Green Olive & Smoked Almond Biscotti

This savoury take on a biscotti is just as at home on a cheese plate as it is next to a glass of wine. With their satisfying crunch, biscotti is an excellent canvas for spices, nuts and strong flavours. Feel free to customize the add in to create your own savoury biscotti creation. Try pairing this recipe with Friuli Pinot Grigio Ruffino Aqua Di.
Ingredients Instructions

Ingredients

Serves about 30 biscotti
3 cups (750 ml) all-purpose flour
2 tsp (10 ml) baking powder
1 cup (250 ml) pitted green olives (such as Castelvetrano), sliced in half
½ cup (125 ml) smoked almonds
½ tsp (2.5 ml) kosher salt
2 tbsp (30 ml) chopped fresh thyme leaves
1 cup (250 ml) finely grated Parmesan
2 large eggs
½ cup + 2 tbsp (155 ml) whole milk, plus more if needed

Instructions

  1. Preheat oven to 325 F (160 C). Line an 8-in (20 cm) square cake pan with parchment.
  2. In a large bowl, combine flour, baking powder, olives, almonds, salt, thyme and Parmesan and mix with a wooden spoon. Make a well in centre of mixture, add eggs and milk into well and mix well to combine. If there is lots of flour left in bottom of bowl, add an extra 1 tbsp (15 ml) milk and combine to make a stiff dough.
  3. Press mixture evenly into base of prepared pan. Bake until puffed and just starting to brown around edges, about 30 minutes. Let cool in pan for 10 minutes, then remove from pan and set aside until cool enough to handle, about another 10 minutes.
  4. Line 3 large baking sheets with parchment.
  5. Using a sharp knife, slice cooled cake into ¼-in (0.6 cm) thick slices and place on prepared baking sheets. Bake again until crisp and lightly golden, about another 20 minutes. Transfer biscotti to racks to cool completely before serving. Can be stored, fully cooled, in an airtight container at room temperature for up to 5 days.
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Drink Pairings

Raspberry Cheesecake Semifreddo

A Semi-Freddo is a delicious frozen dessert that hails from Italy. The term "Semi-Freddo" translates to "semi-frozen" in Italian, perfectly describing its texture. Far easier to make than churning ice cream but just as satisfying, it is mixed with the delicious flavours of a classic cheesecake, ensuring that this dessert will please any guest. Try pairing this recipe with Inniskillin Okanagan Reserve Riesling.
Ingredients Instructions

Ingredients

Serves 8 to 10
2 cups (500 ml) frozen raspberries
1 lemon, juice only
¼ cup + ⅔ cup (220 ml) granulated sugar, divided
9 egg yolks
1 tsp (5 ml) vanilla extract
2 cups (500 ml) whipping cream
½ cup (125 ml) cream cheese, room temperature
½ cup (125 ml) graham cracker crumbs
½ cup (125 ml) fresh raspberries
½ cup (125 ml) roasted, unsalted, shelled pistachios, chopped

Instructions

  1. Line a 5 × 12-in (12.5 × 30 cm) loaf pan with plastic wrap. Set aside.
  2. In a small saucepan over medium heat, heat raspberries, lemon juice and ¼ cup (60 ml) sugar. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Set aside and allow to cool completely.
  3. In a medium saucepan over medium-high heat, bring 2-in (5 cm) water to a boil. In a large metal bowl that fits onto saucepan, whisk egg yolks, remaining ⅔ cup (160 ml) sugar and vanilla until light and frothy. Place bowl over saucepan and whisk vigorously for 5 to 10 minutes, until egg yolks have thickened enough to coat the back of a spoon. Allow to cool.
  4. In a separate large metal bowl and using a handheld mixer, whisk whipping cream to form stiff peaks. Add cream cheese and whisk again to combine. Pour egg yolk mixture into whipped cream. Using a spatula, fold until combined.
  5. To assemble, pour half of the raspberry mixture into prepared loaf pan to create an even layer. Place in freezer for 15 minutes to freeze. Remove from freezer, pour half of the cream mixture into pan, sprinkle evenly with graham cracker crumbs and return to freezer to harden slightly, about 30 minutes. Remove from freezer, top with remaining raspberry mixture and then remaining cream mixture and freeze overnight.
  6. When ready to serve, remove from pan and flip upside down onto a serving dish. Slice into 1-in (2.5 cm) slices and serve with fresh raspberries and chopped pistachios. Can keep frozen for 2 weeks.
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Drink Pairings

BC Celebration

BC cranberry farmers account for approximately 75,000,000 lbs or 12% of the total cranberry production in North America, a considerable contribution worth celebrating. This cocktail offers cheers to all those who grow and nurture the agricultural bounty of British Columbia. Join in raising a glass to these hard-working people and celebrate the holidays with a local cranberry cocktail. Featuring G and W NUTRL and Saintly The Good Sparkling Rose.
Ingredients Instructions

Ingredients

Serves 1
¼ oz (7.5 ml) orange flower water
¾ oz (22 ml) NÜTRL Vodka
½ oz (15 ml) organic 100% pure cranberry juice (not from concentrate)*
¼ oz (7.5 ml) Simple Syrup**
2 oz (60 ml) Saintly The Good Sparkling Rosé
cranberries/orange twist, for garnish

Instructions

  1. Pour orange flower water into flute, swirl and discard excess. In mixing glass with cubed ice, combine vodka, juice and Simple Syrup. Stir to chill and dilute, then strain into flute, top with sparkling wine. Garnish as desired.
  2. * This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
  3. ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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Featuring

Mistletoe Moments

This aromatic, mint-infused spiced cocktail blends seasonal notes of cranberry, spices, and citrus. Its minty freshness sets the scene to rediscover special moments beneath the mistletoe. Embrace the seasonal flavours in this delightful cocktail, designed to add a touch of magic to your holiday moments. Featuring Empress 1908 Gin.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Victoria Distillers Empress 1908 Cocktail Gin
1 tbsp (15 ml) cranberry sauce
½ oz (15 ml) Simple Syrup*
¾ oz (22 ml) fresh lemon juice
2 dashes aromatic bitters
3 sprigs mint (save 1 for garnish)
fresh cranberries and a lemon twist, for garnish

Instructions

  1. In a cocktail shaker with cubed ice, combine gin, cranberry sauce, Simple Syrup, lemon juice, bitters and 2 mint sprigs. Shake vigorously and fine strain over cubed ice in an old-fashioned glass. Garnish with fresh cranberries, a lemon twist and a sprig of fresh mint.
  2. * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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Featuring

Holiday Punch

Combine the flavours of BC Whisky with rosemary honey, cranberry, and lemon along with the floral character of earl grey tea to create a memorable flavour experience. This Holiday Punch can be easily made a day or two before your next holiday gathering, allowing everything to harmoniously join in chorus. Featuring Shelter Point Distillery Single Malt Whiskey.
Ingredients Instructions

Ingredients

Serves 17
1 bottle (750 ml) Shelter Point Whisky
4 cups (1 L) Earl Grey tea*
1½ cups (375 ml) Rosemary Honey Syrup**
1½ cups (375 ml) organic 100% pure cranberry juice (not from concentrate)***
¼ cup (60 ml) fresh lemon juice
¾ oz (22 ml) aromatic bitters
fresh cranberries, lemon wheels and rosemary sprigs, for garnish

Instructions

  1. In a 16-cup (4 L) container, stir all ingredients except garnishes. Refrigerate to chill for 3 hours. When ready to serve, transfer to dispenser or bowl. Add cubed ice. For each serving add 5 oz (150 ml) to punch glass over cubed ice. Garnish with cranberries, lemon and rosemary.
  2. * To make Earl Grey tea, steep 6 Earl Grey tea bags in 4½ cups (1 L + 125 ml) boiling water for 5 minutes. Remove tea bags and set aside to cool.
  3. ** To make Rosemary Honey Syrup, in a small saucepan, combine ¾ cup (180 ml) boiling water with 3 sprigs rosemary. Simmer for 5 minutes. Strain out rosemary, reserve liquid and rinse saucepan. In same saucepan, stir ½ cup (125 ml) rosemary water and 1 cup (250 ml) honey. Allow to cool before using.
  4. *** This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
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Featuring

Charred Sweet Potato Salad with Lemon Yogurt & Pistachio Mint Pesto

This take on a seasonal potato salad eats more like a meal then a side dish. The pistachio mint pesto is a great condiment that can easily be used in other ways, such as stirred into vinaigrettes, spread on a sandwich, or stirred into some hummus for a great crudité dip. Enjoy this season alongside a fall inspired dinner.
Ingredients Instructions

Ingredients

Serves 6
4 medium sweet potatoes, sliced into ½-in (1.25 cm) thick rounds
¼ cup (60 ml) olive oil
1 tsp (5 ml) ground cumin
kosher salt and freshly ground black pepper, to taste
Lemon Yogurt Spread, make ahead, recipe follows
1½ cups (375 ml) packed frisée greens
Pistachio Mint Pesto, make ahead, recipe follows
¼ cup (60 ml) shelled unsalted pistachios, toasted
Parmesan, thinly sliced or crumbled, for garnish
mint leaves, for garnish
LEMON YOGURT SPREAD
1 cup (250 ml) Greek yogurt
1 lemon, zest and juice
1 tsp (5 ml) kosher salt
PISTACHIO MINT PESTO
⅓ cup (80 ml) olive oil
¾ cup (180 ml) shelled unsalted pistachios
1 jalapeño, stemmed, seeded and roughly chopped
¾ cup (180 ml) fresh mint leaves
½ cup (125 ml) fresh flat-leaf parsley leaves
1 clove garlic, minced
1 tbsp (15 ml) liquid clover honey
1 lime, zest and juice
1 orange, zest and juice
kosher salt, to taste

Instructions

  1. Place a rimmed baking sheet in cold oven and preheat to 450 F (230 C).
  2. In a large bowl, toss sweet potato slices, olive oil, ground cumin and a good pinch each salt and pepper. Tumble sweet potatoes onto hot baking sheet in a single layer and roast, flipping halfway through, until tender and light golden brown, about 30 minutes.
  3. Remove baking sheet from oven and preheat broiler.
  4. Broil sweet potatoes, watching carefully and turning baking sheet as needed, until lightly charred, about 3 minutes.
  5. To serve, spread Lemon Yogurt Spread over bottom of a large serving platter. Top with warm charred sweet potatoes and a scattering of frisée. Drizzle with pesto and sprinkle with toasted pistachios. Garnish with Parmesan and mint leaves, as desired. Enjoy while sweet potatoes are warm or at room temperature.
  6. LEMON YOGURT SPREAD
  7. . In a small bowl, whisk together yogurt, lemon zest, lemon juice and salt. Refrigerate until ready to use.
  8. Makes about 1 cup (250 ml)
  9. PISTACHIO MINT PESTO
  10. In a small saucepan, heat oil gently over medium-low heat. Add pistachios and jalapeño and cook, stirring often, until pistachios are toasted and jalapeño is fragrant, about 3 minutes. Transfer to a bowl and set aside to cool for 10 minutes.
  11. Add cooled mixture to a food processor fitted with a steel blade attachment. Add mint, parsley, garlic, honey, lime zest, lime juice, orange zest and orange juice. Pulse until a coarse pesto forms, scraping down sides of food processor bowl as needed with a rubber spatula. If mixture is too thick, thin with water, a tablespoon at a time, until desired consistency is achieved. Season with salt to taste.
  12. Makes about 1 cup (250 ml)
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Drink Pairings

Roasted Cauliflower Salad with Tahini Honey Mustard Dressing

A salad recipe rich with textures and delightful flavours. This dish will transport you to the enchanting world of Moorish cuisine. Enhance your dining experience by pairing this salad with broiled fish, braised chicken or lamb at your next dinner gathering.
Ingredients Instructions

Ingredients

Serves 6
1 large head cauliflower, trimmed and cut into bite-sized florets
1 × 19 oz (540 ml) can chickpeas, drained and rinsed
1 small red onion, sliced into ¼-in (0.6 cm) wedges
3 tbsp (45 ml) grapeseed oil
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) ground cumin
2 cloves garlic, minced
½ tsp (2.5 ml) ground turmeric
kosher salt and freshly ground black pepper, to taste
3 cups (750 ml) packed baby spinach
3 cups (750 ml) packed baby kale
Tahini Honey Mustard Dressing, make ahead, recipe follows
1 small pomegranate, seeds only
TAHINI HONEY MUSTARD DRESSING
3 tbsp (45 ml) tahini
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) lemon juice
3 tbsp (45 ml) liquid clover honey
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) unseasoned rice vinegar
kosher salt, to taste

Instructions

  1. Preheat oven to 425 F (220 C).
  2. On a large rimmed baking sheet, toss cauliflower florets, chickpeas, onion wedges, grapeseed oil, paprika, cumin, garlic, turmeric and a generous pinch each salt and pepper. Spread into an even layer before roasting, tossing once or twice, until cauliflower is tender and lightly charred, about 20 to 25 minutes.
  3. In a large salad bowl, toss spinach and kale with about 2 tbsp (30 ml) Tahini Honey Mustard Dressing. Make a bed of dressed salad greens on a large platter and top with warm cauliflower, chickpeas and onions. Drizzle with additional dressing and garnish with pomegranate seeds. Enjoy.
  4. TAHINI HONEY MUSTARD DRESSING
  5. . In a medium bowl, whisk tahini, olive oil, lemon juice, honey, Dijon mustard and rice vinegar until emulsified. Thin if desired with 1 to 2 tbsp (15 to 30 ml) water. Taste and season with salt. Transfer to an airtight container and refrigerate until ready to use.
  6. Makes about ¾ cup (180 ml)
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Drink Pairings

Pickled Apple & Fennel Salad with Soppressata & Hazelnuts

This salad promises to captivate your palate, with the introduction of pickled apples to leave you with a remarkable blend of tanginess and sweetness. Introduce these pickled apples to a  charcuterie platter or with your favourite stewed dishes.
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) skinned hazelnuts
2 tbsp (30 ml) maple syrup
1 pinch salt
8 slices hot soppressata
1 large fennel bulb with fronds
3 cups (750 ml) baby arugula
Creamy Mustard Vinaigrette, make ahead, recipe follows
Pickled Apples, make ahead, recipe follows
4 oz (110 g) feta, crumbled
CREAMY MUSTARD VINAIGRETTE
2 cloves garlic, minced
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) white wine vinegar
2 tbsp (30 ml) unseasoned rice vinegar
2 tbsp (30 ml) liquid clover honey
¼ cup (60 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
PICKLED APPLES
1 cup (250 ml) water
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) granulated sugar
1-in (2.5 cm) piece fresh ginger, thinly sliced
½ tsp (2.5 ml) kosher salt
1 clove
1 star anise pod
2 Pink Lady apples, cored, quartered lengthwise

Instructions

  1. Preheat oven to 375 F (190 C).
  2. While oven preheats, place hazelnuts in a small frying pan and toast over medium heat, tossing often until warm, about 3 minutes. Drizzle maple syrup over hazelnuts and stir constantly with a heatproof spatula until syrup has thickened and coated hazelnuts, about 1 minute. Remove frying pan from heat and season hazelnuts with a pinch of salt before transferring to a parchment-lined plate to cool to room temperature.
  3. Place soppressata in a single layer on parchment-lined baking sheet and bake until crispy, about 7 to 10 minutes. Break into large pieces, set aside and let cool to room temperature.
  4. When ready to assemble salad, separate stalks and fronds from fennel bulb. Reserve fronds. Chop stalks very thinly and add to a large serving bowl. Using a mandoline or sharp knife, very thinly slice fennel into long strips and add to bowl along with chopped fennel stalks. Add baby arugula, drizzle arugula and fennel with about 3 tbsp (45 ml) dressing and toss to lightly coat. Sprinkle with drained Pickled Apples, hazelnuts, soppressata pieces and feta. Drizzle or serve with more dressing alongside, if desired. Enjoy.
  5. CREAMY MUSTARD VINAIGRETTE
  6. Whisk minced garlic, Dijon mustard, vinegars, honey, olive oil and a good pinch each salt and pepper in a medium bowl until emulsified. Transfer to an airtight container and refrigerate until ready to use.
  7. Makes about ¾ cup (180 ml)
  8. PICKLED APPLES
  9. In a small saucepan over medium heat, stir together water, vinegar and sugar until sugar dissolves. Simmer without stirring for 5 minutes. Remove from heat. Add ginger, salt, clove and star anise.
  10. Quarter apple pieces and arrange in a clean 4 cup (1 L) lidded glass jar or heatproof airtight container. Pour hot pickling liquid over apples. If needed, place a folded piece of parchment paper on top to keep apples submerged in pickling liquid. Let pickling mixture cool completely at room temperature. Cover and refrigerate for at least 1 hour and up to 3 days.
  11. Makes about 4 cups (1 L)
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Drink Pairings

Pear & Radicchio Salad with Cranberry Dressing

This aesthetic salad is the perfect addition to any meal this autumn. Featuring a cranberry dressing, that offers a harmonious blend of fruity and zest. It will not only elevate this salad but leave you with surplus to be enjoyed on top your next salad adventure.
Ingredients Instructions

Ingredients

Serves 4-6
2 medium heads radicchio
2 Bosc pears, cored and sliced into thin wedges
4 or 5 radishes, thinly sliced into rounds
1 cup (250 ml) packed mixed baby greens
Cranberry Dressing, make ahead, recipe follows
Herb-Crusted Cheese Balls, make ahead, recipe follows
¼ cup (60 ml) pine nuts, toasted
CRANBERRY DRESSING
3 tbsp (45 ml) dried cranberries
3 tbsp (45 ml) freshly boiled water
1 tbsp (15 ml) liquid clover honey
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) extra-virgin olive oil
kosher salt and ground white pepper, to taste
HERB-CRUSTED CHEESE BALLS
8 oz (227 g) ricotta cheese
2 tbsp (30 ml) cream cheese, room temperature
3 tbsp (45 ml) finely grated Parmesan
4 oz (113 g) blue cheese, crumbled
3 tbsp (45 ml) bread crumbs, plus extra if needed
1 tsp (5 ml) pink peppercorns, roughly crushed
1 cup (250 ml) flat-leaf parsley, finely chopped

Instructions

  1. Remove any wilted outer leaves from radicchio before roughly chopping or tearing leaves into bite-sized pieces. Place in a large serving bowl along with pears, radishes and greens. Drizzle with about 3 tbsp (45 ml) dressing and toss to combine. Drizzle with more dressing if desired, then garnish with cheese balls and toasted pine nuts.
  2. CRANBERRY DRESSING
  3. In a blender, add cranberries, boiled water, honey, vinegar, mustard and olive oil. Let sit for 5 minutes, allowing cranberries to soften slightly. Blend, stopping occasionally to scrape down sides of blender, until dressing is smooth and pink, about 3 minutes. If dressing is too thick, thin with 1 to 2 tbsp (15 to 30 ml) water. Season to taste with salt and white pepper, blending again to incorporate. Transfer to an airtight container and refrigerate until ready to use.
  4. Makes about ½ cup (125 ml)
  5. HERB-CRUSTED CHEESE BALLS
  6. In a medium bowl with a wooden spoon, stir together ricotta and cream cheese until well combined. Add Parmesan, blue cheese and bread crumbs. The mixture should hold its shape, so add more bread crumbs if it seems too soft.
  7. In a small bowl, stir together pink peppercorns and chopped parsley.
  8. Roll tablespoons of cheese mixture into balls and then roll each ball in parsley mixture to coat. Transfer cheese balls to an airtight container and refrigerate until ready to use.
  9. Makes 20 cheese balls
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Drink Pairings

Pineapple Upside-Down Cake

This twist on a classic uses Luxardo Maraschino instead of the classic maraschino cherries. The cake itself is nice and soft from the addition of sour cream, full fat Greek yogurt can be substituted for the sour cream.
Ingredients Instructions

Ingredients

Serves 6 to 8
½ cup + 6 tbsp (215 ml) butter, divided, plus more for buttering pan
1 cup (250 ml) golden sugar
¼ cup (60 ml) Luxardo Maraschino Originale, divided
½ × 1 medium sized pineapple, peeled, cored and thinly sliced
1½ cup (375 ml) cake and pastry flour
1¼ tsp (6 ml) baking powder
½ tsp (2.5 ml) salt
⅓ cup (80 ml) sour cream, room temperature
3 tbsp (45 ml) milk, room temperature
1 tsp (5 ml) vanilla extract
¾ cup (180 ml) granulated sugar
2 large eggs, room temperature

Instructions

  1. Preheat oven to 360 F (180 C). Butter sides of a 9-in (23 cm) round cake pan.
  2. In a small saucepan over medium heat, melt ½ cup (125 ml) butter with golden sugar and 2 tbsp (30 ml) Luxardo Maraschino, and cook until sugar has dissolved. Pour butter and sugar mixture into bottom of cake pan and spread evenly. Arrange pineapple slices on bottom of pan and put in refrigerator to set.
  3. In a medium bowl, sift flour, baking powder and salt, and set aside. In a separate medium bowl, mix remaining 2 tbsp (30 ml) Luxardo Maraschino, sour cream, milk and vanilla extract, and set aside.
  4. In a large mixing bowl, with a handheld electric mixer or a stand mixer fitted with a paddle attachment, beat remaining 6 tbsp (90 ml) butter on high until smooth and creamy, about 1 minute. Add granulated sugar and beat until light and fluffy, 1 to 2 minutes.
  5. With mixer on medium, add eggs one at a time, mixing well after each addition and scraping down bowl periodically. Mix until fully combined.
  6. Turn mixer to low and mix in dry ingredients in 3 parts, alternating with liquid ingredients and mixing after each addition just until incorporated. You will start and end with dry ingredients. Do not overmix. Scrape down bowl as needed.
  7. Remove cake pan from refrigerator and pour cake batter into it. Smooth out with a spatula.
  8. Bake for about 45 minutes, or until a wooden skewer inserted in centre comes out clean or with only a few crumbs. Cool cake at room temperature until no longer warm. Run a knife around edge of cake. Place a flat serving platter or plate on top of cake pan and, in one quick motion, flip it upside down and remove pan.
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Drink Pairings

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