CRANBERRY MOSTARDA
Ingredients
Serves about 2 cups (500 ml)
2½ tbsp (37 ml) yellow mustard seeds
¾ cup (175 ml) dry rosé wine
1 cinnamon stick
½-in (1.25 cm) piece fresh ginger root
5 whole cloves
sprigs fresh thyme
1½ cups (375 ml) granulated sugar
1 cup (250 ml) white wine vinegar
¾ cup (175 ml) pure cranberry juice, no sugar added
1 tbsp (15 ml) dry mustard
1 cup (250 ml) fresh or frozen cranberries
1½ cups (375 ml) dried cranberries
1 tsp (5 ml) finely grated tangerine zest
½ tsp (2 ml) salt
Instructions
- In a small bowl, stir together mustard seeds and wine. Cover with plastic wrap and set aside overnight.
- In a piece of cheesecloth, wrap together cinnamon, ginger, cloves and thyme. Tie closed with kitchen string.
- In a medium-sized saucepan over high heat, stir together soaked mustard seeds and wine, sugar, vinegar, cranberry juice, dry mustard and fresh or thawed, frozen cranberries. Once boiling, add spice bundle and reduce heat to medium. Cook, uncovered, without stirring, until syrup thickens enough to coat back of a spoon, 40 minutes. Turn off heat but leave saucepan on element. Discard spice bag before stirring dried cranberries, tangerine zest and salt into syrup. Cool Mostarda completely before serving. If too thick, loosen by stirring in water or rosé wine, 1 tbsp (15 ml) at a time, until desired consistency. Mostarda may be refrigerated in an airtight container for up to 1 week.
Drink Pairings
CITRUS-CHILI SALMON WITH ORZO SALAD
Ingredients
Serves 6
ORZO SALAD:
½ lb (250 g) orzo pasta
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) balsamic vinegar
⅓ cup (75 ml) drained and chopped sundried tomatoes in oil
⅓ cup (75 ml) pitted, chopped kalamata olives
1 cup (250 ml) chopped radicchio
¾ cup (175 ml) chopped arugula
¼ cup (60 ml) chopped fresh basil
¼ cup (60 ml) chopped fresh parsley
2 garlic cloves, minced
2 green onions, finely sliced
salt and pepper, to taste
CITRUS-CHILI SALMON:
1 large navel orange, thinly sliced and seeds removed
1 Meyer lemon or regular lemon, thinly sliced and seeds removed
1 lime, thinly sliced and seeds removed
1 red jalapeño, thinly sliced into rounds
4 sprigs fresh dill, plus extra for garnish
2 tbsp + ½ cup (30 ml + 125 ml) olive oil, divided
salt and pepper, to taste
2 lbs (1 kg) skinless, centre-cut salmon fillet
Instructions
- To make ORZO SALAD: Bring a large pot of salted water to a boil over high heat and cook orzo according to package directions. Drain well and transfer to a large bowl. While still warm stir in oil, vinegar, sundried tomatoes and chopped olives. Set aside to cool or refrigerate for up to 24 hours. Bring to room temperature before proceeding. Add radicchio, arugula, basil, parsley, garlic and green onions. Toss to combine before seasoning with salt and pepper, to taste. Refrigerate until ready to use, bring salad to room temperature before serving.
- To make CITRUS-CHILI SALMON: Preheat oven to 275 F (140 C). Toss all citrus slices, jalapeño and dill sprigs in a 9 x 13-in (23 x 33 cm) baking dish and set aside.
- Warm 2 tbsp (30 ml) oil in a large frying pan over medium-high heat until shimmering. Season salmon with salt and pepper before placing flesh-side-down into frying pan. Sear until lightly browned, about 1 minute. Remove and place, skin-side down on citrus mixture. Pour remaining ½ cup (125 ml) oil over top.
- Bake until salmon is just cooked through, about 25 to 30 minutes depending on thickness of salmon fillet. To test, a paring knife should slide through easily and flesh should be opaque. Discard cooked dill sprigs.
- To serve, transfer salmon to a platter and tear into portions with 2 forks. Spoon citrus mixture and oil from baking dish over fish. Season with extra salt and pepper and garnish with fresh dill sprigs. Serve family-style alongside Orzo Salad.
Drink Pairings
CHEWY CHOCOLATE PANFORTE
Ingredients
Serves 40 to 50 thin wedges
⅓ cup (75 ml) unsweetened, Dutch-processed cocoa, plus extra for coating pan and dusting surface
2½ cups (625 ml) coarsely chopped mixed nuts
1 cup (250 ml) coarsely chopped mixed dried fruit
¾ cup (175 ml) all-purpose flour
finely grated zest of 1 orange
1 tbsp (15 ml) ground cinnamon
2 tsp (10 ml) ground ginger
1 tsp (15 ml) fresh ground black pepper
3½ oz (100 g) bittersweet chocolate, chopped
1 cup (250 ml) granulated sugar
½ cup (125 ml) liquid honey
Instructions
- Preheat oven to 325 F (165 C). Line bottom of a 9-in (23 cm) springform pan with parchment paper and spray bottom and sides with cooking spray. Dust bottom and sides of pan with cocoa powder.
- In a large bowl, combine cocoa, nuts, dried fruit, flour, orange zest and seasonings. Gently toss to evenly coat.
- Melt chocolate in microwave until almost melted, stir until smooth. Set aside.
- In a saucepan, combine sugar and honey. Fit pan with a candy thermometer and heat over medium-high until sugar is melted and bubbling and temperature reads 240 F (115 C). Pour hot syrup over nut mixture along with melted chocolate. Stir together. When cool enough to handle, wet hands and knead to completely blend. Mixture will be shiny, sticky and stiff.
- Transfer to prepared pan. Firmly press mixture into the corners and pat out the top, completely smooth the surface. Bake in centre of oven for 30 to 35 minutes. Panforte should be firm, but still have a bit of give to it when pressed. Do not overbake, or it will be too hard to cut when cooled. Run a metal spatula around inside of pan to loosen. Remove sides of pan and cool completely. Remove bottom of pan and peel off parchment paper.
- Dust top of panforte with cocoa and cut into thin wedges or squares. Can be stored at room temperature for several weeks.
Drink Pairings
CHILLED ZUCCHINI NOODLE COCONUT LIME BOWLS
Ingredients
Serves 4
2 tsp (10 ml) peanut or coconut oil, plus extra if needed
2 garlic cloves, minced
½-in (1.25 cm) piece fresh ginger root, peeled and minced
2 Thai red chilies, halved and seeded, plus extra for garnish
1 cup (250 ml) chicken broth
2 x 14 oz (398 ml) cans coconut milk
2 tbsp (30 ml) lime juice, plus extra if desired
1 tbsp (15 ml) brown or palm sugar
1 tbsp (15 ml) tamari sauce
2 tsp (10 ml) light-coloured miso paste
½ lb (250 g) fresh green or red (or a combination of ) asparagus spears, preferably thick stalks
1 green zucchini, about 8-in (20 cm) long
1 small lotus root, peeled
4 large radishes, trimmed
¼ cup (60 ml) micro arugula leaves
¼ cup (60 ml) salted cashews
¼ cup (60 ml) salted cashews
Instructions
- Heat oil in a large, heavy saucepan. Add garlic, ginger and chili peppers and sauté for 30 seconds over medium-high heat or until aromatic. Do not let it brown. Add chicken broth to deglaze pan.
- Stir in coconut milk, lime juice, sugar, tamari sauce and miso paste. Whisk to blend. Gently simmer for 5 minutes to blend flavours. Remove from the heat and bring to room temperature. Refrigerate until chilled.
- When broth is chilled, trim root ends of asparagus. Using a hand-held vegetable peeler, shave spears into long thin strips. If tips break, simply add to strips. Place in a bowl. Repeat with zucchini using a hand-held peeler or spiralizer and add to asparagus. Thinly shave peeled lotus root crosswise into thin rounds using a mandolin. Thinly slice radishes on mandolin.
- To serve, place asparagus and zucchini into serving bowls. Tuck a couple slices lotus root alongside. Pour chilled broth over top. Arrange radishes in centre and sprinkle with arugula and cashews. Garnish with cilantro and serve chilled.
Drink Pairings
CHIPOTLE MAPLE-SEARED SALMON WITH AVOCADO-APPLE CHUTNEY
Ingredients
Serves 4
AVOCADO-APPLE CHUTNEY:
1 medium-sized jewel yam, cooked but still firm, peeled and diced
1 ripe, but firm Haas avocado, peeled, pitted and diced
1 small Gala apple, unpeeled, cored and diced
¼ cup (60 ml) minced cilantro
2 tbsp (30 ml) minced red onion
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) adobo sauce from canned chipotle peppers
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) toasted pumpkin seeds, optional
CHIPOTLE MAPLE-SEARED SALMON:
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) pure maple syrup
1 canned chipotle chili in adobo sauce
1 lime, zest and juice
1 garlic clove, smashed and minced
½ tsp (2 ml) ground cumin
generous pinches salt and pepper, to taste
4 x 4 oz (125 g) salmon fillets, skin on
2 green onions, chopped
Instructions
- To make AVOCADO-APPLE CHUTNEY: In a large bowl, combine cooked yam, avocado, apple, cilantro and onion. Gently toss.
- In a small bowl, combine juice, oil and adobo sauce. Stir to blend. Drizzle over yam mixture. Gently toss to coat. Add seasonings to taste. Sprinkle with pumpkin seeds. Cover and refrigerate while preparing salmon.
- To make CHIPOTLE MAPLE-SEARED SALMON: Preheat oven to 275 F (140 C). Line a baking sheet with parchment paper and set aside.
- Combine olive oil, maple syrup, chipotle, lime juice and zest, garlic, cumin, salt and pepper in a small blender and whirl until smooth.
- Place salmon fillets 1-in (2.5 cm) apart on prepared baking sheet and dollop with chipotle mixture. Gently spread to coat. Bake in oven for 15 minutes or until fish flakes easily with a fork and is almost opaque in the centre.
- Remove and let rest for a couple of minutes. Serve with Avocado-Apple Chutney spread over top. Excellent with potatoes, rice or quinoa.
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
CHOCOLATE GANACHE HEART CAKES WITH RASPBERRY CREAM
Ingredients
Serves 4 to 6 small heart shaped cakes
RASPBERRY COULIS:
1 cup (250 ml) frozen or fresh raspberries
1 tbsp (15 ml) granulated sugar
½ tbsp (7 ml) framboise or orange liqueur
HEART CAKES AND RASPBERRY GANACHE:
1 box Chocolate Devil’s Food Cake
½ cup (125 ml) brewed, hot coffee
3 tbsp (45 ml) granulated sugar
2 tbsp (30 ml) rum or brandy
1 cup (250 ml) whipping cream, divided
2 tbsp (30 ml) raspberry preserves
½ lb (250 g) bittersweet chocolate, finely chopped
ICING SUGAR GLAZE:
⅔ cup (150 ml) icing sugar
1½ tbsp (22 ml) homogenized milk
red food colouring
Instructions
- For RASPBERRY COULIS: In a saucepan, cook berries, sugar and liqueur over low heat and simmer for about 5 minutes. Using an immersion blender, purée berry mixture. Strain through a fine-mesh strainer. Set aside, covered, at room temperature for up to a day or refrigerate until ready to use.
- Preheat oven to 350 F (180 C).
- Prepare cake mix following manufacturer’s instructions. Pour into a parchment paper-lined 10 x 15-in (25 x 38 cm) jelly roll pan. Bake for 20 minutes or until set. Cool on a rack. Can be made the day before and refrigerated.
- In a bowl, mix together hot coffee, sugar and rum or brandy, until sugar has dissolved. Set aside.
- Cut chilled Devil’s Food Cake with a 3 or 4-in (8 or 10 cm) heart-shaped cookie cutter. Depending on size of your cutter this will make 4 to 6 two-layer cakes. Brush each layer lightly with coffee liqueur syrup.
- Whip ½ cup (125 ml) cream with an electric mixer until soft peaks form. Add raspberry preserves and continue whipping until stiff peaks form. Fill a pastry bag, fitted with a ¾-in (2 cm) round pastry tip.
- Pipe raspberry cream over half the heart-shaped cakes. Top each with a layer of cake, pressingly down lightly to sandwich. Cover with plastic wrap and refrigerate while ganache is being made.
- To make GANACHE: In a heavy-bottomed saucepan, heat remaining ½ cup (125 ml) cream over medium-low heat until simmering. Remove from heat and add chopped chocolate, swirling saucepan to make sure all chocolate is covered by cream. Let sit a couple minutes, then gently whisk until smooth.
- Pour about ½ cup (125 ml) of hot ganache into a shallow bowl and refrigerate for 5 minutes or until slightly firm, but still spreadable. Leave remainder of ganache in pot to keep it pourable.
- With a small spatula, thinly spread refrigerated ganache over sides of cakes, filling the gap between the layers of cake, making them smooth. It is important to have a smooth surface, so there are no bumps when you pour ganache over cakes.
- Set cakes on a cooling rack over a parchment paper-lined pan to catch dripping chocolate. Slowly pour ganache over each cake, starting in middle and working outward. Be sure to check sides as you go. There will be a pool of ganache on parchment. Scrape that up and melt in saucepan to use again. If ganache gets too thick, return pot to stove and heat on very low heat for a few seconds.
- Allow cakes to set at room temperature, about 20 minutes.
- For ICING SUGAR GLAZE: Combine sugar and milk in a small bowl. Stir until smooth. If too thick, add a bit more milk. If too thin, add more icing sugar. Mixture should be slightly runny. Add a small drop of colouring, to achieve pink or red colour. Transfer glaze into a piping bag with small nozzle attachment and drizzle quickly across top of the Ganache Heart Cakes to form a design. Refrigerate until ready to serve.
- To serve, place ganache cake on serving plate and drizzle raspberry coulis on or around cake.
Drink Pairings
CRISPY ISRAELI COUSCOUS CAKES AND ARTICHOKE GREEN SALAD
Ingredients
Serves 6
COUSCOUS CAKES:
½ tsp (2 ml) saffron threads
1 ⅔ cups (400 ml) Israeli couscous
¼ cup (60 ml) barberries
¼ cup (60 ml) berry sugar
⅔ cup (150 ml) plain Greek full-fat yogurt
2 eggs, lightly whisked
¼ cup (60 ml) chopped fresh chives
⅓ cup (75 ml) crumbled Macedonian or similar creamy goat’s feta
1 tsp (5 ml) salt
freshly ground black pepper
¼ cup (60 ml) clarified butter
SALAD:
8 oz (250 g) mixed salad greens
14 oz (397 ml) can artichoke hearts, drained and patted dry, halved
8 heirloom cherry tomatoes, halved
¼ cup (60 ml) crumbled feta, plus extra
⅓ cup (75 ml) minced fresh mint
DRESSING:
3 tbsp (45 ml) full-fat plain Greek yogurt
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) olive oil
2 green onions, chopped
1 tbsp (15 ml) fresh mint
salt and freshly ground pepper, to taste
Instructions
- To make COUSCOUS CAKES: In a mediumsized saucepan bring 2 cups (500 ml) water to a boil, then stir in saffron threads and let rest for 2 minutes. Stir in couscous and return to a boil. Reduce heat and simmer covered for 10 minutes. Remove from heat and set aside for 15 minutes.
- Meanwhile, in a small saucepan combine barberries and sugar. Add ½ cup (125 ml) water and gently simmer to dissolve sugar. Remove from heat and strain barberries, discarding liquid. Transfer to paper towel to drain.
- When couscous is tender, transfer to a large bowl and fluff up with a fork. Add yogurt, whisked eggs, chives, crumbled feta, prepared barberries, salt and pepper. Stir together until evenly mixed.
- Preheat oven to 350 F (180 C). Line a 12-cup muffin pan with paper liners or use a silicon muffin pan. Evenly divide couscous mixture among cups and firmly press down into cups so mixture will hold together after baking. Drizzle with clarified butter. Bake couscous cakes for 15 minutes or until lightly golden and they become slightly crispy. Remove to a rack for a couple of minutes before turning out cakes and serving.
- Meanwhile, to make SALAD: Assemble greens, artichoke hearts, tomatoes, feta, and mint in a large serving bowl. Toss to evenly distribute.
- To make DRESSING: In a blender combine yogurt, lemon juice, olive oil, green onions and chopped fresh mint and whirl until smooth. Add salt and pepper to taste.
- To serve, place salad onto serving dishes, add couscous cakes, dot plate with dressing, serving extra on side. Season plates with salt and pepper and serve.
Drink Pairings
CREAMY POLENTA WITH WILD MUSHROOMS
Ingredients
Serves 6
4 cups (1 L) chicken stock
1 cup (250 ml) water
½ tsp (2 ml) sea salt, plus extra
1 cup (250 ml) course ground cornmeal
1 large bunch green Swiss chard
1 tbsp (15 ml) olive oil
4 tbsp (60 ml) unsalted butter, divided
1 large shallot, finely minced
4 cups (1 L) cleaned, sliced wild mushrooms
1 cup (250 ml) grated aged white cheddar
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) fresh lemon juice
freshly ground black pepper
Instructions
- In a large, heavy saucepan bring stock and water to rolling boil. Stir in salt and cornmeal and return to boil. Reduce heat to simmer, cook uncovered over low, stirring occasionally until thickened and pulls away from sides of pan, about 45 minutes. Whisk if it starts to clump.
- Blanch chard in large pot of boiling water for 1 to 2 minutes until just wilting. Plunge into cold water to stop cooking. Drain well. Squeeze dry and coarsely chop. Set aside.
- In a separate large frying pan, over medium-high heat, warm oil and 1 tbsp (15 ml) butter. Add shallots and mushrooms, cook until mushrooms are tender, about 15 minutes. Stir often. Remove pan from heat and set aside.
- When polenta is tender and creamy, stir in remaining 3 tbsp (45 ml) butter and ¾ cup (175 ml) cheddar. Cook over low heat until butter and cheese are melted. Add salt and pepper to taste.
- Return frying pan with mushrooms to burner and reheat to medium-high. Add cooked chard and fold together until hot and blended. Drizzle with balsamic and lemon juice.
- To serve, spoon polenta into bowls. Spoon mushrooms and chard over top and sprinkle with remaining grated cheddar. Season to taste.
Drink Pairings
CRISPY POTATO AND SAUERKRAUT LATKES
Ingredients
Serves about 20 latkes
2 lbs (1 kg) baking potatoes, peeled and coarsely grated (about 3 large potatoes)
1 cup (250 ml) sauerkraut, drained and dried
¼ cup (60 ml) chopped fresh dill, plus more for garnish
2 large eggs
2 tbsp (30 ml) all-purpose flour
2 tsp (10 ml) caraway seeds
1 cup (250 ml) sour cream
1 tsp (5 ml) finely grated lemon zest
¼ cup (60 ml) unsalted butter, divided
grapeseed oil or peanut oil, for frying
1 smoked trout fillet
trout roe, optional, for garnish
ROSY APPLE SAUCE:
1¼ lbs (625 g) McIntosh apples, unpeeled, cored and quartered
3 tbsp (45 ml) apple cider
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) sugar
pinch salt
Instructions
- Bring a saucepan of salted water to a boil, add potatoes and cook for 1 minute, drain. Line a baking sheet with a kitchen towel, spread out potatoes, cool, squeeze out as much excess water as possible using kitchen towel. Add potatoes to a bowl with sauerkraut and dill, combine. Season to taste with salt and pepper before stirring in egg and flour.
- In a dry frying pan, toast caraway seeds over medium-low heat until fragrant. Place into a mortar and pestle and crush until coarsely ground. Stir in a bowl with sour cream and lemon zest. Refrigerate until ready to use.
- In a large frying pan, heat 1 tbsp (15 ml) butter and a drizzle of oil over medium heat. Working in batches, spoon ¼ cup (60 ml) mounds of potato mixture into pan and flatten to about ½-in (1 cm) thick. Cook, turning once, until latkes are golden and crispy.
- Serve latkes with a dollop of both Rosy Apple Sauce and sour cream sauce. Garnish with torn pieces of trout fillet, trout roe and additional dill sprigs. Serve immediately.
- To make ROSY APPLE SAUCE: In a saucepan, stir together all ingredients over medium heat. Simmer, cover and stir occasionally until very soft, about 15 minutes. Pass apples through a food mill or, for a chunky sauce, remove apple skins and mash coarsely with a fork. Refrigerate until ready to use. May be made up to 5 days in advance.