Baked Pears with Oat Walnut Crumble & Blue Cheese
This is the perfect finish to a meal for those who enjoy a sweet and savoury flavour combination. When picking pears for this recipe, look for ones that are firm when squeezed but have a subtle floral fragrance. They will be sweet and still hold their shape when roasted. Enjoy this dessert alongside Gehringer Brothers Minus 9 Ehrenfelser Icewine or Wild Goose Gewurztraminer.Ingredients
Serves 4
⅔ cup (160 ml) liquid clover honey
1 cup (250 ml) whipping cream
3 tbsp (45 ml) unsalted butter, divided
1 pinch fine sea salt
4 almost ripe Anjou or Bartlett pears
1 cup (250 ml) pear cider
1 cup (250 ml) rolled oats
1 tbsp (15 ml) light brown sugar
½ cup (125 ml) walnut pieces
3 oz (85 g) your favourite blue cheese
¼ cup (60 ml) pomegranate arils
Instructions
- Preheat oven to 400 F (200 C).
- In a small saucepan, combine honey, whipping cream and 2 tbsp (30 ml) butter. Place over medium-high heat and bring to a hard simmer. Turn heat down to medium and let mixture simmer, stirring often, until reduced and thickened, 8 to 10 minutes. Transfer honey caramel to a bowl, stir in salt and set aside to cool at room temperature.
- Slice each pear in half lengthwise. Using a measuring spoon, scoop out seeds and core from each pear half, making a shallow hollow to hold filling. If pears will not sit flat on their rounded edge, cut a small slice off bottom to make flat. Arrange pears, skin-side down and in a single layer, in a 9 × 13‑in (23 × 32.5 cm) baking pan. Drizzle pear cider over pears, then transfer pan to oven. Roast pears until easily pierced with a paring knife but not falling apart, 15 to 20 minutes.
- While pears bake, make crumble topping. In a frying pan over medium heat, melt remaining 1 tbsp (15 ml) butter. Add oats and sauté until darkened and crisp, about 3 minutes. Stir in brown sugar and walnut pieces and sauté until sugar has melted and walnuts are fragrant, about another 3 minutes. Transfer crumble to a sheet of parchment and set aside.
- To serve, transfer warm pears to serving plates. Drizzle with some honey caramel sauce and top with oat walnut crumble and a crumbling of blue cheese. Top with another drizzle of caramel, garnish with pomegranate arils and enjoy.
Drink Pairings
Forest Elixir
Diving into the deeper, richer and bolder flavours that forest botanicals offer, this Negroni is a perfect blend of bitter, sweet and citrus. The arctic flavours of the gin enhance the herbs in the Green Chartreuse, while the sweet vermouth brings it all into harmony. Make this cocktail with Ungava Gin, Carpano Antica Formula Vermouth, Chartreuse Green.Ingredients
Serves 1
1 oz (30 ml) Ungava Gin
1 oz (30 ml) Antica Formula Vermouth
½ oz (15 ml) Chartreuse Green
½ oz (15 ml) Campari
½ grapefruit wheel, for garnish
1 leaf fresh sage, for garnish
Instructions
- On a heatproof board or baking sheet, carefully set a few cedar chips or a portion of a cedar plank to a smoulder to create cedar smoke. Place an old-fashioned glass on top, trapping smoke inside glass. In a mixing glass, combine gin, vermouth, Chartreuse and Campari, add ice and stir for 5 to 7 seconds. Strain into cedarsmoked glass over a large ice cube or fresh ice, and garnish with ½ grapefruit wheel and sage leaf.
Featuring
Classic Negroni
The classic Negroni is ordered countless times a day all over the world. Bar staples of gin, bitter orange liqueur and sweet vermouth combine to create a drink that’s perfect in any season. Use Beefeater London Dry Gin, Cinzano Rosso Vermouth and Campari to make this cocktail.Ingredients
Serves 1
1 oz (30 ml) Beefeater London Dry Gin
1 oz (30 ml) Cinzano Rosso Vermouth
1 oz (30 ml) Campari
1 orange twist, for garnish
Instructions
- In a mixing glass, combine gin, vermouth and Campari, add ice and stir for 5 to 7 seconds. Strain into an old-fashioned glass over a large ice cube or fresh ice, and garnish with orange twist.
Featuring
Seaside Martini
Seaside Martini is a Pacific Northwest twist on the classic martini. It’s briny, sharp, elegant and deeply connected to the land and sea. Use Sheringham Seaside Gin to make this Martini. Ingredients
Serves 1
2 oz (60 ml) sea coriander-infused Sheringham Seaside Gin*
½ oz (15 ml) kelp-infused Noilly Prat Extra Dry Vermouth*
dehydrated seaweed, for garnish
Instructions
- Place coupe glass in freezer for at least 15 minutes. In a mixing glass filled with ice, combine sea coriander-infused gin and kelp-infused vermouth. Stir for about 30 seconds, then double-strain into chilled glass. Garnish with dehydrated seaweed. * To make sea coriander-infused gin, in a large canning jar, combine a 750 ml of gin with 3/4 oz (20g) foraged sea coriander (seaside arrowgrass). To make kelp-infused vermouth, in another large canning jar, combine a 750 ml of dry vermouth (available at BCLIQUOR. SKU: 656876) with 3/4 oz (20g) dehydrated kelp. Use the same quantities of fresh cilantro and seaweed if foraged and dehydrated versions are unavailable. Seal both jars and infuse for 24 hours. Strain out sea coriander and transfer infused gin to a clean bottle. Repeat with kelp, transferring vermouth to a separate clean bottle. Store infusions in refrigerator for up to 3 months.
Featuring
Pretzel Focaccia with Maple Whisky Mustard
This craveable mash-up combines the airy, pillowy crumb of Italian focaccia with the rich, malty crust of a classic Bavarian pretzel—bringing together the best of both worlds. Ideal for dipping, drizzling or devouring warm from the pan. Use Sortilège Canadian Whisky and Maple Syrup to create this appetizer.Ingredients
Serves 1 loaf / Makes about ½ cup (125 ml) Maple Whisky Mustard
550 g (about 4 ½ cups/1.1 L spooned) all-purpose flour
1 tbsp (15 ml) kosher salt
2 tsp (10 ml) granulated sugar
1½ tsp (7.5 ml) active dry yeast
2½ cups (625 ml) warm water
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) baking soda
⅓ cup (80 ml) boiling water
3 tbsp (45 ml) butter, melted, plus more for greasing
1 tbsp (15 ml) pretzel salt or flaked sea salt
1 tbsp (15 ml) sesame seeds (optional)
1 recipe Maple Whisky Mustard, to serve, recipe follows
MAPLE WHISKY MUSTARD
¼ cup (60 ml) grainy Dijon mustard
¼ cup (60 ml) Sortilege Canadian Whisky
1 tbsp (15 ml) maple syrup
⅛ tsp (pinch) freshly ground black pepper
Instructions
- In a large mixing bowl, combine flour, salt, sugar and yeast and mix well. Add warm water, a few splashes at a time, mixing with a wooden spoon until dough comes together. It should have a thick batter consistency. Continue mixing for a minute or two until no lumps remain. Cover with plastic wrap and refrigerate for 8 to 24 hours.
- Preheat oven to 450 F (230 C) and place rack at centre position.
- Grease a 9 × 13-in (23 × 32.5 cm) baking dish with butter, then pour in olive oil and spread oil over bottom and all sides of dish.
- Take dough from refrigerator and remove plastic wrap. Turn dough into greased baking dish. Using your hands, gently spread dough evenly to corners of dish.
- Place baking soda in a small bowl (use a bowl slightly larger than you think necessary, as mixture will fizz and bubble up a bit when you add water). Pour boiling water into bowl and stir to dissolve baking soda. Brush top of dough with about half the baking soda solution. Set remaining solution aside.
- Place dough in a warm spot to rise until doubled in size, anywhere from 30 to 90 minutes depending on room temperature.
- When doubled in size, brush dough with remaining baking soda solution and transfer to oven. Bake for 12 minutes, then remove from oven, brush with melted butter and sprinkle with pretzel salt and sesame seeds, if using. Return to oven, rotating pan from original position, and bake until top is deep brown and bottom is golden and crisp, another 10 to 15 minutes.
- Let cool slightly, then remove from pan and transfer to rack to cool completely before slicing. Serve with Maple Whisky Mustard. Leftover focaccia can be stored in an airtight container at room temperature for up to 5 days.
- MAPLE WHISKY MUSTARD
- In a small mixing bowl, combine all ingredients and whisk until smooth. Store in an airtight container in refrigerator for up to 1 month. Bring to room temperature and whisk before serving.
Drink Pairings
Pacific Blush
Adding an autumnal element of cranberries to this bright and juicy cocktail makes it perfect for those who like playful cocktails year-round. Long Table Texada Vodka, Sheringham Fresh Rhubarb Gin and Steller's Jay Brut are used to craft this cocktail.Ingredients
Serves 1
4 to 6 fresh local organic cranberries, plus 3 more for garnish
1½ oz (45 ml) Long Table Texada Vodka
½ oz (15 ml) Sheringham Rhubarb Gin Liqueur
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lime juice (or yuzu juice)
2 oz (60 ml) local sparkling wine (such as Steller’s Jay Brut)
fresh mint, for garnish
Instructions
- In a cocktail shaker, muddle 4 to 6 cranberries to release their juice. Add vodka, rhubarb liqueur, Simple Syrup and lime juice, then add ice and shake for 5 to 7 seconds. Strain into a Collins glass and top with sparkling wine. Add fresh ice, stir gently and garnish with fresh mint and the remaining cranberries. *1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Mushroom Lentil Chestnut Minced Pies
Fall is a favourite season among foragers because many of the tastiest mushrooms fruit this time of year. These savoury little pies make good use of the season’s wild mushrooms. Their delicious umami flavour will keep you going back for another bite. Serve this dish with Haywire Merlot or Black Sage Vineyard Carbernet Franc.Ingredients
Serves 4
¼ cup (60 ml) raisins
1 cup (250 ml) boiling water
¼ cup (60 ml) unsalted butter
2 tbsp (30 ml) grapeseed oil
2 large leeks, white and light green parts, finely chopped
kosher salt and freshly ground black pepper, to taste
4 cloves garlic, finely chopped
1 tbsp (15 ml) fresh thyme leaves or 1 tsp (5 ml) dried thyme
2 lbs (900 g) mixed wild mushrooms, trimmed and chopped into bite-sized pieces
⅔ cup (160 ml) dry white wine
2 tbsp (30 ml) brandy
1 tsp (5 ml) ground cumin
¼ tsp (1 ml) ground nutmeg
2 cups (500 ml) roughly chopped kale or collard greens
2 cups (500 ml) canned lentils, drained and rinsed
1 cup (250 ml) packaged peeled chestnuts, chopped
1 lb (450 g) puff pastry sheets
1 large egg
1 tbsp (15 ml) water
Instructions
- Preheat oven to 400 F (200 C). Place four 6-in (15 cm) cast iron skillets on a rimmed baking sheet. Set aside.
- In a small bowl, combine raisins and boiling water. Set aside for 15 minutes. Drain, discarding water, and roughly chop raisins. Set aside.
- In a large skillet over medium-high heat, warm butter and oil. Add leeks and a pinch each salt and pepper and sauté, stirring often, until leeks have softened, about 5 minutes. Add garlic and thyme and continue to sauté for another minute. Add mushrooms and another pinch of salt and continue to sauté until mushrooms start to soften, about 5 minutes. Reduce heat to medium and stir in wine, brandy, cumin and nutmeg. Cook, stirring often, until liquid has reduced and coats mushrooms, 10 to 15 minutes. Remove from heat and transfer mixture to a large bowl. Add kale, lentils, chestnuts and reserved chopped raisins, stirring to combine. Adjust seasoning to taste with salt and pepper.
- Cut four 7-in (18 cm) squares from puff pastry sheets.
- In a small bowl, whisk egg with water.
- Divide filling among cast iron skillets, then cover each with a puff pastry square. Cut a slit in pastry to allow steam to escape while baking. Crimp edges of pastry with a fork, then brush pastry all over with egg wash.
- Bake pies until crust is puffed and golden and filling is hot, 20 to 30 minutes. Let pies cool for 10 minutes at room temperature before serving.
Drink Pairings
Cornbread with Spiced Honey-Rum Butter
Golden and rustic, this skillet cornbread emerges with crisp edges and a tender, buttery crumb. Slathered with a honey-rum butter that melts into every bite, this warm, sweet indulgence is perfect for cozy meals, weekend brunches or late-night snacking. For best results, use Goslings Black Seal Rum.Ingredients
Serves 1 loaf; Makes about 1½ cups (375 ml) of Spiced Honey-Rum Butter
CORNBREAD
3 cups (750 ml) all-purpose flour
1 cup (250 ml) cornmeal
1 cup (250 ml) granulated sugar
¾ cups (180 ml) shredded cheddar
2 tbsp (30 ml) baking powder
1 tbsp (15 ml) salt
1½ cups (375 ml) milk
1 cup (250 ml) buttermilk
⅔ cup (160 ml) canola oil
⅓ cup (80 ml) butter, melted
2 tbsp (30 ml) honey
4 eggs, lightly beaten
1 green onion, green part only, thinly sliced, for garnish
1 recipe Spiced Honey-Rum Butter, to serve, recipe follows
SPICED HONEY-RUM BUTTER
¼ cup (60 ml) honey
3 tbsp (45 ml) Goslings Black Seal Rum (or any dark rum)
⅛ tsp (a pinch) pumpkin pie spice
1 cup (250 ml) butter, room temperature
Instructions
- CORNBREAD
- Preheat oven to 375 F (190 C). Grease a 13-in (32.5 cm) cast iron skillet or a 10 × 12-in (25 × 30 cm) baking dish.
- In a large mixing bowl, combine flour, cornmeal, sugar, cheddar, baking powder and salt and mix well.
- In a separate mixing bowl, combine milk, buttermilk, oil, melted butter, honey and eggs and mix well. Add wet ingredients to dry and mix well until no more dry flour is visible.
- Pour batter into greased pan and transfer to oven. Bake until a wooden skewer inserted in centre comes out clean and dry, about 1 hour.
- Let cool in skillet, then garnish with green onions, slice and serve with Spiced Honey- Rum Butter. Wrap leftover cornbread with plastic wrap and store in refrigerator for up to 5 days or in freezer for up to 3 months. Great reheated in a skillet over medium heat with a bit of melted butter until golden and crispy.
- SPICED HONEY-RUM BUTTER
- In a small mixing bowl, combine honey, rum and pumpkin pie spice. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, or in a bowl with a handheld mixer, beat butter on medium speed until fluffy. With mixer running, slowly pour in honey-rum mixture until incorporated, scraping down sides of bowl as necessary.
- Serve at room temperature. Leftover butter can be stored in an airtight container at room temperature for up to 3 days or in refrigerator for up to 2 weeks.
Drink Pairings
Brussels Sprouts & Broccoli with Cranberry Agrodolce
In Italian, agrodolce means “sour-sweet.” It’s both a flavour and the name of a condiment traditionally made by cooking down vinegar and honey. Here, a vibrant cranberry-infused agrodolce is the perfect complement to deeply caramelized Brussels sprouts and broccoli, making a deliciously unique vegetable side dish this Thanksgiving. Be sure to enjoy this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.Ingredients
Serves 6
1¼ lbs (560 g) Brussels sprouts, trimmed and halved lengthwise
6 cups (1.5 L) bite-sized broccoli florets
4 tbsp (60 ml) avocado oil, divided
kosher salt and freshly ground black pepper, to taste
2 large shallots, thinly sliced
1 Fresno chili pepper or ½ red bell pepper, thinly sliced
1 tsp (5 ml) coriander seeds, roughly crushed
½ tsp (2.5 ml) ground cumin
½ cup (125 ml) red wine vinegar
⅓ cup (80 ml) liquid clover honey
½ cup (125 ml) fresh cranberries
Instructions
- Place a rimmed baking sheet in oven and preheat oven to 450 F (230 C).
- In a large bowl, combine Brussels sprouts and broccoli. Drizzle with 3 tbsp (45 ml) oil, season generously with salt and pepper and toss well. Carefully remove hot baking sheet from oven and spread vegetables onto sheet in an even layer. Roast in oven until vegetables are tender and deeply browned (broccoli tops will be frizzled), 15 to 18 minutes.
- Meanwhile, make cranberry agrodolce. In a medium saucepan over medium heat, heat remaining 1 tbsp (15 ml) oil. Add shallots, peppers, coriander and cumin. Cook, stirring occasionally, until shallots start to soften, about 3 minutes. Add vinegar, honey, cranberries and a pinch of salt. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
- To serve, place roasted vegetables on a serving platter and drizzle all over with cranberry agrodolce. Serve warm or at room temperature.
Drink Pairings
Mossy Michelada
This woodsy, green-hued michelada blends roasted tomatoes, herbs and spice into a wild twist on the classic—perfect for fall feasts, foggy forest vibes or a moss-covered brunch ritual. Use Modelo Negra to create this cocktail.Ingredients
Serves
3 to 4 medium green and yellow tomatoes, chopped into large slices
salt, to taste
1 cup (250 ml) pineapple juice
½ cup (125 ml) fresh lime juice
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 ml) prepared horseradish
green chili hot sauce, to taste
1 bunch fresh cilantro
1 to 2 jalapeño peppers, seeds removed, if lower spice level preferred
3 lime wedges, for rim and garnish, divided
Tajín seasoning, for rim
1 × 355 ml bottle Negra Modelo
Instructions
- Preheat oven to 300 F (150 C). Place tomatoes on a baking sheet, sprinkle with salt and roast for 1½ hours, until barely turning brown. Transfer tomatoes to a bowl and refrigerate. Once chilled, transfer tomatoes to a blender and add pineapple juice, lime juice, Worcestershire, horseradish, hot sauce, cilantro and jalapeños. Blend, then strain and chill for 30 minutes. With a lime wedge, moisten rim of 2 pint glasses and dip into Tajín. Add 3 to 4 oz (90 to 120 ml) juice and ice to each glass, top with Negra Modelo and garnish each with a fresh lime wedge.