Andy Hay, also known as Andy’s East Coast Kitchen, is a chef, recipe developer and content creator from right here in Nova Scotia. This holiday season, we're partnering with the former Master Chef Canada contestant to help you celebrate the holidays safely and responsibly from the comfort of your home.
On Friday, December 3rd, Andy went live on Instagram for our holiday event inviting Nova Scotians to cook along with him as he shared a simple holiday cocktail recipe and great Nova Scotian products, chosen by our experts, to pair with his recipes.
In addition to food and fun, this event is was a way to come together for the good of our community! Thanks to everyone who tuned in live on December 3rd, the NSLC will be adding $2,000 to our holiday donation in support of our community partners; Feed Nova Scotia, Mental Health Foundation of Nova Scotia and MADD Canada. Learn more about our community partners and the good we give.
It's not too late to take part!
Pick up the groceries listed below, then tune in to the video on Andy's Instagram (@AndysEastCoastKitchen_) at your convenience for the step by step instructions! On the menu are a Cranberry Gin Fizz Cocktail, Bibb's Salad and Grape, Red Onion & Honey Homemade Flatbread.
Red Grape, Red Onion & Honey Flatbread with Bibb Lettuce Salad
Flatbread Dough (OPTIONAL: replace the ingredients below with a store bought pizza dough)
- Dry active yeast
- Honey
- All Purpose Flour
- Olive oil
- Salt
Flatbread Toppings:
- 1 Ball of Mozzarella Cheese
- Pecorino or Parmesan Cheese
- 1 Red Onion
- 1 Sprig Rosemary
- Seedless Red Grapes
- Olive oil
- Honey
*Flatbread Pairing: Gaspereau Vineyards Rose
Directions:
Dough
(OPTIONAL - Swap this homemade dough for a store bought pizza dough)
• In a large bowl add in the honey, yeast, and lukewarm water. Give the mixture a stir and set off to the side for 10 minutes. You want this mixture to start to bubble. This shows that the yeast is waking up.
• Once the mixture is bubbling (about 10 mins), add in the flour, olive oil and salt.
• Using a wooden spoon or your hands, mix the dough together until it forms a shaggy mass and then pour onto the counter. Begin kneading the dough for about 10 minutes, until it forms a smooth dough ball. Don’t rush the process!
• Once the dough is smooth, place in a lightly oiled bowl and let rest on the counter until doubled in size (typically 60-90 minutes).
Red Grape, Red Onion & Honey Flatbread
• Preheat the oven to 550F and place the pizza stone or upside down sheet pan on the bottom rack.
• Thinly slice the red onion, slice one cup of red grapes in half.
• Place the grapes, onion, and rosemary into a bowl with a small amount of olive oil and salt. Toss the ingredients so everything is evenly coated.
• Tear or grate the mozzarella cheese. Set aside.
• Once your dough has doubled in size (or thawed if using store bought dough), punch it down and transfer to a lightly floured surface. Divide the dough into two equal portions and shape into individual balls of dough.
• Working one at a time, roll out the dough with a rolling pin into two long flatbreads and transfer to parchment paper.
• Drizzle a small amount of olive oil on your flatbread. Place the mozzarella on the base of the flatbread, then add from your bowl of prepared toppings, and sprinkle the parmesan or pecorino on the top.
• Using a large cutting board or an upside down baking sheet, slide the flatbread (including the parchment paper) onto the preheated pizza stone or sheet pan and close the door.
• After 1 minute, carefully and quickly pull the parchment paper out from under the flatbread and close the door.
• Allow the flatbread to cook for an additional 8-9 minutes, until golden brown, then remove from the oven.
• Drizzle honey all over the flatbread, and finish with salt and pepper. Cut flatbread into pieces, and enjoy!
Bibb Salad:
- Shredded Parmesan Cheese
- 1 Lemon
- Plain Greek Yogurt
- Feta Cheese
- Anchovy Filets (optional)
- Dijon Mustard
- Head of Boston Lettuce
*Bibb Salad Pairing: Sourwood Sour City Cider
Directions:
• Place washed and dried Boston lettuce leaves into a large bowl. Set aside.
• For the dressing, place 6 tbsp plain Greek yogurt in a bowl, add ¾ cup parmesan cheese, ¼ feta cheese, juice from half of a lemon, 1 tsp Dijon mustard, and a touch of olive oil. Mix well.
• Add about 1-2 tablespoons of the dressing to your lettuce. Finish with pepper and a dusting of parmesan cheese. Enjoy!
Cranberry Gin Fizz Cocktail
- 2 oz (60ml) White Cranberry Juice
- 1 oz (30ml) Compass Distillers Gin
- 0.5 oz (15ml) Cointreau
- 0.5 oz (15ml) Lime Juice
- Sparkling Water
- Candied Cranberries or Rosemary for garnish
Directions: