Chef Jonathan Collins’ Seasonal Recipes

Tianna Robinson | December 6th, 2014
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‘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.