Roasted Brussels Sprouts With Sweet 'N' Spicy Pecans

A delicious menu idea for your Thanksgiving table.
Ingredients Instructions

Ingredients

Serves 8
20 Brussels sprouts, halved
¼ cup (60 ml) olive oil
salt and pepper, to taste
1 tbsp (15 ml) nutritional yeast
½ cup (125 ml) maple syrup
¼ tsp (1 ml) cayenne pepper
⅛ tsp (0.5 ml) salt
½ cup (125 ml) chopped pecans

Instructions

  1. To make Sweet 'N' Spicy Pecans, Preheat oven to 350 F (180 C) and adjust rack to upper third of oven. In a large bowl, combine maple syrup, cayenne and salt. Toss in pecans. Spread pecan mixture on baking sheet and bake for 10 minutes. Remove from oven and carefully stir pecans to coat with caramelized maple. Set aside to cool completely. Using a spatula, scrape up pecans when cooled and store in an airtight container in a cool dark place for up to 1 week.
  2. Preheat oven to 400 F (200 C).
  3. In a large bowl, toss Brussels sprouts with olive oil, salt and pepper, to coat.
  4. Spread on a baking sheet or shallow baking dish cut-side down in single layer. Bake until tops of Brussels sprouts start to turn golden brown, about 20 to 25 minutes. Remove from oven and sprinkle with nutritional yeast. Transfer to serving bowl.
  5. Top with Sweet 'n' Spicy Pecans.
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Drink Pairings

Bacon-Wrapped Turkey Roulade with Pesto

A delicious menu idea for your Thanksgiving table.
Ingredients Instructions

Ingredients

Serves 6-8
¼ cup (60 ml) olive oil
1 cup (250 ml) chopped shallots or yellow onions
½ cup (125 ml) chopped celery
3 garlic cloves, crushed
¾ cup (175 ml) pesto
½ cup (125 ml) panko bread crumbs
2 boneless, skinless turkey breasts
3 tbsp (45 ml) + 2 tbsp (30 ml) Seasoning Rub, make ahead, recipe follows, divided
½ cup (125 ml) butter, chilled and shredded
1½ lbs (750 g) bacon, thinly sliced
SEASONING RUB
3 tbsp (45 ml) salt
2 tsp (10 ml) freshly ground black pepper
1 tsp (10 ml) paprika
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) sugar
1 tsp (5 ml) ground garlic
1 tsp (5 ml) ground ginger

Instructions

  1. In a skillet over medium heat, heat olive oil until shimmering. Add shallots (or onions) and celery and cook until translucent, about 6 to 8 minutes. Add garlic and continue cooking for 1 minute. Remove from heat and cool for about 10 minutes.
  2. Add pesto and panko bread crumbs. Mix well and allow to cool. Can be refrigerated for up to 2 days if not using right away. Bring to room temperature before using.
  3. Place a clean piece of parchment paper approximately 15-in (38 cm) x 24-in (60 cm) on clean surface, long edge facing you.
  4. Using a sharp knife, butterfly the turkey breast to relatively even thickness, making sure not to cut all the way through. Cover with plastic wrap. Using blunt side of a mallet, pound covered turkey to about 1-in (2.5 cm) to 1½-in (3.75 cm) thickness. Discard plastic wrap. Spread turkey breast in centre of parchment paper, slightly overlapping pieces, to form a rectangle, with its long edge facing parallel to you.
  5. Generously sprinkle 3 tbsp (45 ml) of Seasoning Rub evenly across surface of turkey and gently rub it in. Evenly spread pesto filling in centre of butterflied turkey breast. Sprinkle with chilled shredded butter. Fold 1 edge of turkey breast over filling, then the other, to form a roll. Generously sprinkle remaining 2 tbsp (30 ml) Seasoning Rub over surface of roulade. Roll it tightly in parchment paper and twist ends to look like candy wrapper. Refrigerate overnight or at least 1 hour.
  6. Place another clean piece of parchment paper approximately 15-in (38 cm) x 24-in (60 cm) on a clean surface, long edge facing you. Place 1 bacon rasher vertically along shorter side of parchment paper. Place another bacon rasher over edge of the first one. Repeat until all bacon is used and its width is the same as the length of the roulade.
  7. Unwrap roulade and place across bacon layers. Fold each rasher of bacon tightly over to wrap around roulade. Fold parchment paper over to tightly wrap the roulade again. Refrigerate up to 1 day. When ready to use, unwrap roulade and place on large baking sheet lined with parchment paper, seam side down. Bring to room temperature before baking.
  8. Preheat oven to 375 F (190 C).
  9. Bake prepared roulade for about 1 hour or until centre of the turkey registers 155 F (68 C) on a cooking thermometer and bacon is well browned. If bacon looks cooked but turkey has not reached required internal temperature, cover with foil and continue baking until turkey is cooked, checking every 10 minutes. Remove from oven and loosely cover with foil for 30 minutes before serving.
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Drink Pairings

Parsnipety

Raise a glass to the farm-to-glass trend this fall with cocktails made with root vegetables. Prized for their natural sweetness, savoury flavours and vibrant colour, these earthy ingredients taste good not only on the plate but also in the glass.
Ingredients Instructions

Ingredients

Serves 1
3 oz (90 ml) Parsnip Purée*
1 oz (30 ml) Bacardí Superior White Rum
1 oz (30 ml) Cointreau
¾ oz (22 ml) lemon juice
fresh parsley, for garnish

Instructions

  1. *To make Parsnip Purée, in a saucepan, place 3 cups (750 ml) of peeled and cubed parsnips and cover with water. Add 1 tsp (5 ml) salt and bring to a boil then cook until tender, about 5 minutes. Drain, reserving 4 oz (120 ml) cooking water. In a blender, add cooked parsnips, reserved water, 4 tbsp (60 ml) sugar and 4 oz (120 ml) lemon juice. Purée and blend until smooth. Refrigerate until chilled, about 45 minutes. Makes 1 L (4 cups).
  2. In a cocktail shaker with cubed ice, combine Parsnip Purée, rum, Cointreau and lemon juice. Shake vigorously and strain over new ice in a tall glass. Garnish with parsley.
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Beet-Nyk

Raise a glass to the farm-to-glass trend this fall with cocktails made with root vegetables. Prized for their natural sweetness, savoury flavours and vibrant colour, these earthy ingredients taste good not only on the plate but also in the glass.
Ingredients Instructions

Ingredients

Serves 1
4 cubes cooked* yellow beets, (4 x 1-in (2.5 cm) cubes)
1½ oz (45 ml) Luksusowa Vodka
1 oz (30 ml) lemon Juice
¾ oz (22 ml) simple syrup
2 oz (60 ml) sparkling apple juice
1 sprig fresh dill, for garnish

Instructions

  1. In a cocktail shaker, muddle cooked yellow beets. Add vodka, lemon juice, simple syrup and cubed ice, shake vigorously to combine. Fine strain into a chilled short round glass, top with sparkling apple juice then fill glass with cubed ice. Garnish with a sprig of dill.
  2. *To cook yellow beets, remove stems and leaves of 3 to 4 yellow beets. Clean to remove any dirt or debris. In a small saucepan, place beets and cover with water, add 1 tsp (5 ml) salt and boil covered for 30 to 40 minutes, or until fork-tender.
  3. **Remove beets from saucepan, place in a bowl and let cool until easy enough to handle. Then use fingers to remove beet skin and cut beets into 1-in (2.5 cm) pieces.
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Featuring

Rad-ish

Raise a glass to the farm-to-glass trend this fall with cocktails made with root vegetables. Prized for their natural sweetness, savoury flavours and vibrant colour, these earthy ingredients taste good not only on the plate but also in the glass.
Ingredients Instructions

Ingredients

Serves 1
1 radish, sliced, plus extra for garnish
1 oz (30 ml) Bombay Sapphire London Dry Gin
1½ oz (45 ml) Barbieri Aperol Aperitivo
¾ oz (22 ml) lemon juice
1 oz (30 ml) grapefruit soda

Instructions

  1. In a cocktail shaker, muddle sliced radish then add gin, Aperol, lemon juice and cubed ice. Shake vigorously and fine strain into an old-fashioned glass, top with grapefruit soda and either 1 large ice cube or cubed ice. Garnish with radish slices.
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Crème Brûlée Pear Tart

This impressive tart combines flaky crust, creamy custard, poached pears and crunchy caramelized sugar. All the components can be made ahead of time, but brûlée the pears just before serving.
Ingredients Instructions

Ingredients

Serves 8
POACHED PEARS
1 cup (250 ml) water
1 cup (250 ml) white wine
1 cup (250 ml) granulated sugar
½ vanilla bean, split in half
3 large pears
CREME BRULEE PEAR TART
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine sea salt
9 tbsp (135 ml) very cold unsalted butter, cut into chunks
2 large eggs, divided
4 egg yolks
⅓ cup + 2 tbsp (105 ml) granulated sugar, divided
1¼ cups (310 ml) whipping cream
1 tsp (5 ml) vanilla extract
Cape gooseberries and fresh basil, for garnish

Instructions

  1. Make Poached Pears and let cool to room temperature while making tart crust. To make poached pears: in a small saucepan, stir together water, wine, sugar and vanilla bean. Warm mixture over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Bring mixture to a light simmer. Peel pears and, with a melon-baller, remove core, working from bottom and carving into centre of pear. Place pears in simmering sugar syrup. To keep pears submerged, place a piece of parchment paper over them so that it touches poaching liquid. The amount of time needed for pears to poach will depend on ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and, using a small knife, poke flesh. Pear is done when knife meets very little resistance. If not yet done, return pears to sugar syrup and check every 3 to 5 minutes. When cooked to desired doneness, transfer pears to a bowl and let cool completely to room temperature before using. Pears may be refrigerated in an airtight container along with their poaching liquid for up to one week.
  2. In bowl of food processor fitted with steel blade attachment, pulse together flour, icing sugar and salt until well combined. Scatter butter over dry ingredients and pulse until butter is coarsely chopped. Butter should vary in size from a flake of oatmeal to peas. Add 1 egg and pulse until dough comes together in large clumps. It’s ok if all the dry ingredients have not incorporated fully. Turn out dough onto a clean work surface and knead very lightly and sparingly, just until any wayward dry ingredients are incorporated. Form dough into a disk, wrap in plastic wrap or beeswax cloth and refrigerate for at least 1 hour or up to 2 hours.
  3. Butter a 9-in (23 cm) fluted tart pan with removable bottom.
  4. Roll out chilled dough on a lightly floured sheet of parchment paper until about ¼-in (0.5 cm) thick, taking care to lift, turn and flour dough occasionally to make sure it does not stick to paper. Using parchment as an aid, lift dough into prepared tart pan. Discard parchment paper. Seal any cracks in dough, trim extra dough with scissors ½-in (1.25 cm) above rim of pan and fold overhang inward to reinforce sides. Place crust in freezer for 1 hour.
  5. Centre a rack in oven and preheat to 375 F (190 C).
  6. Butter shiny side of an aluminum foil piece before fitting foil, buttered-side down, tightly against frozen crust. Place tart pan on a baking tray and bake crust for 20 to 25 minutes. Carefully remove foil and press down any parts of crust that have puffed up. Bake again for another 5 minutes. Set aside on a wire rack and reduce oven temperature to 300 F (150 C).
  7. For filling, in a medium bowl, whisk together remaining egg with egg yolks and ⅓ cup (75 ml) sugar until well combined. Add whipping cream and vanilla extract and whisk until well combined. Using a fine mesh strainer, strain into a measuring jug and set aside.
  8. Cut each prepared pear half into 4 wedges. Arrange pears in tart shell to form a rosette, overlapping them slightly if needed but leaving some room for custard filling. You may not need all pear wedges for the tart. Place tart pan, still on baking tray, into oven and carefully pour custard mixture into shell, trying not to disturb pear placement. Bake until custard is just set but still slightly wobbly in centre, about 25 to 30 minutes. Remove tart from baking tray and allow to cool on a wire rack for 30 minutes. Remove sides of tart pan and leave tart to cool on rack to room temperature, about 2 hours. Once cooled, tart may be loosely covered and chilled for up to 24 hours. Gently blot any moisture from surface before continuing with recipe instructions.
  9. Just before serving, sprinkle remaining 2 tbsp (30 ml) sugar evenly over top of tart. Using a brûlée torch, blow sugar layer, moving flame evenly back and forth just above tart, avoiding crust, until sugar has caramelized. Let stand for 5 minutes before garnishing, if desired, with Cape gooseberries and basil.
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Drink Pairings

Maple Miso Brûlée Sablefish

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Why should sweets get all the fun? You can brûlée your main, too!
Ingredients Instructions

Ingredients

Serves 4
2 lbs (1 kg) rutabaga
1½ tsp (7 ml) kosher salt, divided, plus extra for seasoning greens
½ cup (125 ml) maple syrup
¾ cup (175 ml) red miso
¼ cup (60 ml) mirin
¼ cup (60 ml) sake or white wine
⅓ cup (75 ml) unsalted butter, cut into chunks
¼ tsp (1 ml) ground white pepper
1½ lbs (750 g) sablefish, cut into 6 oz (180 g) fillets, skin on or off
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
4 cups (1 L) packed, roughly chopped fall greens, such as kale, collard greens or Swiss chard, to serve
1 green onion, finely sliced, for garnish

Instructions

  1. To make rutabaga purée, peel rutabaga and cut into 1-in (2.5 cm) chunks. Place in a large saucepan, cover with water and sprinkle with 1 tsp (5 ml) salt. Place saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low, cover and simmer until fork-tender, about 25 to 30 minutes.
  2. While rutabaga cooks, preheat broiler with racks set about 5-in (12 cm) from heat source. In a small saucepan, whisk together maple syrup, miso, mirin and sake (or white wine) over medium heat, whisking constantly, until almost at a boil, about 5 minutes. Transfer sauce to a blender and blend until smooth. Transfer sauce to a bowl and set aside.
  3. Drain rutabaga and return to saucepan, allowing to dry out slightly over residual heat from heating element. Add rutabaga to a blender or food processor along with butter, remaining ½ tsp (2.5 ml) salt and pepper. Pulse until desired texture is achieved. Return purée to saucepan, cover and set aside.
  4. Place sablefish fillets, skin-side down, in an ovenproof baking dish or skillet, and spoon half reserved sauce over fish. Broil, watching carefully, until sauce bubbles and begins to brown. Spoon remaining half of sauce over fish. Continue to broil until fish is just cooked through, adjusting heat or rack position if sauce or fish is browning too quickly, about 5 to 8 minutes. An easy way to test doneness of fish is to insert a thin-bladed knife into thickest part of fish. It should meet with little resistance.
  5. In a large frying pan, heat grapeseed oil over medium-high heat. Add garlic and sauté for 30 seconds. Add greens, season with a pinch of salt and sauté until warmed through but still maintains some bite, about 1 to 2 minutes.
  6. To serve, divide rutabaga purée and sautéed greens among 4 dinner plates. Top with fish, garnish with green onion and serve immediately.
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Drink Pairings

Brûlée Brie with Bourbon-Kissed Cranberries

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Take your brie to new levels with a brûléed treatment and garnished with delicious bourbon-kissed cranberries.
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) granulated sugar, plus extra to brûlée brie
½ cup (125 ml) water
¼ cup (60 ml) Four Roses Bourbon
2 cups (500 ml) fresh cranberries
1 wheel (200 g) double cream brie cheese
baguette slices, for serving
fruits and nuts, for serving

Instructions

  1. To make bourbon-kissed cranberries, in a small saucepan, bring ½ cup (125 ml) each sugar and water to a simmer over medium-high heat, stirring constantly. Once mixture reaches a simmer and sugar has dissolved, stir in bourbon and remove saucepan from heat.
  2. Transfer cranberries to a sealable container and pour warm sugar mixture over berries. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.
  3. To make brûlée brie, cut off rind from top of brie wheel. Sprinkle a generous, even layer of sugar on top of cheese. Take a brûlée torch to sugar layer and wave it across sections until sugar is melted and nicely browned. Repeat with another 2 to 3 layers of sugar for a thicker sugar crust, if desired.
  4. To serve, transfer cheese to a serving platter or board and top with bourbon-kissed cranberries. Garnish platter with baguette slices, sliced seasonal fruits and nuts. Serve immediately.
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Drink Pairings

THE PINK DRINK

Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Havana Club 3-Year-Old Añejo Rum
1½ oz (45 ml) pink grapefruit juice
¾ oz (22 ml) Lavender Syrup*
¾ oz (22 ml) fresh lemon juice
2 oz (60 ml) soda water
fresh fig half, for garnish
grapefruit zest, for garnish

Instructions

  1. In a cocktail shaker with cubed ice, combine rum, pink grapefruit juice, Lavender Syrup and lemon juice. Shake vigorously and fine strain into Collins glass then top with soda water. Fill glass with cubed ice. Garnish with fresh fig and/or grapefruit zest ribbon.
  2. * For Lavender Syrup, in a saucepan, dissolve 1 cup (125 ml) of sugar in 1 cup (125 ml) boiling water, then add 2 tbsp (30 ml) lavender flowers (fresh or dry) to syrup, cover and steep for 10 minutes. Fine strain Lavender Syrup and allow to cool before using. Store in refrigerator for up to 1 week. Makes 1½ cups (375 ml).
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