CRISPY ISRAELI COUSCOUS CAKES AND ARTICHOKE GREEN SALAD
Ingredients
Serves 6
COUSCOUS CAKES:
½ tsp (2 ml) saffron threads
1 ⅔ cups (400 ml) Israeli couscous
¼ cup (60 ml) barberries
¼ cup (60 ml) berry sugar
⅔ cup (150 ml) plain Greek full-fat yogurt
2 eggs, lightly whisked
¼ cup (60 ml) chopped fresh chives
⅓ cup (75 ml) crumbled Macedonian or similar creamy goat’s feta
1 tsp (5 ml) salt
freshly ground black pepper
¼ cup (60 ml) clarified butter
SALAD:
8 oz (250 g) mixed salad greens
14 oz (397 ml) can artichoke hearts, drained and patted dry, halved
8 heirloom cherry tomatoes, halved
¼ cup (60 ml) crumbled feta, plus extra
⅓ cup (75 ml) minced fresh mint
DRESSING:
3 tbsp (45 ml) full-fat plain Greek yogurt
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) olive oil
2 green onions, chopped
1 tbsp (15 ml) fresh mint
salt and freshly ground pepper, to taste
Instructions
- To make COUSCOUS CAKES: In a mediumsized saucepan bring 2 cups (500 ml) water to a boil, then stir in saffron threads and let rest for 2 minutes. Stir in couscous and return to a boil. Reduce heat and simmer covered for 10 minutes. Remove from heat and set aside for 15 minutes.
- Meanwhile, in a small saucepan combine barberries and sugar. Add ½ cup (125 ml) water and gently simmer to dissolve sugar. Remove from heat and strain barberries, discarding liquid. Transfer to paper towel to drain.
- When couscous is tender, transfer to a large bowl and fluff up with a fork. Add yogurt, whisked eggs, chives, crumbled feta, prepared barberries, salt and pepper. Stir together until evenly mixed.
- Preheat oven to 350 F (180 C). Line a 12-cup muffin pan with paper liners or use a silicon muffin pan. Evenly divide couscous mixture among cups and firmly press down into cups so mixture will hold together after baking. Drizzle with clarified butter. Bake couscous cakes for 15 minutes or until lightly golden and they become slightly crispy. Remove to a rack for a couple of minutes before turning out cakes and serving.
- Meanwhile, to make SALAD: Assemble greens, artichoke hearts, tomatoes, feta, and mint in a large serving bowl. Toss to evenly distribute.
- To make DRESSING: In a blender combine yogurt, lemon juice, olive oil, green onions and chopped fresh mint and whirl until smooth. Add salt and pepper to taste.
- To serve, place salad onto serving dishes, add couscous cakes, dot plate with dressing, serving extra on side. Season plates with salt and pepper and serve.
Drink Pairings
FESTIVE FRUSTINGO BARS
Ingredients
Serves about 48 squares
1 cup (250 ml) golden seedless raisins
½ cup (125 ml) candied red cherries, coarsely chopped
½ cup (125 ml) candied ginger, coarsely chopped
1 cup (250 ml) chopped pecans, toasted
¾ cup (175 ml) blanched almonds, coarsely chopped
4 oz (125 g) finely chopped dark chocolate, about ¾ cup (175 ml)
2 tbsp (30 ml) golden corn syrup or liquid honey
2 tbsp (30 ml) fine dry bread crumbs
1 orange, zest only
½ tsp (2 ml) cinnamon
2 generous pinches freshly grated nutmeg
3 tbsp (45 ml) coconut oil
8 oz (250 g) dark chocolate, melted
Instructions
- Grease a 9 x 13-in (3.5 L) baking dish and line with parchment paper with ends overlapping edges. Preheat oven to 350 F (180 C).
- In a large bowl, combine raisins, candied cherries, ginger, nuts and chopped chocolate. Toss to mix. Drizzle with syrup or honey and gently toss to blend. Sprinkle with bread crumbs, orange zest, and seasonings. Gently toss to evenly distribute.
- Drizzle with oil and gently fold in. Transfer mixture to prepared baking pan. Firmly press mixture into even layer. Bake in centre of oven for 20 minutes.
- Remove and place pan on a rack and spread top with melted chocolate using a palate knife. Cool in pan on a rack. Then refrigerate for 3 hours or until cool and firm. Lift out of pan onto a cutting board and cut into approximately 48 squares with a serrated knife.
- Store in a tightly sealed container at room temperature for several days.
Drink Pairings
CRISPY ZUCCHINI AND FIG ROUNDS
Ingredients
Serves about 25 rounds
⅓ cup (75 ml) panko bread crumbs
⅓ cup (75 ml) finely grated Parmesan
¼ tsp (1 ml) each dried dill and thyme
⅛ tsp (0.5 ml) freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil
1 large egg white
1 large zucchini, cut into ½-in (1 cm) rounds
¼ cup (60 ml) walnuts, toasted
2 tbsp (30 ml) hemp seeds
2 tbsp (30 ml) pine nuts, lightly toasted
½ tsp (2 ml) sea salt, plus extra for garnish
2 cups (500 ml) baby arugula
8 fresh figs, trimmed, cut into chunks
small fresh basil leaves, for garnish
Instructions
- Place oven racks in upper and lower third of oven before preheating to 400 F (200 C). Line 2 baking sheets with parchment paper and set aside.
- In a medium-sized bowl, mix bread crumbs, Parmesan, dill, thyme and pepper.
- In another medium-sized bowl, whisk together oil and egg white until combined.
- Place several zucchini slices in egg mixture. One at a time, take zucchini slices out of mixture, allowing excess to drip off, and dredge in bread crumb mixture then place on prepared baking sheets. Repeat until all rounds are well coated. Bake for 10 minutes, rotate pans in oven and bake an additional 10 to 20minutesuntilbrownedandcrisp.
- Place walnuts, hemp seeds, pine nuts and salt in a food processor and grind until sandy
- To assemble, place zucchini crisps on a serving platter. Top each with arugula, figs and a sprinkle of walnut crumble. Garnish with a drizzle of oil, pinch of sea salt and a basil leaf, if desired. Serve immediately.
Drink Pairings
FIRE-KISSED GREEN BEAN SALAD
Ingredients
Serves 12
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) fresh orange juice
½ tsp (2 ml) Sriracha hot sauce, plus extra
⅛ tsp (0.5 ml) ground black pepper
2 tbsp (30 ml) Asian fish sauce
2 tbsp (30 ml) sherry vinegar
2 tbsp (30 ml) fresh lime juice
1 tsp (5 ml) sea salt, plus extra for seasoning
2 lbs (1 kg) green beans, trimmed
1 small red onion, thinly sliced
1 tbsp (15 ml) grapeseed or coconut oil
3 cups (750 ml) cherry tomatoes, halved
¼ cup (60 ml) lightly packed fresh cilantro
2 tbsp (30 ml) fresh parsley, roughly chopped
½ cup (125 ml) toasted pine nuts
freshly ground black pepper, to taste
Instructions
- Preheat grill over medium-high heat.
- Meanwhile, in a blender combine first 8 ingredients until well combined. Season to taste with extra salt and hot sauce. Set dressing aside.
- Place a grill basket on hot grill and allow to preheat for 5 minutes.
- Meanwhile, in a large bowl toss together beans and red onion with grapeseed oil. Working in batches, arrange half bean mixture in preheated grill basket, close lid on barbecue and cook, tossing occasionally, until beans are lightly charred, about 5 to 7 minutes. Transfer to a large bowl and grill remaining mixture.
- Add cherry tomatoes and half the dressing to grilled bean mixture. Toss and let sit for 5 minutes before stirring in cilantro, parsley and pine nuts. Season to taste with more dressing, salt and pepper as needed. Best served warm or at room temperature.
Drink Pairings
DUNGENESS CRAB AND SWEET PEA BEIGNETS WITH NETTLE BUTTERMILK DRESSING
Ingredients
Serves 16 Beignets or serves 4
NETTLE BUTTERMILK DRESSING:
4 oz (125 g) fresh stinging nettles* (optional)
4 to 6 tbsp (60 to 90 ml) olive oil
1 cup (250 ml) mayonnaise
7 tbsp (105 ml) buttermilk
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) lemon juice
1½ tsp (7 ml) ground coriander
1½ tsp (7 ml) smoked paprika
1 tsp (5 ml) cayenne
salt and freshly ground pepper, to taste
BEIGNETS:
¼ lb (125 g) sweet green peas
1 cup (250 ml) self-rising cake flour
1 cup (250 ml) coarse cornmeal
½ to 1 cup (125 to 250 ml) all-purpose flour
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1 tsp (5 ml) ground coriander
2 large eggs
2 medium-size shallots, finely diced
½ cup (125 ml) homogenized milk
¼ cup (60 ml) buttermilk
1 tbsp (15 ml) rendered duck or bacon fat
4 tbsp (60 ml) basil, finely shredded
2 tbsp (30 ml) mint, finely shredded
2 lemons, zest only
¾ cup (175 ml) Dungeness crabmeat, shells removed
8 cups (2 L) canola, peanut or grape seed oil
Instructions
- To make NETTLE BUTTERMILK: Bring a pot of water to a boil. Season with salt. If using nettles, wear gloves or use tongs to place in boiling water, as they will sting. Blanch nettles, or greens, until wilted and vibrant green, about 1 minute. Strain and place in an ice-water bath to stop cooking. Drain, squeeze out excess water and pat dry with paper towel.
- In a blender or food processor, whirl nettles and olive oil to a smooth purée. Set aside.
- In a large bowl, whisk together mayonnaise and buttermilk. Add remaining dressing ingredients along with nettle purée and whisk together to blend. Add salt and pepper to taste. Refrigerate until ready to serve. Can be made a day ahead.
- To make Beignets, preheat oven to 375 F (190 C). Line a baking sheet with parchment paper and a plate with paper towel, and set aside.
- Bring a pot of water to a boil and blanch peas for 30 seconds. Then strain and place in an ice-water bath to stop cooking. Drain and pat dry. Set aside.
- Combine all dry ingredients together in a large bowl and stir together to blend.
- In a separate bowl, lightly beat eggs with an electric mixer. Add shallots, milk, buttermilk, rendered fat, basil, mint and lemon zest.
- Stir wet ingredients into dry ingredients, a third at a time. Once incorporated, fold in peas and crabmeat.
- Using a deep pot or deep fryer, heat canola oil to 350 F (180 C). Using a 1 oz (30 g) trigger scoop or a tablespoon, gently drop a few spoons of beignet batter, one at a time, into oil. Fry half a batch at a time for 4 to 6 minutes, until nice and golden brown on all sides. Remove with a slotted spoon to paper towel-lined plate to drain before starting the second batch. Allow oil to heat back up to 350 F (180 C). When all beignets have been browned, transfer to parchment-lined baking sheet and place in preheated oven for 4 to 5 minutes, ensuring they are cooked through. Serve with Nettle Buttermilk Dressing.
- *If using nettles, they must always be cooked. If nettles are unavailable, substitute baby spinach or any bitter green.
Drink Pairings
EGGNOG BREAD PUDDING WITH CARAMEL SAUCE
Ingredients
Serves 9
CARAMEL SAUCE:
1 cup (250 ml) water
1 cup (250 ml) white sugar
1 cup (250 ml) whipping cream, divided
1 tsp (5 ml) kosher salt
¼ cup (60 ml) butter, cubed and chilled
SPICED WHIPPED CREAM:
1 cup (250 ml) whipping cream
2 tbsp (30 ml) white sugar
1 pinch nutmeg
2 pinches cinnamon
BREAD PUDDING:
4 apples, peeled and cubed
⅛ cup (25 ml) unsalted butter
3 eggs
3 cups (750 ml) eggnog
1 tsp (5 ml) vanilla extract
½ tsp (2 ml) orange extract or 1 tsp (5 ml) orange zest
⅓ cup (75 ml) white sugar
¼ cup (60 ml) maple syrup
¼ tsp (1 ml) kosher salt
1 loaf brioche bread, cut into 1-in (2.5 cm) cubes
2 tbsp (15 ml) powdered sugar
CRANBERRY COMPOTE:
1 x 1-in (2.5 cm) cinnamon stick
2 cloves
1 x 2-in (5 cm) piece orange zest
1 x 2-in (5 cm) piece lemon zest
2 cups (500 ml) fresh or frozen cranberries
1 cup (250 ml) white sugar
Instructions
- To make CARAMEL SAUCE: In a saucepan, heat water and sugar over medium-high heat. Continue to cook sugar until it dissolves, boils, then turns dark brown. Remove from heat and add ⅓ of the cream. The caramel will boil and rise in the pot, be careful. Add remaining ingredients, whisking to mix. Set aside and let cool to room temperature.
- To make SPICED WHIPPED CREAM: In a chilled bowl, whisk cream, sugar, nutmeg and cinnamon until soft peaks form. Store in refrigerator until ready to use.
- To make BREAD PUDDING: Preheat oven to 350 F (180 C) and butter a 9-in (23 cm) square cake pan. Sauté apples in butter over medium heat just until the apples are tender. Set aside.
- In a bowl, mix eggs, egg nog, vanilla and orange extract, sugar, maple syrup and salt. Add bread and mix. Let sit for 5 minutes. Add apples and mix again.
- Place bread mixture in cake pan. Bake for 30-40 minutes, or until the top is golden brown and a cake tester comes out clean. Let cool completely, then sprinkle with powdered sugar and drizzle with Caramel Sauce. Serve with Spiced Whipped Cream and Cranberry Compote.
- To make CRANBERRY COMPOTE: Tie the cinnamon stick, cloves and citrus zests in a piece of cheesecloth. Place cranberries, sugar and spices in a medium-sized heavybottomed saucepan. Cook over medium-heat for about 20-25 minutes. When the cranberries burst and release their juices, continue to cook until thick and sticky, like a jam. Cool and serve.
Drink Pairings
COCONUT LEMONGRASS SEAFOOD SALAD
Ingredients
Serves 4
DRESSING:
½ stalk lemon grass, pounded
1 tbsp (15 ml) fish sauce
½ cup (125 ml) coconut milk
2 tsp (10 ml) sugar
½ thai chili, minced (optional)
½ lime, juice only
SALAD:
2 tbsp (30 ml) salt
2 garlic cloves, peeled and crushed
2-inch (5 cm) piece of ginger, peeled and sliced
1 lime, halved
1 lb (500 g) spot prawns, heads and shells removed
1 lb (500 g) scallops, muscle removed
2 cups (500 ml) mixed greens
½ English cucumber, sliced
¼ cup (60 ml) cherry tomatoes, halved
¼ bunch cilantro leaves, roughly chopped
Instructions
- To make DRESSING: In a medium-sized saucepan, add lemon grass, fish sauce, coconut milk and sugar.
- Bring to a boil, then turn down heat and simmer for 5 to 10 minutes. Turn off heat and add chilli. Cool sauce. Once cooled, remove lemon grass and add lime juice. Set aside.
- To make SALAD: Bring a medium-sized saucepan of water to a boil and add salt, garlic and ginger. Squeeze lime into water. Prepare a bowl of ice water and keep it by the pot.
- Add prawns and turn heat down to low, the water should be at barely a simmer. Poach prawns just until they are cooked, about 45 seconds to 1 minute. Remove prawns and immediately put in ice bath. Once the prawns are cool, remove from ice water, drain and dry them.
- Bring saucepan of water back to a boil and repeat process with scallops. They will take about 1 to 2 minutes, depending on the size of the scallops.
- To assemble: Mix 1 tbsp (15 ml) dressing with prawns and scallops. Set aside. Pour a pool of the remaining dressing on your serving platter. Layer greens, cucumber and tomatoes over the dressing. Add prawns and scallops on the vegetables and garnish with cilantro.
Drink Pairings
CHORIZO, CALAMARI AND ORZO PASTA SALAD
Ingredients
Serves 4 to 6
SALAD:
1½ cups (375 ml) orzo pasta, about 8 oz (250 g)
2 tbsp (30 ml) olive oil, divided
1 lb (500 g) small calamari, cleaned, tubes cut into ½-in (1.25 cm) rounds and tentacles trimmed
¾ lb (340 g) dried cured chorizo
½ cup (125 ml) Spanish olives
2 large ripe tomatoes, diced
¼ cup (60 ml) chopped flat leaf parsley
3 tbsp (45 ml) chopped fresh mint
2 tbsp (30 ml) chopped fresh chives
DRESSING:
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) sherry vinegar
2 garlic cloves, smashed and minced
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground cumin
¼ tsp (1 ml) sea salt
liquid honey, to taste
freshly ground black pepper
fresh mint
fresh flat leaf parsley
lemon wedges, for garnish
Instructions
- In a large pot of boiling salted water, cook pasta for 10 minutes or just until firm and chewy. Stir occasionally to prevent sticking together. Drain and rinse under cold water, then drain thoroughly. Transfer to large bowl and stir in 1 tbsp (15 ml) oil. Set aside.
- Heat 1 tbsp (15 ml) oil in large frying pan over medium heat. Add squid and cook for 3 minutes, just until cooked through. Add to cooked pasta.
- Peel casing from chorizo and thinly slice sausage into rounds. Add to frying pan and lightly brown over medium heat. Remove and blot dry with paper towel. Add to cooked pasta along with olives, tomatoes and herbs. Gently toss and set aside.
- For DRESSING: In a bowl, whisk together oil, vinegar, garlic, cinnamon, cumin and salt. Add a drizzle of liquid honey and black pepper, to taste.
- To finish, drizzle dressing over pasta and toss to coat. Sprinkle with mint and parsley. Serve at room temperature with lemon wedges.
Drink Pairings
CHINESE ALMOND COOKIES
Ingredients
Serves 3 dozen
1¾ cups (425 ml) all-purpose flour
1 cup (250 ml) granulated sugar
½ tsp (2 ml) baking powder
1 cup (250 ml) butter, at room temperature
1 ⅓ cups (325 ml) ground almonds
½ tsp (2 ml) salt
1 egg
1 tsp (5 ml) almond extract
1 egg white, whisked
½ cup (125 ml) sliced almonds
Instructions
- In a bowl, combine flour, sugar and baking powder. Stir to blend. Set aside.
- Combine butter, almonds and salt in bowl of an electric stand mixer. Beat with a paddle attachment until blended. Beat in egg and almond extract just until combined.
- Slowly beat in flour mixture until smooth. Transfer dough to a large sheet of plastic wrap. Tightly seal and refrigerate for 2 hours or until chilled and firm. Dough can be refrigerated for up to 3 days.
- When ready to bake, preheat oven to 325 F (170 C). Line 2 baking sheets with parchment paper.
- Roll dough into ½-in (1.25 cm) balls and place 1-in (2.5 cm) apart on prepared baking sheets. Flatten balls slightly with the bottom of a glass or the tines of a fork. Brush with egg white and place an almond slice on each cookie before baking.
- Bake for 12 to 15 minutes or until light golden and crisp around edges.
Drink Pairings
FARRO AND SHRIMP SALAD WITH SPARKLING VINAIGRETTE
Ingredients
Serves 6
SPARKLING VINAIGRETTE:
¼ cup (60 ml) semi-dry sparkling wine
1 garlic clove, minced
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) liquid honey
¼ cup (60 ml) grapeseed oil
¼ cup (60 ml) extra-virgin olive oil
salt and pepper, to taste
FARRO AND SHRIMP SALAD:
3 cups (750 ml) water
1½ cups (375 ml) uncooked farro
3 cups (750 ml) semi-dry sparkling wine
1 dried bay leaf
2 sprigs fresh parsley
1 strip of lemon zest, cut using a vegetable peeler
1 lb (500 g) large shrimp, deveined but with shell still on, size 16/20
3 ears of corn, husk removed
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter, at room temperature
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) chili powder
2 cups (500 ml) cherry tomatoes, halved
¼ cup (60 ml) fresh basil, roughly chopped
¼ cup (60 ml) fresh cilantro, roughly chopped
2 tbsp (30 ml) fresh mint, roughly chopped
Instructions
- To make SPARKLING VINAIGRETTE: In a blender combine sparkling wine, garlic, mustard, lemon juice, honey, ¼ cup (60 ml) grapeseed oil, extra-virgin olive oil and a good pinch of salt and pepper until well combined. Season with additional salt and pepper. Dressing may be made 2 days in advance and refrigerated until ready to use.
- To make SALAD: In a large saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally until tender, about 20 minutes. Remove from heat, uncover, fluff with a fork and set aside to cool. Farro can be made ahead and refrigerated in an airtight container for up to 2 days.
- While farro is cooking, prepare shrimp. In a large saucepan, stir to combine 3 cups (750 ml) sparkling wine with bay leaf, parsley and lemon zest and a good pinch of salt. Bring just to a boil over mediumhigh heat. Remove from heat, add shrimp and cover. Allow shrimp to steep in liquid until cooked through, about 5 minutes. Using a slotted spoon, remove shrimp and drain well. Refrigerate until cool before peeling and discarding shells. Keep shrimp refrigerated until ready to assemble salad.
- When ready to assemble, preheat grill or grill pan over medium-high heat. Brush corn with grapeseed oil and season with salt and pepper. Grill corn, turning frequently, about 5 to 8 minutes. Set corn aside to cool for a minute before spreading with butter. Combine smoked paprika with chili powder and sprinkle over buttered corn cobs.
- Place cooked farro in a large serving bowl and toss with ¼ cup (60 ml) Sparkling Vinaigrette. Add tomatoes, basil, cilantro and mint. Cut kernels off cobs and add to salad before gently tossing everything together. Top salad with poached shrimp and an additional drizzle of dressing. Serve Farro and Shrimp Salad with additional vinaigrette alongside, if desired.