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Ingredients
Serves 1
medium shredded coconut flakes, for garnish
1 oz (30 ml) Malibu Coconut Rum Liqueur
1 oz (30 ml) Crème de Cacao
1 oz (30 ml) half-and-half cream
Instructions
- Sprinkle a handful of coconut flakes on a small plate. Moisten rim of a coupe glass and dip into coconut. Place glass in freezer to chill. In a cocktail shaker with cubed ice, combine remaining ingredients. Shake vigorously and fine strain into prepared glass.
Drink Pairings
Pasta with Chickpeas
Ingredients
Serves 2-3
3 tbsp (45 ml) olive oil, divided
½ small yellow onion, diced
2 garlic cloves, minced
1 x 5.5 oz (156 ml) can tomato paste
1 x 19 oz (540 ml) can chickpeas, drained and rinsed
2 cups (500 ml) vegetable stock, plus 1 cup (250 ml) or more, if needed
1 sprig rosemary
1 bay leaf
½ tsp (2.5 ml) chili flakes
1 tsp (5 ml) sugar
salt and pepper, to taste
2 cups (500 ml) dry ditalini pasta
1 cup (250 ml) grated Pecorino cheese, plus extra for garnish
¼ cup (60 ml) chopped flat leaf parsley leaves
Instructions
- Heat 2 tbsp (30 ml) oil in a large stockpot over medium heat. Add onion and garlic and sauté for 5 to 8 minutes, until soft. Add tomato paste and cook for another 2 to 3 minutes, stirring occasionally. Add the chickpeas, 2 cups (500 ml) vegetable stock, rosemary, bay leaf, chili flakes and sugar. Stir and season with salt and pepper. Cover with a lid, reduce heat to low and simmer for 15 minutes, until chickpeas are tender.
- Remove from heat. Remove and discard rosemary sprig and bay leaf. Using an immersion blender, gently pulse mixture until thickened but some texture remains (or, transfer half the mixture to a blender and pulse for 1 minute, then transfer back to pot). This is to thicken stock; don’t blend fully, as you still want some whole chickpeas.
- Return pot to medium-low heat, add pasta and cover with a lid. Stirring occasionally, gently simmer for 10 to 15 minutes, until pasta is cooked through. If all liquid has been absorbed and pasta is not fully cooked, add another 1 cup (250 ml) vegetable stock at a time, as needed, and simmer, stirring occasionally, until pasta is al dente.
- To serve, stir in 1 cup (250 ml) Pecorino, then remove from heat and garnish with extra Pecorino, parsley and remaining 1 tbsp (15 ml) olive oil.
Drink Pairings
Parsnip Risotto with Caramelized Shallots
Ingredients
Serves 2-3
½ cup (125 ml) butter
6 sage leaves
4 tbsp (60 ml) olive oil, divided
3 large shallots, thinly sliced
1 small onion, diced
3 garlic cloves, minced
1 medium parsnip, peeled and diced (about 1½ cups/375 ml)
1¼ cups (310 ml) Arborio rice
1 cup (250 ml) dry white wine
4 cups (1 L) vegetable stock, plus 1 cup (250 ml) extra if needed
salt and pepper, to taste
1¼ cups (310 ml) grated Pecorino cheese, divided
Instructions
- In a small saucepan over medium heat, melt butter. Once butter is foaming, add sage and gently fry until crisp, about 3 minutes. Remove sage leaves to a paper towel-lined plate and continue to cook butter until golden brown and nutty in fragrance, about 8 minutes. Remove from heat and set aside.
- In a medium skillet over medium to medium-high heat, heat 2 tbsp (30 ml) olive oil. Add shallot and sauté for 8 to 10 minutes, until golden brown and caramelized. Remove from heat and set aside.
- In a large saucepan over medium heat, heat remaining 2 tbsp (30 ml) olive oil. Add onion and garlic and sauté for 5 to 8 minutes, or until soft. Add parsnip and sauté for another 3 minutes.
- Add Arborio rice and stir to coat in oil. Add wine and cook for another 3 to 5 minutes, until completely absorbed.
- In a saucepan over medium-high heat, heat vegetable stock until warm. Remove stock from heat and ladle 2 cups (500 ml) stock over rice, stirring every few minutes, until stock is almost fully absorbed. Add another 1 cup (250 ml) stock and stir into rice until almost fully absorbed. Repeat with remaining 1 cup (250 ml) stock and taste rice: if too al dente, add another 1 cup (250 ml) stock and stir until fully absorbed. Season with salt and pepper to taste, then add 1 cup (250 ml) Pecorino and stir to incorporate.
- To serve, reheat browned butter gently over low heat, if needed. Divide risotto between bowls and top with caramelized shallots, a drizzle of browned butter and fried sage leaves. Garnish with remaining ¼ cup (60 ml) Pecorino cheese.
Drink Pairings
Cauliflower Curry with Pearl Couscous
Ingredients
Serves 2-3
1 tbsp (15 ml) olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 tbsp (15 ml) minced fresh ginger
1 medium carrot, chopped
2 medium celery stalks, chopped
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) ground turmeric
1 tsp (5 ml) ground cumin
2 tsp (10 ml) curry powder
1 x 13.5 oz (400 ml) can full-fat coconut milk
1 cup (250 ml) vegetable stock
2 tbsp (30 ml) soy sauce
1 head cauliflower, trimmed, broken into florets
salt and pepper, to taste
½ cup (125 ml) chopped cilantro leaves, divided
3 cups (750 ml) cooked pearl couscous
½ cup (125 ml) dried currants or raisins
1 cup (250 ml) chopped flat leaf parsley leaves
½ lemon, juice only
1 cup (250 ml) plain yogurt
¼ cup (60 ml) minced mint leaves
1 lime, juice and zest, plus lime wedges for garnish
¼ cup (60 ml) toasted slivered almonds, for garnish
Instructions
- Heat oil in a large stockpot over medium heat. Add onion, garlic and fresh ginger and sauté for 5 minutes, or until soft. Add carrot, celery, ground ginger, turmeric, cumin and curry powder. Stir to coat and sauté for another 5 minutes, until fragrant.
- Stir in coconut milk and reduce heat to medium-low. Let simmer to reduce slightly, about 10 minutes. Add vegetable stock, soy sauce and cauliflower and simmer for another 8 minutes, until cauliflower is tender but not mushy. Remove from heat, taste and season as needed with salt and pepper, then add ¼ cup (60 ml) cilantro. Set aside.
- In a medium bowl, combine couscous, currants and parsley. Dress with lemon juice and stir to combine.
- To make yogurt sauce, in a small bowl, combine yogurt, mint and lime juice and zest. Season with salt and pepper and stir to combine.
- To serve, top couscous with cauliflower curry and a dollop of yogurt sauce. Garnish with remaining ¼ cup (60 ml) cilantro, almonds and lime wedges.
Drink Pairings
Canadian Whisky Maple Pecan Pie
Ingredients
Serves 1 Pie
3 eggs
½ cup (125 ml) corn syrup
½ cup (125 ml) maple syrup
¼ cup (60 ml) Canadian whisky
½ cup (125 ml) lightly packed golden sugar
¼ tsp (1 ml) salt
½ tsp (2.5 ml) vanilla extract
2 cups (500 ml) pecan pieces
1 standard-sized, pre-made bottom pie crust
vanilla ice cream or whipped cream, to serve
Instructions
- Preheat oven to 350 F (180 C).
- In a mixing bowl, whisk together eggs, corn syrup, maple syrup, whisky, sugar, salt and vanilla until fully combined.
- Place pecans in pie crust, then pour egg mixture over. Let settle, then bake for 50 to 60 minutes, until set; filling will have puffed up and will settle once cool. If crust is browning too quickly, cover with foil.
- Remove from oven and let cool completely before serving. Serve with vanilla ice cream or whipped cream.
Drink Pairings
Croissant & Mushroom Stuffing
Ingredients
Serves 8-10
¼ cup (60 ml) butter, divided
2 cups (500 ml) sliced mushrooms
20 croissants, left uncovered for 3 days to become stale
1 cup (250 ml) half-and-half cream
1 cup (250 ml) chicken stock
4 eggs
1 tbsp (15 ml) grainy mustard
3 sprigs thyme, leaves picked and roughly chopped
salt and pepper, to taste
10 oz (283 g) Gruyère cheese, sliced
Instructions
- Butter a 9 x 11-in (23 x 28 cm) casserole dish with 2 tbsp (30 ml) butter.
- In a large frying pan, sauté mushrooms in remaining 2 tbsp (30 ml) butter over medium heat until cooked through and slightly browned, about 15 to 20 minutes.
- Slice each croissant into 3 chunks.
- In a mixing bowl, whisk together cream, chicken stock, eggs, mustard and thyme. Season with salt and pepper.
- Place croissants in casserole dish. Tuck a slice of cheese and some mushrooms in between each croissant piece. Pour egg mixture over and let sit for 30 minutes.
- Meanwhile, preheat oven to 350 F (180 C). Transfer casserole to oven and bake for 30 to 45 minutes, or until liquid has set and a knife comes out clean. Remove from oven and let sit for 5 minutes before serving.
Drink Pairings
Mashed Yams with Bacon & Sage
Ingredients
Serves 8-10
4 large yams, peeled and left whole
6 rashers thick-cut bacon, cut into 1-in (2.5 cm) pieces
10 fresh sage leaves
2 tbsp (30 ml) butter
salt and pepper, to taste
Instructions
- Place yams in a large pot and add about 2-in (5 cm) water. Cover with a lid and bring to a boil over high heat. Reduce heat and simmer until yams are fork-tender, about, about 20 to 25 minutes.
- Meanwhile, cook bacon in a large frying pan over medium heat until crisp, about 10 to 12 minutes. Remove bacon to a paper towel-lined plate. Add sage leaves to bacon fat (careful, as they will pop) and cook until crisp, flipping halfway through, about 2 to 5 minutes. Transfer to plate with bacon.
- Drain yams and add butter. Mash yams and season to taste with salt and pepper. Transfer to a serving dish and top with bacon and sage.
Drink Pairings
Bourbon Butter Turkey with Bourbon Cranberry Sauce
Ingredients
Serves 8-10
BOURBON BUTTER TURKEY
12 to 14 lb (5.5 to 6.4 kg) whole turkey
1 cup (250 ml) salted butter, softened
½ cup (125 ml) bourbon
2 tsp (10 ml) salt, plus extra to taste
1 tsp (5 ml) ground pepper, plus extra to taste
2 tsp (10 ml) finely grated orange zest
5 sprigs fresh thyme (chop leaves from 2 sprigs, leave 3 whole)
5 leaves fresh sage (chop 2 leaves, leave 3 whole)
1 tbsp (15 ml) honey
2 bay leaves
3 garlic cloves, crushed
1 small onion, peeled and halved
4 cups (1 L) turkey or chicken stock
¼ cup (60 ml) all-purpose flour
fresh bay leaves, small oranges and/or apples, halved shallots and garlic heads and/or fresh sage leaves, for garnish
Bourbon Cranberry Sauce, to serve, make ahead, recipe follows
BOURBON CRENBERRY SAUCE
2 cups (500 ml) frozen cranberries
1 orange, zest and juice
3 tbsp (45 ml) honey
salt and pepper, to taste
1 cinnamon stick
½ cup (125 ml) bourbon
Instructions
- If turkey is frozen, defrost fully (this will take about 24 hours for every 5 lbs/2.2 kg). 1 hour before cooking, remove turkey from refrigerator and remove neck and giblets from cavity.
- Preheat oven to 325 F (170 C). Move oven rack to bottom of oven.
- In a medium bowl, mix together butter, bourbon, salt, pepper, orange zest, chopped thyme, chopped sage and honey.
- Rub 1 tbsp (15 ml) butter mixture inside turkey cavity. Place 3 remaining whole thyme sprigs, 3 remaining whole sage leaves, bay leaves, garlic and onion in cavity.
- Loosen turkey skin over the breasts and rub half of remaining butter mixture under skin. Tuck wings under turkey and truss legs, if desired. Rub remaining butter mixture all over turkey.
- Place turkey and turkey neck on a roasting rack set over a roasting pan and roast for 13 minutes per pound, or until a meat thermometer inserted into thigh meat near the bone registers 165 F (74 C). Baste turkey every 30 minutes with juices in pan.
- After 1 hour, remove turkey neck and place it in a small saucepan. Cover with turkey stock and bring to a boil over high heat. Decrease heat to a simmer and let it simmer for remainder of roasting time, then remove and discard neck.
- When turkey is done, remove from oven and let rest for 20 to 45 minutes. After turkey has rested for 20 minutes, drain any juices from cavity into roasting pan. At this point turkey can either be carved and plated or transferred to a carving board to carve at the table. Reserve pan drippings.
- To make gravy, skim off half the fat from drippings and discard fat. In a saucepan, bring drippings to a boil, scraping any browned bits from bottom of roasting pan and adding to drippings. Mix flour with just enough water to make a slurry. Whisk flour slurry into drippings, then mix in prepared turkey stock. Taste and season with salt and pepper, if desired.
- Arrange desired garnishes on platter around turkey and serve with gravy and Bourbon Cranberry Sauce alongside.
- For the Bourbon Cranberry Sauce, combine all ingredients in a medium saucepan and bring to a boil over medium-high heat. Turn heat to low and reduce sauce until thickened, about 20 to 30 minutes. Let it come to room temperature before serving. Sauce can be made ahead and refrigerated for up to 1 week.
Drink Pairings
Oysters Persillade
Ingredients
Serves 4-6
½ cup (125 ml) unsalted butter, room temperature
2 garlic cloves, finely minced
1 tsp (5 ml) finely grated lemon zest
1 cup (250 ml) packed parsley leaves and tender stems, finely minced
1 tsp (5 ml) fleur de sel
¼ tsp (1 ml) finely ground black pepper
1 pinch ground nutmeg
¾ cup (175 ml) plain bread crumbs
24 medium-sized oysters
Instructions
- Arrange oven rack in upper third of oven and turn on broiler.
- In a medium bowl, stir together butter, garlic, lemon zest, parsley, fleur de sel, pepper and nutmeg with a wooden spoon or rubber spatula until it forms a smooth paste.
- Carefully shuck oysters and arrange in an ovenproof dish or rimmed baking sheet. Place 1 tsp (5 ml) butter mixture on top of each oyster and sprinkle generously with bread crumbs.
- Place under broiler and, keeping a close eye on oysters, broil until butter is bubbly and bread crumbs are golden, about 5 minutes. Transfer to a serving platter or plates and serve warm.
Drink Pairings
Mushrooms à la Bordelaise
Ingredients
Serves Serves 4
1 lb (454 g) mixed whole mushrooms
¼ cup (60 ml) unsalted butter
½ tsp (2.5 ml) finely grated lemon zest
2 tsp (10 ml) freshly squeezed lemon juice
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) finely minced shallot
½ tsp (2.5 ml) minced garlic
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) finely chopped fresh parsley leaves or chives
pan-fried or toasted sliced country bread, to serve
Instructions
- To prepare mushrooms, trim or remove stems and wipe clean with a clean, damp tea towel. Cut mushrooms as needed so they are all roughly the same size. Set aside.
- In a large cast iron skillet over medium heat, melt butter, lemon zest and juice. Stir in mushrooms, cover and cook, stirring occasionally, for 5 minutes.
- Remove lid and stir in olive oil. Increase heat to medium-high and cook, stirring often, for 2 minutes. Reduce heat to medium-low and let mushrooms simmer gently, uncovered, stirring occasionally, until softened, about 15 minutes.
- Stir in shallots, garlic, salt and pepper and cook, stirring often, until shallots and garlic have softened, about 5 minutes.
- Remove skillet from heat and adjust seasoning to taste with additional salt and pepper. Sprinkle with parsley or chives and serve warm with bread.