Carrot Hazelnut Crumb Cake with Red Wine Poached Pears

This showstopping carrot cake is moreish and comforting, no icing required. While great on their own, the Red Wine Poached Pears add extra texture to this cake. Also, baking them right into the cake keeps the cake moist and fresh for up to 5 days, making this a great make-ahead dessert. Serve this cake with Carolans Irish Cream Liqueur or Inniskillin Okanagan Pinot Noir.
Ingredients Instructions

Ingredients

Serves 6 poached pears
⅔ cup + ¼ cup (220 ml) unsalted butter, room temperature, divided 
1¼ cups (310 ml) granulated sugar, divided
1⅔ cups (410 ml) all-purpose flour, divided
1 cup (250 ml) shredded carrots (about 2 medium carrots)
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) freshly grated nutmeg
1 tsp (5 ml) ground cardamom
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) kosher salt
3 large eggs, room temperature
½ cup (125 ml) hazelnut flour
½ cup (125 ml) sour cream
¼ cup (60 ml) whole milk
6 Red Wine Poached Pears, room temperature, make ahead, recipe follows
⅓ cup (80 ml) roughly chopped hazelnuts
RED WINE POACHED PEARS
2 cups (500 ml) water
2 cups (500 ml) Inniskillin Okanagan Estate Pinot Noir
1 cup (250 ml) granulated sugar
1 vanilla bean, split in half and seeds scraped out
6 small firm Bosc pears or Forelle pears, peeled but not cored

Instructions

  1. Preheat oven to 350 F (175 C). Lightly grease base and sides of a 9-in (23 cm) springform pan and line with parchment. Set aside.
  2. In bowl of a stand mixer fitted with paddle attachment, beat ⅔ cup (160 ml) butter and 1 cup (250 ml) sugar at medium-high speed, scraping down sides of bowl as needed, until mixture is very pale and creamy, about 3 minutes.
  3. In a medium bowl, whisk 1⅓ cups (330 ml) flour, shredded carrots, baking powder, nutmeg, cardamom, cinnamon and salt until well combined.
  4. Add 2 tbsp (30 ml) flour mixture to butter mixture and beat until combined. Add eggs 1 at a time, beating well after each. Add remaining flour mixture, hazelnut flour, sour cream and milk. Mix until just combined. Spoon batter into prepared springform pan and smooth out into 1 even layer. Press pears into batter so they are arranged evenly and are standing upright.
  5. Make a quick hazelnut crumb by placing chopped hazelnuts and remaining ¼ cup (60 ml) butter, ¼ cup (60 ml) sugar and ⅓ cup (80 ml) flour in a medium bowl. Using your hands, rub ingredients together until a coarse crumb forms. Sprinkle crumble over cake, in and around pears.
  6. Bake until golden brown and a wooden skewer inserted in centre of cake comes out clean, 60 to 75 minutes. If crumble is browning too quickly, loosely cover with foil and continue to bake until cake is done. Cool cake in pan on a rack for 20 minutes, then remove springform collar and parchment (leave base on) and let cool to room temperature on rack.
  7. To serve, transfer cake to a cake plate or cutting board. Cut and serve. Serve reduced pear poaching liquid alongside to drizzle over cake, if desired.
  8. RED WINE POACHED PEARS
  9. In a small saucepan, stir water, wine, sugar and vanilla bean. Warm mixture over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Bring mixture just to a simmer.
  10. Place pears in simmering sugar syrup. To keep pears submerged, place a piece of parchment over them so that it touches poaching liquid. Poaching time for pears will depend on their ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and, using a small knife, poke flesh. Pears are done when knife meets little resistance. If not yet done, return pears to sugar syrup and check every 3 to 5 minutes. When cooked to desired doneness, transfer pears to a bowl or plate, trying to keep them standing upright (slicing off a bit of each pear’s bottom helps with this). Let cool completely to room temperature before using.
  11. If desired, to make a syrup, return poaching liquid to stovetop over high heat and boil until reduced by half and syrupy, about 5 minutes. Set aside until needed.
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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

Thai Pork Laab

Laab is a spicy, sweet, and tangy dish packed full of umami and bright herbs. It comes together so quickly. Think of it as a meat salad or a quick stir-fry. Try it in rolls with the cabbage and rice, or take bites of it between bites of rice and vegetables. Pair this dish with Our Story Sauvignon Blanc or Kronenbourg 1664 Blanc beer.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) raw jasmine rice
2 tsp (10 ml) red pepper chili flakes (or to taste)
1 lb (450 g) ground pork
2 tbsp (30 ml) water
2 green onions, thinly sliced
1 shallot, finely chopped
1 stalk lemongrass, thinly sliced
3 tbsp (45 ml) fish sauce, plus more if needed
1 tbsp (15 ml) granulated sugar
1 to 2 Thai (bird’s eye) chilies, thinly sliced (or to taste)
¼ cup (60 ml) roughly chopped fresh mint leaves
¼ cup (60 ml) roughly chopped fresh cilantro leaves
3 tbsp (45 ml) fresh lime juice
1 small cucumber, sliced, to serve
1 small cabbage, cut into 4 to 6 wedges, to serve
cooked jasmine rice, to serve

Instructions

  1. In a small frying pan over medium-high heat, toast raw rice until golden brown. Transfer to a spice grinder or small food processor and grind into a powder. Set aside.
  2. In same frying pan over medium-high heat, toast chili flakes until golden brown. Set aside.
  3. In a large frying pan or wok over medium-high heat, cook pork with water, stirring constantly to break it up. Cook until no pink remains, 3 to 5 minutes. Turn off heat.
  4. Add green onions, shallots, lemongrass, fish sauce, sugar, Thai chilies and toasted chili flakes. Stir to combine, then let cool for 5 minutes.
  5. Add mint, cilantro, lime juice and toasted rice powder. Mix well. Taste and adjust seasoning.
  6. Serve with cucumbers, cabbage and jasmine rice.
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Drink Pairings

Firecracker Salmon Bowl

This salmon bowl packs a punch of flavour. We are all familiar with poke, but cooking salmon until just opaque offers a beautiful, rich, and comforting dish. Served over rice with a creamy dressing, avocados, and vegetables, it is sure to keep you satiated and satisfied. This bowl pairs wonderfully with Lago Vinho Verde Rosé and Twin Sails Dat Juice Citra Pale Ale.
Ingredients Instructions

Ingredients

Serves 2
SPICY MAYO
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha
1 tbsp (15 ml) Thai sweet chili sauce
GOMA-AE EDAMAME
¼ cup (60 ml) white sesame seeds
1 tbsp (15 ml) soy sauce
1½ tsp (7.5 ml) maple syrup
1 cup (250 ml) frozen shelled edamame, thawed
FOR BOWL
1½ tsp (7.5 ml) grated fresh ginger
2 cloves garlic, grated
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) sesame oil
2 fillets salmon or steelhead trout (about 1 lb/450 g in total), skin removed, cubed
2 cups (500 ml) cooked black rice or sushi rice (or both)
1 large carrot, spiralized
1 avocado, sliced
¼ cup (60 ml) chopped fresh cilantro leaves, for garnish
2 green onions, sliced, for garnish
1 tbsp (15 ml) sesame seeds, for garnish

Instructions

  1. To make Spicy Mayo, in a small mixing bowl, mix mayonnaise, sriracha and sweet chili sauce. Set aside.
  2. To make Goma-ae Edamame, in a small non-stick pan on medium-high heat, toast sesame seeds for 3 to 5 minutes, until golden brown. Remove from heat, place into a small blender or clean coffee grinder and blend into a powder. Pour contents into a medium mixing bowl. Add soy sauce and maple syrup and mix to combine. If mixture is too thick, add water, 1 tsp (5 ml) at a time, until desired consistency. Add edamame and stir to coat. Set aside.
  3. To make Bowl, in a small mixing bowl, combine ginger, garlic, soy sauce, maple syrup and sesame oil. Add cubes of salmon and place in refrigerator to marinate for 30 minutes.
  4. Preheat oven to 400 F (200 C) and line a baking sheet with parchment.
  5. Place marinated salmon cubes on lined baking sheet. Bake for 8 minutes, until salmon is cooked through.
  6. In 2 serving dishes, evenly divide rice, carrots and avocados. Add seasoned edamame and salmon and drizzle with spicy mayo. Garnish with cilantro, green onions and sesame seeds.
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Drink Pairings

Beet Medley Bowl

Beets are delicious, but they also offer a long list of health benefits that are great to add to your diet. Packed with antioxidants, vitamins and even help with blood sugar control. This dish combines a few preparations of red and yellow beets to really show off their versatility. Be sure to make some extra as they store well in the refrigerator and are a great addition to salads all week long. Pair this dish with Road 13 Honest John's Bright Rosé or Terranoble Pinot Noir.
Ingredients Instructions

Ingredients

Serves 2
BEET HUMMUS
1 roasted red beet, chopped
1 cup (250 ml) canned chickpeas
(½ × 19 oz/540 ml can), drained and rinsed
1 clove garlic, minced
¼ cup (60 ml) tahini
½ lemon, juice only
½ tsp (2.5 ml) ground cumin
¼ cup (60 ml) cold water
salt and pepper, to taste
ROASTED CHICKPEAS
1 cup (250 ml) canned chickpeas
(½ × 19 oz/540 ml can), drained and rinsed
1 tbsp (15 ml) olive oil
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) paprika
¼ tsp (1 ml) salt
VINAIGRETTE
1 tbsp (15 ml) liquid honey
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) tahini
½ tsp (2.5 ml) paprika 1 clove garlic, minced
½ lemon, juice only
2 tbsp (30 ml) water, plus more if needed
salt and pepper, to taste
FOR BOWL
1 cup (250 ml) vegetable oil
½ cup (125 ml) all-purpose flour
1 egg, beaten
½ cup (125 ml) bread crumbs
1 × 5 oz (140 g) package goat’s cheese (about 1 cup/250 ml)
salt, to taste
½ cup (125 ml) halved cherry tomatoes
1 cup (250 ml) sliced English or Persian cucumbers
2 green onions, sliced
1 small head romaine lettuce, shredded
2 medium roasted yellow beets, sliced
2 cups (500 ml) cooked pearl couscous
¼ cup (60 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh dill
¼ cup (60 ml) chopped roasted pistachios
warm pita bread, to serve

Instructions

  1. To make Beet Hummus, in a food processor, combine roasted beets, chickpeas, garlic, tahini, lemon juice, cumin and cold water. Blend until smooth and season with salt and pepper. Set aside.
  2. To make Roasted Chickpeas, preheat oven to 400 F (200 C). Line a baking sheet with parchment.
  3. In a small bowl, mix chickpeas, olive oil, cumin, paprika and salt. Spread out on lined baking sheet. Bake for 10 minutes or until golden brown and crispy. Set aside.
  4. To make Vinaigrette, in a small mixing bowl, mix honey, Dijon, tahini, garlic, lemon juice and water. If it’s too thick, add more water, 1 tsp (5 ml) at a time, until desired consistency. Season with salt and pepper and set aside.
  5. To make Bowl, in a medium pan on medium-high heat, heat oil.
  6. Place flour, beaten egg and bread crumbs in 3 separate dishes.
  7. Using your hands, gently roll about
  8. 2 tbsp (30 ml) goat’s cheese into a disc. Place into bowl of flour to coat, then into egg mixture and finally into bread crumbs, then place on a clean, dry cutting board. Repeat with each piece of goat’s cheese.
  9. Gently place coated cheese into hot oil, making sure not to crowd pan. Cook for 2 minutes on each side, or until golden brown. Remove from oil and place on a piece of paper towel. Season with salt and set aside while assembling bowl.
  10. In a large mixing bowl, place cherry tomatoes, cucumbers, green onions, romaine and roasted yellow beets. Dress with desired amount of vinaigrette and toss to coat.
  11. In 2 serving dishes, place even amounts of cooked couscous, salad mixture and fried goat’s cheese. Add a dollop of beet hummus and garnish with roasted chickpeas, parsley, dill and chopped pistachios. Serve alongside some warm pita bread.
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Drink Pairings

Coconut Chicken Bowl with Cilantro Dressing

A coconut-crusted chicken bowl is a great way to spice up a classic dish. The coconut gives great texture while adding some natural sweetness to the dish. In combination with the crunch, tangy pickled vegetables this is sure to be a staple on your summer menu. Pair this bowl with 33 Acres of Sunshine Blanche or Petrichor Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 2
CILANTRO DRESSING
1 bunch fresh cilantro, leaves and stems
2 cloves garlic, chopped
½ cup (125 ml) mayonnaise
1 lime, juice only
salt and pepper, to taste
PICKLED VEGETABLES
1 cup (250 ml) water
1 cup (250 ml) white vinegar
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) salt
2 cups (500 ml) shredded purple cabbage (about ¼ cabbage)
½ red onion, sliced
FOR BOWL
1 cup (250 ml) all-purpose flour
2 eggs, beaten
2 cups (500 ml) unsweetened shredded coconut
2 boneless, skinless chicken breasts, cut in half
salt and pepper, to taste
2 cups (500 ml) cooked brown rice
4 cups (1 L) mixed greens
2 carrots, julienned
fresh cilantro leaves, for garnish
lime wedges, for garnish
1 red chili, sliced, for garnish (optional)

Instructions

  1. To make Cilantro Dressing, in a small blender, combine cilantro, garlic, mayonnaise and lime juice. Blend on high speed until smooth. Season with salt and pepper and set aside.
  2. To make Pickled Vegetables, in a small saucepan on medium-high heat, bring water, vinegar, sugar and salt to a boil.
  3. In a medium heatproof bowl, combine cabbage and red onions. Pour vinegar mixture over vegetables and mix to coat. Place in refrigerator and allow to pickle for at least 1 hour, stirring occasionally. Pickled vegetables will keep in refrigerator for up to 1 week.
  4. To make Bowl, preheat oven to 425 F (220 C) and line a baking sheet with parchment.
  5. Place flour, beaten eggs and coconut in 3 separate shallow dishes.
  6. Place a sheet of parchment on a clean cutting board, and place chicken breasts on parchment. Place another sheet of parchment on top and, using a meat mallet or rolling pin, gently beat chicken until half as thick. Season both sides with salt and pepper.
  7. Place a chicken breast into flour mixture and coat all sides. Then dip into egg mixture and finally into coconut. Place on lined baking sheet. Repeat until all chicken is coated and placed on baking sheet. Spray chicken with cooking spray and bake for 15 to 20 minutes, until chicken is golden brown and cooked through. If chicken is cooked but hasn’t browned, place under oven broiler for 1 minute.
  8. Remove chicken from oven and allow to cool slightly, then slice into bite-sized pieces while preparing rest of bowl.
  9. In 2 serving dishes, place equal amounts of rice, greens and carrots. Place coconut chicken on top and add some pickled vegetables. Drizzle with cilantro dressing and garnish each with fresh cilantro leaves, a lime wedge and chilies, if desired.
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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

Limoncello Blueberry Tiramisu with Candied Rosemary

Once summer arrives, the desire to spend time in the kitchen tends to wane and we look for fresh recipes that can be whipped up in a jiffy. This limoncello blueberry tiramisu is perfect for such an occasion. With just a few ingredients, you will have a dessert with next to no effort yet packed with flavour. Feel free to shake things up by replacing the blueberries with strawberries, raspberries or blackberries, or even the ladyfingers with amaretti cookies. The Candied Rosemary is optional but takes this dessert from simply delicious to stunning. This dessert pairs beautifully with Steller's Jay Brut.
Ingredients Instructions

Ingredients

Serves 4
13 oz (370 g) fresh blueberries, plus more for garnish
½ cup + 2 tbsp (155 ml) icing sugar, divided
3 tbsp (45 ml) fresh lemon juice, divided
1 tbsp (15 ml) finely grated lemon zest
¼ cup (60 ml) granulated sugar
¼ cup + 2 tbsp (90 ml) Luxardo Limoncello, divided
⅔ cup (160 ml) whipping cream
1 tbsp (15 ml) powdered milk (optional)
⅓ lb (150 g) mascarpone
4 ladyfingers, each cut in half
Candied Rosemary leaves, for garnish, make ahead, recipe follows

Instructions

  1. Start by making a blueberry coulis. In a small saucepan, stir blueberries, ½ cup (125 ml) icing sugar and 1 tbsp (15 ml) lemon juice. Set over medium heat and bring to a simmer, stirring often. Simmer until blueberries have broken down and mixture is glossy, about 5 minutes. Transfer blueberry coulis to a bowl and refrigerate, stirring occasionally, until cool. Blueberry coulis can be made up to 2 days ahead.
  2. In a small saucepan, stir remaining 2 tbsp (30 ml) lemon juice, lemon zest and granulated sugar. Set saucepan over medium heat and warm mixture, stirring constantly, until sugar has dissolved. Remove saucepan from heat and stir in ¼ cup (60 ml) limoncello. Transfer lemon syrup to a medium bowl and set aside to cool to room temperature. Lemon syrup can be made ahead and kept in an airtight container in refrigerator for up to 3 days.
  3. In a medium bowl, whisk whipping cream and powdered milk (if using) until stiff peaks form. Set aside.
  4. In bowl of a stand mixer fitted with whisk attachment, combine mascarpone, remaining 2 tbsp (30 ml) icing sugar and remaining 2 tbsp (30 ml) limoncello. Whisk on medium speed until well combined and slightly aerated, about 2 minutes. Fold in whipped cream with a rubber spatula until incorporated completely.
  5. To assemble, place a generous spoonful of blueberry coulis in bottom of each of 4 serving glasses. Top with a good dollop of lemon mascarpone cream before dipping half the ladyfingers in lemon syrup and placing on top of cream. Repeat, creating another layer with more blueberry coulis, mascarpone cream and syrup-dipped ladyfingers. Garnish with another dollop of mascarpone cream, a drizzle of coulis, some fresh blueberries and Candied Rosemary leaves.
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Drink Pairings

Blackberry Tart with Grilled Grand Marnier Oranges

This brilliantly coloured blackberry tart with Grand Marnier oranges makes the perfect finale to any summertime meal. You can swap out the blackberries for raspberries for an equally delicious result. Try pairing this recipe with Saintly The Good Sparkling Rosé.
Ingredients Instructions

Ingredients

Serves 10
1 cup (250 ml) unsalted butter, divided
2 cups (500 ml) gingersnap cookie crumbs
¼ tsp (1 ml) fine salt
¼ cup (60 ml) water, room temperature
2½ tsp (12.5 ml) powdered gelatin
3 cups (750 ml) blackberries, plus more for garnish
¾ cup (180 ml) whole milk
½ cup (125 ml) granulated sugar
½ cup (125 ml) whipping cream
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) light brown sugar
2 tbsp (30 ml) Grand Marnier Cordon Rouge
2 navel oranges, ends trimmed off and each cut into 8 rounds

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a small saucepan over medium heat, melt ½ cup (125 ml) butter. Cook, stirring occasionally, until butter stops foaming and solids start to turn golden brown, 8 to 10 minutes. Transfer butter to a medium bowl and set aside to cool slightly.
  3. In a medium bowl, stir gingersnap cookie crumbs, salt and ⅓ cup (80 ml) browned, melted butter until well combined and mixture sticks together in a clump when pressed between fingers. Press crust mixture into a 9-in (23 cm) fluted tart pan, pressing mixture evenly into bottom and up sides. Refrigerate tart shell for 10 minutes. Save any remaining browned butter for another use; it will keep in an airtight container in refrigerator for up to 2 weeks.
  4. Place chilled tart shell on a rimmed baking sheet and bake until firm, 12 to 14 minutes. Set aside on a rack to cool completely at room temperature.
  5. To make blackberry filling, start by placing water in a small bowl and sprinkling gelatin evenly overtop. Let bloom for 5 minutes.
  6. Meanwhile, place blackberries in bowl of a food processor fitted with an S blade. Blend until blackberries are well puréed. Strain mixture through a fine-mesh strainer into a bowl and discard seeds. You should have about 1 cup (250 ml) purée.
  7. In a medium saucepan over medium heat, bring milk and sugar to a simmer, stirring often. Remove from heat and stir in bloomed gelatin until it melts. Transfer warm milk mixture to a blender along with blackberry purée, whipping cream and vanilla. Blend on low until well combined. Transfer mixture to a container with a pour spout. Carefully pour blackberry mixture into crust, filling it to top. Transfer tart to refrigerator until custard is set, at least 1 hour.
  8. Preheat barbecue grill to medium, taking care to clean and oil grills.
  9. In a small saucepan, combine remaining ½ cup (125 ml) butter, brown sugar and Grand Marnier. Warm gently over medium heat, whisking constantly, until butter melts and sugar dissolves. Remove from heat.
  10. Place orange slices on grill and baste with butter mixture. Grill until grill marks form on underside, about 1 minute, then flip and baste again. Continue to grill until warm but not falling apart. Transfer to a platter and baste one last time. Let cool for 5 minutes.
  11. To serve, remove tart from tart pan and place on a serving platter. Artfully arrange grilled orange slices over tart and garnish with additional blackberries. Slice and serve.
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Drink Pairings

Rhuby-Rose Tart

Impress your guests, and maybe even yourself, with this Rhuby-Rose Tart. This tangy rhubarb curd is cradled in a sweet, crumbly crust with a soft hint of rose, adding an aromatic touch. Decorate as you please and make this recipe your own. Consider pairing this recipe with La Marca Prosecco Rosé or Sheringham Rhubarb Gin Liqueur.
Ingredients Instructions

Ingredients

Serves 6-8
⅔ cup + ¾ cup (340 ml) butter, divided
2 cups (500 ml) graham cracker crumbs
2 tbsp (30 ml) golden brown sugar or granulated sugar
⅛ tsp (a pinch) salt
4 stalks rhubarb (about 1 lb/450 g), cut into 2-in (5 cm) chunks (fresh or frozen)
1½ tsp (7.5 ml) gelatin crystals
2 tbsp (30 ml) water
3 large eggs
¾ cup (180 ml) granulated sugar
2 tsp (10 ml) rosewater
shelled pistachios, strawberries, freeze-dried strawberries, dried roses and fresh mint leaves, for garnish, as desired

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a small saucepan, melt ⅔ cup (160 ml) butter until it starts to change colour. Remove from heat and allow to cool slightly.
  3. In a large bowl, combine graham cracker crumbs, sugar, salt and melted butter. Mix well. Pour into a 10-in (25 cm) tart dish or pan. Using back of a round, flat-bottomed measuring cup, push and press mixture evenly along bottom and sides of tart dish or pan.
  4. Bake for 8 to 10 minutes, until golden brown. Remove from oven and allow to cool completely. Blend rhubarb in a food processer. Strain through a fine-mesh strainer placed over a bowl to separate juice from pulp. Use a spoon to press solids in strainer to extract all juice. Discard solids. This should yield about 1¼ cups (310 ml) rhubarb juice.
  5. In a small bowl, combine gelatin and water and allow gelatin to bloom for 5 minutes. Set aside.
  6. In a bowl, using a handheld blender or wire whisk, whisk eggs and sugar until blended and smooth.
  7. In a medium saucepan, combine 1 cup (250 ml) rhubarb juice, egg mixture and ¾ cup (180 ml) butter. Cook over medium-low heat until butter melts. Stirring regularly to avoid eggs congealing along bottom and sides of saucepan, continue cooking until mixture thickens to consistency of thick yogurt. Remove immediately from heat. If curd is too thick, add remaining rhubarb juice a few tablespoons at a time.
  8. Add bloomed gelatin and rosewater and mix until gelatin has fully dissolved. Strain through a fine-mesh strainer to remove any lumps.
  9. Pour into prepared tart shell. Refrigerate overnight or for at least 4 hours to set.
  10. Garnish as desired with pistachios, strawberries, freeze-dried strawberries, dried roses and mint.
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Drink Pairings

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