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those that pair with our wines!
Ribs with Spicy Blackberry Sauce
Yield: Makes 4 servings
Ingredients • 4 teaspoons
chili powder • 4 garlic cloves, minced •
1 teaspoon salt • 2 slabs baby back pork ribs
(about 2 pounds) •
2 1/2 cups fresh blackberries or frozen, thawed
• 1/2 cup ketchup
• 1/2 cup honey
• 1/2 cup minced peeled fresh ginger
• 2 tablespoons balsamic vinegar
• 2 teaspoons hot pepper sauce
Preheat oven to 400°F. Mix chili powder, garlic, and
salt in small bowl; rub mixture into ribs. Place ribs
on large rimmed baking sheet, meaty side up. Bake ribs
Meanwhile, puree remaining ingredients in blender until
almost smooth. Strain blackberry puree into heavy medium
saucepan; discard solids in sieve. Cook puree over medium-high
heat until reduced to 1 cup, stirring frequently, about
5 minutes. Season sauce to taste with salt and pepper.
Brush ribs with enough sauce to coat. Continue baking
until sauce browns and forms thick glaze, about 10 minutes
longer. Cut slabs between bones into individual ribs.
Serve with remaining blackberry sauce.
Yield: makes 4 servings
Ingredients • 8 wooden
skewers • 1/2 cup fresh cilantro •
4 cloves garlic, thinly sliced • 3 tbsp low-sodium
soy sauce • 1 tsp grated orange zest •
1 tsp sriracha • 1 tsp fish sauce •
1 tsp brown sugar • 1 lb lean beef sirloin,
cut into 1/8-inch strips • 1 each red, green
and yellow bell peppers, cored, seeded and cut into 2
1/2-inch pieces (optional) • Vegetable oil cooking
• 1/2 cup lowfat mayonnaise
• 2 tbsp chopped fresh basil
• 1 tbsp fresh lime juice
• 1 tsp fish sauce
Soak skewers for 30 minutes. Puree cilantro, garlic,
soy sauce, orange zest, sriracha, fish sauce and sugar
in a food processor. Transfer marinade to a resealable
plastic bag; add beef. Seal bag, toss and set aside
up to 30 minutes.
Combine dipping sauce ingredients in a bowl. Thread
4 pieces of pepper and 2 beef strips on each skewer,
alternating beef and peppers. Coat grill rack with cooking
spray; heat grill to high; cook until cook until meat
is no longer pink, about 3 minutes.
Duck with wild mushrooms and cranberries with a Maple,
Rye Mango Marinade
Yield: 6 servings
3 Duck Breasts
1 Cup Maple syrup
3 tbsp Hoisin sauce
3 tbsp Oyster sauce
½ Cup Pureed Mango
1 tsp Ground ginger
1 tsp Red curry
garlic cloves minced
Salt & Pepper to taste
3 tbsp Olive oil
½ cup Wild mushrooms
such as Chantrelle or Morel
½ cup Cranberries
½ cup Chardonnay
2 tsp Ground cardamom
Salt & Pepper to taste
Argula shoots (optional)
marinade, mix ingredients together in a small sauce
pan over low heat and cook gently until reduced by 2/3
and set aside to cool.
2. Place breasts in marinade in a resealable
plastic bag and refrigerate for 12 hours. Remove breasts
and pour marinade thru a fine mesh strainer. Place marinade
in a saucepan over low heat and reduce until syrupy.
3. In an oiled oven proof pan over
medium heat, sear breasts, skin side down. Transfer
pan to a 450 degree oven & bake for 5 minutes. (Duck
should be pink in the centre.)
4. For garnish, place olive oil in
a small frying pan and sauté mushrooms and cranberries
for no more than 5 minutes. Deglaze with wine and reduce
by half. Add cardamom and season with salt and pepper.
5. To serve, pour a drizzle of reduced
marinade across 6 plates. Place some mushroom-cranberry
mixture in the centre. Cut Duck breast diagonally and
lay 3 or 4 strips overtop. Garnish with argula shoots
Portobello Mushrooms with Fontina Cheese & Pine Nuts
Yield: Serves 4
These hearty mushrooms are a stellar start to the meal.
Position oven rack 6 inches from broiler. Preheat broiler.
Mix first 4 ingredients in bowl. Place mushrooms, stem
side up, on heavy large baking sheet. Brush with oil mixture.
Season with salt and pepper. Broil mushrooms until just
cooked through, about 3 minutes. Place on work surface.
Set oven temperature at 450°F.
Cut each mushroom crosswise into 1/2-inch-wide strips
place atop each bread slice with sesame seeds. Place bread
on baking sheet. Bake until cheese melts, about 5 minutes.
Mediterranean Grilled Steak
Yield: Serves 4
• 4 beef rib-eye steaks (each 150 g), fat trimmed
and silverskin removed
• 30 mL aged balsamic vinegar
• 5 mL sherry vinegar
• 60 mL extra-virgin olive oil
• 12 g chopped mixed herbs (rosemary, sage, thyme)
(about 60 mL)
• 1.25 mL chopped garlic
• 200 g arugula micro greens
• 16 Sun Gold cherry tomatoes
• 60 mL lemon-shallot-honey vinaigrette
• 150 ml (2/3 cup) fresh lemon juice
• 90 ml (6 tbsp) honey
• 50 ml ( 1/4 cup) white wine vinegar
• 75 ml (1/3 cup) Dijon mustard
• 50 g (2 oz) chopped shallots • 40 g shaved
• 50 mL red wine sauce
Instead of serving the traditional beef alla Fiorentina,
or porterhouse steak, I use rib-eye, which is more service-
and customer-friendly because it is a smaller cut. Just
like the classic, the meat is marinated and served rare.
Serve this steak with cannellini bean ragout and sautéed
Place steaks in a glass or stainless steel container.
Drizzle wit balsamic and sherry vinegars and olive oil,
then sprinkle with mixed herbs, garlic and black pepper
on both sides. Allow steaks to marinate at room temperature
for 45 minutes to 1 hour.
Preheat a barbecue to high. Remove steaks from marinade
(discard marinade) and season with salt. Cook for 8 minutes
per side for rare (or 10 to 12 minutes per side for medium
rare). Remove the steaks from the grill and allow to rest.
Cut each steak into six slices.
Place arugula, cherry tomatoes and vinaigrette in a medium
bowl and toss well to combie.
To serve, place six slices of steak onto each of four
serving plates. Drizzle red wine sauce on and around the
meat. Place four tomatoes around the meat, then top each
steak with the arugula salad. Finish with a sprinkling
of the shaved Parmesan.
"A two-day marination of the meat in the refrigerator
and long, slow cooking ensure tenderness and flavor for
this Venison version of a traditional French dish. Hearty,
but elegant enough for a dinner party."
Preparation 1. For marinade:
In a large bowl, combine the wine, brandy, onions, carrots,
parsley, bay leaf, garlic, peppercorns and salt. Mix
well and add the cubed venison. Cover and marinate in
the refrigerator for 2 days.
2. Preheat oven to 300 degrees F (150 degrees C).
3. For Bourguignon: Strain the meat from the vegetables
and marinade; reserve marinade. Dry meat with paper
towels. Heat 2 tablespoons of the oil in a large skillet
over medium high heat. Add the meat and sauté
for 10 minutes, or until browned on all sides. Transfer
meat to a separate medium bowl with a slotted spoon
and set aside.
4. In the same skillet, add the bacon and sauté
until lightly browned. Transfer the bacon to the bowl
with the meat. Drain the skillet and return it to the
heat. Pour a cup of marinade into the skillet to deglaze
the skillet, scraping the bottom to loosen up all the
little bits. Return this liquid to the reserved marinade.
5. Heat the remaining oil in the skillet. Add the onion
and carrot from the marinade, along with the additional
onion that you've chopped, and sauté for 5 minutes,
or until tender. Transfer this mixture to the bowl with
the meat and bacon, again using a slotted spoon, and
return skillet to the heat. Add the flour to the skillet,
combining with the oil and stir until well mixed and
brown, about 2 minutes.
6. Now add the tomato paste, garlic, beef broth, reserved
marinade and salt and pepper to taste. Bring to a boil
and whisk to remove any flour lumps. Add this to the
meat and vegetable mixture. Place entire mixture into
a 9x13 baking dish.
7. Bake at 300 degrees F (150 degrees C) for 3 hours,
stirring occasionally and adding water as needed. Season
with salt and pepper to taste.
8. About 15 minutes before meat is done baking, melt
butter in the skillet over medium high heat. Add the
mushrooms and sauté for 5 to 10 minutes, or until
lightly browned. When meat is done, add the mushrooms
to the meat mixture, stir well and let sit for about
9. Serve over rice or egg noodles.
Pork Tenderloin with a Blue Cheese and Olive Stuffing
Yield: Serves 6
• 3 pounds whole pork tenderloins
• Kosher salt and fresh cracked pepper to taste
• 1 cup prepared olive tapenade
• 1/2 cup crumbled bleu cheese
• 3 tablespoons minced fresh thyme
• 4 tablespoons canola oil, divided
• 1/2 cup all-purpose flour
• 3 shallots, minced
• 1 cup dry white wine
• 4 teaspoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 6 tablespoons cold unsalted butter, cut into pieces
• 2 tablespoons minced parsley
1. Preheat oven to 400 degrees F (200 degrees C).
2. Make a lengthwise cut in each pork tenderloin about
3/4 of the way through. Open each tenderloin, creating
a rectangular shape, and place each between two sheets
of plastic wrap. Pound each tenderloin into a thin rectangle,
about 1/2 to 1/2-inch thick. Remove the plastic wrap,
and season each tenderloin to taste with salt and pepper
on both sides.
3. Spread tapenade on 2/3 of each tenderloin sheet, leaving
about 1/2 inch of space on the edges. Sprinkle blue cheese
and thyme over the tapenade. Starting from the side with
the stuffing, roll the meat firmly towards the side without
stuffing, being careful not to roll so tightly that you
squeeze the stuffing out. Use toothpicks or butcher's
twine to secure each roll.
4. Heat 3 tablespoons canola oil in a large, ovenproof
skillet over medium-high heat until it begins to smoke.
Lightly dredge each tenderloin roll in flour, and shake
off excess. Sear the tenderloins in hot oil until golden
brown on all sides, about 6 minutes.
5. Roast in preheated oven to an internal temperature
of 160 degrees F (70 degrees C), 20 to 22 minutes. Remove
the pork from the skillet, and set aside to rest in a
6. Return skillet to stove over medium-high heat. Heat
remaining 1 tablespoon canola oil, then stir in shallots
and cook until translucent, 1 to 2 minutes. Pour in white
wine, and boil until reduced by half, scraping the caramelized
bits off of the bottom of the pan. Whisk in the Dijon
mustard, honey, and lemon juice until smooth. Remove pan
from the heat, and rapidly whisk in butter cubes until
dissolved. Stir in minced parsley, and season to taste
with salt and pepper.
7. To serve, remove toothpicks or twine from the pork,
and slice into 1/2-inch medallions. Serve the pork slices
ladled with sauce.
Yield: Serves 6
• 3 eggs, separated
• 1 cup (250ml) Maple syrup
• 1/3 cup (75ml) all-purpose flour
• 1 tsp (5 ml) vanilla
• or 1/4 cup all-purpose flour
• 2 Tbsp (30ml) margarine
• plus 4 tbsp (70ml) whole wheay flour
• 9 inch baked pie shell
• 1/2 cup (125ml) water
• 3 Tbsp (45 ml) maple syrup
In small mixing bowl, beat egg yolks until light, add
flour alternately with water.
Add maple syrup and vanilla.
Pour in a double boiler; add margarine; cook over hot
water, stirring until smooth and thick.
Cool for 5 minutes.
Pour into pie shell.
Beat eggwhites stiff, add maple syrup gradually, and continue
Spread over filling, sealing all edges.
Bake at 350 degrees for 10 minutes until lightly browned.
Yield: Serves 4
• 1 1/2 pounds asparagus, trimmed and cut
diagonally into 1/2-inch-thick slices • 1 pound good
quality Linguine • 3 tablespoons
unsalted butter • 3/4 cup heavy
cream • 2 tablespoons
freshly grated lemon zest (from about 3 lemons) • 1/4 cup fresh
lemon juice • 3/4 teaspoon
salt • 1/3 cup finely
chopped fresh parsley leaves • Accompaniment:
freshly grated Parmesan cheese
1. In a steamer set over boiling water steam asparagus,
covered, until crisp-tender, about 3 minutes. Transfer
asparagus to a colander and rinse under cold water to
stop cooking. Drain asparagus well.
2. In a 6-quart kettle bring 5 quarts salted water to
a boil for pasta.
3. In a deep 12-inch skillet heat butter and cream over
moderately low heat until butter is melted and stir in
zest, lemon juice, and salt. Remove skillet from heat
and keep sauce warm, covered.
4. Add pasta to boiling water and boil, stirring occasionally,
until al dente. Ladle 1/4 cup pasta water into sauce and
drain pasta in colander.
5. Immediately add pasta and asparagus to sauce and cook
over moderate heat, tossing, 1 minute, or until heated
through. Add parsley and salt and pepper to taste and
6. Sprinkle pasta with a little Parmesan and serve more
Parmesan on the side.
potato soup with Traditional Balsamic Vinegar of Maipo
Yield: Serves 6
• 1 kilogram o f leeks
• 800 grams of potatoes
• 100 grams of pork bacon
• 1 onion
• 1 carrot
• 1 stalk of celery
• 1 clove of garlic
• 1 bay leaf
• 1 sprig of rosemary
• 1 small handful of sage leaves
• 50 grams of butter
• 1 glass of dry white wine
• vegetable broth
• olive oil
• salt and pepper to taste
• Traditional Balsamic Vinegar of Maipo
1. Finely chop all the vegetables and spices, except
the bay leaf, leeks and potatoes; add salt and pepper
and slowly sauté vegetables in a heavy casserole
dish with oil and butter.
2. Add the finely chopped bacon
and the wine.
3. Let the liquid evaporate and
add 2 teaspoons of Traditional Balsamic Vinegar.
4.Add the leeks (cut into slim
strips), the potatoes (peeled, and cut into small cubes)
and the bay leaf.
5. Add the broth, cover,
and cook over a slow heat until thè vegetables
are cooked and the soup is creamy.