WINE CLUB MEMBERS
Food&Drink Recipes VIRTUAL WEEKEND
The following pages contain the recipes for each session that will take place during our Virtual Member Exclusive day on May 30th. Take a look at each recipe and see which you are most excited about. We recommend choosing one or two cocktails to make along with us. Once you have done that, make sure you have all of the ingredients ready to go before we get started. Grab a glass of vino and get ready for a fun-filled afternoon!
Virtual Weekend
FOOD & DRINK RECIPES We recommend choosing one or two cocktails to make along with our team. Please ensure you have collected all ingredients and equipment beforehand so you don’t miss a thing!
Trius Brut Rosé Watermelon-Mint Mimosa INGREDIENTS:
- 10 cups watermelon cubed - 1/3 cup fresh mint leaves - 2 tbsp agave optional (substitute Sugar) - 1 bottle Trius Brut Rosé (chilled) - lime, watermelon slices, fresh mint leaves for garnish (optional) DIRECTIONS:
Using a mortar and pestle, muddle mint until fragrant. Add cubed watermelon, muddled mint, and agave (optional) to the blender and blend until smooth. Using a wire mesh strainer, drain juice into a large bowl or pitcher to remove pulp. With champagne flute tilted at a 45-degree angle, slowly fill glass halfway with Trius Brut Rosé. Top with blended watermelon mint juice. Garnish with mini watermelon slice, and a mint leaf.
Trius Brut Peach Mango Floats INGREDIENTS:
- 2 fresh peaches (can use frozen during off season) - 1 medium size orange - frozen mango sorbet - Trius Brut - 1/2 oz orange liqueur DIRECTIONS:
Peel and cut peaches and place 3-4 slices in bottom of glass. Place 2 scoops of frozen mango sorbet on top of the sliced peaches. Pour 1/2 oz of orange liqueur over sorbet and peaches. Add 5 oz of Trius Brut over ingredients. Place a half slice or orange over rim of glass. Add straw. Feel free to use any orange liqueur that you have at home and most enjoy this refreshing drink.
Virtual Weekend
FOOD & DRINK RECIPES We recommend choosing one or two cocktails to make along with our team. Please ensure you have collected all ingredients and equipment beforehand so you don’t miss a thing!
Trius Brut Margaritas INGREDIENTS:
- 1/2 cup fresh lime juice - 1 cup tequila (silver) - 1/2 cup orange liqueur - 1 bottle of Trius Brut Nature (or Trius Brut) - lime wedges - sugar or salt DIRECTIONS:
Combine all ingredients in a large pitcher and stir well. Rim the glasses with a lime wedge and dip in coarse salt or sugar. Divide margaritas between flutes and garnish with lime wedges. Feel free to use any orange liqueur or tequila that you have at home and most importantly enjoy the result!
Trius Black Velvet INGREDIENTS:
- Guinness Draft Stout or any local Micro-Brewery Stout - Trius Brut - pinch ground espresso and/or chocolate (optional) - medium sized spoon DIRECTIONS:
Add Trius Brut to fill half the glass holding flute on a 45-degree angle to prevent bubbles forming on top of the sparkling wine. Allow to sit for 30 seconds. Carefully pour Stout into glass using the back of a spoon (rounded side), pour the stout over top of the sparkling. The Stout will gradually infuse into the Brut leaving a beautiful layered effect. Garnish with a pinch of fine ground espresso and chocolate too!
Virtual Weekend
FOOD & DRINK RECIPES We recommend choosing one or two cocktails to make along with our team. Please ensure you have collected all ingredients and equipment beforehand so you don’t miss a thing!
The Zoom-gria INGREDIENTS:
- Peller Estates Private Reserve Baco Noir 4 oz per glass/1 bottle for pitcher - Wayne Gretzky Estates Red Cask Whisky 1/2 oz per glass/3 oz for pitcher - Peller Estates Ice Cuvée Rosé 1 oz per glass (add at the end to your glass) - Wayne Gretzky Estates Basil Simple Syrup 3/4 oz per glass/4.5 oz for pitcher - Wayne Gretzky Estates Root Beer Bitters a few dashes - lemon juice (fresh squeezed is ideal) 1/4 oz for glass/1.5 oz for pitcher - orange juice (fresh squeezed is ideal) 3/4 oz for glass/4.5 oz for pitcher - frozen berries - ice - basil/sage/thyme for glass garnish DIRECTIONS:
Mix all ingredients into a glass or pitcher and add ice. Garnish with lemon slices, orange slices and frozen berries.
Virtual Weekend
FOOD & DRINK RECIPES Potato Crusted Salmon with Asparagus, Endive Salad, Rosé Mustard Dressing & Poached Hens’ Egg - Chef Jason Parsons INGREDIENTS: SALMON
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5 oz piece of salmon 1 whole Yukon potato 1 egg yolk 1 tsp Dijon mustard splash of Peller Estates Rosé Wine fine salt and ground white pepper for seasoning grapeseed oil (or any oil to pan sear in)
SALAD
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6-8 spears of asparagus 1-2 cups of frisee endive 1/2 cup of finely sliced breakfast radish 2 tsp of Dijon mustard 2 tsp of white wine vinegar splash of Peller Estates Rosé Wine 6 tsp of extra virgin olive oil 1/2 a shallot finely chopped 1 whole lemon fine salt and ground white pepper for seasoning
POACHED EGG
- 1 whole hens’ egg - 2-3 cups of Peller Estates Rosé Wine - pinch of fine salt DIRECTIONS: ASPARAGUS
Using the asparagus or vegetable peeler, remove the skin from the bottom two thirds of each spear. Once peeled they are ready for blanching. Using the butchers string, gather the spears in one bunch with all the tips at one end. Gentle wrap the string around the bunch and tie them (tying the asparagus is optional). When ready submerge the asparagus into the boiling salted water. After 2 to 3 three minutes gently remove the asparagus and immediately plunge them into the bowl of ice water. This will stop the cooking and help the asparagus to stay vibrant green. Once they are cold, remove from the water and set aside. CONTINUED
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Virtual Weekend
FOOD & DRINK RECIPES Potato Crusted Salmon with Asparagus, Endive Salad, Rosé Mustard Dressing & Poached Hens’ Egg - Chef Jason Parsons DIRECTIONS: C O N T I N U E D DRESSING
In a mixing bowl add the tsp of Dijon mustard, finely chopped shallots, red wine vinegar and a splash of Peller Estates Rosé Wine. Whisk all the ingredients together and then slowly add in the extra virgin olive oil. Season with the fine salt and ground white pepper to taste. SALAD
In a large salad bowl, gently mix the blanched asparagus, endive, sliced radishes. Using the asparagus peeler, shave thin slices of zest of the surface of the lemon, using a knife cut the lemon zest into julienne and add this to the salad. Then cut open the lemon and squeeze the juice over the salad. Make sure to use a strainer so the lemon seeds don’t get in. Now set aside until we are ready to plate. SALMON
Peel the potato and then grate into a bowl. Add and mix in 1 tsp of the Dijon mustard, egg yolk and a pinch of salt and pepper. Take the remaining 1 tsp of Dijon mustard into a shallow bowl and mix with a splash of Peller Estates Rosé wine. Then gently press the surface of the salmon into the mustard rose mix. Now gently form a thin layer of the potato mixture on the surface of the salmon. The mustard Rosé mix with help it to stick. Next heat the grapeseed oil in the frying pan over medium to high heat. Place the potato side down in the fry pan and sear. Once the potato is golden brown, using a spatula turn the salmon and continue to cook until the salmon is cooked through. Then remove from the pan. POACHED EGG
Heat the Peller Estates Rosé Wine in the small pot until it comes to a simmer. Crack the egg into the small ladle and gently lower the egg into the simmer wine. Use the ladle to swirl the wine. This will help the pouched egg to form a good shape. Remove the ladle and allow the egg to simmer. The egg should only take a few minutes. Once cooked using the spoon with holes. Lift out the egg and place it on the plate with the paper towel to remove access liquid. NOW IT’S TIME TO ASSEMBLE:
Return to the salad in the bowl and add three quarters of the Rosé, Mustard dressing. Gently toss all the ingredients and then arrange on a serving plate. Top the salad with the potato crusted salmon and then with the Rosé poached hens’ egg. Lastly drizzle the remaining Rosé mustard dressing and serve.
Virtual Weekend
FOOD & DRINK RECIPES We recommend choosing one or two cocktails to make along with our team. Please ensure you have collected all ingredients and equipment beforehand so you don’t miss a thing!
“Gaff” - Half Ginger Beer Cocktail
Spicy refreshing take on a low alcohol shandy INGREDIENTS:
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1/2 tsp loose lime zest 1 1/2 tbsp sugar 1/4 tsp salt 1/4 tsp nutmeg 4 oz ginger beer (of your choice) 4 oz Wayne Gretzky Estates Rye Lager 4 oz Wayne Gretzky Estates Red Cask Whisky 2-3 ice cubes signature bitters lime wedge
DIRECTIONS:
Preparing the rimmer, mix together lime zest, salt, nutmeg and sugar. This mixture can be prepared ahead of time and stored in the fridge. Different fruit will have different essential oils in the rind and could make the mixture to become slightly thicker. Rub glass with lime wedge and rub with the zest mixture. The cocktail is going to be prepared in the glass. Combine ginger beer, whisky and ice, stir together. The beer must be added at the end or it will foam over. Once cocktail is mixed, slowly add the rye lager on top Garnish with lime wedge and 3-4 dashes of bitters. I’m using signature bitters, for their unique herbal baking spice quality, you can substitute any bitter you have at home to give a personal twist.
Virtual Weekend
FOOD & DRINK RECIPES Trius Chardonnay Dressing - Chef Frank Dodd INGREDIENTS:
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2 tsp anchovy paste or 2-4 canned anchovy filets 1 clove garlic minced 1/4 cup mayonnaise 3/4 cup fresh greek yoghurt 1/2 cup chopped parsley 1/4 cup chopped tarragon 3 tbsp Trius Chardonnay wine 3 tbsp chardonnay vinegar or any white vinegar 3 tbsp chopped chives 3 tbsp torn mint juice of 1 lemon salt and pepper to taste
DIRECTIONS:
Put all the ingredients in the blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds. Serve as a dip or toss with spring salad greens for a dressing. The dressing will last about a week in the fridge.
Trius Icewine BBQ Sauce - Chef Frank Dodd INGREDIENTS:
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1 can tomato sauce (15 ounces) pre-open 1 can tomato paste (6 ounces) pre-open 1/3 cup apple cider vinegar 1/4 cup pure maple syrup 1/4 cup molasses 1/3 cup Trius Icewine or Gretzky Whisky or your choice 2 tbsp worcestershire sauce 2 tsp smoked paprika 1 tsp dry mustard 1 tsp garlic powder 1/4 tsp cayenne pepper salt and pepper
DIRECTIONS:
Add all ingredients to a medium saucepan, stir together. Bring to a simmer over medium heat. Cover with a lid slightly ajar so that the pot is mostly covered to deter splattering, but steam can still escape, and the sauce can reduce. Let cook until the sauce thickens, about 10 to 15 minutes. Taste and adjust seasonings as desired. Use immediately or let cool and store in an airtight container in the refrigerator for up to 1 week.
Virtual Weekend
FOOD & DRINK RECIPES Sweet Verjus-Pickled Strawberries - Chef Frank Dodd INGREDIENTS:
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600 g strawberries, hulled and cut in half 3/4 cup verjus or apple cider vinegar 1/2 cup honey 1/2 cup water 1/2 tsp vanilla bean rind of one orange 1 tsp pink peppercorns 1/4 tbsp salt
DIRECTIONS:
Pre-wash the Mason Jar in the dish washer or boil to sterilize Pack the strawberries into the Mason jar. Mix the verjus, sugar, water, vanilla, orange rind and pink peppercorns in a small saucepan. Bring to the boil, stirring occasionally then set mixture aside to cool for 10 minutes. Pour over the strawberries, seal and keep in the fridge for up to one week.