SEARED GRAPE AND MASCARPONE CROSTINIS
Ingredients
Serves about 18 crostinis
CROSTINIS:
1 sourdough baguette
1 tbsp (15 ml) olive oil
½ tsp (2 ml) finely chopped fresh rosemary
GRAPE TOPPING
3 cups (750 ml) small seedless grapes, assorted colours
2 tbsp (30 ml) aged balsamic vinegar
1 tbsp (15 ml) olive oil
1 tsp (5 ml) finely minced fresh rosemary
salt and freshly ground black pepper
¾ cup (175 ml) mascarpone cheese
½ cup (125 ml) very finely chopped natural almonds, toasted
¼ cup (50 ml) liquid honey
Instructions
- To make CROSTINIS: Preheat oven to 375 F (190 C). Thinly slice baguette into ⅓-in (1 cm) slices and place in a single layer on a baking sheet. Combine olive oil, rosemary, salt and pepper. Stir to blend.
- Brush mixture over baguette slices. Place in oven and bake for 10 to 12 minutes or until crostinis are crusty but not too crisp. Remove pan from oven and set aside. Can be made ahead and stored in a tightly covered container at room temperature overnight.
- To make GRAPE TOPPING: Place grapes in a large bowl. Drizzle with balsamic, oil and seasonings. Gently toss to coat. Spread out on baking sheet and bake in 375 F (190 C) oven for 12 minutes or until grapes are almost ready to pop their skins. Remove baking sheet to a rack. Set aside.
- When ready to serve, spread a little mascarpone cheese on each crostini. Spoon roasted grapes onto each slice and sprinkle with toasted almonds. Drizzle with honey and serve.
Drink Pairings
SPICY TURKEY AND WATERMELON LETTUCE WRAPS
Ingredients
Serves 4 to 6
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) minced, peeled fresh ginger
1 medium yellow onion, finely chopped
2 stalks celery, finely chopped
1 lb (500 g) ground turkey or chicken
1 tsp (5 ml) soy sauce
1 tbsp (15 ml) Chili Garlic Sauce
1 orange, finely grated zest and juice
½ cup (125 ml) hoisin sauce
2 green onions, finely chopped
1 small handful cilantro, finely chopped (optional)
2 cups (500 ml) diced watermelon, ½-in (1.25 cm) cubes
12 iceberg or butter lettuce leaves
Instructions
- Heat a large wok or non-stick frying pan over high heat. Add canola oil and stir in minced garlic, ginger, onion and celery. Stir-fry for about 2 minutes or until onion starts to turn translucent. Add ground turkey and cook until there is no pink colour, breaking up meat with a fork.
- Add soy sauce, Chili Garlic Sauce, orange zest and juice. Stirfry until most liquid has evaporated. Remove from stove and mix in hoisin sauce, green onions and cilantro.
- Fold diced watermelon into mixture. Spoon filling into middle of lettuce leaves, wrap and serve immediately.
Drink Pairings
SPICY FRIED PEACH HAND-HELD PIES
Ingredients
Serves 8
PASTRY:
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2 ml) salt
4 tbsp (60 ml) shortening
4 tbsp (60 ml) cold unsalted butter
½ cup (125 ml) cold buttermilk
1 egg, whisked, to finish
canola oil, for frying, to finish
FILLING:
3 or 4 large firm, fresh peaches, peeled, pitted and chopped
¼ cup (60 ml) packed light brown sugar
1 tsp (5 ml) fresh lemon juice
½ tsp (2 ml) ground allspice
⅛ tsp (0.5 ml) salt
2 tbsp (30 ml) hot red pepper jelly
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) cornstarch
3 tbsp (45 ml) finely minced candied ginger
TOPPING:
½ cup (125 ml) granulated sugar
2 tsp (10 ml) cinnamon
Instructions
- To make PASTRY: In a food processor with a metal blade, combine flour, baking powder and salt. Whirl to blend. Add shortening and butter and pulse just until coarse crumbs. Gradually whirl in just enough buttermilk until dough holds together. Do not over-process. Turn pastry out onto a clean work surface and gather it together. Flatten slightly into a large disk. Tightly seal in plastic wrap and refrigerate for 2 hours or preferably overnight. Can be refrigerated for several days.
- To make FILLING: In a large bowl combine peaches, brown sugar, lemon juice, allspice and salt. Toss to mix and let sit for about 30 minutes. Place peach mixture into a colander and drain liquid into a small saucepan. Reserve peaches. Add pepper jelly and butter to liquid. Cook over medium-low heat until reduced to 2 tbsp (30 ml). Remove and cool for about 10 minutes. In a bowl, toss reserved peaches with cornstarch. Depending on their ripeness you may need to add a little more cornstarch. Drizzle reduced cooled liquid over peaches along with candied ginger and gently toss together. Set aside.
- To make pies, on a lightly floured surface, using a floured rolling pin, roll dough about ⅛-in (3 mm) thick. It should be large enough to cut out 8 circles to about 7-in (18 cm) in diameter. Loosen dough a few times dusting a little more flour underneath so dough doesn’t stick. Cut out as many circles as you can and if necessary, gather up scraps and reroll once.
- Spoon about 2 to 3 tbsp (30 to 45 ml) cooled peach mixture onto one half of dough round, leaving at least ½-in (1.25 cm) rim. Brush outer edges with whisked egg. Fold dough over and seal with fingers or tines of a fork. Remove to a baking sheet and repeat with remaining dough and filling. Cover and refrigerate up to 1 hour or overnight.
- To fry, fill a 10 x 2-in (25 x 5 cm) Dutch oven or deep fryer with canola oil about 2-in (5 cm) deep. Heat to 375 F (190 C). Place a wire rack over a baking sheet lined with paper towel. Poke top of each pie a couple of times with a fork so steam can escape when frying.
- To make TOPPING: Mix sugar and cinnamon in a large shallow bowl.
- Gently place pies, 1 or 2 at a time, into hot oil and fry until golden brown, about 2 to 4 minutes per side. Remove from hot oil, using a slotted spoon. Place on wire rack to drain briefly and then gently toss with sugar and cinnamon mixture.
- Repeat with remaining pies. Pies are best eaten same day.
Drink Pairings
MIXED MELON SORBET POPS
Ingredients
Serves 6 frozen pops
SIMPLE SYRUP:
⅓ cup (75 ml) water
⅓ cup (75 ml) sugar
SORBET POPS:
1½ cup (375 ml) ripe seedless watermelon, 1-inch (2.5 cm) diced
3 tbsp (45 ml) lime juice
3 to 6 tbsp (45 to 90 ml) simple syrup, divided
1½ cup (375 ml) ripe honeydew, 1-inch (2.5 cm) diced
3 tbsp (45 ml) lemon juice
1½ cup (375 ml) ripe cantaloupe, 1-inch (2.5 cm) diced
3 tbsp (45 ml) grapefruit juice
Instructions
- In a blender, mix watermelon, lime juice and 1 to 2 tbsp (15 to 30 ml) simple syrup, process until smooth.
- Fill 6 popsicle molds ⅓ of the way full. Place into freezer for 40 minutes.
- Rinse out blender and repeat with honeydew, lemon juice and simple syrup. Add to a separate container to chill in freezer.
- Rinse out blender and repeat with cantaloupe, grapefruit juice and simple syrup. Add to a separate container to chill in freezer.
- After the watermelon is semi-firm, add honeydew to the mold. Place in freezer for 40 more minutes, then top with the cantaloupe. Place in freezer until completely firm, about 4 hours.
- To make SIMPLE SYRUP: In a small saucepan bring water up to a boil. Whisk in sugar until dissolved. Remove from heat and refrigerate until cold.
Drink Pairings
MINI STRAWBERRY SHISO TARTS
Ingredients
Serves about 24
1½ cups (375 ml) all-purpose flour, plus extra
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine salt
½ cup + 1 tbsp (140 ml) very cold unsalted butter, cut into cubes, plus extra for greasing
1 large egg
1 cup (250 ml) whole milk
8 shiso leaves, roughly chopped, plus extra for garnish, if desired
3 large egg yolks
½ cup (125 ml) granulated sugar
3 tbsp (45 ml) cornstarch
½ tsp (2 ml) vanilla
½ cup (125 ml) chilled whipping cream
24 strawberries, trimmed and each cut into 4 slices
¼ cup (60 ml) seedless strawberry jam, warmed until liquefied
Instructions
- Preheat oven to 375 F (190 C). Lightly grease 24 barquette tins with butter before placing on baking tray.
- In a food processor fitted with steel blade attachment, pulse together flour, icing sugar and salt. Scatter cubes of butter over dry ingredients and pulse until coarsely incorporated, about 3 or 4 pulses. Add egg and continue to pulse until dough starts to clump together. Turn dough out onto work surface and very lightly knead just to finish incorporating ingredients.
- Divide dough into 24 pieces and press evenly across bottom and up sides of individual barquette tins, making tart shells. Transfer to baking sheet. Prick each tart a few times with a fork and freeze for 20 minutes.
- Press small pieces of aluminum foil tightly against each shell and bake in middle of oven for 10 minutes. Carefully remove foil. If shells have puffed, press down gently with back of a spoon. Bake another 5 to 8 minutes until shells are firm and golden brown. Transfer baking sheet to wire rack and let shells cool for 5 minutes before removing from moulds and allowing to cool completely on rack.
- Meanwhile, make shiso cream. In a small saucepan bring milk and shiso leaves to boil over medium-high heat. Remove saucepan from heat, cover and let stand for 20 minutes. Strain infused milk through a finemeshed sieve into a bowl. In medium-sized saucepan whisk together 3 egg yolks, sugar, cornstarch and vanilla. While whisking, slowly incorporate infused milk before bringing mixture to boil over medium heat. Reduce heat to medium-low and simmer, whisking for 3 minutes. Mixture will be very thick. Transfer to a bowl, press a piece of plastic wrap into surface to seal, and refrigerate until cold, about 4 hours.
- In bowl of an electric mixer fitted with whisk attachment, beat whipping cream until stiff peaks form. Whisk chilled shiso mixture until smooth before whisking in half the whipped cream. With a rubber spatula, fold remaining whipped cream into shiso mixture. Transfer to piping bag fitted with a round or star tip.
- Before serving, pipe shiso cream into tart shells. Top with strawberry slices and brush with melted strawberry jam. Garnish with a sprinkle of chopped shiso leaf, if desired. Serve immediately.
Drink Pairings
MANGO, TAPIOCA AND COCONUT PUDDING
Ingredients
Serves 6
½ cup (125 ml) small pearl tapioca
2½ cups (625 ml) whole milk
½ vanilla bean, halved lengthwise, seeds scraped out
¼ tsp (1 ml) salt
1 14 oz (398 ml) can unsweetened coconut milk
2 large egg yolks
¼ cup (60 ml) sugar
3 cups (750 ml) peeled and ½-in (.5 cm) diced mango
1 tbsp (15 ml) fine-grated lime zest
3 tbsp (45 ml) fresh lime juice
Instructions
- In a large saucepan, mix together tapioca, milk, vanilla bean and seeds and salt. Heat over medium heat to simmer and cook, whisking occasionally, until the pearls are tender and translucent, about 20 minutes. Stir in coconut milk.
- In a bowl, whisk egg yolks with sugar. Slowly whisk in a steady stream with half of the warm tapioca mixture. Whisk well to mix and pour egg yolk mixture back into the remaining tapioca in saucepan. Cook over medium heat, stirring until thickened, about 5 minutes. Transfer to a bowl and let cool to room temperature, discarding vanilla bean.
- In a medium bowl, mix together mango, lime zest and juice. Transfer half of the mixture to a food processor and puree until smooth. Stir the puree into diced mango.
- Divide half of the fruit into 6 serving glasses, top with the tapioca pudding, then top with the remaining mango mixture. Cover the puddings with plastic wrap and refrigerate for about 2 hours, or until chilled.
Drink Pairings
PEACH, ROSÉ AND CREAM JELLIES
Ingredients
Serves 6
CREAM LAYER:
⅓ cup (75 ml) cold water
1 envelope (28 g) unflavoured powdered gelatin
¾ cup (175 ml) whipping cream
½ cup (125 ml) whole milk
½ cup (125 ml) granulated sugar
1 vanilla bean, split in half and seeds scraped out
½ cup (125 ml) Greek style plain yogurt
PEACH AND ROSÉ LAYER:
1½ cups (375 ml) rosé wine, divided
1 envelope (28 g) unflavoured powdered gelatin
½ cup (125 ml) water
½ cup (125 ml) granulated sugar
½ tbsp (7 ml) lime juice
1 large peach, finely diced
¼ cup (60 ml) whipping cream, whipped, for garnish
thin slivers of peach wedges, for garnish
Instructions
- For CREAM LAYER: Place water in a small bowl and sprinkle with gelatin. Let stand for 5 minutes.
- In a small saucepan, combine whipping cream, milk and sugar over medium-high heat. Whisking constantly, bring to a boil before reducing to a simmer and whisking in vanilla bean seeds and gelatin. Continue whisking until gelatin has dissolved. Remove from heat and let sit for 15 to 20 minutes, stirring occasionally, before whisking in yogurt until mixture is smooth and creamy. Set aside and allow to cool to room temperature, stirring occasionally.
- Drape a standard muffin tin with a tea towel and press into six muffin cups. This will help steady the glasses so they don’t shift when pouring the Cream Layer base into each glass. Place 6 x 6 oz (175 ml) serving glasses at an angle into each muffin cup making sure they are all resting at a similar angle. Using a funnel, carefully pour about ⅓ cup (75 ml) cream mixture into each glass. Gently transfer muffin tin to refrigerator and allow cream to set completely, about 2 hours.
- Meanwhile, prepare PEACH AND ROSÉ LAYER: In a small bowl, place ½ cup (125 ml) wine and sprinkle with gelatin. Let stand for 5 minutes.
- In a small saucepan, heat water and sugar over medium-high heat, stirring constantly until sugar has dissolved. Allow mixture to come to a boil and reduce to ½ cup (125 ml). Remove from heat and stir in gelatin mixture until dissolved. Stir in lime juice, remaining wine and diced peaches. Let sit at room temperature, stirring occasionally, until completely cooled to room temperature, but not set.
- Remove muffin tin from refrigerator and transfer glasses so they are sitting upright on a baking tray. Carefully divide wine mixture among glasses over cream layer, standing glasses upright. Return tray to refrigerator and allow layers to set for at least 6 hours.
- To serve, garnish top of each jelly with a dollop of whipped cream and a couple thin wedges of a peach. Enjoy while chilled.
Drink Pairings
PINEAPPLE AND BLACK BEAN SALSA
Ingredients
Serves about 2 1/2 cups (375 ml)
½ pineapple, cut into four ½-in (1 cm) rings
2 tbsp (30 ml) melted coconut oil
½ cup (125 ml) finely diced red onion
¼ cup (60 ml) chopped cilantro leaves
¼ cup (60 ml) chopped flat leaf parsley leaves
¼ cup (60 ml) freshly squeezed lime juice, plus extra for seasoning
1 to 2 habanero chilies, minced, including seeds for a hotter salsa
1 tsp (5 ml) kosher salt, plus extra for seasoning
1 cup (250 ml) cooked black beans
Instructions
- Preheat grill over medium heat. Alternatively preheat oven broiler and set an oven rack about 8-in (20 cm) from broiler element.
- Brush pineapple slices with oil and grill them until caramelized and tender, about 3 to 4 minutes per side on grill or 6 to 8 minutes if broiling. Let pineapple sliced cool to room temperature before cutting into ¼-in (0.5 cm) dice.
- In a large bowl, stir together diced pineapple, onion, cilantro, parsley, lime juice, habanero, salt and black beans until well combined. Season to taste with additional salt and lime juice. Place in a serving bowl and let sit for 20 minutes at room temperature before serving.
Drink Pairings
PAPAYA AND CHICKEN STIR-FRY
Ingredients
Serves 4 to 6
1 tbsp (15 ml) + 2 tsp (10 ml) soy sauce, divided
2 tsp (10 ml) dry sherry
½ tsp (2 ml) + 1 tsp (5 ml) cornstarch, divided
1 lb (500 g) mix of boneless chicken breast and thigh meat, cut into 2-inch (5 cm) strips
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) minced ginger
2 garlic cloves, finely minced
1 medium onion, thickly sliced
1 red pepper, seeded and cut into thin ½-inch (1.25 cm) julienne
½ tsp (2 ml) dried red chili flakes
2 tsp (10 ml) hoisin sauce
½ cup (125 ml) fresh orange juice
1½ lb (500 g) ripe papayas, peeled, seeded and cut into 3 x ½-inch (7.5 x 1.25 cm) strips
2 green onions, cut into 2-inch (5 cm) pieces
1 tbsp (15 ml) fresh lime juice
salt and freshly ground black pepper
Instructions
- In a medium bowl, mix together 1 tbsp (15 ml) soya sauce, sherry and ½ tsp (2 ml) cornstarch. Add chicken and toss well to coat. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add ginger, garlic and onion and stir-fry for 30 seconds. Add the marinated chicken and stir-fry for 5 minutes. Add red pepper and red chili flakes and continue stir-frying until chicken is cooked through and red peppers soften, about 3 minutes. Using a slotted spoon, transfer the chicken and peppers to a plate.
- Mix the remaining cornstarch, hoisin sauce and orange juice and add to skillet. Bring to a boil until slightly thickened, about 2 minutes. Return the chicken and peppers to the wok, along with the papaya and green onions, and stir-fry until hot, about 1 minute. Add lime juice and season. Transfer to a warm platter.
Drink Pairings
PERSIMMON AND PISTACHIO BITES
Ingredients
Serves about 40 bites
SPELT CRACKERS:
2¼ cups (560 ml) spelt flour, extra for rolling
1 tsp (5 ml) salt
2 tbsp (30 ml) sesame seeds
2 tbsp (30 ml) quick-cooking oats
¼ cup (60 ml) olive oil, plus extra
½ cup (125 ml) water
PERSIMMON AND PISTACHIO TOPPING:
1 cup (250 ml) goat’s cheese
¼ cup (60 ml) whipping cream
1 tsp (5 ml) chopped fresh thyme
1 tbsp (15 ml) Meyer lemon zest
salt and pepper, to taste
4 ripe Fuyu persimmons
1 tbsp (15 ml) Meyer lemon juice
¼ cup (60 ml) clover honey, warmed
¼ cup (60 ml) pistachios, toasted and roughly chopped
Instructions
- Preheat oven to 350 F (180 C). Lightly oil 2 baking sheets and set aside.
- In a large bowl, stir together Spelt Cracker ingredients until well combined. Set aside for 5 minutes.
- On a lightly floured work surface, roll out dough with rolling pin to 1⁄4-in (0.5 cm) thickness. Cut dough into 2-in (5 cm) squares. Transfer to prepared baking sheets and bake until crackers are crisp and golden brown, 15 minutes. Transfer baked crackers to a wire rack to cool.
- For toppings, in a medium-sized bowl, whisk together goat’s cheese, cream, thyme and lemon zest with hand mixer on low speed until creamy, about 1 minute. Season to taste with salt and pepper.
- Peel, trim and cut persimmons into ½-in (1 cm) slices. Transfer to a bowl and lightly toss with lemon juice.
- Before serving, spread goat’s cheese mixture over crackers. Top with segments of persimmon and transfer to serving platter. Garnish with a drizzle of honey, chopped pistachios and an extra sprinkle of salt and pepper, if desired. Serve immediately.