BUTTERNUT SQUASH AND MUSHROOM BRAID
Ingredients
Serves 6
4 cups (1 L) cubed butternut squash, cut into 1-in (2.5 cm) pieces
3 tbsp (45 ml) grapeseed oil, divided
salt and pepper, to taste
½ tsp (2 ml) each dried sage, dried thyme and dried oregano
½ large red onion, thinly sliced
3 garlic cloves, minced
6 oz (180 g) mixed mushrooms, trimmed and sliced
5 oz (140 g) baby spinach
all-purpose flour, for rolling
14 oz (400 g) puff pastry
¼ cup (60 ml) crumbled feta cheese
1 large egg
1 tbsp (15 ml) water
Instructions
- Preheat oven to 425 F (230 C). Place a rimmed baking sheet in oven while preheating.
- In a large bowl, toss butternut squash with 1 tbsp (15 ml) oil, a good pinch of salt and pepper, sage, thyme and oregano. Tumble onto hot baking sheet and bake, stirring occasionally, until squash is easily pierced with a knife, about 20 to 25 minutes. Remove and cool on baking sheet to room temperature before transferring to a large bowl.
- Meanwhile, in a large frying pan, warm remaining 2 tbsp (30 ml) oil over medium heat. Add onions and sauté until just starting to soften, about 2 minutes. Add garlic and cook another minute before stirring in mushrooms and a pinch of salt. Cook mushrooms, stirring occasionally, until lightly browned, about 8 to 10 minutes. Transfer mixture to bowl along with squash and set aside.
- Return frying pan to stove on mediumlow heat and add spinach and a splash of water. Cook, stirring constantly, until spinach is wilted, about 2 minutes. Transfer to a fine-meshed sieve over a bowl and drain until cool enough to handle. Squeeze out as much water as possible, then chop roughly. Add to mushroom mixture and toss to combine. Season lightly with additional salt and pepper to taste. Set aside.
- Lightly flour a work surface and roll out puff pastry to form a rectangle about 10 x 13- in (25 cm x 33 cm). Transfer to a parchment-lined baking sheet. Imagine pastry divided lengthwise into thirds. Cut slits 1-in (2.5 cm) apart on long, outside edges of pastry. Keep middle strip down the centre of pastry uncut. Cut and discard corner cut slits on each corner of pastry. Spread squash filling mixture down middle of uncut portion of dough leaving about 1-in (2.5 cm) on either end. Sprinkle feta over filling. Begin at bottom end of pastry. Fold 1-in (2.5 cm) lip of dough over filling. Fold first strip of dough on right over filling at a slight angle. Fold first strip of dough on left over filling, overlapping first strip. Continue folding strips of dough from alternate sides to form a braided pattern. Once braided, fold top 1-in (2.5 cm) lip of dough over filling, tucking it under braided strips.
- In a small bowl, whisk together egg and water. Brush braid with egg wash and bake until pastry is golden brown, about 25 to 30 minutes. Let cool 15 minutes. Slice and serve warm or at room temperature.
Drink Pairings
GINGER ROASTED PUMPKIN AND MILLET SALAD
Ingredients
Serves 6
2 lbs (1 kg) pumpkin or butternut squash, peeled and cut into 1-in (2.5 cm) pieces
1 medium-sized red onion, cut into 16 wedges
1 tbsp (15 ml) peeled, freshly grated ginger root
2 bird’s eye chilies, thinly sliced into rounds
2 garlic cloves, minced
2 tbsp (30 ml) grapeseed oil
1 tbsp (15 ml) maple syrup
salt and pepper, to taste
1 cup (250 ml) millet
2 cups (500 ml) water
3 tbsp (45 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) lime juice
1 cup (250 ml) each roughly chopped fresh mint leaves and fresh cilantro
½ cup (125 ml) pomegranate seeds
4 oz (125 ml) goat’s cheese, crumbled
Instructions
- Preheat oven to 400 F (200 C). Place a rimmed baking sheet in oven while preheating.
- In a large bowl, toss together pumpkin pieces with red onion, ginger, chilies, garlic, grapeseed oil, maple syrup and a good pinch each of salt and pepper. Tumble onto hot baking sheet and bake, stirring once or twice until pumpkin is tender and lightly browned, about 25 to 30 minutes. Remove from oven and set aside to cool.
- Meanwhile, place millet into a large dry saucepan and toast, stirring often, over medium heat until grains start to pop and become fragrant, about 4 to 5 minutes. Stir water and a pinch of salt into toasted millet. Increase heat to high and bring mixture to a boil. Once boiling, lower heat to low, stir in 1 tbsp (15 ml) olive oil and cover saucepan. Simmer for 15 minutes. Avoid lifting lid or stirring. Remove saucepan from heat and rest, covered, for 10 minutes to fully absorb water. Fluff with a fork and set aside, partially covered, to keep warm.
- Scrape pumpkin mixture and browned bits into a large bowl. Add millet and toss together. Add remaining 2 tbsp (30 ml) olive oil, lime juice, herbs and pomegranate seeds, folding in gently to combine. Season to taste with more salt and pepper. Transfer to a serving bowl and scatter with goat’s cheese. Serve immediately while warm.
Drink Pairings
PULLED CHICKEN AND BLACK BEAN NACHOS
Ingredients
Serves 8
PICO DE GALLO:
4 ripe tomatoes, cored and finely diced
½ small yellow onion, finely minced
½ cup (125 ml) chopped cilantro
½ lime, juice only
½ red or green jalapeño pepper, seeded and finely minced
2 tbsp (30 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
AVOCADO CREMA:
1 ripe Haas avocado
½ cup (125 ml) Mexican crema or sour cream
½ lime, juice only
salt and freshly ground black pepper, to taste
PULLED CHICKEN:
2 tbsp (30 ml) olive oil, plus extra if needed
10 boneless, skinless chicken thighs
1 large sweet onion, diced
4 large garlic cloves, smashed and minced
2 tsp (10 ml) brown sugar
2 tsp (10 ml) each ground cumin, ground coriander, oregano and smoked paprika
1 tsp (5 ml) salt
2 tbsp (30 ml) red wine vinegar
28 oz (796 ml) can fire-roasted diced tomatoes, including juice
1 canned chipotle chili in adobe sauce, minced, about 1 tbsp (15 ml)
14 oz (398 ml) can red kidney or black beans, rinsed and drained
20 oz (600 g) bag unseasoned tortilla chips
1 ripe but firm Haas avocado, peeled, pitted and sliced
1 cup (250 ml) grated Oaxaca or Monterey Jack cheese
chopped cilantro, for garnish
Instructions
- To make PICO DE GALLO: Combine all ingredients in a bowl. Gently fold together. Set aside for flavours to blend. Makes 2 cups (500 ml).
- To make AVOCADO CREMA: Peel avocado and coarsely chop. Place in a blender along with Mexican crema and lime juice. Whirl to blend, scraping down sides of bowl occasionally. Continue processing until very smooth. Transfer to a squeeze tube and refrigerate. Makes ¾ cup (175 ml).
- To make PULLED CHICKEN: Preheat oven to 350 F (180 C). Heat oil in a large heavy, oven-safe saucepan with a tight-fitting lid over medium-high heat. Add chicken, a few pieces at a time being careful not to overcrowd. Sauté, uncovered, until golden. Remove to a separate dish and repeat until all the chicken is lightly golden.
- Add onion to pan and sauté until soft and clear. Add a splash more oil if needed. Stir in garlic and sauté for 1 more minute. Stir in sugar and spices. Deglaze pan with vinegar. Add tomatoes and chipotle chili and stir to mix. Return chicken to saucepan, tucking pieces into mixture in an even layer. Bring to a low simmer. Cover with lid and bake for 35 to 40 minutes.
- Remove saucepan from oven. Leave oven at 350 F (180 C). Using tongs, remove chicken thighs to a large bowl and let cool until you can handle with your fingers. Shred chicken with a fork and return to sauce in saucepan along with beans. Return to the stove and gently simmer to warm beans. Taste and add more seasonings as desired.
- Scatter ⅔ of the chips on a large baking tray layering with warm chicken and bean mixture and grated cheese. Add more chips and cheese. Bake tray in preheated oven until cheese is golden and bubbly, about 10 to 12 minutes. Remove and sprinkle with cilantro. Serve with Pico de Gallo, sliced avocado and Avocado Crema.
Drink Pairings
FAVA BEANS WITH FRESH RICOTTA ON GARLIC CROSTINIS
Ingredients
Serves about 32 crostinis
GARLIC-INFUSED RICOTTA:
8 cups (2 L) whole milk
1 cup (250 ml) whipping cream
½ tsp (2 ml) salt
3 tbsp (45 ml) lemon juice
1 garlic clove, smashed and minced
CROSTINIS:
¼ cup (60 ml) olive oil
1 large garlic clove, smashed and minced
1 long whole wheat baguette, cut into ½-in (1.25 cm) slices
salt and freshly ground black pepper, to taste
FAVA BEANS:
1½ cups (375 ml) shelled fava beans
2 tbsp (30 ml) olive oil
½ cup (125 ml) diced sweet onion
3 tbsp (45 ml) finely chopped fresh mint
2 tbsp (30 ml) full-fat sour cream
2 tbsp (30 ml) lemon-infused olive oil, plus extra
salt and freshly ground black pepper, to taste
pea shoots and mint, for garnish
Instructions
- To make GARLIC-INFUSED RICOTTA: Line a large sieve with cheesecloth and place over a large bowl or saucepan. Set aside.
- Combine milk, cream and salt in a large heavy saucepan. Bring to a full rolling boil over medium-high heat. Then reduce heat to low and add lemon juice and garlic. Simmer, stirring constantly, until mixture curdles, about 2 minutes.
- Pour mixture into sieve over bowl or saucepan and set aside to drain for about 1 hour. Discard liquid and transfer ricotta to a plastic container with a tight-fitting lid. Refrigerate until chilled. Can be refrigerated for up to 2 days. Makes about 3½ cups (875 ml).
- To make CROSTINIS: Preheat oven to 350 F (180 C).
- Warm olive oil and garlic in a measuring cup in the microwave, to infuse garlic flavours. Place baguette slices in a single layer on a parchment-lined baking sheet. Brush with olive oil. Season with salt and pepper.
- Bake for 8 to 10 minutes or until crisp. Remove baking sheet to a rack to cool. Can be made ahead and stored in a tightly covered container for a couple of days
- To make FAVA BEANS: Bring a large saucepan of water to a boil. Add fava beans and blanch for 1 minute. Drain and plunge into ice water. Drain again and, using your fingers, pinch off the skins and discard. Place ⅓ cup (75 ml) beans in a small bowl and set aside. Place remaining beans in a larger bowl. Coarsely mash with a fork. Set aside.
- Heat olive oil in a heavy frying pan over medium heat. Add onion and sauté until soft and clear. Do not brown. Transfer to mashed fava beans along with mint, sour cream, lemon oil, and salt and pepper to taste. Gently fold together to blend. Fold in whole fava beans.
- To serve, smear a generous spoonful of fresh ricotta on baguette slices. Spoon fava bean mixture on top. Drizzle with a little lemon oil and garnish with some pea shoots. Add an extra grating of black pepper and serve.
Drink Pairings
PERSIAN CHICKPEA SALAD WITH POMEGRANATE DRESSING
Ingredients
Serves 6
POMEGRANATE DRESSING:
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) pomegranate molasses
1 tbsp (15 ml) lemon juice
SALAD:
1¼ cups (325 ml) dried chickpeas, soaked overnight in cold water1
2 firm ripe tomatoes, cored and diced
2 heirloom purple carrots, peeled and shaved lengthwise into strips
3 cups (750 ml) baby arugula, washed and patted dry
½ small red onion, thinly sliced, separated into rings
⅓ cup (75 ml) each finely chopped cilantro, Italian parsley and Thai basil
4 oz (125 g) Macedonian feta, crumbled
½ pomegranate, seeds only
Instructions
- To make POMEGRANATE DRESSING: Combine olive oil, pomegranate molasses and lemon juice in a small bowl. Whisk until emulsified. Transfer to a small jar and refrigerate until ready to use. Makes ⅓ cup (75 ml).
- To make SALAD: Place chickpeas in bowl and cover with cold water with a couple inches (5 cm) to spare. Soak overnight then drain and rinse. Place in a large saucepan and cover generously with cold water again. Bring to a boil over medium-high heat. Cover, with lid ajar, reduce heat to medium-low and simmer until chickpeas are tender, about 30 to 40 minutes. When tender, drain and place in a large bowl. Set aside to cool. Discard any skins that may have popped off during cooking.
- Add tomatoes, carrots, arugula and onion to cooled chickpeas. Top with chopped herbs. Refrigerate until ready to serve.
- Drizzle salad with dressing. Gently toss to evenly distribute. Transfer to a serving platter and scatter cheese and pomegranate seeds over top. Serve immediately.
Drink Pairings
APPLE AND CHEESE ROSE TARTLETS
Ingredients
Serves 4
2 red unpeeled apples, halved, cored and thinly sliced
2 tbsp (30 ml) lemon juice
¼ cup (50 ml) water
1 sheet, frozen puff pastry, thawed
all-purpose flour, for rolling pastry
½ cup (125 g) plain cream cheese, softened
4 tbsp (60 ml) granulated sugar
1 tsp (5 ml) cinnamon
½ cup (125 ml) grated sharp cheddar cheese (optional)
Instructions
- Preheat oven to 375 F (190 C). Generously grease a muffin tin with butter or cooking spray. Set aside.
- Place apple slices in a bowl. Top with lemon juice and water. Microwave 3 minutes or until apples are slightly softened. Remove apples and pat dry on paper towel. Set aside.
- Lightly dust counter surface with flour. Roll out puff pastry and cut into 4 even-sized strips lengthwise, about 3-in (7.5 cm) wide. Spread a thin layer of cream cheese over pastry. Mix together sugar and cinnamon in a small bowl and sprinkle about a tsp (5 ml) over the cream cheese. Sprinkle a bit of cheddar cheese over each strip.
- Arrange apple slices, overlapping pieces over top half of the pastry strip and making sure the rounded part of the apple is sticking out of the top of the pastry. Fold bottom half of the puff pastry up over the bottom of apple slices. Starting from one end, roll up pastry like a rosette, enclosing the apple slices. Place in muffin tins, apple-side up.
- Bake for 35 to 40 minutes or until golden brown. Remove from oven and cool 10 minutes. Remove from muffin tins and set on wire rack. Serve warm or at room temperature. Serve with whipped cream or ice cream.
Drink Pairings
KOHLRABI SALAD WITH APPLES
Ingredients
Serves 4 to 6
2 medium kohlrabi, about 2 lbs (1 kg), peeled and thinly sliced
2 unpeeled Granny Smith apples, cored and thinly sliced
½ tsp (2 ml) finely grated lemon zest
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) white balsamic or white wine vinegar
2 tbsp (30 ml) extra-virgin olive oil, divided
sea salt and freshly ground black pepper
½ cup (125 ml) torn fresh mint leaves
½ cup (125 ml) toasted hazelnuts, chopped
¼ cup (50 ml) shaved pecorino or Parmesan
whole mint leaves, for garnish, optional
Instructions
- In a large mixing bowl, toss together kohlrabi, apple, lemon zest, lemon juice, vinegar with half the olive oil. Season to taste. Add mint and gently toss just to combine.
- In a small bowl, toss hazelnuts and remaining olive oil. Season to taste. Divide kohlrabi salad among plates and top with hazelnuts and pecorino. Garnish with more mint leaves if desired.
Drink Pairings
APPLE STREUSEL KUCHEN TORTE
Ingredients
Serves 8 to 10
STREUSEL TOPPING:
1 cup (250 ml) granulated sugar
½ cup (125 ml) butter, melted
¼ cup (60 ml) all-purpose flour
2 tsp (10 ml) cinnamon
KUCHEN TORTE:
¾ cup (75 ml) soft butter
½ cup (125 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
½ cup (125 ml) milk
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
4 to 5 apples, peeled, cored and sliced, ¼-in (0.5 cm) thick
whipped cream or vanilla ice cream
Instructions
- To make STREUSEL TOPPING: Mix together sugar, butter, flour and cinnamon until a crumble mixture forms. Set aside. Makes ¾ cup (175 ml).
- To make KUCHEN TORTE: Preheat oven to 350 F (180 C). Grease bottom and sides of a 9-in (23 cm) springform pan with butter and line bottom with parchment paper. Set aside.
- In a large bowl, beat butter and sugar together with an electric mixer until fluffy. Add eggs, vanilla and milk and beat together until smooth. Stir in flour, baking powder, baking soda and salt until smooth and blended. Spread batter onto bottom of prepared pan. Arrange apples over batter. Evenly sprinkle Streusel Topping over apples.
- Bake until apples are tender and a skewer inserted in the centre comes out clean. Topping should be golden. Remove and cool in pan on a wire rack before running a knife around inside of pan and removing the sides. Serve with whipped cream or vanilla ice cream.
Drink Pairings
SWEET POTATO TURNOVERS
Ingredients
Serves about 18 turnovers
½ lb (250 g) unpeeled sweet potatoes
½ lb (250 ml) Granny Smith apples, peeled, cored and cut into fine ¼-in (0.5 cm) dice
2 tbsp (30 ml) granulated sugar, plus extra for dusting
⅓ cup (75 ml) whole blanched almonds, ground in food processor
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ cup (60 ml) finely chopped crystallized ginger
1 pkg (or 2 sheets) frozen puff pastry, thawed
all-purpose flour, for rolling
1 large egg, beaten
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- Pierce potatoes with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash with potato masher or fork. Mix in apples, sugar, almonds, cinnamon, ground ginger and chopped ginger. Set aside.
- Lightly dust a large cutting board with flour. Roll out 1 of the pastry sheets to ⅛-in (3 cm) thickness. Cut out circles using a 3½-in (8.75 cm) cookie cutter, making as many circles from the dough as possible.
- Place a heaping tbsp (15 ml) of the filling on each circle. Brush bottom edge of pastry lightly with egg wash, then fold circles in half to form a half moon. Press the edges together with a fork to seal and arrange on a parchment paper-lined baking sheet. Repeat with remaining dough and filling, collecting scraps of dough and rolling out. Brush tops of turnover with egg wash and sprinkle with sugar.
- Bake on prepared baking sheets until golden brown, about 12 to 15 minutes. Remove and allow to cool for 5 minutes before serving. Best served warm with vanilla ice cream or whipped cream.
Drink Pairings
SWEET POTATO GNOCCHI
Ingredients
Serves 6
SWEET POTATO GNOCCHI:
2 lbs (1 kg) unpeeled sweet potatoes
⅔ cup (175 ml) ricotta cheese
1 tsp (5 ml) salt
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) freshly ground black pepper
1¼ cups (300 ml) all-purpose flour, plus more for work surface, about ⅓ cup (75 ml)
SAGE AND MAPLE BUTTER:
½ cup (125 ml) unsalted butter
18 to 24 fresh sage leaves
½ tsp (2 ml) ground cinnamon
2 tbsp (30 ml) maple syrup
sea salt and freshly ground black pepper, to taste
Instructions
- To make SWEET POTATO GNOCCHI: Preheat oven to 425 F (210 C).
- Pierce sweet potatoes with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash sweet potato flesh and measure out 2 cups (500 ml), discarding remainder or saving for another use. Add ricotta and spices. Mix until well blended.
- Add flour, ½ cup (125 ml) at a time until a soft dough forms. Lightly flour a clean work surface. Divide dough into 6 equal balls. Roll out each ball into a 1-in (2.5 cm) thick rope. Cut each rope into 1-in (2.5 cm) pieces to make gnocchi. Roll the gnocchi with tines of a fork. Transfer gnocchi to a large baking sheet. Repeat with remaining dough.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add gnocchi in 3 to 4 batches and cook until tender but still al dente, or firm to the bite. Remove with a slotted spoon to a baking sheet. Loosely cover with foil to keep warm while cooking remaining gnocchi.
- To make SAGE AND MAPLE BUTTER: In frying pan, melt butter over medium heat. When melted, add sage leaves and swirl occasionally until foam subsides and solids begin to brown. Remove from heat and stir in cinnamon and maple syrup. Season with salt and black pepper. Add Sweet Potato Gnocchi and toss to coat evenly. Serve immediately.