Grilled Beef with Silk Road Steak Spice

Montreal steakhouse meets the Silk Road in this classic steak spice, peppered with notes of smoky pine, sweet florals, and complex aromatics. Not just for steak, this versatile spice rub works on just about anything fit for the grill. Pair with Frind Big Red or Luis Segundo Las Acequias Malbec wine for a great addition to your summer grilling.
Ingredients Instructions

Ingredients

Serves 4
1 tbsp (15 ml) black peppercorns
2 tsp (10 ml) coriander seeds
2 tsp (10 ml) fennel seeds
1 tsp (5 ml) Szechuan peppercorns
3 tbsp (45 ml) lapsang souchong tea
1 tbsp (15 ml) pink peppercorns
2 tsp (10 ml) dehydrated onion flakes
1 tsp (5 ml) dehydrated garlic flakes
1 tbsp (15 ml) coarse salt
½ tsp (2.5 ml) ground cinnamon
⅛ tsp (a pinch) ground cloves
4 × 8 oz (225 g) grilling steaks (such as tri-tip, sirloin or rib-eye)

Instructions

  1. In a dry pan or wok over medium-low heat, toast black peppercorns, coriander seeds, fennel seeds and Szechuan peppercorns until fragrant, 3 to 5 minutes.
  2. With a mortar and pestle or spice grinder, combine toasted spices with lapsang souchong and grind until coarse. Add pink peppercorns, onion flakes and garlic flakes and crush lightly. You want to be able to still recognize bits of individual spices. Lastly, mix in coarse salt, cinnamon and cloves and let sit for at least 24 hours.
  3. Rub steaks generously on all sides with steak spice. Place seasoned steaks on a rack to allow to come to room temperature, 30 to 45 minutes. Any unused steak spice can be stored in an airtight container at room temperature indefinitely.
  4. Preheat barbecue grill to medium-high.
  5. Grill steaks for 3 minutes per side, then continue to flip once every minute until desired doneness. For medium-rare, pull steaks at 125 F (52 C) when tested with a thermometer at thickest point. Allow to rest, loosely covered, for 5 minutes before serving.
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Drink Pairings

Achiote & Citrus-Rubbed Chicken

Deeply earthy and vibrantly complex, achiote is the flavour of the Mayan Riviera. Here’s a classic rub that gives your BBQ chicken a distinctly Yucatecan flavour. Add this tangy pickled vegetable escabeche and an ice-cold cerveza… ¡buen provecho! Fernie Brewing Tackle Box beer or Maison No. 9 Rosé make great drink pairings.
Ingredients Instructions

Ingredients

Serves 4
tbsp (45 ml) achiote paste
2 tbsp (30 ml) canola oil
1½ tsp (7.5 ml) salt
1 tsp (5 ml) dried oregano
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) paprika
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1 ml) ground allspice
⅛ tsp (a pinch) ground cloves
1 lime, zest and juice
½ orange, zest and juice
3 cloves garlic
4 chicken legs
Vegetable Escabeche, to serve, make ahead, recipe follows (optional)
VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
½ red onion, cut into ¼-in (0.6 cm) strips
2 medium carrots, cut into ¼-in (0.6 cm) thick rounds
1 jalapeño pepper, seeded and quartered lengthwise
1 cup (250 ml) water
1 cup (250 ml) apple cider vinegar
2 tsp (10 ml) salt
½ tsp (2.5 ml) coriander seeds
½ tsp (2.5 ml) whole allspice
1 bay leaf

Instructions

  1. To make achiote citrus rub, combine all ingredients, except chicken and escabeche, in a food processor and blend until smooth.
  2. Place chicken in a large bowl, pour rub overtop and massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
  3. Prepare your barbecue grill for indirect cooking. For double-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken, skin-side up, directly over flame. Cook, covered, flipping chicken legs every 8 to 10 minutes and rotating them if you notice any hot spots on grill. Adjust flame as needed to maintain grill temperature of 350 to 400 F (175 to 200 C). Cook for about 30 minutes, or until a thermometer registers 175 F (79 C) when inserted at thickest point of chicken leg.
  4. Transfer chicken to a serving platter and serve with Vegetable Escabeche as a light side dish. Pairs well with warm tortillas and steamed rice or a green salad.
  5. VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
  6. Pack onions, carrots and jalapeño pepper strips into a jar with a screw-top lid.
  7. In a small saucepan, combine water, vinegar, salt, coriander seeds, allspice and bay leaf and bring to a boil. Carefully pour over vegetables and seal jar.
  8. Let cool to room temperature, then refrigerate for at least 2 hours and up to 10 days before serving.
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Drink Pairings

Miso-Chili Butter Shrimp Scampi

Ditch the knife and fork, roll up your sleeves and dive in. This Wafu take on the southern staple sees sake take over for white wine, while togarashi and yuzu replace Old Bay and lemon. Try this recipe with BC spot prawns and it’s a sure thing! Pair this recipe with Gray Monk Unwooded Chardonnay.
Ingredients Instructions

Ingredients

Serves 4 as a main course
MISO-CHILI BUTTER
½ cup (125 ml) unsalted butter, room temperature
1½ tbsp (22.5 ml) red miso paste
2 tsp (10 ml) finely sliced green onions, green parts only
½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) honey
½ lemon, zest only
SHRIMP MARINADE
1 tsp (5 ml) minced garlic
1 tsp (5 ml) minced fresh ginger
½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) salt
1 lemon, zest and juice
1½ lbs (680 g) large shrimp, deveined, shells on
SCAMPI
1 lb (450 g) red nugget potatoes
4 cobs corn, cut in half
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) minced garlic
2 tsp (10 ml) minced fresh ginger
½ cup (125 ml) sake
2 tbsp (30 ml) mirin
2 tbsp (30 ml) fresh lemon or yuzu juice
¼ cup (60 ml) loosely packed bonito flakes
2 tbsp (30 ml) chopped fresh parsley, for garnish
2 tbsp (30 ml) furikake seasoning, for garnish
lemon wedges, to serve
fresh crusty bread, to serve

Instructions

  1. To make Miso-Chili Butter, in a bowl, combine all ingredients and mix well. Spread mixture on a piece of plastic wrap and roll into a log, about 4-in (10 cm) long × 1-in (2.5 cm) thick. Twist ends to seal well and refrigerate for a minimum of 2 hours.
  2. To make Shrimp Marinade, in a non-reactive bowl, combine garlic, ginger, Japanese chili powder, salt and lemon zest and juice. Toss with shrimp and let marinate while you prepare remaining ingredients, no more than 30 minutes.
  3. To finish Scampi, in a medium stockpot, cover potatoes with plenty of cold, salted water and bring to a boil. Once boiling, add corn and cook until potatoes are soft, 8 to 10 minutes. Strain, then transfer to a large mixing bowl and cover to keep warm.
  4. Cut the chilled miso-chili butter into ¼-in (0.6 cm) thick rounds and set aside.
  5. In a large frying pan over medium-high heat, melt unsalted butter and sauté garlic and ginger until fragrant but not browned. Add marinated shrimp and cook until 1 side is pink. Flip shrimp, then add sake, mirin, lemon juice and bonito flakes. Bring to a simmer and cook another 3 to 4 minutes, until shrimp are fully pink and cooked through. With a slotted spoon, add shrimp to corn and potatoes, leaving any juices in pan.
  6. Turn off heat, add half of the miso-chili butter to pan and whisk until melted. Add to shrimp, corn and potatoes and toss well to coat.
  7. Transfer to a large serving dish or serve straight on a table lined with brown kraft or butcher paper. Garnish with remaining miso-chili butter, parsley and furikake seasoning. Serve with plenty of lemon wedges and a loaf of fresh crusty bread to sop up juices.
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Drink Pairings

Shio-Koji Cedar Plank Salmon

The magical and transformative Koji along with ginger, garlic and citrus add depth and a touch of umami richness to this west-coast BBQ favourite. Minimal prep, minimal clean-up, maximum results. This cedar plank salmon recipe pairs wonderfully with Sandhill Rosé.
Ingredients Instructions

Ingredients

Serves 4
¼ cup (60 ml) shio-koji
1 tbsp (15 ml) finely minced fresh ginger
2 cloves garlic, finely minced
2 tsp (10 ml) brown sugar
½ orange, zest only
1 side (about 1½ lbs/680 g) salmon, skin on, pin bones removed
Heirloom Tomato Salad, to serve, recipe follows (optional)
HEIRLOOM TOMATO SALAD
1 lemon, juice only
1 clove garlic, finely minced
2 tbsp (30 ml) finely chopped fresh shiso or 1 tbsp (15 ml) each of fresh Thai basil and fresh mint
1 tbsp + 1 tsp (20 ml) capers, chopped
1½ tbsp (22.5 ml) extra-virgin olive oil
12 oz (340 g) heirloom tomatoes, cut into bite-sized pieces
1 shallot, very thinly sliced

Instructions

  1. In a small bowl, combine shio-koji, ginger, garlic, brown sugar and orange zest.
  2. Pat salmon dry with paper towel and rub with shio-koji mixture. Cover with plastic wrap and refrigerate for 8 to 12 hours.
  3. Submerge a food-safe cedar plank in water, weighted down with a heavy bowl, and soak for 1½ to 2 hours.
  4. Preheat barbecue grill to 400 F (200 C).
  5. Remove salmon from refrigerator, unwrap and wipe off excess marinade.
  6. Remove plank from water, pat dry and place in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon, skin-side down, directly on charred side. Close barbecue lid and, maintaining grill temperature at 350 to 400 F (175 to 200 C), cook for 10 to 12 minutes, or until salmon flakes easily when pierced with a fork at its thickest point.
  7. Serve with Heirloom Tomato Salad directly over salmon or on side.
  8. HEIRLOOM TOMATO SALAD
  9. In a medium bowl, combine lemon juice, garlic, shiso, capers and olive oil and stir well Toss with tomatoes and shallots, and serve.
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Drink Pairings

Miso Ramen Chowder

In the true spirit of Wafu, east meets west at the bottom of this bowl. What starts as a simple and classic ramen will find you finishing up the last few spoonfuls of a rich and hearty chowder. Pair this ramen with 33 Acres of Nirvana IPA.
Ingredients Instructions

Ingredients

Serves 4
Bacon Dashi
8 oz (225 g) unsliced smoked slab bacon, cut into ¼ × 1 × 1-in (0.6 × 2.5 × 2.5 cm) pieces
1 piece (about 3 × 4-in/7.5 × 10 cm) dashi kombu seaweed, rinsed
1 stalk celery, cut into ¾-in (2 cm) pieces
1 × 330 ml bottle Asahi Super Dry
2 × 10 oz (284 ml) cans clam nectar
2 cups (500 ml) water
3 g (about ¼ cup/60 ml) bonito flakes
MISO RAMEN CHOWDER
2 tbsp (30 ml) canola oil, divided
2 tsp (10 ml) minced garlic
1 cup (250 ml) Zuiyo Junmai Sake
1 lb (450 g) fresh clams (such as Manila or littleneck)
4 eggs
½ cup (125 ml) whipping cream
¼ cup (60 ml) white miso
1 tbsp (15 ml) potato starch
1 medium Yukon Gold potato, cut into ⅓-in (0.8 cm) dice
2 stalks celery, cut into ⅓-in (0.8 cm) dice
½ yellow onion, cut into ⅓-in (0.8 cm) dice
1 lb (450 g) fresh ramen noodles
½ cup (125 ml) finely sliced green onions, green parts only, for garnish
togarashi seasoning, for garnish
toasted nori sheets, for garnish

Instructions

  1. To make Bacon Dashi, in a medium saucepan, combine bacon, kombu, celery, Asahi, clam nectar and water and bring to a boil. Skim any foam, then reduce heat and simmer for about 25 minutes. Remove from heat, add bonito flakes and let steep for 10 minutes. Remove bacon slices and set aside. Strain dashi into a heatproof container and set aside.
  2. To make Miso Ramen Chowder, in a saucepan with a tight-fitting lid over medium-high heat, warm 1 tbsp (15 ml) canola oil until shimmering. Add garlic and sauté until fragrant, about 30 seconds. Pour in sake and reduce liquid by one-third, then add clams and cover. Cook for 3 to 4 minutes, discarding any clams that don’t open, then set aside with reserved bacon.
  3. Carefully pierce bottom of each egg with a thumbtack or pushpin; this will make them easier to peel. In a small saucepan, boil enough water to cover eggs, then gently lower eggs into water and cook for 7 minutes. Cool under cold running water until easy to handle. Peel and set aside for garnish.
  4. In a small bowl, mix cream, miso and potato starch until smooth. Set aside.
  5. In a medium saucepan over medium-high heat, place remaining 1 tbsp (15 ml) canola oil. Add potatoes, celery and onions and sauté until onions are slightly softened. Pour in dashi and simmer until potatoes are softened, then pour in miso-cream mixture and stir until slightly thickened. Add reserved bacon and clams and remove from heat.
  6. In a large saucepan of rapidly boiling water, blanch ramen noodles, stirring often, until cooked but still firm, 60 to 90 seconds. Strain and shake out any excess liquid.
  7. Divide noodles into 4 bowls and ladle in hot broth, distributing clams and bacon evenly. Garnish each bowl with sliced green onions, togarashi, toasted nori and 1 egg, cut in half.
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Drink Pairings

Crusted Rack of Lamb

Served as an impressive main, this deceivingly easy-to-prepare Crusted Rack of Lamb recipe is sure to delight every guest at your festive table! It can also be served as a hearty appetizer with your favourite mint sauce or jelly. Try pairing this recipe with Black Sage Shiraz.
Ingredients Instructions

Ingredients

Serves 5 to 8 (2 to 3 ribs each)
4 tsp (20 ml) salt, divided
2 tsp (10 ml) pepper, divided
2 racks of lamb (about 2 lbs/900 g each), excess fat trimmed
1 tbsp (15 ml) vegetable oil
1¼ cups (310 ml) panko bread crumbs
2 tsp (10 ml) onion powder
2 tbsp (30 ml) chopped fresh thyme
5 cloves garlic, finely chopped
2½ tbsp (37.5 ml) olive oil
3 tbsp (45 ml) chopped fresh parsley
1 tbsp (15 ml) lemon zest
⅓ cup (80 ml) Dijon mustard
mint sauce or mint jelly, to serve

Instructions

  1. Preheat oven to 400 F (200 C) and adjust oven rack to centre position. Line a large baking sheet with foil.
  2. In a small bowl, mix 2 tsp (10 ml) salt and 1 tsp (5 ml) pepper. Season all sides of lamb generously with this mixture. Set aside.
  3. In a large frying pan or skillet, heat vegetable oil on high heat until it starts shimmering. Fry both racks, fat-side down first, 2 to 3 minutes, until well browned. Turn racks over and continue frying for another 2 to 3 minutes. Using tongs, carefully move racks to fry sides as well, about 1 minute. Remove from heat and allow to rest on a plate.
  4. In a large skillet or frying pan, combine panko, onion powder, thyme, garlic, olive oil, 2 tsp (10 ml) salt and 1 tsp (5 ml) pepper. Turn heat to medium and cook, stirring constantly, for about 5 minutes, until light golden. Transfer to a large, shallow dish big enough for a whole lamb rack. Mix in parsley and lemon zest.
  5. Brush lamb on all sides with mustard. Dip each rack into prepared panko mixture to coat all sides. Place on foil-lined baking sheet and bake for 20 to 25 minutes or until internal temperature of lamb reaches 130 to 135 F (54 to 57 C). Remove from oven and let rest for 15 minutes before carving and serving. Serve alongside your favourite mint sauce or mint jelly.
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Drink Pairings

Roasted Leek & Kale Galette

If you're lucky enough to find wild ramps in early spring, be sure to keep that secret close to your chest. If not, don't despair; young, tender spring leeks will gladly take the spotlight in this rich and decadent Roasted Leek and Kale Galette.
Ingredients Instructions

Ingredients

Serves Makes one 10-in (25 cm) galette
PASTRY
230 g (about 1½ cups/375 ml, spooned) all-purpose flour
¼ tsp (1 ml) salt
60 g (about ⅓ cup/80 ml) cold shortening, cut into ½-in (1.25 cm) cubes
80 g (about ⅓ cup/80 ml) cold butter, cut into ½-in (1.25 cm) cubes
⅓ to ½ cup (80 to 125 ml) ice-cold water
ROASTED LEEKS
2 leeks or ramps (wild leeks)
1 tbsp (15 ml) olive oil
¼ tsp (1 ml) each salt and pepper
3 sprigs fresh thyme
2 tbsp (30 ml) cold butter, cubed
LEEK & KALE MIXTURE
2 tbsp (30 ml) butter
1 cup (250 ml) chopped leeks or ramps (wild leeks), white parts only
1 tsp (5 ml) chopped fresh thyme
1 tsp (5 ml) each salt and pepper
1 tbsp (15 ml) minced garlic
1 bunch kale, chopped with stems removed
8 oz (225 g) mascarpone
1 lemon, zest only
2 eggs, each lightly beaten in own bowl

Instructions

  1. To make Pastry, in a medium mixing bowl, sift flour and salt. Using a pastry cutter or fork, cut in shortening and butter until they are pea-sized pieces. Gently mix in cold water a little at a time until dough comes together to form a ball. You may not need full amount of water. Shape into a slightly flattened disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. To make Roasted Leeks, preheat oven to 375 F (190 C). Remove root ends and green tops from leeks and wash well to remove any dirt. Cut into ¾-in (2 cm) rounds, place in a bowl and gently toss with olive oil, salt and pepper. Transfer to a baking dish, tuck in thyme sprigs and cubed butter and add a splash of water. Bake for 35 to 45 minutes or until leeks have softened and bottoms are nicely caramelized. Set aside.
  3. To make Leek & Kale Mixture, in a large non-stick pan over medium heat, melt butter and add leeks, thyme, salt and pepper. When leeks have softened, 6 to 8 minutes, add garlic and chopped kale and continue to cook until kale has cooked down and reduced in volume. Remove from heat and mix in mascarpone, lemon zest and 1 beaten egg. Cool slightly before assembling galette.
  4. Raise oven temperature to 400 F (200 C).
  5. On a piece of parchment cut to a 12‑in (30 cm) circle, sprinkle a bit of flour and roll out pastry to a 14-in (35 cm) circle. There will be a slight overhang.
  6. Evenly spread leek and kale mixture in centre of dough, leaving a 2-in (5 cm) space around edge. Gently press roasted leeks into mixture, caramelized-side down.
  7. Brush outer edge of dough with about half of second beaten egg, then begin to fold outside edges inwards, gently pinching dough together every couple of inches where pastry overlaps. Brush outer rim of dough with remaining beaten egg. Carefully slide parchment onto a baking sheet and bake for 45 to 50 minutes, until pastry is golden and crisp.
  8. Let sit for a few minutes before slicing and serving warm.
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Drink Pairings

Mezcal-Marinated Carne Asada served with Tomatillo Salsa

A carne asada makes the perfect centrepiece to a Cinco de Mayo celebration. Mezcal adds a smoky, earthy flavour to the meat that is perfectly complemented by the creamy tomatillo salsa. Feel free to adjust the salsa to the level of spice you enjoy. Most of a hot pepper’s heat is found in the seeds and inner white pith. Removing these will result in a milder, but still flavourful, salsa. To complement the carne asada, serve with warm tortillas, crema, pickled red onion, crumbled cotija and limes. Try pairing this recipe with Dos Equis Xx Especial Lager or Pacifico Clara Cerveza.
Ingredients Instructions

Ingredients

Serves 6
¾ cup (180 ml) mezcal
½ cup (125 ml) fresh orange juice
¼ cup (60 ml) fresh lime juice
¼ cup + 1 tbsp (75 ml) grapeseed oil, divided, plus more for greasing grills
4 large cloves garlic, finely chopped
2 tbsp (30 ml) kosher salt, plus more as needed
1 tsp (5 ml) freshly ground black pepper
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) ground cumin
16 green onions, divided
1 small white onion, thinly sliced
2 serrano peppers, stemmed and halved lengthwise
1 cup (250 ml) chopped fresh cilantro
1 flank steak, flap steak or skirt steak (about 2 lbs/900 g)
Tomatillo Salsa, make ahead, recipe follows
Tomatillo Salsa:
grapeseed oil, for greasing grills
8 oz (225 g) tomatillos (about 5 medium-sized), husks removed and rinsed under cold water
2 green onions, trimmed
1 serrano pepper
1 clove garlic
½ tsp (2.5 ml) kosher salt, plus more for seasoning
1 cup (250 ml) loosely packed fresh cilantro leaves and tender stems
1 tbsp (15 ml) fresh lime juice
2 avocados, peeled, pitted and roughly chopped

Instructions

  1. In a large bowl, whisk mezcal, orange juice, lime juice, ¼ cup (60 ml) oil, garlic, salt, black pepper, vinegar, Worcestershire sauce, paprika and cumin until well combined. Set aside.
  2. Trim 4 green onions and cut in half lengthwise. Using palm of your hand, lightly smash green onion halves against a flat work surface until a little moisture is released.
  3. In a large glass or non-reactive baking pan that just fits steak, add smashed green onions, white onions, halved serrano peppers, cilantro, steak and mezcal mixture. Massage steak into marinade, flipping once or twice. Cover baking pan with plastic wrap and chill for at least 2 hours and up to 12 hours. For most flavourful results, flip steak once or twice while marinating.
  4. Remove steak from marinade and pat dry with paper towel. Discard marinade. Place steak on a rack set over a rimmed baking sheet. Let stand at room temperature for 30 minutes.
  5. Meanwhile, preheat grill or a grill pan over very high heat. Lightly oil grates or pan.
  6. Place steak on grill or pan. Grill, uncovered, until lightly charred in spots and a thermometer inserted in thickest portion of steak registers 125 F (52 C) for medium-rare, 3 to 5 minutes per side, or grill to desired doneness. Transfer steak to a cutting board and let rest for 10 minutes.
  7. Meanwhile, trim remaining 12 green onions. In a medium bowl, toss these onions with remaining 1 tbsp (15 ml) oil and a good pinch of salt. Place green onions on grill or grill pan and cook, uncovered and turning occasionally, until softened and lightly charred, 4 to 6 minutes. Transfer grilled green onions to a plate.
  8. To serve, slice steak against grain and place on a large platter. Serve with grilled green onions and Tomatillo Salsa.
  9. Tomatillo Salsa:
  10. Preheat grill or a grill pan over high heat. Grease grills.
  11. Place tomatillos, green onions and serrano pepper on oiled grates. Grill, uncovered and turning occasionally, until evenly charred, 8 to 10 minutes for tomatillos, 6 to 8 minutes for green onions and 3 to 4 minutes for serrano pepper. Transfer to a plate and set aside to cool at room temperature for 10 minutes.
  12. In bowl of a food processor fitted with steel blade attachment, combine tomatillos, green onions, serrano pepper, garlic, salt, cilantro and lime juice. Pulse until a smooth paste forms, about 25 pulses, scraping down sides of bowl as needed. Add avocados and pulse until mostly smooth, about 10 pulses. Season with salt to taste, and serve. Salsa can be made up to 3 hours in advance and refrigerated in an airtight container. Pressing a piece of plastic wrap directly on surface of salsa helps to prevent it from oxidizing.
  13. Makes about 1¼ cups (310 ml)
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Drink Pairings

Baked Cinnamon Raisin French Toast

This Baked Cinnamon Raisin French Toast has a rich, almost bread pudding-like texture. If you can’t find cinnamon raisin bread, use your favourite sliced bread (a brioche would be perfect) and add your own cinnamon and raisins to the custard mixture. Prepping this the night before and baking it in the morning of serving means you can have French toast without all the work! Try pairing this recipe with Baileys Deliciously Light or Kim Crawford Prosecco
Ingredients Instructions

Ingredients

Serves 4-6
3 tbsp (45 ml) butter, room temperature, for dish
5 eggs
3 cups (750 ml) half-and-half cream
3 tbsp (45 ml) brown sugar
1 tsp (5 ml) ground cinnamon
1 pinch salt
1 loaf sliced cinnamon raisin bread
1 cup (250 ml) pecans, toasted and roughly chopped
icing sugar, for garnish
maple syrup, for garnish and to serve

Instructions

  1. Butter a 9 x 13-in (3.5 L) casserole dish. Set aside.
  2. In a medium mixing bowl, mix eggs, cream, brown sugar, cinnamon and salt. Dip a piece of bread into egg mixture and place standing up in casserole. Repeat with remaining bread until casserole is full. Pour remaining egg mixture over bread. Cover with foil and refrigerate overnight.
  3. The next morning, preheat oven to 350 F (175 C) and set oven rack to centre position. Remove casserole from refrigerator and let sit at room temperature while oven is heating.
  4. Bake casserole for 30 minutes. Remove foil and bake for another 30 minutes.
  5. Garnish with pecans, icing sugar and syrup. Serve with more maple syrup.
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Drink Pairings

Roasted Baron O’Beef served with Port Wine Shallot Sauce

A feast for the eyes and for the palate, a Roasted Baron O’beef that is sure to delight a crowd. This trusted recipe represents comfort, tradition, and celebration, while the Port Wine Shallot Sauce adds a touch of luxe you and your guests deserve this holiday season! Try pairing this recipe with Black Hills Bona Fide 2021 or Barolo Fontanafredda.
Ingredients Instructions

Ingredients

Serves 6-8
3 tbsp (45 ml) grainy Dijon mustard
1 tbsp (15 ml) salt, plus more to season sauce to taste
1 tbsp (15 ml) freshly ground black pepper, plus more to season sauce to taste
½ tbsp (7.5 ml) smoked paprika
2 tbsp (30 ml) olive oil, divided
5 lbs (2.3 kg) beef top round or sirloin, room temperature
1 large onion, cut into quarters
2 medium carrots, cut into about 2-in (5 cm) chunks
3 stalks celery, cut into about 2-in (5 cm) pieces
3 cloves garlic, smashed
1 bay leaf
1 cup + 3 tbsp (295 ml) water, divided
5 sprigs fresh thyme
2 cups (500 ml) beef stock
3 tbsp (45 ml) butter
¼ cup (60 ml) chopped shallots
2 cups (500 ml) ruby port wine
2 tbsp (30 ml) cornstarch
chopped fresh parsley, for garnish

Instructions

  1. Prepare marinade in small bowl by mixing mustard, salt, black pepper, paprika and 1 tbsp (15 ml) olive oil. Rub remaining 1 tbsp (15 ml) olive oil over surface of beef. Rub marinade over surface of beef. Cover with plastic wrap and marinate in refrigerator overnight or at least 2 hours. Bring to room temperature before roasting.
  2. Preheat oven to 400 F (200 C) and adjust oven rack to centre position.
  3. Scatter onions, carrots, celery, garlic and bay leaf evenly in a roasting pan. Pour 1 cup (250 ml) water over vegetables. Place marinated beef, fat-side up, on top of vegetables and roast for 20 minutes. Reduce oven to 325 F (160 C) and roast until an instant-read thermometer registers 125 F (52 C) for rare (about 1 hour more) or 145 F (63 C) for medium (about 1 hour 20 minutes to 1 hour 30 minutes more).
  4. Transfer roast to a large platter and loosely cover with foil. Allow to rest for 15 to 20 minutes.
  5. Meanwhile, to make sauce, add thyme and beef stock to vegetables in roaster and bring to a low boil over medium heat for about 5 minutes. Using a strainer, carefully drain stock into a heatproof bowl. Discard vegetables.
  6. In a medium saucepan, melt butter over medium heat. Add shallots and cook for about 1 minute. Add port, increase heat to high and continue cooking for another 2 to 3 minutes, until liquid reduces slightly. Add strained stock and cook for another 5 minutes on medium heat.
  7. In a small bowl, make a slurry with cornstarch and remaining 3 tbsp (45 ml) water. Slowly add to port sauce and stir until it thickens. Season with salt and pepper and remove from heat. Transfer to gravy boat.
  8. Carve beef as desired and place on serving platter. Garnish with chopped parsley and serve alongside port sauce.
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Drink Pairings

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