Baked Pears with Oat Walnut Crumble & Blue Cheese

This is the perfect finish to a meal for those who enjoy a sweet and savoury flavour combination. When picking pears for this recipe, look for ones that are firm when squeezed but have a subtle floral fragrance. They will be sweet and still hold their shape when roasted. Enjoy this dessert alongside Gehringer Brothers Minus 9 Ehrenfelser Icewine or Wild Goose Gewurztraminer.
Ingredients Instructions

Ingredients

Serves 4
⅔ cup (160 ml) liquid clover honey
1 cup (250 ml) whipping cream
3 tbsp (45 ml) unsalted butter, divided
1 pinch fine sea salt
4 almost ripe Anjou or Bartlett pears
1 cup (250 ml) pear cider
1 cup (250 ml) rolled oats
1 tbsp (15 ml) light brown sugar
½ cup (125 ml) walnut pieces
3 oz (85 g) your favourite blue cheese
¼ cup (60 ml) pomegranate arils

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small saucepan, combine honey, whipping cream and 2 tbsp (30 ml) butter. Place over medium-high heat and bring to a hard simmer. Turn heat down to medium and let mixture simmer, stirring often, until reduced and thickened, 8 to 10 minutes. Transfer honey caramel to a bowl, stir in salt and set aside to cool at room temperature.
  3. Slice each pear in half lengthwise. Using a measuring spoon, scoop out seeds and core from each pear half, making a shallow hollow to hold filling. If pears will not sit flat on their rounded edge, cut a small slice off bottom to make flat. Arrange pears, skin-side down and in a single layer, in a 9 × 13‑in (23 × 32.5 cm) baking pan. Drizzle pear cider over pears, then transfer pan to oven. Roast pears until easily pierced with a paring knife but not falling apart, 15 to 20 minutes.
  4. While pears bake, make crumble topping. In a frying pan over medium heat, melt remaining 1 tbsp (15 ml) butter. Add oats and sauté until darkened and crisp, about 3 minutes. Stir in brown sugar and walnut pieces and sauté until sugar has melted and walnuts are fragrant, about another 3 minutes. Transfer crumble to a sheet of parchment and set aside.
  5. To serve, transfer warm pears to serving plates. Drizzle with some honey caramel sauce and top with oat walnut crumble and a crumbling of blue cheese. Top with another drizzle of caramel, garnish with pomegranate arils and enjoy.
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Drink Pairings

Pretzel Focaccia with Maple Whisky Mustard

This craveable mash-up combines the airy, pillowy crumb of Italian focaccia with the rich, malty crust of a classic Bavarian pretzel—bringing together the best of both worlds. Ideal for dipping, drizzling or devouring warm from the pan. Use Sortilège Canadian Whisky and Maple Syrup to create this appetizer.
Ingredients Instructions

Ingredients

Serves 1 loaf / Makes about ½ cup (125 ml) Maple Whisky Mustard
550 g (about 4 ½ cups/1.1 L spooned) all-purpose flour
1 tbsp (15 ml) kosher salt
2 tsp (10 ml) granulated sugar
1½ tsp (7.5 ml) active dry yeast
2½ cups (625 ml) warm water
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) baking soda
⅓ cup (80 ml) boiling water
3 tbsp (45 ml) butter, melted, plus more for greasing
1 tbsp (15 ml) pretzel salt or flaked sea salt
1 tbsp (15 ml) sesame seeds (optional)
1 recipe Maple Whisky Mustard, to serve, recipe follows
MAPLE WHISKY MUSTARD
¼ cup (60 ml) grainy Dijon mustard
¼ cup (60 ml) Sortilege Canadian Whisky
1 tbsp (15 ml) maple syrup
⅛ tsp (pinch) freshly ground black pepper

Instructions

  1. In a large mixing bowl, combine flour, salt, sugar and yeast and mix well. Add warm water, a few splashes at a time, mixing with a wooden spoon until dough comes together. It should have a thick batter consistency. Continue mixing for a minute or two until no lumps remain. Cover with plastic wrap and refrigerate for 8 to 24 hours.
  2. Preheat oven to 450 F (230 C) and place rack at centre position.
  3. Grease a 9 × 13-in (23 × 32.5 cm) baking dish with butter, then pour in olive oil and spread oil over bottom and all sides of dish.
  4. Take dough from refrigerator and remove plastic wrap. Turn dough into greased baking dish. Using your hands, gently spread dough evenly to corners of dish.
  5. Place baking soda in a small bowl (use a bowl slightly larger than you think necessary, as mixture will fizz and bubble up a bit when you add water). Pour boiling water into bowl and stir to dissolve baking soda. Brush top of dough with about half the baking soda solution. Set remaining solution aside.
  6. Place dough in a warm spot to rise until doubled in size, anywhere from 30 to 90 minutes depending on room temperature.
  7. When doubled in size, brush dough with remaining baking soda solution and transfer to oven. Bake for 12 minutes, then remove from oven, brush with melted butter and sprinkle with pretzel salt and sesame seeds, if using. Return to oven, rotating pan from original position, and bake until top is deep brown and bottom is golden and crisp, another 10 to 15 minutes.
  8. Let cool slightly, then remove from pan and transfer to rack to cool completely before slicing. Serve with Maple Whisky Mustard. Leftover focaccia can be stored in an airtight container at room temperature for up to 5 days.
  9. MAPLE WHISKY MUSTARD
  10. In a small mixing bowl, combine all ingredients and whisk until smooth. Store in an airtight container in refrigerator for up to 1 month. Bring to room temperature and whisk before serving.
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Drink Pairings

Mushroom Lentil Chestnut Minced Pies

Fall is a favourite season among foragers because many of the tastiest mushrooms fruit this time of year. These savoury little pies make good use of the season’s wild mushrooms. Their delicious umami flavour will keep you going back for another bite. Serve this dish with Haywire Merlot or Black Sage Vineyard Carbernet Franc.
Ingredients Instructions

Ingredients

Serves 4
¼ cup (60 ml) raisins
1 cup (250 ml) boiling water
¼ cup (60 ml) unsalted butter
2 tbsp (30 ml) grapeseed oil
2 large leeks, white and light green parts, finely chopped
kosher salt and freshly ground black pepper, to taste
4 cloves garlic, finely chopped
1 tbsp (15 ml) fresh thyme leaves or 1 tsp (5 ml) dried thyme
2 lbs (900 g) mixed wild mushrooms, trimmed and chopped into bite-sized pieces
⅔ cup (160 ml) dry white wine
2 tbsp (30 ml) brandy
1 tsp (5 ml) ground cumin
¼ tsp (1 ml) ground nutmeg
2 cups (500 ml) roughly chopped kale or collard greens
2 cups (500 ml) canned lentils, drained and rinsed
1 cup (250 ml) packaged peeled chestnuts, chopped
1 lb (450 g) puff pastry sheets
1 large egg
1 tbsp (15 ml) water

Instructions

  1. Preheat oven to 400 F (200 C). Place four 6-in (15 cm) cast iron skillets on a rimmed baking sheet. Set aside.
  2. In a small bowl, combine raisins and boiling water. Set aside for 15 minutes. Drain, discarding water, and roughly chop raisins. Set aside.
  3. In a large skillet over medium-high heat, warm butter and oil. Add leeks and a pinch each salt and pepper and sauté, stirring often, until leeks have softened, about 5 minutes. Add garlic and thyme and continue to sauté for another minute. Add mushrooms and another pinch of salt and continue to sauté until mushrooms start to soften, about 5 minutes. Reduce heat to medium and stir in wine, brandy, cumin and nutmeg. Cook, stirring often, until liquid has reduced and coats mushrooms, 10 to 15 minutes. Remove from heat and transfer mixture to a large bowl. Add kale, lentils, chestnuts and reserved chopped raisins, stirring to combine. Adjust seasoning to taste with salt and pepper.
  4. Cut four 7-in (18 cm) squares from puff pastry sheets.
  5. In a small bowl, whisk egg with water.
  6. Divide filling among cast iron skillets, then cover each with a puff pastry square. Cut a slit in pastry to allow steam to escape while baking. Crimp edges of pastry with a fork, then brush pastry all over with egg wash.
  7. Bake pies until crust is puffed and golden and filling is hot, 20 to 30 minutes. Let pies cool for 10 minutes at room temperature before serving.
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Drink Pairings

Cornbread with Spiced Honey-Rum Butter

Golden and rustic, this skillet cornbread emerges with crisp edges and a tender, buttery crumb. Slathered with a honey-rum butter that melts into every bite, this warm, sweet indulgence is perfect for cozy meals, weekend brunches or late-night snacking. For best results, use Goslings Black Seal Rum.
Ingredients Instructions

Ingredients

Serves 1 loaf; Makes about 1½ cups (375 ml) of Spiced Honey-Rum Butter
CORNBREAD
3 cups (750 ml) all-purpose flour
1 cup (250 ml) cornmeal
1 cup (250 ml) granulated sugar
¾ cups (180 ml) shredded cheddar
2 tbsp (30 ml) baking powder
1 tbsp (15 ml) salt
1½ cups (375 ml) milk
1 cup (250 ml) buttermilk
⅔ cup (160 ml) canola oil
⅓ cup (80 ml) butter, melted
2 tbsp (30 ml) honey
4 eggs, lightly beaten
1 green onion, green part only, thinly sliced, for garnish
1 recipe Spiced Honey-Rum Butter, to serve, recipe follows
SPICED HONEY-RUM BUTTER
¼ cup (60 ml) honey
3 tbsp (45 ml) Goslings Black Seal Rum (or any dark rum)
⅛ tsp (a pinch) pumpkin pie spice
1 cup (250 ml) butter, room temperature

Instructions

  1. CORNBREAD
  2. Preheat oven to 375 F (190 C). Grease a 13-in (32.5 cm) cast iron skillet or a 10 × 12-in (25 × 30 cm) baking dish.
  3. In a large mixing bowl, combine flour, cornmeal, sugar, cheddar, baking powder and salt and mix well.
  4. In a separate mixing bowl, combine milk, buttermilk, oil, melted butter, honey and eggs and mix well. Add wet ingredients to dry and mix well until no more dry flour is visible.
  5. Pour batter into greased pan and transfer to oven. Bake until a wooden skewer inserted in centre comes out clean and dry, about 1 hour.
  6. Let cool in skillet, then garnish with green onions, slice and serve with Spiced Honey- Rum Butter. Wrap leftover cornbread with plastic wrap and store in refrigerator for up to 5 days or in freezer for up to 3 months. Great reheated in a skillet over medium heat with a bit of melted butter until golden and crispy.
  7. SPICED HONEY-RUM BUTTER
  8. In a small mixing bowl, combine honey, rum and pumpkin pie spice. Set aside.
  9. In bowl of a stand mixer fitted with paddle attachment, or in a bowl with a handheld mixer, beat butter on medium speed until fluffy. With mixer running, slowly pour in honey-rum mixture until incorporated, scraping down sides of bowl as necessary.
  10. Serve at room temperature. Leftover butter can be stored in an airtight container at room temperature for up to 3 days or in refrigerator for up to 2 weeks.
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Drink Pairings

Brussels Sprouts & Broccoli with Cranberry Agrodolce

In Italian, agrodolce means “sour-sweet.” It’s both a flavour and the name of a condiment traditionally made by cooking down vinegar and honey. Here, a vibrant cranberry-infused agrodolce is the perfect complement to deeply caramelized Brussels sprouts and broccoli, making a deliciously unique vegetable side dish this Thanksgiving. Be sure to enjoy this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6
1¼ lbs (560 g) Brussels sprouts, trimmed and halved lengthwise
6 cups (1.5 L) bite-sized broccoli florets
4 tbsp (60 ml) avocado oil, divided
kosher salt and freshly ground black pepper, to taste
2 large shallots, thinly sliced
1 Fresno chili pepper or ½ red bell pepper, thinly sliced
1 tsp (5 ml) coriander seeds, roughly crushed
½ tsp (2.5 ml) ground cumin
½ cup (125 ml) red wine vinegar
⅓ cup (80 ml) liquid clover honey
½ cup (125 ml) fresh cranberries

Instructions

  1. Place a rimmed baking sheet in oven and preheat oven to 450 F (230 C).
  2. In a large bowl, combine Brussels sprouts and broccoli. Drizzle with 3 tbsp (45 ml) oil, season generously with salt and pepper and toss well. Carefully remove hot baking sheet from oven and spread vegetables onto sheet in an even layer. Roast in oven until vegetables are tender and deeply browned (broccoli tops will be frizzled), 15 to 18 minutes.
  3. Meanwhile, make cranberry agrodolce. In a medium saucepan over medium heat, heat remaining 1 tbsp (15 ml) oil. Add shallots, peppers, coriander and cumin. Cook, stirring occasionally, until shallots start to soften, about 3 minutes. Add vinegar, honey, cranberries and a pinch of salt. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
  4. To serve, place roasted vegetables on a serving platter and drizzle all over with cranberry agrodolce. Serve warm or at room temperature.
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Drink Pairings

Beer Bread with Charred Onion Butter

Boasting a tender crumb and toasty crust, this beer bread skips the fuss—no proofing, no kneading and on the table in just over an hour. Effortless comfort baking with flavour that goes above and beyond. Serve the Beer Bread appetizer with Cannery Naramata Nut Brown Ale.
Ingredients Instructions

Ingredients

Serves 1 loaf; Makes about 1½ cups (375 ml) of Spiced Honey-Rum Butter
350 g (about 3½ cups/860 ml spooned) all purpose flour
4 tsp (20 ml) baking powder
¾ tsp (4 ml) salt
1 x 12 oz (355 ml) Cannery Naramata Nut Brown Ale (or any dark, malty beer)
2 tbsp (30 ml) molasses or honey
2 tbsp (30 ml) melted butter
1 tbsp (15 ml) rolled oats
1 tbsp (15 ml) shelled sunflower seeds
1 recipe Charred Onion Butter, to serve, make ahead, recipe follows
CHARRED ONION BUTTER
Makes about 2/3 cup (160 ml)
3 to 4 green onions
canola oil, for brushing
½ cup (125 ml) unsalted butter, room temperature
2 tbsp (30 ml) finely grated Parmigiano-Reggiano
⅛ tsp (a pinch) flaked sea salt

Instructions

  1. Preheat oven to 375 F (190 C) and set rack to centre position. Lightly grease a 4½ × 8½-in (1.5 L) loaf pan.
  2. In a large mixing bowl, sift flour, baking powder and salt. Pour in beer and molasses and mix gently until no more dry flour is visible; take care not to overmix or bread may become dense. Transfer to prepared loaf pan and gently spread to edges. Brush top of dough with melted butter, then sprinkle with oats and sunflower seeds.
  3. Transfer to oven and bake for 45 to 55 minutes, or until a pick inserted into centre of loaf comes out clean. Let sit for 5 minutes, then remove from loaf pan and cool on a rack.
  4. Serve warm or at room temperature with Charred Onion Butter. Bread is best enjoyed fresh, but leftovers can be stored, tightly wrapped in plastic wrap, at room temperature for up to 5 days or in freezer for up to 1 month.
  5. CHARRED ONION BUTTER
  6. Preheat barbecue grill to high.
  7. Lightly brush green onions with oil and place on grill.* When well charred, remove and let cool, then finely mince and place in a small mixing bowl. Add butter and Parmigiano- Reggiano and mash with back of a fork until well mixed, then fold in flaked sea salt.
  8. Serve at room temperature. Leftover butter can be stored in an airtight container in refrigerator for up to 1 week. Bring back to room temperature before serving.
  9. * For alternative cooking method, green onions can be charred in an oven under the broiler for a few minutes until soft and lightly blackened.
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Drink Pairings

Creamed Corn with Fresh Pomegranate Salsa

This recipe is the perfect way to enjoy the end of the local corn season. With no cream, this dish is lighter on the palate yet still comforting, and the vibrant pomegranate salsa gives it lots of fresh flavour. Serve this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6
⅓ cup (80 ml) pomegranate arils
1 tsp (5 ml) liquid clover honey
1 green onion, finely chopped into rounds
½ lime, juice only
1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
kosher salt, to taste
10 ears corn, shucked
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
2 shallots, finely diced
1 lemon, zest and juice
freshly ground black pepper, to taste

Instructions

  1. In a small bowl, stir pomegranate arils, honey, green onions, lime juice and parsley until combined. Season with salt and set aside.
  2. Set a box grater in a large bowl. Using coarse side, grate 5 ears of corn to cob. Using a serrated knife, cut kernels from remaining 5 ears of corn and add kernels to bowl. Using dull side of knife, scrape juices from cobs into bowl.
  3. In a large sauté pan over medium heat, heat oil. Add garlic and shallots and cook, stirring occasionally, until very soft, about 5 minutes. Increase heat to high. When oil sizzles, add corn and its juices. Cook, stirring, until corn is thick and shiny, about 3 minutes. Stir in lemon zest and juice, then remove from heat and season with salt and pepper.
  4. To serve, transfer corn to a serving bowl and top with pomegranate salsa.
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Drink Pairings

Golden Beet & Apple Chutney

Bold and unexpected, this spiced, tangy chutney blends the earthy sweetness of golden beets with tart apples and plump raisins. We’ve paired it with Frisky, a creamy, ash-ripened goat’s cheese from Mt Lehman Cheese Co in Abbotsford, BC. Enjoy this appetizer alongside Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.
Ingredients Instructions

Ingredients

Serves 750ml
⅓ cup (80 ml) golden raisins
⅓ cup (80 ml) Fireball Cinnamon Whisky
1 tsp (5 ml) mustard seeds
1 lb (450 g) golden beets, peeled and cut into ¼-in (0.6 cm) dice
1 large apple, peeled, cored and cut into ¼-in (0.6 cm) dice
1 cup (250 ml) apple cider vinegar
½ cup (125 ml) brown sugar
½ cup (125 ml) granulated sugar
¼ red onion, thinly sliced
1 tsp (5 ml) minced fresh ginger
¼ tsp (1 ml) ground cinnamon
1 Thai (bird’s eye) chili, finely minced (optional)
⅛ tsp (a pinch) each salt and freshly ground black pepper

Instructions

  1. In a small mixing bowl, combine raisins, Fireball and mustard seeds. Set aside.
  2. In a medium saucepan over medium-high heat, combine remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer until beets are just tender, about 20 minutes. Add raisin mixture and raise heat back to medium‑high. Cook, stirring often, until liquid is reduced to a few tablespoons and has thickened to a syrupy consistency.
  3. Let cool to room temperature, then transfer to a clean, dry jar with a tight-fitting lid. Store in refrigerator for up to 3 weeks. Pairs well with a ripened goat’s cheese, sharp aged cheddar or nutty Gouda.
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Drink Pairings

Fennel & Onion Marmalade

Fragrant and rich, this savory-sweet marmalade balances caramelized sweetness with subtle anise notes, all elevated by a botanical-forward gin. A great grazing board addition and standout pairing for Castle Blue from The Farm House Natural Cheeses in Agassiz, BC. Serve this dish with Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.
Ingredients Instructions

Ingredients

Serves 430ml
1 tbsp (15 ml) olive oil
1 large bulb fennel, core removed, thinly sliced
1 small yellow onion, thinly sliced
½ tsp (2.5 ml) salt
⅓ cup (80 ml) granulated sugar
4 tbsp (60 ml) london dry gin, divided
1 orange, zest and juice, zest cut into very thin strips, plus ¼ cup (60 ml) more fresh juice
1 lemon, zest and juice, zest cut into very thin strips
1 tsp (5 ml) juniper berries, coarsely crushed
1 fresh bay leaf or 2 dried bay leaves
½ cup (125 ml) brown sugar
½ tsp (2.5 ml) chopped fresh rosemary

Instructions

  1. In a medium saucepan over medium heat, warm oil. Add fennel, onions and salt and sauté, stirring often, until softened, 10 to 15 minutes. Add granulated sugar, 3 tbsp (45 ml) gin, orange zest and juice, lemon zest and juice, juniper berries and bay leaf. Bring to a simmer, then reduce heat to low and cook, stirring regularly, for about 45 minutes, until fennel is well softened.
  2. Increase temperature to medium-high and add brown sugar and rosemary. Cook, stirring often, until liquid is mostly reduced and syrupy, about 10 minutes. Remove bay leaf and stir in remaining 1 tbsp (15 ml) gin.
  3. Let cool, then transfer to a clean, dry jar with a tight-fitting lid. Store in refrigerator for up to 3 weeks. Try with a creamy, mild blue cheese and toasted walnuts crumbled in a Belgian endive leaf.
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Drink Pairings

Cranberry Cheesecake Swirled Pumpkin Bars

Looking for a Friendsgiving dessert that is easy to share but still brings the wow factor? These plush, fudgy bars tick all the boxes. They are easy to transport with no fussy assembly or fragile crust, and their festive flavour makes them the perfect sweet finish after a big Thanksgiving meal. Serve this dessert with Lot No. 40 100% Rye Canadian Whisky or Forty Creek Butter Tart.
Ingredients Instructions

Ingredients

Serves Makes 18 bars
1 cup (250 ml) unsalted butter
1 cup (250 ml) brown sugar
1⅓ cups (330 ml) granulated sugar, divided
⅔ cup (160 ml) pumpkin purée
1 tbsp (15 ml) vanilla extract
2 large eggs, divided
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
1½ tsp (7.5 ml) ground cinnamon
1½ tsp (7.5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
1 × 8 oz (226 g) block cream cheese, room temperature
1 cup (250 ml) canned cranberry sauce, stirred
¼ cup (60 ml) ginger wine

Instructions

  1. Preheat oven to 350 F (175 C). Line a 9 × 13‑in (23 × 32.5 cm) baking pan with parchment.
  2. In a small saucepan, combine butter, brown sugar and 1 cup (250 ml) granulated sugar. Place over medium heat and cook, stirring constantly, until butter and sugars have combined into a homogeneous, glossy mixture, about 8 minutes.
  3. In a large bowl, whisk pumpkin purée, vanilla and 1 egg. Add butter-sugar mixture and stir to incorporate.
  4. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon and ginger. Add to pumpkin mixture and fold in with a rubber spatula just until no streaks of flour mixture remain. Pour batter into prepared pan and spread into an even layer.
  5. In a separate medium bowl, combine cream cheese with remaining ⅓ cup (80 ml) granulated sugar and egg. Whisk with a fork until smooth. Set aside.
  6. In another medium bowl, stir cranberry sauce and ginger wine. Set aside.
  7. Drop big spoonfuls of cream cheese mixture on top of pumpkin batter, followed by large dollops of cranberry sauce mixture. Use a butter knife to make big, distinct swirls, taking care not to over-swirl batter.
  8. Transfer baking pan to oven and bake until edges are set and centre has puffed slightly but is still slightly gooey, 25 to 30 minutes.
  9. Let cool completely on a rack before removing from baking pan and slicing into 18 bars. Store in an airtight container in refrigerator for up to 5 days.
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Drink Pairings

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