Autumn Sherry Cobbler

The sherry cobbler was one of the most coveted cocktails of the 1800s. Although the original recipe calls for only dry sherry, a little sugar and a slice of orange, it has seen countless variations over the years. This autumnal rendition includes seasonal cranberry and almond to complement the dry sherry in this 5.8 percent ABV cocktail. Dry and complex, it just may become your new favourite low-proof libation. Easy to make at home!
Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) González Byass Tio Pepe Palomino Fino Sherry
½ oz (15 ml) orgeat*
½ oz (15 ml) fresh lemon juice
1 oz (30 ml) cranberry juice
¾ oz (22 ml) fresh orange juice
1 orange twist, for garnish

Instructions

  1. In a cocktail shaker with cubed ice, combine sherry, orgeat, lemon juice, cranberry juice and orange juice. Shake vigorously, then pour entire contents into a double rocks glass (optionally, strain over crushed ice). Garnish with orange twist.
  2. *Almond syrup, available at specialty stores.
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Butter-Washed Blackberry Tea

A take on the classic Blueberry Tea cocktail. Disaronno Originale Amaretto, Grand Marnier Cordon Rouge and Marquis De Villard VSOP Brandy come together. The use of the fat-washing technique gives this cocktail a richer texture and a silky mouthfeel. A must try!
Ingredients Instructions

Ingredients

Serves 1
granulated sugar, to rim glass
1 English breakfast tea bag
2 blackberries
2 oz (60 ml) Butter-Wash Blend*
1 orange slice, to garnish

Instructions

  1. Heat a snifter glass with hot water and rim with sugar. Steep a cup of English breakfast tea with 2 blackberries. Add Butter-Wash Blend to snifter glass and top with steeped hot tea. Garnish with orange slice.
  2. *To make Butter-Wash Blend, melt ⅔ cup (160 ml) unsalted butter in a saucepan over low heat. Add peels from 2 large oranges and sauté lightly to extract oils. Slowly add 1 cup (250 ml) each Disaronno Originale Amaretto, Grand Marnier Cordon Rouge and Marquis De Villard VSOP Brandy and mix thoroughly. Remove from heat and transfer to a heat-safe container. Allow to stew at least 2 hours. Once cooled to room temperature, place in freezer to allow solids to harden, then strain through a coffee filter until desired clarity is reached. Will keep in refrigerator for up to 2 weeks. Makes enough for about 12 cocktails.
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Maple Mustard-Glazed Chicken Wings

Chicken wings, as we know them today, are believed to have originated in Buffalo, New York, hence the name “Buffalo wings.” Today, many different varieties exist. Here is a Canadian take on a classic with a sweet and savoury flavour combination to bust out the next time friends are over!
Ingredients Instructions

Ingredients

Serves 5 to 8
1 tbsp (15 ml) butter
3 cloves garlic, minced
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) maple syrup
1 tbsp (15 ml) red wine vinegar
15 to 20 chicken wings
1 tbsp (15 ml) all-purpose flour
1 tbsp (15 ml) cornstarch
salt and pepper, to taste

Instructions

  1. Preheat oven to 425 F (220 C).
  2. In a small saucepan on medium heat, melt butter. Add garlic, Dijon mustard, maple syrup and vinegar. Bring to a boil and cook for 2 to 5 minutes or until slightly thickened. Remove from heat and allow to cool.
  3. In a large zip-lock bag, add chicken wings. Add flour and cornstarch, then season with salt and pepper. Close bag and shake to coat.
  4. Line a baking sheet with parchment paper and place chicken wings evenly. Spray with a light layer of cooking oil and bake for 20 minutes or until golden brown and lightly crispy.
  5. Remove from oven and place in a large mixing bowl. Pour glaze over wings and toss to coat. Return wings to baking sheet and cook for an additional 8 minutes. Serve warm and enjoy.
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Drink Pairings

Wine-Glazed Carrots

This lovely and earthy side dish is a great accompaniment to the wine roast chicken. Dry toasting and grinding your own cumin seeds brings out the cumin’s flavour profile and intensity even more. In fact, toasting and grinding whole spices at home instead of purchasing pre-ground spices may extend their shelf life as they retain a better flavour when stored whole. Use your favourite BC wine to glaze these delectable carrots.
Ingredients Instructions

Ingredients

Serves 6
1 tsp (5 ml) cumin seeds
¾ cup (180 ml) white wine, divided
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) maple syrup or liquid clover honey
¼ tsp (1 ml) red pepper chili flakes (optional)
kosher salt and freshly ground black pepper, to taste
1 lb (450 g) slender rainbow carrots, scrubbed and tops trimmed to about 1-in (2.5 cm)
2 tbsp (30 ml) chopped flat-leaf parsley

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a large ovenproof frying pan, toast cumin seeds over medium heat until fragrant, 1 to 2 minutes. Remove frying pan from heat and transfer toasted seeds to a mortar and pestle. Grind or pound until coarse. Alternatively, crush seeds on a cutting board using a heavy saucepan.
  3. In same large frying pan removed from heat, whisk together ½ cup (125 mL) wine, oil, maple syrup, red pepper chili flakes, ground cumin and a good pinch each salt and pepper. Place over medium-high heat and bring to a boil. Once at a boil, remove frying pan from heat, add carrots and toss well to coat with wine mixture. Cover frying pan with a lid or seal with foil before transferring to oven to roast until carrots are just starting to become tender, about 15 to 20 minutes. Remove lid or foil, gently toss carrots and continue to roast in oven until carrots are tender, another 10 to 15 minutes.
  4. Using an oven mitt or tea towel, remove frying pan from oven. Transfer carrots to a serving platter and keep warm. Still using oven mitt or tea towel to hold pan’s handle, add remaining ¼ cup (60 ml) wine to pan and bring to a boil over high heat, stirring to scrape any browned bits from bottom of pan. Boil, stirring often, until liquid has reduced by at least half and is slightly syrupy, about 3 minutes.
  5. To serve, drizzle reduced cooking liquid over carrots. Sprinkle with parsley and serve warm or at room temperature.
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Drink Pairings

Averna Collins

Averna Amaro Siciliano is an Italian bitter liqueur (29% ABV) with hints of orange and licorice and notes of myrtle, juniper, rosemary and sage, among other botanicals. Combining these rich and bittersweet flavours with soda, lemon and simple syrup results in a delightfully fresh yet savoury Collins, topping out at 7 percent ABV.
Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) Averna Amaro Siciliano
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
2 oz (60 ml) soda water
1 lemon wheel, for garnish
1 sprig of thyme, rosemary or sage, for garnish

Instructions

  1. In a cocktail shaker with cubed ice, combine Averna, lemon juice and Simple Syrup. Shake, then strain into a Collins glass. Top with soda water and fill with cubed ice. Garnish with lemon wheel and thyme, rosemary or sage.
  2. *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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Roast Chicken with Wine, Walnut & Goat’s Cheese Stuffing

Celebrate the BC wine harvest with this vineyard-inspired dinner. Prepare a classic roast chicken filled with traditional bread stuffing flavoured with herbs, goat cheese and toasted walnuts. Heighten the sauce by using a full-bodied BC white wine to seamlessly compliment the stuffing. Try pairing with Wine Glazed Carrots recipe.
Ingredients Instructions

Ingredients

Serves 6
4 slices white bread, cut into ½-in (1.25 cm) cubes
¾ cup (180 ml) walnut halves
8 oz (225 g) goat’s cheese, crumbled
2 tbsp (30 ml) liquid clover honey
2 tsp (10 ml) fresh rosemary, chopped
2 tsp (10 ml) fresh thyme, chopped
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
2½ cups (625 ml) white wine, divided
kosher salt and freshly ground black pepper, to taste
1 × 3 lbs (1.4 kg) whole chicken
1 tbsp (15 ml) unsalted butter, melted1 tbsp (15 ml) unsalted butter, melted
1 tbsp (15 ml) cold unsalted butter, cut into small pieces
3 tbsp (45 ml) all-purpose flour
1 cup (250 ml) no-salt-added chicken stock

Instructions

  1. Preheat oven to 375 F (190 C). Line a roasting pan with foil and set a rack in pan.
  2. To make stuffing, place bread and walnuts on a baking sheet in one layer and toast in oven, stirring occasionally, until bread is lightly browned and walnuts are fragrant, about 10 to 15 minutes. Remove from oven and set aside.
  3. In a medium bowl, stir together goat’s cheese, honey, rosemary, thyme, garlic, olive oil, ½ cup (125 ml) white wine, toasted bread and walnuts. Taste and season mixture with a good sprinkle of salt and pepper. Set stuffing aside.
  4. Remove chicken giblets, if any, and save for another use. Rinse chicken inside and out. Pat outside dry with paper towel. Using your fingers or a brush, rub skin of chicken with melted butter. Tuck pieces of cold butter under skin. Sprinkle chicken generously with salt and pepper inside and out. Loosely spoon stuffing into cavity of chicken before securing loose skin together with toothpicks or twine. Alternatively, cover cavity with a piece of foil or a slice of bread. Tie the legs together with kitchen string and tuck the wing tips under the body.
  5. Place chicken, breast-side up, on rack in prepared roasting pan. Roast, basting several times with pan juices, for 1 hour and 30 minutes to 1 hour and 45 minutes. Chicken is done when internal temperature in thickest part of thigh reads 165 F (74 C). Stuffing should be at the same temperature reading. Once cooked thoroughly, remove from oven and let rest for about 15 minutes on rack.
  6. To make a gravy, skim off fat from pan drippings and reserve fat. Add 3 tbsp (45 ml) reserved fat to a large skillet or frying pan and warm over medium heat, reserving remaining drippings. Whisk flour into fat, making a roux. Cook, whisking constantly, for 2 minutes. Whisk in reserved drippings, remaining 2 cups (500 ml) of wine and chicken stock. Continue cooking gravy, stirring constantly, until thickened. Season to taste with salt and pepper.
  7. To serve, scoop stuffing out of chicken and then carve chicken. Divide chicken and stuffing between serving plates and serve with gravy and Wine-Glazed Carrots.
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Drink Pairings

Sour Cherry & Plum Old Fashioned

Old Fashioned with a twist! Angel’s Envy Kentucky Straight Bourbon Whiskey plus Sour Cherry Plum Cordial takes this Old Fashioned cocktail to a new level.
Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) Angel’s Envy Kentucky Straight Bourbon Whiskey
½ oz (15 ml) Sour Cherry & Plum Cordial*
3 to 5 dashes plum bitters
1 lemon twist, dried plum or fresh plum slice, for garnish (optional)

Instructions

  1. Add all ingredients to a mixing glass with ice. Stir and strain into a rocks glass over fresh ice.
  2. Garnish with lemon twist, dried plum or fresh plum slice.
  3. *To make Sour Cherry & Plum Cordial, add 2 cups (500 ml) each chopped fresh plums, pitted dark cherries and brown sugar to a saucepan along with juice of 1 lemon and ½ tbsp (7.5 ml) malic acid (optional). Bring to a boil over medium heat until reduced to syrup consistency, about 10 to 15 minutes. Reduce heat to low and continue stirring to desired consistency. Remove from heat, strain off fruit and allow to cool before using. Will keep in refrigerator for up to 2 weeks. Makes about 3 cups (750 ml).
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