SAGE NORTH
Ingredients
Serves 1
¾ oz (22 ml) Crown Royal Northern Harvest Rye
1 oz (30 ml) Sage Honey (make ahead, recipe follows)
½ oz (15 ml) freshly squeezed lemon juice, strained
2 oz (60 ml) freshly squeezed ruby grapefruit juice, strained
2 oz (60 ml) Chamdeville Brut
1 large sage sprig, for garnish
SAGE HONEY:
2 large sage sprigs
½ cup (125 ml) boiling water
⅔ cup (150 ml) unpasteurized honey
Instructions
- Combine rye, Sage Honey, lemon and grapefruit juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Gently bruise a sprig of sage and lower into glass to garnish.
- To make SAGE HONEY: In saucepan, add sage to boiling water, cover and simmer for 15 minutes. Remove sage and measure ⅓ cup (75 ml) of Sage Water. Set aside.
- Gently heat honey to thin it out and make it esier to work with. Combine Sage Water with warm honey and stir to dissolve. Store refrigerated, up to 1 month. Makes 1 cup (250 ml).
Featuring
PETIOLE
Ingredients
Serves 1
¾ oz (22 ml) Hendrick’s Gin
1½ oz (45 ml) Rhubarb Cordial (make ahead, recipe follows)
½ oz (15 ml) freshly squeezed lemon juice, strained
2 oz (60 ml) Segura Viudas Brut Rosado
lime zest, for garnish
RHUBARB CORDIAL:
1¼ cup (310 ml) water
1¼ cup (310 ml) sugar
4 cups (1 L) frozen rhubarb, cubed
2 slices fresh ginger, peeled
1 orange, zest and juice
1 lemon, zest and juice
Instructions
- Combine gin, cordial and lemon juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Garnish with lime zest.
- To make RHUBARB CORDIAL: In a medium saucepan, combine water, sugar, rhubarb, ginger and both the juice and zest of the orange and lemon. Cook over medium heat, stirring occasionally, until rhubarb is falling apart, 10 to 12 minutes. Strain through a fine strainer and press pulp to extract liquid. Strain a second time through a coffee filter, changing filter as needed. Store refrigerated, up to 1 month. Makes 2 cups (500 ml).
Featuring
POINSETTIA SPICE
Ingredients
Serves 1
¾ oz (22 ml) Marquis de Villard VSOP Brandy
1½ oz (45 ml) Spiced Cranberry Cordial (make ahead, recipe follows)
¾ oz (22 ml) freshly squeezed lemon juice, strained
2 oz (60 ml) Freixenet Cordon Negro Brut
1 rosemary sprig, for garnish
SPICED CRANBERRY CORDIAL:
1½ cups (375 ml) warm water
4 tea bags of Organic Chai Tea (such as Tazo)
3 cups (750 ml) fresh cranberries, halved
1 cup (250 ml) sugar
Instructions
- Combine brandy, cordial and lemon juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Gently bruise a sprig of rosemary and lower into glass to garnish.
- To make SPICED CRANBERRY CORDIAL: In a small saucepan over low heat, combine water, tea bags and cut cranberries. Stir frequently and adjust heat to maintain only a simmer until cranberries have completely softened, approximately 20 to 25 minutes. It is important to use low heat throughout the process, to prevent pectin from being activated.
- Strain through a fine strainer and press berries and tea bags to extract liquid. Strain a second time through a coffee filter, changing filter as needed. Filtration will take up to 30 minutes. Rinse the saucepan and combine cranberry/tea mixture with sugar. Simmer to dissolve. Store refrigerated, up to 1 month. Makes about 1¼ cup (310 ml).
Featuring
GINGERBREAD CAKE WITH EGGNOG ICING
Ingredients
Serves 6 to 8
⅓ cup (75 ml) molasses
⅓ cup (75 ml) brown rice syrup or golden corn syrup
¾ cup (175 ml) lightly packed brown sugar
1 cup (250 ml) butter
4 medium eggs
1 cup (250 ml) milk
3½ cups (875 ml) all-purpose flour
2 tsp (10 ml) baking soda
2 tsp (10 ml) ground ginger
2 tsp + ¼ tsp (10 ml + 1 ml) ground cinnamon, divided
¼ tsp + ¼ tsp (1 ml + 1 ml) ground nutmeg, divided
1 pinch + ½ tsp (2 ml) salt, divided
½ orange, zested
½ lemon, zested
1 tsp (5 ml) vanilla extract, or seeds scraped from 1 vanilla pod
1 tbsp (15 ml) eggnog
1 cup (250 ml) butter, at room temperature
4 cups (1 kg) icing sugar, plus extra for dusting
1 cup (250 ml) cranberries
Instructions
- Preheat oven to 350 F (180 C). Grease and line two 8-in (20 cm) round cake pans with parchment paper and set aside.
- In a bowl over simmering water, melt molasses, syrup, sugar and butter. Set aside and cool.
- In an electric mixer, mix eggs and milk. Add molasses mixture and mix until combined.
- Sift together flour, baking soda, ginger, 2 tsp (10 ml) cinnamon, ¼ tsp (1 ml) nutmeg and pinch of salt over wet mixture and fold in until just combined. Divide batter evenly between cake pans. Bake for 25 to 30 minutes, or until a cake tester inserted comes out clean. Set aside and cool while making eggnog icing.
- In a mixing bowl with an electric mixer, whip orange zest, lemon zest, vanilla extract, remaining salt, ground nutmeg and ground cinnamon, eggnog and butter together until fluffy. Add icing sugar and whip until fluffy and combined.
- To assemble, cut cooled cakes in half horizontally to make four cakes. Layer cakes with icing, then thinly spread icing around outside of cake. Decorate with cranberries and dust with icing sugar.
Drink Pairings
GLAZED HEIRLOOM CARROTS
Ingredients
Serves 8
4 bunches coloured heirloom carrots, medium-sized, scrubbed with tops cut off, halved lengthwise
2 shallots, chopped
2 cups (500 ml) chicken stock
3 tbsp (45 ml) butter
1 tsp (5 ml) honey
1 tsp (5 ml) kosher salt
¼ small orange, zest only
2 tbsp (30 ml) chopped parsley, for garnish
Instructions
- In a large shallow pan, add carrots, shallots, chicken stock, butter, honey, salt and orange zest (if your pan isn’t big enough for all carrots, cook in two pans). Bring stock to a boil, then turn down to a simmer over medium heat.
- Cook until carrots are just tender and liquid has reduced to a glaze. If there is still a lot of liquid, remove carrots from pan and turn up heat to medium-high. Reduce cooking liquid to a syrupy glaze consistency and add carrots in. Toss to coat. Place glazed carrots on a serving dish and garnish with parsley.
Drink Pairings
MUSHROOM AND LEEKS TUFFED PORK ROAST SERVED WITH PERFECT ROASTED POTATOES
Ingredients
Serves 8
STUFFING:
1 small leek, washed and chopped
2 garlic cloves, chopped
½ small onion, chopped
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
5 cups (1.25 L) button mushrooms, roughly chopped
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
1 tsp (5 ml) chopped fresh thyme
½ tsp (2 ml) chopped fresh sage
½ cup (125 ml) bread crumbs
PORK ROAST:
5¼ lb (2.5 kg) pork belly roast, skin on
2 tbsp (30 ml) kosher salt, divided
1 tbsp (15 ml) freshly ground pepper, divided
1 tbsp (15 ml) chopped fresh thyme
1 tsp (5 ml) chopped fresh rosemary
1 tbsp (15 ml) extra-virgin olive oil
1 cup (250 ml) white wine
2 cups (500 ml) chicken stock, divided
½ cup (125 ml) flour
PERFECT ROASTED POTATOES:
4½ lbs (2 kg) Yukon Gold potatoes, peeled and halved
reserved fat from pork roast drippings, or ¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
1 tsp (5 ml) freshly ground pepper
Instructions
- To make STUFFING: In a medium pan, sweat the leek, garlic and onion in olive oil and butter over medium heat until onions are translucent, about 5 minutes. Turn up heat and add mushrooms, salt, pepper, thyme and sage. Continue to cook, stirring occasionally, until mushrooms are fully cooked, about 10 to 15 minutes.
- Place mushroom mixture and bread crumbs in a food processor and blend until mushrooms are a rough purée. Remove from food processor and set aside to cool. Stuffing must cool completely before stuffing pork.
- To make PORK ROAST: Preheat oven to 300 F (150 C). Lay pork belly on a cutting board, skin side up. Dry skin with a paper towel. Prick skin of pork belly all over with a knife. Flip pork belly over, skin side down. Sprinkle half the salt and pepper all over meat. Sprinkle evenly with thyme and rosemary. Lay belly so that long side is parallel to you.
- Place stuffing down middle of pork belly, perpendicular to you. It should be in the shape of a log. Roll meat around stuffing and tie roast together with butcher’s twine.
- Coat skin of roast with olive oil and sprinkle with remaining salt and pepper. Place roast in a roasting pan, cover with foil and cook in oven for 4 hours (a knife will be able to easily pierce meat). Remove from oven and set aside while making sauce and Perfect Roasted Potatoes.
- Pour out all drippings from roasting pan into a bowl and return roast to pan. Remove most of the fat from drippings and set fat aside for Perfect Roasted Potatoes (if making).
- For sauce, add drippings into a saucepan with wine. Cook until wine has reduced by half. Pour half the stock into saucepan. In a small bowl, make a slurry with remaining half of stock and flour. Slowly add slurry to saucepan, stirring with a whisk. Simmer over low-medium heat until thickened. Set aside, to be served with roast.
- Preheat oven to 500 F (260 C). Return roast to oven and cook for an additional 20 to 30 minutes, or until skin is crisp and crackly. Remove and rest for 10 minutes before slicing. Serve with Perfect Roasted Potatoes and Glazed Heirloom Carrots (optional).
- To make PERFECT ROASTED POTATOES: In a large pot, place potatoes and cover with cold water. Add enough salt so water is as salty as sea water. Place over high heat and bring water to a boil. Reduce heat to low and simmer until potatoes are just tender all the way through. Drain potatoes and toss lightly. Edges of potatoes should break up slightly.
- Preheat oven to 375 F (190 C).
- Place a heavy bottomed roasting pan in oven to preheat. Once roasting pan is hot, remove from oven and add pork fat (or oil) and butter. Add potatoes and pepper to hot pan and toss until coated in fat.
- Roast for 45 minutes to an hour, or until potatoes are golden brown and crisp. Turn them over after 30 minutes.
Drink Pairings
BEEF SAMOSA PIE SERVED WITH PINEAPPLE GINGER CHUTNEY
Ingredients
Serves 6 to 8
4 medium russet potatoes, peeled and quartered
2 tbsp (30 ml) olive oil
3 garlic cloves, finely minced
2 medium onions, finely chopped
1-in (2.5 cm) ginger knob, peeled and finely chopped
1 jalapeño pepper, seeded and finely chopped
1 tbsp (15 ml) garam masala
1 to 2 tbsp (15 to 30 ml) curry powder
1 tsp (5 ml) ground cumin
½ tsp (2 ml) dried red chili flakes
1 lb (500 g) ground lamb or lean ground beef
2 tsp (10 ml) salt
½ tsp (2 ml) freshly ground pepper
2 tbsp (30 ml) lemon juice
¼ cup (60 ml) finely chopped cilantro
4 large eggs, beaten
1 cup (250 ml) frozen peas
butter, to grease pie plate and brush pastry
4 phyllo pastry sheets
PINEAPPLE GINGER CHUTNEY:
¼ cup (60 ml) vegetable oil
1 medium red onion, cut into ½-in (1.25 cm) dice
¼ cup (60 ml) minced ginger
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) finely chopped jalapeño peppers
3 tbsp (45 ml) curry powder
1½ cups (375 ml) white vinegar
½ cup (125 ml) fresh orange juice
zest and juice from 1 lime
1 cup (250 ml) brown sugar
½ cup (125 ml) golden raisins
1 medium pineapple, cut into ½-in (1.25 cm) dice
Instructions
- Boil potatoes in a pot of salted water until tender. Drain well and let cool. Dice into ½-in (1.25 cm) and place in a medium bowl. Set aside.
- In a large saucepan, heat olive oil over medium-high heat. Add garlic, onions, ginger and jalapeño. Cook until onions are soft. Add spices and cook 1 minute. Add the ground lamb or beef and cook until no longer pink. Add to diced potatoes along with the salt, pepper, lemon juice, cilantro, eggs and frozen peas. Stir well to mix thoroughly. Set aside.
- Preheat oven to 375 F (190 C).
- Brush the bottom and sides of a deepdish pie plate with melted butter and drape one sheet of phyllo pastry over it. Brush sheet with melted butter, then place another sheet of phyllo on top, leaving excess to hang over the edge. Repeat the process with a total of 4 sheets. You should have enough overhang on all sides to cover the filling once folded in. Spoon the cooled filling into the phyllo-lined pie plate and fold in overhanging edges, then ruffle or lightly crunch the phyllo, then butter top crust.
- Bake in oven for 30 to 40 minutes, or until pastry is golden and filling is set. Let rest 10 minutes before slicing and serving.
- To make PINEAPPLE GINGER CHUTNEY: Heat oil in a saucepan over medium-high heat. Add red onion and cook until translucent, about 3 minutes. Add ginger, garlic and jalapeño, stir for 1 minute.
- Add curry powder to a dry saucepan and heat until it just starts to smoke and become fragrant. Add white vinegar, orange juice, lime juice and zest, brown sugar, raisins and pineapple. Mix well.
- Add curry mixture to onion mixture and simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes. Remove from heat and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.
Drink Pairings
SEAFOOD AND WILD RICE CASSEROLE
Ingredients
Serves 6 to 8
3 cups (750 ml) water or chicken stock
1 cup (250 ml) wild rice
1 lb (500 g) raw medium prawns, peeled, deveined, cut into ½-in (1.25 cm) pieces
1 lb (500 g) bay scallops
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) butter
1 medium onion, finely chopped
2 celery ribs, finely diced
½ cup (125 ml) finely diced green pepper
½ cup (125 ml) finely diced red pepper
½ lb (250 g) button mushrooms, sliced
1 cup (250 ml) milk
1 cup (250 ml) mayonnaise
½ tsp (2 ml) freshly ground pepper
¼ tsp (1 ml) cayenne
2 tsp (10 ml) Worcestershire sauce
2 cups (500 ml) grated sharp cheddar, divided
½ lb (250 g) broccoli, cut into small florets, blanched in boiling water, then ice water bathed and drained
1 lb (500 g) fresh crabmeat (if frozen, drain well)
½ cup (125 ml) grated Parmesan
½ cup (125 ml) dry bread crumbs
Instructions
- Bring water or chicken stock to a boil. Stir in wild rice, reduce heat and simmer, covered, for 30 to 45 minutes, or just until kernels puff open. Uncover and fluff with a fork and simmer an additional 5 minutes. Drain off any excess liquid.
- Bring a large stockpot of salted water to a boil over high heat. Add prawns and bay scallops, blanch for 1 minute, drain and rinse in ice water bath. Drain well and set aside.
- Preheat oven to 375 F (190 C).
- Heat olive oil and butter in a large skillet over medium heat. Add onion, celery, green and red peppers and mushrooms, and sauté until soft. Remove from heat and allow to cool. Transfer to a large mixing bowl, mix in milk, mayonnaise, pepper, cayenne, Worcestershire sauce and 1½ cups (375 ml) cheese.
- Mix in cooked wild rice, broccoli, prawns, scallops and crabmeat. Transfer to a greased 13 x 9-in (3.5 L) baking dish. Mix together remaining cheddar cheese with the Parmesan and dry breadcrumbs. Sprinkle over top of casserole. Bake, uncovered, until bubbly, 40 to 50 minutes.
Drink Pairings
CHICKEN QUINOA BAKE WITH TOMATO, BASIL AND MOZZARELLA
Ingredients
Serves 4 to 6
2 tbsp (30 ml) olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 cup (250 ml) uncooked quinoa
2 cups (500 ml) chicken stock
2 cups (500 ml) crushed tomatoes
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) balsamic vinegar
½ tsp (2 ml) dried red chili flakes
salt and freshly ground pepper, to taste
3 cups (750 ml) ½-in (1.25 cm) diced rotisserie or cooked chicken
½ cup (125 ml) freshly grated Parmesan
1 cup (250 ml) shredded mozzarella cheese, divided
1 cup (250 ml) baby bocconcini, about 1-in (2.5 cm), halved
1 cup (250 ml) halved grape tomatoes
1 handful fresh basil, chopped, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- Heat a saucepan over medium heat. Add olive oil, garlic and onion, and sauté until soft, about 3 minutes. Add quinoa and chicken stock, increase heat and bring to a boil. Cover and reduce to a simmer, cooking for about 12 to 15 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork. Set aside.
- In a saucepan, combine crushed tomatoes, tomato paste and balsamic vinegar. Bring to a simmer over medium heat. Add dried red chili flakes to sauce and season to taste with salt and pepper.
- In a large bowl, mix together chicken, cooled quinoa, Parmesan and ½ cup (125 ml) shredded mozzarella, then add tomato sauce and mix well.
- Pour quinoa mixture into a greased 9 x 13-in (3.5 L) baking dish and top with remaining mozzarella. Scatter top with baby bocconcini and grape tomato halves. Bake in oven for 12 to 15 minutes, or until cheese is melted and casserole is heated through. Garnish with chopped, fresh basil.
Drink Pairings
CHICKEN ENCHILADA BAKE
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 lb (500 g) button mushrooms, sliced
1 x 4 oz (125 ml) can green chilies, drained, coarsely chopped
2 tbsp (30 ml) chili powder
1 x 14 oz (398 ml) can stewed or chopped tomatoes
1 store-bought roasted chicken, skinned and meat shredded or diced
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
3 cups (750 ml) sour cream, divided
12 corn tortillas
8 oz (250 g) Mexican cheese blend (shredded Monterey Jack and cheddar blend)
finely chopped iceberg lettuce, for garnish
PICO DE GALLO (SALSA FRESCA):
4 medium tomatoes, ½-in (1.25 cm) diced
1 garlic clove, finely minced
½ white or red onion, finely chopped
1 fresh serrano or jalapeño pepper, seeded and finely chopped
½ cup (125 ml) cilantro, finely chopped
2 green onions, finely chopped
juice of 1 lime
salt and freshly ground pepper, to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Add garlic and onions and sauté for 1 minute. Add mushrooms and sauté until soft. Add green chilies, chili powder, tomatoes, chicken, salt and pepper. Mix well. Bring to a boil. Reduce heat to low and simmer for a couple minutes, to allow some liquid to evaporate. Stir in ½ cup (125 ml) sour cream.
- Preheat oven to 450 F (230 C).
- Spread 1 cup (250 ml) sour cream in the bottom of a 9 x 13-in (3.5 L) baking dish. Wrap tortillas in a clean tea towel and microwave for 1 minute, to soften. Alternatively, fry a tortilla in a skillet over medium heat in about ¼ to ½-in (0.5 to 1.25 cm) of vegetable oil for a few seconds on each side, or until softened. Place on a paper towel to drain off any excessive oil.
- Spread about ¼ cup (60 ml) of the chicken mixture along the centre of tortilla; fold sides over filling and place it seam-side down on sour cream layer in baking dish. Repeat with remaining tortillas and chicken mixture.
- Spread remaining 1½ cups (375 ml) sour cream over filled enchiladas and then sprinkle with cheese. Bake for 10 to 15 minutes, or until cheese is melted and enchiladas are thoroughly heated through. Serve with finely chopped iceberg lettuce and Pico de Gallo.
- To make PICO DE GALLO (SALSA FRESCA): In a bowl, combine all ingredients together until well mixed. Season to taste. Refrigerate for 30 minutes.