TURMERIC-SPICED CHICKEN SMÖRGÅSTÅRTA
Ingredients
Serves 16
6 chicken breasts, skinless and boneless
1 tsp (5 ml) each, salt and pepper
2 tbsp (30 ml) oil
2 cups (500 ml) mayonnaise
2 tsp (10 ml) turmeric powder
2 tbsp (30 ml) curry powder
½ cup (125 ml) mango chutney
¼ cup (60 ml) dill relish
½ tsp (2.5 ml) smoked paprika
2 cups (500 ml) finely chopped celery
1 cup (250 ml) finely chopped green onions
32 slices of white bread, approximately
4 x 4-in (10 x 10 cm) after crusts removed
¾ cup (175 ml) butter, at room temperature, divided
6 tbsp (90 ml) mustard, divided (preferably sweet Bavarian mustard)
4 cups (1 L) spreadable cream cheese
2 cups (500 ml) ricotta cheese
optional garnish suggestions: tomatoes, arugula, figs, grapes, radishes, beets and thyme
Instructions
- Season chicken with salt and pepper. In a large saucepan, heat oil and fry chicken until cooked, about 5 minutes per side. Insert knife in centre of fillets to ensure it is fully cooked. Remove from pan along with any juices and set aside in a bowl. When cool, cut into ¾ x ¾-in (2 x 2 cm) chunks and return to bowl with accumulated juices.
- In a large bowl, combine mayonnaise, turmeric, curry powder, mango chutney, dill relish and paprika together. Mix in celery, green onions and cubed chicken. Cover and refrigerate until ready to assemble. Should yield about 6 cups (1.5 L) of chicken salad.
- On a large serving plate, place 8 slices of bread face down in 2 rows of 4 slices, touching each other to form a rectangle roughly 8 x 16-in (20 x 40 cm). Spread surface of bread with ¼ cup (60 ml) butter and lightly follow with 2 tbsp (30 ml) mustard. Spread ⅓ of chicken salad evenly over and cover with another 8 slices of bread. Repeat this process 2 more times, for a total of 3 rows of chicken salad sandwiched between 4 layers of bread. Snuggly wrap sides and top of sandwich cake with plastic wrap and refrigerate overnight or at least 4 hours.
- Using a whisk or hand mixer, blend together cream cheese and ricotta until smooth. Remove plastic wrap from sandwich cake. Using an offset spatula, frost sides and top of sandwich cake with cheese mixture. Decorate with vegetables, fruit and herbs, as desired, and serve.
Drink Pairings
JOLICOEUR
Ingredients
Serves 27
1 bottle + 12 oz (750 + 375 ml) Bombay Sapphire Gin
2 bottles (each, 750 ml) Sauvignon Blanc
2¼ cups (560 ml) Elderflower Cordial
1½ cups (375 ml) lemon juice
2¼ cups (560 ml) water
Grapes or edible flowers, for garnish
Instructions
- In a 20 cup (5 L) container, combine all ingredients, except for garnish. After combining, pour into resealable bottles and keep chilled until ready to serve. For each portion, dispense 5 oz (150 ml) into a chilled coupe glass. Garnish with grapes or edible flowers.
Featuring
CHIVALRY PUNCH
Ingredients
Serves 26
1 bottle + 12 oz (750 + 375 ml) Alberta Premium Rye Whisky
Lemon Herbal Tea*
2¼ cups (560 ml) Ginger Cordial
2¼ cups (560 ml) lemon juice
1 oz (30 ml) Aromatic Bitters
2¼ cups (560 ml) water
Lemon slices, for garnish
Instructions
- In a 16 cup (4 L) container, combine all ingredients, except for garnish. After combining, pour into resealable bottles and keep chilled until ready to serve. For each portion, dispense 5 oz (150 ml) into a rocks glass over ice. Garnish with a lemon slice.
- * Lemon Herbal Tea: Steep 6 lemon herbal tea bags in 4½ cups (1 L + 125 ml) room temperature water for 30 minutes. Remove tea bags and set aside until ready to use.
Featuring
LOVE POTION
Ingredients
Serves 25
1 bottle (750 ml) New Amsterdam No. 525 Vodka
1 bottle (750 ml) Aperol
1½ cups (375 ml) lemon juice
1 oz (30 ml) orange flower water
2¼ cups (560 ml) water
1 bottle (750 ml) sparkling wine
Orange zest, for garnish
Instructions
- In a 12 cup (3 L) container, combine all ingredients, except sparkling wine and garnish. After combining, pour into resealable bottles and keep chilled until ready to serve. For each portion, dispense 3¼ oz (100 ml) of the cocktail into a Champagne flute or white wine glass. Top with 2 oz (60ml) of sparkling wine. Garnish with orange zest.
Featuring
COD EN PAPILLOTE
Ingredients
Serves 2
1 tbsp (15 ml) miso paste
2 tbsp (30 ml) butter
1 tsp (5 ml) honey
1 tsp (5 ml) ginger, grated
2 x 3 oz (90 g) cod fillets
Instructions
- Preheat oven to 375 F (190 C).
- In a small bowl, mix together miso, butter, honey and ginger. Set aside.
- Place each cod fillet on a square of parchment. Dab butter mixture evenly on each piece of fish. Fold parchment paper over fish and, beginning at one corner, make small overlapping pleats all the way around to seal edges completely.
- Bake until fish is cooked through, about 12 to 15 minutes, depending on thickness of fish. Cut open papillotes and serve alongside a mixed green salad.
Drink Pairings
GRILLED VEGETABLE MEDLEY
Ingredients
Serves 3 to 5
1 each, yellow zucchini, green zucchini, small eggplant, yellow pepper, orange pepper, red onion
½ cup (125 ml) green beans
¼ cup (60 ml) neutral-flavoured oil
¼ cup (60 ml) olive oil
½ shallot, diced
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) red wine vinegar
2 sprigs oregano, stems removed
Instructions
- Preheat barbecue to medium-high heat.
- Slice zucchinis, eggplant and peppers in half lengthwise. Cut red onion into quarters. Place all vegetables in a large bowl, add neutral oil and season to taste. Toss until everything is coated evenly. Place vegetables on grill and close lid for 10 minutes. Remove green beans and flip remaining vegetables and grill on other side for another 10 minutes or until all vegetables are fork tender. Remove and plate on a large serving platter.
- In a small saucepan on medium heat, heat olive oil. Add shallots and reduce heat to medium-low, cook for about 5 to 8 minutes until shallots are translucent. Remove from heat and add mustard and vinegar. Top vegetables with warm dressing and garnish with oregano leaves.
Drink Pairings
ORZO SALAD
Ingredients
Serves 4 to 5
2 tbsp (30 ml) neutral-flavoured oil
2 zucchinis, cut into ½-in (1.25 cm) cubes
4 cups (1 L) orzo, cooked and cooled
¼ cup (60 ml) olive oil
½ lemon, juice only
1 cup (250 ml) Parmesan, grated
½ cup (125 ml) pine nuts, toasted
1 cup (250 ml) sun-dried tomatoes, chopped
Instructions
- In a large cast iron skillet on medium heat, heat oil. Add zucchini. Cook for 10 to 15 minutes stirring occasionally. Zucchini should still firm with a bit of colour. Remove from pan and set aside.
- In a large mixing bowl, add cooled orzo. Dress with ¼ cup (60 ml) olive oil, lemon juice and season to taste. Go easy on salt because sun-dried tomatoes can be salty. Add cooled zucchini, Parmesan, toasted pine nuts and sun-dried tomatoes. Stir and serve.
Drink Pairings
BLOOD ORANGE SANGRIA
Ingredients
Serves 6 to 8
1 stalk lemongrass, outer tough leaves removed, finely chopped
6 to 8 fresh mint leaves, plus extra for garnish
2 tbsp (30 ml) fresh lemon juice
2 cups (500 ml) chilled dry Riesling
2 cups (500 ml) chilled blood orange juice, fresh if possible
⅓ cup (75 ml) fresh grapefruit juice
¼ cup (60 ml) fresh lime juice
2 cups (500 ml) chilled sparkling wine
Blood orange wheels, for garnish
Instructions
- Into a large pitcher, place lemongrass, mint and lemon juice and muddle until mixed. Stir in Riesling and blood orange, grapefruit and lime juices. Place in refrigerator to chill and infuse for at least a ½ hour to up to 2 hours. Strain into a clean large pitcher.
- Pour ¾ cup (175 ml) citrus mix into ice-filled glasses. Top each with sparkling wine and garnish with orange wheels and mint.
Featuring
PORK CARNITAS TOSTADAS
Ingredients
Serves 10 to 12
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
1 tbsp + ½ tsp (15 ml + 2.5 ml) Mexican oregano or substitute oregano, divided
1 tbsp + ¾ tsp (15 ml + 4 ml) ground cumin, divided
1 large white onion, cut into large chunks, about 2-in (5 cm)
8 garlic cloves, smashed
2 oranges, juiced, or about 1 cup (250 ml) orange juice
3 limes, juice only, divided
2 bay leaves
2 lbs (1 kg) skinless, boneless pork butt or shoulder, patted dry
1 large red onion, finely diced, about ¼-in (0.5 cm)
1 dozen ripe Roma tomatoes, seeded, finely diced, about ¼-in (0.5 cm)
2 cups (500 ml) finely chopped cilantro, plus extra for garnish
4 jalapeños, seeded and finely chopped, divided, to taste
2 green onions, finely chopped
4 tbsp (60 ml) extra-virgin olive oil, divided
2 avocados
Vegetable oil, for frying
12 to 16 6-in (15 cm) fresh corn tortillas
4 garlic cloves, finely chopped
2 x 19 oz (540 ml) cans black beans, rinsed and drained
1 x 14 oz (398 ml) can low-sodium chicken stock
½ head iceberg lettuce, finely shredded
1 cup (250 ml) Mexican Queso Blanco or substitute feta, for garnish
Instructions
- In a mixing bowl, mix together salt, pepper, 1 tbsp (15 ml) oregano, 1 tbsp (15 ml) cumin, white onion, 8 smashed garlic cloves, orange juice, juice from 2 limes and bay leaves, add pork and massage mixture to coat. Cover with plastic wrap and refrigerate overnight, turning occasionally to marinate.
- Transfer pork and marinade into bowl of a 24 cup (6 L) slow cooker. Cover and set on high heat for 5 to 6 hours, or until meat falls apart. Remove pork, reserving liquid, and shred with two forks. Transfer and spread shredded pork onto a foil-lined baking sheet, lightly sprayed with cooking oil. Pour about 1 cup (250 ml) of reserved liquid over pork to season. Broil for 5 to 10 minutes on high heat until meat becomes golden browned and crispy on edges.
- To make Pico de Gallo, in a large non-reactive mixing bowl, add red onion, tomatoes, cilantro, 2 to 3 jalapeños, green onions, juice from 1 lime and 2 tbsp (30 ml) olive oil. Gently mix and season to taste. Cover and refrigerate until ready to use. Peel, pit and finely dice avocado and fold into Pico de Gallo right before using.
- In a deep skillet, pour enough vegetable oil to reach ½-in (1.25 cm) deep. Heat over medium heat until hot or until oil reaches 350 F (180 C). Carefully place whole tortilla into hot oil. Fry until lightly golden, about 1 minute or less, turning over half way. Drain on a paper towel-lined baking sheet. Repeat with remaining tortillas.
- To make Mexican Black Beans, heat a large, heavy saucepan over medium-high heat. Add 2 tbsp (30 ml) olive oil, chopped garlic, 1 jalapeño and ¾ tsp (4 ml) cumin. Sauté for 1 minute until softened, then add beans, ½ tsp (2.5 ml) oregano and stock, cook 10 minutes, stirring occasionally. Mash with potato masher and use a hand immersion blender and process until smooth. Continue boiling until thick, stirring frequently, about 8 to 10 minutes. Season to taste.
- To assemble, spread a couple tablespoons of Mexican Black Beans over a fried tortilla. Add a small handful of pork carnitas, about ¼ cup (60 ml), over black bean layer, then a handful of shredded lettuce. To garnish, add a dollop of Avocado Pico de Gallo, a sprinkle of cheese and chopped cilantro.
Drink Pairings
GREEN CHOPPED SALAD
Ingredients
Serves 6
4 cups (1 L) summer lettuces and greens
1 cucumber, sliced into ribbons with a spiralizer, or cut into slices
2 celery stalks, thinly sliced, plus leaves from celery heart
1 cup (250 ml) pea shoots, can substitute for more summer greens
½ red endive, thinly sliced
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) champagne vinegar
½ lemon, juice only
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
2 tbsp (30 ml) chives, sliced
2 tbsp (30 ml) flat leaf parsley, chopped
Instructions
- Arrange summer greens and vegetables on a large platter. Mix remaining ingredients together to make a vinaigrette, season to taste, then dress greens with vinaigrette.