Creamy French Onion Soup Pasta
Ready in under an hour, this hearty pasta dish will warm body and soul on a brisk winter day. The inspiration for this dish comes from the humble yet iconic French onion soup. Once considered food for the poor due to the use of inexpensive ingredients like onions, broth and stale bread, it has since risen to culinary fame thanks to some better cooking techniques and an irresistible crowning layer of bubbly cheese. Serve Creamy French Onion Soup pasta with Hoyne Dark Matter or DiamAndes Perlita Chardonnay.Ingredients
Serves 4
½ lb (225 g) rigatoni pasta or another large noodle
3 tbsp (45 ml) unsalted butter, divided
2 tbsp (30 ml) grapeseed oil
1 large vidalia onion, diced
1 tsp (5 ml) kosher salt
2 cloves garlic, minced
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) beef broth
½ cup (125 ml) white wine
2 tsp (10 ml) Worcestershire sauce
½ tsp (2.5 ml) fresh thyme leaves, plus more for garnish
¼ cup (60 ml) panko bread crumbs
4 oz (110 g) Gruyère, grated, plus more for garnish
Instructions
- Bring a large saucepan of salted water to a boil. Cook pasta according to package directions. Drain, saving 1 cup (250 ml) pasta cooking water.
- Meanwhile, in a sauté pan over medium heat, melt 2 tbsp (30 ml) butter and oil. Add onions and salt and cook, stirring often, until onions have softened and are golden brown, about 20 minutes. Stir in garlic and flour and cook, stirring constantly, for 1 minute. Reduce heat to low and, stirring often, continue to cook for another 2 minutes to cook off flour flavour. Stir in broth, wine, Worcestershire sauce and thyme. Cook, stirring, for another 2 to 3 minutes, until sauce is thickened.
- In a frying pan over medium heat, melt remaining 1 tbsp (15 ml) butter. Add bread crumbs and toss and stir until lightly browned, about 3 minutes. Remove from heat and set aside.
- Add cooked pasta and grated cheese to sauté pan with sauce and toss to combine.
- Divide pasta among 4 serving bowls and garnish with toasted bread crumbs, more grated cheese and thyme leaves, if desired. Enjoy while warm.
Drink Pairings
Savoury S’mores
S’mores, but not as you know them. These take the nostalgic campfire treat and give it an irresistible, grown-up twist. The homemade red pepper relish really sets these apart, providing a hint of sweet heat that pairs remarkably well with almost any cheese of choice. These bites are delightfully whimsical and right at home with a glass of wine by the fire. Serve this dish with Icon Rock Chardonnay or Whistler 90 Light.Ingredients
Serves 4-6
1 tbsp (15 ml) grapeseed or avocado oil
1 small onion, finely diced
½ tsp (2.5 ml) fine sea salt
3 red bell peppers, finely diced
⅓ cup (80 ml) dry vermouth
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) red pepper chili flakes
16 crackers of choice
thinly sliced pickles of choice
1 apple, thinly sliced
1 pear, thinly sliced
2 mild Italian sausages, cooked and thinly sliced
4 to 8 individual mini brie or Gouda cheeses
4 to 8 pieces cheddar or mozzarella (similar size as brie or Gouda)
Instructions
- Start by making red pepper relish. In a large saucepan, warm oil over medium heat. Add onions and sea salt and cook, stirring often, until translucent and just starting to colour, about 5 minutes. Add red peppers and cook, stirring from time to time, until softened, about another 5 minutes. Stir in vermouth, vinegar, sugar and chili flakes. Reduce heat to low and cook at a slow simmer, stirring occasionally, until pepper mixture becomes sticky, about 30 minutes. Remove from heat and let cool until almost at room temperature. Transfer to an airtight container and refrigerate until ready to use, up to 5 days.
- When ready to serve s’mores, artfully arrange on a platter your choice of crackers, pickles, apple and pear slices, sliced sausages, cheeses and a bowl of red pepper relish.
- Set up a tabletop s’more maker or outdoor firepit. You can also use flame on a gas stove.
- Place a piece of cheese on a roasting fork, just as you would a marshmallow. Carefully warm cheese over flame until edges start to soften and centre becomes gooey, 1 to 4 minutes.
- Dollop some red pepper relish on a cracker and top with melted cheese. Garnish top of cheese with additional elements as desired, then top with another cracker and gently press to sandwich layers. Enjoy.
Drink Pairings
Brie-Berry Bites
Whether you are hosting a handful of guests or catering for a crowd, these tartlets can be made ahead of time and garnished just before serving. Easy to make and easy to please, these delicious appetizers will bring on the compliments. This dish is best enjoyed with a glass of Louis Latour Bourgogne Chardonnay or Château d’Esclans Whispering Angel Côtes de Provence Rosé.Ingredients
Serves 12
6 sheets phyllo pastry (about 13- × 16-in/32.5 × 40 cm), covered with plastic wrap and a damp tea towel to prevent drying
⅔ cup (160 ml) unsalted butter, melted
⅓ cup (80 ml) blackberry jam, divided
⅓ cup (80 ml) spreadable brie
12 blackberries, thawed if frozen fresh thyme leaves, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Lay a phyllo sheet on a clean surface and brush entire surface of phyllo with melted butter. Place a second layer of phyllo overtop and continue layering with melted butter and phyllo pastry until sixth sheet of phyllo. Do not brush sixth sheet with butter. Gently press sheets together from centre towards edge to remove any trapped air bubbles. You can also poke any stubborn air pockets with a toothpick to release trapped air. Using a 3-in (7.5 cm) round cookie cutter, cut 12 pastry rounds.
- Grease wells of a 12-cup muffin pan with melted butter. Place a pastry round in each well and press into bottom and sides. Brush with melted butter. Place a parchment muffin cup over each phyllo cup and place pie weights or dried beans in parchment cups. Bake for 4 to 5 minutes, until lightly golden. Do not overbake. Remove from oven and gently remove parchment with pie weights or dried beans. Promptly remove each phyllo shell and cool on rack. Can be made ahead and stored in an airtight container in a cool, dry place for up to 2 days.
- Reserve 1 tbsp (15 ml) blackberry jam for glazing. Spoon about 1 tsp (5 ml) jam into each tartlet.
- Transfer spreadable brie into a piping bag. Cut a small hole at tip and pipe about 1 tsp (5 ml) brie, or more as desired, over blackberry jam. Top with a blackberry. Melt reserved 1 tbsp (15 ml) blackberry jam, then brush onto tartlets. Garnish as desired with thyme leaves, and serve.
Drink Pairings
Posh ’Tatoes
It does not get any easier than this! Just stack ’em and bake ’em. The tried, tested and true comfort of silky Yukon Gold potatoes complemented by a delicate touch of spices delivers a mouthwatering wholesomeness, while the caviar with its savoury burst of luxury makes this a top-shelf apéro! Serve these Posh ’Tatoes with Louis Roederer Collection Champagne Brut or Louis Latour Bourgogne Chardonnay.Ingredients
Serves 12
4 tbsp (60 ml) butter, divided
3 lbs (1.4 kg) medium Yukon Gold or yellow potatoes, peeled
3 tbsp (45 ml) grated Parmesan
½ tsp (2.5 ml) smoked paprika
1 tsp (5 ml) onion powder
1½ tsp (7.5 ml) garlic powder
1 tsp (5 ml) white pepper
¾ to 1 tsp (4 to 5 ml) salt, to taste
⅓ cup (80 ml) shredded Swiss cheese
½ cup (125 ml) crème fraîche
2 tbsp (30 ml) chopped fresh chives
2 oz (60 g) black caviar (¼ cup/60 ml)
Instructions
- Preheat oven to 375 F (190 C). With 1 tbsp (15 ml) butter, grease wells of a 12-cup muffin pan. Melt remaining 3 tbsp (45 ml) butter and set aside.
- Using a mandoline or a sharp knife, cut potatoes into ⅛-in (0.3 cm) thin slices and place in a large bowl.
- In a small bowl, mix Parmesan, paprika, onion powder, garlic powder, white pepper and salt. Evenly distribute spices and melted butter over sliced potatoes and mix to coat.
- Stack potato slices about 1½-in (4 cm) high (16 to 18 slices) and place 1 stack in each well of muffin pan.
- Bake, uncovered, for 45 minutes. Remove from oven and sprinkle about a heaping 1 tsp (6 to 7 ml) shredded Swiss cheese over each stack. Return to oven and bake for another 10 minutes, until cheese has melted.
- Remove from oven and let rest for about 10 minutes. Transfer to a serving platter.
- In a small bowl, mix crème fraîche and chives and transfer to a piping bag. Cut tip of piping bag and pipe crème fraîche on each potato stack. Top each with 1 tsp (5 ml) caviar and serve.
Drink Pairings
Truffled Mushroom & Shallot Tartlets
The unmistakable, luxurious aroma of truffles draws your palate to the sweetness of shallots and the earthy umami of mushrooms, all cradled in crumbly pastry. With creamy, cheesy comfort in each bite, these are so delicious, you’ll have to remind yourself to save some for your guests! Serve these Truffled Mushroom & Shallot Tartlets with Louis Roederer Collection Champagne Brut or Quails’ Gate Pinot Noir.Ingredients
Serves 12
12 frozen Mini Tartlet Shells, make ahead, recipe follows (or use store-bought tartlet pastry shells)
2 tbsp (30 ml) butter
3 cups (750 ml) sliced button mushrooms (about ¼-in/0.6 cm thick)
1 tbsp (15 ml) olive oil
1½ cups (375 ml) thinly sliced shallots
3 cloves garlic, minced
1 tbsp (15 ml) chopped fresh thyme leaves
½ cup (125 ml) sour cream
1 tsp (5 ml) mustard
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) ground black pepper
1 cup (250 ml) shredded Gruyère, divided
1½ tsp (7.5 ml) truffle salt fresh thyme leaves for garnish (optional)
Instructions
- Preheat oven to 375 F (190 C).
- Place frozen Mini Tartlet Shells, still in their moulds, on a rimmed baking sheet and bake for 10 minutes. Cool on a rack. Set aside.
- In a large skillet over medium heat, melt butter and fry mushrooms until any released liquid evaporates. Transfer mushrooms to a bowl and set aside.
- In same skillet, heat olive oil and fry shallots until golden brown. Spoon out a couple of tablespoons of fried shallots and set aside for garnish.
- Add garlic and continue cooking until fragrant, about 2 minutes. Add thyme, sour cream, mustard, salt and pepper and cook for another 2 minutes, stirring regularly.
- Place ¾ cup (180 ml) Gruyère in a large bowl. Add hot shallot mixture and fried mushrooms and mix well.
- Spoon filling into prepared tartlet shells until slightly mounded overtop shell. Do not overfill. Sprinkle with remaining ¼ cup (60 ml) Gruyère. Bake for 12 to 15 minutes, until cheese turns slightly golden. Remove from oven and cool slightly in moulds on a rack. Sprinkle about ⅛ tsp (a pinch) truffle salt on each tartlet. Gently remove tartlets from moulds and garnish with reserved fried shallots and thyme leaves, if using. Serve warm.
- MINI TARTLET SHELLS
- Sprinkle flour and salt on a clean surface and use fingers to mix.
- Using a knife or a dough scraper, cut butter into flour until it looks crumbly like oatmeal.
- In a small cup, beat 1 egg, vinegar and 1 tbsp (15 ml) water. Using fingers, create a gap in centre of flour mixture and gently add egg mixture, then incorporate flour while mixing to form a dough. Do not knead. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Lightly flour a clean surface and roll out chilled dough to ¼-in (0.6 cm) thick. Using a 3-in (7.5 cm) cookie cutter, cut out pastry rounds. Place each round into a 2½-in (6.25 cm) mini tartlet mould and gently press into bottom and sides of mould. Poke sides and bottom of pastry with a fork.Re‑roll leftover dough and continue cutting pastry rounds and pressing them into tartlet moulds until dough is used up.
- Prepare egg wash by whisking remaining egg and 1 tbsp (15 ml) water until combined. Lightly brush pastry with egg wash. Discard remaining egg wash.
- Freeze tartlet shells for at least 30 minutes, and up to 1 month, before baking.
Drink Pairings
Rice Paper Tiger Prawn Scoops
These visually stunning and equally delicious crispy scoops are easy to fold around a crunchy, Asian-inspired cabbage slaw and a plump, sweet prawn. Dressed with sriracha mayo and balsamic glaze, they deliver layers of texture and abundant flavour to delight anyone who bites into them. Enjoy these Rice Paper Tiger Prawn Scoops with Greywacke Sauvignon Blanc, Château d’Esclans Whispering Angel Côtes de Provence Rosé or Campari Negroni.Ingredients
Serves 16
3 tbsp (45 ml) rice vinegar
1 tbsp (15 ml) sesame oil
1½ tsp (7.5 ml) white pepper, divided
1 tbsp (15 ml) mirin
1½ tsp (7.5 ml) salt, divided
4 tbsp (60 ml) mayonnaise, divided
2 cups (500 ml) thinly shredded cabbage
1 tbsp (15 ml) sriracha
2 tbsp (30 ml) rice flour
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) paprika
16 jumbo tiger prawns, shelled and deveined
½ cup (125 ml) vegetable oil, divided
2 sheets rice paper (about 8-in/20 cm diameter), each cut into 8 segments
2 to 3 tbsp (30 to 45 ml) balsamic glaze, to taste
Instructions
- In a large non-reactive bowl, combine rice vinegar, sesame oil, ½ tsp (2.5 ml) white pepper, mirin, ½ tsp (2.5 ml) salt and 2 tbsp (30 ml) mayonnaise. Stir until smooth. Add shredded cabbage and mix well. Set aside. Can be made ahead and refrigerated until ready to use, up to 1 day.
- In a small bowl, mix remaining 2 tbsp (30 ml) mayonnaise and sriracha. Transfer to a squeeze bottle.
- In a large bowl, mix rice flour, garlic powder, paprika and remaining 1 tsp (5 ml) white pepper and 1 tsp (5 ml) salt. Add prawns and toss to coat.
- In a wok over high heat, heat ¼ cup (60 ml) vegetable oil to about 350 F (175 C). Fry 1 cut segment of rice paper at a time. It should puff up and fry immediately into a white crisp. Using 2 large metal forks, metal tongs or metal chopsticks, carefully transfer fried rice paper to a plate lined with paper towel. Repeat with remaining rice paper segments, monitoring heat to avoid burning.
- To same wok, add remaining ¼ cup (60 ml) vegetable oil and fry coated prawns for 1 to 1½ minutes, then flip and fry for another 1 to 1½ minutes. Transfer to a second plate lined with paper towel.
- Before serving, add about 2 tbsp (30 ml) cabbage slaw to middle of each rice paper scoop. Top each with a fried prawn, drizzle with prepared sriracha mayo and balsamic glaze and garnish with julienned green onions.
Drink Pairings
The Regal Nog
Pulling inspiration from a London fog, this eggnog is lighter than the traditional, with a touch of floral from the Earl Grey and gin. For best results, use Empress 1908 Cocktail Gin.Ingredients
Serves 1
4 oz (120 ml) Earl Grey Dairy Blend*
1½ oz (45 ml) Empress 1908 Cocktail Gin
1 oz (30 ml) Honey Syrup**
1 egg dried edible rose petals
for garnish biscotti, to serve
Instructions
- In a cocktail shaker, combine Earl Grey Dairy Blend, gin, Honey Syrup and egg. Shake without ice to break up egg, then add ice and shake for 7 to 10 seconds. Pour into a teacup, garnish with dried rose petals and serve with biscotti.
- *To make Earl Grey Dairy Blend, in a saucepan, warm ¼ cup (60 ml) milk, 3 tbsp (45 ml) whipping cream and 2 Earl Grey tea bags. Remove from heat and allow tea to steep for 1 to 2 minutes, or until desired strength.
- ** 2:1 ratio of honey and hot water. Stir until combined and cool before using. Store in refrigerator for up to 3 weeks.
Featuring
Oat So Festive
Giving Canadian whisky and maple syrup a Caribbean touch, this dairy-free, nut-free, plant-based nog is sure to be a hit at any holiday party. This cocktail can be made with Forty Creek Barrel Select Niagara Whisky and González Byass Nutty Solera Medium Sherry.Ingredients
Serves 8
12 oz (375 ml) Forty Creek Barrel Select Niagara Whisky
4 oz (120 ml) González Byass Nutty Solera Medium Sherry
24 oz (720 ml) Oat So Festive Nog Base*
8 orange twists, for garnish
8 cinnamon sticks, for garnish
Instructions
- In a punch bowl, combine whisky, sherry and Oat So Festive Nog Base. Whisk, then ladle into stemmed wine goblets and garnish each with an orange twist and cinnamon stick.
- * To make Oat So Festive Nog Base, in a bowl, whisk 4 cups (1 L) oat milk and 2 tbsp (30 ml) cornstarch. In a saucepan, combine 15 whole green cardamom pods, ½ cracked fresh nutmeg and 2 cinnamon sticks and toast until fragrant. Slowly add oat milk mixture, ¼ cup (60 ml) maple syrup and 2 tsp (10 ml) vanilla extract. Heat, whisking constantly, until just below boiling point, then reduce heat and continue whisking until desired consistency, 2 to 3 minutes (nog will continue to thicken as it cools). Remove from heat, strain out solids and let cool before using.
Featuring
Duck Lettuce Wraps
These lettuce wraps are traditionally the second course of a Beijing duck meal. You could serve these to follow our homemade Beijing-Style Duck Breast, or just serve them on their own. This recipe uses a Cantonese-style roast duck, which you can find at Asian grocery stores or Chinese barbecue shops or restaurants. Save the bones for our Duck Noodle Soup recipe! Enjoy these Duck Lettuce Wraps with Black Sage Merlot or Fowles Are You Game? Pinot Noir.Ingredients
Serves 4-6
1 Cantonese-style roast duck, meat removed (save bones and skin for another use)
2 tbsp (30 ml) vegetable oil
1 shallot, minced
2 green onions, thinly sliced
2 cloves garlic, minced
¼ cup (60 ml) water chestnuts, diced
6 mushrooms, diced
2 stalks celery, diced
1 tbsp (15 ml) chili garlic sauce, or to taste (optional)
½ cup (125 ml) hoisin sauce
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
2 tsp (10 ml) cornstarch mixed with 1 tbsp (15 ml) water
1 head iceberg or 2 heads baby gem lettuce, washed, leaves separated and placed in ice water in refrigerator
2 red serrano peppers, thinly sliced
Instructions
- Dice duck meat and set aside.
- Heat a wok or deep skillet over medium heat. Add oil, shallots, green onions and garlic. Stir-fry for 1 minute, until fragrant.
- Add water chestnuts, mushrooms and celery. Stir-fry for 2 minutes, or until tender-crisp. Add duck meat and stir-fry for 1 to 2 minutes, until heated through.
- Add chili garlic sauce (if using), hoisin, soy sauce and sesame oil. Toss to mix well. Add cornstarch slurry and cook just until thickened. Transfer to a serving bowl.
- Remove lettuce from water and spin in a salad spinner. Transfer to a platter with sliced peppers and serve with duck mixture.
- To eat, make wraps with lettuce, duck mixture and peppers to taste.
Drink Pairings
Classic Eggnog
A great starting point for simple classic eggnog. You can reduce the sugar or cream to adjust this recipe to your palate. This cocktail features Goslings Black Seal Rum and St-Rémy VSOP Brandy.Ingredients
Serves 2
2 eggs
3 tbsp (45 ml) fine granulated sugar
2 oz (60 ml) Gosling’s Black Seal Rum
2 oz (60 ml) St-Rémy VSOP Brandy
6 oz (180 ml) whole milk
8 oz (250 ml) whipping cream
1 tsp (5 ml) freshly grated nutmeg, plus more for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake without ice to break up eggs, then add ice and shake for 7 to 10 seconds. Strain into 2 old-fashioned glasses and garnish with more freshly grated nutmeg.