5 Make a quick hazelnut crumb by placing chopped hazelnuts and remaining ¼ cup (60 ml) butter, ¼ cup (60 ml) sugar and ⅓ cup (80 ml) flour in a medium bowl. Using your hands, rub ingredients together until a coarse crumb forms. Sprinkle crumble over cake, in and around pears. 6 Bake until golden brown and a wooden skewer inserted in centre of cake comes out clean, 60 to 75 minutes. If crumble is browning too quickly, loosely cover with foil and continue to bake until cake is done. Cool cake in pan on a rack for 20 minutes, then remove springform collar and parchment (leave base on) and let cool to room temperature on rack. 7 To serve, transfer cake to a cake plate or cutting board. Cut and serve. Serve reduced pear poaching liquid alongside to drizzle over cake, if desired. RED WINE POACHED PEARS 2 cups (500 ml) water 2 cups (500 ml) Inniskillin Okanagan Estate Pinot Noir 1 cup (250 ml) granulated sugar 1 vanilla bean, split in half and seeds scraped out 6 small firm Bosc pears or Forelle pears, peeled but not cored 1 In a small saucepan, stir water, wine, sugar and vanilla bean. Warm mixture over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Bring mixture just to a simmer. 2 Place pears in simmering sugar syrup. To keep pears submerged, place a piece of parchment over them so that it touches poaching liquid. Poaching time for pears will depend on their ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and, using a small knife, poke flesh. Pears are done when knife meets little resistance. If not yet done, return pears to sugar syrup and check every 3 to 5 minutes. When cooked to desired doneness, transfer pears to a bowl or plate, trying to keep them standing upright (slicing off a bit of each pear’s bottom helps with this). Let cool completely to room temperature before using. 3 If desired, to make a syrup, return poaching liquid to stovetop over high heat and boil until reduced by half and syrupy, about 5 minutes. Set aside until needed. Makes 6 poached pears PAIRS WITH CAROLANS IRISH CREAM LIQUEUR IRELAND $29.99 108357 INGREDIENT IN INNISKILLIN OKANAGAN ESTATE PINOT NOIR BC VQA $21.99 624767
4 To finish, remove bay leaves, add shiso and season to taste. Serve tossed with pasta of choice or over a bed of steamed rice, and garnish with finely sliced green onions and lots of Parmigiano-Reggiano. Leftover sauce can be stored in an airtight container in refrigerator for up to 5 days or in freezer for up to 6 months. Makes about 6 cups (1.5 L) PAIRS WITH GRAY MONK PINOT GRIS BC VQA $20.99 118638 PAIRS WITH & INGREDIENT IN MONTE ANTICO TOSCANA ITALY $19.99 587113
Fusion Comforts from page 72
GOCHUJANG BOLOGNESE 4 tbsp (60 ml) olive oil, divided 1 lb (450 g) extra-lean ground beef 8 oz (225 g) ground pork 1 tbsp (15 ml) sesame oil 3 cloves garlic, finely minced
1-in (2.5 cm) knob fresh ginger, finely minced 2 medium carrots, cut into ¼-in (0.6 cm) dice ½ yellow onion, cut into ¼-in (0.6 cm) dice 1 stalk celery, cut into ¼-in (0.6 cm) dice ¼ cup + 1 tbsp (75 ml) gochujang paste 1 cup (250 ml) Monte Antico Toscana 1 × 28 oz (796 ml) can crushed tomatoes 3 cups (750 ml) low-sodium chicken or vegetable stock 2 tsp (10 ml) white pepper 2 fresh bay leaves 10 to 12 shiso leaves or fresh basil leaves, shredded freshly grated Parmigiano-Reggiano, for garnish 1 In a large skillet or heavy-bottomed saucepan over medium-high heat, warm 2 tbsp (30 ml) olive oil. Add ground beef and pork and cook, breaking up any large chunks, until nicely browned. Drain meat in a colander to remove excess fat. Set aside. 2 To same pan over medium heat, add remaining 2 tbsp (30 ml) olive oil, sesame oil, garlic and ginger and sauté for 30 seconds. Add carrots, onions and celery and cook until onions have softened, about 5 minutes. Add gochujang and stir well until gochujang begins to caramelize. Deglaze with Monte Antico Toscana and bring to a simmer, scraping up any browned bits. freshly ground black pepper, to taste cooked pasta or steamed rice, to serve finely sliced green onions, for garnish 3 Add browned meat back to pan along with crushed tomatoes, stock, white pepper and bay leaves. Reduce heat to medium-low and simmer, stirring often, until sauce has thickened and meat is tender, about 2 hours. If sauce becomes too thick, add a splash of water or stock as needed.
CHICKEN ADOBO-AU-VIN 2 cups (500 ml) See Ya Later Ranch Pinot Noir, divided ⅓ cup (80 ml) red wine vinegar ¼ cup (60 ml) dark soy sauce ¼ cup (60 ml) light soy sauce 1 tbsp (15 ml) coarsely cracked black peppercorns 5 bay leaves, fresh if available 4 bone-in, skin-on chicken thighs 4 bone-in, skin-on chicken drumsticks 10½ oz (300 g) tocino 1 2 tbsp (30 ml) coconut oil, plus more as needed 8 cremini mushrooms, quartered 1 yellow onion, thinly sliced 1 In a large mixing bowl, combine 1 cup (250 ml) red wine, vinegar, dark and light soy sauces, cracked black pepper, bay leaves and chicken and toss to coat. Cover and marinate, refrigerated, for 3 to 4 hours. 2 Preheat oven to 350 F (175 C). 3 In a small saucepan with salted boiling water, blanch tocino for 3 minutes, separating pieces that stick together. Strain and cut into ¼-in (0.6 cm) thick strips. Set aside on a paper-towel-lined plate. 5 cloves garlic, coarsely chopped 2 tbsp (30 ml) all-purpose flour 2 tbsp (30 ml) brown sugar sliced green onions, for garnish steamed white rice, to serve 1 Tocino is a sweet, cured, Filipino-style pork bacon available at most Asian grocers. 123
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