Crispy Salmon Bites
Ingredients
Serves 4 to 6 as an appetizer
6 tbsp (90 ml) soy sauce
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) sugar
2 tsp (10 ml) sesame oil
2 tsp (10 ml) grated ginger
2 to 3 tsp (10 to 15 ml) chili oil, or to taste
1½ lbs (750 g) salmon, skin and pin bones removed, cut into 8 cubes*
salt and pepper, to taste
2 tbsp (30 ml) vegetable oil, divided
1 jalapeño or serrano chili, thinly sliced
8 standard round sheets rice paper
1 green onion, trimmed and thinly sliced
1 tsp (5 ml) toasted sesame seeds
Instructions
- In a small bowl, mix together soy sauce, rice vinegar, sugar, sesame oil, ginger and chili oil.
- Place salmon in a medium bowl. Season to taste with salt and pepper, then add 2 tbsp (30 ml) of soy sauce-vinegar mixture. Reserve remaining mixture for dipping. Let salmon marinate at room temperature for 10 minutes.
- Heat a medium non-stick pan over high heat and add 1 tbsp (15 ml) oil. Sear salmon for 1 to 2 minutes per side, or just until golden brown; it does not need to be cooked all the way through at this point. Set salmon aside and wipe out pan.
- To assemble, arrange salmon, jalapeño or serrano chili, rice paper and a bowl filled with warm water on your work surface.
- Dip rice paper in water to wet it all over. Lay rice paper on a cutting board or counter and let it soften. Place 1 piece of salmon and 1 piece of jalapeño or serrano chili in centre of paper and fold left and right sides in toward the centre, then roll up twice. Trim off any excess paper. Repeat with remaining ingredients.
- Heat non-stick pan over medium-high heat and add remaining 1 tbsp (15 ml) oil to pan. Fry salmon bites for about 1 to 2 minutes per side, until crisp and golden brown. Cut one open to check for doneness.
- Transfer to a serving platter and garnish with green onion and sesame seeds. Serve with reserved dipping sauce.
Drink Pairings
Savoury Coeur a la creme served with Red Pepper Relish
Ingredients
Serves 4-6
1 tbsp (15 ml) grapeseed oil
⅓ cup (75 ml) minced shallots
1 large garlic clove, minced
6 oz (170 g) cream cheese, room temperature
½ cup (125 ml) whipping cream
1 tbsp (15 ml) white wine or lemon juice
1 tsp (5 ml) kosher salt, divided
⅛ tsp (0.5 ml) ground black pepper
2 red bell peppers, seeded and finely chopped
1 small white onion, finely chopped
1 cup (250 ml) granulated sugar
1 cup (250 ml) apple cider vinegar
1 tsp (5 ml) crushed pink peppercorns
assorted crackers and fruit, to serve
Instructions
- Line 4 small coeur à la crème moulds each with a double layer of cheesecloth large enough to leave a 2-in (5 cm) overhang once cheesecloth has been placed in mould. Place moulds on plate or small rimmed baking sheet and set aside. Alternatively, line a 6-in (15 cm) fine mesh sieve with at least a double layer of cheesecloth large enough to extend beyond rim of sieve by at least 2-in (5 cm). Set sieve in a bowl and set aside.
- In a small frying pan, warm oil over medium heat. Add shallot and sauté until soft and translucent, about 5 minutes. Add garlic and sauté for 1 minute more. Transfer mixture to a bowl and set aside to cool.
- Place cream cheese in bowl of a stand mixer fitted with whisk attachment. Whip on medium speed until thick and fluffy, about 3 minutes. Reduce mixer speed to low and slowly pour in whipping cream, mixing until cream is fully incorporated. Add wine or lemon juice, cooled shallot mixture, ½ tsp (2.5 ml) salt and pepper. Increase mixer speed to medium-high and whip until mixture is thick, creamy and fully incorporated, about 1 minute
- Spoon cream cheese mixture into prepared moulds or sieve and smooth top(s) with a spatula. Fold cheesecloth overhang over top of cream cheese mixture. Cover with plastic wrap and place in refrigerator for at least 12 hours and up to 24 hours.
- Meanwhile, make Red Pepper Relish. In a medium saucepan over medium heat, stir together red pepper, onion, sugar, vinegar and remaining ½ tsp (2.5 ml) salt. Bring to a simmer, stirring constantly, then reduce heat to medium-low. Cook, stirring occasionally, until most of the liquid has evaporated and consistency resembles a sticky jam, about 20 to 30 minutes. Remove from heat, stir in pink peppercorns and let cool to room temperature. If making ahead, transfer to an airtight container; it will keep, refrigerated, for up to 2 weeks.
- When ready to serve, generously spread relish in a circle a little bigger than your Coeur à la crème onto serving plates or a platter. Peel back cheesecloth and invert Coeur à la crème onto relish. Garnish with additional relish, if desired, and serve with a selection of crackers and fruit.
Drink Pairings
Chicken Briouats served with Apricot Chutney
Ingredients
Serves 12 briouats
1 tbsp (15 ml) olive oil
½ onion, diced
2 garlic cloves, minced
16 oz (500 g) ground chicken
1 tsp (5 ml) ground cumin
½ tsp (2.5) ground turmeric
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) paprika
¼ tsp (1 ml) ground nutmeg
2 tsp (10 ml) honey, divided
salt and pepper, to taste
½ cup (125 ml) butter, plus extra if needed
8 phyllo sheets, thawed if frozen
APRICOT CHUTNEY
1 tbsp (15 ml) olive oil
½ onion, diced
1 tbsp (15 ml) minced fresh ginger
¼ cup (60 ml) red wine vinegar
1 orange, zest and juice
½ cup (125 ml) water
1 cup (250 ml) dried apricots
1 cinnamon stick
¼ tsp (1 ml) sea salt
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion and garlic and sauté for 6 to 8 minutes, or until soft. Add chicken and ground spices, and use a wooden spoon to break apart chicken and mix in spices as it cooks. Once chicken is fully cooked, about 10 minutes, add 1 tsp (5 ml) honey and season with salt and pepper. Remove from heat and set aside to cool completely.
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper. In a small heatproof bowl, combine butter and remaining 1 tsp (5 ml) honey. Microwave on high for 15 to 30 seconds, until fully melted. Lay a sheet of phyllo on a clean, dry surface. Using a pastry brush, brush entire sheet with butter mixture. Lay a second sheet on top and repeat. With the long edge of the sheet parallel to you, cut sheet into three 5-in (12 cm) vertical strips. Place a heaping spoonful of chicken on the bottom right corner of each strip. Fold the bottom right corner up and over to the left edge of the strip to form a triangle. Now take the bottom left corner and fold it up and over to the right edge of the strip. Repeat folding steps until the whole strip is used up, trimming excess pastry and sealing with melted butter if necessary. Repeat with remaining pastry and chicken.
- To make the chutney, Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 6 to 8 minutes, or until soft. Add remaining ingredients, reduce heat to low and cook for 10 to 15 minutes, or until apricots are rehydrated and soft. Remove from heat, remove cinnamon stick and let cool slightly. Transfer to a small blender or food processor and blend until smooth. Transfer to a serving dish and refrigerate until ready to serve. Will keep in refrigerator in an airtight container for up to 1 week.
- Place briouats on lined baking sheet. Brush each with remaining butter mixture until lightly coated all over. Bake for 15 to 20 minutes, or until golden brown. Serve warm, with Apricot Chutney.
Drink Pairings
Burrata with Warm Tomato & Garlic Confit
Ingredients
Serves 4 - 6
3 generous cups (750 ml) cherry tomatoes, assorted colours
10 to 12 fresh thyme sprigs
6 garlic cloves, peeled and smashed
⅓ cup (75 ml) extra-virgin olive oil
sea salt and freshly ground black pepper, to taste
1 x ½ lb (250 g) Italian burrata, preferably from Puglia, drained
2 tsp (10 ml) balsamic vinegar
fresh basil leaves, for garnish
crusty French bread or crostini, to serve (optional)
Instructions
- Preheat oven to 375 F (190 C). In a medium roasting pan, combine tomatoes, thyme, garlic and olive oil. Season with salt and pepper to taste. Spread tomatoes in a single layer and roast until bursting and lightly browned, 30 to 35 minutes.
- Transfer burrata to a serving platter. Spoon hot tomatoes, thyme, garlic and all of the liquid from pan over and around burrata. Drizzle with balsamic vinegar and season with salt and pepper. Sprinkle with fresh basil leaves and serve immediately with bread or crostini alongside, if desired.
Drink Pairings
Cranberry Flatbread with Honey & Goat’s Cheese
Ingredients
Serves 4-6
16 oz (500 g) pre-made pizza dough
15 to 20 roasted garlic cloves
1 shallot, sliced
1 cup (250 ml) crumbled goat’s cheese
½ cup (125 ml) raw walnut pieces
½ cup (125 ml) canned cranberry sauce
5 sprigs thyme, leaves only
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) honey
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Place pizza dough on a clean, floured surface. Using a rolling pin, roll out dough in any shape you desire to a ¼-in (0.5 cm) thickness. Transfer to lined baking sheet and bake for 5 to 8 minutes, or until cooked but not browned.
- Arrange garlic, shallot, goat’s cheese and walnuts evenly over entire surface of flatbread. Dollop 1 tsp (5 ml) spoonfuls of cranberry sauce over surface. Bake for another 10 minutes, or until golden brown and bubbling. Sprinkle with thyme, olive oil and honey. Season with salt and pepper, slice and serve immediately.
Drink Pairings
Antipasti Toasties
Ingredients
Serves 24 toasties
½ cup (125 ml) butter, divided
1 baguette, sliced into 24 x ½-in (1.25 cm) slices
48 thin, round slices salami of your choice
½ cup (125 ml) sundried tomato pesto
8 oz (250 g) roasted red peppers
8 oz (250 g) Burrata
½ cup (125 ml) sliced black olives
24 roasted garlic cloves
1 bunch fresh basil leaves
3 tbsp (45 ml) olive oil
salt and pepper, to taste
Instructions
- In a large frying pan over medium heat, melt ¼ cup (60 ml) butter. Swirl pan to distribute melted butter evenly over surface. Add 12 slices baguette and fry until crisp and golden brown on edges, approximately 2 minutes, making sure not to burn them. Flip and continue frying for another 30 seconds to 1 minute. Remove from pan to a wire rack to cool. Wipe out pan with a clean, damp cloth and repeat with remaining butter and bread.
- To make salami roses, stack 4 salami slices on top of each other, offsetting each by ½-in (1.25 cm) from the edge of the slice underneath. Starting from bottom slice, roll up all 4 slices into a roll. Cut roll in half crosswise to make 2 salami roses. Pierce each with a toothpick and set aside on a plate. Refrigerate until ready to use.
- Evenly spread tomato pesto over cooled baguette slices. Remove toothpick from salami roses and place 1 in centre of each baguette slice. Place about 2 tsp (10 ml) roasted red peppers and 2 tsp (10 ml) Burrata on either side of salami rose to hold its shape. Add 1 to 2 olive slices, 1 roasted garlic clove and some basil leaves to each baguette slice.
- Drizzle with olive oil and sprinkle over salt and pepper to taste before serving.
Drink Pairings
Paprika Prawns with Beurre Blanc
Ingredients
Serves 24 servings
24 prawns, tail on, deveined, washed and dried
1 tbsp (15 ml) paprika, divided
¼ cup (60 ml) vegetable oil, divided
¼ tsp (1 ml) chili flakes (optional)
salt and pepper, to taste
3 tbsp (45 ml) white vinegar, divided
3 tbsp (45 ml) finely chopped shallots
3 tbsp (45 ml) white wine vinegar
¼ cup (60 ml) dry white wine
3 tbsp (45 ml) heavy cream
1 cup (250 ml) butter, cut into 1½ x ¾-in (3.75 x 2 cm) cubes, chilled
1 pinch white pepper (optional)
thyme sprigs, parsley or microgreens, for garnish (optional)
Instructions
- Spread prawns on a baking sheet lined with paper towel. Sprinkle ½ tbsp (7.5 ml) paprika over prawns.
- In a large frying pan, heat 2 tbsp (30 ml) oil over high heat. Evenly spread out 12 prawns (they should not be touching) in pan and fry for about 1 to 2 minutes, until surface is barely translucent. Add half the chili flakes, if using. Sprinkle ¼ tbsp (3.75 ml) paprika over prawns and flip. Fry for 30 seconds to 1 minute. Season with salt and pepper, turn off heat and immediately add 1½ tbsp (22 ml) white vinegar carefully, as it can sputter and steam. Lightly toss prawns in pan and transfer to shallow bowl. Carefully wipe out pan with a clean, damp cloth and repeat.
- To make Beurre Blanc, in a small saucepan over medium heat, bring shallot, white wine vinegar and white wine to a gentle boil and reduce to approximately ⅓ of volume, about 3 to 5 minutes. Add cream and whisk lightly until incorporated. Add 2 cubes chilled butter and whisk until melted. Repeat, whisking 2 cubes at a time, until butter is fully incorporated. Remove from heat and season with white pepper, if using.
- Using a chinois or fine mesh sieve, strain Beurre Blanc to remove shallots, and discard shallots. Keep warm until ready to serve.
- To serve, pour desired amount of warm Beurre Blanc into 24 small serving glasses. Skewer prawns on serving picks. Place a prawn into each glass and garnish with thyme, parsley or microgreens, as desired.
Drink Pairings
Cheesy Spinach Wheel
Ingredients
Serves 8 to 10
4 oz (125 ml) cream cheese, softened
2 tbsp (30 ml) mayonnaise
2 tbsp (30 ml) grated Parmesan
2 tbsp (30 ml) grated Romano cheese
1 garlic clove, crushed
¼ tsp (1 ml) dried basil
¼ tsp (1 ml) hot sauce, such as Tabasco, (optional)
salt and pepper, to taste
¾ cup (175 ml) drained, roughly chopped canned artichoke hearts
1 cup (250 ml) frozen chopped spinach, thawed and well squeezed
14 oz (400 g) puff pastry, thawed if frozen
3 tbsp (45 ml) pesto
1 cup (250 ml) shredded cheese, such as Monterey Jack, cheddar or mozzarella
1 tbsp (15 ml) water, plus extra for brushing
1 egg
Instructions
- In a large bowl, mix together cream cheese, mayonnaise, Parmesan, Romano cheese, garlic, basil, Tabasco (if using) and salt and pepper until well combined. Add artichoke and spinach and mix to incorporate.
- Divide puff pastry in half. Roll half of pastry into a roughly 12.5-in (31.25 cm) circle. Transfer to a large baking sheet lined with parchment paper.
- Spread pesto in centre of pastry circle, leaving a 1-in (2.5 cm) border around edge.
- Spread spinach mixture evenly on top of pesto. Scatter shredded cheese evenly over spinach. Lightly brush edge of pastry with water.
- Roll remaining pastry into a roughly 12.5-in (31.25 cm) circle and place over circle with spinach mixture. Lightly press pastry circles together from centre outwards and pinch to seal edges. Using a fork, poke holes all over pastry surface to allow trapped air to escape while baking. Invert a 12-in (30 cm) plate over centre of chilled pastry and trim off any excess pastry that is hanging over from edges. Shape excess pastry into flowers or leaves for decoration, if desired. Refrigerate pastry and decorations for 30 minutes.
- Preheat oven to 425 F (220 C).
- Invert a small bowl over centre of chilled pastry and lightly press to secure position. Using a sharp knife, carefully cut pastry wheel into four quarters from inverted bowl to edges. Then cut each quarter into 6 even wedges, totalling 24 wedges. Twist each wedge 2 to 3 times. Remove bowl and set aside.
- Lightly whisk together 1 tbsp (15 ml) water and egg to make egg wash. Brush over top of pastry. Discard remaining egg wash. Bake for 15 to 20 minutes, or until pastry is golden brown.
- Remove from oven and let cool for 5 minutes before serving.
Drink Pairings
Oysters Persillade
Ingredients
Serves 4-6
½ cup (125 ml) unsalted butter, room temperature
2 garlic cloves, finely minced
1 tsp (5 ml) finely grated lemon zest
1 cup (250 ml) packed parsley leaves and tender stems, finely minced
1 tsp (5 ml) fleur de sel
¼ tsp (1 ml) finely ground black pepper
1 pinch ground nutmeg
¾ cup (175 ml) plain bread crumbs
24 medium-sized oysters
Instructions
- Arrange oven rack in upper third of oven and turn on broiler.
- In a medium bowl, stir together butter, garlic, lemon zest, parsley, fleur de sel, pepper and nutmeg with a wooden spoon or rubber spatula until it forms a smooth paste.
- Carefully shuck oysters and arrange in an ovenproof dish or rimmed baking sheet. Place 1 tsp (5 ml) butter mixture on top of each oyster and sprinkle generously with bread crumbs.
- Place under broiler and, keeping a close eye on oysters, broil until butter is bubbly and bread crumbs are golden, about 5 minutes. Transfer to a serving platter or plates and serve warm.
Drink Pairings
Mushrooms à la Bordelaise
Ingredients
Serves Serves 4
1 lb (454 g) mixed whole mushrooms
¼ cup (60 ml) unsalted butter
½ tsp (2.5 ml) finely grated lemon zest
2 tsp (10 ml) freshly squeezed lemon juice
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) finely minced shallot
½ tsp (2.5 ml) minced garlic
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) finely chopped fresh parsley leaves or chives
pan-fried or toasted sliced country bread, to serve
Instructions
- To prepare mushrooms, trim or remove stems and wipe clean with a clean, damp tea towel. Cut mushrooms as needed so they are all roughly the same size. Set aside.
- In a large cast iron skillet over medium heat, melt butter, lemon zest and juice. Stir in mushrooms, cover and cook, stirring occasionally, for 5 minutes.
- Remove lid and stir in olive oil. Increase heat to medium-high and cook, stirring often, for 2 minutes. Reduce heat to medium-low and let mushrooms simmer gently, uncovered, stirring occasionally, until softened, about 15 minutes.
- Stir in shallots, garlic, salt and pepper and cook, stirring often, until shallots and garlic have softened, about 5 minutes.
- Remove skillet from heat and adjust seasoning to taste with additional salt and pepper. Sprinkle with parsley or chives and serve warm with bread.