HARISSA SEMOLINA CAKE WITH LABNEH AND HONEYED GRILLED FIGS
Ingredients
Serves 8 to 10
CAKE:
1 + 2 tbsp (15 + 30 ml) sesame tahini, divided
3 cups (750 ml) semolina flour
1 tsp (5 ml) baking powder
3/4 cup (175 ml) unsalted butter, at room temperature
1 cup (250 ml) granulated sugar
3 eggs
1 orange, zest and juice
½ cup (125 ml) Marcona almonds
⅓ cup (75 ml) finely chopped pistachios, lightly toasted, for garnish
fresh figs, for garnish
SUGAR SYRUP:
1½ cups (375 ml) water
1¼ cups (310 ml) granulated sugar
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) rose water, if desired
LABNEH WITH HONEYED GRILLED FIGS AND SUMAC:
2 cups (500 ml) full fat plain Greek yogurt
generous pinch of salt
10 fresh, firm figs
2 tsp (10 ml) grape seed oil
¼ cup (60 ml) dark liquid honey, such as buckwheat
2 tbsp (30 ml) toasted chopped pistachios
pinches of sumac powder
fresh mint, for garnish
Instructions
- Preheat oven to 350 F (180 C). Brush a 9-in (23 cm) spring-form pan with 1 tbsp (15 ml) tahini and set aside.
- To make CAKE: Stir flour and baking powder together in a small bowl. Combine butter and sugar in bowl of an electric stand mixer fitted with a paddle attachment. Cream until light and fluffy. Gradually beat in eggs, one at a time, and remaining 2 tbsp (30 ml) tahini, orange zest and juice until blended.
- Stir in flour mixture, using a wooden spoon or a spatula, until blended. Mixture will be like a soft, moist cookie dough. Transfer to prepared baking dish. Lightly wet fingertips, then press mixture into pan. Smooth the surface. Using a pastry scraper or a knife, cut diagonal lines across the top about 1/8-in (.25 cm) deep, creating a diamond pattern. Lightly press an almond into the centre of each diamond.
- Bake cake in centre of preheated oven for 30 to 40 minutes, or until puffed and golden and the sides are golden brown. When done, remove pan from oven and cool on a rack.
- To make SUGAR SYRUP: Combine water, sugar and lemon juice in a heavy saucepan. Stir together and bring to a boil. Reduce heat and simmer for 20 minutes or until it reduces by a third. Remove from heat and stir in rose water, if using. Set aside to fully cool.
- When cake has cooled, pierce all over top several times with a skewer or fork. Drizzle with cooled sugar syrup. Let syrup settle in. Dust with toasted pistachio crumbs. Cut cake into diagonal pieces following the lines. Remove sides of springform pan and gently remove pieces of cake with a small spatula. Serve with spoons of freshly made Labneh with Honeyed Grilled Figs and Sumac (recipe to follow). Can be made ahead, covered and refrigerated for up to several days.
- To make LABNEH: Line a non-reactive strainer with a few layers of cheesecloth. Place strainer over a deep bowl, deep enough for strained liquid. Transfer yogurt to strainer and fold in edges of cheesecloth over yogurt. Refrigerate for 8 to 12 hours.
- Remove Labneh from cloth and transfer to a bowl. Yogurt will be very thick. Discard liquid whey or refrigerate and use within a few days in baking recipes. Refrigerate Labneh until ready to serve.
- Preheat barbecue on medium-low. Cut figs in half and brush all over with grape seed oil. Place, cut-side down, on barbecue and grill for a couple minutes, or just until light grill marks appear. Flip figs and drizzle each with a couple dots of honey. Continue to barbecue for a minute longer, or just until hot.
- To serve, place a couple spoonfuls of Labneh into a serving dish with a couple halved figs on top, drizzle with honey. Sprinkle with a pinch of sumac powder and garnish with mint. Serve with squares of Harissa Semolina Cake.
Drink Pairings
LIME AND SPICED MIXED MELON SALAD
Ingredients
Serves 4
¼ cup (60 ml) lime juice
3 tbsp (45 ml) honey
½ tsp (2 ml) sriracha sauce
2 tbsp (30 ml) chopped fresh cilantro or mint, or both
pinch salt
2 cups (500 ml) cantaloupe balls, from about 1 large ripe cantaloupe
2 cups (500 ml) honeydew balls, from about 1 large ripe honeydew
2 cups (500 ml) watermelon balls, from about half watermelon
2 cups (500 ml) ½-inch (1.25 cm) diced pineapple
Instructions
- Combine lime juice, honey, sriracha, cilantro and salt in a small bowl until combined.
- In a large bowl, lightly toss the melon balls with the honey-lime mixture to coat evenly. Garnish with additional cilantro. Chill in refrigerator until serving.
Drink Pairings
KICKED-UP GRILLED CORN
Ingredients
Serves 12
8 ears of corn with husks
2 tbsp (30 ml) salt
TOPPING:
½ cup (125 ml) unsalted butter, at room temperature
2 tbsp (30 ml) chopped fresh basil
2 tbsp (30 ml) finely grated Parmesan
1 tsp (5 ml) salt
½ tsp (2 ml) crushed red chili flakes
Instructions
- Pull outer husks from corn back and strip away silk from each ear of corn. Fold husks back into place and put corn in large bowl or sink with cold water and 2 tbsp (30 ml) salt for 10 minutes.
- Preheat grill to medium.
- Combine Topping ingredients in a medium-sized bowl. Stir to blend and set aside.
- Remove corn from water bath and shake off excess. Place corn with husks intact directly on heated grill. Close barbecue and grill corn for 15 to 20 minutes or until kernels are tender when pierced. Turn corn every 5 minutes during grilling.
- Remove husks and generously spread cobs with topping while still hot.
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
FRITTATA BITES
Ingredients
Serves 24 Bites
1 tbsp (15 ml) extra-virgin olive oil, plus extra for greasing
1 small yellow onion, finely chopped
1 garlic clove, minced
1 tsp (5 ml) each, chopped fresh thyme and tarragon leaves
1 cup (250 ml) fresh, or thawed frozen peas
8 large eggs
½ cup (125 ml) grated Gruyère cheese
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
12 grape tomatoes, halved
chopped fresh chives, for garnish
Instructions
- Preheat oven to 350 F (180 C). Grease a 24-cup, non-stick mini muffin tin and set aside.
- In a large frying pan, heat oil over medium heat. Add onion and cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic and continue to cook for another 2 minutes. Remove from heat, stir in thyme, tarragon and peas, then set aside to cool to room temperature.
- In a large bowl, whisk together eggs with cheese, cooled pea mixture, salt and pepper until well combined. Spoon or pour mixture into prepared muffin tin, making sure each cup gets some peas and cheese. Top each cup with a tomato half, cut-side facing up, then carefully transfer muffin tin to oven and bake until egg mixture is puffed and set, about 12 to 15 minutes. Allow to cool for 2 minutes in pan before turning out Frittata Bites.
- Arrange Frittata Bites on a platter and sprinkle with chopped chives. Serve warm or at room temperature.
Drink Pairings
GLUTEN-FREE FLATBREAD WITH ORANGE-HOISIN AND CHINESE BARBECUED PORK
Ingredients
Serves 4
1¾ cups (425 ml) Gluten-Free Flour Blend (such as Next-Jen or Robin Hood)
1 x 7 g package instant or quick rise yeast
1 tsp (5 ml) salt
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) xanthan gum (available at health food or specialty stores)
1 tsp (5 ml) garlic powder (optional)
1¼ cups (290 ml) warm homogenized milk (105-120 F (40 to 45 C)
2 tbsp (30 ml) olive oil, plus extra
¼ cup (60 ml) hoisin sauce
1 tbsp (15 ml) orange zest
2 tbsp (30 ml) orange juice
1½ cups (375 ml) shredded Monterey Jack cheese
½ medium-sized red onion, thinly sliced
¼ lb (125 g) Chinese barbecued pork, thinly sliced
small handful cilantro, coarsely chopped
crushed red pepper flakes, optional
Instructions
- Preheat barbecue to 450 F (230 C).
- Line a baking sheet with parchment paper and lightly dust with some gluten-free flour.
- Whisk together flour, yeast, salt, sugar, xanthan gum and garlic powder, if using, in large bowl of an electric mixer. In a measuring cup, mix together warm milk and olive oil. With mixer on low speed, slowly drizzle in milk mixture. Using a dough hook, beat on medium-high speed for 4 to 5 minutes. If too sticky, add a little more gluten-free flour.
- Place dough onto prepared dusted parchment paper-lined baking sheet. Cover with another piece of parchment paper and roll out until about ⅜-in (.1 cm) thick. Transfer dough to a floured flatbread baking sheet. Once grill is 450 F (230 C), brush the grill using a pad of paper towels soaked in olive oil. Slide theflatbread onto greased grill. Close cover and bake for 2 minutes, or until there are grill marks on underside of flatbread and the top has started to bubble.
- Remove flatbread from grill with tongs and flip onto pan so the grill marks are facing up.
- In a small mixing bowl, combine hoisin sauce, orange zest and juice. Brush top surface of crust with hoisin mixture and sprinkle with half the cheese. Scatter top with red onion and barbecued pork slices, then finish with remaining cheese. Return pan with flatbread to barbecue.
- Close barbecue and bake flatbread for 2 to 3 minutes, or until pizza is browned underneath and cheese is bubbling. Remove and allow to rest 5 minutes. Garnish with cilantro and crushed red pepper flakes.
Drink Pairings
LAYERED RED WINE CHOCOLATE CAKE WITH CREAM CHEESE FROSTING
Ingredients
Serves 12
CAKE:
2¾ cups (675 ml) Cabernet or Merlot wine, divided
½ cup (125 ml) light brown sugar
3½ cups (875 ml) cake and pastry flour
½ cup (125 ml) cocoa powder
2 tsp (10 ml) baking powder
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
½ tsp (2 ml) fine salt
1 cup (250 ml) unsalted butter, at room temperature
1 vanilla bean, split and seeds scraped out
2½ cups (625 ml) granulated sugar
4 large eggs, at room temperature
CREAM CHEESE FROSTING:
1 cup (250 ml) unsalted butter, at room temperature
½ cup (125 ml) vegetable shortening
1 lb (500 g) plain cream cheese, at room temperature
1 tsp (5 ml) vanilla
3½ lbs (1.5 kg) icing sugar
½ tsp (2 ml) fine salt
Instructions
- To make CAKE: In medium-sized saucepan, whisk together ¾ cup (175 ml) wine and the brown sugar over low heat. Whisk until sugar dissolves. Set aside to cool. Wine syrup can be made a day ahead.
- Preheat oven to 350 F (180 C). Grease three 8-in (20 cm) round cake pans with butter or cooking spray and line bottoms with a circle of parchment paper. Grease top of parchment rounds and set prepared pans aside.
- In a medium-sized bowl whisk together flour, cocoa powder, baking powder, cinnamon, cardamom and salt. Set aside.
- In bowl of a stand mixer fitted with paddle attachment beat together 1 cup (250 ml) butter, vanilla seeds and sugar. Mix on medium speed until light and fluffy, about 4 minutes. Reduce speed to low and add eggs, 1 at a time, mixing until each is incorporated. In 3 alternating additions, add flour mixture and remaining 2 cups (500 ml) wine to batter, mixing until just incorporated before each addition. Divide batter evenly between prepared cake pans.
- Bake until a wooden skewer inserted in cakes comes out clean, about 30 to 40 minutes. Remove from oven and allow to cool completely in pans on a wire rack.
- While cakes cool, prepare CREAM CHEESE FROSTING: In bowl of a stand mixer fitted with paddle attachment, cream together butter, shortening, cream cheese and vanilla. Sift together icing sugar and salt before gradually adding to butter mixture. Beat on low speed until fully incorporated and creamy.
- To assemble cake, run a thin knife around edge of each cake tin and invert to unmould. Discard parchment paper. Cut each cake in half horizontally with serrated knife, making 6 layers. Place 1 cake layer, cut-side up, on cake stand. Brush with a thin layer of cabernet syrup and allow it time to seep in, about 1 minute. Place about ½ cup (125 ml) frosting in centre of cake layer and spread evenly to edges. Repeat process with next 5 layers. Refrigerate cake for half an hour. Thinly spread about 1 cup (250 ml) frosting all over cake, fine if uneven as this is a “crumb coat”. Refrigerate cake again for half an hour. Using a small offset spatula, ice cake with remaining frosting. Refrigerate again for at least half an hour. Just before displaying, decorate top of with grapes or flowers, as desired.
Drink Pairings
GIN- AND LEMON-MARINATED OLIVES
Ingredients
Serves 8 to 10
½ lemon, juice and rind
1 cup (250) ml mixed olives
1 tbsp (15 ml) gin
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) roasted red pepper, chopped
1 pinch chili flakes (optional)
Instructions
- Peel rind off lemon with a vegetable peeler and cut into thin strips. Mix olives with remaining ingredients and let sit overnight. Bring olives to room temperature before serving.
Drink Pairings
GRILLED FLANK STEAK WITH FLAXSEED OIL AIOLI
Ingredients
Serves 6 to 8
FLAXSEED OIL AIOLI:
1 large egg, at room temperature
2 garlic cloves, crushed
1 tbsp (15 ml) Dijon mustard
¾ cup (175 ml) vegetable or canola oil
½ cup (125 ml) flaxseed oil
4 tsp (20 ml) fresh lemon juice
2 tbsp (30 ml) minced chives
salt and freshly ground black pepper, to taste
GRILLED FLANK STEAK:
2 lbs (1 kg) flank steak, about ¾-in (2 cm) thick
1 tbsp (15 ml) dried parsley
1 tbsp (15 ml) paprika
2 tsp (10 ml) dried garlic flakes
2 tsp (10 ml) dried onion flakes
½ tsp (2 ml) dried thyme
¼ tsp (1 ml) cayenne pepper
2 green onions, thinly sliced on the diagonal, for garnish
white or whole wheat tortilla wraps
black beans, sliced avocado, shredded
lettuce, sliced radishes, diced tomatoes and cilantro, for garnish (optional toppings)
Instructions
- To make FLAXSEED OIL AIOLI: Combine egg, garlic and mustard in a food processor. Pulse until evenly blended
- With processor running, slowly add canola and flaxseed oil in a very thin, steady stream until completely combined. Add lemon juice and pulse until smooth.
- Remove mixture to a bowl and stir in chives. Add salt and pepper to taste
- Store aioli in an airtight container in refrigerator, for no longer than 4 days.
- To make STEAK: Lightly score steak about ¼-in (0.5 cm) deep on both sides in a diamond pattern. In a small bowl, make a dry rub by stirring seasonings together. Rub over steak. Cover with plastic wrap and refrigerate for a couple of hours or overnight.
- Bring steak to room temperature before grilling. Lightly oil grill and heat barbecue to medium-high. Grill steak with lid closed, 4 minutes. Turn and continue grilling until meat gives slight resistance when pressed, 4 to 5 more minutes. Flank steak tastes best cooked rare or medium-rare.
- Remove to a cutting board and let rest 5 minutes before slicing. Cut beef against the grain into thin strips. Sprinkle with green onions. Serve thin slices of beef on a tortilla with Flaxseed Oil Aioli and toppings of choice.
Drink Pairings
LAMB AND MINT ROLLS
Ingredients
Serves 16 Rolls
1 tbsp (15 ml) extra-virgin olive oil
¾ lb (340 g) ground lamb
1 tsp (5 ml) Chinese five-spice powder
1 pinch salt
3 oz (90 g) dried rice vermicelli noodles
1 medium carrot, trimmed, peeled and grated
⅓ cup (75 ml) chopped fresh mint, plus extra
whole mint for garnish
3 tbsp (45 ml) chopped fresh cilantro, divided
¼ cup (60 ml) roasted cashews, chopped
1 tbsp (15 ml) peeled and minced fresh ginger root
1 garlic clove, minced
2 tbsp (30 ml) fresh lime juice
1 tsp (5 ml) light brown sugar
16 x 8-in (20 cm) rice paper rounds
½ cup (125 ml) hoisin sauce
2 tbsp (30 ml) unseasoned rice vinegar
1 green onion, trimmed and finely sliced
½ tsp (2 ml) crushed red pepper flakes
Instructions
- Warm oil in a frying pan over medium heat. Add ground lamb, Chinese f ive-spice and salt. Cook, stirring often, until lamb is no longer pink, about 5 minutes. Drain off excess fat before transferring to a bowl. Set aside to cool slightly.
- Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside until softened, about 5 minutes. Drain, rinse under cold water and allow to drain again thoroughly. Cut noodles with scissors into roughly 4-in (10 cm) lengths.
- In a large bowl, toss together noodles, lamb, carrot, chopped mint, 2 tbsp (30 ml) cilantro and cashews. In a separate small bowl, whisk together ginger, garlic, lime juice and sugar until sugar has dissolved. Pour dressing over lamb mixture and toss to combine.
- Place a lightly dampened tea towel on a baking tray and fill a shallow baking dish with warm water. Dip rice-paper rounds, 1 at a time, in warm water, then place on another tea towel to blot excess water. Place 2 mint leaves about 1 inch from edge of each round before topping with about 2 to 3 tbsp (30 to 45 ml) lamb mixture. Roll up, folding in edges, to enclose filling. Place on prepared baking tray with dampened tea towel and cover with another lightly damp tea towel while making remaining rolls. Once assembled, lamb and mint rolls may be lightly covered with plastic wrap and refrigerated for up to 2 hours.
- To make dipping sauce, in a small bowl, whisk together hoisin sauce, rice vinegar, green onion, crushed red pepper flakes and remaining 1 tbsp (15 ml) chopped cilantro. Transfer to a serving bowl and refrigerate until ready to use.
- To serve, allow rolls to come to room temperature for 20 minutes, if previously refrigerated. Arrange on serving platter with dipping sauce alongside.