Wine Club Recipes

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Here you can find some of our favourite seasonal featured recipes, specially crafted by our team of award-winning chefs exclusively for our Wine Club members.

Beef and Guinness Pot Pie
From the kitchen of Chef Frank Dodd

Wine Pairings:
Trius Merlot

Ingredients:
Filling Ingredients
2 tbsp canola oil
3 red onions, finely sliced
3 sprigs of fresh rosemary, chopped
3 sprigs of fresh thyme, chopped
3 fresh bay leaves
2 lb beef skirt, 1” dice
6 cups cremini or button mushrooms, sliced
2 tbsp tomato purée
3 tbsp balsamic vinegar
300 mL Guinness
750 mL beef stock
3 tbsp all-purpose flour
2/3 cup aged cheddar
1 large free-range egg

Pastry Ingredients
1 ¼ cup plain flour, plus extra for dusting
¾ cup shredded suet
½ cup unsalted butter, cold
½ cup of ice water

Method:
Place a large pot on high heat with canola oil. Add the red onions, rosemary, thyme, and bay leaves. Cook for 15 minutes, or until the onions are soft and turning golden, stirring occasionally. Add the beef and mushrooms to the pot, stir and add tomato purée. Season with salt and pepper. Stir in the balsamic vinegar and Guinness. Slowly sprinkle in the flour and stir as you add. Once the flour is absorbed, pour in the beef stock and bring to the boil. Reduce the heat to low, cover, and simmer for 1 hour 20 minutes, or until the sauce has thickened and the meat is tender. This is best done the day before.

Place the flour and a good pinch of salt into a bowl with the suet and butter, then use your fingers to rub the fat into the flour until it resembles coarse breadcrumbs. Slowly stir in the cold water and use your hands to gently bring it together into a ball. Don’t overwork it. Wrap in clingfilm and place in the fridge for 1 hour.

Preheat the oven to 350°F. Ladle the cold stew into pie dishes; you can make a few small pies or larger ones. Finely grate over the cheese. Roll out the pastry on a clean flour-dusted surface, slightly bigger than your pie dishes. Carefully place the pastry on top, pinch the edges to seal then egg wash. Trim off any overhang. Bake for 45 to 50 minutes, or until the pastry is beautifully golden.
Serves 4
Pork Schnitzel and Lemon Wine Sauce
From the kitchen of Chef Mike Harrison

Wine Pairings:
Peller Estates Chardonnay

Ingredients:
2 boneless pork chops
2 cups breadcrumbs
3 eggs, beaten
½ cup milk
½ cup + 1 tbsp all-purpose flour
½ tsp paprika
½ tsp fresh ground black pepper
¼ tsp ground carraway seeds
1 tbsp chopped parsley
lemon wedges
1 lb unsalted butter, cubed
1 cup Peller Estates Chardonnay
2 tbsp grapeseed oil
salt and pepper, to taste

Method:
Setup a cutting board with a piece of parchment paper or plastic wrap. Place your pork in between the paper or wrap and, using the flat side of a meat tenderizer or frying pan, begin flattening your pork chops until very thin.

Setup a breading station, one bowl each of flour, eggs, milk, and a blend of breadcrumb, spices and chopped parsley. Season all with salt and pepper. Keep one hand for the wet work and one hand for the dry work. Using your “dry hand”, coat your pork chops in the flour. Next, place into the egg mixture with your “wet hand”. Remove and let drip a little, then place into the bread crumb mixture and coat evenly. Once fully coated, place in the refrigerator for 5-10 minutes.

Add oil and a few cubes of butter to a large pan over medium heat. Once hot, place one piece of the breaded pork into the pan and let cook about 2-3 minutes per side until golden brown, an instant read thermometer should read 145°F. Discard the used oil, wipe the pan out, and start over with a few cubes of butter and oil. Cook your second piece of pork the same way and remove from the pan, do not discard the oil this time.
Reduce the heat to medium low and add in your tablespoon of flour and two cubes of butter. Stir the flour and butter around for a minute to coat the bottom of the pan and then add in the Chardonnay. Stir and scrape up the bits from the bottom of the pan. Turn the heat to low and reduce until the sauce coats the back of the spoon. Pour over the pork schnitzel and serve with lemon wedges.
Serves 2 - 4
Bison Sloppy Joes
From the kitchen of Chef Maurice Desharnais

Wine Pairings:
Wayne Gretzky Estates Signature Series Baco Noir

Ingredients:
2 lbs ground bison or beef
1 lb ground pork
½ cup crushed tomato
½ can or half tube tomato paste
½ cup bbq sauce
½ cup whisky
1 ½ cups water
¼ cup brown sugar
1 ½ tbsp powdered onion
¼ cup powdered garlic
¼ cup smoked paprika
1 ½ tbsp corn starch
¼ cup chili powder
1 ½ tbsp cumin powder
1 ½ tbsp kosher salt
1 tbsp ground black pepper
1 tbsp mustard powder
8-12 brioche or hamburger buns for family size, double that amount for a party

Method:
In a small pot add in the pureed tomato, tomato paste, water, BBQ sauce and Whisky. Mix well and bring to a simmer. In a large heavy bottomed pot, brown the meat, breaking it up into small chunks. Place into dutch oven or stock pot.

Add all the dry ingredients into a bowl and mix well. Slowly add the dry ingredients to the meat mixture as to not clump up. Slowly add tomato mixture to the meat mixture. Simmer for 20 minutes, remove from heat and let cool. Allowing the mixture to cool helps it stay on the bun.

Serves 8-10
Niagara Cherry Hand Pies
From the kitchen of Chef Frank Dodd

Wine Pairings:
Trius Distinction Pinot Noir
Thirty Bench Effervescent Riesling

Ingredients:
Pastry Crust
3 ¾ cups all-purpose flour
1 tbsp fresh lemon zest
1 ½ tbsp sugar
1 ½ tsp salt
12 ounces unsalted butter, cold and cut into small pieces
¾ to 1 cup buttermilk

For the Egg Wash
1 egg beaten with 1 tbsp water

Cherry Filling
3 cups pitted cherries, roughly chopped
1/3 cup granulated sugar
¼ tsp salt
1 heaping tbsp cornstarch
juice of half a lemon

Method:
To Make the Dough Mix flour, zest, sugar, and salt in a large bowl. Using a pastry blender, cut the butter into the flour until the biggest pieces of butter are the size of tiny peas. Gently stir in ¾ cup buttermilk with a rubber spatula, mixing it until the dough forms, then knead it two or three times to form a ball. If it doesn’t come together, slowly add remaining ¼ cup buttermilk until it does, then gently knead again. Divide dough in half and wrap each ball in plastic wrap, flatten into a disc. Chill in fridge for at least an hour.

To Make the Filling Mix cherries, sugar, and salt in a medium pot over medium heat. Cook for about 5 minutes, stirring occasionally, until the sugar dissolves. Increase heat slightly to bring to a simmer for 5 more minutes. In a small bowl, dissolve cornstarch in a few teaspoons of the cherry juice from the pot and stir until smooth. Pour the cornstarch mixture back into the pot and cook, stirring constantly, until thickened. Remove from heat and add lemon juice. Stir to combine and allow to cool.

To Assemble Preheat oven to 400°F and line 3 baking sheets with parchment paper. Generously flour your surface and begin rolling out dough, starting from the center and pushing outward. Keep rolling from the center out, turning the dough as you go, until it is about 1/8 inch thick. If the dough begins to get too warm, slide it in the freezer for a few minutes to firm up again. Once dough is rolled out, cut out with 3-inch cutter. Lightly brush half of your circles with the egg wash, cut vents in the center of the other halves. Place 1 tsp of filling in the center of the egg washed halves and top with the vented pieces. Seal with your fingertips or press with a fork along the edges. Place on baking sheet 1 - 2 inches apart, brush with the egg wash on top. You can dust the top with coarse or sanding sugar. Chill in refrigerator until ready to bake. Bake for 15 - 18 minutes until golden and puffed and cool on wire rack.
Whiskey BBQ Glazed Pork Belly with Slaw
From the kitchen of Chef Maurice Desharnais, Wayne Gretzky Estates

Ingredients:
1 pc raw pork belly, skin removed, use ½ pc belly
1 cup diced carrots
1 cup diced celery
1 cup diced onions
8 garlic cloves
4 cups white wine
4 cups apple cider
-
½ cup Wayne Gretzky Estates Whisky
2 cups your favourite store-bought barbecue sauce
-
2 cups carrots, peeled and diced
1 cup roasted unsalted sunflower seeds
4 cups water
-
8 cloves of roasted garlic
2 cups organic blue barley
4 cups of apple cider (or vegetable stock)
-
2 cups kale leaves
1 cup radish, julienned
1 cup carrots, julienned
½ cup peanuts, toasted and finely chopped

Method:
Sear the pork belly on both sides until nice and brown. Once seared on both sides, transfer to a large cake pan. Place the vegetables around the belly and cover with the wine and cider. Cover with foil and place into a pre heated 350° oven to slow braise for 3 hours, checking every ½ hour and basting. Once the 3 hours are done, let cool in the pan on the counter for 30 minutes before moving to the fridge. Let cool overnight in the liquid.

Mix ½ cup of your favorite whisky (I prefer Wayne Gretzky Estates Ice Cask whisky) and 2 cups of your favourite store-bought BBQ sauce. Put aside.

Place carrots, sunflower seeds and water into a heavy bottomed saucepan and bring to a boil. Simmer for about 20 minutes or until the carrots are cooked. Transfer to a blender and add just enough liquid to puree smooth. Once smooth, season with salt and pepper.

Place garlic, blue barley and apple cider vinegar (or vegetable stock) into a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until barley is tender. Strain off liquid and cool, leaving the garlic in the barley.

Cut the kale into small strips, add julienned radish and carrots, toss in olive oil.

remove the chilled pork belly from the liquid, discard the liquid and vegetables. Cut the belly into large squares or rectangles. Sear off the pork belly squares and brush with the BBQ sauce. Place into a 350° oven for 10 minutes. Place the sunflower seed puree down first followed by the barley. Top with the pork belly and kale salad. To garnish, sprinkle with chopped toasted peanuts.
Grilled Peaches, Charred Focaccia and Burrata Salad
From the kitchen of Chef Maurice Desharnais, Wayne Gretzky Estates

Wine Pairings:
Wayne Gretzky Estates Whisky Oak Aged Chardonnay
Trius Brut

Ingredients:
1 each focaccia loaf, cut into large rectangle strips
½ cup olive oil
1 tbsp coarse cracked pepper
1 tbsp kosher salt
1 tsp rosemary chopped
1 tsp thyme picked and chopped
10 each peaches cut into eights, pit removed
½ cup Wayne Gretzky Estates pinot grigio
¼ cup extra virgin olive oil
2 tbsp apple cider vinegar
2 tbsp honey
1 tsp chili flakes
2 each whole burrata
½ cup mint (ripped loose)
1 cup parsley flat leaf (ripped loose)
½ cup thai basil (ripped loose)
½ cup pistachios (toasted, rough chopped)

Method:
Turn the BBQ grill on medium heat, and brush with oil so things don’t stick. Take the olive oil, cracked pepper, rosemary, thyme and kosher salt and mix, toss the focaccia fingers into the mixture. Once mixed, grill on the BBQ until charred slightly and then remove and place aside.
Next mix the wine, extra virgin olive oil, vinegar, honey and chili flakes. Keep about ¼ cup of the mixture of to the side. Place the cut-up peaches into the bowl and toss together. Let stand for 15 minutes. Next turn the grill up to high, and re oil. Remove the peaches and grill on the BBQ, just until grill marks are made. Place to the side. Take the burrata out of the fridge and cut in half quickly and carefully, place each half-cut side up on a plate.
Place the grilled peaches around the cheese as to try and hold it up. Mix the ripped-up herbs and drizzle with some of the saved wine mixture, Sprinkle the herbs over the cheese and peaches, Drizzle the remaining wine mixture over the plates, and garnish with the chopped pistachios. Serve with the charred focaccia sticks.
Honey Glazed Chicken and Niagara Apricot Skewers
From the kitchen of Chef Maurice Desharnais, Wayne Gretzky Estates

Wine Pairings:
Wayne Gretzky Estates Riesling
No.99 Pilsner

Ingredients:
¾ cup honey
1 tbsp extra virgin olive oil
3 tbsp Wayne Gretzky Estates red cask whisky
2 tbsp lemon thyme, chopped
1 lemon, zested and juiced
1 tsp black pepper
1 tsp kosher salt
4 chicken breast, boneless, skinless, cut into 8 pieces
6 apricots, pitted and cut into quarters
8 long wooden skewers, soaked in water for 30 minutes

Method:
Mix all the ingredients except for the chicken and apricots. Let stand for 20 minutes. While the mixture is resting, skewer the chicken and apricots. Starting with chicken and then the fruit, repeat until you have 4 pieces of chicken and 3 pieces of fruit, set aside.

Turn your BBQ grill on to medium heat and rub the grate with oil. Split the honey mixture into two bowls - one for brushing while cooking and one to finish after cooking (to avoid cross-contamination). Grill the skewers, turning every 5 minutes until chicken is brown and cooked, about 15 minutes. While you are cooking, generously brush with the honey mixture. Once the chicken is cooked, remove from the heat and place onto a serving plate. Brush with the finishing honey mixture.
Serves 4
Lobster Poutine

Ingredients:
1 oz cooked lobster meat, roughly chopped
½ oz Icewine
1 oz cheese curds
5 oz Hand Cut French Fries
Icing sugar & sea salt to taste
Lemon Thyme Aioli
1 oz mayo
1 clove garlic, finely chopped
1 tbsp lemon juice
2 tbsp lemon thyme, finely chopped

Method:
Pour the Icewine over the lobster meat and slightly warm over low heat. Mix the Lemon Thyme Aioli ingredients, pour into a squeeze bottle and chill in the fridge. Fry the French fries in the fryer. Once fried, dust with icing sugar and sea salt. Add the cheese curds and place into a serving bowl. Top with the warm lobster meat and drizzle with the lemon thyme aioli. Serve immediately.
Vegan Grilled Artichoke and Sundried Tomato Pasta
From the kitchen of Chef Jason Parsons, Peller Estates Winery & Restaurant

Ingredients:
2 cups grilled artichoke hearts
1 cup sundried tomatoes, chopped
1 cup crumbled plant-based feta cheese
½ cup toasted pine nuts
4 cups cooked vegan penne
½ cup sliced red onion
2 tbsp grapeseed oil
2 cups dandelion greens, baby spinach, or baby kale
1 cup spring onion pesto
1 bunch spring onions
2 gloves garlic
1 cup extra virgin olive oil

Method:
Blanche the spring onions in salted boiling water for 30 seconds and then shock in ice water. Once cold, blend with the garlic cloves and extra virgin olive oil to make the pesto. You can add plant-based parmesan if you wish, but not needed. Season with salt pepper and set aside.
In a fry pan, warm the grapeseed oil over medium heat. Add in the red onion and soften. Add the grilled artichokes, sundried tomatoes, and toasted pine nuts. Cook the vegan penne in a pot of salted boiling water, then add the cooked penne to the fry pan with 2 tbsp of the pasta water. Add in the pesto, dandelion greens, salt, and pepper. Mix well and serve with the crumbled plant-based feta over top.
Crispy Bacon, Forest Mushroom, Spring Pea Tagliatelle Pasta
From the kitchen of Chef Jason Parsons, Peller Estates Winery

Ingredients:
12 thin slices of bacon
3 cups of forest mushrooms; shiitake, oyster, king eryngii
2 cups of small garden peas
1 cups of arugula
¼ cup chive batons, cut into ½ inch pieces
1 pound of fresh tagliatelle pasta
1 tbsp finely chopped garlic
½ cup shallot julienne
3 tbsp extra virgin olive oil
1 tbsp grapeseed oil
1 ½ cups shaved parmesan

Method:
Line a baking tray with parchment paper, lay out the pieces of bacon and slowly bake in a 400° pre-heated oven until crispy. If you have a convection fan, put it on. Once cooked, remove from the oven and remove the bacon from the tray. Place bacon on a paper towel and allow them to cool. When cool, gently break the bacon into large pieces and set aside.

Put a large pot of water on to boil. Add a pinch of salt for flavour. When the water is boiling, add the fresh pasta. At the same time, add the grapeseed oil and a 1/3 of the olive oil into a large fry pan and heat over medium to high heat. Add in the shallots, garlic and sauté for 30 seconds. Then add the mushrooms and sauté for two minutes until the mushrooms start to soften. Next, add the garden peas. At this point your pasta should be cooked. Remove the pasta from the boiling water, shake off the excess water and add the cooked pasta to the pan. Lightly toss everything together and season with fine salt and ground pepper. Remove the pan from the heat and add in the arugula, chives, shaved parmesan and chunks of crispy bacon. Lightly toss everything together, season to taste, and serve drizzled with the remaining extra virgin olive oil.
Chilled Asparagus, Watercress Soup with Hazelnut Crumble, Goat Cheese
From the kitchen of Chef Jason Parsons, Peller Estates Winery

Ingredients:
4 cups roughly chopped green asparagus
1 cup peeled and diced potato
½ cup finely chopped shallots
1 tbsp finely chopped garlic
½ cup roughly chopped leek greens
1 tbsp roughly chopped tarragon
1 tbsp roughly chopped flat leaf parsley
2 cups watercress leaves, no stems
6 cups chicken stock
½ cup butter
½ cup toasted ground hazelnuts
½ cup soft goat cheese
fine salt and ground white pepper to taste
A drizzle of extra virgin olive oil

Method:
Melt half the butter in a fry pan over medium heat, add in half the shallots and half the garlic. Sauté for one minute and then add all the asparagus. Continue to sauté until the asparagus turns bright green and softens. Immediately remove the contains from the pan and spread thin over a tray and chill in the fridge. This must be done quickly to stop the cooking process and lock in the bright green colour of the asparagus.
While the asparagus in cooling down. Put the remaining butter, garlic and shallots in a pot over medium heat. Sauté for one minute and then add in the leeks and potatoes. Continue to sauté for another minute and then add in the chicken stock. Bring to a boil and then turn down to a simmer for approximate 30 minutes. After 30 minutes, and the potatoes are cooked through, add the chilled asparagus, tarragon, parsley and watercress. Simmer for 5 minutes and then puree very fine in a blender. Season with fine salt and ground white pepper then pass the soup through a fine strainer and chill in the fridge. You might have to adjust the seasoning once the soup is cold.

When serving the soup garnish with a sprinkle of toasted ground hazelnuts, crumbled goat cheese and a drizzle of extra virgin olive oil.
Roasted Spring Carrot Salad
From the kitchen of Chef Maurice Desharnais, Wayne Gretzky Estates

Ingredients:
Carrots
2 lb baby/small carrots, scrubbed or peeled
2 tbsp extra virgin olive oil
kosher salt
coarse black pepper
Toss the carrots in the oil, season with salt and pepper. Roast in the oven at 375° for 20 minutes until slightly colored and tender.

Herb Purée
½ cup basil leaves
¼ cup tarragon leaves
½ cup extra virgin olive oil
¼ cup white wine or your favourite beer
Place the oil in the blender and start the blender. Add herbs while spinning until smooth. Season to taste.
Confit Cherry Tomatoes
2 bunches cherry tomatoes on the vine
1 cup extra virgin olive oil
1 clove garlic
left over basil stems from herb puree
In a small saucepan heat up the oil, garlic and basil stems until simmering. Simmer for 5 minutes and remove from heat. Add the tomatoes gently. Let stand until oil has cooled and then remove tomatoes. You can save flavoured oil for another use.
Saffron Ricotta
1 cup high fat ricotta
½ tsp saffron threads
kosher salt
coarse black pepper
Mix the ingredients together. Make a day in advance and mix multiple times to make sure the saffron colors the ricotta.
Garnish with:
Sliced Prosciutto
Pea shoots
Maldon Sea Salt
Fresh Lobster Ricotta and Basil Lasagna
From the kitchen of Chef Jason Parsons, The Winery Restaurant at Peller Estates

Ingredients:
1 lb. lobster meat, canned, frozen, or fresh
½ cup shallots, finely chopped
1 tbsp garlic, finely chopped
2 cups zucchini, small diced
2 cup portobello mushroom, peeled, gills removed, and small diced
½ cup fresh basil leaves, roughly chopped
¼ cup fresh chives, finely chopped
splash of wine
2 tbsp butter
1 cup mozzarella cheese, grated
1 cup ricotta cheese
12 barilla egg lasagna sheets

Bechamel
4 tbsp flour
4 tbsp butter
1 cup wine
3 cups milk

Method:
In a large fry pan, melt the 2 tbsp of butter over medium heat. Add in the shallots, garlic, and sauté for one minute. Then add in the mushrooms and zucchini. Continue to sauté for another 2 minutes. Now remove the pan from the heat and add a splash of wine, the basil, chives, and the lobster meat. Stir well, season with fine salt, ground white pepper and set aside to cool. In a medium pot warm the milk over low heat. In a separate pot, melt the 4 tbsp of butter. Once melted, whisk in the flour until smooth. Slowly warm over the heat for one minute and then whisk in the white wine. Bring up to temp and then whisk in a third of the milk. Repeat this until all the milk is added. Then simmer for one minute and remove from the heat. Season with fine salt and ground white pepper, pass through a fine strainer and set aside.
To Assemble:
Spread a very thin layer of the bechamel in the bottom of a medium size casserole dish (approx. 12x8). Then lay three sheets of the lasagna sheets, side by side to cover the bottom of the pan. Now take a third of the lobster vegetable mix and spoon a very thin layer over the pasta sheets, top this with a third of the ricotta, a quarter of the mozzarella and a quarter of the remaining bechamel sauce. Next top this with another three of the pasta sheets. Repeat these two more times. Lastly take the remaining quarter of the mozzarella and bechamel and cover the top sheets of the pasta. Now the lasagna is ready to bake.
Place the lasagna in a 350° pre-heated oven and slowly bake for 45 minutes. Once the pasta is cooked and the lasagna is hot all the way through you can remove from the oven. Allow the lasagna to rest for 5 minutes before cutting and serving.
Blue Cheese Crusted Beef Medallion and Garlic Horseradish
Chef Jason Parsons, Peller Estates

Ingredients:
12 x 1 oz beef medallions
6 tbsp crumbled blue cheese
1 tsp cracked black pepper
1 tsp course sea salt
1 tbsp grape seed oil
fresh herbs (parsley, chives) or microgreens for garnish

Garlic Horseradish Spread
½ cup sour cream
2 tbsp mayonnaise
1 tbsp horseradish
1 clove of garlic, minced
Salt and pepper to taste

Method:
Preheat your oven to 425°F.
In a bowl, mix the beef medallions with the pepper, salt, and grape seed oil.
In a very hot frying pan, brown the medallions.
Remove from the pan once browned, then place them on a baking sheet and cook until medium rare (135°F). Remove and let rest.
Top each beef medallion with a spoon of garlic horseradish spread and crumbled blue cheese. Garnish with herbs and serve.

Serves 6 – 12

Pair With:
Peller Estates Signature Series Cabernet Sauvignon
Thirty Bench Small Lot Merlot
Pear Sangria
From the kitchen of Chef Jason Parsons
Paired with Peller Estates Private Reserve Sauvignon Blanc

Ingredients:
1 bottle of Peller Estates Sauvignon Blanc
250 ml pear juice
1can soda water
150 ml simple syrup
1 lemon juiced
1 cup diced pears
1 cup halved strawberries

Simple syrup:
Bring to a boil 75 ml water with 75 ml white sugar. Make sure the sugar is all dissolved and cool down.

Method:
Mix all the ingredients in a jug. Let the fruits sit in the sangria for at least 24 hours. Serve on ice and enjoy.
Caramelized Onion, Mushroom and Goat Cheese Tart
From the kitchen of Chef Jason Parsons
Paired With Peller Private Reserve Gamy Noir 2018

Ingredients:
2 whole onion sliced thinly
1/2 cup of balsamic vinegar
2 tbsp butter
2 cups of wild mushrooms, roughly chopped
2 cloves of garlic, finely chopped
2 cups of baby spinach
1 ½ cups of goat cheese
12 small 4-inch rounds of puff pastry

Method:
Melt the butter in a large fry pan over medium heat, add in the sliced onions and garlic. Slowly sauté, stirring occasionally allowing the onions to brown. Stirring is important to get the onions to brown evenly. Once the onions are golden brown add in the balsamic vinegar and allow them to glaze. Now add in the mushrooms and cook for another 2 minutes. Next add in the baby spinach and remove the pan from the heat. Gently fold in the spinach, season with salt, pepper and allow to cool. Line a 3-inch muffin tin with the puff pastry. Fill the puff with the onion mushroom filling and bake in a 400-degree pre heated oven. Tarts should take 6 to 8 minutes. Once cooked remove, top with crumbled goat cheese and serve.
Lamb Tagine with Apricots, Pomegranate & Mint
From the kitchen of Chef Frank Dodd
Paired With Trius Gamay

Ingredients:
4 Lamb Leg Steaks
2 tbsp Ras El Hanout
1 tbsp dried mint
1/3 cup plain flour
2 tbsp olive oil
2 large onions, finely sliced
3 cloves garlic, crushed
250 ml lamb stock
400 g can Chopped Tomatoes
1 stick cinnamon
1 tbsp orange blossom honey
100 g dried apricots, chopped
110 g pack pomegranate seeds
½ x 25 g pack mint, leaves stripped
Zest of 1 lemon

Method:
Preheat the oven to 150°C.
In a bowl, toss the lamb steaks with the ras el hanout, mint, and flour, and season generously. Heat the oil in a heavy casserole dish and fry the meat over a high heat in batches to seal and brown. Remove from the dish and set aside. Add a little more oil to the dish and fry the onions in the remaining flour and spice mix until golden and soft. Add the garlic and continue to cook for 1 minute. Return the lamb to the dish along with the stock, tomatoes, cinnamon stick and honey.
Bring the tagine to the boil, cover with a lid and place in the oven to cook slowly for 2 hours, until the meat is tender. Half an hour before the end of cooking, stir in the apricots. Serve the tagine scattered with the pomegranate seeds, mint leaves and lemon zest.
Adults Only Over Night Savory French Toast Casserole
From the kitchen of Chef Maurice Desharnais

Ingredients:
1 each Large Herb Bread Loaf (Torn into Medium Chunks)
1 each Large Cheese Bread Loaf (Torn into Medium Chunks)
8 each Large Eggs (Cracked and Beaten)
1 ½ cups Heavy Cream 35%
1 ½ cups Milk 2%
1 cup Ice Cask Whisky Plus 2 TBSP Whisky
¼ cup Brown Sugar
1 tsp Vanilla Extract
2 TBSP Chopped Thyme or Rosemary
½ tsp Cumin
1 tsp Fennel Seeds
½ cup Grated Old Cheddar
½ cup Chopped and Sautéed Onion
2 cups Maple Syrup
1 tsp Chili Powder

Method:
Pam Spray a 12 x 9 baking pan. Make sure it is fully covered and very sprayed, don’t want it sticking tomorrow. Mix the torn-up bread, sauteed onions and aged cheddar together and place to the pan.
Mix the heavy cream, milk, 1 cup of the ice cask, brown sugar, vanilla, herbs, spices. Mix well and then mix in the beaten eggs. Pour carefully and gently over the bread mixture in the pan. Press the bread down with a large spoon, making sure that the egg mixture in fully covering the bread mixture. Wrap the top with aluminum foil and place in the fridge over night or at least 12 hours.
Preheat the oven at 375 degrees, Place in the centre of the oven. Bake for 30 minutes, then remove and take off the foil, return to the oven and bake another 25-30 minutes until a toothpick comes out clean and dry. The top will be golden brown and crusty. Once baked remove from the oven and place aside to cool.
Next take the two cups of maple syrup, add in 2 TBSP of the whisky and 1 tsp of chilli powder. Mix well and warm slightly. Serve the bread Casserole and top with the warm spiced syrup.
Wayne Gretzky Maple Cream Bacon & Brie Quiche
From the kitchen of Chef Maurice Desharnais

Ingredients:
2 each 9-inch frozen pie crust or 8 induvial 3-inch pie crusts
¾ cup Chopped Cooked Bacon
½ cup Chopped Sautéed White Onion
1 TBSP Chopped Parsley or Chives
1 cup Chopped up Double Cream Brie Cheese (not packed tight)(about one small wheel
½ cup Heavy Cream 35%
½ cup Milk 2%
½ cup Wayne Gretzky Maple Cream
6 each Large Eggs (Cracked and Beaten separate)
½ tsp Coarse Cracked pepper
1 tsp Kosher Salt

Method:
Pre Heat the oven to 375 degrees, evenly distribute the bacon, sautéed onions and brie cheese among the frozen pie crust of your choice.
Mix the heavy cream, milk and Maple cream. Then add in the chopped herbs, cracked pepper and salt. Once mixed well then add in the beaten eggs.
Slowly pour over the ingredients in the pie crust. Bake in the oven on a cookie sheet(in case of spillage) until the top of the quiche is slightly brown, about 30-35 minutes. Cool for about 5 minutes before you slice. Serve with a green salad of your choice.
Spicy Chorizo Sausage and Potato Hash Bowl
From the kitchen of Chef Frank Dodd

Ingredients:
4 russet potatoes, diced into ½ cubes
2 Tbsp olive oil
salt and pepper
¼ onion, chopped
¼ red pepper, diced
¼ green pepper, diced
1 Tsp jalapeño br> 2 garlic cloves, minced
4 fresh chorizo sausages, casing removed
3 cups arugula
¼ cup cherry tomatoes, diced
1 Tsp white wine vinegar
For Garnish
fresh picked cilantro, 1 avocado, peeled, sliced 4 hen’s eggs
For Chipotle Cream
½ cup mayonnaise
1 chipotle pepper in adobo sauce, minced
2-3 Tbsp adobo sauce (from the canned chipotle peppers)

Method:
Add the diced potatoes to a pot of cold salted water. Bring to a boil and cook for 3 minutes. Strain. Lay potatoes on paper towels and leave to dry. (Can be done day ahead)
Place a medium nonstick sauté pan on medium -high heat. Add oil and break Chorizo Sausage into bite-sized pieces and add to fry pan. Cook for 8-10 minutes. Remove from skillet with a slotted spoon and allow to rest on a paper towel-lined plate.
In the same nonstick fry pan, heat the olive oil over medium-high heat. Add the par-boiled potatoes and season with salt and pepper. Sauté for 10 minutes, stirring as you go.
Reduce heat to medium and add the onion, garlic, red and green pepper, and jalapeño. Cook for another 10 minutes, stirring as needed, until the potatoes are golden and crispy.
Remove from heat.
Whisk the mayo with the minced chipotle pepper mix.
In a medium bowl, toss the cooked hash with the chipotle cream to coat lightly. Fold in the arugula and cherry tomatoes.
Prep the bowls with the hash and arugula mix, dividing equally into each bowl. Add the chorizo on top. For the poached eggs, bringing a saucepan of water to a gentle boil. Add the white wine vinegar. Crack each egg into a small bowl. Gently drop each egg into the water and cook for 3 minutes. Carefully remove with a slotted spoon, shaking off any excess water.
Place a poached egg over each bowl and garnish with sliced avocado and freshly minced cilantro and serve.
Gluten Free Dark Chocolate and Blueberry Pancakes
From the kitchen of Chef Frank Dodd

Ingredients:
½ cup white rice flour
½ cup fine blanched almond flour
¼ cup potato starch
2 1/2 Tsp baking powder
salt
½ cup + 2 Tbsp canned coconut milk. Shake well. Room temperature
4 Tbsp apple cider vinegar
2 Tbsp water
2 Tbsp pure maple syrup
2 Tsp vanilla extract
½ cup fresh blueberries
¼ cup Dark Chocolate Chips

Method:
Place a bowl on scale. Weigh each ingredient and zero scale after you have added. Rice flour, almond flour, potato starch, baking powder and salt. Whisk for a couple of minutes, making sure it is well mixed and all lumps are broken up.
Mix coconut milk, apple cider and vanilla. Make a well in flour mix and add liquids. Whisk all ingredients together until smooth with no lumps.
Don't over mix it or the batter will get overly thick. The batter will be thick cake like batter.
Leave the batter to sit for 10-15 minutes before cooking.
Heat a nonstick fry pan on medium. Spray fry pan with nonstick spray. Pour a 1/3 cup batter into a circle and let cook about 3 minutes or until the top is starting to bubble. Add Blueberries and chocolate before you flip them.
Repeat for the other side. Remove and stack. Pour over maple syrup!
For taller pancakes use a cookie cutter. Add to fry pan and spray cutter when you spray fry pan. Pour in mix, top with Blueberries and Chocolate.
Grilled Salmon Croque Monsieur
From the kitchen of Chef Jason Parsons

Ingredients:
3 lbs. fresh salmon filet
2 tbsp grapeseed oil
2 fresh baguettes
¼ cup grainy mustard
2 cups baby arugula
8 slices triple cream brie
6 eggs
1 cup 10% cream
1 tsp grated fresh horseradish
¼ cup butter
Icing sugar for dusting

Method:
To cut the salmon, turn your knife on a 45-degree angle to the fillet and slice down on the diagonal. This should give you approximately 16 slices ¾ inches thick, about 3 oz each.
Rub the salmon with the grapeseed oil and place it on a hot grill. Mark the salmon for about 1 minutes on each side and remove it from the grill.
Cut the baguette into 16 slices. Spread the mustard on eight slices of baguette and top with the baby arugula.
Place the grilled salmon over that then finish with a slice of brie and a slice of baguette. In a bowl, mix the eggs, cream, and horseradish.
Dip the sandwich in the egg mixture, coating both top and bottom. Heat the butter in a sauté pan over medium to high heat and fry the sandwich until golden brown on both sides.
Finished by warming it in the oven just enough to soften the brie.
Lastly dust with the icing sugar and serve.
Recipe makes 8 sandwiches.
Homemade Honey, Sage and Sea Salt Mini Doughnuts
From the kitchen of Chef Jason Parsons

Ingredients:
¼ cup warm water
½ oz instant yeast
5 cups all-purpose flour
½ cup sugar
1 tsp salt
2 eggs
1 ¼ cups warm milk
1/3 cup shortening
3 tbsp fresh local honey
1 tbsp sea salt flakes
12 fresh sage leaves, chopped

Method:
Preheat a deep fryer to 350degrees, mix the water and yeast in a bowl of a kitchen aid mixer. Let it rest for 5 minutes then add 2 cups of flour, plus the sugar, salt, eggs, milk and shortening. Mix on low speed. Add the remaining 3 cups of flour and mix until the dough pulls away from the sides of the bowl.
Transfer to a counter or board and knead the dough for 1 minute. Cover with a damp cloth and rest at room temperature until the dough doubles in size. Roll out the dough to about 1 inch thick, using’s two different size cookie cutters. Cut into small rings.
Place the rings on a baking sheet, cover them with a damp cloth and leave at room temperature until the doughnuts double in size.
Deep fry immediately until golden brown.
Just before serving drizzle with the honey, sea salt and sage.
Recipe makes 12 to 16 mini doughnuts depending on the cookie cutter size.
OAKLANDS Maple Baked Beans
From the kitchen of Chef Ross Midgley

Ingredients:
5 lbs Navy Beans, soaked overnight
3 large onions, small dice
1 Red Finger chilies
2 tsp Ground Cloves
2 tsp Ground Allspice
1 cups Dijon mustard
2 TBSP Worcestershire Sauce br> 2 28 oz. Tins of Diced Tomatoes
2 Cups packed Brown Sugar
2 Cups Molasses
1 Cup Maple Syrup

Method:
In a heavy bottomed pot, sweat onion and chilies in a little grape seed oil.
Add soaked beans and stir to coat. Add cloves and allspice and Dijon, mix thoroughly. Add all other ingredients, stir and slowly cook stove top, or cover and place in a 300 degree oven until the beans are completely softened and flavourful. **Minimum 3 hours**
Allow to cool uncovered, stirring occasionally.
OAKLANDS Ruby Grapefruit Salad
From the kitchen of Chef Ross Midgley

Ingredients:
4 Ruby grapefruit, peeled and into segments
Boston Bibb lettuce, as a base for ingredients
2 TBSP shredded coconut, toasted
2 TBSP sesame seeds, toasted
1 TBSP shallot, brunoise (fine dice)
1 cup fresh mint, chopped (chiffonade)
2-3 Red finger chilies, brunoise

Dressing:
Juice from segmenting grapefruits (work over a bowl when segmenting to catch this juice)
3 TBSP Thai fish sauce
2 TBSP fresh Lime juice
1 TBSP Palm sugar (or extra fine sugar)
1 TBSP Grapeseed oil

Method:
Combine all dressing in a stainless bowl, whisk and drizzle over composed ingredients
Using the Bibb lettuce as a base, compose ingredients and dress
Serve with Chef Ross’ warm individual brioches
Chicken Paprikash
From the kitchen of Chef Maurice Desharnais

Ingredients:
3 tbsp butter
4 lbs boneless skinless chicken breast, large diced
1 cup onion, julienned
2 cloves garlic, minced
1 cup red pepper, julienned
1 cup green pepper, julienned
2 cups button mushrooms, sliced
1 can diced tomato, drained
3 tbsp Hungarian sweet paprika
3 tbsp Hungarian hot paprika
2 cups chicken stock
½ cup white wine
2 tsp kosher salt
1 tsp black pepper
1 cup heavy whipping cream
½ cup sour cream, plus extra for garnish
1 bag broad egg noodles, cooked

Method:
Heat the butter in a heavy pot and brown the chicken on all sides. Once browned, add the onions, peppers, mushroom, garlic and fry until golden brown, about 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
Place the pot back over the heat. Pour in the chicken stock, wine and diced tomatoes. The chicken should be mostly covered. Bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes.
In a small bowl, mix the whipping cream and sour cream to form a smooth paste. Stir the cream mixture into the sauce, stirring constantly to prevent lumps. Bring to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste.
Serve over cooked broad egg noodles and garnish with a dollop of sour cream and chopped chives.
Thai Coconut Soup
From the kitchen of Chef Maurice Desharnais

Ingredients:
2 stalks lemongrass, sliced thinly
1 tsp grapeseed oil
½ cup onion, diced
2 cups button mushrooms, sliced
1 tsp kosher salt
½ tsp black pepper
3 cans coconut milk
3 tsp fish sauce
4 lime leaves
1 ½ cups chicken stock
1 tbsp chopped galangal (can also use ginger)
2 cloves garlic, chopped
2 sweet potatoes, small dice
1 red Thai pepper, deseeded and minced
1 lime, zested and juiced
4 cups loosely packed kale, chopped
2 cups white rice, cooked
fresh mint leaves, ripped
12 large shrimp, sautéed and cut in half lengthwise

Method:
Heat the oil in a large pot over medium heat. Add the onion, mushrooms, and 1/2 teaspoon kosher salt and lightly sauté, stirring occasionally for about 10 minutes, or until softened.
Stir in the lemongrass, coconut milk, chicken stock, fish sauce, galangal (or ginger), garlic, sweet potato and red chili. Simmer over low heat for 20 minutes or until the sweet potatoes are soft.
Add the lime zest and juice. Taste, then add the rest of the salt and season with the black pepper. Add the chopped kale and simmer just until wilted, 1 to 2 minutes.
Add the cooked rice, and garnish with mint and sautéed shrimp.
Papa’s Healthy Morning Muffins
From the kitchen of Chef Frank Dodd

Ingredients:
1 cup whole wheat flour
½ cup all-purpose flour
1 cup regular oats
¾ cup packed brown sugar
1 tbsp wheat bran
2 tsp baking soda
¼ tsp salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (2)
1 large egg
1 cup chopped pitted dates
¾ cup chopped walnuts
½ cup chopped dried pineapple
1 red Thai pepper, deseeded and minced
3 tbsp ground flaxseed

Method:
Preheat oven to 350°. Place 18 muffin cups liners in muffin cups; coat with cooking spray.
Combine flours, oats, brown sugar, wheat bran, baking soda and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Mix yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple.
Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans and cool on a wire rack.
The Smoothie Club
From the kitchen of Chef Frank Dodd

Ingredients:

ORANGE, GINGER, CARROT
1 banana
1 cup fresh orange slices
1/3 cup grated carrot
½ tsp freshly grated ginger
½ cup almond milk
1 handful ice cubes (optional)

LEMON and BLUEBERRY 1 banana
1 ½ cups frozen blueberries
¼ cup old fashioned oats
½ tsp lemon zest
½ tsp lemon juice
1 tbsp sliced almonds
¾ cups unsweetened almond milk

GREEN GOODNESS 1 cup coconut water or milk
1 tsp finely grated lime zest
3 limes, peeled and quartered
1 cup torn-up green kale leaves (remove stalk)
1/2 cup firmly packed mint leaves
2 cups frozen pineapple
1/2 medium avocado, peeled and pitted
1 tsp minced ginger
1 tsp coconut oil

Method:
Add all ingredients to a high-powered blender and blend until smooth, 30 seconds – 1 minute. Pour into a mason jar and enjoy.
Detox Chicken and Udon Noodle Soup
From the kitchen of Chef Frank Dodd

Ingredients:

Soup Base
5 cups chicken broth
6 slices fresh ginger, peeled, ¼-inch
3 cloves garlic, crushed
1 green onion, cut into 2-inch pieces

Chicken Udon Soup
3 ½ ounces shiitake mushrooms, fresh
1 tbsp canola oil
½ cup carrots, sliced
2 tsp fresh ginger, peeled, minced
1 cloves garlic, minced
1 tbsp soy sauce
¼ cup sake, or dry white wine
4 cups chicken breast, cooked and shredded
salt and pepper
15 oz udon noodles
4 eggs, hard boiled and sliced
¼ cup green onions, diagonally cut
10 oz baby bok choy, cut into 4 sections

Method:

Soup Base
Remove stems from the mushrooms and thinly slice the mushroom caps. Set aside. Combine mushroom stems, chicken broth, ginger slices, crushed garlic, and green onions in a large saucepan. Bring to a boil, reduce the heat and simmer 20 minutes. Turn off heat and let stand for 10 minutes. Strain stock through a strainer or sieve over a bowl; discard solids.

Chicken Udon Soup
Heat a large saucepan over medium-high heat. To a pan, add canola oil, sliced mushroom caps and carrots; sauté for 2 minutes. Add minced ginger and garlic; sauté for 1 minute. Add sake, and cook for 4 minutes, scraping pan to loosen any browned bits. Add strained stock to the pan. Bring to a boil and reduce heat to medium-low. Add soy sauce and pepper, taste and season as needed. Add shredded chicken and bok choy, simmer for 2 minutes or until chicken is thoroughly heated.
Cook udon noodles according to package directions. Drain and divide noodles among 4 bowls. Add 1 cup of soup and vegetables to each bowl. Sprinkle each serving with green onions and top with a hard-boiled egg.
Cherry Merlot Braised Short Ribs
From the kitchen of Chef Jason Parsons

Ingredients:
3 whole Ontario lamb sirloin
2 tbsp grapeseed oil
2 tbsp butter
2 shallots, finely chopped
2 clove garlic, finely chopped
1 whole stalk of celery
1 whole carrot, peeled and cut once lengthwise
2 vine ripened tomatoes, cut into large dice
2 cups of Peller Estates Signature Series Merlot
8 cups of lamb or beef stock
½ cup of dried cherries
¼ cup of dried figs
Spice bag – Wrap the following in cheese cloth so you can remove from after cooking
- 5 white peppercorns
- 1 star anise
- 2 bay leaves
- 3 whole cloves

Method:
In a braising pot, warm the grapeseed oil and brown the lamb sirloin on all sides. Once golden-brown, remove from the pan and add in butter, shallots and garlic. Sweat without colour for one minute and then deglaze with the merlot wine. Reduce the wine by half and then return the seared lamb to the pot. Add in the lamb stock, spice bag, large pieces of carrots, leeks, tomatoes and simmer for 2 hours.
Add in the dried cherries, dried figs and continue to simmer for another 30 minutes to 1 hour. Until the lamb is tender, but not falling apart. Once cooked, remove from the heat and allow to rest before serving.
To a serve, add the cheesy goat cheese polenta, brussels sprouts and mushrooms and top with braised lamb.

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