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Inspired by MADMEN:
We’ve got Classic Cocktails with a Twist
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$ .99
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& GST . p e d +
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Winter | 2013 / 2014
CONTENTS
occasions Occasions is a premier food and drink magazine published by TC • Media
Food & Drinks Editor: Mark DeWolf Food Stylist & Props: Mark DeWolf Photography: Perry Jackson Art Director: john eaton Advertising Coordination: Bonnie Marchand Contributing Writer: Mark DeWolf Sales Manager: Sue Kosloski Account Executives: John Eagles, Mark DeWolf Group Publisher, TC • Media: Fred Fiander
Themed Celebration
Grape Expectations
Published By
Copyright 2013/14 by Transcontinental Media Inc. All rights reserved. Reproduction of any article, photograph or artwork without expressed written permission from the publisher is strictly prohibited. Materials submitted for consideration should be accompanied by a self-addressed stamped envelope. The publisher cannot accept responsibility for unsolicited materials. 211 Horseshoe Drive Halifax, Nova Scotia, B3S 0B9 Tel: 902.421-5888 Fax: 902.425.8118 occasions@tc.tc www.tc.tc Disclaimer Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine and expressly disclaims any warranty regarding the accuracy or reliability of information contained herein. Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, Transcontinental Specialty Publications (Atlantic Division).
Mixology
Inside Welcome Drink of the Season Themed Celebration Grape Expectations Mixology 4 Fabulous Pairings Last Bite
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On the Cover On the Cover We’re mixing up some suave and sophisticated retro cocktails - the kind that go well with skinny suits, skinny ties and classic cocktail dresses. Get old-fashioned in our Mixology feature on page 24.
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WELCOME
WELCOME | Winter
Winter where warmth is a state of mind Tis’ the Season for Sparkling Wine This holiday season, we invite you to entertain in style with our recommendations for sparkling wines. The sparkling wine category hasn’t been this popular since a certain ‘Baby Duck’ helped a beer-andspirit-drinking nation gain a taste for grapes more than four decades ago. While Baby Duck has by no means had its last quack, the category is now more diverse than ever. We invite you discover the some great sparkling wines and enjoy our sparkling wine cocktail recipes in our Grape Expectations feature on page 17. Fond of Entertaining This holiday season we are celebrating like it is years gone by. This winter, you don’t have to go to the Alps to discover the pleasures of this style of communal dining. Just put on your best knitted sweater and invite the gang over for a night of fondue, wine and beer. Find the recipes and recommended pairings in our Fabulous 4 feature on page 28.
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Inspired by Mad Men The men and women at Sterling Cooper Draper Pryce advertising agency made the 60s cool again, in the highly popular Mad Men series. We’ve been inspired by the subsequent revival of classic cocktails to create a Mixology feature inspired by Mad Men. Find the feature on page 24. This holiday season, invite friends over for some great drinks and put out some retro hors d’oeuvres, such as Devilled Eggs, Pigs in a Blanket and Swedish Meatballs. Make them yourself, or do as Betty Draper would, and have them made for you. Remember; arrange taxis or designate a driver to see guests safely home. As avid golfer and 1960s legend Dean Martin once said, “If you drink, don't drive. Don't even putt.” A Toast to Atlantic and Prairies With so many Atlantic Canadians now living in Alberta, we’ve decide to celebrate the best of the Prairies and the East Coast. In our Themed Celebration feature we’ve created recipes for a holiday dinner, featuring ingredients from both sides of the country. Look for the recipes in our Themed Celebration feature, on page 10.
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DRINK OF THE SEASON | Winter
A TASTE OF
Festivity NUTS & HOLLY Serves 4 ½ oz cream liqueur ½ oz amaretto 4 oz coffee 2 tbsp whipped cream 1 ½ tbsp toasted almonds, ground Directions 1. Divide the cream liqueur and amaretto among 4 coffee mugs. 2. Top each with coffee 3. Garnish each with whipped cream and ground almonds.
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DISTILLED ONCE. BECAUSE WHEN YOU START WITH THE BEST, ONCE IS ENOUGH.
ENJOY RESPONSIBLY WWW.GREYGOOSE.COM | FACEBOOK.COM/GREYGOOSE ©2013. GREY GOOSE, ITS TRADE DRESS AND THE GEESE DEVICE ARE TRADEMARKS. VODKA - 40 % ALC. BY VOL. DISTILLED FROM GRAIN.
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FOOD | Themed Celebration
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FOOD | Themed Celebration
A CELEBRATION OF CANADIAN INGREDIENTS
A MARITIME AND PRAIRIES
union of flavours Whether it is storytelling or food, one thing all Canadians have in common is a pride in local. With so many Atlantic Canadians now residing in Alberta, what better time to celebrate the best of both of our Prairie and East Coast traditions and culture. Celebrate the season with ingredients from Atlantic Canada and our own backyard with recipes that blend tradition with modern cuisine. What to Drink: Few holiday celebrations are complete without a trip to your local Real Canadian Liquor Store. For a truly Canadian celebration stock up on classic Canadian brands such as Old Sam rum (made in Newfoundland), the Maritimes’ own Alexander Keith’s IPA, Big Rock beer, a classic Canadian Whisky such as Alberta Premium. If you wish to serve wine choose one of the number of fine Canadian wines being produced from either side of the Prairies, such as Gretzky Estate Winery’s lineup from the Okanagan Valley.
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FOOD | Themed Celebration
The Starter
Union of Flavours
Parmesan Crisps with Nova Scotia Lobster Makes 24 pieces Serve with a top-tier Canadian sparkling wine Ingredients 6 oz Parmigiano-Reggiano, grated Cooking spray 2 cups cooked lobster meat, chopped 5 tbsp butter ½ shallot, minced 2 tbsp chives, chopped Salt & pepper to taste 1 clove garlic, minced 2 ounces sparkling wine 1 ¼ cups heavy cream
Parmesan Crisps with Nova Scotia Lobster 10
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Directions 1. Spray mini muffin tins with cooking spray and set aside. 2. Line 2 baking sheets with parchment paper. 3. Make 2 tbsp mounds of the grated Parmigiano on the parchment paper. Flatten with a spoon. Be sure to leave an inch or more of space between each mound. Preheat oven to 300 F˚ . 4. Bake the cheese in the oven for 4-5 minutes. You may need to work in batches. Remove from the oven and, using a spatula, transfer the cheese to mini-muffin tins. Place each individual round of melted cheese in a prepared muffin tin. Press the cheese against the sides to form a cup. 5. Place a sauté pan over medium-low heat: add half the butter. 6. When the butter has melted, add the half of the shallots and sauté until translucent. 7. Add the lobster mixture and continue to sauté for 2-3 minutes; add the chives and set aside.
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FOOD | Themed Celebration
Smokin’ Good Baked PEI Malpeque Oysters 8. Place another sauté pan over medium-low heat; add the remaining butter. 9. When the butter has melted, add the shallots. When the shallots are translucent, add the garlic and sauté until fragrant; approximately 30 seconds. 10. Add the wine and the heavy cream and let reduce until sauce is thick and covers the back of a spoon. 11. Fill Parmesan cups with a spoonful of lobster and drizzle with the cream sauce.
The First Course Smokin’ Good Baked PEI Malpeque Oysters Serves 4-6 Serve with a full-bodied Burgundy-style Canadian Chardonnay from British Columbia or Ontario Ingredients 24 PEI oysters 3 slices double smoked bacon, cooked, finely chopped 2 tbsp pesto ½ tsp smoked paprika ⅙ cup grated Applewood Smoked Cheddar
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Directions 1. Preheat oven to 450 F˚ . 2. Place oysters on baking sheet. Bake for 810 minutes. 3. While the oysters are baking, combine the bacon, pesto and smoked paprika. 4. Turn oven to broil. 5. Carefully open the oysters. 6. Top each oyster with equal amounts of the bacon mixture and grated Applewood Smoked Cheddar. 7. Broil for 1 minute. Editor’s Tip: Baking the oysters in essence poaches them in their own liquid. It makes them very flavourful, and also easy to open.
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FOOD | Themed Celebration
The Main Dish Braised Elk Ravioli Serves 6 Serve with a full-bodied British Columbia Syrah Ingredients â…™ cup grainy mustard 1 tbsp fresh parsley, minced 1 tbsp fresh thyme 4 tbsp Extra Virgin Olive Oil 2 lb elk stewing meat Salt & pepper 1 large onion, peeled, thinly sliced 1 lb mushrooms 1 bottle red wine 1 litre chicken stock 250 ml heavy cream 6 fresh lasagna pasta sheets, halved
Braised Elk Ravioli 12
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Directions 1. Place the mustard, parsley, thyme and half of the olive oil in a bowl; add the elk meat and toss combine thoroughly. Season with salt and pepper. 2. Place a large heavy-bottomed pot over medium-low heat; add the olive oil and onions. 3. Sweat the onions until soft and translucent. 4. Raise the temperature to medium-high and add the elk meat and mushrooms; brown the meat. 5. Add the red wine and chicken stock. Bring to a boil and then reduce to a simmer. Simmer the elk meat for 2-3 hours or until tender enough to pull apart with a fork. 6. Strain the liquid and reserve. Pull apart the meat with a fork. 7. Return the elk meat, onions and mushrooms to the pot: add the heavy cream and a ladleful of the reserved braising liquid; reduce until it creates a rich sauce. 8. Meanwhile cook fresh pasta sheets according to package instructions. We cut ours
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FOOD | Themed Celebration into circles using a large cookie cutter but you can also serve it as squares. 9. To plate, place a spoonful of the elk meat on plate, top with a pasta sheet then a ladleful of elk meat. Add another pasta sheet.
The Sweet Finish Cloudberry*, Ginger Cookies Cheesecake Serves 6-8 Serve with a Canadian Icewine Ingredients 1 ½ cups ginger cookie crumbs (approximately 10 cookies, crushed and ground) 3 tbsp brown sugar 6 tbsp unsalted butter, melted 3 (8-ounce) packages cream cheese, room temp 3 eggs 1 cup sugar ¼ cup whipping cream 2 tablespoons freshly grated lemon zest 1 250-ml jar cloudberry (bakeapple) jam* 1 bottle cloudberry (bakeapple) syrup**
Directions 1. Preheat oven to 350 F˚ . 2. Combine the gingersnaps, brown sugar and melted butter in a bowl. 3. Press the mixture onto the bottom of a 9inch spring form pan and one inch up the sides of the pan to form the crust. 4. Place the cream cheese in a large bowl; beat at high speed until light and fluffy. 5. Continue beating, adding one egg at a time and scraping the bowl often, until well mixed. 6. Add the sugar, whipping cream and lemon zest; beat at low speed, scraping bowl often, until well mixed. 7. Spoon half of cheesecake mixture over the crust.
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Cloudberry Ginger Cookies Cheesecake 8. Spoon half of the bakeapple jam over the cheesecake mixture; swirl with a knife. 9. Top with remaining cheesecake mixture. Spoon remaining preserve over cheesecake; swirl with knife. 10. Bake for 60-75 minutes or until centre is just set. If the cake is browning too quickly, loosely cover with aluminum foil. 11. Loosen sides of cheesecake from pan by a running knife around the inside of the pan. 12. Let the cake cool in the pan for 2 hours. Cover; refrigerate 8 hours or overnight. Remove sides of pan. Store refrigerated.
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Editor’s Notes: *Cloudberries, also known as bakeapples, are a rare treat for those who love tart and bitter flavours. The amber-coloured berry thrives in Newfoundland but are also native to the prairies. If you can’t find cloudberry/bake apple jam in your local Superstore substitute with Apricot jam. **If you can’t find cloudberry syrup at your local Superstore, you can make an apricot sauce by reducing apricot jam with whipping cream, brown sugar and vanilla.
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“ How do we get invited to so many parties?”
“ I guess we’re just that smooth.”
It takes confidence to go unoaked. Join us on
Please drink responsibly.
Confidence comes naturally when you’re this smooth, and of course, easy drinking. That’s what you get with fruit-forward flavours unmasked by oak. Try our complete line-up of unoaked wines.
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producers
choice
Torres: Mas la Plana One of the twelve “First Families of Wine” – The Wine World’s Royalty. The TORRES family of Spain has been involved in viticulture since the 1600’s. Drinks International Magazine 2012: “Most admired Spanish and European winery”. “Miguel A. Torres Named 2012 Wine Enthusiast Lifetime Achievement Wine Star Award Winner”.
Belleruche Côtes-du-Rhône Did you know all Chapoutier bottles have Braille labels? Feel for yourself. Michel Chapoutier is celebrated for his perfect 100 point perfect scoring wines. Region: Côtes du Rhône, which is France’s Mediterranean climate with long warm days and ample sunshine for good fruit development. Belleruche is a Grenache based wine with garnet red color. Aromas of morello cherries and gentle spices like liquorice & grey pepper. This wine has a great structure with firm and silky tannins, goes great with Lamb Chops & Sausage.
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100% Cabernet Sauvignon from old vines on one single estate. Region: Penedès, Spain
Taylor 10 Year Old Tawny
Firm and chewy tannins fleshed out by cassis and currant fruit flavors, together with notes of truffle, toast and wild red berry jam. Great body and breadth on the palate.
An aged Tawny Port may be labelled as 10, 20, 30 or 40 Year Old. The age on the bottle indicates the average age of the Ports blended to make the wine.The master blender seeks to replicate the house style and taste of the Port each time a new bottling is done.
Strictly limited quantities of Torres’ most prestigious red wine are produced, now known to connoisseurs all over the world together with notes of truffle, toast and wild red berry conserve. Great body and breadth on the palate, with juicy tannins that become balanced and elegant.
Taylor Fladgate’s 10 Year Tawny Port is the #1 selling port in Alberta and with good reason ~ it’s beautifully crafted capturing the ripe figgy, jammy flavours of butterscotch with a subtle nuttiness on the finish showing delicate wood notes.
92 points – Stephen Tanzer, Sept 2012 (2008v) 91 points – Wine Enthusiast, Oct 2012 (2008v) 91 points – Anthony Gismondi, Jul 2013 (2009v)
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Serving suggestion: Delicious on its own, served slightly chilled, or paired with pecan pie or apple strudel.
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GRAPE EXPECTATIONS | Sparkling Wines
Sparkling Wine Simplified "I drink it when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and I drink it when I am. Otherwise I never touch it, unless I'm thirsty." – Madame Lily Bollinger Of course, Madame Bollinger was referencing her own popular brand of Champagne but we share a similar reverence for all sparkling wines. With sparkling wines growing in popularity, a wide range of styles have emerged on your local RCLS store shelves. Here is a quick guide to help you discover which style has the most appeal for you.
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GRAPE EXPECTATIONS | Sparkling Wines
The Light and Easy Do you find Champagne too strong in flavour? Perhaps you are looking for a clean, refreshing sparkling wine that everyone can enjoy. Look for wines made using the Charmat Method, sometimes referred to as the Metodo Italiano. Unlike their French counterparts, the Italians champion making sparkling wine by re-fermenting a base wine in a steel tank rather than in a bottle. This infuses the wine with naturally produced carbon dioxide and fine bubbles, but unlike Champagne, it doesn't pick up much of the yeasty, bread-like character of Champagne and other MĂŠthode Champenoise (Methode Traditionelle/Traditional Method) wines. The end result, except for those wines made using particularly aromatic grapes, (see The Fun and Fruity) is a style of sparkling wine focused on fresh fruit flavours and crisp acidity. They are often made dry or off-dry, but some are made in a semi-sweet style.
Classic Styles: Prosecco from Northern Italy, German Sekt (drier styles), many moderately priced sparkling wines from New World countries such as Canada, USA or South America.
Holiday Inspired Pairings: Hors d'oeuvres, fresh cheeses, fruit platters and charcuterie (cured meats and cheese) boards Holiday Inspired Cocktail:
The Holiday Bellini Serves 6 Ingredients: 1 cup simple syrup 1 cup chilled pomegranate juice 1 cup chilled cranberry juice 1 cup fresh or frozen cranberries 1 bottle Prosecco, chilled Fresh rosemary for garnish
Directions: 1. Combine the simple syrup, pomegranate juice, cranberry juice and cranberries in a pitcher; stir. 2. Top with Prosecco. 3. Fill highball glasses with the Holiday Bellini and garnish each with a sprig of rosemary. 18
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GRAPE EXPECTATIONS | Sparkling Wines
The Bold and Complex While Champagne continues to hold court as the queen of classic sparkling wine production, there are a number of new entrants to this once rarified and exclusive court. The basics of the Méthode Champenoise are quite simple. A base wine is made – it is ideally rich in extract but also high in acidity – and is placed in a bottle with a sweet liquid (liqueur de tirage) and yeast; then sealed. The wine undergoes a secondary fermentation in bottle, which creates fine, long lasting bubbles. The wine continues to rest on the lees, which provide nut, fresh bread and toasty aromas and flavours. The intensity of these flavours varies depending on the amount of time spent on the lees. Just before bottling, the yeast is removed and varying amounts of sweetness are added, determining the final character of the wine. Some of the most exciting innovations in this category are home grown. Fantastic wines of this style are being made by many producers and wineries in British Columbia but also in Ontario and even in Nova Scotia. For the best values, look to premium Spanish Cava.
Classic Styles: Champagne, Sparkling Saumur, Spanish Cava, top quality Canadian Holiday Inspired Pairings: Oysters (baked or served on the half shell), rich creamy cheeses, smoked salmon, lobster and scallop based hors d’oeuvres. Holiday Inspired Cocktail:
Sparkling Decadence Serves 6 Ingredients: 4 oz Icewine 1 bottle Champagne, chilled 6 slices peach
Directions: 1. Divide the Icewine among 6 Champagne flutes. 2. Top each with equal amounts of Champagne. 3. Garnish with peach slices.
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GRAPE EXPECTATIONS | Sparkling Wines
The Fun and Fruity Some of the most popular sparkling wines are now being made from aromatic grape varieties such as Muscat (Moscato), Brachetto. Lambrusco, popular in the 1970s and 80s, is even making a comeback. The fragrant aromas of these wines, often reminiscent of tropical and exotic fruits and fresh flowers are typically supported by palates with at least some sweetness. Some are only offdry, but many are made in unabashedly sweet styles. The best, such as Italy’s Moscato D’Asti are made using the same methods as Prosecco, while less expensive versions get their bubbles by injections of carbon dioxide.
Classic Styles: Moscato D’Asti, Brachetto D’Acqui, Sparkling Muscat
Holiday Inspired Pairings: platter of grilled shrimp, fresh cheeses, prosciutto and melon, cheesecake, white chocolate truffles Holiday Inspired Cocktail:
Moscato Cocktail Serves 6 Ingredients: 18 melon balls 1 piece ginger 6 tsp honey 1 lime, juiced 1 bottle Moscato D’Asti 1 can club soda
Directions: 1. Place 3 melon balls on each skewer; repeat until all the melon balls are used. 2. Rub the outer rim of 6 chilled cocktail glasses with a piece of ginger. 3. Place a teaspoon of honey and lime juice in each glass; stir. 4. Fill the glasses with equal amounts of the Moscato D’Asti and club soda. 5. Garnish with a skewer of melon.
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BEER BASICS | Great Reads
Books and Brews by Steve Riley Steve Riley is a Certified Cicerone, the beer equivalent of a sommelier and President of BetterBeer.com. He is one of only a handful of Certified Cicerones in Canada, and is a recognized beer judge. Ever since I discovered that there was more to beer than just a social beverage, I have been frustrated by the disproportionate amount of books about beer versus books about wine. Shelf after shelf on Merlot, Cabernet Sauvignon, the history of wine, leading a wine tasting, geographical wine guides, and winemaking just to name a few. Besides some classics from Canada’s own Stephen Beaumont and the legendary Michael Jackson (not that MJ - the beer legend), the beer shelf was practically empty. That is until recently. With a growing number of small brewers making flavourful beers that push the boundaries on styles that have been forgotten for decades, and people’s thirst for knowledge, there are finally more books on the subject of beer. Wondering what to get that beer lover of yours this upcoming holiday season? Look no further than these great beer books.
For the Novice Tasting Beer by Randy Mosher. When I am asked for a good all-around beer book, I recommend Tasting Beer by Randy Mosher without hesitation. Mosher explains everything in a non-technical and easy to understand style. In this book he takes the reader through an introduction on ingredients, brewing process, styles,
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BEER BASICS | Great Reads
tasting procedures, beer and food pairing, and even provides some great trivia. This is a fantastic book to keep handy for a reference as it has easy to find information and has excellent illustrations. If you are thinking of taking your Cicerone (certified beer expert) or Prud'homme exam, this book is where you should start.
For the Beer Expert How to Brew by John Palmer. Palmer explains brewing in simple terms in the first half of the book, then in much more technical, detailed terms in the second half. This book is best suited for someone who has been involved with beer for a bit, who wants a more technical understanding of each ingredient’s role in the beer making process. If you have moved past extract brewing and are now all-grain brewing, this book is for you. You don’t have to brew at home to find value in learning more about the technical aspects of brewing as this will lead to a
greater understanding of how your favourite beer styles are made.
Beer History Brewed In Canada by Allen Winn Sneath Despite being thirty years old, I still really enjoy reading this book every couple of years. It chronicles the 350 year history of beer in Canada, but it’s the developments in the past 150 years that I find particularly interesting. This book helps the reader understand how the Canadian beer business evolved to its current state on the shoulders of John Molson, John Labatt, and the Oland families. Sneath digs deep into the business side of the industry from years past and weaves it all together for the reader. In the process the reader discovers how East Coast brewing families have helped shape the Canadian beer industry.
Beer & Food The Brewmaster’s Table by Garrett Oliver This book has long considered the bible of
beer and food pairing. Oliver is both the Brewmaster at Brooklyn Brewery and a Chef. While the book can be a bit dry in some parts, the chapters on his discovery of beer and food pairing and the techniques that he suggests are worth the time spent on this almost 400 page book. Oliver provides the reader a solid history lesson of five major styles that have shaped the beer world and the reference chart for beer and food pairing in the back is worth the price of the book alone.
A Great Read Are you interested in reading about the history of IPA’s and pubs in the UK? I recommend reading anything by Pete Brown – one of my favourite authors on any subject. Now excuse me while I curl up in front of the fireplace with a glass of Imperial Stout and a great book about beer...now that we finally have some selection. Cheers!
Middle Sister Wild One Malbec
Tribunal Northcoast Red
Cameron Hughes Lot 304
Ripe plum and blackberry flavors, with a soft tannins and a velvety finish. Pairs well with roasted meats, pizza and soft cheeses. 100% Malbec from Argentina.
A fantastic blend of California’s richest varieties; Zinfandel, Syrah, Petite Syrah and Cabernet. This wine is nicely balanced with notes of chocolate, cinnamon and soft pepper spice. Pairs well with hearty dishes.
Exotic aromas of spice and black tea with subtle fruit play on the nose. On the palate, a black fruit core is underpinned with soft, playful tannins and good acid. This wine shows a a beautifully delicate structure within bold Napa fruit. Wonderful.
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Beverages | Mixology
Inspired by MADMEN:
Classic Cocktails with a Twist Tanqueray Cucumber Gimblet Serves 1 Ingredients: 3 slices cucumber 3 slice cucumber for garnish 1 ¼ oz Tanqueray No. 10 ¾ oz simple syrup ¾ oz lime juice 1 oz tonic water 1 slice cucumber peel
Directions: 1. Place 3 slices of cucumber on the bottom of a Collins or highball glass. 2. Fill with ice. 3. Add gin, simple syrup, lime juice and tonic water; stir. 4. Place a slice of cucumber peel on top.
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Beverages | Mixology
Zacapa Manhattan Serves 1 Ingredients: 1 ½ oz Ron Zacapa Centenario 23 Year Old Rum ½ oz sweet vermouth 1 dash bitters Twist of orange peel
Directions: 1. Fill an Old-fashioned (rocks) glass with ice. 2. Add Ron Zacapa, sweet vermouth and bitters. 3. Garnish with a twist of orange peel. www.occasionsmagazine.ca
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Beverages | Mixology
Crown Royal Sidecar Serves 1 Ingredients: 1 oz Canadian Whisky Âź oz Grand Marnier 2 oz sweet & sour mix Lime wedge
Directions: 1. Place Crown Royal Deluxe, Grand Marnier and sweet and sour mix in a cocktail shaker filled with ice. 2. Shake vigorously and strain into a chilled cocktail glass. 3. Garnish with a lime wedge.
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Beverages | Mixology
Ketel One Perfect Martini Serves 1 Ingredients: 2 oz Ketel One Vodka ½ oz dry vermouth ½ oz sweet vermouth Skewer green olives Twist of lemon
Directions: 1. Place vodka and vermouth in a cocktail shaker filled with ice; shake. 2. Shake vigorously and strain into a chilled Strain into a chilled cocktail glass. 3. Garnish with a skewer of green olives and garnish with a twist of lemon. www.occasionsmagazine.ca
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FOOD & DRINK | Pairings
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FABULOUS FLAVOURS Fondue… Dip, dunk and devour this holiday season. Recipes by Ryan Skelton
Vegetarian Fondue
Mocha Chocolate Fondue
Serves 4-6 Ingredients:
Serves 4-6 Ingredients:
4 cups vegetable broth 1 cup water 4 green onions, halved 8 stems fresh cilantro, torn 1 small knob fresh ginger, thinly sliced 2 cloves garlic, crushed 2 tbsp low sodium soy sauce 1 tsp sesame oil 1 tsp dried dulse flakes 1 small red chili pepper, halved Fresh and blanched vegetables Cubed Tofu Ponzu, Sweet and Sour or Chili Sauce
¾ cup 35% whipping cream 2 tbsp Kahlua Liqueur 1 tbsp instant coffee 1 tbsp liquid honey Pinch salt 12 oz semisweet chocolate, finely chopped Biscotti for dipping Sliced fresh fruit for dipping
Directions: 1. Bring the broth and water to a gentle simmer in a large pot over medium heat. Add remaining ingredients and simmer for 15 to 20 minutes. Taste and season, if necessary.
Directions: 1. Heat ½ cup cream over medium heat until scalded but not boiling. Stir in Kahlua, instant coffee, honey and salt until coffee has dissolved; reserve ¼ cup of cream.
Vegetarian Fondue
2. Remove pan from the heat; add chocolate swirling to cover it completely with cream; let sit for 1 to 2 minutes. Gently stir until mixture is smooth. Adjust consistency with reserved cream; if necessary.
2. Strain the broth and transfer to hot fondue pot set over a medium flame to keep warm. 3. Transfer chocolate to serving pot set over a low flame. Serve 3. Skewer vegetables and tofu with Biscotti and fresh fruit. onto fondue forks. Serve with
Mocha Chocolate Fondue
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FOOD & DRINK | Pairings
Asian Seafood Fondue
Classic Cheese Fondue
Serves 4-6 Ingredients:
Serves 4-6 Ingredients:
4 cups beef broth 1 cup water 4 green onions, halved 8 stems fresh cilantro, torn 1 small knob fresh ginger, thinly sliced 1 small knob fresh ginger, thinly sliced 2 tbsp low sodium soy sauce 1 tsp sesame oil 1 tsp dried dulse flakes 1 small red chili pepper, halved (optional) 2 lb mixed fresh seafood: sliced salmon, cubed tuna, shrimp and scallops Cocktail Sauce, Ponzu Sauce, Sweet and Sour Sauce, Chili Sauce and Yuzu Sauce
½ lb grated Emmenthaler Swiss Cheese ½ lb grated Gruyere Cheese 2 tbsp cornstarch 2 cloves fresh garlic, crushed 1 cup dry white wine 1 tbsp fresh lemon juice 1 tbsp Kirsch ½ tsp dry mustard ¼ tsp salt and freshly ground pepper Pinch ground nutmeg 1 loaf French bread, cubed 1 loaf Pumpernickel bread, cubed
Directions: Asian Seafood Fondue
1. Bring the broth and water to a gentle simmer in a large pot over medium heat. Add remaining ingredients and simmer 15 to 20 minutes to infuse the broth with flavours. Taste and season if necessary. 2. Meanwhile arrange all ingredients for dipping on a platter; cover. 3. Strain the broth and transfer to hot fondue pot set over a medium flame to keep hot. Skewer seafood onto fondue fork, cooking them in the flavourful broth.
Directions: 1. In a mixing bowl, toss together grated cheeses and cornstarch to coat evenly, set aside. Rub inside of a saucepan with crushed garlic to flavour, then discard cloves. Add wine and lemon juice; gently bring to a simmer over medium heat. 2. Slowly add cheese. Stir constantly to prevent cheese from sticking. Cook just until all the cheese has melted and is smooth. Do not let the mixture come to a boil. Stir in Kirsch, mustard and seasonings. 3. Transfer the fondue to a serving pot set over a low flame to keep the fondue warm. Serve with cubes of bread.
Classic Cheese Fondue
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