< PreviousROASTED CARROTS AND PARSNIPS WITH VERDE SAUCE 5 small parsnips, scrubbed, but not peeled10 small carrots, peeled2 tbsp (30 ml) olive oilsalt and pepper, to taste ½ jalapeño, to taste½ green pepper1 bunch cilantro, leaves only4 sprigs mint, leaves only2 garlic cloves1 cup (250 ml) vegan sour cream1½ lime, juice and zest only¼ cup (60 ml) pumpkin seeds, toasted1 Preheat oven to 375 F (190 C).1 Available at specialty grocery stores.2 If parsnips are large, cut in half lengthwise. Place parsnips and carrots on a large baking sheet, dress with oil and season with salt. Bake for 20 to 30 minutes, until soft and golden brown. 3 To make Verde Sauce, place jalapeño and green pepper on a separate baking sheet and bake alongside the parsnips and carrots for 15 minutes. In a blender, add cilantro, mint, garlic, sour cream, lime juice, lime zest and cooked peppers. Blend on high for a couple minutes. Add salt and pepper to taste. 4 Serve roasted carrots and parsnips on a platter with sauce on side or drizzled over. Garnish with pumpkin seeds. Serves 6 to 8PAIRS WITH THANKSGIVING DINNERM. CHAPOUTIER BILA-HAUT CÔTES DU ROUSSILLON VILLAGESFrance $16.99 40790 YALUMBA Y SERIES VIOGNIERAustralia $17.49 624502DUCK POND OREGON PINOT NOIRUSA $30.99 427872SUMMERHILL ALIVE ORGANIC WINEBC VQA $18.49 22574MAPLE PUMPKIN CASHEW “CHEESECAKE” WITH SALTED CARAMEL 1 cup (250 ml) raw cashews 1 cup (250 ml) pecans, divided1 cup (250 ml) rolled oats¼ cup (60 ml) almond flour¼ cup (60 ml) unsweetened shredded coconut1¾ tsp (9 ml) salt, divided¼ cup (60 ml) coconut oil2 tbsp (30 ml) + ¾ cup (175 ml) maple syrup, or more to taste, divided1 x 15 oz (450 g) block firm tofu 1 x 14 oz (398 ml) can pumpkin purée¼ cup (60 ml) + ½ cup (125 ml) coconut cream2, divided1 tsp (15 ml) agar agar3 (can be omitted for a softer cake) 1 tsp (5 ml) ground cinnamon½ tsp (2.5 ml) ground cardamom½ tsp (2.5 ml) ground nutmeg1 tbsp (15 ml) vanilla extract½ lemon, juice only½ cup (125 ml) vegan butter3½ cup (125 ml) brown sugar½ cup (125 ml) white sugar2 Available at speciality grocery stores. Can substitute with a can of refrigerated coconut milk using only the firm top layer.3 Available at specialty grocery stores.1081 cup (250 ml) candied pecans, for garnishcoconut whipped cream1, to serve1 Preheat oven to 350 F (180 C). Line the bottom of a 9-in (2.5 L) springform cake pan with parchment paper.2 Boil water and pour over raw cashews in a heatproof bowl. Set aside for 20 minutes.3 To make crust, in a food processor, place pecans, oats, almond flour, shredded coconut and 1 tsp (5 ml) salt. Pulse until combined. Add coconut oil and 2 tbsp (30 ml) maple syrup and pulse again until incorporated. Mixture should stick together when pinched.4 Drop mixture into cake pan. Wet hands with water and press mixture down to form an even crust. Bake for 10 minutes, rotate and bake for another 10 minutes or until golden brown and toasted. Remove and let cool completely.5 While crust is cooling, make filling. Strain cashews and place into a high-speed blender with tofu, pumpkin purée, ¾ cup (175 ml) maple syrup, ¼ cup (60 ml) coconut cream, agar agar (if using), ½ tsp (2.5 ml) salt, ground cinnamon, ground cardamom, ground nutmeg, vanilla extract and lemon juice. Blend on high until silky. Line the sides of springform pan and pour pumpkin mixture on top of the crust. Smooth the top and refrigerate for a minimum of 8 hours, overnight for best results.6 To make salted caramel, in a small sauce pan on medium heat, melt butter with brown and white sugar. Using a whisk, stir until sugar has dissolved completely. Turn off heat and whisk in ½ cup (125 ml) coconut cream and ¼ tsp (1 ml) salt. Pour into a small container and refrigerate until ready to serve. 7 To serve, crumble candied pecans over top and drizzle with salted caramel. Serve topped with coconut whipped cream.Serves 10PAIRS WITHBAILEYS ALMANDE ALMOND BEVERAGEUSA $28.99 756999TAYLOR FLADGATE 10-YEAR-OLD TAWNY PORTPortugal $39.99 121749Bowls for the Soulfrom page 56PEA AND HAM SOUP2 garlic cloves, whole1 bay leaf3 peppercorns3 sprigs thyme1 medium sized ham hock 8 cups (2 L) water, approximately2 cups (500 ml) split peas3 carrots, peeled and roughly chopped1 onion, finely chopped4 celery stalks, roughly chopped2 cups (500 ml) frozen peas1 cup (250 ml) chopped parsley½ lb (500 g) smoked pork loin, cut or shredded into bite-sized pieces½ cup (125 ml) crème fraîche, for garnish2 tbsp (30 ml) finely chopped chives, for garnish1 In a piece of cheesecloth, add garlic, bay leaf, peppercorns and thyme and tie with kitchen string. Place herbs and ham hock in a large saucepan and add 8 cups (2 L) water, or enough to cover. Bring to a boil over high heat. Once it boils, reduce heat to a low simmer. Cook for 2 to 3 hours, occasionally skimming off fat.2 Remove ham hock and cheesecloth from stock. Season to taste. Add split peas, carrots, onion and celery. Bring soup to a boil, reduce heat to a simmer. Cook for another 45 minutes to 1 hour, or until vegetables are tender and split peas are soft. While soup is cooking, defrost frozen peas.3 In a blender, blend half of the soup with defrosted peas and parsley. Once blended, add back to saucepan and reheat.bcliquorstores.com1094 In a saucepan with a bit of water, warm pork loin pieces until they are hot, about 2 minutes. Serve soup in bowls and garnish with crème fraîche, smoked pork loin and chives.Serves 8 to 10PAIRS WITHMISSION HILL RESERVE CHARDONNAYBC VQA $21.99 18812GRAY MONK RIESLINGBC VQA $16.99 321604 WONTON SOUP½ lb (250 g) ground pork½ lb (250 g) sustainable prawns, peeled and roughly chopped2 tsp (10 ml) chopped ginger 1 tsp (5 ml) chopped garlic¼ cup (60 ml) finely sliced green onions, divided2 tbsp (30 ml) cornstarch3 tbsp (45 ml) soy sauce, divided½ tsp (2.5 ml) sesame oil1 tsp (5 ml) sugar1 tsp (5 ml) pepper2 tsp (10 ml) oyster sauce2 tsp (10 ml) Chinese cooking wine1 × 1 lb (454 g) package wonton wrappers8 cups (2 L) chicken stock2 slices fresh ginger6 shiitake mushrooms, stems removed and sliced1 package honshimeji mushrooms, trimmed (can substitute for mushrooms of choice)salt, to taste6 pieces baby bok choy1 × 1 lb (454 g) package wonton noodles fresh chilis, for garnish (optional)chili oil (optional)1 To make filling, in a large mixing bowl, add pork, prawns, chopped ginger, garlic, 2 tbsp (30 ml) green onions, cornstarch, 2 tbsp (30 ml) soy sauce, sesame oil, sugar, pepper, oyster sauce and Chinese cooking wine and mix thoroughly.2 To make simple wontons, put 1 to 2 tsp (5 to 10 ml) filling in middle of a wonton wrapper, wet edges of wrapper with finger and fold edges diagonally together to enclose dumpling. Continue with remainder of filling and wrappers. Wontons can be frozen at this point. Freeze in a single layer on a baking tray, then place in an airtight container or bag. Can keep up to 3 months in freezer.3 To make soup, bring chicken stock to a simmer along with 2 slices of ginger and remaining 1 tbsp (15 ml) soy sauce. Add mushrooms and simmer for 15 minutes, taste and add salt, if needed. Add bok choy to soup 3 minutes before ready to serve. 4 Meanwhile, bring a large saucepan of salted water to a boil and cook noodles according to package directions. Drain, reserving water, and set noodles aside while cooking wontons. 5 Bring reserved water back to a boil and drop wontons in 1 at a time, stirring so that they don’t stick to the bottom. Bring water back to a boil and cook for about 5 to 8 minutes, until wontons float and are cooked all the way through and no longer pink inside. 6 Divide noodles between 6 bowls, top with cooked wontons. Then ladle soup, bok choy and mushrooms over it. Garnish with remaining sliced green onions, fresh chilis and chili oil, if using.Serves 6PAIRS WITHCHARLES SMITH KUNG FU GIRL RIESLINGUSA $16.99 301671ORMARINE LANGUEDOC PICPOUL DE PINETFrance $17.99 124834bcliquorstores.com111PAIRS WITH TODAYCREAMY TURKEY AND WILD RICE SOUPbones from carcass of 1 roasted turkey (or 3 lbs (1.5 kg) roasted turkey bones)1 carrot, peeled and halved1 onion, peeled and halved 2 celery stalks, halved 8 cups (2 L) water2 garlic cloves, whole1 bay leaf3 peppercorns3 springs thyme1 tbsp (15 ml) salt3 tbsp (45 ml) butter½ onion, finely chopped2 carrots, peeled and cut into 1-in (2.5 cm) pieces2 celery stalks, peeled and cut into 1-in (2.5 cm) pieces1 cup (250 ml) mushrooms, quartered2 tbsp (30 ml) flour1 cup (250 ml) cooked wild rice2 cups (500 ml) cooked turkey meat, roughly chopped1 cup (250 ml) heavy cream1 tbsp (15 ml) lemon juiceneutral oil, for frying 10 fresh sage leaves1 In a large stockpot, add turkey bones, halved carrots, onion and celery. Add 8 cups (2 L) water, or enough to cover, and bring to a boil. 2 In a piece of cheesecloth, add garlic cloves, bay leaf, peppercorns and thyme and tie together with kitchen string and add to stockpot along with salt. Simmer on low heat for about 4 hours, occasionally skimming off any fat. After 4 hours, strain and discard all solids and set stock aside.3 In a large saucepan over medium heat, melt butter, add finely chopped onions, carrot pieces, celery pieces and mushrooms. Cook until tender. Add flour and mix until thoroughly combined. Cook for 2 minutes, then slowly add turkey stock, whisking to prevent lumps. Add wild rice and turkey meat. Bring to a simmer and cook for 20 minutes until vegetables are soft and flavours have blended. Add cream and lemon juice and season to taste. 4 While soup is cooking, fill a small saucepan with oil to about 1-in (2.5 cm). Heat over medium heat until oil reaches 300 F (148 C). Carefully fry sage until crisp.5 Serve soup in bowls and garnish with crispy sage. Serve with fresh bread.Serves 8PAIRS WITHDOMAINE HOUCHART PROVENCE ROSÉFrance $19.99 252338 QUAILS’ GATE GEWÜRZTRAMINERBC VQA $16.99 585745A Kiss of Cocoafrom page 66COCOA PASTA WITH WILD MUSHROOMS1¾ cup (425 ml) all-purpose flour, plus extra for dusting¼ cup (60 ml) raw cocoa powder, plus extra for dusting½ tsp (2.5 ml) salt, plus extra 2 large eggs1 tsp (5 ml) extra-virgin olive oil2 tbsp (30 ml) unsalted butter1 tsp (5 ml) grapeseed oil½ lb (250 g) mixed wild mushrooms, cleaned and halved or quartered if large1 cup (250 ml) whipping cream¼ cup (60 ml) white wine1 tsp (5 ml) fresh thyme leaves¼ cup (60 ml) grated Parmesan, for garnish 1 tbsp (15 ml) chopped chives and/or fresh parsley leaves, for garnish1 To make pasta noodles, in a large bowl, sift together flour, cocoa powder and salt. Make a well in centre of dry ingredients and add eggs and olive oil. Using a fork, whisk together wet ingredients, slowly incorporating flour mixture. Once dough starts to come together, turn it out onto a clean, lightly floured work surface and continue to knead dough with hands until smooth and elastic. If dough is too dry, add water, 1 tbsp (15 ml) at a time. Gather dough into a ball, wrap with plastic wrap and set aside at room temperature for at least 30 minutes.2 Once dough has rested, divide into 2 pieces. Working with 1 piece of dough at a time, roll out into a very long, thin strip of dough, at most an ⅛ inch (0.25 cm) thick, and cut into desired pasta shapes. Can do this by hand with a rolling pin and a sharp knife or using a pasta machine. Transfer rolled and shaped pasta to a baking sheet before dusting and tossing with extra cocoa powder to keep it from sticking. Set aside while making sauce.3 To make sauce, bring a large stockpot of salted water to a boil.4 In a large frying pan over medium-high heat, warm butter and grapeseed oil together. Add mushrooms along with a good pinch of salt and cook, stirring occasionally, until mushrooms start to turn golden brown, about 8 minutes. Stir in cream, white wine and thyme. Once at a simmer, reduce heat to low and allow sauce to continue simmering while cooking pasta.5 Working in batches, if necessary, drop pasta into boiling water and cook until just shy of al dente. Timing will depend on size and shape of pasta, start checking after 1 minute. Transfer pasta directly into sauce. Don’t worry if a little pasta water ends up in sauce as well. Increase heat under sauce to medium-high and toss to combine. If sauce is too thick, add a splash more of pasta cooking water. Divide among serving plates and garnish with Parmesan, chives and a light dusting of cocoa powder, if desired. Serves 4PAIRS WITHFONTANAFREDDA BAROLOItaly $39.99 20214 LA CREMA SONOMA COAST PINOT NOIRUSA $35.99 366930CHOCOLATE AND ROSEMARY SHORT RIBS6 lbs (3 kg) bone-in short ribssalt and pepper, to taste⅓ cup (75 ml) diced, thick-cut bacon 1½ cups (375 ml) finely chopped yellow onion2 medium carrots, peeled and chopped2 celery stalks, chopped3 garlic cloves, minced2 cups (500 ml) dry red wine3 cups (750 ml) unsalted vegetable stock1 x 28 oz (794 ml) can diced tomatoes2 sprigs thyme 1 sprig rosemary 3 tbsp (45 ml) bittersweet chocolate2 tbsp (30 ml) Dutch processed cocoa powder1 tsp (5 ml) finely chopped rosemary leavesHerbed Israeli Couscous, to serve, recipe follows 1 Season short ribs with salt and pepper. Set aside.2 Heat a large Dutch oven over medium heat. Add bacon and sauté until crisp. Using slotted spoon, transfer bacon to a paper towel-lined plate to drain.3 In same Dutch oven, over medium-high heat, working in batches, brown ribs in drippings until brown on all sides. Transfer to a plate. 4 Add to same Dutch oven onions, carrots, celery and garlic. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine, bring to a boil and let cook until liquid is reduced by half, about 5 minutes. Stir in stock, tomatoes, thyme, rosemary and reserved bacon. Return ribs to Dutch oven, cover partially with lid, and simmer on low for 1½ hours. Uncover and simmer until meat is tender, stirring occasionally, about 1½ hours longer.5 Transfer ribs to a plate and discard thyme and rosemary sprigs. Spoon fat from surface of sauce. Boil sauce until it begins to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder and rosemary leaves, stirring until chocolate melts. Season to taste. Return ribs to Dutch oven, cover partially. Simmer to rewarm, about 5 minutes. Serve ribs with Herbed Israeli Couscous.Serves 6HERBED ISRAELI COUSCOUS2 tbsp (30 ml) unsalted butter2 cups (500 ml) Israeli couscous4 cups (1 L) unsalted vegetable stock 1 tsp (5 ml) salt, plus extra, to taste1 tbsp (15 ml) lemon juice½ cup (125 ml) finely chopped, flat leaf parsley leaves2 green onions, finely sliced1 In a medium saucepan over medium heat, warm butter until melted. Add couscous and stir to coat. Allow to cook, stirring constantly, until couscous starts to toast and is fragrant, about 2 to 3 minutes.2 Add stock and salt and bring to a boil. Reduce heat to medium-low and simmer couscous until tender, about 10 to 12 minutes. Drain if necessary. Stir in lemon juice, parsley and green onions. Season to taste.Serves 6bcliquorstores.com115PAIRS WITHE. GUIGAL CÔTES DU RHÔNEFrance $24.99 259721WAKEFIELD CLARE VALLEY CABERNET SAUVIGNONAustralia $19.99 16188COCOA-KISSED BISON TENDERLOIN SERVED WITH ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS1 x 2 lb (1 kg) bison tenderloin, tied2 tbsp (30 ml) cocoa powder1 tsp (5 ml) finely ground coffee1 tsp (5 ml) salt, plus extra3 tbsp (45 ml) grapeseed oil, dividedOrange-Glazed Carrots and Brussels Sprouts, to serve, recipe follows1 Preheat oven to 250 F (130 C). While oven preheats, let bison rest at room temperature for 30 minutes. 2 In a small bowl, stir together cocoa powder, coffee and 1 tsp (5 ml) salt. Set aside.3 Pat bison dry with paper towels before rubbing lightly with 2 tsp (10 ml) oil and sprinkling all sides generously with salt. In a large frying pan over medium-high heat, heat remaining oil. Sear bison on all sides until nicely browned, about 6 minutes total. 4 Transfer bison to a rack in a shallow roasting dish and coat with cocoa powder rub. Transfer to oven and roast until a meat thermometer inserted in centre reads 115 F (46 C), about 50 minutes. Turn oven off and return bison to oven to rest for 10 to 15 minutes more with door ajar. Final internal temperature of meat should read 125 F (52 C). Transfer bison to a carving board and let rest another 10 minutes. (This is a good time to make Carrot and Brussels Sprouts dish.)5 To serve, carve bison into slices and serve alongside Orange-Glazed Carrots and Brussels Sprouts.Serves 6ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS1 cup (250 ml) water2 tbsp (30 ml) unsalted butter4 large multi-coloured carrots, peeled and cut into 1-in (2.5 cm) chunks4 cups (1 L) Brussels sprouts, trimmed and halved, if large¼ cup (60 ml) orange juice1 tsp (5 ml) orange zest3 tbsp (45 ml) red wine vinegar2 tbsp (30 ml) honey1 In a large frying pan over medium-high heat, bring water and butter to a boil. Add carrots, cover with lid and continue to cook until almost tender, about 4 to 6 minutes. Add Brussels sprouts and continue to cook for another 2 minutes. Transfer vegetables to a plate. 2 To same pan, add orange juice, zest, vinegar and honey. Cook until reduced and syrupy, 2 to 5 minutes. Return vegetables to pan and toss in glaze. Remove from heat and keep warm until ready to serve.Serves 6PAIRS WITHSTAG’S HOLLOW HERITAGE BLOCKBC VQA $25.99 115972LOUIS M. MARTINI NAPA VALLEY CABERNET SAUVIGNONUSA $35.99 920355bcliquorstores.com117Next >