Black & White Bourbon Madeleines
Ingredients
Serves 32
4 oz (125 g) chopped semi-sweet chocolate
½ cup + 1 tbsp (140 ml) unsalted butter, room temperature, divided, plus extra for greasing
¾ cup (175 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) kosher salt
1 cup (250 ml) all-purpose flour
2 tbsp (30 ml) Dutch processed black cocoa powder
½ tsp (2.5 ml) baking powder
10 oz (300 g) white chocolate, finely chopped
½ cup (125 ml) whipping cream
1 to 2 tbsp (15 to 30 ml) bourbon (depending on flavour preference)
2 tbsp (30 ml) black sesame seeds
Instructions
- Set up a double boiler or a heatproof bowl that fits snugly over a saucepan of boiling water and melt semi-sweet chocolate. Set aside to cool to room temperature.
- Meanwhile, in a stand mixer fitted with a paddle attachment, beat together ½ cup (125 ml) butter and sugar at medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, incorporating each fully before adding the next. Stir in vanilla and salt until just incorporated.
- In a separate bowl, sift together flour, cocoa powder and baking powder. With a rubber spatula, fold flour mixture into butter mixture until just incorporated. Add reserved melted chocolate and fold into batter until just incorporated, with no white streaks remaining. Let batter rest at room temperature for 1 hour.
- Meanwhile, preheat oven to 350 F (180 C). Prepare 2 madeleine pans by liberally brushing wells with extra softened butter or cooking spray and placing in freezer for at least 15 minutes.
- Remove pans from freezer and spoon 1 tbsp (15 ml) batter into each mould. Return pans to freezer and let batter chill for 15 minutes. Transfer to oven and bake until madeleines have risen and set, about 10 to 13 minutes. While warm, turn baked madeleines out onto a wire rack and let cool to room temperature. Wipe out pans with a clean dry cloth and repeat steps 4 and 5 until all batter has been used up.
- Meanwhile, make ganache coating. In a medium heatproof bowl, place white chocolate. Warm cream in a small saucepan until just boiling. Pour cream over chocolate and let sit for 30 seconds. Using a whisk or spatula, gently stir chocolate and cream together. Once smooth, add remaining 1 tbsp (15 ml) butter and bourbon, stirring until fully incorporated. Set aside at room temperature, stirring occasionally, until it has thickened but still flows, about 30 minutes.
- Drizzle half of each shell side of madeleine with ganache and set back on wire rack, shell-side up. Sprinkle ganache with sesame seeds and allow to set, about 1 hour at room temperature, or place in refrigerator for 10 minutes. Transfer to a serving platter and enjoy. Once coated with ganache, madeleines are best eaten day they are made. Uncoated madeleines may be stored in an airtight container in refrigerator for up to 4 days, or frozen for 1 month. Allow to come to room temperature before decorating.
Drink Pairings
Beer Bread Muffaletta
Ingredients
Serves 8
BEER BREAD
425 g (15 oz) all-purpose flour, plus extra for dusting
1½ tsp (7 ml) fine sea salt
½ tsp (2.5 ml) active dry yeast
1½ cups (375 ml) warmed Steamworks Pale Ale (about 110 F/43 C)
OLIVE RELISH
1 cup (250 ml) pitted green olives, finely chopped
½ cup (125 ml) pitted kalamata olives, finely chopped
½ cup (125 ml) chopped roasted red peppers
½ cup (125 ml) chopped marinated artichoke hearts
2 pepperoncini, stemmed and finely chopped
2 tbsp (30 ml) capers, roughly chopped
2 garlic cloves, minced
⅓ cup (75 ml) extra-virgin olive oil
3 tbsp (45 ml) red wine vinegar
1 tsp (5 ml) dried oregano leaves
TO ASSEMBLE
2 oz (60 g) sliced provolone
2 oz (60 g) sliced mozzarella
4 oz (120 g) sliced mortadella
2 oz (60 g) sliced capicola
2 oz (60 g) sliced salami
2½ oz (90 g) sliced hot soppressata
arugula, to serve
Instructions
- To make Beer Bread, in a large mixing bowl, whisk together flour, salt and yeast. Add in beer and stir with a wooden spoon until ingredients are well incorporated and a loose, shaggy dough forms. Cover bowl with plastic wrap and let rest at room temperature for 12 to 18 hours. Dough should be about doubled in volume.
- Transfer dough to a well-floured surface. Imagine dough ball as a clock and, starting at the 12:00 mark, lightly pull outer edge of dough out and fold it back into the centre. Repeat this stretch and fold motion at roughly every “hour” point around the “clock.” Fold and stretch dough all the way around 2 to 3 times, until dough feels a bit tighter and holds its shape. Form into a ball by gently cupping your hands around dough and moving your hands in unison in a counterclockwise motion until dough holds its shape. Lightly flour top of dough ball, then carefully flip it upside down onto a sheet of parchment paper, so smooth side is facing up. Lightly flour top again, then loosely cover with plastic wrap or a clean tea towel. Let rest for 1 hour. Dough should be slightly puffed up and just under doubled in size.
- Thirty minutes before end of dough’s second rest, place a lidded Dutch oven inside oven and preheat to 450 F (230 C).
- When dough has finished its second rest, carefully remove Dutch oven from oven and remove lid. Lift edges of parchment paper and transfer dough ball, along with parchment paper, into Dutch oven. Cover and bake for 30 minutes. Remove lid and continue to bake until crust reaches desired level of doneness, about another 10 to 20 minutes. Carefully transfer bread to a wire rack to cool to room temperature. If not using right away, bread may be stored at room temperature, loosely wrapped in a clean tea towel for up to 2 days.
- Meanwhile, make Olive Relish. In a medium bowl, stir together both kinds of olives, red peppers, artichokes, pepperoncini, capers and garlic. Add olive oil, vinegar and oregano and stir to blend. Refrigerate for at least 1 hour.
- When ready to assemble, cut bread loaf in half crosswise. Using clean kitchen scissors or your fingers, hollow out each half of the loaf about ½-in (1.25 cm) deep, leaving ½-in (1.25 cm) on sides. (Reserve scooped-out bread for another use, such as to make fresh bread crumbs or croutons.)
- Drain prepared Olive Relish in a fine mesh sieve set over a small bowl. (Save olive oil mixture that drains off, as it makes a great salad dressing.) Divide relish between hollowed-out bread halves and press it firmly into bread. Top bottom half evenly with cheeses and meats, folding them as necessary to fit. Cover with arugula. Carefully invert top half onto bottom half, pressing gently. Wrap sandwich tightly in plastic wrap and weigh down with a heavy cast iron pan placed right on top of sandwich and refrigerate overnight. The next day, when ready to serve, cut into wedges and enjoy.
Drink Pairings
Black Tahini, Miso & Kimchi Hummus
Ingredients
Serves 4-6
2 cups (500 ml) cooked chickpeas, plus extra for garnish
1 garlic clove, chopped
¼ cup (60 ml) black tahini
1 tbsp (15 ml) white miso
3 tbsp (45 ml) lemon juice, plus extra as needed
3 tbsp (45 ml) extra-virgin olive oil, plus extra for garnish
½ tsp (2.5 ml) fine sea salt
⅛ tsp (0.5 ml) freshly ground black pepper
2 tbsp (30 ml) roughly chopped kimchi, for garnish
1 tsp (5 ml) white sesame seeds, for garnish
Instructions
- In bowl of a food processor or blender, combine chickpeas and garlic. Blend until roughly chopped, scraping down sides of bowl as needed.
- Add tahini, miso, lemon juice, olive oil, salt and pepper. Blend until smooth, about 2 minutes. Scrape down sides of bowl as needed. Taste and season with additional salt and pepper, as needed. If too thick, adjust consistency of hummus as needed with additional lemon juice, or water. Transfer to a serving bowl and garnish with a generous drizzle of olive oil, kimchi, chickpeas and white sesame seeds. Serve with desired accompaniments.
Drink Pairings
Brown Butter Crepes with Caviar
Ingredients
Serves 8
¼ cup (60 ml) unsalted butter
2 large eggs
½ cup (125 ml) all-purpose flour
½ cup (125 ml) rye flour
¼ tsp (1 ml) fine sea salt
1 cup (250 ml) whole milk, plus extra as needed
½ cup (125 ml) crème fraîche, for garnish
1 to 2 oz (30 to 60 g) caviar, for garnish
Instructions
- In a small frying pan, melt butter over medium heat. Cook, stirring occasionally, until butter starts to turn golden brown, about 4 to 8 minutes. Transfer browned butter to a heatproof bowl and set aside so it cools but still remains liquid, about 20 minutes.
- In a blender, combine eggs, flours, salt, whole milk and 2 tbsp (30 ml) browned butter and blend until thoroughly combined. Reserve extra browned butter for another use. Transfer crêpe batter to a bowl, cover and let rest in refrigerator for at least 2 hours, or up to overnight. Batter should be the consistency of heavy cream; if not, stir in more milk, 1 to 2 tbsp (15 to 30 ml) at a time until correct consistency is achieved.
- Heat a 7-in (18 cm) non-stick frying pan over medium-high heat. When hot, ladle in enough batter to coat pan, tilt until even, then cook for about 1 minute. Crêpe is ready to flip when bubbles appear on surface and edges look dry. Flip with a spatula and cook for 1 more minute. Transfer to a plate and cover with a tea towel. Repeat with remaining batter. You should end up with about 16 crêpes. At this point, crêpes may be wrapped in parchment paper and then plastic wrap, and refrigerated for up to 4 days, or frozen for up to 1 month. Let crêpes come to room temperature before serving.
- When ready to serve, fold crêpes as desired and top with a dollop of crème fraîche and caviar. Transfer to a platter and serve.
Drink Pairings
Nasi Goreng
Ingredients
Serves 2
3 medium shallots, roughly chopped
4 garlic cloves, crushed
1 bird’s eye chili, stemmed
1 tbsp (15 ml) fish sauce
2 tbsp (30 ml) vegetable oil
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sugar
1 tbsp (15 ml) kecap manis
2 cups (500 ml) day-old cooked jasmine rice
1 cup (250 ml) shredded roasted chicken
2 fried eggs, to serve
1 green onion, thinly sliced, for garnish
2 small tomatoes, quartered, to serve
2 baby cucumbers, thickly sliced, to serve
1 small handful cilantro leaves, for garnish
1 small bag prawn or shrimp chips, to serve
Instructions
- In a blender or small food processor, blend shallot, garlic, chili and fish sauce until it forms a smooth paste.
- Heat oil in a large frying pan or wok over medium-high heat. Add prepared garlic paste and fry until fragrant. Add soy sauce, sugar and kecap manis and stir to combine.
- Add rice and stir-fry until rice is completely coated with sauce. Add chicken and continue cooking until chicken is heated through.
- Divide rice between 2 bowls. Serve each bowl with a fried egg, green onion, tomatoes, cucumbers, cilantro and prawn chips.
Drink Pairings
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.