Whipped Brie with Roasted Grapes

Rich and indulgent yet undeniably light and airy, this whipped brie topped with a spiced Licor 43 Syrup, pistachios and roasted grapes is sure to be an instant classic at any holiday gathering. Enjoy this appetizer with any of the following: Steller's Jay Oliver Brut, Fort Berens Chardonnay, Sumac Ridge Oliver Private Reserve, or Hoyne Brewing Pilsner.
Ingredients Instructions

Ingredients

Serves a large family-sized gathering
1½ lbs (680 g) brie, cold
2 cups (500 ml) grapes (preferably Concord, Coronation or other dark, sweet variety)
1 tbsp (15 ml) grapeseed oil
1 tsp (5 ml) chopped fresh rosemary
⅛ tsp (a pinch) salt
2 tbsp (30 ml) whipping cream
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (60 ml) toasted shelled pistachios
Licor 43 Syrup, make ahead, recipe follows
Sliced fresh baguette, crackers or sliced apples, to serve
LICOR 43 SYRUP
1 tsp (5 ml) whole black peppercorns
½ tsp (2.5 ml) coriander seeds
½ stick cinnamon
1 cup (250 ml) Licor 43
½ × 3-in (1.25 × 7.5 cm) strip orange peel
¼-in (0.6 cm) slice fresh ginger

Instructions

  1. Preheat oven to 425 F (220 C). Line a baking sheet with parchment.
  2. Cut rind from brie. Discard rind and cut remaining cheese into roughly 1-in (2.5 cm) pieces. Transfer to bowl of a stand mixer and let come to room temperature, about 45 minutes.
  3. In a mixing bowl, toss grapes with grapeseed oil, rosemary and salt. Spread onto lined baking sheet and transfer to oven. Roast for about 20 minutes, until softened and just beginning to split.
  4. Fit stand mixer with whisk attachment, add whipping cream to softened brie and whip on medium-high speed, until smooth, 3 to 4 minutes, scraping down sides of bowl as needed. With mixer running, slowly pour in olive oil and continue to whip for another 4 to 5 minutes, until lightened and fluffy.
  5. To assemble, spread whipped brie on a serving dish or platter, leaving a slightly raised border around edges. Arrange roasted grapes on top of brie and sprinkle with toasted pistachios. Drizzle with Licor 43 Syrup. Serve with sliced baguette, crackers or sliced apples.
  6. LICOR 43 SYRUP | Makes about ½ cup (125 ml)
  7. In a small saucepan over medium-high heat, combine peppercorns, coriander seeds and cinnamon stick and toast until fragrant, about 45 seconds. Add Licor 43, orange peel and ginger and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, cool and strain. Can be stored in an airtight container in refrigerator for up to 1 month.
Email Recipe
Email Recipe

Drink Pairings

Totkes with Vodka-Cured Sockeye Lox

These tater tot latkes are a clever twist on traditional potato pancakes. Topped with slices of luxurious homemade lox and an herbed crème fraîche, they’re sure to impress. This recipe pairs well with any of the following: Steller's Jay Oliver Brut, Fort Berens Chardonnay, Sumac Ridge Oliver Private Reserve, or Hoyne Brewing Pilsner.
Ingredients Instructions

Ingredients

Serves 18 assembled totkes, with leftover lox
54 Tasti Taters or tater tots
1 cup (250 ml) crème fraîche or sour cream
2 tbsp (30 ml) finely sliced fresh chives, plus more for garnish
1 tsp (5 ml) chopped fresh dill, plus small sprigs for garnish
½ lemon, zest only
Vodka-Cured Sockeye Lox, make ahead, recipe follows, or store-bought smoked salmon salmon roe or tobiko
VODKA-CURED SOCKEYE LOX
2 tsp (10 ml) whole black peppercorns
2 tsp (10 ml) whole coriander seeds
1 tsp (5 ml) whole caraway seeds
3 tbsp (45 ml) coarse salt
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) chopped fresh dill
1½ lbs (680 g) sockeye salmon fillet, skin on, pin bones removed
3 tbsp (45 ml) Smirnoff Red Label Vodka

Instructions

  1. Preheat oven to 400 F (200 C). Line a baking sheet with parchment.
  2. Spread tots onto lined baking sheet. Transfer to oven and bake for 8 minutes. Remove from oven, stack tots in small pyramids of 3 and gently press into a flat circle with bottom of a coffee cup or small saucer (if tots are sticking to bottom of cup, place a small square of parchment between tots and cup). Transfer to oven and bake for another 20 to 25 minutes, flipping halfway, until totkes are golden brown and crispy on both sides.
  3. In a small mixing bowl, combine crème fraîche, chives, dill and lemon zest. Set aside.
  4. To assemble, top each totke with a 1 tbsp (15 ml) dollop of herbed crème fraîche, followed by 2 to 3 slices Vodka-Cured Sockeye Lox, ¼ tsp (1 ml) salmon roe, a few sliced chives and a small sprig of dill. Arrange assembled totkes on a serving platter along with lemon wedges.
  5. VODKA-CURED SOCKEYE LOX | Makes 1½ lbs (680 g)
  6. In a small frying pan over medium heat, toast peppercorns, coriander seeds and caraway seeds until warm and fragrant. Stir often to prevent from burning. Coarsely crush with a mortar and pestle, then combine with coarse salt, brown sugar and dill.
  7. Set out a baking dish large enough to fit salmon. Line dish with plastic wrap, with about 2-in (5 cm) extra hanging over each side.
  8. Rinse salmon and pat dry. Slice in half lengthwise and lay 1 piece, skin-side down, on plastic wrap. Cover with about half of the salt mixture and gently rub into flesh, then pour vodka overtop. Cover flesh side of other piece of salmon with remaining salt mixture and place on top of first piece, seasoned-side down. Fold over excess plastic wrap and tightly wrap salmon, twisting ends of wrap to seal. Place a heavy weight on top of salmon—a couple of cans or foil-wrapped bricks work well—and refrigerate. Let cure for 24 hours, flipping every 8 hours.
  9. After salmon has cured, remove from plastic wrap and rinse off salt and spices under cold running water. Pat dry and wrap tightly in clean plastic wrap. Can be stored like this in refrigerator for up to 2 weeks.
  10. When ready to serve, place salmon in freezer for 30 minutes, then unwrap and thinly slice on an angle with a very sharp knife.
Email Recipe
Email Recipe

Drink Pairings

Cookie Wreath

Celebrate the season with a stunning holiday cookie wreath that’s as delightful to admire as it is to eat! This festive creation starts with a versatile dough divided into three portions, each infused with unique flavours: zesty orange, rich chocolate, and warming ginger. The result is a vibrant, aromatic assortment of cookies that come together to form a beautiful, edible wreath—perfect for decorating the table or gifting to loved ones. Serve this cookie wreath with Amarula Cream Liqueur or On The Rocks Effen Espresso Martini.
Ingredients Instructions

Ingredients

Serves 10-12
2¼ cups (560 ml) icing sugar
1½ cups (375 ml) unsalted butter, room temperature
1½ cups (375 ml) unsalted butter, room temperature
1 large egg
1 large egg white
3¾ cups + 2 tbsp (960 ml) all-purpose flour, divided, plus extra for rolling cookies
1½ tsp (7.5 ml) baking soda
1½ tsp (7.5 ml) cream of tartar
½ tsp (2.5 ml) fine sea salt
1 tbsp (15 ml) finely grated orange zest
¼ cup (60 ml) Dutch-processed cocoa powder
2 tbsp (30 ml) molasses
1 tsp (5 ml) ground ginger
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
icing, jam, sprinkles, chopped nuts or other decorations, for garnish

Instructions

  1. In bowl of a stand mixer fitted with paddle attachment, mix icing sugar, butter, vanilla, egg and egg white until well combined.
  2. In a medium bowl, whisk 3¾ cups (930 ml) flour, baking soda, cream of tartar and salt. Add dry flour mixture to icing sugar mixture and combine until dough just comes together. Divide dough equally into thirds and place into 3 separate medium bowls.
  3. To first bowl, add orange zest and 1 tbsp (15 ml) flour and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  4. To second bowl, add cocoa powder and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  5. To third bowl, add molasses, ginger, cinnamon, cardamom and remaining 1 tbsp (15 ml) flour. Use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
  6. Refrigerate all 3 doughs for at least 3 hours or up to 24 hours.
  7. Preheat oven to 350 F (175 C). Line 3 or 4 baking sheets with parchment and set aside.
  8. Lightly flour a clean work surface. Working with 1 dough at a time, roll out dough to ¼-in (0.6 cm) thick. Cut into desired shapes with 2- to 3-in (5 to 7.5 cm) cookie cutters. Place cookies at least 1-in (2.5 cm) apart on 1 of prepared baking sheets. After cutting as many cookies as possible, lightly press scraps of dough together and reroll before cutting out more cookies. Place cookie-filled baking sheet in freezer for 10 to 20 minutes. Repeat rolling, cutting and chilling with remaining 2 doughs.
  9. Bake chilled cookies, 1 sheet at a time, until set around edges, 8 to 12 minutes. Baking time will vary depending on which dough you are baking and shape and size of your cookies. Let cookies cool for 5 minutes on baking sheet before transferring to a rack to cool completely at room temperature.
  10. Garnish cookies as desired before arranging on a platter in a wreath shape. To obtain a fuller look, layer cookies 2 to 3 high. Finish off wreath with a ribbon or bow, if desired.
Email Recipe
Email Recipe

Drink Pairings

Negroni Pavlova Wreath

This showstopping edible pavlova wreath is sure to be the highlight of your holiday table. The bitter notes of Negroni-soaked oranges and tart pomegranate arils perfectly balance the sweetness of the pavlova, offering a delightful burst of flavour in every bite. Pair this pavlova with Campari Negroni or Glayva.
Ingredients Instructions

Ingredients

Serves 10-12
6 large egg whites, room temperature
½ tsp (2.5 ml) cream of tartar
1½ cups (375 ml) granulated sugar
1 tsp (5 ml) distilled white vinegar
1 tsp (5 ml) vanilla extract
6 tbsp (90 ml) Campari Negroni
⅓ cup (80 ml) light brown sugar
4 oranges, divided
2 cups (500 ml) whipping cream
2 tbsp (30 ml) skim milk powder (optional)
¼ cup (60 ml) pomegranate arils
¼ cup (60 ml) toasted shelled pistachios, roughly chopped
icing sugar, for garnish (optional)

Instructions

  1. Preheat oven to 250 F (120 C). Line a baking sheet with parchment. Trace a 9-in (23 cm) diameter circle on parchment. Trace a 4½-in (11.25 cm) diameter circle in centre of larger circle. Turn parchment over so food does not directly touch traced circles. Set aside.
  2. In bowl of a stand mixer fitted with whisk attachment, combine eggs whites and cream of tartar. Whip on medium-high speed until soft peaks form. Gradually add sugar, a couple of tablespoons at a time, beating until stiff, glossy peaks form. Add vinegar and vanilla and whisk on medium-high until fully incorporated.
  3. Dollop big spoonfuls of meringue onto parchment in a ring shape, using traced ring as a guide. Using back of a spoon, create small indents in each dollop of meringue.
  4. Bake meringue until ring easily lifts off parchment, about 1½ hours. Turn oven off and allow meringue to cool in oven with door closed.
  5. While pavlova cools, make Negroni-soaked oranges. In a small saucepan over medium-high heat, stir Campari Negroni and brown sugar and bring to a boil. Reduce heat to medium and let simmer and reduce until slightly thickened, about 3 minutes. Remove from heat.
  6. Meanwhile, wash 2 oranges well and thinly slice into rounds. Using a paring knife, cut away peel and pith of remaining 2 oranges. Working over a small bowl to catch any juice, cut between membranes to release orange segments. Place orange slices and segments into saucepan with warm Negroni syrup. Set aside and allow to cool to room temperature.
  7. Just before ready to serve, place whipping cream and milk powder (if desired) in a large bowl (the milk powder helps stabilize whipping cream so it can hold lovely swoops without weeping). Using a whisk, whip to firm peaks.
  8. Place pavlova wreath on a serving platter. Dollop whipped cream over wreath, then garnish with Negroni-soaked orange slices and segments, pomegranate arils and toasted pistachios. Garnish with a dusting of icing sugar (if desired) and serve immediately. Any leftover Negroni syrup may be served alongside for guests to spoon over their portion.
Email Recipe
Email Recipe

Drink Pairings

After 8 Fizz

Celebrate the season with this festive and indulgent cocktail that blends the refreshing bite of peppermint with the smooth sweetness of chocolate. Topped with Codorníu Cava for a bubbly finish, this cocktail is crowned with a decadent swirl of whipped cream and a sprinkle of shaved chocolate, making it the perfect treat for holiday gatherings.
Ingredients Instructions

Ingredients

Serves 1
¾ oz (22 ml) Luksusowa Vodka
¾ oz (22 ml) McGuinness Crème de Cacao Liqueur
¼ oz (7.5 ml) McGuinness Peppermint Schnapps
¾ oz (22 ml) fresh lemon juice
3 oz (90 ml) Codorníu Cava Clasico Brut
whipped cream and shaved chocolate, for garnish

Instructions

  1. In a cocktail shaker, combine vodka, crème de cacao, schnapps and lemon juice. Add ice and shake for 5 to 7 seconds. Pour over fresh ice in an old-fashioned glass, then top with Cava until ½-in (1.25 cm) from top. Garnish with whipped cream and shaved chocolate.
Email Recipe
Email Recipe

Featuring

Move That to Tomorrow

With all the hustle and bustle of the holiday season, sometimes it is important to take a moment to reflect and move the to-do list to tomorrow. Savour the moment with this festive spin on a classic mimosa, elevated with grenadine and rosemary.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) fresh orange juice
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) grenadine
2 dashes Angostura bitters
4 oz (120 ml) Ruffino Lumina Prosecco
orange wheel and fresh rosemary sprig, for garnish

Instructions

  1. In a Collins glass, stir orange juice, lemon juice, grenadine and Angostura bitters to combine. Add ice and top with Prosecco. Garnish with orange wheel and rosemary sprig.
Email Recipe
Email Recipe

Featuring

Snowy Nights

A French 75 is a classic and elegant cocktail, perfect for holiday entertaining. This rendition is elevated by substituting the traditional Simple Syrup with a homemade Cinnamon Lemongrass Syrup to add a unique and aromatic flavour profile, sure to impress at any festive gathering.
Ingredients Instructions

Ingredients

Serves 1
1 oz (30 ml) Beefeater London Dry Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Cinnamon Lemongrass Syrup*
Cinzano Prosecco, to top
lemon twist, for garnish

Instructions

  1. In a cocktail shaker, combine gin, lemon juice and Cinnamon Lemongrass Syrup. Add ice and shake for 5 to 7 seconds. Pour into a flute glass, top with Prosecco and garnish with a lemon twist.
  2. *To make Cinnamon Lemongrass Syrup, in a saucepan, combine 1 cup (250 ml) water and 1 stick cinnamon (and ½ tsp/2.5 ml red pepper chili flakes, if you dare). Bring to a boil and continue boiling until volume is reduced by half. Remove from heat and add ½ cup (125 ml) granulated sugar and 2-in (5 cm) piece lemongrass, chopped. Stir to dissolve sugar. Cool to room temperature, then remove solids and store in refrigerator for up to 2 weeks. Makes enough for 10 to 12 cocktails.
Email Recipe
Email Recipe

Featuring

Spiced Gingerbread Cake

’Tis the season for sugar, spice, and everything nice—and this cake embodies that festive spirit beautifully. Filled with a zesty lime rum curd and topped with a luscious white chocolate cream cheese frosting, this dessert is both indulgent and sophisticated, making it a showstopper for any occasion. Feel free to garnish as desired; gingerbread cookies, candied rosemary trees, or sugared cranberries would all be lovely options. Pair this recipe with Wayne Gretzky Cream Liqueur or The Kraken Gold Spiced Rum.
Ingredients Instructions

Ingredients

Serves 10-12
LIME RUM CURD
5 large egg yolks
1 tbsp (15 ml) cornstarch
½ cup (125 ml) unsalted butter, room temperature
2 tbsp (30 ml) finely grated lime zest
¾ cup + 2 tbsp (210 ml) fresh lime juice
2 tbsp (30 ml) The Kraken Gold Spiced Rum
1 cup (250 ml) granulated sugar
SPICED GINGERBREAD CAKES
¾ cup (180 ml) unsalted butter, plus more for greasing pans
½ cup (125 ml) whipping cream
¾ cup + 2 tbsp (210 ml) whole milk
2 large eggs, room temperature
⅔ cup (160 ml) firmly packed light brown sugar
½ cup (125 ml) liquid clover honey
1-in (2.5 cm) piece fresh ginger, grated
2½ cups (625 ml) all-purpose flour
1½ tsp (7.5 ml) baking soda
2 tsp (10 ml) ground ginger
2 tsp (10 ml) ground cinnamon
1 tsp (5 ml) ground cloves
1 tsp (5 ml) ground cardamom
½ tsp (2.5 ml) fine sea salt
WHITE CHOCOLATE CREAM CHEESE FROSTING
10½ oz (300 g) white chocolate, coarsely chopped
12 oz (340 g) cream cheese, room temperature
½ cup (125 ml) butter, room temperature
1 tbsp (15 ml) sour cream
½ tsp (2.5 ml) vanilla extract

Instructions

  1. To make Lime Rum Curd, in a large bowl, whisk egg yolks and cornstarch until well combined. Set aside.
  2. Cut butter into cubes and set aside.
  3. In a shallow sauté pan or large saucepan over medium heat, combine lime zest and juice, rum and sugar and whisk continuously until mixture starts to simmer.
  4. Still whisking continuously, very slowly pour about three-quarters of lime mixture into egg mixture. Pour now-tempered egg mixture back into sauté pan with remaining lime mixture and set over low to medium-low heat. Cook, whisking continuously, until mixture thickens and reaches 180 F (82 C) on a digital thermometer, about 5 minutes. Take care, as mixture can curdle easily if heat is too high or you stop whisking. Once mixture has reached desired temperature, remove pan from heat and immediately whisk in cubed butter, 1 cube at a time, making sure each piece is fully melted and incorporated before adding next piece. Pour curd into a heatproof jar or bowl and cover with plastic wrap or parchment so that it is touching surface of curd. This will prevent a skin from forming on top of curd. Refrigerate while making cake, or for up to 1 week.
  5. To make Spiced Gingerbread Cakes, preheat oven to 350 F (175 C). Grease two 6-in (15 cm) round cake pans and line with parchment. Set aside.
  6. In a small saucepan over medium heat, melt butter, stirring occasionally. Add cream and milk and bring mixture to a hard simmer, stirring constantly. Remove saucepan from heat and set aside.
  7. In bowl of a stand mixer fitted with paddle attachment, combine eggs and brown sugar. Beat on medium speed until pale, about 4 minutes. Add honey and fresh grated ginger and mix until well incorporated.
  8. Into a large bowl, sift flour, baking soda, spices and salt. Add a third of flour mixture to egg mixture and incorporate on low speed until smooth. Add a third of butter mixture and mix in at low speed. Continue alternating between adding dry and wet ingredients to batter while mixing on low speed until well incorporated, taking care not to overbeat.
  9. Divide batter evenly among prepared cake pans, making sure tops sit level. Bake in preheated oven until a cake tester comes out clean, 40 to 50 minutes. Let cakes cool in pans for 15 minutes before turning out onto a rack and letting cool completely at room temperature. Cakes can be stored in an airtight container in refrigerator for up to 4 days.
  10. While cakes cool, make White Chocolate Cream Cheese Frosting. Place chopped chocolate in a heatproof bowl and melt in microwave in 15-second bursts, stirring in between, until chocolate is mostly melted. Stir without further heating until chocolate is completely melted. Let cool until just slightly warm to touch, 80 to 85 F (27 to 29 C) on a digital thermometer.
  11. In bowl of a food processor fitted with S blade, combine cream cheese, butter and sour cream. Process, scraping down sides of bowl as needed, until smooth and creamy. Add cooled, melted white chocolate and pulse several times to incorporate. Add vanilla and pulse until incorporated. Can be stored in an airtight container in refrigerator for up to 1 week. Let frosting come to room temperature before using so that it is easier to work with.
  12. When ready to assemble, level each cake by slicing off cake domes, then cut each cake in half lengthwise to yield 4 cake layers. Use 1 base layer for bottom of cake and second base layer, unsliced side up, for top of cake to avoid crumbs in frosting. Place first cake layer on a cake stand or plate and spread a thin layer of frosting on top, smoothing it with a palette knife. Place one-third of frosting in a piping bag fitted with a large plain round tip. Pipe a frosting dam around edge of cake layer, then use a spoon to fill with an even layer of lime rum curd. The frosting dam should stop any curd from escaping out sides of cake. Place second cake layer on top and repeat steps to pipe frosting and spread lime rum curd, then add third cake layer and repeat again. After adding final cake layer, cover top and sides of cake with a very thin layer of frosting and smooth with a palette knife, allowing portions of cake to remain visible and creating a semi-naked cake appearance. Finish decorating as desired. Place cake in refrigerator for about 30 minutes to allow frosting to firm up a bit and set cake layers together.
  13. To serve, slice cake with a clean, sharp knife that has been warmed under hot water. Wipe blade clean after each slice.
Email Recipe
Email Recipe

Drink Pairings

Twice-Baked Sweet Potatoes

There’s something beautifully comforting about twice-baked sweet potatoes, especially when they’re dressed up with a few simple yet indulgent toppings. The natural sweetness of the potatoes becomes a delightful canvas for crispy pancetta, the earthy crunch of toasted pecans and the fragrant whisper of fried sage. Each spoonful offers a satisfying blend of flavours and textures that’s perfect for a cozy winter’s night when you crave warmth and richness. Serve this dish with Chateau Ste. Michelle Chardonnay or Seghesio Sonoma Zinfandel.
Ingredients Instructions

Ingredients

Serves 6
3 medium sweet potatoes, scrubbed and pricked a few times with a fork
¼ cup (60 ml) unsalted butter, room temperature
2 tbsp (30 ml) whipping cream
1 clove garlic, minced
kosher salt and freshly ground black pepper
1 egg, lightly whisked
3 oz (85 g) diced pancetta
12 leaves fresh sage
¼ cup (60 ml) toasted pecans, chopped

Instructions

  1. Preheat oven to 375 F (190 C).
  2. Place sweet potatoes on a baking sheet and bake until easily pierced with a knife, 40 to 50 minutes. Set aside to cool.
  3. If baking stuffed potatoes right away, increase oven temperature to 425 F (220 C); if stuffing to bake later, turn off oven and then preheat to 425 F (220 C) before baking. Line a baking sheet with parchment paper.
  4. Once sweet potatoes have cooled enough to handle, slice each potato in half lengthwise and carefully scoop out flesh into a mixing bowl, making sure not to tear skins. Set skins aside on lined baking sheet.
  5. To bowl with sweet potato flesh, add butter, whipping cream and garlic. Mash with a fork or potato masher until well incorporated and smooth. Season with a good pinch of both salt and pepper, then add egg and stir to fully incorporate into mixture. Scoop sweet potato mixture into a piping bag fitted with a large star tip and pipe mixture back into skins. Stuffed potatoes can be covered and chilled at this point for up to 6 hours.
  6. Bake filled sweet potato halves until tops are lightly puffed and golden brown, 15 to 25 minutes. Potatoes that have been chilled will take longer.
  7. Meanwhile, add diced pancetta to a small, cold frying pan and place over medium heat. Cook, stirring often, until crisp, 10 to 15 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain. Keep any accumulated fat in frying pan over medium heat.
  8. Working in small batches, drop sage leaves into frying pan. Take care, as any remaining fat in pan will sputter and pop. Let sage crisp for 2 to 4 seconds before removing to paper-towel-lined plate with pancetta. Repeat with remaining sage.
  9. Top potatoes with a sprinkle of pancetta, crumbled sage and toasted pecans. Serve warm.
Email Recipe
Email Recipe

Drink Pairings

Chili Oil Noodles

Noodles are served during Lunar New Year to represent long life—just be sure to slurp up a noodle without cutting or biting it, or you’ll cut the long life short! These chili oil noodles are a quick and tasty addition to your Lunar New Year feast. This noodle dish is best enjoyed with Wild Goose Pinot Gris or Diora La Petite Grace Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4-6
¼ cup (60 ml) soy sauce
3 tbsp (45 ml) dark soy sauce
3 tbsp (45 ml) Chinese (Chinkiang) black vinegar
2 tsp (10 ml) tomato paste
½ cup (125 ml) vegetable oil
4 cloves garlic, minced
1 tbsp (15 ml) minced fresh ginger
2 tbsp (30 ml) red pepper chili flakes
1 tbsp (15 ml) chili powder
1 tsp (5 ml) Szechuan peppercorns
1 tsp (5 ml) ground cumin
2 tsp (10 ml) sesame seeds
2 tsp (10 ml) sesame seeds
1 tbsp (15 ml) sesame oil
1 × 1 lb (450 g) package dried knife-cut wheat noodles, cooked according to package instructions
1 Thai (bird’s eye) chili, thinly sliced, for garnish
fresh cilantro leaves, for garnish

Instructions

  1. In a small bowl, mix soy sauce, dark soy sauce, black vinegar and tomato paste. Set aside.
  2. In a small saucepan over medium heat, heat oil until hot (just under smoking point). Remove from heat. Add garlic, ginger, chili flakes, chili powder, peppercorns, cumin and sesame seeds. Mix to combine. Add sesame oil and sauce from step 1 and mix to combine.
  3. In a medium mixing bowl, combine noodles and sauce until noodles are well coated, then transfer to a serving platter and garnish with Thai chilies and cilantro.
Email Recipe
Email Recipe

Drink Pairings

Subscribe to test