chocolate melting wafers, divided
½ cup (125 ml) orange chocolate wafers
¼ cup (60 ml) lemon chocolate wafers
175 sturdy 3-in (8 cm) toothpicks
fresh flowers, for garnish
Instructions
- Take ¼ of the fondant and gently knead with your hands to make it pliable. Roll out on a countertop, lightly dusted with icing sugar, into a round large enough to wrap top and sides of 5-in (13 cm) Styrofoam round. Brush top edge and bottom sides of Styrofoam with some of the gel to hold fondant in place when applied. Gently lay fondant over top and lightly press top and sides to Styrofoam being careful not to tear it. Trim off the excess. Set aside.
- Taking half of the remaining fondant, repeat as above, rolling fondant into a round large enough to cover the 7-in (18 cm) Styrofoam round. Set aside.
- Knead remaining fondant and repeat as above, rolling into a round large enough to fully cover the 9-in (23 cm) Styrofoam round. Place on a 12-in (30 cm) foil-covered round cake holder. Brush a little gel on top of 9-in (23 cm) and 7-in (18 cm) rounds and stack cakes together creating a 3-tiered cake. Cover and store in a cool, but non-humid room until ready to apply Cake Pops. Can be made ahead and stored for a couple of days.
- Each Cake Pop is 1½-in (3 m) in diameter. For the bottom tier you will need about 72 cake pops; for the middle tier about 54 cake pops; and for the small tier you will need about 45 cake pops. Each tier will hold 3 rows of cake pops.
- Make Cake Pop mixture in two batches. Melt ½ cup (125 ml) butter in a very large saucepan. Stir in two 250 g bags of marshmallows and cook, stirring continually over medium heat, until melted. Remove from heat and stir in half the vanilla and 8 cups (2 L) rice cereal. Stir together using a large wooden spoon until blended. Sprinkle with 4 cups (1 L) ground rice cereal and stir in until evenly distributed.
- Lightly grease palms with extra melted butter. Roll mixture into 1½-in (3 cm) balls and place in a foil pan. When all mixture has been rolled into balls, cover and place in freezer. Repeat process, making second batch of Cake Pops from remaining ingredients. Cover and freeze until ready to coat with chocolate. You should have a total of 171 Cake Pops. They can be made ahead and frozen for a couple of weeks.
- To coat Cake Pops, clear a space in your freezer for the Styrofoam square. Place a bowl over a saucepan with water. Bring water to a boil then reduce to simmer. Make sure bottom of bowl doesn’t touch the water. Add 2½ cups (625 ml) white chocolate wafers and stir until melted. Stir in orange chocolate wafers, adding just enough to achieve desired peach colour.
- Take some Cake Pops from the freezer. Poke with a toothpick and dip into melted chocolate to fully coat. Hold over bowl until it ceases to drip. Dip 24 balls in peach-coloured chocolate and press toothpicks into Styrofoam square. Place in freezer to firm, about 5 minutes.
- Repeat dipping Pops with a second coating of chocolate to make them smooth. Freeze until they are firm enough to press toothpicks into Cake Tiers without smudging chocolate. Press the first 24 peach-coloured chocolate dipped Cake Pops evenly around the very bottom of the largest fondant-covered tier. Repeat with another row of 24 Cake Pops, adding more white chocolate to the bowl, lightening the colour of the rows as you build. Continue double-dipping Cake Pops, freezing and pressing into cake tiers. As you near the top of the second tier, gradually add some yellow chocolate wafers to the melted chocolate.
- When cake is fully assembled, lightly drape in plastic wrap and store at room temperature overnight. To display and serve, transfer to a cake platter and garnish with fresh flowers.
Drink Pairings
APRICOT-ALMOND PASTRY SLICES
Ingredients
Serves 10 to 12
PASTRY:
¾ cup (175 ml) cold, unsalted butter
2¼ cups (560 ml) all-purpose flour, sifted
¼ cup (60 ml) granulated sugar
½ tsp (2 ml) salt
¼ tsp (1 ml) baking powder
4 to 6 tbsp (60 to 90 ml) ice water
1 tbsp (15 ml) apple cider vinegar
1 egg, whisked
FILLING:
4 cups (1 L) fresh apricots, halved and pitted
⅓ cup (75 ml) fresh orange juice
½ cup (125 ml) apricot preserves
¼ cup (60 ml) light brown sugar
1 tbsp (15 ml) unsalted butter
½ lemon, zest only
2 tsp (10 ml) tapioca starch or cornstarch
¼ tsp (1 ml) almond extract
1 cup (250 ml) sliced almonds, toasted
TOPPING:
½ cup (125 ml) sifted icing sugar
1 to 2 tbsp (15 to 30 ml) whole milk or cream
½ tsp (2 ml) vanilla
Instructions
- To make PASTRY: Cut butter into cubes and freeze for 30 minutes. In a large zip-lock bag combine flour, granulated sugar, salt and baking powder. Stir and freeze, at least 30 minutes. Place ice-cold flour in food processor with metal blade. Add two thirds of frozen butter and pulse until mixture resembles coarse meal. Add remaining butter and pulse until frozen butter is the size of small peas. Add 4 tbsp (60 ml) ice water and vinegar and pulse a few times. If mixture does not hold together when pinched, add remaining water. Turn dough out onto a clean work surface and gather it together. Flatten slightly into a large disk. Tightly seal in plastic wrap and refrigerate for 2 hours or preferably overnight. Can be refrigerated for several days.
- In a medium-sized saucepan combine FILLING ingredients except for tapioca starch, almond extract and almonds. Stir gently over medium heat for about 10 minutes or until apricots are very soft. Remove from heat. Sprinkle with starch, almond extract and three quarters of the sliced almonds. Stir in and set aside to cool. Can be made day ahead, if desired. Cover and refrigerate.
- To make pie, preheat oven to 375 F (185 C). Line a baking sheet with parchment paper. On a lightly floured surface, using a floured rolling pin, roll dough into a 12 x 18-in (30 x 45 cm) rectangle. Trim to 11 x 16-in (28 x 40 cm).
- Using a long thin spatula, transfer pastry to lined baking sheet. Turn baking sheet so long side is facing you. Brush edges of pastry with whisked egg. Spread filling evenly over bottom half of long side leaving a ½-in (1.25 cm) border. Fold top horizontal half over filling towards you. Press edges of pastry to seal. Press lightly along edges with tines of a fork to secure. Brush entire surface with remaining egg. Using a paring knife, slash surface with 5 small steam vents.
- Bake in centre of preheated oven for 45 to 55 minutes or until golden brown. Transfer baking sheet to rack to cool.
- In a measuring cup, combine TOPPING ingredients. Stir until smooth, adding just enough milk to make it pourable but not too runny. Drizzle in a zigzag pattern over top and sprinkle with remaining toasted almonds. Let rest and settle for about 2 hours before slicing and serving. Best eaten at room temperature day it’s made.