MOSCOW MULE
Ingredients
Serves 1
2 oz (60 ml) Ketel One vodka
1 tbsp (15 ml) fresh lime
2 tsp (10 ml) simple syrup (equal parts sugar and water)
2 dashes Angostura bitters
ginger beer, to top
mint sprig, for garnish
Instructions
- Build ingredients over crushed ice in a copper mule mug. Give the mixture a stir to combine. Garnish with a mint sprig.
Featuring
TENNESSEE HIGHBALL
Ingredients
Serves 1
1 egg white
2 oz (60 ml) Jim Beam Black Label bourbon
1 oz (30 ml) fresh lemon juice
1 tbsp (15 ml) simple syrup (equal part sugar and water)
2 dashes Angostura Orange bitters
long orange twist, for garnish
Instructions
- Beginning with the egg white, combine first 5 ingredients in a mixing tin. Give mixture a dry shake (share without ice). Add ice and shake vigorously. Strain mixture through a fine mesh strainer over ice in a Collins glass. Top with ginger beer. Garnish with a long orange twist.
Featuring
HOTEL GEORGIA
Ingredients
Serves 1
1 egg white
2 oz (60 ml) Beefeater London Dry gin
4 tsp (20 ml) fresh lemon juice
1 tbsp (15 ml) Orgeat syrup
5 drops orange blossom water
freshly grated nutmeg, for garnish
Instructions
- Beginning with the egg white, combine first 5 ingredients in a mixing tin. Give mixture a dry shake (shake without ice). Add ice and shake vigorously. Strain mixture through a fine mesh strainer into a chilled cocktail coupe. Garnish with a sprinkling of freshly grated nutmeg.
Featuring
SAZERAC SOUR
Ingredients
Serves 1
1½ oz (45 ml) Buffalo Trace Kentucky bourbon
¾ oz (22 ml) Sazerac Syrup, recipe follows
¾ oz (22 ml) lemon juice
Okanagan Spirits Taboo Absinthe, in a spray bottle
dried lemon wheel, for garnish
Instructions
- Shake first 3 ingredients with ice and strain over fresh ice in a highball glass. Garnish with dried lemon wheel facing up – spray wheel and top of drink lightly with absinthe.
- To make Sazerac Syrup: In a saucepan over low heat blend 1 bottle of Peychaud’s bitters with equal part sugar until sugar dissolves. Store in glass bottle, keep refrigerated.
Featuring
SHOYU RAMEN
Ingredients
Serves 4
8 cups (2 L) Ramen Broth, make ahead
¼ cup (60 ml) tamari
4 slices Char Siu Pork Shoulder, make ahead
4 portions fresh or frozen ramen noodles, cooked according to package directions
½ cup (125 ml) canned sliced bamboo shoots, rinsed
4 Soy Eggs, halved, make ahead
2 green onions, julienned and put in iced water to curl
4 Japanese fish cakes, halved
4 pieces nori seaweed, for garnish
Shichimi Togarashi ( Japanese spice powder), to taste, for garnish
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
CHAR SIU PORK SHOULDER:
1 lb (500 g) pork shoulder roast, tied
½ cup (125 ml) soy sauce
1 cup (250 ml) water
½ cup (125 ml) cooking sake
½ cup (125 ml) mirin
½ cup (125 ml) sugar
4 garlic cloves, crushed
4 green onions, cut in half
4 slices ginger
¼ onion, peeled
1 tsp (5 ml) rice vinegar
SOY EGG:
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs
Instructions
- Bring prepared Ramen Broth to a boil and add tamari. Keep warm while preparing other ingredients.
- Over medium heat, warm Char Siu in its cooking liquid until hot. Set aside.
- Divide noodles evenly between 4 bowls. Arrange bamboo shoots, eggs, green onions and fish cakes evenly on each bowl of noodles. Ladle broth over each bowl and garnish with nori and shichimi togarashi.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make CHAR SIU PORK SHOULDER: Preheat the oven to 275 F (140 C).
- Place pork in an ovenproof pot with a lid, just large enough to fit. Add remaining ingredients. Place pot on stove over high heat and bring to a boil. Cover with lid and place in oven for about 4 hours, or until pork is tender.
- et pork cool in cooking liquid until it is room temperature, then place in refrigerator overnight before slicing and using. Remove butcher’s twine before slicing. Pork can be kept in braising liquid for up to 3 days.
- To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
- In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
Drink Pairings
SPICY MISO RAMEN
Ingredients
Serves 4
1 lb (500 g) lean ground pork
½ cup + 2 tbsp (125 ml + 30 ml) Garlic Miso Paste, divided, make ahead
8 cups (2 L) Ramen Broth, make ahead
4 pieces baby bok choy, washed
1 package honshimeji mushrooms
4 portions fresh or frozen ramen noodles, cooked according to package directions
4 Soy Eggs, for garnish, make ahead
1 tbsp (15 ml) sesame seeds, for garnish
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
GARLIC MISO PASTE:
1 cup (250 ml) miso
2 garlic cloves
1 shallot
1 tbsp (15 ml) Shichimi Togarashi ( Japanese spice powder)
3 tbsp (45 ml) sriracha chili paste
½ cup (125 ml) mirin
¼ cup (60 ml) cooking sake
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) fish sauce
1 tsp (5 ml) cayenne, to taste
SOY EGG:
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs
Instructions
- In a frying pan over medium-high heat, fry ground pork with ½ cup (125 ml) Garlic Miso Paste until pork is cooked through and no longer pink. Set aside.
- In a medium pot over high heat, bring prepared Ramen Broth to a boil. Add bok choy and mushrooms and simmer until cooked through, about 3 to 4 minutes. Remove vegetables from broth and set aside.
- Divide ramen noodles between 4 bowls. Garnish each bowl with Soy Eggs, ground pork, bok choy, mushrooms, sesame seeds and ½ tbsp (7 ml) Garlic Miso Paste. Ladle broth over each bowl and serve.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make GARLIC MISO PASTE: In a blender, add all ingredients and blend until smooth. Miso paste can be kept in fridge for up to 1 month. Makes 1½ cups (375 ml)
- To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
- In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
Drink Pairings
TSUKEMEN RAMEN
Ingredients
Serves 4
8 cups (2 L) Ramen Broth, make ahead
4 slices Char Siu Pork Belly, make ahead
4 portions fresh or frozen ramen noodles, cooked according to package directions
2 green onions, sliced
½ cup (125 ml) assorted Japanese pickled vegetables
8 Japanese fish cakes, sliced in half and warmed in boiling water
2 packages enoki mushrooms, root end trimmed off and divided into 4 portions
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
CHAR SIU PORK BELLY:
1 lb (500 g) pork belly, rolled and tied
½ cup (125 ml) soy sauce
1 cup (250 ml) water
½ cup (125 ml) cooking sake
½ cup (125 ml) mirin
½ cup (125 ml) sugar
4 garlic cloves, crushed
4 green onions, cut in half
4 slices ginger
¼ onion, peeled
1 tsp (5 ml) rice vinegar
Instructions
- In a pot over high heat, reduce prepared Ramen Broth to 4 cups (1 L). Set aside and keep warm while preparing remaining ingredients.
- Over medium heat, warm Char Siu slices in its cooking liquid until hot, set aside.
- Place hot noodles in 4 large bowls. Arrange Char Siu and fish cakes on noodles. Garnish with remaining ingredients. Ladle broth into 4 smaller soup bowls and serve broth with noodles and garnishes. This ramen is eaten by dipping noodles and garnishes into broth before eating.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make CHAR SIU PORK BELLY: Preheat oven to 275 F (140 C).
- Place pork in an ovenproof pot with a lid, just large enough to fit. Add remaining ingredients. Put pot on stove over high heat and bring to a boil. Cover with lid and put in oven for about 4 hours, or until pork is tender.
- Let pork cool in cooking liquid until room temperature, then refrigerate overnight before slicing and using. Remove butcher’s twine before slicing. Pork can be kept in braising liquid for up to 3 days.
Drink Pairings
CHICKEN RAMEN
Ingredients
Serves 4
½ tsp (2.5 ml) five-spice powder
¼ cup (60 ml) hoisin sauce
2 tsp (10 ml) tamari
4 boneless, skinless chicken breasts
8 cups (2 L) Ramen Broth, make ahead
16 shiitake mushrooms, stems removed
1 bunch spinach, washed
4 portions fresh or frozen ramen noodles, cooked according to package directions
4 Soy Eggs, halved, make ahead
1 cup (250 ml) canned corn
1 leek, white part only, julienned and put into ice water
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
SOY EGG:
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs
Instructions
- In a large bowl, mix five-spice powder, hoisin sauce and tamari. Add chicken and marinate in fridge for at least 2 hours, or overnight.
- Preheat oven to 350 F (180 C), place chicken on a parchment-lined baking sheet, bake for 15 to 20 minutes, or until chicken is done and juices run clear when cut. Let sit for 5 minutes, then cut into slices.
- Bring prepared Ramen Broth to a boil and add mushrooms. Turn heat down and simmer until mushrooms are cooked, about 5 minutes. Remove mushrooms and set aside. Bring broth back to a boil, add spinach and simmer until cooked through, about 1 minute.
- Divide noodles into 4 bowls. Garnish each bowl with shiitake mushrooms, Soy Eggs, canned corn, leek and chicken. Ladle broth over each and serve.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
- In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
Drink Pairings
CURRIED CARAMELIZED ONION AND APPLE SOUP
Ingredients
Serves 4 to 6
2 tbsp (30 ml) butter
1 tbsp (15 ml) olive oil
2 lbs (1 kg) yellow onions, thinly sliced
2 garlic cloves, coarsely chopped
1 tbsp (15 ml) coarsely chopped fresh ginger
3 Granny Smith apples, peeled, cored and chopped, plus ¼ Granny Smith Apple, sliced into thin matchsticks, for garnish
1 tbsp (15 ml) chopped fresh thyme leaves
1 tbsp (15 ml) curry powder
½ cup (125 ml) white wine vinegar or apple cider vinegar
4 cups (1 L) chicken or vegetable broth
1 cup (250 ml) heavy cream
salt and freshly ground white pepper
½ cup (125 ml) plain yogurt, for garnish
1 tsp (5 ml) thyme leaves, for garnish
Instructions
- In a large heavy-bottomed stockpot over medium heat, heat butter and olive oil. Add onions, stirring occasionally until golden and caramelized, about 25 to 30 minutes. Add garlic, ginger, apples, thyme and curry powder, cook for 2 to 3 minutes or until fragrant.
- Add wine or cider vinegar to deglaze. Increase heat to high and add broth. Bring to a boil, then reduce and simmer for 20 minutes or until apples are very soft.
- Purée soup with an immersion blender until smooth, or carefully in batches with a blender. Return soup to stockpot and simmer until hot. Stir in cream and season.
- Ladle into warm soup bowls and garnish with drizzle of yogurt, apple matchsticks and thyme leaves.
Drink Pairings
CARAMELIZED RED ONION TART
Ingredients
Serves 4 (makes 8 tarts)
2 large red onions cut into 1-in (2.5 cm) thick wedges
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) butter
1 lb (500 g) mixed mushrooms, cut into large 1-in (2.5 cm) chunks
1 garlic clove, minced
1 tsp (5 ml) chopped fresh thyme
¼ tsp (1 ml) cayenne
salt and pepper, to taste
2 sheets frozen packaged puff pastry, thawed according to package directions
1 cup (250 ml) crumbled feta cheese
1 large egg mixed with 1 tbsp (15 ml) water, beaten together
thyme sprigs and sliced green onions, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Place onion wedges on a foil-lined baking sheet. Drizzle and toss to coat with olive oil. Place into oven and bake for 10 minutes or until softened and lightly browned.
- Melt butter in a wide, heavy-bottomed skillet over medium-high heat. When it starts to sizzle, add mushrooms and sauté, stirring occasionally, until soft and liquid evaporates, about 10 minutes. Add garlic, thyme and cayenne. Sauté until fragrant, about 1 minute. Season with salt and pepper.
- ine 2 baking sheets with parchment paper. Unfold thawed sheets of puff pastry, cut into 5-in (12 cm) squares and place evenly spaced on baking sheets. Fold each square ½-in (1.25 cm) inwards along edge, overlapping at corners, to form a border.
- Arrange onions and mushrooms on pastry squares, keeping filling within edges and top with crumbled feta. Brush edges of pastry with egg wash. Bake until pastry is golden, about 20 to 25 minutes. Remove from oven and cool slightly. Garnish with fresh thyme sprigs and green onions.