PLUM CLAFOUTIS WITH THYME
Ingredients
Serves 6
1 cup (250 ml) whole milk
3 eggs
½ cup (125 ml) white sugar
2 tbsp (30 ml) butter, melted
1 tsp (5 ml) vanilla
½ cup (125 ml) all-purpose flour
2 large plums, pitted and each cut into 8 pieces
1 tsp (5 ml) finely chopped fresh thyme
Instructions
- Preheat oven to 325 F (170 C).
- In a blender, pulse milk, eggs, sugar, melted butter and vanilla a few times to mix ingredients. Add flour and pulse until well mixed. Don't over blend.
- Pour mixture into a greased 8-in (20 cm) pie pan or a cast iron skillet of the same size. Toss cut plums in thyme and place on top of batter. Bake for 30 to 40 minutes until it is puffed up and golden. Serve immediately.
Drink Pairings
GRILLED APRICOTS WITH GOAT’S CHEESE AND HONEY
Ingredients
Serves 4
1 tbsp (30 ml) olive oil
8 fresh apricots, halved and pitted
4 oz (125 g) goat’s cheese, preferably soft and creamy variety
2 tbsp (30 ml) honey
sprigs of fresh mint or rosemary, for garnish
fresh greens (optional)
Instructions
- Preheat barbecue to medium and lightly oil grill. Alternatively, heat a lightly oiled cast iron pan on medium-high heat.
- Grill apricots cut sides down until fruit is easily turned. Turn apricots and continue cooking until they are soft. Place on a platter and top each half with goat’s cheese. Drizzle with honey and garnish with mint or rosemary. Serve immediately as a side dish or on fresh greens.
Drink Pairings
BC CHEESEBOARD WITH GRAPE CHUTNEY
Ingredients
Serves 4
GRAPE CHUTNEY:
2 cups (500 ml) red, seedless grapes
2 cups (500 ml) green, seedless grapes
⅓ cup (75 ml) white sugar
1 tsp (5 ml) finely chopped ginger
1 tsp (5 ml) finely chopped rosemary
2 tbsp (30 ml) red wine vinegar
salt and pepper, to taste
SEEDY CRACKERS:
½ cup (125 ml) whole flax seeds
⅓ cup (75 ml) ground flax seeds
¼ cup (60 ml) chia seeds
¼ cup (60 ml) black sesame seeds
¼ cup (60 ml) toasted white sesame seeds
¼ cup (60 ml) sunflower seeds
2 tbsp (30 ml) pumpkin seeds
½ cup (125 ml) chopped, fresh herbs (e.g. parsley and dill)
1 tsp (5 ml) sea salt
2 tbsp (30 ml) beet powder (optional)
1 cup (250 ml) warm water
Instructions
- In a large skillet, combine all ingredients except salt and pepper and bring to a boil. Reduce heat and simmer until the grapes begin to soften and break down. Season with salt and pepper. Let cool completely before using. Store in refrigerator for up to 2 weeks.
- Serve with various BC cheeses and Seedy Crackers.
- To make SEEDY CRACKERS: Preheat oven to 150 to 200 F (66 to 93 C).
- Combine all ingredients, cover and let sit at room temperature for 1 hour.
- Place mixture on a sheet of parchment paper, with another sheet of parchment on top. With a rolling pin, roll out as flat as possible. Gently peel off top parchment and slide rolled-out seed mixture with the parchment onto a baking sheet.
- Bake for 3 hours, then turn off oven and let sit for another 2 hours.
- Remove and peel away from parchment paper. Break into chards and serve with BC Cheese and Grape Chutney.
Drink Pairings
OKANAGAN PEACH AND FRASER VALLEY RASPBERRY POUND CAKE
Ingredients
Serves 8
2¼ cups (560 ml) all-purpose flour, plus extra for dusting
½ tsp (2 ml) salt
1 tbsp (15 ml) baking powder
¾ cup (175 ml) sugar, plus 1 tbsp (15 ml) for sprinkling
¾ cup (175 ml) unsalted butter, plus extra for greasing pan
5 eggs
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) BC honey
1 tsp (5 ml) grated lemon zest
2 tbsp (30 ml) milk
4 medium Okanagan peaches, blanched, peeled, each cut into 8 wedges
1 cup (250 ml) BC raspberries
STREUSEL, recipe follows
1 cup (250 ml) all-purpose flour
6 tbsp (90 ml) unsalted butter, softened
¼ cup (60 ml) brown sugar
1 tsp (5 ml) salt
Instructions
- Preheat oven to 325 F (170 C). Butter a 9-in (23 cm) square cake pan, dust with flour and set aside.
- Into a medium-sized bowl, sift flour, salt and baking powder. Set aside.
- In another medium sized bowl, cream sugar and butter with a mixer until light and fluffy. Add eggs, one at a time, mixing and scraping bowl down after each addition. Add vanilla extract, honey and lemon zest.
- Fold in half the dry ingredients, then fold in milk. Fold in remaining dry ingredients.
- Pour batter into cake pan and top with peaches and raspberries, sprinkle with Streusel, recipe below. Bake for about 45 minutes, or until cake tester or skewer comes out clean. Let cool before cutting and serving.
- To make STREUSEL: In a medium bowl, mix all ingredients together with a wooden spoon or fingers until everything is blended. The mixture will be crumbly.
Drink Pairings
CHILLIWACK CORN ON THE COB WITH HERB LEMON BUTTER
Ingredients
Serves 4
4 ears of corn
6 tbsp (90 ml) butter, softened
2 tbsp (30 ml) chopped mixed herbs (parsley, chives, tarragon and mint)
1 tsp (5 ml) lemon zest
1 tsp (5 ml) salt
2 tbsp (30 ml) grated Parmesan
1 pinch smoked paprika or cayenne pepper (optional), or to taste
Instructions
- Clean corn cobs by pulling husks of corn back, but do not remove. Remove and discard silk under husks. Tie the husks together with another piece of husk.
- In a small bowl, mix together butter, herbs, lemon zest and salt. Set aside.
- Bring a pot of salted water to a boil. Once boiling, blanch corn cobs for 2 minutes, by holding husk and dipping just corn cob in.
- Preheat grill to medium-high. Wrap husks in foil to prevent burning and grill corn until golden on all sides, about 5 to 8 minutes total.
- Spread herb butter all over corn cobs and sprinkle with Parmesan, smoked paprika and extra herbs (if desired) before serving.
Drink Pairings
SALT SPRING ISLAND COFFEE-BARBECUED RIBS SERVED WITH SPICED PEMBERTON POTATO WEDGES
Ingredients
Serves 4 to 6
2 tbsp (30 ml) finely ground Salt Spring Island Metta Espresso beans
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) cayenne pepper, plus extra if desired
1 tbsp (15 ml) mustard powder
1 tbsp (15 ml) each, kosher salt and pepper
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) each, garlic and onion powder
1 tsp (5 ml) cocoa powder
2 racks baby back or St. Louis-style ribs, silverskin removed
SALT SPRING ISLAND COFFEE BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) mustard powder
¼ cup (60 ml) brown sugar
1 small onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) Salt Spring Island Metta Espresso, freshly made
½ cup (125 ml) ketchup
¼ cup (60 ml) molasses
SPICED PEMBERTON POTATO WEDGES:
3 lbs (1.5 kg) German Butterball potatoes
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) cayenne pepper
¼ tsp (1 ml) pepper
Instructions
- Mix all dry ingredients together then rub each rack liberally with the dry rub. Marinate in refrigerator overnight or use right away.
- Preheat oven to 200 F (93 C). Place ribs in large baking pan (with sides) and cover with foil. Bake ribs for 7 to 8 hours until very tender but not falling apart. Ribs can be refrigerated for up to 3 days at this point.
- Heat barbecue to low. Grill ribs, basting with Salt Spring Island Coffee Barbecue Sauce and turning every 5 minutes, until ribs are covered with sauce and caramelized, about 20 to 30 minutes. Serve with Spiced Pemberton Potato Wedges.
- To make SALT SPRING ISLAND COFFEE BARBECUE SAUCE: In a medium saucepan over medium heat, simmer all ingredients for about 30 minutes until onions and garlic are cooked and flavours have come together. Purée sauce until smooth. Sauce can be frozen up to 1 month or refrigerated for up to 1 week. Makes 1 cup (250 ml).
- To make SPICED PEMBERTON POTATO WEDGES: Preheat oven to 375 F (190 C). Cut potatoes into 6 to 8 wedges per potato. Toss wedges with remaining ingredients and place on a parchment-lined baking tray. Bake for about 40 minutes, turning halfway through, until wedges are soft on the inside and golden brown and crisp on the outside.
Drink Pairings
TATSU BOWLS WITH SPICY TAHINI
Ingredients
Serves 4
TATSU BOWLS:
1½ cups (375 ml) white quinoa
salt and freshly ground pepper, to taste
2 cups (500 ml) broccolini spears, trimmed
1 cup (250 ml) baby carrots, thinly sliced
1 cup (250 ml) bean sprouts
1 cup (250 ml) shelled edamame beans
1 cup (250 ml) finely shredded red cabbage
⅓ cup (75 ml) coarsely chopped cilantro, for garnish
8 deep-fried tofu puffs
2 tbsp (30 ml) olive oil
½ cup (125 ml) lightly salted, toasted cashews
lime wedges, for garnish
SPICY TAHINI SAUCE:
¼ cup (60 ml) sesame tahini
¼ cup (60 ml) tamari sauce
¼ cup (60 ml) water or chicken stock
1 lime, juice only
1 tbsp (15 ml) Thai Sweet Chili Sauce
1 tbsp (15 ml) sesame oil
2 tsp (10 ml) finely minced peeled gingerroot
2 tsp (10 ml) sambal oelek
1 garlic clove, smashed and minced
Instructions
- To make TATSU BOWLS: Rinse quinoa thoroughly several times before cooking. In a saucepan, bring 2 cups (500 ml) water, lightly seasoned with salt and pepper, to a boil. Stir in rinsed quinoa and return to a boil. Reduce heat, cover and cook over medium-low for about 15 minutes or until grains begin to unfurl and water is absorbed. Spread cooked quinoa onto baking sheet to slightly dry while preparing remaining ingredients. Stir often with a fork to separate grains.
- Preheat oven to 400 F (200 C). Lightly rub broccolini spears and carrots with oil. Place carrots on one half of a parchment paper-lined baking sheet and bake in oven for 10 minutes. Add broccolini to other half of baking sheet and bake for an additional 5 minutes, turning occasionally with tongs.
- Meanwhile, blanch bean sprouts, drain and plunge into ice water to crisp. Place in a bowl. Repeat with edamame beans.
- Prepare remaining vegetables, shredding cabbage, and chopping cilantro and onions, and set aside. In a frying pan, gently brown tofu puffs with a little olive oil until hot and golden.
- To serve, place scoops of quinoa in bottom of serving bowls, arrange vegetables and tofu puffs on top. Sprinkle with cashews, lime and cilantro. Drizzle bowls with Spicy Tahini.
- To make SPICY TAHINI SAUCE: In a small, deep narrow bowl, whisk together all ingredients until emulsified. Transfer to a squeeze tube with a large spout. Drizzle over Tatsu Bowls before serving. Makes about 1 cup (250 ml)
Drink Pairings
STUFFED TURKEY THIGHS
Ingredients
Serves 12
TURKEY STUFFING:
1 lb (500 g) package chopped frozen spinach, thawed
1 tbsp (15 ml) unsalted butter
1 small yellow onion, peeled and minced
1 large garlic clove, smashed and minced
½ lb (250 g) quark cheese
1 lemon, zest only
1 tsp (5 ml) ground cumin
½ tsp (2 ml) salt
¼ tsp (1 ml) ground coriander
TURKEY AND GRAVY:
3 boneless turkey thighs, skin on, about 3 lbs (750 g)
2 tbsp (30 ml) unsalted butter, melted, plus extra if needed
2 tbsp (30 ml) all-purpose flour
2 cups (500 mL) turkey or chicken stock
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) light miso paste
apple cider vinegar
Instructions
- To make TURKEY STUFFING: Place thawed spinach in cheesecloth and wring out as much liquid as possible. Place in a food processor and set aside. Melt butter in a frying pan, add onion and garlic and sauté over medium heat, until soft and clear. Do not brown. Transfer to food processor with spinach. Add quark, lime and seasonings. Pulse together until finely minced. Set aside. Can be made ahead and refrigerated overnight.
- To make TURKEY AND GRAVY: Preheat oven to 400 F (200 C). Place thighs, skin-side down, on a cutting board. Cut each thigh open parallel to board. Pound thighs with a mallet to partially flatten.
- Spread equal amounts of Turkey Stuffing evenly over each thigh, leaving at least a 1½-in (4 cm) border around each edge. Roll up thighs, pulling skin as tightly as possible to seal. Tie with butcher twine and place, seam-side down, in a large, oiled baking pan. Brush with butter. Season with salt and pepper. Bake for 20 minutes. Reduce heat to 325 F (165 C) and roast until internal temperature on a meat thermometer inserted into meat portion reads 165 F (75 C). Remove from pan, cover with foil to rest while preparing sauce.
- Place baking pan on stove top. Scrape turkey drippings to loosen. Sprinkle with flour and whisk over medium-low heat until crumbly and turns golden. Gradually whisk in stock and Dijon. Continue whisking over medium heat until thickened. Whisk in light miso paste, add salt and pepper to taste, if needed. Stir in a splash of cider vinegar and strain gravy through a fine-meshed sieve into a serving container.
- Slice rolled thighs crosswise, drizzle with gravy.
Drink Pairings
YUCATÁN-STYLE CHICKEN WITH PICKLED RED ONION SALSA AND JICAMA SALAD
Ingredients
Serves 4 to 6
YUCATÁN-STYLE CHICKEN:
1 cup (250 ml) fresh orange juice
⅓ cup (75 ml) fresh lime juice
¼ cup (60 ml) fresh grapefruit juice
2 garlic cloves, minced
1 to 2 chipotle canned chilies, including sauce
4 oz (125 g) Achiote Paste
¼ cup (60 ml) coarsely chopped fresh cilantro
salt and freshly ground black pepper, to taste
8 large chicken thighs, skin on, bone in
PICKLED RED ONION SALSA:
1 red onion, finely sliced
½ cup (125 ml) fresh orange juice
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) dried oregano
salt, to taste
JICAMA SALAD:
1 small jicama, peeled and cut into 3 x ¼-in (8 x 0.5 cm) julienne pieces
2 naval oranges, peeled and segmented
2 mandarin oranges, peeled and segmented
1 to 2 limes, juice only
½ tsp (2 ml) salt
½ tsp to 1 tsp (2 to 5 ml) chili powder, or to taste
chopped cilantro, to taste
Instructions
- To prepare CHICKEN: In a blender combine citrus juices, garlic, chipotle chilies and Achiote Paste and process until smooth, about 2 minutes. Mix in chopped cilantro and add salt and pepper to taste. Pour into a baking dish. Add chicken and mix until well covered. Cover with plastic wrap and refrigerate, turning over occasionally to marinate, up to 2 hours or overnight.
- Make SALSA at least an hour before cooking chicken. In a nonreactive mixing bowl, mix salsa ingredients together. Toss well. Cover and refrigerate for at least 1 hour, until onions soften.
- Heat barbecue to medium-high. Remove chicken from marinade and place on lightly greased grill. Alternatively, place chicken on a lightly oiled, foil-lined baking sheet. Grill until cooked, about 20 minutes and internal temperature registers 165 F (75 C) on a meat thermometer. Using tongs, turn chicken a couple of times while grilling.
- While chicken is cooking, prepare JICAMA SALAD: In a mixing bowl, toss together jicama, oranges, lime juice, salt and chili powder. Adjust seasonings to taste. Fold in cilantro and garnish with a few extra cilantro sprigs.
- To serve, remove chicken from grill. Serve with Pickled Red Onion Salsa and Jicama Salad.
Drink Pairings
TORTIÈRE WITH HOMEMADE QUÉBÉCOIS GREEN KETCHUP
Ingredients
Serves 6 to 8
BUTTER PASTRY:
3 ⅓ cups (825 ml)
2 cups (500 ml) chilled unsalted butter, cubed
1 tsp (5 ml) kosher salt
¼ cup (60 ml) ice water
TORTIÈRE:
2 tbsp (30 ml) butter
1 large onion, coarsely chopped
3 garlic cloves, finely chopped
12 medium white button mushrooms, stemmed and finely chopped
½ cup (125 ml) dry white wine
1 lb (500 g) lean ground beef
1½ lb (750 g) lean ground pork
½ tsp (2 ml) each, cinnamon, ground cloves, coarse ground black pepper
¼ tsp (1 ml) ground allspice
¾ cup (175 ml) russet potato, peeled and grated
flour, for rolling pastry
1 large egg yolk, beaten
QUÉBÉCOIS GREEN KETCHUP:
6 lbs (3 kg) medium green tomatoes, cleaned, coarsely chopped
3 lbs (1.5 kg) medium onions, about 15
1 cup (250 ml) coarse salt
3 green apples, peeled, cored and diced
3 celery stalks, diced
2 cups (500 ml) white vinegar
1 cup (250 ml) cider vinegar
2 cups (500 ml) sugar
⅓ cup (75 ml) mixed pickling spices, tied in
cheesecloth
2 tbsp (30 ml) mustard seeds
2 tbsp (30 ml) celery seeds, optional
Instructions
- To make BUTTER PASTRY: Place flour, butter and salt in a food processor and pulse until pea-sized pieces form. Transfer to a mixing bowl and add the ice water until just combined, adding more ice water if too dry. Divide dough in half and flatten each half to a 1-in (2.5 cm) disk. Wrap each disk in plastic wrap and chill for at least 2 hours.
- To make TORTIÈRE: Preheat oven to 400 F (200 C). Melt butter in a large saucepan over medium heat. Add chopped onion and garlic, sauté until soft, about 5 minutes. Add mushrooms and cook until almost all liquid has evaporated, 5 to 7 minutes. Add wine to deglaze bottom of the pan. Bring to a boil until liquid has evaporated, about 5 minutes.
- Add ground beef, pork and spices. Cook, stirring to break up the meat into small pieces, until pork is cooked through. Mix in potato and cook until potato is soft, about 10 minutes. Remove from heat and chill, about 2 hours.
- Roll out 1 disk of dough on a lightly floured surface into a 12-in (30 cm) round and transfer to a lined 9-in (23 cm) pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10-in (25 cm) round. Place dough over the meat filling, then fold the edges of pastry together and crimp, brush with egg yolk. Cut 3 slits in top crust to allow steam to escape. Chill for 1 hour.
- Bake tortière for 30 minutes, reduce heat to 350 F (180 C) and bake until crust is golden brown and filling is bubbly, 40 to 50 minutes. Allow to cool 20 minutes before serving.
- To make QUÉBÉCOIS GREEN KETCHUP:In a large non-reactive container, alternate layers of tomatoes and onions, sprinkling each layer with salt. Loosely cover and let stand overnight in a cool area. Drain well, removing as much water as possible.
- In a large stockpot, combine strained vegetables, chopped apples and celery with vinegars, sugar, spice bag, mustard seeds and celery seeds. Heat over medium-high heat and bring to a boil. Lower heat and simmer, uncovered for about 1½ hours, stirring frequently. Remove cheesecloth spice bag and pour into hot, sterilized jars.