MAPLE-MUSTARD-GLAZED BONE-IN RIB EYE STEAKS

Ingredients Instructions

Ingredients

Serves 4 to 6
2 bone-in rib eye steaks, approximately 1-in (2.5 cm) thick, about 1 lb (500 g) each
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) minced fresh rosemary
sprigs of fresh rosemary, for garnish

Instructions

  1. To prepare bone-in steaks, trim bones French-style.
  2. Combine remaining ingredients in a bowl and stir to blend. Generously brush over steaks and let rest at room temperature for about 1 hour for flavours to penetrate.
  3. Grease grill and preheat barbecue to 400 F (200 C). Place steaks on grill and close lid.
  4. Grill for 4 minutes each side for medium rare. Longer for medium. Remove from barbecue to a cutting board and let rest, tented with foil, for 8 to 10 minutes. Garnish with rosemary sprigs.
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Drink Pairings

POTATO AND CRAB MILLE-FEUILLE

Ingredients Instructions

Ingredients

Serves 4
2 to 3 large russet potatoes
¼ cup (60 ml) unsalted butter, melted
½ cup (125 ml) crème fraîche, divided
salt and freshly ground black pepper
1 tbsp (15 ml) finely chopped fresh chives, plus whole chives for garnish
1 lb (500 ml) fresh crabmeat (large pieces, not flaked), reserve 4 pieces for garnish
2 tbsp (30 ml) chili sauce
2 tsp (10 ml) creamed horseradish

Instructions

  1. Position rack in middle of oven and preheat oven to 400 F (200 C).
  2. Peel potatoes and keep in cold water to prevent browning until ready to proceed.
  3. Pour melted butter into large bowl, season with salt and pepper. Dry potatoes and slice thinly, using a mandoline. Cut each slice into rounds using a 3-in (8 cm) cookie cutter. Add potato slices to butter and toss to coat. Place slices on a parchment paper-lined baking sheet and roast until golden and crisp. Remove from oven and set on cooling rack. Let cool to room temperature and set aside.
  4. Divide crème fraîche among two bowls. In one bowl, add salt, pepper and chopped chives. Mix thoroughly and add crab, stirring delicately to coat. In other bowl, add chili sauce and horseradish to crème fraîche and mix thoroughly to combine.
  5. To serve, place a spoonful of chili sauce on a plate and using back of spoon, slide sauce to one side. Add a layer of potatoes, 2 tbsp (30 ml) crab mixture, a second layer of potatoes, 2 tbsp (30 ml) crab mixture and a final layer of potatoes. Garnish with a piece of crab on top and fresh chives.
  6. Repeat procedure with remaining potatoes and sauce and serve.
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Drink Pairings

ORANGE CHIFFON CAKE

Ingredients Instructions

Ingredients

Serves 12
CHIFFON CAKE:
2 cups (500 ml) all-purpose flour
4 tsp (20 ml) baking powder
½ tsp (2.5 ml) salt
1½ cups (375 ml) granulated sugar, divided
½ cup (125 ml) vegetable oil
6 large eggs, separated
2 tbsp (30 ml) orange zest, finely grated
¼ cup (60 ml) fresh orange juice
¼ tsp (1 ml) cream of tartar
1 tsp (5 ml) vanilla extract
ORANGE CURD:
4 egg yolks
¾ cup (175 ml) granulated sugar
⅛ tsp (0.5 ml) salt
1 orange, zest only
¼ cup (60 ml) fresh orange juice
2 tbsp (30 ml) fresh lemon juice
½ cup (125 ml) chilled butter, cubed
WHIPPING CREAM:
2 cups (500 ml) whipping cream, chilled
3 tbsp (45 ml) granulated sugar
¼ tsp (1 ml) vanilla extract
GARNISH:
1 tbsp (15 ml) candied orange zest
1 orange, segmented

Instructions

  1. To make CHIFFON CAKE: Preheat oven to 325 F (170 C). Have a clean, dry 10-in (25 cm) tube pan ready.
  2. In a large mixing bowl, sift together flour, baking powder, 1 cup (250 ml) sugar and salt. Make a well in centre of flour. Add 6 egg yolks, oil, orange zest and juice. Whisk until smooth.
  3. In another large mixing bowl, using clean, dry beaters, beat egg whites until foamy. Then slowly beat in cream of tartar and reserved ½ cup (125 ml) sugar. Beat until stiff peaks form.
  4. Fold half the beaten egg whites into egg yolk batter until well combined. Then gently fold in remaining beaten egg whites into batter just until combined. Do not overmix.
  5. Pour batter into dry tube cake pan with a removable bottom and bake for about 50 to 60 minutes, or until a cake tester inserted in the middle of cake comes out clean. Invert cake pan and let cake cool completely in pan. While cake cools, prepare Orange Curd.
  6. To make ORANGE CURD: In a metal mixing bowl combine 4 egg yolks, sugar, salt, orange zest, orange juice, and lemon juice. Whisk until smooth. Place bowl over a pot of simmering water making sure bottom of bowl doesn’t touch water. Stir constantly over simmering water until mixture has thickened enough to coat a metal spoon. Remove from heat and whisk in cubes of cold butter.
  7. Strain mixture through a fine-meshed sieve and press a piece of plastic wrap into surface to prevent skin from forming. Refrigerate until cooled.
  8. When Cake and Curd have completely cooled, in a chilled mixing bowl combine whipping cream, sugar and vanilla and beat with an electric mixer until soft but firm peaks form.
  9. When ready to serve, remove cake from pan and cut horizontally through middle. Drizzle half the Orange Curd over bottom half of cake. Then gently spread half the whipping cream over Curd. Place top half of cake on cream. Spread with remaining whipping cream over top and drizzle with remaining curd. Garnish with candied orange zest and orange segments. Refrigerate until ready to serve.
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Drink Pairings

MINI BAGELS WITH HERBED CREAM CHEESE, SALMON, RED ONIONS AND CAPERS

Ingredients Instructions

Ingredients

Serves 6
2 tbsp (30 ml) capers
½ lbs (250 g) salmon lox
6 mini bagels, cut in half
6 tbsp (90 ml) cream cheese
2 tbsp (30 ml) red onion, finely chopped
½ lemon, juice
2 tbsp (30 ml) dill, picked
freshly ground pepper, to taste

Instructions

  1. Fill a small saucepan with oil, about 1-inch (2.5 cm) full. Heat the oil over medium heat to about 375 F (190 C).
  2. Drain and dry the capers. Fry capers in the oil until they have burst open and are crisp. Remove from the oil and drain. Set aside.
  3. Toast bagels under the broiler until they are golden brown. Remove from the oven and spread cream cheese on toasted bagel halves. Add lox to each bagel half, ensuring it is evenly divided. Sprinkle with lemon juice and garnish with red onion, crispy capers, dill and pepper.
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Drink Pairings

MINI BAKED ALASKAS

Ingredients Instructions

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

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Transfer egg white mixture to bowl of mixer. Whip with the whip attachment until stiff peaks form.
  6. 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.
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Drink Pairings

PANCETTA CUPS WITH PICKLED PEAR AND BLUE CHEESE

A rich and zesty appetizer that will inspire praise at your next mingler!
Ingredients Instructions

Ingredients

Serves Serves 12

Instructions

  1. In a small saucepan over high heat stir together vinegar, water, salt, sugar, ginger, coriander and black peppercorns to make pickling liquid. Bring mixture to a boil, reduce heat and simmer for 5 minutes. Remove saucepan from heat and let cool until lukewarm. Place pear in a non-metallic bowl or Mason Jar and pour warm liquid overtop. Let cool completely at room temperature before refrigerating for at least 4 hours or overnight.
  2. When ready to assemble, preheat oven to 400 F (200 C). Press a slice of pancetta into each cup of a mini muffin tin. On top of pancetta, to help keep their shape while baking, ball up a small piece of aluminum foil and place into each cup. Bake until crisp, about 10 to 12 minutes. Carefully remove pancetta from muffin tin and discard aluminum foil. Place on a paper towel-lined wire rack to cool. Just before serving, set pancetta cups on a serving tray. Fill each with some frisée lettuce, a small spoonful of drained pickled pears and a sprinkling of Stilton or blue cheese. Garnish with chopped fresh chives, if desired.
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Drink Pairings

MUSSELS IN MUSTARD AND WINE

Ingredients Instructions

Ingredients

Serves 4 as an appetizer, 2 as a main
2 lbs (1 kg) mussels
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
2 shallots, minced
1 leek, cleaned and minced
2 garlic cloves, minced
1 cup (250 ml) white wine
1 tbsp (15 ml) moutarde de Meaux (old-fashioned grainy mustard)
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped flat leaf parsley
slices of fresh, crusty bread, to serve

Instructions

  1. Sort through mussels, lightly tapping any that are open to see if they close. Discard ones that remain open or damaged. Pull off beards and scrape off any barnacles using back of knife, then rinse several times. Set aside.
  2. In a large saucepan or Dutch oven, heat butter and olive oil over medium heat. Sauté shallots, leek and garlic for 3 to 5 minutes until soft, stirring constantly. If garlic starts to brown, reduce heat. Add wine and mustard, bring to a boil, cook for 2 minutes. Add mussels and cover pan. Steam for 5 minutes, shaking pan occasionally, until mussels open. Discard any that do not open. Season with salt and pepper, stir in parsley.
  3. Divide mussels and cooking liquid among bowls and serve immediately with crusty bread to mop up juices.
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Drink Pairings

PEACH, ROSÉ AND CREAM JELLIES

Ingredients Instructions

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

  1. For CREAM LAYER: Place water in a small bowl and sprinkle with gelatin. Let stand for 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, garnish top of each jelly with a dollop of whipped cream and a couple thin wedges of a peach. Enjoy while chilled.
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Drink Pairings

PETITE TOURTIÈRE

Ingredients Instructions

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

  1. 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.
  2. Form the dough into two balls, wrap with saran wrap and chill in the fridge for at least 2 hours, preferably overnight.
  3. 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.
  4. 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.
  5. Preheat oven to 400 F (200 C).
  6. 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.
  7. Bake for 15 to 20 minutes or until the pastry is golden brown. Let cool or serve slightly warm with ketchup.
  8. 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.
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Drink Pairings

MILK CHOCOLATE PRETZEL BARS

Ingredients Instructions

Ingredients

Serves 16 Bars
8 oz (250 g) milk chocolate
¼ cup (60 ml) ground pretzel crumbs, plus extra

Instructions

  1. Lightly oil an 8 x 8-in (20 x 20 cm) square baking dish and line with plastic wrap, overlapping edges. Alternatively, use a 6-bar untreated chocolate mould.
  2. Melt milk chocolate in double boiler or a bowl over simmering water. Stir gently as it begins to melt. Remove from heat just before fully melted and continue stirring until smooth.
  3. Stir in pretzel crumbs, reserving extra. Pour into prepared baking dish and smooth top. Scatter top with extra pretzel crumbs. Alternatively, spread in a chocolate bar mould. Sprinkle with extra crumbs.
  4. Refrigerate until firm, about 3 hours or preferably overnight.
  5. Lift firmed chocolate from baking dish and place on a cutting board. With a warm knife, cut into 2 x 2-in (5 x 5 cm) bars. If using a chocolate mould, gently dislodge bars from mould with a knife.
  6. Store in a tightly covered container in a cool place for several days.
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