SPARKLING WINE AND MELON SORBET
Ingredients
Serves 6
1½ cups (375 ml) sweet sparkling wine or Prosecco
1 cup (250 ml) granulated sugar
1 tbsp (15 ml) light corn syrup
½ medium cantaloupe, small watermelon or honeydew melon, seeded, skinned and cut into chunks
1 tbsp (15 ml) fresh lemon juice
Instructions
- In a medium-sized saucepan over medium-high heat, bring sparkling wine, sugar and corn syrup to a boil. Reduce heat to medium and, stirring often, cook mixture for 4 minutes, making sure sugar has dissolved before removing from heat and setting aside to cool to room temperature.
- Meanwhile, in a blender, purée melon of choice and lemon juice together until smooth. Measure out 1¾ cups (425 ml) purée and reserve any remaining purée for another use.
- In a bowl, whisk together champagne mixture with melon purée until well combined. Pour mixture into a resealable freezer bag and freeze until frozen, about 8 hours or preferably overnight.
- Break up frozen mixture and pulse in a food processor fitted with steel blade attachment until smooth. Transfer to an airtight container and freeze at least 2 to 3 hours before serving. Sorbet may be kept frozen for up to 5 days. Serve in a champagne glass with a fresh pouring of sparkling wine or Prosecco.
Drink Pairings
SPINACH AND RICOTTA GNOCCHI
Ingredients
Serves 6
1 x 1 lb (500 g) package frozen chopped baby spinach, thawed
3 tbsp (45 ml) chopped fresh chives
1½ cups (375 ml) ricotta cheese
½ cup (125 ml) finely grated Romano cheese, plus extra for garnish
1 tbsp (15 ml) lemon zest
1¼ cup (300 ml) all-purpose flour, plus extra for dusting
2 large eggs
½ tsp (2 ml) salt, plus extra
5 heirloom tomatoes, sliced
1 cup (250 ml) halved cherry tomatoes
fresh basil, for garnish
salt and freshly ground black pepper, to taste
extra-virgin olive oil, for garnish
Instructions
- Squeeze any excess moisture from spinach and coarsely chop before adding to a large bowl along with chives, ricotta, Romano cheese, lemon zest, flour, eggs and salt. Mix well with hands to form a soft dough. Tip dough out onto a lightly floured work surface and divide into roughly 2 equal pieces. Roll each piece into a long rope, about 16-in (40 cm) long, before cutting into 1-in (2.5 cm) pieces. Transfer to a lightly floured baking tray and lightly dust with extra flour. Refrigerate gnocchi until ready to cook.
- Bring a large saucepan of salted water to boil over high heat. Cook gnocchi in batches for about 5 minutes or until they float.
- Divide tomatoes and gnocchi among serving plates, top with basil and salt and pepper. Garnish with a drizzle of olive oil and sprinkle with Romano cheese.
Drink Pairings
ROASTED GRAPE AND OLIVE TARTS
Ingredients
Serves about 30 rectangles
2 cups (500 ml) ricotta cheese
1 large egg
2 tsp (10 ml) lemon zest
1 tbsp (15 ml) chopped fresh rosemary, divided
½ tsp (2 ml) salt
1 pinch crushed red pepper flakes
all-purpose flour, for dusting
2 x 14 oz (397 g) boxes puff pastry, thawed per package directions
2 tbsp (30 ml) olive oil
2 cups (500 ml) each red grapes and mixed pitted olives
freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper and set aside.
- In a medium-sized bowl, stir together ricotta, egg, lemon zest, 1 tsp (5 ml) rosemary, salt and a good pinch of red pepper flakes. Transfer to a pastry bag fitted with a 1⁄4-in (0.5 cm) round pastry tip. Refrigerate until ready to use.
- Lightly dust work surface with flour .Roll out 1 pastry into a slightly larger 10 x 12-in (25 x 30 cm) rectangle and trim sides to meet dimensions. Cut into fifteen 2 x 4-in (5 x 10 cm) rectangles. Transfer to 1 prepared baking sheet, leaving about 1⁄2-in (1 cm) between each. Freeze for 20 minutes. Repeat rolling, cutting and freezing with remaining pastry.
- Working with 1 baking sheet at a time, score a 1⁄4-in (0.5 cm) border around each rectangle. Prick inside border with fork several times. Pipe half ricotta mixture among puff pastry rectangles, keeping inside border. Bake in preheated oven until pastry is golden brown and puffed, 15 to 18 minutes. Remove rectangles to a wire rack to cool. Repeat step with remaining tray of chilled puff pastry.
- In an 8x8-in (20x20cm) baking dish or cake pan, stir together olive oil, grapes, olives, remaining 2 tsp (10 ml) rosemary, 1⁄4 tsp (1 ml) salt and a good pinch of pepper. Roast in oven, stirring a few times during cooking, until grapes have burst and are wrinkly, 35 to 45 minutes.
- To assemble, divide warm grape and olive mixture over top of ricotta rectangles. Transfer to a serving platter and drizzle with any juices remaining in roasted grape and olive baking dish. Serve immediately.
Drink Pairings
STEELHEAD TROUT WITH CANNELLINI, POTATO MASH AND FENNEL SALAD
Ingredients
Serves 4
2 russet potatoes, peeled and cut into large dice
2 large garlic cloves, chopped and divided
2 small fennel bulbs
3 tbsp (45 ml) lemon juice, divided
2 tbsp (30 ml) olive oil, plus extra for drizzling
1 large shallot, peeled and minced
1 x 14 oz (398 ml) can cannellini beans, rinsed and drained
1 cup (250 ml) chicken stock
3 tsp (15 ml) lemon zest, divided
2 tbsp (30 ml) chopped flat-leaf parsley, divided
salt and freshly ground black pepper
4 x 4 oz (125 g) steelhead trout fillets, skin on
1 tbsp (15 ml) salted capers, rinsed and drained
Instructions
- Preheat oven to 400 F (200 C). Line a small baking sheet with parchment paper. Set aside.
- Add potatoes and 1 garlic clove to medium saucepan filled with lightly salted boiling water. Gently boil, uncovered, until potatoes and garlic are fork-tender, about 10 minutes.
- Meanwhile, trim fronds from fennel bulbs, chop fronds and reserve. Thinly shave fennel bulb using a mandoline and place in bowl filled with cold water and 1 tbsp (15 ml) of the lemon juice. Set aside.
- When potatoes are fork-tender, drain, reserving liquid. Using a hand masher, coarsely mash potatoes and garlic adding a little of the reserved water to make it somewhat smooth but still holding shape. Set aside.
- In a frying pan, heat 2 tbsp (30 ml) olive oil. Add remaining garlic clove to hot oil along with shallot. Sauté over low heat until soft, about 2 minutes. Add cannellini beans along with chicken stock. Gently cook with lid slightly ajar, stirring occasionally, until stock is reduced by half. Fold in mashed potatoes along with 1 tsp (5 ml) lemon zest and 1 tbsp (15 ml) lemon juice. Gently mash just until chunky. Add 1 tbsp (15 ml) chopped parsley, salt and pepper to taste. Cover to keep warm.
- Place trout, skin-side down, on prepared baking sheet. Drizzle with a little olive oil to lightly coat. Rub with 1 tsp (5 ml) lemon zest and bake in preheated oven for 5 minutes or just until fish is cooked on the outside and still a little rare on inside. Remove and let rest.
- Thoroughly drain fennel, shaking in a sieve to remove as much water as possible. Return to bowl along with capers, remaining 1 tbsp (15 ml) chopped parsley and chopped fronds. Drizzle with a little olive oil, remaining 1 tsp (5 ml) lemon zest and 1 tbsp (15 ml) juice. Season with salt and pepper to taste.
- To serve, place a generous scoop of potatoes in a serving bowl. Top with trout fillet and tuck a generous portion of fennel salad alongside.
Drink Pairings
RASPBERRY YOGURT POPS
Ingredients
Serves 10 Ice Pops
3 cups (750 ml) fresh raspberries
½ cup (125 ml) granulated sugar
1 tsp (5 ml) lemon juice
pinch of kosher salt
2 cups (500 ml) plain Greek yogurt
¾ cup (175 ml) milk
½ cup (125 ml) liquid honey
1 tsp (5 ml) lemon zest
10 popsicle sticks
Instructions
- Mix raspberries, sugar, lemon juice and salt in a medium-sized, heavy-bottomed saucepan. Bring to a gentle boil over high heat, stirring occasionally. Reduce heat to medium and cook, uncovered, for 5 minutes.
- Strain juice from saucepan into a small saucepan, reserving raspberry pulp. Cook juice over medium heat, stirring constantly, until reduced to a syrupy consistency, about 10 to 15 minutes. Once reduced, add to berry pulp and stir together to blend. Bring to room temperature and refrigerate until cold.
- In a mixing bowl, combine yogurt, milk, honey and lemon zest and stir until combined. Spoon yogurt mixture and berry pulp in alternate layers into ice pop moulds. Insert sticks and freeze until firm, about 3 hours or preferably overnight.
Drink Pairings
SOBA NOODLE SOUP WITH SMOKED TOFU AND SHIITAKES
Ingredients
Serves 4
2 thick slices peeled ginger root
8 x 8-in (20 x 20 cm) sheet kombu
8 dried shiitake mushrooms
8 cups (2 L) boiling water
½ cup (125 ml) white miso
2 limes, juice only
4 tbsp (60 ml) tamari soy sauce, divided
300 g (10 oz) block smoked tofu, cut into ½-in (1.25 cm) cubes
3 tbsp (45 ml) sesame oil, divided, plus extra
2 to 4 tsp (10 to 20 ml) Sriracha sauce, to taste
300 g (10 oz) pkg buckwheat soba noodles, cooked
1 small bunch kale, stems removed, leaves slivered
4 green onions, trimmed, thinly sliced
1 tbsp (15 ml) toasted sesame seeds
togarishi spice, to taste
pea shoots, for garnish (optional)
Instructions
- Add ginger, kombu and dried shiitakes to large saucepan of boiling water. Set aside, steep for 20 to 30 minutes, then carefully strain stock into a separate saucepan, leaving behind any grit in bottom of pan. Strain through filter, if desired.
- Remove ½ cup (125 ml) stock to a small bowl and stir in miso until smooth paste. Stir into saucepan containing stock. Gently heat to a low simmer. Add lime juice and 2 tbsp (30 ml) tamari to taste. Cover and keep warm.
- Preheat oven to 400 F (200 C). Place cubes of tofu in a baking dish and drizzle with 1 tbsp (15 ml) sesame oil. Drizzle with Sriracha, as preferred. Stir cubes gently to coat. Set aside.
- Place sliced fresh shiitakes in a large bowl and drizzle with remaining 2 tbsp (30 ml) each tamari and sesame oil. Toss to coat and spread on baking sheet lined with parchment. Place dish with tofu and sheet with shiitakes in preheated oven. Roast tofu, flipping a couple of times, until hot and crisp. Stir and toss shiitakes on sheet until tender and begin to shrink, about 10 minutes. Remove pans with tofu and mushrooms to cooling rack.
- Bring a large saucepan of water to boil. Add noodles and cook, stirring to prevent sticking. When noodles are tender but still firm and holding shape, about 3 to 4 minutes, drain and rinse under cool running water. If not using immediately, transfer to a bowl and toss with some sesame oil to prevent sticking.
- Stir kale into simmering stock just until it turns bright green, 1 to 2 minutes. Divide kale among heated serving bowls, top each with cooked noodles, then shiitakes and tofu. Ladle hot broth over top and sprinkle with green onions, sesame seeds and dashes of togarishi. Scatter with fresh pea shoots, if desired.
Drink Pairings
SPIKED BLACKBERRY-CITRUS PASTRIES
Ingredients
Serves 12
CRUST:
8 oz (125 g) plain cream cheese, at room temperature
1 cup (250 ml) unsalted butter, at room temperature
2 cups (500 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
½ tsp (2 ml) vanilla
1 egg, whisked
3 tbsp (45 ml) raw brown sugar
FILLING:
1 cup (250 ml) fresh blackberries
1 Granny Smith apple, peeled, cored and finely diced
¼ cup (60 ml) light brown sugar
1 tbsp (15 ml) cornstarch
zest from ½ orange
½ tsp (2 ml) cinnamon
2 pinches crushed red chili flakes
2 pinches salt
Instructions
- To make CRUST: In a food processor with metal blade, combine cream cheese and butter and pulse until smooth and creamy. Add flour, granulated sugar and vanilla and pulse until it starts to hold together. Turn out onto a clean work surface lightly dusted with flour. Pat into a rectangle and tightly seal in plastic wrap. Refrigerate at least 2 hours or preferably overnight.
- When ready to roll and bake, remove dough from refrigerator for 15 to 20 minutes. Preheat oven to 350 F (180 C). Position racks in bottom and top third of oven. Line a 2 baking sheets with parchment. Lightly dust a rolling pin and work surface with flour. Roll dough into a rectangle slightly larger than 12 x 16-in (30 x 40 cm). Loosen dough a few times, adding flour underneath so it doesn’t stick. Trim rectangle to 12 x 16-in (30 x 40 cm) and cut into eight 4-in (10 cm) squares. Brush edges of squares with whisked egg.
- In a large bowl, gently toss FILLING ingredients together to evenly mix. Divide equally among squares of dough, about 3 blackberries and some diced apples per square. Bring points of pastry together in a triangle shape, dampen edges and pinch edges to seal. Place on prepared baking sheets.
- Brush pastries with egg wash and sprinkle with raw brown sugar. Cut 1 or 2 steam holes in top of each with a paring knife. Bake pastries until golden brown and filling is bubbly, about 25 to 30 minutes. Alternate and swap baking sheet positions halfway through baking. Remove and let cool for a few minutes on sheets. Then with a thin spatula, remove pastries to a rack and cool completely.
Drink Pairings
SEARED HALLOUMI AND GRAPE SALAD
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil, divided
6 x ½-in (1.25 cm) slices halloumi cheese
½ red onion, sliced and separated into rings
2 large garlic cloves, thinly sliced
½ cup (125 ml) walnut pieces
½ cup (125 ml) seedless red and green grapes
½ tsp (2 ml) minced fresh rosemary
2 tsp (10 ml) aged balsamic vinegar
salt and freshly ground black pepper
Instructions
- Heat a large frying pan over mediumhigh heat. Add half the olive oil. Gently sear slices of halloumi, 3 at a time, until golden brown on both sides, about 1 to 2 minutes per side. Remove to 2 heated plates as they are done and cover to keep warm.
- Add remaining olive oil to pan. Add onion rings and garlic and sauté over medium-high heat just until it starts to soften and garlic turns pale golden, about 1 minute. Add walnuts, grapes and rosemary and stir-fry for 1 minute or until piping hot. Divide among warmed plates with seared halloumi and serve with a drizzle of balsamic and salt and pepper to taste.
Drink Pairings
SEAFOOD CIOPPINO WITH BRAISED FENNEL
Ingredients
Serves 4
1 tbsp (15 ml) olive oil
½ lb (250 g) fresh chorizo sausage, casings removed
1 large fennel bulb, coarsely diced, about 2 cups (500 ml)
1 medium onion, coarsely chopped
4 garlic cloves, coarsely chopped
½ tsp (2 ml) dried chili flakes
2 tbsp (30 ml) tomato paste
1 cup (250 ml) dry white wine
4 cups (1 L) chicken stock (or fish stock)
1 x 28 oz (796 ml) can plum tomatoes and juice, coarsely chopped
1 tbsp (15 ml) fish sauce (add if not using fish stock)
½ lb (250 g) firm white fish, like halibut or snapper
1 lb (500 g) mussels, rinsed and debearded if necessary
1 lb clams (500 g), rinsed
1 lb (500 g) large prawns, peeled and deveined
freshly ground black pepper, to taste
½ lemon
⅓ cup (75 ml) coarsely chopped flat-leaf parsley, for garnish
salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large heavy-bottomed casserole or Dutch oven over medium-high heat. Add chorizo and brown, breaking up sausage. Once browned, pour off excess fat. Add fennel and sauté, stirring occasionally, for about 3 minutes. Add onion, reduce heat to medium and sauté until both are tender, about 5 to 8 minutes. Add garlic and chili flakes and sauté 2 minutes, stirring until garlic starts to become golden.
- Add tomato paste and mix well. Turn heat to high, stirring constantly, until paste starts to darken, about 3 minutes more.
- Stir in white wine and cook until almost evaporated. Add stock, tomatoes and fish sauce, if using. Reduce heat and bring to a simmer.
- Add fish, simmer a few minutes, then add remaining seafood. Cook until shells have opened and prawns are cooked through.
- To serve, season to taste, squeeze lemon, and garnish with chopped parsley.
Drink Pairings
ROASTED RED PEPPER AND ALMOND SALSA WITH FAVA BEANS ON SOURDOUGH
Ingredients
Serves 4 open faced sandwiches
2 red bell peppers
1 tbsp (15 ml) olive oil, plus extra for garnish
4 garlic cloves, sliced
1 tbsp (15 ml) sherry vinegar
1 tsp (5 ml) liquid honey
⅓ cup (75 ml) blanched almonds
salt and freshly ground back pepper, to taste
4 slices sourdough bread, cut into ½-in (1.25 cm) slices and toasted
6 oz (180 g) soft goat’s cheese
½ cup (125 ml) fresh or frozen fava beans, blanched, tough outer skins removed
1½ tbsp (22 ml) finely chopped fresh chives
Instructions
- Preheat broiler.
- Place bell peppers on baking sheet and broil, turning occasionally, until soft and skin is charred on all sides, about 20 minutes. Transfer to bowl and cover bowl with plastic wrap, allowing peppers to steam. Set aside until peppers have cooled to room temperature. Peel skins off, remove stems and seeds and cut each pepper in half.
- In a small frying pan warm oil and garlic over medium heat until garlic turns golden. Remove from heat and transfer to food processor along with red pepper pieces, sherry vinegar, honey and blanched almonds. Process until a coarse paste forms. Season to taste with salt and pepper.
- Spread goat’s cheese on bread slices before topping with dollops of red pepper salsa and a sprinkle of fava beans. Season with salt and pepper before garnishing with chives and a drizzle of olive oil. Serve immediately.