RED BANK whisky co.


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1 Remove any wilted outer leaves from radicchio before roughly chopping or tearing leaves into bite-sized pieces. Place in a large serving bowl along with pears, radishes and greens. Drizzle with about 3 tbsp (45 ml) dressing and toss to combine. Drizzle with more dressing if desired, then garnish with cheese balls and toasted pine nuts. Serves 4 to 6

HERB-CRUSTED CHEESE BALLS 8 oz (227 g) ricotta cheese 2 tbsp (30 ml) cream cheese, room temperature 3 tbsp (45 ml) finely grated Parmesan 4 oz (113 g) blue cheese, crumbled 3 tbsp (45 ml) bread crumbs, plus extra if needed 1 tsp (5 ml) pink peppercorns, roughly crushed 1 cup (250 ml) flat-leaf parsley, finely chopped 1 In a medium bowl with a wooden spoon, stir together ricotta and cream cheese until well combined. Add Parmesan, blue cheese and bread crumbs. The mixture should hold its shape, so add more bread crumbs if it seems too soft.

BC Harvest Salads from page 24

CRANBERRY DRESSING 3 tbsp (45 ml) dried cranberries 3 tbsp (45 ml) freshly boiled water 1 tbsp (15 ml) liquid clover honey 2 tbsp (30 ml) red wine vinegar 1 tsp (5 ml) Dijon mustard 2 tbsp (30 ml) extra-virgin olive oil

2 In a small bowl, stir together pink peppercorns and chopped parsley.

PEAR & RADICCHIO SALAD WITH CRANBERRY DRESSING 2 medium heads radicchio 2 Bosc pears, cored and sliced into thin wedges 4 or 5 radishes, thinly sliced into rounds 1 cup (250 ml) packed mixed baby greens Cranberry Dressing, make ahead, recipe follows

3 Roll tablespoons of cheese mixture into balls and then roll each ball in parsley mixture to coat. Transfer cheese balls to an airtight container and refrigerate until ready to use. Makes 20 cheese balls PAIRS WITH GRAY MONK UNWOODED CHARDONNAY BC VQA $20.99 501114 SAINTLY THE GOOD SPARKLING ROSÉ BC VQA $19.99 108875

kosher salt and ground white pepper, to taste 1 In a blender, add cranberries, boiled water, honey, vinegar, mustard and olive oil. Let sit for 5 minutes, allowing cranberries to soften slightly. Blend, stopping occasionally to scrape down sides of blender, until dressing is smooth and pink, about 3 minutes. If dressing is too thick, thin with 1 to 2 tbsp (15 to 30 ml) water. Season to taste with salt and white pepper, blending again to incorporate. Transfer to an airtight container and refrigerate until ready to use. Makes about ½ cup (125 ml)

Herb-Crusted Cheese Balls, make ahead, recipe follows ¼ cup (60 ml) pine nuts, toasted


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