Twice-Baked Sweet Potatoes

There’s something beautifully comforting about twice-baked sweet potatoes, especially when they’re dressed up with a few simple yet indulgent toppings. The natural sweetness of the potatoes becomes a delightful canvas for crispy pancetta, the earthy crunch of toasted pecans and the fragrant whisper of fried sage. Each spoonful offers a satisfying blend of flavours and textures that’s perfect for a cozy winter’s night when you crave warmth and richness. Serve this dish with Chateau Ste. Michelle Chardonnay or Seghesio Sonoma Zinfandel.
Ingredients Instructions

Ingredients

Serves 6
3 medium sweet potatoes, scrubbed and pricked a few times with a fork
¼ cup (60 ml) unsalted butter, room temperature
2 tbsp (30 ml) whipping cream
1 clove garlic, minced
kosher salt and freshly ground black pepper
1 egg, lightly whisked
3 oz (85 g) diced pancetta
12 leaves fresh sage
¼ cup (60 ml) toasted pecans, chopped

Instructions

  1. Preheat oven to 375 F (190 C).
  2. Place sweet potatoes on a baking sheet and bake until easily pierced with a knife, 40 to 50 minutes. Set aside to cool.
  3. If baking stuffed potatoes right away, increase oven temperature to 425 F (220 C); if stuffing to bake later, turn off oven and then preheat to 425 F (220 C) before baking. Line a baking sheet with parchment paper.
  4. Once sweet potatoes have cooled enough to handle, slice each potato in half lengthwise and carefully scoop out flesh into a mixing bowl, making sure not to tear skins. Set skins aside on lined baking sheet.
  5. To bowl with sweet potato flesh, add butter, whipping cream and garlic. Mash with a fork or potato masher until well incorporated and smooth. Season with a good pinch of both salt and pepper, then add egg and stir to fully incorporate into mixture. Scoop sweet potato mixture into a piping bag fitted with a large star tip and pipe mixture back into skins. Stuffed potatoes can be covered and chilled at this point for up to 6 hours.
  6. Bake filled sweet potato halves until tops are lightly puffed and golden brown, 15 to 25 minutes. Potatoes that have been chilled will take longer.
  7. Meanwhile, add diced pancetta to a small, cold frying pan and place over medium heat. Cook, stirring often, until crisp, 10 to 15 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain. Keep any accumulated fat in frying pan over medium heat.
  8. Working in small batches, drop sage leaves into frying pan. Take care, as any remaining fat in pan will sputter and pop. Let sage crisp for 2 to 4 seconds before removing to paper-towel-lined plate with pancetta. Repeat with remaining sage.
  9. Top potatoes with a sprinkle of pancetta, crumbled sage and toasted pecans. Serve warm.
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Drink Pairings

Chili Oil Noodles

Noodles are served during Lunar New Year to represent long life—just be sure to slurp up a noodle without cutting or biting it, or you’ll cut the long life short! These chili oil noodles are a quick and tasty addition to your Lunar New Year feast. This noodle dish is best enjoyed with Wild Goose Pinot Gris or Diora La Petite Grace Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4-6
¼ cup (60 ml) soy sauce
3 tbsp (45 ml) dark soy sauce
3 tbsp (45 ml) Chinese (Chinkiang) black vinegar
2 tsp (10 ml) tomato paste
½ cup (125 ml) vegetable oil
4 cloves garlic, minced
1 tbsp (15 ml) minced fresh ginger
2 tbsp (30 ml) red pepper chili flakes
1 tbsp (15 ml) chili powder
1 tsp (5 ml) Szechuan peppercorns
1 tsp (5 ml) ground cumin
2 tsp (10 ml) sesame seeds
2 tsp (10 ml) sesame seeds
1 tbsp (15 ml) sesame oil
1 × 1 lb (450 g) package dried knife-cut wheat noodles, cooked according to package instructions
1 Thai (bird’s eye) chili, thinly sliced, for garnish
fresh cilantro leaves, for garnish

Instructions

  1. In a small bowl, mix soy sauce, dark soy sauce, black vinegar and tomato paste. Set aside.
  2. In a small saucepan over medium heat, heat oil until hot (just under smoking point). Remove from heat. Add garlic, ginger, chili flakes, chili powder, peppercorns, cumin and sesame seeds. Mix to combine. Add sesame oil and sauce from step 1 and mix to combine.
  3. In a medium mixing bowl, combine noodles and sauce until noodles are well coated, then transfer to a serving platter and garnish with Thai chilies and cilantro.
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Drink Pairings

Stir-Fried Pea Tips with Pork

Stir-fried greens are a must in any feast. We’re using pea tips here, which are the tender leaves of a pea plant. If you can’t find pea tips, substitute any other Asian green vegetable, such as bok choy or gai lan. Blanching times will vary depending on the vegetable used. Enjoy this recipe with Wild Goose Pinot Gris or Toscana Tenute Rossetti Governo.
Ingredients Instructions

Ingredients

Serves 4-6
1 lb (450 g) pea tips
2 tsp (10 ml) cornstarch
2 tsp (10 ml) water
1 tbsp (15 ml) vegetable oil
2 strips Chinese cured pork belly or thick-cut bacon, roughly chopped
1 clove garlic, crushed
2 thin slices fresh ginger
2 tbsp (30 ml) oyster sauce
1 tsp (5 ml) chicken stock powder
2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine
sliced chilies (such as red serrano peppers), for garnish

Instructions

  1. Fill a large saucepan with heavily salted water and bring to a boil over high heat. Add pea tips and blanch for 30 seconds, until just wilted. Transfer pea tips to ice water to stop cooking, then drain and set aside.
  2. In a small bowl, mix cornstarch and water. Set aside.
  3. In a wok or large saucepan over medium heat, render pork belly in oil until golden brown but not completely crisp, about 5 minutes. Add garlic and ginger and stir-fry for 30 seconds.
  4. Increase heat to high. Add pea tips, oyster sauce, chicken stock powder and cooking wine. Stir-fry for 1 to 2 minutes, until fragrant. Mix cornstarch slurry, then add to pan. Stir-fry for another 1 to 2 minutes, until sauce has thickened and everything is nicely coated.
  5. Transfer to a serving platter and garnish with sliced chilies.
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Drink Pairings

Fried Ravioli with Beer Ranch Sauce

Get ready to kick your game day spread up a notch with a dish that scores big on taste. We’re talking crispy, golden pockets of cheesy goodness that are practically begging to be dunked in a creamy, beer-infused ranch dip. This combo is the ultimate play for your taste buds, perfect for munching while you cheer on your team. Pair fried ravioli with Asahi Super Dry 0.0%, Phillips Iota Hazy IPA, or Superflux Happyness West Coast IPA.
Ingredients Instructions

Ingredients

Serves 6
1 cup (250 ml) all-purpose flour
2 to 3 eggs
1½ cups (375 ml) bread crumbs
1 cup (250 ml) finely grated Parmesan
2 tsp (10 ml) dried Italian herb seasoning
1 × 12 oz (340 g) bag refrigerated or frozen cheese ravioli, thawed and patted dry if necessary
vegetable oil, for frying
BEER RANCH SAUCE
¼ cup (60 ml) plain Greek yogurt
½ cup (125 ml) full-fat sour cream
¼ cup (60 ml) Parallel 49 Craft Pale Ale
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
2 tsp (10 ml) dried dill
kosher salt and freshly ground black pepper, to taste

Instructions

  1. To prepare Beer Ranch Sauce, In a medium bowl, whisk yogurt, sour cream, beer, garlic powder, onion powder and dill. Season with salt and pepper. Refrigerate until ready to use. Store in an airtight container in refrigerator for up to 4 days.
  2. For ravioli, line up 3 shallow bowls. In first bowl, place flour. In second bowl, whisk eggs until thoroughly beaten. In third bowl, whisk bread crumbs, Parmesan and Italian herb seasoning.
  3. Working with 1 ravioli at a time, dredge in flour mixture, taking care to tap off excess flour. Dip in egg and let excess drip off. Press into bread crumb mixture to coat thoroughly, then place on a rimmed baking sheet. Coat remaining ravioli.
  4. In a large, heavy-bottomed skillet or saucepan over medium-high heat, heat at least 2-in (5 cm) oil to 375 F (190 C) on a deep-frying thermometer. Line a clean baking sheet with paper towel.
  5. Working in batches, deep-fry ravioli, turning occasionally, until golden brown and crisp, 3 to 5 minutes. Transfer to lined baking sheet to drain while continuing to fry remaining coated ravioli.
  6. Once all are fried, transfer ravioli to a serving platter with a bowl of Beer Ranch Sauce alongside for dipping.
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Drink Pairings

Blooming Quesadilla with Guacamole Sauce

This recipe elevates the classic quesadilla into a fun, crowd-pleasing masterpiece that will have everyone coming back for seconds and thirds. Convenient handheld pockets of melted cheese and seasoned chicken, all beautifully fanned out and ready for dipping. Enjoy alongside Ole Cocktail Co Margarita Mocktail or Cabron Cantarito.
Ingredients Instructions

Ingredients

Serves 10
3 cups (750 ml) shredded roasted chicken (from 1 rotisserie chicken)
1 red bell pepper, diced
2 green onions, thinly sliced, plus more for garnish
1 jalapeño pepper, finely chopped
1 cup (250 ml) store-bought taco sauce or salsa of choice
16 to 18 (6-in/15 cm) flour tortillas
3 cups (750 ml) shredded Monterey Jack
3 cups (750 ml) shredded sharp cheddar
Guacamole Sauce, to serve, recipe follows
fresh cilantro leaves, for garnish
GUACAMOLE SAUCE
2 large avocados, pitted and peeled
½ cup (125 ml) fresh cilantro leaves
¼ cup (60 ml) Jose Cuervo Especial Silver Tequila
2 tbsp (30 ml) fresh lime juice, plus more to taste
¼ tsp (1 ml) ground cumin
1 tsp (5 ml) kosher salt, plus more to taste

Instructions

  1. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment. Place a 4-in (10 cm) ramekin in centre of prepared baking sheet and set aside.
  2. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment. Place a 4-in (10 cm) ramekin in centre of prepared baking sheet and set aside.
  3. In a large bowl, stir shredded chicken, diced bell peppers, green onions, chopped jalapeños and taco sauce until thoroughly combined. Set aside.
  4. Cut each tortilla in half. Add about 2 tbsp (30 ml) each Monterey Jack, cheddar and chicken mixture to each tortilla half, spreading almost to edges. Roll tortillas into cones, starting from cut edge and making sure not to push ingredients out of tortilla.
  5. With about 13 tortilla cones, create a ring around ramekin on prepared baking sheet, placing cones seam-side down and with points of cones facing centre, touching ramekin. Sprinkle some Monterey Jack and cheddar over this layer. Repeat with remaining cones to make 2 more layers, finishing with rest of Monterey Jack and cheddar. Remove ramekin from centre of ring.
  6. Bake until cheese is melted and edges of tortillas are crispy, 15 to 20 minutes. You can make Guacamole Sauce while blooming quesadilla bakes.
  7. For Guacamole Sauce, in pitcher of a blender, combine avocados, cilantro, tequila, lime juice, cumin and salt. Blend until smooth, scraping down sides of pitcher as needed. Season with more salt and lime juice, if desired. Transfer to a serving bowl.
  8. Carefully transfer blooming quesadilla to a serving platter. Add Guacamole Sauce to ramekin used to shape blooming quesadilla before baking. Place in centre of quesadilla ring before garnishing quesadillas with cilantro and sliced green onions. Best served while still warm.
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Drink Pairings

Italian Hoagie Dip

This recipe takes game day eats to the next level! All the classic flavours of a hearty cold-cut-and-cheese-filled hoagie are transformed into a chunky, crave-worthy dip. While it’s great served simply with corn chips on the side for scooping, we’ve opted to serve it in a baguette bread bowl, making portioning and serving a snap. If you can’t find fresh tomatoes, consider using drained and chopped canned tomatoes. They work well here as they are picked and packed at peak ripeness and flavour. Enjoy this dip with Asahi Super Dry 0.0%, Phillips Iota Hazy IPA, or Superflux Happyness West Coast IPA. 
Ingredients Instructions

Ingredients

Serves 10
2 medium tomatoes, finely diced (about 1 cup/250 ml total)
¼ lb (110 g) hot soppressata, chopped into bite-sized pieces
¼ lb (110 g) thick-sliced ham, chopped into bite-sized pieces
¼ lb (110 g) sliced deli turkey, chopped into bite-sized pieces
¼ lb (110 g) uncured Genoa salami, finely chopped
¼ lb (110 g) provolone, finely chopped
½ cup (125 ml) sliced jarred banana pepper rings, plus 1 tbsp (15 ml) brine
¼ cup (60 ml) finely chopped red onions
½ tsp (2.5 ml) dried basil
½ tsp (2.5 ml) dried oregano
¼ tsp (1 ml) red pepper chili flakes (optional)
½ cup (125 ml) mayonnaise
2 baguettes
2 cups (500 ml) packed thinly sliced romaine lettuce

Instructions

  1. In a large bowl, toss tomatoes, soppressata, ham, turkey, salami, provolone, banana pepper rings, onions, basil, oregano and chili flakes (if desired) until combined. Add mayonnaise and banana pepper brine and stir until well incorporated.
  2. Cut baguettes in half lengthwise and remove most of interior bread to create 4 long bread boats. Reserve removed bread for another use.
  3. Just before serving, fold lettuce into meat mixture. Divide dip evenly among bread boats. Transfer boats to a cutting board to allow diners to chop off their own slices, or chop each filled baguette boat into 3-in (7.5 cm) lengths and place on a serving platter.
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Drink Pairings

Rye Chocolate Pretzel Cookie Cake

This giant cookie is designed to delight a crowd. A decadent creation, this cookie cake is a sweet and satisfying treat that offers layers of texture thanks to creamy puddles of chocolate, crunchy cacao nibs and salty pretzels. Serve this pretzel cookie with Kilkenny Irish Cream Ale Draught.
Ingredients Instructions

Ingredients

Serves 8-10
1½ cups (375 ml) all-purpose flour
⅓ cup (80 ml) cocoa powder
½ tsp (2.5 ml) baking soda
¼ tsp (1 ml) kosher salt
½ cup (125 ml) unsalted butter, room temperature
½ cup (125 ml) granulated sugar
½ cup (125 ml) packed light brown sugar
1 large egg
1 tbsp (15 ml) Alberta Premium Canadian Rye Whisky
½ cup (125 ml) mini pretzels, divided
3½ oz (105 g) bittersweet chocolate, chopped
4 tbsp (60 ml) cacao nibs, divided

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a large bowl, whisk flour, cocoa powder, baking soda and salt until well combined. Set aside.
  3. In bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add egg and whisky and beat again on medium speed until well combined, about 1 minute. With mixer running on low, gradually add flour mixture, beating until just combined, about 1 minute. Lightly crush ¼ cup (60 ml) pretzels, then fold them in along with chopped chocolate and 3 tbsp (45 ml) cacao nibs.
  4. Transfer cookie dough to a large sheet of parchment. Cover top with another sheet of parchment and roll out dough to a 9-in (23 cm) round. Remove and discard top layer of parchment and trim edges if desired for a cleaner-looking final cookie cake. Transfer dough round on parchment to a large baking sheet. Sprinkle with remaining 1 tbsp (15 ml) cacao nibs and ¼ cup (60 ml) whole pretzels, pressing lightly into dough to adhere.
  5. Bake until just set around edges and a slight indent remains when you press your finger into cookie, about 15 minutes. Let cool on baking sheet for at least 20 minutes, then cut into wedges and serve.
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Drink Pairings

Monte Carlo

A lesser-known classic is the Monte Carlo, which uses liqueur as the sweetener instead of sugar. The 27 botanicals in Bénédictine B&B subtly enhance and elevate the core spirit Crown Royal Northern Harvest Rye Canadian Whisky.
Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) Crown Royal Northern Harvest Rye Canadian Whisky
½ oz (15 ml) Bénédictine B&B
2 dashes aromatic bitters
1 lemon peel, for garnish

Instructions

  1. Place an old-fashioned glass in the freezer for 5 minutes. In a mixing glass with cubed ice, combine rye, Bénédictine B&B and aromatic bitters. Stir to chill and dilute; then strain over cubed ice into chilled glass. Express lemon oils over the surface and garnish with peel.
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Featuring

Hard Cider Gravy

Gravy is a starring staple at Thanksgiving and, for many, crowns everything from slices of turkey to mashed potatoes to vegetables. This recipe can be made ahead and refrigerated until ready to use. For best results, use Strongbow Original Dry Cider in this gravy.
Ingredients Instructions

Ingredients

Serves 6
½ cup + 2 tbsp (155 ml) unsalted butter, divided
¾ cup (180 ml) all-purpose flour
1 medium onion, sliced
2 cloves garlic, smashed
1 large Gala apple, cored and chopped
2 cups (500 ml) Strongbow Original Dry Cider
7 cups (1.75 L) homemade turkey stock or low-sodium chicken stock
kosher salt and freshly ground black pepper, to taste

Instructions

  1. In a small frying pan over medium-high heat, melt ½ cup (125 ml) butter. Sprinkle flour over melted butter and cook, whisking constantly, until mixture is golden and smells nutty, 2 to 4 minutes. This is called a roux. Transfer roux to a heatproof bowl and set aside. Roux will darken as it sits.
  2. In a medium saucepan over medium heat, heat remaining 2 tbsp (30 ml) butter. Add onions, garlic and apples, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 18 to 20 minutes. Stir in cider, bring to a simmer and let cook until liquid volume has reduced by about half, about 4 minutes. Stir in stock, reduce heat and simmer for 30 minutes. Strain infused stock through a fine-mesh strainer into a large bowl, pressing on solids to extract as much liquid as possible before discarding solids.
  3. Return strained stock to saucepan and bring to a boil over medium-high heat. Add roux in 4 additions, whisking constantly after each addition and making sure roux is incorporated before adding next amount. Whisk gravy constantly until thick and smooth, about 5 minutes. Gravy should be consistency of heavy cream. Season to taste with salt and pepper.
  4. Transfer to a gravy boat or bowl and serve while warm. Can be made ahead and stored in an airtight container in refrigerator for up to 3 days. Warm gently over low heat before serving, whisking in a bit more cider or stock to thin if needed.
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Drink Pairings

White Wine Mashed Potatoes with Brown Butter Maple Bacon Sauce

Buttery, creamy mashed potatoes are one of life’s best comfort foods. Cooking the potatoes in white wine adds an extra layer of complexity to the final dish. While heavenly on their own, mashed potatoes go from simple to spectacular when drizzled with a warm brown butter maple bacon sauce just before serving. Feel free to make the potatoes ahead of time, warming gently over low heat before plating. The sauce should be made just before serving. This dish pairs wonderfully with Tom Gore Chardonnay.
Ingredients Instructions

Ingredients

Serves 4
2.2 lbs (1 kg) Yukon Gold or yellow-fleshed potatoes, peeled and chopped
2 cups + 2 tbsp (530 ml) Tom Gore Chardonnay, divided
1 cup (250 ml) whipping cream
¾ cup (180 ml) unsalted butter, divided
kosher salt and freshly ground black pepper, to taste
2 strips thick-cut bacon, diced
2 tbsp (30 ml) pure maple syrup
½ cup (125 ml) pecans, roughly chopped
chopped fresh parsley leaves or chopped fresh chives, for garnish (optional)

Instructions

  1. Place potatoes and 2 cups (500 ml) wine in a large saucepan. Add as much cold water as needed to cover potatoes completely. Place saucepan over medium-high heat and bring to a boil. Boil until potatoes are very tender when pierced with a knife, 18 to 25 minutes. Drain potatoes, discarding cooking liquid, and let cool for a few minutes. Pass potatoes through a ricer or mash using a potato masher or fork.
  2. Meanwhile, in a small saucepan over medium heat, bring cream and ½ cup (125 ml) butter to a simmer. Stir until butter has melted, then beat into mashed potatoes and season with salt and pepper. Set aside, keeping warm.
  3. Place remaining ¼ cup (60 ml) butter in a small saucepan and melt over medium heat. Cook, stirring occasionally, until butter solids sink to bottom of saucepan and start to turn golden brown, 8 to 10 minutes. Transfer browned butter to a heatproof bowl and set aside.
  4. Return saucepan to heat and add bacon. Cook, stirring frequently, until crisp, 5 to 8 minutes. Return browned butter to saucepan along with maple syrup and remaining 2 tbsp (30 ml) wine. Bring mixture to a simmer and cook for 1 minute. Add pecans and continue to cook, stirring often, until slightly thickened and fragrant, another 2 to 3 minutes.
  5. To serve, place mashed potatoes in a serving dish and drizzle with brown butter maple bacon sauce. Scatter chopped parsley or chives overtop, if desired, and serve immediately.
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Drink Pairings

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