BEEF BURGER
Ingredients
Serves 6
3 lbs (1.5 kg) ground beef
2 tsp (10 ml) fine sea salt
½ tsp (2 ml) freshly ground black pepper
2 tbsp (30 ml) Worcestershire sauce
6 slices, sharp cheddar cheese
12 slices, bacon, fried crisp
6 burger buns
lettuce leaves
FIG AND CARAMELIZED ONION JAM:
1 tbsp (15 ml) vegetable oil
4 medium yellow onions, thinly sliced
1 pint fresh figs, stems removed and halved
1 cup (250 ml) dry red wine
Instructions
- Preheat grill top or gas barbecue to medium-high heat. Mix together beef, salt, pepper and Worcestershire sauce. Divide and shape the burger patties into 6 equal portions making an indentation in the center of each patty with your thumb to prevent the patties from puffing on the grill.
- Lightly grease the grill rack. Add the patties and cook, turning once, until cooked to desired doneness. During the last minute of grilling, place a slice of cheese on each patty and toast the buns, cut side down.
- Add lettuce to the bun bottom. Place the burgers on the lettuce and top with a couple slices of bacon and 2 to 3 tbsp (30 to 45 ml) Fig and Caramelized Onion Jam. Serve immediately.
- To make FIG AND CARAMELIZED ONION JAM: Heat vegetable oil in a large saucepan over high heat. Add the onions stirring continuously. As soon as they begin to brown, reduce the heat to low. Cover and cook for 10 minutes, stirring every 2 minutes or so. Remove the lid and continue to cook until the onions are caramelized, about 30 minutes, stirring every 5 minutes or so.
- Add figs, red wine and simmer over medium heat until all the wine is absorbed and the figs and onions are cooked into a thick jam.
Drink Pairings
BEET AND CHEDDAR LASAGNA
Ingredients
Serves 6
1 lb (500 g) red beets
3 sprigs fresh thyme
2 garlic cloves
salt and pepper, to taste, plus extra
1¼ lbs (625 g) red Swiss chard, stalks trimmed
⅔ cup (150 ml) unsalted butter, divided
1 ⅓ cups (325 ml) all-purpose flour
2 cups (500 ml) whole milk
2 cups (500 ml) grated sharp cheddar
2 tbsp (30 ml) dry mustard
1 tsp (5 ml) Worcestershire sauce
1 pinch crushed red pepper flakes
12 oven-ready, whole wheat lasagna noodles
¼ cup (60 ml) quick rolled oats
¼ cup (60 ml) chopped hazelnuts. toasted
2 tbsp (30 ml) grated Pecorino Romano cheese
1 pinch nutmeg
1 tsp (5 ml) chopped fresh thyme
Instructions
- Add beets, thyme, garlic, good pinch of pepper and a few generous pinches of salt to large saucepan. Cover with cold water and bring to simmer over medium-high heat. Cook until beets are tender, about 20 to 30 minutes depending on size. With a slotted spoon, remove beets to a bowl to cool. Once cool enough to handle, peel and slice crosswise into ¼-in (0.5 cm) thick slices. Set aside.
- In batches, add chard leaves to saucepan of water and cook until wilted, about 1 minute. Remove and transfer immediately to bowl of ice water. Drain well, roughly chop and set aside.
- To make a béchamel sauce, in small saucepan over low heat, melt ⅓ cup (75 ml) butter. Whisk in ⅔ cup (150 ml) flour. Cook, stirring constantly for 2 minutes allowing to cook but not brown. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in cheddar to melt. Stir in mustard powder, Worcestershire and red pepper flakes. Season with salt and pepper before setting aside.
- To make crumble topping, in a small bowl stir together remaining ⅔ cup (150 ml) flour, oats and hazelnuts. With fingertips work in remaining ⅓ cup (75 ml) butter and Pecorino Romano cheese before seasoning with nutmeg, salt and pepper.
- Preheat oven to 350 F (180 C) while assembling lasagna. Spread a layer of béchamel sauce over bottom of a 2 qt (2 L) casserole dish. Top with a layer of sliced beets then layer of cooked chard. Season with salt, pepper and sprinkle of fresh thyme before covering with 3 lasagna noodles, cutting noodles to fit. Continue layering until dish is full, about 3 or more times, ending with layer of béchamel. Cover surface with crumble topping. Bake until bubbling and golden, about 30 to 45 minutes. Serve warm.
Drink Pairings
BROWN BUTTER CUSTARD TART WITH CRANBERRY TOPPING
Ingredients
Serves 10
TART SHELL:
¾ cup (175 ml) unsalted butter, plus extra for greasing tart pan
2 cups (500 ml) vanilla wafer crumbs
½ tsp (2 ml) salt, divided
BROWN BUTTER CUSTARD:
2 tsp (10 ml) unflavoured gelatin
2 tbsp (30 ml) water
1 cup (250 ml) whole milk
⅓ cup (75 ml) light brown sugar
⅛ tsp (0.5 ml) cinnamon
¼ tsp (1 ml) finely grated orange zest
¾ cup (175 ml) whipping cream
¼ cup (60 ml) sour cream
CRANBERRY TOPPING:
1 cup (250 ml) granulated sugar
3½ cups (875 ml) fresh or frozen cranberries
¼ cup (60 ml) water
½ vanilla bean, split lengthwise
Instructions
- Preheat oven to 350 F (180 C). To make TART SHELL: In a small saucepan, melt butterovermediumheat.Cook,stirring occasionally, until butter starts to change colour to a golden brown, about 8 to 10 minutes. Strain butter through a fine mesh sieve into a glass measuring cup or bowl. Reserve browned butter solids.
- In a medium bowl, stir together vanilla wafer crumbs, 1⁄2 cup (125 ml) of reserved melted butter and 1⁄4 tsp (1 ml) salt. Grease a 9-in (23 cm) fluted tart pan with extra butter before pressing crumb mixture into bottom and up sides. Save any remaining butter for another use. Refrigerate tart shell for 30 minutes.
- Place chilled tart shell on a baking sheet and bake until firm and golden brown, about 12 to 14 minutes. Set aside on a wire rack to cool completely.
- While tart shell cools, start preparing Brown Butter Custard. In a small bowl sprinkle gelatin over water and set aside to bloom for 4 minutes. Meanwhile, in a medium-sized saucepan, bring milk, brown sugar, cinnamon, reserved brown butter solids and remaining 1⁄4 tsp (1 ml) salt to a simmer over medium heat. Whisk in gelatin and orange zest stirring until gelatin is dissolved. Transfer to a bowl and refrigerate until set, about 3 hours.
- In a large bowl, whisk together whipping cream and sour cream to stiff peaks. Whisk prepared brown butter custard to loosen it before folding it into whipped cream mixture. Pour mixture into cooled tart shell and refrigerate for at least 1 hour, up to 8 hours.
- While tart is chilling, make CRANBERRY TOPPING: In a medium-sized saucepan, combine sugar with cranberries, water and vanilla bean. Bring to a simmer over medium-high heat and cook until cranberries have just split and sugar is dissolved, about 4 minutes. Transfer cranberry mixture to a bowl and refrigerate until cool, about 1 hour. Remove and discard vanilla bean.
- Just before serving, using a slotted spoon, arrange cranberries on tart along with some of cranberry liquid. Discard remaining liquid. Cut tart into wedges and serve chilled.
Drink Pairings
BACON AND CHIVE SCONES
Ingredients
Serves 20
1 tbsp (15 ml) grapeseed oil
6 strips bacon, finely chopped
¾ cup (175 ml) finely chopped onion
2 tsp (10 ml) poppy seeds
1 tbsp (15 ml) sunflower seeds
1 tbsp (15 ml) pumpkin seeds
1 cup (250 ml) whole milk, plus extra
2 tbsp (30 ml) finely chopped fresh chives
2 cups (500 ml) all purpose flour, plus extra
1 tbsp (15 ml) baking powder
½ tsp (2 ml) salt
2 tsp (10 ml) granulated sugar
2 tbsp (30 ml) unsalted butter, cold
ORANGE CHÈVRE SPREAD:
10 oz (300 g) fresh goat’s cheese, at room temperature
2 tbsp (30 ml) sour cream
1 orange, zest and juice only
1 tbsp (15 ml) clover honey
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220C). Line a baking tray with parchment paper and set aside.
- Heat oil in a frying pan over medium heat. Add bacon and cook, stirring often, until crispy, about 2 minutes. Add onion and cook, stirring, until soft. Transfer to a paper towellined plate and set aside to cool for 5 minutes.
- In a small bowl, combine poppy, sunflower and pumpkin seeds. Set aside.
- In a medium bowl, stir together milk, chives and bacon mixture until combined. Set aside.
- Place flour, baking powder, salt and sugar in a large bowl. Using your fingertips, rub butter into flour mixture until it resembles breadcrumbs.
- Make a well in centre of flour mixture and add milk mixture. Use a butter knife in a cutting motion to mix until just combined. Turn dough out onto a floured surface and bring together with your hands. Knead once or twice, then shape into a 1-inch (2.5 cm) thick disk. Use a 2-inch (5 cm) round cookie cutter dipped in flour to cut out scones. Place scones on prepared baking tray so they are just touching. Brush lightly with extra milk and sprinkle with seed mixture.
- Bake until scones are risen and golden brown, about 15 to 18 minutes. Transfer to a wire rack to cool slightly before serving. Scones are best eaten warm or at room temperature the day they are made. Serve with Orange Chèvre Spread, if desired.
- To make ORANGE CHÈVRE SPREAD: In a medium bowl, stir together goat’s cheese and sour cream with a rubber spatula or wooden spoon until well combined. Stir in orange zest and juice and honey. Add salt and pepper to taste. Refrigerate for at least 1 hour before serving. Makes 1½ cup (375 ml)
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.
Drink Pairings
BUCHE DE NOEL
Ingredients
Serves 8 to 10
RICOTTA FILLING:
1½ lbs (750 g) ricotta cheese
½ cup (125 ml) candied orange peel, finely chopped
3 oz (90 ml) semi-sweet chocolate, finely chopped
6 tbsp (90 ml) icing sugar
¼ cup (60 ml) orange liqueur
MERINGUE MUSHROOMS:
2 large egg whites
pinch salt
½ cup (125 ml) sugar
1½ oz (45 ml) semi-sweet chocolate, chopped
WHIPPED MOCHA GANACHE:
2 cups (500 ml) whipping cream
8 oz (250 g) semi-sweet or bittersweet chocolate, finely chopped
2 tbsp (30 ml) instant coffee
CHOCOLATE GÉNOISE:
3 large eggs
3 large egg yolks
¼ tsp (1 ml) salt
¾ cup (175 ml) sugar
⅓ cup (75 ml) cake flour
⅓ cup (75 ml) cornstarch
¼ cup (60 ml) cocoa
Instructions
- To make RICOTTA FILLING: Combine all ingredients in a bowl, and mix well. Set aside. Allow to soften enough to spread.
- To make MERINGUE MUSHROOMS: Preheat oven to 225 F (105 C). Line a baking sheet with parchment paper. In a large bowl, beat egg whites with salt on high speed until soft peaks form. Continue whipping, adding sugar 1 tbsp (15 ml) at a time, until meringue is very stiff and glossy. Transfer meringue to a pastry bag fitted with a ½-in (1.25 cm) plain tip then pipe 20-22 mushroom “caps” in 1-in (2.5 cm) mounds. Smooth tops of the round mushroom caps with a finger dipped in water. Pipe the same number of “stems” by making a base that’s slightly thicker, tapering the meringue as you pull the bag straight up, leaving a pointed top. Bake for 1½ hours. Let cool completely.
- To assemble, with a sharp paring knife, carve a small hole in the underside of each mushroom cap, large enough to fit the points of the stems. Melt chocolate. Dip the pointed tips of the stems into the chocolate and press each one into the hole on the underside of the caps. Set on a baking rack to cool. Transfer to an airtight container until ready to use.
- To make WHIPPED MOCHA GANACHE: In a saucepan, heat cream over medium-high heat until it simmers. Remove from heat, add chocolate and coffee and stir until partially melted. Let stand 15 minutes to complete melting. Stir mixture again until smooth. Let cool. Cover surface of chocolate mixture with waxed paper or plastic wrap to prevent skin from forming. Refrigerate until extremely cold, preferably overnight. When ready to compile buche, beat with an electric mixture until medium-stiff peaks form. Do not overbeat, as ganache stiffens considerably when beaten, must be spread immediately.
- To make CHOCOLATE GÉNOISE: Preheat oven to 400 F (200 C) and set rack in the middle of the oven. Butter and line a 10 x 15-in (25 x 38 cm) jelly roll pan.
- Half fill a medium saucepan with water and bring to a boil over high heat. Lower to simmer. Whisk together eggs, yolks, salt and sugar in bowl of an electric mixer. Place over pan of simmering water and whisk gently until mixture is just lukewarm, about 100 F (38 C). Whip on mediumhigh speed until the egg mixture is cooled and tripled in volume.
- Sift together flour, cornstarch and cocoa. Sift ⅓ of the flour mixture over beaten eggs. Gently fold in flour mixture, repeat with another third of flour mixture and finally with the remainder.
- Scrape batter into prepared pan. Bake for 10 to 12 minutes, or until well risen, and springs back when touched. Do not overbake. Use a paring knife to loosen cake from the sides of pan. Invert cake onto a baking rack and let cake cool right-side up on the paper. Turn the génoise layer over and peel away the paper. Invert onto a fresh piece of parchment paper.
- Gently spread the softened ricotta filling, leaving a 1-in (2.5 cm) edge on each of the longer edges. Use the paper to help roll the cake into a tight cylinder. Wrap with plastic wrap, transfer to a baking sheet and refrigerate at least 1 hour before icing and decorating the outside. This can be done the day before.
- Trim off both ends of the cylinder of cake, making about 2-in (5 cm) diagonal slices. Set the long centre section on a serving plate or tray, and place one of the cut pieces with the diagonal end against the cake and the flat end facing up. Attach the second piece to the other side. Ice and cover the “log” with whipped ganache, making sure to curve around the protruding stumps. Streak the ganache with a fork or decorating comb to resemble bark. Dust with cocoa. Arrange mushrooms around the cake.
Drink Pairings
BUTTER TART BAR
Ingredients
Serves
PASTRY:
1 cup (250 ml) butter, chilled and cut into cubes
2½ cups (625 ml) pastry flour
¼ tsp (1 ml) salt
¼ to ½ cup (60 to 125 ml) cold water
FILLING:
½ cup (125 ml) brown sugar
½ cup (125 ml) brown rice or corn syrup
1 egg
2 tbsp (30 ml) butter, melted
2 tsp (10 ml) vanilla extract
½ tsp (2.5 ml) salt
2 tsp (10 ml) Canadian rye whisky
½ cup (125 ml) raisins, soaked in hot water and drained
Instructions
- To make PASTRY: In a food processor blend the butter, flour, and salt until the mixture looks like coarse crumbs the size of a pea. Sprinkle with ¼ cup (60 ml) of water. Pulse until the dough sticks together when squeezed, adding up to ¼ cup (60 ml) more water if needed, 1 tbsp (5 ml) at a time. It will still look crumbly.
- Form the dough into two balls, wrap with saran wrap and chill in the fridge for at least 2 hours, preferably overnight.
- Roll the dough to 1¼-inch (3 cm) thickness and line the tart mould. Trim the edges and chill for 1 hour in the refrigerator.
- To make FILLING: Preheat oven to 350 F (180 C).
- Mix all ingredients together in a mixing bowl. Pour the filling into the tart shell and bake for 30 to 40 minutes, or until the pastry is golden brown.
Drink Pairings
BUTTERNUT SQUASH SKILLET LASAGNA
Ingredients
Serves 6
2 lbs (1 kg) butternut squash, peeled, seeded and thinly sliced
1 large yellow onion, peeled, cut into rounds
2 garlic cloves, minced
1 tbsp (15 ml) chopped fresh sage
3 tbsp (45 ml) olive oil, divided, plus extra
1 tbsp (15 ml) pure maple syrup
1 tbsp (15 ml) apple cider vinegar
salt and pepper, to taste
12 lasagna noodles
4 slices double-smoked bacon
8 to 10 whole sage leaves
10 oz (300 g) goat’s cheese
½ cup (125 ml) ricotta cheese
1 large egg
6 oz (180 g) fresh mozzarella balls, sliced
Instructions
- Preheat oven to 425 F (220 C). To a large bowl, add butternut squash, onions, garlic, sage, 2 tbsp (30 ml) oil, maple syrup, vinegar and a pinch of salt and pepper. Toss to combine. Transfer to a baking sheet and spread evenly. Roast until squash browns lightly in spots, 20 to 25 minutes. Reduce oven temperature to 375 F (190 C).
- While squash roasts, cook lasagna noodles in a large saucepan of salted boiling water according to package directions, until al dente. Drain, refresh under cold water and toss with remaining 1 tbsp (15 ml) oil. Set aside.
- Fry bacon in large frying pan over medium heat. Cook, turning once or twice, until crisp. Transfer to paper towel-lined plate to cool, then crumble into pieces.
- Carefully add sage leaves to hot bacon drippings in frying pan over medium heat. Fry for 30 seconds or until crisp. Transfer to paper towel-lined plate with bacon to drain.
- In a medium-sized bowl, stir together goat’s cheese, ricotta and egg. Set aside.
- To assemble, lightly grease a 10-in (33 cm) cast iron frying pan, then place ⅓ of squash mixture over bottom. Top with ⅓ goat’s cheese mixture, 1 strip worth of crumbled bacon and 2 lasagna noodles, breaking up a third to fit pan as necessary. Continue layering of ingredients 2 more times, ending with a layer of noodles. Cover lasagna with mozzarella slices before baking until piping hot and cheese is golden brown, about 20 to 25 minutes. Garnish with reserved crumbled bacon and fried sage. Serve hot.
Drink Pairings
CANTONESE ROAST CHICKEN
Ingredients
Serves 4 to 6 as part of a multi-course meal
HOISIN ORANGE-GINGER SAUCE:
¾ cup (175 ml) hoisin sauce
3 tbsp (45 ml) rice vinegar
½ cup (125 ml) freshly squeezed orange juice
1 tsp (5 ml) finely minced ginger
2 green onions, minced
2 tbsp (30 ml) sesame oil
sea salt and freshly ground black pepper
GINGER SOY DIPPING SAUCE:
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) minced ginger
2 tbsp (30 ml) minced green onion
2 tsp (10 ml) sesame oil
1 tsp (5 ml) sugar
CANTONESE ROAST CHICKEN:
1 large whole roasting chicken, about 6½ lbs (3 kg), cleaned thoroughly and dried
2 tbsp (30 ml) Chinese rice wine vinegar
4 tbsp (60 ml) Shao-Hsing wine or sherry
2 ½ tsp (12 ml) salt
¼ tsp (1 ml) white pepper
¼ tsp (1 ml) Chinese 5 spice, optional
6 garlic cloves, thinly sliced
1 large slice ginger, lightly smashed
2 green onions, quartered, white portions only, lightly smashed
1 cup (250 ml) water
cilantro sprigs and sliced green onion, for garnish
Instructions
- To make HOISIN ORANGE-GINGER SAUCE: In a mixing bowl, whisk together all ingredients and season to taste. Cover and set aside to develop flavours.
- To make GINGER SOY DIPPING SAUCE: Mix all ingredients together in a bowl and allow to infuse for 15 minutes before serving.
- To make CANTONESE ROAST CHICKEN: Preheat oven to 425 F (220 C). Place chicken in a roasting pan and rub all over with rice vinegar, then with rice wine. Sprinkle with salt, then with white pepper. Place 2 to 3 slices of garlic on chicken at random, between the skin and the meat. Place ginger, green onions, and 2 more garlic slices in the chicken cavity. Place chicken on a rack in roasting pan, breast-side up, and dot with a couple slices of garlic. Add water to roasting pan.
- Place the chicken in oven and roast for 10 minutes. Lower temperature to 375 F (190 C) and roast for 30 minutes. Remove from oven, turn over and dot with remaining garlic slices. With a fork, pierce the skin all over. Return chicken to the oven and roast for 30 minutes. Turn chicken over again, breast side up, and pierce skin to ensure fat runs off. Lower oven to 350 F (180 C) and roast for 30 to 40 minutes more.
- Remove from oven and allow to rest 10 minutes before serving. Chop into 2-in (5 cm) bone-in pieces, garnish with cilantro and green onion and serve with dipping sauces.