1 tbsp (15 ml) chopped fresh parsley 1 tbsp (15 ml) chopped fresh mint 1 cup (250 ml) crumbled goat’s cheese ¼ cup (60 ml) pine nuts, lightly toasted 1 Preheat oven to 400 F (200 C).
2 In a large bowl, toss red beets with 2 tbsp (30 ml) olive oil, salt and pepper to taste. Spread red beets in large shallow roasting pan or baking sheet lined with foil and roast for 30 minutes. Repeat process with golden beets. Beets can be prepared and refrigerated separately up to 1 day in advance. When ready to serve, reheat separately. 3 In large serving bowl, mix both beets along with chopped herbs. Top with crumbled goat’s cheese and pine nuts before serving. Serves 8
POTATO ROSETTES 3 lbs (1.5 kg) Yukon Gold potatoes, or any yellow potatoes 2 tsp (10 ml) salt ¼ cup (60 ml) olive oil ¼ cup (60 ml) butter, melted
ENJOY RESPONSIBLY. ©2022 DEWAR’S AND THE JOHN DEWAR SIGNATURE ARE TRADEMARKS. BLENDED SCOTCH WHISKIES - DEWAR’S CARIBBEAN SMOOTH - 40% ALC./VOL. THE TRADEMARKS THAT APPEAR ARE THE PROPERTY OF THEIR RESPECTIVE TRADEMARK OWNERS.
1 Preheat oven to 350 F (180 C) and adjust rack to upper third of oven. 2 In a large bowl, combine maple syrup, cayenne and salt. Toss in pecans. 3 Spread pecan mixture on baking sheet and bake for 10 minutes. Remove from oven and carefully stir pecans to coat with caramelized maple. Set aside to cool completely. Using a spatula, scrape up pecans when cooled and store in an airtight container in a cool dark place for up to 1 week. 4.333 x 5.3125
1 tbsp (15 ml) fresh rosemary leaves, chopped or 1 tsp (5 ml) dried rosemary leaves, crushed ¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) freshly ground black pepper ½ cup (125 ml) finely shredded Parmesan 1 Preheat oven to 400 F (200 F). 2 Using a mandoline, slice potatoes into ⅛ -in (0.25 cm) thickness and place in a large bowl. Toss with salt. 3 In a small bowl, mix olive oil, butter, rosemary, cayenne and ground pepper. Pour over potatoes and mix thoroughly to coat. 4 Add Parmesan, ¼ cup (60 ml) at a time, and mix well after each addition. 5 On a clean surface, stagger 6 to 7 potato slices in a single row. Roll first potato slice and continue rolling to form a rose. 1 Place in a greased muffin pan and bake until edges of potato rosettes start to turn golden in colour, about 30 to 40 minutes. Test for doneness by inserting a toothpick into centre of rosette. It should pierce easily. If not, cover with foil and continue cooking, another 10 to 15 minutes. 6 Let cool for 5 minutes in muffin pan and then, with a spoon, gently scoop out rosettes to serving plate. Makes about 12 rosettes
ROASTED BEETS WITH GOAT’S CHEESE & PINE NUTS 3 red beets, peeled, cut into 6 wedges ¼ cup (60 ml) olive oil, divided salt and pepper, to taste 3 golden beets, peeled, cut into 6 wedges
1 Cut about ¼-in (0.25 cm) off 1 end of potato roll. Place cut-end down to serve as a base for the rose and place it in the muffin pan. Loosely flare out outer potato “petals” to resemble a rose. Bake according to recipe.
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