ORANGE CHIFFON CAKE
Ingredients
Serves 12
CHIFFON CAKE:
2 cups (500 ml) all-purpose flour
4 tsp (20 ml) baking powder
½ tsp (2.5 ml) salt
1½ cups (375 ml) granulated sugar, divided
½ cup (125 ml) vegetable oil
6 large eggs, separated
2 tbsp (30 ml) orange zest, finely grated
¼ cup (60 ml) fresh orange juice
¼ tsp (1 ml) cream of tartar
1 tsp (5 ml) vanilla extract
ORANGE CURD:
4 egg yolks
¾ cup (175 ml) granulated sugar
⅛ tsp (0.5 ml) salt
1 orange, zest only
¼ cup (60 ml) fresh orange juice
2 tbsp (30 ml) fresh lemon juice
½ cup (125 ml) chilled butter, cubed
WHIPPING CREAM:
2 cups (500 ml) whipping cream, chilled
3 tbsp (45 ml) granulated sugar
¼ tsp (1 ml) vanilla extract
GARNISH:
1 tbsp (15 ml) candied orange zest
1 orange, segmented
Instructions
- To make CHIFFON CAKE: Preheat oven to 325 F (170 C). Have a clean, dry 10-in (25 cm) tube pan ready.
- In a large mixing bowl, sift together flour, baking powder, 1 cup (250 ml) sugar and salt. Make a well in centre of flour. Add 6 egg yolks, oil, orange zest and juice. Whisk until smooth.
- In another large mixing bowl, using clean, dry beaters, beat egg whites until foamy. Then slowly beat in cream of tartar and reserved ½ cup (125 ml) sugar. Beat until stiff peaks form.
- Fold half the beaten egg whites into egg yolk batter until well combined. Then gently fold in remaining beaten egg whites into batter just until combined. Do not overmix.
- Pour batter into dry tube cake pan with a removable bottom and bake for about 50 to 60 minutes, or until a cake tester inserted in the middle of cake comes out clean. Invert cake pan and let cake cool completely in pan. While cake cools, prepare Orange Curd.
- To make ORANGE CURD: In a metal mixing bowl combine 4 egg yolks, sugar, salt, orange zest, orange juice, and lemon juice. Whisk until smooth. Place bowl over a pot of simmering water making sure bottom of bowl doesn’t touch water. Stir constantly over simmering water until mixture has thickened enough to coat a metal spoon. Remove from heat and whisk in cubes of cold butter.
- Strain mixture through a fine-meshed sieve and press a piece of plastic wrap into surface to prevent skin from forming. Refrigerate until cooled.
- When Cake and Curd have completely cooled, in a chilled mixing bowl combine whipping cream, sugar and vanilla and beat with an electric mixer until soft but firm peaks form.
- When ready to serve, remove cake from pan and cut horizontally through middle. Drizzle half the Orange Curd over bottom half of cake. Then gently spread half the whipping cream over Curd. Place top half of cake on cream. Spread with remaining whipping cream over top and drizzle with remaining curd. Garnish with candied orange zest and orange segments. Refrigerate until ready to serve.
Drink Pairings
PANZANELLA SALAD
Ingredients
Serves 4
DRESSING:
4 tbsp (60 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) kosher salt
1 pinch freshly ground pepper
1 tsp (5 ml) capers, finely chopped
1 tsp (5 ml) red onion, finely chopped
SALAD:
½ cup (125 ml) ciabatta bread, cubed ½-inch (1.25 cm)
1 clove garlic, minced
1 tbsp (15 ml) olive oil
1 lb (500 g) heirloom tomatoes, wedged and sliced
2 tbsp (30 ml) Parmigiano Reggiano cheese, shaved
1 small handful basil leaves
Instructions
- To make DRESSING: Mix all ingredients and set aside.
- To make SALAD: Preheat oven to 375 F (190 C). Toss ciabatta with garlic and olive oil, place on a parchment paper-lined baking tray and bake for about 10 minutes, stirring occasionally or until ciabatta is golden brown. Remove from oven and cool.
- Lay tomatoes on a platter, drizzle with dressing and garnish with ciabatta croutons, Parmigiano Reggiano, and basil.
Drink Pairings
MAKER’S MARK CAESAR
Ingredients
Serves 1
1 lime
celery salt or steak spice, to rim
1½ oz (45 ml) Maker’s Mark Kentucky Bourbon
4 dashes of hot sauce
2 dashes Worcestershire sauce
celery stick, for garnish
Clamato juice, to top
freshly ground pepper
Instructions
- Moisten rim of glass with a lime wedge and roll rim in celery salt or steak spice to coat. Fill glass with ice. Add Maker’s Mark, hot sauce and Worcestershire sauce. Add celery stick garnish and top with Clamato. Finish with some freshly ground pepper, a lime wedge and enjoy!
Featuring
PRAWN AND GRAPEFRUIT RAVIOLI WITH PINK GRAPEFRUIT BEURRE BLANC
Ingredients
Serves 20 ravioli
PRAWN AND GRAPEFRUIT RAVIOLI:
3 tbsp (45 ml) unsalted butter
1 tbsp (15 ml) minced shallots
1 lb (500 g) shelled and deveined small prawns
1 garlic clove, minced
pinch of red pepper flakes
2 tbsp (15 ml) chopped fresh basil, divided
2 oz (60 ml) dry white vermouth
2 to 3 tbsp (30 to 45 ml) cornmeal
1 tbsp (15 ml) salt
1 pink grapefruit, segmented, for garnish
1 package of wonton wrappers (40-50 wonton wrappers)
GRAPEFRUIT BEURRE BLANC:
½ cup (125 ml) fresh grapefruit juice
1 tbsp (15 ml) dry white vermouth
¾ cup (180 ml) cold unsalted butter, cut into 12 pieces
salt and freshly ground white pepper, to taste
Instructions
- Melt butter over medium-high heat in a large frying pan. Add shallots and cook until soft and translucent, about 3 minutes. Add prawns and cook for 2 minutes stirring occasionally. Reserve a few prawns for garnish.
- Add garlic, red pepper flakes and 1 tbsp (15 ml) basil and cook for about 1 minute or until fragrant, stirring occasionally. Add vermouth and cook for about 4 minutes or until reduced by half.
- Remove prawns from pan and set aside. If still too much liquid, cook until reduced to a glaze. Pour over prawns and refrigerate until ready to use.
- Line a baking sheet with parchment paper and sprinkle evenly with cornmeal.
- To make RAVIOLI: Take one wonton wrapper and set on a dry cutting board. Add 1 tbsp (15 ml) prawn filling. Using a pastry brush, lightly brush water all around exposed dough, add a second wonton wrapper on top and press to remove air and seal. Using a ravioli cutter, cut the desired shape and place ravioli on baking sheet. Repeat procedure until all the filling is used. Cover ravioli with a dry cloth and cook, or freeze until ready to use.
- To make GRAPEFRUIT BEURRE BLANC: Combine grapefruit juice and vermouth in small, heavy non-reactive saucepan. Bring to a low boil and cook until liquid is reduced to about 1 tbsp (15 ml). Remove pan from heat and using a whisk, beat in 1 piece of butter, then a second piece.
- Return pan to a very low heat and whisk in remaining butter, one piece at a time. Remove from heat and whisk in salt and pepper to taste. Cover and keep warm while preparing ravioli.
- Fill a large saucepan with water and bring to a boil. Add 1 tbsp (15 ml) salt and ravioli. Cook ravioli for about 3 minutes, or until it floats. Remove with a slotted spoon, drain well and transfer to serving plates or a platter.
- Pour beurre blanc around and over the ravioli, and garnish with reserved prawns, grapefruit segments and remaining chopped basil.
Drink Pairings
MANGO, TAPIOCA AND COCONUT PUDDING
Ingredients
Serves 6
½ cup (125 ml) small pearl tapioca
2½ cups (625 ml) whole milk
½ vanilla bean, halved lengthwise, seeds scraped out
¼ tsp (1 ml) salt
1 14 oz (398 ml) can unsweetened coconut milk
2 large egg yolks
¼ cup (60 ml) sugar
3 cups (750 ml) peeled and ½-in (.5 cm) diced mango
1 tbsp (15 ml) fine-grated lime zest
3 tbsp (45 ml) fresh lime juice
Instructions
- In a large saucepan, mix together tapioca, milk, vanilla bean and seeds and salt. Heat over medium heat to simmer and cook, whisking occasionally, until the pearls are tender and translucent, about 20 minutes. Stir in coconut milk.
- In a bowl, whisk egg yolks with sugar. Slowly whisk in a steady stream with half of the warm tapioca mixture. Whisk well to mix and pour egg yolk mixture back into the remaining tapioca in saucepan. Cook over medium heat, stirring until thickened, about 5 minutes. Transfer to a bowl and let cool to room temperature, discarding vanilla bean.
- In a medium bowl, mix together mango, lime zest and juice. Transfer half of the mixture to a food processor and puree until smooth. Stir the puree into diced mango.
- Divide half of the fruit into 6 serving glasses, top with the tapioca pudding, then top with the remaining mango mixture. Cover the puddings with plastic wrap and refrigerate for about 2 hours, or until chilled.
Drink Pairings
LOBSTER BISQUE WITH CHILI-LOBSTER OIL
Ingredients
Serves 6
CHILI-LOBSTER OIL:
2 x 1 lb (500 g) cooked lobsters
1 celery stalk, chopped
1 small yellow onion, peeled and chopped
½ fennel bulb, trimmed
1 carrot, chopped
2 sprigs fresh thyme
1 sprig fresh rosemary
4 garlic cloves, slivered
4 hot red chili peppers
2 bay leaves
½ tsp (2 ml) saffron threads, crushed
½ tsp (2 ml) whole black peppercorns
¼ tsp (1 ml) salt
4 cups (1 L) grape seed oil
¼ tsp (1 ml) crushed red pepper flakes
BISQUE:
2 x 1½ lb (2 x 750 g) fresh lobsters
2 tbsp (30 ml) olive oil
1 large onion, chopped
2 large celery stalks, chopped
2 carrots, chopped
½ fennel bulb
1 whole garlic head, cut in half, crosswise
1 large tomato, chopped
2 sprigs fresh tarragon
2 sprigs fresh thyme
2 bay leaves
1 tsp (5 ml) black peppercorns
½ cup (125 ml) brandy
½ cup (125 ml) dry sherry
4 cups (1 L) fish stock or bottled clam juice
2 cups (500 ml) whipping cream
¼ cup (60 ml) tomato paste
¼ tsp (1 ml) saffron threads, crushed
2 egg yolks
6 large scallops
1 tbsp (15 ml) olive oil
micro greens, for garnish
Instructions
- To make CHILI-LOBSTER OIL: Working over a large bowl, cut off lobster tails and claws and remove meat to a separate bowl. Cut up meat into bite-sized pieces, wrap and refrigerate. Crack lobster shells and rinse bodies. Place in a large heavybottomed saucepan along with remaining ingredients except for crushed red pepper flakes. Bring to a low simmer. Cook for 30 to 45 minutes, stirring often.
- Strain through a large fine-meshed sieve over a large bowl. Discard lobster shells and vegetables. Once oil has cooled, add chili flakes and pour into a large bottle and refrigerate until ready to use. Refrigerate up to 2 weeks or freeze up to a month.
- To make BISQUE: Rest lobsters on their backs on a cutting board while bringing a large saucepan of water to a boil. Add lobsters to boiling water head first and boil until cooked through, about 8 minutes.
- Using tongs, transfer lobsters to a large bowl until cool enough to handle. Let water in saucepan settle and cool. Then remove and reserve 3 cups (750 ml). Discard remaining water in saucepan.
- Working over a large bowl to catch juices, cut off lobster tails and claws and remove meat to a separate bowl. Cut up meat into bite-sized pieces, wrap and refrigerate. Crack lobster shells and rinse bodies. Heat oil in a large heavy-bottomed saucepan. Add lobster shells and bodies and sauté over medium high heat until shells turns a rich colour, about 5 to 10 minutes. Stir occasionally, so they don’t burn.
- Add onion, celery, carrots, fennel, garlic, tomato, herbs, bay leaves and peppercorns. Stir in brandy and sherry and boil vigorously until almost all liquid has evaporated. Add fish stock or clam juice, reserved 3 cups (750 ml) cooking liquid and any lobster juices that may have collected in bowl when removing meat from shells. Bring to a boil. With lid ajar, reduce heat and simmer for about 1 hour for flavours to develop.
- While stock is cooking, place whipping cream in a medium-sized saucepan. Bring to a boil, reduce heat and simmer for 40 minutes or until reduced and thickened. Remove and cool. Refrigerate.
- Strain stock through a large finemeshed sieve over another large saucepan. Press firmly on solids to remove any juices. Discard solids. Continue to simmer stock for 30 minutes. Then whisk in tomato paste and crushed saffron and continue to simmer until soup is reduced to about 4 cups (1 L). Remove from heat. Stock can be prepared a day ahead and refrigerated.
- Shortly before serving, remove 6 or 12 bite-sized pieces lobster meat from refrigerator. (Reserve leftover lobster for another dish.)
- Combine reduced stock and cream in a medium-sized saucepan. Boil gently whisking until smooth.
- Whisk egg yolks in a bowl. Slowly whisk in ½ cup (125 ml) hot stock. Then whisk egg yolks into saucepan containing stock. Continue to simmer, whisking steadily until thickened and smooth. Cover soup and keep warm while searing scallops.
- Heat 1 tbsp (15 ml) olive oil in a grill pan. Add scallops and sear on both sides just until pale golden and not quite cooked through. Add pieces of lobster to pan just to warm. Remove from heat.
- Give soup a little whisk. Then ladle into 6 heated bowls. Top with seared scallops and warmed pieces of lobster. Garnish with a few micro greens. Drizzle with Chili-Lobster Oil and serve.
Drink Pairings
POTATO CHOCOLATE CAKE WITH SEA SALT GANACHE
Ingredients
Serves 16
CAKE:
1 large russet or sweet potato
1¾ cups (425 ml) all-purpose flour, sifted
1½ tsp (7 ml) baking soda
¼ tsp (1 ml) sea salt
⅛ (0.5 ml) freshly ground black pepper
⅛ (0.5 ml) crushed red pepper flakes
1½ cups (375 ml) granulated sugar
2 large eggs
¼ cup (60 ml) unsalted butter
4 oz (125 g) bittersweet chocolate
½ tsp (2 ml) espresso powder
¼ tsp (1 ml) blood orange flavouring or zest from ½ orange
SEA SALT GANACHE:
4 oz (125 g) bittersweet chocolate
⅓ cup (75 ml) whipping cream
¼ cup (60 ml) dark chocolate flakes
1 tsp (5 ml) sea salt flakes
Instructions
- To make CAKE: Preheat oven to 350 F (180 C). Grease a 10-in (25 cm) Bundt cake pan or tube pan and set aside.
- Peel russet or sweet potato and cut into large cubes. Place in a saucepan and cover with water. Bring to a boil and cook over medium heat with lid slightly ajar until fork-tender. Drain, return to saucepan to steam dry, then mash thoroughly until smooth, set aside to cool.
- In a separate bowl, measure out flour, baking soda, salt and seasonings. Stir to blend. Set aside. In bowl of an electric stand mixer, combine sugar and eggs. Beat with wire whisk at medium- high until smooth and ribbons begin to form when whisk is lifted.
- Add butter and chocolate to a small saucepan over very low heat, until almost fully melted. Remove from heat, stir to dissolve any remaining chunks. Stir in espresso powder and blood orange flavouring or zest. Gradually beat mixture into sugar and egg mix until blended. Gradually beat in buttermilk. Measure out 3⁄4 cup (175 ml) cooled potato, beat in until smooth.
- Beat in flour mixture and continue to beat on medium-high for 2 minutes or until creamy. Scrape batter into prepared Bundt cake pan. Bake in centre of oven for 50 minutes to 1 hour, or until a cake tester inserted into centre comes out clean. Cool cake in pan on rack for 5 minutes before turning out and cooling on rack completely.
- Prepare GANACHE: Combine chocolate and cream in a small heavy-bottomed saucepan. Heat over medium-low, stirring constantly with a wooden spoon until chocolate is almost melted. Remove from heat and continue to stir until mixture is smooth and no more lumps remain. Drizzle Ganache over cooled cake. Sprinkle with chocolate flakes and sea salt flakes. Cut into thin slices and serve.
Drink Pairings
PAN-SEARED STEELHEAD WITH PEA PURÉE
Ingredients
Serves 4
POTATOES:
½ lb (250 g) small, assorted coloured baby potatoes
1 tbsp (15 ml) unsalted butter
½ tsp (2 ml) minced fresh thyme
PEA PURÉE:
2 cups (500 ml) frozen peas
½ cup (125 ml) chicken or vegetable stock
1 tbsp (15 ml) truffle oil
1 tsp (5 ml) finely grated lemon zest
1 garlic clove, smashed and minced
½ tsp (2 ml) each salt and black pepper
STEELHEAD:
1 tbsp (15 ml) unsalted butter
¼ cup (50 ml) enoki mushrooms
1 tbsp (15 ml) olive oil
4 x 4 oz (120 g) steelhead trout fillets, boned and halved crosswise
¼ cup (50 ml) sugar snap peas, blanched
¼ cup (50 ml) micro greens, for garnish
Instructions
- To make POTATOES: Boil potatoes in salted water until tender. Drain and return to saucepan. Toss with butter and seasonings. Cover and set aside.
- To make PEA PURÉE: Blanch peas for a minute or two with boiling water just until thawed. Strain and place in a blender along with remaining ingredients. Blend until very smooth. For a creamier texture, press mixture through a fine-meshed sieve into a small saucepan. Cover and set aside.
- To make STEELHEAD: Preheat oven to 325 F (165 C). In an ovenproof frying pan, heat 1 tbsp (15 ml) butter over medium-high heat until very hot. Add mushrooms and sauté until golden. Season with salt and pepper and remove with a slotted spoon to a dish and set aside.
- Add oil to hot frying pan. Add fillets, skinside down, and sear over medium-high heat until skin is crispy. Gently flip fillets and place pan in oven. Bake for another 2 to 3 minutes or just until fish is cooked in the centre.
- Toss potatoes over medium heat until warm, and gently warm Pea Purée. Spoon purée in centre of a shallow serving bowl. Position potatoes on top in centre of purée. Stack 2 pieces seared salmon on top of potatoes. Scatter mushrooms alongside with blanched peas. Garnish with a few micro greens and serve immediately.
Drink Pairings
PROSCIUTTO AND SOUR CHERRY BITES
Ingredients
Serves 24
2 cups (500 ml) fresh or frozen, thawed pitted tart cherries
1 tsp (5 ml) orange zest
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) balsamic vinegar
1 tsp (5 ml) minced fresh ginger root
1 pinch crushed red pepper flakes
¼ tsp (1 ml) ground cardamom
½ tsp (2 ml) dried mint
1 pinch ground allspice
½ tsp (2 ml) salt, plus extra
2 tbsp (30 ml) grapeseed oil, plus extra for greasing
24 round wonton wrappers
3 oz (90 g) prosciutto, thinly sliced
5 oz (140 g) goat’s cheese
3 tbsp (45 ml) whipping cream, plus extra
½ cup (125 ml) chopped baby arugula
freshly ground black pepper
Instructions
- In a heavy-bottomed saucepan stir together first 10 ingredients and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer mixture, stirring occasionally until thickened and syrupy, about 10 to 20 minutes. Transfer mixture to an airtight container and refrigerate until cool. Sour cherry sauce can be made a week in advance and kept covered and refrigerated until ready to use.
- Preheat oven to 375 F (190 C). Lightly grease a mini muffin tin with grapeseed oil.
- Brush wonton wrappers with oil and gently press each one into muffin cups. Wrapper will overlap itself as it conforms to shape of muffin cup. Sprinkle wonton wrappers with salt and bake until browned and crisp, about 8 to 10 minutes. Remove from tin and allow wrappers to cool on a wire rack.
- While wonton cups are cooling, place prosciutto in single layer on parchmentlined baking tray. Bake in 375 F (190 C) oven until crispy, 8 to 10 minutes. Set aside and let cool to room temperature before breaking into small shards.
- When ready to assemble, in a small bowl mix together goat’s cheese and whipping cream with a fork. If desired, add additional cream for a creamier consistency. Place about 1 tsp (5 ml) chopped arugula into each wonton cup before topping with 1 tsp (5 ml) goat’s cheese. Top with a prepared sour cherry and a dollop of accompanying sour cherry sauce, a shard of prosciutto and a grind of black pepper before transferring to a serving platter. Serve immediately.
Drink Pairings
MINI PAVLOVAS
Ingredients
Serves 18
MERINGUE:
8 large egg whites, at room temperature
1 pinch salt
2 cups (500 ml) berry sugar
1 tsp (5 ml) vanilla extract
4 tsp (22 ml) tapioca starch or cornstarch
2 tsp (10 ml) white vinegar
orange, red and yellow soft gel paste food colouring
TOPPINGS:
2 large oranges, zest and 2 tbsp (30 ml) juice only
pulp from 3 to 4 passion fruits
½ cup (125 ml) very finely diced strawberries
2 tbsp (30 ml) berry sugar
Instructions
- Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper. Draw 18 circles on paper measuring 2½-in (6 cm) in diameter.
- Place egg whites and salt in an electric stand mixer fitted with a whisk attachment. Whisk at medium speed until they begin to hold firm but soft peaks. Gradually beat in sugar, 1 tbsp (15 ml) at a time, continuing to beat at medium speed until all the sugar is added and the mixture is thick and glossy, about 5 minutes. Beat in vanilla. Sprinkle tapioca starch over top along with vinegar and fold in to combine.
- Fit a piping bag with a large star tip. Using a food-safe paint brush, paint 2 or 3 vertical lines of orange soft gel paste on the inside of the piping bag. Spoon 1/3 of the pavlova meringue into prepared piping bag. Pipe meringue inside 6 of the circles drawn on parchment paper. Make a slight indent in the centre of each using the back of a spoon.
- Use clean piping bags each time, repeat procedure using red soft gel paste and then yellow soft gel paste.
- Reduce oven temperature to 300F (150 C). Place meringues in oven for 30 minutes, rotating sheets halfway through baking. After 30 minutes, turn off oven and leave them in for another 30 minutes. Remove from oven and cool. Can be stored in a tightly covered container at room temperature overnight, if desired.
- To serve, top orange-swirled meringues with equal amounts of orange zest and a tsp (5 ml) of orange juice. For yellow swirled meringues, ladle a generous spoonful of passion fruit pulp over centres. And for the strawberry swirled meringues, combine finely diced strawberries with sugar in a small bowl and muddle together to dissolve sugar. Ladle a generous spoonful into the centres.