The sweetness of the crab combined with the richness of the halibut and earthy appeal of fresh chanterelles makes this an elegant but simple affair. Experiment with other seasonal mushrooms to add even more local flavour. Pair this fare with some heirloom beets and field green beans, lightly steamed, and serve with a medium Riesling.
4-5 oz (115-125 g) halibut filet, centre cut
4 oz (115 g) Dungeness crab meat, fresh (or premium canned)
2 cups (500 mL) BC chanterelle mushrooms
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) unsalted butter
6 shallots, sliced thin
4 green onions, cut on bias
4 leaves basil, sliced thin
2 tsp (10 mL) honey
4 sprigs thyme
Salt and pepper to taste
Preheat oven to 350 F (180 C). In small bowl combine crab meat, basil, and honey. Season to taste with salt and pepper. Make incision in top of each piece of halibut (roughly 2/3 its thickness) and stuff with crab mixture. Place halibut on parchment paper in baking dish and bake at 350 F (180 C) for 6 to 8 minutes or until fish begins to flake. Remove and tent with foil atop warm stove. Halibut should be served medium in temperature.
Be sure chanterelles are clean and free of debris. Trim stems of fibrous ends. In a saucepan over medium-high heat, begin to sweat mushrooms with shallots in olive oil and unsalted butter until tender. Once shallots are translucent (4 to 6 minutes), add thyme and green onions. Season to taste.
Arrange chanterelle mixture in centre of each plate, and top with halibut filet. Finish with a sprinkle of sea salt and a drizzle of olive oil. Serves 4.
source: "The Life of Riley", alive #285, July 2006
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.