Handmade Orecchiette with Brussels Sprouts & Sausage

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade Orecchiette* recipe follows
2 tbsp (30 ml) olive oil
3 Italian sausages, casings removed
15 Brussels sprouts, shredded
3 garlic cloves, minced
1 tsp (5 ml) chili flakes
1 lemon, juice only
salt and pepper, to taste
½ cup (125 ml) panko bread crumbs, toasted
¼ cup (60 ml) chopped parsley
1 cup (250 ml) grated Parmesan, divided
*This recipe can be made with store-bought orecchiette pasta, if desired.
HANDMADE ORECCHIETTE:
2½ cups (625 ml) semolina flour
½ tsp (2 ml) salt
¾ cup (175 ml) warm water

Instructions

  1. Prepare Handmade Orecchiette (recipe follows) or use store bought.
  2. In a large saucepan, heat oil over medium-high heat. Brown the sausage meat in pan, using a wooden spoon to gently break apart the sausage as it cooks to form a mince. Add Brussels sprouts, garlic, chili flakes and lemon juice. Cook for 5 to 8 minutes, until Brussel sprouts are soft. Season with salt and pepper. Remove from heat and set aside.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining.
  4. Reheat sausage mixture. Add pasta water and pasta. Stir to combine and let cook for 2 minutes.
  5. In a small mixing bowl, mix together bread crumbs, parsley and ½ cup (125 ml) of Parmesan.
  6. Serve pasta topped with toasted panko crumb mixture and extra ½ cup (125 ml) of Parmesan.
  7. HANDMADE ORECCHIETTE:
  8. In a stainless steel mixing bowl, mix together 2½ cups (625 ml) semolina flour and salt. With hands, make a small well in middle of flour mixture. Pour warm water into well. With floured hands gently bring some of the flour from the outside into the water until a shaggy dough forms. Place dough onto a clean, floured surface. Bring dough together into a ball and knead until dough is smooth and bounces back when poked, about 5 to 8 minutes. Wrap dough tightly in plastic wrap and set aside for 30 minutes.
  9. Once dough has rested, cut into 4 even sections. Work with 1 piece of dough at a time, keeping remaining portions covered so they don’t dry out. Dust a work surface with semolina flour, roll out dough to make a rope about ½-in (1.25 cm) thick. Cut rope into small pieces, about a thumb width each. Using back of a dinner knife, starting at top of 1 piece of dough, drag knife towards you, pushing the dough ball flat. It will look like a little disk with curled up sides. Flip disk inside out to make a rounded cone. Repeat with rest of dough. Place finished pasta shapes on a floured tray until ready to cook.
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Drink Pairings

Handmade Linguine Puttanesca

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade* Linguine, recipe follows
3 tbsp (45 ml) olive oil
4 garlic cloves, minced
2 anchovy fillets
¼ cup (60 ml) tomato paste
1 x 14 oz (398 ml) can crushed tomatoes
½ cup (125 ml) Kalamata olives, pitted, chopped
2 tbsp (30 ml) capers
1 tsp (5 ml) chili flakes
1 tbsp (15 ml) butter
salt and pepper, to taste
½ cup (125 ml) grated Parmesan, for garnish
¼ cup (60 ml) chopped basil, for garnish
*This recipe can be made with store-bought linguine pasta, if desired.
HANDMADE LINGUINE:
300 g of flour, plus more for dusting, about 2 cups (500 ml) + 2 tbsp (30 ml)
¼ tsp (2 ml) salt
3 eggs + 1 egg yolk (should yield 180 g, if short, top up with olive oil)

Instructions

  1. Prepare Handmade Linguine (recipe follows) or use store bought.
  2. In a large saucepan, heat oil over medium-high heat. Add garlic and anchovy fillets. Using a fork gently mash anchovies into a paste. Add tomato paste, crushed tomatoes, olives, capers and chili flakes. Allow to cook for 5 to 8 minutes. Add butter and adjust seasonings, to taste.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook prepared pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining.
  4. Add reserved pasta water and pasta to sauce, stir to coat and serve with Parmesan and chopped basil.
  5. HANDMADE LINGUINE:
  6. On a clean, floured surface, place the flour and salt. Using your hands, create a well in the centre big enough to hold the eggs.
  7. In a small mixing bowl, whisk eggs (and olive oil, if needed). Pour egg mixture into the well. Using a fork, gently bring sides of flour well into mixture until a shaggy dough forms. Continue to incorporate all the flour by scooping it from the outside and placing it on top of the shaggy dough and kneading it out. Once a ball has formed, knead for about 10 minutes. It is ready when you have a soft, elastic dough that isn’t sticky and feels smooth. Wrap dough tightly in plastic wrap and let rest for 30 minutes.
  8. Unwrap dough and place on a clean lightly floured surface. Cut into 2 halves and keep a tea towel over half you aren’t working on, so it doesn’t dry out. Lightly flour a rolling pin and roll dough ball out as thin as possible. This can take a few minutes. If dough is bouncing back, try flipping it over and keep rolling. Once dough is as thin as you can get it, make sure the whole surface of dough is dusted with flour so it doesn’t stick. Fold pasta sheet over itself a few times. Using a sharp knife cut pasta into ribbons. Unfold pasta noodles and gently mound onto a floured surface until ready to cook. Repeat with remaining dough.
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Drink Pairings

Handmade Butternut Squash Ravioli with Brown Butter, Pancetta & Sage

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade* Butternut Squash Ravioli, recipe follows
6 slices pancetta
1 cup (250 ml) salted butter
6 sage leaves
½ cup (125 ml) Parmesan
*This recipe can be made with store-bought ravioli pasta, if desired.
HANDMADE BUTTERNUT SQUASH RAVIOLI:
300 g of flour, plus extra for dusting, about 2 cups (500 ml) + 2 tbsp (30 ml)
¼ tsp (2 ml) salt
3 eggs + 1 egg yolk (should yield 180 g, if short, top up with olive oil)
1 small butternut squash, roasted (should yield about 3 cups (750 ml) of roasted squash)
1 cup (250 ml) grated Parmesan
⅛ tsp (1 ml) nutmeg
¼ tsp (2 ml) cinnamon
salt and pepper, to taste

Instructions

  1. Prepare Handmade Butternut Squash Ravioli (recipe follows) or use store bought.
  2. Preheat oven to 350 F (180 C).
  3. Line a baking tray with parchment paper and lay pancetta slices flat. Cook for 8 minutes or until crisp. Set aside.
  4. In a medium saucepan, over medium heat, melt butter. Add sage leaves and gently fry until crisp. Remove leaves to a paper towel. If butter is still light in colour continue to cook over medium until golden brown and nutty smelling. Remove from heat and set aside.
  5. Bring 16 cups (4 L) of water to boil. Season generously with salt. Cook Handmade Squash Ravioli until it floats, or 4 to 5 minutes. (If using store bought, prepare according to package instructions.)
  6. Plate ravioli on a serving platter and drizzle with browned butter. Sprinkle with ½ cup (125 ml) of Parmesan, fried sage leaves and crinkled pancetta.
  7. HANDMADE BUTTERNUT SQUASH RAVIOLI:
  8. On a clean, floured surface place the flour and ¼ tsp (2 ml) salt. Using hands, create a well in the centre big enough to hold the eggs.
  9. In a small mixing bowl, whisk eggs (and olive oil, if needed). Pour egg mixture into the well. Using a fork, gently bring the sides of the flour well into the egg mixture until a shaggy dough forms. Continue to incorporate all the flour by scooping it from the outside and placing it on top of the shaggy dough and kneading it out. Once a ball has formed, knead for about 10 minutes. It is ready when you have a soft, elastic dough that isn’t sticky and feels smooth. Wrap the dough tightly in plastic wrap and rest for 30 minutes.
  10. While dough is resting, make the filling.
  11. In bowl of a food processor, add roasted squash, Parmesan, nutmeg and cinnamon. Season with salt and pepper and pulse on medium until smooth. Place in a piping bag until ready to use.
  12. Unwrap dough and place on a clean, lightly floured surface. Cut into 2 halves and keep a tea towel over half you aren’t working on, so it doesn’t dry out. Lightly flour a rolling pin and roll out dough ball as thin as possible. This can take a few minutes. If dough is bouncing back, try flipping it over and keep rolling. You should have a long rectangle, about 4-in (10 cm) wide. Pipe quarter-sized dollops along bottom half of pasta sheet. Make sure to leave ¾-in (2 cm) space between each dollop.
  13. Using a small bowl filled with water, wet index finger and lightly brush around sides of filling. Fold top half of pasta sheet over filling to meet bottom edge. Using hands, press around filling to close ravioli. Make sure there’s no air inside. Cut ravioli into individual pieces and place on a floured surface until ready to boil. Repeat with remaining dough.
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Drink Pairings

Dark Chocolate & Honey Mustard Tart

Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. Just the subtle hint of mustard takes this chocolate tart to new levels.
Ingredients Instructions

Ingredients

Serves 8
DARK CHOCOLATE MUSTARD TART:
1¼ cups (310 ml) all-purpose flour
½ cup (125 ml) slivered blanched almonds
¼ cup (60 ml) granulated sugar
¼ tsp (1 ml) salt
½ cup + 1 tbsp (140 ml) cold unsalted butter, cut into large cubes, divided
½ tsp (2.5 ml) vanilla extract
2 tbsp (30 ml) honey mustard, divided
3 tbsp (45 ml) whole milk
⅔ cup (175 ml) whipping cream
6 oz (180 g) dark chocolate (70%), chopped
1 large egg
flaky sea salt, for garnish
HONEY MUSTARD GLAZE:
¼ cup (60 ml) light brown sugar
2 tbsp (30 ml) unsalted butter, cut into cubes
2 tbsp (30 ml) half-and-half cream
¾ cup (175 ml) icing sugar, sifted
1 tsp (5 ml) honey mustard
¼ tsp (1 ml) vanilla extract

Instructions

  1. To make tart crust, in a food processor, blend flour, almonds, granulated sugar and salt until nuts are finely ground. Add ½ cup (125 ml) butter and pulse until mixture resembles coarse meal. Pulse in vanilla extract and 1 tbsp (15 ml) honey mustard to form moist clumps. Press evenly into a 4 x 14-in (10 cm x 35 cm) fluted rectangular tart pan with removable bottom. Freeze for 30 minutes.
  2. While crust is freezing, preheat oven to 375 F (190 C).
  3. Place tart pan on baking tray and bake crust until just starting to turn golden brown, about 10 to 15 minutes. Press any puffed up parts back into tin. Set aside to cool on a wire rack while preparing filling. Reduce oven temperature to 350 F (180 C).
  4. To make tart filling, in a small saucepan, add milk and whipping cream and bring to a simmer over medium heat, stirring often. Add chocolate and whisk until melted and mixture is smooth and glossy. Remove saucepan from heat and add remaining 1 tbsp (15 ml) butter, egg and remaining 1 tbsp (15 ml) honey mustard. Whisk until fully incorporated. Pour chocolate mixture into crust and bake until filling is barely set in middle, about 15 to 20 minutes. Transfer tart to a wire rack to cool completely to room temperature before placing in refrigerator for at least 2 hours.
  5. Once tart has been refrigerated, make Honey Mustard Glaze. Place brown sugar and butter in a medium saucepan and set over medium heat. Stirring often, cook until butter melts and mixture is well combined. Add half-and-half cream and bring mixture to a gentle boil, stirring constantly. Cook until lightly thickened, about 1 to 2 minutes. Remove saucepan from heat and whisk in icing sugar, honey mustard and vanilla extract to make a smooth, thick sauce. Drizzle warm Honey Mustard Glaze over chilled tart and sprinkle with flaky sea salt. Let glaze set at room temperature for 30 minutes.
  6. To serve, unmould tart on a serving platter, cut and serve.
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Drink Pairings

Mustard, Cauliflower & Cheddar Soup

Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. A touch of mustard added to this creamy and delicious cauliflower soup gives it just the zing it needs.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 x 14 oz (398 ml) can chickpeas, drained and rinsed
1 tbsp (15 ml) grapeseed oil
4 tbsp (60 ml) Dijon mustard, divided
½ tsp (2.5 ml) smoked paprika
3 tbsp (45 ml) unsalted butter
1 large onion, chopped
kosher salt, to taste
2 garlic cloves, minced
3 cups (750 ml) chicken stock
2 large parsnips, peeled, chopped into ½-in (1.25 cm) pieces
1 large cauliflower, about 2 lbs (1 kg)
trimmed, roughly chopped
1¼ cups (310 ml) whole milk
⅓ cup + ¼ cup (135 ml) whipping cream, divided
½ cup (125 ml) shredded strong cheddar, plus extra for serving
1 tbsp (15 ml) wholegrain mustard
chopped fresh parsley leaves or chives, for garnish

Instructions

  1. Preheat oven to 375 F (190 C). Place a rimmed baking tray in oven to warm while it preheats.
  2. In a medium bowl, toss together chickpeas, grapeseed oil, 1 tbsp (15 ml) Dijon mustard and paprika. Pour seasoned chickpeas onto hot baking tray in a single layer. Roast for 10 minutes, give a toss, then roast again until golden and crisp, about 10 to 15 minutes more. Set aside to cool on baking tray while making soup.
  3. To make soup, in a large saucepan, melt butter over medium-low heat. Add onion and season lightly with salt. Cover saucepan and cook onion, stirring occasionally, until softened, about 10 minutes. Uncover and stir in garlic and cook for 1 minute. Add stock, increase heat to medium-high and bring mixture to a boil. Add parsnips and cauliflower, cover saucepan, reduce heat to low and let mixture simmer, stirring occasionally, until cauliflower and parsnips are very tender, about 30 to 40 minutes.
  4. Remove saucepan from heat and stir in milk. In a blender, purée mixture in batches until velvety smooth. Return soup to saucepan and whisk in ⅓ cup (75 ml) whipping cream and remaining 3 tbsp (45 ml) Dijon. Remove saucepan from heat and whisk cheddar into soup until melted. Season to taste with additional Dijon mustard and salt.
  5. In a small bowl, whisk together remaining ¼ cup (60 ml) whipping cream with wholegrain mustard. Set aside.
  6. To serve, ladle soup into warmed bowls and garnish with a drizzle of mustard cream, crispy chickpeas, a sprinkle of cheddar cheese and chopped herbs. Serve immediately.
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Drink Pairings

Chocolate Swirl Pumpkin Cheesecake

Put a "twist" in your dessert menu this Thanksgiving with a Chocolate Swirl Pumpkin Cheesecake resulting in a rich balance of chocolate and pumpkin. Pair this dessert recipe with Amarula Cream Liqueur or Sortilege Canadian Whisky & Maple Syrup.
Ingredients Instructions

Ingredients

Serves 8 to 12
30 chocolate wafers, ground to yield 1½ cups (375 ml) crumbs
2 tbsp (30 ml) + 1 cup (250 ml) granulated sugar, divided
½ tsp (2.5 ml) ground cinnamon
¼ tsp (1 ml) ground ginger
⅓ cup (75 ml) butter, melted
2 x 8 oz (250 g) packages cream cheese, softened
1 cup (250 ml) canned pumpkin purée
¼ cup (60 ml) sour cream
¼ tsp (1 ml) salt
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
⅛ tsp (0.5 ml) ground cloves
½ tsp (2.5 ml) ground ginger
¼ cup (60 ml) all-purpose flour
3 eggs
1 egg yolk
1 tbsp (15 ml) vanilla extract
¾ cup (175 ml) + ⅓ cup (75 ml) whipping cream, divided
½ cup (125 ml) bittersweet chocolate, finely chopped

Instructions

  1. Preheat oven to 350 F (180 C) and position oven rack in centre.
  2. In a medium bowl, mix together ground chocolate wafers, 2 tbsp (30 ml) sugar, cinnamon and ground ginger. Add melted butter and mix until combined.
  3. Grease bottom and sides of a 9-in (23 cm) springform pan. Press crumb mixture onto bottom and a little up sides of pan. Bake for 10 minutes. Remove from oven and let cool completely on a wire rack. Reposition oven rack to lower third of oven and leave oven on.
  4. Place 2 x 18-in (45 cm) squares of heavy-duty foil, one on top of the other, with the top square rotated 90 degrees from bottom one. Place cooled springform pan with chocolate crumb base in centre of foil squares and wrap bottom and outside sides of pan with foil to create a waterproof barrier. Set aside.
  5. In a large mixing bowl, using a hand mixer, whisk cream cheese until smooth and no lumps remain. Add 1 cup (250 ml) sugar, pumpkin purée, sour cream, salt, cinnamon, nutmeg, cloves, ginger and flour. Beat over medium speed just until combined.
  6. In a separate bowl, using hand mixer, whisk together eggs and yolk, vanilla and ¾ cup (175 ml) whipping cream, until combined. Pour into cream cheese mixture and whisk together until smooth. Do not overbeat.
  7. In a small saucepan over medium heat, warm ⅓ cup (75 ml) whipping cream until it starts to simmer.
  8. Place bittersweet chocolate in a medium bowl. Pour warm cream over chocolate and let it rest for 2 minutes to melt chocolate. Whisk until smooth.
  9. Combine 1 cup (250 ml) of pumpkin-cream cheese mixture with chocolate. Set aside.
  10. Pour remaining pumpkin-cream cheese mixture into prepared springform pan with chocolate crumb base. Spoon in dollops of chocolate mixture evenly on surface of pumpkin-cream cheese mixture. Drag a toothpick or knife through the dolloped chocolate across the surface to create swirls, without touching bottom of pan.
  11. Place pan in a larger roaster over a wire rack and pour boiling water in the roaster, up to about a third of the way up the sides of the springform pan. Bake for 1 hour 15 minutes. The centre of the cheesecake should jiggle when shaken slightly. Turn off oven, leaving cheesecake inside. Use a wooden spoon to wedge the oven door slightly ajar for 50 minutes. Remove cheesecake from oven and water bath. Discard outer foil barrier. Run a sharp knife, or narrow offset metal spatula along the inside edge of the springform pan to loosen sides of cheesecake. Cool completely in pan, on wire rack. Loosely cover the pan without touching the surface of the cheesecake and refrigerate at least 4 hours, preferably overnight.
  12. When ready to serve, run a thin knife, or narrow offset metal spatula, around the cheesecake again, before releasing the sides of the pan. Transfer to serving plate and serve.
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Drink Pairings

Mustard & Brandy Roast Chicken served with Fingerling Potatoes

Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. This roast chicken recipe is elevated by the tangy taste of mustard.
Ingredients Instructions

Ingredients

Serves 4
2 tbsp (30 ml) hot English mustard powder
1 tsp (5 ml) finely grated lemon zest
2 tbsp (30 ml) brandy
½ cup (125 ml) unsalted butter, at room temperature
kosher salt and freshly ground black pepper, to taste
3 lb (1.5 kg) whole chicken
1¾ lbs (840 g) fingerling potatoes
grapeseed oil
4 springs fresh thyme
hot English mustard, to serve

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small bowl, combine mustard powder, lemon zest, brandy and butter. Season with a good pinch of salt and pepper. Mix with a fork until well combined.
  3. Carefully loosen skin of chicken breast with fingers. Push butter mixture under skin and tie legs together with kitchen string. Place chicken, breast-side up, in a baking dish that just fits it and rub with oil. Place in oven and cook for 30 minutes.
  4. Meanwhile wash and halve fingerling potatoes, then place in a large bowl and toss with some grapeseed oil, salt and pepper.
  5. Once chicken has cooked for 30 minutes, carefully rotate it with tongs so it sits breast-side down. Return chicken to oven along with a clean rimmed baking tray to preheat before adding potatoes to tray. Warm tray in oven for 10 minutes then add seasoned potatoes in a single layer. Cook chicken and potatoes for another 20 minutes. With tongs, carefully rotate chicken once more to sit breast-side up and stir potatoes. Return chicken and potatoes to oven until both are golden brown and cooked through, about another 20 to 30 minutes. In the last 5 minutes of cooking add thyme to potatoes to crisp.
  6. To serve, carve chicken and plate with potatoes and crispy thyme. Serve with hot English mustard.
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Drink Pairings

Potato Rosettes

A delicious menu idea for your Thanksgiving table.
Ingredients Instructions

Ingredients

Serves 12 rosettes
3 lbs (1.5 kg) Yukon Gold potatoes, or any yellow potatoes
2 tsp (10 ml) salt
¼ cup (60 ml) olive oil
¼ cup (60 ml) butter, melted
1 tbsp (15 ml) fresh rosemary leaves, chopped or 1 tsp (5 ml) dried rosemary leaves, crushed
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) freshly ground black pepper
½ cup (125 ml) finely shredded Parmesan

Instructions

  1. Preheat oven to 400 F (200 F).
  2. Using a mandoline, slice potatoes into ⅛-in (0.25 cm) thickness and place in a large bowl. Toss with salt.
  3. In a small bowl, mix olive oil, butter, rosemary, cayenne and ground pepper. Pour over potatoes and mix thoroughly to coat.
  4. Add Parmesan, ¼ cup (60 ml) at a time, and mix well after each addition.
  5. On a clean surface, stagger 6 to 7 potato slices in a single row. Roll first potato slice and continue rolling to form a rose*. Place in a greased muffin pan and bake until edges of potato rosettes start to turn golden in colour, about 30 to 40 minutes. Test for doneness by inserting a toothpick into centre of rosette. It should pierce easily. If not, cover with foil and continue cooking, another 10 to 15 minutes.
  6. *Cut about ¼-in (0.25 cm) off 1 end of potato roll. Place cut-end down to serve as a base for the rose and place it in the muffin pan. Loosely flare out outer potato “petals” to resemble a rose. Bake according to recipe.
  7. Let cool for 5 minutes in muffin pan and then, with a spoon, gently scoop out rosettes to serving plate.
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Drink Pairings

Vegetable Parcels

A delicious menu idea for your Thanksgiving table. Sure to please your vegetarian and non-vegetarian guests alike, these delicious Vegetable Parcels are individual takes on a Vegetarian Wellington.
Ingredients Instructions

Ingredients

Serves 8 parcels
4 cups (1 L) butternut squash, cut into ¾-in (2 cm) cubes
½ cup (125 ml) olive oil, divided
½ tsp (2.5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
¼ cup (60 ml) butter
1 cup (250 ml) chopped onions
2 garlic cloves, crushed
4 cup (1 L) portobello mushrooms, cut into ½-in (1.25 cm) cubes
1 tbsp (15 ml) chopped sage leaves
½ tbsp (7 ml) fresh thyme leaves (or 1 tsp (5 ml) dried thyme leaves)
1½ tbsp (22 ml) apple cider vinegar
2 packages frozen puff pastry, about 400 g (14 oz) each, thawed
2 tsp (10 ml) prepared mustard, divided
2 cups (500 ml) shredded Monterey Jack or Edam cheese
1 egg, for egg wash
2 tbsp (30 ml) water, for egg wash

Instructions

  1. Position baking rack in upper third of oven and preheat to 400 F (200 C). Line a large baking sheet with crumpled foil.
  2. In a large bowl, toss cubed butternut squash with ¼ cup (60 ml) olive oil and salt and pepper, to taste. Spread evenly on lined baking sheet in single layer and roast until edges start to turn brown, about 30 minutes. Remove from oven and set aside.
  3. In a large skillet, over medium heat, melt butter and continue cooking until it stops foaming and butter turns slightly darker in colour with a nutty aroma, making sure not to burn butter. Add remaining ¼ cup (60 ml) olive oil and fry onions until translucent.
  4. Add garlic and mushrooms and continue cooking until mushrooms soften, about 3 to 4 minutes. Add roasted butternut squash, sage and thyme and stir well.
  5. Turn up heat to high and stir constantly to allow moisture to evaporate. Drizzle apple cider vinegar and stir. Cover and remove from heat. Set aside.
  6. On a clean surface, roll puff pastry to about ⅛-in (0.25 cm) thickness and cut eight 6-in (15 cm) squares. Reserve any extra pastry for decoration.
  7. Brush ¼ tsp (1 ml) mustard in centre of each pastry square. Spoon ⅛ of butternut squash filling over mustard to cover approximately 3-in (8 cm) diameter in centre. Top with ¼ cup (60 ml) shredded cheese. Dampen 4 corners of pastry square. Folding each corner to centre, pinch all 4 corners together. Repeat with remaining 7 pastry squares.
  8. Using star-shaped cookie cutter, use extra pastry to create stars, if desired, and gently press them over pinched centre of each pastry pocket.
  9. Refrigerate parcels at least 30 minutes or up to 1 day.
  10. When ready to use, preheat oven to 400 F (200 C).
  11. In a small bowl, whisk together egg and water. When ready to bake, remove parcels from refrigerator and lightly brush egg wash over chilled pastry surface. Discard remaining egg wash.
  12. Bake until golden, about 20 to 25 minutes. Allow to rest 5 minutes before serving.
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Drink Pairings

Roasted Beets with Goat’s Cheese & Pine Nuts

A delicious menu idea for your Thanksgiving table.
Ingredients Instructions

Ingredients

Serves 8
3 red beets, peeled, cut into 6 wedges
¼ cup (60 ml) olive oil, divided
salt and pepper, to taste
3 golden beets, peeled, cut into 6 wedges
1 tbsp (15 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh mint
1 cup (250 ml) crumbled goat’s cheese
¼ cup (60 ml) pine nuts, lightly toasted

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a large bowl, toss red beets with 2 tbsp (30 ml) olive oil, salt and pepper to taste. Spread red beets in large shallow roasting pan or baking sheet lined with foil and roast for 30 minutes. Repeat process with golden beets. Beets can be prepared and refrigerated separately up to 1 day in advance. When ready to serve, reheat separately.
  3. In large serving bowl, mix both beets along with chopped herbs. Top with crumbled goat’s cheese and pine nuts before serving.
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Drink Pairings

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