PORK AND PRAWN DUMPLINGS
Ingredients
Serves 3 to 4 dozens
¾ lb (340 g) medium raw prawns, peeled and deveined
½ lb (250 g) ground pork
⅓ cup (75 ml) finely chopped green onion
2 tsp (10 ml) ginger, peeled, finely grated
3 to 4 dried Chinese mushrooms, rehydrated in warm water until
soft, drained, stems removed and finely chopped
¼ cup (60 ml) water chestnuts, finely chopped
1 tbsp (15 ml) Chinese rice cooking wine
1 large egg, lightly beaten
1 tsp (5 ml) salt
½ tsp (2.5 ml) ground white pepper
2 tsp (10 ml) light soy sauce
2 tsp (10 ml) sesame oil
2 tsp (10 ml) sugar
1 tbsp (15 ml) cornstarch
1 package fresh round dumpling or gyoza wrappers
9 to 12 tbsp (135 to 180 ml) peanut or canola oil, divided
1 to 1½ cups (250 to 375 ml) water, divided
Ginger-Vinegar Dipping Sauce, to serve, recipe follows
GINGER-VINEGAR DIPPING SAUCE:
½ cup (125 ml) Chinese black vinegar
or substitute balsamic vinegar
¼ cup (60 ml) peeled and finely julienned ginger
1 tsp (5 ml) garlic-chili sauce (optional)
Instructions
- To make filling, in a bowl, add all ingredients up to dumpling wrappers and mix with a wooden spoon until well combined. Cover and refrigerate for at least 6 hours or up to overnight.
- To assemble, remove 1 wrapper and keep remaining wrappers covered with a light damp cloth to keep from drying. Place 1 round wrapper in palm of hand, place 1 tbsp (15 ml) of filling in centre, and fold round into a half moon. Using thumb and forefinger of other hand, pleat the seam closed, making 5 to 7 pleats. Repeat to form more dumplings. Place on parchment-lined baking sheet in rows close together but without touching each other. While making dumplings, cover finished ones with plastic wrap to prevent from drying out. Can be cooked immediately or frozen in a single layer. If freezing, transfer to resealable plastic bag and keep frozen until ready to use.
- In a heavy-bottomed non-stick skillet over high heat, heat 3 tbsp (45 ml) of oil. When wisp of white smoke appears, turn off heat and place 12 to 18 of the dumplings in pan. Turn heat to medium and allow dumplings to cook for 3 minutes. Pour ½ cup (125 ml) of water into pan and allow dumplings to cook for 7 to 10 minutes, or until water evaporates. Cover with lid and reduce heat to low and allow dumplings to cook for about 2 minutes, or until golden brown on bottom and skins are translucent on top. To ensure dumplings cook evenly, move pan back and forth over burner to prevent sticking. Remove from heat and repeat with remaining batch. Serve immediately with Ginger-Vinegar Dipping Sauce.
- If using frozen, thaw and allow to come to room temperature, then cook as above.
- TO MAKE GINGER-VINEGAR DIPPING SAUCE: In a bowl, combine ingredients and allow to stand for 30 minutes before using.
Drink Pairings
SPICY SHRIMP POPPERS
Ingredients
Serves 8
¼ cup (60 ml) olive oil
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) Italian seasoning
16 large shrimp, peeled and deveined
16 jalapeño peppers
8 slices bacon, halved lengthwise
2½ cups (625 ml) freshly grated cheddar
1 tbsp (15 ml) cornstarch
1½ tsp (7.5 ml) unsalted butter
1 garlic clove, minced
1 large shallot, finely chopped
1 x 12 oz (354 ml) can evaporated milk
2 chipotle chilies in adobo sauce, finely chopped
¼ cup (60 ml) chopped cilantro
2 tbsp (30 ml) whole milk, plus extra
salt, to taste
Instructions
- In a medium bowl, whisk together oil, vinegar and Italian seasoning. Add shrimp and toss to coat. Set aside for at least 1 hour or refrigerate overnight.
- Cut a slit in each jalapeño lengthwise from stem to tip. Place on a plate, cover with a damp paper towel and microwave until slightly softened but still holding shape, about 10 to 20 seconds. Without tearing jalapeño, remove as many seeds and membrane as possible. Carefully stuff 1 marinated shrimp in each pepper. Wrap each pepper with a piece of bacon and secure with a toothpick. Preheat broiler and place on a foil-lined baking tray.
- In a bowl, add cheese and cornstarch and toss to coat.
- In a medium saucepan over medium heat, melt butter. Add garlic and shallots and cook, stirring often, until shallots are translucent, about 4 minutes. Stir in evaporated milk and cornstarch-coated cheese before adding chilies. Stir until cheese melts and sauce is creamy and smooth. Stir in cilantro and milk before seasoning to taste. If sauce is too thick, adjust with more milk.
- Broil bacon-wrapped jalapeños about 5-in (12 cm) from broiler until bacon is cooked and peppers have softened, about 4 minutes on each side. Serve warm alongside prepared dipping sauce.
Drink Pairings
KOREAN NACHOS
Ingredients
Serves 8
1¼ lbs (625 g) sirloin steak, thinly sliced
1 Bosc pear, peeled, cored and coarsely grated
1 small yellow onion, finely diced
4 garlic cloves, minced
1 tbsp (15 ml) minced ginger
½ cup (125 ml) low-sodium soy sauce
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) unseasoned rice vinegar
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) gouchujang hot pepper paste
vegetable oil, for frying
½ lb (250 g) packaged square wonton wrappers, cut in half diagonally
1½ cups (375 ml) kimchi, squeezed of excess liquid
2 cups (500 ml) freshly grated cheddar
1 cup (250 ml) sour cream
¼ tsp (1 ml) finely grated lime zest
3 tbsp (45 ml) lime juice
1 cup (250 ml) shredded red cabbage
2 green onions, trimmed and thinly sliced
1 or 2 serrano peppers, thinly sliced
fresh cilantro, for garnish
Instructions
- In a large sealable plastic bag, add first 10 ingredients. Seal and shake well to combine. Refrigerate at least 1 hour or up to overnight.
- When ready to assemble, preheat oven to 375 F (190 C).
- In a deep pot over medium heat, warm about 2-in (5 cm) of oil. Make sure it registers 350 F (180 C) on a deep fat-frying thermometer. Working with a few pieces of wonton at a time, fry until crispy and golden brown, about 30 seconds to 1 minute. With a slotted spoon, transfer to a paper towel-lined baking tray to drain and, while warm, sprinkle with a little salt to season chips. Continue frying until all wontons are cooked.
- In a large cast iron skillet over medium-high heat, heat a drizzle of oil. Drain marinated beef and cook, stirring occasionally, until well browned, about 4 minutes. Cook beef in batches, if necessary, to prevent crowding as beef will not caramelize properly. Transfer to a cutting board and roughly chop. Place beef on a plate and set aside.
- In wiped out skillet or a small baking tray, assemble nachos in layers in the following order; wonton chips, beef, kimchi and cheese. Repeat layering until all ingredients are used up. Bake until cheese has melted and nachos are warmed through, about 5 minutes.
- In a small bowl, whisk together sour cream, lime zest and lime juice. Garnish baked nachos with red cabbage, drizzle of lime cream, green onions, serrano peppers and torn cilantro leaves. Serve immediately with any extra lime cream and kimchi on side.
Drink Pairings
THREE CHEESE AND SPINACH DIP
Ingredients
Serves 8
1 lb (500 g) premade pizza dough
1 egg, whisked
1 tsp (5 ml) sesame seeds
½ tsp (2.5 ml) Italian seasoning
¼ cup (60 ml) grated Parmesan
1 cup (250 ml) freshly grated Mozzarella
¾ cup (175 ml) Ricotta
5 oz (150 g) thawed chopped frozen spinach
2 tbsp (30 ml) mayonnaise
1 tsp (5 ml) garlic powder
¼ tsp (1 ml) kosher salt
1 pinch red pepper chili flakes, plus extra, to taste
Instructions
- Preheat oven to 350 F (180 C).
- Divide pizza dough into 13 equal pieces (about 1¼ oz (35 g) each) before rolling each into a ball and arranging in a ring around edge of an oil-brushed 8-in (20 cm) cast iron skillet. Brush dough balls with beaten egg and sprinkle with sesame seeds and Italian seasoning.
- In a large bowl, stir together cheeses, spinach, mayonnaise, garlic powder, salt and chili flakes until well combined. Spoon dip into centre of skillet and sprinkle with extra red pepper chili flakes, if desired. Bake until dip is bubbly and bread is golden, 25 to 30 minutes. Serve hot.
Drink Pairings
GENERAL TAO CAULIFLOWER BITES
Ingredients
Serves 8
1 tbsp (15 ml) sesame oil
2 garlic cloves, minced
1 tbsp (15 ml) finely grated ginger
1 tbsp (15 ml) Sambal Oelek chili paste
¼ cup (60 ml) granulated sugar
⅓ cup (75 ml) unseasoned rice vinegar
½ cup (125 ml) low-sodium soy sauce
½ cup (125 ml) vegetable stock
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) water
⅔ cups + 2 tbsp (150 ml + 30 ml) cornstarch, divided
1 cup (250 ml) all-purpose flour
1½ tsp (7.5 ml) baking powder
2 tsp (10 ml) salt
4 large eggs, lightly whisked
¾ cup (175 ml) IPA beer, plus extra if needed
1 very large head cauliflower, trimmed and cut into small florets
vegetable oil, for frying
1 tbsp (15 ml) toasted sesame seeds, for garnish
1 green onion, sliced, for garnish
Instructions
- In a small saucepan over mediumlow heat, heat sesame oil. Add garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Whisk in Sambal, sugar, vinegar, soy sauce, stock and tomato paste. In a small bowl, stir together water and 2 tbsp (30 ml) cornstarch. Whisk into sauce and bring to a simmer. Stir occasionally until thickened, about 8 minutes.
- In a large bowl, whisk together remaining ⅔ cups (150 ml) cornstarch, flour, baking powder and salt. Whisk in eggs and beer to form a batter. If batter is very thick, adjust consistency with more beer. Batter should coat cauliflower but not be pasty.
- Pour enough oil into a heavybottomed skillet or cast iron pan so it will cover cauliflower about half way. Heat over medium heat. Drop a small bit of batter in oil to test, if it rises to top and bubbles, oil is ready. In batches, dip cauliflower florets into batter and let excess drip off before gently setting in hot oil. Fry, turning several times, until golden brown and crunchy, about 4 to 6 minutes total. Remove and set on a wire cooling rack with paper towels underneath. Repeat with remaining cauliflower.
- In a large bowl, toss fried cauliflower bites with prepared sauce, to taste. Transfer to a serving platter and garnish with sesame seeds and green onion. Any extra sauce can be served alongside for dipping, if desired.
Drink Pairings
POUTINE BAKED POTATOES
Ingredients
Serves 6
6 medium russet potatoes, washed and dried well
9 tbsp (135 ml) butter, divided
3 tbsp (45 ml) all-purpose flour
2¼ cups (560 ml) low-sodium beef stock, kept hot
1½ tsp (7.5 ml) finely chopped thyme
salt and pepper, to taste
3 tbsp (45 ml) butter, at room temperature
coarse salt, to taste
12 oz (340 g) cheese curds
1 cup (250 ml) chopped Ukrainian sausage or Chorizo, cut into ½-in (1.25 cm) dice
2 to 3 chopped green onions, for garnish
Instructions
- Preheat oven to 350 F (180 C). Pierce potatoes all over with a fork, rub with 3 tbsp (45 ml) butter and sprinkle with salt, to taste. Place potatoes in a shallow baking dish and bake 30 to 45 minutes, or until they yield when gently pressed. Set aside.
- To make poutine gravy, in a small saucepan over medium heat, melt 3 tbsp (45 ml) butter and stir in flour with a wooden spoon, until a rich golden colour, about 7 to 10 minutes. Slowly pour in hot stock in a thin stream, whisking constantly, until well emulsified. Stir in thyme and bring to a simmer, season to taste and keep warm.
- To assemble, cut an oval opening in tops of each potato. Scoop out most of potato into a bowl, mash with remaining butter and season lightly. Spoon mashed potato back into skins and place into baking dish. Top with cheese curds and chopped sausage. Return potatoes to oven to melt cheese, about 10 minutes. Garnish with green onion and serve immediately with gravy.
Drink Pairings
SWEET POTATO AND SCALLOP SPOONS
Ingredients
Serves 8
3 tbsp (45 ml) grapeseed oil, divided
2 tbsp (30 ml) unsalted butter, divided
2 large yellow onions, peeled, thinly sliced
salt and pepper, to taste
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) granulated sugar
2 small sweet potatoes, washed and scrubbed
2 tbsp (30 ml) half and half cream
2 or 3 thin slices prosciutto
¼ cup (60 ml) Italian parsley leaves, divided
16 scallops, patted dry with a paper towel
½ lime, juice only
Instructions
- Preheat oven to 350 F (180 C).
- In a small saucepan over medium heat, heat 1 tbsp (15 ml) oil and 1 tbsp (15 ml) butter. Add onions, salt and pepper and cook, stirring often, until reduced in volume and starting to brown, about 20 to 30 minutes. Increase heat to medium-high and stir in vinegar and granulated sugar. Cook, stirring often, until onions are a deep golden brown, about another 15 minutes. Remove from heat and set aside.
- Pierce sweet potatoes all over with a fork. Place on a microwave-safe plate alongside a small bowl full of water. Microwave on high for 5 to 7 minutes. Remove and split open, slicing down middle. Centre of sweet potato will still be a bit hard. Place back on plate and microwave until completely soft, another 5 to 7 minutes. Scoop softened flesh and place in a blender along with half and half and salt and pepper, to taste. Blend, adding more half and half if needed, to create a smooth purée, before transferring to a bowl and setting aside.
- Place prosciutto on a parchment-lined baking tray, without overlapping. Bake for 15 minutes, before turning off oven and letting tray sit in oven for another 10 minutes. Remove from oven and let prosciutto cool on tray before breaking into shards. Set aside.
- In a small frying pan heat remaining 2 tbsp (30 ml) oil over medium heat until hot but not smoking. Add half parsley leaves, quickly cover with lid for 5 seconds before removing and cooking, stirring frequently, until crispy, about 30 seconds. Take care as oil will splatter and hiss as soon as parsley hits hot pan. Transfer to a plate covered with a paper towel and season. Repeat with remaining parsley. Set aside.
- Without cleaning frying pan, place back over medium-high heat. Season scallops with salt. Once oil in pan is almost smoking, add scallops making sure not to crowd them. Cook scallops in batches if necessary. Allow to sear, undisturbed, for about 2 minutes or until browned. Flip, add remaining 1 tbsp (15 ml) butter and lime juice. Continue cooking, basting with buttery juices, until cooked through, about 2 minutes.
- To assemble, place a dollop of warm sweet potato purée in an appetizer spoon. Top with a scallop, some caramelized onions, a piece of prosciutto and some fried parsley. Serve while scallops are still warm.
Drink Pairings
CHEDDAR OLIVES
Ingredients
Serves 8
24 large pimento-stuffed green olives
1½ cups (375 ml) grated sharp cheddar
1 cup (250 ml) all-purpose flour
¼ cup (60 ml) unsalted butter, at room temperature
¼ tsp (1 ml) smoked paprika
¼ tsp (1 ml) pepper
¼ cup (60 ml) water, plus extra if needed
Instructions
- Preheat oven to 400 F (200 C). Line a baking tray with parchment paper and set aside.
- Place olives in a colander, rinse well under cold water and pat completely dry on a clean dish towel. Set aside.
- In a medium bowl, stir together cheese, flour, butter, paprika and pepper. Add water and kneed ingredients together until a dough forms. If dough is crumbly and will not hold together add more water 1 tsp (5 ml) at a time.
- Pinch off a generous 1 tsp (5 ml) of dough and press into a thin disk between your fingers. Place an olive in middle and wrap dough around it, roll between palms until dough is smooth and sealed around olive. Repeat until all olives are wrapped in cheddar dough. Place olives on prepared tray and bake until golden brown, about 12 to 15 minutes. Serve warm.
Drink Pairings
LAMB MEATBALL SLIDERS
Ingredients
Serves 10 sliders
1 lb (500 ml) ground lamb
2 tbsp (30 ml) chopped fresh mint
2 tbsp (30 ml) grated yellow onion
3 garlic cloves, minced
1 tsp (5 ml) dried oregano
1 tsp (5 ml) salt, plus extra for seasoning
½ tsp (2.5 ml) pepper
1 large egg
¾ cup (175 ml) thick Greek yogurt
1 tbsp (15 ml) red wine vinegar
1 pinch red pepper chili flakes
¼ cup (60 ml) fresh parsley, chopped
1 tbsp (15 ml) fresh oregano, chopped
1 green onion, trimmed, finely sliced
3 tbsp (45 ml) pomegranate seeds
2 tbsp (30 ml) olive oil
20 small pita rounds or slider buns
½ English cucumber, thinly sliced
1 cup (250 ml) baby arugula
Instructions
- In a large bowl, mix together lamb, mint, onion, garlic, oregano, salt, pepper and egg until well combined. Form ¼ cup (60 ml) portions of mixture into meatballs. Transfer to a plate and set aside.
- In a medium bowl, whisk together yogurt, vinegar, red pepper chili flakes, parsley, oregano and green onion until well combined. Season to taste, fold in pomegranate seeds and refrigerate until ready to use.
- In a large frying pan over medium-high heat, warm oil. Add meatballs and cook, turning often until browned all over, about 8 minutes total. Reduce heat to mediumlow and cook meatballs, again turning often, until desired doneness. About another 3 minutes for medium-well done.
- To assemble sliders, dollop a bit of yogurt sauce on 1 pita round. Top with a couple slices of cucumber and a meatball. Dollop more sauce on another pita and press a few arugula leaves into sauce. Place sauce-side down on top of meatball. Secure slider with a toothpick if needed. Assemble remaining sliders and serve.
Drink Pairings
SQUASH, FETA AND GRAPE TARTS
Ingredients
Serves 8
¾ cup (175 ml) red wine vinegar
6 tbsp (90 ml) granulated sugar
¼ tsp (1 ml) kosher salt, plus extra, to taste
½ tsp (2.5 ml) yellow mustard seeds
1 cup (250 ml) seedless red grapes, cut in half
2 cups (500 ml) small diced butternut squash
3 tbsp (45 ml) olive oil, divided, plus extra for brushing
salt and pepper, to taste
1 yellow onion, finely chopped
8 oz (250 g) fresh spinach
1 tbsp (15 ml) chopped dill
4 oz (125 g) crumbled feta cheese
6 sheets phyllo pastry
2 tbsp (30 ml) toasted pine nuts, for garnish
Instructions
- In a small saucepan over medium-high heat, bring red wine vinegar, sugar, salt and mustard seeds to a simmer. Stir until sugar has dissolved. Remove from heat and let cool 10 minutes. Place grapes in a small airtight container. Pour vinegar mixture over grapes, seal jar and refrigerate at least an hour or overnight.
- Preheat oven to 350 F (180 C). Lightly grease 16 mini-muffin cups with oil.
- Toss diced butternut squash with 1 tbsp (15 ml) oil and salt and pepper, to taste. Place in a single layer on a baking tray and bake for 15 minutes, stirring once.
- In a large frying pan over medium heat, heat remaining 2 tbsp (30ml) oil. Add onion and sauté until translucent, about 6 minutes. Stir in spinach and cook until wilted and no water released from spinach left in pan. Stir in dill, season with salt and pepper. Remove from heat, fold in crumbled feta and baked squash. Set aside.
- On a clean work surface, unroll phyllo pastry and stack layers on top of each other. Using a sharp knife or pizza cutter, cut into 3 x 3-in (8 x 8 cm) squares. Working with 1 set of pastry squares at a time, separate into individual layers. Brush 1 piece with oil before placing another phyllo square on top at an angle. Repeat process until there are 6 squares on top of each other at a different angle to create a star shape. Gently press oiled pastry into muffin cup and repeat with remaining phyllo pastry squares. Divide squash filling among phyllo cups and fold extra pastry over filling, roughly crimping edges so filling is still exposed. Brush edges with extra oil.
- Bake until filling is warm and phyllo is golden brown, about 20 to 25 minutes. Transfer warm tarts to a cooling rack to cool slightly before garnishing with drained pickled grapes and pine nuts. Transfer to a serving platter and serve warm.