Green Shakshuka
Shakshuka, a dish hailing from North Africa, is traditionally made by poaching eggs in a spicy tomato sauce. For this seasonally inspired take, we forgo the tomatoes and instead use a garden’s worth of springtime greens. Serve this dish with Bleu Blanc Thau Côtes de Thau or San Pedro 1865 Selected Vineyards Carmenère.Ingredients
Serves 4
8 cups (2 L) packed chopped spinach and/or arugula, divided
1 tsp (5 ml) ground cumin
1 tsp (5 ml) kosher salt
¼ cup (60 ml) chopped fresh dill, plus more for garnish
1 cup (250 ml) ice cubes
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter
1 large leek, trimmed and white and tender green parts thinly sliced into rounds
1 clove garlic, minced
8 to 10 spears asparagus, trimmed and chopped into 1-in (2.5 cm) lengths
½ cup (125 ml) fresh or frozen green peas
½ cup (125 ml) shelled fava beans or edamame
4 large eggs
red pepper chili flakes, for garnish (optional)
toasted bread, to serve (optional)
Instructions
- Bring a saucepan of lightly salted water to a boil. Add 2 cups (500 ml) greens and blanch for about 10 seconds. Immediately transfer blanched greens to a blender along with cumin, salt, dill and ice. Purée until smooth, then set aside.
- In a large skillet over medium heat, heat oil and butter. Add leeks and cook, stirring often, until softened, about 5 minutes. Add garlic, asparagus, peas and fava beans. Continue to cook for another 2 to 3 minutes. Stir in remaining 6 cups (1.5 L) chopped greens a handful at a time, letting each addition wilt slightly before adding more. Cook, stirring and tossing often, until all leaves are wilted, about 2 minutes. Stir in purée mixture and cook until warmed through, about 4 minutes.
- Using a spoon, create 4 wells in mixture. Crack an egg into each well. Cover skillet with a lid and poach eggs to your liking, 6 to 8 minutes for set whites and runny yolks, or longer for firmer set eggs. Remove from heat and garnish shakshuka with extra dill and a sprinkle of chili flakes, if using. Serve with some toasted bread, if desired.
Drink Pairings
Day at the Races
If the classic mint julep is too intense, this is the drink for you. Pairing sweet blueberries with fresh mint is a sure way to keep you on your toes as you watch the local horse races.Ingredients
Serves 1
2 oz (60ml) Bearface Triple Oak Canadian Whisky
5 to 6 fresh blueberries, plus more for garnish
5 to 6 leaves fresh mint, plus 1 sprig for garnish
½ tsp (5 ml) icing sugar, plus a sprinkle for garnish
Instructions
- In a julep cup, combine whisky, blueberries, mint and icing sugar. Muddle to express all flavours. Fill cup halfway with crushed ice and stir to combine. Fill and pack cup with more crushed ice. Garnish with a few more blueberries, a mint sprig and a sprinkle of icing sugar. Don’t forget the straw.
Featuring
Whisky Highball
The Whisky Highball in particular celebrates the featured spirit alongside premium sparkling water, highlighting its essence in a refreshing combination. For this cocktail, we recommend using Johnnie Walker 12-Year-Old Black Label Blended Scotch WhiskyIngredients
Serves 1
2 oz (60 ml) Johnnie Walker 12-Year-Old Black Label Blended Scotch Whisky
4 oz (120 ml) cold seltzer
1 lemon slice, for garnish
Instructions
- Place a highball glass in the freezer for 5 minutes. Pour whisky into glass, add 3 cubes of ice and top with premium sparkling water poured beside the ice. Garnish with lemon slice.
Featuring
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
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
- Preheat oven to 425 F (220 C). Line 2 baking sheets with parchment.
- 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.
- 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.
- In a small bowl, toss kohlrabi with a drizzle of Bourbon Vinaigrette until lightly coated.
- 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.
- BOURBON VINAIGRETTE | Makes about 1½ cups (375 ml)
- Place a tea towel under a medium bowl. In bowl, whisk bourbon, shallots, vinegar and honey.
- 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.
Drink Pairings
Bobbing For Apples
Inspired by a Halloween pastime, this punch wonderfully embodies the harmony of bourbon, apples and cinnamon to delight your ghostly guests. We recommend Maker’s Mark Kentucky Straight Bourbon Whisky and Fireball Cinnamon Whisky for this spiced punch.Ingredients
Serves 10
10 oz (300 ml) Maker’s Mark Kentucky Straight Bourbon Whisky
5 oz (150 ml) Fireball Cinnamon Whisky
5 oz (150 ml) fresh lemon juice
20 dashes aromatic bitters
20 oz (600 ml) non-alcoholic sparkling apple juice
4 small apples, for garnish
10 apple slices, for garnish
Instructions
- In a large container, stir all ingredients. Refrigerate to chill for 3 to 5 hours. When ready to serve, transfer to a punch bowl with cubed ice and garnish with whole small apples. For each serving, ladle 4 oz (120 ml) over ice in an old-fashioned glass and garnish with an apple slice.
Drink Pairings
Fungi Old Fashioned
The Fungi Old-Fashioned combines a savoury porcini mushroom-infused Buffalo Trace Kentucky Straight Bourbon with bitters and demerara sugar, creating a rich, earthy twist on the classic cocktail.Ingredients
Serves 1
½ tsp (2.5 ml) demerara sugar
½ oz (15 ml) water
2 oz (60 ml) Porcini-Infused Buffalo Trace Kentucky Straight Bourbon*
2 dashes aromatic bitters
orange peel
brown shimeji mushrooms, for garnish
Instructions
- Place an old-fashioned glass in freezer for 5 minutes. In a mixing glass, combine sugar and water and stir to dissolve. Add porcini-infused bourbon, bitters and cubed ice. Stir to chill and dilute, then strain over a king cube in chilled old-fashioned glass. Express orange peel over surface of drink, then discard peel and garnish with brown shimeji mushrooms.
- *To make porcini-infused bourbon, in a large canning jar, combine a 750 ml bottle of bourbon with ½ oz (14 g) package dried porcini mushrooms. Seal jar and infuse for 12 hours. Strain out mushrooms and transfer infused bourbon to a clean bottle. Store in refrigerator for up to 3 months.
Featuring
Canadian Lemonade
Crafted with Canadian whisky, maple sweetness and zesty lemon, this cocktail delivers a refreshing combination of flavours, embodying the true northern spirit.Ingredients
Serves 1
1½ oz (45 ml) Forty Creek Barrel
Select Canadian Whisky
1 oz (30 ml) fresh lemon juice
1 oz (30 ml) maple syrup
3 oz (90 ml) water
1 lemon wheel, for garnish
1 sprig fresh thyme, for garnish
Instructions
- In a cocktail shaker, combine whisky, lemon juice, maple syrup and water. Add cubed ice and shake vigorously. Fine strain over cubed ice in Collins glass. Garnish with a lemon wheel and thyme sprig.
Featuring
Okanagan Peach Bourbon Upside-Down Barbecue Cake
While grilling this season, why not try baking on the barbecue? This cake is cooked on the grill in a cast iron skillet. If you would rather bake inside, simply cook the caramel on the stovetop over medium heat and bake the cake in a 350 F (175 C) oven for 35 to 40 minutes. This cake is also delicious using nectarines or plums in place of peaches. Pair this recipe with No Boats on Sunday BC Cider.Ingredients
Serves 8 to 10
¾ cup (180 ml) unsalted butter, divided
⅓ cup (80 ml) lightly packed light brown sugar
3 tbsp (45 ml) Maker’s Mark Kentucky Straight Bourbon Whisky
½ cup + 2 tbsp (155 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) kosher salt
¼ cup (60 ml) finely ground pecans
1½ cups (375 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
3 to 4 peaches, pitted and sliced into thin half-moons
Instructions
- With lid closed, preheat 1 side of barbecue grill so temperature registers 350 F (175 C).
- Place an 8- or 9-in (20 or 23 cm) cast iron skillet over flame. Add ¼ cup (60 ml) butter, brown sugar and bourbon and stir with a wooden spoon until butter has melted and mixture is bubbling, about 4 minutes. Remove skillet from heat and set aside while making cake batter.
- In a medium saucepan, melt remaining
- ½ cup (125 ml) butter over grill. Remove and stir in granulated sugar, eggs, vanilla, cinnamon, salt and ground pecans until well combined. Sift flour and baking powder overtop, then fold in with a rubber spatula until just combined.
- Artfully arrange peach slices over caramel in skillet, starting from centre and layering peaches in a spiral, making sure to fill in any gaps. Spoon batter over peaches and spread out evenly with a rubber spatula or back of a spoon.
- With barbecue still at 350 F (175 C), place skillet on grill over indirect heat (away from ignited burner), close lid and bake cake for 40 to 50 minutes, rotating skillet halfway through cooking time. Cake should look golden and a wooden skewer inserted in centre should come out clean.
- Remove skillet from grill, place on a rack and cool for 10 minutes. Run a knife around edge of skillet to loosen cake before inverting onto a serving plate. Serve warm or at room temperature.
Drink Pairings
Forest Collins
Bearface Triple-oaked Canadian whisky, cedar and piney rosemary unite in this cocktail, echoing the grandeur of the forest in a harmonious balance of flavours.Ingredients
Serves 1
1½ oz (45 ml) Bearface 7-Year-Old Triple Oak Canadian Whisky
1½ oz (45 ml) Rosemary and Cedar Tea*
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup**
2 oz (60 ml) soda water
1 sprig fresh rosemary or spruce tip, for garnish
Instructions
- In a mixing glass with cubed ice, combine whisky, Rosemary and Cedar Tea, lemon juice and Simple Syrup. Stir to chill, then strain into a Collins glass over cubed ice. Top with soda and garnish with a rosemary sprig or spruce tip.
- * To make Rosemary and Cedar Tea, use a sharp knife to whittle 10 to 15 thin strips, 3- to 4-in (7.5 to 10 cm) long, from a food-safe cedar plank. In 2 cups (500 ml) boiling water, steep cedar strips and 2 tbsp (30 ml) fresh rosemary leaves for 5 minutes. Fine strain into a bottle to cool for later use. Rosemary may be substituted with pine needle tea, available at specialty tea stores or online (please refrain from foraging for pine needles, as some species may be toxic).
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
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
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
- 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.
- 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.
- 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.
- 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.
- Bourbon-Glazed Bacon:
- With oven rack in middle position, preheat oven to 375 F (190 C).
- Line a rimmed baking sheet with foil.
- In a small bowl, whisk bourbon, maple syrup and brown sugar to make a glaze.
- 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.
- 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.
- 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.
- Serves 6