Roasted Squash with White Bean Spread & Dukkah Crumble

This bright winter salad feels hearty and elegant at the same time. Whether you’re serving this as a standout side or a light vegetarian main, it will bring comfort, colour and multi-dimensional flavour to any holiday meal. Any leftover dukkah crumble is delightful sprinkled on salad, soup or even yogurt for a quick snack. Enjoy this Squash with White Bean Spread Dukkah Crumble with Poplar Grove Cascadia Series Pinot Gris or Gray Monk Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4-6
½ cup (125 ml) pumpkin seeds
½ cup (125 ml) whole almonds, roughly chopped
1 tbsp (15 ml) coriander seeds, crushed
2 tbsp (30 ml) toasted sesame seeds
1½ tsp (7.5 ml) ground cumin
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) ground cinnamon
1 tbsp (15 ml) granulated sugar
kosher salt, to taste
2 medium acorn squash, cut into thick wedges
2 medium red onions, each cut into 8 wedges
2 clementines, peeled and cut into thick wedges
3 large sprigs fresh thyme, leaves picked
10 large leaves fresh sage
4 tbsp (60 ml) extra-virgin olive oil, divided
freshly ground black pepper, to taste
3 cups (750 ml) canned white beans, drained and rinsed
½ cup (125 ml) plain Greek yogurt
2 cloves garlic, minced
1 lemon, juice only

Instructions

  1. Start by making dukkah crumble. In a large frying pan, combine pumpkin seeds, almonds and coriander seeds. Place over medium heat and toast until mixture is lightly golden brown and fragrant, about 3 minutes. Add sesame seeds and continue to toast for another minute. Add cumin, paprika, cinnamon and sugar. Once sugar has melted and caramelized slightly, remove mixture from pan and spread it out on a sheet of parchment. Season with a pinch of salt. Let cool completely at room temperature, then break any large pieces into smaller crumbles. Set aside. Crumble can be made ahead and stored in an airtight container at room temperature for up to 4 days.
  2. Preheat oven to 375 F (190 C).
  3. In a large roasting pan, combine squash, onions, clementines, thyme and sage. Drizzle with 3 tbsp (45 ml) olive oil and season well with salt and pepper. Roast until squash is tender and well caramelized, about 35 minutes.
  4. While mixture is roasting, make white bean spread. In bowl of a food processor, combine beans, yogurt, garlic, lemon juice and remaining 1 tbsp (15 ml) olive oil. Blend until smooth, scraping down sides of bowl as needed. Check seasoning and add more lemon juice, salt or oil as needed.
  5. When ready to serve, swirl white bean spread on a platter in a thick layer. Top with roasted squash, onions, clementines and herbs. Garnish with dukkah crumble. Serve immediately.
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Drink Pairings

Green Bean Salad with Apple, Nori & Sesame Vinaigrette

Bright, fresh and full of umami, this recipe offers a unique twist on a classic green bean side dish. The combination of sweet apple, distinctly savoury nori and nutty sesame seeds may be a little unexpected, but it’s utterly delicious. Enjoy this Green Bean Salad with Apple, Nori & Sesame Vinaigrette with Steller’s Jay Blanc de Noir or Poplar Grove Cascadia Series Pinot Gris.
Ingredients Instructions

Ingredients

Serves 6
1 lb (450 g) green beans, topped and tailed
1 clove garlic, finely chopped
1½ tbsp (22.5 ml) rice vinegar
1 sheet nori, crumbled
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) tamari or low-sodium soy sauce
½ tsp (2.5 ml) ground sumac (optional)
½ cup (125 ml) grapeseed oil
1 tbsp (15 ml) toasted sesame seeds
salt, to taste
1 Honeycrisp or Pink Lady apple, diced, divided
2 tbsp (30 ml) roughly chopped fresh parsley leaves

Instructions

  1. Bring a large saucepan of salted water to a boil over high heat. Add beans and cook until tender-crisp, about 4 minutes, then drain in a colander placed in sink. Run cold water over beans until they are completely cool. Leave to drain and dry.
  2. Meanwhile, make dressing. In a blender, combine garlic, rice vinegar, nori, maple syrup, tamari and sumac, if using. Blend until smooth. With blender running on low, slowly pour in oil to emulsify. Transfer to a small bowl and stir in sesame seeds. Season with salt.
  3. Transfer cooled green beans to a large bowl. Toss with dressing and half the diced apples. Transfer mixture to a platter and scatter with remaining diced apples and parsley. Serve at room temperature.
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Drink Pairings

Celeriac Mushroom Wreath

This showstopping vegetarian centrepiece of a dish is perfect for your festive table this holiday season. Packed with earthy mushrooms and sweet roasted celeriac and wrapped in golden, flaky pastry, it is as comforting as it is elegant. Celeriac is a bulbous root vegetable that is plentiful in fall and winter. It is a versatile ingredient that can be eaten raw or cooked, and it has an earthy, nutty flavour with hints of celery and parsnip. This edible wreath would be great as either an appetizer or vegetarian main. Serve this Celeriac Mushroom Wreath with Steller’s Jay Blanc de Noir or Gray Monk Pinot Noir.
Ingredients Instructions

Ingredients

Serves 8
1 × 1 lb (450 g) box frozen phyllo pastry
½ lb (225 g) trimmed celeriac, cut into ½-inch (1.25 cm) dice
1 large leek, trimmed and finely sliced into rounds
⅓ lb (150 g) mixed mushrooms, halved or quartered
1½ tsp (7.5 ml) finely chopped fresh rosemary leaves, plus a few sprigs for garnish
2 tbsp (30 ml) grapeseed or avocado oil
kosher salt and freshly ground black pepper, to taste
½ cup (125 ml) fresh cranberries, plus more for garnish
1 cup (250 ml) ghee, melted
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) toasted hazelnuts, roughly chopped
2 oz (60 g) crumbled blue cheese

Instructions

  1. Before beginning recipe, thaw phyllo pastry in refrigerator overnight. Let pastry rest at room temperature, in its packaging, while making filling.
  2. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside.
  3. In a large bowl, combine diced celeriac, leeks, mushrooms, rosemary and grapeseed oil. Toss and season generously with salt and pepper. Tip onto prepared baking sheet and spread into a single layer. Bake for 20 minutes, toss and bake for another 10 minutes. Add cranberries to baking sheet and continue to bake for another 10 minutes. Remove from oven and set filling aside to cool to room temperature. Leave oven on.
  4. In a bowl, whisk ghee and olive oil.
  5. When ready to assemble, sprinkle hazelnuts and blue cheese onto filling mixture.
  6. To assemble phyllo parcels, lay out 1 sheet of phyllo on a work surface with short side facing closest to you. Generously brush with ghee mixture, then place another sheet of phyllo on top and brush again with ghee mixture. Spoon a heaping tablespoon of filling on bottom right of phyllo and another on bottom left, leaving a 2-in (5 cm) border around sides and bottom.
  7. Fold bottom border up and over filling and seal by pressing down with your fingers. Bring in each side of pastry and fold up filling once more from bottom. Crinkle remaining phyllo above filling parcels. Fold crinkled phyllo down so it sits on top of parcels. Using a sharp knife, cut into 2 parcels and use your fingers to pinch each end as tightly as possible. Repeat with remaining phyllo and filling. There should be 16 parcels.
  8. Line a 9-in (23 cm) springform pan with parchment.
  9. Place each parcel into prepared springform pan, fitting them all like a puzzle and making sure they are not too tightly packed together. Brush tops of parcels with ghee mixture. Bake for about 40 minutes, until crisp and golden brown. Allow parcels to cool to room temperature.
  10. When ready to serve, remove ring from springform pan and gently arrange parcels in a wreath design on a large round platter or cake board. Decorate with fresh cranberries and rosemary sprigs and serve.
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Drink Pairings

Lechon Asado

A traditional centrepiece of a Cuban Nochebuena, or Christmas Eve supper, this crispy-skinned ham makes any holiday celebration complete. Marinated in a zesty blend of garlic, citrus and spices, this substantial main dish might just become your new holiday tradition. The recipe is a labour of love, so take care to start it the day before you plan on cooking it. Pair this Lechon Asado with Gray Monk Pinot Noir or Black Sage Cabernet Sauvignon.
Ingredients Instructions

Ingredients

Serves 10-12
2 heads garlic, broken into cloves and peeled, divided
2 tsp (10 ml) kosher salt, divided
1 tsp (5 ml) black peppercorns
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) dried oregano
¼ cup + 3 tbsp (105 ml) olive oil, divided, plus more for oiling
¼ cup (60 ml) fresh orange juice
¼ cup (60 ml) fresh lemon juice
¼ cup (60 ml) fresh lime juice
½ cup (125 ml) rum
1 tsp (5 ml) onion powder
4 dried bay leaves, lightly crushed
10 lbs (4.5 kg) uncured, bone-in leg of ham or bone-in pork shoulder
fresh herbs of choice, for garnish
2 oranges, cut into wedges, for garnish

Instructions

  1. In bowl of a food processor, combine cloves from 1 head garlic, 1 tsp (5 ml) salt and peppercorns and pulse until a fine paste forms. Pulse in cumin, oregano and ¼ cup (60 ml) olive oil. Transfer to a medium bowl and set aside.
  2. Add remaining garlic cloves and 1 tsp (5 ml) salt to processor (no need to clean it out). Pulse, scraping down sides of bowl as needed, until a paste forms. Add juices, rum, onion powder, bay leaves and remaining 3 tbsp (45 ml) olive oil. Blend until well combined. Set aside.
  3. Place ham in a roasting pan large enough to hold it. Using a sharp knife, gently separate skin from ham enough for it to flap over backwards, but do not cut it off completely. Pierce meat several times with tip of knife. Pour garlic-citrus marinade over meat and then rub garlic herb paste generously all over. Place pork skin back over meat to cover garlic herb paste. Cover with a piece of parchment or foil large enough to cover ham and secure around roasting pan. Place in refrigerator to marinate overnight.
  4. When ready to cook, remove from refrigerator and bring to room temperature for 30 minutes, then preheat oven to 375 F (190 C).
  5. Uncover ham and pat skin dry with a paper towel—the dryer the skin, the crispier the final cooked skin will be. Lightly oil a new piece of parchment or foil big enough to cover ham and secure around roasting pan. Roast until internal temperature is 180 F (82 C), 3 to 4 hours.
  6. Remove roasting pan from oven and increase oven temperature to 450 F (230 C).
  7. Uncover ham and transfer cooking juices to a medium saucepan. Set aside.
  8. Return ham to oven, uncovered, and continue roasting to crisp up skin, about 30 minutes. Keep an eye on it to make sure it doesn’t burn.
  9. Meanwhile, remove and discard any fat that has settled on top of cooking juices. Bring juices to a hard simmer over medium heat. Simmer until reduced by half, about 15 minutes. Season to taste and strain if desired.
  10. Once out of oven, transfer ham to a cutting board and let rest, uncovered, for 30 minutes.
  11. When ready to serve, transfer ham to a serving platter and garnish with fresh herbs and orange wedges, if desired. Slice or shred ham to serve. Serve simmered marinade alongside as a sauce.
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Drink Pairings

Torched Cranberry Macadamia Tart

Elegantly understated but undeniably sumptuous, this showstopping tart is balanced with sweet and tangy cranberries in a buttery and nutty crust. Your guests will likely enjoy it all, so make another one for your own indulgence. After all, you deserve a treat too! Enjoy this Cranberry Macadamia Tart alongside Vintage Ink Whisky Barrel Aged Red or Monte Creek Blueberry Wine.
Ingredients Instructions

Ingredients

Serves 8-10
⅓ cup + ¼ cup (140 ml) butter, room temperature, divided
30 Biscoff cookies, roughly crumbled
⅛ tsp (a pinch) salt
⅛ tsp (a pinch) ground nutmeg (optional)
⅔ cup (160 ml) coarsely chopped macadamia nuts
1 large orange
4 cups (1 L) fresh cranberries (about 1 lb/450 g)
1 cup (250 ml) granulated sugar
1 whole egg
3 egg yolks
1 tsp (5 ml) cornstarch
1 egg white
⅛ tsp (a pinch) cream of tartar
¼ cup (60 ml) icing sugar

Instructions

  1. Preheat oven to 350 F (175 C) and adjust rack to centre of oven.
  2. Melt ⅓ cup (80 ml) butter and set aside.
  3. In a food processor, grind Biscoff cookies into fine crumbs. Alternatively, working with a handful of cookies at a time, place cookies in a zip-lock bag and use a mallet to crush them into fine crumbs.
  4. Transfer cookie crumbs to a large bowl. Add melted butter, salt, nutmeg (if using) and macadamia nuts and mix until combined. Pour crumbs into a 9-in (23 cm) square or round tart pan. Using your fingers or back of a flat-bottomed measuring cup, press crumbs evenly onto sides and bottom of tart pan. Bake for 10 minutes. Remove from oven and transfer tart pan to a rack. Using a sharp knife, trim any excess crumbs from edge of pan. Cool completely in tart pan. Can be made up to 1 day in advance.
  5. When ready to continue, preheat oven to 350 F (175 C). Shave a couple of 2-in (5 cm) long pieces of orange peel and set aside. Squeeze about ½ cup (125 ml) juice from orange.
  6. In a large saucepan over medium heat, bring cranberries, sugar, orange peels and squeezed orange juice to a boil. Boil for 10 to 12 minutes, until all cranberries have popped. Remove from heat and discard orange peels.
  7. Using an immersion blender or a food processor, purée cooked cranberries. Strain purée through a fine-mesh strainer. Transfer 1½ cups (375 ml) cranberry purée to a medium saucepan.
  8. In a medium bowl, whisk 1 whole egg, 3 egg yolks and cornstarch until no lumps remain. Pour over cranberries and cook over medium heat, stirring constantly, until it reaches 165 F (74 C) or sauce thickens. Sauce should coat back of a spoon, and when swiped through centre, a clean track should be left behind.
  9. Cut remaining ¼ cup (60 ml) butter into 4 pieces and place in a medium heatproof bowl. Pour hot cranberry mixture through a sieve over it. Using a whisk, mix well to melt and incorporate butter into mixture. Pour into prepared tart shell and bake in oven for 12 minutes. Edges should look set but centre should still be jiggly. Transfer tart to a rack and cool completely to room temperature, then transfer to refrigerator to chill overnight or for at least 4 hours.
  10. In a clean bowl, using a whisk or hand mixer on medium, whisk 1 egg white and cream of tartar until frothy. Increase speed to high and gradually add icing sugar until all sugar is used. Continue whisking until meringue is glossy, is tripled in volume and can hold a stiff peak.
  11. Transfer meringue to a large piping bag with a preferred tip to decorate tart as desired. Using a kitchen torch, lightly brown meringue with a low flame following manufacturer’s instructions.
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Drink Pairings

Cranberry Mandarin Nests

Need a gluten-free dessert this holiday season? This is the recipe for you! Fluffy meringues cradle a white chocolate mousse and celebrate the seasonal flavours of mandarins and cranberries. Light and delicious, this is a recipe your guests will call back for! Pair these Cranberry Mandarin Nests with Quails’ Gate Fortified Vintage Foch or Gehringer Brothers Minus 9 Ehrenfelser Icewine
Ingredients Instructions

Ingredients

Serves 12
⅔ cup (160 ml) egg whites (from 5 to 6 eggs), room temperature*
1¼ cups (310 ml) icing sugar, plus more for garnish
1 tsp (5 ml) cornstarch
1 tsp (5 ml) white vinegar
½ cup (125 ml) cream cheese, room temperature
6 oz (170 g) white chocolate, finely chopped (about ¾ cup/180 ml)
1 cup (250 ml) whipping cream
1 tsp (5 ml) vanilla extract
1 cup (250 ml) canned mandarin segments
¾ cup (180 ml) chunky cranberry sauce

Instructions

  1. 1. Preheat oven to 325 F (160 C) and adjust rack to centre position. Line a baking sheet with parchment.*
  2. In bowl of a stand mixer or in a large, clean bowl using a hand mixer, whisk egg whites on medium speed until frothy. Increase speed to high and gradually add icing sugar, a heaping tablespoon at a time, until all sugar is used. Continue whisking until meringue is glossy and can hold a stiff peak.
  3. Add cornstarch and vinegar and whisk for about 30 seconds.
  4. Transfer meringue to a large piping bag fitted with a large open star tip (like Wilton 1M or similar). Pipe 12 circles, each about 2½-in (6.25 cm) diameter and 2-in (5 cm) high, on lined baking sheet, about 2-in (5 cm) apart. Using back of a spoon, gently make a hollow in centre of each to create a meringue nest.
  5. Place baking sheet in oven and turn temperature down to 225 F (110 C). Bake for 1 hour and 15 minutes. Turn off oven and let meringues cool in oven overnight or for at least 8 hours. Remove from oven and store in an airtight container until ready to use.
  6. In a medium bowl, use a wooden spoon to beat cream cheese until there are no lumps.
  7. Using a double boiler, melt white chocolate until smooth. Add to cream cheese and whisk until fully combined and smooth. Set aside.
  8. In a large bowl, whip cream and vanilla until soft peaks form. Gradually add cream cheese mixture and whip until fluffy and consistency of a mousse. Transfer mousse to a piping bag fitted with a large round tip (like Wilton 1A or similar). Pipe mousse into prepared meringue nests as desired. Alternatively, use a spoon to dollop mousse into nests.
  9. Top mousse with mandarin segments and about 1 tbsp (15 ml) cranberry sauce. Garnish with icing sugar before serving.
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Drink Pairings

Cabin Mocha

Dessert meets cocktail: rich mocha and buttery sweetness combine for a cozy indulgence. Use Forty Creek Butter Tart to create this cocktail.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Forty Creek Butter Tart
½ cup (120 ml) hot chocolate
1 oz (30 ml) espresso
whipped cream, for garnish
1 Brûlée Wheel*, for garnish

Instructions

  1. In a wide-mouthed coffee cup, combine Forty Creek Butter Tart, hot chocolate and espresso. Stir, then top with a layer of whipped cream and garnish with a Brûlée Wheel.
  2. * To make Brûlée Wheel, on a heatproof surface like parchment, place an even layer of granulated sugar in shape of a circle. Using a kitchen torch, melt sugar until caramelized. Allow to cool before using as garnish.
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Featuring

Spill the Chai

Leaning into the warm baking spices of winter, this spiced latte will warm you up from the inside out. Use Lamb’s Spiced Rum to make this cocktail.
Ingredients Instructions

Ingredients

Serves 1
6½ oz (195 ml) milk or dairy alternative
1 spiced chai tea bag
1½ oz (45 ml) Lamb’s Spiced Rum
1 dash vanilla extract
cinnamon sugar, for garnish

Instructions

  1. Warm milk and froth using a frother, then add tea bag and steep for 2 minutes. In an Irish coffee mug, combine spiced rum and vanilla, then pour steamed chai milk overtop, aiming to create a frothy layer. Garnish with cinnamon sugar.
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Featuring

Grounds for Celebrations

A fireside hug in a mug, the combination of bittersweet citrus, sweet cream and coffee is a great way to unwind. Baileys Original Irish Cream and Grand Marnier Cordon Rougeare used to craft this cocktail.
Ingredients Instructions

Ingredients

Serves 1
1 orange wedge or water, for rim
brown sugar, for rim
½ oz (15 ml) Baileys Original Irish Cream
1 oz (30 ml) Grand Marnier Cordon Rouge
4 oz (120 ml) fresh brewed coffee
whipped cream, for garnish
cocoa powder, for garnish

Instructions

  1. With orange wedge or a bit of water, moisten rim of a heatproof mug, then dip rim in brown sugar. With a kitchen torch, caramelize brown sugar on rim. Pour in Baileys and Grand Marnier and top with fresh hot coffee, leaving space at top of mug. Garnish with whipped cream and cocoa powder.
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Featuring

Gin-Marinated Cheese & Olives

For those who order extra garnish in their martini to snack on, this recipe is for you. Feel free to customize what you add to the gin-laced brine; olives, blanched pearl onions or even grapes would all be delicious. This recipe is perfect as part of a charcuterie board, added to a green salad as something special or enjoyed straight from the jar. Serve this dish with Bombay Sapphire London Dry Gin.
Ingredients Instructions

Ingredients

Serves 8
4 oz (110 g) feta, cut into bite-sized cubes
4 oz (110 g) havarti, cut into bite-sized cubes
4 oz (110 g) baby bocconcini
½ cup (125 ml) green olives stuffed with blue cheese
¾ cup (180 ml) olive oil
¼ cup (60 ml) olive brine
1 tbsp (15 ml) finely grated lemon zest
1 tsp (5 ml) fresh thyme leaves
1 tsp (5 ml) red pepper chili flakes
2 oz (60 ml) gin

Instructions

  1. In a large Mason jar (about 16 oz/500 ml), combine feta, havarti, bocconcini and stuffed olives.
  2. In a medium bowl, whisk olive oil, olive brine, lemon zest, thyme leaves, chili flakes and gin. Pour into Mason jar, secure lid and gently shake to combine marinade with cheeses and olives. Refrigerate until ready to serve, up to 5 days. Allow to sit at room temperature for 1 hour before enjoying.
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Drink Pairings

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