Fall Spritz

A cocktail by Barry Jackson, bar manager at Acquafarina from their fall menu.
Ingredients Instructions

Ingredients

Serves 1
3 to 4 blackberries
1½ oz (45 ml) Boodles London Dry Gin
½ oz (15 ml) St-Germain Elderflower Liqueur
¼ oz (7 ml) honey water*
¼ oz (7 ml) Orgeat
1 oz (30 ml) coconut water
soda water, to top
blackberry and mint, for garnish

Instructions

  1. *1:1 ratio of honey dissolved in boiling water. Allow to cool before using.
  2. In a cocktail shaker, muddle blackberries, then add gin, elderflower liqueur honey water, Orgeat and coconut water. Shake then double-strain into a double-rocks glass over fresh ice. Top with soda and garnish with fresh blackberries and mint.
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Invisible Man

This milk punch recipe is inspired by the classic 1933 horror film, where Dr. Jack Griffin, a British scientist discovers the secret of invisibility, but after experimenting on himself, he goes mad and wreaks havoc on a British town. In this cocktail, the flavours are similar to a London Fog, but the milk solids are filtered out, making the cocktail in essence "invisible."
Ingredients Instructions

Ingredients

Serves 1
15 oz (450 ml) whole milk (3.25%)
¼ cup (60 ml) granulated sugar
peel of 2 lemons, no pith
15 oz (450 ml) Earl Grey tea (steep 1 tea bag, 1 minute)
25 oz (750 ml) Aviation American Gin
7.5 oz (225 ml) Licor 43 Liqueur
7 oz (210 ml) lemon juice
½ oz (15 ml) orange flower water
lemon peel, for garnish

Instructions

  1. Pour milk into a large container. Set aside. In a second container, combine sugar and lemon peel then gently muddle until lemon oil is released (approximately 45 to 60 seconds). Add hot tea and stir to dissolve sugar. Stir in gin, Licor 43, lemon juice and orange flower water. Pour gin mixture into milk (NEVER pour milk into gin). Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours. Line a fine-mesh strainer with a coffee filter and set over a large container. Gently pour the alcohol-milk mixture into coffee filter and let drain. Discard curds and coffee filter. Transfer clarified punch to a sealed container and refrigerate until ready to serve. To serve, pour 4 oz (120 ml) of chilled punch into a chilled coupe glass and express the oil from a coin-sized lemon peel over the surface, then discard peel.
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Million Dollar Ridge

A cocktail by Barry Jackson, bar manager at Acquafarina from their fall menu.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Courvoisier VS Cognac
½ oz (15 ml) Luxardo Amaretto Di Saschira
1 oz (30 ml) fresh orange juice
½ oz (15 ml) fresh lemon juice
3 to 4 fresh mint leaves, slapped
½ oz (15 ml) maple syrup
dried orange wheel, for garnish

Instructions

  1. In a cocktail shaker with ice, combine all ingredients, then shake and double strain into a Martini glass. Garnish with a dried orange wheel.
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Jekyll & Hyde

This cocktail takes inspiration from the 1886 classic novel, where the kind and respected scientist Dr. Jekyll experiments with a secret serum and transforms into Mr. Hyde, the evil, self-indulgent and uncaring antithesis. Experience the first sips of bright, sweet and tart pineapple rum, then taste as it transforms into a different cocktail as the smoked tea ice cube melts.
Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) Captain Morgan Pineapple Rum
2 cups (500 ml) Lapsang Souchong (smoked tea)*
¾ oz (22 ml) lemon juice
¾ oz (22 ml) simple syrup**

Instructions

  1. Pour 2 cups (500 ml) Lapsang Souchong tea into large cube or spherical ice moulds and freeze until solid. In a mixing glass with cubed ice, stir pineapple rum, lemon juice and simple syrup then strain mixture over prepared large cube or sphere of frozen smoked tea in a chilled old-fashioned glass.
  2. * Steep 2 tea bags or 2 tsp (10 ml) of loose leaf lapsang souchong in 2 cups (500 ml) boiled water for 4 minutes. Allow to cool before using.
  3. ** 1:1 ration of sugar dissolved in boiling water. Let cool before using.
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Brûlée Pumpkin Doughnuts

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Pumpkin pie in a doughnut, this brûléed pumpkin doughnut is just what you need to get you into the fall spirit.
Ingredients Instructions

Ingredients

Serves Makes about 18 doughnuts
SPICED VANILLA CREAM FILLING:
2 cups (500 ml) whole milk
1 vanilla bean, split and seeds scraped out
½ cup (125 ml) granulated sugar
3 tbsp (45 ml) cornstarch
¼ tsp (1 ml) kosher salt
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) ground nutmeg
4 large egg yolks
2 tbsp (30 ml) unsalted butter, cut into ½-in (1.25 cm) cubes
PUMPKIN DOUGHNUTS:
1 cup (250 ml) whole milk
2 cups (500 ml) granulated sugar, divided
1 tbsp (15 ml) active dry yeast
⅓ cup (75 ml) unsalted butter, melted and cooled
1 large egg
1 tsp (5 ml) fine sea salt
1 cup (250 ml) canned pumpkin purée
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
1 tsp (5 ml) vanilla extract
5½ cups (690 g) all-purpose flour
canola oil, for frying
¼ cup (60 ml) clover honey

Instructions

  1. To make Spiced Vanilla Cream Filling, in a medium saucepan, combine milk with scraped vanilla bean along with its seeds. Bring just to a simmer over medium heat while stirring constantly. Remove saucepan from heat, cover and set aside for 30 minutes.
  2. In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
  3. In a medium heatproof bowl, whisk together sugar, cornstarch, salt, cinnamon, ginger and nutmeg until well combined. Add egg yolks and whisk until mixture is pale yellow, thick and fluffy, about 1 minute. Uncover infused milk and remove vanilla bean, rinsing and setting aside for another use, if desired. While whisking continuously, slowly pour milk into egg mixture in a thin stream until all has been added. Return mixture to same saucepan and place over medium heat. Whisk constantly until pastry cream begins to thicken, about 5 minutes. Once it starts to thicken, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. Once bubbles start to appear, whisk continuously for 1 minute. Remove saucepan from heat and whisk in butter until thoroughly combined. Strain pastry cream through a fine mesh sieve set over a clean medium, heatproof bowl. Immediately place a piece of buttered parchment paper directly on surface of pastry cream to prevent a skin from forming. Transfer bowl to prepared ice bath for 30 minutes. Remove bowl from ice bath and refrigerate pastry cream for 2 hours.
  4. While pastry cream chills, make doughnut dough. In a small saucepan, over medium heat, warm milk until lukewarm, about 3 minutes. Do not overheat milk, as it can kill the yeast. Pour milk into a large bowl and whisk in 1 cup (250 ml) sugar. Sprinkle yeast over milk mixture and let it stand until frothy, about 5 minutes. Once frothy, whisk in melted butter, egg, salt, pumpkin purée, cinnamon, nutmeg and vanilla until well combined.
  5. Begin adding flour, about 1 cup (250 ml) at a time, mixing well with a wooden spoon after each addition. Once a dough ball forms, invert dough onto a lightly floured work surface. Knead dough for 4 to 5 minutes, dusting occasionally with flour as needed, until dough is super soft and slightly sticky. Place dough in a clean mixing bowl, cover with a tea towel and set aside, allowing to proof until doubled in size, about 1 to 1½ hours.
  6. Once dough has proofed, pour at least 1-in (2.5 cm) of oil into a large heavy-bottomed stockpot or large cast iron pan and attach a thermometer. Warm oil over medium-high heat until it reaches 350 F (180 C).
  7. Meanwhile, knead proofed dough lightly a couple of times then use a rolling pin to roll out to ½-in (1.25 cm) thickness on a lightly floured work surface. Using a 3-in (8 cm) circle cutter, cut out as many circles as possible, then collect scraps, knead and repeat rolling and cutting one more time.
  8. Working in batches of 4 or 5 at a time, carefully place doughnuts into preheated oil and fry, turning halfway through cooking time, until deep golden brown on both sides, about 3 to 4 minutes per side. Once done, place doughnuts on a paper towel-lined baking tray to absorb excess oil. Repeat with remaining doughnut dough. Let doughnuts cool completely to room temperature.
  9. When ready to serve remove pastry cream from refrigerator and whisk until smooth. Transfer to a piping bag fitted with a star tip. Using a small knife, make a cut from side into centre of each doughnut, creating a pocket. Place piping tip in opening of pocket and fill each doughnut with cream. Repeat with all doughnuts.
  10. Place remaining 1 cup (250 ml) sugar onto a plate. Brush tops of each doughnut with a thin layer of honey before pressing into sugar. Brûlée each doughnut top using a home brûlée torch, taking care to move flame evenly back and forth over sugar, just above doughnut, until it has caramelized. Allow doughnut to sit for 5 minutes before serving.
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Drink Pairings

Spaghetti and Salmon Meatballs in Red Pepper Sauce

With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by this Spaghetti and Salmon Meatballs in Red Pepper Sauce Recipe. Consider pairing this recipe with Bardolino Monte Del Fra or Gray Monk Chardonnay Unwooded 2022.
Ingredients Instructions

Ingredients

Serves 4
1 lb (500 g) salmon, skin removed, cut into chunks
2 shallots, chopped
2 tbsp (30 ml) unsalted butter, melted and cooled
1 tbsp (15 ml) dried Italian herb blend
2 tbsp (30 ml) mayonnaise
2 garlic cloves, minced
1 large egg
¾ cup (175 ml) panko bread crumbs
kosher salt and freshly ground black pepper, to taste
2 cups (500 ml) jarred roasted red bell peppers, drained
2 tbsp (30 ml) olive oil
1 medium onion, finely chopped
1 celery stick, finely chopped
½ cup (125 ml) whipping cream
¼ cup (60 ml) white wine
¾ lb (340 g) spaghetti
½ cup (125 ml) chopped flat leaf parsley
1 cup (250 ml) pitted green olives, sliced in half if large
Parmesan, for serving

Instructions

  1. To make salmon meatballs, preheat oven to 350 F (180 C). Lightly oil a rimmed baking sheet and set aside.
  2. In a food processor bowl, place salmon and shallots and process until salmon is finely chopped. Transfer mixture to a large bowl and add butter, Italian herb blend, mayonnaise, garlic, egg, panko crumbs and a good pinch of salt and pepper. Stir with a wooden spoon or spatula until well combined. Form into balls, about 1½ tbsp (22 ml) in size, and place on prepared baking tray. Bake, turning halfway through cooking time, until lightly browned and cooked through, about 10 to 15 minutes.
  3. Bring a large pot of salted water to a boil to cook pasta.
  4. Rinse red bell peppers well under cold water. Roughly chop and set aside.
  5. In a large frying pan, warm olive oil over medium-high heat. Sauté onions and celery with a good seasoning of salt and pepper until softened, about 4 minutes. Add red peppers and continue to sauté until peppers are warmed through, about 1 minute. Transfer warm vegetable mixture to a blender along with whipping cream and wine. Blend until a smooth sauce is achieved. Return sauce to frying pan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until slightly thickened, about 5 to 8 minutes.
  6. Meanwhile, cook spaghetti according to package directions.
  7. Add salmon meatballs to sauce and gently stir to coat. Drain pasta, add to sauce and gently toss to coat.
  8. To serve, divide pasta and salmon meatballs among 4 warm pasta bowls. Serve topped with a sprinkle of chopped parsley, green olives and some shaved Parmesan, if desired.
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Drink Pairings

Cioppino

Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, Cioppino (pronounced cho-pee-no) is a delicious fish stew. Consider pairing this recipe with Bartier Bros Rose 2022 or Chablis La Chablisienne La Pierrelee 2020
Ingredients Instructions

Ingredients

Serves 4 to 6
⅓ cup (75 ml) vegetable oil
½ cup (125 ml) chopped fennel (bulb only, reserve fronds for garnish)
1½ cups (375 ml) chopped onion
½ cup (125 ml) chopped celery
3 garlic cloves, minced or crushed
1½ cups (375 ml) dry white wine, divided
1 tsp (5 ml) dried oregano
¼ tsp (1 ml) pepper flakes, or to taste
1 x 796 ml (27 oz) can crushed or stewed tomatoes
1 cup (250 ml) clam juice
1 large bay leaf
1½ cups (375 ml) water
18 to 20 clams*
18 to 20 mussels*
1½ lbs (750 g) boneless, skinless halibut fillets, cut into 2½-in (6.25 cm) chunks
12 large prawns, shelled (tail on) and deveined
salt and pepper, to taste
¼ cup (60 ml) finely chopped fresh parsley
1 to 2 tbsp (15 to 30 ml) lemon juice, to taste
parsley and lemon wedges or slices, for garnish
*Note: Fresh and uncooked clams and mussels should be closed. If not, then gently tap each one on counter and they should close immediately. Discard any that do not close.

Instructions

  1. In large saucepan or Dutch oven, heat vegetable oil over medium-high heat until shimmering. Add fennel, onions and celery and cook until translucent, about 6 minutes.
  2. Add garlic and continue cooking another 3 minutes, stirring regularly to avoid burning.
  3. Add ½ cup (125 ml) wine and deglaze vegetables, until fully evaporated.
  4. Add oregano, pepper flakes, tomatoes, clam juice, bay leaf and remaining wine and stir well. Reduce heat to medium-low, cover and simmer for about 20 minutes.
  5. In steamer, boil water. Add clams, cover and steam for 5 to 6 minutes. Using tongs or a slotted spoon, carefully remove clams only and set aside in large bowl. Discard any unopened clams. Add mussels to steamer, cover and continue steaming for another 5minutes. Using tongs or slotted spoon, carefully remove steamed mussels into bowl with clams. Discard any unopened mussels.
  6. Using a sieve, strain residual liquid to remove any sediments. Reserve up to 1½ cups (375 ml) liquid and discard remainder.
  7. Add 1 cup (250 ml) of reserved liquid to simmering tomato mixture. Add more to desired taste and consistency, if needed. Evenly distribute halibut pieces into mixture. Cover and continue simmering for 5 minutes. Add prawns, steamed clams and mussels. Cover and continue simmering for 3 to 5 minutes.
  8. Season with salt and pepper, to taste. Stir in chopped parsley and lemon juice. Turn off heat, cover and let the Cioppino rest for about 5 minutes before serving.
  9. Serve with a wedge or slice of lemon and garnish with parsley, as desired.
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Drink Pairings

Mongolian Cauliflower “Meatballs”

With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by these Mongolian Cauliflower "Meatballs". Consider pairing this recipe with Campo De Borja Garnacha Borsao or Zinfandel Cline Old Wine Lodi.
Ingredients Instructions

Ingredients

Serves 4
1 tbsp (15 ml) grapeseed oil, plus extra for greasing baking tray
4 cups (1 L) cauliflower florets, about 1-in (2.5 cm) in size
1 cup (250 ml) cooked and cooled quinoa
1 cup (250 ml) panko bread crumbs
3 large eggs
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) kosher salt, plus extra
¾ tsp (4 ml) freshly ground black pepper
1 cup (250 ml) low sodium soy sauce
1 cup (250 ml) light brown sugar
4 garlic cloves, minced
2 tbsp (30 ml) minced ginger
⅔ cup (150 ml) white wine
1 tbsp (15 ml) unseasoned rice vinegar
½ tsp (2.5 ml) red pepper flakes
2 tbsp (30 ml) cornstarch
½ cup (125 ml) water
3 green onions, thinly sliced
1 tbsp (15 ml) toasted sesame seeds
rice and steamed or roasted vegetables, to serve (optional)

Instructions

  1. Preheat oven to 400 F (200 C). Grease a rimmed baking tray with grapeseed oil and set aside.
  2. To prepare cauliflower “meatballs,” set a steamer basket over a large saucepan filled with just enough water to touch bottom of basket. Add cauliflower, cover and bring to a hard simmer over medium-high heat. Cook until cauliflower is tender when pierced with a fork, about 12 to 15 minutes. Transfer cauliflower in a single layer to a baking tray and let cool for at least 5 minutes.
  3. Finely chop cauliflower by hand with a sharp knife or in a food processor. Place finely chopped cauliflower in a large bowl along with cooked quinoa, panko, eggs, garlic powder, onion powder, salt and pepper. Stir with a fork until well combined. Using lightly water-moistened hands, gently roll about 1½ tbsp (22 ml) cauliflower mixture into a ball and place on prepared baking tray. Bake, turning halfway through cooking time, until golden brown, about 15 to 17 minutes.
  4. While cauliflower “meatballs” bake, prepare Mongolian sauce. In a large frying pan, whisk together grapeseed oil, soy sauce, brown sugar, minced garlic, ginger, wine, rice vinegar and red pepper flakes. Place over medium-high heat and bring to a hard simmer, stirring constantly. Cook, whisking often, for 8 minutes.
  5. In a small bowl, whisk together cornstarch and water until well combined. Add this slurry to sauce and continue to cook, whisking constantly, until sauce thickens, about 1 minute. Remove frying pan from heat. Add cooked cauliflower “meatballs” to hot Mongolian sauce and gently toss to coat.
  6. Transfer “meatballs” to a serving bowl and garnish with green onions and sesame seeds. Serve while warm over rice with steamed or roasted vegetables, if desired.
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Drink Pairings

Ratatouille (Confit Byaldi)

While traditional ratatouille is prepared as a vegetable stew of eggplant, squash and peppers, this version, known as "confit byaldi," is the fancier version of the dish showcased in the Disney film Ratatouille.
Ingredients Instructions

Ingredients

Serves 4 to 6
½ cup (125 ml) olive oil, divided
1½ cups (375 ml) coarsely chopped onion
2 x 8-in (20 cm) stalks of celery, coarsely chopped
2 red bell peppers, coarsely chopped
4 garlic cloves, chopped
⅓ cup (75 ml) red vermouth or red wine
1 x 796 ml (27 oz) can whole tomatoes
⅛ tsp (0.5 ml) dried pepper flakes
2 tbsp (30 ml) chopped fresh basil (or 2 tsp (10 ml) dried basil)
1 tbsp (15 ml) chopped fresh thyme (or 1 tsp (5 ml) dried thyme)
1 tbsp (15 ml) chopped fresh oregano (or 1 tsp (5 ml) dried oregano)
1 tbsp (15 ml) chopped fresh rosemary (or 1 tsp (5 ml) dried rosemary, crushed)
2 bay leaves
1 tsp (5 ml) sugar
salt and pepper, to taste
1 tbsp (15 ml) balsamic vinegar
2 green zucchinis, sliced crosswise, ⅛-in (0.25 cm) thick
6 to 7 large firm Roma tomatoes, sliced crosswise, ⅛-in (0.25 cm) thick
2 yellow zucchinis, sliced crosswise, ⅛-in (0.25 cm) thick
2 long eggplants, sliced crosswise, ⅛-in (0.25 cm) thick
2 tbsp (30 ml) pesto
basil leaves, for garnish

Instructions

  1. In large saucepan, heat ¼ cup (60 ml) olive oil over high heat until shimmering. Add onions, celery, red bell peppers and garlic. Sauté until onions turn translucent and edges turn slightly gold, about 6 to 8 minutes.
  2. Add ⅓ cup (75 ml) vermouth or wine and deglaze, scraping off the fond from bottom of saucepan, until all liquid is evaporated and vegetables look glazed.
  3. Reduce heat to medium and add canned tomatoes, dried pepper flakes, basil, thyme, oregano and rosemary and stir while gently crushing tomatoes.
  4. Add bay leaves, cover and reduce heat to low. Simmer for about 20 minutes. Uncover and continue cooking until most liquid has evaporated, about another 10 minutes.
  5. Add sugar and season with salt and pepper, to taste. Stir in balsamic vinegar, cover and remove from heat.
  6. Remove and discard bay leaves. Using an immersion blender, purée tomato mixture in the saucepan until coarsely combined. Be careful, as liquid will be hot. Set aside to cool.
  7. Preheat oven to 375 F (190 C). Cut a piece of parchment paper the size of the 10-in (25 cm) cast iron skillet or baking dish you will use to bake the ratatouille and set aside.
  8. In a 10-in (25 cm) cast iron skillet or baking dish, evenly spread a thin layer of the tomato sauce.
  9. Create stacks consisting of a single slice each of green zucchini, tomato, yellow zucchini and eggplant. Lean each stack along the outer edge of the skillet or baking dish with the tomato sauce. Similarly, repeat layering the stacks on their sides to form inner circles.
  10. Generously drizzle with 2 tbsp (30 ml) olive oil and season with salt and pepper. Cover the surface with pre-cut parchment paper and bake for about 40 minutes.
  11. In a small bowl, mix pesto and 2 tbsp (30 ml) olive oil and set aside.
  12. Remove baking dish from oven and discard parchment paper. Drizzle pesto mixture on top and return to oven, uncovered, for another 15 minutes.
  13. Remove from oven and garnish with basil leaves, as desired.
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Drink Pairings

Chicken Tagine

Chicken tagine is a traditional Moroccan dish of chicken braised with preserved lemons, spices, garlic, onion and olives. This recipe is both savoury and a little bit sweet, thanks to the addition of Turkish apricots.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 tsp (5 ml) saffron threads
1¼ cups (310 ml) warm water, divided
1 large (or 2 small) preserved lemons, quartered
½ cup (125 ml) chopped parsley leaves
½ cup (125 ml) chopped cilantro leaves
3 garlic cloves, crushed
1 tbsp (15 ml) ground paprika
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) ground cinnamon
1½ tsp (7 ml) ground ginger
¼ tsp (1 ml) freshly ground black pepper
¼ cup + 2 tbsp (90 ml) olive oil, divided
1 kg (2 lbs) boneless chicken thighs, skin on
2 cups (500 ml) chopped onions
salt, to taste
¼ tsp (1 ml) ground turmeric
2 tbsp (30 ml) mild honey
1 x 3-in (8 cm) cinnamon stick
½ cup (125 ml) unsulphured Turkish apricots, halved
1½ tbsp (22 ml) lemon juice
⅓ cup (75 ml) pitted green olives
flat bread, rice or couscous, to serve (optional)

Instructions

  1. Soak saffron in ¼ cup (60 ml) warm water for 15 minutes.
  2. Separate pulp from peel of preserved lemons. Coarsely chop lemon pulp. Reserve peels for later.
  3. To make chermoula (herb marinade), in a large bowl, combine saffron water, lemon pulp, parsley, cilantro, garlic, paprika, cumin, coriander, cinnamon, ginger, pepper and ¼ cup (60 ml) olive oil.
  4. Add chicken to bowl with chermoula and rub marinade onto chicken. Cover and refrigerate 1 hour or overnight.
  5. Drizzle remaining 2 tbsp (30 ml) olive oil into tagine* base. Add onions to cover base. Sprinkle salt and turmeric over onions.
  6. Add marinated chicken and remaining marinade over onions.
  7. If using ceramic tagine, place heat diffuser on burner. Place covered tagine or Dutch oven on burner over medium heat and cook for 15 to 20 minutes. Released juices from onions and chicken will start to simmer. Reduce heat to low and cook for 45 minutes to 1 hour, until chicken is fully cooked and tender.
  8. In small saucepan, bring 1 cup (250 ml) water, honey, cinnamon stick and apricots to a boil. Remove cover and continue cooking over medium heat until apricots are plump and liquid is reduced and syrupy, about 10 to 12 minutes. Remove from heat and set aside.
  9. Add lemon juice and olives to tagine. Arrange reserved lemon peel, prepared apricots and syrup over chicken. Season with salt and pepper, to taste. Cook, uncovered, for 15 to 20 minutes until sauce is reduced. Serve with warm flat bread, rice or couscous, if desired.
  10. *A tagine is a North African cooking dish with a conical shape. A Dutch oven or Crock-Pot can also be used for this dish.
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Drink Pairings

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