Cod with Feta, Tomatoes & Olives

Dinner couldn’t get any easier. This cod dish is light tasting but so satisfying. Pair this dish with Growers Grapefruit Pomelo Cider or Birra Moretti Lager.
Ingredients Instructions

Ingredients

Serves 4
¼ cup (60 ml) extra-virgin olive oil, divided
4 × 6 oz (170 g) cod fillets
salt and freshly ground black pepper, to taste
8 oz (225 g) feta, cut into 4 slices
2 lemons, divided
1 cup (250 ml) cherry tomatoes, halved
12 dry-cured black olives, pitted
1 handful fresh flat-leaf parsley leaves, roughly chopped, plus more for garnish
fresh chives, chopped, for garnish (optional)

Instructions

  1. Heat barbecue grill to medium-high. Coat 4 individual cazuelas* with 1 tsp (5 ml) each of olive oil.
  2. Dry cod with paper towel. Season lightly with salt and pepper (keep in mind that feta is salty) and place 1 fillet in each cazuela. Top each fillet with a slice of feta.
  3. In a medium mixing bowl, mix remaining oil, zest and juice of 1 lemon, tomatoes, olives and parsley. Divide evenly between cazuelas. Place on barbecue and cook, lid closed, for 12 to 15 minutes, until fish is cooked through and flakes evenly.
  4. Cut remaining lemon into wedges and serve with fish. Garnish with parsley.
  5. * A cazuela is an earthenware pan. You can substitute with cast iron or any individual-sized pans.
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Drink Pairings

Shrimp Boil Griller Packets

This is an easy way to have the fun of a shrimp boil without all the mess—and because everything is cooked in a foil packet, the flavours aren’t watered down by boiling! Enjoy the Shrimp Boil alongside Cutwater Mango Margarita or Barnside Brewing Honey Comb Amber Ale.
Ingredients Instructions

Ingredients

Serves 4
1 lb (450 g) new potatoes*
1 tbsp (15 ml) salt, plus more to taste
¼ cup (60 ml) unsalted butter, room temperature
2 tsp (10 ml) Old Bay seasoning
1 clove garlic, minced
1 tsp (5 ml) minced onions
2 tsp (10 ml) minced fresh parsley
1 lb (450 g) shrimp, peeled and deveined
2 ears corn, shucked and cut into quarters
1 lb (450 g) smoked sausages (such as andouille or kielbasa), cut into 1-in (2.5 cm) slices
1 lemon, cut into 4 wedges |freshly ground black pepper, to taste
* To skip step 1 and reduce cooking time, use precooked potatoes or leave them out.

Instructions

  1. Put potatoes and 1 tbsp (15 ml) salt in a medium saucepan, cover with water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are tender, 10 to 20 minutes, depending on size of potatoes.
  2. In a small microwaveable bowl, mix butter, Old Bay, garlic, onions, parsley and salt to taste. Melt in microwave for 30 seconds to 1 minute. Set aside.
  3. Preheat barbecue grill to medium-high.
  4. Cut heavy-duty foil into 4 pieces, each about 12 × 18-in (30 × 45 cm). Divide potatoes, shrimp, corn, sausages and lemon wedges evenly on each piece of foil. Drizzle each packet with butter mixture.
  5. Wrap each packet tightly and grill, barbecue lid closed, for 12 to 15 minutes, until shrimp are pink, opaque and cooked through.
  6. Transfer each packet to a bowl and serve, seasoning with more salt and pepper if needed.
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Drink Pairings

Spaghetti with Clams

A southern Italian classic, this is simplicity at its best! Spaghetti with Clams is best enjoyed with Mission Hill Reserve Chardonnay or 33 Acres of Sunshine Blanche.
Ingredients Instructions

Ingredients

Serves 2
½ lb (225 g) spaghetti
3 tbsp (45 ml) extra-virgin olive oil
2 cloves garlic, thinly sliced
1 lb (450 g) clams, washed (discard any that remain open while washing)
1 cup (250 ml) cherry tomatoes, halved
salt and freshly ground black pepper, to taste
1 small handful chopped fresh parsley

Instructions

  1. Bring a large saucepan of salted water to a boil over high heat. Add spaghetti and bring water back to a boil. Cook for 6 to 7 minutes, until pasta is just al dente. Drain spaghetti and reserve ¼ cup (60 ml) pasta water.
  2. Meanwhile, heat a large deep skillet over medium heat. Add olive oil and garlic and cook for 30 seconds, until garlic is fragrant but not browned.
  3. Add clams and reserved ¼ cup (60 ml) pasta water and cover with a lid. Cook for 4 to 5 minutes, until clams start to open.
  4. Add spaghetti and tomatoes to clams and season with salt and pepper. Cook for 1 to 2 minutes, until pasta is al dente and all clams have opened. Discard any clams that do not open. Add parsley and toss to combine.
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Drink Pairings

Salmon Tartare & Avocado Spring Salad

A feast for the eyes and a satisfying treat for the palate! Wholesome wild BC salmon clad in a spicy-tangy dressing makes for an undeniable burst of robust flavours that balance all the other ingredients. This recipe and your creativity are sure to grace any elegant fine-dining experience at home. Serve the Salmon Tartare with Tantalus Pinot Noir.
Ingredients Instructions

Ingredients

Serves 2
1 to 1½ tbsp (15 to 22.5 ml) sriracha
1 tbsp (15 ml) ponzu sauce
¼ cup (60 ml) mayonnaise
½ lb (225 g) sashimi-grade wild BC salmon, cut into ½-in (1.25 cm) cubes
2 green onions, thinly sliced
2 tbsp (30 ml) puffed rice (optional)
4 large curly lettuce leaves, washed and thoroughly dried
1 avocado, pitted and thinly sliced lengthwise
1 long English cucumber, cut into ¼-in (0.6 cm) slices on a bias
mini rice cakes, balsamic pearls, microgreens, for garnish

Instructions

  1. In a small non-reactive bowl, mix sriracha, ponzu sauce and mayonnaise. Transfer about 2 tbsp (30 ml) sauce into a small squeeze bottle and set aside until ready to serve.
  2. To make salmon tartare, in a medium non-reactive bowl, mix salmon, green onions and puffed rice, if using. Stir in sriracha-ponzu mixture, a bit at a time, to reach your desired consistency and spice level.
  3. Arrange 2 lettuce leaves on a serving plate. Arrange half the avocado and cucumber slices as desired.
  4. Place a few 2- to 3-in (5 to 7.5 cm) round culinary moulds on prepared serving plate near avocado and cucumber slices. Divide half the salmon tartare among moulds. Using a mould tamper or back of a spoon, gently press salmon while lifting moulds to shape tartare.
  5. Garnish as desired with mini rice cakes, balsamic pearls, microgreens and reserved sriracha-ponzu sauce.
  6. Repeat steps 3 to 5 on second serving plate and serve.
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Drink Pairings

Oven-Baked Salmon Fillet

Whether for a quick dinner on a busy night or when feeding a group at a dinner party, this gorgeous fillet recipe will be one you want to save. Serve it with your favourite salad for a complete meal, and add any leftovers to your favourite greens for a wholesome lunch the next day. So easy, so versatile and so delicious! Enjoy the Oven-Baked Salmon Fillet with Tinhorn Creek Gewurztraminer.
Ingredients Instructions

Ingredients

Serves 4-6
1 fillet wild BC salmon fillet (about 1.6 lbs/725 g), deboned, washed and thoroughly dried
salt and pepper, to taste
½ cup (125 ml) mayonnaise
½ tbsp (7.5 ml) Dijon mustard
1 tsp (5 ml) smoked paprika
¼ tsp (1 ml) cayenne pepper
2 tsp (10 ml) fresh lemon juice
up to ½ tsp (2.5 ml) freshly ground pepper, to taste
fresh parsley, lemon and
lime slices, for garnish

Instructions

  1. Adjust oven rack to upper third of oven and preheat to 400 F (200 C). Line a baking sheet with foil.
  2. Season salmon fillet with salt and pepper and place on lined baking sheet, skin-side down.
  3. In a medium bowl, mix mayonnaise, Dijon, paprika, cayenne and lemon juice. Spread evenly over surface of salmon.
  4. Bake for 20 minutes. Remove from oven and season with freshly ground black pepper. Garnish as desired with parsley and lemon and lime slices, and serve.
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Drink Pairings

Green Curry with Poached Prawns

Vibrant and fresh in both colour and taste, this curry highlights one of BC’s most coveted springtime ingredients: spot prawns. It’s sure to brighten any spring table. Cloudy Bay Marlborough Sauvignon Blanc or Hakutsuru Dai Ginjo Sake make excellent pairings for this dish.
Ingredients Instructions

Ingredients

Serves 6
1 × 14 oz (398 ml) can full-fat coconut milk
¼ cup (60 ml) Green Curry Paste, make ahead, recipe follows
1 cup (250 ml) Cloudy Bay Sauvignon Blanc
1 large bulb fennel
6 oz (170 g) broccolini
2 tbsp (30 ml) liquid coconut oil
1 lb (450 g) whole fresh spot prawns
6 oz (170 g) baby bok choy, each cut in half
1 cup (250 ml) snap peas
⅓ cup (80 ml) toasted cashews, for garnish
2 Thai (bird’s eye) chilies, sliced into thin rounds, for garnish (optional)
¼ cup (60 ml) fresh cilantro sprigs, for garnish (optional)
1 lime, cut into wedges, to serve
GREEN CURRY PASTE
1 cup (250 ml) packed spring greens (such as spinach, arugula, watercress or dandelion greens)
2 to 3 Thai green chilies, to taste
6 green onions, trimmed and roughly chopped
1 stalk lemongrass, outer leaves removed and inner stalk roughly chopped
2-in (5 cm) piece fresh ginger
4 cloves garlic
4 Makrut lime leaves
1 tbsp (15 ml) ground coriander
1½ tsp (7.5 ml) ground cumin
1 lime, zest and juice
2 tsp (10 ml) fish sauce
1 cup (250 ml) packed fresh cilantro leaves and tender stalks

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a large saucepan over medium heat, whisk coconut milk, Green Curry Paste and wine until mixture comes to a rolling simmer.
  3. Meanwhile, trim fennel bulb and cut into 8 wedges. Place fennel and broccolini into a roasting pan, drizzle with coconut oil and toss to coat. Spread vegetables into a single layer and transfer to oven. Roast until fennel starts to soften, about 20 minutes.
  4. Add curry sauce to roasting pan, then scatter prawns, bok choy and snap peas over roasted vegetables. Return roasting pan to oven and roast until prawns turn pink and bok choy is tender, about 10 minutes.
  5. Garnish warm curry with some toasted cashews and a sprinkle of chilies and cilantro sprigs, if using. Serve with lime wedges alongside. This curry is delicious served over rice.
  6. To make Green Curry Paste, bring a small saucepan of water to a boil. Meanwhile, prepare an ice bath by placing a couple handfuls of ice in a medium bowl and filling bowl about halfway with water. When saucepan of water comes to a boil, add spring greens. Blanch, 1 to 2 minutes, until wilted and bright green, then transfer to ice bath. Drain, squeeze out excess water and roughly chop. Set aside.
  7. In a blender, place chilies, green onions, lemongrass, ginger, garlic, lime leaves, coriander, cumin, lime zest and juice and fish sauce. Pulse until well combined and a chunky paste forms. You may need to scrape down sides of blender a couple of times. Add cilantro and blanched spring greens and pulse again until a thick, smooth paste forms, stopping to scrape down sides of blender as needed. Can be stored in an airtight container in refrigerator for up to 1 week. You’ll have more paste than you need for curry recipe, so try mixing it with butter and using it to baste meat, seafood or vegetables, or add a teaspoon to your next batch of scrambled eggs for a kick of flavour.
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Drink Pairings

Creamy Tuscan Salmon

For your next dinner party, impress your guests with a luxuriously creamy salmon main that is deceptively easy to make! Serve with your favourite pasta or toasty dinner rolls and expect your guests to go for seconds. Consider pairing this recipe with Stag’s Hollow Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4
4 wild BC salmon fillets (about 4 to 6 oz/110 to 170 g each)
salt and pepper, to taste
4 tbsp (60 ml) vegetable or avocado oil, divided
1 tbsp (15 ml) butter
1 shallot, finely chopped
5 cloves garlic, crushed
¼ cup (60 ml) dry white wine
7 oz (200 g) sun-dried tomatoes in oil, drained and cut into about ¼-in (0.6 cm) thick slices
4 cups (1 L) fresh baby spinach leaves
1 cup (250 ml) whipping cream
1 cup (250 ml) half-and-half cream
⅛ tsp (a pinch) red pepper chili flakes (optional)
¼ cup (60 ml) chopped fresh basil
⅔ cup (160 ml) grated Parmesan
chopped fresh parsley, for garnish

Instructions

  1. Season salmon fillets with salt and pepper.
  2. In a large skillet over high heat, heat 2 tbsp (30 ml) oil until shimmering. Reduce heat to medium-high and add seasoned salmon fillets skinside up. Do not crowd fillets. Fry for 2 minutes, undisturbed. Flip fillets and continue frying for another 1 to 1½ minutes. Transfer fried salmon to a plate and set aside.
  3. To same skillet, add remaining 2 tbsp (30 ml) oil and the butter and cook over medium heat until butter melts. Add shallots and garlic and cook for about 2 minutes, until fragrant. Add white wine to deglaze and cook until liquid has evaporated.
  4. Mix in sun-dried tomatoes and spinach. Cook until spinach wilts. Reduce heat to low and add whipping cream, half-and-half cream, chili flakes (if using) and basil. Cook for about 1 minute. Mix in Parmesan and continue cooking until melted, 1 to 2 minutes.
  5. Add salmon fillets to skillet with cream sauce. Spoon some sauce over salmon, cover and cook for 1 minute to integrate all flavours. Season with salt and pepper.
  6. Garnish with parsley and serve.
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Drink Pairings

Sparkling Poached Salmon Rillettes

This rich, creamy spread is made from a blend of fresh salmon poached in sparkling wine and smoked salmon, with notes of tarragon, white pepper, and citrus. Enjoy this recipe with Oyster Bay Sparkling Cuvée Brut, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 3 cups
1¼ lbs (560 g) salmon fillet, cut into 1-in (2.5 cm) pieces
½ tsp (2.5 ml) salt
½ lemon, zest and juice, divided
2 cups (500 ml) Oyster Bay Sparkling Cuvée Brut
2 dried bay leaves
1 sprig + 1 tsp (5 ml) chopped fresh tarragon, divided
1 tbsp (15 ml) butter
½ shallot, finely diced
¼ tsp (1 ml) ground white pepper
2 tbsp (30 ml) cream cheese, room temperature
⅔ cup (160 ml) mayonnaise
4 oz (110 g) smoked salmon, finely diced
fresh dill sprigs or green onion, for garnish
toasted sliced baguette, to serve
thinly sliced cucumbers, to serve

Instructions

  1. In a small mixing bowl, combine salmon pieces, salt and lemon zest. Toss gently until evenly coated and let sit on counter for 30 minutes.
  2. In a medium saucepan, combine Cuvée Brut, bay leaves and tarragon sprig and bring to a boil. Add marinated salmon to poaching liquid and bring to a simmer, making sure salmon is covered and adding a splash more Cuvée Brut as needed. Remove from heat, cover and let sit until salmon turns opaque and can be easily flaked with a fork, about 4 minutes.
  3. Transfer salmon to a paper-towel-lined plate, then let cool in refrigerator. Reserve ¼ cup (60 ml) poaching liquid.
  4. In a small frying pan over medium heat, melt butter. Add shallots and sauté until softened, about 2 minutes. Add white pepper, chopped tarragon and ¼ cup (60 ml) reserved poaching liquid and reduce until liquid is almost evaporated. Transfer to a mixing bowl, add cream cheese and beat until smooth. Stir in mayonnaise, lemon juice and diced smoked salmon.
  5. Garnish with sprigs of dill and serve with toasted sliced baguette and thinly sliced cucumbers on side. Leftover rillettes can be stored in an airtight container in refrigerator for up to 5 days. Works great in a sandwich or pasta salad.
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Drink Pairings

Coquilles St. Jacques with Crémant Sabayon

A fresh take on a French classic, plump bay scallops with mushrooms and herbs are topped with a lighter-than-air emulsion of Crémant, egg yolks, and lemon, finished with crunchy, garlicky, herby breadcrumbs. Pair this dish with Bailly Lapierre Crémant de Bourgogne Réserve Brut, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 4
8 -10 scallops or 1 lb (450 g) smaller scallops (cooking times may vary)
⅛ tsp (a pinch) each salt and freshly ground black pepper, plus more to taste
1 tbsp (15 ml) canola oil
2 tbsp (30 ml) butter, divided
½ cup (125 ml) thinly sliced leeks, white part only
1 cup (250 ml) thinly sliced king oyster mushrooms
1 tsp (5 ml) minced garlic
½ tsp (2.5 ml) fresh thyme leaves, chopped
½ tsp (2.5 ml) chopped fresh tarragon
½ cup (125 ml) Bailly Lapierre Crémant de Bourgogne Réserve Brut
¼ cup (60 ml) whipping cream
coarse salt, to serve
Crémant Sabayon, to serve, make ahead, recipe follows
Herbed Bread Crumbs, to serve, make ahead, recipe follows
Crémant Sabayon
¾ cup (180 ml) Bailly Lapierre Crémant de Bourgogne Réserve Brut
½ tsp (2.5 ml) minced garlic
⅛ tsp (a pinch) cayenne pepper
⅛ tsp (a pinch) salt
½ lemon, zest and juice
4 egg yolks
juices collected from seared scallops (optional)
Herbed Bread Crumbs
1 tbsp (15 ml) butter
½ tsp (2.5 ml) minced garlic
⅓ cup (80 ml) panko bread crumbs
1 tbsp (15 ml) finely chopped fresh parsley
2 tsp (10 ml) finely sliced fresh chives
⅛ tsp (a pinch) freshly ground black pepper

Instructions

  1. Preheat oven to 400 F (200 C). Line a baking sheet with lightly crumpled foil (crumpling will help secure scallops in place).
  2. Pat scallops dry and lightly season both sides. Set 4 clean 4-in (10 cm) scallop shells on foil-lined baking sheet. If you don’t have scallop shells, substitute 4 shallow crème brûlée ramekins.
  3. In a heavy-bottomed frying pan over medium-high heat, warm canola oil. Add 1 tbsp (15 ml) butter and heat until foaming. Making sure your pan is well preheated will ensure scallops won’t stick and will form a nice crust. Add scallops to pan and sear until well browned on 1 side, about 2 minutes, then turn over and cook for another 30 seconds on other side. Set cooked scallops on a plate.
  4. To same pan, add remaining 1 tbsp (15 ml) butter along with leeks and mushrooms. Sauté for 2 to 3 minutes, stirring often, until softened. Add garlic, thyme and tarragon and sauté for another 30 seconds. Pour in Crémant de Bourgogne Réserve Brut to deglaze, then add cream and simmer to reduce until slightly thickened.
  5. Divide scallops, browned side up, among 4 clean scallop shells or ramekins, reserving any collected juices for Crémant Sabayon (which you can prepare while scallops are in oven, or make sabayon a few hours ahead but leave out scallop juices). Top with leek-mushroom mixture and transfer to oven. Bake until sauce from mushrooms is bubbling around edges and scallops are cooked through, about 5 minutes.
  6. On a serving platter, make 4 small piles of coarse salt and carefully place shells on top. Top each with a large spoonful of Crémant Sabayon and a heaping tablespoon of Herbed Bread Crumbs.
  7. In a small saucepan over medium-high heat, combine Crémant, garlic, cayenne pepper, salt and lemon zest and juice and bring to a simmer. Remove from heat and let cool slightly.
  8. In a medium saucepan over medium-high heat, bring about 2-in (5 cm) water to a simmer. Reduce heat to medium.
  9. In a non-reactive Pyrex or metal bowl, combine Crémant mixture with egg yolks and juices from seared scallops (if desired). Place bowl over simmering water and, whisking constantly, gently cook until mixture is foamy and thickened and holds its shape for a moment when run through with a whisk. Cover bowl and keep warm, but not hot, until ready to serve. Use within 2 hours of preparation.
  10. In a small frying pan over medium heat, melt butter. Add garlic and sauté until fragrant but not browned, about 30 seconds. Stir in panko and cook, stirring often, until golden brown, 3 to 4 minutes.
  11. Transfer to a small bowl and mix well with parsley, chives and pepper. Can be made ahead and stored in an airtight container at room temperature for up to 1 day.
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Drink Pairings

Crab Salad with Prosecco Béarnaise

Tender, sweet BC Dungeness crabmeat paired with rich Prosecco-spiked Béarnaise sauce is a match made in heaven. Perfect for a special occasion to celebrate with friends and family. Pair this crab salad with Mionetto Prosecco Treviso Brut, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 4
1 lemon, cut in half
1 navel orange, cut in half
salt, to season water and salad
2 lbs (900 g) whole Dungeness crab (about 1½ cups/375 ml cooked, picked crabmeat)
½ bunch asparagus (about 8 oz/225 g), cut on bias into 1½-in (4 cm) pieces
10 oz (280 g) nugget potatoes
1 grapefruit or 2 blood oranges, peeled and segmented
½ cup (125 ml) frisée, endive or arugula leaves, small tender ones only
½ lemon, juice only
3 tbsp (45 ml) extra-virgin olive oil
freshly ground black pepper, to taste
Prosecco Béarnaise Sauce, make ahead, recipe follows
fresh tarragon leaves, for garnish
finely sliced fresh chives, for garnish
Maldon salt or flaky sea salt, to finish
Prosecco Béarnaise Sauce
¾ cup (180 ml) Mionetto Prosecco Treviso Brut, plus more as needed
¼ cup (60 ml) white wine vinegar
1 shallot, thinly sliced
1 sprig + 1 tsp (5 ml) chopped fresh tarragon, divided
½ tsp (2.5 ml) whole black peppercorns
¾ cup (180 ml) ghee or clarified butter
3 egg yolks
⅛ tsp (a pinch) cayenne pepper

Instructions

  1. Fill a large stockpot with enough water to cover crab and place over high heat. Add lemon and orange halves to stockpot, squeezing first to extract juices. Add enough salt that water tastes like the ocean and bring to a boil. Add crab and reduce heat to a simmer. Cook for 15 minutes, then cool crab under cold running water until cool enough to handle. Pick meat from legs, claws and just inside body where legs are connected. Discard shells and remaining parts.
  2. In a medium saucepan over high heat, bring salted water to a boil. Add asparagus and blanch until tender-crisp, about 2 minutes. Remove and cool under cold running water to stop cooking. Add potatoes to saucepan and cook until just tender, 8 to 10 minutes. Cool just enough to handle, then cut into quarters.
  3. In a medium mixing bowl, combine asparagus, potatoes, citrus segments, frisée, lemon juice and olive oil. Toss until well coated and season with salt and pepper.
  4. In a small bowl, toss crabmeat with ¼ cup (60 ml) Prosecco Béarnaise Sauce.
  5. Spread about ¼ cup (60 ml) Béarnaise sauce onto a large serving plate and pile dressed potato-asparagus mixture on top. Arrange small piles of dressed crabmeat on top of salad and finish with remaining Béarnaise sauce. Garnish with a few fresh tarragon leaves, chives and a sprinkle of Maldon salt. Alternatively, arrange ingredients evenly among 4 smaller plates for individual servings.
  6. In a medium saucepan over medium heat, combine Prosecco, vinegar, shallots, tarragon sprig and peppercorns. Cook to reduce until ¼ cup (60 ml) liquid remains. Strain and transfer to a non-reactive Pyrex or metal bowl.
  7. In a small saucepan over medium heat, bring ghee to 130 to 140 F (54 to 60 C) on a digital thermometer.
  8. In a medium saucepan over medium heat, bring 2-in (5 cm) water to a simmer.
  9. To bowl with Prosecco reduction, add egg yolks, chopped tarragon and cayenne pepper. Set bowl above simmering water and, whisking constantly, cook until slightly thickened and frothy, 3 to 4 minutes, taking care not to let mixture get too hot to avoid curdling.
  10. Transfer bowl to countertop, placing a clean tea towel underneath to secure bowl in place. While whisking constantly, slowly drizzle in warm ghee until emulsified. If sauce becomes too thick, add more Prosecco, 1 tbsp (15 ml) at a time, as needed. Finished Béarnaise should be a pourable consistency but hold its shape for a second when run through with a whisk. Can be made up to 2 hours ahead and stored in a clean, insulated travel mug with lid closed.
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