Cashew Pesto-Stuffed Mushrooms
Ingredients
Serves 10
15 to 20 small cremini mushrooms
½ cup (125 ml) raw cashews, soaked overnight and drained
1 cup (250 ml) packed fresh basil leaves
1 garlic clove, minced
½ cup (125 ml) grated Parmesan
½ lemon, juice only
¼ cup (60 ml) olive oil, plus extra as needed
salt and pepper, to taste
¼ cup (60 ml) roasted cashews, for garnish (optional)
Instructions
- Preheat oven to 375 F (190 C). Line a baking sheet with parchment paper.
- Gently clean mushroom caps with a damp cloth to remove any dirt. Remove stems and place caps upside down on lined baking sheet.
- In a food processor, pulse drained cashews until the size of rice. Add basil, garlic, Parmesan and lemon juice and process on medium speed, slowly streaming in olive oil until combined. Add more olive oil, 1 tsp (5 ml) at a time if necessary, but pesto should be quite firm and thick; if too runny, it will seep out while baking. Season pesto with salt and pepper.
- Using a small spoon, fill each mushroom cap with about 1 tsp (5 ml) pesto. Refrigerate until ready to serve.
- Bake for 15 to 20 minutes, or until mushrooms are soft. Serve warm.
- Garnish with a roasted cashew.
Drink Pairings
Whipped Feta Dip
Ingredients
Serves 8 to 10
1 cup (250 ml) crumbled feta, room temperature
3 tbsp (45 ml) warm water
4 tbsp (60 ml) olive oil, divided
1 tbsp (15 ml) sour cream
½ lemon, zest only
1 garlic clove, minced
1 tsp (5 ml) honey
½ tsp (2.5 ml) dried oregano
black pepper, to taste
assorted vegetables, to serve, such as radishes, julienned peppers, sliced cucumbers, cherry tomatoes, carrots, cauliflower florets and blanched broccoli and asparagus
pita chips, to serve
Instructions
- In a food processor, blend all ingredients (except 1 tbsp (15 ml) olive oil) on high until smooth, about 3 minutes. For an even silkier dip, blend again in a high-speed blender until a whipped texture is achieved, about 1 minute.
- Finish dip with 1 tbsp (15 ml) olive oil and serve with your favourite assorted vegetables and pita chips.
Drink Pairings
White Chocolate Mousse with Poached Rhubarb
Ingredients
Serves 4 to 6
6 oz (180 g) white chocolate, coarsely chopped
4 large egg whites, about ½ cup (125 ml)
3 tbsp (45 ml) sugar, divided
1 cup (250 ml) whipping cream
1 cup (250 ml) dry white wine
1 vanilla pod, split lengthwise, seeds scraped out
1 whole star anise
1 lb (500 g) rhubarb (5 to 6 thin stalks), ends trimmed, cut into 2-in (5 cm) pieces
½ cup (125 ml) coarsely chopped blanched almonds
½ cup (125 ml) old-fashioned oats
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) light brown sugar
¼ cup (60 ml) melted butter
whipped cream, to serve
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Melt white chocolate in a heatproof bowl set over a saucepan of simmering water, stirring often. Once melted, remove from heat.
- To make chocolate mousse, in a medium bowl, whisk egg whites to stiff peaks, then beat in 1 tbsp (15 ml) sugar. In a separate bowl, whip cream to medium-soft peaks, then slowly fold in melted chocolate until thoroughly incorporated. Fold a large spoonful of egg whites into chocolate, mix well, then fold in remaining egg whites, working quickly but carefully, to avoid deflating egg whites. Cover and refrigerate for at least 1 hour.
- To poach rhubarb, in a saucepan, combine wine, 2 tbsp (30 ml) sugar, vanilla pod and seeds, star anise and ¾ cup (175 ml) water. Bring to a boil and add rhubarb. Lower heat to simmer and poach 2 to 3 minutes, until fork-tender, soft yet firm. Remove from heat and leave rhubarb to cool in liquid.
- To make almond crunch, in a bowl, mix together almonds, oats, flour and light brown sugar and drizzle melted butter over top. Mix until incorporated and crumbly. Spread onto lined baking sheet. Bake for 20 minutes, stirring halfway through, until golden and crisp. Remove from oven and allow to cool.
- To assemble, remove rhubarb from poaching liquid and spoon into parfait glasses. Top with a large scoop of mousse and a sprinkling of almond crunch, then repeat. Top with a dollop of whipped cream. Serve immediately.
Drink Pairings
Pink Velvet Cupcakes
Ingredients
Serves 6 to 8
1¼ cups (310 ml) flour
¾ tsp (4 ml) baking powder
½ cup (125 ml) salted butter, softened
½ cup (125 ml) sugar
2 large eggs
1 tsp (5 ml) vanilla extract
3 drops red food dye
½ cup (125 ml) buttermilk, divided
½ tsp (2.5 ml) baking soda
1 tsp (5 ml) apple cider vinegar
Cream Cheese Buttercream, make ahead, recipe follows
CREAM CHEESE BUTTERCREAM
1 cup (250 ml) salted butter, softened
8 oz (250 g) package cream cheese, room temperature
2 tsp (10 ml) vanilla extract
3½ cups (875 ml) icing sugar
Instructions
- Preheat oven to 350 F (175 C).
- Line mini cupcake pan with mini liners and set aside.
- In a large mixing bowl, sift together flour and baking powder. In another bowl, using an electric mixer, cream together butter and sugar. Mix in eggs, vanilla and food dye. Mix in half of the dry ingredients and half of the buttermilk. Repeat with remaining. Combine baking soda and vinegar and mix into batter. Spoon batter into lined cupcake tin and bake for 15 minutes, or until a toothpick inserted in centre comes out clean. Allow to cool before icing.
- CREAM CHEESE BUTTERCREAM
- In a large mixing bowl, using an electric mixer, beat butter until fluffy, about 5 minutes.
- Beat in cream cheese and vanilla. Add sugar, 1 cup (250 ml) at a time, mixing as you go. Place in a piping bag and store at room temperature until ready to use.
Drink Pairings
Savoury Scones with Cranberry Cream Cheese
Ingredients
Serves 6 to 8
½ cup (125 ml) cold salted butter
3 cups (750 ml) flour
1 tbsp (15 ml) baking powder
3 cups (750 ml) grated white cheddar
1 tsp (5 ml) pepper
1 cup (250 ml) finely chopped chives
2 eggs, divided
½ cup (125 ml) + ¼ cup (60 ml) milk, divided
1 cup (250 ml) cream cheese
½ cup (125 ml) cranberry sauce
Instructions
- Preheat oven to 350 F (175 C).
- Place butter in freezer.
- In a large mixing bowl, combine flour, baking powder, cheddar, pepper and chives.
- In a small bowl, beat together 1 egg and ½ cup (125 ml) milk.
- Remove butter from freezer and grate pea-size pieces into flour. Mix lightly. Mix in wet ingredients and shape dough to form a ball. Place on a floured surface and roll to 1-in (2.5 cm) thick. Using a heart-shaped cookie cutter, cut dough into hearts. Place on a parchment-lined baking sheet.
- Mix together remaining egg and milk to make egg wash. Brush tops of scones with egg wash. Bake for 20 to 30 minutes or until golden brown.
- In a food processor, blend cream cheese and cranberry sauce. Chill in refrigerator until ready to serve. Pipe onto scones or serve alongside.
Drink Pairings
Clootie Pudding served with Drambuie Cream
Ingredients
Serves 12
2 cups (500 ml) all-purpose flour, plus extra for sprinkling
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
½ tsp (2.5 ml) ground nutmeg
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) salt
¾ cup (175 ml) granulated sugar, plus extra for sprinkling
½ cup (125 ml) frozen, coarsely grated vegetable shortening
¾ cup (175 ml) yellow raisins
½ cup (125 ml) currants
½ cup (125 ml) pitted and chopped Medjool dates
⅓ cup (75 ml) chopped dried apricots
1 medium Granny Smith apple, peeled and grated
1 tbsp (15 ml) fancy molasses
1 large egg
½ cup (125 ml) + 2 tbsp (30 ml) buttermilk
2 cups (500 ml) whipping cream
4 tsp (20 ml) icing sugar
3 tbsp (45 ml) Drambuie
Instructions
- Bring a large pot of water to a boil.
- Into a large bowl, sift flour, baking soda, spices and salt. With a wooden spoon, stir in sugar, frozen shortening, dried fruits and grated apple.
- In a small bowl, whisk together molasses, egg and buttermilk. Stir wet mixture into dry mixture to form a stiff batter.
- In a large bowl, pour some boiling water over a clean old pillowcase, a pudding cloth or a clean tea towel. Wearing rubber gloves to protect hands, remove it and carefully wring out as much water as possible. Lay it out flat on a clean work surface and sprinkle generously with flour and about 2 tbsp (30 ml) granulated sugar. Spoon pudding mixture onto centre of cloth, loosely bring up edges around mixture and secure tightly with a piece of kitchen string. Do not wrap cloth too tightly around batter, as it will expand during cooking.
- Place a folded kitchen towel in a heatproof (preferably ceramic) bowl, large enough to accommodate pudding, in base of a large, deep saucepan. Place pudding in bowl, knotted side up. Pour in enough boiling water to just cover pudding. Cover with a tight-fitting lid, bring water to a gentle simmer and cook for 4 hours. Check water level often and top up if necessary.
- Preheat oven to 350 F (180 C).
- Lift pudding from saucepan and dip briefly in a large bowl of ice-cold water. Then remove cloth and place pudding on an ovenproof baking dish or platter. Bake for 15 minutes, until outside of pudding has dried off.
- While pudding bakes, make Drambuie Cream. In a large bowl, whisk together cream and icing sugar until soft peaks form. Whisk in Drambuie. Cover and refrigerate until ready to use.
- Serve pudding warm, cut into chunky wedges, with dollops of Drambuie Cream.
Drink Pairings
Quail Scotch Eggs
Ingredients
Serves 4
12 quail eggs, room temperature
½ cup (125 ml) grainy mustard
¼ cup (60 ml) IPA beer
2 tbsp (30 ml) honey
1 lb (500 g) lean ground pork
½ tsp (2.5 ml) roughly crushed fennel seeds
1 tsp (5 ml) ground coriander
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
⅓ cup (75 ml) + 1 cup (250 ml) panko bread crumbs, divided
1 large egg white
1 cup (250 ml) all-purpose flour
2 large eggs, lightly beaten
vegetable oil, for frying
3 cups (750 ml) baby greens
Instructions
- Bring a large pot of water to a boil and have a large bowl of ice water ready. Gently add eggs to boiling water and cook for 3 minutes and 15 seconds. Remove and plunge into ice water to chill. Drain and shell, then place in fresh cold water until needed.
- In a small saucepan, whisk together grainy mustard, beer and honey. Bring to a simmer over medium heat and cook until thickened, about 5 minutes. Refrigerate Mustard-Beer Sauce until ready to use.
- In a medium bowl mix together ground pork, crushed fennel seeds, ground coriander, salt, pepper, ⅓ cup (75 ml) panko bread crumbs and egg white until well combined.
- Place a walnut-sized amount of pork mixture in palm of hand and spread into a disk ¼-in (0.5 cm) thick, or large enough to envelop egg. Gently put egg in centre of disk and wrap meat around. Roll gently in cup of hand to make a smooth ball. Repeat with remaining eggs.
- In a medium saucepan over medium-low heat, heat 1-in (2.5 cm) vegetable oil. Meanwhile, take 3 shallow bowls, place flour in first, beaten egg in second bowl and add remaining 1 cup (250 ml) panko bread crumbs to third. Dip each egg in flour, then beaten egg, then bread crumbs.
- Oil is hot enough when a few bread crumbs dropped into oil sizzle. Shallow-fry eggs in batches, turning, until they are pale gold and pork mixture is cooked through, about 4 to 5 minutes. Remove from pan and drain on a paper towel-lined plate. If Scotch Eggs are browning too fast before pork mixture is cooked, you can bake them in a preheated 350 F (180 C) oven until cooked through, about 5 to 10 minutes.
- To serve, create a nest on each serving plate with baby greens. Place 2 Scotch Eggs on baby greens and garnish with a drizzle of Mustard-Beer Sauce. Enjoy while warm.
Drink Pairings
Pineapple Tarts
Ingredients
Serves 3 dozen cookies
20 oz (570 grams) fresh or frozen pineapple, finely chopped
½ cup (125 ml) white sugar
2 cloves
1 small cinnamon stick
1 tsp (5 ml) + ½ tsp (2.5 ml) salt, divided
1 tsp (5 ml) grated ginger
1⅔ cups (400 ml) all-purpose flour
1 tbsp (15 ml) powdered milk
¼ cup (60 ml) icing sugar
¾ cup + 1 tbsp (190 ml) cold butter, grated
2 eggs, beaten
Instructions
- To make Pineapple Jam, place pineapple, white sugar, cloves, cinnamon stick and 1 tsp (5 ml) salt in a non-reactive saucepan and bring to a boil over high heat. Turn down heat to low and slowly cook for about 1 to 2 hours, or until mixture reaches a jam consistency. Remove from heat and add grated ginger. Jam can be stored in refrigerator for up to 1 month.
- To make dough, sift flour, powdered milk, icing sugar and ½ tsp (2.5 ml) salt into a large mixing bowl. Add grated butter to dry ingredients and cut it in with a pastry cutter until everything is a sandy texture.
- Add beaten eggs to butter and flour mixture and mix until a dough forms. Shape dough into a ball and wrap with plastic wrap. Let dough rest in refrigerator for at least 1 hour or overnight.
- When ready to bake cookies, preheat oven to 375 F (190 C).
- On a lightly floured surface, roll out dough to 1-in (2.5 cm) thick. With a 2-in (4 cm) round or flower-shaped cookie cutter, cut out cookies. Place on a parchment-lined baking sheet. Top each cookie with 1 tsp (5 ml) prepared Pineapple Jam rolled into a ball.
- Bake cookies for about 8 to 10 minutes, or just until starting to turn golden on edges.
- Cool to room temperature before serving. Cookies can be stored in an airtight container for up to 1 week.
Drink Pairings
Baked Goat's Cheese Dip
Ingredients
Serves 4
1 cup (250 ml) goat’s cheese
½ cup (125 ml) cream cheese
½ cup (125 ml) grated Parmesan
1 tbsp (15 ml) extra-virgin olive oil
1 garlic clove, minced
1 tsp (5 ml) Herbes de Provence
1 lemon, zest only
Instructions
- Preheat oven to 350 F (180 C).
- In a medium mixing bowl, add goat’s cheese, cream cheese and Parmesan. Using an electric mixer, mix ingredients until thoroughly combined. Place in small ovenproof dish or small cast iron skillet and bake for 15 to 20 minutes, or until browned and bubbling.
- In a small saucepan over medium heat, heat oil. Add garlic and herbs. Cook for 2 minutes. Remove from heat and add lemon zest.
- When ready to serve, drizzle a little extra oil over goat’s cheese.
- Serve with bread or crackers.
Drink Pairings
Beef Empanadas
Ingredients
Serves 4 to 10
1 tbsp (15 ml) vegetable oil
½ yellow onion
1 lb (500 g) ground beef
1 package taco seasoning
2 tbsp (30 ml) all-purpose flour
2 x 9-in (23 cm) frozen pie shells
egg wash (1 egg yolk mixed with 1 tbsp (15 ml) milk)
salsa and sour cream, to serve (optional)
Instructions
- In a medium-sized skillet over medium heat, heat oil. Sauté onion until translucent. Add beef and taco seasoning. Cook meat thoroughly. Set aside to cool completely.
- Heat oven to 375 F (190 C).
- Dust a flat surface with flour. Place pie shells on surface. Using a 4-in (10 cm) round cookie cutter, cut 10 rounds. Roll out each round once or twice until dough is ⅛-in (0.25 cm) thick.
- Place some cooled beef mixture in centre of each round. Using a pastry brush, brush half of each round with egg wash. Fold round in half over filling to form a crescent. Take one corner of empanada and pinch hard until it forms an overlap. Fold overlap over remaining dough to form pleats until you have reached the end. Using a pastry brush, brush outside with egg wash.
- Bake on baking sheet for 15 to 20 minutes or until golden brown.
- Serve with salsa and sour cream.