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PAPAYA AND CHICKEN STIR-FRY

Ingredients

Serves 4 to 6

1 tbsp (15 ml) + 2 tsp (10 ml) soy sauce, divided

2 tsp (10 ml) dry sherry

½ tsp (2 ml) + 1 tsp (5 ml) cornstarch, divided

1 lb (500 g) mix of boneless chicken breast and thigh meat, cut into 2-inch (5 cm) strips

2 tbsp (30 ml) vegetable oil

1 tbsp (15 ml) minced ginger

2 garlic cloves, finely minced

1 medium onion, thickly sliced

1 red pepper, seeded and cut into thin ½-inch (1.25 cm) julienne

½ tsp (2 ml) dried red chili flakes

2 tsp (10 ml) hoisin sauce

½ cup (125 ml) fresh orange juice

1½ lb (500 g) ripe papayas, peeled, seeded and cut into 3 x ½-inch (7.5 x 1.25 cm) strips

2 green onions, cut into 2-inch (5 cm) pieces

1 tbsp (15 ml) fresh lime juice

salt and freshly ground black pepper

Instructions

In a medium bowl, mix together 1 tbsp (15 ml) soya sauce, sherry and ½ tsp (2 ml) cornstarch. Add chicken and toss well to coat. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add ginger, garlic and onion and stir-fry for 30 seconds. Add the marinated chicken and stir-fry for 5 minutes. Add red pepper and red chili flakes and continue stir-frying until chicken is cooked through and red peppers soften, about 3 minutes. Using a slotted spoon, transfer the chicken and peppers to a plate.
Mix the remaining cornstarch, hoisin sauce and orange juice and add to skillet. Bring to a boil until slightly thickened, about 2 minutes. Return the chicken and peppers to the wok, along with the papaya and green onions, and stir-fry until hot, about 1 minute. Add lime juice and season. Transfer to a warm platter.

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Drink Pairings

MOROCCAN MEATBALLS

Ingredients

Serves 6

MEATBALLS:

1 tbsp (15 ml) olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, finely minced

1 tbsp (15 ml) each ground coriander, ground cumin, garlic powder

1 tsp (5 ml) each curry powder, dried oregano and dried thyme

½ tsp (2 ml) each ground cinnamon and chili powder

2½ lbs (1¼ kg) ground lamb

1 large egg

½ cup (125 ml) each chopped flat-leaf parsley and fresh mint

salt and freshly ground black pepper

SAUCE:

2 tbsp (30 ml) olive oil

1 small yellow onion, finely chopped

2 garlic cloves, finely minced

2 cinnamon sticks

1 tbsp (15 ml) each ground cumin and ground coriander

4 cups (1 L) puréed tomatoes

1 cup (250 ml) chicken stock

½ cup (125 ml) dried apricots, coarsely chopped

½ cup (125 ml) kalamata or Niçoise olives

¼ cup (60 ml) dried currants

2 tbsp (30 ml) thinly sliced fresh mint

2 tbsp (30 ml) chopped flat-leaf parsley

toasted slivered almonds and chopped mint, for garnish

Instructions

Preheat oven to 350 F (180 C). To make Meatballs, heat oil in frying pan over medium-high. Add onion and garlic and sauté until onions are soft and translucent, about 5 minutes. Remove and set aside to cool.
Add ground cumin and coriander to a small dry frying pan and warm over medium heat until fragrant, about 1 minute. Remove to slightly cool, then place in a small bowl along with remaining spices. Mix well. Place lamb in a large mixing bowl along with spice mixture, egg, parsley and mint. Season with salt and pepper. Mix well and shape into Ping-Pong-sized meatballs. Place on a parchment or foil-lined baking sheet and bake for 20 minutes.
To make SAUCE: Heat oil in a large saucepan over medium heat. Add onions sauté until soft. Add garlic, cinnamon sticks, cumin and coriander. Sauté for 3 to 4 minutes or until fragrant. Add tomato purée, broth and apricots. Bring to a boil, season and simmer for 10 minutes.
Remove cinnamon sticks. Mix in meatballs, olives, currants, mint and parsley and heat until warmed through. Garnish with toasted slivered almonds and mint. Serve with Mint Yogurt Sauce, Moroccan Rice and warm pita bread, if desired.

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Drink Pairings

LUSCIOUS TRIPLE CHOCOLATE CHEESECAKE WITH ESPRESSO GLAZE

Ingredients

Serves 16

CRUST:

1 x 200 g package chocolate wafers

¼ cup (60 ml) granulated sugar

⅓ cup (75 ml) unsalted butter, melted

FILLING:

8 oz (250 g) milk chocolate, chopped

4 x 250 g packages plain cream cheese, at room temperature

½ cup (125 ml) full fat sour cream

1 cup (250 ml) granulated sugar

4 eggs, at room temperature

1 tsp (5 ml) cinnamon

2 tsp (10 ml) vanilla extract

1 orange, zest only

boiling water

ESPRESSO GLAZE:

4 oz (125 g) specialty dark chocolate, chopped

½ tsp (2 ml) instant espresso powder

½ cup (125 ml) whipping cream

2 tbsp (30 ml) golden corn syrup

chocolate cake curls, for garnish

blackberries and raspberries, for garnish

flaked sea salt, for garnish

Instructions

In a food processor, pulse wafers until coarse crumbs form. Add sugar and continue to pulse until crumbs are fairly fine. Transfer to a large bowl along with melted butter. Stir to evenly blend. Spray sides and bottom of a 9-in (23 cm) springform pan with cooking spray. Line with parchment paper. Press chocolate cookie mixture into bottom of pan in an even layer. Refrigerate while preparing remaining ingredients.
Preheat oven to 325 F (160 C). To make FILLING: Place milk chocolate in a microwave-safe bowl and heat for 1 minute. Give it a stir and microwave a little longer, or just until almost melted with a few pieces remaining. Stir until completely melted and set aside. Alternatively, place in a double boiler over simmering water and stir until smooth, then set aside.
In a large electric mixer bowl, beat cream cheese until smooth, occasionally scraping down sides. Make sure cream cheese is at room temperature, or it will not blend smoothly. Add sour cream and sugar, and continue to beat until sugar is blended. Beat in eggs, one at a time, until smooth. Mix in cinnamon, vanilla and orange zest. Pour over chilled crust in springform pan.
To prevent cheesecake from cracking during baking, wrap cheesecake pan in a large sheet of foil that extends halfway up the sides. Then place pan in a large roasting pan or lasagna dish. Fill roasting pan or dish with ½-in (1.25 cm) hot water. Gently place in preheated oven and bake for 40 to 60 minutes, until cake is fairly firm when jiggled. (Cake will fully settle when chilled.) Remove cheesecake from water bath and remove foil. Set on a rack to cool. Refrigerate, uncovered, until cool, about 3 hours. Then cover and refrigerate overnight. To remove sides of pan, run the thin blade of a knife around the inside edges of pan and remove sides.
To make GLAZE: Place dark chocolate in a small, heavy-bottomed saucepan. Add espresso powder, cream and corn syrup. Bring to a low simmer and stir until chocolate is melted. Cool slightly. Place cake on a platter. When ready to serve, pour a little cooled Espresso Glaze over cake and garnish with chocolate curls and fresh berries. Drizzle with remaining sauce and sprinkle with a few flakes of salt and serve.

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Drink Pairings

MAPLE-MUSTARD-GLAZED BONE-IN RIB EYE STEAKS

Ingredients

Serves 4 to 6

2 bone-in rib eye steaks, approximately 1-in (2.5 cm) thick, about 1 lb (500 g) each

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) Dijon mustard

1 tbsp (15 ml) maple syrup

1 tbsp (15 ml) balsamic vinegar

2 tsp (10 ml) minced fresh rosemary

sprigs of fresh rosemary, for garnish

Instructions

To prepare bone-in steaks, trim bones French-style.
Combine remaining ingredients in a bowl and stir to blend. Generously brush over steaks and let rest at room temperature for about 1 hour for flavours to penetrate.
Grease grill and preheat barbecue to 400 F (200 C). Place steaks on grill and close lid.
Grill for 4 minutes each side for medium rare. Longer for medium. Remove from barbecue to a cutting board and let rest, tented with foil, for 8 to 10 minutes. Garnish with rosemary sprigs.

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Drink Pairings

MINI POMMES ANNA

Ingredients

Serves 12

½ cup (125 ml) unsalted butter, melted, divided

1 tbsp (15 ml) chopped fresh thyme

1 tsp (5 ml) chopped fresh rosemary

1 large garlic clove, minced

1¾ lb (840 g) small yellow potatoes

2 tsp (10 ml) chopped fresh chives

salt and pepper, to taste

Instructions

Preheat oven to 350 F (180 C). Brush cups of a 12-cup muffin tin with some melted butter before lining bottom of each cup with a round of fitted parchment paper. Set aside.
In a small saucepan, stir together remaining butter, thyme, rosemary and garlic over medium-low heat until fragrant, about 2 minutes.
Using a mandoline, thinly slice potatoes crosswise into paper thin rounds before placing them in a large bowl. Drizzle with herb butter, add chives and season with salt and pepper before tossing to combine.
Divide potato slices among muffin cups, layering and overlapping slices to create a circular pattern. Drizzle layered slices with any remaining butter and seasoning mixture.
Cover muffin tin tightly with foil and place on baking sheet. Bake potato stacks until pierced easily with a knife, about 35 minutes. Remove foil and place a baking sheet over muffin tin. In one quick motion, turn over and lightly tap underside of muffin tins, releasing potatoes onto baking sheet. Rearrange slices that displaced and discard parchment paper disks. At this point, Mini Pomme Anna may be stored, covered in refrigerator, for up to 2 days.
Just before ready to serve, heat oven to 425 F (220 C). Uncover and bake until bottoms and edges are golden and crispy, about 25 to 30 minutes. Serve warm.

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Drink Pairings

PEACH AND BLUEBERRY TRIFLE WITH BOURBON AND WHIPPED CREAM

Ingredients

Serves 8

CRÈME ANGLAISE:

2 cups (500 ml) homogenized milk

¼ cup (60 ml) granulated sugar

6 egg yolks

1 tsp (5 ml) vanilla extract

TRIFLE:

1 cup (250 ml) whipping cream

¼ cup (60 ml) granulated sugar

¼ cup (60 ml) bourbon, optional

1 lemon, zest only

1-inch store-bought vanilla sponge cake, cut into cubes

2 cups (500 ml) peeled, pitted and sliced peaches

2 cups (500 ml) fresh blueberries

Instructions

To make CRÈME ANGLAISE: In a medium-sized, heavy-bottomed saucepan, scald milk just to boiling point.
While milk is heating, combine sugar, egg yolks and vanilla extract in a bowl. Whisk vigorously by hand until smooth.
Slowly whisk ¼ of the hot milk into sugar-egg yolk mixture. Then gradually pour warmed egg yolk mixture into remaining hot milk.
Return saucepan to stove and cook over medium heat, stirring constantly, until Crème Anglaise is thickened and coats the back of a metal spoon. Do not boil.
Place saucepan with Crème Anglaise in a bowl with ice water, and stir until sauce is cooled. Strain sauce into a bowl and press a piece of plastic wrap into the surface. Refrigerate until ready to use. Can be made a day ahead.
To make TRIFLE: In an electric stand mixer fitted with a wire whisk, beat whipping cream in a chilled bowl until soft peaks begin to form. Gradually beat in sugar until medium peaks form. Set aside.
Remove Crème Anglaise from refrigerator and stir in bourbon, if using, and lemon zest. Set aside.
In a 12 cup (3 L) trifle dish or large bowl, scatter ⅓ of the sponge cake cubes over bottom of dish. Evenly pour ⅓ of the Crème Anglaise over top. Then sprinkle with ¼ of the peaches and blueberries and ⅓ of the whipped cream.
Repeat layers in the same order, ending with whipped cream topped with remaining fruit.
Refrigerate trifle for at least 2 hours, for flavours to blend. Serve the same day it is made.

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Drink Pairings

MIXED BERRY AND ELDERFLOWER CREAM SANDWICH CAKES

Ingredients

Serves about 19 cakes

BERRY FILLING:

1 heaping cup (250 ml) fresh strawberries

1 heaping cup (250 ml) fresh raspberries

½ heaping cup (125 ml) fresh blueberries

1 cup (250 ml) water

1 cup (250 ml) granulated sugar

2 tbsp (30 ml) fresh lemon juice

3 tbsp (45 ml) cornstarch

CAKE BATTER:

2½ cups (725 ml) all-purpose flour

¾ cup (175 ml) pastry flour

1¼ cups (300 ml) granulated sugar

1 tsp (5 ml) baking soda

1 large egg

⅓ cup (75 ml) vegetable oil

1½ cups (375 ml) buttermilk

½ vanilla bean, split and seeds scraped out

ELDERFLOWER CREAM:

1¼ cups (300 ml) whipping cream

1½ tsp (7 ml) elderflower cordial concentrate

1 tbsp (15 ml) skim milk powder

1 tbsp (15 ml) icing sugar, plus extra for garnish

Instructions

To make BERRY FILLING: In a heavybottomed saucepan combine berries and water over medium-high heat. Bring to a boil, reduce heat to medium and cook, stirring often, for 30 minutes. Stir in sugar and continue to cook, stirring often, for 10 minutes. Whisk together lemon juice and cornstarch before stirring into berry mixture. Stir constantly until thickened, about 2 minutes. Transfer mixture to an airtight container and refrigerate until chilled, about 6 hours.
Place racks in upper and lower third of oven before preheating oven to 375 F (190 C). Line 2 baking sheets with parchment paper and set aside.
To make CAKE BATTER: In a medium-sized bowl, sift together flours, sugar and baking soda.
In a large bowl, whisk together egg and vegetable oil. Add buttermilk and vanilla seeds, whisking until well combined.
Slowly stir flour mixture into buttermilk mixture just until combined. Drop a level 1½ tbsp (22 ml) of batter into 12 mounds at least 2-in (5 cm) apart on 1 prepared baking sheet. Repeat with remaining batter on second baking sheet. Bake for 10 minutes, switching pans on racks halfway, or until puffed and tops spring back when touched. Let cool on pans for 2 minutes. Transfer cakes to wire racks to cool completely. Repeat with any remaining batter.
Just before ready to serve, prepare ELDERFLOWER CREAM: In a chilled bowl, whip cream, elderflower cordial, skim milk powder and icing sugar until stiff peaks form. Whipped cream can be prepared and refrigerated for up to 2 hours before using.
To assemble, spread about 1½ tbsp (22 ml) berry filling onto flat side of half the cakes. Pipe or spread about 2 to 3 tbsp (30 to 45 ml) elderflower cream over berry filling and sandwich with remaining cakes. Dust with additional icing sugar, if desired before serving immediately.

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Drink Pairings

LOBSTER MAC AND CHEESE WITH BACON CROUTON CRUST

Ingredients

Serves 6 to 8

3 slices bacon

1½ cups plain croutons

3 tbsp (45 ml) unsalted butter, melted

1 lb (500 g) cavatappi (double elbow or scoobi doo) pasta

4 cups (1 L) whole milk

¼ cup (60 ml) unsalted butter

½ cup (125 ml) all-purpose flour

3 cups (750 ml) grated Gruyère cheese

1 cup (250 ml) grated Romano or Parmesan

2 cups (500 ml) grated extra-sharp cheddar

1 tbsp (15 ml) salt

½ tsp (2 ml) freshly ground black pepper

½ tsp (2 ml) ground nutmeg

¼ tsp (1 ml) cayenne

1 ½ lbs (750 g) cooked lobster meat, ½ -in (.5 cm) diced

Instructions

Fry bacon over medium-high heat until semi-crisp. Drain and coarsely chop. Add croutons to a food processor and pulse until coarse but not fine. Transfer to bowl, add chopped bacon and melted butter. Mix well and set aside.
Preheat oven to 375 F (190 C). Bring a pot of salted water to a boil and cook pasta until al dente according to package directions. Drain well.
Heat milk in a saucepan over medium heat, until scalding. Do not allow to boil. Set aside. In a large pot, melt butter over low heat. Whisk in flour and cook for 2 minutes, stirring constantly. While whisking, slowly add milk and cook for 1 to 2 minutes, until thickened and smooth. Remove from heat and mix in cheese and spices. Stir until cheese melts. Stir in cooked pasta and lobster.
Divide and pile the mixture into 6 to 8 2-cup (500 ml) casserole or ramekin dishes. Place dishes on baking sheet. Sprinkle bacon crumb mixture on top of pasta. Bake for 30 to 35 minutes, or until sauce is bubbly and golden on top.

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Drink Pairings

PANZANELLA AND TUNA SALAD

Ingredients

Serves 4

5 thick slices rye bread or pumpernickel bread, cut into 1-in (2.5 cm) cubes

3 tbsp + ¼ cup (105 ml) extra-virgin olive oil, divided, plus extra

6 green onions, roots trimmed

salt and freshly ground pepper, to taste

1 bunch fresh asparagus, tough ends trimmed

1 lb (500 g) Albacore tuna loin

2 tbsp (30 ml) chopped fresh dill

2 tbsp (30 ml) white balsamic vinegar

1½ tbsp (22 ml) grainy mustard

1 tsp (5 ml) maple syrup

1 cup (250 ml) cooked and shelled edamame or fava beans

4 radishes, thinly sliced

1 cup (250 ml) baby arugula

½ medium head radicchio, cut into thick ribbons

Instructions

Preheat oven to 350 F (180 C). Place a baking sheet in oven to warm while preheating.
In a large bowl, to make croutons, toss bread cubes with 3 tbsp (45 ml) oil. Scatter in a single layer on warmed baking sheet and bake until crisp, about 8 to 10 minutes, tossing croutons halfway through cooking time. Allow to cool on baking sheet while preparing rest of salad.
Heat grill or grill pan over mediumhigh heat. Drizzle some oil over green onions and season with salt before grilling until lightly charred, about 2 to 3 minutes. Transfer to a cutting board and cut into 1-in (2.5 cm) pieces. Repeat grilling process with asparagus and cut into 1-in (2.5 cm) pieces. Brush tuna loin with oil and season with salt and pepper. Grill for 2 to 3 minutes per side, searing outside but keeping tuna raw in middle. Transfer to a plate and refrigerate until ready to serve.
In a small bowl, make dressing whisking together ¼ cup (60 ml) oil with dill, vinegar, mustard and maple syrup until well combined. Season to taste with salt and pepper.
When ready to serve, toss croutons with 2 tbsp (30 ml) dressing. Add grilled green onions, asparagus, edamame (or fava) beans, radishes, arugula and radicchio and a drizzle of 1 to 2 tbsp (15 to 30 ml) more dressing. Toss gently to combine. Divide salad among serving plates. Slice chilled tuna into ½-in (1.25 cm) slices. Lay a couple of slices on each salad and garnish with an extra drizzle of dressing, if desired. Serve immediately.

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