Fruit | BCLIQUOR

Sour Granny

Capturing the naturally refreshing sour character of the BC Granny Smith apple, this tart cocktail highlights this variety as the star of the show. For even more apple character, infuse the vodka with Granny Smith apple peels for a few days prior to mixing the cocktail.

Ingredients

Serves 1

1 small Granny Smith apple, cored, thinly sliced

¾ oz (22 ml) fresh lime juice

1½ oz (45 ml) NÜTRL Vodka

½ oz (15 ml) Falernum*

Instructions

Chill a martini glass in freezer for 5 minutes. Reserve 1 or 2 apple slices for garnish and toss rest of apple slices in a cocktail shaker with lime juice to prevent browning, then muddle thoroughly. Add vodka, Falernum and cubed ice and shake vigorously, then fine strain into chilled martini glass. Garnish with apple slices.
*To make Falernum, to a blender, add 1½ cups (375 ml) water, 1 tsp (5 ml) cloves, 2 tbsp (30 ml) lime zest (about 10 limes), 4 tsp (20 ml) chopped ginger and 1 cinnamon stick. Pulse to chop ingredients, then add to a saucepan over medium heat and bring to 140 F (60 C), about 5 minutes. Add 1½ cups (375 ml) granulated sugar and stir to dissolve. Strain while hot, then add to a heatproof bottle and store in refrigerator for up to 2 weeks. Falernum is also available online and at specialty stores.

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Featuring

Golden Delicious Collins

The BC Golden Delicious apple is recognized for its yellowish-green hue and sweetness, which makes it a favourite for baking, apple sauce and apple butter. This Collins-style cocktail combines apple, lemon, whisky, spiced maple syrup and sparkling apple juice for a vibrant and effervescent drink.

Ingredients

Serves 1

½ Golden Delicious apple, cored, thinly sliced

¾ oz (22 ml) fresh lemon juice

1½ oz (45 ml) Crown Royal Apple Canadian Whisky

½ oz (15 ml) Spiced Maple Syrup*

2 oz (60 ml) sparkling apple juice

1 Golden Delicious apple, julienne, for garnish

Instructions

In a cocktail shaker, muddle apple with lemon juice, then add whisky and Spiced Maple Syrup. Add cubed ice and shake gently, then strain into a Collins glass. Top with sparkling apple juice and fill with cubed ice. Garnish with julienne apple.
*To make Spiced Maple Syrup, combine 4 oz (120 ml) maple syrup and ½ tsp (2.5 ml) baking spice** in a glass jar and microwave until hot, 30 to 60 seconds. Steep and let cool 5 minutes, then fine strain to remove spices. Store unused syrup in refrigerator. ** A combination of cinnamon, nutmeg and allspice, available prepared in most grocery stores.

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Featuring

New Pink Lady

Celebrate the BC Pink Lady apple, known for its floral, fragrant aroma, crisp acidity, and slight sweetness. The New Pink Lady is a contemporary interpretation of the classic Pink Lady, perfectly balanced to capture the beauty of the ever-popular apple.

Ingredients

Serves 1

½ Pink Lady apple, cored, thinly sliced

¾ oz (22 ml) fresh lemon juice

1½ oz (45 ml) Empress 1908 Elderflower Rose Gin

½ oz (15 ml) Honey Syrup*

1 egg white

1 Pink Lady apple slice, for garnish

Instructions

In a cocktail shaker, muddle apple with lemon juice, then add gin, Honey Syrup and egg white. Shake to emulsify ingredients. Fill shaker with ice and shake vigorously, then fine strain into a cocktail coupe. Garnish with apple slice.
*To make Honey Syrup, stir together ⅓ cup (80 ml) boiled water and ⅔ cup (160 ml) honey in a small bowl. Unused syrup can be refrigerated in a sealed container for up to 2 weeks.

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Basque Cheesecake with Roasted Grapes & Red Wine Caramel Sauce

Basque cheesecakes have surged in popularity, and it is easy to see why. A dreamy, creamy cheesecake that does not need to be babied with a water bath, is not too sweet and has an extra boost of flavour thanks to a deeply toasted, caramelized top. Drizzle with a red wine caramel sauce and your taste buds will thank you.

Ingredients

Serves 12

4 ½ x 8 oz (227 g) cream cheese, room temperature

1 ⅔ cups (400 ml) granulated sugar

2 cups (500 ml) whipping cream

3 tbsp (45 ml) all-purpose flour

6 large eggs + 1 egg yolk

1 tsp (5 ml) vanilla bean paste

2 lbs (900 g) red grapes, on the vine

¼ cup (60 ml) fresh orange juice

2 tsp (10 ml) liquid clover honey

RED WINE CARAMEL SAUCE (make ahead, recipe follows)

½ vanilla bean, halved lengthwise

1 cup (250 ml) red wine

1⅓ cups (325 ml) granulated sugar

¼ cup (60 ml) water

1 tbsp (15 ml) unsalted butter

Instructions

Preheat oven to 450 F (230 C). Line a 10-in (3 L) springform pan with 2 large pieces of parchment paper that overlap in the middle, pressing and creasing to fit snugly in pan and leaving at least 2-in (5 cm) of overhang around all edges. Set aside.
In a stand mixer fitted with paddle attachment, combine cream cheese and sugar. Begin beating on low and gradually increase to high, beating until mixture is smooth and creamy, 4 to 6 minutes, stopping to scrape down sides of bowl as needed with a rubber spatula.
Meanwhile, in a medium bowl, whisk together whipping cream and flour until mostly smooth, about 2 minutes. Add to cream cheese mixture. Beat on low just until incorporated. Add eggs and egg yolk, one at a time, beating on medium-low until combined after each addition. Add vanilla bean paste and beat on low until just combined. Pour mixture into prepared pan and level with a rubber spatula or the back of a spoon.
Bake cheesecake until top is very dark brown and centre is still very jiggly, about 30 to 40 minutes. Transfer to a wire rack, allowing cheesecake to cool completely to room temperature in pan, about 3 hours. Chill, uncovered, at least 4 hours or up to 3 days.
About an hour before serving, preheat oven to 425 F (220 C).
Remove cheesecake from refrigerator, remove sides of pan, place cheesecake on a cake plate and carefully peel back parchment paper. Let stand at room temperature for 30 minutes to 1 hour.
Line a rimmed baking sheet or a 9 × 13-in (23 × 33 cm) baking dish with parchment paper. Place grapes on parchment, drizzle with orange juice and honey and gently toss. Roast in oven until grapes just start to split, about 15 minutes. Set grapes aside to cool slightly for 10 minutes.
Serve slices of cheesecake topped with warm grapes and a drizzle of Red Wine Caramel Sauce.
Any leftover cheesecake may be refrigerated, uncovered, for up to 3 days.
RED WINE CARAMEL SAUCE
Scrape vanilla seeds into a small saucepan, then add vanilla pod and red wine. Bring to a boil over medium-high heat until wine is reduced to about ½ cup (125 ml), about 10 minutes. Remove saucepan from heat and discard vanilla pod.
In a medium saucepan, stir together sugar and water. Bring to a boil over medium-high heat. Boil without stirring, washing down any sugar crystals that form on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook, swirling pan occasionally, until deep golden. Remove pan from heat and carefully pour red wine reduction down side of pan into caramel. Take care, as it will steam and sputter. Return saucepan to medium-low heat and stir continuously until caramel is smooth and has thickened slightly, about 4 minutes. Remove from heat and stir in 1 tbsp (15 ml) butter. Set aside or transfer to an airtight container and refrigerate for up to 1 week.
Makes about 2 cups (500 ml)

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Drink Pairings

Mangococonada

This twist on a Mexican dessert drink is sure to bring smile to your friends! Traditionally drizzled with chamoy and timed with tajin, we decided to include a coconut layer for that tropical flavor! Add your favourite rum to kick this up a notch.

Ingredients

Serves 2 to 4

2 cups (500 ml) frozen mango chunks

½ cup (125 ml) white rum

2 limes, juice only

2 tbsp (30 ml) honey (or to taste)

¼ cup (60 ml) water, plus more if needed

2 cups (500 ml) coconut-flavoured ice cream (vegan ice creams may not work in this recipe)

½ cup (125 ml) coconut milk, plus more if needed

4 tbsp (60 ml) chamoy or grenadine, divided

2 tbsp (30 ml) Tajín seasoning

1 fresh mango, cubed, for garnish

2 sprigs fresh mint, for garnish

Instructions

In a high-speed blender, combine frozen mangoes, rum, lime juice, honey and ¼ cup (60 ml) water. Blend on high until smooth. If you need to add more water, add a few tbsp at a time until desired consistency. It should be fairly thick but smooth. Pour into another container and store in freezer, up to 10 minutes, until you are ready to assemble.
In the same blender, blend ice cream and ½ cup (125 ml) coconut milk. If you need to add more coconut milk, add 1 tbsp (15 ml) at a time until desired consistency is achieved.
To rim your serving glasses, set out 2 plates. Place 2 tbsp (30 ml) chamoy on 1 plate and Tajín on the other. Dip 2 or 4 hurricane glasses into chamoy and then into Tajín.
Pour 1 cup (250 ml) mango mixture into each glass, then divide remaining 2 tbsp (30 ml) chamoy into each glass. Top each with 1 cup (250 ml) ice-cream mixture. Alternate the layers until you have your desired amount in each glass. Garnish with fresh mango and mint.

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Drink Pairings

BC Blueberry & Hazelnut Galette

Blueberry BC bounty! Enjoy this BC Blueberry and Hazelnut Galette this summer while these tasty berries are in season. Don’t be shy to add a scoop of vanilla ice cream or top it with whipped cream. Serve this easy-to-make dessert along side our Grilled BC Halibut Burgers recipe.

Ingredients

Serves 10

½ cup (125 ml) toasted BC hazelnuts, plus extra for garnish

2 tbsp + ¼ cup (90 ml) granulated sugar, divided

1 cup + 2 tbsp (280 ml) all-purpose flour

½ tsp (2.5 ml) kosher salt

¼ tsp (1 ml) ground cinnamon

½ cup (125 ml) cold unsalted butter, cubed

2 tbsp (30 ml) ice-cold water

12 oz (340 g) fresh blueberries

1 tbsp (15 ml) cornstarch

1 tsp (5 ml) finely grated lemon zest

1 tsp (5 ml) freshly squeezed lemon juice

2 tbsp (30 ml) whipping cream

3 tbsp (45 ml) turbinado sugar

Instructions

In a food processor, pulse hazelnuts and 2 tbsp (30 ml) sugar until a sandy texture. Add flour, salt and cinnamon and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer mixture to a clean work surface and gently pat dough together into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside.
In a large bowl, toss together blueberries, cornstarch, lemon zest, lemon juice and remaining ¼ cup (60 ml) sugar.
Transfer chilled dough to a lightly floured surface and roll out to a 12-in (30 cm) round. Carefully transfer to prepared baking sheet. Mound blueberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with cream and sprinkle with turbinado.
Bake galette until crust is dark golden brown and filling is bubbling, 45 to 50 minutes. Let cool to room temperature before serving.
Serve with a scoop of vanilla ice cream and a sprinkle of hazelnuts, if desired.

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Drink Pairings

Fruit-Jewelled Tarts

Inspired by Pride festival, these fruit-jewelled tarts to compliment any summertime gathering, Pride celebration, or any time of the year! These mascarpone cream tarts topped with mixed fruit can be prepared before hand as they keep well in the refrigerator for a next-day event!

Ingredients

Serves 8 small tarts

350 g (about 2½ cups/625 ml, spooned) all-purpose flour

200 g (about 1 cup/250 ml) granulated sugar

½ tsp (2.5 ml) salt

1 cup (250 ml) cold butter, cut into 2-in (5 cm) chunks

1 egg

1 egg yolk

1 tsp (5 ml) vanilla extract

3 tbsp (45 ml) orange marmalade

Mascarpone Cream, make ahead, recipe follows

½ cup (125 ml) each blueberries, blackberries, sliced strawberries, raspberries, peeled and sliced kiwis, canned pineapple and mandarin orange segments

Mascarpone Cream:

1 cup (250 ml) mascarpone

½ cup (125 ml) cream cheese, room temperature

3 tbsp (45 ml) icing sugar

⅛ tsp (a pinch) salt

½ cup (125 ml) orange marmalade

1 tbsp (15 ml) orange zest

Instructions

In a large bowl, whisk flour, sugar and salt.
Using a pastry cutter, cut cold butter into flour until mixture looks like oatmeal.
In a small bowl, mix egg, egg yolk and vanilla extract. Add to flour mixture and combine into dough with a fork or lightly floured fingertips. Cover and refrigerate for at least 30 minutes.
Remove dough from refrigerator and roll to about ¼-in (0.6 cm) thick. Use a 6-in (15 cm) cookie cutter to cut 8 circles.
Place each dough circle in a 4½-in (11.5 cm) tart pan. Press dough into sides and edges and trim excess. Use a fork to poke holes in sides and bottom of pastry. Chill for 30 minutes.
Adjust oven racks to upper third and lower third of oven. Preheat oven to 375 F (190 C).
Remove tart shells from refrigerator and cover them with foil. Place pie weights over foil and bake on lower oven rack for 15 to 20 minutes. Remove from oven and carefully remove foil and pie weights. Place back in oven on upper rack and continue to bake for another 5 to 7 minutes, until edges of tart shells turn golden. Remove from oven and cool completely.
Brush orange marmalade on bottom and sides of each tart. Pour Mascarpone Cream* into each tart and arrange fruit as desired over surface. Can be refrigerated for up to 1 day before serving.
*In a large bowl, mix mascarpone, cream cheese, icing sugar and salt until smooth. Add orange marmalade and orange zest and mix well. Store in an airtight container in the refrigerator for up to 3 days until ready to use.

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Drink Pairings

Adult Rainbow Pops

Take the heat off this summer, or anytime per se, with these “spirited” adult rainbow pops! Each layer is tie-died with real fruit! The red layer is raspberry and strawberry, the orange layer is peach and mango, the yellow layer is pineapple, mango, coconut, the green layer is kiwi, the blue layer is blueberries, and the purple layer is mixed berries! Add a dash of vodka to each layer to take these up a notch.

Ingredients

Serves 10 to 12 ice pops

Red Layer:

½ cup (125 ml) frozen raspberries

½ cup (125 ml) frozen strawberries

½ banana, cut into 1-in (2.5 cm) slices, frozen

¼ cup (60 ml) raspberry or vanilla Greek yogurt

3 tbsp (45 ml) vodka*

Orange Layer:

¾ cup (180 ml) frozen sliced peaches

¼ cup (60 ml) frozen mango chunks

2 tbsp (30 ml) frozen orange juice concentrate

3 tbsp (45 ml) vodka*

Yellow Layer:

¾ cup (180 ml) canned pineapple tidbits, drained and frozen

½ cup (125 ml) frozen mango chunks

2 tbsp (30 ml) cream of coconut

3 tbsp (45 ml) coconut rum or vodka1

Green Layer:

¾ cup (180 ml) frozen peeled and cubed kiwis

¼ cup (60 ml) frozen spinach, drained

1 banana, cut into 1-in (2.5 cm) slices, frozen

2 tbsp (30 ml) vanilla Greek yogurt

3 tbsp (45 ml) vodka*

Blue Layer:

¼ cup (60 ml) frozen blueberries

1 banana, cut into 1-in (2.5 cm) slices, frozen

1 cup (250 ml) blueberry or vanilla Greek yogurt

1 to 2 drops blue food colouring, as desired

3 tbsp (45 ml) vodka*

Purple Layer:

1 cup (250 ml) frozen mixed berries (blackberries, blueberries, raspberries)

1 banana, cut into 1-in (2.5 cm) slices, frozen

¼ cup (60 ml) raspberry or vanilla Greek yogurt

3 tbsp (45 ml) vodka*

Instructions

Using a blender, blend all ingredients of the red layer into a smoothie. Transfer to a bowl and set aside in refrigerator to retain a semi-frozen state. Rinsing blender and working quickly, repeat with each layer, transferring each to a separate bowl and setting in refrigerator.
Spoon about 2 tbsp (30 ml) of each semi-frozen smoothie colour into ice pop moulds, following the rainbow order of colours: red, orange, yellow, green, blue and purple.
Insert an ice pop stick into each mould and freeze overnight.
When ready to serve, remove from moulds and serve immediately, or wrap each ice pop individually in plastic wrap and refreeze until ready to enjoy.

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Drink Pairings

Hawaiian-Style Beef Sausages

Hotdogs go Hawaiian with this ultimate dog! Feel free to use any sausage, if pork is your thing, try it! It’s the toppings that count. Tasty homemade Hawaiian teriyaki sauce mixed with pineapple and jalapeño peppers (optional). Try this on the BBQ this summer.

Ingredients

Serves 4

1 tbsp (15 ml) low-sodium soy sauce

2 tbsp (30 ml) light brown sugar

1 tbsp (15 ml) minced ginger root

1 tbsp (15 ml) hoisin sauce

2 tbsp (30 ml) ketchup

2 tbsp (30 ml) liquid clover honey

1 clove garlic, minced

1½ cups (375 ml) pineapple juice

1 cup (250 ml) diced fresh pineapple

1 Ataulfo mango, peeled, pitted and diced

1 tbsp (15 ml) freshly squeezed lime juice

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) chopped fresh basil leaves

1 jalapeño pepper, seeded and diced, plus 1 thinly sliced into rounds

kosher salt and freshly ground black pepper, to taste

4 beef sausages

4 brioche sausage buns

¼ cup (60 ml) thinly sliced red onions

2 tbsp (30 ml) roughly chopped toasted macadamia nuts

Instructions

Start by making Hawaiian teriyaki sauce. In a small saucepan, stir together soy sauce, brown sugar, ginger, hoisin sauce, ketchup, honey, garlic and pineapple juice. Place over medium heat and, stirring constantly, bring to a boil. Reduce heat to a simmer and cook, stirring often, until sauce thickens, 15 to 20 minutes. Set aside to cool to room temperature before transferring to a squeeze bottle. Hawaiian teriyaki sauce may be stored in the refrigerator for up to 2 weeks.
Preheat barbecue grill to medium-high.
While grill preheats, make pineapple and mango salsa. In a medium bowl, mix diced pineapple, diced mango, lime juice, olive oil, basil and diced jalapeños. Season with salt and pepper. Set aside at room temperature while grilling sausages.
Grill sausages according to package directions, until cooked through. Transfer to a plate.
Split open sausage buns and grill until warmed through and grill‑marked, about 1 minute.
When ready to serve, place grilled sausages in buns. Drizzle with Hawaiian teriyaki sauce and top with some pineapple and mango salsa, thinly sliced red onions, chopped macadamia nuts and sliced jalapeño rounds, if desired.

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Drink Pairings

Burrata with Summer Stone Fruit

Burrata with Summer Stone Fruit?! How could one resist this seasonally delicious union of seasonal BC orchard fruit and Italian burrata cheese! Topped with balsamic glaze, shallots, and sprigs of fresh basil. This appetizer is perfect for elevated outdoor entertaining, or a casual kitchen hang with friends.

Ingredients

Serves 6 to 8

2 ripe peaches, pitted and sliced

2 ripe nectarines, pitted and sliced

2 ripe apricots, pitted and sliced

1 cup (250 ml) cherries, pitted

2 balls burrata (about ¼ lb/110 g each)

3 tbsp (45 ml) extra-virgin olive oil

½ small shallot, finely sliced

fine sea salt and freshly ground black pepper, to taste

1 handful small fresh basil leaves, for garnish

Instructions

In a large bowl, gently toss peaches, nectarines, apricots, plums and cherries. Transfer to a serving platter. Place burrata balls amongst the fruit.
In a small bowl, whisk olive oil, balsamic glaze and shallots. Drizzle dressing over salad and season with salt and pepper. Scatter basil leaves over salad. Serve immediately.

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Drink Pairings

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