Name: Vegetable Martini
Yield: 4 servings
Ingredients: 6 whole black figs, preferably Ontario; 1 tsp finely chopped ginger (5 ml); 1 tsp finely chopped shallots (5 ml); 2 Tbsp honey (30 ml); 1 cup + 3 tbsp. ruby port (300 ml); 1 cup + 3 tbsp. sugar syrup (1 part water to 1 part sugar) (300 ml); 1 cup + 3 tbsp. water (300 ml); 8 leaves fresh lemon balm, roll leaves and slice; Salt and pepper, to taste; 5 whole organic heirloom tomatoes, preferably black krims, chopped; 5 leaves fresh basil, roll leaves and slice; Salt and pepper, to taste; 2 whole organic beets, cooked and diced; 2 whole organic Russian blue potatoes, cooked and diced; 8 leaves organic baby arugula, roll leaves and slice; zest of 1 whole lemon; Salt and pepper, to taste; 1 Tbsp extra virgin olive oil (15 ml); ½ Tbsp fresh lemon juice (7 ml); Chervil, for garnish

YIELDS

4 servings

Courtesy of Jason Parsons, Executive Chef / The Millcroft Inn, Alton, ON

Ingredients

Fig Granite

whole black figs, preferably Ontario

tsp finely chopped ginger (5 ml)

tsp finely chopped shallots (5 ml)

Tbsp honey (30 ml)

cup + 3 tbsp. ruby port (300 ml)

cup + 3 tbsp. sugar syrup (1 part water to 1 part sugar) (300 ml)

cup + 3 tbsp. water (300 ml)

leaves fresh lemon balm, roll leaves and slice

Salt and pepper, to taste

Chilled Organic Heirloom Tomat

whole organic heirloom tomatoes, preferably black krims, chopped

leaves fresh basil, roll leaves and slice

Salt and pepper, to taste

Assembly

whole organic beets, cooked and diced

whole organic Russian blue potatoes, cooked and diced

leaves organic baby arugula, roll leaves and slice

zest of 1 whole lemon

Salt and pepper, to taste

Tbsp extra virgin olive oil (15 ml)

Tbsp fresh lemon juice (7 ml)

Chervil, for garnish

Ingredient Substitution Guide

Directions

Step 1

Roughly chop the figs. Sauté figs in a pan over medium heat with the shallots and ginger until flavours start to release from the figs, about 3 to 4 minutes. Add the honey and port and reduce cooking liquid to one third. Remove from heat. Add the water and sugar syrup. Puree until smooth. Mix in the lemon balm. Pour in a large shallow container and place in the freezer. Ready to serve when frozen.

Step 2

Place chopped tomatoes in an upright container seeds and all. Puree with a hand mixer and pass through a course strainer. Add the fresh basil and season with salt and pepper. Chill and serve.

Step 3

Chill 4 martini glasses. Fill each chilled martini glass a 1/3 full with the cold tomato soup.

Step 4

In a medium-sized bowl add the beets, blue potatoes, arugula, lemon zest and lemon juice, olive oil. Season with salt and pepper and toss to combine.

Step 5

Add vegetables evenly into each of the centers on the martini glass on top of the tomato soup.

Step 6

Using a fork scrap shavings from the fig granite and place on top of the salad. Garnish with chervil and serve immediately.

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Vegetable Martini

Ingredients

Fig Granite

Chilled Organic Heirloom Tomat

Assembly

Directions

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