Proscuitto-Wrapped Roasted Ontario Asparagus with The Grange of Prince Edward's 2011 Select Gamay
- 1 lb (454 grams) Ontario asparagus spears (about 20)
- 6-8 paper-thin slices of Ontario prosciutto, fat removed
- 1 tbsp (15 ml) extra virgin olive oil
- Freshly ground pepper
- 1/2 cup (125 ml) freshly grated Reggiano Parmesan
- Shaved Reggiano Parmesan
- 1 lemon, quartered
- Snap tough ends off the asparagus, rinse well, pat dry and sprinkle liberally with olive oil
- Season well with freshly ground black pepper and sprinkle with parmesan cheese.
- Divide asparagus into bundles of 2-3 stalks each
- Slice 6-8 slices of prosciutto in half lengthwise, carefully wrap around the centre of the asparagus bundle, exposing the tips and dust with shaved parmesan cheese
- Place bundles on barbeque and grill until prosciutto is just cooked and asparagus is still crunchy.
- Or heat oven to 375 degrees F, place the bundles into an oven-proof dish and roast 10 minutes.
- Arrange on a platter, serve at room temperature with a lemon wedge.
Recipe by Jackie De Knock of Gourmet Safari.com
Creamy Wild Leek & Mushroom Crostini with The Grange of Prince Edward's 2012 Select Pinot Noir
If you want to make this into a main dish, serve it with pasta.
- 2 tbsp butter, divided
- 1/2 cup wild leek bulbs, chopped
- 1 lb mixed mushrooms (shitake, crimini, button), chopped
- 1/2 cup wild leek leaves
- 1/2 cup Harmony Dairy 10% Cream or Whipping Cream
- Bagutte, sliced diagonally 1/4-inch-thick
- 2-3 tbsp canola oil
- Salt and white pepper to taste
- Heat skillet on medium-high heat, add half the butter. Once the butter has melted add wild leek bulbs and saute for 3-4 mins.
- Add mushrooms and remaining butter and saute until mushrooms start to caramelize on the edges, about 8 minutes.
- Add wild leek leaves and saute until leaves are wilted, add cream. Over medium-high heat, reduce cream until it sticks on the backside of your spoon. Turn heat down to low.
- Turn oven to broil. Brush oil over both sides of baguette slices and put under broiler until browned on both sides.
- Top crostini with warm sauce and season with pepper and salt. Serve immediately.
Want to find out more about wild leeks and other delicious Ontario-grown produce? Check out Culinarium’s blog.
Beet Bruchetta by Chef Marc Breton with The Grange of Prince Edward's 2012 Select Pinot Noir
- 2 lb beets, preferably small with tops still attached
- 1 head garlic, unpeeled
- 1 clove garlic, chopped
- 1 bunch green onion, chopped
- 1-2 jalapenos, seeded and finely chopped
- Juice and zest of 1 lemon
- 1/4 cup red wine vinegar
- 2 tbsp balsamic vinegar or brown sugar
- 1/4 cup cold pressed canola oil
- 2 baguettes
- 1/2 lb feta cheese
- Wash beets, dry, wrap in foil and bake at 375F until tender when pierced with a fork.
- Cool slightly, trim top and bottom, and rub skins off with fingers or a towel that you don’t mind getting stained.
- Dice beets fairly small.
- In simmering water, poach whole garlic for approximately 4 minutes.
- Cool, peel and slice thinly
- Add to beets along with remaining ingredients (except bread and cheese).
- Season to taste, but remember the feta is a little salty.
- Add a little more brown sugar or lemon depending on balance of taste.
- Slice bread thinly, brush oil over and toast at 375F until light brown.
- Beet mixture should be at room temperature.
- Top toast with beets and crumble feta on top.
- Dust with cracked black pepper and desired chopped herbs.
Kasekrainer (Pork and Cheese Sausages) with The Grange of Prince Edward's 2011 Select Cabernet Franc
- 2 kg ground Ontario pork, lean
- 50 g salt
- 875g ground Ontario pork back fat
- 3g black pepper
- 4g caraway seeds
- 4g mustard seeds
- 4g Ontario garlic
- 6g sugar
- 1/4L cold water
- 575g Ontario cheddar -- we like St. Albert's!
- 1 packet hog casing soaked in water
- In a mortar and pestle, grind black pepper, caraway seeds, mustard seeds.
- Mince garlic cloves.
- Ensure the meats are very cold when mixing them. Mix together, by hand, lean pork, fat and all seasonings and spices until thoroughly incorporated. Add water and continue to mix until absorbed and texture is tacky. Add cheese and mix until evenly distributed.
- Stuff cold sausage mix firmly into hog casings. Twist and pinch the sausages in 5” lengths to create links. Refrigerate until ready to smoke.
- Set smoker to 145F. Soak apple wood chips in water.
- Drain woodchips and place in smoking tray or compartment. Add kasekrainer sausage to smoker and smoke for 1 hour or until internal temperature reaches 145F. Chill sausages.
- When ready to serve grill over hot camp fire grill, until heated through.
By Chef Albert Ponzo -adapted from Le Select Bistro
A Very Good Steak with The Grange of Prince Edward's 2011 Select Cabernet Franc
- 2 VG Meats Tenderness Tested, Bone-In, Ontario Striploins
- 2 tbsp Ontario cold pressed canola oil
- 1 tbsp coarse sea salt
- 1 tbsp Ontario butter
- 1 tsp thyme
- 1 tsp horseradish
- Preheat grill.
- Pat steaks dry with paper towel.
- Sprinkle liberally with salt on both side.
- Coat meat with cold pressed canola oil.
- Sear steaks approximately 3 minutes per side, flipping only once. Remove from heat and let rest for 7 minutes.
- Meanwhile, mix horseradish, thyme and butter together in small bowl until smooth.
- Once rested, slice steak against the grain into half inch slices. Arrange in a cast iron pan, top with horseradish butter and serve!
By Kevin Van Groningen- adapted from VG Meats