We've put together some simple Easter dinner recipes to try to eliminate the stress of putting a big family meal together. We have paired each course with one of our 100% estate grown wines that are available through the LCBO.
For the appetizer course, we suggest our 2011 Estate Pinot Noir paired with a Mushroom and Leek Tart. The earthy notes of the Pinot harmonize well with the earthiness of the mushrooms. For the main course, the 2012 Estate Gamay is the perfect pairing for the two ham-based recipes we've selected. Finally, our 2012 Pinot Gris is paired with a sweet/savoury dessert, Apple Cheese Danishes. Since our Pinot Gris is dry yet still has a fresh fruitiness, this food and wine match is sure to be a divine ending to the meal.
Since we believe you do not have the break the budget to purchase quality wine, all of our paired wines are under $20 dollars. We encourage you to eat and drink local this Easter and help support Ontario farmers and wineries.
The Appetizer Course: Mushroom and Leek Tart Paired with Grange of Prince Edward Estate Pinot Noir
· 3 tbsp. unsalted butter, divided
· 1 lb. mushrooms (such as button), thickly sliced
· 1 large leek, white and light green parts only, sliced into rings (½-inch thick)
· 2 cloves garlic, chopped
· 2 tsp. chopped fresh thyme, plus more whole leaves for garnish
· kosher salt and freshly ground black pepper
· all-purpose flour, for work surface
· 17.30 oz. puff pastry, thawed
· 2 tbsp. Dijon mustard
· 1 oz. Parmesan cheese, grated
· 1 large egg, beaten
1. Preheat oven to 400°F.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown, 6 to 8 minutes. Remove mushrooms to a plate; reserve skillet. Add remaining tablespoon butter, leek, garlic, and thyme to reserved skillet and sauté until leek is wilted, 2 to 4 minutes. Stir in mushrooms and season with salt and pepper.
3. Lightly flour work surface. Unfold pastry and roll, sealing seams if necessary, into a 10-by-12-inch rectangle. Cut pastry into two 5-by-12-inch rectangles and place on 2 parchment-lined baking sheets. Lightly prick the dough with a fork, leaving a ¾-inch border all around. Spread the mustard on dough, inside the border. Sprinkle with Parmesan and top with mushroom mixture. Brush edges of pastry with egg.
4. Bake until edges are golden brown, 16 to 18 minutes. Garnish with thyme.
Main Course: Slow Cooker Maple Brown Sugar Ham with Green Bean Casserole paired with Grange of Prince Edward Estate Gamay
· 7-8 pound spiral-cut ham (bone-in or boneless)
· 1/2 cup of pure maple syrup (perhaps some you picked up from Maple in the County)
· 1 cup of dark brown sugar
· 2 cups of pineapple juice
1. Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice.
2. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.OR
Go Local Ham Marinade With GRange of PRince Edward Estate GamaY
· 1½ cups 40 Creek Whiskey
· 1/2 cup Ontario honey
· 1/2 cup Ontario maple syrup
· 1 teaspoon crushed red pepper flakes
· ½ teaspoon coarsely ground black pepper
Stir ingredients together in sauce pan. Heat through and brush onto ham throughout cooking process. Makes enough for a 12lb ham. Serve with generous helping of homemade maple mustard! For more great local recipes, check out Ontario Culinary.
· 2 lb. green beans
· 1 tbsp. olive oil
· 6 clove garlic
· 2 c. fresh bread crumbs
· 2 tbsp. butter
· 1 tsp. salt
· 1 tsp. ground black pepper
1. Heat oven to 400 degrees F.
2. Fill a large bowl halfway with ice water, and set aside. Bring a large stockpot with water to a boil. Add the green beans and cook until tender -- about 5 minutes. Immediately transfer beans to the ice water to cool. Strain and blot dry. Heat the olive oil in a medium skillet over medium heat. Add the garlic, and cook until soft. Remove from heat, toss in the bread crumbs, butter, salt, pepper, and the blanched beans. Transfer to a 6-cup baking dish.
3. Bake until the beans are tender and the bread crumbs are golden -- 18 to 20 minutes. Serve hot, warm, or at room temperature.
Dessert Course: Apple Cheese Danish paired with Grange of Prince Edward Estate Pinot Gris
· 1 package farmer cheese
· 0.33 c. sugar
· 1 egg
· 1 tsp. vanilla extract
· 0.25 tsp. salt
· 2 medium Gala apples
· 1 tsp. lemon juice
· 2 tsp. sugar, for apple mixture
· 1 sheet frozen puff pastry
· Sugar, for sprinkling
1. Combine farmer cheese, 1/3 cup sugar, egg, vanilla extract, and salt in a medium bowl.
2. Toss apples with lemon juice and 2 teaspoons sugar. Set aside.
3. Preheat oven to 400°F. Roll each pastry strip to a 6-inch square. Divide cheese mixture among squares. Top with apples, layering slices.
4. Fold in 2 opposite corners of dough to meet in middle of pastry. Sprinkle with sugar. Transfer to parchment-lined baking pan. Bake until golden, 20 to 25 minutes.