GERMAN CHOCOLATE MACAROONS WITH DULCE DE LECHE
Ingredients
Serves 38 Macaroons
1 x 300 ml can sweetened condensed milk
5 ⅓ cups (1.3 L) unsweetened shredded coconut
¾ cup (175 ml) granulated sugar
¾ cup (175 ml) finely chopped pecans
⅓ cup (75 ml) all-purpose flour
½ tsp (2 ml) salt
5 egg whites
4 oz (125 g) milk chocolate
Instructions
- To make dulce de leche, place condensed milk in a double boiler and cook over medium heat for about 45 minutes, stirring occasionally, until thickened and golden. Remove from heat and cover to keep warm. Can be made ahead, refrigerated in a tightly covered container for up to a week. Simply reheat to soften.
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine coconut, sugar, pecans, flour and salt. Stir to evenly mix. Beat egg whites in a bowl with an electric hand-held mixer just until foamy. Add to coconut mixture and stir in with a fork until well mixed.
- Using a large, round tablespoon or small ice cream scoop, roll into balls and gently press onto prepared baking sheet about 1-in (2.5 cm) apart. Bake in preheated oven for 20 minutes, or just until tops turn golden. Remove baking sheet with macaroons to a rack to cool.
- Melt chocolate in a small bowl over a saucepan with simmering water just until almost melted. Remove bowl with chocolate and stir to completely melt. Dip a fork into chocolate and drizzle in a zigzag fashion over cooled macaroons.
- Repeat with dulce de leche, drizzling in opposite direction in a zigzag. Cool macaroons until toppings have firmed. Store in a single layer in a container with a tight-fitting lid and refrigerate until ready to serve. Best eaten within a couple of days.
Drink Pairings
KALUA CHAR SUI PULLED PORK SLIDERS WITH PINEAPPLE CHUTNEY AND TROPICAL SLAW
Ingredients
Serves about 18 pulled pork sliders and 2 cups (500 ml) Pineapple Chutney
PINEAPPLE CHUTNEY:
1 tbsp (15 ml) canola oil
1 red onion, finely chopped
½ tbsp (7 ml) mustard seeds
½ tbsp (7 ml) black onion seeds (nigella)
½ tsp (2 ml) turmeric
1 small pineapple, peeled, cored and cut into ½-in (1.25 cm) dice, OR 2 x 14 oz (398 ml) cans diced pineapple, well drained
½ tsp (7 ml) salt
1 red Thai chili, seeded and minced
1-in (2.5 cm) piece ginger root, finely chopped
⅓ cup (75 ml) light brown sugar
½ cup (125 ml) cider vinegar
KALUA CHAR SUI PULLED PORK:
¼ cup (60 ml) hoisin sauce
¼ cup (125 ml) pineapple juice
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) liquid honey
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) finely minced ginger root
½ tbsp (7 ml) finely minced garlic
1 tbsp (15 ml) Liquid Smoke hickory flavour, optional
1 tbsp (15 ml) sambal oelek or Sriracha Sauce
½ tsp (2 ml) Chinese five spice powder
3 lbs (1½ kg) pork shoulder or butt
TROPICAL SLAW:
2 cups (500 ml) finely chopped red cabbage
½ red bell pepper, finely diced
3 tbsp (45 ml) finely chopped red onion
1 rib celery, finely diced
2 green onions, finely sliced
¼ cup (60 ml) chopped cilantro
½ cup (125 ml) ¼-in (0.5 cm) finely diced mango
½ cup (125 ml) ¼-in (0.5 cm) finely diced pineapple
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) cider vinegar
1 tbsp (15 ml) pineapple juice
1 tsp (5 ml) Dijon mustard
salt and pepper
18 soft dinner rolls
CASSAVA CHIPS:
2 lbs (1 kg) cassava
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) salt
3 tbsp (45 ml) canola oil
Instructions
- To make PINEAPPLE CHUTNEY: Heat canola oil in a medium-sized saucepan over medium heat. Add red onion, mustard seeds, onion seeds and turmeric. Cook a couple minutes until fragrant then add pineapple, salt, Thai chili, ginger, brown sugar and cider vinegar.
- Bring to a boil, reduce heat and simmer, with lid ajar, for 30 to 45 minutes or until dark golden and thick. Pour into a sterilized jar and allow to cool before covering. Refrigerate.
- For PULLED PORK: Mix hoisin sauce, pineapple juice, soy sauce, honey, sesame oil, ginger root, garlic, liquid smoke, sambal oelek and five spice together. Place pork in a slow cooker. Pour half the marinade over top, reserving remaining marinade. Cover and cook on high for 6 to 8 hours or until meat is tender and can be shredded with a fork.
- Alternatively, place pork on a large double sheet of foil. Pour half the marinade on top. Fold and wrap well, sealing completely. Bake in a preheated 350 F (180 C) oven for 4 to 5 hours, or until meat is tender and can be pulled apart with a fork.
- Remove pork from slow cooker, trim excess fat and shred pork. Mix in remaining marinade sauce and any excess juices from the slow cooker. Keep warm.
- To make TROPICAL SLAW: In a large bowl, combine chopped red cabbage, red pepper, red onion, celery, green onion, cilantro, mango and pineapple.
- In a small bowl, mix mayonnaise with cider vinegar, pineapple juice and Dijon. Season with salt and pepper, to taste. Add to slaw and toss until well mixed. Chill for 15 minutes.
- To serve, split the dinner rolls. Add a dollop of Pineapple Chutney and a portion of the shredded kalua pork. Top with a generous portion of slaw. Add bun top.
- To make CASSAVA CHIPS: Trim ends from cassava and then cut it in half. Make a shallow cut in the skin and gradually work the knife under it to remove the skin.
- Cut cassava into long, narrow, thin strips, about ½-in (1.25 cm) thick. Rinse and place in a deep saucepan along with sugar and salt. Fill with enough water just to cover cassava.
- Preheat oven to 425 F (220 C). Line a baking sheet with foil and set aside. Bring cassava to a boil and cook on medium heat until fork tender. Do not overcook. Drain and allow to cool.
- Place cassava in a large bowl and toss with canola oil until well coated. Spread in a single layer onto foil-lined baking sheet. Bake in preheated oven for 20 to 25 minutes or until slightly brown, turning once halfway. For extra crispy chips, these can be deep fried in a deep fryer in canola oil at 400 F (200 C) until golden and crisp.
Drink Pairings
GRILLED FLANK STEAK WITH TROPICAL SALSA
Ingredients
Serves 4 o 6
2 tsp (10 ml) garam masala
1 tsp (15 ml) brown sugar
½ tsp (2 ml) salt
1 tsp (5 ml) freshly ground black pepper
2 lb (1 kg) flat iron or flank steak
1 cup (250 ml) fine diced ripe papaya
1 cup (250 ml) fine diced pineapple
1 cup (250 ml) fine diced mango
¼ cup (60 ml) fine diced seeded cucumber
¼ cup (60 ml) fine diced red onion
3 tbsp (45 ml) fine chopped cilantro
2 tbsp (30 ml) lime juice
½ tsp (2 ml) finely minced ginger
Instructions
- Preheat grill or broiler to medium-high heat.
- Combine garam masala, brown sugar, salt and pepper. Rub evenly over both sides of the steak. Let marinate at room temperature for 10 to 15 minutes.
- Combine the remaining ingredients. Season. Cover and chill.
- Lightly grease barbecue grill or baking rack. Place steak on grill rack, grill 5 minutes on each side or until desired doneness. Remove steak from grill and let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with tropical fruit salsa.
Drink Pairings
LIME AND SPICED MIXED MELON SALAD
Ingredients
Serves 4
¼ cup (60 ml) lime juice
3 tbsp (45 ml) honey
½ tsp (2 ml) sriracha sauce
2 tbsp (30 ml) chopped fresh cilantro or mint, or both
pinch salt
2 cups (500 ml) cantaloupe balls, from about 1 large ripe cantaloupe
2 cups (500 ml) honeydew balls, from about 1 large ripe honeydew
2 cups (500 ml) watermelon balls, from about half watermelon
2 cups (500 ml) ½-inch (1.25 cm) diced pineapple
Instructions
- Combine lime juice, honey, sriracha, cilantro and salt in a small bowl until combined.
- In a large bowl, lightly toss the melon balls with the honey-lime mixture to coat evenly. Garnish with additional cilantro. Chill in refrigerator until serving.
Drink Pairings
GRILLED BEEF TACOS WITH BERRY SALSA
Ingredients
Serves 4
1 tsp (5 ml) ground cinnamon
4 allspice berries, crushed
¼ tsp (1 ml) ground nutmeg
½ tsp (2 ml) garlic powder
½ tsp (2 ml) crushed red pepper flakes
1 tbsp (15 ml) dark brown sugar
1½ tsp (7 ml) salt, plus extra
freshly ground pepper, to taste
1.5 lbs (750 g) hanger steak or skirt steak
1 tbsp (15 ml) unsalted butter
1 large Vidalia onion, thinly sliced
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) white wine vinegar
1 cup (250 ml) pilsner beer
1 cup (250 ml) fresh strawberries, sliced
1 cup (250 ml) fresh raspberries, cut in half
1 small yellow or red bell pepper, diced
1 jalapeño, seeded and diced
2 green onions, thinly sliced
⅓ cup (75 ml) fresh cilantro, chopped
1 tbsp (15 ml) liquid honey
1 tsp (5 ml) lime zest
½ tsp (2 ml) lime juice
¾ cup (175 ml) shredded red cabbage
¾ cup (175 ml) shredded green cabbage
½ cup (125 ml) shredded radicchio
8 soft corn tortillas, about 8-in (20 cm)
¼ cup (60 ml) crumbled feta or blue cheese
Instructions
- In a small bowl, whisk cinnamon, allspice berries, nutmeg, garlic powder, pepper flakes, brown sugar, salt and a good pinch of pepper. Rub mixture over skirt steak, place steak in a bowl and refrigerate for at least 4 hours and up to 12 hours.
- Grease and preheat grill over medium-high heat.
- While grill warms, make caramelized onions. Melt butter in large frying pan over medium heat. Add onion and cook until softened, about 5 minutes. With a wooden spoon stir in granulated sugar, vinegar, beer and a pinch of salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally. Once liquid has been evaporated and onions are soft, transfer to a bowl and set aside.
- To make a berry salsa, in large bowl, toss together strawberries, raspberries, bell pepper, jalapeño, green onions, cilantro, honey, lime zest and juice, and salt to taste. Refrigerate until ready to use.
- Grill steak over direct heat for 3 to 5 minutes per side or until cooked as preferred. Remove from heat to cutting board to rest for 10 minutes.
- While steak is resting, toss together both cabbages and radicchio.
- When ready to serve, warm tortillas in a frying pan over medium heat, flipping once. Thinly slice steak against grain. Divide cabbage mixture among tortillas, top with sliced steak, caramelized onions, the berry salsa and a crumble of feta cheese. Serve immediately.
Drink Pairings
HERB-CRUSTED LAMB WITH MINT AND NUT GREMOLATA
Ingredients
Serves 6
5 to 6 lb (2½ to 3 kg) leg of lamb, bone-in
salt and freshly ground black pepper
1 cup (250 ml) mixed finely chopped fresh herbs such as sage, thyme and rosemary
1 cup (250 ml) packed flat-leaf parsley, chopped
6 garlic cloves, minced
1 tbsp (15 ml) lemon zest
½ tsp (2 ml) salt
¼ cup (60 ml) extra-virgin olive oil, plus extra for oiling pan
GREMOLATA
¼ cup (60 ml) extra-virgin olive oil
⅓ cup (75 ml) finely chopped fresh mint
⅓ cup (75 ml) finely chopped flat-leaf parsley
¼ cup (60 ml) pine nuts, toasted
1 tbsp (15 ml) each, lemon zest and juice
1 tbsp (15 ml) capers packed in salt, rinsed and drained
1 large garlic clove, finely minced
1 shallot, peeled and finely minced
Instructions
- To make Lamb, preheat oven to 400 F (200 C). Shave any excess fat from leg. Place in a lightly oiled roasting pan. Sprinkle leg all over with salt and pepper.
- Combine mixed chopped herbs, parsley, minced garlic cloves, lemon zest, and salt in a food processor fitted with a metal blade. Pulse until finely chopped. Add oil and continue to whirl until a coarse paste forms. Spread paste over lamb leg to evenly coat.
- Roast lamb uncovered in preheated oven for 1¾ hours or until meat registers 125 F (52 C) for rare or 130 F (54 C) or longer for medium rare. Do not touch bone with thermometer or reading won’t be accurate.
- While lamb is roasting, make Gremolata. Combine all ingredients in a bowl. Stir together until blended. Set aside.
- When lamb is roasted as desired, remove to a cutting board and loosely cover with foil. Let rest for 30 to 40 minutes before slicing and serving.
- To serve, carve lamb and plate each serving with a spoon of Gremolata. Delicious with roasted vegetables.
Drink Pairings
HOMEMADE CORN TORTILLAS
Ingredients
Serves about 13 to 16 tortillas
2 cups (500 ml) instant masa harina, either yellow corn or white corn variety
½ tsp (2 ml) sea salt
1½ cups (375 ml) hot water, not boiling
Instructions
- In a large bowl, stir together masa harina and salt. Add water and with your hands, mix and knead until a smooth dough forms. Check consistency by pinching off a bit of dough and flattening it between your palms. If large cracks form or it is crumbly, add more water 1 tbsp (15 ml) at a time. Dough should be soft and flatten easily with few, if any, cracks forming around outer edge.
- Cut top from a large zip-top bag and cut open remaining two sides to create two large plastic squares. Set aside.
- For larger 6-in (14.5 cm) tortillas, divide dough into 1.5 oz (45 g) balls. For smaller 4-in (10 cm) tortillas, divide dough into 1 oz (45 g) balls. While shaping and cooking tortillas, keep dough covered with a damp kitchen towel.
- Heat a griddle or large cast iron pan over medium-high heat. Open tortilla press, place a drop of oil on bottom plate and lay down one plastic square. Working with one ball of dough at a time, place ball in center of bottom plate and flatten slightly with your palm. Place second plastic square over dough and press using a tortilla press. Open press, peel off plastic square and take your tortilla to the griddle. Cook on griddle, flipping once, until surface is brown in spots and appears dry, 30 seconds to 1 minute per side. Continue shaping and cooking remaining tortillas. As they are cooked, wrap them in a kitchen towel to keep warm. Tortillas are best eaten freshly made. Tortillas may be made up to an hour before serving. Warm by wrapping in a damp kitchen towel and then in foil before heating in a 200 F (93 C) for about 10 minutes.
Drink Pairings
JAZZED-UP ARCTIC BURGERS
Ingredients
Serves 4
14 g (½ oz) package dried mixed mushrooms
2 shallots, thinly sliced
2 tbsp (30 ml) olive oil
1 tsp (5 ml) brown sugar
1¼ lbs (625 g) ground muskox or elk
1 tbsp (15 ml) minced fresh sage leaves
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
4 large brioche or regular burger buns, toasted
oppings: cooked bacon, aged cheddar, lettuce, sliced avocado, sliced tomatoes and mayonnaise, as desired
Kicked-Up Grilled Corn, to serve (Separate Recipe)
Instructions
- Place dried mushroom in a small bowl with hot water and set aside to plump, about 10 minutes. This would be a good time to prep corn, if making. Factor in cooking time.
- Add thinly slice shallots to small frying pan with olive oil. Sprinkle with sugar and sauté over medium-low heat, stirring often until golden and soft. Transfer to a large bowl. Using a slotted spoon, lift plumped mushrooms from hot water to a cutting board. Reserve liquid. Blot mushrooms dry and coarsely chop. Add to shallots.
- Add ground muskox, minced sage, salt and pepper to shallots and mushrooms. Using hands, work mixture together until blended. Do not overwork meat or it will result in a tough burger. Add a little mushroom water to moisten, as desired. Shape into 4 even-sized patties about 4 or 5-in (10 or 12 cm) wide and ¾ to 1-in (2 to 2.5 cm) thick, about 5 oz (140 g) each. Let rest at room temperature while preheating grill.
- Preheat grill to medium and generously grease. Place burgers on grill and barbecue for about 7 or 8 minutes per side or until centre of meat registers 135 to 250 F (57 to 130 C) on a meat thermometer. Don’t press on burgers while cooking or they will become tough. Allow burgers to rest 5 minutes before assembling.
- Line bottom half of toasted buns with mayonnaise and lettuce, and layer on toppings of choice.
Drink Pairings
FRITTATENSUPPE
Ingredients
Serves 4 to 6
2 large eggs
½ cup (125 ml) whole milk
½ cup (125 ml) all-purpose flour
¼ tsp (1 ml) salt
½ tsp (2 ml) vegetable oil
6 cups (1.5 L) rich beef broth
1 cup (250 ml) cleaned oyster or white button mushrooms, coarsely chopped
3 tbsp (45 ml) finely chopped chives, for garnish
Instructions
- Whisk eggs and milk together in a bowl. Mix flour and salt together then stir into egg mixture, whisking until smooth.
- In a 10-in (25 cm) non-stick skillet, heat oil over medium heat. Pour in about 3 tbsp (45 ml) of the batter and quickly tilt skillet, swirling batter to coat bottom of pan. Cook crêpe until lightly browned, about 1 minute, then flip with a spatula and cook for about 15 to 20 seconds more. Transfer to a large plate. Repeat process with remaining batter, stacking crêpes as they are done. Allow crêpes to cool.
- In a saucepan, bring mushrooms and broth to a boil, then reduce heat to simmer 5 minutes or until mushrooms have softened.
- To serve, roll 2 to 3 crêpes at a time into tight cylinders and cut crosswise into thin ¼-in (.5 cm) slices. Divide among warm soup bowls, add hot broth and garnish with chopped chives.
Drink Pairings
HONEY-BROILED SCALLOP SALAD
Ingredients
Serves 6
¼ cup (60 ml) liquid honey, divided
1 tbsp (15 ml) grape seed oil
1 Meyer lemon, finely grated zest and juice
salt and pepper, to taste
12 large scallops, cleaned and heel removed
1½ oranges, divided
1 tbsp (15 ml) chopped fresh tarragon
1 tbsp (15 ml) white wine vinegar
½ tbsp (7 ml) Dijon mustard
1 tbsp (15 ml) extra-virgin olive oil
1 ruby grapefruit
1 blood orange
1 large fennel bulb, trimmed, fronds reserved for garnish
2 radishes, trimmed
2 tbsp (30 ml) chopped pistachios
1 tbsp (15 ml) coarsely chopped mint leaves
Instructions
- In a bowl, whisk together 3 tbsp (45 ml) honey, grape seed oil, lemon zest and juice along with a pinch of salt and pepper. Add scallops to marinade and stir to coat. Refrigerate, stirring occasionally, for 1 hour.
- Meanwhile, cut away rind and all white pith from half of an orange, then cut into chunks and place in a blender. Add remaining 1 tbsp (15 ml) honey, tarragon, vinegar, mustard and olive oil, before blending until smooth. Season to taste with salt and pepper before setting aside.
- Preheat broiler. Cut away rind and all white pith from grapefruit and remaining orange. Cut fruit into thin rounds. Using a sharp knife or mandoline, slice fennel bulb and radishes into paperthin slices, reserving fennel fronds for garnish. Arrange citrus fruit, fennel and radish slices on serving plates.
- In a broiler-proof dish, arrange scallops along with marinade in a single layer. Broil 4-in (10 cm) from heat source until opaque throughout and lightly browned, about 4 to 7 minutes.
- To finish, place 3 scallops on each salad, drizzle with reserved dressing, and garnish with pistachios, reserved fennel fronds and mint. Serve immediately.