ROASTED ROOT VEGETABLES WITH ORANGES, OLIVES AND FETA
Ingredients
Serves 4 to 6
¾ lb (340 g) small beets, peeled, cut into 1-in (2.5 cm) wedges, steamed until al dente
¾ lb (340 g) small yams, scrubbed, cut into 1-in (2.5 cm) pieces
4 tbsp (60 ml) + ⅓ cup (75 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) finely grated orange or tangerine zest
3 tbsp (45 ml) + ⅓ cup (75 ml) freshly squeezed orange or tangerine juice, divided
2 sprigs rosemary
2 sprigs thyme
salt and pepper, to taste
1 small shallot, very finely minced
1 tbsp (15 ml) sherry vinegar
1 tsp (5 ml) ground cumin
2 large pinches crushed red chili flakes
½ cup (125 ml) coarsely chopped, oil-packed pitted olives
3 tbsp (45 ml) finely chopped fresh dill
2 small navel or tangerine oranges, peeled and sliced into thin rounds
2½ oz (75 g) creamy feta cheese
2 tbsp (30 ml) chopped mint leaves
Instructions
- Preheat oven to 400 F (200 C).
- Place beets and yams in 2 separate bowls. In a measuring cup, combine 3 tbsp (45 ml) olive oil, orange zest and 3 tbsp (45 ml) orange juice, rosemary, thyme and salt and pepper to taste, and using a wooden spoon, muddle herbs into oil and juice. Pour evenly over yams and beets and toss well to combine. Place yams and beets on opposite ends of a large baking sheet, spreading them into 2 even but separate layers. Roast vegetables, tossing from time to time, for 30 to 35 minutes, or until tender and easily pierced all the way through with tip of a sharp knife.
- Meanwhile, in a large bowl, combine remaining 1 tbsp (15 ml) + ⅓ cup (75 ml) olive oil, remaining ⅓ cup (75 ml) orange juice, shallot, vinegar, cumin, chili flakes, olives, dill and salt and pepper to taste. As soon as vegetables come out of oven, add to bowl and toss well to combine. Add orange slices and stir gently to mix and keep slices whole. Transfer to a serving platter and crumble feta over top. Sprinkle with mint, season with salt and pepper and serve immediately.
Drink Pairings
PERUVIAN ROAST CHICKEN WITH SPICY GREEN SAUCE
Ingredients
Serves 4
CHICKEN
1 x 4 lb (2 kg) whole chicken
3 tbsp (45 ml) extra-virgin olive oil
¼ cup (60 ml) freshly squeezed lime juice
4 large garlic cloves, roughly chopped
1 tbsp (15 ml) salt, plus extra to taste
2 tsp (10 ml) sweet paprika
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) black pepper, plus extra to taste
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) dried oregano
1 tbsp (15 ml) dark brown sugar
4 whole heads garlic, brushed with olive oil
SPICY GREEN SAUCE
2½ tbsp (37 ml) seeded and finely chopped jalapeño pepper, or to taste
1 cup (250 ml) fresh cilantro leaves, packed
2 large garlic cloves, roughly chopped
½ cup (125 ml) full-fat yogurt
1 ripe avocado, coarsely chopped
2 tbsp (30 ml) freshly squeezed lime juice, plus extra to taste
salt and pepper, to taste
2 tbsp (30 ml) extra-virgin olive oil
lime wedges, for serving
Instructions
- To prepare chicken, using kitchen shears, remove backbone, then using shears or a sharp knife, cut chicken along breastbone into 2 halves.
- Using an immersion blender, combine olive oil, lime juice, garlic, salt, paprikas, black pepper, cumin, oregano and brown sugar. Process until smooth and set aside 3 tbsp (45 ml) for later use.
- Pat outside of chicken dry with paper towel and place in a large bowl, breast-side up. Using fingers, loosen skin from flesh over breasts and legs. Spread ¼ of the spice paste evenly underneath skin, and another ¼ over skin and on back side, massaging into nooks and crannies. Repeat with second half of chicken. Season both halves well with salt and pepper. Cover bowl and refrigerate for 6 hours, or overnight for best flavour.
- Preheat oven to 425 F (220 C). Line a large roasting pan with parchment paper and place chicken halves, breast-side up, in pan. Roast for 20 minutes, then brush with reserved 3 tbsp (45 ml) spice paste and add whole garlic heads to pan. Reduce heat to 375 F (190 C) and continue roasting chicken for about 30 to 35 minutes, or until juices run clear when pierced between leg and thigh.
- To make Spicy Green Sauce, combine all ingredients except olive oil in blender jar of an immersion blender and blend until smooth. Add olive oil and process to emulsify. Transfer sauce to a bowl, cover and refrigerate until ready to serve.
- To serve, place chicken halves on a serving platter with Spicy Green Sauce and lime wedges. Tear open garlic heads (carefully, as they will be hot) and serve 1 per person alongside chicken.
Drink Pairings
SPAGHETTI SQUASH WITH TURKEY MEATBALLS
Ingredients
Serves 4
1 large spaghetti squash
2 tbsp (30 ml) olive oil, divided
salt and pepper, to taste
cooking spray, for greasing
Tomato Sauce, recipe follows
½ large yellow onion, diced
3 garlic cloves, minced
1 lb (500 g) ground turkey
½ cup (125 ml) panko crumbs
1 cup (250 ml) + ½ cup (125 ml) grated Parmigiano-Reggiano, divided
1 egg
½ cup (125 ml) chopped parsley
¼ cup (60 ml) chopped + ½ cup (125 ml) whole fresh basil leaves, divided
1 tsp (5 ml) paprika
½ tsp (2.5 ml) chili flakes
Instructions
- Preheat oven to 400 F (200 C).
- Line a baking sheet with parchment paper. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle 1 tbsp (15 ml) olive oil over squash and season with salt and pepper. Place cut-side down on lined baking sheet and poke each half a couple times all over with a fork. Roast for 30 to 40 minutes, until squash shreds easily with a fork. Allow to cool enough to handle and with a fork, working from outside in, scrape out long strands of squash from each half. Set aside until ready to use.
- Meanwhile, make Tomato Sauce.
- Place a wire rack over a baking sheet and grease with cooking spray.
- In a medium skillet, heat remaining 1 tbsp (15 ml) oil over medium-high heat. Sauté onion and garlic for 2 to 5 minutes, until soft. Remove from heat and allow to cool.
- In a large bowl, combine turkey, panko, 1 cup (250 ml) Parmesan, egg, parsley, ¼ cup (60 ml) chopped basil, paprika and chili flakes. Add onion and garlic mixture and season with salt and pepper. With clean hands or a wooden spoon, thoroughly mix ingredients together. Roll into 10 to 12 golf ball-sized meatballs and place on greased wire rack. Bake for 20 minutes, or until internal temperature reaches 165 F (74 C).
- Reheat spaghetti squash and Tomato Sauce, if needed, and top squash with meatballs and sauce. Garnish with remaining ½ cup (125 ml) whole fresh basil leaves and ½ cup (125 ml) Parmesan.
Drink Pairings
CHIPOTLE BARBECUE JACKFRUIT SANDWICH
Ingredients
Serves 4
2 cups (500 ml) ketchup
1 cup (250 ml) white vinegar
5 canned chipotle peppers, or to taste
2 tbsp (30 ml) molasses
1 tbsp (15 ml) Worcestershire sauce (optional; omit if vegetarian)
½ tbsp (7 ml) onion powder
¼ tsp (1 ml) salt
2 x 16 oz (500 ml) cans jackfruit
1 tbsp (15 ml) grapeseed oil
4 garlic cloves, minced, divided
¼ cup (60 ml) water
¼ cup (60 ml) mayonnaise or vegannaise
1 tbsp (15 ml) apple cider vinegar
½ tsp (2.5 ml) maple syrup
4 cups (1 L) coleslaw mix
2 tbsp (30 ml) butter or margarine, softened
4 brioche buns
4 pickles, sliced, to serve
Instructions
- To make chipotle barbecue sauce, in a medium saucepan over medium-high heat, combine ketchup, white vinegar, chipotles, molasses, Worcestershire sauce, onion powder and salt and bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 6 to 8 minutes. Allow to cool slightly, then transfer to a blender and blend until smooth.
- Drain jackfruit and rinse thoroughly in warm water. Cut out cores, then gently break apart with fingers or slice along the grain into ⅛-in (0.25 cm) strips.
- In a large skillet over medium-high heat, heat oil. Add 3 minced garlic cloves and jackfruit. Sauté for 3 to 5 minutes, stirring occasionally. Stir in 1 to 2 cups (250 to 500 ml) barbecue sauce, as desired. Reserve any remaining sauce for serving; it will also keep in an airtight container in refrigerator for up to 1 week.
- Reduce heat to low and add ¼ cup (60 ml) water. Using back of a wooden spoon or a fork, gently break apart jackfruit to create a shredded texture. Continue to cook until sauce has thickened and jackfruit is the texture of pulled pork. Remove from heat.
- In a large bowl, mix together mayonnaise or vegannaise, apple cider vinegar and maple syrup. Add coleslaw mix and toss to coat.
- In a small bowl, mix butter or margarine with remaining minced garlic clove. Spread evenly inside burger buns.
- In a large skillet over medium-high heat, toast insides of buns, about 2 minutes, or until golden brown.
- To assemble, reheat jackfruit, if needed. Place a large scoop of jackfruit in each bun, adding more barbecue sauce, if desired. Top burgers with coleslaw and serve with sliced pickles.
Drink Pairings
CAULIFLOWER “MAC” AND CHEESE WITH TRUFFLE OIL
Ingredients
Serves 2 as a main or 4 as a side
1 large head cauliflower, cut into bite-sized florets
1 tbsp (15 ml) olive oil
½ large onion, diced
2 garlic cloves, minced
3 tbsp (45 ml) butter
3 tbsp (45 ml) flour
1½ cups (375 ml) 2% milk
1½ cups (375 ml) grated cheddar cheese
salt and pepper, to taste
¼ cup (60 ml) bread crumbs
½ cup (125 ml) grated Parmigiano-Reggiano
2 tbsp (30 ml) truffle oil, or to taste
¼ cup (60 ml) chopped parsley leaves
Instructions
- Preheat oven to 350 F (180 C).
- To prepare cauliflower, steam florets for 5 minutes then shock in an ice bath and set aside.
- In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic and sauté for 2 to 5 minutes, until soft then add butter. Once butter has melted, add flour and stir to combine into a paste. Whisk in milk; sauce will smooth out and thicken. Add cheddar and continue to whisk until completely melted. Season with salt and pepper.
- Add steamed cauliflower florets to pan and stir to coat with sauce. Remove from heat and transfer to four 4-in ramekins or a 9 x 9-in (23 x 23 cm) baking pan. Sprinkle with bread crumbs and Parmesan. Bake for 20 to 25 minutes, or until golden brown and tender. Drizzle with truffle oil and garnish with parsley before serving.
Drink Pairings
CINNAMON HOT CHOCOLATE
Ingredients
Serves 1
2/3 cup (160 ml) Hot Chocolate Base (make ahead, recipe follows)
2 oz (60 ml) RumChata
1 oz (30 ml) El Dorado 12-Year-Old Rum
1 pinch cayenne (optional)
whipped cream, for garnish
1 pinch ground cinnamon, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure RumChata and rum into mug, add cayenne (if using), and warm in microwave for 30 seconds. Add hot chocolate and garnish with whipped cream and a sprinkle of ground cinnamon.
Featuring
CHARTREUSE HOT CHOCOLATE
Ingredients
Serves 1
¾ cup (180 ml) Hot Chocolate Base (make ahead, recipe follows)
1 oz (30 ml) Chartreuse Green Liqueur
1 large marshmallow, toasted if desired, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure Chartreuse into mug and warm in microwave for 30 seconds. Add hot chocolate and garnish with toasted marshmallow.
Featuring
HOT CHOCOLATE ORANGE
Ingredients
Serves 1
¾ cup (180 ml) Hot Chocolate Base (make ahead, recipe follows)
1½ oz (45 ml) Grand Marnier
3 to 4 marshmallows, for garnish
1 pinch ground cloves, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure Grand Marnier into a mug and warm in microwave for 30 seconds. Add hot chocolate, garnish with marshmallows and a light sprinkle of ground cloves.
Featuring
BLACK FOREST HOT CHOCOLATE
Ingredients
Serves 1
2/3 cup (160 ml) Hot Chocolate Base (make ahead, recipe follows)
2 oz (60 ml) Bols Cherry Brandy
whipped cream, chocolate shavings and cherry pie filling, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure cherry brandy into mug and warm in microwave for 30 seconds (if using mug with metal accent, do not microwave). Add hot chocolate and garnish with whipped cream, chocolate shavings and cherry pie filling.
Featuring
CHAI FIGGY CAKES WITH RED WINE CARAMEL AND PEAR CRISPS*
Ingredients
Serves 10 cakes. * Please note, this recipe should be started at least 1 day in advance.
2⅓ cups (575 ml) granulated sugar, divided
1¼ cups (310 ml) water, divided
1 tbsp (15 ml) lemon juice
½-in (1.25 cm) piece fresh ginger, sliced
1 small bartlett pear
½ vanilla bean, halved lengthwise
1 cup (250 ml) red wine
1 tbsp (15 ml) + ½ cup (125 ml) unsalted butter, room temperature, divided, plus extra for greasing
¾ cup (175 ml) chopped dried figs
¾ cup (175 ml) chopped dried dates
1¼ cups (310 ml) boiling water
1 tsp (5 ml) baking soda
3 chai teabags
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
¾ cup (175 ml) packed light brown sugar
3 large eggs, room temperature
lightly sweetened whipped cream, for serving (optional)
Instructions
- To make Pear Crisps, in a small saucepan, combine 1 cup (250 ml) sugar, 1 cup (250 ml) water, lemon juice and ginger and bring to a gentle boil over medium heat. Transfer to a large heatproof bowl and set aside to cool to room temperature. Using a mandolin or sharp knife, carefully cut pear into ⅛-in (0.25 cm) slices. Remove any seeds and submerge pear slices in sugar syrup. Allow to sit at room temperature for at least 4 hours or, even better, overnight.
- Preheat oven to 200 F (93 C). Place a wire rack on a baking sheet and top with a piece of parchment paper.
- Remove pear from syrup, letting any extra syrup drip off, then place in a single layer on parchment-lined rack. Bake, turning over every hour, until firm and crisped, about 4 to 6 hours. Turn off oven and prop open oven door with a wooden spoon, letting pear slices cool completely in oven. Once cooled, use for garnish or store in an airtight container in a cool, dry place for up to 2 days.
- To make Red Wine Caramel, scrape vanilla seeds from pod into a small saucepan, then add vanilla pod and wine. Bring to a boil over medium-high heat until wine is reduced to about ½ cup (125 ml), about 10 minutes. Remove from heat and discard vanilla pod.
- In a medium saucepan, stir together remaining 1⅓ cups (325 ml) sugar and ¼ cup (60 ml) water and bring to a boil over medium-high heat. Boil, without stirring, and washing down any sugar crystals that form on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden, about 6 to 10 minutes. Continue to cook, swirling pan occasionally, until deep golden, about another 1 to 2 minutes. Remove from heat and carefully pour red wine reduction down side of pan into caramel. Take care, as it will steam and sputter. Return saucepan to medium-low heat and stir continuously until caramel is smooth and has thickened slightly, about 4 minutes. Remove from heat and stir in 1 tbsp (15 ml) butter. Set aside or transfer to an airtight container and refrigerate for up to 1 week.
- To make cakes, preheat oven to 350 F (180 C). Grease 10 cups in nonstick popover pans.
- In a medium bowl, stir together figs, dates, boiling water and baking soda. Add tea bags, submerging in mixture, and set aside for 10 minutes to soak. Discard tea bags.
- Meanwhile, in a small bowl, whisk together flour, baking powder, salt and cinnamon.
- In bowl of a stand mixer fitted with paddle attachment, cream together remaining ½ cup (125 ml) butter and brown sugar until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add fig and flour mixtures. Stir until just combined. Spoon batter into prepared cups until ¾ full. Place popover pans on a baking sheet and bake until a wooden skewer inserted in centre comes out clean, about 25 to 30 minutes. Allow cakes to cool about 10 minutes in pan before turning out onto a wire rack.
- Divide warm cakes onto serving plates. Drizzle with Red Wine Caramel and garnish with a couple of Pear Crisps and a dollop of lightly sweetened whipped cream, if desired. Serve immediately. Any extra cakes can be frozen. Allow to cool completely, wrap well in plastic wrap or an airtight container, and freeze for up to 1 month. To thaw, leave out at room temperature for several hours, warming in a 300 F (150 C) oven for 5 to 8 minutes before serving, if desired.