Black & White Bourbon Madeleines
Ingredients
Serves 32
4 oz (125 g) chopped semi-sweet chocolate
½ cup + 1 tbsp (140 ml) unsalted butter, room temperature, divided, plus extra for greasing
¾ cup (175 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) kosher salt
1 cup (250 ml) all-purpose flour
2 tbsp (30 ml) Dutch processed black cocoa powder
½ tsp (2.5 ml) baking powder
10 oz (300 g) white chocolate, finely chopped
½ cup (125 ml) whipping cream
1 to 2 tbsp (15 to 30 ml) bourbon (depending on flavour preference)
2 tbsp (30 ml) black sesame seeds
Instructions
- Set up a double boiler or a heatproof bowl that fits snugly over a saucepan of boiling water and melt semi-sweet chocolate. Set aside to cool to room temperature.
- Meanwhile, in a stand mixer fitted with a paddle attachment, beat together ½ cup (125 ml) butter and sugar at medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, incorporating each fully before adding the next. Stir in vanilla and salt until just incorporated.
- In a separate bowl, sift together flour, cocoa powder and baking powder. With a rubber spatula, fold flour mixture into butter mixture until just incorporated. Add reserved melted chocolate and fold into batter until just incorporated, with no white streaks remaining. Let batter rest at room temperature for 1 hour.
- Meanwhile, preheat oven to 350 F (180 C). Prepare 2 madeleine pans by liberally brushing wells with extra softened butter or cooking spray and placing in freezer for at least 15 minutes.
- Remove pans from freezer and spoon 1 tbsp (15 ml) batter into each mould. Return pans to freezer and let batter chill for 15 minutes. Transfer to oven and bake until madeleines have risen and set, about 10 to 13 minutes. While warm, turn baked madeleines out onto a wire rack and let cool to room temperature. Wipe out pans with a clean dry cloth and repeat steps 4 and 5 until all batter has been used up.
- Meanwhile, make ganache coating. In a medium heatproof bowl, place white chocolate. Warm cream in a small saucepan until just boiling. Pour cream over chocolate and let sit for 30 seconds. Using a whisk or spatula, gently stir chocolate and cream together. Once smooth, add remaining 1 tbsp (15 ml) butter and bourbon, stirring until fully incorporated. Set aside at room temperature, stirring occasionally, until it has thickened but still flows, about 30 minutes.
- Drizzle half of each shell side of madeleine with ganache and set back on wire rack, shell-side up. Sprinkle ganache with sesame seeds and allow to set, about 1 hour at room temperature, or place in refrigerator for 10 minutes. Transfer to a serving platter and enjoy. Once coated with ganache, madeleines are best eaten day they are made. Uncoated madeleines may be stored in an airtight container in refrigerator for up to 4 days, or frozen for 1 month. Allow to come to room temperature before decorating.
Drink Pairings
Beer Bread Muffaletta
Ingredients
Serves 8
BEER BREAD
425 g (15 oz) all-purpose flour, plus extra for dusting
1½ tsp (7 ml) fine sea salt
½ tsp (2.5 ml) active dry yeast
1½ cups (375 ml) warmed Steamworks Pale Ale (about 110 F/43 C)
OLIVE RELISH
1 cup (250 ml) pitted green olives, finely chopped
½ cup (125 ml) pitted kalamata olives, finely chopped
½ cup (125 ml) chopped roasted red peppers
½ cup (125 ml) chopped marinated artichoke hearts
2 pepperoncini, stemmed and finely chopped
2 tbsp (30 ml) capers, roughly chopped
2 garlic cloves, minced
⅓ cup (75 ml) extra-virgin olive oil
3 tbsp (45 ml) red wine vinegar
1 tsp (5 ml) dried oregano leaves
TO ASSEMBLE
2 oz (60 g) sliced provolone
2 oz (60 g) sliced mozzarella
4 oz (120 g) sliced mortadella
2 oz (60 g) sliced capicola
2 oz (60 g) sliced salami
2½ oz (90 g) sliced hot soppressata
arugula, to serve
Instructions
- To make Beer Bread, in a large mixing bowl, whisk together flour, salt and yeast. Add in beer and stir with a wooden spoon until ingredients are well incorporated and a loose, shaggy dough forms. Cover bowl with plastic wrap and let rest at room temperature for 12 to 18 hours. Dough should be about doubled in volume.
- Transfer dough to a well-floured surface. Imagine dough ball as a clock and, starting at the 12:00 mark, lightly pull outer edge of dough out and fold it back into the centre. Repeat this stretch and fold motion at roughly every “hour” point around the “clock.” Fold and stretch dough all the way around 2 to 3 times, until dough feels a bit tighter and holds its shape. Form into a ball by gently cupping your hands around dough and moving your hands in unison in a counterclockwise motion until dough holds its shape. Lightly flour top of dough ball, then carefully flip it upside down onto a sheet of parchment paper, so smooth side is facing up. Lightly flour top again, then loosely cover with plastic wrap or a clean tea towel. Let rest for 1 hour. Dough should be slightly puffed up and just under doubled in size.
- Thirty minutes before end of dough’s second rest, place a lidded Dutch oven inside oven and preheat to 450 F (230 C).
- When dough has finished its second rest, carefully remove Dutch oven from oven and remove lid. Lift edges of parchment paper and transfer dough ball, along with parchment paper, into Dutch oven. Cover and bake for 30 minutes. Remove lid and continue to bake until crust reaches desired level of doneness, about another 10 to 20 minutes. Carefully transfer bread to a wire rack to cool to room temperature. If not using right away, bread may be stored at room temperature, loosely wrapped in a clean tea towel for up to 2 days.
- Meanwhile, make Olive Relish. In a medium bowl, stir together both kinds of olives, red peppers, artichokes, pepperoncini, capers and garlic. Add olive oil, vinegar and oregano and stir to blend. Refrigerate for at least 1 hour.
- When ready to assemble, cut bread loaf in half crosswise. Using clean kitchen scissors or your fingers, hollow out each half of the loaf about ½-in (1.25 cm) deep, leaving ½-in (1.25 cm) on sides. (Reserve scooped-out bread for another use, such as to make fresh bread crumbs or croutons.)
- Drain prepared Olive Relish in a fine mesh sieve set over a small bowl. (Save olive oil mixture that drains off, as it makes a great salad dressing.) Divide relish between hollowed-out bread halves and press it firmly into bread. Top bottom half evenly with cheeses and meats, folding them as necessary to fit. Cover with arugula. Carefully invert top half onto bottom half, pressing gently. Wrap sandwich tightly in plastic wrap and weigh down with a heavy cast iron pan placed right on top of sandwich and refrigerate overnight. The next day, when ready to serve, cut into wedges and enjoy.
Drink Pairings
Black Tahini, Miso & Kimchi Hummus
Ingredients
Serves 4-6
2 cups (500 ml) cooked chickpeas, plus extra for garnish
1 garlic clove, chopped
¼ cup (60 ml) black tahini
1 tbsp (15 ml) white miso
3 tbsp (45 ml) lemon juice, plus extra as needed
3 tbsp (45 ml) extra-virgin olive oil, plus extra for garnish
½ tsp (2.5 ml) fine sea salt
⅛ tsp (0.5 ml) freshly ground black pepper
2 tbsp (30 ml) roughly chopped kimchi, for garnish
1 tsp (5 ml) white sesame seeds, for garnish
Instructions
- In bowl of a food processor or blender, combine chickpeas and garlic. Blend until roughly chopped, scraping down sides of bowl as needed.
- Add tahini, miso, lemon juice, olive oil, salt and pepper. Blend until smooth, about 2 minutes. Scrape down sides of bowl as needed. Taste and season with additional salt and pepper, as needed. If too thick, adjust consistency of hummus as needed with additional lemon juice, or water. Transfer to a serving bowl and garnish with a generous drizzle of olive oil, kimchi, chickpeas and white sesame seeds. Serve with desired accompaniments.
Drink Pairings
Celeriac Gratin
Ingredients
Serves 4-6
2 cups (500 ml) whipping cream
3 garlic cloves, crushed
salt and pepper, to taste
1 whole sprig thyme
1 bay leaf
3 tbsp (45 ml) butter, softened
2 large celeriac, peeled and sliced into ¾-in (2 cm) slices (use a mandoline or sharp knife)
1 medium onion, thinly sliced
1 cup (250 ml) shredded white cheddar cheese
Instructions
- Preheat oven to 350 F (180 C). In a small saucepan over low heat, heat cream, garlic, salt and pepper, thyme and bay leaf for 15 minutes to infuse cream with flavour; do not boil.
- Generously butter a 9 x 9-in (23 x 23 cm) casserole dish with the 3 tbsp (45 ml) softened butter. Place celeriac on bottom, then sprinkle a few slices of onion and ¼ the cheese on top. Repeat layers, ending with cheese on top.
- Remove and discard garlic, thyme and bay leaf from cream. Pour cream over casserole, cover with foil and transfer to oven to bake. After 45 minutes check that celeriac is tender and can easily be pierced with a knife. If not, bake, covered, until it is. Remove foil and bake for another 15 to 20 minutes, or until cheese is golden brown. Let sit for 15 minutes before serving.
Drink Pairings
Brown Butter Crepes with Caviar
Ingredients
Serves 8
¼ cup (60 ml) unsalted butter
2 large eggs
½ cup (125 ml) all-purpose flour
½ cup (125 ml) rye flour
¼ tsp (1 ml) fine sea salt
1 cup (250 ml) whole milk, plus extra as needed
½ cup (125 ml) crème fraîche, for garnish
1 to 2 oz (30 to 60 g) caviar, for garnish
Instructions
- In a small frying pan, melt butter over medium heat. Cook, stirring occasionally, until butter starts to turn golden brown, about 4 to 8 minutes. Transfer browned butter to a heatproof bowl and set aside so it cools but still remains liquid, about 20 minutes.
- In a blender, combine eggs, flours, salt, whole milk and 2 tbsp (30 ml) browned butter and blend until thoroughly combined. Reserve extra browned butter for another use. Transfer crêpe batter to a bowl, cover and let rest in refrigerator for at least 2 hours, or up to overnight. Batter should be the consistency of heavy cream; if not, stir in more milk, 1 to 2 tbsp (15 to 30 ml) at a time until correct consistency is achieved.
- Heat a 7-in (18 cm) non-stick frying pan over medium-high heat. When hot, ladle in enough batter to coat pan, tilt until even, then cook for about 1 minute. Crêpe is ready to flip when bubbles appear on surface and edges look dry. Flip with a spatula and cook for 1 more minute. Transfer to a plate and cover with a tea towel. Repeat with remaining batter. You should end up with about 16 crêpes. At this point, crêpes may be wrapped in parchment paper and then plastic wrap, and refrigerated for up to 4 days, or frozen for up to 1 month. Let crêpes come to room temperature before serving.
- When ready to serve, fold crêpes as desired and top with a dollop of crème fraîche and caviar. Transfer to a platter and serve.
Drink Pairings
Celeriac Steak Diane
Ingredients
Serves 4
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
2 small celeriac, peeled and cut into 2-in (5 cm) slices
salt and pepper, to taste
1 shallot, finely diced
1 tsp (5 ml) white wine vinegar
1 tsp (5 ml) Worcestershire sauce
2 tsp (10 ml) grainy mustard
2 tbsp (30 ml) brandy
3 tbsp (45 ml) vegetable stock
3 tbsp (45 ml) whipping cream
2 tbsp (30 ml) thinly sliced chives
1 tbsp (15 ml) finely chopped parsley leaves
1 tsp (5 ml) lemon juice
salad, to serve
Instructions
- Preheat oven to warming setting. Heat olive oil and butter in a large frying pan over medium heat. Once butter has melted, place celeriac slices in pan, working in batches if needed. Cook over medium heat until golden brown on 1 side, about 5 to 8 minutes, season with salt and pepper, then flip. Repeat on other side, checking after about 5 minutes if they are tender all the way through. If not, continue cooking until they are.
- Remove celeriac from pan and transfer to oven to keep warm.
- To make sauce, add shallot to pan and cook until soft. Add vinegar, Worcestershire sauce and mustard and simmer until reduced by half, about 2 minutes. Add brandy and simmer for 1 minute. Add vegetable stock and simmer again until reduced by ¾, about 3 minutes.
- Add cream, chives, parsley and lemon juice. Taste and adjust seasoning as needed.
- To serve, plate 2 steaks per person and serve with sauce and salad.
Drink Pairings
Albacore Tuna Tartare on Nori Chips
Ingredients
Serves 8
canola oil, for frying
6 sheets nori
1 cup (250 ml) water
6 tbsp (90 ml) cornstarch
kosher salt, to taste
½ lb (8 oz) sushi-grade albacore tuna, diced
½ cup (125 ml) finely diced cucumber
1 tbsp (15 ml) mayonnaise
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) lemon zest
½ tsp (2.5 ml) sriracha (optional)
1 tbsp (15 ml) finely chopped chives
freshly ground black pepper, to taste
microgreens, for garnish
Instructions
- Pour 1-in (2.5 cm) oil in a large heavy-bottomed saucepan or enameled cast iron casserole. Using a frying thermometer, heat oil to 350 F (180 C). Line a baking sheet with paper towel and set aside.
- Using scissors, cut each nori sheet into roughly 3-in (8 cm) squares. Set aside.
- In a medium bowl, whisk together water and cornstarch. One at a time, dip nori pieces into cornstarch mixture (whisk occasionally if cornstarch starts to settle on bottom of bowl) and immediately transfer nori to hot oil, frying about 3 to 4 pieces at a time for 10 to 15 seconds. Be careful, as oil may splatter. Take care not to fry too many sheets of nori at a time or they may stick together. Using tongs, flip nori and continue to fry until oil is still and no longer bubbling, about 10 more seconds. With tongs, carefully transfer nori chips to lined baking sheet. Season with salt immediately. Repeat with remaining nori, then set aside.
- In a medium bowl, stir together tuna, cucumber, mayonnaise, lemon juice and zest, sriracha and chives until well combined. Season to taste with salt and pepper.
- When ready to serve, top each nori chip with a spoonful of tuna tartare. Garnish with microgreens and place on a serving platter. Enjoy immediately.
Drink Pairings
Creamy Celery Soup
Ingredients
Serves 4
3 tbsp (45 ml) butter
2 tbsp (30 ml) extra-virgin olive oil, divided
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 cups (500 ml) finely chopped celery stalks
salt and pepper, to taste
1 pinch whole cumin seeds
1 pinch ground coriander
1 pinch + 1 tsp (just over 5 ml) mustard seeds, divided
3 tbsp (45 ml) all-purpose flour
2½ cups (625 ml) chicken stock
½ cup (125 ml) spinach leaves, blanched
½ cup (125 ml) whipping cream
1 handful celery leaves, for garnish
Instructions
- In a large saucepan over medium heat, heat butter and 1 tbsp (15 ml) olive oil. Add onion, garlic and celery and season with salt and pepper. Sweat vegetables until softened, about 5 minutes. Once vegetables are softened, add cumin, coriander and a pinch of mustard seeds and cook until spices are fragrant, about 30 seconds to 1 minute.
- Add flour and mix until combined, then slowly add stock, stirring constantly to avoid lumps. Simmer for 15 minutes.
- Meanwhile, heat remaining 1 tbsp (15 ml) olive oil in a small frying pan over medium-high heat. When oil is hot, turn off heat and add remaining 1 tsp (5 ml) mustard seeds. Be careful as they will pop. Set aside and let cool.
- Working in batches with a blender or immersion blender, carefully blend soup together with blanched spinach. Place in a clean saucepan and return to a simmer over medium heat. Add cream and stir to combine. Taste and adjust seasoning as needed. Divide between bowls and garnish with popped mustard seeds and celery leaves.
Drink Pairings
Nasi Goreng
Ingredients
Serves 2
3 medium shallots, roughly chopped
4 garlic cloves, crushed
1 bird’s eye chili, stemmed
1 tbsp (15 ml) fish sauce
2 tbsp (30 ml) vegetable oil
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sugar
1 tbsp (15 ml) kecap manis
2 cups (500 ml) day-old cooked jasmine rice
1 cup (250 ml) shredded roasted chicken
2 fried eggs, to serve
1 green onion, thinly sliced, for garnish
2 small tomatoes, quartered, to serve
2 baby cucumbers, thickly sliced, to serve
1 small handful cilantro leaves, for garnish
1 small bag prawn or shrimp chips, to serve
Instructions
- In a blender or small food processor, blend shallot, garlic, chili and fish sauce until it forms a smooth paste.
- Heat oil in a large frying pan or wok over medium-high heat. Add prepared garlic paste and fry until fragrant. Add soy sauce, sugar and kecap manis and stir to combine.
- Add rice and stir-fry until rice is completely coated with sauce. Add chicken and continue cooking until chicken is heated through.
- Divide rice between 2 bowls. Serve each bowl with a fried egg, green onion, tomatoes, cucumbers, cilantro and prawn chips.
Drink Pairings
Braised Cabbage with Herbed Vinaigrette
Ingredients
Serves 8-10
2 to 3 small green cabbages, quartered
1 cup (250 ml) chicken stock
2 tbsp (30 ml) butter
salt and pepper, to taste
¼ cup (60 ml) extra-virgin olive oil
1 shallot, finely chopped
1 sprig thyme, leaves picked and roughly chopped
1 pinch fennel seeds, crushed with your fingers
2 tbsp (30 ml) white wine vinegar
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) chopped fresh parsley leaves
2 tbsp (30 ml) finely chopped chives
Instructions
- Preheat oven to 375 F (190 C). Place cabbage, chicken stock, butter, salt and pepper in a roasting dish. Cover with foil and bake for about 30 minutes, or until cabbage is fork-tender. Don’t worry if it gets a bit golden around edges.
- To make the herbed vinaigrette, heat olive oil in a small frying pan over medium heat. Add shallot, thyme and fennel and sweat until shallots have softened, about 5 to 8 minutes. Remove from heat and add remaining ingredients, whisking until combined.
- Place cabbage on a serving platter and drizzle with vinaigrette.