Beet & Currant Canapé

Beet and Currant Canapés make perfect for a delightful nosh. With guests assembling their bites from ingredients arranged on a serving platter, this recipe makes for an easy appetizer. Be sure to start this recipe at least one day ahead as the yogurt will need time to thicken into a creamy spread. Try pairing this recipe with Dirty Laundry Hush Rosé or Gray Monk Pinot Auxerrois.
Ingredients Instructions

Ingredients

Serves 15 canapés
1 cup (250 ml) full-fat plain yogurt
1 tbsp (15 ml) prepared horseradish
1 tsp (5 ml) Dijon mustard
2 large red beets
2 tbsp (30 ml) water
1 orange
6 tbsp (90 ml) dried currants
¼ cup (60 ml) toasted pine nuts or chopped walnuts (optional)
kosher salt, to taste
15 seeded crackers or rye crackers
fresh dill fronds, for garnish

Instructions

  1. Line a fine-mesh strainer with 3 layers of cheesecloth. Place strainer over a bowl, ensuring it does not touch bottom of bowl. Set aside.
  2. In a medium bowl, whisk yogurt, horseradish and mustard. Pour mixture into lined strainer. Cover with plastic wrap and let strain in refrigerator for at least 5 hours and up to 12 hours.
  3. With oven rack in middle position, preheat oven to 425 F (220 C).
  4. Place each beet on a piece of foil. Pour 1 tbsp (15 ml) water over each beet before sealing foil tightly and placing each parcel on a baking sheet. Bake until beets can be easily pierced with a knife, 40 to 55 minutes. Open packets and let beets cool at room temperature until they can be easily handled.
  5. Peel orange with a vegetable peeler to get thick strips of orange peel, taking care not to get too much white pith. Julienne peel strips and set aside. Juice peeled orange into a small saucepan.
  6. Bring orange juice to a boil over high heat. Stir in currants, then remove from heat and set aside to allow currants to cool to room temperature.
  7. Peel beets and dice small. Place in a medium bowl and add soaked currants (along with any extra orange juice in pan), julienned orange peel and nuts, if desired. Season with salt.
  8. When ready to serve, place strained yogurt in a serving bowl, beet and currant mixture in a second bowl, crackers in a third and dill fronds in a fourth. Let guests assemble their own canapé by spreading a little yogurt on a cracker, topping with beet and currant mixture and garnishing with a sprig or two of dill. Enjoy immediately.
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Drink Pairings

Bloody Mary Devilled Eggs with Mezcal-Marinated Olives

Elevate your traditional deviled eggs with this unique twist. Perfect for any gathering, this recipe combines the rich flavours of a Bloody Mary, with the smoky essence of Mezcal-marinated olives. Try pairing this recipe with Fandango Mezcal.
Ingredients Instructions

Ingredients

Serves 24 devilled eggs
12 large eggs
¼ cup (60 ml) mayonnaise
1½ tbsp (22.5 ml) tomato paste
1 tbsp (15 ml) prepared horseradish
2 tsp (10 ml) Tabasco sauce
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) celery seeds
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) Old Bay seasoning
celery leaves, for garnish
Mezcal-Marinated Olives, for garnish, make ahead, recipe follows
Mezcal-Marinated Olives:
½ cup (125 ml) mezcal
¼ cup (60 ml) extra-virgin olive oil
1 lemon
1 cup (250 ml) Castelvetrano olives
1 large clove garlic, thinly sliced
2 sprigs fresh oregano
In a liquid measuring cup, whisk

Instructions

  1. Place eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place pan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
  2. Scoop yolks out of halved eggs and place yolks in a food processor along with mayonnaise, tomato paste, horseradish, Tabasco sauce, lemon juice and celery seeds. Pulse until well combined and smooth. If too thick, add water, 1 tbsp
  3. (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt and pepper. Transfer filling to a piping bag, if desired.
  4. Place Old Bay seasoning on a small plate. Press inside surface of egg whites into seasoning, then place coated-side up on a serving platter. Pipe or spoon filling evenly into cup of each coated egg white. Top each with a celery leaf and a Mezcal-Marinated Olive.
  5. Makes 24 devilled eggs.
  6. Mezcal-Marinated Olives:
  7. Using a vegetable peeler, peel 4 long strips of lemon peel.
  8. In a 2-cup (500 ml) Mason jar or airtight container, layer olives, garlic, oregano and lemon peel. Slowly pour mezcal mixture overtop, just until olives are submerged. You may or may not need full amount of mezcal mixture. Seal jar or container and allow to marinate in refrigerator for at least 48 hours and up to 1 week.
  9. Enjoy olives on their own or as part of a charcuterie or cheese board. Marinated olives can be stored in refrigerator for up to 2 months.
  10. Makes 1 cup (250 ml)
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Drink Pairings

Buttered Radish Tartine with Vanilla Sea Salt

Presenting a delightful twist on the classic, these Buttered Radish Tartines highlight the quality of each ingredient, given the simplicity of the small list. Opting for a higher-fat, European-style butter works particularly well as the sweetness harmonizes with the sharpness of the radishes. Pro tip: create homemade vanilla sugar, burying the leftover vanilla bean pod in a cup of granulated sugar and leave to infuse for a week. Try pairing this recipe with Bartier Bros. Rosé or Les Fleurs Du Mal Côtes De Gascogne.
Ingredients Instructions

Ingredients

Serves 16 tartines
1 vanilla bean
½ cup (125 ml) fleur de sel or coarse grey sea salt
12 to 15 small round, red radishes
1¼ cups (310 ml) unsalted butter, cubed, room temperature
16 slices baguette, toasted

Instructions

  1. Split the vanilla bean pod, scrape out and reserve seeds using tip of a paring knife. Reserve empty vanilla pod for another use.
  2. Pour salt into a medium bowl and add vanilla seeds. Using your fingertips, blend salt and vanilla seeds until seeds are well dispersed. Place in an airtight container and set aside at room temperature. Salt will keep indefinitely.
  3. Using a sharp paring knife, cut away roots and leafy tops from radishes, forming perfectly round spheres. Wash and thoroughly dry radishes.
  4. Place softened butter in a large bowl and use a rubber spatula to fold in radishes.
  5. Lightly oil a 3¼ × 5¾-in (2-cup/500 ml) mini loaf pan with vegetable oil and line with plastic wrap, allowing for at least 2-in (5 cm) overhang on all sides. Press and pull wrap as needed to eliminate air bubbles. Transfer radish butter to pan and spread it evenly to edges while packing it down firmly.
  6. Smooth top and tap pan on counter to remove any air bubbles. Wrap overhanging plastic wrap overtop butter and refrigerate until very firm, at least 4 hours and up to overnight.
  7. When ready to serve, use plastic wrap to lift butter out of loaf pan and transfer to a work surface. Remove plastic wrap. Using a very sharp knife, cut into ¼-in (0.6 cm) thick slices. Any leftover butter can be wrapped in parchment and stored in refrigerator for up to 4 days.
  8. Place each slice of butter on a piece of toasted baguette and garnish with a sprinkling of vanilla sea salt. Serve and enjoy.
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Drink Pairings

Roasted Leek & Kale Galette

If you're lucky enough to find wild ramps in early spring, be sure to keep that secret close to your chest. If not, don't despair; young, tender spring leeks will gladly take the spotlight in this rich and decadent Roasted Leek and Kale Galette.
Ingredients Instructions

Ingredients

Serves Makes one 10-in (25 cm) galette
PASTRY
230 g (about 1½ cups/375 ml, spooned) all-purpose flour
¼ tsp (1 ml) salt
60 g (about ⅓ cup/80 ml) cold shortening, cut into ½-in (1.25 cm) cubes
80 g (about ⅓ cup/80 ml) cold butter, cut into ½-in (1.25 cm) cubes
⅓ to ½ cup (80 to 125 ml) ice-cold water
ROASTED LEEKS
2 leeks or ramps (wild leeks)
1 tbsp (15 ml) olive oil
¼ tsp (1 ml) each salt and pepper
3 sprigs fresh thyme
2 tbsp (30 ml) cold butter, cubed
LEEK & KALE MIXTURE
2 tbsp (30 ml) butter
1 cup (250 ml) chopped leeks or ramps (wild leeks), white parts only
1 tsp (5 ml) chopped fresh thyme
1 tsp (5 ml) each salt and pepper
1 tbsp (15 ml) minced garlic
1 bunch kale, chopped with stems removed
8 oz (225 g) mascarpone
1 lemon, zest only
2 eggs, each lightly beaten in own bowl

Instructions

  1. To make Pastry, in a medium mixing bowl, sift flour and salt. Using a pastry cutter or fork, cut in shortening and butter until they are pea-sized pieces. Gently mix in cold water a little at a time until dough comes together to form a ball. You may not need full amount of water. Shape into a slightly flattened disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. To make Roasted Leeks, preheat oven to 375 F (190 C). Remove root ends and green tops from leeks and wash well to remove any dirt. Cut into ¾-in (2 cm) rounds, place in a bowl and gently toss with olive oil, salt and pepper. Transfer to a baking dish, tuck in thyme sprigs and cubed butter and add a splash of water. Bake for 35 to 45 minutes or until leeks have softened and bottoms are nicely caramelized. Set aside.
  3. To make Leek & Kale Mixture, in a large non-stick pan over medium heat, melt butter and add leeks, thyme, salt and pepper. When leeks have softened, 6 to 8 minutes, add garlic and chopped kale and continue to cook until kale has cooked down and reduced in volume. Remove from heat and mix in mascarpone, lemon zest and 1 beaten egg. Cool slightly before assembling galette.
  4. Raise oven temperature to 400 F (200 C).
  5. On a piece of parchment cut to a 12‑in (30 cm) circle, sprinkle a bit of flour and roll out pastry to a 14-in (35 cm) circle. There will be a slight overhang.
  6. Evenly spread leek and kale mixture in centre of dough, leaving a 2-in (5 cm) space around edge. Gently press roasted leeks into mixture, caramelized-side down.
  7. Brush outer edge of dough with about half of second beaten egg, then begin to fold outside edges inwards, gently pinching dough together every couple of inches where pastry overlaps. Brush outer rim of dough with remaining beaten egg. Carefully slide parchment onto a baking sheet and bake for 45 to 50 minutes, until pastry is golden and crisp.
  8. Let sit for a few minutes before slicing and serving warm.
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Drink Pairings

Mezcal-Marinated Carne Asada served with Tomatillo Salsa

A carne asada makes the perfect centrepiece to a Cinco de Mayo celebration. Mezcal adds a smoky, earthy flavour to the meat that is perfectly complemented by the creamy tomatillo salsa. Feel free to adjust the salsa to the level of spice you enjoy. Most of a hot pepper’s heat is found in the seeds and inner white pith. Removing these will result in a milder, but still flavourful, salsa. To complement the carne asada, serve with warm tortillas, crema, pickled red onion, crumbled cotija and limes. Try pairing this recipe with Dos Equis Xx Especial Lager or Pacifico Clara Cerveza.
Ingredients Instructions

Ingredients

Serves 6
¾ cup (180 ml) mezcal
½ cup (125 ml) fresh orange juice
¼ cup (60 ml) fresh lime juice
¼ cup + 1 tbsp (75 ml) grapeseed oil, divided, plus more for greasing grills
4 large cloves garlic, finely chopped
2 tbsp (30 ml) kosher salt, plus more as needed
1 tsp (5 ml) freshly ground black pepper
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) ground cumin
16 green onions, divided
1 small white onion, thinly sliced
2 serrano peppers, stemmed and halved lengthwise
1 cup (250 ml) chopped fresh cilantro
1 flank steak, flap steak or skirt steak (about 2 lbs/900 g)
Tomatillo Salsa, make ahead, recipe follows
Tomatillo Salsa:
grapeseed oil, for greasing grills
8 oz (225 g) tomatillos (about 5 medium-sized), husks removed and rinsed under cold water
2 green onions, trimmed
1 serrano pepper
1 clove garlic
½ tsp (2.5 ml) kosher salt, plus more for seasoning
1 cup (250 ml) loosely packed fresh cilantro leaves and tender stems
1 tbsp (15 ml) fresh lime juice
2 avocados, peeled, pitted and roughly chopped

Instructions

  1. In a large bowl, whisk mezcal, orange juice, lime juice, ¼ cup (60 ml) oil, garlic, salt, black pepper, vinegar, Worcestershire sauce, paprika and cumin until well combined. Set aside.
  2. Trim 4 green onions and cut in half lengthwise. Using palm of your hand, lightly smash green onion halves against a flat work surface until a little moisture is released.
  3. In a large glass or non-reactive baking pan that just fits steak, add smashed green onions, white onions, halved serrano peppers, cilantro, steak and mezcal mixture. Massage steak into marinade, flipping once or twice. Cover baking pan with plastic wrap and chill for at least 2 hours and up to 12 hours. For most flavourful results, flip steak once or twice while marinating.
  4. Remove steak from marinade and pat dry with paper towel. Discard marinade. Place steak on a rack set over a rimmed baking sheet. Let stand at room temperature for 30 minutes.
  5. Meanwhile, preheat grill or a grill pan over very high heat. Lightly oil grates or pan.
  6. Place steak on grill or pan. Grill, uncovered, until lightly charred in spots and a thermometer inserted in thickest portion of steak registers 125 F (52 C) for medium-rare, 3 to 5 minutes per side, or grill to desired doneness. Transfer steak to a cutting board and let rest for 10 minutes.
  7. Meanwhile, trim remaining 12 green onions. In a medium bowl, toss these onions with remaining 1 tbsp (15 ml) oil and a good pinch of salt. Place green onions on grill or grill pan and cook, uncovered and turning occasionally, until softened and lightly charred, 4 to 6 minutes. Transfer grilled green onions to a plate.
  8. To serve, slice steak against grain and place on a large platter. Serve with grilled green onions and Tomatillo Salsa.
  9. Tomatillo Salsa:
  10. Preheat grill or a grill pan over high heat. Grease grills.
  11. Place tomatillos, green onions and serrano pepper on oiled grates. Grill, uncovered and turning occasionally, until evenly charred, 8 to 10 minutes for tomatillos, 6 to 8 minutes for green onions and 3 to 4 minutes for serrano pepper. Transfer to a plate and set aside to cool at room temperature for 10 minutes.
  12. In bowl of a food processor fitted with steel blade attachment, combine tomatillos, green onions, serrano pepper, garlic, salt, cilantro and lime juice. Pulse until a smooth paste forms, about 25 pulses, scraping down sides of bowl as needed. Add avocados and pulse until mostly smooth, about 10 pulses. Season with salt to taste, and serve. Salsa can be made up to 3 hours in advance and refrigerated in an airtight container. Pressing a piece of plastic wrap directly on surface of salsa helps to prevent it from oxidizing.
  13. Makes about 1¼ cups (310 ml)
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Drink Pairings

Morel Mushroom Dumplings

Truly one of BC's greatest treasures is the morel mushroom. With its unique shape and delicate texture, it seems like a perfect match for one of our province's favourite snacks, the dumpling! These Morel Mushroom Dumplings are guaranteed to touch the heart (a literal translation of Dim sum). Try pairing this recipe with Osoyoos Larose Pétales D’osoyoos or Nk’mip Chardonnay.
Ingredients Instructions

Ingredients

Serves 4 to 6 as a starter
DIPPING SAUCE
2 tbsp (30 ml) light soy sauce
3 tbsp (45 ml) Chinese (Chinkiang) black vinegar or unseasoned rice vinegar
1-in (2.5 cm) knob fresh ginger, peeled and cut into thin strips
1 tbsp (15 ml) water
½ tsp (2.5 ml) granulated sugar
MORELS
20 to 24 large dried or fresh morel mushrooms (1½- to 2-in/4 to 5 cm long)
9 oz (250 g) medium-firm tofu
¼ tsp (1 ml) freshly ground white pepper
½ tsp (2.5 ml) granulated sugar
1 tbsp (15 ml) dark soy sauce
2 tsp (10 ml) miso
2 tsp (10 ml) cornstarch
2 tsp (10 ml) sesame oil
1 tsp (5 ml) canola oil
2 green onions, thinly sliced, white and green parts separated
1 tbsp + 1 tsp (20 ml) minced fresh ginger
1 clove garlic, minced
½ cup (125 ml) carrot, diced into ⅛-in (0.3 cm) pieces
¾ cup (180 ml) smoked tofu, diced into ⅛-in (0.3 cm) pieces
1 egg white, lightly beaten

Instructions

  1. To make Dipping Sauce, in a small bowl, combine light soy sauce, vinegar, ginger, water and sugar. Stir until sugar is dissolved, then let sit for at least 30 minutes. If making ahead, omit ginger and store rest of combined ingredients in an airtight container in refrigerator for up to 10 days; when ready to use, stir in ginger about 30 minutes before serving.
  2. To make Morels, if using dried, place in a bowl, cover with boiling water and soak for 10 minutes, until soft and pliable. If using fresh, place in a bowl, cover with cool, lightly salted water and soak for 5 minutes to remove any residual dirt. Drain, trim any long stems down to ½-in (1.25 cm) and set aside.
  3. Drain medium-firm tofu and place on a clean, dry tea towel. Roll up and twist both ends to squeeze out excess liquid. Transfer to a bowl and mash with white pepper, sugar, dark soy sauce, miso and cornstarch.
  4. To a medium non-stick pan or wok over medium-high heat, add sesame and canola oils and stir-fry green onion whites, ginger and garlic for about 1 minute, taking care not to burn garlic. Add carrots and smoked tofu and continue to stir-fry for 2 to 3 minutes longer. Add tofu mixture and cook for another 2 minutes, then transfer to a bowl. Add egg white and green onion tops and mix well until egg white is fully incorporated.
  5. Line a bamboo steamer with parchment or a Napa cabbage leaf. Fill a saucepan with about 3-in (7.5 cm) water and bring to a boil.
  6. Transfer cooked filling mixture to a piping bag with a piping tip just large enough to fit opening of morels. Pipe with enough filling to completely stuff each mushroom. Arrange stuffed morels in steamer and place over saucepan of boiling water. Steam for 10 minutes or until filling reaches 165 F (74 C).
  7. Serve warm with dipping sauce. Unused filling and sauce can be refrigerated in airtight containers for up to 3 days.
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Drink Pairings

Nettle Soup with Leek Top Oil

If green were a flavour, it would taste like this soup– earthy and sweet with an herbaceous bite. Stinging nettles are the hero here, but any young and tender spring greens will be happy to take their place. To perfectly complement this soup, try pairing this recipe with Calliope Figure 8 White or Gray Monk Riesling.
Ingredients Instructions

Ingredients

Serves 4 as a starter
LEEK OIL
7 oz (200 g) green leek tops, cut into 1-in (2.5 cm) chunks
1 cup (250 ml) mild-flavoured extra-virgin olive oil
1 tsp (5 ml) salt
NETTLE SOUP
2 tbsp (30 ml) olive oil
1 cup (250 ml) tightly packed sliced leek whites
1 stalk celery, thinly sliced
1 clove garlic, minced
1 medium Russet potato (about 10½ oz/300 g), peeled and cut into ½-in (1.25 cm) dice
leek pulp reserved from Leek Oil recipe
4 cups (1 L) chicken or vegetable stock
1 cup (250 ml) whipping cream
2 bay leaves
½ tsp (2.5 ml) each salt and freshly ground black pepper
10½ oz (300 g) trimmed nettles or any combination of young spring greens (such as kale, mizuna, spinach or arugula) if nettles are out of season or unavailable
¼ cup (60 ml) sour cream, for garnish (optional)

Instructions

  1. To make Leek Oil, blanch leek tops in a saucepan of boiling, salted water for 60 seconds. Strain and pat dry, then transfer to a blender or food processor along with oil and salt. Pulse until mixture is almost smooth and turns a deeper green. Transfer to a fine-mesh strainer set over a bowl and allow to drain, undisturbed, for a few hours. For deepest leek flavour, refrigerate unstrained mixture overnight and strain the following day. Reserve pulp.
  2. To make Nettle Soup, place a medium saucepan over medium heat, add olive oil and sauté leek whites, celery and garlic for 3 to 4 minutes, until softened. Stir in potatoes and leek pulp and cook for another 2 to 3 minutes. Pour in stock, cream, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until potatoes are tender. Stir in nettles and cook for 1 to 2 minutes, until greens are wilted and vibrant.
  3. Remove from heat and blend with an immersion or high-speed blender. If using a high-speed blender, only fill bowl halfway and gently pulse a couple of times to release steam and avoid splashing hot liquid. Purée until smooth.
  4. Transfer to bowls and garnish with a drizzle of leek oil and sour cream, if desired.
  5. * Important: When handling raw nettles, always wear rubber or latex gloves and long sleeves. Nettles are safe to handle once they’ve been cooked or dried. When preparing nettles, discard lower portion and only use leaves from top 3-in (7.5 cm) of plant. When purchased online or at a farmer’s market, nettles are typically already prepared. It’s not recommended to forage for nettles yourself, as it’s easy to misidentify plants growing in the wild.
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Drink Pairings

Spot Prawn Rhubarb Ceviche

Fresh spot prawns stand as a cherished West Coast ingredient. Yet, their availability is fleeting, harvested only for a brief period each spring. Maximize their appeal by incorporating them into this vibrant Spot Prawn Rhubarb Ceviche, guaranteed to attract much admiration. Try pairing this recipe with Ruffino Aqua di Venus Pinot Grigio or Veuve du Vernay Brut Rose.
Ingredients Instructions

Ingredients

Serves 6
¼ cup (60 ml) roughly chopped fresh rhubarb (about 1 large stalk)
1 lemon, juice only (about 3 tbsp/45 ml)
1 lime, juice only (about 2 tbsp/30 ml)
1 handful fresh cilantro, leaves and stems separated
1 jalapeño pepper, halved widthwise through its centre
kosher salt, to taste
¼ small red onion
¼ cup (60 ml) salted almonds
¼ English cucumber
14 oz (398 g) spot prawn tails, peeled and deveined
microgreens of choice, for garnish
Plantain Chips, to serve, make ahead, recipe follows
Plantain Chips:
vegetable oil, for frying
3 green plantains (about 1½ lbs/680 g)
1½ tsp (7.5 ml) fine sea salt

Instructions

  1. In a blender, combine rhubarb, lemon juice and lime juice and blend until smooth. Transfer to a medium non-reactive bowl along with cilantro stems, top half of jalapeño and a pinch of salt. Refrigerate for 1 hour to allow dressing to infuse.
  2. Dice red onion and put in a bowl of ice‑cold water for 10 minutes, then drain and pat dry with paper towel. Set aside.
  3. Finely slice remaining half of jalapeño into rings and roughly chop cilantro leaves and almonds. Dice cucumber and place in a large non-reactive bowl along with diced red onions, jalapeño rings, chopped cilantro and almonds. Set aside.
  4. Cut spot prawn tails into bite-sized pieces and add to bowl with vegetable mixture.
  5. Once ceviche dressing has infused, strain it through a fine-mesh strainer and discard jalapeño top and cilantro stems. Pour dressing over spot prawn mixture. Set aside for 5 minutes so acid in marinade begins to “cook” prawns and they start to turn opaque. Taste and season with extra salt, if desired.
  6. To serve, divide among 6 small glasses. Garnish with microgreens and serve with Plantain Chips.
  7. Plantain Chips: In a deep fryer or large, deep saucepan over medium heat, heat oil until it registers 375 F (190 C) on a deep-frying thermometer. Line a baking sheet with paper towel and set aside. Peel plantains. Using a sharp knife or mandoline, slice crosswise into thin rounds. Place sliced plantains, about 6 to 8 at a time, in hot oil and fry, turning frequently, until golden, 30 to 45 seconds. Transfer to lined baking sheet and season immediately with a sprinkle of salt. Can be made up to 2 days ahead and kept in an airtight container at room temperature.
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Drink Pairings

Mushroom Polenta Board

One of life’s greatest gifts in the Pacific Northwest is a spring walk through a BC forest, where winter’s rains have given way to new life at every turn – mushrooms peeking through the undergrowth, splashes of green, and the sweet smell of pine. Try not to be inspired! All mushrooms for this Mushroom Polenta Board recipe can be purchased in stores or at your local farmers' markets. Try pairing this recipe with Quails Gate Pinot Noir or Saintly the Good Rosé.
Ingredients Instructions

Ingredients

Serves 2 as a main course or 4 as a starter
LEMON PINE NUT CRUMB
1 tbsp (15 ml) olive oil or butter
½ tsp (2.5 ml) minced garlic
¼ cup (60 ml) panko bread crumbs
2 tbsp (30 ml) pine nuts, toasted and roughly chopped
1 lemon, zest only
⅛ tsp (a pinch) salt
3 tbsp (45 ml) finely chopped fresh parsley
ROASTED CREMINI MUSHROOMS
8oz (225 g) cremini mushrooms
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) melted butter
½ tsp (2.5 ml) chopped fresh rosemary
¼ tsp (1 ml) garlic powder
⅛ tsp (a pinch) each salt and freshly ground black pepper
POLENTA
½ cup (125 ml) cornmeal
2½ cups (625 ml) chicken or vegetable stock
1 tbsp (15 ml) butter
salt, to taste
MARSALA MUSHROOM SAUCE
2 tbsp (30 ml) olive oil
6 oz (170 g) mixed mushrooms (chanterelle, oyster, portobello, etc.), cut into large bite-sized pieces
1 shallot, finely diced
2 tsp (10 ml) minced garlic
½ tsp (2.5 ml) dried tarragon
⅔ cup (160 ml) Marsala
½ cup (125 ml) chicken stock
¼ cup (60 ml) whipping cream
½ tsp (2.5 ml) cornstarch, dissolved in 1 tsp (5 ml) water
salt and freshly ground black pepper, to taste
microgreens and fresh herbs, for garnish

Instructions

  1. To make Lemon Pine Nut Crumb, in a pan over medium-low heat, heat olive oil or melt butter. Add garlic and gently sauté until fragrant but not browned. Add panko, pine nuts, lemon zest and salt, stir to coat and cook until panko is light golden brown. Cool, then stir in parsley. Set aside.
  2. To make Roasted Cremini Mushrooms, preheat oven to 425 F (220 C) and line a baking sheet with parchment. In a bowl, toss mushrooms with oil, melted butter, rosemary, garlic powder, salt and pepper. Spread out on lined baking sheet and roast for 25 to 30 minutes, until mushrooms have released their juices and become tender.
  3. To make Polenta, in a container with a lid, mix cornmeal and stock, cover and refrigerate overnight. This will allow cornmeal grains to fully hydrate, resulting in a smoother, silkier texture. The next day, transfer cornmeal and stock to a saucepan and bring to a boil over medium-high heat, stirring regularly. When polenta starts to bubble and spit, lower heat and cook for 25 to 30 minutes, until thickened and grains are no longer gritty. Stir frequently and take care not to let polenta stick and burn. Remove from heat and stir in butter and salt. Keep warm.
  4. To make Marsala Mushroom Sauce, place a large heavy-bottomed pan over medium-high heat and add oil. Sauté mushrooms until nicely browned, 5 to 6 minutes, then stir in shallots, garlic and tarragon. Once shallots and garlic have softened and become fragrant, deglaze pan with Marsala and reduce by half. Add stock and cream, reduce by half again, then thicken with cornstarch slurry. Season with salt and pepper.
  5. To assemble, spoon polenta onto a board or divide onto plates. Top with roasted creminis and spoon Marsala mushroom sauce overtop. Sprinkle with lemon pine nut crumb and garnish with microgreens and fresh herbs as desired.
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Drink Pairings

Spinach Feta Rolls

These soft rolls are lined with a savoury spinach, dill, green onion and feta filling. If you crossed a spinach pie with a cinnamon roll, you'd get these! These are a perfect bun to start your morning if you don’t want something sweet. Easy to whip up the night before to have them ready for New Years brunch. Try pairing this recipe with Four Winds Featherweight IPA or Motts Clamato Caesar Original
Ingredients Instructions

Ingredients

Serves 12
2 cups (500 ml) whole milk, warmed
1 tbsp (15 ml) granulated sugar
2 × ¼ oz (7 g) envelopes instant yeast
½ cup (125 ml) unsalted butter, melted
2 eggs, divided
6 cups (1.5 L) all-purpose flour, plus more for shaping
3 tsp (15 ml) kosher salt, divided
1 bunch green onions, thinly sliced
4 cloves garlic, minced
2 tbsp (30 ml) extra-virgin olive oil
½ cup (125 ml) finely chopped fresh dill
1 lb (450 g) frozen spinach, thawed, drained and excess water squeezed out
1 lemon, zest only
¼ tsp (1 ml) freshly ground black pepper
½ tsp (2.5 ml) dried oregano
2 tbsp (30 ml) sour cream
12 oz (340 g) cubed feta
1 egg yolk
2 tbsp (30 ml) whipping cream

Instructions

  1. In bowl of a stand mixer, combine milk, sugar and yeast. Let sit for 10 minutes, or until yeast has dissolved and is bubbly.
  2. Add butter, 1 egg, flour and 1 tsp (5 ml) salt. Mix with a dough hook until smooth and elastic, 3 to 5 minutes. If you do not have a mixer, mix and knead by hand for 8 to 10 minutes.
  3. Transfer dough to a clean bowl and cover with a damp tea towel. Let rise at room temperature until doubled in size, about 1 hour, or place in refrigerator and let rise overnight.
  4. While dough is rising, make filling. In a small frying pan over medium heat, sweat green onions and garlic in olive oil. Transfer to a medium mixing bowl. Add dill, spinach, remaining 2 tsp (10 ml) salt, lemon zest, pepper, oregano, sour cream, remaining egg and feta and mix well. Check seasoning and adjust, then set aside.
  5. Once dough has risen, roll out to an 11 × 18-in (28 × 45 cm) rectangle.
  6. Spread spinach mixture evenly on dough. Tightly roll into an 18-in (45 cm) log. Place log on a baking sheet and set in freezer for about 10 minutes to slightly chill dough and make it easier to handle.
  7. Meanwhile, line a large baking sheet with parchment.
  8. Remove log from freezer and lay on a cutting board. Cut into 12 even slices. Cover with a damp towel or plastic wrap and let rise for 1 to 1½ hours, or until doubled in size. If making ahead, add cut slices to baking sheet, cover with plastic wrap and store in refrigerator overnight. When ready to bake, take out while oven preheats.
  9. Preheat oven to 350 F (175 C) and set oven rack to centre position.
  10. Once rolls have risen, mix egg yolk and whipping cream and brush onto rolls. Bake for 30 to 35 minutes, until golden brown.
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