THAI-SPICED GRILLED PRAWNS ON CIABATTA
Ingredients
Serves 4 open faced sandwiches
1 star anise
4 whole cloves
2 allspice berries
½ cinnamon stick
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) cumin seeds
1 tbsp (15 ml) salt, plus extra, to taste
1 avocado, pitted, peeled and chopped
2 tbsp (30 ml) fresh lime juice
12 large prawns, peeled and deveined
1 tbsp (15 ml) extra-virgin olive oil
¼ pomelo, peeled and pith removed before cutting into 1-in (2.5 cm) pieces
¼ English cucumber, cut into thin rounds
2 tbsp (30 ml) roasted peanuts, chopped
2 tbsp (30 ml) small mint leaves
2 tbsp (30 ml) cilantro
2 tbsp (30 ml) fresh basil leaves, roughly torn
½-in (1.25 cm) piece of gingerroot, peeled and julienned
1 tsp (5 ml) finely chopped lemon grass
1 green onion, finely sliced
½ bird’s eye chili, seeded and finely chopped
2 ciabatta rolls (or small baguettes), halved and toasted
Instructions
- In a small frying pan over medium heat, toast first 6 ingredients until fragrant, about 5 minutes. Remove from heat and cool to room temperature before finely grinding in spice grinder or mortar and pestle. Stir in salt and set aside.
- In a blender or small food processor, combine avocado, lime juice and a pinch of salt until smooth. Set aside.
- Preheat a grill or grill pan over medium-high heat.
- In a bowl, toss together prawns, oil and prepared spice mix. Grill prawns until cooked through, about 1 minute per side, and set aside.
- In a large bowl toss together pomelo, cucumber rounds, peanuts, mint, cilantro, basil, ginger, lemon grass, green onion and chili.
- To serve, spread each toasted ciabatta half with prepared avocado cream and top with prawns and some pomelo salad. Serve immediately.
Drink Pairings
TOMATO GELÉE WITH SHRIMP
Ingredients
Serves 8
2 lbs (1 kg) ripe red tomatoes, halved
2 small shallots, peeled
2 garlic cloves, peeled
¼ cup (60 ml) fresh basil, julienned
1½ tbsp (22 ml) kosher salt, divided
½ tsp (2 ml) freshly ground black pepper
2 tbsp (30 ml) vodka
2 x 7 g (¼ oz) packages gelatin
64 shrimp, tail on, peeled and deveined, size 31 to 40
2 cups (250 ml) vegetable oil
8 fresh basil leaves, for garnish
Instructions
- Seed tomatoes and place cut-side down on a cooling rack set over a baking sheet to drain for 30 minutes. In a food processor or blender, pulse tomatoes, shallots, garlic, basil, ½ tbsp (7 ml) salt and pepper until finely puréed. Pour into a shallow dish.
- To make gelée, pour vodka in a small saucepan and sprinkle gelatin over top. Let gelatin bloom for 5 to 10 minutes, then heat over low heat (or in a microwave) until completely melted. Stir into tomato purée. Refrigerate for at least 4 hours or until firm.
- Before serving, bring a large saucepan of water to a boil. Add 1 tbsp (15 ml) kosher salt and the shrimp. Cook for 2 to 3 minutes until shrimp are pink and starting to curl. Remove shrimp from saucepan, drain and rinse under cold water to stop cooking. Pat dry.
- In a small saucepan bring vegetable oil to a low simmer. Add basil leaves and fry for about 1 minute. Remove leaves and drain on paper towels.
- When ready to serve, use a cookie cutter and cut 8 rounds from gelée, about 2-in (5 cm) in diameter. Divide rounds among serving plates and arrange 8 shrimp per plate (or as desired). Garnish with basil and serve immediately.
Drink Pairings
VEGETABLE NOODLES WITH ROASTED RATATOUILLE
Ingredients
Serves 6
1 medium-sized spaghetti squash
sea salt and freshly ground black pepper
¼ cup (60 ml) olive oil, divided
4 green zucchini, each 10-in (25 cm) long, divided
1 medium-sized fennel bulb, trimmed, diced
1 large sweet onion, diced
2 red bell peppers, cored and diced
1 yellow bell pepper, cored and diced
1 serrano chile pepper, cored and minced
4 garlic cloves, peeled and minced
⅓ cup (75 ml) vegetable stock or tomato juice (optional)
1 cup (250 ml) fresh basil leaves, cut into thin julienne strips, divided
½ tsp (2 ml) fennel seed, crushed
2 medium-sized yellow zucchini
2 tomatoes, diced
½ cup (125 ml) shredded Parmesan
Instructions
- Preheat oven to 400 F (200 C). Position oven racks in bottom and top third of oven. Cut spaghetti squash in half lengthwise and scrape out seeds. Brush flesh with 2 tbsp (30 ml) olive oil and season generously with salt and pepper. Place cut-side up in a roasting pan just large enough to hold them side-by-side. Bake on top rack for 50 minutes or until forktender. Remove from oven and let rest at room temperature for 30 minutes. Scrape flesh with a fork to make long strands. Place strands in a large bowl. Set aside.
- To make ratatouille, lightly oil a large baking sheet and set aside. Dice 2 green zucchini reserving remaining 2 for noodles. In a large bowl, combine diced zucchini with fennel, onion, peppers and garlic. Drizzle with remaining 2 tbsp (30 ml) oil and sprinkle with a little sea salt and freshly ground black pepper. Toss to evenly coat and spread out in a single layer on prepared baking sheet. Bake on bottom rack in preheated oven for 30 to 45 minutes. Stir occasionally for even roasting. Ratatouille can be made ahead and refrigerated. It is delicious hot or cold.
- When ratatouille is done, place in a heavy saucepan along with stock, if using, ½ cup (125 ml) fresh basil and all the crushed fennel. Cover and keep warm.
- When ready to serve, cut remaining 2 green zucchini and yellow zucchini into noodles with a spiralizer or julienne using a hand-held cutter. Add to spaghetti squash strands in bowl. Gently toss to blend. (Note: Noodles must be served immediately after cutting as they water out very quickly.) Add a quarter of the ratatouille to noodles, to coat.
- Spoon into serving bowls. Top with additional ladles of ratatouille and scatter with diced tomatoes, remaining basil and fresh Parmesan.
Drink Pairings
TOURTIÈRE TARTLETS WITH DRIED CHERRY SAUCE
Ingredients
Serves 24 tartlets or 1 large deep-dish tourtiere
PASTRY:
5 cups (1¼ L) all-purpose flour
1 cup (250 ml) vegetable shortening
1 cup (250 ml) lard
1 tsp (5 ml) salt
ice water
FILLING:
¼ cup (60 ml) olive oil
1 lb (500 g) ground wild boar
1 lb (500 g) ground venison
2 yellow onions, finely chopped
6 to 8 garlic cloves, minced
4 cups (1 L) cleaned, sliced wild mushrooms
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
2 cups (500 ml) beef stock
1 tsp (5 ml) dried thyme
½ tsp (2 ml) ground cloves
½ tsp (2 ml) ground cinnamon
salt and freshly ground pepper
¾ cup (175 ml) fresh bread crumbs
½ cup (125 ml) chopped flat-leaf parsley
DRIED CHERRY SAUCE:
2 cups (500 ml) beef stock
2 oz (60 g) dried cherries, coarsely chopped
⅓ cup (75 ml) balsamic vinegar
Instructions
- To make PASTRY: Combine flour and salt in a large bowl. Using a fork, work in shortening and lard until crumbly. Add enough ice water to form dough. Knead gently and form into a ball. Divide into 2 discs and wrap with plastic wrap. Refrigerate for at least 30 minutes.
- To make FILLING: Heat oil in a large heavy Dutch oven or frying pan over medium-high heat and cook boar and venison, breaking up meat to mix, until no longer pink. Add onion, garlic, mushrooms, celery and carrot. Sauté for 10 minutes or until soft and golden brown. Add beef stock and spices. Cover and simmer on low for about 30 minutes or until almost no liquid remains and meat is tender. Stir often. Season with salt and pepper. Add bread crumbs and parsley and stir to combine. Let cool.
- Preheat oven to 425F (220C). Roll out 1 disc of pastry on floured work surface to 1⁄4-in (0.5 cm) thickness. Using 5-in (12 cm) round cookie cutter, cut out 12 circles and press rounds into muffin tins. Repeat with second disc of dough. Gather up remaining dough and shape into a ball. Set aside. Fill shells with cooled meat mixture.
- Roll out remaining pastry to 1⁄4-in (0.5 cm) thickness. Using a 21⁄2-in (6 cm) round cookie cutter, cut out 24 rounds for top of tartlets. Place rounds on top of filling in tart shells. Place tarts on a baking sheet. Bake for 25 minutes or until golden brown.
- While tartlets bake, prepare DRIED CHERRY SAUCE: Combine sauce ingredients in a small saucepan. Cook over medium heat, simmering gently, until reduced by about half. Set aside and keep warm until ready to serve.
Drink Pairings
SUGAR-COATED LEMON FRITAS
Ingredients
Serves 24
FRITAS:
2½ tsp (8 g package) traditional dry yeast
⅔ cup (150 ml) whole milk, at room temperature
3½ cups (875 ml) all-purpose flour
⅓ cup (75 ml) granulated sugar
3 eggs, at room temperature
1 lemon, zest only
2 tsp (10 ml) kosher salt
7 tbsp (105 ml) unsalted butter, at room temperature
canola oil, for deep fryer
LEMON CREAM FILLING:
¾ cup (175 ml) granulated sugar
½ cup (125 ml) unsalted butter, at room temperature
2 tbsp (30 ml) original plain cream cheese, at room temperature
2 large eggs, at room temperature
¼ cup (60 ml) fresh lemon juice
1 generous pinch kosher salt
LEMON SUGAR COATING:
Instructions
- For Fritas dough, in bowl of electric mixer fitted with paddle attachment, stir yeast and milk together. Let stand until yeast is dissolved, about 1 minute. Add flour, sugar, eggs, lemon zest and salt. Mix on low speed just until ingredients are blended. Remove paddle and attach dough hook. Mix dough until it begins to pull away from sides of bowl. Blend in butter, 1 tbsp (15 ml) at a time, until fully mixed in and dough is soft. About 5 minutes. Transfer dough to a large sheet of plastic wrap. Tightly seal and refrigerate at least 6 hours or overnight.
- Meanwhile, prepare LEMON CREAM FILLING: Combine all ingredients in a food processor fitted with metal blade. Pulse until mixture is smooth and no lumps remain. Transfer to a heavy-bottomed saucepan and cook over low heat, stirring constantly, until thickened. Temperature should be about 170 F (75 C). Remove from heat. Press a piece of plastic wrap onto surface and refrigerate until cold.
- To make FRITAS: Line 2 baking sheets with parchment paper, spray with cooking oil. Roll out refrigerated dough on a generously floured countertop to about ½-in (1.25 cm) thickness. Cut dough into rounds using a 1½-in (3.75 cm) round cutter. Place 1-in (2.5 cm) apart on parchmentlined baking sheets. Gather up scraps, knead gently together, roll and repeat until all dough has been used. Spray some plastic wrap with cooking spray and place oiled side down gently over dough. Place baking sheets aside in a warm place until dough is slightly puffed, about 1 hour.
- To make LEMON SUGAR COATING: Stir together sugar and zest in a bowl. Set aside.
- To cook, fill a deep fryer with canola oil and heat until it reaches 350 F (180 C) on a deep fryer thermometer. Line another baking sheet with paper towel. Add Fritas to hot oil 2 or 3 at a time. (Adding too many will reduce oil temperature too quickly.) Fry until puffed and golden brown on all sides, about 3 to 4 minutes, turning a couple of times with a slotted spoon, then remove to a paper towel-lined baking sheet. Repeat with remaining Fritas. When cool enough to handle, toss with Lemon Sugar Coating and set aside to fully cool before filling.
- To fill Fritas, whisk lemon cream to loosen. Transfer to a pastry bag fitted with a very small tip. Poking a hole in each Frita, pipe 2 tsp (10 ml) into centre of each. Fritas are best when served same day they are made.
Drink Pairings
VANILLA BEAN PANNA COTTA WITH BOURBON PEACHES
Ingredients
Serves 6
6 sheets gelatin
2 cups (500 ml) half and half cream
2 cups (500 ml) cold whipping cream
½ cup (125 ml) granulated sugar
2 tbsp (30 ml) Madagascar vanilla paste or 2 vanilla pods, seeds scraped
1 tbsp (15 ml) unsalted butter
2 fresh peaches, peeled, stone removed and each cut into 12 thin slices
2 tbsp (30 ml) raw brown sugar
2 to 3 oz (60 to 90 ml) bourbon
1 cup (250 ml) crumbled Amaretti cookies
½ cup (125 ml) fresh raspberries
Instructions
- Place gelatin sheets in a shallow bowl of cold water. Set aside for a few minutes to soften and allow to bloom.
- In a medium-sized saucepan combine half and half cream, granulated sugar and vanilla paste or seeds. Bring to a slow simmer over medium heat. Using your hands, squeeze out excess water from gelatin sheets and add to half and half cream. Raise heat to mediumhigh and cook, stirring constantly, until gelatin is dissolved completely.
- Remove saucepan from heat and strain through a fine-meshed sieve into a large bowl. Slowly stir in ice cold whipping cream using a spoon. Then pour into 6 individual serving glasses. Refrigerate until set, about 4 hours.
- When panna cotta has set and you’re ready to serve, melt butter in large frying pan. Add sliced peaches and cook until pale golden on one side. Then flip slices and add sugar. Toss over medium heat until sugar is melted. Carefully add bourbon as it will flare up. Remove pan from heat allowing flame to burn out. Cool briefly.
- Sprinkle crumbled cookies onto panna cotta and spoon peaches in bourbon sauce over top. Garnish with a few raspberries and serve immediately.
Drink Pairings
WIENER SCHNITZEL WITH BRAISED RED CABBAGE
Ingredients
Serves 4
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
¼ tsp (1 ml) ground nutmeg
1 cup (250 ml) all-purpose flour
2 large eggs, beaten
2 tbsp (30 ml) water
2 cups (500 ml) dry bread crumbs
4 veal (or pork) cutlets, about 5 oz (140 g ) each, pounded very thin
vegetable or canola oil, for frying
lemon wedges, for garnish
BRAISED RED CABBAGE:
1 tbsp (15 ml) vegetable or canola oil
½ head red cabbage, finely shredded
3 tbsp (45 ml) cider vinegar
1 tbsp (15 ml) red wine vinegar
2 tsp (10 ml) sugar
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) cinnamon
Instructions
- Mix spices with flour and place in a shallow dish. Beat eggs and water and place in a second dish. Place bread crumbs in a third shallow dish.
- Pat cutlets dry. Dredge each cutlet in flour, then egg wash and finally in bread crumbs, coating the cutlets well. Transfer coated cutlets to a platter.
- In a straight-sided skillet, heat ¼ cup (60 ml) vegetable oil over medium-high heat. Carefully transfer the coated cutlets to the hot oil to fry. Cook about 2 minutes each side, or until golden brown and puffy and crisp. Drain cutlets on a paper towel-lined baking sheet.
- Serve on warm plates with braised red cabbage and garnish with lemon wedges.
- To make BRAISED RED CABBAGE: Heat oil in a large saucepan. Add cabbage and sauté until coated. Stir in remaining ingredients. Simmer, covered, 20 minutes or longer, stirring occasionally until tender.
Drink Pairings
WHITE CHOCOLATE, RASPBERRY AND RUM-SOAKED CITRUS SEMIFREDDO
Ingredients
Serves 6 to 8
1 cup (250 ml) candied citrus (or Christmas cake mix, available at specialty food stores)
½ cup (125 ml) rum or brandy
cooking oil spray
8 oz (250 g) white chocolate, coarsely chopped
5 large egg yolks
¾ cup (175 ml) granulated sugar
1¼ cups (300 ml) whipping cream
1 tsp (5 ml) vanilla extract or 1 vanilla bean, split lengthwise, seeds scraped
1 cup (250 ml) fresh raspberries
fresh raspberries, for garnish
¼ cup (60 ml) candied citrus, for garnish
CANDIED ORANGE PEEL:
1 large orange
1 cup (250 ml) sugar
1 cup (250 ml) water
Instructions
- In a bowl, macerate candied citrus with rum or brandy. Cover and marinate at room temperature for at least 24 hours.
- To make CANDIED ORANGE PEEL, remove peel in long, wide strips, including an equal thickness of pith. Cut into thin juliennes. Bring water and sugar to a boil, then reduce heat. Add the julienned peel and simmer for 30 to 45 minutes, or until peel is soft. Remove and set peel on parchment paper to dry. Reserve infused sugar syrup for other purposes, such as cocktails.
- Spray a 9 x 5-in (2 L) loaf pan with oil and line with plastic wrap with a slight overhang.
- Melt white chocolate in a double boiler, making sure top pan does not touch simmering water. Remove just before it is fully melted and stir until smooth. Set aside.
- Place yolks and sugar in a bowl over a saucepan of simmering water, making sure bottom of bowl does not touch the water. Using an electric mixer or whisk, beat egg yolks and sugar until pale, thick and creamy, about 5 to 7 minutes. Remove bowl from heat and set aside to cool.
- Combine whipping cream and vanilla extract or vanilla seeds in a chilled bowl and beat with an electric mixer until soft peaks form. Drain macerated citrus fruit well, reserving any extra liquid. Save reserved liquid to mix in with the ¼ cup (60 ml) candied orange peel reserved for garnish.
- Gently fold egg yolk mixture into whipped cream, then gently add raspberries and the drained citrus. Pour into loaf pan or mould and seal with plastic wrap. Freeze for 4 to 6 hours or overnight, until well frozen.
- Unmould and cut into slices. Serve on chilled serving plates and garnish with raspberries, candied orange peel or remaining marinated candied citrus.
Drink Pairings
TAFELSPITZ WITH HORSERADISH CREAM SAUCE
Ingredients
Serves 6
2 medium onions, unpeeled, halved crosswise + 1 peeled and thinly sliced
4 medium carrots, peeled, trimmed and halved
5 small turnips, peeled, trimmed and halved
1 large parsnip, peeled, halved
3 celery stalks, halved
2 leeks, trimmed, washed and cut into 2-in (5 cm) pieces
3 whole parsley sprigs, divided
5 lb (2.25 kg) bottom round rump roast
4 to 5 4-in (10 cm) beef marrow bones
1 tsp (5 ml) whole black peppercorns
3 to 4 tbsp (45 to 60 ml) finely chopped chives, for garnish
HORSERADISH-APPLE SAUCE:
2 Granny Smith apples, peeled, cored and sliced into ½-in (1.25 cm) thick slices
2 to 3 tbsp (30 to 45 ml) finely grated, freshly peeled horseradish root or hot prepared horseradish (not creamed)
1 tbsp (15 ml) olive oil
2 tsp (10 ml) sugar
salt, to taste
Instructions
- Heat a large stock pot over medium-high heat. Add unpeeled onions, cut-side down, and cook, without turning, until blackened, 8 to 10 minutes. Remove and set aside.
- Add 20 cups (5 L) water, cover and bring to a boil. Carefully place a third of the vegetables plus 2 parsley sprigs into pot. Add meat, half of the marrow bones, peppercorns and blackened onions. Return to a boil. Partially cover pot and simmer, skimming foam and fat that surfaces, cooking 2½ to 3½ hours, or until meat is tender. Transfer meat and bones to a dish and cover with plastic wrap to keep warm.
- Strain broth through a double layer of cheesecloth set in a sieve, placed over a bowl. Discard cooked vegetables. Remove any excess fat that surfaces to the top. Return strained broth to large saucepan and season with salt and pepper to taste. Add remaining vegetables and simmer over medium heat until vegetables are just tender. Remove from broth and cut into ½-in (1.25 cm) slices. Transfer to a deep heatproof serving dish and cover to keep warm.
- Remove marrow from reserved bones, discarding bones, and whisk into broth. Strain broth through a double-layer of cheesecloth set in a sieve into a pot. Keep warm over low heat.
- To serve, carve meat across the grain into ½-in (1.25 cm) thick slices and arrange along with the warmed reserved vegetables. Cover with broth. Season to taste and garnish with chopped chives. Serve with horseradish-apple sauce.
- To make HORSERADISH-APPLE SAUCE: Steam apples in a covered steamer basket set over a pot of gently boiling water until soft, about 5 minutes. Or microwave, covered, until soft.
- Place into mixing bowl and mash with horseradish, olive oil, sugar and salt to taste. Set aside to cool.
Drink Pairings
WARM NUGGET AND SMOKED SALMON SALAD
Ingredients
Serves 4 to 6
⅓ cup (75 ml) apple cider vinegar
1½ tsp (7 ml) berry sugar
¼ tsp (1 ml) salt, plus extra
1 small red onion, peeled and thinly sliced
1½ lbs (750 g) red baby potatoes
1 cup (250 ml) snap peas, trimmed
1 cup (250 ml) French beans, trimmed and cut in half on the diagonal
¼ cup (60 ml) sour cream
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) Dijon mustard
freshly ground white pepper
1 cup (250 ml) frozen sweet peas, thawed
1 tbsp (15 ml) chopped fresh tarragon
1 tbsp (15 ml) chopped chervil or parsley leaves
2 tsp (10 ml) chopped fresh dill
¼ lb (125 g) sliced smoked salmon, cut into bite-sized julienne pieces
2 whole green onions, thinly cut on the diagonal, for garnish
lemon wedges, for garnish
Instructions
- In a non-metallic bowl, combine vinegar, sugar and ¼ tsp (1 ml) salt. Stir to dissolve sugar. Add onion and set aside to pickle while preparing remainder of recipe.
- In large saucepan, place potatoes with just enough water to cover. Bring to a boil. Reduce heat and simmer with lid ajar for 15 minutes, or until tender when pierced.
- About 3 to 5 minutes before potatoes have finished cooking, add snap peas and French beans to saucepan. Cover and continue to cook until potatoes are done as you like and peas and beans are tender but still a little crisp.
- While potatoes are cooking, in a small bowl combine sour cream, oil, lemon juice, and Dijon. Whisk to blend adding fresh pepper to taste. Add a little water if dressing seems too thick. Set aside.
- When potatoes, snap peas and beans are done as preferred, drain thoroughly, shaking off as much water as possible. Place in a large bowl along with thawed sweet peas, tarragon, chervil and dill.
- Drain pickled onions, blot dry and add to bowl, along with smoked salmon. Gently fold together to lightly coat.
- Spoon onto serving plates and scatter green onions over top.
- Give dressing another whisk and drizzle over plates. Add a little more salt and pepper to taste, if desired. Serve warm with lemon wedges.