Tourtière Hand Pies

This riff on the traditional French Canadian meat pie makes for a great filling snack or part of a meal paired with a green salad. You could easily swap out the homemade pastry for store-bought puff pastry in a pinch. Enjoy this entrée with Guinness 0 Non-Alcoholic Draught or Marantiqua Pinot Noir.
Ingredients Instructions

Ingredients

Serves 10
2½ cups (625 ml) all-purpose flour, plus more for rolling out dough
1 tsp (5 ml) fine sea salt
1 tbsp (15 ml) granulated sugar
1 cup (250 ml) unsalted butter, cut into ¾-in (2 cm) pieces and frozen
2 tbsp (30 ml) apple cider vinegar
6 tbsp (90 ml) ice water
1 tbsp (15 ml) grapeseed or avocado oil
1 small yellow onion, minced
kosher salt
2 cloves garlic, minced
¼ lb (110 g) ground beef
¼ lb (110 g) ground pork
¼ tsp (1 ml) ground allspice
1 small Russet potato, peeled and grated
1 egg yolk
2 tbsp (30 ml) whipping cream
Red Wine Ketchup, to serve, make ahead, recipe follows
RED WINE KETCHUP | Makes about 1 cup (250 ml)
1 × 5½ oz (156 ml) can tomato paste
⅓ cup (80 ml) red wine
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) dark brown sugar
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) garlic powder
⅛ tsp (a pinch) fine sea salt

Instructions

  1. Start by making dough for crust of hand pies. In bowl of a food processor fitted with S blade, pulse flour, sea salt and sugar. Add frozen butter and pulse until largest pieces of butter are pea-sized. Add apple cider vinegar and then ice water, 1 tbsp (15 ml) at a time, pulsing between each addition of water and checking consistency of pastry after first 2 tbsp (30 ml). Dough should resemble coarse crumbs but come together when pinched between 2 fingers. You might not need all the water to reach this point.
  2. Tip mixture onto a clean work surface and quickly bring dough together with your hands. Gently work dough just until you can shape it into a ball. Flatten dough into a disc about ½-in (1.25 cm) thick, wrap in plastic wrap and refrigerate for 1 hour.
  3. Meanwhile, in a large frying pan over medium heat, warm oil. Add onions and a good pinch of kosher salt and cook, stirring often, until softened, about 4 minutes. Stir in garlic and continue to cook, stirring constantly, for 1 minute. Add ground meats, stirring and breaking up meat occasionally, until meat is lightly browned and crumbly. Sprinkle allspice over meat mixture, then add potato and cook, stirring often, for about 3 minutes. Potato will absorb any liquid in pan. Remove from heat and set aside to cool at room temperature.
  4. Preheat oven to 375 F (190 C). Line a baking sheet with parchment.
  5. Generously flour a work surface and unwrap chilled dough. Roll dough to ¼-in (0.6 cm) thick. Keep lifting dough to make sure it’s not sticking to surface, adding more flour as necessary.
  6. Find a stencil, like a bowl, about 6- to 7-in (15 to 18 cm) in diameter. With a sharp paring knife, cut out as many dough rounds as you can.
  7. In a small bowl, whisk egg yolk and cream.
  8. Working with 1 dough round at a time, add about 3 tbsp (45 ml) filling to centre of pastry. Brush lightly around edge with egg wash, then bring edges together to make a half moon. Place on lined baking sheet and repeat with remaining dough rounds and filling. Lightly brush tops of each hand pie with egg wash.
  9. Bake until pastry is golden brown and crisp, 15 to 18 minutes. Let cool for 10 minutes before serving with Red Wine Ketchup.
  10. RED WINE KETCHUP
  11. In a medium saucepan, whisk all ingredients and place over medium-high heat. Stirring constantly, bring to a boil. Reduce heat to medium-low and simmer, stirring often, until slightly thickened, 6 to 8 minutes. Remove from heat and let cool before using. Will keep in an airtight container in refrigerator for up to 2 weeks.
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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

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

Slow-Roasted Beef Tenderloin with Pomegranate Chermoula Sauce

Slow-Roasted Beef Tenderloin with Pomegranate Chermoula Sauce makes an impressive centrepiece at Thanksgiving. Serve with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves Serves 8 / Makes 1 cup (250 ml) Pomegranate Chermoula Sauce
BEEF TENDERLOIN
3 lbs (1.4 kg) centre-cut beef tenderloin
kosher salt and freshly ground black pepper, to taste
grapeseed oil Pomegranate Chermoula Sauce, to serve, make ahead, recipe follows
POMEGRANATE CHERMOULA SAUCE
1 cup (250 ml) packed fresh flat-leaf parsley leaves and tender stems
1 cup (250 ml) packed fresh cilantro leaves and tender stems
1 clove garlic, chopped
1 tsp (5 ml) ground coriander
1 tsp (5 ml) red pepper chili flakes
½ tsp (2.5 ml) ground ginger
1 lemon, zest and juice
2 tbsp (30 ml) pomegranate molasses
¾ cup (180 ml) extra-virgin olive oil
kosher salt, to taste
¼ cup (60 ml) pomegranate arils

Instructions

  1. To make the slow-roasted beef tenderloin, the day before you want to serve this dish, start preparing beef. Trim off any silverskin and discard, then generously sprinkle beef all over with salt and pepper. Truss tenderloin by tying pieces of kitchen twine all down tenderloin in 1-in (2.5 cm) intervals.
  2. Line a rimmed baking sheet with parchment and top with an ovenproof rack. Place tenderloin on rack and refrigerate, uncovered, for a minimum of 4 hours and up to overnight.
  3. When ready to cook tenderloin, position 1 oven rack in middle of oven and a second oven rack about 6-in (15 cm) away from broiler. Preheat oven to 225 F (110 C).
  4. While oven preheats, remove tenderloin from refrigerator and let sit at room temperature.
  5. Transfer tenderloin, still on rack-lined baking sheet, to middle rack of preheated oven. Roast until internal temperature reaches about 10 degrees below your desired final Fahrenheit temperature (or about 5 degrees below if measuring in Celsius). For medium-rare, look for an internal temperature of 130 F (54 C). Start checking internal temperature of tenderloin with an instant-read thermometer after 2 hours in oven, though it may take up to 3 hours depending on thickness of tenderloin.
  6. Once tenderloin is finished roasting, remove from oven and turn on broiler. Brush tenderloin with a thin layer of grapeseed oil and discard parchment from under rack. Place tenderloin, still on rack-topped baking sheet, on upper oven rack under broiler. Use tongs to turn tenderloin every 10 to 20 seconds until nicely browned on all sides, about 2 minutes total. Remove roast from oven and set aside to rest for 20 to 30 minutes.
  7. Once meat has rested for at least 20 minutes, cut off twine and discard. Slice tenderloin crosswise into 1-in (2.5 cm) thick rounds, using twine marks to guide you. Arrange on a serving platter and drizzle with some Pomegranate Chermoula Sauce. Serve remaining sauce alongside.
  8. To make the pomegranate chermoula sauce, in bowl of a food processor fitted with steel blade attachment, combine parsley, cilantro, garlic, coriander, red pepper chili flakes, ginger, lemon zest, lemon juice and pomegranate molasses. Pulse until just combined and herbs are roughly chopped. With food processor running, drizzle in olive oil, stopping to scrape down sides of food processor as needed, until oil is incorporated and sauce still has some texture to it. Taste and adjust seasoning with salt. Transfer to a serving bowl and stir in pomegranate arils. Store in an airtight container in refrigerator for up to 4 days.
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Drink Pairings

Jalapeño Beef Tacos with Charred Corn

These tacos pack a punch of flavour in every bite. Vibrant jalapeños mellow slightly when cooked alongside beef, adding depth to this recipe without overpowering it. Feel free to swap out the jalapeños for bell peppers if you prefer a more tempered meal. On the other hand, if you are a fan of spicy fare, you can leave some of the seeds in the jalapeños when preparing them for cooking. An easy way to achieve thin slices of beef for this recipe is to freeze your cut of meat first. Thaw for 10 to 20 minutes, until just soft enough to slice, then carefully carve into thin strips with a sharp knife. Serve with Pineapple and Jalapeno Margarita cocktail.
Ingredients Instructions

Ingredients

Serves 4
8 to 10 jalapeños
1 lb (450 g) rib-eye or sirloin steak, thinly sliced
kosher salt and freshly ground black pepper, to taste
1 small red onion, thinly sliced
2 tbsp (30 ml) grapeseed oil, divided
4 cloves garlic, thinly sliced
¼ cup (60 ml) water, wine or beer
1½ cups (375 ml) fresh or frozen corn kernels
½ tsp (2.5 ml) smoked paprika
2 green onions, thinly sliced, plus more for garnish
8 corn tortillas
1 cup (250 ml) mixed coloured
cherry tomatoes, halved or quartered
½ cup (125 ml) shredded sharp cheddar
½ cup (125 ml) sour cream

Instructions

  1. Trim off stem end of jalapeños and discard. Cut each pepper in half lengthwise and remove seeds with a small spoon. Cut each jalapeño half into 3 or 4 pieces. Set aside. Place beef in a medium bowl and season generously with salt and pepper. Place red onions in a separate medium bowl and add cold water to cover. Add a handful of ice cubes and a pinch of salt. Set aside. |In a large cast iron pan, warm 1 tbsp (15 ml) oil over medium-high heat. Add garlic and sauté until starting to colour, about 30 seconds. Add half the seasoned beef and sauté for 1 minute. Add remaining beef and continue to sauté until nicely browned, about 2 minutes. Add water and jalapeños to pan and reduce heat to medium. Cook, stirring often, until jalapeños are just slightly softened but not mushy, about 4 minutes. Transfer steak mixture to a plate and return pan to medium-high heat (no need to clean it).
  2. Add remaining 1 tbsp (15 ml) oil and corn to hot pan and sauté until starting to char, about 3 minutes. Season with paprika, salt and pepper. Transfer to a bowl and stir in green onions.
  3. Wipe out pan and return to medium heat. Warm tortillas in hot pan, 1 at a time, and transfer to a clean tea towel to keep warm. |When ready to assemble, drain red onions and pat dry with a clean tea towel or paper towel.
  4. Divide steak and jalapeño mixture among tortillas. Top with corn and some red onions, then garnish with more green onions, cherry tomatoes, cheddar and a dollop of sour cream. Enjoy immediately.
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Drink Pairings

Vietnamese Lemongrass Short Ribs served with Carrot & Daikon Pickles

Thinly sliced flanken short ribs, cut across the bone, absorb the bold flavours of this umami-packed, citrusy marinade with ease, guaranteeing tender, smoky, chargrilled perfection every time. Enjoy the Lemongrass Short Ribs with with Pure Coastal Sauvignon Blanc or See Ya Later Ranch Riesling.
Ingredients Instructions

Ingredients

Serves 2-4
6 stalks lemongrass, tender core only, cut into ½-in (1.25 cm) pieces
⅓ cup (80 ml) Stone‘s Original Green Ginger Wine
¼ cup (60 ml) vegetable oil
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) Vietnamese fish sauce or 1 tbsp (15 ml) Thai fish sauce
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) hoisin or oyster sauce
4 cloves garlic
4 Thai (bird’s eye) chilies, thinly sliced
1 tsp (5 ml) baking soda
2 lbs (900 g) Maui-style beef short ribs (flanken ribs)
Carrot & Daikon Pickles, for garnish, make ahead, recipe follows
bean sprouts, for garnish
sliced cucumbers, for garnish
fresh cilantro and mint sprigs, for garnish
lime wedges, for garnish
bibb lettuce, to serve (optional)
steamed jasmine rice or rice noodles, to serve (optional)
Nuoc cham (Vietnamese dipping sauce), to serve (optional)
orange slices, for garnish (optional)
Carrot & Daikon Pickles
2 cups (500 ml) daikon radishes julienned by hand or with a mandoline
2 cups (500 ml) carrots julienned by hand or with a mandoline
2 tsp + ¼ cup (70 ml) granulated sugar, divided
4 tsp (20 ml) salt, divided
⅔ cup (160 ml) water
½ cup (125 ml) rice vinegar

Instructions

  1. In a blender or food processor, combine lemongrass, ginger wine, oil, soy sauce, fish sauce, sugar, hoisin, garlic, chilies and baking soda. Purée.
  2. Pour marinade into a large mixing bowl or freezer bag, then add short ribs. Make sure ribs are evenly coated, then cover and transfer to refrigerator to marinate for at least 12 hours and up to 24.
  3. Preheat barbecue grill to medium-high and lightly oil grill.
  4. Remove ribs from marinade and wipe off any visible pieces of lemongrass or chili; discard marinade. Grill ribs, flipping every 2 to 3 minutes, until nicely charred around edges and cooked through, 10 to 15 minutes, depending on thickness.
  5. Serve garnished with Carrot & Daikon Pickles, bean sprouts, cucumbers, cilantro, mint and plenty of lime wedges. If desired, serve on a platter with bibb lettuce cups and steamed jasmine rice or rice noodles to make lettuce wraps.
  6. Carrot & Daikon Pickles
  7. In a mixing bowl, combine daikons, carrots and 2 tsp (10 ml) each sugar and salt. Gently massage vegetables for about 3 minutes, until they release some liquid and become soft and pliable. Rinse with cold water and strain in a colander to remove excess moisture. Transfer to a jar with a tight-fitting lid.
  8. In a small saucepan over medium heat, combine remaining ¼ cup (60 ml) sugar, 2 tsp (10 ml) salt, water and vinegar and stir until sugar is dissolved. Mixture should be warm but not hot. Pour liquid over daikons and carrots, seal jar and transfer to refrigerator. For best flavour, let sit for 3 to 5 days, but can be eaten the day after making. Can be stored in sealed jar in refrigerator for up to 1 month, though flavour becomes more pungent as pickles sit. Can also be used on salads or rice bowls, as a side for grilled meats or as garnish for the iconic báhn-mì sandwich.
  9. Makes 3 cups (750 ml)
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Drink Pairings

Steak Frites with Garlic Mayonnaise

Cooking a steak and making fries from scratch can seem intimidating, but it’s not so bad! You can use frozen fries if you’re short on time. Serve the Steak Frites with Ed Edmundo Malbec or Innis and Gunn the Original Beer.
Ingredients Instructions

Ingredients

Serves 2
2 cloves garlic, divided
¼ cup (60 ml) mayonnaise
salt and freshly ground pepper, to taste
1 medium Russet potato, peeled
6 to 9 oz (170 to 250 g) striploin steak, room temperature
extra-virgin olive oil, for frying
1 tbsp (15 ml) butter
2 sprigs fresh thyme

Instructions

  1. To make garlic mayonnaise, mince ½ clove garlic and place in a small bowl. Mix with mayonnaise and season with salt and pepper. Set aside.
  2. Cut potato into ½-in (1.25 cm) thick fries and rinse until water runs clear. Set aside in a bowl of water until ready to cook.
  3. Add fries to a medium pot of salted cold water and bring to a boil over high heat. Turn heat down to low and simmer fries for 5 to 8 minutes, until tender and cooked through. With a slotted spoon, carefully remove fries from water and place in a single layer on a dry tea towel. Let cool to room temperature, 5 to 10 minutes. Transfer to refrigerator and chill while you cook steak.
  4. Season steak with salt and pepper. Crush remaining 1½ cloves garlic and set aside.
  5. Heat a cast iron pan or other heavy-bottomed frying pan over medium-high heat. Add 1 tbsp (15 ml) olive oil. Add steak and cook for 5 minutes, then flip and cook for another 5 minutes. Turn heat to low and add butter, garlic and thyme. Baste steaks with butter for another 1 to 2 minutes per side, until desired doneness—125 F (52 C) for rare, 130 F (54 C) for medium-rare and 135 F (57 C) for medium. Place steak on a plate and let rest while you finish fries.
  6. Line a baking sheet with paper towel. Pour 2-in (5 cm) olive oil in a medium heavy-bottomed pot. Heat over medium-high heat to 400 F (200 C). Add fries in a single layer and fry for 4 to 6 minutes, until light golden brown. Remove from oil and set on lined baking sheet. Repeat with remaining fries.
  7. Slice steak and serve with fries and garlic mayonnaise.
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Drink Pairings

Antipasti Wreath

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

Ingredients

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

Instructions

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

Tourtière Meatballs with Cranberry Chili Sauce

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

Ingredients

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

Instructions

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

Guinness & Oyster Sauce Pot Roast

Comforting Sunday roast with an unexpected savoury twist. Rich and malty Guinness mingles with luxurious oyster sauce and exotic spices. This is like a warm hug from a faraway friend. This dish is best enjoyed with a glass of Tom Gore Cabernet Sauvignon or Guinness Draught.
Ingredients Instructions

Ingredients

Serves 4 to 6 
2 tbsp (30 ml) vegetable oil, divided
3 lbs (1.4 kg) beef chuck or bottom blade roast
2 large carrots, cut into 1½-in (4 cm) pieces
2 stalks celery, cut into 1½-in (4 cm) pieces
1 yellow onion, diced small
5 cloves garlic, minced
1 cup (250 ml) fresh shiitake mushrooms, stems removed
1-in (2.5 cm) knob fresh ginger, sliced ⅛-in (0.3 cm) thick
1 × 440 ml can Guinness Draught
2 cups (500 ml) low-sodium beef stock
⅔ cup (160 ml) oyster sauce
2 tbsp (30 ml) dark soy sauce
4 whole cloves
3 dried bay leaves
2 whole star anise
1 stick cinnamon
½ tsp (2.5 ml) black peppercorns
1 lb (450 g) Yukon Gold nugget potatoes
3 tbsp (45 ml) cornstarch
chopped green onions, for garnish
chili-garlic oil, to serve

Instructions

  1. In a large skillet over medium-high heat, warm 1 tbsp (15 ml) vegetable oil. Add beef and brown on all sides. Transfer to a slow cooker along with carrots and celery.
  2. To same skillet over medium-high heat, add remaining 1 tbsp (15 ml) vegetable oil and sauté onions, garlic, mushrooms and ginger until softened and fragrant, 3 to 4 minutes. Pour in Guinness, scraping up any brown bits stuck to bottom of pan, then transfer to slow cooker along with beef stock, oyster sauce and dark soy sauce.
  3. With a small piece of cheesecloth, prepare a sachet of cloves, bay leaves, star anise, cinnamon stick and black peppercorns. Tie tightly with butcher’s twine and add to slow cooker.
  4. Set slow cooker to low and cook for 6 hours. Add potatoes and adjust slow cooker temperature to high. Cook until beef is fork-tender and potatoes are soft, another 2 to 3 hours. Can also be cooked in 300 F (150 C) oven, covered, for 3½ to 4 hours, with potatoes added after first 2 hours.
  5. Transfer beef, carrots, potatoes and mushrooms to a serving dish.
  6. Strain cooking liquid into a medium saucepan and bring to a simmer. Make a slurry by mixing cornstarch with just enough water to make a thin paste, then whisk this into simmering broth. Pour thickened gravy over roast or serve on side.
  7. Serve garnished with lots of chopped green onions and chili-garlic oil on side.
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