Beet & Currant Canapé
Beet and Currant Canapés make perfect for a delightful nosh. With guests assembling their bites from ingredients arranged on a serving platter, this recipe makes for an easy appetizer. Be sure to start this recipe at least one day ahead as the yogurt will need time to thicken into a creamy spread. Try pairing this recipe with Dirty Laundry Hush Rosé or Gray Monk Pinot Auxerrois.Ingredients
Serves 15 canapés
1 cup (250 ml) full-fat plain yogurt
1 tbsp (15 ml) prepared horseradish
1 tsp (5 ml) Dijon mustard
2 large red beets
2 tbsp (30 ml) water
1 orange
6 tbsp (90 ml) dried currants
¼ cup (60 ml) toasted pine nuts or chopped walnuts (optional)
kosher salt, to taste
15 seeded crackers or rye crackers
fresh dill fronds, for garnish
Instructions
- Line a fine-mesh strainer with 3 layers of cheesecloth. Place strainer over a bowl, ensuring it does not touch bottom of bowl. Set aside.
- In a medium bowl, whisk yogurt, horseradish and mustard. Pour mixture into lined strainer. Cover with plastic wrap and let strain in refrigerator for at least 5 hours and up to 12 hours.
- With oven rack in middle position, preheat oven to 425 F (220 C).
- Place each beet on a piece of foil. Pour 1 tbsp (15 ml) water over each beet before sealing foil tightly and placing each parcel on a baking sheet. Bake until beets can be easily pierced with a knife, 40 to 55 minutes. Open packets and let beets cool at room temperature until they can be easily handled.
- Peel orange with a vegetable peeler to get thick strips of orange peel, taking care not to get too much white pith. Julienne peel strips and set aside. Juice peeled orange into a small saucepan.
- Bring orange juice to a boil over high heat. Stir in currants, then remove from heat and set aside to allow currants to cool to room temperature.
- Peel beets and dice small. Place in a medium bowl and add soaked currants (along with any extra orange juice in pan), julienned orange peel and nuts, if desired. Season with salt.
- When ready to serve, place strained yogurt in a serving bowl, beet and currant mixture in a second bowl, crackers in a third and dill fronds in a fourth. Let guests assemble their own canapé by spreading a little yogurt on a cracker, topping with beet and currant mixture and garnishing with a sprig or two of dill. Enjoy immediately.
Drink Pairings
Bloody Mary Devilled Eggs with Mezcal-Marinated Olives
Elevate your traditional deviled eggs with this unique twist. Perfect for any gathering, this recipe combines the rich flavours of a Bloody Mary, with the smoky essence of Mezcal-marinated olives. Try pairing this recipe with Fandango Mezcal.Ingredients
Serves 24 devilled eggs
12 large eggs
¼ cup (60 ml) mayonnaise
1½ tbsp (22.5 ml) tomato paste
1 tbsp (15 ml) prepared horseradish
2 tsp (10 ml) Tabasco sauce
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) celery seeds
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) Old Bay seasoning
celery leaves, for garnish
Mezcal-Marinated Olives, for garnish, make ahead, recipe follows
Mezcal-Marinated Olives:
½ cup (125 ml) mezcal
¼ cup (60 ml) extra-virgin olive oil
1 lemon
1 cup (250 ml) Castelvetrano olives
1 large clove garlic, thinly sliced
2 sprigs fresh oregano
In a liquid measuring cup, whisk
Instructions
- Place eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place pan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
- Scoop yolks out of halved eggs and place yolks in a food processor along with mayonnaise, tomato paste, horseradish, Tabasco sauce, lemon juice and celery seeds. Pulse until well combined and smooth. If too thick, add water, 1 tbsp
- (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt and pepper. Transfer filling to a piping bag, if desired.
- Place Old Bay seasoning on a small plate. Press inside surface of egg whites into seasoning, then place coated-side up on a serving platter. Pipe or spoon filling evenly into cup of each coated egg white. Top each with a celery leaf and a Mezcal-Marinated Olive.
- Makes 24 devilled eggs.
- Mezcal-Marinated Olives:
- Using a vegetable peeler, peel 4 long strips of lemon peel.
- In a 2-cup (500 ml) Mason jar or airtight container, layer olives, garlic, oregano and lemon peel. Slowly pour mezcal mixture overtop, just until olives are submerged. You may or may not need full amount of mezcal mixture. Seal jar or container and allow to marinate in refrigerator for at least 48 hours and up to 1 week.
- Enjoy olives on their own or as part of a charcuterie or cheese board. Marinated olives can be stored in refrigerator for up to 2 months.
- Makes 1 cup (250 ml)
Drink Pairings
Tweedle Dee-Dum
Inspired by the delightful characters Tweedledee and Tweedledum, the floral essence of the Hendricks rose and cucumber accent meets the bittersweet orange notes of Aperol, harmonizing with strawberry tea. This whimsical concoction gives the first impression of sweetness while the brightness of lemon balances the cocktail, leading to a dry finish.Ingredients
Serves 1
1 oz (30 ml) Hendrick’s Gin
1 oz (30 ml) Aperol
1 oz (30 ml) strawberry tea* or berry tea of your choice
½ oz (15 ml) Simple Syrup**
½ oz (15 ml) fresh lemon juice
strawberry and lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, Aperol, strawberry tea, Simple Syrup and lemon juice. Stir and strain into a teacup with 1 ice cube. Garnish with a strawberry and lemon peel.
- * To make strawberry tea, pour 10 oz (300 ml) boiling water over 2 strawberry tea bags and steep for 5 minutes. Let cool before using.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Buttered Radish Tartine with Vanilla Sea Salt
Presenting a delightful twist on the classic, these Buttered Radish Tartines highlight the quality of each ingredient, given the simplicity of the small list. Opting for a higher-fat, European-style butter works particularly well as the sweetness harmonizes with the sharpness of the radishes. Pro tip: create homemade vanilla sugar, burying the leftover vanilla bean pod in a cup of granulated sugar and leave to infuse for a week. Try pairing this recipe with Bartier Bros. Rosé or Les Fleurs Du Mal Côtes De Gascogne.Ingredients
Serves 16 tartines
1 vanilla bean
½ cup (125 ml) fleur de sel or coarse grey sea salt
12 to 15 small round, red radishes
1¼ cups (310 ml) unsalted butter, cubed, room temperature
16 slices baguette, toasted
Instructions
- Split the vanilla bean pod, scrape out and reserve seeds using tip of a paring knife. Reserve empty vanilla pod for another use.
- Pour salt into a medium bowl and add vanilla seeds. Using your fingertips, blend salt and vanilla seeds until seeds are well dispersed. Place in an airtight container and set aside at room temperature. Salt will keep indefinitely.
- Using a sharp paring knife, cut away roots and leafy tops from radishes, forming perfectly round spheres. Wash and thoroughly dry radishes.
- Place softened butter in a large bowl and use a rubber spatula to fold in radishes.
- Lightly oil a 3¼ × 5¾-in (2-cup/500 ml) mini loaf pan with vegetable oil and line with plastic wrap, allowing for at least 2-in (5 cm) overhang on all sides. Press and pull wrap as needed to eliminate air bubbles. Transfer radish butter to pan and spread it evenly to edges while packing it down firmly.
- Smooth top and tap pan on counter to remove any air bubbles. Wrap overhanging plastic wrap overtop butter and refrigerate until very firm, at least 4 hours and up to overnight.
- When ready to serve, use plastic wrap to lift butter out of loaf pan and transfer to a work surface. Remove plastic wrap. Using a very sharp knife, cut into ¼-in (0.6 cm) thick slices. Any leftover butter can be wrapped in parchment and stored in refrigerator for up to 4 days.
- Place each slice of butter on a piece of toasted baguette and garnish with a sprinkling of vanilla sea salt. Serve and enjoy.
Drink Pairings
White Rabbit
The White Rabbit cocktail is a whimsical blend of flavours where smooth vanilla intertwines with white tea and rich chocolate, while almond adds nutty depth. The zippy lemon provides a refreshing twist, creating a delightful and eccentric concoction that embodies the whimsy of Wonderland.Ingredients
Serves 1
1½ oz (45 ml) Absolut Vanilia Vodka infused with white tea*
½ oz (15 ml) McGuinness Crème de Cacao
1 oz (30 ml) sweetened almond milk
½ oz (15 ml) fresh lemon juice
garnish with carrot ribbon
Instructions
- Place a coupe glass in freezer for 5 minutes. In a cocktail shaker with cubed ice, combine infused vodka, crème de cacao, almond milk and lemon juice. Shake vigorously and fine strain into chilled coupe. Garnish with a carrot ribbon.
- * For white tea infusion, steep 3 white tea bags in 1 cup (250 ml) vanilla vodka for 15 to 30 minutes, tasting it after 15 minutes and adjusting infusion time accordingly. The white tea flavour should be potent but not overpowering.
Featuring
Mad as a Hatter
This Mad Hatter tea party-inspired cocktail is a playful and unconventional mix of green tea, tequila, honeydew melon and citrus. Its eccentric combination invites the drinker to embark on a whimsical journey and a delightful exploration of flavours that mirrors the spirit of the Mad Hatter’s tea party, where the unexpected becomes the norm.Ingredients
Serves 1
pink salt, for rim
5 Jasmine Green Tea Ice Cubes*
1½ oz (45 ml) Espolòn Tequila Blanco
1 oz (30 ml) Bols Melon Liqueur
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Simple Syrup**
honeydew melon ball on a lime wheel, for garnish
Instructions
- Place a rocks glass in freezer for 5 minutes. In a cocktail shaker with prepared Green Tea Ice Cubes, combine tequila, melon liqueur and lime juice. Shake vigorously and fine strain into chilled glass over new ice. Garnish with a honeydew melon ball on a lime wheel.
- *For Jasmine Green Tea Ice Cubes, pour 500 ml (16 oz) of boiled water over 2 tsp (5 ml) of jasmine green tea leaves and steep for 45 seconds. Strain hot tea into a heatproof silicon ice cube tray and freeze solid.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Matcha Sour
Matcha is known for its balance of mellow vegetal grassy notes, natural sweet nuttiness, a hint of bitterness and a savoury umami finish. This exquisite harmony is enhanced by the infusion of floral and spice elements of Saigon Baigur Gin and Yuzu.Ingredients
Serves 1
½ tsp (2.5 ml) matcha powder, plus more for garnish
1 tbsp (15 ml) hot water (175 F/79 C)
1 egg white
1½ oz (45 ml) Saigon Baigur Gin
¾ oz (22 ml) Nakano Obaachan’s Yuzu Shu
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
garnish with edible flowers, if desired
Instructions
- Place a coupe glass in freezer for 5 minutes. In a small bowl, whisk matcha powder and hot water to make matcha tea. In a cocktail shaker, combine egg white, matcha tea, gin, yuzu, lemon juice and Simple Syrup. Shake without ice (dry shake) to emulsify ingredients. Add ice and shake vigorously, then fine strain into chilled coupe. Garnish with edible flowers, if desired.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Dragon Eyes
Presenting a thoughtfully balanced combination of dragon fruit, rice vodka, green grape shoju, hibiscus, lemon and soda water. This Dragon Eyes cocktail pays tribute to the Year of the Dragon, reflecting qualities akin to those born under this sign – charismatic, intelligent, confident, powerful, naturally lucky and gifted. Featuring Haku Vodka and Jinro Chamisul Green Grape Soju.Ingredients
Serves 1
5 × ½-in (1.25 cm) cubes dragon fruit (save more for garnish)
1 oz (30 ml) Haku Vodka
1 oz (30 ml) Jinro Chamisul Green Grape Soju
½ oz (15 ml) Hibiscus Cordial*
¾ oz (22 ml) fresh lemon juice
2 oz (60 ml) soda water
Instructions
- In a cocktail shaker, muddle 5 pieces of dragon fruit, then add vodka, green grape soju, Hibiscus Cordial and lemon juice. Add cubed ice, shake vigorously and fine strain over new ice into a Collins glass. Top with soda water and garnish with cubes of dragon fruit on a cocktail pick.
- * To make Hibiscus Cordial, pour 10 oz (300 ml) boiling water over 2 hibiscus tea bags and steep for 5 minutes. In a small saucepan, combine 1 cup (250 ml) steeped tea with 2 cups (500 ml) granulated sugar and simmer to dissolve. Transfer to a clean bottle and allow to cool, then seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Featuring
Shibuya
Recognized as the hub of fashion and culture in Japan, Shibuya boasts the world’s busiest intersection. Bearing the same name, the Shibuya cocktail offers an oasis of serenity amidst the chaos through an elegant balance of Asian botanicals found in Roku Gin, Nakano plum wine, lychee nectar, jasmine green tea and lemon.Ingredients
Serves 1
1 oz (30 ml) Roku Gin
½ oz (15 ml) Nakano Umeshu Japanese Plum Wine
½ oz (15 ml) lychee nectar (from canned lychees)
½ oz (15 ml) Jasmine Green Tea Cordial*
¾ oz (22 ml) fresh lemon juice
garnish with edible flowers, if desired
Instructions
- Place a cocktail coupe in the freezer for 5 minutes. In a cocktail shaker with cubed ice, combine gin, plum wine, lychee nectar, Jasmine Green Tea Cordial and lemon juice. Shake vigorously and fine strain into chilled glass. Garnish with edible flowers, if desired.
- * To make Jasmine Green Tea Cordial, pour 10 oz (300 ml) boiling water over 1 tsp (5 ml) jasmine green tea leaves and steep for 5 minutes. In a small saucepan, combine 1 cup (250 ml) steeped tea with 2 cups (500 ml) granulated sugar and simmer to dissolve. Transfer to a clean bottle and allow to cool, then seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Featuring
Roasted Leek & Kale Galette
If you're lucky enough to find wild ramps in early spring, be sure to keep that secret close to your chest. If not, don't despair; young, tender spring leeks will gladly take the spotlight in this rich and decadent Roasted Leek and Kale Galette.Ingredients
Serves Makes one 10-in (25 cm) galette
PASTRY
230 g (about 1½ cups/375 ml, spooned) all-purpose flour
¼ tsp (1 ml) salt
60 g (about ⅓ cup/80 ml) cold shortening, cut into ½-in (1.25 cm) cubes
80 g (about ⅓ cup/80 ml) cold butter, cut into ½-in (1.25 cm) cubes
⅓ to ½ cup (80 to 125 ml) ice-cold water
ROASTED LEEKS
2 leeks or ramps (wild leeks)
1 tbsp (15 ml) olive oil
¼ tsp (1 ml) each salt and pepper
3 sprigs fresh thyme
2 tbsp (30 ml) cold butter, cubed
LEEK & KALE MIXTURE
2 tbsp (30 ml) butter
1 cup (250 ml) chopped leeks or ramps (wild leeks), white parts only
1 tsp (5 ml) chopped fresh thyme
1 tsp (5 ml) each salt and pepper
1 tbsp (15 ml) minced garlic
1 bunch kale, chopped with stems removed
8 oz (225 g) mascarpone
1 lemon, zest only
2 eggs, each lightly beaten in own bowl
Instructions
- To make Pastry, in a medium mixing bowl, sift flour and salt. Using a pastry cutter or fork, cut in shortening and butter until they are pea-sized pieces. Gently mix in cold water a little at a time until dough comes together to form a ball. You may not need full amount of water. Shape into a slightly flattened disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
- To make Roasted Leeks, preheat oven to 375 F (190 C). Remove root ends and green tops from leeks and wash well to remove any dirt. Cut into ¾-in (2 cm) rounds, place in a bowl and gently toss with olive oil, salt and pepper. Transfer to a baking dish, tuck in thyme sprigs and cubed butter and add a splash of water. Bake for 35 to 45 minutes or until leeks have softened and bottoms are nicely caramelized. Set aside.
- To make Leek & Kale Mixture, in a large non-stick pan over medium heat, melt butter and add leeks, thyme, salt and pepper. When leeks have softened, 6 to 8 minutes, add garlic and chopped kale and continue to cook until kale has cooked down and reduced in volume. Remove from heat and mix in mascarpone, lemon zest and 1 beaten egg. Cool slightly before assembling galette.
- Raise oven temperature to 400 F (200 C).
- On a piece of parchment cut to a 12‑in (30 cm) circle, sprinkle a bit of flour and roll out pastry to a 14-in (35 cm) circle. There will be a slight overhang.
- Evenly spread leek and kale mixture in centre of dough, leaving a 2-in (5 cm) space around edge. Gently press roasted leeks into mixture, caramelized-side down.
- Brush outer edge of dough with about half of second beaten egg, then begin to fold outside edges inwards, gently pinching dough together every couple of inches where pastry overlaps. Brush outer rim of dough with remaining beaten egg. Carefully slide parchment onto a baking sheet and bake for 45 to 50 minutes, until pastry is golden and crisp.
- Let sit for a few minutes before slicing and serving warm.