Wine-Glazed Carrots

This lovely and earthy side dish is a great accompaniment to the wine roast chicken. Dry toasting and grinding your own cumin seeds brings out the cumin’s flavour profile and intensity even more. In fact, toasting and grinding whole spices at home instead of purchasing pre-ground spices may extend their shelf life as they retain a better flavour when stored whole. Use your favourite BC wine to glaze these delectable carrots.
Ingredients Instructions

Ingredients

Serves 6
1 tsp (5 ml) cumin seeds
¾ cup (180 ml) white wine, divided
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) maple syrup or liquid clover honey
¼ tsp (1 ml) red pepper chili flakes (optional)
kosher salt and freshly ground black pepper, to taste
1 lb (450 g) slender rainbow carrots, scrubbed and tops trimmed to about 1-in (2.5 cm)
2 tbsp (30 ml) chopped flat-leaf parsley

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a large ovenproof frying pan, toast cumin seeds over medium heat until fragrant, 1 to 2 minutes. Remove frying pan from heat and transfer toasted seeds to a mortar and pestle. Grind or pound until coarse. Alternatively, crush seeds on a cutting board using a heavy saucepan.
  3. In same large frying pan removed from heat, whisk together ½ cup (125 mL) wine, oil, maple syrup, red pepper chili flakes, ground cumin and a good pinch each salt and pepper. Place over medium-high heat and bring to a boil. Once at a boil, remove frying pan from heat, add carrots and toss well to coat with wine mixture. Cover frying pan with a lid or seal with foil before transferring to oven to roast until carrots are just starting to become tender, about 15 to 20 minutes. Remove lid or foil, gently toss carrots and continue to roast in oven until carrots are tender, another 10 to 15 minutes.
  4. Using an oven mitt or tea towel, remove frying pan from oven. Transfer carrots to a serving platter and keep warm. Still using oven mitt or tea towel to hold pan’s handle, add remaining ¼ cup (60 ml) wine to pan and bring to a boil over high heat, stirring to scrape any browned bits from bottom of pan. Boil, stirring often, until liquid has reduced by at least half and is slightly syrupy, about 3 minutes.
  5. To serve, drizzle reduced cooking liquid over carrots. Sprinkle with parsley and serve warm or at room temperature.
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Drink Pairings

Averna Collins

Averna Amaro Siciliano is an Italian bitter liqueur (29% ABV) with hints of orange and licorice and notes of myrtle, juniper, rosemary and sage, among other botanicals. Combining these rich and bittersweet flavours with soda, lemon and simple syrup results in a delightfully fresh yet savoury Collins, topping out at 7 percent ABV.
Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) Averna Amaro Siciliano
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
2 oz (60 ml) soda water
1 lemon wheel, for garnish
1 sprig of thyme, rosemary or sage, for garnish

Instructions

  1. In a cocktail shaker with cubed ice, combine Averna, lemon juice and Simple Syrup. Shake, then strain into a Collins glass. Top with soda water and fill with cubed ice. Garnish with lemon wheel and thyme, rosemary or sage.
  2. *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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Featuring

Roast Chicken with Wine, Walnut & Goat’s Cheese Stuffing

Celebrate the BC wine harvest with this vineyard-inspired dinner. Prepare a classic roast chicken filled with traditional bread stuffing flavoured with herbs, goat cheese and toasted walnuts. Heighten the sauce by using a full-bodied BC white wine to seamlessly compliment the stuffing. Try pairing with Wine Glazed Carrots recipe.
Ingredients Instructions

Ingredients

Serves 6
4 slices white bread, cut into ½-in (1.25 cm) cubes
¾ cup (180 ml) walnut halves
8 oz (225 g) goat’s cheese, crumbled
2 tbsp (30 ml) liquid clover honey
2 tsp (10 ml) fresh rosemary, chopped
2 tsp (10 ml) fresh thyme, chopped
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
2½ cups (625 ml) white wine, divided
kosher salt and freshly ground black pepper, to taste
1 × 3 lbs (1.4 kg) whole chicken
1 tbsp (15 ml) unsalted butter, melted1 tbsp (15 ml) unsalted butter, melted
1 tbsp (15 ml) cold unsalted butter, cut into small pieces
3 tbsp (45 ml) all-purpose flour
1 cup (250 ml) no-salt-added chicken stock

Instructions

  1. Preheat oven to 375 F (190 C). Line a roasting pan with foil and set a rack in pan.
  2. To make stuffing, place bread and walnuts on a baking sheet in one layer and toast in oven, stirring occasionally, until bread is lightly browned and walnuts are fragrant, about 10 to 15 minutes. Remove from oven and set aside.
  3. In a medium bowl, stir together goat’s cheese, honey, rosemary, thyme, garlic, olive oil, ½ cup (125 ml) white wine, toasted bread and walnuts. Taste and season mixture with a good sprinkle of salt and pepper. Set stuffing aside.
  4. Remove chicken giblets, if any, and save for another use. Rinse chicken inside and out. Pat outside dry with paper towel. Using your fingers or a brush, rub skin of chicken with melted butter. Tuck pieces of cold butter under skin. Sprinkle chicken generously with salt and pepper inside and out. Loosely spoon stuffing into cavity of chicken before securing loose skin together with toothpicks or twine. Alternatively, cover cavity with a piece of foil or a slice of bread. Tie the legs together with kitchen string and tuck the wing tips under the body.
  5. Place chicken, breast-side up, on rack in prepared roasting pan. Roast, basting several times with pan juices, for 1 hour and 30 minutes to 1 hour and 45 minutes. Chicken is done when internal temperature in thickest part of thigh reads 165 F (74 C). Stuffing should be at the same temperature reading. Once cooked thoroughly, remove from oven and let rest for about 15 minutes on rack.
  6. To make a gravy, skim off fat from pan drippings and reserve fat. Add 3 tbsp (45 ml) reserved fat to a large skillet or frying pan and warm over medium heat, reserving remaining drippings. Whisk flour into fat, making a roux. Cook, whisking constantly, for 2 minutes. Whisk in reserved drippings, remaining 2 cups (500 ml) of wine and chicken stock. Continue cooking gravy, stirring constantly, until thickened. Season to taste with salt and pepper.
  7. To serve, scoop stuffing out of chicken and then carve chicken. Divide chicken and stuffing between serving plates and serve with gravy and Wine-Glazed Carrots.
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Drink Pairings

Sour Cherry & Plum Old Fashioned

Old Fashioned with a twist! Angel’s Envy Kentucky Straight Bourbon Whiskey plus Sour Cherry Plum Cordial takes this Old Fashioned cocktail to a new level.
Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) Angel’s Envy Kentucky Straight Bourbon Whiskey
½ oz (15 ml) Sour Cherry & Plum Cordial*
3 to 5 dashes plum bitters
1 lemon twist, dried plum or fresh plum slice, for garnish (optional)

Instructions

  1. Add all ingredients to a mixing glass with ice. Stir and strain into a rocks glass over fresh ice.
  2. Garnish with lemon twist, dried plum or fresh plum slice.
  3. *To make Sour Cherry & Plum Cordial, add 2 cups (500 ml) each chopped fresh plums, pitted dark cherries and brown sugar to a saucepan along with juice of 1 lemon and ½ tbsp (7.5 ml) malic acid (optional). Bring to a boil over medium heat until reduced to syrup consistency, about 10 to 15 minutes. Reduce heat to low and continue stirring to desired consistency. Remove from heat, strain off fruit and allow to cool before using. Will keep in refrigerator for up to 2 weeks. Makes about 3 cups (750 ml).
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Featuring

Gochujang Mushroom Tacos

The Korean gochujang sauce obsession is real, and so is ours with this tasty cremini mushroom gochujang taco that offers the perfect sweet heat. Easy to make for quick lunches or picnics in the park. Check below for our drink pairing ideas!
Ingredients Instructions

Ingredients

Serves 6 to 8 tacos
2 tbsp (30 ml) extra-virgin olive oil
1 lb (450 g) cremini mushrooms
1 tbsp (15 ml) butter
2 cloves garlic, minced
1 tbsp (15 ml) minced ginger root
2 tbsp (30 ml) gochujang paste
1 tbsp (15 ml) maple syrup
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) rice wine vinegar
¼ cup (60 ml) mayonnaise
½ lime, juice only
1 tsp (5 ml) wasabi paste (or to taste)
½ small Napa cabbage, shredded
2 carrots, peeled into ribbons
¼ red onion, thinly sliced
6 to 8 (6-in/15 cm) flour tortillas
1 avocado, sliced
1 cup (250 ml) fresh cilantro leaves

Instructions

  1. In a sauté pan over medium heat, heat oil. Add mushrooms and cook for 5 to 8 minutes, until soft. Add butter, garlic and ginger. Sauté for another 3 minutes (do not cover; you want the liquid to cook off).
  2. In a small mixing bowl, mix gochujang, maple syrup, soy sauce, sesame oil and vinegar. Pour mixture onto mushrooms and sauté for another 5 minutes, until mushrooms are fully cooked and sauce has been slightly absorbed. Remove from heat and set aside.
  3. In a large mixing bowl, mix mayonnaise, lime juice and wasabi. Add cabbage, carrots and onions. Toss to coat.
  4. On a grill or in a cast iron pan, slightly toast the tortillas, about 1 minute on each side.
  5. To assemble, place mushrooms onto each tortilla and add some cabbage slaw and avocado slices. Garnish with cilantro and serve warm.
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Drink Pairings

Fried Chicken Biscuits with Hot Honey

Let’s go to the south with this Fried Chicken Biscuit drizzled with hot honey. Use biscuit shortcuts to make this recipe easy and approachable while you fry that chicken! This recipe offers a sweet heat flavor to a classic.
Ingredients Instructions

Ingredients

Serves 6 sandwiches
½ cup (125 ml) honey
½ tbsp (7.5 ml) red pepper chili flakes (or to taste)
½ tbsp (7.5 ml) white vinegar
⅛ tsp (a pinch) + ½ tsp (2.5 ml) salt, divided
6 boneless, skinless chicken thighs
1 cup (250 ml) buttermilk
2½ cups (625 ml) Bisquick mix
2 tsp (10 ml) baking powder
1 tbsp (15 ml) garlic powder, divided
1 cup (250 ml) grated sharp cheddar
1 large jalapeño pepper, diced (or to taste)
⅔ cup (160 ml) 2% milk (do not sub), plus more if needed
2 tbsp (30 ml) melted butter
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) paprika
1 tsp (5 ml) pepper
3 cups (750 ml) neutral-flavoured oil, for frying
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha or hot sauce of choice
¼ cup (60 ml) sliced pickles
12 leaves butter lettuce

Instructions

  1. To make hot honey, in a small saucepan over medium heat, heat honey and chili flakes. Add vinegar and ⅛ tsp (a pinch) salt. Let cool and set aside.
  2. Place chicken on a parchment-lined cutting board and lay another sheet of parchment on top of chicken. Using a meat mallet or rolling pin, gently bang the chicken to flatten and tenderize. Place in a bowl, add buttermilk and marinate for at least 4 hours or overnight.
  3. Preheat oven to 425 F (220 C).
  4. In a separate bowl, mix Bisquick, baking powder, ½ tbsp (7.5 ml) garlic powder, cheddar and jalapeños. Add milk and stir for 30 seconds, until a dough forms. If dough is too dry, add 1 tbsp (30 ml) more milk. Do not over-mix the dough. Once dough has come together, place it on a clean, dry, floured surface. Form into a rectangle about 1½-in (4 cm) thick. Cut into 6 portions. Place on a parchment-lined baking sheet. Brush tops with melted butter. Bake for 12 to 15 minutes, until golden brown and cooked through. Remove from oven and set aside.
  5. Remove chicken from refrigerator and allow to come slightly to room temperature, about 30 minutes.
  6. In a large mixing bowl, combine flour, ½ tsp (2.5 ml) salt, ½ tbsp (7.5 ml) garlic powder, paprika and pepper.
  7. In a cast iron pan over medium-high heat, heat frying oil to 350 F (175 C).
  8. Dredge each piece of chicken in flour mixture and place in frying oil. Do in 2 batches so you don’t overcrowd the pan.
  9. Fry on each side for 3 to 4 minutes, until golden brown and cooked through or until an internal temperature of 170 F (80 C). Season with salt and pepper and allow to rest on a wire rack for 5 minutes before serving.
  10. In a small mixing bowl, mix mayonnaise and sriracha.
  11. To assemble, cut each biscuit in half lengthwise. Spread on some sriracha mayonnaise. Add pickles and lettuce. Place a piece of chicken on bottom halves and drizzle with hot honey. Close each sandwich with top biscuit half and enjoy.
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Drink Pairings

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