½ tsp (2.5 ml) red pepper chili flakes 2 tbsp (30 ml) extra-virgin olive oil ½ small butternut squash, peeled and seeded 2 green onions, trimmed ¼ cup (60 ml) packed fresh mint leaves ¼ cup (60 ml) toasted pecans, roughly chopped kosher salt and finely ground black pepper, to taste 4 oz (110 g) goat’s cheese, room temperature 1. Start by making beet blini. In a small bowl, stir water, sugar and yeast. Let stand, allowing yeast to bloom, for 8 to 10 minutes. If mixture does not become foamy and frothy, yeast may be inactive and you will need to repeat this step with a new pack of yeast. 2. Meanwhile, in a medium bowl, whisk flours and sea salt. Set aside. 3. In a blender, blend buttermilk, beets and egg yolk until smooth. Set aside. 4. Melt 2 tbsp (30 ml) butter and set aside. 5. Make a well in centre of dry ingredients and add bloomed yeast mixture, beet mixture and melted butter. Whisk until a smooth batter forms. Cover bowl with a tea towel and set aside for 1 hour. Once batter has rested, it should have consistency of pancake batter. Whisk in more buttermilk, a tablespoon at a time, if too thick. 6. Meanwhile, make brown butter. In a small saucepan over medium heat, melt remaining ¼ cup (60 ml) butter. Cook, stirring constantly, until milk solids separate and start to turn a deep golden brown, 3 to 5 minutes. Immediately strain through a fine- mesh strainer, separating milk solids from remaining liquid fat (called clarified butter). Set both aside. 7. In a small bowl, whisk egg white until soft peaks form. Gently fold into rested batter. 8. Preheat a non-stick frying pan or cast iron frying pan over medium heat. Add 1 to 2 tsp (5 to 10 ml) reserved clarified butter and swirl to coat bottom of pan. Working in batches, dollop rounded teaspoons of blini batter into pan, leaving at least 2-in (5 cm) between each blini. Cook until bubbles start to break surface of blini, 1 to 2 minutes, then flip and cook for another minute. Transfer blini to a plate and continue cooking remaining batter. Blini can be cooked and stored in an airtight container in freezer for up to 1 month. Let thaw overnight in refrigerator before gently warming for a few minutes in oven at 350 F (175 C). 9. For butternut squash topping, start by making a dressing. In a medium bowl, combine dried cranberries and red wine vinegar and let macerate for 30 minutes. Add chili flakes, olive oil and reserved browned milk solids from brown butter. Whisk with a fork until well combined. 10. Using a vegetable peeler, shave squash into very thin ribbons. Place in a large bowl and add green onions. Drizzle with cranberry brown butter dressing and toss gently to combine. Add mint and pecans, toss again and season with kosher salt and pepper. 11. Plate blini on a serving platter and top with a smear of goat’s cheese and a tangle of butternut squash ribbons.
Gin-MarinatedCheese & Olives Serves 8
Pair and Make With Bombay Sapphire London Dry Gin $29.99 United Kingdom 316844
4 oz (110 g) feta, cut into bite-sized cubes 4 oz (110 g) havarti, cut into bite-sized cubes 4 oz (110 g) baby bocconcini ½ cup (125 ml) green olives stuffed with blue cheese
¾ cup (180 ml) olive oil ¼ cup (60 ml) olive brine 1 tbsp (15 ml) finely grated lemon zest 1 tsp (5 ml) fresh thyme leaves 1 tsp (5 ml) red pepper chili flakes 2 oz (60 ml) gin
1. In a large Mason jar (about 16 oz/500 ml), combine feta, havarti, bocconcini and stuffed olives. 2. In a medium bowl, whisk olive oil, olive brine, lemon zest, thyme leaves, chili flakes and gin. Pour into Mason jar, secure lid and gently shake to combine marinade with cheeses and olives. Refrigerate until ready to serve, up to 5 days. Allow to sit at room temperature for 1 hour before enjoying.
Beet Blini with Butternut Squash Ribbons Serves 6 to 8
Pairs With Absolut Vodka $28.99 Sweden 110056
⅓ cup (80 ml) warm water (about 110 F/43 C) ½ tsp (2.5 ml) granulated sugar 1 tsp (5 ml) active dry yeast ⅔ cup (160 ml) buckwheat flour or oat flour ⅔ cup (160 ml) all-purpose flour ½ tsp (2.5 ml) fine sea salt 5 oz (150 ml) buttermilk, plus more if needed 7 oz (200 g) boiled beets, roughly chopped 1 large egg, separated, divided 2 tbsp + ¼ cup (90 ml) unsalted butter, divided
⅓ cup (80 ml) dried cranberries 2 tbsp (30 ml) red wine vinegar
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