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
MUSHROOM AND CABBAGE DUMPLINGS
Ingredients
Serves 16 Dumplings
DIPPING SAUCE:
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) rice wine vinegar
1 tsp (5 ml) chili oil
1 tbsp (15 ml) honey
½ tsp (2 ml) fresh ginger root, peeled and minced
½ tsp (2 ml) minced green onion
½ tsp (2 ml) toasted sesame seeds, crushed
DUMPLINGS:
3 tbsp (45 ml) vegetable oil, divided
¼ small cooking onion, minced
2 garlic cloves, minced
2 tsp (10 ml) peeled and minced fresh ginger root
2 cups (500 ml) shiitake mushrooms, chopped
½ head small Napa cabbage, shredded
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) Chinese cooking wine
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) freshly ground black pepper
1 tbsp (15 ml) sesame oil
16 x 3-in (8 cm) wonton wrappers
¼ cup (60 ml) water
Instructions
- In a small bowl, combine DIPPING SAUCE ingredients. Whisk together until blended and set aside.
- To make DUMPLINGS: Heat a large, heavy-bottomed frying pan over medium heat. Add half the vegetable oil, minced onion, garlic and ginger and sauté until soft.
- Add mushrooms, cabbage, salt and sugar and cook until mushrooms are fully cooked and liquid has evaporated. Transfer to a bowl and mix in Chinese cooking wine, soy sauce, pepper and sesame oil.
- To assemble, place 1 tsp (5 ml) filling in middle of a wonton wrapper. Wet edge of wrapper with a little bit of water. Fold over and crimp edges together to form small pleats to seal. Repeat with remaining wrappers and filling.
- Heat remaining vegetable oil in a large heavy-bottomed frying pan over medium heat. Place dumplings flat-side down in frying pan until golden brown. Add water and immediately cover with lid.
- Cook dumplings for about 6 to 8 minutes over medium heat. Then remove lid and continue cooking until dumplings release from bottom of the pan and bottoms are crisp.
- Serve hot, dipped in Dipping Sauce.
Drink Pairings
PETITS FARCIS
Ingredients
Serves 24 stuffed vegetables
12 small yellow pattypan squash
12 small tomatoes, about size of golf balls
1 slice of white or whole wheat bread
2 tbsp (30 ml) milk
1 tbsp (15 ml) grapeseed oil
1 small yellow onion
1 garlic clove, minced
8 oz (250 g) each ground turkey and pork
1 large egg, lightly beaten
¼ cup (60 ml) grated pecorino cheese
1 tsp (5 ml) finely chopped fresh thyme
½ tsp (2 ml) fennel seeds
1 pinch crushed red pepper flakes (optional)
1 tbsp (15 ml) finely chopped fresh parsley
salt and pepper, to taste
Instructions
- Cut top third off pattypan squash and tomatoes. Reserve tops. Gently scoop out inside of vegetables leaving a wall about 1⁄4-in (0.5 cm) thick. Stand hollowed out squashes and tomatoes up in an oiled 9 x 13-in (23 x 33 cm) baking dish.
- Preheat oven to 400 F (200 C). Remove crust from bread before crumbling into small pieces and place in a small bowl. Stir in milk and set aside.
- Warmoilinafryingpanover medium heat. Sweat onion until translucent but not browned, 4 minutes. Stir in garlic and cook another minute before removing pan from heat.
- In a large bowl, combine turkey, pork, egg, cheese, thyme, fennel seeds, pepper flakes (if using), parsley, soaked bread, cooked onion mixture and a pinch of salt and pepper. Mix with hands until well incorporated. Divide mixture into 24 small meatballs and place inside hollowed out vegetables. Bake until meat is cooked but not coloured, 15 to 20 minutes. top each vegetable with cap and return to oven until meat is sizzling, 10 minutes. Allow to cool slightly before serving. Best served warm.
Drink Pairings
NORTH CAROLINA-STYLE PULLED PORK BURGERS WITH HUSH PUPPIES AND RED SLAW
Ingredients
Serves 8 to 10
PULLED PORK BURGERS:
3 tbsp (45 ml) packed brown sugar
3 tbsp (45 ml) garlic powder
2 tbsp (30 ml) sweet paprika
2 tbsp (30 ml) dried oregano
1 tbsp (15 ml) ancho chili powder
2 tsp (10 ml) sea salt
1 tsp (5 ml) celery salt
1 tsp (5 ml) coarse ground black pepper
8 lb (4 kg) bone-in pork shoulder roast, with skin
5 cups (2.25 L) apple or other wood chips, soaked in water for at least 30 minutes and drained
8 to 10 soft hamburger buns, to serve
dill pickles, for garnish
NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE:
3 cups (750) apple cider vinegar
¾ cup (175 ml) brown sugar
⅓ cup (75 ml) ketchup
¼ cup (60 ml) honey
3 tbsp (45 ml) kosher salt
3 to 4 garlic cloves, minced
2 tbsp (30 ml) crushed red pepper flakes
1½ tsp (7 ml) freshly ground black pepper
NORTH CAROLINA RED COLESLAW:
1 cup (250 ml) coarsely grated red onion
¾ cup (175 ml) canola oil
¼ cup (60 ml) ketchup
3 tbsp (45 ml) apple cider vinegar
1 tbsp (15 ml) granulated sugar
1½ tsp (7 ml) celery seeds
1 medium head green cabbage, thinly sliced or coarsely grated
2 cups (500 ml) coarsely grated, peeled carrots
4 green onions, finely chopped, optional
salt and freshly ground pepper, to taste
HUSH PUPPIES:
1½ cups (375 ml) all-purpose flour
1½ cups (375 ml) cornmeal
2 tbsp (30 ml) baking powder
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) baking soda
2 tsp (10 ml) salt
½ tsp (5 ml) cayenne
1¼ cups (300 ml) buttermilk
2 large eggs, whisked
2 tbsp (30 ml) finely chopped fresh parsley
1 large yellow onion, grated, including juices
canola oil, for frying
Instructions
- To make PULLED PORK BURGERS: In a small bowl, make spice mixture by mixing together brown sugar, garlic, paprika, oregano, chili powder, salt, celery salt and pepper. Place meat in a non-reactive bowl and spice mixture all over meat. Cover and refrigerate overnight.
- Set up grill for indirect cooking1 and preheat to 325 F (175 C). Place pork shoulder, skin-side up, on grate over a drip pan. If using a charcoal grill, toss a quarter of the wood chips on coals. If using a gas grill, place chips in smoker box. As soon as it begins to smoke, add meat and drip pan, close lid on grill.
- Smoke-cook pork until fall-off-thebone tender with an internal temperature of 195 F (90 C), about 4 to 5 hours. If using charcoal, add 10 fresh coals and 1 cup (250 ml) wood chips every hour.
- Meanwhile prepare NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE: In a medium-sized saucepan stir apple cider vinegar and brown sugar over medium heat until sugar dissolves. Remove from heat and add ketchup, honey, kosher salt, garlic, red pepper flakes and pepper. Allow to cool. Cover and set aside.
- To make NORTH CAROLINA RED COLESLAW: In a large bowl whisk together red onion, oil, ketchup, cider vinegar, granulated sugar and celery seeds. Add cabbage, carrot and green onions. Toss well, cover and refrigerate at least 2 hours. Add salt and pepper to taste.
- To make HUSH PUPPIES: In a large bowl combine flour, cornmeal, baking powder, granulated sugar, baking soda, salt and cayenne. In a medium-sized bowl stir together buttermilk, eggs, parsley, grated onion and their juice. Pour over dry ingredients and stir together until just combined. Set aside to rest for 1 hour.
- Pour canola oil to a depth of 2-in (5 cm) in a large heavy Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350 F (180 C). Using a tablespoon (15 ml), drop small rounds of batter into oil, making sure to not to crowd pan. Cook, stirring occasionally and flipping halfway through, until golden and crisp, about 3 to 4 minutes. Remove Hush Puppies from oil and drain on paper towels.
- When pork roast is ready, transfer to a cutting board, tent with aluminum foil and let rest for 15 minutes. Pull off and discard any skin. Pull pork into pieces, discarding any bones or fat. Thin-shred pork by pulling at it with 2 forks. For every 3 cups (750 ml) of pulled pork, toss with 1 cup (250 ml) of the prepared barbecue sauce.
- Place a good portion of pulled pork on bottom half of toasted buns and top with a dollop of coleslaw. Alternatively, serve coleslaw on side. Cover with top bun and garnish with dill pickles and serve alongside Hush Puppies.
Drink Pairings
MINI BAKED ALASKAS
Ingredients
Serves 8
1 x 6-in (15 cm) vanilla sponge or pound cake
2 x 16 oz tubs (2 x 500 g) vanilla ice cream, softened
¼ cup (60 ml) cherry jam, divided
½ cup (125 ml) bourbon cherries, or canned cherries
MERINGUE:
4 egg whites
1 cup (250 ml) white sugar
Instructions
- Cut sponge cake horizontally into ¼-in (0.5 cm) slices. Cut rounds out of slices the same size as the opening of a silicon muffin mould. Set aside.
- In a mixer with a paddle attachment, mix the softened ice cream with half of the cherry jam and 1 tbsp (15 ml) of the bourbon the cherries were packed in (omit if using canned cherries).
- Fill the muffin moulds with the cherry ice cream, leaving ½-in (1.25 cm) space at the top. Put 3 cherries in each muffin mould and push into ice cream. Top each muffin mould with a cake round. Freeze overnight or longer.
- To make MERINGUE: Make the meringue just before serving. In a glass or metal bowl, mix egg whites and sugar. Place the bowl over a pot of simmering water and heat until sugar has mainly dissolved and egg whites are slightly warm. Stir egg whites while heating so they don’t cook.
- Transfer egg white mixture to bowl of mixer. Whip with the whip attachment until stiff peaks form.
- Turn out ice cream from the muffin moulds. Cover each ice cream cake with about ¼ cup (60 ml) of meringue. Use a knife or an offset spatula to create peaks all over the cakes. Brown with a blowtorch until lightly browned all over and serve immediately.
Drink Pairings
PAPPARDELLE WITH WILD BOAR RAGU
Ingredients
Serves 4 to 6 as an appetizer
3 tbsp (45 ml) lard or olive oil
1 large onion, finely chopped
5 garlic cloves, minced
2 medium carrots, peeled, finely chopped
2 celery stalks, finely chopped
2 lbs (1 kg) lean ground wild boar, or shoulder, cut into 1-in (2.5 cm) pieces
1 cup (250 ml) dry red wine
2 cups (500 ml) pureéd tomatoes
2 cups (500 ml) water
2 dried chili peppers, crushed
1 cinnamon stick
4 whole cloves
3 sun-dried tomatoes, in oil, drained, coarsely chopped
1 tsp (5 ml) anchovy paste (optional)
½ cup (125 ml) chopped basil
½ cup (125 ml) chopped flat-leaf parsley
1 tsp (5 ml) dried oregano
salt and freshly ground black pepper
1 lb (500 g) dried pappardelle pasta
freshly grated Parmesan, for garnish
Instructions
- Heat lard or oil in a heavy-bottomed Dutch oven or casserole over medium heat. Add onion, garlic, carrots and celery. Cook, stirring frequently until vegetables are soft, 6 to 7 minutes.
- Increase heat to medium-high, add boar meat and brown, separating meat with a fork. Add wine and cook, stirring occasionally until wine reduces by half. Add remaining ingredients except for pasta and Parmesan. Season to taste. Bring to a boil, then reduce heat to low and simmer with lid slightly ajar. Stir occasionally, simmer for 2 hours until sauce is thick and shoulder meat has fallen apart. Remove cinnamon stick.
- Cook pasta according to package directions or until al dente. Drain well, reserving 1 cup (250 ml) pasta water. Toss pasta with meat sauce adding some reserved pasta water until desired consistency. Serve with grated Parmesan.
Drink Pairings
PANKO, COCONUT AND MACADAMIA NUT CRUSTED MAHI MAHI WITH PASSION FRUIT SAUCE
Ingredients
Serves 6
PASSION FRUIT SAUCE:
⅔ cup (175 ml) frozen passion fruit pulp, thawed, or pulp from 3 to 4 fresh ripe passion fruits
1 tbsp (15 ml) lime juice
¼ cup (60 ml) cider vinegar
2 tbsp (30 ml) granulated sugar
1 garlic clove, finely chopped
1 tsp (5 ml) finely minced ginger root
CRUSTED MAHI MAHI:
6 x 5 oz (150 g) mahi mahi fillets (or substitute halibut, snapper or other flaky fish)
1 cup (250 ml) pineapple juice
1 cup (250 ml) all-purpose flour
3 large eggs, beaten
½ cup (125 ml) Japanese-style panko bread crumbs
⅓ cup (75 ml) unsweetened shredded coconut
¼ cup (60 ml) finely chopped macadamia nuts
½ tsp (2 ml) salt
¼ tsp (1 ml) black pepper
¼ tsp (1 ml) paprika
2 tbsp (30 ml) canola oil, plus extra
Instructions
- If using fresh passion fruit, cut each in half and scrape pulp into a microwavesafe bowl. Heat for 30 seconds. Strain pulp through a fine-meshed sieve, pressing with a spoon to extract all the pulp and juice from the seeds. Discard seeds and reserve juice.
- Place pulp, lime juice, cider vinegar, sugar, garlic and ginger in a medium-sized saucepan. Bring to a boil over medium heat. Simmer for about 5 minutes or until sauce reduces and thickens. Remove and set aside.
- Place fish fillets in a heavy re-sealable plastic bag along with pineapple juice. Prepare three bowls for coating fish fillets, one with flour, one with beaten eggs and one with a mixture of panko, coconut, macadamia nuts, salt, pepper and paprika.
- Remove fish from pineapple juice and coat each fillet in flour on all sides. Then coat well in eggs. Then transfer and dip into the panko/coconut/nut mixture until thoroughly coated all over.
- Heat a non-stick frying pan over medium-high heat. Add 2 tbsp (30 ml) canola oil. Fry 2 to 3 minutes on each side or until crisp and golden brown, and fish is flaky. Remove and repeat with remaining breaded fish, adding extra oil as needed.
- Serve fish immediately, topped with spoonfuls of Passion Fruit Sauce.
Drink Pairings
PRAWN, LEEK AND CAULIFLOWER CHOWDER
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter, divided
2 leeks, trimmed, white part only, chopped
1 large yellow potato, peeled and chopped
3 cups (750 ml) fish stock
1¼ cups (300 ml) whole milk
salt, to taste
1 lb (500 g) cauliflower, trimmed and roughly chopped
⅓ cup (75 ml) sour cream
2 tbsp (30 ml) lemon juice
1 lb (500 g) prawns, peeled, deveined and tail left on
2 tbsp (30 ml) chopped fresh dill, for garnish
2 tbsp (30 ml) chopped fresh chives, for garnish
freshly ground black pepper, for garnish
Instructions
- In a medium saucepan, melt 2 tbsp (30 ml) butter over medium heat. Add leeks and cook, stirring often, until softened, about 4 minutes. Stir in potatoes, stock, milk and a pinch of salt. Bring to a simmer and cook for 8 minutes. Add cauliflower and simmer 10 minutes. Remove from heat and stir in sour cream and lemon juice.
- Using a hand-held immersion blender or a food processor, partially purée mixture. Set aside and keep warm.
- In a large frying pan, melt remaining butter over medium-high heat. Add prawns and a pinch of salt and sauté until curled and pink, about 2 minutes. Remove from heat. In a small bowl, gently toss together dill and chives.
- Divide soup among warmed bowls. Top with a few prawns and a sprinkle of herbs. Garnish with a drizzle of prawn cooking butter and a pinch of black pepper. Enjoy right away.
Drink Pairings
PROSCIUTTO AND SOUR CHERRY BITES
Ingredients
Serves 24
2 cups (500 ml) fresh or frozen, thawed pitted tart cherries
1 tsp (5 ml) orange zest
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) balsamic vinegar
1 tsp (5 ml) minced fresh ginger root
1 pinch crushed red pepper flakes
¼ tsp (1 ml) ground cardamom
½ tsp (2 ml) dried mint
1 pinch ground allspice
½ tsp (2 ml) salt, plus extra
2 tbsp (30 ml) grapeseed oil, plus extra for greasing
24 round wonton wrappers
3 oz (90 g) prosciutto, thinly sliced
5 oz (140 g) goat’s cheese
3 tbsp (45 ml) whipping cream, plus extra
½ cup (125 ml) chopped baby arugula
freshly ground black pepper
Instructions
- In a heavy-bottomed saucepan stir together first 10 ingredients and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer mixture, stirring occasionally until thickened and syrupy, about 10 to 20 minutes. Transfer mixture to an airtight container and refrigerate until cool. Sour cherry sauce can be made a week in advance and kept covered and refrigerated until ready to use.
- Preheat oven to 375 F (190 C). Lightly grease a mini muffin tin with grapeseed oil.
- Brush wonton wrappers with oil and gently press each one into muffin cups. Wrapper will overlap itself as it conforms to shape of muffin cup. Sprinkle wonton wrappers with salt and bake until browned and crisp, about 8 to 10 minutes. Remove from tin and allow wrappers to cool on a wire rack.
- While wonton cups are cooling, place prosciutto in single layer on parchmentlined baking tray. Bake in 375 F (190 C) oven until crispy, 8 to 10 minutes. Set aside and let cool to room temperature before breaking into small shards.
- When ready to assemble, in a small bowl mix together goat’s cheese and whipping cream with a fork. If desired, add additional cream for a creamier consistency. Place about 1 tsp (5 ml) chopped arugula into each wonton cup before topping with 1 tsp (5 ml) goat’s cheese. Top with a prepared sour cherry and a dollop of accompanying sour cherry sauce, a shard of prosciutto and a grind of black pepper before transferring to a serving platter. Serve immediately.
Drink Pairings
OYSTER PO’BOY SLIDERS
Ingredients
Serves 20
canola oil, for frying
2 tbsp (30 ml) kosher salt, plus extra
1 tbsp (15 ml) each, ground black pepper, smoked paprika, garlic powder
1½ tsp (7 ml) onion powder
1 tsp (5 ml) each, dried thyme, dried rosemary, dried oregano
½ tsp (2 ml) cayenne pepper
1 tsp (5 ml) chili powder
20 large oysters, such as Fanny Bay, shucked
2 cups (500 ml) yellow cornmeal
½ cup (125 ml) mayonnaise, plus extra
1 tbsp (15 ml) cider vinegar
2 tbsp (30 ml) chopped gherkins or dill pickles
1 tbsp (15 ml) chopped parsley
1 cup (250 ml) each, shredded red and green cabbage
½ cup (125 ml) shredded carrot
20 brioche slider buns
hot sauce, for serving
Instructions
- Preheat oil in a deep fryer until 350 F (180 C) registers on a deep-fry thermometer. Line a baking tray with paper towel and set aside.
- In a bowl, mix together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne and chili powder. Add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated, dusting off excess cornmeal. Working in batches, fry oysters until golden brown, about 3 minutes. Transfer to paper towel-lined baking tray to drain, and sprinkle with additional salt.
- In a bowl, whisk together mayonnaise, vinegar, gherkins and parsley until well combined. Add cabbages and carrots and toss to combine.
- Spread each bottom bun with mayonnaise before adding two oysters and topping with slaw. Sandwich with top bun and serve with hot sauce.