Winter Vanilla & Sage Paloma

Winter Vanilla & Sage Paloma Mocktail

A refreshing grapefruit Paloma with a wintery twist! Elevate your mocktail game with a simple homemade syrup infused with sage and vanilla bean.  Very welcoming if you did a "Dry January".
Ingredients
Vanilla And Sage Simple Syrup
1/2 cup (125 mL) sugar
1/2 cup (125 mL) water
4 sage leaves, roughly chopped
1/2 vanilla bean, split
Mocktail
2 oz grapefruit juice, freshly squeezed
1/2 oz lime juice, freshly squeezed
1 oz vanilla & sage simple syrup
1 pinch salt
2 oz grapefruit sparkling water
Sliced grapefruit to garnish
Sage sprig to garnish
Directions:
For the simple syrup, in a saucepan over medium heat stir together sugar, water, sage and vanilla bean. Bring to a simmer and remove from heat. Let stand 15 minutes at room temperature before straining. Refrigerate until ready to use, up to 1 week.

In a cocktail glass filled with ice add the grapefruit juice, lime juice, simple syrup and salt. Stir to combine. Finish with grapefruit soda. Garnish with sliced grapefruit and sage sprig.
Syrup makes 1 drink; 1/2 cup (125 mL) simple

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Smoked turkey gives a smoky undertone to the pie. For a vegetarian option, omit the turkey and replace chicken stock with vegetable stock. Buttercup squash is drier than other varieties and works the best for this dish. If unavailable, try Hubbard. Butternut will work in a pinch but does not have as intense a flavour or such a hearty texture.
Serves 4 to 6
Filling:

1 buttercup squash, peeled and cut in
1 inch (2.5 cm) chunks, about 6 cups (1.5 L)
2 cups (500 mL) Brussels sprouts, trimmed and halved lengthwise
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
5 oz (150 g) smoked turkey, cut in ¾ inch (2 cm) cubes
3 tbsp (45 mL) butter
1 large leek, white part only, thinly sliced
1 small bulb fennel, diced, about 2 cups (500 mL)
1 tsp (5 mL) fresh thyme

SAUCE
¼ cup (60 mL) butter
¼ cup (60 mL) flour
2¼ cups (560 mL) chicken stock
¼ tsp (1 mL) chili flakes
¼ cup (60 mL) Greek yogurt

PASTRY
½ of a 450 g pkg puff pastry
1 egg, beaten with a pinch of salt
½ cup (125 mL) grated Parmesan

Directions:  Serves 4 to 6

Preheat oven to 400°F (200°C).

For filling, toss squash chunks and Brussels sprouts with olive oil and season with salt and pepper. Scatter squash on a baking sheet, reserving sprouts. Roast for 10 minutes then add Brussels sprouts to sheet. Continue roasting for 15 to 20 more minutes, turning occasionally or until tender-crisp. Reserve vegetables in a large bowl and add smoked turkey.

Heat 3 tbsp (45 mL) butter in sauté pan or large pot on medium heat. Add leeks, fennel and thyme and sauté until soft, 6 minutes. Add to large bowl with roasted vegetables and turkey.

For sauce, melt ¼ cup (60 mL) butter in pan. Stir in flour and cook over medium heat until flour turns a pale gold, about 2 minutes. Remove from heat and slowly stir in stock until smooth. Return to heat and bring to boil. Simmer for 1 minute, or until slightly thickened. Season with salt and pepper and chili flakes. Stir in Greek yogurt. Stir into vegetables in the bowl.

Butter the bottom, sides and edges of a 10 x 8-inch (25 x 20-cm) baking dish. Scrape the filling into the dish, mounding it in the middle.

Roll puff pastry into a 12-inch (30-cm) square. Trim pastry by cutting 1-inch-wide (2.5 cm) lengths from each side. You will have 4 strips. Brush the rim of the dish with beaten egg. Cut the strips to fit the rim of the baking dish and lay on the rim. Brush top of pastry strips with more egg. This will create extra lift when it bakes. Place remaining puff over filling, overlapping the pastry on the edges. Brush with beaten egg and sprinkle with Parmesan. Make 3 small slits in the pastry with a sharp knife.

Bake for 25 minutes or until puff pastry is browned and flaky and filling is bubbling.

Serves 4 to 6

Caramelized Five Onion Dip

 Caramelized Five Onion Dip

Classic French onion dip gets a new twist with creamy Greek yogurt, five kinds of alliums and crispy onions on top. A little brown sugar lends the perfect amount of sweetness to offset the tanginess of the yogurt. Serve with tortilla chips or crinkle-cut potato chips.

Ingredients:
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) unsalted butter
2 large shallots, halved, thinly sliced
1 large sweet onion, halved, thinly sliced
1 medium red onion, halved, thinly sliced
1 medium yellow onion, halved, thinly sliced
Salt and freshly ground pepper to taste
2 tbsp (30 mL) packed light brown sugar
1 tbsp (15 mL) good-quality balsamic vinegar
1 clove garlic, grated on rasp
2 cups (500 mL) full-fat plain Greek yogurt
3 tbsp (45 mL) mayonnaise
1 green onion, green part only, cut into julienne
Crispy onions to garnish

Directions:
In a large frying pan, heat olive oil and butter over medium heat. Add shallots, sweet onion, red onion, yellow onion, salt and pepper. Cook, stirring often, until onions begin to soften, about 10 minutes. Reduce heat to medium-low. Cook, stirring occasionally and adjusting heat as necessary, until onions are caramelized, 30 to 35 minutes. Stir in the sugar, balsamic and garlic. Cook for 2 minutes. Transfer to a plate. Cool completely.

In a medium mixing bowl, whisk yogurt and mayo until well combined. Fold in cooled onions. Season with salt and pepper. Transfer to an airtight container. Cover and refrigerate at least 30 minutes and up to 5 days.

When ready to serve, place green onion in a small bowl of ice water for 15 minutes. Drain and pat dry with paper towel. Transfer dip to a shallow serving bowl. Sprinkle with crispy onions and green onion curls. Serve immediately.   Serves 6 to 8

Hazelnut Brownie Shortbread Bars

 Hazelnut Brownie Shortbread Bars

How do you improve a brownie? Bake it on a shortbread crust and top it with fistsful of crunchy hazelnuts—that’s how! These elements bring new textures and flavors to the party for a next-level dessert square. Easy-to-find Lindt chocolate works wonders here.  Makes 32 bars.

Ingredients:                                                                                                                                                                       
Shortbread:
3 cups (750 mL) all-purpose flour
3/4 cups (175 mL) icing sugar
1/2 tsp (2 mL) fine sea salt
1 1/2 cups (375 mL) unsalted butter, at room temperature, cubed

Brownie:
3 bars (each 100 g) 70 per cent cacao chocolate, roughly chopped, divided
3/4 cup (175 mL) unsalted butter, at room temperature
1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) Dutch-processed cocoa powder
3 large eggs
1 3/4 cups (425 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) skinless roasted hazelnuts, divided
1/3 cup (80 mL) chocolate hazelnut spread, such as Nutella 

Directions:                                                                                     Arrange rack in centre of oven. Preheat to 375°F (191°C). Generously butter a 9 x 13-inch (23 x 33-cm) cake pan. Line with parchment, overhanging edges on two opposite sides.

For the shortbread, combine flour, icing sugar and salt in a large mixing bowl. Add butter, working in with your fingertips until fully combined. Continue working mixture, lightly kneading just until a dough comes together. Crumble over bottom of prepared pan to distribute evenly, then press into an even layer. Lightly prick all over with  a fork. Bake in centre of oven until evenly golden, about 25 minutes. Set aside.
 
Reduce oven to 325°F (163°C).
 
For the brownie, bring a pot with 1 inch (2.5 cm) water in the bottom to a boil. Chop two chocolate bars and combine with butter in a heatproof bowl. Set on top of the pot, ensuring the bowl doesn’t touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is liquid. Remove bowl from the pot and let cool 10 minutes.
 
Sift flour with cocoa powder in a medium bowl. Set aside.
 
In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs with sugar and salt on medium-high speed until pale, thick and ribbony, 3 to 5 minutes. Whisk in vanilla. Remove bowl from stand mixer and using a spatula, carefully fold in melted chocolate mixture, then flour mixture, just until no streaks remain.
 
Finely chop 1/2 cup (125 mL) hazelnuts, then gently fold in, along with remaining chocolate bar, just until combined. Scrape mixture over prepared shortbread, smoothing top. Drop teaspoonfuls of hazelnut spread evenly over the top of the batter. Swirl with a wooden skewer, careful not to hit the shortbread base. Roughly chop remaining 1/2 cup (125 mL) hazelnuts and sprinkle evenly overtop.
 
Once oven has fully reduced in temperature, bake in centre of oven until brownie has set, about 50 minutes. (A toothpick inserted in the centre of the brownie base should come out with moist crumbs attached.) Transfer to a rack and cool completely.
 
Run a butter knife along the unlined edges of the pan to loosen. Using parchment edges, lift bars out of pan. With a sharp knife, cut lengthwise into four rows, then crosswise into eight rows to make 32 squares. (Bars will keep at room temperature in an airtight container up to 3 days.)   Makes 32 bars

 

Cuba Libre Pitcher

Cuba Libre Pitcher

This recipe can be scaled up or down as needed but, for best results, make this in smaller batches and serve it soon after adding the cola and sparkling wine—this drink shines when fresh and bubbly.

Ingredients:
8 oz white rum or Havana Club Cuban Smoky
2 oz fresh lime juice
2 oz mint syrup (see below)
12 oz cola
4 oz sparkling wine
4 mint sprigs for garnish
Directions:
Add rum, lime juice and syrup to a carafe and stir. Add ice and cola, and stir again. Add sparkling wine to carafe. Gently stir. Serve in wine glasses garnished with large sprigs of fresh mint.
Makes 4 to 5 cocktails

Mint Syrup
Gently heat 1 cup (250 mL) water and 1 cup (250 mL) granulated sugar in a small saucepan, stirring until the sugar is dissolved. Add 1 cup (250 mL) lightly-packed, well-washed mint sprigs. Turn off the heat. Allow to cool and infuse for 1 hour. Strain out solids. Mint Syrup will keep well, stored in a resealable container in the fridge for up to 2 weeks.
Makes 1 ½ cups (375 mL) mint syrup

Variations
For a smokier version, use Havana Club Cuban Smoky and swap in lemon instead of lime. Or try Mount Gay Eclipse Rum, an aged rum from Barbados that has ripe banana and pineapple notes, for a slightly more tropical flavour profile.

Bourbon Milk Stout

Bourbon Milk Stout

Inspired by both milkshake, stout ales, and old-timey soda fountain ice cream floats, this decadent cocktail is pushed over the top by serving it with espresso wafers for dunking. If bourbon vanilla is unavailable, try a rich coffee ice cream instead.

Ingredients:
1 heaping scoop bourbon vanilla ice cream
1 1/2 oz Chambord Royale
1 oz Kavi Reserve Coffee Blended  Canadian Whisky
5 oz Guinness Draught
2 espresso wafers to garnish
Directions:
Scoop ice cream into a Bruges-style beer glass. Pour in Chambord and coffee whisky. Top with stout. Garnish by placing two wafers on the edge of the glass or serving alongside.   Makes 1 drink

Tangerine Dreams

 

Tangerine Dreams

A liquid version of the classic Dreamsicle frozen treat, this cocktail has been updated with the addition of a little fresh tangerine juice, blood orange gin and a splash of bitter orange Italian aperitivo.  Any vanilla gelato can be used in a pinch.  
Ingredients:
2 oz fresh tangerine juice
1 1/2 oz Beefeater Blood Orange gin 
1 oz Aperol 
1 heaping scoop of vanilla-saffron-ginger gelato or any vanilla gelato
Orange wheel to garnish
Sprig of rosemary to garnish

Directions:

Shake tangerine juice, gin and Aperol together over ice in a cocktail shaker for 30 seconds. Spoon the ice cream into a glass and pour the orange cocktail in. Garnish with an orange wheel and rosemary sprig.
Makes 1 drink

Raspberry Frosé Fizz

 Raspberry Frosé Fizz

Serve this drink with a little dessert spoon so you can scoop up the gelato as it melts into the bubbly wine. If raspberry-lime gelato proves difficult to find, try strawberry or peach instead, since this simple recipe is easily adapted to whatever’s on hand, both in terms of alternative flavours and sparkling wine expressions—pink, white and even Lambrusco.   

Ingredients:

1 scoop raspberry-lime gelato

1/2 oz St-Germain Elderflower Liqueur
4 oz Segura Viudas Brut Rosé
1 small mint sprig to garnish

Directions:

Place a scoop of raspberry-lime gelato in the middle of a large coupe glass and drizzle elderflower liqueur over it. Pour sparkling rosé around the gelato and garnish with mint.  Makes 1 drink

Plum Salad With Fennel And Mint

Plum Salad With Fennel And Mint

This is a different take on a Valencian salad, normally made with oranges. This is the simplest of dishes and makes the most of the season’s fresh offerings, with minimal preparation — perfect for the hot days of summer. Hit the farmers’ market and select plums that are sweet, such as black plums or Mirabelles. Their sweet flavour truly shines in fresh preparations. Measure, or don’t — what’s important is 
to taste as you go.
Ingredients:

6 to 8 plums
1/2 cup almonds, sliced
1 bulb fennel
2 tablespoons mint, chopped
2 tablespoons extra virgin olive oil, or more to taste
Maldon salt to taste
Black pepper to taste
Directions:
In a pan over medium-low heat, toast almonds until golden brown. Tip almonds out of pan and set aside on a plate to cool. Slice the fennel very thinly either by hand or using mandoline. Remove the stones from the plums and slice each halve into 6 to 8 slices. Arrange the fennel and plums on a larger platter and drizzle olive oil over the plums. Stack and roll the mint leaves into a cigar and finely slice. Sprinkle the mint over the salad and top with the almonds. Sprinkle with Maldon salt and fresh pepper to taste.

Strawberry Lemonade ~ Oats N Scones

   

Strawberry Lemonade

Oats N Scones

This strawberry lemonade is a playful combination of two of favorite summertime flavors and perfect for all ages. A splash of rum turns it into a really good daiquiri or Jamaican rum punch and adding tequila 
makes a strawberry margarita.
Ingredients:
1 cup strawberries (fresh or frozen) washed, stems removed
1/2 cup sugar
1 cup cold water
2 tablespoons lemon juice, freshly squeezed
4 cups ice
1 cup cold water

Directions:
You will need a saucepan, spoon, blender, strainer, pitcher and four glasses.

Place the first 3 ingredients in a saucepan and bring to a boil. Allow to simmer for 15 minutes.

Remove from the stove and stir in the lemon juice. Cool for 15 minutes.

Pour the liquid into the blender, add 1 cup of cold water and blend until smooth. Place the strainer over the pitcher and pour the liquid through. Add the second cup of cold water to the pitcher and stir.

Add 1 cup of ice to each glass. Pour the lemonade into each glass. Serves 4.

Oats N Sones

Often scones are too sweet and/or too dry. The reduced sugar, adds a hint of salt and uses moisture to create a lighter texture.
Ingredients:
2 cups all-purpose flour
1½ tablespoons baking powder
Pinch of salt
¼ cup sugar
3 ounces cold butter (about ¾ stick)
1 egg
½ cup milk
1 teaspoon vanilla flavoring
Optional:
½ cup blueberries, raspberries or blackberries
½ cup all-purpose flour (for dusting)
1 teaspoon sugar (for sprinkling on top)

You will need a box grater with medium holes, rolling pin, spatula, 2½ inch in diameter cookie cutters and a large cookie sheet lightly greased with butter

Directions:
Preheat oven to 425 F. Combine the first four ingredients in a large bowl.

Grate the cold butter into the bowl with the other ingredients. Rub together with your fingers until the mixture is crumbled.

In a small bowl whisk the egg, milk and vanilla together.

Pour the liquid into the dry crumb mixture. Using a spatula gently mix the ingredients together until a soft dough is formed. If making a fruit scone, add your fruit now and mix in gently.

Dust your clean board or countertop with flour and roll the dough to a ¾-inch thickness.

Using the cookie cutter, cut 8 scones and place 2 inches apart on the cookie sheet. Using the teaspoon of sugar, sprinkle the top of each scone.

Bake for 5 minutes. After 5 minutes turn the tray around and bake for a further 5–7 minutes until nicely browned.

Allow to cool for 10–15 minutes. Enjoy with butter, jam, curd, cream or solo. Makes 8 scones.

Strawberry Dessert Sandwiches

 Strawberry Dessert Sandwiches

Making your own brioche buns is an undertaking requiring advance planning (you’ll need to start a day ahead), but the payoff is bragging rights. If you’re not the peacocking type, you could buy brioche buns from a good baker and cut to the chase here. way you go, these beautiful little sandwiches are the perfect out-of-hand treat for a picnic. Because a too-stiff batter makes incorporating the butter difficult, it’s important that you don’t pack the flour into your measuring cups by scooping from the bag. Spoon the flour into your cup, then level with a knife. The brioche are best the day they are baked.   Serves 6

Ingredients:
Brioche
1 3/4 cups (425 mL) spooned and levelled all-purpose flour, divided
1 tsp (5 mL) instant yeast, divided
1/4 cup (60 mL) milk
2 cold eggs
2 tbsp (30 mL) sugar
1/2 tsp (2 mL) salt
8 tbsp (1 stick) cool room temperature butter
1 egg, lightly beaten
1 tbsp (15 mL) water
1/4 cup (60 mL) coarse brown sugar
Filling:
1 cup (250 mL) ricotta
1/2 cup (125 mL) mascarpone
3 tbsp (45 mL) honey
1 tsp (5 mL) vanilla paste or extract
3 cups (750 mL) hulled, sliced strawberries

Directions:
For the brioche, place 3/4 cup (175 mL) flour, 1/2 tsp (2 mL) instant yeast, milk and eggs in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine, cover bowl and let stand 45 minutes.

Add remaining 1 cup (250 mL) flour, 1/2 tsp (2 mL) yeast, sugar and salt. Switch to the dough hook and mix to combine, scraping down sides as necessary. Continue to knead with the dough hook for 8 to 10 minutes longer until the dough is smooth and shiny.

Add butter 1 tbsp (15 mL) at a time, kneading between each addition until the butter is fully incorporated. Transfer to a greased bowl, cover with plastic wrap and refrigerate overnight.

Meanwhile, combine ricotta, mascarpone, honey and vanilla in a food processor. Pulse until smooth, transfer to a bowl, cover and refrigerate until ready to assemble sandwiches.

To finish brioche, divide dough into six equal portions. Working with one at a time, roll into a smooth ball, transfer to a parchment-lined baking sheet and flatten slightly with your palm. Cover and let stand for 1 1/2 to 2 hours or until puffed.

Preheat oven to 375°F (191°C).

Combine beaten egg and water. Brush tops of buns with egg wash and sprinkle tops with brown sugar. Bake on centre rack for 16 to 18 minutes or until golden. Let cool on a rack then split three-quarters of the way through. Transfer to a paper bag to transport.

When ready to serve, fill each bun with an equal amount of ricotta mixture and strawberries.    Serves 6

Sweet Savory Sausage Roll

Sweet Savory Sausage Roll

Pack your picnic basket.  Two easy-to-find supermarket condiments do all of the heavy lifting here. Hoisin, a sweet and vinegary brown sauce full of Chinese five-spice powder, and sriracha, a hot-sweet North American take on a very different Thai sauce by the same name, are both flavor bombs in bottles. A little of each, some garlic, and a touch of honey in the sausage meat result in something you’ll want to eat by the mittful.   Serve with Pineapple Slaw.     Serves 6
Ingredients:
1 1/2 lbs (680 g) lean ground pork
1/3 cup (80 mL) hoisin sauce
1/2 cup (125 mL) bread crumbs
1 tbsp (15 mL) honey
1 tsp (5 mL) salt
1 tbsp (15 mL) sriracha
4 cloves garlic, finely chopped or grated
Freshly ground black pepper
1 sheet pre-rolled frozen puff pastry, thawed
Flour as needed
1 egg yolk, lightly beaten
3 tbsp (45 mL) sesame seeds

Directions:
In a large bowl, combine pork, hoisin, bread crumbs, honey, salt, sriracha and garlic. Add a few grindings of coarsely ground black pepper. Mix with your hands until evenly combined.

Cut a piece of parchment paper roughly the size of a baking sheet. Lightly sprinkle with flour and unroll your puff pastry overtop. Sprinkle pastry with a bit more flour and gently roll out with a rolling pin to lengthen into a 10 x 12-inch (25 x 30-cm) rectangle.

Working lengthwise, leave a 1-inch (2.5-cm) border on one side and arrange the sausage mixture in a log-like roll parallel to the border. Brush border with egg yolk. Using the parchment, lift pastry from the other side and bring into contact with egg-washed border to enclose meat (the ends of the sausage roll will remain open). Use a fork to seal long edge. Carefully transfer parchment and roll to baking sheet and refrigerate for 30 minutes.

Preheat oven to 400°F (204°C).

Score three short slashes on top of roll to vent, brush with remaining egg yolk and sprinkle with sesame seeds. Bake on centre rack for 45 to 50 minutes or until top has developed a deep golden colour. Let cool to room temperature, wrap in wax paper and refrigerate until ready to pack up.

To serve, cut into 12 equal-sized slices.   Serve with a Pinot Gris wine.

Grilled Perch & Asparagus Pesto Pasta Salad

Grilled Perch And Pesto Pasta Salad

Grilled asparagus adds a light smoky, grassy flavour twist to traditional basil pesto. The fish cooks quickly so have all of the salad ingredients ready before you head out to the grill.  

Ingredients:
1 1/2 lbs (680 g) asparagus
1/2 cup (125 mL) olive oil, divided
Salt and freshly ground pepper
1/2 cup (125 mL) walnuts, divided
10 oz (285 g) curly short pasta, such as cappelletti, radiatore or fusilli
1 cup (250 mL) packed fresh basil leaves
1/2 small clove garlic
2 tbsp (30 mL) fresh lemon juice
1/4 cup (60 mL) freshly grated Parmesan cheese
1 lb (455g) perch fillets, about 8 to 12
6 cups (1.5 L) coarsely shredded romaine lettuce
2 radishes, thinly sliced (optional)
1 sweet yellow pepper, halved and cut into thin strips
4 lemon wedges
Directions:
Trim tough ends from asparagus. In a shallow dish, toss asparagus with 1 tbsp (15 mL) oil and salt and pepper. Chop 1/4 cup (60 mL) walnuts coarsely and place on a small piece of foil.

Grill asparagus, turning occasionally, for 5 minutes or until lightly charred. Place foil with walnuts on grill alongside asparagus and toast for 2 to 3 minutes. Return asparagus to dish and let cool.

Cook pasta in a large pot of boiling, salted water for 9 minutes or according to package directions, just until al dente. Drain and rinse under cold water to cool. Drain well.

Cut asparagus spears so tip ends are 4 inches (10 cm) long. Set aside for salad. Chop remaining ends in half to make just under 1 cup (250 mL). Chop a few tip pieces, if necessary, to make up the volume.

Transfer chopped ends to a food processor or high-speed blender. Add remaining untoasted walnuts, the basil and garlic, and pulse until finely chopped. Add lemon juice, then, with motor running, pour in remaining olive oil through hole in lid and purée until fairly smooth. Add more oil, as necessary, to make a just-pourable pesto. Season with 1/4 tsp (1 mL) each salt and pepper.

Set 3 tbsp (45 mL) pesto aside for fish (cover and refrigerate). Toss pasta and Parmesan with remaining pesto in a large bowl. Set aside. (Cover and refrigerate for up to 4 hours.)

Preheat barbecue to medium-high. Place heavy-duty foil or a reusable grilling sheet on a baking sheet; brush foil or sheet generously with oil. Arrange perch fillets, skin side down, on oiled foil or sheet, and brush tops with reserved pesto.

Slide foil or grilling sheet with fish onto grill. Close lid and grill for 4 to 5 minutes, without turning, or until perch is opaque and flakes easily with a fork. Slide sheet back onto baking sheet.

Add romaine to pasta and toss. Drizzle with more oil to moisten. Season with salt and pepper to taste. Divide among serving plates; top with asparagus, radishes, if using, and peppers. Use a thin spatula to lift fillets off the skin and foil. Stack perch fillets on salads and sprinkle with toasted walnuts. Serve with lemon wedges.   Serves 4

Grilled Kiwi Parfait ~ Coconut-Cashew Granola

Grilled Kiwi Parfait

When it comes to grilling fruit, kiwi is often not considered. This recipe should change that. When grilled, kiwi’s bright green flesh caramelizes and becomes dense with flavour. Paired with thick yogurt and a tropical take on granola, this parfait is parfait for any time. Serving the kiwi warm is optional. You could grill the fruit and assemble the parfaits up to an hour before they are served. Keep them in the fridge until you are ready to serve them.    Serves 6

Ingredients:
3 kiwis, peeled and halved lengthwise
2 tsp (10 mL) vegetable oil
1 tsp (5 mL) lime zest
3 cups (750 mL) thick greek yogurt or skyr
2 cups (500 mL) Coconut-Cashew Granola (recipe below)
2 tbsp (30 mL) honey

Directions:
Preheat grill to medium-high heat.

In a bowl, mix kiwis and oil until evenly coated. Place on grill, cut-side down, until charred and tender, about 2 minutes. Flip and repeat. Remove kiwis from grill and let cool slightly, about 5 minutes.

Cut each kiwi half into ½-inch (1-cm) slices widthwise so that the slices are shaped like half moons.

Mix lime zest with yogurt then divide into 6 jars or glasses. Divide granola on top of yogurt, then arrange kiwi slices on top of granola. Drizzle honey over each parfait and serve.
Serves 6

Coconut-Cashew Granola
There is something extremely satisfying about the crunch of granola. Coconut, cashews and black sesame seeds give a tropical flair to this recipe. Use it in the Grilled Kiwi Parfait or sprinkle it onto your yogurt or fruit salad in the morning. It will keep well on your shelf for a few weeks.

Ingredients:
1 cup (250 mL) large flaked oats
½ cup (125 mL) raw unsalted cashews, roughly chopped
½ cup (125 mL) sweetened desiccated coconut
2 tbsp (30 mL) black sesame seeds
¼ cup (60 mL) coconut oil (at room temperature)
½ tsp (2 mL) cinnamon
½ tsp (2 mL) kosher salt
1 tbsp (15 mL) honey

Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, mix all the ingredients until well combined. Pour mixture onto prepared baking sheet and bake until golden brown, about 15 minutes. Remove from oven and let cool completely.
Makes 2 cups (500 mL)

Ginger Snap Biscotti

Ginger Snap Biscotti

Ingredients:

2 tablespoons unsalted butter, softened

1/3 cup dark brown sugar

1 large egg, room temperature

1/2 teaspoon vanille extract

1 cup all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 teaspoon Demerara sugar

Directions:

Preheat oven to 350*F.  Line baking sheet fitted with parchment paper.  

In a bowl of a mixer fitted with the paddle mixer, beat butter and brown sugar until creamy or use a hand held mixer and beat until light and creamy.  Beat in egg and vanilla.

In a separate bowl, mix together flour and baking powder, salt, ground ginger, ground cinnamon, allspice, cloves, and nutmeg .  Blend in the spices  Sift flour mixture into butter mixture and mix only until well incorporated.  

Transfer dough to baking sheet and form into an 8” X 2 1/2” log and flatten to a 3/4” thick log.  Sprinkle top with Demerara sugar.

Bake for 30 minutes until edges and bottom is browned.  Remove from oven and allow to cool 5 minutes.  Cut diagonally into 12 even pieces.  Place slices cut side up and bake for an additional12 minutes more.  Cool 5 minutes before serving.  Serves 4 to 6.

Coconut Brigadeiros ~ Double Chocolate Brigadeiros

Brigadeiros

Coconut Brigadeiros  

Make Double Chocolate Brigadeiros (recipe follows), but omit cocoa and chocolate from filling and replace with 3/4 cup (175 ­mL) unsweetened shredded coconut and 1/2 ­cup (125 ­mL) coconut milk. Mix an additional 3/4 cup (175 mL) unsweetened shredded coconut with pink food colouring in a resealable bag or place 3/4 cup (175 ­mL) finely chopped unsalted pistachios on a small plate. Set aside. Roll finished filling in pink coconut or pistachios.
Makes 30 truffles

Double Chocolate Brigadeiros

Sweetened condensed milk is the luscious base for these fudgy Brazilian truffles named after a popular brigadier general. Between this base recipe, two variations and multiple coatings, you can put together a colourful collection of unique confections for gifting.

2 tbsp (30 mL) unsalted butter, plus more for greasing
1 can (300 mL) sweetened condensed milk
2 tbsp (30 mL) unsweetened cocoa powder
Pinch kosher salt
1/3 cup (80 mL) bittersweet or semi-sweet chocolate chips
1/3 cup (80 mL) chocolate sprinkles or 1/2 cup (125 mL) finely chopped candy canes


In a medium saucepan, whisk butter, condensed milk, cocoa and salt over medium heat until butter is melted. Change to a wooden spoon and stir in chocolate chips until melted. Bring to a simmer, stirring constantly. Reduce heat to medium-low and cook, stirring constantly, until mixture is very thick and shiny, and pulls away from bottom of pan, 10 to 12 ­minutes.

Butter a shallow dish or pie plate; scrape chocolate mixture into dish and cover with buttered parchment paper, pressing directly on mixture. Refrigerate until cold, about 2 ­hours.

Portioning mixture with a buttered 1 tbsp (15 mL) measure, roll mixture into balls and then into sprinkles. Place in airtight container and refrigerate for up to 5 days.

Makes 26 truffles    By Soo Kim

Slow-Roasted Chicken With Four Heads Of Garlic

Slow-Roasted Chicken With Four Heads Of Garlic

Chicken thighs and drummies are slowly roasted with butter, sage and whole heads of garlic, yielding a rich pan sauce tempered by the briny bite of capers. The garlic becomes unbelievably creamy, and the chicken is crisp and succulent. This method for cooking chicken was developed by Andy Baraghani at­ Bon­ Appétit.

Ingredients:
4 large chicken thighs, about 2 lbs (905 g) total
4 large chicken drumsticks, about 1 lb (455 g) total
Salt and freshly ground pepper to taste
4 heads garlic
3 bay leaves
12 large sage leaves
2 tbsp (30 mL) unsalted butter, melted
1/3 cup (80 mL) dry white wine
3 tbsp (45 mL) capers, rinsed
Crusty bread for serving

Directions:

Preheat oven to 325°F (163°C).

Place chicken in a large heavy-duty baking dish. Season both sides with salt and pepper. Arrange skin-side up. With a sharp serrated knife, cut a layer off the top of garlic heads, just enough to expose the tops of cloves. Add, cut sides down, to dish with chicken. (It’s okay if it’s snug.) Tuck bay and sage leaves between and under the chicken. Brush everything with melted butter. Pour wine into the pan.

Bake chicken on the middle rack. After 30 minutes, baste chicken and garlic. After another 30 minutes, baste again and add capers. Continue cooking until chicken is browned and almost falling off the bone, other 30­ minutes (or 1 1/2 hours in total). Let stand for 10­ minutes. Serve in the middle of the table with crusty bread for mopping up juices and spreading garlic.

Serves 4

 

Celery And Tarragon Soup

Celery and Tarragon Soup

We kept this simple Italian-inspired soup on the light side so you can comfortably serve it before a multi-course meal, but don’t skip the topping! The dates may seem a bit strange until you realize it’s essentially a grown-up version of ants on a log.

Ingredients:

1/2 cup (80 mL) olive oil
12 stalks celery, cut into 1/2-inch (1-cm) pieces, about 7 cups (1.75 L)
3 leeks, white and pale green parts only, chopped, about 3 cups (750 mL)
8 garlic cloves, chopped
1/2 tsp (2 mL) kosher salt
1 large yellow-flesh potato, peeled and cut into 1/2-inch (1-cm) pieces, about 2 cups (500 mL)
3-inch (8-cm) Parmesan rind
6 cups (1.5 L) vegetable broth
1 cup (250 mL) packed parsley leaves, chopped
1/4 cup (60 mL) tarragon leaves, chopped

ALMOND & DATE TOPPING
1/3 cup (80 mL) olive oil
1/3 cup (80 mL) toasted and finely chopped almonds
1/4 cup (60 mL) grated Parmesan
2 Medjool dates, pitted and finely chopped
Celery leaves for garnish

Directions:

Heat a Dutch oven over medium-high heat. Add oil, then celery, leeks, garlic and salt. Cook, stirring occasionally until vegetables have softened and leeks are translucent, about 15 minutes.

2. Stir in potato, Parmesan rind and vegetable broth. Bring to a boil, then lower to a simmer. Continue cooking until the potato is very soft, about 15 minutes. Stir in parsley and tarragon, then remove from heat.

3. Meanwhile, to make the topping, combine oil, almonds, Parmesan and dates in a small bowl.

4. Working in batches, transfer soup to a blender and purée until smooth. Return to pot. Warm over medium heat, about 2 minutes. To serve, scatter with topping and garnish with celery leaves.

Serves 6

 

Roast Squash Soup With Stilton Toasts

                                                      

Roast Squash Soup With Stilton Toasts

A bowl of this glorious autumn-hued soup is an impressive way to kick off any fall dinner. Parsnips are the secret ingredient in the best chicken soups, and they play a similar role here, lending nuanced flavor.

Ingredients:

1 large butternut squash, about 2 1/2 lbs (1.13 kg)
1 tbsp (15 mL) olive oil
3 parsnips, about 10 oz (285 g) total
4 cups (1 L) chicken broth (approx.), divided
1/2 tsp (2 mL) dried leaf thyme, crumbled
1/2 tsp (2 mL) salt
Stilton Toasts (recipe follows)

Directions:

Preheat oven to 375­°F (191­°C).

Slice squash in quarters lengthwise. Place on a baking sheet. Scrape out and discard pulp and seeds. Rub cut surfaces with oil. Trim and peel parsnips. Slice in half lengthwise. Rub with oil. Tightly wrap in foil. Set beside squash. Roast for 1 hour.

Slice any dark brown areas from parsnips and discard. Place parsnips and 1/2 cup (125 mL) broth in a food processor. Whirl until coarsely puréed. Remove skin and any dark areas from squash. Add squash, thyme, salt and another 1/2 cup (125 mL) broth to the food processor. Pulse, then whirl until as smooth as you like. Whirl in as much remaining broth as the container will hold.

Turn into a saucepan and stir in any remaining broth. If soup is thicker than you like, thin with more broth or water. Taste and add salt, if needed. Heat and serve with Stilton Toasts, either floating them on the soup or serving them on the side. Soup can be refrigerated for 3 days or frozen.

Makes about 8 cups (2 L)

STILTON TOASTS

Cut eight 1/3-inch (8-mm) thick slices from a baguette. Toast on a baking sheet in a 450°F (232°C) oven until lightly golden. Crumble enough Stilton or creamy blue cheese to measure 3/4 cup (175 mL). Place in a bowl and add 2 tbsp (30 mL) melted butter. Mash with a fork (mixture will not be smooth). Place a scant tablespoon (15 mL) on each toast. Use a fork to spread over slices, right to edges. Place on a baking sheet. Just before serving, place under broiler, watching closely, until cheese just starts to melt, about 2 minutes.

Spicy Sausage, Pepper, And Feta Cakes With Maple-Mustard Cream

Spicy Sausage, Pepper & Feta Cakes 

With Maple-Mustard Cream

Hot sausage and mustard never looked so good! Cute Spicy Sausage, Pepper & Feta Cakes can be made ahead, and the Maple-Mustard Cream dip just needs a stir!  Great Breakfast Treat!

These three-bite cuties let the spicy sausage and creamy feta flavours shine through. Smoked paprika in the batter assures a hot, tingling vibe. They’re good keepers too, so make ahead as you like. Dress up with a swirl of sour cream and sliced green onions, slivered red pepper or a hot pepper relish. For the dippers in your group, add our easy Maple-Mustard Cream (recipe follows).

Ingredients:
7 oz (200 g) hot Italian sausage, about 2 large sausages
Canola oil for skillet and frying
4 oz (115 g) Greek feta (see TIP)
1/2 cup (125 mL) finely chopped red pepper
1/4 cup (60 mL) thinly sliced green onion, green parts only
2 eggs
1/2 cup (125 mL) milk
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) smoked paprika
1/2 tsp (2 mL) salt

Directions

Remove casings from sausages and place sausage meat in an oiled skillet. Flatten to about 1/4-inch (5-mm) thickness. Place over medium heat. Cook until no trace of pink remains about 2 minutes a side. You do not want to brown and toughen it. 

Remove to a chopping board. Finely chop into about 1/4-inch (5-mm) dice. It should measure about 1 cup (250 mL). Place in a large bowl.

Crumble the feta into pea-size pieces. It should measure about 1 cup (250 mL). Add to sausage, along with red pepper and onion, and toss to evenly distribute. 

In a medium-size bowl, whisk together eggs and milk. In another bowl, stir flour with paprika and salt. Gradually whisk flour mixture into egg mixture just until no large lumps remain. Pour over the sausage mixture and stir with a spatula until mixed. 

Generously oil a medium-size skillet and place it over medium heat. When hot, scoop up 1 rounded tbsp (25 mL) of batter. Drop into hot oil and gently spread to form a cake about 2 inches (5 cm) in diameter. Don’t flatten. Repeat with 3 more cakes. Cook until underside is golden brown, 1 1/2 to 2 1/2 minutes a side. Turn using a firm spatula. Remove to a baking sheet or platter, and keep warm. Repeat with remaining batter, adding more oil to the pan when needed. Stir remaining batter from time to time.

Serve right away or refrigerate, covered, for up to 2 days. Serve at room temperature, or warm cold cakes in a 350°F (177°C) oven for 5 minutes.    Makes 24 mini cakes

Maple-Mustard Cream
Blend 1 tbsp (15 mL) Dijon mustard with 1 tbsp (15 mL) maple syrup or honey. Whisk in 1/2 cup (125 mL) sour cream. If making ahead, refrigerate, covered, for up to 2 days.

TIP Do not buy crumbled feta for this recipe. It’s best to purchase a piece of creamy Greek feta and crumble it yourself.