Fall Medley Salad with Bourbon Vinaigrette

Add some vibrant colour to your holiday table with this gorgeous salad Fall Medley Salad. Filled with a cornucopia of seasonal produce and crowned with a zippy Bourbon Vinaigrette, it’s a fresh, festive side dish, perfect for any fall gathering. Look to Jim Beam Kentucky Bourbon for a great pairing option for this salad.
Ingredients Instructions

Ingredients

Serves 8-10
1 medium acorn squash, halved, seeds removed and sliced
1 cup (250 ml) peeled and halved cipollini onions
8 oz (225 g) halloumi, cut into ½-in (1.25 cm) cubes
3 tbsp (45 ml) grapeseed oil
kosher salt and freshly ground black pepper, to taste
3 cups (750 ml) water
1½ cups (375 ml) uncooked farro
Bourbon Vinaigrette, make ahead, recipe follows
2 small bulbs kohlrabi, peeled and sliced paper-thin
4 cups (1 L) mixed baby greens
2 rainbow carrots, peeled into ribbons
1 Gala, Honeycrisp or Cosmic Crisp apple, halved, cored and thinly sliced
¼ cup (60 ml) toasted walnuts, coarsely chopped
⅓ cup (80 ml) pomegranate arils
⅓ cup (80 ml) microgreens, for garnish (optional)
BOURBON VINAIGRETTE | Makes about 1½ cups (375 ml)
¼ cup (60 ml) Jim Beam Kentucky Straight Bourbon Whiskey
1 tbsp (15 ml) minced shallots
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) liquid clover honey
¾ cup (180 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 425 F (220 C). Line 2 baking sheets with parchment.
  2. Place squash and onions on 1 sheet and halloumi on other sheet. Drizzle squash, onions and halloumi equally with oil and sprinkle with salt and pepper. Arrange vegetables and halloumi in a single layer on trays and roast, tossing once or twice, until squash is tender, onions are soft and halloumi is golden brown around edges, 20 to 30 minutes.
  3. While vegetables and halloumi roast, cook farro. In a medium saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally, until water is absorbed and farro is tender, about 20 minutes. Remove from heat, uncover and fluff with a fork. While warm, drizzle with a couple tablespoons of Bourbon Vinaigrette and stir to incorporate. Set dressed farro aside to cool to room temperature. Farro can be made ahead and stored in an airtight container in refrigerator for up to 2 days.
  4. In a small bowl, toss kohlrabi with a drizzle of Bourbon Vinaigrette until lightly coated.
  5. When ready to assemble salad, on a large platter or in a large salad bowl, gently toss mixed greens and farro to combine. Artfully arrange squash, onions, halloumi, kohlrabi, carrots, apples and walnuts. Top with a generous drizzle of vinaigrette before garnishing with pomegranate arils and microgreens, if desired. Enjoy immediately.
  6. BOURBON VINAIGRETTE | Makes about 1½ cups (375 ml)
  7. Place a tea towel under a medium bowl. In bowl, whisk bourbon, shallots, vinegar and honey.
  8. Place oil in a measuring cup. Gradually drizzle oil into bourbon mixture, whisking constantly, until dressing is homogeneous and thickened. Season to taste with salt and pepper. Can be made ahead and stored in an airtight container in refrigerator for up to 2 weeks.
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Drink Pairings

Turkey Legs with Onion Redcurrant Jus & Mashed Potatoes

If you’re looking for an easy recipe for Thanksgiving, this is it! It’s not only easy but so delicious. Redcurrant jelly in the jus gives hints of traditional cranberry sauce. And once you make these Mashed Potatoes, it will be the only way you do them—they’re so rich, creamy and smooth! Terranoble Casablanca Valley Vegan Pinot Noir Reserva Calliope Figure 8 White make for excellent drink pairings with this dish.
Ingredients Instructions

Ingredients

Serves 4
4 bone-in, skin-on turkey legs
½ lb (225 g) chicken wings
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
1 large carrot, cut into 2-in (5 cm) chunks
1 stalk celery, cut into 2-in (5 cm) chunks
1 medium onion, roughly chopped
2 cloves garlic, crushed
2 fresh or dried bay leaves
1 sprig fresh rosemary
4 sprigs fresh thyme
1 tbsp (15 ml) tomato paste
¼ cup (60 ml) St. Rémy VSOP Brandy
2 cups (500 ml) turkey or chicken stock
2 tbsp (30 ml) butter, divided
1 cup (250 ml) pearl onions, blanched and peeled
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) redcurrant jelly
Mashed Potatoes, to serve, recipe follows
MASHED POTATOES
4 large yellow potatoes, scrubbed
¾ cup (180 ml) whipping cream
¼ cup (60 ml) unsalted butter
2 cloves garlic, crushed
2 sprigs fresh thyme
4 black peppercorns
1 dried bay leaf
1 tsp (5 ml) kosher salt

Instructions

  1. Preheat oven to 275 F (135 C).
  2. Heat a large Dutch oven or heavy-bottomed, ovenproof saucepan over medium-high heat. Season turkey legs and chicken wings with salt and pepper. Add vegetable oil to pan and, working in batches, sear turkey legs and chicken wings until golden brown on all sides, 3 to 5 minutes per side. Set meat aside.
  3. Add carrots, celery, onions and garlic to pan and sauté over medium heat until soft and lightly browned, 8 to 10 minutes. Add bay leaves, rosemary, thyme and tomato paste. Cook for another 3 to 5 minutes. Deglaze pan with brandy, then add stock.
  4. Place turkey legs in a single layer in pan. If pan is not large enough, use a baking dish large enough to fit legs. Tuck in chicken wings between legs. There should be about 1-in (2.5 cm) of meat sticking out of liquid. Use water if more liquid is needed. Bring to a simmer, then place in oven for 2 to 2½ hours, or until turkey is tender.
  5. Remove turkey legs from braising liquid and set aside (chicken wings can be discarded at this point). Strain braising liquid into a large bowl or measuring cup and let sit for 15 minutes, or until fat has separated. Remove fat from liquid, reserving fat. Pour liquid back into pan used for braising turkey, bring to a boil over medium-high heat and reduce volume to 2 cups (500 ml).
  6. In a small frying pan over medium heat, heat 1 tbsp (15 ml) butter, then add pearl onions and sauté until golden and cooked through, about 10 minutes. Remove onions from pan and keep warm.
  7. Return frying pan to medium heat and add remaining 1 tbsp (15 ml) butter and reserved turkey fat. Whisk in flour until combined. Remove from heat, add a quarter of braising liquid and whisk until smooth. Place this mixture into saucepan with remaining braising liquid and whisk until smooth. Mix in redcurrant jelly and adjust seasoning.
  8. Return turkey legs and onions to saucepan and bring to a simmer until turkey is hot. Serve over Mashed Potatoes.
  9. MASHED POTATOES
  10. Preheat oven to 350 F (175 C). Prick potatoes all over with a fork, then place on a baking sheet and bake for 45 to 60 minutes, until very soft all the way through (time depends on size of potatoes).
  11. While potatoes are baking, put remaining ingredients in a small saucepan and heat over low heat for 20 to 30 minutes. Turn off heat and let sit to infuse.
  12. Cut potatoes in half, scoop out insides and push through a ricer or mash with a potato masher. For extra-smooth potatoes, push riced or mashed potatoes through a fine-mesh strainer. Strain infused cream into potatoes, discarding garlic and herbs. Mix until combined. Taste and adjust seasoning. Serve hot.
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Drink Pairings

Carrot Hazelnut Crumb Cake with Red Wine Poached Pears

This showstopping carrot cake is moreish and comforting, no icing required. While great on their own, the Red Wine Poached Pears add extra texture to this cake. Also, baking them right into the cake keeps the cake moist and fresh for up to 5 days, making this a great make-ahead dessert. Serve this cake with Carolans Irish Cream Liqueur or Inniskillin Okanagan Pinot Noir.
Ingredients Instructions

Ingredients

Serves 6 poached pears
⅔ cup + ¼ cup (220 ml) unsalted butter, room temperature, divided 
1¼ cups (310 ml) granulated sugar, divided
1⅔ cups (410 ml) all-purpose flour, divided
1 cup (250 ml) shredded carrots (about 2 medium carrots)
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) freshly grated nutmeg
1 tsp (5 ml) ground cardamom
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) kosher salt
3 large eggs, room temperature
½ cup (125 ml) hazelnut flour
½ cup (125 ml) sour cream
¼ cup (60 ml) whole milk
6 Red Wine Poached Pears, room temperature, make ahead, recipe follows
⅓ cup (80 ml) roughly chopped hazelnuts
RED WINE POACHED PEARS
2 cups (500 ml) water
2 cups (500 ml) Inniskillin Okanagan Estate Pinot Noir
1 cup (250 ml) granulated sugar
1 vanilla bean, split in half and seeds scraped out
6 small firm Bosc pears or Forelle pears, peeled but not cored

Instructions

  1. Preheat oven to 350 F (175 C). Lightly grease base and sides of a 9-in (23 cm) springform pan and line with parchment. Set aside.
  2. In bowl of a stand mixer fitted with paddle attachment, beat ⅔ cup (160 ml) butter and 1 cup (250 ml) sugar at medium-high speed, scraping down sides of bowl as needed, until mixture is very pale and creamy, about 3 minutes.
  3. In a medium bowl, whisk 1⅓ cups (330 ml) flour, shredded carrots, baking powder, nutmeg, cardamom, cinnamon and salt until well combined.
  4. Add 2 tbsp (30 ml) flour mixture to butter mixture and beat until combined. Add eggs 1 at a time, beating well after each. Add remaining flour mixture, hazelnut flour, sour cream and milk. Mix until just combined. Spoon batter into prepared springform pan and smooth out into 1 even layer. Press pears into batter so they are arranged evenly and are standing upright.
  5. Make a quick hazelnut crumb by placing chopped hazelnuts and remaining ¼ cup (60 ml) butter, ¼ cup (60 ml) sugar and ⅓ cup (80 ml) flour in a medium bowl. Using your hands, rub ingredients together until a coarse crumb forms. Sprinkle crumble over cake, in and around pears.
  6. Bake until golden brown and a wooden skewer inserted in centre of cake comes out clean, 60 to 75 minutes. If crumble is browning too quickly, loosely cover with foil and continue to bake until cake is done. Cool cake in pan on a rack for 20 minutes, then remove springform collar and parchment (leave base on) and let cool to room temperature on rack.
  7. To serve, transfer cake to a cake plate or cutting board. Cut and serve. Serve reduced pear poaching liquid alongside to drizzle over cake, if desired.
  8. RED WINE POACHED PEARS
  9. In a small saucepan, stir water, wine, sugar and vanilla bean. Warm mixture over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Bring mixture just to a simmer.
  10. Place pears in simmering sugar syrup. To keep pears submerged, place a piece of parchment over them so that it touches poaching liquid. Poaching time for pears will depend on their ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and, using a small knife, poke flesh. Pears are done when knife meets little resistance. If not yet done, return pears to sugar syrup and check every 3 to 5 minutes. When cooked to desired doneness, transfer pears to a bowl or plate, trying to keep them standing upright (slicing off a bit of each pear’s bottom helps with this). Let cool completely to room temperature before using.
  11. If desired, to make a syrup, return poaching liquid to stovetop over high heat and boil until reduced by half and syrupy, about 5 minutes. Set aside until needed.
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Drink Pairings

Witch’s Hat Cheeseball

This cheesy party snack is filled to the brim with mild Cambozola, cream cheese and cheddar spiked with port and black garlic. Hats off! Be sure to enjoy this Cheeseball with Parallel 49 Craft Lager.
Ingredients Instructions

Ingredients

Serves 8-10 people. Makes 1 large and very cheesy witch’s hat and as many broomsticks as needed to get all your witchy guests home safely.
CHEESEBALL
1 cup (250 ml) Taylor Fladgate Vintage Port 2017
1 head black garlic, peeled and chopped, or ½ cup (125 ml) chopped dried figs
12 oz (340 g) cream cheese, room temperature
6 oz (170 g) Cambozola, room temperature
4 oz (110 g) cheddar, shredded
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) freshly ground black pepper
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
1 cup (250 ml) crushed blue corn tortilla chips
radish, very thinly sliced, for garnish
crackers, to serve
BROOMSTICKS
string cheese sticks, cut into 1¼-in (3 cm) long pieces
pretzel sticks
fresh chives, cut into 2½-in (6.25 cm) lengths

Instructions

  1. To make the cheeseball, in a small saucepan over medium heat, combine port with black garlic and simmer to reduce volume to ½ cup (125 ml). Set aside and let cool to room temperature.
  2. In a medium mixing bowl, combine cream cheese, Cambozola, cheddar, Worcestershire, pepper, onion powder and garlic powder and beat until smooth. Add cooled port reduction and mix well. Wrap about one-quarter of mixture with plastic wrap and flatten into a small disc. Wrap remaining mixture with plastic wrap and form into a cone shape. Refrigerate for a minimum of 2 hours.
  3. Cut a piece of parchment into a 7-in (18 cm) circle. Using gloves or a large sheet of plastic wrap, form cheeseball as follows. On cut-out parchment circle, use unwrapped disc portion to form brim of hat. Place unwrapped cone portion on top and shape top part of hat. Coat cheeseball with crushed tortilla chips, then arrange sliced radishes where hat brim and top meet to make a hat band.
  4. Using parchment disc to help, slide witch’s hat onto a plate. Garnish with Broomsticks and serve with plenty of crackers.
  5. To make the broomsticks, use a chopstick or wooden skewer to poke a ⅓-in (0.8 cm) deep hole in 1 end of a piece of string cheese. From unpierced end, peel back shreds of cheese, stopping halfway. Insert a pretzel stick ½-in (1.25 cm) into pierced hole and tie with piece of chive. Repeat with remaining string cheese, pretzel sticks and chives.
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Drink Pairings

Spinach & Artichoke Dip Crypt

A good hit of Pernod brings an unexpected twist to a timeless party favourite. Bring this to your next Halloween get-together and be the life—or death—of the party. For best flavour, we recommend Pernod Fils. Pair this appetizer with Crow Canyon Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves enough for all the ghosts & ghouls, or 6-8 people
1 mini loaf (about 5 × 9-in/12.5 × 23 cm) dense seedy bread or rye bread
10½ oz (300 g) frozen chopped spinach, thawed
2 tbsp (30 ml) extra-virgin olive oil
1 large shallot, finely chopped
3 cloves garlic, minced
1 × 14 oz (398 ml) can quartered artichoke hearts, drained and roughly chopped
¼ cup (60 ml) Pernod Fils
1 × 8 oz (226 g) block cream cheese, room temperature
1 cup (250 ml) sour cream
1 cup (250 ml) shredded mozzarella
¼ cup (60 ml) grated Parmigiano-Reggiano
2 tbsp (30 ml) mayonnaise
salt and freshly ground black pepper, to taste
2 pretzel sticks crackers, to serve

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Cut a 1½-in (4 cm) slice from top of bread loaf and set aside. Scoop out inside of bottom part to form a rectangular bread bowl, leaving ½-in (1.25 cm) walls around edges. Tear scooped bread into bite-sized pieces, place them on a baking sheet and lightly toast in oven, about 10 minutes.
  3. Place spinach in a clean tea towel, roll up and twist ends to remove excess liquid.
  4. In a medium skillet over medium-high heat, warm olive oil. Add shallots and garlic and sauté until soft and fragrant, about 2 minutes. Add spinach and artichokes and mix well, then add Pernod and reduce by half. Cool slightly.
  5. In a medium mixing bowl, combine cream cheese, sour cream, mozzarella, Parmigiano-Reggiano and mayonnaise and beat until smooth. Add spinach-artichoke mixture and mix until well incorporated. Season with salt and pepper to taste.
  6. Spoon mixture into bread bowl and transfer to a parchment-lined baking sheet along with top slice. Bake until dip is warmed through and lightly browned on surface, about 25 minutes, removing top slice after 10 minutes.
  7. Place top slice on bread bowl and prop it open with pretzel sticks. Serve dip with toasted torn bread pieces and plenty of crackers.
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Drink Pairings

Stuffed Acorn Squash

Elevate your Thanksgiving sides this year with these elegant little beauties. They also make a great main course for the vegetarians at the table. Enjoy these Stuffed Acorn Squash with Grow Wild Enchanting White Blend Or Nk'mip Dreamcatcher.
Ingredients Instructions

Ingredients

Serves 4 as a hearty side or vegan main course
2 medium acorn squash
4 tbsp (60 ml) olive oil, divided, plus more for brushing squash
¼ tsp (1 ml) salt, plus more to taste
freshly ground black pepper
1 cup (250 ml) carrots cut into ½-in (1.25 cm) dice
1 cup (250 ml) parsnips cut into ½-in (1.25 cm) dice
1 cup (250 ml) beets cut into ½-in (1.25 cm) dice
1 cup (250 ml) uncooked farro, rinsed and drained
2 cups (500 ml) vegetable stock
2 dried bay leaves
1 sprig fresh thyme
¼ cup (60 ml) dried cranberries
¼ cup (60 ml) pine nuts, lightly toasted
2 shallots, thinly sliced
2 cloves garlic, minced
1 tbsp (15 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
1 cup (250 ml) chopped kale, stems removed
¼ cup (60 ml) panko bread crumbs
3 tbsp (45 ml) finely chopped parsley, plus more for garnish
Red Wine & Maple Reduction, make ahead, recipe follows
RED WINE & MAPLE REDUCTION | Makes about ⅓ cup (80 ml)
2 cups (500 ml) Gray Monk Pinot Noir
¼ cup (60 ml) brown sugar
6 black peppercorns
2 whole cloves
1 dried bay leaf
½ stick cinnamon
1-in (2.5 cm) strip orange peel
¼ cup (60 ml) maple syrup

Instructions

  1. Preheat oven to 400 F (200 C). Line 3 baking sheets with parchment.
  2. Trim top and bottom of acorn squash to make a flat surface on each. Cut two 1½-in (4 cm) thick slices from each and, using a spoon, remove pulp and seeds, leaving a total of 4 squash rings. Transfer to 1 of the lined baking sheets, brush with olive oil, season with salt and pepper and roast for 20 to 25 minutes, until just softened. Set aside.
  3. In a bowl, toss carrots and parsnips with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to second lined baking sheet. In a separate bowl, toss beets with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to third lined baking sheet. Roast both sheets until vegetables are barely tender, about 30 minutes. Beets may take a few minutes longer. Set aside.
  4. In a small saucepan, combine farro, stock, bay leaves and thyme and bring to a boil. Reduce heat and simmer, covered, until farro is cooked through and has absorbed liquid. Remove from heat, remove bay leaves, stir in cranberries and pine nuts and set aside.
  5. In a medium skillet over medium-high heat, warm 1 tbsp (15 ml) olive oil. Add shallots and garlic and sauté until fragrant, about 1 minute. Add sage and rosemary, stir for 30 seconds, then add kale and cook until wilted.
  6. In a small bowl, mix panko, final 1 tbsp (15 ml) olive oil, parsley and a pinch of salt. Set aside.
  7. Combine roasted vegetables, farro mixture and kale mixture and mix well. Spoon mixture evenly between roasted squash rings, pressing gently, and top each with 1 tbsp (15 ml) panko mixture. Transfer to oven and bake until hot throughout and golden brown on top, about 20 minutes.
  8. Using a spatula, carefully transfer to a serving platter. Garnish with fresh chopped parsley and drizzle with Red Wine & Maple Reduction.
  9. RED WINE & MAPLE REDUCTION | Makes about ⅓ cup (80 ml)
  10. In a medium saucepan, combine wine, brown sugar, peppercorns, cloves, bay leaf, cinnamon stick and orange peel. Bring to a boil and continue boiling until volume is reduced to ½ cup (125 ml), then stir in maple syrup and reduce volume by about half again. Strain and cool to room temperature. This can be made ahead and stored in an airtight container in refrigerator for up to 1 month.
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Drink Pairings

Apple, Walnut & Smoked Tofu Stuffing

No turkey, no problem! This vegan stuffing is packed full of surprises: sweet-tart apples, toasted and crunchy walnuts and smoky tofu lending a meaty texture. This vegan Stuffing pairs well with Gray Monk Pinot Noir.
Ingredients Instructions

Ingredients

Serves 6-8
5 cups (1.25 L) sourdough cut into ½-in (1.25 cm) cubes
1 cup (250 ml) walnut pieces, toasted
¼ cup (60 ml) plant-based butter, plus more for greasing
1 yellow onion, diced small
3 stalks celery, thinly sliced
2 cloves garlic, finely minced
1 tsp (5 ml) salt
1 tsp (5 ml) dried sage
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) ground white pepper
½ tsp (2.5 ml) ground ginger
¼ tsp (1 ml) ground nutmeg
8 oz (225 g) smoked tofu, cut into ½-in (1.25 cm) pieces
2 red apples (good cooking type like Cosmic Crisp, Braeburn or Honeycrisp), cut into ½-in (1.25 cm) dice
2 tbsp (30 ml) chopped fresh parsley
1½ to 2 cups (375 to 500 ml) vegetable stock, as needed

Instructions

  1. Preheat oven to 350 F (175 C).
  2. On a parchment-lined baking sheet, toast bread cubes until lightly browned and crispy but still a bit soft in centre, 8 to 10 minutes. Transfer to a large mixing bowl, add toasted walnuts and set aside.
  3. Lightly grease a 7 × 11-in (2 L) casserole dish.
  4. In a medium skillet over medium-high heat, melt plant-based butter. Add onions, celery and garlic and sauté until softened, 3 to 4 minutes. Stir in salt, sage, thyme, white pepper, ginger and nutmeg. Cook for another 30 seconds, then mix in smoked tofu and apples.
  5. Add the sautéed apple-tofu mixture and parsley to toasted bread and toss to combine. Starting with 1½ cups (375 ml), add stock until ingredients are well moistened and stuffing holds together slightly when squeezed lightly. Mix until ingredients are evenly dispersed, then gently press into prepared casserole dish.
  6. If baking right away, cover with foil and bake for 20 minutes, then remove foil and bake for another 20 to 25 minutes, until hot in centre and golden brown on top.
  7. If making ahead, cover unbaked casserole in plastic wrap and store in refrigerator for up to 24 hours. When ready to bake, remove from refrigerator and leave at room temperature for 30 minutes while preheating oven to 350 F (175 C). Remove plastic wrap and cover with foil before baking as in step 6.
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Drink Pairings

Green Bean Casserole

A Thanksgiving favourite with a plant-based twist. Green beans, savoury vegan Marsala mushroom sauce and crispy fried onions are baked together until bubbly and golden. Try pairing this Green Bean Casserole with Mission Hill Reserve Sauvignon Blanc Or Fern Walk Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6-8
1 lb (450 g) green beans, trimmed and halved
¼ cup (60 ml) plant-based butter or vegetable oil, plus more for greasing
½ cup (125 ml) thinly sliced leeks
½ orange bell pepper, sliced into 1½-in (4 cm) long strips
2 cloves garlic, minced
½ tsp (2.5 ml) fresh thyme leaves
4 oz (110 g) oyster mushrooms, torn into ⅓-in (0.8 cm) thick strips
4 oz (110 g) cremini mushrooms, sliced into ⅓-in (0.8 cm) thick strips
½ tsp (2.5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) all-purpose flour
⅓ cup (80 ml) Carlo Pellegrino Marsala Fine
1 cup (250 ml) vegetable stock
¼ cup (60 ml) non-dairy whipping cream
1 cup (250 ml) homemade or store-bought crispy fried onions, divided

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Bring a small saucepan of salted water to a boil, then add green beans and blanch until tender-crisp, 2 to 3 minutes depending on size. Transfer beans to an ice water bath to cool.
  3. Lightly grease a 7 × 11 in (2 L) casserole dish.
  4. In a large skillet over medium-high heat, melt plant-based butter. Add leeks, pepper strips, garlic and thyme and sauté until softened. Add mushrooms, season with salt and pepper and continue cooking, stirring often, until mushrooms start to soften. Sprinkle in flour, stir well and cook for another 30 seconds. Deglaze skillet with Marsala, stir until thickened, then slowly whisk in stock and cream. Reduce heat to medium-low and simmer until thickened, about 5 minutes.
  5. Add green beans and ½ cup (125 ml) crispy fried onions to mushroom sauce, stir until well coated and transfer to prepared casserole dish. Bake, uncovered, for about 20 minutes. Remove from oven, mix well and top with remaining ½ cup (125 ml) crispy fried onions. Return to oven and bake, uncovered, until top is crispy and golden, about 10 minutes longer.
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Drink Pairings

Beer Pretzel Stuffing

If you are looking to give your Thanksgiving stuffing a fun and simple twist (Get it? A twist!!), look no further than this pretzel stuffing. If you have the time, let the torn pretzel pieces sit out overnight to begin drying out. This will cut down on your oven drying time, or you may not need to oven-dry at all. If no fresh herbs are available, feel free to substitute dried; just use half the amount of fresh. If serving a large crowd, this recipe easily doubles to make a 9 × 13-in (23 × 33 cm) pan. Enjoy the Beer Pretzel Stuffing with Slackwater Brewing Idleback Amber Ale.
Ingredients Instructions

Ingredients

Serves 6
8 soft pretzels or soft pretzel buns (about 12 cups/3 L once torn)
¼ cup (60 ml) unsalted butter, plus more for greasing
2 mild Italian sausages, casings removed
1 medium onion, diced
1 large stalk celery, finely diced
1 large carrot, finely diced
¼ cup (60 ml) chopped fresh parsley leaves and tender stems
1 tbsp (15 ml) chopped fresh sage leaves
1 tsp (5 ml) chopped fresh rosemary leaves
1 tsp (5 ml) chopped fresh thyme leaves
½ tsp (2.5 ml) freshly ground black pepper
½ cup (125 ml) fresh cranberries
1 tbsp (15 ml) Dijon mustard
1 cup (250 ml) Slackwater Idleback Amber Ale
½ cup (125 ml) low-sodium chicken stock, plus more as needed
1 large egg
3 tbsp (45 ml) finely grated pecorino

Instructions

  1. Preheat oven to 250 F (120 C).
  2. Slice or tear pretzels into bite-sized pieces. Arrange in a single layer on a large rimmed baking sheet and bake, tossing occasionally, until dry like croutons, 30 minutes to 1 hour, depending on pretzels. Remove pretzels from oven and place in a large mixing bowl. Set aside.
  3. Increase oven temperature to 375 F (190 C).
  4. Meanwhile, in a large Dutch oven or heavy-bottomed saucepan over medium heat, melt butter. Crumble in sausages and cook, stirring and breaking up chunks with a wooden spoon, until browned and mostly cooked through, about 5 minutes. Stir in onions, celery and carrots and sauté until onions are translucent but not browned, about 4 minutes. Add sausage mixture to pretzel pieces along with parsley, sage, rosemary, thyme, pepper and cranberries. Stir until mixture is well combined.
  5. In a medium bowl, whisk mustard, beer, stock and egg. Pour over pretzel mixture and stir well to combine. Set pretzel mixture aside for 20 minutes to allow pretzels to absorb liquid. If pretzel pieces are still quite firm after sitting, add another ¼ cup (60 ml) stock and stir to mix in. Pretzel pieces should be hydrated but not falling apart.
  6. Butter an 8-in (20 cm) square casserole dish. Add pretzel mixture in an even layer. Loosely cover with foil and bake for 20 minutes. Remove foil, rotate casserole dish 180 degrees in oven and reduce oven temperature to 350 F (175 C). Bake until deep golden brown and crisp on top, about another 20 minutes. If stuffing seems dry, pour another ¼ cup (60 ml) stock overtop and bake for another 5 to 8 minutes. Let rest on a rack for 10 minutes, sprinkle with pecorino and serve.
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Drink Pairings

Roasted Cauliflower with Red Wine & Onion Gravy

Finally, the vegetarians at the table don’t have to settle for side dishes and cranberry sauce. Move over, turkey, you’re sharing the spotlight this year. Pass the gravy! Pair this Roasted Cauliflower with Our Story Cabernet Merlot.
Ingredients Instructions

Ingredients

Serves 4
1 large head cauliflower (about 2 lbs/900 g)
1 tbsp (15 ml) granulated garlic
1 tbsp (15 ml) granulated garlic
2 tsp (10 ml) ground turmeric
1¼ tsp (6 ml) Spanish smoked paprika, divided
1 tsp (5 ml) dark soy sauce
¼ cup (60 ml) plant-based butter
1 tbsp (15 ml) coconut oil
1 tsp (5 ml) ras el hanout
½ tsp (2.5 ml) salt, plus more for blanching
Red Wine & Onion Gravy, to serve, make ahead, recipe follows
RED WINE & ONION GRAVY | Makes about 2 cups (500 ml)
3 tbsp (45 ml) plant-based butter
1 yellow onion, thinly sliced
1 clove garlic, thinly sliced
1 tsp (5 ml) chopped fresh sage
½ tsp (2.5 ml) chopped fresh rosemary
2 tbsp (30 ml) all-purpose flour
⅓ cup (80 ml) Our Story Cabernet Merlot
2 cups (500 ml) mushroom or vegetable stock
1 dried bay leaf
½ tsp (2.5 ml) dark soy sauce
1 tsp (5 ml) red miso paste
freshly ground black pepper, to taste

Instructions

  1. Trim base of cauliflower and remove any discoloured leaves, making sure to leave florets intact.
  2. Fill a large saucepan with enough heavily salted water to cover cauliflower, but don’t add cauliflower yet. Bring water to a boil over high heat, then whisk in granulated garlic, turmeric, 1 tsp (5 ml) paprika and soy sauce. Add cauliflower and blanch for 2 minutes. Remove and air-dry at room temperature.
  3. In a small saucepan over medium-low heat, melt plant-based butter and coconut oil. Remove from heat and stir in ras el hanout, remaining ¼ tsp (1 ml) paprika and the salt. Set aside.
  4. Place cauliflower on lined baking sheet and brush with half the butter mixture. Loosely tent cauliflower with foil, transfer to oven and cook for 30 minutes. Remove foil, baste with remaining butter mixture and return to oven. Continue to roast, uncovered, until lightly charred and tender when pierced with a wooden skewer, 30 to 45 minutes longer.
  5. Transfer to a serving platter and serve with Red Wine & Onion Gravy.
  6. RED WINE & ONION GRAVY
  7. In a medium saucepan over medium heat, melt butter. Add onions and sauté until lightly caramelized, about 10 minutes. Add garlic, sage and rosemary and cook for another 30 seconds, then sprinkle with flour and stir well. Pour in red wine and stir until thickened, then slowly whisk in stock. Add bay leaf and soy sauce, reduce heat to medium-low and simmer for about 15 minutes, until gravy coats back of a spoon.
  8. Remove bay leaf, add miso paste, purée until smooth and season with pepper. Gravy can be made ahead and stored in an airtight container in refrigerator for up to 3 days.
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