Soup’s On Outdoor activities are a big part of most Island residents’ winter schedule. We’ve devised a menu featuring hearty soups, designed for an after-ski, skating or tobogganing party. These comfort foods are guaranteed to warm you and your guests up after a day out enjoying the fresh, brisk winter air. Enjoy the recipes in our Themed Celebration article, found on page 9.
Revisiting South Africa It’s time to try South African wine again. South Africa has revitalized its wine industry over the past decade. After years of ripping out vines and replanting to match the right grape to the right soil, a great new lineup of wines are available to be purchased from the PEILCC. Chenin Blanc had long been abused in South Africa, as its high yielding tendencies made it a favourite of bulk wine producers. However, with reduced yields and attention in the vineyard it can make world-class wine. Find out more about Chenin Blanc and the South African wine country in our Grape Expectations feature on page 24.
Inspired by the Classics What better time to curl up in front of a fire than a cold Island winter’s eve? We suggest putting on an old black and white movie, sitting back with a bag of popcorn and a warming cocktail. In our Mixology feature, found on page 20, we’re serving up some classic cocktails inspired by classic movies.
The Not So Humble Potato When someone says gourmet, potatoes don’t necessarily come to mind. But this Island treasure is in fact more interesting than you might suspect. The Island is home to a number of unique varieties, each with their own utility on the dinner table. Cheryl Horne of PEI Flavours inspires us to use potatoes as more than just a side dish while the Occasions editorial team serves up a cocktail recipe featuring Prince Edward Distillery’s Potato Vodka. Get inspired by potatoes by reading our Local Flavour feature on page 28.
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WELCOME
WELCOME | The Winter Issue
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Winter | 2012/2013
CONTENTS
occasions Occasions is a premier food and drink magazine published by Transcontinental Media for the PEILCC and is intended for the enjoyment of Prince Edward Island consumers. Publication Director: Andrew MacMillan, PEILCC Food & Drink Editor: Mark DeWolf Editorial Board: Andrew MacMillan, Acting Director, Retail & Marketing, PEILCC Heather Rossiter, Corporate Planner, PEILCC Kendra Abbott, Customs, Excise & Trade Accounts, PEILCC Will Bruce, Financial Analyst, PEILCC Mark DeWolf, Food & Drink Editor, Transcontinental Media Props/Stylist: Mark DeWolf, Kelly Neil Contributing Writers: Mark DeWolf, Liz Feltham, Carol Horne, Adam Morin, Margaret Prouse, Susan Snow
Themed Celebration
Grape Expectations
Copy editor: Ken Partridge Group Publisher: Fred Fiander Associate Publisher/Regional Director of Sales: Joel Hartlen Account Executives: Mark DeWolf, John Eagles, Annie Langley Art Director: john eaton Senior Designer: Angela Jørgensen Production Coordination: Meaghan Ferdinand
Copyright 2012 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 Lake Drive, Halifax, Nova Scotia, B3S 0B9 Tel: 902-421-5888 Fax: 902-422-5400 occasions@holidaymedia.ca www.tc.tc
Mixology
Inside Welcome On the Dock Themed Celebration Liquid Lexicon Style Watch Mixology Grape Expectations Local Flavour Last Bite
3 6 9 16 18 20 24 28 30
On the Cover On the Cover After a day of winter activities enjoy one of our hot chocolate recipes, found in our Themed Celebration article. They are guaranteed to keep you warm long into the night.
Disclaimer Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine andexpressly 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).
Please note all products listed within this publication are available in most PEILCC stores throughout Prince Edward Island. Prices and availability subject to change without notice. P.E.I. Liquor Control Commission 3 Garfield St., P.O. Box 967, Charlottetown, PE C1A 7M4 (902) 368-5710
PUBLISHED FOR
www.peilcc.ca PUBLISHED BY
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Occasions Winter 2012/2013
NUT
BEVERAGES | On the Dock
LIQUEURS The idea of roasting chestnuts on an open fire does conjure a certain romantic vision of Christmas. However, if your holiday plans don’t include this potential fire hazard, we suggest filling the room with the rich, nutty scents of these liqueurs, which are on the shelves of a PEILCC store near you.
Trader Vic’s Macadamia Nut This smooth, sweet, toasted-nut liqueur is made from Hawaiiangrown macadamias. Enjoy it on its own or use it to add dimension and character to your favourite chocolate mousse recipe.
Trader Vic’s Macadamia Nut (750 ml, $30.95)
Frangelico This ambrosial liqueur boasts hazelnut aromas combined with chocolate and vanilla — the classic noisette. It makes a delicious addition to special coffee and hot chocolate.
Frangelico (750 ml, $29.00)
Di Saronno Amaretto Enjoy this intensely fragrant liqueur’s rich almond, apricot and vanilla aromas and its creamy and sensationally smooth palate. It makes a great addition to a mug of warm milk.
Di Saronno Amaretto (750 ml, $29.90)
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Occasions Winter 2012/2013
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Soup’s on! By Liz Feltham
Winter’s here! Time to bundle up for cold weather fun; skiing, snowboarding, skating or sledding. After a brisk day outside, get the gang together back at the house or cottage for a pot of hearty stew and spiked hot chocolate. Après-ski (or skate, or sled) parties should be relaxed and easy; hot soup simmering gently on the stove and a stack of bowls and spoons (and homemade biscuits) at the ready. Make a soup buffet by placing covered ceramic pots or soup tureens on home-made trivets out on the buffet, and let guests help themselves. We’ve added a crafty
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FOOD | Themed Celebration
Spicy Corn & Black Bean Stew chalkboard menu to our buffet, so guests know which wonderful soup awaits them in each pot. Be sure to provide potholders and lots of ladles for ease of service, and don’t forget the drinks. Set out a thermos or two of hot chocolate (adult and kid friendly versions) and let the warmth of hot soup and good company drive away the icy chill.
Sweet Potato & Bourbon Soup
Spicy Corn & Black Bean Stew Serves 4-6 Ingredients: 1 tsp olive oil 3 cloves garlic, crushed ½ cup diced celery ¼ cup diced red onion 1 tsp chopped jalapeño pepper 1 cup cooked black beans ½ cup corn kernels ½ cup vegetable stock 1 cup canned crushed tomatoes
Directions: 1. Heat the oil in a heavy-bottomed pot over medium heat.
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Occasions Winter 2012/2013
2. Add the garlic, celery, red onion, and jalapeño pepper and cook until softened. 4. Add the beans, corn, vegetable stock and tomatoes. 5. Bring the stew to a simmer; stir and serve.
Serve with Ravenswood Vintners Blend Zinfandel (California, $19.99)
FOOD | Themed Celebration
Sweet Potato & Bourbon Soup
Chill Busting Chili
Serves 4-6 Ingredients:
Serves 4-6 Ingredients:
4 slices bacon, diced 2 large sweet potatoes, cubed 1 medium yellow potato, cubed 1 tsp flour 2 cups vegetable stock ½ oz bourbon
4 strips uncooked bacon, roughly chopped ½ cup chopped onion 4 cloves garlic, finely chopped 1 tbsp finely chopped fresh jalapeño peppers 2 lb lean ground beef 4 cups canned diced tomatoes, undrained 1 tbsp tomato paste 2 cups cooked red kidney beans 1 tbsp chili powder 2 tsp ground cumin ½ tsp dried oregano Salt & pepper to taste
Directions: 1. Cook the bacon in a large, heavy-bottomed pot over medium heat. 2. When the bacon begins to crisp, drain off the fat, reserving one teaspoon. 3. Set the bacon aside, return fat to pot and add the sweet potatoes and yellow potatoes. 4. Cook over low to medium heat, covered, until the potatoes are tender. 5. Sprinkle flour over the vegetables and continue cooking for two to three minutes. 6. Slowly add the vegetable stock, stirring continually, until the broth is thickened. 7. Add bourbon and reserved bacon; serve.
Serve with Sterling Vintners Collection Chardonnay (California, $16.99)
Directions: 1. In a large pot over medium heat, cook bacon for two to three minutes. 2. Add the onion, garlic and jalapeño and cook for a further one to two minutes, until softened. 3. Add the ground beef and cook until crumbly and no longer pink. 4. Stir in the tomatoes, tomato paste, beans, chili power, cumin, oregano and continue simmering for at least 30 minutes to allow the flavour to develop. 5. Season with salt and pepper to taste; serve.
Chill Busting Chili
Serve with Pump House Fire Chief Red Ale (6 x 341 ml, $12.50)
Set your imagination on Fire Luxardo Sambuca Sauté, Flambé, Gourmet Sambuca Flambéed Shrimp Sauté shrimp over high heat. When the shrimp are cooked, reduce the heat to medium-low and add Sambuca; light quickly with barbecue lighter. When the fire is out, add some cream, tomato paste to finish. Serve warm.
Sauteed Lamb with Sambuca Cook lamb chops to desired temperature. While the lamb rests sauté onion in olive oil, then add fresh tomatoes and chopped rosemary. Finish with a splash of Sambuca. Cafe Luxardo Combine one ounce of Luxardo Sambuca with half an ounce of cream liqueur in a heat proof mug. Top with fresh coffee and whipped cream.
Also available in Prince Edward Island Luxardo Limoncello.
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FOOD | Themed Celebration
Talking Turkey Soup
Chicken & Chorizo Stew
Chicken & Chorizo Stew Serves 4-6 Ingredients: 1 tbsp butter ¼ cup diced yellow onion ½ cup diced celery ½ cup diced carrots 1½ cups chicken stock 1 tbsp all-purpose flour 1 cup diced potato, washed and unpeeled 1½ cups diced chorizo* (spicy dry-cured Spanish sausage) 1½ cups diced cooked chicken Salt & pepper to taste
Directions: 1. Heat the butter in a large, heavy-bottomed pot over medium heat. 2. Add the onion, celery and carrots and cook until softened, stirring occasionally. 3. Sprinkle the flour over the vegetables and sauté. Stir for two to three minutes, until the flour has absorbed butter. 4. Slowly pour in the chicken stock; bring to a simmer and then add the potatoes. 5. Simmer until potatoes are cooked. 6. Add the chorizo, chicken and season with salt and pepper; serve. 12
Serve with Torres San Valentin Garnacha (Spain, $14.98)
Editor’s Tip: *Be sure to get a Spanish-style chorizo as they are already cooked (technically speaking, they have been cured). If you can’t find Spanish-style chorizo, you can use Mexican, but you will need to cook the sausages first.
Directions: 1. In a large, heavy-bottomed pot over high heat, bring turkey stock to a boil. 2. Add the barley and then reduce the heat to low. Cover and simmer 25-30 minutes, stirring occasionally. 3. Add the carrot, onion, celery and turnip and continue to simmer, uncovered, for another 25-30 minutes. The barley should be soft and vegetables should be tender. 4. Stir in the turkey, savoury and sage. Season with salt and pepper; serve.
Talking Turkey Soup
Serve with Arboleda Chardonnay (Chile, $19.49)
Serves 4-6 Ingredients: 3 cups turkey stock (prepare as per chicken stock) ¼ cup uncooked pearl barley ½ cup diced carrot ½ cup diced onion ½ cup diced celery ½ cup diced turnip ½ cup diced cooked turkey ½ teaspoon summer savoury ¼ teaspoon dried sage leaves Salt & pepper to taste Occasions Winter 2012/2013
White Hot Chocolate Serves 4 Ingredients: 8 oz white chocolate, finely chopped ¾ cup heavy cream 3 cups milk 4 oz Bailey’s Irish Cream Liqueur
FOOD | Themed Celebration Directions: 1. Melt the chocolate in a double boiler over medium heat. 2. While chocolate is melting, heat the milk and cream in a heavy saucepan until simmering; stir in the melted chocolate. 3. Add Bailey’s Irish Cream Liqueur and serve.
Dark Hot Chocolate Serves 4 Ingredients: 2 oz unsweetened dark chocolate 2 cups milk 1 cup heavy cream 2 eggs ½ cup sugar 1 tsp pure vanilla extract 4 oz Kahlua
Directions: 1. Melt chocolate in a double boiler over a medium burner. 2. In a heavy saucepan heat the milk and cream just until simmering. 3. In a large bowl, beat eggs and sugar until pale yellow, stir in vanilla extract and the liqueur. 4. Slowly, pour the hot milk and cream mixture into the melted chocolate and stir. 5. Whisking steadily, slowly pour the egg mixture into the chocolate cream. 6. Blend until heated through. Add the Kahlua and serve. Editor’s Tip: Omit the liqueur from the drink recipe to make a kid friendly version.
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Hot Chocolate
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LIQUID LEXICON | Winter 2012/2013
EBONY BEAUTIES DARK ALES, STOUTS AND PORTERS
Author: Adam Morin Beer comes in every shade between topaz yellow and midnight black, but the ones north of amber are renowned for their full flavour and complexity. Dark beer uses a small portion of heavily roasted malt barley, imparting flavours of caramel, chocolate, coffee and smoke (among others). The resulting brew mixes bitter, sweet and savoury notes. While they may not be to everyone’s liking, for those looking for a complex beer experience there is no better place to start than dark ales. Generally speaking, dark beers (like red wine) should be served at cellar temperature, which allows their complexity to shine through while keeping alcohol, flavour and aromas in check. Also like red wine, full-bodied beers need equally rich meals to pair with; steak, lamb or game meat works wonderfully with darker brews. However, all dark beer isn’t created equal and there are dozens of different kinds available to suit all tastes and needs. Below is a summary of the main types of dark beer found at most PEILCC stores.
Porters Porters have been brewed in the environs of London for at least
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300 years and this original dark ale is still a favourite. Porter was named for the dockworkers who took a liking to it. Porters are made from a combination of high-extract pale malt, creating body, and roasted barley, which supplies the colour and rich flavours. Porters have dark, almost opaque colours and a taste imbued with caramel, coffee and chocolate notes. This is a beer to sip (ideally just below room temperature), ponder and enjoy. You can also enjoy it served with rich chocolate desserts. Example: Fuller’s London Porter (500 ml, $3.80)
Stouts Stouts tend to have a more pronounced hop profile and consequently are drier than Porters. Stouts can also be relatively high in alcohol, intensely bitter and very filling; “cold barley soup”, as the saying goes. The first Stouts were brewed in the late 18th century for the Russian Imperial court. In an outpost of European decadence, marooned in subarctic climes, a rich, warming beer was sorely needed. This style eventually gained popularity in England and became known as "stout porters", indicating a familiar Porter-style beer with a little extra oomph. There have been stylistic changes over the centuries; nowadays,
Occasions Winter 2012/2013
LIQUID LEXICON | Winter 2012/2013 Stouts range from the relatively tame, such as Guinness Pub Draught, to intensely potent Russian Imperial Stouts, which are often 8% alcohol or higher. It's important to remember though, that colour has little or no bearing on the body of the beer. The magic lies in the malt-to-water ratio, as this determines the specific gravity and potential alcohol of the beer, which in Stouts is generally very high. Stout’s bittersweet, heavy nature makes it an ideal pairing with bitter chocolate, but its smoky tones also make it a fine pairing to smoked salmon and even rich stews. Example: St. Ambroise Oatmeal Stout (6 pack, $13.95)
Brown Ale This style represents a uniquely English tradition; in fact, the Brown Ale was a precursor to Stouts and Porters. Brown Ales are made using a combination of pale and roasted malts, imparting a toasty, nutty flavour. Lighter in colour and body than most Stouts and Porters, they make a great introduction to the world of dark beer. Brown Ales are traditionally relatively low in hop bitterness, which further accentuates their sweet malt profile. Example: Newcastle Brown Ale (500 ml, $3.80)
Bock Bock beers are strong lagers that are lightly hopped. The use of lager yeast and a combination of pale and roasted malts result in a beer with a rich, malty, toasty flavour, but without the fruitiness and hop notes associated with many dark Ales. Over the centuries, stylistic and seasonal variations have emerged, resulting in Bock beers ranging in colour from copper to medium-brown. Regardless, all Bock beers are full-bodied, a result of being quite high in alcohol (generally above 7% ABV). They make a great way for Lager drinkers to explore the world of dark beers. Example: Holsten Festbock (500 ml, $3.40)
The Black and Tan originated in English pubs as a mixture of draught Pale Ale and Stout or Porter. Subsequent modifications to the recipe allowed for a mix of Lager and Stout, known as a Half and Half. Another option for those easing into the dark beer world is the Crown Float, which combines Stout and cider.
Black and Tan Ingredients: 8 oz Granville Island English Pale Ale (6 pack, $13.50) 8 oz Guinness Pub Draught Can (4 pack, $14.25) Directions: 1. Pour the Ale into a pint glass. 2. Slowly add the Guinness so it floats on top.
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Style
LIFE | Style Watch
Watch
By Susan Snow
Warm up your Winter
When most of us think of winter, thoughts of decorating for Christmas immediately come to mind; however, the holiday season is rather short in comparison with the winter as a whole. Shorter days, colder weather and more time inside can make us feel dreary and blue. But with just a few small steps, you can make your home a cozy place to curl up.
Get inspired from the outside in Winter is the perfect time to rethink and revamp your colour scheme. You can take your cue from the colours that surround us during winter: wintery whites, icy blues and silvery tones; warm green from pine trees; and browns from tree branches. Decide on your colour scheme by choosing colours that make you feel warm, fuzzy and — above all — happy. Think in layers We dress in layers during the winter months to add warmth to our bodies. Treat the rooms in your house the same way. Layers consist of area rugs, draperies, cushions, accessories, artwork and lighting. Dressing your rooms in layers will immediately make your rooms feel cozier. Use lighting to your advantage In the winter months, lighting is of the utmost importance, since short days mean that daylight is at a premium. This just might be the time of year to invest in some new table lamps or ceiling lighting. Light bulbs and the light they cast matter; opt for warm light or soft light bulbs to cast a warm glow.
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Occasions Winter 2012/2013
Pick hot winter accessories Heat things up with throws and toss cushions made of faux fur or chunky cable knit blankets. These cozy accessories will keep you toasty and warm on cold winter nights. Don’t have a fireplace? No problem. Firepots and fireboxes that burn bioethanol fuel are the latest rage for creating an indoor fire feature. They burn safely indoors with no toxic fumes and can be placed on top of tables or even in existing fireplaces with no muss and no fuss. Bring on the candlelight Winter is the perfect time to indulge in your candle fetish. Inexpensive and readily available candles cast a soft light throughout your home. If live candles aren’t your thing, use battery operated “faux candles,” which glow like regular candles without the risk of fire. Spend time reorganizing With much of our time spent indoors in winter, it’s a great season to tackle jobs we’ve put off over summer and fall. If your closets and cupboards are bugging you, find an hour a week to purge. This will give you a sense of accomplishment. Just be sure to reward yourself with a new purchase or a glass of wine afterward.
BEVERAGES | Mixology
“Of all the gin joints, in all the towns, in all the world, she walks into mine.” Rick Blaine (Humphrey Bogart), Casablanca (1942) Early cinematic efforts often relied on a bar or saloon to establish a dramatic setting and many of the most memorable quotes in film history were spoken by bartenders, or about cocktails. Invite friends over to watch old movies and serve them classic-cinema cocktails with retro-inspired hors d’oeuvres, but remember; arrange taxis or designate a driver to see guests safely home. As avid golfer Dean Martin once said, “If you drink, don't drive. Don't even putt.”
The Greta Garbo
Inspired by the Classics The Greta Garbo 20
Greta Garbo famously entered the talkie film world in Anna Christie (1930) with the line, “Gimme a whisky, ginger ale on the side and don't be stingy, Baby.” Our cool drink honours that fiery star. Serves 1 Ingredients: 1 oz St Remy Napoleon Brandy (750 ml, $24.95) 1 oz vermouth 1 oz fresh orange juice 1 tsp Grenadine Dash McGuinness Green Crème de Menthe (375 ml, $16.25)*
Directions: 1. Place all the ingredients in a cocktail shaker filled with ice; shake vigorously. 2. Strain into a chilled cocktail glass. *Note: The classic ingredient is White Crème de Menthe, but Green Crème de Menthe will also work.
BEVERAGES | Mixology
The Champagne Cocktail “Here’s looking at you, kid.” Casablanca Rick Blaine (Humphrey Bogart), to Ilsa Lund (Ingrid Bergman). The movie popularized The Champagne Cocktail. Serves 1 Ingredients: 1 sugar cube 3 dashes Angostura bitters 1 oz St Remy Napoleon Brandy (750 ml, $24.95) Mumm’s Cordon Rouge Champagne (France, $55.99) Twist of orange Maraschino cherry
Directions: 1. Soak a sugar cube in bitters. 2. Place the sugar cube in a Champagne flute; add the brandy. 3. Top with Champagne and garnish with a twist of orange and a cherry. The Champagne Cocktail
The Bronx In The Thin Man (1934), Detective Nick Charles (William Powell) instructs the barkeep on how to make drinks. "The important thing is the rhythm. You always have rhythm in your shaking. Now a Manhattan you shake to fox-trot time, a Bronx to two-step time: a dry martini you always shake to waltz time." Serves 1 Ingredients: 1 oz freshly squeezed orange juice 2 oz Strait Gin (750 ml, $32.00) ½ oz dry vermouth ½ oz sweet vermouth Twist of orange
The Bronx 22
Directions: 1. Place ingredients, except the twist of orange, in a cocktail shaker filled with ice; shake vigorously to two-step time. 2. Strain into a chilled cocktail glass and garnish with a twist of orange.
Occasions Winter 2012/2013
SPOTLIGHT | Restaurants
COME IN THE COLD FROM Charlottetown’s Restaurants are warm and welcoming The wind is cold and you’re hungry. Step into any of these Charlottetown eateries to shake off the chill while enjoying something satisfying from the kitchen.
Producers’
Choice
A block down the street from Cedars, you’ll find Leonhard’s Café and Restaurant at 42 University Ave. It’s a cozy spot with a European feel. Order a bowl of soup, homemade, well seasoned and made with the freshest of local Cedars Eatery, at 81 University Ave., ingredients, to take off the chill. If you have has been a Charlottetown institution a sweet tooth, you’ll be tempted to forego since 1979. You can choose a booth, as generations of diners have, for a warm little the soup and opt for a chocolate croissant space to laugh, talk and eat. The abundance from the showcase. Whether you go with savoury or sweet, be sure to order a cup of of wood, the upholstered bench seating and the soft lighting give Cedars, as it’s gourmet coffee or tea to warm your hands, known locally, a warm, snug feeling even and your insides, before heading back into when it’s cold outside. The broad selection the cold. of Lebanese-style dishes on the menu conjures up the heat of the Mediterranean When you step into the Gahan House region. Pub & Brewery, at 126 Sydney St., you
J Lohr Seven Oaks Cabernet Sauvignon (California, $22.20, 89121288122)
When you need to bring a bottle to impress look no further than this Cabernet Sauvignon. It’s loaded with inviting hazelnut, vanilla, blueberry and plum aromas and boasts a rich fruity palate. The finish is dry but not bitter. Impressive!
By Margaret Prouse
may feel you’re indeed stepping into a house. Although it has seen several incarnations since it was built in 1880, the layout of the Gahan House still has a home-like aura. The warmth of the red brick interior and the upholstered seating are inviting. Settle in for a meal of satisfying pub food, washed down with a glass or two of Gahan House beer and warm yourself up. There’s no need to shiver on the sidewalk when you can take refuge in one of these cozy restaurants. To learn more, check out www.cedarseatery.com, www.leonhards.ca, or www.gahan.ca.
Moselland Ars Vitis Riesling
Barking Squirrel Lager (473 ml $3.50)
(Germany, $16.99, 4006975008887)
Barking Squirrel Lager is a 5% ABV, 24 IBU amber lager with a distinct rich burnt orange color. Brewed with nothing but beer goodness, Barking Squirrel’s pleasant Noble hop aroma and bitterness come from a blend of Hallertau Mittelfreuh, Saaz and Magnum hops.
Buy it for the scenery; enjoy it for the wine. This refreshingly fruity, off-dry wine is a perfect pairing for holiday hors d’oeuvres, scallops and is great with turkey too.
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GRAPE EXPECTATIONS | Wine Regions
REVISITING SOUTH AFRICA WARMING UP WITH SOUTH AFRICAN WINES Recipes by Cass Abrahams Photography: Dick Peters
via extended lees contact and moderate barrel aging or barrel fermentation, can be stunningly complex. They have noses full of honeyed fruit and floral aromas and flavours and palates that boast an impressive mix of sweet fruit flavours, a silky texture and vibrant finishing acidity.
As the cold winds blow outside our doors we naturally think of escaping to the warmth of a southern location. While many of us long for a Caribbean vacation, imagine escaping to the world’s most beautiful wine country. Try painting a picture for yourself of vineyards clinging to rolling green pastures sprinkled with stately country manors with blue-tinged mountains creating an awe-inspiring backdrop. This vision of viticultural heaven does exist. South Africa is home to some of the world’s most breathtaking scenery and possesses the perfect climate for producing top”quality wine. The shelves of the PEILCC are filled with a range of South African wines that showcase a melting pot of grape varietals and wine styles. It’s fitting to celebrate the diversity of the modern South African wine industry as that country, after years of seclusion, is now embracing its rich cultural tapestry. Look out for these exciting styles of wine on a PEILCC store shelf near you. 24
Example: The Winery of Good Hope Chenin Blanc (South Africa, $14.98)
Chenin Blanc Many wine writers have identified South African Chenin Blanc as potentially one of the world’s next great wine styles. Although, for decades, South African winemakers abused the vine’s willingness to yield excessive amounts of grapes to produce a fairly generic style for mass white wine production, there has a been a renewed interest in Chenin Blanc. The South African industry has discovered that it possesses a treasure trove of old vine Chenin Blanc. Wines made from grapes sourced from these old vines, and given the proper respect in the cellar Occasions Winter 2012/2013
Sauvignon Blanc While the wine press has crowned New Zealand and France’s Loire Valley as the world’s best Sauvignon Blanc producers, there could be an argument made that South Africa should share a spot on top of the podium. Most of the finest South Africa Sauvignon Blanc invariably originates from that country’s many coastal appellations, where the chilling effects of the Benguela Current (known locally as the Cape Doctor) extends the growing season, allowing for a complex flavour profile to develop. Arguably the best come from Robertson, a region that boasts limestone
GRAPE EXPECTATIONS | Wine Regions soils and, despite being over 100 kilometers from the coast, enjoys a coastal effect via cool afternoon breezes that make the long journey from the coast along the Robertson River. South African Sauvignon Blanc typically have light vegetal, grassy and herbaceous aromas and often a fig character. Expect a pleasant minerality in Robertson versions and more tropical fruit notes the further away from the coast the wines are made. Example: Fish Hoek Sauvignon Blanc (South Africa, $13.49)
South African wine section. These wines get their unique mocha, espresso flavour from a combination of a special yeast strain and extended contact with heavily charred oak chips or oak staves. More often than not a little residual sugar is retained to give these wines a fruity impression. While some critics argue they could be a fad, others see the style as a great entry point for consumers just starting to drink red wine. Some of the best versions offer the mocha flavour without becoming sweet and syrupy.
Pinotage
Example: Cathedral Cellars Pinotage (South Africa, $19.99) Available exclusively at The Vines at the PEILCC
South Africa’s most popular export at the moment is coffee-scented Pinotage. They are bringing renewed attention to the
Rhone Rangers Historically the red wines of the Cape have been based on Bordeaux varietals such as Cabernet and Merlot along with quaffing wines made from Pinotage and Cinsault (a high yielding vine originating in Southern France). But thanks to changes in wine laws reducing restrictions placed on smaller estates, there has been an increase in plantings of Rhone varietals such as Shiraz, Grenache and Mourvedre in sites suited to the vine. Some of the best come from warmer inland regions such as Darling, Paarl, Stellenbosch, Franschhoek and Swartzland. Example: The Goats do Roam Villages Red (South Africa, $17.49)
GRAPE EXPECTATIONS | Wine Regions
Lobster Curry Serve with Babylon’s Peak Chenin Blanc (South Africa, $15.99) Serves 6 Ingredients 1 large onion, finely chopped 4 tbsp vegetable oil 1 tsp cumin seeds 1 sprig curry leaves 2 tsp crushed garlic 1 large can chopped tomatoes 2 tsp ground cumin 2 tsp ground coriander Ÿ tsp turmeric 1 tsp coarsely ground red chillies 1kg crayfish (or lobster), broken into pieces Juice of 1 lemon Salt to taste 4 tbsp chopped fresh coriander leaves
Directions 1. SautĂŠ the onion in oil until transparent. 2. Add the cumin seeds, curry leaves and garlic, and sautĂŠ until onions are golden. 3. Add the tomatoes, ground cumin, coriander, turmeric and red chillies; cook until a thick sauce is formed. 4. Add the crayfish (or lobster) and lemon juice; simmer until crayfish is almost cooked. 5. Add salt to taste; simmer a few more minutes until the crayfish (or lobster) is done. 6. Garnish with coriander and serve with basmati rice.
Lobster Curry
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Occasions Winter 2012/2013
GRAPE EXPECTATIONS | Wine Regions
Bobotie Serve with Kleine Zalze Merlot Cellar Selection (South Africa, $15.99) Serves 6 Ingredients 2 thick slices of stale white bread 1 cup water 1 tbsp vegetable oil 3 tbsp butter 2 large onions, chopped 2 lb ground beef 3 cloves garlic, crushed 1 tbsp masala 1 tsp turmeric 2 tsp ground cumin 2 tsp ground coriander 3 cloves ½ tsp peppercorns 5 tsp allspice ½ cup sultanas 4 tbsp flaked almonds 1 tsp dried mixed herbs 2 tbsp chutney Salt & pepper to taste
Pienang Curry Serve with Goats do Roam White (South Africa, $13.60) Serves 6 Ingredients 2 bay leaves 1 tsp whole cloves 4 tsp allspice 5 cloves garlic 2 sticks cinnamon 2 large onions, sliced 3 tbsp vegetable oil 1kg leg of lamb, cubed 1 tbsp masala 2 tsp turmeric Juice of 2 lemons 2 tbsp brown sugar Salt to taste
1 cup milk 2 eggs, beaten
Directions 1. Soak the bread in water. 2. Fry onions in oil and butter until just transparent. 3. Place all other ingredients except the bread, milk and egg in a large bowl and mix. 4. Add fried onions in oil to the mixture. 5. Squeeze water from the bread and then add it to the meat and mix well. 6. Spread in a greased ovenproof dish. Bake at 350ºF for 30 minutes. 7. Lightly beat eggs and milk together and pour over meat. Bake until egg mixture has set. 8 Serve with yellow rice.
Bobotie
Pienang Curry
Directions 1. Pound the bay leaves, cloves, allspice, garlic and cinnamon into a paste. 2. Heat the oil in a saucepan and sauté onions and paste until the onions are transparent. 3. Add cubed lamb, cover pan with a tightly fitting lid. 4. Simmer over low heat for 35 minutes. 5. Mix the masala, turmeric, lemon juice, sugar and salt. Carefully pour over the meat, making sure that each piece of meat is adequately covered. 6. Close the lid and simmer for 20 minutes or until meat is tender. 7. Serve with fragrant jasmine rice. www.occasionsmagazine.ca
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LOCAL FLAVOUR | Winter
The Not-So Humble Potato By Carol Horne, PEI Flavours
Potatoes – yum! Bacon – oh yeah. Chocolate – well of course. Who wouldn’t put these three on their favourite foods list? The humble potato is delicious on its own, delectable when paired with faves like bacon or chocolate – so check out our recipes for potato bacon soup and potato chocolate cake at peiflavours.ca.
meal or blend in beautifully with the other players on your plate. Because of its versatility, the potato may seem plain or mundane, but take a look at this list of varieties and think again: Goldrush, Russet Burbank, Dark Red Norlands and Yukon Gold… plus consumers can now choose from yellow flesh, white, red or even navy blue.
One thing Islanders But first consider know for sure, potatoes Prince Edward Island’s have a place on the primary farm product, plate at every meal, the famed P.E.I. from tasty hash Potato, grown in the browns at your rich red earth. The holiday breakfast, province is Canada’s rs I Flavou E P / m to delicious potato and gra largest producer of potaJames In bacon soup at lunch, to classic mashed as a toes, with 89,500 planted mandatory side to all fine turkey dinners, acres, 330 potato growers and a history that dates back to the 1790s. We sure know not forgetting a surprising potato chocolate cake to wow guests at dessert time. our spuds! As the ultimate versatile vegetable, potatoes can take the starring role in any
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Occasions Winter 2012/2013
Rosemary Martini Of course you can also serve them in liquid form thanks to the Island’s own Prince Edward Distillery. As one of their slogans says “I like my potatoes smashed, distilled and served on the rocks.” We like our potatoes shaken and strained into a cocktail glass. Serves 1 Ingredients: 2 oz Prince Edward Potato Vodka (750 ml, $55.16) ¼ oz dry Martini & Rossi Extra Dry (1000 ml, $12.49) 1 sprig rosemary Dash olive juice (the brine from a jar of olives) Rosemary skewered cherry tomato
Directions: 1. Place the vodka, vermouth, sprig of rosemary and olive juice in a cocktail shaker filled with ice; shake vigorously. 2. Strain into a chilled martini glass or ice filled rocks glass; garnish with the skewered cherry tomato.
FOOD | Last Bite
Frozen Chocolate and Blue Cheese Loaf 1 ½ cups chopped dark chocolate 3 tablespoons butter 1 cup heavy cream 4 teaspoons instant coffee ½ cup crumbled blue cheese ½ cup toasted pecan pieces ½ cup Taylor Fladgate Port (750 ml, $22.59) ½ cup sugar
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Occasions Winter 2012/2013