Rhubarb, Beet & Ginger Soup
This menu is perfect for backyard entertaining or packing up to take on the go!Ingredients
Serves 6 to 8. Makes 1.5 litres.
2 tbsp (30 ml) olive oil
1 large red onion, roughly chopped
3 garlic cloves, chopped
1 tsp (5 ml) finely grated fresh ginger
2 tsp (10 ml) ground cumin
1 tsp (5 ml) ground ginger
1½ lbs (750 g) beets, peeled, chopped into small pieces
½ lb (250 g) rhubarb, trimmed, roughly chopped
4 cups (1 L) water, approximately
½ cup (125 ml) semi-sweet white wine
1½ tsp (7.5 ml) fine sea salt, or to taste
freshly ground black pepper, to taste
whipping cream, to serve (optional)
¼ cup (60 ml) fresh dill, finely chopped, to serve
Instructions
- In a large heavy-bottomed saucepan, heat oil over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, fresh ginger, cumin and ground ginger and cook for 2 minutes. Add beets and rhubarb. Stir well to combine. Add water, wine, salt and pepper, to taste. Bring to a boil, partially cover and reduce heat to medium-low. Simmer mixture, stirring from time to time, until beets are meltingly tender, about 30 to 45 minutes. Remove from heat and allow to cool slightly.
- Using a handheld blender, purée soup until completely smooth and season to taste. Add more water if soup is too thick.
- Transfer soup to a portable serving container or thermos and pack into a picnic basket. To serve, divide soup between 6 to 8 small cups and top with a swirl of whipping cream and a sprinkling of dill.
Drink Pairings
Chicken Pan Bagnat
This menu is perfect for backyard entertaining or packing up to take on the go!Ingredients
Serves 6 to 8
4 demi baguettes, halved lengthwise
½ cup (125 ml) basil pesto
16 large basil leaves (4 per sandwich)
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) balsamic vinegar
⅓ cup + 1 tbsp (90 ml) extra-virgin olive oil
¾ cup (180 ml) jarred coarsely chopped, pitted niçoise or other oil-cured olives
1 whole roasted red pepper, cut into thin strips
¼ small red onion, thinly sliced, rinsed, patted dry
⅓ cup (75 ml) finely chopped Italian parsley, divided
¼ cup (60 ml) capers, rinsed, patted dry, chopped
sea salt and freshly ground black pepper, to taste
1 lb (454 g) boneless skinless chicken breast, poached*, cooled, thinly sliced
1 x ½ lb (250 g) Fior di Latte** ball, sliced into 16 pieces
Instructions
- Hollow out a trough in bottom half of each baguette to create a bed for filling. Brush each with pesto and line with 4 basil leaves.
- In a medium mixing bowl, combine lemon juice, balsamic vinegar and olive oil. Add olives, roasted red pepper, onion, half the parsley and capers. Toss well to combine and season with salt and pepper to taste. Spoon filling onto bread, heaping it and packing it into trough.
- Layer chicken over mixture, then finish with Fior di Latte slices. Season again, sprinkle with parsley and a drizzle of olive oil. Top with remaining bread halves and wrap sandwiches well in foil. Refrigerate for at least 1 hour and up to 4 hours before packing into picnic basket.
- To serve, cut sandwiches into halves or thirds.
- * To poach chicken: Place chicken breasts in a medium saucepan and cover with 4 cups (1 L) cold water. Add 1 tbsp (15 ml) fine sea salt and place pan over medium-high heat. Bring water just to a boil. Flip chicken over and immediately remove from heat. Cover pan with a tight fitting lid and allow chicken to poach for 8 to 10 minutes. To test for doneness, insert an instant-read thermometer into chicken; it should read 160 F (70 C). Remove chicken from poaching liquid and let it cool completely before slicing.
- ** Italian soft cheese
Drink Pairings
Spring Risotto
Life can be hard, making dinner shouldn’t be! These are very simple spring meals.Ingredients
Serves 4
1 handful spinach, blanched
3 to 4 cups (750 ml to 1 L) chicken or vegetable stock
2 leeks, white parts only
4 bunches maitake* mushroom, bottoms trimmed
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
¼ cup (60 ml) butter, divided
2 cups (500 ml) Arborio rice
¼ cup (60 ml) white wine
1 x 7 oz (200 ml) jar pesto
4 oz (125 g) Parmigiano-Reggiano, finely grated, plus more for garnish
Instructions
- Blend spinach with just enough stock to make a smooth purée. Set aside for later.
- In a medium saucepan, bring stock to a boil. Reduce heat to low and keep warm.
- To clean leeks, slice in half lengthwise. Run under tap, spreading layers out to clean between. Cut into 1-in (2.5 cm) slices.
- Preheat oven to 375 F (190 C). Place mushroom bunches on parchment-lined baking sheet. Drizzle with 2 tbsp (30 ml) oil and season with salt and pepper. Roast in oven until golden brown and cooked through, about 15 minutes.
- In a large shallow saucepan, add 2 tbsp (30 ml) oil and 1 tbsp (15 ml) butter over medium heat. Reduce heat to low and add leeks. Season to taste with salt and pepper and cover with lid. Slowly cook for 15 minutes, stirring occasionally, or until leeks are soft. Remove lid and turn up heat to medium-high. Cook, stirring constantly, until all liquid has evaporated, taking care not to brown leeks.
- Add rice and stir until all rice is coated with fat. Add white wine and cook until completely absorbed.
- Reduce heat to medium-low, add a ladle of hot stock and stir to combine. Stir frequently. Once stock has absorbed, add another ladle of stock and continue cooking, stirring frequently. Repeat this until rice is just cooked; it should be tender but not soggy. If more liquid is needed, use hot water.
- Turn off stove. Mix in pesto, butter and cheese. Add reserved spinach purée and stir until combined. Add more stock or water if needed, to loosen risotto.
- Divide between 4 bowls. Place a mushroom on each serving and garnish with more cheese.
- *Substitute maitake mushroom for oyster mushroom as desired.
Drink Pairings
Chicken & Asparagus Bake
Life can be hard, making dinner shouldn’t be! These are very simple spring meals.Ingredients
Serves 3 to 4
3 garlic cloves, roughly chopped
2 tsp (10 ml) chicken bouillon paste
3 tbsp (45 ml) extra-virgin olive oil, divided
4 sprigs thyme, leaves only
2 sprigs oregano, leaves only
2 lemons
3 to 4 boneless, skinless chicken breasts
2 tbsp (30 ml) butter, melted
salt and pepper, to taste
¼ cup dry white wine
2 bunches asparagus, trimmed
1½ oz (45 g) Garlic & Fine Herbs Boursin, room temperature
Instructions
- In a medium-sized bowl, mix garlic, bouillon paste, 1 tbsp (15 ml) olive oil, thyme, oregano and zest and juice of 1 lemon. Add chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours.
- Preheat oven to 375 F (190 C). Coat an oven-safe baking dish with remaining olive oil and add chicken breasts. Drizzle with melted butter, season with salt and pepper. Pour wine into bottom of dish. Bake chicken for 15 minutes.
- Cut remaining lemon in half. Set half aside for later and slice other half into thin slices. After 15 minutes, add asparagus to dish and toss to coat in cooking juice. Season asparagus with salt and pepper. Spread Boursin over chicken breasts. Add sliced lemon throughout dish and bake for another 10 minutes or until chicken has reached an internal temperature of 165 F (73 C).
- Squeeze remaining lemon juice over chicken before serving.
Drink Pairings
Lemon Daisies
Beautiful and delicious Lemon Daisy tarts for your next spring garden party. Acquesi Asti and Tempo Lemon Mint Gin Smash make great pairings for this dessert.Ingredients
Serves 12 daisies
6 egg yolks
1½ cups (375 ml) sugar
¼ tsp (1 ml) salt
½ cup (125 ml) fresh lemon juice
¼ cup (60 ml) butter
1 tbsp (15 ml) lemon zest (optional)
1 to 2 tbsp (15 to 30 ml) icing sugar, for dusting
12 Daisy Tart Shells, make ahead, recipe follows
2 tsp (10 ml) poppy seeds (optional), for garnish
DAISY TART SHELLS
8 oz (250 g) flour
¼ tsp (1 ml) salt
4 oz (125 g) icing sugar
4 oz (125 g) cold butter, cubed about 1-in (2.5 cm)
2 egg yolks
1 tbsp (15 ml) whipping cream
1 tsp (5 ml) vanilla extract
Instructions
- To make Daisy Tart Shells, in food processor, pulse together flour, salt and icing sugar for 10 seconds. Add cold butter and process until mixture resembles coarse sand.
- In a small bowl, lightly whisk together egg, whipping cream and vanilla extract. With food processor running, slowly add egg mixture until it forms a dough ball.
- Transfer dough to clean surface and flatten slightly to form a disk about 1½‑in (3.75 cm) thick. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Remove dough from refrigerator and allow to rest at room temperature for about 15 minutes. Meanwhile prepare two 12-muffin baking pans as follows: grease 6 alternating muffin cups in each pan, leaving at least 1 empty muffin cup between greased ones.
- Place dough between 2 pieces of parchment paper roughly 15-in to 18-in (38 cm to 46 cm) long. Roll dough to about ¼-in (0.5 cm) thickness. Remove top parchment paper. Using 4-in (10 cm) flower-shaped cookie cutter, cut 6 flowers. Use each pastry flower to line greased muffin cups on 1 baking sheet, arranging petals to slightly fold over top surface of pan like a flower. Lightly press edges and bottom of each flower cup.
- Gather remaining pastry and form into pastry disk about 1½-in (3.75 cm) thick. Repeat previous step to create 6 more flower pastry shells in remaining greased muffin cups.
- Using a fork, poke holes along bottom and sides of pastry in muffin cups. Refrigerate for about 30 minutes.
- Preheat oven to 350 F (180 C). Bake chilled pastry shells until edges of pastry turn golden in colour, about 12 to 15 minutes.
- Remove from oven and allow pastry to cool in pans on wire rack. When cool, gently remove tart shells from pan and store in airtight container at room temperature until ready to use, for up to 2 days.
- For filling, in a medium, heavy-bottomed saucepan, mix egg yolks, sugar, salt and lemon juice. Place over saucepan of simmering water and cook until sugar is melted and mixture starts to thicken. When you see a couple of small bubbles pop on surface (do not wait for full boil), remove from heat, stir vigorously for about 15 seconds.
- Add butter to mixture and continue mixing until fully incorporated. Strain mixture through a fine mesh sieve into a medium bowl. Mix in lemon zest, if using, until well incorporated with lemon curd. Cover surface with plastic wrap. Use another piece of plastic wrap to cover bowl and refrigerate for about 2 hours.
- When ready to assemble, dust icing sugar over prepared Daisy Tart Shells. Spoon and fill tart shells with lemon curd and garnish with poppy seeds, if using, as desired.
Drink Pairings
Seaside Spring Collins
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
1½ oz (45 ml) Sheringham Seaside Gin
½ oz (15 ml) Rose Simple Syrup*
½ oz (15 ml) fresh lemon juice
1 pinch sea salt
3 oz (90 ml) sparkling elderflower water
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, Rose Simple Syrup, lemon juice and salt. Stir to chill and dilute. Strain into a collins glass over cubed ice. Top with sparkling elderflower water. Garnish with lemon peel.
- *To make Rose Simple Syrup, combine ½ cup (125 ml) sugar with ½ cup (125 ml) boiling water and 2 tsp (10 ml) dried rose petals. Stir to dissolve then strain and transfer to a sealed container and refrigerate for up to 2 weeks.
Featuring
Lime Leaf Sour
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
5 lime leaves (save 1 for garnish)
2 x 1-in (2.5 cm) coin of ginger, peeled
1 egg white
2 oz (60 ml) Drumshanbo Gunpowder Irish Gin
¾ oz (22 ml) orgeat (almond syrup)
1 oz (30 ml) lime juice
freshly grated cinnamon, for garnish
1 lime leaf, for garnish
Instructions
- In a cocktail shaker, muddle 4 lime leaves and ginger then combine egg white, gin, orgeat and lime juice. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with freshly grated cinnamon and lime leaf.
Featuring
The Southside
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire Gin
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
7 mint leaves
tip of mint sprig, for garnish
Instructions
- In a cocktail shaker with cubed ice, add gin, lemon juice, Simple Syrup and mint leaves. Shake vigorously and fine strain into a chilled Nick & Nora glass. Garnish with tip of a mint sprig.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
50/50 Martini
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
1½ oz (45 ml) Tanqueray London Dry Gin
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
1 dash orange bitters
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, vermouth and bitters. Stir to chill and dilute. Strain into a chilled martini glass. Garnish with a lemon peel expressed over surface of the cocktail.
Featuring
Pea & Herb Frittata
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
8 large eggs
2 tbsp (30 ml) whipping cream
2 tsp (10 ml) kosher salt
1 tsp (5 ml) freshly ground pepper
2 cups (500 ml) frozen peas, blanched
½ bunch cilantro leaves, roughly chopped
1 bunch dill, chopped
½ bunch parsley leaves, roughly chopped
¼ cup (60 ml) finely chopped chives or green onion
4 oz (125 g) feta, crumbled, divided
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil, divided
1 bunch cherry tomatoes on the vine
pea greens, for garnish
Instructions
- Preheat oven to 350 F (180 C). Beat eggs, cream, salt and pepper. Add peas, cilantro, dill, parsley, chives and 3 oz (90 g) feta. Mix well.
- In an 8-in (20 cm) non-stick oven-safe frying pan, heat butter and 1 tbsp (15 ml) oil over medium heat until butter has melted and is foamy. Swirl it around the pan to coat entire bottom and up sides.
- Pour in egg mixture and cook for 2 minutes until bottom has started to set. Transfer pan to oven and bake for about 20 minutes, until centre of frittata has just set but is still slightly wobbly.
- Place cherry tomatoes on baking tray and drizzle with remaining olive oil. Roast for 10 minutes.
- Transfer frittata to a serving platter. Garnish with roasted tomatoes, pea greens and remaining feta.