Easter Egg Grazing Board
Serve this delightful and colourful spread to kick off your Easter feast. Swap out the asparagus or radishes for any first-of-the-season veggies you find at your local market. Pair this grazing board with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.Ingredients
Serves 6-8
GRAZING BOARD
4 eggs
1 bunch asparagus, blanched tender-crisp with bottom 2-in (5 cm) trimmed and discarded
1 bunch radishes, sliced or quartered
6 oz (170 g) thinly sliced cured ham (such as prosciutto, speck or Bayonne)
1 shallot, sliced very thinly on a mandoline
edible flowers and micro herbs, for garnish
fresh baguette or flatbread, to serve
GREEK GODDESS DRESSING
⅔ cup (160 ml) Greek yogurt
⅓ cup (80 ml) crumbled feta
⅓ cup (80 ml) mayonnaise
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) Pernod, ouzo or other anise-flavoured liqueur
2 tbsp (30 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh dill
1 tsp (5 ml) chopped fresh tarragon
2 green onions, roughly chopped
1 clove garlic, roughly chopped
HERBED FARMER'S CHEESE
Greek Goddess Dressing, make ahead, recipe follows
8 cups (2 L) 2% or whole milk (not homogenized)
½ cup (125 ml) Greek yogurt
¼ to ⅓ cup (60 to 80 ml) fresh lemon juice, as needed
¼ cup (60 ml) crème fraîche or Greek yogurt
2 tbsp (30 ml) finely chopped fresh herbs (any combination of basil, parsley, chives, tarragon or chervil)
½ tsp (2.5 ml) sea salt
Instructions
- To make the grazing board, fill a small saucepan with about 4-in (10 cm) water and set over high heat. Bring to a boil, then carefully lower eggs into water and cook for 7½ minutes. Transfer to a bowl of ice water or cool under running tap. When cool enough to handle, peel eggs, cut in half lengthwise and set aside.
- In centre of a large platter, place a small bowl of Greek Goddess Dressing. Arrange rest of platter with blanched asparagus, radishes, halved boiled eggs, slices of ham and dollops of Herbed Farmer’s Cheese. For some extra whimsy, form cheese into small egg shapes. Top with shallots, garnish as desired with edible flowers and micro herbs and serve with fresh baguette or flatbread.
- To make the Green Goddess Dressing, in a blender or food processor, purée all ingredients until smooth. Can be stored in an airtight container in refrigerator for up to 3 days.
- To make the Herbed Farmer's Cheese, line a strainer with a few layers of cheesecloth large enough to overhang slightly.
- In a medium heavy-bottomed saucepan over medium heat, combine milk and yogurt. Slowly heat mixture to about 175 F (79 C), stirring regularly to prevent bottom from scorching. Remove from heat and gently stir in ¼ cup (60 ml) lemon juice. Wait for milk to separate with curds beginning to form. This should happen quickly, but if not, add remaining lemon juice, 1 tbsp (15 ml) at a time, until it does.
- Let sit, covered, for 20 minutes, then carefully ladle curds into lined strainer. Pull sides of cheesecloth overtop curds and tie ends around a wooden spoon. Place spoon over a pitcher or saucepan, using spoon to suspend wrapped cheese and ensuring bottom of cheesecloth is not touching bottom of container.
- Let hang for 20 minutes, then transfer curds to a small mixing bowl. Add crème fraîche, herbs and salt and mix gently until combined. Can be stored in an airtight container in refrigerator for up to 5 days. Leftover liquid, or whey, can be used to soak grains, be added to a smoothie or be used in bread recipes as a substitute for water. Makes about 2 cups (500 ml)
Drink Pairings
Dandelion Greens Tart
This tart is a great addition to a relaxed springtime brunch. Delicious warm or at room temperature, it looks like much more effort than it actually is. If you can’t find dandelion greens, feel free to substitute the same amount of any readily available bitter greens. Enjoy the Dandelion Greens Tart alongside Left Field Nelson Sauvignon Blanc or Santa Ana La Mascota Cabernet Franc.Ingredients
Serves 6
1 tbsp (15 ml) flax meal
2½ tbsp (37.5 ml) water
2 cups (500 ml) raw pumpkin seeds, plus more for garnish
2 tbsp (30 ml) nutritional yeast
2 tbsp (30 ml) olive oil, divided
1 bunch dandelion greens (about 6 oz/170 g)
kosher salt, to taste
2 shallots, diced
1 clove garlic, minced
1 cup (250 ml) plain yogurt
3 large eggs
2 tbsp (30 ml) finely chopped fresh chives
freshly ground black pepper, to taste
3 oz (85 g) goat’s cheese, crumbled, for garnish
microgreens, for garnish
Instructions
- Preheat oven to 350 F (175 C).
- In a small bowl, whisk flax meal and water. Set aside to thicken for 5 minutes.
- Meanwhile, in a food processor fitted with an S blade, pulse pumpkin seeds and nutritional yeast until a coarse meal forms. Add 1 tbsp (15 ml) olive oil and flax mixture. Pulse again until well combined and a small portion of mixture holds together when pressed in your hand.
- Pour crust mixture into a 4 × 14-in (10 × 35 cm) fluted rectangular tart pan with removable bottom. Evenly press crust mixture across bottom and up sides of pan. Bake until crust is lightly browned, about 15 minutes. Set aside to cool while making filling.
- Cut off tough stems of dandelion greens and wash well under cold water. Bring a large saucepan of water to a boil. Meanwhile, prepare an ice bath by placing a couple handfuls of ice in a large bowl and filling bowl about halfway with water. When saucepan of water comes to a boil, salt generously and add dandelion greens. Blanch, about 2 minutes, then transfer to ice bath. Drain, squeeze out excess water and roughly chop.
- In a small frying pan over medium heat, warm remaining 1 tbsp (15 ml) olive oil. Add shallots, garlic and a pinch of salt and sauté, stirring often, until shallots have softened, about 8 minutes.
- In a medium bowl, whisk yogurt and eggs until well combined. Fold in chopped dandelion greens, shallot mixture, chives and a good pinch of pepper.
- Pour filling into tart shell and transfer tart to oven. Bake until filling has puffed up and is lightly golden brown, 30 to 40 minutes. Let tart cool in pan on a rack for at least 25 to 35 minutes.
- When ready to serve, remove tart from pan and place on a platter. Garnish as desired with pumpkin seeds, goat cheese and microgreens. Slice and serve.
Drink Pairings
Carrot & Parsnip Ribbon Salad
Spring-dug carrots and parsnips are a true culinary delight. Cold winter temperatures enhance their flavour and texture, making the roots sweeter and less fibrous and giving them a delicious, satisfying crunch. This salad can be enjoyed with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.Ingredients
Serves 6-8
⅓ cup + 1 tbsp (95 ml) grapeseed oil
2 tbsp (30 ml) honey
1½ tbsp (22.5 ml) apple cider vinegar
1 tbsp (15 ml) finely minced shallots
1 tbsp (15 ml) Dijon mustard
¼ tsp (1 ml) freshly ground black pepper
⅛ tsp (a pinch) salt
1 lemon, zest and juice
2 medium carrots
1 medium parsnip
1 tbsp (15 ml) chopped fresh parsley, plus a few leaves for garnish
1 tbsp (15 ml) chopped fresh mint, plus a few leaves for garnish
1 cup (250 ml) watercress, arugula or other peppery tender greens
1 orange or grapefruit, peeled and cut into segments, for garnish
shaved pecorino Romano, for garnish
Instructions
- To make dressing, in a Mason jar with a tight-fitting lid, combine grapeseed oil, honey, vinegar, shallots, Dijon, pepper, salt and lemon zest and juice. Close lid and shake vigorously until emulsified. Can be made up to 3 days ahead. Shake to re-emulsify before serving.
- Using a sharp vegetable peeler or mandoline, shave carrots and parsnip into fine ribbons, discarding woody core of parsnip. Transfer to a mixing bowl and add enough dressing to coat. Depending on size of carrots and parsnip, you may not need entire batch of dressing. Toss well and let marinate for about 10 minutes, until ribbons have softened slightly but are still a bit crisp. Add parsley and mint and toss gently.
- Place watercress on a serving dish, then arrange carrot and parsnip ribbons overtop. Garnish with orange segments, shaved pecorino Romano and a few parsley and mint leaves.
Drink Pairings
Salmon Tartare & Avocado Spring Salad
A feast for the eyes and a satisfying treat for the palate! Wholesome wild BC salmon clad in a spicy-tangy dressing makes for an undeniable burst of robust flavours that balance all the other ingredients. This recipe and your creativity are sure to grace any elegant fine-dining experience at home. Serve the Salmon Tartare with Tantalus Pinot Noir.Ingredients
Serves 2
1 to 1½ tbsp (15 to 22.5 ml) sriracha
1 tbsp (15 ml) ponzu sauce
¼ cup (60 ml) mayonnaise
½ lb (225 g) sashimi-grade wild BC salmon, cut into ½-in (1.25 cm) cubes
2 green onions, thinly sliced
2 tbsp (30 ml) puffed rice (optional)
4 large curly lettuce leaves, washed and thoroughly dried
1 avocado, pitted and thinly sliced lengthwise
1 long English cucumber, cut into ¼-in (0.6 cm) slices on a bias
mini rice cakes, balsamic pearls, microgreens, for garnish
Instructions
- In a small non-reactive bowl, mix sriracha, ponzu sauce and mayonnaise. Transfer about 2 tbsp (30 ml) sauce into a small squeeze bottle and set aside until ready to serve.
- To make salmon tartare, in a medium non-reactive bowl, mix salmon, green onions and puffed rice, if using. Stir in sriracha-ponzu mixture, a bit at a time, to reach your desired consistency and spice level.
- Arrange 2 lettuce leaves on a serving plate. Arrange half the avocado and cucumber slices as desired.
- Place a few 2- to 3-in (5 to 7.5 cm) round culinary moulds on prepared serving plate near avocado and cucumber slices. Divide half the salmon tartare among moulds. Using a mould tamper or back of a spoon, gently press salmon while lifting moulds to shape tartare.
- Garnish as desired with mini rice cakes, balsamic pearls, microgreens and reserved sriracha-ponzu sauce.
- Repeat steps 3 to 5 on second serving plate and serve.
Drink Pairings
Oven-Baked Salmon Fillet
Whether for a quick dinner on a busy night or when feeding a group at a dinner party, this gorgeous fillet recipe will be one you want to save. Serve it with your favourite salad for a complete meal, and add any leftovers to your favourite greens for a wholesome lunch the next day. So easy, so versatile and so delicious! Enjoy the Oven-Baked Salmon Fillet with Tinhorn Creek Gewurztraminer.Ingredients
Serves 4-6
1 fillet wild BC salmon fillet (about 1.6 lbs/725 g), deboned, washed and thoroughly dried
salt and pepper, to taste
½ cup (125 ml) mayonnaise
½ tbsp (7.5 ml) Dijon mustard
1 tsp (5 ml) smoked paprika
¼ tsp (1 ml) cayenne pepper
2 tsp (10 ml) fresh lemon juice
up to ½ tsp (2.5 ml) freshly ground pepper, to taste
fresh parsley, lemon and
lime slices, for garnish
Instructions
- Adjust oven rack to upper third of oven and preheat to 400 F (200 C). Line a baking sheet with foil.
- Season salmon fillet with salt and pepper and place on lined baking sheet, skin-side down.
- In a medium bowl, mix mayonnaise, Dijon, paprika, cayenne and lemon juice. Spread evenly over surface of salmon.
- Bake for 20 minutes. Remove from oven and season with freshly ground black pepper. Garnish as desired with parsley and lemon and lime slices, and serve.
Drink Pairings
Surprise Cake
Get those cameras ready: this cake is a showstopper for any celebration! Easy, delicious and spilling with a surprise, this fun-to-make cake is a treat for you and your guests. Follow this recipe to make it once, then let your creativity lead the way to future variations using your favourite flavours. Consider pairing this cake with Veneto Moscato Oggi Frizzante or Baileys Birthday Cake.Ingredients
Serves 6 to 8
4 × 8- to 9-in (20 to 23 cm) vanilla cakes made from boxed cake mix
4 × 16 oz (450 g) tubs store-bought vanilla frosting
2 cups (500 ml) mini Easter egg candies
candy sprinkles, for garnish
Instructions
- Trim domes off cakes to create flat tops. Using a 3½-in (9 cm) round cookie cutter, cut centres out of 3 cakes to align with each other.
- In a large mixing bowl, beat vanilla frosting until smooth and fluffy. Transfer half to a large piping bag with a large round nozzle (such as Wilton 1A). Smear about 2 tsp (10 ml) vanilla frosting around centre of cake platter.
- Place 1 cake layer with hole in centre of platter. Pipe concentric circles of frosting to cover surface, leaving centre open. Repeat this step with remaining 2 cake layers with holes cut in centre. Using a small offset spatula, line hollow in centre of cake with thin layer of frosting.
- Gently fill hollow in centre of cake with mini Easter egg candies. Reserve extra for decorating cake if desired. Place last cake layer (the one without hole cut in centre) on top.
- Pipe rings of frosting around side of cake, starting from bottom and moving upwards. Fill piping bag with remaining frosting as needed and continue piping rings around top of cake as well. Pipe frosting into any gaps. Using a metal spatula, smooth frosting on top and sides of cake.
- Decorate with sprinkles or reserved mini Easter egg candies, as desired.
Drink Pairings
Citrus Sponge
Incredibly simple yet thoroughly satisfying, every slice of this cake offers fresh citrus flavours with a silky, creamy mouthfeel that is lip-smackingly delicious! Make it for a midweek dinner treat or an elegant spring garden party—either way, indulge in the cake and the compliments it earns you! Pair with FRIND Winery Brut or Stellers Jay Blanc de Noir.Ingredients
Serves 6 to 8
3 tbsp (45 ml) granulated sugar
3 tbsp (45 ml) hot water
2 cups (500 ml) mascarpone
½ cup (125 ml) lemon curd
1 cup (250 ml) orange or other citrus marmalade
1 lemon, zest only
1 tbsp (15 ml) fresh lemon juice
1 × 10-in (25 cm) store-bought sponge flan
fresh mint, whipped cream and candied citrus peel or segments, for garnish
Instructions
- In a small heatproof bowl, stir sugar and water until sugar melts. If needed to help melt sugar, heat in microwave for 10 seconds on high. Set aside.
- In a large bowl, mix mascarpone, lemon curd, marmalade, lemon zest and lemon juice.
- Place sponge flan on a serving plate. Using a pastry brush, brush sugar syrup evenly over surface of flan. Top with mascarpone mixture. Using a metal spatula, smooth surface.
- Garnish as desired with mint, whipped cream and candied citrus peel or segments.
Drink Pairings
Strawberry Crêpe Cake
Short on time but want to present a novel cake that is as gorgeous as it is delicious? This Strawberry Crêpe Cake is your answer. Delicate silky crêpes layered with a sweet strawberry and cream cheese filling make for a well-loved flavour combination. Perfect for a spring luncheon or shower party! Serve these crêpes alongside Bottega Moscato Petalo Il Vino Dell'amore or Fresita Sparkling Wine Infused With Strawberries.Ingredients
Serves 6 to 8
2 cups (500 ml) cream cheese, room temperature
2 cups (500 ml) strawberry jam
1 tsp (5 ml) strawberry emulsion (optional; available at specialty grocery stores)
2 cups (500 ml) whipping cream
1 tsp (5 ml) vanilla extract
18 store-bought crêpes (about 8-in/20 cm diameter)
strawberries and whipped cream, for garnish
Instructions
- In a large bowl, using a hand mixer, mix cream cheese, strawberry jam and strawberry emulsion, if using, until combined.
- In another bowl, using a hand mixer and clean beaters, whip whipping cream and vanilla until soft peaks form.
- Using a rubber spatula, fold a third of whipped cream into cream cheese mixture and mix to combine. Fold in remaining whipped cream until no white streaks remain.
- Lightly grease bottom and sides of a 9-in (23 cm) springform pan. Line inside edge with parchment or acetate paper.
- Place 1 crêpe into springform pan. Using a metal offset spatula, spread a thin layer of cream cheese filling evenly on surface of crêpe. Top with another crêpe and spread another thin layer of filling on top. Continue layering in this way until all crêpes are used. Do not add filling over last crêpe. Cover with plastic wrap and refrigerate for about 4 hours.
- When ready to serve, remove from springform pan and discard parchment or acetate. Transfer cake to serving platter. Garnish as desired with strawberries and whipped cream.
Drink Pairings
Creamy Tuscan Salmon
For your next dinner party, impress your guests with a luxuriously creamy salmon main that is deceptively easy to make! Serve with your favourite pasta or toasty dinner rolls and expect your guests to go for seconds. Consider pairing this recipe with Stag’s Hollow Pinot Gris.Ingredients
Serves 4
4 wild BC salmon fillets (about 4 to 6 oz/110 to 170 g each)
salt and pepper, to taste
4 tbsp (60 ml) vegetable or avocado oil, divided
1 tbsp (15 ml) butter
1 shallot, finely chopped
5 cloves garlic, crushed
¼ cup (60 ml) dry white wine
7 oz (200 g) sun-dried tomatoes in oil, drained and cut into about ¼-in (0.6 cm) thick slices
4 cups (1 L) fresh baby spinach leaves
1 cup (250 ml) whipping cream
1 cup (250 ml) half-and-half cream
⅛ tsp (a pinch) red pepper chili flakes (optional)
¼ cup (60 ml) chopped fresh basil
⅔ cup (160 ml) grated Parmesan
chopped fresh parsley, for garnish
Instructions
- Season salmon fillets with salt and pepper.
- In a large skillet over high heat, heat 2 tbsp (30 ml) oil until shimmering. Reduce heat to medium-high and add seasoned salmon fillets skinside up. Do not crowd fillets. Fry for 2 minutes, undisturbed. Flip fillets and continue frying for another 1 to 1½ minutes. Transfer fried salmon to a plate and set aside.
- To same skillet, add remaining 2 tbsp (30 ml) oil and the butter and cook over medium heat until butter melts. Add shallots and garlic and cook for about 2 minutes, until fragrant. Add white wine to deglaze and cook until liquid has evaporated.
- Mix in sun-dried tomatoes and spinach. Cook until spinach wilts. Reduce heat to low and add whipping cream, half-and-half cream, chili flakes (if using) and basil. Cook for about 1 minute. Mix in Parmesan and continue cooking until melted, 1 to 2 minutes.
- Add salmon fillets to skillet with cream sauce. Spoon some sauce over salmon, cover and cook for 1 minute to integrate all flavours. Season with salt and pepper.
- Garnish with parsley and serve.
Drink Pairings
White Chocolate & Blueberry Ganache Tart
This tart combines luxuriously smooth white chocolate with vibrant, first-of-the-season blueberries gently simmered with the herbal sweetness of Galliano Vanilla, all nestled in a golden, buttery crust. Pair this dessert with these BC VQA wines: Inniskillin Okanagan Riesling Icewine or See Ya Later Ranch Sparkling Brut.Ingredients
Serves 6 - 8
2 cups (500 ml) fresh blueberries, plus more for garnish
½ cup (125 ml) Galliano Liqueur
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) fresh lemon juice
2 tsp (10 ml) cornstarch, dissolved in 2 tsp (10 ml) water
12 oz (340 g) white chocolate, cut into ½-in (1.25 cm) chunks
1 cup (250 ml) whipping cream
1 × 10-in (25 cm) baked and cooled Pâte Sucrée Tart Shell, make ahead, recipe follows
fresh mint leaves, for garnish
edible flowers, for garnish
dollops of whipped cream, for garnish (optional)
PÂTE SUCRÉE TART SHELL | Makes 1 × 10-in (25 cm) tart shell
1 cup (250 ml) icing sugar
½ tsp (2.5 ml) salt
¾ cup (180 ml) unsalted butter, room temperature
1 egg, room temperature
1 tsp (5 ml) vodka or gin
2½ cups (625 ml) all-purpose flour, plus more for dusting
Instructions
- In a small saucepan over medium heat, combine blueberries, Galliano and sugar and bring to a simmer. Mash gently with a potato masher or fork and cook until thickened to a heavy syrup consistency, about 20 minutes. Add lemon juice and cornstarch-water mixture, stir until thickened and remove from heat.
- Place white chocolate in a heatproof bowl.
- In a separate saucepan over medium heat, bring cream to a simmer, then pour over white chocolate. Let sit for about 3 minutes to soften chocolate slightly, then stir until smooth. Fold in blueberry mixture.
- Pour filling into baked and cooled tart shell, then transfer to refrigerator until set, at least 3 hours.
- Garnish with fresh blueberries, mint leaves, a few edible flowers and dollops of whipped cream, if using.
- PÂTE SUCRÉE TART SHELL | Makes 1 × 10-in (25 cm) tart shell
- Chill 2 cups (500 ml) baking beads or dry beans.
- In a small bowl, sift icing sugar and salt.
- In bowl of a stand mixer fitted with paddle attachment, combine butter and sifted sugar mixture. Mix at low speed for about 2 minutes. Add egg and vodka, then raise mixer speed to medium and mix for another 2 minutes, scraping down sides of bowl as needed. Add flour and mix on low speed for about 30 seconds, just until dry flour is no longer visible.
- Transfer dough to a lightly floured surface and bring together until just combined, then form into a disc. Wrap in plastic wrap and chill for at least 30 minutes. Dough can be made up to 48 hours ahead.
- On a lightly floured surface, roll pastry to ⅛- to ¼-in (0.3 to 0.6 cm) thick. Cut out a 13-in (32.5 cm) circle of pastry and transfer to a 10-in (25 cm) tart pan with removable bottom. Press dough gently into edges of pan and trim overhanging edges. Transfer to refrigerator and chill for 30 minutes.
- Preheat oven to 350 F (175 C).
- Place tart shell on a baking tray, then line it with parchment and fill with chilled baking beads or dry beans. Transfer to oven and bake for about 20 minutes, until edges of pastry are golden brown. Remove from oven and carefully remove parchment and baking beads or beans. Lower oven temperature to 325 F (160 C) and continue to bake tart shell for about 20 more minutes, until evenly browned. Let cool to room temperature.
- Leftover dough and trim can be reformed and used for cookies or baked into decorative shapes for garnish. Baked tart shell can be wrapped in plastic wrap and stored at room temperature for up to 1 day or frozen for up to 3 weeks.