Parsnip & Apple Braid with Cranberry Chutney

This stunning vegetarian dish is sure to impress no matter your dietary preference. A member of the carrot family, parsnips lend a sweetness and robust texture to dishes, making them a great choice to include in a holiday vegetarian offering. The accompanying Cranberry Chutney not only complements the braid but also pairs beautifully with other elements of the meal. Red Rooster Pinot Noir and or Chateau Ste. Michelle Chardonnay make excellent pairings for this dish.
Ingredients Instructions

Ingredients

Serves 6 - 8
4 medium parsnips, trimmed and peeled
1 medium red onion
2 tbsp (30 ml) olive oil
½ cup (125 ml) roasted shelled chestnuts, chopped
1 large Granny Smith apple, peeled and diced
2 tbsp (30 ml) maple syrup
5 large leaves fresh sage, finely chopped
½ cup (125 ml) canned brown lentils, drained and rinsed
⅔ cup (160 ml) Mommessin Cuvée Saint Pierre Rouge
kosher salt and freshly ground black pepper, to taste
1 lb (450 g) frozen puff pastry, thawed
2 tbsp (30 ml) milk
Cranberry Chutney, to serve, make ahead, recipe follows
CRANBERRY CHUTNEY
1 large navel orange
1 cup (250 ml) water
¾ cup (180 ml) granulated sugar
1 × 12 oz (340 g) bag fresh cranberries
1 large Granny Smith apple, peeled and diced
½ cup (125 ml) cider vinegar
¼ tsp (1 ml) ground ginger

Instructions

  1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment.
  2. Dice parsnips and onion and place on lined baking sheet. Drizzle oil over vegetables and toss to coat evenly. Arrange vegetables in a single layer on sheet and roast until just tender, about 20 minutes.
  3. Remove vegetables from oven and stir in chestnuts, diced apples, maple syrup and sage. Return to oven and roast for another 10 minutes.
  4. Meanwhile, in a small saucepan over medium heat, stir lentils and wine. Bring to a simmer and cook, stirring often, until lentils have broken down and mixture is consistency of mashed potatoes, about 10 minutes. Remove from heat and set aside.
  5. Transfer warm roasted vegetables to a large bowl and stir in lentil mixture. Season to taste with salt and pepper. Reline baking sheet with fresh parchment. Set aside.
  6. Lay puff pastry out on a lightly floured work surface and roll into a larger 12 × 15-in (30 × 38 cm) rectangle. If your puff pastry comes in 2 sheets, you may need to overlap slightly and roll together to get size needed. Ensuring middle third remains intact, diagonally slice outer thirds in 1-in (2.5 cm) thick strips. Remove end strips from each side. Gently transfer pastry onto lined baking sheet. Spread parsnip filling evenly along centre third of pastry. Starting at 1 end, overlap strips of pastry from alternating sides to cover filling until it is fully wrapped. Tuck pastry under each end to enclose filling. Brush surface of braid with milk.
  7. Bake until puffed and evenly golden brown, 20 to 25 minutes. Let cool for at least 20 minutes on baking sheet, then transfer to a serving platter and slice to serve with Cranberry Chutney.
  8. CRANBERRY CHUTNEY | Makes about 2 cups (500 ml)
  9. Finely zest orange rind and set aside. Cut away peel and pith from orange. Working over a small bowl to catch any juice, cut between membranes to release orange segments. Chop orange segments, add to bowl with any orange juice and set aside.
  10. In a medium saucepan, stir water and sugar. Place over medium-high heat and bring to a boil, stirring often. Once sugar has dissolved, add cranberries, diced apples, cider vinegar, ginger, orange zest, chopped orange segments and any orange juice. Return mixture to a boil, then reduce heat to medium-low and simmer, stirring often, for about 10 minutes.
  11. Pour chutney into a heatproof bowl and place a piece of parchment directly on surface of chutney. Set aside to cool at room temperature. Can be made ahead and stored in an airtight container in refrigerator for up to 4 days. Bring to room temperature again before serving.
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Drink Pairings

Twice-Baked Sweet Potatoes

There’s something beautifully comforting about twice-baked sweet potatoes, especially when they’re dressed up with a few simple yet indulgent toppings. The natural sweetness of the potatoes becomes a delightful canvas for crispy pancetta, the earthy crunch of toasted pecans and the fragrant whisper of fried sage. Each spoonful offers a satisfying blend of flavours and textures that’s perfect for a cozy winter’s night when you crave warmth and richness. Serve this dish with Chateau Ste. Michelle Chardonnay or Seghesio Sonoma Zinfandel.
Ingredients Instructions

Ingredients

Serves 6
3 medium sweet potatoes, scrubbed and pricked a few times with a fork
¼ cup (60 ml) unsalted butter, room temperature
2 tbsp (30 ml) whipping cream
1 clove garlic, minced
kosher salt and freshly ground black pepper
1 egg, lightly whisked
3 oz (85 g) diced pancetta
12 leaves fresh sage
¼ cup (60 ml) toasted pecans, chopped

Instructions

  1. Preheat oven to 375 F (190 C).
  2. Place sweet potatoes on a baking sheet and bake until easily pierced with a knife, 40 to 50 minutes. Set aside to cool.
  3. If baking stuffed potatoes right away, increase oven temperature to 425 F (220 C); if stuffing to bake later, turn off oven and then preheat to 425 F (220 C) before baking. Line a baking sheet with parchment paper.
  4. Once sweet potatoes have cooled enough to handle, slice each potato in half lengthwise and carefully scoop out flesh into a mixing bowl, making sure not to tear skins. Set skins aside on lined baking sheet.
  5. To bowl with sweet potato flesh, add butter, whipping cream and garlic. Mash with a fork or potato masher until well incorporated and smooth. Season with a good pinch of both salt and pepper, then add egg and stir to fully incorporate into mixture. Scoop sweet potato mixture into a piping bag fitted with a large star tip and pipe mixture back into skins. Stuffed potatoes can be covered and chilled at this point for up to 6 hours.
  6. Bake filled sweet potato halves until tops are lightly puffed and golden brown, 15 to 25 minutes. Potatoes that have been chilled will take longer.
  7. Meanwhile, add diced pancetta to a small, cold frying pan and place over medium heat. Cook, stirring often, until crisp, 10 to 15 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain. Keep any accumulated fat in frying pan over medium heat.
  8. Working in small batches, drop sage leaves into frying pan. Take care, as any remaining fat in pan will sputter and pop. Let sage crisp for 2 to 4 seconds before removing to paper-towel-lined plate with pancetta. Repeat with remaining sage.
  9. Top potatoes with a sprinkle of pancetta, crumbled sage and toasted pecans. Serve warm.
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Drink Pairings

Hard Cider Gravy

Gravy is a starring staple at Thanksgiving and, for many, crowns everything from slices of turkey to mashed potatoes to vegetables. This recipe can be made ahead and refrigerated until ready to use. For best results, use Strongbow Original Dry Cider in this gravy.
Ingredients Instructions

Ingredients

Serves 6
½ cup + 2 tbsp (155 ml) unsalted butter, divided
¾ cup (180 ml) all-purpose flour
1 medium onion, sliced
2 cloves garlic, smashed
1 large Gala apple, cored and chopped
2 cups (500 ml) Strongbow Original Dry Cider
7 cups (1.75 L) homemade turkey stock or low-sodium chicken stock
kosher salt and freshly ground black pepper, to taste

Instructions

  1. In a small frying pan over medium-high heat, melt ½ cup (125 ml) butter. Sprinkle flour over melted butter and cook, whisking constantly, until mixture is golden and smells nutty, 2 to 4 minutes. This is called a roux. Transfer roux to a heatproof bowl and set aside. Roux will darken as it sits.
  2. In a medium saucepan over medium heat, heat remaining 2 tbsp (30 ml) butter. Add onions, garlic and apples, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 18 to 20 minutes. Stir in cider, bring to a simmer and let cook until liquid volume has reduced by about half, about 4 minutes. Stir in stock, reduce heat and simmer for 30 minutes. Strain infused stock through a fine-mesh strainer into a large bowl, pressing on solids to extract as much liquid as possible before discarding solids.
  3. Return strained stock to saucepan and bring to a boil over medium-high heat. Add roux in 4 additions, whisking constantly after each addition and making sure roux is incorporated before adding next amount. Whisk gravy constantly until thick and smooth, about 5 minutes. Gravy should be consistency of heavy cream. Season to taste with salt and pepper.
  4. Transfer to a gravy boat or bowl and serve while warm. Can be made ahead and stored in an airtight container in refrigerator for up to 3 days. Warm gently over low heat before serving, whisking in a bit more cider or stock to thin if needed.
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Drink Pairings

White Wine Mashed Potatoes with Brown Butter Maple Bacon Sauce

Buttery, creamy mashed potatoes are one of life’s best comfort foods. Cooking the potatoes in white wine adds an extra layer of complexity to the final dish. While heavenly on their own, mashed potatoes go from simple to spectacular when drizzled with a warm brown butter maple bacon sauce just before serving. Feel free to make the potatoes ahead of time, warming gently over low heat before plating. The sauce should be made just before serving. This dish pairs wonderfully with Tom Gore Chardonnay.
Ingredients Instructions

Ingredients

Serves 4
2.2 lbs (1 kg) Yukon Gold or yellow-fleshed potatoes, peeled and chopped
2 cups + 2 tbsp (530 ml) Tom Gore Chardonnay, divided
1 cup (250 ml) whipping cream
¾ cup (180 ml) unsalted butter, divided
kosher salt and freshly ground black pepper, to taste
2 strips thick-cut bacon, diced
2 tbsp (30 ml) pure maple syrup
½ cup (125 ml) pecans, roughly chopped
chopped fresh parsley leaves or chopped fresh chives, for garnish (optional)

Instructions

  1. Place potatoes and 2 cups (500 ml) wine in a large saucepan. Add as much cold water as needed to cover potatoes completely. Place saucepan over medium-high heat and bring to a boil. Boil until potatoes are very tender when pierced with a knife, 18 to 25 minutes. Drain potatoes, discarding cooking liquid, and let cool for a few minutes. Pass potatoes through a ricer or mash using a potato masher or fork.
  2. Meanwhile, in a small saucepan over medium heat, bring cream and ½ cup (125 ml) butter to a simmer. Stir until butter has melted, then beat into mashed potatoes and season with salt and pepper. Set aside, keeping warm.
  3. Place remaining ¼ cup (60 ml) butter in a small saucepan and melt over medium heat. Cook, stirring occasionally, until butter solids sink to bottom of saucepan and start to turn golden brown, 8 to 10 minutes. Transfer browned butter to a heatproof bowl and set aside.
  4. Return saucepan to heat and add bacon. Cook, stirring frequently, until crisp, 5 to 8 minutes. Return browned butter to saucepan along with maple syrup and remaining 2 tbsp (30 ml) wine. Bring mixture to a simmer and cook for 1 minute. Add pecans and continue to cook, stirring often, until slightly thickened and fragrant, another 2 to 3 minutes.
  5. To serve, place mashed potatoes in a serving dish and drizzle with brown butter maple bacon sauce. Scatter chopped parsley or chives overtop, if desired, and serve immediately.
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Drink Pairings

Fall Medley Salad with Bourbon Vinaigrette

Add some vibrant colour to your holiday table with this gorgeous salad Fall Medley Salad. Filled with a cornucopia of seasonal produce and crowned with a zippy Bourbon Vinaigrette, it’s a fresh, festive side dish, perfect for any fall gathering. Look to Jim Beam Kentucky Bourbon for a great pairing option for this salad.
Ingredients Instructions

Ingredients

Serves 8-10
1 medium acorn squash, halved, seeds removed and sliced
1 cup (250 ml) peeled and halved cipollini onions
8 oz (225 g) halloumi, cut into ½-in (1.25 cm) cubes
3 tbsp (45 ml) grapeseed oil
kosher salt and freshly ground black pepper, to taste
3 cups (750 ml) water
1½ cups (375 ml) uncooked farro
Bourbon Vinaigrette, make ahead, recipe follows
2 small bulbs kohlrabi, peeled and sliced paper-thin
4 cups (1 L) mixed baby greens
2 rainbow carrots, peeled into ribbons
1 Gala, Honeycrisp or Cosmic Crisp apple, halved, cored and thinly sliced
¼ cup (60 ml) toasted walnuts, coarsely chopped
⅓ cup (80 ml) pomegranate arils
⅓ cup (80 ml) microgreens, for garnish (optional)
BOURBON VINAIGRETTE | Makes about 1½ cups (375 ml)
¼ cup (60 ml) Jim Beam Kentucky Straight Bourbon Whiskey
1 tbsp (15 ml) minced shallots
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) liquid clover honey
¾ cup (180 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 425 F (220 C). Line 2 baking sheets with parchment.
  2. Place squash and onions on 1 sheet and halloumi on other sheet. Drizzle squash, onions and halloumi equally with oil and sprinkle with salt and pepper. Arrange vegetables and halloumi in a single layer on trays and roast, tossing once or twice, until squash is tender, onions are soft and halloumi is golden brown around edges, 20 to 30 minutes.
  3. While vegetables and halloumi roast, cook farro. In a medium saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally, until water is absorbed and farro is tender, about 20 minutes. Remove from heat, uncover and fluff with a fork. While warm, drizzle with a couple tablespoons of Bourbon Vinaigrette and stir to incorporate. Set dressed farro aside to cool to room temperature. Farro can be made ahead and stored in an airtight container in refrigerator for up to 2 days.
  4. In a small bowl, toss kohlrabi with a drizzle of Bourbon Vinaigrette until lightly coated.
  5. When ready to assemble salad, on a large platter or in a large salad bowl, gently toss mixed greens and farro to combine. Artfully arrange squash, onions, halloumi, kohlrabi, carrots, apples and walnuts. Top with a generous drizzle of vinaigrette before garnishing with pomegranate arils and microgreens, if desired. Enjoy immediately.
  6. BOURBON VINAIGRETTE | Makes about 1½ cups (375 ml)
  7. Place a tea towel under a medium bowl. In bowl, whisk bourbon, shallots, vinegar and honey.
  8. Place oil in a measuring cup. Gradually drizzle oil into bourbon mixture, whisking constantly, until dressing is homogeneous and thickened. Season to taste with salt and pepper. Can be made ahead and stored in an airtight container in refrigerator for up to 2 weeks.
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Drink Pairings

Stuffed Acorn Squash

Elevate your Thanksgiving sides this year with these elegant little beauties. They also make a great main course for the vegetarians at the table. Enjoy these Stuffed Acorn Squash with Grow Wild Enchanting White Blend Or Nk'mip Dreamcatcher.
Ingredients Instructions

Ingredients

Serves 4 as a hearty side or vegan main course
2 medium acorn squash
4 tbsp (60 ml) olive oil, divided, plus more for brushing squash
¼ tsp (1 ml) salt, plus more to taste
freshly ground black pepper
1 cup (250 ml) carrots cut into ½-in (1.25 cm) dice
1 cup (250 ml) parsnips cut into ½-in (1.25 cm) dice
1 cup (250 ml) beets cut into ½-in (1.25 cm) dice
1 cup (250 ml) uncooked farro, rinsed and drained
2 cups (500 ml) vegetable stock
2 dried bay leaves
1 sprig fresh thyme
¼ cup (60 ml) dried cranberries
¼ cup (60 ml) pine nuts, lightly toasted
2 shallots, thinly sliced
2 cloves garlic, minced
1 tbsp (15 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
1 cup (250 ml) chopped kale, stems removed
¼ cup (60 ml) panko bread crumbs
3 tbsp (45 ml) finely chopped parsley, plus more for garnish
Red Wine & Maple Reduction, make ahead, recipe follows
RED WINE & MAPLE REDUCTION | Makes about ⅓ cup (80 ml)
2 cups (500 ml) Gray Monk Pinot Noir
¼ cup (60 ml) brown sugar
6 black peppercorns
2 whole cloves
1 dried bay leaf
½ stick cinnamon
1-in (2.5 cm) strip orange peel
¼ cup (60 ml) maple syrup

Instructions

  1. Preheat oven to 400 F (200 C). Line 3 baking sheets with parchment.
  2. Trim top and bottom of acorn squash to make a flat surface on each. Cut two 1½-in (4 cm) thick slices from each and, using a spoon, remove pulp and seeds, leaving a total of 4 squash rings. Transfer to 1 of the lined baking sheets, brush with olive oil, season with salt and pepper and roast for 20 to 25 minutes, until just softened. Set aside.
  3. In a bowl, toss carrots and parsnips with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to second lined baking sheet. In a separate bowl, toss beets with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to third lined baking sheet. Roast both sheets until vegetables are barely tender, about 30 minutes. Beets may take a few minutes longer. Set aside.
  4. In a small saucepan, combine farro, stock, bay leaves and thyme and bring to a boil. Reduce heat and simmer, covered, until farro is cooked through and has absorbed liquid. Remove from heat, remove bay leaves, stir in cranberries and pine nuts and set aside.
  5. In a medium skillet over medium-high heat, warm 1 tbsp (15 ml) olive oil. Add shallots and garlic and sauté until fragrant, about 1 minute. Add sage and rosemary, stir for 30 seconds, then add kale and cook until wilted.
  6. In a small bowl, mix panko, final 1 tbsp (15 ml) olive oil, parsley and a pinch of salt. Set aside.
  7. Combine roasted vegetables, farro mixture and kale mixture and mix well. Spoon mixture evenly between roasted squash rings, pressing gently, and top each with 1 tbsp (15 ml) panko mixture. Transfer to oven and bake until hot throughout and golden brown on top, about 20 minutes.
  8. Using a spatula, carefully transfer to a serving platter. Garnish with fresh chopped parsley and drizzle with Red Wine & Maple Reduction.
  9. RED WINE & MAPLE REDUCTION | Makes about ⅓ cup (80 ml)
  10. In a medium saucepan, combine wine, brown sugar, peppercorns, cloves, bay leaf, cinnamon stick and orange peel. Bring to a boil and continue boiling until volume is reduced to ½ cup (125 ml), then stir in maple syrup and reduce volume by about half again. Strain and cool to room temperature. This can be made ahead and stored in an airtight container in refrigerator for up to 1 month.
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Drink Pairings

Apple, Walnut & Smoked Tofu Stuffing

No turkey, no problem! This vegan stuffing is packed full of surprises: sweet-tart apples, toasted and crunchy walnuts and smoky tofu lending a meaty texture. This vegan Stuffing pairs well with Gray Monk Pinot Noir.
Ingredients Instructions

Ingredients

Serves 6-8
5 cups (1.25 L) sourdough cut into ½-in (1.25 cm) cubes
1 cup (250 ml) walnut pieces, toasted
¼ cup (60 ml) plant-based butter, plus more for greasing
1 yellow onion, diced small
3 stalks celery, thinly sliced
2 cloves garlic, finely minced
1 tsp (5 ml) salt
1 tsp (5 ml) dried sage
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) ground white pepper
½ tsp (2.5 ml) ground ginger
¼ tsp (1 ml) ground nutmeg
8 oz (225 g) smoked tofu, cut into ½-in (1.25 cm) pieces
2 red apples (good cooking type like Cosmic Crisp, Braeburn or Honeycrisp), cut into ½-in (1.25 cm) dice
2 tbsp (30 ml) chopped fresh parsley
1½ to 2 cups (375 to 500 ml) vegetable stock, as needed

Instructions

  1. Preheat oven to 350 F (175 C).
  2. On a parchment-lined baking sheet, toast bread cubes until lightly browned and crispy but still a bit soft in centre, 8 to 10 minutes. Transfer to a large mixing bowl, add toasted walnuts and set aside.
  3. Lightly grease a 7 × 11-in (2 L) casserole dish.
  4. In a medium skillet over medium-high heat, melt plant-based butter. Add onions, celery and garlic and sauté until softened, 3 to 4 minutes. Stir in salt, sage, thyme, white pepper, ginger and nutmeg. Cook for another 30 seconds, then mix in smoked tofu and apples.
  5. Add the sautéed apple-tofu mixture and parsley to toasted bread and toss to combine. Starting with 1½ cups (375 ml), add stock until ingredients are well moistened and stuffing holds together slightly when squeezed lightly. Mix until ingredients are evenly dispersed, then gently press into prepared casserole dish.
  6. If baking right away, cover with foil and bake for 20 minutes, then remove foil and bake for another 20 to 25 minutes, until hot in centre and golden brown on top.
  7. If making ahead, cover unbaked casserole in plastic wrap and store in refrigerator for up to 24 hours. When ready to bake, remove from refrigerator and leave at room temperature for 30 minutes while preheating oven to 350 F (175 C). Remove plastic wrap and cover with foil before baking as in step 6.
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Drink Pairings

Green Bean Casserole

A Thanksgiving favourite with a plant-based twist. Green beans, savoury vegan Marsala mushroom sauce and crispy fried onions are baked together until bubbly and golden. Try pairing this Green Bean Casserole with Mission Hill Reserve Sauvignon Blanc Or Fern Walk Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6-8
1 lb (450 g) green beans, trimmed and halved
¼ cup (60 ml) plant-based butter or vegetable oil, plus more for greasing
½ cup (125 ml) thinly sliced leeks
½ orange bell pepper, sliced into 1½-in (4 cm) long strips
2 cloves garlic, minced
½ tsp (2.5 ml) fresh thyme leaves
4 oz (110 g) oyster mushrooms, torn into ⅓-in (0.8 cm) thick strips
4 oz (110 g) cremini mushrooms, sliced into ⅓-in (0.8 cm) thick strips
½ tsp (2.5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) all-purpose flour
⅓ cup (80 ml) Carlo Pellegrino Marsala Fine
1 cup (250 ml) vegetable stock
¼ cup (60 ml) non-dairy whipping cream
1 cup (250 ml) homemade or store-bought crispy fried onions, divided

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Bring a small saucepan of salted water to a boil, then add green beans and blanch until tender-crisp, 2 to 3 minutes depending on size. Transfer beans to an ice water bath to cool.
  3. Lightly grease a 7 × 11 in (2 L) casserole dish.
  4. In a large skillet over medium-high heat, melt plant-based butter. Add leeks, pepper strips, garlic and thyme and sauté until softened. Add mushrooms, season with salt and pepper and continue cooking, stirring often, until mushrooms start to soften. Sprinkle in flour, stir well and cook for another 30 seconds. Deglaze skillet with Marsala, stir until thickened, then slowly whisk in stock and cream. Reduce heat to medium-low and simmer until thickened, about 5 minutes.
  5. Add green beans and ½ cup (125 ml) crispy fried onions to mushroom sauce, stir until well coated and transfer to prepared casserole dish. Bake, uncovered, for about 20 minutes. Remove from oven, mix well and top with remaining ½ cup (125 ml) crispy fried onions. Return to oven and bake, uncovered, until top is crispy and golden, about 10 minutes longer.
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Drink Pairings

Beer Pretzel Stuffing

If you are looking to give your Thanksgiving stuffing a fun and simple twist (Get it? A twist!!), look no further than this pretzel stuffing. If you have the time, let the torn pretzel pieces sit out overnight to begin drying out. This will cut down on your oven drying time, or you may not need to oven-dry at all. If no fresh herbs are available, feel free to substitute dried; just use half the amount of fresh. If serving a large crowd, this recipe easily doubles to make a 9 × 13-in (23 × 33 cm) pan. Enjoy the Beer Pretzel Stuffing with Slackwater Brewing Idleback Amber Ale.
Ingredients Instructions

Ingredients

Serves 6
8 soft pretzels or soft pretzel buns (about 12 cups/3 L once torn)
¼ cup (60 ml) unsalted butter, plus more for greasing
2 mild Italian sausages, casings removed
1 medium onion, diced
1 large stalk celery, finely diced
1 large carrot, finely diced
¼ cup (60 ml) chopped fresh parsley leaves and tender stems
1 tbsp (15 ml) chopped fresh sage leaves
1 tsp (5 ml) chopped fresh rosemary leaves
1 tsp (5 ml) chopped fresh thyme leaves
½ tsp (2.5 ml) freshly ground black pepper
½ cup (125 ml) fresh cranberries
1 tbsp (15 ml) Dijon mustard
1 cup (250 ml) Slackwater Idleback Amber Ale
½ cup (125 ml) low-sodium chicken stock, plus more as needed
1 large egg
3 tbsp (45 ml) finely grated pecorino

Instructions

  1. Preheat oven to 250 F (120 C).
  2. Slice or tear pretzels into bite-sized pieces. Arrange in a single layer on a large rimmed baking sheet and bake, tossing occasionally, until dry like croutons, 30 minutes to 1 hour, depending on pretzels. Remove pretzels from oven and place in a large mixing bowl. Set aside.
  3. Increase oven temperature to 375 F (190 C).
  4. Meanwhile, in a large Dutch oven or heavy-bottomed saucepan over medium heat, melt butter. Crumble in sausages and cook, stirring and breaking up chunks with a wooden spoon, until browned and mostly cooked through, about 5 minutes. Stir in onions, celery and carrots and sauté until onions are translucent but not browned, about 4 minutes. Add sausage mixture to pretzel pieces along with parsley, sage, rosemary, thyme, pepper and cranberries. Stir until mixture is well combined.
  5. In a medium bowl, whisk mustard, beer, stock and egg. Pour over pretzel mixture and stir well to combine. Set pretzel mixture aside for 20 minutes to allow pretzels to absorb liquid. If pretzel pieces are still quite firm after sitting, add another ¼ cup (60 ml) stock and stir to mix in. Pretzel pieces should be hydrated but not falling apart.
  6. Butter an 8-in (20 cm) square casserole dish. Add pretzel mixture in an even layer. Loosely cover with foil and bake for 20 minutes. Remove foil, rotate casserole dish 180 degrees in oven and reduce oven temperature to 350 F (175 C). Bake until deep golden brown and crisp on top, about another 20 minutes. If stuffing seems dry, pour another ¼ cup (60 ml) stock overtop and bake for another 5 to 8 minutes. Let rest on a rack for 10 minutes, sprinkle with pecorino and serve.
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Drink Pairings

Crab Cakes

Sweet Dungeness crab is the star of the show in these crab cakes, they have just enough breadcrumbs to hold them together. Buy whole crab and cook and pick it yourself, or buy pre cooked crab meat from your fish monger.
Ingredients Instructions

Ingredients

Serves 4
1 lb (450 g) cooked Dungeness crabmeat, picked through to remove any shells and cartilage
2 eggs
1½ cups (375 ml) bread crumbs, divided
2 tbsp (30 ml) creole seasoning, divided
2 tbsp (30 ml) lemon zest, divided
3 tbsp (45 ml) finely chopped fresh dill leaves, divided
3 tbsp (45 ml) finely chopped fresh chives, divided
3 tbsp (45 ml) mayonnaise, divided
2 tsp (10 ml) salt, divided
2 pinches pepper, divided
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (30 ml) butter, plus more if needed
¼ cup (60 ml) crème fraîche or sour cream
1 tbsp (15 ml) fresh lemon juice
greens, for garnish
1 lemon, cut into wedges, to serve

Instructions

  1. In a small mixing bowl, place crab, eggs, ½ cup (125 ml) bread crumbs, 1 tbsp (15 ml) creole seasoning, 1 tbsp (15 ml) lemon zest, 2 tbsp (30 ml) dill, 2 tbsp (30 ml) chives, 1 tbsp (15 ml) mayonnaise, 1 tsp (5 ml) salt and 1 pinch pepper. Mix just until combined.
  2. Spread remaining 1 cup (250 ml) bread crumbs on a plate.
  3. Form crab mixture into 8 crab cakes. Roll in bread crumbs and set aside.
  4. Heat a large frying pan over medium heat. When hot, add oil and butter and heat until butter foams. Fry crab cakes for about 5 minutes per side, or until golden. Add more butter if pan is dry after crab cakes have been flipped.
  5. In a small bowl, mix crème fraîche, lemon juice and remaining 1 tbsp (15 ml) creole seasoning, 1 tbsp (15 ml) lemon zest, 1 tbsp (15 ml) dill, 1 tbsp (15 ml) chives, 2 tbsp (30 ml) mayonnaise, 1 tsp (5 ml) salt and 1 pinch pepper.
  6. Serve 2 crab cakes per person with herb sauce, greens and lemon wedges.
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Drink Pairings

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