It’s Vege-Wednesday! We’ve got another delicious recipe from Chef Sider at Redstone Winery & Restaurant for you…and it’s all vegan!
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?
2pc butternut squash, neck only, cut in half lengthwise
1 cup Redstone black garlic
½ cup vegetable stock
3 tbsp brown sugar
¼ cup sherry vinegar
¼ cup each picked parsley, dill, cilantro, tarragon, mint
½ cup toasted cashews, chopped
½ cup Redstone pickled red chili
Juice of one lime
Salt and black pepper
Combine the black garlic, vegetable stock, brown sugar and sherry vinegar and cook over medium heat until the garlic is very soft, approximately 15 minutes. Puree in a blender and reserve.
Preheat the oven to 425F
Place the squash cut side down on a cutting board. Using a very sharp knife, cut the squash into thin slices (no more than 1/8” thick), but only do 95% of the way through the squash so it remains intact. Season the squash with salt and black pepper and individually wrap them in aluminum foil with a generous amount of black garlic glaze (at least ½ cup per piece). Bake until tender, approximately 20 minutes.
Remove the squash from the oven and place on a plate. Spoon any excess glaze over the squash. Dress the herbs, chili and cashew in lime juice and olive oil and serve over the squash.
We recommend serving this dish with our 2014 Laundry Merlot! This wine is certified Vegan from VegeCert and a beautiful compliment to the savoury earthiness of the garlic, pickled chili, and squash.
Trust us when we say, these cakes did not last long in the presence of our staff. Moist, gooey, perfectly sweet; everything you could want in a cake and more. The fact that it pairs so wonderfully with our 2016 Meritage is, well, icing on the cake! Thanks to Chef David Sider at Redstone Winery for whipping up this delicious recipe for us to pair and share.
A beautiful cake and a beautiful bottle of fine wine…there may not be a better way to say HAPPY MOTHER’S DAY to the special Mom in your life. Whether you make it as a surprise or spend time baking together, we guarantee this combo would be a hit this weekend.
220g all-purpose flour, plus extra for dusting
300g granulated sugar
45g unsweetened cocoa powder
2g baking powder
3g baking soda
2 large eggs
115g vegetable oil
225g whole milk
220g heavy cream
45g whole milk
220g semisweet chocolate, chopped
45g unsalted butter, room temperature
12g powdered gelatin, unflavoured
60g cold water (for gelatin)
70g unsweetened cocoa powder
75g room temperature water (for cocoa powder)
200g granulated sugar
140g heavy cream
For the cake:
Preheat the oven to 350F. Butter and flour an 8 inch cake pan and set aside. Combine all wet ingredients, as well as all dry ingredients, and whisk the wet ingredients into the dry ingredients one third at a time. Pour into the cake pan and bake for 45-55 minutes, or until a cake tester comes out of the center clean. Let cool for 15 minutes before removing from the pan, and then cool completely.
For the filling:
Combine the milk and cream and bring to a simmer. Remove from the heat and add the chocolate. Whisk until combined. Once all the chocolate has melted whisk in the butter. Let cool completely.
For the glaze:
Combine the gelatin and cold water and mix until dissolved. Combine the cocoa powder and water and mix to form a paste. Combine the sugar and heavy cream and cook over medium heat until it reaches a simmer. Add the cocoa powder mixture and the gelatin mixture and cook until hot to the touch, approximately 5 minutes. Note – the glaze must be kept warm until ready to use so it is best made once you are ready to glaze the cake.
Cut the cake in half horizontally and fill the middle with the chocolate filling. You may also wish to shave a bit off of the top of the cake so the top is flat. Transfer the cake onto a wire rack over a baking sheet. In a quick, confident fashion, pour the warm glaze over the cake. It is important to pour the glaze relatively quickly and only at the top of the cake. Have confidence that the glaze will flow over the cake rather than trying to pour all around the sides etc. Let stand until the glaze is set (approx. 30 minutes) and serve.
Another delicious recipe from Chef Sider at Redstone Restaurant! This time it’s a great option for Easter as an alternative to a traditional Ham dinner. Paired with a Tawse Wine, it’s a match made in Niagara Winery Heaven!
8 pieces chicken thighs, skin on
1/2 cup Kosher salt
1/4 cup granulated sugar
1 medium Vidalia Onion, small dice
4 cloves garlic, minced
1 jalapeño, seeds removed, diced
2 cups frozen peaches, pit removed (or fresh in season)
1 tbsp smoked papria
1tbsp chili powder
1/2 cup apple cider vinegard
2 cups honey
2 tbsp Worcestershire sauce
1 cup water
Salt and pepper to taste
The day before:
Combine the water, salt and sugar and bring to a boil. Allow to cool completely and pour over the chicken thighs. Refrigerate for 12 hours.
Combine all ingredients for the BBQ Sauce and bring to a simmer. Cook for 1 hour and puree in a blender. Exercise extreme care when pureeing hot liquids. The BBQ Sauce can be made up to a week in advance.
Remove the chicken thighs from the brine and pat dry with paper towel. Season with salt and black pepper and grill, skin side down over medium-high heat for 4-5 minutes. Flip the chicken and brush with the BBQ sauce. Continue to do this, flipping and re-basting every 4-5 minutes until cooked through, approximately 15 minutes.
Enjoy with a bottle of 2019 Lawrie Pinot Gris!