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. 

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

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

Ingredients

  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

Instructions

  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

Ingredients

  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

Instructions

  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

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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 

Ingredients

  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

Instructions

  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