ELDERFLOWER, PISTACHIO AND LIME CHEESECAKE
Ingredients
Serves 8
1 cup (250 ml) pistachios, plus extra for garnish
5 pitted Medjool dates
¼ tsp (1 ml) salt
½ tsp (2 ml) finely grated lime zest, plus extra for garnish
1½ cups (375 ml) graham cracker crumbs
6 tbsp (90 ml) unsalted butter, melted
2 x 8 oz (250 g) package cream cheese, at room temperature
1 x 14 oz (398 ml) can sweetened condensed milk
3 tbsp (45 ml) lime juice
1½ tbsp (22 ml) elderflower cordial1, plus additional to serve
edible flowers, for garnish (optional)
Instructions
- Line bottom of an 8-in (20 cm) springform pan with parchment paper.
- In a food processor, pulse pistachios, dates, salt and lime zest until crumbly. Add graham cracker crumbs and butter. Process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to springform pan and press into an even layer over base of pan. Chill crust in freezer for 10 minutes.
- In bowl of a stand mixer fitted with paddle attachment, beat cream cheese at medium speed until smooth. Beat in condensed milk, a little at a time, scraping down sides of bowl as needed until all incorporated. Add lime juice and elderflower cordial and beat until well combined. Pour mixture over chilled crust and smooth top with a spoon or rubber spatula. Cover springform pan with plastic wrap and refrigerate until cheesecake is firm, about 3 to 4 hours.
- To serve, unmould cheesecake from pan and transfer to a serving plate. Garnish top of cheesecake with chopped pistachios, fresh lime zest and edible flowers, if desired. To achieve a clean cut piece of cake, make sure to use a warm knife and wipe off knife after each cut. Drizzle with a bit of additional elderflower cordial right before serving, if desired.
Drink Pairings
ROSE PETAL CHICKEN SERVED WITH HIBISCUS, BEET AND FETA SALAD
Ingredients
Serves 4
7 garlic cloves, divided
2 tsp (10 ml) ground cinnamon
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) dried thyme
1 tsp (5 ml) ground cumin
2 tsp (10 ml) each, salt and pepper, plus extra for seasoning
¼ cup + 1 tbsp (60 ml + 15 ml) olive oil, divided
2 tbsp (30 ml) rosewater
8 chicken thighs, skin-on, bone-in
½ tsp (2 ml) red pepper chili flakes
½ cup (125 ml) pomegranate molasses
⅓ cup (75 ml) chicken stock
2 tbsp (30 ml) chopped flat leaf parsley
3 tbsp (45 ml) toasted pine nuts
fresh edible rose petals, for garnish
HIBISCUS, BEET AND FETA SALAD:
1 cup + 6 tbsp (250 ml + 90 ml) water, divided
¾ cups (175 ml) granulated sugar
¼ cup (60 ml) dried hibiscus flowers (Available at specialty grocery stores)
⅓ cup + 2 tbsp (105 ml) extra-virgin olive oil, divided
salt and pepper, to taste
6 branches of thyme
2 tsp (10 ml) Dijon mustard
2 tbsp (30 ml) red wine vinegar
4 cups (1 L) watercress, washed and dried
4 cups (1 L) baby spinach, washed and dried
4 oz (125 g) crumbled feta cheese
½ cup (125 ml) mint leaves, roughly chopped
1 green onion, thinly sliced into rounds
Instructions
- 1 Preheat oven to 350 F (180 C).
- In a blender, combine 6 minced garlic cloves, cinnamon, lemon juice, thyme, cumin, salt and pepper, ¼ cup (60 ml) oil and rosewater. Place chicken in a baking dish and pour sauce over top. Cover baking dish with plastic wrap and refrigerate for at least 2 hours, up to 6 hours.
- When ready to cook chicken, in a medium bowl, whisk together chili flakes, pomegranate molasses, chicken stock and remaining 1 minced garlic clove
- Warm remaining 1 tbsp (15 ml) oil in a cast iron or ovenproof skillet over medium-high heat. Add chicken, skin side down, and cook until browned on both sides, about 8 minutes total. Remove chicken from pan and set aside. Pour out excess fat from pan before adding pomegranate molasses mixture. Bring to a boil, using a wooden spoon scrape bottom of pan to loosen any browned bits. Allow mixture to reduce by about half before adding chicken back to pan. Coat chicken in sauce and transfer pan to oven to cook chicken, 18 to 20 minutes. Remove from oven and baste chicken with pan sauce. Transfer to a serving platter and drizzle with any remaining pan juices. Garnish with parsley, pine nuts and rose petals. Serve alongside Hibiscus, Beet and Feta Salad.
- To make HIBISCUS, BEET AND FETA SALAD: In a small saucepan, bring 1 cup (250 ml) water, sugar and dried hibiscus to a boil over high heat. Once sugar has dissolved, remove from heat and allow to cool to room temperature. Strain, discard hibiscus flowers and reserve syrup until ready to use. Syrup may be made ahead and refrigerated for up to 2 weeks in an airtight container
- Preheat oven to 400 F (200 C).
- Wash beets and trim tops to within 1-in (2.5 cm) of beet. Reserve beet tops for another use. Lay each beet on a sheet of tinfoil, drizzle each with 1 tsp (5 ml) oil and 1 tbsp (15 ml) water. Sprinkle with some salt and pepper and place 1 thyme branch next to each beet. Wrap each beet tightly before placing in a roasting pan or on a rimmed baking sheet. Roast until beets can easily be pierced with a fork, about 50 to 60 minutes. When cool enough to handle, but still warm, rub skins off beets using a paper towel.
- In a medium bowl, whisk together remaining ⅓ cup (75 ml) oil, mustard, red wine vinegar and ¼ cup (60 ml) hibiscus syrup until well combined. Adjust seasoning to taste with salt and pepper. Cut beets into wedges and toss in dressing.
- Scatter watercress and spinach over a large platter before topping with beet wedges, crumbled feta, mint and green onions. Drizzle with a couple tablespoons of dressing before serving. Serve any remaining dressing alongside.
Drink Pairings
ELDERFLOWER & BUBBLE
Ingredients
Serves 1
1 oz (30 ml) St-Germain elderflower liqueur
1 oz (30 ml) plum wine, preferably Nakano Umé
½ oz (15 ml) fresh lemon juice
2 oz (60 ml) sparkling wine
long lemon zest, for garnish
Instructions
- In a mixing glass with ice, stir St-Germain, plum wine and lemon juice. Strain into a Champagne flute and top with sparkling wine. Garnish with a long coil of lemon zest.
Featuring
ROSY GIN FIZZ
Ingredients
Serves 1
1½ oz (45 ml) The Botanist gin
½ oz (15 ml) lemon juice
½ oz (15 ml) lime juice
¾ oz (22 ml) hibiscus syrup
2 oz (60 ml) milk
1 egg white
2 dashes orange flower water
2 oz (60 ml) soda water
dried rose bud, for garnish
Instructions
- In a shaker with ice, combine gin, lemon, lime, hibiscus syrup, milk, egg white and orange flower water. Shake vigorously for a long time. Double strain into a tall glass and allow foam to settle for 30 seconds. Top with soda water and garnish with a dried rosebud.
Featuring
FLIGHT OF FANCY
Ingredients
Serves 1
1½ oz (45 ml) Empress 1908 Gin
½ oz (15 ml) Cointreau
½ oz (15 ml) lemon juice
½ tsp (3 ml) Giffard Crème de Violette
grapefruit zest, for garnish
Instructions
- In a shaker with ice, combine gin, Cointreau, lemon juice and violet liqueur. Shake to chill and strain into a chilled cocktail coupe. Garnish with a piece of grapefruit zest.
Featuring
LEMON POPPYSEED CAKE WITH LEMON LAVENDER CREAM CHEESE ICING
Ingredients
Serves 8 to 10
2¾ cups (675 ml) cake flour
2 tsp (10 ml) baking powder
½ tsp (2 ml) baking soda
¾ tsp (4 ml) salt
3½ tbsp (52 ml) poppyseeds
¾ cup (175 ml) unsalted butter, room temperature
1½ cups + 1½ tbsp (375 ml + 22 ml) sugar, divided
2 tbsp (30 ml) lemon zest
¼ cup (60 ml) canola oil
4 large eggs
1 tsp (5 ml) lemon extract
½ tsp (2 ml) vanilla extract
1⅓ cups (325 ml) buttermilk
5 tbsp (75 ml) lemon juice, divided
LEMON LAVENDER CREAM CHEESE ICING:
8 oz (250 g) cream cheese, softened
½ cup (125 ml) unsalted butter, softened
¼ cup (60 ml) salted butter, softened
1 tsp (5 ml) grated lemon zest
1½ tsp (7 ml) dried lavender buds, ground
½ tsp (2 ml) vanilla extract
2 tbsp (30 ml) lemon juice
3⅓ cups (825 ml) icing sugar
CANDIED LEMON SLICES:
1 cup (250 ml) sugar
2 tbsp (30 ml) lemon juice
¾ cup (175 ml) water
2 small lemons, cut into ⅛-in (0.25 cm) thick rounds; discard seeds
Instructions
- Preheat oven to 350 F (180 C). Butter two 9-in (23 cm) round cake pans then line with a round of parchment paper. Butter parchment, lightly dust pans with cake flour and shake out excess. Set aside.
- Sift flour into a large mixing bowl. Add baking powder, baking soda, salt and poppyseeds, whisk together to mix. Set aside.
- In bowl of an electric mixer fitted with paddle attachment, cream together butter, 1½ cups (375 ml) sugar and lemon zest until pale and fluffy. Beat in canola oil and then 1 egg at a time, mixing just until combined after each addition. Beat in lemon extract and vanilla extract.
- In a measuring cup, mix together buttermilk with 3 tbsp (45 ml) lemon juice, set aside. Add ⅓ of flour mixture to butter mixture. Mix on low speeds until combined. Add in half the buttermilk mixture and mix until just combined. Add another ⅓ of flour mixture and mix until just combined. Mix in remaining buttermilk mixture and finish by mixing last ⅓ of flour mixture. Scrape sides and bottom and gently fold in until batter is evenly incorporated.
- Divide batter between 2 prepared cake pans. Spread in an even layer. Bake in preheated oven until toothpick inserted into centre of cake comes out clean, about 30 to 35 minutes.
- While cakes are baking, make a simple syrup by mixing together remaining 1½ tbsp (22 ml) sugar with 2 tbsp (30 ml) lemon juice, stirring until sugar is dissolved.
- Remove cakes from oven and let cool 5 minutes, then run a knife around edges of cakes to loosen and invert onto wire racks. While cakes are warm, brush with lemon simple syrup. About halfway through cooling, transfer cakes to an airtight container. Let cool completely before icing.
- To assemble, carefully cut off any domed part of the 2 rounds, ensure they are flat. Turn 1 cake over so that flat bottom is on top. Spread a thick layer of icing over flat surface. Cover with other round, making sure bottom is on top. Spread a light layer of the frosting over whole cake, careful not to create too many crumbs. Refrigerate to chill cake, when outside icing layer of cake is chilled, spread remaining icing all around. Use pastry bag fitted with a star attachment to create decorations, piping icing into a scallop pattern or desired design. Garnish with cooled Candied Lemon Slices.
- To make LEMON LAVENDER CREAM CHEESE ICING: Using an electric mixer fitted with beaters, mix together cream cheese, butters, lemon zest, lavender and vanilla extract until light and fluffy. Reduce speed and slowly mix in lemon juice with icing sugar until well incorporated. Increase speed and beat until light, fluffy and smooth for a minute until well blended. If icing is too soft to spread, freeze in 3-minute increments as needed, stirring between increments.
- To make CANDIED LEMON SLICES: In a large skillet over medium heat, stir together sugar, lemon juice and water until sugar is dissolved. Add lemon slices and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paperlined jelly-roll pan, using tongs. Reserve lemon syrup for lemonade or cocktails.
- Cool completely, about 1 hour. Cover and chill 2 hours to 2 days.
Drink Pairings
BRAISED NEW POTATOES WITH EDAMAME AND LEEKS
Ingredients
Serves 5 to 6
3 tbsp (45 ml) butter
1 bunch baby leeks, (or 2 to 3 leeks) green parta removed, white parts cleaned and cut into 2-in (5 cm) lengths, halved vertically
4 to 5 spring green garlic cloves, peeled
1 lb (500 g) small new potatoes rinsed and dried, halved
1 cup (250 ml) chicken or vegetable stock
1 tbsp (15 ml) brown sugar
1 cup (250 ml) frozen edamame, thawed
1 tsp (5 ml) fresh thyme
1 handful chopped mint
salt and pepper, to taste
Instructions
- In a heavy-bottomed saucepan, melt butter over medium heat and gently sauté leeks and garlic cloves until they soften, but do not brown. Add potatoes and fry until they colour, stirring frequently so leeks do not burn.
- Stir in stock and sugar; bring to a simmer. Simmer over low heat until potatoes are nearly fork-tender and liquid has evaporated by half and is syrupy. Stir in edamame, cover until they are hot. Mix in thyme and chopped mint. Season to taste.
Drink Pairings
SHREDDED RADISH AND KALE SLAW
Ingredients
Serves 4 to 6
½ cup (125 ml) lemon juice
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) honey
1 tbsp (15 ml) Dijon mustard
1 garlic clove, finely minced
1 tsp (5 ml) ground cumin
1 pinch red pepper chili flakes
3 cups (750 ml) packed finely shredded kale, destemmed, about 1 bunch
½ tsp (2 ml) salt
2 cups (500 ml) packed and finely shredded red cabbage
½ cup (125 ml) thinly sliced Heirloom or red radishes
1 cup (250 ml) shredded carrots
½ cup (125 ml) thinly sliced green onions (white and green parts)
2 stalks celery, thinly sliced on bias
¼ red onion, finely chopped
½ cup (125 ml) coarsely chopped cilantro
½ cup (125 ml) torn mint leaves (optional)
1 cup (250 ml) roasted and unsalted pumpkin seeds
½ cup (125 ml) dried cranberries
Instructions
- In a mixing bowl, whisk together until emulsified, lemon juice, olive oil, honey, mustard, garlic, cumin and chili flakes. Season with salt and pepper. Set aside.
- Place kale in a large bowl and sprinkle salt over top. Massage salt into kale until it breaks down and softens, about 30 seconds. Add remaining ingredients, while drizzling some of the vinaigrette over mixture. Toss well to combine. Allow to rest in refrigerator for at least 30 minutes and up to a day, to infuse flavours. If a crunchier slaw is preferred, only pour half the vinaigrette and serve remainder on side.
Drink Pairings
GINGER MARMALADE GLAZED HAM
Ingredients
Serves 10 to 12
1½ cups (375 ml) ginger marmalade
⅓ cup (75 ml) grated peeled ginger
⅓ cup (75 ml) maple syrup
2 tbsp (30 ml) hot prepared mustard
½ cup (125 ml) firmly packed light brown sug
1½ cups (375 ml) ginger ale
¼ cup (60 ml) finely chopped crystalized ginger
8 to 10 lb (3.5 to 4.5 kg) bone-in baked ham
1 lemon, unpeeled, thinly sliced
1 small orange, unpeeled, thinly sliced 15 to 30 whole cloves
CLASSIC FRUIT MOSTARDA:
2 tbsp (30 ml) canola oil
1 shallot, minced
2 tbsp (30 ml) brown mustard seeds
3 Granny Smith apples, peeled, cored, cut into ½-in (1.25 cm) dice
¼ lb (125 g) dried apricots, cut into ½-in (1.25 cm) dice
¼ lb (125 g) dried cherries, quartered
¼ lb (125 g) dried peaches, cut into ½-in (1.25 cm) pieces
¼ cup (60 ml) minced crystallized ginger
½ cup (125 ml) sugar
¼ cup (60 ml) white wine vinegar
½ cup (125 ml) water
½ cup (125 ml) dry white wine
3 bay leaves
2 tbsp (30 ml) Dijon mustard
1 tbsp (15 ml) dry hot mustard
½ tsp (2 ml) cayenne
Instructions
- In a small saucepan, mix together marmalade, grated ginger, maple syrup, mustard, brown sugar and ginger ale. Bring to a boil over high heat, stirring until well mixed. Reduce heat to medium, simmer, uncovered, for 10 to 15 minutes, or until reduced by half and syrupy. Mix in candied ginger. Keep warm.
- Place oven shelf in lowest position. Preheat oven to 350 F (180 C). Line a roasting pan with foil.
- If ham rind is still attached, using a sharp knife, cut a zig-zag pattern through ham rind about 4 to 5-in (10 to 12 cm) from shank end of leg. Remove rind from ham by sliding hand between rind and fat cap layer. Discard rind. Alternatively, place whole ham in a 350 F (180 C) oven for 20 minutes until rind easily pulls off with a minor amount of cutting, leaving fat cap intact.
- To score ham: run a chef ’s knife diagonally across fat on surface in 1-in (2.5 cm) cuts. Turn ham and cut diagonally across it in opposite direction, creating a cross-hatch or diamond-shaped pattern over surface.
- Brush half of the marmalade mixture over the fat cap. Use double pointed toothpicks (cut in half ) to secure, arranging slightly overlapping lemon and orange slices over the ham. Stud with cloves. Place ham in prepared roasting pan. Carefully brush glaze evenly over the lemon and orange slices.
- Bake, basting occasionally with pan juices, for 55 to 60 minutes, or until golden brown. Let ham stand for 5 minutes before carving. Serve with Classic Fruit Mostarda.
- To make CLASSIC FRUIT MOSTARDA: Heat a medium saucepan over medium-high heat, add canola oil, shallot and mustard seeds. When seeds begin to pop, mix in apples, apricots, cherries, peaches, ginger, sugar, white wine vinegar, water, wine and bay leaves. Bring to a boil, reduce heat to medium, cover and cook until fruit softens, about 15 to 20 minutes, and most liquid has reduced. Stir in Dijon, dry mustard and cayenne. Season to taste. Simmer until mixture is jam-like consistency. Remove bay leaves. Serve warm or at room temperature. Can be kept in an airtight container refrigerated for up to 1 month. Makes about 5½ cups (1.3 L).
Drink Pairings
HALLOUMI WITH PEA AND RADISH SALAD
Ingredients
Serves 2
1 tsp + 3 tbsp (5 ml + 45 ml) extra-virgin olive oil, divided
1 block halloumi cheese, cut into ½-in (1.25 cm) slices
3 tbsp (45 ml) lemon juice
1 tsp (5 ml) honey
1 cup (250 ml) frozen petite green peas, blanched and shocked
16 snap peas, strings removed
4 radishes, thinly sli
1 cup (250 ml) pea shoots
1 cup (250 ml) pea sprouts
1 cup (250 ml) pea tips
Instructions
- Heat a frying pan over medium-high heat, add 1 tsp (5 ml) olive oil and fry halloumi until golden brown on each side, about 2 to 3 minutes per side.
- Mix remaining ingredients together and place on a serving platter or 2 dinner plates. Top with fried halloumi.