OLD FIDDLE
Ingredients
Serves 1
2 lemon zests, reserve 1 for garnish
2 oz (60 ml) Bushmills Black Bush Irish Whiskey
½ oz (15 ml) Honey Cordial
2 dashes orange bitters
Instructions
- In a mixing glass with cubed ice, express oils of 1 lemon zest then combine whiskey, Honey Cordial and orange bitters. Stir to chill and dilute, then strain over new ice in a chilled rocks glass. Garnish with a lemon zest.
- To make HONEY CORDIAL: 3:1 ratio of honey dissolved in boiling water. Allow to cool before using.
Featuring
CRAIC
Ingredients
Serves 1
1 egg white
1½ oz (45 ml) Glendalough Double Barrel Irish Whiskey
½ oz (15 ml) González Byass Nutty
Solera Medium Oloroso Sherry
¾ oz (22 ml) lemon juice
½ oz (15 ml) Simple Syrup
grated nutmeg, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine egg white, whiskey, sherry, lemon juice and Simple Syrup. Shake vigorously to emulsify egg white, then fine strain into a chilled coupe glass. Sprinkle a little grated nutmeg over surface to garnish.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
IRISH JULEP
Ingredients
Serves 1
1½ oz (45 ml) Jameson Irish Whiskey
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
3 mint sprigs, reserve 1 for garnish
1 oz (30 ml) Lonetree Ginger Apple Cider
Instructions
- In a cocktail shaker with cubed ice, combine whiskey, lemon juice, Simple Syrup and 2 mint sprigs. Shake vigorously and fine strain into a julep cup. Fill cup with crushed ice, top with cider and garnish with a mint sprig.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
CURRIED CARROT HUMMUS
Ingredients
Serves 2 to 3
1 cup (250 ml) canned chickpeas
2 garlic cloves, divided
1 tbsp (15 ml) curry powder
4 medium carrots, peeled and steamed
½ cup (125 ml) water
¼ cup (60 ml) tahini
½ lemon, juice only
salt and pepper, to taste
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) fresh parsley, chopped
Instructions
- In a food processor, add chickpeas, 1 garlic clove, curry powder, carrots, water, tahini and lemon juice and blend on high until smooth. Add salt and pepper to taste.
- In a small saucepan over high heat, warm oil. Add parsley and remaining garlic clove. Cook until garlic starts to brown, about 3 minutes. Place carrot hummus into a serving dish and drizzle with parsley-garlic oil. Serve with pita bread or crackers. Can be refrigerated for up to 1 week.
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
MUSHROOM WALNUT PÂTÉ
Ingredients
Serves 2 to 4
1 cup (250 ml) water
½ cup (125 ml) dried porcini mushrooms
2 tbsp (30 ml) olive oil
4 tbsp (60 ml) vegan butter, divided
1 shallot, diced
4 garlic cloves, minced
¼ cup (60 ml) fresh thyme, stalks removed
2 cups (500 ml) chopped cremini mushrooms
1 Portobello mushroom, chopped
½ cup (125 ml) walnuts
¼ cup (60 ml) dry sherry
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) balsamic vinegar
1 tsp (5 ml) white miso paste
salt and pepper, to taste
Instructions
- In a saucepan over high heat, bring 1 cup (250 ml) water to a boil then add dried porcini mushrooms. Reduce heat to medium and simmer for 20 minutes. Strain and set liquid aside. Discard porcini mushrooms.
- In a skillet over high heat, heat olive oil and 2 tbsp (30 ml) vegan butter. Add shallots, garlic, thyme and chopped mushrooms. Reduce heat to medium and sauté for about 10 to 15 minutes, until soft. Add ½ cup (125 ml) of reserved porcini liquid, walnuts and sherry and cook until liquid is absorbed, about 5 minutes. Allow to cool for 10 minutes. Transfer mixture to a food processor, add soy sauce, vinegar and miso paste and blend on high until smooth. If mixture is too dry, add spoonfuls of remaining porcini liquid until pâté is spreadable. Add salt and pepper to taste.
- Transfer mixture to a medium-sized ramekin, press pâté down until surface is flat. Melt remaining 2 tbsp (30 ml) vegan butter. Pour butter over pâté and refrigerate for 4 hours or overnight.
- Serve pâté at room temperature with bread or crackers. Can be refrigerated for up to 3 days.
Drink Pairings
BEET HUMMUS
Ingredients
Serves 2 to 3
1 large beet, peeled, cut into 1-in (2.5 cm) cubes
1 cup (250 ml) canned chickpeas, drained
1 garlic clove
½ cup (125 ml) water
¼ cup (60 ml) tahini
1 lemon, juice only
salt and pepper, to taste
Instructions
- Over a pot of boiling water, place beet cubes in a colander with a lid. Steam until fork-tender, about 15 minutes.
- In a food processor, add steamed beets, chickpeas, garlic, water, tahini and lemon juice and blend on high until smooth. Season with salt and pepper. Serve in a bowl with crackers on the side. Can be refrigerated for up to 1 week.
Drink Pairings
SUN-DRIED TOMATO PESTO
Ingredients
Serves 2 to 3
1 cup (250 ml) oil-packed sun-dried tomatoes
½ cup (125 ml) toasted pine nuts
1 cup (250 ml) fresh cilantro, packed
1 garlic clove
1 tbsp (15 ml) lemon juice
salt and pepper, to taste
Instructions
- Strain 1 cup (250 ml) of sun-dried tomatoes from a jar reserving ¼ cup (60 ml) of the oil.
- In a food processor, add all ingredients with reserved oil and blend until spreadable. Sun-dried tomatoes can be very salty, so taste pesto first before adding any salt. If needed, add salt just before serving. Can be refrigerated for up to 2 weeks.
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.
Drink Pairings
SPICED NUTS
Ingredients
Serves 2 to 3
2 tbsp (30 ml) tamari sauce
1 tbsp (15 ml) sumac spice
1 tbsp (15 ml) honey
1 cup (250 ml) mixed raw nuts
1 tbsp (15 ml) lemon zest, for garnish
1 tbsp (15 ml) fresh mint, finely chopped, for garnish
Instructions
- Preheat oven to 325 F (170 C).
- In a small bowl, mix tamari, sumac and honey. Toss nuts in mixture to coat then spread on a baking sheet lined with parchment. Bake for 10 to 15 minutes. Toss every 5 minutes to avoid burning honey. Let nuts rest and sprinkle with lemon zest and mint.