Fungi Old Fashioned
The Fungi Old-Fashioned combines a savoury porcini mushroom-infused Buffalo Trace Kentucky Straight Bourbon with bitters and demerara sugar, creating a rich, earthy twist on the classic cocktail.Ingredients
Serves 1
½ tsp (2.5 ml) demerara sugar
½ oz (15 ml) water
2 oz (60 ml) Porcini-Infused Buffalo Trace Kentucky Straight Bourbon*
2 dashes aromatic bitters
orange peel
brown shimeji mushrooms, for garnish
Instructions
- Place an old-fashioned glass in freezer for 5 minutes. In a mixing glass, combine sugar and water and stir to dissolve. Add porcini-infused bourbon, bitters and cubed ice. Stir to chill and dilute, then strain over a king cube in chilled old-fashioned glass. Express orange peel over surface of drink, then discard peel and garnish with brown shimeji mushrooms.
- *To make porcini-infused bourbon, in a large canning jar, combine a 750 ml bottle of bourbon with ½ oz (14 g) package dried porcini mushrooms. Seal jar and infuse for 12 hours. Strain out mushrooms and transfer infused bourbon to a clean bottle. Store in refrigerator for up to 3 months.
Featuring
Spinach & Artichoke Dip Crypt
A good hit of Pernod brings an unexpected twist to a timeless party favourite. Bring this to your next Halloween get-together and be the life—or death—of the party. For best flavour, we recommend Pernod Fils. Pair this appetizer with Crow Canyon Sauvignon Blanc.Ingredients
Serves enough for all the ghosts & ghouls, or 6-8 people
1 mini loaf (about 5 × 9-in/12.5 × 23 cm) dense seedy bread or rye bread
10½ oz (300 g) frozen chopped spinach, thawed
2 tbsp (30 ml) extra-virgin olive oil
1 large shallot, finely chopped
3 cloves garlic, minced
1 × 14 oz (398 ml) can quartered artichoke hearts, drained and roughly chopped
¼ cup (60 ml) Pernod Fils
1 × 8 oz (226 g) block cream cheese, room temperature
1 cup (250 ml) sour cream
1 cup (250 ml) shredded mozzarella
¼ cup (60 ml) grated Parmigiano-Reggiano
2 tbsp (30 ml) mayonnaise
salt and freshly ground black pepper, to taste
2 pretzel sticks crackers, to serve
Instructions
- Preheat oven to 350 F (175 C).
- Cut a 1½-in (4 cm) slice from top of bread loaf and set aside. Scoop out inside of bottom part to form a rectangular bread bowl, leaving ½-in (1.25 cm) walls around edges. Tear scooped bread into bite-sized pieces, place them on a baking sheet and lightly toast in oven, about 10 minutes.
- Place spinach in a clean tea towel, roll up and twist ends to remove excess liquid.
- In a medium skillet over medium-high heat, warm olive oil. Add shallots and garlic and sauté until soft and fragrant, about 2 minutes. Add spinach and artichokes and mix well, then add Pernod and reduce by half. Cool slightly.
- In a medium mixing bowl, combine cream cheese, sour cream, mozzarella, Parmigiano-Reggiano and mayonnaise and beat until smooth. Add spinach-artichoke mixture and mix until well incorporated. Season with salt and pepper to taste.
- Spoon mixture into bread bowl and transfer to a parchment-lined baking sheet along with top slice. Bake until dip is warmed through and lightly browned on surface, about 25 minutes, removing top slice after 10 minutes.
- Place top slice on bread bowl and prop it open with pretzel sticks. Serve dip with toasted torn bread pieces and plenty of crackers.
Drink Pairings
Stuffed Acorn Squash
Elevate your Thanksgiving sides this year with these elegant little beauties. They also make a great main course for the vegetarians at the table. Enjoy these Stuffed Acorn Squash with Grow Wild Enchanting White Blend Or Nk'mip Dreamcatcher.Ingredients
Serves 4 as a hearty side or vegan main course
2 medium acorn squash
4 tbsp (60 ml) olive oil, divided, plus more for brushing squash
¼ tsp (1 ml) salt, plus more to taste
freshly ground black pepper
1 cup (250 ml) carrots cut into ½-in (1.25 cm) dice
1 cup (250 ml) parsnips cut into ½-in (1.25 cm) dice
1 cup (250 ml) beets cut into ½-in (1.25 cm) dice
1 cup (250 ml) uncooked farro, rinsed and drained
2 cups (500 ml) vegetable stock
2 dried bay leaves
1 sprig fresh thyme
¼ cup (60 ml) dried cranberries
¼ cup (60 ml) pine nuts, lightly toasted
2 shallots, thinly sliced
2 cloves garlic, minced
1 tbsp (15 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
1 cup (250 ml) chopped kale, stems removed
¼ cup (60 ml) panko bread crumbs
3 tbsp (45 ml) finely chopped parsley, plus more for garnish
Red Wine & Maple Reduction, make ahead, recipe follows
RED WINE & MAPLE REDUCTION | Makes about ⅓ cup (80 ml)
2 cups (500 ml) Gray Monk Pinot Noir
¼ cup (60 ml) brown sugar
6 black peppercorns
2 whole cloves
1 dried bay leaf
½ stick cinnamon
1-in (2.5 cm) strip orange peel
¼ cup (60 ml) maple syrup
Instructions
- Preheat oven to 400 F (200 C). Line 3 baking sheets with parchment.
- Trim top and bottom of acorn squash to make a flat surface on each. Cut two 1½-in (4 cm) thick slices from each and, using a spoon, remove pulp and seeds, leaving a total of 4 squash rings. Transfer to 1 of the lined baking sheets, brush with olive oil, season with salt and pepper and roast for 20 to 25 minutes, until just softened. Set aside.
- In a bowl, toss carrots and parsnips with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to second lined baking sheet. In a separate bowl, toss beets with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to third lined baking sheet. Roast both sheets until vegetables are barely tender, about 30 minutes. Beets may take a few minutes longer. Set aside.
- In a small saucepan, combine farro, stock, bay leaves and thyme and bring to a boil. Reduce heat and simmer, covered, until farro is cooked through and has absorbed liquid. Remove from heat, remove bay leaves, stir in cranberries and pine nuts and set aside.
- In a medium skillet over medium-high heat, warm 1 tbsp (15 ml) olive oil. Add shallots and garlic and sauté until fragrant, about 1 minute. Add sage and rosemary, stir for 30 seconds, then add kale and cook until wilted.
- In a small bowl, mix panko, final 1 tbsp (15 ml) olive oil, parsley and a pinch of salt. Set aside.
- Combine roasted vegetables, farro mixture and kale mixture and mix well. Spoon mixture evenly between roasted squash rings, pressing gently, and top each with 1 tbsp (15 ml) panko mixture. Transfer to oven and bake until hot throughout and golden brown on top, about 20 minutes.
- Using a spatula, carefully transfer to a serving platter. Garnish with fresh chopped parsley and drizzle with Red Wine & Maple Reduction.
- RED WINE & MAPLE REDUCTION | Makes about ⅓ cup (80 ml)
- In a medium saucepan, combine wine, brown sugar, peppercorns, cloves, bay leaf, cinnamon stick and orange peel. Bring to a boil and continue boiling until volume is reduced to ½ cup (125 ml), then stir in maple syrup and reduce volume by about half again. Strain and cool to room temperature. This can be made ahead and stored in an airtight container in refrigerator for up to 1 month.
Drink Pairings
Sesame Avenue
Seaweed-based kombu dashi, toasted sesame seeds, rice vodka, pressed apple and lemon combine for a savoury and tart sensation in this refreshing cocktail featuring Suntory Haku Vodka.Ingredients
Serves 1
white and black sesame seeds, for rim
lemon wedge, for rim
1½ oz (45 ml) Suntory Haku Vodka
1½ oz (45 ml) organic, pressed, cloudy apple juice
¾ oz (22 ml) Kombu Dashi Toasted Sesame Syrup*
½ oz (15 ml) fresh lemon juice
Instructions
- Place a Nick & Nora glass in freezer for 5 minutes. Place sesame seeds on a small plate. Remove glass from freezer, moisten half the rim with lemon wedge and dip in sesame seeds. In a cocktail shaker, combine vodka, apple juice, Kombu Dashi Toasted Sesame Syrup and lemon juice. Add cubed ice and shake vigorously, then fine strain into chilled glass.
- *To make Kombu Dashi Toasted Sesame Syrup, start by toasting sesame seeds. In a dry skillet or frying pan over medium heat, heat ½ cup (125 ml) sesame seeds until golden brown and fragrant, stirring frequently with a wooden spoon, 3 to 5 minutes. Remove from heat and immediately transfer to a plate to cool completely. In a small saucepan over medium heat, combine 1 cup (250 ml) sugar, 1 cup (250 ml) water, 2 tsp (10 ml) kombu dashi powder and the toasted sesame seeds. Stir until sugar is dissolved, then remove from heat, cover and steep for 5 minutes. Strain out sesame seeds. Once cooled, store in a sealed container in refrigerator for up to 2 weeks.
Featuring
Apple, Walnut & Smoked Tofu Stuffing
No turkey, no problem! This vegan stuffing is packed full of surprises: sweet-tart apples, toasted and crunchy walnuts and smoky tofu lending a meaty texture. This vegan Stuffing pairs well with Gray Monk Pinot Noir.Ingredients
Serves 6-8
5 cups (1.25 L) sourdough cut into ½-in (1.25 cm) cubes
1 cup (250 ml) walnut pieces, toasted
¼ cup (60 ml) plant-based butter, plus more for greasing
1 yellow onion, diced small
3 stalks celery, thinly sliced
2 cloves garlic, finely minced
1 tsp (5 ml) salt
1 tsp (5 ml) dried sage
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) ground white pepper
½ tsp (2.5 ml) ground ginger
¼ tsp (1 ml) ground nutmeg
8 oz (225 g) smoked tofu, cut into ½-in (1.25 cm) pieces
2 red apples (good cooking type like Cosmic Crisp, Braeburn or Honeycrisp), cut into ½-in (1.25 cm) dice
2 tbsp (30 ml) chopped fresh parsley
1½ to 2 cups (375 to 500 ml) vegetable stock, as needed
Instructions
- Preheat oven to 350 F (175 C).
- On a parchment-lined baking sheet, toast bread cubes until lightly browned and crispy but still a bit soft in centre, 8 to 10 minutes. Transfer to a large mixing bowl, add toasted walnuts and set aside.
- Lightly grease a 7 × 11-in (2 L) casserole dish.
- In a medium skillet over medium-high heat, melt plant-based butter. Add onions, celery and garlic and sauté until softened, 3 to 4 minutes. Stir in salt, sage, thyme, white pepper, ginger and nutmeg. Cook for another 30 seconds, then mix in smoked tofu and apples.
- Add the sautéed apple-tofu mixture and parsley to toasted bread and toss to combine. Starting with 1½ cups (375 ml), add stock until ingredients are well moistened and stuffing holds together slightly when squeezed lightly. Mix until ingredients are evenly dispersed, then gently press into prepared casserole dish.
- If baking right away, cover with foil and bake for 20 minutes, then remove foil and bake for another 20 to 25 minutes, until hot in centre and golden brown on top.
- If making ahead, cover unbaked casserole in plastic wrap and store in refrigerator for up to 24 hours. When ready to bake, remove from refrigerator and leave at room temperature for 30 minutes while preheating oven to 350 F (175 C). Remove plastic wrap and cover with foil before baking as in step 6.
Drink Pairings
Green Bean Casserole
A Thanksgiving favourite with a plant-based twist. Green beans, savoury vegan Marsala mushroom sauce and crispy fried onions are baked together until bubbly and golden. Try pairing this Green Bean Casserole with Mission Hill Reserve Sauvignon Blanc Or Fern Walk Sauvignon Blanc.Ingredients
Serves 6-8
1 lb (450 g) green beans, trimmed and halved
¼ cup (60 ml) plant-based butter or vegetable oil, plus more for greasing
½ cup (125 ml) thinly sliced leeks
½ orange bell pepper, sliced into 1½-in (4 cm) long strips
2 cloves garlic, minced
½ tsp (2.5 ml) fresh thyme leaves
4 oz (110 g) oyster mushrooms, torn into ⅓-in (0.8 cm) thick strips
4 oz (110 g) cremini mushrooms, sliced into ⅓-in (0.8 cm) thick strips
½ tsp (2.5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) all-purpose flour
⅓ cup (80 ml) Carlo Pellegrino Marsala Fine
1 cup (250 ml) vegetable stock
¼ cup (60 ml) non-dairy whipping cream
1 cup (250 ml) homemade or store-bought crispy fried onions, divided
Instructions
- Preheat oven to 350 F (175 C).
- Bring a small saucepan of salted water to a boil, then add green beans and blanch until tender-crisp, 2 to 3 minutes depending on size. Transfer beans to an ice water bath to cool.
- Lightly grease a 7 × 11 in (2 L) casserole dish.
- In a large skillet over medium-high heat, melt plant-based butter. Add leeks, pepper strips, garlic and thyme and sauté until softened. Add mushrooms, season with salt and pepper and continue cooking, stirring often, until mushrooms start to soften. Sprinkle in flour, stir well and cook for another 30 seconds. Deglaze skillet with Marsala, stir until thickened, then slowly whisk in stock and cream. Reduce heat to medium-low and simmer until thickened, about 5 minutes.
- Add green beans and ½ cup (125 ml) crispy fried onions to mushroom sauce, stir until well coated and transfer to prepared casserole dish. Bake, uncovered, for about 20 minutes. Remove from oven, mix well and top with remaining ½ cup (125 ml) crispy fried onions. Return to oven and bake, uncovered, until top is crispy and golden, about 10 minutes longer.
Drink Pairings
Beer Pretzel Stuffing
If you are looking to give your Thanksgiving stuffing a fun and simple twist (Get it? A twist!!), look no further than this pretzel stuffing. If you have the time, let the torn pretzel pieces sit out overnight to begin drying out. This will cut down on your oven drying time, or you may not need to oven-dry at all. If no fresh herbs are available, feel free to substitute dried; just use half the amount of fresh. If serving a large crowd, this recipe easily doubles to make a 9 × 13-in (23 × 33 cm) pan. Enjoy the Beer Pretzel Stuffing with Slackwater Brewing Idleback Amber Ale.Ingredients
Serves 6
8 soft pretzels or soft pretzel buns (about 12 cups/3 L once torn)
¼ cup (60 ml) unsalted butter, plus more for greasing
2 mild Italian sausages, casings removed
1 medium onion, diced
1 large stalk celery, finely diced
1 large carrot, finely diced
¼ cup (60 ml) chopped fresh parsley leaves and tender stems
1 tbsp (15 ml) chopped fresh sage leaves
1 tsp (5 ml) chopped fresh rosemary leaves
1 tsp (5 ml) chopped fresh thyme leaves
½ tsp (2.5 ml) freshly ground black pepper
½ cup (125 ml) fresh cranberries
1 tbsp (15 ml) Dijon mustard
1 cup (250 ml) Slackwater Idleback Amber Ale
½ cup (125 ml) low-sodium chicken stock, plus more as needed
1 large egg
3 tbsp (45 ml) finely grated pecorino
Instructions
- Preheat oven to 250 F (120 C).
- Slice or tear pretzels into bite-sized pieces. Arrange in a single layer on a large rimmed baking sheet and bake, tossing occasionally, until dry like croutons, 30 minutes to 1 hour, depending on pretzels. Remove pretzels from oven and place in a large mixing bowl. Set aside.
- Increase oven temperature to 375 F (190 C).
- Meanwhile, in a large Dutch oven or heavy-bottomed saucepan over medium heat, melt butter. Crumble in sausages and cook, stirring and breaking up chunks with a wooden spoon, until browned and mostly cooked through, about 5 minutes. Stir in onions, celery and carrots and sauté until onions are translucent but not browned, about 4 minutes. Add sausage mixture to pretzel pieces along with parsley, sage, rosemary, thyme, pepper and cranberries. Stir until mixture is well combined.
- In a medium bowl, whisk mustard, beer, stock and egg. Pour over pretzel mixture and stir well to combine. Set pretzel mixture aside for 20 minutes to allow pretzels to absorb liquid. If pretzel pieces are still quite firm after sitting, add another ¼ cup (60 ml) stock and stir to mix in. Pretzel pieces should be hydrated but not falling apart.
- Butter an 8-in (20 cm) square casserole dish. Add pretzel mixture in an even layer. Loosely cover with foil and bake for 20 minutes. Remove foil, rotate casserole dish 180 degrees in oven and reduce oven temperature to 350 F (175 C). Bake until deep golden brown and crisp on top, about another 20 minutes. If stuffing seems dry, pour another ¼ cup (60 ml) stock overtop and bake for another 5 to 8 minutes. Let rest on a rack for 10 minutes, sprinkle with pecorino and serve.
Drink Pairings
Roasted Cauliflower with Red Wine & Onion Gravy
Finally, the vegetarians at the table don’t have to settle for side dishes and cranberry sauce. Move over, turkey, you’re sharing the spotlight this year. Pass the gravy! Pair this Roasted Cauliflower with Our Story Cabernet Merlot.Ingredients
Serves 4
1 large head cauliflower (about 2 lbs/900 g)
1 tbsp (15 ml) granulated garlic
1 tbsp (15 ml) granulated garlic
2 tsp (10 ml) ground turmeric
1¼ tsp (6 ml) Spanish smoked paprika, divided
1 tsp (5 ml) dark soy sauce
¼ cup (60 ml) plant-based butter
1 tbsp (15 ml) coconut oil
1 tsp (5 ml) ras el hanout
½ tsp (2.5 ml) salt, plus more for blanching
Red Wine & Onion Gravy, to serve, make ahead, recipe follows
RED WINE & ONION GRAVY | Makes about 2 cups (500 ml)
3 tbsp (45 ml) plant-based butter
1 yellow onion, thinly sliced
1 clove garlic, thinly sliced
1 tsp (5 ml) chopped fresh sage
½ tsp (2.5 ml) chopped fresh rosemary
2 tbsp (30 ml) all-purpose flour
⅓ cup (80 ml) Our Story Cabernet Merlot
2 cups (500 ml) mushroom or vegetable stock
1 dried bay leaf
½ tsp (2.5 ml) dark soy sauce
1 tsp (5 ml) red miso paste
freshly ground black pepper, to taste
Instructions
- Trim base of cauliflower and remove any discoloured leaves, making sure to leave florets intact.
- Fill a large saucepan with enough heavily salted water to cover cauliflower, but don’t add cauliflower yet. Bring water to a boil over high heat, then whisk in granulated garlic, turmeric, 1 tsp (5 ml) paprika and soy sauce. Add cauliflower and blanch for 2 minutes. Remove and air-dry at room temperature.
- In a small saucepan over medium-low heat, melt plant-based butter and coconut oil. Remove from heat and stir in ras el hanout, remaining ¼ tsp (1 ml) paprika and the salt. Set aside.
- Place cauliflower on lined baking sheet and brush with half the butter mixture. Loosely tent cauliflower with foil, transfer to oven and cook for 30 minutes. Remove foil, baste with remaining butter mixture and return to oven. Continue to roast, uncovered, until lightly charred and tender when pierced with a wooden skewer, 30 to 45 minutes longer.
- Transfer to a serving platter and serve with Red Wine & Onion Gravy.
- RED WINE & ONION GRAVY
- In a medium saucepan over medium heat, melt butter. Add onions and sauté until lightly caramelized, about 10 minutes. Add garlic, sage and rosemary and cook for another 30 seconds, then sprinkle with flour and stir well. Pour in red wine and stir until thickened, then slowly whisk in stock. Add bay leaf and soy sauce, reduce heat to medium-low and simmer for about 15 minutes, until gravy coats back of a spoon.
- Remove bay leaf, add miso paste, purée until smooth and season with pepper. Gravy can be made ahead and stored in an airtight container in refrigerator for up to 3 days.