CURRIED CARAMELIZED ONION AND APPLE SOUP
Ingredients
Serves 4 to 6
2 tbsp (30 ml) butter
1 tbsp (15 ml) olive oil
2 lbs (1 kg) yellow onions, thinly sliced
2 garlic cloves, coarsely chopped
1 tbsp (15 ml) coarsely chopped fresh ginger
3 Granny Smith apples, peeled, cored and chopped, plus ¼ Granny Smith Apple, sliced into thin matchsticks, for garnish
1 tbsp (15 ml) chopped fresh thyme leaves
1 tbsp (15 ml) curry powder
½ cup (125 ml) white wine vinegar or apple cider vinegar
4 cups (1 L) chicken or vegetable broth
1 cup (250 ml) heavy cream
salt and freshly ground white pepper
½ cup (125 ml) plain yogurt, for garnish
1 tsp (5 ml) thyme leaves, for garnish
Instructions
- In a large heavy-bottomed stockpot over medium heat, heat butter and olive oil. Add onions, stirring occasionally until golden and caramelized, about 25 to 30 minutes. Add garlic, ginger, apples, thyme and curry powder, cook for 2 to 3 minutes or until fragrant.
- Add wine or cider vinegar to deglaze. Increase heat to high and add broth. Bring to a boil, then reduce and simmer for 20 minutes or until apples are very soft.
- Purée soup with an immersion blender until smooth, or carefully in batches with a blender. Return soup to stockpot and simmer until hot. Stir in cream and season.
- Ladle into warm soup bowls and garnish with drizzle of yogurt, apple matchsticks and thyme leaves.
Drink Pairings
CARAMELIZED RED ONION TART
Ingredients
Serves 4 (makes 8 tarts)
2 large red onions cut into 1-in (2.5 cm) thick wedges
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) butter
1 lb (500 g) mixed mushrooms, cut into large 1-in (2.5 cm) chunks
1 garlic clove, minced
1 tsp (5 ml) chopped fresh thyme
¼ tsp (1 ml) cayenne
salt and pepper, to taste
2 sheets frozen packaged puff pastry, thawed according to package directions
1 cup (250 ml) crumbled feta cheese
1 large egg mixed with 1 tbsp (15 ml) water, beaten together
thyme sprigs and sliced green onions, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Place onion wedges on a foil-lined baking sheet. Drizzle and toss to coat with olive oil. Place into oven and bake for 10 minutes or until softened and lightly browned.
- Melt butter in a wide, heavy-bottomed skillet over medium-high heat. When it starts to sizzle, add mushrooms and sauté, stirring occasionally, until soft and liquid evaporates, about 10 minutes. Add garlic, thyme and cayenne. Sauté until fragrant, about 1 minute. Season with salt and pepper.
- ine 2 baking sheets with parchment paper. Unfold thawed sheets of puff pastry, cut into 5-in (12 cm) squares and place evenly spaced on baking sheets. Fold each square ½-in (1.25 cm) inwards along edge, overlapping at corners, to form a border.
- Arrange onions and mushrooms on pastry squares, keeping filling within edges and top with crumbled feta. Brush edges of pastry with egg wash. Bake until pastry is golden, about 20 to 25 minutes. Remove from oven and cool slightly. Garnish with fresh thyme sprigs and green onions.
Drink Pairings
APPLE CRUMBLE
Ingredients
Serves 6 to 8
1 tsp (5 ml) cornstarch
2 tbsp (30 ml) cold water
6 tbsp (90 ml) room temperature butter, divided
8 to 9 large apples, about 3 lbs (1.5 kg), peeled, cored and chopped into about 1½ x ½-in (3.75 x 1.25 cm) chunks
⅓ cup (75 ml) granulated sugar
1 pinch + ¼ tsp (1 ml) salt, divided
1 tsp + 1 tbsp (5 +15 ml) ground cinnamon, divided
3 tbsp (45 ml) lemon juice
¾ cup (175 ml) coarsely chopped walnuts (optional)
1½ cups (375 ml) rolled oats
1½ cups (375 ml) flour
½ cup (125 ml) sugar
½ cup (125 ml) brown sugar
¼ tsp (1 ml) salt
½ cup (125 ml) melted butter
2 tsp (10 ml) pure vanilla extract
½ cup (125 ml) cold butter, cut in ¾-in (2 cm) chunks
Instructions
- In a small bowl, add cornstarch to cold water, mix well and set aside.
- In a large saucepan over medium heat, melt 4 tbsp (60 ml) butter and add apples. Cook for 1 minute. Add sugar, pinch salt and 1 tsp (5 ml) cinnamon and coat apples. Pour cornstarch mixture evenly over apples then add lemon juice and 2 tbsp (30 ml) butter. Stir, cover and turn off heat. Set aside.
- Adjust oven rack to centre position and preheat to 350 F (180 C).
- To make topping, spread walnuts (if using) in single layer on baking sheet and bake for 4 minutes. Toss lightly and return to oven for another 3 to 4 minutes to toast evenly. Remove from oven and let cool. Keep oven on.
- In a large bowl, combine oats, flour, sugars, 1 tbsp (15 ml) cinnamon and ¼ tsp (1 ml) salt. Mix ½ cup (125 ml) melted butter and vanilla extract and fold into oat mixture. Add toasted walnuts and stir. Set aside.
- In a 9 x 9-in (23 x 23 cm) square baking dish, or several small individual bakers, evenly pour in apple filling. Sprinkle oat topping evenly over filling, about ¾-in (2 cm) thick. Evenly scatter ½ cup (125 ml) cold chunks of butter.
- Bake for about 45 minutes, or until topping turns golden brown and edges are bubbling. If baking in smaller single-serve dishes, reduce baking time to 30 minutes and monitor. Remove from oven and let rest for about 20 minutes before serving. Serve with ice cream.
Drink Pairings
BAKLAVA
Ingredients
Serves 8
1 cup (250 ml) shelled pistachios
1¼ cup (310 ml) blanched almonds
1¼ cup (310 ml) roughly chopped walnuts
1½ tsp (7.5 ml) ground cinnamon
1 pinch ground cloves
3 tbsp (45 ml) sugar
1 pinch salt
1 cup (250 ml) melted Clarified Butter, make ahead
1 lb (500 g) phyllo pastry
Sugar-Honey Syrup, make ahead
CLARIFIED BUTTER:
1½ cup (375 ml) butter
SUGAR-HONEY SYRUP:
¾ cup (175 ml) sugar
½ cup (125 ml) honey
⅔ cup (150 ml) water
1½ tbsp (22 ml) lemon juice
½ lemon, peel only (use potato peeler to make lemon strips)
1 cinnamon stick, approximately 3-in (8 cm) long
5 cloves
1 pinch salt
1½ tsp (7.5 ml) rose water
Instructions
- In a food processor, coarsely chop pistachios, almonds and walnuts separately before combining together. Reserve 3 tbsp (45 ml) for garnish. Add cinnamon, cloves, sugar and salt to nut mixture and combine. Set aside.
- Adjust oven rack to centre of oven and preheat to 300 F (150 C). Lightly grease 9-in (23 cm) round springform baking pan.
- Unroll phyllo pastry on clean surface. Using base of springform pan, cut 2 circles through stack of phyllo sheets at opposite corners. One stack of circles may not be perfectly round. Use them for centre layers in recipe. Lightly cover both stacks of phyllo sheets with plastic wrap and drape damp towel over to avoid pastry from drying.
- lace 1 sheet of phyllo in springform baking pan and brush thoroughly with melted Clarified Butter. Repeat with another 7 to 8 sheets making sure to brush each thoroughly. Spread about 1 cup (250 ml) of nut filling over phyllo sheets. Lay 1 phyllo sheet over filling and gently brush with butter, this sheet can be slippery. Follow with another 5 sheets, each brushed with butter.
- Spread another 1 cup (250 ml) of nut filling over phyllo layers. Repeat layering another 6 phyllo sheets, each brushed with butter. Spread another 1 cup (250 ml) of nut filling over phyllo layers. Repeat layering remaining 9 to 10 phyllo sheets over, brushing each with butter, except for last one.
- Remove air pockets by compressing baklava using palms. Start from centre and work outwards towards edge. Brush top of baklava generously using about ¼ cup (60 ml) of Clarified Butter. Using a sharp paring knife, cut into diamond shapes (try to cut through all layers as much as possible).
- Bake for 1 hour. Rotate and continue baking for additional 30 minutes or until golden and crisp. Remove from oven and immediately pour Sugar-Honey Syrup over baklava, covering all cut grooves and sides. Brush surface of baklava with syrup and garnish with reserved nuts. Let cool and rest for 6 to 8 hours for flavours to meld, before serving.
- To make CLARIFIED BUTTER: In a medium saucepan, melt butter. Remove from heat and rest for 15 minutes. Skim top foamy part with a spoon and discard. Very carefully, pour the clear, golden butter into a bowl. Be careful not to include any milk solids that settle at bottom of pan. Makes about 1 cup (250 ml).
- To make SUGAR-HONEY SYRUP: In a medium saucepan over medium-high heat, bring all ingredients except rose water to a boil. Stir occasionally to prevent boiling syrup from spilling over. Turn off heat. Add rose water. Stir and set aside to cool. Syrup can be refrigerated for up to 3 days. Remove lemon peel and spices before refrigerating. Bring to room temperature before using. Makes about 1¾ cups (425 ml).
Drink Pairings
CHOCOLATE FRANGIPANE TART
Ingredients
Serves 8
8 tbsp (120 ml) unsalted butter, divided
8 oz (250 g) chocolate biscuit crumbs
1 tbsp + ⅓ cup (15 ml + 75 ml) granulated sugar, divided
4 oz (125 g) dark chocolate
½ cup (125 ml) whipping cream
2 large eggs
½ cup (125 ml) hazelnut flour
3 tbsp (45 ml) all-purpose flour
POACHED PEARS:
1 cup (250 ml) water
1 cup (250 ml) white wine
1 cup (250 ml) granulated sugar
½ vanilla bean, split in half and seeds scraped out
2 Bosc pears
Instructions
- In a microwave-safe bowl, place 5 tbsp (75 ml) butter and microwave until melted, about 1 minute.
- In a medium bowl, stir together chocolate biscuit crumbs, 1 tbsp (15 ml) granulated sugar and melted butter until well combined. Press into a 4 x 14-in (10 x 35 cm) fluted rectangular tart pan with removable bottom. Refrigerate until ready to use.
- Preheat oven to 325 F (170 C).
- In a small heatproof bowl, place dark chocolate and remaining butter. In a small saucepan, heat cream until just simmering. Pour hot cream over chocolate mixture and set aside for 2 minutes. With a spatula, stir mixture together until smooth. Stir in eggs and hazelnut flour. Fold in remaining ⅓ cup (75 ml) sugar and flour until thoroughly combined. Transfer enough of the chocolate filling mixture to come three quarters up sides of prepared tart crust.
- Cut Poached Pears halves crosswise into ¼-in (0.5 cm) slices, keeping pieces together as a whole. Arrange 4 Poached Pear halves on top of tart, fanning slices slightly. Top up crust with any remaining filling, spooning it around pears, if desired.
- Place tart on a large rimmed baking sheet and bake in oven until filling is set and slightly puffed, about 30 to 35 minutes. Allow to cool completely to room temperature on a wire rack.
- To serve, slice tart crosswise. Serve with unsweetened, lightly whipped cream, if desired. Tart may be refrigerated in an airtight container for up to 2 days.
- To make POACHED PEARS: In a small saucepan, stir together water, wine, sugar and vanilla bean. Warm mixture over medium heat, stirring constantly until sugar dissolves, about 2 minutes. Bring mixture to a light simmer.
- While syrup is coming to a simmer, peel pears, cut in half and, with a melon baller, remove core, working from bottom and carving into centre of pear.
- Place pears in simmering sugar syrup. To keep pears submerged, place a piece of parchment paper over them, so that it touches poaching liquid. The amount of time needed for pears to poach will depend on ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and poke flesh with a small knife. Pear is done when knife meets little resistance. If not ready, return pears to syrup and check every 3 to 5 minutes. When cooked to desired doneness, transfer pears to a bowl and let cool completely to room temperature before using. Pears may be refrigerated in an airtight container along with their poaching liquid for up to 1 week. Makes 2 poached pears
Drink Pairings
CANTALOUPE AND HAM PINTXOS
Ingredients
Serves 16 Pintxos
grape seed oil, to grease grill
½ cantaloupe, peeled, seeded and cut into 1-in (2.5 cm) wide wedges
4 thick, square slices sourdough bread, toasted, crusts removed and quartered into squares
8 slices serrano ham or prosciutto, halved lengthwise
3 oz (90 g) blue cheese, cut into 16 pieces
extra-virgin olive oil, for garnish
freshly ground black pepper, for garnish
Instructions
- Lightly oil grill or grill pan with grape seed oil before preheating over high heat.
- Grill cantaloupe wedges until well marked, about 2 to 3 minutes per side. Transfer to a cutting board and cut into 1-in (2.5 cm) chunks.
- To assemble, place squares of toasted sourdough on a serving platter. Top each with a piece of ham, a couple pieces of grilled cantaloupe and blue cheese. Use small skewers or toothpicks to secure in place. Garnish with a drizzle of olive oil and a dusting of black pepper.
Drink Pairings
ROASTED STRAWBERRY SORBET
Ingredients
Serves 4 to 6
2½ lbs (750 g) fresh strawberries, washed, hulled and halved, if large
¼ cup (60 ml) granulated sugar
1 tbsp (15 ml) balsamic vinegar
freshly cracked black pepper, to taste
basil sprouts or young basil leaves, for garnish
Instructions
- In a large bowl, combine strawberries and sugar and stir until well incorporated. Cover bowl with plastic wrap and set aside at room temperature for 1 hour.
- Meanwhile, preheat oven to 375 F (190 C).
- Pour strawberry mixture onto a rimmed baking sheet before drizzling with balsamic vinegar and seasoning with pepper. Roast until strawberries start to caramelize around edges, about 20 minutes. Transfer mixture to a blender and purée until smooth. Strain mixture through a sieve into a bowl, discarding strawberry seeds.
- Refrigerate strawberry mixture until cold, at least 2 hours or overnight. Freeze in an ice cream maker according to manufacturer’s instructions. Sorbet can be made up to 3 days ahead and stored in an airtight container in freezer until ready to use.
- When ready to serve, divide Sorbet among serving bowls or glasses. Garnish with a few basil sprouts or young basil leaves and enjoy.
Drink Pairings
APPLE CRANBERRY HAND PIES
Ingredients
Serves 12 Pies
PASTRY:
2½ cups (625 ml) cake and pastry flour
1 cup (250 ml) butter, chilled and diced
¼ tsp (1 ml) salt
¼ to ½ cup (60 to 125 ml) cold water
FILLING:
4 cups apples, peeled, cored and diced small
¼ cup (60 ml) dried cranberries, chopped
1 cup (250 ml) brown sugar
1 tsp (5 ml) cinnamon
¼ tsp (1 ml) nutmeg
½ tsp (2 ml) orange zest
2 tbsp (30 ml) butter, melted
1 tbsp (15 ml) all-purpose flour
¼ tsp (1 ml) salt
EGG WASH:
2 egg yolks
4 tbsp (60 ml) whipping cream
¼ tsp (1 ml) salt
Instructions
- Add flour, butter and salt to a food processor fitted with a metal blade. Pulse until mixture looks like coarse crumbs about the size of peas.
- Sprinkle with ¼ cup (60 ml) cold water. Pulse until dough sticks together when squeezed. Add more water, 1 tbsp (15 ml) at a time, if necessary. It will still look a bit crumbly.
- Shape dough into two balls. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- To make FILLING: In a large bowl, combine all ingredients. Toss to blend. Set aside.
- Preheat oven to 375 F (190 C). Roll pastry to ⅛ -in (0.25 cm) thickness on a floured surface. Cut into 3-in (7.5 cm) rounds. Place 2 tbsp (30 ml) on half of each round.
- In a small bowl, whisk together egg wash ingredients. Using a small brush, spread egg wash around edges of each pie. Cover each pie with another pastry round and press edges to seal. Crimp edges with a fork.
- Make a slit on top of each pie and brush with remaining egg wash. Transfer to a parchment paper-lined baking tray and bake for about 20 minutes or until pies are golden brown. Rotate pan halfway through.
- Remove to a rack to cool. Serve warm.
Drink Pairings
APPLE AND CHEESE ROSE TARTLETS
Ingredients
Serves 4
2 red unpeeled apples, halved, cored and thinly sliced
2 tbsp (30 ml) lemon juice
¼ cup (50 ml) water
1 sheet, frozen puff pastry, thawed
all-purpose flour, for rolling pastry
½ cup (125 g) plain cream cheese, softened
4 tbsp (60 ml) granulated sugar
1 tsp (5 ml) cinnamon
½ cup (125 ml) grated sharp cheddar cheese (optional)
Instructions
- Preheat oven to 375 F (190 C). Generously grease a muffin tin with butter or cooking spray. Set aside.
- Place apple slices in a bowl. Top with lemon juice and water. Microwave 3 minutes or until apples are slightly softened. Remove apples and pat dry on paper towel. Set aside.
- Lightly dust counter surface with flour. Roll out puff pastry and cut into 4 even-sized strips lengthwise, about 3-in (7.5 cm) wide. Spread a thin layer of cream cheese over pastry. Mix together sugar and cinnamon in a small bowl and sprinkle about a tsp (5 ml) over the cream cheese. Sprinkle a bit of cheddar cheese over each strip.
- Arrange apple slices, overlapping pieces over top half of the pastry strip and making sure the rounded part of the apple is sticking out of the top of the pastry. Fold bottom half of the puff pastry up over the bottom of apple slices. Starting from one end, roll up pastry like a rosette, enclosing the apple slices. Place in muffin tins, apple-side up.
- Bake for 35 to 40 minutes or until golden brown. Remove from oven and cool 10 minutes. Remove from muffin tins and set on wire rack. Serve warm or at room temperature. Serve with whipped cream or ice cream.
Drink Pairings
KOHLRABI SALAD WITH APPLES
Ingredients
Serves 4 to 6
2 medium kohlrabi, about 2 lbs (1 kg), peeled and thinly sliced
2 unpeeled Granny Smith apples, cored and thinly sliced
½ tsp (2 ml) finely grated lemon zest
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) white balsamic or white wine vinegar
2 tbsp (30 ml) extra-virgin olive oil, divided
sea salt and freshly ground black pepper
½ cup (125 ml) torn fresh mint leaves
½ cup (125 ml) toasted hazelnuts, chopped
¼ cup (50 ml) shaved pecorino or Parmesan
whole mint leaves, for garnish, optional
Instructions
- In a large mixing bowl, toss together kohlrabi, apple, lemon zest, lemon juice, vinegar with half the olive oil. Season to taste. Add mint and gently toss just to combine.
- In a small bowl, toss hazelnuts and remaining olive oil. Season to taste. Divide kohlrabi salad among plates and top with hazelnuts and pecorino. Garnish with more mint leaves if desired.