POTATO AND CHEESE SOUP
Ingredients
Serves 6 to 8
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 cup (250 ml) finely chopped onion
1 cup (250 ml) chopped celery, cut into ¼-in (0.5 cm) dice
1 cup (250 ml) chopped carrot, cut into ¼-in (0.5 cm) dice
2 tsp (10 ml) chopped fresh thyme leaves or ½ tsp (2 ml) dried
⅓ cup (75 ml) all-purpose flour
2 cups (500 ml) chicken stock
2 cups (500 ml) milk
1 lb (500 g) russet potatoes, peeled and cut into ½-in (1.25 cm) dic
1 cup (250 ml) shredded sharp cheddar cheese
1 cup (250 ml) shredded Swiss cheese
1 cup (250 ml) chopped Black Forest or speck ham, cut ½-in (1.25 cm) dice
hot pepper sauce (optional)
chopped flat leaf parsley, for garnish
Instructions
- Heat oil and butter in heavy large saucepan over medium heat. Add onion, celery, carrot and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir until well blended. Gradually whisk in stock, then milk. Stir in potato and bring soup to a boil. Reduce heat, cover partially with a lid and simmer until potato is tender, about 10 to 15 minutes. Add cheese ½ cup (125 ml) at a time, stirring until melted and smooth after each addition. Stir in ham.
- Season soup to taste with hot pepper sauce if using, salt and pepper. Sprinkle with parsley and serve in warm serving bowls.
Drink Pairings
DAUPHINOISE POTATOES
Ingredients
Serves 6
4 tbsp (60 g) melted butter, divi
3 lbs (1.5 kg) small Yukon Gold potatoes or yellow potatoes
2 garlic cloves, finely sliced
1½ cups (375 ml) whipping cream
1 rosemary sprig, leaves removed and finely chopped
3 thyme sprigs, leaves removed and finely chopped
salt and freshly ground pepper
Instructions
- Preheat oven to 350 F (180 C).
- Using 1 tbsp (15 ml) of butter, brush a medium sized gratin dish. Using a mandolin or a sharp knife, slice potatoes very thinly, about ⅛-in (0.25 cm). As they are sliced, stack potatoes in piles and pack them into the dish standing upright, spreading them apart slightly, starting from outside, building a trail around the dish and then spiraling towards the middle. Divide the garlic and slip garlic slices in between some of the potatoes.
- Drizzle cream and remaining melted butter over potatoes, then sprinkle rosemary and thyme over top. Season well with salt and pepper.
- Bake for 1 hour or until potatoes are tender and cooked through. Increase heat to 400 F (200 C) and bake for another 10 to 15 minutes to crisp top.
Drink Pairings
KAHLÚA CUPCAKES WITH MARSHMALLOW SPIDER WEBS
Ingredients
Serves 24 cupcakes
2½ cups (625 ml) all-purpose flour
2½ tsp (12 ml) baking powder
½ tsp (2 ml) salt
½ cup (125 ml) unsalted butter, at room temperature
1¾ cups (425 ml) granulated sugar
3 tbsp (45 ml) Kahlúa
1 tsp (5 ml) vanilla extract
2 large eggs
¾ cup (175 ml) whole milk
24 chocolate kiss candies, unwrapped
2 cups (500 ml) chocolate chips
3 cups (750 ml) mini marshmallows
BUTTERCREAM:
1 cup (250 ml) unsalted butter, at room temperature
½ cup (125 ml) cream cheese, at room temperature
2 tbsp (30 ml) Kahlúa
3 tbsp (45 ml) whipping cream
¼ tsp (1 ml) sea salt
3 cups (750 ml) icing sugar, divided
Instructions
- Preheat oven to 350 F (180 C). Line cups of two standard muffin tins with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder and salt.
- In bowl of a stand mixer fitted with paddle attachment, beat butter until light and fluffy, about 2 minutes. Add sugar, Kahlúa and vanilla extract and beat until well combined. Add eggs, one at a time, beating well after each addition. In two additions each, alternate adding flour mixture and milk to butter mixture. Combine on low speed until batter is well combined.
- Divide batter among paper liners in muffin tins and bake until cupcakes are golden brown and a wooden skewer inserted in centre of cupcakes comes out clean, about 20 to 25 minutes. Remove from muffin tin to a wire rack to cool to room temperature.
- When ready to assemble, transfer Spiked Buttercream into a piping bag fitted with a large round tip. Pipe domes of icing onto each cupcake. Place a chocolate kiss on top of each mound of buttercream before refrigerating frosted cupcakes for 30 minutes allowing frosting to set.
- Place chocolate chips in a microwave-safe measuring cup. Microwave at 15 second intervals, stirring between each, until melted. One at a time, dunk cupcakes into melted chocolate, covering frosting in a layer of chocolate. Set aside and repeat with remaining cupcakes. When all cupcakes are dipped in chocolate, refrigerate again until chocolate is firm, about 15 to 25 minutes.
- Meanwhile, place half the marshmallows in a microwave-safe bowl. Microwave at 15-second intervals until puffed and melted. Stir with a fork to deflate and combine to a smooth paste.
- Working with one cupcake at a time, grab a little melted marshmallow between your fingers and spread your fingers apart to make marshmallow stretch and become stringy. Lay stretched marshmallow over and around chocolate covered frosting. Continue until cupcake is covered with desired amount of marshmallow web. Melt remaining marshmallows when first half gets too hard to make spider webs with. Transfer to a serving platter and let sit at room temperature for 20 to 30 minutes, allowing frosting to soften slightly, before serving.
- To make SPIKED BUTTERCREAM: In bowl of a stand mixer fitted with paddle attachment, mix together butter and cream cheese until smooth and fluffy, about 1 minute. Add Kahlúa, whipping cream, salt and ½ cup (125 ml) icing sugar. Mix into butter mixture at low speed until well combined. Continue adding icing sugar a ½ cup (125 ml) at a time, incorporating fully before adding next addition. Make sure to scrape down sides of mixing bowl with a rubber spatula as needed. Mix frosting on medium-high speed until stiff but spreadable, about 3 minutes. Use immediately. Makes about 5 cups (1.25 L).
Drink Pairings
SPOOKTACULAR VODKA POPS
Ingredients
Serves 12 pops
¼ cup (60 ml) water
1½ cups (375 ml) granulated sugar
¼ cup (60 ml) light corn syrup
¼ cup (60 ml) vodka
½ tsp (2 ml) clear flavouring of choice (clear vanilla, peppermint, cinnamon, etc.)
red gel food colouring (optional)
gold leaf flakes (optional)
Instructions
- Place twelve 2½-in (6.25 cm) lollipop moulds on baking trays and lightly oil with a flavourless oil, such as grapeseed oil. Have red food colouring, gold leaf flakes and lollipop sticks ready. Alternatively, line three baking trays with silicone mats and set aside.
- In a large 3 L (12 cup) saucepan, stir together water, sugar and corn syrup over medium-high heat until sugar has dissolved. Without stirring, allow mixture to come to a boil. Boil until mixture reaches 300 F (150 C) on a candy thermometer. Add vodka and flavouring of choice, stirring just to incorporate, before letting mixture return to 300 F (150 C).
- Working quickly, remove sugar mixture from heat. One at a time, pour into cavities of half the lollipop moulds. After a few seconds, swirl a lollipop stick dipped in food colouring around in mould to make a marbling effect in each. Place lollipop stick in centre of each mould and twist 180 degrees so that it is fully covered in syrup.
- Once half the syrup is used up, if using, stir in some gold leaf flakes before pouring into remaining moulds. Repeat placing lollipop stick in centre of each mould before twisting 180 degrees so that it is fully covered in syrup. Let cool completely at room temperature, about 3 hours. If using silicone mats, simply pour rounds of hot sugar mixture until desired size is reached and decorate as described above.
- Remove lollipops from moulds and store in an airtight container, preferably overnight, allowing flavours to develop.
Drink Pairings
SQUID INK PESTO PASTA BITES WITH SPICY PRAWNS
Ingredients
Serves 18 pasta bites
¼ cup (60 ml) pine nuts
2 garlic cloves, crushed
½ cup (125 ml) packed fresh basil leaves, plus extra for garnish
½ cup (125 ml) packed fresh spinach
¼ cup (60 ml) grated Parmesan
¼ cup (60 ml) extra-virgin olive oil, plus extra, as needed
½ lb (250 g) squid ink spaghetti
basil leaves, for garnish
SPICY PRAWNS:
½ cup (125 ml) olive oil
1 lemon, zested and juiced
1 tsp (5 ml) salt
2 tsp (10 ml) dried basil
1 tsp (5 ml) dried oregano
½ tsp (2 ml) dried thyme
¼ cup (60 ml) flat leaf parsley
2 garlic cloves, minced
½ tsp (2 ml) smoked paprika
1 tbsp (15 ml) chili powder
18 large prawns, tails peeled
Instructions
- Bring a large pot of salted water to a boil.
- In a food processor, pulse together pine nuts and garlic until finely chopped. Scrape down sides of processor with a rubber spatula, as needed. Add basil, spinach and Parmesan and continue to pulse until basil and spinach are roughly chopped. With motor running, slowly drizzle in olive oil until a slightly chunky pesto sauce forms. If mixture is too dry, add additional oil, 1 tbsp (15 ml) at a time, until desired consistency is achieved. Transfer to a bowl and set aside.
- Cook pasta to al dente according to package directions. Drain and reserve ¼ cup (60 ml) cooking liquid. Place pasta back in pot and stir in pesto. If pesto is not covering pasta evenly, add reserved pasta water 1 tbsp (15 ml) at a time.
- To serve, swirl a few strands of pasta onto serving forks. Spear a Spicy Prawn onto end of each and place forks in a row on a serving platter. Garnish with basil. Serve warm or at room temperature.
- To make SPICY PRAWNS: In large bowl, whisk together olive oil, lemon zest and juice, salt, basil, oregano, thyme, parsley, garlic, paprika and chili powder. Place prawns in marinade, toss to coat and refrigerate for at least 2 hours.
- Preheat broiler. Line a baking tray with tin foil and set aside.
- Remove prawns from marinade and place in a single layer on prepared baking tray. Broil prawns, turning once, until pink and firm, about 3 minutes total. Transfer to a plate.
Drink Pairings
RED PEPPER DEVILISH EGGS
Ingredients
Serves 16 devilish eggs
8 large eggs, at room temperature
¼ cup (60 ml) chopped roasted red peppers
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) Sriracha
¼ tsp (1 ml) sweet paprika, plus extra for garnish
salt and freshly ground pepper, to taste
3 to 5 fresh chives, cut into ½-in (1.25 cm) lengths
Instructions
- Place eggs in a single layer in a large saucepan. Cover eggs with 2-in (5 cm) of water and bring to a boil over high heat, then cover, remove saucepan from heat, and let stand for 10 minutes. Drain eggs and place under cold running water until just cool enough to handle. Tap eggs to break shells and peel. Discard shells.
- Slice eggs in half lengthwise, and carefully remove yolks.
- In a food processor, combine yolks, red peppers, mayonnaise, chili sauce and paprika until smooth. Season to taste with salt and pepper.
- Transfer mixture to a pastry bag fitted with a large round tip. Pipe about 1 tbsp (15 ml) round of filling into centre of each egg white. If desired, drag fork tines along filling to resemble a pumpkin and set a piece of chive diagonally into filling to resemble a stem. Sprinkle with paprika before transferring to a serving platter. Serve immediately or cover and refrigerate for up to 4 hours.
Drink Pairings
SWAMP DIP
Ingredients
Serves 12 (approximately)
¼ cup (60 ml) unsalted butter
½ cup (125 ml) chopped onion
½ cup (125 ml) chopped red pepper
4 garlic cloves, minced
10 oz (283 g) frozen chopped spinach, thawed and drained
1 × 14 oz (398 ml) canned artichoke hearts, drained and chopped
1 cup (250 ml) sour cream
4 oz (125 g) cream cheese, at room temperature
1 cup (250 ml) shredded partly-skim mozzarella cheese
⅔ cups (150 ml) grated Parmesan
1 tsp (5 ml) hot sauce (optional)
salt and freshly ground pepper, to taste
marble rye toast points, crackers or sliced vegetables, to serve
Instructions
- Preheat oven to 350 F (180 C).
- In a large frying pan, melt butter over medium heat. Add onion, red pepper and garlic. Cook, stirring occasionally, until onions are softened, about 5 minutes.
- In a large bowl, stir together spinach, artichokes, onion mixture, sour cream, cream cheese, mozzarella, Parmesan and hot sauce (if using) until well combined. Season to taste with salt and pepper. Transfer to an ovenproof dish and bake until cheese is melted, about 25 minutes. Serve while warm with rye toast points, crackers or vegetables.
Drink Pairings
BLOODY MARY SOUP SHOTS
Ingredients
Serves 20 soup shots
1 × 28 oz (796 g) canned chopped tomatoes, unsalted
2 green onions, trimmed and chopped
1 celery stalk
½ cup (125 ml) reduced salt chicken stock
2 tbsp (30 ml) Worcestershire sauce
1 tbsp (15 ml) prepared horseradish
2 tbsp (30 ml) vodka
1 tbsp (15 ml) lemon juice
salt and freshly ground pepper, to taste
½ cup (125 ml) sour cream, for serving
2 tbsp (30 ml) 2% milk, plus extra as needed, for serving
Instructions
- In a blender, combine tomatoes with juice, green onions, celery, stock, Worcestershire, horseradish, vodka and lemon juice until smooth. If soup is too thick, thin with additional stock or water 1 tbsp (15 ml) at a time. Season soup to taste with salt and pepper. Transfer to a pitcher and refrigerate until cold.
- Just before serving, in a small bowl, whisk together sour cream and milk. If mixture is not easily pourable, add an additional 1 to 2 tsp (5 to 10 ml) of milk. Transfer to a squeeze bottle or a resealable plastic bag with a small hole cut from one corner.
- When ready to serve, pour Bloody Mary soup into small serving glasses. Squeeze a small coil of sour cream mixture onto soup. With a toothpick or paring knife, drag lines from centre out to create a spider web design. Enjoy soup chilled.
Drink Pairings
CAULIFLOWER AND HERBED BARLEY SALAD
Ingredients
Serves 4
1 large head cauliflower
6 tbsp (90 ml) olive oil, divided
salt and freshly ground pepper, to taste
½ cup (125 ml) pearled barley
4 cups (1 L) water
2 tsp (10 ml) lemon zest
3 tbsp (45 ml) lemon juice or unseasoned rice wine vinegar
1 tsp (5 ml) grainy mustard
1 tsp (5 ml) Dijon mustard
1 × 15 oz (425 g) can butter beans, rinsed and drained
½ cup (125 ml) flat leaf parsley, divided
2 tbsp (30 ml) tarragon leaves, div
1 tbsp (15 ml) minced chives
⅓ cup (75 ml) roughly chopped toasted pecans
Instructions
- Preheat oven to 350 F (180 C).
- Toss cauliflower with 1 tbsp (15 ml) oil and spread out in a single layer on a baking sheet. Season with salt and pepper. Roast, turning with a spatula halfway through, until florets are golden brown and slightly crisp on outside, about 30 minutes.
- Place barley and water in a large saucepan. Season with a pinch of salt. Bring to a boil over medium-high heat and cook until tender, 25 to 30 minutes. Drain and set aside.
- Meanwhile, in a medium bowl, whisk together lemon zest and juice, mustards and remaining 5 tbsp (75 ml) oil until emulsified. Season dressing with salt and pepper to taste.
- When ready to serve, in a large bowl combine warm cauliflower and barley, beans, ¼ cup (60 ml) parsley, 1 tbsp (15 ml) tarragon, chives and half the dressing. Toss to combine and season to taste with salt and pepper. Divide salad among warmed bowls or a large serving bowl and drizzle with remaining dressing. Garnish with remaining ¼ cup (60 ml) parsley, 1 tbsp (15 ml) tarragon and toasted pecans. Serve while warm.
Drink Pairings
WARM PRAWN AND ESCAROLE SALAD
Ingredients
Serves 4
1 cup (250 ml) quinoa
2 cups (500 ml) water
salt and freshly ground pepper, to taste
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
2 tsp (10 ml) fish sauce
8 radishes, trimmed and cut into thin wedges
1¼ lbs (625 g) large prawns, peeled and deveined
1 large head escarole, torn into large pieces, about 10 cups (2.5 L)
3 tbsp (45 ml) grated Parmesan, divided
1 tbsp (15 ml) lemon juice
1 lemon, cut into wedges, to serve
Instructions
- Place quinoa in a fine mesh sieve and rinse well under cold water for a couple of minutes, agitating seeds with your hands.
- In a medium saucepan over mediumhigh heat, stir together quinoa, water and a pinch of salt. Bring to a boil before turning heat to medium-low, covering and letting quinoa simmer until all water is absorbed, about 15 minutes. Fluff with a fork, cover and keep warm until ready to serve.
- In a large skillet over medium heat, melt butter with oil, then add garlic and cook, stirring constantly, until fragrant, but not brown, about 30 seconds. Stir in fish sauce.
- Increase heat to medium-high and add radishes and prawns. Sauté until radishes are crisp-tender and prawns are almost cooked through, about 2 to 4 minutes. Stir in half of escarole and season with a pinch of salt and pepper. Toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until beginning to wilt, about another minute. Remove pan from heat and add in 1½ tbsp (22 ml) Parmesan and lemon juice. Toss until well combined. Season to taste with salt and pepper.
- To serve, divide quinoa among serving plates and top with Warm Prawn and Escarole Salad. Garnish with a sprinkle of remaining Parmesan cheese, black pepper and a lemon wedge.