BACON, JALAPEÑO AND CORN FRITTERS
Ingredients
Serves 4
¾ cup (175 ml) flour, plus extra as needed
1 tsp (5 ml) paprika
1 tsp (5 ml) baking powder
1 tbsp (15 ml) olive oil
½ yellow onion, diced
3 corn cobs, kernels only, or 1.5 cups (375 ml) canned corn
1 cup (250 ml) cooked, chopped bacon (about 4 to 5 strips)
½ jalapeño, seeded and minced, or to taste
1 cup (250 ml) shredded cheddar cheese
2 eggs
1 cup (250 ml) milk
salt and pepper, to taste
¼ cup (60 ml) vegetable oil
4 poached eggs, to serve
1 avocado, sliced, to serve
½ cup (125 ml) chopped cilantro leaves, for garnish
Instructions
- In a large bowl, stir together flour, paprika and baking powder. Set aside.
- In a medium skillet over medium-high heat, heat olive oil. Add onion and sauté until soft and translucent, about 10 minutes. Add corn and cook for another 5 minutes. Set aside to cool.
- In a large bowl, mix together corn mixture, bacon, jalapeño and cheese. Beat eggs together with milk then add along with flour to corn mixture. Season with salt and pepper and stir to form a thick batter.
- In a large skillet over medium heat, heat vegetable oil. Spoon a small amount of batter into the hot oil. If batter holds together well, finish cooking fritter, then continue to next step. If it’s too thin to flip easily, add a little more flour to batter, 1 tbsp (15 ml) at a time, and continue testing small spoonfuls until batter reaches a thicker, more flippable consistency.
- Using a ½-cup (125 ml) measuring cup, scoop batter into skillet in batches of 2 or 3 fritters at a time. Gently press down batter with a wet spoon to form disks. Fry on each side for 3 to 5 minutes, or until golden brown and cooked through. Remove fritters to a paper towel-lined plate and repeat with remaining batter. If desired, place in oven at lowest setting, around 200 F (93 C), to keep warm.
- Serve with poached eggs and avocado slices, or desired toppings and garnish with cilantro.
Drink Pairings
ROOT VEGETABLE AND SAUSAGE STRATA
Ingredients
Serves 4
1 tbsp (15 ml) butter
½ leek, thinly sliced
2 spicy Italian sausages, casing removed
2 cups (500 ml) chopped chard, leaves only
1 cup (250 ml) cubed, roasted yam
1 cup (250 ml) cubed, roasted parsnip
1½ cups (375 ml) shredded Gruyère cheese
2 cups (500 ml) cubed sourdough, cut into 1-in (2.5 cm) cubes
8 large or 10 small eggs
1½ cups (375 ml) milk
½ cup (125 ml) whipping cream
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C).
- In a medium skillet over medium heat, melt butter. Add leek and sauté until tender, about 5 to 8 minutes. Remove from heat and transfer to a large bowl to cool. In the same skillet, cook sausage filling, using a wooden spoon to break it apart into small pieces as it cooks. Add chard and sauté until sausage is cooked through and chard has softened, about 10 minutes. Place mixture in bowl with leeks. Add yam, parsnip, Gruyère and sourdough cubes and mix to combine.
- In a separate bowl, whisk together eggs, milk and cream. Season with salt and pepper. Pour over bread mixture and stir to combine. Pour into a 9 x 11-in (23 x 28 cm) casserole and bake for 40 to 45 minutes, or until strata is cooked through and centre no longer jiggles. Let rest for 5 minutes, then serve.
Drink Pairings
STEAMED CHIVE BUNS SERVED WITH BRANDY CHILI OIL
Ingredients
Serves Makes 12 buns
1½ cups (375 ml) warm water
½ tbsp (7 ml) instant yeast
3 cups (750 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
4 tbsp (60 ml) vegetable oil, divided
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) + 1 tsp (5 ml) salt, divided
½ cup (125 ml) thinly sliced chives or green onions
BRANDY CHILI OIL:
½ cup (125 ml) finely chopped garlic
1 small shallot, finely chopped
¾ cup (175 ml) vegetable oil
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) brandy
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
½ cup (125 ml) chili flakes
1 tbsp (15 ml) sesame seeds
Instructions
- In large bowl, mix water and yeast and stir until dissolved. Add flour, sugar, 1 tbsp (15 ml) oil, baking powder and ½ tsp (2.5 ml) salt. Mix until combined, then knead until smooth and elastic, about 8 to 10 minutes. This can also be done in a mixer with a dough hook
- Place dough in a clean bowl and cover with a damp tea towel. Allow to rise at room temperature until doubled in size, about 2 hours; time will depend on temperature of room. Alternatively, allow to proof in refrigerator overnight.
- Divide dough into 12 pieces. On a lightly floured surface, roll each piece into a ball and cover with damp towel. Allow to rest for 10 minutes.
- Meanwhile, in a small bowl, mix together remaining 3 tbsp (45 ml) oil, remaining 1 tsp (5 ml) salt and chives or green onions. Set mixture aside. Prepare a saucepan with boiling water and steaming basket. Cut twelve 3-in (8 cm) square pieces of parchment paper.
- To shape buns, place a dough ball on lightly floured surface and roll into an oval, about ¼-in (0.5 cm) thick. Leaving 1 end uncut, cut ¼-in (0.5 cm) wide slits along the length of oval. Spread 1 tsp (5 ml) of oil and chive mixture over dough. To shape, pinch together dough on both ends and twist hands in opposite directions to roll up into a spiraled log, then gently roll up the log into a circle, tucking 1 end into centre to form a knot. Place knot on a piece of parchment in steamer. Once steamer is filled (try to leave 1-in (2.5 cm) between knots), cover with lid and allow knots to rise for 10 minutes. If you have several steamer baskets, continue shaping knots and allow to rise in baskets. If you only have 1 basket, shape them all and place on a baking sheet in refrigerator, then rise and steam in batches. Steam over high heat for 10 minutes. Remove steamer from heat and allow to sit for 5 minutes before opening. Serve warm. Buns can be reheated by steaming for 3 minutes over high heat. Serve with Brandy Chili Oil. Makes 12 buns
- BRANDY CHILI OIL: In a small saucepan, combine garlic, shallot and oil. In a small bowl, mix vinegar, soy sauce, brandy, salt and sugar and stir to dissolve. Add to saucepan and cook over medium heat, stirring occasionally. Oil will start bubbling and release a lot of steam. Continue cooking until garlic is light golden brown, bubbling has slowed and there is no longer any steam coming from saucepan.
- Remove from heat and stir in chili flakes and sesame seeds. Allow to cool, then transfer to a jar. Can be stored in refrigerator for up to 2 weeks. Makes 1 cup (250 ml)
Drink Pairings
CINNAMON LOAF SERVED WITH MULLED WINE PLUM JAM
Ingredients
Serves Makes 1 loaf
½ cup (125 ml) water
3 cups (750 ml) all-purpose flour, divided
1 cup (250 ml) homogenized milk
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) unsalted butter, melted
1 tsp (5 ml) salt, divided
2 ¼ tsp (11 ml) instant yeast
2 tbsp (30 ml) ground cinnamon
1 cup (250 ml) demerara or brown sugar
1 cup (250 ml) butter, softened
MULLED WINE PLUM JAM:
1 cup (250 ml) Malbec
1 cup (250 ml) granulated sugar
1 cinnamon stick
3 cloves
1 whole star anise
1 lb (500 g) red or blush plums, pitted and cut into quarters
1 pinch ground nutmeg
1 pinch black pepper
Instructions
- In a small saucepan, whisk together ½ cup (125 ml) water and 3 tbsp (45 ml) flour until smooth. Bring to a boil over medium heat, stirring constantly with a rubber spatula, and cook until mixture thickens into a slurry, about 5 to 8 minutes. Allow to cool.
- In bowl of stand mixer, combine milk, granulated sugar, butter, ½ tsp (2.5 ml) salt and yeast. Stir until yeast has dissolved. Add remaining flour and slurry, then mix with a dough hook until smooth and elastic, about 3 to 5 minutes. You can also do this by hand, though it will be more work, due to the slurry. If making by hand, knead for about 15 minutes.
- Transfer dough to a clean bowl and cover with a damp tea towel. Allow to rise at room temperature until doubled in size, about 2 hours, depending on temperature of room.
- To make cinnamon filling, mix remaining ½ tsp (2.5 ml) salt, cinnamon, demerara sugar and butter until thoroughly combined. Keep aside at room temperature until ready to use.
- Once dough has risen, roll out to a rectangle about ¼-in (0.5 cm) thick.
- Spread butter mixture over entire piece of dough. Tightly roll into a long log. Place log on a baking sheet and place in refrigerator or freezer for 5 to 10 minutes, to slightly chill dough and make it easier to handle.
- Meanwhile, grease a loaf pan (the 5 x 9-in (12 x 23 cm) size works well) and line with parchment paper.
- Remove log from refrigerator or freezer and lay on a cutting board. Cut almost completely in half lengthwise, but leaving 1 end uncut. Starting from uncut end, braid dough and pinch ends together. Place braid into prepared loaf pan, tucking ends underneath, if necessary. Cover with a damp tea towel and allow to rise for 1 hour, or until doubled in size. Meanwhile, preheat oven to 350 F (180 C).
- Once dough has risen, bake for 30 to 40 minutes, or until loaf has reached an internal temperature of 190 F (88 C). Remove from oven and allow to cool slightly. Once cool enough to handle, remove from pan to a wire rack. Allow to cool completely before slicing and serving with Mulled Wine Plum Jam. It is also nice toasted!
- MULLED WINE PLUM JAM: 1. In a medium saucepan, cook Malbec and sugar over medium heat until it reaches consistency of maple syrup. Tie cinnamon stick, cloves and star anise together in a piece of cheesecloth and add to saucepan. Add remaining ingredients and continue cooking until liquid coats back of a spoon. Remove cheesecloth with spices. 2. Allow mixture to cool, then transfer to a glass jar. Can be stored in refrigerator for up to 3 months. Makes 1 cup (250 ml)
Drink Pairings
FOCACCIA SERVED WITH MARSALA AND GRAPE AGRODOLCE WITH MASCARPONE
Ingredients
Serves
1 tsp (5 ml) instant yeast
1¼ cups (310 ml) + 1 tbsp (15 ml) water, divided
3 cups (750 ml) bread flour
3 tsp (15 ml) salt, divided
5 tbsp (75 ml) olive oil, divided
1 tbsp (15 ml) fresh rosemary leaves
¼ cup (60 ml) halved red grapes
1 cup (250 ml) mascarpone cheese
MARSALA GRAPE AGRODOLCE:
1 tbsp (15 ml) olive oil
1 medium shallot, finely diced
2 tsp (10 ml) salt
2 cups (500 ml) red grapes
½ cup (125 ml) honey
½ cup (125 ml) white wine vinegar
¼ cup (60 ml) Marsala
1 sprig fresh thyme
1 tsp (5 ml) fennel seeds
Instructions
- In a large bowl, dissolve yeast in 1¼ cups (310 ml) water. Add flour, 1 tsp (5 ml) salt and 1 tbsp (15 ml) olive oil. Stir to combine until no dry flour remains. It will be very sticky and wet. Cover bowl with a damp tea towel and allow to rest at room temperature for 30 minutes.
- With wet hands, grab 1 side of dough and fold it into middle of dough; repeat on remaining 3 sides. Cover and allow dough to rest for 30 minutes. Repeat folding of dough twice more. Then cover with plastic wrap and refrigerate overnight.
- The next day, grease a 10-in (25 cm) round cast iron pan with 2 tbsp (30 ml) olive oil. Pour dough into pan, cover with a damp tea towel or plastic wrap and allow to rest for 30 minutes. Gently stretch dough to fill pan. Cover and allow to rest for another 30 minutes. Meanwhile, preheat oven to 425 F (220 C).
- Arrange rosemary on top of dough, then gently press grapes into dough. Mix remaining 2 tsp (10 ml) salt with remaining 2 tbsp (30 ml) olive oil and remaining 1 tbsp (15 ml) water. Sprinkle mixture over dough, then press fingers into dough, all the way to bottom of pan. Repeat to poke holes all over dough. This will form the dimples of the focaccia. Bake for 25 to 30 minutes, or until golden brown. Remove from pan and cool completely on wire rack before serving. Place mascarpone in a shallow bowl. Spread around with back of a spoon and top with ¼ cup (60 ml) of Marsala Grape Agrodolce.
- MARSALA GRAPE AGRODOLCE: In a small saucepan, heat oil over medium heat, add shallot and salt and cook until shallot is translucent, about 5 minutes. Add remaining ingredients and cook until liquid reaches consistency of thin maple syrup, about 25 to 35 minutes, depending on stove. Watch closely near end to ensure it does not burn. Allow to cool, remove thyme sprig and transfer to glass jar. Can be stored in refrigerator for up to 1 month. Makes 1 cup (250 ml)
Drink Pairings
GRUYÈRE BUNS SERVED WITH ONION CONFIT
Ingredients
Serves Makes 12 buns
½ cups (375 ml) water
1 tsp (5 ml) instant yeast
1 tsp (5 ml) sugar
2 tsp (10 ml) salt
4 ¾ cups (1.175 L) bread flour
2½ cups (625 ml) shredded Gruyère cheese
1 tsp (5 ml) fresh thyme leaves, picked off stem and rubbed between fingers
1 tsp (5 ml) black pepper
ONION CONFIT B:
4 large onions, thinly sliced
½ cup (125 ml) butter
½ cup (125 ml) olive oil
2 tsp (10 ml) salt
1 tsp (5 ml) black pepper
¼ cup (60 ml) white wine
¼ cup (60 ml) beef stock
3 sprigs fresh thyme
1 bay leaf
Instructions
- In a large bowl, mix together water and yeast. Stir until yeast has dissolved.
- Add sugar, salt and flour to yeast mixture and stir until combined. Turn dough out onto countertop and knead until smooth and elastic, about 10 to 15 minutes. This can also be done in a mixer with a dough hook.
- Place dough in a clean bowl and cover with plastic wrap. Let proof in refrigerator overnight.
- The next day, divide dough into 12 pieces and roll each into a ball. Allow to rest on counter for 20 minutes. Meanwhile, mix together cheese, thyme and pepper. Set aside
- To shape buns, take a piece of dough and flatten with your hand. Take 2 tbsp (30 ml) cheese and place in middle of piece of dough. Bring edges of dough together over cheese and pinch it shut. Place bun on a parchment-lined baking sheet, pinched side down. Continue with remaining dough. Cover with a damp tea towel and allow to rise at room temperature for 1 hour, or until doubled in size.
- Meanwhile, preheat oven to 400 F (200 C). With clean scissors, cut an “X” on top of each bun. Bake for 20 to 25 minutes, or until golden brown. Serve warm, with Onion Confit.
- ONION CONFIT B: In a medium saucepan over high heat, combine all ingredients and heat until onions have softened slightly, about 5 minutes. Turn down heat to low and cook, stirring occasionally, until onions are very soft and entire mixture has browned, about 30 to 45 minutes. Remove thyme and bay leaf. Pour into a jar (fat will float to top and act as a seal). You can let confit sit overnight before serving to develop flavour, if desired. Will keep for up to 1 month in refrigerator. Makes 1 cup (250 ml)
Drink Pairings
INDIVIDUAL FALL QUICHES
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil
2 cups (500 ml) diced butternut squash, cut into ½-in (1.25 cm) cubes
2 medium shallots, chopped
½ tsp (2.5 ml) each salt and pepper, plus extra to taste
1 small head radicchio, sliced into thick ribbons
6 large eggs
1 cup (250 ml) whipping cream
1 tbsp (15 ml) chopped fresh rosemary leaves
1 lb (500 g) frozen puff pastry sheets, thawed overnight in refrigerator
4 oz (125 g) feta cheese, crumbled
Instructions
- Preheat oven to 350 F (180 C).
- In a large frying pan over medium heat, heat oil. Add squash, shallots and a good pinch each of salt and pepper. Cook, stirring occasionally, until squash is tender and shallots start to caramelize, about 10 minutes. Stir in radicchio until it begins to wilt, about 2 minutes. Remove from heat and set aside.
- In a medium bowl, beat together eggs, cream, rosemary and about ½ tsp (2.5 ml) each salt and pepper.
- Unfold puff pastry and place on a clean, lightly floured surface. Smooth out any creases in pastry with finger and roll out until ¼-in (0.5 cm) thick. Cut into 4 equal squares and carefully line 4 large ramekins or 4 small cast iron skillets with pastry. Some dough will hang over edges. Divide squash mixture and egg mixture between pastry shells. Place quiches on a rimmed baking tray, sprinkle each with feta and bake until golden and puffy, about 30 minutes. Serve immediately.
Drink Pairings
CHORIZO MUSSELS
Ingredients
Serves 2
1 tbsp (15 ml) grapeseed oil
8 oz (250 g) fresh chorizo sausage
2 shallots, thinly sliced
2 garlic cloves, minced
1 tsp (5 ml) ground cumin
1 x 12 oz (355 ml) pilsner beer
2 tbsp (30 ml) unsalted butter
2 lbs (1 kg) mussels, scrubbed and debearded
kosher salt, to taste (optional)
¼ cup (60 ml) coarsely chopped flat leaf parsley leaves
1 green onion, trimmed and thinly sliced
toasted baguette slices, to serve
hot sauce, to serve (optional)
Instructions
- Heat oil in a Dutch oven or large, heavy-bottomed stock pot over medium heat. Add chorizo and cook, turning occasionally, until cooked throughout, about 8 minutes. Remove from Dutch oven and slice into thin rounds. Do not clean Dutch oven. Set chorizo aside.
- Set Dutch oven back over medium heat and add shallots, garlic and cumin. Cook until shallots have softened, about 10 minutes. Add beer and butter, increase heat to medium-high and bring to a boil. Cook for 1 minute to slightly reduce liquid. Add mussels, cover and cook until mussels open, about 5 to 8 minutes. Discard any mussels that do not open. Stir in cooked chorizo rounds. Season to taste with salt, if desired.
- Spoon mussels into bowls. Ladle brothy chorizo mixture over top. Top with parsley and green onions. Serve hot with slices of toasted baguette and hot sauce, if desired.
Drink Pairings
Escape de Uva
Ingredients
Serves 1
10 to 15 red grapes, plus extra for garnish
4 to 5 mint leaves, plus extra for garnish
1 oz (30 ml) Flor De Caña 5-Year-Old Rum
¾ oz (22 ml) Martini Bianco
1 oz (30 ml) lemon juice
1½ oz (45 ml) La Marca Prosecco
lemon zest, to serve
Instructions
- In a cocktail shaker, muddle grapes and mint.
- Add remaining ingredients, except Prosecco.
- Add ice, shake vigorously, then fine strain into a glass, leaving no mint or grapes in drink.
- Top with Prosecco, then garnish with a mint sprig and a couple of grapes on a cocktail pick.
- Express oil from a zest of lemon and serve.
Drink Pairings
Buttermilk Panna Cotta with Summer Fruit
Ingredients
Serves 8
¼ cup (60 ml) water
2 tsp (10 ml) unflavoured gelatin
½ vanilla bean, halved lengthwise (or use 1 tsp (5 ml) pure vanilla extract)
2 cups (500 ml) whipping cream
1 pinch fine sea salt
½ cup (125 ml) granulated sugar
1½ cups (375 ml) buttermilk
MACERATED SUMMER FRUIT:
½ cup (125 ml) water
¼ cup (60 ml) granulated sugar
1 strip of lemon peel
8 small apricots, halved and pitted, or peeled, sliced peaches
½ cup (125 ml) fresh blueberries
½ cup (125 ml) fresh blackberries
1 cup (250 ml) fresh raspberries
Instructions
- In a small saucepan, combine water and gelatin. Stir to combine and allow to sit for 2 minutes for gelatin to bloom. Heat mixture over low heat until gelatin has just dissolved, about 2 minutes, then remove from heat.
- Meanwhile, in a large saucepan, combine vanilla, cream, salt, sugar and buttermilk. Bring just to a boil over moderately high heat, whisking occasionally. As soon as it comes to a boil, remove from heat and immediately whisk in gelatin mixture. Strain through a fine mesh sieve, then divide cream mixture between eight ½-cup (125 ml) glasses. Cover and chill for at least 4 hours, or overnight.
- To serve, divide fruit and syrup between chilled glasses and serve immediately.
- For the macerated summer fruit, in a medium saucepan, combine water, sugar and lemon peel. Bring to a boil over medium-high heat and cook until syrup has reduced to about 3 tbsp (45 ml). Lower heat to minimum, add apricots or peaches and swirl to coat. Cook for 3 minutes then add berries. Cook for 1 more minute, swirling berries in the syrup. Remove lemon peel. Allow to cool. Will keep refrigerated for up to 3 days.