DESSERT FLATBREAD WITH LEMON-HONEY MASCARPONE CHEESE, BERRIES AND CHOCOLATE
Ingredients
Serves 4
2½ cups (625 ml) all-purpose flour
1 x 7 g package instant or quick-rise yeast
3 tbsp (45 ml) granulated sugar
½ tsp (2 ml) salt
1 cup (250 ml) warm water, about 130 F (50 C)
olive oil, for brushing
2 cups (500 ml) mascarpone cheese
3 tbsp (45 ml) liquid honey
1 lemon, zest and juice
2 nectarines, pitted, cut into thick wedges and grilled
2 plums, pitted, cut into wedges and grilled
1 cup (250 ml) raspberries
1 cup (250 ml) blueberries
1 cup (250 ml) blackberries
½ cup (125 ml) chopped dark chocolate or chocolate chips
icing sugar and chopped mint leaves, for garnish
Instructions
- In a large mixing bowl add 2 cups (500 ml) flour, yeast, sugar, and salt. Gradually stir in warm water and 2 tbsp (30 ml) olive to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Add more flour if needed. Cover and let rest on floured surface 10 minutes. Alternatively, this can be done in an electric mixer with a dough hook attachment.
- Brush barbecue grill with olive oil and preheat to 450 F (230 C).
- Roll or press dough into a 12- or 14-in (30 to 35 cm) circle. Or divide dough into 4 small flatbreads and roll out. Spray lightly or brush surface with vegetable oil spray or olive oil and allow dough to rest 10 minutes while barbecue preheats. Place flatbread on the grill, oiled-side down. Cover grill and bake 3 to 7 minutes or until grill marks appear on the underside and it turns golden brown and the top starts to bubble. Brush top of flatbread with olive oil and flip over. Grill until golden brown and dough is just firm, about another 2 minutes. Transfer to a baking sheet pan. Close barbecue.
- In a mixing bowl, combine mascarpone, honey, zest and juice. Spread over pizza and scatter with grilled fruit and berries. Top with chopped chocolate. Transfer sheet pan with flatbread back to the barbecue. Close cover and barbecue, just until chocolate is melted and fruit is warm, about 2 minutes. Dust with icing sugar and garnish with chopped mint before serving.
Drink Pairings
DUTCH BABY PANCAKE WITH CINNAMON-GLAZED APPLES
Ingredients
Serves 6
CINNAMON-GLAZED APPLES:
½ cup (125 ml) granulated sugar
3 apples, peeled, cored and cut into eighths
¼ cup (60 ml) whipping cream
3 tbsp (45 ml) unsalted butter
½ tsp (2 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
DUTCH BABY PANCAKE:
4 tbsp (60 ml) unsalted butter, divided
4 large eggs
¾ cup (175 ml) all-purpose flour
¾ cup (175 ml) milk
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) vanilla
¼ tsp (1 ml) kosher salt
icing sugar, for dusting
Chantilly or flavoured whipped cream, to serve (optional)
Instructions
- To make CINNAMON-GLAZED APPLES: In a dry, heavy-bottomed saucepan, heat sugar over medium heat. Stir occasionally until golden brown and caramelized. Add apples and cream to pan, being very careful as it will bubble up. Gently stir to coat apples, dissolving caramel with juices from apples and cream. Add butter, salt and cinnamon. Continue cooking, stirring occasionally until apples are tender and cooked through, about 10 to 15 minutes. They should be nicely glazed with sauce. Can be made up to 2 days in advance and refrigerated. Serve at room temperature or gently reheat and serve warm.
- To make DUTCH BABY PANCAKE: Preheat oven to 425 F (220 C). Melt 2 tbsp (30 ml) butter. Place in a blender with eggs, flour, milk, sugar, vanilla and salt. Blend batter until smooth. Heat a 10-in (25 cm) cast iron frying pan over medium heat. Add remaining 2 tbsp (30 ml) butter and swirl to melt. Add all of the batter to hot pan and swirl to coat bottom. Transfer pan to oven. Bake for 18 to 20 minutes, or until puffed and golden brown. Pancake will puff up but start to deflate once removed from oven.
- Pour glazed apples into middle of pancake. Dust with icing sugar and serve immediately with Chantilly or whipped cream.
Drink Pairings
CRISPY POTATO AND SAUERKRAUT LATKES
Ingredients
Serves about 20 latkes
2 lbs (1 kg) baking potatoes, peeled and coarsely grated (about 3 large potatoes)
1 cup (250 ml) sauerkraut, drained and dried
¼ cup (60 ml) chopped fresh dill, plus more for garnish
2 large eggs
2 tbsp (30 ml) all-purpose flour
2 tsp (10 ml) caraway seeds
1 cup (250 ml) sour cream
1 tsp (5 ml) finely grated lemon zest
¼ cup (60 ml) unsalted butter, divided
grapeseed oil or peanut oil, for frying
1 smoked trout fillet
trout roe, optional, for garnish
ROSY APPLE SAUCE:
1¼ lbs (625 g) McIntosh apples, unpeeled, cored and quartered
3 tbsp (45 ml) apple cider
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) sugar
pinch salt
Instructions
- Bring a saucepan of salted water to a boil, add potatoes and cook for 1 minute, drain. Line a baking sheet with a kitchen towel, spread out potatoes, cool, squeeze out as much excess water as possible using kitchen towel. Add potatoes to a bowl with sauerkraut and dill, combine. Season to taste with salt and pepper before stirring in egg and flour.
- In a dry frying pan, toast caraway seeds over medium-low heat until fragrant. Place into a mortar and pestle and crush until coarsely ground. Stir in a bowl with sour cream and lemon zest. Refrigerate until ready to use.
- In a large frying pan, heat 1 tbsp (15 ml) butter and a drizzle of oil over medium heat. Working in batches, spoon ¼ cup (60 ml) mounds of potato mixture into pan and flatten to about ½-in (1 cm) thick. Cook, turning once, until latkes are golden and crispy.
- Serve latkes with a dollop of both Rosy Apple Sauce and sour cream sauce. Garnish with torn pieces of trout fillet, trout roe and additional dill sprigs. Serve immediately.
- To make ROSY APPLE SAUCE: In a saucepan, stir together all ingredients over medium heat. Simmer, cover and stir occasionally until very soft, about 15 minutes. Pass apples through a food mill or, for a chunky sauce, remove apple skins and mash coarsely with a fork. Refrigerate until ready to use. May be made up to 5 days in advance.
Drink Pairings
CREAMY POLENTA WITH WILD MUSHROOMS
Ingredients
Serves 6
4 cups (1 L) chicken stock
1 cup (250 ml) water
½ tsp (2 ml) sea salt, plus extra
1 cup (250 ml) course ground cornmeal
1 large bunch green Swiss chard
1 tbsp (15 ml) olive oil
4 tbsp (60 ml) unsalted butter, divided
1 large shallot, finely minced
4 cups (1 L) cleaned, sliced wild mushrooms
1 cup (250 ml) grated aged white cheddar
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) fresh lemon juice
freshly ground black pepper
Instructions
- In a large, heavy saucepan bring stock and water to rolling boil. Stir in salt and cornmeal and return to boil. Reduce heat to simmer, cook uncovered over low, stirring occasionally until thickened and pulls away from sides of pan, about 45 minutes. Whisk if it starts to clump.
- Blanch chard in large pot of boiling water for 1 to 2 minutes until just wilting. Plunge into cold water to stop cooking. Drain well. Squeeze dry and coarsely chop. Set aside.
- In a separate large frying pan, over medium-high heat, warm oil and 1 tbsp (15 ml) butter. Add shallots and mushrooms, cook until mushrooms are tender, about 15 minutes. Stir often. Remove pan from heat and set aside.
- When polenta is tender and creamy, stir in remaining 3 tbsp (45 ml) butter and ¾ cup (175 ml) cheddar. Cook over low heat until butter and cheese are melted. Add salt and pepper to taste.
- Return frying pan with mushrooms to burner and reheat to medium-high. Add cooked chard and fold together until hot and blended. Drizzle with balsamic and lemon juice.
- To serve, spoon polenta into bowls. Spoon mushrooms and chard over top and sprinkle with remaining grated cheddar. Season to taste.
Drink Pairings
CHICKEN, JICAMA, PAPAYA AND PICKLED GINGER SALAD ROLLS
Ingredients
Serves 8
2 oz (60 g) dried bean vermicelli noodles
8 X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
3 to 4 romaine leaves, cored and finely shredded, about 2-inches (5 cm) long
¼ cup (60 ml) pickled ginger, dried and cut into fine julienne
1 ripe papaya, peeled, seeded and cut into fine julienne, 2-inches (5 cm) long
½ English cucumber, cored seeded and cut into ¼-inch (0.5 cm) matchstick
6 oz (180 g) peeled jicama root, cut into ¼-inch (0.5 cm) matchstick
handful cilantro sprigs, rinsed and dried well
handful basil leaves
½ cup (125 ml) shredded carrot
2 cups (500 ml) shredded rotisserie chicken meat
Instructions
- 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 alternating on the bias, the shredded romaine, julienned pickled ginger and papaya in a row across middle bottom third (the part nearest you).
- Spread a small amount of the noodles on top of the shredded ingredients and arrange a few cucumber and jicama matchsticks, a few cilantro sprigs, basil leaves, shredded carrots and chicken.
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange a few more 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 and serve with Peanut Dipping Sauce or any other desired sauce.
Drink Pairings
CRAB-STUFFED PEPPERS
Ingredients
Serves 40
1 tbsp (15 ml) finely chopped preserved lemon
½ tsp (2 ml) finely chopped fresh thyme leaves
1 tbsp (15 ml) finely chopped parsley or spinach
1 cup (250 ml) crab meat
½ cup (125 ml) cream cheese, at room temperature
2 tbsp (30 ml) honey
30 to 40 sweet or hot pickled cherry peppers, drained
Instructions
- In a bowl, using a rubber spatula, stir together preserved lemon, olive oil, thyme, parsley, crab meat and cream cheese until well combined. Transfer to a piping bag with a ½ -in (1 cm) round tip. Pipe filling into peppers and serve.
Drink Pairings
CHICKEN WITH PISTACHIO GREMOLATA
Ingredients
Serves 4
GRILLED CHICKEN:
1 lemon, zest and juice
¼ cup (60 ml) olive oil
2 garlic cloves, finely grated
1 tsp (5 ml) salt
1 pinch pepper
4 boneless chicken breasts, skin on
PISTACHIO GREMOLATA:
¼ cup (60 ml) flat-leaf parsley, finely chopped
10 mint leaves, finely chopped
10 basil leaves, finely chopped
½ garlic clove, finely grated
3 anchovies, packed in oil, finely chopped
1 tsp (5 ml) grainy mustard
2 tbsp (30 ml) champagne vinegar
2 tbsp (30 ml) olive oil
1 tsp (5 ml) liquid honey
2 tbsp (30 ml) toasted pistachios, roughly chopped
salt and freshly ground pepper, to taste
CREAMY CANNELLINI BEANS:
1 tsp (5 ml) olive oil
1 tsp (5 ml) butter
1 small leek, white part only, washed and thinly sliced
1 garlic clove, finely chopped
1 tsp (5 ml) salt
2 sprigs thyme
½ cup (125 ml) cherry tomatoes, halved
1 tsp (5 ml) champagne vinegar
3 tbsp (45 ml) white wine, such as Pinot Gris
1 x (398 ml) can cannellini beans, drained
Instructions
- To marinate chicken, in a large mixing bowl combine lemon, olive oil, garlic, salt and pepper. Add chicken and evenly coat in mixture. Cover and marinate overnight.
- Meanwhile, prepare PISTACHIO GREMOLATA: In a bowl, mix all ingredients together adding salt and pepper to taste. Cover and refrigerate.
- When ready to cook, bring chicken to almost room temperature, about 30 minutes before cooking. Brush barbecue grill with oil. Preheat grill to medium-high heat.
- While chicken is resting, prepare CREAMY CANNELLINI BEANS: Heat olive oil and butter in a medium-sized saucepan over medium heat. Add leek, garlic and salt and cook until leek has softened. Add thyme, cherry tomatoes, champagne vinegar, white wine and cannellini beans. Cover and cook for 15 to 20 minutes or until flavours have blended. Add salt and pepper to taste. Set aside and cover to keep warm.
- While beans are cooking, grill marinated chicken for 5 to 6 minutes on both sides, or until cooked through and juices run clear. Internal temperature should register 165 F (75 C) when tested with a meat thermometer.
- To serve, add a scoop of cannellini beans to a serving plate. Top with Grilled Chicken and Pistachio Gremolata. Serve alongside Grilled Asparagus with Modern Sauce Gribiche, if desired.
Drink Pairings
Cumin-Roasted Carrots With Lemon Honey Yogurt Dressing
Ingredients
Serves Serves 8Instructions
- Preheat oven to 450 F (230 C).
- Toss together carrots, orange juice, cumin, thyme, bay leaves and oil on a rimmed baking sheet. Season with a good pinch of salt and pepper. Roset tossing occasionally, until carrots are starting to caramelize and are fork tender, 30 to 35 minutes.
- Remove bay leaves and set aside while preparing dressing.
- In medium-sized bowl whisk together yogurt, tahini, lemon juice, lemon zest, honey and chopped cilantro. Season to taste with salt and thin to desired consistency with water.
- To serve, place carrots on serving platter and drizzle with some of the Lemon Honey Yogurt Dressing.
- Garnish carrots with extra cilantro leaves and serve with remaining dressing.
Drink Pairings
CUMIN AND CORIANDER LAMB BURGERS
Ingredients
Serves 4
LAMB BURGERS:
½ tsp (2 ml) each, cumin seeds and whole coriander
1 large garlic clove, smashed and minced
1 lemon, zest only
½ tsp (2 ml) each, salt and freshly ground
black pepper
1 lb (500 g) lean ground lamb
4 large brioche buns, halved
2 branches cherry tomatoes on the vine
8 leaves bibb (or butter) lettuce
2 roasted red peppers, peeled and cut into quarters
CREAMY YOGURT SAUCE:
½ cup (125 ml) thick, plain Greek yogurt
1/3 cup (75 ml) very finely diced, unpeeled English cucumber
2 tbsp (30 ml) mayonnaise
½ tsp 2 ml) ground cumin
¼ tsp (1 ml) salt
freshly ground black pepper, to taste
Instructions
- Combine cumin and coriander in a small, dry frying pan. Heat over medium, shake pan occasionally, until seeds begin to toast and lightly smoke, about 2 minutes. Transfer to a mortar and pestle and grind to a powder. Place in a large bowl with garlic, lemon zest, salt and pepper. Add ground lamb and work in seasonings using your hands until evenly mixed. Shape meat into 4 even-sized patties about 4-in x ¾-in (10 cm x 1 cm). Refrigerate while preparing remaining ingredients, for flavours to blend.
- To make SAUCE: Combine and stir together all ingredients in a small bowl. Cover and refrigerate.
- Grease barbecue grill and preheat to about 375 F (190 C). Grill patties over direct medium heat with lid closed until cooked to medium doneness, about 7 to 9 minutes, turning once. Lamb should register about 160 F (70 C) on a meat thermometer inserted in the centre of patties.
- During last minute of grilling, toast brioche buns cut-side down and cherry tomatoes on the side until slightly blistered.
- To serve, line each bun with 2 lettuce leaves. Top with lamb burger, a couple pieces of roasted red pepper and a generous dollop of Creamy Yogurt Sauce. Serve with roasted cherry tomatoes.
Drink Pairings
CREAMY FETA AND ASPARAGUS WITH SOFT-BOILED EGG ON COUNTRY BREAD
Ingredients
Serves 4 open faced sandwiches
4 small eggs, at room temperature
4 oz (125 g) feta cheese
2 tbsp (30 ml) plain Greek yogurt
1 tbsp + 2 tsp (15 ml + 10 ml) lemon juice, divided
12 fat asparagus spears
1 tbsp (15 ml) extra-virgin olive oil, plus extra for garnish
½ tsp (2 ml) finely grated lemon zest
flaked sea salt, such as Maldon salt, plus extra to taste
4 slices of country loaf, sliced ½-in (1.25 cm) thick and toasted
2 tbsp (30 ml) fresh chervil leaves
1 tsp (5 ml) crushed pink peppercorns
Instructions
- Bring saucepan of water to a boil. Gently lower eggs into water and boil for 6 minutes before draining and running under cold water to cool. Carefully peel and half each egg and set aside.
- In a small food processor combine feta, yogurt and 1 tbsp (15 ml) lemon juice until smooth and creamy.
- Thinly slice asparagus with vegetable peeler and place in large bowl before tossing with remaining 2 tsp (10 ml) lemon juice, olive oil, lemon zest and a pinch of salt. Marinate for 10 minutes.
- To assemble, spread creamy feta on toast and top with marinated asparagus and 2 egg halves. Garnish each with a sprinkle of chervil, pink peppercorns and an extra pinch of salt, if desired. Serve immediately.