EGGNOG BUTTER CAKE BARS
Ingredients
Serves about 80 bars
COOKIE BASE:
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) cream of tartar
½ tsp (2 ml) baking soda
¼ tsp (1 ml) salt
½ cup (125 ml) unsalted butter, at room temperature
¾ cups (175 ml) granulated sugar
1 large egg
¼ cup (60 ml) eggnog or milk
EGGNOG TOPPING:
¼ cup (60 ml) light corn syrup
¼ cup (60 ml) eggnog
1 vanilla bean, split in half, seeds scraped out
1 tbsp (15 ml) rum extract
¾ cup (175 ml) unsalted butter, at room temperature
1¼ cups (310 ml) granulated sugar, divided
¼ tsp (1 ml) salt
1 large egg
1¼ cups (310 ml) all-purpose flour, divided
1 ½ tsp (7 ml) ground cinnamon
½ tsp (2 ml) ground nutmeg
Instructions
- To make COOKIE BASE: Preheat oven to 350 F (180 C). Line a 9x13-inch (23 x 33 cm) baking pan with parchment paper and set aside. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt. Separately, cream together butter and sugar until pale and fluffy. Add egg and eggnog, mix until well incorporated. Add flour mixture and stir together until just combined. Dollop into prepared pan and spread evenly. Bake for 15 minutes before setting aside on a wire cooling rack.
- To make EGGNOG TOPPING: Whisk together corn syrup, eggnog, vanilla seeds and rum extract. Set aside.
- Cream together butter, 1 cup and 2 tbsp (280 ml) sugar and salt until pale and fluffy. Add egg and beat until well combined. Add a third of the flour and stir until just combined. Add half eggnog mixture and stir until just combined. Repeat adding flour and eggnog mixture until last of the flour has been incorporated. Dollop over cookie base and spread out evenly.
- In a bowl, whisk together remaining sugar, cinnamon and nutmeg. Sprinkle over entire surface of eggnog topping. Bake for 25 to 30 minutes. Eggnog topping should be lightly set and still jiggle under cinnamon crust. Cool completely at room temperature. Cut into 1-inch (2.5 cm) squares before serving. Eggnog bars will keep refrigerated for 1 week. Allow to come to room temperature before serving.
Drink Pairings
CHILLED PEA SOUP WITH SPOT PRAWNS AND MINT GRANITA
Ingredients
Serves 8
GRANITA:
1 cup (250 ml) water
¼ cup (60 ml) granulated sugar
2 cups (500 ml) English cucumber, peeled, seeded and chopped
¼ cup (60 ml) fresh mint
CHILLED PEA SOUP:
1 tbsp (15 ml) olive oil
½ cup (125 ml) chopped white onion
2 garlic cloves, minced
6 cups (1.5 L) vegetable stock
2 cups (500 ml) fresh or thawed frozen peas
salt and freshly ground black pepper, to taste
½ cup (125 ml) whipping cream
1 tbsp (15 ml) grape seed or coconut oil
16 spot prawn tails, peeled and deveined steamed snap pea pods, for garnish
pea shoots, for garnish
Instructions
- To make GRANITA: In a small saucepan over medium heat, bring water and sugar to a simmer, stirring constantly. Once sugar has dissolved remove from heat and let sugar syrup cool to room temperature.
- In a blender mix together cucumber, mint and sugar syrup until well combined and mint is very finely chopped. Strain mixture through a fine-meshed sieve into a container and freeze, uncovered, for 1 hour. Scrape frozen granita with a fork to break up ice crystals. Freeze for another hour and repeat freezing and scraping another 3 times. At this point, granita will keep covered in freezer for up to 2 weeks. Scrape to break up ice crystals before serving.
- To make CHILLED PEA SOUP: In a large saucepan, warm olive oil over medium heat. Cook onion and garlic, stirring often, until onion turns translucent, about 4 minutes. Add stock and peas before turning up heat to medium-high and bringing mixture to a strong simmer. Turn heat down to medium-low and simmer gently, uncovered for 5 minutes for fresh peas and 2 minutes for frozen peas. Remove saucepan from heat and working in batches, purée soup in blender until smooth. Season to taste with salt and pepper. Strain soup into large bowl through a fine-meshed sieve before stirring in cream. Cover bowl with plastic wrap and refrigerate until well chilled, about 6 hours.
- Just before serving soup, warm grape seed oil in large frying pan over mediumhigh heat. Add prawns along with a pinch of salt and pepper and sauté until cooked through, about 4 minutes. Ladle soup into serving bowls and top each with 2 prawns before topping with a dollop of mint granita and garnishing with snap pea pods and pea shoots. Enjoy immediately.
Drink Pairings
CRISPY ZUCCHINI AND FIG ROUNDS
Ingredients
Serves about 25 rounds
⅓ cup (75 ml) panko bread crumbs
⅓ cup (75 ml) finely grated Parmesan
¼ tsp (1 ml) each dried dill and thyme
⅛ tsp (0.5 ml) freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil
1 large egg white
1 large zucchini, cut into ½-in (1 cm) rounds
¼ cup (60 ml) walnuts, toasted
2 tbsp (30 ml) hemp seeds
2 tbsp (30 ml) pine nuts, lightly toasted
½ tsp (2 ml) sea salt, plus extra for garnish
2 cups (500 ml) baby arugula
8 fresh figs, trimmed, cut into chunks
small fresh basil leaves, for garnish
Instructions
- Place oven racks in upper and lower third of oven before preheating to 400 F (200 C). Line 2 baking sheets with parchment paper and set aside.
- In a medium-sized bowl, mix bread crumbs, Parmesan, dill, thyme and pepper.
- In another medium-sized bowl, whisk together oil and egg white until combined.
- Place several zucchini slices in egg mixture. One at a time, take zucchini slices out of mixture, allowing excess to drip off, and dredge in bread crumb mixture then place on prepared baking sheets. Repeat until all rounds are well coated. Bake for 10 minutes, rotate pans in oven and bake an additional 10 to 20minutesuntilbrownedandcrisp.
- Place walnuts, hemp seeds, pine nuts and salt in a food processor and grind until sandy
- To assemble, place zucchini crisps on a serving platter. Top each with arugula, figs and a sprinkle of walnut crumble. Garnish with a drizzle of oil, pinch of sea salt and a basil leaf, if desired. Serve immediately.
Drink Pairings
DEVILLED QUAIL EGG CANAPÉS
Ingredients
Serves 24
12 quail eggs
1 tbsp (15 ml) Dijon mustard
¼ cup (60 ml) mayonnaise or crème fraîche
¼ tsp (1 ml) smoked Spanish paprika
salt and pepper, to taste
1 long English cucumber
trout caviar, for garnish (optional)
fresh dill, for garnish
Instructions
- In a large bowl, prepare an ice-water bath, set aside.
- Place quail eggs in a medium-sized saucepan and cover with several inches of cold water. Cover saucepan and bring to boil over high heat. Turn off heat, leaving saucepan on element to sit for 2 minutes, covered, stirring several times to ensure even cooking. Use a slotted spoon to transfer eggs to ice-water bath. Let cool completely, about 5 minutes. Peel eggs and place in a bowl. At this point, eggs may be covered with plastic wrap and refrigerated until ready to use, up to 6 hours.
- In a small bowl, combine mustard, mayonnaise and paprika.
- Cut eggs in half lengthwise and gently remove yolks to a medium-sized bowl. Mash yolks with fork until smooth. Stir in 2 tbsp (30 ml) mustard mixture and season with salt and pepper to taste. Transfer mixture to pastry bag fitted with small star tip before piping into empty egg halves.
- Cut cucumber into ½-in (1.25 cm) rounds. Spread a small amount of remaining mustard mixture onto each cucumber round. Place an egg half on top of each before garnishing with trout caviar and a sprig of dill. Transfer to a serving platter and serve immediately.
Drink Pairings
FARRO AND SHRIMP SALAD WITH SPARKLING VINAIGRETTE
Ingredients
Serves 6
SPARKLING VINAIGRETTE:
¼ cup (60 ml) semi-dry sparkling wine
1 garlic clove, minced
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) liquid honey
¼ cup (60 ml) grapeseed oil
¼ cup (60 ml) extra-virgin olive oil
salt and pepper, to taste
FARRO AND SHRIMP SALAD:
3 cups (750 ml) water
1½ cups (375 ml) uncooked farro
3 cups (750 ml) semi-dry sparkling wine
1 dried bay leaf
2 sprigs fresh parsley
1 strip of lemon zest, cut using a vegetable peeler
1 lb (500 g) large shrimp, deveined but with shell still on, size 16/20
3 ears of corn, husk removed
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter, at room temperature
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) chili powder
2 cups (500 ml) cherry tomatoes, halved
¼ cup (60 ml) fresh basil, roughly chopped
¼ cup (60 ml) fresh cilantro, roughly chopped
2 tbsp (30 ml) fresh mint, roughly chopped
Instructions
- To make SPARKLING VINAIGRETTE: In a blender combine sparkling wine, garlic, mustard, lemon juice, honey, ¼ cup (60 ml) grapeseed oil, extra-virgin olive oil and a good pinch of salt and pepper until well combined. Season with additional salt and pepper. Dressing may be made 2 days in advance and refrigerated until ready to use.
- To make SALAD: In a large saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally until tender, about 20 minutes. Remove from heat, uncover, fluff with a fork and set aside to cool. Farro can be made ahead and refrigerated in an airtight container for up to 2 days.
- While farro is cooking, prepare shrimp. In a large saucepan, stir to combine 3 cups (750 ml) sparkling wine with bay leaf, parsley and lemon zest and a good pinch of salt. Bring just to a boil over mediumhigh heat. Remove from heat, add shrimp and cover. Allow shrimp to steep in liquid until cooked through, about 5 minutes. Using a slotted spoon, remove shrimp and drain well. Refrigerate until cool before peeling and discarding shells. Keep shrimp refrigerated until ready to assemble salad.
- When ready to assemble, preheat grill or grill pan over medium-high heat. Brush corn with grapeseed oil and season with salt and pepper. Grill corn, turning frequently, about 5 to 8 minutes. Set corn aside to cool for a minute before spreading with butter. Combine smoked paprika with chili powder and sprinkle over buttered corn cobs.
- Place cooked farro in a large serving bowl and toss with ¼ cup (60 ml) Sparkling Vinaigrette. Add tomatoes, basil, cilantro and mint. Cut kernels off cobs and add to salad before gently tossing everything together. Top salad with poached shrimp and an additional drizzle of dressing. Serve Farro and Shrimp Salad with additional vinaigrette alongside, if desired.
Drink Pairings
COCONUT LEMONGRASS SEAFOOD SALAD
Ingredients
Serves 4
DRESSING:
½ stalk lemon grass, pounded
1 tbsp (15 ml) fish sauce
½ cup (125 ml) coconut milk
2 tsp (10 ml) sugar
½ thai chili, minced (optional)
½ lime, juice only
SALAD:
2 tbsp (30 ml) salt
2 garlic cloves, peeled and crushed
2-inch (5 cm) piece of ginger, peeled and sliced
1 lime, halved
1 lb (500 g) spot prawns, heads and shells removed
1 lb (500 g) scallops, muscle removed
2 cups (500 ml) mixed greens
½ English cucumber, sliced
¼ cup (60 ml) cherry tomatoes, halved
¼ bunch cilantro leaves, roughly chopped
Instructions
- To make DRESSING: In a medium-sized saucepan, add lemon grass, fish sauce, coconut milk and sugar.
- Bring to a boil, then turn down heat and simmer for 5 to 10 minutes. Turn off heat and add chilli. Cool sauce. Once cooled, remove lemon grass and add lime juice. Set aside.
- To make SALAD: Bring a medium-sized saucepan of water to a boil and add salt, garlic and ginger. Squeeze lime into water. Prepare a bowl of ice water and keep it by the pot.
- Add prawns and turn heat down to low, the water should be at barely a simmer. Poach prawns just until they are cooked, about 45 seconds to 1 minute. Remove prawns and immediately put in ice bath. Once the prawns are cool, remove from ice water, drain and dry them.
- Bring saucepan of water back to a boil and repeat process with scallops. They will take about 1 to 2 minutes, depending on the size of the scallops.
- To assemble: Mix 1 tbsp (15 ml) dressing with prawns and scallops. Set aside. Pour a pool of the remaining dressing on your serving platter. Layer greens, cucumber and tomatoes over the dressing. Add prawns and scallops on the vegetables and garnish with cilantro.
Drink Pairings
CHICKEN AND PORK SATAYS
Ingredients
Serves 4 to 6
3 tbsp (45 ml) canola oil
1 stalk lemongrass, dry leaves removed, coarsely chopped
3 garlic cloves
1 red Thai chili pepper, seeded and coarsely chopped
1 tbsp (15 ml) curry powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) fish sauce
1 tsp (5 ml) palm or brown sugar
¼ cup (50 ml) coconut milk
1 to 1½ lbs (500 to 750 ml) combination of chicken breast, thighs or pork, cut into thin 1 x 3-in (2.5 x 7.5 cm) strips
SATAY SAUCE:
¼ cup (50 ml) canola oil
2 cloves garlic, minced
1 medium onion, chopped
½ tsp (2 ml) dried red chili flakes, or to taste
3 kaffir lime leaves or zest of 1 lime
½ tsp (2 ml) curry powder
1 tbsp (15 ml) chopped lemongrass
1½ cup (375 ml) coconut milk
1 x 2-in (5 cm) cinnamon stick
2 tsp (10 ml) tamarind paste
1 to 3 tbsp (15 to 45 ml) fish sauce, or to taste
3 tbsp (45 ml) palm or brown sugar
3 tbsp (45 ml) lemon juice
1 cup (250 ml) chunky peanut butter
Instructions
- Place all ingredients except for the meat into a food processor. Blend until smooth.
- Separate chicken and pork in two bowls and divide marinade and pour on top. Mix well to combine and marinate for 2 hours.
- Thread meat onto skewers and place on barbecue or grill, turning occasionally, until cooked.
- To make SATAY SAUCE: Heat canola oil in a saucepan over medium-high heat. Add garlic, onion, red chili flakes, kaffir lime leaves, curry powder and lemon grass.
- Sauté 2 to 3 minutes, or until fragrant and onions start to soften.
- Stir in remaining ingredients and mix well. Reduce heat and simmer, stirring frequently, until sauce thickens, about 30 minutes. Be careful sauce does not stick to bottom of saucepan. Makes 1½ cups (375 ml)
Drink Pairings
BERRY FENNEL PIZZA
Ingredients
Serves 4
¾ cup (175 ml) warm water
1 tsp (5 ml) liquid honey, plus extra for garnish, optional
½ tbsp (7 ml) active dry yeast
1 tbsp (15 ml) extra-virgin olive oil
1½ cups (375 ml) all-purpose flour
¼ cup (60 ml) cornmeal
¾ tsp (3 ml) salt
2 garlic cloves, minced
8 oz (250 g) fresh goat’s cheese
2 tsp (10 ml) chopped fresh thyme
salt and freshly ground pepper, to taste
1 small fennel bulb, sliced paper thin
1 cup (250 ml) fresh blackberries
½ cup (125 ml) fresh raspberries
¼ cup (60 ml) chopped, toasted hazelnuts
fresh mint leaves, for garnish
fresh tarragon leaves, for garnish
Instructions
- In a large bowl, stir together warm water, honey and yeast. Set aside for 5 minutes allowing yeast to bloom. If mixture does not become frothy, yeast may be inactive, repeat step with a new pack. With a wooden spoon, stir in oil before stirring in flour, cornmeal and salt. Turn out dough on to a lightly floured surface and knead until smooth and firm, about 2 minutes.
- Place dough in a clean, lightly oiled bowl and turn to coat. Cover bowl with plastic wrap or a clean kitchen towel and set aside in a warm corner to rise until almost doubled in size, about 1 hour. Punch down dough, cover bowl and let rise again, 30 minutes.
- Set up a heat source to medium-high on only 1 side of a barbecue. Lightly oil grill.
- Turn dough out onto a lightly floured surface and cover with a towel and let rest, 20 minutes.
- While dough is resting, combine garlic, goat’s cheese and thyme in a bowl. Season to taste with salt and pepper before setting aside.
- Dust work surface with flour and roll or stretch dough out into a 10-in (25 cm) round. Brush 1 side lightly with olive oil. Place dough, oiled sided down, onto grill directly over heat. Brush top of dough lightly with oil, and cook until underside has browned and bubbles appear on top, about 1 to 2 minutes. Flip dough and cook until other side has lightly browned, about 1 minute. Move dough to cooler side of barbeque and top with some fennel, goat’s cheese mixture, blackberries, raspberries and hazelnuts. Cover grill and cook pizza until toppings are warm and cheese is melted, about 3 to 5 minutes.
- Remove pizza to a cutting board, garnish with a drizzle of honey (if using), mint and tarragon. Let stand for a few minutes before slicing and serving while still warm.
Drink Pairings
APRICOT AND SHAVED FENNEL SALAD WITH BLUE CHEESE
Ingredients
Serves 4
APRICOT BASIL DRESSING:
4 fresh apricots, pitted and coarsely chopped
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) champagne vinegar
2 tbsp (30 ml) liquid honey
5 basil leaves
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) ground black pepper
SALAD:
1 cup (250 ml) mixed baby salad greens, washed and spun dry
½ fennel bulb, thinly shaved on a mandolin
2 fresh apricots, pitted and cut into wedges
¼ cup (60 ml) crumbled blue cheese
¼ cup (60 ml) torn basil leaves
Instructions
- Combine DRESSING ingredients in a food processor or blender and purée until smooth. Adjust seasonings to taste. Transfer to a covered container. Can be refrigerated for up to 3 days. Makes 1 cup (250 ml).
- To make SALAD: Combine salad greens and shaved fennel in a large salad bowl. Drizzle with 2 tbsp (30 ml) Apricot Basil Dressing. Gently toss and divide among 4 salad plates.
- Divide apricot wedges among plates and scatter with crumbled blue cheese and torn basil leaves.
- Drizzle each plate with an additional 1 tbsp (15 ml) of dressing. Refrigerate remaining dressing for another use. Serve immediately.
Drink Pairings
BEEF TENDERLOIN WITH PEA PURÉE
Ingredients
Serves 4
2 to 3 lbs (1 to 1.5 kg) centre-cut trimmed beef tenderloin
kosher salt and freshly ground black pepper
½ cup (125 ml) unsalted butter, divided
4 sprigs thyme
1 shallot, roughly sliced
coarse sea salt such as fleur de sel or Maldon salt, for serving
2 cups (500 ml) snap peas, steamed
1 cup (250 ml) fresh pea shoots
PEA PURÉE:
¼ cup (60 ml) shallots, minced
¼ cup (60 ml) unsalted butter
4 cups (1 L) sweet green peas (fresh or frozen)
½ cup (125 ml) whipping cream
1 tbsp (15 ml) fresh mint, optional
salt and freshly ground black pepper, to taste
Instructions
- Tie tenderloin at 1-in (2.5 cm) intervals using kitchen twine. Pat dry and season generously with kosher salt and pepper. Transfer to a wire rack set in a foil-lined, rimmed baking sheet and refrigerate uncovered.
- When ready to cook, adjust oven rack to centre position and preheat oven to 275 F (140 C). Brush tenderloin with ¼ cup (60 ml) melted butter and place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125° F (49 to 52 C) on an instant-read thermometer, about 1¼ to 1½ hours. Remove from oven and set aside at room temperature for 10 minutes. Cut twine and remove.
- Heat remaining ¼ cup (60 ml) butter in a medium-sized frying pan, swirling over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, thyme and sliced shallot and cook, turning roast occasionally, spooning hot butter and aromatics over meat until well browned on all sides and internal temperature registers 125 F (52 C) for rare or 130 F (54 C) for medium-rare, about 1 to 2 minutes.
- Transfer tenderloin to cutting board and allow to rest for 20 minutes, loosely covered with foil.
- To make PEA PURÉE: In a saucepan, sauté minced shallots in melted butter for a couple of minutes until translucent. Add peas and cream and simmer for about 3 minutes. Add mint, if using, and pour into a blender. Purée until smooth. Add salt and pepper to taste. Return to saucepan and keep warm until serving.
- To serve, carve tenderloin into 2-in (5 cm) slices and serve on a ladle of Pea Purée, steamed snap peas and garnish with pea shoots. Add some sautéed cubes of potatoes and yams (optional). Sprinkle with coarse sea salt or Maldon salt.