Salmon Crisps
Delicate and decadent, these impressive Salmon Crisp appetizers are unique little works of art, yet deceivingly easy to make, and oh-so-delicious! Capers offer a staccato of tangy flavours to a creamy dip that balances smoked salmon rosettes in crisp phyllo cups. Serve them at any elegant event, and watch your guests come back for more Try pairing this recipe with Quails Gate Rose.Ingredients
Serves 12 crisps
2 tbsp (30 ml) vegetable oil
2 sheets phyllo pastry (about 12 × 16‑in/30 × 40 cm each), thawed
1 × 5.2 oz (150 g) package Boursin cheese
2 tbsp (30 ml) sour cream
¼ cup (60 ml) finely chopped shallots
3 tbsp (45 ml) capers, drained, finely chopped
7 oz (200 g) thinly sliced smoked salmon
fresh dill, for garnish
Instructions
- Preheat oven to 350 F (175 C). Using a pastry brush, lightly grease 12 mini muffin cups with oil.
- Stack both phyllo sheets together. Using a sharp knife, cut into about 4-in (10 cm) squares, yielding 12 squares per sheet and 24 in total. Gently press 1 phyllo square into each muffin cup. It will naturally crease as it shapes into cup. Brush only the pastry inside of cup with oil, not the part standing over sides. Lightly press another phyllo square into cup and brush similarly with oil, pushing pastry into bottom and sides of muffin cup. Repeat with remaining 11 cups.
- Bake for 5 to 7 minutes, until pastry turns light gold. Remove from oven and allow to cool for 5 minutes in pan. Gently remove each pastry cup and cool completely on a rack. Store in an airtight container in a cool, dry place until ready to use. Can be made up to a day in advance.
- In a small bowl, mix Boursin and sour cream until fully incorporated. Mix in shallots and capers. Spoon into a piping bag and cut a small hole, about ½-in (1.25 cm) in diameter, at the tip.
- Pipe cheese mixture equally into each phyllo cup. Roll smoked salmon slices into rosettes or fold loosely over cheese filling. Garnish with dill and serve.
Drink Pairings
Green Olive & Smoked Almond Biscotti
This savoury take on a biscotti is just as at home on a cheese plate as it is next to a glass of wine. With their satisfying crunch, biscotti is an excellent canvas for spices, nuts and strong flavours. Feel free to customize the add in to create your own savoury biscotti creation. Try pairing this recipe with Friuli Pinot Grigio Ruffino Aqua Di.Ingredients
Serves about 30 biscotti
3 cups (750 ml) all-purpose flour
2 tsp (10 ml) baking powder
1 cup (250 ml) pitted green olives (such as Castelvetrano), sliced in half
½ cup (125 ml) smoked almonds
½ tsp (2.5 ml) kosher salt
2 tbsp (30 ml) chopped fresh thyme leaves
1 cup (250 ml) finely grated Parmesan
2 large eggs
½ cup + 2 tbsp (155 ml) whole milk, plus more if needed
Instructions
- Preheat oven to 325 F (160 C). Line an 8-in (20 cm) square cake pan with parchment.
- In a large bowl, combine flour, baking powder, olives, almonds, salt, thyme and Parmesan and mix with a wooden spoon. Make a well in centre of mixture, add eggs and milk into well and mix well to combine. If there is lots of flour left in bottom of bowl, add an extra 1 tbsp (15 ml) milk and combine to make a stiff dough.
- Press mixture evenly into base of prepared pan. Bake until puffed and just starting to brown around edges, about 30 minutes. Let cool in pan for 10 minutes, then remove from pan and set aside until cool enough to handle, about another 10 minutes.
- Line 3 large baking sheets with parchment.
- Using a sharp knife, slice cooled cake into ¼-in (0.6 cm) thick slices and place on prepared baking sheets. Bake again until crisp and lightly golden, about another 20 minutes. Transfer biscotti to racks to cool completely before serving. Can be stored, fully cooled, in an airtight container at room temperature for up to 5 days.
Drink Pairings
Ornamental Cheese
For this cheery and delicious Ornamental Cheese appetizer, you’ll only need a handful of ingredients. It's a great recipe for those who want to prepare a bunch ahead of time and freeze them for your next festive function. Simply unwrap and thaw before serving with crackers. A festive crowd favourite for your next holiday soirée. Try pairing this recipe with Veuve Du Vernay Brut.Ingredients
Serves 3 cheese ornaments
1 cup (250 ml) goat’s cheese
½ cup (125 ml) cream cheese, room temperature
½ cup (125 ml) sun-dried tomato pesto
⅓ cup (80 ml) diced pitted Castelvetrano olives
sprigs fresh rosemary or thyme, to decorate
crackers, to serve
Instructions
- In a medium bowl, blend goat’s cheese and cream cheese. Spoon into a large piping bag with about a 1-in (2.5 cm) hole at tip. Set aside.
- Lightly grease six 2½-in (6.25 cm) silicone domes. Place a 12-in (30 cm) length of plastic wrap over each dome and press into its sides, leaving remaining hanging over.
- Pipe cheese mixture about a third of the way up each dome and smooth surface with the back of a spoon.
- Spread 1 tbsp + 1 tsp (20 ml) pesto on top of cheese in each dome and smooth with the back of a spoon.
- Pipe cheese over pesto to fill each dome, leaving ¼-in (0.6 cm) space on top.
- Top 3 domes with diced olives, using a third of the olives for each, and gently press surface. Fold overhanging plastic wrap to cover each dome and freeze for 2 hours.
- Unwrap surface of all cheese domes. Spread a thin layer of cheese mixture on top of domes without olives. Remove these domes from silicone moulds and discard plastic wrap. Place these domes face down on top of olive surface on other cheese domes, to form 3 globes. Gather plastic wrap lining each bottom dome to cover entire globe. Gently remove from silicone moulds and press domes together. Twist and secure plastic on top and place each globe back into a silicone mould.
- Refrigerate for at least 2 hours before serving. Can be refrigerated for up to 2 days.
- Unwrap each globe and decorate with herbs, as desired. Serve with crackers.
Drink Pairings
Crustless Quiche with Smoked Salmon
We all love quiche, but it is a commitment to make, this recipe doesn’t have a crust and so it’s so easy! You still get the decadent custard but with a lot less effort. Baking it at a lower temperature ensures the custard stays soft and delicate. This style makes it easy to whip up on a holiday morning. Try pairing this recipe with Chardonnay Kendall Jackson Vintners Reserve or Villa Teresa Prosecco Frizzante.Ingredients
Serves 6
2 tbsp (30 ml) butter, room temperature, for dish
8 eggs
1 cup (250 ml) whipping cream
1 cup (250 ml) whole milk
2 tsp (10 ml) salt
¼ tsp (1 ml) freshly ground black pepper
3 tbsp (45 ml) finely chopped fresh chives, divided
2 tbsp (30 ml) finely chopped fresh parsley leaves, divided
vegetable oil, for frying
3 tbsp (45 ml) capers, drained and dried on paper towel
¼ cup (60 ml) crème fraîche
1 lemon, zest only
3 oz (85 g) cold-smoked salmon
Instructions
- Preheat oven to 325 F (160 C). Butter a 10‑in (25 cm) pie plate or quiche dish and set aside.
- In a medium mixing bowl, mix eggs, whipping cream, milk, salt, pepper, 2 tbsp (30 ml) chives and 1 tbsp (15 ml) parsley. Check seasoning and adjust.
- Pour into pie plate and bake for 45 minutes to 1 hour, or until custard is set. Remove from oven and set aside. If making ahead, store in refrigerator until ready to serve.
- While quiche is baking, fill a small saucepan with 1-in (2.5 cm) vegetable oil and heat over medium-high. Once oil is hot, carefully fry capers until they have popped open and are crisp, about 3 minutes. Remove from oil and drain on paper towels. Set aside.
- Mix crème fraîche with lemon zest and remaining chives and parsley.
- Before serving, arrange salmon on quiche and garnish with crème fraîche and capers. If made ahead, quiche can be served cold, at room temperature, or reheated in oven at 350 F (160 C) for 15 minutes before arranging with salmon and garnishing.
Drink Pairings
Raspberry Cheesecake Semifreddo
A Semi-Freddo is a delicious frozen dessert that hails from Italy. The term "Semi-Freddo" translates to "semi-frozen" in Italian, perfectly describing its texture. Far easier to make than churning ice cream but just as satisfying, it is mixed with the delicious flavours of a classic cheesecake, ensuring that this dessert will please any guest. Try pairing this recipe with Inniskillin Okanagan Reserve Riesling.Ingredients
Serves 8 to 10
2 cups (500 ml) frozen raspberries
1 lemon, juice only
¼ cup + ⅔ cup (220 ml) granulated sugar, divided
9 egg yolks
1 tsp (5 ml) vanilla extract
2 cups (500 ml) whipping cream
½ cup (125 ml) cream cheese, room temperature
½ cup (125 ml) graham cracker crumbs
½ cup (125 ml) fresh raspberries
½ cup (125 ml) roasted, unsalted, shelled pistachios, chopped
Instructions
- Line a 5 × 12-in (12.5 × 30 cm) loaf pan with plastic wrap. Set aside.
- In a small saucepan over medium heat, heat raspberries, lemon juice and ¼ cup (60 ml) sugar. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Set aside and allow to cool completely.
- In a medium saucepan over medium-high heat, bring 2-in (5 cm) water to a boil. In a large metal bowl that fits onto saucepan, whisk egg yolks, remaining ⅔ cup (160 ml) sugar and vanilla until light and frothy. Place bowl over saucepan and whisk vigorously for 5 to 10 minutes, until egg yolks have thickened enough to coat the back of a spoon. Allow to cool.
- In a separate large metal bowl and using a handheld mixer, whisk whipping cream to form stiff peaks. Add cream cheese and whisk again to combine. Pour egg yolk mixture into whipped cream. Using a spatula, fold until combined.
- To assemble, pour half of the raspberry mixture into prepared loaf pan to create an even layer. Place in freezer for 15 minutes to freeze. Remove from freezer, pour half of the cream mixture into pan, sprinkle evenly with graham cracker crumbs and return to freezer to harden slightly, about 30 minutes. Remove from freezer, top with remaining raspberry mixture and then remaining cream mixture and freeze overnight.
- When ready to serve, remove from pan and flip upside down onto a serving dish. Slice into 1-in (2.5 cm) slices and serve with fresh raspberries and chopped pistachios. Can keep frozen for 2 weeks.
Drink Pairings
BC Celebration
BC cranberry farmers account for approximately 75,000,000 lbs or 12% of the total cranberry production in North America, a considerable contribution worth celebrating. This cocktail offers cheers to all those who grow and nurture the agricultural bounty of British Columbia. Join in raising a glass to these hard-working people and celebrate the holidays with a local cranberry cocktail. Featuring G and W NUTRL and Saintly The Good Sparkling Rose.Ingredients
Serves 1
¼ oz (7.5 ml) orange flower water
¾ oz (22 ml) NÜTRL Vodka
½ oz (15 ml) organic 100% pure cranberry juice (not from concentrate)*
¼ oz (7.5 ml) Simple Syrup**
2 oz (60 ml) Saintly The Good Sparkling Rosé
cranberries/orange twist, for garnish
Instructions
- Pour orange flower water into flute, swirl and discard excess. In mixing glass with cubed ice, combine vodka, juice and Simple Syrup. Stir to chill and dilute, then strain into flute, top with sparkling wine. Garnish as desired.
- * This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Mountain Mulled Wine
Mulled Wine is often served at Christmas markets throughout Europe with each culture, country, and homes adding their own twist, so there is no specific classic recipe for this delicious winter cocktail. The one common thread is that red wine, served warm, is complimented with various spices and spirits. The following recipe involves red wine and brandy, warmed with citrus peel and aromatic spices, always a welcome treat when it’s cold outside. Featuring Sumac Ridge Private Reserve Cabernet Merlot and St-Rémy V.S.O.P.Ingredients
Serves 7 x 5oz (150 ml)
peel of 2 oranges, pith removed
3 coin-sized pieces ginger, peeled
3 cinnamon sticks
10 to 12 whole cloves
10 to 12 whole allspice, cracked
3 whole pods cardamom, lightly crushed
1 vanilla bean, scored open
¾ cup (180 ml) water
½ cup (125 ml) granulated sugar
1 bottle (750 ml) Sumac Ridge Private Reserve Cabernet Merlot
5 oz (150 ml) St-Rémy VSOP
orange slices, for garnish
Instructions
- In centre of a 12-in (30 cm) square of cheesecloth, place orange peels, ginger and spices, then tie into a satchel with a 10-in (25 cm) piece of kitchen string.
- In a Dutch oven or heavy saucepan with lid, combine water and sugar and simmer over medium heat to dissolve. Add red wine, brandy and spice satchel and simmer, covered, for 20 to 30 minutes. Turn off heat and steep, covered, for an additional 30 minutes. Remove spice satchel, ladle into heatproof cups and garnish each with an orange slice.
Featuring
Baked Spaghetti & Meatballs
Who doesn’t love spaghetti and meatballs? Make it so much more irresistible by smothering it with cheese and baking it. We’ve included the most delicious and simple sauce and baking the meatballs instead of frying cuts down on time and mess. Try pairing this recipe with Puglia Primitivo Luccarelli or Chianti Classico Ricasoli Brolio 2018Ingredients
Serves 4-6
2 × 23 oz (660 ml) jars strained tomatoes
¼ cup (60 ml) butter
1 medium yellow onion, halved
4 tsp (20 ml) salt, divided
freshly ground black pepper, to taste
1½ lbs (680 g) ground beef
1 cup (250 ml) bread crumbs
½ cup (125 ml) grated Parmesan, plus more to serve
1 egg
1 tsp (5 ml) garlic powder
3 cloves garlic, grated
3 tbsp (45 ml) chopped fresh parsley, plus more for garnish
1 lb (450 g) spaghetti
12 oz (340 g) mozzarella, grated, divided
1 handful fresh basil leaves, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- In a large saucepan over medium-high heat, bring strained tomatoes, butter, onions, 2 tsp (10 ml) salt and a pinch of pepper to a boil. Turn heat to low, cover and simmer for 30 minutes.
- In a large mixing bowl, combine remaining 2 tsp (10 ml) salt, ground beef, bread crumbs, Parmesan, egg, garlic powder, garlic and parsley. Mix well. If desired, cook a small amount of meatball mixture in a frying pan to taste seasoning, adjust if necessary.
- Using a medium-sized spoon, scoop and roll meat mixture into about 3 tbsp (45 ml) sized balls (makes about 25 meatballs). Place them on a parchment-lined baking sheet.
- Bake meatballs for 10 to 15 minutes, until lightly browned. Transfer them to tomato sauce and simmer for another 10 to 15 minutes, or until cooked all the way through and no longer pink inside.
- While meatballs are cooking, cook spaghetti according to package directions.
- Toss spaghetti with three-quarters of sauce (no meatballs) and half of the mozzarella. Place in a 10-in (25 cm) cast iron skillet or baking dish. Top with remaining sauce, all meatballs and remaining mozzarella.
- Bake for 15 to 20 minutes, or until cheese is melted and golden. Garnish with chopped parsley and basil.
Drink Pairings
Lobster Salad
Designed for the entire table to participate and mix together, this Lobster Salad is refreshing, elegant and deeply satisfying with a soy, sesame dressing bringing prosperity for all in the year ahead. Created by Chef He at Mott 32 in Vancouver, BC. Try pairing this recipe with Phanton Creek Estates Pinot Gris or Frind Winery Brut.Ingredients
Serves 4 to 6
2 lbs (900 g) whole live lobster
¼ lb (110 g) mixed vegetables (carrots, cucumbers and celtuce recommended)
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) white vinegar
3 tbsp (45 ml) granulated sugar
1 tbsp (15 ml) sesame oil
7 tbsp + 1 cup (355 ml) neutral‑flavoured oil, divided
1 tbsp (15 ml) chopped peanuts
2 tsp (10 ml) sesame seeds
8 to 10 small wonton wrappers, sliced into ½-in (1.25 cm) strips
Instructions
- Bring a large pot of water to a boil. Rinse lobster under cold running water and place in boiling water. Boil for 15 minutes, covered, then remove from water and set aside to cool. Once cool enough to handle, remove lobster meat from shell and cut into thin slices.
- Clean and dry vegetables and slice into thin strips.
- To make salad dressing, in a large bowl, mix soy sauce, vinegar, sugar, sesame oil and 7 tbsp (105 ml) neutral‑flavoured oil. Set aside.
- Heat a wok on high. Add 1 cup (250 ml) neutral-flavoured oil and heat until sizzling hot. Add peanuts, sesame seeds and wonton wrappers and deep-fry until brown and crispy, 6 to 10 minutes.
- Place lobster meat in centre of a large, wide bowl. Arrange piles of thinly sliced vegetables around. Sprinkle deep-fried peanuts, sesame seeds and wonton crisps on top of salad. After presenting dish, before serving, drizzle with dressing and toss ingredients together gently, to coat. Serve immediately.
Drink Pairings
Braised Chicken, Chestnuts and Hua Diao
Experience the fusion of locally sourced, free-range chicken elevated with the buttery sweetness of chestnuts and the rich depth of 8-year-old Hua Diao wine. This dish is crafted by Chef He at Mott 32 in Vancouver, BC. Try pairing this recipe with Quails Gate Chardonnay or Tinhorn Creek Pinot Gris 2022.Ingredients
Serves 4 to 6
1 whole chicken (about 3½ lbs/1.6 kg), cut into pieces
4 to 5 slices fresh ginger
2 green onions
1 tbsp (15 ml) neutral-flavoured oil
1½ cups (375 ml) aged Hua Diao cooking wine (preferably 8 or 15 years old)
3 to 4 pieces rock sugar
1½ tsp (7.5 g) salt
1 cup (250 ml) chestnuts
cilantro, for garnish
Instructions
- Rinse and dry chicken, ginger and green onions.
- Cut green onions into 1-in (2.5 cm) sections.
- Heat a clay pot on high until piping hot. Add oil and ginger slices and fry until fragrant, about 3 minutes.
- Add chicken, Hua Diao, green onions, rock sugar and salt. Fill clay pot with water until everything is covered and simmer on medium heat for 10 minutes.
- Stir chicken and flip bottom pieces to top to ensure heat is distributed evenly. Add chestnuts and stew for 8 more minutes, or until chicken reaches an internal temperature of 165 F (74 C). Garnish with cilantro. Serve immediately.