Pacific Blush
Adding an autumnal element of cranberries to this bright and juicy cocktail makes it perfect for those who like playful cocktails year-round. Long Table Texada Vodka, Sheringham Fresh Rhubarb Gin and Steller's Jay Brut are used to craft this cocktail.Ingredients
Serves 1
4 to 6 fresh local organic cranberries, plus 3 more for garnish
1½ oz (45 ml) Long Table Texada Vodka
½ oz (15 ml) Sheringham Rhubarb Gin Liqueur
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lime juice (or yuzu juice)
2 oz (60 ml) local sparkling wine (such as Steller’s Jay Brut)
fresh mint, for garnish
Instructions
- In a cocktail shaker, muddle 4 to 6 cranberries to release their juice. Add vodka, rhubarb liqueur, Simple Syrup and lime juice, then add ice and shake for 5 to 7 seconds. Strain into a Collins glass and top with sparkling wine. Add fresh ice, stir gently and garnish with fresh mint and the remaining cranberries. *1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Brussels Sprouts & Broccoli with Cranberry Agrodolce
In Italian, agrodolce means “sour-sweet.” It’s both a flavour and the name of a condiment traditionally made by cooking down vinegar and honey. Here, a vibrant cranberry-infused agrodolce is the perfect complement to deeply caramelized Brussels sprouts and broccoli, making a deliciously unique vegetable side dish this Thanksgiving. Be sure to enjoy this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.Ingredients
Serves 6
1¼ lbs (560 g) Brussels sprouts, trimmed and halved lengthwise
6 cups (1.5 L) bite-sized broccoli florets
4 tbsp (60 ml) avocado oil, divided
kosher salt and freshly ground black pepper, to taste
2 large shallots, thinly sliced
1 Fresno chili pepper or ½ red bell pepper, thinly sliced
1 tsp (5 ml) coriander seeds, roughly crushed
½ tsp (2.5 ml) ground cumin
½ cup (125 ml) red wine vinegar
⅓ cup (80 ml) liquid clover honey
½ cup (125 ml) fresh cranberries
Instructions
- Place a rimmed baking sheet in oven and preheat oven to 450 F (230 C).
- In a large bowl, combine Brussels sprouts and broccoli. Drizzle with 3 tbsp (45 ml) oil, season generously with salt and pepper and toss well. Carefully remove hot baking sheet from oven and spread vegetables onto sheet in an even layer. Roast in oven until vegetables are tender and deeply browned (broccoli tops will be frizzled), 15 to 18 minutes.
- Meanwhile, make cranberry agrodolce. In a medium saucepan over medium heat, heat remaining 1 tbsp (15 ml) oil. Add shallots, peppers, coriander and cumin. Cook, stirring occasionally, until shallots start to soften, about 3 minutes. Add vinegar, honey, cranberries and a pinch of salt. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
- To serve, place roasted vegetables on a serving platter and drizzle all over with cranberry agrodolce. Serve warm or at room temperature.
Drink Pairings
Harvest Gold
Celebrate the bounty of Canadian produce from beautiful BC, to the heart of the Manitoba prairies, to the sugar shacks of Quebec. For best results, use Inniskillin Okanagan Pinot Noir and Crown Royal Canadian Whisky.Ingredients
Serves 1
1½ oz (45 ml) Crown Royal Canadian Whisky
⅔ oz (20 ml) Inniskillin Okanagan Estate Pinot Noir
⅔ oz (20 ml) fresh orange juice
⅔ oz (20 ml) fresh lemon juice
⅓ oz (10 ml) 1:1 maple syrup*
1 maple cookie, for garnish
Instructions
- In a cocktail shaker filled with ice, combine whisky, wine, orange juice, lemon juice and 1:1 maple syrup. Shake vigorously for 12 to 15 seconds, then strain into an old-fashioned glass over fresh ice. Garnish rim with a maple cookie.
- * Combine 3 oz (90 ml) boiling water and 3 oz (90 ml) maple syrup to create an ingredient that’s easy to pour and mix (you can also scale amount as required; just use equal volumes water and syrup). Reserve in a bottle and store in refrigerator for up to 4 weeks.
Featuring
Creamed Corn with Fresh Pomegranate Salsa
This recipe is the perfect way to enjoy the end of the local corn season. With no cream, this dish is lighter on the palate yet still comforting, and the vibrant pomegranate salsa gives it lots of fresh flavour. Serve this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.Ingredients
Serves 6
⅓ cup (80 ml) pomegranate arils
1 tsp (5 ml) liquid clover honey
1 green onion, finely chopped into rounds
½ lime, juice only
1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
kosher salt, to taste
10 ears corn, shucked
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
2 shallots, finely diced
1 lemon, zest and juice
freshly ground black pepper, to taste
Instructions
- In a small bowl, stir pomegranate arils, honey, green onions, lime juice and parsley until combined. Season with salt and set aside.
- Set a box grater in a large bowl. Using coarse side, grate 5 ears of corn to cob. Using a serrated knife, cut kernels from remaining 5 ears of corn and add kernels to bowl. Using dull side of knife, scrape juices from cobs into bowl.
- In a large sauté pan over medium heat, heat oil. Add garlic and shallots and cook, stirring occasionally, until very soft, about 5 minutes. Increase heat to high. When oil sizzles, add corn and its juices. Cook, stirring, until corn is thick and shiny, about 3 minutes. Stir in lemon zest and juice, then remove from heat and season with salt and pepper.
- To serve, transfer corn to a serving bowl and top with pomegranate salsa.
Drink Pairings
Golden Beet & Apple Chutney
Bold and unexpected, this spiced, tangy chutney blends the earthy sweetness of golden beets with tart apples and plump raisins. We’ve paired it with Frisky, a creamy, ash-ripened goat’s cheese from Mt Lehman Cheese Co in Abbotsford, BC. Enjoy this appetizer alongside Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.Ingredients
Serves 750ml
⅓ cup (80 ml) golden raisins
⅓ cup (80 ml) Fireball Cinnamon Whisky
1 tsp (5 ml) mustard seeds
1 lb (450 g) golden beets, peeled and cut into ¼-in (0.6 cm) dice
1 large apple, peeled, cored and cut into ¼-in (0.6 cm) dice
1 cup (250 ml) apple cider vinegar
½ cup (125 ml) brown sugar
½ cup (125 ml) granulated sugar
¼ red onion, thinly sliced
1 tsp (5 ml) minced fresh ginger
¼ tsp (1 ml) ground cinnamon
1 Thai (bird’s eye) chili, finely minced (optional)
⅛ tsp (a pinch) each salt and freshly ground black pepper
Instructions
- In a small mixing bowl, combine raisins, Fireball and mustard seeds. Set aside.
- In a medium saucepan over medium-high heat, combine remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer until beets are just tender, about 20 minutes. Add raisin mixture and raise heat back to medium‑high. Cook, stirring often, until liquid is reduced to a few tablespoons and has thickened to a syrupy consistency.
- Let cool to room temperature, then transfer to a clean, dry jar with a tight-fitting lid. Store in refrigerator for up to 3 weeks. Pairs well with a ripened goat’s cheese, sharp aged cheddar or nutty Gouda.
Drink Pairings
Fennel & Onion Marmalade
Fragrant and rich, this savory-sweet marmalade balances caramelized sweetness with subtle anise notes, all elevated by a botanical-forward gin. A great grazing board addition and standout pairing for Castle Blue from The Farm House Natural Cheeses in Agassiz, BC. Serve this dish with Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.Ingredients
Serves 430ml
1 tbsp (15 ml) olive oil
1 large bulb fennel, core removed, thinly sliced
1 small yellow onion, thinly sliced
½ tsp (2.5 ml) salt
⅓ cup (80 ml) granulated sugar
4 tbsp (60 ml) london dry gin, divided
1 orange, zest and juice, zest cut into very thin strips, plus ¼ cup (60 ml) more fresh juice
1 lemon, zest and juice, zest cut into very thin strips
1 tsp (5 ml) juniper berries, coarsely crushed
1 fresh bay leaf or 2 dried bay leaves
½ cup (125 ml) brown sugar
½ tsp (2.5 ml) chopped fresh rosemary
Instructions
- In a medium saucepan over medium heat, warm oil. Add fennel, onions and salt and sauté, stirring often, until softened, 10 to 15 minutes. Add granulated sugar, 3 tbsp (45 ml) gin, orange zest and juice, lemon zest and juice, juniper berries and bay leaf. Bring to a simmer, then reduce heat to low and cook, stirring regularly, for about 45 minutes, until fennel is well softened.
- Increase temperature to medium-high and add brown sugar and rosemary. Cook, stirring often, until liquid is mostly reduced and syrupy, about 10 minutes. Remove bay leaf and stir in remaining 1 tbsp (15 ml) gin.
- Let cool, then transfer to a clean, dry jar with a tight-fitting lid. Store in refrigerator for up to 3 weeks. Try with a creamy, mild blue cheese and toasted walnuts crumbled in a Belgian endive leaf.
Drink Pairings
Roasted Squash Hummus
Warm, velvety and smoky, this spiced dip is perfect for your autumn harvest boards. Pair it with a sharp, briny cheese like this organic, raw milk feta from Jerseyland Organics in Grand Forks, BC. Enjoy this Roasted Squash Hummus with Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.Ingredients
Serves 750ml
2½ cups (625 ml) squash (such as kabocha, sugar pumpkin or red kuri) cut into ½-in (1.25 cm) chunks
2 tbsp + ½ cup (155 ml) extra-virgin olive oil, divided, plus more for garnish
1½ tbsp (22.5 ml) harissa paste
½ tsp (2.5 ml) salt, plus more to taste
¼ tsp (1 ml) cumin seeds
⅛ tsp (a pinch) ground cinnamon
⅛ tsp (a pinch) ground cloves
1 × 14 oz (398 ml) can chickpeas, drained and rinsed
¼ cup (60 ml) tahini
2 cloves garlic, roughly chopped
1 lemon, juice only
2 to 3 tbsp (30 to 45 ml) ice-cold water
toasted pumpkin seeds, for garnish
red pepper chili flakes, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment.
- In a large bowl, toss squash with 2 tbsp (30 ml) olive oil, harissa, salt, cumin, cinnamon and cloves. Spread onto lined baking sheet and transfer to oven. Roast until softened and nicely browned, 25 to 30 minutes. Cool slightly.
- Pour remaining ½ cup (125 ml) oil into bowl of a food processer, then add cooked squash, chickpeas, tahini, garlic and lemon juice. Blend on high until well mixed, then with processor still running, add ice-cold water, 1 tbsp (15 ml) at a time, until creamy and smooth.
- At this point, hummus can be stored in an airtight container in refrigerator for up to 5 days. When ready to serve, drizzle with olive oil and sprinkle with pumpkin seeds and a pinch of chili flakes, if desired. Pairs well with a tangy feta.
Drink Pairings
Slow-Roasted Beef Tenderloin with Pomegranate Chermoula Sauce
Slow-Roasted Beef Tenderloin with Pomegranate Chermoula Sauce makes an impressive centrepiece at Thanksgiving. Serve with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.Ingredients
Serves Serves 8 / Makes 1 cup (250 ml) Pomegranate Chermoula Sauce
BEEF TENDERLOIN
3 lbs (1.4 kg) centre-cut beef tenderloin
kosher salt and freshly ground black pepper, to taste
grapeseed oil Pomegranate Chermoula Sauce, to serve, make ahead, recipe follows
POMEGRANATE CHERMOULA SAUCE
1 cup (250 ml) packed fresh flat-leaf parsley leaves and tender stems
1 cup (250 ml) packed fresh cilantro leaves and tender stems
1 clove garlic, chopped
1 tsp (5 ml) ground coriander
1 tsp (5 ml) red pepper chili flakes
½ tsp (2.5 ml) ground ginger
1 lemon, zest and juice
2 tbsp (30 ml) pomegranate molasses
¾ cup (180 ml) extra-virgin olive oil
kosher salt, to taste
¼ cup (60 ml) pomegranate arils
Instructions
- To make the slow-roasted beef tenderloin, the day before you want to serve this dish, start preparing beef. Trim off any silverskin and discard, then generously sprinkle beef all over with salt and pepper. Truss tenderloin by tying pieces of kitchen twine all down tenderloin in 1-in (2.5 cm) intervals.
- Line a rimmed baking sheet with parchment and top with an ovenproof rack. Place tenderloin on rack and refrigerate, uncovered, for a minimum of 4 hours and up to overnight.
- When ready to cook tenderloin, position 1 oven rack in middle of oven and a second oven rack about 6-in (15 cm) away from broiler. Preheat oven to 225 F (110 C).
- While oven preheats, remove tenderloin from refrigerator and let sit at room temperature.
- Transfer tenderloin, still on rack-lined baking sheet, to middle rack of preheated oven. Roast until internal temperature reaches about 10 degrees below your desired final Fahrenheit temperature (or about 5 degrees below if measuring in Celsius). For medium-rare, look for an internal temperature of 130 F (54 C). Start checking internal temperature of tenderloin with an instant-read thermometer after 2 hours in oven, though it may take up to 3 hours depending on thickness of tenderloin.
- Once tenderloin is finished roasting, remove from oven and turn on broiler. Brush tenderloin with a thin layer of grapeseed oil and discard parchment from under rack. Place tenderloin, still on rack-topped baking sheet, on upper oven rack under broiler. Use tongs to turn tenderloin every 10 to 20 seconds until nicely browned on all sides, about 2 minutes total. Remove roast from oven and set aside to rest for 20 to 30 minutes.
- Once meat has rested for at least 20 minutes, cut off twine and discard. Slice tenderloin crosswise into 1-in (2.5 cm) thick rounds, using twine marks to guide you. Arrange on a serving platter and drizzle with some Pomegranate Chermoula Sauce. Serve remaining sauce alongside.
- To make the pomegranate chermoula sauce, in bowl of a food processor fitted with steel blade attachment, combine parsley, cilantro, garlic, coriander, red pepper chili flakes, ginger, lemon zest, lemon juice and pomegranate molasses. Pulse until just combined and herbs are roughly chopped. With food processor running, drizzle in olive oil, stopping to scrape down sides of food processor as needed, until oil is incorporated and sauce still has some texture to it. Taste and adjust seasoning with salt. Transfer to a serving bowl and stir in pomegranate arils. Store in an airtight container in refrigerator for up to 4 days.
Drink Pairings
Red Grape Frangipane Tart
This recipe is a cozy twist on a classic French dessert. Frangipane is a rich almond-flavoured filling that’s creamy and slightly sweet. In this version, frangipane is tucked inside a crisp, buttery tart crust and topped with juicy red grapes that caramelize slightly as they bake. The result is a beautiful, rustic tart that’s both elegant and comforting. If you are feeling fancy, a dollop of unsweetened whipped cream on top of a slice would not disappoint. The Tart can be paired with Macaloney’s Cath-Nah-Aven Single Malt Canadian Whisky or Frind Sparkling Brut.Ingredients
Serves 8
CRUST
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine sea salt
½ cup + 1 tbsp (140 ml) very cold unsalted butter, cubed
1 large egg
1 egg yolk
FRANGIPANE FILLING
⅔ cup (160 ml) unsalted butter, room temperature
⅓ cup (80 ml) granulated sugar
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) ground cinnamon
2 large eggs
¼ cup (60 ml) all-purpose flour
1 cup (250 ml) almond flour
9 oz (250 g) seedless red grapes, halved
2 tbsp (30 ml) sliced almonds
TOPPING
1 tbsp (15 ml) liquid clover honey
¼ cup (60 ml) grappa
2 cups (500 ml) seedless red grapes on the vine, cut into small clusters
Instructions
- To make Crust, in bowl of a food processor fitted with steel blade attachment, pulse flour, icing sugar and salt. Scatter butter over dry ingredients and pulse 8 to 10 times until butter is coarsely cut in. Add whole egg and process in long pulses, about 10 seconds each, until dough comes together in large clumps. Turn out dough onto a clean work surface and very sparingly knead just to incorporate any dry ingredients that might have escaped mixing. Form into a disc, wrap in plastic wrap and chill in refrigerator for 2 hours.
- With butter or cooking spray, lightly grease a 9-in (23 cm) fluted tart pan with a removable bottom.
- On a lightly floured sheet of parchment, roll out chilled dough into a 16-in (40 cm) round, lifting and turning dough occasionally to free from paper. Using paper as an aid, turn dough into prepared tart pan before peeling off paper. Press dough into corners and seal any cracks in dough. Trim overhang to ½-in (1.25 cm). Fold in overhang, making double-thick sides. Pierce crust all over with fork. Freeze for at least 30 minutes.
- Preheat oven to 375 F (190 C).
- Coat shiny side of a piece of foil with butter or cooking spray, then place it, buttered-side down, tightly against frozen crust. Put tart pan on a baking sheet and bake crust for 20 minutes. Carefully remove foil. If crust has puffed, press it down gently with back of a spoon. Bake for another 5 to 10 minutes, until firm but still pale.
- While crust finishes baking, whisk egg yolk in a small bowl and set aside.
- Once crust is baked, transfer tart pan to a rack, brush inside crust with a light coating of egg yolk and allow to cool at room temperature.
- Reduce oven temperature to 350 F (175 C).
- To make Frangipane Filling, in bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, vanilla and cinnamon until pale and creamy, about 4 minutes. Add eggs 1 at a time, beating well after each. Remove bowl from machine. Add all-purpose and almond flours and incorporate with a wooden spoon. Spread filling evenly over base of crust. Top with halved grapes and sprinkle with almonds.
- Bake until filling is puffed and set, 40 to 45 minutes. Place on a rack to cool to room temperature.
- To make Topping, in a small saucepan, combine honey and grappa and place over medium-high heat. Bring to a simmer, stirring constantly. Simmer for 5 minutes, then remove from heat and set aside to cool to room temperature.
- To serve, artfully arrange grape clusters over tart and drizzle with some grappa honey. Slice into wedges and serve.
Drink Pairings
Loaded Mashed Potatoes
This decadent potato preparation is so flavourful, it needs no gravy adornment. This recipe can be made up to 2 days in advance; just store the mashed potatoes and pancetta in separate airtight containers in the refrigerator. When ready to serve, warm the potatoes in a large saucepan over medium heat, stirring constantly, and re-crisp the pancetta in a frying pan, also over medium heat. Dish up and dig in! Pair this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.Ingredients
Serves 8
2.2 lbs (1 kg) yellow potatoes, peeled and cut into 1-in (2.5 cm) cubes
1 cup (250 ml) diced pancetta
4 cloves garlic, minced
2 large shallots, finely diced
⅓ cup (80 ml) unsalted butter
¼ cup (60 ml) sour cream
4 oz (110 g) cream cheese, room temperature
½ cup (125 ml) shredded sharp cheddar
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped fresh chives or green onions, for garnish
Instructions
- Place potatoes in a large saucepan and cover with water by at least 1-in (2.5 cm). Set over high heat and bring to a boil. Boil until potatoes are fork-tender, about 10 minutes. Drain and return potatoes to saucepan.
- In a large skillet over medium heat, cook pancetta, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
- Drain all but 1 tbsp (15 ml) fat from skillet and return to medium heat. Add garlic and shallots and cook, stirring often, until shallots are translucent, about 2 minutes.
- Transfer shallot mixture to a large bowl and add butter, sour cream, cream cheese and cheddar. Stir to combine. Add warm potatoes and beat with a handheld mixer until smooth, about 1 minute. Take care not to overbeat potatoes or they will be stodgy. Season with salt and pepper and fold in with a spatula.
- Transfer potatoes to a serving dish and garnish with reserved pancetta and chives.