PARMESAN AND CORN LOLLIPOPS
Ingredients
Serves 16
¾ cup (175 ml) finely grated Parmigiano- Reggiano cheese
¼ cup (60 ml) fresh or frozen corn kernels, cooked and cooled
1 tsp (5 ml) fresh lime juice
¼ tsp (1 ml) freshly ground black pepper, plus extra to taste
16 thin pretzels sticks or bread sticks
1 tsp (5 ml) lime zest
Instructions
- With rack in middle position, preheat oven to 200 C (400 F). Line a baking sheet with parchment paper or silicon mat.
- In a small bowl, combine cheese, corn, lime juice and pepper.
- Place 8 pretzel sticks on baking sheet, making sure to leave enough space between each to ensure pops don’t merge together once cheese melts. Place a 2-in (5 cm) ring or cookie cutter on top of each pretzel and sprinkle 1 tbsp (15 ml) of cheese mixture into it in a thin layer.
- Bake for about 6 minutes or until cheese has melted and is golden. Remove from oven and slide paper or silicone mat off baking sheet and onto a rack to help speed up cooling. Sprinkle with lime zest and freshly ground black pepper. Leave to cool for 1 to 2 minutes until lollipops have become crisp. Carefully remove each one with a palette knife.
- Serve immediately or keep for 4 to 5 days in an airtight container and reheat before serving.
Drink Pairings
MARBLED LEMON TART
Ingredients
Serves 4 to 6
1 cup + 2 tbsp (250 ml + 30 ml) all-purpose flour, plus extra for dusting
6 tbsp (90 ml) yellow cornmeal
1½ tbsp + 1 cup (22 ml+ 250 ml) granulated sugar, divided
1 tbsp (15 ml) chopped fresh thyme
1 tsp (5 ml) salt
½ tsp (2 ml) lemon zest
6 tbsp + ½ cup (90 ml + 125 ml) cold unsalted butter, cut into small pieces, divided
8 large egg yolks, divided
3 tbsp (45 ml) cold water, divided
½ tsp (2 ml) unflavoured gelatin
¼ tsp (1 ml) salt
½ cup (125 ml) fresh lemon juice
¼ cup (60 ml) crème fraîche, sour cream or Greek yogurt
Instructions
- In a food processor pulse together all the flour, cornmeal, 1½ tbsp (22 ml) sugar, thyme, salt and lemon zest until combined. Add 6 tbsp (90 ml) butter and pulse until mixture resembles coarse meal. Whisk together 2 egg yolks and 2 tbsp (30 ml) cold water in small bowl. With machine running, add to flour mixture through feed tube, mixing only long as it takes for dough to hold together.
- Turn out dough onto clean work surface. Form into disk, wrap in plastic wrap and refrigerate for 1 hour.
- On lightly floured work surface, roll dough out into a 10-in (25 cm) round before transferring to a 9-in (23 cm) tart pan with removable bottom. Press into corners and trim edges flush with rim of pan. Freeze until firm, about 30 minutes.
- Meanwhile preheat oven to 375 F (190 C). Prick bottom of tart shell all over with fork before lining with aluminum foil and filling with dried beans or rice. Bake until edges start to brown and look dry, about 15 minutes. Remove foil and beans and continue to bake crust until golden brown and crisp, another 10 to 12 minutes. Let cool completely on wire rack.
- To make filling, sprinkle gelatin over remaining 1 tbsp (15 ml) cold water in small bowl, and let stand until softened, about 5 minutes.
- Whisk together remaining 6 egg yolks, 1 cup (250 ml) sugar, and salt in large heatproof bowl. Gradually whisk in lemon juice. Place bowl over saucepan of simmering water and whisk constantly until mixture has thickened and registers 160 F (70 C) on an instant-read thermometer. Remove from heat and whisk in gelatin mixture. Whisk in remaining ½ cup (125 ml) butter, a few pieces at a time, until smooth and well incorporated. Let cool to room temperature, stirring occasionally. Spoon filling into cooled crust and let set for 5 minutes. Dollop crème fraîche over filling and using a wooden skewer or tip of a knife, swirl into filling to create a marbleized effect. Refrigerate until filling is set, about 2 to 4 hours.
Drink Pairings
MOROCCAN MEATBALLS
Ingredients
Serves 6
MEATBALLS:
1 tbsp (15 ml) olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, finely minced
1 tbsp (15 ml) each ground coriander, ground cumin, garlic powder
1 tsp (5 ml) each curry powder, dried oregano and dried thyme
½ tsp (2 ml) each ground cinnamon and chili powder
2½ lbs (1¼ kg) ground lamb
1 large egg
½ cup (125 ml) each chopped flat-leaf parsley and fresh mint
salt and freshly ground black pepper
SAUCE:
2 tbsp (30 ml) olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely minced
2 cinnamon sticks
1 tbsp (15 ml) each ground cumin and ground coriander
4 cups (1 L) puréed tomatoes
1 cup (250 ml) chicken stock
½ cup (125 ml) dried apricots, coarsely chopped
½ cup (125 ml) kalamata or Niçoise olives
¼ cup (60 ml) dried currants
2 tbsp (30 ml) thinly sliced fresh mint
2 tbsp (30 ml) chopped flat-leaf parsley
toasted slivered almonds and chopped mint, for garnish
Instructions
- Preheat oven to 350 F (180 C). To make Meatballs, heat oil in frying pan over medium-high. Add onion and garlic and sauté until onions are soft and translucent, about 5 minutes. Remove and set aside to cool.
- Add ground cumin and coriander to a small dry frying pan and warm over medium heat until fragrant, about 1 minute. Remove to slightly cool, then place in a small bowl along with remaining spices. Mix well. Place lamb in a large mixing bowl along with spice mixture, egg, parsley and mint. Season with salt and pepper. Mix well and shape into Ping-Pong-sized meatballs. Place on a parchment or foil-lined baking sheet and bake for 20 minutes.
- To make SAUCE: Heat oil in a large saucepan over medium heat. Add onions sauté until soft. Add garlic, cinnamon sticks, cumin and coriander. Sauté for 3 to 4 minutes or until fragrant. Add tomato purée, broth and apricots. Bring to a boil, season and simmer for 10 minutes.
- Remove cinnamon sticks. Mix in meatballs, olives, currants, mint and parsley and heat until warmed through. Garnish with toasted slivered almonds and mint. Serve with Mint Yogurt Sauce, Moroccan Rice and warm pita bread, if desired.
Drink Pairings
LUSCIOUS TRIPLE CHOCOLATE CHEESECAKE WITH ESPRESSO GLAZE
Ingredients
Serves 16
CRUST:
1 x 200 g package chocolate wafers
¼ cup (60 ml) granulated sugar
⅓ cup (75 ml) unsalted butter, melted
FILLING:
8 oz (250 g) milk chocolate, chopped
4 x 250 g packages plain cream cheese, at room temperature
½ cup (125 ml) full fat sour cream
1 cup (250 ml) granulated sugar
4 eggs, at room temperature
1 tsp (5 ml) cinnamon
2 tsp (10 ml) vanilla extract
1 orange, zest only
boiling water
ESPRESSO GLAZE:
4 oz (125 g) specialty dark chocolate, chopped
½ tsp (2 ml) instant espresso powder
½ cup (125 ml) whipping cream
2 tbsp (30 ml) golden corn syrup
chocolate cake curls, for garnish
blackberries and raspberries, for garnish
flaked sea salt, for garnish
Instructions
- In a food processor, pulse wafers until coarse crumbs form. Add sugar and continue to pulse until crumbs are fairly fine. Transfer to a large bowl along with melted butter. Stir to evenly blend. Spray sides and bottom of a 9-in (23 cm) springform pan with cooking spray. Line with parchment paper. Press chocolate cookie mixture into bottom of pan in an even layer. Refrigerate while preparing remaining ingredients.
- Preheat oven to 325 F (160 C). To make FILLING: Place milk chocolate in a microwave-safe bowl and heat for 1 minute. Give it a stir and microwave a little longer, or just until almost melted with a few pieces remaining. Stir until completely melted and set aside. Alternatively, place in a double boiler over simmering water and stir until smooth, then set aside.
- In a large electric mixer bowl, beat cream cheese until smooth, occasionally scraping down sides. Make sure cream cheese is at room temperature, or it will not blend smoothly. Add sour cream and sugar, and continue to beat until sugar is blended. Beat in eggs, one at a time, until smooth. Mix in cinnamon, vanilla and orange zest. Pour over chilled crust in springform pan.
- To prevent cheesecake from cracking during baking, wrap cheesecake pan in a large sheet of foil that extends halfway up the sides. Then place pan in a large roasting pan or lasagna dish. Fill roasting pan or dish with ½-in (1.25 cm) hot water. Gently place in preheated oven and bake for 40 to 60 minutes, until cake is fairly firm when jiggled. (Cake will fully settle when chilled.) Remove cheesecake from water bath and remove foil. Set on a rack to cool. Refrigerate, uncovered, until cool, about 3 hours. Then cover and refrigerate overnight. To remove sides of pan, run the thin blade of a knife around the inside edges of pan and remove sides.
- To make GLAZE: Place dark chocolate in a small, heavy-bottomed saucepan. Add espresso powder, cream and corn syrup. Bring to a low simmer and stir until chocolate is melted. Cool slightly. Place cake on a platter. When ready to serve, pour a little cooled Espresso Glaze over cake and garnish with chocolate curls and fresh berries. Drizzle with remaining sauce and sprinkle with a few flakes of salt and serve.
Drink Pairings
NAPLES NUGGET SALAD
Ingredients
Serves 4 to 6
SALAD:
1½ lbs (750 g) yellow, red and blue baby potatoes
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1 ml) each of salt and freshly ground black pepper
4 to 6 slices smoked prosciutto, torn into bite-sized pieces
½ cup (125 ml) green or kalamata olives
1 cup (250 ml) halved cherry tomatoes
¼ cup (60 ml) chopped fresh basil
2 cups (500 ml) fresh baby arugula, divided
DRESSING:
4 tbsp (60 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
2 garlic cloves, smashed and minced
1 tsp (5 ml) fresh lemon juice
¼ tsp (1 ml) sea salt
⅛ tsp (0.5 ml) crushed red pepper flakes
1 generous pinch of fennel seeds, crushed
1 splash of maple syrup or pinch of granulated sugar
Instructions
- Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
- Place potatoes in large bowl and drizzle with 1 tbsp (15 ml) oil, salt and pepper. Toss to coat. Then spread out on parchmentlined baking sheet in a single layer and bake in centre of oven for 15 minutes.
- When potatoes have baked for 10 minutes, remove and stir in prosciutto and olives (pitted if desired), then return to oven to finish baking, about 5 to 8 more minutes. Stir occasionally and pierce potatoes with a fork, to be sure they are tender but still firm when done.
- Meanwhile, in a large bowl, whisk together DRESSING ingredients, adding a splash of maple syrup (or pinch of sugar), to taste.
- Halve some of the larger potatoes, if desired, and transfer with prosciutto to a large serving dish along with tomatoes and basil. Gently toss together to evenly coat with dressing. Add more seasonings to taste, as desired.
- Fold in half the arugula and sprinkle remaining arugula onto individual servings before serving.
Drink Pairings
PETITE TOURTIÈRE
Ingredients
Serves
PASTRY:
1 cup (250 ml) butter, chilled and cut into cubes
2½ (625 ml) cups pastry flour
¼ tsp (1 ml) salt
¼ to ½ cup (60 to 125 ml) cold water
FILLING:
1 onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
1 tbsp (30 ml) butter
1 lb (500 g) ground pork
1 potato, peeled and diced
pinch of nutmeg
pinch of cinnamon
1 tsp (5 ml) kosher salt
1 pinch ground pepper
2 tbsp (30 ml) white wine
½ cup (125 ml) chicken or vegetable stock
Instructions
- To make PASTRY: In a food processor blend the butter, flour, and salt until the mixture looks like coarse crumbs the size of a pea. Sprinkle with ¼ cup (60 ml)of water. Pulse until the dough sticks together when squeezed, adding up to ¼ cup (60 ml) more water if needed, 1 tbsp (5 ml) at a time. It will still look crumbly.
- Form the dough into two balls, wrap with saran wrap and chill in the fridge for at least 2 hours, preferably overnight.
- Roll the dough to 1¼-inch (3 cm) thickness and cut enough rounds to line your mini muffin tin and enough rounds to top each pie. Line the mini muffin tin with pastry. Poke holes in the pastry to prevent bubbles. Chill lined tin and rounds for 1 hour in the fridge.
- To make FILLING: In a medium-sized skillet, sweat onion, celery and garlic in the butter. Add the pork and cook, breaking the pork up into small pieces. Add potato, nutmeg, cinnamon, kosher salt, pepper, white wine and stock. Cover and cook over low heat until the potatoes are tender. Check and adjust seasoning. Transfer the filling to a parchment paper lined sheet pan and cool to room temperature.
- Preheat oven to 400 F (200 C).
- Put 2 to 3 tbsp (30 to 45 ml) filling in each muffin cup (depending on the size of your muffin tin). Brush the sides of the pies with egg wash and put the pastry tops on. Pinch the pastry closed. Cut 1 to 2 vent holes in the top of each pie. Brush the lids with egg wash.
- Bake for 15 to 20 minutes or until the pastry is golden brown. Let cool or serve slightly warm with ketchup.
- Put all the ingredients in a pot and bring to a simmer. Simmer for 20 to 30 minutes, or until thick and chunky, remove and discard garlic clove. Cool and serve.
Drink Pairings
MINI KEY LIME PIES
Ingredients
Serves 6
CRUSTS:
1 cup (250 ml) cold unsalted butter, cut into ½-in (1.25 cm) cubes
½ cup (125 ml) light brown sugar
¼ tsp (1 ml) almond extract
¼ tsp (1 ml) salt
2¼ cups (560 ml) all-purpose flour
½ cup (125 ml) quick-cooking oatmeal
KEY LIME PIE FILLING:
3 egg yolks
1 x 300 ml can sweetened evaporated milk
½ cup (125 ml) fresh key lime or regular lime juice
2 limes, zest only
TOPPING:
½ cup (125 ml) whipping cream
2 tbsp (30 ml) sifted icing sugar
1 lime, cut into thin wedges, for garnish
Instructions
- To make CRUSTS: Using a stand mixer fitted with a paddle attachment (or a large bowl with an electric hand mixer), combine butter, sugar, almond extract and salt and beat at low speed until combined but not perfectly smooth, about 2 minutes. Add flour and oatmeal and continue to mix on low speed, scraping down sides of bowl with a spatula until dough begins to hold together, about 3 or 4 more minutes.
- Preheat oven to 350 F (175 C). Place 6 mini-cheesecake pans about 4½-in wide x 1-in high (11 x 2.5 cm) on a baking sheet and spray the insides with cooking spray. (Alternatively, use tart pans.) Roll dough into 6 equal-sized balls, and press into the bottom and up the sides of each pan. Prick the bottom of each with a fork.
- Bake in preheated oven for 10 to 12 minutes, or until crusts are golden brown and begin to puff. Remove from oven and gently press dough into each pan with the back of a spoon to form a firm shell. Cool in pans on baking sheet while preparing filling. Keep oven temperature at 350 F (180 C).
- To make FILLING: Combine egg yolks in a bowl. Beat with an electric mixer at high speed until very creamy. Beat in condensed milk and continue to beat until thick, about 3 more minutes. Reduce mixing speed and gradually beat in lime juice and zest until blended.
- Evenly pour mixture into cooled crusts. Return to oven and bake for 10 more minutes, or until filling is firm and doesn’t jiggle when nudged. Remove from oven and cool on a rack. Refrigerate until chilled, about 3 hours, or preferably overnight.
- To serve, run the thin blade of a knife around the inside of the minipans. Remove sides. Slip a pie server under crusts and gently remove minipies to serving plates or a platter.
- To make TOPPING: Whip cream in a bowl with an electric mixer until soft peaks form. Sprinkle with icing sugar and continue to whip until firm peaks form. Transfer whipped cream to piping bag and top each mini-pie with a swirl of whipped cream. Top each with a thin wedge of fresh lime and serve.
Drink Pairings
MIXED MELON SORBET POPS
Ingredients
Serves 6 frozen pops
SIMPLE SYRUP:
⅓ cup (75 ml) water
⅓ cup (75 ml) sugar
SORBET POPS:
1½ cup (375 ml) ripe seedless watermelon, 1-inch (2.5 cm) diced
3 tbsp (45 ml) lime juice
3 to 6 tbsp (45 to 90 ml) simple syrup, divided
1½ cup (375 ml) ripe honeydew, 1-inch (2.5 cm) diced
3 tbsp (45 ml) lemon juice
1½ cup (375 ml) ripe cantaloupe, 1-inch (2.5 cm) diced
3 tbsp (45 ml) grapefruit juice
Instructions
- In a blender, mix watermelon, lime juice and 1 to 2 tbsp (15 to 30 ml) simple syrup, process until smooth.
- Fill 6 popsicle molds ⅓ of the way full. Place into freezer for 40 minutes.
- Rinse out blender and repeat with honeydew, lemon juice and simple syrup. Add to a separate container to chill in freezer.
- Rinse out blender and repeat with cantaloupe, grapefruit juice and simple syrup. Add to a separate container to chill in freezer.
- After the watermelon is semi-firm, add honeydew to the mold. Place in freezer for 40 more minutes, then top with the cantaloupe. Place in freezer until completely firm, about 4 hours.
- To make SIMPLE SYRUP: In a small saucepan bring water up to a boil. Whisk in sugar until dissolved. Remove from heat and refrigerate until cold.
Drink Pairings
POTATO FLATBREAD WITH CARAMELIZED ONIONS, PANCETTA AND FONTINA CHEESE
Ingredients
Serves 4
3 tbsp (45 ml) butter
2 large cooking onions, peeled and thinly sliced
¼ tsp (1 ml) granulated sugar
salt and freshly ground pepper, to taste
1 cup (250 ml) thinly sliced new potatoes
4 tbsp (60 ml) olive oil, plus extra for brushing bread
2½ cups (625 ml) all-purpose flour
1 x 7 g package instant or quick-rise yeast
2 tbsp (30 ml) chopped fresh rosemary, divided
¼ cup (60 ml) finely chopped, pitted dried olives
½ tsp (2 ml) granulated sugar
¾ tsp (4 ml) salt
1 cup (250 ml) very warm water, about 130 F (50 C)
2 cups (500 ml) shredded fontina cheese
6 slices pancetta, ⅛ -in (0.25 cm) sliced, cooked until crisp, and crumbled
½ cup (125 ml) crumbled feta cheese
1 tbsp (15 ml) fresh thyme leaves
Instructions
- To make caramelized onions, melt butter in large frying pan over medium heat. Add onions and sugar and toss to coat. Slowly cook onions, stirring occasionally, for 15 to 20 minutes or until they start to turn colour. Turn heat up to mediumhigh and stir constantly until they begin to brown, about 10 more minutes. Season with salt and pepper. Set aside to cool.
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper or foil. In a bowl, toss potatoes with 2 tbsp (30 ml) olive oil and season with salt and pepper. Lay in a single layer on the baking sheet. Place in oven and bake, turning slices over once, until potatoes just begin to brown, about 10 to12 minutes. Remove from heat and cool.
- In a large mixing bowl, add 2 cups (500 ml) flour, yeast, 1 tbsp (15 ml) of the rosemary, chopped dried olives, sugar and salt. Gradually stir the warm water and 2 tbsp (30 ml) olive oil into the flour mixture with a wooden spoon. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Cover and let rest on floured surface 10 minutes. Alternatively, this can be done in an electric mixer with a dough hook attachment.
- Preheat barbecue to 450 F (230 C).
- Roll or press dough into a 12- or 16-in (30 to 40 cm) circle. Spray lightly or brush with vegetable oil spray or olive oil and allow dough to sit 10 minutes while barbecue preheats.
- When barbecue is hot, place flatbread dough, oiled-side down, on grill and cook, covered, 3 to 7 minutes or until underside has grill marks, is lightly browned and the top has started to bubble. Watching to make sure temperature is not too high, as all barbecues are different.
- Spray top with vegetable oil spray or brush with olive oil, flip flatbread over and grill other side 3 to 4 minutes until very lightly browned. Remove flatbread dough from barbecue and transfer to a large wooden board or platter. Lightly brush perimeter of the dough with olive oil. Sprinkle about two-thirds of the shredded fontina over dough. Layer evenly with cooked potato slices, caramelized onions and crumbled pancetta. Sprinkle with feta, remaining fontina and rosemary.
- Return flatbread to barbecue, reduce heat to medium and cook another 3 to 5 minutes, or until cheeses have melted. Remove from grill and sprinkle with thyme. Let cool slightly before slicing and serving.
Drink Pairings
PAPAYA AND CHICKEN STIR-FRY
Ingredients
Serves 4 to 6
1 tbsp (15 ml) + 2 tsp (10 ml) soy sauce, divided
2 tsp (10 ml) dry sherry
½ tsp (2 ml) + 1 tsp (5 ml) cornstarch, divided
1 lb (500 g) mix of boneless chicken breast and thigh meat, cut into 2-inch (5 cm) strips
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) minced ginger
2 garlic cloves, finely minced
1 medium onion, thickly sliced
1 red pepper, seeded and cut into thin ½-inch (1.25 cm) julienne
½ tsp (2 ml) dried red chili flakes
2 tsp (10 ml) hoisin sauce
½ cup (125 ml) fresh orange juice
1½ lb (500 g) ripe papayas, peeled, seeded and cut into 3 x ½-inch (7.5 x 1.25 cm) strips
2 green onions, cut into 2-inch (5 cm) pieces
1 tbsp (15 ml) fresh lime juice
salt and freshly ground black pepper
Instructions
- In a medium bowl, mix together 1 tbsp (15 ml) soya sauce, sherry and ½ tsp (2 ml) cornstarch. Add chicken and toss well to coat. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add ginger, garlic and onion and stir-fry for 30 seconds. Add the marinated chicken and stir-fry for 5 minutes. Add red pepper and red chili flakes and continue stir-frying until chicken is cooked through and red peppers soften, about 3 minutes. Using a slotted spoon, transfer the chicken and peppers to a plate.
- Mix the remaining cornstarch, hoisin sauce and orange juice and add to skillet. Bring to a boil until slightly thickened, about 2 minutes. Return the chicken and peppers to the wok, along with the papaya and green onions, and stir-fry until hot, about 1 minute. Add lime juice and season. Transfer to a warm platter.