2 In a small saucepan over medium heat, sweat onions and garlic in remaining 3 tbsp (45 ml) butter. Add flour and mix well. Slowly whisk in milk and continue whisking until smooth. Add remaining salt and pepper. Bring to a boil, turn heat down to low and simmer for 10 minutes, stirring constantly, until sauce has thickened. Check and adjust seasoning. Set aside. 3 Butter a 9 × 13-in (3.5 L) casserole dish. Cover bottom of casserole with a quarter of the béchamel. Place fish and peas in casserole and cover with remaining béchamel. Smooth it out and top with mashed potatoes. Sprinkle with remaining cheddar. 4 Bake for 30 to 45 minutes, or until golden and bubbly and fish flakes easily. Garnish with chives and parsley. Serves 4 to 6 PAIRS WITH CALLIOPE FIGURE 8 WHITE BC VQA $18.99 333880 GRAY MONK UNWOODED CHARDONNAY BC VQA $20.99 501114 A Grand Celebration from the cover
1 oz (30 ml) Grand Marnier Cordon Rouge 1 oz (30 ml) organic 100% pure cranberry juice (not from concentrate) * 2 dashes aromatic bitters 2 oz (60 ml) Segura Viudas Brut Reserva Cava 1 sprig rosemary, for garnish 3 sugared cranberries, for garnish 1 In a mixing glass with cubed ice, combine Grand Marnier, cranberry juice and bitters. Stir to chill and dilute then strain into a coupe glass. 2 Top with cava and garnish with rosemary and sugared cranberries on a cocktail pick, or as desired.
Did you know? TASTE recipes are conveniently available online. View them here:
INGREDIENT IN GRAND MARNIER CORDON ROUGE France $48.49 1784 SEGURA VIUDAS BRUT RESERVA CAVA Spain $19.99 158493
* This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
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