CLASSIC PUMPKIN TART WITH PECAN PRALINE TOPPING
Ingredients
Serves 8
PASTRY:
½ cup (125 ml) + 2 tbsp (30 ml) all-purpose flour
¼ cup (60 ml) + 1 tbsp (15 ml) cold salted butter, cut into ½-in (1.25 cm) pieces
1½ tbsp (22 ml) very cold water
FILLING:
2 cups (500 ml) pumpkin purée (from a roasted sugar pumpkin, or canned)
¼ cup (60 ml) granulated sugar
1/3 cup (75 ml) dark brown sugar
1 large pinch fine sea salt
1½ tsp (7 ml) ground cinnamon
1½ tsp (7 ml) ground ginger
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) ground cardamom
½ tsp (2.5 ml) ground allspice
1½ cups (375 ml) whipping cream, chilled
3 large eggs, beaten
TOPPING:
½ cup (125 ml) packed dark brown sugar
1/3 cup (75 ml) cold salted butter, cut into large pieces
¼ cup (60 ml) whipping cream
1 tsp (5 ml) pure vanilla extract
¾ cup (175 ml) coarsely chopped toasted pecans
lightly sweetened whipped cream, to serve
Instructions
- To make pastry, in bowl of small food processor, combine flour and butter and pulse until mixture has sandy texture, with largest pieces of butter the size of tiny peas. Add cold water and pulse until large clumps form and pastry just starts to form a ball around blade. Transfer dough to a work surface and knead a few times to bring together into a ball. Flatten into a disc, cover and refrigerate for at least 1 hour or up to 2 days.
- On a lightly floured surface, roll dough out into a 12-in (30 cm) circle. Carefully transfer to a 10-in (25 cm) tart pan with a removable base. Gently ease dough into pan. Fold excess pastry over itself to double up edges of tart and pinch off any extra from top edge. Use any excess to patch areas if necessary, or discard. Freeze while preparing filling.
- To make filling, preheat oven to 400 F (200 C). In a medium saucepan over medium heat, combine pumpkin, sugars, salt and spices. Bring to a low simmer and cook for 6 minutes, stirring frequently. Remove from heat and allow to cool in pan for 10 minutes. Add cold cream and whisk until smooth. Slowly add beaten eggs, whisking until mixture is well combined and smooth. Remove tart shell from freezer and place on a heavy baking sheet. Pour filling into crust. Carefully place tart in oven and bake for 15 minutes. Reduce heat to 325 F (170 C) and continue baking for another 30 to 40 minutes, or until centre is just set. A toothpick inserted into centre of tart should come out clean. Allow to cool completely.
- To make topping, in a small saucepan over medium-low heat, combine sugar, butter and cream. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove pan from heat and stir in vanilla and pecans. Keep warm over lowest heat or reheat when ready to serve tart.
- To serve, remove tart from pan, leaving it on metal base. Place tart back on baking sheet and reheat in a 325 F (170 C) oven for about 10 minutes, or until warmed through and pastry is crisp. Garnish edges of tart with pecan topping and top with whipped cream. Drizzle whipped cream with some of the warm pecan topping. Serve tart immediately with remaining pecan topping.
Drink Pairings
ROASTED DELICATA AND ACORN SQUASH SALAD
Ingredients
Serves 4
3 tbsp (45 ml) olive oil, plus more for brushing
1 medium Delicata squash, ends trimmed, halved and seeds removed
1 medium Acorn squash, stemmed, quartered lengthwise and seeds removed
1½ tsp (7 ml) fine sea salt
black pepper, to taste
1 large shallot, peeled and thinly sliced lengthwise
3 tbsp (45 ml) finely minced fresh jalapeño, or to taste
3 tbsp (45 ml) freshly squeezed lime juice
½ cup (125 ml) coarsely chopped cilantro leaves
lime wedges, for serving
Instructions
- Preheat oven to 425 F (220 C) and brush a large baking sheet with a little olive oil. Slice squash into ¾-in (2 cm) half moons. Transfer squash to sheet pan in a single layer. Brush tops with 3 tbsp (45 ml) olive oil and season with salt and pepper. Roast for about 10 minutes, or until just tender and undersides are evenly golden brown. Flip squash and cook for another 5 minutes.
- Meanwhile, while squash is in oven, prepare dressing. In a small bowl, combine shallot, jalapeño, lime juice and a pinch of salt, and allow to macerate while squash roasts.
- To serve, remove squash from oven and transfer to a serving tray. Spoon dressing over squash and season with salt and pepper. Scatter cilantro leaves over and garnish with lime wedges. Serve while warm.
Drink Pairings
RICOTTA AND KABOCHA SQUASH GNOCCHI
Ingredients
Serves 6
4 lbs (2 kg) kabocha squash (about 2 medium squash)
2 tbsp (30 ml) olive oil
sea salt and black pepper, to taste
1 cup (250 ml) ricotta cheese, drained of any excess water
½ cup (125 ml) finely grated Parmesan, plus extra to serve
2 egg yolks
2 cups (500 ml) all-purpose flour, plus extra for rolling
½ cup (125 ml) salted butter, divided
20 large fresh sage leaves
½ lemon, juice only
1 large pinch dried red chili flakes, plus extra to serve
lemon wedges, to serve
Instructions
- Preheat oven to 375 F (190 C). Halve squash and remove seeds and any stringy fibrous flesh. Brush olive oil over each half and season with salt and pepper. Place squash, cut side down, on a parchment-lined baking sheet. Roast for about 40 minutes, or until very tender and a knife inserted into squash meets no resistance. Remove from oven and allow to rest until cool enough to handle. Remove and discard skin and wrap cooked squash in a clean, dry tea towel. Squeeze to extract any liquid from squash; it needs to be very dry. Weigh out 1 lb (454 g) and reserve leftovers, if any, for another use.
- In a large bowl, combine ricotta, Parmesan and egg yolks. Beat with a wooden spoon until well mixed. Season with salt and pepper. Mash squash until smooth and add to ricotta mixture, stirring until thoroughly combined.
- Add 1¾ cups (425 ml) flour to mixture and stir until a shaggy dough forms. Turn dough out onto a lightly floured work surface and knead gently until it comes together. If dough is sticky, gradually work in remaining flour, a spoonful at a time. Cover and chill for at least 1 hour before rolling.
- Bring a large saucepan of salted water to a boil. Remove dough from fridge and divide into 6 pieces, shaping them into rough rounds. On a floured surface, roll each into a 10-in (25 cm) rope, about ½-in (1.25 cm) in diameter. Cut rope into 1-in (2.5 cm) pieces, placing each on a well-floured baking sheet before proceeding with next dough round.
- Cook gnocchi in 2 batches in boiling water. Once they float to surface, after about 3 to 4 minutes, cook an additional 3 to 4 minutes, about 6 to 7 minutes total. Test one to make sure gnocchi are fully cooked and not raw tasting. Drain and spread out in a single layer on a lightly oiled baking sheet.
- Heat a large heavy-bottomed frying pan over medium heat. Add ¼ cup (60 ml) butter to pan and heat until sizzling. Add sage and fry, stirring continuously, until crisp, about 2 minutes. Remove sage and set aside. Add half the gnocchi to pan and sear each side, flipping them, for 4 to 5 minutes total, until crispy and golden brown on both sides, adjusting heat to medium-high if needed. Transfer to a plate and keep warm. Repeat with remaining ¼ cup (60 ml) butter and gnocchi. Add first batch of gnocchi back into pan with second batch. Toss well and squeeze ½ lemon over, add chili flakes and season with salt and pepper. Add a generous handful of freshly grated Parmesan and toss well to coat.
- Transfer gnocchi to a large platter and top with fried sage. Serve immediately, family style, with plenty more Parmesan, chili flakes and lemon wedges.
Drink Pairings
STICKY DATE CHICKEN WITH OLIVES AND LEMON
Ingredients
Serves 4
4 to 6 bone-in, skin-on chicken legs (drumsticks with thighs attached)
salt and pepper, to taste
4 garlic cloves, minced
¼ cup (60 ml) Dijon mustard
¾ cup (175 ml) dry white wine
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) olive oil
3 tbsp (45 ml) brown sugar
1 tbsp (15 ml) dried oregano
2 tbsp (30 ml) capers
½ cup (125 ml) green olives, pitted if desired
1 cup (250 ml) pitted, chopped dates
2 bay leaves
½ small lemon, sliced into half moons
3 to 5 sprigs fresh thyme, leaves only
3 to 5 sprigs fresh oregano, leaves only
Instructions
- Season chicken all over with salt and pepper.
- In a large plastic freezer bag, combine and mix all remaining ingredients except fresh thyme and oregano. Place chicken in bag and make sure it gets evenly coated with marinade. Remove excess air, seal and place in refrigerator for at least 8 hours or up to 24 hours.
- Preheat oven to 375 F (190 C).
- Place chicken, skin side up, in a casserole dish and coat with remaining marinade over chicken. Roast for 25 minutes, or until internal temperature reaches 165 F (74 C). For extra crispy skin, broil chicken on high for 2 to 3 minutes, watching carefully so it does not burn.
- Garnish with fresh thyme and oregano and serve.
Drink Pairings
SKILLET PORK CHOPS WITH APPLES
Ingredients
Serves 4
2 cups (500 ml) boiling hot water
¼ cup (60 ml) kosher salt
¼ cup (60 ml) sugar
2 cups (500 ml) ice cold water
4 x 8 oz (250 g) pork chops, 1-in thick
1 tbsp (15 ml) grapeseed oil, plus extra as needed
6 shallots, peeled and halved
3 garlic cloves, sliced
2 tbsp (30 ml) Dijon mustard
1 cup (250 ml) chicken stock
1 tbsp (15 ml) red wine vinegar
1 sprig rosemary, leaves only, chopped
4 sprigs thyme, leaves only
2 apples, cored, sliced ¼-in (0.5 cm) thick
salt and pepper, to taste
Instructions
- In a large heatproof bowl or container, dissolve salt and sugar in 2 cups (500 ml) boiling hot water, then add 2 cups (500 ml) cold water to make a brining liquid. Once liquid reaches room temperature, add pork chops and store in refrigerator for 1½ to 2 hours. Remove pork from brining liquid and pat dry.
- Preheat oven to 350 F (180 C).
- In a cast iron skillet over high heat, heat oil. Sear pork chops for 2 to 3 minutes on each side, until golden brown. Remove from skillet and set aside. Reduce heat to medium-high, then place shallots, flat side down, in same skillet for 1 to 2 minutes until slightly brown. Remove pork and shallots from skillet and set aside.
- If skillet is dry, add another 1 tbsp (15 ml) oil. (This may not be necessary, depending on how much fat was rendered off pork chops.) Sauté garlic over medium heat for 1 to 2 minutes then stir in Dijon, chicken stock and vinegar. Reduce for 2 to 3 minutes then add herbs. Return pork and shallots to skillet and nestle apples between pork chops.
- Place skillet in oven and roast until pork chops have reached an internal temperature of 145 F (63 C) to 155 F (68 C), about 8 to 10 minutes.
- To serve, top pork chops with apple, shallots and sauce from pan.
Drink Pairings
POMEGRANATE-BRAISED BEEF SHORT RIBS
Ingredients
Serves 4
4 tbsp (60 ml) grapeseed oil, divided
4 lbs (2 kg) bone-in short ribs (8 to 10 uncut ribs)
salt and pepper, to taste
2 tbsp (30 ml) flour
1 onion, chopped
5 celery stalks, chopped
2 carrots, chopped
5 garlic cloves, minced
1 tbsp (15 ml) minced ginger
1 x 6 oz (170 g) can tomato paste
2 sprigs fresh rosemary
5 sage leaves
5 sprigs thyme
2 cups (500 ml) pomegranate juice
1 cup (250 ml) red wine
2 cups (500 ml) beef stock
½ cup (125 ml) cilantro leaves
½ cup (125 ml) pomegranate seeds
Instructions
- Preheat oven to 375 F (190 C).
- Season ribs generously with salt and pepper and sprinkle with flour on all sides. In a Dutch oven or large heavy-bottomed saucepan with a lid, over medium heat, heat 2 tbsp (30 ml) oil. Sear ribs in 2 batches, flesh side down, until golden brown, for about 3 minutes on each of the 3 meaty sides. Remove ribs and set aside.
- In the same Dutch oven or saucepan, add remaining 2 tbsp (30 ml) oil, onion, celery and carrots and sauté for 5 minutes over medium-high heat. Add garlic and ginger and sauté just until softened, about 5 to 10 minutes more. Add tomato paste and stir to coat. Add rosemary, sage, thyme, pomegranate juice, wine and stock. Bring to a boil then turn off heat. Add ribs to liquid, cover Dutch oven or saucepan and place in oven to braise for 2 hours, or until meat is falling off the bone. Check after 1 hour that ribs are submerged in liquid; if not, stir and return to oven.
- Transfer ribs to a serving platter. Strain out solids from sauce and discard, reserving liquid.
- In a medium saucepan over medium-high heat, reduce reserved liquid to thicken, about 15 to 20 minutes, until sauce coats the back of a spoon or reaches desired thickness. Pour sauce reduction over ribs, as desired, and garnish with cilantro and pomegranate seeds.
Drink Pairings
PROSCIUTTO, EGG AND MUSHROOM PUFF PASTRY PARCELS
Ingredients
Serves 6
1 tbsp (15 ml) flour
1 sheet puff pastry
6 eggs, scrambled to your liking
6 slices prosciutto, cut into bite-sized squares
1 cup (250 ml) sliced, cooked mushrooms
1 cup (250 ml) shredded Fontina cheese
cracked pepper, to taste
1 egg yolk
2 tbsp (30 ml) milk
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out puff pastry into a 10 x 15-in (25 x 38 cm) rectangle; feel free to trim sides if they are not straight. Cut into six 5 x 5-in (12 x 12 cm) squares. On each square, place a heaping spoonful of scrambled egg, arranged in a line, from the bottom left corner to top right corner. Top each with prosciutto and mushrooms and sprinkle over evenly with cheese and pepper. Lift top left and bottom right corners of each puff pastry square and wrap around filling to overlap slightly, like a hug.
- In a small bowl, whisk together egg yolk and milk. Using a pastry brush, brush the top of each parcel with egg wash. Bake until golden brown, about 10 to 12 minutes.
Drink Pairings
BACON, JALAPEÑO AND CORN FRITTERS
Ingredients
Serves 4
¾ cup (175 ml) flour, plus extra as needed
1 tsp (5 ml) paprika
1 tsp (5 ml) baking powder
1 tbsp (15 ml) olive oil
½ yellow onion, diced
3 corn cobs, kernels only, or 1.5 cups (375 ml) canned corn
1 cup (250 ml) cooked, chopped bacon (about 4 to 5 strips)
½ jalapeño, seeded and minced, or to taste
1 cup (250 ml) shredded cheddar cheese
2 eggs
1 cup (250 ml) milk
salt and pepper, to taste
¼ cup (60 ml) vegetable oil
4 poached eggs, to serve
1 avocado, sliced, to serve
½ cup (125 ml) chopped cilantro leaves, for garnish
Instructions
- In a large bowl, stir together flour, paprika and baking powder. Set aside.
- In a medium skillet over medium-high heat, heat olive oil. Add onion and sauté until soft and translucent, about 10 minutes. Add corn and cook for another 5 minutes. Set aside to cool.
- In a large bowl, mix together corn mixture, bacon, jalapeño and cheese. Beat eggs together with milk then add along with flour to corn mixture. Season with salt and pepper and stir to form a thick batter.
- In a large skillet over medium heat, heat vegetable oil. Spoon a small amount of batter into the hot oil. If batter holds together well, finish cooking fritter, then continue to next step. If it’s too thin to flip easily, add a little more flour to batter, 1 tbsp (15 ml) at a time, and continue testing small spoonfuls until batter reaches a thicker, more flippable consistency.
- Using a ½-cup (125 ml) measuring cup, scoop batter into skillet in batches of 2 or 3 fritters at a time. Gently press down batter with a wet spoon to form disks. Fry on each side for 3 to 5 minutes, or until golden brown and cooked through. Remove fritters to a paper towel-lined plate and repeat with remaining batter. If desired, place in oven at lowest setting, around 200 F (93 C), to keep warm.
- Serve with poached eggs and avocado slices, or desired toppings and garnish with cilantro.
Drink Pairings
ROOT VEGETABLE AND SAUSAGE STRATA
Ingredients
Serves 4
1 tbsp (15 ml) butter
½ leek, thinly sliced
2 spicy Italian sausages, casing removed
2 cups (500 ml) chopped chard, leaves only
1 cup (250 ml) cubed, roasted yam
1 cup (250 ml) cubed, roasted parsnip
1½ cups (375 ml) shredded Gruyère cheese
2 cups (500 ml) cubed sourdough, cut into 1-in (2.5 cm) cubes
8 large or 10 small eggs
1½ cups (375 ml) milk
½ cup (125 ml) whipping cream
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C).
- In a medium skillet over medium heat, melt butter. Add leek and sauté until tender, about 5 to 8 minutes. Remove from heat and transfer to a large bowl to cool. In the same skillet, cook sausage filling, using a wooden spoon to break it apart into small pieces as it cooks. Add chard and sauté until sausage is cooked through and chard has softened, about 10 minutes. Place mixture in bowl with leeks. Add yam, parsnip, Gruyère and sourdough cubes and mix to combine.
- In a separate bowl, whisk together eggs, milk and cream. Season with salt and pepper. Pour over bread mixture and stir to combine. Pour into a 9 x 11-in (23 x 28 cm) casserole and bake for 40 to 45 minutes, or until strata is cooked through and centre no longer jiggles. Let rest for 5 minutes, then serve.
Drink Pairings
STEAMED CHIVE BUNS SERVED WITH BRANDY CHILI OIL
Ingredients
Serves Makes 12 buns
1½ cups (375 ml) warm water
½ tbsp (7 ml) instant yeast
3 cups (750 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
4 tbsp (60 ml) vegetable oil, divided
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) + 1 tsp (5 ml) salt, divided
½ cup (125 ml) thinly sliced chives or green onions
BRANDY CHILI OIL:
½ cup (125 ml) finely chopped garlic
1 small shallot, finely chopped
¾ cup (175 ml) vegetable oil
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) brandy
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
½ cup (125 ml) chili flakes
1 tbsp (15 ml) sesame seeds
Instructions
- In large bowl, mix water and yeast and stir until dissolved. Add flour, sugar, 1 tbsp (15 ml) oil, baking powder and ½ tsp (2.5 ml) salt. Mix until combined, then knead until smooth and elastic, about 8 to 10 minutes. This can also be done in a mixer with a dough hook
- Place dough in a clean bowl and cover with a damp tea towel. Allow to rise at room temperature until doubled in size, about 2 hours; time will depend on temperature of room. Alternatively, allow to proof in refrigerator overnight.
- Divide dough into 12 pieces. On a lightly floured surface, roll each piece into a ball and cover with damp towel. Allow to rest for 10 minutes.
- Meanwhile, in a small bowl, mix together remaining 3 tbsp (45 ml) oil, remaining 1 tsp (5 ml) salt and chives or green onions. Set mixture aside. Prepare a saucepan with boiling water and steaming basket. Cut twelve 3-in (8 cm) square pieces of parchment paper.
- To shape buns, place a dough ball on lightly floured surface and roll into an oval, about ¼-in (0.5 cm) thick. Leaving 1 end uncut, cut ¼-in (0.5 cm) wide slits along the length of oval. Spread 1 tsp (5 ml) of oil and chive mixture over dough. To shape, pinch together dough on both ends and twist hands in opposite directions to roll up into a spiraled log, then gently roll up the log into a circle, tucking 1 end into centre to form a knot. Place knot on a piece of parchment in steamer. Once steamer is filled (try to leave 1-in (2.5 cm) between knots), cover with lid and allow knots to rise for 10 minutes. If you have several steamer baskets, continue shaping knots and allow to rise in baskets. If you only have 1 basket, shape them all and place on a baking sheet in refrigerator, then rise and steam in batches. Steam over high heat for 10 minutes. Remove steamer from heat and allow to sit for 5 minutes before opening. Serve warm. Buns can be reheated by steaming for 3 minutes over high heat. Serve with Brandy Chili Oil. Makes 12 buns
- BRANDY CHILI OIL: In a small saucepan, combine garlic, shallot and oil. In a small bowl, mix vinegar, soy sauce, brandy, salt and sugar and stir to dissolve. Add to saucepan and cook over medium heat, stirring occasionally. Oil will start bubbling and release a lot of steam. Continue cooking until garlic is light golden brown, bubbling has slowed and there is no longer any steam coming from saucepan.
- Remove from heat and stir in chili flakes and sesame seeds. Allow to cool, then transfer to a jar. Can be stored in refrigerator for up to 2 weeks. Makes 1 cup (250 ml)