Plank-Grilled Salmon with Strawberry & Green Olive Tapenade
Ingredients
Serves 4
1 cedar plank, for grilling (about 17 in/43 cm)
¾ cup (175 ml) diced fresh strawberries
⅓ cup (75 ml) chopped pitted green olives
¼ cup (60 ml) thinly sliced green onions
¼ cup (60 ml) chopped fresh flat leaf parsley leaves
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) red wine vinegar
2 tsp (10 ml) low-sodium soy sauce
1 tbsp (15 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
4 x 6 oz (170 g) skin-on salmon fillets
1 tbsp (15 ml) grapeseed oil
Instructions
- 1 to 2 hours before cooking, submerge cedar plank in water. When ready to cook, preheat grill to medium.
- To make tapenade, in a medium bowl, mix together strawberries, olives, green onions, parsley, chives, vinegar, soy sauce and olive oil. Season to taste with salt and pepper and set aside.
- Place cedar plank on grill. Coat salmon in grapeseed oil and season with salt and pepper. Place salmon skin-side down in a single layer on cedar plank. Cover and grill until salmon is uniformly pink in centre, about 12 to 15 minutes depending on thickness of salmon.
- Transfer plank to a heatproof serving platter and spoon tapenade over salmon. Serve immediately.
Drink Pairings
Sweet & Spicy Tofu & Pineapple Skewers with Cauliflower Rice
Ingredients
Serves 4
12 oz (350 g) extra firm tofu
¼ cup (60 ml) tomato paste
2 tbsp (30 ml) liquid honey
1 tbsp (15 ml) low-sodium soy sauce
2 tbsp (30 ml) grapeseed oil, divided, plus extra for grilling
1 tbsp (15 ml) chopped canned chipotles in adobo sauce
½ tsp (2.5 ml) garlic powder
¼ tsp (1 ml) onion powder
½ tsp (2.5 ml) finely minced fresh ginger
1½ lbs (750 g) cauliflower florets
½ fresh pineapple, trimmed and cut into 1-in (2.5 cm) chunks
kosher salt and freshly ground black pepper, to taste
⅓ cup (75 ml) fresh cilantro leaves, finely chopped, plus extra for garnish
⅓ cup (75 ml) fresh flat leaf parsley leaves, finely chopped, plus extra for garnish
⅓ cup (75 ml) fresh basil leaves, finely chopped
2 green onions, trimmed and thinly sliced
1 tbsp (15 ml) fresh lime juice
Instructions
- Place tofu on a paper towel-lined plate. Place another couple sheets of paper towel on top of tofu and place a plate on top of paper towel. Place a can or 2 of beans or something else heavy on top of plate. Let sit for about 15 minutes.
- Meanwhile, make sauce. In a medium bowl, whisk together tomato paste, honey, soy sauce, 1 tbsp (15 ml) grapeseed oil, chipotles, garlic powder, onion powder and ginger until well combined. Set aside.
- To make cauliflower rice, place cauliflower florets in bowl of a food processor fitted with steel S blade attachment. Pulse until mixture resembles rice, working in batches if needed. Set aside.
- Preheat grill to high. Cut tofu into 1-in (2.5 cm) cubes and thread tofu and pineapple chunks onto 4 to 6 metal skewers. Place on a plate and brush each skewer all over with grapeseed oil. Set aside.
- Add remaining 1 tbsp (15 ml) grapeseed oil to a large frying pan and warm over medium heat. Add riced cauliflower all at once, season with salt and pepper and cover with a lid. Let cook for 1 minute, remove lid and stir in chopped herbs, green onion and lime juice. Continue to cook, stirring often, until cauliflower is al dente, about 4 to 7 minutes. Remove from heat, season to taste with salt and pepper and set aside.
- Place skewers on grill and close lid, letting them cook until nicely grill-marked, about 3 minutes. Flip skewers and close lid again, again letting them cook until grill-marked, about 2 to 3 minutes more. Brush half the sauce over skewers and flip. Let cook until sauce starts to caramelize, about 2 minutes. Brush skewers with remaining sauce and flip again, cooking until skewers are evenly caramelized, about 2 minutes more.
- To serve, spoon cauliflower rice onto a platter and place skewers on top. Garnish with additional cilantro and parsley.
Drink Pairings
Raspberry Jalapeno Beef Ribs
Ingredients
Serves 4
5 lbs (2.27 kg) beef back ribs, cut into single bone portions
1 large yellow onion, thinly sliced
2 cups (500 ml) apple juice, divided
¼ cup (60 ml) + 3 tbsp (45 ml) raspberry jam, divided
½ cup (125 ml) red wine vinegar
¼ cup (60 ml) pickled jalapeño juice, from a jar
1 tbsp (15 ml) + 1 tsp (5 ml) kosher salt, divided
2 tbsp (30 ml) light brown sugar, divided
1 tsp (5 ml) ground coriander
2 tbsp (30 ml) sweet paprika
1½ tsp (7 ml) ground cumin
¾ tsp (4 ml) garlic powder
¾ tsp (4 ml) ground black pepper
1½ tsp (7 ml) dry mustard powder
¼ cup (60 ml) tomato paste
3 tbsp (45 ml) water
1 tsp (5 ml) chili powder
2 tbsp (30 ml) chopped pickled jalapeños
2 cups (500 ml) fresh raspberries, plus extra for garnish
vegetable oil, for grilling
2 green onions, sliced, for garnish
Instructions
- Divide ribs between 2 large zip-top bags. In a medium bowl, mix together onion, ½ cup (125 ml) apple juice, ¼ cup (60 ml) jam, vinegar, jalapeño juice, 1 tbsp (15 ml) salt, 1 tbsp (15 ml) sugar and coriander until well combined. Divide evenly between bags with ribs, seal and shake to coat ribs in marinade. Refrigerate for at least 4 hours and up to 24 hours. Shake and rotate bags 2 or 3 times to ensure ribs are equally coated.
- Preheat oven to 325 F (170 C). In a small bowl, whisk together paprika, remaining 1 tbsp (15 ml) sugar, cumin, garlic powder, pepper, mustard and remaining 1 tsp (5 ml) salt to make dry rub.
- Remove ribs from marinade, reserving marinade, and pat dry with paper towel. Sprinkle dry rub all over ribs. Transfer ribs, meat-side up, to an 18 x 13-in (46 x 33 cm) rimmed baking sheet, or two 9 x 13-in (23 x 33 cm) rimmed baking sheets, in a single layer. Pour remaining 1½ cups (375 ml) apple juice into bottom of baking sheet(s), cover tightly with foil and transfer to oven. Bake until tender, about 2 to 2½ hours.
- Meanwhile, make raspberry jalapeño glaze. Strain reserved marinade, discarding solids. Measure out 1 cup (250 ml) liquid, transfer to a small saucepan and bring to a boil over medium-high heat. Any excess marinade can be discarded. To saucepan, stir in tomato paste, water, chili powder, remaining 3 tbsp (45 ml) jam, pickled jalapeños and raspberries. Reduce heat to medium and simmer, stirring often, until raspberries have broken down and glaze has thickened slightly, about 20 minutes. Remove from heat and set aside.
- Just before ribs are done, preheat grill to medium-high. Brush grills with a little vegetable oil, then place ribs on grill. Cook, turning occasionally and brushing often with glaze, until just beginning to caramelize, about 6 to 8 minutes. Garnish with green onion and fresh raspberries and serve with any remaining glaze for dipping.
Drink Pairings
Chocolate Raspberry Truffle Tart
Ingredients
Serves 8 to 10
Crust:
1⅔ cups (400 ml) chocolate wafers
½ cup (125 ml) lightly roasted hazelnuts, peeled
1 pinch salt
½ cup (125 ml) unsalted butter, melted
Filling:
2 generous cups (about 500 ml) fresh raspberries, divided, plus extra for garnish
1 lb (454 g) highest-quality bittersweet chocolate (63%)
2 cups (500 ml) whipping cream
cocoa powder and ground cookie crumbs, for garnish
Instructions
- To make Crust, preheat oven to 350 F (180 C). Lightly butter an 11-in (28 cm) fluted tart pan with a removable bottom. In bowl of a food processor, combine chocolate wafers, hazelnuts and salt. Process until finely ground. Add melted butter and pulse until well combined. Transfer crumb mixture to tart pan and press firmly and evenly into bottom and up sides of pan. Place pan on a baking sheet and bake for 12 to 15 minutes, or until crust is dry and set. Remove from oven and let cool completely in tart pan on baking sheet.
- Meanwhile, prepare Filling. In bowl of a food processor, purée 1 cup (250 ml) raspberries until smooth. Pass through a fine mesh sieve set over a medium bowl, pressing hard on solids to extract as much liquid as possible. Discard seeds.
- Combine chocolate and cream in a medium heavy-bottomed saucepan. Warm over low heat, stirring, until chocolate is completely melted and smooth, about 10 minutes. Remove from heat and let cool slightly, then whisk in raspberry purée. Scatter remaining 1 cup (250 ml) raspberries over cooled crust. Pour chocolate mixture into tart shell and smooth top with an offset spatula, making sure all raspberries are covered by chocolate. Cover tightly with plastic wrap and refrigerate overnight.
- To serve, carefully remove tart from pan sides, leaving it on pan base, and garnish with a very light dusting of cocoa powder, a sprinkle of cookie crumbs and fresh raspberries. Transfer tart to a serving platter and allow to come to room temperature before slicing.
Drink Pairings
Blueberry, Shiraz & Black Pepper Shortcakes
Ingredients
Serves 6
2 cups (500 ml) Shiraz
¼ cup (60 ml) + 2 tbsp (30 ml) granulated sugar, divided
½ vanilla bean, seeds scraped out, pod and seeds reserved, divided
¼ tsp (1 ml) freshly ground black pepper
2 cups (500 ml) fresh blueberries, rinsed and patted dry
2 cups (500 ml) all-purpose flour
1 tbsp (15 ml) baking powder
½ tsp (2.5 ml) fine sea salt
1 tsp (5 ml) finely grated lemon zest
½ cup (125 ml) cold unsalted butter, cut into cubes
¾ cups (175 ml) 10% cream, plus extra for brushing
4 tsp (20 ml) turbinado sugar
8 oz (250 g) mascarpone cheese, softened but still slightly chilled
1¼ cups (310 ml) 35% whipping cream
½ cup (125 ml) icing sugar
Instructions
- Start by making a blueberry, Shiraz and black pepper syrup. In a medium saucepan over medium-high heat, stir together wine, ¼ cup (60 ml) granulated sugar and vanilla pod only. Bring to a boil and, stirring often, reduce mixture to ¾ cup (175 ml), about 15 to 20 minutes. Remove from heat and stir in black pepper. Set aside to cool to room temperature. Remove and discard vanilla pod and stir in blueberries. This can be made up to 2 days in advance an6d stored in an airtight container in refrigerator.
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper and set aside.
- To make shortcakes, in a food processor fitted with steel S-blade attachment, pulse together flour, remaining 2 tbsp (30 ml) granulated sugar, baking powder, salt and lemon zest. Add butter and pulse until a sandy texture is achieved. Add 10% cream and pulse until a moist, soft dough just comes together. Turn dough out onto a lightly floured work surface and divide into 6 roughly equal pieces. Place on prepared baking sheet and gently pat each one into a circle about ¾-in (2 cm) thick. Brush with a little extra 10% cream and sprinkle with turbinado sugar. Bake until lightly golden, about 12 to 14 minutes. Transfer shortcakes to a wire rack to cool.
- Meanwhile, make mascarpone cream. In a medium mixing bowl, beat mascarpone with a rubber spatula until smooth. In a large mixing bowl, combine 35% cream, icing sugar and vanilla seeds. With a handheld mixer, whip until soft peaks form. Add cream mixture to mascarpone and fold together with a rubber spatula until fully incorporated.
- To serve, divide shortcakes between serving dishes, splitting shortcakes in half crosswise, if desired. Top with blueberry, Shiraz and black pepper syrup and a dollop of mascarpone cream and serve immediately.
Drink Pairings
Key Lime Pie
Ingredients
Serves 6 to 8
Crust:
1½ cups (375 ml) finely crushed graham cracker crumbs
2 tbsp (30 ml) packed light brown sugar
¼ cup + 2 tbsp (90 ml) salted butter, melted
Filling:
4 egg yolks
14 oz (414 ml) sweetened condensed milk
2 tsp (10 ml) lime zest
¾ cup (175 ml) freshly squeezed key lime (or regular lime) juice
2 tbsp (30 ml) white rum
1 tsp (5 ml) vanilla
pinch salt
Topping:
1 cup (250 ml) whipping cream, chilled
½ cup (125 ml) full-fat Greek yogurt
3 tbsp (45 ml) icing sugar
1 tsp (5 ml) vanilla
1 tbsp (15 ml) white rum
lime zest, for garnish
Instructions
- To make Crust, preheat oven to 325 F (170 C). In a medium bowl, combine graham cracker crumbs, brown sugar and melted butter. Stir with a fork until mixture is well combined. Press crumbs firmly into bottom and up sides of a 9-in (23 cm) pie pan. Bake until golden brown, about 10 to 15 minutes. Remove from oven and let cool. Leave oven on for next step.
- To make Filling, in a bowl, whisk egg yolks and condensed milk until pale and well combined, about 5 minutes. Mix in lime zest, lime juice, rum, vanilla and salt. Pour mixture into cooled crust and bake until filling is just set and starting to puff around edges, 15 to 20 minutes. Remove from oven and let cool completely.
- To make Topping, in bowl of an electric mixer, combine cream, yogurt, icing sugar, vanilla and rum and beat until soft peaks form, about 3 to 4 minutes. Dollop pie with topping and garnish with lime zest.
Drink Pairings
Sparkling Kiwi Cake
Ingredients
Serves 10 to 12
cooking spray or vegetable oil, for greasing
½ cup + 2 tbsp (155 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
1 tsp (5 ml) baking powder
¼ tsp (1 ml) kosher salt
2 large egg whites, room temperature
⅓ cup (75 ml) dry sparkling wine
1 tsp (5 ml) vanilla extract
¼ cup + 2 tbsp (90 ml) unsalted butter, room temperature
½ cup + 3½ tbsp (177 ml) granulated sugar, divided
1¼ cup (310 ml) whipping cream
¾ cup (175 ml) plain Greek yogurt
8 to 10 green kiwis
Instructions
- Preheat oven to 350 F (180 C). Grease a 9-in (23 cm) round cake pan with cooking spray or vegetable oil, then line bottom with a round of parchment paper. Set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder and salt. Set aside.
- In another medium bowl, whisk together egg whites, sparkling wine and vanilla. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, cream butter and ½ cup + 2½ tbsp (162 ml) sugar on medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl occasionally to ensure mixture is properly combined. On low speed, alternately add flour mixture in thirds and egg mixture in halves, beginning and ending with flour mixture. Pour batter into prepared cake pan and bake until sides of cake start to release from pan and a wooden skewer inserted in middle of cake comes out clean, about 25 to 30 minutes. Cool in pan on a wire rack for 30 minutes, then turn cake out onto wire rack and allow to cool completely.
- In cleaned bowl of stand mixer fitted with whisk attachment, whisk together cream and remaining 1 tbsp (15 ml) sugar until soft peaks form. Add yogurt and whip until stiff peaks form.
- Line an 8-in (20 cm) round cake ring or springform pan with a collar of acetate about 3-in (8 cm) high and secured with a small piece of tape on outside of acetate. If using cake ring, place acetate-lined cake ring on a plate or platter. Trim cooled cake to an 8-in (20 cm) round to fit snugly inside acetate ring. (Discard or snack on cake scraps.) Place cake inside acetate and lightly press into place to create bottom layer. Peel and thinly slice 3 to 4 kiwis. Arrange kiwi slices in concentric circles over cake, overlapping each piece slightly, leaving a ½-in (1.25 cm) border uncovered around edge. Dollop or pipe yogurt mixture over kiwi and level with a small offset spatula or spoon. Refrigerate cake for 4 hours, until set.
- When ready to serve, unmould cake and remove acetate. Peel and thinly slice remaining kiwis and arrange in concentric circles over top of entire cake, overlapping each piece of kiwi slightly. Slice and serve. Any leftovers may be refrigerated for up to 3 days.
Drink Pairings
Panna Cotta Tart with Rhubarb Gin Gelée
Ingredients
Serves 10 to 12
3½ oz (100 g) shelled raw pistachios, plus extra for garnish
1¼ cups (310 ml) all-purpose flour, plus extra for dusting
⅓ cup (75 ml) icing sugar
½ tsp (2.5 ml) + 1 pinch fine sea salt, divided
½ cup (125 ml) chilled unsalted butter, cut into cubes
1 to 2 tbsp (15 to 30 ml) ice water
1 large egg, lightly beaten
1 cup (250 ml) whole milk
2 tsp (10 ml) + 1¼ tsp (6 ml) powdered gelatin, divided
2 tbsp + 2 tsp (40 ml) granulated sugar
½ vanilla bean, split and seeds scraped out
½ cup (125 ml) whipping cream
¾ cup (175 ml) water
¼ cup (60 ml) gin
1 cup (250 ml) finely chopped rhubarb (about 1 large stalk)
edible flowers, for garnish (optional)
Instructions
- Preheat oven to 350 F (180 C). Line base of a 9-in (23 cm) fluted tart pan with removable bottom with a round of parchment paper.
- To make tart shell, in bowl of a food processor fitted with steel blade attachment, pulse 3½ oz (100 g) pistachios until very finely chopped. Add flour, icing sugar and ½ tsp (2.5 ml) salt, then pulse until well combined. Add butter and pulse until mixture resembles large breadcrumbs. Add 1 tbsp (15 ml) ice water and pulse until mixture forms large clumps. If mixture is not coming together, add more ice water, 1 tsp (5 ml) at a time, as needed. Tip pastry dough out onto a piece of parchment paper or plastic wrap and use it to help press dough together into a flat disc. Wrap and refrigerate for at least 30 minutes and up to 2 hours.
- Dust a large piece of parchment paper with flour and place chilled dough on top. Lightly dust top of dough with flour, then roll out into a large circle, about ⅛-in (0.25 cm) thick. Using parchment paper, flip dough into tart pan, gently guiding dough into edges of pan. Pull away paper and fix any gaps or tears that may have formed in dough. Trim overhanging dough to ½-in (1.25 cm) above lip of pan and allow excess pastry to stand straight up. Reserve dough trimmings for later use, setting aside at room temperature. Prick base of tart shell all over with a fork and place in freezer for 15 minutes.
- Line shell with parchment paper and pie weights (dried beans or rice also work). Bake for 20 minutes, until starting to brown and firm up around edges. Using parchment paper, transfer pie weights to a heatproof bowl to cool, or remove dried beans or rice and discard (or reserve for future blind baking). Using a sharp knife, cut away any excess pastry above lip of pan. Use thin pieces of reserved pastry dough to patch any cracks or gaps in shell. Brush all over inside of shell with beaten egg and bake for 15 minutes more, until dry and lightly browned. Cool to room temperature in pan on a wire rack, then place cooled tart shell in pan in freezer while making panna cotta.
- To make panna cotta, pour milk into a small saucepan and sprinkle over 2 tsp (10 ml) gelatin. Set aside and allow gelatin to bloom for 5 minutes. Then heat saucepan over medium-low heat, stirring occasionally, until gelatin has dissolved, about 3 to 4 minutes. Add sugar and vanilla seeds, stirring until sugar has dissolved, about 2 minutes more. Take care that milk mixture never comes to a simmer. Remove from heat and stir in cream and a pinch of salt. Pour about ½ cup (125 ml) panna cotta mixture into frozen tart shell and swirl around to coat bottom. Return to freezer for 10 minutes, then place tart shell on a baking sheet, stir remaining panna cotta mixture and pour into tart shell. Refrigerate until set, about 2 hours.
- Meanwhile, make rhubarb gin gelée. Pour ¾ cup (175 ml) water and gin into a small saucepan and sprinkle over remaining 1¼ tsp (6 ml) gelatin. Set aside and allow gelatin to bloom for 5 minutes.
- Heat saucepan over medium-low heat and stir in rhubarb. Bring to a simmer and cook, stirring often, until rhubarb is very soft, about 8 minutes. Strain through a fine mesh strainer into a liquid measuring cup, pressing down lightly on rhubarb to extract as much liquid as possible. Discard remaining solids. Let gelée come to room temperature, stirring occasionally; this should take about 25 minutes. Stir and pour over cold panna cotta tart layer and return to refrigerator to allow gelée to set for about 1 hour and up to 3 hours.
- To serve, carefully remove tart from pan and transfer to a serving platter. Garnish with chopped pistachios and edible flowers, if desired. Cut into slices and serve. Tart is best eaten the day it is made, but leftovers may be refrigerated for up to 2 days.
Drink Pairings
Prosciutto & Melon
Ingredients
Serves 4 to 6
½ small cantaloupe, rind cut off, seeds removed
2 oz (60 g) Prosciutto di Parma
2 to 3 tbsp (30 to 45 ml) balsamic vinegar reduction
1 handful fresh basil leaves
black pepper, to taste
Instructions
- Cut melon into 2 to 3-in (5 to 8 cm) chunks. Wrap each piece of melon with a piece of prosciutto, cutting prosciutto to fit, if desired. Drizzle with balsamic reduction and garnish with basil and pepper.
Drink Pairings
OSMANTHUS JELLIES
Ingredients
Serves 6 jellies
2 tsp (10 ml) Agar Agar powder
2 cups (500 ml) water
2 tbsp (30 ml) osmanthus flowers
3 tbsp (45 ml) honey
1 tbsp (15 ml) goji berries, rehydrated in hot water for 10 minutes then drained
6 shiso leaves, to serve
edible gold leaf, for garnish (optional)
Instructions
- In a small saucepan, whisk together agar agar and water. Bring to a boil over high heat, then reduce to medium heat and simmer for 2 minutes. Turn off heat.
- Whisk in osmanthus flowers and honey and allow mixture to sit for 5 minutes. Mix in goji berries.
- Pour mixture into 2¾-in (7 cm) domed silicon moulds and allow to set in refrigerator for at least 1 hour, or until mixture is firm and can be turned out.
- Turn jellies out onto a plate. Place each jelly on a shiso leaf on a serving platter and garnish with edible gold leaf, if using. Jellies can be made a day ahead and kept in moulds, or stored in an airtight container. Serve cold.