Carrot Cake with Cream Cheese Icing & Candied Carrot Curls
Ingredients
Serves 6
½ cup (125 ml) lightly packed brown sugar
½ cup (125 ml) white sugar
1 cup (250 ml) vegetable oil
3 eggs
2 cups (500 ml) grated carrot
½ tsp (2.5 ml) orange zest
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground allspice
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) kosher salt
Cream Cheese Icing, recipe follows
1 x 8 oz (250 g) block cream cheese, softened
½ cup (125 ml) unsalted butter, softened
3 cups (750 ml) icing sugar, sifted
¼ tsp (1 ml) kosher salt
½ tsp (2.5 ml) orange zest
1 tsp (5 ml) orange juice
Candied Carrot Curls, recipe follows, for garnish
2 large carrots, peeled
1 cup (250 ml) sugar
1 cup (250 ml) water
Raw, slivered pistachios, for garnish
Instructions
- Grease an 8½ x 4½-in (21.5 x 11.5 cm) loaf pan. Preheat oven to 325 F (170C).
- In a mixing bowl, whisk together sugars, oil and eggs until light and creamy. Fold in carrot and orange zest.
- In a separate bowl, sift together dry ingredients. Add wet ingredients and fold together until combined.
- Transfer to oven and bake for 45 minutes to 1 hour, or until a skewer inserted into centre of cake comes out clean.
- Remove from oven and let cake cool completely, then remove from pan. Frost with Cream Cheese Icing and garnish with pistachios and Candied Carrot Curls. Makes one 8½ x 4½-in (21.5 x 11.5 cm) loaf cake
- TO MAKE CREAM CHEESE ICING: In a large bowl, using a mixer or wooden spoon, cream the cream cheese and butter together until light and fluffy. Gradually add icing sugar, mixing well between each addition. Add salt, orange zest and juice and mix until combined. Makes enough for 1 loaf cake.
- TO MAKE CANDIED CARROT CURLS: Using a vegetable peeler, peel long strips off carrots, aiming to keep as many pieces intact as possible. In a medium saucepan, bring sugar and water to a boil over medium-high heat. Add carrots and return to a simmer, then reduce heat to low and simmer for 15 to 20 minutes, or until carrots are tender. Preheat oven to 250 F (130 C). Line a baking sheet with parchment paper. Remove carrots from syrup and gently drain, being careful not to break the strips. Lay strips in a single layer on lined baking sheet. Transfer to oven and bake for 30 minutes. Meanwhile, gather clean items from kitchen that have cylindrical handles of various sizes, such as wooden spoons, a whisk and/or a saucepan handle. Remove carrots from oven and immediately and carefully wrap them around handles to create curls. Let carrots cool around handle, then carefully remove them.
Drink Pairings
Peruvian-Inspired Chicken Lettuce Wraps with Aji Verde
Ingredients
Serves Serves 2 to 3
2 green onions, trimmed and roughly chopped
4 garlic cloves
1 small jalapeño, halved, seeded and sliced, divided
2½ cups (625 ml) packed cilantro leaves, divided
1 cup (250 ml) packed parsley leaves
½ cup (125 ml) packed mint leaves
2 limes, zest and juice
1 cup (250 ml) sour cream
2 tbsp (30 ml) red wine vinegar
salt and pepper, to taste
3 chicken breasts
1 small red bell pepper, thinly sliced
¼ red onion, thinly sliced
1 medium carrot, shredded
½ cup (125 ml) crumbled feta cheese
1 large head butter lettuce
Instructions
- To make Aji Verde, in a food processor or blender, combine green onions, garlic, half the jalapeño, 2 cups (500 ml) cilantro, parsley, mint, lime zest and juice, sour cream and red wine vinegar. Blend on high until smooth. Season with salt and pepper, to taste.
- Place chicken in a container with a lid and pour half the Aji Verde over top. Reserve remaining Aji Verde for serving and place in refrigerator. Transfer chicken to refrigerator and marinate for at least 1 hour and up to 4 hours.
- Preheat grill to medium-high. Grill chicken for 8 to 10 minutes per side, or until internal temperature reaches 165 F (74 C). Let rest for 5 minutes, then slice.
- On a serving platter, arrange remaining jalapeño, remaining ½ cup (125 ml) cilantro, red pepper, red onion, carrot and feta. Add whole lettuce leaves along with chicken and remaining Aji Verde.
- To serve, place a mixture of the ingredients, as desired, in a lettuce leaf and drizzle with a spoonful of Aji Verde.
Drink Pairings
Collard Green Tofu Wraps served with Tahini Sauce
Ingredients
Serves Serves 2 to 3
1 tbsp (15 ml) sesame oil
5 garlic cloves, minced, divided
1 tbsp (15 ml) minced ginger
2 tbsp (30 ml) sweet chili sauce*
¼ cup + 1 tbsp (75 ml) soy sauce, divided
3 tbsp (45 ml) water, divided, plus extra as needed
1 x 16 oz (500 g) package firm tofu
2 tbsp (30 ml) cornstarch
2 tbsp (30 ml) grapeseed oil, divided
2 medium carrots, peeled into ribbons
1 small beet, grated
1 cup (250 ml) julienned cucumber
1 cup (250 ml) cilantro leaves
1 cup (250 ml) bean sprouts
¼ red onion, thinly sliced
1 avocado, sliced
¼ cup (60 ml) tahini*
1 tbsp (15 ml) rice wine vinegar
½ tbsp (7 ml) honey
8 to 10 large collard green leaves
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, heat sesame oil. Add 4 minced garlic cloves and ginger and cook for 3 minutes, until fragrant. Add chili sauce, ¼ cup (60 ml) soy sauce and 1 tbsp (15 ml) water. Reduce heat to low and cook for another 5 minutes, until slightly thickened. Set garlic-ginger sauce aside.
- Cut tofu into 3-in (8 cm) long rectangles. Place tofu in a medium bowl and sprinkle with cornstarch, tossing to coat. Drizzle 1 tbsp (15 ml) grapeseed oil onto lined baking sheet. Arrange tofu evenly on baking sheet and drizzle with remaining 1 tbsp (15 ml) oil. Bake for 10 to 15 minutes, or until bottom of tofu is golden brown, then flip and bake for another 10 minutes. Remove from oven and transfer to a clean mixing bowl. Add desired amount of reserved garlic-ginger sauce and toss to coat. Transfer to a platter with carrot, beet, cucumber, cilantro, bean sprouts, red onion and avocado.
- To make a tahini dipping sauce, in a small bowl, whisk together remaining 1 minced clove garlic, 1 tbsp (15 ml) soy sauce, remaining 2 tbsp (30 ml) water, tahini, rice wine vinegar and honey. For a thinner sauce, whisk in more water, 1 tbsp (15 ml) at a time, until sauce reaches desired consistency. Set aside.
- Prepare an ice bath and set aside. In a large pot, bring 8 cups (2 L) water to a boil. Working in batches, blanch collard leaves for 15 to 20 seconds each, until just tender. Immediately remove and place in ice bath.
- Once cooled, trim collard green stems. Lay a collard leaf on a flat surface. Starting from the middle of the leaf, with knife parallel to the cutting board, thinly shave the stem towards the base of the leaf, then cut off any remaining stem at the base. This is to remove some of the bulky, fibrous stem to make for easier, more pliable wrapping.
- To assemble, place a collard leaf on a flat surface. In the middle of the leaf, place a piece of tofu, a few carrot ribbons, some shredded beet, and a bit of cucumber, cilantro, sprouts, red onion and avocado. Fold two opposite sides in towards the centre, then, starting from one of the “open” sides, roll up the wrap like a burrito. Repeat with remaining ingredients.
- To serve, cut wraps in half and serve with tahini sauce alongside for dipping.
Drink Pairings
Chicken Florentine Crêpes with Herbed Mushrooms
Ingredients
Serves 8 crêpes
1 large onion, thinly sliced
2 tbsp (30 ml) vegetable oil
3 garlic cloves, finely chopped
2 boneless, skinless chicken breasts, sliced ¼-in (0.5 cm) thick
salt and pepper, to taste
4 cups (1 L) fresh spinach leaves, washed, dried and roughly chopped
1 tbsp (15 ml) white vinegar
Buckwheat Crêpes, make ahead, recipe follows
¾ cup (175 ml) shredded Monterey Jack cheese
¾ cup (175 ml) shredded Provolone cheese
Herbed Mushrooms, make ahead, recipe follows
Instructions
- In a large skillet over medium-high heat, fry onion in oil until translucent. Add garlic and continue cooking for 2 minutes.
- Add chicken and sauté until fully cooked, about 5 minutes, stirring regularly. Season with salt and pepper to taste.
- Add spinach and increase heat to high for about 1 minute, or just until spinach wilts, then add vinegar, stir, cover and remove from heat. Set aside.
- In a small bowl, mix together cheeses. Place 1 buckwheat crêpe on a large plate. Sprinkle ⅛ of cheese over surface. Spoon ⅛ of chicken and spinach mixture onto ¼ of crêpe. Fold crêpe in half over filling, then fold in half again into a triangle. Transfer to a shallow baking dish. Repeat with remaining crêpes, placing filled crêpes in a single layer in baking dish. Cover and seal with foil, poking a few holes in foil with a fork. At this point, crêpes can be refrigerated for up to 1 day. Bring to room temperature before baking.
- To serve, preheat oven to 350 F (180 C). Bake prepared crêpes, covered, for about 15 to 20 minutes, or until cheese has melted. Remove from oven and serve with Herbed Mushrooms on top.
Drink Pairings
Red Curry Salmon with Oyster Mushrooms
Ingredients
Serves Serves 4
½ cup (125 ml) canned coconut cream*
½ cup (125 ml) Thai red curry paste
2 tbsp (30 ml) sugar
2 tbsp (30 ml) fish sauce
2 tsp (10 ml) oyster sauce
2 limes, divided
2 lbs (1 kg) salmon fillet, skin and pin bones removed
3 cups (750 ml) oyster mushrooms, trimmed and torn in half
2 tbsp (30 ml) vegetable oil
salt and pepper, to taste
handful cilantro leaves, for garnish
2 green onions, julienned, for garnish
1 handful crispy shallots, for garnish
chili oil, to taste
cooked rice, to serve
* If you cannot find coconut cream, skim off cream from a can of full-fat coconut milk.
Instructions
- In a medium bowl, mix together coconut cream, curry paste, sugar, fish sauce, oyster sauce and zest and juice of 1 lime.
- Spread curry marinade over salmon fillet. Cover and marinate in refrigerator for at least 1 hour and up to overnight. Any extra marinade can be kept in refrigerator for up to 3 days, or frozen for up to 1 month.
- Remove salmon from refrigerator and let come to room temperature. Preheat oven to 400 F (200 C).
- Toss mushrooms in vegetable oil and season to taste with salt and pepper. Transfer to a parchment-lined baking sheet and roast for 10 to 15 minutes, or until golden brown and crisp. Remove from oven and set aside, reserving lined baking sheet for next step.
- Reduce heat to 325 F (170 C). Place salmon on lined baking sheet and bake for 20 to 25 minutes, or until cooked through.
- Cut remaining lime into wedges. Once salmon is cooked, transfer to a serving platter and garnish with roasted mushrooms, cilantro, green onion, crispy shallots and chili oil. Serve with rice.
Drink Pairings
Asparagus, Herb & Goat’s Cheese Tart
Ingredients
Serves Serves 4 to 6
PASTRY
⅓ cup + 2 tbsp (105 ml) hazelnuts, toasted and cooled
½ cup + 2 tbsp (155 ml) all-purpose flour
1 large pinch granulated sugar
1 pinch fine sea salt
¼ cup + 2 tbsp (90 ml) salted butter, chilled, cut into ½-in (1.25 cm) pieces
1 tbsp + 2 tsp (25 ml) water
FILLING
¼ cup + 2 tbsp (60 + 30 ml) fresh soft goat’s cheese, divided
2 large eggs
¾ cup + 2 tbsp (205 ml) whipping cream
½ tsp (2.5 ml) fine sea salt, plus extra to taste
½ tsp (2.5 ml) freshly ground black pepper, plus extra to taste
2 scant tsp (just under 10 ml) chopped fresh thyme leaves
3 tbsp (45 ml) finely chopped flat-leaf parsley leaves
3 tbsp (45 ml) thinly sliced chives
30 to 35 very slim asparagus spears, trimmed, rinsed and patted dry
Instructions
- To make Pastry, in bowl of a food processor, combine hazelnuts, flour, sugar and salt. Process until mixture reaches consistency of coarse meal. Add butter and pulse until sandy in texture with little bits of butter still visible. Drizzle with 1 tbsp + 2 tsp (25 ml) water and pulse until combined and dough just begins to form into a ball. Remove dough from bowl and transfer to a 14 x 5-in (35.5 x 12 cm) tart pan with a removable bottom. Using fingers, press dough firmly and evenly into bottom and up sides of pan. Place tart pan on a small baking sheet and freeze for 30 minutes.
- Preheat oven to 375 F (190 C). Transfer baking sheet with tart pan to oven and bake until crisp and golden but not totally baked through, 15 to 20 minutes. Remove from oven, leaving tart on baking sheet, and let cool.
- Meanwhile, make Filling. Crumble ¼ cup (60 ml) goat’s cheese into a medium bowl. Add eggs, cream, salt, pepper, thyme, parsley and chives. Whisk well to combine. Pour filling into cooled tart shell and top with asparagus spears. Season lightly with salt and pepper and carefully transfer tart to oven. Bake for 20 to 30 minutes, or until filling is just set and asparagus is cooked through. Remove from oven and immediately dot with remaining 2 tbsp (30 ml) goat’s cheese. Let cool for 15 minutes.
- To serve, carefully remove tart from pan, keeping it on metal base. Slice and serve warm.
Drink Pairings
Ginger & Green Onion Oil
Ingredients
Serves ⅓ cup
¼ cup (60 ml) grated or finely minced ginger
¼ cup (60 ml) finely minced green onion
1 tsp (5 ml) kosher salt
¼ cup (60 ml) vegetable oil
Instructions
- Place ginger, green onion and salt in a medium heatproof bowl.
- In a saucepan, heat vegetable oil over medium-high heat until just smoking, watching carefully. Carefully pour hot oil over ginger mixture, being careful as the mixture will sputter.
- Mix well and let cool to room temperature. Use right away or refrigerate for up to 3 days in an airtight container.
Drink Pairings
Mushroom, Spinach & Tofu Dumplings
Ingredients
Serves 20 dumplings
2 tbsp (30 ml) vegetable oil
1 garlic clove, finely minced
1 green onion, trimmed and finely minced
2 cups (500 ml) roughly chopped stemmed shiitake mushrooms
½ tsp (2.5 ml) kosher salt
1 tsp (5 ml) sugar
1 tsp (5 ml) Shaoxing cooking wine
1 cup (250 ml) frozen spinach, defrosted and squeezed to remove as much water as possible
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) oyster sauce or vegetarian oyster sauce
1 tsp (5 ml) toasted sesame oil
2 tsp (10 ml) cornstarch
½ cup (125 ml) crumbled medium-firm tofu
1 package square dumpling wrappers, thawed if frozen
Instructions
- Heat a large frying pan over medium heat. Add oil; once it shimmers, add garlic and green onion and sauté for 30 seconds. Add mushrooms, salt, sugar and cooking wine and cook for 5 to 8 minutes, or until mushrooms are fully cooked and lightly browned.
- Transfer mushroom mixture to a blender or food processor and add spinach, soy sauce, oyster sauce, sesame oil and cornstarch. Pulse until mushrooms and spinach are roughly blended. Add tofu and pulse until completely incorporated. Transfer mixture to a bowl and fill another small bowl with water.
- To assemble, place 1 tbsp (15 ml) filling in the middle of a wrapper. Dip your finger in water and run it over 2 adjacent edges of the wrapper. Fold wrapper in half diagonally to form a triangle, then bring the 2 bottom points of the triangle together and pinch to seal.
- Repeat with remaining wrappers and filling. Serve right away for hot pot, or freeze in a single layer, then transfer to an airtight bag or container and store in freezer until ready to serve. Freeze any remaining wrappers for later use.
Drink Pairings
Mild Broth
Ingredients
Serves 6 cups of broth
1 garlic clove, crushed
2-in (5 cm) piece ginger, thinly sliced
2 green onions, trimmed and each cut into 3 pieces
1 small tomato, quartered
4 dried shitake mushrooms
4 dried jujubes (Chinese red dates) (optional)
6 cups (1.5 L) vegetable or chicken stock
Instructions
- Place all ingredients in a medium saucepan and simmer for 10 minutes. Remove and discard garlic, ginger and green onion. If making ahead, let cool to room temperature and store in refrigerator for up to 3 days. If serving right away, transfer to hot pot and follow serving instructions for main recipe.
Drink Pairings
Mala Broth
Ingredients
Serves 7 cups of broth
½ cup (125 ml) vegetable oil
2-in (5 cm) piece ginger, thinly sliced
4 garlic cloves, roughly chopped
4 green onions, trimmed and each cut into 3 pieces
1 tbsp (15 ml) white peppercorns
¼ cup (60 ml) Szechuan peppercorns
¼ cup (60 ml) dried whole chilis, or to taste
2 tbsp (30 ml) ground chili powder, or to taste
2 star anise
½ tsp (2.5 ml) fennel seed
1 small stick cassia bark or cinnamon stick
2 bay leaves
1 cup (250 ml) fermented chili bean paste (doubanjiang)
½ cup (125 ml) Shaoxing cooking wine
3 tbsp (45 ml) sugar
4 dried shiitake mushrooms
6 cups (1.5 L) chicken stock
Instructions
- In a heavy-bottomed saucepan, heat oil over medium heat. Once hot, add ginger, garlic and green onion and cook for about 1 minute, until fragrant.
- Add white and Szechuan peppercorns, dried chilis, chili powder, star anise, fennel seed, cassia, bay leaves and chili bean paste. Cook for another 1 to 2 minutes, or until fragrant.
- Add remaining ingredients and simmer for 30 minutes. Remove and discard ginger, green onions, cassia and bay leaves. If making ahead, let cool to room temperature and store in refrigerator for up to 3 days. If serving right away, transfer to hot pot and follow serving instructions for main recipe.