MANGO, TAPIOCA AND COCONUT PUDDING
Ingredients
Serves 6
½ cup (125 ml) small pearl tapioca
2½ cups (625 ml) whole milk
½ vanilla bean, halved lengthwise, seeds scraped out
¼ tsp (1 ml) salt
1 14 oz (398 ml) can unsweetened coconut milk
2 large egg yolks
¼ cup (60 ml) sugar
3 cups (750 ml) peeled and ½-in (.5 cm) diced mango
1 tbsp (15 ml) fine-grated lime zest
3 tbsp (45 ml) fresh lime juice
Instructions
- In a large saucepan, mix together tapioca, milk, vanilla bean and seeds and salt. Heat over medium heat to simmer and cook, whisking occasionally, until the pearls are tender and translucent, about 20 minutes. Stir in coconut milk.
- In a bowl, whisk egg yolks with sugar. Slowly whisk in a steady stream with half of the warm tapioca mixture. Whisk well to mix and pour egg yolk mixture back into the remaining tapioca in saucepan. Cook over medium heat, stirring until thickened, about 5 minutes. Transfer to a bowl and let cool to room temperature, discarding vanilla bean.
- In a medium bowl, mix together mango, lime zest and juice. Transfer half of the mixture to a food processor and puree until smooth. Stir the puree into diced mango.
- Divide half of the fruit into 6 serving glasses, top with the tapioca pudding, then top with the remaining mango mixture. Cover the puddings with plastic wrap and refrigerate for about 2 hours, or until chilled.
Drink Pairings
POTATO CHOCOLATE CAKE WITH SEA SALT GANACHE
Ingredients
Serves 16
CAKE:
1 large russet or sweet potato
1¾ cups (425 ml) all-purpose flour, sifted
1½ tsp (7 ml) baking soda
¼ tsp (1 ml) sea salt
⅛ (0.5 ml) freshly ground black pepper
⅛ (0.5 ml) crushed red pepper flakes
1½ cups (375 ml) granulated sugar
2 large eggs
¼ cup (60 ml) unsalted butter
4 oz (125 g) bittersweet chocolate
½ tsp (2 ml) espresso powder
¼ tsp (1 ml) blood orange flavouring or zest from ½ orange
SEA SALT GANACHE:
4 oz (125 g) bittersweet chocolate
⅓ cup (75 ml) whipping cream
¼ cup (60 ml) dark chocolate flakes
1 tsp (5 ml) sea salt flakes
Instructions
- To make CAKE: Preheat oven to 350 F (180 C). Grease a 10-in (25 cm) Bundt cake pan or tube pan and set aside.
- Peel russet or sweet potato and cut into large cubes. Place in a saucepan and cover with water. Bring to a boil and cook over medium heat with lid slightly ajar until fork-tender. Drain, return to saucepan to steam dry, then mash thoroughly until smooth, set aside to cool.
- In a separate bowl, measure out flour, baking soda, salt and seasonings. Stir to blend. Set aside. In bowl of an electric stand mixer, combine sugar and eggs. Beat with wire whisk at medium- high until smooth and ribbons begin to form when whisk is lifted.
- Add butter and chocolate to a small saucepan over very low heat, until almost fully melted. Remove from heat, stir to dissolve any remaining chunks. Stir in espresso powder and blood orange flavouring or zest. Gradually beat mixture into sugar and egg mix until blended. Gradually beat in buttermilk. Measure out 3⁄4 cup (175 ml) cooled potato, beat in until smooth.
- Beat in flour mixture and continue to beat on medium-high for 2 minutes or until creamy. Scrape batter into prepared Bundt cake pan. Bake in centre of oven for 50 minutes to 1 hour, or until a cake tester inserted into centre comes out clean. Cool cake in pan on rack for 5 minutes before turning out and cooling on rack completely.
- Prepare GANACHE: Combine chocolate and cream in a small heavy-bottomed saucepan. Heat over medium-low, stirring constantly with a wooden spoon until chocolate is almost melted. Remove from heat and continue to stir until mixture is smooth and no more lumps remain. Drizzle Ganache over cooled cake. Sprinkle with chocolate flakes and sea salt flakes. Cut into thin slices and serve.
Drink Pairings
NEW NIÇOISE SALAD WITH SARDINES AND TARRAGON DRESSING
Ingredients
Serves 6
SALAD:
½ lb (250 g) small fingerling potatoes
a drizzle of olive oil
salt and freshly ground black pepper, to taste
4 to 6 red or yellow baby beets
½ lb (250 g) French beans, trimmed and left whole or cut on diagonal
6 quail eggs, hard-boiled, peeled and halved
1 cup (250 ml) assorted heirloom cherry tomatoes, halved
½ English cucumber, unpeeled, thinly sliced into rounds
6 radishes, trimmed and thinly sliced
½ lb (250 g) smoked sardines, boned and skinned
1 cup (250 ml) Niçoise olives
TARRAGON DRESSING:
1 garlic clove
½ tsp (2 ml) salt, or to taste
⅓ cup (75 ml) extra-virgin olive oil
¼ cup (60 ml) flat leaf parsley
2 tbsp (30 ml) chopped fresh tarragon
2 tbsp (30 ml) fresh lemon juice
liquid honey, to taste
freshly ground black pepper, to taste
Instructions
- To prepare quail eggs, place eggs in saucepan and cover with water. Set heat to high and once water begins to simmer, gently roll eggs around in saucepan with a wooden spoon. Rolling will move yolk into centre. Bring water to a boil; boil for 3 minutes; then remove from heat and let stand in water for 2 minutes. Drain and cool eggs under cold running water. Drain. Gently shake saucepan so eggs roll around and shells break. Peel and cut eggs into halves.
- Preheat oven to 375 F (190 C). Cut fingerlings into bite-sized pieces and toss with a little olive oil, salt and pepper. Spread on a parchment-lined baking sheet and roast in oven for 15 to 20 minutes or until tender but still firm. Remove and cool to room temperature
- Meanwhile boil beets in saucepan with water until tender when pierced with a sharp knife, about 20 to 25 minutes. Drain, cool and peel. Cut into quarters.
- Blanch beans in boiling water; drain and plunge into cold water to stop cooking. Drain and blot dry. Add with Quail eggs.
- Halve tomatoes; slice cucumbers and radishes. Arrange all ingredients in rows on a platter. Refrigerate while making dressing.
- To make TARRAGON DRESSING: Press garlic on cutting board with flat side of a chopping knife. Sprinkle with salt, mince and scrape salt and garlic together, forming a paste. Transfer paste to blender along with remaining dressing ingredients. Whirl until smooth and creamy. Scrape down sides of bowl a couple of times. Store in refrigerator until ready to serve. Can be made a few hours ahead.
- Drizzle salad with dressing.
Drink Pairings
MINT AND GINGERCRUSTED LAMB
Ingredients
Serves 4
2 cups (500 ml) chopped day-old baguette
¼ cup (60 ml) fresh mint leaves
¼ cup (60 ml) fresh basil leaves
2 tbsp (30 ml) minced fresh ginger root
salt and freshly ground pepper, to taste
6 tbsp + 2 tbsp (120 ml) unsalted butter, at room temperature, divided
2 boneless single lamb loin roasts, about 12 oz (340 g) each, trimmed
10 oz (300 g) fresh or thawed frozen peas
pea shoots and micro greens, for garnish
ricotta salata cheese curls, for garnish
Instructions
- Preheat oven to 450 F (230 C).
- In a food processor, pulse together baguette, mint, basil, ginger and a good couple pinches of salt and pepper until mixture is finely chopped. Add 6 tbsp (90 ml) butter to processor and pulse until a paste forms. Season lamb loins with salt and pepper and place on a parchment-lined baking sheet. Pack crumb mixture onto surface of lamb so that it adheres. Roast lamb until an instantread thermometer registers 125 F (52 C), about 18 to 20 minutes. Transfer lamb to cutting board and let rest for 10 minutes.
- While lamb is roasting, place peas in a saucepan with just enough water to cover. Boil for 2 minutes. Drain well, reserving 6 tbsp (90 ml) cooking water. In a blender, purée peas, remaining 2 tbsp (30 ml) butter and reserved cooking water until smooth and thick. Season to taste with salt and pepper.
- When ready to serve, slice lamb across the grain and arrange on 4 plates. Spoon pea purée on and around lamb before garnishing with pea shoots and curls of ricotta salata (make with a vegetable peeler). Serve immediately.
Drink Pairings
PORK CHEEKS
Ingredients
Serves 4
8 pork cheeks (about 1 lb – 500 g)
1 each, medium carrot, small onion, medium celery stalk, red apple, coarsely chopped
2 sage leaves
⅓ cup (75 ml) Calvados
2 tsp (10 ml) apple cider vinegar
2 cups (500 ml) chicken stock
RED CABBAGE:
1 slice bacon or pancetta, diced
2 tbsp (30 ml) finely chopped onions
1 lb (500 g) red cabbage, quartered, cored and thinly sliced
1 apple (red or green), peeled, cored and cut into small dice
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) apple jelly
Instructions
- To make PORK CHEEKS: Pre-heat oven to 325 F (160C). Pat pork cheeks dry and season with salt and pepper on both sides.
- In a saucepan, heat oil. Add pork cheeks, cook in batches, turning halfway, for 4 to 5 minutes or until browned. Remove and set aside.
- Add carrot, onion, celery and apple and cook until lightly browned. Add sage leaves, Calvados and apple cider vinegar, simmer until reduced by half. Add pork and enough stock to cover. Bring to a simmer and cover. Transfer to oven and cook for 1½ to 2 hours or until very tender. Remove pork and reserve.
- Bring braising liquid to a boil and cook for about 20 minutes, or until reduced by half. Strain liquid through a fine sieve into a saucepan. Bring to boil, lower heat and simmer until reduced by half again. To serve, either shred or slice the pork cheeks, add sauce and seasonal vegetables.
- To make RED CABBAGE: In a large Dutch oven, cook bacon over low heat until fat is rendered. Increase heat to medium-low, add onions and cook until lightly coloured. Add remaining ingredients and ½ cup of water. Cover and cook over medium-low heat until cabbage is very soft, about 1 hour, adding boiling water during cooking if cabbage gets too dry.
Drink Pairings
PLOUGHMAN’S STEAK SANDWICH WITH PICKLED RED ONIONS
Ingredients
Serves Serves 4
PICKLED RED ONIONS:
1 large red onion, peeled
¼ cup (60 ml) white wine vinegar
1½ tsp (7 ml) liquid honey
1 generous pinch salt
½ cup (125 ml) cranberries, fresh or frozen and thawed, chopped (optional)
STEAK:
2 x 6 oz (180 g) sirloin steaks, about 1½-in (4 cm) thick
1 tbsp (15 ml) olive oil, plus extra
salt and freshly ground black pepper, to taste
8 thick slices rosemary sourdough bread, toasted
½ cup (125 ml) prepared chutney
4 slices aged cheddar
1 cup (250 ml) arugula leaves, washed and spun dry
Instructions
- To make PICKLED RED ONIONS: Thinly slice onion into rings. Place in a large bowl. Cover with boiling water, stir, then drain well in a colander. Return to bowl and stir in vinegar, honey and salt. Let sit for at least an hour or several days, covered and refrigerated. Stir occasionally for even marinating. For longer storage, refrigerate in a jar with a tight-fitting lid up to a week. If adding cranberries, remove from refrigerator and stir in 1 hour before serving.
- Bring steaks to room temperature and trim off excess fat. Pat dry with paper towel. Rub steaks with oil and season with salt and pepper. Preheat oven to 500 F (260 C).
- Using an ovenproof frying pan large enough to hold steaks in a single layer without crowding, heat pan over high. Add steaks and sear over high heat about 3 minutes per side, until richly browned or until they register 130 F (54 C) on a meat thermometer for rare or 155 F (70 C) for medium-rare. Transfer steaks in pan to preheated oven for 2 to 3 minutes longer. Remove from oven and allow to rest for about 5 minutes.
- While steaks are resting, brush toasted bread slices with olive oil. Grill in a hot, dry frying pan on both sides until crusty but not dark.
- To assemble, place 4 slices toasted bread on a cutting board and spread with equal amounts chutney. Thinly slice steaks on the diagonal and divide slices evenly over top. Top with prepared pickled onions, a couple slices of cheese and arugula leaves. Place remaining toasted bread slices on top and serve with a side salad of your choice.
Drink Pairings
PIÑA COLADA PARFAITS
Ingredients
Serves Serves 8
1 x 14 oz (398 ml) full-fat coconut milk, refrigerated overnight
½ cup (125 ml) icing sugar
½ tsp (2 ml) vanilla extract
½ cup (125 ml) whipping cream
3 cups (750 ml) pineapple chunks, drained and very finely diced
2 tbsp (30 ml) coconut-flavoured rum, optional
¾ cup (175 ml) coarsely chopped macadamia nuts, toasted
Instructions
- Remove can of coconut milk from refrigerator, being careful not to tip or jostle contents. Scrape out top layer of thickened cream into a large, chilled mixing bowl. Refrigerate remaining liquid for use in another recipe. With an electric mixer, beat cream for 1 minute until smooth. Gradually beat in icing sugar and vanilla until smooth and creamy. Set aside.
- Place whipping cream in another chilled mixing bowl. With cleaned and chilled beaters, whip until cream is fluffy and soft peaks form. Add to coconut cream and gently fold together until evenly mixed. Transfer to a piping bag filled with a 1A piping tip.
- Place finely diced pineapple in a bowl and stir in rum, if using.
- To assemble, line up 8 x 6 oz (175 ml) glasses. Place about 2 tbsp (30 ml) pineapple in the bottom of each glass. Pipe each with about 3 tbsp (45 ml) whipped coconut cream and add another layer of pineapple. Sprinkle with a tbsp (15 ml) chopped macadamia nuts. Pipe with another layer of cream and a layer of pineapple ending with cream. Dust with a few more chopped macadamias. Refrigerate until ready to serve. Best served the same day.
Drink Pairings
MINI PAVLOVAS
Ingredients
Serves 18
MERINGUE:
8 large egg whites, at room temperature
1 pinch salt
2 cups (500 ml) berry sugar
1 tsp (5 ml) vanilla extract
4 tsp (22 ml) tapioca starch or cornstarch
2 tsp (10 ml) white vinegar
orange, red and yellow soft gel paste food colouring
TOPPINGS:
2 large oranges, zest and 2 tbsp (30 ml) juice only
pulp from 3 to 4 passion fruits
½ cup (125 ml) very finely diced strawberries
2 tbsp (30 ml) berry sugar
Instructions
- Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper. Draw 18 circles on paper measuring 2½-in (6 cm) in diameter.
- Place egg whites and salt in an electric stand mixer fitted with a whisk attachment. Whisk at medium speed until they begin to hold firm but soft peaks. Gradually beat in sugar, 1 tbsp (15 ml) at a time, continuing to beat at medium speed until all the sugar is added and the mixture is thick and glossy, about 5 minutes. Beat in vanilla. Sprinkle tapioca starch over top along with vinegar and fold in to combine.
- Fit a piping bag with a large star tip. Using a food-safe paint brush, paint 2 or 3 vertical lines of orange soft gel paste on the inside of the piping bag. Spoon 1/3 of the pavlova meringue into prepared piping bag. Pipe meringue inside 6 of the circles drawn on parchment paper. Make a slight indent in the centre of each using the back of a spoon.
- Use clean piping bags each time, repeat procedure using red soft gel paste and then yellow soft gel paste.
- Reduce oven temperature to 300F (150 C). Place meringues in oven for 30 minutes, rotating sheets halfway through baking. After 30 minutes, turn off oven and leave them in for another 30 minutes. Remove from oven and cool. Can be stored in a tightly covered container at room temperature overnight, if desired.
- To serve, top orange-swirled meringues with equal amounts of orange zest and a tsp (5 ml) of orange juice. For yellow swirled meringues, ladle a generous spoonful of passion fruit pulp over centres. And for the strawberry swirled meringues, combine finely diced strawberries with sugar in a small bowl and muddle together to dissolve sugar. Ladle a generous spoonful into the centres.
Drink Pairings
PEACH, ROSÉ AND CREAM JELLIES
Ingredients
Serves 6
CREAM LAYER:
⅓ cup (75 ml) cold water
1 envelope (28 g) unflavoured powdered gelatin
¾ cup (175 ml) whipping cream
½ cup (125 ml) whole milk
½ cup (125 ml) granulated sugar
1 vanilla bean, split in half and seeds scraped out
½ cup (125 ml) Greek style plain yogurt
PEACH AND ROSÉ LAYER:
1½ cups (375 ml) rosé wine, divided
1 envelope (28 g) unflavoured powdered gelatin
½ cup (125 ml) water
½ cup (125 ml) granulated sugar
½ tbsp (7 ml) lime juice
1 large peach, finely diced
¼ cup (60 ml) whipping cream, whipped, for garnish
thin slivers of peach wedges, for garnish
Instructions
- For CREAM LAYER: Place water in a small bowl and sprinkle with gelatin. Let stand for 5 minutes.
- In a small saucepan, combine whipping cream, milk and sugar over medium-high heat. Whisking constantly, bring to a boil before reducing to a simmer and whisking in vanilla bean seeds and gelatin. Continue whisking until gelatin has dissolved. Remove from heat and let sit for 15 to 20 minutes, stirring occasionally, before whisking in yogurt until mixture is smooth and creamy. Set aside and allow to cool to room temperature, stirring occasionally.
- Drape a standard muffin tin with a tea towel and press into six muffin cups. This will help steady the glasses so they don’t shift when pouring the Cream Layer base into each glass. Place 6 x 6 oz (175 ml) serving glasses at an angle into each muffin cup making sure they are all resting at a similar angle. Using a funnel, carefully pour about ⅓ cup (75 ml) cream mixture into each glass. Gently transfer muffin tin to refrigerator and allow cream to set completely, about 2 hours.
- Meanwhile, prepare PEACH AND ROSÉ LAYER: In a small bowl, place ½ cup (125 ml) wine and sprinkle with gelatin. Let stand for 5 minutes.
- In a small saucepan, heat water and sugar over medium-high heat, stirring constantly until sugar has dissolved. Allow mixture to come to a boil and reduce to ½ cup (125 ml). Remove from heat and stir in gelatin mixture until dissolved. Stir in lime juice, remaining wine and diced peaches. Let sit at room temperature, stirring occasionally, until completely cooled to room temperature, but not set.
- Remove muffin tin from refrigerator and transfer glasses so they are sitting upright on a baking tray. Carefully divide wine mixture among glasses over cream layer, standing glasses upright. Return tray to refrigerator and allow layers to set for at least 6 hours.
- To serve, garnish top of each jelly with a dollop of whipped cream and a couple thin wedges of a peach. Enjoy while chilled.
Drink Pairings
MAPLE CREAM COOKIES
Ingredients
Serves 12 cookies
¾ cup (175 ml) unsalted butter, at room temperature
2 cups (500 ml) all-purpose flour
¼ cup (60 ml) granulated maple sugar or brown sugar
¼ cup (60 ml) maple syrup
½ cup (125 ml) store-bought maple butter
Instructions
- Mix together all ingredients until well combined. Transfer from bowl onto a work surface, shape into a rectangle. Cut in half and wrap each in plastic wrap. Refrigerate for 1 hour.
- Remove 1 dough from refrigerator and roll out on a lightly floured surface to a thickness of ⅛-in (4 mm). Using a maple leaf cookie cutter, cut cookies and place on parchment-lined baking sheet. Trace lines on the cookies to reproduce the veining of leaves. Repeat with second pack of dough.
- Bake for 10 to 14 minutes, until sides are golden. Remove to a cooling rack and let cool completely. Place 2 tsp (10 ml) of maple butter in the centre of each cookie and cover each with a second cookie. Press down carefully to line up the cookies and spread the maple butter.