Chicken Marsala Meatballs
Juicy, savoury chicken and pork meatballs are simmered in a rich Marsala sauce with caramelized mushrooms, tender herbs and just a touch of cream. Serve over creamy polenta for a low-effort weekday indulgence. Enjoy these Marsala Meatballs with Vigneti Zabù Il Passo Nerello Mascalese or Wolf Blass Yellow Label Chardonnay.Ingredients
Serves 4; Makes 16 meatballs
1 lb (450 g) ground chicken
½ lb (225 g) ground pork
¾ cup (180 ml) panko bread crumbs
2 tsp (10 ml) minced garlic
1½ tsp (7.5 ml) salt, plus more to taste
¾ tsp (4 ml) freshly ground black pepper, plus more to taste
¾ tsp (4 ml) finely chopped fresh sage
½ tsp (2.5 ml) chopped fresh rosemary
2 eggs, lightly beaten
2 tbsp (30 ml) olive oil, for frying
2 tbsp (30 ml) butter
1 shallot, minced
2 cups (500 ml) sliced mushrooms (cremini, oyster or other fresh, seasonal variety)
1 tsp (5 ml) chopped fresh tarragon
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) Marsala
1 cup (250 ml) chicken stock
½ cup (125 ml) whipping cream
fresh flat-leaf parsley, chopped, for garnish
polenta, steamed rice or pasta, to serve
Instructions
- Preheat oven to 400 F (200 C).
- In a medium mixing bowl, combine chicken, pork, panko, garlic, salt, pepper, sage, rosemary and eggs. Mix well until ingredients are evenly incorporated. Portion into 16 even-sized meatballs, about ¼ cup (60 ml) each.
- In a large ovenproof pan over medium-high heat, warm oil. Working in batches to avoid overcrowding pan, add meatballs and brown on all sides, about 5 minutes. Set aside on a plate and cool pan slightly.
- In same pan over medium heat, combine butter and shallots and sauté until softened, about 1 minute. Add mushrooms and tarragon and sauté until mushrooms release their juices. Stir in flour and cook for about 30 seconds, then stir in Marsala and cook for 30 seconds more. Pour in stock and cream and bring back to a simmer, stirring often, then return meatballs to pan and transfer to oven.
- Bake, uncovered, for 10 minutes, then flip meatballs and continue cooking for about 10 minutes more, until meatballs reach an internal temperature of 165 F (74 C).
- Transfer to a serving dish or serve straight from pan. Garnish with chopped parsley and serve over polenta, steamed rice or your favourite pasta.
Drink Pairings
Wild Mushroom & Corn Risotto
Creamy, dreamy and wildly low effort, this fall harvest risotto takes all the stirring out of the equation. Carnaroli rice pressure cooks to tender perfection in minutes, making for a low-pressure weekday meal you’ll keep coming back to. Pair this Risotto dish with Giovanni Rosso Langhe Nebbiolo or Salentein Portillo Pinot Noir.Ingredients
Serves 4 as a main or 6 as a starter
2 tbsp (30 ml) extra-virgin olive oil
2 cloves garlic, minced
2 shallots, minced
2 cups (500 ml) sliced seasonal mushrooms (such as chanterelle, lobster or oyster)
½ cup (125 ml) fresh corn kernels
½ tsp (2.5 ml) each salt and freshly ground black pepper, plus more to taste
1½ cups (375 ml) carnaroli or arborio rice
1 tsp (5 ml) chopped fresh rosemary
1 tsp (5 ml) chopped fresh thyme leaves
¾ cup (180 ml) dry white wine
2¼ cups (560 ml) mushroom, chicken or vegetable stock (for pressure cooker method) or about 5 cups (1.25 L) (for stovetop method)
1 cup (250 ml) Swiss chard leaves torn into bite-sized pieces, stems removed, plus a few small leaves for garnish
¼ cup (60 ml) whipping cream
2 tbsp (30 ml) butter
1 cup (250 ml) grated Asiago, plus more for garnish
crushed toasted hazelnuts, for garnish (optional)
Instructions
- To prepare risotto with an electric pressure cooker, set cooker to sauté. Add oil, garlic and shallots and sauté until softened and fragrant, 2 to 3 minutes. Add mushrooms, corn, salt and pepper and sauté until mushrooms are softened, another 2 to 3 minutes. Add rice and herbs and cook 1 minute more, stirring to make sure rice is well coated. Deglaze with wine and stir well, making sure nothing is stuck to bottom of pot, then add stock and Swiss chard.
- Close lid, change setting to pressure cook on high and set timer for 6 minutes.
- When timer goes off, carefully release pressure using quick release method outlined in your pressure cooker’s instructions. Stir in cream, butter and cheese and adjust seasoning to taste.
- Alternatively, to prepare risotto on your stovetop, place a wide saucepan over medium heat and add oil. Follow instructions in step 1 above, then continue to cook, uncovered, stirring very often and adding more stock as needed to keep rice covered. When rice is cooked al dente or to your preference, stir in cream, butter and cheese and adjust seasoning to taste.
- To serve, transfer to serving bowls and garnish with more grated cheese, a few small Swiss chard leaves and hazelnuts, if using.
Drink Pairings
Cider Braised Chicken & Lentils
Rustic, hearty and weeknight-friendly, this hearth-warming dish brings cozy autumnal depth to the table. It’s the kind of meal that wraps around you like a knit blanket—earthy, nurturing and built for slow evenings. Lonetree Dry Cider and Juno Chenin Blanc make great pairing options for this dish.Ingredients
Serves 3 to 4
2 lbs (900 g) bone-in, skin-on chicken thighs
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) butter
1 slice bacon (⅓-in/0.8 cm thick), cut into ⅓-in (0.8 cm) lardons
2 tsp (10 ml) smoked paprika
2 tsp (10 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
2 cloves garlic, minced
1 shallot, thinly sliced
1 cup (250 ml) chicken stock, plus more as needed
1 × 12 oz (355 ml) can dry cider
1 cup (250 ml) dried green lentils, rinsed and drained
1 small apple, cut into ¼-in (0.6 cm) dice
½ cup (125 ml) fresh cranberries
baguette, to serve
Instructions
- Preheat oven to 375 F (190 C).
- Pat chicken thighs dry with paper towel, then season liberally with salt and pepper on both sides.
- Preheat a large skillet over medium-high and warm butter until it begins to foam. Add chicken skin-side down and brown lightly, about 3 minutes per side, then remove from skillet and set aside. Reduce heat to medium and add bacon, paprika, sage, rosemary, garlic and shallots. Sauté, stirring often, until bacon starts to render its fat and shallots are softened, 2 to 3 minutes. Stir in stock, cider and lentils. Bring to a simmer, then return chicken to pan along with apples and cranberries.
- Transfer to oven and bake, uncovered, for 30 to 35 minutes, or until lentils are tender and chicken thighs are at least 165 F (74 C) when probed with a thermometer at thickest point. If more time is needed and pan looks a little dry, add a splash more stock and cook a few minutes longer.
- Serve straight from skillet with a nice, crusty baguette to soak up juices.
Drink Pairings
Shrimp Toast
Celebrate midsummer in true Scandinavian style with toast skagen, a luxurious shrimp toast that’s perfect for a festive gathering. Enjoy this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.Ingredients
Serves 4
1 lb (450 g) small precooked shrimp, thawed if frozen
¼ cup (60 ml) crème fraîche
¼ cup (60 ml) mayonnaise
2 tbsp (30 ml) chopped fresh dill
1 tsp (5 ml) hot mustard
1 small shallot, finely diced
½ tsp (2.5 ml) finely grated lemon zest
fine sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) unsalted butter
8 slices white bread, crusts removed and each slice cut into 2 triangles
salmon or trout caviar, for garnish
8 thin slices cucumber, cut in half, for garnish
fresh dill sprigs and lemon wedge for garnish
Instructions
- Spread shrimp over a clean tea towel or paper towel and pat dry. Removing excess moisture avoids a watery shrimp salad.
- In a medium bowl, whisk crème fraîche, mayonnaise, dill, mustard, shallots and lemon zest until thoroughly combined. Gently fold in shrimp. Taste and season to your liking with salt and pepper. Chill shrimp salad for at least 30 minutes or up to 24 hours before serving.
- About 1 hour before serving, prepare toast points. Butter both sides of each triangle of bread. Heat a large frying pan over medium heat. Working with a couple pieces of buttered bread at a time, toast in pan on both sides until golden brown and crispy, about 2 minutes total. Remove from pan and set on a rack to cool. Repeat to toast remaining bread triangles.
- When ready to serve, place toasted bread on a serving platter and top each with a generous spoonful of shrimp salad. Garnish with cucumber slices, a dollop of caviar and some fresh dill, if desired. Serve immediately with lemon wedges for guests to squeeze overtop salad just before enjoying.
Drink Pairings
Aquavit Salmon Gravlax with Mustard Dill Sauce
A popular appetizer of Nordic origins, gravlax usually consists of fish fillets cured in salt, sugar and fresh herbs. If aquavit is hard to find at your local liquor store, you can use vodka instead with very similar results. If you are serving a large crowd, this recipe doubles easily. Just make sure to start the recipe at least 2 days before you plan to serve it. You can pair this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.Ingredients
Serves 6-8
1½ lbs (680 g) skin-on salmon fillet
1 tbsp (15 ml) caraway seeds
1 tbsp (15 ml) coriander seeds
2 tbsp (30 ml) granulated sugar
¼ cup (60 ml) kosher salt
½ tsp (2.5 ml) freshly ground black pepper
2 bunches fresh dill
|¼ cup (60 ml) Bornholmer Akvavit
Mustard Dill Sauce, to serve, make ahead, recipe follows
thinly sliced red onions, capers, lemon slices and rye bread, to serve
MUSTARD DILL SAUCE
3 tbsp (45 ml) white vinegar
2 tbsp (30 ml) roughly chopped fresh dill fronds
⅓ cup (80 ml) Dijon
1 tbsp (15 ml) granulated sugar
¼ cup (60 ml) vegetable oil
freshly ground black pepper, to taste
Instructions
- Start by making gravlax. Find a baking dish large enough to hold salmon and line it with plastic wrap, leaving lots of overhang. Set aside.
- Rinse salmon under cold water and pat dry with paper towel. Remove pinbones from salmon and set aside.
- To make cure mixture, place caraway and coriander seeds in a frying pan, then set over medium-high heat. Stirring constantly, toast seeds until fragrant, about 1 minute. Transfer toasted seeds to a spice grinder or mortar and pestle and grind finely. Transfer ground seeds to a small bowl and stir in sugar, salt and pepper until well combined. Set aside.
- Spread half the dill over bottom of lined baking dish. Generously rub skin side of salmon with about half the cure mixture, then set skin-side down on top of dill. Sprinkle aquavit overtop salmon, then rub it with remaining cure mixture and cover with remaining dill. Tightly wrap salmon fillet with plastic wrap lining baking dish. Top with a weight, such as a smaller baking dish or a plate with some cans of beans on top.
- Transfer weighted dish to refrigerator for 24 hours. Turn salmon over, continue to weigh down and refrigerate for another 24 to 48 hours. A longer cure will result in a firmer texture and a saltier flavour. |When ready to serve, remove salmon from plastic wrap and use back of a knife or a spoon to scrape cure mixture off fish. Place salmon skin-side down on a cutting board. Using a very sharp knife, thinly slice gravlax on bias. |x
- When ready to serve, remove salmon from plastic wrap and use back of a knife or a spoon to scrape cure mixture off fish. Place salmon skin-side down on a cutting board. Using a very sharp knife, thinly slice gravlax on bias.
- Mustard Dill Sauce: In a blender, combine vinegar, dill, Dijon and sugar and blend until dill is very finely chopped. With blender running, slowly stream in oil and blend until a smooth sauce has formed. Season with pepper. Can be stored in an airtight container in refrigerator for up to 1 week. Makes about ¾ cup (180 ml)
Drink Pairings
Chickpea “Tuna” Tartine
A simple yet satisfying nosh, this tartine is a quick plant-based take on the classic open-faced sandwich. To tone down the heat from the jalapeño, simply remove the inner ribs and seeds, as that is where the tongue-tingling capsaicin, the chemical that gives chilies their heat, is the most concentrated. Pair with Strathcona Big Sexy Funk IPA or Santa Margherita Rose.Ingredients
Serves 4
2 tbsp (30 ml) mayonnaise or plain Greek yogurt
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) Dijon mustard
½ tsp (2.5 ml) maple syrup
a few dashes hot sauce of choice (optional)
kosher salt and freshly ground black pepper, to taste
1 × 19 oz (540 ml) can chickpeas, drained and rinsed
2 green onions, thinly sliced into rounds
1 jalapeño pepper, roughly chopped
2 stalks celery, roughly chopped, any leaves reserved for garnish
¼ cup (60 ml) chopped red onions
1 tsp (5 ml) capers, roughly chopped
¼ tsp (1 ml) smoked paprika
4 slices sourdough bread, toasted
2 avocados, pitted and sliced
2 cups (500 ml) mixed salad greens
microgreens, for garnish (optional)
Instructions
- In a medium bowl, whisk mayonnaise, olive oil, lemon juice, Dijon, maple syrup and hot sauce (if using) until well combined. Taste and season with salt and pepper as desired.
- Add chickpeas to dressing and, with a fork, mash about half the chickpeas into a chunky paste. Add green onions, jalapeños, celery, red onions, capers and smoked paprika, then gently fold together with a spoon. Taste and adjust seasoning as desired with salt and black pepper.
- To serve, divide toasted sourdough slices among serving plates. Top each slice with a quarter of the sliced avocados, some salad greens and a generous heap of chickpea salad. Garnish with celery leaves, if you have some, and enjoy.
Drink Pairings
Watermelon Poke
Watermelon is a perfect summer staple not only on its own but also when incorporated into seasonal dishes. In this recipe, it takes on the marinade’s savoury flavours beautifully and, after some time in the refrigerator, results in a very convincing version of poke. Enjoy with Salentein Portillo Malbec Rose or Old Yale Brewing Golden Peach Summer Radler.Ingredients
Serves 6
1 tbsp (15 ml) grated fresh ginger
1 tbsp (15 ml) liquid honey
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 ml) cayenne pepper
¾ tsp (4 ml) fine sea salt, divided
¼ cup (60 ml) unseasoned rice vinegar
¼ cup (60 ml) low-sodium soy sauce
¼ cup (60 ml) sake
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) toasted sesame oil
3 lbs (1.4 kg) seedless watermelon
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) sriracha
12 to 16 large leaves bibb lettuce, plus more if desired
2 green onions, thinly sliced, for garnish |toasted sesame seeds, for garnish
Instructions
- Start by making poke marinade. In a blender, combine ginger, honey, lemon juice, cayenne, ½ tsp (2.5 ml) salt, rice vinegar, soy sauce and sake. Blend until well combined. With blender running, drizzle in oils and blend until well incorporated.
- Slice watermelon into cubes roughly ½- to ¾-in (1.25 to 2 cm) wide. Transfer to a large bowl or container, then pour in marinade and gently toss to coat watermelon. Refrigerate for at least 3 hours and up to overnight. Gently toss watermelon once or twice during this time.
- Meanwhile, in a medium bowl, whisk mayonnaise, sriracha and remaining ¼ tsp (1 ml) salt until well combined. Thin with water, 1 tbsp (15 ml) at a time, until a thick but pourable consistency. Place in an airtight container and refrigerate until ready to use, up to 5 days.
- When ready to serve, use a slotted spoon to transfer watermelon poke to a bowl, shaking off extra sauce. Reserve any remaining sauce for another use, such as a dressing. Divide lettuce leaves on a serving platter, then fill each with a generous spoonful of poke. Drizzle with the sriracha mayonnaise. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Drink Pairings
Cold Tofu with Zucchini Noodles
This light and refreshing no-cook meal comes together in a snap. To make this more substantial, serve alongside some steamed rice. Chili crisp, which lends texture and a depth of flavour to the dressing, is a crunchy, spicy and aromatic condiment that pairs with everything from noodles and rice to eggs and grilled meats. It is readily available at most grocery stores. Matua Lighter Sauvignon Blanc and Steam Whistle Pilsner pair great with this recipe.Ingredients
Serves 4
3 medium zucchini (about 1½ lbs/680 g) |kosher salt
3 tbsp (45 ml) low-sodium soy sauce or tamari
3 tbsp (45 ml) rice vinegar
1 tbsp (15 ml) toasted sesame oil
1 clove garlic, finely minced
1 tsp (5 ml) granulated sugar
1 green onion, finely sliced, plus more for garnish
3 tbsp (45 ml) chili crisp condiment*
1 × 14 oz (398 g) block silken tofu, drained
2 small radishes, thinly sliced
¼ cup (60 ml) fresh cilantro leaves
2 tbsp (30 ml) chopped peanuts
*Chili crisp is a crunchy, spicy and aromatic condiment for noodle, rice, egg dishes and grilled meats. You can find it at most grocery stores.
Instructions
- Using a mandoline set to ⅛-in (0.3 cm) thin with julienne attachment, or using a vegetable peeler, slice zucchini into long, noodle-like strips, saving seedy cores for another use. Place zucchini in a colander set in a sink or over a bowl. Lightly season zucchini with salt and gently toss to thoroughly incorporate. Set aside for 20 minutes to allow excess water to drain from zucchini.
- Meanwhile, make chili dressing. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, garlic and sugar until sugar is dissolved. Stir in green onions and chili crisp. Set aside until ready to use. Can be stored in an airtight container in refrigerator for up to 1 week.
- When ready to serve, pat zucchini dry with a clean tea towel or paper towel, then divide among 4 serving plates. Thickly slice tofu into 8 pieces and place 2 pieces over each portion of zucchini. Top with a generous spoonful of dressing and garnish with extra green onions, sliced radishes, cilantro and chopped peanuts. Serve with remaining dressing alongside.
Drink Pairings
Blueberry Habanero Salsa
An unexpected blend of juicy blueberries, fiery habaneros and zesty lime, kissed with a touch of agave, ginger and fresh cilantro, comes together in this sweet and savoury salsa. Pair the Blueberry Habanero Salsa with Four Winds Light Lager or Coronitas.Ingredients
Serves 3 Cups
4 habanero peppers, halved and seeded
1 small white onion
3 cups (750 ml) fresh blueberries, divided
1½ tbsp (22.5 ml) agave syrup or honey
2 tsp (10 ml) minced fresh ginger
¾ tsp (4 ml) dried oregano
½ tsp (2.5 ml) each salt and freshly ground black pepper
2 limes, zest and juice
½ cup (125 ml) roughly chopped fresh cilantro
2 tbsp (30 ml) chopped fresh mint
2 tbsp (30 ml) finely sliced green onions
Instructions
- Preheat barbecue grill to high and lightly oil grill.
- Place habanero peppers and onion on barbecue and grill until lightly charred on both sides.
- In a blender, combine charred habaneros and onion with 1½ cups (375 ml) blueberries, agave syrup, ginger, oregano, salt, pepper and lime zest and juice. Purée until smooth.
- Roughly chop remaining 1½ cups (375 ml) blueberries and add to blender along with cilantro, mint and green onions, then pulse 1 or 2 more times. Salsa will be very spicy at first but will mellow a bit if left to sit in refrigerator overnight. Enjoy with creamy, soft cheeses or grilled meats or as a table salsa with crispy tortilla chips. Can be stored in an airtight container in refrigerator for up to 5 days.
Drink Pairings
Canadian Whisky Maple Barbecue Sauce with Pork Ribs
Save any sauce you don’t use on the ribs and try it with grilled chicken, beef, seafood or vegetables. Or make extra batches to take as host gifts. The tangy, sweet flavours and smoky, earthy notes of this sauce will make you a favourite on summer guest lists! We recommend Crown Royal whisky to make the barbecue sauce.Ingredients
Serves 1.66 cups
CANADIAN WHISKY MAPLE BARBECUE SAUCE
1 cup (250 ml) ketchup
⅓ cup (80 ml) Crown Royal Canadian Whisky
⅓ cup (80 ml) maple syrup
2 tbsp (30 ml) brown sugar
1½ tsp (7.5 ml) table salt
2 tbsp (30 ml) apple cider vinegar
|½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
2 tsp (10 ml) smoked paprika
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) liquid smoke flavouring
PORK RIBS
1 tbsp (15 ml) table salt
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) freshly ground black pepper
¼ tsp (1 ml) cayenne pepper
1 tbsp (15 ml) ground coffee (optional)
2 racks pork ribs
1 to 2 tbsp prepared mustard (15 to 30 ml)
Instructions
- To make Canadian Whisky Maple Barbecue Sauce, in a medium saucepan over medium-high heat, mix all ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes, until slightly reduced and thick. Remove from heat and cool to room temperature. Ideally, pour into a non-reactive, airtight jar and chill for about a day to thicken more. Can be stored in refrigerator for up to 1 month.
- To make Pork Ribs, start by making a dry rub. In a clean, dry jar, combine salt, sugar, spices and coffee. Seal and shake well to mix. Store in a cool, dry place until ready to use, up to 1 month.
- Preheat oven to 300 F (150 C).
- Remove thin membrane at back of rib bones if butcher has not already done so. Brush ribs with mustard on both sides, then generously coat both sides with rub.
- Place each rack on a piece of foil large enough to fully enclose and seal rack. Place sealed foil packages on a large baking sheet and bake for 2½ hours. Remove from oven and let rest, still sealed, until room temperature, about 1 hour. Can be stored in refrigerator for up to 1 day, then brought to room temperature before cooking further.
- Pour as much barbecue sauce as desired into a small bowl. Using a silicone brush, brush on ribs. If using grill, preheat grill and cook glazed ribs following manufacturer’s instructions. If using an oven, broil glazed ribs until sauce caramelizes and looks lacquered on surface, 3 to 5 minutes. Brush again with barbecue sauce before serving.