Grilled Lamb Chops with Mint Gremolata Butter
Ingredients
Serves 4
2 tbsp (30 ml) Dijon mustard
½ cup (125 ml) olive oil
⅓ cup (75 ml) packed fresh mint leaves, plus extra for garnish
2 sprigs fresh rosemary
4 medium garlic cloves, crushed
salt and pepper, to taste
8 lamb rib chops (rack of lamb)
4 small garlic cloves
zest of 1 medium lemon
2 tbsp (30 ml) fresh rosemary leaves
salt and pepper, to taste
⅔ cup (150 ml) butter, softened
⅔ cup (150 ml) lightly packed torn fresh mint leaves
2 tbsp (30 ml) fresh lemon juice
Instructions
- To prepare lamb, in a large baking dish, combine mustard, olive oil, mint, rosemary and garlic. Stir and muddle herbs and garlic into oil. Season generously with salt and pepper, add lamb and gently massage marinade into chops. Cover and refrigerate for 2 hours.
- Meanwhile, make Mint Gremolata Butter. On a cutting board, using a large knife, mince garlic, then add lemon zest, rosemary, salt and pepper and continue chopping until very finely minced. In a small high-sided container, combine garlic mixture, butter, mint and lemon juice. Using a hand-held blender, blend until smooth, then season to taste with salt and pepper. Transfer butter to a piece of parchment paper and roll it into a log, about 6-in (15 cm) long, twisting ends of paper tightly to make a neat, compact roll. Place in refrigerator or freezer for 2 hours.
- Preheat oven to broil. Remove chops from marinade, season with salt and pepper and place on a foil-lined baking sheet. Broil lamb on one side for 3 minutes, then flip and cook until medium-rare, about 3 more minutes. Remove from oven and allow to rest for 5 minutes.
- To serve, remove Mint Gremolata Butter from refrigerator. Divide log into two halves, reserving one half for another use (can be frozen for up to 1 month and is great on pasta, steamed potatoes and for finishing sauces and gravies). Slice remaining butter into 8 rounds. Transfer lamb chops to a serving platter and top each with a round of butter. Garnish with fresh mint and serve.
Drink Pairings
Limoncello Cupcakes
Ingredients
Serves 12
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
½ cup (125 ml) unsalted butter, room temperature, divided
8 oz (227 g) cream cheese, room temperature, divided
1 cup (250 ml) granulated sugar
3 large eggs
3 tbsp (45 ml) limoncello, divided
½ cup (125 ml) whole milk
1 tsp (5 ml) finely grated lemon zest
3 tbsp (45 ml) lemon juice
1 tbsp (15 ml) vanilla extract
3 cups (750 ml) icing sugar, sifted, plus extra as desired
yellow gel food colouring (optional)
mint leaves and lemon candies or lemon peel twist, for garnish (optional)
Instructions
- Preheat oven to 350 F (180 C). Line a standard muffin tin with muffin liners and set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, cream together ¼ cup (60 ml) butter, 2 oz (57 g) cream cheese and sugar on medium speed until light and fluffy, about 2 to 3 minutes, scraping down sides of bowl occasionally to ensure mixture is properly combined. Add eggs, one at a time, beating well after each addition. Beat in 2 tbsp (30 ml) limoncello. On low speed, alternately add flour mixture in thirds and milk in halves, beginning and ending with flour mixture. Add lemon zest and juice and vanilla and mix on low speed just until incorporated. Divide batter between lined muffin tins and bake until lightly golden brown and a wooden skewer inserted in centre comes out clean, about 20 to 30 minutes. Remove from tins and transfer to a wire rack to cool completely.
- Meanwhile, make frosting. In bowl of a stand mixer fitted with paddle attachment, beat together remaining ¼ cup (60 ml) butter and 6 oz (170 g) cream cheese until light and fluffy. Beat in remaining 1 tbsp (15 ml) limoncello. Gradually add icing sugar on low speed, then increase speed to medium and beat until frosting is smooth, about 1 minute. If desired, colour frosting with a few drops food colouring. Adjust frosting consistency by adding a bit more icing sugar, if desired.
- When ready to serve, pipe or spread frosting over cupcakes and decorate with mint leaves and a lemon candy or lemon peel twist, if desired. Cupcakes are best eaten the day they are assembled, but leftovers can be stored in an airtight container in refrigerator for up to 4 days.
Drink Pairings
Sparkling Kiwi Cake
Ingredients
Serves 10 to 12
cooking spray or vegetable oil, for greasing
½ cup + 2 tbsp (155 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
1 tsp (5 ml) baking powder
¼ tsp (1 ml) kosher salt
2 large egg whites, room temperature
⅓ cup (75 ml) dry sparkling wine
1 tsp (5 ml) vanilla extract
¼ cup + 2 tbsp (90 ml) unsalted butter, room temperature
½ cup + 3½ tbsp (177 ml) granulated sugar, divided
1¼ cup (310 ml) whipping cream
¾ cup (175 ml) plain Greek yogurt
8 to 10 green kiwis
Instructions
- Preheat oven to 350 F (180 C). Grease a 9-in (23 cm) round cake pan with cooking spray or vegetable oil, then line bottom with a round of parchment paper. Set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder and salt. Set aside.
- In another medium bowl, whisk together egg whites, sparkling wine and vanilla. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, cream butter and ½ cup + 2½ tbsp (162 ml) sugar on medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl occasionally to ensure mixture is properly combined. On low speed, alternately add flour mixture in thirds and egg mixture in halves, beginning and ending with flour mixture. Pour batter into prepared cake pan and bake until sides of cake start to release from pan and a wooden skewer inserted in middle of cake comes out clean, about 25 to 30 minutes. Cool in pan on a wire rack for 30 minutes, then turn cake out onto wire rack and allow to cool completely.
- In cleaned bowl of stand mixer fitted with whisk attachment, whisk together cream and remaining 1 tbsp (15 ml) sugar until soft peaks form. Add yogurt and whip until stiff peaks form.
- Line an 8-in (20 cm) round cake ring or springform pan with a collar of acetate about 3-in (8 cm) high and secured with a small piece of tape on outside of acetate. If using cake ring, place acetate-lined cake ring on a plate or platter. Trim cooled cake to an 8-in (20 cm) round to fit snugly inside acetate ring. (Discard or snack on cake scraps.) Place cake inside acetate and lightly press into place to create bottom layer. Peel and thinly slice 3 to 4 kiwis. Arrange kiwi slices in concentric circles over cake, overlapping each piece slightly, leaving a ½-in (1.25 cm) border uncovered around edge. Dollop or pipe yogurt mixture over kiwi and level with a small offset spatula or spoon. Refrigerate cake for 4 hours, until set.
- When ready to serve, unmould cake and remove acetate. Peel and thinly slice remaining kiwis and arrange in concentric circles over top of entire cake, overlapping each piece of kiwi slightly. Slice and serve. Any leftovers may be refrigerated for up to 3 days.
Drink Pairings
Panna Cotta Tart with Rhubarb Gin Gelée
Ingredients
Serves 10 to 12
3½ oz (100 g) shelled raw pistachios, plus extra for garnish
1¼ cups (310 ml) all-purpose flour, plus extra for dusting
⅓ cup (75 ml) icing sugar
½ tsp (2.5 ml) + 1 pinch fine sea salt, divided
½ cup (125 ml) chilled unsalted butter, cut into cubes
1 to 2 tbsp (15 to 30 ml) ice water
1 large egg, lightly beaten
1 cup (250 ml) whole milk
2 tsp (10 ml) + 1¼ tsp (6 ml) powdered gelatin, divided
2 tbsp + 2 tsp (40 ml) granulated sugar
½ vanilla bean, split and seeds scraped out
½ cup (125 ml) whipping cream
¾ cup (175 ml) water
¼ cup (60 ml) gin
1 cup (250 ml) finely chopped rhubarb (about 1 large stalk)
edible flowers, for garnish (optional)
Instructions
- Preheat oven to 350 F (180 C). Line base of a 9-in (23 cm) fluted tart pan with removable bottom with a round of parchment paper.
- To make tart shell, in bowl of a food processor fitted with steel blade attachment, pulse 3½ oz (100 g) pistachios until very finely chopped. Add flour, icing sugar and ½ tsp (2.5 ml) salt, then pulse until well combined. Add butter and pulse until mixture resembles large breadcrumbs. Add 1 tbsp (15 ml) ice water and pulse until mixture forms large clumps. If mixture is not coming together, add more ice water, 1 tsp (5 ml) at a time, as needed. Tip pastry dough out onto a piece of parchment paper or plastic wrap and use it to help press dough together into a flat disc. Wrap and refrigerate for at least 30 minutes and up to 2 hours.
- Dust a large piece of parchment paper with flour and place chilled dough on top. Lightly dust top of dough with flour, then roll out into a large circle, about ⅛-in (0.25 cm) thick. Using parchment paper, flip dough into tart pan, gently guiding dough into edges of pan. Pull away paper and fix any gaps or tears that may have formed in dough. Trim overhanging dough to ½-in (1.25 cm) above lip of pan and allow excess pastry to stand straight up. Reserve dough trimmings for later use, setting aside at room temperature. Prick base of tart shell all over with a fork and place in freezer for 15 minutes.
- Line shell with parchment paper and pie weights (dried beans or rice also work). Bake for 20 minutes, until starting to brown and firm up around edges. Using parchment paper, transfer pie weights to a heatproof bowl to cool, or remove dried beans or rice and discard (or reserve for future blind baking). Using a sharp knife, cut away any excess pastry above lip of pan. Use thin pieces of reserved pastry dough to patch any cracks or gaps in shell. Brush all over inside of shell with beaten egg and bake for 15 minutes more, until dry and lightly browned. Cool to room temperature in pan on a wire rack, then place cooled tart shell in pan in freezer while making panna cotta.
- To make panna cotta, pour milk into a small saucepan and sprinkle over 2 tsp (10 ml) gelatin. Set aside and allow gelatin to bloom for 5 minutes. Then heat saucepan over medium-low heat, stirring occasionally, until gelatin has dissolved, about 3 to 4 minutes. Add sugar and vanilla seeds, stirring until sugar has dissolved, about 2 minutes more. Take care that milk mixture never comes to a simmer. Remove from heat and stir in cream and a pinch of salt. Pour about ½ cup (125 ml) panna cotta mixture into frozen tart shell and swirl around to coat bottom. Return to freezer for 10 minutes, then place tart shell on a baking sheet, stir remaining panna cotta mixture and pour into tart shell. Refrigerate until set, about 2 hours.
- Meanwhile, make rhubarb gin gelée. Pour ¾ cup (175 ml) water and gin into a small saucepan and sprinkle over remaining 1¼ tsp (6 ml) gelatin. Set aside and allow gelatin to bloom for 5 minutes.
- Heat saucepan over medium-low heat and stir in rhubarb. Bring to a simmer and cook, stirring often, until rhubarb is very soft, about 8 minutes. Strain through a fine mesh strainer into a liquid measuring cup, pressing down lightly on rhubarb to extract as much liquid as possible. Discard remaining solids. Let gelée come to room temperature, stirring occasionally; this should take about 25 minutes. Stir and pour over cold panna cotta tart layer and return to refrigerator to allow gelée to set for about 1 hour and up to 3 hours.
- To serve, carefully remove tart from pan and transfer to a serving platter. Garnish with chopped pistachios and edible flowers, if desired. Cut into slices and serve. Tart is best eaten the day it is made, but leftovers may be refrigerated for up to 2 days.
Drink Pairings
Baked Brie served with Crudités
Ingredients
Serves 4 to 6
1 small wheel brie (about 12 oz/340 g), preferably in a wooden box
crunchy raw vegetables, such as baby carrots, mini cucumbers, fennel, snap peas, radicchio, endive and radish, to serve
freshly cracked black pepper
packaged crostini or crackers, to serve
Instructions
- Preheat oven to 350 F (180 C). Remove lid of brie box, keeping it in bottom part of wooden box. Remove any stickers on bottom of box and remove brie from any plastic packaging. If brie does not come in a wooden box, unwrap fully and transfer to an ovenproof dish that brie will fit into snugly. Place box or dish on a baking sheet and bake brie for 20 minutes, until soft throughout.
- Meanwhile, wash and prepare vegetables to serve.
- Remove brie from oven and carefully cut top off. Sprinkle with pepper and place in middle of a serving platter. Arrange vegetables and crostini around brie and serve.
Drink Pairings
Spring Greens Shakshuka
Ingredients
Serves 2
4 cups (1 L) dark leafy greens, such as kale, chard and/or spinach
1 tbsp (15 ml) olive oil
½ yellow onion, diced
3 garlic cloves, minced
2 raw chorizo sausages, casings removed
1 poblano pepper, diced
1 cup (250 ml) cooked or canned* white kidney beans, rinsed
1 cup (250 ml) frozen peas, thawed
2 eggs
2 flatbreads, to serve
½ cup (125 ml) crumbled feta, for garnish
¼ cup (60 ml) chopped dill, for garnish
¼ cup (60 ml) chopped mint, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Remove tough ribs and stems from kale and chard, if using, and slice leaves into bite-sized pieces.
- In a 10-in (25 cm) cast iron or ovenproof pan, heat oil over medium heat. Add onion and garlic and sauté for 10 minutes, or until translucent. Add chorizo, breaking apart with a wooden spoon as it cooks, and sauté for 6 to 8 minutes, or until cooked through. Add poblano pepper and cook for another 5 minutes, or until softened. Add greens, beans and peas and gently stir until greens have wilted, about 3 to 5 minutes.
- Using the back of a spoon, make two small wells in mixture and crack 1 egg into each. Transfer pan to oven and bake for 6 to 10 minutes, or until eggs are cooked as desired. Meanwhile, heat flatbread in oven for 5 minutes.
- Remove Shakshuka from oven and garnish with feta, dill and mint. Serve warm with flatbread.
- *If using canned beans, any extra can be reserved and frozen for later use, if desired.
Drink Pairings
Green Pea and Leek Soup served with Gorgonzola Toasts
Ingredients
Serves 4
2 tbsp (30 ml) olive oil, divided
1 leek, white part only, sliced
1 small onion, diced
3 to 4 cups (750 ml to 1 L) chicken stock, as needed
2 cups (500 ml) frozen peas
4 cups (1 L) spinach, packed
1 cup (250 ml) + 4 tbsp (60 ml) whipping cream, divided
1 pinch ground nutmeg
1 lemon, zest only
¼ cup (60 ml) + 1 tbsp (15 ml) mint leaves, divided
salt and pepper, to taste
8 slices baguette
1 cup (250 ml) crumbled Gorgonzola
¼ cup (60 ml) chopped walnuts
½ cup (125 ml) pea shoots or microgreens (optional)
chili flakes, to taste
1 tbsp (15 ml) toasted pumpkin seeds
Instructions
- In a large saucepan, heat 1 tbsp (15 ml) oil over medium heat. Add leek and onion and sauté for 10 minutes, or until translucent. Add 3 cups (750 ml) chicken stock and bring to a boil. Add peas and spinach and cook for another 3 minutes to thaw peas and wilt spinach. Allow to cool slightly, then transfer to a high-speed blender. Add 1 cup (250 ml) cream, nutmeg, lemon zest and ¼ cup (60 ml) mint. Blend on high until smooth. If soup is too thick, gradually add up to 1 cup (250 ml) more chicken stock, blending until it reaches desired consistency. Season with salt and pepper and set aside until ready to serve. If making ahead, soup will keep in refrigerator for up to 1 week.
- Preheat oven to 350 F (180 C).
- Place baguette slices on a parchment-lined baking sheet and drizzle with remaining 1 tbsp (15 ml) oil. Divide Gorgonzola between baguette slices, placing a heaping spoonful on each. Sprinkle with walnuts and bake for 5 to 7 minutes, until cheese has melted and baguette is golden brown.
- When ready to serve, reheat soup over medium heat, if needed. Ladle into bowls and garnish each with remaining mint, 1 tbsp (15 ml) cream, pea shoots (if using), chili flakes and pumpkin seeds. Serve with Gorgonzola toasts.
Drink Pairings
Chocolate-Glazed Carrot Bundt Cake
Ingredients
Serves 12
butter, for greasing
flour, for dusting
2 cups (500 ml) carrots, scrubbed, but not peeled, and cut into ½-in (1.25 cm) pieces
¾ cup (175 ml) grapeseed oil
1 tbsp (15 ml) vanilla extract
3 large eggs
1¾ cups (425 ml) granulated sugar
1¾ cups + 2 tbsp (455 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) ground cinnamon
1 tsp (5 ml) fine salt
6 oz (170 g) bittersweet chocolate
1 tsp (5 ml) clover or light-coloured honey
7 tbsp (105 ml) unsalted butter, cut into chunks
Instructions
- Place oven rack in centre of oven, then preheat to 425 F (220 C). Generously butter a 10-cup (2.35 L) Bundt pan, then dust with flour, tapping out excess. Set aside.
- In a blender, combine carrots, oil, vanilla, eggs and sugar and blend until completely smooth. Transfer mixture to a large bowl and sift flour, baking powder, cinnamon and salt over top. With a spatula, fold dry ingredients into carrot mixture until no traces of flour remain. Pour batter into prepared Bundt pan and bake for 5 minutes. Lower oven temperature to 400 F (200 C) and continue to bake until a toothpick inserted in centre comes out clean, about 30 minutes. Allow cake to cool in pan on a wire rack for 10 minutes, then turn out onto wire rack set over a rimmed baking sheet to cool completely.
- Once cake has cooled, make chocolate glaze. Set a heatproof bowl over a saucepan filled with 1-in (2.5 cm) of water. Add chocolate, honey and butter to bowl, then place saucepan and bowl over medium heat and bring water to a simmer. Stir chocolate mixture occasionally with a spatula until glaze is uniform and smooth, about 10 minutes.
- Pour glaze over cake, coating it and allowing excess glaze to drip off onto baking sheet. Allow glaze to set for at least 20 minutes before slicing and serving. Leftover cake will keep in an airtight container at room temperature for up to 2 days.
Drink Pairings
Egg Sandos
Ingredients
Serves 6 sandwiches
7 eggs, room temperature (we recommend free-range eggs for their vibrant colour)
¼ cup (60 ml) Kewpie (Japanese) mayonnaise
1 tbsp (15 ml) whipping cream
salt and pepper, to taste
12 slices Asian milk bread, crusts removed (can also substitute white sandwich loaf)
Instructions
- Bring a medium pot of salted water to a boil over high heat. Gently add eggs, then bring water back to a boil. Turn heat down to a simmer and cook for 6½ minutes. Meanwhile, prepare two ice bath bowls. Remove 3 eggs after the 6½ minutes and place in one ice bath. Cook remaining 4 eggs for 2 more minutes (8½ minutes total), then remove and place in other ice bath.
- Once cooled, peel eggs.
- In a bowl, mash the four 8½ minute eggs, then mix with mayonnaise, cream, salt and pepper.
- Lay out 6 slices of bread. Cut the three 6½ minute eggs in half lengthwise, and lay each half cut-side down in middle of a slice of bread.
- Evenly divide egg salad between slices of bread with egg halves, and spread it out to the edges. Top with remaining slices of bread. Cut each sandwich in half and serve.
Drink Pairings
OSMANTHUS JELLIES
Ingredients
Serves 6 jellies
2 tsp (10 ml) Agar Agar powder
2 cups (500 ml) water
2 tbsp (30 ml) osmanthus flowers
3 tbsp (45 ml) honey
1 tbsp (15 ml) goji berries, rehydrated in hot water for 10 minutes then drained
6 shiso leaves, to serve
edible gold leaf, for garnish (optional)
Instructions
- In a small saucepan, whisk together agar agar and water. Bring to a boil over high heat, then reduce to medium heat and simmer for 2 minutes. Turn off heat.
- Whisk in osmanthus flowers and honey and allow mixture to sit for 5 minutes. Mix in goji berries.
- Pour mixture into 2¾-in (7 cm) domed silicon moulds and allow to set in refrigerator for at least 1 hour, or until mixture is firm and can be turned out.
- Turn jellies out onto a plate. Place each jelly on a shiso leaf on a serving platter and garnish with edible gold leaf, if using. Jellies can be made a day ahead and kept in moulds, or stored in an airtight container. Serve cold.