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
CAPPUCCINO SHORTBREAD WITH CHOCOLATE
Ingredients
Serves 36 cookies
4 tsp (20 ml) instant coffee
1 cup (250 ml) butter, softened
½ cup (125 ml) sugar
½ tsp (2 ml) vanilla
1¾ cups (425 ml) all-purpose flour
¼ cup (60 ml) cornstarch
¼ lb (125 g) semi-sweet chocolate
Instructions
- Preheat oven to 325 F (160 C). Grind instant coffee finely in a mortar and pestle. With an electric mixer, beat butter, sugar and coffee together until fluffy. Add vanilla. Slowly beat in dry ingredients and mix until well incorporated.
- Using about 1 tbsp (15 ml) sized dollop, form between palms of both hands into bean shapes. Place on a parchment-lined baking sheet and score lightly down the back of each cookie with a thick knife edge. Bake for about 15 minutes, or until edges just start to brown. Remove and allow to cool on a rack.
- Melt chocolate and dip end of cookie. Place on a cookie sheet lined with wax paper and set in the freezer for about 5 minutes to set the chocolate.
Drink Pairings
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
ARTICHOKE, ASPARAGUS AND PEA RISOTTO
Ingredients
Serves 4 to 6
½ lb (250 g) asparagus, trimmed and cut into 1-in (2.5 cm) pieces
1 cup (250 ml) frozen baby peas
2 large trimmed artichoke hearts, soaked in lemon water and cut into small wedges
4 tbsp (60 ml) unsalted butter, divided
½ cup (125 ml) finely chopped shallots
1 lemon, zest and juice only
2 cups (500 ml) Italian Arborio rice
1 cup (250 ml) dry white wine
6 cups (1.5 L) chicken stock, kept hot
¼ cup (60 ml) fresh grated Parmesan
sea salt and freshly ground pepper, to taste
Instructions
- Bring a small saucepan of water to a boil and add asparagus to blanch, 1 to 2 minutes, until tender but still firm. Drain and set aside. Repeat with peas. Drain and set aside. Repeat with artichoke hearts and set aside.
- Heat 3 tbsp (45 ml) of the butter in a large skillet or saucepan. When butter starts to foam, add the shallots and sauté until they start to colour, 3 to 4 minutes. Add the lemon zest, juice and rice and stir until the grains are well coated, about 1 minute. Add wine and stir until almost reduced. Add about ½ cup (125 ml) of hot stock, or just enough to barely cover rice. Cook, stirring, until liquid has almost been absorbed. Continue adding stock and repeat cooking, for about 15 minutes. The rice should be tender but still a bit firm.
- Add reserved asparagus, peas and artichoke hearts, and season to taste with salt and pepper. Add remaining butter and the cheese. Mix quickly for 1 to 2 minutes until butter and cheese have melted and been absorbed. Taste and adjust seasoning. Serve immediately with additional grated Parmesan.
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
BLACK FOREST CUPCAKES WITH KIRSCH CHERRIES
Ingredients
Serves 24 cupcakes
CUPCAKES:
2 cups (500 ml) granulated sugar
1 cup (250 ml) all-purpose flour
¾ cup (180 ml) cake and pastry flour
¾ cup (180 ml) unsweetened cocoa
1½ tsp (7 ml) baking powder
1½ tsp (7 ml) baking soda
1 tsp (5 ml) kosher salt
1 cup (250 ml) milk
½ cup (125 ml) melted butter, plus extra for greasing pans
2 whole eggs, whisked
2 tsp (10 ml) kirsch
1 cup (250 ml) boiling water
MARINATED CHERRIES:
1 cup (250 ml) fresh cherries, pitted
¼ cup (60 ml) granulated sugar
2 tsp (10 ml) kirsch
CHANTILLY CREAM:
1 cup (250 ml) whipping cream
¼ cup (60 ml) granulated sugar
¼ vanilla bean, seeds scraped
Instructions
- Preheat oven to 350 F (180 C). Line 2 muffin tins with paper liners or generously grease muffin tins with butter.
- To make CUPCAKES: In a large bowl, combine sugar, flours, cocoa, baking powder, baking soda, and salt. Sift together to blend.
- In a separate bowl, combine milk, melted butter, eggs and kirsch. Whisk until combined.
- Whisk milk mixture into dry ingredients until no lumps remain. Gradually whisk in boiling water until blended.
- Ladle equal amounts into prepared muffin tins, each about ¾ full. Bake for 15 to 20 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Rotate pans halfway through baking. Once done, remove from oven and thoroughly cool in tins on a rack before removing.
- While cupcakes are baking, place cherries in a bowl with sugar and kirsch. (You should have at least 24 cherries.) Stir to evenly blend. Marinate at room temperature for 1 hour or refrigerate overnight.
- Drain juice from cherries into a small, heavy-bottomed saucepan, reserving cherries. Gently boil juice over medium heat, reducing it to a syrupy consistency, about five to ten minutes. Remove from the heat and set aside to cool.
- To make CHANTILLY CREAM: In an electric stand mixer fitted with a wire whisk, beat whipping cream in a chilled bowl until soft peaks begin to form. Gradually beat in sugar and vanilla seeds until medium peaks form.
- Drizzle cooled cherry syrup over whipped cream and gently stir together, creating swirls of cherry syrup in cream.
- Pipe or dollop cherry cream onto each cupcake and garnish with a reserved, marinated cherry.
Drink Pairings
ASPARAGUS SALAD
Ingredients
Serves 4
¾ cup (175 ml) fresh orange juice, strained
1 tbsp (15 ml) white balsamic vinegar
1 tsp (5 ml) orange zest, cut into long, thin ribbons
1 tsp (5 ml) minced shallot
1 tbsp (15 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
16 fresh asparagus spears, trimmed
1 tsp (5 ml) kosher salt
1 medium-sized green zucchini
2 seedless oranges, peeled and segmented
micro greens for garnish
Instructions
- To make dressing, in a small saucepan, bring orange juice to a boil over mediumhigh heat. Cook until reduced by half, about 8 to 10 minutes. Transfer juice to a medium-sized bowl and cool completely. Add balsamic vinegar, zest and shallots. Drizzle olive oil, whisking continually until smooth. Season with salt and pepper, to taste. Refrigerate until chilled.
- Fill a large bowl with water and ice cubes and set aside. To blanch asparagus, bring a medium-sized saucepan with water to a boil. Add kosher salt, then asparagus. When water returns to a boil, cook for 1 minute. Remove asparagus from saucepan and place in ice water. Cool completely in water, then pat spears dry. Refrigerate in a large dish until ready to serve.
- Wash and dry zucchini. Using a vegetable peeler or mandoline, cut very thinly and add to asparagus in refrigerator.
- When ready to serve salad, place 4 asparagus spears (whole or cut up) and some zucchini slices on each plate. Add orange segments and micro greens and drizzle with vinaigrette. Serve immediately.
Drink Pairings
APRICOT ALMOND BUTTER BARS
Ingredients
Serves 16 large bars
2 cups (500 ml) large flake, old-fashioned rolled oats
½ cup (125 ml) slivered almonds
½ cup (125 ml) coarsely chopped hazelnuts
2 tbsp (30 ml) each flaxseeds, sesame seeds
2 cups (500 ml) unsweetened puffed whole grain cereal
⅔ cup (150 ml) dried currants
⅔ cup (150 ml) chopped dried apricots
½ cup (125 ml) chopped seedless raisins
½ cup (125 ml) creamy almond butter
⅓ cup (75 ml) light brown sugar
½ cup (125 ml) honey
1 tsp (5 ml) vanilla extract
½ tsp (2 ml) fine sea salt
Instructions
- Position baking rack in centre of oven. Preheat to 350 F (180 C). Butter a 9 x 13-in (3.5 L) baking pan. Set aside.
- In a large mixing bowl, combine oats, almonds, hazelnuts, flaxseeds and sesame seeds. Spread evenly over a large baking sheet. Bake until oats are lightly golden and nuts are fragrant, 8 to 10 minutes, stirring to mix halfway through. Transfer to a large mixing bowl to cool. Add puffed cereal, currants, apricots and raisins. Toss to combine.
- In a medium-sized saucepan, combine almond butter, brown sugar, honey, vanilla and salt. Heat over medium-low, stirring frequently, until mixture is emulsified and bubbling slightly, 5 minutes.
- Immediately pour mixture over dry ingredients and mix well to coat. Transfer to buttered baking pan. Coat hands with canola oil or butter and press mixture down firmly, making an even layer. Refrigerate uncovered until firm, about 1 hour. Cut into bars.
Drink Pairings
BISON TENDERLOIN WITH SEASONAL VEGETABLES
Ingredients
Serves 4
YAM PURÉE:
1 lb (500 ml) yams or sweet potatoes
2 tbsp (30 ml) butter
3 tbsp (45 ml) whipping cream
⅛ tsp (0.5 ml) smoked paprika
¼ tsp (1 ml) salt
1 pinch of cayenne
GINGER AND MAPLE SYRUP-GLAZED HEIRLOOM CARROTS:
1 lb (500 g) baby heirloom carrots
½ tbsp (7 ml) olive oil
¼ tsp (1 ml) sea salt
1 tbsp (15 ml) butter
1 tsp (5 ml) finely minced peeled ginger root
½ tbsp (7 ml) pure maple syrup
BISON TENDERLOIN:
6 tbsp (90 ml) butter, softened
1 garlic clove, finely minced
1 tsp (5 ml) each finely chopped fresh tarragon, chives and thyme
2 tsp (10 ml) fine sea salt
1 tsp (5 ml) freshly ground black pepper
4 x 8 oz (1 kg) bison fillets, each 1½-in (4 cm) thick
2 tbsp (30 ml) canola oil
SAUTÉED BRUSSELS SPROUTS LEAVES:
1 lb (500 ml) large Brussels sprouts
1 tbsp (15 ml) olive oil
¼ cup (60 ml) chopped shallots
1 tsp (5 ml) chopped fresh thyme leaves
salt and freshly ground black pepper
Instructions
- To make the YAM PURÉE: Preheat oven to 400 F (200 C). Place rack in middle of oven and line a baking pan with foil. Prick potatoes all over with a fork. Place in prepared baking dish and bake until tender, about 1 hour.
- When cool enough to handle, peel skin and remove any eyes. Cut into 2-in (5 cm) pieces, place in a mixing bowl with remaining Purée ingredients. Whip with an electric mixer until smooth. Cover and set aside. Purée can be made ahead and reheated.
- Increase oven temperature to 475 F (240 C). Toss carrots with olive oil and sea salt until evenly coated. Place on a baking sheet lined with parchment paper or foil. Roast for 10 minutes.
- Heat butter, ginger and maple syrup in a small saucepan. Mix well. Drizzle over carrots on baking sheet and stir to coat. Return carrots to oven and roast another 8 minutes or until golden brown and tender. Remove from oven, cover and set aside to keep warm.
- Reduce oven temperature to 350F (180C). In a small bowl make a herbed butter, mixing together butter, garlic, tarragon, chives and thyme. Season with salt and pepper. Cover with plastic wrap and chill until ready to serve.
- Mix together sea salt and pepper. Rub mixture on bison fillets to season. Heat oil in a large ovenproof frying pan over high heat. Add fillets and sear, 2 minutes per side. Transfer pan to oven and cook, 5 minutes for rare, 7 minutes for medium- rare. Remove and cover loosely with foil. Allow to rest 8 minutes before serving. Garnish fillets with flaked sea or coarse salt.
- While tenderloin is resting, prepare sprouts. Rinse and drain and cut about 1⁄4-in (1 ml) off stem end of each. Then begin peeling leaves. Discard cores. Rinse leaves in cold water and drain well, set aside.
- Place a large frying pan over medium-high heat. When hot, add oil, shallots, sprout leaves and thyme. Stir until leaves are bright green and slightly wilted but still crunchy, 3 minutes. Add salt and pepper to taste.
- Serve tenderloin with YamPurée, GlazedCarrots, Sautéed Sprouts and a generous dollop of Herbed Butter on tenderloins.
Drink Pairings
BRAISED LENTIL-STUFFED YAMS
Ingredients
Serves 4
4 medium-sized jewel yams
2 tbsp (30 ml) extra-virgin olive oil
1 medium-sized yellow onion, diced
2 garlic cloves, minced
1 sprig fresh thyme
2 cups (500 ml) black beluga lentils
2 cups (500 ml) vegetable broth
1½ cups (375 ml) crisp white wine
1 tsp (5 ml) ground cumin
3 cups (750 ml) baby spinach, baby kale or baby chard
salt and pepper, to taste
⅓ cup (75 ml) crumbled sheep’s milk feta
⅓ cup (75 ml) chopped, salted, roasted pistachios
2 tsp (10 ml) toasted sesame seeds
ground sumac, chopped flat-leaf parsley and finely grated lemon zest, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Prick each yam a few times with a fork and place on a baking sheet. Bake until yam skins start to wrinkle and a knife easily pierces through flesh, about 35 to 50 minutes. Cooking time will vary depending on size of yams.
- Meanwhile, prepare lentils. In a large saucepan, warm olive oil over medium heat. Add onion and cook until translucent and softened, about 5 minutes. Add garlic and thyme and continue to cook another minute.
- Stir in lentils, then add broth, white wine and cumin. Stirring occasionally, bring lentil mixture to a simmer. Reduce heat to low, cover and cook, stirring occasionally, until lentils are tender, about 35 to 40 minutes.
- Strain and discard any extra cooking liquid. Return lentils to cooking pot, remove from heat, discard thyme stem and stir baby spinach (or kale, or chard) into warm lentil mixture, allowing spinach to wilt slightly. Season to taste with salt and pepper.
- When ready to serve, slice each yam along top lengthwise. Open and stuff with warm lentil mixture before topping with a sprinkle of feta, pistachios and sesame seeds. For an extra flourish and seasoning, garnish with a pinch of sumac, chopped parsley and lemon zest, if desired. Serve warm as a light meal or a hearty side dish.