Gin-Cured Salmon
Ingredients
Serves 4 to 6
1 cup (250 ml) kosher salt
1 cup (250 ml) sugar
¼ cup (60 ml) crushed black peppercorns
6 dried juniper berries, crushed
1 lemon, zest only
1 lb (454 g) sashimi-grade sockeye salmon, thicker belly portion, skin on, scales off, bones removed
3 tbsp (45 ml) gin
6 sprigs fresh dill, chopped, to serve
Instructions
- To make curing mix, in a medium bowl, combine salt, sugar, peppercorns, juniper berries and lemon zest. Spread half of curing mix in centre of a plastic wrap-lined baking sheet; curing mix should be about the same size as fish.
- Rub fish with gin. Place fish, skin-side down, on curing mix and cover with remaining curing mix. Bring edges of plastic wrap up and over salmon and wrap tightly. Place another baking sheet on top of salmon and weigh it down with several large cans or a heavy saucepan. Refrigerate for 24 hours, flipping fish halfway through.
- Remove salmon from plastic wrap and rinse off all curing mix. Fish should have a firm texture and a darker colour throughout. Pat dry well with paper towel. Slice flesh from skin, to serve, and top with dill. Any extra salmon can be wrapped tightly and kept in refrigerator for up to 3 days, or frozen for up to 1 month.
Drink Pairings
Layered Rocket Cocktail
Ingredients
Serves 1
½ oz (15 ml) grenadine
crushed ice
3 to 4 ice cubes
2 oz (60 ml) yellow lemonade, store-bought
1 oz (30 ml) vodka
¾ oz (22 ml) Bols Blue Curaçao
lemon twist, for garnish
Instructions
- Pour grenadine into bottom of a tall glass and fill 2/3 full with crushed ice. In a cocktail shaker, combine ice cubes, lemonade and vodka, shake vigorously and strain into glass. Add more crushed ice to fill glass. Add blue curaçao to shaker with ice cubes, then gently swirl to chill and slightly dilute (this will help it layer better on top). Slowly pour blue curaçao over crushed ice to create the final layer. Garnish with a lemon twist.
Featuring
Watermelon Margarita
Ingredients
Serves 2
sea salt (optional)
¼ small seedless watermelon, rind removed, cubed
3 oz (90 ml) Espolòn Blanco Tequila
1 oz (30 ml) fresh lime juice (about 1 lime)
¼ oz (7 ml) simple syrup* (optional)
3 to 4 ice cubes
watermelon wedges, for garnish
Instructions
- If desired, rim 2 glasses with salt: sprinkle a handful of sea salt on a small plate. Moisten rims of glasses and dip into salt. In a high-speed blender, blend watermelon until smooth. You should have about 1¼ cups (310 ml) purée. In a cocktail shaker, combine purée with remaining ingredients and shake to combine. Strain into prepared glasses and garnish with watermelon wedges.
Featuring
Whipped Dalgona Coffee
Ingredients
Serves 2
2 tbsp (30 ml) instant coffee granules
2 tbsp (30 ml) sugar or granulated sweetener
2 tbsp (30 ml) boiling water
2 oz (60 ml) Jameson Cold Brew Whiskey & Coffee
dairy or non-dairy milk of choice, to serve
honeycomb candy bar, broken, for garnish (optional)
Instructions
- In a deep mixing bowl, combine instant coffee and sugar. Pour in boiling water and stir to mix. Using an electric mixer, blend on lowest setting to avoid splatters, then gradually increase speed until coffee starts to foam. Continue mixing until soft peaks form, about 2 to 3 minutes. To serve, add 1 oz (30 ml) Jameson Cold Brew each to 2 tall glasses, top with desired amount of cold milk, then dollop each with whipped coffee mixture and, if using, garnish with a piece of candy bar.
Featuring
Chocolate Raspberry Truffle Tart
Ingredients
Serves 8 to 10
Crust:
1⅔ cups (400 ml) chocolate wafers
½ cup (125 ml) lightly roasted hazelnuts, peeled
1 pinch salt
½ cup (125 ml) unsalted butter, melted
Filling:
2 generous cups (about 500 ml) fresh raspberries, divided, plus extra for garnish
1 lb (454 g) highest-quality bittersweet chocolate (63%)
2 cups (500 ml) whipping cream
cocoa powder and ground cookie crumbs, for garnish
Instructions
- To make Crust, preheat oven to 350 F (180 C). Lightly butter an 11-in (28 cm) fluted tart pan with a removable bottom. In bowl of a food processor, combine chocolate wafers, hazelnuts and salt. Process until finely ground. Add melted butter and pulse until well combined. Transfer crumb mixture to tart pan and press firmly and evenly into bottom and up sides of pan. Place pan on a baking sheet and bake for 12 to 15 minutes, or until crust is dry and set. Remove from oven and let cool completely in tart pan on baking sheet.
- Meanwhile, prepare Filling. In bowl of a food processor, purée 1 cup (250 ml) raspberries until smooth. Pass through a fine mesh sieve set over a medium bowl, pressing hard on solids to extract as much liquid as possible. Discard seeds.
- Combine chocolate and cream in a medium heavy-bottomed saucepan. Warm over low heat, stirring, until chocolate is completely melted and smooth, about 10 minutes. Remove from heat and let cool slightly, then whisk in raspberry purée. Scatter remaining 1 cup (250 ml) raspberries over cooled crust. Pour chocolate mixture into tart shell and smooth top with an offset spatula, making sure all raspberries are covered by chocolate. Cover tightly with plastic wrap and refrigerate overnight.
- To serve, carefully remove tart from pan sides, leaving it on pan base, and garnish with a very light dusting of cocoa powder, a sprinkle of cookie crumbs and fresh raspberries. Transfer tart to a serving platter and allow to come to room temperature before slicing.
Drink Pairings
Harissa-Crusted Halibut
Ingredients
Serves 4 to 6
1 jalapeño pepper
3 red bell peppers
1 tsp (5 ml) ground coriander
1 tbsp (15 ml) ground cumin
¼ cup (60 ml) olive oil
2 large garlic cloves, crushed
2 tbsp (30 ml) tomato paste
1 scant tbsp (about 15 ml) finely chopped preserved lemon peel (flesh removed and discarded)
¼ tsp (1 ml) balsamic or sherry vinegar, or to taste
salt and pepper, to taste
2 lb (907 g) fillet skinless halibut, about 1½-in (4 cm) thick
lemon wedges and harissa, to serve
Instructions
- To make harissa, preheat grill or broiler to high. Grill jalapeño and red peppers, turning, until charred and blackened, about 5 to 7 minutes for jalapeño and 10 to 15 minutes for bell peppers. Transfer all peppers to a bowl, cover with a plate, and let cool for 15 minutes. Peel and remove seeds from red peppers, reserving flesh. Remove seeds from jalapeño, if desired.
- In a medium skillet, dry toast coriander and cumin over medium heat, tossing, until fragrant, about 3 minutes. Add olive oil, garlic, tomato paste, preserved lemon peel, red peppers and jalapeño. Stir well to coat in oil, then reduce heat to low and simmer for 10 minutes, crushing peppers and garlic into oil. Remove from heat, let cool slightly, then transfer to a blender and blend until smooth. Stir in vinegar to taste. Transfer harissa to a bowl, season with salt and pepper to taste, and set aside ⅓ cup (75 ml) for serving.
- Pat halibut dry and season generously with salt and pepper. Coat fish on both sides with remaining harissa and transfer to a baking dish. Cover and refrigerate for 2 hours.
- Place oven rack in middle of oven and preheat to 350 F (180 C). Transfer halibut to a foil-lined baking sheet and place on middle rack. Cook for 17 to 20 minutes, then test for doneness: fish should be just starting to flake. Leave fish in oven on middle rack and turn broiler to high. Broil for 7 to 9 minutes, or until harissa begins to bubble and fish is perfectly flaky. Serve immediately with reserved harissa and lemon wedges on the side.
Drink Pairings
Tomato, Angel Hair & Fior di Latte Salad
Ingredients
Serves 6 to 8
2 large garlic cloves, finely grated
1 tsp (5 ml) sea salt
2 lbs (907 g) assorted small colourful cherry tomatoes, halved
3 cups (750 ml) coarsely chopped Campari tomatoes
3 tbsp (45 ml) freshly squeezed lemon juice
2 tsp (10 ml) lemon zest
3 tbsp (45 ml) balsamic vinegar
⅓ cup (75 ml) olive oil
1 tsp (5 ml) freshly ground black pepper
¼ cup (60 ml) finely chopped Italian parsley leaves
2 tsp (10 ml) minced fresh thyme leaves
1 tbsp (15 ml) finely minced jalapeño pepper
1 tbsp (15 ml) finely minced shallot
3 tbsp (45 ml) capers, well rinsed
1 cup (250 ml) coarsely chopped fresh basil leaves
1 x ½ lb (227 g) ball Fior di Latte mozzarella, torn into small pieces
1 lb (454 g) dried angel hair or capellini pasta
Instructions
- On a cutting board, using a large heavy knife, mash garlic and salt into a paste, then transfer to a large serving bowl. Add cherry tomatoes, Campari tomatoes, lemon juice and zest, vinegar, oil, pepper, parsley, thyme, jalapeño, shallot, capers, basil and Fior di Latte. Mix well to combine and let sit, loosely covered, for about 1 hour to allow flavors to blend.
- When ready to serve, bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes. Drain pasta and immediately add it to tomato mixture, tossing to combine. Serve warm.
Drink Pairings
Zucchini Fritters with Lemon & Herb Raita
Ingredients
Serves 6 to 8
Zucchini Fritters:
2 lbs (907 g) small, firm zucchinis, cut into ¼-in (0.5 cm) rounds
1 cup (250 ml) rice flour
1 cup (250 ml) chickpea flour
¼ tsp (1 ml) baking soda
1 tsp (5 ml) sea salt
1 tsp (5 ml) coarsely ground black pepper
1½ tsp (7 ml) ground turmeric
1½ tsp (7 ml) amchoor (optional)*
1 tsp (5 ml) cayenne pepper
2 cups (500 ml) beer, preferably 33 Acres of Sunshine Blanche
⅓ cup (75 ml) very finely chopped cilantro leaves
1½ to 2 cups (375 to 500 ml) canola oil, for frying
Lemon & Herb Raita:
1½ cups (375 ml) full-fat yogurt
¼ cup (60 ml) freshly squeezed lemon juice
1 large garlic clove, finely grated
¼ cup (60 ml) very finely chopped cilantro leaves
¼ cup (60 ml) very finely chopped mint leaves
2 tbsp (30 ml) very finely minced dill
salt and freshly ground pepper, to taste
1 pinch ground turmeric
fresh curry leaves, for garnish (optional)
Italian parsley, leaves and tender stems, for garnish
Instructions
- Line a baking sheet with paper towel and lay out zucchini rounds in a single layer. Cover with more paper towel and press down gently to blot away excess moisture. Leave zucchini on paper towel while preparing batter and Lemon & Herb Raita.
- To make fritter batter, in a large bowl, whisk together rice flour, chickpea flour, baking soda, salt, pepper, turmeric, amchoor (if using) and cayenne. Slowly add beer and cilantro, whisking gently until smooth. Set aside.
- To make Lemon & Herb Raita, in a medium bowl, combine yogurt, lemon juice, garlic, cilantro, mint and dill. Season to taste with salt, pepper and turmeric, then cover and refrigerate until ready to serve.
- Line another baking sheet with paper towel. In a medium saucepan over medium-high heat, add enough oil to reach a depth of ½-in (1.25 cm). Heat oil until a deep-fry thermometer registers 370 F (188 C), or until a dollop of batter dropped into oil floats and sizzles immediately. Working in batches so as not to crowd pan, dip zucchini in batter to coat both sides. Fry zucchini in hot oil, turning, until golden brown and cooked through, about 1 minute per side. Remove to lined baking sheet to drain. Repeat with remaining zucchini, adding more oil to pan as needed. Dip fresh curry leaves (if using) and parsley in batter to coat and fry until golden, about 20 seconds. Remove to lined baking sheet to drain.
- To serve, place Raita on a serving dish and surround with fritters. Garnish with curry leaves, if using, and parsley. Serve immediately.
- *Dried mango powder. Available at larger grocery stores or specialty markets.
Drink Pairings
Fiesta Slaw Steak Bowls with Creamy Cilantro Dressing
Ingredients
Serves 2
2 tbsp (30 ml) grainy mustard
4 garlic cloves, minced, divided
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) onion powder
1 tsp (5 ml) paprika
2 tsp (10 ml) ground cumin
1 tsp (5 ml) honey
1 tbsp (15 ml) olive oil
1.1 lbs (500 g) flank steak
1 tbsp (15 ml) butter
½ yellow onion, diced
1 cup (250 ml) uncooked brown rice
1 cup (250 ml) cooked black beans
1½ cups (375 ml) chicken stock, or as needed
salt and pepper, to taste
1 cup (250 ml) diced red pepper
¼ red onion, diced
1½ cups (375 ml) grilled corn kernels (about 2 cobs)
1 lime, juice only
1 tbsp (15 ml) diced jalapeño, or to taste
¼ cup (60 ml) chopped cilantro leaves
2 cups (500 ml) shredded red cabbage
Creamy Cilantro Dressing:
2 garlic cloves, minced
½ cup (125 ml) sour cream
½ cup (125 ml) chopped cilantro leaves
½ lime, juice only
1 tbsp (15 ml) mayonnaise
½ tsp (2.5 ml) ground cumin
hot sauce, to taste
salt and pepper, to taste
Instructions
- In a large bowl, mix together mustard, 3 minced garlic cloves, soy sauce, Worcestershire sauce, onion powder, paprika, cumin, honey and olive oil. Add steak to bowl and turn to coat with marinade. Transfer to refrigerator and let sit for at least 6 hours or overnight.
- In a medium saucepan over medium heat, melt butter. Add yellow onion and remaining garlic and sauté for 5 to 8 minutes, or until soft. Add rice, beans and chicken stock. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 10 to 15 minutes, or until liquid is fully absorbed. Season with salt and pepper and set aside.
- Preheat grill to high. Remove steak from marinade, discarding marinade, and grill for 3 to 5 minutes per side, or until it reaches an internal temperature of 130 to 135 F (54 to 57 C) for medium-rare. Remove from grill and let rest for 10 minutes. Cut across width of steak on a slight angle into ¼-in (0.5 cm) slices. Set aside.
- To make corn salsa, in a medium bowl, mix together red pepper, red onion, corn, lime juice, jalapeño and cilantro. Season with salt to taste and set aside.
- In a medium bowl, dress cabbage with 2 tbsp (30 ml) Creamy Cilantro Dressing and set aside.
- Place desired amount of rice in 2 bowls. Top with dressed cabbage, corn salsa and steak. Dollop with desired amount of Creamy Cilantro Dressing.
- To make creamy cilantro dressing: In a medium bowl, mix together all ingredients. Taste for seasoning and adjust as needed. Dressing will keep for up to 5 days in a sealed container in refrigerator. Makes about ¾ cup (175 ml)
Drink Pairings
Chickpea Fritter Bowls with Tahini Dressing
Ingredients
Serves 2
½ tbsp (7 ml) olive oil
2 small zucchinis, cut into 1-in (2.5 cm) pieces
salt and pepper, to taste
1 x 19 oz (540 g) can chickpeas, drained and rinsed
2 garlic cloves, minced
1 cup (250 ml) fresh dill fronds
1¼ cups (310 ml) chopped fresh parsley leaves, divided
½ cup (125 ml) fresh mint leaves
2 lemons, zest only, divided
1 tsp (5 ml) paprika
1 tsp (5 ml) ground cumin
1 tsp (5 ml) onion powder
½ cup (125 ml) flour
¼ cup (60 ml) vegetable oil
2 cups (500 ml) cooked pearl couscous
¾ cup (175 ml) chopped pitted Kalamata olives
½ cup (125 ml) chopped sun-dried tomatoes
2 cups (500 ml) mixed greens
¼ cup (60 ml) crumbled feta, for garnish
Tahini Dressing:
¼ cup (60 ml) tahini
½ lemon, juice only
1 garlic clove, minced
1 tsp (5 ml) honey
salt and pepper, to taste
¼ cup (60 ml) water, plus extra as needed
Instructions
- In a medium frying pan, heat olive oil over medium-high heat. Add zucchini and sauté for 6 to 8 minutes, or until just soft. Remove from heat, season to taste with salt and pepper and set aside to cool.
- In a food processor, combine chickpeas, garlic, dill, parsley, mint, ½ the lemon zest, paprika, cumin and onion powder. Season with salt and pepper and pulse until combined. Add flour and blend until mixture holds together well, about 30 seconds. Transfer to a bowl, measure out 2 tbsp (30 ml) portions and gently press and form into little balls.
- Line a plate with paper towel. Heat oil in a large cast iron skillet over medium-high heat. In batches, fry chickpea balls for 3 to 5 minutes per side, until golden brown. Remove from pan and set aside on lined plate.
- In a large bowl, mix together couscous, zucchini, olives, sun-dried tomatoes and remaining lemon zest.
- To assemble, divide greens and couscous mixture between 2 bowls. Top with chickpea fritters and garnish with feta and parsley. Drizzle with Tahini Dressing.
- To make tahini dressing: In a small bowl, whisk together all ingredients. If dressing is too thick, add 1 tbsp (15 ml) water at a time until desired consistency is achieved. Makes about ½ cup (125 ml)