BEEF WELLINGTON SERVED WITH MERLOT SAUCE
Ingredients
Serves 6 to 8
TENDERLOIN WITH MUSHROOMS DUXELLES
2 to 2½ lbs (1 to 1.25 kg) centre-cut beef tenderloin, about 7-in x 3½-in (18 x 9 cm) olive oil, to grease pan
salt and freshly ground black pepper
3 tbsp (45 ml) unsalted butter
3 cups (750 ml) button mushrooms, cleaned and chopped
1 large shallot, peeled and minced
1 large garlic clove, minced
1 sprig thyme
⅓ cup (75 ml) port or dry sherry, to deglaze pan
8 thin slices Parma ham or prosciutto
PASTRY
1 x 500 g package puff pastry, 2 sheets
¼ cup (60 ml) all-purpose flour, divided
3 egg yolks, divided
MERLOT SAUCE
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) butter
1 cup (250 ml) diced celery
1 cup (250 ml) peeled and diced carrots
1 cup (250 ml) diced sweet onions
2 cups (500 ml) Merlot
2 cups (500 ml) beef stock
2 sprigs each, fresh rosemary, thyme and parsley
salt and freshly ground black pepper
Instructions
- Heat oven to 425 F (220 C). Place tenderloin in a lightly oiled roasting pan. Generously season with salt and black pepper. Roast in centre of oven, uncovered, for 30 minutes or until a meat thermometer registers 130 F (54 C) when inserted into centre. Remove pan and rest at room temperature until pan is slightly cooled. Cover and refrigerate for 30 minutes.
- For Mushroom Duxelles, place chopped mushrooms in a food processor fitted with a metal blade and pulse until mushrooms are finely minced but not puréed. Melt butter in a large frying pan. Add mushrooms, shallot, garlic and thyme and sauté over medium-low heat for 5 minutes or until mushrooms have released liquid and are starting to cook dry. Deglaze pan with port and raise heat to high to evaporate liquid. Remove from heat and discard thyme. Add salt and pepper, to taste. Transfer to bowl, cool, cover and refrigerate until ready to use. Can be refrigerated for several days.
- Lay a couple of overlapped sheets of plastic wrap on a clean surface. Overlap Parma ham or prosciutto slices in a row down centre. Spread half the Duxelles in an even layer over top of ham or prosciutto. Place cooled tenderloin crosswise over top and spread with remaining Duxelles. Draw edges of plastic wrap together over top of meat to tightly encase tenderloin in ham or prosciutto. Twist ends of wrap to tightly seal. Refrigerate while rolling out pastry.
- To make Pastry, lightly dust work surface with a little flour. Roll out 1 sheet puff pastry into a rectangle large enough to wrap tightly around tenderloin with a slight overlap to seal. Brush edges of pastry with 2 egg yolks whisked with 1 tsp (5 ml) water. Reserve extra. Remove plastic wrap from beef and place in centre of pastry. Carefully gather up edges and firmly wrap beef in pastry. Then press seams and ends together to tightly seal. Place seamside down on a work surface. Set aside.
- Add a little more flour to clean work surface. Roll out second sheet of pastry into a rectangle slightly larger than the first. Cut out shapes and designs with a sharp paring knife. Brush with egg yolk mixture and arrange cut-outs decoratively over top of pastry-wrapped tenderloin.
- In a small dish, whisk remaining egg yolk. Lightly and evenly brush over entire surface of pastry to fully and evenly coat. Refrigerate uncovered for 45 minutes, or up to 24 hours.
- When ready to bake, preheat oven to 400 F (200 C). Bake tenderloin uncovered for 20 to 25 minutes until pastry is deep golden and beef registers 140 to 155 F (60 to 68 C) on a meat thermometer when inserted into centre. Remove from oven and rest on a rack for 10 to 15 minutes.
- While tenderloin is baking, prepare Merlot Sauce. Heat oil and butter in a large saucepan. Add celery, carrots and sweet onions. Sauté over medium heat stirring occasionally until golden. Deglaze saucepan with Merlot. Add beef stock and sprigs of herbs and bring to a boil. Cover, reduce heat and simmer for 30 minutes for flavours to blend. Strain and discard vegetables and herbs. Return sauce to pan. Boil vigorously until reduced by half. Add salt and pepper, to taste. Cover to keep warm.
- Once tenderloin has rested, transfer to a cutting board and cut into thick slices. Serve with Merlot Sauce, steamed green beans and roasted carrots.
Drink Pairings
BISON TARTARE
Ingredients
Serves 4
BISON:
2 Vidalia onions, peeled, coarsely chopped
1 cup (250 ml) water
12 oz (375 g) bison eye of round, trimmed, cleaned of sinew
2 or 3 tbsp (30 or 45 ml) canola oil
salt and freshly ground black pepper, to taste
lemon juice, to taste
fresh nasturtium leaves, for garnish
ARTICHOKE:
1 large artichoke
1 lemon, juice only
4 cups (1 L) celery juice
¾ cup (175 ml) green onion juice
1¼ cups (300 ml) lemon juice
1 tbsp (15 ml) kosher salt
PUFFED BARLEY:
1 cup (250 ml) pearl barley
4 cups (1 L) water
8 cups (2 L) canola oil
salt and freshly ground pepper, to taste
GREEN BÉARNAISE SAUCE:
2 eggs
¼ cup (60 ml) water
⅔ cup (150 ml) brown butter
1 tbsp (15 ml) lemon juice
salt, to taste
1 cup (250 ml) lightly packed fresh tarragon
1 cup (250 ml) lightly packed baby spinach
BUTTERMILK VINAIGRETTE:
1 cup (250 ml) buttermilk
1 cup (250 ml) canola oil
¼ cup (60 ml) lemon juice
kosher salt
Instructions
- To prepare BISON: In a blender combine chopped onion and water. Purée until smooth. Transfer to a large bowl. Cut bison into 1-in (2.5 cm) thick slices and submerge into onion purée turning pieces a couple of times to coat. Cover tightly and refrigerate overnight.
- The next day, rinse slices and pat dry. Heat a large, heavybottomed frying pan over high heat. Should be large enough to hold a couple or more slices in a single layer. Once pan is piping hot, add oil and a couple of bison slices. Quickly sear all sides until bison is dark brown. Remove cooked slices to cooling rack over a baking sheet. Wipe pan clean with a dry cloth, add more canola and repeat searing with remaining bison. Place on cooling rack over baking sheet in refrigerator to cool completely. Once cooled, cut bison roughly into tiny dice, about ⅛-in (0.25 cm). Place on a double layer of paper toweling in a tightly covered container and refrigerate until ready to assemble.
- To prepare ARTICHOKE: Trim artichoke leaves down to pale yellow heart. Scoop out fuzzy choke with a spoon and discard. Reserve artichoke heart in 4 cups (1L) water and juice of 1 lemon while assembling cooking sauce.
- In a saucepan, combine celery juice, green onion juice, 1¼ cups (300 ml) lemon juice and salt. Bring to a boil. Add artichoke heart and simmer gently for 20 minutes or until a sharp knife is easily inserted into bottom. Remove artichoke from sauce and refrigerate both sauce and artichoke separately.
- Once cold, quarter heart and thinly slice. Marinate cooled slices in reserved sauce in refrigerator. Set aside until ready to assemble.
- To make PUFFED BARLEY: Combine barley and water in a medium-sized heavy saucepan. Bring to a boil, cover with lid slightly ajar, reduce to simmer and cook barley for 50 minute to 1 hour or until completely soft and cooked. Strain barley through a colander and rinse with cold running water. Once water runs clear, rest barley in colander over bowl to drain.
- Preheat oven to 175 to 200 F (80 to 95 C). Spread thoroughly drained barley on a parchment paper-lined baking sheet into a thin layer. Place in low oven to dry and harden, 6 hours. Check occasionally to make sure oven is not too warm.
- When barley is dried, heat canola oil in a large heavy stock pot until it reads 375 F (190 C) on a candy thermometer. Reduce heat to medium-low to keep oil temperature steady. Line a baking sheet with paper towel.
- Working in tablespoon-sized batches, drop spoonsful of barley into pot to puff, only a few at a time. As soon as they puff, remove with a slotted spoon to baking sheet to drain. Season with salt. Repeat until all barley is fried. Set aside to cool. Puff can be made ahead and stored in a tightly covered container at room temperature for up to a day once cooled.
- To make GREEN BÉARNAISE SAUCE: Cook eggs in simmering water for 5 minutes. They should be very soft and barely cooked. Peel then place in a blender with ¼ cup (60 ml) room temperature water. Whirl at low speed to blend. Warm brown butter in a small saucepan to 140 to 160 F (60 to 70 C) and transfer to a cup with a spout.
- With blender running, gradually pour in warm brown butter in a slow, steady, very thin stream. Increase speed of blender as liquid thickens. Then add tarragon and spinach and blend until smooth. Add lemon juice and a couple pinches of salt to taste. Reserve at room temperature until ready to assemble.
- To make BUTTERMILK VINAIGRETTE: Combine ingredients in a blender and whirl until smooth. Store in a tightly covered container in refrigerator until ready to use. Whisk briskly before using.
- To assemble Bison Tartare, combine drained and sliced artichoke with diced bison. Drizzle with half the Buttermilk Vinaigrette. Toss to coat. Season with salt and fresh lemon juice, to taste. Spoon 4 tbsp (60 ml) Green Béarnaise Sauce into centre of 4 chilled serving plates. Press Tartare into a ring or mould and turn out gently into centre of each plate. Garnish with 2 tbsp (30 ml) puffed barley and a generous amount of fresh nasturtium leaves.
Drink Pairings
BARBECUED DUCK SALAD WITH FRIED WONTON STRIPS
Ingredients
Serves 4 to 6
DRESSING:
1 stalk lemon grass, white part only, thinly sliced
½ bunch cilantro, roots and stems only (set aside leaves for later)
2 tsp (10 ml) finely grated fresh ginger root
1 Thai red chili, finely chopped
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) rice wine vinegar
2 tbsp (30 ml) finely grated palm sugar
1½ tbsp (22 ml) fish sauce
1 tsp (5 ml) sesame oil
SALAD:
vegetable or canola oil, for deep frying
12 to 16 wonton wraps
1 Chinese barbecued duck, cooled
1 head butter lettuce, rinsed, dried, cut into ½-in (1.25 cm) juliennes
1 English cucumber, seeded, cut into 2-in x ¼-in (5 cm x 0.5 cm) juliennes
1 large carrot, peeled, thinly sliced into ribbons
2 cups (500 ml) bean sprouts, rinsed and dried well
1 container cherry tomatoes, each halved
2 shallots, thinly sliced
1 bunch Thai basil, leaves picked and torn
½ cup (125 ml) dry-roasted peanuts, coarsely chopped
Instructions
- To make DRESSING: In an immersion blender place lemon grass, cilantro roots, ginger and chili then process until coarsely chopped. Add lime juice, vinegar, sugar, fish sauce and sesame oil and stir until well combined. Season with more lime juice, sugar or fish sauce, to taste. Set aside.
- Preheat oven to 350 F (180 C). In a medium-sized saucepan, heat 1-in (2.5 cm) of vegetable oil over medium-high to 350 F (180 C). Cut wonton wraps into ¼-in (0.5 cm) strips. Carefully add a small handful of wonton strips a few batches at a time to hot oil. When golden and crisp, remove and transfer to a paper towel-lined baking sheet. Repeat with remaining strips and set aside.
- To prepare duck, remove skin and cut skin into ½-in (1.25 cm) julienne. Place onto baking dish and heat in oven until crisp. Remove from oven and transfer to a paper towel-lined baking sheet to drain excess fat. Transfer to plate and set aside.
- Using hands, remove meat from bone, tear into bite-sized pieces and place in a large mixing bowl. Add remaining ingredients, reserved duck skin and fried wonton strips. Drizzle with Dressing, tossing lightly until well mixed. Transfer to serving plates and serve immediately.
Drink Pairings
BROWN BUTTER CUSTARD TART WITH CRANBERRY TOPPING
Ingredients
Serves 10
TART SHELL:
¾ cup (175 ml) unsalted butter, plus extra for greasing tart pan
2 cups (500 ml) vanilla wafer crumbs
½ tsp (2 ml) salt, divided
BROWN BUTTER CUSTARD:
2 tsp (10 ml) unflavoured gelatin
2 tbsp (30 ml) water
1 cup (250 ml) whole milk
⅓ cup (75 ml) light brown sugar
⅛ tsp (0.5 ml) cinnamon
¼ tsp (1 ml) finely grated orange zest
¾ cup (175 ml) whipping cream
¼ cup (60 ml) sour cream
CRANBERRY TOPPING:
1 cup (250 ml) granulated sugar
3½ cups (875 ml) fresh or frozen cranberries
¼ cup (60 ml) water
½ vanilla bean, split lengthwise
Instructions
- Preheat oven to 350 F (180 C). To make TART SHELL: In a small saucepan, melt butterovermediumheat.Cook,stirring occasionally, until butter starts to change colour to a golden brown, about 8 to 10 minutes. Strain butter through a fine mesh sieve into a glass measuring cup or bowl. Reserve browned butter solids.
- In a medium bowl, stir together vanilla wafer crumbs, 1⁄2 cup (125 ml) of reserved melted butter and 1⁄4 tsp (1 ml) salt. Grease a 9-in (23 cm) fluted tart pan with extra butter before pressing crumb mixture into bottom and up sides. Save any remaining butter for another use. Refrigerate tart shell for 30 minutes.
- Place chilled tart shell on a baking sheet and bake until firm and golden brown, about 12 to 14 minutes. Set aside on a wire rack to cool completely.
- While tart shell cools, start preparing Brown Butter Custard. In a small bowl sprinkle gelatin over water and set aside to bloom for 4 minutes. Meanwhile, in a medium-sized saucepan, bring milk, brown sugar, cinnamon, reserved brown butter solids and remaining 1⁄4 tsp (1 ml) salt to a simmer over medium heat. Whisk in gelatin and orange zest stirring until gelatin is dissolved. Transfer to a bowl and refrigerate until set, about 3 hours.
- In a large bowl, whisk together whipping cream and sour cream to stiff peaks. Whisk prepared brown butter custard to loosen it before folding it into whipped cream mixture. Pour mixture into cooled tart shell and refrigerate for at least 1 hour, up to 8 hours.
- While tart is chilling, make CRANBERRY TOPPING: In a medium-sized saucepan, combine sugar with cranberries, water and vanilla bean. Bring to a simmer over medium-high heat and cook until cranberries have just split and sugar is dissolved, about 4 minutes. Transfer cranberry mixture to a bowl and refrigerate until cool, about 1 hour. Remove and discard vanilla bean.
- Just before serving, using a slotted spoon, arrange cranberries on tart along with some of cranberry liquid. Discard remaining liquid. Cut tart into wedges and serve chilled.
Drink Pairings
ARTICHOKE, ASPARAGUS AND PEA RISOTTO
Ingredients
Serves 4 to 6
½ lb (250 g) asparagus, trimmed and cut into 1-in (2.5 cm) pieces
1 cup (250 ml) frozen baby peas
2 large trimmed artichoke hearts, soaked in lemon water and cut into small wedges
4 tbsp (60 ml) unsalted butter, divided
½ cup (125 ml) finely chopped shallots
1 lemon, zest and juice only
2 cups (500 ml) Italian Arborio rice
1 cup (250 ml) dry white wine
6 cups (1.5 L) chicken stock, kept hot
¼ cup (60 ml) fresh grated Parmesan
sea salt and freshly ground pepper, to taste
Instructions
- Bring a small saucepan of water to a boil and add asparagus to blanch, 1 to 2 minutes, until tender but still firm. Drain and set aside. Repeat with peas. Drain and set aside. Repeat with artichoke hearts and set aside.
- Heat 3 tbsp (45 ml) of the butter in a large skillet or saucepan. When butter starts to foam, add the shallots and sauté until they start to colour, 3 to 4 minutes. Add the lemon zest, juice and rice and stir until the grains are well coated, about 1 minute. Add wine and stir until almost reduced. Add about ½ cup (125 ml) of hot stock, or just enough to barely cover rice. Cook, stirring, until liquid has almost been absorbed. Continue adding stock and repeat cooking, for about 15 minutes. The rice should be tender but still a bit firm.
- Add reserved asparagus, peas and artichoke hearts, and season to taste with salt and pepper. Add remaining butter and the cheese. Mix quickly for 1 to 2 minutes until butter and cheese have melted and been absorbed. Taste and adjust seasoning. Serve immediately with additional grated Parmesan.
Drink Pairings
ASPARAGUS SALAD
Ingredients
Serves 4
¾ cup (175 ml) fresh orange juice, strained
1 tbsp (15 ml) white balsamic vinegar
1 tsp (5 ml) orange zest, cut into long, thin ribbons
1 tsp (5 ml) minced shallot
1 tbsp (15 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
16 fresh asparagus spears, trimmed
1 tsp (5 ml) kosher salt
1 medium-sized green zucchini
2 seedless oranges, peeled and segmented
micro greens for garnish
Instructions
- To make dressing, in a small saucepan, bring orange juice to a boil over mediumhigh heat. Cook until reduced by half, about 8 to 10 minutes. Transfer juice to a medium-sized bowl and cool completely. Add balsamic vinegar, zest and shallots. Drizzle olive oil, whisking continually until smooth. Season with salt and pepper, to taste. Refrigerate until chilled.
- Fill a large bowl with water and ice cubes and set aside. To blanch asparagus, bring a medium-sized saucepan with water to a boil. Add kosher salt, then asparagus. When water returns to a boil, cook for 1 minute. Remove asparagus from saucepan and place in ice water. Cool completely in water, then pat spears dry. Refrigerate in a large dish until ready to serve.
- Wash and dry zucchini. Using a vegetable peeler or mandoline, cut very thinly and add to asparagus in refrigerator.
- When ready to serve salad, place 4 asparagus spears (whole or cut up) and some zucchini slices on each plate. Add orange segments and micro greens and drizzle with vinaigrette. Serve immediately.
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
APRICOT ALMOND BUTTER BARS
Ingredients
Serves 16 large bars
2 cups (500 ml) large flake, old-fashioned rolled oats
½ cup (125 ml) slivered almonds
½ cup (125 ml) coarsely chopped hazelnuts
2 tbsp (30 ml) each flaxseeds, sesame seeds
2 cups (500 ml) unsweetened puffed whole grain cereal
⅔ cup (150 ml) dried currants
⅔ cup (150 ml) chopped dried apricots
½ cup (125 ml) chopped seedless raisins
½ cup (125 ml) creamy almond butter
⅓ cup (75 ml) light brown sugar
½ cup (125 ml) honey
1 tsp (5 ml) vanilla extract
½ tsp (2 ml) fine sea salt
Instructions
- Position baking rack in centre of oven. Preheat to 350 F (180 C). Butter a 9 x 13-in (3.5 L) baking pan. Set aside.
- In a large mixing bowl, combine oats, almonds, hazelnuts, flaxseeds and sesame seeds. Spread evenly over a large baking sheet. Bake until oats are lightly golden and nuts are fragrant, 8 to 10 minutes, stirring to mix halfway through. Transfer to a large mixing bowl to cool. Add puffed cereal, currants, apricots and raisins. Toss to combine.
- In a medium-sized saucepan, combine almond butter, brown sugar, honey, vanilla and salt. Heat over medium-low, stirring frequently, until mixture is emulsified and bubbling slightly, 5 minutes.
- Immediately pour mixture over dry ingredients and mix well to coat. Transfer to buttered baking pan. Coat hands with canola oil or butter and press mixture down firmly, making an even layer. Refrigerate uncovered until firm, about 1 hour. Cut into bars.
Drink Pairings
CANDY CANE AND DARK CHOCOLATE SEMIFREDDO
Ingredients
Serves 16
6 oz (180 g) dark chocolate, coarsely chopped
3 tbsp (45 ml) unsalted butter
3 large egg whites
¾ cup (175 ml) granulated sugar
2 cups (500 ml) whipping cream
4 oz (125 g) mascarpone, room temperature
1 tsp (5 ml) peppermint extract (optional)
PEPPERMINT CANDY CANE SEMIFREDDO:
1½ cups (375 ml) whipping cream
½ cup (125 ml) coarsely crushed peppermint candy canes, plus more for garnish
3 large eggs, separated
½ cup (125 ml) granulated sugar
¼ cup (60 ml) mint liqueur or 1 tsp (5 ml) peppermint liqueur
Instructions
- Spray two 9 x 5-in (2 L) loaf pans with cooking oil and line with plastic wrap with a slight overhang.
- To make Dark Chocolate Semifreddo, melt chocolate in a double boiler, making sure top pan does not touch simmering water. Remove just before fully melted and stir until smooth. Set aside to cool slightly.
- In a mixing bowl, beat egg whites and sugar with an electric beater until stiff peaks form. Set aside.
- In a chilled mixing bowl, whip cream and mascarpone with an electric beater until smooth.
- Gently fold chocolate mixture into stiff egg whites until blended. Then, gently fold in whipped-cream mixture. Divide mixture and pour each half into prepared loaf pans. Freeze for at least an hour.
- Meanwhile, make peppermint layer. In a chilled mixing bowl, whip cream until stiff peaks form. Fold in ½ cup (125 ml) crushed candy cane. Cover and chill until ready to use.
- Prepare an ice water bath by placing a medium-sized bowl into a larger bowl with ice and water. Set aside. In a double broiler, whisk egg yolks and 3 tbsp (45 ml) sugar until thick and foamy, about 5 to 7 minutes. Make sure top pan is not touching simmering water. While beating slowly, add the mint liqueur or peppermint extract. Then whisk vigorously for another 2 to 3 minutes. Transfer mixture to bowl over ice bath and whisk until cool.
- In another mixing bowl, whisk egg white and remaining sugar until sugar is dissolved and mixture is warm to the touch, about 2 to 3 minutes. Then beat with electric beater until stiff and glossy peaks form.
- Gently fold egg-white mixture into egg-yolk mixture a third at a time. Fold in whipped-cream mixture. Divide and spoon mixture on top of the frozen Dark Chocolate Semifreddo. Cover with plastic wrap and freeze until firm, at least 4 to 5 hours.
- Remove Candy Cane and Dark Chocolate Semifreddo from freezer and set aside for 5 minutes to soften slightly. Turn onto a board and remove plastic wrap. Garnish with crushed candy canes. Cut into slices, place on chilled serving plates and serve.
Drink Pairings
ANTIPASTO VEGETABLE NOODLE SALAD
Ingredients
Serves 6
2 thick carrots, trimmed and peeled
2 zucchini, about 8-in (20 cm) long, trimmed
1 small fennel bulb, trimmed, reserve the fronds
½ small red onion, peeled
1 cup (250 ml) halved, small heirloom
cherry tomatoes
1 yellow bell pepper, seeded and cut into thin julienne strips
1 tbsp + 3 tbsp (60 ml) extra-virgin olive oil, divided
2 slices prosciutto
1 tbsp (15 ml) lemon juice
1 small smashed and minced garlic
2 tsp (10 ml) minced fresh oregano
salt and freshly ground black pepper, to taste
pinch of sugar, optional
½ cup (125 ml) small, green, pitted olives
2 tbsp (30 ml) pine nuts, toasted
3 tbsp (45 ml) finely grated Parmesan
2 tbsp (30 ml) slivered fresh basil leaves
Instructions
- Using a hand-held vegetable peeler, or a vegetable spiralizer, shave carrots and zucchini into long thin strips or spiralized curls and place in a large bowl. Very finely dice any remaining vegetable cores and add to bowl.
- Thinly slice fennel and red onion using a mandolin, separate into rings and add to vegetables along with cherry tomatoes and julienne strips of yellow pepper.
- Heat 1 tbsp (15 ml) oil in large frying pan. As soon as it almost begins to smoke, add prosciutto and gently fry over medium heat until crispy. Transfer to a paper towellined plate to drain. When cool enough to handle, crumble into bite-sized pieces.
- In a small bowl, combine remaining 3 tbsp (45 ml) oil, lemon juice and garlic. Whisk together to blend. Whisk in minced oregano until blended. Add salt and pepper to taste. Add sugar, if desired.
- When ready to serve salad, give olive oil dressing a quick whisk and drizzle over vegetables. Gently toss to evenly coat. Note: Do not toss salad with dressing until immediately before serving, or salad will water out. Divide among serving plates and scatter with olives, pine nuts, Parmesan and basil. Place a couple of pieces prosciutto on top and serve.