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myWineLife is published 4 times a year by Andrew Peller Limited.
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Note from the Editors
The fall months are magical in Niagara Wine Country. It comes and goes quickly, but it’s the most colourful season we get to enjoy. Our winemaking teams started picking at the end of August, which may feel a bit early, but with the warm weather we had this Summer the early grapes were ready to harvest. We have a ton of exciting events happening over the next few months. Check out pages 20 and 21 for the full scoop.
One of our favourite holiday traditions is baking and sharing our creations with friends and family. Our chefs were kind enough to share some of their favourite cookie swap recipes on pages 22 to 24.
If you’re looking for some holiday gifting inspiration, we chatted with our Direct to Consumer Ecommerce team for some great shopping tips. With many convenient ways to shop, online or in person, there’s something for everyone on your list. See what they had to recommend on page 19.
Cheers, Riley McGilvray & Madison Vine
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.
Enjoy our Wine Club member lounges at each estate for exclusive seated tastings. 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.
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Holiday Cookie Swap
recipes on pages 16 - 19
recipe page 16
Marbled Peppermint Bark
Chef Frank Dodd, Trius Winery
Ice Cask Bacon and Chocolate Chunk Cookies
Chef Dale Rose, Wayne Gretzky Estates
recipe page 17
Double Chocolate Biscotti
Chef Frank Dodd, Trius Winery
recipe page 16
Canadian Cream Shortbread
Chef Dale Rose, Wayne Gretzky Estates
recipe page 16
Salted Toffee
Chocolate Chip Cookies
Pastry Chef Jocelyn Moulton-Charanduk, Riverbend Inn
recipe page 17
Oatmeal Vidal Icewine Raisin Cookies
Pastry Chef Jocelyn Moulton-Charanduk, Riverbend Inn
recipe page 18
PJ’s Cream, Coffee and White Chocolate Chip Cookie
Our Direct to Consumer teammates are your primary contacts for your Wine Club membership. If you have questions about your membership, or about the wines in your shipment, they’re here to help. In addition to managing your quarterly shipments and planning amazing member exclusive weekends, they are also the folks who answer inquiries for online orders, as well as facilitate customized corporate gifting.
Ashley White
Direct to Consumer Manager, Wine Club
How many years have you been with the DTC team?
19 years ago I started my career with Andrew Peller Limited, but have spent the last 16 with the DTC team, focusing on our membership programs.
What is your favourite product and food pairing?
In the cooler months, I really enjoy our Trius Showcase Wild Ferment Chardonnay with a creamy mushroom soup, or the Peller Estates Private Reserve Pinot Noir with homemade butternut squash ravioli.
What is your favourite Fall experience in Niagara?
Our estates are always buzzing around harvest time so it’s the perfect time to visit and do a seated tasting or tour. I’m a big fan of the Whisky Bartender experience at Wayne Gretzky Estates. It’s a great hands-on seminar as our talented mixologists walk you through crafting your own cocktails.
Tell us about an interesting hobby you enjoy. When I’m not working or visiting Wine Country, I like to keep active by teaching dance at a local studio or getting in a round of golf at one of the many beautiful courses in the area.
What product will you be gifting or enjoying during the holidays?
Some gifting favourites of mine are our Trius Brut and our Wayne Gretzky Estate Cream Liquors. Both of which are crowd pleasers.
Leona Nicoletti
Direct to Consumer Assistant Manager, Wine Club
How many years have you been with the DTC team? 9 years with the DTC team. I have been Andrew Peller Limited for a total of 19 years What is your favourite product and food pairing? I love the fall and with that I crave savoury,
rich and robust beef bourguignon. This dish takes time, but it’s worth the wait and my entire family loves it. I always pair this with a Pinot Noir, and we make such a good variety of Pinot Noirs. It’s a poetic match for this dish.
What is your favourite Fall experience in Niagara?
My favourite time to visit the many Niagara wineries is during the Fall. There is so much happening at the wineries, it is the perfect time to enjoy all the activities they have to offer. The temperatures are cooler, and the vineyards are beautiful displaying vibrant fall colours.
Tell us about an interesting hobby you enjoy.
I love going for an early morning walk, it not only clears your mind, it increases your energy. And it also starts your day off on a positive note. In the evening, I love curling up in front of the fireplace to read a good book, and of course enjoy a nice glass of red wine.
What product will you be gifting or enjoying during the holidays?
My go to gift for the holiday season is sparkling wine. Not only is it versatile, it’s the perfect celebratory wine for the holiday season. We also carry so many different types of sparkling glasses and gifted alongside a bottle makes for the perfect gift.
Haley Strong
Wine Club Administrator
How many years have you been with the DTC team? 2 years, 3 years at Andrew Peller Limited.
What is your favourite product and food pairing?
Peller Estates Ice Cuvée Rosé paired with just about anything. I love it with fried chicken, a charcuterie board, or cake.
What is your favourite Fall experience in Niagara?
I love the passport programs available in Niagara! It’s such a fun way to find your new favourite winery. I highly recommend the Niagara Wine Festival passport in September, and the Chocolate and Cheese passport in February.
Tell us about an interesting hobby you enjoy
I am an unabashed fan of reality tv. You name it, and I’ve probably seen it.
What product will you be gifting or enjoying during the holidays?
Trius Red is always a great gift idea! The bottle looks special and it’s a food-friendly wine.
Suzanne Dyck
Direct to Consumer Wine Specialist
How many years have you been with the DTC team? 3 years.
What is your favourite product and food pairing?
Trius Red served with sausage stuffed portobello mushrooms with a parmesan cheese crust.
What is your favourite Fall experience in Niagara?
Peller’s Perfect Pairings is a delicious experience. You’re able to enjoy wines paired alongside creations from Chef Parsons’ culinary team. Thirty Bench offers a more intimate seated tasting experience surrounded by the Beamsville Bench, plus a great opportunity to see the changing leaves and great views.
Tell us about an interesting hobby you enjoy.
I love golfing. I especially like taking advantage of a great meal paired with our wines after hitting 18 holes. Any of our wines would make a great addition to a cozy evening by the firepit with friends.
What product will you be gifting or enjoying during the holidays?
We are planning on having a non-traditional Thanksgiving meal this year with a seafood themed feast to celebrate. Included will be seared scallops paired with a trio of our Thirty Bench Rieslings, crab cakes paired with Trius Barrel Fermented Chardonnay, shrimp and salmon dishes paired with Peller Estates Signature Series Sauvignon Blanc and Trius Distinction Pinot Noir.
Your October WINE ALLOCATION
Peller Estates
Private Reserve
Pinot Gris
750 mL | $23.95 | 12.9% ABV
VQA Niagara Peninsula
Aromatic and fruit- forward
3.4 g/L Sugar
Flavour Profile
Bright straw yellow with a fruit-forward bouquet that presents aromas of yellow apple, Bartlett pear, golden kiwi, and white peach. This aromatic and flavourful Pinot Gris has notes of ripe orchard fruit, citrus, and spice on the palate that lingers on the finish.
Winemaker’s Notes
Harvested from hand-tended vineyards by long-standing growers and from our estate-owned vineyards. The juice was barrel fermented and aged in older French oak barrels for 6 months for added mouthfeel, texture, and complexity. The wines were blended just before bottling.
Best Served
Serve chilled at 10 to 12°C to enhance the freshness of the wine or serve at 13 to 15ºC to showcase the richer fruit flavours. Enjoy alongside mushroom and onion quiche, smoked salmon dishes, chicken pot pie, or perogies with fried bacon and sour cream.
Peller Estates
Private Reserve
Chardonnay
750 mL | $23.95 | 12.7% ABV
VQA Niagara Peninsula
Medium-bodied and fruit-forward
2.8 g/L Sugar
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 on the palate.
Winemaker’s Notes
A blend of 62% Chardonnay Musque and 28% Chardonnay was harvested from long-standing growers, 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.
Best Served
Serve 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, cedar plank salmon, or creamy pasta and soups.
Trius
Reserve
Pinot Noir
750 mL | $16.95 | 12.5% ABV
VQA Niagara Light-bodied and silky 12.8 g/L Sugar
Flavour Profile
Bright ruby red with a bouquet of red cherry, red currant, and subtle notes of violet, earth and oak. An elegant, light to medium bodied red wine. This Pinot Noir has silky drying tannins and moderate acidity. Notes of tangy red fruit, red berry tea, spice and oak linger on the dry finish.
Winemaker’s Notes
Harvested September 14 through October 1 from estate owned vineyards and long-standing growers within the Niagara Peninsula. Our Pinot Noir underwent traditional red wine making and was aged in older 100% French barriques and puncheons for 10 months. All wines received a full malolactic fermentation.
Best Served
Serve at a cool room temperature of 15 to 17°C. Serve with grilled beef tenderloin and sautéed mushrooms, lasagna, mushroom risotto, gourmet pizza, or roast turkey with mushroom stuffing.
Loved it & NEED MORE?
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.
Wayne Gretzky Estates
Baco Noir
750 mL | $16.95 | 12.5% ABV
VQA Niagara
Medium-bodied and fruit-foward 12.8 g/L Sugar
Flavour Profile
Deep purple colour with a bouquet of Damson plum, muddled blackberry, violet, dark raisin, and a touch of beet root. This is a medium to full-bodied, smooth easy-drinking Baco Noir with juicy tangy dark fruit flavours.
Winemaker’s Notes
Harvested from the vineyards of the Niagara Peninsula. Through traditional red wine making, subtle oak integration (French, Hungarian and American oak), and a full malolactic fermentation, we have created a fruit-forward easy-drinking red wine.
Best Served
Serve at a cool room temperature of 15 to 17°C. This food-friendly wine is terrific with pulled pork on a bun, beef brisket, barbecued red meats with your favourite marinades and sauces, saucy barbecued ribs, roasted beets.
Peller Estates
Private Reserve
Cabernet Sauvignon
750 mL | $29.95 | 12.8% ABV
VQA Niagara Peninsula
Medium to full-bodied and structured
2.0 g/L Sugar
Flavour Profile
Deep garnet with a warming bouquet of smoky oak, leather, spice, black currant, and black licorice. This Cabernet Sauvignon has classic notes of juicy dark fruits, black tea, and sweet spice that unfold on the palate.
Winemaker’s Notes
Harvested from our long-standing growers within the Niagara Peninsula. The juice is fermented with the skins for 14 days to develop colour, flavour and structure. Aged for 12 months in 60% French oak and 40% American oak barrels with full malolactic fermentation.
Best Served
Serve at a cool room temperature of 16 to 18ºC. Fabulous paired with grilled medium-rare red meats, beef tenderloin with garlic mashed potatoes, and roasted leg of lamb.
Trius Brut
750 mL | $29.95 | 12% ABV
VQA Niagara Peninsula
Dry and refreshing 8.0 g/L Sugar
Flavour Profile
The tiny spiraling bubbles rise gently through a pale lemon coloured backdrop. The wonderful bouquet shows notes of yeast, fresh bread, apple, and citrus. Trius Brut has refreshing acidity and a delicate expanding mousse, along with flavours of citrus, apple, and yeast. The lovely lingering finish cleanses the palate and excites the senses.
Winemaker’s Notes
A blend of 70% Chardonnay 30% and Pinot Noir grapes were hand-harvested and whole bunch pressed. This ‘Méthode Classique’ sparkling wine is aged ‘sur lie’ for up to 2 years in our underground sparkling wine cellar.
Best Served
Serve at a cool 8 to 10°C. Serve with pan-fried perch or pickerel, chicken in a light lemon cream sauce, vegetarian spring rolls, sushi, calamari, and oven-roasted tomatoes with goat cheese on toasted baguette.
Critical Acclaim
Gold Medal: 95 points – Decanter World Wine Awards, UK 2019. Gold Medal: 92 points – WineAlign National Wine Awards of Canada 2023.
GIFTING MADE EASY Shop holiday gifting at our Niagara estates, on our websites; shop.peller.com, shop.triuswines. com, shop.waynegretzkyestates.com, shop. thirtybench.com, and thewineshops.com for delivery to your door.
Krystina Roman
ECOMMERCE LEAD
What is your favourite wine to enjoy with friends and family over the holidays?
During the festive season, I love sharing the Wayne Gretzky Salted Caramel Cream Liquor with family and friends. Whether it’s at a family dinner, friend gathering, or at any time of day, that little sweet addition to coffee is like a warm hug. Makes the perfect cozy treat.
What will you be serving alongside your holiday meal this year?
During the holidays, traditionally one of our family meals is pescatarian. Ontario wines naturally pair so beautifully with the many European courses we serve. For red, my go-tos are Peller Gamay and Trius Red. For white wines, you can’t go wrong with our best-selling Wayne Gretzky Estates Sauvignon Blanc or Chardonnay. These fresh whites balance heavy meals, pair easily with vegetable side dishes and all types of seafood.
What is a holiday tradition you always look forward to?
Surprising friends and family near and far. With the busy festive season, we can forget to take care of each other, and I love sending gifts of gratitude via gift cards or wine gift packs to surprise someone special. With our quick home delivery service, I can share some festive spirit across Canada.
What are your favourite gifting items from our collection in-store or online?
I love gifting the spirits and cream liquors from our Wayne Gretzky Estates online gift shop. These gift packs are already made with beautiful packaging and unique items that you can’t find elsewhere. There aren’t many places you can gift a wine bottle and whisky in one gift pack! There’s something for everyone.
Carley Thurston
ECOMMERCE OPERATIONS
What is your favourite wine to enjoy with friends and family over the holidays?
Over the holidays my family and I always enjoy Wayne Gretzky Salted Caramel Cream Liquor. This is a staple for Christmas morning, and I don’t think the holidays would feel the same without it. We love adding it to our morning coffee and sitting around the fire while opening presents in our pajamas. I also enjoy
using it to make espresso martinis for an after-dinner dessert.
My friends and I always have a girls’ cheese, charcuterie, and appetizer night around the holidays, and every year we always make sure there’s a bottle of Trius Sauvignon Blanc present. This wine pairs wonderfully with red pepper jelly and brie on a baguette, and gourmet chicken and Margherita pizzas.
What will you be serving alongside your holiday meal this year?
This year I will be serving the Trius Cabernet Sauvignon alongside dinner. My family loves having roast beef or prime rib over the holidays, and this wine pairs wonderfully with both of those. For those who prefer white (including myself) I will be serving the Wayne Gretzky Estates Pinot Grigio. This wine pairs wonderfully with turkey and cranberry sauce, as well as roasted chicken.
What is a holiday tradition you always look forward to?
A holiday tradition that I always look forward to is Christmas Eve lunch in Niagara-on-the-Lake. My family and I have lunch then grab coffee and teas and walk around the shops in Old Town. On the way home we stop at Peller or Trius to stock up on our favourites for the next couple of days.
What are your favourite gifting items from our collection in-store or online?
My favourite gifting items from our collection are the seasonal drink glasses. I loved the martini glasses that they had at all the Estates last year. They made for a great gift bundled with a bottle of cream liquor. The wine glasses with the winter scenery on them also made for a great gift to give with a bottle of your friends’ favourite wine. Online, one of my top picks this year will be the Wayne Gretzky Cocktail Kits from the Wayne Gretzky Estates gift shop. These kits come with the recipes included, so if you know any cocktail lovers, they make the perfect gift. With fast and free shipping for $149 and over, I will be ordering lots of gift sets this year. The holidays always seem to creep up on me, so ordering online helps save time.
Nicholas Rennie SALESFORCE MARKETING
What is your favourite wine to enjoy with friends and family over the holidays?
My favourite wine to enjoy with family and friends has got to be Wayne Gretzky Estates Whisky Oak Aged Chardonnay. My family is big on butternut squash & creamy mashed potatoes when it comes time to celebrate the holidays, so this is an approachable go-to wine for us.
What will you be serving alongside your holiday meal this year?
Other than the Whisky Oak Aged Chardonnay, we’ll be serving some Riesling this year. My better half’s family is from Trinidad, and no matter how out of place the pairing, home-made pepper sauce is always present. Thirty Bench Winemaker’s Blend Riesling is a no-brainer for us every year. Perfectly priced and so delicious with any level of spice, it’s always been a crowd-pleaser at our table.
What is a holiday tradition you always look forward to?
Personally, I always enjoy catching up with my dad and talking about life over a nightcap. This year, it’ll be over a dram of No.99 VSOP Brandy. I say ‘dram’ because we’re typically sharing some Islay Scotch, but I’ve been putting dad onto No.99 spirits for the last few years. He absolutely loved the Double Oaked Whisky, and I know the Brandy will pleasantly surprise him too.
What are your favourite gifting items from our collection in-store or online?
If I’ve hinted at anything, it’s likely that my family enjoys our spirits & in extension, cocktails. Might I recommend the cocktail kits available on our Wayne Gretzky Estates shop site? My personal favourite is our Signature Rye Highball kit. So easy and so good!
WINTER EXPERIENCES in Wine Country
New Year’s Eve at The Winery Restaurant at Peller Estates
DECEMBER 31, 2024
Join us for a memorable dining experience at The Winery Restaurant, Peller Estates. Revel in an exquisite threecourse choice menu. This special evening starts with a celebratory glass of our Signature Series Ice Cuvée sparkling wine upon arrival. Indulge in a culinary journey where each course is a masterpiece, expertly prepared to tantalize your taste buds.
New Year’s Eve Barrel Cellar Dinner at Peller Estates
DECEMBER 31, 2024
The evening kicks off at 7 p.m. with a stylish welcome reception in the grand lobby. You’ll be seated in our elegant barrel cellar, where Executive Chef Jason Parsons and his culinary brigade will serve a sumptuous five-course dinner. Each dish is a masterpiece, expertly paired with our finest wines. Following dinner, join us for a post-dinner reception in the lobby, where we’ll usher in the New Year with an Ice Cuvée countdown, and our signature Icewine Marshmallows. To complete your experience, reserve a guestroom at our neighbouring property Riverbend Inn & Vineyard.
New Year’s Eve at Trius Winery Restaurant
DECEMBER 31, 2024
Join us for a night filled with culinary excellence, fine wines, and the promise of a wonderful year ahead. Your New Year’s Eve celebration begins with a glass of our finest Brut to set the tone for an evening of indulgence followed by a carefully crafted three-course choice dinner. Dinner reservations begin at 4 p.m. with the last seating at 8 p.m.
Niagara Icewine Festival Discovery Pass
WEEKENDS IN JANUARY 2025
Indulge in the region’s celebrated “liquid gold” dessert wine, famed for its intense flavors and unparalleled smoothness. Delight in six unforgettable seasonal tasting experiences at some of Niagara’s top wineries. Visit NiagaraWineFestival.com for more information.
Keep an eye on myWineCountry.com for the most up-to-date winter experiences.
Cool as Ice Gala
JANUARY 2025 AT NIAGARA PARKS
POWER STATION
Experience a delightful journey through a wide array of Niagara’s finest Icewines, perfectly paired with delectable culinary creations from the region’s top chefs. While you sip and savour these exquisite offerings, immerse yourself in the rich history of the Niagara Parks Power Station, including a fascinating 2,200-feet long tunnel leading directly to the breathtaking Niagara Falls. Visit NiagaraWineFestival.com for more information.
Peller Estates Celebration of Icewine Dinner
JANUARY 25, 2025
Join us for an enchanting evening at Peller Estates to celebrate Niagara Icewine. Your evening begins with an Ice Cuvée sparkling wine reception before we embark downstairs to our underground barrel cellar. Prepare your taste buds for a culinary adventure with a meticulously crafted five-course tasting menu in our underground barrel cellar. Each course is thoughtfully paired with a glass of Peller Estates wine, enhancing the flavors and aromas of every dish.
Trius Winery Icewinemakers Dinner
JANUARY 18, 2025
Join us for our annual Icewine themed dinner in our underground Trius Red Barrel Cellar hosted by a member of our sommelier team. You will be greeted with a glass of Brut on arrival to prepare your palate for a delicious meal and be seated to enjoy a threecourse meal prepared by Chef Frank Dodd and his culinary brigade, alongside wine pairings selected by our in-house sommeliers.
Niagara-on-the-Lake Icewine Village
JANUARY 18-19 & 25-26, 2025
Visit historic Queen St in Old Town Niagara-on-the-Lake and enjoy samples of Peller Estates, Trius Winery, and Wayne Gretzky Estates Icewine. Enjoy food stations, live music, and more at this stunning street festival. Visit Wineriesofniagaraonthelake.com for more information.
Marbled Peppermint Bark
CHEF FRANK DODD, TRIUS WINERY
Yields 24 pieces
INGREDIENTS
6 large candy canes or 18 mini candy canes
2 cups semi-sweet chocolate chips
2 cups white chocolate chips
DIRECTIONS
Line a 9 x 13” baking dish with aluminum foil, allowing a slight overhang on each side. Place candy canes in a resealable plastic bag, making sure to press out all the air. Use a rolling pin to crush the candy into small pieces.
In a medium bowl, heat the semi-sweet chocolate chips in the microwave until melted, 2 to 3 minutes, stirring every 30 seconds or so until melted. In a second bowl, repeat with white chocolate chips. Scrape the melted semi-sweet chocolate into the prepared baking dish and smooth the top. Drizzle the melted white chocolate in ribbons over the entire semi-sweet chocolate layer. Drag the tip of a butter knife through the chocolate to create swirls. Sprinkle the candy pieces evenly over the chocolate. Tap the pan against on the counter three or four times to level the chocolate. Refrigerate until firm.
Remove from the refrigerator and the baking dish. Peel off the foil. Place the bark onto a cutting board and cut into desired size pieces.
Double Chocolate Biscotti
CHEF FRANK DODD, TRIUS WINERY
Yields 30
INGREDIENTS
1¾ cups + 2 tbsp all purpose flour
¼ cup plus + 2 tbsp unsweetened cocoa powder
1 tsp baking soda
¾ tsp salt
8 tbsp unsalted butter, room temperature
¾ cup + 2 tbsp granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
DIRECTIONS
Pre-heat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk the flour, cocoa powder, baking soda and salt. In an electric mixer bowl, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl before adding the eggs, one at a time, scraping down the bowl and mixing for 1 minute after each egg. Mix in the vanilla, then add the dry ingredients. Once combined, add the chocolate chips. Mix on low speed until just combined. Optional, sprinkle coarse sugar on top before baking.
Dust a work surface with flour. Tip the dough onto the surface and dust the top lightly with flour. Shape the dough into a rough ball with your hands. If it’s sticky, dust with flour. Cut in half. Form each dough piece into two short logs. Place the
logs onto the prepared baking sheet and re-shape into longer logs about ¾-inch high and 2 inches wide. Make sure to leave enough space for the logs to spread a few inches while they bake.
Bake for about 35 minutes, until firm to the touch. Leave the biscotti logs to cool on the sheet for about 5 minutes. If you wait too long the biscotti will be difficult to cut. Using a sharp knife, slice the logs on the diagonal into ¾-inch slices. Turn the biscotti on their sides and place back in the oven for 10 minutes to dry and crisp up. Let cool on the sheet then place on a wire rack to cool completely.
Canadian Cream Shortbread
CHEF DALE ROSE, WAYNE GRETZKY ESTATES Yields 30
INGREDIENTS
Shortbread
250 g unsalted butter
100 g white sugar
350 g all purpose flour zest and juice of ½ lemon pinch of salt
4 tbsp Wayne Gretzky Estates Cream Liquor, your choice
Chocolate Dip
1 tbsp Wayne Gretzky Cream Liquor, your choice, room temperature
100 g dark chocolate
3 tbsp chopped fine hazelnuts
DIRECTIONS
Using an electric mixer, cream together the butter, sugar, salt, lemon juice, zest and Canadian Cream Liquor. Slowly add the flour until it just comes together. Do not overmix. Split the dough into two parts, semi flatten by hand, wrap with plastic wrap and place into the fridge for at least an hour, or overnight.
Once the dough has chilled, place onto a lightly floured surface. Roll the dough out to about ¼ inch thick and cut into your desired shape. Place onto a parchment lined baking sheet and return to the fridge for 10-15 minutes. While the cookies are chilling, preheat the oven to 300°F. Bake the shortbread cookies for approximately 15-20 minutes or until golden brown. Leave to cool on the tray for 5 -10 minutes before placing on a wire rack.
While cookies are cooling, melt the chocolate in a microwave safe bowl, 20 seconds at a time, mixing between until melted and smooth. Stir in the cream liquor. Whisk in the room temperature cream liquor a tsp at a time (the chocolate will seize if the liquor is cold). Dip cooled cookies into the chocolate and then sprinkle with the chopped hazelnuts while the chocolate is still warm.
and Chocolate Chunk Cookies
CHEF DALE ROSE, Wayne Gretzky Estates Yields 18
INGREDIENTS
1 cup cooked bacon, chopped
2 ½ cups all purpose flour
1 tsp baking soda
1 tsp salt
¼ tsp baking powder
½ cup unsalted butter, room temperature
½ cup reserved chilled bacon fat (or shorting, or a combination of both)
¾ cup brown sugar, packed
3 tbsp Wayne Gretzky Estates Ice Cask Whisky
1 tsp vanilla extract
2 large eggs
¾ cup rough chopped dark chocolate
DIRECTIONS
Preheat The oven to 375°F. In a large bowl whisk together the flour, baking soda, baking powder and salt. Set aside. Using an electric mixer, cream together the butter, bacon fat, whisky, and vanilla extract. Once mixed, slowly add each egg in one at a time until incorporated. Add the flour mixture slowly, then add the chopped bacon and chopped chocolate. You can also save some of each to press into the top of each cookie.
Using a spoon, drop rounded lumps onto a parchment lined baking sheet about 2” apart. Bake for about 9 to 11 minutes until lightly browned and depending on how gooey you like your cookies. Let cool for a few minutes, then enjoy.
Salted Toffee Chocolate Chip Cookies
PASTRY CHEF JOCELYN
RIVERBEND INN
Yields 36
INGREDIENTS
300 g unsalted butter, room temperature
210 g granulated sugar
210 g brown sugar
2 eggs
50 mL milk
10 g vanilla extract
500 g all-purpose flour
1 tsp baking soda
1 tsp salt
400 g dark or semi-sweet chocolate chips
170 g toffee bits flaky saltchocolate
DIRECTIONS
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar until pale and fluffy. Scrape down bowl with spatula. Add eggs one at a time, scraping down bowl in between additions. Add milk and vanilla, mix until combined. Scrape bowl.
In a separate bowl, combine the dry ingredients, then add to the mixing bowl. Scrape down bowl. Add the chocolate chips and toffee bits. Mix until just combined and fully distributed into the dough. Scoop onto a baking sheet lined with parchment, cover, then chill overnight.
Preheat oven to 350°F. Before the cookies go into the oven, sprinkle some toffee pieces on top of each dough ball. Bake 5 mins then sprinkle each cookie with a small amount of the flaky salt, bake an additional 5-7 minutes, or until the edges are golden brown. They may look slightly underdone in the middle, but they will firm up as they sit on the tray and cool.
Ice Cask Bacon
Oatmeal Vidal Icewine Raisin Cookies
PASTRY CHEF JOCELYN MOULTON-CHARANDUK, RIVERBEND INN
Yields 24
INGREDIENTS
240 g raisins, or sultanas
300 mL Vidal Icewine
270 g butter, room temperature
300 g brown sugar
180 g granulated sugar
3 eggs
1 tbsp vanilla extract
480 g all-purpose flour
1.5 tsp baking soda
1.5 tsp salt
450 g oats
DIRECTIONS
Place raisins into a small bowl. Heat icewine in a pot and bring to a boil. Pour over the raisins. Allow to soak for at least 30 minutes, or even overnight. Water can be substituted for the wine if desired. Preheat oven to 350°F. Prepare two baking sheets with parchment paper. Cream butter, brown sugar and granulated sugar in the bowl of a stand mixer with the paddle attachment. Be sure to scrape down the sides and bottom of the mixing bowl throughout the entire process. Add eggs and vanilla. Mix on medium until fully combined.
In a separate bowl, combine the dry ingredients, then gradually add to the
stand mixer bowl. Stop the mixer when fully incorporated. Strain raisins from the Icewine and add to the cookie dough. Mix until just combined. Scoop the dough onto the prepared baking sheets with an ice cream scoop, or make balls of dough with about 3 tablespoons of dough per ball. Ensure that you leave enough room in between to allow the cookies room to spread as they bake. Chill in the fridge for a couple of hours, or overnight. Allow to come to room temperature before baking. Bake 5 minutes, rotate the tray, bake additional 5 minutes or until they start to turn golden on the edges. The centre of the cookies may look slightly underdone. They may take longer to bake if your oven is not convection. Allow the cookies to cool slightly on the trays before transferring them to a cooling rack.
Brown Butter Pumpkin Oatmeal Cookies
JR SOUS CHEF SHERKIA HYLTON, PELLER ESTATES
Yields 24
INGREDIENTS
285 g pumpkin puree
226 g + 56 g unsalted butter, cut in slices for batter and icing
170 g old-fashioned whole rolled oats
209 g cup all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
2 tsp pumpkin pie spice*
200 g granulated sugar
135 g dark brown sugar
1 egg yolk, at room temperature
2 tsp pure vanilla extract
Brown Butter Icing 180 g confectioners’ sugar
90 mL milk
¼ tsp pure vanilla extract
sprinkle of pumpkin pie spice for garnish
DIRECTIONS
Line a medium bowl with 2 paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture out of the pumpkin. After blotting, you will have about 1 cup of pumpkin. Set it aside. Brown the butter. In a light-colored skillet, melt the butter over medium heat, stirring or whisking constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning. You’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, immediately remove from heat and pour into a heatproof glass bowl or liquid measuring cup, including all the browned solids at the bottom of the pan. Set aside ¼ cup of the browned butter to make the icing. Allow brown butter to slightly cool while you continue.
In a medium bowl, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together.
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set it aside.
Pour the slightly cooled brown butter into a large bowl. Whisk in the granulated sugar and brown sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the blotted pumpkin. Slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be soft and sticky. Using a medium cookie scoop, scoop cookie dough into balls (about 2 heaping Tablespoons (45g) of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out.
Bake for 14–15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.
To make the icing: Give the 1/4 cup of brown butter you reserved for the icing a
quick stir. If it’s no longer thin and liquid, warm it on the stove or in the microwave until liquid again. Whisk in the remaining icing ingredients until smooth. Dip the top of each cookie into the icing. Sprinkle each lightly with pumpkin pie spice, if desired.
PJ’s Cream, Coffee and White Chocolate Chip Cookies
R SOUS CHEF SHERKIA HYLTON, PELLER ESTATES
Yields 16 - 18 sandwiches
INGREDIENTS
375 g flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
227 g unsalted butter, at room temperature
330 g brown sugar
2 eggs
2 tsp instant coffee powder
2 tbsp PJ’s Original Cream Liquor
360 g white chocolate chips
PJ’s Buttercream
227 g unsalted butter, at room temperature
240 g powdered sugar, sifted
4 tsp PJ’s Original Cream Liquor
DIRECTIONS
Preheat your oven to 350°F. Line baking sheets with parchment paper and set aside. In a large bowl, combine flour, coffee powder, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, beat butter and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add eggs and PJ’s cream and beat until incorporated. With the mixer running on
low, gradually add the dry ingredients. Mix until just incorporated. Fold in white chocolate chips. With a large cookie scoop, scoop dough onto prepared baking sheets at least 2 inches apart. Bake 12 minutes, turning the baking sheet around halfway through. Allow cookies to cool completely on a wire rack.
To make the Buttercream
Cream room temperature butter and sifted powdered sugar until well mixed and smooth. Add PJ’s cream and mix to incorporate. If the buttercream is too thin, you can add more powdered sugar to thicken. If it seems too stiff, more cream can be added until the buttercream is the desired consistency.
To Assemble
Turn half the cookies over and pipe the buttercream onto each cookie. Top with the remaining cookies to make sandwiches.
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