Roasted Turnips with Hazelnut Goma-ae
With their tender stems and greens, Japanese (Hakurei) turnips start popping up at local farmer’s markets by late spring and are perfect for this recipe—though classic purple-top turnips work just as well. Enjoy this recipe alongside Villa Teresa Prosecco Frizzante Organic or Tierra Rica Sauvignon Blanc.Ingredients
Serves 4 as a starter or side
1 lb (450 g) turnips (3 to 6 turnips, depending on size), crisp stems and fresh greens attached
2 tbsp (30 ml) miso paste
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) Hakutsuru Sake
Hazelnut Goma-ae Dressing, make ahead, recipe follows
2 tbsp (30 ml) crushed toasted hazelnuts (reserved from Hazelnut Goma-ae Dressing recipe), for garnish
HAZLENUT GOMA-AE DRESSING
⅓ cup (80 ml) hazelnuts
2 tbsp (30 ml) water
2 tbsp (30 ml) grapeseed oil
2 tbsp (30 ml) mirin
1½ tbsp (22.5 ml) rice vinegar
1 tbsp (15 ml) light soy sauce
2 tsp (10 ml) maple syrup or honey
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment.
- Trim tops from turnips, leaving about ½-in (1.25 cm) stem attached. Cut to separate stems from greens and remove any discoloured or wilted bits. Cut turnips into halves or quarters, depending on size, and rinse well to remove any dirt. Drain and pat very dry.
- In a mixing bowl, combine miso, olive oil and sake and whisk until smooth. Add turnips, toss until well coated and spread onto lined baking sheet. Transfer to oven and cook for 10 minutes, then flip and cook for 5 to 10 minutes more, until lightly caramelized and tender-crisp.
- Prepare a bowl of ice water. Bring a medium saucepan of salted water to a boil, then add stems and cook for about 15 seconds. Add greens and cook for another 30 seconds, then strain and plunge stems and greens into ice water to cool. Drain well and place stems and greens on a clean tea towel, then roll up and twist ends tightly to remove excess moisture. Remove from towel and roughly chop. Add to a mixing bowl along with ¼ cup (60 ml) Hazelnut Goma-ae Dressing and toss well.
- To assemble, spread 2 tbsp (30 ml) dressing onto a serving plate. Arrange roasted turnips overtop and top with dressed stems and greens. Garnish with hazelnuts and serve with remaining dressing on side.
- To make Hazelnut Goma-ae Dressing, preheat oven to 350 F (175 C).
- Spread hazelnuts on a baking sheet and transfer to oven. Toast until golden brown, about 12 minutes, stirring once in a while. Cool slightly, then transfer to a food processor and pulse until lightly crushed. Remove 2 tbsp (30 ml) crushed hazelnuts from processor and set aside for garnishing roasted turnips.
- To remaining hazelnuts, add water, grapeseed oil, mirin, rice vinegar, soy sauce and maple syrup and purée until smooth. Can be stored, covered, in refrigerator for up to 5 days. (Makes about 2/3 cups).
Drink Pairings
Carrot Tops & Tails
Carrot fronds, with a mild, parsley-like flavour, blend beautifully into a bright and tangy chermoula. Smoky, sweet and lightly charred, these are sure to be the best-dressed carrots in town. Pair this recipe with Rapitala Organic Sicilia Grillo or Rioja Faustino Organic Wine.Ingredients
Serves 4 to 6 as a starter or side
2 bunches French-style carrots (about 1½ lbs/680 g), fresh and vibrant greens attached
5 tbsp (75 ml) olive oil, divided
¼ tsp (1 ml) salt
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) coriander seeds
⅛ tsp (a pinch) fennel seeds
⅛ tsp (a pinch) whole black peppercorns
2 tsp (10 ml) fresh lemon juice
Turmeric Yogurt, make ahead, recipe follows
¼ cup (60 ml) chopped toasted almonds, for garnish
flaky sea salt, for garnish
TUMERIC YOGURT
2 tbsp (30 ml) olive oil
1 clove garlic, minced
½ tsp (2.5 ml) ground turmeric
½ lemon, zest only
⅔ cup (160 ml) Greek yogurt
¼ tsp (1 ml) salt
CARROT TOP CHERMOULA
1 cup (250 ml) chopped fresh carrot fronds (reserved from main recipe)
½ cup (125 ml) chopped fresh mint
¼ cup (60 ml) chopped fresh cilantro or parsley
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) minced fresh ginger
½ tsp (2.5 ml) salt, plus more to taste
¼ tsp (1 ml) Spanish smoked paprika
1 to 2 cloves garlic, minced
1 lemon, zest and juice
½ jalapeño pepper, finely diced (optional)
⅓ to ½ cup (80 to 125 ml) extra-virgin olive oil, as needed
Instructions
- Preheat barbecue grill to medium, 350 to 375 F (175 to 190 C).
- To prepare carrots, remove leafy fronds and leave about ½-in (1.25 cm) stem attached to carrots. Discard woody part of stems and any wilted or discoloured fronds. Wash remaining fresh green fronds as you would any lettuce, then roughly chop them. Set aside 1 cup (250 ml) chopped fronds for Carrot Top Chermoula (recipe follows) and discard any extra. Scrub carrots free of any dirt and cut larger ones in half lengthwise so that all are a consistent thickness, no more than ¾-in (2 cm).
- Toss carrots with 2 tbsp (30 ml) olive oil and the salt, transfer to grill and cook, flipping often, until softened and evenly charred, 12 to 15 minutes. Transfer carrots to a shallow dish as they are ready.
- In a small pan over medium-low heat, combine cumin seeds, coriander seeds, fennel seeds and peppercorns and toast until fragrant and warm. Coarsely grind toasted spices and add to grilled carrots along with remaining 3 tbsp (45 ml) olive oil and the lemon juice. Toss gently and let marinate, covered, in refrigerator for a minimum of 1 hour and up to 24.
- To assemble, spread Turmeric Yogurt on base of a large plate and arrange marinated carrots on top. Drizzle with Carrot Top Chermoula and garnish with toasted almonds and a few flakes of sea salt.
- To make Turmeric Yogurt, in a small frying pan over medium heat, warm olive oil and gently sauté garlic until softened and fragrant but not browned, 30 to 45 seconds. Add turmeric and lemon zest and stir for about 15 seconds, then transfer to a mixing bowl and whisk in yogurt and salt. Let sit for a few minutes before serving. Can be stored in an airtight container in refrigerator for up to 4 days. (Makes about 2/3 cup).
- To make Carrot Top Chermoula, In a food processor, place all ingredients except olive oil, and pulse a few times to combine. While pulsing, drizzle olive oil into food processor until sauce comes together but maintains a bit of texture. Chermoula should not be smooth or completely emulsified but have a slightly thick and pourable consistency. Adjust seasoning to taste and place in a Mason jar with a tight-fitting lid. Store in refrigerator until ready to use, up to 4 days. (Makes about 1 cup).
Drink Pairings
Beet Mezze Platter
Whether sharing as a casual family meal or at a festive gathering, this vibrant mezze platter is the perfect way to slow things down, linger and savour the moment. Serve this platter with either of these organic wines: Villa Maria Earth Garden Organic Sauvignon Blanc or Domaine Bousquet Mendoza Organic Vegan Malbec.Ingredients
Serves 4 to 6 as a starter or light meal
1 lb (450 g) beets (3 to 5 beets), crisp stems and vibrant greens attached
Beet Hummus, make ahead, recipe follows
Beet Green Tabbouleh, make ahead, recipe follows
Pickled Beet Stems, make ahead, recipe follows
flatbread, crackers and fresh cut veggies, to serve
BEET HUMMUS
about 14 oz (400 g) peeled, quartered beets (reserved above)
1 cup (250 ml) Domaine Bousquet Organic Malbec, plus a splash more if needed
½ cup (125 ml) extra-virgin olive oil, divided
5 cloves garlic, lightly smashed
1 cup (250 ml) canned chickpeas, rinsed and drained
⅓ cup (80 ml) Greek yogurt, plus more for garnish
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) tahini
salt, to taste
1 tbsp (15 ml) toasted pine nuts, for garnish
fresh dill, for garnish (optional)
BEET GREEN TABBOULEH
1 cup (250 ml) finely chopped beet greens (reserved above, adding fresh parsley as needed to fill cup)
½ cup (125 ml) cucumber cut into ⅛-in (0.3 cm) dice
½ cup (125 ml) chopped fresh parsley
¼ cup (60 ml) chopped fresh mint
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lemon juice
¼ cup (60 ml) quinoa, cooked and cooled
1 Roma tomato, cut into ⅛-in (0.3 cm) dice
¼ cup (60 ml) thinly sliced green onions
½ tsp (2.5 ml) salt, plus more to taste
PICKLED BEET STEMS
1 cup (250 ml) beet stems (reserved above), cut into ¾-in (2 cm) segments
⅔ cup (160 ml) apple cider vinegar
⅔ cup (160 ml) water
1½ tsp (7.5 ml) salt
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) whole black peppercorns
¼ tsp (1 ml) coriander seeds
⅛ tsp (a pinch) mustard seeds
Instructions
- To prepare beets, remove stems and greens from roots. Peel roots and cut into quarters to make Beet Hummus; separate and reserve greens to make Beet Green Tabbouleh; and reserve stems to make Pickled Beet Stems (recipes follow).
- To assemble, place bowl of Beet Hummus on a large serving platter along with bowls of Beet Green Tabbouleh and Pickled Beet Stems. Fill rest of platter with warm flatbread, crackers and fresh cut veggies.
- To prepare Beet Hummus, preheat oven to 375 F (190 C).
- In a Dutch oven or ovenproof dish with a tight-fitting lid, combine quartered beets, wine, ¼ cup (125 ml) olive oil and garlic. Transfer to oven and cook, covered, until beets feel tender when pierced with a fork, about 45 minutes. Add chickpeas and stir to coat, then return to oven and cook for another 15 minutes.
- Transfer beets, chickpeas and any cooking liquid to a blender along with remaining ¼ cup (60 ml) olive oil, yogurt, lemon juice and tahini. Purée until smooth and season to taste. Cool to room temperature before proceeding to step 4. At this point, can be stored in an airtight container in refrigerator for up to 5 days.
- To serve, spoon half of beet hummus into a serving bowl and fill remainder of bowl with alternating dollops of yogurt and remaining hummus. Using a chopstick or small spoon, lightly swirl yogurt and hummus as desired. Garnish with toasted pine nuts and fresh dill, if desired. (Makes 2 cups).
- To prepare Beet Green Tabbouleh, in a mixing bowl, combine all ingredients and toss until well combined. Adjust seasoning to taste. Can be made a day ahead and stored in an airtight container in refrigerator, but omit olive oil and lemon juice and add just before serving. (Makes about 2 1/2 cups).
- To prepare Pickled Beet Stems, pack stems into a 2-cup (500 ml) Mason jar or container with a tight-fitting lid.
- In a small saucepan, combine remaining ingredients and bring to a boil. Pour over beet stems and let cool. Seal jar and let sit, refrigerated, for at least 2 hours before serving. Can be stored in an airtight container in refrigerator for up to 2 weeks. (Makes 1 cup).
Drink Pairings
Spring Pea Samosas
Full of fresh and bright flavours, these samosas are perfect as a light lunch or snack. Instead of a traditional samosa dough, we have used tortillas for an impressive and simple swap. Whether baked, pan-fried or air-fried, these pillowy bites are sure to become a springtime staple at your table. Serve these Samosas with See Ya Later Ranch Gewurztraminer or Argiolas Costamolino Vermentino di Sardegna.Ingredients
Serves 14
1¾ cups (430 ml) fresh or frozen peas
1 serrano pepper, finely diced
1-in (2.5 cm) piece fresh ginger, grated
2 tbsp (30 ml) coconut oil
1 tsp (5 ml) cumin seeds
1½ tsp (7.5 ml) garam masala
½ tsp (2.5 ml) fine sea salt
1 tbsp (15 ml) granulated sugar
3 tbsp (45 ml) fresh lemon juice
¼ cup (60 ml) coarsely chopped toasted cashews
3 tbsp (45 ml) finely chopped fresh cilantro leaves
3 green onions, trimmed and finely chopped
⅓ cup (80 ml) all-purpose flour
3 tbsp (45 ml) water
7 × 6-in (15 cm) tortillas
vegetable or grapeseed oil, for brushing
Green Coconut Chutney, to serve, make ahead, recipe follows
GREEN COCONUT CHUTNEY | Makes about 1 cup (250 ml)
½ cup (125 ml) unsweetened shredded coconut
1 cup (250 ml) packed fresh cilantro leaves and tender stems
½ cup (125 ml) packed fresh mint leaves
1 clove garlic
1-in (2.5 cm) piece fresh ginger, roughly chopped
1 serrano pepper, stem discarded
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) granulated sugar, plus more if needed to taste
kosher salt, to taste
2 to 4 tbsp (30 to 60 ml) water
2 tbsp (30 ml) fresh lemon juice, plus more if needed to taste
2 tbsp (30 ml) avocado or olive oil
Instructions
- Start by making samosa filling. In a food processor fitted with an S blade, place peas, serrano peppers and ginger and pulse until a coarse mixture forms. Take care not to overprocess, as you want mixture to have lots of texture.
- In a large frying pan over medium heat, warm coconut oil. Add cumin seeds and toast, stirring constantly, until popping and fragrant, about 20 seconds. Add pea mixture and cook until warmed through and some moisture has cooked off, about 4 minutes. Stir in garam masala, salt and sugar. Cook, stirring constantly, for another 5 minutes. Stir in lemon juice, cashews, cilantro and green onions. Cook for another minute, then remove frying pan from heat and set aside. Let mixture cool completely to room temperature, about 1 hour.
- In a small bowl, stir flour and water to form a thick paste. Set aside.
- When ready to assemble samosas, preheat oven to 400 F (200 C). Line a baking sheet with parchment and set aside.
- Stack tortillas and slice stack through middle to create 2 equal half-moon-shaped stacks.
- Working with 1 tortilla half-moon at a time, spread a thin layer of flour paste along length of cut side. With cut side facing right, fold up bottom of half-moon to meet top half, pressing cut side together to seal. You should now have a triangular pocket. Stuff pocket with about 2 tbsp (30 ml) filling, leaving about 1-in (2.5 cm) of space at top. Spread more flour paste along inside edge of opening before pressing both sides of tortilla together to seal. Place samosa on prepared baking sheet and repeat with remaining tortillas and filling.
- Brush both sides of each samosa generously with oil, then bake until golden and crispy, 12 to 16 minutes. Enjoy warm with Green Coconut Chutney for dipping.
- GREEN COCONUT CHUTNEY | Makes about 1 cup (250 ml)
- In a blender or food processor, combine coconut, cilantro, mint, garlic, ginger, serrano pepper, cumin, sugar and a pinch of salt. Blend to combine and roughly chop. Add some water, 1 tbsp (15 ml) at a time, and blend until ingredients just bind together into a thick, coarse paste. Add lemon juice and oil and blend again until chutney is well combined but still has some texture. Taste and adjust seasoning to your liking with more salt, sugar or lemon juice. Can be stored in an airtight container in refrigerator for up to 1 week.
Drink Pairings
Easter Egg Grazing Board
Serve this delightful and colourful spread to kick off your Easter feast. Swap out the asparagus or radishes for any first-of-the-season veggies you find at your local market. Pair this grazing board with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.Ingredients
Serves 6-8
GRAZING BOARD
4 eggs
1 bunch asparagus, blanched tender-crisp with bottom 2-in (5 cm) trimmed and discarded
1 bunch radishes, sliced or quartered
6 oz (170 g) thinly sliced cured ham (such as prosciutto, speck or Bayonne)
1 shallot, sliced very thinly on a mandoline
edible flowers and micro herbs, for garnish
fresh baguette or flatbread, to serve
GREEK GODDESS DRESSING
⅔ cup (160 ml) Greek yogurt
⅓ cup (80 ml) crumbled feta
⅓ cup (80 ml) mayonnaise
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) Pernod, ouzo or other anise-flavoured liqueur
2 tbsp (30 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh dill
1 tsp (5 ml) chopped fresh tarragon
2 green onions, roughly chopped
1 clove garlic, roughly chopped
HERBED FARMER'S CHEESE
Greek Goddess Dressing, make ahead, recipe follows
8 cups (2 L) 2% or whole milk (not homogenized)
½ cup (125 ml) Greek yogurt
¼ to ⅓ cup (60 to 80 ml) fresh lemon juice, as needed
¼ cup (60 ml) crème fraîche or Greek yogurt
2 tbsp (30 ml) finely chopped fresh herbs (any combination of basil, parsley, chives, tarragon or chervil)
½ tsp (2.5 ml) sea salt
Instructions
- To make the grazing board, fill a small saucepan with about 4-in (10 cm) water and set over high heat. Bring to a boil, then carefully lower eggs into water and cook for 7½ minutes. Transfer to a bowl of ice water or cool under running tap. When cool enough to handle, peel eggs, cut in half lengthwise and set aside.
- In centre of a large platter, place a small bowl of Greek Goddess Dressing. Arrange rest of platter with blanched asparagus, radishes, halved boiled eggs, slices of ham and dollops of Herbed Farmer’s Cheese. For some extra whimsy, form cheese into small egg shapes. Top with shallots, garnish as desired with edible flowers and micro herbs and serve with fresh baguette or flatbread.
- To make the Green Goddess Dressing, in a blender or food processor, purée all ingredients until smooth. Can be stored in an airtight container in refrigerator for up to 3 days.
- To make the Herbed Farmer's Cheese, line a strainer with a few layers of cheesecloth large enough to overhang slightly.
- In a medium heavy-bottomed saucepan over medium heat, combine milk and yogurt. Slowly heat mixture to about 175 F (79 C), stirring regularly to prevent bottom from scorching. Remove from heat and gently stir in ¼ cup (60 ml) lemon juice. Wait for milk to separate with curds beginning to form. This should happen quickly, but if not, add remaining lemon juice, 1 tbsp (15 ml) at a time, until it does.
- Let sit, covered, for 20 minutes, then carefully ladle curds into lined strainer. Pull sides of cheesecloth overtop curds and tie ends around a wooden spoon. Place spoon over a pitcher or saucepan, using spoon to suspend wrapped cheese and ensuring bottom of cheesecloth is not touching bottom of container.
- Let hang for 20 minutes, then transfer curds to a small mixing bowl. Add crème fraîche, herbs and salt and mix gently until combined. Can be stored in an airtight container in refrigerator for up to 5 days. Leftover liquid, or whey, can be used to soak grains, be added to a smoothie or be used in bread recipes as a substitute for water. Makes about 2 cups (500 ml)
Drink Pairings
Carrot & Parsnip Ribbon Salad
Spring-dug carrots and parsnips are a true culinary delight. Cold winter temperatures enhance their flavour and texture, making the roots sweeter and less fibrous and giving them a delicious, satisfying crunch. This salad can be enjoyed with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.Ingredients
Serves 6-8
⅓ cup + 1 tbsp (95 ml) grapeseed oil
2 tbsp (30 ml) honey
1½ tbsp (22.5 ml) apple cider vinegar
1 tbsp (15 ml) finely minced shallots
1 tbsp (15 ml) Dijon mustard
¼ tsp (1 ml) freshly ground black pepper
⅛ tsp (a pinch) salt
1 lemon, zest and juice
2 medium carrots
1 medium parsnip
1 tbsp (15 ml) chopped fresh parsley, plus a few leaves for garnish
1 tbsp (15 ml) chopped fresh mint, plus a few leaves for garnish
1 cup (250 ml) watercress, arugula or other peppery tender greens
1 orange or grapefruit, peeled and cut into segments, for garnish
shaved pecorino Romano, for garnish
Instructions
- To make dressing, in a Mason jar with a tight-fitting lid, combine grapeseed oil, honey, vinegar, shallots, Dijon, pepper, salt and lemon zest and juice. Close lid and shake vigorously until emulsified. Can be made up to 3 days ahead. Shake to re-emulsify before serving.
- Using a sharp vegetable peeler or mandoline, shave carrots and parsnip into fine ribbons, discarding woody core of parsnip. Transfer to a mixing bowl and add enough dressing to coat. Depending on size of carrots and parsnip, you may not need entire batch of dressing. Toss well and let marinate for about 10 minutes, until ribbons have softened slightly but are still a bit crisp. Add parsley and mint and toss gently.
- Place watercress on a serving dish, then arrange carrot and parsnip ribbons overtop. Garnish with orange segments, shaved pecorino Romano and a few parsley and mint leaves.
Drink Pairings
Green Shakshuka
Shakshuka, a dish hailing from North Africa, is traditionally made by poaching eggs in a spicy tomato sauce. For this seasonally inspired take, we forgo the tomatoes and instead use a garden’s worth of springtime greens. Serve this dish with Bleu Blanc Thau Côtes de Thau or San Pedro 1865 Selected Vineyards Carmenère.Ingredients
Serves 4
8 cups (2 L) packed chopped spinach and/or arugula, divided
1 tsp (5 ml) ground cumin
1 tsp (5 ml) kosher salt
¼ cup (60 ml) chopped fresh dill, plus more for garnish
1 cup (250 ml) ice cubes
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter
1 large leek, trimmed and white and tender green parts thinly sliced into rounds
1 clove garlic, minced
8 to 10 spears asparagus, trimmed and chopped into 1-in (2.5 cm) lengths
½ cup (125 ml) fresh or frozen green peas
½ cup (125 ml) shelled fava beans or edamame
4 large eggs
red pepper chili flakes, for garnish (optional)
toasted bread, to serve (optional)
Instructions
- Bring a saucepan of lightly salted water to a boil. Add 2 cups (500 ml) greens and blanch for about 10 seconds. Immediately transfer blanched greens to a blender along with cumin, salt, dill and ice. Purée until smooth, then set aside.
- In a large skillet over medium heat, heat oil and butter. Add leeks and cook, stirring often, until softened, about 5 minutes. Add garlic, asparagus, peas and fava beans. Continue to cook for another 2 to 3 minutes. Stir in remaining 6 cups (1.5 L) chopped greens a handful at a time, letting each addition wilt slightly before adding more. Cook, stirring and tossing often, until all leaves are wilted, about 2 minutes. Stir in purée mixture and cook until warmed through, about 4 minutes.
- Using a spoon, create 4 wells in mixture. Crack an egg into each well. Cover skillet with a lid and poach eggs to your liking, 6 to 8 minutes for set whites and runny yolks, or longer for firmer set eggs. Remove from heat and garnish shakshuka with extra dill and a sprinkle of chili flakes, if using. Serve with some toasted bread, if desired.
Drink Pairings
Sausage & Mushroom Sticky Rice
This is a classic sticky rice preparation. The rice is cooked, then stir-fried with aromatic Chinese sausages, dried shiitake mushrooms and dried shrimp. Pair with Toscana Tenute Rossetti Governo or Pinot Noir Diora La Petite Grace 2020Ingredients
Serves 4 to 6
2 tbsp (30 ml) dark soy sauce
2 tbsp (30 ml) oyster sauce
2 tsp (10 ml) soy sauce
2 tsp (10 ml) chicken stock powder
2 tsp (10 ml) sesame oil
1 pinch white pepper
1 pinch salt
1 tbsp (15 ml) vegetable oil
¼ cup (60 ml) dried shrimp, soaked for 30 minutes in warm water, drained and finely chopped
4 Chinese sausages, diced
8 dried shiitake mushrooms, soaked for 30 minutes in warm water, drained and diced
4 green onions, thinly sliced, plus more for garnish
2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine
2 cups (500 ml) glutinous rice, rinsed and cooked according to package instructions
sesame seeds, for garnish
Instructions
- In a small bowl, mix dark soy sauce, oyster sauce, soy sauce, chicken stock powder, sesame oil, white pepper and salt. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add oil, then stir-fry shrimp and Chinese sausages for 30 seconds. Add shiitake mushrooms and green onions and stir-fry until fragrant, about 1 minute. Add cooking wine and stir-fry for 1 minute.
- Add rice, then mix in sauce. Continue mixing until everything is thoroughly combined. Taste and adjust seasoning if needed.
- Transfer to a serving bowl and garnish with green onions and sesame seeds.
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
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
- 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.
- 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.
- 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.
Drink Pairings
Kale Salad with Whisky Pickled Cranberries
Sweet-tart pickled cranberries offer a burst of flavour and crispy savoury granola gives both crunch and textural contrast to this feast-worthy salad. This recipe makes more pickled cranberries than needed for the salad. Extras are great served alongside a cheese platter or as a bright garnish in a puréed vegetable soup. This salad pairs well with Red Rooster Pinot Noir or Chateau Ste. Michelle Chardonnay.Ingredients
Serves 4 - 6
WHISKY PICKLED CRABNERRIES
½ cup (125 ml) granulated sugar
½ cup (125 ml) cider vinegar
½ tsp (2.5 ml) whole cloves
1 cinnamon stick
3 tbsp (45 ml) J.P. Wiser’s Special Blend Canadian Whisky
1½ cups (375 ml) fresh cranberries
SAVOURY GRANOLA TOPPING
1 tbsp (15 ml) refined coconut oil
2 tbsp (30 ml) maple syrup
1½ tsp (7.5 ml) grainy mustard
1½ tsp (7.5 ml) chopped fresh rosemary leaves
1½ tsp (7.5 ml) chopped fresh thyme leaves
1 cup (250 ml) buckwheat groats
¼ cup (60 ml) pumpkin seeds
¼ cup (60 ml) sunflower seeds
2 tsp (10 ml) chia seeds
1 tsp (5 ml) kosher salt
DRESSING
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lemon juice
1 tsp (5 ml) maple syrup
kosher salt and freshly ground black pepper, to taste
SALAD
8 cups (2 L) bite-sized torn kale leaves
1 to 2 pears, thinly sliced
Instructions
- To make Whisky Pickled Cranberries, in a small saucepan over medium-high heat, bring sugar and vinegar to a boil. Add cloves, cinnamon stick and whisky. Reduce heat and let simmer gently for 5 minutes.
- Place cranberries in a heatproof jar or bowl with a lid and pour hot brine overtop. Let cool to room temperature, uncovered. Cover and refrigerate for up to 2 weeks. Strain and discard spices before using.
- To make Savoury Granola Topping, in a large skillet or frying pan over medium heat, stir coconut oil, maple syrup, mustard, rosemary and thyme until mixture reaches a boil. Stir in buckwheat groats, pumpkin seeds, sunflower seeds, chia seeds and salt. Cook, stirring often, until granola is toasted and fragrant, 4 to 6 minutes. Tumble granola onto a piece of parchment and let cool at room temperature. Once cooled, break up any large clumps and store in an airtight container at room temperature for up to 4 days.
- To make Dressing, in a small Mason jar, place olive oil, lemon juice, maple syrup and a good pinch each of salt and pepper. Cover and shake to combine.
- To make Salad, place kale in a large serving bowl and drizzle with 1 tbsp (15 ml) dressing. With clean hands, massage dressing into kale for 1 minute.
- Garnish kale with sliced pears, some savoury granola and some pickled cranberries. Serve remaining dressing alongside for diners to help themselves.