GRILLED FIG AND BEET FLATBREAD
Ingredients
Serves 6
DOUGH:
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) barley flour
2 tsp (10 ml) quick-rising yeast
½ tsp (2 ml) salt
½ tsp (2 ml) granulated sugar
¾ cup (175 ml) hot water, about 120 F (50 C)
2 tsp (10 ml) avocado oil or extra-virgin
olive oil, plus extra for oiling bowl and grilling
TOPPING:
1 medium-sized yellow beet, roasted, peeled, and thinly sliced on a mandoline
1 medium-sized red beet, roasted, peeled, and thinly sliced on a mandoline
6 large fresh figs, quartered
½ cup (125 ml) crumbled Macedonian or regular goat’s cheese feta
1 cup (250 ml) baby arugula leaves
3 tbsp (45 ml) flavoured balsamic vinegar
1 tbsp (15 ml) avocado oil or extra-virgin olive oil
salt and freshly ground black pepper
Instructions
- To make DOUGH: Combine flours, yeast, salt and sugar in a food processor fitted with metal blade. Pulse to mix. With machine running, pour in hot water and 2 tsp (10 ml) oil through feed tube. Process for 1 minute or just until a ball forms. Continue to process for 35 to 45 seconds to knead dough.
- With floured hands, shape dough into a smooth ball. Place in lightly oiled bowl. Cover and let rise in a warm, draft-free place until doubled, about 1 hour. Punch dough down and proceed with recipe. Or place in a plastic bag and refrigerate for up to 8 hours or freeze for up to a month if not using right away.
- Grease barbecue and preheat to mediumhigh. Bring dough to room temperature before rolling out. Do not overwork or knead it. Using a lightly floured rolling pin and on a lightly floured surface, roll out dough into a 12-in (30 cm) oval. Prepare Toppings before grilling flatbread.
- Brush top of flatbread with oil. Place oiled-side down on grill and barbecue with lid open until bottom is golden brown, about 3 minutes. Carefully rotate flatbread with tongs, to prevent burning. Brush top of flatbread with oil and turn dough over. Immediately arrange beet slices and figs and cheese on top. Continue to grill for 3 more minutes until bottom of flatbread is golden brown and cheese melts. Rotate flatbread frequently, checking to keep underside from charring. If flatbread turns dark too quickly, turn off barbecue and close lid.
- Transfer to cutting board. Scatter with arugula. Cut into serving wedges, drizzle with vinegar and oil. Season with salt and pepper and serve.
Drink Pairings
GINGERBREAD RUM BALLS
Ingredients
Serves about 25 rum balls
¼ cup (60 ml) unsalted butter
¼ cup (60 ml) molasses
¼ cup (60 ml) dark brown sugar
¼ cup (60 ml) semi-sweet chocolate chips
¾ cup (175 ml) all-purpose flour
¼ cup (60 ml) cocoa powder
½ tsp (2 ml) baking soda
1 tsp (5 ml) ground ginger
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) salt
2 tbsp (30 ml) finely chopped crystalized ginger
1 large egg
¼ cup (60 ml) spiced rum
icing sugar, for coating
Instructions
- Preheat oven to 350 F (180 C). Grease an 8-inch (20 cm) square baking pan and set aside. In a medium saucepan, stir together butter, molasses, brown sugar and chocolate over medium heat. Continue stirring until butter and chocolate have melted and blended. Remove from heat and set aside to cool for 20 minutes.
- In a bowl, whisk together remaining dry ingredients and crystalized ginger. Set aside.
- Stir egg into chocolate mixture. Add flour mixture and stir until just combined. Pour into baking pan. Bake until just starting to pull away from the sides, about 20 minutes, and cool to room temperature.
- Crumble gingerbread into small chunks and place in a large bowl with rum. Stir until mixture starts to come together and form a ball. Roll dough into walnut-size balls before rolling in icing sugar to coat. Transfer to a parchmentlined baking sheet and refrigerate until firm, about 2 hours. Rum balls can be frozen in an airtight container for up to 1 month.
Drink Pairings
HAZELNUT GOUGÈRES
Ingredients
Serves 40 gougères
⅔ cup (150 ml) all-purpose flour
⅓ cup (75 ml) hazelnut meal
½ cup (125 ml) water
½ cup (125 ml) milk
½ cup (125 ml) unsalted butter
½ tsp (2 ml) fine sea salt
5 large eggs, divided
½ cup (125 ml) coarsely grated Gruyère cheese
¼ tsp (1 ml) ground black pepper
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- In a bowl whisk together flour and hazelnut meal. Set aside.
- In a saucepan combine water, milk, butter and salt and place over medium heat. Bring to a boil, stirring occasionally, and immediately take pan off heat. Add flour blend all at once and stir with a wooden spoon until well combined. Return pan to heat and cook, stirring dough continuously for 1 minute, to eliminate excess moisture. Remove pan from heat and let cool slightly.
- Add 1 egg to dough and mix with a wooden spoon until well incorporated. Add 3 more eggs, mixing well after each addition, until dough is smooth, shiny and falls from the spoon in a thick ribbon. Stir in cheese and pepper.
- Beat remaining egg with 1 tbsp (15 ml) water to make an egg wash.
- Pipe or spoon gougère dough onto prepared baking sheets. Lightly brush each with egg wash and bake, 1 tray at a time, until puffed, golden brown and crisp on outside, about 20 to 25 minutes. Transfer to a wire rack to cool. If not planning on serving right away, place gougères in a single layer on a baking tray and freeze until firm. Transfer to airtight containers and freeze up to 3 weeks.
- When ready to serve, warm gougères in a 325 F (170 C) preheated oven until warmed through, about 8 to 10 minutes. Transfer to serving platter and enjoy warm or at room temperature.
Drink Pairings
ITALIAN CHORIZO ARANCINI
Ingredients
Serves 12 or makes about 2 dozen balls
4 cups (1 L) chicken stock
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) butter
1 small yellow onion, finely chopped
2 garlic cloves, minced
1½ cups (375 ml) Arborio rice
½ cup (125 ml) grated Parmesan
⅓ cup (75 ml) finely minced smoked chorizo sausage
4 large eggs
2 cups (500 ml) dried bread crumbs
1 cup (250 ml) all-purpose flour
¼ lb (125 g) mozzarella, cut into ¾-in (1.5 cm) pieces
canola oil, to deep fry
LEMON CELERIAC RÉMOULADE:
1 cup (250 ml) mayonnaise
⅓ cup (75 ml) Dijon mustard
1 lemon, zest only
2 lemons, juice only
2 small or 1 large celeriac, about 2 lbs (1 kg)
1 small handful finely chopped fresh chives
salt and freshly ground black pepper, to taste
Instructions
- Heat stock in a large saucepan over high heat and bring just to a boil. Cover and reduce heat to low and keep at simmer.
- Heatalargesaucepanovermedium heat. Add oil and butter and when hot, add onion and garlic. Sauté until onion is soft and translucent.
- Addriceandstiruntilwellcoated. Add a ladleful of hot stock to rice mixture and stir constantly with a wooden spoon until liquid has been absorbed. Continue adding stock, 1 ladleful at a time, allowing liquid to be absorbed before adding more. Continue for 20 minutes or until rice is tender yet firm to the bite and creamy. Stir in Parmesan and minced chorizo. Set aside for 2 to 3 hours to cool. Once cooled, beat in 2 eggs and mix in until well combined.
- Place bread crumbs on a large plate. Place flour in a bowl. In a separate bowl, whisk remaining 2 eggs. Using damp hands shape 2 tbsp (30 ml) of risotto mixture into a ball. Press your thumb into centre to make indent. Place a cube of mozzarella in indent then wrap risotto mixture around cheese to enclose. Repeat with remaining risotto and cheese to make about 24 balls.
- Roll risotto balls in flour and shake off any excess. Dip in egg, then in bread crumbs, pressing to coat. Place on a baking sheet and refrigerate for 30 minutes to chill.
- Add enough canola oil to a heavy, large saucepan, to reach a depth of 2-in (5 cm). Heat over medium-high heat to 375 F (190 C). Carefully add 5 to 7 balls to hot oil. Avoid crowding or oil temperature will drop and make risotto balls soggy. Turn balls occasionally in hot oil and fry for 4 to 5 minutes or until golden. Use a slotted spoon to transfer to a paper towel-lined baking sheet. Repeat with remaining balls. Serve warm with Lemon Celeriac Rémoulade, optional.
- To make LEMON CELERIAC RÉMOULADE: In a large bowl whisk together mayonnaise, mustard, zest and lemon juice. Peel and quarter celeriac. Then working quickly to prevent celeriac from discolouring, coarsely grate and stir into mayonnaise sauce. Season with salt and pepper. Cover tightly and refrigerate until ready to serve.
Drink Pairings
GREEK YOGURT CHEESECAKE WITH CANDIED GINGER CRUST AND POMEGRANATE SAUCE
Ingredients
Serves 12
CHEESECAKE WITH CANDIED GINGER CRUST
½ cup (125 ml) butter, softened
¼ cup (60 ml) packed brown sugar
4 large eggs, divided
1½ cups (375 ml) all-purpose flour, divided
1 tsp (5 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ cup (60 ml) finely chopped crystalized candied ginger
4 x 8 oz (250 g) packages Greek yogurt-style cream cheese, at room temperature
1¼ cups (300 ml) granulated sugar, divided
4 tsp (20 ml) vanilla extract, divided
2 cups (500 ml) sour cream, divided
1 tsp (5 ml) finely grated lemon zest
1½ cups (375 ml) pomegranate seeds, divided
POMEGRANATE SAUCE
2 cups (500 ml) pomegranate juice
¼ cup (60 ml) brown sugar
1 tbsp (15 ml) cornstarch
GINGERED PECANS
1½ tbsp (22 ml) unsalted butter
1 cup (250 ml) pecan halves
1 tbsp (15 ml) granulated sugar
½ tsp (2 ml) ground ginger
pinch salt
Instructions
- Preheat oven to 350 F (180 C).
- To make Candied Ginger Crust, place butter in a mixing bowl. Beat at mediumhigh speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg. Beat well. Beat in 1¼ cups (300 ml) flour, cinnamon, ground ginger and candied ginger until combined. Divide dough in half. Cover and refrigerate 1 portion.
- Spread remaining dough on bottom of ungreased 10-in (25 cm) springform pan with sides removed. Spread dough to edges. Place on baking sheet and bake for 10 minutes. Cool completely. When cool, re-attach sides of pan. Press chilled dough onto sides to a height of 1¾- to 2-in high (4.5 to 5 cm), using a thin metal spatula to spread dough.
- Reduce oven temperature to 325 F (170 C).
- For filling, in a mixing bowl, beat cream cheese and 1 cup (250 ml) of the granulated sugar with an electric mixer until fluffy. Beat in remaining ¼ cup (60 ml) flour on low speed until smooth. Add remaining 3 eggs and 3 tsp (15 ml) vanilla all at once, beating on low speed just until combined. Stir in ½ cup (125 ml) sour cream, lemon zest and ¾ cup (175 ml) of the pomegranate seeds.
- Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and centre jiggles slightly when gently shaken. Remove from oven.
- Stir together remaining 1½ cups (325 ml) sour cream, ¼ cup (60 ml) sugar, and 1 tsp (5 ml) vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 more minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 more minutes. Remove sides of pan; cool completely. Cover, then chill 4 hours or overnight.
- To make Pomegranate Sauce, add juice to a medium saucepan and bring to a boil. Reduce heat and boil gently, uncovered until reduced to about 1 cup (250 ml), about 10 to 12 minutes. Whisk in brown sugar and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for a couple minutes longer. Cover and refrigerate up to 5 days. Warm sauce slightly before serving.
- To make Gingered Pecans, melt butter in a medium non-stick frying pan over medium heat. Add pecans and cook, stirring, until they start to brown, about 2 to 3 minutes.
- In a small bowl, combine sugar, ginger and salt. Sprinkle mixture over pecans and cook, stirring until pecans are coated with mixture and are browned and crisp, about 1 minute. Spread out on a baking sheet to cool.
- To serve, remove Cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake and garnish with remaining ¾ cup (175 ml) pomegranate seeds and Gingered Pecans. Slice and serve with remaining sauce.
Drink Pairings
HAUPIA WITH WHITE CHOCOLATE AND TOASTED COCONUT
Ingredients
Serves 16 squares
6 tbsp (90 ml) granulated sugar
8 tbsp (125 ml) arrowroot starch or cornstarch
¾ cup (75 ml) water
1 x 13 oz (375 ml) full-fat coconut milk (do not use low-fat variety)
½ tsp (2 ml) vanilla extract
¼ cup (125 ml) white chocolate, chopped, optional
toasted, sweetened, shredded coconut, for garnish
Instructions
- Combine sugar, cornstarch and water in a medium-sized saucepan and whisk to blend. Add coconut milk and vanilla and stir to mix well. Heat on medium-low, stirring often, until thickened, about 10 to 15 minutes. Mixture should be thick enough to pull away from the sides of pan.
- Lightly grease an 8-in (2 L) square pan with cooking spray or vegetable oil. Pour mixture into pan and cover with plastic wrap. Refrigerate until firm and chilled, at least 8 hours or overnight. Slice into 2-in (5 cm) squares.
- Melt white chocolate in a microwavesafe dish in the microwave and drizzle over top of squares. Garnish each square with toasted coconut. Can be stored in a tightly covered container in the refrigerator for up to a week.
Drink Pairings
GARLICKY CHICKEN
Ingredients
Serves 6
3 lb (1.5 kg) chicken pieces, bone-in or boned and skinned
salt and freshly ground black pepper
2 thick strips bacon, diced
1 tbsp (15 ml) olive oil (optional)
40 garlic cloves, peeled
½ cup (125 ml) dry vermouth
½ cup (125 ml) dry white wine
½ cup (125 ml) chicken stock
1 tbsp (15 ml) tomato paste
2 tbsp (30 ml) slivered fresh tarragon leaves
assorted roasted vegetables (optional)
Instructions
- Separate chicken legs at joints. If breasts are large, cut diagonally across each to make 2 portions. Remove skin if desired. Season with salt and freshly ground black pepper and set aside.
- Preheat oven to 350F (180C).In a large, deep, heavy-bottomed frying pan, cook bacon over medium-high heat until crisp and lightly golden. Remove to a paper towel-lined plate using a slotted spoon and set aside. If needed, add oil to bacon drippings in pan. When hot, add chicken pieces, a few at a time, careful not crowd pan. Cook pieces in hot oil, turning once, until golden brown, 15 minutes. Transfer to a 12 cup (3 L) roasting pan as they are done, arranging pieces in a single layer.
- Add garlic cloves to oil remaining in pan and cook, stirring occasionally, until browned in spots, about 5 minutes. Add vermouth to pan and deglaze, scraping bottom of pan. Cook over medium heat for 2 minutes or until slightly reduced. Add wine and stock and bring to a boil. Then remove pan from heat.
- Remove half the garlic from pan using a slotted spoon and scatter over browned chicken. In a bowl, mash remaining garlic cloves, or finely chop and return to stock with tomato paste. Stir to blend and pour mixture over chicken and bake uncovered until chicken is tender and meat registers 165 F (75 C) on a meat thermometer, about 35 minutes. Add salt and pepper to taste. Sprinkle with fresh tarragon and cooked bacon.
- For a thicker sauce, remove chicken to a separate dish and boil pan juices down in a saucepan until thickened as desired. Add salt and pepper to taste. Pour over chicken pieces and sprinkle with fresh tarragon and cooked bacon. Serve immediately with roasted vegetables on the side, if desired.
Drink Pairings
JAPANESE NOODLE BOWL
Ingredients
Serves 4
4 x 200 g packages ramen noodles, seasonings discarded
1 carrot, peeled and julienned
1 zucchini, julienned
½ daikon radish, julienned
2 baby bok choy, steamed and halved
4 red radishes, thinly sliced
4 green onions, cut diagonally
2 cups (500 ml) dashi, heated
6 shiso leaves or fresh mint, chiffonade
shichimi or togarishi spice
toasted sesame seeds, for garnish
chives, for garnish
GINGER MISO TAHINI SAUCE:
¼ cup (60 ml) seasoned rice vinegar
2 tbsp (30 ml) white miso paste
2 tbsp (30 ml) tahini sauce
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) sesame oil
1-in (2.5 cm) piece, peeled and grated fresh ginger root
¼ tsp (1 ml) shichimi or togarishi spice
Instructions
- Bring a large pot of water to a boil. Add ramen noodles and gently cook for 2 minutes. Thoroughly drain. Divide among serving bowls.
- Evenly divide julienned carrots, zucchini and daikon, bok choy, radishes and green onions over top of ramen noodles. Pour ½ cup (125 ml) hot dashi over each serving. Sprinkle with shiso leaves or fresh mint and drizzle with Ginger Miso Tahini Sauce. Sprinkle each bowl with a pinch of spice, sesame seeds and chives.
- To make GINGER MISO TAHINI SAUCE: Combine all ingredients except spice in a food processor. Whirl until blended. Add a little water if a thinner sauce is desired. Whirl in spice, adding more to taste if desired. Transfer to a squeeze tube and refrigerate up to 3 days. Makes ¾ cup (175 ml)
Drink Pairings
HOMEMADE CORN TORTILLAS
Ingredients
Serves about 13 to 16 tortillas
2 cups (500 ml) instant masa harina, either yellow corn or white corn variety
½ tsp (2 ml) sea salt
1½ cups (375 ml) hot water, not boiling
Instructions
- In a large bowl, stir together masa harina and salt. Add water and with your hands, mix and knead until a smooth dough forms. Check consistency by pinching off a bit of dough and flattening it between your palms. If large cracks form or it is crumbly, add more water 1 tbsp (15 ml) at a time. Dough should be soft and flatten easily with few, if any, cracks forming around outer edge.
- Cut top from a large zip-top bag and cut open remaining two sides to create two large plastic squares. Set aside.
- For larger 6-in (14.5 cm) tortillas, divide dough into 1.5 oz (45 g) balls. For smaller 4-in (10 cm) tortillas, divide dough into 1 oz (45 g) balls. While shaping and cooking tortillas, keep dough covered with a damp kitchen towel.
- Heat a griddle or large cast iron pan over medium-high heat. Open tortilla press, place a drop of oil on bottom plate and lay down one plastic square. Working with one ball of dough at a time, place ball in center of bottom plate and flatten slightly with your palm. Place second plastic square over dough and press using a tortilla press. Open press, peel off plastic square and take your tortilla to the griddle. Cook on griddle, flipping once, until surface is brown in spots and appears dry, 30 seconds to 1 minute per side. Continue shaping and cooking remaining tortillas. As they are cooked, wrap them in a kitchen towel to keep warm. Tortillas are best eaten freshly made. Tortillas may be made up to an hour before serving. Warm by wrapping in a damp kitchen towel and then in foil before heating in a 200 F (93 C) for about 10 minutes.
Drink Pairings
GINGERED SUMMER FRUIT COCKTAIL SALAD ROLLS
Ingredients
Serves 8 rolls
½ cantaloupe melon
1 ripe mango
1 apple
½ lemon
8 to 12 lg strawberries
2 kiwi
1 basket raspberries, about 40 to 48 berries
1 bunch mint
⅓ cup (75 ml) finely chopped crystal ginger
8 X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
Instructions
- Peel melon and mango and cut into slices, then matchstick julienne. Cut and core apple. Slice and cut into matchstick julienne. Squeeze lemon juice over apple and toss well to prevent apple from browning. Hull and slice strawberries into thin slices. Peel kiwi and thinly slice.
- Place a clean tea towel or a double thickness of paper towel on a work surface. Fill a shallow baking pan with warm water. Soak a rice paper round in warm water until pliable, about 5 to 10 seconds. Carefully transfer to tea towel or paper towel lined work surface.
- Place a few kiwi slices and strawberries (cut side up) on the middle bottom third of the round. Top with a few cantaloupe, mango and apple slices. Add 5 to 6 raspberries in a horizontal line, then top with a few mint leaves and some chopped crystalized ginger. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange a few more mint leaves, then fold in ends and continue rolling.
- Transfer roll, seam side down, to a plate and cover with dampened paper towels. Repeat making 7 more rolls in the same manner.