Nettle Soup with Leek Top Oil

If green were a flavour, it would taste like this soup– earthy and sweet with an herbaceous bite. Stinging nettles are the hero here, but any young and tender spring greens will be happy to take their place. To perfectly complement this soup, try pairing this recipe with Calliope Figure 8 White or Gray Monk Riesling.
Ingredients Instructions

Ingredients

Serves 4 as a starter
LEEK OIL
7 oz (200 g) green leek tops, cut into 1-in (2.5 cm) chunks
1 cup (250 ml) mild-flavoured extra-virgin olive oil
1 tsp (5 ml) salt
NETTLE SOUP
2 tbsp (30 ml) olive oil
1 cup (250 ml) tightly packed sliced leek whites
1 stalk celery, thinly sliced
1 clove garlic, minced
1 medium Russet potato (about 10½ oz/300 g), peeled and cut into ½-in (1.25 cm) dice
leek pulp reserved from Leek Oil recipe
4 cups (1 L) chicken or vegetable stock
1 cup (250 ml) whipping cream
2 bay leaves
½ tsp (2.5 ml) each salt and freshly ground black pepper
10½ oz (300 g) trimmed nettles or any combination of young spring greens (such as kale, mizuna, spinach or arugula) if nettles are out of season or unavailable
¼ cup (60 ml) sour cream, for garnish (optional)

Instructions

  1. To make Leek Oil, blanch leek tops in a saucepan of boiling, salted water for 60 seconds. Strain and pat dry, then transfer to a blender or food processor along with oil and salt. Pulse until mixture is almost smooth and turns a deeper green. Transfer to a fine-mesh strainer set over a bowl and allow to drain, undisturbed, for a few hours. For deepest leek flavour, refrigerate unstrained mixture overnight and strain the following day. Reserve pulp.
  2. To make Nettle Soup, place a medium saucepan over medium heat, add olive oil and sauté leek whites, celery and garlic for 3 to 4 minutes, until softened. Stir in potatoes and leek pulp and cook for another 2 to 3 minutes. Pour in stock, cream, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until potatoes are tender. Stir in nettles and cook for 1 to 2 minutes, until greens are wilted and vibrant.
  3. Remove from heat and blend with an immersion or high-speed blender. If using a high-speed blender, only fill bowl halfway and gently pulse a couple of times to release steam and avoid splashing hot liquid. Purée until smooth.
  4. Transfer to bowls and garnish with a drizzle of leek oil and sour cream, if desired.
  5. * Important: When handling raw nettles, always wear rubber or latex gloves and long sleeves. Nettles are safe to handle once they’ve been cooked or dried. When preparing nettles, discard lower portion and only use leaves from top 3-in (7.5 cm) of plant. When purchased online or at a farmer’s market, nettles are typically already prepared. It’s not recommended to forage for nettles yourself, as it’s easy to misidentify plants growing in the wild.
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Drink Pairings

Honey Panna Cotta with Sakura Cherry Blossom Jelly

This Honey Panna Cotta Sakura Cherry Blossom recipe is an elegant ending to any meal. Panna cotta is as easy to make as it is delicious. While divine on its own with a tumble of fruit, the cherry blossom jelly topper adds a fun, whimsical touch. Try pairing this recipe with Hakutsuru Sayuri Nigori Sake or Bottega Il Vino Dell’amore Petalo Moscato.
Ingredients Instructions

Ingredients

Serves 6 to 8
¾ oz (22 g) unflavoured gelatin powder, divided
2¼ cups (560 ml) water, divided
3 cups (750 ml) whipping cream, divided
½ cup (125 ml) liquid honey
1 cup (250 ml) buttermilk
1 cup (250 ml) sour cream
½ vanilla bean, split and seeds scraped out
18 to 24 pickled sakura cherry blossoms (available at specialty grocery stores or online)
2 tbsp (30 ml) granulated sugar
4 fresh raspberries, plus more for garnish
fresh mint leaves, for garnish

Instructions

  1. To make panna cotta, in a small bowl, sprinkle just under ½ oz (15 g) gelatin over ¼ cup (60 ml) water and let sit for 3 minutes to soften and hydrate.
  2. Transfer hydrated gelatin to a small saucepan along with ½ cup (125 ml) whipping cream and honey. Heat over low heat, stirring often, until gelatin has dissolved completely. Take care with heat, as mixture should not come to a simmer.
  3. In a large bowl, whisk remaining 2½ cups (625 ml) whipping cream, buttermilk, sour cream and vanilla seeds. Using a rubber spatula, slowly stir warm gelatin mixture into buttermilk mixture until well incorporated.
  4. Divide mixture among 6 to 8 glasses of your choice, making sure to leave about 1-in (2.5 cm) of room at top of glasses. Place glasses on a rimmed baking sheet and refrigerate, uncovered, until panna cotta is set, 1 to 2 hours.
  5. Meanwhile, pick out 3 times as many pickled cherry blossoms as there are panna cottas. Place blossoms into a strainer and gently rinse under cold running water to remove excess salt. Place blossoms in a medium bowl and cover with fresh cold water. Set aside for 30 minutes at room temperature.
  6. In a medium saucepan, combine remaining 1 cup (250 ml) water and the sugar. Warm over medium heat, stirring often, until just at a simmer and sugar has dissolved completely. Remove from heat and add raspberries, crushing with back of a spoon to release their juice and turn mixture a light pink. Strain mixture through a fine-mesh strainer into bowl with bloomed gelatin mixture. Stir with a rubber spatula until gelatin is dissolved.
  7. Remove panna cotta glasses from refrigerator and add 3 cherry blossoms to each glass. Gently pour pink gelatin liquid over back of a spoon onto each panna cotta to cover cherry blossoms. Return to refrigerator, uncovered, to let cherry blossom jelly set, 1 to 2 hours.
  8. To serve, garnish with a couple of fresh raspberries and mint leaves. Serve chilled.
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Drink Pairings

Spot Prawn Rhubarb Ceviche

Fresh spot prawns stand as a cherished West Coast ingredient. Yet, their availability is fleeting, harvested only for a brief period each spring. Maximize their appeal by incorporating them into this vibrant Spot Prawn Rhubarb Ceviche, guaranteed to attract much admiration. Try pairing this recipe with Ruffino Aqua di Venus Pinot Grigio or Veuve du Vernay Brut Rose.
Ingredients Instructions

Ingredients

Serves 6
¼ cup (60 ml) roughly chopped fresh rhubarb (about 1 large stalk)
1 lemon, juice only (about 3 tbsp/45 ml)
1 lime, juice only (about 2 tbsp/30 ml)
1 handful fresh cilantro, leaves and stems separated
1 jalapeño pepper, halved widthwise through its centre
kosher salt, to taste
¼ small red onion
¼ cup (60 ml) salted almonds
¼ English cucumber
14 oz (398 g) spot prawn tails, peeled and deveined
microgreens of choice, for garnish
Plantain Chips, to serve, make ahead, recipe follows
Plantain Chips:
vegetable oil, for frying
3 green plantains (about 1½ lbs/680 g)
1½ tsp (7.5 ml) fine sea salt

Instructions

  1. In a blender, combine rhubarb, lemon juice and lime juice and blend until smooth. Transfer to a medium non-reactive bowl along with cilantro stems, top half of jalapeño and a pinch of salt. Refrigerate for 1 hour to allow dressing to infuse.
  2. Dice red onion and put in a bowl of ice‑cold water for 10 minutes, then drain and pat dry with paper towel. Set aside.
  3. Finely slice remaining half of jalapeño into rings and roughly chop cilantro leaves and almonds. Dice cucumber and place in a large non-reactive bowl along with diced red onions, jalapeño rings, chopped cilantro and almonds. Set aside.
  4. Cut spot prawn tails into bite-sized pieces and add to bowl with vegetable mixture.
  5. Once ceviche dressing has infused, strain it through a fine-mesh strainer and discard jalapeño top and cilantro stems. Pour dressing over spot prawn mixture. Set aside for 5 minutes so acid in marinade begins to “cook” prawns and they start to turn opaque. Taste and season with extra salt, if desired.
  6. To serve, divide among 6 small glasses. Garnish with microgreens and serve with Plantain Chips.
  7. Plantain Chips: In a deep fryer or large, deep saucepan over medium heat, heat oil until it registers 375 F (190 C) on a deep-frying thermometer. Line a baking sheet with paper towel and set aside. Peel plantains. Using a sharp knife or mandoline, slice crosswise into thin rounds. Place sliced plantains, about 6 to 8 at a time, in hot oil and fry, turning frequently, until golden, 30 to 45 seconds. Transfer to lined baking sheet and season immediately with a sprinkle of salt. Can be made up to 2 days ahead and kept in an airtight container at room temperature.
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Drink Pairings

Mushroom Polenta Board

One of life’s greatest gifts in the Pacific Northwest is a spring walk through a BC forest, where winter’s rains have given way to new life at every turn – mushrooms peeking through the undergrowth, splashes of green, and the sweet smell of pine. Try not to be inspired! All mushrooms for this Mushroom Polenta Board recipe can be purchased in stores or at your local farmers' markets. Try pairing this recipe with Quails Gate Pinot Noir or Saintly the Good Rosé.
Ingredients Instructions

Ingredients

Serves 2 as a main course or 4 as a starter
LEMON PINE NUT CRUMB
1 tbsp (15 ml) olive oil or butter
½ tsp (2.5 ml) minced garlic
¼ cup (60 ml) panko bread crumbs
2 tbsp (30 ml) pine nuts, toasted and roughly chopped
1 lemon, zest only
⅛ tsp (a pinch) salt
3 tbsp (45 ml) finely chopped fresh parsley
ROASTED CREMINI MUSHROOMS
8oz (225 g) cremini mushrooms
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) melted butter
½ tsp (2.5 ml) chopped fresh rosemary
¼ tsp (1 ml) garlic powder
⅛ tsp (a pinch) each salt and freshly ground black pepper
POLENTA
½ cup (125 ml) cornmeal
2½ cups (625 ml) chicken or vegetable stock
1 tbsp (15 ml) butter
salt, to taste
MARSALA MUSHROOM SAUCE
2 tbsp (30 ml) olive oil
6 oz (170 g) mixed mushrooms (chanterelle, oyster, portobello, etc.), cut into large bite-sized pieces
1 shallot, finely diced
2 tsp (10 ml) minced garlic
½ tsp (2.5 ml) dried tarragon
⅔ cup (160 ml) Marsala
½ cup (125 ml) chicken stock
¼ cup (60 ml) whipping cream
½ tsp (2.5 ml) cornstarch, dissolved in 1 tsp (5 ml) water
salt and freshly ground black pepper, to taste
microgreens and fresh herbs, for garnish

Instructions

  1. To make Lemon Pine Nut Crumb, in a pan over medium-low heat, heat olive oil or melt butter. Add garlic and gently sauté until fragrant but not browned. Add panko, pine nuts, lemon zest and salt, stir to coat and cook until panko is light golden brown. Cool, then stir in parsley. Set aside.
  2. To make Roasted Cremini Mushrooms, preheat oven to 425 F (220 C) and line a baking sheet with parchment. In a bowl, toss mushrooms with oil, melted butter, rosemary, garlic powder, salt and pepper. Spread out on lined baking sheet and roast for 25 to 30 minutes, until mushrooms have released their juices and become tender.
  3. To make Polenta, in a container with a lid, mix cornmeal and stock, cover and refrigerate overnight. This will allow cornmeal grains to fully hydrate, resulting in a smoother, silkier texture. The next day, transfer cornmeal and stock to a saucepan and bring to a boil over medium-high heat, stirring regularly. When polenta starts to bubble and spit, lower heat and cook for 25 to 30 minutes, until thickened and grains are no longer gritty. Stir frequently and take care not to let polenta stick and burn. Remove from heat and stir in butter and salt. Keep warm.
  4. To make Marsala Mushroom Sauce, place a large heavy-bottomed pan over medium-high heat and add oil. Sauté mushrooms until nicely browned, 5 to 6 minutes, then stir in shallots, garlic and tarragon. Once shallots and garlic have softened and become fragrant, deglaze pan with Marsala and reduce by half. Add stock and cream, reduce by half again, then thicken with cornstarch slurry. Season with salt and pepper.
  5. To assemble, spoon polenta onto a board or divide onto plates. Top with roasted creminis and spoon Marsala mushroom sauce overtop. Sprinkle with lemon pine nut crumb and garnish with microgreens and fresh herbs as desired.
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Drink Pairings

A Grand Celebration

For a truly grand holiday celebration, let Grand Marnier, a year-round favourite take center stage at the holiday table to add an elevated touch to all cocktails. Try this delicious cocktail, with Grand Marnier as the star, highlighted by cranberry juice, a couple dashes of bitters and topped with a bubbly of choice - worthy of a grand celebration. Featuring Grand Marnier Cordon Rouge and Segura Viudas Brut Reserva Cava.
Ingredients Instructions

Ingredients

Serves 1
1 oz (30 ml) Grand Marnier Cordon Rouge
1 oz (30 ml) organic 100% pure cranberry juice* (not from concentrate)
2 dashes aromatic bitters
2 oz (60 ml) Segura Viudas Brut Reserva Cava
1 sprig rosemary, for garnish
3 sugared cranberries, for garnish

Instructions

  1. In a mixing glass with cubed ice, combine Grand Marnier, cranberry juice and bitters. Stir to chill and dilute then strain into a coupe glass.
  2. Top with cava and garnish with rosemary and sugared cranberries on a cocktail pick, or as desired.
  3. *This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
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Featuring

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

Pear Streusel Pie

Indulge in the perfect twist on a classic holiday pie. Familiar flavours like graham crackers, cinnamon and pears come together to make a crunchy slightly sweet dessert to end a holiday meal. Best served warm alongside some ice-cream and or whipping cream. Try pairing this recipe with Saintly The Good Sparkling Rose or Bottega Moscato Petalo il Vino.
Ingredients Instructions

Ingredients

Serves 8 to 10
1½ cups (375 ml) pecans
1½ cups (375 ml) graham cracker crumbs
¼ cup (60 ml) brown sugar
½ cup (125 ml) butter, melted
¼ tsp (1 ml) salt
6 medium pears (Red Anjou or Bosc), halved and cored
2 tbsp (30 ml) all-purpose flour
¼ cup (60 ml) granulated sugar
½ lemon, juice only
vanilla ice cream, to serve
CRUMB TOPPING:
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) brown sugar
¼ cup (60 ml) granulated sugar
½ cup (125 ml) butter, room temperature
¼ tsp (1 ml) salt
1 tsp (5 ml) ground cinnamon

Instructions

  1. Preheat oven to 350 F (175 C). Spray with cooking spray a 9-in (23 cm) tart pan with removable base.
  2. In a food processor, blend pecans into small crumbs. Add graham cracker crumbs, brown sugar, butter and salt and pulse to combine. Using your hands, press mixture into base and sides of tart pan. Bake for 12 to 15 minutes, until golden brown and just set. Allow to cool for 30 minutes.
  3. Thinly slice pears and place in a large mixing bowl. Add flour, granulated sugar and lemon juice. Toss to coat. Layer pears evenly on base of tart shell in a circular design.
  4. To make Crumb Topping, in a medium mixing bowl, combine flour, brown sugar, granulated sugar, butter, salt and cinnamon. Using a fork or your hands, mix to incorporate dry ingredients into butter. It should look a bit dry and crumbly. Sprinkle mixture evenly onto pears.
  5. Increase oven temperature to 375 F (190 C) and bake pie for 25 to 30 minutes, until pears are tender and topping is golden brown. Allow pie to cool before slicing and serving with a scoop of vanilla ice cream.
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Drink Pairings

Honey & Blue Cheese Madeleines

Elegant savoury Madeleines are addictively fluffy, salty and cheesy. These iconic shell-shaped cakes offer a convenient make-ahead option, freezing beautifully and easily thawing and warming in a 325°F (170°C) oven for 10 to 15 minutes. Try pairing this recipe with Riesling St Urbans Hof Mosel Old Vines or Mission Hill Reserve Riesling Icewine 2016.
Ingredients Instructions

Ingredients

Serves about 15 madeleines
¾ cup (180 ml) all-purpose flour
¾ tsp (4 ml) baking powder
¼ tsp (1 ml) kosher salt
½ tsp (2.5 ml) freshly ground black or pink pepper
2 large eggs, room temperature
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) liquid honey
6 tbsp (90 ml) unsalted butter, melted, warm but not hot, plus more for greasing moulds
½ cup (125 ml) crumbled firm blue cheese (such as a Danish blue)
1 tbsp (15 ml) chopped fresh sage leaves

Instructions

  1. In a bowl, whisk flour, baking powder, salt and pepper. Set aside.
  2. In bowl of a stand mixer fitted with whisk attachment, whisk eggs, sugar and honey until pale in colour and mixture falls in a ribbon, about 2 minutes.
  3. Remove bowl from stand mixer. With a rubber spatula, fold in flour mixture until just incorporated. Add butter in 3 or 4 additions and fold into batter until well combined. Gently fold in blue cheese and sage. Transfer batter to an airtight container and refrigerate for at least 6 hours or overnight.
  4. Preheat oven to 400 F (200 C). Prepare madeleine moulds by brushing liberally with extra melted butter and popping madeleine pan in freezer while oven preheats.
  5. Spoon batter into moulds until three‑quarters full. Bake until golden brown around edges and puffed, 8 to 11 minutes. Unmould straightaway by turning baked madeleines out onto a clean surface. Serve warm or at room temperature. Can be frozen for up to a month before being thawed and warmed for 10 to 15 minutes in a 325 F (160 C) oven.
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Drink Pairings

Caramelized Onion & Rosemary Shortbread

Shortbread, a classic holiday cookie offering but with a twist. These Caramelized Onion and Rosemary Shortbread takes a more savoury approach making them hors d’oeuvre worthy. A great make tip when making these ahead is to roll the dough out and refrigerate between pieces of parchment paper for up to 2 days. When ready to bake, simply cut dough out in desired shapes, bake and enjoy alongside your favourite holiday cocktail. Try pairing this recipe with Cabernet Sauvignon Meiomi or Chardonnay Bread and Butter 2019.
Ingredients Instructions

Ingredients

Serves
1 tbsp + ½ cup (140 ml) unsalted butter, divided
1 tsp (5 ml) grapeseed oil
½ large yellow onion, diced
⅛ tsp (a pinch) kosher salt
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) red wine vinegar
¼ cup (60 ml) icing sugar
2 tsp (10 ml) finely chopped fresh rosemary leaves
1 cup + 2 tbsp (280 ml) all-purpose flour

Instructions

  1. In a frying pan, heat 1 tbsp (15 ml) butter and the oil over medium. Add onions and salt and cook, stirring often, until translucent and starting to caramelize, 5 to 10 minutes. Add granulated sugar and continue to cook, stirring often, until onions caramelize further, 4 to 6 minutes longer. Deglaze pan with red wine vinegar and cook until all liquid has cooked off. Transfer onions to a plate lined with paper towels. Set aside and allow to cool to room temperature.
  2. In a medium bowl with a handheld mixer, or in bowl of a stand mixer fitted with paddle attachment, cream remaining ½ cup (125 ml) butter and the icing sugar until light and fluffy, about 2 minutes. Add rosemary, flour and cooled onions. Combine on low speed until a crumbly dough forms.
  3. Turn dough out onto a large piece of parchment and press together with your hands. Top dough with another large piece of parchment and roll dough to just under ½-in (1.25 cm) thick. Transfer dough from parchment to a baking sheet and refrigerate for at least 30 minutes.
  4. Meanwhile, preheat oven to 350 F (175 C). Line 2 baking sheets with parchment and set aside.
  5. With a 2½-in (6.25 cm) scalloped round cookie cutter, cut out cookies from chilled dough and divide rounds evenly among prepared baking sheets. Place baking sheets in refrigerator for 10 minutes before baking, 1 tray at a time, until edges are just barely golden brown, 10 to 12 minutes. Allow shortbread to rest on tray for 2 minutes before transferring to a rack to cool completely to room temperature. Can be stored in an airtight container at room temperature for up to 1 week.
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Drink Pairings

Turkey Brie Bites

Wrapped in golden puff pastry these bite-sized Turkey Brie wonders are teeming with flavour favourites! Turkey, cranberry and Brie are a tried, tested and a true trifecta of flavours that are sure to delight every holiday celebration. Better make extra batches as you and your guests won’t stop at one! These can also be frozen and re-heated for any surprise holiday visitors. Try pairing this recipe with Pinot Noir Hahn Monterey 2020.
Ingredients Instructions

Ingredients

Serves 24 bites
2 cups (500 ml) shredded or finely diced cooked turkey
¼ cup (60 ml) mayonnaise
2 tsp (10 ml) Dijon mustard
salt and pepper, to taste
2 × 14 oz (397 g) packages puff pastry, thawed
½ cup (125 ml) cranberry jelly
9 oz (250 g) block brie, chilled, cut into 24 slices about 1¼-in (3 cm) wide and ¼-in (0.6 cm) thick
1 egg
2 tbsp (30 ml) water
Maldon sea salt, for garnish
chopped fresh parsley or fresh rosemary leaves, for garnish

Instructions

  1. Line a large baking sheet with parchment and set aside.
  2. In a medium bowl, combine turkey, mayonnaise and Dijon mustard. Mix well and season with salt and pepper. Cover and set aside.
  3. On a clean, lightly floured work surface, cut pastry into 4 portions. Roll each portion to about ¼-in (0.6 cm) thick. Using a 2¾-in (7 cm) round cookie cutter, cut 24 pastry circles. Repeat using a 3-in (7.5 cm) cookie cutter. Refrigerate for 30 minutes.
  4. Spread a single layer of 2¾-in (7 cm) pastry circles on prepared baking sheet, 2-in (5 cm) apart. Spoon about 2 tsp (10 ml) turkey mixture in centre of each circle, followed by about 1 tsp (5 ml) cranberry jelly and a slice of brie.
  5. Lightly brush edge of each pastry circle with water and cover with a 3-in (7.5 cm) pastry circle. Press edges to seal. Using a fork, poke holes in centre of each pastry puff and crimp edges. If desired, use a 2¾-in (7 cm) round cookie cutter with scalloped edges to trim outer edge of each circle. Refrigerate for at least 30 minutes. Can be made up to a day in advance and refrigerated until ready to bake.
  6. When ready to bake, preheat oven to 400 F (200 C).
  7. In a small bowl, prepare an egg wash by whisking egg and water until blended. Brush surface lightly with egg wash and bake for 20 to 25 minutes, or until golden brown.
  8. Allow to rest for 5 minutes before serving. Finish with sprinkles of Maldon sea salt and fresh herbs.
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Drink Pairings

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