Chef Jonathan Collins’ Seasonal Recipes
‘Tis the season for hearty meals. Give one of these recipes a try to fuel your cold-weather cravings.
BAVARIAN CHEDDAR ALE SOUP
SERVES 8
INGREDIENTS
Erdinger Dunkel……………………………………………………………………………………… 500ml
Carrots – fine dice…………………………………………………………………………………… ½ cup
Celery Heart – fine dice………………………………………………………………………….. ½ cup
Yellow Onion – fine dice………………………………………………………………………….. ½ cup
Garlic Cloves – fine chop…………………………………………………………………………….. 2pc
Fresh Thyme……………………………………………………………………………………………. 1tbsp
Chicken Stock……………………………………………………………………………………………….. 1L
McIntosh Apple – peel, core, diced……………………………………………………………… 1pc
Strip Bacon – 5mm slices…………………………………………………………………………. 250g
35% Cream……………………………………………………………………………………………… ½ cup
Aged Cheddar…………………………………………………………………………………………… 250g
Extra Virgin Olive Oil…………………………………………………………………………………. 3tbsp
Unsalted Butter………………………………………………………………………………………… 3tbsp
Unbleached White Flour………………………………………………………………………….. 3tbsp
Kosher Salt……………………………………………………………………………………………….. taste
Fresh Ground Black Pepper……………………………………………………………………… taste
TECHNIQUE
- sauté bacon until crisp, drain on paper towel, reserve
- brown butter in heavy bottom sauté pan over medium heat, add olive oil
- combine carrot, celery, onion, apples, garlic, sauté until golden, combine flour, stir
- deglaze pan with beer, stock, cream, stir until thickened, combine cheese
- reduce heat to low, blend with immersion blender until smooth
- season with salt and pepper to finish, garnish with bacon, thyme, shredded cheese
BLACK PEPPER CROSTINI
SERVES 8
INGREDIENTS
Focaccia Baguette – sliced on sharp bias………………………………………………….. 2pc
Fresh Thyme…………………………………………………………………………………………. 1bunch
Extra Virgin Olive Oil…………………………………………………………………………. as needed
Kosher Salt……………………………………………………………………………………………….. taste
Fresh Ground Black Pepper……………………………………………………………………… taste
TECHNIQUE
- slice baguette on long bias, drizzle with olive oil, fine grate Parmesan, fresh thyme
- roast at 400°F for 5-7 minutes or until crisp, salt and pepper to finish
ROASTED BRATWURST WITH SPICED PEAR AND APPLE
SERVES 8
INGREDIENTS
Bratwurst Sausage……………………………………………………………………………………… 8pc
Bosc Pears – core, slice in half, leave stems……………………………………………… 2pc
Granny Smith Apples – core, slice in half, leave stems………………………………. 2pc
Navel Oranges – zest and juice…………………………………………………………………… 2pc
Cinnamon Stick…………………………………………………………………………………………… 2pc
Star Anise……………………………………………………………………………………………………. 2pc
Whole Cloves………………………………………………………………………………………………. 2pc
Dark Brown Sugar……………………………………………………………………………………. 2tbsp
Erdinger Weissbier…………………………………………………………………………………… 1cup
Vanilla Bean………………………………………………………………………………………………… 1pc
Unsalted Butter………………………………………………………………………………………… 2tbsp
Kosher Salt……………………………………………………………………………………………….. taste
Fresh Ground Black Pepper……………………………………………………………………… taste
TECHNIQUE
- preheat oven 350°F
- brown butter in large sauté pan over medium heat, add brown sugar until melted
- place apples and pears slice side down, sauté until golden brown, turn
- delaze pan with beer, combine orange zest and juice, cloves, cinnamon
- score sausage, combine in sauté pan, season with salt and pepper, roast in oven
CHOPS AND ALE WITH CABBAGE AND APPLE
SERVES 4
INGREDIENTS
Pork Chops – 2” thickness…………………………………………………………………………… 4pc
Granny Smith Apples – cored, sliced………………………………………………………….. 2pc
Savoy Cabbage – cored, sliced thin………………………………………………………….. ½ pc
Red Onion – peeled, thin slices………………………………………………………………… 1cup
Fresh Thyme – stemmed…………………………………………………………………………….. 4pc
Dijon Mustard…………………………………………………………………………………………… 1tbsp
Erdinger Weissbier…………………………………………………………………………………… 1cup
Unsalted Butter………………………………………………………………………………………… 2tbsp
Extra Virgin Olive Oil…………………………………………………………………………………. 2tbsp
Kosher Salt……………………………………………………………………………………………….. taste
Fresh Ground Black Pepper……………………………………………………………………… taste
TECHNIQUE
- heat the butter, oil in a large heavy bottom pan, season chops with salt and pepper
- sauté chops until golden brown, turn, repeat, remove from pan, cover with foil
- sauté onion, apple until tender, combine cabbage, season with salt and pepper
- deglaze with beer, combine mustard, thyme and stock, cook to reduce
- return chops to pan, cover with mixture, cover pan, cook until pork is fully cooked
GERMAN POTATO SALAD
SERVES 8
INGREDIENTS
Fingerling Potatoes…………………………………………………………………………………….. 1kg
Shallots – fine slice…………………………………………………………………………………. ½ cup
Spring Onions……………………………………………………………………………………………… 5pc
Fresh Dill – leaves pulled………………………………………………………………………… 3tbsp
Cider Vinegar…………………………………………………………………………………………… ¼ cup
Caraway Seed – toasted……………………………………………………………………………. 2tsp
Strip Bacon – 5mm slices…………………………………………………………………………. 250g
Erdinger Dunkel……………………………………………………………………………………….. 2tbsp
Whole Grain Mustard……………………………………………………………………………….. 2tbsp
Extra Virgin Olive Oil………………………………………………………………………………… ¼ cup
Fresh Bay Leaf…………………………………………………………………………………………….. 1pc
Kosher Salt……………………………………………………………………………………………….. taste
Fresh Ground Black Pepper……………………………………………………………………… taste
TECHNIQUE
- sauté bacon in fry pan over medium heat until crispy, drain on paper towel, reserve
- in a medium sauce pan cover potatoes with cold water, bay leaf, salt water
- bring to boil, reduce heat, simmer until knife tender, drain, cool slightly, remove bay
- add olive oil to fry pan, sauté shallots until tender, season with salt and pepper
- remove from heat, combine vinegar, spring onion, dill, caraway seed, bacon, beer
- slice potatoes in half lengthways, toss potatoes in mixture, combine in mustard
- check seasoning, garnish with fresh dill, serve warm or chilled
*Note: Erdinger Weissbier and Erdinger Dunkel are available at liquor stores across Canada.