BC Blueberry & Hazelnut Galette
Blueberry BC bounty! Enjoy this BC Blueberry and Hazelnut Galette this summer while these tasty berries are in season. Don’t be shy to add a scoop of vanilla ice cream or top it with whipped cream. Serve this easy-to-make dessert along side our Grilled BC Halibut Burgers recipe.Ingredients
Serves 10
½ cup (125 ml) toasted BC hazelnuts, plus extra for garnish
2 tbsp + ¼ cup (90 ml) granulated sugar, divided
1 cup + 2 tbsp (280 ml) all-purpose flour
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
½ cup (125 ml) cold unsalted butter, cubed
2 tbsp (30 ml) ice-cold water
12 oz (340 g) fresh blueberries
1 tbsp (15 ml) cornstarch
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) whipping cream
3 tbsp (45 ml) turbinado sugar
Instructions
- In a food processor, pulse hazelnuts and 2 tbsp (30 ml) sugar until a sandy texture. Add flour, salt and cinnamon and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer mixture to a clean work surface and gently pat dough together into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside.
- In a large bowl, toss together blueberries, cornstarch, lemon zest, lemon juice and remaining ¼ cup (60 ml) sugar.
- Transfer chilled dough to a lightly floured surface and roll out to a 12-in (30 cm) round. Carefully transfer to prepared baking sheet. Mound blueberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with cream and sprinkle with turbinado.
- Bake galette until crust is dark golden brown and filling is bubbling, 45 to 50 minutes. Let cool to room temperature before serving.
- Serve with a scoop of vanilla ice cream and a sprinkle of hazelnuts, if desired.
Drink Pairings
Grilled Bell Pepper & Tomato Salad
Make this hearty summer salad with grilled bell peppers, tomato, and goat’s cheese. This tasty salad is great for entertaining outdoors this summer while the barbecue is on! Simply, cool peppers after grilling to mix with other ingredients. Enjoy BC Day by making this salad with local BC ingredients from your farmer’s market. This recipe features goat’s cheese from BC!Ingredients
Serves 6
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
1 clove garlic, minced
2 tbsp (30 ml) grated Parmesan
1 tbsp (15 ml) freshly squeezed lemon juice
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) liquid clover honey, plus more to taste
1 tsp (5 ml) Italian seasoning or ¼ tsp (1 ml) each dried basil, thyme, rosemary and oregano
½ tsp (2.5 ml) kosher salt, plus more for seasoning
¼ tsp (1 ml) freshly ground black pepper, plus more for seasoning
½ medium red onion, thinly sliced
4 bell peppers (any combination of red, yellow and orange)
1 tbsp (15 ml) vegetable oil
3 to 4 heirloom tomatoes (various sizes and colours), cut into ½-in (1.25 cm) slices
1 cup (250 ml) packed baby arugula leaves
½ cup (125 ml) pitted green olives
3 tbsp (45 ml) toasted pine nuts
⅓ cup (80 ml) crumbled BC goat’s cheese of choice
Instructions
- Preheat barbecue grill to medium-high or broiler to high.
- Meanwhile, in a small bowl, make dressing by whisking olive oil, vinegar, garlic, Parmesan, lemon juice, mustard, honey, Italian seasoning, salt and pepper until well combined. Taste and adjust balance as desired with additional honey, salt and pepper. Set aside.
- Place onions in a small bowl along with a pinch of salt and a few ice cubes. Add cold water to cover and set aside while grilling peppers.
- Rub peppers with vegetable oil and season with salt and pepper. Grill over direct heat (or under broiler), turning occasionally, until well charred, 5 to 10 minutes. Transfer peppers to a bowl and cover top of bowl tightly with plastic wrap. Set aside until peppers have cooled enough to handle, about 10 minutes. When cooled, rub off blackened skins. Cut in half and discard seeds. Cut or tear peppers into pieces.
- When ready to serve, drain red onions and pat dry on a clean tea towel. Arrange grilled peppers and tomatoes on a serving platter. Drizzle with a little dressing before arranging red onions, arugula, green olives, pine nuts and cheese over tomatoes and peppers. Drizzle again with as much dressing as desired and serve.
Drink Pairings
Jamón Ibérico & Goat's Cheese Pintxos
Talk about tapas! Create your own Spanish pintxos with iberico ham, goat’s cheese, roasted peppers topped with your favourite olive! Host a tapas party this summer and serve along side a tasty Spanish Cava, Rioja red or a splash of sherry.Ingredients
Serves 12 Pintxos
2 tbsp (30 ml) olive oil
1 baguette, cut crosswise into twelve ½-in (1.25 cm) thick slices
1 cup (250 ml) roasted piquillo peppers or roasted red peppers, cut into 1½-in (4 cm) pieces
12 leaves arugula
10 oz (300 g) Caña de Cabra, chèvre or any soft goat’s cheese, cut into ½-in (1.25 cm) thick circles
12 Manzanilla olives
12 rashers jamón ibérico
salt and pepper, to taste
Instructions
- In a large skillet over medium heat, heat olive oil. Add baguette slices and fry until golden brown on both sides, 3 to 5 minutes.
- Build pintxos by topping each baguette slice with a piece of roasted pepper, an arugula leaf and a slice of cheese. Pierce an olive with a 4-in (10 cm) cocktail skewer, followed by a folded ribbon of jamón ibérico, then pierce skewer through the layered baguette slice to hold all ingredients together. Repeat to build 12 skewers.
- Sprinkle with salt and pepper and serve.
Drink Pairings
Burrata with Summer Stone Fruit
Burrata with Summer Stone Fruit?! How could one resist this seasonally delicious union of seasonal BC orchard fruit and Italian burrata cheese! Topped with balsamic glaze, shallots, and sprigs of fresh basil. This appetizer is perfect for elevated outdoor entertaining, or a casual kitchen hang with friends.Ingredients
Serves 6 to 8
2 ripe peaches, pitted and sliced
2 ripe nectarines, pitted and sliced
2 ripe apricots, pitted and sliced
1 cup (250 ml) cherries, pitted
2 balls burrata (about ¼ lb/110 g each)
3 tbsp (45 ml) extra-virgin olive oil
½ small shallot, finely sliced
fine sea salt and freshly ground black pepper, to taste
1 handful small fresh basil leaves, for garnish
Instructions
- In a large bowl, gently toss peaches, nectarines, apricots, plums and cherries. Transfer to a serving platter. Place burrata balls amongst the fruit.
- In a small bowl, whisk olive oil, balsamic glaze and shallots. Drizzle dressing over salad and season with salt and pepper. Scatter basil leaves over salad. Serve immediately.
Drink Pairings
Bruschetta with Zucchini, Asparagus, Ricotta & Lemon
Dining alfresco couldn’t be fresher with this outside dining menu! Try these easy-to-make appetizers by simply slicing a baguette and topping with zucchini, asparagus, and ricotta cheese! Toast the baguette slices or serve fresh as desired. Enjoy on the patio this summer!Ingredients
Serves 6 to 8
16 slices baguette, sliced about ½-in (1.25 cm) thick on a sharp diagonal
½ cup (125 ml) extra-virgin olive oil, divided, plus more for drizzling
sea salt and freshly ground black pepper
1 cup (250 ml) ricotta cheese
2 to 3 small zucchini (about ½ lb/225 g), sliced lengthwise into thin strips
½ lb (225 g) trimmed asparagus, sliced into 1-in (2.5 cm) pieces
1 clove garlic
3 tbsp (45 ml) freshly squeezed lemon juice, divided
2 tsp (10 ml) finely grated lemon zest
3 tbsp (45 ml) finely grated Parmesan
¼ cup (60 ml) walnut pieces, toasted
coarse sea salt, for finishing
fresh mint and basil leaves, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- Place baguette slices onto a baking sheet large enough to hold them in 1 layer. Brush both sides with half of the olive oil and season lightly with salt and pepper. Place in oven and toast for 5 minutes, then turn them over and bake for another 5 minutes, until lightly golden brown. Transfer toasts to a serving platter.
- Meanwhile, spoon ricotta into a colander lined with paper towels and allow to drain for 20 minutes.
- Preheat oven broiler to high. In a bowl, toss zucchini and asparagus in remaining olive oil and season with salt and pepper, to taste. Transfer vegetables to a baking sheet and spread evenly in 1 layer. Place under broiler for 6 to 8 minutes, turning vegetables every few minutes. They should be just cooked through with a little bit of char on the edges. Do not overcook. Remove from oven, finely grate garlic over vegetables, squeeze 1 tbsp (15 ml) lemon juice over all and toss to coat well.
- Transfer drained ricotta to a small bowl, add lemon zest and remaining 2 tbsp (30 ml) lemon juice, and fold together to combine. Season well with salt and pepper.
- Spread a dollop of ricotta mixture onto each toasted baguette slice and top with a few strips of zucchini and a few asparagus pieces. Sprinkle with Parmesan and walnuts, drizzle with a little olive oil and finish with coarse sea salt and freshly ground black pepper.
- To serve, garnish each bruschetta with fresh mint and basil leaves; serve immediately.
Drink Pairings
Whiskey & Nut Baked Camembert
Celebrate St. Patrick’s Day with an Irish-inspired brunch!Ingredients
Serves 8
oil, for greasing
1 x 16 oz (500 g) Camembert wheel
3 tbsp (45 ml) Irish whiskey
1 cup (250 ml) mixed nuts (such as pecans, almonds, cashews)
2 sprigs fresh rosemary, leaves removed from stem
3 sprigs fresh thyme, leaves removed from stem
3 tbsp (45 ml) maple syrup
flaky sea salt, to taste
freshly ground black pepper, to taste
Irish soda bread, for serving*
Instructions
- Preheat oven to 400 F (200 C). With a neutral oil, lightly grease a small baking dish or pie plate, preferably one that can also be used for serving.
- Score top of Camembert cheese, cutting about ½-in (1 cm) deep. Place in prepared baking dish, scored-side up. Drizzle whiskey over top of cheese and set aside for 10 minutes.
- Meanwhile, roughly chop nuts and add to a small bowl along with rosemary leaves and thyme leaves. Toss to combine.
- Top cheese with nut and herb mixture. Drizzle maple syrup over top and bake in oven until cheese is warm and softened and nuts are fragrant, about 10 to 12 minutes. Check on cheese often while it bakes. If nuts start to brown too fast, cover loosely with foil. Season warm baked cheese with a sprinkle of flaky sea salt and black pepper. Serve immediately alongside slices of Irish soda bread.
- *Purchase store-bought or you can find this recipe with the Irish Coffee Soda Bread Pudding recipe.
Drink Pairings
Irish Coffee Soda Bread Pudding & Whiskey Caramel Sauce
Celebrate St. Patrick’s Day with an Irish-inspired brunch!Ingredients
Serves 6
INGREDIENTS FOR SODA BREAD
1½ cups (375 ml) all-purpose flour
2 cups (500 ml) whole wheat flour
1 tbsp (15 ml) baking soda
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) kosher salt
½ tsp (2.5 ml) cream of tartar
3 tbsp (45 ml) unsalted butter, cold and cut into cubes
1½ cups (375 ml) buttermilk, plus extra
1 large egg
INGREDIENTS FOR WHISKEY CARAMEL SAUCE
1½ cups (375 ml) granulated sugar
⅔ cup (150 ml) water
1 tbsp (15 ml) liquid honey
¼ cup (60 ml) unsalted butter, cut into small pieces
2 oz (60 g) cream cheese, cut into small pieces
¼ tsp (1 ml) kosher salt
¼ cup (60 ml) Irish whiskey
¼ cup (60 ml) whipping cream
INGREDIENTS FOR BREAD PUDDING
½ cup (125 ml) raisins
¼ cup (60 ml) Irish whiskey
unsalted butter, for greasing
1 tbsp (15 ml) espresso powder
1 tbsp (15 ml) boiling water
4 large eggs
¾ cup (175 ml) light brown sugar
2 cups (500 ml) whole milk
½ cup (125 ml) brewed coffee, chilled
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) kosher salt
2 tbsp (30 ml) demerara sugar
whipped cream, to serve (optional)
Instructions
- To make Soda Bread, position rack in centre of oven, then preheat to 350 F (180 C). Line a baking tray with parchment paper and set aside.
- In a large bowl, whisk together both flours, baking soda, baking powder, salt and cream of tartar. Add butter and, using your hands, rub in butter between fingertips until mixture resembles breadcrumbs. Set aside.
- In a measuring jug or medium bowl, whisk together buttermilk and egg until thoroughly combined.
- Make a well in centre of flour mixture and add buttermilk mixture. Using a fork, incorporate liquid into flour mixture until just combined and a shaggy, sticky dough forms. Fine if a few dry patches remain. DO NOT overmix dough, as resulting loaf could become tough and dense. Turn out dough onto a floured surface and, using hands or a bench scraper, quickly and gently form dough into an 8-in (20 cm) round. Place on prepared baking tray and using a serrated knife, cut a large cross across top, cutting two thirds of the way into the dough. Brush loaf lightly with a little extra buttermilk. Transfer loaf to oven and bake until a wooden skewer inserted into centre comes out clean, about 45 to 60 minutes. Transfer to a wire rack to cool completely to room temperature. Soda Bread may be made up to 3 days in advance.
- While Soda Bread cools, make Whiskey Caramel Sauce. In a medium saucepan, add sugar, water and honey, then cook over medium-high heat, stirring occasionally, until sugar has completely dissolved. Stop stirring and allow mixture to simmer until golden, about 15 to 20 minutes. Remove saucepan from heat and stir in butter, cream cheese and salt, whisking constantly until thoroughly combined. Add whiskey and cream and continue to whisk, taking care as mixture may bubble up. If not all cream cheese incorporates into sauce, blend briefly with an immersion blender or in a blender until well combined. Transfer to a heatproof container and set aside to cool to room temperature. Whiskey Caramel Sauce may be made in advance and kept covered and refrigerated for up to 1 week. When ready to serve, warm gently in a small saucepan over low heat, stirring often.
- To make Bread Pudding, place raisins in a small bowl and pour whiskey over top. Set aside for 30 minutes, stirring once or twice. Drain raisins in a fine mesh sieve, discarding remaining liquid, and set aside.
- While raisins plump, preheat oven to 350 F (180 C). Grease six 12 oz (355 ml) mini casserole dishes with butter and set aside.
- In a small bowl, whisk together espresso powder and boiling water until powder has dissolved.
- In a large bowl, whisk eggs and brown sugar until well combined. Add milk, coffee, vanilla and salt and whisk again. Whisk in espresso mixture until well incorporated. Cut loaf of soda bread into 1-in (2.5 cm) cubes, then add to coffee mixture and toss well. Divide among prepared baking dishes, pouring any remaining custard mixture over plated puddings. Let puddings soak for at least 30 minutes.
- While puddings sit, preheat oven to 350 F (180 C).
- Place bread puddings on a baking tray, cover baking dishes with tin foil and bake for 20 minutes. Uncover, sprinkle with demerara sugar and continue to bake until an instant read thermometer inserted in centre registers 165 F (74 C), about another 10 minutes. Let bread puddings cool for 10 minutes.
- Serve warm bread puddings with Whiskey Caramel Sauce and whipped cream, if desired.
Drink Pairings
Sweet & Spicy Goat’s Cheese Board
A bevy of boards, both sweet and savoury, perfect for sharing.Ingredients
Serves 8
2 tsp (10 ml) fennel seeds
2 tbsp (30 ml) ghee
4 garlic cloves, thinly sliced
½ cup (125 ml) cilantro leaves and tender stems
10½ oz (300 g) fresh goat’s cheese, at room temperature
¼ cup (60 ml) sweet mango chutney
1 small, fresh Ataulfo mango, peeled, pitted and diced
1 tsp (5 ml) flaky sea salt
1 Thai red (bird’s eye) chili, sliced into thin rounds or ½ tsp (2 ml) red chili flakes
warm naan bread, for serving
Instructions
- Add fennel seeds to a dry frying pan and place over medium heat. Toast, stirring constantly, until fragrant, about 2 minutes. Transfer to a mortar and pestle, roughly grind warm fennel seeds and set aside. If you don’t have a mortar and pestle, place seeds on a cutting board and crush them using a heavy-bottomed saucepan. Transfer to a small bowl and set aside.
- Place frying pan back over medium heat and add ghee until melted and hot. Add garlic and fry, stirring constantly, for 30 seconds. Add cilantro, taking care as it will sputter and spit when it hits the hot oil, and fry with garlic until darker in colour and garlic has turned light golden brown, about 30 seconds to 1 minute. Using a slotted spoon, transfer garlic and cilantro to a small bowl and set aside. Save remaining infused ghee for another use or discard.
- Thickly spread goat’s cheese on cutting board and use a knife or back of a spoon to add swirls, peaks and valleys in cheese.
- When ready to serve, dot sweet mango chutney over goat’s cheese, then sprinkle with diced mango, toasted fennel seeds, fried garlic and cilantro, flaky sea salt and chili flakes. Serve alongside warm naan bread for dipping.
Drink Pairings
Homemade Labneh Board
A bevy of boards, both sweet and savoury, perfect for sharing.Ingredients
Serves 8
4 cups (1 L) whole milk yogurt
½ tsp (2.5 ml) kosher salt
2 red radishes, very thinly sliced on a mandoline
1 Persian cucumber, finely diced
6 yellow cherry tomatoes, sliced into rounds
⅓ cup (75 ml) pomegranate seeds
2 tbsp (30 ml) fresh mint leaves, large leaves roughly torn
2 tbsp (30 ml) za’atar spice
2 tbsp (30 ml) extra-virgin olive oil
warm pita bread, for serving
Instructions
- Place a fine mesh sieve over a large bowl and line with 2 layers of cheesecloth. In a medium bowl, stir together yogurt and salt before transferring to cheesecloth-lined sieve. Fold corners of cheesecloth over yogurt and place in refrigerator to allow whey to drain away from yogurt for at least 24 hours and up to 36 hours, resulting in homemade labneh.
- Thickly spread labneh on cutting board. Using a knife or back of a spoon, add swirls, peaks and valleys in labneh.
- When ready to serve, sprinkle labneh with radish rounds, diced cucumber, cherry tomatoes, pomegranate seeds, mint and za’atar. Drizzle with olive oil and serve alongside warm pita bread for dipping.
Drink Pairings
Springtime Honey & Flower Butter Board
A bevy of boards, both sweet and savoury, perfect for sharing.Ingredients
Serves 8
1 cup (250 ml) unsalted butter, softened
2 tsp (10 ml) flaky sea salt
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) fresh chives, chopped
2 tbsp (30 ml) fresh mint leaves, torn or cut into chiffonade
2 tbsp (30 ml) fresh tarragon leaves, left whole or torn
2 tbsp (30 ml) edible flowers, dried or fresh
1 tbsp (15 ml) wildflower honey
warm baguette, for serving
Instructions
- In a medium bowl, mash butter with a spoon until it is the consistency of peanut butter but not melted. Transfer softened butter into a couple of piping bags fitted with different shaped and sized star piping tips. Pipe rosettes of butter onto cutting board. Alternatively, thickly spread butter onto cutting board and use a knife or back of a spoon to add swirls, peaks and valleys in butter.
- Liberally sprinkle flaky sea salt and lemon zest over butter.
- In a small bowl, gently toss together chives, mint, tarragon and edible flowers until well combined. Sprinkle over butter before drizzling wildflower honey over top of everything.
- Serve alongside warm slices of baguette for dipping.