SAILOR’S DELIGHT
Ingredients
Serves 1
1½ oz (45 ml) Sailor Jerry’s Spiced Navy Rum
1 oz (30 ml) Spiced Pear Cordial, make ahead, recipe follows
¾ oz (22 ml) lemon juice
3 oz (90 ml) soda water
pear slice, for garnish
Instructions
- In a cocktail shaker with ice, combine rum, cordial and lemon juice. Shake vigorously and strain into a Collins glass over cubed ice. Top with soda water and garnish with sliced pear.
- MAKE IT A MOCKTAIL: Prepare as above, omitting spiced rum from recipe.
- TO MAKE SPICED PEAR CORDIAL: In a saucepan, combine 2 cups (500 ml) pear juice, 1 cup (250 ml) sugar, 1 tbsp (15 ml) cracked whole allspice, 1 cinnamon stick, 1 tsp (5 ml) citric acid and simmer to dissolve sugar. Once dissolved, remove from heat to cool. Strain out solids and seal in a bottle. Can store in refrigerator for up to 2 weeks.
Featuring
CITRUS CELEBRATION
Ingredients
Serves 1
1½ oz (45 ml) Bombay Sapphire East London Dry Gin
3 oz (90 ml) mandarin juice
¾ oz (22 ml) lemon juice
½ oz (15 ml) Simple Syrup, recipe follows
10 drops Orange Blossom Water*
1 large Frozen Strawberry Purée
Ice Cube, make ahead, recipe follows
Instructions
- In a cocktail shaker with ice, combine all ingredients except for Frozen Strawberry Purée Ice Cube. Shake vigorously and strain into a rocks glass. Add Frozen Strawberry Purée Ice Cube and serve.
- MAKE IT A MOCKTAIL: Prepare as directed above, omitting gin. Can top with soda water for a bit of bubble.
- TO MAKE SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- TO MAKE ICE CUBE: Clean and hull 1 lb (454 g) strawberries then purée. Pour strawberry purée into large ice cube tray and freeze for a minimum of 6 hours.
- * Available in specialty stores.
Featuring
CELESTIAL COCKTAIL
Ingredients
Serves 1
1 oz (30 ml) Hendrick’s Gin
2 oz (60 ml) Raspberry-Hibiscus Tea Cordial, make ahead, recipe follows
2 oz (60 ml) Chamdeville Blanc de Blancs Brut
1 raspberry, for garnish
Instructions
- In a cocktail shaker with ice, combine gin and cordial. Shake vigorously and fine strain into a Champagne flute. Top with sparkling wine and garnish with a raspberry.
- MAKE IT A MOCKTAIL: Prepare as directed above, omitting gin, and topping with soda water instead of sparkling wine.
- TO MAKE RASPBERRY-HIBISCUS TEA CORDIAL: Steep 3 Raspberry-Hibiscus tea bags in 3 cups (750 ml) boiling water for 5 minutes. In a saucepan, combine 20 oz (600 ml) of steeped tea, 1¼ cups (310 ml) sugar and 2 tsp (10 ml) citric acid. Simmer to dissolve sugar and remove from heat. Once cooled, store in refrigerator in a sealed bottle for up to 2 weeks.
Featuring
MINI CHAMPAGNE TRIFLES
Ingredients
Serves 8
2½ cups (625 ml) Champagne or white sparkling wine, divided
2¼ cups (560 ml) whole milk
½ vanilla bean, cut in half lengthwise, seeds scraped out
¾ cup (175 ml) granulated sugar
6 large egg yolks, lightly beaten
¼ cup (60 ml) cornstarch
3 tbsp (45 ml) unsalted butter
½ cup (125 ml) whipping cream
2 tbsp (30 ml) icing sugar
2 tbsp (30 ml) skim milk powder
16 to 20 ladyfingers cookies
½ lb (250 g) strawberries, diced
½ lb (250 g) raspberries, cut in half
gold sprinkles, for garnish (optional)
Instructions
- In a medium saucepan, pour 1½ cups (375 ml) Champagne. Place over medium-high heat and reduce to 6 tbsp (90 ml). Reduce heat to medium and whisk in whole milk, vanilla bean seeds, granulated sugar and egg yolks until well combined. Add cornstarch and, while whisking continuously, cook until thickened and lightly boiling. Continue to cook custard for 2 minutes, stirring constantly. Remove from heat and whisk in butter. Transfer to a bowl, cover with plastic wrap and refrigerate until chilled. Transfer to a piping bag and refrigerate until ready to use.
- In a large bowl, whip together whipping cream, icing sugar and skim milk powder with a hand mixer until stiff peaks form. Place in a piping bag and refrigerate until ready to use.
- To assemble, in a bowl, add remaining 1 cup (250 ml) Champagne. Break up ladyfingers into bite-sized pieces. Working with 1 cookie piece at a time, quickly dunk in Champagne before putting 4 to 5 pieces in bottom of each of 8 stemless Champagne flutes. Top with a layer of about 2 tbsp (30 ml) of custard then about 2 tbsp (30 ml) combined of strawberries and raspberries. Continue building trifles with another layer of dipped cookies, custard and berries. Top each trifle with whipped cream and gold sprinkles, if desired. Refrigerate at least 1 hour and up to 4 hours before serving.
Drink Pairings
SWEET POTATO AND SCALLOP SPOONS
Ingredients
Serves 8
3 tbsp (45 ml) grapeseed oil, divided
2 tbsp (30 ml) unsalted butter, divided
2 large yellow onions, peeled, thinly sliced
salt and pepper, to taste
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) granulated sugar
2 small sweet potatoes, washed and scrubbed
2 tbsp (30 ml) half and half cream
2 or 3 thin slices prosciutto
¼ cup (60 ml) Italian parsley leaves, divided
16 scallops, patted dry with a paper towel
½ lime, juice only
Instructions
- Preheat oven to 350 F (180 C).
- In a small saucepan over medium heat, heat 1 tbsp (15 ml) oil and 1 tbsp (15 ml) butter. Add onions, salt and pepper and cook, stirring often, until reduced in volume and starting to brown, about 20 to 30 minutes. Increase heat to medium-high and stir in vinegar and granulated sugar. Cook, stirring often, until onions are a deep golden brown, about another 15 minutes. Remove from heat and set aside.
- Pierce sweet potatoes all over with a fork. Place on a microwave-safe plate alongside a small bowl full of water. Microwave on high for 5 to 7 minutes. Remove and split open, slicing down middle. Centre of sweet potato will still be a bit hard. Place back on plate and microwave until completely soft, another 5 to 7 minutes. Scoop softened flesh and place in a blender along with half and half and salt and pepper, to taste. Blend, adding more half and half if needed, to create a smooth purée, before transferring to a bowl and setting aside.
- Place prosciutto on a parchment-lined baking tray, without overlapping. Bake for 15 minutes, before turning off oven and letting tray sit in oven for another 10 minutes. Remove from oven and let prosciutto cool on tray before breaking into shards. Set aside.
- In a small frying pan heat remaining 2 tbsp (30 ml) oil over medium heat until hot but not smoking. Add half parsley leaves, quickly cover with lid for 5 seconds before removing and cooking, stirring frequently, until crispy, about 30 seconds. Take care as oil will splatter and hiss as soon as parsley hits hot pan. Transfer to a plate covered with a paper towel and season. Repeat with remaining parsley. Set aside.
- Without cleaning frying pan, place back over medium-high heat. Season scallops with salt. Once oil in pan is almost smoking, add scallops making sure not to crowd them. Cook scallops in batches if necessary. Allow to sear, undisturbed, for about 2 minutes or until browned. Flip, add remaining 1 tbsp (15 ml) butter and lime juice. Continue cooking, basting with buttery juices, until cooked through, about 2 minutes.
- To assemble, place a dollop of warm sweet potato purée in an appetizer spoon. Top with a scallop, some caramelized onions, a piece of prosciutto and some fried parsley. Serve while scallops are still warm.
Drink Pairings
CHEDDAR OLIVES
Ingredients
Serves 8
24 large pimento-stuffed green olives
1½ cups (375 ml) grated sharp cheddar
1 cup (250 ml) all-purpose flour
¼ cup (60 ml) unsalted butter, at room temperature
¼ tsp (1 ml) smoked paprika
¼ tsp (1 ml) pepper
¼ cup (60 ml) water, plus extra if needed
Instructions
- Preheat oven to 400 F (200 C). Line a baking tray with parchment paper and set aside.
- Place olives in a colander, rinse well under cold water and pat completely dry on a clean dish towel. Set aside.
- In a medium bowl, stir together cheese, flour, butter, paprika and pepper. Add water and kneed ingredients together until a dough forms. If dough is crumbly and will not hold together add more water 1 tsp (5 ml) at a time.
- Pinch off a generous 1 tsp (5 ml) of dough and press into a thin disk between your fingers. Place an olive in middle and wrap dough around it, roll between palms until dough is smooth and sealed around olive. Repeat until all olives are wrapped in cheddar dough. Place olives on prepared tray and bake until golden brown, about 12 to 15 minutes. Serve warm.
Drink Pairings
LAMB MEATBALL SLIDERS
Ingredients
Serves 10 sliders
1 lb (500 ml) ground lamb
2 tbsp (30 ml) chopped fresh mint
2 tbsp (30 ml) grated yellow onion
3 garlic cloves, minced
1 tsp (5 ml) dried oregano
1 tsp (5 ml) salt, plus extra for seasoning
½ tsp (2.5 ml) pepper
1 large egg
¾ cup (175 ml) thick Greek yogurt
1 tbsp (15 ml) red wine vinegar
1 pinch red pepper chili flakes
¼ cup (60 ml) fresh parsley, chopped
1 tbsp (15 ml) fresh oregano, chopped
1 green onion, trimmed, finely sliced
3 tbsp (45 ml) pomegranate seeds
2 tbsp (30 ml) olive oil
20 small pita rounds or slider buns
½ English cucumber, thinly sliced
1 cup (250 ml) baby arugula
Instructions
- In a large bowl, mix together lamb, mint, onion, garlic, oregano, salt, pepper and egg until well combined. Form ¼ cup (60 ml) portions of mixture into meatballs. Transfer to a plate and set aside.
- In a medium bowl, whisk together yogurt, vinegar, red pepper chili flakes, parsley, oregano and green onion until well combined. Season to taste, fold in pomegranate seeds and refrigerate until ready to use.
- In a large frying pan over medium-high heat, warm oil. Add meatballs and cook, turning often until browned all over, about 8 minutes total. Reduce heat to mediumlow and cook meatballs, again turning often, until desired doneness. About another 3 minutes for medium-well done.
- To assemble sliders, dollop a bit of yogurt sauce on 1 pita round. Top with a couple slices of cucumber and a meatball. Dollop more sauce on another pita and press a few arugula leaves into sauce. Place sauce-side down on top of meatball. Secure slider with a toothpick if needed. Assemble remaining sliders and serve.
Drink Pairings
SQUASH, FETA AND GRAPE TARTS
Ingredients
Serves 8
¾ cup (175 ml) red wine vinegar
6 tbsp (90 ml) granulated sugar
¼ tsp (1 ml) kosher salt, plus extra, to taste
½ tsp (2.5 ml) yellow mustard seeds
1 cup (250 ml) seedless red grapes, cut in half
2 cups (500 ml) small diced butternut squash
3 tbsp (45 ml) olive oil, divided, plus extra for brushing
salt and pepper, to taste
1 yellow onion, finely chopped
8 oz (250 g) fresh spinach
1 tbsp (15 ml) chopped dill
4 oz (125 g) crumbled feta cheese
6 sheets phyllo pastry
2 tbsp (30 ml) toasted pine nuts, for garnish
Instructions
- In a small saucepan over medium-high heat, bring red wine vinegar, sugar, salt and mustard seeds to a simmer. Stir until sugar has dissolved. Remove from heat and let cool 10 minutes. Place grapes in a small airtight container. Pour vinegar mixture over grapes, seal jar and refrigerate at least an hour or overnight.
- Preheat oven to 350 F (180 C). Lightly grease 16 mini-muffin cups with oil.
- Toss diced butternut squash with 1 tbsp (15 ml) oil and salt and pepper, to taste. Place in a single layer on a baking tray and bake for 15 minutes, stirring once.
- In a large frying pan over medium heat, heat remaining 2 tbsp (30ml) oil. Add onion and sauté until translucent, about 6 minutes. Stir in spinach and cook until wilted and no water released from spinach left in pan. Stir in dill, season with salt and pepper. Remove from heat, fold in crumbled feta and baked squash. Set aside.
- On a clean work surface, unroll phyllo pastry and stack layers on top of each other. Using a sharp knife or pizza cutter, cut into 3 x 3-in (8 x 8 cm) squares. Working with 1 set of pastry squares at a time, separate into individual layers. Brush 1 piece with oil before placing another phyllo square on top at an angle. Repeat process until there are 6 squares on top of each other at a different angle to create a star shape. Gently press oiled pastry into muffin cup and repeat with remaining phyllo pastry squares. Divide squash filling among phyllo cups and fold extra pastry over filling, roughly crimping edges so filling is still exposed. Brush edges with extra oil.
- Bake until filling is warm and phyllo is golden brown, about 20 to 25 minutes. Transfer warm tarts to a cooling rack to cool slightly before garnishing with drained pickled grapes and pine nuts. Transfer to a serving platter and serve warm.
Drink Pairings
BEET AND BOURBON RED VELVET CAKE
Ingredients
Serves 12
3 medium beets, about 10 oz (300 g) total, trimmed and peeled
3 tbsp (45 ml) lemon juice
¾ cup (175 ml) grapeseed or vegetable oil
3 large eggs
½ cup (125 ml) buttermilk
½ cup (125 ml) bourbon
1½ tsp (7.5 ml) vanilla extract, divided
2⅓ cups (575 ml) all-purpose flour
1½ cups (375 ml) granulated sugar
3 tbsp (45 ml) Dutch processed cocoa powder
½ tsp (2.5 ml) salt
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) baking soda
8 oz (250 g) cream cheese, at room temperature
2 tbsp (30 ml) unsalted butter, at room temperature
1 cup (250 ml) icing sugar
2 tbsp (30 ml) milk
Sparkling Cranberries, for garnish, recipe follows
SPARKLING CRANBERRIES:
rosemary and thyme sprigs, for garnish
½ cup (125 ml) granulated sugar, plus extra for coating
½ cup (125 ml) water
1½ cups (375 ml) fresh cranberries
Instructions
- Preheat oven to 350 F (180 C). Oil and flour a 10-cup (2.4-L) bundt pan and set aside.
- Pierce beets all over with fork before wrapping each in parchment paper and microwaving on high until tender, about 8 to 10 minutes. Place beets in a blender with lemon juice and oil and purée until smooth. Add eggs, buttermilk, bourbon and ½ tsp (2.5 ml) vanilla extract and blend again until well incorporated.
- In a large bowl, whisk together flour, sugar, cocoa powder, salt, baking powder and baking soda. Add beet mixture and whisk together until combined. Pour into prepared bundt pan and bake until a wooden skewer inserted in centre comes out clean, about 50 minutes. Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely at room temperature.
- In bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer on medium speed, beat cream cheese and butter together until very smooth. Add icing sugar, milk and remaining 1 tsp (5 ml) vanilla extract. Combine on low until smooth and creamy. Spoon icing into a piping bag or large, heavy duty, resealable plastic bag and snip off 1 corner. Pipe icing onto cake and garnish with Sparkling Cranberries and decorate with herbs.
- TO MAKE SPARKLING CRANBERRIES: In a small saucepan over mediumhigh heat, stir together sugar and water until simmering and sugar has dissolved. Let rapidly simmer for 1 minute. Remove saucepan from heat and allow mixture to cool until warm to touch. Stir in cranberries and thoroughly coat in sugar syrup. Let cranberries sit in syrup for 30 minutes. Using a slotted spoon, transfer cranberries to a wire rack and allow to dry at room temperature until tacky, about 2 hours and up to overnight.
- Place extra sugar in a bowl, add cranberries, tossing to completely coat in sugar, using extra sugar if needed. Place sugared cranberries on parchmentlined baking sheet and let dry at room temperature for 30 minutes. Best used within a couple of hours of being made. Makes 1½ cups (375 ml)
Drink Pairings
ROASTED ACORN SQUASH SALAD
Ingredients
Serves 8 to 10
2 medium acorn squash, cut into ½-in (1.25 cm) rings, seeds discarded
2 tbsp (30 ml) grapeseed oil
1 tsp (5 ml) ground cumin
salt and pepper, to taste
1 cup (250 ml) pecans
¼ cup (60 ml) raw pumpkin seeds
3 tbsp (45 ml) honey, divided
1 tbsp (15 ml) coconut sugar
1 pinch cayenne pepper
½ tsp (2.5 ml) ground cinnamon
½ cup (125 ml) extra-virgin olive oil
3 tbsp (45 ml) white balsamic vinegar
1 tbsp (15 ml) unseasoned rice vinegar
3 cups (750 ml) packed baby arugula
3 tbsp (45 ml) pomegranate seeds
2 tbsp (30 ml) mint leaves, torn
2 tbsp (30 ml) flat leaf parsley, torn
Instructions
- Place 2 rimmed baking trays in oven before preheating to 375 F (190 C).
- In a large bowl, toss together acorn squash, grapeseed oil, cumin, salt and pepper.
- Place squash in a single layer on warmed baking trays and bake, turning once about half way through cooking time, until tender and golden brown, about 15 to 20 minutes.
- On another rimmed baking tray place pecans in a single layer and bake in oven for 4 minutes. Transfer to a bowl and toss with pumpkin seeds, 1 tbsp (15 ml) honey, coconut sugar, cayenne pepper and cinnamon. Return pecan mixture to baking tray and return to oven until golden brown and fragrant, about 5 to 8 minutes. Set aside.
- In a medium bowl, whisk together olive oil, vinegars and remaining honey. Season to taste with salt and pepper.
- To assemble salad, make a bed of arugula on a platter. Top with rounds of roasted squash, drizzle with dressing, to taste. Garnish with sweet and spicy pecan mixture, pomegranate seeds, mint and parsley. Serve with extra dressing on side.