OLD FASH-GIN'D
Ingredients
Serves 1
1½ oz (45 ml) Tanqueray No. Ten
½ oz (15 ml) Boomsma Jonge Gin
¼ oz (7 ml) Honey Syrup
2 dashes Peychaud's Bitters
1 dash Fee Brother's Rhubarb Bitters
grapefruit twist, for garnish
curled rhubarb, for garnish
Instructions
- Add all ingredients into a mixing vessel. Add ice and stir. Strain over large ice into an Old- Fashioned glass. Garnish with a grapefruit twist and curled rhubarb.
- To make HONEY SYRUP: Mix 2 parts honey with 1 part water.
Featuring
APPLE BUTTER GENES
Ingredients
Serves 1
1½ oz (45 ml) Père Magloire Calvados
½ oz (15 ml) Berentzen Apple Liqueur
¾ oz (22 ml) apple juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
2 tsp (10 ml) apple butter
1½ oz (45 ml) Lonetree Cider
fresh nutmeg, for garnish
dried apple pieces, for garnish
Instructions
- Combine all ingredients, except the Lonetree, in a cocktail shaker. Add ice and shake well. Strain over fresh ice into a Collins glass and top with cider. Garnish with fresh nutmeg and dried apple slices
- To make SIMPLE SYRUP: Combine equal parts sugar and water.
Featuring
CHAI ME A RIVER
Ingredients
Serves 1
½ lemon, cut into wedges
2 oz (60 ml) Courvoisier Cognac VS
¾ oz (22 ml) Chai-Demerara Syrup
1 dash Angostura Bitters
star anise, for garnish
cinnamon stick, for garnish
dried lemon, for garnish
Instructions
- Cut the lemon into wedges and muddle in a cocktail shaker. Add remaining ingredients with ice and shake well. Pour entire contents into an Old- Fashioned glass. Garnish with star anise, cinnamon stick and dried lemon.
- To make CHAI-DEMERARA SYRUP: Combine equal parts demerara sugar and hot chai tea (steeped for several minutes). Stir well.
Featuring
RUPERT'S LAND
Ingredients
Serves 1
2 oz (60 ml) Lot No. 40 Rye whisky
¼ oz (7 ml) Prospect Winery Vidal Icewine
1 tsp (5 ml) maple syrup
4 dashes Angostura bitters
orange zest, for garnish
fermented root vegetables (optional)
Instructions
- Combine first four ingredients in a mixing glass. Add ice and stir. Strain into a chilled coupe. Express oils from orange zest and discard. Serve with fermented root vegetables, if desired.
Featuring
JAMES FRANCO
Ingredients
Serves 1
2 oz (60 ml) Jameson Crested Irish whiskey
½ oz (15 ml) Montenegro Amaro Italiano
¼ oz (7 ml) Frangelico
2 dashes Pineapple Express Bitters
pineapple fronds, for garnish
Instructions
- Add all ingredients into mixing glass. Add ice and stir. Strain over large ice into an Old- Fashioned glass. Garnish with pineapple fronds.
- To make PINEAPPLE EXPRESS BITTERS: C ombine equal parts Ms. Better Bitters Pineapple, Star Anise and The Apothecary 'The Darkness' Cacao Coffee Bitters.
Featuring
HARVEST SUN
Ingredients
Serves 1
1 oz (30 ml) Suntory Toki Japanese whisky
½ oz (15 ml) Chartreuse
1 oz (30 ml) Red Capsicum Juice
½ oz (15 ml) orange juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
edible flower, for garnish
Instructions
- Combine all ingredients in a shaking tin. Add ice and shake well. Strain over crushed ice into a snifter glass. Garnish with an edible flower.
- To make RED CAPSICUM JUICE: Rinse and dice red bell peppers. Juice and fine strain to remove any pulp.
- To make SIMPLE SYRUP: Mix equal parts sugar and water.
Featuring
VEGETARIAN LENTIL AND KALE STEW
Ingredients
Serves 4
¼ cup (60 ml) extra-virgin olive oil
1 onion, diced
2 carrots, diced
1 celery rib, diced
1 garlic clove, minced
2 thyme sprigs, leaves removed and minced
1 rosemary sprig
½ cup (125 ml) crushed tomatoes
1 tbsp (15 ml) red wine vinegar
2 cups (500 ml) French lentils
4 cups (1 L) vegetable stock or water
1 Yukon Gold potato, 2-in (5 cm) cubes
1 small butternut squash, peeled and cut into 2-in (5 cm) cubes
1 bunch kale, washed and sliced
¼ cup (60 ml) whipping cream
Instructions
- Heat vegetable oil in a large heavybottomed sauce pan or Dutch oven over medium heat. Add onion, carrot, celery, garlic, thyme and rosemary. Cook until vegetables have softened, stirring occasionally, about 10 to 15 minutes.
- Add tomatoes, red wine vinegar, lentils, stock, potatoes and squash. Cook, partially covered, for 15 minutes. Add kale and continue cooking for 10 to 15 minutes or until lentils, potato and squash are soft and cooked through. Add cream and simmer for another 5 minutes, then serve.
Drink Pairings
CHINESE CLAYPOT RICE WITH CHICKEN AND SAUSAGE
Ingredients
Serves 4
1 lb (500 g) boneless, skinless chicken thighs, cut into bite-sized chunks
1 cup (250 ml) shiitake mushrooms, stems removed and halved
2 tbsp (30 ml) + 1 tbsp (15 ml) soy sauce, divided
1 tbsp (15 ml) + 1 tbsp (15 ml) oyster sauce, divided
1 tbsp (15 ml) Chinese cooking wine
2 tsp (10 ml) sugar
2 cups (500 ml) jasmine rice, washed until water runs clear
3¾ cups (925 ml) water, chicken or vegetable stock
2 pieces Chinese sausage, sliced
1 tsp (5 ml) sesame oil
1 green onion, thinly sliced
Instructions
- Mix chicken, mushrooms, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) oyster sauce, cooking wine and sugar together. Marinate 30 minutes, preferably overnight
- In a large clay pot, combine rice and water. Add chicken and mushrooms on top of rice and cover with lid. Heat pot on stove over high heat until water comes to a boil. Turn heat down to low and simmer until rice is cooked and all liquid has evaporated, about 30 to 40 minutes.
- In a small bowl, mix 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) oyster sauce and sesame oil together. Open lid and drizzle sauce in pot. Cover and let sit for 10 minutes. Stir in green onions and serve.
Drink Pairings
SEAFOOD PAELLA
Ingredients
Serves 4
¼ cup (60 ml) extra-virgin olive oil
2 oz (60 g) chorizo sausage, cut into rounds
8 chicken wing drumettes
1 onion, finely diced
2 garlic cloves, minced
1 red pepper, finely diced
1 large tomato, finely diced
2 tsp (10 ml) kosher salt
1 cup (250 ml) paella rice (Bomba)
1 tsp (5 ml) Spanish paprika, hot or sweet
2 cups (500 ml) chicken stock
1 pinch saffron
8 prawns
8 clams
1 lemon, cut into wed
Instructions
- Heat oil in a 15-in (38 cm) paella pan over medium heat. Add chorizo and fry until browned, remove and set aside.
- Sear chicken on all sides until golden brown, about 15 to 20 minutes. Remove and set aside.
- Add onion, garlic, and red peppers to pan and cook over low heat until soft and slightly caramelized, about 20 minutes, stirring occasionally. Add tomatoes and salt and continue to cook until all liquid has evaporated.
- Add rice and paprika and cook, stirring until rice has been coated in oil. Add stock, saffron and stir. Season to taste. Lay chicken wings and chorizo on top of rice. Turn heat up to high and bring to a boil. Once it boils, turn heat down to medium, liquid should simmer. Continue cooking until rice has absorbed liquid so that liquid just reaches top of rice. Add prawns and clams on rice and continue cooking until all liquid has been absorbed by rice and prawns and clams are cooked (prawns will be pink and clams will have opened). If rice, prawns, and clams are not cooked by the time the liquid has cooked down, cover pan with foil and let sit until everything has been cooked. Serve immediately with lemon wedges.
Drink Pairings
CHIVE AND CHEESE POTATO BREAD
Ingredients
Serves 18 to 20 rolls, or r1 large loaf
1 cup (250 ml) full fat sour cream or plain Greek yogurt
1 cup (250 ml) plain mashed potato
3 tbsp (45 ml) butter
3 tbsp (45 ml) sugar
1½ tsp (7 ml) salt
2 tsp (10 ml) instant yeast
3 to 3½ cups (750 to 875 ml) bread flour or all-purpose flour
1½ cups (375 ml) shredded sharp cheddar cheese
½ to ¾ cup (125 to 175 ml) finely chopped
green onions or chives
Instructions
- In a large mixing bowl, combine all ingredients except cheese and chives, starting with 2½ cups (625 ml) flour and slowly adding more flour, mixing until it becomes cohesive and smooth and starts to form a ball. You may not use all the flour depending on the moisture of the mashed potatoes. Add the cheese and chives and knead dough by hand or with an electric blender fitted with a dough hook, about 5 to 10 minutes. Dough should be smooth, fairly elastic, soft and sticky.
- Place dough in a greased bowl, cover with a clean tea towel and allow to rise for 60 to 90 minutes, until very puffy.
- To make dinner rolls, divide dough into 18 to 20 pieces. Shape each piece into a ball and place into a lightly greased 9 x 13-in (23 x 33 cm) baking dish, or two 8-in (20 cm) or 9-in (23 cm) round ovenproof skillets. Cover with a clean tea towel and allow rolls to rise until touching each other and puffy, about 1 hour.
- Alternatively, to make a large bread loaf, shape dough into a log and place in a lightly greased 9 x 5-in (23 x 12 cm) loaf pan. Cover with a clean tea towel and allow to rise about an hour, or until top of loaf is about 1-in (2.5 cm) over rim of pan.
- Preheat oven to 350 F (180 C).
- Bake rolls for 22 to 27 minutes or until light brown. Loaf will bake for about 35 to 40 minutes, tenting it lightly with foil for final 10 minutes.
- Remove rolls or loaf from oven and brush with melted butter, if desired, for a softer, rich crust. Transfer to a rack to cool.