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An Entertaining Menu

Each year at this time, we check in with one of our talented chefs or foodie friends for entertaining food to celebrate the holiday season. This year we turn to Keith Luce, chef/owner of the hot, new Tavernetta. Photo by Regan Johnson

Roasted Beets and Caramelized Walnut Salad with Chèvre Croutons 1 to 1-1/2 lbs. small beets, scrubbed and trimmed 2 T. olive oil sea salt and freshly ground black pepper to taste

Marinade: 1/2 c. extra-virgin olive oil 2 T. red wine vinegar 1 garlic clove, minced 3 T. fresh parsley, chopped

Caramelized walnuts: THE MENU

2/3 c. sugar


1/4 c. water


1 c. walnut pieces


Chèvre croutons: 6 slices crusty baguette 6 oz. fresh goat cheese (chèvre)

Salad: 1/4 c. walnut oil 3 T. sherry vinegar

Cheddar Chive Biscuits with Maple-Bacon Jam Cheddar Chive Biscuits:

Maple-Bacon Jam:

1-1/2 c. all-purpose flour

This recipe will make extra but you won’t struggle to find ways to use up the excess!

2 t. baking powder 1 t. fine sea salt 1/8 t. cayenne pepper 3 T. shortening at room temp. 3 T. unsalted butter at room temp. 1 c. grated sharp cheddar 1 T. minced chives 1/4 t. fresh thyme (leaves only) 1-1/4 c. whipping cream

Preheat the oven to 375°F. Combine all dry ingredients in a bowl, then add the butter and shortening and cut into the dry ingredients with a hand pastry blender – the mixture should resemble small peas. Add the cream and mix until just blended. Over-mixing will result in tough biscuits. Allow the mixture to stand, covered, for 1 hour in a cool dry place. Roll the dough into a rectangle about 1 inch thick, then cut into 6 equal-sized biscuits. Place the biscuits on a parchment-lined sheet pan and bake about 15 minutes until the biscuits are golden brown.


salt and black pepper 1 bunch fresh watercress 3 small Belgian endives, trimmed and julienned

Roasted and marinated beets: preheat the oven to 400°F. Rub the beets with olive oil and season with salt and pepper. Wrap each beet individually in foil and roast until tender, about 1 hour. Allow the beets to cool to room temp, then peel them and cut them into quarters. Combine all the marinade ingredients, add the beets and refrigerate, covered, overnight. To make the caramelized walnuts: oil a baking sheet with sides. Combine the sugar and water in a saucepan and stir over medium heat until the sugar dissolves. Bring to a slow boil until the syrup becomes golden brown, then remove from the heat, stir in the walnuts, and mix until completely coated. Spread the walnuts in a single layer on the baking sheet pan and allow to cool in a cool, dry place. To make the croutons: toast the baguette slices under the broiler on both sides. Spread the cheese evenly onto all slices and place under the broiler for another minute. Remove and reserve. To finish the salad: in a large bowl, whisk together the walnut oil, sherry vinegar and salt and pepper. Add the watercress and endive and toss well. To serve: Drain the beets and reserve the marinade. Divide the beets among 6 plates. Arrange the salad on top. Garnish with the caramelized walnuts and a chèvre crouton.

1-1/2 lbs. thick-cut applewood-smoked bacon, cut into 1/2-inch pieces

Roman Gnocchi with Simple Plum Tomato Confit

2 shallots, minced


1/3 c. balsamic vinegar

1 quart whole milk

1/3 c. maple syrup

pinch of freshly grated nutmeg

1 T. Dijon mustard

1-1/4 c. instant semolina (Beretta brand is good)

Cut the gnocchi into desired shapes and arrange evenly in 6 buttered, oven-safe baking dishes. Garnish each dish with the remaining cheese evenly. Place the gnocchi under the broiler until golden brown and serve with tomato confit.

1 T. Worcestershire sauce

1 t. fine sea salt

1/2 c. water

Simple Plum Tomato Confit:

freshly ground white pepper to taste

salt and black pepper to taste

3/4 c. freshly grated Parmigiano-Reggiano

6 Roma tomatoes cut into quarters lengthwise and seeded

Render the bacon in a heavy-bottom pan over medium heat until golden brown and lightly crispy. Add shallots and cook until translucent. Add the balsamic, maple syrup, mustard and Worcestershire. Mix together and stir until well mixed. Add the water, bring to a boil, reduce to a simmer, cover and slowly simmer for 1 hour.

2 eggs

2 T. olive oil

4 egg yolks

1 t. chopped garlic

1 T. extra-virgin olive oil

1 t. thyme leaves

2 T. unsalted butter

pinch sugar

Prepare an oiled parchment-lined sheet tray. Bring the milk and nutmeg to a simmer in a large saucepan. Slowly whisk in the semolina and stir until smooth and thickened. Season with salt and pepper, stir in half the cheese, then stir in the eggs and yolks until completely combined. Spread the mixture onto the prepared pan and brush with the olive oil. Cover and refrigerate.

fine sea salt and freshly cracked black pepper to taste

The jam mixture should be thick and syrup-like. Adjust seasoning with salt and pepper. To serve, split the warm biscuits in half, spoon the bacon jam onto the bottom half and top with the other half. Pass around to family and/ or guests. NOVEMBER DECEMBER 2017

Preheat the oven to 300°F. Mix all ingredients together and place in a shallow baking pan. Roast for 1-1/2 hours, then remove from the oven and use to garnish the gnocchi.

City Palate November December 2017  

The Flavour of Calgary's Scene - The Entertaining Issue