Beer Bread with Charred Onion Butter
Boasting a tender crumb and toasty crust, this beer bread skips the fuss—no proofing, no kneading and on the table in just over an hour. Effortless comfort baking with flavour that goes above and beyond. Serve the Beer Bread appetizer with Cannery Naramata Nut Brown Ale.Ingredients
Serves 1 loaf; Makes about 1½ cups (375 ml) of Spiced Honey-Rum Butter
350 g (about 3½ cups/860 ml spooned) all purpose flour
4 tsp (20 ml) baking powder
¾ tsp (4 ml) salt
1 x 12 oz (355 ml) Cannery Naramata Nut Brown Ale (or any dark, malty beer)
2 tbsp (30 ml) molasses or honey
2 tbsp (30 ml) melted butter
1 tbsp (15 ml) rolled oats
1 tbsp (15 ml) shelled sunflower seeds
1 recipe Charred Onion Butter, to serve, make ahead, recipe follows
CHARRED ONION BUTTER
Makes about 2/3 cup (160 ml)
3 to 4 green onions
canola oil, for brushing
½ cup (125 ml) unsalted butter, room temperature
2 tbsp (30 ml) finely grated Parmigiano-Reggiano
⅛ tsp (a pinch) flaked sea salt
Instructions
- Preheat oven to 375 F (190 C) and set rack to centre position. Lightly grease a 4½ × 8½-in (1.5 L) loaf pan.
- In a large mixing bowl, sift flour, baking powder and salt. Pour in beer and molasses and mix gently until no more dry flour is visible; take care not to overmix or bread may become dense. Transfer to prepared loaf pan and gently spread to edges. Brush top of dough with melted butter, then sprinkle with oats and sunflower seeds.
- Transfer to oven and bake for 45 to 55 minutes, or until a pick inserted into centre of loaf comes out clean. Let sit for 5 minutes, then remove from loaf pan and cool on a rack.
- Serve warm or at room temperature with Charred Onion Butter. Bread is best enjoyed fresh, but leftovers can be stored, tightly wrapped in plastic wrap, at room temperature for up to 5 days or in freezer for up to 1 month.
- CHARRED ONION BUTTER
- Preheat barbecue grill to high.
- Lightly brush green onions with oil and place on grill.* When well charred, remove and let cool, then finely mince and place in a small mixing bowl. Add butter and Parmigiano- Reggiano and mash with back of a fork until well mixed, then fold in flaked sea salt.
- Serve at room temperature. Leftover butter can be stored in an airtight container in refrigerator for up to 1 week. Bring back to room temperature before serving.
- * For alternative cooking method, green onions can be charred in an oven under the broiler for a few minutes until soft and lightly blackened.
Drink Pairings
Harvest Gold
Celebrate the bounty of Canadian produce from beautiful BC, to the heart of the Manitoba prairies, to the sugar shacks of Quebec. For best results, use Inniskillin Okanagan Pinot Noir and Crown Royal Canadian Whisky.Ingredients
Serves 1
1½ oz (45 ml) Crown Royal Canadian Whisky
⅔ oz (20 ml) Inniskillin Okanagan Estate Pinot Noir
⅔ oz (20 ml) fresh orange juice
⅔ oz (20 ml) fresh lemon juice
⅓ oz (10 ml) 1:1 maple syrup*
1 maple cookie, for garnish
Instructions
- In a cocktail shaker filled with ice, combine whisky, wine, orange juice, lemon juice and 1:1 maple syrup. Shake vigorously for 12 to 15 seconds, then strain into an old-fashioned glass over fresh ice. Garnish rim with a maple cookie.
- * Combine 3 oz (90 ml) boiling water and 3 oz (90 ml) maple syrup to create an ingredient that’s easy to pour and mix (you can also scale amount as required; just use equal volumes water and syrup). Reserve in a bottle and store in refrigerator for up to 4 weeks.
Featuring
Twilight Offering
This deep jewel-toned sipper blends plum, cherry and a touch of smoke—elegant, earthy and made for offerings under fading autumn light. This cocktail features Maraska Šljivovica Plum Brandy, The Choya 23° Japanese Umeshu and Absolut Vodka.Ingredients
Serves 1
1 lime or lemon wedge, for rim
black salt, for rim
½ oz (15 ml) Maraska Šljivovica Plum Brandy
½ oz (15 ml) The Choya 23° Japanese Umeshu
1 oz (30 ml) Absolut Vodka
1 oz (30 ml) cherry juice
1 slice plum, for garnish
Instructions
- With lime or lemon wedge, moisten rim of coupe glass and dip in black salt. In a cocktail shaker filled with ice, combine brandy, fruit liqueur, vodka and cherry juice. Shake until chilled and diluted. Double strain into rimmed coupe and garnish with plum slice.
Featuring
Creamed Corn with Fresh Pomegranate Salsa
This recipe is the perfect way to enjoy the end of the local corn season. With no cream, this dish is lighter on the palate yet still comforting, and the vibrant pomegranate salsa gives it lots of fresh flavour. Serve this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.Ingredients
Serves 6
⅓ cup (80 ml) pomegranate arils
1 tsp (5 ml) liquid clover honey
1 green onion, finely chopped into rounds
½ lime, juice only
1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
kosher salt, to taste
10 ears corn, shucked
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
2 shallots, finely diced
1 lemon, zest and juice
freshly ground black pepper, to taste
Instructions
- In a small bowl, stir pomegranate arils, honey, green onions, lime juice and parsley until combined. Season with salt and set aside.
- Set a box grater in a large bowl. Using coarse side, grate 5 ears of corn to cob. Using a serrated knife, cut kernels from remaining 5 ears of corn and add kernels to bowl. Using dull side of knife, scrape juices from cobs into bowl.
- In a large sauté pan over medium heat, heat oil. Add garlic and shallots and cook, stirring occasionally, until very soft, about 5 minutes. Increase heat to high. When oil sizzles, add corn and its juices. Cook, stirring, until corn is thick and shiny, about 3 minutes. Stir in lemon zest and juice, then remove from heat and season with salt and pepper.
- To serve, transfer corn to a serving bowl and top with pomegranate salsa.
Drink Pairings
Golden Beet & Apple Chutney
Bold and unexpected, this spiced, tangy chutney blends the earthy sweetness of golden beets with tart apples and plump raisins. We’ve paired it with Frisky, a creamy, ash-ripened goat’s cheese from Mt Lehman Cheese Co in Abbotsford, BC. Enjoy this appetizer alongside Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.Ingredients
Serves 750ml
⅓ cup (80 ml) golden raisins
⅓ cup (80 ml) Fireball Cinnamon Whisky
1 tsp (5 ml) mustard seeds
1 lb (450 g) golden beets, peeled and cut into ¼-in (0.6 cm) dice
1 large apple, peeled, cored and cut into ¼-in (0.6 cm) dice
1 cup (250 ml) apple cider vinegar
½ cup (125 ml) brown sugar
½ cup (125 ml) granulated sugar
¼ red onion, thinly sliced
1 tsp (5 ml) minced fresh ginger
¼ tsp (1 ml) ground cinnamon
1 Thai (bird’s eye) chili, finely minced (optional)
⅛ tsp (a pinch) each salt and freshly ground black pepper
Instructions
- In a small mixing bowl, combine raisins, Fireball and mustard seeds. Set aside.
- In a medium saucepan over medium-high heat, combine remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer until beets are just tender, about 20 minutes. Add raisin mixture and raise heat back to medium‑high. Cook, stirring often, until liquid is reduced to a few tablespoons and has thickened to a syrupy consistency.
- Let cool to room temperature, then transfer to a clean, dry jar with a tight-fitting lid. Store in refrigerator for up to 3 weeks. Pairs well with a ripened goat’s cheese, sharp aged cheddar or nutty Gouda.
Drink Pairings
Grimhilde’s Apple
A smoky, spiced cider fit for fairy tales. With maple, mezcal and warming fall spices, this brew evokes forest spells, simmering cauldrons and the crisp bite of a poison green apple. Use Los Siete Misterios Doba-Yej Mezcal to create this cocktail.Ingredients
Serves 12
4 sticks cinnamon
⅛ tsp (a pinch) ground cloves
8 whole allspice
1 orange, peel only
1 lemon, peel only
½ cup (125 ml) maple syrup
6 cups (1.5 L) apple cider or fresh apple juice
12 oz (375 ml) Los Siete Misterios mezcal
green apple slices and orange twists, for garnish
Instructions
- In a medium saucepan, combine cinnamon sticks, cloves, allspice and orange and lemon peels. Pour in maple syrup and apple cider, then bring to almost a boil. Reduce heat to low and simmer for 30 minutes, then remove from heat. Ladle into mugs, add 1 oz (30 ml) mezcal per serving and garnish with apple slices and orange twists.
Featuring
Fennel & Onion Marmalade
Fragrant and rich, this savory-sweet marmalade balances caramelized sweetness with subtle anise notes, all elevated by a botanical-forward gin. A great grazing board addition and standout pairing for Castle Blue from The Farm House Natural Cheeses in Agassiz, BC. Serve this dish with Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.Ingredients
Serves 430ml
1 tbsp (15 ml) olive oil
1 large bulb fennel, core removed, thinly sliced
1 small yellow onion, thinly sliced
½ tsp (2.5 ml) salt
⅓ cup (80 ml) granulated sugar
4 tbsp (60 ml) london dry gin, divided
1 orange, zest and juice, zest cut into very thin strips, plus ¼ cup (60 ml) more fresh juice
1 lemon, zest and juice, zest cut into very thin strips
1 tsp (5 ml) juniper berries, coarsely crushed
1 fresh bay leaf or 2 dried bay leaves
½ cup (125 ml) brown sugar
½ tsp (2.5 ml) chopped fresh rosemary
Instructions
- In a medium saucepan over medium heat, warm oil. Add fennel, onions and salt and sauté, stirring often, until softened, 10 to 15 minutes. Add granulated sugar, 3 tbsp (45 ml) gin, orange zest and juice, lemon zest and juice, juniper berries and bay leaf. Bring to a simmer, then reduce heat to low and cook, stirring regularly, for about 45 minutes, until fennel is well softened.
- Increase temperature to medium-high and add brown sugar and rosemary. Cook, stirring often, until liquid is mostly reduced and syrupy, about 10 minutes. Remove bay leaf and stir in remaining 1 tbsp (15 ml) gin.
- Let cool, then transfer to a clean, dry jar with a tight-fitting lid. Store in refrigerator for up to 3 weeks. Try with a creamy, mild blue cheese and toasted walnuts crumbled in a Belgian endive leaf.
Drink Pairings
Gather & Pour
A charming bittersweet aperitif to fall for while your guests commune and relax. Easy to batch and even easier to serve. This cocktail can be made with Amaro Montenegro and Cinzano Rosso Vermouth.Ingredients
Serves 1
1 oz (30 ml) Amaro Montenegro
1 oz (30 ml) Cinzano Rosso Vermouth
2 dashes Angostura cocoa bitters
2 oz (60 ml) rooibos tea*
1 slice Braeburn apple studded with 1 whole clove, for garnish
Instructions
- In a bottle, combine amaro, vermouth, bitters and tea and chill in refrigerator so you’re ready to pour when guests arrive. Once chilled, pour into an old-fashioned glass over ice and garnish rim with a clove-studded apple slice. Alternatively, you can prepare cocktail as guests arrive. If making a batch to serve a group, multiply amount of each ingredient by number of servings you require.
- * To make tea, steep about ¼ oz (8 g) TEALEAVES Vanilla Rooibos loose-leaf tea (or similar rooibos) in 2 cups (500 ml) boiling water for 3 minutes (since rooibos is naturally tannin and caffeine-free, it will never over-steep or become bitter). Set aside to cool.
Featuring
Cranberry Cheesecake Swirled Pumpkin Bars
Looking for a Friendsgiving dessert that is easy to share but still brings the wow factor? These plush, fudgy bars tick all the boxes. They are easy to transport with no fussy assembly or fragile crust, and their festive flavour makes them the perfect sweet finish after a big Thanksgiving meal. Serve this dessert with Lot No. 40 100% Rye Canadian Whisky or Forty Creek Butter Tart.Ingredients
Serves Makes 18 bars
1 cup (250 ml) unsalted butter
1 cup (250 ml) brown sugar
1⅓ cups (330 ml) granulated sugar, divided
⅔ cup (160 ml) pumpkin purée
1 tbsp (15 ml) vanilla extract
2 large eggs, divided
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
1½ tsp (7.5 ml) ground cinnamon
1½ tsp (7.5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
1 × 8 oz (226 g) block cream cheese, room temperature
1 cup (250 ml) canned cranberry sauce, stirred
¼ cup (60 ml) ginger wine
Instructions
- Preheat oven to 350 F (175 C). Line a 9 × 13‑in (23 × 32.5 cm) baking pan with parchment.
- In a small saucepan, combine butter, brown sugar and 1 cup (250 ml) granulated sugar. Place over medium heat and cook, stirring constantly, until butter and sugars have combined into a homogeneous, glossy mixture, about 8 minutes.
- In a large bowl, whisk pumpkin purée, vanilla and 1 egg. Add butter-sugar mixture and stir to incorporate.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon and ginger. Add to pumpkin mixture and fold in with a rubber spatula just until no streaks of flour mixture remain. Pour batter into prepared pan and spread into an even layer.
- In a separate medium bowl, combine cream cheese with remaining ⅓ cup (80 ml) granulated sugar and egg. Whisk with a fork until smooth. Set aside.
- In another medium bowl, stir cranberry sauce and ginger wine. Set aside.
- Drop big spoonfuls of cream cheese mixture on top of pumpkin batter, followed by large dollops of cranberry sauce mixture. Use a butter knife to make big, distinct swirls, taking care not to over-swirl batter.
- Transfer baking pan to oven and bake until edges are set and centre has puffed slightly but is still slightly gooey, 25 to 30 minutes.
- Let cool completely on a rack before removing from baking pan and slicing into 18 bars. Store in an airtight container in refrigerator for up to 5 days.
Drink Pairings
Roasted Squash Hummus
Warm, velvety and smoky, this spiced dip is perfect for your autumn harvest boards. Pair it with a sharp, briny cheese like this organic, raw milk feta from Jerseyland Organics in Grand Forks, BC. Enjoy this Roasted Squash Hummus with Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.Ingredients
Serves 750ml
2½ cups (625 ml) squash (such as kabocha, sugar pumpkin or red kuri) cut into ½-in (1.25 cm) chunks
2 tbsp + ½ cup (155 ml) extra-virgin olive oil, divided, plus more for garnish
1½ tbsp (22.5 ml) harissa paste
½ tsp (2.5 ml) salt, plus more to taste
¼ tsp (1 ml) cumin seeds
⅛ tsp (a pinch) ground cinnamon
⅛ tsp (a pinch) ground cloves
1 × 14 oz (398 ml) can chickpeas, drained and rinsed
¼ cup (60 ml) tahini
2 cloves garlic, roughly chopped
1 lemon, juice only
2 to 3 tbsp (30 to 45 ml) ice-cold water
toasted pumpkin seeds, for garnish
red pepper chili flakes, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment.
- In a large bowl, toss squash with 2 tbsp (30 ml) olive oil, harissa, salt, cumin, cinnamon and cloves. Spread onto lined baking sheet and transfer to oven. Roast until softened and nicely browned, 25 to 30 minutes. Cool slightly.
- Pour remaining ½ cup (125 ml) oil into bowl of a food processer, then add cooked squash, chickpeas, tahini, garlic and lemon juice. Blend on high until well mixed, then with processor still running, add ice-cold water, 1 tbsp (15 ml) at a time, until creamy and smooth.
- At this point, hummus can be stored in an airtight container in refrigerator for up to 5 days. When ready to serve, drizzle with olive oil and sprinkle with pumpkin seeds and a pinch of chili flakes, if desired. Pairs well with a tangy feta.