MAPLE AND TAMARI- ROASTED ROOT VEGETABLES
Ingredients
Serves 8
4 turnips, trimmed, cut into 8 wedges
1 rutabaga, trimmed, cut into rectangles
6 carrots, trimmed, halved lengthwise
3 parsnips, trimmed, quartered lengthwise
5 each golden and red beets, trimmed, quartered lengthwise
2 tbsp (30 ml) tamari
2 tbsp (30 ml) pure maple syrup
1 tbsp (15 ml) white wine vinegar
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) chopped fresh thyme
1 tbsp (15 ml) chopped fresh rosemary
salt and pepper, to taste
Instructions
- Arrange oven racks in top and bottom third of oven before preheating to 425 F (220 C).
- Fill a large saucepan with water, season with a couple generous pinches of salt and bring to a boil over high heat. Blanch turnips until barely tender, 1 minute. Using a slotted spoon, transfer turnips to a baking sheet. Repeat blanching with rutabaga before reducing heat to medium-high. Add carrots and parsnips to saucepan and simmer until barely tender, 3 minutes. Using a slotted spoon, transfer to baking sheets with turnips and rutabaga. Add yellow beets to saucepan and simmer until just tender, 5 minutes. Transfer to baking sheet and repeat with red beets. Allow all vegetables to cool for 10 minutes. Discard cooking water.
- Whisk together tamari, maple syrup and vinegar. Set aside.
- In a large bowl, toss vegetables with oil, thyme and rosemary before seasoning with salt and pepper. Spread vegetables in an even layer on 2 large baking sheets. Roast for 15 minutes. Drizzle vegetables with tamari mixture and continue to roast until vegetables are browned, another 15 to 20 minutes. Transfer vegetables to a platter and serve warm.
Drink Pairings
GRILLED PEACHES WITH MAPLE WALNUT ICE CREAM
Ingredients
Serves 8
MAPLE WALNUT ICE CREAM:
⅓ cup (75 ml) + ½ cup (125 ml) pure maple syrup, divided
1 cup (250 ml) chopped walnuts, toasted
¼ tsp (1 ml) salt
1 cup (250 ml) whole milk
2 tbsp (30 ml) granulated sugar
4 large egg yolks, whisked
1 cup (250 ml) whipping cream
¼ tsp (1 ml) vanilla
MAPLE THYME BUTTER:
½ cup (125 ml) unsalted butter, at room temperature
2 tbsp (30 ml) maple syrup
1 tsp (5 ml) extra-aged balsamic vinegar
½ tsp (2 ml) minced fresh thyme leaves
1 pinch of salt
8 fresh cling-free peaches
canola oil, to brush
¼ cup (60 ml) chopped, toasted walnuts, for garnish
sprigs fresh thyme, for garnish
Instructions
- To make MAPLE WALNUT ICE CREAM: First prepare walnuts. In a small saucepan, heat ⅓ cup (75 ml) pure maple syrup. Once at a boil, stir in toasted walnuts and salt. Return to a boil. Stir for a couple more seconds and remove from heat. Set aside to cool.
- In a medium-sized saucepan warm milk and sugar.
- In a medium bowl, whisk a little warmed milk mixture into whisked egg yolks. Then slowly whisk egg yolks into remaining warmed milk in saucepan. Stir over medium-low heat until mixture thickens and coats a metal spoon. Pour through a strainer into a bowl and stir in whipping cream to cool. Add ½ cup (125 ml) maple syrup and vanilla. Chill mixture thoroughly in refrigerator before freezing in an ice cream maker. Freeze according to manufacturer’s instructions. Add cooled walnuts in syrup during last few minutes of churning. Alternatively, pour both mixtures into a metal container, mix and cover tightly with foil. Freeze until almost firm. Stir with a fork to break up mixture. Return to freezer, covered, until set, about 4 hours or preferably overnight.
- To make MAPLE THYME BUTTER: In a small bowl combine butter, maple syrup, vinegar, thyme and salt. Whisk to blend. Set aside. Preheat barbecue to medium and grease grill. Cut peaches into halves and remove stone. Brush cut surfaces with canola oil. Place peaches cut-side down on greased grill. Grill until golden and warmed through but still firm, about 3 to 5 minutes.
- Serve peaches hot with a scoop of Maple Thyme Butter on each and a scoop of Maple Walnut Ice Cream. Garnish with chopped toasted walnuts and a sprig of thyme.
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.
Drink Pairings
HONEY MADELEINES WITH GOAT’S MILK YOGURT SORBET
Requires an ice cream maker and Madeleine moulds.Ingredients
Serves 6
2 cups (500 ml) goat’s milk yogurt
½ cup (125 ml) whipping cream
½ cup (125 ml) goat’s milk
12 tbsp (180 ml) granulated sugar, divided
¼ cup (60 ml) liquid honey, divided, plus extra for garnish
1½ tsp (7 ml) orange zest, divided
¾ tsp (4 ml) dried culinary lavender, plus extra for garnish
1 cup (250 ml) all-purpose flour
½ tsp (2 ml) baking powder
½ cup (125 ml) unsalted butter, melted, plus extra for greasing pans
½ tsp (2 ml) chopped fresh thyme, plus extra for garnish
2 large eggs
1 egg yolk
Instructions
- Two days before you plan on serving, place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate overnight allowing whey to drain away leaving a very thick yogurt. Discard whey.
- In a medium-sized saucepan, combine cream, goat’s milk, 6 tbsp (90 ml) sugar, 2 tbsp (30 ml) honey, ½ tsp (2 ml) orange zest and lavender. Set over medium heat and bring just to a simmer. Remove from heat and allow mixture to sit, covered, for 1 hour. Strain into a bowl and whisk in reserved strained yogurt. Refrigerate until mixture is cold, at least 4 hours or overnight.
- Meanwhile, make madeleine batter. In a bowl, whisk together flour and baking powder. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together remaining 2 tbsp (30 ml) honey, butter, remaining 6 tbsp (90 ml) sugar, remaining 1 tsp (5 ml) orange zest, thyme, eggs and egg yolk until very smooth, about 2 minutes at medium speed. Gradually add flour mixture a couple of tablespoons at a time. Then whisk for another minute. Cover and refrigerate batter overnight.
- The day you are going to serve dessert, churn sorbet in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and freeze until ready to enjoy.
- To finish madeleines, preheat oven to 400 F (200 C). Prepare madeleine moulds by brushing liberally with extra melted butter.
- Spoon batter into moulds until ¾ full. Bake until golden brown and puffed, about 8 to 10 minutes. Turn baked madeleines out onto a wire rack and let cool. Wipe out moulds and repeat with remaining batter. Serve madeleines warm with Goat’s Milk Yogurt Sorbet, drizzled with extra honey and scattered with extra lavender and thyme leaves, if desired.
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
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
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
FRESH TROUT WITH LEMON CAPER AIOLI
Ingredients
Serves 6
LEMON CAPER AIOLI:
1 large garlic clove, smashed and finely minced
2 tbsp (30 ml) grape seed oil
1 tsp (5 ml) Dijon mustard
½ lemon, zest only
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) minced fresh chives
2 tsp (10 ml) capers, rinsed and drained
TROUT:
6 x 6 oz (180 g) whole trout, skin on
1 tbsp (15 ml) grape seed oil
1 lemon, cut into wedges, for garnish
micro greens and chives, for garnish
Instructions
- To make LEMON CAPER AIOLI: Place garlic in a mini food processor and whirl. Gradually add oil until a smooth emulsion has formed. Add Dijon, lemon zest and mayonnaise and whirl to blend. Transfer to a small bowl and stir in chives and capers. Seal. Can be refrigerated for up to a couple of days.
- To make TROUT: Preheat oven to 350 F (180 C). Blot fish dry with paper towel. Place on a parchment-lined baking sheet and gently rub with oil. Bake in centre of preheated oven for 12 to 15 minutes or until fish is almost cooked through. You want it a little rare as it will continue to cook once removed from oven.
- Once cooked, gently peel off skin from fish and discard heads. Remove fillets of fish from spine and place on a heated serving platter. Garnish with micro greens and chives. Drizzle with a little sauce and serve remaining sauce alongside. Excellent with baby spring vegetables and basmati rice.
Drink Pairings
HAM, LENTIL AND SWISS CHARD STEW
Ingredients
Serves 6
1 tbsp (15 ml) olive oil, plus extra
1 medium cooking onion, peeled and chopped
2 garlic cloves, minced
2 lb (1 kg) smoked ham hock
12 cups (3 L) water
1 cup (250 ml) crushed tomatoes
6 sprigs fresh parsley
4 sprigs fresh thyme
2 celery stalks, trimmed and chopped
1 large carrot, peeled and chopped
1 large jewel yam, peeled and chopped
1 cup (250 ml) dried French green lentils
1 cup (250 ml) pasta such as Radiatori or corkscrew
8 oz (250 g) red Swiss chard, stems trimmed, leaves chopped
salt and freshly ground black pepper, to taste
Instructions
- In a large saucepan, heat oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add ham hock, water, crushed tomatoes, parsley and thyme. Turn heat to medium-high and bring to a boil. Reduce heat to low and cook soup, with lid slightly ajar, for 1 hour.
- Discard parsley and thyme stems. Remove ham hock to a bowl to cool slightly. Increase heat to medium. Add celery, carrot, yam and lentils and cook, stirring occasionally, at a gentle simmer, for 30 minutes.
- Meanwhile, remove and shred ham meat, discarding bone and excess fat. Set aside.
- Add pasta to soup and cook until pasta is tender, about 8 minutes. Stir in Swiss chard and shredded ham, cooking until chard has softened, about 2 minutes. Season to taste with salt and pepper.
- To serve, divide soup among warmed bowls and garnish with a drizzle of extra olive oil. Enjoy immediately.