Crowned Vegetables
A melange of vegetables encased in delicate phyllo pastry makes for a majestic vegetarian showstopper at any festive table! Leftovers, if any, make delicious companions to a piping chowder or serve under a fried egg for a hearty brunch. Who knew vegetables could taste and look so good! Try pairing this recipe with Pouilly Fuisse Chartron Et Trebuchet Chapelle.Ingredients
Serves 8-10
3 cups (750 ml) golden beets cut into 1- to 1½-in (2.5 to 4 cm) chunks
4 tbsp (60 ml) olive oil, divided
1 tsp + 2 tbsp (35 ml) salt, divided, plus more to taste
1 tsp (5 ml) pepper, divided
2 cups (500 ml) carrots cut into 1- to 1½-in (2.5 to 4 cm) chunks
2 cups (500 ml) red beets cut into 1- to 1½-in (2.5 to 4 cm) chunks
2 to 3 potatoes (about 1½ lbs/680 g), peeled and cut into 3-in (7.5 cm) chunks
1 yam (about ½ lb/225 g), peeled and cut into 3-in (7.5 cm) chunks
2 tbsp (30 ml) butter
2 tbsp (30 ml) sour cream
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) Tabasco
½ tsp (2.5 ml) white pepper
1 cup (250 ml) chopped green onions
10 to 12 sheets phyllo pastry (about 12 × 16‑in/30 × 40 cm each), thawed if frozen
½ cup (125 ml) clarified butter or ghee, melted
2 cups (500 ml) button mushrooms
1 cup (250 ml) frozen green peas, thawed
1 cup (250 ml) shredded Tex-Mex cheese or preferred cheese
fresh herbs, for garnish, as desired
Instructions
- Preheat oven to 375 F (190 C). Line 3 baking sheets with foil.
- In a large bowl, toss golden beets with 2 tbsp (30 ml) olive oil, ½ tsp (2.5 ml) salt and ½ tsp (2.5 ml) pepper. Spread on 1 baking sheet.
- In same bowl, toss carrots with 1 tbsp (15 ml) olive oil, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) pepper. Spread on second baking sheet.
- In same bowl, toss red beets with 1 tbsp (15 ml) olive oil, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) pepper. Spread on third baking sheet.
- Roast each baking sheet of vegetables for 30 to 40 minutes, until tender enough for a fork to pierce through but with some resistance. Remove from oven and allow to cool. Can be made a day in advance and refrigerated until ready to use.
- In a large saucepan or stockpot, cover potatoes and yams with water up to 2-in (5 cm) higher than vegetables. Add remaining 2 tbsp (30 ml) salt and bring to a boil. Continue cooking for 20 to 25 minutes, until tender enough for fork to pierce into a chunk of potato or yam easily. Drain vegetables into a colander and return to saucepan or stockpot.
- Add butter, sour cream, Dijon mustard, Tabasco and white pepper. Using a potato masher, mix until smooth and fluffy. Add green onions and mix well. Season with salt, as desired. Cool completely. Can be made a day in advance and refrigerated until ready to use.
- When ready to assemble, preheat oven to 375 F (190 C) and adjust oven rack to centre position. Lightly spray or brush the inside of a Bundt cake pan that’s about 4-in (10 cm) high and 10-in (25 cm) in diameter.
- Place phyllo sheets stacked up on a clean work surface. Cut phyllo stack along shorter edge into 4-in (10 cm) wide strips and cover with a slightly damp tea towel to avoid drying. Using 1 phyllo strip at a time, line bottom and sides of Bundt pan, allowing for about a 5-in (12.5 cm) overhang on outer edge of pan. Brush each strip generously with melted clarified butter or ghee after each placement. This should build up to 3 to 4 layers of phyllo pastry.
- Spread one-third of mashed potato mixture on phyllo pastry along the inside of Bundt pan. In a large mixing bowl, mix remaining mashed potato mixture with roasted golden beets, roasted carrots, mushrooms, peas and shredded cheese. Spread half of mixture evenly into prepared Bundt pan. Scatter half of roasted red beets evenly on top. Spread remaining potato mixture and layer with remaining red beets. Gently press to compress filling. Fold overhanging phyllo over filling and tuck into inside edge of pan. Do not worry about how the surface looks, as it will become the bottom of the crown. Bake for 45 minutes.
- Remove from oven and let rest in pan for at least 5 minutes. Carefully invert Bundt pan onto a large baking sheet and return crown to oven. Bake for another 15 to 20 minutes, until surface turns golden brown. Remove from oven and let rest for 5 minutes. Carefully transfer to serving platter and garnish with herbs as desired.
Drink Pairings
Crustless Quiche with Smoked Salmon
We all love quiche, but it is a commitment to make, this recipe doesn’t have a crust and so it’s so easy! You still get the decadent custard but with a lot less effort. Baking it at a lower temperature ensures the custard stays soft and delicate. This style makes it easy to whip up on a holiday morning. Try pairing this recipe with Chardonnay Kendall Jackson Vintners Reserve or Villa Teresa Prosecco Frizzante.Ingredients
Serves 6
2 tbsp (30 ml) butter, room temperature, for dish
8 eggs
1 cup (250 ml) whipping cream
1 cup (250 ml) whole milk
2 tsp (10 ml) salt
¼ tsp (1 ml) freshly ground black pepper
3 tbsp (45 ml) finely chopped fresh chives, divided
2 tbsp (30 ml) finely chopped fresh parsley leaves, divided
vegetable oil, for frying
3 tbsp (45 ml) capers, drained and dried on paper towel
¼ cup (60 ml) crème fraîche
1 lemon, zest only
3 oz (85 g) cold-smoked salmon
Instructions
- Preheat oven to 325 F (160 C). Butter a 10‑in (25 cm) pie plate or quiche dish and set aside.
- In a medium mixing bowl, mix eggs, whipping cream, milk, salt, pepper, 2 tbsp (30 ml) chives and 1 tbsp (15 ml) parsley. Check seasoning and adjust.
- Pour into pie plate and bake for 45 minutes to 1 hour, or until custard is set. Remove from oven and set aside. If making ahead, store in refrigerator until ready to serve.
- While quiche is baking, fill a small saucepan with 1-in (2.5 cm) vegetable oil and heat over medium-high. Once oil is hot, carefully fry capers until they have popped open and are crisp, about 3 minutes. Remove from oil and drain on paper towels. Set aside.
- Mix crème fraîche with lemon zest and remaining chives and parsley.
- Before serving, arrange salmon on quiche and garnish with crème fraîche and capers. If made ahead, quiche can be served cold, at room temperature, or reheated in oven at 350 F (160 C) for 15 minutes before arranging with salmon and garnishing.
Drink Pairings
Raspberry Cheesecake Semifreddo
A Semi-Freddo is a delicious frozen dessert that hails from Italy. The term "Semi-Freddo" translates to "semi-frozen" in Italian, perfectly describing its texture. Far easier to make than churning ice cream but just as satisfying, it is mixed with the delicious flavours of a classic cheesecake, ensuring that this dessert will please any guest. Try pairing this recipe with Inniskillin Okanagan Reserve Riesling.Ingredients
Serves 8 to 10
2 cups (500 ml) frozen raspberries
1 lemon, juice only
¼ cup + ⅔ cup (220 ml) granulated sugar, divided
9 egg yolks
1 tsp (5 ml) vanilla extract
2 cups (500 ml) whipping cream
½ cup (125 ml) cream cheese, room temperature
½ cup (125 ml) graham cracker crumbs
½ cup (125 ml) fresh raspberries
½ cup (125 ml) roasted, unsalted, shelled pistachios, chopped
Instructions
- Line a 5 × 12-in (12.5 × 30 cm) loaf pan with plastic wrap. Set aside.
- In a small saucepan over medium heat, heat raspberries, lemon juice and ¼ cup (60 ml) sugar. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Set aside and allow to cool completely.
- In a medium saucepan over medium-high heat, bring 2-in (5 cm) water to a boil. In a large metal bowl that fits onto saucepan, whisk egg yolks, remaining ⅔ cup (160 ml) sugar and vanilla until light and frothy. Place bowl over saucepan and whisk vigorously for 5 to 10 minutes, until egg yolks have thickened enough to coat the back of a spoon. Allow to cool.
- In a separate large metal bowl and using a handheld mixer, whisk whipping cream to form stiff peaks. Add cream cheese and whisk again to combine. Pour egg yolk mixture into whipped cream. Using a spatula, fold until combined.
- To assemble, pour half of the raspberry mixture into prepared loaf pan to create an even layer. Place in freezer for 15 minutes to freeze. Remove from freezer, pour half of the cream mixture into pan, sprinkle evenly with graham cracker crumbs and return to freezer to harden slightly, about 30 minutes. Remove from freezer, top with remaining raspberry mixture and then remaining cream mixture and freeze overnight.
- When ready to serve, remove from pan and flip upside down onto a serving dish. Slice into 1-in (2.5 cm) slices and serve with fresh raspberries and chopped pistachios. Can keep frozen for 2 weeks.
Drink Pairings
Hot Toddy of The North
It is a common belief that the Hot Toddy originated in India around the early 1600s, derived from the Hindi word “taddy”, a drink made with fermented palm sap. By the 1780s, the “Toddy” was redefined as “an alcoholic drink made with hot water, spices, and sugar”. This vague definition gave way for the creation of countless variations and the following recipe is another perfect Toddy, ready to a fight off a cold Canadian winter. Featuring Crown Royal Northern Harvest RyeIngredients
Serves
1½ oz (45 ml) Crown Royal Northern Harvest Rye
¾ oz (22 ml) maple syrup
¾ oz (22 ml) fresh lemon juice
3 oz (90 ml) chai tea*
lemon peel studded with whole cloves, for garnish
Instructions
- In a small saucepan over medium heat, combine whisky, maple syrup, lemon juice and chai tea. Once hot, pour into a heatproof mug or glass and garnish with clove-studded lemon peel.
- * To make chai tea, pour 5 oz (150 ml) boiling water over 1 chai tea bag and steep for 4 minutes.
Featuring
BC Celebration
BC cranberry farmers account for approximately 75,000,000 lbs or 12% of the total cranberry production in North America, a considerable contribution worth celebrating. This cocktail offers cheers to all those who grow and nurture the agricultural bounty of British Columbia. Join in raising a glass to these hard-working people and celebrate the holidays with a local cranberry cocktail. Featuring G and W NUTRL and Saintly The Good Sparkling Rose.Ingredients
Serves 1
¼ oz (7.5 ml) orange flower water
¾ oz (22 ml) NÜTRL Vodka
½ oz (15 ml) organic 100% pure cranberry juice (not from concentrate)*
¼ oz (7.5 ml) Simple Syrup**
2 oz (60 ml) Saintly The Good Sparkling Rosé
cranberries/orange twist, for garnish
Instructions
- Pour orange flower water into flute, swirl and discard excess. In mixing glass with cubed ice, combine vodka, juice and Simple Syrup. Stir to chill and dilute, then strain into flute, top with sparkling wine. Garnish as desired.
- * This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Spiced Rum Sour
The Spiced Rum Sour does a great job of delivering complex, layered spice flavours in an easy to make, sour style cocktail. The Bacardi Spice Rum will add a flattering, caramel-like vanilla character, along with cinnamon, nutmeg, almond and dried fruit flavours. Also, try this recipe with lime juice instead of lemon for another variation that will be sure to please your palate. Featuring Bacardi Spiced Rum.Ingredients
Serves
1 egg white
1½ oz (45 ml) Bacardí Spiced Rum
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lemon juice
1 pod star anise, for garnish
Instructions
- Chill a cocktail coupe in freezer for 5 minutes. In a cocktail shaker, combine egg white, spiced rum, Simple Syrup and lemon juice. Shake vigorously and fine strain into chilled coupe. Garnish with star anise.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Hot Buttered Rum
Hot buttered rum is a delightful and comforting cocktail that is perfect for warming up on a chilly day. Laden with winter spices, it is buttery and aromatic, drawing you in for another sip. This recipe includes an easy to make “hot buttered rum batter” that can be stored in the freezer, ready to be spontaneously used to make a delicious hot buttered rum cocktail. Featuring Flor De Cana Anejo Clasico 5 Year OldIngredients
Serves Makes 24 x 1 oz (2 tbsp) pellets.
1 × 1 oz (2 tbsp) Hot Buttered Rum Batter Pellet*
2 oz (60 ml) Flor de Caña 5-Year-Old Añejo Rum
6 oz (180 ml) boiling water
cinnamon stick, for garnish
Instructions
- In a large heatproof mug combine batter pellet and rum, top with boiling water and stir to dissolve. Garnish with a cinnamon stick and stir between sips, as butter will float.
- * To make Hot Buttered Rum Batter Pellets, combine 1 cup (250 ml) butter (room temperature), 1 cup (250 ml) demerara sugar (packed), 1 cup (250 ml) berry sugar, 1½ tsp (7.5 ml) ground cinnamon, 1½ tsp (7.5 ml) pure vanilla extract, ½ tsp (2.5 ml) freshly grated nutmeg, ½ tsp (2.5 ml) ground cloves and ¼ tsp (1 ml) citric acid in a stand mixer and mix until smooth. Place 1 oz (2 tbsp) portions of batter on a parchment-lined baking sheet or use a silicone butter mould, then freeze. Once frozen, transfer to a freezer bag or sealed container and return to freezer until ready to use. Pellets will keep in freezer for up to 6 months.
Drink Pairings
Mistletoe Moments
This aromatic, mint-infused spiced cocktail blends seasonal notes of cranberry, spices, and citrus. Its minty freshness sets the scene to rediscover special moments beneath the mistletoe. Embrace the seasonal flavours in this delightful cocktail, designed to add a touch of magic to your holiday moments. Featuring Empress 1908 Gin.Ingredients
Serves 1
1½ oz (45 ml) Victoria Distillers Empress 1908 Cocktail Gin
1 tbsp (15 ml) cranberry sauce
½ oz (15 ml) Simple Syrup*
¾ oz (22 ml) fresh lemon juice
2 dashes aromatic bitters
3 sprigs mint (save 1 for garnish)
fresh cranberries and a lemon twist, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, cranberry sauce, Simple Syrup, lemon juice, bitters and 2 mint sprigs. Shake vigorously and fine strain over cubed ice in an old-fashioned glass. Garnish with fresh cranberries, a lemon twist and a sprig of fresh mint.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Pomegranate Saffron Couscous
This crowd-pleaser offers both flavour and texture, with pearls of couscous bursting with warm, earthy abundance from saffron, balanced with the tangy sweetness of pomegranates and caramelized onions. Pine nuts bring an added crunch, and the whole experience is a feast in your mouth! Try pairing this recipe with Santa Margarita Rose.Ingredients
Serves 6-8 as a side dish
3 cups (750 ml) chicken or vegetable stock
1 tbsp (15 ml) olive oil
1 tsp (5 ml) saffron threads
2½ cups (625 ml) pearl couscous
¼ cup (60 ml) vegetable oil
4 cups (1 L) thinly sliced shallots, divided
¼ tsp (1 ml) salt, plus more to taste
1 tsp (5 ml) crushed garlic
½ cup (125 ml) pomegranate arils
1 cup (250 ml) chopped fresh mint leaves
½ cup (125 ml) lightly toasted pine nuts
pepper, to taste
1 tbsp (15 ml) white vinegar
chopped fresh parsley and mandarin orange segments, for garnish
Instructions
- In a medium saucepan over medium-high heat, bring stock, olive oil and saffron to a boil. Add couscous, stir and reduce heat to low. Cover and simmer for 12 to 15 minutes. Remove from heat and fluff with fork. Set aside.
- In a large wok, heat vegetable oil over medium-high. Add 3 cups (750 ml) shallots and fry for 2 to 3 minutes. Add salt and continue frying until well-caramelized and deep brown. Do not burn. Using a slotted spoon, transfer shallots to a plate, leaving excess oil in saucepan.
- In same wok over medium-high heat, fry remaining 1 cup (250 ml) shallots until translucent. Add garlic and cook until fragrant, 1 minute. Mix in prepared couscous, pomegranate arils, mint and pine nuts. Season with salt and pepper to taste.
- Stir in vinegar and fried shallots. Remove from heat, cover and set aside. Garnish with chopped parsley and mandarin segments, and serve.
Drink Pairings
Winter Spiced Gin & Tonic
Not all gin and tonics are the same! A quality gin and it’s botanicals should be complimented not only by the premium tonic you choose, but also by the expression of the garnish in your glass. Tanqueray 10 gin uses both orange and grapefruit as botanicals, so along with slices of these citrus fruits, the garnishing of winter spices can make this gin and tonic one of your new holiday favourites. Featuring Tanqueray No. Ten Batch Distilled Gin.Ingredients
Serves
1½ oz (45 ml) Tanqueray No. Ten Gin
4 oz (120 ml) premium tonic water
1 pod star anise, a few whole cloves and allspice, for garnish
1 sprig rosemary, for garnish
slice of both grapefruit and orange, for garnish
Instructions
- In a goblet, combine gin and tonic. Add ice and garnish with spices and citrus slices.