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Dine Around Abbotsford

Chef Jeff has released our 2012 “Dine Around Abbotsford” Menu. The feature runs from January 16th – February 4th.

Appetizers

Red wine braised imported french escargots

White asparagus, herb butter and sweet peas

or

Cured salami and roasted red pepper flat bread

Havarti cheese and caramelized onions

or

Sage, white bean and smoked chorizo sausage soup

Goat cheese cream

Entrees

Seared and roasted fresh pork loin with green lentil ragout

Green beans and roma tomato

or

Slow braised organic beef Bolognese over taglietelle pasta

Roasted mushrooms, and fennel

or

Grilled fresh Lois Lake salmon filet with carrot, orange and ginger emulsion

Herbed cous cous and green asparagus

Dessert

Chai scented creme brule

Cinnamon tuille

$30 per person

Scallops & Sparkling Wine – perfectly paired for NYE 2012

Seared scallops are a favourite at restaurant 62. Whether they’re paired with sweet or savoury flavours or served as an appetizer or an entree, these tender little morsels are a great choice for a festive dinner or cocktail party on New Years Eve.

At restaurant 62, we’re currently serving our seared scallops with a perfectly prepared apple cheddar risotto but Chef Jeff Massey has come up with a decadent recipe that’s perfect for New Year’s Eve - Seared Diver Scallops with a Sherry Maple Caramel Sauce.

And what better way to ring in the new year than with a bottle of sparkling wine? Our favourite with this recipe is Summerhill Cipes Brut sparkling wine (NV).

Seared Diver Scallops with Sherry Maple Caramel Sauce

For the scallops:
12-16 fresh Qualicum Beach scallops, side mussel removed
salt and pepper to taste
safflower oil to sear
1 tblsp butter to finish

Method:
Preheat a large heavy bottomed skillet over medium high heat
Place the scallops into the dry pan, pressing them down gently to ensure full contact with the pan
Place all the scallops in pan quickly, with a bit of space around each one
Allow to sear for 1 minute, add 1 tblsp of safflower oil (remove pan from open flame before adding oil to avoid any flare up)
Return to heat for 1 minute more
Turn the scallops, lower heat to medium low, add butter
Cook for 1 minute more
Remove from pan, plate and serve.

For the Caramel sauce:
2 cups whipping cream
1/2 cup of sherry vinegar
1 1/3 cup maple syrup
pinch sea salt

Method:

Place the cream in a large heavy bottomed sauce pot and reduce over medium heat by half
Place the sherry vinegar and maple syrup in another sauce pot and simmer, reducing by about a 1/3
Once both are reduced, combine and simmer in the larger pot, whisking gently to incorporate together
Adjust seasoning with sea salt

To finish:
Plate the scallops and spoon over hot caramel sauce

Suggested serving:
These flavours work wonderfully with a nice risotto of your choice, or over asparagus or a simple cous cous salad.

Happy New Year! 

Holiday comfort in a bowl

There’s nothing like a cozy bowl of hearty soup to warm your insides on a cold winter day.

Our soup special this week is Roasted Winter Squash with a Cinnamon Mascarpone. Cozy up in our dining room with a bowl of what is now our new favourite soup or better yet, put on your slippers and enjoy a steaming homemade version on the couch.

Roasted Winter Squash Soup with Cinnamon Mascarpone

For the soup:

3 tblsp olive oil
1 large or 2 small winter squash such a blue hubbard or acorn or butternut, peeled seeded and diced
2 onions diced
4 carrots diced
1 head fennel diced
5 stalk celery diced
1/2 vanilla pod, split
5 star anise
1 tsp fennel seed whole
1 tsp corriander whole
1 bunch of rosemary, sage and thyme
4 tblsp sugar or maple syrup
2 tblsp sea salt
3L chicken stock or water to cover
1L heavy whipping cream

Method:

Combine the olive oil, squash and the chopped vegetables in a large pot and begin to roast over high heat for about 6-8 minutes
Add in the salt and sugar, stirring to incorporate, allow the moisture to come out of the vegetables
Stir in the spices, herbs and vanilla
Continue to roast in the pot for a few minutes more
Cover with the stock or water
Bring to a boil over high heat, once boil lower to a simmer, allow to simmer for 30 to 35 minute or untill all the squash and vegetables are cooked soft
Add the whipping cream, return to a simmer for 10 minutes
Remove from the heat, using an immersion blender, pure the soup until very smooth
Strain through a fine mesh strainer
Adjust seasoning with salt and sugar to taste
Serve immediately

Cinnamon Mascarpone Cream

4 tblsp mascarpone
1 tsp ground cinnamon
1 tsp sugar or maple syrup
2 tblsp cream

Method

Combine all ingredients in a small bowl
using spatula, work together untill very smooth
place 1 table spoon on each bowl of soup

BTW – Jeff Massey recommends his favourite tea with this recipe – Organic African Sunset tea from Two Leaves and a Bud Company  served at restaurant 62!

Happy Holidays!

 

A “beet”iful holiday salad

Roasted Beet & Feta Cheese Salad

This lovely seasonal salad is served on our current lunch menu. It’s colours and flavours are festive and lively. Serve it as a side or a light winter meal paired with some warm crusty bread.

Ingredients:
quantities at your discretion

Toasted walnuts
Toasted pumpkin seeds
Crumbled feta cheese
Oven roasted beets
Finely sliced red onion
Fresh baby spinach or arugula or any mixed greens of your choice

Sweet Onion Vinaigrette

• 1/4 cup lemon juice
• 1/4 cup white wine vinegar
• 1/4 cup basil, chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• Pinch of salt
• Pinch of black pepper
• 3 whole roasted garlic cloves
• 1 large sweet onion, sliced and broiled until nicely browned with a slight char

In a food processor or blender; puree everything together and adjust seasoning according to your likeness. Trim the beets, toss in olive oil, salt and pepper- wrap in foil and roast in a preheated 375 degree oven until the beets are fork tender – about 1 hour. Cool, peel and set aside. Whisk together or blend the dressing together in a small food processor. Arrange a healthy pile of fresh greens on a serving platter and top with chopped beets, sprinkle with seeds and walnuts, feta and red onion and spoon some dressing over the mix. Season with salt and pepper, add more feta and serve with crusty bread.

Enjoy! ~ Rachael Anthony; Sous Chef restaurant62

A fruit cake like none other – Panforte

This recipe has easily become our favourite since starting the new dessert menu.

The Panforte.

After doing a little research on what a ‘panforte’ was, I was a little skeptical.
Fruit cake?  Definitely not a favourite of mine. But this cake is truly like no other.

Treat yourself to this non-traditional fruit cake in our restaurant all this week and pair it with our cocktail of the week, a very traditional rum and eggnog.

Or try making our recipe at home!  It is easy to prepare and quick to bake.

Panforte
Yield: 12″ tart, 8 pieces

- Oven temperature at 300′F
- Prepare a tart or cake pan.  Brush the pan with butter, put parchment paper on the bottom, then spray with cooking spray or brush again with butter. Set aside.

1 1/2c   toasted walnuts
1/2c      raisins
1/2c      cranberries
1/2c      chopped dried figs
1/2c      all purpose flour
1           lemon, zested
1           orange, zested
1tsp       ground cinnamon
1/4tsp    ground cloves
1/4tsp    ground nutmeg
1/4tsp    ground coriander
1/4tsp    ground cardamom
1 tbsp    cocoa powder

- Combine the nuts, fruits, (don’t be affraid to substitute a different nut or fruit. Put your favorites in.) and zests. Mix.  In another bowl combine flour, spices and cocoa powder.  Mix. Add the flour mixture to the fruit mixture, mix.

3/4c   sugar
3/4c   honey
3tbsp unsalted butter

- Combine these three ingredients in a small pot. Over low heat, cook, stirring occasionally to prevent scoarching.  Bring to a full boil. Boil until reaches 242′F – 248′F on a candy thermometer.
- Now, pour this mixture over the fruit mixture and quickly mix together. You want to move fast because the sugars will cool fast.  Still moving quickly, place your final mixture into your prepared pan. Wet your hands lightly with cold water and squish the batter out flat to fill the whole pan.
Place the pan into the center of the oven and bake for 30-40 minutes.

Remove, cool completely on a wire rack.

Use a knife to loosen the edges, remove from pan, and tightly wrap in plastic wrap.
This tart/cake will last for weeks. (if you can keep yourself from eating it!)

A perfect dessert that can be made ahead of time and will ensure to ‘wow’ your family and friends. We serve it here with sweetened mascarpone cream and a reduced port sauce. But I think this dessert can stand on its own.

Definitely a MUST TRY for the holidays!!!

Cheers,
Rachael
R62 Pastry Chef

All hail the Great Gratin

There’s no better accompaniment to a rich meat or tender poultry than a potato gratin. This satisfying side is made from three basic ingredients: potatoes, cream and cheese. Potato gratin is truly the ultimate comfort food, especially on a cold winter night. It’s also quite elegant, easy to prepare, and definitely delicious.

This week at restaurant 62, we’re serving our version of gratin with a delicious Osso Bucco. Pair it with our Wines of the Week – a classic 2006 Masi Costasera or 2008 Sandhill Small Lots Barbera. Come in to try our great gratin or whip some up at home. Below is our recipe, courtesy of Chef Bonnie Dueck.

R62 Garlic & Herb Potato – Parmesan Gratin

• 5 russet potatoes
• 500ml heavy whipping cream
• 1 large onion fine dice
• 1tbs herbs finely chopped (sage, rosemary, thyme)
• 6 cloves garlic finely chopped
• 1 cup of parmesan

Method:

Pre-heat oven to 350 degrees

Thinly slice potatoes approximately ¼ inch- leaving peel on

In a small pot add cream, herbs, onions and garlic- bring to a boil and reduce approximately 10 minutes

In a large bowl mix together the sliced potatoes, cream reduction (once cooled enough to handle) parmesan and toss together until well combined.

Layer potatoes in a casserole dish nice and tight, place in 350 degree oven and bake for 25-30 minutes until the top is golden brown and tender when a fork is inserted into the middle.

Dessert special: Organic Sweet Potato Gateau

You might not think of sweet potatoes for dessert but when combined with caramel sauce, chantilly creme, caramelized pumpkin seeds and a julienned sweet potato “fruit leather”, our Organic Sweet Potato Gateau is sure to impress even the pickiest palate!

All this week at Restaurant 62, we’ll be serving our very refined version of sweet potato pie, so make sure to save room for dessert! And may we suggest the perfect dessert wine for pairing? Our wine of the week, Taylor Fladgate 10 yr Tawney Port pairs perfectly with our Organic Sweet Potato Gateau.

No one can top Chef Rachael’s attention to detail when it comes to her exquisite dessert creations but if you’ve got the time and patience to try this recipe at home, she’s graciously willing to share it here.

Organic Sweet Potato Gateau

1.5 kg boiled, peeled & pureed organic sweet potatoes
200g AP flour
325g Brown sugar
250g cubed butter
5 whole eggs + 1 egg for eggwash
1tbsp vanilla extract
.5 tsp salt
2oz dark rum (Captain Morgan’s Spiced rum is FAB!)

Boil and peel sweet potatoes
While potatoes are still warm, puree them in a food processor or with electric beaters, and gradually add all cubed butter until well mixed. Transfer into large mixing bowl.
In a separate bowl, whisk together eggs, salt and sugar, pour over potato mixture.
GENTLY fold in flour, then add vanilla and rum- mixing evenly
Line a 9″ (or so) baking pan with parchment paper and pour in batter.
Whisk the single egg in a small bowl and brush over top of cake.
Bake at 350′f for approximately 30 minutes, or until the top is golden brown and a toothpick comes out clean when inserted into the center.
Allow to cool at room temperature before refrigerating.
Can be eaten warm or cool, both are lovely!
*For variations, you may add cinnamon, nutmeg, clove etc. to your liking

Recipe courtesy of the fabulous Chef Rachael!

Feature Appetizer: Seared Fraser Valley Squab

We’re sharing the recipe for our feature appetizer this month for Seared Fraser Valley Squab. It’s an ambitious recipe but it’s well worth the effort. If it too challenging for you to make at home, take the easier route straight to Restaurant 62 where we’re serving this exquisite dish all month long.

Seared Fraser Valley Squab Breast over cauliflower pure, smoked bacon and lentil cassoulet, red wine and dried cherry jus

butcher the squab:
- remove the breasts from the chest plate of the bird, try to leave each side a whole as possible
- the rest of the bird is used for the jus (make jus ahead)

for the cauliflower puree:
1/2 head of cauliflower, exterior leaves and core removed
2 cups whipping cream
1 tsp salt or more to taste

method:
- clean the cauliflower and rough chop
- place in a pot just large enough to hold the cauliflower
- add cream and salt
- cook over medium heat until the cauliflower is very soft and the cream has reduced by half
- place the mix in a food processor and pure until very smooth
- consistency should be that of cream of wheat, soft but not runny

for the lentil cassoulet:
1/2  # smoked bacon
1/2 a raw farmer sausage
1 onion
1 carrot
1 sprig each rosemary, sage and thyme
1 cup raw green lentils (soaked in cold water for at least 4 hours)
1 cup white wine
4 cups chicken stock
salt and pepper to taste

method:
- dice the bacon and farmer sausage and begin to cook in a large heavy bottomed pot over medium heat
- once the bacon and sausage have rendered all their fat and begin to crisp, add the diced onion and carrot and herbs (tie the herbs in a bouquet if you prefer
- cook the vegetables for a 5 minutes to incorporate flavours
- add the drained lentils and stir
- add the wine to deglaze any bits from the bottom of the pot
- add stock and bring to a simmer
- reduce heat to just below simmer and allow the lentils to cook, approximately 30 minutes
- the lentils will absorb all of the liquid and should be a stew like constancy when cooked, if the lentils are still hard, add some water and allow to cook out some more
- adjust seasoning if necessary

for the cherry jus:
2 squab carcasses
2 cups red wine
1 carrot
1/2 onion
1 stalk celery
1 clove garlic
rosemary, sage and thyme
water or stock to cover
1/2 cup dried cherries
2 tblsp whole butter

method:
- place the remainder of the squab carcasses into a preheated 400* oven and roast until well coloured
- place in to a sauce pot and add red wine
- add the fresh rosemary, sage and thyme as well as garlic, white onion and the chopped celery, onion and carrots
- cover the mixture with water or stock
- allow to simmer over medium high heat until the liquid has reduced by 65%
- strain the jus through a fine mesh strainer into another smaller pot
- add the dried cherries and adjust seasoning, simmer the cherries for about 5 minutes to allow to plump
- just before plating, whisk in the whole butter to make a rich and shiny sauce

to prepare the squab:
- season the breasts with salt and pepper to taste.
- sear skin side down in a hot skillet with 1 tblsp of vegetable oil until a nice rich reddish colour is achieved
- turn the breasts and place in a 375* oven for 3 minutes
- remove from oven and rest
- slice into two or three pieces and serve

to plate:
- place the cauliflower pure in the centre of a large bowl or deep dish plate
- spoon some of the lentil cassoulet into the centre of the cauliflower pure
- place the sliced squab breast on top
- sauce over and around the dish, evenly distributing the cherries
- serve immediately

R62 Caramel Apples – for Adults Only

For most of us, caramel apples conjure up cozy memories of Fall, especially Halloween. With just one week to go until the trick-or-treaters abound, we’ve been craving caramel apples, so our Chef Tammy created this deconstructed version for us which incorporates rich caramel, crisp local apples with shortbread, for a unique twist.

The best part is our caramel apples won’t smudge your lipstick or crack your teeth, and they taste even better than the original – especially when paired with the perfect glass of wine! Try this dessert of the week with our wine feature: Dr. Loosen Riesling from Germany or the 2008 Vidal Ice Wine from Niagara on the Lake. Or if you’re looking for something else, download our Wine Guru app and find out what the Guru chooses!

If you’re ambitious, here’s our recipe for Caramel Apples. If you’re not up for the challenge of making them yourself, make sure you come by the restaurant this week to taste this incredible dessert for yourself.

R62 Caramel Apples Recipe
Courtesy of Chef Tammy

Baked Apples
125g sugar
75ml warm water
4 apples

Use an apple that will hold its shape when baked: golden delicious, fuji, gala. Peel, core and cut the apples in half. Place apples in a baking dish. In a dry pan, melt the sugar and caramelize to a golden color. Then add the water to obtain syrup.

Pour the syrup over the apples. Bake in a 350F oven until the apples are tender. Set aside.

Shortbread Dough
125g unsalted butter, chilled but not refrigerator cold
250g flour
100g sugar
3 egg yolks
½ tsp salt
2 ½ tsp baking powder
½ vanilla bean or ½ tsp vanilla extract

Whisk flour, salt and baking powder in a medium bowl. Cube butter, add to the flour mixture. You can either use your hands to crumble the butter and flour mixture into pea size pieces or a mixer with a paddle attachment. If you are using your hands, work quick, you don’t want the butter to melt too much with the heat of your hands.

In another bowl cream egg yolks, sugar and vanilla with a whisk. Fold the yolk mixture into the flour mixture. With your hands, bring the dough together just until it all holds and is not crumbling everywhere. Wrap the dough in plastic wrap and refrigerate for at least one hour.

Roll the dough out on a lightly floured surface to a thickness of about 2mm. Cut into 2 ½ inches in diameter using a round cookie cutter.

Bake in a pre heated 350F oven until lightly browned. Set aside.

This recipe will make more cookies then you will need for this dessert but they are tasty on their own. Freeze any unused dough. 

Caramel Sauce
125g sugar
60g butter
250ml warmed heavy cream

In a dry pot melt the sugar and caramelize until deep golden brown. Add the butter, fully incorporate. Add the warmed cream, fully incorporate. For a thicker caramel, cook longer. Set aside.

Apple Chips
1/2 c sugar
1/8 c water
1 apple, thinly sliced

In a small pot add water and sugar. Bring to a boil. Remove from heat.
Add sliced apple. The apple slices should all be close in thickness; this will make for even baking. Let the apple slices soak in the syrup for at least one hour. On a parchment lined baking tray, fan the apple slices together, three or four pieces in one fan. Do this with all the apple, then bake at 350F.

Bake until golden brown. Set aside.

To Finish and Present:

You made it to the end. One last task to present all these easy, tasty components that will have you eating this variation of apple pie more often. In a bowl add the baked apples. You may reheat these if you wish. Toss the apples with a little of the caramel sauce.

On a plate, place the shortbread disc. Take the same cookie cutter you used to cut the shortbread and place that around the cookie. Then take two halves of the baked apple and squish these into the cookie cutter. Carefully remove the cookie cutter. Drizzle the caramel sauce over the apple and on to the plate, in whatever pretty/funky design you wish. Then take a scoop of your favourite store bought vanilla ice cream and place it on top of the apple. Lastly add the deliciously crisp apple chip fan.

Enjoy!

Special thanks to Chef Tammy for this recipe!