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.
Drink Pairings
VEGETABLE SPRING ROLLS
Ingredients
Serves 12 spring rolls
2 tbsp (30 ml) vegetable oil, plus extra for deep frying
2 garlic cloves, minced
½-in (1.25 cm) knob ginger, minced
1 carrot, julienned
½ cup (125 ml) julienned green cabbage
1 tbsp (15 ml) cornstarch
1 tbsp (15 ml) water
8 pieces wood ear fungus, soaked for 20 minutes in hot water, then julienned
¼ cup (60 ml) canned julienned bamboo shoots, drained
1 tbsp (15 ml) oyster sauce
3 tsp (15 ml) + 1 tbsp (15 ml) soy sauce, divided
¼ tsp (1 ml) sesame oil
salt and pepper, to taste
1 package 8-in (20 cm) spring roll wrappers*
1 tsp (5 ml) rice vinegar
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) sugar
2 green onions, julienned
1 handful cilantro leaves
Instructions
- In a medium frying pan or wok with a lid, stir-fry garlic and ginger in vegetable oil over high heat just until fragrant, about 30 seconds. Add carrot and cabbage and stir-fry for 1 minute. Add a splash of water and cover with a lid. Cook until vegetables are just tender, about 3 to 5 minutes. Mix cornstarch with water to make a slurry. Set aside. Remove lid and continue cooking until liquid has evaporated, about 3 to 5 minutes. Add 1 tsp (5 ml) cornstarch slurry and mix until vegetables are glossy looking. Set remaining slurry aside. Transfer vegetables to a medium mixing bowl and allow to cool to room temperature, then refrigerate for 1 hour, until vegetables are cold.
- Remove cooled vegetables from fridge and mix in wood ear fungus, bamboo shoots, oyster sauce, 1 tsp (5 ml) soy sauce, sesame oil and salt and pepper to taste.
- When ready to roll, stir remaining cornstarch slurry. Place 1 spring roll wrapper on a flat surface, so it looks like a diamond, with a corner pointing towards you. Spoon about 2 tbsp (30 ml) filling on wrapper corner closest to you.
- Fold wrapper away from you and over filling, then fold right and left corners towards the centre, over the filling. Continue rolling, away from you, until spring roll looks like an open envelope. Dip your finger into cornstarch slurry and paint top edges with it, like an envelope seal. Finish rolling spring roll away from you and press gently to seal. Repeat with remaining filling and wrappers.
- At this point, spring rolls can either be cooked, or frozen for up to 1 month. To freeze, arrange in a single layer on a parchment-lined baking sheet and freeze overnight, then transfer to a freezer bag. Spring rolls must be fried from frozen; do not defrost before frying.
- To fry spring rolls, fill a small or medium pot with 2 to 3-in (5 to 8 cm) vegetable oil. Heat oil over medium heat until it reaches 325 F (170 C).
- Fry spring rolls in small batches, ensuring they do not touch, or they will stick together. Roll spring rolls over while frying to brown evenly on all sides. Fry until golden brown; time will vary depending on size of pot, but filling is already cooked, so you are just looking for colour and ensuring filling is hot. Once done, remove to a paper towel to drain, and repeat with remaining spring rolls.
- To make dipping sauce, in a small bowl, mix together remaining soy sauce, rice vinegar, Worcestershire sauce and sugar. Serve spring rolls with dipping sauce and garnish with green onion and cilantro.
- * One package of spring roll wrappers usually contains 24. Recipe only uses 12; however, extras are useful in case a wrapper breaks when rolling.
Drink Pairings
ROASTED ROOT VEGETABLES WITH ORANGES, OLIVES AND FETA
Ingredients
Serves 4 to 6
¾ lb (340 g) small beets, peeled, cut into 1-in (2.5 cm) wedges, steamed until al dente
¾ lb (340 g) small yams, scrubbed, cut into 1-in (2.5 cm) pieces
4 tbsp (60 ml) + ⅓ cup (75 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) finely grated orange or tangerine zest
3 tbsp (45 ml) + ⅓ cup (75 ml) freshly squeezed orange or tangerine juice, divided
2 sprigs rosemary
2 sprigs thyme
salt and pepper, to taste
1 small shallot, very finely minced
1 tbsp (15 ml) sherry vinegar
1 tsp (5 ml) ground cumin
2 large pinches crushed red chili flakes
½ cup (125 ml) coarsely chopped, oil-packed pitted olives
3 tbsp (45 ml) finely chopped fresh dill
2 small navel or tangerine oranges, peeled and sliced into thin rounds
2½ oz (75 g) creamy feta cheese
2 tbsp (30 ml) chopped mint leaves
Instructions
- Preheat oven to 400 F (200 C).
- Place beets and yams in 2 separate bowls. In a measuring cup, combine 3 tbsp (45 ml) olive oil, orange zest and 3 tbsp (45 ml) orange juice, rosemary, thyme and salt and pepper to taste, and using a wooden spoon, muddle herbs into oil and juice. Pour evenly over yams and beets and toss well to combine. Place yams and beets on opposite ends of a large baking sheet, spreading them into 2 even but separate layers. Roast vegetables, tossing from time to time, for 30 to 35 minutes, or until tender and easily pierced all the way through with tip of a sharp knife.
- Meanwhile, in a large bowl, combine remaining 1 tbsp (15 ml) + ⅓ cup (75 ml) olive oil, remaining ⅓ cup (75 ml) orange juice, shallot, vinegar, cumin, chili flakes, olives, dill and salt and pepper to taste. As soon as vegetables come out of oven, add to bowl and toss well to combine. Add orange slices and stir gently to mix and keep slices whole. Transfer to a serving platter and crumble feta over top. Sprinkle with mint, season with salt and pepper and serve immediately.
Drink Pairings
CAULIFLOWER “MAC” AND CHEESE WITH TRUFFLE OIL
Ingredients
Serves 2 as a main or 4 as a side
1 large head cauliflower, cut into bite-sized florets
1 tbsp (15 ml) olive oil
½ large onion, diced
2 garlic cloves, minced
3 tbsp (45 ml) butter
3 tbsp (45 ml) flour
1½ cups (375 ml) 2% milk
1½ cups (375 ml) grated cheddar cheese
salt and pepper, to taste
¼ cup (60 ml) bread crumbs
½ cup (125 ml) grated Parmigiano-Reggiano
2 tbsp (30 ml) truffle oil, or to taste
¼ cup (60 ml) chopped parsley leaves
Instructions
- Preheat oven to 350 F (180 C).
- To prepare cauliflower, steam florets for 5 minutes then shock in an ice bath and set aside.
- In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic and sauté for 2 to 5 minutes, until soft then add butter. Once butter has melted, add flour and stir to combine into a paste. Whisk in milk; sauce will smooth out and thicken. Add cheddar and continue to whisk until completely melted. Season with salt and pepper.
- Add steamed cauliflower florets to pan and stir to coat with sauce. Remove from heat and transfer to four 4-in ramekins or a 9 x 9-in (23 x 23 cm) baking pan. Sprinkle with bread crumbs and Parmesan. Bake for 20 to 25 minutes, or until golden brown and tender. Drizzle with truffle oil and garnish with parsley before serving.
Drink Pairings
WARM BRAISED RED CABBAGE SALAD WITH TAHINI SAUCE
Ingredients
Serves 4 to 6
3 slices bacon, chopped
1 tbsp (15 ml) olive oil
½ medium white onion, sliced
3 garlic cloves, minced
2 tbsp (30 ml) butter
1 small head red cabbage, halved, core removed, sliced vertically
¼ cup (60 ml) apple cider vinegar
1 medium orange, juice only
2 tbsp (30 ml) golden raisins
salt and pepper, to taste
2 tbsp (30 ml) pumpkin seeds, toasted
1 tbsp (15 ml) chopped parsley leaves
TAHINI SAUCE
2 tbsp (30 ml) tahini
1 garlic clove, minced
1 tbsp (15 ml) grainy mustard
2 to 4 tbsp (30 to 60 ml) water, to taste, plus extra as needed
salt and pepper, to taste
Instructions
- In a large cast iron pan or Dutch oven with a lid, cook bacon over medium-high heat until golden brown and crispy, about 6 to 8 minutes. Remove from pan and set aside. Reserve 1 tbsp (15 ml) bacon fat in pan and discard the rest.
- In same pan or Dutch oven, heat olive oil over medium-high heat. Sauté onion for 5 minutes, until soft, then reduce heat to medium-low and add garlic, butter and cabbage. Sauté for 5 minutes, until cabbage is glossy.
- Add vinegar, orange juice and raisins. Season with salt and pepper and cover with lid. Cook for 10 to 12 minutes, stirring occasionally, until cabbage is soft and liquid has fully reduced. Remove from heat and set aside.
- To make Tahini Sauce, in a small bowl, whisk together tahini, garlic and mustard. Add water, 1 tbsp (15 ml) at a time, until creamy but not too runny.
- Transfer cabbage to a serving dish and drizzle with Tahini Sauce. Garnish with bacon, pumpkin seeds and parsley.
Drink Pairings
MISO BUTTERED BEANS
Ingredients
Serves 6
2 tbsp (30 ml) unsalted butter, at room temperature
1 tbsp (15 ml) miso paste
½ tbsp (7 ml) sweet chili sauce
1 tbsp (15 ml) minced ginger
5 garlic cloves, minced
1 tbsp (15 ml) grapeseed oil
1 large shallot, sliced
1 lb (454 g) green beans, trimmed
1 x 19 oz (540 ml) can butter beans, rinsed
1 tbsp (15 ml) sesame seeds
1 tsp (5 ml) sesame oil
¼ cup (60 ml) whole cilantro leaves
2 green onions, white part only, thinly sliced
Instructions
- In a small bowl, mix together butter, miso, chili sauce, ginger and garlic. Set aside.
- In a large wok or cast iron skillet, heat oil over medium-high heat. Add shallot and sauté for 2 to 3 minutes, until softened. Add green beans and cook for 8 to 10 minutes, stirring occasionally, until they are medium-soft and slightly browned. Add butter mixture and cook for 1 minute, then add butter beans. Stir to coat in butter and cook for 1 more minute. Remove from heat, top with sesame seeds, and drizzle with sesame oil. Transfer to a serving platter and garnish with cilantro and green onion.
Drink Pairings
Winter Vegetables au Gratin
Ingredients
Serves 6
1 tbsp (15 ml) olive oil
1 medium onion, sliced
2 tbsp (30 ml) butter
4 garlic cloves, minced
1 small fennel bulb, cored and sliced
6 thyme sprigs, leaves only
2 large russet potatoes, peeled, cut into ¼-in (0.5 cm) rounds
2 cups (500 ml) chopped chard
1¼ cups (310 ml) whipping cream
½ cup (125 ml) vegetable stock
¼ tsp (1 ml) ground nutmeg
1 cup (250 ml) + ½ cup (125 ml) grated Parmigiano-Reggiano, divided
salt and white pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- In a medium skillet, heat oil over medium heat. Sauté onion until soft, about 5 minutes. Add butter, garlic and fennel. Sauté for another 5 minutes, then add thyme. Remove from heat and let cool.
- In a large bowl, combine potatoes, chard, cream, stock, nutmeg and 1 cup (250 ml) Parmesan. Add fennel mixture and gently toss to coat. Season with salt and pepper.
- Layer vegetables in an 8 x 11-in (20 x 28 cm) casserole dish, ensuring potatoes are lying flat. Pour remaining liquid over and sprinkle with remaining ½ cup (125 ml) Parmesan and bread crumbs.
- Cover with foil and bake for 35 to 45 minutes, until potatoes are soft. Remove foil and broil on high for 3 to 5 minutes, or until bread crumbs are golden brown.
Drink Pairings
BAKED YAMS WITH BROWN SUGAR MERINGUE
Ingredients
Serves 4 to 6
3 yams, scrubbed
1 tbsp (15 ml) butter, melted
1 tsp (5 ml) garlic powder
2 tsp (10 ml) salt, divided
3 egg whites
½ cup (125 ml) brown sugar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) cream of tartar
1 tsp (5 ml) coarse-flaked sea salt
1 handful arugula
1 tsp (5 ml) crushed multicoloured (or black) peppercorns
Instructions
- Preheat oven to 375 F (190 C). Line a baking sheet with parchment or foil. Poke holes all over yams with a fork so they do not explode while baking. Toss yams in butter, garlic powder and 1 tsp (5 ml) salt. Bake on lined baking sheet until soft, about 30 to 45 minutes.
- Meanwhile, make meringue. Fill a medium pot with about 2-in (5 cm) water and bring to a simmer over medium heat.
- In a medium heatproof mixing bowl that will fit over pot, combine egg whites, sugars, remaining 1 tsp (5 ml) salt and cream of tartar. Place bowl over simmering water and stir egg whites constantly with a heatproof spatula until they reach 175 F (80 C), about 8 to 10 minutes.
- Remove bowl from pot and whisk with an electric mixer until meringue is stiff and shiny, about 5 minutes.
- Spread meringue on a serving platter, cut yams in half and arrange them over meringue. Garnish with flaked sea salt, arugula and peppercorns.
Drink Pairings
CRÈME BRÛLÉE SUGAR COOKIES
Ingredients
Serves 35 cookies
2 tbsp (30 ml) + ¾ cup (175 ml) unsalted butter, room temperature, divided
8 oz (227 g) cream cheese, room temperature
3 cups (750 ml) icing sugar
2 tbsp (30 ml) Irish cream liqueur
½ cup (125 ml) packed light brown sugar
1 cup (250 ml) granulated sugar, divided
1 large egg
1 tbsp (15 ml) vanilla extract
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) cornstarch
1 tsp (5 ml) baking soda
¼ tsp (1 ml) kosher salt
Instructions
- To make frosting, in bowl of stand mixer fitted with paddle attachment, beat 2 tbsp (30 ml) butter and cream cheese until smooth. Add icing sugar and Irish cream and mix until well combined. Transfer to an airtight container, cover and refrigerate until ready to use. Frosting may be made up to 1 week in advance.
- Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside.
- In clean bowl of stand mixer fitted with paddle attachment, cream together remaining ¾ cup (175 ml) butter, brown sugar and ½ cup (125 ml) granulated sugar until light and fluffy, about 4 minutes. Add egg and vanilla and mix until well combined.
- In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Add to ingredients in bowl of mixer and mix on low until well combined.
- Place tablespoon-sized balls of dough on lined baking sheets. Refrigerate for 15 minutes, then bake until edges just start to brown, 8 to 10 minutes. Allow cookies to sit for 2 minutes on sheet before transferring to a wire rack to cool completely. Cookies may be stored in an airtight container in refrigerator for up to 1 week, or frozen for up to 1 month.
- When ready to serve, place remaining ½ cup (125 ml) granulated sugar in a small bowl. Spread 1 heaping tbsp (about 15 ml) frosting onto each cookie, then press into granulated sugar, coating frosting. Place on an unlined baking sheet, sprinkle a little extra sugar over top of each cookie and, using a kitchen torch placed very close to cookies, caramelize sugar. Set aside to cool a few minutes before serving.