ROASTED PORK SHOULDER SERVED WITH GRAVY
Ingredients
Serves 6 to 8
2 large carrots, scrubbed, cut into 2-in (5 cm) pieces
2 stalks celery, scrubbed, cut into 2-in (5 cm) pieces
2 medium onions, quartered
1 head garlic, top cut off
1 cup (250 ml) white wine
1 cup (250 ml) mayonnaise
½ cup (125 ml) grainy mustard
3 tbsp (45 ml) sea salt, divided
2 tbsp (30 ml) pepper, divided
4 garlic cloves, roughly chopped
1 tbsp (15 ml) each, chopped rosemary, sage and thyme
1 tbsp (15 ml) honey
1 tsp (5 ml) apple cider vinegar
5 lbs (2.27 kg) boneless pork shoulder roast (ask butcher to tie it)
2 cups (500 ml) chicken stock
3 tbsp (45 ml) all-purpose flour
3 tbsp (45 ml) water
3 tbsp (45 ml) butter
Instructions
- Preheat oven to 450 F (230 C).
- In bottom of a large roasting pan, add carrots, celery, onions, garlic and wine.
- To make crust mixture, in a small bowl combine mayonnaise, grainy mustard, 2 tbsp (30 ml) sea salt, 1 tbsp (15 ml) pepper, chopped garlic cloves, rosemary, sage, thyme, honey and apple cider vinegar.
- Sprinkle and rub remaining sea salt and pepper on pork roast, then rub crust mixture all over pork. Place pork on top of vegetables in roasting pan and roast in oven for 30 to 45 minutes, or until pork roast is golden brown. Reduce heat to 300 F (148 C) and roast for another 3 to 4 hours, or until internal temperature reaches 125 F (52 C). Remove roast from oven and move to a platter to rest for 20 minutes.
- While roast is resting, to make gravy, place roasting pan with vegetables on stove over medium heat. Add chicken stock and bring to a boil. Scrape bottom of pan with a rubber spatula to remove all browned bits. In a bowl, mix flour and water together, then whisk into pan. Let cook until thickened. Taste and adjust seasoning. Strain gravy through a fine mesh sieve, discard vegetables and keep warm in a pot over low heat. Whisk butter into gravy just before serving.
- Slice pork and place on a platter. Pour any drippings from roast into gravy pot and mix. Serve roast with gravy and other desired sides.
Drink Pairings
EGGNOG COOKIE TRUFFLES
Ingredients
Serves 25 truffles
10 oz (300 g) vanilla wafer cookies
½ tsp (2.5 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
⅓ cup (75 ml) eggnog
1 tbsp (15 ml) rum
10 oz (300 g) white chocolate, chips or candy melts
gold sprinkles, for garnish
Instructions
- In a food processor, pulse cookies until sandy and transfer to a large bowl. Add cinnamon, nutmeg, eggnog and rum and mix until well combined and mixture resembles cookie dough.
- Scoop 1 tbsp (15 ml) of mixture at a time and roll into balls. Place on a parchment-lined baking tray and refrigerate for at least 1 hour and up to overnight.
- Place white chocolate in a microwave-safe bowl and microwave in 30 second bursts, stirring after each burst until melted and smooth.
- Working with 1 cookie truffle ball at a time, use a fork to dip in white chocolate to coat completely. Tap off excess chocolate and transfer to parchment-lined baking tray. Garnish with a dusting of gold sprinkles and allow to set at room temperature for about 2 hours. Truffles may be stored in an airtight container in refrigerator for up 4 days before packaging and gifting.
Drink Pairings
CINNAMON MAPLE BOURBON MARSHMALLOWS
Ingredients
Serves 30 to 40 small square marshmallows
1 cup (250 ml) icing sugar
1¼ tsp (6 ml) ground cinnamon, divided
vegetable oil, to grease tray
7 tbsp (105 ml) bourbon, divided
½ cup (125 ml) water
½ vanilla bean, split in half, seeds scraped out
2 tbsp (30 ml) unflavoured gelatin
¾ cup (175 ml) maple syrup
1½ cups (375 ml) granulated sugar
Instructions
- In a small bowl, sift together icing sugar and 1 tsp (5 ml) cinnamon. Set aside.
- Using vegetable oil, lightly oil rimmed 15 x 10-in (38 x 25 cm) baking tray before lining with plastic wrap. Lightly oil plastic with more oil before lightly dusting with 2 tbsp (30 ml) icing sugar mixture. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together 3 tbsp (45 ml) bourbon, water and vanilla seeds. Sprinkle in gelatin and set aside.
- In a medium heavy-bottomed saucepan, combine maple syrup, granulated sugar and remaining 4 tbsp (60 ml) bourbon. Place over medium heat and cook, stirring constantly, until sugar dissolves. Raise heat to medium-high and bring to boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer.
- Turn stand mixer on just to low speed and gently pour in hot sugar mixture along side of bowl to avoid splatters. Once all added, increase mixer speed to high and whip until mixture has nearly tripled in size and bowl is just warm, about 10 to 12 minutes. With mixer running at low speed slowly add remaining ¼ tsp (1 ml) cinnamon and mix until completely incorporated. Pour marshmallow into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge any air bubbles. Let cool to room temperature before covering with plastic wrap, taking care that wrap does not touch top of marshmallow, and refrigerate overnight allowing it to firm up.
- The next day, generously dust top of marshmallow and a work surface with another 2 tbsp (30 ml) icing sugar mixture. Remove marshmallows from pan and place top down on work surface. Discard plastic wrap. Dust exposed bottom of marshmallow generously with another 2 tbsp (30 ml) of icing sugar mixture. Oil a sharp knife or cookie cutter and cut marshmallow into desired sizes. Toss marshmallows in remaining icing sugar mixture to prevent from sticking together. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.
Drink Pairings
MATCHA BOURBON MARSHMALLOWS
Ingredients
Serves 30 to 40 small square marshmallows
1 cup (250 ml) icing sugar
6 tbsp (90 ml) matcha powder, divided
vegetable oil, to grease tray
¼ cup (60 ml) bourbon
¾ cup (175 ml) water, divided
½ vanilla bean, split in half and seeds scraped out
2 tbsp (30 ml) unflavoured gelatin
1½ cups (375 ml) granulated sugar
1 cup (250 ml) liquid clover honey
Instructions
- In a small bowl, sift together icing sugar and 2 tbsp (30 ml) matcha. Set aside.
- Using vegetable oil, lightly oil rimmed 15 x 10-in (38 x 25 cm) baking tray before lining with plastic wrap. Lightly oil plastic with more oil before lightly dusting with 2 tbsp (30 ml) icing sugar mixture. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together bourbon, ¼ cup (60 ml) water and vanilla seeds. Sprinkle in gelatin and set aside.
- In a medium heavy-bottomed saucepan, combine granulated sugar, honey and remaining ½ cup (125 ml) water. Place over medium heat and cook, stirring constantly, until sugar dissolves. Raise heat to medium-high and bring to boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer.
- Turn stand mixer on just to low speed and gently pour in hot sugar mixture along side of bowl to avoid splatters. Once all added, increase mixer speed to high and whip until mixture has nearly tripled in size and bowl is just warm, about 10 to 12 minutes. With mixer running at low speed, slowly add remaining 4 tbsp (60 ml) matcha powder and mix until completely incorporated. Pour marshmallow into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge any air bubbles. Let cool to room temperature before covering with plastic wrap, taking care that wrap does not touch top of marshmallow, refrigerate overnight allowing it to firm up.
- The next day, generously dust top of marshmallow and a work surface with another 2 tbsp (30 ml) icing sugar mixture. Remove marshmallows from pan and place top down on work surface. Discard plastic wrap. Dust exposed bottom of marshmallow generously with another 2 tbsp (30 ml) icing sugar matcha mixture. Oil a sharp knife or cookie cutter and cut marshmallow into desired sizes. Toss marshmallows in remaining icing sugar mixture to prevent from sticking together. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.
Drink Pairings
SHOYU RAMEN
Ingredients
Serves 4
8 cups (2 L) Ramen Broth, make ahead
¼ cup (60 ml) tamari
4 slices Char Siu Pork Shoulder, make ahead
4 portions fresh or frozen ramen noodles, cooked according to package directions
½ cup (125 ml) canned sliced bamboo shoots, rinsed
4 Soy Eggs, halved, make ahead
2 green onions, julienned and put in iced water to curl
4 Japanese fish cakes, halved
4 pieces nori seaweed, for garnish
Shichimi Togarashi ( Japanese spice powder), to taste, for garnish
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
CHAR SIU PORK SHOULDER:
1 lb (500 g) pork shoulder roast, tied
½ cup (125 ml) soy sauce
1 cup (250 ml) water
½ cup (125 ml) cooking sake
½ cup (125 ml) mirin
½ cup (125 ml) sugar
4 garlic cloves, crushed
4 green onions, cut in half
4 slices ginger
¼ onion, peeled
1 tsp (5 ml) rice vinegar
SOY EGG:
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs
Instructions
- Bring prepared Ramen Broth to a boil and add tamari. Keep warm while preparing other ingredients.
- Over medium heat, warm Char Siu in its cooking liquid until hot. Set aside.
- Divide noodles evenly between 4 bowls. Arrange bamboo shoots, eggs, green onions and fish cakes evenly on each bowl of noodles. Ladle broth over each bowl and garnish with nori and shichimi togarashi.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make CHAR SIU PORK SHOULDER: Preheat the oven to 275 F (140 C).
- Place pork in an ovenproof pot with a lid, just large enough to fit. Add remaining ingredients. Place pot on stove over high heat and bring to a boil. Cover with lid and place in oven for about 4 hours, or until pork is tender.
- et pork cool in cooking liquid until it is room temperature, then place in refrigerator overnight before slicing and using. Remove butcher’s twine before slicing. Pork can be kept in braising liquid for up to 3 days.
- To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
- In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
Drink Pairings
SPICY MISO RAMEN
Ingredients
Serves 4
1 lb (500 g) lean ground pork
½ cup + 2 tbsp (125 ml + 30 ml) Garlic Miso Paste, divided, make ahead
8 cups (2 L) Ramen Broth, make ahead
4 pieces baby bok choy, washed
1 package honshimeji mushrooms
4 portions fresh or frozen ramen noodles, cooked according to package directions
4 Soy Eggs, for garnish, make ahead
1 tbsp (15 ml) sesame seeds, for garnish
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
GARLIC MISO PASTE:
1 cup (250 ml) miso
2 garlic cloves
1 shallot
1 tbsp (15 ml) Shichimi Togarashi ( Japanese spice powder)
3 tbsp (45 ml) sriracha chili paste
½ cup (125 ml) mirin
¼ cup (60 ml) cooking sake
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) fish sauce
1 tsp (5 ml) cayenne, to taste
SOY EGG:
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs
Instructions
- In a frying pan over medium-high heat, fry ground pork with ½ cup (125 ml) Garlic Miso Paste until pork is cooked through and no longer pink. Set aside.
- In a medium pot over high heat, bring prepared Ramen Broth to a boil. Add bok choy and mushrooms and simmer until cooked through, about 3 to 4 minutes. Remove vegetables from broth and set aside.
- Divide ramen noodles between 4 bowls. Garnish each bowl with Soy Eggs, ground pork, bok choy, mushrooms, sesame seeds and ½ tbsp (7 ml) Garlic Miso Paste. Ladle broth over each bowl and serve.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make GARLIC MISO PASTE: In a blender, add all ingredients and blend until smooth. Miso paste can be kept in fridge for up to 1 month. Makes 1½ cups (375 ml)
- To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
- In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
Drink Pairings
TSUKEMEN RAMEN
Ingredients
Serves 4
8 cups (2 L) Ramen Broth, make ahead
4 slices Char Siu Pork Belly, make ahead
4 portions fresh or frozen ramen noodles, cooked according to package directions
2 green onions, sliced
½ cup (125 ml) assorted Japanese pickled vegetables
8 Japanese fish cakes, sliced in half and warmed in boiling water
2 packages enoki mushrooms, root end trimmed off and divided into 4 portions
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
CHAR SIU PORK BELLY:
1 lb (500 g) pork belly, rolled and tied
½ cup (125 ml) soy sauce
1 cup (250 ml) water
½ cup (125 ml) cooking sake
½ cup (125 ml) mirin
½ cup (125 ml) sugar
4 garlic cloves, crushed
4 green onions, cut in half
4 slices ginger
¼ onion, peeled
1 tsp (5 ml) rice vinegar
Instructions
- In a pot over high heat, reduce prepared Ramen Broth to 4 cups (1 L). Set aside and keep warm while preparing remaining ingredients.
- Over medium heat, warm Char Siu slices in its cooking liquid until hot, set aside.
- Place hot noodles in 4 large bowls. Arrange Char Siu and fish cakes on noodles. Garnish with remaining ingredients. Ladle broth into 4 smaller soup bowls and serve broth with noodles and garnishes. This ramen is eaten by dipping noodles and garnishes into broth before eating.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make CHAR SIU PORK BELLY: Preheat oven to 275 F (140 C).
- Place pork in an ovenproof pot with a lid, just large enough to fit. Add remaining ingredients. Put pot on stove over high heat and bring to a boil. Cover with lid and put in oven for about 4 hours, or until pork is tender.
- Let pork cool in cooking liquid until room temperature, then refrigerate overnight before slicing and using. Remove butcher’s twine before slicing. Pork can be kept in braising liquid for up to 3 days.
Drink Pairings
CHICKEN RAMEN
Ingredients
Serves 4
½ tsp (2.5 ml) five-spice powder
¼ cup (60 ml) hoisin sauce
2 tsp (10 ml) tamari
4 boneless, skinless chicken breasts
8 cups (2 L) Ramen Broth, make ahead
16 shiitake mushrooms, stems removed
1 bunch spinach, washed
4 portions fresh or frozen ramen noodles, cooked according to package directions
4 Soy Eggs, halved, make ahead
1 cup (250 ml) canned corn
1 leek, white part only, julienned and put into ice water
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
SOY EGG:
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs
Instructions
- In a large bowl, mix five-spice powder, hoisin sauce and tamari. Add chicken and marinate in fridge for at least 2 hours, or overnight.
- Preheat oven to 350 F (180 C), place chicken on a parchment-lined baking sheet, bake for 15 to 20 minutes, or until chicken is done and juices run clear when cut. Let sit for 5 minutes, then cut into slices.
- Bring prepared Ramen Broth to a boil and add mushrooms. Turn heat down and simmer until mushrooms are cooked, about 5 minutes. Remove mushrooms and set aside. Bring broth back to a boil, add spinach and simmer until cooked through, about 1 minute.
- Divide noodles into 4 bowls. Garnish each bowl with shiitake mushrooms, Soy Eggs, canned corn, leek and chicken. Ladle broth over each and serve.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
- In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
Drink Pairings
CURRIED CARAMELIZED ONION AND APPLE SOUP
Ingredients
Serves 4 to 6
2 tbsp (30 ml) butter
1 tbsp (15 ml) olive oil
2 lbs (1 kg) yellow onions, thinly sliced
2 garlic cloves, coarsely chopped
1 tbsp (15 ml) coarsely chopped fresh ginger
3 Granny Smith apples, peeled, cored and chopped, plus ¼ Granny Smith Apple, sliced into thin matchsticks, for garnish
1 tbsp (15 ml) chopped fresh thyme leaves
1 tbsp (15 ml) curry powder
½ cup (125 ml) white wine vinegar or apple cider vinegar
4 cups (1 L) chicken or vegetable broth
1 cup (250 ml) heavy cream
salt and freshly ground white pepper
½ cup (125 ml) plain yogurt, for garnish
1 tsp (5 ml) thyme leaves, for garnish
Instructions
- In a large heavy-bottomed stockpot over medium heat, heat butter and olive oil. Add onions, stirring occasionally until golden and caramelized, about 25 to 30 minutes. Add garlic, ginger, apples, thyme and curry powder, cook for 2 to 3 minutes or until fragrant.
- Add wine or cider vinegar to deglaze. Increase heat to high and add broth. Bring to a boil, then reduce and simmer for 20 minutes or until apples are very soft.
- Purée soup with an immersion blender until smooth, or carefully in batches with a blender. Return soup to stockpot and simmer until hot. Stir in cream and season.
- Ladle into warm soup bowls and garnish with drizzle of yogurt, apple matchsticks and thyme leaves.
Drink Pairings
CARAMELIZED RED ONION TART
Ingredients
Serves 4 (makes 8 tarts)
2 large red onions cut into 1-in (2.5 cm) thick wedges
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) butter
1 lb (500 g) mixed mushrooms, cut into large 1-in (2.5 cm) chunks
1 garlic clove, minced
1 tsp (5 ml) chopped fresh thyme
¼ tsp (1 ml) cayenne
salt and pepper, to taste
2 sheets frozen packaged puff pastry, thawed according to package directions
1 cup (250 ml) crumbled feta cheese
1 large egg mixed with 1 tbsp (15 ml) water, beaten together
thyme sprigs and sliced green onions, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Place onion wedges on a foil-lined baking sheet. Drizzle and toss to coat with olive oil. Place into oven and bake for 10 minutes or until softened and lightly browned.
- Melt butter in a wide, heavy-bottomed skillet over medium-high heat. When it starts to sizzle, add mushrooms and sauté, stirring occasionally, until soft and liquid evaporates, about 10 minutes. Add garlic, thyme and cayenne. Sauté until fragrant, about 1 minute. Season with salt and pepper.
- ine 2 baking sheets with parchment paper. Unfold thawed sheets of puff pastry, cut into 5-in (12 cm) squares and place evenly spaced on baking sheets. Fold each square ½-in (1.25 cm) inwards along edge, overlapping at corners, to form a border.
- Arrange onions and mushrooms on pastry squares, keeping filling within edges and top with crumbled feta. Brush edges of pastry with egg wash. Bake until pastry is golden, about 20 to 25 minutes. Remove from oven and cool slightly. Garnish with fresh thyme sprigs and green onions.