White Chocolate & Blueberry Ganache Tart

This tart combines luxuriously smooth white chocolate with vibrant, first-of-the-season blueberries gently simmered with the herbal sweetness of Galliano Vanilla, all nestled in a golden, buttery crust. Pair this dessert with these BC VQA wines: Inniskillin Okanagan Riesling Icewine or See Ya Later Ranch Sparkling Brut.
Ingredients Instructions

Ingredients

Serves 6 - 8
2 cups (500 ml) fresh blueberries, plus more for garnish
½ cup (125 ml) Galliano Liqueur
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) fresh lemon juice
2 tsp (10 ml) cornstarch, dissolved in 2 tsp (10 ml) water
12 oz (340 g) white chocolate, cut into ½-in (1.25 cm) chunks
1 cup (250 ml) whipping cream
1 × 10-in (25 cm) baked and cooled Pâte Sucrée Tart Shell, make ahead, recipe follows
fresh mint leaves, for garnish
edible flowers, for garnish
dollops of whipped cream, for garnish (optional)
PÂTE SUCRÉE TART SHELL | Makes 1 × 10-in (25 cm) tart shell
1 cup (250 ml) icing sugar
½ tsp (2.5 ml) salt
¾ cup (180 ml) unsalted butter, room temperature
1 egg, room temperature
1 tsp (5 ml) vodka or gin
2½ cups (625 ml) all-purpose flour, plus more for dusting

Instructions

  1. In a small saucepan over medium heat, combine blueberries, Galliano and sugar and bring to a simmer. Mash gently with a potato masher or fork and cook until thickened to a heavy syrup consistency, about 20 minutes. Add lemon juice and cornstarch-water mixture, stir until thickened and remove from heat.
  2. Place white chocolate in a heatproof bowl.
  3. In a separate saucepan over medium heat, bring cream to a simmer, then pour over white chocolate. Let sit for about 3 minutes to soften chocolate slightly, then stir until smooth. Fold in blueberry mixture.
  4. Pour filling into baked and cooled tart shell, then transfer to refrigerator until set, at least 3 hours.
  5. Garnish with fresh blueberries, mint leaves, a few edible flowers and dollops of whipped cream, if using.
  6. PÂTE SUCRÉE TART SHELL | Makes 1 × 10-in (25 cm) tart shell
  7. Chill 2 cups (500 ml) baking beads or dry beans.
  8. In a small bowl, sift icing sugar and salt.
  9. In bowl of a stand mixer fitted with paddle attachment, combine butter and sifted sugar mixture. Mix at low speed for about 2 minutes. Add egg and vodka, then raise mixer speed to medium and mix for another 2 minutes, scraping down sides of bowl as needed. Add flour and mix on low speed for about 30 seconds, just until dry flour is no longer visible.
  10. Transfer dough to a lightly floured surface and bring together until just combined, then form into a disc. Wrap in plastic wrap and chill for at least 30 minutes. Dough can be made up to 48 hours ahead.
  11. On a lightly floured surface, roll pastry to ⅛- to ¼-in (0.3 to 0.6 cm) thick. Cut out a 13-in (32.5 cm) circle of pastry and transfer to a 10-in (25 cm) tart pan with removable bottom. Press dough gently into edges of pan and trim overhanging edges. Transfer to refrigerator and chill for 30 minutes.
  12. Preheat oven to 350 F (175 C).
  13. Place tart shell on a baking tray, then line it with parchment and fill with chilled baking beads or dry beans. Transfer to oven and bake for about 20 minutes, until edges of pastry are golden brown. Remove from oven and carefully remove parchment and baking beads or beans. Lower oven temperature to 325 F (160 C) and continue to bake tart shell for about 20 more minutes, until evenly browned. Let cool to room temperature.
  14. Leftover dough and trim can be reformed and used for cookies or baked into decorative shapes for garnish. Baked tart shell can be wrapped in plastic wrap and stored at room temperature for up to 1 day or frozen for up to 3 weeks.
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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 Instructions

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish kale with sliced pears, some savoury granola and some pickled cranberries. Serve remaining dressing alongside for diners to help themselves.
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Drink Pairings

Parsnip & Apple Braid with Cranberry Chutney

This stunning vegetarian dish is sure to impress no matter your dietary preference. A member of the carrot family, parsnips lend a sweetness and robust texture to dishes, making them a great choice to include in a holiday vegetarian offering. The accompanying Cranberry Chutney not only complements the braid but also pairs beautifully with other elements of the meal. Red Rooster Pinot Noir and or Chateau Ste. Michelle Chardonnay make excellent pairings for this dish.
Ingredients Instructions

Ingredients

Serves 6 - 8
4 medium parsnips, trimmed and peeled
1 medium red onion
2 tbsp (30 ml) olive oil
½ cup (125 ml) roasted shelled chestnuts, chopped
1 large Granny Smith apple, peeled and diced
2 tbsp (30 ml) maple syrup
5 large leaves fresh sage, finely chopped
½ cup (125 ml) canned brown lentils, drained and rinsed
⅔ cup (160 ml) Mommessin Cuvée Saint Pierre Rouge
kosher salt and freshly ground black pepper, to taste
1 lb (450 g) frozen puff pastry, thawed
2 tbsp (30 ml) milk
Cranberry Chutney, to serve, make ahead, recipe follows
CRANBERRY CHUTNEY
1 large navel orange
1 cup (250 ml) water
¾ cup (180 ml) granulated sugar
1 × 12 oz (340 g) bag fresh cranberries
1 large Granny Smith apple, peeled and diced
½ cup (125 ml) cider vinegar
¼ tsp (1 ml) ground ginger

Instructions

  1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment.
  2. Dice parsnips and onion and place on lined baking sheet. Drizzle oil over vegetables and toss to coat evenly. Arrange vegetables in a single layer on sheet and roast until just tender, about 20 minutes.
  3. Remove vegetables from oven and stir in chestnuts, diced apples, maple syrup and sage. Return to oven and roast for another 10 minutes.
  4. Meanwhile, in a small saucepan over medium heat, stir lentils and wine. Bring to a simmer and cook, stirring often, until lentils have broken down and mixture is consistency of mashed potatoes, about 10 minutes. Remove from heat and set aside.
  5. Transfer warm roasted vegetables to a large bowl and stir in lentil mixture. Season to taste with salt and pepper. Reline baking sheet with fresh parchment. Set aside.
  6. Lay puff pastry out on a lightly floured work surface and roll into a larger 12 × 15-in (30 × 38 cm) rectangle. If your puff pastry comes in 2 sheets, you may need to overlap slightly and roll together to get size needed. Ensuring middle third remains intact, diagonally slice outer thirds in 1-in (2.5 cm) thick strips. Remove end strips from each side. Gently transfer pastry onto lined baking sheet. Spread parsnip filling evenly along centre third of pastry. Starting at 1 end, overlap strips of pastry from alternating sides to cover filling until it is fully wrapped. Tuck pastry under each end to enclose filling. Brush surface of braid with milk.
  7. Bake until puffed and evenly golden brown, 20 to 25 minutes. Let cool for at least 20 minutes on baking sheet, then transfer to a serving platter and slice to serve with Cranberry Chutney.
  8. CRANBERRY CHUTNEY | Makes about 2 cups (500 ml)
  9. Finely zest orange rind and set aside. Cut away peel and pith from orange. Working over a small bowl to catch any juice, cut between membranes to release orange segments. Chop orange segments, add to bowl with any orange juice and set aside.
  10. In a medium saucepan, stir water and sugar. Place over medium-high heat and bring to a boil, stirring often. Once sugar has dissolved, add cranberries, diced apples, cider vinegar, ginger, orange zest, chopped orange segments and any orange juice. Return mixture to a boil, then reduce heat to medium-low and simmer, stirring often, for about 10 minutes.
  11. Pour chutney into a heatproof bowl and place a piece of parchment directly on surface of chutney. Set aside to cool at room temperature. Can be made ahead and stored in an airtight container in refrigerator for up to 4 days. Bring to room temperature again before serving.
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Drink Pairings

Hard Cider Gravy

Gravy is a starring staple at Thanksgiving and, for many, crowns everything from slices of turkey to mashed potatoes to vegetables. This recipe can be made ahead and refrigerated until ready to use. For best results, use Strongbow Original Dry Cider in this gravy.
Ingredients Instructions

Ingredients

Serves 6
½ cup + 2 tbsp (155 ml) unsalted butter, divided
¾ cup (180 ml) all-purpose flour
1 medium onion, sliced
2 cloves garlic, smashed
1 large Gala apple, cored and chopped
2 cups (500 ml) Strongbow Original Dry Cider
7 cups (1.75 L) homemade turkey stock or low-sodium chicken stock
kosher salt and freshly ground black pepper, to taste

Instructions

  1. In a small frying pan over medium-high heat, melt ½ cup (125 ml) butter. Sprinkle flour over melted butter and cook, whisking constantly, until mixture is golden and smells nutty, 2 to 4 minutes. This is called a roux. Transfer roux to a heatproof bowl and set aside. Roux will darken as it sits.
  2. In a medium saucepan over medium heat, heat remaining 2 tbsp (30 ml) butter. Add onions, garlic and apples, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 18 to 20 minutes. Stir in cider, bring to a simmer and let cook until liquid volume has reduced by about half, about 4 minutes. Stir in stock, reduce heat and simmer for 30 minutes. Strain infused stock through a fine-mesh strainer into a large bowl, pressing on solids to extract as much liquid as possible before discarding solids.
  3. Return strained stock to saucepan and bring to a boil over medium-high heat. Add roux in 4 additions, whisking constantly after each addition and making sure roux is incorporated before adding next amount. Whisk gravy constantly until thick and smooth, about 5 minutes. Gravy should be consistency of heavy cream. Season to taste with salt and pepper.
  4. Transfer to a gravy boat or bowl and serve while warm. Can be made ahead and stored in an airtight container in refrigerator for up to 3 days. Warm gently over low heat before serving, whisking in a bit more cider or stock to thin if needed.
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Drink Pairings

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

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

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

Brown Sugar & Cardamom-Rubbed Pineapple with Tamarind Rum Caramel

This sweet and savoury grilled pineapple dish is happy to share the plate with a smoky, grilled BBQ dinner as it is with a scoop of vanilla ice cream. Villa Teresa Prosecco Rosé makes a great pairing with this grilled pineapple recipe.
Ingredients Instructions

Ingredients

Serves 4-6
¾ tsp (4 ml) cardamom seeds
½ tsp (2.5 ml) black peppercorns
2 tbsp (30 ml) brown sugar
½ tsp (2.5 ml) ground cinnamon
⅛ tsp (a pinch) ground nutmeg
⅛ tsp (a pinch) salt
1 pineapple, peeled and cut into 5-in (12.5 cm) long wedges
Tamarind-Rum Caramel, make ahead, recipe follows
Toasted coconut shavings, for garnish
flaked sea salt, for garnish
TAMARIND RUM CARAMEL (Makes about ¾ cup (180 ml))
1 cup (250 ml) granulated sugar
½ cup (125 ml) water
⅓ cup (80 ml) coconut milk
⅓ cup (80 ml) Captain Morgan Spiced Rum
2 tbsp (30 ml) seedless tamarind pulp or 1 tbsp (15 ml) tamarind paste
1½ tbsp (22.5 ml) light soy sauce
½ Thai (bird’s eye) chili, sliced lengthwise

Instructions

  1. In a small pan over medium-low heat, combine cardamom seeds and peppercorns and toast until fragrant, 3 to 4 minutes. Transfer to a mortar and pestle and grind to medium-fine consistency. Mix with brown sugar, cinnamon, nutmeg and salt.
  2. Gently rub spice mixture into pineapple wedges and let sit for 15 to 20 minutes.
  3. Preheat barbecue grill to medium-high.
  4. Grill pineapple about 2 minutes per side, until lightly caramelized, then transfer to a serving dish. Drizzle with Tamarind-Rum Caramel and garnish with toasted coconut shavings and flaked sea salt.
  5. Serve as a sweet side dish or savoury dessert; this is as happy with grilled prawns and chicken as with vanilla ice cream.
  6. TAMARIND RUM CARAMEL (Makes about ¾ cup (180 ml))
  7. In a medium saucepan, whisk sugar and water until combined. Cook over medium-high heat, without stirring, until sugar caramelizes and becomes a medium amber colour.
  8. Lower heat and carefully add coconut milk, making sure to keep hands clear from splatters. Whisk until smooth, then add rum, tamarind, soy sauce and chilies, breaking up any large pieces of tamarind.
  9. Remove from heat and steep 10 minutes, then strain, pressing gently with a spatula. Can be stored in an airtight container in refrigerator for up to 1 week.
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Drink Pairings

Whipped Feta with Red-Wine Grilled Mixed Berries

This fun, dippable whipped feta red-wine dessert is a great choice when wanting to serve something to linger over at the end of a meal. Serve with an array of fruit, cookies or grilled brioche, allowing diners to choose their own sweet adventure. Pair with Dirty Laundry Hush Rosé.
Ingredients Instructions

Ingredients

Serves 4
10 oz (280 g) feta, crumbled
⅓ cup (80 ml) plain Greek yogurt
1 tbsp (15 ml) extra-virgin olive oil
4 tbsp (60 ml) liquid clover honey, divided
½ tsp (2.5 ml) ground cardamom
1 lb (450 g) mixed red berries (such as strawberries, raspberries, blackberries or cherries), halved if large
3 tbsp (45 ml) See Ya Later Ranch Poppy Red
fresh thyme leaves, mint leaves and/or basil leaves, for garnish
selection of fruit, cookies or grilled brioche, to serve

Instructions

  1. Preheat barbecue grill to medium-high.
  2. Meanwhile, make whipped feta. In bowl of a food processor fitted with an S blade, combine feta, yogurt, olive oil, 2 tbsp (30 ml) honey and cardamom. Blend until smooth and creamy, scraping down sides of bowl with a rubber spatula as needed. Transfer to a bowl and refrigerate until ready to serve.
  3. In a medium bowl, gently toss mixed berries, red wine and remaining 2 tbsp
  4. (30 ml) honey. Stack 2 layers of heavy-duty foil on top of each other and fold up sides slightly. Add berry mixture and bring up edges to create an open parcel. Alternatively, you could use an ovenproof frying pan. Place over flames, reduce heat to medium and grill for 10 to 15 minutes, taking care to stir every few minutes. Berries should be softened and starting to release their juices. If not, continue to grill for another 5 to 10 minutes.
  5. To assemble, spread whipped feta onto a dinner plate or into a shallow bowl. Spoon warm berries over whipped feta. Garnish with a drizzle of berry juices and a sprinkling of herbs. Serve alongside fruit, cookies or brioche for dipping.
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Drink Pairings

Okanagan Peach Bourbon Upside-Down Barbecue Cake

While grilling this season, why not try baking on the barbecue? This cake is cooked on the grill in a cast iron skillet. If you would rather bake inside, simply cook the caramel on the stovetop over medium heat and bake the cake in a 350 F (175 C) oven for 35 to 40 minutes. This cake is also delicious using nectarines or plums in place of peaches. Pair this recipe with No Boats on Sunday BC Cider.
Ingredients Instructions

Ingredients

Serves 8 to 10
¾ cup (180 ml) unsalted butter, divided
⅓ cup (80 ml) lightly packed light brown sugar
3 tbsp (45 ml) Maker’s Mark Kentucky Straight Bourbon Whisky
½ cup + 2 tbsp (155 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) kosher salt
¼ cup (60 ml) finely ground pecans
1½ cups (375 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
3 to 4 peaches, pitted and sliced into thin half-moons

Instructions

  1. With lid closed, preheat 1 side of barbecue grill so temperature registers 350 F (175 C).
  2. Place an 8- or 9-in (20 or 23 cm) cast iron skillet over flame. Add ¼ cup (60 ml) butter, brown sugar and bourbon and stir with a wooden spoon until butter has melted and mixture is bubbling, about 4 minutes. Remove skillet from heat and set aside while making cake batter.
  3. In a medium saucepan, melt remaining
  4. ½ cup (125 ml) butter over grill. Remove and stir in granulated sugar, eggs, vanilla, cinnamon, salt and ground pecans until well combined. Sift flour and baking powder overtop, then fold in with a rubber spatula until just combined.
  5. Artfully arrange peach slices over caramel in skillet, starting from centre and layering peaches in a spiral, making sure to fill in any gaps. Spoon batter over peaches and spread out evenly with a rubber spatula or back of a spoon.
  6. With barbecue still at 350 F (175 C), place skillet on grill over indirect heat (away from ignited burner), close lid and bake cake for 40 to 50 minutes, rotating skillet halfway through cooking time. Cake should look golden and a wooden skewer inserted in centre should come out clean.
  7. Remove skillet from grill, place on a rack and cool for 10 minutes. Run a knife around edge of skillet to loosen cake before inverting onto a serving plate. Serve warm or at room temperature.
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Drink Pairings

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