5 When ready to assemble salad, on a large platter or in a large salad bowl, gently toss mixed greens and farro to combine. Artfully arrange squash, onions, halloumi, kohlrabi, carrots, apples and walnuts. Top with a generous drizzle of vinaigrette before garnishing with pomegranate arils and microgreens, if desired. Enjoy immediately. Serves 8 to 10
1 Place potatoes and 2 cups (500 ml) wine in a large saucepan. Add as much cold water as needed to cover potatoes completely. Place saucepan over medium-high heat and bring to a boil. Boil until potatoes are very tender when pierced with a knife, 18 to 25 minutes. Drain potatoes, discarding cooking liquid, and let cool for a few minutes. Pass potatoes through a ricer or mash using a potato masher or fork. 2 Meanwhile, in a small saucepan over medium heat, bring cream and ½ cup (125 ml) butter to a simmer. Stir until butter has melted, then beat into mashed potatoes and season with salt and pepper. Set aside, keeping warm. 3 Place remaining ¼ cup (60 ml) butter in a small saucepan and melt over medium heat. Cook, stirring occasionally, until butter solids sink to bottom of saucepan and start to turn golden brown, 8 to 10 minutes. Transfer browned butter to a heatproof bowl and set aside. 4 Return saucepan to heat and add bacon. Cook, stirring frequently, until crisp, 5 to 8 minutes. Return browned butter to saucepan along with maple syrup and remaining 2 tbsp (30 ml) wine. Bring mixture to a simmer and cook for 1 minute. Add pecans and continue to cook, stirring often, until slightly thickened and fragrant, another 2 to 3 minutes. 5 To serve, place mashed potatoes in a serving dish and drizzle with brown butter maple bacon sauce. Scatter chopped parsley or chives overtop, if desired, and serve immediately. Serves 4 INGREDIENT IN TOM GORE CHARDONNAY USA $21.99 381079
Spirited Sides from page 38
BOURBON VINAIGRETTE ¼ cup (60 ml) Jim Beam Kentucky Straight Bourbon Whiskey 1 tbsp (15 ml) minced shallots
2 tbsp (30 ml) apple cider vinegar 2 tbsp (30 ml) liquid clover honey ¾ cup (180 ml) extra-virgin olive oil kosher salt and freshly ground black pepper, to taste 1 Place a tea towel under a medium bowl. In bowl, whisk bourbon, shallots, vinegar and honey. 2 Place oil in a measuring cup. Gradually drizzle oil into bourbon mixture, whisking constantly, until dressing is homogeneous and thickened. Season to taste with salt and pepper. Can be made ahead and stored in an airtight container in refrigerator for up to 2 weeks. Makes about 1½ cups (375 ml) INGREDIENT IN JIM BEAM KENTUCKY STRAIGHT BOURBON WHISKEY USA $31.99 21378
FALL MEDLEY SALAD WITH BOURBON VINAIGRETTE 1 medium acorn squash, halved, seeds removed and sliced 1 cup (250 ml) peeled and halved cipollini onions 8 oz (225 g) halloumi, cut into ½-in (1.25 cm) cubes 3 tbsp (45 ml) grapeseed oil kosher salt and freshly ground Bourbon Vinaigrette, make ahead, recipe follows 2 small bulbs kohlrabi, peeled and sliced paper-thin 4 cups (1 L) mixed baby greens 2 rainbow carrots, peeled into ribbons 1 Gala, Honeycrisp or Cosmic Crisp apple, halved, cored and thinly sliced ¼ cup (60 ml) toasted walnuts, coarsely chopped ⅓ cup (80 ml) pomegranate arils ⅓ cup (80 ml) microgreens, for garnish (optional) 1 Preheat oven to 425 F (220 C). Line 2 baking sheets with parchment. 2 Place squash and onions on 1 sheet and halloumi on other sheet. Drizzle squash, onions and halloumi equally with oil and sprinkle with salt and pepper. Arrange vegetables and halloumi in a single layer on trays and roast, tossing once or twice, until squash is tender, onions are soft and halloumi is golden brown around edges, 20 to 30 minutes. black pepper, to taste 3 cups (750 ml) water 1½ cups (375 ml) uncooked farro 3 While vegetables and halloumi roast, cook farro. In a medium saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally, until water is absorbed and farro is tender, about 20 minutes. Remove from heat, uncover and fluff with a fork. While warm, drizzle with a couple tablespoons of Bourbon Vinaigrette and stir to incorporate. Set dressed farro aside to cool to room temperature. Farro can be made ahead and stored in an airtight container in refrigerator for up to 2 days. 4 In a small bowl, toss kohlrabi with a drizzle of Bourbon Vinaigrette until lightly coated.
WHITE WINE MASHED POTATOES WITH BROWN BUTTER MAPLE BACON SAUCE
2.2 lbs (1 kg) Yukon Gold or yellow- fleshed potatoes, peeled and chopped 2 cups + 2 tbsp (530 ml) Tom Gore Chardonnay, divided 1 cup (250 ml) whipping cream ¾ cup (180 ml) unsalted butter, divided kosher salt and freshly ground black pepper, to taste
HARD CIDER GRAVY ½ cup + 2 tbsp (155 ml) unsalted butter, divided ¾ cup (180 ml) all-purpose flour 1 medium onion, sliced 2 cloves garlic, smashed 1 large Gala apple, cored and chopped 2 cups (500 ml) Strongbow Original Dry Cider 7 cups (1.75 L) homemade turkey stock
2 strips thick-cut bacon, diced 2 tbsp (30 ml) pure maple syrup
½ cup (125 ml) pecans, roughly chopped chopped fresh parsley leaves or chopped fresh chives, for garnish (optional)
or low-sodium chicken stock kosher salt and freshly ground black pepper, to taste
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