MAPLE BACON POPCORN
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter
2 tbsp (30 ml) light corn syrup
2 tbsp (30 ml) dark maple syrup
2 tbsp (30 ml) dark rum
1 cup (250 ml) granulated sugar
vegetable oil, for greasing
½ tsp (2 ml) finely ground, fresh coffee beans
⅓ cup (75 ml) cooked and crumbled bacon
½ tsp (2 ml) baking soda
10 cups (2.5 L) freshly popped popcorn
Instructions
- In small saucepan, melt butter over low heat. Stir in corn syrup, maple syrup, rum and sugar. Increase heat to medium-high. Cook, stirring occasionally, until temperature reaches 300 F (150 C) on a candy thermometer.
- Meanwhile, lightly grease a large baking sheet with vegetable oil. Also grease 2 rubber spatulas before setting aside.
- When butter mixture reaches desired temperature, immediately remove from heat and stir in ground coffee until well combined. Stir in cooked bacon and baking soda until thoroughly incorporated.
- Drizzle mixture over popcorn and toss with spatulas until caramel cools slightly and coats popcorn. Let popcorn cool completely before breaking apart any large clumps and placing in a large bowl for serving. Popcorn is best enjoyed the day it is made.
Drink Pairings
MINI BAGELS WITH HERBED CREAM CHEESE, SALMON, RED ONIONS AND CAPERS
Ingredients
Serves 6
2 tbsp (30 ml) capers
½ lbs (250 g) salmon lox
6 mini bagels, cut in half
6 tbsp (90 ml) cream cheese
2 tbsp (30 ml) red onion, finely chopped
½ lemon, juice
2 tbsp (30 ml) dill, picked
freshly ground pepper, to taste
Instructions
- Fill a small saucepan with oil, about 1-inch (2.5 cm) full. Heat the oil over medium heat to about 375 F (190 C).
- Drain and dry the capers. Fry capers in the oil until they have burst open and are crisp. Remove from the oil and drain. Set aside.
- Toast bagels under the broiler until they are golden brown. Remove from the oven and spread cream cheese on toasted bagel halves. Add lox to each bagel half, ensuring it is evenly divided. Sprinkle with lemon juice and garnish with red onion, crispy capers, dill and pepper.
Drink Pairings
PRAWN, MANGO AND AVOCADO SALAD ROLLS
Ingredients
Serves
12 lg prawn in shell (21/25 size)
2 oz (60 g) dried bean vermicelli noodles
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) sugar
½ tsp (2 ml) salt
1 tsp (5 ml) sriracha sauce or garlic chili paste
X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
48 cilantro sprigs, about 1 bunch, cleaned and dried well
48 mint leaves, from about 1 bunch
1 to 2 cucumbers, peeled, cored and cut into ⅛ -inch thick matchsticks
green onions, cut into 3-inch (7.5 cm) julienne strips
1 lb (500 g) firm ripe mango, peeled, pitted and cut into ¼-inch (0.5 cm) matchsticks
1 to 2 med ripe avocados, peeled, pitted and thinly sliced
4 tbsp (60 ml) Japanese mayonnaise
Instructions
- Bring a medium saucepan of salted water to a boil. Add prawns, lower heat and poach at a low simmer, uncovered, until just cooked though, about 3 to 4 minutes. Transfer to an ice water bath for a couple minutes, drain and pat dry. Peel and cut in half lengthwise, deveining if necessary.
- Bring another 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. Place into a mixing bowl. In a large bowl, stir together vinegar, sugar, salt and sriracha until sugar is dissolved. Add noodles and toss to coat well.
- 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 3 prawn halves, cut sides up, in a row across middle bottom third (the part nearest you). Spread a small handful, 3 tbsp (45 ml) marinated noodles on top of shrimp and arrange 3 cilantro sprigs, 3 mint leaves, 6 cucumber matchsticks, 6 green onion strips, 6 to 8 mango matchsticks, and a few avocado slices horizontally on top of noodles. Spread about a tsp of the Japanese mayonnaise over top
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves, 3 cilantro sprigs, and mango or avocado along crease, 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 Spicy Lime Dipping Sauce or any other desired sauce.
Drink Pairings
MINI SESAME CRAB CAKES
Ingredients
Serves 24 Crab Cakes
8 oz (250 g) crabmeat, picked over for shells
¼ cup + 3 tbsp (105 ml) mayonnaise, divided
2 green onions, trimmed, finely sliced
2 tbsp (30 ml) soy sauce or tamari
1 tsp (5 ml) finely grated lime zest
½ cup + 2 tbsp (155 ml) panko bread crumbs, divided
½ cup (125 ml) all-purpose flour
salt and freshly ground black pepper, to taste
3 large eggs
¼ cup (60 ml) sesame seeds, mixture of white and black
¾ cup (175 ml) vegetable oil, plus extra as needed
1½ tsp (7 ml) wasabi paste, for garnish
1 English cucumber, for garnish
3 radishes, thinly sliced, for garnish
½ cup (125 ml) drained pickled ginger, for garnish
Instructions
- In a medium bowl, stir together crabmeat, ¼ cup (60 ml) mayonnaise, green onions, soy sauce and zest. Add 2 tbsp (30 ml) bread crumbs and stir until well combined. Refrigerate mixture for 1 hour.
- Meanwhile, set up a frying station. Whisk together flour with a good pinch of salt and pepper. In a separate bowl, whisk eggs. In a third bowl, stir remaining ½ cup (125 ml) bread crumbs with sesame seeds.
- Once crab mixture has been chilled, form into 1 tbsp (15 ml) balls. Coat balls in seasoned flour before shaking to remove excess. Shape into cakes about ¾-in (2 cm) high and about 1-in (2.5 cm) in diameter. One at a time, dip flour-coated cakes in egg, allowing excess to drip away, then roll in bread crumb mixture.
- Heat oil in a medium frying pan over medium heat until hot, but not smoking. Working in batches, fry several crab cakes at a time, turning once, until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate before cooking remaining cakes. Add more oil to frying pan as needed. At this stage, crab cakes may be placed on a parchment-lined baking sheet and frozen until firm, about 1 hour. Transfer to an airtight container and freeze up to 5 weeks.
- When ready to serve, preheat oven to 425 F (220 C). Arrange crab cakes on a baking sheet and warm in oven until heated through, about 10 to 15 minutes, or slightly longer if cooking from frozen.
- While crab cakes bake, stir together remaining 3 tbsp (45 ml) mayonnaise with 1½ tsp (7 ml) wasabi paste until well combined. Using a vegetable peeler, cut ribbons from cucumber before cutting in thirds.
- Arrange crab cakes on a serving platter and garnish each with a folded ribbon of cucumber, slices of radish and pickled ginger. Dot with wasabi mayonnaise and serve immediately.
Drink Pairings
PETITE TOURTIÈRE
Ingredients
Serves
PASTRY:
1 cup (250 ml) butter, chilled and cut into cubes
2½ (625 ml) cups pastry flour
¼ tsp (1 ml) salt
¼ to ½ cup (60 to 125 ml) cold water
FILLING:
1 onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
1 tbsp (30 ml) butter
1 lb (500 g) ground pork
1 potato, peeled and diced
pinch of nutmeg
pinch of cinnamon
1 tsp (5 ml) kosher salt
1 pinch ground pepper
2 tbsp (30 ml) white wine
½ cup (125 ml) chicken or vegetable stock
Instructions
- To make PASTRY: In a food processor blend the butter, flour, and salt until the mixture looks like coarse crumbs the size of a pea. Sprinkle with ¼ cup (60 ml)of water. Pulse until the dough sticks together when squeezed, adding up to ¼ cup (60 ml) more water if needed, 1 tbsp (5 ml) at a time. It will still look crumbly.
- Form the dough into two balls, wrap with saran wrap and chill in the fridge for at least 2 hours, preferably overnight.
- Roll the dough to 1¼-inch (3 cm) thickness and cut enough rounds to line your mini muffin tin and enough rounds to top each pie. Line the mini muffin tin with pastry. Poke holes in the pastry to prevent bubbles. Chill lined tin and rounds for 1 hour in the fridge.
- To make FILLING: In a medium-sized skillet, sweat onion, celery and garlic in the butter. Add the pork and cook, breaking the pork up into small pieces. Add potato, nutmeg, cinnamon, kosher salt, pepper, white wine and stock. Cover and cook over low heat until the potatoes are tender. Check and adjust seasoning. Transfer the filling to a parchment paper lined sheet pan and cool to room temperature.
- Preheat oven to 400 F (200 C).
- Put 2 to 3 tbsp (30 to 45 ml) filling in each muffin cup (depending on the size of your muffin tin). Brush the sides of the pies with egg wash and put the pastry tops on. Pinch the pastry closed. Cut 1 to 2 vent holes in the top of each pie. Brush the lids with egg wash.
- Bake for 15 to 20 minutes or until the pastry is golden brown. Let cool or serve slightly warm with ketchup.
- Put all the ingredients in a pot and bring to a simmer. Simmer for 20 to 30 minutes, or until thick and chunky, remove and discard garlic clove. Cool and serve.
Drink Pairings
OYSTERS ROCKEFELLER WITH PANCETTA AND PANKO CRUST
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil, divided
2 slices pancetta, coarsely chopped
8 medium-sized fresh oysters in the shell, unopened
¾ cup (175 ml) cooked spinach, well-drained (fresh spinach, blanched until wilted)
⅓ cup (75 ml) panko bread crumbs
3 tbsp (45 ml) grated Parmesan cheese
1 green onion, finely chopped
pinch of salt
1 dash hot pepper sauce
½ tsp (2 ml) anise-flavoured liqueur
4 cups (1 L) kosher salt, for baking
Instructions
- Preheat oven to 450 F (230 C).
- Heat 1 tbsp (15 ml) oil in a small frying pan over medium-high heat. Add pancetta and stir-fry until evenly brown. Drain on paper towels and set side.
- Clean oysters and place in a large saucepan. Add enough water to cover oysters and bring to a boil. Remove from heat and cool oysters. When cooled, shuck off the top shell from each oyster.
- Add pancetta, spinach, panko, Parmesan, green onion, salt, hot sauce, remaining 2 tbsp (30 ml) olive oil and liqueur to the bowl of a food processor fitted with a metal blade. Pulse until finely chopped but not puréed, about 5 to 7 seconds.
- Spread salt in a 9 x 13-in (3.5 L) baking dish. Arrange oysters in their half shells on top of salt in a single layer. Top each oyster with spinach mixture. Bake until cooked through, about 10 minutes, then change oven to broil and cook until spinach topping is browned.
Drink Pairings
PARMESAN CHICKEN WINGS
Ingredients
Serves 6 to 8
24 chicken wings, split
1 cup (250 ml) finely grated fresh Parmesan
1 cup (250 ml) panko or regular bread crumbs
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
2 tsp (10 ml) onion powder
freshly ground black pepper, to taste
2 large eggs, lightly beaten
½ cup (125 ml) milk
1 tbsp (15 ml) finely chopped fresh thyme, for garnish
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and place a cooling rack on it. Spray rack with cooking spray. Pat chicken wings dry with paper towels.
- In a shallow bowl, mix cheese, panko or bread crumbs, paprika, chili and onion powder until well combined. In another bowl, mix eggs and milk.
- Dip each wing in egg mixture and then in cheese mixture. Place wings on cooling rack in a single layer.
- Bake for 50 to 55 minutes until golden and cooked through. Remove from oven, set on a serving platter and sprinkle with thyme. Wings can be served hot or at room temperature.
Drink Pairings
PETITS FARCIS
Ingredients
Serves 24 stuffed vegetables
12 small yellow pattypan squash
12 small tomatoes, about size of golf balls
1 slice of white or whole wheat bread
2 tbsp (30 ml) milk
1 tbsp (15 ml) grapeseed oil
1 small yellow onion
1 garlic clove, minced
8 oz (250 g) each ground turkey and pork
1 large egg, lightly beaten
¼ cup (60 ml) grated pecorino cheese
1 tsp (5 ml) finely chopped fresh thyme
½ tsp (2 ml) fennel seeds
1 pinch crushed red pepper flakes (optional)
1 tbsp (15 ml) finely chopped fresh parsley
salt and pepper, to taste
Instructions
- Cut top third off pattypan squash and tomatoes. Reserve tops. Gently scoop out inside of vegetables leaving a wall about 1⁄4-in (0.5 cm) thick. Stand hollowed out squashes and tomatoes up in an oiled 9 x 13-in (23 x 33 cm) baking dish.
- Preheat oven to 400 F (200 C). Remove crust from bread before crumbling into small pieces and place in a small bowl. Stir in milk and set aside.
- Warmoilinafryingpanover medium heat. Sweat onion until translucent but not browned, 4 minutes. Stir in garlic and cook another minute before removing pan from heat.
- In a large bowl, combine turkey, pork, egg, cheese, thyme, fennel seeds, pepper flakes (if using), parsley, soaked bread, cooked onion mixture and a pinch of salt and pepper. Mix with hands until well incorporated. Divide mixture into 24 small meatballs and place inside hollowed out vegetables. Bake until meat is cooked but not coloured, 15 to 20 minutes. top each vegetable with cap and return to oven until meat is sizzling, 10 minutes. Allow to cool slightly before serving. Best served warm.
Drink Pairings
LOBSTER MINI BITES
Ingredients
Serves 12
½ cup (125 ml) minced celery with leaves
⅓ cup (75 ml) mayonnaise
3 tbsp (45 ml) minced fresh chives
1 tbsp (15 ml) minced fresh tarragon
1 tbsp (15 ml) fresh lemon juice
⅛ tsp (0.5 ml) smoked paprika
3 cups (750 ml) cooked and well-drained lobster meat
salt and pepper, to taste
12 mini brioche or potato bread rolls
micro greens, for garnish
Instructions
- In a large bowl combine celery, mayonnaise, chives, tarragon, lemon juice and paprika. Stir to blend.
- Gently chop lobster leaving some claw meat whole. Fold into mayonnaise mixture. Add salt and pepper to taste.
- Cut mini brioche buns vertically, part way through centre, keeping partially attached at bottom. Press buns open and scoop spoons of lobster filling into centres. Garnish with micro greens and serve.
Drink Pairings
POTATO ROSTI WITH SMOKED SALMON AND AVOCADO
Ingredients
Serves 4
1 lb (500 g) Yukon Gold potatoes, peeled
¼ cup (60 ml) unsalted butter, melted, divided
1 tsp (5 ml) kosher salt
4 oz (125 g) sockeye salmon lox
1 avocado, peeled and sliced
½ cup (125 ml) crème frâiche
1 tbsp (15 ml) each, chopped chervil, chopped chives
Instructions
- Preheat oven to 375 F (190 C). Grate potatoes using the coarse side of a box grater. Transfer to a bowl of cold water, rinse out excess starch. Remove from water and dry on paper towels, then return to bowl.
- Remove and discard white milk solids from melted butter. Pour half the butter and salt over potatoes and mix thoroughly.
- Heat an 8-in (20 cm) non-stick ovenproof frying pan over medium heat, add remaining butter. Add potatoes and press them down evenly. Cook potatoes until golden brown underneath. Transfer pan to oven and bake for 15-20 minutes, or until the top of the potatoes have started to soften. Flip once and bake for another 15-20 minutes, or until the bottom is golden brown and cooked through. Immediately serve with lox, avocado and crème frâiche mixed with chervil and chives.