Tips and Recipes from Escabèche

Cabernet Franc Poached Pear Focaccia

by VintageHotels on Sep 19, 2011 (0) Comments

Ingredients:

100 ml            Water
200 ml            Cabernet Franc
200 gr             Sugar
2 whole           Bosc Pears (cored & sliced)

195 gr             Bakers Flour (strong flour)
195 gr             All Purpose Flour
5 gr                 Instant Yeast
9 gr                 Salt
13 gr               Sugar
13 r                 Shortening (Crisco)
250 ml             Water (warm)

Toppings:

Goats Cheese
Olive Oil

Method:

  1. Combine the first four ingredients and bring to a boil for approximately 2-4 min.  Remove from heat and let cool to room temperature.
  2. When pears are cool enough, begin the bread dough.
  3. Combine all the ingredients, but only half of the water. Strain the pears and add in with the mixture.
  4. Mix with dough hook. Add more water until texture is wet enough – do not let it become too sticky. Mix for about 10 mins.
  5. Remove dough and lightly rub with oil. Rest on a baking sheet with parchment paper, cover the dough with a tea towel. Let rest until double in size.
  6. Heat oven to 350˚F.
  7. When bread has doubled in size bake for approximately 15 mins or until golden brown.
  8. Remove from oven and immediately brush with olive oil.  Crumble some fresh Goats Cheese over the top and place back into oven for a few minutes until the cheese has melted a bit.  Let cool and serve.

New Executive Chef at Prince of Wales

by VintageHotels on Sep 09, 2011 (0) Comments

Hello, I would like to introduce myself as the new Executive Chef at Prince of Wales.

My food philosophy is to use the freshest ingredients that are available to me. Lucky for me, we are situated in the ideal region, one that provides wonderful produce during the spring and summer months and wines throughout the year. I am able to take advantage of this everyday in my cooking and you can too, by preparing for the winter months with canning and preserving. 

Thanksgiving is just around the corner and we have a wonderful fall season lined up here at Prince of Wales – the ‘Culinary Festival’ featuring Anna Olson, Food Network Star of “Fresh” and “Sugar” will be joining us for an exciting weekend October 14th thru 16th. Anna will host a weekend of food demonstrations and showcase a Eat Local Dinner, together with Château des Charmes winery (our local wine partner for this event) this will be a most memorable not to be missed weekend.

With the cooler nights ahead and the summer season winding down we start to think about comfort foods, please come in and join us in the next few weeks where we will invite you to share in some of our Thanksgiving Feast recipes. 

Chris Smythe

Apricot & Almond Scones

by VintageHotels on Aug 17, 2011 (0) Comments

Ingredients:

1 lb + 2 oz        All Purpose Flour
25 gr                Baking Powder
15 gr                Salt
¼ tsp               Cinnamon
¼ tsp               Ground Ginger
Pinch               Ground Nutmeg
35 gr                Cold Butter
5                      Large Eggs
115 gr              Sour Cream
½ cup              Roughly Chopped Sliced Almonds
½ cup              Sliced Almonds
175 gr              Whole Apricots (cut in half)

Method:

  1. Cut the apricots in half, remove the pit and place on baking sheet with inside facing down.  Bake at 350 degrees F˚ until soft to the touch.  Remove from heat, let cool.  When cooled, puree down the apricots with hand blender. Set aside.
  2. Sift together the dry ingredients.
  3. Cut the cold butter into the dry ingredients until VERY small pea-sized lumps. (Like pie dough).
  4. Add the roughly chopped sliced almonds.
  5. Mix together the apricots, 3 eggs and sour cream. Add to the flour mixture and knead together until combined. Do not over mix; you should still see some texture. If you need to add some flour because it is sticking to the table, do so 2 tbsp at a time.
  6. Set the head of dough aside, cover with tea towel and let rest for approximately 30-45 min.
  7. Set oven at 350 degrees F˚.
  8. Roll out dough to about 1 inch thickness (if you are making bite-sized scones roll a little thinner).  Cut into desired ring size.
  9. Place on baking sheet evenly spaced apart.
  10. Whisk the remaining 2 eggs and brush the top of each scone. Place a few sliced almonds on top of scones while egg is still wet.
  11. Let rest for approximately 15 min.
  12. Bake for 10-12 min or until golden brown.  Take one scone from the middle of the tray and break open – if the inside is still a little gooey bake for another 3-4 mins or until done.
  13. Let cool until almost room temperature then serve.

Peach Buttermilk Coffee Cake

by VintageHotels on Aug 09, 2011 (0) Comments

2 cups                All Purpose Flour
180 gr                Sugar
1 cup                 Brown Sugar
1 tsp                  Baking Soda
1 tsp                  Baking Powder
1 tsp                  Salt
1 tsp                  Ground Ginger
1 tsp                  Cinnamon
180 ml               Vegetable Oil
1 cup                 Buttermilk
1 tsp                  Vanilla Extract
1 large               Egg
1 lb                    Fresh Peaches

  1. Set oven to 325°degrees F. Grease 1 bundt cake or angel food cake pan.
  2. Chop Peaches (skin can be left on), weigh after pits are removed. Set aside.
  3. Combine all dry ingredients thoroughly.
  4. Add the vegetable oil to the dry ingredients, mix well. Remove 1/3 of the mixture and set aside for the topping.
  5. Add the buttermilk, vanilla and egg to the remaining dry mixture. Scrape down sides often to ensure no lumps.
  6. Mix in the diced peaches.
  7. Pour wet mixture into cake pan.
  8. Sprinkle the set aside dry mix on top for the crumble.
  9. Bake for approximately 20 mins or until toothpick comes out clean.
  10. Let cool and remove from pan.

Blueberry Upside-Down Cake

by VintageHotels on Jul 20, 2011 (0) Comments

4 tbsp              butter (room temperature)
¾ cup              sugar
1 large             egg
2 tsp                vanilla extract
1 ¼ cup           All Purpose Flour
1 ½ tsp            Baking Powder
½ cup              Milk
10-12 tsp         corn syrup
1 pint               Fresh blueberries

  1. Grease the sides of 12 muffin tins.
  2. Place 1 tsp of corn syrup at the bottom of each tin. Tightly pack blueberries into the bottom of each tin (1 layer only – don’t stack on another layer). Set aside.
  3. Cream the butter and sugar until light coloured and fluffy. Be sure to scrape down the sides of the bowl often.
  4. Add in the egg and vanilla, cream until combined.
  5. Alternating between the flour mixture and the milk, add to the butter mixture.
  6. Cream until combined and smooth – no flour lumps!
  7. Pipe the cake mixture into each muffin tin approximately ¾ of the way to the top.
  8. Bake at 350°F for about 12-15 mins or until toothpick comes out clean.
  9. Let cool and remove from pans.  You may need to run a knife along the sides of the pan first.
  10. Serve warm and with vanilla ice cream if desired.

Helpful hints from the Chef

- Sift the flour together with the baking powder to create a flour mixture
- Enhance the flavour and substitute blueberry maple syrup instead of corn syrup

Recipe of the month – Strawberry Cream Cheese Bundles

by VintageHotels on Jul 06, 2011 (0) Comments

STRAWBERRY COMPOTE

 2              Pints of Fresh Strawberries
200g          sugar
½              lemon (juiced)
1tsp           vanilla extract
1-2tbsp      cornstarch

Steps

1.  Hull and chop the strawberries if they are large.
2.  Place first 4 ingredients in a pot on medium heat.
3.  Cook down until soft.
4.  Mix a small amount of cold water with the cornstarch to thin down. Add to the cooked strawberries and bring back up to bubbling for approximately 2 mins or until mixture has thickened.
5.  Remove from heat and let cool.

FILO BUNDLES

½               Box of Filo Pastry Sheets
1cup           Melted Butter
1tbsp          Cocoa Powder
12tbsp        Cream Cheese (room temperature)
1 recipe      Strawberry compote

Steps

1.  Brush melted butter between sheets of Filo dough and alternate sifted cocoa powder between every 2 layers of Filo dough.  Stack the layers as you go.
2.  Once all of the layers are buttered (including the top piece) and stacked, cut into 12 squares.
3.  Place each square into a muffin tin (no paper cup). Be sure to push the bottom all the way down into the tin.
4.  Place 1 tbsp of cream cheese into the bottom of Filo cup.
5.  Top with 1-2 tbsp strawberry compote.
6.  Bake at 350° degrees Fahrenheit for approximately 15 mins or until Filo is golden brown.
7.  Let cool slightly and remove from pan.
8.  Serve while still warm.

Grand Marnier Cherries & Caramel Mousse

by VintageHotels on Jun 21, 2011 (0) Comments

 

 GRAND MARNIER CHERRIES

500 gr             Fresh, pitted Cherries
200 gr             sugar
1 whole           lime – juiced
50 ml              Grand Marnier
1-2 tbsp          cornstarch (thinned with a small 
                      amount of cold water )

Steps

1.  Cook the first 3 ingredients on medium heat until cherries are soft.  Be sure to stir often.

2.  Add the Grand Marnier to cherry mixture. Let cook for another 2 mins.

3.  Add the cornstarch and bring back to bubbling, cook for approximately 2-5 mins or until thickened.

4. Remove from heat and let cool.

 CARAMEL MOUSSE

200 gr            sugar
200 ml           35% cream (room temperature )
3 pcs             gelatin sheets soaked in cold water
                       (or 6 grams powdered with 2tbsp hot water )
500 ml           35% cream whipped almost stiff

Steps 

1. Whip the 500ml of cream and set aside in fridge for later.

2. In a high sided pot place the sugar and just enough water to make it look like wet sand. Put on high heat and let cook until it becomes a dark golden brown, almost black.

3. Remove from heat immediately and VERY CAREFULLY pour in some of the 200ml 35% cream.  Stand back it will bubble up and spit with steam. Stir the cream in when safe to do so.  Repeat the process until all of the cream is stirred in.

4. Let cool slightly.

5.  Add in the gelatin, stir until melted and combined.

6. When the sugar mixture is cool enough to touch but still warm fold in the whipped cream.

7.  Pour the mousse into a glass.  Be sure to leave enough room on top for the Cherries. Lightly tap the glass on the table if there are air bubbles.

8. Refrigerate until set.

9. Spoon Grand Marnier Cherries on top and serve with whipped topping if desired.

Backyard Barbecue

by VintageHotels on Jun 20, 2011 (0) Comments

barbecued ribs

barbecued ribs

Barbecuing is a North American tradition and the season is upon us. A true BBQ aficionado wouldn’t let the weather stop them from smelling that unmistakable aroma. That same aroma stops me in my tracks with envy as I walk by a house that is BBQing a meal. I wish I could just pull up a chair and join the festivities. What better reason to throw a party with friends and family and light that BBQ.

There are many different ways of introducing flavours to your BBQ. Your choices range from using charcoal, briquettes, propane or natural gas. You could also use indirect heat as opposed to direct heat, as well adding rubs or marinades. Some types of wood to use for smoking might be Cherry, Applewood, Cedar, etc. There are many different avenues one can take before lighting that ever so versatile BBQ. If you need to find a reason to BBQ, try this recipe.

 BBQ Dry Rub

 Works well with Beef, Ribs, Pork

Combine all of the ingredients in a bowl.

  • 4 tablespoons sweet paprika
  • 2 tablespoons ground cumin
  • 2 tablespoons dark brown sugar
  • 4 tablespoons kosher/sea salt or 2 tablespoons table salt
  • 2 tablespoons chili powder
  • 1 tablespoon lime zest
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon cayenne pepper

Sprinkle heavily on meat and refrigerate 2 to 8 hours in a resealable food bag or sealed container for both pork rub recipe and beef rub recipe.

Dry Rub Tips

  • Use 1 to 2 tablespoons of rub for each pound or 1/2 kg of meat.
  • Dry rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months, and used when you need them. Beyond that they lose their flavor and intensity.
  • When mixing and storing rubs, record the date on the container.
  • You can freeze meat after applying a rub; just thaw and enjoy at a later time.
  • Don’t reuse remaining rub after it has been in contact with meat.

From the Kitchen of Adam Rapsey, Executive Sous Chef

Pastry Recipe of the Month – Rhubarb Baklava

by VintageHotels on Jun 09, 2011 (0) Comments

 For those with a sweet tooth, from the kitchen of Pastry Chef Kim Feletar…

Prince of Wales Pastry Chef Kim Feletar

Pastry Chef Kim Feletar

Rhubarb Compote

2 cups Chopped Rhubarb
1 cup Sugar
2 tbsp Lemon Juice

  1. Place all three ingredients in a thick-bottomed pot.  Cook on a medium heat until the rhubarb has broken down, and the mixture is quite thick.
  2. Remove from heat and let cool completely.  Set aside.

Citrus Syrup

1 cup Orange Juice
1 cup Water
2.5 cups

Sugar

  1. Place all ingredients into a pot. Bring the mixture to a boil.  Let boil for about 3-5 mins.
  2. Set syrup aside and let cool.

Baklava

10 sheets Filo Dough ( thawed )
½ lb Butter, melted (you may not need all of it)
1 cup Rhubarb Compote
¾ cup Ground Almonds
Citrus Syrup

  1. Begin with 1 sheet of filo dough. Lay flat on a piece of parchment or waxed paper.
  2. Brush melted butter over the entire sheet of dough.  Place the next layer of dough directly over top.  Brush with butter.  Repeat until the last layer of is on top.  Do not butter the top layer.
  3. Place the rhubarb compote on the lower half of dough.  Spread upwards until about ¾ of the way to the top.  Keep it in a rectangle shape.
  4. Sprinkle the ground almonds evenly on top of all the compote.
  5. Tightly roll the dough up, starting from the bottom where the compote begins.  Once you get the top of the dough where there is no filling, brush melted butter onto the dough, roll the rest of the way up.  This seals the dough and prevents it from unrolling.
  6. Brush melted butter over the seam, then turn over and brush the rest of the roll as well.
  7. Using a bread knife, slice the roll on an angle about ½ inch thick.  You should get approximately 20 pieces ( or 10 portions ) per roll.
  8. Place slices on baking tray with parchment paper and bake at 350F for 15 – 18 mins., preferably in a convection oven ( it puffs better this way, although a dead air oven will work as well).  The product should be a nice golden brown and crisp to the touch.
  9. As soon as you take the baklava out of the oven, immediately pour a tablespoon of citrus syrup over each piece, do this twice.
  10. Serve immediately.

**Baklava can be recrisped the next day.  Just place back in oven for about 5 mins.

**The raw portions can be kept in the freezer as well.  Just pull, let thaw and then follow the same directions.

Niagara Food & Wine Expo

by VintageHotels on Jun 06, 2011 (0) Comments

Niagara Food & Wine Expo

Vintage Hotels booth at the Niagara Food & Wine Expo

On the weekend of May 27 to 29th the very first Niagara Food and Wine Expo was held at the state-of-the-art Scotiabank Convention Centre in Niagara Falls. The environmentally designed, cutting edge facility is the first of its kind in Ontario and provided a stunning backdrop for this event.

Vintage Hotels was honored to be asked to be part of this event and held cooking demonstrations and tastings for the crowds.

The Prince of Wales was represented by Chef Robin Little, Sous Chef Steven McCreadie, Cook 1 Aksay Shetty and Apprentice Cook Charles Bauman, Food & Beverage Manager Chris Siedel, Conference Services Manager Kaitlin Lepp, Server Kendal Shepard and hostess Joanne Smith.

Chef Little and I both gave demos preparing the Asian Duck Taco that was featured on our lounge Menu (see recipe below). At our booth we served a Salmon Cone with Yogurt Pudding and Herb Salad.

The event was a great success bringing Restaurants and Wineries from around Niagara together to showcase their product. At the Vintage Hotels booth, Pillar and Post and Queen’s Landing were represented. Chef St.Amour from Millcroft Inn & Spa also came down to Niagara to demo a scallop dish that was on the Escabeche Menu during the time that she spent here working with me.

Hopefully the success of this first year of the Niagara Expo will lead to many more and be high on everyone’s agenda of exciting culinary events to attend over the coming years. I am eagerly awaiting next year’s event which will be even bigger and better than this year’s.

For more information on the event please go to http://www.niagarafoodandwine.ca/sitepages/ to see a list of Vendors and Pictures/Movies from the event.

Asian Duck Taco

Sweet and Sour Maple Sauce:
1 Tablespoon garlic, chopped
1 Tablespoon shallot, chopped
1 Tablespoon ginger, chopped
16 ounces ketchup
1 cup soy sauce
¼ cup fish sauce
3 cups mirin
2 cups rice wine vinegar
Juice of 3 limes
½ cup sesame oil
½ cup sweet soy sauce
½ cup sesame seeds, toasted
½ cup black sesame seeds
½ cup green onion, sliced
½ block tamarind, dissolved and strained
1 cup Hoisin sauce
1 cup plum sauce
2 cups maple syrup
½ cup sweet Thai chili sauce
½ cup cilantro, Chiffinade
Salt and pepper

Method:

For the Sweet and Sour Maple Sauce:
Simmer all of the ingredients in a large sauce pan over medium heat. Cook until a nice sauce consistency and then proceed to reduce by half. Reserve, keeping warm.

Basil Cilantro Cream:
1 cup basil, blanched
1 cup cilantro, blanched
4 cloves garlic Confit
1 cup extra virgin olive oil
Juice of 1 lemon
1 cup sour cream
½ cup heavy cream
Pinch of sugar
Pinch of cayenne pepper
Tabasco, to taste
Salt and white pepper

For the Basil Cilantro Cream:
Purée the basil, cilantro, garlic and olive oil. Mix the purée with lemon, sour cream, heavy cream, sugar, cayenne and Tabasco. Season with salt and pepper and reserve, keeping cool.

Taco Shells:
gyoza skins
Oil for frying

For the Taco Shells:
Place the gyoza skins in a taco former tray and fry in oil until golden.

Pea Shoot Salad:
Juice of 1 lemon
Juice of 1 lime
1 cup champagne vinegar
1 shallot, minced
2 teaspoons salt
2 teaspoons pepper
1 cup basil
1 cup mint
½ cup honey
2 cups olive oil

Pea Shoots

For the Pea Shoot Salad:
Combine lemon, lime, vinegar, shallot, salt and pepper. Place in a blender with the basil, mint and honey and slowly add the olive oil. Toss the vinaigrette with pea shoots.

To Assemble and Serve:
Picked Duck Confit (this can be bought and good grocery stores).

Grated Ricotta Salata

To Assemble and Serve:
Remove the duck meat from the leg bones and shred, then toss in Sweet and Sour Maple Sauce, reserving a little sauce. Place the duck in a taco shell and sprinkle with ricotta salata and Pea Shoot Salad. Top with additional Sweet and Sour Maple Sauce and Basil Cilantro Cream.