BLUEBERRY, MANGO AND JICAMA SALSA
Ingredients
Serves 3 cups (750 ml)
1 tbsp (15 ml) Ponzu sauce
1 tbsp (15 ml) light brown sugar
1 tbsp (15 ml) lime juice
1 cup (250 ml) chopped mango
1 cup (250 ml) blueberries, cut in half if large
½ cup (125 ml) diced jicama
1 green onion, white and light green parts sliced into thin rounds
1 serrano or jalapeño pepper, seeded and finely chopped
2 tbsp (30 ml) mint leaves
salt, to taste
Instructions
- In a large bowl, whisk together Ponzu sauce, brown sugar and lime juice, until sugar has dissolved. Add remaining ingredients and toss to combine. Refrigerate for at least 1 hour before serving. Best enjoyed the same day it is made.
- Try this salsa over grilled chicken, pork, steak or fish.
Drink Pairings
SHRIMP AND AVOCADO SALSA
Ingredients
Serves 4 cups (1 L)
1 poblano pepper, stem removed
1 lb (500 ml) raw shrimp, peeled and deveined
salt and pepper, to taste
1 tbsp (15 ml) grapeseed oil, divided
2 avocados, pitted, peeled and diced
2 cups (500 ml) multi-coloured grape tomatoes, quartered
¼ cup (60 ml) finely diced vidalia onion
1 tbsp (15 ml) olive oil
2 limes, juice only
2 tbsp (30 ml) finely chopped flat leaf parsley
2 tbsp (30 ml) finely chopped cilantro
Instructions
- Preheat broiler and set oven rack about 6-in (15 cm) from top of oven.
- Place poblano on an aluminum foil lined baking sheet and broil, turning occasionally, until blackened and blistered on all sides. Remove from oven and set aside until cool enough to handle. Peel off skin, slice pepper open to remove seeds and dice. Place in a large bowl and set aside.
- Season shrimp lightly with salt and pepper. Set aside.
- In a large frying pan, over mediumhigh heat, heat half the oil. Add half the shrimp and sauté until cooked through, about 4 minutes total. Transfer to a cutting board, coarsely chop and place in bowl with poblano. Repeat with remaining oil and shrimp.
- Fold remaining ingredients into shrimp mixture. Season with additional salt, if desired, and serve. Salsa may be made and refrigerated for up to 6 hours before serving. Best enjoyed the same day it is made.
- Delicious used as a base in a taco or on top of a grilled steak for a new take on surf and turf.
Drink Pairings
COWBOY CAVIAR
Ingredients
Serves 4 cups (1 L)
3 tbsp (45 ml) olive oil
½ tbsp (7 ml) clover honey or granulated sugar
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) chipotle chili powder
¼ tsp (1 ml) ground cumin
¼ tsp (1 ml) salt, plus extra to taste
½ lb (250 g) Roma tomatoes, seeded and diced
¾ cup (175 ml) canned black-eyed peas, rinsed and drained
¾ cup (175 ml) canned black beans, rinsed and drained
½ cup (125 ml) fresh or thawed frozen corn kernels
¼ cup (60 ml) diced red onion
½ Fresno or jalapeño pepper, seeded and diced
¼ cup (60 ml) diced red bell pepper
¼ cup (60 ml) diced orange bell pepper
1 avocado, pitted, peeled and diced
½ cup (125 ml) finely chopped cilantro
Instructions
- In a medium bowl, whisk together oil, honey, vinegar, chili powder, ground cumin and salt. Set aside.
- In a large bowl, with a rubber spatula, fold together tomatoes, black-eyed peas, black beans, corn kernels, red onion, Fresno pepper, red and orange bell peppers, avocado and cilantro.
- Pour dressing over bean mixture and gently fold together until well combined. Set aside at room temperature at least 30 minutes before serving. May also be covered and refrigerated up to 4 hours before serving. Serve chilled or at room temperature. Best served the same day it is made.
- Delicious with crackers or tortilla chips, you can also try this salsa over grilled haloumi cheese, roasted salmon or grilled chicken, pork or beef.
Drink Pairings
SHIITAKE MUSHROOM BAO
Ingredients
Serves 12 bao buns
¼ cup (60 ml) soy sauce or tamari
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) rice wine vinegar
½ tsp (2 ml) sesame oil
1 Thai bird’s eye chili, to taste
2 ginger slices, ¼-in (0.5 cm) each
1 garlic clove
1 tbsp (15 ml) brown sugar
1 cup (250 ml) shiitake mushrooms, stems removed
12 frozen bao buns (Available at Asian markets in the frozen section. They may be called Chinese/ Taiwanese Hamburger Buns.)
¼ cup (60 ml) hoisin sauce
2 mini cucumbers, sliced
2 stalks green onions, thinly sliced
Instructions
- In a pot, add all ingredients up to (but not including) mushrooms and bring to a boil. Cover and simmer for 10 minutes. Let cool.
- Add mushrooms to liquid and let sit overnight in refrigerator.
- When ready to serve, grill mushrooms over a preheated grill or barbecue over medium heat, until warmed through and lightly browned. Option to keep mushrooms whole or sliced.
- Steam buns in a bamboo steamer for 5 to 8 minutes, or until soft. Spread 1 tsp (5 ml) of hoisin on each bun. Divide mushrooms evenly between each bun and garnish with cucumbers and green onions.
Drink Pairings
CRISPY CHICKEN BAO
Ingredients
Serves 12 bao buns
1 lb (500 g) boneless, skinless, chicken thighs cut into 1½-in (3.75 cm) sized pieces
2 tbsp (30 ml) soy sauce or tamari
1 tbsp (15 ml) sake
1 tbsp (15 ml) grated ginger
1 garlic clove, grated
2 tsp (10 ml) granulated sugar
1 tsp (5 ml) lemon juice
1 cup (250 ml) potato starch or cornstarch
12 frozen bao buns (Available at Asian markets in the frozen section. They may be called Chinese/Taiwanese Hamburger Buns.)
¼ cup (60 ml) Japanese pickled daikon, thinly sliced
3 tbsp (45 ml) cilantro, picked
SRIRACHA MAYONNAISE
¼ cup (60 ml) Japanese Kewpie mayonnaise
1 tbsp (15 ml) sriracha, or to taste
PICKLED CABBAGE
1 cup (250 ml) sliced thinly red cabbage
¼ cup (60 ml) rice wine vinegar
1 tbsp (15 ml) white sugar
1 tsp (5 ml) salt
Instructions
- In a bowl, mix chicken, soy sauce or tamari, sake, ginger, garlic, sugar and lemon juice. Cover and marinate overnight in refrigerator.
- When ready to assemble, fill a medium-sized heavy bottomed pot with about 2-in (5 cm) of vegetable oil. Heat to 360 F (182 C) over medium-high heat.
- Place potato starch or cornstarch in a bowl. Add a handful of marinated chicken and toss with starch until evenly coated. Fry chicken in oil, turning halfway through, until golden brown and cooked through, about 5 to 8 minutes. The temperature of the oil will drop when you put the chicken in, keep the temperature at 350 F (180 C) when cooking. Drain chicken on a cooling rack or paper towel and repeat with remaining chicken.
- Steam buns in a bamboo steamer for 5 to 8 minutes, or until soft. Spread 2 tsp (10 ml) of Sriracha Mayonnaise on each bun. Divide chicken evenly between each bun and garnish with Pickled Cabbage, pickled daikon and cilantro.
- To make SRIRACHA MAYONNAISE: Mix the mayonnaise and sriracha together. This can be used right away or kept for up to 1 week in the refrigerator in a covered container. Makes ⅓ cup (75 ml).
- To make PICKLED CABBAGE: In a bowl, mix together all ingredients. Squeeze mixture with hands until liquid starts to come from cabbage. Store in a sealed container or glass jar overnight. The cabbage can be stored in the refrigerator in the pickling liquid for up to 1 month.
- When ready to use, take out desired serving amount and squeeze liquid from cabbage. Makes ½ cup (125 ml).
Drink Pairings
PORK BELLY BAO
Ingredients
Serves 12 bao buns
1 lb (500 g) pork belly, with the skin on, prick skin with a sharp paring knife
1 tbsp (30 ml) white or palm sugar
1 tbsp (30 ml) dark soy sauce
1 tbsp (30 ml) regular soy sauce
2 tsp (10 ml) Chinese Shaoxing cooking wine
1 garlic clove, peeled and crushed
⅛ of a small onion, peeled
1 green onion, cut into ½-in (1.25 cm) lengths
¼-in (0.5 cm) ginger slice
½ piece Thai chili, or more, to taste
½ piece star anise
¼-in (0.5 cm) piece cinnamon stick
1 cup (250 ml) water, plus extra
12 frozen bao buns (Available at Asian markets in the frozen section. They may be called Chinese/ Taiwanese Hamburger Buns.)
2 stalks green onions, sliced thinly
3 tbsp (45 ml) cilantro, picked
1 Thai chilli, thinly sliced (optional)
¼ cup (60 ml) roughly chopped roasted cashews
PICKLED CABBAGE:
1 cup (250 ml) Napa cabbage (siu choy), sliced thinly
¼ cup (60 ml) rice wine vinegar
1 tbsp (15 ml) white sugar
1 tsp (5 ml) salt
Instructions
- Preheat oven to 250 F (130 C). Place the pork belly in an ovensafe baking dish or pot just large enough to fit the pork.
- In a pot, combine remaining ingredients up to (but not including) bao buns. Bring mixture to a boil then pour over pork belly. Add enough water to cover belly. Cover with foil and cook in the oven for 5 to 6 hours, or until tender. Flip pork over halfway through cooking.
- Once done cooking, remove pork from braising liquid and place on a baking tray. Lay a piece of plastic wrap over pork and place another baking tray or flat plate on top. Place a heavy can on the plate to weigh down the pork, and place in refrigerator overnight to press the meat.
- Strain braising liquid and discard the aromatics and spices, chill overnight.
- When ready to serve, discard the solidified fat from the braising liquid, then reduce liquid in a saucepan over medium heat. The liquid should coat the back of a spoon. Remove from heat and set aside.
- Slice pork belly into ½-in (1.25 cm) thick pieces that will fit inside bao buns. Heat pork belly in the reduced braising liquid over medium heat, turning occasionally to glaze the pork all over with the sauce.
- Steam buns in a bamboo steamer for 5 to 8 minutes, or until soft. Place 1 to 2 pieces heated pork belly in each bun and garnish with ¼ cup (60 ml) Pickled Cabbage, green onions, chilies, cilantro and cashews.
- To make PICKLED CABBAGE, In a bowl, mix together all ingredients. Squeeze mixture with hands until liquid starts to come out of cabbage. Store in a sealed container or glass jar overnight. The cabbage can be stored in the refrigerator in the pickling liquid for up to 1 month.
- When ready to use, take out desired serving amount and squeeze liquid from cabbage. Makes 1 cup (250 ml).
Drink Pairings
YOGURT TART WITH FRESH CITRUS SALAD
Ingredients
Serves 10
1¼ cups (310 ml) all-purpose flour
½ cup (125 ml) slivered blanched almonds
¾ cup (175 ml) granulated sugar, divided
¼ tsp (1 ml) salt
½ cup (125 ml) cold unsalted butter, cut into large chunks
1½ tsp (7 ml) vanilla extract, divided
6 tbsp + 1 tsp (90 + 5 ml) cold water, divided
½ cup (125 ml) granulated sugar
1 star anise
1 cinnamon stick
2 green cardamom pods, crushed
½ cup (125 ml) orange juice
1 tbsp (15 ml) powdered gelatin
¼ cup (60 ml) light coloured honey, such as wildflower
1½ cups (375 ml) natural Greek yogurt
2 to 3 medium oranges
Instructions
- To make crust: in a food processor, blend flour, almonds, ¼ cup (60 ml) sugar and salt until nuts are finely ground. Add butter and pulse until mixture resembles coarse meal. Pulse in ½ tsp (2 ml) vanilla extract and 1 tbsp + 1 tsp (20 ml) water to form moist clumps. Press evenly into a 9-in (23 cm) tart pan with a removable base. Freeze for 30 minutes.
- While crust is freezing, preheat oven to 375 F (190 C).
- Bake crust until golden brown, about 20 minutes. Press any puffed up sections back into tin. Set aside to cool completely on a wire rack.
- While crust is cooling prepare spiced syrup. In a small saucepan over medium-high heat, stir together remaining ½ cup (125 ml) sugar, 5 tbsp (75 ml) water, star anise, cinnamon stick and crushed cardamom pods. Simmer until all the sugar has dissolved. Remove saucepan from heat and cool completely at room temperature.
- Once crust is cooled, prepare filling. In a small saucepan, stir together orange juice and gelatin. Set aside for 5 minutes. Place gelatin mixture over medium heat and stir in honey. Once gelatin is completely dissolved transfer to a bowl and whisk in yogurt and remaining 1 tsp (5 ml) vanilla extract. Pour filling into completely cooled crust and refrigerate for at least 1 hour, up to overnight.
- With a knife, cut away peel and pith from oranges before cutting into slices. Just before serving, arrange orange slices over set yogurt filling and brush with spiced syrup.
Drink Pairings
ADULT GRAPEFRUIT, BASIL AND VODKA POPSICLES
Ingredients
Serves 10 popsicles
1 cup (250 ml) granulated sugar
1 cup (250 ml) water
6 large basil leaves, plus extra
½ vanilla bean, split in half
1½ cups (375 ml) white grapefruit juice
¼ cup (60 ml) vodka (or substitute additional white grapefruit juice)
2 to 3 red grapefruits
Instructions
- In a medium saucepan over medium-high heat, stir together sugar and water. Simmer until all the sugar has dissolved. Remove saucepan from heat and stir in 6 basil leaves and vanilla bean. Set aside until cooled at room temperature.
- While simple syrup is cooling, cut away rind and white membrane from outside of each grapefruit. Working with 1 grapefruit at a time, cut out segments between white pith so that you are left with a grapefruit segment free from any pith. Once both grapefruits have been broken down into segments, cut each segment into 3 or 4 pieces.
- Strain basil-vanilla simple syrup into a pitcher and discard remaining solids. Julienne another 2 or 3 basil leaves, if desired, and stir into syrup along with white grapefruit juice and vodka until well combined.
- Fill popsicle moulds ¾ full with grapefruit juice mixture. Add a couple of grapefruit pieces to each mould, pushing down to submerge them. Freeze popsicles for about 45 minutes before adding popsicle sticks. Freeze until frozen solid, about 6 to 8 hours. Unmould popsicles and enjoy.
Drink Pairings
LEMON, THYME AND POPPYSEED LOAF
Ingredients
Serves 10
1 cup (250 ml) granulated sugar
2 lemons, zest only
2 tbsp (30 ml) chopped thyme leaves
¾ cup (175 ml) buttermilk
¼ cup + 3 tbsp (60 + 45 ml) lemon juice, divided
1¼ tsp (6 ml) vanilla extract, divided
3 large eggs
⅓ cup (75 ml) grapeseed oil
1¾ cups (425 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) baking soda
¼ tsp (1 ml) salt
1 tbsp + 2 tsp (25 ml) poppyseeds
⅓ cup (75 ml) Lemon Syrup, make ahead, recipe follows
¼ cup (60 ml) cream cheese, at room temperature
1 cup (250 ml) icing sugar
CANDIED LEMONS AND LEMON SYRUP:
1 cup (250 ml) granulated sugar
1 cup (250 ml) water
1 large lemon, cut into ¼-in (0.5cm) thick slices
Instructions
- Preheat oven to 350 F (180 C). Butter and flour an 8 x 4-in (1.5 L) loaf pan.
- In a large bowl, place sugar, lemon zest and thyme and rub together with fingers until it looks like wet sand. Whisk in buttermilk, ¼ cup (60 ml) lemon juice, 1 tsp (5 ml) vanilla extract, eggs and oil.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and poppyseeds. Pour dry ingredients into wet mixture and whisk until batter is just combined.
- Pour batter into prepared pan. Bake until a wooden toothpick inserted in centre comes out clean, about 1 hour. Let cool in pan until warm to the touch, about 20 minutes.
- In a small saucepan over medium-low heat, warm Lemon Syrup. Turn out cake and place right side up onto a baking rack set over a rimmed baking sheet. Brush Lemon Syrup over cake and let cool completely, about 1 hour.
- In a medium bowl using an electric hand mixer, beat together cream cheese and remaining ¼ tsp (1 ml) vanilla extract until smooth and creamy. Beat in icing sugar, ½ cup (125 ml) at a time. It should be thick and spreadable frosting.
- To serve, transfer cake to a serving platter. Spread frosting over top of cake before garnishing with Candied Lemons and additional thyme leaves, if desired.
- To make CANDIED LEMONS AND LEMON SYRUP, Line a baking sheet with parchment paper and set aside. In a medium saucepan over medium heat, bring sugar and water to a simmer, stirring occasionally. Add lemon slices, place a round of parchment paper on top of lemons, and reduce heat to medium-low. Simmer, turning lemon slices occasionally, until pith is tender and translucent, about 40 minutes. Remove lemon slices from Lemon Syrup and arrange in a single layer on prepared baking sheet. Set aside both Candied Lemons and reserved Lemon Syrup for Loaf recipe. Makes about 10 lemon slices.
Drink Pairings
CARROT TAHINI SALAD WITH CRISPY CHICKPEA CROUTONS
Ingredients
Serves 2 to 3
4 to 5 large carrots
½ cup (125 ml) roughly chopped parsley
TAHINI DRESSING:
½ cup (125 ml) Tahini
2 garlic cloves, roughly chopped
1 lemon, juice only
salt, to taste
2 tbsp (30 ml) maple syrup
¼ cup (60 ml) plain yogurt or sour cream
pinch of cumin
PICKLED CABBAGE:
2 tbsp (30 ml) sugar
1 tbsp (15 ml) salt
1 cup (250 ml) lukewarm water
1 cup (250 ml) white vinegar
1 garlic clove, smashed
2 bay leaves
½ tsp (2 ml) fennel seeds
½ head red cabbage
CRISPY CHICKPEA CROUTONS:
1 x 16 oz (500 ml) can chickpeas
2 tbsp (30 ml) grapeseed oil
1 tsp (5 ml) each, cumin, salt, paprika, pepper, garlic powder
Instructions
- With a vegetable spiralizer, spiral cut carrots using the shredding blade. Toss carrot noodles in Tahini Dressing to coat. Garnish with ½ cup (125 ml) Pickled Cabbage, Crispy Chickpea Croutons and chopped parsley, and serve.
- To make TAHINI DRESSING: In a food processor, blend all ingredients until smooth, set aside. Can be kept refrigerated for up to 1 week. Makes 1 cup (250 ml).
- To make PICKLED CABBAGE: In a medium bowl, combine all ingredients, except for cabbage, and stir until sugar and salt have dissolved. Using a mandoline or very sharp knife, shred cabbage as thin as possible. Fill a 2-cup (500 ml) jar with shredded cabbage and pour liquid over. Leave jar out on counter at room temperature for 2 to 4 hours with the lid on, then refrigerate until ready to use. Will keep up to 4 weeks. Makes 2 cups (500 ml).
- To make CRISPY CHICKPEA CROUTONS: Preheat oven to 375 F (190 C). Rinse chickpeas, dry very well on a clean tea towel. In a large bowl, mix remaining ingredients and coat chickpeas in oil and spices. Spread out on a large non-stick cookie sheet (don’t crowd) and bake for 20 to 25 minutes or until golden brown.