Citrus Serenade
Fresh grapefruit adds brightness to the classic paloma, while Tajín adds a little spice you didn’t know you needed.Ingredients
Serves 1
Tajín, for rim
lime wedge, for rim (optional)
1½ oz (45 ml) Olmeca Altos Plata Tequila
½ oz (15 ml) fresh grapefruit juice
⅓ oz (10 ml) fresh lime juice
grapefruit soda, to top
½ grapefruit wheel, for garnish
1 lime wheel, for garnish
Instructions
- Sprinkle some Tajín on a small plate. Using lime wedge or water, moisten rim of a Collins glass and dip rim into Tajín. Add ice to glass and gently pour in tequila, grapefruit juice and lime juice. Top with grapefruit soda and use a straw to gently combine. Garnish with grapefruit and lime wheels.
Featuring
Green Shakshuka
Shakshuka, a dish hailing from North Africa, is traditionally made by poaching eggs in a spicy tomato sauce. For this seasonally inspired take, we forgo the tomatoes and instead use a garden’s worth of springtime greens. Serve this dish with Bleu Blanc Thau Côtes de Thau or San Pedro 1865 Selected Vineyards Carmenère.Ingredients
Serves 4
8 cups (2 L) packed chopped spinach and/or arugula, divided
1 tsp (5 ml) ground cumin
1 tsp (5 ml) kosher salt
¼ cup (60 ml) chopped fresh dill, plus more for garnish
1 cup (250 ml) ice cubes
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter
1 large leek, trimmed and white and tender green parts thinly sliced into rounds
1 clove garlic, minced
8 to 10 spears asparagus, trimmed and chopped into 1-in (2.5 cm) lengths
½ cup (125 ml) fresh or frozen green peas
½ cup (125 ml) shelled fava beans or edamame
4 large eggs
red pepper chili flakes, for garnish (optional)
toasted bread, to serve (optional)
Instructions
- Bring a saucepan of lightly salted water to a boil. Add 2 cups (500 ml) greens and blanch for about 10 seconds. Immediately transfer blanched greens to a blender along with cumin, salt, dill and ice. Purée until smooth, then set aside.
- In a large skillet over medium heat, heat oil and butter. Add leeks and cook, stirring often, until softened, about 5 minutes. Add garlic, asparagus, peas and fava beans. Continue to cook for another 2 to 3 minutes. Stir in remaining 6 cups (1.5 L) chopped greens a handful at a time, letting each addition wilt slightly before adding more. Cook, stirring and tossing often, until all leaves are wilted, about 2 minutes. Stir in purée mixture and cook until warmed through, about 4 minutes.
- Using a spoon, create 4 wells in mixture. Crack an egg into each well. Cover skillet with a lid and poach eggs to your liking, 6 to 8 minutes for set whites and runny yolks, or longer for firmer set eggs. Remove from heat and garnish shakshuka with extra dill and a sprinkle of chili flakes, if using. Serve with some toasted bread, if desired.
Drink Pairings
Surprise Cake
Get those cameras ready: this cake is a showstopper for any celebration! Easy, delicious and spilling with a surprise, this fun-to-make cake is a treat for you and your guests. Follow this recipe to make it once, then let your creativity lead the way to future variations using your favourite flavours. Consider pairing this cake with Veneto Moscato Oggi Frizzante or Baileys Birthday Cake.Ingredients
Serves 6 to 8
4 × 8- to 9-in (20 to 23 cm) vanilla cakes made from boxed cake mix
4 × 16 oz (450 g) tubs store-bought vanilla frosting
2 cups (500 ml) mini Easter egg candies
candy sprinkles, for garnish
Instructions
- Trim domes off cakes to create flat tops. Using a 3½-in (9 cm) round cookie cutter, cut centres out of 3 cakes to align with each other.
- In a large mixing bowl, beat vanilla frosting until smooth and fluffy. Transfer half to a large piping bag with a large round nozzle (such as Wilton 1A). Smear about 2 tsp (10 ml) vanilla frosting around centre of cake platter.
- Place 1 cake layer with hole in centre of platter. Pipe concentric circles of frosting to cover surface, leaving centre open. Repeat this step with remaining 2 cake layers with holes cut in centre. Using a small offset spatula, line hollow in centre of cake with thin layer of frosting.
- Gently fill hollow in centre of cake with mini Easter egg candies. Reserve extra for decorating cake if desired. Place last cake layer (the one without hole cut in centre) on top.
- Pipe rings of frosting around side of cake, starting from bottom and moving upwards. Fill piping bag with remaining frosting as needed and continue piping rings around top of cake as well. Pipe frosting into any gaps. Using a metal spatula, smooth frosting on top and sides of cake.
- Decorate with sprinkles or reserved mini Easter egg candies, as desired.
Drink Pairings
Day at the Races
If the classic mint julep is too intense, this is the drink for you. Pairing sweet blueberries with fresh mint is a sure way to keep you on your toes as you watch the local horse races.Ingredients
Serves 1
2 oz (60ml) Bearface Triple Oak Canadian Whisky
5 to 6 fresh blueberries, plus more for garnish
5 to 6 leaves fresh mint, plus 1 sprig for garnish
½ tsp (5 ml) icing sugar, plus a sprinkle for garnish
Instructions
- In a julep cup, combine whisky, blueberries, mint and icing sugar. Muddle to express all flavours. Fill cup halfway with crushed ice and stir to combine. Fill and pack cup with more crushed ice. Garnish with a few more blueberries, a mint sprig and a sprinkle of icing sugar. Don’t forget the straw.
Featuring
Green Goodness Sour
Combining components of a sour cocktail with chilies and fresh garden herbs, this is a spicy, earthy take on a classic.Ingredients
Serves
3 slices jalapeño pepper, plus 1 slice for garnish
1 sprig fresh rosemary, plus 1 sprig for garnish
1 egg white
1½ oz (45 ml) El Jimador Blanco Tequila
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Simple Syrup*
Instructions
- In a cocktail shaker, gently muddle jalapeños and rosemary. Add egg white, tequila, lime juice and Simple Syrup and dry shake. Add ice and shake for 5 to 7 seconds. Strain into an old-fashioned glass over fresh ice. Garnish with jalapeño slice and rosemary sprig.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Citrus Sponge
Incredibly simple yet thoroughly satisfying, every slice of this cake offers fresh citrus flavours with a silky, creamy mouthfeel that is lip-smackingly delicious! Make it for a midweek dinner treat or an elegant spring garden party—either way, indulge in the cake and the compliments it earns you! Pair with FRIND Winery Brut or Stellers Jay Blanc de Noir.Ingredients
Serves 6 to 8
3 tbsp (45 ml) granulated sugar
3 tbsp (45 ml) hot water
2 cups (500 ml) mascarpone
½ cup (125 ml) lemon curd
1 cup (250 ml) orange or other citrus marmalade
1 lemon, zest only
1 tbsp (15 ml) fresh lemon juice
1 × 10-in (25 cm) store-bought sponge flan
fresh mint, whipped cream and candied citrus peel or segments, for garnish
Instructions
- In a small heatproof bowl, stir sugar and water until sugar melts. If needed to help melt sugar, heat in microwave for 10 seconds on high. Set aside.
- In a large bowl, mix mascarpone, lemon curd, marmalade, lemon zest and lemon juice.
- Place sponge flan on a serving plate. Using a pastry brush, brush sugar syrup evenly over surface of flan. Top with mascarpone mixture. Using a metal spatula, smooth surface.
- Garnish as desired with mint, whipped cream and candied citrus peel or segments.
Drink Pairings
Strawberry Crêpe Cake
Short on time but want to present a novel cake that is as gorgeous as it is delicious? This Strawberry Crêpe Cake is your answer. Delicate silky crêpes layered with a sweet strawberry and cream cheese filling make for a well-loved flavour combination. Perfect for a spring luncheon or shower party! Serve these crêpes alongside Bottega Moscato Petalo Il Vino Dell'amore or Fresita Sparkling Wine Infused With Strawberries.Ingredients
Serves 6 to 8
2 cups (500 ml) cream cheese, room temperature
2 cups (500 ml) strawberry jam
1 tsp (5 ml) strawberry emulsion (optional; available at specialty grocery stores)
2 cups (500 ml) whipping cream
1 tsp (5 ml) vanilla extract
18 store-bought crêpes (about 8-in/20 cm diameter)
strawberries and whipped cream, for garnish
Instructions
- In a large bowl, using a hand mixer, mix cream cheese, strawberry jam and strawberry emulsion, if using, until combined.
- In another bowl, using a hand mixer and clean beaters, whip whipping cream and vanilla until soft peaks form.
- Using a rubber spatula, fold a third of whipped cream into cream cheese mixture and mix to combine. Fold in remaining whipped cream until no white streaks remain.
- Lightly grease bottom and sides of a 9-in (23 cm) springform pan. Line inside edge with parchment or acetate paper.
- Place 1 crêpe into springform pan. Using a metal offset spatula, spread a thin layer of cream cheese filling evenly on surface of crêpe. Top with another crêpe and spread another thin layer of filling on top. Continue layering in this way until all crêpes are used. Do not add filling over last crêpe. Cover with plastic wrap and refrigerate for about 4 hours.
- When ready to serve, remove from springform pan and discard parchment or acetate. Transfer cake to serving platter. Garnish as desired with strawberries and whipped cream.
Drink Pairings
Lemon Posset
Lemon posset is a classic British dessert that could be considered one of the easiest desserts in the world. It’s also extremely delicious. Pair this dessert with Duchess Lemon Drop Edna’s Non-Alcoholic Mojito Cocktail.Ingredients
Serves 4
2 cups (500 ml) whipping cream
⅔ cup (160 ml) granulated sugar
1½ tbsp (22.5 ml) lemon zest, plus more for garnish
6 tbsp (90 ml) fresh lemon juice
Instructions
- In a medium saucepan over medium heat, combine cream, sugar and lemon zest. Simmer, stirring frequently, until mixture reduces to exactly 2 cups (500 ml), 10 to 12 minutes. Use a measuring cup to ensure correct amount.
- Add lemon juice to cream mixture in measuring cup. Let cool for about 20 minutes.
- Strain mixture through a fine-mesh sieve into a clean bowl or measuring cup.
- Divide cream mixture evenly into 4 ramekins or cups. Refrigerate, uncovered, for 3 to 4 hours, until set. Can be served once set, or covered with plastic wrap (do not let wrap touch surface) and kept in refrigerator for up to 3 days.
- To serve, garnish with lemon zest.
Drink Pairings
Backyard Escapades
Fresh basil and pineapple juice bring a new layer of complexity and an herbaceous, tropical twist to your patio sipper.Ingredients
Serves
4 to 5 leaves fresh basil, plus more for garnish
1½ oz (45 ml) Tanqueray London Dry Gin
2 oz (60 ml) fresh pineapple juice
½ oz (15 ml) fresh lime juice
⅓ oz (10 ml) Simple Syrup*
soda, to top
1 wedge pineapple, for garnish
Instructions
- In a cocktail shaker, muddle basil leaves. Add gin, pineapple juice, lime juice and Simple Syrup, then add ice and shake for 5 to 7 seconds. Strain into a Collins glass over fresh ice and top with soda. Garnish with pineapple wedge and basil leaves.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Creamy Tuscan Salmon
For your next dinner party, impress your guests with a luxuriously creamy salmon main that is deceptively easy to make! Serve with your favourite pasta or toasty dinner rolls and expect your guests to go for seconds. Consider pairing this recipe with Stag’s Hollow Pinot Gris.Ingredients
Serves 4
4 wild BC salmon fillets (about 4 to 6 oz/110 to 170 g each)
salt and pepper, to taste
4 tbsp (60 ml) vegetable or avocado oil, divided
1 tbsp (15 ml) butter
1 shallot, finely chopped
5 cloves garlic, crushed
¼ cup (60 ml) dry white wine
7 oz (200 g) sun-dried tomatoes in oil, drained and cut into about ¼-in (0.6 cm) thick slices
4 cups (1 L) fresh baby spinach leaves
1 cup (250 ml) whipping cream
1 cup (250 ml) half-and-half cream
⅛ tsp (a pinch) red pepper chili flakes (optional)
¼ cup (60 ml) chopped fresh basil
⅔ cup (160 ml) grated Parmesan
chopped fresh parsley, for garnish
Instructions
- Season salmon fillets with salt and pepper.
- In a large skillet over high heat, heat 2 tbsp (30 ml) oil until shimmering. Reduce heat to medium-high and add seasoned salmon fillets skinside up. Do not crowd fillets. Fry for 2 minutes, undisturbed. Flip fillets and continue frying for another 1 to 1½ minutes. Transfer fried salmon to a plate and set aside.
- To same skillet, add remaining 2 tbsp (30 ml) oil and the butter and cook over medium heat until butter melts. Add shallots and garlic and cook for about 2 minutes, until fragrant. Add white wine to deglaze and cook until liquid has evaporated.
- Mix in sun-dried tomatoes and spinach. Cook until spinach wilts. Reduce heat to low and add whipping cream, half-and-half cream, chili flakes (if using) and basil. Cook for about 1 minute. Mix in Parmesan and continue cooking until melted, 1 to 2 minutes.
- Add salmon fillets to skillet with cream sauce. Spoon some sauce over salmon, cover and cook for 1 minute to integrate all flavours. Season with salt and pepper.
- Garnish with parsley and serve.