STUFFED ACORN SQUASH
Ingredients
Serves 4
2 acorn squash, sliced into thick rounds, seeds removed
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
½ cup (125 ml) mushrooms, chopped
½ cup (125 ml) shallots, finely chopped
1 cup (250 ml) canned white beans
2 tbsp (30 ml) chopped sage
1 cup (250 ml) cooked barley
2 tbsp (30 ml) melted butter or olive oil
Instructions
- Preheat oven to 375 F (190 C).
- Arrange sliced squash on baking sheet and brush meat of squash with 2 tbsp (30 ml) olive oil and season with salt and pepper. Bake for 45 minutes.
- To make stuffing, in a skillet, sauté mushrooms and shallots in remaining olive oil until shallots become translucent. Add white beans, sage and salt and pepper, to taste.
- n a large bowl, combine cooked barley with mushroom mixture, gently blend. On baking sheet, fill pre-baked squash with stuffing. Drizzle with melted butter or olive oil, and bake for another 10 minutes. Platter and serve with Thanksgiving dinner.
Drink Pairings
MAPLE ROASTED CARROTS
Ingredients
Serves 4
2 lbs (1 kg) whole small rainbow carrots, cleaned, halved with ½-in (1.25 cm) green tops attached
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) pure maple syrup
salt and pepper, to taste
fresh thyme, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet, place carrots. Add oil and maple syrup by hand or with pastry brush, distributing evenly. Sprinkle with salt and pepper. Roast for 20 minutes or until tender.
- Place carrots in a serving dish and garnish with thyme. Serve with Thanksgiving dinner.
Drink Pairings
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES, PECANS AND PANCETTA
Ingredients
Serves 4
1 lb (500 g) Brussels sprouts, trimmed and halved
3 tbsp (45 ml) olive oil
salt and pepper, to taste
½ cup (125 ml) whole pecans
¼ cup (60 ml) dried cranberries
4 slices cooked pancetta, chopped
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet lined with parchment paper, spread out Brussels sprouts, drizzle with oil and mix to combine. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until sprouts are tender. Add pecans and cranberries and bake for another 10 minutes. Place in a serving bowl and scatter pancetta over top. Serve warm with Thanksgiving dinner.
Drink Pairings
DAIRY-FREE CAULIFLOWER CAKE WITH CARAMEL APPLE TOPPING
Ingredients
Serves 12
¾ cups (175 ml) walnut pieces, plus extra for garnish
1 tsp (5 ml) ground cinnamon, divided
1½ cups (375 ml) graham cracker crumbs
1 cup (250 ml) coconut oil, melted, divided, plus extra
1 lb (500 g) cauliflower, coarsely grated, about 1½ cups (375 ml)
1 tsp (5 ml) salt
2 cups (500 ml) raw cashews, soaked in water overnight
1 cup (250 ml) coconut milk
¾ cup (175 ml) maple syrup
1 tbsp (15 ml) vanilla extract
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) lemon juice
6 large eggs
¼ cup (60 ml) tapioca flour
Poached Apples, make ahead
Apple Caramel Sauce, make ahead
POACHED APPLES:
2 cups (500 ml) apple juice
¼ cup (60 ml) granulated sugar
½ vanilla bean, seeds scraped out
3 each, Fuji and Granny Smith apples, peeled and thinly sliced
APPLE CARAMEL SAUCE:
1 cup (250 ml) apple juice
½ vanilla bean, split lengthwise
2 cups (500 ml) granulated sugar
1 tbsp (15 ml) clear corn syrup or clover honey
½ tsp (2.5 ml) salt
1 cup (250 ml) canned coconut cream
Instructions
- Preheat oven to 350 F (180 C). Line bottom of a 9-in (23 cm) springform pan with a round of parchment paper. Grease lightly with some coconut oil and set aside.
- In a food processor, pulse walnut pieces and ½ tsp (2.5 ml) cinnamon together until walnuts are finely ground. Add graham cracker crumbs and ¼ cup (60 ml) coconut oil. Pulse until well combined. Transfer to prepared springform pan and firmly press along the bottom and about a quarter way up sides of pan. Refrigerate while making filling.
- In a large frying pan over medium heat, add grated cauliflower. Stir in salt and cook, stirring constantly until warmed through but not browned, about 5 to 8 minutes. Transfer to a cheesecloth-lined colander and set aside to drain and cool slightly. Once cauliflower is cool enough to handle, wrap up in cheesecloth and squeeze out as much excess water as possible.
- Drain and rinse cashews under cold water before placing in a food processor along with coconut milk and cauliflower. Process, scraping down sides of food processor as needed, until very smooth and creamy, about 5 minutes. Add remaining ¾ cup (175 ml) coconut oil, maple syrup, ½ tsp (2.5 ml) cinnamon, vanilla extract, lemon zest and juice before blending again for 1 minute. Add eggs, 1 at a time, processing for about 10 seconds between each addition. Add tapioca flour and process for a final 30 seconds. Pour mixture into reserved crust.
- Bring a kettle of water to a boil. Place springform pan in a 10-in (25 cm), high-sided cake pan (or wrap in several layers of tinfoil leaving top of springform pan open) before lowering it into a large roasting pan. Place roasting pan in oven before carefully filling roasting pan with boiling water until it reaches about half way up side of cake pan. Bake for 15 minutes before decreasing oven temperature to 250 F (130 C) and continue to bake for another 90 minutes. Turn oven off, prop oven door open with a wooden spoon and let cake sit undisturbed for 1 hour. Remove from oven and set on a wire rack to cool completely to room temperature, about 2 hours. Run a thin paring knife around edge of cake to loosen from springform pan and remove side of pan. Refrigerate, uncovered, until chilled through, at least 4 hours and up to 24 hours.
- When ready to serve, top cake with Poached Apples and drizzle liberally with Apple Caramel Sauce. Garnish with extra walnut pieces, if desired. Serve any additional sauce on side.
- To make POACHED APPLES: In a large skillet over high heat, bring apple juice, sugar and vanilla seeds to a boil and cook until reduced by half, about 10 to 15 minutes. Add apples and cook, stirring occasionally, until softened but not falling apart. Using a slotted spoon, transfer apples to a plate and let cool slightly. Poached Apples may be made ahead and refrigerated in their cooled cooking liquid for up to 3 days. Makes about 3 cups (750 ml).
- To make APPLE CARAMEL SAUCE: In a heavy-bottomed saucepan over medium-high heat, bring apple juice and vanilla bean to a boil. Boil until reduced to ⅔ cups (150 ml), about 30 minutes. Add sugar, corn syrup and salt, whisking until sugar has dissolved. Let cook, without stirring, until sauce comes to a boil. Allow to continue boiling until mixture thickens and darkens slightly. If using a candy thermometer, caramel should register 240 F (116 C). Remove from heat and stir in coconut cream. Return caramel to medium heat and cook until thick enough to coat back of a wooden spoon, about 5 minutes.
- Transfer caramel to a heatproof container and cool to room temperature before serving. Sauce will thicken as it cools. Sauce may be stored in an airtight container and kept refrigerated for up to 2 weeks. Makes about 2 cups (500 ml).
Drink Pairings
CAULIFLOWER CRUST PIZZA WITH BUTTERNUT SQUASH AND KALE
Ingredients
Serves 4
Cauliflower Pizza Crust, make ahead
2½ cups (625 ml) peeled and cubed butternut squash
1 tbsp (15 ml) avocado oil or grapeseed oil
salt and pepper, to taste
1 large shallot, trimmed and finely chopped
¼ cup (60 ml) grated Parmesan, plus extra for garnish
2 tbsp (30 ml) white wine or water
½ cup (125 ml) ricotta cheese
1 tsp (5 ml) finely grated lemon zest
4 or 5 cavolo nero/Tuscan kale leaves, washed and stems removed
¼ tsp (1 ml) red pepper chili flakes
CAULIFLOWER PIZZA CRUST:
1 medium cauliflower, trimmed, cut into florets, about 3 cups (750 ml)
1 tsp (5 ml) salt
3 tbsp (45 ml) ground flax seeds
½ cup (125 ml) water
1 cup (250 ml) brown rice flour
½ cup (125 ml) arrowroot flour
½ cup (125 ml) almond flour
¼ cup (60 ml) finely grated Parmesan
½ tsp (2.5 ml) garlic powder
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet, toss together butternut squash, oil and a good pinch each of salt and pepper. Roast in oven, stirring once or twice, until softened and starting to caramelize, about 25 to 30 minutes. Stir shallot into squash and continue to roast until shallots have softened, about 10 to 15 minutes. Transfer mixture to a food processor along with Parmesan and wine before combining until smooth.
- In a small bowl, stir together ricotta cheese and lemon zest. Set aside.
- Spread squash purée over prepared Cauliflower Pizza Crust and top with torn pieces of kale and dots of ricotta cheese mixture. Return pizza to oven and bake for another 10 to 15 minutes. Garnish warm pizza with a drizzle of extra-virgin olive oil, some Parmesan and sprinkle of chili flakes.
- To make CAULIFLOWER PIZZA CRUST (make ahead): Preheat oven to 400 F (200 C). Line a large baking sheet with parchment paper and set aside.
- lace cauliflower florets in a food processor and pulse until finely chopped. Transfer cauliflower crumbs to a large frying pan and place over medium heat. Stir salt into cauliflower and cook stirring constantly until warmed through but not browned, about 5 to 8 minutes. Transfer to a cheesecloth-lined colander and set aside to drain and cool slightly.
- In a small bowl, whisk together ground flax seeds and water. Set aside for 10 minutes.
- Once cauliflower is cool enough to handle, wrap up in cheesecloth and squeeze out as much excess water as possible. Place drained cauliflower in a large bowl, add flax mixture, flours, Parmesan and garlic powder. Mix together with hands until a ball of dough forms. Kneed dough on a clean work surface for 1 minute before pressing into a ¼-in (0.5 cm) thick rectangle on prepared baking sheet. Bake until golden brown, about 25 minutes. Makes 1 large pizza crust.
Drink Pairings
COTTAGE PIE WITH CAULIFLOWER MASH
Ingredients
Serves 4
1 large cauliflower, trimmed
6 garlic cloves, divided
2 tbsp (30 ml) water
salt and pepper, to taste
1 tbsp (15 ml) grapeseed oil
1½ cups (375 ml) cremini mushrooms, trimmed and sliced
1 celery stalk, chopped
1 yellow onion, chopped
1 large carrot, peeled and chopped
1 lb (500 g) lean ground bison
1 tbsp (15 ml) tomato paste
½ tsp (2.5 ml) dried thyme leaves
1 cup (250 ml) no-salt-added beef stock
½ cup (125 ml) red wine
¼ cup (60 ml) frozen peas
¼ cup (60 ml) frozen corn kernels
2 tbsp (30 ml) extra-virgin olive oil
⅓ cup (75 ml) whipping cream
⅓ cup (75 ml) grated Romano cheese, plus extra
2 tsp (10 ml) finely chopped flat leaf parsley, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Cut cauliflower into large florets and place on a large piece of tinfoil. Add 3 whole garlic cloves before drizzling with water and sprinkling with a good pinch of salt and pepper. Fold tinfoil around cauliflower and seal tightly. Place on a baking sheet and bake until cauliflower and garlic are tender, about 35 to 45 minutes.
- While cauliflower is roasting, heat grapeseed oil in a large frying pan or saucepan over medium-high heat. Add mushrooms, celery, onion and carrot. Cook, stirring often, until vegetables have softened and begin to brown, about 5 minutes. Add bison, breaking up meat with a wooden spoon, cooking until browned, about 8 minutes. Add tomato paste and thyme and cook until paste darkens, about 1 minute.
- Stir in stock and wine, reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 8 to 10 minutes. Stir in peas and corn and let cook for another minute. Season to taste with additional salt and pepper before dividing evenly into 4 ovenproof dishes. Place filled dishes on a baking sheet and set aside.
- Transfer roasted cauliflower and garlic to a food processor and add olive oil, cream and cheese. Process until smooth, adjust seasoning with additional salt and pepper. Top each dish of meat mixture with cauliflower purée and a sprinkling of extra cheese. Bake until bubbly around edges and cauliflower mash is starting to brown, about 10 to 15 minutes. Garnish with chopped parsley, if desired, and serve while warm.
Drink Pairings
WHOLE ROASTED CAULIFLOWER WITH BROWN BUTTER CRUMBS
Ingredients
Serves 4
1 medium cauliflower, trimmed
¼ cup (60 ml) avocado oil or olive oil, divided
kosher salt and pepper, to taste
3 tbsp (45 ml) unsalted butter
¼ tsp (1 ml) red pepper chili flakes
1 garlic clove, minced
1 tbsp (15 ml) wholegrain mustard
1 cup (250 ml) plain potato chips, crushed
2 tsp (10 ml) flat leaf parsley, chopped, for garnish
1 tsp (5 ml) finely chopped chives, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- Cut and discard as much of the tough cauliflower stem as possible while keeping cauliflower whole and in one piece. Place in a cast iron frying pan and drizzle with 2 tbsp (30 ml) oil and season generously with salt and pepper. Roast for 25 minutes. Turn upside down, drizzle with remaining oil, return to oven and roast until a pairing knife easily pierces cauliflower, another 20 to 25 minutes.
- While cauliflower roasts, in a small saucepan over medium heat, melt butter. Allow butter to cook, stirring often, until foam subsides and brown particles are visible, about 5 minutes. Immediately stir in red pepper chili flakes, garlic, mustard and potato chip crumbs. Cook, stirring often, until chips turn golden brown, about 3 minutes.
- ransfer cauliflower, right side up, onto a serving plate and spoon warm crumb mixture overtop. Sprinkle with parsley and chives and serve while warm.
Drink Pairings
MOROCCAN CHICKEN AND CHICKPEA STEW
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
6 bone-in, skin-on chicken thighs
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
1 onion, chopped
2 garlic cloves, sliced
½ stick cinnamon
1 bay leaf
2 tsp (10 ml) harissa spice
3 tomatoes, chopped
1 x 28 oz (800 g) can chickpeas
1 lemon, peel only (use potato peeler to make strips)
½ lemon, juiced
2 cups (500 ml) chicken stock
½ cup (125 ml) water
3 prunes
1 cup (250 ml) olives
grilled flatbread or couscous, to serve
Instructions
- In a heavy-bottomed pot or Dutch oven over medium-high heat, warm oil.
- Season chicken with salt and pepper. Sear chicken, skin side down, until skin is golden brown, about 5 minutes. Turn chicken over and sear for another 5 minutes, or until golden brown. Remove chicken from pot and set aside.
- Reduce heat to medium-low, add onion and garlic, and sweat until soft and translucent. Reduce heat to low, add remaining ingredients and stir. Add chicken and cover. Simmer for 20 to 30 minutes, or until chicken is cooked through and juices run clear. Adjust seasoning as desired. Remove lemon peel, bay leaf and cinnamon stick before serving. Serve with grilled flatbread or couscous, if desired.
Drink Pairings
VIETNAMESE BEEF STEW
Ingredients
Serves 6
Marinade, make ahead
3 lb (1.5 kg) beef brisket or boneless beef short ribs, cut into 2-in (5 cm) chunks
2 oxtails
2 tbsp (30 ml) vegetable or coconut oil
1 large onion, sliced
2 pieces star anise
1½ whole stalks lemongrass, crushed
½ stick cinnamon
2 bird’s eye chilies, to taste
2 ginger slices, about 1-in (2.5 cm)
2 garlic cloves, crushed
3 tbsp (45 ml) tomato paste
1 tomato, chopped
1 tbsp (15 ml) soy sauce
¼ cup (60 ml) fish sauce
2 cups (500 ml) coconut water
3 cups (750 ml) water
6 large carrots, cut into 2-in (5 cm) chunks
4 stalks green onion, chopped, for garnish
¼ bunch cilantro, washed and picked, for garnish
2 limes, cut into quarters, to serve
baguette or jasmine rice, to serve
MARINADE:
2 garlic cloves, chopped
1-in (2.5 cm) piece of ginger, chopped
½ stalk lemongrass, chopped
2 tsp (10 ml) Malay curry powder
2 tsp (10 ml) five-spice powder
1 tsp (5 ml) pepper
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) soy sauce
Instructions
- In a large bowl, add beef and oxtails to prepared Marinade. Allow to marinate for at least 2 hours. Overnight is ideal.
- In a large heavy-bottomed pot or Dutch oven over medium- high heat, warm oil. Add onions and spread over bottom of pot. Let onions char slightly, do not stir until they are charred. Add marinated beef and stir, continue cooking, stirring occasionally until beef has started to brown slightly and aromatics are fragrant.
- Add star anise, lemongrass, cinnamon, chilies, ginger, garlic, tomato paste, tomatoes, soy sauce, fish sauce, coconut water and water. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 3 hours, or until beef is tender.
- Remove lid and add carrots. Adjust seasoning, as desired. Simmer, uncovered, for another 45 minutes to 1 hour, or until carrots are tender. Garnish stew with green onion and cilantro. Serve with limes and warm baguette or jasmine rice.
- To make MARINADE (make ahead): In a bowl, mix all ingredients together. Refrigerate until ready to use.
Drink Pairings
GUINNESS LAMB STEW SERVED WITH IRISH SODA BREAD
Ingredients
Serves 4 to 6
2 lb (1 kg) boneless lamb shoulder, cut into 2-in (5 cm) chunks
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
2 tbsp (30 ml) vegetable oil
1 large onion, thinly sliced
1 garlic clove, thinly sliced
1 tbsp (15 ml) tomato paste
3 cups (750 ml) beef stock
1 x 440 ml can Guinness beer
2 sprigs thyme
2 bay leaves
4 carrots, peeled and cut into 2-in (5 cm) chunks
1 tbsp (15 ml) flour
2 tbsp (30 ml) water
2 cups (500 ml) frozen green peas
2 tbsp (30 ml) finely chopped Italian parsley
mashed potatoes, to serve
IRISH SODA BREAD:
2½ cups (625 ml) all-purpose flour
½ cup (125 ml) brown whole wheat flour
2 tsp (10 ml) salt
2 tsp (10 ml) sugar
½ tsp (2.5 ml) baking soda
¾ tsp (4 ml) baking powder
2¼ cups (560 ml) buttermilk
Instructions
- Season lamb with salt and pepper. In a heavy-bottomed pot or Dutch oven over medium-high heat, heat oil. Sear lamb in pot, on all sides, until golden brown, about 5 minutes per side. Remove lamb and set aside.
- Turn down heat to medium-low and add onion and garlic. Sweat until soft and translucent. Turn down heat to low and add tomato paste and cook until paste is lightly browned and caramelized. Add beef stock, Guinness, thyme and bay leaves. Add seared lamb and stir to combine. Simmer and cook for 2 hours.
- Remove thyme and bay leaves and discard, then add carrots.
- Mix flour and water to make a slurry. Add slurry to stew, stirring until mixed in. Cover and simmer for another 45 minutes to 1 hour, or until carrots are tender. Add peas and simmer until heated through. Garnish with parsley before serving. Serve with Irish Soda Bread and mashed potatoes, if desired.
- To make IRISH SODA BREAD: Preheat oven to 400 F (200 C) and line a medium-sized Dutch oven with parchment paper.
- In a large bowl, sift dry ingredients together. It is important to sift ingredients to incorporate baking soda properly. Add buttermilk and mix with a rubber spatula, just until thoroughly combined, do not overmix.
- Pour batter into prepared Dutch oven. Cover and bake for 30 to 40 minutes, or until a wooden skewer inserted in middle of bread comes out clean. Put bread back into oven without lid and bake for additional 5 to 8 minutes, or until top is golden brown. Remove from oven and cool to room temperature before slicing. Serves 6.