PINEAPPLE AND BLACK BEAN SALSA
Ingredients
Serves about 2 1/2 cups (375 ml)
½ pineapple, cut into four ½-in (1 cm) rings
2 tbsp (30 ml) melted coconut oil
½ cup (125 ml) finely diced red onion
¼ cup (60 ml) chopped cilantro leaves
¼ cup (60 ml) chopped flat leaf parsley leaves
¼ cup (60 ml) freshly squeezed lime juice, plus extra for seasoning
1 to 2 habanero chilies, minced, including seeds for a hotter salsa
1 tsp (5 ml) kosher salt, plus extra for seasoning
1 cup (250 ml) cooked black beans
Instructions
- Preheat grill over medium heat. Alternatively preheat oven broiler and set an oven rack about 8-in (20 cm) from broiler element.
- Brush pineapple slices with oil and grill them until caramelized and tender, about 3 to 4 minutes per side on grill or 6 to 8 minutes if broiling. Let pineapple sliced cool to room temperature before cutting into ¼-in (0.5 cm) dice.
- In a large bowl, stir together diced pineapple, onion, cilantro, parsley, lime juice, habanero, salt and black beans until well combined. Season to taste with additional salt and lime juice. Place in a serving bowl and let sit for 20 minutes at room temperature before serving.
Drink Pairings
MAPLE AND MUSTARD PORK ROAST (WITH MAPLE ROASTED VEGETABLES)
Ingredients
Serves 8
BRINE:
8 cups (2 L) water, divided
3/4 cup (175 ml) maple syrup, divided
½ cup (125 ml) kosher salt
4-lb (2 kg) boneless pork loin roast, trimmed to leave a thin layer of fat
⅓ cup (85 ml) wholegrain mustard
1 tsp (5 ml) freshly ground black pepper, or more to taste
Maple Roasted Vegetables
MAPLE ROASTED VEGETABLES:
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) wholegrain mustard
1 lb (500 g) carrots, peeled and cut into sticks
1 lb (500 g) parsnips, peeled and cut into sticks
Instructions
- To make BRINE: In a saucepan, combine 2 cups (500 ml) of water with maple syrup and salt and bring to a boil over high heat, stirring to dissolve salt. Add remaining water and cool to room temperature. Transfer brine to a large container, add pork, cover and refrigerate for at least 8 hours.
- Position a rack in centre of oven and heat oven to 450 F (230 C).
- Drain pork and pat dry with paper towels. Set a flat roasting rack in the middle of a roasting pan and add 1 cup (250 ml) of water to the pan. Place the roast on rack.
- In a bowl, mix maple syrup, mustard and pepper, set aside half in a small bowl for serving.
- Roast pork until crust just starts to brown, about 20 to 25 minutes. Reduce heat to 350 F (175 C) and continue cooking until thermometer inserted into the thickest part of the roast registers 140 F (60 C), 30 to 50 minutes more. As it rests, the internal temperature will rise to 145 to 150.
- Let rest for 10 minutes and thinly slice. Serve with roasted vegetables and a drizzle of reserved maple syrup mixture.
- To make MAPLE ROASTED VEGETABLES: Pre-heat oven to 400 F (200 C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine olive oil, maple syrup and mustard. Stir well to combine, then add carrots and parsnips. Toss to coat.
- Transfer vegetables to baking sheet and spread vegetables in one layer. Season with salt and freshly ground black pepper to taste. Roast until vegetables are cooked through and caramelized, 15 to 20 minutes depending on size, stirring halfway through.
Drink Pairings
PANCETTA CUPS WITH PICKLED PEAR AND BLUE CHEESE
A rich and zesty appetizer that will inspire praise at your next mingler!Ingredients
Serves Serves 12Instructions
- In a small saucepan over high heat stir together vinegar, water, salt, sugar, ginger, coriander and black peppercorns to make pickling liquid. Bring mixture to a boil, reduce heat and simmer for 5 minutes. Remove saucepan from heat and let cool until lukewarm. Place pear in a non-metallic bowl or Mason Jar and pour warm liquid overtop. Let cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- When ready to assemble, preheat oven to 400 F (200 C). Press a slice of pancetta into each cup of a mini muffin tin. On top of pancetta, to help keep their shape while baking, ball up a small piece of aluminum foil and place into each cup. Bake until crisp, about 10 to 12 minutes. Carefully remove pancetta from muffin tin and discard aluminum foil. Place on a paper towel-lined wire rack to cool. Just before serving, set pancetta cups on a serving tray. Fill each with some frisée lettuce, a small spoonful of drained pickled pears and a sprinkling of Stilton or blue cheese. Garnish with chopped fresh chives, if desired.
Drink Pairings
MAPLE BACON POPCORN
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter
2 tbsp (30 ml) light corn syrup
2 tbsp (30 ml) dark maple syrup
2 tbsp (30 ml) dark rum
1 cup (250 ml) granulated sugar
vegetable oil, for greasing
½ tsp (2 ml) finely ground, fresh coffee beans
⅓ cup (75 ml) cooked and crumbled bacon
½ tsp (2 ml) baking soda
10 cups (2.5 L) freshly popped popcorn
Instructions
- In small saucepan, melt butter over low heat. Stir in corn syrup, maple syrup, rum and sugar. Increase heat to medium-high. Cook, stirring occasionally, until temperature reaches 300 F (150 C) on a candy thermometer.
- Meanwhile, lightly grease a large baking sheet with vegetable oil. Also grease 2 rubber spatulas before setting aside.
- When butter mixture reaches desired temperature, immediately remove from heat and stir in ground coffee until well combined. Stir in cooked bacon and baking soda until thoroughly incorporated.
- Drizzle mixture over popcorn and toss with spatulas until caramel cools slightly and coats popcorn. Let popcorn cool completely before breaking apart any large clumps and placing in a large bowl for serving. Popcorn is best enjoyed the day it is made.
Drink Pairings
PRAWN, MANGO AND AVOCADO SALAD ROLLS
Ingredients
Serves
12 lg prawn in shell (21/25 size)
2 oz (60 g) dried bean vermicelli noodles
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) sugar
½ tsp (2 ml) salt
1 tsp (5 ml) sriracha sauce or garlic chili paste
X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
48 cilantro sprigs, about 1 bunch, cleaned and dried well
48 mint leaves, from about 1 bunch
1 to 2 cucumbers, peeled, cored and cut into ⅛ -inch thick matchsticks
green onions, cut into 3-inch (7.5 cm) julienne strips
1 lb (500 g) firm ripe mango, peeled, pitted and cut into ¼-inch (0.5 cm) matchsticks
1 to 2 med ripe avocados, peeled, pitted and thinly sliced
4 tbsp (60 ml) Japanese mayonnaise
Instructions
- Bring a medium saucepan of salted water to a boil. Add prawns, lower heat and poach at a low simmer, uncovered, until just cooked though, about 3 to 4 minutes. Transfer to an ice water bath for a couple minutes, drain and pat dry. Peel and cut in half lengthwise, deveining if necessary.
- Bring another medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Place into a mixing bowl. In a large bowl, stir together vinegar, sugar, salt and sriracha until sugar is dissolved. Add noodles and toss to coat well.
- Place a clean tea towel or a double thickness of paper towel on a work surface. Fill a shallow baking pan with warm water. Soak a rice paper round in warm water until pliable, about 5 to 10 seconds. Carefully transfer to tea towel or paper towel lined work surface.
- Arrange 3 prawn halves, cut sides up, in a row across middle bottom third (the part nearest you). Spread a small handful, 3 tbsp (45 ml) marinated noodles on top of shrimp and arrange 3 cilantro sprigs, 3 mint leaves, 6 cucumber matchsticks, 6 green onion strips, 6 to 8 mango matchsticks, and a few avocado slices horizontally on top of noodles. Spread about a tsp of the Japanese mayonnaise over top
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves, 3 cilantro sprigs, and mango or avocado along crease, then fold in ends and continue rolling.
- Transfer roll, seam side down, to a plate and cover with dampened paper towels. Repeat making 7 more rolls in the same manner and serve with Spicy Lime Dipping Sauce or any other desired sauce.
Drink Pairings
PARMESAN CHICKEN WINGS
Ingredients
Serves 6 to 8
24 chicken wings, split
1 cup (250 ml) finely grated fresh Parmesan
1 cup (250 ml) panko or regular bread crumbs
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
2 tsp (10 ml) onion powder
freshly ground black pepper, to taste
2 large eggs, lightly beaten
½ cup (125 ml) milk
1 tbsp (15 ml) finely chopped fresh thyme, for garnish
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and place a cooling rack on it. Spray rack with cooking spray. Pat chicken wings dry with paper towels.
- In a shallow bowl, mix cheese, panko or bread crumbs, paprika, chili and onion powder until well combined. In another bowl, mix eggs and milk.
- Dip each wing in egg mixture and then in cheese mixture. Place wings on cooling rack in a single layer.
- Bake for 50 to 55 minutes until golden and cooked through. Remove from oven, set on a serving platter and sprinkle with thyme. Wings can be served hot or at room temperature.
Drink Pairings
LONG LIFE SPICY BEANS
Ingredients
Serves 4
1 tbsp (15 ml) Sambal chili sauce
1 tsp (5 ml) each, soy sauce and fish sauce
tbsp (15 ml) granulated sugar
1 tsp (5 ml) cornstarch
¼ cup + 3 tbsp (105 ml) water, divided
2 tbsp (30 ml) vegetable oil
3 garlic cloves, minced
1 shallot, peeled and minced
1 lb (500 g) Chinese long beans, cut in half
Instructions
- In a bowl, combine Sambal, soy sauce, fish sauce, sugar, cornstarch and ¼ cup (60 ml) water. Stir to blend and set aside.
- Heat oil in a wok or a large, heavybottomed saucepan over medium heat. Add garlic and shallot and sauté for 20 seconds. Add long beans and stir-fry for about 1 minute. Add 3 tbsp (45 ml) water and cover with lid. Cook for about 2 minutes.
- Add Sambal sauce mix and cook until cornstarch is cooked through and beans are nicely glazed, about 2 minutes. Serve immediately.
Drink Pairings
PAPPARDELLE WITH WILD BOAR RAGU
Ingredients
Serves 4 to 6 as an appetizer
3 tbsp (45 ml) lard or olive oil
1 large onion, finely chopped
5 garlic cloves, minced
2 medium carrots, peeled, finely chopped
2 celery stalks, finely chopped
2 lbs (1 kg) lean ground wild boar, or shoulder, cut into 1-in (2.5 cm) pieces
1 cup (250 ml) dry red wine
2 cups (500 ml) pureéd tomatoes
2 cups (500 ml) water
2 dried chili peppers, crushed
1 cinnamon stick
4 whole cloves
3 sun-dried tomatoes, in oil, drained, coarsely chopped
1 tsp (5 ml) anchovy paste (optional)
½ cup (125 ml) chopped basil
½ cup (125 ml) chopped flat-leaf parsley
1 tsp (5 ml) dried oregano
salt and freshly ground black pepper
1 lb (500 g) dried pappardelle pasta
freshly grated Parmesan, for garnish
Instructions
- Heat lard or oil in a heavy-bottomed Dutch oven or casserole over medium heat. Add onion, garlic, carrots and celery. Cook, stirring frequently until vegetables are soft, 6 to 7 minutes.
- Increase heat to medium-high, add boar meat and brown, separating meat with a fork. Add wine and cook, stirring occasionally until wine reduces by half. Add remaining ingredients except for pasta and Parmesan. Season to taste. Bring to a boil, then reduce heat to low and simmer with lid slightly ajar. Stir occasionally, simmer for 2 hours until sauce is thick and shoulder meat has fallen apart. Remove cinnamon stick.
- Cook pasta according to package directions or until al dente. Drain well, reserving 1 cup (250 ml) pasta water. Toss pasta with meat sauce adding some reserved pasta water until desired consistency. Serve with grated Parmesan.
Drink Pairings
MINI SESAME CRAB CAKES
Ingredients
Serves 24 Crab Cakes
8 oz (250 g) crabmeat, picked over for shells
¼ cup + 3 tbsp (105 ml) mayonnaise, divided
2 green onions, trimmed, finely sliced
2 tbsp (30 ml) soy sauce or tamari
1 tsp (5 ml) finely grated lime zest
½ cup + 2 tbsp (155 ml) panko bread crumbs, divided
½ cup (125 ml) all-purpose flour
salt and freshly ground black pepper, to taste
3 large eggs
¼ cup (60 ml) sesame seeds, mixture of white and black
¾ cup (175 ml) vegetable oil, plus extra as needed
1½ tsp (7 ml) wasabi paste, for garnish
1 English cucumber, for garnish
3 radishes, thinly sliced, for garnish
½ cup (125 ml) drained pickled ginger, for garnish
Instructions
- In a medium bowl, stir together crabmeat, ¼ cup (60 ml) mayonnaise, green onions, soy sauce and zest. Add 2 tbsp (30 ml) bread crumbs and stir until well combined. Refrigerate mixture for 1 hour.
- Meanwhile, set up a frying station. Whisk together flour with a good pinch of salt and pepper. In a separate bowl, whisk eggs. In a third bowl, stir remaining ½ cup (125 ml) bread crumbs with sesame seeds.
- Once crab mixture has been chilled, form into 1 tbsp (15 ml) balls. Coat balls in seasoned flour before shaking to remove excess. Shape into cakes about ¾-in (2 cm) high and about 1-in (2.5 cm) in diameter. One at a time, dip flour-coated cakes in egg, allowing excess to drip away, then roll in bread crumb mixture.
- Heat oil in a medium frying pan over medium heat until hot, but not smoking. Working in batches, fry several crab cakes at a time, turning once, until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate before cooking remaining cakes. Add more oil to frying pan as needed. At this stage, crab cakes may be placed on a parchment-lined baking sheet and frozen until firm, about 1 hour. Transfer to an airtight container and freeze up to 5 weeks.
- When ready to serve, preheat oven to 425 F (220 C). Arrange crab cakes on a baking sheet and warm in oven until heated through, about 10 to 15 minutes, or slightly longer if cooking from frozen.
- While crab cakes bake, stir together remaining 3 tbsp (45 ml) mayonnaise with 1½ tsp (7 ml) wasabi paste until well combined. Using a vegetable peeler, cut ribbons from cucumber before cutting in thirds.
- Arrange crab cakes on a serving platter and garnish each with a folded ribbon of cucumber, slices of radish and pickled ginger. Dot with wasabi mayonnaise and serve immediately.
Drink Pairings
NO-BAKE CHEESECAKE CUPS
Ingredients
Serves 24
8 oz (250 g) graham crackers
6 tbsp (45 ml) granulated sugar
2 cups (500 ml) hazelnut flour
1 cup (250 ml) unsalted butter, melted
1 tbsp (15 ml) lemon juice, plus extra as needed
5 oz (140 g) cream cheese, at room temperature
3 oz (90 g) sour cream or crème fraîche
⅓ cup (75 ml) icing sugar
2 tsp (10 ml) orange liqueur, optional
¼ tsp (1 ml) orange zest
½ cup (125 ml) whipping cream
pomegranate seeds, for garnish
RHUBARB ORANGE JELLY:
½ orange
5 cups (1.25 L) chopped rhubarb
¾ cups (175 ml) water
1 cup (250 ml) granulated sugar
½ vanilla bean, split in half
1 tbsp + 1½ tsp (15 ml + 22 ml) liquid pectin
Instructions
- Line 24 cups of a mini muffin tin with plastic wrap. Pulse together graham crackers and granulated sugar in a food processor until very finely ground. Add hazelnut flour and pulse to combine. Transfer to a bowl and stir in melted butter and lemon juice. Mixture should form clumps easily when pressed together. If not, add more lemon juice, 1 tsp (5 ml) at a time. Divide among prepared cups in muffin tin and press mixture firmly into bottom and up the sides of each cup. Place in freezer while preparing filling.
- In bowl of a stand mixer fitted with paddle attachment, mix together at medium speed cream cheese, sour cream, icing sugar, orange liqueur (if using) and orange zest until well combined.
- In another bowl, whisk cream until stiff peaks form. With a rubber spatula, fold whipped cream into cream cheese mixture. Spoon or pipe into chilled crusts and return to freezer until firm, about 30 minutes.
- Just before you are ready to serve, in a small saucepan, warm Rhubarb Orange Jelly over low heat until smooth and pourable. Remove from heat and set aside.
- Remove cheesecakes from tin by gently pulling up on plastic wrap. Carefully remove plastic and place cheesecakes on a platter. Drizzle each with jelly and garnish with pomegranate seeds. Serve chilled.
- To make RHUBARB ORANGE JELLY: Squeeze juice from orange into a large saucepan. Cut remaining orange, pith and all, into chunks and add to saucepan along with rhubarb and water. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until rhubarb is very tender and starting to fall apart, about 15 minutes.
- Line a fine mesh sieve with a couple of layers of cheesecloth and place over a deep bowl or pot. Pour rhubarb mixture into prepared sieve and allow to drain for at least 2 hours or overnight. Discard any solids left in sieve.
- Place ⅔ cup (150 ml) strained rhubarb mixture into a large saucepan. Add sugar and vanilla bean before placing over high, heat bringing mixture to a boil, stirring occasionally until sugar has dissolved. Add pectin and let mixture boil, stirring occasionally, for 1 minute. Remove from heat, discard vanilla bean and skim off and discard any foam that may have formed on surface. Transfer juice to a heatproof bowl set over an ice water bath to cool. If not using immediately, jelly may be refrigerated in an airtight container up to 1 month.