DARK MATTER HONEY MUSTARD ½ cup (125 ml) yellow mustard seeds ¼ cup (60 ml) black mustard seeds ¾ cup (180 ml) Hoyne Brewing Dark Matter, plus more as needed 2⅛ tsp (10 ml + a pinch) salt, divided ¼ cup (60 ml) liquid honey, plus more to taste 1 In a small pan over medium heat, toast mustard seeds until warm and fragrant, about 2 minutes. Transfer to a jar with a tight-fitting lid and pour in Dark Matter to cover. Add a pinch of salt, stir well and add more beer to cover again. Seal jar and let sit at room temperature for 24 hours. 2 The following day, in a food processor, combine soaked mustard seeds, vinegar, sugar, remaining 2 tsp (10 ml) salt and garlic and pulse to preferred consistency. ½ cup (125 ml) malt vinegar 2 tsp (10 ml) granulated sugar ½ tsp (2.5 ml) granulated garlic 3 To finish, combine mustard with honey, adding more honey to taste. Mustard can be made ahead and stored in an airtight container in refrigerator for up to 1 month. Makes about 1¼ cups (310 ml) PAIRS WITH & INGREDIENT IN
INGREDIENT IN BOMBAY SAPPHIRE SUNSET GIN UNITED KINGDOM $33.99 292204
PEEK-A-BOO! 2 tbsp (30 ml) extra-virgin olive oil, plus more to cover 1 tbsp (15 ml) minced garlic 1½ tbsp (22.5 ml) white wine vinegar 1 small sprig fresh rosemary 1 tsp (5 ml) salt 1 × 7 oz (200 g) tub cherry bocconcini, halved 10 slices prosciutto, halved lengthwise 1 In a medium mixing bowl, combine 2 tbsp (30 ml) olive oil, garlic, vinegar, rosemary and salt. Add bocconcini halves and toss until well coated. Transfer to a jar or airtight container and pour in more olive oil to cover. Seal jar and marinate, refrigerated, for a minimum of 24 hours and up to 3 days. 2 Remove bocconcini from marinade and pat dry. Wrap each piece with a half slice of prosciutto and top with a slice of pimiento- stuffed green olive. Leftover marinade can be used to make a vinaigrette, pesto or pasta dish. 3 Garnish a serving tray with a splatter of Pimiento-Gin Sauce and arrange wrapped bocconcini as desired. Makes 20 canapés PIMIENTO-GIN SAUCE 3 tbsp (45 ml) diced pimiento peppers, drained 1 tbsp (15 ml) tomato paste 2 tbsp (30 ml) Bombay Sapphire Sunset Gin 1 tbsp (15 ml) balsamic vinegar 1 tsp (5 ml) honey 1 tsp (5 ml) Dijon mustard ½ tsp (2.5 ml) Spanish smoked paprika ¼ cup (60 ml) extra-virgin olive oil 10 pimiento-stuffed green olives, halved crosswise Pimiento-Gin Sauce, for garnish, make ahead, recipe follows 1 In a blender, combine all ingredients except oil and purée until smooth. While on high speed, slowly drizzle in olive oil until emulsified. Sauce can be made ahead and stored in an airtight container
HALLOWEENIES 1 lb (450 g) frozen puff pastry sheets
1 lb (450 g) sausages (maple breakfast or a thinner type such as merguez or sujuk) 1 egg yolk 1 tbsp (15 ml) milk edible eyes or sour cream and green peppercorns, for garnish Dark Matter Honey Mustard, to serve, make ahead, recipe follows 1 Thaw puff pastry in refrigerator for 3 to 4 hours. 2 If using merguez or other longer sausage, cut into 3½-in (9 cm) long pieces. 3 On a lightly floured surface, use a pizza cutter to cut puff pastry sheets into ⅓-in (0.8 cm) strips. Wrap each sausage with 2 or 3 strips of puff pastry, as needed, leaving a small gap near 1 end to place eyes in step 6. Transfer to a parchment-lined baking sheet, loosely cover with plastic wrap and refrigerate for 30 minutes. 4 Preheat oven to 425 F (220 C) and set rack to centre position. 5 In a small mixing bowl, whisk egg yolk and milk. Remove wrapped sausages from refrigerator and brush tops with egg mixture. Transfer to oven. Bake until sausage reaches internal temperature of 165 F (74 F) and pastry is golden brown, 25 to 30 minutes. 6 Garnish each canapé with 2 edible eyes or 2 small dots of sour cream with green peppercorns set in centre of each. Serve with Dark Matter Honey Mustard. Makes about 20 canapés
HOYNE BREWING DARK MATTER BC CRAFT $15.29 38550 6 × 355 ml
PAIRS WITH SPOOKY BITES PARALLEL 49 CRAFT LAGER
BC CRAFT $22.99 449959 12 × 355 ml CROW CANYON SAUVIGNON BLANC USA $13.99 310089 CHRONIC CELLARS SIR REAL CABERNET SAUVIGNON USA $24.99 38542 19 CRIMES BRIDE OF FRANKENSTEIN RED BLEND AUSTRALIA $20.99 356937
DIABLO DARK RED CHILE $22.99 263668
in refrigerator for up to 3 days. Makes about ¾ cup (180 ml)
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