GRILLED NECTARINE PAVLOVAS WITH SPARKLING ROSÉ SYRUP
Ingredients
Serves 10
SPARKLING ROSÉ SYRUP:
2 cups (500 ml) rosé sparkling wine
¼ cup (60 ml) granulated sugar
½ vanilla bean, split in half, seeds scraped out
PAVLOVAS:
4 egg whites
¼ tsp (1 ml) fine sea salt
½ tsp (2 ml) vanilla
⅛ tsp (0.5 ml) cream of tartar
⅔ cup (150 ml) granulated sugar
⅔ cup (150 ml) icing sugar
1 tbsp (15 ml) cornstarch
6 nectarines
2 tbsp (30 ml) coconut oil, melted
2½ cups (625 ml) vanilla Greek yogurt
basil leaves, for garnish
Instructions
- To make SPARKLING ROSÉ SYRUP: In a medium-sized saucepan, stir together rosé and granulated sugar over mediumhigh heat. Bring to a boil, stirring often, and reduce to ⅓ cup (75 ml), about 15 minutes. Remove syrup from heat and stir in vanilla seeds and pod. Set aside to cool before removing vanilla pod. Syrup may be stored in an airtight container for up to 2 days before using.
- To make PAVLOVAS: First position oven racks in upper and lower third of oven before preheating to 225 F (110 C). Line 2 baking sheets with parchment paper and set aside.
- In bowl of an electric mixer fitted with the whisk attachment, whip egg whites and salt to soft peaks. Add vanilla and continue whipping just until stiff peaks form.
- Meanwhile, in a bowl sift together cream of tartar and granulated sugar. In a separate bowl sift together icing sugar and cornstarch.
- With electric mixer on medium speed, add granulated sugar mixture to egg whites, 1 tbsp (15 ml) at a time, until meringue is stiff and sugar has dissolved. Remove bowl from mixer and sift icing sugar mixture over meringue. Gently fold together using a rubber spatula until well combined. Transfer mixture to a piping bag with a large star piping tip.
- Pipe roughly ten 3-in (8 cm) circles 2-in (2.5 cm) apart from each other on prepared baking sheet. Pipe 2 rings atop one another around the perimeter of each circle, forming a nest.
- Bake meringues in preheated oven, rotating baking sheet positions halfway through cooking time, until outsides are crisp, about 2 hours. Turn oven off, prop door open with a wooden spoon, and leave meringues in oven until completely cooled, about 3 hours. Meringues may be stored at room temperature in an airtight container for 1 day.
- When ready to serve, preheat grill or grill pan over medium-high heat.
- Cut nectarines in half and discard pits. Cut each half into 4 wedges. Brush with coconut oil and grill wedges until they start to soften, about 1 minute per side. Transfer to a plate when done.
- When ready to serve, divide meringue nests among serving plates. Fill each nest with ¼ cup (60 ml) yogurt before topping with grilled nectarine segments. Garnish with fresh basil leaves and a drizzle of Sparkling Rosé Syrup. Enjoy immediately.
Drink Pairings
HEIRLOOM LETTUCE SALAD WITH WALNUTS AND BUTTERMILK DRESSING
Ingredients
Serves 4
BUTTERMILK DRESSING:
¼ cup (60 ml) buttermilk
2 tsp (10 ml) olive oil
1 tsp (5 ml) plain yogurt
1 lime, juice only
pinch of salt
sprigs of fresh mint or tarragon, chopped, for garnish
LETTUCE SALAD:
2 heads lettuce, such a butter or Boston, or a mixture or heirloom greens
2 tbsp (30 g) walnut halves, soaked overnight in water to remove bitterness, and drained
Instructions
- In a small bowl, combine DRESSING ingredients, except for mint or tarragon. Whisk together until blended. Set aside.
- To make SALAD: Wash and spin-dry lettuce greens and tear into bite-sized pieces. Place in a large bowl and drizzle with dressing. Gently toss and divide among serving plates. Sprinkle with walnuts and garnish with chopped herbs.
Drink Pairings
HERBED TURKEY BREAST WITH APPLE CALVADOS SAUCE
Ingredients
Serves 12
HERBED TURKEY BREAST:
2 boneless turkey breast halves, about 2 lbs (1 kg each)
¼ cup (50 ml) unsalted butter, divided
1 tbsp (15 ml) finely chopped fresh or 2 tsp (10 ml) dry sage
1 tsp (5 ml) finely minced fresh rosemary
1 lemon, zest only
½ cup (125 ml) turkey or chicken stock
fresh sage leaves, for garnish
APPLE CALVADOS SAUCE:
2 tbsp (30 ml) unsalted butter
2 shallots, peeled and finely minced
1 garlic clove, smashed and finely minced
2 unpeeled Granny Smith apples, cored and cut into thin wedges
2 tbsp (30 ml) all-purpose flour
3 tbsp (45 ml) Calvados or brandy
1 cup (250 ml) unsweetened apple cider
1 cup (250 ml) turkey or chicken stock
3 tbsp (45 ml) whipping cream, optional
Instructions
- Preheat oven to 400 F (200 C). Rub each breast with 1 tbsp (15 ml) butter. Evenly sprinkle breasts with sage, rosemary and lemon zest. Generously sprinkle with salt and pepper.
- Place side by side on a rack in a roasting pan. Pour stock in bottom of pan. Roast turkey, uncovered, for 20 minutes. Reduce temperature to 350 F (180 C) and continue to roast for 45 minutes to 1 hour, or until turkey registers 170 F (75 C) on a meat thermometer inserted into the centre. Baste occasionally with remaining butter while roasting. Remove and transfer to a cutting board. Loosely cover with a tent of foil while preparing sauce.
- To make APPLE CALVADOS SAUCE: In a large frying pan, melt butter over medium heat. Add shallots and garlic and sauté just until soft. Add apple slices and sauté until almost soft. Set pan aside.
- Place roasting pan with turkey drippings on burner over medium heat. Scrape pan drippings and whisk in flour, stirring until slightly golden. Mixture will be very crumbly. Deglaze pan with Calvados. Whisk in apple cider and stock, stir over medium heat until thickened. Strain through a finemeshed sieve into frying pan with apples and shallots. Gently heat before serving.
- Slice turkey breast on the diagonal and place on a warm platter. Spoon Apple Calvados Sauce over top, and transfer remaining sauce to a gravy boat. Garnish platter with fresh sage leaves.
Drink Pairings
GOOSE WITH ORANGE WHISKY SAUCE
Ingredients
Serves 4
SALT-ROASTED BEETS:
2 cups (500 ml) kosher salt
½ cup (125 ml) prepared horseradish
1 tbsp (15 ml) chopped fresh thyme
1 tbsp (15 ml) chopped fresh rosemary
2 large unpeeled red beets, trimmed and scrubbed
GOOSE AND SAUCE:
2 lbs (1 kg) goose breast, about 2 breasts
salt and freshly ground black pepper, to taste
1 tsp (5 ml) olive oil or grape seed oil
1 shallot, minced
½ cup (125 ml) Scotch whisky
1 cup (250 ml) chicken or duck stock
½ tsp (2 ml) orange zest
½ cup (125 ml) orange juice
⅓ cup (75 ml) cold unsalted butter, cut into cubes
2 oranges, peeled and cut into segments
Instructions
- To make SALT-ROASTED BEETS: Preheat oven to 375 F (190 C).
- In a bowl, stir together salt, horseradish, thyme and rosemary. Place 3 mounds salt mixture, 1 tbsp (15 ml) each, onto a rimmed baking sheet. Top each mound with 1 beet before covering beets with remaining salt mixture. Press salt firmly around each beet to create a crust that completely encloses beets.
- Bake beets for 1¾ hours. Then cool for 5 minutes before cracking open salt crust and removing beets. Peel beets; cut into ½-in (1.25 cm) wedges and set aside.
- Increase oven temperature to 425 F (220 C).
- Lightly score skin from goose breasts in a crosshatch pattern, making sure not to score into meat. Season breasts with salt and pepper before setting aside at room temperature for 20 to 30 minutes.
- In a cold, large, ovenproof frying pan, place oil and goose, skin-side down, over medium-high heat. When they start to sizzle like bacon, turn heat down to low and cook breasts until skin has nicely browned, about 10 minutes. Turn breasts skin-side up.
- Transfer pan to oven and bake breasts for 5 minutes. Check for doneness by inserting a thermometer into thickest part of breast. It should register 125 F (52 C). Return breasts to oven at 3 minute intervals if not yet at temperature. When done, transfer breasts, skin-side up to a cutting board and allow to rest for 10 to 15 minutes.
- While goose breasts are resting, make sauce. Pour off all except 2 tbsp (30 ml) fat from pan that breasts were baked in. Add shallot and sauté until softened, about 2 minutes. Add whisky, and using a wooden spoon, scrape up any brown bits from bottom of pan. Take care as whisky might flambé. Let whisky reduce by half before adding stock, orange zest and juice. Bring to a boil and cook for 1 to 2 minutes before removing frying pan from heat. Whisk butter, 1 cube at a time into sauce completely melting butter cube before adding next cube. Season to taste with additional salt and pepper. Strain sauce through a fine meshed sieve for a silky smooth texture.
- Slice goose breasts on a slight diagonal. Divide roasted beets and orange segments in middle of warmed serving plates. Top each with slices of goose and garnish with a spoonful of sauce over meat and around plate.
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
LAMB BACON SALAD WITH BOURBON VINAIGRETTE
Ingredients
Serves 4
LAMB BACON:
4 lbs (2 kg) lamb belly ribs, boned and fat trimmed
1 x 250 ml can Tropical Red Bull
1 x 355 ml can tonic water
3½ tbsp (100 g) Thai yellow curry paste
2 tbsp (30 ml) Sambal Oelek
2 cups (500 g) raw brown sugar
2 cups (500 g) kosher salt
1 tbsp (15 ml) pink curing salt
2 tbsp (30 ml) turmeric
2 tbsp (30 ml) Ras al Hanout spice
2 tbsp (30 ml) curry powder
1 tbsp (15 ml) cayenne pepper
2 cups (500 ml) hickory, maple or oak chips, soaked and drained, plus extra if needed
CANDIED PECANS:
12 cups (3 L) oil (vegetable, peanut or corn oil)
2 lb (1 kg) pecan halves
1 lb (500 g) icing sugar
2 tbsp cayenne pepper
1 tbsp kosher salt
BOURBON VINAIGRETTE:
½ cup (125 ml) olive oil
¼ cup (60 ml) bourbon
¼ cup (60 ml) grapeseed oil
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) maple syrup
½ orange, zest only
1 pinch of salt
freshly ground black pepper
SALAD:
3 heads Belgian endive, separated into leaves
3 to 4 heads frisée lettuce, white parts only
6 large radishes, thinly sliced on a mandoline
1 bunch watercress, leaves only
1 fresh pear,,cored and sliced
½ cup (125 ml) candied pecan halves
¾ cup (175 ml) grated or crumbled gouda
Instructions
- To make LAMB BACON: In a bowl combine Red Bull, tonic water, curry paste and Sambal Oelek. Stir to blend. Roll lamb in mixture to thoroughly cover, then transfer lamb and sauce into a tightly covered plastic container. Refrigerate for 1 to 3 days.
- Once lamb has marinated for required time, combine sugar and remaining spices in a bowl. Stir to blend. Rinse off lamb and blot dry with paper towel. Completely coat with dry spice mixture and place seasoned lamb in a single layer in a container distributing any excess mixture underneath and on top of meat. Tightly seal and refrigerate for another 2 to 3 days.
- After 2 or 3 days, thoroughly rinse lamb in cold running water and blot dry with paper towel. Lamb is now ready to be smoked. If you do not have a smoker, lamb can be smoked on gas grill. Place soaked and drained wood chips in a disposable aluminum pan, remove grate from barbecue and place pan with chips in upper corner of the grill so it rests directly on heat source. Replace grate and preheat grill, covered, with all burners on high for 15 to 20 minutes. Then turn off middle burners and place lamb in a single layer on middle grate, away from heat. Close barbecue lid. Smoke lamb for about 2 hours at 220 F (105 C). Add a few more soaked wood chips to metal pan if needed. Keep a spray bottle with water handy in case wood chips flare up. Remove lamb and cool on a rack. Slice into thin strips like bacon and pan fry until cooked as desired. Refrigerate any extra uncooked lamb bacon for up to 4 or 5 days or freeze up to 1 month.
- To make CANDIED PECANS: Add oil to a large saucepan (should have at least half of pan volume left) or a home deep fryer heated to 350 F (180 C). Set aside. In another large saucepan filled half way with water, bring to rapid boil, add pecan halves and boil for 4 to 5 minutes. Remove from heat and strain water out then immediately place pecans in large mixing bowl and add icing sugar. Place nuts in wire drop basket, then place in oil and allow to fry for 5 minutes. Take pecans out and add to clean mixing bowl and toss with salt and cayenne (add slowly to avoid clumps). Place on an unlined aluminum baking sheet and allow to cool for at least 10 minutes before touching. They will be hot!
- Combine all BOURBON VINAIGRETTE ingredients in a bowl. Whisk to blend. Refrigerate in a tightly covered container up to several days. (Makes about 1¼ cups (300 ml) dressing and is only suitable for Lamb Bacon Salad.)
- Combine SALAD ingredients in a large bowl. Gently toss together with ½ cup (125 ml) Candied Pecans and the Bourbon Vinaigrette to lightly coat. Serve on individual salad plates with 4 or 5 crisp pieces of cooked Lamb Bacon on top.
Drink Pairings
GRILLED BEEF TACOS WITH BERRY SALSA
Ingredients
Serves 4
1 tsp (5 ml) ground cinnamon
4 allspice berries, crushed
¼ tsp (1 ml) ground nutmeg
½ tsp (2 ml) garlic powder
½ tsp (2 ml) crushed red pepper flakes
1 tbsp (15 ml) dark brown sugar
1½ tsp (7 ml) salt, plus extra
freshly ground pepper, to taste
1.5 lbs (750 g) hanger steak or skirt steak
1 tbsp (15 ml) unsalted butter
1 large Vidalia onion, thinly sliced
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) white wine vinegar
1 cup (250 ml) pilsner beer
1 cup (250 ml) fresh strawberries, sliced
1 cup (250 ml) fresh raspberries, cut in half
1 small yellow or red bell pepper, diced
1 jalapeño, seeded and diced
2 green onions, thinly sliced
⅓ cup (75 ml) fresh cilantro, chopped
1 tbsp (15 ml) liquid honey
1 tsp (5 ml) lime zest
½ tsp (2 ml) lime juice
¾ cup (175 ml) shredded red cabbage
¾ cup (175 ml) shredded green cabbage
½ cup (125 ml) shredded radicchio
8 soft corn tortillas, about 8-in (20 cm)
¼ cup (60 ml) crumbled feta or blue cheese
Instructions
- In a small bowl, whisk cinnamon, allspice berries, nutmeg, garlic powder, pepper flakes, brown sugar, salt and a good pinch of pepper. Rub mixture over skirt steak, place steak in a bowl and refrigerate for at least 4 hours and up to 12 hours.
- Grease and preheat grill over medium-high heat.
- While grill warms, make caramelized onions. Melt butter in large frying pan over medium heat. Add onion and cook until softened, about 5 minutes. With a wooden spoon stir in granulated sugar, vinegar, beer and a pinch of salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally. Once liquid has been evaporated and onions are soft, transfer to a bowl and set aside.
- To make a berry salsa, in large bowl, toss together strawberries, raspberries, bell pepper, jalapeño, green onions, cilantro, honey, lime zest and juice, and salt to taste. Refrigerate until ready to use.
- Grill steak over direct heat for 3 to 5 minutes per side or until cooked as preferred. Remove from heat to cutting board to rest for 10 minutes.
- While steak is resting, toss together both cabbages and radicchio.
- When ready to serve, warm tortillas in a frying pan over medium heat, flipping once. Thinly slice steak against grain. Divide cabbage mixture among tortillas, top with sliced steak, caramelized onions, the berry salsa and a crumble of feta cheese. Serve immediately.
Drink Pairings
FRITTATENSUPPE
Ingredients
Serves 4 to 6
2 large eggs
½ cup (125 ml) whole milk
½ cup (125 ml) all-purpose flour
¼ tsp (1 ml) salt
½ tsp (2 ml) vegetable oil
6 cups (1.5 L) rich beef broth
1 cup (250 ml) cleaned oyster or white button mushrooms, coarsely chopped
3 tbsp (45 ml) finely chopped chives, for garnish
Instructions
- Whisk eggs and milk together in a bowl. Mix flour and salt together then stir into egg mixture, whisking until smooth.
- In a 10-in (25 cm) non-stick skillet, heat oil over medium heat. Pour in about 3 tbsp (45 ml) of the batter and quickly tilt skillet, swirling batter to coat bottom of pan. Cook crêpe until lightly browned, about 1 minute, then flip with a spatula and cook for about 15 to 20 seconds more. Transfer to a large plate. Repeat process with remaining batter, stacking crêpes as they are done. Allow crêpes to cool.
- In a saucepan, bring mushrooms and broth to a boil, then reduce heat to simmer 5 minutes or until mushrooms have softened.
- To serve, roll 2 to 3 crêpes at a time into tight cylinders and cut crosswise into thin ¼-in (.5 cm) slices. Divide among warm soup bowls, add hot broth and garnish with chopped chives.
Drink Pairings
COLOURFUL VEGETARIAN SALAD ROLLS WITH MISO MUSTARD SAUCE
Ingredients
Serves 8 rolls
MISO MUSTARD SAUCE
2 tsp (10 ml) water
1 tsp (5 ml) prepared Japanese or Chinese-style hot mustard or Coleman’s Hot mustard
⅓ cup (75 ml) white (Saikyo) miso
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) mirin
4 tsp (20 ml) sugar
SALAD ROLLS
2 oz (60 g) dried bean vermicelli noodles
8 X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
8 to 12 tinned, baby corn, drained and halved lengthwise
24 thinly sliced colourful heirloom radishes (watermelon, purple etc)
½ cup (125 ml) shredded colourful carrot (purple, yellow or orange)
½ English cucumber, cored seeded and cut into 1/4-inch (0.5 cm) matchstick
1 small red onion, peeled and thin sliced julienned
48 cilantro sprigs, about 1 bunch, cleaned and dried well
48 mint leaves, from about 1 bunch
Instructions
- To make Miso Mustard Sauce, add water, hot mustard, miso, rice vinegar, mirin, and sugar to a mixing bowl and whisk until smooth. Set aside.
- 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. Set aside.
- 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.
- Arrange a couple of the baby corn, cut side up, on the middle bottom third of the round, then cover overlapping slightly 3 of thin sliced radishes, then add a small amount of shredded carrot. Cover with a small amount of the noodles. Drizzle a couple teaspoons of the miso mustard sauce, then top with some of the shredded carrot, cucumber matchsticks, julienned red onion and a few cilantro sprigs and mint leaves in a row across bottom third (the part nearest you).
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange a few more mint leaves, cilantro sprigs, 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
FIERY CARBONARA
Ingredients
Serves 4
8 large scallops, side muscle removed
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked paprika
kosher salt
¾ x 500 g package linguine or spaghetti
2 tbsp (30 ml) extra-virgin olive oil, divided
6 thin slices pancetta or 4 slices bacon, diced
3 large garlic cloves, smashed and minced
1 tbsp (15 ml) unsalted butter, plus extra if needed
3 large eggs
½ cup (125 ml) coarsely grated Parmesan, plus extra for garnish
½ cup (125 ml) finely chopped Italian parsley
1 large tomato, seeded and finely diced
1 lemon, zest only
¼ tsp (2 ml) crushed chilies, plus extra if needed
freshly ground black pepper, to taste
Instructions
- Place scallops in a bowl. Pat dry and dust with cumin and smoked paprika. Work in seasonings with your fingertips to evenly distribute. Set aside.
- In a large saucepan with boiling salted water, cook pasta until al dente, about 8 minutes. Drain well, reserving ¼ cup (60 ml) pasta water in a small bowl, return pasta to saucepan. Stir in 1 tbsp (15 ml) oil to keep pasta strands from sticking together. Set pasta and reserved water aside.
- In a large, heavy frying pan, heat 1 tbsp (15 ml) oil. Add diced pancetta or bacon, if using, and sauté over medium heat until crisp. Stir often. Stir in garlic and cook for 1 minute just until softened. Scrape pancetta or bacon and garlic into saucepan with pasta.
- Wipe out pan with a paper towel and add butter to frying pan. Heat over mediumhigh until it sizzles. Working in batches, place several scallops in pan leaving 1-in (2.5 cm) between each, so as not to crowd them. Cook for 2 minutes, flipping them when they no longer stick to pan. Continue to cook scallops on reverse sides for 2 more minutes until golden brown and almost opaque in the centre. Transfer to a plate and cover to keep warm. Repeat with remaining scallops, adding more butter if needed.
- In a bowl, whisk eggs and Parmesan. Return saucepan with cooked pasta to medium heat. Add egg mixture and, working quickly, gently toss with pasta until strands are silky and warmed through, taking care not to let eggs become scrambled. Add a little of the reserved pasta water, if needed. Fold in parsley, tomato, lemon zest and crushed chilies. Add more chilies, if desired. Serve hot pasta immediately in warmed bowls with seared scallops on top and a sprinkling of grated Parmesan and fresh ground pepper.