Mountain Mulled Wine

Mulled Wine is often served at Christmas markets throughout Europe with each culture, country, and homes adding their own twist, so there is no specific classic recipe for this delicious winter cocktail. The one common thread is that red wine, served warm, is complimented with various spices and spirits. The following recipe involves red wine and brandy, warmed with citrus peel and aromatic spices, always a welcome treat when it’s cold outside. Featuring Sumac Ridge Private Reserve Cabernet Merlot and St-Rémy V.S.O.P.
Ingredients Instructions

Ingredients

Serves 7 x 5oz (150 ml)
peel of 2 oranges, pith removed
3 coin-sized pieces ginger, peeled
3 cinnamon sticks
10 to 12 whole cloves
10 to 12 whole allspice, cracked
3 whole pods cardamom, lightly crushed
1 vanilla bean, scored open
¾ cup (180 ml) water
½ cup (125 ml) granulated sugar
1 bottle (750 ml) Sumac Ridge Private Reserve Cabernet Merlot
5 oz (150 ml) St-Rémy VSOP
orange slices, for garnish

Instructions

  1. In centre of a 12-in (30 cm) square of cheesecloth, place orange peels, ginger and spices, then tie into a satchel with a 10-in (25 cm) piece of kitchen string.
  2. In a Dutch oven or heavy saucepan with lid, combine water and sugar and simmer over medium heat to dissolve. Add red wine, brandy and spice satchel and simmer, covered, for 20 to 30 minutes. Turn off heat and steep, covered, for an additional 30 minutes. Remove spice satchel, ladle into heatproof cups and garnish each with an orange slice.
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Featuring

Holiday Punch

Combine the flavours of BC Whisky with rosemary honey, cranberry, and lemon along with the floral character of earl grey tea to create a memorable flavour experience. This Holiday Punch can be easily made a day or two before your next holiday gathering, allowing everything to harmoniously join in chorus. Featuring Shelter Point Distillery Single Malt Whiskey.
Ingredients Instructions

Ingredients

Serves 17
1 bottle (750 ml) Shelter Point Whisky
4 cups (1 L) Earl Grey tea*
1½ cups (375 ml) Rosemary Honey Syrup**
1½ cups (375 ml) organic 100% pure cranberry juice (not from concentrate)***
¼ cup (60 ml) fresh lemon juice
¾ oz (22 ml) aromatic bitters
fresh cranberries, lemon wheels and rosemary sprigs, for garnish

Instructions

  1. In a 16-cup (4 L) container, stir all ingredients except garnishes. Refrigerate to chill for 3 hours. When ready to serve, transfer to dispenser or bowl. Add cubed ice. For each serving add 5 oz (150 ml) to punch glass over cubed ice. Garnish with cranberries, lemon and rosemary.
  2. * To make Earl Grey tea, steep 6 Earl Grey tea bags in 4½ cups (1 L + 125 ml) boiling water for 5 minutes. Remove tea bags and set aside to cool.
  3. ** To make Rosemary Honey Syrup, in a small saucepan, combine ¾ cup (180 ml) boiling water with 3 sprigs rosemary. Simmer for 5 minutes. Strain out rosemary, reserve liquid and rinse saucepan. In same saucepan, stir ½ cup (125 ml) rosemary water and 1 cup (250 ml) honey. Allow to cool before using.
  4. *** This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
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Featuring

Warm Brussels & Kale Slaw

Quick, healthy and tasty, this Brussel and Kale Slaw recipe will soon become the trusted go-to when you are short on time but need to impress the discerning palates you’ve invited for dinner! Have any leftovers? Add them into a wrap for extra crunch and nutritional value. Try pairing this recipe with a vibrant Sauvignon Blanc, such as the Matua Hawkes Bay Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6-8 as a side dish
2 tbsp (30 ml) vegetable oil
1 cup (250 ml) thinly sliced shallots
2 cups (500 ml) thinly sliced Brussels sprouts
2 cups (500 ml) kale leaves roughly chopped into 2-in (5 cm) pieces
1 cup (250 ml) thinly sliced radicchio
2 tbsp (30 ml) olive oil
salt and pepper, to taste
2 tbsp (30 ml) white vinegar
shaved Parmesan, cranberries (optional) and toasted pine nuts (optional), for garnish

Instructions

  1. In a large skillet or wok over medium, heat vegetable oil. Add shallots and sauté for 3 to 5 minutes, until edges of shallots start turning brown.
  2. Add Brussels sprouts, kale and radicchio. Toss for about 1 minute. Add olive oil and season with salt and pepper.
  3. Add vinegar and quickly toss vegetables together. Remove from heat and transfer to a serving bowl. Garnish with shaved Parmesan along with cranberries and toasted pine nuts, if desired.
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Drink Pairings

Baked Spaghetti & Meatballs

Who doesn’t love spaghetti and meatballs? Make it so much more irresistible by smothering it with cheese and baking it. We’ve included the most delicious and simple sauce and baking the meatballs instead of frying cuts down on time and mess. Try pairing this recipe with Puglia Primitivo Luccarelli or Chianti Classico Ricasoli Brolio 2018
Ingredients Instructions

Ingredients

Serves 4-6
2 × 23 oz (660 ml) jars strained tomatoes
¼ cup (60 ml) butter
1 medium yellow onion, halved
4 tsp (20 ml) salt, divided
freshly ground black pepper, to taste
1½ lbs (680 g) ground beef
1 cup (250 ml) bread crumbs
½ cup (125 ml) grated Parmesan, plus more to serve
1 egg
1 tsp (5 ml) garlic powder
3 cloves garlic, grated
3 tbsp (45 ml) chopped fresh parsley, plus more for garnish
1 lb (450 g) spaghetti
12 oz (340 g) mozzarella, grated, divided
1 handful fresh basil leaves, for garnish

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a large saucepan over medium-high heat, bring strained tomatoes, butter, onions, 2 tsp (10 ml) salt and a pinch of pepper to a boil. Turn heat to low, cover and simmer for 30 minutes.
  3. In a large mixing bowl, combine remaining 2 tsp (10 ml) salt, ground beef, bread crumbs, Parmesan, egg, garlic powder, garlic and parsley. Mix well. If desired, cook a small amount of meatball mixture in a frying pan to taste seasoning, adjust if necessary.
  4. Using a medium-sized spoon, scoop and roll meat mixture into about 3 tbsp (45 ml) sized balls (makes about 25 meatballs). Place them on a parchment-lined baking sheet.
  5. Bake meatballs for 10 to 15 minutes, until lightly browned. Transfer them to tomato sauce and simmer for another 10 to 15 minutes, or until cooked all the way through and no longer pink inside.
  6. While meatballs are cooking, cook spaghetti according to package directions.
  7. Toss spaghetti with three-quarters of sauce (no meatballs) and half of the mozzarella. Place in a 10-in (25 cm) cast iron skillet or baking dish. Top with remaining sauce, all meatballs and remaining mozzarella.  
  8. Bake for 15 to 20 minutes, or until cheese is melted and golden. Garnish with chopped parsley and basil.
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Drink Pairings

Lobster Salad

Designed for the entire table to participate and mix together, this Lobster Salad is refreshing, elegant and deeply satisfying with a soy, sesame dressing bringing prosperity for all in the year ahead. Created by Chef He at Mott 32 in Vancouver, BC. Try pairing this recipe with Phanton Creek Estates Pinot Gris or Frind Winery Brut.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 lbs (900 g) whole live lobster
¼ lb (110 g) mixed vegetables (carrots, cucumbers and celtuce recommended)
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) white vinegar
3 tbsp (45 ml) granulated sugar
1 tbsp (15 ml) sesame oil
7 tbsp + 1 cup (355 ml) neutral‑flavoured oil, divided
1 tbsp (15 ml) chopped peanuts
2 tsp (10 ml) sesame seeds
8 to 10 small wonton wrappers, sliced into ½-in (1.25 cm) strips

Instructions

  1. Bring a large pot of water to a boil. Rinse lobster under cold running water and place in boiling water. Boil for 15 minutes, covered, then remove from water and set aside to cool. Once cool enough to handle, remove lobster meat from shell and cut into thin slices.
  2. Clean and dry vegetables and slice into thin strips.
  3. To make salad dressing, in a large bowl, mix soy sauce, vinegar, sugar, sesame oil and 7 tbsp (105 ml) neutral‑flavoured oil. Set aside.
  4. Heat a wok on high. Add 1 cup (250 ml) neutral-flavoured oil and heat until sizzling hot. Add peanuts, sesame seeds and wonton wrappers and deep-fry until brown and crispy, 6 to 10 minutes.
  5. Place lobster meat in centre of a large, wide bowl. Arrange piles of thinly sliced vegetables around. Sprinkle deep-fried peanuts, sesame seeds and wonton crisps on top of salad. After presenting dish, before serving, drizzle with dressing and toss ingredients together gently, to coat. Serve immediately.
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Drink Pairings

Braised Chicken, Chestnuts and Hua Diao

Experience the fusion of locally sourced, free-range chicken elevated with the buttery sweetness of chestnuts and the rich depth of 8-year-old Hua Diao wine. This dish is crafted by Chef He at Mott 32 in Vancouver, BC. Try pairing this recipe with Quails Gate Chardonnay or Tinhorn Creek Pinot Gris 2022.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 whole chicken (about 3½ lbs/1.6 kg), cut into pieces
4 to 5 slices fresh ginger
2 green onions
1 tbsp (15 ml) neutral-flavoured oil
1½ cups (375 ml) aged Hua Diao cooking wine (preferably 8 or 15 years old)
3 to 4 pieces rock sugar
1½ tsp (7.5 g) salt
1 cup (250 ml) chestnuts
cilantro, for garnish

Instructions

  1. Rinse and dry chicken, ginger and green onions.
  2. Cut green onions into 1-in (2.5 cm) sections.
  3. Heat a clay pot on high until piping hot. Add oil and ginger slices and fry until fragrant, about 3 minutes.
  4. Add chicken, Hua Diao, green onions, rock sugar and salt. Fill clay pot with water until everything is covered and simmer on medium heat for 10 minutes.
  5. Stir chicken and flip bottom pieces to top to ensure heat is distributed evenly. Add chestnuts and stew for 8 more minutes, or until chicken reaches an internal temperature of 165 F (74 C). Garnish with cilantro. Serve immediately.
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Drink Pairings

Braised Lamb Shanks served with Polenta

Impress your guests with this hearty and filling dish that’s also quite easy to make! The shanks are simply braised until tender and can be made a few days in advance and warmed in the sauce when ready to serve. Cheesy polenta is the perfect comforting accompaniment. This recipe uses stone ground polenta for more texture and flavour, but you can use any polenta you can find. Try pairing this recipe with Carinena Reserva Monasterio de Las or Shiraz Pirramimma McLaren Vale 2019
Ingredients Instructions

Ingredients

Serves 6
2 tbsp (30 ml) vegetable oil
6 lamb shanks
2 tsp (10 ml) salt
freshly ground black pepper, to taste
1 large onion, sliced
2 medium carrots, cut into 2-in (5 cm) pieces
¼ cup (60 ml) tomato paste
1 cup (250 ml) red wine
3 cups (750 ml) beef stock
1 bay leaf
1 sprig fresh rosemary
3 sprigs fresh thyme
GREMOLATA
1 bunch fresh parsley, leaves only, roughly chopped
1 lemon, zest and juice
3 anchovy fillets, finely chopped
3 cloves garlic, minced
5 capers, minced
1 chili, finely chopped (optional)
1 tbsp (15 ml) red wine vinegar
3 tbsp (45 ml) extra-virgin olive oil
POLENTA
4 cups (1 L) water 
1 cup (250 ml) milk
2 tsp (10 ml) salt
1½ cups (375 ml) stone-ground polenta
½ cup (125 ml) grated Parmesan
2 tbsp (30 ml) butter

Instructions

  1. To prepare Lamb, preheat oven to 300 F (150 C). In a large Dutch oven or frying pan over medium-high heat, heat oil until it shimmers.
  2. Season lamb with salt and pepper. In batches, sear lamb until golden brown on all sides. Remove lamb from pan and set aside.
  3. Turn heat to low and add onions and carrots. Sweat until onions are soft, about 5 minutes. Add tomato paste and continue cooking until tomato paste has slightly caramelized, 5 to 8 minutes. Deglaze with wine.
  4. Return lamb shanks to Dutch oven, if using (if you used a frying pan, follow method in next step instead). Add stock and enough water to cover lamb. Add bay leaf, rosemary and thyme and bring to a boil. Cover with lid and place in oven. Cook for 2 hours, or until lamb is tender.
  5. If you used a frying pan, put seared lamb shanks in an ovenproof casserole large enough to fit all shanks. Add stock to frying pan with tomato and vegetable mixture, bring to a boil over high heat, then pour over lamb. Add water to cover. Add bay leaf, rosemary and thyme, cover with foil and cook in oven for 2 hours, or until lamb is tender.
  6. While lamb is cooking, make Gremolata. In a small bowl, mix parsley, lemon zest and juice, anchovies, garlic, capers, chili (if desired), red wine vinegar and olive oil. Check seasoning and adjust. Cover and keep in refrigerator until ready to serve.
  7. Once lamb is cooked, remove it from cooking liquid and keep warm in oven covered with foil. Remove and discard carrots and herbs. Let liquid sit for 10 minutes, then remove excess fat that floats to top. Bring to a boil over medium-high heat and reduce, stirring occasionally, until it reaches a sauce consistency, about 10 minutes.
  8. To make Polenta, in a medium saucepan over medium-high heat, bring water, milk and salt to a boil. Slowly whisk in polenta. Bring back to a boil, then reduce heat to low, stirring constantly. Cook for 10 to 15 minutes, or until it is like a soft porridge. If it is too thick, add more water until it reaches desired consistency. Add Parmesan and butter and stir to combine. Check and adjust seasoning.
  9. To serve, divide polenta evenly between 6 bowls. Top each bowl with a lamb shank and sauce and garnish with gremolata.
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Drink Pairings

Nduja Puffs

Fluffy, flaky, tangy, and spicy best describe these Nduja Puffs as taste buds are smothered with pillowy puff pastry, zesty tomato and an unmistakeably Calabrian heat that is tempered with creamy cheese sweetness. These pastries can be made in advance and frozen. Simply bake and garnish before serving. Try pairing this recipe with Strange Fellows Brewing Talisman.
Ingredients Instructions

Ingredients

Serves 15 puffs
21 oz (600 g) puff pastry, thawed
8 oz (225 g) 'nduja sausage, casing removed
1 cup (250 ml) cream cheese, room temperature
1 tbsp (15 ml) mayonnaise
1 tsp (5 ml) granulated sugar
1 egg
2 tbsp (30 ml) water
8 cherry tomatoes, cut in half
fresh basil leaves, for garnish

Instructions

  1. On a clean, lightly floured work surface, roll out puff pastry. Using a 3-in (7.5 cm) flower-shaped cookie cutter, cut 15 pastry flowers. Using a smaller 2½-in (6.25 cm) flower-shaped cookie cutter, cut 15 pastry flowers. Using a 1¼-in (3 cm) round cookie cutter, cut centre of smaller flowers to leave a hole in centre. Chill cut pastry flowers in refrigerator for at least 30 minutes.
  2. Preheat oven to 400 F (200 C). Line a large baking sheet with parchment and set aside.
  3. In a food processor, blend 'nduja, cream cheese, mayonnaise and sugar for 30 seconds. Spoon into a large piping bag and cut a hole, ½-in (1.25 cm) in diameter, at the tip. Set aside.
  4. In a small bowl, prepare an egg wash by whisking egg and water until blended.
  5. Spread large pastry flowers 2-in (5 cm) apart on prepared baking sheet and brush lightly with egg wash. Place a small pastry flower over centre of each large one and brush lightly with egg wash. Pipe 'nduja mixture in cavity up to about ¼-in (0.6 cm) above level of small flower. Bake for 15 minutes, until pastry is golden brown. Cool slightly before serving, as filling will be very hot.
  6. Add a cherry tomato half in centre over 'nduja filling and garnish with basil leaves.
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Drink Pairings

Cheesy Cauli-Gratin

Creamy and savoury, this gratin will have even the pickiest eater begging for more! Serve it as a side, or as a main alongside your favourite salad or some warm crusty bread to soak up that rich delicious sauce. This recipe can be made in advance and re-heated before serving. Try pairing this recipe with a full-bodied chardonnay, such as the Freemark Abbey Chardonnay from the Napa Valley.
Ingredients Instructions

Ingredients

Serves 6-8 as a side
1 large head cauliflower, cut into 2-in (5 cm) florets, washed and drained
½ cup (125 ml) butter, divided
⅓ cup (80 ml) all-purpose flour
2½ cups (625 ml) warm milk, divided
½ tsp (2.5 ml) white pepper
¼ tsp (1 ml) ground nutmeg
⅛ tsp (a pinch) cayenne pepper
2 cups (500 ml) Gruyère, divided
salt, to taste
⅓ cup (80 ml) bread crumbs
2 tbsp (30 ml) chopped fresh parsley

Instructions

  1. Place cauliflower in a large heatproof, microwave‑safe bowl. Cover with a heatproof plate and cook in microwave on high for 5 minutes. Set aside.
  2. In a medium saucepan, melt ¼ cup (60 ml) butter over medium heat. Using a whisk, add flour and mix to form a smooth roux. Cook for about 2 minutes, whisking constantly.
  3. Carefully add 1 cup (250 ml) milk and stir vigorously to blend well. Add remaining 1½ cups (375 ml) milk and continue whisking until sauce is smooth.
  4. Stir in white pepper, nutmeg, cayenne and 1 cup (250 ml) Gruyère. Stir until smooth and cheese has melted. Remove from heat. Season with salt.
  5. Pour one-third of cheese sauce in a heatproof casserole dish. Spread cauliflower evenly over sauce. Pour remaining sauce over cauliflower. This can be made a day in advance and refrigerated until ready to use. Bring to room temperature before baking.
  6. Preheat oven to 375 F (190 C).
  7. In a small skillet, melt remaining ¼ cup (60 ml) butter over medium heat and add bread crumbs. Toast for 1 minute and remove from heat. Transfer to plate to cool.
  8. Spread remaining 1 cup (250 ml) Gruyère evenly over cauliflower. Top with toasted bread crumbs and bake for 20 to 30 minutes, or until cheese on surface has melted and bread crumbs look golden brown. Allow to rest for 10 minutes before serving. Garnish with chopped parsley.
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Drink Pairings

Dried Oyster Bean Curd Roll

This crispy Oyster Bean Curd Roll is filled with Umami flavour. Expertly crafted by Chef He at Mott 32 in Vancouver, BC. This recipe is bountiful with savory richness of dried oysters balanced with Shiitake mushrooms and preserved Chinese sausage. Try pairing this recipe with Tantalus Pinot Noir 2021 or Black Sage Vineyard Oliver Merlot 2019.
Ingredients Instructions

Ingredients

Serves about 20 rolls
1 lb (450 g) dried Chinese or Japanese oysters
⅓ cup + 3 to 4 tbsp (125 to 140 ml) neutral-flavoured oil, divided
⅓ cup (80 ml) water
3½ tbsp (52.5 ml) oyster sauce, divided
2½ tbsp (37.5 ml) minced fresh ginger, divided
2 green onions, roughly chopped
2½ tsp (12.5 ml) salt, divided
⅓ cup (80 ml) cooked fat choy (washed and boiled in stock or water for 5 minutes)
5 sheets fresh bean curd (about 11 × 17-in/28 × 43 cm each)
8 oz (225 g) preserved Chinese sausages, diced
10 oz (280 g) shiitake mushrooms, diced
1½ tsp (7.5 ml) pepper
1½ tsp (7.5 ml) granulated sugar
1½ tsp (7.5 ml) chestnut powder

Instructions

  1. Rehydrate dried oysters in cold water for about 3 hours, then thoroughly rinse and roughly chop. Heat ⅓ cup (80 ml) oil in a frying pan over high, then flash-fry oysters in hot oil for 2 to 3 minutes. Add ⅓ cup (80 ml) water, 2 tbsp (30 ml) oyster sauce, 1 tbsp (15 ml) ginger, green onions and 1 tsp (5 ml) salt, then reduce heat to low and simmer, covered, for 35 minutes. Remove lid and simmer for 5 more minutes. Remove from heat and set aside.
  2. Dice cooked fat choy into small pieces. Set aside.
  3. Rinse bean curd sheets and pat dry. Cut each sheet into 4 rectangles and set aside to make rolls.
  4. Heat a separate pan on medium and add 1 tbsp (15 ml) oil. Add 1½ tbsp (22.5 ml) ginger and preserved sausage and stir-fry until fragrant, 1 to 2 minutes. Add mushrooms and fat choy and stir-fry until fragrant, 3 to 5 minutes. Add oysters, 1½ tbsp (22.5 ml) oyster sauce, 1½ tsp (7.5 ml) salt, pepper, sugar and chestnut powder to pan and stir-fry until all ingredients are heated and fragrant, 3 to 4 minutes. Remove from heat.
  5. Place a spoonful of stir-fried mixture on a bean curd rectangle (do not overpack). Wrap filled rectangle into a spring roll. Repeat until you’ve used up all rectangles and filling.
  6. Heat a deep wok on high. Add 2 to 3 tbsp (30 to 45 ml) oil and heat until sizzling hot. Carefully slide rolls into hot oil and fry until golden brown, about 2 minutes per side.
  7. Remove from heat and place rolls on a draining rack or paper towel to absorb excess oil. Serve immediately.
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Drink Pairings

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