Sep 12 2016

While you can’t go wrong with a nice bottle of local VQA wine, some varietals and comfort foods are simply meant to be enjoyed together. Discover 5 of our favourite pairings below!

CRISPY APPLE & LEEK TROUT FILLETS WITH VQA CHARDONNAY

Chardonnay’s crisp, fruity taste is right at home with a wide range of foods, but it really shines with light, delicate dishes like Crispy apple & leek trout fillets.

CRISPY APPLE & LEEK TROUT FILLETS WITH VQA CHARDONNAY

Servings: 4 | Preparation: 15 min | Cooking: 25 min

INGREDIENTS

1 apple, diced
1 leek, thinly sliced
1–2 tbsp (15–30 mL) hot pepper jelly
2 tbsp (30 mL) breadcrumbs
1 tbsp (15 mL) olive oil
⅓ cup (75 mL) pecans, coarsely chopped
½ cup (125 mL) medium cheddar, grated
Salt and freshly ground pepper
1½ lb (675 g) trout fillets

PREPARATION & COOKING

Preheat oven to 425°F (220°C).

In a microwave-safe bowl, mix apple, leek and hot pepper jelly. Cover and microwave on high power for 2 min.

In another bowl, mix breadcrumbs with oil, pecans and cheddar. Season with salt and pepper.

Place trout, skin side down, on a parchment-lined baking sheet. Season with salt and pepper. Spread apple and leek mixture over fillets and top with breadcrumb mixture.

Cook in the oven for 15 min; serve immediately.

 

TOMATO & MUSHROOM BRAISED PORK WITH VQA BACO NOIR

Bold, fruity Baco Noir has a woodsy, complex flavour that partners perfectly with rich, hearty dishes like this Tomato & mushroom braised pork. 

TOMATO & MUSHROOM BRAISED PORK WITH VQA BACO NOIR

Servings: 4-6 | Preparation: 30 min | Cooking: 3h30

INGREDIENTS

2½ lb (1.2 kg) pork shoulder
1 tsp (5 mL) crushed peppercorns
Salt
2 tbsp (30 mL) olive oil, divided
4 cups (1 L) mixture of mushrooms (button, cremini, portobello, oyster, etc.)
3 cloves garlic, minced
6 plum tomatoes, halved and seeded
1 onion, cut into rings
1 cup (250 mL) veal broth
1 bay leaf
2 sprigs fresh thyme or 1 tsp (5 ml) dried thyme

PREPARATION & COOKING

Preheat oven to 325°F (160°C).

Rub pork with peppercorns and season generously with salt.

In a Dutch oven, heat half of the oil on medium-high heat and sear pork for 5 min on each side. Set aside on a plate.

Heat remaining oil and brown mushrooms with garlic. Set aside on another plate.

Cover the bottom of the Dutch oven with tomatoes and onion. Place meat on top and add mushrooms. Pour in broth and add bay leaf and thyme. Bring to a boil, cover, and continue to cook in the oven for 2 h.

Remove bay leaf, thyme sprigs and tomato skins.

Serve pork with cooked tomatoes, onions, mushrooms and cooking juice. Garnish with a little fresh thyme, if desired.

 

WARM SPICY BAVETTE & QUINOA SALAD WITH VQA CABERNET

Every barbecue needs Cabernet! Earthy, dry and medium-bodied, it’s perfect with grilled meats, like this Warm spicy bavette & quinoa salad.

WARM SPICY BAVETTE & QUINOA SALAD WITH VQA CABERNET

Servings: 4 | Preparation: 20 min | Cooking: 30 min

INGREDIENTS

¾ cup (175 mL) red, white or mixed quinoa
1½ cups (375 mL) water
⅔ cup (150 mL) dried fruit, your choice or mixed (apricots, cranberries, raisins, dates, etc.), whole or chopped
⅓ cup (75 mL) raw pumpkin seeds
1 lb (450 g) beef bavette (bottom sirloin flap steak)
1 tsp (5 mL) garam masala
Salt and freshly ground pepper
2 tsp (10 mL) olive oil
½ cup (125 mL) red onions, chopped
2 cups (500 mL) cherry tomatoes, halved
⅓ cup (75 mL) fresh cilantro, chopped
⅓ cup (75 mL) fresh parsley, chopped
3 tbsp (45 mL) fresh chives, chopped
1 container (5 oz –142 g) or 6 cups (1.5 L) baby spinach
1½ cups (375 mL) green peas
½ cup (125 mL) unfiltered apple juice
¼ cup (60 mL) sunflower oil

PREPARATION & COOKING

In a saucepan, add quinoa to boiling salted water. Cover and cook 15 min, or until water has been completely absorbed. Transfer to a bowl, add dried fruit and set aside.

In a skillet, toast pumpkin seeds on medium heat, stirring occasionally, for about 5 min, or until golden and crisp. Set aside on a plate.

Coat bavette with garam masala and season with salt and pepper. In a skillet, heat olive oil on medium heat and cook bavette for 3–4 min on each side, or until desired doneness. Remove from heat, cover with aluminum foil and let rest for 5 min before slicing.

Add remaining ingredients to quinoa and stir well. Season generously with salt and pepper.

Divide quinoa salad among plates. Top with sliced bavette and sprinkle with pumpkin seeds.

 

SPICY CHORIZO & GRAPE PASTA WITH VQA PINOT NOIR

When you think Pinot Noir, think earthy, a flavor that harmonizes with the rich, spicy, savoury ‘umami-ness’ of recipes like the Spicy chorizo & grape pasta.

Servings: 4 | Preparation: 10 min | Cooking: 15 min

SPICY CHORIZO & GRAPE PASTA WITH VQA PINOT NOIR

INGREDIENTS

¾ lb (350 g) penne or other short pasta
4 oz (120 g) chorizo, sliced
4 cloves garlic, chopped
Hot pepper flakes, to taste
1½ cups (375 mL) red grapes, halved
1 container (5 oz – 142 g) or 6 cups (1.5 L) baby kale
Salt
⅓ cup (75 mL) fresh basil, thinly sliced

PREPARATION & COOKING

Cook pasta according to package instructions.

Meanwhile, cook chorizo, garlic and hot pepper flakes in a large skillet on medium heat for 3 min.

Add grapes and cook 2 more min.

Add kale and drained pasta, and stir well. Season with salt to taste and add more pepper flakes, if desired.

Stir in basil and serve immediately.

 

PEACH & ALMOND PANNA COTTA WITH VQA RIESLING

Riesling tastes citrus-y and slightly sweet, so it’s a beautiful match with spicy foods, salads or desserts, like this Peach & almond panna cotta.

PEACH & ALMOND PANNA COTTA WITH VQA RIESLING

Servings: 4-6 | Preparation: 15 min | Cooking: 10 min

INGREDIENTS

1 package unflavoured gelatine
¼ cup (60 mL) cold water
2 cups (500 mL) 10% cream
½ tsp (2 mL) almond extract
¼ cup (60 mL) honey, divided
1 tsp (5 mL) butter
¼ cup (60 mL) sliced almonds
2 peaches, sliced
1 container (6 oz – 170 g) raspberries

PREPARATION & COOKING

Sprinkle gelatine over water in a small bowl. Let stand 5–10 min to bloom.

In a saucepan, heat cream, almond extract and 3 tbsp (45 mL) honey on medium heat until mixture begins to steam. Add gelatine and stir until completely dissolved.

Divide mixture among small glasses or glass dishes and let set in the refrigerator for 2 h.

In a small skillet, melt butter on medium heat and toast almonds. Add 1 tsp (5 mL) of honey and cook, stirring constantly, until honey sticks to almonds. Transfer to a sheet of parchment paper and let cool. Coarsely chop honeyed almonds.

Garnish panna cotta with fruit and honeyed almonds. Drizzle remaining honey and top. Serve well chilled.

Note: You can serve the panna cotta in the glasses or unmould them onto a plate by running a knife around the sides.