4 Preheat oven to 400 F (200 C). Prepare madeleine moulds by brushing liberally with extra melted butter and popping madeleine pan in freezer while oven preheats. 5 Spoon batter into moulds until three‑quarters full. Bake until golden brown around edges and puffed, 8 to 11 minutes. Unmould straightaway by turning baked madeleines out onto a clean surface. Serve warm or at room temperature. Can be frozen for up to a month before being thawed and warmed for 10 to 15 minutes in a 325 F (160 C) oven. Makes about 15 madeleines PAIRS WITH MISSION HILL RESERVE RIESLING ICEWINE BC VQA $65.99 240127 375 ml NIK WEIS ST. URBANS-HOF OLD VINES MOSEL RIESLING Germany $30.99 597997

1 large onion, cut into quarters 2 medium carrots, cut into about 2-in (5 cm) chunks 3 stalks celery, cut into about 2-in (5 cm) pieces 3 cloves garlic, smashed 1 bay leaf 1 cup + 3 tbsp (295 ml) water, divided 5 sprigs fresh thyme 2 cups (500 ml) beef stock 3 tbsp (45 ml) butter ¼ cup (60 ml) chopped shallots 2 cups (500 ml) ruby port wine 2 tbsp (30 ml) cornstarch chopped fresh parsley, for garnish 1 Prepare marinade in small bowl by mixing mustard, salt, black pepper, paprika and 1 tbsp (15 ml) olive oil. Rub remaining 1 tbsp (15 ml) olive oil over surface of beef. Rub marinade over surface of beef. Cover with plastic wrap and marinate in refrigerator overnight or at least 2 hours. Bring to room temperature before roasting. 2 Preheat oven to 400 F (200 C) and adjust oven rack to centre position. 3 Scatter onions, carrots, celery, garlic and bay leaf evenly in a roasting pan. Pour 1 cup (250 ml) water over vegetables. Place

A Festive Feast to Share from page 60

ROASTED BARON O’BEEF SERVED WITH PORT WINE SHALLOT SAUCE 3 tbsp (45 ml) grainy Dijon mustard 1 tbsp (15 ml) salt, plus more to season sauce to taste 1 tbsp (15 ml) freshly ground black pepper,

plus more to season sauce to taste ½ tbsp (7.5 ml) smoked paprika 2 tbsp (30 ml) olive oil, divided 5 lbs (2.3 kg) beef top round or sirloin, room temperature

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