HALIBUT CHEEKS
Ingredients
Serves 4
8 to 12 halibut cheeks, depending on size
4 tsp (20 ml) olive oil, divided
4 tsp (20 ml) butter, divided
1 shallot, minced
1 small garlic clove, minced
1 cup micro greens
2 tbsp (30 ml) Roasted Tomato Coulis
ROASTED TOMATO COULIS:
4 lbs (2 kg) ripe, medium-sized tomatoes, stems removed and halved
2 tbsp (30 ml) olive oil
salt and freshly ground black pepper, to taste
Instructions
- To make HALIBUT CHEEKS: Pat the halibut cheeks dry, and season with salt and pepper. Sauté 3 tsp (15 ml) oil and 3 tsp (15 ml) butter over medium-high heat. Add cheeks and cook 2 minutes on each side, or until almost cooked through. Transfer to a plate.
- Wipe pan clean. Heat remaining oil and butter over medium heat and add shallot and garlic, cook until translucent. Remove to a bowl, add micro greens.
- To serve, place Roasted Tomato Coulis in the middle of a plate or bowl. Add 2 halibut cheeks and top with micro greens.
- To make ROASTED TOMATO COULIS: Preheat the oven to 250 F (120 C). Place tomatoes on a large rimmed baking sheet cut-side up and drizzle with oil. Season generously with salt and pepper. Bake for 3 to 4 hours, or until tomatoes are soft and bursting.
- Allow to cool, then blend in batches to desired texture. For smoother coulis, strain through a fine-meshed sieve to eliminate seeds. Will keep in the refrigerator for 1 week or in the freezer for 4 months.
Drink Pairings
GRILLED SALMON SKEWERS WITH CUCUMBER SALSA
Ingredients
Serves 4
CUCUMBER SALSA:
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) lemon juice
½ shallot, finely chopped
1 tsp (5 ml) fresh dill, chopped
½ tsp (2 ml) kosher salt
fresh ground black pepper, to taste
½ unpeeled English cucumber, chopped
GRILLED SALMON SKEWERS:
8 bamboo skewers
2 lbs (1 kg) sockeye or spring salmon fillet, pin bones and skin removed
3 tbsp (45 ml) extra-virgin olive oil
kosher salt and pepper to taste
3 radishes, thinly sliced, for garnish
Instructions
- To make CUCUMBER SALSA: In a large bowl combine olive oil, lemon juice, shallot, dill, salt and pepper. Whisk to blend. Stir in cucumber.
- Soak skewers in warm water for 10-30 minutes.
- Cut salmon into 2-in (5 cm) cubes and thread 2 to 3 cubes onto each presoaked skewer. Brush with olive oil and season with salt and pepper. Refrigerate skewers until ready to cook.
- Grease grill and preheat barbecue to 350 F (180 C). Barbecue salmon just until cooked, approximately 2 minutes per side for medium rare.
- Remove and serve with Cucumber Salsa, garnish with radish.
Drink Pairings
LEMON DROP QUINOA SOUP
Ingredients
Serves 8
1 tbsp (15 ml) grape seed oil
½ small yellow onion, peeled and finely minced
1 large garlic clove, smashed and minced
½ cup (125 ml) white quinoa, rinsed and thoroughly drained
6 cups (1.5 L) chicken stock, divided
4 large eggs
3 tbsp (45 ml) cornstarch
¼ cup (60 ml) fresh lemon juice
1 small leek, trimmed, washed, sliced into thin rounds
8 baby carrots, trimmed, scraped, cut into matchsticks
½ cup (125 ml) fresh or frozen peas, snap, shelled or snow peas
3 whole green onions, thinly sliced
fresh cilantro, for garnish
Instructions
- Heat oil in a heavy-bottomed saucepan. Add onion and sauté over medium heat for 2 minutes or until softened. Do not brown. Add garlic and stir for 1 minute. Stir in quinoa to coat. Add 4 cups (1 L) stock and bring to a gentle boil. With lid ajar, simmer soup for 10 minutes until quinoa is tender.
- Meanwhile, place eggs in a mixing bowl and beat with an electric mixer until smooth. Dissolve cornstarch in ½ cup (125 ml) of stock. Beat into egg mixture along with lemon juice.
- Heat remaining 1½ cups (375 ml) stock in a saucepan. Do not boil. Gradually beat warmed stock into egg mixture a little at a time to prevent it from curdling eggs. Set aside.
- When quinoa is fully cooked, stir in leek, carrots and peas, reserving a couple crisp veggies for garnish. Slowly stir egg mixture into hot soup, stirring constantly until slightly creamy and thickened. Do not let it boil. Remove from heat and add salt and pepper to taste. Ladle into bowls and sprinkle with remaining crisp veggies and green onions. Serve immediately, garnished with fresh cilantro.
Drink Pairings
GLAZED PUMPKIN SEED BREAD WITH BRITTLE GARNISH
Ingredients
Serves 2 loaves
PUMPKIN SEED BREAD:
4 eggs
1½ cups (375 ml) granulated sugar
1¼ cups (300 ml) coconut oil, melted, cooled
14 oz (398 ml) can unseasoned pumpkin purée
3 cups (750 ml) whole wheat flour
2 tsp (10 ml) each baking powder, baking soda and cinnamon
1 tsp (5 ml) salt
½ cup (125 ml) unseasoned toasted pumpkin seeds
¼ cup (60 ml) each flaxseed, unseasoned toasted sunflower seeds and golden seedless raisins
1 orange, zest only
ICING DRIZZLE:
2 cups (500 ml) icing sugar, sifted
2 tbsp (30 ml) orange juice, strained
SEED BRITTLE:
1 cup (250 ml) granulated sugar
¼ cup (60 ml) clear corn syrup
3 tbsp (45 ml) unseasoned toasted pumpkin seeds
3 tbsp (45 ml) unseasoned toasted sunflower seeds
2 tbsp (30 ml) flaxseed
Instructions
- To make BREAD: Preheat oven to 350 F (180 C). Lightly grease two 8 x 4 x 2.5-in (20 x 10 x 6.5 cm) loaf pans. Set aside.
- In a large bowl combine eggs, sugar, oil and pumpkin, whisk until blended. In another bowl, combine dry ingredients (except seeds, raisins and orange zest) and stir to mix. Fold in remaining ingredients. Divide among prepared loaf pans and bake in centre of preheated oven for 50 minutes to 1 hour, or until a cake tester inserted in centre comes out clean. Remove cakes to a cooling rack and cool for 5 minutes before turning out of pans and cooling completely.
- Prepare ICING DRIZZLE and SEED BRITTLE: Add icing sugar to a large bowl and slowly stir in orange juice, adding just enough liquid to make icing pourable. Set aside.
- To make SEED BRITTLE: Line a baking sheet with parchment paper and set aside. Mix sugar and corn syrup together in a heavy-bottomed, 8 cup (2 L) saucepan. Bring to a boil until sugar dissolves. Reduce heat to medium-high or medium, cooking at a slow boil until it turns a pale amber colour, 8 minutes. While boiling, wash down insides of saucepan using a pastry brush dipped in water. When amber colour is reached, immediately stir in seeds. Quickly pour out onto prepared baking sheet, tilting sheet to spread into thin layer. Use a metal spatula to evenly disperse seeds. Set aside and cool until hard.
- When loaves have cooled, drizzle with icing. Break brittle into pieces and scatter over top. Cut loaves into slices and serve.
Drink Pairings
GREEN PAPAYA NOODLE SALAD
Ingredients
Serves
2 tbsp (30 ml) sherry vinegar
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) mirin
1 tbsp (15 ml) sugar
2 tbsp (30 ml) Asian fish sauce
1 shallot, minced
1 red Thai chili, seeded and finely minced
2 garlic cloves, minced
2 oz (60 g) dried bean vermicelli noodles
⅓ lb (175 g) Chinese barbecue pork, cut fine julienne
⅓ lb (175 g) hand-peeled fresh shrimp
2 cups (500 ml) julienne cut green papaya
½ English cucumber, seeded, cut into ¼-inch matchsticks
2 med carrots, peeled and shredded
1 cup (250 ml) chopped fresh mint
1 cup (250 ml) chopped fresh basil
1 cup (250 ml) chopped fresh cilantro
1 cup (250 ml) roasted, unsalted peanuts
Instructions
- Combine sherry vinegar, rice vinegar, mirin, sugar, fish sauce, shallot, chili and garlic cloves in a small saucepan over medium heat. Bring to a boil. Simmer for 5 minutes and remove from heat. Cool.
- Bring a medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Cut into smaller lengths with kitchen scissors if desired. Set aside.
- In a large mixing bowl, combine barbecued pork, shrimp, noodles, green papaya, cucumber, carrots, mint, basil, and cilantro. Drizzle with vinaigrette and toss well with peanuts.
Drink Pairings
HONEYCOMB CANDY AND CRAB SALAD
Ingredients
Serves 6
PICKLED APPLES:
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) apple cider vinegar
6 coriander seeds
1 large Granny Smith apple
SMOKED PAPRIKA HONEYCOMB CANDY:
vegetable oil, to grease pan
1¼ cup (300 ml) granulated sugar
2 tbsp (30 ml) light corn syrup
3 tbsp (45 ml) liquid honey
3 tbsp (45 ml) water
2 tbsp (30 ml) baking soda
¾ tsp (4 ml) sweet smoked paprika, divided
CRAB SALAD:
1 large egg, at room temperature
½ tbsp (7 ml) Dijon mustard
½ tbsp (7 ml) champagne vinegar or white wine vinegar
½ tsp (2 ml) lemon zest
¼ tsp (1 ml) salt
½ cup (125 ml) vegetable oil
1 tbsp (15 ml) lemon juice
1 lb (500 g) cooked mixed crabmeat
2 tbsp (30 ml) water
4 cups (1 L) mixed spring greens (baby lettuce, sorrel, watercress, basil and pea shoots)
3 radishes, trimmed and thinly sliced into rounds
sweet smoked paprika, for garnish (optional)
Instructions
- To make PICKLED APPLES: In a bowl whisk together sugar, vinegar and coriander seeds until sugar has dissolved.
- Peel, core and finely dice apple before adding to vinegar mixture. Refrigerate, stirring occasionally, for 2 hours. Drain before using.
- To make SMOKES PAPRIKA HONEYCOMB CANDY: Liberally grease a 10-in (25 cm) round springform pan with vegetable oil. Line bottom of pan with parchment paper and run a parchment collar up side of pan, 1 to 2-in (2.5 to 5 cm) above edge. Liberally grease parchment and set aside.
- In a deep, heavy-bottomed saucepan stir together sugar, corn syrup, honey and water. Place over medium-high heat and bring to a boil without stirring. Cook until mixture reaches 290 F (140 C) on a candy thermometer, or hardcrack stage, about 10 minutes. During cooking, if any sugar crystals form on sides of pan, brush down sides with a clean pastry brush dipped in water.
- Working quickly, remove sugar mixture from heat and whisk in baking soda and ¼ tsp (1 ml) smoked paprika. Take care as mixture will bubble up and be very hot. Immediately pour honeycomb candy into prepared pan.
- Sprinkle top of warm honeycomb candy with remaining ½ tsp (2 ml) smoked paprika and let cool to room temperature on a wire rack. When cool, break into pieces and serve. Honeycomb can be stored at room temperature in an airtight container.
- When ready to make CRAB SALAD: In a blender, mix together egg, mustard, vinegar, lemon zest and salt. With blender running, very gradually add oil until mixture has emulsified and thickened. Briefly blend in lemon juice and refrigerate dressing until ready to finish salad.
- Place crabmeat in a bowl, removing any shell remnants. Toss crab with half the dressing. Whisk water into remaining dressing.
- Divide salad greens onto serving plates. Garnish with radishes, dressed crab, some Pickled Apples and a sprinkle of prepared honeycomb candy. To finish, drizzle with remaining dressing, dust with sweet smoked paprika (if desired) and serve immediately.
Drink Pairings
LAYERED PARSNIP COFFEE CAKE WITH BUTTERCREAM
Ingredients
Serves 32
CAKE:
1 cup (250 ml) coconut oil, melted, cooled
1½ cups (375 ml) granulated sugar
4 eggs, whisked
2 cups (500 ml) peeled, shredded parsnips
1 lemon, zest only
3 cups (750 ml) all-purpose flour
2 tsp (10 ml) each baking powder and soda
½ tsp (2 ml) salt
¼ tsp (1 ml) ground ginger
1 cup (250 ml) buttermilk
½ tsp (2 ml) bergamot flavouring
½ cup (125 ml) sliced hazelnuts
⅓ cup (75 ml) slivered dried apricots
BUTTERCREAM FROSTING:
½ cup (125 ml) white chocolate melting wafers
1 cup (250 ml) unsalted butter
3 cups (750 ml) icing sugar, sifted
⅓ cup (75 ml) whipping cream
slivered candied ginger (optional)
PARSNIP CURLS:
1 parsnip, peeled and trimmed
1 cup (250 ml) granulated sugar
1 cup (250 ml) water
Instructions
- To make CAKE: Preheat oven to 350 F (180 C). Grease two 8 x 8-in (20 x 20 cm) baking pans and line with parchment paper, overlapping edges.
- In a large bowl, stir together oil, sugar and eggs then stir in shredded parsnips and lemon zest until blended.
- In another bowl, combine flour, baking powder, soda and seasonings. Stir to blend. Stir dry ingredients into sugar mixture, alternating with buttermilk. Add bergamot flavouring. Fold in hazelnuts and apricots. Turn into prepared pans and smooth top. Bake in oven for 30 to 35 minutes or until a cake tester inserted in centre comes out clean. Remove pan to a rack to cool for 10 minutes before lifting out of pan and cooling completely.
- To make BUTTERCREAM FROSTING: Melt white chocolate wafers in small bowl over a saucepan of simmering water. Remove bowl from heat just before fully melted and stir until smooth. Cool completely.
- In a bowl,cream butter, gradually adding icing sugar until completely combined. Beat in cream, then slowly beat in melted chocolate at low speed. Beat for 2 more minutes until fluffy. Add more cream or icing sugar if needed. Refrigerate until slightly firm and ready to frost cake.
- To make PARSNIP CURLS: Preheat oven to 225 F (110 C). Thinly shave parsnip lengthwise using a peeler. In a medium- sized saucepan, combine sugar with water over medium-high heat to dissolve sugar. Stir in shaved parsnips and simmer with bubbles breaking surface for 15 minutes. Strain and let stand, for 15 minutes. Line a baking sheet with parchment paper and lay shaved parsnips in a single layer. Bake for 30 minutes. Remove and curl parsnip shavings around wooden spoon handles or fingers, making coils. Place seam-side down onto baking sheet, bake another 30 to 45 minutes until curls are firm. Remove sheet from oven and set aside.
- When cake has cooled, pipe frosting or use a s spatula to spread half the frosting in swirls over top to edges of first layer. Place second cake layer on top and swirl remaining frosting over top. Arrange parsnip curls on top or sprinkle with chopped candied ginger.
Drink Pairings
GÂTEAU SAINT-HONORÉ
Ingredients
Serves 6
¼ x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
MOCHA PASTRY CREAM:
1½ cups (325 ml) whole milk
1 tsp (5 ml) vanilla bean paste
½ cup (125 ml) granulated sugar
2 tbsp (30 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
4 large egg yolks
1 tbsp (15 ml) melted chocolate
1 tbsp (15 ml) instant espresso powder, diluted in 1 tsp (5 ml) hot water and cooled
CAKE:
½ x 14 oz (398 g) package frozen puff pastry, thawed
4 oz (125 g) dark chocolate, divided
1 cup (250 ml) cold whipping cream
¼ cup (60 ml) icing sugar
1 tbsp (15 ml) cacao liqueur
Instructions
- Prepare BASIC CHOUX PASTRY as per Master Recipe. You will only need about ¼ of the recipe. Once puffs have cooled, make a small incision in bottom of each.
- Prepare MOCHA PASTRY CREAM: In a medium-sized saucepan, combine milk and vanilla and bring to a simmer, stirring occasionally.
- Meanwhile, in medium-sized bowl, beat sugar, flour, cornstarch and yolks on high speed until thick and pale yellow, about 2 minutes.
- Gradually pour about 1/3 of hot milk into egg mixture, stirring to combine.
- Pour egg mixture into remaining milk in saucepan and cook, whisking constantly over low to medium heat until custard thickens and begins to bubble, about 4 minutes. Continue to cook, whisking for 1 minute. Remove from heat, add melted chocolate and coffee and stir until well combined.
- Pour custard into a clean bowl, press a piece of plastic wrap or buttered parchment paper onto surface and cool to room temperature before refrigerating.
- Preheat oven to 400 F (200 C).
- To make base of cake, roll out thawed sheet of puff pastry to a thickness of ⅛-in (3 mm). Cut a rectangle 10 x 6-in (25 x 15 cm) and place on parchment paperlined baking sheet. Bake for 20 minutes or until puffed and golden. Remove from oven and cool completely.
- Add Mocha Pastry Cream to a pastry bag fitted with a round tip (Wilton 71). Insert tip into each puff and fill with cream. Set aside.
- Pipe any remaining pastry cream over middle of puff pastry rectangle.
- Reserving 1 tbsp (15 ml) of solid chocolate, melt the rest in double boiler or microwave. Be careful not to burn. When fully melted, dip top of choux pastry balls in chocolate and set aside to cool. Once cooled arrange in a line along each long edge of puff pastry.
- In a bowl, whip cream until soft peaks form. Then add icing sugar, 1 tbsp (15 ml) at a time, and whip until stiff peaks form. Stir in cacao liqueur. Fit a pastry bag with a star tip Wilton 1M1 or Wilton 2D1. Fill bag with whipped cream and fill middle of cake, between each row of choux.
- Grate some of the reserved solid chocolate over whipped cream.
- Refrigerate cake until ready to serve.
Drink Pairings
GRILLED CHICKEN WITH NECTARINE BARBECUE SAUCE
Ingredients
Serves 4 to 6
NECTARINE BARBECUE SAUCE:
½ yellow onion, chopped
1 garlic clove, chopped
1 tbsp (15 ml) vegetable oil
3 nectarines, pitted and chopped
½ cup (125 ml) spiced dark rum
½ cup (125 ml) liquid honey
½ cup (125 ml) tomato paste
¼ cup (60 ml) cider vinegar
2 tsp (10 ml) smoked paprika
4 tsp (20 ml) kosher salt
1 tsp (5 ml) grated nutmeg
½ tsp (2 ml) ground black pepper
BARBECUED CHICKEN:
4 chicken drumsticks, with skin on (optional)
4 chicken thighs, with skin on (optional)
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) salt
2 tsp (10 ml) ground black pepper
2 lemons, cut in half
6 thyme sprigs
Instructions
- In a heavy-bottomed saucepan, sweat onions and garlic in vegetable oil until soft, about 5 minutes over low-medium heat.
- Add remaining barbecue sauce ingredients and simmer, uncovered, for 15 to 20 minutes. Stir often. Transfer to a food processor or blender and purée until smooth. Adjust seasoning to taste. Store in a tightly covered container in the refrigerator for up to 1 week. Makes 2¼ cups (560 ml).
- Grease grill and preheat barbecue to medium heat, about 350 F (180 C).
- In a large bowl, combine chicken, olive oil, salt and pepper. Rub in with your hands to evenly coat.
- Place chicken on greased grill and barbecue for about 7 minutes on each side.
- Generously brush chicken with Nectarine Barbecue Sauce. Continue flipping and basting chicken with sauce until juices run clear when pierced and internal temperature registers 165 F (75 C) on a meat thermometer when inserted into centre of meat, about 10 to 12 minutes more per side.
- Meanwhile, grill cut side of each lemon half and set aside for garnish.
- To serve, arrange chicken on a heated platter and garnish with grilled lemon and sprigs of thyme.
Drink Pairings
GRILLED CHIPOTLE FISH TACOS WITH TROPICAL FRUIT AND AVOCADO SALSA
Ingredients
Serves 8
TROPICAL FRUIT AND AVOCADO SALSA:
1 cup (250 ml) finely diced pineapple
1 cup (250 ml) finely diced mango or papaya
2 avocados, pitted, peeled and cut into small dice
¼ cup (60 ml) finely chopped red onion
½ cup (125 ml) chopped cilantro, divided
1 serrano or jalapeño chili pepper, seeded and finely minced
2 tbsp (30 ml) lime juice
FISH TACOS:
salt and freshly ground pepper, to taste
¼ cup (60 ml) canola oil
1 lime, zest and juice
1 chipotle chili in adobe sauce, finely chopped
1 garlic clove, finely minced
1 lb (500 g) white flaky fish fillet such as halibut, snapper or mahi mahi
8 flour tortillas
shredded green cabbage, thinly sliced red onion, chopped green onions, chopped cilantro, sour cream and hot sauce, for garnish
Instructions
- To make TROPICAL FRUIT AND AVOCADO SALSA: In a mixing bowl, combine pineapple, mango or papaya, avocado, red onion, ¼ cup (60 ml) cilantro, serrano or jalapeño chili pepper and lime juice. Gently toss and season with salt and pepper. Cover and refrigerate until ready to serve.
- To make FISH TACOS: Grease grill and preheat barbecue to medium-high. In a small bowl, whisk together canola oil, lime zest and juice, chili, garlic and remaining cilantro. Place fish in a medium-sized dish and pour marinade over fish. Marinate 15 to 20 minutes.
- Transfer fish to hot grill, flesh-side down. Barbecue for 3 minutes, then turn over for another 2 minutes, or until cooked. Remove and let rest, 5 minutes. Remove skin and flake fish into large pieces.
- Grill tortillas for 20 to 30 seconds to warm. Divide flaked fish among the tortillas and top with the garnish ingredients and Tropical Fruit and Avocado Salsa. Serve immediately.