Lechon Asado

A traditional centrepiece of a Cuban Nochebuena, or Christmas Eve supper, this crispy-skinned ham makes any holiday celebration complete. Marinated in a zesty blend of garlic, citrus and spices, this substantial main dish might just become your new holiday tradition. The recipe is a labour of love, so take care to start it the day before you plan on cooking it. Pair this Lechon Asado with Gray Monk Pinot Noir or Black Sage Cabernet Sauvignon.
Ingredients Instructions

Ingredients

Serves 10-12
2 heads garlic, broken into cloves and peeled, divided
2 tsp (10 ml) kosher salt, divided
1 tsp (5 ml) black peppercorns
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) dried oregano
¼ cup + 3 tbsp (105 ml) olive oil, divided, plus more for oiling
¼ cup (60 ml) fresh orange juice
¼ cup (60 ml) fresh lemon juice
¼ cup (60 ml) fresh lime juice
½ cup (125 ml) rum
1 tsp (5 ml) onion powder
4 dried bay leaves, lightly crushed
10 lbs (4.5 kg) uncured, bone-in leg of ham or bone-in pork shoulder
fresh herbs of choice, for garnish
2 oranges, cut into wedges, for garnish

Instructions

  1. In bowl of a food processor, combine cloves from 1 head garlic, 1 tsp (5 ml) salt and peppercorns and pulse until a fine paste forms. Pulse in cumin, oregano and ¼ cup (60 ml) olive oil. Transfer to a medium bowl and set aside.
  2. Add remaining garlic cloves and 1 tsp (5 ml) salt to processor (no need to clean it out). Pulse, scraping down sides of bowl as needed, until a paste forms. Add juices, rum, onion powder, bay leaves and remaining 3 tbsp (45 ml) olive oil. Blend until well combined. Set aside.
  3. Place ham in a roasting pan large enough to hold it. Using a sharp knife, gently separate skin from ham enough for it to flap over backwards, but do not cut it off completely. Pierce meat several times with tip of knife. Pour garlic-citrus marinade over meat and then rub garlic herb paste generously all over. Place pork skin back over meat to cover garlic herb paste. Cover with a piece of parchment or foil large enough to cover ham and secure around roasting pan. Place in refrigerator to marinate overnight.
  4. When ready to cook, remove from refrigerator and bring to room temperature for 30 minutes, then preheat oven to 375 F (190 C).
  5. Uncover ham and pat skin dry with a paper towel—the dryer the skin, the crispier the final cooked skin will be. Lightly oil a new piece of parchment or foil big enough to cover ham and secure around roasting pan. Roast until internal temperature is 180 F (82 C), 3 to 4 hours.
  6. Remove roasting pan from oven and increase oven temperature to 450 F (230 C).
  7. Uncover ham and transfer cooking juices to a medium saucepan. Set aside.
  8. Return ham to oven, uncovered, and continue roasting to crisp up skin, about 30 minutes. Keep an eye on it to make sure it doesn’t burn.
  9. Meanwhile, remove and discard any fat that has settled on top of cooking juices. Bring juices to a hard simmer over medium heat. Simmer until reduced by half, about 15 minutes. Season to taste and strain if desired.
  10. Once out of oven, transfer ham to a cutting board and let rest, uncovered, for 30 minutes.
  11. When ready to serve, transfer ham to a serving platter and garnish with fresh herbs and orange wedges, if desired. Slice or shred ham to serve. Serve simmered marinade alongside as a sauce.
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Drink Pairings

Torched Cranberry Macadamia Tart

Elegantly understated but undeniably sumptuous, this showstopping tart is balanced with sweet and tangy cranberries in a buttery and nutty crust. Your guests will likely enjoy it all, so make another one for your own indulgence. After all, you deserve a treat too! Enjoy this Cranberry Macadamia Tart alongside Vintage Ink Whisky Barrel Aged Red or Monte Creek Blueberry Wine.
Ingredients Instructions

Ingredients

Serves 8-10
⅓ cup + ¼ cup (140 ml) butter, room temperature, divided
30 Biscoff cookies, roughly crumbled
⅛ tsp (a pinch) salt
⅛ tsp (a pinch) ground nutmeg (optional)
⅔ cup (160 ml) coarsely chopped macadamia nuts
1 large orange
4 cups (1 L) fresh cranberries (about 1 lb/450 g)
1 cup (250 ml) granulated sugar
1 whole egg
3 egg yolks
1 tsp (5 ml) cornstarch
1 egg white
⅛ tsp (a pinch) cream of tartar
¼ cup (60 ml) icing sugar

Instructions

  1. Preheat oven to 350 F (175 C) and adjust rack to centre of oven.
  2. Melt ⅓ cup (80 ml) butter and set aside.
  3. In a food processor, grind Biscoff cookies into fine crumbs. Alternatively, working with a handful of cookies at a time, place cookies in a zip-lock bag and use a mallet to crush them into fine crumbs.
  4. Transfer cookie crumbs to a large bowl. Add melted butter, salt, nutmeg (if using) and macadamia nuts and mix until combined. Pour crumbs into a 9-in (23 cm) square or round tart pan. Using your fingers or back of a flat-bottomed measuring cup, press crumbs evenly onto sides and bottom of tart pan. Bake for 10 minutes. Remove from oven and transfer tart pan to a rack. Using a sharp knife, trim any excess crumbs from edge of pan. Cool completely in tart pan. Can be made up to 1 day in advance.
  5. When ready to continue, preheat oven to 350 F (175 C). Shave a couple of 2-in (5 cm) long pieces of orange peel and set aside. Squeeze about ½ cup (125 ml) juice from orange.
  6. In a large saucepan over medium heat, bring cranberries, sugar, orange peels and squeezed orange juice to a boil. Boil for 10 to 12 minutes, until all cranberries have popped. Remove from heat and discard orange peels.
  7. Using an immersion blender or a food processor, purée cooked cranberries. Strain purée through a fine-mesh strainer. Transfer 1½ cups (375 ml) cranberry purée to a medium saucepan.
  8. In a medium bowl, whisk 1 whole egg, 3 egg yolks and cornstarch until no lumps remain. Pour over cranberries and cook over medium heat, stirring constantly, until it reaches 165 F (74 C) or sauce thickens. Sauce should coat back of a spoon, and when swiped through centre, a clean track should be left behind.
  9. Cut remaining ¼ cup (60 ml) butter into 4 pieces and place in a medium heatproof bowl. Pour hot cranberry mixture through a sieve over it. Using a whisk, mix well to melt and incorporate butter into mixture. Pour into prepared tart shell and bake in oven for 12 minutes. Edges should look set but centre should still be jiggly. Transfer tart to a rack and cool completely to room temperature, then transfer to refrigerator to chill overnight or for at least 4 hours.
  10. In a clean bowl, using a whisk or hand mixer on medium, whisk 1 egg white and cream of tartar until frothy. Increase speed to high and gradually add icing sugar until all sugar is used. Continue whisking until meringue is glossy, is tripled in volume and can hold a stiff peak.
  11. Transfer meringue to a large piping bag with a preferred tip to decorate tart as desired. Using a kitchen torch, lightly brown meringue with a low flame following manufacturer’s instructions.
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Drink Pairings

Cranberry Mandarin Nests

Need a gluten-free dessert this holiday season? This is the recipe for you! Fluffy meringues cradle a white chocolate mousse and celebrate the seasonal flavours of mandarins and cranberries. Light and delicious, this is a recipe your guests will call back for! Pair these Cranberry Mandarin Nests with Quails’ Gate Fortified Vintage Foch or Gehringer Brothers Minus 9 Ehrenfelser Icewine
Ingredients Instructions

Ingredients

Serves 12
⅔ cup (160 ml) egg whites (from 5 to 6 eggs), room temperature*
1¼ cups (310 ml) icing sugar, plus more for garnish
1 tsp (5 ml) cornstarch
1 tsp (5 ml) white vinegar
½ cup (125 ml) cream cheese, room temperature
6 oz (170 g) white chocolate, finely chopped (about ¾ cup/180 ml)
1 cup (250 ml) whipping cream
1 tsp (5 ml) vanilla extract
1 cup (250 ml) canned mandarin segments
¾ cup (180 ml) chunky cranberry sauce

Instructions

  1. 1. Preheat oven to 325 F (160 C) and adjust rack to centre position. Line a baking sheet with parchment.*
  2. In bowl of a stand mixer or in a large, clean bowl using a hand mixer, whisk egg whites on medium speed until frothy. Increase speed to high and gradually add icing sugar, a heaping tablespoon at a time, until all sugar is used. Continue whisking until meringue is glossy and can hold a stiff peak.
  3. Add cornstarch and vinegar and whisk for about 30 seconds.
  4. Transfer meringue to a large piping bag fitted with a large open star tip (like Wilton 1M or similar). Pipe 12 circles, each about 2½-in (6.25 cm) diameter and 2-in (5 cm) high, on lined baking sheet, about 2-in (5 cm) apart. Using back of a spoon, gently make a hollow in centre of each to create a meringue nest.
  5. Place baking sheet in oven and turn temperature down to 225 F (110 C). Bake for 1 hour and 15 minutes. Turn off oven and let meringues cool in oven overnight or for at least 8 hours. Remove from oven and store in an airtight container until ready to use.
  6. In a medium bowl, use a wooden spoon to beat cream cheese until there are no lumps.
  7. Using a double boiler, melt white chocolate until smooth. Add to cream cheese and whisk until fully combined and smooth. Set aside.
  8. In a large bowl, whip cream and vanilla until soft peaks form. Gradually add cream cheese mixture and whip until fluffy and consistency of a mousse. Transfer mousse to a piping bag fitted with a large round tip (like Wilton 1A or similar). Pipe mousse into prepared meringue nests as desired. Alternatively, use a spoon to dollop mousse into nests.
  9. Top mousse with mandarin segments and about 1 tbsp (15 ml) cranberry sauce. Garnish with icing sugar before serving.
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Drink Pairings

Gin-Marinated Cheese & Olives

For those who order extra garnish in their martini to snack on, this recipe is for you. Feel free to customize what you add to the gin-laced brine; olives, blanched pearl onions or even grapes would all be delicious. This recipe is perfect as part of a charcuterie board, added to a green salad as something special or enjoyed straight from the jar. Serve this dish with Bombay Sapphire London Dry Gin.
Ingredients Instructions

Ingredients

Serves 8
4 oz (110 g) feta, cut into bite-sized cubes
4 oz (110 g) havarti, cut into bite-sized cubes
4 oz (110 g) baby bocconcini
½ cup (125 ml) green olives stuffed with blue cheese
¾ cup (180 ml) olive oil
¼ cup (60 ml) olive brine
1 tbsp (15 ml) finely grated lemon zest
1 tsp (5 ml) fresh thyme leaves
1 tsp (5 ml) red pepper chili flakes
2 oz (60 ml) gin

Instructions

  1. In a large Mason jar (about 16 oz/500 ml), combine feta, havarti, bocconcini and stuffed olives.
  2. In a medium bowl, whisk olive oil, olive brine, lemon zest, thyme leaves, chili flakes and gin. Pour into Mason jar, secure lid and gently shake to combine marinade with cheeses and olives. Refrigerate until ready to serve, up to 5 days. Allow to sit at room temperature for 1 hour before enjoying.
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Drink Pairings

Smoked Oyster Dip

Oysters and martinis are a classic pairing. The umami notes of the oyster perfectly complement the clean botanical flavours of vodka or gin. For this recipe, we forgo shucking fresh oysters and instead opt for a creamy and smoky oyster dip that pairs well with a variety of crudités, toasted baguette slices or potato chips. This recipe calls for only one can of oysters, but you can add an extra can for an umami boost. This dip can be paired with Smirnoff Vodka.
Ingredients Instructions

Ingredients

Serves 6
1 × 3 oz (85 g) can smoked oysters, drained
1 × 8 oz (226 g) block cream cheese, room temperature
2 tbsp (30 ml) mayonnaise
1 tsp (5 ml) finely grated lemon zest, plus more for garnish
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) chipotle chili powder
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
cucumber rounds, potato chips, crackers or endive leaves, to serve

Instructions

  1. In a large bowl, combine oysters, cream cheese, mayonnaise, lemon zest, lemon juice, paprika, chili powder and dill. Using back of a large spoon, smash and stir everything until oysters are broken down and mixture is well combined. If you like a smoother dip, you can pulse it in a food processor. Fold in capers.
  2. Transfer to a serving bowl and garnish with chopped dill, lemon zest and crushed pink peppercorns. Serve with your choice of dippers. Can be stored in an airtight container in refrigerator for up to 4 days.
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Drink Pairings

Tuna Tartare & Caviar Toast

A fresh twist on a classic, these bite-sized appetizers are perfect for your next martini hour. The garnish of caviar adds a salty pop that mirrors the briny notes in a classic martini, making this pairing feel both timeless and modern. Whether you’re hosting a cocktail party or just want something special to go with your favourite libation, these bites are elegant, easy to prepare and undeniably indulgent. Enjoy this appetizer alongside Suntory Roku Gin.
Ingredients Instructions

Ingredients

Serves 8
1 loaf brioche
¼ cup (60 ml) ghee or unsalted butter, room temperature
8 oz (225 g) albacore tuna
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) soy sauce
½ tsp (2.5 ml) fresh lemon juice
1 oz (30 g) caviar
seaweed salad or rehydrated sea grapes*, for garnish
* Available at Asian grocery stores or online

Instructions

  1. Preheat oven to 350 F (175 C). Line a baking sheet with parchment and set aside.
  2. Slice crust off brioche and discard or reserve for another use. Slice crustless loaf into rectangles 1-in (2.5 cm) high × 3-in (7.5 cm) long. You should have at least 8 rectangles of brioche. Spread each side lightly with ghee and set aside.
  3. Place buttered bread on prepared baking sheet and toast bread in oven, turning over occasionally to encourage even browning, until golden brown on all sides, 8 to 10 minutes. This step could also be done in a frying pan over medium-low heat. Working with a couple of pieces of brioche at a time, toast in warm pan until browned on all sides. Set aside.
  4. Finely dice tuna and place in a bowl along with sesame oil, soy sauce and lemon juice. Gently toss to combine. Taste and adjust seasoning with more sesame oil, soy sauce or lemon juice as desired.
  5. Spoon tuna tartare on top of toasts. Garnish with small dollops of caviar and seaweed salad. Serve immediately.
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Drink Pairings

Red-Eye to Dubai

Dubai chocolate goes festive! Chocolate ganache tops a silky layer of cranberry mousse, which sits above a crunchy layer of pistachio kataifi adorning a chocolate pistachio brownie. A dessert this decadent will take you late into the evening, right on time to catch a red-eye to Dubai…or any destination! Pair this dessert with Maan Farms Blackberry Wine or Black Sage Pipe.
Ingredients Instructions

Ingredients

Serves 8-10
¾ cup (180 ml) all-purpose flour
¾ cup (180 ml) chopped pistachios, plus more crushed for garnish
½ cup + 2 tbsp (155 ml) butter, divided
1 cup + 1 tbsp (265 ml) granulated sugar, divid
½ cup (125 ml) cocoa powd
½ tsp (2.5 ml) salt, divided
2 eggs
4 tsp (20 ml) vanilla extract, divided
½ lb (225 g) kataifi, cut roughly into 2- to 3-in (5 to 7.5 cm) segments
1¼ cups (310 ml) pistachio cream, divided
1 tbsp (15 ml) tahini
1 tbsp (15 ml) gelatin
3 tbsp (45 ml) water
1 cup (250 ml) chunky cranberry sauce (not jellied)
2 egg whites
2½ cups + 2 tbsp (655 ml) whipping cream, divided
1 cup (250 ml) semi-sweet chocolate chips
glazed or frosted cranberries, for garnish

Instructions

  1. Preheat oven to 350 F (175 C). Lightly grease bottom and sides of a 9-in (23 cm) springform pan. Line bottom of pan with parchment.
  2. In a small bowl, mix flour and chopped pistachios. Set aside.
  3. In a small saucepan over medium heat, melt ½ cup (125 ml) butter. Remove from heat and let cool for a minute.
  4. Transfer melted butter to a large bowl and add 1 cup (250 ml) sugar, cocoa powder, ¼ tsp (1 ml) salt, eggs and 2 tsp (10 ml) vanilla. Whisk vigorously until fully combined. Fold in flour-pistachio mixture.
  5. Pour batter into prepared springform pan. Using an offset spatula, evenly distribute batter. Bake for 25 to 30 minutes, until a toothpick inserted in centre of brownie comes out with a few dry crumbs stuck to it and batter is no longer wet. Remove from oven and cool completely in pan.
  6. Once cooled, loosen sides of pan and line edge of brownie with acetate paper. Tighten sleeve of pan again to hold acetate paper and brownie in place.
  7. In a skillet over medium heat, melt remaining 2 tbsp (30 ml) butter and fry kataifi until it starts to turn golden brown, 7 to 8 minutes. Transfer to a large bowl.
  8. Add 1 cup (250 ml) pistachio cream, tahini and ⅛ tsp (a pinch) salt and mix until combined. Pour over brownie in springform pan and smooth surface with an offset spatula. Set aside.
  9. In a small bowl, combine gelatin and water and bloom for at least 10 minutes.
  10. In a small saucepan over medium-low heat, warm cranberry sauce, stirring occasionally until melted. Transfer to a medium bowl and whisk in bloomed gelatin until fully melted into cranberry sauce.
  11. In a separate medium bowl, whisk egg whites until stiff peaks form.
  12. In a large bowl, whisk 1½ cups (375 ml) whipping cream with remaining 1 tbsp (15 ml) sugar and 2 tsp (10 ml) vanilla until medium peaks form. Fold in a third of the cranberry sauce to lighten mixture. Then fold in remaining cranberry sauce until no streaks remain. Do same thing with whipped egg whites; fold in a third first and then remaining until no streaks remain. Do not overmix. Pour over pistachio kataifi layer in springform pan. Refrigerate overnight or for at least 6 hours, until mousse has set.
  13. Place remaining ¼ cup (60 ml) pistachio cream in a small bowl. In a separate small microwave-safe bowl or cup, microwave 2 tbsp (30 ml) whipping cream on high for 25 seconds. Pour over pistachio cream and stir until smooth. Transfer to a piping bag and cut a small hole at tip. Set aside.
  14. In a heatproof bowl, combine chocolate chips and remaining ⅛ tsp (a pinch) salt.
  15. In a small saucepan over medium heat, bring remaining 1 cup (250 ml) whipping cream to a simmer. Pour hot cream over chocolate and rest for 2 to 3 minutes to let chocolate melt. Mix until smooth and all chocolate has melted. Cool slightly for about 5 minutes, then pour evenly over cranberry mousse in springform pan.
  16. Use prepared piping bag with pistachio glaze to decorate surface as desired. Rest at room temperature for 15 to 20 minutes, then refrigerate for at least 2 hours. Garnish as desired with glazed or frosted cranberries (or both) and crushed pistachios. Release sleeve from springform pan and transfer cake to serving platter. Gently remove acetate paper before serving.
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Drink Pairings

Tourtière Hand Pies

This riff on the traditional French Canadian meat pie makes for a great filling snack or part of a meal paired with a green salad. You could easily swap out the homemade pastry for store-bought puff pastry in a pinch. Enjoy this entrée with Guinness 0 Non-Alcoholic Draught or Marantiqua Pinot Noir.
Ingredients Instructions

Ingredients

Serves 10
2½ cups (625 ml) all-purpose flour, plus more for rolling out dough
1 tsp (5 ml) fine sea salt
1 tbsp (15 ml) granulated sugar
1 cup (250 ml) unsalted butter, cut into ¾-in (2 cm) pieces and frozen
2 tbsp (30 ml) apple cider vinegar
6 tbsp (90 ml) ice water
1 tbsp (15 ml) grapeseed or avocado oil
1 small yellow onion, minced
kosher salt
2 cloves garlic, minced
¼ lb (110 g) ground beef
¼ lb (110 g) ground pork
¼ tsp (1 ml) ground allspice
1 small Russet potato, peeled and grated
1 egg yolk
2 tbsp (30 ml) whipping cream
Red Wine Ketchup, to serve, make ahead, recipe follows
RED WINE KETCHUP | Makes about 1 cup (250 ml)
1 × 5½ oz (156 ml) can tomato paste
⅓ cup (80 ml) red wine
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) dark brown sugar
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) garlic powder
⅛ tsp (a pinch) fine sea salt

Instructions

  1. Start by making dough for crust of hand pies. In bowl of a food processor fitted with S blade, pulse flour, sea salt and sugar. Add frozen butter and pulse until largest pieces of butter are pea-sized. Add apple cider vinegar and then ice water, 1 tbsp (15 ml) at a time, pulsing between each addition of water and checking consistency of pastry after first 2 tbsp (30 ml). Dough should resemble coarse crumbs but come together when pinched between 2 fingers. You might not need all the water to reach this point.
  2. Tip mixture onto a clean work surface and quickly bring dough together with your hands. Gently work dough just until you can shape it into a ball. Flatten dough into a disc about ½-in (1.25 cm) thick, wrap in plastic wrap and refrigerate for 1 hour.
  3. Meanwhile, in a large frying pan over medium heat, warm oil. Add onions and a good pinch of kosher salt and cook, stirring often, until softened, about 4 minutes. Stir in garlic and continue to cook, stirring constantly, for 1 minute. Add ground meats, stirring and breaking up meat occasionally, until meat is lightly browned and crumbly. Sprinkle allspice over meat mixture, then add potato and cook, stirring often, for about 3 minutes. Potato will absorb any liquid in pan. Remove from heat and set aside to cool at room temperature.
  4. Preheat oven to 375 F (190 C). Line a baking sheet with parchment.
  5. Generously flour a work surface and unwrap chilled dough. Roll dough to ¼-in (0.6 cm) thick. Keep lifting dough to make sure it’s not sticking to surface, adding more flour as necessary.
  6. Find a stencil, like a bowl, about 6- to 7-in (15 to 18 cm) in diameter. With a sharp paring knife, cut out as many dough rounds as you can.
  7. In a small bowl, whisk egg yolk and cream.
  8. Working with 1 dough round at a time, add about 3 tbsp (45 ml) filling to centre of pastry. Brush lightly around edge with egg wash, then bring edges together to make a half moon. Place on lined baking sheet and repeat with remaining dough rounds and filling. Lightly brush tops of each hand pie with egg wash.
  9. Bake until pastry is golden brown and crisp, 15 to 18 minutes. Let cool for 10 minutes before serving with Red Wine Ketchup.
  10. RED WINE KETCHUP
  11. In a medium saucepan, whisk all ingredients and place over medium-high heat. Stirring constantly, bring to a boil. Reduce heat to medium-low and simmer, stirring often, until slightly thickened, 6 to 8 minutes. Remove from heat and let cool before using. Will keep in an airtight container in refrigerator for up to 2 weeks.
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Drink Pairings

Creamy French Onion Soup Pasta

Ready in under an hour, this hearty pasta dish will warm body and soul on a brisk winter day. The inspiration for this dish comes from the humble yet iconic French onion soup. Once considered food for the poor due to the use of inexpensive ingredients like onions, broth and stale bread, it has since risen to culinary fame thanks to some better cooking techniques and an irresistible crowning layer of bubbly cheese. Serve Creamy French Onion Soup pasta with Hoyne Dark Matter or DiamAndes Perlita Chardonnay.
Ingredients Instructions

Ingredients

Serves 4
½ lb (225 g) rigatoni pasta or another large noodle
3 tbsp (45 ml) unsalted butter, divided
2 tbsp (30 ml) grapeseed oil
1 large vidalia onion, diced
1 tsp (5 ml) kosher salt
2 cloves garlic, minced
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) beef broth
½ cup (125 ml) white wine
2 tsp (10 ml) Worcestershire sauce
½ tsp (2.5 ml) fresh thyme leaves, plus more for garnish
¼ cup (60 ml) panko bread crumbs
4 oz (110 g) Gruyère, grated, plus more for garnish

Instructions

  1. Bring a large saucepan of salted water to a boil. Cook pasta according to package directions. Drain, saving 1 cup (250 ml) pasta cooking water.
  2. Meanwhile, in a sauté pan over medium heat, melt 2 tbsp (30 ml) butter and oil. Add onions and salt and cook, stirring often, until onions have softened and are golden brown, about 20 minutes. Stir in garlic and flour and cook, stirring constantly, for 1 minute. Reduce heat to low and, stirring often, continue to cook for another 2 minutes to cook off flour flavour. Stir in broth, wine, Worcestershire sauce and thyme. Cook, stirring, for another 2 to 3 minutes, until sauce is thickened.
  3. In a frying pan over medium heat, melt remaining 1 tbsp (15 ml) butter. Add bread crumbs and toss and stir until lightly browned, about 3 minutes. Remove from heat and set aside.
  4. Add cooked pasta and grated cheese to sauté pan with sauce and toss to combine.
  5. Divide pasta among 4 serving bowls and garnish with toasted bread crumbs, more grated cheese and thyme leaves, if desired. Enjoy while warm.
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Drink Pairings

Savoury S’mores

S’mores, but not as you know them. These take the nostalgic campfire treat and give it an irresistible, grown-up twist. The homemade red pepper relish really sets these apart, providing a hint of sweet heat that pairs remarkably well with almost any cheese of choice. These bites are delightfully whimsical and right at home with a glass of wine by the fire. Serve this dish with Icon Rock Chardonnay or Whistler 90 Light.
Ingredients Instructions

Ingredients

Serves 4-6
1 tbsp (15 ml) grapeseed or avocado oil
1 small onion, finely diced
½ tsp (2.5 ml) fine sea salt
3 red bell peppers, finely diced
⅓ cup (80 ml) dry vermouth
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) red pepper chili flakes
16 crackers of choice
thinly sliced pickles of choice
1 apple, thinly sliced
1 pear, thinly sliced
2 mild Italian sausages, cooked and thinly sliced
4 to 8 individual mini brie or Gouda cheeses
4 to 8 pieces cheddar or mozzarella (similar size as brie or Gouda)

Instructions

  1. Start by making red pepper relish. In a large saucepan, warm oil over medium heat. Add onions and sea salt and cook, stirring often, until translucent and just starting to colour, about 5 minutes. Add red peppers and cook, stirring from time to time, until softened, about another 5 minutes. Stir in vermouth, vinegar, sugar and chili flakes. Reduce heat to low and cook at a slow simmer, stirring occasionally, until pepper mixture becomes sticky, about 30 minutes. Remove from heat and let cool until almost at room temperature. Transfer to an airtight container and refrigerate until ready to use, up to 5 days.
  2. When ready to serve s’mores, artfully arrange on a platter your choice of crackers, pickles, apple and pear slices, sliced sausages, cheeses and a bowl of red pepper relish.
  3. Set up a tabletop s’more maker or outdoor firepit. You can also use flame on a gas stove.
  4. Place a piece of cheese on a roasting fork, just as you would a marshmallow. Carefully warm cheese over flame until edges start to soften and centre becomes gooey, 1 to 4 minutes.
  5. Dollop some red pepper relish on a cracker and top with melted cheese. Garnish top of cheese with additional elements as desired, then top with another cracker and gently press to sandwich layers. Enjoy.
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Drink Pairings

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