SPRING Recipes and March Wine Pairings

The first day of spring and Easter are both in March this year, so it's time to start cooking with the flavours of the new season. This month we will also be sending out our spring wine club shipment. We have collected a few delicious and locally-sourced recipes that pair wonderfully with these wines. We had Easter or just a beautiful spring evening in mind when selecting the wines and decided to create a fabulous 3-course dinner menu. 

To commence, we have paired our Estate Pinot Gris with Pea and Ricotta Crostini. This is a special release of our new 2014 Pinot Gris and therefore this shipment is the only time it will be available outside the LCBO. For the main course, we stuck to a classic pairing of Gamay and Rack of Lamb with Mediterranean Tapenade. To complete the meal, try our Select Chardonnay with Spiced Pear Yogurt Cake. The wine has distinct pear flavours that harmonize well with the spiced pear cake. This dessert isn't cloyingly sweet, which we think is much needed after eating all of those the chocolate eggs!

If you're not a wine club member, there is still time to join! Sign up online this March and we'll make sure you receive the March shipment. If you are hesitant to commit to the club for a year, we're offering a "Taste of The Club" package this month. We will ship you the same bottles as the wine clubs members for just this month so you can "taste" and decide whether the club is for you. Continue reading to find more about this exclusive March offer. 


Pea and Ricotta Crostini with The Grange's Estate Pinot Gris

Preparation time: 10 minute(s)  Number of servings (yield): 12


  • 2 cups Ontario peas, blanched
  • 1 cup Ontario ricotta (try Quality Cheese‘s award-winning option)
  • 1 loaf of your favourite Ontario bread
  • handful of Ontario basil, roughly chopped
  • handful of Ontario mint, roughly chopped
  • 1 tbsp Ontario honey (I used Sunderland Hives‘ wildflower raw honey)
  • 2 tbsp olive oil
  • salt and pepper, to taste


  1. Heat grill to 400F or set oven to broil.
  2. Make crostini. Slice bread into 1/2″ thick rounds. Drizzle with olive oil and toast, making sure not to burn the crostini. Set aside.
  3. Combine peas, ricotta and herbs in food processor. Blitz for 30 seconds until mixture becomes creamy and smooth.
  4. To assemble, place pea mixture on crostini. Top with chopped basil, salt and pepper. Drizzle with honey and serve.

For more fabulous, locally-sourced recipes like this one, visit Ontario Culinary

Rack of Lamb with MEDITERRANEAN tapenade With The Grange's SElect Gamay

Preparation Time: 15 minutes  Cooking Time: 53 minutes  Servings: 4


  • 2 tbsp (25 mL) olive oil
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) finely chopped fresh rosemary or 1 tsp (5 mL) dried
  • 1 clove garlic, minced
  • 2 racks Ontario Lamb (6 to 8 ribs each), trimmed


  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced
  • 1/2 cup (125 mL) chopped Ontario Greenhouse Tomatoes
  • 1/4 cup (50 mL) chopped Ontario Roasted Red Peppers
  • 1/4 cup (50 m L) chopped olives
  • 2 tbsp (25 mL) chopped capers


  1. In small saucepan, heat oil over medium-high heat; sauté garlic, tomatoes and red peppers until softened, about 5 minutes. Add olives and capers; cook for 3 minutes to blend flavours. (Tapenade can be refrigerated in airtight container for up to 3 days; rewarm to serve.)
  2. In large bowl, combine oil, mustard, rosemary and garlic; rub over meaty parts of lamb. Reserve any remaining oil mixture.
  3. In large heavy-bottomed skillet, brown each lamb rack on all sides over high heat, about 1 minute each side. Place in shallow roasting pan; top with any remaining oil mixture. Cover exposed bones with foil to prevent burning.
  4. Roast in 450°F (230°C) oven for 20 minutes. Reduce heat to 325°F (160°C); roast for 10 to 15 minutes for medium-rare or until desired doneness. Cut racks into 3 or 4 ribs serving per person. Serve with tapenade.

Don't eat meat? We've got you covered too! We recommend trying out this delicious Easter recipe for Honey Roasted Carrot Ravioli as a vegetarian substitution. Continue reading to view the recipe. 

For more great recipes like the one above, visit Foodland Ontario

Spiced Pear Yogurt Cake with The grange's Select Chardonnay

Preparation time: 10 minute(s)   Cooking time: 45 minute(s)   Number of servings (yield): 12


  • 1/2 cup plus 1 tbsp Ontario butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large, ripe Ontario pears, peeled and diced
  • 1 1/2 cup Ontario flour
  • 2 Ontario eggs
  • 1 cup Ontario yogurt
  • 1/2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon


  1. Preheat oven to 350F and butter 8×8″ baking pan.
  2. Cream together 1/2 cup butter, granulated sugar and 1/4 cup brown sugar.
  3. Add eggs, one at a time and vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder and salt.
  5. Incorporate yogurt and flour mixture to the batter, alternating with a third of each mixture at a time.
  6. Add in diced pears.
  7. In small bowl, combine remaining tablespoon of butter, 1/4 cup of brown sugar and spices. Time to get your hands dirty – use your fingers to mix ingredients together and create a crumble.
  8. Spoon half of the batter into the baking pan. Evenly distribute the crumble and spoon the remaining batter over the top.
  9. Bake for 40-45 minutes, until an inserted toothpick comes out clean.

For more great dessert recipes, visit Ontario Culinary

Valentine's Dinner & Wine Pairings

There is nothing more romantic than putting some effort in and making your loved one a delicious meal. We have collected a few recipes that together make up a lovely 3-course dinner. Each recipe uses locally-sourced ingredients so you'll be supporting Ontario farmers while creating an unforgettable meal. To complete the experience, we have paired each course with one of the wines from our Valentine's Day Gift Set.

It wouldn't be Valentine's Day without popping some bubbly to start the evening off. To commence the meal, we have paired our dry, refreshing Traditional-Method Brut with a lighter appetizer, a Roasted Squash, Speck and Watercress Salad. For a main, we have paired our 2011 Select Gamay with a Roasted Beet Ravioli with Chevre. The beautiful red beets and white chevre will even look like Valentine's on the plate! To finish off the meal, offer a little something sweet to your sweetheart by pairing our Sparkling Riesling with a very simple apple tart recipe.


Roasted Squash, Speck and Watercress Salad with our traditional-method Brut

Prep time: 15 minutes  Cooking time: 45 minutes  Number of servings: 2


  • 1 whole Ontario acorn squash, cleaned and cut into wedges
  • 1 tsp Ontario cold pressed Canola oil
  • 1 bunch of Ontario watercress
  • 4 slices of Ontario speck or prosciutto 
  • 2 tbsp Ontario maple syrup
  • 1 tsp Sriracha
  • 2 tbsp Ontario cows milk yogurt
  • 2 tbsp lemon juice
  • 1 tsp olive oil
  • Salt & Pepper to taste


  1. Preheat oven to 375 degrees.
  2. Toss cleaned squash in canola oil, season with salt, and arrange in single layer across half a cookie sheet.
  3. Roast squash for 40 minutes flipping once halfway through cooking, or until golden brown.
  4. Meanwhile, whisk yogurt, olive oil, and lemon juice together in small bowl. Set aside.
  5. Mix sriracha and maple syrup in small bowl. Set aside.
  6. Once done, lay 4 pieces of speck on baking sheet in single layer and continue baking for 4 minutes until crisp.
  7. To assemble, spoon yogurt sauce on large plate. Layer squash, crispy speck and watercress in alternating layers in the center of plate. Drizzle with spicy maple sriracha sauce to finish.
  8. Serve immediately, while warm.

*For recipes such as this one, please visit Ontario Culinary. 

Roasted Beet Ravioli with Chevre paired with our Select Gamay Noir

Prep Time: 30 min  Cook Time: 15 min  Total Time: 45 min


  1. 1 package wonton wrappers (or homemade pasta dough!)
  2. 1 large Ontario beet
  3. 1/4 cup Crosswinds Farm Chevre
  4. 1 Ontario egg, lightly beaten
  5. 1 Ontario scallion
  6. 1 tbsp toasted sesame seeds
  7. 1 tsp sumac
  8. salt & pepper to taste


  1. Preheat oven to 425 degrees. Wrap beet tightly in aluminum foil (drizzle with oil first if desired) and roast for approximately 45 minutes. Allow to cool completely and then coarsely chop.
  2. Add beet, goat cheese, 2 tbsp parmesan, egg and a pinch of salt and pepper to a food processor and pulse until smooth. Transfer mixture to refrigerator to chill.
  3. Place rounded teaspoon of the chilled filling onto one wonton sheet. Run wet finger or brush along edge of wonton wrapper. Cover with the second sheet of wonton, pressing lightly on the filling to remove any air bubbles. Cut ravioli using a round cookie cutter and press around the edges using the tines of a fork to seal.
  4. Add raviolis to salted boiling water and boil for 2-3 minutes until pasta is cooked. The raviolis will begin to float to the surface when the pasta is done cooking. Remove with a slotted spoon and transfer to serving plates.
  5. To serve, spoon yogurt into bowls. Top with warm ravioli and sprinkle with toasted sesame seeds, chives, and sumac.

*Source: This is another delicious and locally sourced recipe from Ontario Culinary. 

Easiest Ever Apple Tart with our Sparkling Riesling

Prep time: 10 minutesCooking time: 20 minutesNumber of servings (yield): 4


  • 1 package frozen puff pastry
  • 1 Ontario Honey Crisp apple
  • 1 tsp cinnamon
  • 1 tbsp chopped Ontario nuts–think heartnuts, hazelnuts or walnuts!
  • 1 tbsp Ontario honey cut with a few drops of hot water


  1. Defrost puff pastry at room temperature completely according to package instructions. Usually takes about 30mins.
  2. Preheat over to 400 degrees.
  3. On a mandolin, or with a sharp knife, slice honey crisp into thin slices and store in lemon water to avoid browning.
  4. Once puff pastry has defrosted, arrange apple slices in thin layer. Get creative if you like. I’ve seen some amazing things on Pinterest, but I tend to make this in a rush and use the classic domino pattern.
  5. Sprinkle lightly with cinnamon and nuts.
  6. Bake for 20-25 minutes until pastry has crisped. Turn off oven.
  7. Remove tart from oven, drizzle honey mixture. Return to warm oven for 3 minutes to ‘set’.
  8. Serve!

Source: This along with more great recipes can be found on Ontario Culinary. 

Some 2015 Highlights

We'd like to thank everyone who came to visit The County and helped support the Ontario wine industry. It's very exciting that 2015 was one of our busiest years yet and we can only imagine great things ahead. We hope everyone takes the time to reflect back on 2015 and pick out a few highlights from the past year. We have had some fantastic articles written about the Grange in newspapers and magazines, attended some fun events and even won awards. Below are few standouts! The Granger family wishes our wine friends all the best in 2016! Hope to see you over the winter. 

The Grange was featured in multiple print magazines throughout 2015. Some included Edible Ottawa, Wedding Bells, Food & Wine and a 14-page spread in the LCBO's Food and Drink magazine! We were also mentioned in a number of blog posts by wine and travel bloggers. Thank you to all of those writers, journalists and bloggers who took the time to come see us, furthering people's interest in The County.

We were also very proud to have been awarded the best VQA sparkling wine under $35 dollars at The Royal Winter Fair this year. We've been receiving fantastic feedback about our 2010 Brut and you can still order bottles online! Click here to see the full list of competition results from the 2015 Royal Winter Fair.


Our mother/daughter winemaking duo was featured in a few short videos this year. Lynn Crawford teamed up with owner & winemaker Caroline Granger to create the perfect charcuterie plate paired with The Grange's Gamay. Joe Hache and The Food Channel came by to learn more about their unique relationship as a winemaking team. For the Lynn Crawford and Caroline Granger video, click here and for the Joe Hache and Grange winemakers' video, click here

The Grange was very honoured to have been the topic of conversation in a few newspapers columns. Check out the Toronto Star articles 'Wine Lovers' Escape: Prince Edward County''How do you know if a wine is vegan-friendly?' and 'Ontario red wine doesn't have to be pricey to be tasty: Best Ontario Reds Under $15' by Carolyn Evans Hammond. We were very pleased that our readily available estate Pinot Gris received a score of 90 points and our Gamay a score of 89 points. The Peterborough Examiner also caught up with our winemakers to learn more about the farm and the wines The Grange produces. Both articles 'A Wine With Identity' and 'Mother and Daughter Pulling off Prince Edward Style' offer readers more insight to the history of our wines/ winery as well as food and wine pairing advice. 

We had another very successful year of homemade picnics, tours and tastings at our historic winery. We had everything from small bike groups to big bus tours from George Brown College come. We're always happy to put on a local lunch and educate wine enthusiasts on what makes PEC distinctive as a wine region. A big thank you to everyone who came and enjoyed some wine. Whether you were just popping in or coming for an event, we hope you'll be back. 

Finally, all of this couldn't be possible without the fruits of our labour. We had a great group of hardworking staff and volunteers that made sure the 2015 harvest went as smoothly and efficiently as possible. It was a challenging vintage but we still managed to get quality estate-grown fruit for our wine. Our harvest party is always a blast and a highlight of the year. We are looking forward to seeing the finished bottled product and hope you are too. 

Winter Recipes to Get You Back on Track

After indulging throughout the holidays, it's time to get back on track by eating well. For those who are looking for an added challenge this year, we encourage you to not only try drinking more Ontario wines, but also pair those fabulous wines with great locally-sourced meals. We have some suggestions of recipes that are tasty and involve produce that is still in season or that can be stored such as mushrooms, onions, squash, potatoes, garlic etc.   

We have paired these local recipes with the wines we sent out in the December wine club shipment. These are also the wines in the shipment that new January 2016 wine club members will receive. Please feel free to try out one of these pairings and let us know what your think! Remember, you can still order your wine club through our website by clicking here. Use the promo code 'VQA2016' to receive the premium shipment. 


Wild Mushrooms on Toast with The Grange's Diana Block Pinot Noir

Prep Time: 5 min  Cook Time: 5 min  Total Time: 10 min


  1. 1 slice of sourdough or dark rye bread
  2. 1 tbsp Ontario Butter
  3. 1 handful fresh or dried Ontario mushrooms
  4. 1/2 small Ontario onion, sliced thin
  5. 1 Ontario garlic clove
  6. 2 tbsp Ontario cream
  7. 1 tsp Ontario dill or parsley


  1. If using dried mushrooms, bring 1/2 cup of stock (or water) to boil. Pour hot liquid over mushrooms and let sit for 10 minutes until mushrooms are tender.
  2. Toast the sourdough bread, cut slice in half, then set aside.
  3. Heat a large frying pan, add butter. Once bubbling, add mushrooms. Once golden, add onions and garlic. Cook for 2 minutes stirring occasionally.
  4. Add cream and continue to stir. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the cream.
  5. Pile up on the toasts and top with dill or parsley, or both!

*Source: For more fabulous local recipes like this one, visit Ontario Culinary

Chef Kevin McKenna's Lakeview Market Salad with The Grange's Awarding Winning 2010 Brut

Prep Time: 20 min  Total Time: 20 min


  1. 1 bunch Heirloom Baby Beets, ideally golden & candy cane
  2. 1 bunch Young rainbow Carrots, Tops Still Attached
  3. 1 bunch Flat Leaf Parsley
  4. 3 tbsp Pristine Apple Cider Vinegar
  5. 2 tsp Pristine Gourmet Cold
  6. Pressed Sunflower Oil
  7. 3-4 tbsp Hempola Hemp Hearts
  8. 1 cup Goat Cheese, crumbled
  9. Salt & Fresh Ground pepper


  1. Cut greens off of carrots and beets leaving approximately 1 inch of stem attached. Scrub roots thoroughly to remove all dirt paying close attention to the space near the stems. Peel Carrots and Beets, still keeping stems intact. Using a mandolin or sharp knife, slice as thin as possible into a
  2. salad bowl.
  3. Wash parsley throughly and pat dry with paper towel. Pick individual parsley leaves off the stem.
  4. Add to bowl with sliced beets and carrots. Season salad with sea salt and fresh ground pepper. Drizzle cider vinegar and sunflower oil to coat all vegetables. Toss lightly.
  5. Sprinkle Hemp Hearts over the salad and add crumbled goat cheese to finish.

*Source: For more fabulous local recipes like this one, visit Ontario Culinary


Heritage Pork Bolognese with The Grange's Northfield Cabernet Franc

Prep Time: 30 min  Cook Time: 1 hr  Total Time: 1 hr 30 min  Serves: 8 


  1. 3 slices Ontario bacon, finely chopped
  2. 1 small Ontario onion, finely chopped
  3. 1 medium Ontario carrot, finely chopped
  4. 1 Ontario celery stalk, finely chopped
  5. 2 pounds ground Ontario heritage pork -- available at Sanagan's Meat Locker in Toronto
  6. 1/4 cup tomato paste
  7. 1 cup Ontario pinot noir
  8. 1 1/4 cups whole Ontario milk
  9. 1 jar Ontario crushed tomatoes
  10. 2 cups no-salt chicken broth
  11. 1 bay leaf
  12. 5 sprigs fresh thyme
  13. Coarse salt and ground pepper
  14. Cooked tagliatelle, for serving
  15. Grated Aged Pecorino, for serving


  1. In a large Dutch oven, cook bacon over medium heat until fat is released and it begins to brown, 5 minutes. Add onion, carrot, and celery; cook until soft, about another 6 minutes.
  2. Raise heat to medium-high; add pork and cook, breaking up meat with a wooden spoon, until browned. Add tomato paste; cook until pork is coated and the paste darkens in colour slightly.
  3. Next, add wine to deglaze the pan. Cook until reduced by three-fourths. Add 1 cup milk; cook until reduced by half. Add tomato sauce, broth, bay leaf, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, 1 hour. Stir in 1/4 cup milk.
  4. Serve sauce over al dente pasta, topped with freshly grated cheese.

*Source: For more fabulous local recipes like this one, visit Ontario Culinary

3 Bottle Limited Edition Holiday Sets

Something new for The Grange! For a limited time, we are offering exclusive holiday gift packs through our online shop. Each set includes three bottles of wine and are perfect for entertaining, stocking up for the holidays or giving as a gift. There are three different sets to choose from, all at a discounted price. These are sure to sell quickly and limited quantities are available. Click here or see below for further details on the three sets.

You must select a collection to display.

New Year's Eve Party Recipes

When people think about what to serve on New Year's Eve, the classic choice is always sparkling wine. Bubbly has become the celebratory wine enjoyed at parties or momentous occasions and there are a few reasons for this. Sparkling wines are some of the most versatile when it comes to pairing wine and food. When you are serving multiple appetizers or canapés at a party, a sparkling wine's acidity and carbonation helps cleanse the palate and cut richness/fat. Sparkling wines offer depth of aroma and flavours; they often have a great deal of minerality paired with subtle fruit notes and some traditional method sparklings offer an earthy savouriness. While some bubbly wines may be quite dry, others offer a hint of sweetness like our Sparkling Riesling. This wine works exceptionally well with cheeses or foods with a bit of spice to them, which is why we paired our Sparkling Riesling with a Turkey Lettuce Wrap recipe. If you prefer a drier style wine, we have two traditional method Champagne-style wines: Lot 3 Brut and 2008 Brut. The fresher and younger of the two is our 2010 Lot 3 Brut. It offers a searing acidity that is sure to cut the fat of the meat and pastry in the Tourtiere Tartlet recipe. Our 2008 Brut has seen the longest amount of age at 60 months sur lie and offers unique earthiness that true Champagne lovers enjoy. We have paired this sparkling with a recipe that has harmonizing flavours, an Ontario Mushroom Bruschetta. All three of these lovely sparklings can be purchased as a pack in our Holiday Sparkling Set. Click here to purchase a package and cheers to a very happy New Year!

Ontario Mushroom Bruschetta1.jpg

Ontario Mushroom Bruschetta with The Grange's 2008 Brut

Serves: 24 


  • 1 small Ontario Onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp (25 mL) olive oil
  • 8 ozs (250 g) mixed Ontario Mushrooms, (shiitake, cremini, button etc)
  • ¼ cup (50 mL) chopped oil-packed sun-dried tomatoes
  • 1 tomato, seeded and diced
  • ¼ cup (50 mL) chopped fresh basil
  • ¼ tsp (1 mL) each salt and freshly ground pepper
  • 24 baguette slices


  1. In large skillet, cook onion and garlic in oil over medium heat, stirring often, until lightly browned and softened, about 5 minutes.
  2. Cut mushrooms into half slices and add with the sun-dried tomatoes to skillet. Cook until lightly browned, about 5 minutes.
  3. Remove from heat and stir in tomato, basil, salt and pepper.
  4. Toast baguette slices in 400°F (200°C) oven for about 6 minutes, turning once, or until lightly browned.
  5. Serve mushroom topping warm or at room temperature on crostini.

Source: The Ontario Produce Marketing Association, www.theopma.ca 


LEFTOVER TURKEY LETTUCE WRAPS with The Grange's Sparkling Riesling

Prep Time: 10 min   Cook Time: 10 min   Total Time: 20 min   Serves: 4 (double recipe for more servings)


  • 12 ounces ground Ontario turkey (or shredded leftover white & dark meat!)
  • 2 teaspoons Pristine Gourmet cold-pressed canola oil
  • 8 ounces Ontario button mushrooms, chopped
  • 3 Ontario green onions, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon Ontario maple syrup
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Sriracha sauce (or to taste)
  • 1/2 teaspoon sesame oil
  • 1/2 Ontario greenhouse cucumber, sliced
  • 2 Ontario greenhouse yellow tomatoes
  • 2 birds eye chilies
  • 1 bunch cilantro1 head of boston, butter or iceberg lettuce


  1. For the filling, brown mushrooms in the oil in a large saute pan over medium-high heat. Add turkey and saute until no longer pink.
  2. Add scallions and garlic. Cook until the mushrooms soften.
  3. Add soy sauce, maple, sesame oil and vinegar to pan. Stir well while cooking for one minute. Remove from the heat. Add sriracha to taste, stir to combine.
  4. Serve the turkey mixture with the lettuce leaves and greenhouse vegetables, herbs and fresh chilies for lettuce wrap assembly.

Source: Ontario Culinary

Tourtiere Tartlets with The Grange's 2010 Lot 3 Brut

Yield: 12 tartlets  Prep Time: 40 minutes  Cooking Time: 30 minutes


  • 2 lb (1 kg) lean Ontario ground pork
  • 2 cups (500 mL) onions, finely chopped
  • 1 Tbsp (15 mL) garlic, minced
  • 4tsp (20 mL) fresh sage, chopped
  • 1 ½ tsp (7 mL) salt
  • 1 tsp (5 mL) black pepper
  • ½ tsp (2 mL) celery seed, ground
  • ¼ tsp (1 mL) ground cloves
  • ½ cup (125 mL) water
  • 2 cups (500 mL) mashed baking potatoes
  • short crust pastry for 12 tarts
  • 2 eggs, beaten

Cooking Directions

  1. In a large saucepan, combine first nine ingredients. Over medium heat, bring to a boil, and simmer for 30 minutes or until liquid has almost evaporated. Stir frequently to break up pork. Cool mixture for 30 minutes. Stir in mashed potatoes until well mixed. Line 12 tart trays with pastry. Divide pork equally between trays.
  2. Combine eggs with 2 Tbsp (25 mL) water. Brush edges with egg wash. Cut out covers, cover and crimp edges. Freeze at this stage if desired. Preheat oven to 400ºF (200ºC). Before baking, brush tops with egg wash and make a small steam hole in top of each. Bake at 400ºF for 30 minutes or until the pastry is nicely browned.

Source: Ontario Pork

October Harvest Recipes

October is here and it's time to savour the flavours of the season! Fall brings us apples, pumpkins and plenty of delicious produce in Ontario. These are some wonderful and easy recipes that we recommend pairing with our wines. We have paired a roast chicken and apple dish with our 2012 Select Chardonnay, a caramelized apple and pork chop dish with our 2012 off-dry Riesling and a lovely, fall beet salad with our 2011 Select Gamay. The best part is, all the wines suggested are conveniently available for online purchase through our shop. They will be shipped right to your door in a week or two. Hope you enjoy. 

Roast Chicken with Apple Herb Stuffing paired with The Grange's 2012 Select Chardonnay

Preparation Time: 20 minutes   Roasting Time: 60 to 75 minutes    Serves 6


  • 2 tbsp (30 mL) vegetable oil
  • 1 Ontario onion, diced
  • 2 cloves Ontario garlic, minced
  • 1 tsp (5 mL) dried thyme
  • 1/2 tsp (2.5 mL) dried sage
  • 5 cups (1.25 L) white or whole wheat bread cubes
  • 1/4 cup (60 mL) chopped fresh parsley
  • 2 Ontario apples (such as Empire, McIntosh, Cortland),
  • peeled and chopped (about 2 cups/500 mL)
  • salt and pepper
  • 1 Ontario chicken, 3 to 4 lb (1.5 to 2 kg)
  • 2 tbsp (30 mL) butter, melted


1. In large non-stick skillet, heat oil over medium heat.
2. Add onion; cook for 5 minutes, stirring occasionally. Add garlic, thyme and sage; cook for 1 minute. 
3. Stir in bread cubes and toss to coat. Stir in parsley and apples. Season with salt and pepper to taste.
4. Pat chicken dry with paper towel. Fill cavity with stuffing mixture. Cover opening with end slice of bread or small piece of foil. 
5. Brush about 1 tbsp (15 mL) of the melted butter over chicken skin. Sprinkle with salt and pepper, if desired. 
6. Place breast side up on rack in shallow roasting pan. 
7. Roast in 350°F (175°C) oven, basting with remaining butter halfway through, for about 1 hour or until digital thermometer registers 185°F (85°C) when inserted in thigh. 

* See more fabulous recipes at Michael-Angelo's Supermarket website.



Cider-Glazed Pork Chops with Caramelized Apples paired with The Grange's 2012 Select Riesling

Serves: 4   Prep time: 15 min   Cooking time: 35 min


  • 4 large Ontario pork chops, frenched (about 2 lb [900 g])
  • 2 large Ontario apples (such as Spy, Cortland or Empire)
  • 1/3 cup (80 mL) cured chorizo or salami, finely chopped
  • 1 shallot, finely chopped
  • 2 cloves Ontario garlic, minced
  • 1/4 cup (60 mL) dry white wine
  • 1/2 cup (125 mL) fresh bread crumbs (about 2 slices of Italian bread, crusts removed)
  • 2 sprigs fresh sage, finely chopped (or about 1/4 cup [60 mL])
  • 1 3/4 cups (440 mL) Angelicoʼs Veal Stock
  • sea salt and black pepper to taste
  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) Ontario maple syrup
  • 3 tbsp (45 mL) Dijon mustard
  • 1 tbsp (15 mL) fresh Italian parsley, finely chopped


  1. Preheat oven to 190°C (375°F).
  2. Remove any strings from pork and pat dry. Using tip of sharp paring knife, make deep pockets into each pork chop. Allow to come to room temperature for 10 minutes while prepping stuffing.
  3. Peel and core apples. Cut each into 8 wedges. Chop 4 wedges into small cubes and reserve remaining apple wedges.
  4. In small skillet over medium heat, stir chorizo for 2 minutes. Add shallots and garlic, and stir for 2 more minutes until softened. Add white wine and stir until nearly evaporated. Add apple cubes, bread crumbs and sage, stirring occasionally, for 5 minutes. Add 1/4 cup (60 mL) Angelicoʼs Veal Stock, season with salt and pepper, and stir to combine
  5. evenly. Cool slightly.
  6. Divide stuffing into pockets in each pork chop, and press firmly to seal.
  7. Heat large, ovenproof skillet over high heat; add olive oil. When smoking, add stuffed pork chops and remaining apples. Reduce heat slightly and cook for about 3-4 minutes or until chops are nicely browned. Turn chops, drizzle with maple syrup and place skillet into preheated oven. Bake for 20 minutes, or until chops are nicely browned and apples are softened, basting occasionally. Remove chops and apples to a warm platter and cover with foil.
  8. Without rinsing pan, place skillet over high heat on stovetop; add remaining Angelicoʼs
  9. Veal Stock. Bring to rapid boil and reduce until half volume; whisk in Dijon mustard and return any accumulated juices from pork chops, reducing pan juices to desired thickness.
  10. Serve pork chops and apple wedges over Roasted Garlic Mashed Potatoes, drizzled with sauce and sprinkled with chopped parsley.

*See more fabulous recipes at Michael-Angelo's Supermarket website

Beet Salad with Gorgonzola & Toasted Walnuts Paired with The Grange's 2011 Select Gamay

Serves: 6    Prep: 1 hr   Cooking time: 10 mins


  • 10-12 medium, or 3 bunches, washed and scrubbed
  • aluminum foil
  • 1 bunch watercress or arugula, rinsed and dried
  • 200 g Gorgonzola cheese, crumbled
  • 1/2 cup (125 mL) Angelico's Balsamic Salad Dressing, divided
  • 3/4 cup (175 mL) toasted walnuts, coarsely chopped
  • 2 tbsp (30 mL) freshly chopped dill, chives or parsley
  • salt and freshly ground pepper to taste


  1. Preheat the oven to 350°F (180°C). Trim beet stalks to 1" (2.5 cm) above the tops and coat beets lightly in olive oil (about 1/4 cup/60 mL).
  2. Wrap the beets in several tightly sealed packets of double-layered aluminum foil. Place the packets onto large baking tray and roast in preheated oven for 45 minutes or until tender. Allow to cool for 12-15 minutes until cool enough to handle.
  3. Remove beets from packets, discarding any liquid. While still warm, peel beets, slice into a large bowl, and toss with 1/4 cup (60 mL) Angelico's Balsamic Dressing.
  4. Arrange beets attractively on a platter lined with watercress, and sprinkle with Gorgonzola, walnuts, dill, salt and pepper.

 *See more fabulous recipes at Michael-Angelo's Supermarket website