Devilled Eggs with Bourbon-Glazed Bacon

Bacon and eggs are a classic pairing at breakfast. Here we apply this lovely combination to a deviled egg that can be enjoyed any time of day. Try pairing this recipe with Maker's Mark Bourbon Whisky.
Ingredients Instructions

Ingredients

Serves 24 devilled eggs
12 large eggs
5 tbsp (75 ml) mayonnaise
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) dry mustard
2 pieces Bourbon-Glazed Bacon, very finely chopped, plus extra finely chopped for garnish, make ahead, recipe follows
kosher salt and freshly ground black pepper, to taste
¾ cup (180 ml) finely shredded white cheddar, divided
24 quail eggs
fresh chives, finely sliced, for garnish
Bourbon-Glazed Bacon:
¼ cup (60 ml) bourbon
¼ cup (60 ml) maple syrup
2 tbsp (30 ml) light brown sugar
12 slices thick-cut bacon

Instructions

  1. Place eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place saucepan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
  2. Scoop yolks out of halved eggs and place yolks in a medium bowl along with mayonnaise, paprika, dry mustard and Bourbon-Glazed Bacon pieces. Mix well with a fork until combined and smooth. If too thick, add water, 1 tbsp (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt and pepper. Transfer filling to a piping bag, if desired, and refrigerate until ready to use.
  3. To make a crispy cheesy quail egg garnish, heat a non-stick pan over medium heat. Add 1 heaping tsp (7 ml) shredded cheddar in a small pile. Let melt and crisp slightly, about 1 minute. When cheese starts to look lacy, crack a quail egg on top and fry until whites are firm and yolk is still sunny, 1 to 2 minutes longer. Transfer to a parchment-lined plate or baking sheet and continue cooking remaining cheddar and quail eggs.
  4. Pipe or spoon reserved filling evenly into cup of each egg white. Top with a crispy cheesy quail egg, some Bourbon‑Glazed Bacon bits and some chives. Serve and enjoy.
  5. Bourbon-Glazed Bacon:
  6. With oven rack in middle position, preheat oven to 375 F (190 C).
  7. Line a rimmed baking sheet with foil.
  8. In a small bowl, whisk bourbon, maple syrup and brown sugar to make a glaze.
  9. Arrange bacon in a single layer on foil-lined baking sheet. Brush half the glaze mixture evenly over 1 side of bacon. Reserve remaining bourbon glaze.
  10. Bake brushed bacon for 8 minutes. Flip bacon pieces and brush with remaining bourbon glaze. Return bacon to oven and cook for another 25 to 30 minutes, flipping bacon every 5 minutes, until bacon is crisp and glaze is golden brown and bubbling.
  11. Let bacon cool on pan for 3 minutes, then transfer to a parchment-lined plate to cool slightly before serving or using. Can be stored in an airtight container in refrigerator for up to 4 days. When ready to serve, warm in a 300 F (150 C) oven.
  12. Serves 6
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Drink Pairings

Fried Devilled Eggs with Vodka-Poached Spot Prawns

This fun take on a deviled egg offers a deliciously crunchy twist on the classic and is sure to be a crowd-pleaser. Crowned with a decadent vodka-poached spot prawn tail, this nibble has a distinct West Coast twist. Try pairing this recipe with Tito's Vodka.
Ingredients Instructions

Ingredients

Serves 24 devilled eggs
14 large eggs, divided
vegetable oil, for frying
¼ cup (60 ml) mayonnaise
2 tsp (10 ml) Dijon mustard
1½ tbsp (22.5 ml) finely diced dill pickles
1 tbsp (15 ml) finely diced fresh chives
1 serrano pepper, seeds removed and finely diced (optional)
kosher salt, to taste
1 cup (250 ml) all-purpose flour
1½ cups (375 ml) panko bread crumbs
¾ cup (180 ml) finely crushed butter crackers
Vodka-Poached Spot Prawns, for garnish, make ahead, recipe follows
fresh dill fronds, for garnish
Vodka-Poached Spot Prawns:
1 cup (250 ml) vodka
1 cup (250 ml) water
2 lemon slices, each about ¼-in (0.6 cm) thick
1½ tsp (7.5 ml) kosher salt
½ tsp (2.5 ml) black peppercorns
24 spot prawns, peeled and deveined

Instructions

  1. Place 12 eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place pan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
  2. Pour vegetable oil into a large heavy-bottomed saucepan to come 2-in (5 cm) up sides. Fit saucepan with a deep-frying thermometer and heat oil over medium heat until thermometer registers 350 F (175 C).
  3. Meanwhile, scoop yolks out of halved eggs and place yolks in a medium bowl along with mayonnaise, mustard, dill pickles, chives and serrano pepper, if using. Mix well with a fork until combined and smooth. If too thick, add water, 1 tbsp (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt. Transfer filling to a piping bag, if desired, and refrigerate until ready to use.
  4. Place flour in a medium bowl. In another medium bowl, stir panko and crushed crackers. In a third bowl, whisk remaining 2 eggs.
  5. Working with a couple of egg white halves at a time, dredge egg whites in flour, then whisked eggs and finally panko-cracker mixture, shaking off any excess after each addition. Repeat until all egg whites have been breaded.
  6. Working with a couple of breaded egg whites at a time, carefully add to hot oil and fry, turning once or twice, until golden brown, about 2 minutes. Transfer to a paper-towel-lined plate and lightly season with salt. Transfer fried egg whites to a cooling rack to prevent them from getting soggy, and repeat until all have been fried.
  7. Pipe or spoon reserved filling evenly into cup of each fried egg white. Top with a Vodka-Poached Spot Prawn and a dill frond or two.
  8. Vodka-Poached Spot Prawns: In a small saucepan over medium-low heat, bring vodka, water, lemon slices, salt and peppercorns to a bare simmer. Add spot prawns and cook until opaque and pink, about 1 to 2 minutes. Remove saucepan from heat and, with a slotted spoon, transfer spot prawns to a plate. Refrigerate for 30 minutes to 1 hour. Enjoy as is or as part of a dish. Makes 24 prawns.
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Drink Pairings

Beet & Currant Canapé

Beet and Currant Canapés make perfect for a delightful nosh. With guests assembling their bites from ingredients arranged on a serving platter, this recipe makes for an easy appetizer. Be sure to start this recipe at least one day ahead as the yogurt will need time to thicken into a creamy spread. Try pairing this recipe with Dirty Laundry Hush Rosé or Gray Monk Pinot Auxerrois.
Ingredients Instructions

Ingredients

Serves 15 canapés
1 cup (250 ml) full-fat plain yogurt
1 tbsp (15 ml) prepared horseradish
1 tsp (5 ml) Dijon mustard
2 large red beets
2 tbsp (30 ml) water
1 orange
6 tbsp (90 ml) dried currants
¼ cup (60 ml) toasted pine nuts or chopped walnuts (optional)
kosher salt, to taste
15 seeded crackers or rye crackers
fresh dill fronds, for garnish

Instructions

  1. Line a fine-mesh strainer with 3 layers of cheesecloth. Place strainer over a bowl, ensuring it does not touch bottom of bowl. Set aside.
  2. In a medium bowl, whisk yogurt, horseradish and mustard. Pour mixture into lined strainer. Cover with plastic wrap and let strain in refrigerator for at least 5 hours and up to 12 hours.
  3. With oven rack in middle position, preheat oven to 425 F (220 C).
  4. Place each beet on a piece of foil. Pour 1 tbsp (15 ml) water over each beet before sealing foil tightly and placing each parcel on a baking sheet. Bake until beets can be easily pierced with a knife, 40 to 55 minutes. Open packets and let beets cool at room temperature until they can be easily handled.
  5. Peel orange with a vegetable peeler to get thick strips of orange peel, taking care not to get too much white pith. Julienne peel strips and set aside. Juice peeled orange into a small saucepan.
  6. Bring orange juice to a boil over high heat. Stir in currants, then remove from heat and set aside to allow currants to cool to room temperature.
  7. Peel beets and dice small. Place in a medium bowl and add soaked currants (along with any extra orange juice in pan), julienned orange peel and nuts, if desired. Season with salt.
  8. When ready to serve, place strained yogurt in a serving bowl, beet and currant mixture in a second bowl, crackers in a third and dill fronds in a fourth. Let guests assemble their own canapé by spreading a little yogurt on a cracker, topping with beet and currant mixture and garnishing with a sprig or two of dill. Enjoy immediately.
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Drink Pairings

Bloody Mary Devilled Eggs with Mezcal-Marinated Olives

Elevate your traditional deviled eggs with this unique twist. Perfect for any gathering, this recipe combines the rich flavours of a Bloody Mary, with the smoky essence of Mezcal-marinated olives. Try pairing this recipe with Fandango Mezcal.
Ingredients Instructions

Ingredients

Serves 24 devilled eggs
12 large eggs
¼ cup (60 ml) mayonnaise
1½ tbsp (22.5 ml) tomato paste
1 tbsp (15 ml) prepared horseradish
2 tsp (10 ml) Tabasco sauce
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) celery seeds
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) Old Bay seasoning
celery leaves, for garnish
Mezcal-Marinated Olives, for garnish, make ahead, recipe follows
Mezcal-Marinated Olives:
½ cup (125 ml) mezcal
¼ cup (60 ml) extra-virgin olive oil
1 lemon
1 cup (250 ml) Castelvetrano olives
1 large clove garlic, thinly sliced
2 sprigs fresh oregano
In a liquid measuring cup, whisk

Instructions

  1. Place eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place pan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
  2. Scoop yolks out of halved eggs and place yolks in a food processor along with mayonnaise, tomato paste, horseradish, Tabasco sauce, lemon juice and celery seeds. Pulse until well combined and smooth. If too thick, add water, 1 tbsp
  3. (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt and pepper. Transfer filling to a piping bag, if desired.
  4. Place Old Bay seasoning on a small plate. Press inside surface of egg whites into seasoning, then place coated-side up on a serving platter. Pipe or spoon filling evenly into cup of each coated egg white. Top each with a celery leaf and a Mezcal-Marinated Olive.
  5. Makes 24 devilled eggs.
  6. Mezcal-Marinated Olives:
  7. Using a vegetable peeler, peel 4 long strips of lemon peel.
  8. In a 2-cup (500 ml) Mason jar or airtight container, layer olives, garlic, oregano and lemon peel. Slowly pour mezcal mixture overtop, just until olives are submerged. You may or may not need full amount of mezcal mixture. Seal jar or container and allow to marinate in refrigerator for at least 48 hours and up to 1 week.
  9. Enjoy olives on their own or as part of a charcuterie or cheese board. Marinated olives can be stored in refrigerator for up to 2 months.
  10. Makes 1 cup (250 ml)
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Drink Pairings

Buttered Radish Tartine with Vanilla Sea Salt

Presenting a delightful twist on the classic, these Buttered Radish Tartines highlight the quality of each ingredient, given the simplicity of the small list. Opting for a higher-fat, European-style butter works particularly well as the sweetness harmonizes with the sharpness of the radishes. Pro tip: create homemade vanilla sugar, burying the leftover vanilla bean pod in a cup of granulated sugar and leave to infuse for a week. Try pairing this recipe with Bartier Bros. Rosé or Les Fleurs Du Mal Côtes De Gascogne.
Ingredients Instructions

Ingredients

Serves 16 tartines
1 vanilla bean
½ cup (125 ml) fleur de sel or coarse grey sea salt
12 to 15 small round, red radishes
1¼ cups (310 ml) unsalted butter, cubed, room temperature
16 slices baguette, toasted

Instructions

  1. Split the vanilla bean pod, scrape out and reserve seeds using tip of a paring knife. Reserve empty vanilla pod for another use.
  2. Pour salt into a medium bowl and add vanilla seeds. Using your fingertips, blend salt and vanilla seeds until seeds are well dispersed. Place in an airtight container and set aside at room temperature. Salt will keep indefinitely.
  3. Using a sharp paring knife, cut away roots and leafy tops from radishes, forming perfectly round spheres. Wash and thoroughly dry radishes.
  4. Place softened butter in a large bowl and use a rubber spatula to fold in radishes.
  5. Lightly oil a 3¼ × 5¾-in (2-cup/500 ml) mini loaf pan with vegetable oil and line with plastic wrap, allowing for at least 2-in (5 cm) overhang on all sides. Press and pull wrap as needed to eliminate air bubbles. Transfer radish butter to pan and spread it evenly to edges while packing it down firmly.
  6. Smooth top and tap pan on counter to remove any air bubbles. Wrap overhanging plastic wrap overtop butter and refrigerate until very firm, at least 4 hours and up to overnight.
  7. When ready to serve, use plastic wrap to lift butter out of loaf pan and transfer to a work surface. Remove plastic wrap. Using a very sharp knife, cut into ¼-in (0.6 cm) thick slices. Any leftover butter can be wrapped in parchment and stored in refrigerator for up to 4 days.
  8. Place each slice of butter on a piece of toasted baguette and garnish with a sprinkling of vanilla sea salt. Serve and enjoy.
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Drink Pairings

Morel Mushroom Dumplings

Truly one of BC's greatest treasures is the morel mushroom. With its unique shape and delicate texture, it seems like a perfect match for one of our province's favourite snacks, the dumpling! These Morel Mushroom Dumplings are guaranteed to touch the heart (a literal translation of Dim sum). Try pairing this recipe with Osoyoos Larose Pétales D’osoyoos or Nk’mip Chardonnay.
Ingredients Instructions

Ingredients

Serves 4 to 6 as a starter
DIPPING SAUCE
2 tbsp (30 ml) light soy sauce
3 tbsp (45 ml) Chinese (Chinkiang) black vinegar or unseasoned rice vinegar
1-in (2.5 cm) knob fresh ginger, peeled and cut into thin strips
1 tbsp (15 ml) water
½ tsp (2.5 ml) granulated sugar
MORELS
20 to 24 large dried or fresh morel mushrooms (1½- to 2-in/4 to 5 cm long)
9 oz (250 g) medium-firm tofu
¼ tsp (1 ml) freshly ground white pepper
½ tsp (2.5 ml) granulated sugar
1 tbsp (15 ml) dark soy sauce
2 tsp (10 ml) miso
2 tsp (10 ml) cornstarch
2 tsp (10 ml) sesame oil
1 tsp (5 ml) canola oil
2 green onions, thinly sliced, white and green parts separated
1 tbsp + 1 tsp (20 ml) minced fresh ginger
1 clove garlic, minced
½ cup (125 ml) carrot, diced into ⅛-in (0.3 cm) pieces
¾ cup (180 ml) smoked tofu, diced into ⅛-in (0.3 cm) pieces
1 egg white, lightly beaten

Instructions

  1. To make Dipping Sauce, in a small bowl, combine light soy sauce, vinegar, ginger, water and sugar. Stir until sugar is dissolved, then let sit for at least 30 minutes. If making ahead, omit ginger and store rest of combined ingredients in an airtight container in refrigerator for up to 10 days; when ready to use, stir in ginger about 30 minutes before serving.
  2. To make Morels, if using dried, place in a bowl, cover with boiling water and soak for 10 minutes, until soft and pliable. If using fresh, place in a bowl, cover with cool, lightly salted water and soak for 5 minutes to remove any residual dirt. Drain, trim any long stems down to ½-in (1.25 cm) and set aside.
  3. Drain medium-firm tofu and place on a clean, dry tea towel. Roll up and twist both ends to squeeze out excess liquid. Transfer to a bowl and mash with white pepper, sugar, dark soy sauce, miso and cornstarch.
  4. To a medium non-stick pan or wok over medium-high heat, add sesame and canola oils and stir-fry green onion whites, ginger and garlic for about 1 minute, taking care not to burn garlic. Add carrots and smoked tofu and continue to stir-fry for 2 to 3 minutes longer. Add tofu mixture and cook for another 2 minutes, then transfer to a bowl. Add egg white and green onion tops and mix well until egg white is fully incorporated.
  5. Line a bamboo steamer with parchment or a Napa cabbage leaf. Fill a saucepan with about 3-in (7.5 cm) water and bring to a boil.
  6. Transfer cooked filling mixture to a piping bag with a piping tip just large enough to fit opening of morels. Pipe with enough filling to completely stuff each mushroom. Arrange stuffed morels in steamer and place over saucepan of boiling water. Steam for 10 minutes or until filling reaches 165 F (74 C).
  7. Serve warm with dipping sauce. Unused filling and sauce can be refrigerated in airtight containers for up to 3 days.
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Drink Pairings

Spot Prawn Rhubarb Ceviche

Fresh spot prawns stand as a cherished West Coast ingredient. Yet, their availability is fleeting, harvested only for a brief period each spring. Maximize their appeal by incorporating them into this vibrant Spot Prawn Rhubarb Ceviche, guaranteed to attract much admiration. Try pairing this recipe with Ruffino Aqua di Venus Pinot Grigio or Veuve du Vernay Brut Rose.
Ingredients Instructions

Ingredients

Serves 6
¼ cup (60 ml) roughly chopped fresh rhubarb (about 1 large stalk)
1 lemon, juice only (about 3 tbsp/45 ml)
1 lime, juice only (about 2 tbsp/30 ml)
1 handful fresh cilantro, leaves and stems separated
1 jalapeño pepper, halved widthwise through its centre
kosher salt, to taste
¼ small red onion
¼ cup (60 ml) salted almonds
¼ English cucumber
14 oz (398 g) spot prawn tails, peeled and deveined
microgreens of choice, for garnish
Plantain Chips, to serve, make ahead, recipe follows
Plantain Chips:
vegetable oil, for frying
3 green plantains (about 1½ lbs/680 g)
1½ tsp (7.5 ml) fine sea salt

Instructions

  1. In a blender, combine rhubarb, lemon juice and lime juice and blend until smooth. Transfer to a medium non-reactive bowl along with cilantro stems, top half of jalapeño and a pinch of salt. Refrigerate for 1 hour to allow dressing to infuse.
  2. Dice red onion and put in a bowl of ice‑cold water for 10 minutes, then drain and pat dry with paper towel. Set aside.
  3. Finely slice remaining half of jalapeño into rings and roughly chop cilantro leaves and almonds. Dice cucumber and place in a large non-reactive bowl along with diced red onions, jalapeño rings, chopped cilantro and almonds. Set aside.
  4. Cut spot prawn tails into bite-sized pieces and add to bowl with vegetable mixture.
  5. Once ceviche dressing has infused, strain it through a fine-mesh strainer and discard jalapeño top and cilantro stems. Pour dressing over spot prawn mixture. Set aside for 5 minutes so acid in marinade begins to “cook” prawns and they start to turn opaque. Taste and season with extra salt, if desired.
  6. To serve, divide among 6 small glasses. Garnish with microgreens and serve with Plantain Chips.
  7. Plantain Chips: In a deep fryer or large, deep saucepan over medium heat, heat oil until it registers 375 F (190 C) on a deep-frying thermometer. Line a baking sheet with paper towel and set aside. Peel plantains. Using a sharp knife or mandoline, slice crosswise into thin rounds. Place sliced plantains, about 6 to 8 at a time, in hot oil and fry, turning frequently, until golden, 30 to 45 seconds. Transfer to lined baking sheet and season immediately with a sprinkle of salt. Can be made up to 2 days ahead and kept in an airtight container at room temperature.
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Drink Pairings

Mushroom Polenta Board

One of life’s greatest gifts in the Pacific Northwest is a spring walk through a BC forest, where winter’s rains have given way to new life at every turn – mushrooms peeking through the undergrowth, splashes of green, and the sweet smell of pine. Try not to be inspired! All mushrooms for this Mushroom Polenta Board recipe can be purchased in stores or at your local farmers' markets. Try pairing this recipe with Quails Gate Pinot Noir or Saintly the Good Rosé.
Ingredients Instructions

Ingredients

Serves 2 as a main course or 4 as a starter
LEMON PINE NUT CRUMB
1 tbsp (15 ml) olive oil or butter
½ tsp (2.5 ml) minced garlic
¼ cup (60 ml) panko bread crumbs
2 tbsp (30 ml) pine nuts, toasted and roughly chopped
1 lemon, zest only
⅛ tsp (a pinch) salt
3 tbsp (45 ml) finely chopped fresh parsley
ROASTED CREMINI MUSHROOMS
8oz (225 g) cremini mushrooms
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) melted butter
½ tsp (2.5 ml) chopped fresh rosemary
¼ tsp (1 ml) garlic powder
⅛ tsp (a pinch) each salt and freshly ground black pepper
POLENTA
½ cup (125 ml) cornmeal
2½ cups (625 ml) chicken or vegetable stock
1 tbsp (15 ml) butter
salt, to taste
MARSALA MUSHROOM SAUCE
2 tbsp (30 ml) olive oil
6 oz (170 g) mixed mushrooms (chanterelle, oyster, portobello, etc.), cut into large bite-sized pieces
1 shallot, finely diced
2 tsp (10 ml) minced garlic
½ tsp (2.5 ml) dried tarragon
⅔ cup (160 ml) Marsala
½ cup (125 ml) chicken stock
¼ cup (60 ml) whipping cream
½ tsp (2.5 ml) cornstarch, dissolved in 1 tsp (5 ml) water
salt and freshly ground black pepper, to taste
microgreens and fresh herbs, for garnish

Instructions

  1. To make Lemon Pine Nut Crumb, in a pan over medium-low heat, heat olive oil or melt butter. Add garlic and gently sauté until fragrant but not browned. Add panko, pine nuts, lemon zest and salt, stir to coat and cook until panko is light golden brown. Cool, then stir in parsley. Set aside.
  2. To make Roasted Cremini Mushrooms, preheat oven to 425 F (220 C) and line a baking sheet with parchment. In a bowl, toss mushrooms with oil, melted butter, rosemary, garlic powder, salt and pepper. Spread out on lined baking sheet and roast for 25 to 30 minutes, until mushrooms have released their juices and become tender.
  3. To make Polenta, in a container with a lid, mix cornmeal and stock, cover and refrigerate overnight. This will allow cornmeal grains to fully hydrate, resulting in a smoother, silkier texture. The next day, transfer cornmeal and stock to a saucepan and bring to a boil over medium-high heat, stirring regularly. When polenta starts to bubble and spit, lower heat and cook for 25 to 30 minutes, until thickened and grains are no longer gritty. Stir frequently and take care not to let polenta stick and burn. Remove from heat and stir in butter and salt. Keep warm.
  4. To make Marsala Mushroom Sauce, place a large heavy-bottomed pan over medium-high heat and add oil. Sauté mushrooms until nicely browned, 5 to 6 minutes, then stir in shallots, garlic and tarragon. Once shallots and garlic have softened and become fragrant, deglaze pan with Marsala and reduce by half. Add stock and cream, reduce by half again, then thicken with cornstarch slurry. Season with salt and pepper.
  5. To assemble, spoon polenta onto a board or divide onto plates. Top with roasted creminis and spoon Marsala mushroom sauce overtop. Sprinkle with lemon pine nut crumb and garnish with microgreens and fresh herbs as desired.
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Drink Pairings

Honey & Blue Cheese Madeleines

Elegant savoury Madeleines are addictively fluffy, salty and cheesy. These iconic shell-shaped cakes offer a convenient make-ahead option, freezing beautifully and easily thawing and warming in a 325°F (170°C) oven for 10 to 15 minutes. Try pairing this recipe with Riesling St Urbans Hof Mosel Old Vines or Mission Hill Reserve Riesling Icewine 2016.
Ingredients Instructions

Ingredients

Serves about 15 madeleines
¾ cup (180 ml) all-purpose flour
¾ tsp (4 ml) baking powder
¼ tsp (1 ml) kosher salt
½ tsp (2.5 ml) freshly ground black or pink pepper
2 large eggs, room temperature
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) liquid honey
6 tbsp (90 ml) unsalted butter, melted, warm but not hot, plus more for greasing moulds
½ cup (125 ml) crumbled firm blue cheese (such as a Danish blue)
1 tbsp (15 ml) chopped fresh sage leaves

Instructions

  1. In a bowl, whisk flour, baking powder, salt and pepper. Set aside.
  2. In bowl of a stand mixer fitted with whisk attachment, whisk eggs, sugar and honey until pale in colour and mixture falls in a ribbon, about 2 minutes.
  3. Remove bowl from stand mixer. With a rubber spatula, fold in flour mixture until just incorporated. Add butter in 3 or 4 additions and fold into batter until well combined. Gently fold in blue cheese and sage. Transfer batter to an airtight container and refrigerate for at least 6 hours or overnight.
  4. Preheat oven to 400 F (200 C). Prepare madeleine moulds by brushing liberally with extra melted butter and popping madeleine pan in freezer while oven preheats.
  5. Spoon batter into moulds until three‑quarters full. Bake until golden brown around edges and puffed, 8 to 11 minutes. Unmould straightaway by turning baked madeleines out onto a clean surface. Serve warm or at room temperature. Can be frozen for up to a month before being thawed and warmed for 10 to 15 minutes in a 325 F (160 C) oven.
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Drink Pairings

Caramelized Onion & Rosemary Shortbread

Shortbread, a classic holiday cookie offering but with a twist. These Caramelized Onion and Rosemary Shortbread takes a more savoury approach making them hors d’oeuvre worthy. A great make tip when making these ahead is to roll the dough out and refrigerate between pieces of parchment paper for up to 2 days. When ready to bake, simply cut dough out in desired shapes, bake and enjoy alongside your favourite holiday cocktail. Try pairing this recipe with Cabernet Sauvignon Meiomi or Chardonnay Bread and Butter 2019.
Ingredients Instructions

Ingredients

Serves
1 tbsp + ½ cup (140 ml) unsalted butter, divided
1 tsp (5 ml) grapeseed oil
½ large yellow onion, diced
⅛ tsp (a pinch) kosher salt
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) red wine vinegar
¼ cup (60 ml) icing sugar
2 tsp (10 ml) finely chopped fresh rosemary leaves
1 cup + 2 tbsp (280 ml) all-purpose flour

Instructions

  1. In a frying pan, heat 1 tbsp (15 ml) butter and the oil over medium. Add onions and salt and cook, stirring often, until translucent and starting to caramelize, 5 to 10 minutes. Add granulated sugar and continue to cook, stirring often, until onions caramelize further, 4 to 6 minutes longer. Deglaze pan with red wine vinegar and cook until all liquid has cooked off. Transfer onions to a plate lined with paper towels. Set aside and allow to cool to room temperature.
  2. In a medium bowl with a handheld mixer, or in bowl of a stand mixer fitted with paddle attachment, cream remaining ½ cup (125 ml) butter and the icing sugar until light and fluffy, about 2 minutes. Add rosemary, flour and cooled onions. Combine on low speed until a crumbly dough forms.
  3. Turn dough out onto a large piece of parchment and press together with your hands. Top dough with another large piece of parchment and roll dough to just under ½-in (1.25 cm) thick. Transfer dough from parchment to a baking sheet and refrigerate for at least 30 minutes.
  4. Meanwhile, preheat oven to 350 F (175 C). Line 2 baking sheets with parchment and set aside.
  5. With a 2½-in (6.25 cm) scalloped round cookie cutter, cut out cookies from chilled dough and divide rounds evenly among prepared baking sheets. Place baking sheets in refrigerator for 10 minutes before baking, 1 tray at a time, until edges are just barely golden brown, 10 to 12 minutes. Allow shortbread to rest on tray for 2 minutes before transferring to a rack to cool completely to room temperature. Can be stored in an airtight container at room temperature for up to 1 week.
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Drink Pairings

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