b'THE CORKBOARD|SPRING 2023S P R I N G H E R BL E E K & T R I P L EC A B E R N E T F R A N C S A L A D W I T HC R E A M B R I ER H U B A R B C R U M B L E L E M O N & H O N E YQ U I C H ESERVES 6SERVES 4 SERVES 8INGREDIENTS INGREDIENTSCRUMBLE TOPPING08 0z baby arugula01 medium leek01 cup flour 01 bulb of fennel with fronds attached(white portion only), sliced0 cup brown sugar 01 bunch basil (green or purple)01 jalapeno, seeded and finely diced0 cup oatmeal 01 bunch tarragon01 cup bacon, crisped and crumbled0 cup softened butter 01 bunch dill03 tbsp unsalted butter02 tsp ground cinnamon01 bunch of chervil or parsley01 clove garlic, minced 01 bunch of chives02 cups 35% creamFILLING02 lemons juiced04 egg yolks02 cups rhubarb, diced (Meyer lemons preferably)01/2 cup Brie cheese, rind removed0 cup sugar 02 tbsp good quality liquid honey024 small, savoury02 tbsp cornstarch 02 tbsp olive oil (pre-baked according to manufacturer0 cup Cabernet Franc Icewine instructions, if required) 01 tsp vanillaDIRECTIONSPick the green fronds from the fennel bulbFOR THE TOPPINGand reserve. Next cut the fennel in halfDIRECTIONSIn a large stainless-steel bowl combine vertically. Slice very thinly, preferably onSlice the leeks in half lengthwise & rinsetopping ingredients and mix well.a mandolin. Gently pick the leaves of theunder cold water to remove dirt then basil, tarragon, dill, and chervil. Slice theslice into thin strips. In a small skillet,FOR THE FILLINGchives very finely. Toss the arugula, fennel,over medium heat, melt butter untilIn a medium pot stir together sugar and herbs together. Add in the lemon juice,it just starts to sizzle. Add leeks and cook and Icewine. Bring to a boil over honey, and olive oil. Mix well. Season theuntil tender. Add the garlic and jalapeno;medium high heat. Mix cornstarch salad with salt and pepper to taste. cook 1 minute longer. Remove from heatwith 1 tbsp of cold water and add and allow to cool. In a large mixing bowlto boiling pot. Cook until thickened. S P R I N G P E A S O U Pwhisk together the cream and eggs. AddStir in the diced fruit. Spoon filling into SERVES 6 the cooked bacon, leeks, jalapeo, & garlicvessels of choice (6 individual ramekins, to the egg mixture. Stir to combine.8 baking dish or 6 x 4 tart shells) until INGREDIENTS Season with salt and pepper. Place bakedroughly half full. Cover with topping. 01 medium onion, peeled and dicedtart shells on a baking sheet. Slice cheeseBake at 350F for 25 minutes.03 garlic cloves, peeled and mincedinto 24 pieces; place one piece in each 02 tbsp unsalted buttertart shell. Top with leek mixture. Bake 03 cups green peas, fresh or frozenat 350 for 20-25 minutes or until the 02 1/4 cups waterquiche is just set. Allow the quiches 01 1/2 tsp saltto rest for 10 minutes before serving.01/2 tsp pepperDIRECTIONSMelt butter in medium size saucepot, add onions and garlic. Sweat on low heat until tender (about 5 minutes). Add peas, salt, and pepper, cover with water. Simmer on low for 10 minutes, remove from heat. Pure in a blender for 2 minutes until texture is smooth. Serve immediately or cool in an ice bath to retain colour, then reheat when needed.RECiPEs|19'