DUCK BREAST WITH RHUBARB

Ingredients Instructions

Ingredients

Serves 4
RICH DUCK SAUCE:
1 whole duck carcass
4 tsp (20 ml) unsalted butter
2 tsp (10 ml) olive oil
2 tbsp (30 ml) chopped button mushrooms
½ yellow onion, finely diced
½ celery stalk, finely diced
½ small carrot, peeled and finely diced
2 juniper berries
1 orange, zest only
2 tsp (10 ml) brandy
3 tbsp + 1 tsp (50 ml) port
4 cups (1 L) brown chicken stock
1 sprig fresh thyme
2 tbsp (30 ml) whipping cream
DUCK BREAST WITH VEGETABLES AND RHUBARB:
¼ cup (60 ml) granulated sugar
⅓ cup (90 ml) water
2 stalks rhubarb, cut into 2-in (5 cm) pieces
2 small red beets, peeled
3 carrots, peeled and cut in half, lengthwise
2 tsp (10 ml) unsalted butter
1 duck breast, boned, skin on
seasonal herbs, for garnish

Instructions

  1. To make RICH DUCK SAUCE: Chop duck carcass into small pieces. Place in a large, heavy saucepan with butter and fry over medium heat, stirring often, until golden brown, about 10 minutes. Add oil, mushrooms, onion, celery, carrot, juniper berries, orange zest, brandy and port and bring to a boil. Reduce heat to medium and simmer uncovered, until reduced by half.
  2. Add chicken stock and thyme sprig and bring to a boil. Reduce heat to medium and simmer for 30 minutes. Strain sauce and return to saucepan. Continue to simmer, uncovered, until sauce is at desired thickness, or coats the back of a spoon. Stir in cream and remove from heat. Strain with a fine mesh and cover to keep warm.
  3. To make DUCK BREAST WITH VEGETABLES AND RHUBARB: Combine sugar and water in a small saucepan. Bring to a boil and stir until sugar is dissolved. Remove from the heat and stir in rhubarb. Set aside and steep for 10 minutes in a low oven set at 200 F (93 C). Then strain rhubarb and reduce the sugar water until syrup. Pour the syrup over rhubarb and set aside.
  4. Preheat oven to 350 F (180 C). Place beets in a small roasting pan, cover and bake for 20-30 minutes. On a separate roasting sheet, rub carrots with butter and bake for 7 minutes.
  5. Meanwhile, place duck breast fat-side down in a cold, dry, ovenproof frying pan. Sear duck skin over medium heat for 6 to 8 minutes or until skin is golden brown. Drain off rendered fat and save for another use, if desired. Turn breast and sear other side for 30 seconds. Turn breast fat side down again and place pan in preheated oven. Roast for 6 to 8 minutes or until breast is medium rare. Remove from pan and let rest for 5 minutes before serving.
  6. To serve, thinly slice duck breast. Place a couple slices on a heated serving plate alongside a couple wedges of roasted beets, a couple pieces roasted carrot and a generous spoon of poached rhubarb. Drizzle with a generous ladle of Rich Duck Sauce and garnish with seasonal herbs.
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Drink Pairings

CHICKEN AND ROASTED GARLIC PIZZA WITH BASIL OIL

Ingredients Instructions

Ingredients

Serves 6
PIZZA DOUGH:
2 cups (500 ml) all-purpose flour
1½ tsp (7 ml) quick-rising dry yeast
¾ tsp (4 ml) salt
¾ cup (175 ml) hot water (120° F / 49° C)
2 tsp (10 ml) extra-virgin olive oil
cornmeal, for dusting pizza pan
olive oil, for brushing
BASIL OLIVE OIL:
2 cups (500 ml) tightly packed fresh basil
¾ cup (175 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
salt and freshly ground black pepper
TOPPINGS:
1 boneless, skinless chicken breast
salt and freshly ground black pepper
3 tbsp (45 ml) olive oil, divided
4 large tomatoes, seeded and diced
4 strips bacon, cooked and chopped
½ yellow onion, shaved thinly into rings and separated
garlic cloves, roasted
⅓ cup (75 ml) capers, rinsed and drained
½ cup (125 ml) shaved Parmesan
2 cups (500 ml) arugula
Balsamic Reduction Sauce

Instructions

  1. To make PIZZA DOUGH: Pour flour, yeast and salt into a food processor and pulse to mix. With machine running, slowly pour in hot water and oil through feed tube. Process for 1 minute or just until a ball forms. Continue processing for 35 to 45 seconds to knead dough
  2. With floured hands, shape dough into a smooth ball. Place in large greased bowl, turning dough to grease all over. Cover and let rise in warm draft-free place until doubled, about 1 hour. Dough can be wrapped in a plastic bag and refrigerated for up to 8 hours, or frozen for up to a month. Thaw in refrigerator.
  3. To make BASIL OLIVE OIL: Blanch fresh basil in a saucepan with water and immediately drain and plunge into cold water. Drain and squeeze out excess water.
  4. Place in a blender with olive oil and whirl until smooth. Add lemon juice and salt and pepper to taste. Seal tightly in a glass bottle. Can be stored in refrigerator for several days.
  5. Bring dough to room temperature before using. Without punching it down, turn dough onto a lightly floured surface. It’s okay if dough deflates. Just don’t work it or knead it, because that will make stretching it more difficult.
  6. Preheat oven to 475 F (240 C). Roll out dough on a lightly floured surface to a 12 or 14-in (30 to 35 cm) round stretching edges with your fingertips. Place on a pizza pan lightly dusted with cornmeal. Brush top of dough with olive oil and bake in oven for 5 minutes. Remove. Set aside.
  7. Season chicken with salt and pepper. Heat 2 tbsp (30 ml) olive oil in frying pan over medium-high heat. Add chicken and lightly brown on both sides. Add a splash of water, cover and reduce heat to medium. Cook for 7 minutes or until chicken is cooked through. Remove and cut or shred into bite-sized pieces.
  8. Lightly brush pizza crust generously with Basil Olive Oil. Evenly scatter with cooked chicken, tomatoes, bacon, onion rings, roasted garlic, capers and half the Parmesan. Bake in preheated oven for 10 to 15 minutes or until done as preferred.
  9. Scatter with arugula and additional Parmesan. Drizzle with some Balsamic Reduction Sauce and a little more Basil Olive Oil.
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Drink Pairings

CHICKEN WITH PISTACHIO GREMOLATA

Ingredients Instructions

Ingredients

Serves 4
GRILLED CHICKEN:
1 lemon, zest and juice
¼ cup (60 ml) olive oil
2 garlic cloves, finely grated
1 tsp (5 ml) salt
1 pinch pepper
4 boneless chicken breasts, skin on
PISTACHIO GREMOLATA:
¼ cup (60 ml) flat-leaf parsley, finely chopped
10 mint leaves, finely chopped
10 basil leaves, finely chopped
½ garlic clove, finely grated
3 anchovies, packed in oil, finely chopped
1 tsp (5 ml) grainy mustard
2 tbsp (30 ml) champagne vinegar
2 tbsp (30 ml) olive oil
1 tsp (5 ml) liquid honey
2 tbsp (30 ml) toasted pistachios, roughly chopped
salt and freshly ground pepper, to taste
CREAMY CANNELLINI BEANS:
1 tsp (5 ml) olive oil
1 tsp (5 ml) butter
1 small leek, white part only, washed and thinly sliced
1 garlic clove, finely chopped
1 tsp (5 ml) salt
2 sprigs thyme
½ cup (125 ml) cherry tomatoes, halved
1 tsp (5 ml) champagne vinegar
3 tbsp (45 ml) white wine, such as Pinot Gris
1 x (398 ml) can cannellini beans, drained

Instructions

  1. To marinate chicken, in a large mixing bowl combine lemon, olive oil, garlic, salt and pepper. Add chicken and evenly coat in mixture. Cover and marinate overnight.
  2. Meanwhile, prepare PISTACHIO GREMOLATA: In a bowl, mix all ingredients together adding salt and pepper to taste. Cover and refrigerate.
  3. When ready to cook, bring chicken to almost room temperature, about 30 minutes before cooking. Brush barbecue grill with oil. Preheat grill to medium-high heat.
  4. While chicken is resting, prepare CREAMY CANNELLINI BEANS: Heat olive oil and butter in a medium-sized saucepan over medium heat. Add leek, garlic and salt and cook until leek has softened. Add thyme, cherry tomatoes, champagne vinegar, white wine and cannellini beans. Cover and cook for 15 to 20 minutes or until flavours have blended. Add salt and pepper to taste. Set aside and cover to keep warm.
  5. While beans are cooking, grill marinated chicken for 5 to 6 minutes on both sides, or until cooked through and juices run clear. Internal temperature should register 165 F (75 C) when tested with a meat thermometer.
  6. To serve, add a scoop of cannellini beans to a serving plate. Top with Grilled Chicken and Pistachio Gremolata. Serve alongside Grilled Asparagus with Modern Sauce Gribiche, if desired.
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Drink Pairings

Cumin-Roasted Carrots With Lemon Honey Yogurt Dressing

Ingredients Instructions

Ingredients

Serves Serves 8

Instructions

  1. Preheat oven to 450 F (230 C).
  2. Toss together carrots, orange juice, cumin, thyme, bay leaves and oil on a rimmed baking sheet. Season with a good pinch of salt and pepper. Roset tossing occasionally, until carrots are starting to caramelize and are fork tender, 30 to 35 minutes.
  3. Remove bay leaves and set aside while preparing dressing.
  4. In medium-sized bowl whisk together yogurt, tahini, lemon juice, lemon zest, honey and chopped cilantro. Season to taste with salt and thin to desired consistency with water.
  5. To serve, place carrots on serving platter and drizzle with some of the Lemon Honey Yogurt Dressing.
  6. Garnish carrots with extra cilantro leaves and serve with remaining dressing.
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Drink Pairings

FIG AND PROSCIUTTO ROLL-UPS

Ingredients Instructions

Ingredients

Serves 24 to 36 rolls
12 slices prosciutto, not too thin
4 oz (125 g) goat’s cheese, at room temperature
1 cup (250 ml) lightly packed baby spinach leaves
6 large fresh figs, such as kadota figs, or 12 large dried figs, thinly sliced
¼ cup (50 ml) shredded Parmesan
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
1 tsp ( 5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) minced Italian parsley

Instructions

  1. Lay a strip of plastic wrap on work surface. Place two slices prosciutto side by side.
  2. Stir goat’s cheese in a bowl until creamy. Lightly spread goat’s cheese evenly over slices making sure to spread cheese to the edges for sealing. Arrange spinach leaves over cheese, then sliced figs, dividing and spacing evenly. Sprinkle with Parmesan. Sprinkle with pepper.
  3. Gather up plastic wrap and gently but firmly roll up prosciutto, jelly roll fashion. Tuck rolls seam-side down and place in a square pan. Overwrap with plastic and refrigerate.
  4. To serve, cut rolls crosswise in half or into 3 even-sized rolls. Transfer to serving platter.
  5. Combine olive oil, Dijon and lemon juice in a squeeze bottle with a small spout. Shake well to blend. Dot over top of prosciutto rolls. Garnish with parsley and serve.
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Drink Pairings

CROQUEMBOUCHE

Ingredients Instructions

Ingredients

Serves 8
1 x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
SALTED CARAMEL PASTRY CREAM:
¾ cup (175 ml) granulated sugar, divided
¼ cup (60 ml) water
2 cups (500 ml) whole milk
¼ cup (60 ml) cornstarch
6 large egg yolks
2 tbsp (30 ml) butter
1 tsp (5 ml) vanilla
¼ tsp (1 ml) fleur de sel or sea salt
CARAMEL SAUCE/ SPUN SUGAR GARNISH:
⅔ cup (150 ml) water
2 cups (500 ml) granulated sugar
2 tbsp (30 ml) corn syrup
one 4 x 8-in (10 x 20 cm) Styrofoam cone

Instructions

  1. Prepare BASIC CHOUX PASTRY as per Master Recipe. Once puffs have cooled, make a small incision in bottom of each.
  2. Prepare the SALTED CARAMEL PASTRY CREAM: In a medium-sized, heavybottomed saucepan, combine ½ cup (125 ml) sugar and the water. Over mediumlow heat, cook until caramelized and deep amber in colour, 8 to 10 minutes.
  3. Meanwhile, heat milk in separate saucepan or in microwave until hot, but not boiling.
  4. Remove saucepan with sugar syrup from heat and whisk in milk in a slow, steady stream. Return saucepan to low heat and stir until smooth. Remove and set aside.
  5. Meanwhile, in a medium-sized bowl, whisk together cornstarch and ¼ cup (60 ml) sugar. Whisk in egg yolks. Continue whisking while adding prepared hot caramel mixture in a thin, steady stream.
  6. Transfer mixture back to saucepan and heat, whisking constantly, over medium heat for 2 to 3 minutes, or until it thickens and just comes to a boil. Immediately strain through a fine meshed sieve into a clean bowl and stir in butter, vanilla and salt. Cover with plastic wrap, pressing wrap directly onto surface, and refrigerate until needed.
  7. Fill a pastry bag fitted with a small round tip (Wilton 71) with Salted Caramel Pastry Cream. Insert tip into each puff and fill with cream. Set puff aside on a large cookie sheet as they are filled.
  8. Wrap Styrofoam cone with parchment paper and place pointedside up on sheet of parchment paper.
  9. To make a CARAMEL SAUCE: Combine ⅔ cup (150 ml) water, sugar and corn syrup in a heavy-bottomed medium-sized saucepan and boil over medium-high heat until amber in colour. Do not mix. Remove from heat and place saucepan in larger bowl of hot water to keep from hardening too fast. Dip side of each puff into caramel and stick puffs together in a pyramid around prepared cone.
  10. To make SPUN SUGAR GARNISH: Cut looped ends of a wire whisk with a wire cutter or use 2 forks held facing each other and dip ends into caramel sauce. Wave caramel back and forth over a parchment-lined box, allowing strands to fall in long, thin threads over sides. Take strands and wrap over Croquembouche.
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Drink Pairings

EL CAESAR

El Caesar puts a fiery Mexican twist on the Canadian classic. This bold cocktail swaps vodka for smooth tequila, brightens the mix with fresh lime juice, and turns up the heat with a serrano chili pepper. It's a vibrant fusion of spice, citrus, and savoury depth. Perfect for those who like their Caesars with a kick.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) El Jimador Tequila Blanco
1 oz (30 ml) fresh lime juice
1 pinch of salt
1 pinch of pepper
Clamato juice, to taste
1 dash Worcestershire sauce
1 serrano chili pepper

Instructions

  1. In a lowball glass, combine El Jimador Blanco and lime juice. Add salt, pepper, Worcestershire sauce and Clamato juice, to taste. Stir to mix. Cut serrano in half, lengthwise, and add to glass. Add ice and serve.
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Featuring

BROWN BUTTER AND SALTED CARAMEL LAYER CAKE

Ingredients Instructions

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

  1. 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.
  2. 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.
  3. To make CAKES: In a medium bowl, whisk together flour and baking powder. Set aside.
  4. In a glass measuring cup, stir together milk, almond extract, if using, and vanilla extract. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Cover cake with remaining icing and chill again for at least another hour.
  10. Pour caramel over top of chilled cake, allowingittodripoverthesides.Return cake to refrigerator for at least 30 minutes to set caramel.
  11. Remove cake from fridge at least 30 minutes before serving. Garnish with a light sprinkle of sea salt over top before slicing and serving.
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Drink Pairings

BLACK FOREST CUPCAKES WITH KIRSCH CHERRIES

Ingredients Instructions

Ingredients

Serves 24 cupcakes
CUPCAKES:
2 cups (500 ml) granulated sugar
1 cup (250 ml) all-purpose flour
¾ cup (180 ml) cake and pastry flour
¾ cup (180 ml) unsweetened cocoa
1½ tsp (7 ml) baking powder
1½ tsp (7 ml) baking soda
1 tsp (5 ml) kosher salt
1 cup (250 ml) milk
½ cup (125 ml) melted butter, plus extra for greasing pans
2 whole eggs, whisked
2 tsp (10 ml) kirsch
1 cup (250 ml) boiling water
MARINATED CHERRIES:
1 cup (250 ml) fresh cherries, pitted
¼ cup (60 ml) granulated sugar
2 tsp (10 ml) kirsch
CHANTILLY CREAM:
1 cup (250 ml) whipping cream
¼ cup (60 ml) granulated sugar
¼ vanilla bean, seeds scraped

Instructions

  1. Preheat oven to 350 F (180 C). Line 2 muffin tins with paper liners or generously grease muffin tins with butter.
  2. To make CUPCAKES: In a large bowl, combine sugar, flours, cocoa, baking powder, baking soda, and salt. Sift together to blend.
  3. In a separate bowl, combine milk, melted butter, eggs and kirsch. Whisk until combined.
  4. Whisk milk mixture into dry ingredients until no lumps remain. Gradually whisk in boiling water until blended.
  5. Ladle equal amounts into prepared muffin tins, each about ¾ full. Bake for 15 to 20 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Rotate pans halfway through baking. Once done, remove from oven and thoroughly cool in tins on a rack before removing.
  6. While cupcakes are baking, place cherries in a bowl with sugar and kirsch. (You should have at least 24 cherries.) Stir to evenly blend. Marinate at room temperature for 1 hour or refrigerate overnight.
  7. Drain juice from cherries into a small, heavy-bottomed saucepan, reserving cherries. Gently boil juice over medium heat, reducing it to a syrupy consistency, about five to ten minutes. Remove from the heat and set aside to cool.
  8. To make CHANTILLY CREAM: In an electric stand mixer fitted with a wire whisk, beat whipping cream in a chilled bowl until soft peaks begin to form. Gradually beat in sugar and vanilla seeds until medium peaks form.
  9. Drizzle cooled cherry syrup over whipped cream and gently stir together, creating swirls of cherry syrup in cream.
  10. Pipe or dollop cherry cream onto each cupcake and garnish with a reserved, marinated cherry.
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Drink Pairings

CANTONESE ROAST CHICKEN

Ingredients Instructions

Ingredients

Serves 4 to 6 as part of a multi-course meal
HOISIN ORANGE-GINGER SAUCE:
¾ cup (175 ml) hoisin sauce
3 tbsp (45 ml) rice vinegar
½ cup (125 ml) freshly squeezed orange juice
1 tsp (5 ml) finely minced ginger
2 green onions, minced
2 tbsp (30 ml) sesame oil
sea salt and freshly ground black pepper
GINGER SOY DIPPING SAUCE:
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) minced ginger
2 tbsp (30 ml) minced green onion
2 tsp (10 ml) sesame oil
1 tsp (5 ml) sugar
CANTONESE ROAST CHICKEN:
1 large whole roasting chicken, about 6½ lbs (3 kg), cleaned thoroughly and dried
2 tbsp (30 ml) Chinese rice wine vinegar
4 tbsp (60 ml) Shao-Hsing wine or sherry
2 ½ tsp (12 ml) salt
¼ tsp (1 ml) white pepper
¼ tsp (1 ml) Chinese 5 spice, optional
6 garlic cloves, thinly sliced
1 large slice ginger, lightly smashed
2 green onions, quartered, white portions only, lightly smashed
1 cup (250 ml) water
cilantro sprigs and sliced green onion, for garnish

Instructions

  1. To make HOISIN ORANGE-GINGER SAUCE: In a mixing bowl, whisk together all ingredients and season to taste. Cover and set aside to develop flavours.
  2. To make GINGER SOY DIPPING SAUCE: Mix all ingredients together in a bowl and allow to infuse for 15 minutes before serving.
  3. To make CANTONESE ROAST CHICKEN: Preheat oven to 425 F (220 C). Place chicken in a roasting pan and rub all over with rice vinegar, then with rice wine. Sprinkle with salt, then with white pepper. Place 2 to 3 slices of garlic on chicken at random, between the skin and the meat. Place ginger, green onions, and 2 more garlic slices in the chicken cavity. Place chicken on a rack in roasting pan, breast-side up, and dot with a couple slices of garlic. Add water to roasting pan.
  4. Place the chicken in oven and roast for 10 minutes. Lower temperature to 375 F (190 C) and roast for 30 minutes. Remove from oven, turn over and dot with remaining garlic slices. With a fork, pierce the skin all over. Return chicken to the oven and roast for 30 minutes. Turn chicken over again, breast side up, and pierce skin to ensure fat runs off. Lower oven to 350 F (180 C) and roast for 30 to 40 minutes more.
  5. Remove from oven and allow to rest 10 minutes before serving. Chop into 2-in (5 cm) bone-in pieces, garnish with cilantro and green onion and serve with dipping sauces.
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