Mushroom Lentil Chestnut Minced Pies

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

Ingredients

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

Instructions

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

Brussels Sprouts & Broccoli with Cranberry Agrodolce

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

Ingredients

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

Instructions

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

Creamed Corn with Fresh Pomegranate Salsa

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

Ingredients

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

Instructions

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

Golden Beet & Apple Chutney

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

Ingredients

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

Instructions

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

Fennel & Onion Marmalade

Fragrant and rich, this savory-sweet marmalade balances caramelized sweetness with subtle anise notes, all elevated by a botanical-forward gin. A great grazing board addition and standout pairing for Castle Blue from The Farm House Natural Cheeses in Agassiz, BC. Serve this dish with Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.
Ingredients Instructions

Ingredients

Serves 430ml
1 tbsp (15 ml) olive oil
1 large bulb fennel, core removed, thinly sliced
1 small yellow onion, thinly sliced
½ tsp (2.5 ml) salt
⅓ cup (80 ml) granulated sugar
4 tbsp (60 ml) london dry gin, divided
1 orange, zest and juice, zest cut into very thin strips, plus ¼ cup (60 ml) more fresh juice
1 lemon, zest and juice, zest cut into very thin strips
1 tsp (5 ml) juniper berries, coarsely crushed
1 fresh bay leaf or 2 dried bay leaves
½ cup (125 ml) brown sugar
½ tsp (2.5 ml) chopped fresh rosemary

Instructions

  1. In a medium saucepan over medium heat, warm oil. Add fennel, onions and salt and sauté, stirring often, until softened, 10 to 15 minutes. Add granulated sugar, 3 tbsp (45 ml) gin, orange zest and juice, lemon zest and juice, juniper berries and bay leaf. Bring to a simmer, then reduce heat to low and cook, stirring regularly, for about 45 minutes, until fennel is well softened.
  2. Increase temperature to medium-high and add brown sugar and rosemary. Cook, stirring often, until liquid is mostly reduced and syrupy, about 10 minutes. Remove bay leaf and stir in remaining 1 tbsp (15 ml) gin.
  3. Let cool, then transfer to a clean, dry jar with a tight-fitting lid. Store in refrigerator for up to 3 weeks. Try with a creamy, mild blue cheese and toasted walnuts crumbled in a Belgian endive leaf.
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Drink Pairings

Roasted Squash Hummus

Warm, velvety and smoky, this spiced dip is perfect for your autumn harvest boards. Pair it with a sharp, briny cheese like this organic, raw milk feta from Jerseyland Organics in Grand Forks, BC. Enjoy this Roasted Squash Hummus with Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.
Ingredients Instructions

Ingredients

Serves 750ml
2½ cups (625 ml) squash (such as kabocha, sugar pumpkin or red kuri) cut into ½-in (1.25 cm) chunks
2 tbsp + ½ cup (155 ml) extra-virgin olive oil, divided, plus more for garnish
1½ tbsp (22.5 ml) harissa paste
½ tsp (2.5 ml) salt, plus more to taste
¼ tsp (1 ml) cumin seeds
⅛ tsp (a pinch) ground cinnamon
⅛ tsp (a pinch) ground cloves
1 × 14 oz (398 ml) can chickpeas, drained and rinsed
¼ cup (60 ml) tahini
2 cloves garlic, roughly chopped
1 lemon, juice only
2 to 3 tbsp (30 to 45 ml) ice-cold water
toasted pumpkin seeds, for garnish
red pepper chili flakes, for garnish (optional)

Instructions

  1. Preheat oven to 400 F (200 C). Line a baking sheet with parchment.
  2. In a large bowl, toss squash with 2 tbsp (30 ml) olive oil, harissa, salt, cumin, cinnamon and cloves. Spread onto lined baking sheet and transfer to oven. Roast until softened and nicely browned, 25 to 30 minutes. Cool slightly.
  3. Pour remaining ½ cup (125 ml) oil into bowl of a food processer, then add cooked squash, chickpeas, tahini, garlic and lemon juice. Blend on high until well mixed, then with processor still running, add ice-cold water, 1 tbsp (15 ml) at a time, until creamy and smooth.
  4. At this point, hummus can be stored in an airtight container in refrigerator for up to 5 days. When ready to serve, drizzle with olive oil and sprinkle with pumpkin seeds and a pinch of chili flakes, if desired. Pairs well with a tangy feta.
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Drink Pairings

Loaded Mashed Potatoes

This decadent potato preparation is so flavourful, it needs no gravy adornment. This recipe can be made up to 2 days in advance; just store the mashed potatoes and pancetta in separate airtight containers in the refrigerator. When ready to serve, warm the potatoes in a large saucepan over medium heat, stirring constantly, and re-crisp the pancetta in a frying pan, also over medium heat. Dish up and dig in! Pair this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 8
2.2 lbs (1 kg) yellow potatoes, peeled and cut into 1-in (2.5 cm) cubes
1 cup (250 ml) diced pancetta
4 cloves garlic, minced
2 large shallots, finely diced
⅓ cup (80 ml) unsalted butter
¼ cup (60 ml) sour cream
4 oz (110 g) cream cheese, room temperature
½ cup (125 ml) shredded sharp cheddar
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped fresh chives or green onions, for garnish

Instructions

  1. Place potatoes in a large saucepan and cover with water by at least 1-in (2.5 cm). Set over high heat and bring to a boil. Boil until potatoes are fork-tender, about 10 minutes. Drain and return potatoes to saucepan.
  2. In a large skillet over medium heat, cook pancetta, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
  3. Drain all but 1 tbsp (15 ml) fat from skillet and return to medium heat. Add garlic and shallots and cook, stirring often, until shallots are translucent, about 2 minutes.
  4. Transfer shallot mixture to a large bowl and add butter, sour cream, cream cheese and cheddar. Stir to combine. Add warm potatoes and beat with a handheld mixer until smooth, about 1 minute. Take care not to overbeat potatoes or they will be stodgy. Season with salt and pepper and fold in with a spatula.
  5. Transfer potatoes to a serving dish and garnish with reserved pancetta and chives.
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Drink Pairings

Radicchio Salad

Skip the store-bought salad kit and bring this showstopping salad to Thanksgiving instead. This eye-catching salad hits every flavour note—crunchy, salty, nutty, bright, sharp and bitter. Feel free to prep the salad in advance, but keep the elements separate and assemble just before serving. Enjoy this recipe with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6
¼ cup (60 ml) fresh orange juice
1 small shallot, finely diced
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) kosher salt, plus more to taste
freshly ground black pepper, to taste
⅓ cup (80 ml) extra-virgin olive oil
2 lbs (900 g) red grapefruit
1 small head radicchio, leaves roughly torn
½ cup (125 ml) fresh flat-leaf parsley leaves or microgreens
½ cup (125 ml) canned smoked almonds, chopped
2 oz (60 g) Manchego, shaved

Instructions

  1. In a medium bowl, whisk orange juice and shallots and set aside for 5 minutes. Whisk in maple syrup, Dijon, salt and a good pinch of pepper. Very gradually whisk in oil until dressing is emulsified. Refrigerate until ready to use. Dressing can be made up to 1 week in advance.
  2. Cut away peel and pith of grapefruit and slice flesh into ½-in (1.25 cm) thick rounds.
  3. When ready to plate, layer radicchio and grapefruit rounds on a serving platter. Sprinkle with parsley, almonds and Manchego. Drizzle with dressing and serve.
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Drink Pairings

Miso Sake Braised Cabbage

Umami-rich and deeply caramelized, this tender braised cabbage starts with a hard sear, building smoky flavour and golden edges before simmering in a mixture of brown butter, miso and sake. This dish is equally at home over a bowl of steamed rice or next to a piece of grilled fish. Pair this recipe with Nik Weis St. Urbans-Hof Old Vines Mosel Riesling or Hakutsuru Sho-Une Junmai Daiginjo Sake.
Ingredients Instructions

Ingredients

Serves 3 to 4
⅓ cup (80 ml) sake
¼ cup (60 ml) miso
¼ cup (60 ml) mirin
3 tbsp (45 ml) unseasoned rice vinegar
1 tbsp (15 ml) minced fresh ginger
⅛ tsp (a pinch) cayenne pepper (optional)
1 small shallot, finely diced
1 small red or green cabbage (5- to 6-in/12.5 to 15 cm across)
⅓ cup (80 ml) butter, room temperature
3 tbsp (45 ml) olive oil
¼ cup + 2 tbsp (90 ml) whipping cream
¼ cup (60 ml) sliced green onions, for garnish
1 tbsp (15 ml) toasted sesame seeds, for garnish
steamed rice or mashed potatoes, to serve

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small mixing bowl, combine sake, miso, mirin, rice vinegar, ginger, cayenne pepper (if using) and shallots. Stir well and set aside.
  3. Remove first few layers of cabbage leaves and discard. Cut cabbage into 6 wedges from top to core, making sure to leave a bit of core intact so wedges hold together during cooking.
  4. In a large skillet over medium heat, cook butter, stirring, until it begins to get foamy. When brown specks begin to appear in bottom of pan and butter begins to smell nutty, add to sake-miso mixture and stir to incorporate.
  5. In same pan over medium-high heat, warm oil. Arrange cabbage wedges cut-side down in pan and sear until well browned on both sides, 3 to 4 minutes per side. Press down gently on cabbage to make sure each piece is getting full contact with pan. When both sides are well browned, pour miso-butter mixture overtop, coating each piece of cabbage well, then pour in cream and transfer to oven.
  6. Cook, uncovered, for 10 minutes, then flip cabbage wedges and spoon a bit of cooking liquid from pan overtop. Cook for another 20 to 25 minutes, basting with a bit more cooking liquid every 10 minutes. If sauce is looking over-reduced, add a splash of water. When finished, cabbage wedges should be lightly charred around edges and fork-tender in centre.
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Drink Pairings

Ricotta Gnudi with Mushrooms

Also sometimes called malfatti (which translates to “misshapen”), gnudi are soft, pillowy dumplings made primarily from ricotta cheese. They are similar in texture and flavour to the filling of ravioli, just without the pasta. For the best gnudi, use a ricotta that does not have a lot of moisture in it. Draining the ricotta in cheesecloth overnight will help the cooked gnudi be light in texture as opposed to dense or gummy. You’ll need to start this recipe the day before you want to serve it. Serve this dish with Grey Monk Pinot Noir or Robin Ridge Gamay. 
Ingredients Instructions

Ingredients

Serves 4
2½ cups (625 ml) ricotta cheese
¾ cup (180 ml) finely grated Parmesan, plus more for garnish
2 lemons, zest only
¼ tsp (1 ml) freshly grated nutmeg
½ tsp (2.5 ml) fine sea salt, plus more for seasoning
2 tbsp (30 ml) all-purpose flour
3 cups (750 ml) semolina flour
2 tbsp (30 ml) grapeseed oil
16 to 18 fresh sage leaves, divided
3 cups (750 ml) mixed mushrooms, chopped or torn into similar-sized pieces
½ cup (125 ml) dry white wine
5 tbsp (75 ml) unsalted butter
¼ cup (60 ml) skinned hazelnuts, coarsely chopped
freshly ground black pepper, to taste

Instructions

  1. Line a baking sheet with parchment.
  2. In a large bowl, stir ricotta, Parmesan, lemon zest, nutmeg, salt and all-purpose flour until just combined.
  3. Sprinkle semolina over bottom of a 9 × 13-in (23 × 32.5 cm) baking dish. Using a 1½ tbsp (22.5 ml) spring-release icecream scoop, portion out ricotta mixture over semolina in baking dish. Gently roll balls in semolina and place on lined baking sheet. Continue portioning and rolling remaining ricotta mixture. Sprinkle any remaining semolina over balls on baking sheet, then place sheet in refrigerator, uncovered, for at least 6 hours or overnight.
  4. When ready to finish dish, place a large stockpot of water over high heat and bring to a boil.
  5. While water is coming to a boil, in a large skillet or sauté pan over medium-high heat, warm grapeseed oil. Working with 12 sage leaves, add 4 at a time to hot oil. Take care, as they will sputter and sizzle quickly and become crisp. Transfer to a paper-towel-lined plate and set aside.
  6. Keep uncleaned skillet over medium-high heat and add mushrooms and a pinch of salt. Cook, stirring occasionally, until starting to brown, about 8 minutes. Pour in wine and let cook away so there is no moisture left in pan. Transfer mushrooms to a plate, set aside and return skillet to medium-high heat.
  7. Add butter and remaining 4 to 6 sage leaves. Cook, stirring constantly, until foam on butter subsides and milk solids start to separate and turn a rich golden brown, about 4 minutes. Remove sage leaves and discard. Add hazelnuts and toast in butter for 1 minute. Remove from heat and stir in reserved mushrooms.
  8. Spoon some brown butter, mushroom and hazelnut sauce over gnudi, then garnish with a sprinkle of finely grated Parmesan, a few leaves of crispy sage and some freshly ground black pepper, if desired. Enjoy immediately.
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Drink Pairings

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