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

Ube-Glazed Mochi Doughnuts

A delicious cultural mash-up, these fluffy Ube-Glazed Doughnuts have a pleasant chew and are dipped in a vibrant ube glaze. If you are looking for doughnuts in a hurry, skip the shaping and simply fry bite-sized balls before glazing. Pair this recipe with Ruffino Moscato D’asti or Baileys Almande Almond Beverage.
Ingredients Instructions

Ingredients

Serves 8
2 cups (500 ml) sweet rice flour, divided
¾ cup (180 ml) whole milk, divided
½ cup (125 ml) tapioca starch
¼ cup (60 ml) granulated sugar
¼ tsp (1 ml) kosher salt
1 tsp (5 ml) baking powder
1 egg
2 tbsp (30 ml) unsalted butter, melted
vegetable oil, for frying, plus more for shaping doughnuts
1½ cups (375 ml) icing sugar
2 tbsp (30 ml) 2% milk
¼ to ½ tsp (1 to 2.5 ml) ube extract (available at Filipino grocery stores and online)
2 oz (60 g) white chocolate chips

Instructions

  1. Start by making mochi doughnuts. In a microwave-safe bowl, use a fork to stir ¼ cup (60 ml) sweet rice flour and ¼ cup (60 ml) milk. Microwave on high for 15-second intervals, stirring between cooking times, until a sticky dough forms, 30 to 45 seconds in total. Set aside and let cool to room temperature.
  2. Meanwhile, in a medium mixing bowl, whisk remaining 1¾ cups (430 ml) rice flour, remaining ½ cup (125 ml) milk, tapioca starch, sugar, salt and baking powder. Set aside. In a small bowl, whisk egg and melted butter. Set aside.
  3. To dry ingredient bowl, add cooled mochi dough and egg mixture. Stir with a wooden spoon until dough comes together. Continue to knead dough in bowl until smooth and only slightly sticky. Dough should be able to hold its shape. Add a little more rice flour as needed.
  4. Pour vegetable oil into a large heavy-bottomed saucepan to come 2-in (5 cm) up sides. Fit saucepan with a deep-frying thermometer and heat oil over medium until thermometer registers 350 F (175 C).
  5. Cut a large piece of parchment into eight 4-in (10 cm) squares and set aside.
  6. To shape doughnuts, lightly oil your hands and divide dough into 8 equal portions. Working with 1 portion of dough at a time, divide portion into 8 pieces and roll into balls. Arrange 8 balls in a circle on a parchment square, making sure balls are touching. Transfer parchment with doughnut ring to a rimmed baking sheet. Repeat rolling and shaping process to make 7 more doughnut rings.
  7. Working with 1 doughnut ring at a time, carefully pick up a parchment square and lower it, paper-side down, into oil. Fry for about 45 seconds, then carefully remove parchment with tongs and discard. Continue to fry doughnut until golden brown, about 2 minutes per side. Take care not to flip too early or doughnut may break apart. Carefully transfer to a rack and let cool. Repeat cooking process with remaining doughnuts.
  8. While doughnuts cool, make glaze. In a medium bowl wide enough to dip doughnuts into, whisk icing sugar, milk and desired amount of ube extract. Adjust consistency as desired with milk, 1 tsp (5 ml) at a time.
  9. Dip tops of doughnuts in glaze, letting excess drip back into bowl, and return to rack. Let sit until glaze is set, about 15 minutes.
  10. Melt white chocolate chips in a double boiler. Drizzle over doughnuts and let white chocolate set for 15 minutes. Doughnuts are best eaten the same day they are made.
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Drink Pairings

Matcha Coconut Crêpe Cake

This striking Matcha Coconut Crêpes Cake will be a welcome finale to any springtime meal. A captivating fusion of delicate crêpes and luscious coconut mascarpone cream, this delightful dessert offers layers of thin, green-tea-infused crêpes. Please take note to use coconut cream and not coconut milk in this recipe. Consider pairing this recipe with Choya Uji Green Tea Umeshu or Amarula Plant-Based Cream Like Liqueur.
Ingredients Instructions

Ingredients

Serves 12
2⅔ cups (660 ml) whole milk
6 tbsp (90 ml) water
6 eggs
6 tbsp (90 ml) unsalted butter, melted
3 cups (750 ml) all-purpose flour
½ tsp (2.5 ml) fine sea salt
3 tbsp (45 ml) granulated sugar
5 tsp (25 ml) vanilla extract, divided
2 tbsp (30 ml) good-quality matcha powder, plus more for garnish coconut oil, for cooking crêpes
2 cups (500 ml) canned coconut cream (thick, creamy part only, no coconut water)
2 cups (500 ml) mascarpone
¼ cup (60 ml) icing sugar, plus more for whipping cream
1 cup (250 ml) whipping cream
toasted coconut ribbons, for garnish

Instructions

  1. In a blender, combine milk, water, eggs, melted butter, flour, salt, sugar, 4 tsp (20 ml) vanilla and matcha powder and blend until thoroughly combined, about 1 minute. Transfer to a jug or mixing bowl and refrigerate for at least 30 minutes and up to overnight.
  2. When ready to cook crêpes, remove batter from refrigerator and give it a light whisk. It should have consistency of whipping cream. If too thick, whisk in 1 to 2 tbsp (15 to 30 ml) water to thin it out.
  3. Heat a 7-in (18 cm) non-stick frying pan over medium-low heat. When warm, lightly grease with coconut oil, wiping off any excess with paper towel. Pour in enough batter to thinly coat bottom of pan, about 3 tbsp (45 ml). Tilt pan so entire bottom surface is coated with a thin layer of batter. Let cook for about 2 minutes. Crêpe is ready to flip when bubbles appear on surface and edges look dry. Flip with a spatula and cook for a further 30 seconds to 1 minute. Transfer to a plate and cover with a tea towel. Repeat with remaining crêpe batter. You should end up with about 20 crêpes. Crêpes can be made ahead; just stack cooked crêpes between sheets of waxed paper and store in an airtight container in refrigerator for up to 4 days.
  4. While crêpes cool, in bowl of a stand mixer fitted with whisk attachment, whisk coconut cream and mascarpone at medium speed until smooth and fluffy, about 1 minute. Add icing sugar and remaining 1 tsp (5 ml) vanilla. Whisk until well combined, thick and creamy, another 1 to 2 minutes. Refrigerate mixture for 20 minutes.
  5. To assemble cake, place first crêpe on a serving plate and spread about 1½ to 2 tbsp (22.5 to 30 ml) cream mixture into a thin layer before placing a second crêpe on top. Repeat, layering crêpes and cream and ending with a final crêpe on top, until all crêpes have been used up. Lightly cover with plastic wrap or a cake dome and refrigerate for at least 1 hour and up to overnight.
  6. When ready to serve, whip cream and 1 to 2 tbsp (15 to 30 ml) icing sugar until stiff peaks form. Dollop on top of cake, sprinkle with toasted coconut ribbons and finish with a dusting of matcha powder. Slice with a serrated knife and serve.
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Drink Pairings

Beet & Currant Canapé

Beet and Currant Canapés make perfect for a delightful nosh. With guests assembling their bites from ingredients arranged on a serving platter, this recipe makes for an easy appetizer. Be sure to start this recipe at least one day ahead as the yogurt will need time to thicken into a creamy spread. Try pairing this recipe with Dirty Laundry Hush Rosé or Gray Monk Pinot Auxerrois.
Ingredients Instructions

Ingredients

Serves 15 canapés
1 cup (250 ml) full-fat plain yogurt
1 tbsp (15 ml) prepared horseradish
1 tsp (5 ml) Dijon mustard
2 large red beets
2 tbsp (30 ml) water
1 orange
6 tbsp (90 ml) dried currants
¼ cup (60 ml) toasted pine nuts or chopped walnuts (optional)
kosher salt, to taste
15 seeded crackers or rye crackers
fresh dill fronds, for garnish

Instructions

  1. Line a fine-mesh strainer with 3 layers of cheesecloth. Place strainer over a bowl, ensuring it does not touch bottom of bowl. Set aside.
  2. In a medium bowl, whisk yogurt, horseradish and mustard. Pour mixture into lined strainer. Cover with plastic wrap and let strain in refrigerator for at least 5 hours and up to 12 hours.
  3. With oven rack in middle position, preheat oven to 425 F (220 C).
  4. Place each beet on a piece of foil. Pour 1 tbsp (15 ml) water over each beet before sealing foil tightly and placing each parcel on a baking sheet. Bake until beets can be easily pierced with a knife, 40 to 55 minutes. Open packets and let beets cool at room temperature until they can be easily handled.
  5. Peel orange with a vegetable peeler to get thick strips of orange peel, taking care not to get too much white pith. Julienne peel strips and set aside. Juice peeled orange into a small saucepan.
  6. Bring orange juice to a boil over high heat. Stir in currants, then remove from heat and set aside to allow currants to cool to room temperature.
  7. Peel beets and dice small. Place in a medium bowl and add soaked currants (along with any extra orange juice in pan), julienned orange peel and nuts, if desired. Season with salt.
  8. When ready to serve, place strained yogurt in a serving bowl, beet and currant mixture in a second bowl, crackers in a third and dill fronds in a fourth. Let guests assemble their own canapé by spreading a little yogurt on a cracker, topping with beet and currant mixture and garnishing with a sprig or two of dill. Enjoy immediately.
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Drink Pairings

Buttered Radish Tartine with Vanilla Sea Salt

Presenting a delightful twist on the classic, these Buttered Radish Tartines highlight the quality of each ingredient, given the simplicity of the small list. Opting for a higher-fat, European-style butter works particularly well as the sweetness harmonizes with the sharpness of the radishes. Pro tip: create homemade vanilla sugar, burying the leftover vanilla bean pod in a cup of granulated sugar and leave to infuse for a week. Try pairing this recipe with Bartier Bros. Rosé or Les Fleurs Du Mal Côtes De Gascogne.
Ingredients Instructions

Ingredients

Serves 16 tartines
1 vanilla bean
½ cup (125 ml) fleur de sel or coarse grey sea salt
12 to 15 small round, red radishes
1¼ cups (310 ml) unsalted butter, cubed, room temperature
16 slices baguette, toasted

Instructions

  1. Split the vanilla bean pod, scrape out and reserve seeds using tip of a paring knife. Reserve empty vanilla pod for another use.
  2. Pour salt into a medium bowl and add vanilla seeds. Using your fingertips, blend salt and vanilla seeds until seeds are well dispersed. Place in an airtight container and set aside at room temperature. Salt will keep indefinitely.
  3. Using a sharp paring knife, cut away roots and leafy tops from radishes, forming perfectly round spheres. Wash and thoroughly dry radishes.
  4. Place softened butter in a large bowl and use a rubber spatula to fold in radishes.
  5. Lightly oil a 3¼ × 5¾-in (2-cup/500 ml) mini loaf pan with vegetable oil and line with plastic wrap, allowing for at least 2-in (5 cm) overhang on all sides. Press and pull wrap as needed to eliminate air bubbles. Transfer radish butter to pan and spread it evenly to edges while packing it down firmly.
  6. Smooth top and tap pan on counter to remove any air bubbles. Wrap overhanging plastic wrap overtop butter and refrigerate until very firm, at least 4 hours and up to overnight.
  7. When ready to serve, use plastic wrap to lift butter out of loaf pan and transfer to a work surface. Remove plastic wrap. Using a very sharp knife, cut into ¼-in (0.6 cm) thick slices. Any leftover butter can be wrapped in parchment and stored in refrigerator for up to 4 days.
  8. Place each slice of butter on a piece of toasted baguette and garnish with a sprinkling of vanilla sea salt. Serve and enjoy.
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Drink Pairings

Roasted Leek & Kale Galette

If you're lucky enough to find wild ramps in early spring, be sure to keep that secret close to your chest. If not, don't despair; young, tender spring leeks will gladly take the spotlight in this rich and decadent Roasted Leek and Kale Galette.
Ingredients Instructions

Ingredients

Serves Makes one 10-in (25 cm) galette
PASTRY
230 g (about 1½ cups/375 ml, spooned) all-purpose flour
¼ tsp (1 ml) salt
60 g (about ⅓ cup/80 ml) cold shortening, cut into ½-in (1.25 cm) cubes
80 g (about ⅓ cup/80 ml) cold butter, cut into ½-in (1.25 cm) cubes
⅓ to ½ cup (80 to 125 ml) ice-cold water
ROASTED LEEKS
2 leeks or ramps (wild leeks)
1 tbsp (15 ml) olive oil
¼ tsp (1 ml) each salt and pepper
3 sprigs fresh thyme
2 tbsp (30 ml) cold butter, cubed
LEEK & KALE MIXTURE
2 tbsp (30 ml) butter
1 cup (250 ml) chopped leeks or ramps (wild leeks), white parts only
1 tsp (5 ml) chopped fresh thyme
1 tsp (5 ml) each salt and pepper
1 tbsp (15 ml) minced garlic
1 bunch kale, chopped with stems removed
8 oz (225 g) mascarpone
1 lemon, zest only
2 eggs, each lightly beaten in own bowl

Instructions

  1. To make Pastry, in a medium mixing bowl, sift flour and salt. Using a pastry cutter or fork, cut in shortening and butter until they are pea-sized pieces. Gently mix in cold water a little at a time until dough comes together to form a ball. You may not need full amount of water. Shape into a slightly flattened disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. To make Roasted Leeks, preheat oven to 375 F (190 C). Remove root ends and green tops from leeks and wash well to remove any dirt. Cut into ¾-in (2 cm) rounds, place in a bowl and gently toss with olive oil, salt and pepper. Transfer to a baking dish, tuck in thyme sprigs and cubed butter and add a splash of water. Bake for 35 to 45 minutes or until leeks have softened and bottoms are nicely caramelized. Set aside.
  3. To make Leek & Kale Mixture, in a large non-stick pan over medium heat, melt butter and add leeks, thyme, salt and pepper. When leeks have softened, 6 to 8 minutes, add garlic and chopped kale and continue to cook until kale has cooked down and reduced in volume. Remove from heat and mix in mascarpone, lemon zest and 1 beaten egg. Cool slightly before assembling galette.
  4. Raise oven temperature to 400 F (200 C).
  5. On a piece of parchment cut to a 12‑in (30 cm) circle, sprinkle a bit of flour and roll out pastry to a 14-in (35 cm) circle. There will be a slight overhang.
  6. Evenly spread leek and kale mixture in centre of dough, leaving a 2-in (5 cm) space around edge. Gently press roasted leeks into mixture, caramelized-side down.
  7. Brush outer edge of dough with about half of second beaten egg, then begin to fold outside edges inwards, gently pinching dough together every couple of inches where pastry overlaps. Brush outer rim of dough with remaining beaten egg. Carefully slide parchment onto a baking sheet and bake for 45 to 50 minutes, until pastry is golden and crisp.
  8. Let sit for a few minutes before slicing and serving warm.
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Drink Pairings

Mushroom Polenta Board

One of life’s greatest gifts in the Pacific Northwest is a spring walk through a BC forest, where winter’s rains have given way to new life at every turn – mushrooms peeking through the undergrowth, splashes of green, and the sweet smell of pine. Try not to be inspired! All mushrooms for this Mushroom Polenta Board recipe can be purchased in stores or at your local farmers' markets. Try pairing this recipe with Quails Gate Pinot Noir or Saintly the Good Rosé.
Ingredients Instructions

Ingredients

Serves 2 as a main course or 4 as a starter
LEMON PINE NUT CRUMB
1 tbsp (15 ml) olive oil or butter
½ tsp (2.5 ml) minced garlic
¼ cup (60 ml) panko bread crumbs
2 tbsp (30 ml) pine nuts, toasted and roughly chopped
1 lemon, zest only
⅛ tsp (a pinch) salt
3 tbsp (45 ml) finely chopped fresh parsley
ROASTED CREMINI MUSHROOMS
8oz (225 g) cremini mushrooms
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) melted butter
½ tsp (2.5 ml) chopped fresh rosemary
¼ tsp (1 ml) garlic powder
⅛ tsp (a pinch) each salt and freshly ground black pepper
POLENTA
½ cup (125 ml) cornmeal
2½ cups (625 ml) chicken or vegetable stock
1 tbsp (15 ml) butter
salt, to taste
MARSALA MUSHROOM SAUCE
2 tbsp (30 ml) olive oil
6 oz (170 g) mixed mushrooms (chanterelle, oyster, portobello, etc.), cut into large bite-sized pieces
1 shallot, finely diced
2 tsp (10 ml) minced garlic
½ tsp (2.5 ml) dried tarragon
⅔ cup (160 ml) Marsala
½ cup (125 ml) chicken stock
¼ cup (60 ml) whipping cream
½ tsp (2.5 ml) cornstarch, dissolved in 1 tsp (5 ml) water
salt and freshly ground black pepper, to taste
microgreens and fresh herbs, for garnish

Instructions

  1. To make Lemon Pine Nut Crumb, in a pan over medium-low heat, heat olive oil or melt butter. Add garlic and gently sauté until fragrant but not browned. Add panko, pine nuts, lemon zest and salt, stir to coat and cook until panko is light golden brown. Cool, then stir in parsley. Set aside.
  2. To make Roasted Cremini Mushrooms, preheat oven to 425 F (220 C) and line a baking sheet with parchment. In a bowl, toss mushrooms with oil, melted butter, rosemary, garlic powder, salt and pepper. Spread out on lined baking sheet and roast for 25 to 30 minutes, until mushrooms have released their juices and become tender.
  3. To make Polenta, in a container with a lid, mix cornmeal and stock, cover and refrigerate overnight. This will allow cornmeal grains to fully hydrate, resulting in a smoother, silkier texture. The next day, transfer cornmeal and stock to a saucepan and bring to a boil over medium-high heat, stirring regularly. When polenta starts to bubble and spit, lower heat and cook for 25 to 30 minutes, until thickened and grains are no longer gritty. Stir frequently and take care not to let polenta stick and burn. Remove from heat and stir in butter and salt. Keep warm.
  4. To make Marsala Mushroom Sauce, place a large heavy-bottomed pan over medium-high heat and add oil. Sauté mushrooms until nicely browned, 5 to 6 minutes, then stir in shallots, garlic and tarragon. Once shallots and garlic have softened and become fragrant, deglaze pan with Marsala and reduce by half. Add stock and cream, reduce by half again, then thicken with cornstarch slurry. Season with salt and pepper.
  5. To assemble, spoon polenta onto a board or divide onto plates. Top with roasted creminis and spoon Marsala mushroom sauce overtop. Sprinkle with lemon pine nut crumb and garnish with microgreens and fresh herbs as desired.
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Drink Pairings

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