BROCCOLINI WITH CRANBERRY GREMOLATA
Ingredients
Serves 8 to 10
¼ cup (60 ml) whole hazelnuts
¼ cup (60 ml) sweetened dried cranberries, roughly chopped
3 tbsp (45 ml) chopped flat leaf parsley
½ tsp (2.5 ml) orange zest
salt, to taste
1½ lbs (750 g) broccolini
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) orange juice
2 garlic cloves, minced
Instructions
- In a large frying pan over medium heat, toast hazelnuts stirring frequently, until lightly browned and fragrant, about 8 to 10 minutes. Transfer to a clean tea towel, wrap nuts and rub together until most of hazelnut skins come off. Pick out hazelnuts, discard skins and roughly chop. Place in a medium bowl and toss with cranberries, parsley, orange zest and salt. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add broccolini and cook until bright green, about 1 to 2 minutes. Immediately transfer to a large bowl of ice water to cool before draining.
- Place frying pan back over mediumhigh heat, add oil, orange juice, garlic and a pinch of salt. Bring to a boil and cook, stirring constantly, for 1 minute. Add broccolini and sauté until tender-crisp, about 5 to 8 minutes. Transfer to a serving platter and spoon cranberry mixture overtop. Serve while warm.
Drink Pairings
LOADED CAULIFLOWER MASH
Ingredients
Serves 8 to 10
2 lbs (1 kg) cauliflower, trimmed and cut into florets, about 4 cups (1 L)
1 garlic clove
3 tbsp (45 ml) water
⅓ cup (75 ml) mascarpone cheese
¼ cup (60 ml) buttermilk
salt and pepper, to taste
2 tbsp (30 ml) minced chives, divided
¾ cup (175 ml) shredded cheddar cheese, divided
6 strips bacon, cooked and chopped, divided
Instructions
- Preheat oven to 350 F (180 C).
- In a large microwave-safe baking dish with a lid, add cauliflower florets, garlic and water. Cover and microwave on high until cauliflower is tender, about 5 to 8 minutes. Drain any excess water from baking dish and let cauliflower sit uncovered for 4 minutes.
- Place cauliflower with garlc clove in a food processor and process until only small chunks remain. Add mascarpone cheese, buttermilk, salt and pepper. Continue to process until mixture resembles consistency of mashed potatoes. Transfer to 8-in (1.2 L) baking dish and stir in 1½ tbsp (22 ml) minced chives, ½ cup (125 ml) cheddar and ¾ of chopped bacon. Top cauliflower mixture with remaining ¼ cup (60 ml) cheddar and bacon. Bake until cheese has melted, about 5 minutes. Garnish with remaining chives and serve warm.
Drink Pairings
MIXED POTATO GRATIN
Ingredients
Serves 6 to 8
2 tbsp (30 ml) sea salt
2 tsp (10 ml) pepper
2 garlic cloves, chopped
2 sprigs thyme
3 sage leaves
1 pinch freshly grated nutmeg
2 cups (500 ml) whipping cream
3 large russet potatoes, peeled, cut into 1-in (2.5 cm) slices
3 large sweet potatoes, peeled, cut into 1-in (2.5 cm) slices
1 tbsp (15 ml) butter
1 cup (250 ml) grated Gruyère cheese
Instructions
- Preheat oven to 325 F (162 C).
- In a medium pot over medium heat, bring salt, pepper, garlic, thyme, sage, nutmeg and cream to a boil. Reduce heat to low and let sit.
- Grease a 10-in (25 cm) round or 9 x 11-in (23 x 28 cm) rectangle baking dish with butter. Lay potatoes in dish, alternating potato and sweet potato.
- Remove thyme sprigs and sage from cream and pour over potatoes, then sprinkle cheese all over. Cover with foil and bake for 1 to 1½ hours, until potatoes are tender. Remove foil and bake another 15 to 20 minutes, until cheese is golden brown. Serve warm.
Drink Pairings
ROASTED WINTER VEGETABLES
Ingredients
Serves 6 to 8
2 bunches medium-sized heirloom carrots, scrubbed and halved
1 lb (500 g) Brussels sprouts, trimmed and halved
1 lb (500 g) small parsnips, scrubbed and halved
½ lb (250 g) small red onions, cut into eighths
½ cup (125 ml) extra-virgin olive oil
1 tbsp (15 ml) sea salt
1 tsp (5 ml) pepper
4 sprigs thyme, leaves removed from stems
1 tbsp (15 ml) honey
Instructions
- Preheat oven to 375 F (190 C).
- In a large bowl, mix all ingredients and transfer to a parchment-lined baking tray. Vegetables should be in a single layer, use 2 trays if needed. Roast for about 45 minutes, mixing halfway through, until vegetables are golden brown and tender. Transfer to a serving platter and serve warm.
Drink Pairings
BRAISED RED CABBAGE
Ingredients
Serves 6 to 8
4 tbsp (60 ml) butter, divided
1 tbsp (15 ml) extra-virgin olive oil
2 medium onions, thinly sliced
2 garlic cloves, thinly sliced
2 tbsp (30 ml) sea salt
2 tsp (10 ml) pepper
1 large head red cabbage, quartered, core removed, thinly sliced
3 Granny Smith apples, peeled, cut into eighths
1 cup (250 ml) chicken stock
3 tbsp (45 ml) Champagne vinegar
3 tbsp (45 ml) redcurrant jelly
3 tbsp (45 ml) Dijon mustard
2 tsp (10 ml) caraway seeds
2 tbsp (30 ml) chopped fresh Italian parsley
2 tbsp (30 ml) chopped fresh dill
Instructions
- In a large pot over medium heat, heat half the butter and olive oil until butter has melted. Add onions, garlic, salt and pepper and cook until onions are softened. Add cabbage, apples, chicken stock, vinegar, redcurrant jelly, Dijon mustard and caraway seeds. Cover with a lid and cook over medium-low heat for about 1 hour, or until cabbage is very tender.
- Remove lid and turn heat up to medium-high and cook until liquid has reduced almost completely. Add remaining butter, parsley and dill and mix. Taste and adjust seasoning. Place into a serving bowl and serve warm.
Drink Pairings
STUFFED ACORN SQUASH
Ingredients
Serves 4
2 acorn squash, sliced into thick rounds, seeds removed
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
½ cup (125 ml) mushrooms, chopped
½ cup (125 ml) shallots, finely chopped
1 cup (250 ml) canned white beans
2 tbsp (30 ml) chopped sage
1 cup (250 ml) cooked barley
2 tbsp (30 ml) melted butter or olive oil
Instructions
- Preheat oven to 375 F (190 C).
- Arrange sliced squash on baking sheet and brush meat of squash with 2 tbsp (30 ml) olive oil and season with salt and pepper. Bake for 45 minutes.
- To make stuffing, in a skillet, sauté mushrooms and shallots in remaining olive oil until shallots become translucent. Add white beans, sage and salt and pepper, to taste.
- n a large bowl, combine cooked barley with mushroom mixture, gently blend. On baking sheet, fill pre-baked squash with stuffing. Drizzle with melted butter or olive oil, and bake for another 10 minutes. Platter and serve with Thanksgiving dinner.
Drink Pairings
MAPLE ROASTED CARROTS
Ingredients
Serves 4
2 lbs (1 kg) whole small rainbow carrots, cleaned, halved with ½-in (1.25 cm) green tops attached
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) pure maple syrup
salt and pepper, to taste
fresh thyme, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet, place carrots. Add oil and maple syrup by hand or with pastry brush, distributing evenly. Sprinkle with salt and pepper. Roast for 20 minutes or until tender.
- Place carrots in a serving dish and garnish with thyme. Serve with Thanksgiving dinner.
Drink Pairings
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES, PECANS AND PANCETTA
Ingredients
Serves 4
1 lb (500 g) Brussels sprouts, trimmed and halved
3 tbsp (45 ml) olive oil
salt and pepper, to taste
½ cup (125 ml) whole pecans
¼ cup (60 ml) dried cranberries
4 slices cooked pancetta, chopped
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet lined with parchment paper, spread out Brussels sprouts, drizzle with oil and mix to combine. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until sprouts are tender. Add pecans and cranberries and bake for another 10 minutes. Place in a serving bowl and scatter pancetta over top. Serve warm with Thanksgiving dinner.
Drink Pairings
DAIRY-FREE CAULIFLOWER CAKE WITH CARAMEL APPLE TOPPING
Ingredients
Serves 12
¾ cups (175 ml) walnut pieces, plus extra for garnish
1 tsp (5 ml) ground cinnamon, divided
1½ cups (375 ml) graham cracker crumbs
1 cup (250 ml) coconut oil, melted, divided, plus extra
1 lb (500 g) cauliflower, coarsely grated, about 1½ cups (375 ml)
1 tsp (5 ml) salt
2 cups (500 ml) raw cashews, soaked in water overnight
1 cup (250 ml) coconut milk
¾ cup (175 ml) maple syrup
1 tbsp (15 ml) vanilla extract
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) lemon juice
6 large eggs
¼ cup (60 ml) tapioca flour
Poached Apples, make ahead
Apple Caramel Sauce, make ahead
POACHED APPLES:
2 cups (500 ml) apple juice
¼ cup (60 ml) granulated sugar
½ vanilla bean, seeds scraped out
3 each, Fuji and Granny Smith apples, peeled and thinly sliced
APPLE CARAMEL SAUCE:
1 cup (250 ml) apple juice
½ vanilla bean, split lengthwise
2 cups (500 ml) granulated sugar
1 tbsp (15 ml) clear corn syrup or clover honey
½ tsp (2.5 ml) salt
1 cup (250 ml) canned coconut cream
Instructions
- Preheat oven to 350 F (180 C). Line bottom of a 9-in (23 cm) springform pan with a round of parchment paper. Grease lightly with some coconut oil and set aside.
- In a food processor, pulse walnut pieces and ½ tsp (2.5 ml) cinnamon together until walnuts are finely ground. Add graham cracker crumbs and ¼ cup (60 ml) coconut oil. Pulse until well combined. Transfer to prepared springform pan and firmly press along the bottom and about a quarter way up sides of pan. Refrigerate while making filling.
- In a large frying pan over medium heat, add grated cauliflower. Stir in salt and cook, stirring constantly until warmed through but not browned, about 5 to 8 minutes. Transfer to a cheesecloth-lined colander and set aside to drain and cool slightly. Once cauliflower is cool enough to handle, wrap up in cheesecloth and squeeze out as much excess water as possible.
- Drain and rinse cashews under cold water before placing in a food processor along with coconut milk and cauliflower. Process, scraping down sides of food processor as needed, until very smooth and creamy, about 5 minutes. Add remaining ¾ cup (175 ml) coconut oil, maple syrup, ½ tsp (2.5 ml) cinnamon, vanilla extract, lemon zest and juice before blending again for 1 minute. Add eggs, 1 at a time, processing for about 10 seconds between each addition. Add tapioca flour and process for a final 30 seconds. Pour mixture into reserved crust.
- Bring a kettle of water to a boil. Place springform pan in a 10-in (25 cm), high-sided cake pan (or wrap in several layers of tinfoil leaving top of springform pan open) before lowering it into a large roasting pan. Place roasting pan in oven before carefully filling roasting pan with boiling water until it reaches about half way up side of cake pan. Bake for 15 minutes before decreasing oven temperature to 250 F (130 C) and continue to bake for another 90 minutes. Turn oven off, prop oven door open with a wooden spoon and let cake sit undisturbed for 1 hour. Remove from oven and set on a wire rack to cool completely to room temperature, about 2 hours. Run a thin paring knife around edge of cake to loosen from springform pan and remove side of pan. Refrigerate, uncovered, until chilled through, at least 4 hours and up to 24 hours.
- When ready to serve, top cake with Poached Apples and drizzle liberally with Apple Caramel Sauce. Garnish with extra walnut pieces, if desired. Serve any additional sauce on side.
- To make POACHED APPLES: In a large skillet over high heat, bring apple juice, sugar and vanilla seeds to a boil and cook until reduced by half, about 10 to 15 minutes. Add apples and cook, stirring occasionally, until softened but not falling apart. Using a slotted spoon, transfer apples to a plate and let cool slightly. Poached Apples may be made ahead and refrigerated in their cooled cooking liquid for up to 3 days. Makes about 3 cups (750 ml).
- To make APPLE CARAMEL SAUCE: In a heavy-bottomed saucepan over medium-high heat, bring apple juice and vanilla bean to a boil. Boil until reduced to ⅔ cups (150 ml), about 30 minutes. Add sugar, corn syrup and salt, whisking until sugar has dissolved. Let cook, without stirring, until sauce comes to a boil. Allow to continue boiling until mixture thickens and darkens slightly. If using a candy thermometer, caramel should register 240 F (116 C). Remove from heat and stir in coconut cream. Return caramel to medium heat and cook until thick enough to coat back of a wooden spoon, about 5 minutes.
- Transfer caramel to a heatproof container and cool to room temperature before serving. Sauce will thicken as it cools. Sauce may be stored in an airtight container and kept refrigerated for up to 2 weeks. Makes about 2 cups (500 ml).
Drink Pairings
CAULIFLOWER CRUST PIZZA WITH BUTTERNUT SQUASH AND KALE
Ingredients
Serves 4
Cauliflower Pizza Crust, make ahead
2½ cups (625 ml) peeled and cubed butternut squash
1 tbsp (15 ml) avocado oil or grapeseed oil
salt and pepper, to taste
1 large shallot, trimmed and finely chopped
¼ cup (60 ml) grated Parmesan, plus extra for garnish
2 tbsp (30 ml) white wine or water
½ cup (125 ml) ricotta cheese
1 tsp (5 ml) finely grated lemon zest
4 or 5 cavolo nero/Tuscan kale leaves, washed and stems removed
¼ tsp (1 ml) red pepper chili flakes
CAULIFLOWER PIZZA CRUST:
1 medium cauliflower, trimmed, cut into florets, about 3 cups (750 ml)
1 tsp (5 ml) salt
3 tbsp (45 ml) ground flax seeds
½ cup (125 ml) water
1 cup (250 ml) brown rice flour
½ cup (125 ml) arrowroot flour
½ cup (125 ml) almond flour
¼ cup (60 ml) finely grated Parmesan
½ tsp (2.5 ml) garlic powder
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet, toss together butternut squash, oil and a good pinch each of salt and pepper. Roast in oven, stirring once or twice, until softened and starting to caramelize, about 25 to 30 minutes. Stir shallot into squash and continue to roast until shallots have softened, about 10 to 15 minutes. Transfer mixture to a food processor along with Parmesan and wine before combining until smooth.
- In a small bowl, stir together ricotta cheese and lemon zest. Set aside.
- Spread squash purée over prepared Cauliflower Pizza Crust and top with torn pieces of kale and dots of ricotta cheese mixture. Return pizza to oven and bake for another 10 to 15 minutes. Garnish warm pizza with a drizzle of extra-virgin olive oil, some Parmesan and sprinkle of chili flakes.
- To make CAULIFLOWER PIZZA CRUST (make ahead): Preheat oven to 400 F (200 C). Line a large baking sheet with parchment paper and set aside.
- lace cauliflower florets in a food processor and pulse until finely chopped. Transfer cauliflower crumbs to a large frying pan and place over medium heat. Stir salt into cauliflower and cook stirring constantly until warmed through but not browned, about 5 to 8 minutes. Transfer to a cheesecloth-lined colander and set aside to drain and cool slightly.
- In a small bowl, whisk together ground flax seeds and water. Set aside for 10 minutes.
- Once cauliflower is cool enough to handle, wrap up in cheesecloth and squeeze out as much excess water as possible. Place drained cauliflower in a large bowl, add flax mixture, flours, Parmesan and garlic powder. Mix together with hands until a ball of dough forms. Kneed dough on a clean work surface for 1 minute before pressing into a ¼-in (0.5 cm) thick rectangle on prepared baking sheet. Bake until golden brown, about 25 minutes. Makes 1 large pizza crust.