Pumpkin Pie Cake

Love pumpkin pie but want to try a spin on a classic? Or always have trouble with making pastry? This dessert has a soft cake as a base instead of crust that becomes dense and rich. Candied nuts give a crunch and nuttiness, this is perfect served with whipped cream. Bring it to your next fall-inspired dinner. Great for Thanksgiving!
Ingredients Instructions

Ingredients

Serves 8
½ cup + 2 tbsp (155 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
¼ tsp (1 ml) baking soda
⅛ tsp (pinch) salt
2 tbsp (30 ml) sour cream
2 tsp (10 ml) vanilla extract
¼ cup (60 ml) milk
3 tbsp (45 ml) vegetable oil
6 tbsp (90 ml) granulated sugar
3 eggs, divided
2 × 19 oz (540 ml) cans pumpkin pie filling
⅔ cup (160 ml) whipping cream, plus whipped cream for serving
1 cup (250 ml) candied pecans

Instructions

  1. Preheat oven to 350 F (180 C). Butter a 9-in (2.5 L) round springform pan, line bottom with a round of parchment paper and set aside.
  2. In a medium bowl, sift flour, baking powder, baking soda and salt, and set aside. In a small bowl, mix sour cream, vanilla extract and milk, and set aside.
  3. In a large bowl, mix oil, sugar and 1 egg with an electric mixer on medium until lighter in colour. Fold in dry ingredients, then wet ingredients. Continue folding until combined and no lumps remain. Pour into prepared springform pan and bake for 20 minutes.
  4. While cake is baking, in a large bowl, mix remaining 2 eggs, pumpkin pie filling and whipping cream until combined.
  5. Pour pumpkin pie filling mixture into springform pan and bake for 45 minutes to 1 hour, or until filling has set and a wooden skewer inserted in centre comes out clean.
  6. Let cool completely, then remove from pan. Slice and serve with whipped cream and candied pecans.
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Drink Pairings

Butternut Squash & Kale Gratin

Classic flavours with a healthy twist fit for Thanksgiving. Try this gratin this fall for something new, it’s rich, creamy, and cheesy, but also has some kale for a bit of greens.
Ingredients Instructions

Ingredients

Serves 4 to 6
⅓ cup + 3 tbsp (125 ml) butter, divided, plus more for greasing baking dish
3 tbsp (45 ml) all-purpose flour
2 cups (500 ml) whole milk, warmed
2 tsp (10 ml) kosher salt
1 pinch freshly ground black pepper
1 pinch grated nutmeg
1 cup (250 ml) grated Asiago, divided
1 tbsp (15 ml) chopped curly parsley
¼ cup (60 ml) bread crumbs
1 large butternut squash, peeled, seeds removed, cut in 1-in (2.5 cm) slices
1 bunch kale, stems removed, thinly sliced and blanched

Instructions

  1. Preheat oven to 350 F (175 C). Butter a 7 × 11‑in (2 L) baking dish and set aside.
  2. In a medium saucepan, melt 3 tbsp (45 ml) butter over medium heat. Whisk in flour until smooth. Slowly whisk in milk until no lumps remain. Season well with salt, pepper and nutmeg. Cook over low heat, stirring occasionally until thick, about 10 minutes. Whisk in ¾ cup (180 ml) Asiago and set bechamel aside.
  3. Melt remaining ⅓ cup (80 ml) butter in a heatproof medium bowl, let cool slightly and add remaining ¼ cup (60 ml) Asiago, parsley and bread crumbs. Mix well.
  4. Pour one-third of the bechamel into the baking dish and spread evenly. Lay down half the squash slices and top with half the kale.
  5. Repeat layers, ending with a layer of bechamel. You will have 3 layers of bechamel and 2 layers of vegetables. Sprinkle bread crumb mixture evenly over top of bechamel. Cover with foil and bake for 45 minutes to 1 hour or until squash is tender, removing foil halfway through baking. Serve warm.
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Drink Pairings

Shallot Tarte Tatin

This is an elegant side dish that could also be a main served with a side salad goes well as a Thanksgiving side dish. The combo if caramelized shallot, gruyere and pastry is a classic combo.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 × 1 lb (450 g) package frozen puff pastry, defrosted according to package directions
2 tbsp (30 ml) butter
1 tsp (5 ml) granulated sugar
1 lb (450 g) shallots, peeled and cut into 1-in (2.5 cm) slices
3 sprigs thyme, leaves removed and stems discarded, plus more for garnish
2 tbsp (30 ml) balsamic vinegar reduction
¼ cup (60 ml) Gruyère

Instructions

  1. Preheat oven to 375 F (190 C). Unroll puff pastry and cut to fit a 10-in (25 cm) round cast iron pan. Poke holes all over with a fork and store in refrigerator until ready to use.
  2. Melt butter in pan. Sprinkle sugar all over butter. Lay shallot rounds in a single layer on bottom of pan. Sprinkle with thyme leaves, drizzle with balsamic reduction and sprinkle with Gruyère. Lay pastry round on the shallots and press it down.
  3. Bake 20 to 25 minutes or until pastry is golden brown and crisp. Let cool for 10 minutes, place serving platter on top of pan and invert it. Garnish with more thyme leaves and serve warm or at room temperature.
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Drink Pairings

Crispy Parmesan Smashed Brussels Sprouts

Bust out the Brussels this Thanksgiving! Try these cheesy, crispy sprouts once and you won’t make them any other way ever again! The sprouts can be boiled up to two days ahead of time. Make sure to dry them out well to help them crisp up.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 lbs (900 g) Brussels sprouts, trimmed
¼ cup (60 ml) extra-virgin olive oil
salt and pepper to taste
2 tsp (10 ml) garlic powder
1 tsp (5 ml) smoked paprika
½ cup (125 ml) grated Parmesan

Instructions

  1. Preheat oven to 375 F (190 C). Bring a large pot of heavily salted water to a boil over high heat. Add sprouts and return to boil, then turn heat down to medium and cook 10 minutes, or until sprouts are tender.
  2. Drain and cool sprouts. Once cool, crush sprouts with a heavy-bottomed pot until flattened. Pat dry with paper towels.
  3. In a large mixing bowl, toss sprouts with olive oil, salt, pepper, garlic powder and smoked paprika. Transfer to a parchment-lined baking sheet. Roast until golden brown, about 20 to 25 minutes. Flip sprouts and sprinkle with Parmesan. Roast another 10 to 15 minutes, or until Parmesan has browned. Transfer to a serving platter.
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Drink Pairings

Palak Paneer served with Garlic Naan

Palak Paneer is a popular North Indian dish made with spinach (palak) and Paneer (Indian cottage cheese). The spinach is blanched, pureed and cooked with spices, creating a vibrant green gravy. Cubes of Paneer are added for a creamy texture and protein. It’s a nutritious and flavourful vegetarian delight that exudes cozy fall comforts.
Ingredients Instructions

Ingredients

Serves 2
2 tbsp (30 ml) ghee
1 yellow onion, diced
2 tbsp (30 ml) minced ginger
6 cloves garlic, minced
1 tsp (5 ml) cumin
2 tsp (10 ml) garam masala
½ tsp (2.5 ml) turmeric
red pepper chili flakes, to taste (optional)
1 × 10.5 oz (300 g) bag fresh spinach, chopped and blanched
1 cup (250 ml) whipping cream
salt and pepper, to taste
1 tbsp (15 ml) vegetable oil
1 × 8 oz (225 g) package paneer, cubed
4 cups (1 L) basmati rice, cooked, to serve
Garlic Naan, recipe follows (optional)
GARLIC NAAN
2 tbsp (30 ml) butter, melted
1 clove garlic, minced
4 pieces naan

Instructions

  1. In a medium skillet on medium-high heat, heat ghee. Add onions and sauté 5 minutes until translucent. Add ginger and garlic and cook another 2 minutes. Add spices, chili flakes, if using, spinach and cream. Cook another minute while stirring. Allow to cool slightly and transfer to a high-speed blender. Blend on high until smooth and return to skillet. Season with salt and pepper.
  2. In another skillet on medium-high heat, add 1 tbsp (15 ml) oil. Add cubed paneer and fry on each side for about 1 minute or until golden brown. Add paneer into spinach sauce and bring to temperature. Set aside while preparing Garlic Naan, if using. Serve warm with basmati rice and warm naan.
  3. To make Garlic Naan, mix butter and garlic in a small bowl.
  4. In a medium skillet on medium-high heat, toast each piece of naan for 1 minute on each side. Brush one side of each piece with butter mixture. Serve warm alongside palak paneer and basmati rice.
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Drink Pairings

Roast Chicken with Wine, Walnut & Goat’s Cheese Stuffing

Celebrate the BC wine harvest with this vineyard-inspired dinner. Prepare a classic roast chicken filled with traditional bread stuffing flavoured with herbs, goat cheese and toasted walnuts. Heighten the sauce by using a full-bodied BC white wine to seamlessly compliment the stuffing. Try pairing with Wine Glazed Carrots recipe.
Ingredients Instructions

Ingredients

Serves 6
4 slices white bread, cut into ½-in (1.25 cm) cubes
¾ cup (180 ml) walnut halves
8 oz (225 g) goat’s cheese, crumbled
2 tbsp (30 ml) liquid clover honey
2 tsp (10 ml) fresh rosemary, chopped
2 tsp (10 ml) fresh thyme, chopped
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
2½ cups (625 ml) white wine, divided
kosher salt and freshly ground black pepper, to taste
1 × 3 lbs (1.4 kg) whole chicken
1 tbsp (15 ml) unsalted butter, melted1 tbsp (15 ml) unsalted butter, melted
1 tbsp (15 ml) cold unsalted butter, cut into small pieces
3 tbsp (45 ml) all-purpose flour
1 cup (250 ml) no-salt-added chicken stock

Instructions

  1. Preheat oven to 375 F (190 C). Line a roasting pan with foil and set a rack in pan.
  2. To make stuffing, place bread and walnuts on a baking sheet in one layer and toast in oven, stirring occasionally, until bread is lightly browned and walnuts are fragrant, about 10 to 15 minutes. Remove from oven and set aside.
  3. In a medium bowl, stir together goat’s cheese, honey, rosemary, thyme, garlic, olive oil, ½ cup (125 ml) white wine, toasted bread and walnuts. Taste and season mixture with a good sprinkle of salt and pepper. Set stuffing aside.
  4. Remove chicken giblets, if any, and save for another use. Rinse chicken inside and out. Pat outside dry with paper towel. Using your fingers or a brush, rub skin of chicken with melted butter. Tuck pieces of cold butter under skin. Sprinkle chicken generously with salt and pepper inside and out. Loosely spoon stuffing into cavity of chicken before securing loose skin together with toothpicks or twine. Alternatively, cover cavity with a piece of foil or a slice of bread. Tie the legs together with kitchen string and tuck the wing tips under the body.
  5. Place chicken, breast-side up, on rack in prepared roasting pan. Roast, basting several times with pan juices, for 1 hour and 30 minutes to 1 hour and 45 minutes. Chicken is done when internal temperature in thickest part of thigh reads 165 F (74 C). Stuffing should be at the same temperature reading. Once cooked thoroughly, remove from oven and let rest for about 15 minutes on rack.
  6. To make a gravy, skim off fat from pan drippings and reserve fat. Add 3 tbsp (45 ml) reserved fat to a large skillet or frying pan and warm over medium heat, reserving remaining drippings. Whisk flour into fat, making a roux. Cook, whisking constantly, for 2 minutes. Whisk in reserved drippings, remaining 2 cups (500 ml) of wine and chicken stock. Continue cooking gravy, stirring constantly, until thickened. Season to taste with salt and pepper.
  7. To serve, scoop stuffing out of chicken and then carve chicken. Divide chicken and stuffing between serving plates and serve with gravy and Wine-Glazed Carrots.
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Drink Pairings

Gochujang Mushroom Tacos

The Korean gochujang sauce obsession is real, and so is ours with this tasty cremini mushroom gochujang taco that offers the perfect sweet heat. Easy to make for quick lunches or picnics in the park. Check below for our drink pairing ideas!
Ingredients Instructions

Ingredients

Serves 6 to 8 tacos
2 tbsp (30 ml) extra-virgin olive oil
1 lb (450 g) cremini mushrooms
1 tbsp (15 ml) butter
2 cloves garlic, minced
1 tbsp (15 ml) minced ginger root
2 tbsp (30 ml) gochujang paste
1 tbsp (15 ml) maple syrup
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) rice wine vinegar
¼ cup (60 ml) mayonnaise
½ lime, juice only
1 tsp (5 ml) wasabi paste (or to taste)
½ small Napa cabbage, shredded
2 carrots, peeled into ribbons
¼ red onion, thinly sliced
6 to 8 (6-in/15 cm) flour tortillas
1 avocado, sliced
1 cup (250 ml) fresh cilantro leaves

Instructions

  1. In a sauté pan over medium heat, heat oil. Add mushrooms and cook for 5 to 8 minutes, until soft. Add butter, garlic and ginger. Sauté for another 3 minutes (do not cover; you want the liquid to cook off).
  2. In a small mixing bowl, mix gochujang, maple syrup, soy sauce, sesame oil and vinegar. Pour mixture onto mushrooms and sauté for another 5 minutes, until mushrooms are fully cooked and sauce has been slightly absorbed. Remove from heat and set aside.
  3. In a large mixing bowl, mix mayonnaise, lime juice and wasabi. Add cabbage, carrots and onions. Toss to coat.
  4. On a grill or in a cast iron pan, slightly toast the tortillas, about 1 minute on each side.
  5. To assemble, place mushrooms onto each tortilla and add some cabbage slaw and avocado slices. Garnish with cilantro and serve warm.
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Drink Pairings

Fried Chicken Biscuits with Hot Honey

Let’s go to the south with this Fried Chicken Biscuit drizzled with hot honey. Use biscuit shortcuts to make this recipe easy and approachable while you fry that chicken! This recipe offers a sweet heat flavor to a classic.
Ingredients Instructions

Ingredients

Serves 6 sandwiches
½ cup (125 ml) honey
½ tbsp (7.5 ml) red pepper chili flakes (or to taste)
½ tbsp (7.5 ml) white vinegar
⅛ tsp (a pinch) + ½ tsp (2.5 ml) salt, divided
6 boneless, skinless chicken thighs
1 cup (250 ml) buttermilk
2½ cups (625 ml) Bisquick mix
2 tsp (10 ml) baking powder
1 tbsp (15 ml) garlic powder, divided
1 cup (250 ml) grated sharp cheddar
1 large jalapeño pepper, diced (or to taste)
⅔ cup (160 ml) 2% milk (do not sub), plus more if needed
2 tbsp (30 ml) melted butter
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) paprika
1 tsp (5 ml) pepper
3 cups (750 ml) neutral-flavoured oil, for frying
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha or hot sauce of choice
¼ cup (60 ml) sliced pickles
12 leaves butter lettuce

Instructions

  1. To make hot honey, in a small saucepan over medium heat, heat honey and chili flakes. Add vinegar and ⅛ tsp (a pinch) salt. Let cool and set aside.
  2. Place chicken on a parchment-lined cutting board and lay another sheet of parchment on top of chicken. Using a meat mallet or rolling pin, gently bang the chicken to flatten and tenderize. Place in a bowl, add buttermilk and marinate for at least 4 hours or overnight.
  3. Preheat oven to 425 F (220 C).
  4. In a separate bowl, mix Bisquick, baking powder, ½ tbsp (7.5 ml) garlic powder, cheddar and jalapeños. Add milk and stir for 30 seconds, until a dough forms. If dough is too dry, add 1 tbsp (30 ml) more milk. Do not over-mix the dough. Once dough has come together, place it on a clean, dry, floured surface. Form into a rectangle about 1½-in (4 cm) thick. Cut into 6 portions. Place on a parchment-lined baking sheet. Brush tops with melted butter. Bake for 12 to 15 minutes, until golden brown and cooked through. Remove from oven and set aside.
  5. Remove chicken from refrigerator and allow to come slightly to room temperature, about 30 minutes.
  6. In a large mixing bowl, combine flour, ½ tsp (2.5 ml) salt, ½ tbsp (7.5 ml) garlic powder, paprika and pepper.
  7. In a cast iron pan over medium-high heat, heat frying oil to 350 F (175 C).
  8. Dredge each piece of chicken in flour mixture and place in frying oil. Do in 2 batches so you don’t overcrowd the pan.
  9. Fry on each side for 3 to 4 minutes, until golden brown and cooked through or until an internal temperature of 170 F (80 C). Season with salt and pepper and allow to rest on a wire rack for 5 minutes before serving.
  10. In a small mixing bowl, mix mayonnaise and sriracha.
  11. To assemble, cut each biscuit in half lengthwise. Spread on some sriracha mayonnaise. Add pickles and lettuce. Place a piece of chicken on bottom halves and drizzle with hot honey. Close each sandwich with top biscuit half and enjoy.
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Drink Pairings

Sweet Chipotle-Glazed Corn with Cumin Lime Crema

Bust out the barbecue and pick up some fresh BC corn to make this recipe come to life. Create your own sweet-chipotle glaze for optimal sweet and spicy flavors to your preference. Serve as a side dish at your next outdoor barbecue.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 cloves garlic, minced
¼ cup (60 ml) butter, melted
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) chipotle powder
¼ tsp (1 ml) salt, plus more to taste
4 to 6 ears corn, husks removed
½ cup (125 ml) sour cream
1 lime, juice only
1 tsp (5 ml) ground cumin
pepper, to taste
1 cup (250 ml) fresh cilantro leaves

Instructions

  1. In a small mixing bowl, mix garlic, butter, maple syrup, chipotle powder and salt.
  2. Preheat barbecue grill to medium-high. Using a pastry brush, brush half the chipotle butter onto each piece of corn. Grill for 10 minutes, rotating corn every few minutes, until corn is cooked through. Brush remaining chipotle butter onto corn and place on a platter to rest.
  3. To make cumin lime crema, in a small mixing bowl, mix sour cream, lime juice and cumin. Season with salt and pepper. Place mixture into a squeeze bottle and drizzle sauce over corn. Garnish with cilantro and serve warm.
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Drink Pairings

Rainbow Salad with Kelp Noodles

Taking inspiration from our ocean, try this Rainbow Salad with Kelp Noodle recipe. This can be used as a side dish for outdoor entertaining or eaten on its own as a main. Omit and add ingredients as dietary needs require. 
Ingredients Instructions

Ingredients

Serves 6
12 oz (340 g) extra-firm tofu
3 tbsp (45 ml) palm sugar or light brown sugar
1 tbsp (15 ml) tamarind paste
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) sesame oil
¼ tsp (1 ml) red pepper chili flakes
2 tbsp (30 ml) extra-virgin olive oil
1 small zucchini, trimmed
1 medium carrot, peeled
1 red beet, trimmed and peeled
1 orange or yellow bell pepper, trimmed and thinly sliced into matchsticks
12 oz (340 g) kelp noodles, rinsed well under warm water
¼ cup (60 ml) packed fresh cilantro leaves
2 green onions, trimmed and thinly sliced
1 cup (250 ml) bean sprouts
½ cup (125 ml) roasted peanuts, plus more for garnish (optional)
1 or 2 Thai (bird’s eye) chilies, finely sliced (optional)
¼ cup (60 ml) fresh Thai basil leaves (optional)
1 lime, cut into wedges (optional)

Instructions

  1. Remove tofu from package and place on a cutting board or plate between several pieces of paper towel or a clean tea towel. Place a heavy pan, such as cast iron, on tofu and let sit for 20 minutes.
  2. Meanwhile, in a small saucepan over medium heat, whisk sugar, tamarind paste, fish sauce, rice vinegar and sesame oil. Whisk constantly until sugar has dissolved and mixture is hot but not simmering. Remove from heat and whisk in chili flakes and olive oil until thoroughly combined.
  3. Cut pressed tofu into ¾-in (2 cm) pieces and place in a medium bowl. Toss with about half the dressing. Set tofu and remaining half of dressing aside while preparing remaining ingredients for dish.
  4. Using a spiralizer, spiralize zucchini, carrot and beet. If you don`t have a spiralizer, you can cut vegetables into thin matchsticks. To prevent red beet from staining other vegetables, rinse spiralized beet well under cold running water until water runs clear.
  5. When ready to serve, in a large bowl, combine spiralized vegetables, matchstick peppers, kelp noodles, cilantro leaves, green onions, bean sprouts, peanuts and Thai chilies if desired. Add tofu and any remaining dressing from tofu bowl and gently toss everything together. Add enough reserved dressing to dress salad as desired. Toss again gently to combine. Divide among serving bowls and garnish with some whole or torn Thai basil leaves, extra peanuts and lime wedges, if desired. Enjoy immediately.
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Drink Pairings

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