CREAMY SALSA VERDE
This simple yet delightful recipe for Creamy Salsa Verde will leave your guests asking for more. Tailor the spice to your liking and elevate the taste of this salsa by first grilling your tomatillos, Serrano chilies, and Vidalia onion until tender and charred.Ingredients
Serves about 2 cups (500 ml)
10 medium sized tomatillos, husked, rinsed and roughly chopped
2 Serrano chilies, stemmed and roughly chopped, keeping seeds
1 garlic clove
¼ cup (60 ml) chopped Vidalia onion
½ cup (125 ml) cilantro leaves and tender stems
1 avocado, halved, pitted and peeled
2 tbsp (30 ml) lime juice
kosher salt, to taste
Instructions
- In a blender place tomatillos, chilies, garlic and onion. Pulse until tomatillos break down and mixture is still slightly chunky. Add cilantro, avocado, lime juice and a pinch of salt. Pulse again until salsa is well combined, creamy but still has some texture. Season to taste with additional salt. Transfer to a serving bowl and refrigerate until ready to serve. Best served same day it is made.
- Note: If your grill is on you could add an extra dimension to this salsa by tossing whole tomatillos, Serrano chilies and a quarter Vidalia onion in a little vegetable oil and grilling until tender and charred. Let cool before making salsa.
Drink Pairings
CRANBERRY MOSTARDA
Ingredients
Serves about 2 cups (500 ml)
2½ tbsp (37 ml) yellow mustard seeds
¾ cup (175 ml) dry rosé wine
1 cinnamon stick
½-in (1.25 cm) piece fresh ginger root
5 whole cloves
sprigs fresh thyme
1½ cups (375 ml) granulated sugar
1 cup (250 ml) white wine vinegar
¾ cup (175 ml) pure cranberry juice, no sugar added
1 tbsp (15 ml) dry mustard
1 cup (250 ml) fresh or frozen cranberries
1½ cups (375 ml) dried cranberries
1 tsp (5 ml) finely grated tangerine zest
½ tsp (2 ml) salt
Instructions
- In a small bowl, stir together mustard seeds and wine. Cover with plastic wrap and set aside overnight.
- In a piece of cheesecloth, wrap together cinnamon, ginger, cloves and thyme. Tie closed with kitchen string.
- In a medium-sized saucepan over high heat, stir together soaked mustard seeds and wine, sugar, vinegar, cranberry juice, dry mustard and fresh or thawed, frozen cranberries. Once boiling, add spice bundle and reduce heat to medium. Cook, uncovered, without stirring, until syrup thickens enough to coat back of a spoon, 40 minutes. Turn off heat but leave saucepan on element. Discard spice bag before stirring dried cranberries, tangerine zest and salt into syrup. Cool Mostarda completely before serving. If too thick, loosen by stirring in water or rosé wine, 1 tbsp (15 ml) at a time, until desired consistency. Mostarda may be refrigerated in an airtight container for up to 1 week.
Drink Pairings
CORNBREAD LOAVES WITH HONEY BUTTER
Ingredients
Serves 12 mini loaves or 24 muffins and ⅔ cup (150 ml) Honey Butter
CORNBREAD:
1½ cups (375 ml) buttermilk
¾ cup (175 ml) unsalted butter, melted
3 eggs
1¼ cups (310 ml) granulated sugaR
1¾ cups (425 ml) medium-ground yellow cornmeal
¾ tsp (4 ml) baking soda
¾ tsp (4 ml) kosher salt
1½ cups (375 ml) all-purpose flour
12 fresh thyme sprigs
HONEY BUTTER:
½ cup (125 ml) unsalted butter, softened
3 tbsp (15 ml) liquid honey
1 tsp (5 ml) kosher salt
Instructions
- Preheat oven to 350 F (180 C). Lightly grease twelve 4 x 2-in (10 x 5 cm) mini loaf pans. Alternatively use a couple of muffin pans with paper liners. Set aside.
- In a large bowl, combine buttermilk, butter and eggs. Whisk to blend.
- In a separate large bowl, sift dry ingredients, except thyme sprigs, until evenly blended. Add wet ingredients to dry ingredients and mix just until combined. Some remaining lumps are fine.
- Divide batter evenly among prepared loaf pans and top each with a sprig of thyme. Bake for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Cool in pans on a rack.
- To make HONEY BUTTER: Mix butter, honey and salt in a small bowl until well combined. Cover and refrigerate until ready to serve. Can be refrigerated for a couple of days. Serve on warm cornbread. Can be refrigerated up to one week.
Drink Pairings
BACON AND CHIVE SCONES
Ingredients
Serves 20
1 tbsp (15 ml) grapeseed oil
6 strips bacon, finely chopped
¾ cup (175 ml) finely chopped onion
2 tsp (10 ml) poppy seeds
1 tbsp (15 ml) sunflower seeds
1 tbsp (15 ml) pumpkin seeds
1 cup (250 ml) whole milk, plus extra
2 tbsp (30 ml) finely chopped fresh chives
2 cups (500 ml) all purpose flour, plus extra
1 tbsp (15 ml) baking powder
½ tsp (2 ml) salt
2 tsp (10 ml) granulated sugar
2 tbsp (30 ml) unsalted butter, cold
ORANGE CHÈVRE SPREAD:
10 oz (300 g) fresh goat’s cheese, at room temperature
2 tbsp (30 ml) sour cream
1 orange, zest and juice only
1 tbsp (15 ml) clover honey
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220C). Line a baking tray with parchment paper and set aside.
- Heat oil in a frying pan over medium heat. Add bacon and cook, stirring often, until crispy, about 2 minutes. Add onion and cook, stirring, until soft. Transfer to a paper towellined plate and set aside to cool for 5 minutes.
- In a small bowl, combine poppy, sunflower and pumpkin seeds. Set aside.
- In a medium bowl, stir together milk, chives and bacon mixture until combined. Set aside.
- Place flour, baking powder, salt and sugar in a large bowl. Using your fingertips, rub butter into flour mixture until it resembles breadcrumbs.
- Make a well in centre of flour mixture and add milk mixture. Use a butter knife in a cutting motion to mix until just combined. Turn dough out onto a floured surface and bring together with your hands. Knead once or twice, then shape into a 1-inch (2.5 cm) thick disk. Use a 2-inch (5 cm) round cookie cutter dipped in flour to cut out scones. Place scones on prepared baking tray so they are just touching. Brush lightly with extra milk and sprinkle with seed mixture.
- Bake until scones are risen and golden brown, about 15 to 18 minutes. Transfer to a wire rack to cool slightly before serving. Scones are best eaten warm or at room temperature the day they are made. Serve with Orange Chèvre Spread, if desired.
- To make ORANGE CHÈVRE SPREAD: In a medium bowl, stir together goat’s cheese and sour cream with a rubber spatula or wooden spoon until well combined. Stir in orange zest and juice and honey. Add salt and pepper to taste. Refrigerate for at least 1 hour before serving. Makes 1½ cup (375 ml)
Drink Pairings
BEETROOT MOUSSE WITH SPRING VEGETABLE ESCABECHE
Ingredients
Serves
BEETROOT MOUSSE:
1 lb (500 g) + 1 red beets, divided
½ cup (125 ml) cold water
4 tsp (20 ml) unflavoured gelatin
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) apple jelly
1¼ cup (300 ml) Beaujolais red wine
2 tbsp (30 ml) olive oil
½ cup (125 ml) finely grated Parmesan
3 tbsp (45 ml) prepared horseradish
salt and freshly ground black pepper, to taste
ESCABECHE:
⅔ cup (150 ml) grape seed or vegetable oil
⅓ cup (75 ml) white wine vinegar
1 garlic clove, crushed
1 fresh thyme sprig
1 medium golden beet or candy cane beet, thinly sliced
1 large watermelon radish, thinly sliced
1 medium turnip, thinly sliced
watercress or baby arugula, for garnish
Instructions
- Line a 9 x 5-in (2 L) loaf pan with a layer of plastic wrap, then a layer of parchment paper. Set aside.
- Place red beets in large saucepan and cover with 2-in (5 cm) cold water. Slowly bring to a boil over medium-high heat. Reduce heat to medium-low and simmer beets until tender and a knife pierces easily. Drain beets and set aside until cool enough to handle. Peel and roughly chop all but one red beet.
- In a small bowl sprinkle gelatin over ½ cup (125 ml) cold water and allow to bloom for 10 minutes.
- In a large frying pan, melt butter over medium heat. Add chopped beets, red wine vinegar and apple jelly and cook, stirring occasionally, for 2 minutes. Add red wine and simmer until reduced by half, about 8 to 10 minutes. Transfer mixture to blender along with gelatin and blend until smooth. Add olive oil, Parmesan and horseradish. Blend again until well incorporated and smooth. Season to taste with salt and pepper. Pour mixture into prepared pan and refrigerate until set, about 6 hours.
- To make ESCABECHE: In a saucepan over low heat, warm grape seed oil, white wine vinegar, garlic and thyme. Once warmed, stir in golden beet, radish and turnip slices. Remove from heat and allow to cool to room temperature. While waiting to cool, thinly slice remaining 1 red beet and rinse well under cold water. Add red beet slices along with a good pinch of salt and toss to coat all vegetables well in marinade.
- To serve, unmould mousse terrine with help of plastic wrap and slice into ½-in (1.25 cm) slices. Arrange on serving plates and garnish with some of the drained escabeche vegetables and a few pieces of watercress or arugula, if desired. Serve immediately.
Drink Pairings
ARTICHOKE, ASPARAGUS AND PEA RISOTTO
Ingredients
Serves 4 to 6
½ lb (250 g) asparagus, trimmed and cut into 1-in (2.5 cm) pieces
1 cup (250 ml) frozen baby peas
2 large trimmed artichoke hearts, soaked in lemon water and cut into small wedges
4 tbsp (60 ml) unsalted butter, divided
½ cup (125 ml) finely chopped shallots
1 lemon, zest and juice only
2 cups (500 ml) Italian Arborio rice
1 cup (250 ml) dry white wine
6 cups (1.5 L) chicken stock, kept hot
¼ cup (60 ml) fresh grated Parmesan
sea salt and freshly ground pepper, to taste
Instructions
- Bring a small saucepan of water to a boil and add asparagus to blanch, 1 to 2 minutes, until tender but still firm. Drain and set aside. Repeat with peas. Drain and set aside. Repeat with artichoke hearts and set aside.
- Heat 3 tbsp (45 ml) of the butter in a large skillet or saucepan. When butter starts to foam, add the shallots and sauté until they start to colour, 3 to 4 minutes. Add the lemon zest, juice and rice and stir until the grains are well coated, about 1 minute. Add wine and stir until almost reduced. Add about ½ cup (125 ml) of hot stock, or just enough to barely cover rice. Cook, stirring, until liquid has almost been absorbed. Continue adding stock and repeat cooking, for about 15 minutes. The rice should be tender but still a bit firm.
- Add reserved asparagus, peas and artichoke hearts, and season to taste with salt and pepper. Add remaining butter and the cheese. Mix quickly for 1 to 2 minutes until butter and cheese have melted and been absorbed. Taste and adjust seasoning. Serve immediately with additional grated Parmesan.
Drink Pairings
ACORN SQUASH WITH KALE PESTO
Ingredients
Serves 8
¼ cup (60 ml) pistachios
¼ cup (60 ml) natural almonds
¾ cup (175 ml) firmly packed arugula
½ cup (125 ml) lightly packed fresh parsley
1 cup (250 ml) firmly packed, chopped kale
1 tbsp (15 ml) each fresh thyme and oregano
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) lemon juice
3 garlic cloves, minced, divided
¾ cup (175 ml) grated Parmesan, divided
¾ cup+1 tbsp (190 ml) extra-virgin olive oil, divided
salt and pepper, to taste
2 medium acorn squash
⅓ cup (75 ml) panko bread crumbs
Instructions
- Preheat oven to 350 F (180 C). Place pistachios and almonds on a baking sheet and toast in oven until fragrant, 8 minutes. Set aside to cool.
- Increase oven heat to 400F (200C). Add cooled nuts to a food processor and process until broken into small pieces. Add arugula, parsley, kale, thyme and oregano and continue to process, pulsing until it begins to break down. Add lemon juice and zest, 1 minced garlic clove and 1⁄2 cup (125 ml) Parmesan. Process until well combined and a chunky paste forms. With food processor running, add 3⁄4 cup (175 ml) oil in a thin stream until incorporated. Season to taste with salt and pepper. Set half the pesto aside and store remaining for another use.
- Halve the squash, scoop seeds out and discard. Cut squash halves crosswise into 3⁄4-in (2 cm) slices.
- In a large bowl, toss together squash with remaining 2 minced garlic cloves, 1⁄4 cup (60 ml) Parmesan, 1 tbsp (15 ml) oil and panko bread crumbs. Lay squash in a single layer on 2 parchment-lined baking trays and season lightly with salt and pepper. Bake until golden brown and tender, 30 minutes. Once cooked, generously brush squash with half the reserved pesto before transferring to a serving plate. Serve warm.