Fall 2021 | BCLIQUOR

My Cellar

Serves 8-10

2 to 3 small green cabbages, quartered

1 cup (250 ml) chicken stock

2 tbsp (30 ml) butter

salt and pepper, to taste

¼ cup (60 ml) extra-virgin olive oil

1 shallot, finely chopped

1 sprig thyme, leaves picked and roughly chopped

1 pinch fennel seeds, crushed with your fingers

2 tbsp (30 ml) white wine vinegar

2 tsp (10 ml) Dijon mustard

1 tsp (5 ml) chopped fresh parsley leaves

2 tbsp (30 ml) finely chopped chives

Preheat oven to 375 F (190 C). Place cabbage, chicken stock, butter, salt and pepper in a roasting dish. Cover with foil and bake for about 30 minutes, or until cabbage is fork-tender. Don’t worry if it gets a bit golden around edges.
To make the herbed vinaigrette, heat olive oil in a small frying pan over medium heat. Add shallot, thyme and fennel and sweat until shallots have softened, about 5 to 8 minutes. Remove from heat and add remaining ingredients, whisking until combined.
Place cabbage on a serving platter and drizzle with vinaigrette.

Serves 25

1 x 8 oz package (227 g) cream cheese, room temperature

1 tbsp (15 ml) extra-virgin olive oil

½ cup (125 ml) crumbled feta cheese

2 green onions, trimmed and finely chopped

1 garlic clove, minced

1½ tsp (7 ml) finely chopped fresh dill

1 tsp (5 ml) dried oregano

¼ tsp (1 ml) smoked paprika

⅛ tsp (0.5 ml) freshly ground black pepper

¾ cup (175 ml) black sesame seeds

In a large bowl, with a handheld beater fitted with whisk attachments, beat together cream cheese and olive oil. Add feta, green onion, garlic, dill, oregano, smoked paprika and black pepper and stir together with a wooden spoon. Cover and refrigerate for at least 1 hour.
Pour black sesame seeds onto a plate and shake until seeds are in an even layer. Scoop about 1-in (2.5 cm) rounds of cheese mixture into your hands and roll into a ball before placing onto seeds and rolling to coat. Place cheese truffles on a serving plate and refrigerate until ready to enjoy.