CHIPOTLE BOURBON-MARINATED BEEF AND PINEAPPLE SKEWERS
Ingredients
Serves 4 to 5 (makes 8 skewers)
¼ cup (60 ml) vegetable oil, divided
1 small onion, finely chopped
3 garlic cloves, finely minced
1 cup (250 ml) ketchup
½ cup (125 ml) bourbon, divided
3 tbsp (45 ml) apple cider vinegar
3 tbsp (45 ml) molasses
1 tbsp (15 ml) honey or agave syrup
1 chipotle chili, chopped, along with some adobo sauce, to taste
½ tsp (2 ml) dried thyme
½ tsp (2 ml) cayenne
kosher salt and pepper, to taste
2 lbs (1 kg) thick-cut sirloin steak, about 1½-in (3.75 cm) thick, cut into 1½-in (3.75 cm) cubes
1 medium red pepper, cored and cut into 2-in (5 cm) chunks
½ pineapple, cored and cut into 2-in (5 cm) chunks
8 to 16 heirloom cherry tomatoes
8 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
Instructions
- In a medium saucepan over medium heat, heat half the vegetable oil, add onion and garlic, sauté until softened, about 5 minutes. Stir in ketchup, half the bourbon, vinegar, molasses, honey or agave syrup, chipotle, thyme and cayenne. For more heat and smoky flavour, add adobo sauce. Remove ¼ cup (60 ml) of the mixture and place into mixing bowl. Set aside.
- Simmer remaining mixture over low heat, until thickened, about 40 minutes. Transfer to a blender and carefully process until smooth. Season with salt and pepper.
- Whisk reserved sauce with remaining vegetable oil and bourbon until blended. Add cubed beef and mix well. Transfer the whole mixture to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for at least 1 hour, turning bag occasionally, or refrigerate up to 1 day. This marinade can also be used for chicken or pork.
- Remove beef pieces, discard excess marinade. On the skewers, alternately thread beef with pineapple and cherry tomatoes. Place on a preheated charcoal or gas grill over medium-high heat. Grill for 8 to 10 minutes or until cooked to desired doneness, turning once.
Drink Pairings
WATERMELON SALSA
Ingredients
Serves 4 cups (1 L)
1 tbsp (15 ml) lime juice
2 tbsp (30 ml) light coloured honey, such as clover
½ tsp (2 ml) salt
2 cups (500 ml) seeded and chopped watermelon
½ cup (125 ml) English cucumber, seeded and chopped
½ cup (125 ml) red pepper, seeded and chopped
¼ cup (60 ml) finely diced red onion
1 jalapeño pepper, seeded and finely chopped
¼ cup (60 ml) cilantro leaves, finely chopped
2 tbsp (30 ml) basil leaves, finely chopped
2 tbsp (30 ml) mint leaves, finely chopped
Instructions
- In a large bowl, whisk together lime juice, honey and salt until salt has dissolved. Add remaining ingredients and toss to combine. Refrigerate for at least 1 hour before serving. Best enjoyed the same day it is made.
- This salsa is great over grilled chicken, pork, seafood or on a vegetarian quesadilla. It is also delicious on its own simply scooped up with tortilla chips.
Drink Pairings
BLUEBERRY, MANGO AND JICAMA SALSA
Ingredients
Serves 3 cups (750 ml)
1 tbsp (15 ml) Ponzu sauce
1 tbsp (15 ml) light brown sugar
1 tbsp (15 ml) lime juice
1 cup (250 ml) chopped mango
1 cup (250 ml) blueberries, cut in half if large
½ cup (125 ml) diced jicama
1 green onion, white and light green parts sliced into thin rounds
1 serrano or jalapeño pepper, seeded and finely chopped
2 tbsp (30 ml) mint leaves
salt, to taste
Instructions
- In a large bowl, whisk together Ponzu sauce, brown sugar and lime juice, until sugar has dissolved. Add remaining ingredients and toss to combine. Refrigerate for at least 1 hour before serving. Best enjoyed the same day it is made.
- Try this salsa over grilled chicken, pork, steak or fish.
Drink Pairings
YOGURT TART WITH FRESH CITRUS SALAD
Ingredients
Serves 10
1¼ cups (310 ml) all-purpose flour
½ cup (125 ml) slivered blanched almonds
¾ cup (175 ml) granulated sugar, divided
¼ tsp (1 ml) salt
½ cup (125 ml) cold unsalted butter, cut into large chunks
1½ tsp (7 ml) vanilla extract, divided
6 tbsp + 1 tsp (90 + 5 ml) cold water, divided
½ cup (125 ml) granulated sugar
1 star anise
1 cinnamon stick
2 green cardamom pods, crushed
½ cup (125 ml) orange juice
1 tbsp (15 ml) powdered gelatin
¼ cup (60 ml) light coloured honey, such as wildflower
1½ cups (375 ml) natural Greek yogurt
2 to 3 medium oranges
Instructions
- To make crust: in a food processor, blend flour, almonds, ¼ cup (60 ml) sugar and salt until nuts are finely ground. Add butter and pulse until mixture resembles coarse meal. Pulse in ½ tsp (2 ml) vanilla extract and 1 tbsp + 1 tsp (20 ml) water to form moist clumps. Press evenly into a 9-in (23 cm) tart pan with a removable base. Freeze for 30 minutes.
- While crust is freezing, preheat oven to 375 F (190 C).
- Bake crust until golden brown, about 20 minutes. Press any puffed up sections back into tin. Set aside to cool completely on a wire rack.
- While crust is cooling prepare spiced syrup. In a small saucepan over medium-high heat, stir together remaining ½ cup (125 ml) sugar, 5 tbsp (75 ml) water, star anise, cinnamon stick and crushed cardamom pods. Simmer until all the sugar has dissolved. Remove saucepan from heat and cool completely at room temperature.
- Once crust is cooled, prepare filling. In a small saucepan, stir together orange juice and gelatin. Set aside for 5 minutes. Place gelatin mixture over medium heat and stir in honey. Once gelatin is completely dissolved transfer to a bowl and whisk in yogurt and remaining 1 tsp (5 ml) vanilla extract. Pour filling into completely cooled crust and refrigerate for at least 1 hour, up to overnight.
- With a knife, cut away peel and pith from oranges before cutting into slices. Just before serving, arrange orange slices over set yogurt filling and brush with spiced syrup.
Drink Pairings
ADULT GRAPEFRUIT, BASIL AND VODKA POPSICLES
Ingredients
Serves 10 popsicles
1 cup (250 ml) granulated sugar
1 cup (250 ml) water
6 large basil leaves, plus extra
½ vanilla bean, split in half
1½ cups (375 ml) white grapefruit juice
¼ cup (60 ml) vodka (or substitute additional white grapefruit juice)
2 to 3 red grapefruits
Instructions
- In a medium saucepan over medium-high heat, stir together sugar and water. Simmer until all the sugar has dissolved. Remove saucepan from heat and stir in 6 basil leaves and vanilla bean. Set aside until cooled at room temperature.
- While simple syrup is cooling, cut away rind and white membrane from outside of each grapefruit. Working with 1 grapefruit at a time, cut out segments between white pith so that you are left with a grapefruit segment free from any pith. Once both grapefruits have been broken down into segments, cut each segment into 3 or 4 pieces.
- Strain basil-vanilla simple syrup into a pitcher and discard remaining solids. Julienne another 2 or 3 basil leaves, if desired, and stir into syrup along with white grapefruit juice and vodka until well combined.
- Fill popsicle moulds ¾ full with grapefruit juice mixture. Add a couple of grapefruit pieces to each mould, pushing down to submerge them. Freeze popsicles for about 45 minutes before adding popsicle sticks. Freeze until frozen solid, about 6 to 8 hours. Unmould popsicles and enjoy.
Drink Pairings
GRILLED PORK CHOPS WITH BLUEBERRY BARBECUE SAUCE
Ingredients
Serves
4 medium pork chops
¼ cup (60 ml) olive oil
1 tbsp (15 ml) brown sugar
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) grainy mustard
4 garlic cloves, minced
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) salt
½ tsp (2 ml) pepper
BLUEBERRY BARBECUE SAUCE:
1 tbsp (15 ml) olive oil
1 medium onion, finely chopped
1 piece fresh ginger, about ½-in (1.25 cm), grated
3 garlic cloves, minced
3 cups (750 ml) BC blueberries
¼ cup (60 ml) maple syrup
4 tbsp (60 ml) apple cider or balsamic vinegar
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 ml) molasses
1 tsp (5 ml) lemon juice
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground cumin
½ tsp (2 ml) chili powder
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) salt
½ tsp (2 ml) pepper
Instructions
- Place pork chops in a glass or ceramic baking dish, set aside.
- Whisk remaining ingredients together, except barbecue sauce, and pour over pork chops. Marinate for 1 to 4 hours.
- Preheat barbecue to medium-high.
- Remove pork chops from marinade and place on a lightly oiled grill. Grill pork chops until nicely browned and the internal temperature reads 145 F (63 C). Remove to a warmed platter and let rest for 5 minutes. Drizzle warmed Blueberry Barbecue Sauce over the chops and serve.
- To make BLUEBERRY BARBECUE SAUCE: In a large skillet, heat olive oil and add onion, ginger and garlic and cook until the onion is softened. Add remaining ingredients and gently combine.
- Simmer over medium heat until sauce is slightly reduced and bubbling. Remove from heat and let cool.
- Purée half of the sauce in a blender until smooth and combine with finished sauce. Store in refrigerator until ready to use, for up to 2 weeks. Warm before serving. Makes 4 cups (1 L).
Drink Pairings
PLUM CLAFOUTIS WITH THYME
Ingredients
Serves 6
1 cup (250 ml) whole milk
3 eggs
½ cup (125 ml) white sugar
2 tbsp (30 ml) butter, melted
1 tsp (5 ml) vanilla
½ cup (125 ml) all-purpose flour
2 large plums, pitted and each cut into 8 pieces
1 tsp (5 ml) finely chopped fresh thyme
Instructions
- Preheat oven to 325 F (170 C).
- In a blender, pulse milk, eggs, sugar, melted butter and vanilla a few times to mix ingredients. Add flour and pulse until well mixed. Don't over blend.
- Pour mixture into a greased 8-in (20 cm) pie pan or a cast iron skillet of the same size. Toss cut plums in thyme and place on top of batter. Bake for 30 to 40 minutes until it is puffed up and golden. Serve immediately.
Drink Pairings
GRILLED APRICOTS WITH GOAT’S CHEESE AND HONEY
Ingredients
Serves 4
1 tbsp (30 ml) olive oil
8 fresh apricots, halved and pitted
4 oz (125 g) goat’s cheese, preferably soft and creamy variety
2 tbsp (30 ml) honey
sprigs of fresh mint or rosemary, for garnish
fresh greens (optional)
Instructions
- Preheat barbecue to medium and lightly oil grill. Alternatively, heat a lightly oiled cast iron pan on medium-high heat.
- Grill apricots cut sides down until fruit is easily turned. Turn apricots and continue cooking until they are soft. Place on a platter and top each half with goat’s cheese. Drizzle with honey and garnish with mint or rosemary. Serve immediately as a side dish or on fresh greens.
Drink Pairings
OKANAGAN PEACH AND FRASER VALLEY RASPBERRY POUND CAKE
Ingredients
Serves 8
2¼ cups (560 ml) all-purpose flour, plus extra for dusting
½ tsp (2 ml) salt
1 tbsp (15 ml) baking powder
¾ cup (175 ml) sugar, plus 1 tbsp (15 ml) for sprinkling
¾ cup (175 ml) unsalted butter, plus extra for greasing pan
5 eggs
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) BC honey
1 tsp (5 ml) grated lemon zest
2 tbsp (30 ml) milk
4 medium Okanagan peaches, blanched, peeled, each cut into 8 wedges
1 cup (250 ml) BC raspberries
STREUSEL, recipe follows
1 cup (250 ml) all-purpose flour
6 tbsp (90 ml) unsalted butter, softened
¼ cup (60 ml) brown sugar
1 tsp (5 ml) salt
Instructions
- Preheat oven to 325 F (170 C). Butter a 9-in (23 cm) square cake pan, dust with flour and set aside.
- Into a medium-sized bowl, sift flour, salt and baking powder. Set aside.
- In another medium sized bowl, cream sugar and butter with a mixer until light and fluffy. Add eggs, one at a time, mixing and scraping bowl down after each addition. Add vanilla extract, honey and lemon zest.
- Fold in half the dry ingredients, then fold in milk. Fold in remaining dry ingredients.
- Pour batter into cake pan and top with peaches and raspberries, sprinkle with Streusel, recipe below. Bake for about 45 minutes, or until cake tester or skewer comes out clean. Let cool before cutting and serving.
- To make STREUSEL: In a medium bowl, mix all ingredients together with a wooden spoon or fingers until everything is blended. The mixture will be crumbly.
Drink Pairings
VANILLA BEAN PANNA COTTA WITH BOURBON PEACHES
Ingredients
Serves 6
6 sheets gelatin
2 cups (500 ml) half and half cream
2 cups (500 ml) cold whipping cream
½ cup (125 ml) granulated sugar
2 tbsp (30 ml) Madagascar vanilla paste or 2 vanilla pods, seeds scraped
1 tbsp (15 ml) unsalted butter
2 fresh peaches, peeled, stone removed and each cut into 12 thin slices
2 tbsp (30 ml) raw brown sugar
2 to 3 oz (60 to 90 ml) bourbon
1 cup (250 ml) crumbled Amaretti cookies
½ cup (125 ml) fresh raspberries
Instructions
- Place gelatin sheets in a shallow bowl of cold water. Set aside for a few minutes to soften and allow to bloom.
- In a medium-sized saucepan combine half and half cream, granulated sugar and vanilla paste or seeds. Bring to a slow simmer over medium heat. Using your hands, squeeze out excess water from gelatin sheets and add to half and half cream. Raise heat to mediumhigh and cook, stirring constantly, until gelatin is dissolved completely.
- Remove saucepan from heat and strain through a fine-meshed sieve into a large bowl. Slowly stir in ice cold whipping cream using a spoon. Then pour into 6 individual serving glasses. Refrigerate until set, about 4 hours.
- When panna cotta has set and you’re ready to serve, melt butter in large frying pan. Add sliced peaches and cook until pale golden on one side. Then flip slices and add sugar. Toss over medium heat until sugar is melted. Carefully add bourbon as it will flare up. Remove pan from heat allowing flame to burn out. Cool briefly.
- Sprinkle crumbled cookies onto panna cotta and spoon peaches in bourbon sauce over top. Garnish with a few raspberries and serve immediately.