1 In a heavy-bottomed saucepan, heat palm sugar over medium heat until melted. Stir and continue heating until golden brown and caramelized, about 5 to 8 minutes. 2 Carefully add pork and toss until sugar has dissolved. Add shallots, garlic, fish sauce, soy sauce, pepper and coconut water. Bring to a boil and reduce heat to a simmer. Cover and continue cooking for about 1 hour or until pork is just tender. 3 Remove lid and continue cooking for another 20 to 30 minutes, or until sauce has reduced and thickened. Transfer to a serving bowl and garnish with eggs, chilis and green onions. Serve with jasmine rice. Serves 4 to 6 PAIRS WITH HUA PAI MOUTAI 5-YEAR-OLD BAIJIU China $188.99 390615 500 ml For Love & Brunch from page 114
1 To make doughnuts, preheat oven to 350 F (180 C). Spray 2 doughnut pans 1 with non-stick spray and set aside. 2 In a medium bowl, whisk together flour, brown sugar, salt and baking powder. 3 In a separate medium bowl, mash bananas until liquified, then whisk in melted butter and egg. Gently fold banana mixture into flour mixture until just combined. Transfer batter into a piping bag fitted with a plain round tip and pipe doughnut batter into prepared doughnut moulds to fill ¾ full. Place filled doughnut moulds on a baking tray and bake until doughnuts are golden brown and spring back when lightly pressed, about 15 to 20 minutes. Allow doughnuts to cool in pan for 10 minutes and then remove and allow to cool completely on a wire rack. 4 While doughnuts cool, make cranberry and Grand Marnier glaze. In a small saucepan over medium heat, bring cranberries and Grand Marnier to a gentle simmer. Continue to simmer until cranberries start to burst and mixture reduces slightly, about 2 to 3 minutes. Using a fine mesh sieve over a medium bowl, strain cranberry mixture, pressing fruit with back of a spoon or rubber spatula. Be sure to scrape underside of sieve, where most of the strained pulp will accumulate. You should have about 2 tbsp (30 ml) of fruit pulp in bowl. Discard contents of strainer. Sift icing sugar over pulp and whisk until smooth and completely incorporated. 5 Working with 1 doughnut at a time, dip each banana bread doughnut, top-side down, into freshly made glaze. Allow any excess drip off before inverting and returning to wire rack. Sprinkle with edible rose petals, edible gold and crushed, freeze-dried raspberries, if desired. Let sit at room temperature for 1 hour before serving, allowing the glaze to set. Makes about 12 doughnuts PAIRS WITH COPA DE ORO COFFEE LIQUEUR Mexico $19.99 529032 GRAND MARNIER CORDON ROUGE France $46.99 1784
PORK BELLY WITH QUAIL EGGS & HASHBROWN HEARTS 4 tsp (20 ml) kosher salt, plus extra for seasoning 2 tsp (10 ml) granulated sugar ¼ tsp (1 ml) freshly ground black pepper, plus extra for seasoning 1 lb (500 g) pork belly, skin on ½ cup (125 ml) chopped flat-leaf parsley ½ cup (125 ml) chopped basil leaves 2 tbsp (30 ml) chopped chives 1 small shallot, minced 2 garlic cloves, minced ¼ tsp (1 ml) crushed red pepper chili flakes ⅓ cup (75 ml) extra-virgin olive oil 1 tbsp (15 ml) red wine vinegar 12 quail eggs 1 cup (250 ml) watercress greens or baby arugula Hashbrown Hearts, make ahead, recipe follows 1 Prepare pork belly 2 days (or at least 1 day) ahead. In a small bowl, whisk together salt, sugar and pepper. Set aside. 2 Pat skin of pork belly dry with a paper towel. With a sharp knife, score through skin every ½-in (1.25 cm) at a diagonal, cutting through skin and into fat, but not so deep that you hit meat. Repeat cutting in opposite diagonal to create a diamond pattern. Season pork belly with salt, sugar and a few grinds of black pepper. Place in an airtight container, cover and refrigerate overnight. 3 The next day, place an oven rack in the middle position, then preheat oven to 450 F (230 C). 4 Place pork on a rimmed baking tray or a large oven-safe frying pan and roast for 30 minutes. Reduce heat to 275 F (140 C) and continue to roast pork until tender but not mushy, about 1 hour. Remove from oven and let pork cool to room temperature. Wrap tightly in plastic wrap or parchment paper and refrigerate until thoroughly chilled, for at least 3 hours and up to 2 days.
BANANA BREAD DOUGHNUTS WITH CRANBERRY & GRAND MARNIER GLAZE 1 cup (250 ml) all-purpose flour ½ cup (125 ml) dark brown sugar ½ tsp (2.5 ml) fine sea salt 1 tsp (5 ml) baking powder 2 large overripe bananas, peeled 2½ tbsp (37 ml) unsalted butter, melted 1 large egg 1 cup (250 ml) fresh or frozen cranberries 2 tbsp (30 ml) Grand Marnier Cordon Rouge 1 cup (250 ml) icing sugar edible rose petals, edible gold and/ or freeze-dried raspberries, for garnish (optional)
1Doughnut pan used for this recipe was 2.65-in x 0.85-in. If you change pan size it will yield fewer doughnuts.
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