Everything-Bagel Rugelach with Tomato Jam
Ingredients
Serves 12 rugelach
TOMATO JAM
2 lbs (1 kg) cherry tomatoes, halved
½ cup (125 ml) dark brown sugar
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) grated fresh ginger
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) ground cumin
¼ tsp (1 ml) to ½ tsp (2.5 ml) red pepper flakes, to taste
RUGELACH
1 tsp (5 ml) poppy seeds
1 tsp (5 ml) white sesame seeds
½ tsp (2.5 ml) caraway seeds
½ tsp (2.5 ml) coarse sea salt
½ tsp (2.5 ml) dehydrated onion flakes
¼ tsp (1 ml) dehydrated garlic flakes
1 cup (250 ml) all-purpose flour
½ cup (125 ml) cold unsalted butter, cut into large cubes
½ cup (125 ml) cold cream cheese, cut into large cubes
1 pinch kosher salt
1 tbsp (15 ml) fresh bread crumbs
1 large egg
½ tbsp (7 ml) water
Instructions
- To make tomato jam, in a medium, heavy-bottomed saucepan or Dutch oven, combine tomatoes, sugar, vinegar, ginger, salt, cumin and pepper flakes. Stirring constantly with a wooden spoon or heatproof spatula, bring to a boil over medium-high heat. Reduce heat to medium-low and gently simmer, stirring often, until thick and jammy, about 2 hours. To test if jam is done, run a spoon along bottom of pot through jam; it is done if no liquid fills in the path. Transfer to an airtight container. Cool at room temperature before sealing and refrigerating. Jam will keep, refrigerated, for up to 2 weeks.
- To make rugelach, in a small bowl, whisk together poppy seeds, sesame seeds, caraway seeds, sea salt and dehydrated onion and garlic.
- In a food processor fitted with steel blade attachment, pulse together flour, butter, cream cheese and kosher salt until just combined, about 4 or 5 pulses. Then let processor run until a shaggy dough ball forms, about 1 minute. Transfer dough to a lightly floured sheet of plastic wrap. Lightly flour hands and gently form dough into a disc, wrap and refrigerate for 1 hour.
- Place oven rack in middle of oven and preheat to 375 F (190 C). Stack 2 rimmed baking sheets and line top 1 with parchment paper. Set aside.
- On a lightly floured surface, roll dough into an 11-in (28 cm) circle, using a dinner plate and paring knife to trim edges. Using an offset spatula, spread ⅓ cup (75 ml) tomato jam over surface of dough, leaving a ½-in (1.25 cm) border. Sprinkle bread crumbs evenly over filling. Using a sharp knife or pizza cutter, cut disc into 12 equal wedges. Starting from wide end of each long triangle, roll up and press on pointy end to seal. Place seam-side down on prepared baking sheet. Repeat with remaining triangles, working quickly and placing rugelach about 2-in (5 cm) apart. Transfer baking sheet to freezer for at least 20 minutes. At this point, if desired, rugelach can be frozen hard, then transferred to an airtight container for up to 6 months. Defrost in refrigerator overnight before proceeding.
- When ready to bake, in a small bowl, whisk together egg and water. Using a small pastry brush, brush surface of cookies with egg wash. Lightly sprinkle seed mixture evenly over surface of cookies; you will have extra left over to use elsewhere. Bake until browned and flaky, about 25 to 30 minutes. Leaving rugelach on parchment, transfer to a wire rack to cool completely, about 1 hour. Rugelach may be stored in a cool place in an airtight container, layered between sheets of wax paper, for 1 to 2 days, or will keep refrigerated for up to 2 weeks. If storing in refrigerator, warm gently in a 275 F (140 C) oven for a few minutes before serving.
Drink Pairings
Sugar and Spice Candied Nuts
Ingredients
Serves 1 lb (454 g)
⅓ cup (75 ml) dark brown sugar
½ cup (125 ml) granulated sugar
1 tsp (5 ml) salt
½ tsp (2.5 ml) cayenne pepper, or to taste
¼ tsp (1 ml) black pepper
2 tsp (10 ml) ground cinnamon
1 egg white, room temperature
1 tbsp (15 ml) water
1 lb (454 g) any combination raw, unsalted whole pecans, hazelnuts, cashews and/or almonds
Instructions
- Preheat oven to 300 F (150 C). Line a baking sheet with parchment paper. In a small bowl, combine sugars, salt, cayenne, black pepper and cinnamon, ensuring there are no lumps. In a medium bowl, using a whisk, beat egg white and water until frothy but not stiff. Add nuts and stir to coat evenly. Add sugar/spice mixture and toss well until nuts are evenly coated.
- Spread nuts in an even single layer onto lined baking sheet. Bake for 30 minutes, stirring occasionally. Remove from oven and using 2 forks, break up any clumps. Return to oven and continue baking for 8 to 10 more minutes, or until fragrant and golden brown. Allow to cool completely before packing into decorative jars for gifting.
Drink Pairings
Fig, Port and Rosemary Jam
Ingredients
Serves about 3 cups (enough to fill six ½ cup (125 ml) jars)
¾ cup (175 ml) granulated sugar
1 cup (250 ml) + ¼ cup (60 ml) water, divided, plus extra as needed
¾ cup (175 ml) + ¼ cup (60 ml) port, divided, plus extra as needed
1 lb (454 g) dried Mission figs, stemmed and halved
¼ cup (60 ml) freshly squeezed lemon juice
1 tbsp (15 ml) + 1 tsp (5 ml) finely chopped fresh rosemary leaves, plus 6 sprigs for garnish (optional)
1 pinch salt
Instructions
- In a heavy-bottomed saucepan, combine sugar, 1 cup (250 ml) water, ¾ cup (175 ml) port, figs, lemon juice, rosemary and salt. Bring just to a boil, lower heat and simmer for about 15 minutes, stirring occasionally, until figs have softened considerably. Allow to cool for 10 minutes.
- Using an immersion blender, pulse mixture until smooth, adding a little more water or port to loosen it if necessary. To finish, fold in remaining ¼ cup (60 ml) water and ¼ cup (60 ml) port. Jam should be thick but spreadable.
- Divide jam between six ½-cup (125 ml/4 oz) jars and seal with lids. Store in refrigerator for up to 3 weeks. This jam is excellent with cheese. To gift, wrap string around the jar and attach a rosemary sprig, if desired.
Drink Pairings
CACIO E PEPE SHORTBREAD
Ingredients
Serves approximately 36 shortbread
1 cup (250 ml) salted butter, softened
1 tbsp (15 ml) + 1 tsp (5 ml) coarsely ground black pepper, toasted until fragrant in a dry pan, divided
¼ cup (60 ml) + 1 tbsp (15 ml) icing sugar, sifted
¾ tsp (4 ml) salt
1½ cups (375 ml) flour
½ cup (125 ml) semolina flour
1 cup (250 ml) + ¼ cup (60 ml) packed finely grated Grana Padano cheese, divided
1 tbsp (15 ml) olive oil
Instructions
- In bowl of a stand mixer fitted with paddle attachment, combine butter, 1 tbsp (15 ml) pepper, icing sugar and salt. Beat until smooth and fluffy, about 2 minutes. Scrape down sides of bowl and continue beating for another 2 to 3 minutes. Mixture should be thick and creamy. Add flour and semolina and mix just to incorporate; do not over beat. Add 1 cup (250 ml) grated Grana Padano and mix to combine.
- Transfer dough to a clean surface and divide into 3 equal rounds. Roll each round into about 7-in (18 cm) long logs. Refrigerate until firm, about 2 hours. At this point, logs can be wrapped and kept in refrigerator, up to 1 week, or frozen until ready to bake, up to 1 month. If freezing, allow to thaw overnight in refrigerator before baking.
- When ready to bake, preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper. In a shallow dish, combine remaining ¼ cup (60 ml) Grana Padano and 1 tsp (5 ml) pepper. Brush logs with olive oil and roll them in cheese-pepper mixture to coat edges. Slice logs into ¾-in (2 cm) rounds and place on lined baking sheets. Bake for 18 to 20 minutes, or until edges begin to brown and shortbread is just firm to the touch. Transfer to a cooling rack. To gift, pack shortbread into clear cellophane bags and tie with a decorative ribbon.
Drink Pairings
PROSCIUTTO, EGG AND MUSHROOM PUFF PASTRY PARCELS
Ingredients
Serves 6
1 tbsp (15 ml) flour
1 sheet puff pastry
6 eggs, scrambled to your liking
6 slices prosciutto, cut into bite-sized squares
1 cup (250 ml) sliced, cooked mushrooms
1 cup (250 ml) shredded Fontina cheese
cracked pepper, to taste
1 egg yolk
2 tbsp (30 ml) milk
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out puff pastry into a 10 x 15-in (25 x 38 cm) rectangle; feel free to trim sides if they are not straight. Cut into six 5 x 5-in (12 x 12 cm) squares. On each square, place a heaping spoonful of scrambled egg, arranged in a line, from the bottom left corner to top right corner. Top each with prosciutto and mushrooms and sprinkle over evenly with cheese and pepper. Lift top left and bottom right corners of each puff pastry square and wrap around filling to overlap slightly, like a hug.
- In a small bowl, whisk together egg yolk and milk. Using a pastry brush, brush the top of each parcel with egg wash. Bake until golden brown, about 10 to 12 minutes.
Drink Pairings
FOCACCIA SERVED WITH MARSALA AND GRAPE AGRODOLCE WITH MASCARPONE
Ingredients
Serves
1 tsp (5 ml) instant yeast
1¼ cups (310 ml) + 1 tbsp (15 ml) water, divided
3 cups (750 ml) bread flour
3 tsp (15 ml) salt, divided
5 tbsp (75 ml) olive oil, divided
1 tbsp (15 ml) fresh rosemary leaves
¼ cup (60 ml) halved red grapes
1 cup (250 ml) mascarpone cheese
MARSALA GRAPE AGRODOLCE:
1 tbsp (15 ml) olive oil
1 medium shallot, finely diced
2 tsp (10 ml) salt
2 cups (500 ml) red grapes
½ cup (125 ml) honey
½ cup (125 ml) white wine vinegar
¼ cup (60 ml) Marsala
1 sprig fresh thyme
1 tsp (5 ml) fennel seeds
Instructions
- In a large bowl, dissolve yeast in 1¼ cups (310 ml) water. Add flour, 1 tsp (5 ml) salt and 1 tbsp (15 ml) olive oil. Stir to combine until no dry flour remains. It will be very sticky and wet. Cover bowl with a damp tea towel and allow to rest at room temperature for 30 minutes.
- With wet hands, grab 1 side of dough and fold it into middle of dough; repeat on remaining 3 sides. Cover and allow dough to rest for 30 minutes. Repeat folding of dough twice more. Then cover with plastic wrap and refrigerate overnight.
- The next day, grease a 10-in (25 cm) round cast iron pan with 2 tbsp (30 ml) olive oil. Pour dough into pan, cover with a damp tea towel or plastic wrap and allow to rest for 30 minutes. Gently stretch dough to fill pan. Cover and allow to rest for another 30 minutes. Meanwhile, preheat oven to 425 F (220 C).
- Arrange rosemary on top of dough, then gently press grapes into dough. Mix remaining 2 tsp (10 ml) salt with remaining 2 tbsp (30 ml) olive oil and remaining 1 tbsp (15 ml) water. Sprinkle mixture over dough, then press fingers into dough, all the way to bottom of pan. Repeat to poke holes all over dough. This will form the dimples of the focaccia. Bake for 25 to 30 minutes, or until golden brown. Remove from pan and cool completely on wire rack before serving. Place mascarpone in a shallow bowl. Spread around with back of a spoon and top with ¼ cup (60 ml) of Marsala Grape Agrodolce.
- MARSALA GRAPE AGRODOLCE: In a small saucepan, heat oil over medium heat, add shallot and salt and cook until shallot is translucent, about 5 minutes. Add remaining ingredients and cook until liquid reaches consistency of thin maple syrup, about 25 to 35 minutes, depending on stove. Watch closely near end to ensure it does not burn. Allow to cool, remove thyme sprig and transfer to glass jar. Can be stored in refrigerator for up to 1 month. Makes 1 cup (250 ml)
Drink Pairings
MEDITERRANEAN TURKEY BURGER
Ingredients
Serves 4
2 tbsp (30 ml) sunflower oil, divided
½ yellow onion, diced
3 garlic cloves, minced, divided
1 lb (500 g) ground turkey
½ cup (125 ml) crumbled feta cheese
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) paprika
salt and pepper, to taste
1 cup (250 ml) plain Greek yogurt
1 lemon, juice and zest
¼ cup (60 ml) grated cucumber
¼ cup (60 ml) chopped mint leaves
8 large leaves iceberg or curly lettuce
1 tomato, sliced
½ red onion, sliced
4 pickles, sliced
Instructions
- In a skillet over medium heat, heat 1 tbsp (15 ml) oil. Sauté onion and 2 minced garlic cloves until translucent, about 5 to 8 minutes. Set aside and allow to cool.
- In a large bowl, combine ground turkey, feta, mustard and paprika. Add in onion mixture and season with salt and pepper. Mix until well incorporated, then divide into 4 equal portions and gently form into patties about 4-in (10 cm) in diameter.
- To make tzatziki, in a small mixing bowl, combine yogurt, remaining minced garlic clove, lemon zest and half the lemon juice, cucumber and mint. Season to taste with salt and pepper, and add more lemon juice, if desired. Will keep for up to 1 week in refrigerator.
- Preheat a cast iron pan or barbecue to medium-high (if using cast iron, add remaining 1 tbsp (15 ml) oil; if using barbecue, grease grill). Grill for 6 to 8 minutes per side, or until internal temperature reaches 165 F (74 C).
- To serve, on a large platter, set out tzatziki, burgers, lettuce and burger toppings. Assemble burgers with desired toppings, using lettuce as a “bun”.
Drink Pairings
GRILLED COCONUT CURRY PRAWNS
Ingredients
Serves 6
1¼ cups (310 ml) unsweetened coconut milk
¼ cup (60 ml) Thai red curry paste
½ tsp (2.5 ml) sea salt
½ tsp (2.5 ml) black pepper
½ tsp (2.5 ml) chili flakes
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cumin
1 tsp (5 ml) finely grated lime zest
1/3 cup (75 ml) fresh lime juice
2 lbs (1 kg) jumbo prawns, shell on (about 18 to 20)
salt and pepper, to taste
¼ cup (60 ml) coarsely chopped fresh cilantro, leaves and stems chili flakes and lime wedges, to serve
Instructions
- In a large bowl, combine coconut milk, curry paste, salt, pepper, chili flakes, coriander, cumin, lime zest and juice. Add prawns and turn to coat. Cover and refrigerate for 1 hour.
- Grease grill and preheat to medium. Remove prawns from marinade and place directly on grill. Cook, turning once or twice, until prawns are cooked through, about 5 to 7 minutes.
- Transfer to a serving plate, season with salt and pepper, sprinkle with cilantro, chili flakes and a generous squeeze of lime juice, and serve with extra lime wedges on the side.
Drink Pairings
Japanese Chicken Yakitori
Ingredients
Serves 4
12 metal or wood skewers (if using wood, soak for at least 2 hours)
1 lb (500 g) boneless, skinless chicken thighs, cut into 2-in (5 cm) chunks
2 tbsp (30 ml) vegetable oil
1 bunch asparagus, cut into 2-in (5 cm) pieces
½ cup (125 ml) thinly shaved red cabbage
TARE SAUCE:
½ cup (125 ml) soy sauce
½ cup (125 ml) mirin
¼ cup (60 ml) sake
¼ cup (60 ml) sugar
1 tbsp (15 ml) rice vinegar
2 thin slices fresh ginger
2 green onions, cut into 3 pieces each
Instructions
- Preheat grill to medium-high.
- Toss chicken in oil to coat. Skewer chicken and asparagus, alternating 1 piece chicken with 3 horizontal pieces asparagus.
- Grill skewers over medium-high heat, brushing with Tare Sauce while cooking, until chicken is cooked through and reaches an internal temperature of 165 F (74 C). Serve on bed of shaved cabbage with small bowl of Tare Sauce on side for dipping.
- For the tare sauce, combine all ingredients in a small pot and bring to a boil over high heat. Turn heat down to low and simmer until consistency of maple syrup. Remove and discard ginger and green onion.
Drink Pairings
Hawaiian Teriyaki Pork Skewers
Ingredients
Serves 4
1 lb (500 g) pork shoulder, cut into 2-in (5 cm) chunks
1 tbsp (15 ml) minced ginger
2 tsp (10 ml) ketchup
¼ cup (60 ml) soy sauce
1 tsp (5 ml) sesame oil
2 tbsp (30 ml) vegetable oil
1 pinch black pepper
¼ cup (60 ml) pineapple juice
1 pineapple, peeled, cored and cut into 2-in (5 cm) chunks
12 metal skewers
1 pinch chopped parsley, for garnish (optional)
2 heads butter lettuce
Instructions
- In a large bowl, mix together pork, ginger, ketchup, soy sauce, oils and pepper. Marinate in refrigerator for at least 2 hours but preferably overnight.
- Preheat grill to medium.
- Remove pork from marinade and set aside. Transfer marinade to a small pot, add pineapple juice and bring to a boil over medium-high heat. Turn heat down to low and simmer for 5 minutes.
- Skewer pork and pineapple, alternating pieces of each. Grill over medium heat, brushing with cooked marinade throughout. Grill until pork is cooked through and reaches an internal temperature of 150 F (66 C).
- Transfer skewers to a serving platter and sprinkle with parsley, if using. Serve with lettuce leaves to make wraps.