The pickled beets cut through the richness of the cheese in this dish. It is perfect for lunch or as a savoury after the main course in a multicourse dinner. If Oka is tough to find, experiment with the artisan cheese of your choice, but keep the flavour profile relatively mellow–no big blues!
Preheat oven to 350 F (180 C). Cook the new potatoes in boiling salted water (about 10 to 12 minutes). If you are using fresh beets, cook them in boiling salted water. If they are very small, they will take approximately the same amount of time as the potatoes.
When the vegetables are cooked, drain them and let them cool. When the potatoes are cool enough to handle, cut them in half and place six halves facing up in the centre of six ovenproof plates. Slice six wedges of cheese and place one wedge on each mound of potatoes. Place the plates in the oven. If using fresh beets, peel and slice the beets into quarters. While they are still warm, toss them in a marinade of the vinegar, shallots, and seasoning.
Remove the plates from the oven when the cheese has melted. Garnish each plate with five quarters of marinated or pickled beets. (The leftover marinated beets keep very well in the refrigerator.) Serve at once.
This recipe is part of the An Exhibition of Culinary Consciousness collection.
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.