Hard Cider Gravy

Gravy is a starring staple at Thanksgiving and, for many, crowns everything from slices of turkey to mashed potatoes to vegetables. This recipe can be made ahead and refrigerated until ready to use. For best results, use Strongbow Original Dry Cider in this gravy.
Ingredients Instructions

Ingredients

Serves 6
½ cup + 2 tbsp (155 ml) unsalted butter, divided
¾ cup (180 ml) all-purpose flour
1 medium onion, sliced
2 cloves garlic, smashed
1 large Gala apple, cored and chopped
2 cups (500 ml) Strongbow Original Dry Cider
7 cups (1.75 L) homemade turkey stock or low-sodium chicken stock
kosher salt and freshly ground black pepper, to taste

Instructions

  1. In a small frying pan over medium-high heat, melt ½ cup (125 ml) butter. Sprinkle flour over melted butter and cook, whisking constantly, until mixture is golden and smells nutty, 2 to 4 minutes. This is called a roux. Transfer roux to a heatproof bowl and set aside. Roux will darken as it sits.
  2. In a medium saucepan over medium heat, heat remaining 2 tbsp (30 ml) butter. Add onions, garlic and apples, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 18 to 20 minutes. Stir in cider, bring to a simmer and let cook until liquid volume has reduced by about half, about 4 minutes. Stir in stock, reduce heat and simmer for 30 minutes. Strain infused stock through a fine-mesh strainer into a large bowl, pressing on solids to extract as much liquid as possible before discarding solids.
  3. Return strained stock to saucepan and bring to a boil over medium-high heat. Add roux in 4 additions, whisking constantly after each addition and making sure roux is incorporated before adding next amount. Whisk gravy constantly until thick and smooth, about 5 minutes. Gravy should be consistency of heavy cream. Season to taste with salt and pepper.
  4. Transfer to a gravy boat or bowl and serve while warm. Can be made ahead and stored in an airtight container in refrigerator for up to 3 days. Warm gently over low heat before serving, whisking in a bit more cider or stock to thin if needed.
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Drink Pairings

White Wine Mashed Potatoes with Brown Butter Maple Bacon Sauce

Buttery, creamy mashed potatoes are one of life’s best comfort foods. Cooking the potatoes in white wine adds an extra layer of complexity to the final dish. While heavenly on their own, mashed potatoes go from simple to spectacular when drizzled with a warm brown butter maple bacon sauce just before serving. Feel free to make the potatoes ahead of time, warming gently over low heat before plating. The sauce should be made just before serving. This dish pairs wonderfully with Tom Gore Chardonnay.
Ingredients Instructions

Ingredients

Serves 4
2.2 lbs (1 kg) Yukon Gold or yellow-fleshed potatoes, peeled and chopped
2 cups + 2 tbsp (530 ml) Tom Gore Chardonnay, divided
1 cup (250 ml) whipping cream
¾ cup (180 ml) unsalted butter, divided
kosher salt and freshly ground black pepper, to taste
2 strips thick-cut bacon, diced
2 tbsp (30 ml) pure maple syrup
½ cup (125 ml) pecans, roughly chopped
chopped fresh parsley leaves or chopped fresh chives, for garnish (optional)

Instructions

  1. Place potatoes and 2 cups (500 ml) wine in a large saucepan. Add as much cold water as needed to cover potatoes completely. Place saucepan over medium-high heat and bring to a boil. Boil until potatoes are very tender when pierced with a knife, 18 to 25 minutes. Drain potatoes, discarding cooking liquid, and let cool for a few minutes. Pass potatoes through a ricer or mash using a potato masher or fork.
  2. Meanwhile, in a small saucepan over medium heat, bring cream and ½ cup (125 ml) butter to a simmer. Stir until butter has melted, then beat into mashed potatoes and season with salt and pepper. Set aside, keeping warm.
  3. Place remaining ¼ cup (60 ml) butter in a small saucepan and melt over medium heat. Cook, stirring occasionally, until butter solids sink to bottom of saucepan and start to turn golden brown, 8 to 10 minutes. Transfer browned butter to a heatproof bowl and set aside.
  4. Return saucepan to heat and add bacon. Cook, stirring frequently, until crisp, 5 to 8 minutes. Return browned butter to saucepan along with maple syrup and remaining 2 tbsp (30 ml) wine. Bring mixture to a simmer and cook for 1 minute. Add pecans and continue to cook, stirring often, until slightly thickened and fragrant, another 2 to 3 minutes.
  5. To serve, place mashed potatoes in a serving dish and drizzle with brown butter maple bacon sauce. Scatter chopped parsley or chives overtop, if desired, and serve immediately.
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Drink Pairings

Buttered Popcorn Risotto

Dinner and a movie with a bit of a plot twist. This creamy and delicious risotto, spiked with loads of popcorn flavour, makes for a great weekday dinner. Pair this Buttered Popcorn Risotto with Viognier Yalumba Y Series or Bread & Butter Chardonnay.
Ingredients Instructions

Ingredients

Serves 4 as a main course or 6 as a starter
1 tbsp + ¼ cup (75 ml) unsalted butter, divided
2 cups (500 ml) yellow onion cut into ⅛-in dice, divided
3 tbsp (45 ml) minced garlic, divided
1 × 12 oz (341 ml) can corn niblets
4 cups (1 L) low-sodium chicken stock
4 cups (1 L) white cheddar popcorn, plus more for garnish
1½ cups (375 ml) arborio rice
1 tsp (5 ml) salt, plus more to taste
1 cup (250 ml) Bread & Butter Chardonnay
2 tbsp (30 ml) nutritional yeast
½ cup (125 ml) finely grated Parmigiano-Reggiano, plus more for garnish
freshly ground black pepper, to taste
fresh chives, for garnish
truffle oil or melted butter, for garnish (optional)

Instructions

  1. In a medium saucepan over medium heat, melt 1 tbsp (15 ml) butter. Add 1 cup (250 ml) onions and 2 tbsp (30 ml) garlic and sauté until softened, 2 to 3 minutes. Add corn, stock and popcorn and bring to a boil. Remove from heat and purée until smooth. Strain and keep warm.
  2. In a separate medium saucepan over medium-high heat, melt remaining ¼ cup (60 ml) butter. Add remaining onions and garlic and sauté until soft but not browned, about 5 minutes. Stir in arborio rice, add salt and cook until rice turns slightly translucent, then pour in wine and cook until mostly absorbed. Add enough popcorn stock to barely cover rice and reduce heat to a low simmer. Stirring regularly, continue cooking risotto, adding another ladle of popcorn stock as needed to keep covered. Cook until rice is al dente but no longer has a starchy centre, about 20 minutes.
  3. Once cooked, stir in nutritional yeast and Parmigiano-Reggiano and season with pepper. Finished consistency should be saucy and creamy but hold a bit of shape for a few seconds when stirred.
  4. Transfer to serving dishes and garnish with extra popcorn, Parmigiano-Reggiano and chives. Drizzle with truffle oil or melted butter if desired.
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Drink Pairings

Instant Ramen Mushroom Carbonara

Creamy, rich and loaded with umami, this easy meal goes from packet to plate in under 20 minutes. This definitely isn’t your nonna’s recipe. This dish can be enjoyed with a glass of Montgras Reserva Pinot Noir or Haywire Pinot Gris Reserve.
Ingredients Instructions

Ingredients

Serves 2 to 3
⅓ cup (80 ml) finely grated pecorino Romano, plus more for garnish
1 seasoning packet from instant ramen noodles, divided
1 egg + 1 egg yolk
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
8 shiitake mushrooms, stems removed, sliced ¼-in (0.6 cm) thick
2 tbsp (30 ml) Haywire Pinot Gris
2 × 3½ oz (100 g) blocks instant ramen noodles
freshly ground black pepper, to taste

Instructions

  1. In a small bowl, whisk pecorino Romano, half of ramen seasoning packet, whole egg and egg yolk. Set aside.
  2. In a small saucepan, boil just enough water to cover ramen noodles, but don’t add noodles yet.
  3. In a non-stick skillet over medium heat, heat butter until foamy, then add olive oil, mushrooms and remaining half of ramen seasoning packet. Cook until mushrooms are tender, 5 to 6 minutes, then deglaze with wine, scraping any brown bits stuck to pan.
  4. Once mushrooms have almost finished cooking, add noodles to boiling water and cook just enough that they can be separated, 45 seconds to 1 minute. Reserve ⅓ cup (80 ml) cooking liquid and strain noodles.
  5. To mushroom pan, add reserved ⅓ cup (80 ml) pasta water and turn off heat. Add noodles and toss, then pour egg-cheese mixture directly onto noodles, mixing well until evenly coated. Transfer to serving bowls and garnish with more finely grated pecorino Romano and freshly ground black pepper. Serve immediately.
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Drink Pairings

Sour Cream & Onion Potato Chip Frittata

Packed with the nostalgic flavours of sour cream and onion, this frittata is a great weekday meal solution that might not even require a trip to the grocery store. Serve this Frittata with Steller’s Jay Oliver Brut or Oyster Bay Marlborough Chardonnay.
Ingredients Instructions

Ingredients

Serves 2 to 3 as part of a main course
2 tbsp (30 ml) butter
1 yellow onion, thinly sliced
1 clove garlic, minced
½ tsp (2.5 ml) fresh thyme leaves
6 eggs
1 cup (250 ml) sour cream, divided
2 tbsp (30 ml) milk
¼ cup (60 ml) finely shredded aged white cheddar
5 strips cooked bacon, roughly chopped
2½ cups (625 ml) lightly crushed sour cream and onion potato chips, plus more for garnish (use sturdy, kettle-style chips for best results)
3 tbsp (45 ml) finely chopped fresh chives
¼ tsp (1 ml) onion powder

Instructions

  1. Preheat oven to 325 F (160 C) and set rack to centre position.
  2. In a non-stick skillet over medium-high heat, melt butter. Add onions and sauté until they start to brown. Reduce heat to medium-low, add garlic and thyme and continue to cook until onions are fully softened and a light amber colour, about 15 more minutes.
  3. In a medium mixing bowl, gently whisk eggs, ½ cup (125 ml) sour cream and milk until smooth, then mix in cheddar, bacon and caramelized onions.
  4. Pour egg mixture back into pan, add crushed potato chips, transfer to oven and cook until eggs are barely set, about 15 minutes.
  5. While frittata is cooking, mix remaining ½ cup (125 ml) sour cream with chives and onion powder and set aside.
  6. Remove frittata from oven, run a knife or spatula around edges of pan and slide frittata onto a serving plate. Garnish with dollops of sour cream and chive mixture and a few more potato chips.
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Drink Pairings

Bloody Mary Minestrone

Shake up your soup repertoire this fall with this fun take on minestrone. If you plan to store the soup for a few days, cook the pasta separately according to package directions and add it to the soup just before serving. You can pair this Minestrone with Castello Di Gabbiano Cavaliere D’oro Chianti.
Ingredients Instructions

Ingredients

Serves 8 to 10
2 tbsp (30 ml) grapeseed oil or vegetable oil
1 large yellow onion, finely chopped
2 stalks celery, finely chopped
1 large carrot, finely chopped
1 poblano pepper, seeded and finely chopped
3 cloves garlic, finely minced
6 cups (1.5 L) homemade or low-sodium chicken stock
1 × 28 oz (796 ml) can fire-roasted diced tomatoes, undrained
1 × 28 oz (796 ml) can crushed tomatoes
½ cup (125 ml) Stoli Vodka
2 tbsp (30 ml) Worcestershire sauce
½ tsp (2.5 ml) granulated sugar
1 cup (250 ml) ditalini pasta, shells or elbow noodles
2 cups (500 ml) chopped hearty greens (such as kale, Swiss chard or collard greens)
2 × 14 oz (398 ml) cans cannellini beans
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) prepared horseradish
salt, to taste
fresh celery leaves or flat-leaf parsley leaves, for garnish (optional)
1 lemon, cut into wedges, to serve

Instructions

  1. In a large saucepan or Dutch oven, heat oil over medium-high heat. Add onions, celery, carrots and peppers. Cook, stirring often, until onions start to become translucent, 4 to 6 minutes. Stir in garlic and cook, stirring constantly, for 1 minute.
  2. Stir in stock and tomatoes. Bring mixture to a boil, then reduce heat and simmer, covered, for 15 minutes. Stir in vodka, Worcestershire and sugar. Return soup to a simmer and let cook, uncovered, for 15 minutes, stirring occasionally.
  3. Stir in pasta. Continue simmering, uncovered, until pasta is al dente and veggies are tender, 10 to 15 minutes.
  4. Stir in greens, beans, lemon juice and horseradish and let cook another minute longer, until greens wilt slightly. Season with salt.
  5. Divide soup among serving bowls, sprinkle with celery leaves and serve with a lemon wedge to squeeze over soup if desired.
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Drink Pairings

Butternut Squash Pilsner Mac & Cheese

Nothing hits the spot on a crisp fall day like a soul-soothing bowl of creamy mac and cheese. In this decadent adult version, we have created a creamy cheese sauce using four types of cheese and have added butternut squash and pilsner beer for an extra layer of earthy depth in the final dish. Serve this Mac & Cheese with Josh Cellars Chardonnay or Parkside Dawn Pilsner.
Ingredients Instructions

Ingredients

Serves 4
½ medium butternut squash (about 1 lb/450 g)
4 tbsp (60 ml) unsalted butter, divided, plus more to butter skillets
1 large shallot, finely chopped
2 cloves garlic, minced
2 tbsp (30 ml) all-purpose flour
1 tsp (5 ml) dry mustard 
1 cup (250 ml) Parkside Dawn Pilsner
1 cup (250 ml) whole milk
½ cup (125 ml) whipping cream
4 oz (110 g) sharp cheddar, shredded
2 oz (60 g) aged Gruyère, shredded
2 oz (60 g) goat’s cheese, crumbled
½ cup (125 ml) freshly grated Parmesan, divided
kosher salt and freshly ground black pepper, to taste
1 lb (450 g) cavatappi pasta 
½ cup (125 ml) panko bread crumbs
1 tsp (5 ml) fresh thyme leaves, chopped

Instructions

  1. Preheat oven to 400 F (200 C). Butter four 6-in (15 cm) cast iron skillets and place on a rimmed baking sheet. Set aside.
  2. Scoop out seeds from butternut squash and discard or reserve for another use. Place squash cut-side down on a parchment-lined rimmed baking sheet and roast until point of a knife or fork easily pierces squash skin and flesh, about 45 minutes. Keep oven on. Let squash sit at room temperature until cool enough to handle, then scoop out softened flesh and place in a medium bowl. Discard skins. Mash flesh with a fork or potato masher until a thick paste forms. Set aside.
  3. In a large saucepan over medium-high heat, melt 2 tbsp (30 ml) butter. Add shallots and cook, stirring often with a wooden spoon, until translucent, about 4 minutes. Stir in garlic and cook another 2 minutes, stirring frequently. Sprinkle flour and dry mustard overtop before stirring well into onion mixture, then let cook, stirring often, for 1 minute. Stir in pilsner and bring mixture to a simmer. Cook, stirring frequently, for about 4 minutes. Add milk, cream, cheddar, Gruyère, goat’s cheese, ¼ cup (60 ml) Parmesan and 1 cup (250 ml) mashed butternut squash (reserving remaining squash for another use), stirring until well incorporated and cheeses have melted. Purée sauce with an immersion blender or blend in a blender until smooth. Taste and season as desired with salt and pepper. Set aside.
  4. Bring a large saucepan of water to a boil. Cook cavatappi pasta for 2 minutes less than package directions.
  5. Meanwhile, melt remaining 2 tbsp (30 ml) butter, then transfer to a medium bowl and mix with remaining ¼ cup (60 ml) Parmesan, panko and thyme. Set aside.
  6. Drain pasta, return to saucepan and stir in reserved cheese sauce. Cook over medium heat, stirring constantly, for 2 minutes. Divide sauced pasta among skillets. Top with a generous sprinkle of panko mixture before transferring skillets on baking sheet to oven. Bake until panko is lightly browned and cheese sauce is bubbling, 15 to 20 minutes. Serve hot.
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Drink Pairings

Beet Brownie & Cointreau Cheesecake Swirl Bars

Roasted beets add richness and a slight garnet colour to these over-the-top brownie bars. Once cooled and cut, these bars travel well and make ideal host gifts. These Beet Brownie and Cointreau Cheesecake Bars can be gifted alongside Five Farms Single Batch Irish Cream Liqueur or a bottle of Cointreau.
Ingredients Instructions

Ingredients

Serves 16 bars
2 large beets (about 10 oz/280 g total)
4 oz (110 g) cream cheese, room temperature
2 tbsp + ½ cup (155 ml) granulated sugar, divided
5 large eggs, room temperature, divided
1 tbsp (15 ml) Cointreau
1 orange, finely grated zest only
1 cup (250 ml) unsalted butter
8 oz (225 g) dark chocolate, roughly chopped
1 cup (250 ml) all-purpose flour
¼ cup (60 ml) cocoa powder
1 tsp (5 ml) baking powder
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) vanilla extract
½ cup (125 ml) light brown sugar

Instructions

  1. Preheat oven to 400 F (200 C).
  2. Trim beets, then peel and pierce each with a fork several times. Wrap each in foil and place on a baking sheet. Roast until fork-tender, 50 to 60 minutes. Set aside until cool enough to handle.
  3. Meanwhile, make Cointreau cheesecake mixture. In a medium bowl, combine cream cheese, 2 tbsp (30 ml) sugar, 1 egg, Cointreau and orange zest. Stir with a fork until smooth and well combined. Set aside.
  4. Reduce oven temperature to 350 F (175 C). Line a 9-in (23 cm) square baking pan with parchment and set aside.
  5. Roughly chop beets and weigh out 8 oz (225 g). Add to bowl of a food processor or blender and purée until smooth, scraping down sides of processor bowl or blender pitcher as needed. Transfer beet purée to a medium bowl.
  6. Place butter and chocolate in a medium saucepan and set over medium heat. Stirring constantly with a heatproof spatula, cook mixture until melted and smooth, about 4 minutes. Stir chocolate mixture into beet purée until well combined.
  7. In a medium bowl, whisk flour, cocoa powder, baking powder and salt.
  8. In a large bowl, combine remaining 4 eggs, vanilla, brown sugar and remaining ½ cup (125 ml) sugar and whisk with a hand mixer until lighter in colour and aerated, about 2 minutes. With a rubber spatula, fold beet mixture into egg mixture until just combined. Add flour mixture and mix until just combined. Pour batter into prepared pan, reserving about ⅓ cup (80 ml), and smooth into an even layer. Top brownie batter with dollops of Cointreau cheesecake mixture and dollops of reserved brownie batter. Using tip of a knife, lightly mix and marble 2 batters together.
  9. Bake until a knife inserted into centre comes out with just a few moist crumbs sticking to it, 30 to 35 minutes. Transfer pan to a rack to cool to room temperature. Cut and serve. Bars can be made ahead and stored in an airtight container in refrigerator for up to 5 days.
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Drink Pairings

Red Wine Pasta

Look no further for a quick and impressive meal perfect for a cozy date night or simply a chilly Thursday evening. To make this pasta more substantial, cooked slices of fennel sausage are a delicious addition. We recommend pairing this Red Wine Pasta with Côtes Du Rhône Famille Perrin Réserve or Salentein Portillo Uco Valley Vegan Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4 to 6 
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 large shallot, finely diced
kosher salt, to taste
¼ tsp (1 ml) red pepper chili flakes
1 × 750 ml bottle Salentein Portillo Uco Valley Vegan Pinot Noir
1 lb (450 g) spaghetti
¼ cup (60 ml) finely grated Parmigiano-Reggiano, plus more to serve
chopped fresh parsley leaves or chopped fresh baby arugula leaves, for garnish

Instructions

  1. Bring a large saucepan of water to a boil.
  2. In a large, high-sided skillet, combine oil, garlic, shallots, a good pinch of salt and red pepper chili flakes. Place skillet over medium heat and, stirring occasionally, cook until garlic and shallots are softened and translucent, 4 to 6 minutes. Slowly pour in red wine, taking care as wine may splatter. Increase heat to medium-high and bring sauce to a boil.
  3. Meanwhile, season boiling water generously with salt. Add spaghetti, bring back to a boil and cook for 2 minutes.
  4. Transfer spaghetti to skillet with red wine sauce and cook, stirring occasionally with tongs, until spaghetti is bright red and al dente and most of wine has been absorbed, 4 to 8 minutes. Stir in Parmigiano-Reggiano.
  5. Divide pasta among serving plates before topping with chopped parsley or arugula and extra Parmigiano-Reggiano. Serve immediately.
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Drink Pairings

Sweet Potato Cookies with RumChata Frosting

A twist on the pumpkin spice craze, here sweet potato adds an earthy sweetness to these lightly spiced, soft and cakey cookies. Topping them with decadent RumChata Frosting makes sure that no one will be able to resist a second cookie. Enjoy this cookie with Rumchata Cream Liqueur.
Ingredients Instructions

Ingredients

Serves 30 cookies
SWEET POTATO COOKIES
1 large sweet potato, peeled and roughly chopped
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
1 tsp (5 ml) ground cinnamon, plus more for garnish
½ tsp (2.5 ml) ground nutmeg
½ tsp (2.5 ml) ground ginger
⅛ tsp (a pinch) ground cloves
10 tbsp (150 ml) unsalted butter, room temperature
¾ cup (180 ml) granulated sugar
½ cup (125 ml) packed light brown sugar
1 large egg
1 tsp (5 ml) vanilla extract
RUMCHATA FROSTING
1 cup (250 ml) unsalted butter, room temperature
4 cups (1 L) icing sugar, divided
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) fine sea salt
⅓ cup (80 ml) RumChata Cream Liqueur

Instructions

  1. To make the cookies, bring a saucepan of water to a boil over high heat. Add sweet potatoes and cook until fork-tender, about 10 minutes. Drain and transfer to a bowl. Use a fork to mash warm sweet potatoes until smooth, with few to no lumps. Set aside 1 cup (250 ml) mashed sweet potatoes and reserve rest for another use.
  2. Preheat oven to 350 F (175 C). Line 2 baking sheets with parchment and set aside.
  3. In a medium mixing bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves until well combined. Set aside.
  4. In bowl of a stand mixer fitted with paddle attachment, cream butter and sugars until well combined. Stir in egg, then add reserved sweet potatoes and vanilla, mixing until well combined. Scrape down sides of bowl with a rubber spatula as needed. Add flour mixture and mix until just combined.
  5. Using a 1½ tbsp (22.5 ml) cookie scoop, scoop cookie dough onto prepared baking sheets, spacing them 2-in (5 cm) apart.
  6. Bake 1 tray at a time until cookies are puffed and set, 13 to 15 minutes. Cool on baking sheet for several minutes, then transfer to a rack to cool completely. 
  7. To make the RumChata Frosting, in a large bowl, combine butter, 2 cups (500 ml) icing sugar, vanilla, cinnamon, salt and RumChata. Using a hand mixer, beat until smooth. Add remaining 2 cups (500 ml) icing sugar and beat until light and fluffy. Frosting can be stored in an airtight container in refrigerator for up to 4 days. Bring to room temperature and rewhip before using.
  8. Once cool, spread a dollop of RumChata Frosting on cookies. Serve right away or store in an airtight container in a single layer in refrigerator for up to 2 days. Bring to room temperature before serving.
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Drink Pairings

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