BEET-CURED SALMON PLATTER
Ingredients
Serves 10 to 12
1 cup (250 ml) kosher or sea salt
1 cup (250 ml) sugar
1 tbsp (15 ml) lemon zest
2 tsp (10 ml) ground coriander
2 tbsp (30 ml) black pepper
2 lbs (1 kg) wild sockeye salmon
1 beet, peeled and grated
1 bunch fresh dill, roughly chopped
4 baby cucumbers, sliced, to serve
2 carrots, sliced thinly on a mandolin, to serve
6 radishes, cut into wedges, to serve
1 lemon, cut into wedges, to serve
1 handful caper berries, to serve
½ bunch fresh dill, to serve
1 shallot, sliced, to serve
1 cup (250 ml) crème fraîche, to serve
1 package crostini, to serve
Instructions
- Mix together salt, sugar, lemon zest, ground coriander and pepper and set aside.
- Lay 2 sheets of plastic wrap on a rimmed baking sheet, making sure they overlap. Place half of salt mixture on plastic wrap and spread it to size of salmon. Lay salmon, skin-side down, on salt mixture, then cover with remaining salt. Mix beet and dill together, then pack it on top of salt mixture on salmon. Wrap with plastic wrap and weigh it down with another baking sheet and a couple of cans. Let salmon cure in refrigerator for 48 hours.
- After 48 hours, remove salmon from refrigerator and unwrap it. Thoroughly wipe off salt and beets with a paper towel. Thinly slice salmon and arrange on platter with remaining ingredients, to serve. You can use what we’ve suggested here, or come up with your own accompaniments.
Drink Pairings
SAVOURY SHORTBREAD
Ingredients
Serves 8 to 10
2½ cups (625 ml) flour
2½ cups (625 ml) grated white cheddar
1 tbsp (15 ml) finely chopped fresh rosemary
4 tbsp (60 ml) fresh thyme leaves, de-stemmed
¾ tsp (4 ml) black pepper
½ tsp (2.5 ml) salt
1 tsp (5 ml) red pepper flakes
1 cup (250 ml) salted butter, softened
whole herbs, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- In a food processor, add all ingredients except for butter and garnish. Mix on low just to combine. Add butter in pieces and pulse until all flour is absorbed and mixture sticks together when pinched. If still a bit dry, add ½ tsp (2.5 ml) water at a time until texture is achieved.
- Empty dough onto plastic wrap. Press together to form a disc and wrap. Refrigerate for 30 minutes.
- Remove from refrigerator and unwrap. Place disc between 2 sheets of parchment paper. Using a rolling pin, gently roll dough to about ½-in (1.25 cm) thickness. Cut desired shapes (smaller work better) and bake for 10 to 15 minutes or until edges are slightly golden.
Drink Pairings
CHOCOLATE MARBLE FUDGE
Ingredients
Serves 10 to 12
2 cups (500 g) semi-sweet dark chocolate chips
1 cup (250 g) white chocolate chips
¾ cup (175 ml) condensed milk
½ cup (125 ml) evaporated milk
1 tsp (5 ml) vanilla extract
Instructions
- Using 2 microwave-safe bowls, place dark chocolate chips in 1 bowl and white chocolate chips in other. Pour condensed milk over dark chocolate chips and microwave at 30-second intervals, stirring occasionally. Repeat with evaporated milk for white chocolate.
- Once both mixtures have melted and are silky smooth, add vanilla to dark chocolate and stir.
- Pour each mixture, one at a time, into a lined 9-in (23 cm) square pan. Using a toothpick, swirl mixture around to create patterns with different colours of fudge.
- Refrigerate for at least 4 hours. Can be stored in refrigerator for up to 1 week or freeze for up to 1 month.
Drink Pairings
PEPPERMINT NANAIMO BARS
Ingredients
Serves 8 to 10
1 cup (250 ml) + ¼ cup (60 ml) salted
butter, softened, divided
¼ cup (60 ml) cocoa powder
¼ cup (60 ml) granulated sugar
1 egg
2 cups (500 ml) graham cracker crumbs
¾ cup (175 ml) shredded unsweetened coconut
½ cup (125 ml) finely chopped almonds
2 tbsp (30 ml) vanilla custard powder
1 tbsp (15 ml) peppermint extract
3 tbsp (45 ml) whipping cream, room temperature
2 cups (500 ml) icing sugar, divided
1 cup (250 ml) semi-sweet chocolate chips
½ cup (125 ml) candy cane, chopped
Instructions
- Set up a double boiler over medium heat. Bring water to boil and melt ½ cup (125 ml) of butter with cocoa powder and granulated sugar. Once mixture has melted, add egg and stir until thickened. Remove from heat and stir in graham cracker, coconut and chopped almonds. Press mixture into a parchment-lined 9-in (23 cm) square pan. Place in refrigerator while making other layers.
- In a medium non-reactive mixing bowl, place ½ cup (125 ml) softened butter with custard powder and peppermint extract. Using an electric mixer with a whisk attachment, mix on medium until just combined, about 1 minute. Add whipping cream and ¼ cup (60 ml) icing sugar. Mix on high. Keep adding sugar ¼ cup (60 ml) at a time until you’ve added 2 cups (500 ml) total. Custard should be light and fluffy. Spread evenly onto base and return to refrigerator to set.
- In a microwave-safe bowl, heat remaining ¼ cup (60 ml) of butter and chocolate chips for 30 seconds, remove and stir. Continue until chocolate mixture is fully melted. (If mixture is too thick to pour, add a bit more butter and return to microwave.) Pour chocolate over custard layer, sprinkle with candy cane crumble and set in refrigerator for 5 to 8 hours.
Drink Pairings
PINE NUT BRITTLE
Ingredients
Serves 10
1 cup (250 ml) sugar
½ cup (125 ml) light corn syrup
¼ cup (60 ml) water1 cup (250 ml)
1 cup (250 ml) pine nuts, toasted
2 tbsp (30 ml) butter
2 tsp (10 ml) vanilla extract
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) flake salt
Instructions
- Line a baking sheet with parchment paper and spray with non-stick cooking spray.
- In a medium saucepan over medium heat, add sugar, corn syrup and water. Stir until mixture starts to bubble. Place a candy thermometer on side of saucepan and cook, without stirring, until thermometer reads 305 F (180 C). Mixture should be golden brown. Add pine nuts and stir to coat. Remove from heat and stir in butter, vanilla and baking soda.
- Pour mixture over lined baking sheet, spread in a thin layer with a spatula. Sprinkle with flake salt and let set for 20 minutes.
- Break apart and store, open on counter, up to two weeks.
Drink Pairings
BEEF BRACIOLE WITH TOMATO SAUCE
Ingredients
Serves 8
4 tbsp (60 ml) sunflower oil, divided
2 small yellow onions, diced, divided
4 garlic cloves, minced, divided
6 pancetta slices, diced
4 cups (1 L) chopped spinach
1姨� cups (375 ml) bread crumbs
1 cup (250 ml) grated mozzarella
1 to 1姨� lbs (500 to 750 g) flank steak (ask butcher to butterfly)
salt and pepper, to taste
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) olive oil
1 x 19 oz (540 ml) can crushed tomatoes
1 cup (250 ml) chopped sun-dried tomatoes
5 sprigs thyme
Instructions
- To make filling, in a medium skillet over medium-high heat, heat 2 tbsp (30 ml) sunflower oil. Add 1 diced onion and 2 minced garlic cloves. Once onions are translucent, remove from skillet into a medium-sized bowl.
- In same skillet, cook pancetta until crispy. Add pancetta to bowl of onions and garlic then return skillet to stove to cook spinach. Once spinach has wilted, add to bowl and let cool completely. Once mixture has cooled, add bread crumbs and mozzarella.
- Preheat oven to 350 F (180 C).
- Lay flank steak on a cutting board covered with plastic wrap. Season with salt and pepper. Cover with a sheet of parchment paper. Using a meat mallet, pound steak until 姨�-in (1.25 cm) thick.
- Remove parchment and spread mustard evenly over steak, then sprinkle with bread crumb mixture. Starting from closest end to you, roll meat into a log. Tie Braciole with butcher占쎌뀼 twine so it holds together while cooking.
- In a Dutch oven over high heat, heat remaining sunflower oil. Sear all sides of Braciole then set aside.
- To make sauce, in same Dutch oven, heat olive oil over medium heat. Add remaining diced onions and garlic. Saut梨� for 5 minutes then add crushed tomatoes, sun-dried tomatoes and thyme. Season with salt and pepper, to taste.
- Return Braciole to Dutch oven, cover and place in oven for 45 minutes to 1 hour. Remove from oven and let rest for 10 minutes. Slice and plate with sauce, as desired.
Drink Pairings
POLENTA WITH MUSHROOMS AND POACHED EGG
Ingredients
Serves 2
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
2 garlic cloves, minced
1 shallot, diced
3 cups (750 ml) assorted wild mushrooms
4 cups (1 L) vegetable stock
1 cup (250 ml) dry polenta
1 cup (250 ml) + 2 tbsp (30 ml) grated Parmesan, divided
2 eggs, poached
2 tbsp (30 ml) chopped parsley
2 tbsp (30 ml) chopped chives
Instructions
- In a cast iron pan over medium heat, heat oil and butter. Add garlic and shallot, cook until shallots are browned. Turn heat down to low, and add mushrooms. Cook until tender, around 10 to 15 minutes.
- In a medium saucepan over high heat, bring vegetable stock to a rolling boil. Add polenta and whisk rapidly. Turn heat down to low and cover for about 8 minutes, stirring occasionally. Once polenta is cooked add 1 cup (250 ml) of Parmesan and stir.
- To serve, place polenta in 2 shallow bowls, divide mushrooms over top. Top each bowl with a poached egg, parsley, chives and remaining 2 tbsp (30 ml) Parmesan.
Drink Pairings
ARANCINI WITH SAFFRON AIOLI
Ingredients
Serves 8 to 10
2 tbsp (30 ml) + ½ cup (125 ml) olive oil, divided
½ yellow onion, diced
2 garlic cloves, minced
8 cups (2 L) chicken stock
2 cups (500 ml) Arborio rice
½ cup (125 ml) dry white wine
1 cup (250 ml) grated Parmesan
1 cup (250 ml) grated mozzarella
salt and pepper, to taste
2 egg yolks, room temperature
1 tsp (5 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1 pinch of saffron
2 eggs
2 cups (500 ml) bread crumbs, divided
4 cups (1 L) oil, for frying
Instructions
- In a large saucepan over medium heat, heat 2 tbsp (30 ml) olive oil. Sauté onions and garlic until translucent. While onions are cooking, heat chicken stock in a large saucepan. Add rice to onions and stir for 1 to 2 minutes, then add wine to deglaze.
- Add warmed chicken stock 2 cups (500 ml) at a time, adding more only once liquid has been absorbed. Once 6 cups (1.5 L) of liquid has been added, taste rice. If still a little crunchy, add more stock, 1 cup (250 ml) at a time until rice is al dente (it should be less runny than risotto).
- Once rice is cooked, stir in Parmesan and mozzarella. Add salt and pepper to taste. Place in a shallow container and refrigerate.
- To make Saffron Aioli, in a small blender, add egg yolks, lemon juice and mustard. Blend on high for 1 minute. Turn blender down to medium and slowly add ½ cup (125 ml) olive oil. It should thicken quickly. Once a mayonnaise consistency has been achieved, add saffron, and season to taste. Pulse until bright yellow, about 30 seconds. Can keep up to 1 week refrigerated.
- Once rice has cooled, remove from fridge and add 2 eggs and 1 cup (250 ml) bread crumbs. Mix and form into golf ball-sized rounds. In a separate small bowl, add remaining bread crumbs. Roll each round in breadcrumbs, to coat.
- In a medium to large saucepan over medium heat, heat frying oil. Once oil starts to ripple, fry arancini in small batches until golden brown, about 8 minutes each. Remove from oil and place on a paper towel-lined baking sheet. Serve warm with Saffron Aioli.
Drink Pairings
COCOA-KISSED BISON TENDERLOIN SERVED WITH ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS
Ingredients
Serves 6
1 x 2 lb (1 kg) bison tenderloin, tied
2 tbsp (30 ml) cocoa powder
1 tsp (5 ml) finely ground coffee
1 tsp (5 ml) salt, plus extra
3 tbsp (45 ml) grapeseed oil, divided
For ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS:
1 cup (250 ml) water
2 tbsp (30 ml) unsalted butter
4 large multi-coloured carrots, peeled and cut into 1-in (2.5 cm) chunks
4 cups (1 L) Brussels sprouts, trimmed and halved, if large
¼ cup (60 ml) orange juice
1 tsp (5 ml) orange zest
3 tbsp (45 ml) red wine vinegar
2 tbsp (30 ml) honey
Instructions
- Preheat oven to 250 F (130 C). While oven preheats, let bison rest at room temperature for 30 minutes.
- In a small bowl, stir together cocoa powder, coffee and 1 tsp (5 ml) salt. Set aside.
- Pat bison dry with paper towels before rubbing lightly with 2 tsp (10 ml) oil and sprinkling all sides generously with salt. In a large frying pan over medium-high heat, heat remaining oil. Sear bison on all sides until nicely browned, about 6 minutes total.
- Transfer bison to a rack in a shallow roasting dish and coat with cocoa powder rub. Transfer to oven and roast until a meat thermometer inserted in centre reads 115 F (46 C), about 50 minutes. Turn oven off and return bison to oven to rest for 10 to 15 minutes more with door ajar. Final internal temperature of meat should read 125 F (52 C). Transfer bison to a carving board and let rest another 10 minutes. (This is a good time to make Carrot and Brussels Sprouts dish.)
- To serve, carve bison into slices and serve alongside Orange-Glazed Carrots and Brussels Sprouts.
- ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS:
- In a large frying pan over medium-high heat, bring water and butter to a boil. Add carrots, cover with lid and continue to cook until almost tender, about 4 to 6 minutes. Add Brussels sprouts and continue to cook for another 2 minutes. Transfer vegetables to a plate.
- To same pan, add orange juice, zest, vinegar and honey. Cook until reduced and syrupy, 2 to 5 minutes. Return vegetables to pan and toss in glaze. Remove from heat and keep warm until ready to serve.
Drink Pairings
CHOCOLATE AND ROSEMARY SHORT RIBS
Ingredients
Serves 6
6 lbs (3 kg) bone-in short ribs
salt and pepper, to taste
⅓ cup (75 ml) diced, thick-cut bacon
1½ cups (375 ml) finely chopped yellow onion
2 medium carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 cups (500 ml) dry red wine
3 cups (750 ml) unsalted vegetable stock
1 x 28 oz (794 ml) can diced tomatoes
2 sprigs thyme
1 sprig rosemary
3 tbsp (45 ml) bittersweet chocolate
2 tbsp (30 ml) Dutch processed cocoa powder
1 tsp (5 ml) finely chopped rosemary leaves
HERBED ISRAELI COUSCOUS:
2 tbsp (30 ml) unsalted butter
2 cups (500 ml) Israeli couscous
4 cups (1 L) unsalted vegetable stock
1 tsp (5 ml) salt, plus extra, to taste
1 tbsp (15 ml) lemon juice
½ cup (125 ml) finely chopped, flat leaf parsley leaves
2 green onions, finely sliced
Instructions
- Season short ribs with salt and pepper. Set aside.
- Heat a large Dutch oven over medium heat. Add bacon and sauté until crisp. Using slotted spoon, transfer bacon to a paper towel-lined plate to drain.
- In same Dutch oven, over medium-high heat, working in batches, brown ribs in drippings until brown on all sides. Transfer to a plate.
- Add to same Dutch oven onions, carrots, celery and garlic. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine, bring to a boil and let cook until liquid is reduced by half, about 5 minutes. Stir in stock, tomatoes, thyme, rosemary and reserved bacon. Return ribs to Dutch oven, cover partially with lid, and simmer on low for 1½ hours. Uncover and simmer until meat is tender, stirring occasionally, about 1½ hours longer.
- Transfer ribs to a plate and discard thyme and rosemary sprigs. Spoon fat from surface of sauce. Boil sauce until it begins to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder and rosemary leaves, stirring until chocolate melts. Season to taste. Return ribs to Dutch oven, cover partially. Simmer to rewarm, about 5 minutes. Serve ribs with Herbed Israeli Couscous.
- HERBED ISRAELI COUSCOUS:
- In a medium saucepan over medium heat, warm butter until melted. Add couscous and stir to coat. Allow to cook, stirring constantly, until couscous starts to toast and is fragrant, about 2 to 3 minutes.
- Add stock and salt and bring to a boil. Reduce heat to medium-low and simmer couscous until tender, about 10 to 12 minutes. Drain if necessary. Stir in lemon juice, parsley and green onions. Season to taste.