CLASSIC PUMPKIN TART WITH PECAN PRALINE TOPPING
Ingredients
Serves 8
PASTRY:
½ cup (125 ml) + 2 tbsp (30 ml) all-purpose flour
¼ cup (60 ml) + 1 tbsp (15 ml) cold salted butter, cut into ½-in (1.25 cm) pieces
1½ tbsp (22 ml) very cold water
FILLING:
2 cups (500 ml) pumpkin purée (from a roasted sugar pumpkin, or canned)
¼ cup (60 ml) granulated sugar
1/3 cup (75 ml) dark brown sugar
1 large pinch fine sea salt
1½ tsp (7 ml) ground cinnamon
1½ tsp (7 ml) ground ginger
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) ground cardamom
½ tsp (2.5 ml) ground allspice
1½ cups (375 ml) whipping cream, chilled
3 large eggs, beaten
TOPPING:
½ cup (125 ml) packed dark brown sugar
1/3 cup (75 ml) cold salted butter, cut into large pieces
¼ cup (60 ml) whipping cream
1 tsp (5 ml) pure vanilla extract
¾ cup (175 ml) coarsely chopped toasted pecans
lightly sweetened whipped cream, to serve
Instructions
- To make pastry, in bowl of small food processor, combine flour and butter and pulse until mixture has sandy texture, with largest pieces of butter the size of tiny peas. Add cold water and pulse until large clumps form and pastry just starts to form a ball around blade. Transfer dough to a work surface and knead a few times to bring together into a ball. Flatten into a disc, cover and refrigerate for at least 1 hour or up to 2 days.
- On a lightly floured surface, roll dough out into a 12-in (30 cm) circle. Carefully transfer to a 10-in (25 cm) tart pan with a removable base. Gently ease dough into pan. Fold excess pastry over itself to double up edges of tart and pinch off any extra from top edge. Use any excess to patch areas if necessary, or discard. Freeze while preparing filling.
- To make filling, preheat oven to 400 F (200 C). In a medium saucepan over medium heat, combine pumpkin, sugars, salt and spices. Bring to a low simmer and cook for 6 minutes, stirring frequently. Remove from heat and allow to cool in pan for 10 minutes. Add cold cream and whisk until smooth. Slowly add beaten eggs, whisking until mixture is well combined and smooth. Remove tart shell from freezer and place on a heavy baking sheet. Pour filling into crust. Carefully place tart in oven and bake for 15 minutes. Reduce heat to 325 F (170 C) and continue baking for another 30 to 40 minutes, or until centre is just set. A toothpick inserted into centre of tart should come out clean. Allow to cool completely.
- To make topping, in a small saucepan over medium-low heat, combine sugar, butter and cream. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove pan from heat and stir in vanilla and pecans. Keep warm over lowest heat or reheat when ready to serve tart.
- To serve, remove tart from pan, leaving it on metal base. Place tart back on baking sheet and reheat in a 325 F (170 C) oven for about 10 minutes, or until warmed through and pastry is crisp. Garnish edges of tart with pecan topping and top with whipped cream. Drizzle whipped cream with some of the warm pecan topping. Serve tart immediately with remaining pecan topping.
Drink Pairings
ROASTED DELICATA AND ACORN SQUASH SALAD
Ingredients
Serves 4
3 tbsp (45 ml) olive oil, plus more for brushing
1 medium Delicata squash, ends trimmed, halved and seeds removed
1 medium Acorn squash, stemmed, quartered lengthwise and seeds removed
1½ tsp (7 ml) fine sea salt
black pepper, to taste
1 large shallot, peeled and thinly sliced lengthwise
3 tbsp (45 ml) finely minced fresh jalapeño, or to taste
3 tbsp (45 ml) freshly squeezed lime juice
½ cup (125 ml) coarsely chopped cilantro leaves
lime wedges, for serving
Instructions
- Preheat oven to 425 F (220 C) and brush a large baking sheet with a little olive oil. Slice squash into ¾-in (2 cm) half moons. Transfer squash to sheet pan in a single layer. Brush tops with 3 tbsp (45 ml) olive oil and season with salt and pepper. Roast for about 10 minutes, or until just tender and undersides are evenly golden brown. Flip squash and cook for another 5 minutes.
- Meanwhile, while squash is in oven, prepare dressing. In a small bowl, combine shallot, jalapeño, lime juice and a pinch of salt, and allow to macerate while squash roasts.
- To serve, remove squash from oven and transfer to a serving tray. Spoon dressing over squash and season with salt and pepper. Scatter cilantro leaves over and garnish with lime wedges. Serve while warm.
Drink Pairings
RICOTTA AND KABOCHA SQUASH GNOCCHI
Ingredients
Serves 6
4 lbs (2 kg) kabocha squash (about 2 medium squash)
2 tbsp (30 ml) olive oil
sea salt and black pepper, to taste
1 cup (250 ml) ricotta cheese, drained of any excess water
½ cup (125 ml) finely grated Parmesan, plus extra to serve
2 egg yolks
2 cups (500 ml) all-purpose flour, plus extra for rolling
½ cup (125 ml) salted butter, divided
20 large fresh sage leaves
½ lemon, juice only
1 large pinch dried red chili flakes, plus extra to serve
lemon wedges, to serve
Instructions
- Preheat oven to 375 F (190 C). Halve squash and remove seeds and any stringy fibrous flesh. Brush olive oil over each half and season with salt and pepper. Place squash, cut side down, on a parchment-lined baking sheet. Roast for about 40 minutes, or until very tender and a knife inserted into squash meets no resistance. Remove from oven and allow to rest until cool enough to handle. Remove and discard skin and wrap cooked squash in a clean, dry tea towel. Squeeze to extract any liquid from squash; it needs to be very dry. Weigh out 1 lb (454 g) and reserve leftovers, if any, for another use.
- In a large bowl, combine ricotta, Parmesan and egg yolks. Beat with a wooden spoon until well mixed. Season with salt and pepper. Mash squash until smooth and add to ricotta mixture, stirring until thoroughly combined.
- Add 1¾ cups (425 ml) flour to mixture and stir until a shaggy dough forms. Turn dough out onto a lightly floured work surface and knead gently until it comes together. If dough is sticky, gradually work in remaining flour, a spoonful at a time. Cover and chill for at least 1 hour before rolling.
- Bring a large saucepan of salted water to a boil. Remove dough from fridge and divide into 6 pieces, shaping them into rough rounds. On a floured surface, roll each into a 10-in (25 cm) rope, about ½-in (1.25 cm) in diameter. Cut rope into 1-in (2.5 cm) pieces, placing each on a well-floured baking sheet before proceeding with next dough round.
- Cook gnocchi in 2 batches in boiling water. Once they float to surface, after about 3 to 4 minutes, cook an additional 3 to 4 minutes, about 6 to 7 minutes total. Test one to make sure gnocchi are fully cooked and not raw tasting. Drain and spread out in a single layer on a lightly oiled baking sheet.
- Heat a large heavy-bottomed frying pan over medium heat. Add ¼ cup (60 ml) butter to pan and heat until sizzling. Add sage and fry, stirring continuously, until crisp, about 2 minutes. Remove sage and set aside. Add half the gnocchi to pan and sear each side, flipping them, for 4 to 5 minutes total, until crispy and golden brown on both sides, adjusting heat to medium-high if needed. Transfer to a plate and keep warm. Repeat with remaining ¼ cup (60 ml) butter and gnocchi. Add first batch of gnocchi back into pan with second batch. Toss well and squeeze ½ lemon over, add chili flakes and season with salt and pepper. Add a generous handful of freshly grated Parmesan and toss well to coat.
- Transfer gnocchi to a large platter and top with fried sage. Serve immediately, family style, with plenty more Parmesan, chili flakes and lemon wedges.
Drink Pairings
PROSCIUTTO, EGG AND MUSHROOM PUFF PASTRY PARCELS
Ingredients
Serves 6
1 tbsp (15 ml) flour
1 sheet puff pastry
6 eggs, scrambled to your liking
6 slices prosciutto, cut into bite-sized squares
1 cup (250 ml) sliced, cooked mushrooms
1 cup (250 ml) shredded Fontina cheese
cracked pepper, to taste
1 egg yolk
2 tbsp (30 ml) milk
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out puff pastry into a 10 x 15-in (25 x 38 cm) rectangle; feel free to trim sides if they are not straight. Cut into six 5 x 5-in (12 x 12 cm) squares. On each square, place a heaping spoonful of scrambled egg, arranged in a line, from the bottom left corner to top right corner. Top each with prosciutto and mushrooms and sprinkle over evenly with cheese and pepper. Lift top left and bottom right corners of each puff pastry square and wrap around filling to overlap slightly, like a hug.
- In a small bowl, whisk together egg yolk and milk. Using a pastry brush, brush the top of each parcel with egg wash. Bake until golden brown, about 10 to 12 minutes.
Drink Pairings
BACON, JALAPEÑO AND CORN FRITTERS
Ingredients
Serves 4
¾ cup (175 ml) flour, plus extra as needed
1 tsp (5 ml) paprika
1 tsp (5 ml) baking powder
1 tbsp (15 ml) olive oil
½ yellow onion, diced
3 corn cobs, kernels only, or 1.5 cups (375 ml) canned corn
1 cup (250 ml) cooked, chopped bacon (about 4 to 5 strips)
½ jalapeño, seeded and minced, or to taste
1 cup (250 ml) shredded cheddar cheese
2 eggs
1 cup (250 ml) milk
salt and pepper, to taste
¼ cup (60 ml) vegetable oil
4 poached eggs, to serve
1 avocado, sliced, to serve
½ cup (125 ml) chopped cilantro leaves, for garnish
Instructions
- In a large bowl, stir together flour, paprika and baking powder. Set aside.
- In a medium skillet over medium-high heat, heat olive oil. Add onion and sauté until soft and translucent, about 10 minutes. Add corn and cook for another 5 minutes. Set aside to cool.
- In a large bowl, mix together corn mixture, bacon, jalapeño and cheese. Beat eggs together with milk then add along with flour to corn mixture. Season with salt and pepper and stir to form a thick batter.
- In a large skillet over medium heat, heat vegetable oil. Spoon a small amount of batter into the hot oil. If batter holds together well, finish cooking fritter, then continue to next step. If it’s too thin to flip easily, add a little more flour to batter, 1 tbsp (15 ml) at a time, and continue testing small spoonfuls until batter reaches a thicker, more flippable consistency.
- Using a ½-cup (125 ml) measuring cup, scoop batter into skillet in batches of 2 or 3 fritters at a time. Gently press down batter with a wet spoon to form disks. Fry on each side for 3 to 5 minutes, or until golden brown and cooked through. Remove fritters to a paper towel-lined plate and repeat with remaining batter. If desired, place in oven at lowest setting, around 200 F (93 C), to keep warm.
- Serve with poached eggs and avocado slices, or desired toppings and garnish with cilantro.
Drink Pairings
ROOT VEGETABLE AND SAUSAGE STRATA
Ingredients
Serves 4
1 tbsp (15 ml) butter
½ leek, thinly sliced
2 spicy Italian sausages, casing removed
2 cups (500 ml) chopped chard, leaves only
1 cup (250 ml) cubed, roasted yam
1 cup (250 ml) cubed, roasted parsnip
1½ cups (375 ml) shredded Gruyère cheese
2 cups (500 ml) cubed sourdough, cut into 1-in (2.5 cm) cubes
8 large or 10 small eggs
1½ cups (375 ml) milk
½ cup (125 ml) whipping cream
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C).
- In a medium skillet over medium heat, melt butter. Add leek and sauté until tender, about 5 to 8 minutes. Remove from heat and transfer to a large bowl to cool. In the same skillet, cook sausage filling, using a wooden spoon to break it apart into small pieces as it cooks. Add chard and sauté until sausage is cooked through and chard has softened, about 10 minutes. Place mixture in bowl with leeks. Add yam, parsnip, Gruyère and sourdough cubes and mix to combine.
- In a separate bowl, whisk together eggs, milk and cream. Season with salt and pepper. Pour over bread mixture and stir to combine. Pour into a 9 x 11-in (23 x 28 cm) casserole and bake for 40 to 45 minutes, or until strata is cooked through and centre no longer jiggles. Let rest for 5 minutes, then serve.
Drink Pairings
INDIVIDUAL FALL QUICHES
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil
2 cups (500 ml) diced butternut squash, cut into ½-in (1.25 cm) cubes
2 medium shallots, chopped
½ tsp (2.5 ml) each salt and pepper, plus extra to taste
1 small head radicchio, sliced into thick ribbons
6 large eggs
1 cup (250 ml) whipping cream
1 tbsp (15 ml) chopped fresh rosemary leaves
1 lb (500 g) frozen puff pastry sheets, thawed overnight in refrigerator
4 oz (125 g) feta cheese, crumbled
Instructions
- Preheat oven to 350 F (180 C).
- In a large frying pan over medium heat, heat oil. Add squash, shallots and a good pinch each of salt and pepper. Cook, stirring occasionally, until squash is tender and shallots start to caramelize, about 10 minutes. Stir in radicchio until it begins to wilt, about 2 minutes. Remove from heat and set aside.
- In a medium bowl, beat together eggs, cream, rosemary and about ½ tsp (2.5 ml) each salt and pepper.
- Unfold puff pastry and place on a clean, lightly floured surface. Smooth out any creases in pastry with finger and roll out until ¼-in (0.5 cm) thick. Cut into 4 equal squares and carefully line 4 large ramekins or 4 small cast iron skillets with pastry. Some dough will hang over edges. Divide squash mixture and egg mixture between pastry shells. Place quiches on a rimmed baking tray, sprinkle each with feta and bake until golden and puffy, about 30 minutes. Serve immediately.
Drink Pairings
Tomato and Melon Gazpacho
Ingredients
Serves 6
¾ cup (175 ml) finely diced colourful cherry tomatoes
2 cups (500 ml) finely diced seedless watermelon
¾ cup (175 ml) finely diced cantaloupe
¾ cup (175 ml) peeled, seeded and finely chopped cucumber
1 tbsp (15 ml) minced shallot
¼ cup (60 ml) loosely packed fresh basil leaves, plus extra for garnish
2 tbsp (30 ml) extra-virgin olive oil, plus extra for garnish
2 tbsp (30 ml) sherry vinegar
1 pinch chili flakes
sea salt and black pepper
½ cup (125 ml) watermelon balls and/or wedges
½ cup (125 ml) cantaloupe balls
½ cup (125 ml) colourful cherry tomatoes, halved
Instructions
- Using a blender, food processor or immersion blender, purée tomatoes, diced watermelon and cantaloupe, cucumber, shallot, basil, olive oil, vinegar and chili flakes until smooth with a slight amount of texture. Transfer to a bowl and season with salt and pepper to taste. Cover and chill for at least 1 hour, and up to 2 days.
- To serve, stir gazpacho well. Divide between shallow bowls and top with melon and cantaloupe balls and/or wedges, halved cherry tomatoes, fresh basil leaves and a drizzle of olive oil, if desired.
Drink Pairings
BROCCOLI TABBOULEH WITH HALIBUT
Ingredients
Serves 4
1 large head broccoli
2 cups (500 ml) chopped snap peas
3 garlic cloves, minced, divided
4 tbsp (60 ml) olive oil, divided
1 lemon, zest and juice, divided
salt and pepper, to taste
4 x 4 oz (125 g) skinless halibut fillets
½ English cucumber, peeled, seeded and chopped
1 cup (250 ml) sliced cherry tomatoes
1 cup (250 ml) chopped parsley leaves
½ cup (125 ml) chopped mint leaves
½ cup (125 ml) tahini
¼ cup (60 ml) water, or more as needed
Instructions
- Preheat oven to 400 F (200 C).
- Break up broccoli into florets. Pulse in a food processor until the size of rice, or finely dice by hand.
- In a large bowl, combine broccoli “rice”, snap peas, 2 minced garlic cloves, 2 tbsp (30 ml) olive oil and lemon zest. Season with salt and pepper to taste.
- Distribute evenly onto a large baking sheet and bake for 15 minutes, stirring occasionally, until tender. Remove and allow to cool but keep oven on for next step.
- Place halibut fillets on a parchment-lined baking sheet. Season with salt and pepper and drizzle with 2 tbsp (30 ml) olive oil. Bake for 10 minutes or until opaque in centre and flaky.
- In a bowl, combine cucumber, tomatoes, parsley and mint. Add cooled broccoli mixture and juice of half a lemon. Season with salt and pepper to taste.
- In a small bowl, whisk together remaining minced garlic clove, tahini, water, juice of remaining half of lemon, salt and pepper. Add more water if needed to thin the dressing.
- Plate broccoli tabbouleh and place halibut on top. Drizzle tahini dressing over top and serve.
Drink Pairings
Zucchini Ravioli
Ingredients
Serves 4
3 to 4 medium zucchinis, ends trimmed (to make 32 “noodles”)
1 tbsp (15 ml) olive oil
2 garlic cloves, minced
½ onion, finely diced
3 cups (750 ml) fresh spinach leaves, packed
1 x 15 to 16 oz (450 to 500 g) tub ricotta
1 cup + ¼ cup (250 ml + 60 ml) grated parmesan, divided
½ tsp (2.5 ml) red pepper chili flakes
¼ tsp (1 ml) ground nutmeg
salt and pepper, to taste
1 x 22 oz (650 ml) jar marinara sauce
2 cups (500 ml) cherry tomatoes
¼ cup (60 ml) chopped basil leaves
Instructions
- Using a mandoline set to 1/8 in (3 mm to 3.5 mm), slice zucchini lengthways to make even strips: these will be your “noodles”. Lay flat on a paper towel-lined surface and sprinkle with a generous pinch of salt to draw out moisture and prevent sogginess. Set aside.
- In a medium skillet over medium heat, heat oil. Sauté garlic and onion until translucent, about 5 to 8 minutes. Add spinach and cook until wilted down and moisture has cooked off a bit, about 2 minutes. Set aside and allow to cool completely.
- In a large mixing bowl, combine cooled spinach with ricotta, 1 cup (250 ml) parmesan, chili flakes and nutmeg. Season with salt and pepper to taste.
- Spread all but ½ cup (125 ml) of marinara sauce in bottom of a large casserole dish and set aside. Reserve ½ cup (125 ml) sauce for later.
- Pat zucchini dry with paper towel. To assemble ravioli, place 1 zucchini strip down on work surface, then another on top, perpendicular to the first, creating an “X”. Place 1 heaping tablespoon (just over 15 ml) of ricotta mixture in middle of “X”. Fold bottom strip up over ricotta, matching ends together, then repeat with top strip. Then take the parcel and flip it over. Place in casserole dish on top of marinara sauce and repeat with remaining zucchini “noodles”.
- Spoon remaining ½ cup (125 ml) marinara on top of parcels. Scatter cherry tomatoes around ravioli and bake for roughly 40 to 50 minutes, or until fork-tender and bubbling.
- Serve warm, topped with chopped basil and remaining ¼ cup (60 ml) parmesan.