Rose Gin Frosé
Turn rosé on its head with this frozen rosy gin cocktail. This refreshing cocktail is sure to cool you down on a hot summer’s day. Use your favourite gin or one that is pink like the Malfy Con Rosa or anything red berry flavoured. This recipe makes 8 servings, ideal for serving to your guests in the heat of the summer or anytime!Ingredients
Serves 8
1 x 750 ml bottle Cono Sur Bicicleta Pinot Noir Rosé
2 tbsp (30 ml) sugar
4 oz (120 ml) Malfy Con Rosa Gin
2 cups (500 ml) fresh summer berries (such as raspberries and/or sliced strawberries), plus more, for garnish
Instructions
- One day before serving, freeze wine in ice cube trays. To serve, blend wine ice, sugar, gin and berries until smooth and slushy. Pour into wine glasses or tumblers and garnish with fresh berries.
Featuring
Rosy Mimosa
Try this gorgeous rosé mimosa. These rose ice moulds make the perfect rose-shaped ice cube. Fill with juice and top with your favourite sparking rosé. Great for entertaining, weddings, engagement parties, ladies’ nights, and enjoying all things pink!Ingredients
Serves 6
1 to 2 cups (250 to 500 ml)* cranberry, cran-raspberry or raspberry juice
1 x 750 ml bottle Steller’s Jay Sparkling Rosé
Instructions
- The day before, pour juice into ice cube trays or rose-shaped moulds (such as silicone moulds for ice, crafts or candy) and freeze overnight. To serve, place ice in each coupe glass and top slowly with 4 oz (120 ml) sparkling wine.
Featuring
Spanish Tortilla Squares
These Spanish Tortilla Squares are easy to make and quite flavorful, departing you to straight to a tapas bar in Spain! Serve not only at a tapas night, but a great accompaniment for any meal especially a Spanish style breakfast or brunch.Ingredients
Serves 36 squares
2 Yukon Gold potatoes (about 1 lb/450 g)
2½ tbsp (37.5 ml) salt, divided
5 tbsp (75 ml) olive oil, divided
4 green onions, green and white parts separated, finely chopped
½ cup (125 ml) finely chopped shallots
3 cloves garlic, crushed
¾ tsp (3.5 ml) pepper, divided
1 red bell pepper, finely chopped into about ¼-in (0.6 cm) squares
1 tbsp (15 ml) sherry vinegar (preferably) or white vinegar
6 eggs
½ tsp (2.5 ml) Spanish smoked paprika
½ cup (125 ml) shredded Manchego
2 to 3 Spanish chorizos, cut into 36 slices, ¼- to ½-in (0.6 to 1.25 cm) thick
36 pitted green olives
fresh parsley leaves, chopped, for garnish (optional)
Instructions
- In a medium saucepan, cover whole potatoes with water about 2-in (5 cm) above top of potatoes. Add 2 tbsp (30 ml) salt, stir and bring to a boil over medium-high heat until potatoes can be pierced with a fork but are not too soft. Carefully drain into a colander, then run cold water over potatoes for about 1 minute. Set aside to cool.
- Preheat oven to 400 F (200 C). Line bottom and sides of an 8-in (20 cm) square baking dish with foil. Brush sides with 2 tbsp (30 ml) olive oil.
- In a large skillet, sauté white portions of green onions, shallots and garlic in 2 tbsp (30 ml) olive oil until translucent and fragrant, about 1½ minutes. Season with ½ tsp (2.5 ml) salt and ¼ tsp (1 ml) pepper. Add bell peppers and continue cooking until peppers are slightly soft, about 2 minutes. Stir in vinegar, then remove from heat and let cool, uncovered.
- Cut each potato into quarters and peel off skins. Slice each quarter into ½-in (1.25 cm) thick pieces.
- In a large bowl, whisk eggs, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper and paprika. Mix in Manchego and green portions of green onions. Add cut potatoes and bell pepper mixture and slowly fold in to coat vegetables evenly.
- Evenly sprinkle 1 tbsp (15 ml) olive oil on bottom of prepared baking dish and heat in preheated oven for 5 minutes. Carefully remove dish and immediately pour egg mixture evenly into heated dish. Bake for 30 to 40 minutes, until top of tortilla is golden brown and edges pull away slightly from sides of dish.
- Remove from oven and let rest for 5 minutes. Invert tortilla onto a cutting board and discard foil. Cut into 36 squares.
- Top each square with a slice of chorizo and a pitted green olive. Pierce with a skewer to hold each square together. Sprinkle with chopped parsley leaves, if desired, as garnish. Can be served hot or at room temperature.
Drink Pairings
Gambas Al Ajillo
Who can say no to garlic shrimp? Do as the Spanish do and Gambas Al Ajillo at your next tapas party! Serve while entertaining or as a side dish for dinner any time. Season with chili flakes for your desired spiciness and serve with your favourite Spanish drink! See below for pairing options.Ingredients
Serves 4 - 6
1 tsp (5 ml) Spanish smoked paprika
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper
1 lb (450 g) fresh or frozen prawns, peeled and deveined
¼ cup (60 ml) olive oil
4 cloves garlic, thinly sliced
⅛ tsp (a pinch) red pepper chili flakes (optional)
2 tbsp (30 ml) fino sherry
¼ cup (60 ml) chopped fresh parsley, for garnish
sliced baguette, to serve (optional)
Instructions
- In a small bowl, mix paprika, salt and pepper.
- In a medium bowl, combine spice mix with prawns. Set aside.
- In a large skillet over medium heat, heat olive oil and garlic until garlic changes colour slightly and oil is infused and shimmering, about 1 minute. Increase heat to medium-high and add prawns without crowding skillet (you may need to work in batches). Fry on 1 side, then add chili flakes, if desired, and turn prawns over to fry other side for 30 seconds. Add sherry and continue frying for about another 30 seconds.
- Transfer prawns to a serving dish along with garlic and juices from skillet and garnish with chopped parsley. Serve with sliced baguette.
Drink Pairings
Juniper & Fennel-Crusted Pork Tenderloin with Arugula, Pine Nut & Garlic Picada
Try a new way to make pork tenderloin with a juniper berry and fennel crusted glaze along side pine nut and garlic picada sauce and served along side a bed of crisp arugula. Perfect for dining alfresco or a dinner at home. Pair with your favourite red wine!Ingredients
Serves 6
Pork
1 tbsp (15 ml) juniper berries
2 tbsp (30 ml) fennel seeds
2 tsp (10 ml) black mustard seeds
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) nigella seeds
2 tsp (10 ml) freshly ground black pepper
1 tbsp (15 ml) coarse sea salt
1 pork tenderloin (about 3 lbs/1.4 kg)
6 tbsp (90 ml) extra-virgin olive oil, divided
arugula leaves, for garnish
1 lemon, cut into wedges, to serve
Arugula, Pine Nut & Garlic Picada
¼ cup (60 ml) pine nuts, toasted
1 cup (250 ml) firmly packed farmer’s market arugula, stems removed
1 medium clove garlic, minced
sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) freshly squeezed lemon juice
Instructions
- Preheat oven to 400 F (200 C).
- In a small pan over medium heat, combine juniper berries, fennel seeds, black mustard seeds, cumin seeds, nigella seeds and pepper. Frequently swirling the pan, toast spices until there is a wisp of smoke and mustard seeds begin to pop, about 3 minutes. Transfer mixture to a mortar and pestle, crush coarsely and stir in salt.
- Place pork onto a cutting board and brush with half the olive oil. Sprinkle spice mixture over tenderloin and massage spices into meat, making sure to coat all sides evenly.
- In a heavy-bottomed sauté pan large enough to hold pork, heat remaining olive oil over medium-high heat. Place tenderloin into pan and sear on all sides until browned. Transfer pan to oven and roast for 15 to 20 minutes or until internal temperature of pork just reaches 145 F (63 C). Remove from oven and transfer pork to a cutting board. Allow to sit for 5 minutes.
- Meanwhile, make the picada. In a food processor, pulse toasted pine nuts until coarsely chopped. Add arugula, minced garlic, salt and pepper and pulse until mixture is finely chopped. With processor running, slowly pour in olive oil. Blend until a thick paste forms, then add lemon juice, taste and adjust for seasoning.
- To serve, transfer pork to a serving dish and garnish with arugula. Serve with picada and lemon wedges on side.
Drink Pairings
Jamón Ibérico & Goat's Cheese Pintxos
Talk about tapas! Create your own Spanish pintxos with iberico ham, goat’s cheese, roasted peppers topped with your favourite olive! Host a tapas party this summer and serve along side a tasty Spanish Cava, Rioja red or a splash of sherry.Ingredients
Serves 12 Pintxos
2 tbsp (30 ml) olive oil
1 baguette, cut crosswise into twelve ½-in (1.25 cm) thick slices
1 cup (250 ml) roasted piquillo peppers or roasted red peppers, cut into 1½-in (4 cm) pieces
12 leaves arugula
10 oz (300 g) Caña de Cabra, chèvre or any soft goat’s cheese, cut into ½-in (1.25 cm) thick circles
12 Manzanilla olives
12 rashers jamón ibérico
salt and pepper, to taste
Instructions
- In a large skillet over medium heat, heat olive oil. Add baguette slices and fry until golden brown on both sides, 3 to 5 minutes.
- Build pintxos by topping each baguette slice with a piece of roasted pepper, an arugula leaf and a slice of cheese. Pierce an olive with a 4-in (10 cm) cocktail skewer, followed by a folded ribbon of jamón ibérico, then pierce skewer through the layered baguette slice to hold all ingredients together. Repeat to build 12 skewers.
- Sprinkle with salt and pepper and serve.
Drink Pairings
Cucumber & Crab Salad with Caper Crème Fraîche
Time to dine alfresco with this refreshing cucumber and crab salad with caper crème fraiche. Great for entertaining or on your own! Pair with our Cava Sangria with Blackberries & Peaches and you can not go wrong!Ingredients
Serves 6 to 8
4 to 5 mini cucumbers, trimmed and thinly sliced lengthwise
¾ lb (340 g) fresh Dungeness crab leg meat
½ cup (125 ml) crème fraîche
3 tbsp (45 ml) capers, drained and lightly chopped, divided
2 tbsp (30 ml) freshly squeezed lemon juice
fine sea salt and freshly ground black pepper, to taste
1 large handful frisée leaves, white tender parts only
1 large pinch red pepper chili flakes, plus more for garnish
1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
extra-virgin olive oil, for drizzling
sriracha, to serve (optional)
Instructions
- Place cucumbers in a bowl of cold water, cover and chill for an hour. Drain cucumbers well, place them in a medium mixing bowl and add crabmeat.
- In a small mixing bowl, combine crème fraîche, half of the capers and the lemon juice. Season with salt and pepper.
- Spoon half of the crème fraîche mixture over cucumber and crabmeat mixture and toss gently to coat. Add frisée, toss lightly and season with salt, pepper and chili flakes. Transfer crab and cucumber mixture to a serving bowl and sprinkle with remaining capers, the parsley and more chili flakes.
- Transfer remaining crème fraîche mixture to a small serving dish and drizzle with a little olive oil.
- Serve salad immediately with crème fraîche mixture on side and sriracha if desired.
Drink Pairings
Burrata with Summer Stone Fruit
Burrata with Summer Stone Fruit?! How could one resist this seasonally delicious union of seasonal BC orchard fruit and Italian burrata cheese! Topped with balsamic glaze, shallots, and sprigs of fresh basil. This appetizer is perfect for elevated outdoor entertaining, or a casual kitchen hang with friends.Ingredients
Serves 6 to 8
2 ripe peaches, pitted and sliced
2 ripe nectarines, pitted and sliced
2 ripe apricots, pitted and sliced
1 cup (250 ml) cherries, pitted
2 balls burrata (about ¼ lb/110 g each)
3 tbsp (45 ml) extra-virgin olive oil
½ small shallot, finely sliced
fine sea salt and freshly ground black pepper, to taste
1 handful small fresh basil leaves, for garnish
Instructions
- In a large bowl, gently toss peaches, nectarines, apricots, plums and cherries. Transfer to a serving platter. Place burrata balls amongst the fruit.
- In a small bowl, whisk olive oil, balsamic glaze and shallots. Drizzle dressing over salad and season with salt and pepper. Scatter basil leaves over salad. Serve immediately.
Drink Pairings
Bruschetta with Zucchini, Asparagus, Ricotta & Lemon
Dining alfresco couldn’t be fresher with this outside dining menu! Try these easy-to-make appetizers by simply slicing a baguette and topping with zucchini, asparagus, and ricotta cheese! Toast the baguette slices or serve fresh as desired. Enjoy on the patio this summer!Ingredients
Serves 6 to 8
16 slices baguette, sliced about ½-in (1.25 cm) thick on a sharp diagonal
½ cup (125 ml) extra-virgin olive oil, divided, plus more for drizzling
sea salt and freshly ground black pepper
1 cup (250 ml) ricotta cheese
2 to 3 small zucchini (about ½ lb/225 g), sliced lengthwise into thin strips
½ lb (225 g) trimmed asparagus, sliced into 1-in (2.5 cm) pieces
1 clove garlic
3 tbsp (45 ml) freshly squeezed lemon juice, divided
2 tsp (10 ml) finely grated lemon zest
3 tbsp (45 ml) finely grated Parmesan
¼ cup (60 ml) walnut pieces, toasted
coarse sea salt, for finishing
fresh mint and basil leaves, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- Place baguette slices onto a baking sheet large enough to hold them in 1 layer. Brush both sides with half of the olive oil and season lightly with salt and pepper. Place in oven and toast for 5 minutes, then turn them over and bake for another 5 minutes, until lightly golden brown. Transfer toasts to a serving platter.
- Meanwhile, spoon ricotta into a colander lined with paper towels and allow to drain for 20 minutes.
- Preheat oven broiler to high. In a bowl, toss zucchini and asparagus in remaining olive oil and season with salt and pepper, to taste. Transfer vegetables to a baking sheet and spread evenly in 1 layer. Place under broiler for 6 to 8 minutes, turning vegetables every few minutes. They should be just cooked through with a little bit of char on the edges. Do not overcook. Remove from oven, finely grate garlic over vegetables, squeeze 1 tbsp (15 ml) lemon juice over all and toss to coat well.
- Transfer drained ricotta to a small bowl, add lemon zest and remaining 2 tbsp (30 ml) lemon juice, and fold together to combine. Season well with salt and pepper.
- Spread a dollop of ricotta mixture onto each toasted baguette slice and top with a few strips of zucchini and a few asparagus pieces. Sprinkle with Parmesan and walnuts, drizzle with a little olive oil and finish with coarse sea salt and freshly ground black pepper.
- To serve, garnish each bruschetta with fresh mint and basil leaves; serve immediately.
Drink Pairings
Aperol Spritz Granita
Need a creative way to use your Aperol? This Aperol spritz granita is a must try and is delectably refreshing for summertime. Use as an aperitif, palate cleaner or a post meal refreshment. Pair alongside Italian-inspired appetizers like our Bruschetta with Zucchini, Asparagus, Ricotta and Lemon.Ingredients
Serves 6 to 8
1 cup (250 ml) water
½ cup (125 ml) granulated sugar
1 cup (250 ml) freshly squeezed orange juice
½ cup (125 ml) Aperol
¼ cup (60 ml) Prosecco
orange slices, for garnish
Instructions
- In a medium saucepan, combine water and sugar. Heat mixture over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and let cool to room temperature.
- Once cooled, stir in orange juice, Aperol and Prosecco. Pour mixture into a shallow baking dish and place in freezer.
- After 30 minutes, use a fork to scrape granita mixture from edges of dish towards center. Repeat this process every 30 minutes until mixture is fully frozen and flaky, 2 to 3 hours.
- To serve, spoon granita into small glasses, garnish with an orange slice and serve immediately.