CARAMELIZED ONION, MUSHROOM AND BRIE FLATBREAD
Ingredients
Serves 4 to 6 (makes 1 flatbread)
DOUGH: (can use store bought dough)
¾ cups (175 ml) warm water
1 tsp (5 ml) sugar
1 package (2¼ tsp) dry yeast
2 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) salt
2 cups (500 ml) all-purpose flour
TOPPINGS:
1 large onion, sliced
2 tbsp (30 ml) extra-virgin olive oil, divided
½ tsp (2 ml) salt, divided
½ cup (125 ml) mixed wild and cultivated mushrooms, sliced
1 garlic clove, minced
salt and freshly ground pepper, to taste
3 oz (90 g) brie cheese, sliced
1 tsp (5 ml) chives, finely sliced, for garni
Instructions
- To make DOUGH: In bowl of a standard mixer, mix water, sugar and yeast, and let sit for 5 minutes. Add oil, salt and flour and mix with dough hook attachment on low speed until combined. Continue mixing for another 10 minutes, or until dough is smooth and elastic and pulls away from sides of bowl.
- Grease a separate bowl with vegetable oil, place dough into bowl and coat it with oil. Cover with plastic wrap or a towel and let it rise overnight in fridge. Dough can be made up to 2 days in advance.
- To make TOPPINGS: In a frying pan, cook onions over low heat with half the oil and half the salt. Cook, stirring occasionally, until deeply caramelized, about 30 to 45 minutes. If pan starts to brown too much (looks as if it will burn soon), add about 1 tsp (5 ml) water. Set aside and clean pan.
- In a frying pan, sauté mushrooms and garlic over medium-high heat with remaining oil and salt until cooked through, about 5 minutes.
- Preheat oven to 375 F (190 C) and line baking sheet with parchment paper.
- On a lightly floured surface, stretch and press prepared dough into an oblong shape with your hands (do not use a rolling pin) until it is about ½-in (1.25 cm) thick. Transfer to prepared baking sheet. Top dough with caramelized onions and mushrooms. Season to taste with salt and pepper.
- Bake for about 15 minutes, or until crust is golden brown and cooked all the way through. Remove from oven and immediately top with sliced brie. The heat of the flatbread will melt brie. Garnish with chives.
Drink Pairings
MINI TWICE-BAKED POTATOES
Ingredients
Serves about 12 mini potatoes
12 baby potatoes or new potatoes
2 bacon strips, finely diced
¼ cup (60 ml) sour cream, divided
¼ cup (60 ml) aged cheddar cheese, grated, divided
2 tbsp (30 ml) finely sliced chives, divided
1 tsp (5 ml) finely diced shallots
salt and freshly ground pepper, to taste
2 tbsp (30 ml) butter, melted
Instructions
- In a large pot, cover potatoes in cold water. Add enough salt so it is as salty as sea water. Bring to a boil and simmer just until potatoes are tender, about 20 minutes. Drain and set aside until cool enough to handle.
- Preheat oven to 375 F (190 C).
- In a frying pan, cook bacon over medium heat until all fat is rendered. Drain bacon, reserving 1 tsp (5 ml) of fat, and lay bacon on a paper towel.
- Make a small slice off two opposite sides of each potato (allows potatoes to sit flat), then cut potatoes in half. Using a melon baller, scoop out potato to create a little cup, leaving about ¼-in (0.5 cm) of flesh.
- Transfer potato flesh to a mixing bowl and roughly mash. Add half the bacon, ¾ of the sour cream, ¾ of the cheese, half the chives, the reserved bacon fat and shallots. Mix until combined. Add salt and pepper to taste.
- Lay potato skins on a baking sheet and brush with melted butter. Season to taste with salt and pepper. Bake in oven until golden brown and crisp, about 20 minutes.
- Fill potato skins with mashed potato filling and top with remaining cheese. Bake again until filling is hot and cheese has melted, about 10 minutes. Let potato skins cool slightly (about 2 minutes), then garnish with remaining sour cream, bacon and chives.
Drink Pairings
SOFT PRETZEL BITES WITH BEER CHEESE DIP
Ingredients
Serves 5 dozen pretzel bites
PRETZELS:
1½ cups (375 ml) warm water
2 tbsp (30 ml) sugar
1 package (2¼ tsp) dry yeast
⅓ cup (75 ml) butter, me
2½ tsp (12 ml) salt
4½ cups (1 L + 125 ml) all-purpose flour
16 cups (4 L) water
½ cup (125 ml) baking soda
1 egg, beaten
2 tbsp (30 ml) coarse sea salt
BEER CHEESE DIP:
1 tbsp (15 ml) butter
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) whole milk
¼ cup (60 ml) evaporated milk
¼ cup (60 ml) beer (lager, darker ale or stout work best)
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) mustard powder
¼ tsp (1 ml) paprika
¼ tsp (1 ml) cayenne
½ tsp (2 ml) garlic powder
1 tsp (5 ml) cornstarch
1 cup (250 ml) mild cheddar cheese, grated
salt and freshly ground pepper, to taste
Instructions
- To make PRETZELS: In bowl of a standard mixer, mix warm water, sugar and yeast. Let sit for 5 minutes. Add butter, salt and flour and mix with dough hook attachment on low speed until combined. Continue mixing for 10 more minutes, or until dough is smooth and elastic and pulls away from sides of the bowl.
- Grease a separate bowl with vegetable oil, add dough and coat it with oil. Cover with plastic wrap or a towel and let rise in a warm spot until it doubles in size, about 1 hour. Alternatively, let rise overnight in fridge.
- Preheat oven to 375 F (190 C) and line a baking pan with parchment paper.
- Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into a rope about 1-in (2.5 cm) thick. Cut ropes into 1-in (2.5 cm) pieces.
- In a large pot, bring 16 cups (4 L) of water to a boil, then turn down heat to medium and carefully add baking soda. Take care, as water will rise up. Turn heat back to high and return water to a boil.
- Drop 12 to 15 pieces of dough into water and boil for about 30 seconds. Remove pretzel bites with a large slotted spoon and drain. Lay bites on baking sheet, at least 2-in (5 cm) apart. Continue working until all pretzels have been boiled.
- Brush pretzels with egg and sprinkle with coarse salt. Bake for 10 to 15 minutes, or until golden brown. Serve warm with hot Beer Cheese Dip. These can also be made ahead and reheated.
- To make BEER CHEESE DIP: In a medium-sized pot, melt butter over medium heat. Add flour and stir until no lumps remain.
- Mix milk, evaporated milk and beer together. Whisk milk mixture into flour mixture, about ¼ cup (60 ml) at a time. Add Worcestershire, mustard powder, paprika, cayenne and garlic powder. Turn heat down to low and cook for about 20 minutes, occasionally stirring with a wooden spoon or heatsafe spatula, so sauce doesn’t stick to bottom of pot.
- In a small bowl, mix together cornstarch and cheese. Add cheese mix to dip, mix until incorporated. Turn off heat and season to taste with salt and pepper. Makes 1 cup (250 ml) of dip.
Drink Pairings
SQUID INK PESTO PASTA BITES WITH SPICY PRAWNS
Ingredients
Serves 18 pasta bites
¼ cup (60 ml) pine nuts
2 garlic cloves, crushed
½ cup (125 ml) packed fresh basil leaves, plus extra for garnish
½ cup (125 ml) packed fresh spinach
¼ cup (60 ml) grated Parmesan
¼ cup (60 ml) extra-virgin olive oil, plus extra, as needed
½ lb (250 g) squid ink spaghetti
basil leaves, for garnish
SPICY PRAWNS:
½ cup (125 ml) olive oil
1 lemon, zested and juiced
1 tsp (5 ml) salt
2 tsp (10 ml) dried basil
1 tsp (5 ml) dried oregano
½ tsp (2 ml) dried thyme
¼ cup (60 ml) flat leaf parsley
2 garlic cloves, minced
½ tsp (2 ml) smoked paprika
1 tbsp (15 ml) chili powder
18 large prawns, tails peeled
Instructions
- Bring a large pot of salted water to a boil.
- In a food processor, pulse together pine nuts and garlic until finely chopped. Scrape down sides of processor with a rubber spatula, as needed. Add basil, spinach and Parmesan and continue to pulse until basil and spinach are roughly chopped. With motor running, slowly drizzle in olive oil until a slightly chunky pesto sauce forms. If mixture is too dry, add additional oil, 1 tbsp (15 ml) at a time, until desired consistency is achieved. Transfer to a bowl and set aside.
- Cook pasta to al dente according to package directions. Drain and reserve ¼ cup (60 ml) cooking liquid. Place pasta back in pot and stir in pesto. If pesto is not covering pasta evenly, add reserved pasta water 1 tbsp (15 ml) at a time.
- To serve, swirl a few strands of pasta onto serving forks. Spear a Spicy Prawn onto end of each and place forks in a row on a serving platter. Garnish with basil. Serve warm or at room temperature.
- To make SPICY PRAWNS: In large bowl, whisk together olive oil, lemon zest and juice, salt, basil, oregano, thyme, parsley, garlic, paprika and chili powder. Place prawns in marinade, toss to coat and refrigerate for at least 2 hours.
- Preheat broiler. Line a baking tray with tin foil and set aside.
- Remove prawns from marinade and place in a single layer on prepared baking tray. Broil prawns, turning once, until pink and firm, about 3 minutes total. Transfer to a plate.
Drink Pairings
RED PEPPER DEVILISH EGGS
Ingredients
Serves 16 devilish eggs
8 large eggs, at room temperature
¼ cup (60 ml) chopped roasted red peppers
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) Sriracha
¼ tsp (1 ml) sweet paprika, plus extra for garnish
salt and freshly ground pepper, to taste
3 to 5 fresh chives, cut into ½-in (1.25 cm) lengths
Instructions
- Place eggs in a single layer in a large saucepan. Cover eggs with 2-in (5 cm) of water and bring to a boil over high heat, then cover, remove saucepan from heat, and let stand for 10 minutes. Drain eggs and place under cold running water until just cool enough to handle. Tap eggs to break shells and peel. Discard shells.
- Slice eggs in half lengthwise, and carefully remove yolks.
- In a food processor, combine yolks, red peppers, mayonnaise, chili sauce and paprika until smooth. Season to taste with salt and pepper.
- Transfer mixture to a pastry bag fitted with a large round tip. Pipe about 1 tbsp (15 ml) round of filling into centre of each egg white. If desired, drag fork tines along filling to resemble a pumpkin and set a piece of chive diagonally into filling to resemble a stem. Sprinkle with paprika before transferring to a serving platter. Serve immediately or cover and refrigerate for up to 4 hours.
Drink Pairings
SWAMP DIP
Ingredients
Serves 12 (approximately)
¼ cup (60 ml) unsalted butter
½ cup (125 ml) chopped onion
½ cup (125 ml) chopped red pepper
4 garlic cloves, minced
10 oz (283 g) frozen chopped spinach, thawed and drained
1 × 14 oz (398 ml) canned artichoke hearts, drained and chopped
1 cup (250 ml) sour cream
4 oz (125 g) cream cheese, at room temperature
1 cup (250 ml) shredded partly-skim mozzarella cheese
⅔ cups (150 ml) grated Parmesan
1 tsp (5 ml) hot sauce (optional)
salt and freshly ground pepper, to taste
marble rye toast points, crackers or sliced vegetables, to serve
Instructions
- Preheat oven to 350 F (180 C).
- In a large frying pan, melt butter over medium heat. Add onion, red pepper and garlic. Cook, stirring occasionally, until onions are softened, about 5 minutes.
- In a large bowl, stir together spinach, artichokes, onion mixture, sour cream, cream cheese, mozzarella, Parmesan and hot sauce (if using) until well combined. Season to taste with salt and pepper. Transfer to an ovenproof dish and bake until cheese is melted, about 25 minutes. Serve while warm with rye toast points, crackers or vegetables.
Drink Pairings
CRUSHED PEA BRUSCHETTA
Ingredients
Serves 8
2 cups (500 ml) frozen petite green peas
3 tbsp + ¼ cup (45 ml + 60 ml) extra-virgin olive oil, divided
salt and pepper, to taste
¼ cup (60 ml) crème fraîche
zest of 1 lemon, divided
juice of half a lemon
1 cup (250 ml) ricotta cheese
1 baguette, cut into 1-in (2.5 cm) slices on bias
4 oz (125 g) Pecorino Romano cheese, shaved, for garnish
chopped chives, for garnish
pea sprouts, for garnish
Instructions
- Preheat oven broiler to low.
- Bring a large pot of water to a boil, add enough salt so it’s as salty as seawater. Blanch peas in boiling water for 30 seconds. Remove peas and shock in ice bath. Drain well.
- In a food processor, add blanched peas, 3 tbsp (45 ml) olive oil, salt and pepper, crème fraîche, half of lemon zest and lemon juice and process until chunky.
- In a small bowl, mix remaining lemon zest, ricotta cheese, and salt and pepper to taste.
- Brush baguette slices on one side with olive oil and season with more salt and pepper. Broil oiled side for 1 to 2 minutes, or just until bread is golden brown. Remove from oven and spread 2 tbsp (30 ml) of ricotta mixture on each slice, then top each slice with 2 tbsp (30 ml) of pea purée. Drizzle remaining olive oil on each bruschetta. Garnish with Pecorino shavings, chives and pea sprouts.
Drink Pairings
WATERMELON SALSA
Ingredients
Serves 4 cups (1 L)
1 tbsp (15 ml) lime juice
2 tbsp (30 ml) light coloured honey, such as clover
½ tsp (2 ml) salt
2 cups (500 ml) seeded and chopped watermelon
½ cup (125 ml) English cucumber, seeded and chopped
½ cup (125 ml) red pepper, seeded and chopped
¼ cup (60 ml) finely diced red onion
1 jalapeño pepper, seeded and finely chopped
¼ cup (60 ml) cilantro leaves, finely chopped
2 tbsp (30 ml) basil leaves, finely chopped
2 tbsp (30 ml) mint leaves, finely chopped
Instructions
- In a large bowl, whisk together lime juice, honey and salt until salt has dissolved. Add remaining ingredients and toss to combine. Refrigerate for at least 1 hour before serving. Best enjoyed the same day it is made.
- This salsa is great over grilled chicken, pork, seafood or on a vegetarian quesadilla. It is also delicious on its own simply scooped up with tortilla chips.
Drink Pairings
BLUEBERRY, MANGO AND JICAMA SALSA
Ingredients
Serves 3 cups (750 ml)
1 tbsp (15 ml) Ponzu sauce
1 tbsp (15 ml) light brown sugar
1 tbsp (15 ml) lime juice
1 cup (250 ml) chopped mango
1 cup (250 ml) blueberries, cut in half if large
½ cup (125 ml) diced jicama
1 green onion, white and light green parts sliced into thin rounds
1 serrano or jalapeño pepper, seeded and finely chopped
2 tbsp (30 ml) mint leaves
salt, to taste
Instructions
- In a large bowl, whisk together Ponzu sauce, brown sugar and lime juice, until sugar has dissolved. Add remaining ingredients and toss to combine. Refrigerate for at least 1 hour before serving. Best enjoyed the same day it is made.
- Try this salsa over grilled chicken, pork, steak or fish.
Drink Pairings
SHRIMP AND AVOCADO SALSA
Ingredients
Serves 4 cups (1 L)
1 poblano pepper, stem removed
1 lb (500 ml) raw shrimp, peeled and deveined
salt and pepper, to taste
1 tbsp (15 ml) grapeseed oil, divided
2 avocados, pitted, peeled and diced
2 cups (500 ml) multi-coloured grape tomatoes, quartered
¼ cup (60 ml) finely diced vidalia onion
1 tbsp (15 ml) olive oil
2 limes, juice only
2 tbsp (30 ml) finely chopped flat leaf parsley
2 tbsp (30 ml) finely chopped cilantro
Instructions
- Preheat broiler and set oven rack about 6-in (15 cm) from top of oven.
- Place poblano on an aluminum foil lined baking sheet and broil, turning occasionally, until blackened and blistered on all sides. Remove from oven and set aside until cool enough to handle. Peel off skin, slice pepper open to remove seeds and dice. Place in a large bowl and set aside.
- Season shrimp lightly with salt and pepper. Set aside.
- In a large frying pan, over mediumhigh heat, heat half the oil. Add half the shrimp and sauté until cooked through, about 4 minutes total. Transfer to a cutting board, coarsely chop and place in bowl with poblano. Repeat with remaining oil and shrimp.
- Fold remaining ingredients into shrimp mixture. Season with additional salt, if desired, and serve. Salsa may be made and refrigerated for up to 6 hours before serving. Best enjoyed the same day it is made.
- Delicious used as a base in a taco or on top of a grilled steak for a new take on surf and turf.