Apple Cider Doughnut Cake
If fall had a flavour, it just might be this cake. Inspired by those warm cinnamon-sugar-coated apple cider doughnuts you find at farm markets while apple picking, this cake captures in a bite everything we love about a crisp autumn day. Pair this cake with Fitzpatrick Fitz Brut or Verve Cider.Ingredients
Serves 12
½ cup + ⅓ cup (205 ml) unsalted butter, room temperature, divided
½ cup (125 ml) vegetable oil
1 cup (250 ml) light brown sugar
¼ tsp (1 ml) fine sea salt
5 large eggs, room temperature
2 tsp (10 ml) vanilla extract
⅓ cup (80 ml) applesauce
¾ cup (180 ml) hard apple cider
½ tsp (2.5 ml) ground nutmeg
1 tbsp + 2 tsp (25 ml) ground cinnamon, divided
¼ tsp (1 ml) ground cloves
3½ cups (860 ml) all-purpose flour
2½ tsp (12.5 ml) baking powder
¼ tsp (1 ml) baking soda
2 large apples, peeled and diced
½ cup (125 ml) granulated sugar
Instructions
- Preheat oven to 350 F (175 C). Grease a 12-cup (3 L) Bundt cake pan with cooking spray or butter, then dust all over with flour to coat evenly. Tap out any excess flour. Set pan aside.
- In bowl of a stand mixer fitted with paddle attachment, cream ½ cup (125 ml) butter, oil, brown sugar and salt until well combined and lightened in colour, about 3 minutes. Beat in eggs 1 at a time. Add vanilla, applesauce, cider, nutmeg, 1 tbsp (15 ml) cinnamon and cloves. Mix until well combined.
- Remove bowl from stand mixer and sift flour, baking powder and baking soda right over batter. Top with diced apples and use a spatula to fold everything together until just combined.
- Scoop batter into prepared Bundt cake pan and smooth top to even. Transfer pan to oven and bake until a wooden skewer inserted into centre comes out clean, 50 to 60 minutes.
- Meanwhile, in a small bowl, whisk granulated sugar and remaining 2 tsp (10 ml) cinnamon. Set aside.
- Once cake has baked, let rest on a rack for 10 minutes. Carefully turn out of pan and cool to room temperature.
- In a small saucepan over medium heat, melt remaining ⅓ cup (80 ml) butter. Continue to cook, watching carefully and stirring constantly, until milk solids start to separate and turn golden, about 5 minutes. Transfer to a bowl and set aside.
- Once cake is cool, set on a rack over a baking sheet. Brush all over with brown butter and then spoon on cinnamon-sugar mixture, pressing gently into cake. Transfer to a serving platter. Slice and serve.
Drink Pairings
Radicchio Salad
Skip the store-bought salad kit and bring this showstopping salad to Thanksgiving instead. This eye-catching salad hits every flavour note—crunchy, salty, nutty, bright, sharp and bitter. Feel free to prep the salad in advance, but keep the elements separate and assemble just before serving. Enjoy this recipe with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek Sauvignon Blanc.Ingredients
Serves 6
¼ cup (60 ml) fresh orange juice
1 small shallot, finely diced
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) kosher salt, plus more to taste
freshly ground black pepper, to taste
⅓ cup (80 ml) extra-virgin olive oil
2 lbs (900 g) red grapefruit
1 small head radicchio, leaves roughly torn
½ cup (125 ml) fresh flat-leaf parsley leaves or microgreens
½ cup (125 ml) canned smoked almonds, chopped
2 oz (60 g) Manchego, shaved
Instructions
- In a medium bowl, whisk orange juice and shallots and set aside for 5 minutes. Whisk in maple syrup, Dijon, salt and a good pinch of pepper. Very gradually whisk in oil until dressing is emulsified. Refrigerate until ready to use. Dressing can be made up to 1 week in advance.
- Cut away peel and pith of grapefruit and slice flesh into ½-in (1.25 cm) thick rounds.
- When ready to plate, layer radicchio and grapefruit rounds on a serving platter. Sprinkle with parsley, almonds and Manchego. Drizzle with dressing and serve.
Drink Pairings
Miso Sake Braised Cabbage
Umami-rich and deeply caramelized, this tender braised cabbage starts with a hard sear, building smoky flavour and golden edges before simmering in a mixture of brown butter, miso and sake. This dish is equally at home over a bowl of steamed rice or next to a piece of grilled fish. Pair this recipe with Nik Weis St. Urbans-Hof Old Vines Mosel Riesling or Hakutsuru Sho-Une Junmai Daiginjo Sake.Ingredients
Serves 3 to 4
⅓ cup (80 ml) sake
¼ cup (60 ml) miso
¼ cup (60 ml) mirin
3 tbsp (45 ml) unseasoned rice vinegar
1 tbsp (15 ml) minced fresh ginger
⅛ tsp (a pinch) cayenne pepper (optional)
1 small shallot, finely diced
1 small red or green cabbage (5- to 6-in/12.5 to 15 cm across)
⅓ cup (80 ml) butter, room temperature
3 tbsp (45 ml) olive oil
¼ cup + 2 tbsp (90 ml) whipping cream
¼ cup (60 ml) sliced green onions, for garnish
1 tbsp (15 ml) toasted sesame seeds, for garnish
steamed rice or mashed potatoes, to serve
Instructions
- Preheat oven to 400 F (200 C).
- In a small mixing bowl, combine sake, miso, mirin, rice vinegar, ginger, cayenne pepper (if using) and shallots. Stir well and set aside.
- Remove first few layers of cabbage leaves and discard. Cut cabbage into 6 wedges from top to core, making sure to leave a bit of core intact so wedges hold together during cooking.
- In a large skillet over medium heat, cook butter, stirring, until it begins to get foamy. When brown specks begin to appear in bottom of pan and butter begins to smell nutty, add to sake-miso mixture and stir to incorporate.
- In same pan over medium-high heat, warm oil. Arrange cabbage wedges cut-side down in pan and sear until well browned on both sides, 3 to 4 minutes per side. Press down gently on cabbage to make sure each piece is getting full contact with pan. When both sides are well browned, pour miso-butter mixture overtop, coating each piece of cabbage well, then pour in cream and transfer to oven.
- Cook, uncovered, for 10 minutes, then flip cabbage wedges and spoon a bit of cooking liquid from pan overtop. Cook for another 20 to 25 minutes, basting with a bit more cooking liquid every 10 minutes. If sauce is looking over-reduced, add a splash of water. When finished, cabbage wedges should be lightly charred around edges and fork-tender in centre.
Drink Pairings
Chicken Marsala Meatballs
Juicy, savoury chicken and pork meatballs are simmered in a rich Marsala sauce with caramelized mushrooms, tender herbs and just a touch of cream. Serve over creamy polenta for a low-effort weekday indulgence. Enjoy these Marsala Meatballs with Vigneti Zabù Il Passo Nerello Mascalese or Wolf Blass Yellow Label Chardonnay.Ingredients
Serves 4; Makes 16 meatballs
1 lb (450 g) ground chicken
½ lb (225 g) ground pork
¾ cup (180 ml) panko bread crumbs
2 tsp (10 ml) minced garlic
1½ tsp (7.5 ml) salt, plus more to taste
¾ tsp (4 ml) freshly ground black pepper, plus more to taste
¾ tsp (4 ml) finely chopped fresh sage
½ tsp (2.5 ml) chopped fresh rosemary
2 eggs, lightly beaten
2 tbsp (30 ml) olive oil, for frying
2 tbsp (30 ml) butter
1 shallot, minced
2 cups (500 ml) sliced mushrooms (cremini, oyster or other fresh, seasonal variety)
1 tsp (5 ml) chopped fresh tarragon
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) Marsala
1 cup (250 ml) chicken stock
½ cup (125 ml) whipping cream
fresh flat-leaf parsley, chopped, for garnish
polenta, steamed rice or pasta, to serve
Instructions
- Preheat oven to 400 F (200 C).
- In a medium mixing bowl, combine chicken, pork, panko, garlic, salt, pepper, sage, rosemary and eggs. Mix well until ingredients are evenly incorporated. Portion into 16 even-sized meatballs, about ¼ cup (60 ml) each.
- In a large ovenproof pan over medium-high heat, warm oil. Working in batches to avoid overcrowding pan, add meatballs and brown on all sides, about 5 minutes. Set aside on a plate and cool pan slightly.
- In same pan over medium heat, combine butter and shallots and sauté until softened, about 1 minute. Add mushrooms and tarragon and sauté until mushrooms release their juices. Stir in flour and cook for about 30 seconds, then stir in Marsala and cook for 30 seconds more. Pour in stock and cream and bring back to a simmer, stirring often, then return meatballs to pan and transfer to oven.
- Bake, uncovered, for 10 minutes, then flip meatballs and continue cooking for about 10 minutes more, until meatballs reach an internal temperature of 165 F (74 C).
- Transfer to a serving dish or serve straight from pan. Garnish with chopped parsley and serve over polenta, steamed rice or your favourite pasta.
Drink Pairings
Wild Mushroom & Corn Risotto
Creamy, dreamy and wildly low effort, this fall harvest risotto takes all the stirring out of the equation. Carnaroli rice pressure cooks to tender perfection in minutes, making for a low-pressure weekday meal you’ll keep coming back to. Pair this Risotto dish with Giovanni Rosso Langhe Nebbiolo or Salentein Portillo Pinot Noir.Ingredients
Serves 4 as a main or 6 as a starter
2 tbsp (30 ml) extra-virgin olive oil
2 cloves garlic, minced
2 shallots, minced
2 cups (500 ml) sliced seasonal mushrooms (such as chanterelle, lobster or oyster)
½ cup (125 ml) fresh corn kernels
½ tsp (2.5 ml) each salt and freshly ground black pepper, plus more to taste
1½ cups (375 ml) carnaroli or arborio rice
1 tsp (5 ml) chopped fresh rosemary
1 tsp (5 ml) chopped fresh thyme leaves
¾ cup (180 ml) dry white wine
2¼ cups (560 ml) mushroom, chicken or vegetable stock (for pressure cooker method) or about 5 cups (1.25 L) (for stovetop method)
1 cup (250 ml) Swiss chard leaves torn into bite-sized pieces, stems removed, plus a few small leaves for garnish
¼ cup (60 ml) whipping cream
2 tbsp (30 ml) butter
1 cup (250 ml) grated Asiago, plus more for garnish
crushed toasted hazelnuts, for garnish (optional)
Instructions
- To prepare risotto with an electric pressure cooker, set cooker to sauté. Add oil, garlic and shallots and sauté until softened and fragrant, 2 to 3 minutes. Add mushrooms, corn, salt and pepper and sauté until mushrooms are softened, another 2 to 3 minutes. Add rice and herbs and cook 1 minute more, stirring to make sure rice is well coated. Deglaze with wine and stir well, making sure nothing is stuck to bottom of pot, then add stock and Swiss chard.
- Close lid, change setting to pressure cook on high and set timer for 6 minutes.
- When timer goes off, carefully release pressure using quick release method outlined in your pressure cooker’s instructions. Stir in cream, butter and cheese and adjust seasoning to taste.
- Alternatively, to prepare risotto on your stovetop, place a wide saucepan over medium heat and add oil. Follow instructions in step 1 above, then continue to cook, uncovered, stirring very often and adding more stock as needed to keep rice covered. When rice is cooked al dente or to your preference, stir in cream, butter and cheese and adjust seasoning to taste.
- To serve, transfer to serving bowls and garnish with more grated cheese, a few small Swiss chard leaves and hazelnuts, if using.
Drink Pairings
Cider Braised Chicken & Lentils
Rustic, hearty and weeknight-friendly, this hearth-warming dish brings cozy autumnal depth to the table. It’s the kind of meal that wraps around you like a knit blanket—earthy, nurturing and built for slow evenings. Lonetree Dry Cider and Juno Chenin Blanc make great pairing options for this dish.Ingredients
Serves 3 to 4
2 lbs (900 g) bone-in, skin-on chicken thighs
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) butter
1 slice bacon (⅓-in/0.8 cm thick), cut into ⅓-in (0.8 cm) lardons
2 tsp (10 ml) smoked paprika
2 tsp (10 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
2 cloves garlic, minced
1 shallot, thinly sliced
1 cup (250 ml) chicken stock, plus more as needed
1 × 12 oz (355 ml) can dry cider
1 cup (250 ml) dried green lentils, rinsed and drained
1 small apple, cut into ¼-in (0.6 cm) dice
½ cup (125 ml) fresh cranberries
baguette, to serve
Instructions
- Preheat oven to 375 F (190 C).
- Pat chicken thighs dry with paper towel, then season liberally with salt and pepper on both sides.
- Preheat a large skillet over medium-high and warm butter until it begins to foam. Add chicken skin-side down and brown lightly, about 3 minutes per side, then remove from skillet and set aside. Reduce heat to medium and add bacon, paprika, sage, rosemary, garlic and shallots. Sauté, stirring often, until bacon starts to render its fat and shallots are softened, 2 to 3 minutes. Stir in stock, cider and lentils. Bring to a simmer, then return chicken to pan along with apples and cranberries.
- Transfer to oven and bake, uncovered, for 30 to 35 minutes, or until lentils are tender and chicken thighs are at least 165 F (74 C) when probed with a thermometer at thickest point. If more time is needed and pan looks a little dry, add a splash more stock and cook a few minutes longer.
- Serve straight from skillet with a nice, crusty baguette to soak up juices.
Drink Pairings
Shoreline Negroni
This savoury Negroni pulls inspiration from our beautiful BC coastline forest with a gin using winged kelp as a botanical.Ingredients
Serves 1
1 oz (30 ml) Sheringham Seaside Gin
1 oz (30 ml) Martini Rosso Vermouth
1 oz (30 ml) Campari
1 sprig fresh rosemary, for garnish
Instructions
- In a mixing glass, combine gin, vermouth and Campari, add ice and stir for 5 to 7 seconds. Strain into an old‑fashioned glass over a large ice cube or fresh ice, and garnish with rosemary sprig. For elevated smoky aromatics, carefully light rosemary with a match and let it smoulder a little.
Featuring
Ricotta Gnudi with Mushrooms
Also sometimes called malfatti (which translates to “misshapen”), gnudi are soft, pillowy dumplings made primarily from ricotta cheese. They are similar in texture and flavour to the filling of ravioli, just without the pasta. For the best gnudi, use a ricotta that does not have a lot of moisture in it. Draining the ricotta in cheesecloth overnight will help the cooked gnudi be light in texture as opposed to dense or gummy. You’ll need to start this recipe the day before you want to serve it. Serve this dish with Grey Monk Pinot Noir or Robin Ridge Gamay. Ingredients
Serves 4
2½ cups (625 ml) ricotta cheese
¾ cup (180 ml) finely grated Parmesan, plus more for garnish
2 lemons, zest only
¼ tsp (1 ml) freshly grated nutmeg
½ tsp (2.5 ml) fine sea salt, plus more for seasoning
2 tbsp (30 ml) all-purpose flour
3 cups (750 ml) semolina flour
2 tbsp (30 ml) grapeseed oil
16 to 18 fresh sage leaves, divided
3 cups (750 ml) mixed mushrooms, chopped or torn into similar-sized pieces
½ cup (125 ml) dry white wine
5 tbsp (75 ml) unsalted butter
¼ cup (60 ml) skinned hazelnuts, coarsely chopped
freshly ground black pepper, to taste
Instructions
- Line a baking sheet with parchment.
- In a large bowl, stir ricotta, Parmesan, lemon zest, nutmeg, salt and all-purpose flour until just combined.
- Sprinkle semolina over bottom of a 9 × 13-in (23 × 32.5 cm) baking dish. Using a 1½ tbsp (22.5 ml) spring-release icecream scoop, portion out ricotta mixture over semolina in baking dish. Gently roll balls in semolina and place on lined baking sheet. Continue portioning and rolling remaining ricotta mixture. Sprinkle any remaining semolina over balls on baking sheet, then place sheet in refrigerator, uncovered, for at least 6 hours or overnight.
- When ready to finish dish, place a large stockpot of water over high heat and bring to a boil.
- While water is coming to a boil, in a large skillet or sauté pan over medium-high heat, warm grapeseed oil. Working with 12 sage leaves, add 4 at a time to hot oil. Take care, as they will sputter and sizzle quickly and become crisp. Transfer to a paper-towel-lined plate and set aside.
- Keep uncleaned skillet over medium-high heat and add mushrooms and a pinch of salt. Cook, stirring occasionally, until starting to brown, about 8 minutes. Pour in wine and let cook away so there is no moisture left in pan. Transfer mushrooms to a plate, set aside and return skillet to medium-high heat.
- Add butter and remaining 4 to 6 sage leaves. Cook, stirring constantly, until foam on butter subsides and milk solids start to separate and turn a rich golden brown, about 4 minutes. Remove sage leaves and discard. Add hazelnuts and toast in butter for 1 minute. Remove from heat and stir in reserved mushrooms.
- Spoon some brown butter, mushroom and hazelnut sauce over gnudi, then garnish with a sprinkle of finely grated Parmesan, a few leaves of crispy sage and some freshly ground black pepper, if desired. Enjoy immediately.
Drink Pairings
Watercress & Roast Duck Salad
This salad makes for a vibrant, satisfying meal. The bold and peppery foraged watercress is in perfect complement with rich slices of duck breast and sweet seasonal pears. Whether you’re a seasoned forager or just curious about incorporating wild ingredients into your meals, this salad is a delicious place to start. Pair this salad with Hester Creek Columbia Valley Rose or Mission Hill Reserve Sauvignon Blanc.Ingredients
Serves 4
2 skin-on duck breasts
kosher salt and freshly ground black pepper, to taste
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) smoked paprika
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) red chili paste
1 clove garlic, minced
1 tsp (5 ml) granulated sugar
1½ tbsp (22.5 ml) white balsamic vinegar
1 small red onion, thinly sliced
2 bunches watercress (about 4 cups/1 L), washed and dried
2 small Anjou or Bartlett pears, thinly sliced
Instructions
- Preheat oven to 350 F (175 C).
- Place duck breasts skin-side up on a cutting board. With a sharp knife, lightly score duck skin in a criss-cross pattern, making sure not to cut into flesh. Generously season duck all over with salt and pepper. Place duck breasts skin-side down in a large ovenproof frying pan and set over medium heat. Cook until skin is golden and some fat has rendered, 5 to 10 minutes. Transfer breasts to a plate. Pour rendered fat into a heatproof container and reserve for another use. Return duck, skin-side up, to frying pan. Place pan in oven and roast until an instant-read thermometer registers 125 F (52 C) in thickest part of meat, 15 to 20 minutes.
- While duck is in oven, in a small bowl, whisk maple syrup and paprika.
- Transfer cooked duck breasts to a cutting board, brush each all over with maple syrup mixture and let rest for at least 15 minutes.
- Meanwhile, make salad dressing. In a medium bowl, whisk olive oil, chili paste, garlic, sugar and vinegar until well combined. Set aside.
- In a small bowl, combine onions and a good pinch of salt. Cover with cold water and set aside for 10 minutes. Drain, discarding water, and pat onions dry with a clean tea towel.
- To serve, arrange three-quarters of watercress on a serving platter. Scatter pears and onions overtop. Drizzle with some dressing. Thinly slice duck breasts and arrange over salad. Top with remaining watercress and drizzle a little more dressing overtop just before serving.
Drink Pairings
Vermouth Seaweed Clams with Green Peppercorn Aioli
It is often a great idea to cook items found together in the same environment, as they generally pair well. Case in point: clams and seaweed. This meal comes together quickly and is perfect for a weeknight dinner yet fancy enough to serve to company. Serve Vermouth Seaweed Clams with CedarCreek Estate Pinot Gris or Poplar Grove Cascadia Pinot Gris.Ingredients
Serves 4
1 cup (250 ml) mayonnaise
½ tsp (2.5 ml) finely ground white pepper
1 tbsp (15 ml) brined green peppercorns, rinsed and coarsely chopped
2 tbsp (30 ml) dried wakame seaweed
3 tbsp (45 ml) grapeseed oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
5 large sprigs fresh thyme, plus more for garnish
1 × 4- to 6-in (10 to 15 cm) sheet dried kombu seaweed
1 cup (250 ml) dry white vermouth
4 lbs (1.8 kg) live clams, purged and scrubbed clean
sliced baguette, to serve
Instructions
- In a small bowl, whisk mayonnaise, white pepper and green peppercorns until well combined. Refrigerate aioli while cooking clams.
- Place wakame seaweed in a medium bowl and cover with room-temperature water. Set aside to allow seaweed to hydrate and become tender, about 10 minutes. Drain and squeeze excess water out of seaweed. Set aside.
- In a large heavy-bottomed stockpot over medium‑high heat, heat oil. Add shallots, garlic and thyme. Cook, stirring often, until shallots have softened, about 3 minutes. Add kombu, vermouth and clams. Cover with a lid and cook, shaking pot occasionally, until clams have opened and kombu has softened, about 6 minutes. Discard kombu and any clams that stay closed.
- Divide aioli among 4 serving bowls and spread over base. Top with hot clams and spoon broth overtop. Scatter with wakame seaweed and serve with sliced baguette.