LEMON SOUFFLÉS
Ingredients
Serves 8
8 large lemons, equal size and shapes
3 large eggs, separated
½ cup (125 ml) granulated sugar, divided
2 tbsp (30 ml) all-purpose flour
icing sugar, for dusting
Instructions
- Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper or a silicon mat. Trim bottom end from lemons so they sit level. Cut off stem end a third of the way down from each lemon, making cut parallel with bottom. Reserve top for serving.
- Hold a lemon above a sieve set over a bowl. Using a small paring knife, cut around inside of lemon, between pith and pulp. Scoop out pulp using a soup spoon. Squeeze juice from pulp and reserve. Repeat with remaining lemons. Place emptied out lemons on prepared baking sheet. Note: if pith is thick, trim down so no thicker than ⅛-in (3 mm).
- In a heatproof bowl, combine egg yolks, ¼ cup (60 ml) granulated sugar, ¼ cup (60 ml) of the reserved lemon juice and the flour. Using an electric hand mixer, beat mixture on high speed until pale yellow, about 6 minutes. Place bowl over a pan of simmering water. Mix constantly until custard consistency, about 4 minutes. Remove bowl from heat and continue beating until cooled, about 5 minutes. Strain through a sieve into a medium-sized bowl and set aside.
- In a separate heatproof bowl, combine egg whites and remaining ¼ cup (60 ml) sugar. Place bowl over a pan of simmering water and mix with hand mixer until sugar has dissolved and mixture is warm to touch, about 1 minute. Remove bowl from heat and beat on low until frothy. Gradually increase speed to maximum and beat until meringue is shiny and holds soft peaks, 2 to 3 minutes, do not overbeat.
- Whisk a third of meringue into yolk mixture. Then gently fold in remaining meringue using a large spatula. Fill prepared lemon shells with mixture to just below rim and return to baking sheet.
- Transfer baking sheet to oven and bake until tops are slightly golden and soufflés have risen about ½-in (1.25 cm) above each shell, about 15 minutes. Remove from oven, dust with icing sugar. Transfer to serving plates and serve immediately.
Drink Pairings
LEMON DROP QUINOA SOUP
Ingredients
Serves 8
1 tbsp (15 ml) grape seed oil
½ small yellow onion, peeled and finely minced
1 large garlic clove, smashed and minced
½ cup (125 ml) white quinoa, rinsed and thoroughly drained
6 cups (1.5 L) chicken stock, divided
4 large eggs
3 tbsp (45 ml) cornstarch
¼ cup (60 ml) fresh lemon juice
1 small leek, trimmed, washed, sliced into thin rounds
8 baby carrots, trimmed, scraped, cut into matchsticks
½ cup (125 ml) fresh or frozen peas, snap, shelled or snow peas
3 whole green onions, thinly sliced
fresh cilantro, for garnish
Instructions
- Heat oil in a heavy-bottomed saucepan. Add onion and sauté over medium heat for 2 minutes or until softened. Do not brown. Add garlic and stir for 1 minute. Stir in quinoa to coat. Add 4 cups (1 L) stock and bring to a gentle boil. With lid ajar, simmer soup for 10 minutes until quinoa is tender.
- Meanwhile, place eggs in a mixing bowl and beat with an electric mixer until smooth. Dissolve cornstarch in ½ cup (125 ml) of stock. Beat into egg mixture along with lemon juice.
- Heat remaining 1½ cups (375 ml) stock in a saucepan. Do not boil. Gradually beat warmed stock into egg mixture a little at a time to prevent it from curdling eggs. Set aside.
- When quinoa is fully cooked, stir in leek, carrots and peas, reserving a couple crisp veggies for garnish. Slowly stir egg mixture into hot soup, stirring constantly until slightly creamy and thickened. Do not let it boil. Remove from heat and add salt and pepper to taste. Ladle into bowls and sprinkle with remaining crisp veggies and green onions. Serve immediately, garnished with fresh cilantro.
Drink Pairings
FRESH MELON AND GRILLED PRAWN SALAD
Ingredients
Serves 4 to 6
2 tbsp (30 ml) + 3 tbsp (45 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) + 1 tbsp (15 ml) Dijon mustard, divided
½ lemon, juice
2 tsp (10 ml) lemon zest
1 minced garlic glove
salt and freshly ground pepper
1 lb (500 g) large prawns (21/25 size), peeled, deveined, tails left intact
1 tin canned hearts of palm, drained and patted dry
2 tbsp (30 ml) champagne vinegar
1 tbsp (15 ml) finely minced shallot
1 tbsp (15 ml) honey
2 bunches fresh watercress, rinsed, trimmed tough stalks and dried well
1 basket heirloom cherry tomatoes, halved
8 to 10 basil leaves, finely julienned
small handful mint leaves
2 cups (500 ml) ½-inch (1.25 cm) diced watermelon
4 oz (125 g) feta cheese, crumbled
Instructions
- Preheat barbecue to medium-high.
- Whisk in a medium bowl, 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) mustard, lemon juice and zest, minced garlic, salt and pepper. Add prawns and toss well to coat. Let marinate for about 10 to 15 minutes.
- Thread the prawns onto metal skewers. Toss the hearts of palm with a bit of olive oil and season with salt and pepper. Grill the prawns and hearts of palm, turning once, until they have nice grill marks and the prawns are just cooked through, about 2 minutes each side. When cool enough to handle, halve the hearts of palm lengthwise, then cut crosswise into thirds on the bias. Remove prawn from skewers.
- In a small bowl whisk the remaining 1 tsp (5 ml) mustard with the vinegar, shallot, honey and remaining 3 tbsp (45 ml) extra-virgin olive oil. Season with salt and pepper.
- In a large salad bowl, toss the watercress, basil and mint leaves with a light drizzle of the vinaigrette just to coat. Place on platter or divide amongst chilled serving plates. Sprinkle with diced watermelon and cherry tomatoes halves. Drizzle lightly with vinaigrette. Garnish with grilled hearts of palm, prawns and crumbled feta.
Drink Pairings
LEMONADE TART WITH TIPSY BERRIES
Ingredients
Serves 8
TART SHELL:
1¼ cups (300 ml) all-purpose flour
¼ cup (60 ml) granulated sugar
½ tsp (2 ml) baking powder
¼ tsp (1 ml) salt plus extra
1 tsp (5 ml) lemon zest
¼ cup (60 ml) cold unsalted butter
1 egg
2 tbsp (30 ml) cold water
FILLING:
1 tbsp (15 ml) lemon zest
1 cup (250 ml) fresh lemon juice
3 large eggs
3 large egg yolks
½ tsp (2 ml) salt
¾ cup (175 ml) granulated sugar
½ cup (125 ml) cubed butter
1 tsp (5 ml) unflavoured gelatin
2 tbsp (30 ml) water
¾ cup (175 ml) whipping cream
FRUIT TOPPING:
½ cup (125 ml) halved fresh strawberries
½ cup (125 ml) fresh raspberries
½ cup (125 ml) fresh blueberries
½ cup (125 ml) fresh blackberries
¼ cup (60 ml) vodka
MERINGUE TOPPING:
1 cup (250 ml) sugar
⅓ cup (75 ml) water
3 large egg whites
⅛ tsp (0.5 ml) cream of tartar
Instructions
- To make TART SHELL: In bowl of a food processor pulse together flour, sugar, baking powder, salt and lemon zest. Add butter and pulse until mixture has a sandy texture. Add whole egg and 2 tbsp (30 ml) cold water and pulse until dough just starts to hold together. Empty dough into a lightly greased 9-in (23 cm) deep dish pie plate and press dough into bottom and up sides. Refrigerate dough for at least 30 minutes.
- Preheat oven to 350 F (180 C).
- Prick tart shell all over with a fork and bake until golden brown, about 20 minutes. Set aside on a wire rack and let cool completely.
- While shell is cooling, make FILLING: Set a strainer over a bowl and set aside. Whisk together 1 tbsp (60 ml) lemon zest and lemon juice, 3 whole eggs, plus 3 egg yolks, salt and sugar together in another heatproof bowl before setting over a saucepan of gently simmering water. Don't allow bottom of bowl to touch water. Whisk until mixture has thickened enough to leave a ribbon on surface of mixture and an instant-read thermometer registers 175 F (79 C), about 15 minutes. Remove bowl from heat and add cubed butter to filling, a couple of tablespoons at a time, whisking to incorporate between additions. Strain filling into prepared bowl and press a piece of plastic wrap directly onto surface of filling. Chill until cold, about 2 to 3 hours. Filling can be made 2 days ahead and kept refrigerated.
- About 6 hours before planning on serving tart, in a small bowl, sprinkle gelatin over 2 tbsp (30 ml) water and set aside for 10 minutes. Using an electric mixer beat whipping cream in a large bowl until soft peaks form. Add gelatin mixture and continue whipping cream until firm peaks stage. Gently fold whipped cream into chilled lemon filling. Cover with plastic wrap and chill for 3 hours. Spoon filling into prepared tart shell and refrigerate another hour or until set.
- For FRUIT TOPPING: In a bowl, gently toss all berries with vodka. Set aside for 1 hour.
- While berries are macerating, make MERINGUE TOPPING: In a medium saucepan over mediumlow heat, stir together sugar and water until sugar dissolves. Decrease heat to low and cover saucepan.
- In bowl of a stand mixer fitted with whisk attachment, beat egg whites with cream of tartar and a pinch of salt just until stiff peaks form.
- Uncover sugar syrup, attach a candy thermometer to side of saucepan, increase heat to medium-high and boil mixture, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238 F (114 C), about 6 to 8 minutes. Remove pan from heat.
- With mixer on medium speed, slowly pour hot sugar syrup down side of mixing bowl into whites and beat until meringue is firm and glossy. Increase speed and continue beating until cool, about 4 minutes.
- Finish assembling tart by first draining macerated berries. Place about half over lemon filling, reserving remaining berries to be served alongside. Top with meringue, leaving a 1-in (2.5 cm) border. With a small kitchen torch brown meringue. Alternatively, meringue may be browned in a 450 F (230 C) oven for 3 to 5 minutes. Chill pie for at least 30 minutes before serving. Pie is best enjoyed within 3 hours of assembly. Serve slices with extra berries.
Drink Pairings
HARISSA SEMOLINA CAKE WITH LABNEH AND HONEYED GRILLED FIGS
Ingredients
Serves 8 to 10
CAKE:
1 + 2 tbsp (15 + 30 ml) sesame tahini, divided
3 cups (750 ml) semolina flour
1 tsp (5 ml) baking powder
3/4 cup (175 ml) unsalted butter, at room temperature
1 cup (250 ml) granulated sugar
3 eggs
1 orange, zest and juice
½ cup (125 ml) Marcona almonds
⅓ cup (75 ml) finely chopped pistachios, lightly toasted, for garnish
fresh figs, for garnish
SUGAR SYRUP:
1½ cups (375 ml) water
1¼ cups (310 ml) granulated sugar
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) rose water, if desired
LABNEH WITH HONEYED GRILLED FIGS AND SUMAC:
2 cups (500 ml) full fat plain Greek yogurt
generous pinch of salt
10 fresh, firm figs
2 tsp (10 ml) grape seed oil
¼ cup (60 ml) dark liquid honey, such as buckwheat
2 tbsp (30 ml) toasted chopped pistachios
pinches of sumac powder
fresh mint, for garnish
Instructions
- Preheat oven to 350 F (180 C). Brush a 9-in (23 cm) spring-form pan with 1 tbsp (15 ml) tahini and set aside.
- To make CAKE: Stir flour and baking powder together in a small bowl. Combine butter and sugar in bowl of an electric stand mixer fitted with a paddle attachment. Cream until light and fluffy. Gradually beat in eggs, one at a time, and remaining 2 tbsp (30 ml) tahini, orange zest and juice until blended.
- Stir in flour mixture, using a wooden spoon or a spatula, until blended. Mixture will be like a soft, moist cookie dough. Transfer to prepared baking dish. Lightly wet fingertips, then press mixture into pan. Smooth the surface. Using a pastry scraper or a knife, cut diagonal lines across the top about 1/8-in (.25 cm) deep, creating a diamond pattern. Lightly press an almond into the centre of each diamond.
- Bake cake in centre of preheated oven for 30 to 40 minutes, or until puffed and golden and the sides are golden brown. When done, remove pan from oven and cool on a rack.
- To make SUGAR SYRUP: Combine water, sugar and lemon juice in a heavy saucepan. Stir together and bring to a boil. Reduce heat and simmer for 20 minutes or until it reduces by a third. Remove from heat and stir in rose water, if using. Set aside to fully cool.
- When cake has cooled, pierce all over top several times with a skewer or fork. Drizzle with cooled sugar syrup. Let syrup settle in. Dust with toasted pistachio crumbs. Cut cake into diagonal pieces following the lines. Remove sides of springform pan and gently remove pieces of cake with a small spatula. Serve with spoons of freshly made Labneh with Honeyed Grilled Figs and Sumac (recipe to follow). Can be made ahead, covered and refrigerated for up to several days.
- To make LABNEH: Line a non-reactive strainer with a few layers of cheesecloth. Place strainer over a deep bowl, deep enough for strained liquid. Transfer yogurt to strainer and fold in edges of cheesecloth over yogurt. Refrigerate for 8 to 12 hours.
- Remove Labneh from cloth and transfer to a bowl. Yogurt will be very thick. Discard liquid whey or refrigerate and use within a few days in baking recipes. Refrigerate Labneh until ready to serve.
- Preheat barbecue on medium-low. Cut figs in half and brush all over with grape seed oil. Place, cut-side down, on barbecue and grill for a couple minutes, or just until light grill marks appear. Flip figs and drizzle each with a couple dots of honey. Continue to barbecue for a minute longer, or just until hot.
- To serve, place a couple spoonfuls of Labneh into a serving dish with a couple halved figs on top, drizzle with honey. Sprinkle with a pinch of sumac powder and garnish with mint. Serve with squares of Harissa Semolina Cake.
Drink Pairings
LIME AND SPICED MIXED MELON SALAD
Ingredients
Serves 4
¼ cup (60 ml) lime juice
3 tbsp (45 ml) honey
½ tsp (2 ml) sriracha sauce
2 tbsp (30 ml) chopped fresh cilantro or mint, or both
pinch salt
2 cups (500 ml) cantaloupe balls, from about 1 large ripe cantaloupe
2 cups (500 ml) honeydew balls, from about 1 large ripe honeydew
2 cups (500 ml) watermelon balls, from about half watermelon
2 cups (500 ml) ½-inch (1.25 cm) diced pineapple
Instructions
- Combine lime juice, honey, sriracha, cilantro and salt in a small bowl until combined.
- In a large bowl, lightly toss the melon balls with the honey-lime mixture to coat evenly. Garnish with additional cilantro. Chill in refrigerator until serving.
Drink Pairings
GRILLED PEACHES WITH MAPLE WALNUT ICE CREAM
Ingredients
Serves 8
MAPLE WALNUT ICE CREAM:
⅓ cup (75 ml) + ½ cup (125 ml) pure maple syrup, divided
1 cup (250 ml) chopped walnuts, toasted
¼ tsp (1 ml) salt
1 cup (250 ml) whole milk
2 tbsp (30 ml) granulated sugar
4 large egg yolks, whisked
1 cup (250 ml) whipping cream
¼ tsp (1 ml) vanilla
MAPLE THYME BUTTER:
½ cup (125 ml) unsalted butter, at room temperature
2 tbsp (30 ml) maple syrup
1 tsp (5 ml) extra-aged balsamic vinegar
½ tsp (2 ml) minced fresh thyme leaves
1 pinch of salt
8 fresh cling-free peaches
canola oil, to brush
¼ cup (60 ml) chopped, toasted walnuts, for garnish
sprigs fresh thyme, for garnish
Instructions
- To make MAPLE WALNUT ICE CREAM: First prepare walnuts. In a small saucepan, heat ⅓ cup (75 ml) pure maple syrup. Once at a boil, stir in toasted walnuts and salt. Return to a boil. Stir for a couple more seconds and remove from heat. Set aside to cool.
- In a medium-sized saucepan warm milk and sugar.
- In a medium bowl, whisk a little warmed milk mixture into whisked egg yolks. Then slowly whisk egg yolks into remaining warmed milk in saucepan. Stir over medium-low heat until mixture thickens and coats a metal spoon. Pour through a strainer into a bowl and stir in whipping cream to cool. Add ½ cup (125 ml) maple syrup and vanilla. Chill mixture thoroughly in refrigerator before freezing in an ice cream maker. Freeze according to manufacturer’s instructions. Add cooled walnuts in syrup during last few minutes of churning. Alternatively, pour both mixtures into a metal container, mix and cover tightly with foil. Freeze until almost firm. Stir with a fork to break up mixture. Return to freezer, covered, until set, about 4 hours or preferably overnight.
- To make MAPLE THYME BUTTER: In a small bowl combine butter, maple syrup, vinegar, thyme and salt. Whisk to blend. Set aside. Preheat barbecue to medium and grease grill. Cut peaches into halves and remove stone. Brush cut surfaces with canola oil. Place peaches cut-side down on greased grill. Grill until golden and warmed through but still firm, about 3 to 5 minutes.
- Serve peaches hot with a scoop of Maple Thyme Butter on each and a scoop of Maple Walnut Ice Cream. Garnish with chopped toasted walnuts and a sprig of thyme.
Drink Pairings
GRILLED WATERMELON WITH PROSCIUTTO AND SHERRY VINAIGRETTE
Ingredients
Serves 4 to 6 as an appetizer
1 medium shallot, finely minced
2 tbsp (30 ml) sherry vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
½ cup +1 tbsp (140 ml) extra-virgin olive oil
3 to 4 thick sliced watermelon rounds, about 1-in (2.5 cm), cut into large wedges
sea salt and freshly ground black pepper
4 oz (125 g) thinly sliced prosciutto, cut into thin strips
10 to 12 cherry tomatoes, halved
4 oz (125 g) crumbled feta cheese
¼ cup (60 ml) finely chopped red onion
1 handful fresh mint
1 handful fresh basil
Instructions
- In a small bowl, stir together shallot, sherry vinegar, lemon juice and Dijon mustard. Let sit 15 minutes. Slowly whisk in ½ cup (125 ml) olive oil until emulsified. Set vinaigrette aside.
- Heat barbecue to medium-high. Brush both sides of watermelon wedges with remaining olive oil and season with salt and pepper. Grill 1 minute on each side or until grill marks appear.
- Transfer watermelon to serving platter, divide and top each wedge with prosciutto strips, cherry tomato halves, feta cheese, red onion, mint and basil leaves. Drizzle with vinaigrette.
Drink Pairings
GREEN PAPAYA NOODLE SALAD
Ingredients
Serves
2 tbsp (30 ml) sherry vinegar
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) mirin
1 tbsp (15 ml) sugar
2 tbsp (30 ml) Asian fish sauce
1 shallot, minced
1 red Thai chili, seeded and finely minced
2 garlic cloves, minced
2 oz (60 g) dried bean vermicelli noodles
⅓ lb (175 g) Chinese barbecue pork, cut fine julienne
⅓ lb (175 g) hand-peeled fresh shrimp
2 cups (500 ml) julienne cut green papaya
½ English cucumber, seeded, cut into ¼-inch matchsticks
2 med carrots, peeled and shredded
1 cup (250 ml) chopped fresh mint
1 cup (250 ml) chopped fresh basil
1 cup (250 ml) chopped fresh cilantro
1 cup (250 ml) roasted, unsalted peanuts
Instructions
- Combine sherry vinegar, rice vinegar, mirin, sugar, fish sauce, shallot, chili and garlic cloves in a small saucepan over medium heat. Bring to a boil. Simmer for 5 minutes and remove from heat. Cool.
- Bring a medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Cut into smaller lengths with kitchen scissors if desired. Set aside.
- In a large mixing bowl, combine barbecued pork, shrimp, noodles, green papaya, cucumber, carrots, mint, basil, and cilantro. Drizzle with vinaigrette and toss well with peanuts.
Drink Pairings
GRILLED STEAK AND PEACH SALAD
Ingredients
Serves 4
SALAD:
2 lbs (1 kg) flank steak
½ cup (125 ml) olive oil, divided
2 shallots, thinly sliced into rounds
salt and ground black pepper, to taste
2 firm, ripe peaches, pitted and cut into wedges
4 cups (1 L) mixed baby greens
4 cups (1 L) chopped romaine
1 tbsp (15 ml) fresh tarragon leaves, chopped
⅓ cup (75 ml) roasted cashews, for garnish
⅓ cup (75 ml) crumbled blue cheese, for garnish
HERB DRESSING:
2 tbsp (30 ml) lime juice
¼ cup (60 ml) olive oil
1 jalapeno pepper, seeded and chopped
1 tbsp (15 ml) clover honey
2 garlic cloves, minced
⅓ cup (75 ml) finely chopped basil leaves
2 tbsp (30 ml) finely chopped mint leaves
salt to taste
Instructions
- Preheat barbecue grill to medium-high. Allow flank steak to sit at room temperature while grill preheats.
- Heat ¼ cup (60 ml) oil in a large frying pan over medium heat. Working in batches, add a small handful of shallot rings to hot oil, stirring constantly. Fry until golden brown, about 1 to 2 minutes. Remove crispy shallots with a slotted spoon and transfer to a paper towel-lined plate. Season immediately with a pinch of salt and allow to cool. Repeat with remaining shallot rings.
- Brush steak with 2 tbsp (30 ml) oil and season generously with salt and pepper. Grill for 10 to 15 minutes for medium rare, flipping halfway through cooking time, or until desired doneness is achieved. Transfer to a cutting board and allow to rest for 10 minutes. Brush peach wedges with remaining 2 tbsp (30 ml) oil and grill until warm and grill marked, about 2 minutes on each side. Take care, as peaches can burn easily if grill is too hot. Transfer to a plate and set aside.
- To make HERB DRESSING: In a medium-sized bowl whisk together all dressing ingredients. Season to taste with salt and set aside at room temperature for 20 minutes.
- To serve, toss together baby greens, romaine and tarragon and place on a large serving platter. Slice steak crosswise against the grain into ¼-in (0.5 cm) slices and place in bowl with dressing. Once all steak has been sliced and bathed in dressing, remove steak slices from dressing and drape over salad greens. Top with grilled peaches, cashews, crispy shallots and crumbled blue cheese. Serve remaining dressing alongside salad, so diners can dress salad as desired. Serve immediately.