CRÊPES WITH ORANGE LIQUEUR SAUCE
Ingredients
Serves 2
1 cup (250 ml) whole milk
1 cup (250 ml) all-purpose flour
2 large eggs
⅓ cup (75 ml) cold water
3 tbsp (45 ml) melted unsalted butter, plus extra for pan
½ tsp (2 ml) kosher salt
1 cup (250 ml) fresh orange juice
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) finely grated orange zest
¾ cup (175 ml) chilled unsalted butter, cut into small cubes
¼ cup (60 ml) orange liqueur such as Grand Marnier, Triple Sec or Cointreau
1 orange, peeled and segmented for garnish
Instructions
- Combine milk, flour, eggs, water, melted butter and salt in blender and process until smooth, about 5 seconds. Transfer to covered container and refrigerate for 2 hours, up to 2 days.
- Heat an 8-in (20 cm) non-stick frying pan or crêpe pan over medium heat until hot, about 3 minutes. Brush bottom and sides of pan very lightly with melted butter. Butter should sizzle. Remove pan from heat, tilt pan slightly and pour 2 tbsp (30 ml) batter into pan (or enough batter to cover bottom of pan). As batter is poured, rotate pan to swirl batter evenly over bottom before returning it to heat. Cook until underside is spotty and golden brown, about 30 seconds. Flip and cook about 30 seconds longer. Transfer crêpe to a cooling rack. Repeat with remaining crêpe batter, brushing pan with butter as needed.
- To make sauce, in a saucepan, bring orange juice, sugar and orange zest slowly to a boil. Continue to boil mixture, stirring occasionally, until liquid becomes syrupy.
- Whisk in cold butter, piece by piece, until smooth. Remove pan from heat and add liqueur to taste. Serve immediately or keep warm no more than 30 minutes before use.
- To serve, place 3 crêpes on a plate, garnish with orange segments and drizzle with sauce.
- Note: If making crêpes ahead, layer parchment paper between each crêpe and wrap in plastic wrap. Refrigerate for up to 3 days or double wrap and freeze for up to 1 month.
Drink Pairings
DESSERT FLATBREAD WITH LEMON-HONEY MASCARPONE CHEESE, BERRIES AND CHOCOLATE
Ingredients
Serves 4
2½ cups (625 ml) all-purpose flour
1 x 7 g package instant or quick-rise yeast
3 tbsp (45 ml) granulated sugar
½ tsp (2 ml) salt
1 cup (250 ml) warm water, about 130 F (50 C)
olive oil, for brushing
2 cups (500 ml) mascarpone cheese
3 tbsp (45 ml) liquid honey
1 lemon, zest and juice
2 nectarines, pitted, cut into thick wedges and grilled
2 plums, pitted, cut into wedges and grilled
1 cup (250 ml) raspberries
1 cup (250 ml) blueberries
1 cup (250 ml) blackberries
½ cup (125 ml) chopped dark chocolate or chocolate chips
icing sugar and chopped mint leaves, for garnish
Instructions
- In a large mixing bowl add 2 cups (500 ml) flour, yeast, sugar, and salt. Gradually stir in warm water and 2 tbsp (30 ml) olive to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Add more flour if needed. Cover and let rest on floured surface 10 minutes. Alternatively, this can be done in an electric mixer with a dough hook attachment.
- Brush barbecue grill with olive oil and preheat to 450 F (230 C).
- Roll or press dough into a 12- or 14-in (30 to 35 cm) circle. Or divide dough into 4 small flatbreads and roll out. Spray lightly or brush surface with vegetable oil spray or olive oil and allow dough to rest 10 minutes while barbecue preheats. Place flatbread on the grill, oiled-side down. Cover grill and bake 3 to 7 minutes or until grill marks appear on the underside and it turns golden brown and the top starts to bubble. Brush top of flatbread with olive oil and flip over. Grill until golden brown and dough is just firm, about another 2 minutes. Transfer to a baking sheet pan. Close barbecue.
- In a mixing bowl, combine mascarpone, honey, zest and juice. Spread over pizza and scatter with grilled fruit and berries. Top with chopped chocolate. Transfer sheet pan with flatbread back to the barbecue. Close cover and barbecue, just until chocolate is melted and fruit is warm, about 2 minutes. Dust with icing sugar and garnish with chopped mint before serving.
Drink Pairings
CORNBREAD STUFFED WITH PINEAPPLE, AVOCADO AND BLACK BEAN SALSA
Ingredients
Serves 40
¾ cup (175 ml) yellow cornmeal
1¼ cups (310 ml) all-purpose flour
1 tbsp (15 ml) baking powder
⅓ cup (75 ml) granulated sugar
1 tsp (5 ml) each, salt, paprika
2 large eggs
1 tbsp (15 ml) honey
¾ cup (175 ml) whole milk
½ cup (125 ml) unsalted butter, melted and cooled
PINEAPPLE, AVOCADO & BLACK BEAN SALSA:
1 cup (250 ml) black beans, canned
¼ pineapple, peeled, cored and diced
1 avocados, peeled, pit discarded and diced
¼ cup (60 ml) small red onion, diced
1 garlic clove, minced
1 tbsp (15 ml) lime juice
½ jalapeño, seeds removed and diced, optional
3 tbsp (45 ml) fresh cilantro leaves, chopped
salt and pepper, to taste
Instructions
- Preheat the oven to 350 F (180 C). Grease mini muffin tins or squares of a brownie bite pan with cooking spray and set aside.
- In a large bowl, Whisk together cornmeal, flour, baking powder, sugar, salt and paprika.
- In a separate bowl, beat eggs with a whisk until well combined. Whisk in honey and milk. Add wet mixture and melted butter to dry ingredients stirring until just blended together. Take care not to over mix – a few lumps are fine. Place a heaping spoonful of batter into each cup of the prepared pan. Bake for 10 to 12 minutes, or until puffed and golden brown. Cool cornbread bites in pan before removing.
- Using a teaspoon, make a well in each bite by carving out some cornbread from the top. Fill well with Pineapple, Avocado & Black Bean Salsa. Transfer to serving platter and serve bites warm or at room temperature.
- To make PINEAPPLE, AVOCADO & BLACK BEAN SALSA: In a large bowl, combine all ingredients and season with salt and pepper to taste. Refrigerate until ready to serve or make up to one 1 day in advance.
Drink Pairings
CHOCOLATE, MANDARIN AND COCONUT ROULADE
Ingredients
Serves 10
3 oz (90 g) dark chocolate
6 tbsp (90 ml) unsalted butter
1 cup (250 ml) granulated sugar
1 tsp (5 ml) vanilla extract
4 large eggs, at room temperature
1 cup (250 ml) all purpose flour, divided
½ tsp (1 ml) baking soda
⅔ cups (150 ml) water
1 cup (250 ml) icing sugar, divided
1 cup (250 ml) mascarpone cheese
1 ⅔ cups (400 ml) whipping cream
3 tbsp + 1 tsp (50 ml) Malibu Coconut Rum, optional
2½ cups (625 ml) coconut ribbons, toasted, for garnish
edible gold glitter, optional, for garnish
MANDARIN CURD:
½ cup (125 ml) freshly squeezed mandarin juice
⅓ cup (75 ml) granulated sugar
4 large egg yolks
finely grated zest of two mandarins
¼ cup (60 ml) cold unsalted butter, cut into pieces
Instructions
- Preheat oven to 350 F (180C). Grease a 15 x 10-in (38 x 25 cm) rimmed baking sheet with vegetable oil or butter. Line with parchment, then grease parchment too.
- Place chocolate and butter in a heatproof bowl and place it over a pan of gently simmering water. Do not let bottom of the bowl touch the water. Stir together chocolate and butter until melted and well combined. Remove from heat and stir in sugar and vanilla extract.
- In a large bowl, whisk together eggs with a hand beater on high speed until thickened and pale, about 3 minutes. Add chocolate mixture and continue to beat until well incorporated. Beat in ¼ cup (60 ml) flour and baking soda until just blended. Add remaining ¾ cups (175 ml) flour in three additions, alternating with water in two additions. Beat well after each addition. Spread into prepared pan and bake until cake springs back when touched, about 15 minutes. Immediately sprinkle entire surface of cake with ¼ cup (60 ml) icing sugar and invert cake onto a clean kitchen towel. Remove pan and discard baking paper. Starting at one short side, roll up cake and towel together, then allow to cool to room temperature on a wire rack.
- Whip together mascarpone, cream, Malibu (if using) and remaining ¾ cups (175 ml) icing sugar until just holding stiff peaks.
- Carefully unroll cake. Don’t worry if it cracks slightly in places. Spread half cream mixture over surface, leaving a border of about 1-in (2.5 cm) all around edge. Using a small spoon, carve troughs in filling every couple of inches and fill each with mandarin curd. Re-roll cake around filling, using towel if needed, and place, seam-side down, on a serving platter. Spread remaining cream over outside before pressing coconut flakes all over top and sides. Garnish with a dusting of gold glitter (if using). Chill for at least 1 hour and up to 3 hours before serving.
- To make MANDARIN CURD: In a small saucepan, bring juice to a rapid simmer over medium-high heat. Allow to reduce to ¼ cup (60 ml) of liquid. This should take 4 minutes. Transfer juice to a measuring cup to cool to room temperature.
- In same small saucepan whisk together sugar, egg yolks, mandarin zest and reduced juice. Set over medium heat and cook, stirring constantly, until sugar has dissolved and mixture coats back of a spoon, about 5 minutes. Remove from heat and whisk in butter until melted and well incorporated. 3 Strain mandarin curd into bowl and cover with plastic wrap, pressing wrap into surface of curd to prevent skin from forming. Cool to room temperature. Refrigerate until ready to use.
Drink Pairings
CUMIN AND CORIANDER LAMB BURGERS
Ingredients
Serves 4
LAMB BURGERS:
½ tsp (2 ml) each, cumin seeds and whole coriander
1 large garlic clove, smashed and minced
1 lemon, zest only
½ tsp (2 ml) each, salt and freshly ground
black pepper
1 lb (500 g) lean ground lamb
4 large brioche buns, halved
2 branches cherry tomatoes on the vine
8 leaves bibb (or butter) lettuce
2 roasted red peppers, peeled and cut into quarters
CREAMY YOGURT SAUCE:
½ cup (125 ml) thick, plain Greek yogurt
1/3 cup (75 ml) very finely diced, unpeeled English cucumber
2 tbsp (30 ml) mayonnaise
½ tsp 2 ml) ground cumin
¼ tsp (1 ml) salt
freshly ground black pepper, to taste
Instructions
- Combine cumin and coriander in a small, dry frying pan. Heat over medium, shake pan occasionally, until seeds begin to toast and lightly smoke, about 2 minutes. Transfer to a mortar and pestle and grind to a powder. Place in a large bowl with garlic, lemon zest, salt and pepper. Add ground lamb and work in seasonings using your hands until evenly mixed. Shape meat into 4 even-sized patties about 4-in x ¾-in (10 cm x 1 cm). Refrigerate while preparing remaining ingredients, for flavours to blend.
- To make SAUCE: Combine and stir together all ingredients in a small bowl. Cover and refrigerate.
- Grease barbecue grill and preheat to about 375 F (190 C). Grill patties over direct medium heat with lid closed until cooked to medium doneness, about 7 to 9 minutes, turning once. Lamb should register about 160 F (70 C) on a meat thermometer inserted in the centre of patties.
- During last minute of grilling, toast brioche buns cut-side down and cherry tomatoes on the side until slightly blistered.
- To serve, line each bun with 2 lettuce leaves. Top with lamb burger, a couple pieces of roasted red pepper and a generous dollop of Creamy Yogurt Sauce. Serve with roasted cherry tomatoes.
Drink Pairings
EL CAESAR
Ingredients
Serves 1
1½ oz (45 ml) El Jimador Tequila Blanco
1 oz (30 ml) fresh lime juice
1 pinch of salt
1 pinch of pepper
Clamato juice, to taste
1 dash Worcestershire sauce
1 serrano chili pepper
Instructions
- In a lowball glass, combine El Jimador Blanco and lime juice. Add salt, pepper, Worcestershire sauce and Clamato juice, to taste. Stir to mix. Cut serrano in half, lengthwise, and add to glass. Add ice and serve.
Featuring
CHICKEN WITH PISTACHIO GREMOLATA
Ingredients
Serves 4
GRILLED CHICKEN:
1 lemon, zest and juice
¼ cup (60 ml) olive oil
2 garlic cloves, finely grated
1 tsp (5 ml) salt
1 pinch pepper
4 boneless chicken breasts, skin on
PISTACHIO GREMOLATA:
¼ cup (60 ml) flat-leaf parsley, finely chopped
10 mint leaves, finely chopped
10 basil leaves, finely chopped
½ garlic clove, finely grated
3 anchovies, packed in oil, finely chopped
1 tsp (5 ml) grainy mustard
2 tbsp (30 ml) champagne vinegar
2 tbsp (30 ml) olive oil
1 tsp (5 ml) liquid honey
2 tbsp (30 ml) toasted pistachios, roughly chopped
salt and freshly ground pepper, to taste
CREAMY CANNELLINI BEANS:
1 tsp (5 ml) olive oil
1 tsp (5 ml) butter
1 small leek, white part only, washed and thinly sliced
1 garlic clove, finely chopped
1 tsp (5 ml) salt
2 sprigs thyme
½ cup (125 ml) cherry tomatoes, halved
1 tsp (5 ml) champagne vinegar
3 tbsp (45 ml) white wine, such as Pinot Gris
1 x (398 ml) can cannellini beans, drained
Instructions
- To marinate chicken, in a large mixing bowl combine lemon, olive oil, garlic, salt and pepper. Add chicken and evenly coat in mixture. Cover and marinate overnight.
- Meanwhile, prepare PISTACHIO GREMOLATA: In a bowl, mix all ingredients together adding salt and pepper to taste. Cover and refrigerate.
- When ready to cook, bring chicken to almost room temperature, about 30 minutes before cooking. Brush barbecue grill with oil. Preheat grill to medium-high heat.
- While chicken is resting, prepare CREAMY CANNELLINI BEANS: Heat olive oil and butter in a medium-sized saucepan over medium heat. Add leek, garlic and salt and cook until leek has softened. Add thyme, cherry tomatoes, champagne vinegar, white wine and cannellini beans. Cover and cook for 15 to 20 minutes or until flavours have blended. Add salt and pepper to taste. Set aside and cover to keep warm.
- While beans are cooking, grill marinated chicken for 5 to 6 minutes on both sides, or until cooked through and juices run clear. Internal temperature should register 165 F (75 C) when tested with a meat thermometer.
- To serve, add a scoop of cannellini beans to a serving plate. Top with Grilled Chicken and Pistachio Gremolata. Serve alongside Grilled Asparagus with Modern Sauce Gribiche, if desired.
Drink Pairings
Cumin-Roasted Carrots With Lemon Honey Yogurt Dressing
Ingredients
Serves Serves 8Instructions
- Preheat oven to 450 F (230 C).
- Toss together carrots, orange juice, cumin, thyme, bay leaves and oil on a rimmed baking sheet. Season with a good pinch of salt and pepper. Roset tossing occasionally, until carrots are starting to caramelize and are fork tender, 30 to 35 minutes.
- Remove bay leaves and set aside while preparing dressing.
- In medium-sized bowl whisk together yogurt, tahini, lemon juice, lemon zest, honey and chopped cilantro. Season to taste with salt and thin to desired consistency with water.
- To serve, place carrots on serving platter and drizzle with some of the Lemon Honey Yogurt Dressing.
- Garnish carrots with extra cilantro leaves and serve with remaining dressing.
Drink Pairings
CHINESE ALMOND COOKIES
Ingredients
Serves 3 dozen
1¾ cups (425 ml) all-purpose flour
1 cup (250 ml) granulated sugar
½ tsp (2 ml) baking powder
1 cup (250 ml) butter, at room temperature
1 ⅓ cups (325 ml) ground almonds
½ tsp (2 ml) salt
1 egg
1 tsp (5 ml) almond extract
1 egg white, whisked
½ cup (125 ml) sliced almonds
Instructions
- In a bowl, combine flour, sugar and baking powder. Stir to blend. Set aside.
- Combine butter, almonds and salt in bowl of an electric stand mixer. Beat with a paddle attachment until blended. Beat in egg and almond extract just until combined.
- Slowly beat in flour mixture until smooth. Transfer dough to a large sheet of plastic wrap. Tightly seal and refrigerate for 2 hours or until chilled and firm. Dough can be refrigerated for up to 3 days.
- When ready to bake, preheat oven to 325 F (170 C). Line 2 baking sheets with parchment paper.
- Roll dough into ½-in (1.25 cm) balls and place 1-in (2.5 cm) apart on prepared baking sheets. Flatten balls slightly with the bottom of a glass or the tines of a fork. Brush with egg white and place an almond slice on each cookie before baking.
- Bake for 12 to 15 minutes or until light golden and crisp around edges.
Drink Pairings
CREAMY SALSA VERDE
This simple yet delightful recipe for Creamy Salsa Verde will leave your guests asking for more. Tailor the spice to your liking and elevate the taste of this salsa by first grilling your tomatillos, Serrano chilies, and Vidalia onion until tender and charred.Ingredients
Serves about 2 cups (500 ml)
10 medium sized tomatillos, husked, rinsed and roughly chopped
2 Serrano chilies, stemmed and roughly chopped, keeping seeds
1 garlic clove
¼ cup (60 ml) chopped Vidalia onion
½ cup (125 ml) cilantro leaves and tender stems
1 avocado, halved, pitted and peeled
2 tbsp (30 ml) lime juice
kosher salt, to taste
Instructions
- In a blender place tomatillos, chilies, garlic and onion. Pulse until tomatillos break down and mixture is still slightly chunky. Add cilantro, avocado, lime juice and a pinch of salt. Pulse again until salsa is well combined, creamy but still has some texture. Season to taste with additional salt. Transfer to a serving bowl and refrigerate until ready to serve. Best served same day it is made.
- Note: If your grill is on you could add an extra dimension to this salsa by tossing whole tomatillos, Serrano chilies and a quarter Vidalia onion in a little vegetable oil and grilling until tender and charred. Let cool before making salsa.