Eternal Sunshine
Celebrate the goodness of summer with the flavours of the Okanagan: wine, peaches and apples. Eternal Sunshine pitcher cocktail uses Inniskillin Okanagan Pinot Grigio, Lillet Blanc and Chum Churum Peach Soju.Ingredients
Serves 4-6
1 × 750 ml bottle Inniskillin
Okanagan Pinot Grigio
6 oz (180 ml) Lillet Blanc |6 oz (180 ml) Chum Churum Peach Soju
10 oz (300 ml) fresh orange juice
6 oz (180 ml) apple juice
3 oz (90 ml) fresh lemon juice
1 cup (250 ml) sliced fresh fruit of choice
Instructions
- In a large bowl or pitcher, combine wine, Lillet Blanc, soju and juices. Stir, then add ice and your fruit of choice. Ladle or pour into your favourite glasses and enjoy.
Featuring
Chopped Green Goddess Salad
Chopped salads come together so quickly, and this is no exception. The dressing is bright and fresh from all the herbs. Serve this salad alongside Second Cousin Pear Cider or Four Winds Featherweight IPA.Ingredients
Serves 4
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) full-fat plain Greek yogurt
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) champagne vinegar
¼ cup (60 ml) roughly chopped fresh parsley leaves
2 tbsp (30 ml) roughly chopped fresh dill leaves
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) roughly chopped fresh tarragon leaves
1 tsp (5 ml) celery salt |1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) Tabasco sauce
1 clove garlic, minced
salt and freshly ground black pepper, to taste
2 cups (500 ml) chopped romaine lettuce
1 avocado, pitted and diced
1 long English cucumber, diced
1 cup (250 ml) roughly chopped snow peas
1 cup (250 ml) roughly chopped pea tips
½ cup (125 ml) pistachios, chopped
Instructions
- To make dressing, in a blender, combine olive oil, yogurt, lemon juice, vinegar, parsley, dill, chives, tarragon, celery salt, Worcestershire, Tabasco, garlic, salt and pepper. Blend until smooth.
- In a large salad bowl, toss remaining ingredients with dressing. Taste and adjust seasoning, and serve.
Drink Pairings
Watermelon Cucumber & Feta Salad
This is the perfect salad for a hot summer day. The salty feta complements the juicy, sweet watermelon well. Enjoy this salad with Bridge Brewing Primetime beer or a Spicy Margarita by Ole Cocktails.Ingredients
Serves 4
2 handfuls fresh mint leaves, divided
4 oz (110 g) feta, cut into cubes
1 tbsp + ¼ cup (75 ml) extra-virgin olive oil, divided
1 handful fresh flat-leaf parsley
leaves, finely chopped
1 handful fresh chives, finely chopped
1 handful fresh basil, roughly chopped
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
salt and freshly ground black pepper, to taste
1 lb (450 g) watermelon, cut into 1-in (2.5 cm) cubes
½ small red onion, thinly sliced
1 long English cucumber, cut into 1-in (2.5 cm) pieces
Instructions
- Set aside a few mint leaves to use as garnish, and finely chop rest of mint.
- In a small mixing bowl, toss feta with 1 tbsp (15 ml) olive oil. Add parsley, chives and half of chopped mint, and toss to coat. Set aside.
- In a blender, combine remaining ¼ cup (60 ml) olive oil, remaining chopped mint, basil, vinegar, Dijon, salt and pepper. Blend until smooth.
- On a large serving platter, arrange watermelon, red onions, cucumbers and reserved whole mint leaves. Drizzle with dressing and serve.
Drink Pairings
Steak Frites with Garlic Mayonnaise
Cooking a steak and making fries from scratch can seem intimidating, but it’s not so bad! You can use frozen fries if you’re short on time. Serve the Steak Frites with Ed Edmundo Malbec or Innis and Gunn the Original Beer.Ingredients
Serves 2
2 cloves garlic, divided
¼ cup (60 ml) mayonnaise
salt and freshly ground pepper, to taste
1 medium Russet potato, peeled
6 to 9 oz (170 to 250 g) striploin steak, room temperature
extra-virgin olive oil, for frying
1 tbsp (15 ml) butter
2 sprigs fresh thyme
Instructions
- To make garlic mayonnaise, mince ½ clove garlic and place in a small bowl. Mix with mayonnaise and season with salt and pepper. Set aside.
- Cut potato into ½-in (1.25 cm) thick fries and rinse until water runs clear. Set aside in a bowl of water until ready to cook.
- Add fries to a medium pot of salted cold water and bring to a boil over high heat. Turn heat down to low and simmer fries for 5 to 8 minutes, until tender and cooked through. With a slotted spoon, carefully remove fries from water and place in a single layer on a dry tea towel. Let cool to room temperature, 5 to 10 minutes. Transfer to refrigerator and chill while you cook steak.
- Season steak with salt and pepper. Crush remaining 1½ cloves garlic and set aside.
- Heat a cast iron pan or other heavy-bottomed frying pan over medium-high heat. Add 1 tbsp (15 ml) olive oil. Add steak and cook for 5 minutes, then flip and cook for another 5 minutes. Turn heat to low and add butter, garlic and thyme. Baste steaks with butter for another 1 to 2 minutes per side, until desired doneness—125 F (52 C) for rare, 130 F (54 C) for medium-rare and 135 F (57 C) for medium. Place steak on a plate and let rest while you finish fries.
- Line a baking sheet with paper towel. Pour 2-in (5 cm) olive oil in a medium heavy-bottomed pot. Heat over medium-high heat to 400 F (200 C). Add fries in a single layer and fry for 4 to 6 minutes, until light golden brown. Remove from oil and set on lined baking sheet. Repeat with remaining fries.
- Slice steak and serve with fries and garlic mayonnaise.
Drink Pairings
Zucchini Fritters with Garlic Yogurt
These make a great snack, appetizer or even lunch with a side salad. Level it up and pair this dish with Brancott Estate Marlborough Sauvignon Blanc or Asahi Super Dry 0.0%.Ingredients
Serves 10 Fritters
1 lb (450 g) zucchini
1½ tsp (7.5 ml) kosher salt, divided
6 tbsp (90 ml) all-purpose flour
½ cup (125 ml) chopped fresh dill, divided
1 egg
2 pinches freshly ground black pepper, divided
¾ cup (180 ml) full-fat plain Greek yogurt
1 clove garlic, minced
3 tbsp (45 ml) extra-virgin olive oil, plus more if needed
Instructions
- Grate zucchini into a bowl. Toss with 1 tsp (5 ml) salt and let sit for 15 to 20 minutes.
- Place zucchini on a tea towel and squeeze out as much liquid as possible. Transfer zucchini to a medium mixing bowl. Add flour, ¼ cup (60 ml) dill, egg and a pinch of pepper. Stir to combine.
- To make yogurt sauce, in a small mixing bowl, combine yogurt, garlic and remaining ½ tsp (2.5 ml) salt, ¼ cup (60 ml) dill and pinch of pepper. Mix well, adjust seasoning to taste and set aside.
- Heat a medium frying pan over medium heat. Add olive oil.
- Place a heaping tablespoon of zucchini mixture in pan and flatten to a pancake shape. Repeat to fill pan. Cook for 3 to 4 minutes, until golden, then flip and cook for another 3 to 4 minutes, until golden and cooked through.
- Repeat step 5 with remaining zucchini mix, adding more olive oil if needed. Serve fritters with yogurt sauce.
Drink Pairings
Spaghetti with Clams
A southern Italian classic, this is simplicity at its best! Spaghetti with Clams is best enjoyed with Mission Hill Reserve Chardonnay or 33 Acres of Sunshine Blanche.Ingredients
Serves 2
½ lb (225 g) spaghetti
3 tbsp (45 ml) extra-virgin olive oil
2 cloves garlic, thinly sliced
1 lb (450 g) clams, washed (discard any that remain open while washing)
1 cup (250 ml) cherry tomatoes, halved
salt and freshly ground black pepper, to taste
1 small handful chopped fresh parsley
Instructions
- Bring a large saucepan of salted water to a boil over high heat. Add spaghetti and bring water back to a boil. Cook for 6 to 7 minutes, until pasta is just al dente. Drain spaghetti and reserve ¼ cup (60 ml) pasta water.
- Meanwhile, heat a large deep skillet over medium heat. Add olive oil and garlic and cook for 30 seconds, until garlic is fragrant but not browned.
- Add clams and reserved ¼ cup (60 ml) pasta water and cover with a lid. Cook for 4 to 5 minutes, until clams start to open.
- Add spaghetti and tomatoes to clams and season with salt and pepper. Cook for 1 to 2 minutes, until pasta is al dente and all clams have opened. Discard any clams that do not open. Add parsley and toss to combine.
Drink Pairings
Roasted Turnips with Hazelnut Goma-ae
With their tender stems and greens, Japanese (Hakurei) turnips start popping up at local farmer’s markets by late spring and are perfect for this recipe—though classic purple-top turnips work just as well. Enjoy this recipe alongside Villa Teresa Prosecco Frizzante Organic or Tierra Rica Sauvignon Blanc.Ingredients
Serves 4 as a starter or side
1 lb (450 g) turnips (3 to 6 turnips, depending on size), crisp stems and fresh greens attached
2 tbsp (30 ml) miso paste
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) Hakutsuru Sake
Hazelnut Goma-ae Dressing, make ahead, recipe follows
2 tbsp (30 ml) crushed toasted hazelnuts (reserved from Hazelnut Goma-ae Dressing recipe), for garnish
HAZLENUT GOMA-AE DRESSING
⅓ cup (80 ml) hazelnuts
2 tbsp (30 ml) water
2 tbsp (30 ml) grapeseed oil
2 tbsp (30 ml) mirin
1½ tbsp (22.5 ml) rice vinegar
1 tbsp (15 ml) light soy sauce
2 tsp (10 ml) maple syrup or honey
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment.
- Trim tops from turnips, leaving about ½-in (1.25 cm) stem attached. Cut to separate stems from greens and remove any discoloured or wilted bits. Cut turnips into halves or quarters, depending on size, and rinse well to remove any dirt. Drain and pat very dry.
- In a mixing bowl, combine miso, olive oil and sake and whisk until smooth. Add turnips, toss until well coated and spread onto lined baking sheet. Transfer to oven and cook for 10 minutes, then flip and cook for 5 to 10 minutes more, until lightly caramelized and tender-crisp.
- Prepare a bowl of ice water. Bring a medium saucepan of salted water to a boil, then add stems and cook for about 15 seconds. Add greens and cook for another 30 seconds, then strain and plunge stems and greens into ice water to cool. Drain well and place stems and greens on a clean tea towel, then roll up and twist ends tightly to remove excess moisture. Remove from towel and roughly chop. Add to a mixing bowl along with ¼ cup (60 ml) Hazelnut Goma-ae Dressing and toss well.
- To assemble, spread 2 tbsp (30 ml) dressing onto a serving plate. Arrange roasted turnips overtop and top with dressed stems and greens. Garnish with hazelnuts and serve with remaining dressing on side.
- To make Hazelnut Goma-ae Dressing, preheat oven to 350 F (175 C).
- Spread hazelnuts on a baking sheet and transfer to oven. Toast until golden brown, about 12 minutes, stirring once in a while. Cool slightly, then transfer to a food processor and pulse until lightly crushed. Remove 2 tbsp (30 ml) crushed hazelnuts from processor and set aside for garnishing roasted turnips.
- To remaining hazelnuts, add water, grapeseed oil, mirin, rice vinegar, soy sauce and maple syrup and purée until smooth. Can be stored, covered, in refrigerator for up to 5 days. (Makes about 2/3 cups).
Drink Pairings
Carrot Tops & Tails
Carrot fronds, with a mild, parsley-like flavour, blend beautifully into a bright and tangy chermoula. Smoky, sweet and lightly charred, these are sure to be the best-dressed carrots in town. Pair this recipe with Rapitala Organic Sicilia Grillo or Rioja Faustino Organic Wine.Ingredients
Serves 4 to 6 as a starter or side
2 bunches French-style carrots (about 1½ lbs/680 g), fresh and vibrant greens attached
5 tbsp (75 ml) olive oil, divided
¼ tsp (1 ml) salt
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) coriander seeds
⅛ tsp (a pinch) fennel seeds
⅛ tsp (a pinch) whole black peppercorns
2 tsp (10 ml) fresh lemon juice
Turmeric Yogurt, make ahead, recipe follows
¼ cup (60 ml) chopped toasted almonds, for garnish
flaky sea salt, for garnish
TUMERIC YOGURT
2 tbsp (30 ml) olive oil
1 clove garlic, minced
½ tsp (2.5 ml) ground turmeric
½ lemon, zest only
⅔ cup (160 ml) Greek yogurt
¼ tsp (1 ml) salt
CARROT TOP CHERMOULA
1 cup (250 ml) chopped fresh carrot fronds (reserved from main recipe)
½ cup (125 ml) chopped fresh mint
¼ cup (60 ml) chopped fresh cilantro or parsley
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) minced fresh ginger
½ tsp (2.5 ml) salt, plus more to taste
¼ tsp (1 ml) Spanish smoked paprika
1 to 2 cloves garlic, minced
1 lemon, zest and juice
½ jalapeño pepper, finely diced (optional)
⅓ to ½ cup (80 to 125 ml) extra-virgin olive oil, as needed
Instructions
- Preheat barbecue grill to medium, 350 to 375 F (175 to 190 C).
- To prepare carrots, remove leafy fronds and leave about ½-in (1.25 cm) stem attached to carrots. Discard woody part of stems and any wilted or discoloured fronds. Wash remaining fresh green fronds as you would any lettuce, then roughly chop them. Set aside 1 cup (250 ml) chopped fronds for Carrot Top Chermoula (recipe follows) and discard any extra. Scrub carrots free of any dirt and cut larger ones in half lengthwise so that all are a consistent thickness, no more than ¾-in (2 cm).
- Toss carrots with 2 tbsp (30 ml) olive oil and the salt, transfer to grill and cook, flipping often, until softened and evenly charred, 12 to 15 minutes. Transfer carrots to a shallow dish as they are ready.
- In a small pan over medium-low heat, combine cumin seeds, coriander seeds, fennel seeds and peppercorns and toast until fragrant and warm. Coarsely grind toasted spices and add to grilled carrots along with remaining 3 tbsp (45 ml) olive oil and the lemon juice. Toss gently and let marinate, covered, in refrigerator for a minimum of 1 hour and up to 24.
- To assemble, spread Turmeric Yogurt on base of a large plate and arrange marinated carrots on top. Drizzle with Carrot Top Chermoula and garnish with toasted almonds and a few flakes of sea salt.
- To make Turmeric Yogurt, in a small frying pan over medium heat, warm olive oil and gently sauté garlic until softened and fragrant but not browned, 30 to 45 seconds. Add turmeric and lemon zest and stir for about 15 seconds, then transfer to a mixing bowl and whisk in yogurt and salt. Let sit for a few minutes before serving. Can be stored in an airtight container in refrigerator for up to 4 days. (Makes about 2/3 cup).
- To make Carrot Top Chermoula, In a food processor, place all ingredients except olive oil, and pulse a few times to combine. While pulsing, drizzle olive oil into food processor until sauce comes together but maintains a bit of texture. Chermoula should not be smooth or completely emulsified but have a slightly thick and pourable consistency. Adjust seasoning to taste and place in a Mason jar with a tight-fitting lid. Store in refrigerator until ready to use, up to 4 days. (Makes about 1 cup).
Drink Pairings
Beet Mezze Platter
Whether sharing as a casual family meal or at a festive gathering, this vibrant mezze platter is the perfect way to slow things down, linger and savour the moment. Serve this platter with either of these organic wines: Villa Maria Earth Garden Organic Sauvignon Blanc or Domaine Bousquet Mendoza Organic Vegan Malbec.Ingredients
Serves 4 to 6 as a starter or light meal
1 lb (450 g) beets (3 to 5 beets), crisp stems and vibrant greens attached
Beet Hummus, make ahead, recipe follows
Beet Green Tabbouleh, make ahead, recipe follows
Pickled Beet Stems, make ahead, recipe follows
flatbread, crackers and fresh cut veggies, to serve
BEET HUMMUS
about 14 oz (400 g) peeled, quartered beets (reserved above)
1 cup (250 ml) Domaine Bousquet Organic Malbec, plus a splash more if needed
½ cup (125 ml) extra-virgin olive oil, divided
5 cloves garlic, lightly smashed
1 cup (250 ml) canned chickpeas, rinsed and drained
⅓ cup (80 ml) Greek yogurt, plus more for garnish
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) tahini
salt, to taste
1 tbsp (15 ml) toasted pine nuts, for garnish
fresh dill, for garnish (optional)
BEET GREEN TABBOULEH
1 cup (250 ml) finely chopped beet greens (reserved above, adding fresh parsley as needed to fill cup)
½ cup (125 ml) cucumber cut into ⅛-in (0.3 cm) dice
½ cup (125 ml) chopped fresh parsley
¼ cup (60 ml) chopped fresh mint
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lemon juice
¼ cup (60 ml) quinoa, cooked and cooled
1 Roma tomato, cut into ⅛-in (0.3 cm) dice
¼ cup (60 ml) thinly sliced green onions
½ tsp (2.5 ml) salt, plus more to taste
PICKLED BEET STEMS
1 cup (250 ml) beet stems (reserved above), cut into ¾-in (2 cm) segments
⅔ cup (160 ml) apple cider vinegar
⅔ cup (160 ml) water
1½ tsp (7.5 ml) salt
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) whole black peppercorns
¼ tsp (1 ml) coriander seeds
⅛ tsp (a pinch) mustard seeds
Instructions
- To prepare beets, remove stems and greens from roots. Peel roots and cut into quarters to make Beet Hummus; separate and reserve greens to make Beet Green Tabbouleh; and reserve stems to make Pickled Beet Stems (recipes follow).
- To assemble, place bowl of Beet Hummus on a large serving platter along with bowls of Beet Green Tabbouleh and Pickled Beet Stems. Fill rest of platter with warm flatbread, crackers and fresh cut veggies.
- To prepare Beet Hummus, preheat oven to 375 F (190 C).
- In a Dutch oven or ovenproof dish with a tight-fitting lid, combine quartered beets, wine, ¼ cup (125 ml) olive oil and garlic. Transfer to oven and cook, covered, until beets feel tender when pierced with a fork, about 45 minutes. Add chickpeas and stir to coat, then return to oven and cook for another 15 minutes.
- Transfer beets, chickpeas and any cooking liquid to a blender along with remaining ¼ cup (60 ml) olive oil, yogurt, lemon juice and tahini. Purée until smooth and season to taste. Cool to room temperature before proceeding to step 4. At this point, can be stored in an airtight container in refrigerator for up to 5 days.
- To serve, spoon half of beet hummus into a serving bowl and fill remainder of bowl with alternating dollops of yogurt and remaining hummus. Using a chopstick or small spoon, lightly swirl yogurt and hummus as desired. Garnish with toasted pine nuts and fresh dill, if desired. (Makes 2 cups).
- To prepare Beet Green Tabbouleh, in a mixing bowl, combine all ingredients and toss until well combined. Adjust seasoning to taste. Can be made a day ahead and stored in an airtight container in refrigerator, but omit olive oil and lemon juice and add just before serving. (Makes about 2 1/2 cups).
- To prepare Pickled Beet Stems, pack stems into a 2-cup (500 ml) Mason jar or container with a tight-fitting lid.
- In a small saucepan, combine remaining ingredients and bring to a boil. Pour over beet stems and let cool. Seal jar and let sit, refrigerated, for at least 2 hours before serving. Can be stored in an airtight container in refrigerator for up to 2 weeks. (Makes 1 cup).
Drink Pairings
Beer-Brined Lamb Shoulder Roast with Red Wine & Blueberry Sauce
This succulent roast lamb has a sweet and savory twist: blueberries add a burst of juicy flavor that is complemented by rosemary and shallots, and a beer brine adds wonderful depth and moisture. Enjoy the Beer-Brined Lamb Roast with Black Sage Vineyard Merlot or Black Hills Nota Bene.Ingredients
Serves 6-8
LAMB
10 cups (2.5 L) water, divided
½ cup (125 ml) coarse salt
¼ cup + 1 tbsp (75 ml) granulated sugar
2 tbsp (30 ml) whole black peppercorns
1 tbsp (15 ml) juniper berries
6 sprigs fresh rosemary, divided
2 fresh bay leaves
2 × 473 ml cans Strange Fellows Jongleur Wit Beer
4 to 4½ lbs (1.8 to 2 kg) bone-in lamb shoulder
1 white onion, cut into large chunks
1 head garlic, cut in half crosswise
RED WINE AND BLUEBERRY SAUCE
2 tsp (10 ml) juniper berries, lightly crushed
½ tsp (2.5 ml) whole black peppercorns
2 fresh bay leaves
1 small sprig fresh rosemary
2 tbsp (30 ml) canola oil
3 large shallots, thinly sliced
1¼ cups (310 ml) Petrichor Cabernet Merlot
¼ cup (60 ml) balsamic vinegar
3 tbsp (45 ml) granulated sugar
½ tsp (2.5 ml) salt
2 cups (500 ml) fresh blueberries
Instructions
- To make beer brine, in a medium saucepan, combine 8 cups (2 L) water, salt, sugar, peppercorns, juniper berries, 2 rosemary sprigs and bay leaves and bring to a boil until salt and sugar dissolve. Remove from heat, add beer and cool to room temperature.
- Place lamb in a container sized to fit lamb snugly. Pour in cooled brine to cover. If lamb is not fully covered, add a bit more beer or water until submerged. Let rest in brine, covered, in refrigerator for at least 12 hours but no more than 36.
- Preheat oven to 350 F (175 C).
- Remove lamb from brine and pat dry. Arrange remaining 4 rosemary sprigs, onions and garlic in bottom of a roasting pan and place lamb on top. Pour in remaining 2 cups (500 ml) water and cover lamb with a sheet of parchment and then a layer of foil, making sure to seal edges around baking dish.
- Transfer lamb to oven and cook until tender enough that you can twist a fork pierced at its thickest point, about 3 hours. Raise oven temperature to 400 F (200 C), remove parchment and foil from lamb and continue to roast for another 30 minutes. Remove from oven, tent with foil and let rest for 15 to 30 minutes.
- Shred lamb from bone in large chunks and transfer to a serving dish. Drizzle with a bit of rendered juices from roasting pan and serve with Red Wine & Blueberry Sauce.
- To make the Red Wine and Blueberry Sauce, in a small piece of cheesecloth, combine juniper berries, peppercorns, bay leaves and rosemary. Tie into a bundle and set aside.
- In a medium saucepan over medium-high heat, warm canola oil, then add shallots and sauté until just beginning to brown, about 5 minutes. Pour in red wine, vinegar, sugar and salt. Add spice bag, then reduce heat to medium-low and simmer for 30 minutes. Add blueberries and simmer for about 30 more minutes, until berries have softened and sauce has thickened. Remove from heat and discard spice bag. Serve warm or at room temperature. Can be stored in an airtight container in refrigerator for up to 5 days. Makes 2 cups (500 ml)