Cherry Spritz
Ingredients
Serves 1
2 oz (60 ml) Averna Amaro Siciliano
3 oz (90 ml) Concerto Lambrusco
1 oz (30 ml) cherry soda, such as Boylan’s Black Cherry
cherries (fresh or maraschino), for garnish
Instructions
- Pour Amaro into a wine glass filled with ice cubes. Slowly add Lambrusco, then top with cherry soda. Stir gently and garnish with cherries.
Featuring
Rhubarb Spritz
Ingredients
Serves 8
8 oz (250 ml) Rhubarb Syrup, or to taste
8 oz (250 ml) Lillet Blanc (Can substitute with St-Germain Elderflower Liqueur, or half each.)
1 bottle (750 ml) dry Prosecco
1 cup (250 ml) soda water
rhubarb shavings, mint leaves or rosemary sprigs, for garnish
Instructions
- To make the Rhubarb syrup, chop 4 to 6 rhubarb stalks into ½-in (1.25 cm) chunks. In a medium saucepan, combine rhubarb pieces with 1 cup (250 ml) each sugar and water and 2 tbsp (30 ml) freshly squeezed lemon juice; cook over medium heat until sugar dissolves. Reduce heat and simmer, crushing rhubarb with a wooden spoon until it breaks down and mixture thickens. Strain through a fine mesh sieve into a bowl, pressing down solids to extract as much liquid as possible. Discard solids. If necessary, stir in more water to yield 8 oz (250 ml) syrup. Allow to cool. Can be stored in refrigerator for up to a week in a sealed container.
- Combine syrup and Lillet in a large pitcher half-full of ice. Gently stir in Prosecco and top with soda. Divide into wine glasses and serve garnished with rhubarb or fresh herbs.
Featuring
Frozen Aperol Spritz
Ingredients
Serves 8
4 orange ice pops, sticks removed
8 oz (250 ml) Aperol Aperitivo
2 cups (500 ml) ice cubes
1 bottle (750 ml) dry Prosecco
orange wheels, for garnish
Instructions
- To a large blender, add ice pops, Aperol and ice. Blend on highest setting just until a slushy consistency is reached. Pour into a serving pitcher; gently stir in Prosecco. Divide into flutes and garnish each with an orange wheel.
Featuring
Love Is…
Ingredients
Serves 1
1 fresh strawberry
1 sugar cube
1 oz (30 ml) Gordon’s Premium Pink Gin
½ oz (15 ml) lemon juice
2 oz (60 ml) Cono Sur Rosé Sparkling Wine
extra strawberries, for garnish
Instructions
- In a cocktail shaker, lightly muddle 1 strawberry and 1 sugar cube. Combine gin and lemon juice with muddle mixture. Add cubed ice and stir to chill. Fine strain into a champagne flute and top with sparkling wine. Garnish with a fresh strawberry.
Featuring
BEEF BRACIOLE WITH TOMATO SAUCE
Ingredients
Serves 8
4 tbsp (60 ml) sunflower oil, divided
2 small yellow onions, diced, divided
4 garlic cloves, minced, divided
6 pancetta slices, diced
4 cups (1 L) chopped spinach
1姨� cups (375 ml) bread crumbs
1 cup (250 ml) grated mozzarella
1 to 1姨� lbs (500 to 750 g) flank steak (ask butcher to butterfly)
salt and pepper, to taste
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) olive oil
1 x 19 oz (540 ml) can crushed tomatoes
1 cup (250 ml) chopped sun-dried tomatoes
5 sprigs thyme
Instructions
- To make filling, in a medium skillet over medium-high heat, heat 2 tbsp (30 ml) sunflower oil. Add 1 diced onion and 2 minced garlic cloves. Once onions are translucent, remove from skillet into a medium-sized bowl.
- In same skillet, cook pancetta until crispy. Add pancetta to bowl of onions and garlic then return skillet to stove to cook spinach. Once spinach has wilted, add to bowl and let cool completely. Once mixture has cooled, add bread crumbs and mozzarella.
- Preheat oven to 350 F (180 C).
- Lay flank steak on a cutting board covered with plastic wrap. Season with salt and pepper. Cover with a sheet of parchment paper. Using a meat mallet, pound steak until 姨�-in (1.25 cm) thick.
- Remove parchment and spread mustard evenly over steak, then sprinkle with bread crumb mixture. Starting from closest end to you, roll meat into a log. Tie Braciole with butcher占쎌뀼 twine so it holds together while cooking.
- In a Dutch oven over high heat, heat remaining sunflower oil. Sear all sides of Braciole then set aside.
- To make sauce, in same Dutch oven, heat olive oil over medium heat. Add remaining diced onions and garlic. Saut梨� for 5 minutes then add crushed tomatoes, sun-dried tomatoes and thyme. Season with salt and pepper, to taste.
- Return Braciole to Dutch oven, cover and place in oven for 45 minutes to 1 hour. Remove from oven and let rest for 10 minutes. Slice and plate with sauce, as desired.
Drink Pairings
POLENTA WITH MUSHROOMS AND POACHED EGG
Ingredients
Serves 2
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
2 garlic cloves, minced
1 shallot, diced
3 cups (750 ml) assorted wild mushrooms
4 cups (1 L) vegetable stock
1 cup (250 ml) dry polenta
1 cup (250 ml) + 2 tbsp (30 ml) grated Parmesan, divided
2 eggs, poached
2 tbsp (30 ml) chopped parsley
2 tbsp (30 ml) chopped chives
Instructions
- In a cast iron pan over medium heat, heat oil and butter. Add garlic and shallot, cook until shallots are browned. Turn heat down to low, and add mushrooms. Cook until tender, around 10 to 15 minutes.
- In a medium saucepan over high heat, bring vegetable stock to a rolling boil. Add polenta and whisk rapidly. Turn heat down to low and cover for about 8 minutes, stirring occasionally. Once polenta is cooked add 1 cup (250 ml) of Parmesan and stir.
- To serve, place polenta in 2 shallow bowls, divide mushrooms over top. Top each bowl with a poached egg, parsley, chives and remaining 2 tbsp (30 ml) Parmesan.
Drink Pairings
ARANCINI WITH SAFFRON AIOLI
Ingredients
Serves 8 to 10
2 tbsp (30 ml) + ½ cup (125 ml) olive oil, divided
½ yellow onion, diced
2 garlic cloves, minced
8 cups (2 L) chicken stock
2 cups (500 ml) Arborio rice
½ cup (125 ml) dry white wine
1 cup (250 ml) grated Parmesan
1 cup (250 ml) grated mozzarella
salt and pepper, to taste
2 egg yolks, room temperature
1 tsp (5 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1 pinch of saffron
2 eggs
2 cups (500 ml) bread crumbs, divided
4 cups (1 L) oil, for frying
Instructions
- In a large saucepan over medium heat, heat 2 tbsp (30 ml) olive oil. Sauté onions and garlic until translucent. While onions are cooking, heat chicken stock in a large saucepan. Add rice to onions and stir for 1 to 2 minutes, then add wine to deglaze.
- Add warmed chicken stock 2 cups (500 ml) at a time, adding more only once liquid has been absorbed. Once 6 cups (1.5 L) of liquid has been added, taste rice. If still a little crunchy, add more stock, 1 cup (250 ml) at a time until rice is al dente (it should be less runny than risotto).
- Once rice is cooked, stir in Parmesan and mozzarella. Add salt and pepper to taste. Place in a shallow container and refrigerate.
- To make Saffron Aioli, in a small blender, add egg yolks, lemon juice and mustard. Blend on high for 1 minute. Turn blender down to medium and slowly add ½ cup (125 ml) olive oil. It should thicken quickly. Once a mayonnaise consistency has been achieved, add saffron, and season to taste. Pulse until bright yellow, about 30 seconds. Can keep up to 1 week refrigerated.
- Once rice has cooled, remove from fridge and add 2 eggs and 1 cup (250 ml) bread crumbs. Mix and form into golf ball-sized rounds. In a separate small bowl, add remaining bread crumbs. Roll each round in breadcrumbs, to coat.
- In a medium to large saucepan over medium heat, heat frying oil. Once oil starts to ripple, fry arancini in small batches until golden brown, about 8 minutes each. Remove from oil and place on a paper towel-lined baking sheet. Serve warm with Saffron Aioli.
Drink Pairings
COCOA-KISSED BISON TENDERLOIN SERVED WITH ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS
Ingredients
Serves 6
1 x 2 lb (1 kg) bison tenderloin, tied
2 tbsp (30 ml) cocoa powder
1 tsp (5 ml) finely ground coffee
1 tsp (5 ml) salt, plus extra
3 tbsp (45 ml) grapeseed oil, divided
For ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS:
1 cup (250 ml) water
2 tbsp (30 ml) unsalted butter
4 large multi-coloured carrots, peeled and cut into 1-in (2.5 cm) chunks
4 cups (1 L) Brussels sprouts, trimmed and halved, if large
¼ cup (60 ml) orange juice
1 tsp (5 ml) orange zest
3 tbsp (45 ml) red wine vinegar
2 tbsp (30 ml) honey
Instructions
- Preheat oven to 250 F (130 C). While oven preheats, let bison rest at room temperature for 30 minutes.
- In a small bowl, stir together cocoa powder, coffee and 1 tsp (5 ml) salt. Set aside.
- Pat bison dry with paper towels before rubbing lightly with 2 tsp (10 ml) oil and sprinkling all sides generously with salt. In a large frying pan over medium-high heat, heat remaining oil. Sear bison on all sides until nicely browned, about 6 minutes total.
- Transfer bison to a rack in a shallow roasting dish and coat with cocoa powder rub. Transfer to oven and roast until a meat thermometer inserted in centre reads 115 F (46 C), about 50 minutes. Turn oven off and return bison to oven to rest for 10 to 15 minutes more with door ajar. Final internal temperature of meat should read 125 F (52 C). Transfer bison to a carving board and let rest another 10 minutes. (This is a good time to make Carrot and Brussels Sprouts dish.)
- To serve, carve bison into slices and serve alongside Orange-Glazed Carrots and Brussels Sprouts.
- ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS:
- In a large frying pan over medium-high heat, bring water and butter to a boil. Add carrots, cover with lid and continue to cook until almost tender, about 4 to 6 minutes. Add Brussels sprouts and continue to cook for another 2 minutes. Transfer vegetables to a plate.
- To same pan, add orange juice, zest, vinegar and honey. Cook until reduced and syrupy, 2 to 5 minutes. Return vegetables to pan and toss in glaze. Remove from heat and keep warm until ready to serve.
Drink Pairings
CHOCOLATE AND ROSEMARY SHORT RIBS
Ingredients
Serves 6
6 lbs (3 kg) bone-in short ribs
salt and pepper, to taste
⅓ cup (75 ml) diced, thick-cut bacon
1½ cups (375 ml) finely chopped yellow onion
2 medium carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 cups (500 ml) dry red wine
3 cups (750 ml) unsalted vegetable stock
1 x 28 oz (794 ml) can diced tomatoes
2 sprigs thyme
1 sprig rosemary
3 tbsp (45 ml) bittersweet chocolate
2 tbsp (30 ml) Dutch processed cocoa powder
1 tsp (5 ml) finely chopped rosemary leaves
HERBED ISRAELI COUSCOUS:
2 tbsp (30 ml) unsalted butter
2 cups (500 ml) Israeli couscous
4 cups (1 L) unsalted vegetable stock
1 tsp (5 ml) salt, plus extra, to taste
1 tbsp (15 ml) lemon juice
½ cup (125 ml) finely chopped, flat leaf parsley leaves
2 green onions, finely sliced
Instructions
- Season short ribs with salt and pepper. Set aside.
- Heat a large Dutch oven over medium heat. Add bacon and sauté until crisp. Using slotted spoon, transfer bacon to a paper towel-lined plate to drain.
- In same Dutch oven, over medium-high heat, working in batches, brown ribs in drippings until brown on all sides. Transfer to a plate.
- Add to same Dutch oven onions, carrots, celery and garlic. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine, bring to a boil and let cook until liquid is reduced by half, about 5 minutes. Stir in stock, tomatoes, thyme, rosemary and reserved bacon. Return ribs to Dutch oven, cover partially with lid, and simmer on low for 1½ hours. Uncover and simmer until meat is tender, stirring occasionally, about 1½ hours longer.
- Transfer ribs to a plate and discard thyme and rosemary sprigs. Spoon fat from surface of sauce. Boil sauce until it begins to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder and rosemary leaves, stirring until chocolate melts. Season to taste. Return ribs to Dutch oven, cover partially. Simmer to rewarm, about 5 minutes. Serve ribs with Herbed Israeli Couscous.
- HERBED ISRAELI COUSCOUS:
- In a medium saucepan over medium heat, warm butter until melted. Add couscous and stir to coat. Allow to cook, stirring constantly, until couscous starts to toast and is fragrant, about 2 to 3 minutes.
- Add stock and salt and bring to a boil. Reduce heat to medium-low and simmer couscous until tender, about 10 to 12 minutes. Drain if necessary. Stir in lemon juice, parsley and green onions. Season to taste.
Drink Pairings
COCOA PASTA WITH WILD MUSHROOMS
Ingredients
Serves 4
1¾ cup (425 ml) all-purpose flour, plus extra for dusting
¼ cup (60 ml) raw cocoa powder, plus extra for dusting
½ tsp (2.5 ml) salt, plus extra
2 large eggs
1 tsp (5 ml) extra-virgin olive oil
2 tbsp (30 ml) unsalted butter
1 tsp (5 ml) grapeseed oil
½ lb (250 g) mixed wild mushrooms, cleaned and halved or quartered if large
1 cup (250 ml) whipping cream
¼ cup (60 ml) white wine
1 tsp (5 ml) fresh thyme leaves
¼ cup (60 ml) grated Parmesan, for garnish
1 tbsp (15 ml) chopped chives and/or fresh parsley leaves, for garnish
Instructions
- To make pasta noodles, in a large bowl, sift together flour, cocoa powder and salt. Make a well in centre of dry ingredients and add eggs and olive oil. Using a fork, whisk together wet ingredients, slowly incorporating flour mixture. Once dough starts to come together, turn it out onto a clean, lightly floured work surface and continue to knead dough with hands until smooth and elastic. If dough is too dry, add water, 1 tbsp (15 ml) at a time. Gather dough into a ball, wrap with plastic wrap and set aside at room temperature for at least 30 minutes.
- Once dough has rested, divide into 2 pieces. Working with 1 piece of dough at a time, roll out into a very long, thin strip of dough, at most an ⅛ inch (0.25 cm) thick, and cut into desired pasta shapes. Can do this by hand with a rolling pin and a sharp knife or using a pasta machine. Transfer rolled and shaped pasta to a baking sheet before dusting and tossing with extra cocoa powder to keep it from sticking. Set aside while making sauce.
- To make sauce, bring a large stockpot of salted water to a boil.
- In a large frying pan over medium-high heat, warm butter and grapeseed oil together. Add mushrooms along with a good pinch of salt and cook, stirring occasionally, until mushrooms start to turn golden brown, about 8 minutes. Stir in cream, white wine and thyme. Once at a simmer, reduce heat to low and allow sauce to continue simmering while cooking pasta.
- Working in batches, if necessary, drop pasta into boiling water and cook until just shy of al dente. Timing will depend on size and shape of pasta, start checking after 1 minute. Transfer pasta directly into sauce. Don’t worry if a little pasta water ends up in sauce as well. Increase heat under sauce to medium-high and toss to combine. If sauce is too thick, add a splash more of pasta cooking water. Divide among serving plates and garnish with Parmesan, chives and a light dusting of cocoa powder, if desired.