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
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
- Preheat oven to 375 F (190 C). Line a baking sheet with parchment.
- 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.
- To make sauce, in a medium bowl, mix mayonnaise, condensed milk, lemon juice and ¼ tsp (1 ml) salt. Set aside.
- 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.
- Rinse prawns in cold water, drain and pat dry with paper towel. Season with remaining ¼ tsp (1 ml) salt.
- 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.
- 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.
- 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.
- Toss prawns in sauce. Place on a serving platter and garnish with candied walnuts, sesame seeds and green onions.
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
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
- 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.
- 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.
- 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.
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
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
- 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.
- 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.
- 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.
- 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.
- Dry fish again well with paper towel. Coat fish on either side with cornstarch, working it into cuts, then dust off any excess.
- 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.
- 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.
Drink Pairings
After 8 Fizz
Celebrate the season with this festive and indulgent cocktail that blends the refreshing bite of peppermint with the smooth sweetness of chocolate. Topped with Codorníu Cava for a bubbly finish, this cocktail is crowned with a decadent swirl of whipped cream and a sprinkle of shaved chocolate, making it the perfect treat for holiday gatherings.Ingredients
Serves 1
¾ oz (22 ml) Luksusowa Vodka
¾ oz (22 ml) McGuinness Crème de Cacao Liqueur
¼ oz (7.5 ml) McGuinness Peppermint Schnapps
¾ oz (22 ml) fresh lemon juice
3 oz (90 ml) Codorníu Cava Clasico Brut
whipped cream and shaved chocolate, for garnish
Instructions
- In a cocktail shaker, combine vodka, crème de cacao, schnapps and lemon juice. Add ice and shake for 5 to 7 seconds. Pour over fresh ice in an old-fashioned glass, then top with Cava until ½-in (1.25 cm) from top. Garnish with whipped cream and shaved chocolate.
Featuring
Move That to Tomorrow
With all the hustle and bustle of the holiday season, sometimes it is important to take a moment to reflect and move the to-do list to tomorrow. Savour the moment with this festive spin on a classic mimosa, elevated with grenadine and rosemary.Ingredients
Serves 1
1½ oz (45 ml) fresh orange juice
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) grenadine
2 dashes Angostura bitters
4 oz (120 ml) Ruffino Lumina Prosecco
orange wheel and fresh rosemary sprig, for garnish
Instructions
- In a Collins glass, stir orange juice, lemon juice, grenadine and Angostura bitters to combine. Add ice and top with Prosecco. Garnish with orange wheel and rosemary sprig.
Featuring
Snowy Nights
A French 75 is a classic and elegant cocktail, perfect for holiday entertaining. This rendition is elevated by substituting the traditional Simple Syrup with a homemade Cinnamon Lemongrass Syrup to add a unique and aromatic flavour profile, sure to impress at any festive gathering.Ingredients
Serves 1
1 oz (30 ml) Beefeater London Dry Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Cinnamon Lemongrass Syrup*
Cinzano Prosecco, to top
lemon twist, for garnish
Instructions
- In a cocktail shaker, combine gin, lemon juice and Cinnamon Lemongrass Syrup. Add ice and shake for 5 to 7 seconds. Pour into a flute glass, top with Prosecco and garnish with a lemon twist.
- *To make Cinnamon Lemongrass Syrup, in a saucepan, combine 1 cup (250 ml) water and 1 stick cinnamon (and ½ tsp/2.5 ml red pepper chili flakes, if you dare). Bring to a boil and continue boiling until volume is reduced by half. Remove from heat and add ½ cup (125 ml) granulated sugar and 2-in (5 cm) piece lemongrass, chopped. Stir to dissolve sugar. Cool to room temperature, then remove solids and store in refrigerator for up to 2 weeks. Makes enough for 10 to 12 cocktails.
Featuring
White Wine Mashed Potatoes with Brown Butter Maple Bacon Sauce
Buttery, creamy mashed potatoes are one of life’s best comfort foods. Cooking the potatoes in white wine adds an extra layer of complexity to the final dish. While heavenly on their own, mashed potatoes go from simple to spectacular when drizzled with a warm brown butter maple bacon sauce just before serving. Feel free to make the potatoes ahead of time, warming gently over low heat before plating. The sauce should be made just before serving. This dish pairs wonderfully with Tom Gore Chardonnay.Ingredients
Serves 4
2.2 lbs (1 kg) Yukon Gold or yellow-fleshed potatoes, peeled and chopped
2 cups + 2 tbsp (530 ml) Tom Gore Chardonnay, divided
1 cup (250 ml) whipping cream
¾ cup (180 ml) unsalted butter, divided
kosher salt and freshly ground black pepper, to taste
2 strips thick-cut bacon, diced
2 tbsp (30 ml) pure maple syrup
½ cup (125 ml) pecans, roughly chopped
chopped fresh parsley leaves or chopped fresh chives, for garnish (optional)
Instructions
- Place potatoes and 2 cups (500 ml) wine in a large saucepan. Add as much cold water as needed to cover potatoes completely. Place saucepan over medium-high heat and bring to a boil. Boil until potatoes are very tender when pierced with a knife, 18 to 25 minutes. Drain potatoes, discarding cooking liquid, and let cool for a few minutes. Pass potatoes through a ricer or mash using a potato masher or fork.
- Meanwhile, in a small saucepan over medium heat, bring cream and ½ cup (125 ml) butter to a simmer. Stir until butter has melted, then beat into mashed potatoes and season with salt and pepper. Set aside, keeping warm.
- Place remaining ¼ cup (60 ml) butter in a small saucepan and melt over medium heat. Cook, stirring occasionally, until butter solids sink to bottom of saucepan and start to turn golden brown, 8 to 10 minutes. Transfer browned butter to a heatproof bowl and set aside.
- Return saucepan to heat and add bacon. Cook, stirring frequently, until crisp, 5 to 8 minutes. Return browned butter to saucepan along with maple syrup and remaining 2 tbsp (30 ml) wine. Bring mixture to a simmer and cook for 1 minute. Add pecans and continue to cook, stirring often, until slightly thickened and fragrant, another 2 to 3 minutes.
- To serve, place mashed potatoes in a serving dish and drizzle with brown butter maple bacon sauce. Scatter chopped parsley or chives overtop, if desired, and serve immediately.
Drink Pairings
Buttered Popcorn Risotto
Dinner and a movie with a bit of a plot twist. This creamy and delicious risotto, spiked with loads of popcorn flavour, makes for a great weekday dinner. Pair this Buttered Popcorn Risotto with Viognier Yalumba Y Series or Bread & Butter Chardonnay.Ingredients
Serves 4 as a main course or 6 as a starter
1 tbsp + ¼ cup (75 ml) unsalted butter, divided
2 cups (500 ml) yellow onion cut into ⅛-in dice, divided
3 tbsp (45 ml) minced garlic, divided
1 × 12 oz (341 ml) can corn niblets
4 cups (1 L) low-sodium chicken stock
4 cups (1 L) white cheddar popcorn, plus more for garnish
1½ cups (375 ml) arborio rice
1 tsp (5 ml) salt, plus more to taste
1 cup (250 ml) Bread & Butter Chardonnay
2 tbsp (30 ml) nutritional yeast
½ cup (125 ml) finely grated Parmigiano-Reggiano, plus more for garnish
freshly ground black pepper, to taste
fresh chives, for garnish
truffle oil or melted butter, for garnish (optional)
Instructions
- In a medium saucepan over medium heat, melt 1 tbsp (15 ml) butter. Add 1 cup (250 ml) onions and 2 tbsp (30 ml) garlic and sauté until softened, 2 to 3 minutes. Add corn, stock and popcorn and bring to a boil. Remove from heat and purée until smooth. Strain and keep warm.
- In a separate medium saucepan over medium-high heat, melt remaining ¼ cup (60 ml) butter. Add remaining onions and garlic and sauté until soft but not browned, about 5 minutes. Stir in arborio rice, add salt and cook until rice turns slightly translucent, then pour in wine and cook until mostly absorbed. Add enough popcorn stock to barely cover rice and reduce heat to a low simmer. Stirring regularly, continue cooking risotto, adding another ladle of popcorn stock as needed to keep covered. Cook until rice is al dente but no longer has a starchy centre, about 20 minutes.
- Once cooked, stir in nutritional yeast and Parmigiano-Reggiano and season with pepper. Finished consistency should be saucy and creamy but hold a bit of shape for a few seconds when stirred.
- Transfer to serving dishes and garnish with extra popcorn, Parmigiano-Reggiano and chives. Drizzle with truffle oil or melted butter if desired.
Drink Pairings
Instant Ramen Mushroom Carbonara
Creamy, rich and loaded with umami, this easy meal goes from packet to plate in under 20 minutes. This definitely isn’t your nonna’s recipe. This dish can be enjoyed with a glass of Montgras Reserva Pinot Noir or Haywire Pinot Gris Reserve.Ingredients
Serves 2 to 3
⅓ cup (80 ml) finely grated pecorino Romano, plus more for garnish
1 seasoning packet from instant ramen noodles, divided
1 egg + 1 egg yolk
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
8 shiitake mushrooms, stems removed, sliced ¼-in (0.6 cm) thick
2 tbsp (30 ml) Haywire Pinot Gris
2 × 3½ oz (100 g) blocks instant ramen noodles
freshly ground black pepper, to taste
Instructions
- In a small bowl, whisk pecorino Romano, half of ramen seasoning packet, whole egg and egg yolk. Set aside.
- In a small saucepan, boil just enough water to cover ramen noodles, but don’t add noodles yet.
- In a non-stick skillet over medium heat, heat butter until foamy, then add olive oil, mushrooms and remaining half of ramen seasoning packet. Cook until mushrooms are tender, 5 to 6 minutes, then deglaze with wine, scraping any brown bits stuck to pan.
- Once mushrooms have almost finished cooking, add noodles to boiling water and cook just enough that they can be separated, 45 seconds to 1 minute. Reserve ⅓ cup (80 ml) cooking liquid and strain noodles.
- To mushroom pan, add reserved ⅓ cup (80 ml) pasta water and turn off heat. Add noodles and toss, then pour egg-cheese mixture directly onto noodles, mixing well until evenly coated. Transfer to serving bowls and garnish with more finely grated pecorino Romano and freshly ground black pepper. Serve immediately.
Drink Pairings
Sour Cream & Onion Potato Chip Frittata
Packed with the nostalgic flavours of sour cream and onion, this frittata is a great weekday meal solution that might not even require a trip to the grocery store. Serve this Frittata with Steller’s Jay Oliver Brut or Oyster Bay Marlborough Chardonnay.Ingredients
Serves 2 to 3 as part of a main course
2 tbsp (30 ml) butter
1 yellow onion, thinly sliced
1 clove garlic, minced
½ tsp (2.5 ml) fresh thyme leaves
6 eggs
1 cup (250 ml) sour cream, divided
2 tbsp (30 ml) milk
¼ cup (60 ml) finely shredded aged white cheddar
5 strips cooked bacon, roughly chopped
2½ cups (625 ml) lightly crushed sour cream and onion potato chips, plus more for garnish (use sturdy, kettle-style chips for best results)
3 tbsp (45 ml) finely chopped fresh chives
¼ tsp (1 ml) onion powder
Instructions
- Preheat oven to 325 F (160 C) and set rack to centre position.
- In a non-stick skillet over medium-high heat, melt butter. Add onions and sauté until they start to brown. Reduce heat to medium-low, add garlic and thyme and continue to cook until onions are fully softened and a light amber colour, about 15 more minutes.
- In a medium mixing bowl, gently whisk eggs, ½ cup (125 ml) sour cream and milk until smooth, then mix in cheddar, bacon and caramelized onions.
- Pour egg mixture back into pan, add crushed potato chips, transfer to oven and cook until eggs are barely set, about 15 minutes.
- While frittata is cooking, mix remaining ½ cup (125 ml) sour cream with chives and onion powder and set aside.
- Remove frittata from oven, run a knife or spatula around edges of pan and slide frittata onto a serving plate. Garnish with dollops of sour cream and chive mixture and a few more potato chips.