Frozen Aperol Spritz
Ingredients
Serves 8
4 orange ice pops, sticks removed
8 oz (250 ml) Aperol Aperitivo
2 cups (500 ml) ice cubes
1 bottle (750 ml) dry Prosecco
orange wheels, for garnish
Instructions
- To a large blender, add ice pops, Aperol and ice. Blend on highest setting just until a slushy consistency is reached. Pour into a serving pitcher; gently stir in Prosecco. Divide into flutes and garnish each with an orange wheel.
Featuring
Burrata with Meatballs and Polenta
Ingredients
Serves 4
½ lb (250 g) ground pork
½ lb (250 g) ground beef
1 egg, beaten
½ cup (125 ml) bread crumbs
1 tbsp (15 ml) chopped Italian parsley
2 tsp (10 ml) salt
1 tsp (5 ml) ground pepper, divided
½ cup (125 ml) grated Parmigiano Reggiano, divided, plus extra for garnish
extra-virgin olive oil, for frying
½ onion, finely chopped
2 garlic cloves, finely chopped
1 x 28 oz (796 ml) can San Marzano tomatoes, crushed
1 cup (250 ml) milk
½ cup (125 ml) polenta
2 tbsp (30 ml) cold butter
4 x 4 oz (125 g) burrata cheese
1 handful fresh basil leaves, for garnish
Instructions
- In a bowl, combine ground meats, egg, bread crumbs, parsley, salt, ½ tsp (2.5 ml) pepper and ¼ cup (60 ml) Parmigiano Reggiano. Roll into twelve 1½ oz (45 g) meatballs.
- In a heavy-bottomed frying pan, fry meatballs in olive oil, working in batches if necessary, until golden brown on all sides but not cooked all the way through. Remove meatballs and all but 2 tbsp (30 ml) olive oil from pan. Return to medium heat.
- Sweat onion and garlic in olive oil until soft. Add tomatoes and season to taste with salt and pepper. Add meatballs and bring to a boil, then turn down to a simmer and cover. Cook for about 20 minutes, or until meatballs are cooked through. Check and adjust seasoning. Meatballs and sauce can be made up to 3 days ahead, as flavours will only develop more over time.
- In a medium-sized saucepan, bring milk and 1 cup (250 ml) water to a boil. Season with salt and remaining ½ tsp (2.5 ml) pepper. Slowly whisk in polenta and turn down to a simmer. Cook for 20 minutes, stirring frequently to avoid it sticking to bottom of saucepan, until polenta is thick and cooked through. Remove from heat and stir in butter and remaining ¼ cup (60 ml) Parmigiano Reggiano.
- Divide polenta between 4 dishes. Top each with 3 meatballs, some sauce and a ball of burrata. Garnish with basil and more Parmigiano Reggiano.
Drink Pairings
Crispy Burrata served with Stewed Tomatoes
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil
2 garlic cloves, thinly sliced
1 bay leaf
1 sprig thyme
16 oz (500 g) cherry tomatoes
salt and pepper, to taste
vegetable oil, for deep-frying
4 oz (125 g) burrata cheese
½ cup (125 ml) all-purpose flour, seasoned with salt and pepper
1 egg, beaten
½ cup (125 ml) panko bread crumbs
micro greens or herbs, for garnish
grated Parmigiano Reggiano, for garnish
Instructions
- In a frying pan, heat olive oil over medium heat. Add garlic and cook just until soft. Add bay leaf, thyme and cherry tomatoes. Season with salt and pepper. Cover with a lid and cook for 10 minutes, until tomatoes are softened.
- Remove lid and cook for another 5 minutes, or until most of the liquid has reduced. Remove from heat and allow to cool to room temperature.
- Heat vegetable oil to 375 F (190 C) in a saucepan large enough to deep-fry burrata without oil overflowing.
- To bread burrata, prepare 1 shallow bowl with seasoned flour, 1 with the beaten egg and 1 with the panko. Coat burrata in flour, then dip into beaten egg. Repeat, then coat burrata in panko. Dip back into beaten egg and finish with another coating of panko. The burrata is very delicate and needs a thick coating of breading so that the cheese will not leak out. Deep-fry burrata until golden brown, about 4 minutes. Using a slotted spoon, remove from oil and season with salt.
- Place stewed tomatoes on a serving plate, then place burrata on top. Garnish with micro greens or herbs and Parmigiano Reggiano.
Drink Pairings
Burrata and Prosciutto Salad
Ingredients
Serves 6 to 8
6 cups (1.5 L) salad greens, such as watercress or arugula
½ cup (125 ml) fresh peas, blanched
1 tbsp (15 ml) pistachio oil
2 tbsp (30 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) champagne vinegar
salt and black pepper, to taste
8 oz (500 g) burrata cheese
5 oz (140 g) prosciutto
2 tbsp (30 ml) roughly chopped shelled pistachios
bread, for serving
Instructions
- In a bowl, dress greens and peas with pistachio oil, 1 tbsp (15 ml) olive oil, champagne vinegar and salt and pepper to taste. Transfer to a large serving bowl.
- Nestle burrata in middle of greens, then arrange around with prosciutto.
- Drizzle remaining olive oil over burrata, then sprinkle with pistachios and black pepper. Serve with a loaf of fresh bread.
Drink Pairings
Harissa Tomato Eggs en Cocotte
Ingredients
Serves 6
1 tbsp (15 ml) unsalted butter, plus extra for greasing
¼ cup (60 ml) finely minced shallots
2 garlic cloves, smashed and minced
1 cup (250 ml) tomato passata (Puréed strained tomatoes. Available at most grocery stores.)
⅓ cup (75 ml) cream
2 tsp (10 ml) harissa paste, or to taste
¼ tsp (1 ml) sea salt
1 pinch brown sugar
1 x 14 oz (398 ml) can cannellini beans, drained and rinsed
splash balsamic vinegar
1½ cups (375 ml) loosely packed baby spinach leaves, slivered
1 tbsp (15 ml) extra-virgin olive oil
¾ cup (175 ml) mixed fresh mushrooms, finely chopped or ½ oz (15 g) dried mixed mushrooms, soaked, drained and chopped
2 tbsp (30 ml) chopped fresh dill, plus extra for garnish
6 large organic eggs (Organic eggs offer extra-yellow yolks.)
⅓ cup (75 ml) full-fat plain yogurt
black pepper, to taste
crispy fried shallots or onions, for garnish (optional) - Make at home, or available at specialty grocery stores.
toasted sourdough, for serving
Instructions
- Preheat oven to 375 F (190 C). Place rack in centre of oven. Arrange six ¾-cup (175 ml) ramekins on a baking sheet. Lightly grease the inside of each with butter. Set aside.
- In a medium skillet, heat 1 tbsp (15 ml) butter over medium heat. Add shallot and sauté for a couple minutes to soften. Add garlic and gently sauté a minute longer until soft. Stir in passata, cream, harissa, salt and brown sugar. Fold in beans and a splash of balsamic. Add a little more harissa to taste, if desired. Fold in spinach until slightly wilted and divide mixture among ramekins. Set aside.
- Add olive oil and mushrooms to skillet and gently stir-fry over medium heat until golden brown, about 8 minutes. Remove from heat and fold in dill. Scatter half the mushroom-dill mixture into the ramekins.
- Crack an egg into each ramekin and scatter with remaining mushroom-dill mixture. Spoon about 1 tbsp (15 ml) yogurt alongside each egg. Sprinkle with a little pepper.
- Bake for 15 to 20 minutes, or until piping hot and eggs are set and firmness is as desired.
- Remove and sprinkle with a little dill. Serve garnished with a sprinkling of crispy fried shallots or onions, if using, and toasted sourdough for dipping.
Drink Pairings
Sage and Walnut-Crusted French Toast with Orange-Scented Labneh and Honey
Ingredients
Serves 4
1 cup (250 ml) full-fat plain yogurt
1 large orange, zest only
1 tsp (5 ml) + 1 tbsp (15 ml) finely minced fresh sage (about 6 or 7 large leaves), divided
1 tsp (5 ml) + ⅓ cup (75 ml) pure liquid honey, divided, plus extra for garnish
4 large eggs
¼ cup (60 ml) milk
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) ground cinnamon
¾ cup (175 ml) panko bread crumbs
½ cup (125 ml) ground walnuts
4 tbsp (60 ml) unsalted butter, divided
8 thick slices whole-grain sourdough, challah, or brioche
oven-crisped prosciutto, for serving (optional)
orange wedges and fresh sage leaves, for garnish
Instructions
- To make labneh, line a small sieve with 2 layers of cheesecloth, muslin or linen and place over a small, deep bowl. Spoon in yogurt and pull edges of cheesecloth over top. Cover and refrigerate overnight to strain yogurt. The longer it strains, the firmer yogurt will become. Transfer to a glass container with a tight-fitting lid and stir in half the orange zest and 1 tsp (5 ml) sage. Drizzle with 1 tsp (5 ml) honey and refrigerate. Use within 1 week.
- In a large bowl, whisk together eggs, milk, sugar and cinnamon. In another large shallow bowl, combine panko, walnuts, 1 tbsp (15 ml) sage and remaining orange zest. Set aside.
- Preheat oven to 350 F (180 C) and place oven rack in centre of oven. Line a baking sheet with parchment paper. If not large enough to accommodate bread in a single layer, use 2 baking sheets. Whisk egg mixture again then transfer to a large shallow bowl.
- To make French toast, melt 1 tbsp (15 ml) butter in a large skillet and swirl to coat bottom of pan. Dip 2 slices bread thoroughly in egg mixture, then dip into panko mixture to evenly coat. Fry over medium heat until golden on both sides, about 5 minutes. Don’t worry if they’re not cooked through as they will finish in oven. Transfer to baking sheet. Melt another 1 tbsp (15 ml) butter in skillet and repeat with remaining bread.
- Bake in oven for about 12 minutes, flipping once, or until fully cooked in the centre and lightly crisped. If necessary, reduce oven temperature to 200 F (95 C) and cover with tinfoil for up to 20 minutes until ready to serve. Serve with generous dollops of orange-scented labneh, drizzles of honey and crisped prosciutto, if using. Garnish with orange wedges and fresh sage.
Drink Pairings
Mile-High Butter Cake with White Chocolate Ganache and Strawberries
Ingredients
Serves 10
2 cups (500 ml) unsalted butter, cubed, room temperature, plus extra for greasing
4 cups (1 L) all-purpose flour, plus extra for dusting
1 tbsp (15 ml) + 1 tsp (5 ml) baking powder
3 cups (750 ml) fine berry sugar, plus extra for dusting
8 large eggs, room temperature
1½ tsp (7 ml) pure almond extract
1 tsp (5 ml) pure vanilla extract
1 cup (250 ml) whole milk
2 cups (500 ml) whipping cream, divided
6 oz (180 g) white chocolate chunks or chips
2 cups (500 ml) whole fresh strawberries
1½ cups (375 ml) sliced fresh strawberries
white chocolate curls, for garnish (optional)
Instructions
- Preheat oven to 325 F (170 C). Grease a 10 x 8 x 4-in (25 x 20 x 10 cm) angel food cake pan with removable bottom and lightly dust with flour. Set aside.
- Measure flour by spooning into a measuring cup and using back of a knife to level off top. Sift flour and baking powder into a medium bowl. Set aside. In a mixer fitted with a very large mixing bowl and paddle, cream butter at medium speed, adding in several cubes at a time. Gradually beat in sugar, scraping down sides of bowl with spatula, until creamy. Add eggs 1 at a time and mix until combined and creamy.
- Mix in almond and vanilla extracts. Then beat in flour and baking powder, alternating with milk, until batter is creamy and smooth. Transfer to an angel food cake pan and tap bottom of pan on counter to remove any air pockets. Smooth top with spatula. Bake for 1 hour, 15 minutes, adding 5-minute increments, if necessary, until a cake tester inserted into centre comes out almost clean. Remove to a rack to cool for 30 minutes. Then run a long knife around the inside of the pan to loosen cake from sides. Remove sides and then bottom of cake pan and cool cake completely. Wrap and refrigerate until ready to frost and serve.
- Make white chocolate ganache by heating and stirring ½ cup (125 ml) cream and white chocolate together in a double boiler over medium heat until no lumps remain. Alternatively, place in a glass bowl and heat in a microwave at medium power in 30-second intervals, stirring occasionally, until mixture is smooth. Cool to room temperature then refrigerate for several hours or overnight, until thick like spreadable butter. Pour remaining cream into chilled bowl of a stand mixer fitted with a wire whisk. Whip at medium speed until soft peaks form. Gradually whip in creamy refrigerated ganache until frosting holds firm but smooth peaks form when whisk is lifted.
- Cut cake horizontally into 3 layers, each approximately 1-in (2.5 cm) thick. Spread bottom and centre layers with two-thirds of ganache, then top with sliced strawberries. Place final layer on top and swirl with remaining ganache. Scatter with whole strawberries and garnish with white chocolate curls, if using. Dust with a little berry sugar. Can be refrigerated for a couple hours, until ready to serve.
Drink Pairings
Herbed Lobster Fritatta
Ingredients
Serves 6
2 tbsp (30 ml) extra-virgin olive oil, plus extra for greasing
1 small yellow pepper, cut into thin strips
1 small leek, trimmed and thinly sliced into rounds
6-in (15 cm) zucchini, finely diced
¼ cup (60 ml) crumbled goat’s cheese
4 oz (125 g) cooked lobster meat, drained and patted dry
6 large eggs
⅓ cup (75 ml) whole milk or whipping cream
½ tsp (2.5 ml) sea salt
¼ tsp (1 ml) black pepper
1 tbsp (15 ml) minced fresh cilantro
1 tbsp (15 ml) minced fresh basil
1 tbsp (15 ml) minced fresh dill
2 tbsp (30 ml) grated Gruyere or Swiss cheese
Instructions
- Preheat oven to 350 F (180 C). Place oven rack in lower third of oven. Generously grease a 9 or 10-in (23 or 25 cm) fluted tart pan or deep pie plate. Place on a baking sheet and set aside.
- In a large heavy-bottmed skillet, heat oil. Add pepper, leek and zucchini and sauté over medium heat for 5 to 8 minutes, until softened and pepper is slightly golden. Transfer to tart pan, spreading evenly to cover base. Set aside to cool slightly. Scatter goat’s cheese over top and tuck lobster meat throughout.
- Crack eggs into a mixing bowl and add milk or cream. Whisk until frothy. Stir in salt, pepper and herbs. Pour into tart pan, lifting a few pieces of lobster to the surface with a fork to show off colour. Scatter cheese lightly over top.
- Bake in lower third of oven for 30 to 35 minutes, until frittata is puffed and golden, and centre is firm when pan is jiggled.
- Remove from oven and allow to rest for 5 minutes. Then cut into wedges and serve.
Drink Pairings
Passion Fruit Crème Tart
Ingredients
Serves 4 to 6
½ cup (125 ml) + 2 tbsp (30 ml) flour
3 tbsp (45 ml) icing sugar
¼ cup (60 ml) + 2 tbsp (30 ml) cold salted butter, cubed
½ cup (125 ml) + 3 tbsp (45 ml) unsweetened passion fruit purée (Available at specialty grocery stores. Can also substitute equal amount fresh lemon juice.)
¾ cup (175 ml) sugar
3 large eggs
1 large egg yolk
¼ tsp (1 ml) pure vanilla extract
1 large pinch sea salt
1 cup (250 ml) unsalted butter, cut into 2-in (5 cm) pieces
white chocolate shavings, raspberries, edible flowers and ground pistachios, for garnish (optional)
whipped cream, for serving (optional)
Instructions
- To make the pastry, combine flour and icing sugar in a food processor. Add salted butter and pulse until a soft dough forms, about 2 minutes. Remove dough, form into a disk and cover in plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350 F (180 C). Remove pastry from fridge and allow to soften to room temperature. Using your fingers, evenly press dough into bottom and up sides of a 14 x 4-in (36 x 10 cm) fluted tart pan with a removable base. Freeze for 20 minutes. Place on a baking sheet and bake for about 15 minutes or just until golden. Allow to cool.
- To make filling, half-fill a large saucepan with water and bring to a boil. Reduce heat to medium-high. In a double boiler or large stainless steel bowl that fits snugly over pan of water, combine passion fruit purée, sugar, eggs, egg yolk, vanilla and salt. Place bowl over saucepan, making sure bottom of bowl is not touching water, and whisk thoroughly. Continue whisking intermittently, scraping down sides of bowl, until mixture thickens and registers 180 F (82 C) on a thermometer, about 12 to 14 minutes. Remove bowl from heat and cool to 140 F (60 C).
- Using an immersion blender or high-speed blender, begin adding unsalted butter to passion fruit mixture 1 piece at a time, blending after each addition, until butter is incorporated. Pour into tart base, smoothing top, and chill in freezer for 2 hours or refrigerate for 4 hours. Save any extra filling for another use.
- Remove tart from pan, leaving it on metal base, and place on a serving platter. Garnish with white chocolate shavings, raspberries, edible flowers and pistachios, if using, and serve with softly whipped cream, if desired.
Drink Pairings
Warm Asparagus Salad
Ingredients
Serves 4
2 heads red and green butter lettuce
20 medium spears asparagus, ends trimmed
3½ tbsp (55 ml) white balsamic vinegar, divided
¼ cup (60 ml) golden raisins
1 garlic clove
3 tbsp (45 ml) capers, drained and rinsed
¾ cup (175 ml) packed Italian parsley leaves
⅓ cup (75 ml) light olive oil
sea salt and black pepper, to taste
2 tbsp (30 ml) butter
¼ cup (60 ml) coarsely chopped toasted hazelnuts
Instructions
- Trim lettuce and choose only the tender inner leaves. Wash, dry and carefully wrap in a clean kitchen towel. Refrigerate to crisp.
- Bring a large pot of salted water to boil. Add asparagus and return to a boil. Cook for about 2 minutes, or until just tender but still al dente. Immediately drain in a colander and run under very cold water to stop cooking. Pat dry and set aside.
- In a small bowl, combine 2 tbsp (30 ml) white balsamic, 2 tbsp (30 ml) water and raisins and allow to sit for 10 minutes.
- Place garlic into a mini food processor and pulse to mince. Add capers and parsley and process to a coarse paste. Add raisin and balsamic mixture and pulse until blended. Add oil and salt and pepper to taste and pulse to combine, keeping mixture somewhat coarse. Season to taste and transfer to a small jar.
- Divide chilled lettuce between 4 salad plates.
- Heat a large heavy saucepan over medium heat. Melt butter, swirling pan occasionally, watching until it begins to turn a medium brown with a nutty aroma, about 3 minutes. Remove from heat and immediately stir in 1½ tbsp (22 ml) white balsamic. Place asparagus in a single layer on bottom of pan and toss to coat until just heated through. Season to taste and plate bundles of asparagus alongside lettuce.
- Spoon vinaigrette over lettuce and asparagus. Drizzle any remaining balsamic butter from the pan over salads and top with hazelnuts. Season to taste and serve immediately with remaining dressing on side.