Lambrusco-Roasted Strawberry & Whipped Feta Board

For this Earth Day recipe, we used Medici Ermete Lambrusco Reggiano, an organically produced and certified sustainable Lambrusco. Imported ingredients like pistachios and olive oil can be sourced responsibly by choosing fair trade, organic options. This appetizer pairs well with Oyster Bay Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 4-6
Whipped Feta, make ahead, recipe follows
Lambrusco-Roasted Strawberries, make ahead, recipe follows
Pistachio & Pink Peppercorn Dukkah, make ahead, recipe follows
wild arugula, for garnish
extra-virgin olive oil
warm flatbread, to serve

Instructions

  1. To assemble, spread Whipped Feta on a board or serving dish. Arrange Lambrusco-Roasted Strawberries on board and drizzle with reserved Lambrusco syrup, then sprinkle with Pistachio & Pink Peppercorn Dukkah. Garnish with tangles of arugula, drizzle with some good extra-virgin olive oil and serve with warm flatbread.
  2. Instructions for making the Whipped Feta: 1) Using a food processor, blend feta, cream cheese, whipping cream and orange zest until smooth. With motor running, drizzle in olive oil to emulsify. 2) Store in an airtight container in refrigerator for up to 5 days. Remove from refrigerator about 30 minutes before assembling board.
  3. Instructions for making Lambrusco Roasted Strawberries: 1) In a medium mixing bowl, combine all ingredients and let sit at room temperature for 15 to 30 minutes. 2) Preheat oven to 300 F (150 C). 3) Transfer strawberries and all juices to a non-reactive baking dish with a slight lip. Arrange strawberries cut-side up, leaving some space between pieces. 4) Transfer to oven and roast until strawberries are softened but still hold their shape and wine has reduced to a syrupy consistency, 45 to 60 minutes. Let cool slightly before using. 5) Store in an airtight container in refrigerator for up to 5 days. Bring to room temperature before serving.
  4. Instructions for making Pistachio & Pink Peppercorn Dukkah: 1) In a frying pan over medium heat, toast coriander, cumin and fennel seeds until fragrant, about 2 minutes. Add pink peppercorns and toast for 30 seconds more. Transfer to a mortar and pestle or spice grinder. Let cool, then grind coarsely. Place in a small mixing bowl. 2) In same pan, toast pistachios for 5 minutes, stirring regularly. Let cool, then roughly chop and add to mixing bowl. 3) In same pan, toast sesame seeds, stirring often, for about 2 minutes or until golden brown. Add to pistachio mixture along with salt and toss well. 4) Store in an airtight container at room temperature for up to 1 month.
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Drink Pairings

Charred Snap Pea & Burrata Board

Anchored by creamy burrata and bright salsa verde, this plentiful Earth Day board can shift with the season—cherries can yield to peaches or apricots; snap peas can give way to zucchini and Brussels sprouts. Let Mother Nature set the table. Pair this appetizer with Tania Vincent Carême Terre Brûlée Chenin Blanc.
Ingredients Instructions

Ingredients

Serves 4-6
1 tbsp (15 ml) vegetable oil
10 oz (280 g) snap peas, trimmed
¼ head radicchio, core removed, leaves separated (optional)
¼ tsp (1 ml) salt
1 recipe Olive & Vermouth Salsa Verde, make ahead, recipe follows
1 large/2 small balls burrata
1 cup (250 ml) halved pitted cherries or other sliced seasonal fruit
¼ cup (60 ml) hazelnuts, toasted and roughly chopped, for garnish
a few fresh mint leaves, for garnish
toasted focaccia, to serve
Olive & Vermouth Salsa Verde
Makes about 1¼ cups (310 ml)
⅔ cup (160 ml) pitted Castelvetrano olives, sliced into thin strips
3 tbsp (45 ml) dry vermouth
1 tbsp (15 ml) capers, chopped
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) red pepper chili flakes (optional)
1 clove garlic, finely minced
½ lemon, zest and juice
½ cup (125 ml) lightly packed roughly chopped fresh mint
¼ cup (60 ml) lightly packed roughly chopped fresh flat-leaf parsley
½ cup (125 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste

Instructions

  1. In a wok or heavy-bottomed pan over medium-high heat, warm oil. Working in batches, add snap peas and cook until charred but still crisp. Add radicchio and salt and cook until slightly wilted, about 1 minute. Transfer to a mixing bowl, toss with 3 tbsp (45 ml) salsa verde and season to taste.
  2. Place burrata on a serving board and arrange snap peas and radicchio around it. Drizzle with a few more spoonfuls of salsa verde, then top with cherries, toasted hazelnuts and fresh mint leaves. Serve with toasted focaccia and remaining salsa verde on side.
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Drink Pairings

Lechon Asado

A traditional centrepiece of a Cuban Nochebuena, or Christmas Eve supper, this crispy-skinned ham makes any holiday celebration complete. Marinated in a zesty blend of garlic, citrus and spices, this substantial main dish might just become your new holiday tradition. The recipe is a labour of love, so take care to start it the day before you plan on cooking it. Pair this Lechon Asado with Gray Monk Pinot Noir or Black Sage Cabernet Sauvignon.
Ingredients Instructions

Ingredients

Serves 10-12
2 heads garlic, broken into cloves and peeled, divided
2 tsp (10 ml) kosher salt, divided
1 tsp (5 ml) black peppercorns
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) dried oregano
¼ cup + 3 tbsp (105 ml) olive oil, divided, plus more for oiling
¼ cup (60 ml) fresh orange juice
¼ cup (60 ml) fresh lemon juice
¼ cup (60 ml) fresh lime juice
½ cup (125 ml) rum
1 tsp (5 ml) onion powder
4 dried bay leaves, lightly crushed
10 lbs (4.5 kg) uncured, bone-in leg of ham or bone-in pork shoulder
fresh herbs of choice, for garnish
2 oranges, cut into wedges, for garnish

Instructions

  1. In bowl of a food processor, combine cloves from 1 head garlic, 1 tsp (5 ml) salt and peppercorns and pulse until a fine paste forms. Pulse in cumin, oregano and ¼ cup (60 ml) olive oil. Transfer to a medium bowl and set aside.
  2. Add remaining garlic cloves and 1 tsp (5 ml) salt to processor (no need to clean it out). Pulse, scraping down sides of bowl as needed, until a paste forms. Add juices, rum, onion powder, bay leaves and remaining 3 tbsp (45 ml) olive oil. Blend until well combined. Set aside.
  3. Place ham in a roasting pan large enough to hold it. Using a sharp knife, gently separate skin from ham enough for it to flap over backwards, but do not cut it off completely. Pierce meat several times with tip of knife. Pour garlic-citrus marinade over meat and then rub garlic herb paste generously all over. Place pork skin back over meat to cover garlic herb paste. Cover with a piece of parchment or foil large enough to cover ham and secure around roasting pan. Place in refrigerator to marinate overnight.
  4. When ready to cook, remove from refrigerator and bring to room temperature for 30 minutes, then preheat oven to 375 F (190 C).
  5. Uncover ham and pat skin dry with a paper towel—the dryer the skin, the crispier the final cooked skin will be. Lightly oil a new piece of parchment or foil big enough to cover ham and secure around roasting pan. Roast until internal temperature is 180 F (82 C), 3 to 4 hours.
  6. Remove roasting pan from oven and increase oven temperature to 450 F (230 C).
  7. Uncover ham and transfer cooking juices to a medium saucepan. Set aside.
  8. Return ham to oven, uncovered, and continue roasting to crisp up skin, about 30 minutes. Keep an eye on it to make sure it doesn’t burn.
  9. Meanwhile, remove and discard any fat that has settled on top of cooking juices. Bring juices to a hard simmer over medium heat. Simmer until reduced by half, about 15 minutes. Season to taste and strain if desired.
  10. Once out of oven, transfer ham to a cutting board and let rest, uncovered, for 30 minutes.
  11. When ready to serve, transfer ham to a serving platter and garnish with fresh herbs and orange wedges, if desired. Slice or shred ham to serve. Serve simmered marinade alongside as a sauce.
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Drink Pairings

Gin-Marinated Cheese & Olives

For those who order extra garnish in their martini to snack on, this recipe is for you. Feel free to customize what you add to the gin-laced brine; olives, blanched pearl onions or even grapes would all be delicious. This recipe is perfect as part of a charcuterie board, added to a green salad as something special or enjoyed straight from the jar. Serve this dish with Bombay Sapphire London Dry Gin.
Ingredients Instructions

Ingredients

Serves 8
4 oz (110 g) feta, cut into bite-sized cubes
4 oz (110 g) havarti, cut into bite-sized cubes
4 oz (110 g) baby bocconcini
½ cup (125 ml) green olives stuffed with blue cheese
¾ cup (180 ml) olive oil
¼ cup (60 ml) olive brine
1 tbsp (15 ml) finely grated lemon zest
1 tsp (5 ml) fresh thyme leaves
1 tsp (5 ml) red pepper chili flakes
2 oz (60 ml) gin

Instructions

  1. In a large Mason jar (about 16 oz/500 ml), combine feta, havarti, bocconcini and stuffed olives.
  2. In a medium bowl, whisk olive oil, olive brine, lemon zest, thyme leaves, chili flakes and gin. Pour into Mason jar, secure lid and gently shake to combine marinade with cheeses and olives. Refrigerate until ready to serve, up to 5 days. Allow to sit at room temperature for 1 hour before enjoying.
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Drink Pairings

Smoked Oyster Dip

Oysters and martinis are a classic pairing. The umami notes of the oyster perfectly complement the clean botanical flavours of vodka or gin. For this recipe, we forgo shucking fresh oysters and instead opt for a creamy and smoky oyster dip that pairs well with a variety of crudités, toasted baguette slices or potato chips. This recipe calls for only one can of oysters, but you can add an extra can for an umami boost. This dip can be paired with Smirnoff Vodka.
Ingredients Instructions

Ingredients

Serves 6
1 × 3 oz (85 g) can smoked oysters, drained
1 × 8 oz (226 g) block cream cheese, room temperature
2 tbsp (30 ml) mayonnaise
1 tsp (5 ml) finely grated lemon zest, plus more for garnish
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) chipotle chili powder
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
cucumber rounds, potato chips, crackers or endive leaves, to serve

Instructions

  1. In a large bowl, combine oysters, cream cheese, mayonnaise, lemon zest, lemon juice, paprika, chili powder and dill. Using back of a large spoon, smash and stir everything until oysters are broken down and mixture is well combined. If you like a smoother dip, you can pulse it in a food processor. Fold in capers.
  2. Transfer to a serving bowl and garnish with chopped dill, lemon zest and crushed pink peppercorns. Serve with your choice of dippers. Can be stored in an airtight container in refrigerator for up to 4 days.
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Drink Pairings

Tuna Tartare & Caviar Toast

A fresh twist on a classic, these bite-sized appetizers are perfect for your next martini hour. The garnish of caviar adds a salty pop that mirrors the briny notes in a classic martini, making this pairing feel both timeless and modern. Whether you’re hosting a cocktail party or just want something special to go with your favourite libation, these bites are elegant, easy to prepare and undeniably indulgent. Enjoy this appetizer alongside Suntory Roku Gin.
Ingredients Instructions

Ingredients

Serves 8
1 loaf brioche
¼ cup (60 ml) ghee or unsalted butter, room temperature
8 oz (225 g) albacore tuna
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) soy sauce
½ tsp (2.5 ml) fresh lemon juice
1 oz (30 g) caviar
seaweed salad or rehydrated sea grapes*, for garnish
* Available at Asian grocery stores or online

Instructions

  1. Preheat oven to 350 F (175 C). Line a baking sheet with parchment and set aside.
  2. Slice crust off brioche and discard or reserve for another use. Slice crustless loaf into rectangles 1-in (2.5 cm) high × 3-in (7.5 cm) long. You should have at least 8 rectangles of brioche. Spread each side lightly with ghee and set aside.
  3. Place buttered bread on prepared baking sheet and toast bread in oven, turning over occasionally to encourage even browning, until golden brown on all sides, 8 to 10 minutes. This step could also be done in a frying pan over medium-low heat. Working with a couple of pieces of brioche at a time, toast in warm pan until browned on all sides. Set aside.
  4. Finely dice tuna and place in a bowl along with sesame oil, soy sauce and lemon juice. Gently toss to combine. Taste and adjust seasoning with more sesame oil, soy sauce or lemon juice as desired.
  5. Spoon tuna tartare on top of toasts. Garnish with small dollops of caviar and seaweed salad. Serve immediately.
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Drink Pairings

Savoury S’mores

S’mores, but not as you know them. These take the nostalgic campfire treat and give it an irresistible, grown-up twist. The homemade red pepper relish really sets these apart, providing a hint of sweet heat that pairs remarkably well with almost any cheese of choice. These bites are delightfully whimsical and right at home with a glass of wine by the fire. Serve this dish with Icon Rock Chardonnay or Whistler 90 Light.
Ingredients Instructions

Ingredients

Serves 4-6
1 tbsp (15 ml) grapeseed or avocado oil
1 small onion, finely diced
½ tsp (2.5 ml) fine sea salt
3 red bell peppers, finely diced
⅓ cup (80 ml) dry vermouth
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) red pepper chili flakes
16 crackers of choice
thinly sliced pickles of choice
1 apple, thinly sliced
1 pear, thinly sliced
2 mild Italian sausages, cooked and thinly sliced
4 to 8 individual mini brie or Gouda cheeses
4 to 8 pieces cheddar or mozzarella (similar size as brie or Gouda)

Instructions

  1. Start by making red pepper relish. In a large saucepan, warm oil over medium heat. Add onions and sea salt and cook, stirring often, until translucent and just starting to colour, about 5 minutes. Add red peppers and cook, stirring from time to time, until softened, about another 5 minutes. Stir in vermouth, vinegar, sugar and chili flakes. Reduce heat to low and cook at a slow simmer, stirring occasionally, until pepper mixture becomes sticky, about 30 minutes. Remove from heat and let cool until almost at room temperature. Transfer to an airtight container and refrigerate until ready to use, up to 5 days.
  2. When ready to serve s’mores, artfully arrange on a platter your choice of crackers, pickles, apple and pear slices, sliced sausages, cheeses and a bowl of red pepper relish.
  3. Set up a tabletop s’more maker or outdoor firepit. You can also use flame on a gas stove.
  4. Place a piece of cheese on a roasting fork, just as you would a marshmallow. Carefully warm cheese over flame until edges start to soften and centre becomes gooey, 1 to 4 minutes.
  5. Dollop some red pepper relish on a cracker and top with melted cheese. Garnish top of cheese with additional elements as desired, then top with another cracker and gently press to sandwich layers. Enjoy.
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Drink Pairings

Brie-Berry Bites

Whether you are hosting a handful of guests or catering for a crowd, these tartlets can be made ahead of time and garnished just before serving. Easy to make and easy to please, these delicious appetizers will bring on the compliments. This dish is best enjoyed with a glass of Louis Latour Bourgogne Chardonnay or Château d’Esclans Whispering Angel Côtes de Provence Rosé.
Ingredients Instructions

Ingredients

Serves 12
6 sheets phyllo pastry (about 13- × 16-in/32.5 × 40 cm), covered with plastic wrap and a damp tea towel to prevent drying
⅔ cup (160 ml) unsalted butter, melted
⅓ cup (80 ml) blackberry jam, divided
⅓ cup (80 ml) spreadable brie
12 blackberries, thawed if frozen fresh thyme leaves, for garnish

Instructions

  1. Preheat oven to 400 F (200 C).
  2. Lay a phyllo sheet on a clean surface and brush entire surface of phyllo with melted butter. Place a second layer of phyllo overtop and continue layering with melted butter and phyllo pastry until sixth sheet of phyllo. Do not brush sixth sheet with butter. Gently press sheets together from centre towards edge to remove any trapped air bubbles. You can also poke any stubborn air pockets with a toothpick to release trapped air. Using a 3-in (7.5 cm) round cookie cutter, cut 12 pastry rounds.
  3. Grease wells of a 12-cup muffin pan with melted butter. Place a pastry round in each well and press into bottom and sides. Brush with melted butter. Place a parchment muffin cup over each phyllo cup and place pie weights or dried beans in parchment cups. Bake for 4 to 5 minutes, until lightly golden. Do not overbake. Remove from oven and gently remove parchment with pie weights or dried beans. Promptly remove each phyllo shell and cool on rack. Can be made ahead and stored in an airtight container in a cool, dry place for up to 2 days.
  4. Reserve 1 tbsp (15 ml) blackberry jam for glazing. Spoon about 1 tsp (5 ml) jam into each tartlet.
  5. Transfer spreadable brie into a piping bag. Cut a small hole at tip and pipe about 1 tsp (5 ml) brie, or more as desired, over blackberry jam. Top with a blackberry. Melt reserved 1 tbsp (15 ml) blackberry jam, then brush onto tartlets. Garnish as desired with thyme leaves, and serve.
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Drink Pairings

Posh ’Tatoes

It does not get any easier than this! Just stack ’em and bake ’em. The tried, tested and true comfort of silky Yukon Gold potatoes complemented by a delicate touch of spices delivers a mouthwatering wholesomeness, while the caviar with its savoury burst of luxury makes this a top-shelf apéro! Serve these Posh ’Tatoes with Louis Roederer Collection Champagne Brut or Louis Latour Bourgogne Chardonnay.
Ingredients Instructions

Ingredients

Serves 12
4 tbsp (60 ml) butter, divided
3 lbs (1.4 kg) medium Yukon Gold or yellow potatoes, peeled
3 tbsp (45 ml) grated Parmesan
½ tsp (2.5 ml) smoked paprika
1 tsp (5 ml) onion powder
1½ tsp (7.5 ml) garlic powder
1 tsp (5 ml) white pepper
¾ to 1 tsp (4 to 5 ml) salt, to taste
⅓ cup (80 ml) shredded Swiss cheese
½ cup (125 ml) crème fraîche
2 tbsp (30 ml) chopped fresh chives
2 oz (60 g) black caviar (¼ cup/60 ml)

Instructions

  1. Preheat oven to 375 F (190 C). With 1 tbsp (15 ml) butter, grease wells of a 12-cup muffin pan. Melt remaining 3 tbsp (45 ml) butter and set aside.
  2. Using a mandoline or a sharp knife, cut potatoes into ⅛-in (0.3 cm) thin slices and place in a large bowl.
  3. In a small bowl, mix Parmesan, paprika, onion powder, garlic powder, white pepper and salt. Evenly distribute spices and melted butter over sliced potatoes and mix to coat.
  4. Stack potato slices about 1½-in (4 cm) high (16 to 18 slices) and place 1 stack in each well of muffin pan.
  5. Bake, uncovered, for 45 minutes. Remove from oven and sprinkle about a heaping 1 tsp (6 to 7 ml) shredded Swiss cheese over each stack. Return to oven and bake for another 10 minutes, until cheese has melted.
  6. Remove from oven and let rest for about 10 minutes. Transfer to a serving platter.
  7. In a small bowl, mix crème fraîche and chives and transfer to a piping bag. Cut tip of piping bag and pipe crème fraîche on each potato stack. Top each with 1 tsp (5 ml) caviar and serve.
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Drink Pairings

Truffled Mushroom & Shallot Tartlets

The unmistakable, luxurious aroma of truffles draws your palate to the sweetness of shallots and the earthy umami of mushrooms, all cradled in crumbly pastry. With creamy, cheesy comfort in each bite, these are so delicious, you’ll have to remind yourself to save some for your guests! Serve these Truffled Mushroom & Shallot Tartlets with Louis Roederer Collection Champagne Brut or Quails’ Gate Pinot Noir.
Ingredients Instructions

Ingredients

Serves 12
12 frozen Mini Tartlet Shells, make ahead, recipe follows (or use store-bought tartlet pastry shells)
2 tbsp (30 ml) butter
3 cups (750 ml) sliced button mushrooms (about ¼-in/0.6 cm thick)
1 tbsp (15 ml) olive oil
1½ cups (375 ml) thinly sliced shallots
3 cloves garlic, minced
1 tbsp (15 ml) chopped fresh thyme leaves
½ cup (125 ml) sour cream
1 tsp (5 ml) mustard
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) ground black pepper
1 cup (250 ml) shredded Gruyère, divided
1½ tsp (7.5 ml) truffle salt fresh thyme leaves for garnish (optional)

Instructions

  1. Preheat oven to 375 F (190 C).
  2. Place frozen Mini Tartlet Shells, still in their moulds, on a rimmed baking sheet and bake for 10 minutes. Cool on a rack. Set aside.
  3. In a large skillet over medium heat, melt butter and fry mushrooms until any released liquid evaporates. Transfer mushrooms to a bowl and set aside.
  4. In same skillet, heat olive oil and fry shallots until golden brown. Spoon out a couple of tablespoons of fried shallots and set aside for garnish.
  5. Add garlic and continue cooking until fragrant, about 2 minutes. Add thyme, sour cream, mustard, salt and pepper and cook for another 2 minutes, stirring regularly.
  6. Place ¾ cup (180 ml) Gruyère in a large bowl. Add hot shallot mixture and fried mushrooms and mix well.
  7. Spoon filling into prepared tartlet shells until slightly mounded overtop shell. Do not overfill. Sprinkle with remaining ¼ cup (60 ml) Gruyère. Bake for 12 to 15 minutes, until cheese turns slightly golden. Remove from oven and cool slightly in moulds on a rack. Sprinkle about ⅛ tsp (a pinch) truffle salt on each tartlet. Gently remove tartlets from moulds and garnish with reserved fried shallots and thyme leaves, if using. Serve warm.
  8. MINI TARTLET SHELLS
  9. Sprinkle flour and salt on a clean surface and use fingers to mix.
  10. Using a knife or a dough scraper, cut butter into flour until it looks crumbly like oatmeal.
  11. In a small cup, beat 1 egg, vinegar and 1 tbsp (15 ml) water. Using fingers, create a gap in centre of flour mixture and gently add egg mixture, then incorporate flour while mixing to form a dough. Do not knead. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  12. Lightly flour a clean surface and roll out chilled dough to ¼-in (0.6 cm) thick. Using a 3-in (7.5 cm) cookie cutter, cut out pastry rounds. Place each round into a 2½-in (6.25 cm) mini tartlet mould and gently press into bottom and sides of mould. Poke sides and bottom of pastry with a fork.Re‑roll leftover dough and continue cutting pastry rounds and pressing them into tartlet moulds until dough is used up.
  13. Prepare egg wash by whisking remaining egg and 1 tbsp (15 ml) water until combined. Lightly brush pastry with egg wash. Discard remaining egg wash.
  14. Freeze tartlet shells for at least 30 minutes, and up to 1 month, before baking.
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