THAI SEAFOOD SALAD
Ingredients
Serves 4
DRESSING:
6 tbsp (90 ml) fresh lime juice
4 to 5 tbsp (60 to 75 ml) fish sauce
1 tbsp (15 ml) granulated sugar
1 small Serrano chili, seeded and minced
2 tbsp (30 ml) olive oil
SEAFOOD SALAD:
24 small mussels
1 tbsp (15 ml) salt
4 medium-sized prawns, shelled and deveined, tails intact
½ lb (250 g) cleaned squid, cut into ½-in (1.25 cm) rings, tentacles halved if large
½ lb (250 g) sea or bay scallops
¼ lb (125 g) cooked fresh crabmeat
2 cups (500 ml) bite-sized pieces Boston or Bibb lettuce, rinsed and dried
1 large shallot, peeled and finely sliced
4 green onions, thinly sliced
1 small handful cilantro sprigs, rinsed and dried
1 small handful fresh mint, rinsed and dried
½ English cucumber, halved lengthwise and sliced into thick half-moons
½ cup (125 ml) halved cherry tomatoes
Instructions
- To make DRESSING: In a small mixing bowl whisk together lime juice, fish sauce, sugar, minced chili and olive oil. Stir to dissolve sugar. Set aside.
- For SALAD: Scrub mussels under cold water and place in a mediumsized saucepan. Add about ½ cup (125 ml) water, just enough to cover bottom of pan, cover with lid and set over high heat. Bring to a boil and cook until shells have opened, 1 to 2 minutes. Remove from heat and allow to cool. Remove cooked mussels, discarding any unopened ones, and place in a medium-sized bowl. Discard shells and cooking liquid.
- To cook remaining seafood, bring salt and 12 cups (3 L) water to a boil. Add prawns to boiling water and cook until pink on outside and opaque inside, about 2 minutes. Remove with slotted spoon, draining well on a clean tea towel, and transfer to bowl with mussels.
- Bring water back to a boil and add squid. Cook until firm and rings turn bright white, about 1 minute. Remove with slotted spoon, drain well on tea towel and add to cooked seafood.
- Bring cooking water back to a boil and cook scallops just until cooked through, about 1 minute for bay scallops, 2 minutes for sea scallops. Remove and drain before adding to seafood bowl.
- Add crabmeat to seafood bowl.
- To serve, arrange lettuce on a large serving platter or chilled serving plates. Add remaining ingredients to seafood and drizzle with dressing. Gently toss and arrange on top of lettuce beds. Drizzle any remaining dressing over salad.
Drink Pairings
WHITE CHOCOLATE, RASPBERRY AND RUM-SOAKED CITRUS SEMIFREDDO
Ingredients
Serves 6 to 8
1 cup (250 ml) candied citrus (or Christmas cake mix, available at specialty food stores)
½ cup (125 ml) rum or brandy
cooking oil spray
8 oz (250 g) white chocolate, coarsely chopped
5 large egg yolks
¾ cup (175 ml) granulated sugar
1¼ cups (300 ml) whipping cream
1 tsp (5 ml) vanilla extract or 1 vanilla bean, split lengthwise, seeds scraped
1 cup (250 ml) fresh raspberries
fresh raspberries, for garnish
¼ cup (60 ml) candied citrus, for garnish
CANDIED ORANGE PEEL:
1 large orange
1 cup (250 ml) sugar
1 cup (250 ml) water
Instructions
- In a bowl, macerate candied citrus with rum or brandy. Cover and marinate at room temperature for at least 24 hours.
- To make CANDIED ORANGE PEEL, remove peel in long, wide strips, including an equal thickness of pith. Cut into thin juliennes. Bring water and sugar to a boil, then reduce heat. Add the julienned peel and simmer for 30 to 45 minutes, or until peel is soft. Remove and set peel on parchment paper to dry. Reserve infused sugar syrup for other purposes, such as cocktails.
- Spray a 9 x 5-in (2 L) loaf pan with oil and line with plastic wrap with a slight overhang.
- Melt white chocolate in a double boiler, making sure top pan does not touch simmering water. Remove just before it is fully melted and stir until smooth. Set aside.
- Place yolks and sugar in a bowl over a saucepan of simmering water, making sure bottom of bowl does not touch the water. Using an electric mixer or whisk, beat egg yolks and sugar until pale, thick and creamy, about 5 to 7 minutes. Remove bowl from heat and set aside to cool.
- Combine whipping cream and vanilla extract or vanilla seeds in a chilled bowl and beat with an electric mixer until soft peaks form. Drain macerated citrus fruit well, reserving any extra liquid. Save reserved liquid to mix in with the ¼ cup (60 ml) candied orange peel reserved for garnish.
- Gently fold egg yolk mixture into whipped cream, then gently add raspberries and the drained citrus. Pour into loaf pan or mould and seal with plastic wrap. Freeze for 4 to 6 hours or overnight, until well frozen.
- Unmould and cut into slices. Serve on chilled serving plates and garnish with raspberries, candied orange peel or remaining marinated candied citrus.
Drink Pairings
WHISKY CHOCOLATE CAKES WITH HONEY WHISKY ICE CREAM
Ingredients
Serves 8
HONEY WHISKY ICE CREAM:
2 cups (500 ml) whipping cream, divided
1 cup (250 ml) whole milk
¼ tsp (1 ml) salt
½ vanilla bean, split and seeds scraped
6 large egg yolks
⅓ cup (75 ml) clover honey
1 tbsp (15 ml) single malt Irish whiskey
CAKES:
4 oz (125 g) dried, pitted prunes
3 tbsp (45 ml) single malt Irish whiskey
½ lb (250 g) 70 percent dark chocolate, chopped
1 cup (250 ml) unsalted butter, plus extra for greasing
¼ tsp (1 ml) fine sea salt
5 large eggs
½ cup (125 ml) granulated sugar
1 cup (250 ml) ground almonds
3 tbsp (45 ml) all-purpose flour
Instructions
- To make ice cream, prepare a large ice bath with ice and water. Nestle an empty bowl in ice water bath to thoroughly chill. Add 1 cup (250 ml) whipping cream to chilled bowl and set it and the ice water bath aside.
- In a heavy-bottomed saucepan, stir together remaining 1 cup (250 ml) whipping cream, milk, salt and vanilla bean seeds over medium heat until simmering. Remove from heat.
- Meanwhile, to make ice cream custard base, in large bowl, whisk egg yolks and honey until thick and light in colour. While whisking constantly, slowly pour warmed cream mixture into egg yolk mixture. Transfer mixture back to saucepan and cook, stirring constantly, with a heatproof spatula over medium heat. Custard base is ready when it starts to steam and coat spatula. It will register about 170 F (77 C) on a thermometer. Remove saucepan from heat and strain custard through a finemeshed sieve set over chilled cream nestled in ice water bath. Stir both together until cooled. Remove bowl from ice bath, cover and refrigerate for 4 hours or overnight.
- To freeze ice cream, stir whiskey into custard before pouring into ice cream maker and freezing according to manufacturer’s instructions. Transfer to an airtight container, cover and freeze for up to 1 week.
- To make CAKES: Soak prunes with whiskey for 2 hours, up to overnight, in a bowl. Drain, finely chop and set aside.
- Preheat oven to 350 F (180 C). Generously grease 8 x ¾ cup (175 ml) ramekins or metal panna cotta moulds with butter and set aside.
- Place chocolate, butter and salt in a heatproof bowl and set over a saucepan of simmering water. Make sure bottom of bowl does not touch water. Stir occasionally until butter and chocolate has melted and are well combined. Remove bowl from saucepan and set aside.
- In a large bowl, whisk together eggs and sugar until thickened. Using a rubber spatula, fold in chocolate mixture, ground almonds and prunes. Divide mixture among ramekins, place on a baking sheet and bake until centre of cakes spring back when lightly pressed about 15 to 18 minutes. Cool on a wire rack for 5 minutes.
- To serve, run a small knife around cakes to loosen. Place a serving plate on top of 1 cake and invert onto plate. Repeat with remaining cakes. Top with a scoop of Honey Whisky Ice Cream and serve immediately.
Drink Pairings
SWEET HEAT POPCORN
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter
2 tsp (10 ml) buffalo wing hot sauce
1 tbsp (15 ml) liquid honey
¼ tsp (1 ml) smoked paprika or cayenne pepper
½ tsp (2 ml) fine salt
10 cups (2.5 L) freshly popped popcorn
⅓ cup (75 ml) crumbled blue cheese
½ cup (125 ml) roasted natural almonds
Instructions
- In a small saucepan, stir together butter, hot sauce, honey, paprika and salt over medium heat. Stir until butter has melted and sauce is well combined.
- Place popcorn in a large bowl. Drizzle with hot sauce mixture and sprinkle with blue cheese before tossing to coat popcorn in sauce. Garnish popcorn with roasted almonds and serve immediately.
Drink Pairings
SUMMER SALAD IN A JAR
Ingredients
Serves 4 to 6
2 cups (500 ml) mini bocconcini, halved
2 tbsp (30 ml) sundried tomatoes, packed in oil and coarsely chopped
1 tbsp (15 ml) sundried tomato oil
1 large garlic clove, minced
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
¼ cup (60 ml) fresh basil, some left whole for garnish, all others shredded
⅓ cup (75 ml) extra-virgin olive oil
2 tbsp (30 ml) balsamic vinegar
2 cups (500 ml) grape tomatoes, halved
6 small cucumbers, thinly sliced
2 large orange or yellow peppers, seeded and cubed
3 cups (750 ml) green lettuce of your choice
⅓ cup (75 ml) pine nuts, lightly toasted
½ cup (125 ml) cooked pancetta, coarsely chopped
Parmesan shavings
Instructions
- In a small bowl, combine bocconcini, sundried tomatoes, sundried tomato oil, garlic, salt, pepper and half the shredded basil. Set aside for 15 to 30 minutes.
- Meanwhile, prepare dressing by combining olive oil, balsamic vinegar and remaining shredded basil leaves. Taste and season with salt and pepper, as needed.
- To assemble, pour 2 tbsp (30 ml) of dressing into each jar, arrange a layer of grape tomatoes, followed by a layer of bocconcini mixture, a layer of cucumbers, a layer of yellow or orange peppers and repeat until the jar is three quarters full. This will vary depending on size of jar. Add lettuce on top. Garnish with pine nuts, pancetta and Parmesan shavings. Finish with a few small basil leaves.
Drink Pairings
WHISKY CINNAMON SWIRL CAKE
Ingredients
Serves 10
DOUGH:
½ cup (125 ml) water
2 tbsp (30 ml) bourbon whisky
2 tbsp (30 ml) 2 percent milk
3 tbsp (45 ml) unsalted butter, at room temperature, plus extra for greasing
2¾ cups (675 ml) all-purpose flour, divided, plus extra for dusting
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) fine sea salt
2¼ tsp (11 ml) instant yeast
1 large egg
FILLING:
3 tbsp (45 ml) unsalted butter, at room temperature
1½ tbsp (22 ml) ground cinnamon
¼ cup (60 ml) light brown sugar
WHISKY GLAZE:
1 cup (250 ml) icing sugar
⅛ tsp (0.5 ml) fine sea salt
1 tbsp (15 ml) 2 percent milk
1 tbsp (15 ml) bourbon whiskey
¼ tsp (1 ml) vanilla extract
¼ tsp (1 ml) finely grated lemon zest
Instructions
- To make DOUGH: In a small saucepan, stir together water, bourbon, milk and butter over medium heat. Stir until butter has melted and mixture is hot to touch.
- In a large bowl, whisk together 2¼ cups (560 ml) flour, sugar, salt and yeast. Stir in bourbon butter mixture and then egg. Add only enough of reserved ½ cup (125 ml) flour, 2 tbsp (30 ml) at a time, to make a soft dough that gently pulls away from sides of bowl.
- Transfer to a lightly floured work surface and knead dough until smooth and elastic, about 3 minutes. Transfer to a lightly greased bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- Meanwhile, make FILLING: Fold butter, cinnamon and brown sugar together in a bowl with a rubber spatula until well combined.
- Grease an 8-in (20 cm) springform pan and line bottom with a round of parchment paper.
- Roll rested dough out on a lightly floured surface to a 12 x 15-in (30 x 38 cm) rectangle. Spread Filling mixture on top. Using a pizza cutter or knife, cut dough into six 2-in (5 cm) wide strips. Loosely roll up 1 strip and place, upright cut-side down, in centre of prepared pan. Taking each additional strip, loosely coil around centre roll, pinching each strip to end of previous one. The dough should not quite fill the whole pan and be loose. Keeping coils loose ensures dough has room to expand as it rises. Cover pan with plastic wrap and set aside in a warm location until doubled in size, about 60 to 90 minutes. While cake is rising, preheat oven to 350 F (180 C).
- Bake cake uncovered for 15 minutes. Then lay a sheet of foil loosely over top to prevent it from becoming too dark, and continue baking another 15 to 20 minutes or until puffed and lightly golden brown. If some coils start to rise out of cake while baking, simply press down with back of a spatula.
- While cake is baking, make WHISKY GLAZE: In a medium bowl, whisk together all glaze ingredients and set aside.
- When cake is done, rest in pan on a wire rack for 10 minutes before removing sides of springform pan and transferring to a serving plate. Just before serving, drizzle with Whisky Glaze. Cake is best served the same day it is made but will keep, refrigerated an airtight container or tightly covered for up to 4 days. Allow to come to room temperature before serving.
Drink Pairings
TURKEY RILLETTES CROSTINI WITH CELERIAC SALAD
Ingredients
Serves about 40 crostini
TURKEY RILLETTES:
1 tbsp (15 ml) extra-virgin olive oil
1 medium-sized shallot, peeled, chopped
1 garlic clove, minced
2 tsp (10 ml) chopped fresh thyme
salt and pepper, to taste
2 slices of bacon
2½ cups (625 ml) cooked, shredded, dark turkey meat
½ cup (125 ml) duck fat, divided
1½ cups (375 ml) low-sodium turkey stock
1 tbsp (15 ml) cognac
1 sourdough baguette, ½-in (1 cm) rounds
CELERIAC SALAD:
1½ tsp (7 ml) cumin seeds
1 lemon, halved, divided
½ small celeriac
1 tbsp (15 ml) extra-virgin olive oil
½ tsp (2 ml) liquid clover honey
salt, to taste
¾ cup (175 ml) chopped fresh parsley
½ cup (125 ml) pomegranate seeds
Instructions
- To make TURKEY RILLETTES: Warm oil in frying pan over medium heat. Add finely chopped shallot and cook, stirring often, until starting to caramelize. Stir in garlic, thyme and pinch of salt and pepper. Allow to cook another minute. Transfer to a bowl and set aside.
- Add bacon to a large saucepan over medium heat. Cook, turning once or twice, until crisp, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Chop into small pieces.
- In a food processor, add shredded turkey meat, shallot mixture, bacon and 2 tbsp (30ml) duck fat. Pulse until well combined and turkey is finely chopped. Slowly add 1⁄2 cup (125 ml) stock, pulsing to combine, before adding another 2 tbsp (30 ml) duck fat, pulsing until well combined. Continue alternating remaining stock and duck fat until mixture is spreadable but still slightly chunky. You may not need all the stock. Stir in cognac and season to taste. Transfer to a bowl, cover with plastic wrap and refrigerate at least 1 hour. Turkey Rillettes may be made 1 day ahead and refrigerated until ready to use.
- Preheat oven to 350 F (180 C). To make crostini, place baguette rounds on a baking sheet in a single layer, leaving about 1⁄2-in (1 cm) between each. Lightly brush both sides with a little olive oil before baking until crisp and golden brown, 6 to 8 minutes. Allow to cool completely on baking tray.
- Before serving, make CELERIAC SALAD: In a dry frying pan, toast cumin seeds over medium heat until fragrant, 2 minutes. Set aside to cool.
- Half fill a medium bowl with cold water and squeeze in juice of half a lemon. Trim celeriac and cut into 1⁄2-in (1 cm) half moons. Using a mandolin or vegetable peeler, slice celeriac into thin strips. Add strips to lemon water as they are cut to prevent browning.
- In a small bowl, whisk together juice from remaining lemon half, oil, honey and pinch of salt. Set aside.
- In a medium bowl, toss together parsley, pomegranate seeds, cumin and thoroughly drained celeriac strips. Pour dressing over salad and toss well to coat. Season to taste with more salt.
- Spread 1 tbsp (15 ml) turkey rillettes over crostini. Top with celeriac salad and serve.
Drink Pairings
SEARED GRAPE AND MASCARPONE CROSTINIS
Ingredients
Serves about 18 crostinis
CROSTINIS:
1 sourdough baguette
1 tbsp (15 ml) olive oil
½ tsp (2 ml) finely chopped fresh rosemary
GRAPE TOPPING
3 cups (750 ml) small seedless grapes, assorted colours
2 tbsp (30 ml) aged balsamic vinegar
1 tbsp (15 ml) olive oil
1 tsp (5 ml) finely minced fresh rosemary
salt and freshly ground black pepper
¾ cup (175 ml) mascarpone cheese
½ cup (125 ml) very finely chopped natural almonds, toasted
¼ cup (50 ml) liquid honey
Instructions
- To make CROSTINIS: Preheat oven to 375 F (190 C). Thinly slice baguette into ⅓-in (1 cm) slices and place in a single layer on a baking sheet. Combine olive oil, rosemary, salt and pepper. Stir to blend.
- Brush mixture over baguette slices. Place in oven and bake for 10 to 12 minutes or until crostinis are crusty but not too crisp. Remove pan from oven and set aside. Can be made ahead and stored in a tightly covered container at room temperature overnight.
- To make GRAPE TOPPING: Place grapes in a large bowl. Drizzle with balsamic, oil and seasonings. Gently toss to coat. Spread out on baking sheet and bake in 375 F (190 C) oven for 12 minutes or until grapes are almost ready to pop their skins. Remove baking sheet to a rack. Set aside.
- When ready to serve, spread a little mascarpone cheese on each crostini. Spoon roasted grapes onto each slice and sprinkle with toasted almonds. Drizzle with honey and serve.
Drink Pairings
SIMPLE SAVOURY MUSHROOM AND RADICCHIO TAGLIARINI
Ingredients
Serves 4
2 tbsp (30 ml) unsalted butter
3 tbsp (45 ml) olive oil, divided, plus extra
2 large shallots, peeled and sliced
3 garlic cloves, minced
1 medium portobello mushroom, peeled, gills scraped and sliced
1 cup (500 ml) mix of cleaned and sliced chanterelles and shiitakes
10 large fresh sage leaves, cut into thin ribbons
⅓ cup (75 ml) dry white wine
1 lb (500 g) package tagliarini pasta (or pappardelle)
½ cup (125 ml) ricotta or cream cheese, room temperature
2 eggs, whisked
1 small head radicchio, leaves torn into small bite-sized pieces
⅓ cup (75 ml) finely grated Parmesan, plus extra
¼ cup (60 ml) each, coarsely chopped flat-leaf parsley and fresh oregano
salt and freshly ground black pepper
Instructions
- Melt butter and 2 tbsp (30 ml) oil in a large frying pan. Add shallots and sauté over medium heat for 5 minutes until soft and lightly golden. Add garlic, mushrooms and sage and continue to sauté for 4 or 5 minutes, until mushrooms are pale golden and tender. Add a little more oil if needed. Deglaze pan with white wine and cook until reduced by half. Cover and turn off heat.
- Cook pasta in a large saucepan with lightly salted boiling water for 10 to 12 minutes, or until al dente. Drain well and return to pan. Add ricotta or cream cheese and eggs. Stir vigorously until pasta is coated.
- Fold in mushroom mixture along with radicchio, Parmesan, parsley and oregano. Add salt and pepper, to taste. Serve immediately with extra Parmesan, if desired.
Drink Pairings
SPINACH, ASPARAGUS AND PEA PUFFS
Ingredients
Serves 25
1 tbsp (15 ml) olive oil
½ cup (125 ml) chopped asparagus spears
4 oz (125 g) cream cheese, softened
1 large egg, whisked
½ cup (125 ml) fresh or thawed frozen peas
1½ tsp (7 ml) chopped fresh dill
½ cup (125 ml) grated sharp cheddar cheese
1 cup (250 ml) packed chopped spinach
pinch salt
¼ tsp (1 ml) freshly ground black pepper
14 oz (400 g) sheet frozen puff pastry, thawed
2 tbsp (30 ml) melted butter
2 tsp (10 ml) toasted cumin seeds
Instructions
- Preheat oven to 400 F (200 C). Grease a mini muffin pan with cooking spray and set aside.
- Heat oil in a frying pan over medium-high heat and sauté asparagus until tender-crisp, about 3 minutes. Remove pan from heat and stir in cream cheese until melted and well combined. Set aside to cool for 5 minutes before stirring in egg, peas, dill, cheddar cheese, spinach, salt and pepper.
- Roll puff pastry into a 12½-in (31 cm) square and cut into 2½-in (6 cm) squares. Line each muffin cup with a puff pastry square, and press well into base of each cup. Evenly divide filling mixture among cups, then bring 4 pastry points together, covering filling. Lightly brush tops with melted butter and sprinkle with cumin seeds. Bake until golden and puffed, 15 minutes. Allow to cool in pan on a wire rack for 7 minutes before removing puffs from muffin cups with a pairing knife. Enjoy warm or at room temperature.