Miso-Chili Butter Shrimp Scampi
Ditch the knife and fork, roll up your sleeves and dive in. This Wafu take on the southern staple sees sake take over for white wine, while togarashi and yuzu replace Old Bay and lemon. Try this recipe with BC spot prawns and it’s a sure thing! Pair this recipe with Gray Monk Unwooded Chardonnay.Ingredients
Serves 4 as a main course
MISO-CHILI BUTTER
½ cup (125 ml) unsalted butter, room temperature
1½ tbsp (22.5 ml) red miso paste
2 tsp (10 ml) finely sliced green onions, green parts only
½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) honey
½ lemon, zest only
SHRIMP MARINADE
1 tsp (5 ml) minced garlic
1 tsp (5 ml) minced fresh ginger
½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) salt
1 lemon, zest and juice
1½ lbs (680 g) large shrimp, deveined, shells on
SCAMPI
1 lb (450 g) red nugget potatoes
4 cobs corn, cut in half
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) minced garlic
2 tsp (10 ml) minced fresh ginger
½ cup (125 ml) sake
2 tbsp (30 ml) mirin
2 tbsp (30 ml) fresh lemon or yuzu juice
¼ cup (60 ml) loosely packed bonito flakes
2 tbsp (30 ml) chopped fresh parsley, for garnish
2 tbsp (30 ml) furikake seasoning, for garnish
lemon wedges, to serve
fresh crusty bread, to serve
Instructions
- To make Miso-Chili Butter, in a bowl, combine all ingredients and mix well. Spread mixture on a piece of plastic wrap and roll into a log, about 4-in (10 cm) long × 1-in (2.5 cm) thick. Twist ends to seal well and refrigerate for a minimum of 2 hours.
- To make Shrimp Marinade, in a non-reactive bowl, combine garlic, ginger, Japanese chili powder, salt and lemon zest and juice. Toss with shrimp and let marinate while you prepare remaining ingredients, no more than 30 minutes.
- To finish Scampi, in a medium stockpot, cover potatoes with plenty of cold, salted water and bring to a boil. Once boiling, add corn and cook until potatoes are soft, 8 to 10 minutes. Strain, then transfer to a large mixing bowl and cover to keep warm.
- Cut the chilled miso-chili butter into ¼-in (0.6 cm) thick rounds and set aside.
- In a large frying pan over medium-high heat, melt unsalted butter and sauté garlic and ginger until fragrant but not browned. Add marinated shrimp and cook until 1 side is pink. Flip shrimp, then add sake, mirin, lemon juice and bonito flakes. Bring to a simmer and cook another 3 to 4 minutes, until shrimp are fully pink and cooked through. With a slotted spoon, add shrimp to corn and potatoes, leaving any juices in pan.
- Turn off heat, add half of the miso-chili butter to pan and whisk until melted. Add to shrimp, corn and potatoes and toss well to coat.
- Transfer to a large serving dish or serve straight on a table lined with brown kraft or butcher paper. Garnish with remaining miso-chili butter, parsley and furikake seasoning. Serve with plenty of lemon wedges and a loaf of fresh crusty bread to sop up juices.
Drink Pairings
Miso Ramen Chowder
In the true spirit of Wafu, east meets west at the bottom of this bowl. What starts as a simple and classic ramen will find you finishing up the last few spoonfuls of a rich and hearty chowder. Pair this ramen with 33 Acres of Nirvana IPA.Ingredients
Serves 4
Bacon Dashi
8 oz (225 g) unsliced smoked slab bacon, cut into ¼ × 1 × 1-in (0.6 × 2.5 × 2.5 cm) pieces
1 piece (about 3 × 4-in/7.5 × 10 cm) dashi kombu seaweed, rinsed
1 stalk celery, cut into ¾-in (2 cm) pieces
1 × 330 ml bottle Asahi Super Dry
2 × 10 oz (284 ml) cans clam nectar
2 cups (500 ml) water
3 g (about ¼ cup/60 ml) bonito flakes
MISO RAMEN CHOWDER
2 tbsp (30 ml) canola oil, divided
2 tsp (10 ml) minced garlic
1 cup (250 ml) Zuiyo Junmai Sake
1 lb (450 g) fresh clams (such as Manila or littleneck)
4 eggs
½ cup (125 ml) whipping cream
¼ cup (60 ml) white miso
1 tbsp (15 ml) potato starch
1 medium Yukon Gold potato, cut into ⅓-in (0.8 cm) dice
2 stalks celery, cut into ⅓-in (0.8 cm) dice
½ yellow onion, cut into ⅓-in (0.8 cm) dice
1 lb (450 g) fresh ramen noodles
½ cup (125 ml) finely sliced green onions, green parts only, for garnish
togarashi seasoning, for garnish
toasted nori sheets, for garnish
Instructions
- To make Bacon Dashi, in a medium saucepan, combine bacon, kombu, celery, Asahi, clam nectar and water and bring to a boil. Skim any foam, then reduce heat and simmer for about 25 minutes. Remove from heat, add bonito flakes and let steep for 10 minutes. Remove bacon slices and set aside. Strain dashi into a heatproof container and set aside.
- To make Miso Ramen Chowder, in a saucepan with a tight-fitting lid over medium-high heat, warm 1 tbsp (15 ml) canola oil until shimmering. Add garlic and sauté until fragrant, about 30 seconds. Pour in sake and reduce liquid by one-third, then add clams and cover. Cook for 3 to 4 minutes, discarding any clams that don’t open, then set aside with reserved bacon.
- Carefully pierce bottom of each egg with a thumbtack or pushpin; this will make them easier to peel. In a small saucepan, boil enough water to cover eggs, then gently lower eggs into water and cook for 7 minutes. Cool under cold running water until easy to handle. Peel and set aside for garnish.
- In a small bowl, mix cream, miso and potato starch until smooth. Set aside.
- In a medium saucepan over medium-high heat, place remaining 1 tbsp (15 ml) canola oil. Add potatoes, celery and onions and sauté until onions are slightly softened. Pour in dashi and simmer until potatoes are softened, then pour in miso-cream mixture and stir until slightly thickened. Add reserved bacon and clams and remove from heat.
- In a large saucepan of rapidly boiling water, blanch ramen noodles, stirring often, until cooked but still firm, 60 to 90 seconds. Strain and shake out any excess liquid.
- Divide noodles into 4 bowls and ladle in hot broth, distributing clams and bacon evenly. Garnish each bowl with sliced green onions, togarashi, toasted nori and 1 egg, cut in half.
Drink Pairings
Grove 42 Collins
Featuring vibrant notes of orange, lemon peel, lemongrass and ginger, this non-alcoholic beverage captures the complex flavour journey that one would find in any cocktail.Ingredients
Serves 1
½ tsp (2.5 ml) orange flower water
1 mandarin orange, peeled
2 oz (60 ml) Seedlip Grove 42
½ oz (15 ml) Simple Syrup*
½ oz (15 ml) fresh lemon juice
2 oz (60 ml) soda water
lemongrass stalk, for garnish
Instructions
- Measure orange flower water into a Collins glass, swirl it around to coat the inside and discard excess. In a cocktail shaker, muddle 1 mandarin orange, then add Seedlip Grove 42, Simple Syrup and lemon juice. Shake vigorously and fine strain over cubed ice into Collins glass. Top with soda and garnish with a stalk of lemongrass.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Rhuby-Rose Tart
Impress your guests, and maybe even yourself, with this Rhuby-Rose Tart. This tangy rhubarb curd is cradled in a sweet, crumbly crust with a soft hint of rose, adding an aromatic touch. Decorate as you please and make this recipe your own. Consider pairing this recipe with La Marca Prosecco Rosé or Sheringham Rhubarb Gin Liqueur.Ingredients
Serves 6-8
⅔ cup + ¾ cup (340 ml) butter, divided
2 cups (500 ml) graham cracker crumbs
2 tbsp (30 ml) golden brown sugar or granulated sugar
⅛ tsp (a pinch) salt
4 stalks rhubarb (about 1 lb/450 g), cut into 2-in (5 cm) chunks (fresh or frozen)
1½ tsp (7.5 ml) gelatin crystals
2 tbsp (30 ml) water
3 large eggs
¾ cup (180 ml) granulated sugar
2 tsp (10 ml) rosewater
shelled pistachios, strawberries, freeze-dried strawberries, dried roses and fresh mint leaves, for garnish, as desired
Instructions
- Preheat oven to 350 F (175 C).
- In a small saucepan, melt ⅔ cup (160 ml) butter until it starts to change colour. Remove from heat and allow to cool slightly.
- In a large bowl, combine graham cracker crumbs, sugar, salt and melted butter. Mix well. Pour into a 10-in (25 cm) tart dish or pan. Using back of a round, flat-bottomed measuring cup, push and press mixture evenly along bottom and sides of tart dish or pan.
- Bake for 8 to 10 minutes, until golden brown. Remove from oven and allow to cool completely. Blend rhubarb in a food processer. Strain through a fine-mesh strainer placed over a bowl to separate juice from pulp. Use a spoon to press solids in strainer to extract all juice. Discard solids. This should yield about 1¼ cups (310 ml) rhubarb juice.
- In a small bowl, combine gelatin and water and allow gelatin to bloom for 5 minutes. Set aside.
- In a bowl, using a handheld blender or wire whisk, whisk eggs and sugar until blended and smooth.
- In a medium saucepan, combine 1 cup (250 ml) rhubarb juice, egg mixture and ¾ cup (180 ml) butter. Cook over medium-low heat until butter melts. Stirring regularly to avoid eggs congealing along bottom and sides of saucepan, continue cooking until mixture thickens to consistency of thick yogurt. Remove immediately from heat. If curd is too thick, add remaining rhubarb juice a few tablespoons at a time.
- Add bloomed gelatin and rosewater and mix until gelatin has fully dissolved. Strain through a fine-mesh strainer to remove any lumps.
- Pour into prepared tart shell. Refrigerate overnight or for at least 4 hours to set.
- Garnish as desired with pistachios, strawberries, freeze-dried strawberries, dried roses and mint.
Drink Pairings
Spirited Halo Halo
Tagalog for “mix-mix,” halo-halo is a traditional Filipino dessert that’s a party in a glass. The icy treat gets its name from a concoction of sweet ingredients in interesting flavours and textures topped with shaved ice and evaporated or condensed milk. If you don’t have a shaved ice maker, you can simply crush ice into a fine powder in your blender. Look for halo-halo ingredients in your local Asian market or online. Pair this recipe with Captain Morgan Mango Mai Tai.Ingredients
Serves 4
½ cup (125 ml) small sago pearls
4 cups (1 L) water
1½ cups (375 ml) unsweetened coconut milk
¼ cup (60 ml) sweetened condensed milk
¼ cup (60 ml) evaporated milk
2 mangoes, peeled, pitted and cut into bite-sized cubes
1 dragon fruit, peeled and cut into bite-sized cubes
1 cup (250 ml) quartered or diced strawberries
⅓ cup (80 ml) drained palm seeds
4 tbsp (60 ml) Don Papa Rum, plus more if desired
4 to 6 cups (1 to 1.5 L) shaved ice
ube ice cream or pandan ice cream
leche flan (purchased), cut into 1-in (2.5 cm) pieces
Instructions
- In a medium saucepan, cook sago pearls in water according to package directions. Drain, then place warm in a medium bowl with coconut milk, stirring well to separate pearls. Set aside and let cool to room temperature. Coconut sago can be made up to this point and stored in an airtight container in refrigerator for up to 2 days. Before serving, warm gently over low heat to bring to room temperature.
- In a small bowl or glass measuring jug, stir condensed milk and evaporated milk. Set aside.
- In 4 tall glasses, layer sago pearls, mango pieces, dragon fruit pieces, strawberries and palm seeds. Feel free to add more or less of any ingredient. Pour at least 1 tbsp (15 ml) Don Papa Rum into each glass. Add shaved ice to fill each glass, taking care to leave some room for toppings. Top ice with 2 tbsp (30 ml) milk mixture before topping everything off with a scoop or two of ice cream and some leche flan. Halo halo is best enjoyed right away.
Drink Pairings
Matcha Coconut Crêpe Cake
This striking Matcha Coconut Crêpes Cake will be a welcome finale to any springtime meal. A captivating fusion of delicate crêpes and luscious coconut mascarpone cream, this delightful dessert offers layers of thin, green-tea-infused crêpes. Please take note to use coconut cream and not coconut milk in this recipe. Consider pairing this recipe with Choya Uji Green Tea Umeshu or Amarula Plant-Based Cream Like Liqueur.Ingredients
Serves 12
2⅔ cups (660 ml) whole milk
6 tbsp (90 ml) water
6 eggs
6 tbsp (90 ml) unsalted butter, melted
3 cups (750 ml) all-purpose flour
½ tsp (2.5 ml) fine sea salt
3 tbsp (45 ml) granulated sugar
5 tsp (25 ml) vanilla extract, divided
2 tbsp (30 ml) good-quality matcha powder, plus more for garnish coconut oil, for cooking crêpes
2 cups (500 ml) canned coconut cream (thick, creamy part only, no coconut water)
2 cups (500 ml) mascarpone
¼ cup (60 ml) icing sugar, plus more for whipping cream
1 cup (250 ml) whipping cream
toasted coconut ribbons, for garnish
Instructions
- In a blender, combine milk, water, eggs, melted butter, flour, salt, sugar, 4 tsp (20 ml) vanilla and matcha powder and blend until thoroughly combined, about 1 minute. Transfer to a jug or mixing bowl and refrigerate for at least 30 minutes and up to overnight.
- When ready to cook crêpes, remove batter from refrigerator and give it a light whisk. It should have consistency of whipping cream. If too thick, whisk in 1 to 2 tbsp (15 to 30 ml) water to thin it out.
- Heat a 7-in (18 cm) non-stick frying pan over medium-low heat. When warm, lightly grease with coconut oil, wiping off any excess with paper towel. Pour in enough batter to thinly coat bottom of pan, about 3 tbsp (45 ml). Tilt pan so entire bottom surface is coated with a thin layer of batter. Let cook for about 2 minutes. Crêpe is ready to flip when bubbles appear on surface and edges look dry. Flip with a spatula and cook for a further 30 seconds to 1 minute. Transfer to a plate and cover with a tea towel. Repeat with remaining crêpe batter. You should end up with about 20 crêpes. Crêpes can be made ahead; just stack cooked crêpes between sheets of waxed paper and store in an airtight container in refrigerator for up to 4 days.
- While crêpes cool, in bowl of a stand mixer fitted with whisk attachment, whisk coconut cream and mascarpone at medium speed until smooth and fluffy, about 1 minute. Add icing sugar and remaining 1 tsp (5 ml) vanilla. Whisk until well combined, thick and creamy, another 1 to 2 minutes. Refrigerate mixture for 20 minutes.
- To assemble cake, place first crêpe on a serving plate and spread about 1½ to 2 tbsp (22.5 to 30 ml) cream mixture into a thin layer before placing a second crêpe on top. Repeat, layering crêpes and cream and ending with a final crêpe on top, until all crêpes have been used up. Lightly cover with plastic wrap or a cake dome and refrigerate for at least 1 hour and up to overnight.
- When ready to serve, whip cream and 1 to 2 tbsp (15 to 30 ml) icing sugar until stiff peaks form. Dollop on top of cake, sprinkle with toasted coconut ribbons and finish with a dusting of matcha powder. Slice with a serrated knife and serve.
Drink Pairings
Matcha Sour
Matcha is known for its balance of mellow vegetal grassy notes, natural sweet nuttiness, a hint of bitterness and a savoury umami finish. This exquisite harmony is enhanced by the infusion of floral and spice elements of Saigon Baigur Gin and Yuzu.Ingredients
Serves 1
½ tsp (2.5 ml) matcha powder, plus more for garnish
1 tbsp (15 ml) hot water (175 F/79 C)
1 egg white
1½ oz (45 ml) Saigon Baigur Gin
¾ oz (22 ml) Nakano Obaachan’s Yuzu Shu
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
garnish with edible flowers, if desired
Instructions
- Place a coupe glass in freezer for 5 minutes. In a small bowl, whisk matcha powder and hot water to make matcha tea. In a cocktail shaker, combine egg white, matcha tea, gin, yuzu, lemon juice and Simple Syrup. Shake without ice (dry shake) to emulsify ingredients. Add ice and shake vigorously, then fine strain into chilled coupe. Garnish with edible flowers, if desired.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Dragon Eyes
Presenting a thoughtfully balanced combination of dragon fruit, rice vodka, green grape shoju, hibiscus, lemon and soda water. This Dragon Eyes cocktail pays tribute to the Year of the Dragon, reflecting qualities akin to those born under this sign – charismatic, intelligent, confident, powerful, naturally lucky and gifted. Featuring Haku Vodka and Jinro Chamisul Green Grape Soju.Ingredients
Serves 1
5 × ½-in (1.25 cm) cubes dragon fruit (save more for garnish)
1 oz (30 ml) Haku Vodka
1 oz (30 ml) Jinro Chamisul Green Grape Soju
½ oz (15 ml) Hibiscus Cordial*
¾ oz (22 ml) fresh lemon juice
2 oz (60 ml) soda water
Instructions
- In a cocktail shaker, muddle 5 pieces of dragon fruit, then add vodka, green grape soju, Hibiscus Cordial and lemon juice. Add cubed ice, shake vigorously and fine strain over new ice into a Collins glass. Top with soda water and garnish with cubes of dragon fruit on a cocktail pick.
- * To make Hibiscus Cordial, pour 10 oz (300 ml) boiling water over 2 hibiscus tea bags and steep for 5 minutes. In a small saucepan, combine 1 cup (250 ml) steeped tea with 2 cups (500 ml) granulated sugar and simmer to dissolve. Transfer to a clean bottle and allow to cool, then seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Featuring
Shibuya
Recognized as the hub of fashion and culture in Japan, Shibuya boasts the world’s busiest intersection. Bearing the same name, the Shibuya cocktail offers an oasis of serenity amidst the chaos through an elegant balance of Asian botanicals found in Roku Gin, Nakano plum wine, lychee nectar, jasmine green tea and lemon.Ingredients
Serves 1
1 oz (30 ml) Roku Gin
½ oz (15 ml) Nakano Umeshu Japanese Plum Wine
½ oz (15 ml) lychee nectar (from canned lychees)
½ oz (15 ml) Jasmine Green Tea Cordial*
¾ oz (22 ml) fresh lemon juice
garnish with edible flowers, if desired
Instructions
- Place a cocktail coupe in the freezer for 5 minutes. In a cocktail shaker with cubed ice, combine gin, plum wine, lychee nectar, Jasmine Green Tea Cordial and lemon juice. Shake vigorously and fine strain into chilled glass. Garnish with edible flowers, if desired.
- * To make Jasmine Green Tea Cordial, pour 10 oz (300 ml) boiling water over 1 tsp (5 ml) jasmine green tea leaves and steep for 5 minutes. In a small saucepan, combine 1 cup (250 ml) steeped tea with 2 cups (500 ml) granulated sugar and simmer to dissolve. Transfer to a clean bottle and allow to cool, then seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Featuring
Honey Panna Cotta with Sakura Cherry Blossom Jelly
This Honey Panna Cotta Sakura Cherry Blossom recipe is an elegant ending to any meal. Panna cotta is as easy to make as it is delicious. While divine on its own with a tumble of fruit, the cherry blossom jelly topper adds a fun, whimsical touch. Try pairing this recipe with Hakutsuru Sayuri Nigori Sake or Bottega Il Vino Dell’amore Petalo Moscato.Ingredients
Serves 6 to 8
¾ oz (22 g) unflavoured gelatin powder, divided
2¼ cups (560 ml) water, divided
3 cups (750 ml) whipping cream, divided
½ cup (125 ml) liquid honey
1 cup (250 ml) buttermilk
1 cup (250 ml) sour cream
½ vanilla bean, split and seeds scraped out
18 to 24 pickled sakura cherry blossoms (available at specialty grocery stores or online)
2 tbsp (30 ml) granulated sugar
4 fresh raspberries, plus more for garnish
fresh mint leaves, for garnish
Instructions
- To make panna cotta, in a small bowl, sprinkle just under ½ oz (15 g) gelatin over ¼ cup (60 ml) water and let sit for 3 minutes to soften and hydrate.
- Transfer hydrated gelatin to a small saucepan along with ½ cup (125 ml) whipping cream and honey. Heat over low heat, stirring often, until gelatin has dissolved completely. Take care with heat, as mixture should not come to a simmer.
- In a large bowl, whisk remaining 2½ cups (625 ml) whipping cream, buttermilk, sour cream and vanilla seeds. Using a rubber spatula, slowly stir warm gelatin mixture into buttermilk mixture until well incorporated.
- Divide mixture among 6 to 8 glasses of your choice, making sure to leave about 1-in (2.5 cm) of room at top of glasses. Place glasses on a rimmed baking sheet and refrigerate, uncovered, until panna cotta is set, 1 to 2 hours.
- Meanwhile, pick out 3 times as many pickled cherry blossoms as there are panna cottas. Place blossoms into a strainer and gently rinse under cold running water to remove excess salt. Place blossoms in a medium bowl and cover with fresh cold water. Set aside for 30 minutes at room temperature.
- In a medium saucepan, combine remaining 1 cup (250 ml) water and the sugar. Warm over medium heat, stirring often, until just at a simmer and sugar has dissolved completely. Remove from heat and add raspberries, crushing with back of a spoon to release their juice and turn mixture a light pink. Strain mixture through a fine-mesh strainer into bowl with bloomed gelatin mixture. Stir with a rubber spatula until gelatin is dissolved.
- Remove panna cotta glasses from refrigerator and add 3 cherry blossoms to each glass. Gently pour pink gelatin liquid over back of a spoon onto each panna cotta to cover cherry blossoms. Return to refrigerator, uncovered, to let cherry blossom jelly set, 1 to 2 hours.
- To serve, garnish with a couple of fresh raspberries and mint leaves. Serve chilled.