Last night I presented the following dishes of Holiday Brunch Ideas for the Assiniboine Park Conservancy at the Madison Square MLCC. Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on the spices, fruits and vegetables featured and Kelly Burton of the MLCC, provided lovely beverage pairings, starting with the Fall Margarita.
1 part Sour = lime or lemon juice
2 parts Sweet = Sugar or juice
3 parts Strong = Tequila or other Liquor
4 parts weak = Ice/soda/Ginger Ale
1. Latkes (Potato Pancakes)
Paired with Devil's Rock Sparkling Riesling, $13.99
Potato
pancakes are served in Germany, Russia, many parts of Eastern Europe and
Israel. They can be found in
Christmas markets and homes.
3 medium potatoes, peeled and shredded
1 onion, shredded
2 eggs
1/4 cup flour or maztah meal
salt and pepper
freshly grated nutmeg
1/4 tsp paprika (optional)
Optional: Golden Caviar (Available
at Gimli Fish)
Mix potato pancake ingredients together and fry in pancake size in a little
olive oil until golden brown on both sides. Remove from heat and using cookie
cutters, cut bite sized pieces from the pancake.
Top each latke bite with crème fraiche and golden caviar or sour cream, smoked
goldeye, etc.
2. Brandied Farmer’s
Sausage with apples
Paired with Angry Orchard Cider, $2.52
1-2
Farmer’s sausages, sliced on the bias ~ 1”
2-3
apples, cut into thin wedges
½
cup honey
¼
tsp cinnamon
Brandy,
to deglaze (or your favourite non-cream liquor)
Sauté
apples in honey and cinnamon. Set
aside. Cook sausage in pan until
brown on both sides and done. Pour
in brandy. Add apples.
To
serve, skewer or lay out on platter with toothpicks.
3. Toasted Panettone with Barolo Poached Pears
Paired with Bottega Prosecco DOC, $17.99
You can cook the pears the
day before and re-heat them.
Barolo wine (or a Piedmont wine such as Barbera) 400ml
lemon rind (unwaxed) 2 strips
orange rind (unwaxed) 2 strips
cloves 2
bay leaf 1
caster sugar 200g
ripe pears such as Williams - do not peel just wash, then cut in half 2
panettone 4 slices, to serve
Add all the ingredients,
except the pears and panettone, and 180ml water to a pan that will hold the
fruit. Bring slowly to the boil and stir to dissolve the sugar, then boil for
15 minutes. Lower the heat, add the pear halves, and simmer for about 30
minutes until the pears are tender – when you can pierce them easily with a
knife. Keep the liquid for later. Chill the pears and re-heat in the liquid.
Toast 4 slices of panettone
and place on four plates, add 1 piece of hot pear on top and ladle over a
little hot poaching liquid. Optional:
Serve with mascarpone or ice cream.
4. Caramelized Shallot
Tarts
Paired with Malamado Malbec, $23.99
Shallots
port or wine
rosemary or thyme
drizzle olive oil
Salt and Pepper to taste
Take the skins and ends off of the shallots and place them in a shallow baking
dish. Add remaining ingredients and bake at 350ºF oven for up to one hour or
until the shallots are soft. Enjoy in a number of options or as a garnish to
meats and vegetables or, combine with Okanagan Cherry reduction in tarts:
Dried Okanagan Cherry reduction
1 cup tart dried Okanagan cherries *
1 cup port
1 tbs chopped fresh rosemary
2 tbs butter
1 cup dry red wine or port
Soak cherries in port over night or for several hours.
In a sauce pan, heat soaked cherries and add wine or port and rosemary. Bring
to a boil and add butter. Remove from heat and purée. Use on tarts or as a
drizzle for meats or poultry.
