RASPBERRY AND LEMON CHAMPAGNE CAKE
Ingredients
Serves 12
3¾ cups (925 ml) all purpose flour
2 tbsp (30 ml) baking powder
1 tsp (5 ml) salt
2 tbsp (30 ml) lemon zest
2¼ cups (560 ml) granulated sugar
6 large eggs, lightly beaten
2¼ cups (560 ml) Champagne or sparkling white wine
1½ cups + 2 tbsp (405 ml) unsalted butter, melted
1 tbsp (15 ml) vanilla extract
2 x Swiss Buttercream
1 cup (250 ml) raspberry jam, divided
gel food colouring in 4 different colours
fresh raspberries, for garnish
SWISS BUTTERCREAM
1 cup (250 ml) egg whites, about 8 eggs
2½ cups (625 ml) granulated sugar
2 tsp (10 ml) vanilla extract
2 cups (500 ml) unsalted butter, cubed and at room temperature
pinch salt
Instructions
- Preheat oven to 325 F (160 C). Lightly grease two 8-in (1.2 L) round cake pans with oil or butter and line bottom of each with a circle of parchment paper.
- In a large bowl, whisk together flour, baking powder and salt.
- In another bowl, using fingers, rub together lemon zest and sugar until well incorporated.
- In a third bowl, whisk together eggs, Champagne, butter and vanilla extract. Add lemon sugar and stir to combine. Pour over flour mixture and whisk together until smooth. Divide batter evenly among prepared cake tins and bake until a wooden skewer inserted in center of each comes out clean, about 80 minutes. Allow cakes to cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
- Meanwhile, make one recipe of Swiss Buttercream (recipe follows).
- When cakes have cooled, cut each in half horizontally to make four layers. Set aside nicest layer for top of cake. Place one layer on a cake board or platter and spread ⅓ of raspberry jam over it. Pipe or spread about 1 cup (250 ml) buttercream over jam. Repeat layering cake, jam and buttercream two more times. Position top cake layer and adjust as needed to ensure it is straight. Thinly spread remaining buttercream over entire cake to create a crumb coat. Refrigerate for at least 30 minutes.
- Meanwhile, make another recipe of Swiss Buttercream. Divide buttercream into five bowls. Tint 4 of the bowls of buttercream using gel food colouring to creating a gradual colour transition, leaving one the natural colour.
- Place cake on a turntable before starting to decorate. Take a large dollop of the lightest colour buttercream and place on top of cake. Smooth out with a small offset spatula, allowing some to hang over edge of cake.
- Place darkest colour in a piping bag fitted with a large, plain round tip. Starting at the bottom of cake, pipe a ring of buttercream around cake. Add next colour to piping bag and pipe another ring or two around cake. Continue layering buttercream, in gradually lightening shades, into piping bag and piping around cake until top of cake is reached. If buttercream become too streaky with different colours, feel free to use a clean piping bag between colours. Don’t worry about this step being perfect, simply aim to get an even amount of buttercream on all sides of cake.
- Once cake is covered in bands of coloured buttercream, begin smoothing out. Start by holding a large offset spatula perpendicular to turntable. Rotate turntable holding spatula still just against buttercream to create an even coating. Make sure to completely clean your spatula every time turntable stops rotating. Take knife and continue to smooth out buttercream. Place knife lightly on cake with bottom edge touching turntable. As before, move turntable, not knife, rotating cake. Again, clean knife each time turntable stops rotating. If there are any holes or blemishes, carefully fix with some buttercream in corresponding colour. Smooth out top edge of cake with a small offset spatula and refrigerate cake for 30 minutes.
- When ready to serve, transfer cake to a platter or cake stand and allow to reach room temperature, at least 1 hour. Garnish with fresh raspberries, if desired, and serve.
- To make SWISS BUTTERCREAM: In a large, heatproof bowl, whisk together egg whites and sugar. Place bowl over a saucepan of simmering water, making sure base of bowl does not touch water. Continue to whisk until mixture registers 160 F (70 C) on an instant-read thermometer or until sugar dissolves. Immediately pour into bowl of a stand mixer fitted with whisk attachment and beat until a glossy meringue forms that holds stiff peaks and is at room temperature, about 10 minutes.
- Beat in vanilla extract until well incorporated. With mixer running at medium speed, add butter one cube at a time, beating well after each addition. Once all butter has been incorporated, beat in salt. Buttercream should be thick, creamy and smooth. If not, place an ice bath under bowl of stand mixer while running.
- Use buttercream immediately or refrigerate for up to 1 week in an airtight container. To use refrigerated buttercream, allow to reach room temperature before beating until smooth and spreadable. For best flavour and consistency, buttercream is best eaten at room temperature.
Drink Pairings
RASPBERRY CAMPARI FROZEN YOGURT CAKE
Ingredients
Serves 8 to 10
RASPBERRY CAMPARI FROZEN YOGURT FILLING:
3¾ cups (925 ml) fresh or thawed frozen raspberries
3 cups (750 ml) full fat plain yogurt
1½ cups (375 ml) granulated sugar
2 oz (60 ml) Campari
1 tsp (5 ml) orange zest
1½ tbsp (22 ml) orange juice
¼ tsp (1 ml) salt
CRUST:
¾ cup (175 ml) vanilla wafer crumbs
½ cup (125 ml) unsalted butter, melted
WHITE CHOCOLATE CRUNCH TOPPING:
¾ cup (175 ml) chopped white chocolate, about 5 ½ oz (125-150 g)
2 tsp (10 ml) vegetable shortening
1 cup (250 ml) corn flakes
1 cup (250 ml) puffed rice cereal
1 cup (250 ml) raspberries, for garnish
white chocolate curls, for garnish
Instructions
- To make FROZEN YOGURT: Combine raspberries, yogurt, sugar and Campari in a blender and purée on high speed until smooth. Pour through a fine-meshed sieve into a large mixing bowl, pressing on purée with a ladle or rubber spatula to strain out raspberry seeds. Stir in orange zest, juice and salt. Chill in refrigerator at least 3 hours.
- Meanwhile, line a 12 x 4 x 3-in (30 x 10 x 8 cm) loaf pan with plastic wrap allowing for at least 2-in (5 cm) of overhang on all sides.
- To make CRUST: Stir together wafer crumbs and butter until well combined. Set aside.
- Transfer chilled raspberry yogurt mixture to ice cream machine and churn according to manufacturer’s instructions. Transfer frozen mixture to prepared pan, smooth the top and freeze for 1 hour. Press crust crumbs evenly over top of frozen yogurt and fold over plastic wrap overhang to cover and seal. Freeze until frozen yogurt is firm, at least 5 hours, preferably overnight.
- Meanwhile, make TOPPING: Line a large baking sheet with parchment paper and set aside. Place chocolate and shortening in a medium-sized, heatproof bowl. Warm 1-in (2.5 cm) of water in a medium-sized saucepan and bring to a simmer over medium heat. Rest heat-proof bowl on lip of saucepan and, stirring constantly with a rubber spatula, completely melt chocolate and shortening.
- Remove bowl from heat and stir in corn flakes and puffed rice until evenly coated with chocolate mixture. Spread coated cereal onto paper-lined baking sheet and refrigerate until chocolate has hardened, about 1 hour. Once firm, break coated cereal into bite-sized pieces and set aside or refrigerate until ready to use.
- To serve, unmould frozen yogurt cake onto a serving platter and peel off plastic. Garnish with white chocolate crunch topping, whole raspberries and white chocolate curls. Slice and serve frozen.
Drink Pairings
STEAK AND SCALLOPS WITH CHAMPAGNE VANILLA SAUCE
Ingredients
Serves 4
STEAK AND SCALLOPS:
4 beef tenderloin steaks, each about 6 oz (180 g)
salt and black pepper, to taste
2 tbsp (30 ml) grapeseed oil, divided
12 large sea scallops
CHAMPAGNE VANILLA SAUCE:
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) unsalted butter
3 tbsp (45 ml) finely diced shallot
1 cup (250 ml) champagne
½ vanilla bean, split in half
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) potato starch
2 tbsp (30 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh tarragon
crushed pink peppercorns, for garnish
Instructions
- Let steaks sit at room temperature for 20 minutes. Season generously with salt and pepper.
- Preheat 1 tbsp (15 ml) grapeseed oil in large frying pan or cast iron skillet over medium-high heat. Add steaks and cook turning once until medium rare, about 4 to 5 minutes per side, or until desired doneness. Transfer to plate, cover lightly with foil and set aside while cooking scallops.
- Wipe out frying pan, add ½ tbsp (7 ml) grapeseed oil and return to mediumhigh heat. Season scallops with salt and pepper. Add half the scallops to pan and cook turning once until opaque and cooked through, about 1 to 2 minutes per side. Transfer to a plate. Add remaining ½ tbsp (7 ml) grapeseed oil to pan and repeat cooking process with remaining scallops.
- To make CHAMPAGNE VANILLA SAUCE: Wipe out frying pan again before warming olive oil and butter over medium heat. Add shallots along with a pinch of salt and cook until soft and translucent, about 2 minutes. Add champagne and vanilla bean, bring sauce to a simmer and cook for 2 minutes. Meanwhile, whisk together lemon juice and potato starch. Add to champagne mixture in frying pan and whisk constantly until slightly thickened, about 1 minute. Remove sauce from heat, remove vanilla bean and stir in parsley and tarragon.
- To finish, slice each steak thinly before dividing among serving plates. Arrange 3 scallops around or over top of steak and drizzle with warm Champagne Vanilla Sauce. Garnish with crushed pink peppercorns and serve with your favourite seasonal vegetables alongside.
Drink Pairings
SPICY FRIED PEACH HAND-HELD PIES
Ingredients
Serves 8
PASTRY:
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2 ml) salt
4 tbsp (60 ml) shortening
4 tbsp (60 ml) cold unsalted butter
½ cup (125 ml) cold buttermilk
1 egg, whisked, to finish
canola oil, for frying, to finish
FILLING:
3 or 4 large firm, fresh peaches, peeled, pitted and chopped
¼ cup (60 ml) packed light brown sugar
1 tsp (5 ml) fresh lemon juice
½ tsp (2 ml) ground allspice
⅛ tsp (0.5 ml) salt
2 tbsp (30 ml) hot red pepper jelly
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) cornstarch
3 tbsp (45 ml) finely minced candied ginger
TOPPING:
½ cup (125 ml) granulated sugar
2 tsp (10 ml) cinnamon
Instructions
- To make PASTRY: In a food processor with a metal blade, combine flour, baking powder and salt. Whirl to blend. Add shortening and butter and pulse just until coarse crumbs. Gradually whirl in just enough buttermilk until dough holds together. Do not over-process. Turn pastry out onto a clean work surface and gather it together. Flatten slightly into a large disk. Tightly seal in plastic wrap and refrigerate for 2 hours or preferably overnight. Can be refrigerated for several days.
- To make FILLING: In a large bowl combine peaches, brown sugar, lemon juice, allspice and salt. Toss to mix and let sit for about 30 minutes. Place peach mixture into a colander and drain liquid into a small saucepan. Reserve peaches. Add pepper jelly and butter to liquid. Cook over medium-low heat until reduced to 2 tbsp (30 ml). Remove and cool for about 10 minutes. In a bowl, toss reserved peaches with cornstarch. Depending on their ripeness you may need to add a little more cornstarch. Drizzle reduced cooled liquid over peaches along with candied ginger and gently toss together. Set aside.
- To make pies, on a lightly floured surface, using a floured rolling pin, roll dough about ⅛-in (3 mm) thick. It should be large enough to cut out 8 circles to about 7-in (18 cm) in diameter. Loosen dough a few times dusting a little more flour underneath so dough doesn’t stick. Cut out as many circles as you can and if necessary, gather up scraps and reroll once.
- Spoon about 2 to 3 tbsp (30 to 45 ml) cooled peach mixture onto one half of dough round, leaving at least ½-in (1.25 cm) rim. Brush outer edges with whisked egg. Fold dough over and seal with fingers or tines of a fork. Remove to a baking sheet and repeat with remaining dough and filling. Cover and refrigerate up to 1 hour or overnight.
- To fry, fill a 10 x 2-in (25 x 5 cm) Dutch oven or deep fryer with canola oil about 2-in (5 cm) deep. Heat to 375 F (190 C). Place a wire rack over a baking sheet lined with paper towel. Poke top of each pie a couple of times with a fork so steam can escape when frying.
- To make TOPPING: Mix sugar and cinnamon in a large shallow bowl.
- Gently place pies, 1 or 2 at a time, into hot oil and fry until golden brown, about 2 to 4 minutes per side. Remove from hot oil, using a slotted spoon. Place on wire rack to drain briefly and then gently toss with sugar and cinnamon mixture.
- Repeat with remaining pies. Pies are best eaten same day.
Drink Pairings
SHRIMP-STUFFED FILLET OF SOLE
Ingredients
Serves 4
1 lb (500 g) unpeeled raw shrimp, size 21/25
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) olive oil
½ cup (125 ml) minced yellow onion
¼ cup (60 ml) minced celery
¼ cup (60 ml) minced red bell pepper
1 tbsp (15 ml) minced garlic
1 tsp (5 ml) cayenne pepper
1 tsp (5 ml) salt
2 tbsp (30 ml) finely chopped flat leaf parsley, plus extra for garnish
¼ cup (60 ml) fine dry bread crumbs
4 x ¼ lb (125 g) sole fillets
salt and freshly ground black pepper, to taste
12 lemon slices, divided
SAUCE:
2 tbsp (30 ml) butter
reserved shrimp shells
3 tbsp (45 ml) minced shallots
1 tbsp (15 ml) minced garlic
¼ cup (60 ml) dry white wine
1 cup (250 ml) chicken stock
1 cup (250 ml) whipping cream
2 tsp (10 ml) Worcestershire sauce
1 bay leaf
¼ cup (60 ml) cold, unsalted butter
1 tsp (5 ml) chili sauce
Instructions
- Position rack in middle position and preheat oven to 350 F (180 C). Line shallow baking dish with parchment paper, just large enough to hold 4 rolled sole fillets. Set aside.
- Peel shrimp and reserve shells for sauce. Roughly chop shrimp and set aside.
- In a medium-sized frying pan, melt butter over medium-high heat. Add olive oil, when hot add onion, celery and bell pepper. Cook, stirring until softened, 2 to 3 minutes. Add shrimp, garlic, cayenne pepper and salt and cook, stirring, for 1 minute. Remove from heat and add parsley. Set aside until cooled, then add bread crumbs and stir to combine.
- Season fish with salt and black pepper. Divide shrimp stuffing evenly among centre of fillets and roll over stuffing so it is enclosed. Top with half the lemon slices. Place side by side in baking dish and bake until fish is just cooked through and lightly golden on top, 25 to 30 minutes.
- While fish is cooking, prepare SAUCE: Melt butter in medium-sized saucepan over medium-high heat. Add reserved shrimp shells and cook, stirring frequently, until shells are lightly golden, 4 to 6 minutes. Add shallots and garlic and cook, stirring for 1 minute. Add white wine and cook until almost evaporated, 1 minute. Add stock, cream, Worcestershire sauce and bay leaf and reduce heat to medium-low. Cook, stirring occasionally until liquid is reduced enough to coat the back of a spoon, about 8 minutes. Strain sauce through a finemeshed sieve, pressing on shells to release as much liquid as possible. Return sauce to saucepan, taste and adjust seasonings as preferred and keep warm until serving.
- When fish is ready, remove from oven and transfer to serving plates. Remove sauce from heat, whisk in cold, unsalted butter and chili sauce and spoon sauce over fish. Garnish with fresh parsley and remaining lemon slices and serve.
Drink Pairings
SLOW-BAKED SALMON WITH SPINACH FLORENTINE AND TOMATO SALSA
Ingredients
Serves 4
TOMATO, LEMON AND CAPER SALSA:
3 large, firm, ripe tomatoes
¼ cup (60 ml) finely minced cilantro
2 tbsp (30 ml) finely minced red onion
2 tbsp (30 ml) extra-virgin olive oil
1 garlic clove, minced
1 lemon, juice only
2 tsp (10 ml) capers, rinsed and drained
freshly ground black pepper, to taste
SALMON:
4 x 6 oz (140 g) salmon fillets, skin on, about 1-in (2.5 cm) thick
1 tbsp (15 ml) Shiro Miso
1 tbsp (15 ml) olive oil
2 tsp (10 ml) fresh lemon juice
½ tsp (2 ml) chopped fresh thyme leaves
1 cup (250 ml) cannellini beans, drained and warmed
green onion, for garnish
LIGHT SPINACH FLORENTINE:
2 tbsp (30 ml) olive oil
2 garlic cloves, minced
1½ lbs (750 g) baby spinach, rinsed and drained
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground black pepper
2 to 3 tbsp (30 to 45 ml) whipping cream
1 lemon, zest only
Instructions
- To make SALSA: Finely chop tomatoes and drain briefly in a colander. Should measure about 1½ cups (375 ml). Place in bowl and add remaining ingredients. Gently fold together until evenly distributed. Cover and refrigerate until ready to serve.
- To bake SALMON: Preheat oven to 275 F (140 C). Line baking sheet with parchment paper.
- In a bowl, combine Shiro Miso, olive oil, lemon juice and thyme to blend. Brush over salmon fillets. Place salmon on prepared baking sheet and bake in preheated oven for 15 to 18 minutes or until almost opaque in centre.
- Five minutes before salmon is baked, heat cannellini beans and keep warm.
- Prepare LIGHT SPINACH FLORENTINE: Heat olive oil in large, heavy saucepan. Add garlic and sauté over medium heat for about 1 minute. Do not brown.
- Add spinach, salt and pepper then toss with garlic and oil. Cover and cook for 2 minutes. Remove lid and turn heat to high. Cook for 1 more minute to fully wilt spinach. Drain and stir in cream and lemon zest.
- To serve, divide Florentine among serving plates and scatter each with cannellini beans.
- Top with a portion of salmon fillet and spoon Tomato, Lemon and Caper Salsa over top. Garnish with green onion.
Drink Pairings
SEARED DUCK BREAST WITH SPICED POMEGRANATE SAUCE AND RELISH
Ingredients
Serves 4
POMEGRANATE RELISH
½ small red onion, finely chopped
1½ cups (375 ml) pomegranate seeds
¼ cup (60 ml) extra-virgin olive oil
1½ tsp (7 ml) freshly grated lime zest
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) sherry or red wine vinegar
½ cup (125 ml) coarsely chopped fresh mint
½ cup (125 ml) coarsely chopped fresh cilantro
salt and freshly ground b lack pepper
DUCK
2 tbsp (30 ml) granulated sugar
¼ cup (60 ml) water
1 cup (250 ml) fresh pomegranate juice
1 cup (250 ml) chicken stock
1 small cinnamon stick
2 whole cloves
1 pinch ground cumin
1 tsp (5 ml) adobo sauce, from canned chipotle chilies (optional)
1 tsp (5 ml) balsamic vinegar
kosher salt and freshly ground black pepper
4 x 6 oz (180 g) boneless duck breasts
Instructions
- To make Pomegranate Relish, in a small bowl, mix together all ingredients. Stir to blend. Season with salt and pepper, to taste. Cover and chill for up to 1 hour before serving.
- To make Duck with sauce, in a heavybottomed, medium saucepan, mix together sugar and water over medium heat, stirring until sugar dissolves. Increase heat and swirl saucepan until mixture caramelizes to a deep amber colour. Carefully add pomegranate juice, chicken stock, cinnamon stick, cloves, cumin, adobo sauce (if using) and balsamic. Boil until sauce is reduced to about 1 cup (250 ml), about 20 to 25 minutes. Remove cinnamon stick and cloves. Season with salt and pepper. Cover and set aside until ready to use. Rewarm over low heat before serving.
- Preheat oven to 400 F (200 C).
- Score skin of duck without cutting into flesh, with 4 to 5 cuts on the bias in 1 direction and repeating in opposite direction, making a diamond pattern. Season both sides of breasts with salt and black pepper.
- Heat 2 large ovenproof frying pans over medium-high heat. When hot, add 2 duck breasts skin-side down to each pan. Cook until duck skin is crisp and deep brown, about 7 to 8 minutes. Turn each breast over and cook another minute. Pour off excess fat (reserving for another use). Transfer pans to oven and roast until cooked medium-rare, about 5 minutes.
- Transfer to cutting board and allow to rest, 5 minutes. Thinly slice crosswise on slight diagonal and arrange on plates. Spoon sauce over top and garnish with Pomegranate Relish.
Drink Pairings
SALT-BAKED PRAWNS
Ingredients
Serves 4 to 6
2 lbs (1 kg) large prawns, about 20 to 25 pieces, in shells
2 green onions, finely minced
3 tbsp (45 ml) Chinese rice wine (Shaoxing) or dry sherry
2 tbsp (30 ml) minced garlic
2 tbsp (30 ml) minced ginger
2 tbsp (30 ml) minced red or green chilies
3 lbs (1.5 kg) coarse rock salt
Instructions
- Preheat oven to 475 F (240 C). With scissors or a small, sharp knife, cut through the shell of each shrimp along the centre of the back and make a slit about ½-in (1 cm) deep into the flesh. Remove the vein, if present, and rinse and drain prawns.
- In a bowl, mix shrimp, green onions, rice wine, ginger and chilies. Rub some of the marinade into the slits of the prawns. Cover and chill for at least 30 minutes or up to an hour.
- In a shallow baking dish, add half the salt and place in oven. Heat for 12 to 15 minutes, or until the salt is very hot. Carefully remove pan from oven and set prawns in a single layer on salt. Cover with remaining, cool salt mixture. Return to oven and bake 10 minutes more, or until prawns are cooked through. Remove from salt and transfer to a platter.
- Or, to bake on stove top, place salt in an old wok or clay pot. Cover with lid and heat until salt is very hot, about 10 to 15 minutes. Remove lid and bury shrimp in hot salt. Replace lid and cook for about 1 minute, or to desired doneness. Serve as above.
Drink Pairings
RAGOUT DE BOULETTES ET DE PATTES DE COCHON (MEATBALL STEW WITH PORK HOCKS)
Ingredients
Serves 6 to 8
PORK HOCKS:
1 tbsp (15 ml) olive oil
4 medium onions, peeled and halved
1 head garlic, peeled
4 fresh pork hocks halved with the skin on, 7½ lbs (3.5 kg)
1 tsp (5 ml) juniper berries
4 to 5 sprigs thyme
1 large sprig rosemary
4 whole cloves
4 bay leaves
2 cinnamon sticks
MEATBALLS:
2 shallots, finely minced
1 large garlic clove, minced
1 large egg, beaten
2 lbs (1 kg) lean ground pork
¼ cup (60 ml) fine breadcrumbs
1 tbsp (15 ml) Dijon mustard
GRAVY AND STEW:
¾ cup (175 ml) all-purpose flour
3 tbsp (45 ml) reserved pork fat or olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 carrots, peeled and finely diced
1 stalk celery, finely chopped
4 cups (1 L) reserved pork hock broth
4 cups (1 L) beef broth
Instructions
- To make PORK HOCKS: Heat a large stockpot over medium heat. Add olive oil and brown cut sides of the onions for about 5 minutes. Add garlic, pork hocks, spices and herbs.
- Add enough water just to cover and bring to a boil. Skim and allow to simmer 2½ to 3 hours or until the meat is fork tender. During cooking add more water to keep the hocks covered. Use a slotted spoon to remove the hocks. Place in a large dish and cool. Degrease the broth, reserving 3 tbsp (45 ml) of fat, discard remaining fat. Strain broth through a sieve, discarding aromatics. There should be at least 4 to 6 cups (1 to 1.5 L) broth set aside for the gravy.
- When hocks are cool enough to handle, debone and separate the meat (keeping as many large chunks as possible) from the skin, discarding the skin.
- To make MEATBALLS: Preheat oven to 400 F (200 C). Line two baking sheets with parchment paper. In a bowl, add all ingredients. Mix thoroughly with hands until well combined. Form meatballs with lightly oiled hands and spread on baking sheets, about 7 dozen meatballs. Bake until cooked about 15 minutes, turning over halfway through. Remove and cool.
- To make GRAVY AND STEW: Heat a saucepan over medium heat. Add flour and stir continuously until toasted and golden brown. Remove from heat and immediately transfer to a bowl to cool.
- In a large saucepan, heat pork fat over medium heat. Add onion, garlic, carrot and celery and sauté until soft. Add broths, bring to a boil and simmer for 5 minutes. Slowly whisk in toasted flour and stir constantly until smooth. Lower heat to simmer 5 minutes. Strain gravy through a sieve to make a refined sauce or keep as is with the vegetables. Add meatballs and reserved pork meat. Continue to cook 10 minutes to heat through. Serve with mashed or steamed potatoes.
Drink Pairings
SHAVED BEEF CROSTINIS WITH CARAMELIZED ONION AND HORSERADISH
Ingredients
Serves 16
CROSTINIS
1 sourdough or whole grain baguette, cut into 16 x ¼-in (0.5 cm) slices
3 tbsp (45 ml) olive oil, plus extra if needed
salt and freshly ground black pepper
CARAMELIZED RED ONIONS
2 tbsp (30 ml) olive oil
2 large red onions, peeled, halved and thinly sliced
1 large garlic clove, smashed and minced
1 tbsp (15 ml) brown sugar, plus extra if needed
2 tbsp (30 ml) balsamic vinegar
HORSERADISH CREAM
½ cup (125 ml) crème fraîche
2 tbsp (30 ml) creamed horseradish
2 tsp (10 ml) minced fresh tarragon
½ tsp (2 ml) Dijon mustard
BEEF TENDERLOIN
2 lbs (1 kg) centre-cut piece of beef tenderloin, well trimmed
3 tbsp (45 ml) olive oil, divided
salt and freshly ground black pepper
16 pieces of fresh tarragon, for garnish
Instructions
- For Crostinis, preheat oven to 350 F (180 C). Arrange baguette slices on baking sheet in a single layer. Brush lightly with olive oil and season with salt and pepper. Bake until crisp and golden on both sides, about 15 minutes. Remove, cool to room temperature and store in airtight container until ready to use. Store up to 5 days.
- To make Caramelized Red Onions, heat oil in a large, heavy-bottomed frying pan over medium heat. Add onions and garlic and sauté, stirring often, until they begin to soften, about 5 minutes. Add sugar and vinegar and continue to sauté, stirring occasionally, until lightly golden and caramelized, about 25 to 35 minutes. Remove to a small bowl and cool. Cover and refrigerate until ready to use. Refrigerate for up to a week.
- To make Horseradish Cream, in a bowl, combine all ingredients. Whisk together until smooth and creamy. Transfer to a squeeze tube with a large nib and refrigerate until ready to use. Use within a couple of days.
- Remove Beef Tenderloin from refrigerator and rest at room temperature. Place oven rack in centre of oven and preheat oven to 425 F (220 C). Rub beef with 1 tbsp (15 ml) oil and generously season with salt and freshly ground black pepper. Heat 2 tbsp (30 ml) olive oil in a large, ovenproof frying pan until it almost begins to smoke. Carefully place beef in pan and sear about 3 to 4 minutes per side.
- Transfer frying pan with beef to oven and roast, turning beef occasionally with tongs, until an instant-read thermometer inserted into centre of beef registers 125 F (52 C), for very rare to rare, about 20 minutes. For medium rare, roast until beef reads 130 F (54 C), about 5 minutes longer. Remove from oven, place beef on a board and cool to room temperature. Tightly wrap beef with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
- To serve, take beef from refrigerator and remove wrap. Place beef on a cutting board and shave crosswise into very thin ⅛-in (0.25 cm) slices. Arrange crostini on a serving tray. Top each with a generous dollop of Horseradish Cream, then Caramelized Red Onions. Place a couple pieces of beef on top of each and garnish with fresh tarragon.