test | BCLIQUOR

GRILLED PORK CHOPS WITH BLUEBERRY BARBECUE SAUCE

Ingredients

Serves

4 medium pork chops

¼ cup (60 ml) olive oil

1 tbsp (15 ml) brown sugar

2 tbsp (30 ml) lemon juice

2 tbsp (30 ml) grainy mustard

4 garlic cloves, minced

1 tbsp (15 ml) white wine vinegar

½ tsp (2 ml) salt

½ tsp (2 ml) pepper

BLUEBERRY BARBECUE SAUCE:

1 tbsp (15 ml) olive oil

1 medium onion, finely chopped

1 piece fresh ginger, about ½-in (1.25 cm), grated

3 garlic cloves, minced

3 cups (750 ml) BC blueberries

¼ cup (60 ml) maple syrup

4 tbsp (60 ml) apple cider or balsamic vinegar

2 tbsp (30 ml) Worcestershire sauce

2 tbsp (30 ml) molasses

1 tsp (5 ml) lemon juice

½ tsp (2 ml) ground cinnamon

½ tsp (2 ml) ground cumin

½ tsp (2 ml) chili powder

1 tsp (5 ml) smoked paprika

½ tsp (2 ml) salt

½ tsp (2 ml) pepper

Instructions

Place pork chops in a glass or ceramic baking dish, set aside.
Whisk remaining ingredients together, except barbecue sauce, and pour over pork chops. Marinate for 1 to 4 hours.
Preheat barbecue to medium-high.
Remove pork chops from marinade and place on a lightly oiled grill. Grill pork chops until nicely browned and the internal temperature reads 145 F (63 C). Remove to a warmed platter and let rest for 5 minutes. Drizzle warmed Blueberry Barbecue Sauce over the chops and serve.
To make BLUEBERRY BARBECUE SAUCE: In a large skillet, heat olive oil and add onion, ginger and garlic and cook until the onion is softened. Add remaining ingredients and gently combine.
Simmer over medium heat until sauce is slightly reduced and bubbling. Remove from heat and let cool.
Purée half of the sauce in a blender until smooth and combine with finished sauce. Store in refrigerator until ready to use, for up to 2 weeks. Warm before serving. Makes 4 cups (1 L).

Email Recipe

Drink Pairings

PLUM CLAFOUTIS WITH THYME

Ingredients

Serves 6

1 cup (250 ml) whole milk

3 eggs

½ cup (125 ml) white sugar

2 tbsp (30 ml) butter, melted

1 tsp (5 ml) vanilla

½ cup (125 ml) all-purpose flour

2 large plums, pitted and each cut into 8 pieces

1 tsp (5 ml) finely chopped fresh thyme

Instructions

Preheat oven to 325 F (170 C).
In a blender, pulse milk, eggs, sugar, melted butter and vanilla a few times to mix ingredients. Add flour and pulse until well mixed. Don't over blend.
Pour mixture into a greased 8-in (20 cm) pie pan or a cast iron skillet of the same size. Toss cut plums in thyme and place on top of batter. Bake for 30 to 40 minutes until it is puffed up and golden. Serve immediately.

Email Recipe

Drink Pairings

GRILLED APRICOTS WITH GOAT’S CHEESE AND HONEY

Ingredients

Serves 4

1 tbsp (30 ml) olive oil

8 fresh apricots, halved and pitted

4 oz (125 g) goat’s cheese, preferably soft and creamy variety

2 tbsp (30 ml) honey

sprigs of fresh mint or rosemary, for garnish

fresh greens (optional)

Instructions

Preheat barbecue to medium and lightly oil grill. Alternatively, heat a lightly oiled cast iron pan on medium-high heat.
Grill apricots cut sides down until fruit is easily turned. Turn apricots and continue cooking until they are soft. Place on a platter and top each half with goat’s cheese. Drizzle with honey and garnish with mint or rosemary. Serve immediately as a side dish or on fresh greens.

Email Recipe

Drink Pairings

BC CHEESEBOARD WITH GRAPE CHUTNEY

Ingredients

Serves 4

GRAPE CHUTNEY:

2 cups (500 ml) red, seedless grapes

2 cups (500 ml) green, seedless grapes

⅓ cup (75 ml) white sugar

1 tsp (5 ml) finely chopped ginger

1 tsp (5 ml) finely chopped rosemary

2 tbsp (30 ml) red wine vinegar

salt and pepper, to taste

SEEDY CRACKERS:

½ cup (125 ml) whole flax seeds

⅓ cup (75 ml) ground flax seeds

¼ cup (60 ml) chia seeds

¼ cup (60 ml) black sesame seeds

¼ cup (60 ml) toasted white sesame seeds

¼ cup (60 ml) sunflower seeds

2 tbsp (30 ml) pumpkin seeds

½ cup (125 ml) chopped, fresh herbs (e.g. parsley and dill)

1 tsp (5 ml) sea salt

2 tbsp (30 ml) beet powder (optional)

1 cup (250 ml) warm water

Instructions

In a large skillet, combine all ingredients except salt and pepper and bring to a boil. Reduce heat and simmer until the grapes begin to soften and break down. Season with salt and pepper. Let cool completely before using. Store in refrigerator for up to 2 weeks.
Serve with various BC cheeses and Seedy Crackers.
To make SEEDY CRACKERS: Preheat oven to 150 to 200 F (66 to 93 C).
Combine all ingredients, cover and let sit at room temperature for 1 hour.
Place mixture on a sheet of parchment paper, with another sheet of parchment on top. With a rolling pin, roll out as flat as possible. Gently peel off top parchment and slide rolled-out seed mixture with the parchment onto a baking sheet.
Bake for 3 hours, then turn off oven and let sit for another 2 hours.
Remove and peel away from parchment paper. Break into chards and serve with BC Cheese and Grape Chutney.

Email Recipe

Drink Pairings

OKANAGAN PEACH AND FRASER VALLEY RASPBERRY POUND CAKE

Ingredients

Serves 8

2¼ cups (560 ml) all-purpose flour, plus extra for dusting

½ tsp (2 ml) salt

1 tbsp (15 ml) baking powder

¾ cup (175 ml) sugar, plus 1 tbsp (15 ml) for sprinkling

¾ cup (175 ml) unsalted butter, plus extra for greasing pan

5 eggs

1 tsp (5 ml) vanilla extract

¼ cup (60 ml) BC honey

1 tsp (5 ml) grated lemon zest

2 tbsp (30 ml) milk

4 medium Okanagan peaches, blanched, peeled, each cut into 8 wedges

1 cup (250 ml) BC raspberries

STREUSEL, recipe follows

1 cup (250 ml) all-purpose flour

6 tbsp (90 ml) unsalted butter, softened

¼ cup (60 ml) brown sugar

1 tsp (5 ml) salt

Instructions

Preheat oven to 325 F (170 C). Butter a 9-in (23 cm) square cake pan, dust with flour and set aside.
Into a medium-sized bowl, sift flour, salt and baking powder. Set aside.
In another medium sized bowl, cream sugar and butter with a mixer until light and fluffy. Add eggs, one at a time, mixing and scraping bowl down after each addition. Add vanilla extract, honey and lemon zest.
Fold in half the dry ingredients, then fold in milk. Fold in remaining dry ingredients.
Pour batter into cake pan and top with peaches and raspberries, sprinkle with Streusel, recipe below. Bake for about 45 minutes, or until cake tester or skewer comes out clean. Let cool before cutting and serving.
To make STREUSEL: In a medium bowl, mix all ingredients together with a wooden spoon or fingers until everything is blended. The mixture will be crumbly.

Email Recipe

Drink Pairings

CHILLIWACK CORN ON THE COB WITH HERB LEMON BUTTER

Ingredients

Serves 4

4 ears of corn

6 tbsp (90 ml) butter, softened

2 tbsp (30 ml) chopped mixed herbs (parsley, chives, tarragon and mint)

1 tsp (5 ml) lemon zest

1 tsp (5 ml) salt

2 tbsp (30 ml) grated Parmesan

1 pinch smoked paprika or cayenne pepper (optional), or to taste

Instructions

Clean corn cobs by pulling husks of corn back, but do not remove. Remove and discard silk under husks. Tie the husks together with another piece of husk.
In a small bowl, mix together butter, herbs, lemon zest and salt. Set aside.
Bring a pot of salted water to a boil. Once boiling, blanch corn cobs for 2 minutes, by holding husk and dipping just corn cob in.
Preheat grill to medium-high. Wrap husks in foil to prevent burning and grill corn until golden on all sides, about 5 to 8 minutes total.
Spread herb butter all over corn cobs and sprinkle with Parmesan, smoked paprika and extra herbs (if desired) before serving.

Email Recipe

Drink Pairings

SALT SPRING ISLAND COFFEE-BARBECUED RIBS SERVED WITH SPICED PEMBERTON POTATO WEDGES

Ingredients

Serves 4 to 6

2 tbsp (30 ml) finely ground Salt Spring Island Metta Espresso beans

1 tbsp (15 ml) smoked paprika

2 tsp (10 ml) cayenne pepper, plus extra if desired

1 tbsp (15 ml) mustard powder

1 tbsp (15 ml) each, kosher salt and pepper

2 tbsp (30 ml) brown sugar

1 tsp (5 ml) each, garlic and onion powder

1 tsp (5 ml) cocoa powder

2 racks baby back or St. Louis-style ribs, silverskin removed

SALT SPRING ISLAND COFFEE BARBECUE SAUCE:

2 tsp (10 ml) kosher salt

½ tsp (2 ml) pepper

1 tbsp (15 ml) smoked paprika

1 tsp (5 ml) mustard powder

¼ cup (60 ml) brown sugar

1 small onion, chopped

2 garlic cloves, chopped

2 tbsp (30 ml) Worcestershire sauce

½ cup (125 ml) apple cider vinegar

½ cup (125 ml) Salt Spring Island Metta Espresso, freshly made

½ cup (125 ml) ketchup

¼ cup (60 ml) molasses

SPICED PEMBERTON POTATO WEDGES:

3 lbs (1.5 kg) German Butterball potatoes

¼ cup (60 ml) extra-virgin olive oil

1 tbsp (15 ml) garlic powder

1 tbsp (15 ml) kosher salt

1 tsp (5 ml) smoked paprika

½ tsp (2 ml) cayenne pepper

¼ tsp (1 ml) pepper

Instructions

Mix all dry ingredients together then rub each rack liberally with the dry rub. Marinate in refrigerator overnight or use right away.
Preheat oven to 200 F (93 C). Place ribs in large baking pan (with sides) and cover with foil. Bake ribs for 7 to 8 hours until very tender but not falling apart. Ribs can be refrigerated for up to 3 days at this point.
Heat barbecue to low. Grill ribs, basting with Salt Spring Island Coffee Barbecue Sauce and turning every 5 minutes, until ribs are covered with sauce and caramelized, about 20 to 30 minutes. Serve with Spiced Pemberton Potato Wedges.
To make SALT SPRING ISLAND COFFEE BARBECUE SAUCE: In a medium saucepan over medium heat, simmer all ingredients for about 30 minutes until onions and garlic are cooked and flavours have come together. Purée sauce until smooth. Sauce can be frozen up to 1 month or refrigerated for up to 1 week. Makes 1 cup (250 ml).
To make SPICED PEMBERTON POTATO WEDGES: Preheat oven to 375 F (190 C). Cut potatoes into 6 to 8 wedges per potato. Toss wedges with remaining ingredients and place on a parchment-lined baking tray. Bake for about 40 minutes, turning halfway through, until wedges are soft on the inside and golden brown and crisp on the outside.

Email Recipe

Drink Pairings

STRAWBERRY SHORTCAKE PARFAITS

Ingredients

Serves 8

1 cup (250 ml) whipping cream

¼ cup + 2 tbsp (60 ml + 30 ml) berry sugar, divided

½ cup (125 ml) full fat plain Greek yogurt

1 lemon, zest only

4 cups (1 L) fresh strawberries, hulled and quartered

1 tbsp (15 ml) Chambord raspberry liqueur, optional

¼ tsp (1 ml) cinnamon

8 shortbread cookies, crushed

8 small perfect strawberries, for garnish

Instructions

Place whipping cream in a large chilled mixing bowl. With an electric mixer, whip cream until soft peaks form. Gradually beat in ¼ cup (60 ml) sugar until firm peaks form. Fold in yogurt and lemon zest. Transfer to a piping bag filled with a 1A piping tip and refrigerate while preparing strawberries.
Place half the strawberries in a large bowl. Crush with a fork or a pastry blender until mashed. Add remaining 2 tbsp (30 ml) sugar, liqueur and cinnamon and stir in to blend. Very finely dice remaining strawberries and fold into mashed berries.
To assemble, line up 8 x 6 oz (175 ml) glasses. Place a crushed shortbread cookie in the bottom of each glass reserving a few crumbs for garnish. Pipe about 2 tbsp (30 ml) cream on top of shortbread crumbs followed by a layer of crushed strawberry mixture. Repeat with another layer of cream and strawberries and ending with piped cream. Dust with shortbread crumbs and garnish with a berry. Refrigerate until ready to serve. Best served the same day.

Email Recipe

Drink Pairings

SUGAR-COATED LEMON FRITAS

Ingredients

Serves 24

FRITAS:

2½ tsp (8 g package) traditional dry yeast

⅔ cup (150 ml) whole milk, at room temperature

3½ cups (875 ml) all-purpose flour

⅓ cup (75 ml) granulated sugar

3 eggs, at room temperature

1 lemon, zest only

2 tsp (10 ml) kosher salt

7 tbsp (105 ml) unsalted butter, at room temperature

canola oil, for deep fryer

LEMON CREAM FILLING:

¾ cup (175 ml) granulated sugar

½ cup (125 ml) unsalted butter, at room temperature

2 tbsp (30 ml) original plain cream cheese, at room temperature

2 large eggs, at room temperature

¼ cup (60 ml) fresh lemon juice

1 generous pinch kosher salt

LEMON SUGAR COATING:

Instructions

For Fritas dough, in bowl of electric mixer fitted with paddle attachment, stir yeast and milk together. Let stand until yeast is dissolved, about 1 minute. Add flour, sugar, eggs, lemon zest and salt. Mix on low speed just until ingredients are blended. Remove paddle and attach dough hook. Mix dough until it begins to pull away from sides of bowl. Blend in butter, 1 tbsp (15 ml) at a time, until fully mixed in and dough is soft. About 5 minutes. Transfer dough to a large sheet of plastic wrap. Tightly seal and refrigerate at least 6 hours or overnight.
Meanwhile, prepare LEMON CREAM FILLING: Combine all ingredients in a food processor fitted with metal blade. Pulse until mixture is smooth and no lumps remain. Transfer to a heavy-bottomed saucepan and cook over low heat, stirring constantly, until thickened. Temperature should be about 170 F (75 C). Remove from heat. Press a piece of plastic wrap onto surface and refrigerate until cold.
To make FRITAS: Line 2 baking sheets with parchment paper, spray with cooking oil. Roll out refrigerated dough on a generously floured countertop to about ½-in (1.25 cm) thickness. Cut dough into rounds using a 1½-in (3.75 cm) round cutter. Place 1-in (2.5 cm) apart on parchmentlined baking sheets. Gather up scraps, knead gently together, roll and repeat until all dough has been used. Spray some plastic wrap with cooking spray and place oiled side down gently over dough. Place baking sheets aside in a warm place until dough is slightly puffed, about 1 hour.
To make LEMON SUGAR COATING: Stir together sugar and zest in a bowl. Set aside.
To cook, fill a deep fryer with canola oil and heat until it reaches 350 F (180 C) on a deep fryer thermometer. Line another baking sheet with paper towel. Add Fritas to hot oil 2 or 3 at a time. (Adding too many will reduce oil temperature too quickly.) Fry until puffed and golden brown on all sides, about 3 to 4 minutes, turning a couple of times with a slotted spoon, then remove to a paper towel-lined baking sheet. Repeat with remaining Fritas. When cool enough to handle, toss with Lemon Sugar Coating and set aside to fully cool before filling.
To fill Fritas, whisk lemon cream to loosen. Transfer to a pastry bag fitted with a very small tip. Poking a hole in each Frita, pipe 2 tsp (10 ml) into centre of each. Fritas are best when served same day they are made.

Email Recipe