Fig, Port and Rosemary Jam
Ingredients
Serves about 3 cups (enough to fill six ½ cup (125 ml) jars)
¾ cup (175 ml) granulated sugar
1 cup (250 ml) + ¼ cup (60 ml) water, divided, plus extra as needed
¾ cup (175 ml) + ¼ cup (60 ml) port, divided, plus extra as needed
1 lb (454 g) dried Mission figs, stemmed and halved
¼ cup (60 ml) freshly squeezed lemon juice
1 tbsp (15 ml) + 1 tsp (5 ml) finely chopped fresh rosemary leaves, plus 6 sprigs for garnish (optional)
1 pinch salt
Instructions
- In a heavy-bottomed saucepan, combine sugar, 1 cup (250 ml) water, ¾ cup (175 ml) port, figs, lemon juice, rosemary and salt. Bring just to a boil, lower heat and simmer for about 15 minutes, stirring occasionally, until figs have softened considerably. Allow to cool for 10 minutes.
- Using an immersion blender, pulse mixture until smooth, adding a little more water or port to loosen it if necessary. To finish, fold in remaining ¼ cup (60 ml) water and ¼ cup (60 ml) port. Jam should be thick but spreadable.
- Divide jam between six ½-cup (125 ml/4 oz) jars and seal with lids. Store in refrigerator for up to 3 weeks. This jam is excellent with cheese. To gift, wrap string around the jar and attach a rosemary sprig, if desired.
Drink Pairings
CACIO E PEPE SHORTBREAD
Ingredients
Serves approximately 36 shortbread
1 cup (250 ml) salted butter, softened
1 tbsp (15 ml) + 1 tsp (5 ml) coarsely ground black pepper, toasted until fragrant in a dry pan, divided
¼ cup (60 ml) + 1 tbsp (15 ml) icing sugar, sifted
¾ tsp (4 ml) salt
1½ cups (375 ml) flour
½ cup (125 ml) semolina flour
1 cup (250 ml) + ¼ cup (60 ml) packed finely grated Grana Padano cheese, divided
1 tbsp (15 ml) olive oil
Instructions
- In bowl of a stand mixer fitted with paddle attachment, combine butter, 1 tbsp (15 ml) pepper, icing sugar and salt. Beat until smooth and fluffy, about 2 minutes. Scrape down sides of bowl and continue beating for another 2 to 3 minutes. Mixture should be thick and creamy. Add flour and semolina and mix just to incorporate; do not over beat. Add 1 cup (250 ml) grated Grana Padano and mix to combine.
- Transfer dough to a clean surface and divide into 3 equal rounds. Roll each round into about 7-in (18 cm) long logs. Refrigerate until firm, about 2 hours. At this point, logs can be wrapped and kept in refrigerator, up to 1 week, or frozen until ready to bake, up to 1 month. If freezing, allow to thaw overnight in refrigerator before baking.
- When ready to bake, preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper. In a shallow dish, combine remaining ¼ cup (60 ml) Grana Padano and 1 tsp (5 ml) pepper. Brush logs with olive oil and roll them in cheese-pepper mixture to coat edges. Slice logs into ¾-in (2 cm) rounds and place on lined baking sheets. Bake for 18 to 20 minutes, or until edges begin to brown and shortbread is just firm to the touch. Transfer to a cooling rack. To gift, pack shortbread into clear cellophane bags and tie with a decorative ribbon.
Drink Pairings
White Chocolate Truffles with Rose and Pistachio
Ingredients
Serves about 30 truffles
¾ cup (175 ml) whipping cream
¾ lb (340 g) + ⅓ lb (175 g) finely chopped high quality white chocolate, divided
6 tbsp (90 ml) unsalted butter
½ tsp (2.5 ml) best quality rose water, or to taste
1½ tsp (7 ml) Grand Marnier (optional)
1 pinch salt
2 tbsp (30 ml) finely crushed edible dried rose petals
⅔ cup (150 ml) chopped toasted pistachios
Instructions
- In a medium saucepan, bring cream just to a boil. Remove from heat and immediately add ¾ lb (340 g) chocolate, butter, rose water and Grand Marnier, if using. Gently whisk until chocolate and butter are melted and mixture is completely smooth. Pour into a shallow container, cover and refrigerate until fully set, preferably overnight.
- Line a baking sheet with parchment paper. Fit a piping bag with a ½-in (1.25 cm) round nozzle (or a plastic freezer bag with ½-in (1.25 cm) snipped off from one corner). Spoon chocolate mixture into bag and pipe 1-in (2.5 cm) mounds onto lined baking sheet. Place sheet in freezer for 2 hours, or until truffles are solid.
- In a shallow bowl, combine crushed rose petals and pistachios and set aside.
- In a small pot, bring water to a boil, then reduce to a gentle simmer over medium-low heat. Place remaining ⅓ lb (175 g) chocolate in a small heatproof bowl that will fit over pot. Place bowl over pot of simmering water and melt chocolate slowly, stirring, until smooth. Turn off heat, leaving bowl over pot so chocolate remains liquid.
- To roll the truffles, this step is a bit messy, so having an extra pair of hands here can be quite helpful. Wearing thin plastic gloves, smear a little melted chocolate into your palm with a spoon. Carefully pick up a truffle (they will be quite soft) and quickly but gently roll it in a circular motion between your palms to make a thin even coating of chocolate and round out shape. Place truffle into pistachio mixture and roll it around with a fork to coat evenly. Set it on parchment-lined baking sheet; repeat with remaining truffles. Remove gloves and quickly roll each truffle between your palms once more to help pistachios adhere and to finish shaping. Place truffles back on baking sheet and return to freezer to set overnight.
- Once set, store truffles in refrigerator overnight, or in freezer for up to 1 month, well covered, until ready to pack into decorative boxes for gifting. These delicate confections need to be refrigerated until serving.
Drink Pairings
CRANBERRY WHISKY SMASH
Ingredients
Serves
1½ oz (45 ml) Bearface Canadian Whisky
1½ oz (45 ml) Cranberry Cinnamon Shrub *
2 oz (60 ml) soda water
3 to 5 cranberries, fresh or frozen, for garnish
*In a saucepan, combine cinnamon sticks and water. Bring to a boil. Boil until liquid is reduced by half; remove cinnamon sticks and measure water; should yield 1 cup (250 ml). Add remaining ingredients to cinnamon water in saucepan. Stir to combine, cover and bring to a low boil over medium-high heat for about 10 minutes, stirring occasionally, until some cranberries split open. Remove from heat, uncover and allow to cool completely. Pour into an airtight, non-reactive container and refrigerate overnight.
Instructions
- In a rocks glass, stir together whisky and shrub. Add cubed ice, top with soda water and garnish with cranberries.
Drink Pairings
PANTRY PUTTANESCA PASTA
Ingredients
Serves 2
3 tbsp (45 ml) grapeseed oil
1 garlic clove, thinly sliced
2 anchovy fillets, chopped
¼ tsp (1 ml) red pepper flakes
1 cup (250 ml) dry white wine
1 x 28 oz (796 ml) can plum tomatoes
¼ cup (60 ml) pitted Castelvetrano or green olives, sliced into rounds
2 tbsp (30 ml) drained capers
1 tsp (5 ml) dried oregano
1 tin sardines in oil (preferably Spanish), cut into chunks
8 oz (250 g) fettuccini
2 tbsp (30 ml) chopped flat leaf parsley leaves
Instructions
- In a large skillet or frying pan, heat oil over medium-low heat. Add garlic and cook, stirring constantly, until starting to brown, about 3 minutes. Stir in anchovies and cook until dissolved, about 1 minute. Stir in red pepper flakes and wine. Increase heat to medium and cook, stirring occasionally, until wine is reduced by half, about 6 minutes.
- Add tomatoes and break them up using a wooden spoon. Bring sauce to a simmer, then add olives, capers and oregano. Simmer, uncovered, over medium-low to medium heat, stirring occasionally, until lightly thickened, about 20 minutes. Fold in sardines and set aside.
- Meanwhile, bring a large saucepan of salted water to a boil over high heat. Cook fettuccini according to package instructions. Drain pasta, reserving about 1 cup (250 ml) cooking water. Add fettuccini to skillet containing sauce, return to medium-low heat and gently toss together. Add reserved cooking water as needed to reach desired sauce consistency. Divide between serving plates or bowls and garnish with fresh parsley.
Drink Pairings
INDIAN BUTTER CAULIFLOWER
Ingredients
Serves 4
2 tbsp (30 ml) coconut oil, melted, plus extra for greasing
1 large head cauliflower, cut into florets
2½ cups (625 ml) coconut milk, divided
3 garlic cloves, finely minced, divided
1 tbsp (15 ml) finely grated fresh ginger
1 tsp (5 ml) salt
½ yellow onion, finely chopped
1 tbsp (15 ml) garam masala
2 tsp (10 ml) yellow curry powder
½ tsp (2.5 ml) turmeric powder
1 tsp (5 ml) smoked paprika
1 x 5.5 oz (156 ml) can tomato paste
¼ cup (60 ml) cilantro leaves, roughly chopped, plus extra for garnish
cooked basmati rice, to serve
CUMIN YOGURT FLATBREAD:
1 tsp (5 ml) cumin seeds
1 cup (250 ml) all-purpose flour
1 cup (250 ml) whole wheat flour
¾ tsp (4 ml) baking powder
2 tsp (10 ml) kosher salt
1 cup (250 ml) whole milk yogurt
¼ cup (60 ml) grapeseed oil
Instructions
- Place oven rack in top third of oven and preheat broiler. Lightly grease a rimmed baking sheet with coconut oil and set aside.
- Meanwhile, in a large bowl, stir together cauliflower, ½ cup (125 ml) coconut milk, half of minced garlic, ginger and salt. Marinate for 10 minutes, then spread out evenly on prepared baking sheet. Broil until just beginning to char around edges, about 3 to 4 minutes. Remove from oven and set aside.
- In a large skillet, heat 2 tbsp (30 ml) coconut oil over medium heat. Add onion and cook, stirring often, until translucent, about 5 minutes. Add remaining garlic and cook another 2 minutes. Stir in garam masala, curry powder, turmeric and paprika, stirring constantly for 1 minute. Stir in tomato paste and remaining 2 cups (500 ml) coconut milk. Bring sauce to a hard simmer and allow to cook, stirring occasionally, until thickened slightly, about 5 minutes. Add cauliflower and any juices in baking sheet to sauce. Cook until warmed through, about 3 minutes. If sauce gets too thick for your liking, feel free to thin with additional coconut milk or water. Remove from heat and stir in cilantro.
- Serve over warm basmati rice with Cumin Yogurt Flatbread.
- CUMIN YOGURT FLATBREAD:
- In a large cast iron skillet or heavy-bottomed frying pan, toast cumin seeds over medium heat, stirring often, until fragrant, about 3 minutes. Transfer to a mortar and pestle and allow to cool for 2 minutes. Grind cumin seeds coarsely.
- Transfer cumin to a medium bowl along with flours, baking powder and salt. Whisk until well combined. Stir in yogurt. Transfer dough to a clean work surface and knead until mostly smooth, about 1 minute. Divide dough into 4 roughly equal-sized pieces. Cover with a clean kitchen towel and allow to rest for 15 minutes.
- Working with 1 piece at a time on a lightly floured work surface, roll dough until about ¿ inch (0.25 cm) thick.
- Heat skillet or frying pan over medium heat. Lightly brush both sides of 1 rolled out piece of dough with oil before placing in pan. Cook until golden brown and puffy with a few charred spots, about 2 minutes, then flip and cook other side until golden brown, about 1 more minute. Transfer to a plate and cover with a clean kitchen towel. Repeat with remaining dough. Best made and eaten the same day, but cooled flatbreads can be wrapped in plastic and stored in freezer for up to 2 weeks, then thawed and warmed in 350 F (180 C) oven for 5 to 8 minutes to serve.
Drink Pairings
THAI PEANUT RAMEN
Ingredients
Serves 4
4 cups (1 L) no-salt-added chicken stock
1 x 14 oz (398 ml) can coconut milk
¼ cup (60 ml) low sodium soy sauce
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) honey
ƒ cup (75 ml) creamy peanut butter
3 tbsp (45 ml) Thai red curry paste
8 oz (250 g) cremini mushrooms, sliced
2 red bell peppers, seeded and chopped
1 tbsp (15 ml) finely grated fresh ginger
1 garlic clove, minced
12 oz (340 g) ramen or egg noodles
3 cups (750 ml) baby spinach
2 tbsp (30 ml) roughly chopped Thai basil leaves
2 tbsp (30 ml) roughly chopped cilantro leaves
1 tbsp (15 ml) freshly squeezed lime juice
3 small radishes, thinly sliced
2 green onions, thinly sliced
ƒ cup (75 ml) chopped peanuts
2 red Thai chilies, finely sliced (optional)
toasted sesame oil, to serve
lime wedges, to serve
Instructions
- In a large saucepan over medium heat, combine 3 strips bacon, chicken stock, coconut milk, soy sauce, fish sauce, honey, peanut butter and curry paste. Bring to a simmer. Add mushrooms, peppers, ginger and garlic. Simmer, stirring occasionally, for 15 minutes, until mushrooms and peppers have softened.
- Remove bacon and pat dry. In a lightly oiled large frying pan over medium heat, cook bacon in batches (including bacon removed from soup) until well browned, about 5 minutes. Cut each strip in half widthwise and set aside until ready to serve.
- Cook noodles according to package instructions. Divide between serving bowls.
- Stir spinach, basil and cilantro into soup before ladling over noodles. Garnish each bowl with radish, green onion, peanuts, chilies (if using) and reserved bacon. Serve with a drizzle of toasted sesame oil and lime wedges.
Drink Pairings
GINGER CAKE WITH WHISKY POACHED PEARS
Ingredients
Serves
WHISKY POACHED PEARS:
3 small underripe pears (Bartlett works well)
½ cup (125 ml) whisky (bourbon works well)
½ cup (125 ml) granulated sugar
2 cups (500 ml) water
3 whole star anise
GINGER CAKE:
≈ cup (150 ml) salted butter, softened
¾ cup (175 ml) golden syrup
1≈ cups (400 ml) all-purpose flour
½ cup (125 ml) dark brown sugar
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
2 tsp (10 ml) ground ginger
1 ½ tsp (7 ml) ground cinnamon
½ tsp (2.5 ml) ground allspice
½ tsp (2.5 ml) ground nutmeg
¼ tsp (1 ml) ground cloves
½ tsp (2.5 ml) salt
ƒ cup (75 ml) buttermilk
ƒ cup (75 ml) cooled reserved pear poaching liquid
1 tsp (5 ml) finely grated fresh ginger
1 large egg, beaten
1 tsp (5 ml) pure vanilla extract
CARAMEL SAUCE:
1 cup (250 ml) granulated sugar
½ cup (125 ml) reserved pear poaching liquid
¾ cup (175 ml) whipping cream
2 tbsp (30 ml) salted butter, cubed
lightly sweetened whipped cream, for serving (optional)
Instructions
- To make poached pears, slice a thin piece off bottom of each pear. In smallest saucepan that will fit pears comfortably, combine whiskey, sugar, water and star anise. Place pears in liquid and bring to a simmer. Partially cover saucepan and poach pears over medium-low heat for about 40 to 50 minutes, turning from time to time and maintaining a medium-low simmer. To test for doneness, insert a thin, sharp knife into centre of pear. It should meet no resistance. Remove pears and star anise from poaching liquid and set them and liquid aside to cool. Reserve liquid for cake and caramel sauce. Leftover pear poaching liquid can be stored in refrigerator and used in drinks and sauces.
- To make the cake, preheat oven to 325 F (170 C). Butter and line bottom of a 5 x 9-in (12 cm x 23 cm) loaf tin with parchment paper. In a medium high-sided saucepan, combine butter and golden syrup. Melt butter and bring mixture just to a simmer. Remove from heat and set aside until cool, about 15 minutes.
- Meanwhile, in a medium bowl, combine dry ingredients, including spices, and mix well. Add buttermilk, poaching liquid, ginger, egg and vanilla to butter mixture and whisk together. Add flour/spice mixture to saucepan and whisk well to combine until no lumps remain; batter will be quite wet. Pour batter into prepared pan, then gently place whole poached pears into batter, spacing out evenly. Bake for 1 hour. Test for doneness; skewer inserted into centre of cake should come out clean. Set aside for at least 30 minutes to cool before removing from pan.
- To make the caramel sauce, in a small heavy-bottomed saucepan, combine sugar and ½ cup (125 ml) poaching liquid. Dissolve sugar over low heat, stirring gently, then increase heat to medium and cook without stirring for about 8 to 10 minutes, or until caramel is a rich golden brown. Remove from heat and add cream—be careful, as caramel will bubble and sputter; this is normal. Return pan to medium-low heat and add butter. Stir until completely smooth, remove from heat and set aside.
- To serve, gently rewarm caramel sauce, if necessary, and drizzle generously over cake. Allow to cool and set, about 10 minutes. Slice cake and serve any extra sauce on the side, adding a dollop of whipped cream, if desired. Makes one 5 x 9-in (12 x 23 cm) cake
Drink Pairings
FENNEL, APPLE AND HAZELNUT SALAD WITH WHISKEY MAPLE VINAIGRETTE
Ingredients
Serves 4
¼ cup (60 ml) very finely chopped toasted hazelnuts
1 tsp (5 ml) dried fennel seeds, crushed or finely chopped
3 tbsp (45 ml) bourbon whiskey
1½ tbsp (22 ml) apple cider vinegar
1 tbsp (15 ml) red wine vinegar
1½ tbsp (22 ml) maple syrup
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) Dijon mustard
¼ cup (60 ml) light olive oil
sea salt and black pepper, to taste
2 small fennel bulbs, tough outer layer and stems removed, very thinly sliced
2 small ambrosia apples, very thinly sliced
¼ cup (60 ml) very thinly sliced red onion
2 tbsp (30 ml) finely chopped flat leaf parsley leaves
2 cups (500 ml) hearty mixed fall greens, such as kale, chard and chicory, torn into small pieces
ƒ cup (75 ml) whole or halved toasted hazelnuts
Instructions
- In a medium jar with a tight-fitting lid, combine finely chopped hazelnuts, fennel seeds, bourbon, vinegars, maple syrup, lemon juice and Dijon. Seal and shake well to mix. Add olive oil and salt and pepper to taste. Seal and shake until well combined. Taste, adjust seasoning if necessary and set aside.
- In a medium salad bowl, combine fennel, apple, red onion, parsley and greens. Drizzle with enough vinaigrette to coat and toss to combine. Season to taste with salt and pepper. Top with hazelnuts and serve with remaining vinaigrette on the side.
Drink Pairings
BEEF TENDERLOIN TOURNEDOS WITH WHISKY CREAM
Ingredients
Serves 4
1½ lbs (750 g) beef tenderloin, well-trimmed and cut into 4 equal pieces
3 tbsp (45 ml) Dijon mustard, divided
1 tsp (5 ml) sea salt, plus extra to taste
2 tsp (10 ml) coarsely ground black pepper, plus extra to taste
2 tbsp (30 ml) olive oil
6 tbsp (90 ml) unsalted butter, divided
1 small handful fresh rosemary, thyme and sage sprigs
4 medium garlic cloves, thickly sliced
3 tbsp (45 ml) minced shallot
2 tsp (10 ml) whole pink peppercorns
≈ cup (150 ml) Scotch whisky
½ cup (125 ml) whipping cream
2 to 3 tbsp (30 to 45 ml) fresh lemon juice, to taste
Instructions
- Rub beef with 1 tbsp (15 ml) Dijon and season with 1 tsp (5 ml) salt and 2 tsp (10 ml) pepper, coating all sides. Set aside at room temperature for 30 minutes.
- Preheat oven to 450 F (230 C).
- Heat a medium cast iron pan over medium-high until quite hot. Add olive oil and 2 tbsp (30 ml) butter. When butter is just sizzling, immediately add beef and sear on all sides, turning, about 3 minutes total. Scatter herbs and garlic into pan and transfer to oven. Roast for 10 to 12 minutes for medium rare. Remove from oven; allow beef to rest in pan for 5 minutes.
- Meanwhile, make the whisky cream. In a medium pan over medium-low heat, melt 2 tbsp (30 ml) butter, add shallot and pink peppercorns and sauté until softened, about 4 minutes. Pour in whisky, warm for 1 minute, then stir in cream and remaining 2 tbsp (30 ml) Dijon. Whisk and bring to a boil. Reduce heat and simmer for 4 to 5 minutes, or until sauce thickens. Season to taste with salt and black pepper and whisk in remaining 2 tbsp (30 ml) butter and lemon juice, to taste.
- To serve, spoon a generous pool of whisky cream into centre of 4 medium plates. Place beef tournedos on sauce and spoon a little sauce over top. Garnish with roasted herbs and garlic from pan and serve immediately with remaining whisky cream on the side.