Roasted Mushroom Salad
Ingredients
Serves 4
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
2 tbsp (30 ml) grainy mustard
1 tbsp (15 ml) finely diced shallots
salt and pepper, to taste
20 medium-size brown mushrooms, stems trimmed and cleaned
2 medium-size onions, peeled (leave stem intact) and cut each 6 wedges
4 cups (1 L) baby winter greens
½ bunch Italian parsley, leaves only
½ cup (125 ml) crumbled goat’s cheese
Instructions
- Preheat oven to 400 F (200 C).
- In a bowl, whisk olive oil, vinegar, mustard and shallots until combined. Season to taste with salt and pepper.
- Toss ⅓ cup (75 ml) of dressing with mushrooms and onions, then spread on a baking sheet. Roast for 15 to 20 minutes, or until mushrooms and onions are cooked through and slightly browned. Let cool slightly.
- Divide winter greens evenly between 4 plates. Place 5 mushrooms and 3 pieces of onion on each plate. Sprinkle parsley and goat’s cheese evenly between each plate and drizzle with remaining dressing.
Drink Pairings
Roasted Cabbage Salad
Ingredients
Serves 4
1 medium-sized head red cabbage, cut into 1-in (2.5 cm) slices (8 slices total)
1 tbsp (15 ml) extra-virgin olive oil
salt and pepper, to taste
1 tbsp (15 ml) crushed caraway seeds, divided
½ cup (125 ml) sour cream
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) horseradish
½ cup (125 ml) dry farro, cooked per package instructions
1 handful fresh dill, leaves picked into small pieces, for garnish
1 handful pea shoots, stems trimmed off, for garnish
Instructions
- Preheat oven to 400 F (200 C)
- Brush cabbage slices with olive oil and lay on a baking sheet. Season with salt, pepper and ½ tbsp (7 ml) caraway seeds. Roast for about 20 minutes, or until cabbage is cooked through and slightly crisp and browned on some edges.
- While cabbage is roasting, make dressing. Mix together sour cream, lemon juice, horseradish and remaining ½ tbsp (7 ml) caraway seeds. Season to taste with salt and pepper.
- Lay 2 slices of cabbage per plate, drizzle each serving with 2 tbsp (30 ml) dressing. Divide farro evenly between each serving and garnish with dill and pea shoots.
Drink Pairings
Winter Cobb Salad
Ingredients
Serves 4
1 small butternut squash, peeled, seeded, cut into 1-in (2.5 cm) chunks
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
¼ cup (60 ml) + 2 tbsp (30 ml) Stilton (or favourite blue cheese)
½ cup (125 ml) thick Greek-style yogurt
1 tsp (5 ml) lemon juice
1 tsp (5 ml) lemon zest
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
2 tsp (10 ml) salt
5 oz (140 g) container baby arugula
2 cups (500 ml) shredded roasted chicken
1 apple, cored, thinly sliced (a crisp variety is best)
2 medium-boiled eggs, shelled, cut into quarters
1 handful candied walnuts
4 strips bacon, crisply cooked and cut into 2 to 3 pieces each
2 tsp (10 ml) chopped chives, to garnish
Instructions
- Preheat oven to 375 F (190 C).
- Toss squash with olive oil, salt and pepper and roast on a parchment-lined baking sheet for 20 to 30 minutes, or until squash is tender and lightly browned. Once cooked, remove from oven and cool slightly.
- To make dressing, mix ¼ cup (60 ml) Stilton, yogurt, lemon juice, zest, onion and garlic powders and salt. Adjust seasoning to taste.
- To assemble, place arugula on a large platter. Arrange overtop, squash, chicken, apples, eggs, candied walnuts, bacon and remaining 2 tbsp (30 ml) Stilton. Sprinkle with 2 tsp (10 ml) chives. Serve dressing on side.
Drink Pairings
Mulled Wine Poached Pears
Ingredients
Serves 4
2 cups (500 ml) water
2 cups (500 ml) dry red wine
½ cup (125 ml) granulated sugar
2 star anise
1 cinnamon stick
3 cloves
2 strips orange peel
4 pears, ripe but firm
5 oz (140 g) dark chocolate, chopped
¾ cup (175 ml) mascarpone cheese
1 tbsp (15 ml) whipping cream
½ tsp (2.5 ml) vanilla extract
Instructions
- In a small or medium saucepan, stir together water, wine, sugar, star anise, cinnamon stick, cloves and orange peel. Warm mixture over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Bring mixture to a light simmer.
- Peel pears and, with a melon baller, remove core, working from bottom and carving into centre of pear.
- Place pears in simmering wine mixture. To keep pears submerged, place a piece of parchment paper over them, so that it touches poaching liquid. Poaching time will depend on their ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and, using a small knife, poke flesh. Pear is done when knife meets little resistance. If not yet done, return pears to sugar syrup and check every 3 to 5 minutes. Remove saucepan from heat, uncover and allow pears to cool to room temperature in poaching liquid. At this point, pears may be refrigerated in poaching liquid for up to 24 hours.
- Remove pears from poaching liquid and set aside. In a saucepan over medium-high heat, reduce poaching liquid until only 1 cup (250 ml) remains. Discard solids and whisk in chopped chocolate until melted and fully incorporated. Whisk in a splash of whipping cream if too thick to pour.
- In a medium bowl, whisk together mascarpone cheese, cream and vanilla extract until smooth and creamy.
- To serve, divide pears among serving plates. Drizzle with chocolate sauce and serve with a dollop of mascarpone cream.
Drink Pairings
Beer and Onion Soup
Ingredients
Serves 4
3 medium yellow onions
2 large Vidalia onions
2 tbsp (30 ml) unsalted butter
2 tsp (10 ml) grapeseed oil
1 cup (250 ml) Guinness beer
½ tsp (2.5 ml) dried thyme
1 tsp (5 ml) light brown sugar
½ tsp (2.5 ml) Worcestershire sauce
4 cups (1 L) no-salt-added beef broth
salt and pepper, to taste
8 slices wholegrain baguette
1½ cups (375 ml) grated old cheddar cheese
⅓ cup (75 ml) grated Parmesan
⅓ cup (75 ml) sour cream
fresh thyme leaves, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C).
- Slice all onions into about ¼-in (0.5 cm) thick rings. In a large, wide saucepan, melt butter and oil over medium heat. Cook onions, separating rings and stirring frequently, until they start to turn golden, about 10 minutes. Add beer, thyme, sugar and Worcestershire sauce; increase heat to medium-high and bring to boil, uncovered and stirring often until liquid is reduced by half, about 5 minutes. Stir in beef broth. Bring to a boil before reducing heat to a simmer. Cover and simmer for 5 to 10 minutes to develop flavours. Season to taste with salt and pepper.
- Place bread in a single layer on a baking sheet and toast lightly. Remove and increase oven temperature to 450 F (230 C).
- Meanwhile, in a small bowl, stir together cheddar, Parmesan and sour cream.
- Ladle soup into 6 heatproof soup bowls or individual casserole dishes, leaving about ½-in (1.25 cm) space from top of dish. Place soups on a baking tray.
- Spread cheese mixture over toasts and float 2 pieces on each bowl of soup. Bake until cheese is golden and soup bubbles, about 10 minutes. Garnish with a sprinkle of fresh thyme leaves and serve immediately.
Drink Pairings
Carrot Tart
Ingredients
Serves 8
14 oz (400 g) all-butter puff pastry
1 lb (500 g) multi-coloured carrots, scrubbed, sliced lengthwise in half
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) smoked paprika
1 tbsp (15 ml) clover honey
1 tbsp (15 ml) olive oil
salt and pepper, to taste
4 oz (125 g) ricotta cheese
2 oz (60 g) feta cheese
1 garlic clove, minced
2 tbsp (30 ml) toasted pine nuts, for garnish
chopped dill, mint and parsley, for garnish
Instructions
- Place oven racks in top and bottom third of oven. Preheat oven to 425 F (220 C).
- On a lightly floured surface, roll and trim puff pastry into an 8-in x 12-in (20 cm x 30 cm) rectangle. Using a paring knife, lightly score a border around perimeter of puff pastry about ¼-in (0.5 cm) away from edges. Place puff pastry on a parchment-lined baking sheet and prick pastry inside border using a fork to prevent puffing in centre. Bake on top rack until puff pastry is lightly golden, about 10 to 12 minutes. Remove from oven and let cool slightly.
- Meanwhile, toss carrots with cumin, coriander, paprika, honey and oil, season generously with salt and pepper and spread in a single layer on a baking sheet. Roast carrots on bottom rack, below puff pastry, until edges are golden and carrots are still tender-crisp, about 15 to 20 minutes.
- While puff pastry and carrots are baking, in a food processor fitted with steel blade attachment, blend together ricotta, feta and garlic until smooth. Season to taste with salt and pepper.
- Spread cheese mixture onto puff pastry up to border and arrange carrots in a single layer on top. Bake until carrots are tender and edges of cheese mixture are golden brown, about 15 to 20 minutes. Let tart sit at room temperature for 20 minutes once out of oven.
- Sprinkle with pine nuts and herbs before cutting and serving.
Drink Pairings
Three Cheese Fondue
Ingredients
Serves 8
1 tbsp (15 ml) grapeseed oil
2 shallots, finely chopped
1 garlic clove, minced
¾ cup (175 ml) dry white wine
1¼ cups (310 ml) whipping cream
8 oz (250 g) cream cheese
8 oz (250 g) grated Gruyère cheese
6 oz (180 g) grated Emmenthal cheese
1 pinch freshly grated nutmeg
1 pinch black pepper
bread, blanched vegetables, grapes, apples and pears, to serve
Instructions
- In a medium saucepan over medium-low heat, heat oil. Add shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add garlic and cook for 1 minute. Add wine and simmer until reduced to ½ cup (125 ml), 5 to 6 minutes.
- Stir in whipping cream, cream cheese, Gruyère and Emmenthal. Cook, stirring constantly with a wooden spoon (so cheese does not scorch), until cheese is melted and mixture is smooth. Increase heat to medium-high and cook, whisking constantly, until steaming and pourable, 3 to 4 minutes. Stir in nutmeg and pepper.
- Transfer mixture to a fondue pot and serve with desired accompaniments.
Drink Pairings
TWICE-BAKED CITRUS ALMOND BRIOCHE SERVED WITH CITRUS SALAD
Ingredients
Serves 6
1¼ cups (310 ml) sliced almonds, divided
½ cup (125 ml) granulated sugar, divided
½ tsp (2 ml) salt
1 large egg
¼ cup (60 ml) unsalted butter, at room temperature
¼ tsp (1 ml) almond extract
1 tbsp (15 ml) orange zest
½ cup (125 ml) Champagne
1 tbsp (15 ml) grapeseed oil
6 slices brioche bread, each about ¾-in (2 cm) thick
1 tbsp (15 ml) honey
2 tbsp (30 ml) lime juice
1 red grapefruit
1 pink or white grapefruit
4 oranges
1 clementine
½ cup (125 ml) pomegranate seeds
Instructions
- Preheat oven to 400 F (200 C).
- In bowl of a food processor fitted with steel blade attachment, pulse together ½ cup (125 ml) almonds, ¼ cup (60 ml) sugar and salt until finely ground. Add egg, butter and almond extract and process to form a paste.
- In small saucepan, bring orange zest, Champagne and remaining ¼ cup (60 ml) sugar to a simmer over medium-high heat, stirring, until sugar dissolves. Remove from heat and let cool to room temperature.
- In small bowl, stir together olive oil and remaining ¾ cup (175 ml) almonds.
- Arrange bread in a single layer on a parchment-lined baking sheet. Brush each slice generously with Champagne syrup until very moist, then spread with about 2 tbsp (30 ml) of almond paste in an even layer. Top with almond mixture.
- Bake until brioche toasts are caramelized on edges and almonds are golden brown, about 20 to 25 minutes.
- While brioche bakes, prepare Citrus Salad. In a small bowl, whisk together honey and lime juice. Cut away peel and pith of grapefruits, oranges and clementine before slicing into rounds. Arrange citrus rounds on a plate or platter. Sprinkle with pomegranate seeds and drizzle with honey mixture. Let aside for 10 minutes.
- Serve warm Citrus-Almond brioche with citrus salad and an additional drizzle of any leftover Champagne syrup, if desired.
Drink Pairings
ROASTED PEPPER AND EGG GALETTES
Ingredients
Serves 6
2 large red peppers, seeded and cut into ½-in (1.25 cm) strips
1 large yellow pepper, seeded and cut into ½-in (1.25 cm) strips
½ large red onion, cut into ½-in (1.25 cm) strips
½ tsp (2.5 ml) dried thyme
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cumin
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
3 tbsp (45 ml) chopped flat-leaf parsley
1 lb (500 g) puff pastry
7 large eggs
3 tbsp (45 ml) whole milk Greek yogurt
Instructions
- Preheat oven to 400 F (200 C).
- In a large bowl, toss together red and yellow peppers, red onion, thyme, coriander, cumin, oil and a good pinch of salt and pepper. Spread out in a single layer on a baking sheet and roast until softened but not charred, about 30 to 35 minutes, stirring once halfway through cooking time. Vegetables should be soft but not charred. Remove vegetables from oven and mix in half the parsley. Increase oven temperature to 425 F (220 C).
- On a lightly floured work surface roll puff pastry into a 12-in x 8-in (30 cm x 20 cm) rectangle before cutting into 6 equal squares about 4-in (10 cm) each. Prick squares of puff pastry with a fork and place them on a parchment-lined baking sheet.
- In a small bowl, beat 1 egg until well combined. Brush each square of puff pastry with beaten egg. Spread ½ tbsp (7 ml) yogurt on each square leaving a ½-in (1.25 cm) border. Top yogurt with a spoonful of vegetable mixture. Create a well in centre of vegetables and bake galettes for 14 minutes. Crack an egg into each vegetable well and return galettes to oven until egg is cooked to desired doneness, about 5 to 7 minutes.
- Sprinkle with additional salt and pepper along with remaining parsley. Serve immediately.
Drink Pairings
WILD RICE WAFFLES SERVED WITH WINTER SALAD
Ingredients
Serves 4 to 6
WINTER SALAD
½ cup (125 ml) cranberry sauce
¼ cup (60 ml) extra virgin olive oil
2 tbsp (30 ml) apple cider vinegar
2½ tsp (12.5 ml) Dijon mustard
1 tsp (5 ml) maple syrup
salt and ground black pepper, to taste
6 large eggs, at room temperature
1 bunch curly kale, trimmed and thinly
1 small head radicchio, thinly sliced
2 endive, thinly sliced
1 apple, thinly sliced
½ delicata squash, washed, seeded and cut into ½-in (1.25 cm) semi-circles and roasted
WAFFLES
1 cup (250 ml) cooked wild rice
2½ cups (625 ml) cooked long-grain white rice
5 large eggs, whisked
½ tsp (2 ml) salt
½ tsp (2 ml) ground black pepper
1 cup (250 ml) shredded cheddar cheese
3 green onions, trimmed and chopped
Instructions
- Start by making salad dressing. In a small bowl, whisk together cranberry sauce, olive oil, vinegar, mustard, maple syrup and a good pinch of both salt and pepper. Refrigerate until ready to use.
- To make waffles, start by preheating a waffle iron. If it has a temperature control, set it to medium-high heat.
- In a large bowl, stir together wild and white rice, whisked eggs, salt, pepper, cheddar and green onions. Mound portions onto waffle iron, close and cook until rice is crisped and browned, about 8 to 10 minutes. Transfer to a wire rack and repeat with remaining rice mixture.
- While waffles are cooking, bring a medium saucepan of water to a boil. Gently lower eggs for salad into water and boil for 6 minutes, then drain and run under cold water until cooled. Carefully shell, cut each egg in half and set aside.
- When ready to serve, add kale to a large bowl. Sprinkle with a pinch of salt and a drizzle of dressing. Massage kale with your hands until well coated and softened. Add radicchio, endive, apple and roasted squash. Add enough dressing to coat and gently toss together. Place waffles on serving plates, top with salad and 2 egg halves.