Baked Goat's Cheese Dip
Ingredients
Serves 4
1 cup (250 ml) goat’s cheese
½ cup (125 ml) cream cheese
½ cup (125 ml) grated Parmesan
1 tbsp (15 ml) extra-virgin olive oil
1 garlic clove, minced
1 tsp (5 ml) Herbes de Provence
1 lemon, zest only
Instructions
- Preheat oven to 350 F (180 C).
- In a medium mixing bowl, add goat’s cheese, cream cheese and Parmesan. Using an electric mixer, mix ingredients until thoroughly combined. Place in small ovenproof dish or small cast iron skillet and bake for 15 to 20 minutes, or until browned and bubbling.
- In a small saucepan over medium heat, heat oil. Add garlic and herbs. Cook for 2 minutes. Remove from heat and add lemon zest.
- When ready to serve, drizzle a little extra oil over goat’s cheese.
- Serve with bread or crackers.
Drink Pairings
Polenta Crisps with Tomato Jam
Ingredients
Serves 6 to 10
3½ cups (875 ml) vegetable stock
1 cup (250 ml) polenta
1 cup (250 ml) grated Parmesan
2 tbsp (30 ml) extra-virgin olive oil
½ red onion, diced
1 cup (250 ml) cherry tomatoes, halved
3 tbsp (45 ml) balsamic vinegar
salt and pepper, to taste
Instructions
- In a saucepan over high heat, bring vegetable stock to a boil. Add polenta and stir rapidly with a whisk. Reduce heat to low and let simmer for 5 to 10 minutes, stirring occasionally. Add Parmesan and let cool for 2 minutes. Pour polenta into a parchment-lined 10-in x 10-in (25 cm x 25 cm) square baking pan. Place in refrigerator to set, minimum 4 hours (preferably overnight).
- To make Tomato Jam, in a medium-sized skillet over medium heat, heat olive oil. Sauté onion until translucent. Add tomatoes and balsamic vinegar. Reduce heat to low and simmer until soft. Remove from heat and let cool.
- Preheat oven to 425 F (220 C). Remove block of polenta from pan and cut into 3-in (8 cm) long rectangles. Spray a baking sheet and polenta with oil. Place polenta fries on pan and bake for 15 to 20 minutes, then flip, bake for another 15 minutes, or until golden brown.
- Using a blender, blend tomato mixture lightly, some lumps should remain. Season jam to taste with salt and pepper.
- Serve polenta warm with Tomato Jam on side.
Drink Pairings
Beef Empanadas
Ingredients
Serves 4 to 10
1 tbsp (15 ml) vegetable oil
½ yellow onion
1 lb (500 g) ground beef
1 package taco seasoning
2 tbsp (30 ml) all-purpose flour
2 x 9-in (23 cm) frozen pie shells
egg wash (1 egg yolk mixed with 1 tbsp (15 ml) milk)
salsa and sour cream, to serve (optional)
Instructions
- In a medium-sized skillet over medium heat, heat oil. Sauté onion until translucent. Add beef and taco seasoning. Cook meat thoroughly. Set aside to cool completely.
- Heat oven to 375 F (190 C).
- Dust a flat surface with flour. Place pie shells on surface. Using a 4-in (10 cm) round cookie cutter, cut 10 rounds. Roll out each round once or twice until dough is ⅛-in (0.25 cm) thick.
- Place some cooled beef mixture in centre of each round. Using a pastry brush, brush half of each round with egg wash. Fold round in half over filling to form a crescent. Take one corner of empanada and pinch hard until it forms an overlap. Fold overlap over remaining dough to form pleats until you have reached the end. Using a pastry brush, brush outside with egg wash.
- Bake on baking sheet for 15 to 20 minutes or until golden brown.
- Serve with salsa and sour cream.
Drink Pairings
Roasted Mushroom Salad
Ingredients
Serves 4
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
2 tbsp (30 ml) grainy mustard
1 tbsp (15 ml) finely diced shallots
salt and pepper, to taste
20 medium-size brown mushrooms, stems trimmed and cleaned
2 medium-size onions, peeled (leave stem intact) and cut each 6 wedges
4 cups (1 L) baby winter greens
½ bunch Italian parsley, leaves only
½ cup (125 ml) crumbled goat’s cheese
Instructions
- Preheat oven to 400 F (200 C).
- In a bowl, whisk olive oil, vinegar, mustard and shallots until combined. Season to taste with salt and pepper.
- Toss ⅓ cup (75 ml) of dressing with mushrooms and onions, then spread on a baking sheet. Roast for 15 to 20 minutes, or until mushrooms and onions are cooked through and slightly browned. Let cool slightly.
- Divide winter greens evenly between 4 plates. Place 5 mushrooms and 3 pieces of onion on each plate. Sprinkle parsley and goat’s cheese evenly between each plate and drizzle with remaining dressing.
Drink Pairings
Roasted Cabbage Salad
Ingredients
Serves 4
1 medium-sized head red cabbage, cut into 1-in (2.5 cm) slices (8 slices total)
1 tbsp (15 ml) extra-virgin olive oil
salt and pepper, to taste
1 tbsp (15 ml) crushed caraway seeds, divided
½ cup (125 ml) sour cream
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) horseradish
½ cup (125 ml) dry farro, cooked per package instructions
1 handful fresh dill, leaves picked into small pieces, for garnish
1 handful pea shoots, stems trimmed off, for garnish
Instructions
- Preheat oven to 400 F (200 C)
- Brush cabbage slices with olive oil and lay on a baking sheet. Season with salt, pepper and ½ tbsp (7 ml) caraway seeds. Roast for about 20 minutes, or until cabbage is cooked through and slightly crisp and browned on some edges.
- While cabbage is roasting, make dressing. Mix together sour cream, lemon juice, horseradish and remaining ½ tbsp (7 ml) caraway seeds. Season to taste with salt and pepper.
- Lay 2 slices of cabbage per plate, drizzle each serving with 2 tbsp (30 ml) dressing. Divide farro evenly between each serving and garnish with dill and pea shoots.
Drink Pairings
Winter Cobb Salad
Ingredients
Serves 4
1 small butternut squash, peeled, seeded, cut into 1-in (2.5 cm) chunks
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
¼ cup (60 ml) + 2 tbsp (30 ml) Stilton (or favourite blue cheese)
½ cup (125 ml) thick Greek-style yogurt
1 tsp (5 ml) lemon juice
1 tsp (5 ml) lemon zest
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
2 tsp (10 ml) salt
5 oz (140 g) container baby arugula
2 cups (500 ml) shredded roasted chicken
1 apple, cored, thinly sliced (a crisp variety is best)
2 medium-boiled eggs, shelled, cut into quarters
1 handful candied walnuts
4 strips bacon, crisply cooked and cut into 2 to 3 pieces each
2 tsp (10 ml) chopped chives, to garnish
Instructions
- Preheat oven to 375 F (190 C).
- Toss squash with olive oil, salt and pepper and roast on a parchment-lined baking sheet for 20 to 30 minutes, or until squash is tender and lightly browned. Once cooked, remove from oven and cool slightly.
- To make dressing, mix ¼ cup (60 ml) Stilton, yogurt, lemon juice, zest, onion and garlic powders and salt. Adjust seasoning to taste.
- To assemble, place arugula on a large platter. Arrange overtop, squash, chicken, apples, eggs, candied walnuts, bacon and remaining 2 tbsp (30 ml) Stilton. Sprinkle with 2 tsp (10 ml) chives. Serve dressing on side.
Drink Pairings
Mulled Wine Poached Pears
Ingredients
Serves 4
2 cups (500 ml) water
2 cups (500 ml) dry red wine
½ cup (125 ml) granulated sugar
2 star anise
1 cinnamon stick
3 cloves
2 strips orange peel
4 pears, ripe but firm
5 oz (140 g) dark chocolate, chopped
¾ cup (175 ml) mascarpone cheese
1 tbsp (15 ml) whipping cream
½ tsp (2.5 ml) vanilla extract
Instructions
- In a small or medium saucepan, stir together water, wine, sugar, star anise, cinnamon stick, cloves and orange peel. Warm mixture over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Bring mixture to a light simmer.
- Peel pears and, with a melon baller, remove core, working from bottom and carving into centre of pear.
- Place pears in simmering wine mixture. To keep pears submerged, place a piece of parchment paper over them, so that it touches poaching liquid. Poaching time will depend on their ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and, using a small knife, poke flesh. Pear is done when knife meets little resistance. If not yet done, return pears to sugar syrup and check every 3 to 5 minutes. Remove saucepan from heat, uncover and allow pears to cool to room temperature in poaching liquid. At this point, pears may be refrigerated in poaching liquid for up to 24 hours.
- Remove pears from poaching liquid and set aside. In a saucepan over medium-high heat, reduce poaching liquid until only 1 cup (250 ml) remains. Discard solids and whisk in chopped chocolate until melted and fully incorporated. Whisk in a splash of whipping cream if too thick to pour.
- In a medium bowl, whisk together mascarpone cheese, cream and vanilla extract until smooth and creamy.
- To serve, divide pears among serving plates. Drizzle with chocolate sauce and serve with a dollop of mascarpone cream.
Drink Pairings
Beer and Onion Soup
Ingredients
Serves 4
3 medium yellow onions
2 large Vidalia onions
2 tbsp (30 ml) unsalted butter
2 tsp (10 ml) grapeseed oil
1 cup (250 ml) Guinness beer
½ tsp (2.5 ml) dried thyme
1 tsp (5 ml) light brown sugar
½ tsp (2.5 ml) Worcestershire sauce
4 cups (1 L) no-salt-added beef broth
salt and pepper, to taste
8 slices wholegrain baguette
1½ cups (375 ml) grated old cheddar cheese
⅓ cup (75 ml) grated Parmesan
⅓ cup (75 ml) sour cream
fresh thyme leaves, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C).
- Slice all onions into about ¼-in (0.5 cm) thick rings. In a large, wide saucepan, melt butter and oil over medium heat. Cook onions, separating rings and stirring frequently, until they start to turn golden, about 10 minutes. Add beer, thyme, sugar and Worcestershire sauce; increase heat to medium-high and bring to boil, uncovered and stirring often until liquid is reduced by half, about 5 minutes. Stir in beef broth. Bring to a boil before reducing heat to a simmer. Cover and simmer for 5 to 10 minutes to develop flavours. Season to taste with salt and pepper.
- Place bread in a single layer on a baking sheet and toast lightly. Remove and increase oven temperature to 450 F (230 C).
- Meanwhile, in a small bowl, stir together cheddar, Parmesan and sour cream.
- Ladle soup into 6 heatproof soup bowls or individual casserole dishes, leaving about ½-in (1.25 cm) space from top of dish. Place soups on a baking tray.
- Spread cheese mixture over toasts and float 2 pieces on each bowl of soup. Bake until cheese is golden and soup bubbles, about 10 minutes. Garnish with a sprinkle of fresh thyme leaves and serve immediately.
Drink Pairings
Carrot Tart
Ingredients
Serves 8
14 oz (400 g) all-butter puff pastry
1 lb (500 g) multi-coloured carrots, scrubbed, sliced lengthwise in half
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) smoked paprika
1 tbsp (15 ml) clover honey
1 tbsp (15 ml) olive oil
salt and pepper, to taste
4 oz (125 g) ricotta cheese
2 oz (60 g) feta cheese
1 garlic clove, minced
2 tbsp (30 ml) toasted pine nuts, for garnish
chopped dill, mint and parsley, for garnish
Instructions
- Place oven racks in top and bottom third of oven. Preheat oven to 425 F (220 C).
- On a lightly floured surface, roll and trim puff pastry into an 8-in x 12-in (20 cm x 30 cm) rectangle. Using a paring knife, lightly score a border around perimeter of puff pastry about ¼-in (0.5 cm) away from edges. Place puff pastry on a parchment-lined baking sheet and prick pastry inside border using a fork to prevent puffing in centre. Bake on top rack until puff pastry is lightly golden, about 10 to 12 minutes. Remove from oven and let cool slightly.
- Meanwhile, toss carrots with cumin, coriander, paprika, honey and oil, season generously with salt and pepper and spread in a single layer on a baking sheet. Roast carrots on bottom rack, below puff pastry, until edges are golden and carrots are still tender-crisp, about 15 to 20 minutes.
- While puff pastry and carrots are baking, in a food processor fitted with steel blade attachment, blend together ricotta, feta and garlic until smooth. Season to taste with salt and pepper.
- Spread cheese mixture onto puff pastry up to border and arrange carrots in a single layer on top. Bake until carrots are tender and edges of cheese mixture are golden brown, about 15 to 20 minutes. Let tart sit at room temperature for 20 minutes once out of oven.
- Sprinkle with pine nuts and herbs before cutting and serving.
Drink Pairings
Three Cheese Fondue
Ingredients
Serves 8
1 tbsp (15 ml) grapeseed oil
2 shallots, finely chopped
1 garlic clove, minced
¾ cup (175 ml) dry white wine
1¼ cups (310 ml) whipping cream
8 oz (250 g) cream cheese
8 oz (250 g) grated Gruyère cheese
6 oz (180 g) grated Emmenthal cheese
1 pinch freshly grated nutmeg
1 pinch black pepper
bread, blanched vegetables, grapes, apples and pears, to serve
Instructions
- In a medium saucepan over medium-low heat, heat oil. Add shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add garlic and cook for 1 minute. Add wine and simmer until reduced to ½ cup (125 ml), 5 to 6 minutes.
- Stir in whipping cream, cream cheese, Gruyère and Emmenthal. Cook, stirring constantly with a wooden spoon (so cheese does not scorch), until cheese is melted and mixture is smooth. Increase heat to medium-high and cook, whisking constantly, until steaming and pourable, 3 to 4 minutes. Stir in nutmeg and pepper.
- Transfer mixture to a fondue pot and serve with desired accompaniments.