Rosemary Duck with Caramelized Apples & Parsnips
Ingredients
Serves 4
4 duck breasts
kosher salt, to taste
freshly ground black pepper, to taste
1¼ cups (310 ml) hard cider, divided
2 large rosemary sprigs, divided
1 cup (250 ml) chicken stock
1 lb (454 g) parsnips, cut into ½- to ¾-in (1.25 to 2 cm) rounds
7 tbsp (105 ml) cold unsalted butter, divided
2 tbsp (30 ml) cider vinegar
2 tbsp (30 ml) clover or light-coloured honey
1 cup + 2 tbsp (280 ml) water, divided
2 Pink Lady or Honeycrisp apples
1 tbsp (15 ml) granulated sugar
Instructions
- Preheat oven to 350 F (180 C).
- Place duck, skin-side up, on a cutting board. With a sharp knife, lightly score duck skin in a crisscross pattern, making sure not to cut into flesh. Generously season all over with salt and pepper. Place duck breasts, skin-side down, into a large ovenproof frying pan and cook over medium heat until skin is golden and some of the fat has rendered, about 5 to 10 minutes. Transfer duck to a plate. Pour rendered fat into a heatproof container, reserving for another use (delicious for roasting potatoes!), and return duck, skin-side up, to frying pan.
- Place pan in oven and cook until an instant-read thermometer registers 125 F (52 C) in the thickest part of the meat, about 15 to 20 minutes. Transfer to a cutting board and let rest for at least 15 minutes. Reserve pan for next step. While duck is resting, prepare sauce and sides.
- To make sauce, discard any excess fat from pan used to cook duck and place pan over medium-high heat. Add 1 cup (250 ml) hard cider and 1 rosemary sprig and cook until reduced by half, about 5 minutes. Stir in remaining ¼ cup (60 ml) cider and chicken stock and cook, stirring occasionally, until again reduced by half, about 5 minutes. Remove from heat and set aside.
- To make caramelized parsnips, in a large skillet or frying pan, combine parsnips, 2 tbsp (30 ml) butter, vinegar, honey, 1 cup (250 ml) water and a good pinch of both salt and pepper. Bring to a hard simmer over medium-high heat, cover and let parsnips cook until crisp-tender, about 10 minutes. Uncover and continue to cook, turning often, until parsnips are lightly golden brown and liquid has reduced to a thick, sticky glaze, another 4 to 6 minutes. Add remaining 2 tbsp (30 ml) water to skillet and swirl to coat parsnips in glaze. Set aside but keep warm.
- To make caramelized apples, core and cut each apple into 8 wedges. Heat 1 tbsp (15 ml) butter in a large frying pan over medium heat. Cook butter, stirring occasionally, until it just starts to turn a golden brown, about 2 to 4 minutes. Add sugar and stir until dissolved. Add apples, remaining rosemary sprig and a pinch of salt. Cook, stirring and turning occasionally, until apples are just tender when pierced with tip of a knife, about 3 to 5 minutes. Transfer to a plate and set aside.
- When ready to serve, finish sauce. Bring to a gentle simmer over medium heat. Cut remaining ¼ cup (60 ml) butter into cubes. Remove pan from heat and gradually whisk in cold butter until completely incorporated. Season to taste with salt and pepper. Strain sauce through a fine sieve into a serving dish.
- To serve, slice duck and arrange on four serving plates. Garnish with caramelized parsnips and apples and serve sauce alongside. Enjoy immediately.
Drink Pairings
Jambalaya
Ingredients
Serves 6-8
2 tbsp (30 ml) vegetable oil
1 lb (454 g) Andouille sausage, cut into ½-in (1.25 cm) slices
1 large yellow onion, diced
3 stalks celery, diced
1 green bell pepper, cored and diced
3 garlic cloves, minced
1 whole thyme sprig
1 bay leaf
1 tbsp (15 ml) tomato paste
2 tsp (10 ml) cayenne pepper
1 tbsp (15 ml) Cajun or Creole seasoning
2 cups (500 ml) long-grain white rice
1 x 28 oz (796 ml) can puréed tomatoes
3 cups (750 ml) chicken stock
salt and pepper, to taste
1 lb (454 g) peeled, deveined sustainable prawns
¼ cup (60 ml) thinly sliced green onion, for garnish
1 lemon, quartered, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Heat a large Dutch oven over medium heat. Add oil and sausage and cook until lightly browned, about 2 minutes. Add onion, celery, pepper, garlic, thyme and bay leaf. Continue cooking until onion is soft and translucent, about 5 minutes.
- Add tomato paste, cayenne pepper and Cajun seasoning. Cook for another 2 to 3 minutes, until tomato paste has darkened and caramelized.
- Add rice, tomatoes and chicken stock. Stir to combine, then taste broth and season to taste with salt and pepper, if needed. Increase heat to high and bring to a boil. Turn off heat, cover with a lid and transfer to oven.
- Bake until liquid is absorbed and rice is tender, about 30 to 40 minutes. Place prawns in a single layer on top of rice. Cover and bake again for about 5 minutes.
- Remove from oven and let sit, covered, for 5 minutes, or until prawns are opaque and cooked through. Garnish with green onion and lemon wedges and serve.
Drink Pairings
Lamb Biryani
Ingredients
Serves 4-5
2 lbs (907 g) boneless lamb shoulder, cut into 2-in (5 cm) cubes
1 cup (250 ml) full-fat plain yogurt
3 tbsp (45 ml) finely grated garlic
3 tbsp (45 ml) finely grated ginger
1 tbsp (15 ml) kosher salt, plus extra for boiling
2 tsp (10 ml) finely ground black pepper
3 tbsp (45 ml) ghee
3 large yellow onions, finely sliced
3 fresh green chilies: 2 halved; 1 thinly sliced, for garnish; divided (or to taste)
4 green cardamom pods
1 cinnamon stick
2 bay leaves
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) chili powder, or to taste
1 tsp (5 ml) garam masala
1 tsp (5 ml) tomato paste
1 cup (250 ml) chicken stock
4 cups (1 L) water
2 cups (500 ml) basmati rice
½ cup (125 ml) roughly chopped cilantro leaves and stems, divided
2 tbsp (30 ml) crushed roasted cashews
Instructions
- The night before cooking, in a large zip-top bag or covered bowl, mix together lamb, yogurt, garlic, ginger, salt and pepper, and marinate in refrigerator overnight.
- In a large Dutch oven, heat ghee over low heat and add onions. Cook, stirring often, until they are caramelized and dark brown, about 20 to 25 minutes.
- Remove half the onions and set aside. Add halved fresh chilies, cardamom, cinnamon, bay leaves, cumin, coriander, chili powder and garam masala. Mix and continue cooking until spices are fragrant, about 1 to 2 minutes.
- To the Dutch oven, add lamb and all its marinade, tomato paste and chicken stock. Increase heat to high and bring to a boil. Reduce heat to low and simmer for 30 to 40 minutes, until lamb is tender. Once tender, remove lid, increase heat to medium-high and simmer until liquid has reduced to sauce consistency, about 5 to 10 minutes.
- Meanwhile, preheat oven to 350 F (180 C).
- In a medium saucepan, heavily salt 4 cups (1 L) water and bring to a boil. Add rice, boil for 2 minutes, then drain in a fine mesh sieve.
- Add ¼ cup (60 ml) cilantro to lamb and mix until combined. Pour rice over lamb and spread rice in an even layer. Cover with foil then place Dutch oven lid on top. Transfer to oven and bake for 20 minutes. Remove from oven and let sit, covered, for 5 minutes.
- To serve, fluff rice with a fork or transfer to a platter. Garnish with remaining ¼ cup (60 ml) cilantro, remaining caramelized onions, sliced chili and cashews.
Drink Pairings
Roquefort Crème Brûlée with Pear & Chocolate Hazelnuts
Ingredients
Serves 4
CHOCOLATE HAZELNUTS
½ cup (125 ml) chopped semi-sweet chocolate
½ cup (125 ml) toasted hazelnuts
2 tbsp (30 ml) raw cocoa powder
CREME BRULEE
¼ cup (60 ml) granulated sugar, plus extra for topping
5 large egg yolks
1½ cups (375 ml) whole milk
⅔ cup (150 ml) whipping cream
4 oz (125 g) Roquefort cheese, crumbled
1 ripe pear, for garnish
Instructions
- Start by making Chocolate Hazelnuts. Line a baking sheet with parchment paper and set aside.
- Melt semi-sweet chocolate in a double boiler or a heatproof bowl that fits snugly over a saucepan of boiling water. Remove chocolate and set aside so it cools slightly but still remains liquid, about 15 minutes. Add hazelnuts and stir to coat. With a fork, one by one, remove hazelnuts from chocolate, letting excess chocolate fall through fork tines back into bowl. Transfer to lined baking sheet in a single layer. Transfer to refrigerator for 5 minutes to let chocolate harden.
- Place cocoa powder in a medium bowl. Remove hazelnuts from refrigerator and transfer to bowl with cocoa powder. Toss until well coated, then transfer to a mesh sieve and gently shake off any excess powder. Place hazelnuts in an airtight container and set aside in a cool place or refrigerate until ready to use.
- For Crème Brûlée, preheat oven to 350 F (180 C). In a medium bowl, whisk together ¼ cup (60 ml) sugar and egg yolks until thick and lightened in colour, about 2 minutes.
- In a medium saucepan over medium heat, stir together milk and cream until it just comes to a boil. Remove saucepan from heat and whisk in blue cheese until dissolved. To egg mixture, add milk mixture a bit at a time, whisking constantly, until everything is well incorporated. Strain through a fine mesh sieve into a pitcher and set aside.
- Place four 8.5 oz (255 ml) ramekins in a roasting pan and bring a kettle or large saucepan of water to a boil. Divide Crème Brûlée mixture between ramekins in roasting pan and place pan on a rack in oven. Pour enough hot water into roasting pan to come halfway up sides of ramekins. Lightly tent pan with aluminum foil and bake until just set, about 25 to 30 minutes. Remove ramekins from pan and set on a wire rack to cool to room temperature. Refrigerate for at least 1 hour or overnight.
- When ready to serve, working with 1 ramekin at a time, evenly sift about 2 tsp (10 ml) granulated sugar over top of each custard. Place under broiler or use a small kitchen torch to caramelize sugar. Allow sugar to cool for 1 minute; meanwhile, slice pear thinly. Top each custard with pear slices and a few chocolate hazelnuts. Serve immediately.
Drink Pairings
Caramelized Apple Hand Pies
Ingredients
Serves 8 pies
¼ cup (60 ml) unsalted butter
½ cup + 3 tbsp (125 + 45 ml) granulated sugar, divided
2 lbs (907 g) Golden Delicious apples, peeled, cored and cut into ¾-in (2 cm) cubes (about 6 apples)
⅓ cup (75 ml) whipping cream
1 tsp (5 ml) pure vanilla extract
1 tsp (5 ml) freshly squeezed lemon juice
1 pinch sea salt
1 x 1 lb (454 g) ready-made puff pastry sheet, thawed if frozen
1 egg, beaten well
½ tsp (2.5 ml) cinnamon
Instructions
- In a large sauté pan, melt butter over medium heat. Sprinkle in ¼ cup (60 ml) sugar and stir to combine and soften sugar, about 2 minutes. Add apples, toss to coat in butter mixture and increase heat to medium-high. Sauté, flipping occasionally, until apples release their juice, about 5 minutes. Continue cooking until apples caramelize and are very tender, another 5 to 7 minutes. Add another ¼ cup (60 ml) sugar and toss to quickly combine. Add cream and simmer until sauce thickens slightly, about 2 minutes. Remove from heat and stir in vanilla, lemon juice and salt. Set aside and let cool.
- Preheat oven to 425 F (220 C). Line a large baking sheet with parchment paper. On a clean work surface, roll puff pastry into an approximate 24-in (61 cm) square. Using a sharp knife, cut dough into 8 equal squares. Brush edges of dough with beaten egg, reserving leftover egg for next step. Mound 2 generous tablespoons (30 ml) apple filling in centre of each square. Fold dough in half on the diagonal and crimp edges with a fork to seal.
- Carefully transfer pies to lined baking sheet and lightly brush tops with beaten egg. In a small bowl combine remaining 3 tbsp (45 ml) granulated sugar and cinnamon. Cut 2 small slits on top of each pie and sprinkle with cinnamon sugar. Bake until golden and crispy, 20 to 25 minutes. Allow to cool slightly before serving; pies are best eaten day they are made but will keep for 1 day at room temperature in an airtight container.
Drink Pairings
Apple & Radicchio Salad with Goat's Cheese Truffles
Ingredients
Serves 4-6
CHEESE TRUFFLES
¾ cup (175 ml) soft goat’s cheese
½ cup (125 ml) mascarpone
1 tbsp (15 ml) finely minced fresh thyme leaves
1 tbsp (15 ml) finely sliced fresh chives
1 large pinch each sea salt and freshly ground black pepper
¾ cup (175 ml) finely chopped toasted pecans
¼ cup (60 ml) finely chopped Italian parsley leaves
VINAIGRETTE
2 tbsp (30 ml) honey
1 tbsp (15 ml) finely minced shallot
2 tsp (10 ml) Dijon mustard
2 tbsp (30 ml) white wine or apple cider vinegar
sea salt and freshly ground black pepper, to taste
⅓ cup (75 ml) olive oil
SALAD
inner leaves of 1 large head radicchio, torn in half if large, washed, dried and chilled
1 large handful arugula
1 red apple (such as Pink Lady), quartered, cored and thinly sliced
½ cup (125 ml) toasted pecans
⅓ cup (75 ml) dried tart cherries
Instructions
- To make Cheese Truffles, in a medium bowl, combine goat’s cheese, mascarpone, thyme, chives, salt and pepper. Using a fork, mix until smooth and lightened in texture. Line a small baking sheet with parchment paper.
- In another medium bowl, combine pecans and parsley. Using a spoon, scoop 1 scant tablespoon (just under 15 ml) of cheese mixture, roll it into a ball and place on lined baking sheet. Repeat with remaining cheese. Roll each truffle in chopped pecans and parsley, tossing to coat well and pressing mixture lightly into truffles to adhere. Place back on lined sheet and refrigerate until ready to serve.
- To make Vinaigrette, in a small bowl, combine honey, shallot, mustard, vinegar, salt and pepper. Whisk to combine, drizzle in oil and continue whisking until smooth.
- To assemble Salad, place radicchio, arugula and apple into a serving bowl. Drizzle with a few tablespoons of Vinaigrette, toss to coat, and season with salt and pepper, adding more Vinaigrette if desired. Transfer to a serving platter and scatter Cheese Truffles, pecans and cherries over top.
- To serve, lightly drizzle a little of remaining Vinaigrette over salad. Serve immediately, with extra Vinaigrette on side.
Drink Pairings
Chicken à la Normandy
Ingredients
Serves 4
3 lbs (1.36 kg) bone-in, skin-on chicken thighs, patted dry
sea salt and coarsely ground black pepper, to taste
3 tbsp (45 ml) olive oil
½ cup (125 ml) Calvados or cognac
2 tbsp (30 ml) apple cider vinegar
1 cup (250 ml) unfiltered, fresh-pressed apple cider
25 pearl onions, peeled
2 Honeycrisp or Granny Smith apples, cored and cut into ¼-in (0.5 cm) wedges
¼ cup (60 ml) crème fraîche
fresh rosemary, for garnish
Instructions
- Season chicken well with salt and pepper. In a large Dutch oven or heavy sauté pan, heat oil over medium-high heat until it shimmers. Brown chicken, skin-side down, until deep golden, 6 to 8 minutes. Flip chicken and sear until other side is golden, another 3 minutes. Leaving chicken in pan, carefully remove and discard all the fat from pan.
- Over medium-high heat, carefully add Calvados or cognac to pan, and when sizzling subsides, add apple cider vinegar. Cook for 1 minute, then stir in cider. Add pearl onions and apples, tucking them in amongst chicken pieces. Bring mixture to a full boil, then immediately reduce heat to low. Stir gently and cover with a tight-fitting lid. Cook, checking occasionally to ensure liquid is maintaining a low gentle simmer and not boiling. Continue until chicken is cooked through and apples and onions are fork-tender, 35 to 40 minutes.
- Remove chicken, onions and apples to a dish and cover loosely to keep warm. Stir crème fraîche into remaining liquid in pan. Over medium-high heat, simmer sauce until thickened and reduced by half, about 6 minutes. Pass sauce through a fine mesh sieve and return it to pan, along with chicken, onions, apples and any liquids that have accumulated in dish. Gently reheat and season with salt and pepper to taste. Garnish with rosemary and serve immediately.
Drink Pairings
Jollof Rice
Ingredients
Serves 6
2 yellow onions (1 medium, diced; 1 large, sliced; divided)
2 medium tomatoes, quartered
3 red bell peppers, cored and quartered
2 Scotch bonnet peppers, stemmed (or Scotch bonnet hot sauce), to taste
¼ cup (60 ml) extra-virgin olive oil
3 garlic cloves, minced
1 tbsp (15 ml) finely grated ginger
¼ cup (60 ml) tomato paste
1 tsp (5 ml) curry powder
1 tbsp (15 ml) smoked paprika
2 whole sprigs fresh thyme
2 bay leaves
2 cups (500 ml) vegetable stock
3 cups (750 ml) long-grain converted or parboiled rice
salt and pepper, to taste
1 cup (250 ml) cooked green peas
¼ cup (60 ml) sliced green onions, for garnish
roasted chicken, to serve (optional)
Instructions
- In a blender, blend diced onion, tomatoes, bell peppers and whole Scotch bonnet peppers until smooth. Set aside.
- In a Dutch oven, heat oil over medium heat and sweat sliced onion until soft and slightly caramelized, about 5 to 8 minutes. Add garlic, ginger and tomato paste and cook until tomato paste has darkened, about 3 to 5 minutes.
- Add curry powder, paprika, thyme and bay leaves and stir to combine. Add blended pepper mixture and simmer over medium heat for about 20 to 25 minutes, stirring frequently. Once liquid has reduced and you can see oil pooling at top, add vegetable stock and rice. Check seasoning and season to taste with salt and pepper, if needed.
- Increase heat to high and bring to a boil. Then reduce heat to low and cover with foil then place Dutch oven lid on top. Cook for 15 to 20 minutes, or until liquid has been absorbed and rice is cooked through. Mix in peas and fluff rice before serving. Garnish with green onion. Serve alongside roasted chicken, if desired.
Drink Pairings
Salmon Meatball Bánh Mì
Ingredients
Serves 4
½ cup (125 ml) unseasoned rice vinegar
1 tbsp (15 ml) granulated sugar
¼ tsp (1 ml) kosher salt
½ cup (125 ml) matchstick-cut daikon radish
½ cup (125 ml) matchstick-cut carrot
¼ tsp (1 ml) toasted sesame oil
1 lb (454 g) skinless salmon fillet, cut into chunks
1 scallion, trimmed and roughly chopped
2 garlic cloves, minced
1 tbsp (15 ml) fish sauce
1 tbsp + 2 tsp (25 ml) sriracha, divided
1 tsp (5 ml) granulated sugar
⅓ cup (75 ml) panko bread crumbs
1 large egg, lightly beaten
¼ tsp (1 ml) freshly ground black pepper
⅓ cup (75 ml) mayonnaise
½ tsp (2.5 ml) finely grated lime zest
1 baguette, cut into 4 equal pieces, cut nearly in half lengthwise, lightly toasted
1 jalapeño, thinly sliced
¼ cup (60 ml) lightly packed fresh cilantro leaves and tender stems
¼ cup (60 ml) lightly packed fresh mint leaves
Instructions
- To make pickled vegetables, in a small saucepan, bring rice vinegar, sugar and salt to a boil. Remove saucepan from heat, stir in daikon, carrot and sesame oil and let cool to room temperature. This pickled vegetable mix, also known as Ð' Chua, may be made up to 2 days ahead and refrigerated in an airtight container along with its pickling liquid.
- To make salmon meatballs, start by preheating oven to 350 F (180 C). Lightly oil a rimmed baking sheet and set aside.
- Place salmon and scallion in bowl of a food processor and process until salmon is finely chopped. Transfer mixture to a large bowl and add garlic, fish sauce, 1 tbsp (15 ml) sriracha, sugar, panko crumbs, egg and pepper. Stir with a wooden spoon or spatula until well combined. Form into tablespoon-sized balls and place on prepared baking tray. Bake, turning halfway through cooking time if desired, until lightly browned and cooked through, about 15 to 18 minutes.
- Meanwhile, in a small bowl, stir together mayonnaise, lime zest and remaining 2 tsp (10 ml) sriracha until well combined.
- To assemble sandwiches, open up each piece of bread and spread both halves with mayonnaise mixture. Fill with drained pickled vegetables, meatballs, slices of jalapeño, cilantro and mint.
Drink Pairings
Porchetta Sandwich with Cranberry Pear Relish
Ingredients
Serves 8
PORCHETTA
1 tbsp (15 ml) roughly chopped rosemary leaves
2 garlic cloves, minced
½ tsp (2.5 ml) finely ground black pepper
1 tsp (5 ml) coarsely crushed fennel seeds
1 tsp (5 ml) red pepper flakes
2 tsp (10 ml) kosher salt, divided, plus extra for seasoning
3 lb (1.5 kg) piece boneless pork belly
1 tbsp (15 ml) grapeseed oil
1 cup (250 ml) dry white wine
CRANBERRY PEAR RELISH
6 oz (170 g) fresh cranberries
1 large pear, diced (about ¾ cups/175 ml)
½ cup (125 ml) granulated sugar
½ cup (125 ml) water
½ tsp (2.5 ml) kosher salt
⅓ cup (75 ml) roughly chopped toasted pecans
TO ASSEMBLE
8 ciabatta rolls, cut in half lengthwise
mayonnaise, to serve
baby kale, to serve
Instructions
- To make Porchetta, in a small bowl, stir together rosemary, garlic, black pepper, fennel seeds, red pepper flakes and 2 tsp (10 ml) salt until well combined. Set herb and spice mixture aside.
- On a large cutting board, place pork belly skin-side down and score in a crisscross pattern with a sharp knife, about ½-in (1.25 cm) deep. Rub herb and spice mixture all over scored surface. Neatly roll meat, skin-side out, and tie with kitchen twine at regular intervals to hold it in shape. Place Porchetta on a plate and cover with plastic wrap, or place in an airtight container, and refrigerate overnight.
- Meanwhile, make Cranberry Pear Relish. In a medium saucepan, stir together cranberries, pear, sugar, water and ½ tsp (2.5 ml) salt over medium heat. Once mixture comes to a simmer, reduce heat to medium-low and cook at a low simmer, stirring often, until most cranberries have burst and mixture has thickened nicely, about 15 to 20 minutes. Remove saucepan from heat and set aside, allowing relish to cool completely. Transfer to an airtight container, cover and refrigerate until chilled, about 2 to 4 hours. At this point, relish can be refrigerated for up to 1 week. Just before you are ready to serve, stir in chopped pecans.
- Remove Porchetta from refrigerator and allow to sit at room temperature for at least 1 hour, then preheat oven to 400 F (200 C).
- Place Porchetta on a wire rack in a roasting pan, rub with grapeseed oil and season with extra salt. Roast for 30 minutes. Pour wine over skin of Porchetta, reduce heat to 350 F (180 C) and continue to roast for 2 hours more. Increase heat to 425 F (220 C) and roast for another 30 minutes to finish crisping up skin. Remove Porchetta from oven and allow to rest for 30 minutes. Carve into thick slices.
- To assemble sandwiches, spread 1 half of ciabatta roll with mayonnaise and other half with Cranberry Pear Relish. Top with slices of Porchetta, crispy pork skin and baby kale. Serve immediately.