Spring Pea Samosas

Full of fresh and bright flavours, these samosas are perfect as a light lunch or snack. Instead of a traditional samosa dough, we have used tortillas for an impressive and simple swap. Whether baked, pan-fried or air-fried, these pillowy bites are sure to become a springtime staple at your table. Serve these Samosas with See Ya Later Ranch Gewurztraminer or Argiolas Costamolino Vermentino di Sardegna.
Ingredients Instructions

Ingredients

Serves 14
1¾ cups (430 ml) fresh or frozen peas
1 serrano pepper, finely diced
1-in (2.5 cm) piece fresh ginger, grated
2 tbsp (30 ml) coconut oil
1 tsp (5 ml) cumin seeds
1½ tsp (7.5 ml) garam masala
½ tsp (2.5 ml) fine sea salt
1 tbsp (15 ml) granulated sugar
3 tbsp (45 ml) fresh lemon juice
¼ cup (60 ml) coarsely chopped toasted cashews
3 tbsp (45 ml) finely chopped fresh cilantro leaves
3 green onions, trimmed and finely chopped
⅓ cup (80 ml) all-purpose flour
3 tbsp (45 ml) water
7 × 6-in (15 cm) tortillas
vegetable or grapeseed oil, for brushing
Green Coconut Chutney, to serve, make ahead, recipe follows
GREEN COCONUT CHUTNEY | Makes about 1 cup (250 ml)
½ cup (125 ml) unsweetened shredded coconut
1 cup (250 ml) packed fresh cilantro leaves and tender stems
½ cup (125 ml) packed fresh mint leaves
1 clove garlic
1-in (2.5 cm) piece fresh ginger, roughly chopped
1 serrano pepper, stem discarded
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) granulated sugar, plus more if needed to taste
kosher salt, to taste
2 to 4 tbsp (30 to 60 ml) water
2 tbsp (30 ml) fresh lemon juice, plus more if needed to taste
2 tbsp (30 ml) avocado or olive oil

Instructions

  1. Start by making samosa filling. In a food processor fitted with an S blade, place peas, serrano peppers and ginger and pulse until a coarse mixture forms. Take care not to overprocess, as you want mixture to have lots of texture.
  2. In a large frying pan over medium heat, warm coconut oil. Add cumin seeds and toast, stirring constantly, until popping and fragrant, about 20 seconds. Add pea mixture and cook until warmed through and some moisture has cooked off, about 4 minutes. Stir in garam masala, salt and sugar. Cook, stirring constantly, for another 5 minutes. Stir in lemon juice, cashews, cilantro and green onions. Cook for another minute, then remove frying pan from heat and set aside. Let mixture cool completely to room temperature, about 1 hour.
  3. In a small bowl, stir flour and water to form a thick paste. Set aside.
  4. When ready to assemble samosas, preheat oven to 400 F (200 C). Line a baking sheet with parchment and set aside.
  5. Stack tortillas and slice stack through middle to create 2 equal half-moon-shaped stacks.
  6. Working with 1 tortilla half-moon at a time, spread a thin layer of flour paste along length of cut side. With cut side facing right, fold up bottom of half-moon to meet top half, pressing cut side together to seal. You should now have a triangular pocket. Stuff pocket with about 2 tbsp (30 ml) filling, leaving about 1-in (2.5 cm) of space at top. Spread more flour paste along inside edge of opening before pressing both sides of tortilla together to seal. Place samosa on prepared baking sheet and repeat with remaining tortillas and filling.
  7. Brush both sides of each samosa generously with oil, then bake until golden and crispy, 12 to 16 minutes. Enjoy warm with Green Coconut Chutney for dipping.
  8. GREEN COCONUT CHUTNEY | Makes about 1 cup (250 ml)
  9. In a blender or food processor, combine coconut, cilantro, mint, garlic, ginger, serrano pepper, cumin, sugar and a pinch of salt. Blend to combine and roughly chop. Add some water, 1 tbsp (15 ml) at a time, and blend until ingredients just bind together into a thick, coarse paste. Add lemon juice and oil and blend again until chutney is well combined but still has some texture. Taste and adjust seasoning to your liking with more salt, sugar or lemon juice. Can be stored in an airtight container in refrigerator for up to 1 week.
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Drink Pairings

Salmon Tartare & Avocado Spring Salad

A feast for the eyes and a satisfying treat for the palate! Wholesome wild BC salmon clad in a spicy-tangy dressing makes for an undeniable burst of robust flavours that balance all the other ingredients. This recipe and your creativity are sure to grace any elegant fine-dining experience at home. Serve the Salmon Tartare with Tantalus Pinot Noir.
Ingredients Instructions

Ingredients

Serves 2
1 to 1½ tbsp (15 to 22.5 ml) sriracha
1 tbsp (15 ml) ponzu sauce
¼ cup (60 ml) mayonnaise
½ lb (225 g) sashimi-grade wild BC salmon, cut into ½-in (1.25 cm) cubes
2 green onions, thinly sliced
2 tbsp (30 ml) puffed rice (optional)
4 large curly lettuce leaves, washed and thoroughly dried
1 avocado, pitted and thinly sliced lengthwise
1 long English cucumber, cut into ¼-in (0.6 cm) slices on a bias
mini rice cakes, balsamic pearls, microgreens, for garnish

Instructions

  1. In a small non-reactive bowl, mix sriracha, ponzu sauce and mayonnaise. Transfer about 2 tbsp (30 ml) sauce into a small squeeze bottle and set aside until ready to serve.
  2. To make salmon tartare, in a medium non-reactive bowl, mix salmon, green onions and puffed rice, if using. Stir in sriracha-ponzu mixture, a bit at a time, to reach your desired consistency and spice level.
  3. Arrange 2 lettuce leaves on a serving plate. Arrange half the avocado and cucumber slices as desired.
  4. Place a few 2- to 3-in (5 to 7.5 cm) round culinary moulds on prepared serving plate near avocado and cucumber slices. Divide half the salmon tartare among moulds. Using a mould tamper or back of a spoon, gently press salmon while lifting moulds to shape tartare.
  5. Garnish as desired with mini rice cakes, balsamic pearls, microgreens and reserved sriracha-ponzu sauce.
  6. Repeat steps 3 to 5 on second serving plate and serve.
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Drink Pairings

Sparkling Poached Salmon Rillettes

This rich, creamy spread is made from a blend of fresh salmon poached in sparkling wine and smoked salmon, with notes of tarragon, white pepper, and citrus. Enjoy this recipe with Oyster Bay Sparkling Cuvée Brut, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 3 cups
1¼ lbs (560 g) salmon fillet, cut into 1-in (2.5 cm) pieces
½ tsp (2.5 ml) salt
½ lemon, zest and juice, divided
2 cups (500 ml) Oyster Bay Sparkling Cuvée Brut
2 dried bay leaves
1 sprig + 1 tsp (5 ml) chopped fresh tarragon, divided
1 tbsp (15 ml) butter
½ shallot, finely diced
¼ tsp (1 ml) ground white pepper
2 tbsp (30 ml) cream cheese, room temperature
⅔ cup (160 ml) mayonnaise
4 oz (110 g) smoked salmon, finely diced
fresh dill sprigs or green onion, for garnish
toasted sliced baguette, to serve
thinly sliced cucumbers, to serve

Instructions

  1. In a small mixing bowl, combine salmon pieces, salt and lemon zest. Toss gently until evenly coated and let sit on counter for 30 minutes.
  2. In a medium saucepan, combine Cuvée Brut, bay leaves and tarragon sprig and bring to a boil. Add marinated salmon to poaching liquid and bring to a simmer, making sure salmon is covered and adding a splash more Cuvée Brut as needed. Remove from heat, cover and let sit until salmon turns opaque and can be easily flaked with a fork, about 4 minutes.
  3. Transfer salmon to a paper-towel-lined plate, then let cool in refrigerator. Reserve ¼ cup (60 ml) poaching liquid.
  4. In a small frying pan over medium heat, melt butter. Add shallots and sauté until softened, about 2 minutes. Add white pepper, chopped tarragon and ¼ cup (60 ml) reserved poaching liquid and reduce until liquid is almost evaporated. Transfer to a mixing bowl, add cream cheese and beat until smooth. Stir in mayonnaise, lemon juice and diced smoked salmon.
  5. Garnish with sprigs of dill and serve with toasted sliced baguette and thinly sliced cucumbers on side. Leftover rillettes can be stored in an airtight container in refrigerator for up to 5 days. Works great in a sandwich or pasta salad.
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Drink Pairings

Coquilles St. Jacques with Crémant Sabayon

A fresh take on a French classic, plump bay scallops with mushrooms and herbs are topped with a lighter-than-air emulsion of Crémant, egg yolks, and lemon, finished with crunchy, garlicky, herby breadcrumbs. Pair this dish with Bailly Lapierre Crémant de Bourgogne Réserve Brut, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 4
8 -10 scallops or 1 lb (450 g) smaller scallops (cooking times may vary)
⅛ tsp (a pinch) each salt and freshly ground black pepper, plus more to taste
1 tbsp (15 ml) canola oil
2 tbsp (30 ml) butter, divided
½ cup (125 ml) thinly sliced leeks, white part only
1 cup (250 ml) thinly sliced king oyster mushrooms
1 tsp (5 ml) minced garlic
½ tsp (2.5 ml) fresh thyme leaves, chopped
½ tsp (2.5 ml) chopped fresh tarragon
½ cup (125 ml) Bailly Lapierre Crémant de Bourgogne Réserve Brut
¼ cup (60 ml) whipping cream
coarse salt, to serve
Crémant Sabayon, to serve, make ahead, recipe follows
Herbed Bread Crumbs, to serve, make ahead, recipe follows
Crémant Sabayon
¾ cup (180 ml) Bailly Lapierre Crémant de Bourgogne Réserve Brut
½ tsp (2.5 ml) minced garlic
⅛ tsp (a pinch) cayenne pepper
⅛ tsp (a pinch) salt
½ lemon, zest and juice
4 egg yolks
juices collected from seared scallops (optional)
Herbed Bread Crumbs
1 tbsp (15 ml) butter
½ tsp (2.5 ml) minced garlic
⅓ cup (80 ml) panko bread crumbs
1 tbsp (15 ml) finely chopped fresh parsley
2 tsp (10 ml) finely sliced fresh chives
⅛ tsp (a pinch) freshly ground black pepper

Instructions

  1. Preheat oven to 400 F (200 C). Line a baking sheet with lightly crumpled foil (crumpling will help secure scallops in place).
  2. Pat scallops dry and lightly season both sides. Set 4 clean 4-in (10 cm) scallop shells on foil-lined baking sheet. If you don’t have scallop shells, substitute 4 shallow crème brûlée ramekins.
  3. In a heavy-bottomed frying pan over medium-high heat, warm canola oil. Add 1 tbsp (15 ml) butter and heat until foaming. Making sure your pan is well preheated will ensure scallops won’t stick and will form a nice crust. Add scallops to pan and sear until well browned on 1 side, about 2 minutes, then turn over and cook for another 30 seconds on other side. Set cooked scallops on a plate.
  4. To same pan, add remaining 1 tbsp (15 ml) butter along with leeks and mushrooms. Sauté for 2 to 3 minutes, stirring often, until softened. Add garlic, thyme and tarragon and sauté for another 30 seconds. Pour in Crémant de Bourgogne Réserve Brut to deglaze, then add cream and simmer to reduce until slightly thickened.
  5. Divide scallops, browned side up, among 4 clean scallop shells or ramekins, reserving any collected juices for Crémant Sabayon (which you can prepare while scallops are in oven, or make sabayon a few hours ahead but leave out scallop juices). Top with leek-mushroom mixture and transfer to oven. Bake until sauce from mushrooms is bubbling around edges and scallops are cooked through, about 5 minutes.
  6. On a serving platter, make 4 small piles of coarse salt and carefully place shells on top. Top each with a large spoonful of Crémant Sabayon and a heaping tablespoon of Herbed Bread Crumbs.
  7. In a small saucepan over medium-high heat, combine Crémant, garlic, cayenne pepper, salt and lemon zest and juice and bring to a simmer. Remove from heat and let cool slightly.
  8. In a medium saucepan over medium-high heat, bring about 2-in (5 cm) water to a simmer. Reduce heat to medium.
  9. In a non-reactive Pyrex or metal bowl, combine Crémant mixture with egg yolks and juices from seared scallops (if desired). Place bowl over simmering water and, whisking constantly, gently cook until mixture is foamy and thickened and holds its shape for a moment when run through with a whisk. Cover bowl and keep warm, but not hot, until ready to serve. Use within 2 hours of preparation.
  10. In a small frying pan over medium heat, melt butter. Add garlic and sauté until fragrant but not browned, about 30 seconds. Stir in panko and cook, stirring often, until golden brown, 3 to 4 minutes.
  11. Transfer to a small bowl and mix well with parsley, chives and pepper. Can be made ahead and stored in an airtight container at room temperature for up to 1 day.
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Drink Pairings

Crab Salad with Prosecco Béarnaise

Tender, sweet BC Dungeness crabmeat paired with rich Prosecco-spiked Béarnaise sauce is a match made in heaven. Perfect for a special occasion to celebrate with friends and family. Pair this crab salad with Mionetto Prosecco Treviso Brut, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 4
1 lemon, cut in half
1 navel orange, cut in half
salt, to season water and salad
2 lbs (900 g) whole Dungeness crab (about 1½ cups/375 ml cooked, picked crabmeat)
½ bunch asparagus (about 8 oz/225 g), cut on bias into 1½-in (4 cm) pieces
10 oz (280 g) nugget potatoes
1 grapefruit or 2 blood oranges, peeled and segmented
½ cup (125 ml) frisée, endive or arugula leaves, small tender ones only
½ lemon, juice only
3 tbsp (45 ml) extra-virgin olive oil
freshly ground black pepper, to taste
Prosecco Béarnaise Sauce, make ahead, recipe follows
fresh tarragon leaves, for garnish
finely sliced fresh chives, for garnish
Maldon salt or flaky sea salt, to finish
Prosecco Béarnaise Sauce
¾ cup (180 ml) Mionetto Prosecco Treviso Brut, plus more as needed
¼ cup (60 ml) white wine vinegar
1 shallot, thinly sliced
1 sprig + 1 tsp (5 ml) chopped fresh tarragon, divided
½ tsp (2.5 ml) whole black peppercorns
¾ cup (180 ml) ghee or clarified butter
3 egg yolks
⅛ tsp (a pinch) cayenne pepper

Instructions

  1. Fill a large stockpot with enough water to cover crab and place over high heat. Add lemon and orange halves to stockpot, squeezing first to extract juices. Add enough salt that water tastes like the ocean and bring to a boil. Add crab and reduce heat to a simmer. Cook for 15 minutes, then cool crab under cold running water until cool enough to handle. Pick meat from legs, claws and just inside body where legs are connected. Discard shells and remaining parts.
  2. In a medium saucepan over high heat, bring salted water to a boil. Add asparagus and blanch until tender-crisp, about 2 minutes. Remove and cool under cold running water to stop cooking. Add potatoes to saucepan and cook until just tender, 8 to 10 minutes. Cool just enough to handle, then cut into quarters.
  3. In a medium mixing bowl, combine asparagus, potatoes, citrus segments, frisée, lemon juice and olive oil. Toss until well coated and season with salt and pepper.
  4. In a small bowl, toss crabmeat with ¼ cup (60 ml) Prosecco Béarnaise Sauce.
  5. Spread about ¼ cup (60 ml) Béarnaise sauce onto a large serving plate and pile dressed potato-asparagus mixture on top. Arrange small piles of dressed crabmeat on top of salad and finish with remaining Béarnaise sauce. Garnish with a few fresh tarragon leaves, chives and a sprinkle of Maldon salt. Alternatively, arrange ingredients evenly among 4 smaller plates for individual servings.
  6. In a medium saucepan over medium heat, combine Prosecco, vinegar, shallots, tarragon sprig and peppercorns. Cook to reduce until ¼ cup (60 ml) liquid remains. Strain and transfer to a non-reactive Pyrex or metal bowl.
  7. In a small saucepan over medium heat, bring ghee to 130 to 140 F (54 to 60 C) on a digital thermometer.
  8. In a medium saucepan over medium heat, bring 2-in (5 cm) water to a simmer.
  9. To bowl with Prosecco reduction, add egg yolks, chopped tarragon and cayenne pepper. Set bowl above simmering water and, whisking constantly, cook until slightly thickened and frothy, 3 to 4 minutes, taking care not to let mixture get too hot to avoid curdling.
  10. Transfer bowl to countertop, placing a clean tea towel underneath to secure bowl in place. While whisking constantly, slowly drizzle in warm ghee until emulsified. If sauce becomes too thick, add more Prosecco, 1 tbsp (15 ml) at a time, as needed. Finished Béarnaise should be a pourable consistency but hold its shape for a second when run through with a whisk. Can be made up to 2 hours ahead and stored in a clean, insulated travel mug with lid closed.
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Drink Pairings

Antipasti Wreath

Embrace the joy of holiday entertaining with a stunning antipasti wreath that’s as much a feast for the eyes as it is for the palate. Make the recipe your own by swapping out an ingredient or two for your favourite pickled or marinated vegetables, cured meats, or cheeses. Pair this dish with Montepulciano d'Abruzzo Madia Torre Zambra or Chianti Classico Riserva Gabbiano.
Ingredients Instructions

Ingredients

Serves 10 - 12
6 tbsp (90 ml) extra-virgin olive oil
3 tbsp (45 ml) Angelo Provincia di Pavia Pinot Grigio
3 tbsp (45 ml) fresh lemon juice
1½ tsp (7.5 ml) clover honey
1½ tsp (7.5 ml) dried oregano
½ tsp (2.5 ml) dried thyme
1 pinch red pepper chili flakes (optional)
1 clove garlic, minced
1 tsp (5 ml) Dijon mustard
¼ tsp (1 ml) fine sea salt
freshly ground black pepper, to taste
6 oz (170 g) salami, thinly sliced
2 cups (500 ml) cherry tomatoes
1 × 14 oz (398 g) can artichoke hearts in water, drained and quartered
7 oz (200 g) mini bocconcini
1 × 16 oz (450 g) jar sweet cherry peppers, drained and halved
jarred pepperoncini, drained, to taste
1 cup (250 ml) olives of your choice
20 leaves fresh basil
5 sprigs fresh rosemary

Instructions

  1. Start by making dressing. In a medium bowl, whisk olive oil, wine, lemon juice, honey, oregano, thyme, chili flakes (if desired), garlic, Dijon, salt and pepper until thoroughly combined. Set aside.
  2. When ready to assemble wreath, place salami, cherry tomatoes, artichokes, bocconcini, cherry peppers, pepperoncini, olives and basil into their own separate bowls on a clean work surface. Working with 4-in (10 cm) wooden skewers and mixing and matching ingredients, thread 3 to 5 ingredients onto each skewer. Continue until ingredients are all used up.
  3. Arrange skewers on a platter in a wreath shape, layering them on top of each other 2 to 3 times. Tuck rosemary sprigs randomly into different spots in wreath. Lightly drizzle wreath with dressing. Serve with additional dressing alongside, allowing diners to season skewers as they please.
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Drink Pairings

Tourtière Meatballs with Cranberry Chili Sauce

These meatballs are a delightful twist on the traditional French Canadian meat pie. Combining ground beef and pork with spices like cloves, allspice and cinnamon and pairing the result with a sweet-spicy fruit sauce will be sure to please. Be sure to enjoy this appetizer with Tantalus Pinot Noir, Bartier Bros Rose or Hoyne Brewing Pilsner.
Ingredients Instructions

Ingredients

Serves about 24 meatballs
1 lb (450 g) lean ground beef
½ lb (225 g) ground pork
¾ cup (180 ml) instant potato flakes
2 tsp (10 ml) rubbed dried sage
2 tsp (10 ml) onion powder
1½ tsp (7.5 ml) salt
1 tsp (5 ml) dry mustard
1 tsp (5 ml) fresh thyme leaves
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground white pepper
⅛ tsp (a pinch) ground cloves
⅛ tsp (a pinch) ground allspice
⅛ tsp (a pinch) celery seeds
1 egg
1 tbsp (15 ml) canola oil, plus more as needed
3 (10½-in/26.5 cm) sheets frozen puff pastry, thawed in refrigerator
Cranberry Chili Sauce, make ahead, recipe follows
CRANBERRY CHILI SAUCE
1 tbsp (15 ml) canola oil
2 shallots, cut into ¼-in (0.6 cm) dice
1 to 2 Thai (bird’s eye) chilies, finely minced
1 small stalk celery, cut into ¼-in (0.6 cm) dice
½-in (1.25 cm) piece fresh ginger, finely minced
1 apple, cut into ¼-in (0.6 cm) dice
1 cup (250 ml) ketchup
3 tbsp (45 ml) apple cider vinegar
1 × 12 oz (348 ml) can whole berry cranberry sauce
2 tbsp (30 ml) maple syrup
1½ tbsp (22.5 ml) pickling spice, tied in a sachet

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a medium mixing bowl, combine beef, pork, potato flakes, herbs, spices and egg and mix very well. Using a 1 oz (30 ml) scoop, portion meatballs and roll between palms to shape into smooth balls. Alternatively, divide mixture by hand into 24 even-sized meatballs.
  3. In a large skillet over medium-high heat, warm canola oil. Working in batches, brown meatballs until a bit of crust forms; they don’t need to be cooked yet, just nicely browned.
  4. Remove puff pastry sheets from refrigerator and cut each into 9 squares, for a total of 27 squares. Depending on size of meatballs, there may be a few leftover pastry squares.
  5. Lightly grease a couple of 3-in (7.5 cm) muffin tins. You’ll need 24 cups. Lay pastry squares into cups and gently press into bottoms and along sides. Lightly dock pastry with a fork and transfer to oven to bake for 10 minutes. Remove from oven, cool slightly and press down bases to flatten.
  6. Spoon 1 tsp (5 ml) Cranberry Chili Sauce into centre of each pastry cup, followed by a meatball. Transfer to oven and bake for 15 minutes, ensuring meatballs reach 165 F (74 C) when checked with a meat thermometer.
  7. Let cool for 5 minutes, then serve with remaining Cranberry-Chili Sauce on side.
  8. CRANBERRY CHILI SAUCE | Makes about 3 cups (750 ml)
  9. In a small saucepan over medium heat, warm canola oil. Add shallots, chilies, celery and ginger and sauté until celery is slightly softened, about 2 minutes.
  10. Add diced apples, ketchup, apple cider vinegar, cranberry sauce, maple syrup and sachet of pickling spice. Reduce heat to medium-low and simmer, stirring often, until apples have softened but still have a bit of texture and shape and mixture has thickened, about 45 minutes. Can be stored in an airtight container in refrigerator for up to 1 month. Great on a burger, baked on a meatloaf or served alongside a turkey dinner.
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Drink Pairings

Whipped Salt Cod Crostini

With hints of garlic, briny capers, and an infused lemon curry oil, this creamy Mediterranean dish—made from salt cod, olive oil, and potatoes—could be the surprise hit of your next festive party! Pair this appetizer with any of the following: Steller's Jay Oliver Brut, Fort Berens Chardonnay, Sumac Ridge Oliver Private Reserve, or Hoyne Brewing Pilsner.
Ingredients Instructions

Ingredients

Serves about 24 crostini or 3 cups (750 ml) salt cod spread
1 lb (450 g) boneless, skinless salt cod, cut into 2-in (5 cm) pieces
1 large Russet potato
2 dried bay leaves
2 tsp (10 ml) whole black peppercorns, plus more to taste
4 cups (1 L) milk
4 cloves garlic, lightly crushed
day-old baguette, cut into ¼-in (0.6 cm) slices
Lemon Curry Oil, make ahead, recipe follows
1 cup (250 ml) extra-virgin olive oil
½ lemon, zest and juice
salt and freshly ground black pepper, to taste
capers, for garnish
chopped fresh parsley, for garnish
lemon wedges, to serve
LEMON CURRY OIL
⅓ cup (80 ml) canola oil, divided
2 tsp (10 ml) Madras curry powder
1 lemon, peel only, pith removed, cut into thin strips
½ tsp (2.5 ml) salt
⅓ cup (80 ml) extra-virgin olive oil

Instructions

  1. Rinse salt cod well and place in a lidded container. Pour in enough cold water to cover by at least 3-in (7.5 cm) and let soak in refrigerator for 24 to 48 hours, changing water every 8 hours or so. When ready to cook, remove from liquid and rinse.
  2. Preheat oven to 375 F (190 C).
  3. Pierce potato with a fork and transfer to a small baking sheet. Bake until soft and fluffy, about 45 minutes. While still warm, peel and mash with a fork until smooth. Leave oven on.
  4. Wrap bay leaves and peppercorns in a small piece of cheesecloth or a coffee filter and tie in a bundle.
  5. In a medium saucepan over medium-high heat, combine milk, salt cod, garlic and spice bundle and bring to a boil. Reduce heat to medium-low and simmer until salt cod becomes tender and flakes easily when pierced with a fork, 30 to 45 minutes. Strain, discard spice bundle and reserve ¼ cup (60 ml) cooking liquid.
  6. While salt cod is poaching, brush baguette slices on 1 side with Lemon Curry Oil. Transfer to a parchment-lined baking sheet, oiled-side down, and bake for 4 minutes. Flip slices and bake for 4 minutes on other side. They should be lightly toasted and golden brown around edges, but still a bit soft.
  7. Place cooked cod and garlic in bowl of a stand mixer fitted with paddle attachment. Beat on medium-low speed until flaky, about 1 minute. With mixer running, slowly drizzle in olive oil until emulsified. Add potato, lemon zest and juice and reserved ¼ cup (60 ml) cooking liquid, and beat until smooth. Season with salt and pepper.
  8. To assemble crostini, spread about 2 tbsp (30 ml) salt cod spread on each slice of baguette, garnish with capers and parsley and transfer to a serving platter. Drizzle with more Lemon Curry Oil and serve with lemon wedges on side.
  9. LEMON CURRY OIL | Makes ⅔ cup (160 ml)
  10. In a small saucepan over low heat, warm 2 tbsp (30 ml) canola oil. Add curry powder, lemon peels and salt and heat until sizzling, about 30 seconds. Pour in olive oil and remaining canola oil and heat oil to 165 F (74 C).
  11. Remove from heat, transfer to a jar and steep at room temperature for at least 4 hours but no more than 24. Strain through a coffee filter or a few layers of cheesecloth. Can be made ahead and stored in refrigerator for up to 1 week.
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Drink Pairings

Whipped Brie with Roasted Grapes

Rich and indulgent yet undeniably light and airy, this whipped brie topped with a spiced Licor 43 Syrup, pistachios and roasted grapes is sure to be an instant classic at any holiday gathering. Enjoy this appetizer with any of the following: Steller's Jay Oliver Brut, Fort Berens Chardonnay, Sumac Ridge Oliver Private Reserve, or Hoyne Brewing Pilsner.
Ingredients Instructions

Ingredients

Serves a large family-sized gathering
1½ lbs (680 g) brie, cold
2 cups (500 ml) grapes (preferably Concord, Coronation or other dark, sweet variety)
1 tbsp (15 ml) grapeseed oil
1 tsp (5 ml) chopped fresh rosemary
⅛ tsp (a pinch) salt
2 tbsp (30 ml) whipping cream
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (60 ml) toasted shelled pistachios
Licor 43 Syrup, make ahead, recipe follows
Sliced fresh baguette, crackers or sliced apples, to serve
LICOR 43 SYRUP
1 tsp (5 ml) whole black peppercorns
½ tsp (2.5 ml) coriander seeds
½ stick cinnamon
1 cup (250 ml) Licor 43
½ × 3-in (1.25 × 7.5 cm) strip orange peel
¼-in (0.6 cm) slice fresh ginger

Instructions

  1. Preheat oven to 425 F (220 C). Line a baking sheet with parchment.
  2. Cut rind from brie. Discard rind and cut remaining cheese into roughly 1-in (2.5 cm) pieces. Transfer to bowl of a stand mixer and let come to room temperature, about 45 minutes.
  3. In a mixing bowl, toss grapes with grapeseed oil, rosemary and salt. Spread onto lined baking sheet and transfer to oven. Roast for about 20 minutes, until softened and just beginning to split.
  4. Fit stand mixer with whisk attachment, add whipping cream to softened brie and whip on medium-high speed, until smooth, 3 to 4 minutes, scraping down sides of bowl as needed. With mixer running, slowly pour in olive oil and continue to whip for another 4 to 5 minutes, until lightened and fluffy.
  5. To assemble, spread whipped brie on a serving dish or platter, leaving a slightly raised border around edges. Arrange roasted grapes on top of brie and sprinkle with toasted pistachios. Drizzle with Licor 43 Syrup. Serve with sliced baguette, crackers or sliced apples.
  6. LICOR 43 SYRUP | Makes about ½ cup (125 ml)
  7. In a small saucepan over medium-high heat, combine peppercorns, coriander seeds and cinnamon stick and toast until fragrant, about 45 seconds. Add Licor 43, orange peel and ginger and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, cool and strain. Can be stored in an airtight container in refrigerator for up to 1 month.
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Drink Pairings

Totkes with Vodka-Cured Sockeye Lox

These tater tot latkes are a clever twist on traditional potato pancakes. Topped with slices of luxurious homemade lox and an herbed crème fraîche, they’re sure to impress. This recipe pairs well with any of the following: Steller's Jay Oliver Brut, Fort Berens Chardonnay, Sumac Ridge Oliver Private Reserve, or Hoyne Brewing Pilsner.
Ingredients Instructions

Ingredients

Serves 18 assembled totkes, with leftover lox
54 Tasti Taters or tater tots
1 cup (250 ml) crème fraîche or sour cream
2 tbsp (30 ml) finely sliced fresh chives, plus more for garnish
1 tsp (5 ml) chopped fresh dill, plus small sprigs for garnish
½ lemon, zest only
Vodka-Cured Sockeye Lox, make ahead, recipe follows, or store-bought smoked salmon salmon roe or tobiko
VODKA-CURED SOCKEYE LOX
2 tsp (10 ml) whole black peppercorns
2 tsp (10 ml) whole coriander seeds
1 tsp (5 ml) whole caraway seeds
3 tbsp (45 ml) coarse salt
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) chopped fresh dill
1½ lbs (680 g) sockeye salmon fillet, skin on, pin bones removed
3 tbsp (45 ml) Smirnoff Red Label Vodka

Instructions

  1. Preheat oven to 400 F (200 C). Line a baking sheet with parchment.
  2. Spread tots onto lined baking sheet. Transfer to oven and bake for 8 minutes. Remove from oven, stack tots in small pyramids of 3 and gently press into a flat circle with bottom of a coffee cup or small saucer (if tots are sticking to bottom of cup, place a small square of parchment between tots and cup). Transfer to oven and bake for another 20 to 25 minutes, flipping halfway, until totkes are golden brown and crispy on both sides.
  3. In a small mixing bowl, combine crème fraîche, chives, dill and lemon zest. Set aside.
  4. To assemble, top each totke with a 1 tbsp (15 ml) dollop of herbed crème fraîche, followed by 2 to 3 slices Vodka-Cured Sockeye Lox, ¼ tsp (1 ml) salmon roe, a few sliced chives and a small sprig of dill. Arrange assembled totkes on a serving platter along with lemon wedges.
  5. VODKA-CURED SOCKEYE LOX | Makes 1½ lbs (680 g)
  6. In a small frying pan over medium heat, toast peppercorns, coriander seeds and caraway seeds until warm and fragrant. Stir often to prevent from burning. Coarsely crush with a mortar and pestle, then combine with coarse salt, brown sugar and dill.
  7. Set out a baking dish large enough to fit salmon. Line dish with plastic wrap, with about 2-in (5 cm) extra hanging over each side.
  8. Rinse salmon and pat dry. Slice in half lengthwise and lay 1 piece, skin-side down, on plastic wrap. Cover with about half of the salt mixture and gently rub into flesh, then pour vodka overtop. Cover flesh side of other piece of salmon with remaining salt mixture and place on top of first piece, seasoned-side down. Fold over excess plastic wrap and tightly wrap salmon, twisting ends of wrap to seal. Place a heavy weight on top of salmon—a couple of cans or foil-wrapped bricks work well—and refrigerate. Let cure for 24 hours, flipping every 8 hours.
  9. After salmon has cured, remove from plastic wrap and rinse off salt and spices under cold running water. Pat dry and wrap tightly in clean plastic wrap. Can be stored like this in refrigerator for up to 2 weeks.
  10. When ready to serve, place salmon in freezer for 30 minutes, then unwrap and thinly slice on an angle with a very sharp knife.
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