Crab Cakes, Corn, Fennel Recipe with Inniskillin Chardonnay

Crab Cakes with Corn & Fennel A tasty summer dish where the corn and fennel enhances the natural sweetness of the crab. The richness of the crab and the toasted notes from the panko crust is enhanced with the balanced characteristics of cool climate Chardonnay. Explore the versatility of cool climate chardonnay with your favourite summer foods at the International Cool Climate Chardonnay Celebration July 20-22. Tickets on sale at www.coolchardonnay.org. Serves 4   1 lb Jumbo Lump Crab Meat (or Backfin) 2 Tbsp Mayonnaise 2 Tbsp Unsalted Butter ½ cup Fresh Corn Kernels (or frozen) ½ cup Fennel, finely […]

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Recipe: Cedar Planked Salmon, Beet Quinoa Salad with Jackson Triggs Chardonnay

Cedar Planked Salmon With Beet & Quinoa Salad, Chardonnay Vinaigrette Salmon and Chardonnay are long-time comrades, and the use of chardonnay in this vinaigrette adds another dimension to the dish. Meet Chef Mackiddie at the i4c Kick-Off Party July 20th, featuring The Arkells at Jackson Triggs. Tickets on sale at www.coolchardonnay.org. Ingredients: 2 Cups Dry Quinoa 4 Cups Water 1 Tsp Salt 2 Medium Beets Cooked and Sliced 1 Tsp Chopped Thyme 1 Tbsp Chopped Parsley Method: Add Quinoa, Water & Salt into a saucepan, bring to a boil. Cover and simmer until water is fully absorbed (about 15 minutes). […]

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Recipe: White Fish,
 Potato Gratin, Garlic Braised Baby Spinach, Lemon Poppy Seed Vinaigrette

Crisp cool climate chardonnay and Ontario whitefish is a classic pairing, enhanced by the rich leek and potato gratin. Meet On the Twenty Restaurant’s Chef Romano where he will present more delicious fish dishes at the Fins, Fowl & Flint Luncheon at Cave Spring Cellars on July 21. Tickets on sale at coolchardonnay.org. Serves 4 4 – 6 oz portions Ontario white fish (skin on optional) 4 pounds Yukon potato (peeled) 1 pound leeks (washed and sliced thin) bottoms only 1 liter cream 2 garlic cloves 2 pounds spinach ½ cup Cave Spring Juice 1 lemon 1 tbs poppy seeds […]

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Rainbow Trout Recipe with Brown Butter, Lemon Capers and Pine Nuts Paired with Foxglove Chardonnay, California

A simple but elegant way to prepare rainbow trout. Pair this dish with an un-oaked Chardonnay with citrus notes and a zesty acidity such as Foxglove Chardonnay 2009 from California Serves 2 12 oz. rainbow trout filet, pin bones removed flour for dredging 2 tbsp olive oil 3 tbsp unsalted butter 2 lemons, segments cut away from skin and pith (This technique is called supremed – here’s a quick video on how to supreme a lemon) 1 tsp lemon juice 2 tsp capers, chopped 2 tsp fresh parsley, chopped 2 tbsp pine nuts salt and pepper In a large skillet, […]

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Salmon Dill Crepe Recipe Paired with Oyster Bay Sauvignon Blanc, New Zealand

Salmon Dill Crepes Paired with Oyster Bay Sauvignon Blanc By: Shari Goodman When you need a break from the busyness of the holiday season, it’s nice to catch up over a delicious but deceivingly simple make-ahead brunch. I used to think crepes were too difficult to make home. I thought of them as something special to be ordered when dining out. But I’ve discovered that although the first crepe often ends up in the garbage, a batch of crepes is easy to make and impressive to serve guests. You can make the crepes ahead of time and store them layered […]

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Proscuitto Wrapped Salmon with Warm Lentil Salad Recipe Paired with Luca Pinot Noir 2009

Proscuitto Wrapped Salmon with Warm Lentil Salad Paired with: Luca Pinot Noir 2009 Wrapping proscuitto around salmon filets is an easy way to dress up fish while adding some intense flavour.  Salmon pairs well with medium bodied, bright and fruity red wines, and Pinot Noir is a classic pairing. Try this simple and elegant recipe with Luca Pinot Noir 2009 from the Uco Valley in Argentina. The wine is layered with strawberry and raspberry flavours, while offering a velvety texture lingering finish. Proscuitto Wrapped Salmon Serves 4 4 salmon filets (6 oz. center cut, skinless) 1 ½  tbsp Dijon mustard […]

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Riesling Paired with Smoked Trout Appetizers Recipe

Pat’s Smoked Trout Appetizers Paired with Riesling By Pat Anderson Who doesn’t love a crispy little ball of goodness that you can pop in your mouth between sips of wine? This is a mash-up of three different recipes, so I could come up with something original to serve guests as an appetizer with a chilled dry Riesling wine. The origins are taramasalata, a smoked trout and cream cheese spread, and a lamb croquettes recipe. Somehow, in the hot summer, I find cream cheese a bit cloying, and although I love taramasalata, I know it’s an acquired taste, and it can […]

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Stoneleigh Wines and some great summer reads

Sponsored Post With summer finally here, avid readers are finding time to unwind and enjoy a good book.  Whether in the backyard, at the beach, or on the dock, summer’s slower pace allows time to tackle that book club reading list.  And what better accompaniment to a compelling story than a cool, crisp white wine, or a complex red? Stoneleigh® Wines from Marlborough, New Zealand are the Official Wine Partner of Random House of Canada Limited.  Together, they have a range of book recommendations and accompanying wine suggestions.         Random House of Canada and Stoneleigh New Zealand […]

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Food & Wine 25

Some wines are definitely a better fit with certain foods, but I admit I lived many years without realizing just good a food and wine pairing could acutally be. On my one and only visit to Lumiere – during the Rob Feenie years – I ordered a ten-course tasting menu and the matched flight of wines for each course. I was humbled. The food was good. Each course was either a single bite of something quite special or a few bites of something sumptuous. There was Israeli couscous and paper thin smoked duck breast and goat cheese cheesecake and lots […]

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Food & Wine 22

Excerpted from The Guardian Need to find a wine to match the meal you’re about to eat? When you’re at home, it’s easy. Check out what’s in the fridge, or on the rack next to the bread bin. If there is more than one bottle in either place, use your common sense. If you only have the one bottle, your choice becomes simple. OK, some partnerships are universally acknowledged as perfect. Sauternes and Roquefort cheese is the one that always springs to my mind; for others it is oysters and either Muscadet or Chablis. These are the exceptions. Most food […]

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