Jasmine Tea Salon Cocktail
Ingredients
Serves Serves 1
1½ oz (45 ml) Hendrick’s Gin
2 oz (60 ml) Jasmine Green Tea*
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup**
fresh or dehydrated lemon wheel**, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, cooled tea, lemon juice and Simple Syrup. Stir to chill, then strain into a teacup. Garnish with a lemon wheel.
- * Steep 1 jasmine green tea bag in 1 cup (250 ml) boiling water for 1 minute. Remove tea bag and let tea cool to room temperature.
- **To make Dehydrated Lemon Wheels, slice 2 lemons evenly into wheels, approximately ⅛-in (0.25 cm) thick. Place slices in a dehydrator at 135 F (57 C) for 8 hours, or place on a parchment-lined baking sheet and bake at lowest oven temperature (convection if possible) until completely dry, about 4 to 5 hours. Without convection, rotate sheets every 1 to 2 hours. Store in an airtight container; will keep indefinitely in a cool, dark place.
Featuring
Pink 75
Ingredients
Serves 1
1 oz (30 ml) Gordon’s Premium Pink Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
3 oz (90 ml) Villa Teresa Prosecco Rosé
Long strip lemon zest, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, lemon juice and Simple Syrup. Stir to combine, then strain into a flute glass and top with Prosecco Rosé. Garnish with lemon zest. * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Sesawi
Ingredients
Serves Serves 1
¼ oz (7 ml) Green Tree Absinthe
1 lime wedge
Sesame-Kiwi Rim*, for garnish
4 fresh basil leaves
½ oz (15 ml) Simple Syrup**
1 oz (30 ml) Sesame-Kiwi Purée***
1½ oz (45 ml) Long Table Texada Vodka
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Cointreau
fresh herbs, for garnish
Instructions
- Fill a rocks glass with ice, add absinthe and stir for 20 seconds, then discard ice and absinthe. Wipe edge of glass with lime wedge. Scatter Sesame-Kiwi Rim on a plate and dip edge of glass into mixture to coat. Set aside. In a steel cocktail shaker, muddle basil leaves until leaves are crushed. Add remaining ingredients to shaker and fill with ice. Cover and shake until outside of shaker becomes frosty, about 15 seconds. Fill prepared glass with ice and strain contents of shaker into glass. Garnish with fresh herbs.
- * To make Sesame-Kiwi Rim, dehydrate reserved kiwi skins from Sesame-Kiwi Purée in a dehydrator on medium, or in an oven at 165 F (74 C), for 2 to 3 hours, until no moisture remains. In a blender, combine dried kiwi skins with ¼ cup (60 ml) sea salt and blend until it becomes a coarse dust. Transfer to a small bowl and set aside. In a small, dry frying pan over low heat, toast 1/8 cup (25 ml) black sesame seeds until seeds start to pop, about 5 minutes. Add to bowl and stir to combine. Makes enough for 8 cocktails. Will keep for up to 1 month in an airtight container in a cool, dry place.
- *** To make Sesame-Kiwi Purée, peel 6 kiwis (reserve skins for Sesame-Kiwi Rim) and transfer to a blender. In a small, dry frying pan over low heat, toast ¼ cup (60 ml) black sesame seeds until seeds start to pop, about 5 minutes. Add to blender along with 3½ oz (100 ml) Simple Syrup. Blend for approximately 30 seconds, until smooth. Makes about 2 cups (500 ml). Will keep for up to 4 days in refrigerator in an airtight container.
Featuring
To the Beet
Ingredients
Serves Serves 1
1 large egg white or 2 dashes Ms. Better’s Bitters Miraculous Foamer
1½ oz (45 ml) White Owl Whisky
1 oz (30 ml) Beet Marmalade*, plus extra for garnish
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Odd Society Bittersweet Vermouth**
drops of cassis, for garnish (optional)
Instructions
- In a steel cocktail shaker, dry shake (without ice) egg white or foamer until foamy. Add remaining ingredients to shaker and fill with ice. Cover and shake until outside of shaker becomes frosty, about 15 seconds. Fine strain into a coupe glass and garnish with Beet Marmalade and cassis, if using.
- * To make Beet Marmalade, preheat oven to 400 F (200 C). Peel ¾ lb (340 g) beets (about 3 to 4 medium beets) and cut into wedges. Place on a lined baking sheet, drizzle with ½ tbsp (7 ml) organic Canadian canola oil and toss to coat. Roast for 50 mins, until fork-tender. Remove from oven and let cool slightly. In a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add 2 tbsp (30 ml) water, ½ cup (125 ml) brown sugar, ¼ cup (60 ml) maple syrup, ½ tbsp (7 ml) finely chopped ginger, a pinch of sea salt, 1 tbsp (15 ml) lemon juice, ½ a cinnamon stick and 2 whole cloves. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 1 hour, or until thickened. Remove from heat and let cool. Makes about 2/3 cup (150 ml); will keep for up to 1 week in an airtight container in refrigerator.
- ** Can substitute same quantity of Montenegro Amaro if unable to find the vermouth
Drink Pairings
Violet Dream
Ingredients
Serves Serves 1
1 oz (30 ml) Empress 1908 Gin
½ oz (15 ml) Rhubarb Juice*
½ oz (15 ml) Rosemary Syrup**
¼ oz (7 ml) St-Germain Elderflower Liqueur
4 oz (120 ml) Fitzpatrick Fitz Brut
rosemary sprig, for garnish
Instructions
- In a steel cocktail shaker, combine gin, Rhubarb Juice, Rosemary Syrup and St-Germain. Add ice, cover and shake until outside of shaker becomes frosty, about 15 seconds. Double strain into a flute or Champagne glass. Slowly top with sparkling wine. Using a lighter or culinary torch, carefully burn edges of rosemary leaves and add sprig to glass.
- * If possible, Thiago recommends buying fresh rhubarb and juicing it at home. Or, chop up a 6-in (15 cm) stalk of rhubarb and place in a blender. Add water to cover and blend until smooth, then fine strain the liquid and discard the pulp.
- ** To make Rosemary Syrup, chop 2 sprigs rosemary and add to a small saucepan with 2 cups (500 ml) water. Bring to a boil and keep boiling for about 30 minutes. Remove from heat, then add 12 oz (340 g) sugar and stir until dissolved. Let cool, then strain out and discard rosemary. Makes about 2 cups (500 ml). Will keep for up to 2 weeks in an airtight container in refrigerator.
Featuring
Chèvre Chaud with Avocado-Lime Cream
Ingredients
Serves 4
4 rashers bacon, sliced into ½-in (1.25 cm) strips (optional)
1 head butter lettuce, roughly torn
1 small head radicchio, roughly chopped
4 radishes, thinly sliced
3 tbsp (45 ml) pine nuts, toasted (optional)
1 cup (250 ml) parsley leaves
Honey-Mustard Dressing, make ahead, recipe follows
½ cup (125 ml) olive oil
3 tbsp (45 ml) white wine vinegar
2 tsp (10 ml) Dijon mustard
1 tbsp (15 ml) honey
pinch table salt
pinch ground pepper
Chèvre Medallions, make ahead, recipe follows
½ cup (125 ml) panko crumbs
¼ tsp (1 ml) table salt
pinch ground pepper
¼ tsp (1 ml) dried parsley
6 oz (180 g) chèvre, sliced or shaped into eight 2-in x ½-in (5 x 1.25 cm) medallions
¼ cup (60 ml) flour
1 egg
2 tbsp (30 ml) oil, for frying
Avocado-Lime Cream, make ahead, recipe follows
1 large avocado, cut into rough cubes (about 1 cup/250 ml)
2 tbsp (30 ml) sour cream
1 pinch table salt
¼ tsp (1 ml) ground cumin
2 to 3 tbsp (30 to 45 ml) fresh lime juice, to taste
Instructions
- If using bacon, in a medium skillet over medium-high heat, fry bacon bits to desired crispness. Remove from heat and set aside on a paper towel-lined plate.
- In a large salad bowl, toss together butter lettuce and radicchio. Add radish and desired amount of Honey-Mustard Dressing.
- To serve, brush Avocado-Lime Cream generously onto 4 plates with a pastry brush, or drizzle as desired for presentation. Divide salad between plates and add 2 to 3 Chèvre Medallions to each plate. Garnish with bacon bits and pine nuts, if using, and parsley.
- To prepare Honey-Mustard Dressing, Place all ingredients in a small jar. Cover and shake vigorously, until fully blended and emulsified, about 20 to 30 seconds. Use as needed. Can be refrigerated up to 2 weeks; shake well before using. Makes about ¾ cup (175 ml)
- To prepare Chèvre Medallions, In a small bowl, mix together panko crumbs, salt, pepper and parsley. Set aside.
- Place flour in another small bowl, and in a separate bowl, lightly beat egg.
- Evenly coat each chèvre medallion on all sides, first with flour, then egg, and finally with panko mixture.
- In a medium skillet over medium-high heat, fry chèvre in hot oil for about 2 to 3 minutes, flipping halfway through, or until golden brown on each side. Fry in batches if necessary to avoid crowding pan.
- Remove from heat and serve immediately, or cool and refrigerate for up to 1 day. Reheat before serving. Makes 8 Chèvre Medallions
- To prepare Avocado-Lime Cream, Using a food processor or hand blender, blend avocado, sour cream, salt and cumin together until smooth. Add fresh lime juice to taste and continue blending until fully incorporated and mixture is smooth, about 10 seconds.
- Use immediately or transfer to a non-reactive storage container, covering entire surface with plastic wrap and pressing lightly with back of a spoon to remove air bubbles. Will keep in refrigerator for up to 2 days. Makes about 1¼ cups (310 ml)
Drink Pairings
Honey Mustard-Glazed Ham
Ingredients
Serves 6
5 lb (2.27 kg) bone-in half ham, skin removed (do not trim fat)
¼ cup (60 ml) water
1 cup (250 ml) butter
4 garlic cloves, minced
1 whole rosemary sprig, plus extra for garnish
1 cup (250 ml) grainy Dijon mustard
1½ cups (375 ml) honey
½ cup (125 ml) brown sugar
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) cayenne pepper
2 tsp (10 ml) black pepper
3 tbsp (45 ml) hot sauce
Instructions
- Using a sharp knife, carefully score a 1-in (2.5 cm) diamond pattern into the fat of the ham, ¼-in (0.5 cm) deep.
- Place ham on a rimmed, parchment-lined baking sheet and let it come to room temperature, about 1 to 2 hours.
- Preheat oven to 325 F (170 C).
- Pour ¼ cup (60 ml) water onto baking sheet with ham and cover entire sheet with foil. Transfer to oven and bake for 20 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Cook until butter is light brown, watching carefully and stirring occasionally; timing will vary depending on stove.
- Add garlic and 1 rosemary sprig and cook until fragrant, about 30 seconds. Stir in mustard, honey, brown sugar, spices and hot sauce. Bring to a simmer, then remove from heat and set aside.
- Remove ham from oven and remove foil. Brush a quarter of the glaze over ham, making sure to spread it into scored areas.
- Return ham to oven and bake, uncovered, for about 1½ to 2 hours, or until ham reaches an internal temperature of 145 F (63 C). Glaze ham every 10 to 15 minutes, rewarming glaze if it cools too much to brush on ham.
- Once ham is cooked, remove from oven and let rest for 10 minutes before slicing. Transfer to a serving platter and garnish with whole rosemary sprigs.
Drink Pairings
Hot Smoked Salmon & Cucumber Sandwiches
Ingredients
Serves 6 sandwiches
1 cup (250 ml) flaked hot smoked salmon
1 large shallot, finely chopped
2 tbsp (30 ml) Kewpie (Japanese) mayonnaise* (An egg yolk-based Japanese mayonnaise. Available at most grocery stores)
1 tbsp (15 ml) lemon juice
salt and freshly ground black pepper, to taste
6 Persian cucumbers
¼ cup (60 ml) cream cheese, room temperature
6 slices white sandwich bread
Instructions
- In a medium bowl, stir together smoked salmon, shallot, mayonnaise and lemon juice until combined. Season with salt and pepper to taste. Set aside.
- Using a vegetable peeler, peel long thin strips of cucumbers lengthwise. Avoid using core of cucumber, as it holds all the seeds and is very wet. Lay cucumber strips on a paper towel-lined plate and pat dry with additional paper towel. Set aside.
- Spread cream cheese evenly over each slice of bread. Lay several cucumber strips over cream cheese, making sure they overlap slightly. Pat down gently and turn slices of bread over. Cucumber side will form outside of sandwich.
- Spread half the slices of bread, on the non-cucumber side, evenly with reserved salmon filling. Then place another slice of bread, cucumber facing up, on top of filling. Gently cut off crusts and cut sandwiches into triangle halves. Repeat with remainder of bread and salmon. Transfer to a serving tray and enjoy.
Drink Pairings
Creamed Peas
Ingredients
Serves 6
¼ cup (60 ml) butter, divided
¼ cup (60 ml) finely chopped onion
Pinch ground nutmeg
¾ tsp (4 ml) kosher salt
3 tbsp (45 ml) flour
2 cups (500 ml) whole milk, warmed
1 lb (500 g) frozen peas
Chopped green herbs, such as parsley, mint and/or chives, for garnish
Instructions
- In a medium saucepan, over medium-high heat, melt 3 tbsp (45 ml) butter then stir in onion, nutmeg and salt. Add flour, stirring until no lumps remain.
- Whisk in milk in small additions, whisking after each addition to prevent lumps. Once all milk has been added, bring to a boil, whisking constantly. Then reduce heat to low and simmer for 5 to 10 minutes, or until thickened. Set aside but keep warm.
- In a large sauté pan, heat remaining 1 tbsp (15 ml) butter over medium heat. Add peas and stir to coat. Cover and cook for about 5 minutes, or until heated through, stirring occasionally.
- Mix sauce into peas, then taste and adjust seasoning, as desired.
- Transfer to a serving bowl and garnish with chopped herbs.
Drink Pairings
Radish Tea Sandwiches
Ingredients
Serves 8 sandwiches
¼ cup (60 ml) unsalted butter, room temperature
½ tsp (2.5 ml) lemon zest
½ tsp (2.5 ml) Maldon sea salt flakes
8 red radishes
8 slices white sandwich bread
½ cup (125 ml) flat-leaf parsley leaves
Instructions
- In a small bowl, stir together butter, lemon zest and salt until well combined. Set aside.
- Slice radishes paper thin with a mandoline. You will need about 60 slices total. Place on a paper towel-lined plate and blot dry.
- Using a 1½ or 2-in (3.75 or 5 cm) round cookie cutter, cut 2 rounds out of each slice of bread, avoiding crust.
- To assemble, lightly butter half the bread rounds with a thin swipe of lemon butter. Top with a radish and a leaf or two of parsley. Lightly butter one side of another bread round, then place butter side down on top of parsley. Repeat with remaining bread rounds. Generously butter top of sandwich with more lemon butter; this is where radish rose will be placed. Take 6 radish slices and cut them in half so that you have 12 half circles. Fan out 4 radish half circles slightly so pieces are staggered a bit side by side. Take one end and start rolling. Place on top of buttered tea sandwich. Take 4 more radish half circles and fan out slightly. Place them around one side of the center of the radish rose. Take the last 4 half circles and place them around the other side. Repeat with remaining radish slices.
- Transfer to a serving plate and serve immediately, or cover sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.