GRILLED APRICOTS WITH GOAT’S CHEESE AND HONEY
Ingredients
Serves 4
1 tbsp (30 ml) olive oil
8 fresh apricots, halved and pitted
4 oz (125 g) goat’s cheese, preferably soft and creamy variety
2 tbsp (30 ml) honey
sprigs of fresh mint or rosemary, for garnish
fresh greens (optional)
Instructions
- Preheat barbecue to medium and lightly oil grill. Alternatively, heat a lightly oiled cast iron pan on medium-high heat.
- Grill apricots cut sides down until fruit is easily turned. Turn apricots and continue cooking until they are soft. Place on a platter and top each half with goat’s cheese. Drizzle with honey and garnish with mint or rosemary. Serve immediately as a side dish or on fresh greens.
Drink Pairings
BC CHEESEBOARD WITH GRAPE CHUTNEY
Ingredients
Serves 4
GRAPE CHUTNEY:
2 cups (500 ml) red, seedless grapes
2 cups (500 ml) green, seedless grapes
⅓ cup (75 ml) white sugar
1 tsp (5 ml) finely chopped ginger
1 tsp (5 ml) finely chopped rosemary
2 tbsp (30 ml) red wine vinegar
salt and pepper, to taste
SEEDY CRACKERS:
½ cup (125 ml) whole flax seeds
⅓ cup (75 ml) ground flax seeds
¼ cup (60 ml) chia seeds
¼ cup (60 ml) black sesame seeds
¼ cup (60 ml) toasted white sesame seeds
¼ cup (60 ml) sunflower seeds
2 tbsp (30 ml) pumpkin seeds
½ cup (125 ml) chopped, fresh herbs (e.g. parsley and dill)
1 tsp (5 ml) sea salt
2 tbsp (30 ml) beet powder (optional)
1 cup (250 ml) warm water
Instructions
- In a large skillet, combine all ingredients except salt and pepper and bring to a boil. Reduce heat and simmer until the grapes begin to soften and break down. Season with salt and pepper. Let cool completely before using. Store in refrigerator for up to 2 weeks.
- Serve with various BC cheeses and Seedy Crackers.
- To make SEEDY CRACKERS: Preheat oven to 150 to 200 F (66 to 93 C).
- Combine all ingredients, cover and let sit at room temperature for 1 hour.
- Place mixture on a sheet of parchment paper, with another sheet of parchment on top. With a rolling pin, roll out as flat as possible. Gently peel off top parchment and slide rolled-out seed mixture with the parchment onto a baking sheet.
- Bake for 3 hours, then turn off oven and let sit for another 2 hours.
- Remove and peel away from parchment paper. Break into chards and serve with BC Cheese and Grape Chutney.
Drink Pairings
OKANAGAN PEACH AND FRASER VALLEY RASPBERRY POUND CAKE
Ingredients
Serves 8
2¼ cups (560 ml) all-purpose flour, plus extra for dusting
½ tsp (2 ml) salt
1 tbsp (15 ml) baking powder
¾ cup (175 ml) sugar, plus 1 tbsp (15 ml) for sprinkling
¾ cup (175 ml) unsalted butter, plus extra for greasing pan
5 eggs
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) BC honey
1 tsp (5 ml) grated lemon zest
2 tbsp (30 ml) milk
4 medium Okanagan peaches, blanched, peeled, each cut into 8 wedges
1 cup (250 ml) BC raspberries
STREUSEL, recipe follows
1 cup (250 ml) all-purpose flour
6 tbsp (90 ml) unsalted butter, softened
¼ cup (60 ml) brown sugar
1 tsp (5 ml) salt
Instructions
- Preheat oven to 325 F (170 C). Butter a 9-in (23 cm) square cake pan, dust with flour and set aside.
- Into a medium-sized bowl, sift flour, salt and baking powder. Set aside.
- In another medium sized bowl, cream sugar and butter with a mixer until light and fluffy. Add eggs, one at a time, mixing and scraping bowl down after each addition. Add vanilla extract, honey and lemon zest.
- Fold in half the dry ingredients, then fold in milk. Fold in remaining dry ingredients.
- Pour batter into cake pan and top with peaches and raspberries, sprinkle with Streusel, recipe below. Bake for about 45 minutes, or until cake tester or skewer comes out clean. Let cool before cutting and serving.
- To make STREUSEL: In a medium bowl, mix all ingredients together with a wooden spoon or fingers until everything is blended. The mixture will be crumbly.
Drink Pairings
CHILLIWACK CORN ON THE COB WITH HERB LEMON BUTTER
Ingredients
Serves 4
4 ears of corn
6 tbsp (90 ml) butter, softened
2 tbsp (30 ml) chopped mixed herbs (parsley, chives, tarragon and mint)
1 tsp (5 ml) lemon zest
1 tsp (5 ml) salt
2 tbsp (30 ml) grated Parmesan
1 pinch smoked paprika or cayenne pepper (optional), or to taste
Instructions
- Clean corn cobs by pulling husks of corn back, but do not remove. Remove and discard silk under husks. Tie the husks together with another piece of husk.
- In a small bowl, mix together butter, herbs, lemon zest and salt. Set aside.
- Bring a pot of salted water to a boil. Once boiling, blanch corn cobs for 2 minutes, by holding husk and dipping just corn cob in.
- Preheat grill to medium-high. Wrap husks in foil to prevent burning and grill corn until golden on all sides, about 5 to 8 minutes total.
- Spread herb butter all over corn cobs and sprinkle with Parmesan, smoked paprika and extra herbs (if desired) before serving.
Drink Pairings
SALT SPRING ISLAND COFFEE-BARBECUED RIBS SERVED WITH SPICED PEMBERTON POTATO WEDGES
Ingredients
Serves 4 to 6
2 tbsp (30 ml) finely ground Salt Spring Island Metta Espresso beans
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) cayenne pepper, plus extra if desired
1 tbsp (15 ml) mustard powder
1 tbsp (15 ml) each, kosher salt and pepper
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) each, garlic and onion powder
1 tsp (5 ml) cocoa powder
2 racks baby back or St. Louis-style ribs, silverskin removed
SALT SPRING ISLAND COFFEE BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) mustard powder
¼ cup (60 ml) brown sugar
1 small onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) Salt Spring Island Metta Espresso, freshly made
½ cup (125 ml) ketchup
¼ cup (60 ml) molasses
SPICED PEMBERTON POTATO WEDGES:
3 lbs (1.5 kg) German Butterball potatoes
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) cayenne pepper
¼ tsp (1 ml) pepper
Instructions
- Mix all dry ingredients together then rub each rack liberally with the dry rub. Marinate in refrigerator overnight or use right away.
- Preheat oven to 200 F (93 C). Place ribs in large baking pan (with sides) and cover with foil. Bake ribs for 7 to 8 hours until very tender but not falling apart. Ribs can be refrigerated for up to 3 days at this point.
- Heat barbecue to low. Grill ribs, basting with Salt Spring Island Coffee Barbecue Sauce and turning every 5 minutes, until ribs are covered with sauce and caramelized, about 20 to 30 minutes. Serve with Spiced Pemberton Potato Wedges.
- To make SALT SPRING ISLAND COFFEE BARBECUE SAUCE: In a medium saucepan over medium heat, simmer all ingredients for about 30 minutes until onions and garlic are cooked and flavours have come together. Purée sauce until smooth. Sauce can be frozen up to 1 month or refrigerated for up to 1 week. Makes 1 cup (250 ml).
- To make SPICED PEMBERTON POTATO WEDGES: Preheat oven to 375 F (190 C). Cut potatoes into 6 to 8 wedges per potato. Toss wedges with remaining ingredients and place on a parchment-lined baking tray. Bake for about 40 minutes, turning halfway through, until wedges are soft on the inside and golden brown and crisp on the outside.
Drink Pairings
TWO BITE LASAGNA
Ingredients
Serves 20 Lasagna Bites
1 tbsp (15 ml) olive oil, plus extra for greasing muffin tins
½ medium yellow onion, finely diced
1 garlic clove, minced
4 oz (125 g) lean ground pork
4 oz (125 g) extra-lean ground beef
14 oz (398 g) can diced tomatoes
1 tbsp (15 ml) tomato paste
2 anchovy fillets, chopped
½ tbsp (7 ml) balsamic vinegar
2 tbsp (30 ml) chopped fresh basil, plus extra leaves for garnish
salt and pepper, to taste
½ cup (125 ml) ricotta cheese
½ tsp (2 ml) dried oregano
¼ cup (60 ml) finely grated Parmesan
½ cup (125 ml) shredded mozzarella cheese
40 square wonton wrappers
Instructions
- In a medium saucepan, warm oil over medium heat. Add onion, cook, stirring often, until it caramelizes, 5 to 7 minutes. Stir in garlic, cook another minute. Add beef and pork, breaking up meat and stirring often until cooked through, 8 to 10 minutes. Stir in tomatoes along with juice, tomato paste, anchovy fillets and balsamic vinegar. Bring to a simmer, cook for 15 minutes, stirring occasionally. Stir in chopped basil, season to taste, remove from heat and set aside.
- Preheat oven to 375 F (190 C). In a small bowl, stir together ricotta, oregano and Parmesan. Season with pepper.
- Grease cups of a mini muffin tin before pressing 2 wonton wrappers into each cup. Fill with a small spoonful of ricotta mixture, then a spoonful of sauce and a bit of grated mozzarella. Bake until cheese is melted and wontons are golden brown, 10 to 12 minutes. Cool slightly before removing to a serving tray. Garnish with basil and enjoy
Drink Pairings
YUCATÁN-STYLE CHICKEN WITH PICKLED RED ONION SALSA AND JICAMA SALAD
Ingredients
Serves 4 to 6
YUCATÁN-STYLE CHICKEN:
1 cup (250 ml) fresh orange juice
⅓ cup (75 ml) fresh lime juice
¼ cup (60 ml) fresh grapefruit juice
2 garlic cloves, minced
1 to 2 chipotle canned chilies, including sauce
4 oz (125 g) Achiote Paste
¼ cup (60 ml) coarsely chopped fresh cilantro
salt and freshly ground black pepper, to taste
8 large chicken thighs, skin on, bone in
PICKLED RED ONION SALSA:
1 red onion, finely sliced
½ cup (125 ml) fresh orange juice
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) dried oregano
salt, to taste
JICAMA SALAD:
1 small jicama, peeled and cut into 3 x ¼-in (8 x 0.5 cm) julienne pieces
2 naval oranges, peeled and segmented
2 mandarin oranges, peeled and segmented
1 to 2 limes, juice only
½ tsp (2 ml) salt
½ tsp to 1 tsp (2 to 5 ml) chili powder, or to taste
chopped cilantro, to taste
Instructions
- To prepare CHICKEN: In a blender combine citrus juices, garlic, chipotle chilies and Achiote Paste and process until smooth, about 2 minutes. Mix in chopped cilantro and add salt and pepper to taste. Pour into a baking dish. Add chicken and mix until well covered. Cover with plastic wrap and refrigerate, turning over occasionally to marinate, up to 2 hours or overnight.
- Make SALSA at least an hour before cooking chicken. In a nonreactive mixing bowl, mix salsa ingredients together. Toss well. Cover and refrigerate for at least 1 hour, until onions soften.
- Heat barbecue to medium-high. Remove chicken from marinade and place on lightly greased grill. Alternatively, place chicken on a lightly oiled, foil-lined baking sheet. Grill until cooked, about 20 minutes and internal temperature registers 165 F (75 C) on a meat thermometer. Using tongs, turn chicken a couple of times while grilling.
- While chicken is cooking, prepare JICAMA SALAD: In a mixing bowl, toss together jicama, oranges, lime juice, salt and chili powder. Adjust seasonings to taste. Fold in cilantro and garnish with a few extra cilantro sprigs.
- To serve, remove chicken from grill. Serve with Pickled Red Onion Salsa and Jicama Salad.
Drink Pairings
STUFFED TURKEY THIGHS
Ingredients
Serves 12
TURKEY STUFFING:
1 lb (500 g) package chopped frozen spinach, thawed
1 tbsp (15 ml) unsalted butter
1 small yellow onion, peeled and minced
1 large garlic clove, smashed and minced
½ lb (250 g) quark cheese
1 lemon, zest only
1 tsp (5 ml) ground cumin
½ tsp (2 ml) salt
¼ tsp (1 ml) ground coriander
TURKEY AND GRAVY:
3 boneless turkey thighs, skin on, about 3 lbs (750 g)
2 tbsp (30 ml) unsalted butter, melted, plus extra if needed
2 tbsp (30 ml) all-purpose flour
2 cups (500 mL) turkey or chicken stock
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) light miso paste
apple cider vinegar
Instructions
- To make TURKEY STUFFING: Place thawed spinach in cheesecloth and wring out as much liquid as possible. Place in a food processor and set aside. Melt butter in a frying pan, add onion and garlic and sauté over medium heat, until soft and clear. Do not brown. Transfer to food processor with spinach. Add quark, lime and seasonings. Pulse together until finely minced. Set aside. Can be made ahead and refrigerated overnight.
- To make TURKEY AND GRAVY: Preheat oven to 400 F (200 C). Place thighs, skin-side down, on a cutting board. Cut each thigh open parallel to board. Pound thighs with a mallet to partially flatten.
- Spread equal amounts of Turkey Stuffing evenly over each thigh, leaving at least a 1½-in (4 cm) border around each edge. Roll up thighs, pulling skin as tightly as possible to seal. Tie with butcher twine and place, seam-side down, in a large, oiled baking pan. Brush with butter. Season with salt and pepper. Bake for 20 minutes. Reduce heat to 325 F (165 C) and roast until internal temperature on a meat thermometer inserted into meat portion reads 165 F (75 C). Remove from pan, cover with foil to rest while preparing sauce.
- Place baking pan on stove top. Scrape turkey drippings to loosen. Sprinkle with flour and whisk over medium-low heat until crumbly and turns golden. Gradually whisk in stock and Dijon. Continue whisking over medium heat until thickened. Whisk in light miso paste, add salt and pepper to taste, if needed. Stir in a splash of cider vinegar and strain gravy through a fine-meshed sieve into a serving container.
- Slice rolled thighs crosswise, drizzle with gravy.
Drink Pairings
SUMMER ANTIPASTO BOARD
Ingredients
Serves 6 to 8
1 small green zucchini, thickly sliced on the bias
1 tbsp (30 ml) olive oil
salt and pepper, to taste
1 small wheel brie cheese
1 small log goat’s cheese
10 slices prosciutto
2 fresh apricots, halved and pitted
½ cup (125 ml) mixed olives
¼ cup (60 ml) liquid honey
¼ cup (60 ml) grainy mustard
¼ cup (60 ml) cornichons or small dill pickles
1 baguette, sliced
Instructions
- Grease grill and preheat barbecue to 350 F (180 C). Toss zucchini with olive oil, salt and pepper. Arrange in a single layer on barbecue grill or place in a grill basket. Grill zucchini over medium heat for about 2 minutes per side. Remove and cool.
- Arrange all ingredients on a large platter or wooden board, placing olives, honey, mustard and pickles in small individual bowls.
Drink Pairings
WARM NUGGET AND SMOKED SALMON SALAD
Ingredients
Serves 4 to 6
⅓ cup (75 ml) apple cider vinegar
1½ tsp (7 ml) berry sugar
¼ tsp (1 ml) salt, plus extra
1 small red onion, peeled and thinly sliced
1½ lbs (750 g) red baby potatoes
1 cup (250 ml) snap peas, trimmed
1 cup (250 ml) French beans, trimmed and cut in half on the diagonal
¼ cup (60 ml) sour cream
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) Dijon mustard
freshly ground white pepper
1 cup (250 ml) frozen sweet peas, thawed
1 tbsp (15 ml) chopped fresh tarragon
1 tbsp (15 ml) chopped chervil or parsley leaves
2 tsp (10 ml) chopped fresh dill
¼ lb (125 g) sliced smoked salmon, cut into bite-sized julienne pieces
2 whole green onions, thinly cut on the diagonal, for garnish
lemon wedges, for garnish
Instructions
- In a non-metallic bowl, combine vinegar, sugar and ¼ tsp (1 ml) salt. Stir to dissolve sugar. Add onion and set aside to pickle while preparing remainder of recipe.
- In large saucepan, place potatoes with just enough water to cover. Bring to a boil. Reduce heat and simmer with lid ajar for 15 minutes, or until tender when pierced.
- About 3 to 5 minutes before potatoes have finished cooking, add snap peas and French beans to saucepan. Cover and continue to cook until potatoes are done as you like and peas and beans are tender but still a little crisp.
- While potatoes are cooking, in a small bowl combine sour cream, oil, lemon juice, and Dijon. Whisk to blend adding fresh pepper to taste. Add a little water if dressing seems too thick. Set aside.
- When potatoes, snap peas and beans are done as preferred, drain thoroughly, shaking off as much water as possible. Place in a large bowl along with thawed sweet peas, tarragon, chervil and dill.
- Drain pickled onions, blot dry and add to bowl, along with smoked salmon. Gently fold together to lightly coat.
- Spoon onto serving plates and scatter green onions over top.
- Give dressing another whisk and drizzle over plates. Add a little more salt and pepper to taste, if desired. Serve warm with lemon wedges.