Appetizers | BCLIQUOR

Pea & Herb Frittata

Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.

Ingredients

Serves 4

8 large eggs

2 tbsp (30 ml) whipping cream

2 tsp (10 ml) kosher salt

1 tsp (5 ml) freshly ground pepper

2 cups (500 ml) frozen peas, blanched

½ bunch cilantro leaves, roughly chopped

1 bunch dill, chopped

½ bunch parsley leaves, roughly chopped

¼ cup (60 ml) finely chopped chives or green onion

4 oz (125 g) feta, crumbled, divided

2 tbsp (30 ml) butter

2 tbsp (30 ml) olive oil, divided

1 bunch cherry tomatoes on the vine

pea greens, for garnish

Instructions

Preheat oven to 350 F (180 C). Beat eggs, cream, salt and pepper. Add peas, cilantro, dill, parsley, chives and 3 oz (90 g) feta. Mix well.
In an 8-in (20 cm) non-stick oven-safe frying pan, heat butter and 1 tbsp (15 ml) oil over medium heat until butter has melted and is foamy. Swirl it around the pan to coat entire bottom and up sides.
Pour in egg mixture and cook for 2 minutes until bottom has started to set. Transfer pan to oven and bake for about 20 minutes, until centre of frittata has just set but is still slightly wobbly.
Place cherry tomatoes on baking tray and drizzle with remaining olive oil. Roast for 10 minutes.
Transfer frittata to a serving platter. Garnish with roasted tomatoes, pea greens and remaining feta.

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Drink Pairings

Sweet & Spicy Goat’s Cheese Board

A bevy of boards, both sweet and savoury, perfect for sharing.

Ingredients

Serves 8

2 tsp (10 ml) fennel seeds

2 tbsp (30 ml) ghee

4 garlic cloves, thinly sliced

½ cup (125 ml) cilantro leaves and tender stems

10½ oz (300 g) fresh goat’s cheese, at room temperature

¼ cup (60 ml) sweet mango chutney

1 small, fresh Ataulfo mango, peeled, pitted and diced

1 tsp (5 ml) flaky sea salt

1 Thai red (bird’s eye) chili, sliced into thin rounds or ½ tsp (2 ml) red chili flakes

warm naan bread, for serving

Instructions

Add fennel seeds to a dry frying pan and place over medium heat. Toast, stirring constantly, until fragrant, about 2 minutes. Transfer to a mortar and pestle, roughly grind warm fennel seeds and set aside. If you don’t have a mortar and pestle, place seeds on a cutting board and crush them using a heavy-bottomed saucepan. Transfer to a small bowl and set aside.
Place frying pan back over medium heat and add ghee until melted and hot. Add garlic and fry, stirring constantly, for 30 seconds. Add cilantro, taking care as it will sputter and spit when it hits the hot oil, and fry with garlic until darker in colour and garlic has turned light golden brown, about 30 seconds to 1 minute. Using a slotted spoon, transfer garlic and cilantro to a small bowl and set aside. Save remaining infused ghee for another use or discard.
Thickly spread goat’s cheese on cutting board and use a knife or back of a spoon to add swirls, peaks and valleys in cheese.
When ready to serve, dot sweet mango chutney over goat’s cheese, then sprinkle with diced mango, toasted fennel seeds, fried garlic and cilantro, flaky sea salt and chili flakes. Serve alongside warm naan bread for dipping.

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White Bean & Fresh Pea Pesto Board

A bevy of boards, both sweet and savoury, perfect for sharing.

Ingredients

Serves 8

3 thin slices prosciutto

2 x 14 oz (398 ml) canned cannellini beans, drained and rinsed

6 tbsp (90 ml) extra-virgin olive oil, divided

½ tsp (2.5 ml) kosher salt

1 tbsp (15 ml) lemon juice

1 cup (250 ml) packed basil leaves and tender stems

½ cup (125 ml) packed baby arugula, plus extra for garnish

½ cup (125 ml) packed flat leaf parsley leaves and tender stems

1 cup (250 ml) fresh green peas, or if frozen, thaw before using

2 garlic cloves

½ cup (125 ml) toasted cashews, plus extra for garnish

¼ cup (60 ml) finely grated Parmesan

1 to 2 tbsp (15 to 30 ml) chopped jarred Calabrian chili peppers, or to taste

¼ cup (60 ml) pea shoots

freshly ground black pepper, to taste

warm focaccia bread, for serving

Instructions

Preheat oven to 350 F (180 C).
Lay prosciutto flat in a single layer on a parchment-lined baking tray. Bake until fat turns golden and prosciutto is crisp, 12 to 15 minutes. Transfer prosciutto to a paper towel-lined plate to drain and set aside to cool to room temperature.
In bowl of a food processor fitted with the “S” blade, add drained beans, 2 tbsp (30 ml) olive oil, salt and lemon juice. Process until smooth, scraping down sides of bowl as needed. Transfer white bean spread to a bowl and set aside.
Reassemble food processor (there is no need to wash it out) and add basil, arugula, parsley, green peas, garlic, cashews, Parmesan and remaining 4 tbsp (60 ml) olive oil. Blend until fully combined and creamy, scraping down sides of bowl as needed. If mixture is difficult to blend, add a little more olive oil or water. Set pea pesto aside.
To serve, dot heaping spoonfuls of white bean spread onto cutting board. Using half the pea pesto, dot smaller spoonfuls of pesto on and around white bean spread. Drag a spoon or knife through spreads to marble as desired, creating swirls, peaks and valleys in the process. Use extra pesto as desired or keep for another use. Garnish marbled spread with arugula, chopped toasted cashews, Calabrian chilies, pea shoots and crumbled prosciutto. Sprinkle with black pepper to taste and serve alongside warm focaccia bread for dipping.

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Homemade Labneh Board

A bevy of boards, both sweet and savoury, perfect for sharing.

Ingredients

Serves 8

4 cups (1 L) whole milk yogurt

½ tsp (2.5 ml) kosher salt

2 red radishes, very thinly sliced on a mandoline

1 Persian cucumber, finely diced

6 yellow cherry tomatoes, sliced into rounds

⅓ cup (75 ml) pomegranate seeds

2 tbsp (30 ml) fresh mint leaves, large leaves roughly torn

2 tbsp (30 ml) za’atar spice

2 tbsp (30 ml) extra-virgin olive oil

warm pita bread, for serving

Instructions

Place a fine mesh sieve over a large bowl and line with 2 layers of cheesecloth. In a medium bowl, stir together yogurt and salt before transferring to cheesecloth-lined sieve. Fold corners of cheesecloth over yogurt and place in refrigerator to allow whey to drain away from yogurt for at least 24 hours and up to 36 hours, resulting in homemade labneh.
Thickly spread labneh on cutting board. Using a knife or back of a spoon, add swirls, peaks and valleys in labneh.
When ready to serve, sprinkle labneh with radish rounds, diced cucumber, cherry tomatoes, pomegranate seeds, mint and za’atar. Drizzle with olive oil and serve alongside warm pita bread for dipping.

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Springtime Honey & Flower Butter Board

A bevy of boards, both sweet and savoury, perfect for sharing.

Ingredients

Serves 8

1 cup (250 ml) unsalted butter, softened

2 tsp (10 ml) flaky sea salt

1 tsp (5 ml) lemon zest

2 tbsp (30 ml) fresh chives, chopped

2 tbsp (30 ml) fresh mint leaves, torn or cut into chiffonade

2 tbsp (30 ml) fresh tarragon leaves, left whole or torn

2 tbsp (30 ml) edible flowers, dried or fresh

1 tbsp (15 ml) wildflower honey

warm baguette, for serving

Instructions

In a medium bowl, mash butter with a spoon until it is the consistency of peanut butter but not melted. Transfer softened butter into a couple of piping bags fitted with different shaped and sized star piping tips. Pipe rosettes of butter onto cutting board. Alternatively, thickly spread butter onto cutting board and use a knife or back of a spoon to add swirls, peaks and valleys in butter.
Liberally sprinkle flaky sea salt and lemon zest over butter.
In a small bowl, gently toss together chives, mint, tarragon and edible flowers until well combined. Sprinkle over butter before drizzling wildflower honey over top of everything.
Serve alongside warm slices of baguette for dipping.

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Drink Pairings

Shredded Lamb Birria Tacos

Globally inspired lamb recipes

Ingredients

Serves 4 to 6

4 lbs (2 kg) bone-in lamb shoulder

¼ cup (60 ml) apple cider vinegar

2 to 3 large guajillo chilis, stems removed

1 large yellow onion, peeled and halved

4 garlic cloves, peeled

1 tbsp (15 ml) ground cumin

2 bay leaves

1 tsp (5 ml) dried oregano

1 x 6.5 oz (186 ml) can chipotles in adobo sauce

1 tsp (5 ml) chicken bouillon paste

1 tsp (5 ml) kosher salt

2 tsp (10 ml) ground pepper

12 to 16 corn tortillas

6 oz (170 g) queso fresco (Mexican cheese)*, crumbled

1 medium white onion, diced into medium cubes

1 small bunch cilantro, leaves only

3 limes, quartered

Instructions

Place lamb in large saucepan. Add apple cider vinegar, guajillo chilis, yellow onion, garlic, cumin, bay leaves, oregano, chipotles, chicken bouillon, salt and pepper. Cover with water and bring to a boil. Turn heat to low and simmer until meat is tender and pulls apart easily, about 2 to 3 hours. Alternatively, you can cook lamb in oven at 300 F (150 C) for about 3 hours or in a slow cooker for about 4 to 6 hours, or until it is tender and pulls apart easily.
Remove lamb from broth. Strain broth and set aside. Pick out chilis and purée until smooth, adding broth if necessary. Add puréed chilis back to broth over medium heat and reduce liquid to 4 cups (1 L). Taste and adjust seasoning. Keep broth warm over low heat. Skim off ½ cup (125 ml) of fat and set aside.
Remove and discard bones and roughly chop meat. Transfer meat to a medium-sized mixing bowl and add ½ cup (125 ml) of broth to moisten.
To assemble tacos, dip 1 corn tortilla in warm broth to soften, top half of it with lamb meat and fold over. In a medium-sized frying pan, over medium heat, melt 1 tbsp (15 ml) of lamb fat. Repeat to fill up pan. Fry tacos for about 2 to 3 minutes on each side, or until golden brown and crisp, adding more lamb fat if necessary. Repeat with remaining tortillas and meat.
Place tacos on a platter and garnish with queso fresco, chopped white onion and cilantro. Serve with lime wedges and a bowl of warm lamb broth for dipping tacos.
* May substitute feta, but recipe will be saltier

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Drink Pairings

OYSTERS ON THE HALF SHELL WITH APPLE HORSERADISH DILL SLAW

Be the toast of the town this New Year’s by throwing a gathering full of inspired bites that are not only delicious, but also easy to whip together as well. All that will be left is to pop a bottle of Champagne and toast to the New Year.

Ingredients

Serves Serves 6

1 large Granny Smith apple

1 stalk celery

1 tsp (5 ml) prepared horseradish

½ tsp (2 ml) apple cider vinegar

2 tsp (10 ml) crème fraîche or sour cream

1 tbsp (15 ml) chopped fresh dill, plus extra for garnish

12 oysters of your choosing

Instructions

Peel, quarter and core apple. Using a mandoline or sharp knife, slice apple quarters paper thin. Stack slices, a few at a time, and cut them into thin julienne. Cut celery into 1-in (2.5 cm) long pieces and then into thin julienne.
In a large bowl, add julienne apple and celery along with horseradish, apple cider vinegar, crème fraîche and dill. Toss gently until well combined. Refrigerate while preparing oysters.
Scrub shells of oysters with a stiff-bristled brush and rinse thoroughly under cold running water. Discard any oysters that are not closed.
To shuck oysters, working with 1 oyster at a time, grip it, flat-side up, with a folded tea towel to protect your hand. Positioning an oyster knife to one side of hinge, push tip between shells and twist and pry upward to open. Keeping blade of oyster knife firmly against top flat shell, run it around the perimeter of the oyster to sever muscle holding shell halves together. Discard top shells. Run knife underneath oyster to free it from bottom shell, being careful not to spill juice, then set oyster in its shell on a plate. Repeat with remaining oysters.
To serve, pour a layer of crushed ice onto a platter. Arrange oysters on top of ice, taking care not to spill their juices. Divide apple horseradish slaw overtop each oyster and garnish with a sprig of dill. Serve immediately.

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Drink Pairings

LAMB & WALNUT PUFFS SERVED WITH KIWI SALSA

Ingredients

Serves Makes about 16 puffs

1 lb (500 g) ready-made puff pastry

1 tbsp (15 ml) grapeseed oil

½ medium yellow onion, finely chopped

½ tsp + ¼ tsp (2.5 ml + 1 ml) kosher salt, divided

2 garlic cloves, minced

¼ tsp (1 ml) red pepper chili flakes

½ lb (250 g) ground lamb

⅓ cup (75 ml) finely chopped walnuts

1 tsp (5 ml) chili powder

½ tsp (2.5 ml) paprika

1 tsp (5 ml) ground coriander

1 tsp (5 ml) ground cumin

¼ cup (60 ml) chopped parsley leaves

1 large egg

1 tsp (5 ml) water

¼ tsp (1 ml) fresh lemon juice

5 kiwis

1 tsp (5 ml) freshly grated ginger

1 small shallot, finely diced

2 tbsp (30 ml) fresh lime juice

2 tbsp (30 ml) chopped fresh mint

Instructions

Thaw puff pastry in refrigerator overnight before you plan to make Lamb and Walnut Puffs.
In a sauté pan, heat oil over medium heat. Add onions and ½ tsp (2.5 ml) salt then sauté for 3 minutes. Stir in garlic and red pepper chili flakes and continue to sauté for another 3 minutes. Crumble in ground lamb and cook, stirring frequently, until lamb is cooked through and any liquid released from lamb has evaporated, about 8 to 10 minutes. Stir in chopped walnuts, chili powder, paprika, ground coriander and cumin. Cook, stirring often, until mixture is cooked through and fragrant, about 5 more minutes. Remove sauté pan from heat and stir in chopped parsley. Taste and adjust seasoning with additional spices or salt as desired. Set aside and allow filling to cool to room temperature.
In a small bowl, whisk together egg, water and lemon juice until well combined. Set aside.
Lightly flour work surface and roll out puff pastry to ¼-in (0.5 cm) thickness. Using a 3¼-in (8.5 cm) round cookie cutter, cut out as many circles as possible. Divide lamb mixture among circles, brush edges of pastry with water, fold in half, and press with a fork to seal. Place on a parchment-lined baking tray and place in freezer while preheating oven.
Preheat oven to 375 F (190 C).
Once oven is at temperature, brush any remaining egg wash over top of puffs and bake until golden brown, about 25 to 30 minutes.
While puffs are baking, make kiwi salsa. Peel and dice kiwis. Place in a medium bowl with ginger, shallot, lime juice, mint and remaining ¼ tsp (1 ml) salt. Gently fold together to combine and set aside.
To serve, plate warm puffs on a serving platter and serve with kiwi salsa alongside.

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Drink Pairings

CARROT "LOX" ON CRISPBREAD

Ingredients

Serves Makes about 12

4 large carrots, unpeeled

kosher salt, for roasting

3 tbsp (45 ml) extra-virgin olive oil

1 tbsp (15 ml) rice vinegar

½ tsp (2.5 ml) smoked paprika

1 tbsp (15 ml) fresh lemon juice

1 tsp (5 ml) chopped fresh dill, plus extra for garnish

1 pinch freshly ground black pepper

rye crispbread or crackers, to serve

¾ cup (175 ml) cream cheese, to serve

¼ English cucumber, thinly sliced, for garnish

2 radishes, trimmed and thinly sliced, for garnish

2 tbsp (30 ml) capers, drained and rinsed, for garnish

1 shallot, thinly sliced, for garnish

chopped chives and fresh dill, for garnish

Instructions

Preheat oven to 450 F (230 C).
Line an 8-in (20 cm) baking dish with parchment paper. Coat bottom with about a ¼-in (0.5 cm) layer of salt, then place whole carrots in dish. Sprinkle more salt over carrots to almost cover. Roast carrots in salt crust until easily pierced with a fork, but not mushy. Exact timing will depend on size and freshness of carrots. Check them, starting around 40 minutes. Larger carrots may take up to 60 minutes or more. Remove from oven, remove carrots from salt crust and place on a plate, allowing to cool to room temperature.
While carrots cool, make marinade. In a shallow dish or medium bowl, whisk together olive oil, rice vinegar, paprika, lemon juice, dill and a good pinch of ground black pepper.
Once cooled, use hands to rub off any excess salt. Working with 1 carrot at a time, use a knife to slice off a thin strip of carrot skin, then use a peeler to peel carrot into ribbons. Place strips in marinade and toss to coat. Repeat with remaining carrots.
When ready to serve, assemble the open-faced sandwiches with a crispbread, a slather of cream cheese, a few cucumber and radish slices. Top with some carrot ribbons, a few capers, a couple of slices of shallot and a sprinkle of chives and dill. Transfer to a platter and serve. Any extra carrots can be stored for up to 4 days in marinade, refrigerated in an airtight container.

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Drink Pairings

POLENTA ROUNDS WITH CRISPY BRUSSELS SPROUTS & CRANBERRY-ORANGE RELISH

Ingredients

Serves Makes about 24 pieces

1 tbsp (15 ml) melted unsalted butter, plus extra for greasing

4 cups (1 L) warm water

1¼ cups (310 ml) polenta

1½ tsp (7 ml) kosher salt, divided

½ orange, unpeeled, cut into chunks and seeded

6 oz (180 g) fresh cranberries

⅓ cup to ½ cup (75 to 125 ml) granulated sugar

1 cup (250 ml) ricotta cheese

1 tbsp (15 ml) whipping cream

½ tsp (2.5 ml) freshly ground black pepper, divided

1 tbsp (15 ml) finely chopped parsley leaves

1 tsp (5 ml) finely chopped thyme leaves

4 cups (1 L) Brussels sprout leaves

2 tbsp (30 ml) grapeseed oil, plus extra for frying

Instructions

Start this hors d’oeuvre 1 day ahead of when you plan to serve. Preheat oven to 350 F (180 C).
To make polenta, generously grease a 9 x 13-in (23 x 33 cm) baking pan with butter. In a medium bowl, whisk together melted butter, warm water, polenta and 1 tsp (5 ml) salt. Pour into prepared pan then bake until polenta is set firm, about 50 minutes. Let polenta cool to room temperature in pan on a wire rack. Transfer polenta in baking pan to refrigerator and chill at least 6 hours or overnight.
Meanwhile, make cranberry-orange relish. Place orange pieces, cranberries and sugar (amount will depend on how sweet you want your chutney) in bowl of a food processor fitted with steel blade attachment. Pulse, scraping down sides of bowl as needed, until mixture is finely chopped but still very textured. Transfer relish to an airtight container, cover and refrigerate for at least 2 hours, to allow flavour to develop.
To make whipped ricotta, add ricotta, whipping cream, ¼ tsp (1 ml) salt and pepper to bowl of food processor. Fold in parsley and thyme. Refrigerate until ready to assemble hors d’oeuvre.
Preheat oven to 400 F (200 C).
Add Brussels sprout leaves to a large bowl then drizzle with oil. Using fingers, rub oil over leaves, making sure to separate any leaves that are stuck together. Spread Brussels sprout leaves in a single layer on a rimmed baking tray and sprinkle with remaining ¼ tsp (1 ml) salt and ¼ tsp (1 ml) black pepper. Bake until slightly crispy, about 10 to 12 minutes. Remove and set aside.
Just before ready to serve, use a cookie cutter to cut chilled polenta into about 2-in (5 cm) rounds. In a frying pan over medium heat, heat 2 tbsp (30 ml) oil. Working in batches, fry polenta rounds until crisp on both sides, about 4 minutes total. Transfer to a paper towel-lined plate to drain briefly then onto a serving platter.
When ready to serve, spread some whipped ricotta over polenta, making a little well in centre of ricotta. Place a dollop of cranberry-orange relish in well then top with a few crispy Brussels sprout leaves.

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