BAKED GOAT’S CHEESE WITH WARM TOMATO BRUSCHETTA
Ingredients
Serves 6
10 oz (300 g) log goat’s cheese, at room temperature
½ cup (125 ml) cream cheese, at room temperature
¼ cup (60 ml) grated Parmesan
¼ cup (60 ml) extra-virgin olive oil, divided, plus extra for brushing baking dish
freshly ground pepper, to taste
10 oz (300 g) multi-coloured cherry tomatoes, halved or quartered, divided
2 tbsp (30 ml) drained and chopped sundried tomatoes in oil
1 garlic clove, minced
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh basil leaves
2 tsp (10 ml) balsamic vinegar
Instructions
- Preheat oven to 400 F (200 C).
- In a food processor, combine goat’s cheese, cream cheese, Parmesan, 2 tbsp (30 ml) olive oil and a good pinch of pepper until smooth. Transfer mixture into a 4-cup (1 L) baking dish lightly brushed with oil. Bake until lightly browned on top and heated through, about 15 minutes.
- Meanwhile, warm remaining olive oil in a frying pan over medium-high heat. Add half the cherry tomatoes and all the sundried tomatoes and garlic. Sauté until tomatoes start to release their liquid and garlic is fragrant, about 1 to 2 minutes. Transfer to a bowl and add remaining tomatoes, chives, basil and vinegar. Gently toss to combine.
- To serve, remove dip from oven and spoon tomato bruschetta mixture over top. Garnish with additional basil or chives, if desired. Serve alongside toasted baguette slices, vegetables or crackers. Best enjoyed warm.
Drink Pairings
CARAMELIZED ONION, MUSHROOM AND BRIE FLATBREAD
Ingredients
Serves 4 to 6 (makes 1 flatbread)
DOUGH: (can use store bought dough)
¾ cups (175 ml) warm water
1 tsp (5 ml) sugar
1 package (2¼ tsp) dry yeast
2 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) salt
2 cups (500 ml) all-purpose flour
TOPPINGS:
1 large onion, sliced
2 tbsp (30 ml) extra-virgin olive oil, divided
½ tsp (2 ml) salt, divided
½ cup (125 ml) mixed wild and cultivated mushrooms, sliced
1 garlic clove, minced
salt and freshly ground pepper, to taste
3 oz (90 g) brie cheese, sliced
1 tsp (5 ml) chives, finely sliced, for garni
Instructions
- To make DOUGH: In bowl of a standard mixer, mix water, sugar and yeast, and let sit for 5 minutes. Add oil, salt and flour and mix with dough hook attachment on low speed until combined. Continue mixing for another 10 minutes, or until dough is smooth and elastic and pulls away from sides of bowl.
- Grease a separate bowl with vegetable oil, place dough into bowl and coat it with oil. Cover with plastic wrap or a towel and let it rise overnight in fridge. Dough can be made up to 2 days in advance.
- To make TOPPINGS: In a frying pan, cook onions over low heat with half the oil and half the salt. Cook, stirring occasionally, until deeply caramelized, about 30 to 45 minutes. If pan starts to brown too much (looks as if it will burn soon), add about 1 tsp (5 ml) water. Set aside and clean pan.
- In a frying pan, sauté mushrooms and garlic over medium-high heat with remaining oil and salt until cooked through, about 5 minutes.
- Preheat oven to 375 F (190 C) and line baking sheet with parchment paper.
- On a lightly floured surface, stretch and press prepared dough into an oblong shape with your hands (do not use a rolling pin) until it is about ½-in (1.25 cm) thick. Transfer to prepared baking sheet. Top dough with caramelized onions and mushrooms. Season to taste with salt and pepper.
- Bake for about 15 minutes, or until crust is golden brown and cooked all the way through. Remove from oven and immediately top with sliced brie. The heat of the flatbread will melt brie. Garnish with chives.
Drink Pairings
MINI TWICE-BAKED POTATOES
Ingredients
Serves about 12 mini potatoes
12 baby potatoes or new potatoes
2 bacon strips, finely diced
¼ cup (60 ml) sour cream, divided
¼ cup (60 ml) aged cheddar cheese, grated, divided
2 tbsp (30 ml) finely sliced chives, divided
1 tsp (5 ml) finely diced shallots
salt and freshly ground pepper, to taste
2 tbsp (30 ml) butter, melted
Instructions
- In a large pot, cover potatoes in cold water. Add enough salt so it is as salty as sea water. Bring to a boil and simmer just until potatoes are tender, about 20 minutes. Drain and set aside until cool enough to handle.
- Preheat oven to 375 F (190 C).
- In a frying pan, cook bacon over medium heat until all fat is rendered. Drain bacon, reserving 1 tsp (5 ml) of fat, and lay bacon on a paper towel.
- Make a small slice off two opposite sides of each potato (allows potatoes to sit flat), then cut potatoes in half. Using a melon baller, scoop out potato to create a little cup, leaving about ¼-in (0.5 cm) of flesh.
- Transfer potato flesh to a mixing bowl and roughly mash. Add half the bacon, ¾ of the sour cream, ¾ of the cheese, half the chives, the reserved bacon fat and shallots. Mix until combined. Add salt and pepper to taste.
- Lay potato skins on a baking sheet and brush with melted butter. Season to taste with salt and pepper. Bake in oven until golden brown and crisp, about 20 minutes.
- Fill potato skins with mashed potato filling and top with remaining cheese. Bake again until filling is hot and cheese has melted, about 10 minutes. Let potato skins cool slightly (about 2 minutes), then garnish with remaining sour cream, bacon and chives.
Drink Pairings
VEGETARIAN LENTIL AND KALE STEW
Ingredients
Serves 4
¼ cup (60 ml) extra-virgin olive oil
1 onion, diced
2 carrots, diced
1 celery rib, diced
1 garlic clove, minced
2 thyme sprigs, leaves removed and minced
1 rosemary sprig
½ cup (125 ml) crushed tomatoes
1 tbsp (15 ml) red wine vinegar
2 cups (500 ml) French lentils
4 cups (1 L) vegetable stock or water
1 Yukon Gold potato, 2-in (5 cm) cubes
1 small butternut squash, peeled and cut into 2-in (5 cm) cubes
1 bunch kale, washed and sliced
¼ cup (60 ml) whipping cream
Instructions
- Heat vegetable oil in a large heavybottomed sauce pan or Dutch oven over medium heat. Add onion, carrot, celery, garlic, thyme and rosemary. Cook until vegetables have softened, stirring occasionally, about 10 to 15 minutes.
- Add tomatoes, red wine vinegar, lentils, stock, potatoes and squash. Cook, partially covered, for 15 minutes. Add kale and continue cooking for 10 to 15 minutes or until lentils, potato and squash are soft and cooked through. Add cream and simmer for another 5 minutes, then serve.
Drink Pairings
CHIVE AND CHEESE POTATO BREAD
Ingredients
Serves 18 to 20 rolls, or r1 large loaf
1 cup (250 ml) full fat sour cream or plain Greek yogurt
1 cup (250 ml) plain mashed potato
3 tbsp (45 ml) butter
3 tbsp (45 ml) sugar
1½ tsp (7 ml) salt
2 tsp (10 ml) instant yeast
3 to 3½ cups (750 to 875 ml) bread flour or all-purpose flour
1½ cups (375 ml) shredded sharp cheddar cheese
½ to ¾ cup (125 to 175 ml) finely chopped
green onions or chives
Instructions
- In a large mixing bowl, combine all ingredients except cheese and chives, starting with 2½ cups (625 ml) flour and slowly adding more flour, mixing until it becomes cohesive and smooth and starts to form a ball. You may not use all the flour depending on the moisture of the mashed potatoes. Add the cheese and chives and knead dough by hand or with an electric blender fitted with a dough hook, about 5 to 10 minutes. Dough should be smooth, fairly elastic, soft and sticky.
- Place dough in a greased bowl, cover with a clean tea towel and allow to rise for 60 to 90 minutes, until very puffy.
- To make dinner rolls, divide dough into 18 to 20 pieces. Shape each piece into a ball and place into a lightly greased 9 x 13-in (23 x 33 cm) baking dish, or two 8-in (20 cm) or 9-in (23 cm) round ovenproof skillets. Cover with a clean tea towel and allow rolls to rise until touching each other and puffy, about 1 hour.
- Alternatively, to make a large bread loaf, shape dough into a log and place in a lightly greased 9 x 5-in (23 x 12 cm) loaf pan. Cover with a clean tea towel and allow to rise about an hour, or until top of loaf is about 1-in (2.5 cm) over rim of pan.
- Preheat oven to 350 F (180 C).
- Bake rolls for 22 to 27 minutes or until light brown. Loaf will bake for about 35 to 40 minutes, tenting it lightly with foil for final 10 minutes.
- Remove rolls or loaf from oven and brush with melted butter, if desired, for a softer, rich crust. Transfer to a rack to cool.
Drink Pairings
POTATO AND CHEESE SOUP
Ingredients
Serves 6 to 8
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 cup (250 ml) finely chopped onion
1 cup (250 ml) chopped celery, cut into ¼-in (0.5 cm) dice
1 cup (250 ml) chopped carrot, cut into ¼-in (0.5 cm) dice
2 tsp (10 ml) chopped fresh thyme leaves or ½ tsp (2 ml) dried
⅓ cup (75 ml) all-purpose flour
2 cups (500 ml) chicken stock
2 cups (500 ml) milk
1 lb (500 g) russet potatoes, peeled and cut into ½-in (1.25 cm) dic
1 cup (250 ml) shredded sharp cheddar cheese
1 cup (250 ml) shredded Swiss cheese
1 cup (250 ml) chopped Black Forest or speck ham, cut ½-in (1.25 cm) dice
hot pepper sauce (optional)
chopped flat leaf parsley, for garnish
Instructions
- Heat oil and butter in heavy large saucepan over medium heat. Add onion, celery, carrot and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir until well blended. Gradually whisk in stock, then milk. Stir in potato and bring soup to a boil. Reduce heat, cover partially with a lid and simmer until potato is tender, about 10 to 15 minutes. Add cheese ½ cup (125 ml) at a time, stirring until melted and smooth after each addition. Stir in ham.
- Season soup to taste with hot pepper sauce if using, salt and pepper. Sprinkle with parsley and serve in warm serving bowls.
Drink Pairings
DAUPHINOISE POTATOES
Ingredients
Serves 6
4 tbsp (60 g) melted butter, divi
3 lbs (1.5 kg) small Yukon Gold potatoes or yellow potatoes
2 garlic cloves, finely sliced
1½ cups (375 ml) whipping cream
1 rosemary sprig, leaves removed and finely chopped
3 thyme sprigs, leaves removed and finely chopped
salt and freshly ground pepper
Instructions
- Preheat oven to 350 F (180 C).
- Using 1 tbsp (15 ml) of butter, brush a medium sized gratin dish. Using a mandolin or a sharp knife, slice potatoes very thinly, about ⅛-in (0.25 cm). As they are sliced, stack potatoes in piles and pack them into the dish standing upright, spreading them apart slightly, starting from outside, building a trail around the dish and then spiraling towards the middle. Divide the garlic and slip garlic slices in between some of the potatoes.
- Drizzle cream and remaining melted butter over potatoes, then sprinkle rosemary and thyme over top. Season well with salt and pepper.
- Bake for 1 hour or until potatoes are tender and cooked through. Increase heat to 400 F (200 C) and bake for another 10 to 15 minutes to crisp top.
Drink Pairings
SWAMP DIP
Ingredients
Serves 12 (approximately)
¼ cup (60 ml) unsalted butter
½ cup (125 ml) chopped onion
½ cup (125 ml) chopped red pepper
4 garlic cloves, minced
10 oz (283 g) frozen chopped spinach, thawed and drained
1 × 14 oz (398 ml) canned artichoke hearts, drained and chopped
1 cup (250 ml) sour cream
4 oz (125 g) cream cheese, at room temperature
1 cup (250 ml) shredded partly-skim mozzarella cheese
⅔ cups (150 ml) grated Parmesan
1 tsp (5 ml) hot sauce (optional)
salt and freshly ground pepper, to taste
marble rye toast points, crackers or sliced vegetables, to serve
Instructions
- Preheat oven to 350 F (180 C).
- In a large frying pan, melt butter over medium heat. Add onion, red pepper and garlic. Cook, stirring occasionally, until onions are softened, about 5 minutes.
- In a large bowl, stir together spinach, artichokes, onion mixture, sour cream, cream cheese, mozzarella, Parmesan and hot sauce (if using) until well combined. Season to taste with salt and pepper. Transfer to an ovenproof dish and bake until cheese is melted, about 25 minutes. Serve while warm with rye toast points, crackers or vegetables.
Drink Pairings
BLOODY MARY SOUP SHOTS
Ingredients
Serves 20 soup shots
1 × 28 oz (796 g) canned chopped tomatoes, unsalted
2 green onions, trimmed and chopped
1 celery stalk
½ cup (125 ml) reduced salt chicken stock
2 tbsp (30 ml) Worcestershire sauce
1 tbsp (15 ml) prepared horseradish
2 tbsp (30 ml) vodka
1 tbsp (15 ml) lemon juice
salt and freshly ground pepper, to taste
½ cup (125 ml) sour cream, for serving
2 tbsp (30 ml) 2% milk, plus extra as needed, for serving
Instructions
- In a blender, combine tomatoes with juice, green onions, celery, stock, Worcestershire, horseradish, vodka and lemon juice until smooth. If soup is too thick, thin with additional stock or water 1 tbsp (15 ml) at a time. Season soup to taste with salt and pepper. Transfer to a pitcher and refrigerate until cold.
- Just before serving, in a small bowl, whisk together sour cream and milk. If mixture is not easily pourable, add an additional 1 to 2 tsp (5 to 10 ml) of milk. Transfer to a squeeze bottle or a resealable plastic bag with a small hole cut from one corner.
- When ready to serve, pour Bloody Mary soup into small serving glasses. Squeeze a small coil of sour cream mixture onto soup. With a toothpick or paring knife, drag lines from centre out to create a spider web design. Enjoy soup chilled.
Drink Pairings
CAULIFLOWER AND HERBED BARLEY SALAD
Ingredients
Serves 4
1 large head cauliflower
6 tbsp (90 ml) olive oil, divided
salt and freshly ground pepper, to taste
½ cup (125 ml) pearled barley
4 cups (1 L) water
2 tsp (10 ml) lemon zest
3 tbsp (45 ml) lemon juice or unseasoned rice wine vinegar
1 tsp (5 ml) grainy mustard
1 tsp (5 ml) Dijon mustard
1 × 15 oz (425 g) can butter beans, rinsed and drained
½ cup (125 ml) flat leaf parsley, divided
2 tbsp (30 ml) tarragon leaves, div
1 tbsp (15 ml) minced chives
⅓ cup (75 ml) roughly chopped toasted pecans
Instructions
- Preheat oven to 350 F (180 C).
- Toss cauliflower with 1 tbsp (15 ml) oil and spread out in a single layer on a baking sheet. Season with salt and pepper. Roast, turning with a spatula halfway through, until florets are golden brown and slightly crisp on outside, about 30 minutes.
- Place barley and water in a large saucepan. Season with a pinch of salt. Bring to a boil over medium-high heat and cook until tender, 25 to 30 minutes. Drain and set aside.
- Meanwhile, in a medium bowl, whisk together lemon zest and juice, mustards and remaining 5 tbsp (75 ml) oil until emulsified. Season dressing with salt and pepper to taste.
- When ready to serve, in a large bowl combine warm cauliflower and barley, beans, ¼ cup (60 ml) parsley, 1 tbsp (15 ml) tarragon, chives and half the dressing. Toss to combine and season to taste with salt and pepper. Divide salad among warmed bowls or a large serving bowl and drizzle with remaining dressing. Garnish with remaining ¼ cup (60 ml) parsley, 1 tbsp (15 ml) tarragon and toasted pecans. Serve while warm.