3 tbsp (45 ml) Smirnoff Red Label Vodka 1 In a small frying pan over medium heat, toast peppercorns, coriander seeds and caraway seeds until warm and fragrant. Stir often to prevent from burning. Coarsely crush with a mortar and pestle, then combine with coarse salt, brown sugar and dill. 2 Set out a baking dish large enough to fit salmon. Line dish with plastic wrap, with about 2-in (5 cm) extra hanging over each side. 3 Rinse salmon and pat dry. Slice in half lengthwise and lay 1 piece, skin-side down, on plastic wrap. Cover with about half of the salt mixture and gently rub into flesh, then pour vodka overtop. Cover flesh side of other piece of salmon with remaining salt mixture and place on top of first piece, seasoned-side down. Fold over excess plastic wrap and tightly wrap salmon, twisting ends of wrap to seal. Place a heavy weight on top of salmon—a couple of cans or foil-wrapped bricks work well—and refrigerate. Let cure for 24 hours, flipping every 8 hours. 4 After salmon has cured, remove from plastic wrap and rinse off salt and spices under cold running water. Pat dry and wrap tightly in clean plastic wrap. Can be stored like this in refrigerator for up to 2 weeks. 5 When ready to serve, place salmon in freezer for 30 minutes, then unwrap and thinly slice on an angle with a very sharp knife.
Sliced fresh baguette, crackers or sliced apples, to serve 1 Preheat oven to 425 F (220 C). Line a baking sheet with parchment.
Merry & Bright Bites from page 8
TOTKES WITH VODKA- CURED SOCKEYE LOX
2 Cut rind from brie. Discard rind and cut remaining cheese into roughly 1-in (2.5 cm) pieces. Transfer to bowl of a stand mixer and let come to room temperature, about 45 minutes. 3 In a mixing bowl, toss grapes with grapeseed oil, rosemary and salt. Spread onto lined baking sheet and transfer to oven. Roast for about 20 minutes, until softened and just beginning to split. 4 Fit stand mixer with whisk attachment, add whipping cream to softened brie and whip on medium-high speed, until smooth, 3 to 4 minutes, scraping down sides of bowl as needed. With mixer running, slowly pour in olive oil and continue to whip for another 4 to 5 minutes, until lightened and fluffy. 5 To assemble, spread whipped brie on a serving dish or platter, leaving a slightly raised border around edges. Arrange roasted grapes on top of brie and sprinkle with toasted pistachios. Drizzle with Licor 43 Syrup. Serve with sliced baguette, crackers or sliced apples. Serves a large family-sized gathering LICOR 43 SYRUP 1 tsp (5 ml) whole black peppercorns ½ tsp (2.5 ml) coriander seeds ½ stick cinnamon 1 cup (250 ml) Licor 43 ½ × 3-in (1.25 × 7.5 cm) strip orange peel ¼-in (0.6 cm) slice fresh ginger 1 In a small saucepan over medium-high heat, combine peppercorns, coriander seeds and cinnamon stick and toast until fragrant, about 45 seconds. Add Licor 43, orange peel and ginger and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, cool and strain. Can be stored in an airtight container in refrigerator for up to 1 month. Makes about ½ cup (125 ml) INGREDIENT IN
54 Tasti Taters or tater tots 1 cup (250 ml) crème fraîche or sour cream 2 tbsp (30 ml) finely sliced fresh chives, plus more for garnish 1 tsp (5 ml) chopped fresh dill, plus small sprigs for garnish ½ lemon, zest only Vodka-Cured Sockeye Lox, make ahead, recipe follows, or store-bought smoked salmon salmon roe or tobiko, for garnish lemon wedges, to serve
1 Preheat oven to 400 F (200 C). Line a baking sheet with parchment.
Makes 1½ lbs (680 g) INGREDIENT IN SMIRNOFF RED LABEL VODKA Canada $24.99 67 WHIPPED BRIE WITH ROASTED GRAPES
2 Spread tots onto lined baking sheet. Transfer to oven and bake for 8 minutes. Remove from oven, stack tots in small pyramids of 3 and gently press into a flat circle with bottom of a coffee cup or small saucer (if tots are sticking to bottom of cup, place a small square of parchment between tots and cup). Transfer to oven and bake for another 20 to 25 minutes, flipping halfway, until totkes are golden brown and crispy on both sides. 3 In a small mixing bowl, combine crème fraîche, chives, dill and lemon zest. Set aside. 4 To assemble, top each totke with a 1 tbsp (15 ml) dollop of herbed crème fraîche, followed by 2 to 3 slices Vodka-Cured Sockeye Lox, ¼ tsp (1 ml) salmon roe, a few sliced chives and a small sprig of dill. Arrange assembled totkes on a serving platter along with lemon wedges. Makes 18 assembled totkes, with leftover lox VODKA-CURED SOCKEYE LOX 2 tsp (10 ml) whole black peppercorns 2 tsp (10 ml) whole coriander seeds 1 tsp (5 ml) whole caraway seeds 3 tbsp (45 ml) coarse salt 2 tbsp (30 ml) brown sugar 2 tbsp (30 ml) chopped fresh dill 1½ lbs (680 g) sockeye salmon fillet, skin on, pin bones removed
LICOR 43 LIQUEUR Spain $33.99 238303
1½ lbs (680 g) brie, cold 2 cups (500 ml) grapes (preferably Concord, Coronation or other dark, sweet variety) 1 tbsp (15 ml) grapeseed oil 1 tsp (5 ml) chopped fresh rosemary ⅛ tsp (a pinch) salt 2 tbsp (30 ml) whipping cream ⅓ cup (80 ml) extra-virgin olive oil ¼ cup (60 ml) toasted shelled pistachios Licor 43 Syrup, make ahead, recipe follows
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