FRITTATA BITES
Ingredients
Serves 24 Bites
1 tbsp (15 ml) extra-virgin olive oil, plus extra for greasing
1 small yellow onion, finely chopped
1 garlic clove, minced
1 tsp (5 ml) each, chopped fresh thyme and tarragon leaves
1 cup (250 ml) fresh, or thawed frozen peas
8 large eggs
½ cup (125 ml) grated Gruyère cheese
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
12 grape tomatoes, halved
chopped fresh chives, for garnish
Instructions
- Preheat oven to 350 F (180 C). Grease a 24-cup, non-stick mini muffin tin and set aside.
- In a large frying pan, heat oil over medium heat. Add onion and cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic and continue to cook for another 2 minutes. Remove from heat, stir in thyme, tarragon and peas, then set aside to cool to room temperature.
- In a large bowl, whisk together eggs with cheese, cooled pea mixture, salt and pepper until well combined. Spoon or pour mixture into prepared muffin tin, making sure each cup gets some peas and cheese. Top each cup with a tomato half, cut-side facing up, then carefully transfer muffin tin to oven and bake until egg mixture is puffed and set, about 12 to 15 minutes. Allow to cool for 2 minutes in pan before turning out Frittata Bites.
- Arrange Frittata Bites on a platter and sprinkle with chopped chives. Serve warm or at room temperature.
Drink Pairings
GÂTEAU SAINT-HONORÉ
Ingredients
Serves 6
¼ x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
MOCHA PASTRY CREAM:
1½ cups (325 ml) whole milk
1 tsp (5 ml) vanilla bean paste
½ cup (125 ml) granulated sugar
2 tbsp (30 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
4 large egg yolks
1 tbsp (15 ml) melted chocolate
1 tbsp (15 ml) instant espresso powder, diluted in 1 tsp (5 ml) hot water and cooled
CAKE:
½ x 14 oz (398 g) package frozen puff pastry, thawed
4 oz (125 g) dark chocolate, divided
1 cup (250 ml) cold whipping cream
¼ cup (60 ml) icing sugar
1 tbsp (15 ml) cacao liqueur
Instructions
- Prepare BASIC CHOUX PASTRY as per Master Recipe. You will only need about ¼ of the recipe. Once puffs have cooled, make a small incision in bottom of each.
- Prepare MOCHA PASTRY CREAM: In a medium-sized saucepan, combine milk and vanilla and bring to a simmer, stirring occasionally.
- Meanwhile, in medium-sized bowl, beat sugar, flour, cornstarch and yolks on high speed until thick and pale yellow, about 2 minutes.
- Gradually pour about 1/3 of hot milk into egg mixture, stirring to combine.
- Pour egg mixture into remaining milk in saucepan and cook, whisking constantly over low to medium heat until custard thickens and begins to bubble, about 4 minutes. Continue to cook, whisking for 1 minute. Remove from heat, add melted chocolate and coffee and stir until well combined.
- Pour custard into a clean bowl, press a piece of plastic wrap or buttered parchment paper onto surface and cool to room temperature before refrigerating.
- Preheat oven to 400 F (200 C).
- To make base of cake, roll out thawed sheet of puff pastry to a thickness of ⅛-in (3 mm). Cut a rectangle 10 x 6-in (25 x 15 cm) and place on parchment paperlined baking sheet. Bake for 20 minutes or until puffed and golden. Remove from oven and cool completely.
- Add Mocha Pastry Cream to a pastry bag fitted with a round tip (Wilton 71). Insert tip into each puff and fill with cream. Set aside.
- Pipe any remaining pastry cream over middle of puff pastry rectangle.
- Reserving 1 tbsp (15 ml) of solid chocolate, melt the rest in double boiler or microwave. Be careful not to burn. When fully melted, dip top of choux pastry balls in chocolate and set aside to cool. Once cooled arrange in a line along each long edge of puff pastry.
- In a bowl, whip cream until soft peaks form. Then add icing sugar, 1 tbsp (15 ml) at a time, and whip until stiff peaks form. Stir in cacao liqueur. Fit a pastry bag with a star tip Wilton 1M1 or Wilton 2D1. Fill bag with whipped cream and fill middle of cake, between each row of choux.
- Grate some of the reserved solid chocolate over whipped cream.
- Refrigerate cake until ready to serve.
Drink Pairings
GRILLED SALMON SKEWERS WITH CUCUMBER SALSA
Ingredients
Serves 4
CUCUMBER SALSA:
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) lemon juice
½ shallot, finely chopped
1 tsp (5 ml) fresh dill, chopped
½ tsp (2 ml) kosher salt
fresh ground black pepper, to taste
½ unpeeled English cucumber, chopped
GRILLED SALMON SKEWERS:
8 bamboo skewers
2 lbs (1 kg) sockeye or spring salmon fillet, pin bones and skin removed
3 tbsp (45 ml) extra-virgin olive oil
kosher salt and pepper to taste
3 radishes, thinly sliced, for garnish
Instructions
- To make CUCUMBER SALSA: In a large bowl combine olive oil, lemon juice, shallot, dill, salt and pepper. Whisk to blend. Stir in cucumber.
- Soak skewers in warm water for 10-30 minutes.
- Cut salmon into 2-in (5 cm) cubes and thread 2 to 3 cubes onto each presoaked skewer. Brush with olive oil and season with salt and pepper. Refrigerate skewers until ready to cook.
- Grease grill and preheat barbecue to 350 F (180 C). Barbecue salmon just until cooked, approximately 2 minutes per side for medium rare.
- Remove and serve with Cucumber Salsa, garnish with radish.
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
GINGERBREAD RUM BALLS
Ingredients
Serves about 25 rum balls
¼ cup (60 ml) unsalted butter
¼ cup (60 ml) molasses
¼ cup (60 ml) dark brown sugar
¼ cup (60 ml) semi-sweet chocolate chips
¾ cup (175 ml) all-purpose flour
¼ cup (60 ml) cocoa powder
½ tsp (2 ml) baking soda
1 tsp (5 ml) ground ginger
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) salt
2 tbsp (30 ml) finely chopped crystalized ginger
1 large egg
¼ cup (60 ml) spiced rum
icing sugar, for coating
Instructions
- Preheat oven to 350 F (180 C). Grease an 8-inch (20 cm) square baking pan and set aside. In a medium saucepan, stir together butter, molasses, brown sugar and chocolate over medium heat. Continue stirring until butter and chocolate have melted and blended. Remove from heat and set aside to cool for 20 minutes.
- In a bowl, whisk together remaining dry ingredients and crystalized ginger. Set aside.
- Stir egg into chocolate mixture. Add flour mixture and stir until just combined. Pour into baking pan. Bake until just starting to pull away from the sides, about 20 minutes, and cool to room temperature.
- Crumble gingerbread into small chunks and place in a large bowl with rum. Stir until mixture starts to come together and form a ball. Roll dough into walnut-size balls before rolling in icing sugar to coat. Transfer to a parchmentlined baking sheet and refrigerate until firm, about 2 hours. Rum balls can be frozen in an airtight container for up to 1 month.
Drink Pairings
HAZELNUT GOUGÈRES
Ingredients
Serves 40 gougères
⅔ cup (150 ml) all-purpose flour
⅓ cup (75 ml) hazelnut meal
½ cup (125 ml) water
½ cup (125 ml) milk
½ cup (125 ml) unsalted butter
½ tsp (2 ml) fine sea salt
5 large eggs, divided
½ cup (125 ml) coarsely grated Gruyère cheese
¼ tsp (1 ml) ground black pepper
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- In a bowl whisk together flour and hazelnut meal. Set aside.
- In a saucepan combine water, milk, butter and salt and place over medium heat. Bring to a boil, stirring occasionally, and immediately take pan off heat. Add flour blend all at once and stir with a wooden spoon until well combined. Return pan to heat and cook, stirring dough continuously for 1 minute, to eliminate excess moisture. Remove pan from heat and let cool slightly.
- Add 1 egg to dough and mix with a wooden spoon until well incorporated. Add 3 more eggs, mixing well after each addition, until dough is smooth, shiny and falls from the spoon in a thick ribbon. Stir in cheese and pepper.
- Beat remaining egg with 1 tbsp (15 ml) water to make an egg wash.
- Pipe or spoon gougère dough onto prepared baking sheets. Lightly brush each with egg wash and bake, 1 tray at a time, until puffed, golden brown and crisp on outside, about 20 to 25 minutes. Transfer to a wire rack to cool. If not planning on serving right away, place gougères in a single layer on a baking tray and freeze until firm. Transfer to airtight containers and freeze up to 3 weeks.
- When ready to serve, warm gougères in a 325 F (170 C) preheated oven until warmed through, about 8 to 10 minutes. Transfer to serving platter and enjoy warm or at room temperature.
Drink Pairings
GARLICKY CHICKEN
Ingredients
Serves 6
3 lb (1.5 kg) chicken pieces, bone-in or boned and skinned
salt and freshly ground black pepper
2 thick strips bacon, diced
1 tbsp (15 ml) olive oil (optional)
40 garlic cloves, peeled
½ cup (125 ml) dry vermouth
½ cup (125 ml) dry white wine
½ cup (125 ml) chicken stock
1 tbsp (15 ml) tomato paste
2 tbsp (30 ml) slivered fresh tarragon leaves
assorted roasted vegetables (optional)
Instructions
- Separate chicken legs at joints. If breasts are large, cut diagonally across each to make 2 portions. Remove skin if desired. Season with salt and freshly ground black pepper and set aside.
- Preheat oven to 350F (180C).In a large, deep, heavy-bottomed frying pan, cook bacon over medium-high heat until crisp and lightly golden. Remove to a paper towel-lined plate using a slotted spoon and set aside. If needed, add oil to bacon drippings in pan. When hot, add chicken pieces, a few at a time, careful not crowd pan. Cook pieces in hot oil, turning once, until golden brown, 15 minutes. Transfer to a 12 cup (3 L) roasting pan as they are done, arranging pieces in a single layer.
- Add garlic cloves to oil remaining in pan and cook, stirring occasionally, until browned in spots, about 5 minutes. Add vermouth to pan and deglaze, scraping bottom of pan. Cook over medium heat for 2 minutes or until slightly reduced. Add wine and stock and bring to a boil. Then remove pan from heat.
- Remove half the garlic from pan using a slotted spoon and scatter over browned chicken. In a bowl, mash remaining garlic cloves, or finely chop and return to stock with tomato paste. Stir to blend and pour mixture over chicken and bake uncovered until chicken is tender and meat registers 165 F (75 C) on a meat thermometer, about 35 minutes. Add salt and pepper to taste. Sprinkle with fresh tarragon and cooked bacon.
- For a thicker sauce, remove chicken to a separate dish and boil pan juices down in a saucepan until thickened as desired. Add salt and pepper to taste. Pour over chicken pieces and sprinkle with fresh tarragon and cooked bacon. Serve immediately with roasted vegetables on the side, if desired.
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
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
GRILLED FIG AND BEET FLATBREAD
Ingredients
Serves 6
DOUGH:
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) barley flour
2 tsp (10 ml) quick-rising yeast
½ tsp (2 ml) salt
½ tsp (2 ml) granulated sugar
¾ cup (175 ml) hot water, about 120 F (50 C)
2 tsp (10 ml) avocado oil or extra-virgin
olive oil, plus extra for oiling bowl and grilling
TOPPING:
1 medium-sized yellow beet, roasted, peeled, and thinly sliced on a mandoline
1 medium-sized red beet, roasted, peeled, and thinly sliced on a mandoline
6 large fresh figs, quartered
½ cup (125 ml) crumbled Macedonian or regular goat’s cheese feta
1 cup (250 ml) baby arugula leaves
3 tbsp (45 ml) flavoured balsamic vinegar
1 tbsp (15 ml) avocado oil or extra-virgin olive oil
salt and freshly ground black pepper
Instructions
- To make DOUGH: Combine flours, yeast, salt and sugar in a food processor fitted with metal blade. Pulse to mix. With machine running, pour in hot water and 2 tsp (10 ml) oil through feed tube. Process for 1 minute or just until a ball forms. Continue to process for 35 to 45 seconds to knead dough.
- With floured hands, shape dough into a smooth ball. Place in lightly oiled bowl. Cover and let rise in a warm, draft-free place until doubled, about 1 hour. Punch dough down and proceed with recipe. Or place in a plastic bag and refrigerate for up to 8 hours or freeze for up to a month if not using right away.
- Grease barbecue and preheat to mediumhigh. Bring dough to room temperature before rolling out. Do not overwork or knead it. Using a lightly floured rolling pin and on a lightly floured surface, roll out dough into a 12-in (30 cm) oval. Prepare Toppings before grilling flatbread.
- Brush top of flatbread with oil. Place oiled-side down on grill and barbecue with lid open until bottom is golden brown, about 3 minutes. Carefully rotate flatbread with tongs, to prevent burning. Brush top of flatbread with oil and turn dough over. Immediately arrange beet slices and figs and cheese on top. Continue to grill for 3 more minutes until bottom of flatbread is golden brown and cheese melts. Rotate flatbread frequently, checking to keep underside from charring. If flatbread turns dark too quickly, turn off barbecue and close lid.
- Transfer to cutting board. Scatter with arugula. Cut into serving wedges, drizzle with vinegar and oil. Season with salt and pepper and serve.