Pho-Spiced Red Wine Braised Short Ribs

These short ribs are slow-braised in an aromatic, spice-laced broth inspired by Vietnamese pho. Charring the ginger over an open flame gives the broth a deep, smoky flavour, adding subtle complexity and warmth to the dish. Serve Pho-Spiced Red Wine Braised Short Ribs with Pirramimma White Label Petit Verdot or Road 13 Honest John’s Red.
Ingredients Instructions

Ingredients

Serves 4
2 cups (500 ml) red wine
2 cups (500 ml) beef stock, divided
¼ cup (60 ml) low-sodium soy sauce
4 whole black cardamom pods
4 whole cloves
4 cloves garlic, lightly crushed
3 whole star anise
2 × 3-in (7.5 cm) sticks cinnamon
2 fresh or dried bay leaves
2-in (5 cm) piece fresh ginger, lightly charred on a grill or over open flame, then halved lengthwise (charring optional but recommended)
4 × 10 to 14 oz (280 to 400 g) bone-in short ribs
salt and coarsely ground black pepper, to taste
3 tbsp (45 ml) vegetable oil
1 white onion, cut into ¼-in (0.6 cm) dice
¼ cup (60 ml) all-purpose flour
3 medium carrots, cut diagonally into 1½-in (4 cm) pieces
⅓ cup (80 ml) hoisin sauce, plus more to taste
thinly sliced white onions, for garnish
rice noodles, mashed potatoes or steamed rice, to serve
bean sprouts, to serve
fresh basil leaves, to serve
fresh cilantro sprigs, to serve
sliced jalapeños or serrano peppers, to serve

Instructions

  1. In a medium bowl or container, combine red wine, 1 cup (250 ml) beef stock, soy sauce, cardamon, cloves, garlic, star anise, cinnamon, bay leaves and ginger. Mix well. Add short ribs and toss to coat. Cover and refrigerate for 4 to 6 hours.
  2. Preheat oven to 300 F (150 F) and set oven rack to middle or lower position to accommodate a Dutch oven, if using.
  3. Remove ribs from marinade and pat dry. Season generously with salt and pepper and reserve marinade.
  4. Preheat a Dutch oven or a heavy, ovenproof pan with a tight-fitting lid over medium-high heat. Add vegetable oil and sear short ribs on all sides until deeply browned. Set aside.
  5. In same pan, sauté diced onions until lightly browned, about 2 minutes. Stir in flour and cook for 1 more minute. Pour in reserved marinade and remaining 1 cup (250 ml) beef stock and, while stirring, bring to a simmer.
  6. Return short ribs to pan, cover and transfer to oven. Cook for about 2 hours, or until meat starts to become tender but is not yet falling off bone. Add carrots and continue cooking for another 30 to 60 minutes, until both ribs and carrots are fork-tender and bones can slide out easily.
  7. Transfer ribs and carrots to a tray or plate and cover with foil to keep warm.
  8. Place pan on stovetop over medium heat. Reduce braising liquid until it lightly coats back of a spoon. Stir in hoisin sauce and adjust seasoning to taste. Return ribs to pan to glaze.
  9. Serve straight from pan or transfer to a serving dish. Garnish with thinly sliced white onions. Serve over rice noodles, mashed potatoes or steamed rice along with bean sprouts, basil, cilantro and sliced peppers on side.
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Drink Pairings

Beet Blini with Butternut Squash Ribbons

These colourful cocktail bites bring together seasonal flavours in the most delightful way. Did you know that butternut squash is technically a fruit? Its natural sweetness pairs beautifully with the earthiness of the beet blini, creating a perfectly balanced bite. Enjoy this appetizer with Absolut Vodka.
Ingredients Instructions

Ingredients

Serves 6-8
⅓ cup (80 ml) warm water (about 110 F/43 C)
½ tsp (2.5 ml) granulated sugar
1 tsp (5 ml) active dry yeast
⅔ cup (160 ml) buckwheat flour or oat flour
⅔ cup (160 ml) all-purpose flour
½ tsp (2.5 ml) fine sea salt
5 oz (150 ml) buttermilk, plus more if needed
7 oz (200 g) boiled beets, roughly chopped
1 large egg, separated, divided
2 tbsp + ¼ cup (90 ml) unsalted butter, divided
⅓ cup (80 ml) dried cranberries
2 tbsp (30 ml) red wine vinegar
½ tsp (2.5 ml) red pepper chili flakes
2 tbsp (30 ml) extra-virgin olive oil
½ small butternut squash, peeled and seeded
2 green onions, trimmed
¼ cup (60 ml) packed fresh mint leaves
¼ cup (60 ml) toasted pecans, roughly chopped
kosher salt and finely ground black pepper, to taste
4 oz (110 g) goat’s cheese, room temperature

Instructions

  1. Start by making beet blini. In a small bowl, stir water, sugar and yeast. Let stand, allowing yeast to bloom, for 8 to 10 minutes. If mixture does not become foamy and frothy, yeast may be inactive and you will need to repeat this step with a new pack of yeast.
  2. Meanwhile, in a medium bowl, whisk flours and sea salt. Set aside.
  3. In a blender, blend buttermilk, beets and egg yolk until smooth. Set aside.
  4. Melt 2 tbsp (30 ml) butter and set aside.
  5. Make a well in centre of dry ingredients and add bloomed yeast mixture, beet mixture and melted butter. Whisk until a smooth batter forms. Cover bowl with a tea towel and set aside for 1 hour. Once batter has rested, it should have consistency of pancake batter. Whisk in more buttermilk, a tablespoon at a time, if too thick.
  6. Meanwhile, make brown butter. In a small saucepan over medium heat, melt remaining ¼ cup (60 ml) butter. Cook, stirring constantly, until milk solids separate and start to turn a deep golden brown, 3 to 5 minutes. Immediately strain through a fine-mesh strainer, separating milk solids from remaining liquid fat (called clarified butter). Set both aside.
  7. In a small bowl, whisk egg white until soft peaks form. Gently fold into rested batter.
  8. Preheat a non-stick frying pan or cast iron frying pan over medium heat. Add 1 to 2 tsp (5 to 10 ml) reserved clarified butter and swirl to coat bottom of pan. Working in batches, dollop rounded teaspoons of blini batter into pan, leaving at least 2-in (5 cm) between each blini. Cook until bubbles start to break surface of blini, 1 to 2 minutes, then flip and cook for another minute. Transfer blini to a plate and continue cooking remaining batter. Blini can be cooked and stored in an airtight container in freezer for up to 1 month. Let thaw overnight in refrigerator before gently warming for a few minutes in oven at 350 F (175 C).
  9. For butternut squash topping, start by making a dressing. In a medium bowl, combine dried cranberries and red wine vinegar and let macerate for 30 minutes. Add chili flakes, olive oil and reserved browned milk solids from brown butter. Whisk with a fork until well combined.
  10. Using a vegetable peeler, shave squash into very thin ribbons. Place in a large bowl and add green onions. Drizzle with cranberry brown butter dressing and toss gently to combine. Add mint and pecans, toss again and season with kosher salt and pepper.
  11. Plate blini on a serving platter and top with a smear of goat’s cheese and a tangle of butternut squash ribbons.
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Drink Pairings

Baked Pears with Oat Walnut Crumble & Blue Cheese

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

Ingredients

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

Instructions

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

Pretzel Focaccia with Maple Whisky Mustard

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

Ingredients

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

Instructions

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

Mushroom Lentil Chestnut Minced Pies

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

Ingredients

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

Instructions

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

Cornbread with Spiced Honey-Rum Butter

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

Ingredients

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

Instructions

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

Brussels Sprouts & Broccoli with Cranberry Agrodolce

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

Ingredients

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

Instructions

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

Beer Bread with Charred Onion Butter

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

Ingredients

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

Instructions

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

Creamed Corn with Fresh Pomegranate Salsa

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

Ingredients

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

Instructions

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

Golden Beet & Apple Chutney

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

Ingredients

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

Instructions

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

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