Roasted Artichokes served with Garlic Aioli
Ingredients
Serves 4 - 6
FOR THE GARLIC AIOLI:
¾ cup (180 ml) best-quality mayonnaise
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) freshly squeezed lemon juice
1 tbsp (15 ml) extra-virgin olive oil
1 medium garlic clove, finely grated
sea salt and freshly ground black pepper, to taste
FOR THE ARTICHOKES:
4 large artichokes, rinsed and trimmed
½ lemon
8 whole garlic cloves, unpeeled
2 tbsp (30 ml) salted butter, cut into 8 cubes
2 tbsp (30 ml) extra-virgin olive oil
½ cup (125 ml) dry white wine
Instructions
- To make Garlic Aioli, in a medium bowl, combine mayonnaise, mustard, lemon juice, olive oil and garlic. Mix well to combine and season with salt and pepper to taste. Transfer to a serving dish, cover and refrigerate until ready to serve.
- To make artichokes, bring a large, deep saucepan of well-salted water to a boil. Add artichokes and lemon half and bring back to a moderate boil. Cover saucepan partially and continue cooking for 5 minutes. Add garlic and continue cooking for another 8 to 10 minutes, or until bases of artichokes can be pierced with point of a knife. Remove artichokes, lemon and garlic from water and set aside to cool.
- Preheat oven to 400 F (200 C). Cut each artichoke in half lengthwise. Using a small spoon, remove and discard hairy chokes from centres and peel off and discard any loose leaves. Arrange artichokes cut side up in an ovenproof ceramic or glass baking dish; they should fit snugly. Slice lemon into 8 pieces. Peel garlic and place 1 clove and 1 lemon piece into centre of each artichoke half. Top each with a cube of butter, drizzle olive oil over everything and season well with salt and pepper. Pour wine into bottom of baking dish, cover tightly with foil and transfer to oven. Roast for 15 minutes, then remove foil and continue roasting for another 10 to 15 minutes, or until there is no liquid left in bottom of dish.
- To serve, place artichokes cut side up on a platter. Dollop about 1 tbsp (15 ml) Garlic Aioli into centre of artichoke alongside garlic and lemon and serve remaining aioli on the side.
Drink Pairings
Salt-Crusted Potatoes served with Soft Herb Salsa
Ingredients
Serves 4 - 6
2 lbs (1 kg) small, equal-sized unpeeled potatoes (such as creamers), scrubbed
1½ tbsp (22 ml) fine sea salt
FOR THE SOFT HERB SALSA:
1 medium green jalapeño pepper, seeded, coarsely chopped, or to taste
3 garlic cloves, crushed
1 cup (250 ml) tightly packed cilantro leaves
1 cup (250 ml) tightly packed tarragon leaves
1 cup (250 ml) tightly packed flat leaf parsley leaves
1 white anchovy fillet (optional)
¼ cup (60 ml) freshly squeezed lemon juice, plus extra to taste
⅔ cup (150 ml) extra-virgin olive oil
2 tbsp (30 ml) red wine vinegar, plus extra to taste
2 tsp (10 ml) ground cumin, toasted
sea salt and freshly ground black pepper, to taste
Instructions
- Place potatoes in a large, shallow pan that will accommodate them in a single, even layer. Add salt and 4 generous cups (just over 1 L) cold water. Bring water to a boil over medium-high heat and boil until water has evaporated and potatoes are fully cooked, about 12 to 15 minutes. Decrease heat to low and continue to cook for a few minutes, shaking pan until potatoes are dry and skins are covered with a thin crust of salt.
- Meanwhile, make Soft Herb Salsa. In bowl of a food processor, combine jalapeño, garlic, cilantro, tarragon, parsley and anchovy, if using. Pulse until chopped, then add lemon juice, olive oil, vinegar, cumin and salt and pepper to taste, being aware that potatoes are already salted. Process until smooth and taste for seasoning, adding a little extra lemon juice or vinegar if needed. Transfer to a serving dish.
- To serve, pile potatoes onto a serving platter and serve salsa on the side.
Drink Pairings
Prime Rib Roast with Cognac & Green Peppercorn Sauce
Ingredients
Serves 4 - 6
4 lb (2 kg) bone-in prime rib roast
sea salt and freshly ground black pepper, to taste
1 bunch fresh sage
olive oil, for roasting
6 to 8 large sprigs fresh rosemary
1 onion, unpeeled, quartered
2 heads garlic, halved crosswise
2 tbsp (30 ml) green peppercorns in brine, drained
3 tbsp (45 ml) salted butter
FOR THE COGNAC AND GREEN PEPPERCORN SAUCE
4 tbsp (60 ml) salted butter
4 large garlic cloves, crushed
3 tbsp (45 ml) green peppercorns in brine, drained, finely chopped, divided
¾ cup (175 ml) cognac
1 cup (250 ml) crème fraîche or whipping cream
2 tbsp (30 ml) lemon juice
3 tbsp (45 ml) strong Dijon mustard
Instructions
- Arrange oven rack in lower third of oven. Preheat oven to 500 F (260 C). Generously season beef with salt and pepper on all sides. Rub sage with a little olive oil and using kitchen twine, tie it to top of beef. Make a bed of rosemary in bottom of a medium-sized heavy roasting pan. Place beef over rosemary, bone side down. Scatter onion quarters and garlic head halves into pan, sprinkle with green peppercorns and dot top of beef with butter. Season everything well with salt and pepper and transfer to oven. Roast for 30 minutes, then reduce heat to 325 F (170 C) and continue roasting for another 75 to 90 minutes for medium-rare. To test for doneness, insert a meat thermometer into centre of roast; it should read 130 F (54 C). Transfer roast to a cutting board, leaving rosemary, onion, garlic and peppercorns in pan and reserving for sauce. Cover roast loosely with foil and allow to rest while making sauce.
- To make Cognac & Green Peppercorn Sauce, in a medium saucepan, combine butter and garlic over medium heat. Stir in half the green peppercorns and cook until garlic is soft, caramelized and fragrant, about 5 minutes. Add cognac, increase heat to medium-high and cook until reduced by half, about 3 minutes. Add reserved rosemary, onion, garlic and any liquid and peppercorns from roasting pan. Stir in crème fraîche or cream, lemon juice and mustard. Lower heat to medium and cook for about 7 minutes, crushing onions and garlic with back of a spoon. Strain sauce through a fine mesh sieve into a clean saucepan, pressing hard on vegetables to extract as much flavour as possible. Discard contents of sieve. Add remaining chopped green peppercorns to sauce, return to a low heat and keep warm while slicing roast.
- To serve, remove kitchen twine and sage from roast. Slice thinly and transfer to a serving platter. Season lightly with salt and pepper and garnish with roasted sage. Transfer Cognac & Green Peppercorn Sauce to a gravy boat and serve alongside roast.
Drink Pairings
Cranberry Flatbread with Honey & Goat’s Cheese
Ingredients
Serves 4-6
16 oz (500 g) pre-made pizza dough
15 to 20 roasted garlic cloves
1 shallot, sliced
1 cup (250 ml) crumbled goat’s cheese
½ cup (125 ml) raw walnut pieces
½ cup (125 ml) canned cranberry sauce
5 sprigs thyme, leaves only
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) honey
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Place pizza dough on a clean, floured surface. Using a rolling pin, roll out dough in any shape you desire to a ¼-in (0.5 cm) thickness. Transfer to lined baking sheet and bake for 5 to 8 minutes, or until cooked but not browned.
- Arrange garlic, shallot, goat’s cheese and walnuts evenly over entire surface of flatbread. Dollop 1 tsp (5 ml) spoonfuls of cranberry sauce over surface. Bake for another 10 minutes, or until golden brown and bubbling. Sprinkle with thyme, olive oil and honey. Season with salt and pepper, slice and serve immediately.
Drink Pairings
Cranberry Almond Ginger Cake
Ingredients
Serves 8
7 tbsp (105 ml) salted butter, room temperature
⅔ cup + 1 tbsp (150 + 15 ml) white sugar, divided
2 eggs
⅔ cup (150 ml) sour cream
2 tbsp (30 ml) milk
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) almond extract
1 cup (250 ml) flour
½ cup (125 ml) almond flour
1 tsp (5 ml) baking soda
¼ cup (60 ml) diced candied ginger ed candied ginger
1½ cups (375 ml) cranberries, divided, thawed if frozen
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) Disaronno Amaretto liqueur or water
⅔ cup (150 ml) icing sugar
½ cup (125 ml) toasted sliced almonds
Instructions
- Preheat oven to 350 F (180 C). Grease a 9-in (23 cm) springform cake pan and line bottom with parchment paper. Set aside.
- In a large bowl, cream together butter and ⅔ cup (150 ml) sugar with an electric mixer on high speed until light and fluffy, about 4 minutes. Add eggs, sour cream, milk, vanilla and almond extract. Mix for 1 minute to incorporate and set aside.
- In a separate bowl, mix together flour, almond flour, baking soda and baking powder. Add these dry ingredients to egg mixture and mix to combine. Gently fold in candied ginger and 1 cup (250 ml) cranberries.
- Pour batter into prepared cake pan and bake for 35 to 45 minutes, or until a toothpick inserted into center comes out clean. Let cool completely.
- Place remaining 1 tbsp (15 ml) sugar in a small bowl. Add remaining ½ cup (125 ml) cranberries and roll in sugar to coat.
- In another small bowl, mix together lemon juice, amaretto and icing sugar and stir until a thick glaze forms. Drizzle over cooled cake and top with sugared cranberries and sliced almonds.
Drink Pairings
Cranberry & Orange Chicken Thighs
Ingredients
Serves 4
1 orange, zest and juice
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) white balsamic vinegar or balsamic vinegar
½ tbsp (7.5 ml) Dijon mustard
2 garlic cloves, minced
2 shallots, sliced
2 tbsp (30 ml) olive oil
8 bone-in, skin-on chicken thighs
3 whole sprigs fresh rosemary
1 cup (250 ml) cranberries, thawed if frozen
salt and pepper, to taste
2 tbsp (30 ml) unsalted butter
Instructions
- In a large zip-top bag, combine orange zest and juice, maple syrup, vinegar, Dijon, garlic, shallot and olive oil. Add chicken, rosemary and cranberries. Season with salt and pepper and marinate for at least 6 hours, or overnight.
- Preheat oven to 400 F (200 C).
- Place chicken skin side up in an even layer in a 9 x 13-in (23 x 33 cm) casserole dish. Pour marinade from bag into dish. Divide butter into small pats and place evenly on top of each chicken thigh. Bake for 20 minutes, or until a meat thermometer inserted into thickest part of chicken reads 165 F (74 C), and chicken is golden brown. For extra-crispy skin, broil on high for 2 or 3 minutes to finish.
Drink Pairings
Antipasti Toasties
Ingredients
Serves 24 toasties
½ cup (125 ml) butter, divided
1 baguette, sliced into 24 x ½-in (1.25 cm) slices
48 thin, round slices salami of your choice
½ cup (125 ml) sundried tomato pesto
8 oz (250 g) roasted red peppers
8 oz (250 g) Burrata
½ cup (125 ml) sliced black olives
24 roasted garlic cloves
1 bunch fresh basil leaves
3 tbsp (45 ml) olive oil
salt and pepper, to taste
Instructions
- In a large frying pan over medium heat, melt ¼ cup (60 ml) butter. Swirl pan to distribute melted butter evenly over surface. Add 12 slices baguette and fry until crisp and golden brown on edges, approximately 2 minutes, making sure not to burn them. Flip and continue frying for another 30 seconds to 1 minute. Remove from pan to a wire rack to cool. Wipe out pan with a clean, damp cloth and repeat with remaining butter and bread.
- To make salami roses, stack 4 salami slices on top of each other, offsetting each by ½-in (1.25 cm) from the edge of the slice underneath. Starting from bottom slice, roll up all 4 slices into a roll. Cut roll in half crosswise to make 2 salami roses. Pierce each with a toothpick and set aside on a plate. Refrigerate until ready to use.
- Evenly spread tomato pesto over cooled baguette slices. Remove toothpick from salami roses and place 1 in centre of each baguette slice. Place about 2 tsp (10 ml) roasted red peppers and 2 tsp (10 ml) Burrata on either side of salami rose to hold its shape. Add 1 to 2 olive slices, 1 roasted garlic clove and some basil leaves to each baguette slice.
- Drizzle with olive oil and sprinkle over salt and pepper to taste before serving.
Drink Pairings
Paprika Prawns with Beurre Blanc
Ingredients
Serves 24 servings
24 prawns, tail on, deveined, washed and dried
1 tbsp (15 ml) paprika, divided
¼ cup (60 ml) vegetable oil, divided
¼ tsp (1 ml) chili flakes (optional)
salt and pepper, to taste
3 tbsp (45 ml) white vinegar, divided
3 tbsp (45 ml) finely chopped shallots
3 tbsp (45 ml) white wine vinegar
¼ cup (60 ml) dry white wine
3 tbsp (45 ml) heavy cream
1 cup (250 ml) butter, cut into 1½ x ¾-in (3.75 x 2 cm) cubes, chilled
1 pinch white pepper (optional)
thyme sprigs, parsley or microgreens, for garnish (optional)
Instructions
- Spread prawns on a baking sheet lined with paper towel. Sprinkle ½ tbsp (7.5 ml) paprika over prawns.
- In a large frying pan, heat 2 tbsp (30 ml) oil over high heat. Evenly spread out 12 prawns (they should not be touching) in pan and fry for about 1 to 2 minutes, until surface is barely translucent. Add half the chili flakes, if using. Sprinkle ¼ tbsp (3.75 ml) paprika over prawns and flip. Fry for 30 seconds to 1 minute. Season with salt and pepper, turn off heat and immediately add 1½ tbsp (22 ml) white vinegar carefully, as it can sputter and steam. Lightly toss prawns in pan and transfer to shallow bowl. Carefully wipe out pan with a clean, damp cloth and repeat.
- To make Beurre Blanc, in a small saucepan over medium heat, bring shallot, white wine vinegar and white wine to a gentle boil and reduce to approximately ⅓ of volume, about 3 to 5 minutes. Add cream and whisk lightly until incorporated. Add 2 cubes chilled butter and whisk until melted. Repeat, whisking 2 cubes at a time, until butter is fully incorporated. Remove from heat and season with white pepper, if using.
- Using a chinois or fine mesh sieve, strain Beurre Blanc to remove shallots, and discard shallots. Keep warm until ready to serve.
- To serve, pour desired amount of warm Beurre Blanc into 24 small serving glasses. Skewer prawns on serving picks. Place a prawn into each glass and garnish with thyme, parsley or microgreens, as desired.
Drink Pairings
Cheesy Spinach Wheel
Ingredients
Serves 8 to 10
4 oz (125 ml) cream cheese, softened
2 tbsp (30 ml) mayonnaise
2 tbsp (30 ml) grated Parmesan
2 tbsp (30 ml) grated Romano cheese
1 garlic clove, crushed
¼ tsp (1 ml) dried basil
¼ tsp (1 ml) hot sauce, such as Tabasco, (optional)
salt and pepper, to taste
¾ cup (175 ml) drained, roughly chopped canned artichoke hearts
1 cup (250 ml) frozen chopped spinach, thawed and well squeezed
14 oz (400 g) puff pastry, thawed if frozen
3 tbsp (45 ml) pesto
1 cup (250 ml) shredded cheese, such as Monterey Jack, cheddar or mozzarella
1 tbsp (15 ml) water, plus extra for brushing
1 egg
Instructions
- In a large bowl, mix together cream cheese, mayonnaise, Parmesan, Romano cheese, garlic, basil, Tabasco (if using) and salt and pepper until well combined. Add artichoke and spinach and mix to incorporate.
- Divide puff pastry in half. Roll half of pastry into a roughly 12.5-in (31.25 cm) circle. Transfer to a large baking sheet lined with parchment paper.
- Spread pesto in centre of pastry circle, leaving a 1-in (2.5 cm) border around edge.
- Spread spinach mixture evenly on top of pesto. Scatter shredded cheese evenly over spinach. Lightly brush edge of pastry with water.
- Roll remaining pastry into a roughly 12.5-in (31.25 cm) circle and place over circle with spinach mixture. Lightly press pastry circles together from centre outwards and pinch to seal edges. Using a fork, poke holes all over pastry surface to allow trapped air to escape while baking. Invert a 12-in (30 cm) plate over centre of chilled pastry and trim off any excess pastry that is hanging over from edges. Shape excess pastry into flowers or leaves for decoration, if desired. Refrigerate pastry and decorations for 30 minutes.
- Preheat oven to 425 F (220 C).
- Invert a small bowl over centre of chilled pastry and lightly press to secure position. Using a sharp knife, carefully cut pastry wheel into four quarters from inverted bowl to edges. Then cut each quarter into 6 even wedges, totalling 24 wedges. Twist each wedge 2 to 3 times. Remove bowl and set aside.
- Lightly whisk together 1 tbsp (15 ml) water and egg to make egg wash. Brush over top of pastry. Discard remaining egg wash. Bake for 15 to 20 minutes, or until pastry is golden brown.
- Remove from oven and let cool for 5 minutes before serving.
Drink Pairings
Midnight Limelight
Ingredients
Serves 1
4 lime leaves, save 1 for garnish
1 oz (30 ml) Tito’s Handmade Vodka
1 oz (30 ml) El Gobernador Pisco
1 oz (30 ml) lime juice
1 oz (30 ml) Oolong Tea Syrup
4 dashes Ms. Better’s Bitters
Miraculous Foamer or 1 egg white (optional)
Instructions
- In a cocktail shaker, muddle 3 lime leaves with remaining ingredients. If using foamer or egg white, first “dry shake” (without ice) to combine ingredients, then add ice and shake again. Strain into a coupe or stemmed cocktail glass and garnish with remaining lime leaf.