Beet & Currant Canapé
Beet and Currant Canapés make perfect for a delightful nosh. With guests assembling their bites from ingredients arranged on a serving platter, this recipe makes for an easy appetizer. Be sure to start this recipe at least one day ahead as the yogurt will need time to thicken into a creamy spread. Try pairing this recipe with Dirty Laundry Hush Rosé or Gray Monk Pinot Auxerrois.Ingredients
Serves 15 canapés
1 cup (250 ml) full-fat plain yogurt
1 tbsp (15 ml) prepared horseradish
1 tsp (5 ml) Dijon mustard
2 large red beets
2 tbsp (30 ml) water
1 orange
6 tbsp (90 ml) dried currants
¼ cup (60 ml) toasted pine nuts or chopped walnuts (optional)
kosher salt, to taste
15 seeded crackers or rye crackers
fresh dill fronds, for garnish
Instructions
- Line a fine-mesh strainer with 3 layers of cheesecloth. Place strainer over a bowl, ensuring it does not touch bottom of bowl. Set aside.
- In a medium bowl, whisk yogurt, horseradish and mustard. Pour mixture into lined strainer. Cover with plastic wrap and let strain in refrigerator for at least 5 hours and up to 12 hours.
- With oven rack in middle position, preheat oven to 425 F (220 C).
- Place each beet on a piece of foil. Pour 1 tbsp (15 ml) water over each beet before sealing foil tightly and placing each parcel on a baking sheet. Bake until beets can be easily pierced with a knife, 40 to 55 minutes. Open packets and let beets cool at room temperature until they can be easily handled.
- Peel orange with a vegetable peeler to get thick strips of orange peel, taking care not to get too much white pith. Julienne peel strips and set aside. Juice peeled orange into a small saucepan.
- Bring orange juice to a boil over high heat. Stir in currants, then remove from heat and set aside to allow currants to cool to room temperature.
- Peel beets and dice small. Place in a medium bowl and add soaked currants (along with any extra orange juice in pan), julienned orange peel and nuts, if desired. Season with salt.
- When ready to serve, place strained yogurt in a serving bowl, beet and currant mixture in a second bowl, crackers in a third and dill fronds in a fourth. Let guests assemble their own canapé by spreading a little yogurt on a cracker, topping with beet and currant mixture and garnishing with a sprig or two of dill. Enjoy immediately.
Drink Pairings
Buttered Radish Tartine with Vanilla Sea Salt
Presenting a delightful twist on the classic, these Buttered Radish Tartines highlight the quality of each ingredient, given the simplicity of the small list. Opting for a higher-fat, European-style butter works particularly well as the sweetness harmonizes with the sharpness of the radishes. Pro tip: create homemade vanilla sugar, burying the leftover vanilla bean pod in a cup of granulated sugar and leave to infuse for a week. Try pairing this recipe with Bartier Bros. Rosé or Les Fleurs Du Mal Côtes De Gascogne.Ingredients
Serves 16 tartines
1 vanilla bean
½ cup (125 ml) fleur de sel or coarse grey sea salt
12 to 15 small round, red radishes
1¼ cups (310 ml) unsalted butter, cubed, room temperature
16 slices baguette, toasted
Instructions
- Split the vanilla bean pod, scrape out and reserve seeds using tip of a paring knife. Reserve empty vanilla pod for another use.
- Pour salt into a medium bowl and add vanilla seeds. Using your fingertips, blend salt and vanilla seeds until seeds are well dispersed. Place in an airtight container and set aside at room temperature. Salt will keep indefinitely.
- Using a sharp paring knife, cut away roots and leafy tops from radishes, forming perfectly round spheres. Wash and thoroughly dry radishes.
- Place softened butter in a large bowl and use a rubber spatula to fold in radishes.
- Lightly oil a 3¼ × 5¾-in (2-cup/500 ml) mini loaf pan with vegetable oil and line with plastic wrap, allowing for at least 2-in (5 cm) overhang on all sides. Press and pull wrap as needed to eliminate air bubbles. Transfer radish butter to pan and spread it evenly to edges while packing it down firmly.
- Smooth top and tap pan on counter to remove any air bubbles. Wrap overhanging plastic wrap overtop butter and refrigerate until very firm, at least 4 hours and up to overnight.
- When ready to serve, use plastic wrap to lift butter out of loaf pan and transfer to a work surface. Remove plastic wrap. Using a very sharp knife, cut into ¼-in (0.6 cm) thick slices. Any leftover butter can be wrapped in parchment and stored in refrigerator for up to 4 days.
- Place each slice of butter on a piece of toasted baguette and garnish with a sprinkling of vanilla sea salt. Serve and enjoy.
Drink Pairings
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
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
- 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.
- 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.
- 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.
- Transfer to bowls and garnish with a drizzle of leek oil and sour cream, if desired.
- * 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.
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- To serve, garnish with a couple of fresh raspberries and mint leaves. Serve chilled.
Drink Pairings
Spiced Tiramisu
During the Holidays, you are likely to have some Baileys or Kahlua liqueur on hand. Here we take a classic dessert “Tiramisu” and insert some winter inspired flavours like cinnamon and nutmeg to make a super cozy and very easy dessert. Make a day or two ahead of time to lighten the load on those nights when you are entertaining the masses.Ingredients
Serves 8 to 10
6 egg yolks
1 cup (250 ml) granulated sugar
1 tsp (5 ml) vanilla extract
1 × 9.7 oz (275 g) tub mascarpone, room temperature
1¾ cups (430 ml) whipping cream
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
1 cup (250 ml) black coffee, cold
½ cup (125 ml) Kahlúa or Baileys (optional)
30 to 40 ladyfingers (Gioia brand works best)
¼ cup (60 ml) cocoa powder
Instructions
- In a medium saucepan over medium heat, bring 2-in (5 cm) water to a boil. In a large metal bowl that fits on top of saucepan, combine egg yolks, sugar and vanilla. Whisk ingredients and place bowl directly over saucepan. Continuously mix egg mixture for 5 to 8 minutes, until thick enough to coat the back of a spoon. Remove from heat and allow to cool for 10 minutes.
- Add mascarpone to egg yolk mixture and stir to combine. Do not overmix, as it could curdle.
- In a separate large mixing bowl and using a handheld mixer, whip cream to form stiff peaks. Add cinnamon and nutmeg to cream and gently fold in egg yolk mixture to combine. Set aside in refrigerator and allow to cool completely.
- In a shallow bowl, mix coffee and Kahlúa. Briefly dip ladyfingers, 1 at a time, into coffee mixture and lay out evenly in a 9 × 12‑in (23 × 30 cm) casserole dish to cover base. Spoon half of the cold cream mixture evenly onto base layer of ladyfingers. Repeat another layer of dipped ladyfingers on top of cream mixture, then place remaining cream layer on top. Using a spatula, flatten top of cream mixture so it is even. Refrigerate for 4 hours or overnight for best results.
- Using a sieve, dust cocoa powder on top of tiramisu before serving.
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
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
- Preheat oven to 350 F (175 C). Spray with cooking spray a 9-in (23 cm) tart pan with removable base.
- 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.
- 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.
- 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.
- 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.
Drink Pairings
Chocolate Hazelnut Mille Feuille
Fererro Rocher chocolates have long been associated with the holidays. A mix of hazelnut and milk chocolate make them insanely irresistible. For this dessert, we have paired them with a similar flavour profile – Nutella buttercream! Add some beautiful puff pastry for a light but decadent showstopper of a dessert. Try pairing this recipe with Spicebox Chocolate Whisky and Carolans Irish Cream.Ingredients
Serves 8 to 10
1 cup (250 ml) unsalted butter, room temperature
4 cups (1 L) icing sugar
¾ cup (180 ml) Nutella or chocolate hazelnut spread
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) salt
⅓ cup + ¾ cup (260 ml) whipping cream, divided
1 egg
1 tbsp (15 ml) milk
1 sheet puff pastry (about 12 × 15‑in/30 × 38 cm), thawed
6 Ferrero Rocher chocolates
8 oz (225 g) dark chocolate, chopped
½ cup (125 ml) chopped roasted, unsalted hazelnuts
Instructions
- In a large metal bowl and using a handheld mixer, mix butter until pale and fluffy, about 3 minutes. Add icing sugar 1 cup (250 ml) at a time until entirely incorporated. Mixture may be a bit dry, but that’s okay. Add Nutella, vanilla, salt and ⅓ cup (80 ml) whipping cream. Continue to mix until buttercream is a light colour and has no lumps. Place into a large piping bag and set aside until ready to use.
- Preheat oven to 375 F (190 C).
- In a small mixing bowl, beat egg and milk.
- Lay puff pastry onto a cutting board and cut into 3 equal rectangles about 5-in/12.5 cm wide. Using a pastry brush, brush top of pastry with a light layer of egg mixture.
- Place pastry onto a non-stick baking sheet and bake for 10 to 15 minutes, or until golden brown. Remove from heat and allow to cool. (If pastries have puffed up unevenly, gently press down on them while still warm so they are more even.)
- Place 1 rectangle of pastry onto a flat serving plate. Pipe little dollops of Nutella buttercream around outside of pastry. Place 2 dollops in centre as well (this will help pastry from caving in with weight). Place a second layer of pastry on top and repeat previous step. Place final layer of pastry on top and decorate top with remaining buttercream. Place a chocolate on all four corners of cake as well as 2 in centre.
- Place dark chocolate in a heatproof bowl. In a small saucepan, heat remaining ¾ cup (180 ml) cream until just about to simmer. Pour over chocolate and let sit for 2 minutes. Stir to combine; it should be a smooth chocolate ganache. Drizzle desired amount of chocolate overtop cake and sprinkle with chopped hazelnuts.
- To serve, use a serrated bread knife to cut into 1- to 2-in (2.5 to 5 cm) slices. Serve at room temperature (do not refrigerate).
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
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
- In a bowl, whisk flour, baking powder, salt and pepper. Set aside.
- 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.
- 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.
- 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.
- 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.
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
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.