SALMON WELLINGTON SERVED WITH LEMON DILL BEURRE BLANC
Ingredients
Serves 6
½ cup (125 ml) shallots
2 tbsp (30 ml) oil
3 garlic cloves, finely chopped
½ cup (125 ml) dry white wine
1 x 1 lb (500 g) bag spinach
2 tbsp (30 ml) flour, plus extra for dusting
½ cup (125 ml) chicken stock
½ cup (125 ml) whipping cream
1 pinch red pepper chili flakes
1 pinch ground nutmeg
2 tbsp (30 ml) vinegar
1½ lb (750 g) puff pastry, divided (about 3 pre-rolled sheets)
2 tbsp (30 ml) prepared mustard
1 large salmon fillet, approximately 2 lbs (1 kg), deboned and skin removed
salt and pepper, to taste
¾ tsp (4 ml) paprika
1 egg wash (1 egg beaten with 2 tbsp (30 ml) water)
Lemon Dill Beurre Blanc, to serve, recipe follows
LEMON DILL BEURRE BLANC:
¾ cup (175 ml) shallots, finely chopped
1½ cups (375 ml) dry white wine
½ cup (125 ml) white wine vinegar
2 cups (500 ml) butter, cut into 1½ x ½-in (3.75 x 1.25 cm) squares
2 tbsp (30 ml) whipping cream
¼ cup (60 ml) lemon juice
½ cup (125 ml) chopped dill
Instructions
- To make creamed spinach, in a large skillet, sauté shallots in oil until lightly golden in colour. Add garlic and continue cooking until fragrant. Deglaze with wine until all liquid evaporates. Add spinach. Once wilted, sprinkle with flour and add chicken stock. Cook for about 3 minutes stirring constantly. Add cream, chili flakes and nutmeg. Cook until thickened. Add vinegar, stir and remove from heat. Set aside until ready to use.
- When ready to bake, preheat oven to 425 F (220 C).
- On lightly floured clean surface, roll out 2 sheets puff pastry to about a 16 x 9-in (40 x 23 cm) rectangle, placed horizontally. Lightly brush prepared mustard over middle of pastry.
- Trim salmon to approximately 12 x 4½-in (30 x 11.25 cm) rectangle. Place salmon trimmings over thinner parts of fillet. Place prepared salmon in centre of pastry. Season with salt and pepper. Sprinkle paprika over. Spoon creamed spinach evenly over salmon.
- Brush all edges of pastry with some egg wash. Fold parallel edges over salmon and press to seal edges. Place Salmon Wellington on baking sheet lined with parchment paper, sealed side down. Evenly brush surface lightly with egg wash. Using a fork, prick holes on surface of pastry.
- To decorate, use remaining puff pastry to cut shapes or use lattice cutter to create lattice that can be draped over Wellington. Tuck excess pastry under and brush with egg wash. Can be frozen at this point, for up to 1 week. Defrost in refrigerator before baking.
- Bake for about 25 to 30 minutes or until pastry is golden brown in colour. Remove from oven and allow to rest for about 10 minutes before serving. Serve with Lemon Dill Beurre Blanc.
- TO MAKE LEMON DILL BEURRE BLANC: In medium saucepan over medium heat, add shallots, wine and white wine vinegar, boil until liquid is reduced to about ⅓ cup (75 ml). Shallots should look translucent and shiny. Remove from heat and whisk in 1 cube of butter and cream until butter has melted.
- Return to heat and stirring constantly, gradually add remaining butter, 1 cube at a time until fully incorporated. Remove from heat and add lemon juice and dill. Stir and serve immediately. Can be made up to 1 hour in advance if kept constantly warm (transfer to heatproof bowl and place in lightly simmering water). Makes about 3 cups (750 ml)
Drink Pairings
SWEDISH CHOCOLATE CAKE
Ingredients
Serves 6 to 8
1¾ cups (425 ml) white sugar
4 eggs
1 cup (250 ml) all-purpose flour
½ cup + 2 tbsp (155 ml) cocoa powder
1 tsp (5 ml) sea salt
¾ cup + ⅛ cup (200 ml) unsalted butter, melted and set aside to cool slightly
12 oz (350 g) raspberries
2 tbsp (30 ml) icing sugar
2 cups (500 ml) whipping cream, whipped with 1 tbsp (15 ml) sugar and 1 tsp (5 ml) vanilla
Instructions
- Preheat oven to 350 F (180 C). Grease an 8-in (20 cm) round cake pan and line bottom with parchment paper.
- In a medium-sized bowl with an electric mixer, mix granulated sugar and eggs until pale and fluffy.
- In a separate bowl, sift flour, cocoa powder and sea salt together. Add flour mixture to egg mixture and fold until combined. Add butter and mix until combined.
- Pour batter into cake pan and bake for about 20 minutes. Cake should still be sticky in middle. Remove from oven and cool completely before serving. Cake can then be refrigerated for 3 days, or frozen for up to 1 month. If frozen, defrost cake at room temperature before serving.
- Place raspberries on cake and dust with icing sugar. Serve with whipping cream.
Drink Pairings
MIXED POTATO GRATIN
Ingredients
Serves 6 to 8
2 tbsp (30 ml) sea salt
2 tsp (10 ml) pepper
2 garlic cloves, chopped
2 sprigs thyme
3 sage leaves
1 pinch freshly grated nutmeg
2 cups (500 ml) whipping cream
3 large russet potatoes, peeled, cut into 1-in (2.5 cm) slices
3 large sweet potatoes, peeled, cut into 1-in (2.5 cm) slices
1 tbsp (15 ml) butter
1 cup (250 ml) grated Gruyère cheese
Instructions
- Preheat oven to 325 F (162 C).
- In a medium pot over medium heat, bring salt, pepper, garlic, thyme, sage, nutmeg and cream to a boil. Reduce heat to low and let sit.
- Grease a 10-in (25 cm) round or 9 x 11-in (23 x 28 cm) rectangle baking dish with butter. Lay potatoes in dish, alternating potato and sweet potato.
- Remove thyme sprigs and sage from cream and pour over potatoes, then sprinkle cheese all over. Cover with foil and bake for 1 to 1½ hours, until potatoes are tender. Remove foil and bake another 15 to 20 minutes, until cheese is golden brown. Serve warm.
Drink Pairings
ROASTED WINTER VEGETABLES
Ingredients
Serves 6 to 8
2 bunches medium-sized heirloom carrots, scrubbed and halved
1 lb (500 g) Brussels sprouts, trimmed and halved
1 lb (500 g) small parsnips, scrubbed and halved
½ lb (250 g) small red onions, cut into eighths
½ cup (125 ml) extra-virgin olive oil
1 tbsp (15 ml) sea salt
1 tsp (5 ml) pepper
4 sprigs thyme, leaves removed from stems
1 tbsp (15 ml) honey
Instructions
- Preheat oven to 375 F (190 C).
- In a large bowl, mix all ingredients and transfer to a parchment-lined baking tray. Vegetables should be in a single layer, use 2 trays if needed. Roast for about 45 minutes, mixing halfway through, until vegetables are golden brown and tender. Transfer to a serving platter and serve warm.
Drink Pairings
BRAISED RED CABBAGE
Ingredients
Serves 6 to 8
4 tbsp (60 ml) butter, divided
1 tbsp (15 ml) extra-virgin olive oil
2 medium onions, thinly sliced
2 garlic cloves, thinly sliced
2 tbsp (30 ml) sea salt
2 tsp (10 ml) pepper
1 large head red cabbage, quartered, core removed, thinly sliced
3 Granny Smith apples, peeled, cut into eighths
1 cup (250 ml) chicken stock
3 tbsp (45 ml) Champagne vinegar
3 tbsp (45 ml) redcurrant jelly
3 tbsp (45 ml) Dijon mustard
2 tsp (10 ml) caraway seeds
2 tbsp (30 ml) chopped fresh Italian parsley
2 tbsp (30 ml) chopped fresh dill
Instructions
- In a large pot over medium heat, heat half the butter and olive oil until butter has melted. Add onions, garlic, salt and pepper and cook until onions are softened. Add cabbage, apples, chicken stock, vinegar, redcurrant jelly, Dijon mustard and caraway seeds. Cover with a lid and cook over medium-low heat for about 1 hour, or until cabbage is very tender.
- Remove lid and turn heat up to medium-high and cook until liquid has reduced almost completely. Add remaining butter, parsley and dill and mix. Taste and adjust seasoning. Place into a serving bowl and serve warm.
Drink Pairings
ROASTED PORK SHOULDER SERVED WITH GRAVY
Ingredients
Serves 6 to 8
2 large carrots, scrubbed, cut into 2-in (5 cm) pieces
2 stalks celery, scrubbed, cut into 2-in (5 cm) pieces
2 medium onions, quartered
1 head garlic, top cut off
1 cup (250 ml) white wine
1 cup (250 ml) mayonnaise
½ cup (125 ml) grainy mustard
3 tbsp (45 ml) sea salt, divided
2 tbsp (30 ml) pepper, divided
4 garlic cloves, roughly chopped
1 tbsp (15 ml) each, chopped rosemary, sage and thyme
1 tbsp (15 ml) honey
1 tsp (5 ml) apple cider vinegar
5 lbs (2.27 kg) boneless pork shoulder roast (ask butcher to tie it)
2 cups (500 ml) chicken stock
3 tbsp (45 ml) all-purpose flour
3 tbsp (45 ml) water
3 tbsp (45 ml) butter
Instructions
- Preheat oven to 450 F (230 C).
- In bottom of a large roasting pan, add carrots, celery, onions, garlic and wine.
- To make crust mixture, in a small bowl combine mayonnaise, grainy mustard, 2 tbsp (30 ml) sea salt, 1 tbsp (15 ml) pepper, chopped garlic cloves, rosemary, sage, thyme, honey and apple cider vinegar.
- Sprinkle and rub remaining sea salt and pepper on pork roast, then rub crust mixture all over pork. Place pork on top of vegetables in roasting pan and roast in oven for 30 to 45 minutes, or until pork roast is golden brown. Reduce heat to 300 F (148 C) and roast for another 3 to 4 hours, or until internal temperature reaches 125 F (52 C). Remove roast from oven and move to a platter to rest for 20 minutes.
- While roast is resting, to make gravy, place roasting pan with vegetables on stove over medium heat. Add chicken stock and bring to a boil. Scrape bottom of pan with a rubber spatula to remove all browned bits. In a bowl, mix flour and water together, then whisk into pan. Let cook until thickened. Taste and adjust seasoning. Strain gravy through a fine mesh sieve, discard vegetables and keep warm in a pot over low heat. Whisk butter into gravy just before serving.
- Slice pork and place on a platter. Pour any drippings from roast into gravy pot and mix. Serve roast with gravy and other desired sides.
Drink Pairings
CRANBERRY, ORANGE AND ROSEMARY COCKTAIL SYRUP
Ingredients
Serves about 1¼ cups (310 ml)
1 cup (250 ml) water
1 cup (250 ml) granulated sugar
2 cups (500 ml) fresh cranberries
1 orange, peel finely zested
1 sprig fresh rosemary
Instructions
- In a medium saucepan over medium-low heat, stir together water, sugar and cranberries. Cook, stirring frequently, and adjust heat to maintain mixture at a bare simmer. Once cranberries have softened and start to break apart, about 20 to 25 minutes, strain syrup through a fine mesh sieve into an airtight container and press on cranberries lightly to extract as much liquid as possible without getting too much cranberry pulp. Stir in orange zest and rosemary sprig before allowing mixture to come to room temperature. Seal container and refrigerate overnight. Strain mixture once again and discard rosemary sprig and orange zest. Transfer to an airtight bottle and seal.
- Cocktail syrup can be stored in refrigerator for up to 2 weeks. Because cranberries are very high in pectin, cocktail syrup may jellify a bit, so give a good shake before using.
Featuring
EGGNOG COOKIE TRUFFLES
Ingredients
Serves 25 truffles
10 oz (300 g) vanilla wafer cookies
½ tsp (2.5 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
⅓ cup (75 ml) eggnog
1 tbsp (15 ml) rum
10 oz (300 g) white chocolate, chips or candy melts
gold sprinkles, for garnish
Instructions
- In a food processor, pulse cookies until sandy and transfer to a large bowl. Add cinnamon, nutmeg, eggnog and rum and mix until well combined and mixture resembles cookie dough.
- Scoop 1 tbsp (15 ml) of mixture at a time and roll into balls. Place on a parchment-lined baking tray and refrigerate for at least 1 hour and up to overnight.
- Place white chocolate in a microwave-safe bowl and microwave in 30 second bursts, stirring after each burst until melted and smooth.
- Working with 1 cookie truffle ball at a time, use a fork to dip in white chocolate to coat completely. Tap off excess chocolate and transfer to parchment-lined baking tray. Garnish with a dusting of gold sprinkles and allow to set at room temperature for about 2 hours. Truffles may be stored in an airtight container in refrigerator for up 4 days before packaging and gifting.
Drink Pairings
CINNAMON MAPLE BOURBON MARSHMALLOWS
Ingredients
Serves 30 to 40 small square marshmallows
1 cup (250 ml) icing sugar
1¼ tsp (6 ml) ground cinnamon, divided
vegetable oil, to grease tray
7 tbsp (105 ml) bourbon, divided
½ cup (125 ml) water
½ vanilla bean, split in half, seeds scraped out
2 tbsp (30 ml) unflavoured gelatin
¾ cup (175 ml) maple syrup
1½ cups (375 ml) granulated sugar
Instructions
- In a small bowl, sift together icing sugar and 1 tsp (5 ml) cinnamon. Set aside.
- Using vegetable oil, lightly oil rimmed 15 x 10-in (38 x 25 cm) baking tray before lining with plastic wrap. Lightly oil plastic with more oil before lightly dusting with 2 tbsp (30 ml) icing sugar mixture. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together 3 tbsp (45 ml) bourbon, water and vanilla seeds. Sprinkle in gelatin and set aside.
- In a medium heavy-bottomed saucepan, combine maple syrup, granulated sugar and remaining 4 tbsp (60 ml) bourbon. Place over medium heat and cook, stirring constantly, until sugar dissolves. Raise heat to medium-high and bring to boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer.
- Turn stand mixer on just to low speed and gently pour in hot sugar mixture along side of bowl to avoid splatters. Once all added, increase mixer speed to high and whip until mixture has nearly tripled in size and bowl is just warm, about 10 to 12 minutes. With mixer running at low speed slowly add remaining ¼ tsp (1 ml) cinnamon and mix until completely incorporated. Pour marshmallow into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge any air bubbles. Let cool to room temperature before covering with plastic wrap, taking care that wrap does not touch top of marshmallow, and refrigerate overnight allowing it to firm up.
- The next day, generously dust top of marshmallow and a work surface with another 2 tbsp (30 ml) icing sugar mixture. Remove marshmallows from pan and place top down on work surface. Discard plastic wrap. Dust exposed bottom of marshmallow generously with another 2 tbsp (30 ml) of icing sugar mixture. Oil a sharp knife or cookie cutter and cut marshmallow into desired sizes. Toss marshmallows in remaining icing sugar mixture to prevent from sticking together. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.
Drink Pairings
MATCHA BOURBON MARSHMALLOWS
Ingredients
Serves 30 to 40 small square marshmallows
1 cup (250 ml) icing sugar
6 tbsp (90 ml) matcha powder, divided
vegetable oil, to grease tray
¼ cup (60 ml) bourbon
¾ cup (175 ml) water, divided
½ vanilla bean, split in half and seeds scraped out
2 tbsp (30 ml) unflavoured gelatin
1½ cups (375 ml) granulated sugar
1 cup (250 ml) liquid clover honey
Instructions
- In a small bowl, sift together icing sugar and 2 tbsp (30 ml) matcha. Set aside.
- Using vegetable oil, lightly oil rimmed 15 x 10-in (38 x 25 cm) baking tray before lining with plastic wrap. Lightly oil plastic with more oil before lightly dusting with 2 tbsp (30 ml) icing sugar mixture. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together bourbon, ¼ cup (60 ml) water and vanilla seeds. Sprinkle in gelatin and set aside.
- In a medium heavy-bottomed saucepan, combine granulated sugar, honey and remaining ½ cup (125 ml) water. Place over medium heat and cook, stirring constantly, until sugar dissolves. Raise heat to medium-high and bring to boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer.
- Turn stand mixer on just to low speed and gently pour in hot sugar mixture along side of bowl to avoid splatters. Once all added, increase mixer speed to high and whip until mixture has nearly tripled in size and bowl is just warm, about 10 to 12 minutes. With mixer running at low speed, slowly add remaining 4 tbsp (60 ml) matcha powder and mix until completely incorporated. Pour marshmallow into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge any air bubbles. Let cool to room temperature before covering with plastic wrap, taking care that wrap does not touch top of marshmallow, refrigerate overnight allowing it to firm up.
- The next day, generously dust top of marshmallow and a work surface with another 2 tbsp (30 ml) icing sugar mixture. Remove marshmallows from pan and place top down on work surface. Discard plastic wrap. Dust exposed bottom of marshmallow generously with another 2 tbsp (30 ml) icing sugar matcha mixture. Oil a sharp knife or cookie cutter and cut marshmallow into desired sizes. Toss marshmallows in remaining icing sugar mixture to prevent from sticking together. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.