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
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
- 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.
- Preheat oven to 375 F (190 C).
- 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.
- Wrap bay leaves and peppercorns in a small piece of cheesecloth or a coffee filter and tie in a bundle.
- 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.
- 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.
- 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.
- 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.
- LEMON CURRY OIL | Makes ⅔ cup (160 ml)
- 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).
- 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.
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
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
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment.
- 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.
- 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.
- 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.
- 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.
- LICOR 43 SYRUP | Makes about ½ cup (125 ml)
- 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.
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
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
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment.
- 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.
- In a small mixing bowl, combine crème fraîche, chives, dill and lemon zest. Set aside.
- 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.
- VODKA-CURED SOCKEYE LOX | Makes 1½ lbs (680 g)
- 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.
- 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.
- 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.
- 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.
- When ready to serve, place salmon in freezer for 30 minutes, then unwrap and thinly slice on an angle with a very sharp knife.
Drink Pairings
Fried Ravioli with Beer Ranch Sauce
Get ready to kick your game day spread up a notch with a dish that scores big on taste. We’re talking crispy, golden pockets of cheesy goodness that are practically begging to be dunked in a creamy, beer-infused ranch dip. This combo is the ultimate play for your taste buds, perfect for munching while you cheer on your team. Pair fried ravioli with Asahi Super Dry 0.0%, Phillips Iota Hazy IPA, or Superflux Happyness West Coast IPA.Ingredients
Serves 6
1 cup (250 ml) all-purpose flour
2 to 3 eggs
1½ cups (375 ml) bread crumbs
1 cup (250 ml) finely grated Parmesan
2 tsp (10 ml) dried Italian herb seasoning
1 × 12 oz (340 g) bag refrigerated or frozen cheese ravioli, thawed and patted dry if necessary
vegetable oil, for frying
BEER RANCH SAUCE
¼ cup (60 ml) plain Greek yogurt
½ cup (125 ml) full-fat sour cream
¼ cup (60 ml) Parallel 49 Craft Pale Ale
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
2 tsp (10 ml) dried dill
kosher salt and freshly ground black pepper, to taste
Instructions
- To prepare Beer Ranch Sauce, In a medium bowl, whisk yogurt, sour cream, beer, garlic powder, onion powder and dill. Season with salt and pepper. Refrigerate until ready to use. Store in an airtight container in refrigerator for up to 4 days.
- For ravioli, line up 3 shallow bowls. In first bowl, place flour. In second bowl, whisk eggs until thoroughly beaten. In third bowl, whisk bread crumbs, Parmesan and Italian herb seasoning.
- Working with 1 ravioli at a time, dredge in flour mixture, taking care to tap off excess flour. Dip in egg and let excess drip off. Press into bread crumb mixture to coat thoroughly, then place on a rimmed baking sheet. Coat remaining ravioli.
- In a large, heavy-bottomed skillet or saucepan over medium-high heat, heat at least 2-in (5 cm) oil to 375 F (190 C) on a deep-frying thermometer. Line a clean baking sheet with paper towel.
- Working in batches, deep-fry ravioli, turning occasionally, until golden brown and crisp, 3 to 5 minutes. Transfer to lined baking sheet to drain while continuing to fry remaining coated ravioli.
- Once all are fried, transfer ravioli to a serving platter with a bowl of Beer Ranch Sauce alongside for dipping.
Drink Pairings
Blooming Quesadilla with Guacamole Sauce
This recipe elevates the classic quesadilla into a fun, crowd-pleasing masterpiece that will have everyone coming back for seconds and thirds. Convenient handheld pockets of melted cheese and seasoned chicken, all beautifully fanned out and ready for dipping. Enjoy alongside Ole Cocktail Co Margarita Mocktail or Cabron Cantarito.Ingredients
Serves 10
3 cups (750 ml) shredded roasted chicken (from 1 rotisserie chicken)
1 red bell pepper, diced
2 green onions, thinly sliced, plus more for garnish
1 jalapeño pepper, finely chopped
1 cup (250 ml) store-bought taco sauce or salsa of choice
16 to 18 (6-in/15 cm) flour tortillas
3 cups (750 ml) shredded Monterey Jack
3 cups (750 ml) shredded sharp cheddar
Guacamole Sauce, to serve, recipe follows
fresh cilantro leaves, for garnish
GUACAMOLE SAUCE
2 large avocados, pitted and peeled
½ cup (125 ml) fresh cilantro leaves
¼ cup (60 ml) Jose Cuervo Especial Silver Tequila
2 tbsp (30 ml) fresh lime juice, plus more to taste
¼ tsp (1 ml) ground cumin
1 tsp (5 ml) kosher salt, plus more to taste
Instructions
- Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment. Place a 4-in (10 cm) ramekin in centre of prepared baking sheet and set aside.
- Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment. Place a 4-in (10 cm) ramekin in centre of prepared baking sheet and set aside.
- In a large bowl, stir shredded chicken, diced bell peppers, green onions, chopped jalapeños and taco sauce until thoroughly combined. Set aside.
- Cut each tortilla in half. Add about 2 tbsp (30 ml) each Monterey Jack, cheddar and chicken mixture to each tortilla half, spreading almost to edges. Roll tortillas into cones, starting from cut edge and making sure not to push ingredients out of tortilla.
- With about 13 tortilla cones, create a ring around ramekin on prepared baking sheet, placing cones seam-side down and with points of cones facing centre, touching ramekin. Sprinkle some Monterey Jack and cheddar over this layer. Repeat with remaining cones to make 2 more layers, finishing with rest of Monterey Jack and cheddar. Remove ramekin from centre of ring.
- Bake until cheese is melted and edges of tortillas are crispy, 15 to 20 minutes. You can make Guacamole Sauce while blooming quesadilla bakes.
- For Guacamole Sauce, in pitcher of a blender, combine avocados, cilantro, tequila, lime juice, cumin and salt. Blend until smooth, scraping down sides of pitcher as needed. Season with more salt and lime juice, if desired. Transfer to a serving bowl.
- Carefully transfer blooming quesadilla to a serving platter. Add Guacamole Sauce to ramekin used to shape blooming quesadilla before baking. Place in centre of quesadilla ring before garnishing quesadillas with cilantro and sliced green onions. Best served while still warm.
Drink Pairings
Halloweenies
Bring a bit of whimsy and fun to the party with these quick and easy sausage roll canapés. In a pinch, use store-bought grainy mustard and spike it with a splash of Dark Matter. Enjoy these Halloweenies with Hoyne Brewing Dark Matter beer.Ingredients
Serves 8-10 people. Makes about 20 canapés.
HALLOWEENIES
1 lb (450 g) frozen puff pastry sheets
1 lb (450 g) sausages (maple breakfast or a thinner type such as merguez or sujuk)
1 egg yolk
1 tbsp (15 ml) milk
edible eyes or sour cream and green peppercorns, for garnish
DARK MATTER HONEY MUSTARD
½ cup (125 ml) yellow mustard seeds
¼ cup (60 ml) black mustard seeds
¾ cup (180 ml) Hoyne Brewing Dark Matter, plus more as needed
2⅛ tsp (10 ml + a pinch) salt, divided
½ cup (125 ml) malt vinegar
2 tsp (10 ml) granulated sugar
½ tsp (2.5 ml) granulated garlic
¼ cup (60 ml) liquid honey, plus more to taste
Instructions
- To make the Halloweenies, thaw puff pastry in refrigerator for 3 to 4 hours.
- If using merguez or other longer sausage, cut into 3½-in (9 cm) long pieces.
- On a lightly floured surface, use a pizza cutter to cut puff pastry sheets into ⅓-in (0.8 cm) strips. Wrap each sausage with 2 or 3 strips of puff pastry, as needed, leaving a small gap near 1 end to place eyes in step 6. Transfer to a parchment-lined baking sheet, loosely cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 425 F (220 C) and set rack to centre position.
- To make the honey mustard, In a small pan over medium heat, toast mustard seeds until warm and fragrant, about 2 minutes. Transfer to a jar with a tight-fitting lid and pour in Dark Matter to cover. Add a pinch of salt, stir well and add more beer to cover again. Seal jar and let sit at room temperature for 24 hours.
- The following day, in a food processor, combine soaked mustard seeds, vinegar, sugar, remaining 2 tsp (10 ml) salt and garlic and pulse to preferred consistency.
- To finish, combine mustard with honey, adding more honey to taste. Mustard can be made ahead and stored in an airtight container in refrigerator for up to 1 month.
- In a small mixing bowl, whisk egg yolk and milk. Remove wrapped sausages from refrigerator and brush tops with egg mixture. Transfer to oven. Bake until sausage reaches internal temperature of 165 F (74 F) and pastry is golden brown, 25 to 30 minutes.
- Garnish each canapé with 2 edible eyes or 2 small dots of sour cream with green peppercorns set in centre of each. Serve with Dark Matter Honey Mustard.
Drink Pairings
Peek-a-BOO!
Garlicky marinated bocconcini, rich salty prosciutto and a splash of Pimiento-Gin Sauce—keep your eyes on these tasty canapés or you might miss out. Serve this appetizer with 19 Crimes Bride Of Frankenstein Red Blend.Ingredients
Serves 20 canapés
BOCCONCINI
2 tbsp (30 ml) extra-virgin olive oil, plus more to cover
1 tbsp (15 ml) minced garlic
1½ tbsp (22.5 ml) white wine vinegar
1 small sprig fresh rosemary
1 tsp (5 ml) salt
1 × 7 oz (200 g) tub cherry bocconcini, halved
10 slices prosciutto, halved lengthwise
10 pimiento-stuffed green olives, halved crosswise
PIMIENTO-GIN SAUCE
3 tbsp (45 ml) diced pimiento peppers, drained
1 tbsp (15 ml) tomato paste
2 tbsp (30 ml) Bombay Sapphire Sunset Gin
1 tbsp (15 ml) balsamic vinegar
1 tsp (5 ml) honey
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) Spanish smoked paprika
¼ cup (60 ml) extra-virgin olive oil
Instructions
- To make the bocconcini, in a medium mixing bowl, combine 2 tbsp (30 ml) olive oil, garlic, vinegar, rosemary and salt. Add bocconcini halves and toss until well coated. Transfer to a jar or airtight container and pour in more olive oil to cover. Seal jar and marinate, refrigerated, for a minimum of 24 hours and up to 3 days.
- Remove bocconcini from marinade and pat dry. Wrap each piece with a half slice of prosciutto and top with a slice of pimiento-stuffed green olive. Leftover marinade can be used to make a vinaigrette, pesto or pasta dish.
- Garnish a serving tray with a splatter of Pimiento-Gin Sauce and arrange wrapped bocconcini as desired.
- To make the pimento-gin sauce, in a blender, combine all ingredients except oil and purée until smooth. While on high speed, slowly drizzle in olive oil until emulsified. Sauce can be made ahead and stored in an airtight container in refrigerator for up to 3 days.
Drink Pairings
Buffalo Chicken Boneyard
Celery, check. Blue cheese, check. Frank’s RedHot, check. All the notes of party favourite buffalo chicken wings are found in this delightfully spooky Halloween Boneyard dip. Pair this appetizer with Chronic Cellars Sir Real Cabernet Sauvignon or Diablo Dark Red.Ingredients
Serves enough for a horde of partygoers, or 6-8 people
1 × 8 oz (226 g) block cream cheese, room temperature
½ cup (125 ml) ranch dressing
⅓ cup + 2 tbsp (110 ml) Frank’s RedHot sauce
¾ cup (180 ml) sour cream
⅓ cup + 2 tsp (90 ml) buttermilk
1 tsp (5 ml) Spanish smoked paprika
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
2 cups (500 ml) shredded cheddar
3 cups (750 ml) diced cooked rotisserie chicken
1 stalk celery, diced small
6 to 8 assorted crackers, for garnish
⅔ cup (160 ml) chopped fresh parsley, for garnish
3 tbsp (45 ml) chopped fresh dill, for garnish
pretzel sticks, for garnish
3 to 4 reserved chicken bones from rotisserie chicken, cleaned and dried, for garnish (optional)
¼ cup (60 ml) crumbled blue corn tortilla chips, for garnish
¼ cup (60 ml) crumbled blue cheese, for garnish (optional)
crackers and sturdy potato chips, to serve
Instructions
- In a medium mixing bowl, combine cream cheese and ranch dressing and beat until smooth. Add Frank’s RedHot, sour cream, buttermilk, paprika, onion powder and garlic powder and mix well. Fold in shredded cheddar, diced chicken and celery until well mixed. Transfer to a 9 × 11-in (23 × 28 cm) serving dish, smooth surface and cool in refrigerator until ready to serve.
- To garnish, arrange a few crackers for headstones and sprinkle surface with chopped parsley and dill. Line outside edge of dish with pretzel sticks for fence posts. Arrange a few chicken bones (optional) in front of a couple of headstones and cover with a small mound of tortilla crumbs. Place a few crumbles of blue cheese (if desired) around headstones. Serve with plenty of crackers and sturdy potato chips.
Drink Pairings
Witch’s Hat Cheeseball
This cheesy party snack is filled to the brim with mild Cambozola, cream cheese and cheddar spiked with port and black garlic. Hats off! Be sure to enjoy this Cheeseball with Parallel 49 Craft Lager.Ingredients
Serves 8-10 people. Makes 1 large and very cheesy witch’s hat and as many broomsticks as needed to get all your witchy guests home safely.
CHEESEBALL
1 cup (250 ml) Taylor Fladgate Vintage Port 2017
1 head black garlic, peeled and chopped, or ½ cup (125 ml) chopped dried figs
12 oz (340 g) cream cheese, room temperature
6 oz (170 g) Cambozola, room temperature
4 oz (110 g) cheddar, shredded
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) freshly ground black pepper
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
1 cup (250 ml) crushed blue corn tortilla chips
radish, very thinly sliced, for garnish
crackers, to serve
BROOMSTICKS
string cheese sticks, cut into 1¼-in (3 cm) long pieces
pretzel sticks
fresh chives, cut into 2½-in (6.25 cm) lengths
Instructions
- To make the cheeseball, in a small saucepan over medium heat, combine port with black garlic and simmer to reduce volume to ½ cup (125 ml). Set aside and let cool to room temperature.
- In a medium mixing bowl, combine cream cheese, Cambozola, cheddar, Worcestershire, pepper, onion powder and garlic powder and beat until smooth. Add cooled port reduction and mix well. Wrap about one-quarter of mixture with plastic wrap and flatten into a small disc. Wrap remaining mixture with plastic wrap and form into a cone shape. Refrigerate for a minimum of 2 hours.
- Cut a piece of parchment into a 7-in (18 cm) circle. Using gloves or a large sheet of plastic wrap, form cheeseball as follows. On cut-out parchment circle, use unwrapped disc portion to form brim of hat. Place unwrapped cone portion on top and shape top part of hat. Coat cheeseball with crushed tortilla chips, then arrange sliced radishes where hat brim and top meet to make a hat band.
- Using parchment disc to help, slide witch’s hat onto a plate. Garnish with Broomsticks and serve with plenty of crackers.
- To make the broomsticks, use a chopstick or wooden skewer to poke a ⅓-in (0.8 cm) deep hole in 1 end of a piece of string cheese. From unpierced end, peel back shreds of cheese, stopping halfway. Insert a pretzel stick ½-in (1.25 cm) into pierced hole and tie with piece of chive. Repeat with remaining string cheese, pretzel sticks and chives.
Drink Pairings
Spinach & Artichoke Dip Crypt
A good hit of Pernod brings an unexpected twist to a timeless party favourite. Bring this to your next Halloween get-together and be the life—or death—of the party. For best flavour, we recommend Pernod Fils. Pair this appetizer with Crow Canyon Sauvignon Blanc.Ingredients
Serves enough for all the ghosts & ghouls, or 6-8 people
1 mini loaf (about 5 × 9-in/12.5 × 23 cm) dense seedy bread or rye bread
10½ oz (300 g) frozen chopped spinach, thawed
2 tbsp (30 ml) extra-virgin olive oil
1 large shallot, finely chopped
3 cloves garlic, minced
1 × 14 oz (398 ml) can quartered artichoke hearts, drained and roughly chopped
¼ cup (60 ml) Pernod Fils
1 × 8 oz (226 g) block cream cheese, room temperature
1 cup (250 ml) sour cream
1 cup (250 ml) shredded mozzarella
¼ cup (60 ml) grated Parmigiano-Reggiano
2 tbsp (30 ml) mayonnaise
salt and freshly ground black pepper, to taste
2 pretzel sticks crackers, to serve
Instructions
- Preheat oven to 350 F (175 C).
- Cut a 1½-in (4 cm) slice from top of bread loaf and set aside. Scoop out inside of bottom part to form a rectangular bread bowl, leaving ½-in (1.25 cm) walls around edges. Tear scooped bread into bite-sized pieces, place them on a baking sheet and lightly toast in oven, about 10 minutes.
- Place spinach in a clean tea towel, roll up and twist ends to remove excess liquid.
- In a medium skillet over medium-high heat, warm olive oil. Add shallots and garlic and sauté until soft and fragrant, about 2 minutes. Add spinach and artichokes and mix well, then add Pernod and reduce by half. Cool slightly.
- In a medium mixing bowl, combine cream cheese, sour cream, mozzarella, Parmigiano-Reggiano and mayonnaise and beat until smooth. Add spinach-artichoke mixture and mix until well incorporated. Season with salt and pepper to taste.
- Spoon mixture into bread bowl and transfer to a parchment-lined baking sheet along with top slice. Bake until dip is warmed through and lightly browned on surface, about 25 minutes, removing top slice after 10 minutes.
- Place top slice on bread bowl and prop it open with pretzel sticks. Serve dip with toasted torn bread pieces and plenty of crackers.