DUKKAH SWEET POTATO SALAD
Ingredients
Serves 4
1 medium-sized sweet potato, peeled and cut into wedges
2 small red onions, peeled and cut into wedges
6 tbsp (90 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) dukkah spice (Available at specialty grocery stores)
1 tbsp (15 ml) salt, plus extra, to taste
pepper, to taste
¼ cup (60 ml) labneh
1 cup (250 ml) cooked quinoa, cooled to room temperature
3 tbsp (45 ml) lemon juice
1 lemon, zest only
1 tsp (5 ml) chopped parsley
1 tsp (5 ml) chopped mint
½ cup (125 ml) cherry tomatoes, halved
2 handfuls baby greens
¼ cup (60 ml) Macedonian-style feta (can substitute for regular feta), broken into chunks
Instructions
- Preheat oven to 375 F (190 C).
- In a large bowl, toss together sweet potatoes, onions, 3 tbsp (45 ml) olive oil, dukkah spice, 1 tbsp (15 ml) salt and pepper, to taste. Transfer to a parchment-lined baking tray and bake for about 30 minutes, or until tender and golden brown, turning halfway through.
- Spread labneh on a serving plate, then add quinoa. Arrange sweet potatoes and onions on top.
- In a large bowl, whisk together remaining 3 tbsp (45 ml) olive oil, lemon juice, lemon zest and herbs, toss dressing together with cherry tomatoes and baby greens.
- Arrange tomatoes, greens and feta on salad and drizzle with remaining dressing. Sweet potatoes and onions can be served warm or at room temperature.
Drink Pairings
SPINACH AND RICOTTA PIE
Ingredients
Serves 6 to 8
1½ cups (375 ml) cubed pancetta, ½-in (1.25 cm) cubes
1 cup (250 ml) finely chopped green onions
2 garlic cloves, crushed
2 x 10½ oz (300 g) packages frozen chopped spinach, thawed
1 lb (500 g) ricotta cheese
1 egg
½ tsp (2.5 ml) salt
¾ tsp (4 ml) pepper
1 pinch nutmeg
1 tsp (5 ml) dried basil leaves
¼ tsp (1 ml) paprika
1 lb (500 g) phyllo pastry, thawed
⅔ cup (150 ml) melted butter
¼ cup (60 ml) micro greens, for garnish (optional)
1 tbsp (15 ml) pine nuts, for garnish (optional)
Instructions
- In a medium frying pan, fry pancetta. Drain off excess fat and set pancetta aside. In same pan, sauté green onions and garlic, scraping up browned bits from bottom of pan with a wooden spoon, for about 2 minutes, until fragrant. Set aside to cool.
- Squeeze liquid from frozen spinach, should yield about 1½ cups (375 ml). In a large bowl, combine ricotta, spinach, sautéed green onions, garlic and pancetta. Lightly whisk together egg, salt, pepper, nutmeg, basil and paprika. Pour evenly over ricotta mixture and mix until combined. Set aside.
- Preheat oven to 375 F (190 C) and adjust rack to centre position. Generously grease bottom and sides of a 9-in (2.5 L) springform pan
- Unroll phyllo pastry flat onto a clean surface and cover with a tea towel. Place 1 phyllo sheet into springform pan to cover bottom and sides. Allow excess to hang over edge of pan. Generously brush some melted butter over pastry. Rotate pan slightly and place another phyllo sheet over, allowing excess pastry to hang over edge. Generously brush some more melted butter over pastry. Continue this process with additional 10 sheets rotating pan each time to cover all sides evenly.
- Add filling into pan and lightly flatten surface with offset spatula. Centre 1 phyllo sheet over filling and generously brush with melted butter. Rotate pan slightly and repeat layering phyllo sheets and brushing melted butter 3 more times. Loosely fold all excess pastry over top. The surface should look crumpled. Generously drizzle any remaining melted butter over top and bake until golden, about 30 to 40 minutes. Allow to rest for 10 minutes before serving. Garnish with micro greens and pine nuts, if using.
Drink Pairings
SWEET POTATO, BEET AND APPLE GALETTE
Ingredients
Serves 8
¼ cup (60 ml) ice water
2 tsp (10 ml) apple cider vinegar, divided
2 cups (500 ml) all-purpose flour, plus extra for dusting
1 tsp (5 ml) salt
1 cup (250 ml) cold unsalted butter, cut into cubes
tbsp (15 ml) Dijon mustard
tbsp (15 ml) extra-virgin olive oil, plus extra
¼ tsp (1 ml) pepper
½ tsp (2.5 ml) fresh thyme leaves
5 oz (150 g) goat’s cheese, at room temperature, divided
1 large red beet, peeled and sliced into ⅛-in (0.25 cm) thick rounds
1 medium sweet potato, peeled and sliced into ⅛-in (0.25 cm) thick rounds
1 medium baking apple (Honeycrisp, Gala or Fuji) sliced into ⅛-in (0.25 cm) thick rounds
Instructions
- Preheat oven to 375 F (190 C).
- In a measuring pitcher, stir together ice water and 1 tsp (5 ml) apple cider vinegar, set aside.
- In a large bowl, whisk together flour and salt. Cut butter into flour mixture using a fork or dough blender. When done, butter should be roughly pea sized and well coated in flour.
- Add water mixture 1 tbsp (15 ml) at a time and stir into flour mixture with a fork until a shaggy dough forms. Gently knead dough in bowl with hands 3 or 4 times. Shape dough into a disk, wrap in parchment paper and refrigerate while preparing filling.
- In a small bowl, whisk together mustard, olive oil, remaining 1 tsp (5 ml) apple cider vinegar, pepper and thyme until well combined. Set dressing aside.
- On a floured work surface, roll out dough to about a ¼-in (0.5 cm) thick round. Move dough to a parchment-lined baking sheet. Spread 3½ oz (105 g) of goat’s cheese on dough, leaving a 1½‑in (3.75 cm) boarder around. Alternate layering slices of beet, sweet potato and apple over goat’s cheese working in a circular pattern and slightly overlapping.
- Drizzle with reserved dressing before gently folding bare edges of dough inwards on top of filling. Brush crust with a little additional olive oil.
- Bake until crust is golden brown, and vegetables are softened, about 40 to 50 minutes. Let cool for about 10 minutes before garnishing with a crumble of remaining 1½ oz (45 g) goat’s cheese. Serve slices warm or at room temperature.
Drink Pairings
BARBECUED BRIE WITH MARINATED CHERRIES
Ingredients
Serves 4
1 tbsp (15 ml) sugar
1 tbsp (15 ml) bourbon
1 pinch each, salt and pepper
1 pinch lemon zest
1 cup (250 ml) cherries, pitted and halved
1 tsp (5 ml) lemon juice
1 small wheel brie, about 5 to 6-in (12 to 15 cm), room temperature
1 tbsp (15 ml) olive oil
Herbs, for garnish
Toasted or candied nuts, to serve
Toasted bread and/or crackers
Instructions
- In a small pot over medium heat, heat sugar, bourbon, salt, pepper and lemon zest just until sugar has dissolved. Let cool, then mix with cherries and lemon juice. Let sit for at least 1 hour, or up to 3 days refrigerated. Let cherries come to room temperature before serving.
- Preheat barbecue to medium heat. Rub brie with olive oil on both sides. Once barbecue is hot, grill brie for about 5 minutes per side. Transfer brie to a serving platter and top with marinated cherries. Garnish with herbs and serve with candied nuts and bread and/or crackers.
Drink Pairings
SUMMER FRUIT PAVLOVA
Ingredients
Serves 6
5 egg whites, at room temperature
½ tsp (2.5 ml) salt
1¼ cup + 4 tbsp (310 ml + 60 ml ) sugar, divided
1¼ tbsp (22 ml) cornstarch
2 tsp (10 ml) vanilla extract
1¾ cup (425 ml) whipping cream
1 vanilla pod, cut open and scraped
2 cups (500 ml) mixed summer fruit, such as raspberries, blackberries, nectarines and plums, pits removed and cut into wedges mint leaves, for garnish
Powdered sugar, for garnish
Instructions
- Preheat oven to 275 F (140 C).
- When separating egg whites, it’s important there are absolutely no yolks. Any fat will prevent egg whites from fully whipping. In a clean mixing bowl, whip egg whites and salt with a mixer until foamy. While whipping, gradually add 1¼ cup (310 ml) sugar. Continue to whip until egg whites are stiff, soft and glossy. It should hold its shape when beater is pulled out of meringue. Fold in cornstarch and vanilla extract.
- Pour meringue onto a parchment-lined baking sheet and spread into an oval about 8 x 6-in (20 x 15 cm), pushing outside edge higher than middle, like a crater. Bake for about 2 hours. It can’t be overbaked unless it turns brown. After 2 hours, turn oven off and open oven door slightly. Allow pavlova to cool inside oven. Can leave it overnight.
- Whip cream with 1 tbsp (15 ml) sugar and vanilla beans to soft peaks. Set aside in refrigerator. Mix fruit with remaining 3 tbsp (45 ml) sugar and set aside in refrigerator.
- When ready to serve, place meringue on a serving platter. Place whipped cream on top and then fruit. Garnish with mint and powdered sugar.
Drink Pairings
BLUEBERRY-BASIL HAND PIE ICE CREAM SANDWICHES
Ingredients
Serves 6
1 cup (250 ml) whipping cream
1 x 14 oz (397 g) can sweetened condensed milk
2 cups (500 ml) mascarpone cheese
2 tbsp (30 ml) vanilla extract
½ tsp (2.5 ml) sea salt
¼ cup (60 ml) basil leaves, finely chopped
¾ cup + 1 tsp (175 ml + 5 ml) granulated sugar, divided
3 tbsp (45 ml) cornstarch
3 tbsp (45 ml) red wine
2½ cups (625 ml) fresh blueberries, divided
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) pepper
¼ cup (60 ml) basil leaves, roughly chopped
1½ cups (375 ml) all-purpose flour
½ tsp (2.5 ml) salt
⅛ tsp (0.5 ml) baking powder
4½ tbsp (67.5 ml) unsalted butter, chilled
5½ tbsp (82.5 ml) vegetable shortening, chilled
2 egg yolks, divided
2 tsp (10 ml) apple cider vinegar
½ cup (125 ml) cold water, plus extra
2 ice cubes
Instructions
- In bowl of a stand mixer fitted with a whisk attachment, place cream. Whisk just until stiff peaks form. Transfer to a bowl and replace mixing bowl back on stand mixer. Into bowl of stand mixer, add sweetened condensed milk, mascarpone cheese, vanilla extract and sea salt. Whisk until well combined and smooth. Remove bowl from mixer and stir in finely chopped basil leaves with a rubber spatula. Fold in whipped cream into mascarpone mixture. Pour ice cream base into a freezer-safe container and freeze for 4 to 6 hours.
- In a medium saucepan, stir together ¾ cup (175 ml) sugar and cornstarch until combined. Stir in red wine and 2 cups (500 ml) blueberries. Place saucepan over medium heat and, stirring often, bring mixture to a simmer until sauce becomes thick and glossy and blueberries have burst, about 10 to 15 minutes. Remove from heat and stir in remaining ½ cup (125 ml) blueberries, lemon juice, pepper and roughly chopped basil. Transfer mixture to a bowl and let cool at room temperature, cover in plastic wrap and refrigerate until ready to use. Filling can be made up to 3 days ahead.
- In a food processor, add flour, salt, baking powder and remaining 1 tsp (5 ml) sugar. Pulse a few times until mixture is well blended. Add butter and vegetable shortening and pulse 5 times.
- In a small bowl, whisk together 1 egg yolk, apple cider vinegar and water. Add ice cubes and let sit for 2 minutes. Add 3 tbsp (45 ml) of egg yolk mixture to flour mixture in food processor and pulse a few times. Dough should come together but not be too wet. If dough is too dry, add more egg yolk mixture 1 tsp (5 ml) at a time until desired consistency is achieved. Turn dough out onto a clean work surface, bring together in a clump, divide into 2 pieces, press each piece into a dish and wrap each piece in plastic wrap before refrigerating for 1 hour.
- Working with 1 disk of dough at a time, roll dough between 2 large pieces of wax paper until about ⅛-in (2.5 cm) thick. Cut out twelve 2½-in (6 cm) circles and place on 2 baking trays lined with parchment paper. Repeat with second disk of dough except cut out twelve 3-in (8 cm) circles.
- Place 1½ to 2 tbsp (21 to 30 ml) of cooled filling onto middle of each smaller circle. Lightly brush outside filled circles with water before placing a larger circle on top of filling and sealing edges by pressing tines of a fork around each pie. Refrigerate pies while oven preheats to 350 F (180 C).
- In a small bowl, whisk together remaining egg yolk and 1 tbsp (15 ml) water. Brush tops of each pie with egg wash. With a sharp paring knife, cut a small vent in the top of each pie. Bake pies until crust is golden brown and blueberry filling is bubbling out of vent, about 25 to 35 minutes. Transfer pies to a wire rack to cool completely
- To assemble, invert 1 blueberry hand pie and top with a scoop of ice cream. Top with another hand pie and serve immediately.
Drink Pairings
NO-BAKE BASIL STRAWBERRY CHEESECAKE
Ingredients
Serves 6
1½ cups (375 ml) pecans
1 cup (250 ml) unsweetened, shredded coconut
6 Medjool dates, pitted
⅛ tsp (pinch) salt
½ large avocado, peeled and pitted
⅓ cup (75 ml) packed basil leaves, plus extra for garnish
1 x 14 oz (397 g) can sweetened condensed milk
1 tsp (5 ml) vanilla extract
1 x 8 oz (226 g) package cream cheese, at room temperature
2 tbsp (30 ml) lime juice
1½ cups (375 ml) strawberries
Instructions
- In a food processor, blend pecans, coconut, dates and salt until it starts to clump and stick together. Press evenly along bottom and up sides of a 4 x 14-in (10 x 35 cm) fluted rectangular tart pan with removable bottom. Freeze while making filling.
- In a blender, combine avocado, basil, condensed milk and vanilla extract until smooth. Add cream cheese and lime juice and blend until creamy and smooth. Pour into prepared crust and smooth top. Refrigerate at least 4 hours.
- Just before serving, slice strawberries and scatter over top of cheesecake. Garnish with additional basil leaves.
Drink Pairings
HALLOUMI KEBABS
Ingredients
Serves 4
1 x 6 oz (180 g) block of halloumi
1 large orange, segmented
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
2 sprigs mint, stems removed
Instructions
- Preheat barbecue to high heat.
- Cut haloumi into 1-in (2.5 cm) squares. Thread squares onto skewers. Grill for 1 to 2 minutes on each side. Place skewers on a serving platter. Scatter orange segments over skewers. Dress with olive oil and balsamic. Garnish with mint leaves.
Drink Pairings
CASHEW “CHEESE” WITH DRIED FRUIT AND PISTACHIOS
Ingredients
Serves 4
1 tbsp (15 ml) warm water
½ tbsp (7 ml) agar-agar flakes
1 tbsp (15 ml) olive oil
1 shallot, diced
2 garlic cloves, minced
1 cup (250 ml) raw cashews, soaked overnight
1 tbsp (15 ml) miso paste
1 tbsp (15 ml) nutritional yeast
4 tbsp (60 ml) vegan cream cheese
salt and pepper, to taste
2 tbsp (30 ml) pistachios, chopped
2 tbsp (30 ml) dried apricots, chopped
Instructions
- In a small bowl, mix warm water with agar-agar until dissolved. Set aside.
- In a skillet over medium heat, warm oil. Add shallots and garlic and sauté until soft. In a high-powered blender, add sautéed shallots and garlic, drained soaked cashews, miso paste, nutritional yeast, vegan cream cheese and dissolved agar-agar water mixture. Blend until smooth. Add salt and pepper to taste.
- Line 2 small ramekins or bowls with plastic wrap. Divide chopped pistachios and chopped apricots between ramekins. Pour cashew cheese into ramekins, but do not stir. Place in fridge and allow to set for 8 hours or overnight. When ready to serve, flip cashew cheese upside down into a serving dish and remove plastic wrap. Serve with baguette or crackers. Can be refrigerated for up to 3 days.
Drink Pairings
TRUFFLE ALMOND “RICOTTA”
Ingredients
Serves 2 to 3
1 cup (250 ml) raw almonds
1 tbsp (15 ml) nutritional yeast
1 lemon, juice only
½ cup (125 ml) warm water, plus more if needed
2 tbsp (30 ml) truffle oil
salt and pepper, to taste
Instructions
- In a bowl, cover almonds with lukewarm water, set aside and let soak for 8 hours or overnight.
- Strain almonds and add to a high-speed blender with nutritional yeast, lemon juice and water, add water gradually while blending until mixture is silky smooth. Add more water if needed to achieve this consistency.
- Stir in truffle oil and salt and pepper to taste. Serve with crackers or bread. Can be refrigerated for up to 1 week.