STYLE

Recipes for potato salad, chicken drumettes and luscious lemon buttermilk cake

06/17/2013 11:23 EDT | Updated 08/17/2013 05:12 EDT
You don't normally associate grilling with cream.

But three Canadian chefs — Richard Julien of Halifax, Calgary-based Michael Allemeier and Devan Rajkumar of Toronto — were tasked to create easy and flavourful dishes for grilling using cream by the Dairy Farmers of Canada, along with Alberta Milk, Sask Milk and the Dairy Farmers of Manitoba.

Here are three of their creations.

Creamy Barbecue Potato Salad With Crispy Red Onions

This rich and creamy potato salad can be served warm or cold. The crispy red onions add a unique touch to this summer staple.

For extra flavour, fibre and colour, leave potato skins on (wash, scrub and dry potatoes).

Preparation time: 25 minutes

Baking time: 25 minutes

Grilling time: 6 to 8 minutes

Cooking time: about 8 minutes

1 each sweet potato, yellow-fleshed and purple or red potato (each about 250 g/1/2 lb)

30 ml (2 tbsp) olive oil, divided

Salt and fresh cracked black pepper, to taste

125 ml (1/2 cup) 35 per cent whipping cream

50 ml (1/4 cup) mayonnaise

22 ml (1 1/2 tbsp) chopped fresh dill

15 ml (1 tbsp) whole grain mustard

15 ml (1 tbsp) grated lemon zest

5 ml (1 tsp) brown sugar

5 ml (1 tsp) each chopped fresh parsley and thyme leaves

2 ml (1/2 tsp) cayenne

1 clove garlic, minced

Crispy Red Onions

1 red onion, peeled

30 ml (2 tbsp) all-purpose flour

125 ml (1/2 cup) vegetable oil (approx)

1 green onion, chopped

Heat oven to 200 C (400 F).

Place potatoes horizontally on cutting board and slice vertically into 1-cm (1/2-inch) thick slices. Brush with 15 ml (1 tbsp) of the olive oil; season with salt and pepper. Place in a single layer on a non-stick baking sheet; bake for 20 minutes. Remove sweet potatoes to a plate. Return baking sheet (with remaining potato slices) to oven; continue baking for 5 minutes or until just tender.

Heat barbecue to medium-high heat. Brush potatoes with remaining olive oil. Grill on greased grill for 3 to 4 minutes per side or until grill marks appear. Let cool.

Meanwhile, in a large cold bowl, whip cream until soft peaks form; stir in mayonnaise. In a small bowl, combine dill, mustard, lemon zest, sugar, parsley, thyme, cayenne and garlic; fold into cream mixture. Stir in potatoes; toss gently to coat. Serve at room temperature or refrigerate to chill.

Crispy onions: Slice onion in half and cut into fine slices. In a bowl, toss onion with flour; shake off excess. In a large skillet, add enough oil to coat entire skillet and heat on medium heat. Add onion and cook in batches until golden, adding more oil if necessary. Remove to paper towels.

Divide potato salad among serving plates. Top with crispy onions and green onion.

Makes 4 to 6 servings.

Nutrition information per serving when recipe serves 6: 374 calories; 4 g protein; 29 g carbohydrate; 28 g fat; 3 g fibre; 149 mg sodium.

Source: Chef Devan Rajkumar of Toronto for Dairy Farmers of Canada, anydaymagic.ca.

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Herb and Spice Marinated Barbecue Chicken Drumettes

Chef Richard Julien added 10 per cent cream to the marinade to add moisture, which helps keep chicken from drying out on the grill. Serve with an extra thick tangy sour cream dip.

Chicken drumettes are the thick meaty part of the wing; they almost look like a mini leg.

Preparation time: 20 minutes

Standing time: 1 1/2 hours

Grilling time: 18 minutes

16 chicken drumettes (about 750 g/1 1/2 lb)

125 ml (1/2 cup) 10 per cent half-and-half cream

1/2 small onion, peeled

3 cloves garlic, peeled

7.5-cm (3-inch) piece of ginger, peeled and minced

Zest and juice of 1 lemon (about 45 ml/3 tbsp of juice)

125 ml (1/2 cup) fresh cilantro leaves

15 ml (1 tbsp) butter, melted

15 ml (1 tbsp) each Dijon mustard, liquid honey and apple cider vinegar

10 ml (2 tsp) each ground cumin and coriander

5 ml (1 tsp) each ground turmeric and cayenne

Salt and pepper, to taste

Pull skin off chicken drumettes; place in a 20-cm (8-inch) square glass baking dish or similar size stainless-steel pan.

In a food processor, combine, cream, onion, garlic, ginger, lemon zest and juice, cilantro, butter, mustard, honey, vinegar, cumin, coriander, turmeric, cayenne, salt and pepper; process until smooth. Pour marinade over chicken; cover and refrigerate for 1 1/2 to 2 hours to allow flavours to develop.

Heat grill to medium-high. Remove chicken from marinade and place on a baking sheet lined with paper towels. Place chicken pieces on greased grill; reduce temperature to medium-low. Grill with lid down for 9 minutes, turn chicken over, close lid and grill for 8 to 9 minutes or until juices run clear from chicken with tested with a fork. Place on a serving platter to share.

Makes 4 servings.

Nutrition information per serving: 250 calories; 25 g protein; 10 g carbohydrate; 12 g fat; 1.3 g fibre; 239 mg sodium.

Cooking Tips: Use the round end of the spoon to easily peel the ginger root. Roll lemon firmly with your hands to release the juice under the skin of the lemon.

Source: Chef Richard Julien of Chef Live! in Halifax for Dairy Farmers of Canada, anydaymagic.ca.

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Grilled Peach Trifle With Lemon Buttermilk Cake

Wow your guests with this impressive dessert. Grilled fresh local peaches and a raspberry sauce give this elegant lemony sponge cake a delectable flavour.

You can prepare components of this recipe ahead of time. When ready to serve, whip the cream and assemble.

Preparation time: 30 minutes

Baking time: 35 to 40 minutes

Cooling time: 2 hours

Grilling time: 4 to 6 minutes

Lemon Buttermilk Cake

250 ml (1 cup) granulated sugar

125 ml (1/2 cup) butter, room temperature

5 ml (1 tsp) vanilla

2 eggs

375 ml (1 1/2 cups) all-purpose flour

1 ml (1/4 tsp) each baking soda, baking powder and salt

90 ml (6 tbsp) buttermilk

1 lemon, zest finely grated and juiced (about 45 ml/3 tbsp)

Raspberry Syrup

500 ml (2 cups) frozen or fresh raspberries

125 ml (1/2 cup) each granulated sugar and water

5 ml (1 tsp) lemon juice

Almond Whipped Cream

375 ml (1 1/2 cups) 35 per cent whipping cream

50 ml (1/4 cup) icing sugar

3 ml (3/4 tsp) almond extract

2 ml (1/2 tsp) vanilla

4 to 6 freestone peaches, cut in half and pitted or well-drained canned peach halves

75 ml (1/3 cup) toasted sliced almonds, for garnish

Cake: Heat oven to 160 C (325 F). Lightly butter a 25-cm (10-inch) non-stick springform pan; line bottom with parchment paper. Set aside.

In a large bowl, using an electric mixer on medium speed, beat together sugar, butter and vanilla until creamy and smooth. Beat in eggs, 1 at a time.

Into a small bowl, sift flour, baking soda, baking powder and salt.

Reduce mixer speed to low. Slowly add flour mixture to sugar mixture, alternating with buttermilk, until well mixed. Add lemon zest and juice; mix well. Spread into prepared pan; smooth top.

Bake for 35 to 40 minutes until tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Carefully remove from pan and let cool on rack completely. (Make-ahead: The cake keeps well for several days, wrapped well in plastic wrap and stored at room temperature or freeze for 3 to 4 weeks.)

Syrup: In a medium saucepan, combine raspberries, sugar, water and juice; bring to a simmer on high heat, stirring frequently. Reduce heat to medium and simmer for 5 minutes or until raspberries are completely broken down. Strain through a fine-meshed sieve, pressing on berries to extract juice. Discard seeds and refrigerate syrup to cool completely.

Peaches: Heat grill to medium-high. Place peaches cut side down on greased grill; grill, with lid down, for 3 to 4 minutes or until grill marks appear. Turn peaches over and grill for 1 to 2 minutes longer. Let cool to room temperature or up to 6 hours.

Cream: In a chilled bowl, whip cream, icing sugar and almond and vanilla extracts until stiff peaks form.

To assemble: On a serving platter, place cake. Cut a wafer-thin horizontal slice off the top of the cake (and enjoy). Drizzle with 175 ml (3/4 cup) of the raspberry syrup. Spread almond cream to edges. Place grilled peach halves on top. Drizzle with remaining raspberry syrup and sprinkle with almonds. Serve immediately.

Makes 8 to 12 servings.

Nutrition information per serving when recipe serves 12: 399 calories; 5 g protein; 49 g carbohydrate; 21 g fat; 2.9 g fibre; 101 mg sodium.

Source: Chef Michael Allemeier of Calgary for Dairy Farmers of Canada, anydaymagic.ca.

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