FRESH MELON AND GRILLED PRAWN SALAD
Ingredients
Serves 4 to 6
2 tbsp (30 ml) + 3 tbsp (45 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) + 1 tbsp (15 ml) Dijon mustard, divided
½ lemon, juice
2 tsp (10 ml) lemon zest
1 minced garlic glove
salt and freshly ground pepper
1 lb (500 g) large prawns (21/25 size), peeled, deveined, tails left intact
1 tin canned hearts of palm, drained and patted dry
2 tbsp (30 ml) champagne vinegar
1 tbsp (15 ml) finely minced shallot
1 tbsp (15 ml) honey
2 bunches fresh watercress, rinsed, trimmed tough stalks and dried well
1 basket heirloom cherry tomatoes, halved
8 to 10 basil leaves, finely julienned
small handful mint leaves
2 cups (500 ml) ½-inch (1.25 cm) diced watermelon
4 oz (125 g) feta cheese, crumbled
Instructions
- Preheat barbecue to medium-high.
- Whisk in a medium bowl, 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) mustard, lemon juice and zest, minced garlic, salt and pepper. Add prawns and toss well to coat. Let marinate for about 10 to 15 minutes.
- Thread the prawns onto metal skewers. Toss the hearts of palm with a bit of olive oil and season with salt and pepper. Grill the prawns and hearts of palm, turning once, until they have nice grill marks and the prawns are just cooked through, about 2 minutes each side. When cool enough to handle, halve the hearts of palm lengthwise, then cut crosswise into thirds on the bias. Remove prawn from skewers.
- In a small bowl whisk the remaining 1 tsp (5 ml) mustard with the vinegar, shallot, honey and remaining 3 tbsp (45 ml) extra-virgin olive oil. Season with salt and pepper.
- In a large salad bowl, toss the watercress, basil and mint leaves with a light drizzle of the vinaigrette just to coat. Place on platter or divide amongst chilled serving plates. Sprinkle with diced watermelon and cherry tomatoes halves. Drizzle lightly with vinaigrette. Garnish with grilled hearts of palm, prawns and crumbled feta.
Drink Pairings
LEMONADE TART WITH TIPSY BERRIES
Ingredients
Serves 8
TART SHELL:
1¼ cups (300 ml) all-purpose flour
¼ cup (60 ml) granulated sugar
½ tsp (2 ml) baking powder
¼ tsp (1 ml) salt plus extra
1 tsp (5 ml) lemon zest
¼ cup (60 ml) cold unsalted butter
1 egg
2 tbsp (30 ml) cold water
FILLING:
1 tbsp (15 ml) lemon zest
1 cup (250 ml) fresh lemon juice
3 large eggs
3 large egg yolks
½ tsp (2 ml) salt
¾ cup (175 ml) granulated sugar
½ cup (125 ml) cubed butter
1 tsp (5 ml) unflavoured gelatin
2 tbsp (30 ml) water
¾ cup (175 ml) whipping cream
FRUIT TOPPING:
½ cup (125 ml) halved fresh strawberries
½ cup (125 ml) fresh raspberries
½ cup (125 ml) fresh blueberries
½ cup (125 ml) fresh blackberries
¼ cup (60 ml) vodka
MERINGUE TOPPING:
1 cup (250 ml) sugar
⅓ cup (75 ml) water
3 large egg whites
⅛ tsp (0.5 ml) cream of tartar
Instructions
- To make TART SHELL: In bowl of a food processor pulse together flour, sugar, baking powder, salt and lemon zest. Add butter and pulse until mixture has a sandy texture. Add whole egg and 2 tbsp (30 ml) cold water and pulse until dough just starts to hold together. Empty dough into a lightly greased 9-in (23 cm) deep dish pie plate and press dough into bottom and up sides. Refrigerate dough for at least 30 minutes.
- Preheat oven to 350 F (180 C).
- Prick tart shell all over with a fork and bake until golden brown, about 20 minutes. Set aside on a wire rack and let cool completely.
- While shell is cooling, make FILLING: Set a strainer over a bowl and set aside. Whisk together 1 tbsp (60 ml) lemon zest and lemon juice, 3 whole eggs, plus 3 egg yolks, salt and sugar together in another heatproof bowl before setting over a saucepan of gently simmering water. Don't allow bottom of bowl to touch water. Whisk until mixture has thickened enough to leave a ribbon on surface of mixture and an instant-read thermometer registers 175 F (79 C), about 15 minutes. Remove bowl from heat and add cubed butter to filling, a couple of tablespoons at a time, whisking to incorporate between additions. Strain filling into prepared bowl and press a piece of plastic wrap directly onto surface of filling. Chill until cold, about 2 to 3 hours. Filling can be made 2 days ahead and kept refrigerated.
- About 6 hours before planning on serving tart, in a small bowl, sprinkle gelatin over 2 tbsp (30 ml) water and set aside for 10 minutes. Using an electric mixer beat whipping cream in a large bowl until soft peaks form. Add gelatin mixture and continue whipping cream until firm peaks stage. Gently fold whipped cream into chilled lemon filling. Cover with plastic wrap and chill for 3 hours. Spoon filling into prepared tart shell and refrigerate another hour or until set.
- For FRUIT TOPPING: In a bowl, gently toss all berries with vodka. Set aside for 1 hour.
- While berries are macerating, make MERINGUE TOPPING: In a medium saucepan over mediumlow heat, stir together sugar and water until sugar dissolves. Decrease heat to low and cover saucepan.
- In bowl of a stand mixer fitted with whisk attachment, beat egg whites with cream of tartar and a pinch of salt just until stiff peaks form.
- Uncover sugar syrup, attach a candy thermometer to side of saucepan, increase heat to medium-high and boil mixture, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238 F (114 C), about 6 to 8 minutes. Remove pan from heat.
- With mixer on medium speed, slowly pour hot sugar syrup down side of mixing bowl into whites and beat until meringue is firm and glossy. Increase speed and continue beating until cool, about 4 minutes.
- Finish assembling tart by first draining macerated berries. Place about half over lemon filling, reserving remaining berries to be served alongside. Top with meringue, leaving a 1-in (2.5 cm) border. With a small kitchen torch brown meringue. Alternatively, meringue may be browned in a 450 F (230 C) oven for 3 to 5 minutes. Chill pie for at least 30 minutes before serving. Pie is best enjoyed within 3 hours of assembly. Serve slices with extra berries.
Drink Pairings
GRILLED AVOCADO WITH CHICKPEAS AND TAHINI DRESSING
Ingredients
Serves 6
TAHINI DRESSING:
¼ cup (60 ml) sesame tahini
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) each, tamari soy sauce and fresh lemon juice
2 tbsp (30 ml) water, plus extra, if needed
1 garlic clove, smashed and minced
1 tsp (5 ml) peeled and grated ginger root
freshly ground black pepper, to taste
STUFFED AVOCADOS:
1 x 14 oz (398 ml) can chickpeas
2 tbsp + 1 tbsp (45 ml) grape seed oil
½ tsp (2 ml) smoked paprika
salt and pepper, to taste
½ cup (125 ml) very finely diced unpeeled English cucumber
½ cup (125 ml) quartered cherry tomatoes
3 avocados
1 tbsp (15 ml) extra-virgin olive oil
Instructions
- Place all TAHINI DRESSING ingredients in a small blender and whirl until smooth and creamy. Add a little more water, if needed to make it pourable. Transfer to a squeeze tube and refrigerate until ready to use. Can be refrigerated for several days.
- Preheat barbecue to about 375 F (190 C). Rinse and drain chickpeas, pat dry with paper toweling. Slip off any papery skins, if desired. Transfer chickpeas to a bowl and toss with grape seed oil. Dust with smoked paprika, salt and pepper. Place in a grill basket or on a small baking tray, spreading out to an even thickness. Grill for about 15 minutes, stirring often, until chickpeas are golden and lightly crisped. Remove and transfer to a bowl to cool.
- When chickpeas are cooled, gently toss together with finely diced cucumber and tomatoes in a bowl. Set aside. Can be made ahead and refrigerated.
- Cut avocados in half and remove pits. Brush with extra-virgin olive oil. Place cut-side down on grill and cook until nice grill marks form, about 2 minutes. Give Tahini Dressing a quick shake and drizzle sauce over top of avocados and chickpeas. Serve immediately.
Drink Pairings
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
LEMON SOUFFLÉS
Ingredients
Serves 8
8 large lemons, equal size and shapes
3 large eggs, separated
½ cup (125 ml) granulated sugar, divided
2 tbsp (30 ml) all-purpose flour
icing sugar, for dusting
Instructions
- Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper or a silicon mat. Trim bottom end from lemons so they sit level. Cut off stem end a third of the way down from each lemon, making cut parallel with bottom. Reserve top for serving.
- Hold a lemon above a sieve set over a bowl. Using a small paring knife, cut around inside of lemon, between pith and pulp. Scoop out pulp using a soup spoon. Squeeze juice from pulp and reserve. Repeat with remaining lemons. Place emptied out lemons on prepared baking sheet. Note: if pith is thick, trim down so no thicker than ⅛-in (3 mm).
- In a heatproof bowl, combine egg yolks, ¼ cup (60 ml) granulated sugar, ¼ cup (60 ml) of the reserved lemon juice and the flour. Using an electric hand mixer, beat mixture on high speed until pale yellow, about 6 minutes. Place bowl over a pan of simmering water. Mix constantly until custard consistency, about 4 minutes. Remove bowl from heat and continue beating until cooled, about 5 minutes. Strain through a sieve into a medium-sized bowl and set aside.
- In a separate heatproof bowl, combine egg whites and remaining ¼ cup (60 ml) sugar. Place bowl over a pan of simmering water and mix with hand mixer until sugar has dissolved and mixture is warm to touch, about 1 minute. Remove bowl from heat and beat on low until frothy. Gradually increase speed to maximum and beat until meringue is shiny and holds soft peaks, 2 to 3 minutes, do not overbeat.
- Whisk a third of meringue into yolk mixture. Then gently fold in remaining meringue using a large spatula. Fill prepared lemon shells with mixture to just below rim and return to baking sheet.
- Transfer baking sheet to oven and bake until tops are slightly golden and soufflés have risen about ½-in (1.25 cm) above each shell, about 15 minutes. Remove from oven, dust with icing sugar. Transfer to serving plates and serve immediately.
Drink Pairings
KUGELHOPF
Ingredients
Serves 4 to 6
1½ cups (375 ml) raisins
¼ cup (60 ml) kirsch or rum
¼ cup (60 ml) boiling water
1½ tsp (7 ml) active dry yeast
2 tbsp (30 ml) warm water (110 F or 40 C))
1 cup (250 ml) whole milk
¼ lb (125 g) unsalted butter, cubed
6 tbsp (90 ml) sugar
3 ¾ cups (925 ml) all-purpose flour
1 tsp (5 ml) salt
2 large eggs
1 tsp (5 ml) finely grated orange zest
Instructions
- Preheat oven to 400 F (200 C). In a small bowl, soak raisins in kirsch or rum and boiling water for 30 minutes to 1 hour. Strain, discarding any remaining liquid.
- Stir together yeast and water and let stand until foamy, 5 to 10 minutes.
- Heat milk with butter, reserving 1 tbsp (15 ml), and sugar over low heat, stirring until mixture is warm and butter is melted and sugar has dissolved.
- Sift together flour and salt into a mixing bowl. Make a well in middle of the flour and add yeast mixture. Add warm milk mixture in a slow stream, mix using an electric mixer at low speed. Increase speed to medium and beat in eggs one at a time. When mixed through, beat in drained raisins and orange zest. Continue to beat until dough is smooth and elastic, about 4 to 5 minutes.
- Butter a kugelhoph mould (or bundt pan) with remaining butter, then scrape spoonfuls of dough evenly into mold. Cover top with oiled plastic wrap and a kitchen towel and let dough rise in a warm, draft-free place until it fills the baking mould, about 2 hours.
- Remove towel and gently peel off plastic wrap. Bake in the middle of the oven for 15 minutes, then loosely cover mould with foil and continue to bake until golden and a skewer inserted in the middle comes out clean, 20 to 25 minutes more.
- Remove from oven and cool in mould 2 minutes, then invert onto a rack to cool completely, about 1 hour. Dust with icing sugar.
Drink Pairings
GRILLED WATERMELON WITH PROSCIUTTO AND SHERRY VINAIGRETTE
Ingredients
Serves 4 to 6 as an appetizer
1 medium shallot, finely minced
2 tbsp (30 ml) sherry vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
½ cup +1 tbsp (140 ml) extra-virgin olive oil
3 to 4 thick sliced watermelon rounds, about 1-in (2.5 cm), cut into large wedges
sea salt and freshly ground black pepper
4 oz (125 g) thinly sliced prosciutto, cut into thin strips
10 to 12 cherry tomatoes, halved
4 oz (125 g) crumbled feta cheese
¼ cup (60 ml) finely chopped red onion
1 handful fresh mint
1 handful fresh basil
Instructions
- In a small bowl, stir together shallot, sherry vinegar, lemon juice and Dijon mustard. Let sit 15 minutes. Slowly whisk in ½ cup (125 ml) olive oil until emulsified. Set vinaigrette aside.
- Heat barbecue to medium-high. Brush both sides of watermelon wedges with remaining olive oil and season with salt and pepper. Grill 1 minute on each side or until grill marks appear.
- Transfer watermelon to serving platter, divide and top each wedge with prosciutto strips, cherry tomato halves, feta cheese, red onion, mint and basil leaves. Drizzle with vinaigrette.
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
GRILLED CHIPOTLE FISH TACOS WITH TROPICAL FRUIT AND AVOCADO SALSA
Ingredients
Serves 8
TROPICAL FRUIT AND AVOCADO SALSA:
1 cup (250 ml) finely diced pineapple
1 cup (250 ml) finely diced mango or papaya
2 avocados, pitted, peeled and cut into small dice
¼ cup (60 ml) finely chopped red onion
½ cup (125 ml) chopped cilantro, divided
1 serrano or jalapeño chili pepper, seeded and finely minced
2 tbsp (30 ml) lime juice
FISH TACOS:
salt and freshly ground pepper, to taste
¼ cup (60 ml) canola oil
1 lime, zest and juice
1 chipotle chili in adobe sauce, finely chopped
1 garlic clove, finely minced
1 lb (500 g) white flaky fish fillet such as halibut, snapper or mahi mahi
8 flour tortillas
shredded green cabbage, thinly sliced red onion, chopped green onions, chopped cilantro, sour cream and hot sauce, for garnish
Instructions
- To make TROPICAL FRUIT AND AVOCADO SALSA: In a mixing bowl, combine pineapple, mango or papaya, avocado, red onion, ¼ cup (60 ml) cilantro, serrano or jalapeño chili pepper and lime juice. Gently toss and season with salt and pepper. Cover and refrigerate until ready to serve.
- To make FISH TACOS: Grease grill and preheat barbecue to medium-high. In a small bowl, whisk together canola oil, lime zest and juice, chili, garlic and remaining cilantro. Place fish in a medium-sized dish and pour marinade over fish. Marinate 15 to 20 minutes.
- Transfer fish to hot grill, flesh-side down. Barbecue for 3 minutes, then turn over for another 2 minutes, or until cooked. Remove and let rest, 5 minutes. Remove skin and flake fish into large pieces.
- Grill tortillas for 20 to 30 seconds to warm. Divide flaked fish among the tortillas and top with the garnish ingredients and Tropical Fruit and Avocado Salsa. Serve immediately.
Drink Pairings
GLAZED PUMPKIN SEED BREAD WITH BRITTLE GARNISH
Ingredients
Serves 2 loaves
PUMPKIN SEED BREAD:
4 eggs
1½ cups (375 ml) granulated sugar
1¼ cups (300 ml) coconut oil, melted, cooled
14 oz (398 ml) can unseasoned pumpkin purée
3 cups (750 ml) whole wheat flour
2 tsp (10 ml) each baking powder, baking soda and cinnamon
1 tsp (5 ml) salt
½ cup (125 ml) unseasoned toasted pumpkin seeds
¼ cup (60 ml) each flaxseed, unseasoned toasted sunflower seeds and golden seedless raisins
1 orange, zest only
ICING DRIZZLE:
2 cups (500 ml) icing sugar, sifted
2 tbsp (30 ml) orange juice, strained
SEED BRITTLE:
1 cup (250 ml) granulated sugar
¼ cup (60 ml) clear corn syrup
3 tbsp (45 ml) unseasoned toasted pumpkin seeds
3 tbsp (45 ml) unseasoned toasted sunflower seeds
2 tbsp (30 ml) flaxseed
Instructions
- To make BREAD: Preheat oven to 350 F (180 C). Lightly grease two 8 x 4 x 2.5-in (20 x 10 x 6.5 cm) loaf pans. Set aside.
- In a large bowl combine eggs, sugar, oil and pumpkin, whisk until blended. In another bowl, combine dry ingredients (except seeds, raisins and orange zest) and stir to mix. Fold in remaining ingredients. Divide among prepared loaf pans and bake in centre of preheated oven for 50 minutes to 1 hour, or until a cake tester inserted in centre comes out clean. Remove cakes to a cooling rack and cool for 5 minutes before turning out of pans and cooling completely.
- Prepare ICING DRIZZLE and SEED BRITTLE: Add icing sugar to a large bowl and slowly stir in orange juice, adding just enough liquid to make icing pourable. Set aside.
- To make SEED BRITTLE: Line a baking sheet with parchment paper and set aside. Mix sugar and corn syrup together in a heavy-bottomed, 8 cup (2 L) saucepan. Bring to a boil until sugar dissolves. Reduce heat to medium-high or medium, cooking at a slow boil until it turns a pale amber colour, 8 minutes. While boiling, wash down insides of saucepan using a pastry brush dipped in water. When amber colour is reached, immediately stir in seeds. Quickly pour out onto prepared baking sheet, tilting sheet to spread into thin layer. Use a metal spatula to evenly disperse seeds. Set aside and cool until hard.
- When loaves have cooled, drizzle with icing. Break brittle into pieces and scatter over top. Cut loaves into slices and serve.