PB&J

When Carolan’s Peanut Butter Liqueur hit the market, it wasn’t long before a relationship blossomed with jelly. Now, the affair with jelly really shouldn’t be a surprise to anyone, it’s a classic flavour combination that cannot be denied. Raspberry is used in the following recipe, but you could easily substitute another favourite jelly flavour to personalize the experience. Try serving it with a slice of toast, reminiscent of nostalgic flavours.
Ingredients Instructions

Ingredients

Serves 1
1 tbsp (15 ml) raspberry jam, plus extra to rim glass
½ cup (125 ml) chocolate-covered peanuts, finely chopped, to rim glass
¾ oz (22 ml) Carolans Peanut Butter Irish Cream
¾ oz (22 ml) Jameson Irish Whiskey

Instructions

  1. To prepare cocktail glass, spread a thin layer of raspberry jam on a small plate and an even layer of chocolate-covered peanuts on a second plate. Moisten rim of an old-fashioned glass with raspberry jam, then dip rim into chocolate-peanut mixture. In a cocktail shaker with cubed ice, combine Irish cream, Irish whiskey and 1 tbsp (15 ml) raspberry jam. Shake vigorously and fine strain over cubed ice into prepared glass.
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Featuring

Spinach Feta Rolls

These soft rolls are lined with a savoury spinach, dill, green onion and feta filling. If you crossed a spinach pie with a cinnamon roll, you'd get these! These are a perfect bun to start your morning if you don’t want something sweet. Easy to whip up the night before to have them ready for New Years brunch. Try pairing this recipe with Four Winds Featherweight IPA or Motts Clamato Caesar Original
Ingredients Instructions

Ingredients

Serves 12
2 cups (500 ml) whole milk, warmed
1 tbsp (15 ml) granulated sugar
2 × ¼ oz (7 g) envelopes instant yeast
½ cup (125 ml) unsalted butter, melted
2 eggs, divided
6 cups (1.5 L) all-purpose flour, plus more for shaping
3 tsp (15 ml) kosher salt, divided
1 bunch green onions, thinly sliced
4 cloves garlic, minced
2 tbsp (30 ml) extra-virgin olive oil
½ cup (125 ml) finely chopped fresh dill
1 lb (450 g) frozen spinach, thawed, drained and excess water squeezed out
1 lemon, zest only
¼ tsp (1 ml) freshly ground black pepper
½ tsp (2.5 ml) dried oregano
2 tbsp (30 ml) sour cream
12 oz (340 g) cubed feta
1 egg yolk
2 tbsp (30 ml) whipping cream

Instructions

  1. In bowl of a stand mixer, combine milk, sugar and yeast. Let sit for 10 minutes, or until yeast has dissolved and is bubbly.
  2. Add butter, 1 egg, flour and 1 tsp (5 ml) salt. Mix with a dough hook until smooth and elastic, 3 to 5 minutes. If you do not have a mixer, mix and knead by hand for 8 to 10 minutes.
  3. Transfer dough to a clean bowl and cover with a damp tea towel. Let rise at room temperature until doubled in size, about 1 hour, or place in refrigerator and let rise overnight.
  4. While dough is rising, make filling. In a small frying pan over medium heat, sweat green onions and garlic in olive oil. Transfer to a medium mixing bowl. Add dill, spinach, remaining 2 tsp (10 ml) salt, lemon zest, pepper, oregano, sour cream, remaining egg and feta and mix well. Check seasoning and adjust, then set aside.
  5. Once dough has risen, roll out to an 11 × 18-in (28 × 45 cm) rectangle.
  6. Spread spinach mixture evenly on dough. Tightly roll into an 18-in (45 cm) log. Place log on a baking sheet and set in freezer for about 10 minutes to slightly chill dough and make it easier to handle.
  7. Meanwhile, line a large baking sheet with parchment.
  8. Remove log from freezer and lay on a cutting board. Cut into 12 even slices. Cover with a damp towel or plastic wrap and let rise for 1 to 1½ hours, or until doubled in size. If making ahead, add cut slices to baking sheet, cover with plastic wrap and store in refrigerator overnight. When ready to bake, take out while oven preheats.
  9. Preheat oven to 350 F (175 C) and set oven rack to centre position.
  10. Once rolls have risen, mix egg yolk and whipping cream and brush onto rolls. Bake for 30 to 35 minutes, until golden brown.
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Drink Pairings

Salmon Crisps

Delicate and decadent, these impressive Salmon Crisp appetizers are unique little works of art, yet deceivingly easy to make, and oh-so-delicious! Capers offer a staccato of tangy flavours to a creamy dip that balances smoked salmon rosettes in crisp phyllo cups. Serve them at any elegant event, and watch your guests come back for more Try pairing this recipe with Quails Gate Rose.
Ingredients Instructions

Ingredients

Serves 12 crisps
2 tbsp (30 ml) vegetable oil
2 sheets phyllo pastry (about 12 × 16‑in/30 × 40 cm each), thawed
1 × 5.2 oz (150 g) package Boursin cheese
2 tbsp (30 ml) sour cream
¼ cup (60 ml) finely chopped shallots
3 tbsp (45 ml) capers, drained, finely chopped
7 oz (200 g) thinly sliced smoked salmon
fresh dill, for garnish

Instructions

  1. Preheat oven to 350 F (175 C). Using a pastry brush, lightly grease 12 mini muffin cups with oil.
  2. Stack both phyllo sheets together. Using a sharp knife, cut into about 4-in (10 cm) squares, yielding 12 squares per sheet and 24 in total. Gently press 1 phyllo square into each muffin cup. It will naturally crease as it shapes into cup. Brush only the pastry inside of cup with oil, not the part standing over sides. Lightly press another phyllo square into cup and brush similarly with oil, pushing pastry into bottom and sides of muffin cup. Repeat with remaining 11 cups.
  3. Bake for 5 to 7 minutes, until pastry turns light gold. Remove from oven and allow to cool for 5 minutes in pan. Gently remove each pastry cup and cool completely on a rack. Store in an airtight container in a cool, dry place until ready to use. Can be made up to a day in advance.
  4. In a small bowl, mix Boursin and sour cream until fully incorporated. Mix in shallots and capers. Spoon into a piping bag and cut a small hole, about ½-in (1.25 cm) in diameter, at the tip.
  5. Pipe cheese mixture equally into each phyllo cup. Roll smoked salmon slices into rosettes or fold loosely over cheese filling. Garnish with dill and serve.
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Drink Pairings

Milk Chocolate

Forty Creek masterfully crafts cream liqueurs to compliment the Canadian Whisky they use as a distinct base spirit. This cocktail is a delightful and indulgent reminder how well chocolate and dairy work so well with each other. This recipe is not only delicious with the Forty Creek “Original Cream” but is equally amazing with their “Butter Tart” or “Nanaimo Bar” options.
Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) Forty Creek Original Cream Liqueur
1 oz (30 ml) McGuinness Crème de Cacao
shaved chocolate, for garnish

Instructions

  1. Chill a Nick & Nora glass in freezer for 5 minutes. In a cocktail shaker with cubed ice, combine Forty Creek and crème de cacao. Shake vigorously and fine strain into chilled glass. Garnish with shaved chocolate.
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Green Olive & Smoked Almond Biscotti

This savoury take on a biscotti is just as at home on a cheese plate as it is next to a glass of wine. With their satisfying crunch, biscotti is an excellent canvas for spices, nuts and strong flavours. Feel free to customize the add in to create your own savoury biscotti creation. Try pairing this recipe with Friuli Pinot Grigio Ruffino Aqua Di.
Ingredients Instructions

Ingredients

Serves about 30 biscotti
3 cups (750 ml) all-purpose flour
2 tsp (10 ml) baking powder
1 cup (250 ml) pitted green olives (such as Castelvetrano), sliced in half
½ cup (125 ml) smoked almonds
½ tsp (2.5 ml) kosher salt
2 tbsp (30 ml) chopped fresh thyme leaves
1 cup (250 ml) finely grated Parmesan
2 large eggs
½ cup + 2 tbsp (155 ml) whole milk, plus more if needed

Instructions

  1. Preheat oven to 325 F (160 C). Line an 8-in (20 cm) square cake pan with parchment.
  2. In a large bowl, combine flour, baking powder, olives, almonds, salt, thyme and Parmesan and mix with a wooden spoon. Make a well in centre of mixture, add eggs and milk into well and mix well to combine. If there is lots of flour left in bottom of bowl, add an extra 1 tbsp (15 ml) milk and combine to make a stiff dough.
  3. Press mixture evenly into base of prepared pan. Bake until puffed and just starting to brown around edges, about 30 minutes. Let cool in pan for 10 minutes, then remove from pan and set aside until cool enough to handle, about another 10 minutes.
  4. Line 3 large baking sheets with parchment.
  5. Using a sharp knife, slice cooled cake into ¼-in (0.6 cm) thick slices and place on prepared baking sheets. Bake again until crisp and lightly golden, about another 20 minutes. Transfer biscotti to racks to cool completely before serving. Can be stored, fully cooled, in an airtight container at room temperature for up to 5 days.
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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 Instructions

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

  1. 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.
  2. 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.
  3. Pipe cheese mixture about a third of the way up each dome and smooth surface with the back of a spoon.
  4. Spread 1 tbsp + 1 tsp (20 ml) pesto on top of cheese in each dome and smooth with the back of a spoon.
  5. Pipe cheese over pesto to fill each dome, leaving ¼-in (0.6 cm) space on top.
  6. 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.
  7. 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.
  8. Refrigerate for at least 2 hours before serving. Can be refrigerated for up to 2 days.
  9. Unwrap each globe and decorate with herbs, as desired. Serve with crackers.
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Drink Pairings

Madame Boulevardier

A Boulevardier is one of the many variations of a classic Negroni, using bourbon instead of gin. The Madame Boulevardier takes on a delightful wintery twist by adding Nutty Olorosso sherry instead of red vermouth, resulting in an expression of walnut and almond flavours along with a warming dried fruit character. The sweetness is balanced by the complex bitterness of Campari for a memorable cocktail experience. Featuring Bulleit Bourbon, Campari and Oloroso Nutty Sherry.
Ingredients Instructions

Ingredients

Serves
1½ oz (45 ml) Bulleit Bourbon
1 oz (30 ml) Campari
1 oz (30 ml) González Byass Oloroso Nutty Sherry
lemon peel, for garnish

Instructions

  1. Chill an old-fashioned glass in freezer for 5 minutes. In a mixing glass with cubed ice, combine bourbon, Campari and sherry. Stir well to chill and dilute, then strain over cubed ice in chilled glass. Garnish with a lemon peel.
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Featuring

Crowned Vegetables

A melange of vegetables encased in delicate phyllo pastry makes for a majestic vegetarian showstopper at any festive table! Leftovers, if any, make delicious companions to a piping chowder or serve under a fried egg for a hearty brunch. Who knew vegetables could taste and look so good! Try pairing this recipe with Pouilly Fuisse Chartron Et Trebuchet Chapelle.
Ingredients Instructions

Ingredients

Serves 8-10
3 cups (750 ml) golden beets cut into 1- to 1½-in (2.5 to 4 cm) chunks
4 tbsp (60 ml) olive oil, divided
1 tsp + 2 tbsp (35 ml) salt, divided, plus more to taste
1 tsp (5 ml) pepper, divided
2 cups (500 ml) carrots cut into 1- to 1½-in (2.5 to 4 cm) chunks
2 cups (500 ml) red beets cut into 1- to 1½-in (2.5 to 4 cm) chunks
2 to 3 potatoes (about 1½ lbs/680 g), peeled and cut into 3-in (7.5 cm) chunks
1 yam (about ½ lb/225 g), peeled and cut into 3-in (7.5 cm) chunks
2 tbsp (30 ml) butter
2 tbsp (30 ml) sour cream
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) Tabasco
½ tsp (2.5 ml) white pepper
1 cup (250 ml) chopped green onions
10 to 12 sheets phyllo pastry (about 12 × 16‑in/30 × 40 cm each), thawed if frozen
½ cup (125 ml) clarified butter or ghee, melted
2 cups (500 ml) button mushrooms
1 cup (250 ml) frozen green peas, thawed
1 cup (250 ml) shredded Tex-Mex cheese or preferred cheese
fresh herbs, for garnish, as desired

Instructions

  1. Preheat oven to 375 F (190 C). Line 3 baking sheets with foil.
  2. In a large bowl, toss golden beets with 2 tbsp (30 ml) olive oil, ½ tsp (2.5 ml) salt and ½ tsp (2.5 ml) pepper. Spread on 1 baking sheet.
  3. In same bowl, toss carrots with 1 tbsp (15 ml) olive oil, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) pepper. Spread on second baking sheet.
  4. In same bowl, toss red beets with 1 tbsp (15 ml) olive oil, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) pepper. Spread on third baking sheet.
  5. Roast each baking sheet of vegetables for 30 to 40 minutes, until tender enough for a fork to pierce through but with some resistance. Remove from oven and allow to cool. Can be made a day in advance and refrigerated until ready to use.
  6. In a large saucepan or stockpot, cover potatoes and yams with water up to 2-in (5 cm) higher than vegetables. Add remaining 2 tbsp (30 ml) salt and bring to a boil. Continue cooking for 20 to 25 minutes, until tender enough for fork to pierce into a chunk of potato or yam easily. Drain vegetables into a colander and return to saucepan or stockpot.
  7. Add butter, sour cream, Dijon mustard, Tabasco and white pepper. Using a potato masher, mix until smooth and fluffy. Add green onions and mix well. Season with salt, as desired. Cool completely. Can be made a day in advance and refrigerated until ready to use.
  8. When ready to assemble, preheat oven to 375 F (190 C) and adjust oven rack to centre position. Lightly spray or brush the inside of a Bundt cake pan that’s about 4-in (10 cm) high and 10-in (25 cm) in diameter.
  9. Place phyllo sheets stacked up on a clean work surface. Cut phyllo stack along shorter edge into 4-in (10 cm) wide strips and cover with a slightly damp tea towel to avoid drying. Using 1 phyllo strip at a time, line bottom and sides of Bundt pan, allowing for about a 5-in (12.5 cm) overhang on outer edge of pan. Brush each strip generously with melted clarified butter or ghee after each placement. This should build up to 3 to 4 layers of phyllo pastry.
  10. Spread one-third of mashed potato mixture on phyllo pastry along the inside of Bundt pan. In a large mixing bowl, mix remaining mashed potato mixture with roasted golden beets, roasted carrots, mushrooms, peas and shredded cheese. Spread half of mixture evenly into prepared Bundt pan. Scatter half of roasted red beets evenly on top. Spread remaining potato mixture and layer with remaining red beets. Gently press to compress filling. Fold overhanging phyllo over filling and tuck into inside edge of pan. Do not worry about how the surface looks, as it will become the bottom of the crown. Bake for 45 minutes.
  11. Remove from oven and let rest in pan for at least 5 minutes. Carefully invert Bundt pan onto a large baking sheet and return crown to oven. Bake for another 15 to 20 minutes, until surface turns golden brown. Remove from oven and let rest for 5 minutes. Carefully transfer to serving platter and garnish with herbs as desired.
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Drink Pairings

Crustless Quiche with Smoked Salmon

We all love quiche, but it is a commitment to make, this recipe doesn’t have a crust and so it’s so easy! You still get the decadent custard but with a lot less effort. Baking it at a lower temperature ensures the custard stays soft and delicate. This style makes it easy to whip up on a holiday morning. Try pairing this recipe with Chardonnay Kendall Jackson Vintners Reserve or Villa Teresa Prosecco Frizzante.
Ingredients Instructions

Ingredients

Serves 6
2 tbsp (30 ml) butter, room temperature, for dish
8 eggs
1 cup (250 ml) whipping cream
1 cup (250 ml) whole milk
2 tsp (10 ml) salt
¼ tsp (1 ml) freshly ground black pepper
3 tbsp (45 ml) finely chopped fresh chives, divided
2 tbsp (30 ml) finely chopped fresh parsley leaves, divided
vegetable oil, for frying
3 tbsp (45 ml) capers, drained and dried on paper towel
¼ cup (60 ml) crème fraîche
1 lemon, zest only
3 oz (85 g) cold-smoked salmon

Instructions

  1. Preheat oven to 325 F (160 C). Butter a 10‑in (25 cm) pie plate or quiche dish and set aside.
  2. In a medium mixing bowl, mix eggs, whipping cream, milk, salt, pepper, 2 tbsp (30 ml) chives and 1 tbsp (15 ml) parsley. Check seasoning and adjust.
  3. Pour into pie plate and bake for 45 minutes to 1 hour, or until custard is set. Remove from oven and set aside. If making ahead, store in refrigerator until ready to serve.
  4. While quiche is baking, fill a small saucepan with 1-in (2.5 cm) vegetable oil and heat over medium-high. Once oil is hot, carefully fry capers until they have popped open and are crisp, about 3 minutes. Remove from oil and drain on paper towels. Set aside.
  5. Mix crème fraîche with lemon zest and remaining chives and parsley.
  6. Before serving, arrange salmon on quiche and garnish with crème fraîche and capers. If made ahead, quiche can be served cold, at room temperature, or reheated in oven at 350 F (160 C) for 15 minutes before arranging with salmon and garnishing.
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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 Instructions

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

  1. Line a 5 × 12-in (12.5 × 30 cm) loaf pan with plastic wrap. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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Drink Pairings

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