2 cups (500 ml) fresh blueberries 1 In a small piece of cheesecloth, combine juniper berries, peppercorns, bay leaves and rosemary. Tie into a bundle and set aside. 2 In a medium saucepan over medium-high heat, warm canola oil, then add shallots and sauté until just beginning to brown, about 5 minutes. Pour in red wine, vinegar, sugar and salt. Add spice bag, then reduce heat to medium-low and simmer for 30 minutes. Add blueberries and simmer for about 30 more minutes, until berries have softened and sauce has thickened. Remove from heat and discard spice bag. Serve warm or at room temperature. Can be stored in an airtight container in refrigerator for up to 5 days. Makes 2 cups (500 ml) INGREDIENT IN STRANGE FELLOWS JONGLEUR WIT BEER BC Craft $13.99 741629 4 × 473 ml PETRICHOR CABERNET MERLOT BC VQA $19.99 426993 PAIRS WITH FARM TO FEAST DINNER
Pâte Sucrée Tart Shell, make ahead, recipe follows fresh mint leaves, for garnish edible flowers, for garnish dollops of whipped cream, for garnish (optional) 1 In a small saucepan over medium heat, combine blueberries, Galliano and sugar and bring to a simmer. Mash gently with a potato masher or fork and cook until thickened to a heavy syrup consistency, about 20 minutes. Add lemon juice and cornstarch-water mixture, stir until thickened and remove from heat. 2 Place white chocolate in a heatproof bowl. 3 In a separate saucepan over medium heat, bring cream to a simmer, then pour over white chocolate. Let sit for about 3 minutes to soften chocolate slightly, then stir until smooth. Fold in blueberry mixture. 4 Pour filling into baked and cooled tart shell, then transfer to refrigerator until set, at least 3 hours. 5 Garnish with fresh blueberries, mint leaves, a few edible flowers and dollops of whipped cream, if using. Serves 6 to 8 PÂTE SUCRÉE TART SHELL 1 cup (250 ml) icing sugar ½ tsp (2.5 ml) salt ¾ cup (180 ml) unsalted butter, room temperature 1 egg, room temperature
BLACK HILLS NOTA BENE BC VQA $69.99 708073
WHITE CHOCOLATE & BLUEBERRY GANACHE TART 2 cups (500 ml) fresh blueberries, plus more for garnish
½ cup (125 ml) Galliano Liqueur ¼ cup (60 ml) granulated sugar 2 tbsp (30 ml) fresh lemon juice 2 tsp (10 ml) cornstarch, dissolved in 2 tsp (10 ml) water 12 oz (340 g) white chocolate, cut into ½-in (1.25 cm) chunks 1 cup (250 ml) whipping cream 1 × 10-in (25 cm) baked and cooled
BLACK SAGE MERLOT BC VQA $32.99 593053 SAINTLY SAUVIGNON BLANC
BC VQA $21.99 442942 POPLAR GROVE ROSÉ BC VQA $24.99 761528
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ROSÉ 750mL #451920 | PINOT GRIGIO 750mL #253974 | PINOT GRIGIO 4L #286986 Enjoy Responsibly.
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#286986
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