MINI GOAT’S CHEESE CHEESECAKES ON PISTACHIO CRUSTS WITH PROSECCO APRICOT GELÉE
Ingredients
Serves 6 cakes
CRUST:
3 oz (90 g) prepared shortbread cookies, crumbled, about 4 cookies
½ cup (125 ml) shelled pistachios, toasted
¼ cup (60 ml) granulated sugar
¼ tsp (1 ml) kosher salt
3 tbsp (45 ml) unsalted butter, melted
cooking spray
GOAT’S CHEESE FILLING:
2 x 113 g logs plain goat’s cheese, at room temperature
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) light-coloured liquid honey
¼ tsp (1 ml) pure almond extract
generous pinch kosher salt
2 large eggs, at room temperature
PROSECCO APRICOT GELÉE:
¼ cup (60 ml) finely slivered dried apricots
2 tbsp (30 ml) + ¼ cup (60 ml) granulated sugar, divided
½ tsp (2 ml) finely grated orange zest
1½ cups (375 ml) Prosecco
1 x 7 g package gelatin powder
Instructions
- To make CRUST: In a food processor, pulse cookie crumbles, pistachios, sugar and salt until mixture resembles fine meal. Transfer to a bowl and stir in melted butter. Mixture should be moist enough to hold together. Place six 2½-in wide x 1-in high (7 cm x 2.5 cm) metal rings on a parchment-lined baking sheet and spray inside rings with cooking spray. Divide cookie mixture evenly among rings and press each into a firm base inside rings using the back of a spoon or your fingertips. Place in freezer while preheating oven to 400 F (200 C). (Alternatively you can use well-greased ramekins.)
- To make FILLING: In a food processor, combine goat’s cheese, sugar, honey, almond extract and salt. Pulse until blended and smooth. Add eggs, 1 at a time, and pulse until smooth. Transfer mixture to a large measuring cup or bowl with a pouring spout. Remove baking sheet from freezer and pour equal amounts of goat’s cheese filling into each ring. Bake in centre of oven for 18 to 20 minutes or until minicheesecakes are just barely set. Remove from oven and place baking sheet on a rack to cool. Transfer baking sheet to refrigerator and chill mini-cheesecakes overnight.
- The following day, prepare Prosecco Apricot Gelée. Place slivered apricots in a small bowl and cover with hot water to plump. Let stand for 30 minutes. Drain well and discard water. Press out as much liquid as possible and return apricots to bowl. Stir in 2 tbsp (30 ml) sugar and add orange zest. Toss together to evenly distribute and set aside for 30 minutes.
- Place ½ cup (125 ml) Prosecco in a small bowl. Sprinkle with gelatin and stir in. Set aside to soften, about 5 minutes. Meanwhile, in a saucepan, bring remaining 1 cup (250 ml) Prosecco to a gentle boil. Stir in ¼ cup (60 ml) sugar until dissolved and remove from the heat. Stir in gelatin mixture until dissolved.
- Using a slotted spoon, divide slivered apricots equally among chilled mini cheesecakes. Drizzle with equal amounts Prosecco mixture. Return cheesecakes to refrigerator and chill an additional 3 hours or until gelée topping is set.
- To serve, run blade of a thin paring knife around inside of each metal ring and gently lift to remove. Using a thin metal spatula, transfer cheesecakes to a serving platter. Refrigerate until ready to serve.
Drink Pairings
MINI BAGELS WITH HERBED CREAM CHEESE, SALMON, RED ONIONS AND CAPERS
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
- 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).
- 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.
- 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.
Drink Pairings
PRIMAVERA FLATBREAD WITH GARLIC HERB CRUST
Ingredients
Serves 4
CRUST:
2½ cups (625 ml) all-purpose flour
1 x 7 g package instant or quick-rise yeast
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried oregano
½ tsp (2 ml) dried rosemary
1 garlic clove, finely minced
½ tsp (2 ml) granulated sugar
¾ tsp (4 ml) salt
1 cup (250 ml) warm water, about 130 F (50 C)
2 tbsp (30 ml) olive oil, divided
vegetable oil spray or olive oil for brushing pizza crust
TOPPINGS:
1 tbsp (15 ml) olive oil
3 garlic cloves, thinly sliced
½ red onion, thinly sliced
1 red or yellow bell pepper, cored, seeded and cut into ½-in (1.25 cm) dice
1 small zucchini, thinly sliced
1 cup (250 ml) sliced fresh mushrooms
1 cup (250 ml) quartered, canned artichoke hearts, drained
1 tsp (5 ml) dried oregano
2 cups (500 ml) Marinara Sauce
1 cup (250 ml) shredded Italian cheese mixture or mozzarella cheese
6 to 8 cherry tomatoes, halved
4 oz (120 g) goat’s cheese, crumbled
6 to 8 fresh basil leaves
½ tsp (2 ml) crushed red pepper flakes
Instructions
- In a large mixing bowl, add 2 cups (500 ml) flour, yeast, basil, oregano, rosemary, garlic, sugar and salt. Gradually stir the warm water and 2 tbsp (30 ml) olive oil into the flour mixture with a wooden spoon. Stir in enough of remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Cover and let rest on floured surface 10 minutes. Alternatively, this can be done in an electric mixer with a dough hook attachment.
- Preheat barbecue to 450 F (230 C).
- Roll or press dough into a 12 or 16-in (30 to 40 cm) circle. Spray lightly or brush with vegetable oil spray or olive oil and allow dough to sit 10 minutes while the grill preheats.
- To prepare TOPPINGS: Heat 1 tbsp (15 ml) olive oil in a large frying pan over medium-high heat. When hot, add garlic slices, red onion, bell pepper, zucchini, mushrooms and artichoke hearts. Sauté for 2 minutes and add oregano. Remove from the heat and set aside.
- When grill is hot, place flatbread dough, oiled-side down, on grill and cook, covered, 3 to 7 minutes or until underside has grill marks is lightly browned, and the top has started to bubble. Watch to make sure temperature is not too high, as all barbecues are different.
- Spray top with vegetable oil spray or brush with olive oil and flip flatbread over. Grill other side 3 to 4 minutes until lightly browned. Remove flatbread dough from grill and transfer to a large wooden board or platter. Spread with Marinara Sauce (recipe to follow), cheese and sautéed vegetables. Top with cherry tomatoes, goat’s cheese and basil leaves, then sprinkle with crushed red pepper flakes. Return flatbread to grill, reduce heat to medium and cook another 3 to 5 minutes, or until cheeses have melted. Remove to a cutting board and cool slightly before slicing and serving.
Drink Pairings
PERSIMMON AND PISTACHIO BITES
Ingredients
Serves about 40 bites
SPELT CRACKERS:
2¼ cups (560 ml) spelt flour, extra for rolling
1 tsp (5 ml) salt
2 tbsp (30 ml) sesame seeds
2 tbsp (30 ml) quick-cooking oats
¼ cup (60 ml) olive oil, plus extra
½ cup (125 ml) water
PERSIMMON AND PISTACHIO TOPPING:
1 cup (250 ml) goat’s cheese
¼ cup (60 ml) whipping cream
1 tsp (5 ml) chopped fresh thyme
1 tbsp (15 ml) Meyer lemon zest
salt and pepper, to taste
4 ripe Fuyu persimmons
1 tbsp (15 ml) Meyer lemon juice
¼ cup (60 ml) clover honey, warmed
¼ cup (60 ml) pistachios, toasted and roughly chopped
Instructions
- Preheat oven to 350 F (180 C). Lightly oil 2 baking sheets and set aside.
- In a large bowl, stir together Spelt Cracker ingredients until well combined. Set aside for 5 minutes.
- On a lightly floured work surface, roll out dough with rolling pin to 1⁄4-in (0.5 cm) thickness. Cut dough into 2-in (5 cm) squares. Transfer to prepared baking sheets and bake until crackers are crisp and golden brown, 15 minutes. Transfer baked crackers to a wire rack to cool.
- For toppings, in a medium-sized bowl, whisk together goat’s cheese, cream, thyme and lemon zest with hand mixer on low speed until creamy, about 1 minute. Season to taste with salt and pepper.
- Peel, trim and cut persimmons into ½-in (1 cm) slices. Transfer to a bowl and lightly toss with lemon juice.
- Before serving, spread goat’s cheese mixture over crackers. Top with segments of persimmon and transfer to serving platter. Garnish with a drizzle of honey, chopped pistachios and an extra sprinkle of salt and pepper, if desired. Serve immediately.
Drink Pairings
POTATO AND CRAB MILLE-FEUILLE
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
- Position rack in middle of oven and preheat oven to 400 F (200 C).
- Peel potatoes and keep in cold water to prevent browning until ready to proceed.
- 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.
- 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.
- 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.
- Repeat procedure with remaining potatoes and sauce and serve.
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
NO-BAKE CHEESECAKE CUPS
Ingredients
Serves 24
8 oz (250 g) graham crackers
6 tbsp (45 ml) granulated sugar
2 cups (500 ml) hazelnut flour
1 cup (250 ml) unsalted butter, melted
1 tbsp (15 ml) lemon juice, plus extra as needed
5 oz (140 g) cream cheese, at room temperature
3 oz (90 g) sour cream or crème fraîche
⅓ cup (75 ml) icing sugar
2 tsp (10 ml) orange liqueur, optional
¼ tsp (1 ml) orange zest
½ cup (125 ml) whipping cream
pomegranate seeds, for garnish
RHUBARB ORANGE JELLY:
½ orange
5 cups (1.25 L) chopped rhubarb
¾ cups (175 ml) water
1 cup (250 ml) granulated sugar
½ vanilla bean, split in half
1 tbsp + 1½ tsp (15 ml + 22 ml) liquid pectin
Instructions
- Line 24 cups of a mini muffin tin with plastic wrap. Pulse together graham crackers and granulated sugar in a food processor until very finely ground. Add hazelnut flour and pulse to combine. Transfer to a bowl and stir in melted butter and lemon juice. Mixture should form clumps easily when pressed together. If not, add more lemon juice, 1 tsp (5 ml) at a time. Divide among prepared cups in muffin tin and press mixture firmly into bottom and up the sides of each cup. Place in freezer while preparing filling.
- In bowl of a stand mixer fitted with paddle attachment, mix together at medium speed cream cheese, sour cream, icing sugar, orange liqueur (if using) and orange zest until well combined.
- In another bowl, whisk cream until stiff peaks form. With a rubber spatula, fold whipped cream into cream cheese mixture. Spoon or pipe into chilled crusts and return to freezer until firm, about 30 minutes.
- Just before you are ready to serve, in a small saucepan, warm Rhubarb Orange Jelly over low heat until smooth and pourable. Remove from heat and set aside.
- Remove cheesecakes from tin by gently pulling up on plastic wrap. Carefully remove plastic and place cheesecakes on a platter. Drizzle each with jelly and garnish with pomegranate seeds. Serve chilled.
- To make RHUBARB ORANGE JELLY: Squeeze juice from orange into a large saucepan. Cut remaining orange, pith and all, into chunks and add to saucepan along with rhubarb and water. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until rhubarb is very tender and starting to fall apart, about 15 minutes.
- Line a fine mesh sieve with a couple of layers of cheesecloth and place over a deep bowl or pot. Pour rhubarb mixture into prepared sieve and allow to drain for at least 2 hours or overnight. Discard any solids left in sieve.
- Place ⅔ cup (150 ml) strained rhubarb mixture into a large saucepan. Add sugar and vanilla bean before placing over high, heat bringing mixture to a boil, stirring occasionally until sugar has dissolved. Add pectin and let mixture boil, stirring occasionally, for 1 minute. Remove from heat, discard vanilla bean and skim off and discard any foam that may have formed on surface. Transfer juice to a heatproof bowl set over an ice water bath to cool. If not using immediately, jelly may be refrigerated in an airtight container up to 1 month.
Drink Pairings
PEPPERED RACK OF LAMB WITH PARSLEY MINT SALSA VERDE
Ingredients
Serves 6 to 8
LAMB RACK:
2 x 8 to 10-rib rack of lamb, about 4 lbs (2 kg) Frenched
1 tsp (5 ml) salt
½ tsp (2 ml) each ground cumin and coriander
freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) unsalted butter
PARSLEY MINT SALSA VERDE:
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) sherry vinegar
½ tsp (2 ml) each, salt and freshly ground black pepper
¾ cup (175 ml) chopped flat-leaf parsley
½ cup (125 ml) chopped fresh mint
2 garlic cloves, finely minced
1 small shallot, peeled and finely minced
1 tsp (5 ml) lemon zest
Instructions
- Blot racks of lamb dry. In a small bowl, combine salt, cumin and coriander. Stir to blend, then rub into lamb. Generously coat racks with freshly ground black pepper. Refrigerate for 45 minutes to 2 hours, for seasoning to seal chops.
- While lamb is resting, prepare PARSLEY MINT SALSA VERDE: In a food processor, combine olive oil, vinegar, salt and pepper. Pulse to emulsify and dissolve salt. Add remaining ingredients and briefly pulse to blend. Set aside at room temperature and let rest for 20 minutes for flavours to blend. Can be made ahead and refrigerated for up to a day. Bring to room temperature before serving.
- Using a very heavy-bottomed frying pan, such as cast iron about 12-in (30 cm) in diameter, heat oil over medium-high until it begins to shimmer. Place lamb racks, fat-side down, in hot pan and cook, turning occasionally with tongs until they begin to turn golden, about 4 minutes. Add butter and reduce heat to medium. Continue browning, basting the inner curve of racks with browned butter juices, turning often, until lamb is a deep golden brown.
- Lamb should read 120 F (49 C) on a meat thermometer for medium-rare when inserted into the thickest part of the rack. For medium, cook 4 or 5 minutes longer or until it registers 130 F (54 C) when tested.
- For dramatic presentation, transfer lamb to a serving platter, interlocking chops. Spread a little salsa verde over chops and serve remaining salsa in a small bowl on the side.
Drink Pairings
NAPLES NUGGET SALAD
Ingredients
Serves 4 to 6
SALAD:
1½ lbs (750 g) yellow, red and blue baby potatoes
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1 ml) each of salt and freshly ground black pepper
4 to 6 slices smoked prosciutto, torn into bite-sized pieces
½ cup (125 ml) green or kalamata olives
1 cup (250 ml) halved cherry tomatoes
¼ cup (60 ml) chopped fresh basil
2 cups (500 ml) fresh baby arugula, divided
DRESSING:
4 tbsp (60 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
2 garlic cloves, smashed and minced
1 tsp (5 ml) fresh lemon juice
¼ tsp (1 ml) sea salt
⅛ tsp (0.5 ml) crushed red pepper flakes
1 generous pinch of fennel seeds, crushed
1 splash of maple syrup or pinch of granulated sugar
Instructions
- Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
- Place potatoes in large bowl and drizzle with 1 tbsp (15 ml) oil, salt and pepper. Toss to coat. Then spread out on parchmentlined baking sheet in a single layer and bake in centre of oven for 15 minutes.
- When potatoes have baked for 10 minutes, remove and stir in prosciutto and olives (pitted if desired), then return to oven to finish baking, about 5 to 8 more minutes. Stir occasionally and pierce potatoes with a fork, to be sure they are tender but still firm when done.
- Meanwhile, in a large bowl, whisk together DRESSING ingredients, adding a splash of maple syrup (or pinch of sugar), to taste.
- Halve some of the larger potatoes, if desired, and transfer with prosciutto to a large serving dish along with tomatoes and basil. Gently toss together to evenly coat with dressing. Add more seasonings to taste, as desired.
- Fold in half the arugula and sprinkle remaining arugula onto individual servings before serving.
Drink Pairings
MOJITO CUPCAKES
Ingredients
Serves 2
CUPCAKES:
½ cup (125 ml) whole milk
½ cup + 2 tbsp (125 ml + 30 ml) packed
fresh mint leaves, divided, plus extra for garnish
1½ cups (375 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) salt
½ cup (125 ml) unsalted butter, at room temperature
1 cup + 1 tbsp (265 ml) granulated sugar, divided
2 large eggs
2 limes, zested and juiced, plus extra lime slices for garnish
4 oz (125 ml) white rum, divided
½ tsp (2 ml) vanilla extract
thin lime wedges and fresh mint, for garnish
RUM BUTTERCREAM:
5 large egg whites
1¼ cups (310 ml) granulated sugar
¼ cup (60 ml) lightly packed brown sugar
2 cups (500 ml) unsalted butter, diced and softened
¼ tsp (1 ml) salt
½ cup (125 ml) white rum
Instructions
- In a small saucepan, stir together milk and ½ cup (125 ml) mint leaves over medium heat. Warm until steaming, remove from heat, cover and let steep for 30 minutes. Strain through a fine- meshed sieve into a small bowl, pressing on mint leaves to extract flavoured milk. Discard mint and set milk aside to cool.
- Preheat oven to 325 F (170 C). Line 2 standard-sized muffin tins with paper liners and set aside.
- In a medium-sized bowl, whisk together flour, baking powder and salt.
- In bowl of a stand mixer fitted with paddle attachment, beat together butter and 1 cup (250 ml) sugar on medium-high speed until smooth, about 4 minutes. Add eggs, one at a time, mixing to combine after each.
- Beat in lime zest and juice, rum and vanilla extract until thoroughly incorporated. Add flour mixture in three batches, alternating with flavoured milk in two batches. Mix just until incorporated. Using a rubber spatula, give batter one last stir. Divide batter evenly among prepared muffin cups. Bake, rotating pans after 12 minutes, until cakes spring back when touched and a wooden skewer inserted only has a few moist crumbs attached, about 25 minutes total.
- While cupcakes bake, combine remaining 2 oz (60 ml) rum, 2 tbsp (30 ml) mint and 1 tbsp (15 ml) sugar in a small saucepan and warm over medium heat until sugar has melted and mixture is just warm, about 8 minutes. Remove pan from heat, cover and let steep.
- Carefully remove cooked cupcakes from muffin tins and allow to cool on a wire rack for 8 minutes. Brush tops of cupcakes with infused rum syrup and allow to cool completely.
- While cupcakes cool, make Rum Buttercream. In a medium-sized saucepan, bring about 1-in (2.5 cm) of water to a simmer over medium heat. Whisk together egg whites and sugars in large bowl and place over simmering water, making sure bowl does not touch surface of simmering water. Bring mixture to 160 F (71 C) while whisking constantly. Transfer mixture to bowl of a stand mixer fitted with whisk attachment and beat on medium-high speed until mixture has cooled, doubled in volume and forms stiff peaks, about 10 to 12 minutes. Add butter, about 1 tbsp (15 ml) at a time, mixing to incorporate after each addition until smooth. Stir in salt and rum until well combined. Transfer buttercream to a piping bag fitted with a large star tip.
- Frost cupcakes and garnish with a lime wedge and few fresh mint leaves, if desired.