A Recipe for Indulgence

Top recipes from Indulgence 2016


Indulgence, a Canadian epic of food and wine, introduces local farmers tolocal chefs to create long-term business relationships as well as introducing both to fine VQA wines and regional craft beers. In addition to its key role in fostering our unique prairie gastronomy, Indulgence raises funds for children’s programs by The Junior League of Edmonton (over $150,000 so far) and the Slow Food Indulgence Bursary for NAIT Culinary students.

Sylvan Star Gruyere Fondue
Chef Paul Shufelt, Workshop Eatery

“Serve in a fondue pot, or carefully serve in a double boiler, which will hold the heat for the duration of your meal” –Paul Shufelt

The fondue was paired with TH Wines 2014 Pinot Noir.

1 lb Sylvan Star Gruyere
3 T cornstarch
¼ c white wine
1 c chicken or vegetable stock
¼ lemon, juice only
4 slices Irvings Farm Fresh bacon, small dice
1 jalapeño, seeds removed
1 T minced garlic
1 T Valentina’s hot sauce
1 loaf Bon Ton Bakery’s country sourdough
sea (or kosher) salt and
fresh-cracked black pepper

Place a small pan on medium heat.

Saute the bacon until just beginning to brown lightly.

Add the diced jalapeños, minced garlic, and sauté another minute, then remove from heat and set aside. Grate the gruyere. Tear or cube the bread into manageable pieces. Place a medium pot on the stove with about one inch of water in it. Place the chicken stock and wine in a stainless steel bowl large enough to sit in the pot, creating a double boiler, to allow you to heat the cheese gently, without causing it to become grainy. Let stock and wine come to a simmer; add the bacon and jalapeño mixture.

Place the grated Gruyere in a large bowl. Sprinkle the cornstarch over the cheese, and slowly toss to combine. Once warm, slowly fold in the grated cheese and whisk to combine. Continue stirring until the cheese melts and the mixture begins to thicken slightly, you will need to cook out the cornstarch flavour, which will take about 4-5 minutes of stirring and cooking.

Finish with seasoning, hot sauce and a squeeze of lemon juice. If you find the fondue too thick, add some stock or water. Serve immediately with the delicious bread cubes.

Serves 4.

Brightly lit forks on a pale table

Stoney Creek Farm Rabbit Galantine with Swiss Chard Compote and Crispy Leaf
Andrew Fung, X1X Nineteen

The galantine was a delicious match with the 2014 Tinhorn Creek Pinot Gris.

Rabbit Galantine

2 lb rabbit meat
1¾ c heavy cream
½ T salt
1 t pepper
¼ c pickled cactus (diced)
2 slices bacon (diced)

Place rabbit in the robot coupe, add cream, puree to smooth texture. Place rabbit, diced bacon and cactus into mixer and mix well on low speed. Shape rabbit mixture into round log shape with plastic wrap. Sous vide rabbit for 3 hours at 142°F or poach in water bath until it reaches an internal temperature of 160°F. Cool down completely before slicing.

Swiss Chard Compote

¼ med red onion, finely diced
1 sml bunch swiss chard stem, finely diced (leaves reserved)
1 T butter
⅓ c apple cider vinegar
2 T brown sugar
1 T finely chopped rosemary

Sweat red onion and swiss chard on med-low heat with butter until soft. Add sugar and vinegar until onion mixture caramelizes. Add rosemary at the end. Chill.

Crispy Swiss Chard Leaf

Brush leaf with olive oil, bake at 350°F oven until crispy

To serve: slice galantine and top with a spoonful of compote and a crispy chard leaf.

Irving’s Farm Smoked Ham Hock with Pickled Cucumber Salad, Ginger Spiced Peanuts and Pea Sauce
Chef Rabih Hyar, Delta Hotels.

The ham dish was paired with the 2015 Conviction ‘The Industrialist’ Sovereign Opal.

Braised Ham Hock

1 pc smoked ham hock from Irving’s farm
8 c vegetable stock
pickled red pepper
1 T chopped cilantro

Braise the ham in stock on a medium- low heat until fully cooked and the meat is falling off the bone. Strain, reserving 2 cups of the broth. Pull the meat, then add salt, pepper, cilantro, pickled red pepper. Mix well. Reserve in refrigerator.

Cucumber Salad

1 pc English cucumber thinly sliced
1 large carrot chopped small dice
½ red pepper small dice
½ c rice vinegar
½ c sugar
1 t salt

Combine vinegar, sugar and salt in a small pot and heat until all sugar is dissolved. Set aside to cool. In 2 separate containers combine cucumber and carrots in one and the pepper in the other, pour in the vinegar mixture into both containers and let it sit for 30 minutes in the fridge.

Pea Sauce

¼ red onion chopped
1 T salted butter
¼ c rum
2 c ham broth
250 g frozen peas
salt and pepper

Sauté the onion with butter in a pan until onion is translucent. Add the rum and let simmer for 1 minute. Add broth. When it boils add the peas, salt and pepper then immediately remove from heat and puree using a blender.

Ginger Spiced Peanuts

1.5 c roasted peanuts, chopped
1 t ground ginger
1 t sugar
1 egg white

Whisk the egg white until doubled in size, in a separate bowl, combine sugar ginger and peanut then fold it into the egg white. Using a flat baking pan lined with parchment paper bake the peanut for 5 minutes at 350°F.

To serve: combine the pickled cucumber and carrots with the peanuts. Divide the ham mixture into 4 equal portions, using a hot sautéed pan and salted butter, pan fry each portion for about 1 minute on each side and place on top of the salad. Serve with warm pea sauce. Serves 4.

Strawberry Rhubarb Cheesecake (vegan)
Chef Nicole Beaudry, Noorish

This layered dessert is raw and vegan and best made in a spring- form pan. It was paired with the 2014 Henry of Pelham Riesling.


2 c walnuts, soaked and dehydrated
½ c lucuma
¼ c almond butter, preferably raw
⅓ c dates
¼ c coconut sugar
1 t ginger
1 t cinnamon
¼ t salt
1-2 T coconut oil

Place walnuts in food processor and chop into a fine meal. Add remaining ingredients and process until well combined. Press into spring form pan.

Bottom Filling

¾ c coconut milk
¾ c maple syrup
1½ c soaked cashews
1½ c melted coconut oil
2 c rhubarb
1 c strawberries
2 T lemon juice
½ t salt
1 T Irish moss, rinsed and soaked

Combine all bottom ingredients in Vitamix and blend until smooth. Add coconut oil and Irish moss last. Pour onto piecrust and smooth with 3-inch offset spatula.

Top Filling

¼ c coconut milk
¼ c maple syrup
1 c soaked cashews
½ c melted coconut oil
½ t vanilla
2 T fresh lemon juice
¼ t salt
1 T Irish moss, rinsed and soaked

Combine all top ingredients in Vitamix and blend until smooth. Add coconut oil and Irish moss last. Pour and swirl. Let pie set overnight in freezer. Cut and store in fridge.

Serves 12.