Honey Walnut Prawns

Battered prawns are tossed in a sweet mayonnaise and served with candied walnuts. This dish is extremely addictive! Serve with Wild Goose Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) honey
¼ cup (60 ml) walnuts
¼ cup (60 ml) Japanese mayonnaise
3 tbsp (45 ml) sweetened condensed milk
2 tsp (10 ml) fresh lemon juice
¾ tsp (4 ml) salt, divided
¼ cup (60 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
½ cup (125 ml) water, plus more as needed
1 egg
1 lb (450 g) peeled and deveined prawns
vegetable oil, for deep-frying
1 tsp (5 ml) toasted sesame seeds, for garnish
2 green onions, thinly sliced, for garnish

Instructions

  1. Preheat oven to 375 F (190 C). Line a baking sheet with parchment.
  2. In a small saucepan over medium heat, melt honey. Add walnuts and mix well. Transfer walnuts to lined baking sheet and bake for 5 to 10 minutes, just until golden brown. Remove from oven and let cool. Once cool, break walnut pieces apart and set aside.
  3. To make sauce, in a medium bowl, mix mayonnaise, condensed milk, lemon juice and ¼ tsp (1 ml) salt. Set aside.
  4. To make batter for prawns, in a separate medium bowl, combine ¼ tsp (1 ml) salt, flour, cornstarch, water and egg. Mix until smooth and consistency of heavy cream; add more water if necessary. Set aside.
  5. Rinse prawns in cold water, drain and pat dry with paper towel. Season with remaining ¼ tsp (1 ml) salt.
  6. In a wok or heavy-bottomed saucepan over medium-high heat, heat 4-in (10 cm) oil to 350 F (175 C) on a deep-frying thermometer.
  7. Dip prawns in batter and deep-fry until lightly browned, 2 to 3 minutes. Remove from oil and drain on a paper-towel-lined plate.
  8. Turn up heat and heat oil to 375 F (190 C). Fry prawns a second time for 60 to 90 seconds. Remove from heat and drain on paper-towel-lined plate.
  9. Toss prawns in sauce. Place on a serving platter and garnish with candied walnuts, sesame seeds and green onions.
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Drink Pairings

Antipasti Wreath

Embrace the joy of holiday entertaining with a stunning antipasti wreath that’s as much a feast for the eyes as it is for the palate. Make the recipe your own by swapping out an ingredient or two for your favourite pickled or marinated vegetables, cured meats, or cheeses. Pair this dish with Montepulciano d'Abruzzo Madia Torre Zambra or Chianti Classico Riserva Gabbiano.
Ingredients Instructions

Ingredients

Serves 10 - 12
6 tbsp (90 ml) extra-virgin olive oil
3 tbsp (45 ml) Angelo Provincia di Pavia Pinot Grigio
3 tbsp (45 ml) fresh lemon juice
1½ tsp (7.5 ml) clover honey
1½ tsp (7.5 ml) dried oregano
½ tsp (2.5 ml) dried thyme
1 pinch red pepper chili flakes (optional)
1 clove garlic, minced
1 tsp (5 ml) Dijon mustard
¼ tsp (1 ml) fine sea salt
freshly ground black pepper, to taste
6 oz (170 g) salami, thinly sliced
2 cups (500 ml) cherry tomatoes
1 × 14 oz (398 g) can artichoke hearts in water, drained and quartered
7 oz (200 g) mini bocconcini
1 × 16 oz (450 g) jar sweet cherry peppers, drained and halved
jarred pepperoncini, drained, to taste
1 cup (250 ml) olives of your choice
20 leaves fresh basil
5 sprigs fresh rosemary

Instructions

  1. Start by making dressing. In a medium bowl, whisk olive oil, wine, lemon juice, honey, oregano, thyme, chili flakes (if desired), garlic, Dijon, salt and pepper until thoroughly combined. Set aside.
  2. When ready to assemble wreath, place salami, cherry tomatoes, artichokes, bocconcini, cherry peppers, pepperoncini, olives and basil into their own separate bowls on a clean work surface. Working with 4-in (10 cm) wooden skewers and mixing and matching ingredients, thread 3 to 5 ingredients onto each skewer. Continue until ingredients are all used up.
  3. Arrange skewers on a platter in a wreath shape, layering them on top of each other 2 to 3 times. Tuck rosemary sprigs randomly into different spots in wreath. Lightly drizzle wreath with dressing. Serve with additional dressing alongside, allowing diners to season skewers as they please.
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Drink Pairings

Fried Sweet & Sour Fish

A whole fish is traditional for Lunar New Year for good luck. In Mandarin, the word for “fish” sounds like “surplus,” so serving a whole fish will mean abundance year after year. We used red sea bream, but you can substitute any similar-sized fish. It is fried until crisp, then covered with a tangy sweet and sour sauce. Enjoy this dish with Wild Goose Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 tbsp (15 ml) vegetable oil, plus more for shallow frying
2 cloves garlic, crushed
1-in (2.5 cm) slice fresh ginger
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ yellow onion, thinly sliced
2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine
¼ cup (60 ml) ketchup
¼ cup (60 ml) white vinegar
¼ cup (60 ml) rice wine vinegar
½ cup (125 ml) pineapple juice
¼ cup + 2 tbsp (90 ml) water, divided
1 tsp (5 ml) salt, plus more to season fish
2 tsp (10 ml) soy sauce
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) cornstarch, plus more for dusting fish
3 to 4 lbs (1.4 to 1.8 kg) whole red sea bream, gutted and scales removed
pepper, to taste
2 green onions, thinly sliced, for garnish
sesame seeds, for garnish

Instructions

  1. In a medium saucepan over medium heat, heat 1 tbsp (30 ml) oil. Add garlic and ginger and stir-fry for 30 seconds. Add peppers and onions and stir-fry just until cooked, 2 to 3 minutes. Remove peppers and onions and set aside. Keep garlic and ginger in saucepan and add cooking wine, ketchup, white and rice vinegars, pineapple juice, ¼ cup (60 ml) water, salt, soy sauce and sugar. Bring to a boil, then turn heat down to low and simmer for 10 minutes.
  2. In a small bowl, mix 2 tbsp (30 ml) cornstarch and remaining 2 tbsp (30 ml) water. Pour cornstarch slurry into sauce, stirring constantly. Bring sauce back to a boil, stirring occasionally. Turn off heat, mix in vegetables and keep warm until ready to use.
  3. Dry fish inside and out with paper towel. Using a sharp knife, slit fish down to bone, spacing slits 1-in (2.5 cm) apart from head to tail. Season fish inside and out with salt and pepper, rubbing it into slits.
  4. Place a large, heavy-bottomed, high-sided saucepan or wok over medium-high heat, making sure pan is large enough to fit fish. Heat 2-in (5 cm) oil to 375 F (190 C) on a deep-frying thermometer.
  5. Dry fish again well with paper towel. Coat fish on either side with cornstarch, working it into cuts, then dust off any excess.
  6. Lay fish in hot oil away from you. Fry until golden brown, about 5 to 8 minutes. Do not move fish during this time; check colour only after 5 minutes. Using 2 spatulas, carefully flip fish and cook on other side for 5 to 8 minutes, until golden brown and cooked through; fish should easily flake with a fork.
  7. Remove fish from oil and drain for 1 minute on a rack. Transfer to a serving platter and cover with vegetables and sauce. Garnish with green onions and sesame seeds.
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Drink Pairings

Kale Salad with Whisky Pickled Cranberries

Sweet-tart pickled cranberries offer a burst of flavour and crispy savoury granola gives both crunch and textural contrast to this feast-worthy salad. This recipe makes more pickled cranberries than needed for the salad. Extras are great served alongside a cheese platter or as a bright garnish in a puréed vegetable soup. This salad pairs well with Red Rooster Pinot Noir or Chateau Ste. Michelle Chardonnay.
Ingredients Instructions

Ingredients

Serves 4 - 6
WHISKY PICKLED CRABNERRIES
½ cup (125 ml) granulated sugar
½ cup (125 ml) cider vinegar
½ tsp (2.5 ml) whole cloves
1 cinnamon stick
3 tbsp (45 ml) J.P. Wiser’s Special Blend Canadian Whisky
1½ cups (375 ml) fresh cranberries
SAVOURY GRANOLA TOPPING
1 tbsp (15 ml) refined coconut oil
2 tbsp (30 ml) maple syrup
1½ tsp (7.5 ml) grainy mustard
1½ tsp (7.5 ml) chopped fresh rosemary leaves
1½ tsp (7.5 ml) chopped fresh thyme leaves
1 cup (250 ml) buckwheat groats
¼ cup (60 ml) pumpkin seeds
¼ cup (60 ml) sunflower seeds
2 tsp (10 ml) chia seeds
1 tsp (5 ml) kosher salt
DRESSING
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lemon juice
1 tsp (5 ml) maple syrup
kosher salt and freshly ground black pepper, to taste
SALAD
8 cups (2 L) bite-sized torn kale leaves
1 to 2 pears, thinly sliced

Instructions

  1. To make Whisky Pickled Cranberries, in a small saucepan over medium-high heat, bring sugar and vinegar to a boil. Add cloves, cinnamon stick and whisky. Reduce heat and let simmer gently for 5 minutes.
  2. Place cranberries in a heatproof jar or bowl with a lid and pour hot brine overtop. Let cool to room temperature, uncovered. Cover and refrigerate for up to 2 weeks. Strain and discard spices before using.
  3. To make Savoury Granola Topping, in a large skillet or frying pan over medium heat, stir coconut oil, maple syrup, mustard, rosemary and thyme until mixture reaches a boil. Stir in buckwheat groats, pumpkin seeds, sunflower seeds, chia seeds and salt. Cook, stirring often, until granola is toasted and fragrant, 4 to 6 minutes. Tumble granola onto a piece of parchment and let cool at room temperature. Once cooled, break up any large clumps and store in an airtight container at room temperature for up to 4 days.
  4. To make Dressing, in a small Mason jar, place olive oil, lemon juice, maple syrup and a good pinch each of salt and pepper. Cover and shake to combine.
  5. To make Salad, place kale in a large serving bowl and drizzle with 1 tbsp (15 ml) dressing. With clean hands, massage dressing into kale for 1 minute.
  6. Garnish kale with sliced pears, some savoury granola and some pickled cranberries. Serve remaining dressing alongside for diners to help themselves.
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Drink Pairings

Parsnip & Apple Braid with Cranberry Chutney

This stunning vegetarian dish is sure to impress no matter your dietary preference. A member of the carrot family, parsnips lend a sweetness and robust texture to dishes, making them a great choice to include in a holiday vegetarian offering. The accompanying Cranberry Chutney not only complements the braid but also pairs beautifully with other elements of the meal. Red Rooster Pinot Noir and or Chateau Ste. Michelle Chardonnay make excellent pairings for this dish.
Ingredients Instructions

Ingredients

Serves 6 - 8
4 medium parsnips, trimmed and peeled
1 medium red onion
2 tbsp (30 ml) olive oil
½ cup (125 ml) roasted shelled chestnuts, chopped
1 large Granny Smith apple, peeled and diced
2 tbsp (30 ml) maple syrup
5 large leaves fresh sage, finely chopped
½ cup (125 ml) canned brown lentils, drained and rinsed
⅔ cup (160 ml) Mommessin Cuvée Saint Pierre Rouge
kosher salt and freshly ground black pepper, to taste
1 lb (450 g) frozen puff pastry, thawed
2 tbsp (30 ml) milk
Cranberry Chutney, to serve, make ahead, recipe follows
CRANBERRY CHUTNEY
1 large navel orange
1 cup (250 ml) water
¾ cup (180 ml) granulated sugar
1 × 12 oz (340 g) bag fresh cranberries
1 large Granny Smith apple, peeled and diced
½ cup (125 ml) cider vinegar
¼ tsp (1 ml) ground ginger

Instructions

  1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment.
  2. Dice parsnips and onion and place on lined baking sheet. Drizzle oil over vegetables and toss to coat evenly. Arrange vegetables in a single layer on sheet and roast until just tender, about 20 minutes.
  3. Remove vegetables from oven and stir in chestnuts, diced apples, maple syrup and sage. Return to oven and roast for another 10 minutes.
  4. Meanwhile, in a small saucepan over medium heat, stir lentils and wine. Bring to a simmer and cook, stirring often, until lentils have broken down and mixture is consistency of mashed potatoes, about 10 minutes. Remove from heat and set aside.
  5. Transfer warm roasted vegetables to a large bowl and stir in lentil mixture. Season to taste with salt and pepper. Reline baking sheet with fresh parchment. Set aside.
  6. Lay puff pastry out on a lightly floured work surface and roll into a larger 12 × 15-in (30 × 38 cm) rectangle. If your puff pastry comes in 2 sheets, you may need to overlap slightly and roll together to get size needed. Ensuring middle third remains intact, diagonally slice outer thirds in 1-in (2.5 cm) thick strips. Remove end strips from each side. Gently transfer pastry onto lined baking sheet. Spread parsnip filling evenly along centre third of pastry. Starting at 1 end, overlap strips of pastry from alternating sides to cover filling until it is fully wrapped. Tuck pastry under each end to enclose filling. Brush surface of braid with milk.
  7. Bake until puffed and evenly golden brown, 20 to 25 minutes. Let cool for at least 20 minutes on baking sheet, then transfer to a serving platter and slice to serve with Cranberry Chutney.
  8. CRANBERRY CHUTNEY | Makes about 2 cups (500 ml)
  9. Finely zest orange rind and set aside. Cut away peel and pith from orange. Working over a small bowl to catch any juice, cut between membranes to release orange segments. Chop orange segments, add to bowl with any orange juice and set aside.
  10. In a medium saucepan, stir water and sugar. Place over medium-high heat and bring to a boil, stirring often. Once sugar has dissolved, add cranberries, diced apples, cider vinegar, ginger, orange zest, chopped orange segments and any orange juice. Return mixture to a boil, then reduce heat to medium-low and simmer, stirring often, for about 10 minutes.
  11. Pour chutney into a heatproof bowl and place a piece of parchment directly on surface of chutney. Set aside to cool at room temperature. Can be made ahead and stored in an airtight container in refrigerator for up to 4 days. Bring to room temperature again before serving.
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Drink Pairings

Roast Duck

When it comes to creating a memorable holiday dinner, few dishes make a statement quite like a perfectly roasted whole duck. Its rich, succulent flavour and crispy skin instantly transform any meal into a feast. Many shy away from cooking duck, thinking it’s too complicated, but with a few straightforward techniques, you’ll discover just how easy it can be. Duck not only makes a stunning centrepiece but also pairs beautifully with seasonal sides, making it a versatile choice for your holiday table. Serve the roast duck with any of the following: Barolo Fontanafredda Serralunga d'Alba, Red Rooster Pinot Noir, or Chateau Ste. Michelle Chardonnay.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 × 4 to 5 lbs (1.8 to 2.3 kg) whole ducks
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) Fratelli Fici Marsala Superiore Dry
freshly ground black pepper

Instructions

  1. Preheat oven to 450 F (230 C). Set a rack in a large roasting pan.
  2. Remove giblets and neck from each duck cavity and discard or reserve for another use. Cut off any excess fat from duck cavities and discard or render for another use. Using paper towel, dry skin of ducks as best you can.
  3. In a small bowl, whisk soy sauce and Marsala wine. Set aside.
  4. Place ducks, breast-side down and wings up, on rack in roasting pan. Add water to pan to come just below rack. Sprinkle ducks with pepper and brush with some soy sauce mixture.
  5. Roast ducks for 30 minutes, then remove from oven, being careful not to slosh and spill any water—you don’t want to get any on ducks.
  6. Prick backs of ducks all over with point of a sharp knife, then flip ducks onto their backs. Sprinkle once again with pepper and brush with soy sauce mixture again. Add a little more water to roasting pan if juices are spattering.
  7. Roast ducks for a further 20 minutes. Remove roasting pan from oven again, then prick duck breasts all over and brush once again with soy sauce mixture. Return to oven and roast for 10 minutes. Brush ducks again with soy sauce mixture, then return to oven and roast until ducks are a burnished golden brown all over and an instant-read thermometer inserted into thigh measures at least 155 F (68 C), another 5 to 10 minutes.
  8. Let ducks rest for 5 minutes before transferring to a cutting board for carving and serving.
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Drink Pairings

Tourtière Meatballs with Cranberry Chili Sauce

These meatballs are a delightful twist on the traditional French Canadian meat pie. Combining ground beef and pork with spices like cloves, allspice and cinnamon and pairing the result with a sweet-spicy fruit sauce will be sure to please. Be sure to enjoy this appetizer with Tantalus Pinot Noir, Bartier Bros Rose or Hoyne Brewing Pilsner.
Ingredients Instructions

Ingredients

Serves about 24 meatballs
1 lb (450 g) lean ground beef
½ lb (225 g) ground pork
¾ cup (180 ml) instant potato flakes
2 tsp (10 ml) rubbed dried sage
2 tsp (10 ml) onion powder
1½ tsp (7.5 ml) salt
1 tsp (5 ml) dry mustard
1 tsp (5 ml) fresh thyme leaves
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground white pepper
⅛ tsp (a pinch) ground cloves
⅛ tsp (a pinch) ground allspice
⅛ tsp (a pinch) celery seeds
1 egg
1 tbsp (15 ml) canola oil, plus more as needed
3 (10½-in/26.5 cm) sheets frozen puff pastry, thawed in refrigerator
Cranberry Chili Sauce, make ahead, recipe follows
CRANBERRY CHILI SAUCE
1 tbsp (15 ml) canola oil
2 shallots, cut into ¼-in (0.6 cm) dice
1 to 2 Thai (bird’s eye) chilies, finely minced
1 small stalk celery, cut into ¼-in (0.6 cm) dice
½-in (1.25 cm) piece fresh ginger, finely minced
1 apple, cut into ¼-in (0.6 cm) dice
1 cup (250 ml) ketchup
3 tbsp (45 ml) apple cider vinegar
1 × 12 oz (348 ml) can whole berry cranberry sauce
2 tbsp (30 ml) maple syrup
1½ tbsp (22.5 ml) pickling spice, tied in a sachet

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a medium mixing bowl, combine beef, pork, potato flakes, herbs, spices and egg and mix very well. Using a 1 oz (30 ml) scoop, portion meatballs and roll between palms to shape into smooth balls. Alternatively, divide mixture by hand into 24 even-sized meatballs.
  3. In a large skillet over medium-high heat, warm canola oil. Working in batches, brown meatballs until a bit of crust forms; they don’t need to be cooked yet, just nicely browned.
  4. Remove puff pastry sheets from refrigerator and cut each into 9 squares, for a total of 27 squares. Depending on size of meatballs, there may be a few leftover pastry squares.
  5. Lightly grease a couple of 3-in (7.5 cm) muffin tins. You’ll need 24 cups. Lay pastry squares into cups and gently press into bottoms and along sides. Lightly dock pastry with a fork and transfer to oven to bake for 10 minutes. Remove from oven, cool slightly and press down bases to flatten.
  6. Spoon 1 tsp (5 ml) Cranberry Chili Sauce into centre of each pastry cup, followed by a meatball. Transfer to oven and bake for 15 minutes, ensuring meatballs reach 165 F (74 C) when checked with a meat thermometer.
  7. Let cool for 5 minutes, then serve with remaining Cranberry-Chili Sauce on side.
  8. CRANBERRY CHILI SAUCE | Makes about 3 cups (750 ml)
  9. In a small saucepan over medium heat, warm canola oil. Add shallots, chilies, celery and ginger and sauté until celery is slightly softened, about 2 minutes.
  10. Add diced apples, ketchup, apple cider vinegar, cranberry sauce, maple syrup and sachet of pickling spice. Reduce heat to medium-low and simmer, stirring often, until apples have softened but still have a bit of texture and shape and mixture has thickened, about 45 minutes. Can be stored in an airtight container in refrigerator for up to 1 month. Great on a burger, baked on a meatloaf or served alongside a turkey dinner.
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Drink Pairings

Whipped Salt Cod Crostini

With hints of garlic, briny capers, and an infused lemon curry oil, this creamy Mediterranean dish—made from salt cod, olive oil, and potatoes—could be the surprise hit of your next festive party! Pair 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 about 24 crostini or 3 cups (750 ml) salt cod spread
1 lb (450 g) boneless, skinless salt cod, cut into 2-in (5 cm) pieces
1 large Russet potato
2 dried bay leaves
2 tsp (10 ml) whole black peppercorns, plus more to taste
4 cups (1 L) milk
4 cloves garlic, lightly crushed
day-old baguette, cut into ¼-in (0.6 cm) slices
Lemon Curry Oil, make ahead, recipe follows
1 cup (250 ml) extra-virgin olive oil
½ lemon, zest and juice
salt and freshly ground black pepper, to taste
capers, for garnish
chopped fresh parsley, for garnish
lemon wedges, to serve
LEMON CURRY OIL
⅓ cup (80 ml) canola oil, divided
2 tsp (10 ml) Madras curry powder
1 lemon, peel only, pith removed, cut into thin strips
½ tsp (2.5 ml) salt
⅓ cup (80 ml) extra-virgin olive oil

Instructions

  1. Rinse salt cod well and place in a lidded container. Pour in enough cold water to cover by at least 3-in (7.5 cm) and let soak in refrigerator for 24 to 48 hours, changing water every 8 hours or so. When ready to cook, remove from liquid and rinse.
  2. Preheat oven to 375 F (190 C).
  3. Pierce potato with a fork and transfer to a small baking sheet. Bake until soft and fluffy, about 45 minutes. While still warm, peel and mash with a fork until smooth. Leave oven on.
  4. Wrap bay leaves and peppercorns in a small piece of cheesecloth or a coffee filter and tie in a bundle.
  5. In a medium saucepan over medium-high heat, combine milk, salt cod, garlic and spice bundle and bring to a boil. Reduce heat to medium-low and simmer until salt cod becomes tender and flakes easily when pierced with a fork, 30 to 45 minutes. Strain, discard spice bundle and reserve ¼ cup (60 ml) cooking liquid.
  6. While salt cod is poaching, brush baguette slices on 1 side with Lemon Curry Oil. Transfer to a parchment-lined baking sheet, oiled-side down, and bake for 4 minutes. Flip slices and bake for 4 minutes on other side. They should be lightly toasted and golden brown around edges, but still a bit soft.
  7. Place cooked cod and garlic in bowl of a stand mixer fitted with paddle attachment. Beat on medium-low speed until flaky, about 1 minute. With mixer running, slowly drizzle in olive oil until emulsified. Add potato, lemon zest and juice and reserved ¼ cup (60 ml) cooking liquid, and beat until smooth. Season with salt and pepper.
  8. To assemble crostini, spread about 2 tbsp (30 ml) salt cod spread on each slice of baguette, garnish with capers and parsley and transfer to a serving platter. Drizzle with more Lemon Curry Oil and serve with lemon wedges on side.
  9. LEMON CURRY OIL | Makes ⅔ cup (160 ml)
  10. In a small saucepan over low heat, warm 2 tbsp (30 ml) canola oil. Add curry powder, lemon peels and salt and heat until sizzling, about 30 seconds. Pour in olive oil and remaining canola oil and heat oil to 165 F (74 C).
  11. Remove from heat, transfer to a jar and steep at room temperature for at least 4 hours but no more than 24. Strain through a coffee filter or a few layers of cheesecloth. Can be made ahead and stored in refrigerator for up to 1 week.
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Drink Pairings

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.
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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.
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