CHAMPAGNE-MARINATED OLIVES WITH FETA
Be the toast of the town this New Year’s by throwing a gathering full of inspired bites that are not only delicious, but also easy to whip together as well. All that will be left is to pop a bottle of Champagne and toast to the New Year.Ingredients
Serves Serves 6
2 cups (500 ml) Castelvetrano olives, drained and rinsed well under cold water
⅓ cup (75 ml) extra-virgin olive oil
¼ cup (60 ml) champagne
4 strips orange peel
2 garlic cloves, cut into thirds
1 small rosemary sprig
½ tsp (2.5 ml) fennel seeds
¼ tsp (1 ml) red pepper chili flakes
1 cup (250 ml) cubed feta cheese, about the same size as olives
Instructions
- In a medium saucepan over medium heat, add all ingredients except feta cheese and bring to a slow simmer. Cook, stirring occasionally, for 4 minutes. Turn off heat, place a lid on saucepan and let everything sit for 20 to 30 minutes.
- Add feta cheese and gently stir to coat it in marinade. Transfer everything to a serving bowl and enjoy at room temperature. If desired, marinated olives and feta may be prepared up to 4 days in advance and refrigerated in an airtight container until ready to enjoy.
Drink Pairings
MUSTARD PRETZEL BITES
The perfect après treat: beer and cheese fondue with pretzel bites. Find the beer and cheese fondue recipe on our recipes page.Ingredients
Serves Serves 4 to 6
1½ cups (375 ml) warm water
2 tbsp (30 ml) sugar
1 package (2¼ tsp/7 g) dry yeast
⅓ cup (75 ml) butter, melted
2½ tsp (12.5 ml) salt
3 tbsp (45 ml) grainy mustard, divided
4½ cups (560 g) all-purpose flour
16 cups (4 L) water
½ cup (125 ml) baking soda
1 egg, beaten
1 tbsp (15 ml) whipping cream
2 tbsp (30 ml) coarse sea salt
Instructions
- In bowl of a standard mixer fitted with a dough hook attachment, add water, sugar and yeast. Let mixture sit for 5 minutes.
- Add butter, salt, 2 tbsp (30 ml) grainy mustard and flour and mix on low speed until combined. Continue mixing for another 10 minutes or until dough is smooth and elastic and pulls away from sides of bowl.
- Take a separate bowl and grease sides with vegetable oil. Place dough in the bowl and coat it with oil. Cover with shrink wrap or a tea towel and let it rise in a warm spot until it doubles in size, about one hour. Alternatively, let it rise overnight in the refrigerator.
- Preheat oven to 375 F (190 C). In a large pot, bring 16 cups (4 L) water to a boil. Once the water comes to a boil, reduce heat to medium and carefully add baking soda. This will make the water rise up, so be careful. Turn the heat back up to high. Line a baking pan with parchment paper
- Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into a rope about 1-in (2.5 cm) thick.
- Cut the ropes into 1-in (2.5 cm) pieces.
- Drop 12 to 15 pieces of dough into pot, let water return to a boil then continue to cook for about 30 seconds. Remove pretzel bites with a spider or large slotted spoon and drain. Lay pretzel bites on baking sheet, leaving at least 2-in (5 cm) between each bite. Continue working until all pretzels have been boiled.
- Mix egg, whipping cream and remaining grainy mustard. Brush pretzels with egg wash and sprinkle with coarse salt.
- Bake pretzels until they are golden brown, about 10 to 15 minutes. Serve warm with fondue.
Drink Pairings
BEER & CHEESE FONDUE SERVED WITH MUSTARD PRETZEL BITES
The perfect après treat: beer and cheese fondue with pretzel bites. The pretzel bites recipe can be found on our recipes page.Ingredients
Serves Serves 4 to 6
½ lb (250 g) Brussels sprouts, halved
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
1 garlic clove, minced
1 cup (250 ml) pilsner beer
½ lb (250 g) Gruyère cheese, grated
½ lb (250 g) raclette cheese, grated
¼ lb (125 g) fontina cheese, grated
¼ lb (125 g) smoked Gouda cheese, grated
1½ tbsp (22 ml) cornstarch
1 tbsp (15 ml) whipping cream
4 chives, thinly sliced
Mustard Pretzel Bites, make ahead, recipe follows, to serve
1 large garlic sausage, sliced 1-in (2.5 cm) thick, to serve
2 radicchios, cut into 8 pieces, to serve
1 apple, cored and sliced, to serve
6 radishes, halved, to serve
1 small jar cornichons, to serve
16 cherry tomatoes, to serve
3 endives, quartered, to serve
Instructions
- Preheat oven to 375 F (190 C). Toss Brussels sprouts with olive oil and season to taste with salt and pepper. Transfer to a baking sheet and roast until golden brown and cooked through, about 20 to 25 minutes. Set aside.
- In a medium, heavy-bottomed saucepan, bring garlic and beer to a simmer over medium heat. In a bowl, toss grated cheeses with cornstarch. Once beer starts to simmer, reduce heat to low and add in a handful of cheese at time, stirring well after each addition and only adding more once cheese has melted. When all cheese has been incorporated, add cream and mix well. Transfer to a pre-warmed fondue bowl, garnish with chives, and serve with Mustard Pretzel Bites and remaining ingredients.
Featuring
HONEY HEATHER
Discover the diversity of liqueurs with cocktails.Ingredients
Serves
1½ oz (45 ml) Drambuie
1 oz (30 ml) lemon juice
3 oz (90 ml) grapefruit soda
2 sprigs mint, plus extra for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Drambuie, lemon juice and 1 mint sprig. Shake vigorously and fine strain into a Collins glass. Top with grapefruit soda and fill glass with ice cubes. Garnish with a mint sprig.
Featuring
THE NUTCRACKER
Discover the diversity of liqueurs with cocktails.Ingredients
Serves
1 oz (30 ml) Frangelico
½ oz (15 ml) Baileys Original Irish Cream
4 oz (120 ml) hot chocolate
whipped cream, chocolate shavings and a cherry for garnish
Instructions
- Prepare your favourite hot chocolate recipe then pour into a heated coffee glass and combine with Frangelico. Top with whipped cream then drizzle Baileys over surface, sprinkle chocolate shavings and top with a cherry.
Featuring
CHAMBORD BRAMBLE
Discover the diversity of liqueurs with cocktails.Ingredients
Serves
2 oz (60 ml) Chambord Liqueur
1 oz (30 ml) lemon juice
½ oz (15 ml) orgeat (almond syrup)
2 oz (60 ml) soda water
fresh berries, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Chambord, lemon juice and orgeat. Shake vigorously and fine strain into a rocks glass. Fill glass with ice cubes then top with soda water. Garnish with fresh berries.
Featuring
CHARTREUSE SOUR
Discover the diversity of liqueurs with cocktails.Ingredients
Serves 1
1 oz (30 ml) Chartreuse Green
2 oz (60 ml) freshly squeezed orange juice
¾ oz (22 ml) lime juice
½ oz (15 ml) simple syrup*
1 egg white 2 drops orange flower water
lime wheel, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Chartreuse Green, orange juice, lime juice, simple syrup, egg white and orange flower water. Shake vigorously and fine strain into a chilled cocktail glass. Garnish with a lime wheel.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
CRANBERRY, GRAND MARNIER & PECAN RELISH
This delicious homemade preserve is the perfect accompaniment to your holiday entertaining spread. Wrap up a jar or two in a curated gift box of edible treats and you are sure to be the gifting superstar this year!Ingredients
Serves 3 cups (750 ml)
1½ cups (375 ml) granulated sugar
⅓ cup (75 ml) Grand Marnier Cordon Rouge
1 cup (250 ml) freshly squeezed orange juice
1 tsp (5 ml) finely grated orange zest
5 cups (1.25 L) fresh or frozen cranberries, divided
½ cup (125 ml) chopped toasted pecans
Instructions
- In a heavy-bottomed, medium-sized saucepan, combine sugar, Grand Marnier, orange juice and zest. Bring to a boil over medium-high heat, stirring, just until sugar has dissolved.
- Add 4 cups (1 L) of cranberries and cook, stirring, until they pop, about 7 minutes. Add remaining 1 cup (250 ml) cranberries and cook for another 2 minutes—these berries will retain their shape. Stir in pecans, then spoon into six ½ cup (125 ml) sterilized jars. Wipe rims of jars clean and seal. Cool on a wire rack for 1 hour and store in refrigerator for up to 2 weeks. Serve alongside turkey and all the trimmings.
Drink Pairings
FIG & RUM CONSERVE
Ingredients
Serves 2 cups (500 ml)
1 lb (500 g) dried Mission figs, stemmed and coarsely chopped
1 cup (250 ml) Sailor Jerry Spiced Navy Rum, divided
¼ cup (60 ml) freshly squeezed lemon juice
¾ cup + ½ cup (175 ml + 125 ml) water
1 tsp (5 ml) grated fresh ginger
⅓ cup (75 ml) dark brown sugar
1 pinch salt
Instructions
- In a medium, heavy-bottomed, saucepan, combine figs, ½ cup (125 ml) spiced rum, lemon juice, water, ginger, brown sugar and salt. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer, stirring, until figs are very tender and no liquid remains in pan, 20 to 25 minutes. Allow to cool completely.
- Add remaining ½ cup (125 ml) spiced rum to pan. Using a handheld blender, process mixture until smooth. Spoon mixture into eight ¼-cup (60 ml) sterilized jars. Wipe rims of jars clean and seal. Store in refrigerator for up to 3 weeks. Use as a condiment on cheese and charcuterie boards.
Drink Pairings
BOURBON-SOAKED CHERRIES
This delicious homemade preserve is the perfect accompaniment to your holiday entertaining spread. Wrap up a jar or two in a curated gift box of edible treats and you are sure to be the gifting superstar this year!Ingredients
Serves eight 1-cup (250 ml) jars
2 lbs (1 kg) frozen cherries, defrosted and well-drained
½ cup (125 ml) water
1½ cups (375 ml) Luxardo Cherry Liqueur
1 tsp (5 ml) vanilla extract
1 small cinnamon stick
½ cup (125 ml) granulated sugar
2 cups (500 ml) Buffalo Trace Kentucky Bourbon
Instructions
- Line a large tray with paper towels. Spread out cherries in a single layer and allow to drain for 30 minutes to remove excess moisture, then pat cherries dry. Divide cherries between eight 1-cup (250 ml) sterilized jars. Set aside.
- In a medium saucepan, combine water, cherry liqueur, vanilla extract, cinnamon stick, sugar and bourbon. Over medium-high heat, bring mixture to a simmer, stirring occasionally. Reduce heat to medium-low and continue to simmer for another 10 minutes. Remove cinnamon stick.
- Carefully pour hot bourbon mixture evenly over cherries. Wipe rims of jars clean and seal. Cool for 1 hour, then refrigerate cherries for at least 3 days before using or store in refrigerator for up to 1 month. Serve in your favourite Manhattan or Old-Fashioned cocktail.