CREAMY FETA AND ASPARAGUS WITH SOFT-BOILED EGG ON COUNTRY BREAD
Ingredients
Serves 4 open faced sandwiches
4 small eggs, at room temperature
4 oz (125 g) feta cheese
2 tbsp (30 ml) plain Greek yogurt
1 tbsp + 2 tsp (15 ml + 10 ml) lemon juice, divided
12 fat asparagus spears
1 tbsp (15 ml) extra-virgin olive oil, plus extra for garnish
½ tsp (2 ml) finely grated lemon zest
flaked sea salt, such as Maldon salt, plus extra to taste
4 slices of country loaf, sliced ½-in (1.25 cm) thick and toasted
2 tbsp (30 ml) fresh chervil leaves
1 tsp (5 ml) crushed pink peppercorns
Instructions
- Bring saucepan of water to a boil. Gently lower eggs into water and boil for 6 minutes before draining and running under cold water to cool. Carefully peel and half each egg and set aside.
- In a small food processor combine feta, yogurt and 1 tbsp (15 ml) lemon juice until smooth and creamy.
- Thinly slice asparagus with vegetable peeler and place in large bowl before tossing with remaining 2 tsp (10 ml) lemon juice, olive oil, lemon zest and a pinch of salt. Marinate for 10 minutes.
- To assemble, spread creamy feta on toast and top with marinated asparagus and 2 egg halves. Garnish each with a sprinkle of chervil, pink peppercorns and an extra pinch of salt, if desired. Serve immediately.
Drink Pairings
FIG AND PROSCIUTTO ROLL-UPS
Ingredients
Serves 24 to 36 rolls
12 slices prosciutto, not too thin
4 oz (125 g) goat’s cheese, at room temperature
1 cup (250 ml) lightly packed baby spinach leaves
6 large fresh figs, such as kadota figs, or 12 large dried figs, thinly sliced
¼ cup (50 ml) shredded Parmesan
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
1 tsp ( 5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) minced Italian parsley
Instructions
- Lay a strip of plastic wrap on work surface. Place two slices prosciutto side by side.
- Stir goat’s cheese in a bowl until creamy. Lightly spread goat’s cheese evenly over slices making sure to spread cheese to the edges for sealing. Arrange spinach leaves over cheese, then sliced figs, dividing and spacing evenly. Sprinkle with Parmesan. Sprinkle with pepper.
- Gather up plastic wrap and gently but firmly roll up prosciutto, jelly roll fashion. Tuck rolls seam-side down and place in a square pan. Overwrap with plastic and refrigerate.
- To serve, cut rolls crosswise in half or into 3 even-sized rolls. Transfer to serving platter.
- Combine olive oil, Dijon and lemon juice in a squeeze bottle with a small spout. Shake well to blend. Dot over top of prosciutto rolls. Garnish with parsley and serve.
Drink Pairings
DEVILLED QUAIL EGG CANAPÉS
Ingredients
Serves 24
12 quail eggs
1 tbsp (15 ml) Dijon mustard
¼ cup (60 ml) mayonnaise or crème fraîche
¼ tsp (1 ml) smoked Spanish paprika
salt and pepper, to taste
1 long English cucumber
trout caviar, for garnish (optional)
fresh dill, for garnish
Instructions
- In a large bowl, prepare an ice-water bath, set aside.
- Place quail eggs in a medium-sized saucepan and cover with several inches of cold water. Cover saucepan and bring to boil over high heat. Turn off heat, leaving saucepan on element to sit for 2 minutes, covered, stirring several times to ensure even cooking. Use a slotted spoon to transfer eggs to ice-water bath. Let cool completely, about 5 minutes. Peel eggs and place in a bowl. At this point, eggs may be covered with plastic wrap and refrigerated until ready to use, up to 6 hours.
- In a small bowl, combine mustard, mayonnaise and paprika.
- Cut eggs in half lengthwise and gently remove yolks to a medium-sized bowl. Mash yolks with fork until smooth. Stir in 2 tbsp (30 ml) mustard mixture and season with salt and pepper to taste. Transfer mixture to pastry bag fitted with small star tip before piping into empty egg halves.
- Cut cucumber into ½-in (1.25 cm) rounds. Spread a small amount of remaining mustard mixture onto each cucumber round. Place an egg half on top of each before garnishing with trout caviar and a sprig of dill. Transfer to a serving platter and serve immediately.
Drink Pairings
CHICKPEA BALLS WITH CATALAN ROMESCO SAUCE
Ingredients
Serves about 3 dozen balls and 2-3 cups (500-750 ml) of sauce
CHICKPEA BALLS:
2 x 19 oz (540 ml) cans chickpeas, rinsed and drained
3 garlic cloves, smashed and minced
1 lemon, finely grated, zest only
2 tsp (10 ml) ground coriander
2 tsp (10 ml) ground cumin
1 tsp (5 ml) Hungarian paprika
½ tsp (2 ml) sea salt
freshly ground black pepper, to taste
¼ cup (60 ml) fine, dry bread crumbs
2 tbsp (30 ml) minced fresh parsley
1 egg, whisked
2 tbsp (30 ml) fresh lemon juice
3 cups (750 ml) arugula, to finish
3 tbsp (45 ml) olive oil, to finish
¼ cup (60 ml) marcona almonds, to finish
1 lemon, juice and zest, to finish
ROMESCO SAUCE:
1 large red bell pepper
2 dried Nora chilies
2 tbsp (30 ml) olive oil
1 slice white or whole wheat bread
½ yellow cooking onion, diced
1 x 14 oz (398 ml) can fire-roasted, diced tomatoes
2 garlic cloves, minced and smashe
1 pinch sea salt
1 pinch granulated sugar
½ cup (125 ml) coarsely chopped marcona almonds
1 tbsp (15 ml) red wine vinegar
extra-virgin olive oil, to finish
Instructions
- To make CHICKPEA BALLS: In a food processor, combine chickpeas, garlic, lemon zest, coriander, cumin, paprika and salt. Pulse until chickpeas are finely chopped, scraping down sides of bowl with a spatula a few times. Add pepper, to taste. Add bread crumbs, parsley, egg and lemon juice and pulse briefly to blend.
- Transfer mixture to a bowl and work with hands to fully blend. It should be consistency of cookie dough. Pinch dough together using fingertips and roll into 1 to 1½-in (2.5 to 4 cm) balls. Place on parchment-lined baking sheet, allowing a little space between balls, and refrigerate for about 30 minutes.
- Meanwhile, preheat broiler and prepare ROMESCO SAUCE: Place bell pepper on baking sheet about 4-in (10 cm) from burner. Broil, turning pepper with tongs every couple minutes until pepper is blackened and soft. Remove and cool in a covered bowl.
- In a small bowl, cover dried chilies with boiling water and set aside to soak for 30 minutes.
- Heat oil in a frying pan. Add bread and fry over medium-high heat until golden on both sides and quite crisp. Remove from pan and set aside to cool. Finely dice.
- Lower heat to medium, add onion to remaining oil in frying pan and sauté until soft. Add tomatoes, garlic, pinches of salt and sugar to taste and a little water. Simmer for 10 minutes until sauce is slightly thickened. Transfer to a large bowl and set aside.
- Once cooled, peel and seed roasted red bell pepper. Finely chop and add to tomatoes in bowl.
- Drain chilies and remove stems and seeds. Finely chop and add to tomatoes in bowl along with coarsely chopped marcona almonds. Stir everything together until well mixed.
- Fold in diced bread and red wine vinegar. Taste and add more seasonings and sugar if you wish. For a smoother mixture, whirl in food processor, if desired. Splash some extra-virgin olive oil on top. Mixture can be made ahead and refrigerated up to 2 days.
- Preheat oven to 375 F (190 C). Brush or spray chickpea balls all over with 1 tbsp (15 ml) olive oil. Bake in oven for 15 to 20 minutes or until golden and piping hot. Stir a couple of times during baking.
- To serve, toss arugula with remaining 2 tbsp (30 ml) oil, lemon zest and a little lemon juice in a medium bowl. Arrange on a platter or plate, sprinkle with a few almonds and top with Chickpea Balls and serve with a small bowl of Romesco Sauce drizzled with a little extra-virgin olive oil.
Drink Pairings
CORNBREAD STUFFED WITH PINEAPPLE, AVOCADO AND BLACK BEAN SALSA
Ingredients
Serves 40
¾ cup (175 ml) yellow cornmeal
1¼ cups (310 ml) all-purpose flour
1 tbsp (15 ml) baking powder
⅓ cup (75 ml) granulated sugar
1 tsp (5 ml) each, salt, paprika
2 large eggs
1 tbsp (15 ml) honey
¾ cup (175 ml) whole milk
½ cup (125 ml) unsalted butter, melted and cooled
PINEAPPLE, AVOCADO & BLACK BEAN SALSA:
1 cup (250 ml) black beans, canned
¼ pineapple, peeled, cored and diced
1 avocados, peeled, pit discarded and diced
¼ cup (60 ml) small red onion, diced
1 garlic clove, minced
1 tbsp (15 ml) lime juice
½ jalapeño, seeds removed and diced, optional
3 tbsp (45 ml) fresh cilantro leaves, chopped
salt and pepper, to taste
Instructions
- Preheat the oven to 350 F (180 C). Grease mini muffin tins or squares of a brownie bite pan with cooking spray and set aside.
- In a large bowl, Whisk together cornmeal, flour, baking powder, sugar, salt and paprika.
- In a separate bowl, beat eggs with a whisk until well combined. Whisk in honey and milk. Add wet mixture and melted butter to dry ingredients stirring until just blended together. Take care not to over mix – a few lumps are fine. Place a heaping spoonful of batter into each cup of the prepared pan. Bake for 10 to 12 minutes, or until puffed and golden brown. Cool cornbread bites in pan before removing.
- Using a teaspoon, make a well in each bite by carving out some cornbread from the top. Fill well with Pineapple, Avocado & Black Bean Salsa. Transfer to serving platter and serve bites warm or at room temperature.
- To make PINEAPPLE, AVOCADO & BLACK BEAN SALSA: In a large bowl, combine all ingredients and season with salt and pepper to taste. Refrigerate until ready to serve or make up to one 1 day in advance.
Drink Pairings
CRAB-STUFFED PEPPERS
Ingredients
Serves 40
1 tbsp (15 ml) finely chopped preserved lemon
½ tsp (2 ml) finely chopped fresh thyme leaves
1 tbsp (15 ml) finely chopped parsley or spinach
1 cup (250 ml) crab meat
½ cup (125 ml) cream cheese, at room temperature
2 tbsp (30 ml) honey
30 to 40 sweet or hot pickled cherry peppers, drained
Instructions
- In a bowl, using a rubber spatula, stir together preserved lemon, olive oil, thyme, parsley, crab meat and cream cheese until well combined. Transfer to a piping bag with a ½ -in (1 cm) round tip. Pipe filling into peppers and serve.
Drink Pairings
CHICKEN, JICAMA, PAPAYA AND PICKLED GINGER SALAD ROLLS
Ingredients
Serves 8
2 oz (60 g) dried bean vermicelli noodles
8 X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
3 to 4 romaine leaves, cored and finely shredded, about 2-inches (5 cm) long
¼ cup (60 ml) pickled ginger, dried and cut into fine julienne
1 ripe papaya, peeled, seeded and cut into fine julienne, 2-inches (5 cm) long
½ English cucumber, cored seeded and cut into ¼-inch (0.5 cm) matchstick
6 oz (180 g) peeled jicama root, cut into ¼-inch (0.5 cm) matchstick
handful cilantro sprigs, rinsed and dried well
handful basil leaves
½ cup (125 ml) shredded carrot
2 cups (500 ml) shredded rotisserie chicken meat
Instructions
- Bring a medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Set aside.
- Place a clean tea towel or a double thickness of paper towel on a work surface. Fill a shallow baking pan with warm water. Soak a rice paper round in warm water until pliable, about 5 to 10 seconds. Carefully transfer to tea towel or paper towel lined work surface.
- Arrange alternating on the bias, the shredded romaine, julienned pickled ginger and papaya in a row across middle bottom third (the part nearest you).
- Spread a small amount of the noodles on top of the shredded ingredients and arrange a few cucumber and jicama matchsticks, a few cilantro sprigs, basil leaves, shredded carrots and chicken.
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange a few more cilantro sprigs, then fold in ends and continue rolling.
- Transfer roll, seam side down, to a plate and cover with dampened paper towels. Repeat making 7 more rolls in the same manner and serve with Peanut Dipping Sauce or any other desired sauce.
Drink Pairings
CHEESY QUINOA AND RICE ARANCINI
Ingredients
Serves 16 Arancini
ARANCINI
1 cup (250 ml) cooked red quinoa, cooled
1 cup (250 ml) cooked short grain or Arborio rice, cooled
½ cup (125 ml) ricotta
½ cup (125 ml) grated Gruyère
2 tbsp (30 ml) minced fresh chives
1 lemon, zest only
¼ tsp (1 ml) salt
freshly ground black pepper, to taste
1 cup (250 ml) all-purpose flour
3 large egg whites, whisked
1 cup (250 ml) toasted bread crumbs
4 cups (1 L) peanut, canola or sunflower oil, for frying
SMOKY TOMATO SAUCE
14 oz (398 ml) can diced fire-roasted tomatoes, drained
1 tbsp (15 ml) tomato paste
¼ tsp (1 ml) each, salt and smoked paprika
1 generous pinch brown sugar
freshly ground black pepper
chopped fresh chives, for garnish (optional)
Parmesan shavings, for garnish (optional)
Instructions
- For Arancini, in a large bowl, combine quinoa and rice, ricotta and Gruyère cheeses, chives, lemon zest and salt. Stir together. Add pepper, to taste. Refrigerate 1 hour to firm slightly, if necessary.
- With wet hands, roll 1½ tbsp (22 ml) quinoa mixture into a ball. Set aside on a baking sheet lined with parchment paper. Repeat procedure until all mixture has been rolled.
- Place flour, whisked eggs and bread crumbs into 3 separate shallow bowls. Dip and roll balls in flour, then in beaten egg to coat, then roll in bread crumbs. Return to baking sheet. Refrigerate for 1 hour to firm, or overnight.
- For Smoky Tomato Sauce, in a saucepan, combine all ingredients, except chives and Parmesan. Stir over medium heat until slightly thickened. Add pepper and another pinch of sugar, if needed. Using a handheld blender, whirl briefly until puréed. Remove to a small bowl and set aside. Serve warm or at room temperature.
- Heat oil in a deep fryer or large, heavybottomed saucepan to 375 F (190 C). Line a large baking sheet with paper towels. Add no more than 3 or 4 balls to hot oil at a time, any more and oil temperature will quickly reduce and cause balls to absorb oil rather than turn golden. Fry for about 2 minutes per side, or until golden all over. Remove with a slotted spoon to paper towel. Repeat with remaining balls until all are browned. Arancini can be made ahead. Cool at room temperature, then store in refrigerator in a tightly covered container overnight or freeze. Rewarm in hot oil for a minute or until piping hot.
- Serve Arancini hot in individual spoons containing a dollop of Smoky Tomato Sauce. Sprinkle with chives and shaved Parmesan, as desired.
Drink Pairings
COLOURFUL VEGETARIAN SALAD ROLLS WITH MISO MUSTARD SAUCE
Ingredients
Serves 8 rolls
MISO MUSTARD SAUCE
2 tsp (10 ml) water
1 tsp (5 ml) prepared Japanese or Chinese-style hot mustard or Coleman’s Hot mustard
⅓ cup (75 ml) white (Saikyo) miso
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) mirin
4 tsp (20 ml) sugar
SALAD ROLLS
2 oz (60 g) dried bean vermicelli noodles
8 X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
8 to 12 tinned, baby corn, drained and halved lengthwise
24 thinly sliced colourful heirloom radishes (watermelon, purple etc)
½ cup (125 ml) shredded colourful carrot (purple, yellow or orange)
½ English cucumber, cored seeded and cut into 1/4-inch (0.5 cm) matchstick
1 small red onion, peeled and thin sliced julienned
48 cilantro sprigs, about 1 bunch, cleaned and dried well
48 mint leaves, from about 1 bunch
Instructions
- To make Miso Mustard Sauce, add water, hot mustard, miso, rice vinegar, mirin, and sugar to a mixing bowl and whisk until smooth. Set aside.
- Bring a medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Set aside.
- Place a clean tea towel or a double thickness of paper towel on a work surface. Fill a shallow baking pan with warm water. Soak a rice paper round in warm water until pliable, about 5 to 10 seconds. Carefully transfer to tea towel or paper towel lined work surface.
- Arrange a couple of the baby corn, cut side up, on the middle bottom third of the round, then cover overlapping slightly 3 of thin sliced radishes, then add a small amount of shredded carrot. Cover with a small amount of the noodles. Drizzle a couple teaspoons of the miso mustard sauce, then top with some of the shredded carrot, cucumber matchsticks, julienned red onion and a few cilantro sprigs and mint leaves in a row across bottom third (the part nearest you).
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange a few more mint leaves, cilantro sprigs, then fold in ends and continue rolling.
- Transfer roll, seam side down, to a plate and cover with dampened paper towels. Repeat making 7 more rolls in the same manner.
Drink Pairings
CREOLE DEVILLED EGGS
Ingredients
Serves 24
12 large eggs, at room temperature
½ cup (125 ml) vodka
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) salt, plus extra for seasoning
½ tsp (2 ml) ground black pepper
24 peeled and deveined raw, medium-sized shrimp with tails
⅓ cup (75 ml) Greek yogurt
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) chopped fresh parsley leaves
1 green onion, minced
½ tsp (2 ml) Creole seasoning
¼ tsp (1 ml) hot sauce
fresh minced chives, for garnish
Instructions
- Place eggs in a single layer in a large saucepan. Cover eggs with water and bring to a boil. Cover, remove saucepan from heat, and let stand 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 and set eggs aside.
- In a medium saucepan, combine vodka, lemon juice, salt and pepper and bring to a boil over medium-high heat. Add shrimp, cover and cook until shrimp turns pink, about 2 to 3 minutes. Drain and transfer shrimp to a bowl. Chill shrimp 1 hour in refrigerator.
- Slice eggs in half lengthwise, and carefully remove yolks. In a bowl, mix together remaining ingredients until smooth. Season to taste.
- To serve, spoon yolk mixture into egg white halves. Top each deviled egg with a chilled, cooked shrimp and garnish with a pinch of minced chives. May be loosely covered with plastic wrap and refrigerated for 1 hour before serving.