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Sakura

This spring, we are taking cocktail inspiration from a classic symbol of the season: cherry blossoms, known as sakura in Japan. This cocktail features Roku Gin. Roku, translating to “six” in Japanese, is made from a distinctive blend of six different Japanese botanicals, including the flowers and leaves of cherry blossom trees. We also used Nakano Umeshu, made from sour plums, as a nod to the beautiful blooms in Vancouver, which are often sour plum trees, not cherry blossoms!

Ingredients

Serves 1

1½ oz (45 ml) Suntory Roku Gin

¾ oz (22 ml) Nakano Umeshu Japanese Plum Wine

¾ oz (22 ml) fresh lemon juice

½ oz (15 ml) Cinnamon Cordial*

dried sour plum and lemon peel, for garnish

Instructions

In a cocktail shaker with cubed ice, combine gin, plum wine, lemon juice and Cinnamon Cordial. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with a dried sour plum and lemon peel.
*For Cinnamon Cordial, in a small saucepan, combine 2 cinnamon sticks with 2 cups (500 ml) water, boil until volume is reduced to 1 cup (250 ml). Remove cinnamon sticks, add 2 cups (500 ml) sugar and simmer to dissolve. Transfer to a clean bottle, allow to cool, seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).

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Cauliflower Shawarma served with Tahini Yogurt Sauce

Light Middle Eastern Fair

Ingredients

Serves 2 to 4

½ cup (125 ml) red wine vinegar

½ cup (125 ml) water

1 tsp (5 ml) salt

1 tsp (5 ml) sugar

½ red onion, sliced

1 cup (250 ml) full fat plain Greek yogurt

2 garlic cloves, minced

½ cup (125 ml) grated cucumber

½ lemon, juice only

¼ cup (60 ml) tahini

½ cup (125 ml) crumbled Macedonian feta

salt and pepper, to taste

1 tsp (5 ml) garlic powder

1 tsp (5 ml) cumin

1 tsp (5 ml) paprika

½ tsp (2.5) coriander

½ tsp (2.5) turmeric

¼ tsp (1 ml) cinnamon

2 tbsp (30 ml) olive oil

1 large head cauliflower, cut into florets

2 to 4 pita wraps

¼ cup (60 ml) golden raisins

2 tbsp (30 ml) pine nuts, toasted

½ cup (125 ml) cilantro, leaves only

Instructions

In a small saucepan, heat red wine vinegar and water over medium-high heat. Add 1 tsp (5 ml) salt and sugar and cook until dissolved. Pour into a heatproof container and add sliced red onions. Set aside for at least 1 hour to pickle.
To make a tahini yogurt sauce, in a small mixing bowl, place yogurt, garlic, cucumber, lemon juice, tahini and feta. Mix to combine and season with salt and pepper to taste. Thin with water as desired for consistency. Refrigerate until ready to serve.
Preheat oven to 400 F (200 C).
In a large mixing bowl, combine garlic powder, cumin, paprika, coriander, turmeric, cinnamon and olive oil. Add cauliflower florets and toss to coat in spice mixture. Place on a baking tray and bake until golden brown and crispy, 15 to 20 minutes.
To serve, place warm cauliflower on pita and garnish with golden raisins, pine nuts and cilantro. Top with pickled red onions and tahini yogurt sauce.

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Drink Pairings

Chicken Kebabs with Tabbouleh & Garlic Toum

Light Middle Eastern Fair

Ingredients

Serves 3 to 4

1 cup (250 ml) peeled garlic cloves

¼ cup (60 ml) lemon juice

3 cups (750 ml) sunflower oil

salt, to taste

6 chicken thighs, cut in half lengthwise

1 tsp (5 ml) cumin

2 cups (500 ml) chicken or vegetable stock

1 cup (250 ml) fine bulgur wheat

2 cups (500 ml) diced cucumber

2 cups (500 ml) diced cherry tomatoes*

1 large bunch curly parsley, chopped

1 bunch of mint, leaves only, chopped

5 green onions, finely chopped

½ cup (125 ml) pitted, chopped Kalamata olives

1 lemon, juice only

3 tbsp (45 ml) olive oil

salt and pepper, to taste

6 wooden barbecue skewers, soaked in water for at least 30 minutes

Instructions

To make garlic toum sauce, blend garlic in a food processor on high until finely minced. Using a spatula, scrape down sides of bowl and add 1 tbsp (15 ml) lemon juice. With food processor on medium speed, slowly stream in about 1 cup (250 ml) oil. Continue to alternate between lemon juice and oil until all is incorporated and mixture has a fluffy, mayonnaise-like consistency. Season to taste with salt and refrigerate**.
In a small bowl, marinate chicken thighs with 1 tbsp (15 ml) garlic toum and cumin. Refrigerate for 1 hour or until ready to cook. Once ready, thread 2 halves of chicken thigh onto a skewer. Repeat with remaining chicken.
Preheat a barbecue grill to medium-high. Grill chicken skewers for 10 minutes or until internal temperature of 165 F (75 C) is reached.
In a saucepan, over medium-high heat, bring stock to a boil. Add bulgur and gently stir. Cover with a lid and allow to cook for about 5 minutes, or until all liquid is absorbed. Remove from heat, but keep lid on for 10 more minutes. Using a fork, fluff bulgur mixture and set aside to cool.
To make tabbouleh, in a large salad bowl, place cucumbers, tomatoes, parsley, mint, green onions and olives. Add cooled bulgur and dress with lemon juice, olive oil and salt and pepper, to taste.
Serve tabbouleh alongside chicken skewers with a dollop of garlic toum sauce.
* Salt to remove liquid, rinse and allow to dry
** It will keep for up to 1 week refrigerated.

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Drink Pairings

Loaded Fattoush Salad with Prawns

Light Middle Eastern Fair

Ingredients

Serves 2 to 3

1 large pita bread, torn into pieces

1 tsp (5 ml) garlic powder

¼ tsp (1 ml) salt

1 tbsp (15 ml) olive oil

4 cups (1 L) chopped romaine lettuce

1 cucumber, diced

1 cup (250 ml) cherry tomatoes, halved

1 red pepper, seeded and diced

½ red onion, diced

1 x 19 oz (540ml) can chickpeas, rinsed

½ cup (125 ml) Macedonian feta, crumbled

1 cup (250 ml) mint leaves

1 cup (250 ml) parsley leaves

1 tbsp (15 ml) butter

1 garlic clove, minced

15 prawns, deshelled

Salad Dressing, recipe follows

1 lemon, juice only

2 tbsp (30 ml) red wine vinegar

1 tsp (5 ml) za’atar spice

1 tsp (5 ml) honey (sweetener)

2 garlic cloves, minced

1 tbsp (15 ml) Dijon mustard

4 tbsp (60 ml) olive oil

Instructions

Preheat oven to 375 F (190 C).
In a large mixing bowl, add pita, garlic powder, salt and olive oil. Toss to coat. Place on lined baking sheet and bake until golden brown, 10 to 12 minutes. Remove and set aside to cool.
In a large salad bowl, add romaine lettuce, cucumber, tomatoes, red pepper, onion, chickpeas, feta, mint and parsley. Set aside until ready to serve.
In a medium-sized skillet, heat butter over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add prawns and cook on each side until cooked through and no longer opaque, 1 to 2 minutes per side. Set aside.
To make salad dressing, in a small mixing bowl, add lemon juice, red wine vinegar, za’atar, honey, garlic, Dijon and olive oil. Mix to combine. Toss salad with dressing and serve with prawns on top.

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Drink Pairings

Honey Szechuan Lamb Ribs

Globally inspired lamb recipes

Ingredients

Serves 2 to 6

2 lbs (1kg) lamb ribs, trimmed and cut into individual ribs

1-in (2.5 cm) piece ginger, peeled and grated

½ small onion, finely chopped

2 tbsp (30 ml) Shaoxing cooking wine

2 tbsp (30 ml) oyster sauce

¼ cup (60 ml) vegetable oil, divided

2 tbsp (30 ml) Szechuan peppercorns, crushed, divided

2 tbsp (30 ml) cumin, crushed, divided

10 garlic cloves, roughly chopped, divided

2 tsp (10 ml) chili flakes, or more to taste

¼ cup (60 ml) soy sauce, divided

¼ cup (60 ml) + 2 tsp (10 ml) honey, divided

2 tsp (10 ml) sesame oil

2 tsp (10 ml) toasted sesame seeds, plus more for garnish

1 handful cilantro leaves

Cucumber Salad, to serve, make ahead, recipe follows

6 mini cucumbers, cut into 1-in (2.5 cm) rounds, then crushed with side of a knife

1 tbsp (15 ml) soy sauce

2 garlic cloves, finely chopped

1 birds eye chili, thinly sliced

1 tbsp (15 ml) rice vinegar

2 tsp (10 ml) mirin (sweet rice wine)

1 tsp (5 ml) sesame oil

1 tsp (5 ml) toasted sesame seeds

Instructions

In a dish large enough to hold lamb, combine ginger, onion, Shaoxing cooking wine, oyster sauce, 1 tbsp (15 ml) vegetable oil, 1 tbsp (15 ml) Szechuan peppercorns, 1 tbsp (15 ml) cumin, half the garlic, 1 tsp (5 ml) chili flakes, 2 tbsp (30 ml) soy sauce and 2 tsp (10 ml) honey. Add lamb and marinate for at least 2 hours, preferably overnight, in refrigerator.
Preheat oven to 350 F (180 C). Remove ribs from marinade to a parchment-lined baking sheet and roast until tender and golden brown, about 45 minutes.
While ribs are roasting, in a small saucepan, heat remaining oil over medium heat. Add remaining garlic and cook until lightly browned, about 2 minutes. Remove saucepan from heat and add remaining Szechuan peppercorns, cumin, chili flakes, soy sauce and honey. Add sesame oil and sesame seeds. Stir to combine and set aside.
When ribs are done, remove from oven and transfer to a large mixing bowl. Pour honey sauce over top and toss to coat. Garnish with sesame seeds and cilantro. Serve with Cucumber Salad.
For Cucumber Salad: In a large bowl, mix ingredients together and serve. Serves 2 to 6

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Drink Pairings

Lamb Merguez Pizza

Globally inspired lamb recipes

Ingredients

Serves 4

1⅓ cups (325 ml) warm water*

1 x 7 g package dry yeast

1 tbsp (15 ml) honey

3½ cups (450 g) all-purpose flour, plus extra for dusting

2 tsp (10 ml) salt, divided

2 tbsp (30 ml) olive oil, plus extra to coat dough and meatballs

8 oz (225 g) lamb merguez sausages, casing removed

½ large eggplant, cut into 1-in (2.5 cm) cubes

vegetable oil, for frying

1 cup (250 ml) tomato sauce

½ head kale, cut into 1-in (2.5 cm) slices, blanched

8 dried black olives, roughly chopped

8 oz (225 g) fresh mozzarella

1 oz (30 g) Manchego cheese, shaved

Instructions

In a large mixing bowl, mix water, yeast and honey and let sit for 5 minutes. Add flour, 1 tsp (5 ml) salt and olive oil and mix to combine. Knead for 5 to 10 minutes, or until smooth. Cover with olive oil, return to mixing bowl and cover with plastic wrap. Let rise at room temperature for 1 to 1½ hours, or until doubled in size.
Meanwhile, preheat oven to 375 F (190 C). Roll merguez into tablespoon-sized balls (about 24 balls), lightly coat with olive oil and roast just until cooked through, about 10 minutes.
In a mixing bowl, toss eggplant in 1 tsp (5 ml) salt and mix. Let sit for 10 minutes. After 10 minutes, use a paper towel to remove any liquid from eggplant. Fill a medium-sized saucepan with 1-in (2.5 cm) vegetable oil and heat over medium-high heat. Fry eggplant in batches, until golden brown, and drain on paper towel. Set aside.
Once dough has risen, cut in half and roll each half into balls. Dust with flour and let sit on counter for 10 minutes to rest.
Roll or stretch a piece of dough to about a 10 to 12-in (25 to 30 cm) round and transfer to a parchment-lined 12 to 14-in (30 to 36 cm) pizza pan.
Cover dough with up to half the tomato sauce, then top with half each of merguez meatballs, kale, eggplant, olives and mozzarella. Preheat oven to 400 F (200 C) and bake pizza until crust is golden brown and cooked through, about 15 to 20 minutes. Garnish with half of the Manchego. Repeat with remaining dough and ingredients.
* This recipe can be made with store-bought premade pizza dough, If you are using premade pizza dough, skip step 1.

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Drink Pairings

Shredded Lamb Birria Tacos

Globally inspired lamb recipes

Ingredients

Serves 4 to 6

4 lbs (2 kg) bone-in lamb shoulder

¼ cup (60 ml) apple cider vinegar

2 to 3 large guajillo chilis, stems removed

1 large yellow onion, peeled and halved

4 garlic cloves, peeled

1 tbsp (15 ml) ground cumin

2 bay leaves

1 tsp (5 ml) dried oregano

1 x 6.5 oz (186 ml) can chipotles in adobo sauce

1 tsp (5 ml) chicken bouillon paste

1 tsp (5 ml) kosher salt

2 tsp (10 ml) ground pepper

12 to 16 corn tortillas

6 oz (170 g) queso fresco (Mexican cheese)*, crumbled

1 medium white onion, diced into medium cubes

1 small bunch cilantro, leaves only

3 limes, quartered

Instructions

Place lamb in large saucepan. Add apple cider vinegar, guajillo chilis, yellow onion, garlic, cumin, bay leaves, oregano, chipotles, chicken bouillon, salt and pepper. Cover with water and bring to a boil. Turn heat to low and simmer until meat is tender and pulls apart easily, about 2 to 3 hours. Alternatively, you can cook lamb in oven at 300 F (150 C) for about 3 hours or in a slow cooker for about 4 to 6 hours, or until it is tender and pulls apart easily.
Remove lamb from broth. Strain broth and set aside. Pick out chilis and purée until smooth, adding broth if necessary. Add puréed chilis back to broth over medium heat and reduce liquid to 4 cups (1 L). Taste and adjust seasoning. Keep broth warm over low heat. Skim off ½ cup (125 ml) of fat and set aside.
Remove and discard bones and roughly chop meat. Transfer meat to a medium-sized mixing bowl and add ½ cup (125 ml) of broth to moisten.
To assemble tacos, dip 1 corn tortilla in warm broth to soften, top half of it with lamb meat and fold over. In a medium-sized frying pan, over medium heat, melt 1 tbsp (15 ml) of lamb fat. Repeat to fill up pan. Fry tacos for about 2 to 3 minutes on each side, or until golden brown and crisp, adding more lamb fat if necessary. Repeat with remaining tortillas and meat.
Place tacos on a platter and garnish with queso fresco, chopped white onion and cilantro. Serve with lime wedges and a bowl of warm lamb broth for dipping tacos.
* May substitute feta, but recipe will be saltier

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Drink Pairings

Red Velvet Stacks

Handheld spring desserts to offer at your next picnic or garden party.

Ingredients

Serves 12

5 cups (1.25 L) flour, spooned and levelled

2 tsp (10 ml) salt

3 cups (750 ml) sugar

2 tsp (10 ml) baking soda

¼ cup (60 ml) cocoa powder

2 cups (500 ml) buttermilk

2 cups (500 ml) vegetable oil

4 large eggs, room temperature

4 tsp (20 ml) white vinegar

4 tbsp (60 ml) red food colouring gel

1 tbsp (15 ml) + 2 tsp (10 ml) vanilla extract, divided

2 x 8 oz (500 g) brick cream cheese

¼ cup (60 ml) butter

1 tsp (5 ml) salt

4 cups (1 L) icing sugar

strawberries, for garnish

Instructions

Preheat oven to 350 F (180 C). Grease and line 2 rimmed 12‑in x 17-in (30 cm x 43 cm) baking sheets with parchment paper.
In a large bowl, sift together flour, salt, sugar, baking soda and cocoa powder. In another large bowl, mix buttermilk, vegetable oil, eggs, white vinegar, red food colouring and 1 tbsp (15 ml) vanilla extract.
Sift and fold dry ingredients into wet ingredients, scraping down sides and bottom of bowl to fully incorporate batter.
Evenly pour batter into prepared baking sheets and bake for about 25 minutes, or until knife inserted in centre of cake comes out clean.
Cool on wire rack. Once cooled, run blunt knife along edges of pan to release cake, if necessary, and invert onto clean surface. Peel and discard parchment lining. Using a 2¼‑in (5.5 cm) round cutter, cut 18 cake circles from each sheet cake and store in airtight container until ready to use.
In large bowl, beat together cream cheese, butter, 2 tsp (10 ml) vanilla extract and salt until smooth. Mix in 1 cup (250 ml) icing sugar at a time until frosting is fully incorporated and holds together. Transfer frosting to large piping bag fitted with #12 round piping nozzle.
Pipe ½-in (1.25 cm) frosting mounds around outer edge and centre of 2 cake circles. Place 1 cake circle on top of the other and top with a third circle. Repeat this step to create 12 Red Velvet stacks.
Decorate the top of each stack with remaining frosting and garnish with strawberries, as desired.

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Drink Pairings

Avocado Lime Entremets

Handheld spring desserts to offer at your next picnic or garden party.

Ingredients

Serves 12

2 large avocados

1 tbsp (15 ml) fresh lime juice

⅓ cup (75 ml) + 1¼ cups (310 ml) sugar, divided

1 pinch salt

5 sachets gelatin, divided

2 tbsp (30ml) warm water

1 cup (250 ml) cream cheese, at room temperature

1 tsp (5 ml) lime zest

12 Lime Jellies, make ahead, recipe follows

2 tbsp (30 ml) + ⅔ cup (150 ml) water

⅔ cup (150 ml) condensed milk

2 tsp (10 ml) vanilla extract

12 oz (340 g) white chocolate, finely chopped

12 Almond Sables, make ahead, recipe follows

½ cup (125 ml) ground pistachios for garnish

raspberries and mint, for garnish

Instructions

Cut avocados in half and scoop out flesh. Discard seeds and skin.
In blender, mix avocados, lime juice, ⅓ cup (75 ml) sugar and salt until smooth.
In a small heatproof bowl, bloom 2 sachets of gelatin in warm water, about 10 minutes.
In a large bowl, beat cream cheese until no lumps remain. Add avocado mixture and mix well.
. Place bowl of bloomed gelatin in bowl of hot water until gelatin melts, about 2 minutes. Stir well until fully melted, then add to avocado mixture along with lime zest. Mix well until all ingredients are fully incorporated.
Pour mixture into twelve 2½-in (6.25 cm) domed silicone moulds, filling halfway up each dome. Add 1 Lime Jelly into each dome, flat-side facing up (if jellies are domed). Press lightly. Top with additional avocado mousse. Smooth surface with offset spatula and refrigerate for about 4 hours. Then freeze for at least another 2 hours before assembly.
To prepare a mirror glaze before assembly, in a small bowl, bloom 3 sachets of gelatin in 2 tbsp (30 ml) water, for about 10 minutes.
In a medium saucepan, bring remaining ⅔ cup (150 ml) water, 1¼ cups (310 ml) sugar, condensed milk and vanilla extract to a gentle simmer. Turn off heat and stir in bloomed gelatin. Mix thoroughly.
Place chopped white chocolate in a heatproof bowl. Pour hot condensed milk mixture through sieve over white chocolate and allow to melt, about 5 to 7 minutes.
Fully submerge immersion blender into melted white chocolate and blend until smooth without lifting blender while it is on. This avoids trapping air that can cause bubbles.
Strain mixture through a fine mesh sieve into large bowl and cover surface with plastic wrap. Cool mixture for about 15 to 25 minutes, until 92 F (33 C). It is ready to pour over avocado mousse dome at this point.
To assemble, place a wire rack over a baking sheet. Place Almond Sables on wire rack about 2-in (5 cm) apart. Invert frozen avocado mousse domes over sables.
Pour mirror glaze over mousse domes to fully coat, catching excess drips in baking sheet under wire rack. Refrigerate at least 1 hour. Discard remaining mirror glaze or store for future use. Can be refrigerated for up to 2 weeks. Heat gently and mix until it is liquid, then cool to 92 F (33 C) to use as glaze on fruits or other desserts, as desired.
Using a small offset spatula, gently transfer mousse domes to serving plates. Note: mousse domes will be sticky to touch.
Garnish base of each dome with ground pistachios and top with raspberries and mint, as desired.

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Drink Pairings

BLACK PEPPER COSMOPOLITAN

Spiced cocktails are truly having a moment this winter. It’s the ideal time to refresh seasonal flavours and festive favourites with a spike of heat from various dried, fresh and preserved ingredients, many of which might already be in your pantry!

Ingredients

Serves 1

2 sprigs fresh rosemary, plus more for garnish

¼ fresh lemon, skin-on, cut into chunks

1½ oz (45 ml) Absolut Citron Vodka

1 oz (30 ml) cranberry juice

½ oz (15 ml) Triple Sec Orange Liqueur

freshly ground black pepper and a sprig of rosemary, for garnish

Instructions

In the bottom of a cocktail shaker, add lemon chunks and clap the rosemary sprigs between your hands before dropping into the shaker. Muddle together until aromatic. Add ice, vodka, juice and orange liqueur and shake vigorously until thoroughly chilled, about 30 seconds. Strain through a fine cocktail sieve into a chilled Martini or coupe glass. Sprinkle 2 to 3 grinds of fresh black pepper over the drink. Garnish with fresh rosemary.

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