Food | BCLIQUOR

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.

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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.

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BOURBON-SOAKED CHERRIES

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.

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MEYER LEMON & CHAMPAGNE PRESERVES

Ingredients

Serves 2½ cups (625 ml)

1½ lbs (750 g) Meyer lemons, or thin-skinned regular lemons, scrubbed, ends trimmed, very thinly sliced, seeds removed

2 to 2½ cups (500 to 625 g) granulated sugar, approximately

½ cup (125 ml) freshly squeezed lemon juice

1¼ cups (310 ml) Champagne

Instructions

In a medium, heavy-bottomed, non-reactive pan, combine lemon slices and enough cold water just to cover. Bring to a medium-high simmer and cook for 10 minutes. Drain and repeat this step one more time. Allow lemons to cool, then pat dry.
Place lemon slices in bowl of a food processor fitted with a metal blade. Pulse several times or until mixture is fairly smooth, with some small chunks of lemon remaining. Remove lemons and weigh them using a kitchen scale. Return lemons to large saucepan. Weigh out the exact same amount of granulated sugar as lemons and add to saucepan along with lemon juice and champagne. Stir well.
Over medium-high heat, bring mixture to a boil, reducing heat if necessary to avoid scorching lemons. Reduce heat to medium-low and cook mixture for about 30 to 40 minutes, stirring often. Continue cooking until preserves thicken and become jamlike.
Remove from heat and immediately spoon into sterilized jars. Wipe rims of jars clean and seal. Cool for 1 hour and store in refrigerator for up to 3 weeks. Use as a condiment on cheese and charcuterie boards, or on toast and scones.

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APPLE & CALVADOS BUTTER

Ingredients

Serves 3 cups (750 ml)

6 lbs (3 kg) Jonagold or Golden Delicious apples, peeled, cored, cut into ½-in (1.25 cm) pieces

1 cup (250 ml) lightly packed golden brown sugar, or to taste

1 large pinch fine sea salt

¼ cup (60 ml) unsweetened apple cider

1 vanilla bean

½ cup (125 ml) Père Magloire Fine VS Calvados

Instructions

In a large heavy-bottomed saucepan, combine apples, brown sugar, salt and apple cider. Halve the vanilla bean lengthwise and scrape seeds from pod. Add seeds and pod to saucepan and stir to combine.
Over medium-high heat, bring mixture just to a boil, stirring constantly. Reduce heat to medium-low. Continue cooking for approximately 1 hour, stirring frequently and mashing apples with the back of a spoon until they are fully cooked and no lumps remain. (Cooking time will vary depending on apple type.) Add Calvados and cook for another 30 minutes, or until almost all liquid has been absorbed into apples.
Remove from heat and remove vanilla bean. Spoon apple butter into sterilized jars. Wipe rims of jars clean and seal. Cool for 1 hour and store in refrigerator for up to 3 weeks. Use as a sweet side on crêpes, toast or French toast.

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PISTACHIO KALE PESTO*

How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!

Ingredients

Serves 1 cup (250 ml)

1 garlic clove, minced

½ cup (125 ml) unsalted, shelled pistachios

1 small bunch kale, about 3 handfuls, stems removed

½ lemon, juice only

½ cup (125 ml) grated Parmesan

½ cup (125 ml) olive oil, plus more if needed

1 tsp (5 ml) chili flakes, or to taste

salt and pepper, to taste

Instructions

In a food processor, place garlic, pistachios, kale, lemon juice, Parmesan, olive oil and chili flakes. Blend on high until smooth. For a thinner pesto, add more olive oil a few teaspoons at a time until desired consistency is reached. Season to taste with salt and pepper. Store in an airtight container for up to a week.
*If packaging as a gift, be sure to keep refrigerated as long as possible before gifting, and then have recipient refrigerate it as soon as possible.

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SMOKED TROUT DIP

How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!

Ingredients

Serves Makes 1½ cups (375 ml)

1 lb (500 ml) boneless smoked trout

½ cup (125 ml) cream cheese, room temperature

½ cup (125 ml) sour cream

½ cup (125 ml) mayonnaise

1 tsp (5 ml) smoked paprika

1 tsp (5 ml) garlic powder

½ lemon, juice only

2 green onions, sliced, green and white parts

Instructions

In a food processor, place trout, cream cheese, sour cream, mayonnaise, paprika, garlic powder and lemon juice. Blend on high for 1 minute or until combined. Add sliced green onions and pulse until combined. Store in an airtight container for up to 3 days.
*If packaging as a gift, be sure to keep refrigerated as long as possible before gifting, and then have recipient refrigerate it as soon as possible.

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ROSEMARY HUMMUS

How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!

Ingredients

Serves 1½ to 2 cups (375 to 500 ml)

1 x 19 oz (540 ml) can chickpeas

1 garlic clove, minced

¼ cup (60 ml) tahini

1 lemon, juice and zest

2 tbsp (30 ml) olive oil

½ tsp (2.5 ml) chili flakes, or to taste

1 tbsp (15 ml) chopped fresh rosemary, stems removed

salt and pepper, to taste

Instructions

In a small bowl, strain chickpea liquid and set aside for later.
In a food processor, blend chickpeas, garlic, tahini, lemon zest and juice, olive oil, chili flakes and rosemary on high for 2 minutes. Strain in ¼ cup (60 ml) of reserved chickpea liquid and blend until smooth. If needed, add more liquid until desired consistency is reached. Season to taste with salt and pepper. Store in an airtight container for up to a week.
*If packaging as a gift, be sure to keep refrigerated as long as possible before gifting, and then have recipient refrigerate it as soon as possible.

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ZA'ATAR CRACKERS

How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!

Ingredients

Serves 12 - 15 cocktails

2 cups (500 ml) flour

1 tsp (5 ml) baking powder

½ tsp (2.5 ml) salt

½ cup (125 ml) water

5 tsp + 2 tbsp (25 ml + 30 ml) olive oil, divided

1 tbsp (30 ml) za’atar spice

Maldon salt, to taste

Instructions

In a large mixing bowl, mix flour, baking powder and salt.
Add water and 5 tsp (25 ml) oil. Using a spatula, mix to form a shaggy dough. With floured hands, bring dough together to form a ball. If dough is too dry, add a few more drops of water. Gently knead dough in bowl for 2 minutes. Wrap dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
Remove dough from refrigerator. Cut a small piece from dough, about the size of a walnut. On a clean, floured surface, use a rolling pin to roll the ball as thin as possible into an oval shape. (You should be able to see your hand through it.) Place oval on baking sheet and repeat this step with remaining balls of dough, you should have 12 to 15 balls.
Place remaining 2 tbsp (30 ml) of oil into a small ramekin. Using a pastry brush, brush oil onto each oval, then sprinkle with za’atar spice and Maldon salt.
Bake until crackers are bubbly and golden brown, about 10 to 12 minutes. Remove and allow to cool. Store in an airtight container for up to 3 days.

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WINDOW SUGAR COOKIES

How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!

Ingredients

Serves 12 cookies

¾ cup (175 ml) unsalted butter

1½ cups (375 ml) granulated sugar

2 eggs

1 tsp (5 ml) vanilla extract

3 cups (750 ml) flour

½ tsp (2.5 ml) salt

1½ tsp (7 ml) baking powder

¾ cup (175 ml) thick, good quality raspberry jam

2 tsp (10 ml) minced ginger

Instructions

In a large mixing bowl, use a hand mixer to beat butter and sugar until pale and fluffy, about 3 to 5 minutes. Add eggs and vanilla and mix to combine.
Using a large sieve, sift flour, salt and baking powder into butter mixture. Mix again to combine. Using hands, form dough into a large disk and wrap tightly in plastic wrap. Refrigerate for at least 3 hours, or overnight.
Preheat oven to 375 F (190 C). Line 2 cookie sheets with parchment.
Remove dough from refrigerator and let sit for 3 minutes. Cut dough in half and roll out one half to form a large circle about ¼-in (0.5 cm) thick. Cut 12 circles. Repeat this step with other piece of dough to make 24 circles in total. Using a 1-in (2.5 cm) wide cookie cutter in a star shape cut out a star shape in the middle of 12 cookies.
Bake for 8 to 10 minutes. Transfer to a wire cooling rack and allow to cool completely.
In a small mixing bowl, combine jam and ginger. Using a spoon, scoop roughly 2 tsp (10 ml) jam onto each circle-shaped cookie. Place the star cut-out cookie on top to create a sandwich. Store in an airtight container for up to 4 days.

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