Cabernet Sauvignon Icewine + Cranberry Gingersnap Pie

By | Recipe

This sweet, spicy, tart recipe is the perfect pairing for an equally intriguing Cabernet Sauvignon Icewine…

CRUST
– 5oz Gingernaps
– 1 cup Walnuts
– 3 tbsp Brown Sugar
– 4 tbsp Butter, melted

FILLING
– 12oz bag of fresh Cranberries
-1 1/2 cups sugar, divided
– 3 large eggs
– 2 egg yolks
– pinch of salt
– 1/2 cup fresh lemon juice
– 4 tbsp unsalted butter, room temp & cut into pieces

Instructions

  1. Set oven to 350F, lightly spray a 9 inch pie plate with cooking spray.
  2. Put the gingersnaps in a food processor and process until they are fine crumbs (a heaping cup) Add the walnuts, and brown sugar and process again until everything is finely ground. Add the butter and process briefly to combine.
  3. Pat the crust into your pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
  4. Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they’ve popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth.
  5. Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and stir! 
  6. Push the curd through a mesh strainer, using the back of a spoon to get it all through.
  7. Let the curd cool for a few minutes and then drop the room temperature butter in, bit by bit, while you stir to melt it.
  8. Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.
  9. Decorate with sugared cranberries and fresh Thyme sprigs!

Vege-Wednesday: Creamy Carrot Miso sauce + 2017 Tintern Pinot Noir

By | Recipe, VegeCert


It’s Vege-Wednesday! We’re bringing back our Vegan Wine features with a little twist….now you can pair these wines with a delicious Vegan meal (tried and tested and plates completely cleaned by our team here, so you know they’re good!)

We’re thrilled to be continuing to partner with VegeCert in certifying our Vegan and Vegetarian wines, making it easier for Vegan customers to find and enjoy new and exciting wines in their area!

The wines we feature on Vege-Wednesdays are certified Vegan friendly by VegeCert, an organization that certifies vegan and vegetarian products. This means the wine in question was not made using any animal byproducts. But some of you have been wondering, what does that mean?⁠

⁠ 🌱Sometimes fining agents that are made from things like eggs, isinglass, and casein are used in the production of wine. This would result in a wine NOT being considered Vegan!⁠ Wines of ours that do not have any of these animal byproducts used during production proudly carry the VegeCert certification of being Vegan. ⁠

Now, let’s get cooking!


Orecchiette with Creamy Carrot Miso Sauce & Carrot Top Gremolata

Ingredients
  • 8–10 ounces orecchiette pasta, cooked in salted water, according to package directions.

Carrot Miso Sauce:

  • 2 shallots, rough chopped
  • 4–6 garlic cloves, rough chopped
  • 2 tablespoons olive oil
  • 2 heaping cups carrots, thinly sliced
  • 2 cups water
  • 1/4 cup raw cashews
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons White Miso Paste

Carrot Top Gremolata 

  • 1/2 cup carrot tops (tender leaves) packed
  • 1/2 cup Italian parsley
  • 1 fat garlic clove
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • 1/3 cup– 1/2 cup olive oil 
What is a great meal without a great bottle of wine to accompany it? Luckily, we have options for our vegan friends in this week’s Vege-Wednesday spotlight!

Instructions: Pasta
  1. COOK PASTA: Set 6-8 cups salted water to boil for pasta, and cook according to directions.
  2. COOK the SAUCE: Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, cashews, water, salt and pepper and bring to a boil. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso and let cool for 5-10 minutes.
  3. BLEND THE CARROT MISO SAUCE: Once the carrots are tender and slightly cooled, place all in a high-speed blender, covering tightly with a kitchen towel, blend on the lowest setting, gradually increasing speed, until fully blended, creamy and silky smooth about 1- 1 1/2 minutes.
  4. Drain the pasta and pour the sauce over the pasta, gently warming if needed. Taste and adjust salt. 
  5. Divide among bowls, and sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over top.
Instructions: Carrot Top Gremolata
  1. Place carrot leaves, parsley, lemon zest and garlic in a food processer and pulse repeatedly until finely chopped. Add the salt and oil, pulsing a few more times until incorporated (but not too smooth). Add more oil if you prefer a looser version.

Pairing with Wine


Enjoy this dish with our 2017 Tintern Pinot Noir, certified Vegan by VegeCert! This Pinot is light and bright but harmonizes beautifully with the earthiness of the carrot sauce, and balances the savoury miso flavours nicely. This completely vegan meal is FULL of flavour and seems rich, but doesn’t leave you feeling heavy and over-stuffed. The Gremolata is optional, but we love the fact that we didn’t waste anything from our carrots and let’s be honest, who could say no to more garlic in your pasta?

Thanksgiving Pairing with Sketches Riesling

By | Recipe

Roasted Parsnip & Goat’s Cheese Soup / Sweet & Sour Beets, Rosemary Crisps
David Sider – Executive Chef at Redstone Restaurant


Ingredients:

2C onion, diced

¼ C garlic, sliced

3C parsnip, diced

Vegetable stock (or water), to cover

1 tbsp black peppercorns (in sachet)

2 sprigs rosemary (in sachet)

3 tbsp goat’s cheese, to finish

35% cream, to finish, if needed

5 sprigs rosemary

½ C picked parsley

Grapeseed oil, to cover

2 large yellow beets

100 ml honey

25 ml sherry vinegar

1 clove garic, minced

¼  vanilla pod

1 rosemary

50mL olive oil

2 tbsp coriander seeds

Salt and pepper

2 Sprigs rosemary, picked



Method:

For the soup:

Over medium heat, sweat the onions and garlic until very soft and translucent.  Increase the heat to high and add the parsnips.  Roast the parsnips until lightly coloured, stirring the pot about once every 30 seconds as not to burn the onions and garlic.  Reduce the heat to medium and cook the parsnips until they start to break down.  Cover the vegetables with vegetable stock, add the sachet of black peppercorns and rosemary and simmer until the parsnips are quite soft.  Remove from the heat, puree in a blender and pass through a very fine sieve.  Season to taste with salt.

For the rosemary oil:

Place the rosemary in a small pot and cover with grapeseed oil.  Cook over medium heat until the rosemary is cooked, about 5-7 minutes.  Remove from the heat and puree in a blender.  While the oil is in the blender add the parsley and ensure to puree it very thoroughly.  Strain first through a sieve, then through a coffee filter and chill over ice.

For the sweet & sour beets:

Cook the beets in simmering, salted water until tender.  Remove from the water and peel while they are still hot.  Cut the beets into the size and shape of your preference.  Reserve.

Place the honey in a heavy bottomed pot and lightly caramelize.  Add the vinegar, garlic, vanilla, coriander seeds and rosemary and season with salt and pepper.  Allow to cool and then add the olive oil.  Pour the chilled liquid over the beets and let stand 12 hours before use.

For the fried rosemary:

Bring a pot of oil to 375F.  Add the rosemary and cook until crisp, about 15 seconds.  Remove from the oil and place on paper towel.  Season with salt.

To serve:

Drain the beets from the marinade and place a few in the bottom of a soup bowl.  Garnish with the fried rosemary.  Bring the soup to a simmer and adjust with salt, white pepper, and a bit of heavy cream if needed.  Whisk in the goat’s cheese until smooth.  Pour the soup over the beets and finish with a few drops of rosemary oil.

Serves 8 as an appetizer or 4 as a meal. Pairs well with the Tawse Sketches Riesling, available at your local LCBO!