BAKED ITALIAN RICOTTA CINNAMON CHEESECAKE IN A WALNUT CRUST
Ingredients
Serves 12
FILLING:
2 x 400 g containers full-fat ricotta
1 cup (250 ml) granulated sugar
2 tbsp (30 ml) panko bread crumbs
2 x 8 oz (250 g) packages full-fat cream cheese, at room temperature, cubed
2 large eggs, at room temperature
1 lemon, zest and juice
2 tsp (10 ml) vanilla extract
⅛ tsp (0.5 ml) kosher salt
CRUST:
1½ cups (375 ml) coarsely ground walnuts
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) cinnamon
¼ tsp (1 ml) kosher salt
3 tbsp (45 ml) butter, melted
TOPPING:
3 tbsp (45 ml) icing sugar, sifted
2 tsp (10 ml) cinnamon
chopped walnuts, for garnish
Instructions
- For FILLING: Place ricotta in a large, fine-meshed sieve set over a large bowl. Let drain for 30 minutes to 1 hour.
- While ricotta drains, prepare crust. Preheat oven to 350 F (180 C). Spray sides and bottom of an 8-in (20 cm) springform pan with cooking spray. Line with parchment paper. In a food processor, pulse ground walnuts, sugar, cinnamon and salt to blend and transfer to a bowl. Stir in melted butter. Firmly press into bottom of prepared springform pan. Bake in oven for 10 minutes until light golden. Remove pan to a rack for crust to harden and cool.
- Once ricotta has drained, place in a food processor and discard liquid. Pulse for 15 seconds. Scrape down sides of bowl and add sugar, panko bread crumbs and cream cheese. Make sure cream cheese is at room temperature, or it will not blend smoothly. Pulse to blend. Add eggs 1 at a time and continue to pulse. Add lemon zest and juice, vanilla and salt, and pulse to blend. When filling is smooth and creamy, transfer to cooled walnut crust and smooth top.
- To prevent cheesecake from cracking during baking, wrap cheesecake pan in a large sheet of foil that extends halfway up the sides. Then place pan in a large roasting pan or lasagna dish. Fill roasting pan or dish with ½-in (1.25 cm) hot water. Gently place in preheated oven and bake for about 1¼ hours, or until cake is fairly firm when jiggled. Remove cheesecake from water bath and remove foil. Set on a rack to cool. Cake will settle slightly as it cools. Refrigerate uncovered, until cool, about 3 hours. Then cover and chill overnight.
- To serve, combine icing sugar and cinnamon in a bowl and sift together to blend. Remove sides from cake pan and place cake on a serving platter. Sieve topping over cake in a decorative pattern and sprinkle with chopped walnuts, as desired. Cut into wedges and serve.
Drink Pairings
ASPARAGUS SALAD
Ingredients
Serves 4
¾ cup (175 ml) fresh orange juice, strained
1 tbsp (15 ml) white balsamic vinegar
1 tsp (5 ml) orange zest, cut into long, thin ribbons
1 tsp (5 ml) minced shallot
1 tbsp (15 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
16 fresh asparagus spears, trimmed
1 tsp (5 ml) kosher salt
1 medium-sized green zucchini
2 seedless oranges, peeled and segmented
micro greens for garnish
Instructions
- To make dressing, in a small saucepan, bring orange juice to a boil over mediumhigh heat. Cook until reduced by half, about 8 to 10 minutes. Transfer juice to a medium-sized bowl and cool completely. Add balsamic vinegar, zest and shallots. Drizzle olive oil, whisking continually until smooth. Season with salt and pepper, to taste. Refrigerate until chilled.
- Fill a large bowl with water and ice cubes and set aside. To blanch asparagus, bring a medium-sized saucepan with water to a boil. Add kosher salt, then asparagus. When water returns to a boil, cook for 1 minute. Remove asparagus from saucepan and place in ice water. Cool completely in water, then pat spears dry. Refrigerate in a large dish until ready to serve.
- Wash and dry zucchini. Using a vegetable peeler or mandoline, cut very thinly and add to asparagus in refrigerator.
- When ready to serve salad, place 4 asparagus spears (whole or cut up) and some zucchini slices on each plate. Add orange segments and micro greens and drizzle with vinaigrette. Serve immediately.
Drink Pairings
BRAISED PORK CHEEK WITH GRILLED ASPARAGUS
Ingredients
Serves 2
PORK BRINE:
¾ cup (175 ml) each of kosher salt and granulated sugar
1 cup (250 ml) boiling water
1 tsp (5 ml) whole black peppercorns
2 bay leaves
2 sprigs thyme
20 star anise
½ head of garlic
BRAISED PORK CHEEK AND ASPARAGUS:
1 lb (500 g) fresh, natural fed pork cheek, cleaned of all silver skin
2 tsp + 1 tbsp (10 ml + 15 ml) olive oil, divided
¼ cup (60 ml) all-purpose flour
½ cup (125 ml) medium-diced onion
¼ cup (60 ml) medium-diced carrot
¼ cup (60 ml) medium-diced celery
2 garlic cloves, peeled
4 cups (1 L) ham or chicken stock
sherry vinegar to taste
16 large asparagus spears, trimmed
grainy mustard
fresh herbs, such as nasturtium, for garnish
Mustard Dressing, for dotting plate (optional)
MUSTARD DRESSING:
1 egg yolk
2 tbsp (30 ml) Dijon mustard
2 oz (60 ml) extra-virgin olive oil
1 dash of rice wine vinegar
salt, to taste
Instructions
- To make PORK BRINE: Combine kosher salt and granulated sugar in a container large enough to hold 5 cups (1.25 L) of liquid and 1 lb (500 g) of meat. Add 1 cup (250 ml) boiling water to dissolve salt and sugar. Add peppercorns, bay leaves, sprigs of thyme, star anise and garlic. Add remaining cold water to yield 5 cups (1.25 L) total and stir in. Chill brine before adding pork. Cover tightly and refrigerate for 12 hours.
- Brine cheeks overnight, then remove from brine and place on a towel. Let dry in fridge for minimum 1 hour.
- Preheat oven to 285 F (140 C). Heat 2 tsp (10 ml) olive oil in a medium ovenproof saucepan. Lightly dust pork cheek with flour and brown gently, remove meat and add diced vegetables and garlic and sweat over medium heat just until softened, a couple of minutes. Add ham or chicken stock and deglaze pan.
- Add pork cheeks to stock. Cover and slow braise in oven for about 1½ hours or until pork is tender. Remove from oven and allow meat to cool in stock. Then remove meat and pat dry with paper towel.
- Strain stock and return to saucepan. Bring to a boil and cook over medium heat until reduced to about 1 cup (250 ml) and thickened to a glazing consistency, about 30 minutes. Taste and add a splash of sherry vinegar, to taste.
- To make MUSTARD DRESSING: Whisk together egg yolk and Dijon mustard, while streaming in extra-virgin olive oil. When thickened add a dash of rice wine vinegar and salt, to taste.
- Shortly before serving preheat grill and oil trimmed asparagus with 1 tbsp (15 ml) oil and season with salt and pepper.
- Add cheeks to reduced glaze and warm through.
- Meanwhile, grill asparagus lightly on preheated grill. Remove and brush lightly with grainy mustard.
- Serve pork cheeks with grilled asparagus alongside and a little extra reduced glaze drizzled over top. Finish plate with dollops of Mustard Dressing on plate, if desired.
Drink Pairings
CABBAGE AND CARROT SLAW
Ingredients
Serves 4 to 6
½ head green cabbage, thinly sliced
½ head red cabbage, thinly sliced
2 carrots, peeled and julienned
¼ cup (60 ml) chopped parsley
4 green onions, thinly sliced
3 tbsp (45 ml) cider vinegar
2 tbsp (30 ml) mayonnaise
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) ground black pepper
1 pinch granulated sugar
Instructions
- Combine all ingredients in a large bowl. Gently toss together to blend. Cover and refrigerate for 1 hour before serving. Best served the same day it is made.
Drink Pairings
ARGENTINE-STYLE RIB-EYE WITH CHIMICHURRI SAUCE SERVED WITH QUINOA SALAD AND FRIED PLANTAINS
Ingredients
Serves 4
CHIMICHURRI SAUCE:
1 cup (250 ml) packed chopped fresh flat leaf parsley
½ cup (125 ml) packed chopped fresh cilantro
½ cup (125 ml) packed chopped fresh mint
¼ cup (60 ml) fresh oregano
4 garlic cloves, coarsely chopped
1 tsp (5 ml) sea salt
½ tsp (2 ml) fresh ground black pepper
½ tsp (2 ml) crushed red pepper flakes
1 small shallot, minced
¾ cup (175 ml) extra-virgin olive oil
3 tbsp (45 ml) sherry or red wine vinegar
1 lemon, juice only
QUINOA SALAD:
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) minced fresh cilantro
¼ tsp (1 ml) cayenne
¼ tsp (1 ml) dried oregano
½ tsp (2 ml) each salt and freshly ground black pepper
½ cup (125 ml) extra-virgin olive oil
½ cup (125 ml) quinoa
1½ cups (375 ml) water
¼ tsp (1 ml) sea salt
1 cup (250 ml) canned black beans, rinsed and drained
1 cup (250 ml) thawed frozen corn kernels
1 large tomato, seeded and finely diced
1 small red bell pepper, seeded, finely diced
RIB-EYE STEAKS:
4 rib-eye or sirloin steaks, about 1½-in (3.75 cm) thick, 2 lbs (1 kg)
salt and freshly ground black pepper
2 tbsp (30 ml) olive oil, divided
FRIED PLANTAINS:
2 green plantains
1½ cups (375 ml) canola oil
fine sea salt
Instructions
- To make CHIMICHURRI SAUCE: In blender combine parsley, cilantro, mint, oregano, garlic, salt, pepper, red pepper flakes, shallot, olive oil, sherry or red wine vinegar and lemon, and pulse until well chopped, but not puréed. Place into bowl and set aside.
- To make QUINOA SALAD: Whisk together lime juice, red wine vinegar, cilantro, cayenne, dried oregano, ½ tsp (2 ml) each salt and pepper in a bowl. Add olive oil in a thin steady stream, whisking constantly until smooth and emulsified. Set dressing aside.
- In a saucepan over medium-high heat, combine quinoa and water. Stir in salt. Cover and bring to a boil, then reduce heat to low and simmer with lid ajar until quinoa is tender and all water has been absorbed, about 10 minutes. Transfer quinoa to a colander and rinse under cold running water. Drain thoroughly, then transfer to a large non-reactive bowl.
- Add black beans to bowl with quinoa. Drain and pat dry corn with paper towels and add along with tomato and red bell pepper. Drizzle with prepared dressing and toss well. Set aside.
- To make STEAKS: Bring to room temperature and season with salt and pepper.
- Heat 1 tbsp (15 ml) oil in a large castiron grill pan over high heat just until oil begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides and medium rare, 8 to 10 minutes total. Alternatively place on a prepared high-heat barbecue. Grill a little longer for medium or well done. Transfer cooked steaks to a large plate, cover loosely with foil, and set aside in a warm spot. Repeat process with remaining oil and steaks.
- While steaks are grilling prepare FRIED PLANTAINS: Peel plantains and slice crosswise into 1-in (2.5 cm) thick pieces. In a large, deep 12 x 2-in (30 x 5 cm) sauté pan, heat canola oil to 325 F (170 C). Carefully add plantains to oil and fry until golden yellow in colour, about 1 minute per side.
- Remove with a slotted spoon and place on a parchment paper-lined baking sheet, standing them on their ends. With the back of a wide, wooden spoon or thick spatula, press each piece of plantain down to half its original thickness. Return oil temperature to 325 F (170 C).
- Return plantains to hot oil and cook until golden brown, about 2 to 4 minutes per side. Remove to a baking sheet lined with paper towel. Sprinkle lightly with salt.
- Serve Fried Plantains immediately with Steaks and Chimichurri Sauce and Quinoa Salad.
Drink Pairings
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
BEEF BURGER
Ingredients
Serves 6
3 lbs (1.5 kg) ground beef
2 tsp (10 ml) fine sea salt
½ tsp (2 ml) freshly ground black pepper
2 tbsp (30 ml) Worcestershire sauce
6 slices, sharp cheddar cheese
12 slices, bacon, fried crisp
6 burger buns
lettuce leaves
FIG AND CARAMELIZED ONION JAM:
1 tbsp (15 ml) vegetable oil
4 medium yellow onions, thinly sliced
1 pint fresh figs, stems removed and halved
1 cup (250 ml) dry red wine
Instructions
- Preheat grill top or gas barbecue to medium-high heat. Mix together beef, salt, pepper and Worcestershire sauce. Divide and shape the burger patties into 6 equal portions making an indentation in the center of each patty with your thumb to prevent the patties from puffing on the grill.
- Lightly grease the grill rack. Add the patties and cook, turning once, until cooked to desired doneness. During the last minute of grilling, place a slice of cheese on each patty and toast the buns, cut side down.
- Add lettuce to the bun bottom. Place the burgers on the lettuce and top with a couple slices of bacon and 2 to 3 tbsp (30 to 45 ml) Fig and Caramelized Onion Jam. Serve immediately.
- To make FIG AND CARAMELIZED ONION JAM: Heat vegetable oil in a large saucepan over high heat. Add the onions stirring continuously. As soon as they begin to brown, reduce the heat to low. Cover and cook for 10 minutes, stirring every 2 minutes or so. Remove the lid and continue to cook until the onions are caramelized, about 30 minutes, stirring every 5 minutes or so.
- Add figs, red wine and simmer over medium heat until all the wine is absorbed and the figs and onions are cooked into a thick jam.
Drink Pairings
CAPPUCCINO SHORTBREAD WITH CHOCOLATE
Ingredients
Serves 36 cookies
4 tsp (20 ml) instant coffee
1 cup (250 ml) butter, softened
½ cup (125 ml) sugar
½ tsp (2 ml) vanilla
1¾ cups (425 ml) all-purpose flour
¼ cup (60 ml) cornstarch
¼ lb (125 g) semi-sweet chocolate
Instructions
- Preheat oven to 325 F (160 C). Grind instant coffee finely in a mortar and pestle. With an electric mixer, beat butter, sugar and coffee together until fluffy. Add vanilla. Slowly beat in dry ingredients and mix until well incorporated.
- Using about 1 tbsp (15 ml) sized dollop, form between palms of both hands into bean shapes. Place on a parchment-lined baking sheet and score lightly down the back of each cookie with a thick knife edge. Bake for about 15 minutes, or until edges just start to brown. Remove and allow to cool on a rack.
- Melt chocolate and dip end of cookie. Place on a cookie sheet lined with wax paper and set in the freezer for about 5 minutes to set the chocolate.
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
ASPARAGUS AND SPRING PEA SOUP
Ingredients
Serves 4
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
3 shallots, peeled and chopped
2 large garlic cloves, peeled and chopped
1¾ lbs (825 g) fresh asparagus, woody ends trimmed
2 cups (500 ml) lightly packed baby spinach leaves, washed and rinsed
1 cup (250 ml) fresh or frozen thawed green peas
2½ cups (625 ml) hot chicken or vegetable stock, plus extra if desired
¼ cup (60 ml) coarsely chopped fresh basil
2 tbsp (30 ml) fresh tarragon, chopped
½ lemon, zest and juice only
½ tsp (2 ml) salt
¼ tsp (1 ml) white pepper
½ cup (125 ml) plain Greek yogurt
assorted red and green microgreens, for garnish
Instructions
- In a large saucepan, heat butter and oil over medium heat until foamy. Add shallots and garlic and sauté until soft, about 2 minutes. Do not brown.
- Cut asparagus into pieces. Should be about 4 cups (1 L). Add to shallots and sauté for 3 or 4 minutes. Stir in spinach, peas and stock. Return to simmer and remove from heat. Vegetables should be tender, but still bright green in colour.
- Transfer to a high-speed blender or food processor. Add herbs, lemon zest and juice, salt and pepper. Purée until smooth and velvety. Taste and add more salt and pepper, if desired. Strain through a fine-meshed sieve, if desired.
- To serve, ladle hot soup into bowls. Garnish with a smear of yogurt and top with creatively arranged microgreens.