No-Bake Eggnog Cheesecake with Gingersnap Crust

No oven? No problem! This lip-smacking cheesecake can be prepared and refrigerated up to three days in advance, making it a breeze to plan your festive menu. Happy holidays! Pair this cheesecake with Sauternes Château Armajan des Ormes 2018 or Harvey’s Bristol Cream for a delightful pairing.
Ingredients Instructions

Ingredients

Serves 8 to 10
2 cups (500 ml) gingersnap cookie crumbs
1½ tsp (7.5 ml) ground cinnamon, divided
⅓ cup (80 ml) granulated sugar
¼ tsp (1 ml) salt, divided
¼ cup (60 ml) melted butter
2 tbsp (30 ml) gelatin crystals
¼ cup (60 ml) water, room temperature
1 lb (450 g) full-fat cream cheese, room temperature
1 cup (250 ml) icing sugar
¼ tsp (1 ml) ground nutmeg
⅛ tsp (a pinch) ground cloves
1 cup (250 ml) eggnog
½ tbsp (7.5 ml) rum (optional)
1 cup (250 ml) whipping cream
½ tbsp (7.5 ml) vanilla extract
whipped cream, sugared cranberries and fresh rosemary sprigs, for garnish

Instructions

  1. Lightly grease sides and bottom of a 9-in (23 cm) springform pan.
  2. In a large bowl, mix gingersnap crumbs, 1 tsp (5 ml) cinnamon, sugar and ⅛ tsp (a pinch) salt. Add melted butter and mix until combined.
  3. Transfer crumbs into prepared springform pan. Using back of a flat-bottomed measuring cup, press crumbs to line bottom of pan.
  4. In a small microwaveable bowl, sprinkle gelatin crystals over water and allow to bloom for 5 minutes.
  5. In a large bowl, use a hand mixer on medium speed to soften cream cheese until no lumps remain. Add icing sugar, nutmeg, cloves and remaining ½ tsp (2.5 ml) cinnamon and ⅛ tsp (a pinch) salt, and continue beating until fully incorporated. Slowly add eggnog and rum (if desired) to avoid them splattering out of bowl.
  6. Place bowl of gelatin in a bowl of hot water to melt gelatin. Alternatively, place in microwave for 10 to 15 seconds. Stir to ensure crystals have melted. Add to cream cheese mixture and mix until fully combined.
  7. In a separate large bowl, whip whipping cream and vanilla until medium peaks form. Fold about a third of whipped cream into cream cheese mixture until very few white streaks can be seen. Fold in remaining whipped cream until no streaks remain.
  8. Pour over crumb base in springform pan and smooth surface with an offset spatula. Refrigerate for at least 6 hours or preferably overnight.
  9. Before serving, gently run a sharp knife along edge of pan to loosen, then remove ring of springform pan. Decorate with whipped cream, sugared cranberries and rosemary sprigs as desired.
  10. Preheat oven to 400 F (200 C). Set out 10 to 12 metal cone moulds, about 4¾-in (12 cm) tall × 1¼-in (3 cm) diameter at base.
  11. On a clean work surface, roll puff pastry into a rectangle about ¼-in (0.6 cm) thick. Divide puff pastry into 2 parts if easier to work with. Using a sharp knife, cut pastry into 1-in (2.5 cm) wide strips.
  12. Starting from base of 1 metal cone mould, wrap a pastry strip around mould, overlapping by about ¼-in (0.6 cm) from edge of previous strip each time around mould. Continue wrapping towards tip of cone. If pastry strip ends along the way, continue with another strip. Place prepared cone tip-side up in cavity of a muffin pan. Repeat to make 10 to 12 cones or until all pastry is used.
  13. In a small bowl, whisk egg and water until combined. Using a pastry brush, brush egg wash over pastry cones.
  14. Bake cones for 15 to 20 minutes, until golden brown. Remove from oven and cool slightly on a rack. Gently remove metal cone moulds and let cones cool completely. Can be stored in an airtight container at room temperature for up to 1 day.
  15. In a shallow bowl, mix sugar and cinnamon.
  16. Brush cones with melted better and dust with cinnamon sugar. Place cones tip-side up on a baking sheet.
  17. Reserve 2 tbsp (30 ml) crushed pistachios for garnish. Place remaining pistachios in a small plate.
  18. Spoon Eggnog Pastry Cream into a piping bag with a ½-in (1.25 cm) round nozzle tip. Pipe cream into prepared pastry cones, filling to brim. Gently press filled cones over plate of pistachios to coat base of cones, then place on a baking sheet. The pistachios will “seal” cones so they can be placed standing tip-side up or laid on their sides.
  19. Place white chocolate in a small heatproof bowl over a small saucepan with simmering water, making sure bowl does not touch water. Stir until fully melted. Transfer melted chocolate to a small piping bag. Cut a small hole at tip of bag, about ¼-in (0.6 cm) in diameter. Pipe drips of chocolate from tip of each cone to slide gently down sides, then stand cones on a plate. Sprinkle wet chocolate with reserved crushed pistachios. Transfer cones to a serving platter standing tall like festive “trees” or laid on their sides.
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Drink Pairings

No-Bake Cranberry Eggnog Parfaits

These visually stunning single-serve desserts are sure to impress guests at a celebration potluck or an elegant soirée. Tangy cranberries, silky eggnog custard, and fluffy pillows of whipped cream combine for parfait perfection! Pair them with Moscato d'Asti Ruffino or Carolans Irish Cream for a delightful match.
Ingredients Instructions

Ingredients

Serves 6
¾ cup (180 ml) cranberry sauce
1 cup (250 ml) eggnog
¾ cup (180 ml) milk
½ cup + 1 tbsp (140 ml) granulated sugar, divided
½ tsp (2.5 ml) ground nutmeg
½ tsp (2.5 ml) ground cinnamon
4 egg yolks
⅛ tsp (a pinch) salt
1½ tbsp (22.5 ml) vanilla extract, divided
1½ tsp (7.5 ml) cornstarch
2 tbsp (30 ml) butter
1 cup (250 ml) whipping cream
½ cup (125 ml) crushed praline or SKOR bars, for garnish
cranberries, for garnish

Instructions

  1. Divide cranberry sauce equally into each of 6 heatproof glass dessert bowls. Set aside.
  2. In a medium saucepan over medium heat, heat eggnog, milk, ¼ cup (60 ml) sugar and the nutmeg and cinnamon until sugar has melted and mixture comes to a simmer. Remove from heat.
  3. In a large bowl, whisk egg yolks, ¼ cup (60 ml) sugar, salt, 1 tbsp (15 ml) vanilla and cornstarch until combined and no lumps remain.
  4. Using a ladle, slowly and carefully pour about ½ cup (125 ml) warm milk mixture over egg mixture, stirring vigorously to avoid scrambling eggs. Pour back into saucepan with remaining milk and whisk to combine. Return saucepan to medium heat and stir mixture constantly until it thickens to consistency of custard. Stop at first bubble that pops. Remove from heat and immediately add butter. Whisk vigorously for about 30 seconds. Strain through a fine-mesh strainer into a bowl to remove any lumps.
  5. Pour custard into dessert bowls with cranberry sauce, dividing equally. Cover surface of custard with plastic wrap and refrigerate for 2 to 3 hours, until set.
  6. In a medium bowl, whisk whipping cream and remaining 1 tbsp (15 ml) sugar and ½ tbsp (7.5 ml) vanilla until medium peaks form. Spoon as desired over custard. Can be made ahead and refrigerated for up to 1 day. When ready to serve, garnish with crushed praline and cranberries as desired.
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Drink Pairings

Sparkling Poached Salmon Rillettes

This rich, creamy spread is made from a blend of fresh salmon poached in sparkling wine and smoked salmon, with notes of tarragon, white pepper, and citrus. Enjoy this recipe with Oyster Bay Sparkling Cuvée Brut, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 3 cups
1¼ lbs (560 g) salmon fillet, cut into 1-in (2.5 cm) pieces
½ tsp (2.5 ml) salt
½ lemon, zest and juice, divided
2 cups (500 ml) Oyster Bay Sparkling Cuvée Brut
2 dried bay leaves
1 sprig + 1 tsp (5 ml) chopped fresh tarragon, divided
1 tbsp (15 ml) butter
½ shallot, finely diced
¼ tsp (1 ml) ground white pepper
2 tbsp (30 ml) cream cheese, room temperature
⅔ cup (160 ml) mayonnaise
4 oz (110 g) smoked salmon, finely diced
fresh dill sprigs or green onion, for garnish
toasted sliced baguette, to serve
thinly sliced cucumbers, to serve

Instructions

  1. In a small mixing bowl, combine salmon pieces, salt and lemon zest. Toss gently until evenly coated and let sit on counter for 30 minutes.
  2. In a medium saucepan, combine Cuvée Brut, bay leaves and tarragon sprig and bring to a boil. Add marinated salmon to poaching liquid and bring to a simmer, making sure salmon is covered and adding a splash more Cuvée Brut as needed. Remove from heat, cover and let sit until salmon turns opaque and can be easily flaked with a fork, about 4 minutes.
  3. Transfer salmon to a paper-towel-lined plate, then let cool in refrigerator. Reserve ¼ cup (60 ml) poaching liquid.
  4. In a small frying pan over medium heat, melt butter. Add shallots and sauté until softened, about 2 minutes. Add white pepper, chopped tarragon and ¼ cup (60 ml) reserved poaching liquid and reduce until liquid is almost evaporated. Transfer to a mixing bowl, add cream cheese and beat until smooth. Stir in mayonnaise, lemon juice and diced smoked salmon.
  5. Garnish with sprigs of dill and serve with toasted sliced baguette and thinly sliced cucumbers on side. Leftover rillettes can be stored in an airtight container in refrigerator for up to 5 days. Works great in a sandwich or pasta salad.
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Drink Pairings

Coquilles St. Jacques with Crémant Sabayon

A fresh take on a French classic, plump bay scallops with mushrooms and herbs are topped with a lighter-than-air emulsion of Crémant, egg yolks, and lemon, finished with crunchy, garlicky, herby breadcrumbs. Pair this dish with Bailly Lapierre Crémant de Bourgogne Réserve Brut, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 4
8 -10 scallops or 1 lb (450 g) smaller scallops (cooking times may vary)
⅛ tsp (a pinch) each salt and freshly ground black pepper, plus more to taste
1 tbsp (15 ml) canola oil
2 tbsp (30 ml) butter, divided
½ cup (125 ml) thinly sliced leeks, white part only
1 cup (250 ml) thinly sliced king oyster mushrooms
1 tsp (5 ml) minced garlic
½ tsp (2.5 ml) fresh thyme leaves, chopped
½ tsp (2.5 ml) chopped fresh tarragon
½ cup (125 ml) Bailly Lapierre Crémant de Bourgogne Réserve Brut
¼ cup (60 ml) whipping cream
coarse salt, to serve
Crémant Sabayon, to serve, make ahead, recipe follows
Herbed Bread Crumbs, to serve, make ahead, recipe follows
Crémant Sabayon
¾ cup (180 ml) Bailly Lapierre Crémant de Bourgogne Réserve Brut
½ tsp (2.5 ml) minced garlic
⅛ tsp (a pinch) cayenne pepper
⅛ tsp (a pinch) salt
½ lemon, zest and juice
4 egg yolks
juices collected from seared scallops (optional)
Herbed Bread Crumbs
1 tbsp (15 ml) butter
½ tsp (2.5 ml) minced garlic
⅓ cup (80 ml) panko bread crumbs
1 tbsp (15 ml) finely chopped fresh parsley
2 tsp (10 ml) finely sliced fresh chives
⅛ tsp (a pinch) freshly ground black pepper

Instructions

  1. Preheat oven to 400 F (200 C). Line a baking sheet with lightly crumpled foil (crumpling will help secure scallops in place).
  2. Pat scallops dry and lightly season both sides. Set 4 clean 4-in (10 cm) scallop shells on foil-lined baking sheet. If you don’t have scallop shells, substitute 4 shallow crème brûlée ramekins.
  3. In a heavy-bottomed frying pan over medium-high heat, warm canola oil. Add 1 tbsp (15 ml) butter and heat until foaming. Making sure your pan is well preheated will ensure scallops won’t stick and will form a nice crust. Add scallops to pan and sear until well browned on 1 side, about 2 minutes, then turn over and cook for another 30 seconds on other side. Set cooked scallops on a plate.
  4. To same pan, add remaining 1 tbsp (15 ml) butter along with leeks and mushrooms. Sauté for 2 to 3 minutes, stirring often, until softened. Add garlic, thyme and tarragon and sauté for another 30 seconds. Pour in Crémant de Bourgogne Réserve Brut to deglaze, then add cream and simmer to reduce until slightly thickened.
  5. Divide scallops, browned side up, among 4 clean scallop shells or ramekins, reserving any collected juices for Crémant Sabayon (which you can prepare while scallops are in oven, or make sabayon a few hours ahead but leave out scallop juices). Top with leek-mushroom mixture and transfer to oven. Bake until sauce from mushrooms is bubbling around edges and scallops are cooked through, about 5 minutes.
  6. On a serving platter, make 4 small piles of coarse salt and carefully place shells on top. Top each with a large spoonful of Crémant Sabayon and a heaping tablespoon of Herbed Bread Crumbs.
  7. In a small saucepan over medium-high heat, combine Crémant, garlic, cayenne pepper, salt and lemon zest and juice and bring to a simmer. Remove from heat and let cool slightly.
  8. In a medium saucepan over medium-high heat, bring about 2-in (5 cm) water to a simmer. Reduce heat to medium.
  9. In a non-reactive Pyrex or metal bowl, combine Crémant mixture with egg yolks and juices from seared scallops (if desired). Place bowl over simmering water and, whisking constantly, gently cook until mixture is foamy and thickened and holds its shape for a moment when run through with a whisk. Cover bowl and keep warm, but not hot, until ready to serve. Use within 2 hours of preparation.
  10. In a small frying pan over medium heat, melt butter. Add garlic and sauté until fragrant but not browned, about 30 seconds. Stir in panko and cook, stirring often, until golden brown, 3 to 4 minutes.
  11. Transfer to a small bowl and mix well with parsley, chives and pepper. Can be made ahead and stored in an airtight container at room temperature for up to 1 day.
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Drink Pairings

Sausage & Mushroom Sticky Rice

This is a classic sticky rice preparation. The rice is cooked, then stir-fried with aromatic Chinese sausages, dried shiitake mushrooms and dried shrimp. Pair with Toscana Tenute Rossetti Governo or Pinot Noir Diora La Petite Grace 2020
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) dark soy sauce
2 tbsp (30 ml) oyster sauce
2 tsp (10 ml) soy sauce
2 tsp (10 ml) chicken stock powder
2 tsp (10 ml) sesame oil
1 pinch white pepper
1 pinch salt
1 tbsp (15 ml) vegetable oil
¼ cup (60 ml) dried shrimp, soaked for 30 minutes in warm water, drained and finely chopped
4 Chinese sausages, diced
8 dried shiitake mushrooms, soaked for 30 minutes in warm water, drained and diced
4 green onions, thinly sliced, plus more for garnish
2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine
2 cups (500 ml) glutinous rice, rinsed and cooked according to package instructions
sesame seeds, for garnish

Instructions

  1. In a small bowl, mix dark soy sauce, oyster sauce, soy sauce, chicken stock powder, sesame oil, white pepper and salt. Set aside.
  2. Heat a wok or large frying pan over medium-high heat. Add oil, then stir-fry shrimp and Chinese sausages for 30 seconds. Add shiitake mushrooms and green onions and stir-fry until fragrant, about 1 minute. Add cooking wine and stir-fry for 1 minute.
  3. Add rice, then mix in sauce. Continue mixing until everything is thoroughly combined. Taste and adjust seasoning if needed.
  4. Transfer to a serving bowl and garnish with green onions and sesame seeds.
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Drink Pairings

Crab Salad with Prosecco Béarnaise

Tender, sweet BC Dungeness crabmeat paired with rich Prosecco-spiked Béarnaise sauce is a match made in heaven. Perfect for a special occasion to celebrate with friends and family. Pair this crab salad with Mionetto Prosecco Treviso Brut, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 4
1 lemon, cut in half
1 navel orange, cut in half
salt, to season water and salad
2 lbs (900 g) whole Dungeness crab (about 1½ cups/375 ml cooked, picked crabmeat)
½ bunch asparagus (about 8 oz/225 g), cut on bias into 1½-in (4 cm) pieces
10 oz (280 g) nugget potatoes
1 grapefruit or 2 blood oranges, peeled and segmented
½ cup (125 ml) frisée, endive or arugula leaves, small tender ones only
½ lemon, juice only
3 tbsp (45 ml) extra-virgin olive oil
freshly ground black pepper, to taste
Prosecco Béarnaise Sauce, make ahead, recipe follows
fresh tarragon leaves, for garnish
finely sliced fresh chives, for garnish
Maldon salt or flaky sea salt, to finish
Prosecco Béarnaise Sauce
¾ cup (180 ml) Mionetto Prosecco Treviso Brut, plus more as needed
¼ cup (60 ml) white wine vinegar
1 shallot, thinly sliced
1 sprig + 1 tsp (5 ml) chopped fresh tarragon, divided
½ tsp (2.5 ml) whole black peppercorns
¾ cup (180 ml) ghee or clarified butter
3 egg yolks
⅛ tsp (a pinch) cayenne pepper

Instructions

  1. Fill a large stockpot with enough water to cover crab and place over high heat. Add lemon and orange halves to stockpot, squeezing first to extract juices. Add enough salt that water tastes like the ocean and bring to a boil. Add crab and reduce heat to a simmer. Cook for 15 minutes, then cool crab under cold running water until cool enough to handle. Pick meat from legs, claws and just inside body where legs are connected. Discard shells and remaining parts.
  2. In a medium saucepan over high heat, bring salted water to a boil. Add asparagus and blanch until tender-crisp, about 2 minutes. Remove and cool under cold running water to stop cooking. Add potatoes to saucepan and cook until just tender, 8 to 10 minutes. Cool just enough to handle, then cut into quarters.
  3. In a medium mixing bowl, combine asparagus, potatoes, citrus segments, frisée, lemon juice and olive oil. Toss until well coated and season with salt and pepper.
  4. In a small bowl, toss crabmeat with ¼ cup (60 ml) Prosecco Béarnaise Sauce.
  5. Spread about ¼ cup (60 ml) Béarnaise sauce onto a large serving plate and pile dressed potato-asparagus mixture on top. Arrange small piles of dressed crabmeat on top of salad and finish with remaining Béarnaise sauce. Garnish with a few fresh tarragon leaves, chives and a sprinkle of Maldon salt. Alternatively, arrange ingredients evenly among 4 smaller plates for individual servings.
  6. In a medium saucepan over medium heat, combine Prosecco, vinegar, shallots, tarragon sprig and peppercorns. Cook to reduce until ¼ cup (60 ml) liquid remains. Strain and transfer to a non-reactive Pyrex or metal bowl.
  7. In a small saucepan over medium heat, bring ghee to 130 to 140 F (54 to 60 C) on a digital thermometer.
  8. In a medium saucepan over medium heat, bring 2-in (5 cm) water to a simmer.
  9. To bowl with Prosecco reduction, add egg yolks, chopped tarragon and cayenne pepper. Set bowl above simmering water and, whisking constantly, cook until slightly thickened and frothy, 3 to 4 minutes, taking care not to let mixture get too hot to avoid curdling.
  10. Transfer bowl to countertop, placing a clean tea towel underneath to secure bowl in place. While whisking constantly, slowly drizzle in warm ghee until emulsified. If sauce becomes too thick, add more Prosecco, 1 tbsp (15 ml) at a time, as needed. Finished Béarnaise should be a pourable consistency but hold its shape for a second when run through with a whisk. Can be made up to 2 hours ahead and stored in a clean, insulated travel mug with lid closed.
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Drink Pairings

Cava Poached Lobster with Saffron Butter

Ring in the New Year with a touch of elegance. Gently poached, tender lobster is enhanced by the subtle, aromatic flavour of saffron-infused butter. Go ahead, treat yourselves. Pair the poached lobster dish with Varias Cava Genui Brut Nature, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 2
2 cups (500 ml) Varias Genuí Cava Brut Nature, plus more as needed to cover
2 cups (500 ml) water
1 stalk celery, cut into ½-in (1.25 cm) slices
½ cup (125 ml) sliced fennel, a few fronds reserved for garnish
½ yellow onion, cut into ½-in (1.25 cm) dice
½ lemon, cut into ⅓-in (0.8 cm) slices
1 tsp (5 ml) whole black peppercorns
1 tsp (5 ml) salt
2 dried bay leaves
2 × 6 oz (170 g) lobster tails
8 × 3- to 4-in (7.5 to 10 cm) long baby carrots, thicker ones sliced in half lengthwise
1 bunch radishes, larger ones sliced in half
1 tbsp (15 ml) butter
1 tsp (5 ml) fresh thyme leaves
1 cup (250 ml) snap peas
Saffron Butter, make ahead, recipe follows
finely sliced fresh chives, for garnish
lemon wedges, to serve
toasted focaccia or crusty baguette, to serve
SAFFRON BUTTER
2-finger pinch saffron (about 25 threads)
¼ cup (60 ml) Varias Genuí Cava Brut Nature
¼ cup (60 ml) whipping cream
⅛ tsp (a pinch) Spanish smoked paprika
½ cup (125 ml) butter, room temperature

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a saucepan large enough to fit lobster tails but narrow enough that tails can be submerged, combine Cava, water, celery, fennel slices, onions, lemon slices, peppercorns, salt and bay leaves and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes, then turn off burner. Cover and let cool to room temperature, then strain. Rinse saucepan and pour strained liquid back in.
  3. Using sharp kitchen shears, cut along back of each lobster tail, leaving tail end intact. Look for any dark veins along tail meat and remove if present. Set lobster tails aside.
  4. Bring poaching liquid to a boil over medium-high heat. Blanch carrots for 4 minutes, then use a slotted spoon to transfer to a paper-towel-lined plate. Blanch radishes for 1 minute and transfer to plate with carrots.
  5. Add lobster to saucepan, adding a splash more Cava to cover if tails aren’t fully submerged. Bring up to a boil, then remove from heat and cover with a lid. Let sit, covered, for 5 minutes, then remove lobster tails and cut in half lengthwise along precut line. Reserve ½ cup (125 ml) poaching liquid.
  6. In a large ovenproof skillet over medium-high heat, melt butter. Add blanched carrots, blanched radishes and thyme and toss until everything is well coated. Transfer to oven and cook for 5 to 7 minutes, until vegetables are lightly browned. Return to stovetop over medium-high heat and add snap peas and reserved ½ cup (125 ml) poaching liquid. Reduce liquid by about half, then add lobster tails and 3 tbsp (45 ml) Saffron Butter. Remove from heat and gently stir until butter is emulsified into broth.
  7. Divide among 2 shallow bowls, pouring any remaining sauce over lobster tails. Garnish with reserved fennel fronds, sliced chives and another dollop of Saffron Butter. Serve with lemon wedges and toasted focaccia for soaking up sauce.
  8. To make Saffron Butter, in a small saucepan over medium-high heat, combine saffron threads and Cava and simmer until Cava is almost completely reduced. Stir in whipping cream and paprika and continue to simmer until volume is reduced by about half. Transfer to a small mixing bowl and let cool to room temperature, then stir in butter until smooth. Can be made ahead and stored in refrigerator for up to 1 week. Bring to room temperature before using.
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Drink Pairings

Honey Walnut Prawns

Battered prawns are tossed in a sweet mayonnaise and served with candied walnuts. This dish is extremely addictive! Serve with Wild Goose Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) honey
¼ cup (60 ml) walnuts
¼ cup (60 ml) Japanese mayonnaise
3 tbsp (45 ml) sweetened condensed milk
2 tsp (10 ml) fresh lemon juice
¾ tsp (4 ml) salt, divided
¼ cup (60 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
½ cup (125 ml) water, plus more as needed
1 egg
1 lb (450 g) peeled and deveined prawns
vegetable oil, for deep-frying
1 tsp (5 ml) toasted sesame seeds, for garnish
2 green onions, thinly sliced, for garnish

Instructions

  1. Preheat oven to 375 F (190 C). Line a baking sheet with parchment.
  2. In a small saucepan over medium heat, melt honey. Add walnuts and mix well. Transfer walnuts to lined baking sheet and bake for 5 to 10 minutes, just until golden brown. Remove from oven and let cool. Once cool, break walnut pieces apart and set aside.
  3. To make sauce, in a medium bowl, mix mayonnaise, condensed milk, lemon juice and ¼ tsp (1 ml) salt. Set aside.
  4. To make batter for prawns, in a separate medium bowl, combine ¼ tsp (1 ml) salt, flour, cornstarch, water and egg. Mix until smooth and consistency of heavy cream; add more water if necessary. Set aside.
  5. Rinse prawns in cold water, drain and pat dry with paper towel. Season with remaining ¼ tsp (1 ml) salt.
  6. In a wok or heavy-bottomed saucepan over medium-high heat, heat 4-in (10 cm) oil to 350 F (175 C) on a deep-frying thermometer.
  7. Dip prawns in batter and deep-fry until lightly browned, 2 to 3 minutes. Remove from oil and drain on a paper-towel-lined plate.
  8. Turn up heat and heat oil to 375 F (190 C). Fry prawns a second time for 60 to 90 seconds. Remove from heat and drain on paper-towel-lined plate.
  9. Toss prawns in sauce. Place on a serving platter and garnish with candied walnuts, sesame seeds and green onions.
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Drink Pairings

Antipasti Wreath

Embrace the joy of holiday entertaining with a stunning antipasti wreath that’s as much a feast for the eyes as it is for the palate. Make the recipe your own by swapping out an ingredient or two for your favourite pickled or marinated vegetables, cured meats, or cheeses. Pair this dish with Montepulciano d'Abruzzo Madia Torre Zambra or Chianti Classico Riserva Gabbiano.
Ingredients Instructions

Ingredients

Serves 10 - 12
6 tbsp (90 ml) extra-virgin olive oil
3 tbsp (45 ml) Angelo Provincia di Pavia Pinot Grigio
3 tbsp (45 ml) fresh lemon juice
1½ tsp (7.5 ml) clover honey
1½ tsp (7.5 ml) dried oregano
½ tsp (2.5 ml) dried thyme
1 pinch red pepper chili flakes (optional)
1 clove garlic, minced
1 tsp (5 ml) Dijon mustard
¼ tsp (1 ml) fine sea salt
freshly ground black pepper, to taste
6 oz (170 g) salami, thinly sliced
2 cups (500 ml) cherry tomatoes
1 × 14 oz (398 g) can artichoke hearts in water, drained and quartered
7 oz (200 g) mini bocconcini
1 × 16 oz (450 g) jar sweet cherry peppers, drained and halved
jarred pepperoncini, drained, to taste
1 cup (250 ml) olives of your choice
20 leaves fresh basil
5 sprigs fresh rosemary

Instructions

  1. Start by making dressing. In a medium bowl, whisk olive oil, wine, lemon juice, honey, oregano, thyme, chili flakes (if desired), garlic, Dijon, salt and pepper until thoroughly combined. Set aside.
  2. When ready to assemble wreath, place salami, cherry tomatoes, artichokes, bocconcini, cherry peppers, pepperoncini, olives and basil into their own separate bowls on a clean work surface. Working with 4-in (10 cm) wooden skewers and mixing and matching ingredients, thread 3 to 5 ingredients onto each skewer. Continue until ingredients are all used up.
  3. Arrange skewers on a platter in a wreath shape, layering them on top of each other 2 to 3 times. Tuck rosemary sprigs randomly into different spots in wreath. Lightly drizzle wreath with dressing. Serve with additional dressing alongside, allowing diners to season skewers as they please.
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Drink Pairings

Fried Sweet & Sour Fish

A whole fish is traditional for Lunar New Year for good luck. In Mandarin, the word for “fish” sounds like “surplus,” so serving a whole fish will mean abundance year after year. We used red sea bream, but you can substitute any similar-sized fish. It is fried until crisp, then covered with a tangy sweet and sour sauce. Enjoy this dish with Wild Goose Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 tbsp (15 ml) vegetable oil, plus more for shallow frying
2 cloves garlic, crushed
1-in (2.5 cm) slice fresh ginger
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ yellow onion, thinly sliced
2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine
¼ cup (60 ml) ketchup
¼ cup (60 ml) white vinegar
¼ cup (60 ml) rice wine vinegar
½ cup (125 ml) pineapple juice
¼ cup + 2 tbsp (90 ml) water, divided
1 tsp (5 ml) salt, plus more to season fish
2 tsp (10 ml) soy sauce
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) cornstarch, plus more for dusting fish
3 to 4 lbs (1.4 to 1.8 kg) whole red sea bream, gutted and scales removed
pepper, to taste
2 green onions, thinly sliced, for garnish
sesame seeds, for garnish

Instructions

  1. In a medium saucepan over medium heat, heat 1 tbsp (30 ml) oil. Add garlic and ginger and stir-fry for 30 seconds. Add peppers and onions and stir-fry just until cooked, 2 to 3 minutes. Remove peppers and onions and set aside. Keep garlic and ginger in saucepan and add cooking wine, ketchup, white and rice vinegars, pineapple juice, ¼ cup (60 ml) water, salt, soy sauce and sugar. Bring to a boil, then turn heat down to low and simmer for 10 minutes.
  2. In a small bowl, mix 2 tbsp (30 ml) cornstarch and remaining 2 tbsp (30 ml) water. Pour cornstarch slurry into sauce, stirring constantly. Bring sauce back to a boil, stirring occasionally. Turn off heat, mix in vegetables and keep warm until ready to use.
  3. Dry fish inside and out with paper towel. Using a sharp knife, slit fish down to bone, spacing slits 1-in (2.5 cm) apart from head to tail. Season fish inside and out with salt and pepper, rubbing it into slits.
  4. Place a large, heavy-bottomed, high-sided saucepan or wok over medium-high heat, making sure pan is large enough to fit fish. Heat 2-in (5 cm) oil to 375 F (190 C) on a deep-frying thermometer.
  5. Dry fish again well with paper towel. Coat fish on either side with cornstarch, working it into cuts, then dust off any excess.
  6. Lay fish in hot oil away from you. Fry until golden brown, about 5 to 8 minutes. Do not move fish during this time; check colour only after 5 minutes. Using 2 spatulas, carefully flip fish and cook on other side for 5 to 8 minutes, until golden brown and cooked through; fish should easily flake with a fork.
  7. Remove fish from oil and drain for 1 minute on a rack. Transfer to a serving platter and cover with vegetables and sauce. Garnish with green onions and sesame seeds.
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