Savoury Cheese Truffles
Ingredients
Serves 25
1 x 8 oz package (227 g) cream cheese, room temperature
1 tbsp (15 ml) extra-virgin olive oil
½ cup (125 ml) crumbled feta cheese
2 green onions, trimmed and finely chopped
1 garlic clove, minced
1½ tsp (7 ml) finely chopped fresh dill
1 tsp (5 ml) dried oregano
¼ tsp (1 ml) smoked paprika
⅛ tsp (0.5 ml) freshly ground black pepper
¾ cup (175 ml) black sesame seeds
Instructions
- In a large bowl, with a handheld beater fitted with whisk attachments, beat together cream cheese and olive oil. Add feta, green onion, garlic, dill, oregano, smoked paprika and black pepper and stir together with a wooden spoon. Cover and refrigerate for at least 1 hour.
- Pour black sesame seeds onto a plate and shake until seeds are in an even layer. Scoop about 1-in (2.5 cm) rounds of cheese mixture into your hands and roll into a ball before placing onto seeds and rolling to coat. Place cheese truffles on a serving plate and refrigerate until ready to enjoy.
Drink Pairings
Chickpea Fritter Bowls with Tahini Dressing
Ingredients
Serves 2
½ tbsp (7 ml) olive oil
2 small zucchinis, cut into 1-in (2.5 cm) pieces
salt and pepper, to taste
1 x 19 oz (540 g) can chickpeas, drained and rinsed
2 garlic cloves, minced
1 cup (250 ml) fresh dill fronds
1¼ cups (310 ml) chopped fresh parsley leaves, divided
½ cup (125 ml) fresh mint leaves
2 lemons, zest only, divided
1 tsp (5 ml) paprika
1 tsp (5 ml) ground cumin
1 tsp (5 ml) onion powder
½ cup (125 ml) flour
¼ cup (60 ml) vegetable oil
2 cups (500 ml) cooked pearl couscous
¾ cup (175 ml) chopped pitted Kalamata olives
½ cup (125 ml) chopped sun-dried tomatoes
2 cups (500 ml) mixed greens
¼ cup (60 ml) crumbled feta, for garnish
Tahini Dressing:
¼ cup (60 ml) tahini
½ lemon, juice only
1 garlic clove, minced
1 tsp (5 ml) honey
salt and pepper, to taste
¼ cup (60 ml) water, plus extra as needed
Instructions
- In a medium frying pan, heat olive oil over medium-high heat. Add zucchini and sauté for 6 to 8 minutes, or until just soft. Remove from heat, season to taste with salt and pepper and set aside to cool.
- In a food processor, combine chickpeas, garlic, dill, parsley, mint, ½ the lemon zest, paprika, cumin and onion powder. Season with salt and pepper and pulse until combined. Add flour and blend until mixture holds together well, about 30 seconds. Transfer to a bowl, measure out 2 tbsp (30 ml) portions and gently press and form into little balls.
- Line a plate with paper towel. Heat oil in a large cast iron skillet over medium-high heat. In batches, fry chickpea balls for 3 to 5 minutes per side, until golden brown. Remove from pan and set aside on lined plate.
- In a large bowl, mix together couscous, zucchini, olives, sun-dried tomatoes and remaining lemon zest.
- To assemble, divide greens and couscous mixture between 2 bowls. Top with chickpea fritters and garnish with feta and parsley. Drizzle with Tahini Dressing.
- To make tahini dressing: In a small bowl, whisk together all ingredients. If dressing is too thick, add 1 tbsp (15 ml) water at a time until desired consistency is achieved. Makes about ½ cup (125 ml)
Drink Pairings
Ginger Miso Chicken Bowls
Ingredients
Serves 2
2 chicken breasts, boneless, skin-on*
salt and pepper, to taste
2 garlic cloves, minced
2 tsp (10 ml) white miso
2 tsp (10 ml) soy sauce
1 tsp (5 ml) grated ginger
2 tsp (10 ml) maple syrup
½ lime, juice only
2 tbsp (30 ml) almond butter
½ tsp (2.5 ml) sesame oil
2 tbsp (30 ml) water
2 cups (500 ml) cooked sushi rice
1 cup (250 ml) grated carrot
½ red pepper, sliced
1 cup (250 ml) shredded Napa cabbage
1 cup (250 ml) diced mango
¼ cup (60 ml) toasted chopped cashews
1 green onion, thinly sliced, for garnish
¼ cup (60 ml) fresh cilantro leaves, for garnish
1 tbsp (15 ml) sesame seeds, for garnish
2 lime wedges, to serve
Instructions
- Preheat oven to 375 F (190 C).
- Place chicken skin-side up on a lined baking sheet. Season with salt and pepper and bake for 10 to 15 minutes, or until it reaches an internal temperature of 165 F (74 C). Slice into medallions and set aside.
- To make dressing, in a small bowl, mix together garlic, miso, soy sauce, ginger, maple syrup, lime juice, almond butter, sesame oil and water, and set aside.
- Divide rice between 2 bowls and top with carrot, pepper, cabbage, mango and cashews. Add chicken and drizzle everything with dressing. Garnish with green onion, cilantro and sesame seeds and serve with lime wedges.
Drink Pairings
Spaghetti with Prawns & Basil Pesto
Ingredients
Serves 4
1 cup (250 ml) tightly packed fresh basil leaves, plus extra for garnish
2 tbsp (30 ml) toasted pine nuts, plus extra for garnish
1 garlic clove
½ lemon, zest and juice
3 tbsp (45 ml) grated Parmesan, plus extra for garnish
3 tbsp (45 ml) + 2 tbsp (30 ml) extra-virgin olive oil, divided
¼ tsp (1 ml) kosher salt, plus extra for boiling pasta
pepper, to taste
14 oz (400 g) spaghetti
1 lb (454 g) prawns, peeled and deveined
Instructions
- In a small food processor, combine basil, pine nuts, garlic, lemon zest and juice, and Parmesan. Pulse until chopped. While food processor is running, slowly drizzle in 3 tbsp (45 ml) olive oil until it forms a rough paste. Season with salt and pepper and set aside.
- Cook spaghetti according to package directions, in salted water. Reserve ⅓ cup (75 ml) pasta cooking water.
- Meanwhile, in a large frying pan over medium heat, sauté prawns in remaining 2 tbsp (30 ml) olive oil for 1 to 2 minutes per side, or until pink and opaque.
- Drain spaghetti and add it to pan with prawns, along with pesto and reserved pasta water. Toss to coat and check seasoning, adjusting if necessary. Serve immediately, garnishing with basil, pine nuts and Parmesan.
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
Grilled Nectarine & Tomato Pizza
Ingredients
Serves 6
¾ cup (175 ml) warm water
1 tsp (5 ml) liquid honey
½ tbsp (7 ml) active dry yeast
1 tbsp (15 ml) extra-virgin olive oil
1½ cups (375 ml) all-purpose flour, plus extra as needed
¼ cup (60 ml) cornmeal
¾ tsp (4 ml) kosher salt, plus extra to taste
grapeseed oil, for greasing
3 medium tomatoes, each cored and cut into 8 wedges
3 medium nectarines, pitted and halved*
4 oz (125 g) fresh mozzarella, roughly torn
¼ cup (60 ml) fresh basil leaves, divided
freshly ground black pepper, to taste
Instructions
- In a large bowl, stir together water, honey and yeast. Set aside for 5 minutes to allow yeast to bloom. If mixture does not become frothy, like the head on a beer, yeast may be inactive; if so, repeat step with a new pack. With a wooden spoon, stir in olive oil, then stir in flour, cornmeal and salt. Turn dough out onto a well-floured surface and knead for about 2 minutes. Use as much extra flour as needed to create a smooth, firm and lightly sticky dough.
- Place dough in a clean, lightly oiled bowl and turn to coat in oil. Cover bowl with plastic wrap or a clean kitchen towel and set aside in a warm spot to rise until almost doubled in size, about 1 hour. Punch down dough, cover bowl and let rise again, another 30 minutes.
- Preheat grill to medium-high, on 1 side only. Lightly oil grill with grapeseed oil.
- Turn dough out onto a lightly floured surface. Cover with a towel and let rest for 20 minutes.
- Meanwhile, place tomatoes on a paper towel-lined plate and sprinkle lightly with salt. Let stand for 15 minutes. If needed, pat dry with additional paper towel and set aside on a clean plate.
- Brush nectarines lightly with grapeseed oil. Grill over hot side of grill until tender and grill-marked, about 1 to 2 minutes per side, turning once. Remove and set aside until cool enough to handle. Slice each half into 4 wedges.
- Dust work surface with flour and roll or stretch dough into a 14 x 10-in (35 x 25 cm) rectangle. Brush 1 side lightly with grapeseed oil. Place dough, oiled side down, onto grill directly over heat. Brush top lightly with more grapeseed oil and cook until underside has browned and bubbles appear on top, about 1 to 2 minutes. Flip and cook until other side has lightly browned, about 1 minute. Move dough to cooler side of grill and top with tomatoes, nectarines, cheese and half the basil. Cover grill and cook pizza until toppings are warm, about 3 to 5 minutes.
- Remove pizza to a cutting board and garnish with remaining basil leaves and a sprinkle of black pepper. Let stand for a few minutes, then slice and serve warm.
- *Can substitute other stone fruit of choice if desired.
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
Grilled Corn Tostadas
Ingredients
Serves 12
6 x 6-in (15 cm) corn tortillas
1 cup (250 ml) canola oil, for frying
⅓ cup (75 ml) raw hulled pumpkin seeds
2 tbsp (30 ml) granulated sugar
1 large pinch fine sea salt, plus extra to taste
½ tsp (2.5 ml) smoked Mexican chili powder, plus extra for garnish
2 large corn cobs, husks removed
3 tbsp (45 ml) best-quality mayonnaise
2 tbsp (30 ml) minced red onion
1 small garlic clove, finely grated
2 tbsp (30 ml) finely chopped cilantro leaves
2 tbsp (30 ml) freshly squeezed lime juice
pepper, to taste
⅓ cup (75 ml) crumbled feta cheese
lime wedges and salsa, to serve
Instructions
- Using a cookie cutter, cut two 3-in (8 cm) rounds from each tortilla and set aside. Keep trimmings for frying and snacking on, if desired. Line a baking sheet with paper towel. In a deep heavy-bottomed saucepan, heat oil to 370 F (188 C). Working in batches, fry tostadas until crisp and golden brown, turning, about 1 to 2 minutes. Transfer fried tostadas to lined baking sheet to drain.
- In a medium frying pan over medium heat, toast pumpkin seeds until fragrant and just beginning to pop, about 3 minutes, shaking pan frequently. Sprinkle in sugar and cook until it melts and caramelizes, coating pumpkin seeds, about 3 minutes. Remove from heat, add pinch of salt and chili powder, toss well and immediately transfer seeds to a plate. Set aside to cool, then break into small chunks.
- Preheat grill to medium. Grill corn, turning occasionally, for about 7 minutes or until cooked through and lightly charred. Let cool. Using a sharp knife, cut kernels off cob and transfer to a medium bowl. You should have about 1½ cups (375 ml). Mix in mayonnaise, onion, garlic, cilantro and lime juice and season to taste with salt and pepper.
- To serve, divide corn mixture between tostadas. Top with pumpkin seeds, feta and a sprinkle of chili powder. Transfer to a serving tray and serve with lime wedges and a bowl of salsa on the side.
Drink Pairings
Anchovy Palmiers
Ingredients
Serves 24
2 tbsp (30 ml) unsalted butter, softened
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) anchovy paste
1 large garlic clove, grated
½ lemon, zest only
2 tsp (10 ml) lemon juice
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) ground pepper
2 dashes Tabasco sauce
1 x 14 oz (396 g) package frozen puff pastry, defrosted according to package instructions
Instructions
- Preheat oven to 350 F (180 C) and line a large baking sheet with parchment paper.
- In a bowl, combine butter, tomato paste, anchovy paste, garlic, lemon zest and juice, sugar, pepper and Tabasco.
- Roll out puff pastry to a 9½-in x 15-in (24 x 38 cm) rectangle. Spread anchovy mixture evenly over puff pastry, making sure to reach all the way to edges.
- Tightly roll bottom of pastry toward the middle, stopping at centre. Then, roll top of pastry down to meet in centre. Place pastry roll in refrigerator for 1 hour, or freezer for 20 minutes, to firm it up.
- Slice roll into ½-in (1.25 cm) rounds and arrange on lined baking sheet. Transfer pan to refrigerator for 10 minutes, or freezer for 5 minutes, to firm up pastry again.
- Bake palmiers for 20 minutes, or until golden brown and cooked through, rotating pan after 10 minutes. Transfer palmiers to a wire rack and allow to cool. Will keep for up to 3 days in an airtight container at room temperature.
Drink Pairings
Taralli
Ingredients
Serves 24
1 tsp (5 ml) active dry yeast
½ tsp (2.5 ml) white sugar
¾ cup (175 ml) lukewarm water
2½ cups (625 ml) all-purpose flour
½ tsp (2.5 ml) kosher salt, plus extra for boiling
½ tsp (2.5 ml) fennel seeds
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) dry white wine
Instructions
- In a small bowl, mix together yeast, sugar and water and allow to sit for 5 minutes to activate yeast.
- In a large bowl, mix yeast mixture with remaining ingredients until it comes together into a dough. Turn dough out onto a clean work surface and knead for 5 to 8 minutes, or until smooth. Then place dough in a clean oiled bowl and cover with plastic wrap. Allow to rest at room temperature for 1 hour.
- Preheat oven to 375 F (190 C). Bring a medium pot of salted water to a boil.
- Meanwhile, divide dough into 24 pieces. Roll each piece into a 3-in (8 cm) long rope (do not dust with flour), then fasten ends together to create a loop.
- Line a baking sheet with parchment paper. Working in batches of 2 to 3, drop each loop in the boiling water and cook until they float to top, about 30 seconds to 1 minute. Remove with a slotted spoon and transfer to lined baking sheet.
- Transfer baking sheet to oven and bake for 10 minutes, then reduce heat to 350 F (180 C) and bake for another 10 to 15 minutes, or until golden brown. Allow to cool before serving. Taralli will keep for up to 1 week in an airtight container.