Roasted Squash with White Bean Spread & Dukkah Crumble

This bright winter salad feels hearty and elegant at the same time. Whether you’re serving this as a standout side or a light vegetarian main, it will bring comfort, colour and multi-dimensional flavour to any holiday meal. Any leftover dukkah crumble is delightful sprinkled on salad, soup or even yogurt for a quick snack. Enjoy this Squash with White Bean Spread Dukkah Crumble with Poplar Grove Cascadia Series Pinot Gris or Gray Monk Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4-6
½ cup (125 ml) pumpkin seeds
½ cup (125 ml) whole almonds, roughly chopped
1 tbsp (15 ml) coriander seeds, crushed
2 tbsp (30 ml) toasted sesame seeds
1½ tsp (7.5 ml) ground cumin
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) ground cinnamon
1 tbsp (15 ml) granulated sugar
kosher salt, to taste
2 medium acorn squash, cut into thick wedges
2 medium red onions, each cut into 8 wedges
2 clementines, peeled and cut into thick wedges
3 large sprigs fresh thyme, leaves picked
10 large leaves fresh sage
4 tbsp (60 ml) extra-virgin olive oil, divided
freshly ground black pepper, to taste
3 cups (750 ml) canned white beans, drained and rinsed
½ cup (125 ml) plain Greek yogurt
2 cloves garlic, minced
1 lemon, juice only

Instructions

  1. Start by making dukkah crumble. In a large frying pan, combine pumpkin seeds, almonds and coriander seeds. Place over medium heat and toast until mixture is lightly golden brown and fragrant, about 3 minutes. Add sesame seeds and continue to toast for another minute. Add cumin, paprika, cinnamon and sugar. Once sugar has melted and caramelized slightly, remove mixture from pan and spread it out on a sheet of parchment. Season with a pinch of salt. Let cool completely at room temperature, then break any large pieces into smaller crumbles. Set aside. Crumble can be made ahead and stored in an airtight container at room temperature for up to 4 days.
  2. Preheat oven to 375 F (190 C).
  3. In a large roasting pan, combine squash, onions, clementines, thyme and sage. Drizzle with 3 tbsp (45 ml) olive oil and season well with salt and pepper. Roast until squash is tender and well caramelized, about 35 minutes.
  4. While mixture is roasting, make white bean spread. In bowl of a food processor, combine beans, yogurt, garlic, lemon juice and remaining 1 tbsp (15 ml) olive oil. Blend until smooth, scraping down sides of bowl as needed. Check seasoning and add more lemon juice, salt or oil as needed.
  5. When ready to serve, swirl white bean spread on a platter in a thick layer. Top with roasted squash, onions, clementines and herbs. Garnish with dukkah crumble. Serve immediately.
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Drink Pairings

Green Bean Salad with Apple, Nori & Sesame Vinaigrette

Bright, fresh and full of umami, this recipe offers a unique twist on a classic green bean side dish. The combination of sweet apple, distinctly savoury nori and nutty sesame seeds may be a little unexpected, but it’s utterly delicious. Enjoy this Green Bean Salad with Apple, Nori & Sesame Vinaigrette with Steller’s Jay Blanc de Noir or Poplar Grove Cascadia Series Pinot Gris.
Ingredients Instructions

Ingredients

Serves 6
1 lb (450 g) green beans, topped and tailed
1 clove garlic, finely chopped
1½ tbsp (22.5 ml) rice vinegar
1 sheet nori, crumbled
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) tamari or low-sodium soy sauce
½ tsp (2.5 ml) ground sumac (optional)
½ cup (125 ml) grapeseed oil
1 tbsp (15 ml) toasted sesame seeds
salt, to taste
1 Honeycrisp or Pink Lady apple, diced, divided
2 tbsp (30 ml) roughly chopped fresh parsley leaves

Instructions

  1. Bring a large saucepan of salted water to a boil over high heat. Add beans and cook until tender-crisp, about 4 minutes, then drain in a colander placed in sink. Run cold water over beans until they are completely cool. Leave to drain and dry.
  2. Meanwhile, make dressing. In a blender, combine garlic, rice vinegar, nori, maple syrup, tamari and sumac, if using. Blend until smooth. With blender running on low, slowly pour in oil to emulsify. Transfer to a small bowl and stir in sesame seeds. Season with salt.
  3. Transfer cooled green beans to a large bowl. Toss with dressing and half the diced apples. Transfer mixture to a platter and scatter with remaining diced apples and parsley. Serve at room temperature.
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Drink Pairings

Celeriac Mushroom Wreath

This showstopping vegetarian centrepiece of a dish is perfect for your festive table this holiday season. Packed with earthy mushrooms and sweet roasted celeriac and wrapped in golden, flaky pastry, it is as comforting as it is elegant. Celeriac is a bulbous root vegetable that is plentiful in fall and winter. It is a versatile ingredient that can be eaten raw or cooked, and it has an earthy, nutty flavour with hints of celery and parsnip. This edible wreath would be great as either an appetizer or vegetarian main. Serve this Celeriac Mushroom Wreath with Steller’s Jay Blanc de Noir or Gray Monk Pinot Noir.
Ingredients Instructions

Ingredients

Serves 8
1 × 1 lb (450 g) box frozen phyllo pastry
½ lb (225 g) trimmed celeriac, cut into ½-inch (1.25 cm) dice
1 large leek, trimmed and finely sliced into rounds
⅓ lb (150 g) mixed mushrooms, halved or quartered
1½ tsp (7.5 ml) finely chopped fresh rosemary leaves, plus a few sprigs for garnish
2 tbsp (30 ml) grapeseed or avocado oil
kosher salt and freshly ground black pepper, to taste
½ cup (125 ml) fresh cranberries, plus more for garnish
1 cup (250 ml) ghee, melted
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) toasted hazelnuts, roughly chopped
2 oz (60 g) crumbled blue cheese

Instructions

  1. Before beginning recipe, thaw phyllo pastry in refrigerator overnight. Let pastry rest at room temperature, in its packaging, while making filling.
  2. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside.
  3. In a large bowl, combine diced celeriac, leeks, mushrooms, rosemary and grapeseed oil. Toss and season generously with salt and pepper. Tip onto prepared baking sheet and spread into a single layer. Bake for 20 minutes, toss and bake for another 10 minutes. Add cranberries to baking sheet and continue to bake for another 10 minutes. Remove from oven and set filling aside to cool to room temperature. Leave oven on.
  4. In a bowl, whisk ghee and olive oil.
  5. When ready to assemble, sprinkle hazelnuts and blue cheese onto filling mixture.
  6. To assemble phyllo parcels, lay out 1 sheet of phyllo on a work surface with short side facing closest to you. Generously brush with ghee mixture, then place another sheet of phyllo on top and brush again with ghee mixture. Spoon a heaping tablespoon of filling on bottom right of phyllo and another on bottom left, leaving a 2-in (5 cm) border around sides and bottom.
  7. Fold bottom border up and over filling and seal by pressing down with your fingers. Bring in each side of pastry and fold up filling once more from bottom. Crinkle remaining phyllo above filling parcels. Fold crinkled phyllo down so it sits on top of parcels. Using a sharp knife, cut into 2 parcels and use your fingers to pinch each end as tightly as possible. Repeat with remaining phyllo and filling. There should be 16 parcels.
  8. Line a 9-in (23 cm) springform pan with parchment.
  9. Place each parcel into prepared springform pan, fitting them all like a puzzle and making sure they are not too tightly packed together. Brush tops of parcels with ghee mixture. Bake for about 40 minutes, until crisp and golden brown. Allow parcels to cool to room temperature.
  10. When ready to serve, remove ring from springform pan and gently arrange parcels in a wreath design on a large round platter or cake board. Decorate with fresh cranberries and rosemary sprigs and serve.
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Drink Pairings

Lechon Asado

A traditional centrepiece of a Cuban Nochebuena, or Christmas Eve supper, this crispy-skinned ham makes any holiday celebration complete. Marinated in a zesty blend of garlic, citrus and spices, this substantial main dish might just become your new holiday tradition. The recipe is a labour of love, so take care to start it the day before you plan on cooking it. Pair this Lechon Asado with Gray Monk Pinot Noir or Black Sage Cabernet Sauvignon.
Ingredients Instructions

Ingredients

Serves 10-12
2 heads garlic, broken into cloves and peeled, divided
2 tsp (10 ml) kosher salt, divided
1 tsp (5 ml) black peppercorns
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) dried oregano
¼ cup + 3 tbsp (105 ml) olive oil, divided, plus more for oiling
¼ cup (60 ml) fresh orange juice
¼ cup (60 ml) fresh lemon juice
¼ cup (60 ml) fresh lime juice
½ cup (125 ml) rum
1 tsp (5 ml) onion powder
4 dried bay leaves, lightly crushed
10 lbs (4.5 kg) uncured, bone-in leg of ham or bone-in pork shoulder
fresh herbs of choice, for garnish
2 oranges, cut into wedges, for garnish

Instructions

  1. In bowl of a food processor, combine cloves from 1 head garlic, 1 tsp (5 ml) salt and peppercorns and pulse until a fine paste forms. Pulse in cumin, oregano and ¼ cup (60 ml) olive oil. Transfer to a medium bowl and set aside.
  2. Add remaining garlic cloves and 1 tsp (5 ml) salt to processor (no need to clean it out). Pulse, scraping down sides of bowl as needed, until a paste forms. Add juices, rum, onion powder, bay leaves and remaining 3 tbsp (45 ml) olive oil. Blend until well combined. Set aside.
  3. Place ham in a roasting pan large enough to hold it. Using a sharp knife, gently separate skin from ham enough for it to flap over backwards, but do not cut it off completely. Pierce meat several times with tip of knife. Pour garlic-citrus marinade over meat and then rub garlic herb paste generously all over. Place pork skin back over meat to cover garlic herb paste. Cover with a piece of parchment or foil large enough to cover ham and secure around roasting pan. Place in refrigerator to marinate overnight.
  4. When ready to cook, remove from refrigerator and bring to room temperature for 30 minutes, then preheat oven to 375 F (190 C).
  5. Uncover ham and pat skin dry with a paper towel—the dryer the skin, the crispier the final cooked skin will be. Lightly oil a new piece of parchment or foil big enough to cover ham and secure around roasting pan. Roast until internal temperature is 180 F (82 C), 3 to 4 hours.
  6. Remove roasting pan from oven and increase oven temperature to 450 F (230 C).
  7. Uncover ham and transfer cooking juices to a medium saucepan. Set aside.
  8. Return ham to oven, uncovered, and continue roasting to crisp up skin, about 30 minutes. Keep an eye on it to make sure it doesn’t burn.
  9. Meanwhile, remove and discard any fat that has settled on top of cooking juices. Bring juices to a hard simmer over medium heat. Simmer until reduced by half, about 15 minutes. Season to taste and strain if desired.
  10. Once out of oven, transfer ham to a cutting board and let rest, uncovered, for 30 minutes.
  11. When ready to serve, transfer ham to a serving platter and garnish with fresh herbs and orange wedges, if desired. Slice or shred ham to serve. Serve simmered marinade alongside as a sauce.
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Drink Pairings

Tourtière Hand Pies

This riff on the traditional French Canadian meat pie makes for a great filling snack or part of a meal paired with a green salad. You could easily swap out the homemade pastry for store-bought puff pastry in a pinch. Enjoy this entrée with Guinness 0 Non-Alcoholic Draught or Marantiqua Pinot Noir.
Ingredients Instructions

Ingredients

Serves 10
2½ cups (625 ml) all-purpose flour, plus more for rolling out dough
1 tsp (5 ml) fine sea salt
1 tbsp (15 ml) granulated sugar
1 cup (250 ml) unsalted butter, cut into ¾-in (2 cm) pieces and frozen
2 tbsp (30 ml) apple cider vinegar
6 tbsp (90 ml) ice water
1 tbsp (15 ml) grapeseed or avocado oil
1 small yellow onion, minced
kosher salt
2 cloves garlic, minced
¼ lb (110 g) ground beef
¼ lb (110 g) ground pork
¼ tsp (1 ml) ground allspice
1 small Russet potato, peeled and grated
1 egg yolk
2 tbsp (30 ml) whipping cream
Red Wine Ketchup, to serve, make ahead, recipe follows
RED WINE KETCHUP | Makes about 1 cup (250 ml)
1 × 5½ oz (156 ml) can tomato paste
⅓ cup (80 ml) red wine
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) dark brown sugar
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) garlic powder
⅛ tsp (a pinch) fine sea salt

Instructions

  1. Start by making dough for crust of hand pies. In bowl of a food processor fitted with S blade, pulse flour, sea salt and sugar. Add frozen butter and pulse until largest pieces of butter are pea-sized. Add apple cider vinegar and then ice water, 1 tbsp (15 ml) at a time, pulsing between each addition of water and checking consistency of pastry after first 2 tbsp (30 ml). Dough should resemble coarse crumbs but come together when pinched between 2 fingers. You might not need all the water to reach this point.
  2. Tip mixture onto a clean work surface and quickly bring dough together with your hands. Gently work dough just until you can shape it into a ball. Flatten dough into a disc about ½-in (1.25 cm) thick, wrap in plastic wrap and refrigerate for 1 hour.
  3. Meanwhile, in a large frying pan over medium heat, warm oil. Add onions and a good pinch of kosher salt and cook, stirring often, until softened, about 4 minutes. Stir in garlic and continue to cook, stirring constantly, for 1 minute. Add ground meats, stirring and breaking up meat occasionally, until meat is lightly browned and crumbly. Sprinkle allspice over meat mixture, then add potato and cook, stirring often, for about 3 minutes. Potato will absorb any liquid in pan. Remove from heat and set aside to cool at room temperature.
  4. Preheat oven to 375 F (190 C). Line a baking sheet with parchment.
  5. Generously flour a work surface and unwrap chilled dough. Roll dough to ¼-in (0.6 cm) thick. Keep lifting dough to make sure it’s not sticking to surface, adding more flour as necessary.
  6. Find a stencil, like a bowl, about 6- to 7-in (15 to 18 cm) in diameter. With a sharp paring knife, cut out as many dough rounds as you can.
  7. In a small bowl, whisk egg yolk and cream.
  8. Working with 1 dough round at a time, add about 3 tbsp (45 ml) filling to centre of pastry. Brush lightly around edge with egg wash, then bring edges together to make a half moon. Place on lined baking sheet and repeat with remaining dough rounds and filling. Lightly brush tops of each hand pie with egg wash.
  9. Bake until pastry is golden brown and crisp, 15 to 18 minutes. Let cool for 10 minutes before serving with Red Wine Ketchup.
  10. RED WINE KETCHUP
  11. In a medium saucepan, whisk all ingredients and place over medium-high heat. Stirring constantly, bring to a boil. Reduce heat to medium-low and simmer, stirring often, until slightly thickened, 6 to 8 minutes. Remove from heat and let cool before using. Will keep in an airtight container in refrigerator for up to 2 weeks.
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Drink Pairings

Creamy French Onion Soup Pasta

Ready in under an hour, this hearty pasta dish will warm body and soul on a brisk winter day. The inspiration for this dish comes from the humble yet iconic French onion soup. Once considered food for the poor due to the use of inexpensive ingredients like onions, broth and stale bread, it has since risen to culinary fame thanks to some better cooking techniques and an irresistible crowning layer of bubbly cheese. Serve Creamy French Onion Soup pasta with Hoyne Dark Matter or DiamAndes Perlita Chardonnay.
Ingredients Instructions

Ingredients

Serves 4
½ lb (225 g) rigatoni pasta or another large noodle
3 tbsp (45 ml) unsalted butter, divided
2 tbsp (30 ml) grapeseed oil
1 large vidalia onion, diced
1 tsp (5 ml) kosher salt
2 cloves garlic, minced
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) beef broth
½ cup (125 ml) white wine
2 tsp (10 ml) Worcestershire sauce
½ tsp (2.5 ml) fresh thyme leaves, plus more for garnish
¼ cup (60 ml) panko bread crumbs
4 oz (110 g) Gruyère, grated, plus more for garnish

Instructions

  1. Bring a large saucepan of salted water to a boil. Cook pasta according to package directions. Drain, saving 1 cup (250 ml) pasta cooking water.
  2. Meanwhile, in a sauté pan over medium heat, melt 2 tbsp (30 ml) butter and oil. Add onions and salt and cook, stirring often, until onions have softened and are golden brown, about 20 minutes. Stir in garlic and flour and cook, stirring constantly, for 1 minute. Reduce heat to low and, stirring often, continue to cook for another 2 minutes to cook off flour flavour. Stir in broth, wine, Worcestershire sauce and thyme. Cook, stirring, for another 2 to 3 minutes, until sauce is thickened.
  3. In a frying pan over medium heat, melt remaining 1 tbsp (15 ml) butter. Add bread crumbs and toss and stir until lightly browned, about 3 minutes. Remove from heat and set aside.
  4. Add cooked pasta and grated cheese to sauté pan with sauce and toss to combine.
  5. Divide pasta among 4 serving bowls and garnish with toasted bread crumbs, more grated cheese and thyme leaves, if desired. Enjoy while warm.
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Drink Pairings

Savoury S’mores

S’mores, but not as you know them. These take the nostalgic campfire treat and give it an irresistible, grown-up twist. The homemade red pepper relish really sets these apart, providing a hint of sweet heat that pairs remarkably well with almost any cheese of choice. These bites are delightfully whimsical and right at home with a glass of wine by the fire. Serve this dish with Icon Rock Chardonnay or Whistler 90 Light.
Ingredients Instructions

Ingredients

Serves 4-6
1 tbsp (15 ml) grapeseed or avocado oil
1 small onion, finely diced
½ tsp (2.5 ml) fine sea salt
3 red bell peppers, finely diced
⅓ cup (80 ml) dry vermouth
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) red pepper chili flakes
16 crackers of choice
thinly sliced pickles of choice
1 apple, thinly sliced
1 pear, thinly sliced
2 mild Italian sausages, cooked and thinly sliced
4 to 8 individual mini brie or Gouda cheeses
4 to 8 pieces cheddar or mozzarella (similar size as brie or Gouda)

Instructions

  1. Start by making red pepper relish. In a large saucepan, warm oil over medium heat. Add onions and sea salt and cook, stirring often, until translucent and just starting to colour, about 5 minutes. Add red peppers and cook, stirring from time to time, until softened, about another 5 minutes. Stir in vermouth, vinegar, sugar and chili flakes. Reduce heat to low and cook at a slow simmer, stirring occasionally, until pepper mixture becomes sticky, about 30 minutes. Remove from heat and let cool until almost at room temperature. Transfer to an airtight container and refrigerate until ready to use, up to 5 days.
  2. When ready to serve s’mores, artfully arrange on a platter your choice of crackers, pickles, apple and pear slices, sliced sausages, cheeses and a bowl of red pepper relish.
  3. Set up a tabletop s’more maker or outdoor firepit. You can also use flame on a gas stove.
  4. Place a piece of cheese on a roasting fork, just as you would a marshmallow. Carefully warm cheese over flame until edges start to soften and centre becomes gooey, 1 to 4 minutes.
  5. Dollop some red pepper relish on a cracker and top with melted cheese. Garnish top of cheese with additional elements as desired, then top with another cracker and gently press to sandwich layers. Enjoy.
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Drink Pairings

Posh ’Tatoes

It does not get any easier than this! Just stack ’em and bake ’em. The tried, tested and true comfort of silky Yukon Gold potatoes complemented by a delicate touch of spices delivers a mouthwatering wholesomeness, while the caviar with its savoury burst of luxury makes this a top-shelf apéro! Serve these Posh ’Tatoes with Louis Roederer Collection Champagne Brut or Louis Latour Bourgogne Chardonnay.
Ingredients Instructions

Ingredients

Serves 12
4 tbsp (60 ml) butter, divided
3 lbs (1.4 kg) medium Yukon Gold or yellow potatoes, peeled
3 tbsp (45 ml) grated Parmesan
½ tsp (2.5 ml) smoked paprika
1 tsp (5 ml) onion powder
1½ tsp (7.5 ml) garlic powder
1 tsp (5 ml) white pepper
¾ to 1 tsp (4 to 5 ml) salt, to taste
⅓ cup (80 ml) shredded Swiss cheese
½ cup (125 ml) crème fraîche
2 tbsp (30 ml) chopped fresh chives
2 oz (60 g) black caviar (¼ cup/60 ml)

Instructions

  1. Preheat oven to 375 F (190 C). With 1 tbsp (15 ml) butter, grease wells of a 12-cup muffin pan. Melt remaining 3 tbsp (45 ml) butter and set aside.
  2. Using a mandoline or a sharp knife, cut potatoes into ⅛-in (0.3 cm) thin slices and place in a large bowl.
  3. In a small bowl, mix Parmesan, paprika, onion powder, garlic powder, white pepper and salt. Evenly distribute spices and melted butter over sliced potatoes and mix to coat.
  4. Stack potato slices about 1½-in (4 cm) high (16 to 18 slices) and place 1 stack in each well of muffin pan.
  5. Bake, uncovered, for 45 minutes. Remove from oven and sprinkle about a heaping 1 tsp (6 to 7 ml) shredded Swiss cheese over each stack. Return to oven and bake for another 10 minutes, until cheese has melted.
  6. Remove from oven and let rest for about 10 minutes. Transfer to a serving platter.
  7. In a small bowl, mix crème fraîche and chives and transfer to a piping bag. Cut tip of piping bag and pipe crème fraîche on each potato stack. Top each with 1 tsp (5 ml) caviar and serve.
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Drink Pairings

Rice Paper Tiger Prawn Scoops

These visually stunning and equally delicious crispy scoops are easy to fold around a crunchy, Asian-inspired cabbage slaw and a plump, sweet prawn. Dressed with sriracha mayo and balsamic glaze, they deliver layers of texture and abundant flavour to delight anyone who bites into them. Enjoy these Rice Paper Tiger Prawn Scoops with Greywacke Sauvignon Blanc, Château d’Esclans Whispering Angel Côtes de Provence Rosé or Campari Negroni.
Ingredients Instructions

Ingredients

Serves 16
3 tbsp (45 ml) rice vinegar
1 tbsp (15 ml) sesame oil
1½ tsp (7.5 ml) white pepper, divided
1 tbsp (15 ml) mirin
1½ tsp (7.5 ml) salt, divided
4 tbsp (60 ml) mayonnaise, divided
2 cups (500 ml) thinly shredded cabbage
1 tbsp (15 ml) sriracha
2 tbsp (30 ml) rice flour
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) paprika
16 jumbo tiger prawns, shelled and deveined
½ cup (125 ml) vegetable oil, divided
2 sheets rice paper (about 8-in/20 cm diameter), each cut into 8 segments
2 to 3 tbsp (30 to 45 ml) balsamic glaze, to taste

Instructions

  1. In a large non-reactive bowl, combine rice vinegar, sesame oil, ½ tsp (2.5 ml) white pepper, mirin, ½ tsp (2.5 ml) salt and 2 tbsp (30 ml) mayonnaise. Stir until smooth. Add shredded cabbage and mix well. Set aside. Can be made ahead and refrigerated until ready to use, up to 1 day.
  2. In a small bowl, mix remaining 2 tbsp (30 ml) mayonnaise and sriracha. Transfer to a squeeze bottle.
  3. In a large bowl, mix rice flour, garlic powder, paprika and remaining 1 tsp (5 ml) white pepper and 1 tsp (5 ml) salt. Add prawns and toss to coat.
  4. In a wok over high heat, heat ¼ cup (60 ml) vegetable oil to about 350 F (175 C). Fry 1 cut segment of rice paper at a time. It should puff up and fry immediately into a white crisp. Using 2 large metal forks, metal tongs or metal chopsticks, carefully transfer fried rice paper to a plate lined with paper towel. Repeat with remaining rice paper segments, monitoring heat to avoid burning.
  5. To same wok, add remaining ¼ cup (60 ml) vegetable oil and fry coated prawns for 1 to 1½ minutes, then flip and fry for another 1 to 1½ minutes. Transfer to a second plate lined with paper towel.
  6. Before serving, add about 2 tbsp (30 ml) cabbage slaw to middle of each rice paper scoop. Top each with a fried prawn, drizzle with prepared sriracha mayo and balsamic glaze and garnish with julienned green onions.
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Drink Pairings

Duck Lettuce Wraps

These lettuce wraps are traditionally the second course of a Beijing duck meal. You could serve these to follow our homemade Beijing-Style Duck Breast, or just serve them on their own. This recipe uses a Cantonese-style roast duck, which you can find at Asian grocery stores or Chinese barbecue shops or restaurants. Save the bones for our Duck Noodle Soup recipe! Enjoy these Duck Lettuce Wraps with Black Sage Merlot or Fowles Are You Game? Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4-6
1 Cantonese-style roast duck, meat removed (save bones and skin for another use)
2 tbsp (30 ml) vegetable oil
1 shallot, minced
2 green onions, thinly sliced
2 cloves garlic, minced
¼ cup (60 ml) water chestnuts, diced
6 mushrooms, diced
2 stalks celery, diced
1 tbsp (15 ml) chili garlic sauce, or to taste (optional)
½ cup (125 ml) hoisin sauce
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
2 tsp (10 ml) cornstarch mixed with 1 tbsp (15 ml) water
1 head iceberg or 2 heads baby gem lettuce, washed, leaves separated and placed in ice water in refrigerator
2 red serrano peppers, thinly sliced

Instructions

  1. Dice duck meat and set aside.
  2. Heat a wok or deep skillet over medium heat. Add oil, shallots, green onions and garlic. Stir-fry for 1 minute, until fragrant.
  3. Add water chestnuts, mushrooms and celery. Stir-fry for 2 minutes, or until tender-crisp. Add duck meat and stir-fry for 1 to 2 minutes, until heated through.
  4. Add chili garlic sauce (if using), hoisin, soy sauce and sesame oil. Toss to mix well. Add cornstarch slurry and cook just until thickened. Transfer to a serving bowl.
  5. Remove lettuce from water and spin in a salad spinner. Transfer to a platter with sliced peppers and serve with duck mixture.
  6. To eat, make wraps with lettuce, duck mixture and peppers to taste.
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