WHITE CHOCOLATE AND STRAWBERRY CUPCAKES WITH AQUAFABA BUTTERCREAM
Ingredients
Serves 12 cupcakes
Aquafaba Buttercream, recipe follows
1 cup (250 ml) red wine
¼ cup + ½ cup (60 ml + 125 ml) granulated sugar, divided
1½ cups (375 ml) trimmed and roughly chopped strawberries, plus extra halves for garnish
1½ tbsp (22 ml) cornstarch
1½ tbsp (22 ml) water
1½ cups (375 ml) white chocolate chips
¼ cup (60 ml) coconut oil
1 x 19 oz (540 g) can chickpeas, drained, rinsed (reserve liquid for aquafaba buttercream)
4 large eggs
1½ tsp (7.5 ml) baking powder
1 tsp (5 ml) vanilla extract
AQUAFABA BUTTERCREAM:
1½ cups (375 ml) aquafaba (liquid from canned chickpeas)
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) cream of tartar
1½ cups (375 ml) icing sugar
2½ cups (625 ml) unsalted butter, at room temperature
2 tsp (10 ml) vanilla extract
Instructions
- Begin by doing step 1 only of Aquafaba Buttercream (recipe follows). Then continue to step 2 below.
- In a small saucepan over medium-high heat, stir together red wine, ¼ cup (60 ml) sugar and strawberries. Once mixture reaches a boil, reduce heat to mediumlow and let simmer until lightly syrupy and fruit is very soft, about 20 minutes. In a small bowl, whisk together cornstarch and water before stirring into strawberry mixture. Let simmer for another 2 minutes before removing from heat and allowing to cool to room temperature. Red wine strawberry compote will keep refrigerated in an airtight container for 1 week.
- Preheat oven to 350 F (180 C). Line a 12-cup muffin tin with paper liners and set aside.
- In a heatproof bowl over a pot of simmering water, melt together white chocolate and coconut oil. Use a rubber spatula to stir and scrape down sides of bowl frequently. Make sure water does not touch bowl directly or chocolate mixture may scorch. Remove bowl from pot and set aside.
- In a blender, combine chickpeas, eggs, remaining ½ cup (125 ml) sugar, baking powder and vanilla extract until smooth. May need to scrape down blender with a rubber spatula a couple of times. Add chocolate mixture and blend again until completely incorporated. Divide batter evenly among lined muffin cups. Bake until a wooden skewer inserted in centre of several cupcakes comes out clean, about 20 to 25 minutes. Allow to cool in tin for 10 minutes before transferring cooked cupcakes to a wire rack to cool completely.
- To serve, working with 1 cupcake at a time, insert a paring knife into top at roughly a 45-degree angle. Cut a cone shape out of cupcake by keeping tip of knife inside centre while rotating and cutting around the top in a circle. The resulting hole should be about 1-in (2.5 cm) wide and 1-in (2.5 cm) deep. Cut bottom ⅔ off the resulting cone and discard. Set aside the top flat part to plug hole later. Fill hole no more then half full with red wine strawberry compote before covering with reserved top of cone. Repeat with all cupcakes.
- Continue to step 2 of Aquafaba Buttercream. Then, to serve, transfer icing to a piping bag fitted with a star tip before piping over top of each cupcake. Decorate as desired, garnish with strawberry halves and serve immediately.
- To make AQUAFABA BUTTERCREAM: In a small saucepan over medium-high heat, add aquafaba. Bring to a boil and reduce to 1 cup (250 ml). Transfer to a bowl, stir in granulated sugar and refrigerate overnight.
- In the bowl of a stand mixer fitted with a whisk attachment, add chilled aquafaba mixture and cream of tartar. Whip at high speed until stiff peaks form, about 10 minutes. Add icing sugar, 1 heaping tablespoon at a time, whipping mixture well between each addition.
- Add butter, a couple of tablespoons at a time, whipping mixture each time until butter is fully incorporated before adding more. Once all butter has been added, mixture will look split and curdled. Don’t worry, keep whipping on high, allow mixture to emulsify. This may take up to 10 minutes. Add vanilla extract and whip buttercream once more to ensure everything is well combined and smooth. Use right away, as desired. Makes about 4 cups (1 L) buttercream
Drink Pairings
HASSELBACK POTATOES
Ingredients
Serves 2
2 small Yukon Gold potatoes, washed and scrubbed
¼ cup (60 ml) butter, melted, divided
2 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
¼ cup (60 ml) cheddar, grated
3 strips thick-cut bacon, cooked, patted dry and coarsely chopped
1 tbsp (15 ml) chives, finely chopped, for garnish
1 tbsp (15 ml) sour cream, for garnish
Instructions
- Preheat oven to 375 F (180 C).
- Cut slits into potatoes ¼-in (0.5 cm) apart, careful not to cut all the way through. Place potatoes on a baking sheet and brush with half the melted butter, making sure to get butter between slices. Season with salt and pepper. Bake in oven for 30 minutes. Remove from oven and slightly pull apart slices if they are sticking together. Brush with remaining butter. Bake for another 30 minutes, until potatoes are golden brown and cooked through.
- Sprinkle cheese and bacon over potatoes then return to oven for another 5 minutes, until cheese has melted. Plate potatoes and garnish with sour cream and chives.
Drink Pairings
STEAKHOUSE HASH BROWN
Ingredients
Serves 2
4 medium white potatoes, peeled and grated, soaked in cold water for 10 minutes
¼ cup (60 ml) butter, melted, divided
1 tbsp (15 ml) sea salt
3 tbsp (45 ml) sour cream, to garnish
1 tbsp (15 ml) chives, to garnish
Instructions
- Rinse grated soaked potatoes until water runs clear. Drain and squeeze out all water in a dish towel until completely dry. Mix with 2 tbsp (30 ml) of melted butter and sea salt.
- In a 6-in (15 cm) non-stick frying pan over medium heat, add 1 tbsp (15 ml) melted butter. Add potatoes, pressing down to form a cake. Cook for 5 to 8 minutes, or until golden brown on bottom. Place a plate on top of pan and flip upside down so hash brown flips onto plate. Place pan back onto heat and add remaining butter. Gently slide hash brown back into pan and continue cooking until other side is crisp and golden brown and potatoes are cooked through. Place on a serving plate and garnish with sour cream and chives.
Drink Pairings
GLAZED CARROTS
Ingredients
Serves 2
1 bunch small carrots, scrubbed and greens trimmed,
keeping ¼-in (0.5 cm) of stalk
2 tbsp (30 ml) butter
½ shallot, finely chopped
2 tsp (10 ml) honey
1 cup (250 ml) chicken stock
2 tsp (10 ml) salt
Instructions
- In a medium to large frying pan (just big enough to fit carrots), add all ingredients. Add just enough water to cover carrots (this might not be needed if stock covers carrots completely). Bring liquid to a boil, then reduce heat to medium. Continue cooking until carrots are tender and liquid has reduced to a glaze.
- Shake pan when liquid is almost reduced, to cover carrots with glaze. If carrots are cooked and there is still a lot of liquid, remove carrots and increase heat to reduce liquid. Return carrots once liquid has reduced. Place glazed carrots onto serving plate and serve warm.
Drink Pairings
CREAMED SPINACH
Ingredients
Serves 2
1 bunch spinach, stems removed
½ shallot, finely chopped
½ garlic clove, finely chopped
2 tsp (10 ml) butter
1 tsp (5 ml) all-purpose flour
½ cup (125 ml) homogenized milk
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
1 pinch freshly grated nutmeg
Instructions
- Blanch spinach in boiling water for 1 minute then immediately transfer to ice water bath and stir until spinach is cold. Drain and squeeze remaining water from spinach. Set aside.
- In a small pot over low heat, sweat shallot and garlic in butter. Add flour and stir until no lumps remain. Whisk in milk and continue whisking until no lumps remain. Season with salt, pepper and nutmeg. Cook sauce, stirring occasionally, until it has thickened. Add spinach and stir to combine. Season to taste and serve warm.
Drink Pairings
PORTERHOUSE STEAK WITH CREAMY MUSHROOM SAUCE
Ingredients
Serves 2
2 Porterhouse steaks (depending on size, 1 steak may be big enough for 2 servings) at room temperature
2 tbsp (30 ml) grapeseed oil, divided
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
Creamy Mushroom Sauce, to serve, recipe follows
CREAMY MUSHROOM SAUCE:
1 shallot, finely chopped
1 garlic clove, finely sliced
3 tbsp (45 ml) butter, chilled
1 cup (250 ml) cremini mushrooms, thickly sliced
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
3 tbsp (45 ml) white wine
½ cup (125 ml) whipping cream
1 sprig thyme
1 sprig rosemary
Instructions
- Preheat grill to high and rub with half the oil.
- Pat steaks dry then coat steaks with remaining oil and season with salt and pepper. Reduce grill heat to mediumhigh and grill steaks for 4 to 5 minutes per side for medium-rare doneness. Continue grilling to desired doneness. Let steaks rest for 5 minutes before serving with Creamy Mushroom Sauce and desired sides.
- To make CREAMY MUSHROOM SAUCE: In a small pan over medium heat, sweat shallot and garlic in butter. Add mushrooms and season with salt and pepper. Cook until mushrooms are cooked through and lightly browned. Add white wine and cook until liquid is almost gone. Add cream, thyme and rosemary, cook until cream has reduced by ¾ and has thickened to a sauce consistency. Remove thyme and rosemary, season to taste and serve warm.
Drink Pairings
FILET MIGNON WITH STILTON SAUCE
Ingredients
Serves 2
2 x 5 oz (140 g) filet mignon steaks, at room temperature
1 tbsp (15 ml) grapeseed oil, divided
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
2 tbsp (30 ml) butter
1 garlic clove, crushed
1 sprig thyme
Stilton Sauce, to serve, recipe follows
STILTON SAUCE:
½ shallot, finely chopped
1 sprig thyme
1 tbsp (15 ml), butter
2 tbsp (30 ml) whipping cream
4 oz (113 g) Stilton cheese, crumbled
Instructions
- Coat steaks in half of the oil and season with salt and pepper. In a cast iron frying pan on medium-high heat, sear steaks until browned on 1 side, about 3 minutes, flip and sear other side.
- Add butter, garlic and thyme to pan. Tilt pan away from you and continuously spoon melted butter over steaks until they reach desired doneness (about 3 minutes for medium-rare). Let steaks rest for 3 to 4 minutes before serving. Plate and serve with Stilton Sauce and desired sides.
- To make STILTON SAUCE: In frying pan over medium heat, sweat shallot and thyme in butter. Once shallots are soft add cream and reduce until thick. Remove thyme and add Stilton, mix just until combined. While sauce is still hot, serve over steaks. Makes about ¾ cup (175 ml)
Drink Pairings
BONE-IN RIB-EYE WITH PEPPERCORN SAUCE
Ingredients
Serves 2
2 tbsp (30 ml) grapeseed oil, divided
2 bone-in rib-eye steaks (depending on size, 1 steak may be big enough for 2 servings), at room temperature
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
Peppercorn Sauce, to serve, recipe follows
PEPPERCORN SAUCE:
1 shallot, finely chopped
3 tbsp (45 ml) butter, chilled, divided
1 tbsp (15 ml) cognac
½ cup (125 ml) beef stock
1 sprig thyme
1 tbsp (15 ml) green peppercorns, roughly chopped
salt and pepper, to taste
Instructions
- Preheat grill to high and rub grill with half the oil.
- Pat steaks dry then coat with remaining oil and season with salt and pepper. Reduce grill heat to medium-high and grill steaks for 4 to 5 minutes per side for medium-rare doneness. Continue grilling to desired doneness. Let steaks rest for 5 minutes before serving with Peppercorn Sauce and desired sides.
- To make PEPPERCORN SAUCE: In a small pan over medium heat, sweat shallots in half the butter. Add cognac and cook until liquid has reduced completely. Add beef stock and thyme and cook until stock has reduced by half.
- Remove thyme and add remaining butter, stirring vigorously until butter has emulsified into sauce. Add peppercorns and season to taste. Serve warm.
Drink Pairings
STIR-FRIED BABY BOK CHOY WITH PRAWNS
Ingredients
Serves 6 to 8
2 tbsp (30 ml) light soy sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Chinese rice cooking wine or dry sherry
1 pinch white pepper
1 tsp (5 ml) cornstarch
2 tbsp (30 ml) vegetable oil, divided
½ lb (250 g) medium prawns, peeled and deveined
salt and pepper, to taste
1 tbsp (15 ml) finely chopped ginger
1 tsp (5 ml) minced garlic
1 lb (500 g) baby bok choy, rinsed and halved
3 to 4 dried Chinese mushrooms, rehydrated in warm water until soft, drained and cut into ¼-in (0.5 cm) slices
¼ cup (60 ml) chicken stock
Instructions
- In a bowl, mix together soy sauce, sugar, sesame oil, rice wine, white pepper and cornstarch. Set aside.
- Heat a wok over high heat. When hot, add 1 tbsp (15 ml) vegetable oil. Add prawns and stir-fry just until they become opaque. Season with salt and pepper. Remove from wok and set aside on warm plate.
- Return wok to high heat. Add remaining oil, ginger and garlic, Sauté for 10 seconds until fragrant. Add bok choy and mushrooms, stir-fry for 1 minute. Add chicken stock, stir-fry until vibrant and crisp. Add prawns and reserved sauce mixture. Stir-fry until sauce thickens and covers greens and prawns.
Drink Pairings
VEGETABLE FRIED RICE
Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil
1 tsp (5 ml) minced ginger
½ yellow onion, diced
1 stalk celery, cut into ¼-in (0.5 cm) dice
¼ cup (60 ml) diced red pepper, cut into ¼-in (0.5 cm) dice
½ cup (125 ml) green beans, trimmed, cut into ½-in (1.25 cm) pieces
½ cup (125 ml) Chinese broccoli (gai lan), cut into ½-in (1.25 cm) dice
2 to 3 dried Chinese mushrooms, rehydrated in warm water until soft, drained and cut into ¼-in (0.5 cm) dice
¼ cup (60 ml) sliced button mushrooms
¼ cup (60 ml) fresh or frozen peas
3 to 4 cups (750 ml to 1 L) cooked white rice, leftover day-old rice is best
1 cup (250 ml) bean sprouts
1 tbsp (15 ml) dark or mushroom soy sauce
1 tsp (5 ml) salt
1 tsp (5 ml) light soy sauce
¼ tsp (1 ml) ground white pepper
2 green onions, finely chopped
Instructions
- In a wok over medium-high heat, heat vegetable oil. When hot, add ginger, onion, celery, red pepper, green beans and Chinese broccoli. Stir-fry about 30 seconds. Add mushrooms and peas. Stirfry 30 seconds then add rice. Stir mixture together for 1 minute to heat up rice, scraping bottom of wok to prevent rice from sticking. Add bean sprouts, toss to mix.
- Add dark soy sauce, salt, light soy sauce and white pepper. Stir-fry 1 minute to mix thoroughly then add green onions. Transfer to serving platter or rice bowls.