Spring Break
Ingredients
Serves 1
1½ oz (45 ml) BacardÍ Superior Rum
½ oz (15 ml) Montenegro Amaro
1 tsp (5 ml) Wray & Nephew White Overproof Rum (optional)
¾ oz (22 ml) simple syrup*
¾ oz (22 ml) lime juice
2 tsp (10 ml) pineapple juice
tiny pinch of salt
Instructions
- Combine all ingredients in a cocktail shaker with ice and shake hard for 10 seconds. Strain into a large coupe or stemmed cocktail glass.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Reginald
Ingredients
Serves 1
1 oz (30 ml) Lot No. 40 Canadian Rye Whisky
¾ oz (22 ml) Taylor Fladgate Fine White Port
½ oz (15 ml) Alvear Medium Dry Sherry
1 tsp (5 ml) demerara syrup*
2 dashes orange bitters
lemon twist, for garnish
Instructions
- Combine all ingredients in a mixing glass with ice and stir. Strain into a chilled small coupe or stemmed cocktail glass and garnish with a lemon twist.
- * 1:1 ratio of demerara (brown) sugar dissolved in boiling water. Allow to cool before using.
Featuring
Spring Greens Shakshuka
Ingredients
Serves 2
4 cups (1 L) dark leafy greens, such as kale, chard and/or spinach
1 tbsp (15 ml) olive oil
½ yellow onion, diced
3 garlic cloves, minced
2 raw chorizo sausages, casings removed
1 poblano pepper, diced
1 cup (250 ml) cooked or canned* white kidney beans, rinsed
1 cup (250 ml) frozen peas, thawed
2 eggs
2 flatbreads, to serve
½ cup (125 ml) crumbled feta, for garnish
¼ cup (60 ml) chopped dill, for garnish
¼ cup (60 ml) chopped mint, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Remove tough ribs and stems from kale and chard, if using, and slice leaves into bite-sized pieces.
- In a 10-in (25 cm) cast iron or ovenproof pan, heat oil over medium heat. Add onion and garlic and sauté for 10 minutes, or until translucent. Add chorizo, breaking apart with a wooden spoon as it cooks, and sauté for 6 to 8 minutes, or until cooked through. Add poblano pepper and cook for another 5 minutes, or until softened. Add greens, beans and peas and gently stir until greens have wilted, about 3 to 5 minutes.
- Using the back of a spoon, make two small wells in mixture and crack 1 egg into each. Transfer pan to oven and bake for 6 to 10 minutes, or until eggs are cooked as desired. Meanwhile, heat flatbread in oven for 5 minutes.
- Remove Shakshuka from oven and garnish with feta, dill and mint. Serve warm with flatbread.
- *If using canned beans, any extra can be reserved and frozen for later use, if desired.
Drink Pairings
Chickpea Salad Sandwiches
Ingredients
Serves 4
1 x 19-oz (540 g) can chickpeas, drained and rinsed
2 garlic cloves, roughly chopped
¼ cup (60 ml) tahini
1 lemon, zest and juice
¼ cup (60 ml) mayonnaise
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) smoked paprika
salt and pepper, to taste
2 stalks celery, diced
¼ red onion, diced
½ cup (125 ml) diced dill pickles
hot sauce, to taste
1 tbsp (15 ml) Dijon mustard
8 slices rye bread, toasted and buttered
2 oz (60 g) alfalfa sprouts
1 avocado, quartered and sliced
sliced cucumber (optional)
Instructions
- In a food processor, pulse half of the drained chickpeas along with garlic, tahini, lemon zest and juice, mayonnaise, cumin, paprika and smoked paprika until thick and smooth, like hummus, scraping down sides of food processor bowl as needed. Season with salt and pepper.
- In a large bowl, combine celery, onion, pickles and remaining drained whole chickpeas. Mix in blended chickpea mixture. Season again with salt and pepper and hot sauce. Place in refrigerator for at least 1 hour to thicken.
- To assemble sandwiches, spread mustard onto 4 slices bread. Layer sprouts, avocado, cucumber (if using) and a few spoonfuls of chickpea filling. Season again with salt and pepper to taste and top with remaining bread slices. Leftover chickpea mixture will keep in refrigerator in an airtight container for up to 1 week.
Drink Pairings
Green Pea and Leek Soup served with Gorgonzola Toasts
Ingredients
Serves 4
2 tbsp (30 ml) olive oil, divided
1 leek, white part only, sliced
1 small onion, diced
3 to 4 cups (750 ml to 1 L) chicken stock, as needed
2 cups (500 ml) frozen peas
4 cups (1 L) spinach, packed
1 cup (250 ml) + 4 tbsp (60 ml) whipping cream, divided
1 pinch ground nutmeg
1 lemon, zest only
¼ cup (60 ml) + 1 tbsp (15 ml) mint leaves, divided
salt and pepper, to taste
8 slices baguette
1 cup (250 ml) crumbled Gorgonzola
¼ cup (60 ml) chopped walnuts
½ cup (125 ml) pea shoots or microgreens (optional)
chili flakes, to taste
1 tbsp (15 ml) toasted pumpkin seeds
Instructions
- In a large saucepan, heat 1 tbsp (15 ml) oil over medium heat. Add leek and onion and sauté for 10 minutes, or until translucent. Add 3 cups (750 ml) chicken stock and bring to a boil. Add peas and spinach and cook for another 3 minutes to thaw peas and wilt spinach. Allow to cool slightly, then transfer to a high-speed blender. Add 1 cup (250 ml) cream, nutmeg, lemon zest and ¼ cup (60 ml) mint. Blend on high until smooth. If soup is too thick, gradually add up to 1 cup (250 ml) more chicken stock, blending until it reaches desired consistency. Season with salt and pepper and set aside until ready to serve. If making ahead, soup will keep in refrigerator for up to 1 week.
- Preheat oven to 350 F (180 C).
- Place baguette slices on a parchment-lined baking sheet and drizzle with remaining 1 tbsp (15 ml) oil. Divide Gorgonzola between baguette slices, placing a heaping spoonful on each. Sprinkle with walnuts and bake for 5 to 7 minutes, until cheese has melted and baguette is golden brown.
- When ready to serve, reheat soup over medium heat, if needed. Ladle into bowls and garnish each with remaining mint, 1 tbsp (15 ml) cream, pea shoots (if using), chili flakes and pumpkin seeds. Serve with Gorgonzola toasts.
Drink Pairings
Trout Niçoise Salad
Ingredients
Serves 2
½ tsp (2.5 ml) salt, plus extra to taste
2 eggs
½ small beet, raw, sliced
2 tbsp (30 ml) white vinegar
10 small new potatoes, washed, unpeeled
1 bunch asparagus, trimmed
2 tbsp (30 ml) olive oil
2 x 4 oz (125 g) trout fillets
black pepper, to taste
1 head butter lettuce
1 cup (250 ml) halved cherry tomatoes
¼ cup (60 ml) pitted Kalamata olives
½ lemon, cut into wedges, to serve
Dill Dressing, ingredients follow below
1 garlic clove, minced
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) grainy mustard
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) diced dill pickles or cornichons
1 tbsp (15 ml) chopped capers
1 tbsp (15 ml) chopped dill
salt and pepper, to taste
1 tsp (5 ml) water, plus extra as needed (optional)
Instructions
- In a large pot over high heat, bring 8 cups (2 L) water to a boil. Add ½ tsp (2.5 ml) salt. Gently add eggs and boil for 7 minutes.
- Meanwhile, prepare an ice bath with just enough water to cover eggs and add beet slices and vinegar. Remove eggs from boiling water (reserve water for step 3) and run under cold water until cool enough to handle. Then peel under cold running water and place in beet and vinegar ice bath for at least 1 hour. For extra vibrant colour, transfer to refrigerator and allow to sit in bath overnight.
- In same boiling water, cook potatoes until fork-tender, about 12 to 15 minutes, depending on size. Remove potatoes (again reserving water for step 4) and run under cold water to stop cooking.
- Prepare another ice bath. In same boiling water, blanch asparagus for 2 to 5 minutes or until al dente, then drain and place in ice bath.
- Preheat oven to 350 F (180 C).
- In a large cast iron or ovenproof pan, heat oil over medium-high heat. Season trout with salt and pepper and place in pan, flesh-side down. Sear for 4 to 5 minutes, or until golden brown and crispy. Flip trout and transfer pan to oven for 6 to 8 minutes, or until trout is just opaque (timing will vary depending on thickness of fish).
- To assemble, remove eggs from ice bath and cut in half lengthwise. Drain asparagus and pat dry. Tear lettuce leaves and lay on a serving platter. Layer potatoes, asparagus, tomatoes, eggs and olives over lettuce. Place trout on top and drizzle with Dill Dressing. Serve with lemon wedges.
- For Dill dressing, In a medium bowl, combine garlic, mayonnaise, mustard, vinegar, pickles, capers and dill. Season with salt and pepper. If needed, to thin out dressing, add water, 1 tsp (5 ml) at a time, until desired consistency is achieved. Makes about ½ cup (125 ml)
Drink Pairings
Chocolate-Glazed Carrot Bundt Cake
Ingredients
Serves 12
butter, for greasing
flour, for dusting
2 cups (500 ml) carrots, scrubbed, but not peeled, and cut into ½-in (1.25 cm) pieces
¾ cup (175 ml) grapeseed oil
1 tbsp (15 ml) vanilla extract
3 large eggs
1¾ cups (425 ml) granulated sugar
1¾ cups + 2 tbsp (455 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) ground cinnamon
1 tsp (5 ml) fine salt
6 oz (170 g) bittersweet chocolate
1 tsp (5 ml) clover or light-coloured honey
7 tbsp (105 ml) unsalted butter, cut into chunks
Instructions
- Place oven rack in centre of oven, then preheat to 425 F (220 C). Generously butter a 10-cup (2.35 L) Bundt pan, then dust with flour, tapping out excess. Set aside.
- In a blender, combine carrots, oil, vanilla, eggs and sugar and blend until completely smooth. Transfer mixture to a large bowl and sift flour, baking powder, cinnamon and salt over top. With a spatula, fold dry ingredients into carrot mixture until no traces of flour remain. Pour batter into prepared Bundt pan and bake for 5 minutes. Lower oven temperature to 400 F (200 C) and continue to bake until a toothpick inserted in centre comes out clean, about 30 minutes. Allow cake to cool in pan on a wire rack for 10 minutes, then turn out onto wire rack set over a rimmed baking sheet to cool completely.
- Once cake has cooled, make chocolate glaze. Set a heatproof bowl over a saucepan filled with 1-in (2.5 cm) of water. Add chocolate, honey and butter to bowl, then place saucepan and bowl over medium heat and bring water to a simmer. Stir chocolate mixture occasionally with a spatula until glaze is uniform and smooth, about 10 minutes.
- Pour glaze over cake, coating it and allowing excess glaze to drip off onto baking sheet. Allow glaze to set for at least 20 minutes before slicing and serving. Leftover cake will keep in an airtight container at room temperature for up to 2 days.
Drink Pairings
Hasselback Beets
Ingredients
Serves 6
12 small to medium red and yellow beets, scrubbed
¼ cup (60 ml) grapeseed oil
kosher salt and black pepper, to taste
¼ cup (60 ml) white wine vinegar
2 tbsp (30 ml) clover or light-coloured honey
2 tbsp (30 ml) chopped fresh dill, plus extra for garnish
⅓ cup (75 ml) extra-virgin olive oil
Instructions
- Preheat oven to 375 F (190 C).
- Peel beets and trim root and stem ends to create a flat surface so they will not roll around when roasting. Slice each beet crosswise at ⅛-in (0.25 cm) intervals, cutting to within ¼-in (0.5 cm) of bottom, taking care not to cut all the way through. Place flat-side down in a glass or ceramic baking dish, drizzle with grapeseed oil and season with salt and pepper. Cover baking dish tightly with lid or aluminum foil and roast until easily pierced with a knife, about 45 to 60 minutes. Remove lid and continue to roast for another 10 minutes, to allow any liquid in dish to evaporate.
- Meanwhile, in a medium bowl, whisk together vinegar, honey and dill. Slowly drizzle in olive oil, whisking constantly, until vinaigrette comes together. Season to taste with salt and pepper.
- To serve, transfer warm beets to a serving platter. Drizzle with vinaigrette and garnish with additional chopped dill. Serve warm or at room temperature.
Drink Pairings
Asparagus with Orange & Tarragon
Ingredients
Serves 6
2 medium navel oranges
1 medium shallot, finely minced
3 tbsp (45 ml) white wine vinegar
½ tsp (2.5 ml) Dijon mustard
3 tbsp (45 ml) extra-virgin olive oil
kosher salt and black pepper, to taste
2 bunches (about 30 spears) green asparagus, trimmed
2 tbsp (30 ml) chopped fresh tarragon leaves
Instructions
- Finely zest one orange and place zest in a medium bowl. Set aside.
- Juice both oranges into a small saucepan. Place over medium heat and bring to a simmer. Allow juice to reduce to about 3 tbsp (45 ml).
- Meanwhile, place minced shallot in a small bowl with vinegar. Set aside for 5 minutes.
- Once juice has reduced, remove saucepan from heat and transfer juice to bowl with orange zest, then add mustard. Drain shallots (discarding or reserving vinegar for another use) and add to orange mixture, whisking to incorporate everything together. Slowly add oil and whisk until dressing has thickened slightly. Season to taste with salt and pepper. Set aside at room temperature.
- Bring a large saucepan of water to a boil over high heat. Season water with salt, reduce heat to medium and add asparagus. Cook until desired doneness is achieved; start checking after about 2 minutes, as asparagus will cook at different rates depending on thickness. With tongs or a slotted spoon, transfer asparagus to a colander and rinse under cold water for 1 minute. Pat dry and transfer to a serving platter.
- To serve, spoon orange vinaigrette over asparagus and garnish with tarragon and black pepper. Serve immediately.
Drink Pairings
Thyme & Fennel Lamb Loin Chops with Creamy Pan Sauce
Ingredients
Serves 6
3 tbsp (45 ml) grapeseed oil, divided
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) fresh thyme leaves, divided, plus extra for garnish
¼ tsp (1 ml) black pepper
1 tsp (5 ml) crushed fennel seeds, divided
¼ tsp (1 ml) kosher salt, plus extra to taste
4 minced garlic cloves, divided
6 lamb loin chops, each at least 1-in (2.5 cm) thick
1½ cups (375 ml) dry white wine
⅓ cup (75 ml) Dijon mustard
Instructions
- In a medium bowl, whisk together 2 tbsp (30 ml) oil, lemon juice, 1 tsp (5 ml) thyme, pepper, ½ tsp (2.5 ml) fennel seeds, salt and 3 minced garlic cloves. Place lamb loin chops in shallow dish and pour marinade over. Massage marinade into lamb, making sure to coat all sides. Allow to sit at room temperature for 30 minutes.
- Heat remaining 1 tbsp (15 ml) oil in a large skillet or cast iron pan over medium-high heat. With a spoon, gently scrape any bits of thyme and garlic off lamb that may burn during cooking. Place lamb in skillet, reduce heat to medium and cook until caramelized and golden brown on bottom, about 4 minutes. Flip and cook for another 4 minutes. Internal temperature should register between 130 F to 135 F (54 C to 57 C) with an instant-read thermometer; when taking meat’s temperature, ensure thermometer is inserted into thickest part of meat and not touching any bone. Transfer lamb to a platter and allow to rest. Keep skillet over medium heat.
- Add wine to skillet and bring to a boil over medium heat. Whisk in mustard and remaining 1 tsp (5 ml) thyme, ½ tsp (2.5 ml) fennel seeds and 1 minced garlic clove. Continue to cook at a hard simmer, stirring often, until sauce has thickened enough to coat the back of a spoon, about 2 to 4 minutes. Season to taste with additional salt. Return lamb to skillet, reduce heat to medium-low and spoon sauce over lamb chops to coat and just warm through, about 1 minute.
- To serve, transfer lamb to a warm serving platter and spoon sauce over top. Garnish with more thyme leaves, if desired, and serve warm.