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)
Drink Pairings
Ginger Miso Chicken Bowls
Ingredients
Serves 2
2 chicken breasts, boneless, skin-on*
salt and pepper, to taste
2 garlic cloves, minced
2 tsp (10 ml) white miso
2 tsp (10 ml) soy sauce
1 tsp (5 ml) grated ginger
2 tsp (10 ml) maple syrup
½ lime, juice only
2 tbsp (30 ml) almond butter
½ tsp (2.5 ml) sesame oil
2 tbsp (30 ml) water
2 cups (500 ml) cooked sushi rice
1 cup (250 ml) grated carrot
½ red pepper, sliced
1 cup (250 ml) shredded Napa cabbage
1 cup (250 ml) diced mango
¼ cup (60 ml) toasted chopped cashews
1 green onion, thinly sliced, for garnish
¼ cup (60 ml) fresh cilantro leaves, for garnish
1 tbsp (15 ml) sesame seeds, for garnish
2 lime wedges, to serve
Instructions
- Preheat oven to 375 F (190 C).
- Place chicken skin-side up on a lined baking sheet. Season with salt and pepper and bake for 10 to 15 minutes, or until it reaches an internal temperature of 165 F (74 C). Slice into medallions and set aside.
- To make dressing, in a small bowl, mix together garlic, miso, soy sauce, ginger, maple syrup, lime juice, almond butter, sesame oil and water, and set aside.
- Divide rice between 2 bowls and top with carrot, pepper, cabbage, mango and cashews. Add chicken and drizzle everything with dressing. Garnish with green onion, cilantro and sesame seeds and serve with lime wedges.
Drink Pairings
Manhattan
Ingredients
Serves 1
2 oz (60 ml) Canadian Club Chairman’s Select 100% Rye Whisky
1 oz (30 ml) Cinzano Rosso Vermouth
2 dashes Angostura bitters
coin-sized round of orange zest
all-natural maraschino cherry, for garnish
Instructions
- Place a Martini or stemmed cocktail glass in the freezer. In a mixing glass, combine rye, vermouth and bitters with cubed ice. Stir until well chilled and strain into chilled glass. Express oils of orange zest over surface and discard, then garnish with a cherry.
Featuring
Cauliflower Steaks with Sun-dried Tomato Pesto
Ingredients
Serves 4
1 cup (250 ml) sun-dried tomatoes, soaked in hot water for 10 minutes then drained
⅓ cup (75 ml) + 3 tbsp (45 ml) extra-virgin olive oil, divided
1 garlic clove
3 tbsp (45 ml) roasted, peeled hazelnuts, plus extra for garnish
2 tbsp (30 ml) sherry vinegar
2 oz (57 g) Manchego cheese, plus extra for garnish
1 tsp (5 ml) warm water, plus extra as needed (optional)
salt and pepper, to taste
1 head cauliflower, sliced into 1½-in (3.75 cm) “steaks”
pea sprouts, for garnish
Instructions
- To make pesto, in a small food processor or blender, pulse tomatoes, ⅓ cup (75 ml) olive oil, garlic, hazelnuts, vinegar and Manchego until it forms a rough paste, adding warm water 1 tsp (5 ml) at a time if mixture is too thick to blend. Season with salt and pepper to taste.
- Preheat oven to 400 F (200 C). Lay cauliflower “steaks” on a parchment-lined baking sheet and drizzle with remaining 3 tbsp (45 ml) olive oil, flipping pieces over to coat both sides. Season with salt and pepper. Roast for 20 to 30 minutes, or until cauliflower is deep golden brown, cooked through and crispy on edges.
- Serve cauliflower with sun-dried tomato pesto and garnish with hazelnuts, Manchego and pea sprouts.
Drink Pairings
Spaghetti with Prawns & Basil Pesto
Ingredients
Serves 4
1 cup (250 ml) tightly packed fresh basil leaves, plus extra for garnish
2 tbsp (30 ml) toasted pine nuts, plus extra for garnish
1 garlic clove
½ lemon, zest and juice
3 tbsp (45 ml) grated Parmesan, plus extra for garnish
3 tbsp (45 ml) + 2 tbsp (30 ml) extra-virgin olive oil, divided
¼ tsp (1 ml) kosher salt, plus extra for boiling pasta
pepper, to taste
14 oz (400 g) spaghetti
1 lb (454 g) prawns, peeled and deveined
Instructions
- In a small food processor, combine basil, pine nuts, garlic, lemon zest and juice, and Parmesan. Pulse until chopped. While food processor is running, slowly drizzle in 3 tbsp (45 ml) olive oil until it forms a rough paste. Season with salt and pepper and set aside.
- Cook spaghetti according to package directions, in salted water. Reserve ⅓ cup (75 ml) pasta cooking water.
- Meanwhile, in a large frying pan over medium heat, sauté prawns in remaining 2 tbsp (30 ml) olive oil for 1 to 2 minutes per side, or until pink and opaque.
- Drain spaghetti and add it to pan with prawns, along with pesto and reserved pasta water. Toss to coat and check seasoning, adjusting if necessary. Serve immediately, garnishing with basil, pine nuts and Parmesan.
Drink Pairings
Flank Steak served with Roasted Pepper Pesto
Ingredients
Serves 4
28 oz (794 g) flank steak
2 garlic cloves, roughly chopped, divided
4 tbsp (60 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) dried oregano
¼ tsp (1 ml) ground cumin
2 medium yellow peppers
¼ cup (60 ml) toasted pumpkin seeds, plus extra for garnish
1 lime, zest and juice
½ tsp (2.5 ml) kosher salt, plus extra to taste
¼ tsp (1 ml) pepper, plus extra to taste
1 small jalapeño pepper, seeded (optional), or to taste
1 small handful cilantro leaves, plus extra for garnish
1 small handful microgreens, for garnish (optional)
Instructions
- Marinate steak the night before. Combine 1 garlic clove, 2 tbsp (30 ml) olive oil, vinegar, oregano and cumin. Rub all over steak and let marinate in refrigerator, covered, overnight.
- Roast yellow peppers; this can be done over a medium to high gas flame on the stove or barbecue, or in an oven under the broiler. Roast, turning often, until skins are evenly charred and blackened all over, about 7 to 15 minutes, depending on heat source. Place peppers in a bowl and cover tightly with plastic wrap. Allow to cool completely.
- Peel peppers and remove seeds and stems. Rinse away any remaining charred skin under running water. Dry peppers well.
- In a small food processor or blender, combine peppers, remaining garlic clove and 2 tbsp (30 ml) olive oil, pumpkin seeds, lime zest and juice, ½ tsp (2.5 ml) kosher salt, ¼ tsp (1 ml) pepper, jalapeño and cilantro. Blend until smooth. Taste and adjust seasoning as needed. Set aside; this can be made up to 1 day in advance and stored in refrigerator.
- 1 hour before cooking, remove steak from refrigerator and let it come to room temperature.
- Preheat barbecue to medium-high. Season steak with salt and pepper. Grill for 4 to 7 minutes per side, until it reaches an internal temperature of 125 F (51 C) for rare to 135 F (57 C) for medium-rare. Let steak rest for 5 minutes, then slice it against the grain. Garnish with pumpkin seeds, cilantro and microgreens and serve with roasted pepper pesto.
Drink Pairings
Blueberry, Shiraz & Black Pepper Shortcakes
Ingredients
Serves 6
2 cups (500 ml) Shiraz
¼ cup (60 ml) + 2 tbsp (30 ml) granulated sugar, divided
½ vanilla bean, seeds scraped out, pod and seeds reserved, divided
¼ tsp (1 ml) freshly ground black pepper
2 cups (500 ml) fresh blueberries, rinsed and patted dry
2 cups (500 ml) all-purpose flour
1 tbsp (15 ml) baking powder
½ tsp (2.5 ml) fine sea salt
1 tsp (5 ml) finely grated lemon zest
½ cup (125 ml) cold unsalted butter, cut into cubes
¾ cups (175 ml) 10% cream, plus extra for brushing
4 tsp (20 ml) turbinado sugar
8 oz (250 g) mascarpone cheese, softened but still slightly chilled
1¼ cups (310 ml) 35% whipping cream
½ cup (125 ml) icing sugar
Instructions
- Start by making a blueberry, Shiraz and black pepper syrup. In a medium saucepan over medium-high heat, stir together wine, ¼ cup (60 ml) granulated sugar and vanilla pod only. Bring to a boil and, stirring often, reduce mixture to ¾ cup (175 ml), about 15 to 20 minutes. Remove from heat and stir in black pepper. Set aside to cool to room temperature. Remove and discard vanilla pod and stir in blueberries. This can be made up to 2 days in advance an6d stored in an airtight container in refrigerator.
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper and set aside.
- To make shortcakes, in a food processor fitted with steel S-blade attachment, pulse together flour, remaining 2 tbsp (30 ml) granulated sugar, baking powder, salt and lemon zest. Add butter and pulse until a sandy texture is achieved. Add 10% cream and pulse until a moist, soft dough just comes together. Turn dough out onto a lightly floured work surface and divide into 6 roughly equal pieces. Place on prepared baking sheet and gently pat each one into a circle about ¾-in (2 cm) thick. Brush with a little extra 10% cream and sprinkle with turbinado sugar. Bake until lightly golden, about 12 to 14 minutes. Transfer shortcakes to a wire rack to cool.
- Meanwhile, make mascarpone cream. In a medium mixing bowl, beat mascarpone with a rubber spatula until smooth. In a large mixing bowl, combine 35% cream, icing sugar and vanilla seeds. With a handheld mixer, whip until soft peaks form. Add cream mixture to mascarpone and fold together with a rubber spatula until fully incorporated.
- To serve, divide shortcakes between serving dishes, splitting shortcakes in half crosswise, if desired. Top with blueberry, Shiraz and black pepper syrup and a dollop of mascarpone cream and serve immediately.
Drink Pairings
Grilled Nectarine & Tomato Pizza
Ingredients
Serves 6
¾ cup (175 ml) warm water
1 tsp (5 ml) liquid honey
½ tbsp (7 ml) active dry yeast
1 tbsp (15 ml) extra-virgin olive oil
1½ cups (375 ml) all-purpose flour, plus extra as needed
¼ cup (60 ml) cornmeal
¾ tsp (4 ml) kosher salt, plus extra to taste
grapeseed oil, for greasing
3 medium tomatoes, each cored and cut into 8 wedges
3 medium nectarines, pitted and halved*
4 oz (125 g) fresh mozzarella, roughly torn
¼ cup (60 ml) fresh basil leaves, divided
freshly ground black pepper, to taste
Instructions
- In a large bowl, stir together water, honey and yeast. Set aside for 5 minutes to allow yeast to bloom. If mixture does not become frothy, like the head on a beer, yeast may be inactive; if so, repeat step with a new pack. With a wooden spoon, stir in olive oil, then stir in flour, cornmeal and salt. Turn dough out onto a well-floured surface and knead for about 2 minutes. Use as much extra flour as needed to create a smooth, firm and lightly sticky dough.
- Place dough in a clean, lightly oiled bowl and turn to coat in oil. Cover bowl with plastic wrap or a clean kitchen towel and set aside in a warm spot to rise until almost doubled in size, about 1 hour. Punch down dough, cover bowl and let rise again, another 30 minutes.
- Preheat grill to medium-high, on 1 side only. Lightly oil grill with grapeseed oil.
- Turn dough out onto a lightly floured surface. Cover with a towel and let rest for 20 minutes.
- Meanwhile, place tomatoes on a paper towel-lined plate and sprinkle lightly with salt. Let stand for 15 minutes. If needed, pat dry with additional paper towel and set aside on a clean plate.
- Brush nectarines lightly with grapeseed oil. Grill over hot side of grill until tender and grill-marked, about 1 to 2 minutes per side, turning once. Remove and set aside until cool enough to handle. Slice each half into 4 wedges.
- Dust work surface with flour and roll or stretch dough into a 14 x 10-in (35 x 25 cm) rectangle. Brush 1 side lightly with grapeseed oil. Place dough, oiled side down, onto grill directly over heat. Brush top lightly with more grapeseed oil and cook until underside has browned and bubbles appear on top, about 1 to 2 minutes. Flip and cook until other side has lightly browned, about 1 minute. Move dough to cooler side of grill and top with tomatoes, nectarines, cheese and half the basil. Cover grill and cook pizza until toppings are warm, about 3 to 5 minutes.
- Remove pizza to a cutting board and garnish with remaining basil leaves and a sprinkle of black pepper. Let stand for a few minutes, then slice and serve warm.
- *Can substitute other stone fruit of choice if desired.