Mistletoe Moments
This aromatic, mint-infused spiced cocktail blends seasonal notes of cranberry, spices, and citrus. Its minty freshness sets the scene to rediscover special moments beneath the mistletoe. Embrace the seasonal flavours in this delightful cocktail, designed to add a touch of magic to your holiday moments. Featuring Empress 1908 Gin.Ingredients
Serves 1
1½ oz (45 ml) Victoria Distillers Empress 1908 Cocktail Gin
1 tbsp (15 ml) cranberry sauce
½ oz (15 ml) Simple Syrup*
¾ oz (22 ml) fresh lemon juice
2 dashes aromatic bitters
3 sprigs mint (save 1 for garnish)
fresh cranberries and a lemon twist, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, cranberry sauce, Simple Syrup, lemon juice, bitters and 2 mint sprigs. Shake vigorously and fine strain over cubed ice in an old-fashioned glass. Garnish with fresh cranberries, a lemon twist and a sprig of fresh mint.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Pomegranate Saffron Couscous
This crowd-pleaser offers both flavour and texture, with pearls of couscous bursting with warm, earthy abundance from saffron, balanced with the tangy sweetness of pomegranates and caramelized onions. Pine nuts bring an added crunch, and the whole experience is a feast in your mouth! Try pairing this recipe with Santa Margarita Rose.Ingredients
Serves 6-8 as a side dish
3 cups (750 ml) chicken or vegetable stock
1 tbsp (15 ml) olive oil
1 tsp (5 ml) saffron threads
2½ cups (625 ml) pearl couscous
¼ cup (60 ml) vegetable oil
4 cups (1 L) thinly sliced shallots, divided
¼ tsp (1 ml) salt, plus more to taste
1 tsp (5 ml) crushed garlic
½ cup (125 ml) pomegranate arils
1 cup (250 ml) chopped fresh mint leaves
½ cup (125 ml) lightly toasted pine nuts
pepper, to taste
1 tbsp (15 ml) white vinegar
chopped fresh parsley and mandarin orange segments, for garnish
Instructions
- In a medium saucepan over medium-high heat, bring stock, olive oil and saffron to a boil. Add couscous, stir and reduce heat to low. Cover and simmer for 12 to 15 minutes. Remove from heat and fluff with fork. Set aside.
- In a large wok, heat vegetable oil over medium-high. Add 3 cups (750 ml) shallots and fry for 2 to 3 minutes. Add salt and continue frying until well-caramelized and deep brown. Do not burn. Using a slotted spoon, transfer shallots to a plate, leaving excess oil in saucepan.
- In same wok over medium-high heat, fry remaining 1 cup (250 ml) shallots until translucent. Add garlic and cook until fragrant, 1 minute. Mix in prepared couscous, pomegranate arils, mint and pine nuts. Season with salt and pepper to taste.
- Stir in vinegar and fried shallots. Remove from heat, cover and set aside. Garnish with chopped parsley and mandarin segments, and serve.
Drink Pairings
Winter Spiced Gin & Tonic
Not all gin and tonics are the same! A quality gin and it’s botanicals should be complimented not only by the premium tonic you choose, but also by the expression of the garnish in your glass. Tanqueray 10 gin uses both orange and grapefruit as botanicals, so along with slices of these citrus fruits, the garnishing of winter spices can make this gin and tonic one of your new holiday favourites. Featuring Tanqueray No. Ten Batch Distilled Gin.Ingredients
Serves
1½ oz (45 ml) Tanqueray No. Ten Gin
4 oz (120 ml) premium tonic water
1 pod star anise, a few whole cloves and allspice, for garnish
1 sprig rosemary, for garnish
slice of both grapefruit and orange, for garnish
Instructions
- In a goblet, combine gin and tonic. Add ice and garnish with spices and citrus slices.
Featuring
Mountain Mulled Wine
Mulled Wine is often served at Christmas markets throughout Europe with each culture, country, and homes adding their own twist, so there is no specific classic recipe for this delicious winter cocktail. The one common thread is that red wine, served warm, is complimented with various spices and spirits. The following recipe involves red wine and brandy, warmed with citrus peel and aromatic spices, always a welcome treat when it’s cold outside. Featuring Sumac Ridge Private Reserve Cabernet Merlot and St-Rémy V.S.O.P.Ingredients
Serves 7 x 5oz (150 ml)
peel of 2 oranges, pith removed
3 coin-sized pieces ginger, peeled
3 cinnamon sticks
10 to 12 whole cloves
10 to 12 whole allspice, cracked
3 whole pods cardamom, lightly crushed
1 vanilla bean, scored open
¾ cup (180 ml) water
½ cup (125 ml) granulated sugar
1 bottle (750 ml) Sumac Ridge Private Reserve Cabernet Merlot
5 oz (150 ml) St-Rémy VSOP
orange slices, for garnish
Instructions
- In centre of a 12-in (30 cm) square of cheesecloth, place orange peels, ginger and spices, then tie into a satchel with a 10-in (25 cm) piece of kitchen string.
- In a Dutch oven or heavy saucepan with lid, combine water and sugar and simmer over medium heat to dissolve. Add red wine, brandy and spice satchel and simmer, covered, for 20 to 30 minutes. Turn off heat and steep, covered, for an additional 30 minutes. Remove spice satchel, ladle into heatproof cups and garnish each with an orange slice.
Featuring
Holiday Punch
Combine the flavours of BC Whisky with rosemary honey, cranberry, and lemon along with the floral character of earl grey tea to create a memorable flavour experience. This Holiday Punch can be easily made a day or two before your next holiday gathering, allowing everything to harmoniously join in chorus. Featuring Shelter Point Distillery Single Malt Whiskey.Ingredients
Serves 17
1 bottle (750 ml) Shelter Point Whisky
4 cups (1 L) Earl Grey tea*
1½ cups (375 ml) Rosemary Honey Syrup**
1½ cups (375 ml) organic 100% pure cranberry juice (not from concentrate)***
¼ cup (60 ml) fresh lemon juice
¾ oz (22 ml) aromatic bitters
fresh cranberries, lemon wheels and rosemary sprigs, for garnish
Instructions
- In a 16-cup (4 L) container, stir all ingredients except garnishes. Refrigerate to chill for 3 hours. When ready to serve, transfer to dispenser or bowl. Add cubed ice. For each serving add 5 oz (150 ml) to punch glass over cubed ice. Garnish with cranberries, lemon and rosemary.
- * To make Earl Grey tea, steep 6 Earl Grey tea bags in 4½ cups (1 L + 125 ml) boiling water for 5 minutes. Remove tea bags and set aside to cool.
- ** To make Rosemary Honey Syrup, in a small saucepan, combine ¾ cup (180 ml) boiling water with 3 sprigs rosemary. Simmer for 5 minutes. Strain out rosemary, reserve liquid and rinse saucepan. In same saucepan, stir ½ cup (125 ml) rosemary water and 1 cup (250 ml) honey. Allow to cool before using.
- *** This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
Featuring
Warm Brussels & Kale Slaw
Quick, healthy and tasty, this Brussel and Kale Slaw recipe will soon become the trusted go-to when you are short on time but need to impress the discerning palates you’ve invited for dinner! Have any leftovers? Add them into a wrap for extra crunch and nutritional value. Try pairing this recipe with a vibrant Sauvignon Blanc, such as the Matua Hawkes Bay Sauvignon Blanc.Ingredients
Serves 6-8 as a side dish
2 tbsp (30 ml) vegetable oil
1 cup (250 ml) thinly sliced shallots
2 cups (500 ml) thinly sliced Brussels sprouts
2 cups (500 ml) kale leaves roughly chopped into 2-in (5 cm) pieces
1 cup (250 ml) thinly sliced radicchio
2 tbsp (30 ml) olive oil
salt and pepper, to taste
2 tbsp (30 ml) white vinegar
shaved Parmesan, cranberries (optional) and toasted pine nuts (optional), for garnish
Instructions
- In a large skillet or wok over medium, heat vegetable oil. Add shallots and sauté for 3 to 5 minutes, until edges of shallots start turning brown.
- Add Brussels sprouts, kale and radicchio. Toss for about 1 minute. Add olive oil and season with salt and pepper.
- Add vinegar and quickly toss vegetables together. Remove from heat and transfer to a serving bowl. Garnish with shaved Parmesan along with cranberries and toasted pine nuts, if desired.
Drink Pairings
Baked Spaghetti & Meatballs
Who doesn’t love spaghetti and meatballs? Make it so much more irresistible by smothering it with cheese and baking it. We’ve included the most delicious and simple sauce and baking the meatballs instead of frying cuts down on time and mess. Try pairing this recipe with Puglia Primitivo Luccarelli or Chianti Classico Ricasoli Brolio 2018Ingredients
Serves 4-6
2 × 23 oz (660 ml) jars strained tomatoes
¼ cup (60 ml) butter
1 medium yellow onion, halved
4 tsp (20 ml) salt, divided
freshly ground black pepper, to taste
1½ lbs (680 g) ground beef
1 cup (250 ml) bread crumbs
½ cup (125 ml) grated Parmesan, plus more to serve
1 egg
1 tsp (5 ml) garlic powder
3 cloves garlic, grated
3 tbsp (45 ml) chopped fresh parsley, plus more for garnish
1 lb (450 g) spaghetti
12 oz (340 g) mozzarella, grated, divided
1 handful fresh basil leaves, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- In a large saucepan over medium-high heat, bring strained tomatoes, butter, onions, 2 tsp (10 ml) salt and a pinch of pepper to a boil. Turn heat to low, cover and simmer for 30 minutes.
- In a large mixing bowl, combine remaining 2 tsp (10 ml) salt, ground beef, bread crumbs, Parmesan, egg, garlic powder, garlic and parsley. Mix well. If desired, cook a small amount of meatball mixture in a frying pan to taste seasoning, adjust if necessary.
- Using a medium-sized spoon, scoop and roll meat mixture into about 3 tbsp (45 ml) sized balls (makes about 25 meatballs). Place them on a parchment-lined baking sheet.
- Bake meatballs for 10 to 15 minutes, until lightly browned. Transfer them to tomato sauce and simmer for another 10 to 15 minutes, or until cooked all the way through and no longer pink inside.
- While meatballs are cooking, cook spaghetti according to package directions.
- Toss spaghetti with three-quarters of sauce (no meatballs) and half of the mozzarella. Place in a 10-in (25 cm) cast iron skillet or baking dish. Top with remaining sauce, all meatballs and remaining mozzarella.
- Bake for 15 to 20 minutes, or until cheese is melted and golden. Garnish with chopped parsley and basil.
Drink Pairings
Lobster Salad
Designed for the entire table to participate and mix together, this Lobster Salad is refreshing, elegant and deeply satisfying with a soy, sesame dressing bringing prosperity for all in the year ahead. Created by Chef He at Mott 32 in Vancouver, BC. Try pairing this recipe with Phanton Creek Estates Pinot Gris or Frind Winery Brut.Ingredients
Serves 4 to 6
2 lbs (900 g) whole live lobster
¼ lb (110 g) mixed vegetables (carrots, cucumbers and celtuce recommended)
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) white vinegar
3 tbsp (45 ml) granulated sugar
1 tbsp (15 ml) sesame oil
7 tbsp + 1 cup (355 ml) neutral‑flavoured oil, divided
1 tbsp (15 ml) chopped peanuts
2 tsp (10 ml) sesame seeds
8 to 10 small wonton wrappers, sliced into ½-in (1.25 cm) strips
Instructions
- Bring a large pot of water to a boil. Rinse lobster under cold running water and place in boiling water. Boil for 15 minutes, covered, then remove from water and set aside to cool. Once cool enough to handle, remove lobster meat from shell and cut into thin slices.
- Clean and dry vegetables and slice into thin strips.
- To make salad dressing, in a large bowl, mix soy sauce, vinegar, sugar, sesame oil and 7 tbsp (105 ml) neutral‑flavoured oil. Set aside.
- Heat a wok on high. Add 1 cup (250 ml) neutral-flavoured oil and heat until sizzling hot. Add peanuts, sesame seeds and wonton wrappers and deep-fry until brown and crispy, 6 to 10 minutes.
- Place lobster meat in centre of a large, wide bowl. Arrange piles of thinly sliced vegetables around. Sprinkle deep-fried peanuts, sesame seeds and wonton crisps on top of salad. After presenting dish, before serving, drizzle with dressing and toss ingredients together gently, to coat. Serve immediately.
Drink Pairings
Braised Chicken, Chestnuts and Hua Diao
Experience the fusion of locally sourced, free-range chicken elevated with the buttery sweetness of chestnuts and the rich depth of 8-year-old Hua Diao wine. This dish is crafted by Chef He at Mott 32 in Vancouver, BC. Try pairing this recipe with Quails Gate Chardonnay or Tinhorn Creek Pinot Gris 2022.Ingredients
Serves 4 to 6
1 whole chicken (about 3½ lbs/1.6 kg), cut into pieces
4 to 5 slices fresh ginger
2 green onions
1 tbsp (15 ml) neutral-flavoured oil
1½ cups (375 ml) aged Hua Diao cooking wine (preferably 8 or 15 years old)
3 to 4 pieces rock sugar
1½ tsp (7.5 g) salt
1 cup (250 ml) chestnuts
cilantro, for garnish
Instructions
- Rinse and dry chicken, ginger and green onions.
- Cut green onions into 1-in (2.5 cm) sections.
- Heat a clay pot on high until piping hot. Add oil and ginger slices and fry until fragrant, about 3 minutes.
- Add chicken, Hua Diao, green onions, rock sugar and salt. Fill clay pot with water until everything is covered and simmer on medium heat for 10 minutes.
- Stir chicken and flip bottom pieces to top to ensure heat is distributed evenly. Add chestnuts and stew for 8 more minutes, or until chicken reaches an internal temperature of 165 F (74 C). Garnish with cilantro. Serve immediately.
Drink Pairings
Braised Lamb Shanks served with Polenta
Impress your guests with this hearty and filling dish that’s also quite easy to make! The shanks are simply braised until tender and can be made a few days in advance and warmed in the sauce when ready to serve. Cheesy polenta is the perfect comforting accompaniment. This recipe uses stone ground polenta for more texture and flavour, but you can use any polenta you can find. Try pairing this recipe with Carinena Reserva Monasterio de Las or Shiraz Pirramimma McLaren Vale 2019Ingredients
Serves 6
2 tbsp (30 ml) vegetable oil
6 lamb shanks
2 tsp (10 ml) salt
freshly ground black pepper, to taste
1 large onion, sliced
2 medium carrots, cut into 2-in (5 cm) pieces
¼ cup (60 ml) tomato paste
1 cup (250 ml) red wine
3 cups (750 ml) beef stock
1 bay leaf
1 sprig fresh rosemary
3 sprigs fresh thyme
GREMOLATA
1 bunch fresh parsley, leaves only, roughly chopped
1 lemon, zest and juice
3 anchovy fillets, finely chopped
3 cloves garlic, minced
5 capers, minced
1 chili, finely chopped (optional)
1 tbsp (15 ml) red wine vinegar
3 tbsp (45 ml) extra-virgin olive oil
POLENTA
4 cups (1 L) water
1 cup (250 ml) milk
2 tsp (10 ml) salt
1½ cups (375 ml) stone-ground polenta
½ cup (125 ml) grated Parmesan
2 tbsp (30 ml) butter
Instructions
- To prepare Lamb, preheat oven to 300 F (150 C). In a large Dutch oven or frying pan over medium-high heat, heat oil until it shimmers.
- Season lamb with salt and pepper. In batches, sear lamb until golden brown on all sides. Remove lamb from pan and set aside.
- Turn heat to low and add onions and carrots. Sweat until onions are soft, about 5 minutes. Add tomato paste and continue cooking until tomato paste has slightly caramelized, 5 to 8 minutes. Deglaze with wine.
- Return lamb shanks to Dutch oven, if using (if you used a frying pan, follow method in next step instead). Add stock and enough water to cover lamb. Add bay leaf, rosemary and thyme and bring to a boil. Cover with lid and place in oven. Cook for 2 hours, or until lamb is tender.
- If you used a frying pan, put seared lamb shanks in an ovenproof casserole large enough to fit all shanks. Add stock to frying pan with tomato and vegetable mixture, bring to a boil over high heat, then pour over lamb. Add water to cover. Add bay leaf, rosemary and thyme, cover with foil and cook in oven for 2 hours, or until lamb is tender.
- While lamb is cooking, make Gremolata. In a small bowl, mix parsley, lemon zest and juice, anchovies, garlic, capers, chili (if desired), red wine vinegar and olive oil. Check seasoning and adjust. Cover and keep in refrigerator until ready to serve.
- Once lamb is cooked, remove it from cooking liquid and keep warm in oven covered with foil. Remove and discard carrots and herbs. Let liquid sit for 10 minutes, then remove excess fat that floats to top. Bring to a boil over medium-high heat and reduce, stirring occasionally, until it reaches a sauce consistency, about 10 minutes.
- To make Polenta, in a medium saucepan over medium-high heat, bring water, milk and salt to a boil. Slowly whisk in polenta. Bring back to a boil, then reduce heat to low, stirring constantly. Cook for 10 to 15 minutes, or until it is like a soft porridge. If it is too thick, add more water until it reaches desired consistency. Add Parmesan and butter and stir to combine. Check and adjust seasoning.
- To serve, divide polenta evenly between 6 bowls. Top each bowl with a lamb shank and sauce and garnish with gremolata.