Crab Salad Rolls with Nuoc Cham
These rolls make a lovely appetizer or light summertime meal. Feel free to experiment with the vegetables you use. Fresh bell peppers or even some freshly cooked corn kernels would be delicious additions. When assembling the rolls, make sure to add only a little of each ingredient; the amount of filling adds up quickly, and a roll that is too big will be difficult to assemble and eat. Pair these rolls with Parallel 49 Tricycle Grapefruit Radler or Sumac Ridge Private Reserve Gewürztraminer.Ingredients
Serves 20 rolls and makes about ¾ cup (180 ml)
4 oz (110 g) vermicelli rice noodles
20 × 8-in (20 cm) round rice paper wrappers
1 lb (450 g) Dungeness crabmeat, picked over and any shells discarded
½ English cucumber, halved lengthwise, seeded and julienned
2 cups (500 ml) shredded purple cabbage
2 cups (500 ml) julienned carrots
2 cups (500 ml) fresh mint leaves
2 cups (500 ml) fresh cilantro leaves and tender stems
½ cup (125 ml) crushed roasted and salted peanuts, plus more to serve
10 green onions, halved lengthwise and trimmed to 10-in (25 cm)
Nuoc Cham, to serve, make ahead, recipe follows
homemade or store-bought sriracha, to serve (optional)
NUOC CHAM
¼ cup (60 ml) fresh lime juice
3 tbsp (45 ml) fish sauce
1 clove garlic, minced
3 tbsp (45 ml) grated palm sugar
2 tbsp (30 ml) water
1 Thai (bird’s eye) chili, finely minced
1½ tsp (7.5 ml) toasted and ground sesame seeds
1 green onion, minced
1 tbsp (15 ml) finely chopped fresh cilantro leaves
1 tbsp (15 ml) finely chopped fresh mint leaves
Instructions
- Place noodles in a medium bowl and cover with boiling water. Set noodles aside until softened, about 20 minutes. Drain well and pat dry with a paper towel.
- Fill a dinner plate with room-temperature water. Place a clean tea towel on a work surface in front of you and have all filling ingredients ready at arm’s length.
- Working with 1 rice paper wrapper at a time, submerge it in water and place on tea towel. Rice paper will still be hard but will soften as you layer fillings into roll. Top with some crabmeat, noodles, cucumbers, cabbage, carrots, mint, cilantro and peanuts. Tightly fold wrapper, now malleable, over filling, tuck in sides and roll up halfway. Lay a green onion across wrapper with 1-in (2.5 cm) of overhang on both sides and tightly roll up. Transfer roll to a platter and cover with a lightly damp paper towel. Repeat with remaining wrappers and fillings.
- Serve rolls with Nuoc Cham, a bowl of extra crushed peanuts and sriracha for guests to add should they like.
- In a small bowl, whisk all ingredients until thoroughly combined. Transfer to a serving bowl and let marinate for 30 minutes before serving. Sauce may be made ahead and stored in an airtight container in refrigerator for up to 1 week.
Drink Pairings
Spelt Noodle Crab Pasta
This fresh spelt noodle crab pasta recipe highlights the delicate sweetness of BC crabmeat in every bite, complemented by the creamy richness of ricotta cheese and the aromatic flavor of fennel. This dish pairs wonderfully with CedarCreek Pinot Gris or Steamworks Lions Gate Lager, making it a versatile choice for wine or beer enthusiasts alike.Ingredients
Serves 4
¼ tsp (1 ml) ground saffron
2 ice cubes
7 oz (200 g) ricotta cheese
2 to 4 tbsp (30 to 60 ml) olive oil, divided
1 lb (450 g) spelt linguine
1 large bulb fennel, trimmed, fronds reserved for garnish
kosher salt and black pepper, to taste
3 cloves garlic, minced
1 large lemon, zest and juice
1 lb (450 g) Dungeness crabmeat and claw meat, picked over and any shells discarded
homemade or store-bought hot chili oil, for garnish
* Saffron is usually available in strands. Use a small mortar and pestle to grind it into a fine powder, or just finely crush it between your fingers.
Instructions
- Place saffron in a small bowl or jar. Add ice cubes and let sit at room temperature until ice is fully melted, about 20 minutes.
- Meanwhile, place ricotta in a blender, add 1 tbsp (15 ml) olive oil (or up to 2 tbsp/30 ml if ricotta is dry) and blend until smooth, scraping down sides of blender with a rubber spatula as needed. Transfer whipped ricotta to a small bowl and set aside.
- Bring a large saucepan of water to a boil. Add a couple good pinches of salt and cook pasta until al dente according to package directions.
- Meanwhile, in a large frying pan or sauté pan over medium-high heat, heat 1 to 2 tbsp (15 to 30 ml) olive oil. Finely slice fennel bulb before adding to pan. Season fennel with salt and pepper and sauté, stirring often, until wilted and softened with a bit of colour, 8 to 10 minutes. Add garlic and bloomed saffron and continue to sauté until fragrant, about 2 minutes. Turn off heat and stir in lemon zest and juice.
- Once pasta is cooked, remove and reserve 1 cup (250 ml) cooking water before draining pasta in a colander. Stir pasta into fennel mixture. Stir in ricotta and thin as desired with reserved pasta water to make a creamy, emulsified sauce. Fold in three-quarters of the crabmeat.
- Divide pasta among warm serving bowls. Garnish with remaining crabmeat, some torn fennel fronds and a drizzle of chili oil. Enjoy.
Drink Pairings
Whole Steamed Crab with Chorizo Lime Butter & Herb Jalapeño Butter
Choose this whole steamed crab with chorizo lime, and herb jalapeño butter for an impressive meal. Steaming the crab yourself ensures you are left with light and flaky crabmeat. Pair it with a duo of rich and zippy butters for dipping, and you have a fun and delicious choose-your-own-adventure feast. Enjoy this meal with Tofino Brewing Turf Session Ale or Joie Farm A Noble Blend.Ingredients
Serves 4
CHORIZO LIME BUTTER
½ cup (125 ml) unsalted butter, room temperature
3 oz (85 g) cured Spanish chorizo, finely diced
½ tsp (2.5 ml) smoked paprika
1 lime, zest and juice
kosher salt, to taste
HERB JALAPEÑO BUTTER
½ cup (125 ml) unsalted butter, room temperature
1 jalapeño pepper, trimmed and chopped (leave seeds in if you prefer more heat)
1 large clove garlic, minced
kosher salt, to taste
1 lemon, zest and juice
3 tbsp (45 ml) packed cilantro leaves, roughly chopped
2 tbsp (30 ml) chopped fresh chives
3 tbsp (45 ml) packed fresh flat-leaf parsley leaves, finely chopped
STEAMED CRABS
1½ to 2 lb (680 to 900 g) live Dungeness crabs
Instructions
- To make Chorizo Lime Butter, place butter in bowl of a food processor fitted with an S blade.
- In a small saucepan over medium heat, cook chorizo until fat just starts to render, about 2 minutes. Scrape chorizo and fat into food processor with butter. Add paprika and lime zest and juice. Pulse until well incorporated and chorizo has broken down a bit. Taste and season with salt, if desired, then transfer to a small saucepan and set aside. Alternatively, transfer to an airtight container and store in refrigerator for up to 2 days.
- To make Herb Jalapeño Butter, wipe out food processor and add butter, jalapeños and garlic. Pulse until well incorporated and jalapeños are in small bits. Taste and season with salt, if desired, then transfer to a small saucepan and set aside. Alternatively, transfer to an airtight container and store in refrigerator for up to 2 days.
- To make Steamed Crabs, place a steamer basket in a large stockpot. Fill pot with enough water to come just below bottom of basket, about 1- to 2-in (2.5 to 5 cm) deep. Bring water to a boil over high heat. Place crabs into steamer basket. Cover pot with a tight-fitting lid, reduce heat to medium-high and steam crabs until shells turn bright orange, 18 to 20 minutes.
- Fill 1 or 2 large bowls with ice and water. When crabs are finished steaming, remove them from pot and plunge into ice bath. Let chill for 10 minutes.
- Meanwhile, gently warm chorizo lime butter over low heat, stirring often. Take care with this; if warmed too fast, it may split. Transfer to a warm serving bowl.
- Warm herb jalapeño butter over medium heat, stirring occasionally. Once melted and warm, about 3 minutes, remove saucepan from heat and whisk in lemon zest and juice, cilantro, chives and parsley. Transfer to a warm serving bowl.
- Remove crabs from ice bath and pat dry. Place on a serving platter alongside each butter. Allow guests to crack crabs, retrieve crabmeat and dunk in butter of choice.
Drink Pairings
Island Jerk Prawns
A bit of heat, a bit of sweet just like the Caribbean, this quick and easy marinade brings out the succulent briny flavour of BC prawns. Whether in the backyard or on the beach, these prawns are sure to be a hit. Pair with Sandhill Sovereign Opal wine.Ingredients
Serves 4-6 as a starter or part of a light dinner
2 tbsp (30 ml) The Kraken Black Spiced Rum
2 tbsp (30 ml) ground allspice
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) fresh thyme leaves
1½ tsp (7.5 ml) Spanish sweet paprika
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) salt
¼ tsp (1 ml) ground nutmeg
3 cloves garlic
2 habanero or Scotch bonnet peppers, seeds removed
1 bunch green onions, roughly chopped
½-in (1.25 cm) knob fresh ginger, roughly chopped
2 lbs (900 g) whole prawns, deveined with heads and shells on
mango chutney, to serve
sliced limes, to serve
Instructions
- In a blender, combine all ingredients except prawns, chutney and limes. Purée on high speed until smooth, scraping down sides as needed.
- In a large bowl, pour jerk rub over prawns and gently massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
- Remove prawns and brush off excess marinade.
- Preheat barbecue grill to medium-high. Lightly oil grill.
- Grill prawns for 2 to 3 minutes per side, until pink and cooked through.
- Transfer cooked prawns to a platter and serve with mango chutney and plenty of limes.
- * Always wear gloves when handling hot peppers, and avoid touching your face and eyes.
- ** To prepare prawns, use a sharp pair of kitchen scissors to cut down back of shell, starting just behind head and stopping just before tail. Locate dark vein and gently pull to remove and discard.
Drink Pairings
Miso-Chili Butter Shrimp Scampi
Ditch the knife and fork, roll up your sleeves and dive in. This Wafu take on the southern staple sees sake take over for white wine, while togarashi and yuzu replace Old Bay and lemon. Try this recipe with BC spot prawns and it’s a sure thing! Pair this recipe with Gray Monk Unwooded Chardonnay.Ingredients
Serves 4 as a main course
MISO-CHILI BUTTER
½ cup (125 ml) unsalted butter, room temperature
1½ tbsp (22.5 ml) red miso paste
2 tsp (10 ml) finely sliced green onions, green parts only
½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) honey
½ lemon, zest only
SHRIMP MARINADE
1 tsp (5 ml) minced garlic
1 tsp (5 ml) minced fresh ginger
½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) salt
1 lemon, zest and juice
1½ lbs (680 g) large shrimp, deveined, shells on
SCAMPI
1 lb (450 g) red nugget potatoes
4 cobs corn, cut in half
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) minced garlic
2 tsp (10 ml) minced fresh ginger
½ cup (125 ml) sake
2 tbsp (30 ml) mirin
2 tbsp (30 ml) fresh lemon or yuzu juice
¼ cup (60 ml) loosely packed bonito flakes
2 tbsp (30 ml) chopped fresh parsley, for garnish
2 tbsp (30 ml) furikake seasoning, for garnish
lemon wedges, to serve
fresh crusty bread, to serve
Instructions
- To make Miso-Chili Butter, in a bowl, combine all ingredients and mix well. Spread mixture on a piece of plastic wrap and roll into a log, about 4-in (10 cm) long × 1-in (2.5 cm) thick. Twist ends to seal well and refrigerate for a minimum of 2 hours.
- To make Shrimp Marinade, in a non-reactive bowl, combine garlic, ginger, Japanese chili powder, salt and lemon zest and juice. Toss with shrimp and let marinate while you prepare remaining ingredients, no more than 30 minutes.
- To finish Scampi, in a medium stockpot, cover potatoes with plenty of cold, salted water and bring to a boil. Once boiling, add corn and cook until potatoes are soft, 8 to 10 minutes. Strain, then transfer to a large mixing bowl and cover to keep warm.
- Cut the chilled miso-chili butter into ¼-in (0.6 cm) thick rounds and set aside.
- In a large frying pan over medium-high heat, melt unsalted butter and sauté garlic and ginger until fragrant but not browned. Add marinated shrimp and cook until 1 side is pink. Flip shrimp, then add sake, mirin, lemon juice and bonito flakes. Bring to a simmer and cook another 3 to 4 minutes, until shrimp are fully pink and cooked through. With a slotted spoon, add shrimp to corn and potatoes, leaving any juices in pan.
- Turn off heat, add half of the miso-chili butter to pan and whisk until melted. Add to shrimp, corn and potatoes and toss well to coat.
- Transfer to a large serving dish or serve straight on a table lined with brown kraft or butcher paper. Garnish with remaining miso-chili butter, parsley and furikake seasoning. Serve with plenty of lemon wedges and a loaf of fresh crusty bread to sop up juices.
Drink Pairings
Shio-Koji Cedar Plank Salmon
The magical and transformative Koji along with ginger, garlic and citrus add depth and a touch of umami richness to this west-coast BBQ favourite. Minimal prep, minimal clean-up, maximum results. This cedar plank salmon recipe pairs wonderfully with Sandhill Rosé.Ingredients
Serves 4
¼ cup (60 ml) shio-koji
1 tbsp (15 ml) finely minced fresh ginger
2 cloves garlic, finely minced
2 tsp (10 ml) brown sugar
½ orange, zest only
1 side (about 1½ lbs/680 g) salmon, skin on, pin bones removed
Heirloom Tomato Salad, to serve, recipe follows (optional)
HEIRLOOM TOMATO SALAD
1 lemon, juice only
1 clove garlic, finely minced
2 tbsp (30 ml) finely chopped fresh shiso or 1 tbsp (15 ml) each of fresh Thai basil and fresh mint
1 tbsp + 1 tsp (20 ml) capers, chopped
1½ tbsp (22.5 ml) extra-virgin olive oil
12 oz (340 g) heirloom tomatoes, cut into bite-sized pieces
1 shallot, very thinly sliced
Instructions
- In a small bowl, combine shio-koji, ginger, garlic, brown sugar and orange zest.
- Pat salmon dry with paper towel and rub with shio-koji mixture. Cover with plastic wrap and refrigerate for 8 to 12 hours.
- Submerge a food-safe cedar plank in water, weighted down with a heavy bowl, and soak for 1½ to 2 hours.
- Preheat barbecue grill to 400 F (200 C).
- Remove salmon from refrigerator, unwrap and wipe off excess marinade.
- Remove plank from water, pat dry and place in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon, skin-side down, directly on charred side. Close barbecue lid and, maintaining grill temperature at 350 to 400 F (175 to 200 C), cook for 10 to 12 minutes, or until salmon flakes easily when pierced with a fork at its thickest point.
- Serve with Heirloom Tomato Salad directly over salmon or on side.
- HEIRLOOM TOMATO SALAD
- In a medium bowl, combine lemon juice, garlic, shiso, capers and olive oil and stir well Toss with tomatoes and shallots, and serve.
Drink Pairings
Miso Ramen Chowder
In the true spirit of Wafu, east meets west at the bottom of this bowl. What starts as a simple and classic ramen will find you finishing up the last few spoonfuls of a rich and hearty chowder. Pair this ramen with 33 Acres of Nirvana IPA.Ingredients
Serves 4
Bacon Dashi
8 oz (225 g) unsliced smoked slab bacon, cut into ¼ × 1 × 1-in (0.6 × 2.5 × 2.5 cm) pieces
1 piece (about 3 × 4-in/7.5 × 10 cm) dashi kombu seaweed, rinsed
1 stalk celery, cut into ¾-in (2 cm) pieces
1 × 330 ml bottle Asahi Super Dry
2 × 10 oz (284 ml) cans clam nectar
2 cups (500 ml) water
3 g (about ¼ cup/60 ml) bonito flakes
MISO RAMEN CHOWDER
2 tbsp (30 ml) canola oil, divided
2 tsp (10 ml) minced garlic
1 cup (250 ml) Zuiyo Junmai Sake
1 lb (450 g) fresh clams (such as Manila or littleneck)
4 eggs
½ cup (125 ml) whipping cream
¼ cup (60 ml) white miso
1 tbsp (15 ml) potato starch
1 medium Yukon Gold potato, cut into ⅓-in (0.8 cm) dice
2 stalks celery, cut into ⅓-in (0.8 cm) dice
½ yellow onion, cut into ⅓-in (0.8 cm) dice
1 lb (450 g) fresh ramen noodles
½ cup (125 ml) finely sliced green onions, green parts only, for garnish
togarashi seasoning, for garnish
toasted nori sheets, for garnish
Instructions
- To make Bacon Dashi, in a medium saucepan, combine bacon, kombu, celery, Asahi, clam nectar and water and bring to a boil. Skim any foam, then reduce heat and simmer for about 25 minutes. Remove from heat, add bonito flakes and let steep for 10 minutes. Remove bacon slices and set aside. Strain dashi into a heatproof container and set aside.
- To make Miso Ramen Chowder, in a saucepan with a tight-fitting lid over medium-high heat, warm 1 tbsp (15 ml) canola oil until shimmering. Add garlic and sauté until fragrant, about 30 seconds. Pour in sake and reduce liquid by one-third, then add clams and cover. Cook for 3 to 4 minutes, discarding any clams that don’t open, then set aside with reserved bacon.
- Carefully pierce bottom of each egg with a thumbtack or pushpin; this will make them easier to peel. In a small saucepan, boil enough water to cover eggs, then gently lower eggs into water and cook for 7 minutes. Cool under cold running water until easy to handle. Peel and set aside for garnish.
- In a small bowl, mix cream, miso and potato starch until smooth. Set aside.
- In a medium saucepan over medium-high heat, place remaining 1 tbsp (15 ml) canola oil. Add potatoes, celery and onions and sauté until onions are slightly softened. Pour in dashi and simmer until potatoes are softened, then pour in miso-cream mixture and stir until slightly thickened. Add reserved bacon and clams and remove from heat.
- In a large saucepan of rapidly boiling water, blanch ramen noodles, stirring often, until cooked but still firm, 60 to 90 seconds. Strain and shake out any excess liquid.
- Divide noodles into 4 bowls and ladle in hot broth, distributing clams and bacon evenly. Garnish each bowl with sliced green onions, togarashi, toasted nori and 1 egg, cut in half.
Drink Pairings
Fried Devilled Eggs with Vodka-Poached Spot Prawns
This fun take on a deviled egg offers a deliciously crunchy twist on the classic and is sure to be a crowd-pleaser. Crowned with a decadent vodka-poached spot prawn tail, this nibble has a distinct West Coast twist. Try pairing this recipe with Tito's Vodka.Ingredients
Serves 24 devilled eggs
14 large eggs, divided
vegetable oil, for frying
¼ cup (60 ml) mayonnaise
2 tsp (10 ml) Dijon mustard
1½ tbsp (22.5 ml) finely diced dill pickles
1 tbsp (15 ml) finely diced fresh chives
1 serrano pepper, seeds removed and finely diced (optional)
kosher salt, to taste
1 cup (250 ml) all-purpose flour
1½ cups (375 ml) panko bread crumbs
¾ cup (180 ml) finely crushed butter crackers
Vodka-Poached Spot Prawns, for garnish, make ahead, recipe follows
fresh dill fronds, for garnish
Vodka-Poached Spot Prawns:
1 cup (250 ml) vodka
1 cup (250 ml) water
2 lemon slices, each about ¼-in (0.6 cm) thick
1½ tsp (7.5 ml) kosher salt
½ tsp (2.5 ml) black peppercorns
24 spot prawns, peeled and deveined
Instructions
- Place 12 eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place pan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
- Pour vegetable oil into a large heavy-bottomed saucepan to come 2-in (5 cm) up sides. Fit saucepan with a deep-frying thermometer and heat oil over medium heat until thermometer registers 350 F (175 C).
- Meanwhile, scoop yolks out of halved eggs and place yolks in a medium bowl along with mayonnaise, mustard, dill pickles, chives and serrano pepper, if using. Mix well with a fork until combined and smooth. If too thick, add water, 1 tbsp (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt. Transfer filling to a piping bag, if desired, and refrigerate until ready to use.
- Place flour in a medium bowl. In another medium bowl, stir panko and crushed crackers. In a third bowl, whisk remaining 2 eggs.
- Working with a couple of egg white halves at a time, dredge egg whites in flour, then whisked eggs and finally panko-cracker mixture, shaking off any excess after each addition. Repeat until all egg whites have been breaded.
- Working with a couple of breaded egg whites at a time, carefully add to hot oil and fry, turning once or twice, until golden brown, about 2 minutes. Transfer to a paper-towel-lined plate and lightly season with salt. Transfer fried egg whites to a cooling rack to prevent them from getting soggy, and repeat until all have been fried.
- Pipe or spoon reserved filling evenly into cup of each fried egg white. Top with a Vodka-Poached Spot Prawn and a dill frond or two.
- Vodka-Poached Spot Prawns: In a small saucepan over medium-low heat, bring vodka, water, lemon slices, salt and peppercorns to a bare simmer. Add spot prawns and cook until opaque and pink, about 1 to 2 minutes. Remove saucepan from heat and, with a slotted spoon, transfer spot prawns to a plate. Refrigerate for 30 minutes to 1 hour. Enjoy as is or as part of a dish. Makes 24 prawns.
Drink Pairings
Spot Prawn Rhubarb Ceviche
Fresh spot prawns stand as a cherished West Coast ingredient. Yet, their availability is fleeting, harvested only for a brief period each spring. Maximize their appeal by incorporating them into this vibrant Spot Prawn Rhubarb Ceviche, guaranteed to attract much admiration. Try pairing this recipe with Ruffino Aqua di Venus Pinot Grigio or Veuve du Vernay Brut Rose.Ingredients
Serves 6
¼ cup (60 ml) roughly chopped fresh rhubarb (about 1 large stalk)
1 lemon, juice only (about 3 tbsp/45 ml)
1 lime, juice only (about 2 tbsp/30 ml)
1 handful fresh cilantro, leaves and stems separated
1 jalapeño pepper, halved widthwise through its centre
kosher salt, to taste
¼ small red onion
¼ cup (60 ml) salted almonds
¼ English cucumber
14 oz (398 g) spot prawn tails, peeled and deveined
microgreens of choice, for garnish
Plantain Chips, to serve, make ahead, recipe follows
Plantain Chips:
vegetable oil, for frying
3 green plantains (about 1½ lbs/680 g)
1½ tsp (7.5 ml) fine sea salt
Instructions
- In a blender, combine rhubarb, lemon juice and lime juice and blend until smooth. Transfer to a medium non-reactive bowl along with cilantro stems, top half of jalapeño and a pinch of salt. Refrigerate for 1 hour to allow dressing to infuse.
- Dice red onion and put in a bowl of ice‑cold water for 10 minutes, then drain and pat dry with paper towel. Set aside.
- Finely slice remaining half of jalapeño into rings and roughly chop cilantro leaves and almonds. Dice cucumber and place in a large non-reactive bowl along with diced red onions, jalapeño rings, chopped cilantro and almonds. Set aside.
- Cut spot prawn tails into bite-sized pieces and add to bowl with vegetable mixture.
- Once ceviche dressing has infused, strain it through a fine-mesh strainer and discard jalapeño top and cilantro stems. Pour dressing over spot prawn mixture. Set aside for 5 minutes so acid in marinade begins to “cook” prawns and they start to turn opaque. Taste and season with extra salt, if desired.
- To serve, divide among 6 small glasses. Garnish with microgreens and serve with Plantain Chips.
- Plantain Chips: In a deep fryer or large, deep saucepan over medium heat, heat oil until it registers 375 F (190 C) on a deep-frying thermometer. Line a baking sheet with paper towel and set aside. Peel plantains. Using a sharp knife or mandoline, slice crosswise into thin rounds. Place sliced plantains, about 6 to 8 at a time, in hot oil and fry, turning frequently, until golden, 30 to 45 seconds. Transfer to lined baking sheet and season immediately with a sprinkle of salt. Can be made up to 2 days ahead and kept in an airtight container at room temperature.
Drink Pairings
Salmon Crisps
Delicate and decadent, these impressive Salmon Crisp appetizers are unique little works of art, yet deceivingly easy to make, and oh-so-delicious! Capers offer a staccato of tangy flavours to a creamy dip that balances smoked salmon rosettes in crisp phyllo cups. Serve them at any elegant event, and watch your guests come back for more Try pairing this recipe with Quails Gate Rose.Ingredients
Serves 12 crisps
2 tbsp (30 ml) vegetable oil
2 sheets phyllo pastry (about 12 × 16‑in/30 × 40 cm each), thawed
1 × 5.2 oz (150 g) package Boursin cheese
2 tbsp (30 ml) sour cream
¼ cup (60 ml) finely chopped shallots
3 tbsp (45 ml) capers, drained, finely chopped
7 oz (200 g) thinly sliced smoked salmon
fresh dill, for garnish
Instructions
- Preheat oven to 350 F (175 C). Using a pastry brush, lightly grease 12 mini muffin cups with oil.
- Stack both phyllo sheets together. Using a sharp knife, cut into about 4-in (10 cm) squares, yielding 12 squares per sheet and 24 in total. Gently press 1 phyllo square into each muffin cup. It will naturally crease as it shapes into cup. Brush only the pastry inside of cup with oil, not the part standing over sides. Lightly press another phyllo square into cup and brush similarly with oil, pushing pastry into bottom and sides of muffin cup. Repeat with remaining 11 cups.
- Bake for 5 to 7 minutes, until pastry turns light gold. Remove from oven and allow to cool for 5 minutes in pan. Gently remove each pastry cup and cool completely on a rack. Store in an airtight container in a cool, dry place until ready to use. Can be made up to a day in advance.
- In a small bowl, mix Boursin and sour cream until fully incorporated. Mix in shallots and capers. Spoon into a piping bag and cut a small hole, about ½-in (1.25 cm) in diameter, at the tip.
- Pipe cheese mixture equally into each phyllo cup. Roll smoked salmon slices into rosettes or fold loosely over cheese filling. Garnish with dill and serve.