CARAMELIZED GARLIC AND YAM TART
Ingredients
Serves 8
PASTRY:
1 cup (250 ml) all-purpose flour
⅓ cup (75 ml) cornmeal
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) sea salt
⅓ cup (75 ml) unsalted butter, chilled and diced
2 large egg yolks
2 tbsp (30 ml) ice water
FILLING:
1 large jewel yam
2 tsp (10 ml) olive oil
25 large garlic cloves, peeled
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) each maple syrup and cider vinegar
2 large eggs
⅓ cup (75 ml) full fat Greek plain yogurt
¾ cup (175 ml) aged white cheddar
⅓ cup (75 ml) chopped garlic scapes (optional)
⅓ x 100 g package plain goat’s cheese, crumbled
2 tsp (10 ml) finely chopped fresh thyme
salt and freshly ground black pepper
Instructions
- To make PASTRY: Place flour, cornmeal, sugar and salt in a food processor fitted with a metal blade. Pulse to blend. Add diced butter and pulse until crumbly. Whisk egg yolks and ice water together. With motor running, add egg mixture through feed tube until mixture just begins to hold together. Turn out onto a clean work surface and shape into a 5-in (12 cm) disk. Wrap in plastic wrap and refrigerate until slightly firm.
- Preheat oven to 350 F (180 C). Line baking sheet with parchment paper and set aside.
- To make FILLING: Peel yam and cut into ½-in (1.25 cm) dice. Toss in a small bowl with oil and spread out on prepared baking sheet in a single layer. Bake in oven for 10 to 15 minutes or just until fork-tender but not soft. Remove baking sheet to a cooling rack and set aside. Keep oven temperature at 350 F (180 C).
- Place garlic cloves and a few tablespoons water in a small saucepan. Simmer over medium-low heat until almost tender, about 20 minutes. Add butter and increase heat to medium, cooking until water has evaporated and garlic starts to brown. Add maple syrup and cider vinegar. Simmer over medium- low heat for 5 minutes or until most liquid has evaporated and cloves are glazed. Stir often. Remove from heat and set aside.
- Roll out pastry on a lightly floured work surface into an 11-in (28 cm) circle. Transfer pastry into a 9-in (23 cm) tart pan with removable sides and tuck pastry into pan, folding excess pastry inside tart to make a nice thick rim. Line bottom of pastry with parchment paper and fill with dried beans or pastry weights. Bake in oven for 10 minutes. Turn out dried beans reserving for another use and remove paper lining from pastry. Return pastry shell to oven and continue baking for 15 more minutes or until crust is firm and golden. Remove from oven and keep oven temperature at 350 F (180 C).
- Arrange diced yam evenly over bottom of tart shell. Combine eggs, yogurt and grated cheddar in a bowl. Stir to blend. Evenly spoon mixture over yams, spreading lightly. Scatter with garlic scapes, if using. Tuck caramelized garlic throughout top of tart and scatter with crumbled goat’s cheese and fresh thyme. Sprinkle with a few pinches of salt and pepper. Place on a baking sheet and bake in oven for 20 to 25 minutes or until firm.
- Remove and serve warm or at room temperature with a crisp salad.
Drink Pairings
BOURBON CARAMEL PUMPKIN TART
Ingredients
Serves 10
CRUST:
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) fine cornmeal
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine salt
½ cup (125 ml) cold unsalted butter, diced, plus extra for greasing
1 large egg
BOURBON CARAMEL:
½ cup (125 ml) light brown sugar
1 tbsp (15 ml) water
2 tbsp (30 ml) unsalted butter
½ tsp (2 ml) salt
1 cup (250 ml) whipping cream
¼ cup (60 ml) bourbon
PUMPKIN CUSTARD FILLING:
4 oz (125 g) plain cream cheese
⅓ cup (75 ml) light brown sugar
1 large egg
1 large egg yolk
¾ cup (175 ml) pumpkin purée
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground nutmeg
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) fine salt
½ cup (125 ml) half and half cream
¼ cup (60 ml) toasted, salted pumpkin seeds
2 tbsp (30 ml) toasted pine nuts
sweetened whipped cream (optional)
Instructions
- To make CRUST: In a food processor pulse together flour, cornmeal, icing sugar and salt. Scatter 1⁄2 cup (125 ml) cubed butter over dry ingredients and pulse until butter is coarsely incorporated, 3 or 4 pulses. Add egg and continue to pulse until dough clumps together. Turn dough out onto a work surface and lightly knead just to incorporating ingredients. Gather into a ball, wrap with plastic wrap or place in a tightly sealed plastic bag and refrigerate at least 2 hours.
- Lightly grease a high-sided 9-in (23cm) tart pan with removable bottom and set aside. Roll out chilled dough on lightly floured piece of parchment paper into a 13-in (33 cm) round, lifting and turning dough occasionally to ensure it doesn't stick. Turn dough into prepared tart pan and press into pan. Trim overhang, seal any cracks with extra trimmed dough and pierce crust all over with fork. Freeze for at least 1 hour.
- Preheat oven to 375 F (190 C). Press a piece of tin foil tightly against tart shell and bake in middle of oven for 20 minutes. Carefully remove foil. If shell puffs, press down gently with back of a spoon. Bake another 10 minutes until shell is firm and edges are tinged golden brown. Transfer to a wire rack and let cool, 30 minutes. Keep oven on.
- Make BOURBON CARAMEL: In a medium- sized saucepan, stir together brown sugar, water, butter and salt over medium heat. Stir continuously until sugar melts and mixture begins to darken, 5 minutes. Slowly whisk in whipping cream, taking care as mixture will bubble up. Simmer, whisking occasionally, until smooth and very thick, 10 to 15 minutes. Whisk in bourbon and bring back to a simmer, whisking occasionally, until very thick again, another 4 to 5 minutes. Remove from heat and transfer to a heatproof bowl. Pour 1⁄3 cup (75 ml) caramel over bottom of cooled crust, setting remaining caramel aside at room temperature. Spread into an even layer over crust. Refrigerate for 15 minutes, allowing caramel to set.
- To make FILLING: In a stand mixer fitted with paddle attachment, beat together cream cheese and 1⁄3 cup (75 ml) brown sugar on medium speed until light and fluffy, 2 minutes. Add egg and egg yolk, beating until well combined. Add pumpkin purée, cinnamon, cardamom, nutmeg, ginger, salt and cream. Mix until thoroughly combined. Place tart pan containing cooled crust on a baking sheet and slowly pour filling over caramel layer. Bake until filling has puffed slightly, 30 to 35 minutes. Place tart pan on a wire rack and allow tart to cool completely.
- In a small bowl stir together pumpkin seeds and pine nuts.
- Pour remaining caramel over pumpkin custard and spread evenly with a spatula. If caramel is too stiff, warm gently in a saucepan over medium-low or microwave in 10 seconds bursts, stirring between each, until pourable. Sprinkle pumpkin seed mix around edge of tart and refrigerate until caramel is firm, a minimum of 4 hours, up to 24 hours.
- When ready to serve, unmould tart from pan and transfer to a serving platter. Cut and serve chilled.
Drink Pairings
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
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
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.
Drink Pairings
APRICOT-ALMOND PASTRY SLICES
Ingredients
Serves 10 to 12
PASTRY:
¾ cup (175 ml) cold, unsalted butter
2¼ cups (560 ml) all-purpose flour, sifted
¼ cup (60 ml) granulated sugar
½ tsp (2 ml) salt
¼ tsp (1 ml) baking powder
4 to 6 tbsp (60 to 90 ml) ice water
1 tbsp (15 ml) apple cider vinegar
1 egg, whisked
FILLING:
4 cups (1 L) fresh apricots, halved and pitted
⅓ cup (75 ml) fresh orange juice
½ cup (125 ml) apricot preserves
¼ cup (60 ml) light brown sugar
1 tbsp (15 ml) unsalted butter
½ lemon, zest only
2 tsp (10 ml) tapioca starch or cornstarch
¼ tsp (1 ml) almond extract
1 cup (250 ml) sliced almonds, toasted
TOPPING:
½ cup (125 ml) sifted icing sugar
1 to 2 tbsp (15 to 30 ml) whole milk or cream
½ tsp (2 ml) vanilla
Instructions
- To make PASTRY: Cut butter into cubes and freeze for 30 minutes. In a large zip-lock bag combine flour, granulated sugar, salt and baking powder. Stir and freeze, at least 30 minutes. Place ice-cold flour in food processor with metal blade. Add two thirds of frozen butter and pulse until mixture resembles coarse meal. Add remaining butter and pulse until frozen butter is the size of small peas. Add 4 tbsp (60 ml) ice water and vinegar and pulse a few times. If mixture does not hold together when pinched, add remaining water. Turn dough out onto a clean work surface and gather it together. Flatten slightly into a large disk. Tightly seal in plastic wrap and refrigerate for 2 hours or preferably overnight. Can be refrigerated for several days.
- In a medium-sized saucepan combine FILLING ingredients except for tapioca starch, almond extract and almonds. Stir gently over medium heat for about 10 minutes or until apricots are very soft. Remove from heat. Sprinkle with starch, almond extract and three quarters of the sliced almonds. Stir in and set aside to cool. Can be made day ahead, if desired. Cover and refrigerate.
- To make pie, preheat oven to 375 F (185 C). Line a baking sheet with parchment paper. On a lightly floured surface, using a floured rolling pin, roll dough into a 12 x 18-in (30 x 45 cm) rectangle. Trim to 11 x 16-in (28 x 40 cm).
- Using a long thin spatula, transfer pastry to lined baking sheet. Turn baking sheet so long side is facing you. Brush edges of pastry with whisked egg. Spread filling evenly over bottom half of long side leaving a ½-in (1.25 cm) border. Fold top horizontal half over filling towards you. Press edges of pastry to seal. Press lightly along edges with tines of a fork to secure. Brush entire surface with remaining egg. Using a paring knife, slash surface with 5 small steam vents.
- Bake in centre of preheated oven for 45 to 55 minutes or until golden brown. Transfer baking sheet to rack to cool.
- In a measuring cup, combine TOPPING ingredients. Stir until smooth, adding just enough milk to make it pourable but not too runny. Drizzle in a zigzag pattern over top and sprinkle with remaining toasted almonds. Let rest and settle for about 2 hours before slicing and serving. Best eaten at room temperature day it’s made.
Drink Pairings
ASIAN-INSPIRED CHICKEN BURGER WITH SRIRACHA MAYO AND SESAME SLAW
Ingredients
Serves 4
1 lb (500 g) ground chicken (50/50 white and dark meat)
½ cup (125 ml) Japanese panko breadcrumbs
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) minced ginger
1 tbsp (15 ml) hoisin sauce
1 tbsp (15 ml) soy sauce
2 tsp (10 ml) sesame oil
1 lg egg, lightly beaten
3 green onions, finely chopped
2 tbsp (30 ml) finely chopped cilantro
salt and freshly ground black pepper
hamburger buns
SRIRACHA GARLIC AIOLI:
1 garlic clove, finely grated
1 cup (250 ml) mayonnaise
3 tbsp (45 ml) sriracha
2 tbsp (30 ml) lemon juice
salt and freshly ground black pepper
ASIAN SESAME SLAW:
1 to 3-inch (7.5 cm) piece ginger, grated fine
½ cup (125 ml) rice wine vinegar
1 tbsp (15 ml) soy sauce
1 lime, juiced
2 tbsp (30 ml) sesame oil
2 tbsp (30 ml) honey
1 tbsp (15 ml) sriracha or garlic chili paste
½ head Napa cabbage, cut into fine 2-inch (5 cm) long shreds
1 red bell pepper, fine julienne into 2-inch (5 cm) lengths
1 lg carrot, finely shredded
1 serrano chili, seeded and finely minced
3 green onions, finely chopped on the bias
2 tbsp (30 ml) finely chopped cilantro
2 tbsp (30 ml) finely chopped mint leaves
½ tsp (2 ml) ground black pepper
2 tbsp (30 ml) toasted sesame seeds
Instructions
- In a large mixing bowl combine all the ingredients until mixed well, being careful not to overwork the mixture. Cover and refrigerate 15 minutes. Divide and form the mixture into 8 X 3-inch (7.5 cm) diameter patties.
- Heat a grill pan or barbecue over medium-high heat. Lightly grease grill and add patties, cooking 4 minutes per side. Meanwhile toast hamburger buns. Slice horizontally and spread a dollop of Sriracha Garlic Aioli to the bottom and top of each bun. Add a patty and top with some of the Asian slaw. Cover with top bun and toothpick to hold.
- To make SRIRACHA GARLIC AIOLI: Combine all ingredients until well blended. Cover and refrigerate until ready to use. This can be made 1 day ahead.
- To make ASIAN SESAME SLAW: In a mixing bowl, combine ginger, rice wine vinegar, soy sauce, lime juice, sesame oil, honey and sriracha. Whisk until well blended. Toss together remaining ingredients and combine with dressing until well coated. Let sit 10 minutes before serving.
Drink Pairings
BRAISED RABBIT WITH MUSTARD SAUCE AND SPRING SUCCOTASH
Ingredients
Serves 4
BRAISED RABBIT WITH MUSTARD SAUCE:
3 lb (1.5 kg) whole rabbit, cut into 6 pieces
1½ tsp (7 ml) salt
1 tsp (5 ml) black pepper
3 to 4 tbsp (45 to 60 ml) vegetable oil
2 medium-sized yellow onions, finely chopped
2 medium-sized carrots, peeled, finely chopped
3 large garlic cloves, roughly chopped
8 sprigs fresh thyme
2 bay leaves
1 tbsp (15 ml) finely chopped fresh rosemary
2 cups (500 ml) dry white wine
1¾ cups (475 ml) chicken broth or stock, heated
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) whole-grain mustard
4 tbsp (60 ml) cold, unsalted butter, diced
SPRING SUCCOTASH:
extra-virgin olive oil, to grease pan
½ red onion, finely diced
¼ cup (60 ml) white wine
1 cup (250 ml) chicken broth or stock
½ bunch asparagus, trimmed and cut into small pieces
½ cup (125 ml) fava beans, peeled, or edamame beans
1 cup (250 ml) canned chickpeas, rinsed and drained
1 cup (250 ml) sweet green peas
4 green onions, trimmed and sliced
2 tbsp (30 ml) chopped Italian parsley
6 sprigs fresh basil, stemmed and leaves torn
2 sprigs fresh tarragon, stemmed and leaves removed
1 lemon, zest and juice
salt and freshly ground pepper, to taste
Instructions
- Rinse rabbit and trim fat. Pat dry. Season with salt and pepper.
- Preheat oven to 350 F (180 C). Heat a large, heavy-bottomed frying pan over medium-high heat until hot. Add 3 tbsp (45 ml) oil to pan and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a roasting pan large enough to hold pieces in a snug, but single layer. Repeat with remaining rabbit.
- In the same frying pan, sweat onions, carrots and garlic until softened. Add thyme and bay leaves. Deglaze pan with white wine, stirring up the brown bits from bottom of pan. Bring to a boil. Pour mixture over rabbit. Pour heated chicken broth over top. Cover with tight-fitting lid and bake for 45 to 55 minutes.
- While rabbit cooks, make Spring Succotash. Add a little oil to a 12-in (30 cm) heavy-bottomed saucepan and place over medium-high heat. Add onion and sweat for 2 to 3 minutes until softened. Do not brown. Deglaze with white wine and boil vigorously until reduced by half. Add chicken broth or stock.
- Add asparagus, fava beans, chickpeas and sweet peas. Cook through, about 3 to 4 minutes. Once liquid is reduced as desired, add green onions, herbs, lemon zest and juice and a splash of olive oil. Add salt and pepper to taste. Refrigerate until ready to serve.
- When rabbit is fork tender, remove from oven and set aside. In a medium-sized saucepan, sweat rosemary in 1 tbsp (15 ml) oil for 1 minute. Strain the braising liquid from rabbit into saucepan and simmer, until reduced by half. Whisk in mustard until blended. Whisk in butter, a little at a time, until smooth. Remove from heat.
- To serve, divide succotash among serving plates. Top with carved rabbit slices and dollop mustard sauce over rabbit.
Drink Pairings
BEETROOT MOUSSE WITH SPRING VEGETABLE ESCABECHE
Ingredients
Serves
BEETROOT MOUSSE:
1 lb (500 g) + 1 red beets, divided
½ cup (125 ml) cold water
4 tsp (20 ml) unflavoured gelatin
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) apple jelly
1¼ cup (300 ml) Beaujolais red wine
2 tbsp (30 ml) olive oil
½ cup (125 ml) finely grated Parmesan
3 tbsp (45 ml) prepared horseradish
salt and freshly ground black pepper, to taste
ESCABECHE:
⅔ cup (150 ml) grape seed or vegetable oil
⅓ cup (75 ml) white wine vinegar
1 garlic clove, crushed
1 fresh thyme sprig
1 medium golden beet or candy cane beet, thinly sliced
1 large watermelon radish, thinly sliced
1 medium turnip, thinly sliced
watercress or baby arugula, for garnish
Instructions
- Line a 9 x 5-in (2 L) loaf pan with a layer of plastic wrap, then a layer of parchment paper. Set aside.
- Place red beets in large saucepan and cover with 2-in (5 cm) cold water. Slowly bring to a boil over medium-high heat. Reduce heat to medium-low and simmer beets until tender and a knife pierces easily. Drain beets and set aside until cool enough to handle. Peel and roughly chop all but one red beet.
- In a small bowl sprinkle gelatin over ½ cup (125 ml) cold water and allow to bloom for 10 minutes.
- In a large frying pan, melt butter over medium heat. Add chopped beets, red wine vinegar and apple jelly and cook, stirring occasionally, for 2 minutes. Add red wine and simmer until reduced by half, about 8 to 10 minutes. Transfer mixture to blender along with gelatin and blend until smooth. Add olive oil, Parmesan and horseradish. Blend again until well incorporated and smooth. Season to taste with salt and pepper. Pour mixture into prepared pan and refrigerate until set, about 6 hours.
- To make ESCABECHE: In a saucepan over low heat, warm grape seed oil, white wine vinegar, garlic and thyme. Once warmed, stir in golden beet, radish and turnip slices. Remove from heat and allow to cool to room temperature. While waiting to cool, thinly slice remaining 1 red beet and rinse well under cold water. Add red beet slices along with a good pinch of salt and toss to coat all vegetables well in marinade.
- To serve, unmould mousse terrine with help of plastic wrap and slice into ½-in (1.25 cm) slices. Arrange on serving plates and garnish with some of the drained escabeche vegetables and a few pieces of watercress or arugula, if desired. Serve immediately.
Drink Pairings
BARLEY SALAD WITH HERBED LEMON VINAIGRETTE
Ingredients
Serves 6
BARLEY SALAD:
3 cups (750 ml) water
½ cup (125 ml) pearl barley
1 tsp (5 ml) sea salt
2 celery stalks, cut into ¼-in (0.5 cm) dice
2 to 3 green onions, finely chopped
1 small red bell pepper, seeded, cut into ¼-in (0.5 cm) dice
1 Granny Smith apple, peel on, cored, chopped into ½-in (1 cm) dice
1 pomegranate, seeded (optional)
½ cup (125 ml) dried Turkish figs, chopped
2 tbsp (30 ml) finely chopped flat-leaf parsley
1 tbsp (15 ml) finely chopped fresh tarragon
1 tbsp (15 ml) finely chopped fresh dill
1 tbsp (15 ml) finely chopped fresh mint
HERBED LEMON VINAIGRETTE:
1 lemon, zest and juice
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) pure maple syrup
salt and freshly ground black pepper, to taste
Instructions
- In a saucepan bring water, barley and salt to a boil. Reduce heat to simmer, cover and cook until barley is tender but still chewy, 30 minutes. Remove from heat and let sit 5 minutes. Drain remaining liquid and transfer to a serving bowl.
- Add remaining salad ingredients to barley, including pomegranate seeds if using, set aside
- To make HERBED LEMON VINAIGRETTE: Finely grate lemon zest to yield about 2 tsp (10 ml) zest. In a small bowl, whisk together zest, lemon juice, oil, Dijon and maple syrup. Season with salt and pepper.
- Drizzle salad with vinaigrette and toss to mix.