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 Instructions

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. To serve, garnish with a couple of fresh raspberries and mint leaves. Serve chilled.
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Drink Pairings

Spot Prawn Rhubarb Ceviche

Fresh spot prawns stand as a cherished West Coast ingredient. Yet, their availability is fleeting, harvested only for a brief period each spring. Maximize their appeal by incorporating them into this vibrant Spot Prawn Rhubarb Ceviche, guaranteed to attract much admiration. Try pairing this recipe with Ruffino Aqua di Venus Pinot Grigio or Veuve du Vernay Brut Rose.
Ingredients Instructions

Ingredients

Serves 6
¼ cup (60 ml) roughly chopped fresh rhubarb (about 1 large stalk)
1 lemon, juice only (about 3 tbsp/45 ml)
1 lime, juice only (about 2 tbsp/30 ml)
1 handful fresh cilantro, leaves and stems separated
1 jalapeño pepper, halved widthwise through its centre
kosher salt, to taste
¼ small red onion
¼ cup (60 ml) salted almonds
¼ English cucumber
14 oz (398 g) spot prawn tails, peeled and deveined
microgreens of choice, for garnish
Plantain Chips, to serve, make ahead, recipe follows
Plantain Chips:
vegetable oil, for frying
3 green plantains (about 1½ lbs/680 g)
1½ tsp (7.5 ml) fine sea salt

Instructions

  1. In a blender, combine rhubarb, lemon juice and lime juice and blend until smooth. Transfer to a medium non-reactive bowl along with cilantro stems, top half of jalapeño and a pinch of salt. Refrigerate for 1 hour to allow dressing to infuse.
  2. Dice red onion and put in a bowl of ice‑cold water for 10 minutes, then drain and pat dry with paper towel. Set aside.
  3. Finely slice remaining half of jalapeño into rings and roughly chop cilantro leaves and almonds. Dice cucumber and place in a large non-reactive bowl along with diced red onions, jalapeño rings, chopped cilantro and almonds. Set aside.
  4. Cut spot prawn tails into bite-sized pieces and add to bowl with vegetable mixture.
  5. Once ceviche dressing has infused, strain it through a fine-mesh strainer and discard jalapeño top and cilantro stems. Pour dressing over spot prawn mixture. Set aside for 5 minutes so acid in marinade begins to “cook” prawns and they start to turn opaque. Taste and season with extra salt, if desired.
  6. To serve, divide among 6 small glasses. Garnish with microgreens and serve with Plantain Chips.
  7. Plantain Chips: In a deep fryer or large, deep saucepan over medium heat, heat oil until it registers 375 F (190 C) on a deep-frying thermometer. Line a baking sheet with paper towel and set aside. Peel plantains. Using a sharp knife or mandoline, slice crosswise into thin rounds. Place sliced plantains, about 6 to 8 at a time, in hot oil and fry, turning frequently, until golden, 30 to 45 seconds. Transfer to lined baking sheet and season immediately with a sprinkle of salt. Can be made up to 2 days ahead and kept in an airtight container at room temperature.
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Drink Pairings

Mushroom Polenta Board

One of life’s greatest gifts in the Pacific Northwest is a spring walk through a BC forest, where winter’s rains have given way to new life at every turn – mushrooms peeking through the undergrowth, splashes of green, and the sweet smell of pine. Try not to be inspired! All mushrooms for this Mushroom Polenta Board recipe can be purchased in stores or at your local farmers' markets. Try pairing this recipe with Quails Gate Pinot Noir or Saintly the Good Rosé.
Ingredients Instructions

Ingredients

Serves 2 as a main course or 4 as a starter
LEMON PINE NUT CRUMB
1 tbsp (15 ml) olive oil or butter
½ tsp (2.5 ml) minced garlic
¼ cup (60 ml) panko bread crumbs
2 tbsp (30 ml) pine nuts, toasted and roughly chopped
1 lemon, zest only
⅛ tsp (a pinch) salt
3 tbsp (45 ml) finely chopped fresh parsley
ROASTED CREMINI MUSHROOMS
8oz (225 g) cremini mushrooms
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) melted butter
½ tsp (2.5 ml) chopped fresh rosemary
¼ tsp (1 ml) garlic powder
⅛ tsp (a pinch) each salt and freshly ground black pepper
POLENTA
½ cup (125 ml) cornmeal
2½ cups (625 ml) chicken or vegetable stock
1 tbsp (15 ml) butter
salt, to taste
MARSALA MUSHROOM SAUCE
2 tbsp (30 ml) olive oil
6 oz (170 g) mixed mushrooms (chanterelle, oyster, portobello, etc.), cut into large bite-sized pieces
1 shallot, finely diced
2 tsp (10 ml) minced garlic
½ tsp (2.5 ml) dried tarragon
⅔ cup (160 ml) Marsala
½ cup (125 ml) chicken stock
¼ cup (60 ml) whipping cream
½ tsp (2.5 ml) cornstarch, dissolved in 1 tsp (5 ml) water
salt and freshly ground black pepper, to taste
microgreens and fresh herbs, for garnish

Instructions

  1. To make Lemon Pine Nut Crumb, in a pan over medium-low heat, heat olive oil or melt butter. Add garlic and gently sauté until fragrant but not browned. Add panko, pine nuts, lemon zest and salt, stir to coat and cook until panko is light golden brown. Cool, then stir in parsley. Set aside.
  2. To make Roasted Cremini Mushrooms, preheat oven to 425 F (220 C) and line a baking sheet with parchment. In a bowl, toss mushrooms with oil, melted butter, rosemary, garlic powder, salt and pepper. Spread out on lined baking sheet and roast for 25 to 30 minutes, until mushrooms have released their juices and become tender.
  3. To make Polenta, in a container with a lid, mix cornmeal and stock, cover and refrigerate overnight. This will allow cornmeal grains to fully hydrate, resulting in a smoother, silkier texture. The next day, transfer cornmeal and stock to a saucepan and bring to a boil over medium-high heat, stirring regularly. When polenta starts to bubble and spit, lower heat and cook for 25 to 30 minutes, until thickened and grains are no longer gritty. Stir frequently and take care not to let polenta stick and burn. Remove from heat and stir in butter and salt. Keep warm.
  4. To make Marsala Mushroom Sauce, place a large heavy-bottomed pan over medium-high heat and add oil. Sauté mushrooms until nicely browned, 5 to 6 minutes, then stir in shallots, garlic and tarragon. Once shallots and garlic have softened and become fragrant, deglaze pan with Marsala and reduce by half. Add stock and cream, reduce by half again, then thicken with cornstarch slurry. Season with salt and pepper.
  5. To assemble, spoon polenta onto a board or divide onto plates. Top with roasted creminis and spoon Marsala mushroom sauce overtop. Sprinkle with lemon pine nut crumb and garnish with microgreens and fresh herbs as desired.
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Drink Pairings

A Grand Celebration

For a truly grand holiday celebration, let Grand Marnier, a year-round favourite take center stage at the holiday table to add an elevated touch to all cocktails. Try this delicious cocktail, with Grand Marnier as the star, highlighted by cranberry juice, a couple dashes of bitters and topped with a bubbly of choice - worthy of a grand celebration. Featuring Grand Marnier Cordon Rouge and Segura Viudas Brut Reserva Cava.
Ingredients Instructions

Ingredients

Serves 1
1 oz (30 ml) Grand Marnier Cordon Rouge
1 oz (30 ml) organic 100% pure cranberry juice* (not from concentrate)
2 dashes aromatic bitters
2 oz (60 ml) Segura Viudas Brut Reserva Cava
1 sprig rosemary, for garnish
3 sugared cranberries, for garnish

Instructions

  1. In a mixing glass with cubed ice, combine Grand Marnier, cranberry juice and bitters. Stir to chill and dilute then strain into a coupe glass.
  2. Top with cava and garnish with rosemary and sugared cranberries on a cocktail pick, or as desired.
  3. *This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
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Featuring

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 Instructions

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

  1. 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.
  2. Add mascarpone to egg yolk mixture and stir to combine. Do not overmix, as it could curdle.
  3. 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.
  4. 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.
  5. Using a sieve, dust cocoa powder on top of tiramisu before serving.
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Drink Pairings

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