Brown Sugar & Cardamom-Rubbed Pineapple with Tamarind Rum Caramel

This sweet and savoury grilled pineapple dish is happy to share the plate with a smoky, grilled BBQ dinner as it is with a scoop of vanilla ice cream. Villa Teresa Prosecco Rosé makes a great pairing with this grilled pineapple recipe.
Ingredients Instructions

Ingredients

Serves 4-6
¾ tsp (4 ml) cardamom seeds
½ tsp (2.5 ml) black peppercorns
2 tbsp (30 ml) brown sugar
½ tsp (2.5 ml) ground cinnamon
⅛ tsp (a pinch) ground nutmeg
⅛ tsp (a pinch) salt
1 pineapple, peeled and cut into 5-in (12.5 cm) long wedges
Tamarind-Rum Caramel, make ahead, recipe follows
Toasted coconut shavings, for garnish
flaked sea salt, for garnish
TAMARIND RUM CARAMEL (Makes about ¾ cup (180 ml))
1 cup (250 ml) granulated sugar
½ cup (125 ml) water
⅓ cup (80 ml) coconut milk
⅓ cup (80 ml) Captain Morgan Spiced Rum
2 tbsp (30 ml) seedless tamarind pulp or 1 tbsp (15 ml) tamarind paste
1½ tbsp (22.5 ml) light soy sauce
½ Thai (bird’s eye) chili, sliced lengthwise

Instructions

  1. In a small pan over medium-low heat, combine cardamom seeds and peppercorns and toast until fragrant, 3 to 4 minutes. Transfer to a mortar and pestle and grind to medium-fine consistency. Mix with brown sugar, cinnamon, nutmeg and salt.
  2. Gently rub spice mixture into pineapple wedges and let sit for 15 to 20 minutes.
  3. Preheat barbecue grill to medium-high.
  4. Grill pineapple about 2 minutes per side, until lightly caramelized, then transfer to a serving dish. Drizzle with Tamarind-Rum Caramel and garnish with toasted coconut shavings and flaked sea salt.
  5. Serve as a sweet side dish or savoury dessert; this is as happy with grilled prawns and chicken as with vanilla ice cream.
  6. TAMARIND RUM CARAMEL (Makes about ¾ cup (180 ml))
  7. In a medium saucepan, whisk sugar and water until combined. Cook over medium-high heat, without stirring, until sugar caramelizes and becomes a medium amber colour.
  8. Lower heat and carefully add coconut milk, making sure to keep hands clear from splatters. Whisk until smooth, then add rum, tamarind, soy sauce and chilies, breaking up any large pieces of tamarind.
  9. Remove from heat and steep 10 minutes, then strain, pressing gently with a spatula. Can be stored in an airtight container in refrigerator for up to 1 week.
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Drink Pairings

Spelt Noodle Crab Pasta

This fresh spelt noodle crab pasta recipe highlights the delicate sweetness of BC crabmeat in every bite, complemented by the creamy richness of ricotta cheese and the aromatic flavor of fennel. This dish pairs wonderfully with CedarCreek Pinot Gris or Steamworks Lions Gate Lager, making it a versatile choice for wine or beer enthusiasts alike.
Ingredients Instructions

Ingredients

Serves 4
¼ tsp (1 ml) ground saffron
2 ice cubes
7 oz (200 g) ricotta cheese
2 to 4 tbsp (30 to 60 ml) olive oil, divided
1 lb (450 g) spelt linguine
1 large bulb fennel, trimmed, fronds reserved for garnish
kosher salt and black pepper, to taste
3 cloves garlic, minced
1 large lemon, zest and juice
1 lb (450 g) Dungeness crabmeat and claw meat, picked over and any shells discarded
homemade or store-bought hot chili oil, for garnish
* Saffron is usually available in strands. Use a small mortar and pestle to grind it into a fine powder, or just finely crush it between your fingers.

Instructions

  1. Place saffron in a small bowl or jar. Add ice cubes and let sit at room temperature until ice is fully melted, about 20 minutes.
  2. Meanwhile, place ricotta in a blender, add 1 tbsp (15 ml) olive oil (or up to 2 tbsp/30 ml if ricotta is dry) and blend until smooth, scraping down sides of blender with a rubber spatula as needed. Transfer whipped ricotta to a small bowl and set aside.
  3. Bring a large saucepan of water to a boil. Add a couple good pinches of salt and cook pasta until al dente according to package directions.
  4. Meanwhile, in a large frying pan or sauté pan over medium-high heat, heat 1 to 2 tbsp (15 to 30 ml) olive oil. Finely slice fennel bulb before adding to pan. Season fennel with salt and pepper and sauté, stirring often, until wilted and softened with a bit of colour, 8 to 10 minutes. Add garlic and bloomed saffron and continue to sauté until fragrant, about 2 minutes. Turn off heat and stir in lemon zest and juice.
  5. Once pasta is cooked, remove and reserve 1 cup (250 ml) cooking water before draining pasta in a colander. Stir pasta into fennel mixture. Stir in ricotta and thin as desired with reserved pasta water to make a creamy, emulsified sauce. Fold in three-quarters of the crabmeat.
  6. Divide pasta among warm serving bowls. Garnish with remaining crabmeat, some torn fennel fronds and a drizzle of chili oil. Enjoy.
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Drink Pairings

Whole Steamed Crab with Chorizo Lime Butter & Herb Jalapeño Butter

Choose this whole steamed crab with chorizo lime, and herb jalapeño butter for an impressive meal. Steaming the crab yourself ensures you are left with light and flaky crabmeat. Pair it with a duo of rich and zippy butters for dipping, and you have a fun and delicious choose-your-own-adventure feast. Enjoy this meal with Tofino Brewing Turf Session Ale or Joie Farm A Noble Blend.
Ingredients Instructions

Ingredients

Serves 4
CHORIZO LIME BUTTER
½ cup (125 ml) unsalted butter, room temperature
3 oz (85 g) cured Spanish chorizo, finely diced
½ tsp (2.5 ml) smoked paprika
1 lime, zest and juice
kosher salt, to taste
HERB JALAPEÑO BUTTER
½ cup (125 ml) unsalted butter, room temperature
1 jalapeño pepper, trimmed and chopped (leave seeds in if you prefer more heat)
1 large clove garlic, minced
kosher salt, to taste
1 lemon, zest and juice
3 tbsp (45 ml) packed cilantro leaves, roughly chopped
2 tbsp (30 ml) chopped fresh chives
3 tbsp (45 ml) packed fresh flat-leaf parsley leaves, finely chopped
STEAMED CRABS
1½ to 2 lb (680 to 900 g) live Dungeness crabs

Instructions

  1. To make Chorizo Lime Butter, place butter in bowl of a food processor fitted with an S blade.
  2. In a small saucepan over medium heat, cook chorizo until fat just starts to render, about 2 minutes. Scrape chorizo and fat into food processor with butter. Add paprika and lime zest and juice. Pulse until well incorporated and chorizo has broken down a bit. Taste and season with salt, if desired, then transfer to a small saucepan and set aside. Alternatively, transfer to an airtight container and store in refrigerator for up to 2 days.
  3. To make Herb Jalapeño Butter, wipe out food processor and add butter, jalapeños and garlic. Pulse until well incorporated and jalapeños are in small bits. Taste and season with salt, if desired, then transfer to a small saucepan and set aside. Alternatively, transfer to an airtight container and store in refrigerator for up to 2 days.
  4. To make Steamed Crabs, place a steamer basket in a large stockpot. Fill pot with enough water to come just below bottom of basket, about 1- to 2-in (2.5 to 5 cm) deep. Bring water to a boil over high heat. Place crabs into steamer basket. Cover pot with a tight-fitting lid, reduce heat to medium-high and steam crabs until shells turn bright orange, 18 to 20 minutes.
  5. Fill 1 or 2 large bowls with ice and water. When crabs are finished steaming, remove them from pot and plunge into ice bath. Let chill for 10 minutes.
  6. Meanwhile, gently warm chorizo lime butter over low heat, stirring often. Take care with this; if warmed too fast, it may split. Transfer to a warm serving bowl.
  7. Warm herb jalapeño butter over medium heat, stirring occasionally. Once melted and warm, about 3 minutes, remove saucepan from heat and whisk in lemon zest and juice, cilantro, chives and parsley. Transfer to a warm serving bowl.
  8. Remove crabs from ice bath and pat dry. Place on a serving platter alongside each butter. Allow guests to crack crabs, retrieve crabmeat and dunk in butter of choice.
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Drink Pairings

Whipped Feta with Red-Wine Grilled Mixed Berries

This fun, dippable whipped feta red-wine dessert is a great choice when wanting to serve something to linger over at the end of a meal. Serve with an array of fruit, cookies or grilled brioche, allowing diners to choose their own sweet adventure. Pair with Dirty Laundry Hush Rosé.
Ingredients Instructions

Ingredients

Serves 4
10 oz (280 g) feta, crumbled
⅓ cup (80 ml) plain Greek yogurt
1 tbsp (15 ml) extra-virgin olive oil
4 tbsp (60 ml) liquid clover honey, divided
½ tsp (2.5 ml) ground cardamom
1 lb (450 g) mixed red berries (such as strawberries, raspberries, blackberries or cherries), halved if large
3 tbsp (45 ml) See Ya Later Ranch Poppy Red
fresh thyme leaves, mint leaves and/or basil leaves, for garnish
selection of fruit, cookies or grilled brioche, to serve

Instructions

  1. Preheat barbecue grill to medium-high.
  2. Meanwhile, make whipped feta. In bowl of a food processor fitted with an S blade, combine feta, yogurt, olive oil, 2 tbsp (30 ml) honey and cardamom. Blend until smooth and creamy, scraping down sides of bowl with a rubber spatula as needed. Transfer to a bowl and refrigerate until ready to serve.
  3. In a medium bowl, gently toss mixed berries, red wine and remaining 2 tbsp
  4. (30 ml) honey. Stack 2 layers of heavy-duty foil on top of each other and fold up sides slightly. Add berry mixture and bring up edges to create an open parcel. Alternatively, you could use an ovenproof frying pan. Place over flames, reduce heat to medium and grill for 10 to 15 minutes, taking care to stir every few minutes. Berries should be softened and starting to release their juices. If not, continue to grill for another 5 to 10 minutes.
  5. To assemble, spread whipped feta onto a dinner plate or into a shallow bowl. Spoon warm berries over whipped feta. Garnish with a drizzle of berry juices and a sprinkling of herbs. Serve alongside fruit, cookies or brioche for dipping.
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Drink Pairings

Island Jerk Prawns

A bit of heat, a bit of sweet just like the Caribbean, this quick and easy marinade brings out the succulent briny flavour of BC prawns. Whether in the backyard or on the beach, these prawns are sure to be a hit. Pair with Sandhill Sovereign Opal wine.
Ingredients Instructions

Ingredients

Serves 4-6 as a starter or part of a light dinner
2 tbsp (30 ml) The Kraken Black Spiced Rum
2 tbsp (30 ml) ground allspice
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) fresh thyme leaves
1½ tsp (7.5 ml) Spanish sweet paprika
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) salt
¼ tsp (1 ml) ground nutmeg
3 cloves garlic
2 habanero or Scotch bonnet peppers, seeds removed
1 bunch green onions, roughly chopped
½-in (1.25 cm) knob fresh ginger, roughly chopped
2 lbs (900 g) whole prawns, deveined with heads and shells on
mango chutney, to serve
sliced limes, to serve

Instructions

  1. In a blender, combine all ingredients except prawns, chutney and limes. Purée on high speed until smooth, scraping down sides as needed.
  2. In a large bowl, pour jerk rub over prawns and gently massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
  3. Remove prawns and brush off excess marinade.
  4. Preheat barbecue grill to medium-high. Lightly oil grill.
  5. Grill prawns for 2 to 3 minutes per side, until pink and cooked through.
  6. Transfer cooked prawns to a platter and serve with mango chutney and plenty of limes.
  7. * Always wear gloves when handling hot peppers, and avoid touching your face and eyes.
  8. ** To prepare prawns, use a sharp pair of kitchen scissors to cut down back of shell, starting just behind head and stopping just before tail. Locate dark vein and gently pull to remove and discard.
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Drink Pairings

Okanagan Peach Bourbon Upside-Down Barbecue Cake

While grilling this season, why not try baking on the barbecue? This cake is cooked on the grill in a cast iron skillet. If you would rather bake inside, simply cook the caramel on the stovetop over medium heat and bake the cake in a 350 F (175 C) oven for 35 to 40 minutes. This cake is also delicious using nectarines or plums in place of peaches. Pair this recipe with No Boats on Sunday BC Cider.
Ingredients Instructions

Ingredients

Serves 8 to 10
¾ cup (180 ml) unsalted butter, divided
⅓ cup (80 ml) lightly packed light brown sugar
3 tbsp (45 ml) Maker’s Mark Kentucky Straight Bourbon Whisky
½ cup + 2 tbsp (155 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) kosher salt
¼ cup (60 ml) finely ground pecans
1½ cups (375 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
3 to 4 peaches, pitted and sliced into thin half-moons

Instructions

  1. With lid closed, preheat 1 side of barbecue grill so temperature registers 350 F (175 C).
  2. Place an 8- or 9-in (20 or 23 cm) cast iron skillet over flame. Add ¼ cup (60 ml) butter, brown sugar and bourbon and stir with a wooden spoon until butter has melted and mixture is bubbling, about 4 minutes. Remove skillet from heat and set aside while making cake batter.
  3. In a medium saucepan, melt remaining
  4. ½ cup (125 ml) butter over grill. Remove and stir in granulated sugar, eggs, vanilla, cinnamon, salt and ground pecans until well combined. Sift flour and baking powder overtop, then fold in with a rubber spatula until just combined.
  5. Artfully arrange peach slices over caramel in skillet, starting from centre and layering peaches in a spiral, making sure to fill in any gaps. Spoon batter over peaches and spread out evenly with a rubber spatula or back of a spoon.
  6. With barbecue still at 350 F (175 C), place skillet on grill over indirect heat (away from ignited burner), close lid and bake cake for 40 to 50 minutes, rotating skillet halfway through cooking time. Cake should look golden and a wooden skewer inserted in centre should come out clean.
  7. Remove skillet from grill, place on a rack and cool for 10 minutes. Run a knife around edge of skillet to loosen cake before inverting onto a serving plate. Serve warm or at room temperature.
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Drink Pairings

Grilled Beef with Silk Road Steak Spice

Montreal steakhouse meets the Silk Road in this classic steak spice, peppered with notes of smoky pine, sweet florals, and complex aromatics. Not just for steak, this versatile spice rub works on just about anything fit for the grill. Pair with Frind Big Red or Luis Segundo Las Acequias Malbec wine for a great addition to your summer grilling.
Ingredients Instructions

Ingredients

Serves 4
1 tbsp (15 ml) black peppercorns
2 tsp (10 ml) coriander seeds
2 tsp (10 ml) fennel seeds
1 tsp (5 ml) Szechuan peppercorns
3 tbsp (45 ml) lapsang souchong tea
1 tbsp (15 ml) pink peppercorns
2 tsp (10 ml) dehydrated onion flakes
1 tsp (5 ml) dehydrated garlic flakes
1 tbsp (15 ml) coarse salt
½ tsp (2.5 ml) ground cinnamon
⅛ tsp (a pinch) ground cloves
4 × 8 oz (225 g) grilling steaks (such as tri-tip, sirloin or rib-eye)

Instructions

  1. In a dry pan or wok over medium-low heat, toast black peppercorns, coriander seeds, fennel seeds and Szechuan peppercorns until fragrant, 3 to 5 minutes.
  2. With a mortar and pestle or spice grinder, combine toasted spices with lapsang souchong and grind until coarse. Add pink peppercorns, onion flakes and garlic flakes and crush lightly. You want to be able to still recognize bits of individual spices. Lastly, mix in coarse salt, cinnamon and cloves and let sit for at least 24 hours.
  3. Rub steaks generously on all sides with steak spice. Place seasoned steaks on a rack to allow to come to room temperature, 30 to 45 minutes. Any unused steak spice can be stored in an airtight container at room temperature indefinitely.
  4. Preheat barbecue grill to medium-high.
  5. Grill steaks for 3 minutes per side, then continue to flip once every minute until desired doneness. For medium-rare, pull steaks at 125 F (52 C) when tested with a thermometer at thickest point. Allow to rest, loosely covered, for 5 minutes before serving.
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Drink Pairings

Achiote & Citrus-Rubbed Chicken

Deeply earthy and vibrantly complex, achiote is the flavour of the Mayan Riviera. Here’s a classic rub that gives your BBQ chicken a distinctly Yucatecan flavour. Add this tangy pickled vegetable escabeche and an ice-cold cerveza… ¡buen provecho! Fernie Brewing Tackle Box beer or Maison No. 9 Rosé make great drink pairings.
Ingredients Instructions

Ingredients

Serves 4
tbsp (45 ml) achiote paste
2 tbsp (30 ml) canola oil
1½ tsp (7.5 ml) salt
1 tsp (5 ml) dried oregano
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) paprika
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1 ml) ground allspice
⅛ tsp (a pinch) ground cloves
1 lime, zest and juice
½ orange, zest and juice
3 cloves garlic
4 chicken legs
Vegetable Escabeche, to serve, make ahead, recipe follows (optional)
VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
½ red onion, cut into ¼-in (0.6 cm) strips
2 medium carrots, cut into ¼-in (0.6 cm) thick rounds
1 jalapeño pepper, seeded and quartered lengthwise
1 cup (250 ml) water
1 cup (250 ml) apple cider vinegar
2 tsp (10 ml) salt
½ tsp (2.5 ml) coriander seeds
½ tsp (2.5 ml) whole allspice
1 bay leaf

Instructions

  1. To make achiote citrus rub, combine all ingredients, except chicken and escabeche, in a food processor and blend until smooth.
  2. Place chicken in a large bowl, pour rub overtop and massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
  3. Prepare your barbecue grill for indirect cooking. For double-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken, skin-side up, directly over flame. Cook, covered, flipping chicken legs every 8 to 10 minutes and rotating them if you notice any hot spots on grill. Adjust flame as needed to maintain grill temperature of 350 to 400 F (175 to 200 C). Cook for about 30 minutes, or until a thermometer registers 175 F (79 C) when inserted at thickest point of chicken leg.
  4. Transfer chicken to a serving platter and serve with Vegetable Escabeche as a light side dish. Pairs well with warm tortillas and steamed rice or a green salad.
  5. VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
  6. Pack onions, carrots and jalapeño pepper strips into a jar with a screw-top lid.
  7. In a small saucepan, combine water, vinegar, salt, coriander seeds, allspice and bay leaf and bring to a boil. Carefully pour over vegetables and seal jar.
  8. Let cool to room temperature, then refrigerate for at least 2 hours and up to 10 days before serving.
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Drink Pairings

Limoncello Blueberry Tiramisu with Candied Rosemary

Once summer arrives, the desire to spend time in the kitchen tends to wane and we look for fresh recipes that can be whipped up in a jiffy. This limoncello blueberry tiramisu is perfect for such an occasion. With just a few ingredients, you will have a dessert with next to no effort yet packed with flavour. Feel free to shake things up by replacing the blueberries with strawberries, raspberries or blackberries, or even the ladyfingers with amaretti cookies. The Candied Rosemary is optional but takes this dessert from simply delicious to stunning. This dessert pairs beautifully with Steller's Jay Brut.
Ingredients Instructions

Ingredients

Serves 4
13 oz (370 g) fresh blueberries, plus more for garnish
½ cup + 2 tbsp (155 ml) icing sugar, divided
3 tbsp (45 ml) fresh lemon juice, divided
1 tbsp (15 ml) finely grated lemon zest
¼ cup (60 ml) granulated sugar
¼ cup + 2 tbsp (90 ml) Luxardo Limoncello, divided
⅔ cup (160 ml) whipping cream
1 tbsp (15 ml) powdered milk (optional)
⅓ lb (150 g) mascarpone
4 ladyfingers, each cut in half
Candied Rosemary leaves, for garnish, make ahead, recipe follows

Instructions

  1. Start by making a blueberry coulis. In a small saucepan, stir blueberries, ½ cup (125 ml) icing sugar and 1 tbsp (15 ml) lemon juice. Set over medium heat and bring to a simmer, stirring often. Simmer until blueberries have broken down and mixture is glossy, about 5 minutes. Transfer blueberry coulis to a bowl and refrigerate, stirring occasionally, until cool. Blueberry coulis can be made up to 2 days ahead.
  2. In a small saucepan, stir remaining 2 tbsp (30 ml) lemon juice, lemon zest and granulated sugar. Set saucepan over medium heat and warm mixture, stirring constantly, until sugar has dissolved. Remove saucepan from heat and stir in ¼ cup (60 ml) limoncello. Transfer lemon syrup to a medium bowl and set aside to cool to room temperature. Lemon syrup can be made ahead and kept in an airtight container in refrigerator for up to 3 days.
  3. In a medium bowl, whisk whipping cream and powdered milk (if using) until stiff peaks form. Set aside.
  4. In bowl of a stand mixer fitted with whisk attachment, combine mascarpone, remaining 2 tbsp (30 ml) icing sugar and remaining 2 tbsp (30 ml) limoncello. Whisk on medium speed until well combined and slightly aerated, about 2 minutes. Fold in whipped cream with a rubber spatula until incorporated completely.
  5. To assemble, place a generous spoonful of blueberry coulis in bottom of each of 4 serving glasses. Top with a good dollop of lemon mascarpone cream before dipping half the ladyfingers in lemon syrup and placing on top of cream. Repeat, creating another layer with more blueberry coulis, mascarpone cream and syrup-dipped ladyfingers. Garnish with another dollop of mascarpone cream, a drizzle of coulis, some fresh blueberries and Candied Rosemary leaves.
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Drink Pairings

Roasted Cauliflower Hummus with Walnut Dukkah

Roasting the cauliflower brings out a nutty sweetness to the star of this vegan and keto-friendly spin on the classic. Creamy, light and packed with flavour you don’t even have to tell snackers it’s healthy. Pair this cauliflower dip with Stanley Park Sunsetter Peach Wheat Ale or Whitehaven Pinot Gris.
Ingredients Instructions

Ingredients

Serves enough to share with your friends at a party
1 large head (about 2 lbs/900 g) cauliflower
3 tbsp (45 ml) extra-virgin olive oil, plus more for garnish
⅓ cup (80 ml) walnut oil or extra-virgin olive oil
⅓ cup (80 ml) fresh lemon juice (about 2½ lemons)
3 tbsp (45 ml) tahini
2 cloves garlic
2 tsp (10 ml) salt
Walnut Dukkah, for garnish, make ahead, recipe follows
2 tbsp (30 ml) barberries or pomegranate seeds, for garnish
WALNUT DUKKAH
⅓ cup (80 ml) walnut halves
3 tbsp (45 ml) sesame seeds
2 tbsp (30 ml) coriander seeds
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) black peppercorns
¼ tsp (1 ml) ground sumac
⅛ tsp (a pinch) flaked sea salt

Instructions

  1. Preheat oven to 425 F (220 C) and move rack to lower shelf.
  2. Peel outer leaves of cauliflower and cut into medium florets, making sure to have 1 flat side. Brush florets with olive oil, transfer to a parchment-lined baking sheet, flat‑side down, and roast for 25 to 30 minutes. Cauliflower should be well caramelized on the bottoms but still retain a bit of firmness.
  3. In a high-speed blender or food processor, combine roasted cauliflower with walnut oil, lemon juice, tahini, garlic and salt. Purée until smooth, scraping down sides of blender or processor bowl as needed.
  4. Spoon hummus into a serving bowl and top with Walnut Dukkah, barberries and a generous drizzle of extra-virgin olive oil.
  5. WALNUT DUKKAH (Makes about ½ cup (125 ml))
  6. Preheat oven to 325 F (160 C).
  7. Spread walnuts on a baking sheet and toast for about 10 minutes, until lightly browned, then crush coarsely with a mortar and pestle.
  8. In a dry pan over medium-low heat, combine sesame seeds, coriander seeds, cumin seeds and peppercorns and toast until fragrant, 3 to 5 minutes.
  9. Lightly crush sesame seed mixture with a mortar and pestle, then combine with walnuts, sumac and flaked salt. Store in an airtight container at room temperature for up to 1 month.
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Drink Pairings

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