APRICOT AND SHAVED FENNEL SALAD WITH BLUE CHEESE
Ingredients
Serves 4
APRICOT BASIL DRESSING:
4 fresh apricots, pitted and coarsely chopped
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) champagne vinegar
2 tbsp (30 ml) liquid honey
5 basil leaves
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) ground black pepper
SALAD:
1 cup (250 ml) mixed baby salad greens, washed and spun dry
½ fennel bulb, thinly shaved on a mandolin
2 fresh apricots, pitted and cut into wedges
¼ cup (60 ml) crumbled blue cheese
¼ cup (60 ml) torn basil leaves
Instructions
- Combine DRESSING ingredients in a food processor or blender and purée until smooth. Adjust seasonings to taste. Transfer to a covered container. Can be refrigerated for up to 3 days. Makes 1 cup (250 ml).
- To make SALAD: Combine salad greens and shaved fennel in a large salad bowl. Drizzle with 2 tbsp (30 ml) Apricot Basil Dressing. Gently toss and divide among 4 salad plates.
- Divide apricot wedges among plates and scatter with crumbled blue cheese and torn basil leaves.
- Drizzle each plate with an additional 1 tbsp (15 ml) of dressing. Refrigerate remaining dressing for another use. Serve immediately.
Drink Pairings
ASPARAGUS RIBBON SALAD WITH FRESH BURRATA
Ingredients
Serves 6
1 tbsp (15 ml) unsalted butter
2 oz (60 g) shiitake mushrooms, thinly sliced
salt and pepper, for seasoning
½ lb (250 g) fresh asparagus, tough ends trimmed
½ small head frisée lettuce, outer leaves trimmed
½ small head radicchio, trimmed and leaves separated
4 assorted radishes, trimmed
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
2 tsp (10 ml) minced fresh tarragon
1 tsp (5 ml) Dijon mustard
⅓ cup (75 ml) burrata cheese
¼ cup (60 ml) pine nuts, toasted
Instructions
- Melt butter in a heavy-bottomed frying pan. Add sliced shiitakes and sauté over medium heat until golden. Season with a little salt and pepper and set aside.
- Meanwhile, wash and blot dry trimmed asparagus spears. Working with 1 spear at a time, use a vegetable peeler to shave spears into long, thin ribbons. Transfer ribbons to a large bowl. Set aside.
- Wash and spin-dry trimmed frisée and separate into bite-sized leaves. Add to asparagus. Repeat with radicchio. Thinly shave radishes on a mandolin, or cut with a paring knife into paper-thin slices, then add to asparagus and greens.
- In a small bowl, combine oil, juice, tarragon and mustard. Whisk vigorously until blended. Add salt and pepper to taste.
- Gently toss asparagus and greens with cooled shiitakes in bowl. Place equal amounts on 4 individual serving plates. Using a small spoon, drop little bits of soft burrata cheese onto each serving and sprinkle with pine nuts. Give oil dressing a quick whisk and drizzle over top. Dust with fresh pepper to taste and serve.
Drink Pairings
ASIAN-INSPIRED CHICKEN BURGER WITH SRIRACHA MAYO AND SESAME SLAW
Ingredients
Serves 4
1 lb (500 g) ground chicken (50/50 white and dark meat)
½ cup (125 ml) Japanese panko breadcrumbs
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) minced ginger
1 tbsp (15 ml) hoisin sauce
1 tbsp (15 ml) soy sauce
2 tsp (10 ml) sesame oil
1 lg egg, lightly beaten
3 green onions, finely chopped
2 tbsp (30 ml) finely chopped cilantro
salt and freshly ground black pepper
hamburger buns
SRIRACHA GARLIC AIOLI:
1 garlic clove, finely grated
1 cup (250 ml) mayonnaise
3 tbsp (45 ml) sriracha
2 tbsp (30 ml) lemon juice
salt and freshly ground black pepper
ASIAN SESAME SLAW:
1 to 3-inch (7.5 cm) piece ginger, grated fine
½ cup (125 ml) rice wine vinegar
1 tbsp (15 ml) soy sauce
1 lime, juiced
2 tbsp (30 ml) sesame oil
2 tbsp (30 ml) honey
1 tbsp (15 ml) sriracha or garlic chili paste
½ head Napa cabbage, cut into fine 2-inch (5 cm) long shreds
1 red bell pepper, fine julienne into 2-inch (5 cm) lengths
1 lg carrot, finely shredded
1 serrano chili, seeded and finely minced
3 green onions, finely chopped on the bias
2 tbsp (30 ml) finely chopped cilantro
2 tbsp (30 ml) finely chopped mint leaves
½ tsp (2 ml) ground black pepper
2 tbsp (30 ml) toasted sesame seeds
Instructions
- In a large mixing bowl combine all the ingredients until mixed well, being careful not to overwork the mixture. Cover and refrigerate 15 minutes. Divide and form the mixture into 8 X 3-inch (7.5 cm) diameter patties.
- Heat a grill pan or barbecue over medium-high heat. Lightly grease grill and add patties, cooking 4 minutes per side. Meanwhile toast hamburger buns. Slice horizontally and spread a dollop of Sriracha Garlic Aioli to the bottom and top of each bun. Add a patty and top with some of the Asian slaw. Cover with top bun and toothpick to hold.
- To make SRIRACHA GARLIC AIOLI: Combine all ingredients until well blended. Cover and refrigerate until ready to use. This can be made 1 day ahead.
- To make ASIAN SESAME SLAW: In a mixing bowl, combine ginger, rice wine vinegar, soy sauce, lime juice, sesame oil, honey and sriracha. Whisk until well blended. Toss together remaining ingredients and combine with dressing until well coated. Let sit 10 minutes before serving.
Drink Pairings
BISON TENDERLOIN WITH SEASONAL VEGETABLES
Ingredients
Serves 4
YAM PURÉE:
1 lb (500 ml) yams or sweet potatoes
2 tbsp (30 ml) butter
3 tbsp (45 ml) whipping cream
⅛ tsp (0.5 ml) smoked paprika
¼ tsp (1 ml) salt
1 pinch of cayenne
GINGER AND MAPLE SYRUP-GLAZED HEIRLOOM CARROTS:
1 lb (500 g) baby heirloom carrots
½ tbsp (7 ml) olive oil
¼ tsp (1 ml) sea salt
1 tbsp (15 ml) butter
1 tsp (5 ml) finely minced peeled ginger root
½ tbsp (7 ml) pure maple syrup
BISON TENDERLOIN:
6 tbsp (90 ml) butter, softened
1 garlic clove, finely minced
1 tsp (5 ml) each finely chopped fresh tarragon, chives and thyme
2 tsp (10 ml) fine sea salt
1 tsp (5 ml) freshly ground black pepper
4 x 8 oz (1 kg) bison fillets, each 1½-in (4 cm) thick
2 tbsp (30 ml) canola oil
SAUTÉED BRUSSELS SPROUTS LEAVES:
1 lb (500 ml) large Brussels sprouts
1 tbsp (15 ml) olive oil
¼ cup (60 ml) chopped shallots
1 tsp (5 ml) chopped fresh thyme leaves
salt and freshly ground black pepper
Instructions
- To make the YAM PURÉE: Preheat oven to 400 F (200 C). Place rack in middle of oven and line a baking pan with foil. Prick potatoes all over with a fork. Place in prepared baking dish and bake until tender, about 1 hour.
- When cool enough to handle, peel skin and remove any eyes. Cut into 2-in (5 cm) pieces, place in a mixing bowl with remaining Purée ingredients. Whip with an electric mixer until smooth. Cover and set aside. Purée can be made ahead and reheated.
- Increase oven temperature to 475 F (240 C). Toss carrots with olive oil and sea salt until evenly coated. Place on a baking sheet lined with parchment paper or foil. Roast for 10 minutes.
- Heat butter, ginger and maple syrup in a small saucepan. Mix well. Drizzle over carrots on baking sheet and stir to coat. Return carrots to oven and roast another 8 minutes or until golden brown and tender. Remove from oven, cover and set aside to keep warm.
- Reduce oven temperature to 350F (180C). In a small bowl make a herbed butter, mixing together butter, garlic, tarragon, chives and thyme. Season with salt and pepper. Cover with plastic wrap and chill until ready to serve.
- Mix together sea salt and pepper. Rub mixture on bison fillets to season. Heat oil in a large ovenproof frying pan over high heat. Add fillets and sear, 2 minutes per side. Transfer pan to oven and cook, 5 minutes for rare, 7 minutes for medium- rare. Remove and cover loosely with foil. Allow to rest 8 minutes before serving. Garnish fillets with flaked sea or coarse salt.
- While tenderloin is resting, prepare sprouts. Rinse and drain and cut about 1⁄4-in (1 ml) off stem end of each. Then begin peeling leaves. Discard cores. Rinse leaves in cold water and drain well, set aside.
- Place a large frying pan over medium-high heat. When hot, add oil, shallots, sprout leaves and thyme. Stir until leaves are bright green and slightly wilted but still crunchy, 3 minutes. Add salt and pepper to taste.
- Serve tenderloin with YamPurée, GlazedCarrots, Sautéed Sprouts and a generous dollop of Herbed Butter on tenderloins.
Drink Pairings
CARAMELIZED GARLIC AND YAM TART
Ingredients
Serves 8
PASTRY:
1 cup (250 ml) all-purpose flour
⅓ cup (75 ml) cornmeal
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) sea salt
⅓ cup (75 ml) unsalted butter, chilled and diced
2 large egg yolks
2 tbsp (30 ml) ice water
FILLING:
1 large jewel yam
2 tsp (10 ml) olive oil
25 large garlic cloves, peeled
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) each maple syrup and cider vinegar
2 large eggs
⅓ cup (75 ml) full fat Greek plain yogurt
¾ cup (175 ml) aged white cheddar
⅓ cup (75 ml) chopped garlic scapes (optional)
⅓ x 100 g package plain goat’s cheese, crumbled
2 tsp (10 ml) finely chopped fresh thyme
salt and freshly ground black pepper
Instructions
- To make PASTRY: Place flour, cornmeal, sugar and salt in a food processor fitted with a metal blade. Pulse to blend. Add diced butter and pulse until crumbly. Whisk egg yolks and ice water together. With motor running, add egg mixture through feed tube until mixture just begins to hold together. Turn out onto a clean work surface and shape into a 5-in (12 cm) disk. Wrap in plastic wrap and refrigerate until slightly firm.
- Preheat oven to 350 F (180 C). Line baking sheet with parchment paper and set aside.
- To make FILLING: Peel yam and cut into ½-in (1.25 cm) dice. Toss in a small bowl with oil and spread out on prepared baking sheet in a single layer. Bake in oven for 10 to 15 minutes or just until fork-tender but not soft. Remove baking sheet to a cooling rack and set aside. Keep oven temperature at 350 F (180 C).
- Place garlic cloves and a few tablespoons water in a small saucepan. Simmer over medium-low heat until almost tender, about 20 minutes. Add butter and increase heat to medium, cooking until water has evaporated and garlic starts to brown. Add maple syrup and cider vinegar. Simmer over medium- low heat for 5 minutes or until most liquid has evaporated and cloves are glazed. Stir often. Remove from heat and set aside.
- Roll out pastry on a lightly floured work surface into an 11-in (28 cm) circle. Transfer pastry into a 9-in (23 cm) tart pan with removable sides and tuck pastry into pan, folding excess pastry inside tart to make a nice thick rim. Line bottom of pastry with parchment paper and fill with dried beans or pastry weights. Bake in oven for 10 minutes. Turn out dried beans reserving for another use and remove paper lining from pastry. Return pastry shell to oven and continue baking for 15 more minutes or until crust is firm and golden. Remove from oven and keep oven temperature at 350 F (180 C).
- Arrange diced yam evenly over bottom of tart shell. Combine eggs, yogurt and grated cheddar in a bowl. Stir to blend. Evenly spoon mixture over yams, spreading lightly. Scatter with garlic scapes, if using. Tuck caramelized garlic throughout top of tart and scatter with crumbled goat’s cheese and fresh thyme. Sprinkle with a few pinches of salt and pepper. Place on a baking sheet and bake in oven for 20 to 25 minutes or until firm.
- Remove and serve warm or at room temperature with a crisp salad.
Drink Pairings
BRAISED PORK CHEEK WITH GRILLED ASPARAGUS
Ingredients
Serves 2
PORK BRINE:
¾ cup (175 ml) each of kosher salt and granulated sugar
1 cup (250 ml) boiling water
1 tsp (5 ml) whole black peppercorns
2 bay leaves
2 sprigs thyme
20 star anise
½ head of garlic
BRAISED PORK CHEEK AND ASPARAGUS:
1 lb (500 g) fresh, natural fed pork cheek, cleaned of all silver skin
2 tsp + 1 tbsp (10 ml + 15 ml) olive oil, divided
¼ cup (60 ml) all-purpose flour
½ cup (125 ml) medium-diced onion
¼ cup (60 ml) medium-diced carrot
¼ cup (60 ml) medium-diced celery
2 garlic cloves, peeled
4 cups (1 L) ham or chicken stock
sherry vinegar to taste
16 large asparagus spears, trimmed
grainy mustard
fresh herbs, such as nasturtium, for garnish
Mustard Dressing, for dotting plate (optional)
MUSTARD DRESSING:
1 egg yolk
2 tbsp (30 ml) Dijon mustard
2 oz (60 ml) extra-virgin olive oil
1 dash of rice wine vinegar
salt, to taste
Instructions
- To make PORK BRINE: Combine kosher salt and granulated sugar in a container large enough to hold 5 cups (1.25 L) of liquid and 1 lb (500 g) of meat. Add 1 cup (250 ml) boiling water to dissolve salt and sugar. Add peppercorns, bay leaves, sprigs of thyme, star anise and garlic. Add remaining cold water to yield 5 cups (1.25 L) total and stir in. Chill brine before adding pork. Cover tightly and refrigerate for 12 hours.
- Brine cheeks overnight, then remove from brine and place on a towel. Let dry in fridge for minimum 1 hour.
- Preheat oven to 285 F (140 C). Heat 2 tsp (10 ml) olive oil in a medium ovenproof saucepan. Lightly dust pork cheek with flour and brown gently, remove meat and add diced vegetables and garlic and sweat over medium heat just until softened, a couple of minutes. Add ham or chicken stock and deglaze pan.
- Add pork cheeks to stock. Cover and slow braise in oven for about 1½ hours or until pork is tender. Remove from oven and allow meat to cool in stock. Then remove meat and pat dry with paper towel.
- Strain stock and return to saucepan. Bring to a boil and cook over medium heat until reduced to about 1 cup (250 ml) and thickened to a glazing consistency, about 30 minutes. Taste and add a splash of sherry vinegar, to taste.
- To make MUSTARD DRESSING: Whisk together egg yolk and Dijon mustard, while streaming in extra-virgin olive oil. When thickened add a dash of rice wine vinegar and salt, to taste.
- Shortly before serving preheat grill and oil trimmed asparagus with 1 tbsp (15 ml) oil and season with salt and pepper.
- Add cheeks to reduced glaze and warm through.
- Meanwhile, grill asparagus lightly on preheated grill. Remove and brush lightly with grainy mustard.
- Serve pork cheeks with grilled asparagus alongside and a little extra reduced glaze drizzled over top. Finish plate with dollops of Mustard Dressing on plate, if desired.
Drink Pairings
BEEF TENDERLOIN WITH PEA PURÉE
Ingredients
Serves 4
2 to 3 lbs (1 to 1.5 kg) centre-cut trimmed beef tenderloin
kosher salt and freshly ground black pepper
½ cup (125 ml) unsalted butter, divided
4 sprigs thyme
1 shallot, roughly sliced
coarse sea salt such as fleur de sel or Maldon salt, for serving
2 cups (500 ml) snap peas, steamed
1 cup (250 ml) fresh pea shoots
PEA PURÉE:
¼ cup (60 ml) shallots, minced
¼ cup (60 ml) unsalted butter
4 cups (1 L) sweet green peas (fresh or frozen)
½ cup (125 ml) whipping cream
1 tbsp (15 ml) fresh mint, optional
salt and freshly ground black pepper, to taste
Instructions
- Tie tenderloin at 1-in (2.5 cm) intervals using kitchen twine. Pat dry and season generously with kosher salt and pepper. Transfer to a wire rack set in a foil-lined, rimmed baking sheet and refrigerate uncovered.
- When ready to cook, adjust oven rack to centre position and preheat oven to 275 F (140 C). Brush tenderloin with ¼ cup (60 ml) melted butter and place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125° F (49 to 52 C) on an instant-read thermometer, about 1¼ to 1½ hours. Remove from oven and set aside at room temperature for 10 minutes. Cut twine and remove.
- Heat remaining ¼ cup (60 ml) butter in a medium-sized frying pan, swirling over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, thyme and sliced shallot and cook, turning roast occasionally, spooning hot butter and aromatics over meat until well browned on all sides and internal temperature registers 125 F (52 C) for rare or 130 F (54 C) for medium-rare, about 1 to 2 minutes.
- Transfer tenderloin to cutting board and allow to rest for 20 minutes, loosely covered with foil.
- To make PEA PURÉE: In a saucepan, sauté minced shallots in melted butter for a couple of minutes until translucent. Add peas and cream and simmer for about 3 minutes. Add mint, if using, and pour into a blender. Purée until smooth. Add salt and pepper to taste. Return to saucepan and keep warm until serving.
- To serve, carve tenderloin into 2-in (5 cm) slices and serve on a ladle of Pea Purée, steamed snap peas and garnish with pea shoots. Add some sautéed cubes of potatoes and yams (optional). Sprinkle with coarse sea salt or Maldon salt.
Drink Pairings
CARAMELIZED PORK HOT POT
Ingredients
Serves 4 as part of a multi-course meal
CARAMEL SAUCE:
1 lb (500 g) light brown palm sugar (or yellow sugar)
1¼ cups (300 ml) fish sauce
PORK HOT POT:
3 lbs (750 g) pork spareribs, cut crosswise through bone into 2-in (5 cm) strips
½ large yellow onion, finely chopped
1 tbsp (15 ml) minced, peeled ginger root or galangal root
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) coarse black pepper
6 tbsp (90 ml) fish sauce, divided
6 tbsp (90 ml) Caramel Sauce
3 green onions, trimmed, finely chopped
Instructions
- To make CARAMEL SAUCE: Add palm sugar to a medium-sized heavy saucepan and gently melt over medium-low heat, stirring frequently, about 10 to 12 minutes.
- When completely melted and lump free and just starting to boil, remove from heat and slowly stir in fish sauce. Be careful as it will bubble furiously. Use right away or cool and transfer to an airtight container. Store in a cool area for up to 3 months. Makes about 2 cups (500 ml).
- To make pork, cut each 2-in (5 cm) strip of rib between bones or cartilage forming individual riblets. Transfer riblets to a large bowl and mix in onion, ginger, sugar, black pepper and half the fish sauce. Toss to coat well. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- About 1 hour before cooking, remove bowl from refrigerator. Turn on oven broiler. Place riblets on a foillined baking sheet lightly sprayed with cooking spray. Place under broiler and cook about 8 minutes on each side, or until lightly charred.
- Transfer seared riblets with any reserved marinade and cooking juices into a large Dutch oven. Add remaining fish sauce, 6 tbsp (90 ml) Caramel Sauce, and enough water to almost cover. Bring to a boil over medium-high heat. Reduce heat to simmer, cover and cook for 45 minutes. Uncover and adjust heat to simmer vigorously. Cook about 20 more minutes, or until riblets are fork-tender.
- Remove from heat and let stand for a few minutes to let fat rise, then skim off as much as possible. Return to a simmer and season to taste. Transfer to serving bowl and garnish with green onions.
Drink Pairings
CANTONESE ROAST CHICKEN
Ingredients
Serves 4 to 6 as part of a multi-course meal
HOISIN ORANGE-GINGER SAUCE:
¾ cup (175 ml) hoisin sauce
3 tbsp (45 ml) rice vinegar
½ cup (125 ml) freshly squeezed orange juice
1 tsp (5 ml) finely minced ginger
2 green onions, minced
2 tbsp (30 ml) sesame oil
sea salt and freshly ground black pepper
GINGER SOY DIPPING SAUCE:
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) minced ginger
2 tbsp (30 ml) minced green onion
2 tsp (10 ml) sesame oil
1 tsp (5 ml) sugar
CANTONESE ROAST CHICKEN:
1 large whole roasting chicken, about 6½ lbs (3 kg), cleaned thoroughly and dried
2 tbsp (30 ml) Chinese rice wine vinegar
4 tbsp (60 ml) Shao-Hsing wine or sherry
2 ½ tsp (12 ml) salt
¼ tsp (1 ml) white pepper
¼ tsp (1 ml) Chinese 5 spice, optional
6 garlic cloves, thinly sliced
1 large slice ginger, lightly smashed
2 green onions, quartered, white portions only, lightly smashed
1 cup (250 ml) water
cilantro sprigs and sliced green onion, for garnish
Instructions
- To make HOISIN ORANGE-GINGER SAUCE: In a mixing bowl, whisk together all ingredients and season to taste. Cover and set aside to develop flavours.
- To make GINGER SOY DIPPING SAUCE: Mix all ingredients together in a bowl and allow to infuse for 15 minutes before serving.
- To make CANTONESE ROAST CHICKEN: Preheat oven to 425 F (220 C). Place chicken in a roasting pan and rub all over with rice vinegar, then with rice wine. Sprinkle with salt, then with white pepper. Place 2 to 3 slices of garlic on chicken at random, between the skin and the meat. Place ginger, green onions, and 2 more garlic slices in the chicken cavity. Place chicken on a rack in roasting pan, breast-side up, and dot with a couple slices of garlic. Add water to roasting pan.
- Place the chicken in oven and roast for 10 minutes. Lower temperature to 375 F (190 C) and roast for 30 minutes. Remove from oven, turn over and dot with remaining garlic slices. With a fork, pierce the skin all over. Return chicken to the oven and roast for 30 minutes. Turn chicken over again, breast side up, and pierce skin to ensure fat runs off. Lower oven to 350 F (180 C) and roast for 30 to 40 minutes more.
- Remove from oven and allow to rest 10 minutes before serving. Chop into 2-in (5 cm) bone-in pieces, garnish with cilantro and green onion and serve with dipping sauces.
Drink Pairings
BACON AND CHIVE SCONES
Ingredients
Serves 20
1 tbsp (15 ml) grapeseed oil
6 strips bacon, finely chopped
¾ cup (175 ml) finely chopped onion
2 tsp (10 ml) poppy seeds
1 tbsp (15 ml) sunflower seeds
1 tbsp (15 ml) pumpkin seeds
1 cup (250 ml) whole milk, plus extra
2 tbsp (30 ml) finely chopped fresh chives
2 cups (500 ml) all purpose flour, plus extra
1 tbsp (15 ml) baking powder
½ tsp (2 ml) salt
2 tsp (10 ml) granulated sugar
2 tbsp (30 ml) unsalted butter, cold
ORANGE CHÈVRE SPREAD:
10 oz (300 g) fresh goat’s cheese, at room temperature
2 tbsp (30 ml) sour cream
1 orange, zest and juice only
1 tbsp (15 ml) clover honey
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220C). Line a baking tray with parchment paper and set aside.
- Heat oil in a frying pan over medium heat. Add bacon and cook, stirring often, until crispy, about 2 minutes. Add onion and cook, stirring, until soft. Transfer to a paper towellined plate and set aside to cool for 5 minutes.
- In a small bowl, combine poppy, sunflower and pumpkin seeds. Set aside.
- In a medium bowl, stir together milk, chives and bacon mixture until combined. Set aside.
- Place flour, baking powder, salt and sugar in a large bowl. Using your fingertips, rub butter into flour mixture until it resembles breadcrumbs.
- Make a well in centre of flour mixture and add milk mixture. Use a butter knife in a cutting motion to mix until just combined. Turn dough out onto a floured surface and bring together with your hands. Knead once or twice, then shape into a 1-inch (2.5 cm) thick disk. Use a 2-inch (5 cm) round cookie cutter dipped in flour to cut out scones. Place scones on prepared baking tray so they are just touching. Brush lightly with extra milk and sprinkle with seed mixture.
- Bake until scones are risen and golden brown, about 15 to 18 minutes. Transfer to a wire rack to cool slightly before serving. Scones are best eaten warm or at room temperature the day they are made. Serve with Orange Chèvre Spread, if desired.
- To make ORANGE CHÈVRE SPREAD: In a medium bowl, stir together goat’s cheese and sour cream with a rubber spatula or wooden spoon until well combined. Stir in orange zest and juice and honey. Add salt and pepper to taste. Refrigerate for at least 1 hour before serving. Makes 1½ cup (375 ml)