Brie-Berry Bites

Whether you are hosting a handful of guests or catering for a crowd, these tartlets can be made ahead of time and garnished just before serving. Easy to make and easy to please, these delicious appetizers will bring on the compliments. This dish is best enjoyed with a glass of Louis Latour Bourgogne Chardonnay or Château d’Esclans Whispering Angel Côtes de Provence Rosé.
Ingredients Instructions

Ingredients

Serves 12
6 sheets phyllo pastry (about 13- × 16-in/32.5 × 40 cm), covered with plastic wrap and a damp tea towel to prevent drying
⅔ cup (160 ml) unsalted butter, melted
⅓ cup (80 ml) blackberry jam, divided
⅓ cup (80 ml) spreadable brie
12 blackberries, thawed if frozen fresh thyme leaves, for garnish

Instructions

  1. Preheat oven to 400 F (200 C).
  2. Lay a phyllo sheet on a clean surface and brush entire surface of phyllo with melted butter. Place a second layer of phyllo overtop and continue layering with melted butter and phyllo pastry until sixth sheet of phyllo. Do not brush sixth sheet with butter. Gently press sheets together from centre towards edge to remove any trapped air bubbles. You can also poke any stubborn air pockets with a toothpick to release trapped air. Using a 3-in (7.5 cm) round cookie cutter, cut 12 pastry rounds.
  3. Grease wells of a 12-cup muffin pan with melted butter. Place a pastry round in each well and press into bottom and sides. Brush with melted butter. Place a parchment muffin cup over each phyllo cup and place pie weights or dried beans in parchment cups. Bake for 4 to 5 minutes, until lightly golden. Do not overbake. Remove from oven and gently remove parchment with pie weights or dried beans. Promptly remove each phyllo shell and cool on rack. Can be made ahead and stored in an airtight container in a cool, dry place for up to 2 days.
  4. Reserve 1 tbsp (15 ml) blackberry jam for glazing. Spoon about 1 tsp (5 ml) jam into each tartlet.
  5. Transfer spreadable brie into a piping bag. Cut a small hole at tip and pipe about 1 tsp (5 ml) brie, or more as desired, over blackberry jam. Top with a blackberry. Melt reserved 1 tbsp (15 ml) blackberry jam, then brush onto tartlets. Garnish as desired with thyme leaves, and serve.
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Drink Pairings

Posh ’Tatoes

It does not get any easier than this! Just stack ’em and bake ’em. The tried, tested and true comfort of silky Yukon Gold potatoes complemented by a delicate touch of spices delivers a mouthwatering wholesomeness, while the caviar with its savoury burst of luxury makes this a top-shelf apéro! Serve these Posh ’Tatoes with Louis Roederer Collection Champagne Brut or Louis Latour Bourgogne Chardonnay.
Ingredients Instructions

Ingredients

Serves 12
4 tbsp (60 ml) butter, divided
3 lbs (1.4 kg) medium Yukon Gold or yellow potatoes, peeled
3 tbsp (45 ml) grated Parmesan
½ tsp (2.5 ml) smoked paprika
1 tsp (5 ml) onion powder
1½ tsp (7.5 ml) garlic powder
1 tsp (5 ml) white pepper
¾ to 1 tsp (4 to 5 ml) salt, to taste
⅓ cup (80 ml) shredded Swiss cheese
½ cup (125 ml) crème fraîche
2 tbsp (30 ml) chopped fresh chives
2 oz (60 g) black caviar (¼ cup/60 ml)

Instructions

  1. Preheat oven to 375 F (190 C). With 1 tbsp (15 ml) butter, grease wells of a 12-cup muffin pan. Melt remaining 3 tbsp (45 ml) butter and set aside.
  2. Using a mandoline or a sharp knife, cut potatoes into ⅛-in (0.3 cm) thin slices and place in a large bowl.
  3. In a small bowl, mix Parmesan, paprika, onion powder, garlic powder, white pepper and salt. Evenly distribute spices and melted butter over sliced potatoes and mix to coat.
  4. Stack potato slices about 1½-in (4 cm) high (16 to 18 slices) and place 1 stack in each well of muffin pan.
  5. Bake, uncovered, for 45 minutes. Remove from oven and sprinkle about a heaping 1 tsp (6 to 7 ml) shredded Swiss cheese over each stack. Return to oven and bake for another 10 minutes, until cheese has melted.
  6. Remove from oven and let rest for about 10 minutes. Transfer to a serving platter.
  7. In a small bowl, mix crème fraîche and chives and transfer to a piping bag. Cut tip of piping bag and pipe crème fraîche on each potato stack. Top each with 1 tsp (5 ml) caviar and serve.
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Drink Pairings

Truffled Mushroom & Shallot Tartlets

The unmistakable, luxurious aroma of truffles draws your palate to the sweetness of shallots and the earthy umami of mushrooms, all cradled in crumbly pastry. With creamy, cheesy comfort in each bite, these are so delicious, you’ll have to remind yourself to save some for your guests! Serve these Truffled Mushroom & Shallot Tartlets with Louis Roederer Collection Champagne Brut or Quails’ Gate Pinot Noir.
Ingredients Instructions

Ingredients

Serves 12
12 frozen Mini Tartlet Shells, make ahead, recipe follows (or use store-bought tartlet pastry shells)
2 tbsp (30 ml) butter
3 cups (750 ml) sliced button mushrooms (about ¼-in/0.6 cm thick)
1 tbsp (15 ml) olive oil
1½ cups (375 ml) thinly sliced shallots
3 cloves garlic, minced
1 tbsp (15 ml) chopped fresh thyme leaves
½ cup (125 ml) sour cream
1 tsp (5 ml) mustard
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) ground black pepper
1 cup (250 ml) shredded Gruyère, divided
1½ tsp (7.5 ml) truffle salt fresh thyme leaves for garnish (optional)

Instructions

  1. Preheat oven to 375 F (190 C).
  2. Place frozen Mini Tartlet Shells, still in their moulds, on a rimmed baking sheet and bake for 10 minutes. Cool on a rack. Set aside.
  3. In a large skillet over medium heat, melt butter and fry mushrooms until any released liquid evaporates. Transfer mushrooms to a bowl and set aside.
  4. In same skillet, heat olive oil and fry shallots until golden brown. Spoon out a couple of tablespoons of fried shallots and set aside for garnish.
  5. Add garlic and continue cooking until fragrant, about 2 minutes. Add thyme, sour cream, mustard, salt and pepper and cook for another 2 minutes, stirring regularly.
  6. Place ¾ cup (180 ml) Gruyère in a large bowl. Add hot shallot mixture and fried mushrooms and mix well.
  7. Spoon filling into prepared tartlet shells until slightly mounded overtop shell. Do not overfill. Sprinkle with remaining ¼ cup (60 ml) Gruyère. Bake for 12 to 15 minutes, until cheese turns slightly golden. Remove from oven and cool slightly in moulds on a rack. Sprinkle about ⅛ tsp (a pinch) truffle salt on each tartlet. Gently remove tartlets from moulds and garnish with reserved fried shallots and thyme leaves, if using. Serve warm.
  8. MINI TARTLET SHELLS
  9. Sprinkle flour and salt on a clean surface and use fingers to mix.
  10. Using a knife or a dough scraper, cut butter into flour until it looks crumbly like oatmeal.
  11. In a small cup, beat 1 egg, vinegar and 1 tbsp (15 ml) water. Using fingers, create a gap in centre of flour mixture and gently add egg mixture, then incorporate flour while mixing to form a dough. Do not knead. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  12. Lightly flour a clean surface and roll out chilled dough to ¼-in (0.6 cm) thick. Using a 3-in (7.5 cm) cookie cutter, cut out pastry rounds. Place each round into a 2½-in (6.25 cm) mini tartlet mould and gently press into bottom and sides of mould. Poke sides and bottom of pastry with a fork.Re‑roll leftover dough and continue cutting pastry rounds and pressing them into tartlet moulds until dough is used up.
  13. Prepare egg wash by whisking remaining egg and 1 tbsp (15 ml) water until combined. Lightly brush pastry with egg wash. Discard remaining egg wash.
  14. Freeze tartlet shells for at least 30 minutes, and up to 1 month, before baking.
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Drink Pairings

Rice Paper Tiger Prawn Scoops

These visually stunning and equally delicious crispy scoops are easy to fold around a crunchy, Asian-inspired cabbage slaw and a plump, sweet prawn. Dressed with sriracha mayo and balsamic glaze, they deliver layers of texture and abundant flavour to delight anyone who bites into them. Enjoy these Rice Paper Tiger Prawn Scoops with Greywacke Sauvignon Blanc, Château d’Esclans Whispering Angel Côtes de Provence Rosé or Campari Negroni.
Ingredients Instructions

Ingredients

Serves 16
3 tbsp (45 ml) rice vinegar
1 tbsp (15 ml) sesame oil
1½ tsp (7.5 ml) white pepper, divided
1 tbsp (15 ml) mirin
1½ tsp (7.5 ml) salt, divided
4 tbsp (60 ml) mayonnaise, divided
2 cups (500 ml) thinly shredded cabbage
1 tbsp (15 ml) sriracha
2 tbsp (30 ml) rice flour
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) paprika
16 jumbo tiger prawns, shelled and deveined
½ cup (125 ml) vegetable oil, divided
2 sheets rice paper (about 8-in/20 cm diameter), each cut into 8 segments
2 to 3 tbsp (30 to 45 ml) balsamic glaze, to taste

Instructions

  1. In a large non-reactive bowl, combine rice vinegar, sesame oil, ½ tsp (2.5 ml) white pepper, mirin, ½ tsp (2.5 ml) salt and 2 tbsp (30 ml) mayonnaise. Stir until smooth. Add shredded cabbage and mix well. Set aside. Can be made ahead and refrigerated until ready to use, up to 1 day.
  2. In a small bowl, mix remaining 2 tbsp (30 ml) mayonnaise and sriracha. Transfer to a squeeze bottle.
  3. In a large bowl, mix rice flour, garlic powder, paprika and remaining 1 tsp (5 ml) white pepper and 1 tsp (5 ml) salt. Add prawns and toss to coat.
  4. In a wok over high heat, heat ¼ cup (60 ml) vegetable oil to about 350 F (175 C). Fry 1 cut segment of rice paper at a time. It should puff up and fry immediately into a white crisp. Using 2 large metal forks, metal tongs or metal chopsticks, carefully transfer fried rice paper to a plate lined with paper towel. Repeat with remaining rice paper segments, monitoring heat to avoid burning.
  5. To same wok, add remaining ¼ cup (60 ml) vegetable oil and fry coated prawns for 1 to 1½ minutes, then flip and fry for another 1 to 1½ minutes. Transfer to a second plate lined with paper towel.
  6. Before serving, add about 2 tbsp (30 ml) cabbage slaw to middle of each rice paper scoop. Top each with a fried prawn, drizzle with prepared sriracha mayo and balsamic glaze and garnish with julienned green onions.
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Drink Pairings

Duck Lettuce Wraps

These lettuce wraps are traditionally the second course of a Beijing duck meal. You could serve these to follow our homemade Beijing-Style Duck Breast, or just serve them on their own. This recipe uses a Cantonese-style roast duck, which you can find at Asian grocery stores or Chinese barbecue shops or restaurants. Save the bones for our Duck Noodle Soup recipe! Enjoy these Duck Lettuce Wraps with Black Sage Merlot or Fowles Are You Game? Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4-6
1 Cantonese-style roast duck, meat removed (save bones and skin for another use)
2 tbsp (30 ml) vegetable oil
1 shallot, minced
2 green onions, thinly sliced
2 cloves garlic, minced
¼ cup (60 ml) water chestnuts, diced
6 mushrooms, diced
2 stalks celery, diced
1 tbsp (15 ml) chili garlic sauce, or to taste (optional)
½ cup (125 ml) hoisin sauce
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
2 tsp (10 ml) cornstarch mixed with 1 tbsp (15 ml) water
1 head iceberg or 2 heads baby gem lettuce, washed, leaves separated and placed in ice water in refrigerator
2 red serrano peppers, thinly sliced

Instructions

  1. Dice duck meat and set aside.
  2. Heat a wok or deep skillet over medium heat. Add oil, shallots, green onions and garlic. Stir-fry for 1 minute, until fragrant.
  3. Add water chestnuts, mushrooms and celery. Stir-fry for 2 minutes, or until tender-crisp. Add duck meat and stir-fry for 1 to 2 minutes, until heated through.
  4. Add chili garlic sauce (if using), hoisin, soy sauce and sesame oil. Toss to mix well. Add cornstarch slurry and cook just until thickened. Transfer to a serving bowl.
  5. Remove lettuce from water and spin in a salad spinner. Transfer to a platter with sliced peppers and serve with duck mixture.
  6. To eat, make wraps with lettuce, duck mixture and peppers to taste.
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Drink Pairings

Duck Noodle Soup

If you would like to make the Duck Lettuce Wraps and this soup, buy two ducks and use two carcasses for the broth to make it extra delicious! This is a simple, warming soup perfect for after your Lunar New Year celebrations. Pair this recipe with See Ya Later Ranch Pinot Noir or Pewsey Vale Estate Riesling.
Ingredients Instructions

Ingredients

Serves 4
1 Cantonese-style roast duck
4 cups (1 L) chicken stock, vegetable stock or water
1 yellow onion, quartered
3-in (7.5 cm) piece fresh ginger, sliced
4 cloves garlic, crushed
6 green onions, divided
1 whole star anise
6 black peppercorns
⅛ tsp (a pinch) MSG
1 tsp (5 ml) fish sauce
1 tbsp (15 ml) granulated sugar
salt, to taste
1 tsp (5 ml) sesame oil
vegetable oil, for stir-frying
8 shiitake mushrooms, sliced
6 pieces bok choy, halved
4 servings Shanghai-style wheat noodles, cooked according to package instructions
4 tbsp (60 ml) crispy shallots

Instructions

  1. Remove breasts, thighs and legs from duck and set aside.
  2. In a large stockpot, place duck carcass, stock, onions, ginger, garlic, 3 green onions, star anise and peppercorns. Bring to a boil over medium-high heat, then turn heat down and simmer for 1 to 2 hours. Remove from heat and strain out solids. Transfer stock to a clean saucepan and add MSG, fish sauce, sugar, salt and sesame oil. Taste and adjust seasoning and keep warm.
  3. Thinly slice remaining 3 green onions and set aside.
  4. Place a bit of vegetable oil in a wok or sauté pan, then add mushrooms and bok choy and stir-fry just until greens are cooked. Set aside.
  5. Bring soup to a boil, then add duck meat. Simmer for 5 to 8 minutes, or until heated through. Remove meat from soup and slice breasts.
  6. Divide noodles, mushrooms, bok choy and duck meat between 4 bowls. Top with hot soup. Garnish each bowl with sliced green onions and 1 tbsp (15 ml) crispy shallots.
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Drink Pairings

Sorghum Salad with Charred Brussels Sprouts & Smashed Green Olives

This unique grain salad is a vibrant, hearty side dish perfect for your holiday feast. Fun fact: sorghum is an ancient grain that’s high in protein, rich in antioxidants, naturally gluten-free and super sustainable—great for you and the planet! Serve this salad with Steller’s Jay Blanc de Noir or Poplar Grove Cascadia Series Pinot Gris.
Ingredients Instructions

Ingredients

Serves 6
¼ cup + 2 tbsp (90 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) finely chopped fresh parsley leaves
1 tbsp (15 ml) finely chopped fresh oregano
3 tbsp (45 ml) ouzo
kosher salt and freshly ground black pepper, to taste
1 cup (250 ml) sorghum grains
4 cups (1 L) water
1 small red onion, thinly sliced into rounds
¼ cup (60 ml) fresh lime juice
4 cups (1 L) trimmed and halved or quartered Brussels sprouts
1 cup (250 ml) Castelvetrano olives, smashed and pits removed, divided
¼ cup (60 ml) crumbled feta

Instructions

  1. In a medium bowl, whisk ¼ cup (60 ml) olive oil, lemon juice, parsley, oregano and ouzo until well combined. Season with salt and pepper. Transfer to an airtight container and refrigerate until ready to use, up to 4 days.
  2. Place sorghum grains in a fine-mesh strainer and rinse well under cold water, then drain and transfer to a medium saucepan. Add water and a pinch of salt and bring to a boil over high heat. Cover with a lid, reduce heat to medium-low and simmer, stirring occasionally, until tender, 45 minutes to 1 hour. Keep an eye on mixture and add more water if necessary to keep sorghum just covered.
  3. Meanwhile, make quick pickled onions. In a small bowl, toss red onions with lime juice and a pinch of salt. Set aside at room temperature and toss occasionally.
  4. Once sorghum is cooked, drain and transfer to a large bowl while still warm. Drizzle with ouzo dressing, toss to fully incorporate and set aside.
  5. In a large 12-in (30 cm) skillet or frying pan over medium-high heat, heat remaining 2 tbsp (30 ml) olive oil. Add Brussels sprouts and half the olives, season with a pinch of salt, spread in an even layer and cook, untouched, until well browned, 2 to 3 minutes. Turn Brussels sprouts and olives over and cook, undisturbed, until Brussels sprouts are fork-tender and olives are blistered in spots, another 2 to 4 minutes.
  6. To plate, transfer sorghum to a platter. Top with Brussels sprouts, cooked olives and remaining uncooked olives, then sprinkle with feta and pickled onions.
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Drink Pairings

Peking/Beijing-Style Duck Breast

This is an easy-at-home version of Beijing-style duck. The traditional recipe would be pretty difficult to replicate at home, so we use just the duck breast instead. This gives us more meat than skin and fat, but it is equally delicious and a bit more filling! We’ve included recipes for homemade pancakes, but feel free to use store-bought. You can find duck pancakes in the freezer section of your local Asian grocery store (just follow the package instructions for heating). Consider serving this dish with La Marca Prosecco or Wakefield Estate Label Shiraz.
Ingredients Instructions

Ingredients

Serves 4
1 tsp (5 ml) five-spice powder
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
4 skin-on duck breasts
2 tsp (10 ml) Shaoxing cooking wine
12 Pancakes, to serve, make ahead, recipe follows (or use store-bought)
¼ cup (60 ml) hoisin sauce, to serve
3 green onions, julienned, to serve
1 medium cucumber, julienned, to serve
¼ small cantaloupe, julienned, to serve
PANCAKES | Makes 12 Pancakes
1½ cups (375 ml) all-purpose flour, plus more for dusting
¼ tsp (1 ml) salt
1 tsp (5 ml) vegetable oil
⅔ cup (160 ml) boiling water
2 tsp (10 ml) sesame oil

Instructions

  1. In a small bowl, mix five-spice powder, salt and pepper.
  2. Dry duck breasts with paper towel. Score skin in a diamond pattern. Brush meat with cooking wine, then sprinkle with spice mixture. Set meat-side down on a small tray or plate. Store in refrigerator, uncovered, overnight.
  3. When ready to cook, preheat oven to 375 F (190 C). Remove duck from refrigerator and pat skin dry with paper towel. Place duck skin-side down in a large, cold ovenproof frying pan. Place on stove over low heat and cook for 15 to 20 minutes, until fat has rendered and skin is golden.
  4. Drain excess fat from pan. Flip duck over and place in oven for 5 to 8 minutes, until meat reaches an internal temperature of 135 F (57 C). Remove from pan and rest for 5 minutes before cutting into thin slices.
  5. Serve with Pancakes (if using store-bought, prepare them according to package instructions), hoisin sauce, green onions, cucumbers and cantaloupe. To eat, brush hoisin on a pancake, then make a wrap with slices of duck, green onions, cucumbers and cantaloupe.
  6. PANCAKES
  7. In a medium bowl, mix flour and salt.
  8. In a separate bowl, combine vegetable oil and boiling water, then add to flour mixture. Mix well with a fork or wooden spoon until dough comes together. Transfer to counter and knead until smooth and elastic, 8 to 10 minutes. Transfer to a clean bowl and cover with plastic wrap. Let rest for 1 to 2 hours.
  9. Transfer dough to a lightly floured surface. Roll into a log, then cut into 12 equal pieces.
  10. Roll each piece into a ball and flatten slightly. Brush 6 dough rounds with sesame oil. Place an unoiled piece of dough on top of each oiled piece. Dust lightly with more flour.
  11. Roll each piece to about a 7-in (18 cm) circle, flipping constantly. Each pancake will be 2 pieces of dough rolled together at this point.
  12. Heat a skillet over medium heat. Place a pancake on pan, cover and cook for 30 to 45 seconds, until small air bubbles start to form between the 2 pieces of dough and there are some light brown spots. Do not overcook. Flip, cover and cook for another 40 to 45 seconds, until air pockets are big enough to pull 2 pancakes apart.
  13. Transfer to a plate and let cool until you can handle them. Carefully peel 2 pancakes apart, place on a warm plate and cover with a towel. Repeat with remaining pancakes. Can be stored in a sealed bag in refrigerator for up to 3 days or well wrapped in freezer for up to 1 month. To reheat, steam for 3 minutes. If frozen, defrost before steaming.
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Drink Pairings

Beef Bulgogi Gnocchi Bake

A cozy Korean Italian mashup: sweet-soy marinated beef bulgogi, creamy gochujang sauce and pillowy gnocchi—standing in for the classic, chewy Korean rice cakes—all baked under a layer of bubbling mozzarella. Serve this dish with Sandhill Cabernet Merlot or Ed Edmundo Malbec.
Ingredients Instructions

Ingredients

Serves 2-4
⅓ cup (80 ml) pear or pineapple juice
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dark soy sauce
1 tsp (5 ml) minced garlic
½ tsp (2.5 ml) minced fresh ginger
½ tsp (2.5 ml) sesame oil
¼ tsp (1 ml) onion powder
12 oz (340 g) very thinly sliced boneless beef short rib or New York strip steak
¾ cup (180 ml) Mott’s Clamato Caesar Original
¼ cup (60 ml) whipping cream
2 tbsp (30 ml) gochujang paste
1 tsp (5 ml) cornstarch
canola oil, for stir-frying
1 green bell pepper, thinly sliced
½ white onion, thinly sliced
Instant Potato Gnocchi, make ahead, recipe follows
1 cup (250 ml) shredded mozzarella
finely sliced green onions, to serve
kimchi, sliced cucumbers, yellow pickled radishes or other banchan-style side dishes, to serve
INSTANT POTATO GNOCCHI
Makes about 3 cups (750 ml)
1¼ cups (310 ml) unflavoured instant potato flakes (not powdered instant mashed potatoes)
⅛ tsp (a pinch) each salt and white pepper
1 egg, lightly beaten
1½ cups (375 ml) all-purpose flour, plus more as needed

Instructions

  1. In a medium mixing bowl, combine pear juice, brown sugar, soy sauce, garlic, ginger, sesame oil and onion powder and whisk until smooth. Add sliced beef and toss until well coated. Cover with plastic wrap and marinate in refrigerator for at least 30 minutes and up to 3 hours.
  2. Preheat oven to 400 F (200 C). Lightly grease a 7 × 11‑in (2 L) casserole dish or 10-in (25 cm) pan.
  3. In a small mixing bowl, whisk Mott’s, cream, gochujang paste and cornstarch until smooth. Set aside.
  4. In a wok over high heat, heat a small amount of canola oil and stir-fry peppers and onions until softened and lightly charred, about 4 minutes. Set aside on a plate.
  5. In same wok, using a bit more oil as needed, stir-fry marinated beef in batches, until browned but still a bit rare. Set aside with peppers and onions.
  6. Wipe wok clean and return onions, peppers and beef to pan. Add Instant Potato Gnocchi and toss well. Pour in gochujang mixture and stir until everything is coated. Transfer to prepared casserole dish or pan.
  7. Sprinkle mozzarella overtop. Transfer to oven and bake for 20 to 25 minutes, until cheese is browned and sauce is bubbling.
  8. Serve with finely sliced green onions and banchan-style sides such as kimchi, sliced cucumbers and yellow pickled radishes.
  9. INSTANT POTATO GNOCCHI
  10. In a medium saucepan, bring about 10 cups (2.5 L) water to a boil.
  11. In a medium mixing bowl, combine instant potato flakes, salt and white pepper and add 1 cup (250 ml) boiling water. Stir until potato flakes absorb liquid, then set aside to cool until quite warm but not hot.
  12. Add egg to potato mixture and mix until fully incorporated. Add flour and gently mix until a dough forms. Turn onto a clean, well-floured surface and gently knead a couple of times, adding a bit more flour if dough still feels sticky.
  13. Divide dough into 3 even pieces and shape each into a long roll about ¾-in (2 cm) thick. Using a knife lightly coated with flour, cut rolls into pieces about ¾-in (2 cm) long. If classic gnocchi ridges are desired, gently press each piece with back of a fork.
  14. Lightly salt remaining boiling water and cook gnocchi in small batches. When gnocchi float, cook for another 20 seconds, then use a slotted spoon to transfer to a plate. Can be made ahead and stored, lightly coated with oil, in an airtight container in refrigerator for up to 2 days.
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Drink Pairings

Black Garlic Cauliflower Gratin

Earthy and mysterious black garlic and savoury miso bring bold depth to this creamy cauliflower gratin. Smoky, sweet and unapologetically umami, this easy-to-make dish works just as well for weeknight comfort as it does for gourmet weekend gatherings. Serve this entrée with a glass of Berton Alfresco Fiano or Saintly The Good Sauvignon Blanc 2024 Limited Release.
Ingredients Instructions

Ingredients

Serves 2-3
1 large head cauliflower (about 2½ lbs/1.1 kg), cut into florets about 1-in (2.5 cm) across
1 tbsp (15 ml) neutral-flavoured oil with high smoke point (such as peanut or grapeseed)
2 tbsp (30 ml) low-sodium soy sauce
2 tbsp (30 ml) mirin
Black Garlic Béchamel, make ahead, recipe follows
Brown Butter Sage Crumb, make ahead, recipe follows
steamed rice, to serve (optional)
BLACK GARLIC BÉCHAMEL | Makes about 3 cups (750 ml)
3 tbsp (45 ml) unsalted butter
3 tbsp (45 ml) all-purpose flour
¼ cup (60 ml) roughly chopped black garlic cloves
⅓ cup (80 ml) white wine
2 cups (500 ml) half-and-half cream
2 tbsp (30 ml) low-sodium soy sauce
1 fresh or dried bay leaf
2 tbsp (30 ml) white miso
⅛ tsp (a pinch) Japanese chili powder or cayenne pepper (optional)
BROWN BUTTER SAGE CRUMB | Makes about 1 cup (250 ml)
⅔ cup (160 ml) panko bread crumbs
⅓ cup (80 ml) finely grated Parmesan
1 tsp (5 ml) chopped fresh sage
¼ tsp (1 ml) fresh thyme leaves
2 tbsp (30 ml) unsalted butter

Instructions

  1. Serves 2 to 3 as a main dish or 4 to 6 as a side
  2. Preheat oven to 400 F (200 C). Lightly grease a 7 × 11-in (2 L) baking dish.
  3. Place cauliflower florets in a large mixing bowl and drizzle with oil. Toss well to coat.
  4. Preheat a wok over high heat. Working in batches, stir-fry cauliflower until nicely charred and smoky, about 45 seconds per batch. This will produce a fair amount of smoke, so be sure to have your hood fan on or windows open.
  5. When done, return all cauliflower to wok and pour in soy sauce and mirin. Toss to coat and transfer to prepared baking dish.
  6. Pour Black Garlic Béchamel overtop and mix well. Sprinkle with Brown Butter Sage Crumb and transfer to oven. Bake, uncovered, for 25 to 30 minutes, until cauliflower is tender-crisp, sauce is bubbly and crumb is nicely browned.
  7. Serve with steamed rice for an easy weeknight meal or as a side dish for an elegant dinner party.
  8. BLACK GARLIC BÉCHAMEL
  9. In a medium saucepan over medium heat, heat butter until foaming. Whisk in flour and cook for 1 minute. Stir in black garlic and cook for about 30 seconds. Deglaze with white wine and whisk for about 30 seconds, then add cream, soy sauce and bay leaf. Bring to a simmer, then reduce heat to medium-low and cook for about 10 minutes, stirring very often, until sauce is thickened and raw flour flavour is cooked out. Remove bay leaf and whisk in miso and chili powder, if using. Adjust seasoning to taste. Can be stored, covered, in refrigerator for up to 5 days. Reheat before using.
  10. BROWN BUTTER SAGE CRUMB
  11. In a small bowl, combine panko, Parmesan, sage and thyme and mix well. Set aside.
  12. In a small frying pan over medium-high heat, cook butter until it begins to foam and starts to smell a bit nutty. Remove from heat and drizzle over panko mixture. Gently mix until well coated. Can be stored in an airtight container in refrigerator for up to 3 days.
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Drink Pairings

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