GINGERSNAP PARFAITS
Ingredients
Serves 6 to 8
2 cups (500 ml) crumbled gingersnap cookies
3 tbsp (45 ml) Kahlúa
4 cups (1 L) whipping cream
2 tbsp (30 ml) sugar
1 tbsp (15 ml) vanilla extract
¼ cup (60 ml) espresso
1 package instant chocolate pudding
1 cup (250 ml) milk
1 cup (250 ml) cold coffee
1 tsp (5 ml) cocoa powder, for garnish
candied ginger, for garnish
Instructions
- Place 1 tbsp (15 ml) gingersnap crumbs in each of 6 to 8 tall parfait glasses. Pour 1 tsp (5 ml) Kahlúa over crumbs and set aside.
- In a non-reactive mixing bowl, add whipping cream, sugar, vanilla and espresso. With an electric mixer, whip until stiff peaks form. Place in a large piping bag and set in refrigerator.
- In a large mixing bowl, whisk together instant pudding mix, milk and coffee. Place into a piping bag and set in refrigerator for 10 minutes.
- Pipe mixtures into each glass, alternating layers of pudding, cookie crumbs and whipped cream, finishing with a whipped cream layer. Garnish with a dusting of cocoa powder and a piece of candied ginger and refrigerate until ready to serve.
Drink Pairings
SOURDOUGH STUFFING
Ingredients
Serves 8
1 loaf of sourdough, roughly 8 cups (2 L), cubed
2 tbsp (30 ml) extra-virgin olive oil, divided
1 yellow onion, diced
4 garlic cloves, minced
4 sprigs thyme
3 chorizo sausages, casings removed
2 eggs
1 cup (250 ml) milk
½ cup (125 ml) chicken stock
salt and pepper, to taste
½ red onion, sliced vertically into thin wedges
1 tbsp (15 ml) balsamic vinegar
Instructions
- Preheat oven to 350 (180 C).
- In a large mixing bowl, place cubed sourdough bread.
- In a medium skillet over medium heat, heat 1 tbsp (15 ml) oil. Add diced onion, garlic and thyme, and sauté until translucent. Add chorizo, using a spatula to break up sausage as it cooks. Remove from heat and add to bread.
- In a separate mixing bowl, beat together eggs, milk and chicken stock. Season with salt and pepper. Pour over bread and place in a 9-in x 9-in (23 cm x 23 cm) casserole dish.
- In same skillet, over medium heat, heat oil. Add slices of red onion and balsamic vinegar. Cook until tender, then scatter over stuffing. Bake for 30 to 40 minutes, until golden and crispy on top.
Drink Pairings
HASSELBACK SWEET POTATOES
Ingredients
Serves 8
8 small sweet potatoes
4 tbsp (60 ml) butter
2 tbsp (30 ml) maple syrup
¼ cup (60 ml) chopped pecans
½ cup (125 ml) feta
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Peel and rinse sweet potatoes. Cut ¼-in (0.5 cm) parallel slices along potato, leaving bottom intact, so potato stays connected. Bake on a parchment-lined baking sheet for 30 minutes or until fork-tender (time may vary based on size of potato).
- In a medium skillet, melt butter. Add maple syrup and pecans. Cook for 5 minutes then remove from heat. Top each potato with crumbled feta and spoon maple butter over top. Serve warm.
Drink Pairings
BRUSSELS SPROUTS SALAD
Ingredients
Serves 6 to 8
6 cups (1.5 L) halved Brussels sprouts
1 cup (250 ml) slivered almonds, toasted
½ cup (125 ml) chopped apricots
1 tbsp (15 ml) mustard seeds
1 tbsp (15 ml) mustard
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
½ tsp (2.5 ml) honey
salt and pepper, to taste
½ lemon, to serve
Instructions
- Using a mandoline, shave Brussels sprouts into thin, slaw-like pieces. Place the shredded Brussels sprouts in a large salad bowl. Add almonds and apricots.
- Place the remaining ingredients in a resealable jar and shake to combine. Dress salad and refrigerate for 30 minutes before serving. Squeeze lemon just before serving and season with salt and pepper.
Drink Pairings
TURKEY TWO-WAYS SERVED WITH ROASTED GARLIC GRAVY
Ingredients
Serves 8
10 to 12 lb (4.5 to 5.5 kg) whole turkey, butchered1 (2 legs, 2 wings, 2 breasts)
2 tbsp (30 ml) salt
1½ tsp (7 ml) dried poultry seasoning
½ tsp (2.5 ml) pepper
2 tbsp (30 ml) grapeseed oil
2 tbsp (30 ml ) + 1 tbsp (15 ml) flour, divided
salt and pepper, to taste
½ yellow onion, diced
1 carrot, diced
1 celery stalk, diced
3 cups (750 ml) chicken stock
6 sprigs thyme, divided
6 sage leaves, divided
2 sprigs rosemary, divided
1 garlic head, halved
2 tbsp (30 ml) + 2 tbsp (30 ml) butter, softened
Instructions
- On 2 separate parchment-lined baking sheets, lay out all turkey meat, breasts on 1 sheet, legs and wings on the other.
- In a small bowl, mix together salt, poultry seasoning and pepper. Rub over each piece of turkey. Loosely cover in plastic wrap and refrigerate for up to 6 hours.
- Preheat oven to 350 F (180 C).
- Rinse all salt from turkey parts and pat dry. In a large Dutch oven, over medium heat, heat oil. Dust turkey legs and wings with 2 tbsp (30 ml) flour and season with salt and pepper. Sear each piece in oil until golden brown, about 5 minutes each side. Remove from Dutch oven and set aside.
- In same pot, sauté onion, carrot and celery until soft. Reduce heat to low and add chicken stock. Reduce for about 10 minutes and return turkey legs and wings to pot. Add 3 sprigs of thyme, 3 sage leaves, 1 sprig rosemary and garlic halves. Put lid on Dutch oven and return to oven for 90 minutes. Remove from oven and let rest, covered, while continuing preparation.
- In a small mixing bowl, place 2 tbsp (30 ml) butter. Finely chop remaining herbs and mix with butter. Divide mixture in half and rub over each piece of turkey breast. Bake for 30 to 45 minutes at 350 F (180 C) until internal temperature reads 165 F (75 C) on a meat thermometer. Remove and let rest for 10 minutes before slicing.
- Arrange roasted and braised turkey pieces on a serving platter. Remove garlic from Dutch oven and set aside. Strain braising liquid and discard solids. Set liquid aside
- To make Roasted Garlic Gravy, in a medium saucepan over medium heat, melt remaining butter. Add 1 tbsp (15 ml) flour and whisk for a minute. Add braising liquid ½ cup (125 ml) at a time, whisking constantly. Remove garlic cloves from head and whisk into gravy. Once you have achieved preferred gravy consistency, remove from heat and serve alongside turkey.
Drink Pairings
SERRANO-TOPPED SCALLOPS WITH GREMOLATA BREAD CRUMBS
Ingredients
Serves 24
3 tbsp (45 ml) extra-virgin olive oil
2 garlic cloves, finely minced
¼ cup (60 ml) panko crumbs
3 tbsp (45 ml) finely chopped Italian parsley
½ cup (125 ml) aioli (garlic mayonnaise)
2 tbsp (30 ml) canned or jarred puréed roasted tomatoes
24 large scallops, thoroughly patted dry
3 tbsp (45 ml) vegetable oil
salt and pepper, to taste
1 package sliced serrano ham, or 24 thin slices from deli
Instructions
- In a frying pan over medium heat, heat olive oil. Add garlic and let cook just until fragrant, about 30 seconds. Add panko and mix thoroughly. Continue cooking, stirring constantly, until panko is golden brown and evenly toasted. Season lightly with salt and pepper. Transfer to a bowl and let cool. Once cool, add parsley and mix until combined.
- Mix aioli and puréed tomatoes, and season lightly with salt and pepper. Set aside.
- Toss scallops with 1 tsp (5 ml) vegetable oil and season lightly with salt and pepper.
- Heat a frying pan over medium-high heat and add half the remaining vegetable oil. Add half the scallops and sear for 2 minutes on each side, or just until they are cooked through. Wipe out pan and cook remaining scallops in remaining oil.
- To assemble, place 1 tsp (5 ml) tomato aioli on each scallop. Top with a piece of serrano ham and sprinkle with panko mixture.
Drink Pairings
CRANBERRY AND BRIE SNOWFLAKE
Ingredients
Serves 10 to12
1 cup (250 ml) white sugar, divided
¼ cup (60 ml) water
½ cup (125 ml) fresh cranberries, thoroughly dried
1 package frozen puff pastry sheets, about 1 lb (500 g), defrosted in refrigerator overnight
1 x 8 oz (226 g) wheel of brie
1 tsp (5 ml) extra-virgin olive oil
1 cup (250 ml) whole cranberry sauce
1 egg
1 tbsp (15 ml) whipping cream
1 tsp (5 ml) sea salt
1 bunch fresh rosemary
Instructions
- In a small saucepan over medium heat, add ½ cup (125 ml) sugar and the water. Let sugar dissolve, then stir. Bring to a boil then turn off heat.
- Toss cranberries in sugar syrup, then transfer to a wire cooling rack placed over a sheet pan. Let cranberries dry for 1 hour, then toss cranberries in remaining sugar.
- Preheat oven to 375 F (190 C).
- Lay out 2 sheets of puff pastry. Using a dinner plate as a guide, cut pastry into a circle. Now cut a smaller circle out of middle of each pastry circle, using the wheel of brie as a guide. Discard inner circle of pastry. You should now have a thick ring of pastry.
- Lay 1 pastry ring on a parchmentlined baking tray and place brie in hole in middle. Score brie and brush with olive oil. Spread cranberry sauce on pastry.
- Lay remaining pastry ring on top of cranberry sauce. Using a paring knife, cut a line in pastry from brie to edge of ring. Repeat around entire pastry ring, spacing about 1-in (2.5 cm) apart.
- Take 2 pieces of cut pastry and twist them towards each other, then secure them together at end. Repeat with remaining cuts on ring; it will now look like a snowflake!
- In a small bowl, mix together egg, whipping cream and salt to make an egg wash. Brush egg wash on pastry. Bake snowflake for 20 to 25 minutes, or until pastry is golden brown and cooked through.
- Garnish with sugared cranberries and rosemary. Serve warm.
Drink Pairings
JAMMY SOY EGGS
Ingredients
Serves 24
12 medium organic eggs, divided
1 cup (250 ml) soy sauce
1 cup (250 ml) water
½ cup (125 ml) sugar
1 package dashi powder
½ cup (125 ml) Sriracha mayonnaise [Mix ½ cup (125 ml) mayonnaise with 1 to 2 tbsp (15 to 30 ml) Sriracha.]
¼ cup (60 ml) crispy shallots or onions (Available at Asian grocery stores)
6 green onions, green parts only, julienned and placed in ice water
¼ cup (60 ml) jarred pickled chili peppers, thinly sliced, or to taste
Instructions
- Bring a medium-sized pot of water to a rolling boil.
- Carefully place 6 eggs in water and cook at a gentle boil for 6½ minutes. Remove eggs and immediately place in a bowl of ice water. Let chill until cold, then crack and shell them. Repeat with remaining eggs.
- In a small bowl, mix soy sauce, water, sugar and dashi powder. Place eggs in soy mixture overnight, for no longer than 12 hours.
- Slice each egg in half. Drizzle eggs with Sriracha mayonnaise and top with shallots, green onion and chilies.
Drink Pairings
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.