1 In a small jar, combine all ingredients, cover tightly with lid and shake vigorously to make dressing. Use as needed. Can be stored in refrigerator for up to 1 week. PAIRS WITH BLACK SAGE SHIRAZ BC VQA $32.99 596841 JOIEFARM ROSÉ BC VQA $28.99 511469 SAINTLY THE GOOD SAUVIGNON BLANC BC VQA $21.99 442942 LOUIS LATOUR BOURGOGNE GAMAY France $33.99 822809
6 In a small bowl, combine gelatin and water and allow gelatin to bloom for 5 minutes. Set aside. 7 In a bowl, using a handheld blender or wire whisk, whisk eggs and sugar until blended and smooth.
8 In a medium saucepan, combine 1 cup (250 ml) rhubarb juice, egg mixture and ¾ cup (180 ml) butter. Cook over medium- low heat until butter melts. Stirring regularly to avoid eggs congealing along bottom and sides of saucepan, continue cooking until mixture thickens to consistency of thick yogurt. Remove immediately from heat. If curd is too thick, add remaining rhubarb juice a few tablespoons at a time. 9 Add bloomed gelatin and rosewater and mix until gelatin has fully dissolved. Strain through a fine-mesh strainer to remove any lumps. 10 Pour into prepared tart shell. Refrigerate overnight or for at least 4 hours to set. 11 Garnish as desired with pistachios, strawberries, freeze-dried strawberries, dried roses and mint. Serves 6 to 8 PAIRS WITH LA MARCA PROSECCO ROSÉ Italy $23.99 60556 SHERINGHAM RHUBARB GIN LIQUEUR BC $44.49 95941 Dessert Shake Up from page 88
CITRUS AVOCADO SALAD 2 shallots, thinly sliced
⅓ cup (80 ml) red wine vinegar 3 tbsp (45 ml) granulated sugar
¼ tsp (1 ml) + ⅛ tsp (a pinch) salt, divided 6 to 8 cups (1.5 to 2 L) mixed salad greens Limoncello Lime Dressing, make ahead, recipe follows 1 avocado, sliced 1 handful English peas, split (optional) 2 oranges, zested (zest reserved), peeled and sliced crosswise into ¼-in (0.6 cm) slices 2 tbsp (30 ml) pine nuts, lightly toasted
2 tbsp (30 ml) pomegranate arils 1 grapefruit, peeled and sliced crosswise into ¼-in (0.6 cm) slices 1 blood orange, peeled and sliced crosswise into ¼-in (0.6 cm) slices
RHUBY-ROSE TART ⅔ cup + ¾ cup (340 ml) butter, divided 2 cups (500 ml) graham cracker crumbs 2 tbsp (30 ml) golden brown sugar or granulated sugar ⅛ tsp (a pinch) salt 4 stalks rhubarb (about 1 lb/450 g), cut into 2-in (5 cm) chunks (fresh or frozen) 1½ tsp (7.5 ml) gelatin crystals 2 tbsp (30 ml) water 3 large eggs ¾ cup (180 ml) granulated sugar 2 tsp (10 ml) rosewater shelled pistachios, strawberries, freeze- dried strawberries, dried roses and fresh 2 In a small saucepan, melt ⅔ cup (160 ml) butter until it starts to change colour. Remove from heat and allow to cool slightly. 3 In a large bowl, combine graham cracker crumbs, sugar, salt and melted butter. Mix well. Pour into a 10-in (25 cm) tart dish or pan. Using back of a round, flat-bottomed measuring cup, push and press mixture evenly along bottom and sides of tart dish or pan. mint leaves, for garnish, as desired 1 Preheat oven to 350 F (175 C). 4 Bake for 8 to 10 minutes, until golden brown. Remove from oven and allow to cool completely. 5 Blend rhubarb in a food processer. Strain through a fine-mesh strainer placed over a bowl to separate juice from pulp. Use a spoon to press solids in strainer to extract all juice. Discard solids. This should yield about 1¼ cups (310 ml) rhubarb juice.
fresh basil and mint leaves, for garnish 1 Place shallots in a clean, non-reactive, heatproof jar. In a small saucepan over medium- low heat, cook red wine vinegar, sugar and ¼ tsp (1 ml) salt until just simmering. Stir until sugar is fully dissolved. Remove from heat and pour into jar with shallots. Loosely cover with lid and cool to room temperature. Tighten lid and refrigerate overnight. 2 In a large bowl, toss salad greens with desired amount of Limoncello Lime Dressing. Scatter with desired amount of pickled shallots. Transfer to a serving platter and top with avocados and English peas, if using. Scatter reserved orange zest, pine nuts and pomegranate arils evenly across. 3 Top with grapefruit, blood orange and orange slices as desired and garnish with basil and mint leaves. Serves 6 to 8 LIMONCELLO LIME DRESSING 1½ tbsp (22.5 ml) white balsamic or white wine vinegar 1 tbsp (15 ml) Dijon mustard 1 tbsp (15 ml) fresh lime juice 1 tbsp (15 ml) Limoncello ⅓ cup + 4 tsp (100 ml) extra-virgin olive oil 1 tbsp (15 ml) liquid honey ⅛ tsp (a pinch) white pepper
MATCHA COCONUT CRÊPE CAKE 2⅔ cups (660 ml) whole milk 6 tbsp (90 ml) water 6 eggs 6 tbsp (90 ml) unsalted butter, melted 3 cups (750 ml) all-purpose flour ½ tsp (2.5 ml) fine sea salt 3 tbsp (45 ml) granulated sugar 5 tsp (25 ml) vanilla extract, divided 2 tbsp (30 ml) good-quality matcha
powder, plus more for garnish coconut oil, for cooking crêpes
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