MUSTARD PRETZEL BITES
The perfect après treat: beer and cheese fondue with pretzel bites. Find the beer and cheese fondue recipe on our recipes page.Ingredients
Serves Serves 4 to 6
1½ cups (375 ml) warm water
2 tbsp (30 ml) sugar
1 package (2¼ tsp/7 g) dry yeast
⅓ cup (75 ml) butter, melted
2½ tsp (12.5 ml) salt
3 tbsp (45 ml) grainy mustard, divided
4½ cups (560 g) all-purpose flour
16 cups (4 L) water
½ cup (125 ml) baking soda
1 egg, beaten
1 tbsp (15 ml) whipping cream
2 tbsp (30 ml) coarse sea salt
Instructions
- In bowl of a standard mixer fitted with a dough hook attachment, add water, sugar and yeast. Let mixture sit for 5 minutes.
- Add butter, salt, 2 tbsp (30 ml) grainy mustard and flour and mix on low speed until combined. Continue mixing for another 10 minutes or until dough is smooth and elastic and pulls away from sides of bowl.
- Take a separate bowl and grease sides with vegetable oil. Place dough in the bowl and coat it with oil. Cover with shrink wrap or a tea towel and let it rise in a warm spot until it doubles in size, about one hour. Alternatively, let it rise overnight in the refrigerator.
- Preheat oven to 375 F (190 C). In a large pot, bring 16 cups (4 L) water to a boil. Once the water comes to a boil, reduce heat to medium and carefully add baking soda. This will make the water rise up, so be careful. Turn the heat back up to high. Line a baking pan with parchment paper
- Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into a rope about 1-in (2.5 cm) thick.
- Cut the ropes into 1-in (2.5 cm) pieces.
- Drop 12 to 15 pieces of dough into pot, let water return to a boil then continue to cook for about 30 seconds. Remove pretzel bites with a spider or large slotted spoon and drain. Lay pretzel bites on baking sheet, leaving at least 2-in (5 cm) between each bite. Continue working until all pretzels have been boiled.
- Mix egg, whipping cream and remaining grainy mustard. Brush pretzels with egg wash and sprinkle with coarse salt.
- Bake pretzels until they are golden brown, about 10 to 15 minutes. Serve warm with fondue.
Drink Pairings
BEER & CHEESE FONDUE SERVED WITH MUSTARD PRETZEL BITES
The perfect après treat: beer and cheese fondue with pretzel bites. The pretzel bites recipe can be found on our recipes page.Ingredients
Serves Serves 4 to 6
½ lb (250 g) Brussels sprouts, halved
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
1 garlic clove, minced
1 cup (250 ml) pilsner beer
½ lb (250 g) Gruyère cheese, grated
½ lb (250 g) raclette cheese, grated
¼ lb (125 g) fontina cheese, grated
¼ lb (125 g) smoked Gouda cheese, grated
1½ tbsp (22 ml) cornstarch
1 tbsp (15 ml) whipping cream
4 chives, thinly sliced
Mustard Pretzel Bites, make ahead, recipe follows, to serve
1 large garlic sausage, sliced 1-in (2.5 cm) thick, to serve
2 radicchios, cut into 8 pieces, to serve
1 apple, cored and sliced, to serve
6 radishes, halved, to serve
1 small jar cornichons, to serve
16 cherry tomatoes, to serve
3 endives, quartered, to serve
Instructions
- Preheat oven to 375 F (190 C). Toss Brussels sprouts with olive oil and season to taste with salt and pepper. Transfer to a baking sheet and roast until golden brown and cooked through, about 20 to 25 minutes. Set aside.
- In a medium, heavy-bottomed saucepan, bring garlic and beer to a simmer over medium heat. In a bowl, toss grated cheeses with cornstarch. Once beer starts to simmer, reduce heat to low and add in a handful of cheese at time, stirring well after each addition and only adding more once cheese has melted. When all cheese has been incorporated, add cream and mix well. Transfer to a pre-warmed fondue bowl, garnish with chives, and serve with Mustard Pretzel Bites and remaining ingredients.
Featuring
THIT KHO VIETNAMESE BRAISED PORK & EGGS
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 6
2 oz (60 g) palm sugar
2 lbs (1 kg) pork belly, cut into 2-in (5 cm) cubes
2 shallots, sliced
4 garlic cloves, crushed
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) freshly ground pepper
1 x 17½ oz (520 ml) can coconut water
4 eggs, medium boiled, peeled and halved
2 bird’s eye chilis, sliced
2 green onions, sliced
Instructions
- In a heavy-bottomed saucepan, heat palm sugar over medium heat until melted. Stir and continue heating until golden brown and caramelized, about 5 to 8 minutes.
- Carefully add pork and toss until sugar has dissolved. Add shallots, garlic, fish sauce, soy sauce, pepper and coconut water. Bring to a boil and reduce heat to a simmer. Cover and continue cooking for about 1 hour or until pork is just tender.
- Remove lid and continue cooking for another 20 to 30 minutes, or until sauce has reduced and thickened. Transfer to a serving bowl and garnish with eggs, chilis and green onions. Serve with jasmine rice.
Drink Pairings
THAI MONEYBAGS
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves Makes 20 moneybags
½ lb 250 g ground pork
1 tsp (5 ml) minced ginger
1 garlic clove, minced
1 bird’s eye chili, minced
2 tsp (10 ml) cilantro stems, minced
3 shiitake mushrooms, minced
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) sugar
2 tsp (10 ml) soy sauce
20 chives, blanched
1 package (50 sheets) 5-in (12 cm) spring roll wrappers
vegetable oil for frying
sweet chili sauce, to dip
Instructions
- In a medium-size mixing bowl, add pork, ginger, garlic, chili, cilantro, shiitake, fish sauce, sugar and soy. Mix well, about 5 minutes.
- Spoon a heaping teaspoon (about 5 ml) of pork mixture into middle of a spring roll wrapper. Gather together edges of wrapper like a purse and tie with a chive. Set aside and repeat with remaining filling.
- Heat enough oil in a saucepan or wok to deep-fry, about 4-in (10 cm), over medium heat until it reaches 375 F (190 C).
- Deep-fry money bags in batches until golden brown and cooked through, about 3 to 4 minutes, or until internal temperature of each bag reaches 160 F (71 C). Drain and serve with sweet chili sauce.
Drink Pairings
PORK BELLY WITH QUAIL EGGS & HASHBROWN HEARTS
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves 2
4 tsp (20 ml) kosher salt, plus extra for seasoning
2 tsp (10 ml) granulated sugar
¼ tsp (1 ml) freshly ground black pepper, plus extra for seasoning
1 lb (500 g) pork belly, skin on
½ cup (125 ml) chopped flat-leaf parsley
½ cup (125 ml) chopped basil leaves
2 tbsp (30 ml) chopped chives
1 small shallot, minced
2 garlic cloves, minced
¼ tsp (1 ml) crushed red pepper chili flakes
⅓ cup (75 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
12 quail eggs
1 cup (250 ml) watercress greens or baby arugula
Hashbrown Hearts, make ahead, ingredients start below
4 large yellow potatoes, about 2 lbs (1 kg)
3 tbsp (45 ml) grapeseed oil
½ tsp (2.5 ml) paprika
1 tsp (5 ml) ground cumin
Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare pork belly 2 days (or at least 1 day) ahead. In a small bowl, whisk together salt, sugar and pepper. Set aside.
- Pat skin of pork belly dry with a paper towel. With a sharp knife, score through skin every ½-in (1.25 cm) at a diagonal, cutting through skin and into fat, but not so deep that you hit meat. Repeat cutting in opposite diagonal to create a diamond pattern. Season pork belly with salt, sugar and a few grinds of black pepper. Place in an airtight container, cover and refrigerate overnight.
- The next day, place an oven rack in the middle position, then preheat oven to 450 F (230 C).
- Place pork on a rimmed baking tray or a large oven-safe frying pan and roast for 30 minutes. Reduce heat to 275 F (140 C) and continue to roast pork until tender but not mushy, about 1 hour. Remove from oven and let pork cool to room temperature. Wrap tightly in plastic wrap or parchment paper and refrigerate until thoroughly chilled, for at least 3 hours and up to 2 days.
- While pork belly chills, make herb sauce. In a medium bowl, whisk together parsley, basil, chives, shallot, garlic and chili flakes until combined. Whisk in olive oil and vinegar then season to taste with salt and pepper. Set aside or transfer to an airtight container and refrigerate for up to 1 day.
- When ready to serve, cook eggs. Heat a small non-stick frying pan over medium-high heat. Brush with some oil and break 6 eggs into pan. Cook until whites are set but yolks are still runny, about 2 to 3 minutes. Transfer eggs to a serving plate and repeat to cook remaining 6 eggs.
- Thickly slice pork belly and brown slices in a frying pan set over medium heat until warmed through and lightly browned, about 5 to 8 minutes. Arrange alongside eggs and top with some watercress greens, then drizzle some herb sauce over greens and pork belly. Serve while pork belly is warm alongside Hashbrown Hearts (recipe follows).
- Instructions for hashbrowns start below: Preheat oven to 400 F (200 C). While oven is preheating, place a large rimmed baking tray in oven to warm.
- Fill a large saucepan with cold water and place on stovetop, but do not turn on stove yet.
- Peel and slice potatoes into ¼-in (0.5 cm) thickness. Using a small metal, heart-shaped cookie cutter, cut out as many hearts as you can. Reserve potato scraps in water for another use. Add potato hearts to saucepan filled with water and bring to a boil over high heat. Once at a boil, reduce heat to medium-high and continue to cook potatoes for 3 minutes. Drain potatoes and place in a large bowl.
- In a small bowl, whisk together oil, paprika, ground cumin and a good pinch of both salt and pepper. Drizzle over potatoes and gently toss to coat. Let sit for 3 minutes.
- Carefully remove hot tray from oven and tip potatoes onto tray in a single layer. Roast for 10 minutes, then stir, flip potatoes and roast again until golden brown and crisped, about another 15 to 20 minutes. Let cool on tray for 2 minutes before transferring to a serving bowl. Enjoy while warm. Reheat before serving, if needed.
Drink Pairings
BOURBON-GLAZED HAM SERVED WITH ROASTED CARROTS
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8
1 cup (250 ml) bourbon
½ cup (125 ml) maple syrup
½ cup (125 ml) soy sauce
⅓ cup (75 ml) brown sugar
2 tbsp (30 ml) Dijon mustard
2 oranges, zest and juice
5 star anise pods
1 x 1-in (2.5 cm) coin of ginger
2 garlic cloves, minced
6 lbs (2.72 kg) bone-in cooked ham
15 to 20 small carrots
2 tbsp (30 ml) unsalted butter
1 cup (250 ml) water, or more as needed
Instructions
- In a medium saucepan over medium heat, place bourbon, maple syrup, soy sauce, brown sugar, Dijon, orange juice and zest. Stir to combine. Add anise, ginger and garlic. Bring to a boil then reduce to a simmer. Cook for 10 minutes or until it has reduced by one third and is thick enough to coat the back of a spoon. Remove from heat and set aside.
- Place ham on a cutting board skin-side up. Using a sharp knife, score top of ham diagonally with lines about 1-in (2.5 cm) apart. The scores should only be ¼-in (0.5 cm) deep.
- Preheat oven to 375 F (190 C) and place ham in a large baking dish. Pour half of glaze over ham. Add 1 cup (250 ml) water to bottom of pan and bake for 30 minutes. Keep checking on ham and add a little water when pan gets dry, to avoid burning glaze. Add carrots to bottom of pan, then remaining glaze and butter. Cook for another 30 minutes or until carrots are tender and ham is warmed through with dark, crispy skin.
- To serve, remove ham and carrots from pan and transfer to a platter. Sieve remaining pan jus into a gravy boat and serve alongside ham.
Drink Pairings
Crown Roast of Pork served with Wild Rice Pilaf
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8 - 10
FOR CROWN ROAST
6 cups (1.5 L) warm water
6 tbsp + 2 tsp (90 ml + 10 ml) kosher salt, divided
2 tbsp (30 ml) brown sugar
1 bay leaf
10 peppercorns
4 cloves
8 to 10 lb (4 to 4.54 kg) pork crown roast
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) red or white wine vinegar
1 tbsp (15 ml) Worcestershire sauce
½ tsp (2.5 ml) Tabasco sauce (optional)
2 tbsp (30 ml) prepared grainy mustard
3 to 4 garlic cloves, crushed
1 tbsp (15 ml) chopped fresh rosemary
1½ tsp (7 ml) ground pepper
2 tbsp (15 ml) chopped parsley
WILD RICE PILAF (recipe separate)
Instructions
- In a stockpot large enough to fit the roast, mix 6 cups (1.5 L) warm water, 6 tbsp (90 ml) kosher salt and brown sugar until dissolved. Add bay leaf, peppercorns and cloves to the brine and cool to room temperature. Submerge pork crown roast in liquid and brine for 2 to 4 hours.
- Preheat oven to 450 F (230 C) and adjust baking rack to lower middle of oven.
- Remove crown roast from brine and pat dry with paper towel.
- In a small bowl, mix olive oil, red or white vinegar, Worcestershire sauce, Tabasco sauce (if using), mustard, garlic, rosemary, ground pepper and 2 tsp (10 ml) kosher salt. Set aside for 15 minutes to integrate flavours.
- Brush prepared marinade evenly over crown roast. Tie ribs together at ends to form a “crown” and place in large roasting pan. Fold aluminium foil over exposed bones only, to avoid burning. Bake for 10 minutes. Without opening oven door, reduce heat to 325 F (170 C) and continue cooking for 20 minutes per pound or until internal temperature reaches 155 F (68 C). Remove from oven and rest for 15 to 20 minutes.
- To serve, place roast on large serving platter. Cut and discard string and remove aluminum foil from bones.
- Spoon Wild Rice Pilaf into cavity of crown roast or serve alongside in a bowl. Garnish rice with chopped parsley.
Drink Pairings
Gorgonzola-Stuffed Pork Chops
This is a perfect mid-week meal, easy to make and easy to clean up.Ingredients
Serves 2
2 tbsp (30 ml) olive oil
2 x ½ lb (500 g) bone-in pork chops
salt and pepper, to taste
6 tbsp + 2 tbsp (90 ml + 30 ml) Gorgonzola, divided
2 tbsp (30 ml) unsalted butter
4 garlic cloves, minced
½ red onion, sliced
2 Bosc pears, cored and cut into eighths
1 tbsp (15 ml) red wine vinegar
2 tbsp (30 ml) Dijon
½ cup (125 ml) white wine
7 sprigs thyme
Instructions
- Preheat oven to 375 F (190 C).
- In a large ovenproof frying pan with a lid, heat oil over medium-high. Season pork chops with salt and pepper and sear until golden brown, about 4 minutes per side. Remove from frying pan and allow to cool until temperature is manageable for handling. Using a paring knife, cut a deep pocket (without going all the way through) in thickest side of each pork chop. Divide 6 tbsp (90 ml) of Gorgonzola in half and fill each pocket.
- In same frying pan from step 2, over medium-high heat, melt butter. Add garlic, red onions and pears. Sauté until soft, about 5 to 8 minutes.
- In a small mixing bowl, mix vinegar, Dijon and white wine. Pour mixture into frying pan and cook for 1 minute. Add pork chops back into pan with thyme and cover with lid. Place frying pan in oven and cook until pork chops reach a temperature of 155 F to 160 F (68 C to 71 C), about 8 to 10 minutes.
- Serve with remaining Gorgonzola crumbled over top.
Drink Pairings
Grilled Pork Belly
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes. Eat the meats as described in the recipes as little lettuce packages, on their own, or with rice and kimchi—it's up to you!Ingredients
Serves 4-6
1 lb (500 g) sliced pork belly
½ head green lettuce, washed, to serve
1 bunch perilla leaves, to serve (optional)
4 garlic cloves, thinly sliced, to serve
2 Korean chili peppers or serrano peppers, thinly sliced
white short grain rice, cooked, to serve
Fermented Bean Sauce, make ahead (recipe in Fall issue) to serve
Instructions
- Cook pork belly pieces on Korean grill over medium-high heat until cooked through, about 3 to 4 minutes per side. Cut into bite-sized pieces to serve.
- To eat, if desired, rip a piece of lettuce into a bite-sized piece, fill with a perilla leaf, a piece of pork belly, sliced garlic, chili, rice and some Fermented Bean Sauce.
Drink Pairings
Handmade Orecchiette with Brussels Sprouts & Sausage
Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!Ingredients
Serves 2 to 4
Handmade Orecchiette* recipe follows
2 tbsp (30 ml) olive oil
3 Italian sausages, casings removed
15 Brussels sprouts, shredded
3 garlic cloves, minced
1 tsp (5 ml) chili flakes
1 lemon, juice only
salt and pepper, to taste
½ cup (125 ml) panko bread crumbs, toasted
¼ cup (60 ml) chopped parsley
1 cup (250 ml) grated Parmesan, divided
*This recipe can be made with store-bought orecchiette pasta, if desired.
HANDMADE ORECCHIETTE:
2½ cups (625 ml) semolina flour
½ tsp (2 ml) salt
¾ cup (175 ml) warm water
Instructions
- Prepare Handmade Orecchiette (recipe follows) or use store bought.
- In a large saucepan, heat oil over medium-high heat. Brown the sausage meat in pan, using a wooden spoon to gently break apart the sausage as it cooks to form a mince. Add Brussels sprouts, garlic, chili flakes and lemon juice. Cook for 5 to 8 minutes, until Brussel sprouts are soft. Season with salt and pepper. Remove from heat and set aside.
- Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining.
- Reheat sausage mixture. Add pasta water and pasta. Stir to combine and let cook for 2 minutes.
- In a small mixing bowl, mix together bread crumbs, parsley and ½ cup (125 ml) of Parmesan.
- Serve pasta topped with toasted panko crumb mixture and extra ½ cup (125 ml) of Parmesan.
- HANDMADE ORECCHIETTE:
- In a stainless steel mixing bowl, mix together 2½ cups (625 ml) semolina flour and salt. With hands, make a small well in middle of flour mixture. Pour warm water into well. With floured hands gently bring some of the flour from the outside into the water until a shaggy dough forms. Place dough onto a clean, floured surface. Bring dough together into a ball and knead until dough is smooth and bounces back when poked, about 5 to 8 minutes. Wrap dough tightly in plastic wrap and set aside for 30 minutes.
- Once dough has rested, cut into 4 even sections. Work with 1 piece of dough at a time, keeping remaining portions covered so they don’t dry out. Dust a work surface with semolina flour, roll out dough to make a rope about ½-in (1.25 cm) thick. Cut rope into small pieces, about a thumb width each. Using back of a dinner knife, starting at top of 1 piece of dough, drag knife towards you, pushing the dough ball flat. It will look like a little disk with curled up sides. Flip disk inside out to make a rounded cone. Repeat with rest of dough. Place finished pasta shapes on a floured tray until ready to cook.