Cranberry & Bacon Jam Pinwheels

With holiday party season upon us, look no further for an impressive nibble to offer guests at your next soirée. The Cranberry and Bacon Jam will make more then you need for this recipe, but it is delightful wrapped up as a hostess gift or served alongside a cheese board. This recipe also easily scales up should you find you need to bake for a crowd. Simply increase the amount of puff pastry, goat cheese and pecans needed. Try pairing this recipe with Ruffino Prosecco Rose or Bartier Bros Rose 2022.
Ingredients Instructions

Ingredients

Serves 8 pinwheels
Cranberry & Bacon Jam, make ahead, recipe follows
1 × 1 lb (450 g) package puff pastry, thawed
4 oz (110 g) goat’s cheese, room temperature
1 large egg, beaten
¼ cup (60 ml) pecans, roughly chopped, for garnish (optional)

Instructions

  1. Start by making Cranberry & Bacon Jam.
  2. When ready to assemble and bake pinwheels, preheat oven to 375 F (190 C). Line 2 baking sheets with parchment and set aside.
  3. Lightly dust a clean work surface with flour before laying out puff pastry. Roll pastry into a 7 × 14-in (18 × 35 cm) rectangle and cut into 8 squares about 3½-in (9 cm) each.
  4. Divide pastry squares among prepared baking sheets. Working with 1 square at a time, place 1 tsp (5 ml) goat’s cheese at centre of each square. Top with 1 tsp (5 ml) Cranberry & Bacon Jam. With a sharp knife, cut diagonal slits in each corner to about ¼-in (0.6 cm) from filling. Bring every other corner up into centre to form a pinwheel design and press lightly to secure into filling. Brush with beaten egg and sprinkle with chopped pecans, if desired.
  5. Bake until puffed and golden brown, 20 to 30 minutes. Transfer to a rack to cool completely at room temperature. Can be stored in an airtight container in refrigerator for up to 1 week.
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Drink Pairings

Pesto Trees

These Pesto Trees are simply irresistible! Warm, buttery layers of puff pastry laced with umami-rich pesto and cheese will delight every palate. These skewered “trees” are perfect for guests to nibble and mingle at any festive cocktail party or open-house. They freeze well so make a few batches and stash’em away! Try pairing this recipe with Sauvignon Blanc Oyster Bay.
Ingredients Instructions

Ingredients

Serves 24 pesto trees
1 × 14 oz (397 g) package puff pastry, thawed, chilled
½ cup (125 ml) basil pesto
3 tbsp (45 ml) shredded Asiago
1 egg
2 tbsp (30 ml) water
24 wooden appetizer skewers

Instructions

  1. Line 1 large and 1 small baking sheet with parchment.
  2. On a clean, lightly floured work surface, cut pastry in half. Roll 1 half of puff pastry to ¼-in (0.6 cm) thick. Cut an 8 × 12‑in (20 × 30 cm) rectangle, reserving excess pastry. Spread half of the pesto all over surface of rectangle. Sprinkle half of the Asiago evenly over top. Cut along shorter edge into twelve 1 × 8-in (2.5 × 20 cm) strips. Repeat with second half of puff pastry and remaining pesto and Asiago to yield a total of 24 strips.
  3. Fold each strip in a zigzag manner, shortening turns as pastry builds upwards, to create a narrow treetop. Insert a wooden skewer through layers of pastry. Place on large baking sheet 2-in (5 cm) apart and refrigerate for 1 hour to chill pastry dough completely.
  4. Roll out reserved pastry trimmings to ¼-in (0.6 cm) thick. Using a 1¼-in (3 cm) flower- or star-shaped cookie cutter, cut 24 pastry pieces. Place on small baking sheet about 1-in (2.5 cm) apart and refrigerate until ready to bake.
  5. Preheat oven to 400 F (200 C).
  6. In a small bowl, prepare an egg wash by whisking egg and water until blended. Lightly brush flower- or star‑shaped pastry with egg wash and bake for 8 to 10 minutes, until pastry is flaky and golden. Allow to cool on rack.
  7. Lightly brush skewered pastry trees with egg wash and bake for 12 to 15 minutes, until pastry is flaky and golden at edges.
  8. Remove from oven and allow to cool for 5 minutes. Gently pierce a small pastry flower or star on top of each pesto tree before serving.
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Drink Pairings

Spinach Feta Rolls

These soft rolls are lined with a savoury spinach, dill, green onion and feta filling. If you crossed a spinach pie with a cinnamon roll, you'd get these! These are a perfect bun to start your morning if you don’t want something sweet. Easy to whip up the night before to have them ready for New Years brunch. Try pairing this recipe with Four Winds Featherweight IPA or Motts Clamato Caesar Original
Ingredients Instructions

Ingredients

Serves 12
2 cups (500 ml) whole milk, warmed
1 tbsp (15 ml) granulated sugar
2 × ¼ oz (7 g) envelopes instant yeast
½ cup (125 ml) unsalted butter, melted
2 eggs, divided
6 cups (1.5 L) all-purpose flour, plus more for shaping
3 tsp (15 ml) kosher salt, divided
1 bunch green onions, thinly sliced
4 cloves garlic, minced
2 tbsp (30 ml) extra-virgin olive oil
½ cup (125 ml) finely chopped fresh dill
1 lb (450 g) frozen spinach, thawed, drained and excess water squeezed out
1 lemon, zest only
¼ tsp (1 ml) freshly ground black pepper
½ tsp (2.5 ml) dried oregano
2 tbsp (30 ml) sour cream
12 oz (340 g) cubed feta
1 egg yolk
2 tbsp (30 ml) whipping cream

Instructions

  1. In bowl of a stand mixer, combine milk, sugar and yeast. Let sit for 10 minutes, or until yeast has dissolved and is bubbly.
  2. Add butter, 1 egg, flour and 1 tsp (5 ml) salt. Mix with a dough hook until smooth and elastic, 3 to 5 minutes. If you do not have a mixer, mix and knead by hand for 8 to 10 minutes.
  3. Transfer dough to a clean bowl and cover with a damp tea towel. Let rise at room temperature until doubled in size, about 1 hour, or place in refrigerator and let rise overnight.
  4. While dough is rising, make filling. In a small frying pan over medium heat, sweat green onions and garlic in olive oil. Transfer to a medium mixing bowl. Add dill, spinach, remaining 2 tsp (10 ml) salt, lemon zest, pepper, oregano, sour cream, remaining egg and feta and mix well. Check seasoning and adjust, then set aside.
  5. Once dough has risen, roll out to an 11 × 18-in (28 × 45 cm) rectangle.
  6. Spread spinach mixture evenly on dough. Tightly roll into an 18-in (45 cm) log. Place log on a baking sheet and set in freezer for about 10 minutes to slightly chill dough and make it easier to handle.
  7. Meanwhile, line a large baking sheet with parchment.
  8. Remove log from freezer and lay on a cutting board. Cut into 12 even slices. Cover with a damp towel or plastic wrap and let rise for 1 to 1½ hours, or until doubled in size. If making ahead, add cut slices to baking sheet, cover with plastic wrap and store in refrigerator overnight. When ready to bake, take out while oven preheats.
  9. Preheat oven to 350 F (175 C) and set oven rack to centre position.
  10. Once rolls have risen, mix egg yolk and whipping cream and brush onto rolls. Bake for 30 to 35 minutes, until golden brown.
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Drink Pairings

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

Crustless Quiche with Smoked Salmon

We all love quiche, but it is a commitment to make, this recipe doesn’t have a crust and so it’s so easy! You still get the decadent custard but with a lot less effort. Baking it at a lower temperature ensures the custard stays soft and delicate. This style makes it easy to whip up on a holiday morning. Try pairing this recipe with Chardonnay Kendall Jackson Vintners Reserve or Villa Teresa Prosecco Frizzante.
Ingredients Instructions

Ingredients

Serves 6
2 tbsp (30 ml) butter, room temperature, for dish
8 eggs
1 cup (250 ml) whipping cream
1 cup (250 ml) whole milk
2 tsp (10 ml) salt
¼ tsp (1 ml) freshly ground black pepper
3 tbsp (45 ml) finely chopped fresh chives, divided
2 tbsp (30 ml) finely chopped fresh parsley leaves, divided
vegetable oil, for frying
3 tbsp (45 ml) capers, drained and dried on paper towel
¼ cup (60 ml) crème fraîche
1 lemon, zest only
3 oz (85 g) cold-smoked salmon

Instructions

  1. Preheat oven to 325 F (160 C). Butter a 10‑in (25 cm) pie plate or quiche dish and set aside.
  2. In a medium mixing bowl, mix eggs, whipping cream, milk, salt, pepper, 2 tbsp (30 ml) chives and 1 tbsp (15 ml) parsley. Check seasoning and adjust.
  3. Pour into pie plate and bake for 45 minutes to 1 hour, or until custard is set. Remove from oven and set aside. If making ahead, store in refrigerator until ready to serve.
  4. While quiche is baking, fill a small saucepan with 1-in (2.5 cm) vegetable oil and heat over medium-high. Once oil is hot, carefully fry capers until they have popped open and are crisp, about 3 minutes. Remove from oil and drain on paper towels. Set aside.
  5. Mix crème fraîche with lemon zest and remaining chives and parsley.
  6. Before serving, arrange salmon on quiche and garnish with crème fraîche and capers. If made ahead, quiche can be served cold, at room temperature, or reheated in oven at 350 F (160 C) for 15 minutes before arranging with salmon and garnishing.
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Drink Pairings

Pomegranate Saffron Couscous

This crowd-pleaser offers both flavour and texture, with pearls of couscous bursting with warm, earthy abundance from saffron, balanced with the tangy sweetness of pomegranates and caramelized onions. Pine nuts bring an added crunch, and the whole experience is a feast in your mouth! Try pairing this recipe with Santa Margarita Rose.
Ingredients Instructions

Ingredients

Serves 6-8 as a side dish
3 cups (750 ml) chicken or vegetable stock
1 tbsp (15 ml) olive oil
1 tsp (5 ml) saffron threads
2½ cups (625 ml) pearl couscous
¼ cup (60 ml) vegetable oil
4 cups (1 L) thinly sliced shallots, divided
¼ tsp (1 ml) salt, plus more to taste
1 tsp (5 ml) crushed garlic
½ cup (125 ml) pomegranate arils
1 cup (250 ml) chopped fresh mint leaves
½ cup (125 ml) lightly toasted pine nuts
pepper, to taste
1 tbsp (15 ml) white vinegar
chopped fresh parsley and mandarin orange segments, for garnish

Instructions

  1. In a medium saucepan over medium-high heat, bring stock, olive oil and saffron to a boil. Add couscous, stir and reduce heat to low. Cover and simmer for 12 to 15 minutes. Remove from heat and fluff with fork. Set aside.
  2. In a large wok, heat vegetable oil over medium-high. Add 3 cups (750 ml) shallots and fry for 2 to 3 minutes. Add salt and continue frying until well-caramelized and deep brown. Do not burn. Using a slotted spoon, transfer shallots to a plate, leaving excess oil in saucepan.
  3. In same wok over medium-high heat, fry remaining 1 cup (250 ml) shallots until translucent. Add garlic and cook until fragrant, 1 minute. Mix in prepared couscous, pomegranate arils, mint and pine nuts. Season with salt and pepper to taste.
  4. Stir in vinegar and fried shallots. Remove from heat, cover and set aside. Garnish with chopped parsley and mandarin segments, and serve.
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Drink Pairings

Baked Spaghetti & Meatballs

Who doesn’t love spaghetti and meatballs? Make it so much more irresistible by smothering it with cheese and baking it. We’ve included the most delicious and simple sauce and baking the meatballs instead of frying cuts down on time and mess. Try pairing this recipe with Puglia Primitivo Luccarelli or Chianti Classico Ricasoli Brolio 2018
Ingredients Instructions

Ingredients

Serves 4-6
2 × 23 oz (660 ml) jars strained tomatoes
¼ cup (60 ml) butter
1 medium yellow onion, halved
4 tsp (20 ml) salt, divided
freshly ground black pepper, to taste
1½ lbs (680 g) ground beef
1 cup (250 ml) bread crumbs
½ cup (125 ml) grated Parmesan, plus more to serve
1 egg
1 tsp (5 ml) garlic powder
3 cloves garlic, grated
3 tbsp (45 ml) chopped fresh parsley, plus more for garnish
1 lb (450 g) spaghetti
12 oz (340 g) mozzarella, grated, divided
1 handful fresh basil leaves, for garnish

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a large saucepan over medium-high heat, bring strained tomatoes, butter, onions, 2 tsp (10 ml) salt and a pinch of pepper to a boil. Turn heat to low, cover and simmer for 30 minutes.
  3. In a large mixing bowl, combine remaining 2 tsp (10 ml) salt, ground beef, bread crumbs, Parmesan, egg, garlic powder, garlic and parsley. Mix well. If desired, cook a small amount of meatball mixture in a frying pan to taste seasoning, adjust if necessary.
  4. Using a medium-sized spoon, scoop and roll meat mixture into about 3 tbsp (45 ml) sized balls (makes about 25 meatballs). Place them on a parchment-lined baking sheet.
  5. Bake meatballs for 10 to 15 minutes, until lightly browned. Transfer them to tomato sauce and simmer for another 10 to 15 minutes, or until cooked all the way through and no longer pink inside.
  6. While meatballs are cooking, cook spaghetti according to package directions.
  7. Toss spaghetti with three-quarters of sauce (no meatballs) and half of the mozzarella. Place in a 10-in (25 cm) cast iron skillet or baking dish. Top with remaining sauce, all meatballs and remaining mozzarella.  
  8. Bake for 15 to 20 minutes, or until cheese is melted and golden. Garnish with chopped parsley and basil.
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Drink Pairings

Braised Lamb Shanks served with Polenta

Impress your guests with this hearty and filling dish that’s also quite easy to make! The shanks are simply braised until tender and can be made a few days in advance and warmed in the sauce when ready to serve. Cheesy polenta is the perfect comforting accompaniment. This recipe uses stone ground polenta for more texture and flavour, but you can use any polenta you can find. Try pairing this recipe with Carinena Reserva Monasterio de Las or Shiraz Pirramimma McLaren Vale 2019
Ingredients Instructions

Ingredients

Serves 6
2 tbsp (30 ml) vegetable oil
6 lamb shanks
2 tsp (10 ml) salt
freshly ground black pepper, to taste
1 large onion, sliced
2 medium carrots, cut into 2-in (5 cm) pieces
¼ cup (60 ml) tomato paste
1 cup (250 ml) red wine
3 cups (750 ml) beef stock
1 bay leaf
1 sprig fresh rosemary
3 sprigs fresh thyme
GREMOLATA
1 bunch fresh parsley, leaves only, roughly chopped
1 lemon, zest and juice
3 anchovy fillets, finely chopped
3 cloves garlic, minced
5 capers, minced
1 chili, finely chopped (optional)
1 tbsp (15 ml) red wine vinegar
3 tbsp (45 ml) extra-virgin olive oil
POLENTA
4 cups (1 L) water 
1 cup (250 ml) milk
2 tsp (10 ml) salt
1½ cups (375 ml) stone-ground polenta
½ cup (125 ml) grated Parmesan
2 tbsp (30 ml) butter

Instructions

  1. To prepare Lamb, preheat oven to 300 F (150 C). In a large Dutch oven or frying pan over medium-high heat, heat oil until it shimmers.
  2. Season lamb with salt and pepper. In batches, sear lamb until golden brown on all sides. Remove lamb from pan and set aside.
  3. Turn heat to low and add onions and carrots. Sweat until onions are soft, about 5 minutes. Add tomato paste and continue cooking until tomato paste has slightly caramelized, 5 to 8 minutes. Deglaze with wine.
  4. Return lamb shanks to Dutch oven, if using (if you used a frying pan, follow method in next step instead). Add stock and enough water to cover lamb. Add bay leaf, rosemary and thyme and bring to a boil. Cover with lid and place in oven. Cook for 2 hours, or until lamb is tender.
  5. If you used a frying pan, put seared lamb shanks in an ovenproof casserole large enough to fit all shanks. Add stock to frying pan with tomato and vegetable mixture, bring to a boil over high heat, then pour over lamb. Add water to cover. Add bay leaf, rosemary and thyme, cover with foil and cook in oven for 2 hours, or until lamb is tender.
  6. While lamb is cooking, make Gremolata. In a small bowl, mix parsley, lemon zest and juice, anchovies, garlic, capers, chili (if desired), red wine vinegar and olive oil. Check seasoning and adjust. Cover and keep in refrigerator until ready to serve.
  7. Once lamb is cooked, remove it from cooking liquid and keep warm in oven covered with foil. Remove and discard carrots and herbs. Let liquid sit for 10 minutes, then remove excess fat that floats to top. Bring to a boil over medium-high heat and reduce, stirring occasionally, until it reaches a sauce consistency, about 10 minutes.
  8. To make Polenta, in a medium saucepan over medium-high heat, bring water, milk and salt to a boil. Slowly whisk in polenta. Bring back to a boil, then reduce heat to low, stirring constantly. Cook for 10 to 15 minutes, or until it is like a soft porridge. If it is too thick, add more water until it reaches desired consistency. Add Parmesan and butter and stir to combine. Check and adjust seasoning.
  9. To serve, divide polenta evenly between 6 bowls. Top each bowl with a lamb shank and sauce and garnish with gremolata.
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Drink Pairings

Nduja Puffs

Fluffy, flaky, tangy, and spicy best describe these Nduja Puffs as taste buds are smothered with pillowy puff pastry, zesty tomato and an unmistakeably Calabrian heat that is tempered with creamy cheese sweetness. These pastries can be made in advance and frozen. Simply bake and garnish before serving. Try pairing this recipe with Strange Fellows Brewing Talisman.
Ingredients Instructions

Ingredients

Serves 15 puffs
21 oz (600 g) puff pastry, thawed
8 oz (225 g) 'nduja sausage, casing removed
1 cup (250 ml) cream cheese, room temperature
1 tbsp (15 ml) mayonnaise
1 tsp (5 ml) granulated sugar
1 egg
2 tbsp (30 ml) water
8 cherry tomatoes, cut in half
fresh basil leaves, for garnish

Instructions

  1. On a clean, lightly floured work surface, roll out puff pastry. Using a 3-in (7.5 cm) flower-shaped cookie cutter, cut 15 pastry flowers. Using a smaller 2½-in (6.25 cm) flower-shaped cookie cutter, cut 15 pastry flowers. Using a 1¼-in (3 cm) round cookie cutter, cut centre of smaller flowers to leave a hole in centre. Chill cut pastry flowers in refrigerator for at least 30 minutes.
  2. Preheat oven to 400 F (200 C). Line a large baking sheet with parchment and set aside.
  3. In a food processor, blend 'nduja, cream cheese, mayonnaise and sugar for 30 seconds. Spoon into a large piping bag and cut a hole, ½-in (1.25 cm) in diameter, at the tip. Set aside.
  4. In a small bowl, prepare an egg wash by whisking egg and water until blended.
  5. Spread large pastry flowers 2-in (5 cm) apart on prepared baking sheet and brush lightly with egg wash. Place a small pastry flower over centre of each large one and brush lightly with egg wash. Pipe 'nduja mixture in cavity up to about ¼-in (0.6 cm) above level of small flower. Bake for 15 minutes, until pastry is golden brown. Cool slightly before serving, as filling will be very hot.
  6. Add a cherry tomato half in centre over 'nduja filling and garnish with basil leaves.
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Drink Pairings

Cheesy Cauli-Gratin

Creamy and savoury, this gratin will have even the pickiest eater begging for more! Serve it as a side, or as a main alongside your favourite salad or some warm crusty bread to soak up that rich delicious sauce. This recipe can be made in advance and re-heated before serving. Try pairing this recipe with a full-bodied chardonnay, such as the Freemark Abbey Chardonnay from the Napa Valley.
Ingredients Instructions

Ingredients

Serves 6-8 as a side
1 large head cauliflower, cut into 2-in (5 cm) florets, washed and drained
½ cup (125 ml) butter, divided
⅓ cup (80 ml) all-purpose flour
2½ cups (625 ml) warm milk, divided
½ tsp (2.5 ml) white pepper
¼ tsp (1 ml) ground nutmeg
⅛ tsp (a pinch) cayenne pepper
2 cups (500 ml) Gruyère, divided
salt, to taste
⅓ cup (80 ml) bread crumbs
2 tbsp (30 ml) chopped fresh parsley

Instructions

  1. Place cauliflower in a large heatproof, microwave‑safe bowl. Cover with a heatproof plate and cook in microwave on high for 5 minutes. Set aside.
  2. In a medium saucepan, melt ¼ cup (60 ml) butter over medium heat. Using a whisk, add flour and mix to form a smooth roux. Cook for about 2 minutes, whisking constantly.
  3. Carefully add 1 cup (250 ml) milk and stir vigorously to blend well. Add remaining 1½ cups (375 ml) milk and continue whisking until sauce is smooth.
  4. Stir in white pepper, nutmeg, cayenne and 1 cup (250 ml) Gruyère. Stir until smooth and cheese has melted. Remove from heat. Season with salt.
  5. Pour one-third of cheese sauce in a heatproof casserole dish. Spread cauliflower evenly over sauce. Pour remaining sauce over cauliflower. This can be made a day in advance and refrigerated until ready to use. Bring to room temperature before baking.
  6. Preheat oven to 375 F (190 C).
  7. In a small skillet, melt remaining ¼ cup (60 ml) butter over medium heat and add bread crumbs. Toast for 1 minute and remove from heat. Transfer to plate to cool.
  8. Spread remaining 1 cup (250 ml) Gruyère evenly over cauliflower. Top with toasted bread crumbs and bake for 20 to 30 minutes, or until cheese on surface has melted and bread crumbs look golden brown. Allow to rest for 10 minutes before serving. Garnish with chopped parsley.
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Drink Pairings

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