Our Featured Recipes.
Our recipes page will always be a work in progress so if you have any special recipes that you would like to share with us and our community of wine enthusiasts please send them to us.

                      Especially those that pair with our wines!

Baked Ribs with Spicy Blackberry Sauce

Yield: Makes 4 servings

• 4 teaspoons chili powder
• 4 garlic cloves, minced
• 1 teaspoon salt
• 2 slabs baby back pork ribs (about 2 pounds)
• 2 1/2 cups fresh blackberries or frozen, thawed
• 1/2 cup ketchup
• 1/2 cup honey
• 1/2 cup minced peeled fresh ginger
• 2 tablespoons balsamic vinegar
• 2 teaspoons hot pepper sauce


Preheat oven to 400°F. Mix chili powder, garlic, and salt in small bowl; rub mixture into ribs. Place ribs on large rimmed baking sheet, meaty side up. Bake ribs 50 minutes.

Meanwhile, puree remaining ingredients in blender until almost smooth. Strain blackberry puree into heavy medium saucepan; discard solids in sieve. Cook puree over medium-high heat until reduced to 1 cup, stirring frequently, about 5 minutes. Season sauce to taste with salt and pepper.

Brush ribs with enough sauce to coat. Continue baking until sauce browns and forms thick glaze, about 10 minutes longer. Cut slabs between bones into individual ribs. Serve with remaining blackberry sauce.

Chili-Beef Skewers

Yield: makes 4 servings

• 8 wooden skewers
• 1/2 cup fresh cilantro
• 4 cloves garlic, thinly sliced
• 3 tbsp low-sodium soy sauce
• 1 tsp grated orange zest
• 1 tsp sriracha
• 1 tsp fish sauce
• 1 tsp brown sugar
• 1 lb lean beef sirloin, cut into 1/8-inch strips
• 1 each red, green and yellow bell peppers, cored, seeded and cut into 2 1/2-inch pieces (optional)
• Vegetable oil cooking spray

Dipping sauce
• 1/2 cup lowfat mayonnaise
• 2 tbsp chopped fresh basil
• 1 tbsp fresh lime juice
• 1 tsp fish sauce

Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce and sugar in a food processor. Transfer marinade to a resealable plastic bag; add beef. Seal bag, toss and set aside up to 30 minutes.

Combine dipping sauce ingredients in a bowl. Thread 4 pieces of pepper and 2 beef strips on each skewer, alternating beef and peppers. Coat grill rack with cooking spray; heat grill to high; cook until cook until meat is no longer pink, about 3 minutes.


Quebec Duck with wild mushrooms and cranberries with a Maple, Rye Mango Marinade

Yield: 6 servings

3 Duck Breasts

1 Cup      Maple syrup
2/3          Cup Canadian Whisky
3 tbsp     Hoisin sauce
3 tbsp     Oyster sauce
½ Cup     Pureed Mango
1 tsp       Ground ginger
1 tsp       Red curry powder
3             garlic cloves minced

Salt & Pepper to taste

3 tbsp     Olive oil
½ cup     Wild mushrooms such as Chantrelle or Morel
½ cup     Cranberries
½ cup     Chardonnay
2 tsp       Ground cardamom

Salt & Pepper to taste
Argula shoots (optional)

1. For marinade, mix ingredients together in a small sauce pan over low heat and cook gently until reduced by 2/3 and set aside to cool.

2. Place breasts in marinade in a resealable plastic bag and refrigerate for 12 hours. Remove breasts and pour marinade thru a fine mesh strainer. Place marinade in a saucepan over low heat and reduce until syrupy.

3. In an oiled oven proof pan over medium heat, sear breasts, skin side down. Transfer pan to a 450 degree oven & bake for 5 minutes. (Duck should be pink in the centre.)

4. For garnish, place olive oil in a small frying pan and sauté mushrooms and cranberries for no more than 5 minutes. Deglaze with wine and reduce by half. Add cardamom and season with salt and pepper.

5. To serve, pour a drizzle of reduced marinade across 6 plates. Place some mushroom-cranberry mixture in the centre. Cut Duck breast diagonally and lay 3 or 4 strips overtop. Garnish with argula shoots if desired.


Roasted Portobello Mushrooms with Fontina Cheese & Pine Nuts

Yield: Serves 4

These hearty mushrooms are a stellar start to the meal.

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 2 garlic cloves, minced
• 4 4-to 5-inch-diameter Portobello mushrooms, stems removed
• 8 ounces Fontina cheese, cut into 3x1/2x1/2-inch strips
• 4 slices bread from crusty round loaf, lightly toasted
• ½ cup roasted sesame seeds

Position oven rack 6 inches from broiler. Preheat broiler. Mix first 4 ingredients in bowl. Place mushrooms, stem side up, on heavy large baking sheet. Brush with oil mixture. Season with salt and pepper. Broil mushrooms until just cooked through, about 3 minutes. Place on work surface. Set oven temperature at 450°F.

Cut each mushroom crosswise into 1/2-inch-wide strips place atop each bread slice with sesame seeds. Place bread on baking sheet. Bake until cheese melts, about 5 minutes.

Cioppino's Mediterranean Grilled Steak

Yield: Serves 4

• 4 beef rib-eye steaks (each 150 g), fat trimmed and silverskin removed
• 30 mL aged balsamic vinegar
• 5 mL sherry vinegar
• 60 mL extra-virgin olive oil
• 12 g chopped mixed herbs (rosemary, sage, thyme) (about 60 mL)
• 1.25 mL chopped garlic
• 200 g arugula micro greens
• 16 Sun Gold cherry tomatoes
• 60 mL lemon-shallot-honey vinaigrette

Lemon-Shallot-Honey Vinaigrette
• 150 ml (2/3 cup) fresh lemon juice
• 90 ml (6 tbsp) honey
• 50 ml ( 1/4 cup) white wine vinegar
• 75 ml (1/3 cup) Dijon mustard
• 50 g (2 oz) chopped shallots
• 40 g shaved Parmesan cheese
• 50 mL red wine sauce

Instead of serving the traditional beef alla Fiorentina, or porterhouse steak, I use rib-eye, which is more service- and customer-friendly because it is a smaller cut. Just like the classic, the meat is marinated and served rare. Serve this steak with cannellini bean ragout and sautéed borccolini.

Place steaks in a glass or stainless steel container. Drizzle wit balsamic and sherry vinegars and olive oil, then sprinkle with mixed herbs, garlic and black pepper on both sides. Allow steaks to marinate at room temperature for 45 minutes to 1 hour.

Preheat a barbecue to high. Remove steaks from marinade (discard marinade) and season with salt. Cook for 8 minutes per side for rare (or 10 to 12 minutes per side for medium rare). Remove the steaks from the grill and allow to rest. Cut each steak into six slices.

Place arugula, cherry tomatoes and vinaigrette in a medium bowl and toss well to combie.

To serve, place six slices of steak onto each of four serving plates. Drizzle red wine sauce on and around the meat. Place four tomatoes around the meat, then top each steak with the arugula salad. Finish with a sprinkling of the shaved Parmesan.

Venison Bourguignon

Prep Time: 30 Minutes
Cook Time: 3 Hours
Ready In: 2 Days 3 Hours 30 Minutes

Servings: 8
"A two-day marination of the meat in the refrigerator and long, slow cooking ensure tenderness and flavor for this Venison version of a traditional French dish. Hearty, but elegant enough for a dinner party."

3 cups Nebbiolo wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds Venison tenderloin cubed
4 tablespoons olive oil, divided
1/4 pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced

1. For marinade: In a large bowl, combine the wine, brandy, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed venison. Cover and marinate in the refrigerator for 2 days.

2. Preheat oven to 300 degrees F (150 degrees C).

3. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and sauté for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.

4. In the same skillet, add the bacon and sauté until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.

5. Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and sauté for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.

6. Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.

7. Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.

8. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and sauté for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

9. Serve over rice or egg noodles.

Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

Yield: Serves 6

• 3 pounds whole pork tenderloins
• Kosher salt and fresh cracked pepper to taste
• 1 cup prepared olive tapenade
• 1/2 cup crumbled bleu cheese
• 3 tablespoons minced fresh thyme
• 4 tablespoons canola oil, divided
• 1/2 cup all-purpose flour
• 3 shallots, minced
• 1 cup dry white wine
• 4 teaspoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 6 tablespoons cold unsalted butter, cut into pieces
• 2 tablespoons minced parsley

1. Preheat oven to 400 degrees F (200 degrees C).

2. Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.

3. Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.

4. Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.

5. Roast in preheated oven to an internal temperature of 160 degrees F (70 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.

6. Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.

7. To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.

Maple Meringue Pie

Yield: Serves 6

• 3 eggs, separated
• 1 cup (250ml) Maple syrup
• 1/3 cup (75ml) all-purpose flour
• 1 tsp (5 ml) vanilla
• or 1/4 cup all-purpose flour
• 2 Tbsp (30ml) margarine
• plus 4 tbsp (70ml) whole wheay flour
• 9 inch baked pie shell
• 1/2 cup (125ml) water
• 3 Tbsp (45 ml) maple syrup

In small mixing bowl, beat egg yolks until light, add flour alternately with water.

Add maple syrup and vanilla.

Pour in a double boiler; add margarine; cook over hot water, stirring until smooth and thick.
Cool for 5 minutes.

Pour into pie shell.

Beat eggwhites stiff, add maple syrup gradually, and continue beating well.

Spread over filling, sealing all edges.

Bake at 350 degrees for 10 minutes until lightly browned.

Lemon Asparagus Pasta

Yield: Serves 4

1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
1 pound good quality Linguine
3 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons freshly grated lemon zest (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup finely chopped fresh parsley leaves
Accompaniment: freshly grated Parmesan cheese

1. In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.

2. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.

3. In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.

4. Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.

5. Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.

6. Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

Leek and potato soup with Traditional Balsamic Vinegar of Maipo

Yield: Serves 6

• 1 kilogram o f leeks
• 800 grams of potatoes
• 100 grams of pork bacon
• 1 onion
• 1 carrot
• 1 stalk of celery
• 1 clove of garlic
• 1 bay leaf
• 1 sprig of rosemary
• 1 small handful of sage leaves
• 50 grams of butter
• 1 glass of dry white wine
• vegetable broth
• olive oil
• salt and pepper to taste
• Traditional Balsamic Vinegar of Maipo

1. Finely chop all the vegetables and spices, except the bay leaf, leeks and potatoes; add salt and pepper and slowly sauté vegetables in a heavy casserole dish with oil and butter.

2. Add the finely chopped bacon and the wine.

3. Let the liquid evaporate and add 2 teaspoons of Traditional Balsamic Vinegar.

4.Add the leeks (cut into slim strips), the potatoes (peeled, and cut into small cubes) and the bay leaf.

5. Add the broth, cover, and cook over a slow heat until thè vegetables are cooked and the soup is creamy.


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