FENNEL, APPLE AND HAZELNUT SALAD WITH WHISKEY MAPLE VINAIGRETTE
Ingredients
Serves 4
¼ cup (60 ml) very finely chopped toasted hazelnuts
1 tsp (5 ml) dried fennel seeds, crushed or finely chopped
3 tbsp (45 ml) bourbon whiskey
1½ tbsp (22 ml) apple cider vinegar
1 tbsp (15 ml) red wine vinegar
1½ tbsp (22 ml) maple syrup
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) Dijon mustard
¼ cup (60 ml) light olive oil
sea salt and black pepper, to taste
2 small fennel bulbs, tough outer layer and stems removed, very thinly sliced
2 small ambrosia apples, very thinly sliced
¼ cup (60 ml) very thinly sliced red onion
2 tbsp (30 ml) finely chopped flat leaf parsley leaves
2 cups (500 ml) hearty mixed fall greens, such as kale, chard and chicory, torn into small pieces
ƒ cup (75 ml) whole or halved toasted hazelnuts
Instructions
- In a medium jar with a tight-fitting lid, combine finely chopped hazelnuts, fennel seeds, bourbon, vinegars, maple syrup, lemon juice and Dijon. Seal and shake well to mix. Add olive oil and salt and pepper to taste. Seal and shake until well combined. Taste, adjust seasoning if necessary and set aside.
- In a medium salad bowl, combine fennel, apple, red onion, parsley and greens. Drizzle with enough vinaigrette to coat and toss to combine. Season to taste with salt and pepper. Top with hazelnuts and serve with remaining vinaigrette on the side.
Drink Pairings
BEEF TENDERLOIN TOURNEDOS WITH WHISKY CREAM
Ingredients
Serves 4
1½ lbs (750 g) beef tenderloin, well-trimmed and cut into 4 equal pieces
3 tbsp (45 ml) Dijon mustard, divided
1 tsp (5 ml) sea salt, plus extra to taste
2 tsp (10 ml) coarsely ground black pepper, plus extra to taste
2 tbsp (30 ml) olive oil
6 tbsp (90 ml) unsalted butter, divided
1 small handful fresh rosemary, thyme and sage sprigs
4 medium garlic cloves, thickly sliced
3 tbsp (45 ml) minced shallot
2 tsp (10 ml) whole pink peppercorns
≈ cup (150 ml) Scotch whisky
½ cup (125 ml) whipping cream
2 to 3 tbsp (30 to 45 ml) fresh lemon juice, to taste
Instructions
- Rub beef with 1 tbsp (15 ml) Dijon and season with 1 tsp (5 ml) salt and 2 tsp (10 ml) pepper, coating all sides. Set aside at room temperature for 30 minutes.
- Preheat oven to 450 F (230 C).
- Heat a medium cast iron pan over medium-high until quite hot. Add olive oil and 2 tbsp (30 ml) butter. When butter is just sizzling, immediately add beef and sear on all sides, turning, about 3 minutes total. Scatter herbs and garlic into pan and transfer to oven. Roast for 10 to 12 minutes for medium rare. Remove from oven; allow beef to rest in pan for 5 minutes.
- Meanwhile, make the whisky cream. In a medium pan over medium-low heat, melt 2 tbsp (30 ml) butter, add shallot and pink peppercorns and sauté until softened, about 4 minutes. Pour in whisky, warm for 1 minute, then stir in cream and remaining 2 tbsp (30 ml) Dijon. Whisk and bring to a boil. Reduce heat and simmer for 4 to 5 minutes, or until sauce thickens. Season to taste with salt and black pepper and whisk in remaining 2 tbsp (30 ml) butter and lemon juice, to taste.
- To serve, spoon a generous pool of whisky cream into centre of 4 medium plates. Place beef tournedos on sauce and spoon a little sauce over top. Garnish with roasted herbs and garlic from pan and serve immediately with remaining whisky cream on the side.
Drink Pairings
SQUASH AND RICOTTA MILLE FEUILLE
Ingredients
Serves 4
1 x 1.1 lb (490 g) package all-butter puff pastry sheets, defrosted according to package instructions
1 large butternut squash, peeled and cut into 1-in (2.5 cm) cubes
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
1 pinch ground cinnamon
1 pinch ground nutmeg
vegetable oil, for deep frying
10 shiitake mushrooms, stems removed, thinly sliced
16 sage leaves
1 onion, thinly sliced
1 tbsp (15 ml) butter
1 x 1 lb (454 g) tub ricotta cheese
2 tsp (10 ml) salt
½ cup (125 ml) roughly chopped toasted hazelnuts
celery leaves from 1 bunch celery, picked and kept in ice water
2 radishes, thinly sliced and kept in ice water
Instructions
- Preheat oven to temperature indicated on puff pastry package. Place puff pastry in 1 layer on 1 or 2 parchment-lined baking sheets. Poke holes all over pastry with a fork. Cover each baking sheet with another piece of parchment and another baking sheet over top. Put a heavy ovensafe weight item (e.g. cast iron frying pan) on top of layered baking sheets. Bake according to suggested time on package, or until golden brown. Remove from oven and remove weight and top sheet pan. Allow to cool.
- Once cool, cut sheets into twelve 2½ x 5-in (6.25 x 12 cm) rectangles. Set aside.
- Set oven to 375 F (190 C). Toss squash in 3 tbsp (45 ml) olive oil, season with salt and pepper to taste, and add cinnamon and nutmeg. Transfer squash to a parchment-lined baking sheet and roast until cooked through and light golden on edges, about 20 minutes.
- Fill a small saucepan with enough vegetable oil to fry mushrooms. Heat oil over medium-high heat to about 375 F (190 C). Fry mushrooms until golden brown and crisp (in batches, if necessary). Remove to paper towel to drain, and season with salt and pepper. Set aside.
- In the same oil, fry sage leaves, a few at a time. Be careful, as they bubble up and may spit a bit. Remove to paper towel to drain, and season with salt and pepper.
- In a medium frying pan, fry onion in butter and remaining 1 tbsp (15 ml) olive oil over medium heat until caramelized, about 15 to 20 minutes.
- Season ricotta with 2 tsp (10 ml) salt and transfer to a piping bag with a large round tip (or use a plastic freezer bag with the corner cut off).
- To assemble, lay 1 piece puff pastry on a dinner plate. Top with 1/12 of the squash, mushrooms, caramelized onions and hazelnuts, and repeat. Place third and final layer of pastry on top and garnish with ¼ of the sage leaves, celery leaves and radish.
Drink Pairings
CLASSIC PUMPKIN TART WITH PECAN PRALINE TOPPING
Ingredients
Serves 8
PASTRY:
½ cup (125 ml) + 2 tbsp (30 ml) all-purpose flour
¼ cup (60 ml) + 1 tbsp (15 ml) cold salted butter, cut into ½-in (1.25 cm) pieces
1½ tbsp (22 ml) very cold water
FILLING:
2 cups (500 ml) pumpkin purée (from a roasted sugar pumpkin, or canned)
¼ cup (60 ml) granulated sugar
1/3 cup (75 ml) dark brown sugar
1 large pinch fine sea salt
1½ tsp (7 ml) ground cinnamon
1½ tsp (7 ml) ground ginger
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) ground cardamom
½ tsp (2.5 ml) ground allspice
1½ cups (375 ml) whipping cream, chilled
3 large eggs, beaten
TOPPING:
½ cup (125 ml) packed dark brown sugar
1/3 cup (75 ml) cold salted butter, cut into large pieces
¼ cup (60 ml) whipping cream
1 tsp (5 ml) pure vanilla extract
¾ cup (175 ml) coarsely chopped toasted pecans
lightly sweetened whipped cream, to serve
Instructions
- To make pastry, in bowl of small food processor, combine flour and butter and pulse until mixture has sandy texture, with largest pieces of butter the size of tiny peas. Add cold water and pulse until large clumps form and pastry just starts to form a ball around blade. Transfer dough to a work surface and knead a few times to bring together into a ball. Flatten into a disc, cover and refrigerate for at least 1 hour or up to 2 days.
- On a lightly floured surface, roll dough out into a 12-in (30 cm) circle. Carefully transfer to a 10-in (25 cm) tart pan with a removable base. Gently ease dough into pan. Fold excess pastry over itself to double up edges of tart and pinch off any extra from top edge. Use any excess to patch areas if necessary, or discard. Freeze while preparing filling.
- To make filling, preheat oven to 400 F (200 C). In a medium saucepan over medium heat, combine pumpkin, sugars, salt and spices. Bring to a low simmer and cook for 6 minutes, stirring frequently. Remove from heat and allow to cool in pan for 10 minutes. Add cold cream and whisk until smooth. Slowly add beaten eggs, whisking until mixture is well combined and smooth. Remove tart shell from freezer and place on a heavy baking sheet. Pour filling into crust. Carefully place tart in oven and bake for 15 minutes. Reduce heat to 325 F (170 C) and continue baking for another 30 to 40 minutes, or until centre is just set. A toothpick inserted into centre of tart should come out clean. Allow to cool completely.
- To make topping, in a small saucepan over medium-low heat, combine sugar, butter and cream. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove pan from heat and stir in vanilla and pecans. Keep warm over lowest heat or reheat when ready to serve tart.
- To serve, remove tart from pan, leaving it on metal base. Place tart back on baking sheet and reheat in a 325 F (170 C) oven for about 10 minutes, or until warmed through and pastry is crisp. Garnish edges of tart with pecan topping and top with whipped cream. Drizzle whipped cream with some of the warm pecan topping. Serve tart immediately with remaining pecan topping.
Drink Pairings
GRUYÈRE BUNS SERVED WITH ONION CONFIT
Ingredients
Serves Makes 12 buns
½ cups (375 ml) water
1 tsp (5 ml) instant yeast
1 tsp (5 ml) sugar
2 tsp (10 ml) salt
4 ¾ cups (1.175 L) bread flour
2½ cups (625 ml) shredded Gruyère cheese
1 tsp (5 ml) fresh thyme leaves, picked off stem and rubbed between fingers
1 tsp (5 ml) black pepper
ONION CONFIT B:
4 large onions, thinly sliced
½ cup (125 ml) butter
½ cup (125 ml) olive oil
2 tsp (10 ml) salt
1 tsp (5 ml) black pepper
¼ cup (60 ml) white wine
¼ cup (60 ml) beef stock
3 sprigs fresh thyme
1 bay leaf
Instructions
- In a large bowl, mix together water and yeast. Stir until yeast has dissolved.
- Add sugar, salt and flour to yeast mixture and stir until combined. Turn dough out onto countertop and knead until smooth and elastic, about 10 to 15 minutes. This can also be done in a mixer with a dough hook.
- Place dough in a clean bowl and cover with plastic wrap. Let proof in refrigerator overnight.
- The next day, divide dough into 12 pieces and roll each into a ball. Allow to rest on counter for 20 minutes. Meanwhile, mix together cheese, thyme and pepper. Set aside
- To shape buns, take a piece of dough and flatten with your hand. Take 2 tbsp (30 ml) cheese and place in middle of piece of dough. Bring edges of dough together over cheese and pinch it shut. Place bun on a parchment-lined baking sheet, pinched side down. Continue with remaining dough. Cover with a damp tea towel and allow to rise at room temperature for 1 hour, or until doubled in size.
- Meanwhile, preheat oven to 400 F (200 C). With clean scissors, cut an “X” on top of each bun. Bake for 20 to 25 minutes, or until golden brown. Serve warm, with Onion Confit.
- ONION CONFIT B: In a medium saucepan over high heat, combine all ingredients and heat until onions have softened slightly, about 5 minutes. Turn down heat to low and cook, stirring occasionally, until onions are very soft and entire mixture has browned, about 30 to 45 minutes. Remove thyme and bay leaf. Pour into a jar (fat will float to top and act as a seal). You can let confit sit overnight before serving to develop flavour, if desired. Will keep for up to 1 month in refrigerator. Makes 1 cup (250 ml)
Drink Pairings
INDIVIDUAL FALL QUICHES
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil
2 cups (500 ml) diced butternut squash, cut into ½-in (1.25 cm) cubes
2 medium shallots, chopped
½ tsp (2.5 ml) each salt and pepper, plus extra to taste
1 small head radicchio, sliced into thick ribbons
6 large eggs
1 cup (250 ml) whipping cream
1 tbsp (15 ml) chopped fresh rosemary leaves
1 lb (500 g) frozen puff pastry sheets, thawed overnight in refrigerator
4 oz (125 g) feta cheese, crumbled
Instructions
- Preheat oven to 350 F (180 C).
- In a large frying pan over medium heat, heat oil. Add squash, shallots and a good pinch each of salt and pepper. Cook, stirring occasionally, until squash is tender and shallots start to caramelize, about 10 minutes. Stir in radicchio until it begins to wilt, about 2 minutes. Remove from heat and set aside.
- In a medium bowl, beat together eggs, cream, rosemary and about ½ tsp (2.5 ml) each salt and pepper.
- Unfold puff pastry and place on a clean, lightly floured surface. Smooth out any creases in pastry with finger and roll out until ¼-in (0.5 cm) thick. Cut into 4 equal squares and carefully line 4 large ramekins or 4 small cast iron skillets with pastry. Some dough will hang over edges. Divide squash mixture and egg mixture between pastry shells. Place quiches on a rimmed baking tray, sprinkle each with feta and bake until golden and puffy, about 30 minutes. Serve immediately.
Drink Pairings
Buttermilk Panna Cotta with Summer Fruit
Ingredients
Serves 8
¼ cup (60 ml) water
2 tsp (10 ml) unflavoured gelatin
½ vanilla bean, halved lengthwise (or use 1 tsp (5 ml) pure vanilla extract)
2 cups (500 ml) whipping cream
1 pinch fine sea salt
½ cup (125 ml) granulated sugar
1½ cups (375 ml) buttermilk
MACERATED SUMMER FRUIT:
½ cup (125 ml) water
¼ cup (60 ml) granulated sugar
1 strip of lemon peel
8 small apricots, halved and pitted, or peeled, sliced peaches
½ cup (125 ml) fresh blueberries
½ cup (125 ml) fresh blackberries
1 cup (250 ml) fresh raspberries
Instructions
- In a small saucepan, combine water and gelatin. Stir to combine and allow to sit for 2 minutes for gelatin to bloom. Heat mixture over low heat until gelatin has just dissolved, about 2 minutes, then remove from heat.
- Meanwhile, in a large saucepan, combine vanilla, cream, salt, sugar and buttermilk. Bring just to a boil over moderately high heat, whisking occasionally. As soon as it comes to a boil, remove from heat and immediately whisk in gelatin mixture. Strain through a fine mesh sieve, then divide cream mixture between eight ½-cup (125 ml) glasses. Cover and chill for at least 4 hours, or overnight.
- To serve, divide fruit and syrup between chilled glasses and serve immediately.
- For the macerated summer fruit, in a medium saucepan, combine water, sugar and lemon peel. Bring to a boil over medium-high heat and cook until syrup has reduced to about 3 tbsp (45 ml). Lower heat to minimum, add apricots or peaches and swirl to coat. Cook for 3 minutes then add berries. Cook for 1 more minute, swirling berries in the syrup. Remove lemon peel. Allow to cool. Will keep refrigerated for up to 3 days.
Drink Pairings
Zucchini Ravioli
Ingredients
Serves 4
3 to 4 medium zucchinis, ends trimmed (to make 32 “noodles”)
1 tbsp (15 ml) olive oil
2 garlic cloves, minced
½ onion, finely diced
3 cups (750 ml) fresh spinach leaves, packed
1 x 15 to 16 oz (450 to 500 g) tub ricotta
1 cup + ¼ cup (250 ml + 60 ml) grated parmesan, divided
½ tsp (2.5 ml) red pepper chili flakes
¼ tsp (1 ml) ground nutmeg
salt and pepper, to taste
1 x 22 oz (650 ml) jar marinara sauce
2 cups (500 ml) cherry tomatoes
¼ cup (60 ml) chopped basil leaves
Instructions
- Using a mandoline set to 1/8 in (3 mm to 3.5 mm), slice zucchini lengthways to make even strips: these will be your “noodles”. Lay flat on a paper towel-lined surface and sprinkle with a generous pinch of salt to draw out moisture and prevent sogginess. Set aside.
- In a medium skillet over medium heat, heat oil. Sauté garlic and onion until translucent, about 5 to 8 minutes. Add spinach and cook until wilted down and moisture has cooked off a bit, about 2 minutes. Set aside and allow to cool completely.
- In a large mixing bowl, combine cooled spinach with ricotta, 1 cup (250 ml) parmesan, chili flakes and nutmeg. Season with salt and pepper to taste.
- Spread all but ½ cup (125 ml) of marinara sauce in bottom of a large casserole dish and set aside. Reserve ½ cup (125 ml) sauce for later.
- Pat zucchini dry with paper towel. To assemble ravioli, place 1 zucchini strip down on work surface, then another on top, perpendicular to the first, creating an “X”. Place 1 heaping tablespoon (just over 15 ml) of ricotta mixture in middle of “X”. Fold bottom strip up over ricotta, matching ends together, then repeat with top strip. Then take the parcel and flip it over. Place in casserole dish on top of marinara sauce and repeat with remaining zucchini “noodles”.
- Spoon remaining ½ cup (125 ml) marinara on top of parcels. Scatter cherry tomatoes around ravioli and bake for roughly 40 to 50 minutes, or until fork-tender and bubbling.
- Serve warm, topped with chopped basil and remaining ¼ cup (60 ml) parmesan.
Drink Pairings
CHICKPEA SOCCA WITH PEAS, MUSHROOMS AND CRISPY PROSCIUTTO
Ingredients
Serves 2
1/3 cup (75 ml) chickpea flour
1 tsp (5 ml) salt
3 tbsp (45 ml) extra-virgin olive oil, divided, plus more for cooking
1 garlic clove, finely minced
1/3 cup (75 ml) water, or as needed
4 thin slices prosciutto
2 cups (500 ml) sliced king oyster mushrooms
salt and pepper, to taste
½ cup (125 ml) frozen peas, blanched
3 tbsp (45 ml) whipping cream
¼ cup (60 ml) ricotta
1 small handful baby greens
chive flowers (optional), for garnish
Instructions
- Preheat oven to 375 F (190 C).
- In a bowl, mix together chickpea flour, salt, 2 tbsp (30 ml) olive oil and garlic. Gradually whisk in about 1/3 cup (75 ml) water, or as needed, until batter is the consistency of heavy whipping cream. You may not use all the water, or you may need more. Set batter aside and let rest for 30 minutes.
- Meanwhile, lay prosciutto on a parchment-lined baking sheet and bake until crisp, about 10 minutes. Remove and allow to cool, then break prosciutto into small pieces. Reserve baking sheet with prosciutto fat for next step.
- Toss mushrooms with remaining 1 tbsp (15 ml) olive oil, season with salt and pepper and place on tray to roast in the prosciutto fat. Roast for about 15 minutes, or until golden.
- Set aside ¼ of the peas for later, then pulse remaining peas in a blender with cream until you get a chunky purée. Season with salt and pepper to taste.
- Heat a 10-in (25 cm) non-stick or cast iron pan over medium heat. Add a thin layer of olive oil to pan (slightly more for cast iron). Pour half the batter in and let cook until golden brown and set, about 5 minutes. Edges should crisp up from oil; if looking dry, add more oil. Carefully flip socca over and cook on remaining side for about 3 to 4 minutes or until golden brown, adding more oil if necessary. Repeat with remaining batter.
- Lay socca on serving platters. Top with pea purée, then arrange mushrooms, prosciutto, whole peas and ricotta on each. Garnish with baby greens and chive flowers, if using.
Drink Pairings
BUFFALO CAULIFLOWER AND BLUE CHEESE FLATBREAD
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) onion powder
1 tsp (5 ml) garlic powder
2 tsp (10 ml) seasoning salt, divided
1 tsp (5 ml) paprika
¼ cup (60 ml) crumbled blue cheese, divided
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) sour cream
2 tbsp (30 ml) minced chives
½ tsp (2.5 ml) Worcestershire sauce
½ medium lemon, zest and juice
3 tbsp (45 ml) Louisiana-style hot sauce
1 tbsp (15 ml) butter, melted
2 large plain flatbreads
1 tbsp (15 ml) chopped Italian parsley
Instructions
- Preheat oven to 375 F (190 C)
- In a large bowl, toss cauliflower with olive oil, onion and garlic powders, 1 tsp (5 ml) seasoning salt and paprika
- Lay cauliflower in a single layer on a parchment-lined baking sheet and roast for 30 minutes, or until cooked through and golden brown. Keep oven on for heating flatbreads later.
- While cauliflower is roasting, make a blue cheese sauce. Set half the blue cheese aside for later, then in a bowl, combine remaining blue cheese with mayonnaise, sour cream, chives, Worcestershire sauce and lemon zest and juice. Mix and adjust seasoning to taste.
- In a small bowl, mix hot sauce and butter together and set aside.
- Warm flatbreads in oven for 5 minutes, or until warmed through.
- To assemble, spread 2 tbsp (30 ml) blue cheese sauce on each flatbread. Arrange cauliflower evenly on top. Drizzle each flatbread with hot sauce butter and remaining blue cheese sauce. Sprinkle with remaining blue cheese and parsley and serve.