Strawberry Rye Galette with Elderflower Cream
This rustic yet elegant galette is a memorable ending to any outdoor meal. While little can beat a sun-ripened strawberry, feel free to incorporate or substitute any of summer’s dazzling array of fresh fruit in the filling. Peaches, nectarines, plums, blueberries or blackberries would all be divine. Just note that you may need to add a bit more flour to the filling if the fruit is particularly juicy. Enjoy this dessert alongside Jacob's Creek Moscato Rose or Fruli Strawberry Beer.Ingredients
Serves 8
1 cup + 2 tbsp (280 ml) all-purpose flour, divided
½ cup (125 ml) dark rye flour
½ tsp (2.5 ml) fine sea salt
¼ tsp (1 ml) ground cinnamon
|½ cup + 2 tbsp (155 ml) cold unsalted butter
4 to 6 tbsp (60 to 90 ml) ice water
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) finely grated lemon zest
3½ cups (860 ml) sliced fresh strawberries
2 tbsp + 1 cup (280 ml) whipping cream, divided
3 tbsp (45 ml) sliced almonds
2 tbsp (30 ml) turbinado sugar
⅓ cup (80 ml) icing sugar
½ tsp (2.5 ml) vanilla extract
1 tbsp (15 ml) St-Germain Elderflower Liqueur
edible flowers, for garnish (optional)
Instructions
- To bowl of a food processor, add 1 cup (250 ml) all-purpose flour, rye flour, salt and cinnamon, and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer dough to a clean work surface and gently pat into a disc, then wrap in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside.
- In a large bowl, whisk remaining 2 tbsp (30 ml) all-purpose flour with granulated sugar and lemon zest until well combined. Add strawberries and gently toss in flour mixture until evenly combined.
- On a lightly floured surface, roll out dough to a 12-in (30 cm) round. Carefully transfer to lined baking sheet. Mound strawberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with 2 tbsp (30 ml) cream and sprinkle with almonds and turbinado sugar.
- Bake until crust is golden brown and filling is bubbling, 45 to 50 minutes. Remove from oven, set on a rack and let cool to room temperature on baking sheet.
- Just before serving, in bowl of a stand mixer fitted with whisk attachment, combine remaining 1 cup (250 ml) cream, icing sugar, vanilla and elderflower liqueur. Whip at medium speed until soft peaks form, about 3 minutes. You can also do this in a large bowl with a hand mixer or whisk.
- To serve, slice cooled galette and divide among serving plates. Top with a dollop of cream and garnish with edible flowers, if desired.
Drink Pairings
Dolce Tarde
The perfect couples cocktail to enjoy over a lazy weekend catch-up. This juicier version of a margarita makes for a wonderful drink over a long conversation and your favourite tacos. Recommended ingredients: Hornitos Black Barrel Tequila and Amaretto.Ingredients
Serves 2
3 oz (90 ml) Hornitos Black Barrel Añejo Tequila
1 oz (30 ml) Disaronno Amaretto
3 oz (90 ml) fresh orange juice
1 oz (30 ml) fresh lime juice
1 oz (30 ml) Simple Syrup*
2 dashes chocolate bitters
2 orange wheels, for garnish
2 lime wheels, for garnish
Instructions
- In a cocktail shaker, combine tequila, amaretto, orange juice, lime juice, Simple Syrup and chocolate bitters. Add ice and shake for 10 seconds. Pour into 2 old-fashioned glasses, add fresh ice and garnish with orange and lime wheels.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Passionate Eye
Bittersweet liqueur and tropical notes elevate this spin on the classic margarita. Just one sip will bring you back to warm sunsets on the beach. Passionate Eye cocktail features Gran Centenario tequila and Campari.Ingredients
Serves 2
3 oz (90 ml) Gran Centenario Plata Tequila
1 oz (30 ml) Campari
4 oz (120 ml) passion fruit juice
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
fresh raspberries, for garnish
fresh mint sprigs, for garnish
Instructions
- In a cocktail shaker, combine tequila, Campari, passion fruit juice, lemon juice and Simple Syrup. Add ice and shake for 10 seconds. Pour into 2 old-fashioned glasses, add fresh ice and garnish with raspberries and mint.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Havana Collins
Refreshingly vibrant, this citrusy play on the rum Collins is the perfect tropical indulgence for a hot summer day. Create this cocktail with Havana Club 3 Year Anejo Rum.Ingredients
Serves 1
½ oz (15 ml) grenadine
2 oz (60 ml) fresh orange juice
1½ oz (45 ml) Havana Club 3-Year-Old Añejo Rum
½ oz (15 ml) fresh lime juice
4 oz (120 ml) soda water
orange segment, for garnish
pineapple wedge, for garnish
Instructions
- Pour grenadine into bottom of a Collins glass. Add ice, then carefully pour in orange juice, rum and lime juice, without stirring. Top with soda water and garnish with an orange segment and a pineapple wedge.
Featuring
Move Over Tom Collins
Celebrate the bounty of summer by sprucing up a classic Tom Collins with fresh local strawberries and a fruit-infused pink gin. Create this cocktail with Gordon's Premium Pink Gin.Ingredients
Serves 1
1½ oz (45 ml) Gordon’s Premium Pink Gin
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Honey Syrup*
5 oz (150 ml) soda water
fresh strawberries, sliced in half, for garnish
lemon wheels, for garnish
*2:1 ratio of honey and hot water, stirred until well combined. Allow to cool before using. Store in refrigerator for up to 3 weeks.
Instructions
- In a Collins glass, combine gin, lemon juice and Honey Syrup. Add ice, then top with soda water. Garnish with strawberry slices and lemon wheels, expressing lemon oils into drink for added freshness.
Featuring
Evening Along the Canal
Bringing two worlds together with a greyhound cocktail and the bubbles of a Collins, this delightfully tart drink will quench your thirst after a busy day. Evening Along the Canal cocktail features Alberta Pure Vodka.Ingredients
Serves 1
1½ oz (45 ml) Alberta Pure Vodka
1 oz (30 ml) grapefruit juice
¾ oz (22 ml) Simple Syrup*
5 oz (150 ml) soda water
maraschino cherry, for garnish
grapefruit peel, for garnish
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Instructions
- In a Collins glass, combine vodka, grapefruit juice and Simple Syrup. Add ice, then top with soda water. Garnish with grapefruit peel and a cherry.
Featuring
Pineapple & Jalapeño Margarita
The spicy margarita just got a glow-up from the addition of pineapple juice. This bright and peppery combination is perfect for the hot summer days ahead. This cocktail features Espolon Blanco Tequila and Triple Sec.Ingredients
Serves 1
lime wedge, for rim
Tajín seasoning, for rim and pineapple wedge
2 pineapple wedges, for garnish
4 to 6 slices jalapeño, plus 2 for garnish
3 oz (90 ml) Espolòn Blanco Tequila
1 oz (30 ml) Meaghers Triple Sec
4 oz (120 ml) pineapple juice
1 oz (30 ml) fresh lime juice
½ oz (15 ml) agave nectar
Instructions
- With lime wedge, moisten rim of 2 old-fashioned glasses and dip into Tajín. Dust pineapple wedges with Tajín and set aside. In a cocktail shaker, muddle jalapeño slices (the more you use, the spicier the drink will be). Add tequila, triple sec, pineapple juice, lime juice and agave nectar, fill with ice and shake for 10 seconds. Fine strain into old-fashioned glasses over fresh ice. Garnish each with a Tajín dusted pineapple wedge and jalapeño slice.
Featuring
Char Siu Chili Chicken
This savoury, sweet and little bit spicy dish is inspired by the famous red-tinted Cantonese barbecue pork. An overnight marinade followed by low and slow grilling lead to tender, flavourful chicken with a beautifully caramelized crust. Serve with Barossa Valley Estate Cabernet Sauvignon or Cedar Creek Chardonnay.Ingredients
Serves 4-6
¼ cup (60 ml) hoisin sauce
¼ cup (60 ml) light soy sauce
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) Shaoxing cooking wine or sherry
2 tbsp (30 ml) chili oil
2 tbsp (30 ml) sriracha
1 tbsp (15 ml) dark soy sauce
1 tsp (5 ml) five-spice powder
2 to 3 drops red food colouring (optional)
3 lbs (1.4 kg) bone-in, skin-on chicken pieces (breasts, thighs or drumsticks)
Instructions
- In a large mixing bowl, combine all ingredients except chicken and whisk until smooth. Add chicken pieces and toss until well coated. Cover and marinate in refrigerator overnight.
- Remove chicken from marinade and set aside. Transfer marinade to a small saucepan over medium heat and simmer until volume has reduced by about half.
- Prepare your grill for indirect cooking: for 2-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken directly over flame.
- Close barbecue lid and cook, flipping chicken every 8 to 10 minutes and rotating around grill to avoid any hotspots; adjust flame as needed to maintain grill temperature around 400 F (200 C). After second flip, start basting chicken with reduced marinade. Cook until a thermometer registers 165 F (74 C) when inserted at thickest point, about 35 minutes. If you want a bit of extra char, move chicken pieces to heated side briefly to allow sugars in marinade to caramelize.
- Serve with steamed white rice and a cool, crisp cucumber salad.
Drink Pairings
Ancho Cauliflower Tacos with Creamy Poblano Sauce
This taco recipe highlights poblano peppers in two forms: fresh and dried. Dried poblanos are called ancho chilies. When fresh, poblanos have a mild heat and earthy flavour, but once dried, they develop a deep, rich sweetness with smoky undertones and notes of raisin and chocolate. Enjoy these Cauliflower Tacos with a Dolce Tarde cocktail.Ingredients
Serves 6
4 dried ancho chilies
5 cups (1.25 L) boiling water
1½ tsp (7.5 ml) kosher salt, divided
2 tbsp (30 ml) grapeseed oil
6 cups (1.5 L) cauliflower florets
2 poblano peppers, chopped, divided
1 large onion, chopped
|½ cup (125 ml) red enchilada sauce
|½ tsp (2.5 ml) dried oregano
½ tsp (2.5 ml) ground cumin
1/3 cup (80 ml) water
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) extra-virgin olive oil
1 cup (250 ml) packed fresh cilantro leaves and tender stems, plus more for garnish
3 green onions, chopped
1 clove garlic, minced
1 tbsp (15 ml) honey
¼ cup (60 ml) fresh lime juice
12 corn tortillas
2 avocados, pitted and chopped
¼ cup (60 ml) toasted pumpkin seeds
crumbled cotija cheese ¼ cup (60 ml)
Instructions
- Start by making ancho chili sauce. Remove stems and most seeds from dried ancho chilies. Place chilies in a medium heatproof bowl and cover with boiling water. Let sit for 20 to 30 minutes, until softened.
- Transfer hydrated chilies to a blender. Add 2 tbsp (30 ml) soaking water and ½ tsp (2.5 ml) salt and purée until smooth.
- In a large cast iron pan, heat grapeseed oil over high heat. Add cauliflower, 1 chopped poblano and onions and cook, stirring occasionally, until cauliflower is charring, about 5 minutes. Add ¼ cup (60 ml) ancho chili sauce, enchilada sauce, oregano, cumin, remaining 1 tsp (5 ml) salt and water. Reduce heat to medium and simmer until sauce has thickened slightly, about 10 minutes.
- Meanwhile, make creamy poblano sauce. In a blender, combine mayonnaise, olive oil, remaining chopped poblano, cilantro, green onions, garlic, honey and lime juice. Blend until smooth and creamy. If needed, add a bit of water to achieve a pourable consistency. Set aside. | Heat a clean cast iron pan over medium heat. Warm tortillas in hot pan, 1 at a time, and transfer to a clean tea towel to keep warm.
- To serve, divide ancho cauliflower mixture among warmed tortillas. Top with a drizzle of poblano sauce and garnish with some avocados, a sprinkle of pumpkin seeds and some crumbled cotija.
Drink Pairings
Tandoori Cedar Plank Salmon served with Cucumber-Mint Raita
This new spin on a perennial crowd-pleaser celebrates BC’s cultural diversity, marrying the aromatic complexity of tandoori spices with the smoky, woody flavour of cedar plank salmon. Blue Moon Mango Wheat Ale or Gray Monk Rose make great pairings for this Tandoori Cedar Plank Salmon dish.Ingredients
Serves 4
¾ cup (180 ml) plain Greek yogurt
3 tbsp (45 ml) neutral-flavoured oil
3 tbsp (45 ml) fresh lemon juice
2 tbsp (30 ml) water
1½ tbsp (22.5 ml) finely grated fresh ginger
1 tbsp (15 ml) finely grated garlic
1 tbsp (15 ml) ground coriander
2 tsp (10 ml) Kashmiri chili powder
2 tsp (10 ml) garam masala
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground turmeric
¾ tsp (4 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) smoked paprika
4 × 6 oz (170 g) salmon fillets
red onion, thinly sliced, for garnish
fresh mint sprigs, for garnish
Cucumber-Mint Raita, to serve, make ahead, recipe follows
optional lime wedges, to serve
Cucumber-Mint Raita
1 cup (250 ml) grated cucumber
¼ tsp (1 ml) salt, plus more to taste
1 cup (250 ml) plain Greek yogurt
¼ cup (60 ml) grated carrot
2 tbsp (30 ml) chopped fresh mint leaves
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 ml) cumin seeds
⅛ tsp (a pinch) freshly ground black pepper
Instructions
- In a large mixing bowl, combine yogurt, oil, lemon juice, water, ginger, garlic, coriander, chili powder, garam masala, cumin, turmeric, salt, pepper and paprika. Mix well and adjust seasoning to taste. Mixture should be a thick but pourable consistency.
- Add salmon to marinade and gently toss until well coated. Cover with plastic wrap and refrigerate for 6 to 48 hours.
- Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours.
- Preheat barbecue grill to 400 F (200 C). |Remove salmon from marinade, shake off excess marinade and set salmon aside.
- Remove plank from water, pat dry and position in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon skin-side down directly on charred side. Close barbecue lid and maintain grill temperature between 350 and 400 F (175 to 200 C). Cook salmon for 10 to 12 minutes, until it flakes easily when pierced gently with a fork at its thickest point.
- Transfer to a serving platter, garnish with red onions and mint and serve with Cucumber-Mint Raita and lime wedges.