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
SMOKED SALMON AND CAPERS SANDWICH LOAF
Ingredients
Serves 8 to 10
4 cups (1 L) cream cheese
3 x 5.2 oz (150 g) packages Boursin cheese (Garlic and Herb, or any flavour as desired)
16 slices of dark bread (brown, rye or Pumpernickel), approximately 4 x 4-in (10 x 10 cm) after crusts removed
1 cup (250 ml) butter, at room temperature, divided
2 lbs (1 kg) smoked salmon, divided (for layers and garnish)
½ cup (125 ml) red onion, thinly sliced
3 tbsp (45 ml) capers
Optional garnish suggestions: limes, sage, cucumber, blueberries and curly leaf lettuce
Instructions
- In a large mixing bowl, blend together cream cheese and Boursin until smooth.
- On a serving platter, lay 4 slices of bread face down to form approximately 4 x 16-in (10 x 40 cm) rectangle. Evenly spread ⅓ butter, followed by ¾ cup (175 ml) cheese mixture. Reserving 4 to 5 thin fillets of smoked salmon for garnish, cover surface of bread with ⅓ of remaining smoked salmon. Loosely scatter ⅓ sliced red onion and 1 tbsp (15 ml) capers. Cover with 4 slices of bread. Repeat this process 2 more times. Snuggly wrap with plastic wrap and chill for 4 hours. Refrigerate remaining cheese mixture and smoked salmon until ready to assemble.
- When chilled, remove plastic wrap and frost sides and top with cheese mixture. Decorate surface with remaining smoked salmon along with other optional garnish suggestions, as desired.
Drink Pairings
MEDITERRANEAN GRILLED VEGETABLE SANDWICH WHEEL
Ingredients
Serves 8
½ cup (125 ml) butter, at room temperature, divided
3 round disks of focaccia bread, about 8-in (20 cm) diameter, 1-in (2.5 cm) high
⅓ cup (75 ml) basil pesto
1 cup (250 ml) grilled eggplant
1 cup (250 ml) roasted yellow peppers
8 oz (250 g) buffalo mozzarella,
sliced ¼-in (0.5 cm) thick, divided
½ cup (125 ml) mayonnaise, divided
4 tbsp (60 ml) grainy mustard, divided
⅓ cup (75 ml) sun-dried tomato pesto
1 cup (250 ml) grilled zucchini
1 cup (250 ml) roasted red peppers
1 cup (250 ml) arugula (optional)
Optional garnish suggestions: colourful tomatoes and Italian parsley
Instructions
- Spread ¼ cup (60 ml) butter over 1 disk of focaccia bread, followed by basil pesto. Evenly distribute eggplant, yellow peppers and half of buffalo mozzarella.
- Spread ¼ cup (60 ml) mayonnaise and 2 tbsp (60 ml) grainy mustard over second disk of focaccia. Stack on top of first layer of sandwich, mayonnaise side facing down.
- Spread ¼ cup (60 ml) butter on top side of second disk of focaccia, followed by sundried tomato pesto. Evenly spread zucchini, red peppers and remaining mozzarella over surface. Top with arugula, if using.
- Evenly spread ¼ cup (60 ml) mayonnaise and 2 tbsp (30 ml) mustard over third disk of focaccia and stack over sandwich, mayonnaise side down. Lightly press sandwich together and garnish as desired.
Drink Pairings
TURMERIC-SPICED CHICKEN SMÖRGÅSTÅRTA
Ingredients
Serves 16
6 chicken breasts, skinless and boneless
1 tsp (5 ml) each, salt and pepper
2 tbsp (30 ml) oil
2 cups (500 ml) mayonnaise
2 tsp (10 ml) turmeric powder
2 tbsp (30 ml) curry powder
½ cup (125 ml) mango chutney
¼ cup (60 ml) dill relish
½ tsp (2.5 ml) smoked paprika
2 cups (500 ml) finely chopped celery
1 cup (250 ml) finely chopped green onions
32 slices of white bread, approximately
4 x 4-in (10 x 10 cm) after crusts removed
¾ cup (175 ml) butter, at room temperature, divided
6 tbsp (90 ml) mustard, divided (preferably sweet Bavarian mustard)
4 cups (1 L) spreadable cream cheese
2 cups (500 ml) ricotta cheese
optional garnish suggestions: tomatoes, arugula, figs, grapes, radishes, beets and thyme
Instructions
- Season chicken with salt and pepper. In a large saucepan, heat oil and fry chicken until cooked, about 5 minutes per side. Insert knife in centre of fillets to ensure it is fully cooked. Remove from pan along with any juices and set aside in a bowl. When cool, cut into ¾ x ¾-in (2 x 2 cm) chunks and return to bowl with accumulated juices.
- In a large bowl, combine mayonnaise, turmeric, curry powder, mango chutney, dill relish and paprika together. Mix in celery, green onions and cubed chicken. Cover and refrigerate until ready to assemble. Should yield about 6 cups (1.5 L) of chicken salad.
- On a large serving plate, place 8 slices of bread face down in 2 rows of 4 slices, touching each other to form a rectangle roughly 8 x 16-in (20 x 40 cm). Spread surface of bread with ¼ cup (60 ml) butter and lightly follow with 2 tbsp (30 ml) mustard. Spread ⅓ of chicken salad evenly over and cover with another 8 slices of bread. Repeat this process 2 more times, for a total of 3 rows of chicken salad sandwiched between 4 layers of bread. Snuggly wrap sides and top of sandwich cake with plastic wrap and refrigerate overnight or at least 4 hours.
- Using a whisk or hand mixer, blend together cream cheese and ricotta until smooth. Remove plastic wrap from sandwich cake. Using an offset spatula, frost sides and top of sandwich cake with cheese mixture. Decorate with vegetables, fruit and herbs, as desired, and serve.
Drink Pairings
JOLICOEUR
Ingredients
Serves 27
1 bottle + 12 oz (750 + 375 ml) Bombay Sapphire Gin
2 bottles (each, 750 ml) Sauvignon Blanc
2¼ cups (560 ml) Elderflower Cordial
1½ cups (375 ml) lemon juice
2¼ cups (560 ml) water
Grapes or edible flowers, for garnish
Instructions
- In a 20 cup (5 L) container, combine all ingredients, except for garnish. After combining, pour into resealable bottles and keep chilled until ready to serve. For each portion, dispense 5 oz (150 ml) into a chilled coupe glass. Garnish with grapes or edible flowers.
Featuring
CHIVALRY PUNCH
Ingredients
Serves 26
1 bottle + 12 oz (750 + 375 ml) Alberta Premium Rye Whisky
Lemon Herbal Tea*
2¼ cups (560 ml) Ginger Cordial
2¼ cups (560 ml) lemon juice
1 oz (30 ml) Aromatic Bitters
2¼ cups (560 ml) water
Lemon slices, for garnish
Instructions
- In a 16 cup (4 L) container, combine all ingredients, except for garnish. After combining, pour into resealable bottles and keep chilled until ready to serve. For each portion, dispense 5 oz (150 ml) into a rocks glass over ice. Garnish with a lemon slice.
- * Lemon Herbal Tea: Steep 6 lemon herbal tea bags in 4½ cups (1 L + 125 ml) room temperature water for 30 minutes. Remove tea bags and set aside until ready to use.
Featuring
LOVE POTION
Ingredients
Serves 25
1 bottle (750 ml) New Amsterdam No. 525 Vodka
1 bottle (750 ml) Aperol
1½ cups (375 ml) lemon juice
1 oz (30 ml) orange flower water
2¼ cups (560 ml) water
1 bottle (750 ml) sparkling wine
Orange zest, for garnish
Instructions
- In a 12 cup (3 L) container, combine all ingredients, except sparkling wine and garnish. After combining, pour into resealable bottles and keep chilled until ready to serve. For each portion, dispense 3¼ oz (100 ml) of the cocktail into a Champagne flute or white wine glass. Top with 2 oz (60ml) of sparkling wine. Garnish with orange zest.
Featuring
COD EN PAPILLOTE
Ingredients
Serves 2
1 tbsp (15 ml) miso paste
2 tbsp (30 ml) butter
1 tsp (5 ml) honey
1 tsp (5 ml) ginger, grated
2 x 3 oz (90 g) cod fillets
Instructions
- Preheat oven to 375 F (190 C).
- In a small bowl, mix together miso, butter, honey and ginger. Set aside.
- Place each cod fillet on a square of parchment. Dab butter mixture evenly on each piece of fish. Fold parchment paper over fish and, beginning at one corner, make small overlapping pleats all the way around to seal edges completely.
- Bake until fish is cooked through, about 12 to 15 minutes, depending on thickness of fish. Cut open papillotes and serve alongside a mixed green salad.
Drink Pairings
GRILLED VEGETABLE MEDLEY
Ingredients
Serves 3 to 5
1 each, yellow zucchini, green zucchini, small eggplant, yellow pepper, orange pepper, red onion
½ cup (125 ml) green beans
¼ cup (60 ml) neutral-flavoured oil
¼ cup (60 ml) olive oil
½ shallot, diced
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) red wine vinegar
2 sprigs oregano, stems removed
Instructions
- Preheat barbecue to medium-high heat.
- Slice zucchinis, eggplant and peppers in half lengthwise. Cut red onion into quarters. Place all vegetables in a large bowl, add neutral oil and season to taste. Toss until everything is coated evenly. Place vegetables on grill and close lid for 10 minutes. Remove green beans and flip remaining vegetables and grill on other side for another 10 minutes or until all vegetables are fork tender. Remove and plate on a large serving platter.
- In a small saucepan on medium heat, heat olive oil. Add shallots and reduce heat to medium-low, cook for about 5 to 8 minutes until shallots are translucent. Remove from heat and add mustard and vinegar. Top vegetables with warm dressing and garnish with oregano leaves.
Drink Pairings
ORZO SALAD
Ingredients
Serves 4 to 5
2 tbsp (30 ml) neutral-flavoured oil
2 zucchinis, cut into ½-in (1.25 cm) cubes
4 cups (1 L) orzo, cooked and cooled
¼ cup (60 ml) olive oil
½ lemon, juice only
1 cup (250 ml) Parmesan, grated
½ cup (125 ml) pine nuts, toasted
1 cup (250 ml) sun-dried tomatoes, chopped
Instructions
- In a large cast iron skillet on medium heat, heat oil. Add zucchini. Cook for 10 to 15 minutes stirring occasionally. Zucchini should still firm with a bit of colour. Remove from pan and set aside.
- In a large mixing bowl, add cooled orzo. Dress with ¼ cup (60 ml) olive oil, lemon juice and season to taste. Go easy on salt because sun-dried tomatoes can be salty. Add cooled zucchini, Parmesan, toasted pine nuts and sun-dried tomatoes. Stir and serve.