fennel stalks. Add baby arugula, drizzle arugula and fennel with about 3 tbsp (45 ml) dressing and toss to lightly coat. Sprinkle with drained Pickled Apples, hazelnuts, soppressata pieces and feta. Drizzle or serve with more dressing alongside, if desired. Enjoy. Serves 4 CREAMY MUSTARD VINAIGRETTE 2 cloves garlic, minced 1 tbsp (15 ml) Dijon mustard 2 tbsp (30 ml) white wine vinegar 2 tbsp (30 ml) unseasoned rice vinegar 1 Whisk minced garlic, Dijon mustard, vinegars, honey, olive oil and a good pinch each salt and pepper in a medium bowl until emulsified. Transfer to an airtight container and refrigerate until ready to use. Makes about ¾ cup (180 ml) PICKLED APPLES 1 cup (250 ml) water 2 tbsp (30 ml) liquid clover honey ¼ cup (60 ml) extra-virgin olive oil kosher salt and freshly ground black pepper, to taste 1 In a small saucepan over medium heat, stir together water, vinegar and sugar until sugar dissolves. Simmer without stirring for 5 minutes. Remove from heat. Add ginger, salt, clove and star anise. 2 Quarter apple pieces and arrange in a clean 4 cup (1 L) lidded glass jar or heatproof airtight container. Pour hot pickling liquid over apples. If needed, place a folded piece of parchment paper on top to keep apples submerged in pickling liquid. Let pickling mixture cool completely at room temperature. Cover and refrigerate for at least 1 hour and up to 3 days. Makes about 4 cups (1 L) PAIRS WITH FIVE VINEYARDS SAUVIGNON BLANC BC VQA $16.99 118893 ROAD 13 HONEST JOHN’S BRIGHT ROSÉ BC VQA $20.99 357327 ½ cup (125 ml) apple cider vinegar ½ cup (125 ml) granulated sugar 1-in (2.5 cm) piece fresh ginger, thinly sliced ½ tsp (2.5 ml) kosher salt 1 clove 1 star anise pod 2 Pink Lady apples, cored, quartered lengthwise
Full-bodied and seductive Heaps of jammy berry fruit are followed by aromas of leather, oak and spice notes Flavours of dark fruits, currants and toffee Sinful indeed.
Mushroom Power from page 48
SPINACH, PUMPKIN & BACON-STUFFED PORTOBELLOS 2 cups (500 ml) fresh pumpkin, 1 peeled and cut into 2-in (5 cm) chunks 4 portobello mushrooms, stems and gills removed and discarded 2 tsp (10 ml) salt, divided, plus more to taste
freshly ground black pepper, to taste 1 tbsp (15 ml) extra-virgin olive oil 4 rashers bacon, roughly chopped
1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 cup (250 ml) frozen spinach, defrosted and drained 1 cup (250 ml) cream cheese, room temperature 1Can be substituted for butternut, kabocha or acorn squash
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