Lambrusco Spritz
Italy’s famous sparkling red wine, Lambrusco, with its berry-forward character, is complemented by dry vermouth and grapefruit in this delightfully dry cocktail.Ingredients
Serves 1
1 oz (30 ml) fresh grapefruit juice
2 oz (60 ml) Noilly Prat Extra Dry Vermouth
½ oz (15 ml) Simple Syrup*
1 oz (30 ml) soda water
3 oz (90 ml) Medici Ermete Concerto Lambrusco Reggiano
grapefruit peel, for garnish
Instructions
- In a large old-fashioned glass with cubed ice, combine grapefruit juice, vermouth, Simple Syrup and soda water, then stir to chill. Slowly and carefully, layer Lambrusco on top. Garnish with a grapefruit peel.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Sorbet Spritz
Elevating the classic Italian Sgroppino, this effervescent cocktail blends Prosecco, gin and lemon, lifting your favourite sorbet to new heights.Ingredients
Serves 1
1 oz (30 ml) Bombay Citron Pressé Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
3 oz (90 ml) La Marca Prosecco
1 scoop lemon sorbet (or your favourite flavour)
fresh mint tip, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, lemon juice and Simple Syrup. Stir to chill, then strain into a tall, footed glass. Top with Prosecco and a scoop of sorbet. Garnish with mint.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Aperol Spritz
Bright and bubbly, the classic 3-2-1 formula combines Prosecco, Aperol and soda water, garnished with a slice of orange for a refreshing sip. Bring a taste of Italy to your patio this summer.Ingredients
Serves 1
3 oz (90 ml) Bottega Il Vino dei Poeti Prosecco Brut
2 oz (60 ml) Aperol Aperitivo
1 oz (30 ml) soda water
orange slice, for garnish
Instructions
- In a large wine glass half filled with cubed ice, combine Prosecco, Aperol and soda water. Gently stir to combine. Garnish with an orange slice.
Featuring
Miso-Chili Butter Shrimp Scampi
Ditch the knife and fork, roll up your sleeves and dive in. This Wafu take on the southern staple sees sake take over for white wine, while togarashi and yuzu replace Old Bay and lemon. Try this recipe with BC spot prawns and it’s a sure thing! Pair this recipe with Gray Monk Unwooded Chardonnay.Ingredients
Serves 4 as a main course
MISO-CHILI BUTTER
½ cup (125 ml) unsalted butter, room temperature
1½ tbsp (22.5 ml) red miso paste
2 tsp (10 ml) finely sliced green onions, green parts only
½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) honey
½ lemon, zest only
SHRIMP MARINADE
1 tsp (5 ml) minced garlic
1 tsp (5 ml) minced fresh ginger
½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) salt
1 lemon, zest and juice
1½ lbs (680 g) large shrimp, deveined, shells on
SCAMPI
1 lb (450 g) red nugget potatoes
4 cobs corn, cut in half
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) minced garlic
2 tsp (10 ml) minced fresh ginger
½ cup (125 ml) sake
2 tbsp (30 ml) mirin
2 tbsp (30 ml) fresh lemon or yuzu juice
¼ cup (60 ml) loosely packed bonito flakes
2 tbsp (30 ml) chopped fresh parsley, for garnish
2 tbsp (30 ml) furikake seasoning, for garnish
lemon wedges, to serve
fresh crusty bread, to serve
Instructions
- To make Miso-Chili Butter, in a bowl, combine all ingredients and mix well. Spread mixture on a piece of plastic wrap and roll into a log, about 4-in (10 cm) long × 1-in (2.5 cm) thick. Twist ends to seal well and refrigerate for a minimum of 2 hours.
- To make Shrimp Marinade, in a non-reactive bowl, combine garlic, ginger, Japanese chili powder, salt and lemon zest and juice. Toss with shrimp and let marinate while you prepare remaining ingredients, no more than 30 minutes.
- To finish Scampi, in a medium stockpot, cover potatoes with plenty of cold, salted water and bring to a boil. Once boiling, add corn and cook until potatoes are soft, 8 to 10 minutes. Strain, then transfer to a large mixing bowl and cover to keep warm.
- Cut the chilled miso-chili butter into ¼-in (0.6 cm) thick rounds and set aside.
- In a large frying pan over medium-high heat, melt unsalted butter and sauté garlic and ginger until fragrant but not browned. Add marinated shrimp and cook until 1 side is pink. Flip shrimp, then add sake, mirin, lemon juice and bonito flakes. Bring to a simmer and cook another 3 to 4 minutes, until shrimp are fully pink and cooked through. With a slotted spoon, add shrimp to corn and potatoes, leaving any juices in pan.
- Turn off heat, add half of the miso-chili butter to pan and whisk until melted. Add to shrimp, corn and potatoes and toss well to coat.
- Transfer to a large serving dish or serve straight on a table lined with brown kraft or butcher paper. Garnish with remaining miso-chili butter, parsley and furikake seasoning. Serve with plenty of lemon wedges and a loaf of fresh crusty bread to sop up juices.
Drink Pairings
Shio-Koji Cedar Plank Salmon
The magical and transformative Koji along with ginger, garlic and citrus add depth and a touch of umami richness to this west-coast BBQ favourite. Minimal prep, minimal clean-up, maximum results. This cedar plank salmon recipe pairs wonderfully with Sandhill Rosé.Ingredients
Serves 4
¼ cup (60 ml) shio-koji
1 tbsp (15 ml) finely minced fresh ginger
2 cloves garlic, finely minced
2 tsp (10 ml) brown sugar
½ orange, zest only
1 side (about 1½ lbs/680 g) salmon, skin on, pin bones removed
Heirloom Tomato Salad, to serve, recipe follows (optional)
HEIRLOOM TOMATO SALAD
1 lemon, juice only
1 clove garlic, finely minced
2 tbsp (30 ml) finely chopped fresh shiso or 1 tbsp (15 ml) each of fresh Thai basil and fresh mint
1 tbsp + 1 tsp (20 ml) capers, chopped
1½ tbsp (22.5 ml) extra-virgin olive oil
12 oz (340 g) heirloom tomatoes, cut into bite-sized pieces
1 shallot, very thinly sliced
Instructions
- In a small bowl, combine shio-koji, ginger, garlic, brown sugar and orange zest.
- Pat salmon dry with paper towel and rub with shio-koji mixture. Cover with plastic wrap and refrigerate for 8 to 12 hours.
- Submerge a food-safe cedar plank in water, weighted down with a heavy bowl, and soak for 1½ to 2 hours.
- Preheat barbecue grill to 400 F (200 C).
- Remove salmon from refrigerator, unwrap and wipe off excess marinade.
- Remove plank from water, pat dry and place in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon, skin-side down, directly on charred side. Close barbecue lid and, maintaining grill temperature at 350 to 400 F (175 to 200 C), cook for 10 to 12 minutes, or until salmon flakes easily when pierced with a fork at its thickest point.
- Serve with Heirloom Tomato Salad directly over salmon or on side.
- HEIRLOOM TOMATO SALAD
- In a medium bowl, combine lemon juice, garlic, shiso, capers and olive oil and stir well Toss with tomatoes and shallots, and serve.
Drink Pairings
Roasted Heirloom Carrots with Creamy Za’atar Tahini
With its Mediterranean flavours, this creamy tahini elevates the sweetness of roasted carrots to gastronomic heights! The tahini can also be served alongside crudités as appetizers or makes for a distinctive spread in wraps or sandwiches. Consider pairing this recipe with Louis Latour Bourgogne Gamay.Ingredients
Serves 6 to 8
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) liquid honey
3 tbsp (45 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
24 to 30 heirloom carrots, washed and trimmed
Creamy Za’atar Tahini, make ahead, recipe follows
1 cup (250 ml) thinly sliced leaf lettuce
¼ cup (60 ml) flaked almonds, lightly toasted
Creamy Za’atar Tahini:
1 cup (250 ml) tahini
⅔ cup (160 ml) water
6 tbsp (90 ml) extra-virgin olive oil
¼ cup (60 ml) plain Greek yogurt
1 lemon, zest and juice
1 tbsp (15 ml) za’atar
1 tsp (5 ml) ground cumin
3 cloves garlic, finely chopped
1 tbsp (15 ml) dried mint leaves
2 tbsp (30 ml) pomegranate molasses
salt and pepper, to taste
Instructions
- Preheat oven to 400 F (200 C).
- In a small bowl, mix mustard, vinegar, honey and olive oil. Season with salt and pepper.
- Place carrots on a large baking sheet. Pour dressing over carrots and mix well to coat.
- Arrange carrots in a single layer and bake for 15 minutes. Remove from oven and turn carrots over. Return to oven and bake for another 10 minutes, until fork-tender but still firm. Remove from oven and transfer to a serving platter.
- Spoon Creamy Za’atar Tahini across centre of carrots. Garnish with lettuce and flaked almonds.
- Creamy Za’atar Tahini: In a medium bowl, mix tahini and water until smooth. Add olive oil, yogurt, lemon zest, 2 tbsp (30 ml) lemon juice (save any remaining juice for another purpose), za’atar, cumin, garlic, mint and pomegranate molasses. Season with salt and pepper and mix well. Can be made up to a day ahead and stored in refrigerator until ready to use. Makes about 2½ cups (625 ml).
Drink Pairings
Citrus Avocado Salad
Visually stunning and refreshingly delicious, this Citrus Avocado Salad recipe is a feast for your eyes as well as your palate! With fresh, crisp greens and creamy avocado, the juicy citrus slices offer complementary flavours that balance the sweet-and-tangy Limoncello dressing to perfection. Consider pairing this recipe with Black Sage Shiraz or Joiefarm Rosé.Ingredients
Serves 6-8
2 shallots, thinly sliced
⅓ cup (80 ml) red wine vinegar
3 tbsp (45 ml) granulated sugar
¼ tsp (1 ml) + ⅛ tsp (a pinch) salt, divided
6 to 8 cups (1.5 to 2 L) mixed salad greens
Limoncello Lime Dressing, make ahead, recipe follows
1 avocado, sliced
1 handful English peas, split (optional)
2 oranges, zested (zest reserved), peeled and sliced crosswise into ¼-in (0.6 cm) slices
2 tbsp (30 ml) pine nuts, lightly toasted
2 tbsp (30 ml) pomegranate arils
1 grapefruit, peeled and sliced crosswise into ¼-in (0.6 cm) slices
1 blood orange, peeled and sliced crosswise into ¼-in (0.6 cm) slices
fresh basil and mint leaves, for garnish
LIMONCELLO LIME DRESSING
1 tbsp (22.5 ml) white balsamic or white wine vinegar
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) Limoncello
⅓ cup + 4 tsp (100 ml) extra-virgin olive oil
1 tbsp (15 ml) liquid honey
⅛ tsp (a pinch) white pepper
Instructions
- Place shallots in a clean, non-reactive, heatproof jar. In a small saucepan over medium-low heat, cook red wine vinegar, sugar and ¼ tsp (1 ml) salt until just simmering. Stir until sugar is fully dissolved.
- Remove from heat and pour into jar with shallots. Loosely cover with lid and cool to room temperature. Tighten lid and refrigerate overnight.
- In a large bowl, toss salad greens with desired amount of Limoncello Lime Dressing. Scatter with desired amount of pickled shallots. Transfer to a serving platter and top with avocados and English peas, if using. Scatter reserved orange zest, pine nuts and pomegranate arils evenly across.
- Top with grapefruit, blood orange and orange slices as desired and garnish with basil and mint leaves.
- LIMONCELLO LIME DRESSING
- In a small jar, combine all ingredients, cover tightly with lid and shake vigorously to make dressing. Use as needed. Can be stored in refrigerator for up to 1 week.
Drink Pairings
Tangy Herbed Potato Salad
Ready for spring, this recipe offers a healthier take on the classic Potato salad. It’s a crowd-pleasing, tangy, herbed fresh salad that delivers uncompromising comfort on any menu, from a family feast to a patio party. Try pairing this recipe with Saintly The Good Sauvignon Blanc.Ingredients
Serves 6 to 8
1 ½ cups (375 ml) plain Greek yogurt
2 tbsp (30 ml) extra-virgin olive oil
2 tsp (10 ml) Dijon mustard
⅛ tsp (a pinch) cayenne pepper
1 tbsp (15 ml) apple cider vinegar
½ cup (125 ml) chopped fresh chives
¼ cup (60 ml) chopped green onions
2 tbsp (30 ml) chopped fresh parsley, plus more for garnish
2 lbs (900 g) Yukon Gold potatoes
salt and pepper, to taste
2 stalks celery, finely chopped
3 tbsp (45 ml) chopped fresh mint, plus more for garnish
Instructions
- In a large non-reactive bowl, combine yogurt, oil, mustard, cayenne, vinegar, chives, green onions and parsley. Cover and refrigerate overnight or for at least 1 hour.
- Place potatoes in a large pot of salted water and bring to a boil over high heat. Reduce heat to medium and cook until tender when pierced with a fork, 10 to 15 minutes. Drain and let potatoes cool slightly.
- Carefully cut potatoes in halves or quarters (about 1½‑in/4 cm chunks), depending on size of each potato. Place on a large baking sheet and season with salt and pepper. Cool completely.
- Add yogurt dressing to potatoes, along with celery and mint. Mix until combined. Garnish with parsley and mint and serve.
Drink Pairings
Crusted Rack of Lamb
Served as an impressive main, this deceivingly easy-to-prepare Crusted Rack of Lamb recipe is sure to delight every guest at your festive table! It can also be served as a hearty appetizer with your favourite mint sauce or jelly. Try pairing this recipe with Black Sage Shiraz.Ingredients
Serves 5 to 8 (2 to 3 ribs each)
4 tsp (20 ml) salt, divided
2 tsp (10 ml) pepper, divided
2 racks of lamb (about 2 lbs/900 g each), excess fat trimmed
1 tbsp (15 ml) vegetable oil
1¼ cups (310 ml) panko bread crumbs
2 tsp (10 ml) onion powder
2 tbsp (30 ml) chopped fresh thyme
5 cloves garlic, finely chopped
2½ tbsp (37.5 ml) olive oil
3 tbsp (45 ml) chopped fresh parsley
1 tbsp (15 ml) lemon zest
⅓ cup (80 ml) Dijon mustard
mint sauce or mint jelly, to serve
Instructions
- Preheat oven to 400 F (200 C) and adjust oven rack to centre position. Line a large baking sheet with foil.
- In a small bowl, mix 2 tsp (10 ml) salt and 1 tsp (5 ml) pepper. Season all sides of lamb generously with this mixture. Set aside.
- In a large frying pan or skillet, heat vegetable oil on high heat until it starts shimmering. Fry both racks, fat-side down first, 2 to 3 minutes, until well browned. Turn racks over and continue frying for another 2 to 3 minutes. Using tongs, carefully move racks to fry sides as well, about 1 minute. Remove from heat and allow to rest on a plate.
- In a large skillet or frying pan, combine panko, onion powder, thyme, garlic, olive oil, 2 tsp (10 ml) salt and 1 tsp (5 ml) pepper. Turn heat to medium and cook, stirring constantly, for about 5 minutes, until light golden. Transfer to a large, shallow dish big enough for a whole lamb rack. Mix in parsley and lemon zest.
- Brush lamb on all sides with mustard. Dip each rack into prepared panko mixture to coat all sides. Place on foil-lined baking sheet and bake for 20 to 25 minutes or until internal temperature of lamb reaches 130 to 135 F (54 to 57 C). Remove from oven and let rest for 15 minutes before carving and serving. Serve alongside your favourite mint sauce or mint jelly.
Drink Pairings
Ube-Glazed Mochi Doughnuts
A delicious cultural mash-up, these fluffy Ube-Glazed Doughnuts have a pleasant chew and are dipped in a vibrant ube glaze. If you are looking for doughnuts in a hurry, skip the shaping and simply fry bite-sized balls before glazing. Pair this recipe with Ruffino Moscato D’asti or Baileys Almande Almond Beverage.Ingredients
Serves 8
2 cups (500 ml) sweet rice flour, divided
¾ cup (180 ml) whole milk, divided
½ cup (125 ml) tapioca starch
¼ cup (60 ml) granulated sugar
¼ tsp (1 ml) kosher salt
1 tsp (5 ml) baking powder
1 egg
2 tbsp (30 ml) unsalted butter, melted
vegetable oil, for frying, plus more for shaping doughnuts
1½ cups (375 ml) icing sugar
2 tbsp (30 ml) 2% milk
¼ to ½ tsp (1 to 2.5 ml) ube extract (available at Filipino grocery stores and online)
2 oz (60 g) white chocolate chips
Instructions
- Start by making mochi doughnuts. In a microwave-safe bowl, use a fork to stir ¼ cup (60 ml) sweet rice flour and ¼ cup (60 ml) milk. Microwave on high for 15-second intervals, stirring between cooking times, until a sticky dough forms, 30 to 45 seconds in total. Set aside and let cool to room temperature.
- Meanwhile, in a medium mixing bowl, whisk remaining 1¾ cups (430 ml) rice flour, remaining ½ cup (125 ml) milk, tapioca starch, sugar, salt and baking powder. Set aside. In a small bowl, whisk egg and melted butter. Set aside.
- To dry ingredient bowl, add cooled mochi dough and egg mixture. Stir with a wooden spoon until dough comes together. Continue to knead dough in bowl until smooth and only slightly sticky. Dough should be able to hold its shape. Add a little more rice flour as needed.
- Pour vegetable oil into a large heavy-bottomed saucepan to come 2-in (5 cm) up sides. Fit saucepan with a deep-frying thermometer and heat oil over medium until thermometer registers 350 F (175 C).
- Cut a large piece of parchment into eight 4-in (10 cm) squares and set aside.
- To shape doughnuts, lightly oil your hands and divide dough into 8 equal portions. Working with 1 portion of dough at a time, divide portion into 8 pieces and roll into balls. Arrange 8 balls in a circle on a parchment square, making sure balls are touching. Transfer parchment with doughnut ring to a rimmed baking sheet. Repeat rolling and shaping process to make 7 more doughnut rings.
- Working with 1 doughnut ring at a time, carefully pick up a parchment square and lower it, paper-side down, into oil. Fry for about 45 seconds, then carefully remove parchment with tongs and discard. Continue to fry doughnut until golden brown, about 2 minutes per side. Take care not to flip too early or doughnut may break apart. Carefully transfer to a rack and let cool. Repeat cooking process with remaining doughnuts.
- While doughnuts cool, make glaze. In a medium bowl wide enough to dip doughnuts into, whisk icing sugar, milk and desired amount of ube extract. Adjust consistency as desired with milk, 1 tsp (5 ml) at a time.
- Dip tops of doughnuts in glaze, letting excess drip back into bowl, and return to rack. Let sit until glaze is set, about 15 minutes.
- Melt white chocolate chips in a double boiler. Drizzle over doughnuts and let white chocolate set for 15 minutes. Doughnuts are best eaten the same day they are made.