Beer-Brined Lamb Shoulder Roast with Red Wine & Blueberry Sauce

This succulent roast lamb has a sweet and savory twist: blueberries add a burst of juicy flavor that is complemented by rosemary and shallots, and a beer brine adds wonderful depth and moisture. Enjoy the Beer-Brined Lamb Roast with Black Sage Vineyard Merlot or Black Hills Nota Bene.
Ingredients Instructions

Ingredients

Serves 6-8
LAMB
10 cups (2.5 L) water, divided
½ cup (125 ml) coarse salt
¼ cup + 1 tbsp (75 ml) granulated sugar
2 tbsp (30 ml) whole black peppercorns
1 tbsp (15 ml) juniper berries
6 sprigs fresh rosemary, divided
2 fresh bay leaves
2 × 473 ml cans Strange Fellows Jongleur Wit Beer
4 to 4½ lbs (1.8 to 2 kg) bone-in lamb shoulder
1 white onion, cut into large chunks
1 head garlic, cut in half crosswise
RED WINE AND BLUEBERRY SAUCE
2 tsp (10 ml) juniper berries, lightly crushed
½ tsp (2.5 ml) whole black peppercorns
2 fresh bay leaves
1 small sprig fresh rosemary
2 tbsp (30 ml) canola oil
3 large shallots, thinly sliced
1¼ cups (310 ml) Petrichor Cabernet Merlot
¼ cup (60 ml) balsamic vinegar
3 tbsp (45 ml) granulated sugar
½ tsp (2.5 ml) salt
2 cups (500 ml) fresh blueberries

Instructions

  1. To make beer brine, in a medium saucepan, combine 8 cups (2 L) water, salt, sugar, peppercorns, juniper berries, 2 rosemary sprigs and bay leaves and bring to a boil until salt and sugar dissolve. Remove from heat, add beer and cool to room temperature.
  2. Place lamb in a container sized to fit lamb snugly. Pour in cooled brine to cover. If lamb is not fully covered, add a bit more beer or water until submerged. Let rest in brine, covered, in refrigerator for at least 12 hours but no more than 36.
  3. Preheat oven to 350 F (175 C).
  4. Remove lamb from brine and pat dry. Arrange remaining 4 rosemary sprigs, onions and garlic in bottom of a roasting pan and place lamb on top. Pour in remaining 2 cups (500 ml) water and cover lamb with a sheet of parchment and then a layer of foil, making sure to seal edges around baking dish.
  5. Transfer lamb to oven and cook until tender enough that you can twist a fork pierced at its thickest point, about 3 hours. Raise oven temperature to 400 F (200 C), remove parchment and foil from lamb and continue to roast for another 30 minutes. Remove from oven, tent with foil and let rest for 15 to 30 minutes.
  6. Shred lamb from bone in large chunks and transfer to a serving dish. Drizzle with a bit of rendered juices from roasting pan and serve with Red Wine & Blueberry Sauce.
  7. To make the Red Wine and Blueberry Sauce, in a small piece of cheesecloth, combine juniper berries, peppercorns, bay leaves and rosemary. Tie into a bundle and set aside.
  8. In a medium saucepan over medium-high heat, warm canola oil, then add shallots and sauté until just beginning to brown, about 5 minutes. Pour in red wine, vinegar, sugar and salt. Add spice bag, then reduce heat to medium-low and simmer for 30 minutes. Add blueberries and simmer for about 30 more minutes, until berries have softened and sauce has thickened. Remove from heat and discard spice bag. Serve warm or at room temperature. Can be stored in an airtight container in refrigerator for up to 5 days. Makes 2 cups (500 ml)
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Drink Pairings

Crispy Lemon Herb Roasties

Incorporating a bit of baking soda into the cooking water helps alkalinize the liquid, breaking down the potatoes’ exterior. This process creates more surface area, resulting in roasties with a delightful crust and a fluffy interior. Pair this dish with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.
Ingredients Instructions

Ingredients

Serves 6-8
2 tbsp (30 ml) olive oil, divided, plus more for greasing baking sheet
2 tbsp (30 ml) unsalted butter, room temperature
½ tsp (2.5 ml) salt
2.2 lbs (1 kg) Russet potatoes, peeled and cut into 1½-in (4 cm) chunks
baking soda, for blanching
2 tsp (10 ml) capers, roughly chopped
2 tsp (10 ml) chopped fresh dill
2 tsp (10 ml) chopped fresh parsley
½ tsp (2.5 ml) freshly ground black pepper
½ lemon, zest and juice
caper berries, for garnish (optional)
lemon wedges, for garnish

Instructions

  1. Preheat oven to 425 F (220 C). Lightly grease a large baking sheet.
  2. In a medium mixing bowl, combine 1 tbsp (15 ml) olive oil with butter and salt.
  3. Fill a saucepan with enough salted water to cover potatoes (but do not add potatoes yet, and make sure to measure amount of water you use). Bring water to a boil over medium-high heat, then add ¼ tsp (1 ml) baking soda per 4 cups (1 L) water used. Add potatoes and cook for about 10 minutes, until they begin to soften around edges and can be pierced with a paring knife with just a little resistance. Drain potatoes and let sit for a minute to remove excess moisture.
  4. Place greased baking sheet in oven to preheat for a minute or two. Transfer potatoes to prepared mixing bowl and toss roughly to coat, allowing edges to break down and form a bit of a coating with oil and butter. Remove preheated baking sheet from oven and arrange potatoes in an even layer. Return to oven and bake for 20 to 25 minutes, until potatoes are well browned on 1 side and release easily from pan. Flip and cook on other side for another 15 minutes.
  5. In a small mixing bowl, combine remaining 1 tbsp (15 ml) olive oil, capers, dill, parsley, pepper and lemon zest and juice. Remove potatoes from oven and toss with oil-herb mixture.
  6. Transfer to a serving dish and garnish with a few caper berries and lemon wedges.
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Drink Pairings

Spring Pea Samosas

Full of fresh and bright flavours, these samosas are perfect as a light lunch or snack. Instead of a traditional samosa dough, we have used tortillas for an impressive and simple swap. Whether baked, pan-fried or air-fried, these pillowy bites are sure to become a springtime staple at your table. Serve these Samosas with See Ya Later Ranch Gewurztraminer or Argiolas Costamolino Vermentino di Sardegna.
Ingredients Instructions

Ingredients

Serves 14
1¾ cups (430 ml) fresh or frozen peas
1 serrano pepper, finely diced
1-in (2.5 cm) piece fresh ginger, grated
2 tbsp (30 ml) coconut oil
1 tsp (5 ml) cumin seeds
1½ tsp (7.5 ml) garam masala
½ tsp (2.5 ml) fine sea salt
1 tbsp (15 ml) granulated sugar
3 tbsp (45 ml) fresh lemon juice
¼ cup (60 ml) coarsely chopped toasted cashews
3 tbsp (45 ml) finely chopped fresh cilantro leaves
3 green onions, trimmed and finely chopped
⅓ cup (80 ml) all-purpose flour
3 tbsp (45 ml) water
7 × 6-in (15 cm) tortillas
vegetable or grapeseed oil, for brushing
Green Coconut Chutney, to serve, make ahead, recipe follows
GREEN COCONUT CHUTNEY | Makes about 1 cup (250 ml)
½ cup (125 ml) unsweetened shredded coconut
1 cup (250 ml) packed fresh cilantro leaves and tender stems
½ cup (125 ml) packed fresh mint leaves
1 clove garlic
1-in (2.5 cm) piece fresh ginger, roughly chopped
1 serrano pepper, stem discarded
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) granulated sugar, plus more if needed to taste
kosher salt, to taste
2 to 4 tbsp (30 to 60 ml) water
2 tbsp (30 ml) fresh lemon juice, plus more if needed to taste
2 tbsp (30 ml) avocado or olive oil

Instructions

  1. Start by making samosa filling. In a food processor fitted with an S blade, place peas, serrano peppers and ginger and pulse until a coarse mixture forms. Take care not to overprocess, as you want mixture to have lots of texture.
  2. In a large frying pan over medium heat, warm coconut oil. Add cumin seeds and toast, stirring constantly, until popping and fragrant, about 20 seconds. Add pea mixture and cook until warmed through and some moisture has cooked off, about 4 minutes. Stir in garam masala, salt and sugar. Cook, stirring constantly, for another 5 minutes. Stir in lemon juice, cashews, cilantro and green onions. Cook for another minute, then remove frying pan from heat and set aside. Let mixture cool completely to room temperature, about 1 hour.
  3. In a small bowl, stir flour and water to form a thick paste. Set aside.
  4. When ready to assemble samosas, preheat oven to 400 F (200 C). Line a baking sheet with parchment and set aside.
  5. Stack tortillas and slice stack through middle to create 2 equal half-moon-shaped stacks.
  6. Working with 1 tortilla half-moon at a time, spread a thin layer of flour paste along length of cut side. With cut side facing right, fold up bottom of half-moon to meet top half, pressing cut side together to seal. You should now have a triangular pocket. Stuff pocket with about 2 tbsp (30 ml) filling, leaving about 1-in (2.5 cm) of space at top. Spread more flour paste along inside edge of opening before pressing both sides of tortilla together to seal. Place samosa on prepared baking sheet and repeat with remaining tortillas and filling.
  7. Brush both sides of each samosa generously with oil, then bake until golden and crispy, 12 to 16 minutes. Enjoy warm with Green Coconut Chutney for dipping.
  8. GREEN COCONUT CHUTNEY | Makes about 1 cup (250 ml)
  9. In a blender or food processor, combine coconut, cilantro, mint, garlic, ginger, serrano pepper, cumin, sugar and a pinch of salt. Blend to combine and roughly chop. Add some water, 1 tbsp (15 ml) at a time, and blend until ingredients just bind together into a thick, coarse paste. Add lemon juice and oil and blend again until chutney is well combined but still has some texture. Taste and adjust seasoning to your liking with more salt, sugar or lemon juice. Can be stored in an airtight container in refrigerator for up to 1 week.
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Drink Pairings

Easter Egg Grazing Board

Serve this delightful and colourful spread to kick off your Easter feast. Swap out the asparagus or radishes for any first-of-the-season veggies you find at your local market. Pair this grazing board with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.
Ingredients Instructions

Ingredients

Serves 6-8
GRAZING BOARD
4 eggs
1 bunch asparagus, blanched tender-crisp with bottom 2-in (5 cm) trimmed and discarded
1 bunch radishes, sliced or quartered
6 oz (170 g) thinly sliced cured ham (such as prosciutto, speck or Bayonne)
1 shallot, sliced very thinly on a mandoline
edible flowers and micro herbs, for garnish
fresh baguette or flatbread, to serve
GREEK GODDESS DRESSING
⅔ cup (160 ml) Greek yogurt
⅓ cup (80 ml) crumbled feta
⅓ cup (80 ml) mayonnaise
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) Pernod, ouzo or other anise-flavoured liqueur
2 tbsp (30 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh dill
1 tsp (5 ml) chopped fresh tarragon
2 green onions, roughly chopped
1 clove garlic, roughly chopped
HERBED FARMER'S CHEESE
Greek Goddess Dressing, make ahead, recipe follows
8 cups (2 L) 2% or whole milk (not homogenized)
½ cup (125 ml) Greek yogurt
¼ to ⅓ cup (60 to 80 ml) fresh lemon juice, as needed
¼ cup (60 ml) crème fraîche or Greek yogurt
2 tbsp (30 ml) finely chopped fresh herbs (any combination of basil, parsley, chives, tarragon or chervil)
½ tsp (2.5 ml) sea salt

Instructions

  1. To make the grazing board, fill a small saucepan with about 4-in (10 cm) water and set over high heat. Bring to a boil, then carefully lower eggs into water and cook for 7½ minutes. Transfer to a bowl of ice water or cool under running tap. When cool enough to handle, peel eggs, cut in half lengthwise and set aside.
  2. In centre of a large platter, place a small bowl of Greek Goddess Dressing. Arrange rest of platter with blanched asparagus, radishes, halved boiled eggs, slices of ham and dollops of Herbed Farmer’s Cheese. For some extra whimsy, form cheese into small egg shapes. Top with shallots, garnish as desired with edible flowers and micro herbs and serve with fresh baguette or flatbread.
  3. To make the Green Goddess Dressing, in a blender or food processor, purée all ingredients until smooth. Can be stored in an airtight container in refrigerator for up to 3 days.
  4. To make the Herbed Farmer's Cheese, line a strainer with a few layers of cheesecloth large enough to overhang slightly.
  5. In a medium heavy-bottomed saucepan over medium heat, combine milk and yogurt. Slowly heat mixture to about 175 F (79 C), stirring regularly to prevent bottom from scorching. Remove from heat and gently stir in ¼ cup (60 ml) lemon juice. Wait for milk to separate with curds beginning to form. This should happen quickly, but if not, add remaining lemon juice, 1 tbsp (15 ml) at a time, until it does.
  6. Let sit, covered, for 20 minutes, then carefully ladle curds into lined strainer. Pull sides of cheesecloth overtop curds and tie ends around a wooden spoon. Place spoon over a pitcher or saucepan, using spoon to suspend wrapped cheese and ensuring bottom of cheesecloth is not touching bottom of container.
  7. Let hang for 20 minutes, then transfer curds to a small mixing bowl. Add crème fraîche, herbs and salt and mix gently until combined. Can be stored in an airtight container in refrigerator for up to 5 days. Leftover liquid, or whey, can be used to soak grains, be added to a smoothie or be used in bread recipes as a substitute for water. Makes about 2 cups (500 ml)
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Drink Pairings

Dandelion Greens Tart

This tart is a great addition to a relaxed springtime brunch. Delicious warm or at room temperature, it looks like much more effort than it actually is. If you can’t find dandelion greens, feel free to substitute the same amount of any readily available bitter greens. Enjoy the Dandelion Greens Tart alongside Left Field Nelson Sauvignon Blanc or Santa Ana La Mascota Cabernet Franc.
Ingredients Instructions

Ingredients

Serves 6
1 tbsp (15 ml) flax meal
2½ tbsp (37.5 ml) water
2 cups (500 ml) raw pumpkin seeds, plus more for garnish
2 tbsp (30 ml) nutritional yeast
2 tbsp (30 ml) olive oil, divided
1 bunch dandelion greens (about 6 oz/170 g)
kosher salt, to taste
2 shallots, diced
1 clove garlic, minced
1 cup (250 ml) plain yogurt
3 large eggs
2 tbsp (30 ml) finely chopped fresh chives
freshly ground black pepper, to taste
3 oz (85 g) goat’s cheese, crumbled, for garnish
microgreens, for garnish

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a small bowl, whisk flax meal and water. Set aside to thicken for 5 minutes.
  3. Meanwhile, in a food processor fitted with an S blade, pulse pumpkin seeds and nutritional yeast until a coarse meal forms. Add 1 tbsp (15 ml) olive oil and flax mixture. Pulse again until well combined and a small portion of mixture holds together when pressed in your hand.
  4. Pour crust mixture into a 4 × 14-in (10 × 35 cm) fluted rectangular tart pan with removable bottom. Evenly press crust mixture across bottom and up sides of pan. Bake until crust is lightly browned, about 15 minutes. Set aside to cool while making filling.
  5. Cut off tough stems of dandelion greens and wash well under cold water. Bring a large saucepan of water to a boil. Meanwhile, prepare an ice bath by placing a couple handfuls of ice in a large bowl and filling bowl about halfway with water. When saucepan of water comes to a boil, salt generously and add dandelion greens. Blanch, about 2 minutes, then transfer to ice bath. Drain, squeeze out excess water and roughly chop.
  6. In a small frying pan over medium heat, warm remaining 1 tbsp (15 ml) olive oil. Add shallots, garlic and a pinch of salt and sauté, stirring often, until shallots have softened, about 8 minutes.
  7. In a medium bowl, whisk yogurt and eggs until well combined. Fold in chopped dandelion greens, shallot mixture, chives and a good pinch of pepper.
  8. Pour filling into tart shell and transfer tart to oven. Bake until filling has puffed up and is lightly golden brown, 30 to 40 minutes. Let tart cool in pan on a rack for at least 25 to 35 minutes.
  9. When ready to serve, remove tart from pan and place on a platter. Garnish as desired with pumpkin seeds, goat cheese and microgreens. Slice and serve.
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Drink Pairings

Carrot & Parsnip Ribbon Salad

Spring-dug carrots and parsnips are a true culinary delight. Cold winter temperatures enhance their flavour and texture, making the roots sweeter and less fibrous and giving them a delicious, satisfying crunch. This salad can be enjoyed with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.
Ingredients Instructions

Ingredients

Serves 6-8
⅓ cup + 1 tbsp (95 ml) grapeseed oil
2 tbsp (30 ml) honey
1½ tbsp (22.5 ml) apple cider vinegar
1 tbsp (15 ml) finely minced shallots
1 tbsp (15 ml) Dijon mustard
¼ tsp (1 ml) freshly ground black pepper
⅛ tsp (a pinch) salt
1 lemon, zest and juice
2 medium carrots
1 medium parsnip
1 tbsp (15 ml) chopped fresh parsley, plus a few leaves for garnish
1 tbsp (15 ml) chopped fresh mint, plus a few leaves for garnish
1 cup (250 ml) watercress, arugula or other peppery tender greens
1 orange or grapefruit, peeled and cut into segments, for garnish
shaved pecorino Romano, for garnish

Instructions

  1. To make dressing, in a Mason jar with a tight-fitting lid, combine grapeseed oil, honey, vinegar, shallots, Dijon, pepper, salt and lemon zest and juice. Close lid and shake vigorously until emulsified. Can be made up to 3 days ahead. Shake to re-emulsify before serving.
  2. Using a sharp vegetable peeler or mandoline, shave carrots and parsnip into fine ribbons, discarding woody core of parsnip. Transfer to a mixing bowl and add enough dressing to coat. Depending on size of carrots and parsnip, you may not need entire batch of dressing. Toss well and let marinate for about 10 minutes, until ribbons have softened slightly but are still a bit crisp. Add parsley and mint and toss gently.
  3. Place watercress on a serving dish, then arrange carrot and parsnip ribbons overtop. Garnish with orange segments, shaved pecorino Romano and a few parsley and mint leaves.
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Drink Pairings

Salmon Tartare & Avocado Spring Salad

A feast for the eyes and a satisfying treat for the palate! Wholesome wild BC salmon clad in a spicy-tangy dressing makes for an undeniable burst of robust flavours that balance all the other ingredients. This recipe and your creativity are sure to grace any elegant fine-dining experience at home. Serve the Salmon Tartare with Tantalus Pinot Noir.
Ingredients Instructions

Ingredients

Serves 2
1 to 1½ tbsp (15 to 22.5 ml) sriracha
1 tbsp (15 ml) ponzu sauce
¼ cup (60 ml) mayonnaise
½ lb (225 g) sashimi-grade wild BC salmon, cut into ½-in (1.25 cm) cubes
2 green onions, thinly sliced
2 tbsp (30 ml) puffed rice (optional)
4 large curly lettuce leaves, washed and thoroughly dried
1 avocado, pitted and thinly sliced lengthwise
1 long English cucumber, cut into ¼-in (0.6 cm) slices on a bias
mini rice cakes, balsamic pearls, microgreens, for garnish

Instructions

  1. In a small non-reactive bowl, mix sriracha, ponzu sauce and mayonnaise. Transfer about 2 tbsp (30 ml) sauce into a small squeeze bottle and set aside until ready to serve.
  2. To make salmon tartare, in a medium non-reactive bowl, mix salmon, green onions and puffed rice, if using. Stir in sriracha-ponzu mixture, a bit at a time, to reach your desired consistency and spice level.
  3. Arrange 2 lettuce leaves on a serving plate. Arrange half the avocado and cucumber slices as desired.
  4. Place a few 2- to 3-in (5 to 7.5 cm) round culinary moulds on prepared serving plate near avocado and cucumber slices. Divide half the salmon tartare among moulds. Using a mould tamper or back of a spoon, gently press salmon while lifting moulds to shape tartare.
  5. Garnish as desired with mini rice cakes, balsamic pearls, microgreens and reserved sriracha-ponzu sauce.
  6. Repeat steps 3 to 5 on second serving plate and serve.
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Drink Pairings

Oven-Baked Salmon Fillet

Whether for a quick dinner on a busy night or when feeding a group at a dinner party, this gorgeous fillet recipe will be one you want to save. Serve it with your favourite salad for a complete meal, and add any leftovers to your favourite greens for a wholesome lunch the next day. So easy, so versatile and so delicious! Enjoy the Oven-Baked Salmon Fillet with Tinhorn Creek Gewurztraminer.
Ingredients Instructions

Ingredients

Serves 4-6
1 fillet wild BC salmon fillet (about 1.6 lbs/725 g), deboned, washed and thoroughly dried
salt and pepper, to taste
½ cup (125 ml) mayonnaise
½ tbsp (7.5 ml) Dijon mustard
1 tsp (5 ml) smoked paprika
¼ tsp (1 ml) cayenne pepper
2 tsp (10 ml) fresh lemon juice
up to ½ tsp (2.5 ml) freshly ground pepper, to taste
fresh parsley, lemon and
lime slices, for garnish

Instructions

  1. Adjust oven rack to upper third of oven and preheat to 400 F (200 C). Line a baking sheet with foil.
  2. Season salmon fillet with salt and pepper and place on lined baking sheet, skin-side down.
  3. In a medium bowl, mix mayonnaise, Dijon, paprika, cayenne and lemon juice. Spread evenly over surface of salmon.
  4. Bake for 20 minutes. Remove from oven and season with freshly ground black pepper. Garnish as desired with parsley and lemon and lime slices, and serve.
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Drink Pairings

Surprise Cake

Get those cameras ready: this cake is a showstopper for any celebration! Easy, delicious and spilling with a surprise, this fun-to-make cake is a treat for you and your guests. Follow this recipe to make it once, then let your creativity lead the way to future variations using your favourite flavours. Consider pairing this cake with Veneto Moscato Oggi Frizzante or Baileys Birthday Cake.
Ingredients Instructions

Ingredients

Serves 6 to 8
4 × 8- to 9-in (20 to 23 cm) vanilla cakes made from boxed cake mix
4 × 16 oz (450 g) tubs store-bought vanilla frosting
2 cups (500 ml) mini Easter egg candies
candy sprinkles, for garnish

Instructions

  1. Trim domes off cakes to create flat tops. Using a 3½-in (9 cm) round cookie cutter, cut centres out of 3 cakes to align with each other.
  2. In a large mixing bowl, beat vanilla frosting until smooth and fluffy. Transfer half to a large piping bag with a large round nozzle (such as Wilton 1A). Smear about 2 tsp (10 ml) vanilla frosting around centre of cake platter.
  3. Place 1 cake layer with hole in centre of platter. Pipe concentric circles of frosting to cover surface, leaving centre open. Repeat this step with remaining 2 cake layers with holes cut in centre. Using a small offset spatula, line hollow in centre of cake with thin layer of frosting.
  4. Gently fill hollow in centre of cake with mini Easter egg candies. Reserve extra for decorating cake if desired. Place last cake layer (the one without hole cut in centre) on top.
  5. Pipe rings of frosting around side of cake, starting from bottom and moving upwards. Fill piping bag with remaining frosting as needed and continue piping rings around top of cake as well. Pipe frosting into any gaps. Using a metal spatula, smooth frosting on top and sides of cake.
  6. Decorate with sprinkles or reserved mini Easter egg candies, as desired.
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Drink Pairings

Citrus Sponge

Incredibly simple yet thoroughly satisfying, every slice of this cake offers fresh citrus flavours with a silky, creamy mouthfeel that is lip-smackingly delicious! Make it for a midweek dinner treat or an elegant spring garden party—either way, indulge in the cake and the compliments it earns you! Pair with FRIND Winery Brut or Stellers Jay Blanc de Noir.
Ingredients Instructions

Ingredients

Serves 6 to 8
3 tbsp (45 ml) granulated sugar
3 tbsp (45 ml) hot water
2 cups (500 ml) mascarpone
½ cup (125 ml) lemon curd
1 cup (250 ml) orange or other citrus marmalade
1 lemon, zest only
1 tbsp (15 ml) fresh lemon juice
1 × 10-in (25 cm) store-bought sponge flan
fresh mint, whipped cream and candied citrus peel or segments, for garnish

Instructions

  1. In a small heatproof bowl, stir sugar and water until sugar melts. If needed to help melt sugar, heat in microwave for 10 seconds on high. Set aside.
  2. In a large bowl, mix mascarpone, lemon curd, marmalade, lemon zest and lemon juice.
  3. Place sponge flan on a serving plate. Using a pastry brush, brush sugar syrup evenly over surface of flan. Top with mascarpone mixture. Using a metal spatula, smooth surface.
  4. Garnish as desired with mint, whipped cream and candied citrus peel or segments.
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Drink Pairings

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