HASSELBACK SWEET POTATOES
Ingredients
Serves 8
8 small sweet potatoes
4 tbsp (60 ml) butter
2 tbsp (30 ml) maple syrup
¼ cup (60 ml) chopped pecans
½ cup (125 ml) feta
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Peel and rinse sweet potatoes. Cut ¼-in (0.5 cm) parallel slices along potato, leaving bottom intact, so potato stays connected. Bake on a parchment-lined baking sheet for 30 minutes or until fork-tender (time may vary based on size of potato).
- In a medium skillet, melt butter. Add maple syrup and pecans. Cook for 5 minutes then remove from heat. Top each potato with crumbled feta and spoon maple butter over top. Serve warm.
Drink Pairings
BRUSSELS SPROUTS SALAD
Ingredients
Serves 6 to 8
6 cups (1.5 L) halved Brussels sprouts
1 cup (250 ml) slivered almonds, toasted
½ cup (125 ml) chopped apricots
1 tbsp (15 ml) mustard seeds
1 tbsp (15 ml) mustard
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
½ tsp (2.5 ml) honey
salt and pepper, to taste
½ lemon, to serve
Instructions
- Using a mandoline, shave Brussels sprouts into thin, slaw-like pieces. Place the shredded Brussels sprouts in a large salad bowl. Add almonds and apricots.
- Place the remaining ingredients in a resealable jar and shake to combine. Dress salad and refrigerate for 30 minutes before serving. Squeeze lemon just before serving and season with salt and pepper.
Drink Pairings
TURKEY TWO-WAYS SERVED WITH ROASTED GARLIC GRAVY
Ingredients
Serves 8
10 to 12 lb (4.5 to 5.5 kg) whole turkey, butchered1 (2 legs, 2 wings, 2 breasts)
2 tbsp (30 ml) salt
1½ tsp (7 ml) dried poultry seasoning
½ tsp (2.5 ml) pepper
2 tbsp (30 ml) grapeseed oil
2 tbsp (30 ml ) + 1 tbsp (15 ml) flour, divided
salt and pepper, to taste
½ yellow onion, diced
1 carrot, diced
1 celery stalk, diced
3 cups (750 ml) chicken stock
6 sprigs thyme, divided
6 sage leaves, divided
2 sprigs rosemary, divided
1 garlic head, halved
2 tbsp (30 ml) + 2 tbsp (30 ml) butter, softened
Instructions
- On 2 separate parchment-lined baking sheets, lay out all turkey meat, breasts on 1 sheet, legs and wings on the other.
- In a small bowl, mix together salt, poultry seasoning and pepper. Rub over each piece of turkey. Loosely cover in plastic wrap and refrigerate for up to 6 hours.
- Preheat oven to 350 F (180 C).
- Rinse all salt from turkey parts and pat dry. In a large Dutch oven, over medium heat, heat oil. Dust turkey legs and wings with 2 tbsp (30 ml) flour and season with salt and pepper. Sear each piece in oil until golden brown, about 5 minutes each side. Remove from Dutch oven and set aside.
- In same pot, sauté onion, carrot and celery until soft. Reduce heat to low and add chicken stock. Reduce for about 10 minutes and return turkey legs and wings to pot. Add 3 sprigs of thyme, 3 sage leaves, 1 sprig rosemary and garlic halves. Put lid on Dutch oven and return to oven for 90 minutes. Remove from oven and let rest, covered, while continuing preparation.
- In a small mixing bowl, place 2 tbsp (30 ml) butter. Finely chop remaining herbs and mix with butter. Divide mixture in half and rub over each piece of turkey breast. Bake for 30 to 45 minutes at 350 F (180 C) until internal temperature reads 165 F (75 C) on a meat thermometer. Remove and let rest for 10 minutes before slicing.
- Arrange roasted and braised turkey pieces on a serving platter. Remove garlic from Dutch oven and set aside. Strain braising liquid and discard solids. Set liquid aside
- To make Roasted Garlic Gravy, in a medium saucepan over medium heat, melt remaining butter. Add 1 tbsp (15 ml) flour and whisk for a minute. Add braising liquid ½ cup (125 ml) at a time, whisking constantly. Remove garlic cloves from head and whisk into gravy. Once you have achieved preferred gravy consistency, remove from heat and serve alongside turkey.
Drink Pairings
BEET-CURED SALMON PLATTER
Ingredients
Serves 10 to 12
1 cup (250 ml) kosher or sea salt
1 cup (250 ml) sugar
1 tbsp (15 ml) lemon zest
2 tsp (10 ml) ground coriander
2 tbsp (30 ml) black pepper
2 lbs (1 kg) wild sockeye salmon
1 beet, peeled and grated
1 bunch fresh dill, roughly chopped
4 baby cucumbers, sliced, to serve
2 carrots, sliced thinly on a mandolin, to serve
6 radishes, cut into wedges, to serve
1 lemon, cut into wedges, to serve
1 handful caper berries, to serve
½ bunch fresh dill, to serve
1 shallot, sliced, to serve
1 cup (250 ml) crème fraîche, to serve
1 package crostini, to serve
Instructions
- Mix together salt, sugar, lemon zest, ground coriander and pepper and set aside.
- Lay 2 sheets of plastic wrap on a rimmed baking sheet, making sure they overlap. Place half of salt mixture on plastic wrap and spread it to size of salmon. Lay salmon, skin-side down, on salt mixture, then cover with remaining salt. Mix beet and dill together, then pack it on top of salt mixture on salmon. Wrap with plastic wrap and weigh it down with another baking sheet and a couple of cans. Let salmon cure in refrigerator for 48 hours.
- After 48 hours, remove salmon from refrigerator and unwrap it. Thoroughly wipe off salt and beets with a paper towel. Thinly slice salmon and arrange on platter with remaining ingredients, to serve. You can use what we’ve suggested here, or come up with your own accompaniments.
Drink Pairings
POLENTA WITH MUSHROOMS AND POACHED EGG
Ingredients
Serves 2
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
2 garlic cloves, minced
1 shallot, diced
3 cups (750 ml) assorted wild mushrooms
4 cups (1 L) vegetable stock
1 cup (250 ml) dry polenta
1 cup (250 ml) + 2 tbsp (30 ml) grated Parmesan, divided
2 eggs, poached
2 tbsp (30 ml) chopped parsley
2 tbsp (30 ml) chopped chives
Instructions
- In a cast iron pan over medium heat, heat oil and butter. Add garlic and shallot, cook until shallots are browned. Turn heat down to low, and add mushrooms. Cook until tender, around 10 to 15 minutes.
- In a medium saucepan over high heat, bring vegetable stock to a rolling boil. Add polenta and whisk rapidly. Turn heat down to low and cover for about 8 minutes, stirring occasionally. Once polenta is cooked add 1 cup (250 ml) of Parmesan and stir.
- To serve, place polenta in 2 shallow bowls, divide mushrooms over top. Top each bowl with a poached egg, parsley, chives and remaining 2 tbsp (30 ml) Parmesan.
Drink Pairings
COCOA-KISSED BISON TENDERLOIN SERVED WITH ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS
Ingredients
Serves 6
1 x 2 lb (1 kg) bison tenderloin, tied
2 tbsp (30 ml) cocoa powder
1 tsp (5 ml) finely ground coffee
1 tsp (5 ml) salt, plus extra
3 tbsp (45 ml) grapeseed oil, divided
For ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS:
1 cup (250 ml) water
2 tbsp (30 ml) unsalted butter
4 large multi-coloured carrots, peeled and cut into 1-in (2.5 cm) chunks
4 cups (1 L) Brussels sprouts, trimmed and halved, if large
¼ cup (60 ml) orange juice
1 tsp (5 ml) orange zest
3 tbsp (45 ml) red wine vinegar
2 tbsp (30 ml) honey
Instructions
- Preheat oven to 250 F (130 C). While oven preheats, let bison rest at room temperature for 30 minutes.
- In a small bowl, stir together cocoa powder, coffee and 1 tsp (5 ml) salt. Set aside.
- Pat bison dry with paper towels before rubbing lightly with 2 tsp (10 ml) oil and sprinkling all sides generously with salt. In a large frying pan over medium-high heat, heat remaining oil. Sear bison on all sides until nicely browned, about 6 minutes total.
- Transfer bison to a rack in a shallow roasting dish and coat with cocoa powder rub. Transfer to oven and roast until a meat thermometer inserted in centre reads 115 F (46 C), about 50 minutes. Turn oven off and return bison to oven to rest for 10 to 15 minutes more with door ajar. Final internal temperature of meat should read 125 F (52 C). Transfer bison to a carving board and let rest another 10 minutes. (This is a good time to make Carrot and Brussels Sprouts dish.)
- To serve, carve bison into slices and serve alongside Orange-Glazed Carrots and Brussels Sprouts.
- ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS:
- In a large frying pan over medium-high heat, bring water and butter to a boil. Add carrots, cover with lid and continue to cook until almost tender, about 4 to 6 minutes. Add Brussels sprouts and continue to cook for another 2 minutes. Transfer vegetables to a plate.
- To same pan, add orange juice, zest, vinegar and honey. Cook until reduced and syrupy, 2 to 5 minutes. Return vegetables to pan and toss in glaze. Remove from heat and keep warm until ready to serve.
Drink Pairings
COCOA PASTA WITH WILD MUSHROOMS
Ingredients
Serves 4
1¾ cup (425 ml) all-purpose flour, plus extra for dusting
¼ cup (60 ml) raw cocoa powder, plus extra for dusting
½ tsp (2.5 ml) salt, plus extra
2 large eggs
1 tsp (5 ml) extra-virgin olive oil
2 tbsp (30 ml) unsalted butter
1 tsp (5 ml) grapeseed oil
½ lb (250 g) mixed wild mushrooms, cleaned and halved or quartered if large
1 cup (250 ml) whipping cream
¼ cup (60 ml) white wine
1 tsp (5 ml) fresh thyme leaves
¼ cup (60 ml) grated Parmesan, for garnish
1 tbsp (15 ml) chopped chives and/or fresh parsley leaves, for garnish
Instructions
- To make pasta noodles, in a large bowl, sift together flour, cocoa powder and salt. Make a well in centre of dry ingredients and add eggs and olive oil. Using a fork, whisk together wet ingredients, slowly incorporating flour mixture. Once dough starts to come together, turn it out onto a clean, lightly floured work surface and continue to knead dough with hands until smooth and elastic. If dough is too dry, add water, 1 tbsp (15 ml) at a time. Gather dough into a ball, wrap with plastic wrap and set aside at room temperature for at least 30 minutes.
- Once dough has rested, divide into 2 pieces. Working with 1 piece of dough at a time, roll out into a very long, thin strip of dough, at most an ⅛ inch (0.25 cm) thick, and cut into desired pasta shapes. Can do this by hand with a rolling pin and a sharp knife or using a pasta machine. Transfer rolled and shaped pasta to a baking sheet before dusting and tossing with extra cocoa powder to keep it from sticking. Set aside while making sauce.
- To make sauce, bring a large stockpot of salted water to a boil.
- In a large frying pan over medium-high heat, warm butter and grapeseed oil together. Add mushrooms along with a good pinch of salt and cook, stirring occasionally, until mushrooms start to turn golden brown, about 8 minutes. Stir in cream, white wine and thyme. Once at a simmer, reduce heat to low and allow sauce to continue simmering while cooking pasta.
- Working in batches, if necessary, drop pasta into boiling water and cook until just shy of al dente. Timing will depend on size and shape of pasta, start checking after 1 minute. Transfer pasta directly into sauce. Don’t worry if a little pasta water ends up in sauce as well. Increase heat under sauce to medium-high and toss to combine. If sauce is too thick, add a splash more of pasta cooking water. Divide among serving plates and garnish with Parmesan, chives and a light dusting of cocoa powder, if desired.
Drink Pairings
PEA AND HAM SOUP
Ingredients
Serves 8 to 10
2 garlic cloves, whole
1 bay leaf
3 peppercorns
3 sprigs thyme
1 medium sized ham hock
8 cups (2 L) water, approximately
2 cups (500 ml) split peas
3 carrots, peeled and roughly chopped
1 onion, finely chopped
4 celery stalks, roughly chopped
2 cups (500 ml) frozen peas
1 cup (250 ml) chopped parsley
½ lb (500 g) smoked pork loin, cut or shredded into bite-sized pieces
½ cup (125 ml) crème fraîche, for garnish
2 tbsp (30 ml) finely chopped chives, for garnish
Instructions
- In a piece of cheesecloth, add garlic, bay leaf, peppercorns and thyme and tie with kitchen string. Place herbs and ham hock in a large saucepan and add 8 cups (2 L) water, or enough to cover. Bring to a boil over high heat. Once it boils, reduce heat to a low simmer. Cook for 2 to 3 hours, occasionally skimming off fat.
- Remove ham hock and cheesecloth from stock. Season to taste. Add split peas, carrots, onion and celery. Bring soup to a boil, reduce heat to a simmer. Cook for another 45 minutes to 1 hour, or until vegetables are tender and split peas are soft. While soup is cooking, defrost frozen peas.
- In a blender, blend half of the soup with defrosted peas and parsley. Once blended, add back to saucepan and reheat.
- In a saucepan with a bit of water, warm pork loin pieces until they are hot, about 2 minutes. Serve soup in bowls and garnish with crème fraîche, smoked pork loin and chives.
Drink Pairings
ROASTED CARROTS AND PARSNIPS WITH VERDE SAUCE
Ingredients
Serves 6 to 8
5 small parsnips, scrubbed, but not peeled
10 small carrots, peeled
2 tbsp (30 ml) olive oil
salt and pepper, to taste
½ jalapeño, to taste
½ green pepper
1 bunch cilantro, leaves only
4 sprigs mint, leaves only
2 garlic cloves
1 cup (250 ml) vegan sour cream (Available at specialty grocery stores)
½ lime, juice and zest only
¼ cup (60 ml) pumpkin seeds, toasted
Instructions
- Preheat oven to 375 F (190 C).
- If parsnips are large, cut in half lengthwise. Place parsnips and carrots on a large baking sheet, dress with oil and season with salt. Bake for 20 to 30 minutes, until soft and golden brown.
- To make Verde Sauce, place jalapeño and green pepper on a separate baking sheet and bake alongside the parsnips and carrots for 15 minutes. In a blender, add cilantro, mint, garlic, sour cream, lime juice, lime zest and cooked peppers. Blend on high for a couple minutes. Add salt and pepper to taste.
- Serve roasted carrots and parsnips on a platter with sauce on side or drizzled over. Garnish with pumpkin seeds.
Drink Pairings
FARRO WITH BUTTERNUT SQUASH AND KALE
Ingredients
Serves 6 to 8
4 tbsp (60 ml) olive oil, divided
2 garlic cloves, minced
3 cups (750 ml) kale, de-stemmed, chopped
2 cups (500 ml) farro, cooked in vegetable stock
2 cups (500 ml) butternut squash, cubed and roasted
½ cup (125 ml) dried cranberries
½ lemon, juice only
¼ cup (60 ml) pumpkin seeds, toasted
salt and pepper, to taste
Instructions
- In a large skillet over medium heat, heat 1 tbsp (15 ml) oil. Add garlic and kale and sauté until soft. Remove from heat and allow to cool slightly.
- In a large salad bowl, add sautéd kale, farro, butternut squash and cranberries. Dress with remaining oil and lemon juice. Garnish with pumpkin seeds and season to taste.