WHISKY CINNAMON SWIRL CAKE
Ingredients
Serves 10
DOUGH:
½ cup (125 ml) water
2 tbsp (30 ml) bourbon whisky
2 tbsp (30 ml) 2 percent milk
3 tbsp (45 ml) unsalted butter, at room temperature, plus extra for greasing
2¾ cups (675 ml) all-purpose flour, divided, plus extra for dusting
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) fine sea salt
2¼ tsp (11 ml) instant yeast
1 large egg
FILLING:
3 tbsp (45 ml) unsalted butter, at room temperature
1½ tbsp (22 ml) ground cinnamon
¼ cup (60 ml) light brown sugar
WHISKY GLAZE:
1 cup (250 ml) icing sugar
⅛ tsp (0.5 ml) fine sea salt
1 tbsp (15 ml) 2 percent milk
1 tbsp (15 ml) bourbon whiskey
¼ tsp (1 ml) vanilla extract
¼ tsp (1 ml) finely grated lemon zest
Instructions
- To make DOUGH: In a small saucepan, stir together water, bourbon, milk and butter over medium heat. Stir until butter has melted and mixture is hot to touch.
- In a large bowl, whisk together 2¼ cups (560 ml) flour, sugar, salt and yeast. Stir in bourbon butter mixture and then egg. Add only enough of reserved ½ cup (125 ml) flour, 2 tbsp (30 ml) at a time, to make a soft dough that gently pulls away from sides of bowl.
- Transfer to a lightly floured work surface and knead dough until smooth and elastic, about 3 minutes. Transfer to a lightly greased bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- Meanwhile, make FILLING: Fold butter, cinnamon and brown sugar together in a bowl with a rubber spatula until well combined.
- Grease an 8-in (20 cm) springform pan and line bottom with a round of parchment paper.
- Roll rested dough out on a lightly floured surface to a 12 x 15-in (30 x 38 cm) rectangle. Spread Filling mixture on top. Using a pizza cutter or knife, cut dough into six 2-in (5 cm) wide strips. Loosely roll up 1 strip and place, upright cut-side down, in centre of prepared pan. Taking each additional strip, loosely coil around centre roll, pinching each strip to end of previous one. The dough should not quite fill the whole pan and be loose. Keeping coils loose ensures dough has room to expand as it rises. Cover pan with plastic wrap and set aside in a warm location until doubled in size, about 60 to 90 minutes. While cake is rising, preheat oven to 350 F (180 C).
- Bake cake uncovered for 15 minutes. Then lay a sheet of foil loosely over top to prevent it from becoming too dark, and continue baking another 15 to 20 minutes or until puffed and lightly golden brown. If some coils start to rise out of cake while baking, simply press down with back of a spatula.
- While cake is baking, make WHISKY GLAZE: In a medium bowl, whisk together all glaze ingredients and set aside.
- When cake is done, rest in pan on a wire rack for 10 minutes before removing sides of springform pan and transferring to a serving plate. Just before serving, drizzle with Whisky Glaze. Cake is best served the same day it is made but will keep, refrigerated an airtight container or tightly covered for up to 4 days. Allow to come to room temperature before serving.
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
SUMMER SALAD IN A JAR
Ingredients
Serves 4 to 6
2 cups (500 ml) mini bocconcini, halved
2 tbsp (30 ml) sundried tomatoes, packed in oil and coarsely chopped
1 tbsp (15 ml) sundried tomato oil
1 large garlic clove, minced
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
¼ cup (60 ml) fresh basil, some left whole for garnish, all others shredded
⅓ cup (75 ml) extra-virgin olive oil
2 tbsp (30 ml) balsamic vinegar
2 cups (500 ml) grape tomatoes, halved
6 small cucumbers, thinly sliced
2 large orange or yellow peppers, seeded and cubed
3 cups (750 ml) green lettuce of your choice
⅓ cup (75 ml) pine nuts, lightly toasted
½ cup (125 ml) cooked pancetta, coarsely chopped
Parmesan shavings
Instructions
- In a small bowl, combine bocconcini, sundried tomatoes, sundried tomato oil, garlic, salt, pepper and half the shredded basil. Set aside for 15 to 30 minutes.
- Meanwhile, prepare dressing by combining olive oil, balsamic vinegar and remaining shredded basil leaves. Taste and season with salt and pepper, as needed.
- To assemble, pour 2 tbsp (30 ml) of dressing into each jar, arrange a layer of grape tomatoes, followed by a layer of bocconcini mixture, a layer of cucumbers, a layer of yellow or orange peppers and repeat until the jar is three quarters full. This will vary depending on size of jar. Add lettuce on top. Garnish with pine nuts, pancetta and Parmesan shavings. Finish with a few small basil leaves.
Drink Pairings
WHOLE FISH WITH FENNEL AND COUSCOUS
Ingredients
Serves 4
2 fennel bulbs, halved, cored and cut into ½-inch (1.25 cm) slices
1 large onion, halved and cut into thin wedges
3 tbsp (45 ml) extra-virgin olive oil, plus extra for drizzling
2 lemons, 1 zested, then juiced, 1 cut into wedges
pinch saffron threads
1 cup (250 ml) chicken stock
1 cup (250 ml) cous cous
sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) coarsely chopped fresh dill
¼ cup (60 ml) finely chopped flat-leaf parsley
3 tbsp (45 ml) finely chopped mint
3 tbsp (30 ml) toasted pine nuts, divided
2 x 1½ lb whole snapper or sea bass, scaled and cleaned well inside and out
½ lb (250 ml) baby plum tomatoes, halved
2 tbsp (30 ml) currants
parsley sprigs, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Place fennel and onion in a large roasting pan and toss with 2 tbsp (30 ml) olive oil and 1 tbsp (15 ml) lemon juice. Roast in oven for 20 minutes or until almost tender and starting to caramelize.
- Meanwhile, add saffron to the chicken stock and bring to a boil. Stir in cous cous, tightly cover and remove from heat. Set aside for 10 to 15 minutes, then fluff up cous cous with a fork, and add 2 tbsp (30 ml) lemon juice, half the lemon zest, dill, flat-leaf parsley, mint, 1 tbsp (15 ml) pine nuts. Season to taste.
- Rinse fish with cold water inside and out, then pat dry. Slash deeply on both sides of fish and season with salt and pepper and the remaining lemon zest. Stuff cous cous into the cavity of each fish, reserving any leftover for later.
- Mix tomatoes and currants with fennel and onions. Place fish on top and roast for about 30 minutes, or until juices run from the slashes on sides of fish.
- Scatter with remaining pine nuts, then serve from the roasting pan with lemon wedges and garnish with parsley sprigs.
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
THAI MAPLE-GLAZED SALMON
Ingredients
Serves 6
14-in (35 cm) cedar plank
1¼ lb (300 g) side of salmon, coho or sockeye, pin bones removed, skin on
1 stalk lemon grass
¼ cup (60 ml) coconut cream
2 tbsp (30 ml) extra-virgin olive oil, divided, plus extra
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) Thai red curry paste
1 tbsp (15 ml) maple syrup
3 limes, divided
2 tbsp (30 ml) minced fresh cilantro
1 kaffir lime leaf, very thinly julienned
fresh steamed peas, fried onions, kaffir lime leaves and limes, for garnish (optional)
Lentil Salad, to serve (Separate Recipe)
Instructions
- Soak cedar plank in water for a minimum of 2 hours, preferably overnight.
- Rinse side of salmon under cold water and pat dry with paper towels. Place on a cutting board. Lightly score flesh of salmon diagonally, about 1-in (2.5 cm) apart. Then score flesh in very shallow lines in opposite direction to cause a criss-cross effect. Set aside.
- Finely mince white part of lemon grass, then add to a small bowl and combine with coconut cream, 1 tbsp (15 ml) of olive oil, fish sauce, curry paste, maple syrup and juice of 1 lime. Stir to blend. Stir in minced cilantro and julienned kaffir lime leaf. Lightly brush scored salmon with half the glaze.
- Preheat barbecue to medium heat and place soaked cedar plank, rough-side down, directly over heat. Close lid. When wood begins to smoke, about 3 or 4 minutes, brush top side of plank with olive oil. Add glazed salmon to plank, skin-side down. Close lid and cook salmon until flesh is opaque and flakes easily with a fork, about 30 minutes. Baste with remaining glaze a couple of times during cooking. Keep a spray bottle with water handy in case cedar plank flames up and needs dousing.
- Remove cedar-planked salmon with ovenproof gloves, and then with a spatula transfer salmon to a serving tray. Drizzle with a little oil. Squeeze more lime juice over top and garnish with fresh steamed peas, fried onions, kaffir lime leaves and limes, or as preferred. Serve immediately, with Lentil Salad.
Drink Pairings
SWEET AND SPICY LOBSTER NOODLE SALAD
Ingredients
Serves 4
DRESSING:
¼ cup (60 ml) grape seed oil
4 large garlic cloves, thinly sliced
2 large shallots, thinly sliced
salt, to taste
1 fresh long Thai chili
3 tbsp (45 ml) Asian fish sauce
3 tbsp (45 ml) lime juice
2 tbsp (30 ml) clover honey, plus extra
1 tsp (5 ml) sambal oelek
¼ tsp (1 ml) toasted sesame oil
LOBSTER SALAD:
8 small cooked lobster tails
4 oz (125 g) vermicelli rice noodles
1 unpeeled English cucumber, thinly sliced into rounds
3 radishes, thinly sliced into rounds
2 naval oranges, peeled and sliced into segments
3 cups (750 ml) mixture of Asian baby greens
1 large Hass avocado, peeled, pitted and cut into chunks
2 tbsp (30 ml) chopped, roasted, salted peanuts
2 tbsp (30 ml) fresh mint leaves
2 tbsp (30 ml) fresh cilantro leaves
Instructions
- To make DRESSING: In a small frying pan heat grape seed oil over medium-low heat, add garlic, shallots and a pinch of salt. Cook, stirring occasionally, until garlic and shallots are golden, about 7 minutes. Transfer to a medium-sized bowl. Stir in chili, fish sauce, lime juice, honey, sambal oelek and sesame oil. Season dressing to taste with additional salt and honey. Set aside.
- To make LOBSTER SALAD: Using scissors, cut along underside of lobster tail shells and remove meat. Remove and discard dark vein from each piece of tail meat. Reserve shells for another use. Slice 4 lobster tails into 1-in (2.5 cm) pieces and leave remaining 4 whole.
- In a medium-sized heat-proof bowl, cover rice noodles with boiling water and let stand until pliable and tender, about 10 minutes. Drain noodles thoroughly and place in a large bowl. Add dressing and toss to coat, allowing noodles to marinate in dressing for 10 minutes. Add cut lobster, cucumber slices, radishes, orange segments and baby greens. Gently toss together until well combined. Transfer to a serving plate and garnish with remaining whole lobster tails, avocado, peanuts, mint and cilantro. Serve immediately.
Drink Pairings
ROAST CHICKEN WITH ROOT VEGETABLES
Ingredients
Serves 4
CELERIAC PURÉE
1 small celeriac, peeled and cut into 2-in (5 cm) chunks
1 cup (250 ml) heavy cream
1 tsp (5 ml) salt
ROAST CHICKEN WITH ROOT VEGETABLES
2 parsnips, peeled and cut into 2-in (5 cm) chunks
2 carrots, washed and cut into 2-in (5 cm) chunks
1 yam, washed and cut into 2-in (5 cm) chunks
1 fennel bulb, washed and cut into 4 even- sized wedges
4 garlic cloves, chopped
¼ cup (60 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) salt, divided, plus extra if needed
1 tsp (5 ml) pepper, divided, plus extra if needed
3 to 4 lb (1.5 to 2 kg) free range chicken, rinsed and patted dry
1 sprig fresh rosemary
4 sprigs fresh thyme
3 fresh sage leaves, chopped
1 lemon, zest and juice
Instructions
- Preheat oven to 375 F (190 C).
- In a medium pot, place celeriac in cream with salt and cover. Cook over medium heat until celeriac is very tender. Purée with an immersion blender or in a blender until smooth.
- In a large bowl, toss parsnips, carrots, yam, fennel and garlic with half of the olive oil and salt and pepper. Transfer to a 9 x 13-in (3.5 L) roasting pan and spread out to an even thickness.
- Rub remaining olive oil, salt and pepper over chicken. Tuck rosemary, thyme and sage into the cavity of the chicken and place it on top of vegetables in roasting pan. Roast uncovered until the juices of the chicken run clear or internal temperature reaches 165 F (74 C) on a meat thermometer.
- Remove pan from the oven. Using tongs, lift chicken from vegetables and place on a large, deep plate to rest for 10 minutes. Remove any excess fat from the vegetables using a spoon. Add lemon zest and juice to vegetables and toss to mix evenly. Add salt and pepper to taste. Lay a sheet of foil loosely over top and keep warm in a 300 F (150 C) oven.
- To serve, carve chicken and serve with roasted vegetables and celeriac purée.
Drink Pairings
SMOKED SALMON SANDWICHES
Ingredients
Serves 20
1 large egg, at room temperature
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) Dijon mustard
½ cup (125 ml) olive oil
½ cup (125 ml) grapeseed oil
2 tbsp (30 ml) packed fresh dill, chopped
salt and pepper, to taste
10 thin slices pumpernickel bread
3 tbsp (45 ml) unsalted butter, at room temperature
6 oz (180 g) hot smoked salmon, sliced or chunked
microgreens, for garnish
edible flowers, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C).
- In a blender, mix together egg, lemon zest, lemon juice, mustard and oils until well combined and a thick mayonnaise forms. Transfer to a bowl and stir in dill. Season to taste with salt and pepper, then cover and refrigerate until ready to use. Mayonnaise should be used within 3 days of making.
- Cut pumpernickel into 3 x 2-in (8 x 5 cm) rectangles (or bite-sized, if preferred). Spread a thin layer of butter on one side of each slice and place on a baking tray. Toast in oven until they just start to get crisp, about 3 minutes. Transfer to a wire rack and cool to room temperature.
- To serve, spread each slice of bread with a little mayonnaise. Top with smoked salmon and garnish with microgreens and edible flowers.
Drink Pairings
SMOKED TURKEY SALAD WITH POMEGRANATE VINAIGRETTE
Ingredients
Serves 4 to 6
VINAIGRETTE
¼ cup (60 ml) pomegranate juice
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) sherry vinegar
1 tsp (5 ml) Dijon mustard
1 clove garlic, finely minced
½ shallot, peeled and finely minced
sea salt and freshly ground black pepper
SALAD
1 tbsp (15 ml) olive oil
¼ lb (125 g) prosciutto, thinly sliced, cut into ½-in (1.25 cm) strips
1 x 5 oz (140 g) bag pre-washed baby arugula
1 small Belgian endive, cleaned, dried and julienned
1 small head radicchio, washed, dried and cut into ½-in (1.25 cm) julienne pieces
¾ lb (340 g) smoked turkey breast, shredded or cut into ½-in (1.25 cm) dice
2 ripe pears, halved, cored and thinly sliced
2 to 4 oz (60 to 125 g) goat’s cheese, for garnish
1 cup (250 ml) pomegranate seeds, for garnish
½ cup (125 ml) toasted pumpkin seeds, for garnish
Instructions
- In a mixing bowl, whisk together Vinaigrette ingredients until well blended. Set aside.
- For Salad, heat olive oil in a medium-sized frying pan over medium-high heat. Add prosciutto and brown on all sides, about 3 to 4 minutes, or until crisp. Drain on paper towels.
- In a large bowl, add arugula, Belgian endive, radicchio, smoked turkey and pear slices. Drizzle with half the vinaigrette and toss well. Divide among 4 to 6 chilled serving plates. Garnish with goat’s cheese, pomegranate seeds and pumpkin seeds. Serve remaining vinaigrette on the side.