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myWineLife is published 4 times a year by Andrew Peller Limited.
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Note from the Editors
We’re thrilled to welcome you to our Spring edition of myWineLife magazine. This issue is full of delicious recipes, sneak peeks of new releases, and some new and familiar faces. We hope to see you at our estates in Niagara this Spring for seated tastings, tours and experiences, and overnight stays at Riverbend Inn.
Spring is in the air, and what better way to celebrate than with a glass of Rosé? On pages 8 and 9, we journey through our rosé portfolio, showcasing an array of delightful bottles that are perfect for savouring in the sunshine. From crisp and refreshing to fruity and floral, there’s a rosé for every palate waiting to be discovered.
On pages 12 and 13, we delve into the captivating world of distillation with Wayne Gretzky Estates Master Distiller, Tim Wilson. Get ready for an exclusive sneak peek at our newest products set to grace our shelves in 2024. With Tim’s expertise, we uncover the hidden gems and techniques that make each sip an unforgettable experience.
On pages 14 and 15, you’ll get to meet the talented culinary team in the kitchen at Wayne Gretzky Estates, led by Head Chef Maurice Desharnais. Whether you’re enjoying the ambiance of the whisky bar patio or immersing yourself in the tasting hall experience, Chef Maurice and his team are poised to elevate your tasting journey with their exquisite creations, expertly crafted to complement each sip.
Cheers, Riley McGilvray & Madison Vine
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PS. Drop us a line! We love hearing your feedback and hope that you’ll share your comments and suggestions with us, helping us make this exclusive wine club magazine even better.
It’s Rosé season in Niagara Wine Country! Visit our Niagara estates this spring for tastings and experiences, dining, and happy hour on our patios in the sunshine. And don’t forget to reserve a guestroom at Riverbend Inn! Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.
The Sweet Stuff
Chocolate Pâté
Chef Jason Parsons, Peller Estates
recipe page 16
Wayne Gretzky Cream Liquor Cheesecake
Chef Jamie Smith, Wayne Gretzky Estates
recipe page 17
Flourless
Chef Jamie Smith, Wayne Gretzky Estates
recipe page 17
Chocolate Cake
Pear and Walnut Loaf
Chef Frank Dodd, Truis Winery
recipe page 17
Strawberries and Cream Mille Feuille
Chef Andrew MacNeil, Riverbend Inn
recipe page 18
Dulce de Leche
Cheesecake Bars with Salted Chocolate Glaze
Chef Andrew MacNeil, Riverbend Inn
recipe page 18
Chef Frank Dodd, Trius Winery recipe page
Yes Way, Rosé
Life doesn’t get much sweeter than sitting in the spring sunshine sipping a crisp glass of rosé. We asked our winemakers to shed some light on our delicious lineup of rosés. Read on, so when the sunshine hits just right in the weeks ahead, you can rest assured you’ll be pouring the perfect bottle!
Rosé Pairing Suggestions
• Greek Salad with feta cheese
• Shrimp skewers, calamari, and crab cakes
• Pork tenderloin with a rhubarb reduction
• Tourtier with tangy chili sauce
• Tapas, cheese, and charcuterie
• Margherita pizza
• Pasta with rosé sauce
• Roasted beet risotto
• Roast chicken or turkey
Thirty Bench
Small Lot Rosé
$32.00
Blend: Cabernet Franc and Gamay Noir
Sweetness level: Dry at 3.6 grams of sugar per litre
On the nose: Red cherry, wild strawberry, melon, tea leaves
On the palate: Red berries, crab apple, melon, pomegranate, rhubarb, and melon
Sweetness level: Off dry, 20.2 grams of sugar per litre
On the nose: Apricot, wild raspberry, melon, rainier cherry
On the palate: Raspberry, white peach, cranberry, and white currant
More Ways to Shop
Shop your favourite selections on our estate websites for shipping to your door, the Wine Shop, your local LCBO, or at our estates in Niagara.
Peller Estates
Family Reserve Rosé Bubbles
$14.95
Blend: Vidal, Gewurztraminer, Chardonnay, Muscat, Maréchal Foch, and Baco Noir
Sweetness level: Off dry, 18 grams of sugar per litre
On the nose: White peach, red cherry, and red berries
On the palate: red fruit, peach, and pink grapefruit
Trius Rosé
$19.95
Blend: Gamay Noir and Syrah
Sweetness level: Dry, 6 grams of sugar per litre
On the nose: Wild strawberry, rainier cherry, cranberry, and pink grapefruit
On the palate: Red berries, currant, pink grapefruit and spice
Trius Brut Rosé
$29.95
Blend: Pinot Noir, Chardonnay, and Pinot Meunier
Sweetness level: Dry, 8 grams of sugar per litre
On the nose: Wild strawberry, blood orange, and yeast
On the palate: Cherry, white currant, wild strawberry, and yeast
Your April Wine Allocation
PELLER ESTATES PRIVATE
RESERVE CHARDONNAY
APPELLATION: VQA Niagara Peninsula
STYLE: Medium-bodied and fruit-forward
SWEETNESS: Dry, 2.8 g/L
750ml
12.7% abv
23 95
FLAVOUR PROFILE: Clear and bright with a straw yellow hue and a wonderful bouquet of yellow apples, golden kiwi, tropical fruit, white flowers, and delicate notes of oak. This Chardonnay has fresh acidity and flavours of ripe tree fruits, melon, and a touch of spice.
WINEMAKER’S NOTES:
Harvested from long standing growers for Peller Estates, with the majority from Huebel and Fruithaven vineyards. Some of the juice was barrel fermented, while the remaining was stainless steel fermented. The wines were then aged for 10 months in 100% French oak barriques. No malolactic fermentation, to preserve a touch of fresh acidity.
BEST SERVED: Serve not overly chilled at 14 to 16ºC for a smoother mouthfeel, or chill to 10 to 12˚C for a more refreshing mouthfeel. Enjoy with battered fish fillets; roast lemon chicken; lemon risotto; barbecued lemon turkey breast, or creamy pasta tossed with seafood.
PELLER ESTATES PRIVATE RESERVE RIESLING
APPELLATION: VQA Niagara Peninsula
STYLE: Light-bodied and refreshing SWEETNESS: Off dry, 12 g/L
23 95 10.7% abv
FLAVOUR PROFILE: Clear and bright with a fresh, clean aroma of green apple and citrus, accented by a touch of floral and mineral. On the palate, you’ll find a medley of juicy citrus, white currant, and star fruit.
WINEMAKER’S NOTES: Hand-tended grapes were delivered from long-standing growers for Peller Estates. The grapes were gently pressed, just enough to burst the skins, allowing the free run juice to be separated from its skins. The juice is cool fermented and aged in stainless steel tanks for pure fruit expression.
BEST SERVED: Serve chilled at 10 to 12ºC. Enjoy with lightly spiced steamed mussels; sushi; baked or poached fish; sautéed scallops with lemon; baked Brie; turkey sandwich with garlic aioli; lemon herbed chicken skewers; roast pork; and chicken wraps. Drink while young and fresh or allow to age for 3 to 5 years.
TRIUS ROSÉ
APPELLATION: VQA Niagara Peninsula
STYLE: Light-bodied and refreshing
SWEETNESS: Dry, 6.0 g/L
750ml
19 95 12.0% abv
FLAVOUR PROFILE: Bright pink in colour with a fresh aroma of wild strawberry, Rainier cherry, cranberry, and pink grapefruit. This Rosé is dry and fruit-forward with refreshing flavours of tangy red berries, currant, and pink grapefruit.
WINEMAKER’S NOTES: A blend of 77% Gamay Noir and 23% Syrah harvested from our long-standing growers within the Niagara Peninsula. The grapes were given four hours of skin contact, then gently pressed, and cool fermented in stainless steel.
BEST SERVED: Serve at a cool 10 to 12ºC. Serve with gourmet pizza; Mediterranean appetizers; seafood paella; crab cakes; poached salmon; salad niçoise; gazpacho; cold cuts and charcuterie; and pork tenderloin with rhubarb sauce. Drink while young and fresh.
LOVED IT AND NEED MORE?
WAYNE GRETZKY ESTATES WHISKY OAK AGED RED
APPELLATION: VQA Niagara Peninsula
We can deliver more of your favourites right to your door. Call the Wine Club team at 1.866.440.4383 to re-order, and remember, members always get FREE DELIVERY on any additional 6+ bottles.
STYLE: Medium-bodied and structured SWEETNESS: Dry, 7.5 g/L
FLAVOUR PROFILE: Bright garnet with a rich, warming bouquet of blue plum, black currant, sweet spice, oak, marzipan, and vanilla. This blend has soft drying tannins and bold, fruit-forward flavours of juicy dark fruits, sweet vanilla, cola, and spicy oak, which lingers on the dry finish.
TRIUS RESERVE CABERNET SAUVIGNON
APPELLATION: VQA Ontario
STYLE: Full-bodied and structured SWEETNESS: Dry, 2 g/L
32 00
FLAVOUR PROFILE: Deep purple garnet in colour with an aromatic bouquet of black currant, blackberry, black pepper, sweet spice, toasty oak, and charred wood. This wine has flavours of black currant, cocoa powder, vanilla bean, and oak on the palate. Tangy dark fruits, black tea, spice, and oak linger on the fresh finish.
WINEMAKER’S NOTES: A classic blend of 68% Cabernet Sauvignon and 32% Cabernet Franc. The individual wines were aged for 6 months using American and French oak. A full malolactic fermentation was completed. A portion of the blended ‘Red’ then spent 2 months with additional French and American oak, and another 25% spent 1 month with our ‘Red Cask Whisky’ oak.
BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Serve with aged cheddar and gouda cheeses; pot roast; roasted leg of lamb; beef, bean, and mushroom stews; and grilled Portobello mushrooms with a drizzle of aged balsamic. Drink now to 2028. 19 95
PELLER ESTATES PRIVATE RESERVE
APPELLATION: VQA
STYLE: Medium-bodied and fruit-forward SWEETNESS: Dry, 2.8 g/L
29 95
FLAVOUR PROFILE: A bright purple garnet with a bouquet of blue plum, black cherry, smoky oak, and spice box. This medium to full-bodied Merlot has soft drying tannins, and flavours of juicy red and black berries, cherry, spice, and oak.
WINEMAKER’S NOTES: Harvested from longstanding growers for Peller, and estate owned vineyards in the Niagara-on-the-Lake regional appellation. The juice is fermented with the skins for 14 days to develop colour, flavour and structure. This Merlot is aged for 12 months in 90% French and 10% American oak with full malolactic fermentation.
BEST SERVED: Serve at a cool room temperature of 16 to 18ºC. Enjoy with duck breast in a rich red wine reduction; grilled medium-rare steak; prime rib roast; beef tenderloin; grilled lamb chops; lamb burger; 2-yearold Canadian cheddar; Portobello mushroom stew; and rich bean stew. Enjoy now through 2028.
WINEMAKER’S NOTES:
Harvested in late October for optimal ripeness from long-standing growers within the Niagara Peninsula, the grapes were sorted and sent to stainless steel vats and oak vats for fermentation. After fermentation, it was pressed and sent to 60% French and 40% American oak barrels to age for 12 months. Individual barrels were selected, blended, and bottled. Total production of 31 barrels.
BEST SERVED: Serve at a cool room temperature of 17 to 18°C alongside beef tenderloin in rich red wine reductions or topped with blue cheese; rack of lamb; roast beef; two-year old cheddar; and 70% dark chocolate. Decanting is recommended if drinking now through 2025.
Craftsmanship Series
Distilling Secrets
WITH TIM WILSON
We heard that there are some new products on the way in 2024. Can you give us some insight into the NEW Craftsmanship Series? What inspired the creation of this new range?
2024 is shaping up to be a super exciting year for the team at the Wayne Gretzky Estates Distillery. The first is the new Craftsmanship Series that will be coming this spring! While it’s something that will be new to the patrons of the distillery, its something we’ve been building towards at the distillery since day one.
The inspiration for the series stems way back to 2017 with my predecessor, Joshua Beach, who had a big belief in Canadian whisky, with a focus on rye. Luckily for me, have been privileged enough to be crafting these products since the distillery was built, so collectively we are excited to see some of these finally come to the taste buds of our customers.
The inspiration for the series itself won’t come as a huge surprise: making great, unique, small batch whiskies, unlike any other from around the world, and do it to a high calibre. Over the next few years, we’ll be able to take folks on a journey through unique grain, oak, and finishing stories. It’s only the beginning, and we can’t wait to share what we’ve been working on. Some of the releases will be larger, while some may be less than 100 cases, so be careful not to sleep on these releases as they might not last long!
When will our members be able to sample and purchase this new release?
Members will be able to have first crack at our first Craftsmanship Series launch – Signature Rye – during our Member Exclusive weekend in April 2024! I’ll be there, and I am looking forward to enjoying a dram of this one while I take our members on the journey from creation to bottle.
How does the Craftsmanship Series differ from our existing range of whiskies?
The Canadian whisky industry is a huge beast, and within it is a vast range of products. Whether it be more traditional, blended style Canadian corn whiskies, to some of the bolder and more unique releases we are seeing from craft distilleries across the country.
While we excel at making fantastic Canadian Whiskies currently, we’ve also been playing around with varying oak, different grains, varying distillation techniques etc. and watching these products age slowly in our Rickhouse. These whiskies are extremely different from anything we have released to date and are crafted to express their provenance.
As mentioned, some of these may be larger full-blown releases, while some may be as small as just one cask! So as a producer, its really giving us a great avenue to do some things that are really creative.
- stay tuned -
Can we anticipate any other new releases this year?
I did say it would be an exciting year this year, didn’t I? Not only do we have the Signature Rye coming to the Craftsmanship Series portfolio in April, but we might also see a very special cask strength release drop later in the fall… And perhaps a pre-mixed bottled cocktail in the spring… And maybe even something a little ‘vanilla’ leading up to Christmas. We’ll just have to wait and see!
Meet our Wayne gretzky estates culinary team
With Chef Maurice Desharnais at the helm of the culinary brigade, we’d like to introduce you to three more of our talented chefs at the estate
jamie smith dale rose shane diemert
sous chef chef chef
Can you give a brief background of your experience?
I studied culinary skills at Niagara College and since then, I’ve worked at many Niagara restaurants throughout the years, including Peller Estates Winery, Trius Winery and Wayne Gretzky Estates.
What inspired you to get into cooking?
I’ve always loved cooking from a young age, always helping around the kitchen either at home or at my grandmothers’ houses. My mom was a cake decorator and my father taught me to BBQ and cook a mean breakfast on weekends.
What is your ideal 3-course meal?
My ideal 3-course meal, and this is really simplifying it, would be a classic Caesar salad tossed table side in a wooden bowl (just like grandma would make). A prime rib steak, roasted potatoes, and onions. For dessert, anything with apples, I’ll go with an apple pie with cheese and custard.
What is your favourite cuisine to cook? To eat?
I have to go with British, delicious stews and pasty. Nothing like a good meat pie or roast beef and yorkies. As for cooking, anything really. Fresh pasta is fun to make, and pizzas are a blast too.
Can you give a brief background of your experience?
I’ve spent the past 25 years cooking in professional kitchens. 16 of those years were spent working at two of the largest hotels in Niagara Falls.
What inspired you to get into cooking?
The comradery, the challenge, the constant learning of new ingredients and techniques, and the ability to be creative.
What is your ideal 3-course meal?
My ideal meal is a summer corn salad with chili lime dressing, followed by smoked pork back ribs with a sriracha honey molasses BBQ sauce, and a strawberry rhubarb pie with vanilla ice cream.
What is your favourite cuisine to cook? To eat?
I love Italian fusion and Asian fusion.
Can you give a brief background of your experience?
I started cooking and canning with my grandmother when I was young. I started washing dishes when I was 14 at Inn on the Twenty, I eventually became a prep cook. I worked at Marie’s Seafood while I went to Niagara Culinary Institute and after graduation I worked at many restaurants in the region before finding my home at Wayne Gretzky Estates.
What inspired you to get into cooking?
Living in the Niagara region I have many things to draw inspiration from. I’ve worked with many great chefs, and I find with cooking and kitchens you can always learn something new.
What is your ideal 3-course meal?
An ideal 3-course meal would probably be a fresh salad, a nice steak, and some pie and coffee to finish it off.
What is your favourite cuisine to cook? To eat?
My favourite type of cuisine to eat and make would be French. The techniques, fresh ingredients, simple flavours, and presentation. It’s the foundation for many other styles of cuisine and cooking.
Triple Chocolate Brownies with PJ’s Salted Caramel Icing
chef mike harrison
peller estates
brownie ingredients
½ cup all-purpose flour
½ cup dutch process cocoa powder
1 ½ tsp kosher salt
½ cup unsalted butter
4 oz 70% chocolate, broken into small pieces
1 ¼ cup white sugar
3 large eggs
1 ½ tbsp vanilla extract
4 oz semisweet chocolate chips
icing ingredients
1 ½ cups butter
4 cups icing sugar
3 tbsp cocoa powder
1 ½ tsp vanilla extract
3 tbsp PJ’s salted caramel liquor
Preheat oven to 375°F. Spray an 8x8” pan with non-stick spray, line with parchment paper, spray the top of the parchment paper and set aside. Whisk together the cocoa powder, salt and flour and set aside.
In large steel bowl, place the butter, chocolate chips and 70% chocolate, and place over a pot of simmering water. Do not let the bottom of the bowl contact the water. Stir until melted. When melted, whisk in the sugar and 1 egg at a time, stirring vigorously to combine the ingredients. Once all eggs are incorporated, whisk for another minute.
Remove from the heat and add in your vanilla extract. Once combined, pour into prepared pan. Bake for 25-30 minutes until the top begins to crack and a toothpick inserted in the center comes out clean. Remove from heat and allow to cool in the pan.
To make the icing, using a stand mixer or a whisk, cream the butter for 3-5 minutes until fluffy. Once fluffy, add in 2 cups of icing sugar and mix. Add in the cocoa powder, vanilla and liquor and mix until light and fluffy. If the icing is too thick, add a splash more of the liquor or milk. If too thin, add in more of the icing sugar. If more caramel flavour is desired, add in more liquor.
Serves 6
pair with PJ’s Salted Caramel Cream Liquor Trius Syrah
Chocolate Pâté
chef jason parsons, peller estates
dark chocolate paté
3 ½ cups dark chocolate
1 ½ cups condensed milk
¾ cup toasted chopped pistachios
1 tsp Cabernet Franc Icewine
white chocolate paté
1 ¼ cups white chocolate
½ cup condensed milk
¼ cup dried cherries chopped
1 tsp Vidal Icewine
Line a 6” round cake pan with parchment paper. Melt the white chocolate in a double boiler. Add the condensed milk, dried cherries, and Cabernet Franc Icewine and mix. Pour the mixture into the mold and chill in the fridge.
Once the white chocolate is firm, remove from the pan. Clean and reline the mold with fresh parchment. Make sure the mold is completely dry as water and chocolate do not mix. Melt the dark chocolate in a double boiler. Add the condensed milk, pistachios, Vidal Icewine, and mix. Pour ¾ of the dark chocolate pate into the mold. Allow to sit for 2 to 3 minutes. Then press the white chocolate pate into the mold and cover with the remaining dark chocolate. Chill until firm. Slice and serve.
Recipe makes 1 terrine, 15 portions
pair with
Peller Estates Signature Series Ice Cuvée Thirty Bench Small Lot Cabernet Sauvignon
Gretzky Cream Liquor Cheesecake
chef jamie smith, wayne gretzky estates
2 x 500g
packs Philadelphia cream cheese
1/3 cup sour cream
1 cup granulated sugar
3 eggs, 2 whole and 1 yolk
1 tsp vanilla extract
¼ cup your favourite Wayne Gretzky Estates Cream Liquor
1 pack chocolate sandwich cookies
Preheat the oven to 350°F. Allow the cream cheese and eggs to reach room temperature. In a mixer, cream the cheese until smooth. Add the sour cream and sugar. Scrape down the sides of the bowl after each addition. Add the eggs one at a time, followed by the vanilla and cream liquor.
Line a muffin tin with cupcake liners and place a cookie in the bottom of each liner. Evenly distribute the mixture between each cup. Bake for 20 minutes and turn off the oven. Open the oven slightly and allow to cool for 20 minutes before removing from the oven. Chill overnight.
Makes 18 cheesecakes
pair with
Wayne Gretzky Canadian Cream Liquor
Trius Showcase Cabernet Franc Icewine
Flourless Chocolate Cake
chef jamie smith, wayne gretzky estates
170g dark chocolate
200g bitter chocolate
2/3 cups water
¾ cups granulated sugar
¼ cup demerara sugar
¾ cups melted butter
6 eggs
Preheat the oven to 300°F. Over a double boiler, melt the chocolate together. In a mixer, cream sugar and melted butter. Add eggs, one at a time, scraping the bowl in between each egg. Mix in the melted chocolate. Add the water and mix thoroughly. Place in a lined cake pan and bake for 45 minutes. Allow to cool and serve dusted with icing sugar or cocoa powder.
pair with
Peller Estates Private Reserve Meritage
Wayne Gretzky Estates Signature Series Cabernet Sauvignon
Pear and Walnut Loaf
chef frank dodd, trius wnery
1 ½ cups + 2 tbsp all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp allspice
½ t tsp kosher salt
2 large eggs, room temperature
½ cup granulated sugar
½ cup brown sugar
¾ cup applesauce
¼ cup Greek yogurt, at room temperature
tsp 1 pure vanilla extract
1 cup pears, peeled and chopped
½ cup walnuts, chopped
1 tbsp turbinado sugar, for sprinkling
Preheat oven to 350°F. Spray a medium loaf pan with baking spray.
Whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl. In a separate bowl, whisk the eggs, sugars, applesauce, Greek yogurt, and vanilla to combine. In another small bowl, toss the pears with two tablespoons of flour. Mix the dry ingredients with the wet ingredients and stir until it is combined. Fold in the pears and walnuts.
Pour the batter into the prepared pan and sprinkle with turbinado sugar. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes then remove and cool on a rack.
Makes 1 loaf
pair with Trius Brut
Wayne Gretzky Estates Vidal Icewine
Chocolate Cheesecake Cookies
chef frank dodd, trius winery
cheesecake filling
8 oz cream cheese, softened
6 tbsp icing sugar
cookie dough
1 cup butter, softened
1 ½ cups light brown sugar
½ cup granulated sugar
2 eggs
4 tsp vanilla extract
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
1 cup semi sweet, dark, or white chocolate chips
Preheat your oven to 350 °F. Line a small tray with parchment paper. In a bowl, cream the cheesecake ingredients until smooth. Place 16 heaped teaspoons of the filling onto the parchment paper, slightly roll and flatten each one. Freeze until solid.
In a large bowl, beat the butter, white and light brown sugar until soft and fluffy. Add the egg and vanilla. Add in the flour, cocoa powder, baking soda and salt and mix until combined. Stir in the chocolate chips. Scoop out the cookie dough into ping pong sized balls and place on the lined baking sheets.
When the cheesecake filling is frozen, line two baking sheets with parchment paper. Take the cheesecake filling out of the freezer and gently press one onto each cookie dough ball. Work the dough around the cheesecake filling so it is completely covered with cookie dough. Add extra chocolate chips on top of each cookie. Place in fridge for 10-15 minutes to firm.
Bake for 9 -12 minutes. Remove from oven. Let sit for 5 minutes, then place on wire rack.
Makes 26 Cookies
pair with
Wayne Gretzky Estates Riesling
Peller Estates Signature Series Pinot Noir
Dulce de Leche Cheesecake Bars with Salted Chocolate Glaze
chef andrew macneil, riverbend inn
ingredients for dulce de leche
1 14 oz can sweetened condensed milk, label removed
for crust
3 ½ oz or 100g digestive crackers
2 tbsp sugar
3 tbsp unsalted butter, melted
for filling
1 tsp unflavoured gelatin
¼ cup whole milk
8 oz or 228g cream cheese, softened
2 large eggs
Pinch of salt
1 cup dulce de leche
for glaze
3 oz bittersweet chocolate
¼ cup unsalted butter, cubed
2 tsp light corn syrup Maldon Sea Salt
In a large pot, place the unopened can of condensed milk on its side and cover with at least 2” of water. Bring to a boil and reduce heat until barely simmering. Simmer uncovered for 2 hours, topping up the water to keep the can submerged. Remove can from water and allow to cool. Do not open until cooled.
Preheat oven to 325°F. Place the crackers, sugar, and a pinch of salt in a food processor and finely grind. With the motor running, slowly stream in the melted butter. Line the bottom and sides of an 8” square pan with 2 sheets of foil crisscrossed. Press the cracker mixture into the bottom of the pan. Bake for 10 -15 minutes and cool.
Sprinkle gelatine over milk in a small bowl and allow to bloom for a few minutes. Beat the cream cheese, eggs, salt, and gelatine mixture until combined. Stir in the dulce de leche. Spray the baking pan with non-stick spray and pour mixture over the crust. Bake in a hot water bath until just set, about 45 minutes. The cheesecake should still be slightly wobbly in the middle. Remove cheesecake from oven and allow to cool on a rack. Chill in fridge, covered, for at least 6 hours.
Heat the chocolate, butter, and corn syrup, stirring until smooth. Drizzle the glaze over the cheesecake and sprinkle with Maldon salt. Allow to cool, about 30 minutes. Cut into squares or bars.
Makes 12 squares
pair with Trius Brut
Peller Estates Privte Reserve Pinot Gris
Strawberries and Cream Mille Feuille
chef andrew macneil, riverbend inn
1 ½ cups whole milk
1 vanilla bean, split and scraped of its seeds
½ cup sugar, divided in half ¼ cup cornstarch
6 large egg yolks
24 oz or 680g puff pastry
1 L fresh Ontario strawberries, halved or quartered
2 tbsp sugar
1 tsp vanilla extract
splash of Icewine, optional ¾ cup 35% whipping cream
Powdered sugar and allpurpose flour for dusting
In a sauce pot, combine milk, half the sugar, vanilla bean and scraped vanilla seeds. Bring to a simmer over medium heat. Once simmering, remove from heat. In a mixing bowl, whisk together the cornstarch and remaining sugar. Whisk in the egg yolks. Slowly whisk the milk mixture into egg and cornstarch to temper eggs. Place back into sauce pot on stove over medium heat and stir continuously. Continue to cook until it comes to a boil. Strain mixture into a dish and cover with plastic wrap. Place in fridge until completely chilled.
Preheat the oven to 400°F. Line two baking sheets with parchment paper and roll out the puff pastry into a rectangle the size of your baking sheet, a ¼ inch thick. Trim so you have straight edges. Repeat with the second sheet. Cut into 12 evenly sized rectangles and place them on the baking sheets spaced evenly apart. Dock the pastry with a fork. Place a second piece of parchment on top of puff pastry and weigh it down with a second baking sheet. Bake in the oven for 15 minutes. Remove the top baking sheet and parchment and cook until crispy and golden brown. Cool to room temperature.
In a medium bowl, toss the halved strawberries with 2 tbsp of sugar and vanilla extract and allow to macerate slightly, 30-40 minutes. You can add the Icewine here if you wish.
Whip the 35% cream to medium stiff peaks. Slowly fold in the pastry cream to the whipped cream and transfer to a piping bag with a star tip. To assemble, place a layer of puff pastry on a plate. Pipe dots or lines back and forth. Repeat until you have 2 layers. Top with macerated strawberries and drizzle the strawberry liquid overtop. Dust with powdered sugar and serve.
Makes 8
pair with Trius Brut Rosé
Peller Estates Private Reserve Pinot Noir
Riverbend Inn guests receive a complimentary wine tasting at Peller Estates!
Delight in the comfort of an intimate 21-room Georgian mansion surrounded by 17 acres of vineyards. Our on-site restaurant, Oaklands, takes it culinary cues from Niagara’s ingredient driven cuisine and French influence.
