ROSEMARY HUMMUS
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 1½ to 2 cups (375 to 500 ml)
1 x 19 oz (540 ml) can chickpeas
1 garlic clove, minced
¼ cup (60 ml) tahini
1 lemon, juice and zest
2 tbsp (30 ml) olive oil
½ tsp (2.5 ml) chili flakes, or to taste
1 tbsp (15 ml) chopped fresh rosemary, stems removed
salt and pepper, to taste
Instructions
- In a small bowl, strain chickpea liquid and set aside for later.
- In a food processor, blend chickpeas, garlic, tahini, lemon zest and juice, olive oil, chili flakes and rosemary on high for 2 minutes. Strain in ¼ cup (60 ml) of reserved chickpea liquid and blend until smooth. If needed, add more liquid until desired consistency is reached. Season to taste with salt and pepper. Store in an airtight container for up to a week.
- *If packaging as a gift, be sure to keep refrigerated as long as possible before gifting, and then have recipient refrigerate it as soon as possible.
Drink Pairings
ZA'ATAR CRACKERS
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 12 - 15 cocktails
2 cups (500 ml) flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) water
5 tsp + 2 tbsp (25 ml + 30 ml) olive oil, divided
1 tbsp (30 ml) za’atar spice
Maldon salt, to taste
Instructions
- In a large mixing bowl, mix flour, baking powder and salt.
- Add water and 5 tsp (25 ml) oil. Using a spatula, mix to form a shaggy dough. With floured hands, bring dough together to form a ball. If dough is too dry, add a few more drops of water. Gently knead dough in bowl for 2 minutes. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- Remove dough from refrigerator. Cut a small piece from dough, about the size of a walnut. On a clean, floured surface, use a rolling pin to roll the ball as thin as possible into an oval shape. (You should be able to see your hand through it.) Place oval on baking sheet and repeat this step with remaining balls of dough, you should have 12 to 15 balls.
- Place remaining 2 tbsp (30 ml) of oil into a small ramekin. Using a pastry brush, brush oil onto each oval, then sprinkle with za’atar spice and Maldon salt.
- Bake until crackers are bubbly and golden brown, about 10 to 12 minutes. Remove and allow to cool. Store in an airtight container for up to 3 days.
Drink Pairings
VEGETARIAN CHILI NACHOS TEX-MEX STYLE
Relax this winter with this delicious chili recipe.Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil
2 red bell peppers, chopped
1 large onion, chopped
2 garlic cloves, minced
1 tsp (5 ml) cayenne
1 tsp (5 ml) chili powder
2 tsp (10 ml) garlic powder
2 tsp (10 ml) cumin
salt and pepper to taste
2 tbsp (30 ml) tomato paste
1 x 28 oz (796 ml) can diced tomatoes
1 x 14 oz (398 ml) can pinto beans, drained and rinsed
1 x 14 oz (398 ml) can kidney beans, drained and rinsed
4 oz (125 g) tortilla chips
12 oz (340 g) Tex Mex or Mexican blend shredded cheese
1 small jalapeño pepper, thinly sliced
1 small red chili, thinly sliced
2 green onions, thinly sliced
1 handful cilantro leaves
1 cup (250 ml) salsa
1 cup (250 ml) tomatillo salsa
1 cup (250 ml) sour cream
Instructions
- In a heavy-bottomed saucepan over medium heat, sauté red bell peppers, onion, garlic and spices in vegetable oil until tender. Add tomato paste, diced tomatoes, salt and pepper. Simmer over low heat for 30 minutes. Check seasoning and adjust (remember that chips are salted).
- Preheat oven to 375 F (190 C). On a parchment-lined baking sheet, layer tortilla chips, chili and cheese. Repeat until you have used all ingredients. Bake until cheese in middle has melted, about 10 to 12 minutes.
- Garnish with jalapeño pepper, red chili, green onions and cilantro. Serve with salsas and sour cream.
Drink Pairings
FRENCH ONION DIP
Perfect for the holidays, game day and beyond!Ingredients
Serves 6 to 8
3 large sweet onions, thinly sliced
2 tbsp (30 ml) olive oil
2 tbsp + ¼ cup (30 ml + 60 ml) butter, divided
2 tsp (10 ml) salt, divided
1 tsp (5 ml) ground pepper
6 sprigs thyme
1 bay leaf
½ cup (125 ml) white wine
1 cup (250 ml) beef stock
8 oz (250 g) cream cheese, softened
1 cup (250 ml) crème fraîche, room temperature
1 cup (250 ml) shredded Gruyère cheese, divided
4 garlic cloves, minced
2 tbsp (30 ml) minced parsley
1 baguette, cut into 1-in (2.5 cm) slices
Instructions
- In a large heavy-bottomed saucepan over medium low heat, sweat the onions and 1 tsp (5 ml) salt in olive oil and 2 tbsp (30 ml) butter. Once softened, add pepper, 3 sprigs thyme and bay leaf. Continue cooking, stirring occasionally, until onions are deep brown and caramelized, about 20 to 30 minutes. Add white wine and cook until it has evaporated, about 5 to 10 minutes. Add beef stock and cook until it has evaporated. Remove thyme sprigs and bay leaf and discard. Set onions aside.
- Preheat oven to 350 F (180 C). Mix cream cheese, crème fraîche, remaining salt and half the Gruyère. In a small oven-safe baking dish or French onion soup bowl, layer cheese mixture with onions, ending with onions. Swirl mixture together with a knife or chopstick (as though you’re making a marble cake). Top dip with the remaining Gruyère. Bake for 25 to 30 minutes or until dip is heated through, bubbling and golden brown. Once done, remove from oven and increase heat to 375 F (190 C). Pick off the leaves from remaining thyme sprigs and sprinkle over dip while it cools.
- While dip is baking, mix remaining ¼ cup (60 ml) butter, garlic cloves and parsley. Spread garlic butter on baguette slices and lay on a sheet pan.
- When oven reaches desired temperature, bake bread until golden brown, about 5 to 8 minutes.
- Serve dip with garlic bread.
Drink Pairings
BAKED FETA DIP WITH ROASTED TOMATOES, PEPPERS & OLIVES
Perfect for the holidays, game day and beyond!Ingredients
Serves 4 to 6
8 oz (250 g) cherry tomatoes
1 cup (250 ml) extra-virgin olive oil
1 tsp (5 ml) salt
¼ tsp (1 ml) ground black pepper
4 cloves garlic
3 sprigs thyme
½ sprig rosemary
2 sprigs oregano
2 jarred roasted red peppers, thinly sliced
½ cup (125 ml) pitted, sliced Kalamata olives
2 cups (500 ml) Macedonian feta
2 tbsp (30 ml) whipping cream
4 pita bread
basil leaves, for garnish
Instructions
- Preheat oven to 350 F (180 C). Place tomatoes, olive oil, salt, pepper, garlic, thyme, rosemary and oregano in a small oven-safe saucepan. Cut a circle of parchment paper to fit in saucepan. Place parchment inside saucepan, pressing it down so the oil seeps up over the paper. Heat saucepan over medium-high heat until it starts to bubble, then place it in oven for 30 minutes. Remove and discard parchment, thyme, rosemary and oregano. Add roasted peppers and olives and set aside.
- Using a blender, mix feta and cream until smooth. Transfer feta mix to a small baking dish and bake for 15 to 20 minutes, or until heated through. Spoon tomatoes, peppers and olives over top. Garnish with basil leaves.
- Brush pita bread with olive oil from tomatoes and grill until warmed through. Cut into wedges and serve with feta dip.
Drink Pairings
CRAB & MUSHROOM DIP SERVED WITH MUSHROOM CHIPS
Perfect for the holidays, game day and beyond!Ingredients
Serves 6 to 8
1 shallot, minced
2 cloves garlic, minced
3 cups (750 ml) finely chopped button mushrooms
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
salt and pepper, to taste
8 oz (250 g) cream cheese, softened
1 cup (250 ml) sour cream, room temperature
1 cup (250 ml) shredded fontina* cheese, divided
½ tsp (2.5 ml) paprika
1 tsp (5 ml) Tabasco sauce
1 cup (250 ml) cooked crab meat, picked apart and divided
1 lemon, zest and juice
4 green onions, thinly sliced
¼ cup (60 ml) grated Parmesan
1 lb (500 g) king oyster mushrooms, cut into ⅛-in (0.25 cm) slices
vegetable oil for frying
5 chives, thinly sliced
Instructions
- In a skillet over medium heat, warm olive oil and butter. Add shallot, garlic and mushrooms and cook until well done and all excess liquid has evaporated, about 15 to 20 minutes. Season with salt and pepper and set aside to cool.
- In a small saucepan over medium-high heat, warm 2-in (5 cm) vegetable oil until it reaches 325 F (170 C). Fry oyster mushrooms in batches until golden brown, about 5 to 8 minutes per batch. Remove and drain on paper towel and season with salt.
- Preheat oven to 350 F (180 C). Mix mushrooms, cream cheese, sour cream, ¾ cup (175 ml) fontina, lemon juice, green onions, paprika, Tabasco and ¾ cup (175 ml) crab until combined. Transfer to a small oven-safe baking dish. Top the dip with remaining fontina and Parmesan. Bake, until dip is heated through, bubbling and golden brown, about 25 to 30 minutes. Remove from oven and let cool slightly, then garnish with remaining crab, chives and lemon zest. Top with mushroom chips for dipping. Serve remaining mushroom chips in a separate bowl.
- *Possible substitutes include Gruyère, provolone, Gouda or Emmental.
Drink Pairings
Brûlée Brie with Bourbon-Kissed Cranberries
While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Take your brie to new levels with a brûléed treatment and garnished with delicious bourbon-kissed cranberries.Ingredients
Serves 4
½ cup (125 ml) granulated sugar, plus extra to brûlée brie
½ cup (125 ml) water
¼ cup (60 ml) Four Roses Bourbon
2 cups (500 ml) fresh cranberries
1 wheel (200 g) double cream brie cheese
baguette slices, for serving
fruits and nuts, for serving
Instructions
- To make bourbon-kissed cranberries, in a small saucepan, bring ½ cup (125 ml) each sugar and water to a simmer over medium-high heat, stirring constantly. Once mixture reaches a simmer and sugar has dissolved, stir in bourbon and remove saucepan from heat.
- Transfer cranberries to a sealable container and pour warm sugar mixture over berries. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.
- To make brûlée brie, cut off rind from top of brie wheel. Sprinkle a generous, even layer of sugar on top of cheese. Take a brûlée torch to sugar layer and wave it across sections until sugar is melted and nicely browned. Repeat with another 2 to 3 layers of sugar for a thicker sugar crust, if desired.
- To serve, transfer cheese to a serving platter or board and top with bourbon-kissed cranberries. Garnish platter with baguette slices, sliced seasonal fruits and nuts. Serve immediately.
Drink Pairings
Hot Smoked Salmon & Cucumber Sandwiches
Ingredients
Serves 6 sandwiches
1 cup (250 ml) flaked hot smoked salmon
1 large shallot, finely chopped
2 tbsp (30 ml) Kewpie (Japanese) mayonnaise* (An egg yolk-based Japanese mayonnaise. Available at most grocery stores)
1 tbsp (15 ml) lemon juice
salt and freshly ground black pepper, to taste
6 Persian cucumbers
¼ cup (60 ml) cream cheese, room temperature
6 slices white sandwich bread
Instructions
- In a medium bowl, stir together smoked salmon, shallot, mayonnaise and lemon juice until combined. Season with salt and pepper to taste. Set aside.
- Using a vegetable peeler, peel long thin strips of cucumbers lengthwise. Avoid using core of cucumber, as it holds all the seeds and is very wet. Lay cucumber strips on a paper towel-lined plate and pat dry with additional paper towel. Set aside.
- Spread cream cheese evenly over each slice of bread. Lay several cucumber strips over cream cheese, making sure they overlap slightly. Pat down gently and turn slices of bread over. Cucumber side will form outside of sandwich.
- Spread half the slices of bread, on the non-cucumber side, evenly with reserved salmon filling. Then place another slice of bread, cucumber facing up, on top of filling. Gently cut off crusts and cut sandwiches into triangle halves. Repeat with remainder of bread and salmon. Transfer to a serving tray and enjoy.
Drink Pairings
Radish Tea Sandwiches
Ingredients
Serves 8 sandwiches
¼ cup (60 ml) unsalted butter, room temperature
½ tsp (2.5 ml) lemon zest
½ tsp (2.5 ml) Maldon sea salt flakes
8 red radishes
8 slices white sandwich bread
½ cup (125 ml) flat-leaf parsley leaves
Instructions
- In a small bowl, stir together butter, lemon zest and salt until well combined. Set aside.
- Slice radishes paper thin with a mandoline. You will need about 60 slices total. Place on a paper towel-lined plate and blot dry.
- Using a 1½ or 2-in (3.75 or 5 cm) round cookie cutter, cut 2 rounds out of each slice of bread, avoiding crust.
- To assemble, lightly butter half the bread rounds with a thin swipe of lemon butter. Top with a radish and a leaf or two of parsley. Lightly butter one side of another bread round, then place butter side down on top of parsley. Repeat with remaining bread rounds. Generously butter top of sandwich with more lemon butter; this is where radish rose will be placed. Take 6 radish slices and cut them in half so that you have 12 half circles. Fan out 4 radish half circles slightly so pieces are staggered a bit side by side. Take one end and start rolling. Place on top of buttered tea sandwich. Take 4 more radish half circles and fan out slightly. Place them around one side of the center of the radish rose. Take the last 4 half circles and place them around the other side. Repeat with remaining radish slices.
- Transfer to a serving plate and serve immediately, or cover sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.
Drink Pairings
Tuna Sushi Cones
Ingredients
Serves Serves 2
1 cup (250 ml) uncooked sushi rice
1¼ cups (310 ml) water
2 tbsp (30 ml) rice vinegar
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) salt
10 oz (284 g) raw sushi-grade tuna, diced
2 green onions, trimmed and diced
1 tbsp (15 ml) mayonnaise
½ tbsp (7 ml) Sriracha, or to taste
½ tsp (2.5 ml) sesame oil
5 full sheets soy paper*, cut in half
1 cup (250 ml) sliced cucumber
1 avocado, sliced
1 medium carrot, thinly sliced
1 cup (250 ml) pea shoots
soy sauce, to serve
wasabi, to serve
Instructions
- In a fine mesh strainer, rinse uncooked rice under cold water until water runs clear. Transfer to a medium saucepan and add 1¼ cups (310 ml) water. Bring to a boil, then reduce heat to low, cover and cook for 20 minutes. Rice should be tender and have absorbed all the water. Leave lid on for 10 minutes after water is absorbed to steam rice. Transfer to a non-reactive dish and let cool until cool enough to handle.
- In a heatproof bowl, combine vinegar, sugar and salt. Microwave on high for 30 seconds, or until sugar and salt have completely dissolved. Pour over rice and gently mix to incorporate. Set aside.
- In a medium bowl, mix together tuna, green onions, mayonnaise, Sriracha and sesame oil. Set aside.
- Place half a soy paper sheet on a dry, flat surface with the long side parallel to you. Wet hands and spoon about 2 tbsp (30 ml) rice into one hand. Pat rice down evenly on left half of soy paper; it should make about a 2-in (5 cm) square.
- Place 1 tbsp (15 ml) tuna mixture on top of rice with some cucumber, avocado, carrot and a few pea shoots. Fold the bottom left corner over towards the centre of the top edge of the sheet, to form a triangle. Take the triangle and roll it in the same direction of the first fold, rolling it up to form a cone. Repeat with remaining ingredients. Serve immediately with soy sauce and wasabi.
- * Can substitute 5 full sheets nori, cut in half, if desired. Toast nori before using. Preheat oven to 400 F (200 C), and place nori on a baking sheet. Transfer to oven for 1 minute, then remove and let cool.