At the first sign of warm weather and the turning of the season, we’re all looking for ways to do away with any remnants of Winter. The kitchen is no exception – after all, what better way to enjoy spring than with a tasty meal and a glass of vino?
To that end, Jackson-Triggs Estate Chef, Tim Mackiddie, has created a set of recipes based on 2014’s predicted culinary crazes complete with a mix of seasonal wine pairings perfect for springtime entertaining. Perfect for patio dinners and spring entertaining.
Bon appetite!
Cauliflower is the New Kale
Cue the cauliflower! Whether pureed, baked, roasted or raw, cauliflower IS the new kale. Mackiddie gets creative with a Curry Soup with Cauliflower “Couscous.” A hint of curry and fresh flavours like cilantro and cumin leave a full mouth feel that pairs well with the smooth richness of the Jackson-Triggs Okanagan Estate Reserve Chardonnay 2012.
Curry Cauliflower Soup with Cauliflower “Couscous”
Wine Pairing: Jackson-Triggs Niagara Estate Reserve Chardonnay 2013
A hint of curry and fresh flavours like cilantro and cumin leave a full mouth feel that pairs well with the smooth richness of the Jackson-Triggs Niagara Estate Reserve Chardonnay 2013.
Ingredients
- 1 head of cauliflower, green leaves removed
- 2 tbsp olive oil
- 1 bunch cilantro, chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 tbsp butter
- 2 tbsp Madras curry powder
- 1 tbsp ground cumin
- 6 cups water
- 2 tbsp salt, 1 tsp pepper
Instructions
- Using a box grater, grate the florets off of the cauliflower so they resemble couscous. You will need 1 cup of “cauliflower couscous” to garnish the soup. Toss the “couscous” with olive oil and cilantro – set aside.
- Roughly chop up the remaining cauliflower florets, stems and stalk.
- Heat a medium size pot over medium high heat.
- Add in the butter and melt. Next add the onion and garlic, cook while stirring constantly for roughly 2 minutes or until the vegetables are translucent.
- Stir the curry powder, cumin, salt and pepper into the onions and garlic. Cook for 1 minute to lightly toast the spices.
- Add in your chopped cauliflower stalks and water. Turn the heat to medium-low, cover your pot with a lid and simmer until the vegetables are tender (roughly 30 minutes).
- Transfer the soup to a blender and puree for at least 1 minute to ensure a smooth texture.
- Add water to adjust consistency if needed. Adjust season with salt and pepper if needed.
- Pour the soup into serving bowls and place a spoonful of “couscous” mixture in the center for garnish.
Serves: 6
Root-to-Stalk Vegetables
Cooking with the whole vegetable – roots, stalk and leaves included – has a two-fold benefit: it reduces waste and guarantees fresher produce. Mackiddie explores this trend with his Warm “Entire” Beet Salad with Charred Mushroom Vinegar. Chopped hazelnuts add texture to whole roasted beets, producing a hearty dish that pairs perfectly with the smooth and rich berry-like aromas of the Jackson-Triggs Okanagan Estate Reserve Merlot 2012.
Spring Herb Salad with Fresh Goat Cheese, Lemon and Honey
Wine Pairing: Jackson-Triggs Niagara Estate Reserve Sauvignon Blanc 2013
The combination of arugula, goat cheese, lemon and honey produce a livelieness on the palette that is complemented by the fresh crispness of the Jackson-Triggs Niagara Estate Reserve Sauvignon Blanc 2013.
Ingredients
- 6 cups Baby arugula
- 1 bulb of fennel with fronds attached
- 1 bunch basil (green or purple)
- 1 bunch tarragon
- 1 bunch Dill
- 1 bunch of chervil or parsley
- 1 bunch of chive
- ¾ cups of fresh crumbled goat cheese
- 2 lemons juiced (Meyer lemons preferably)
- 2 tbsp good quality liquid honey
- 2 tbsp olive oil
Instructions
- Pick the green fronds from the fennel bulb and reserve. Next cut the fennel in half vertically.
- Slice very thinly, preferably on a mandolin.
- Gently pick the leaves of the basil, tarragon, dill and chervil.
- Slice the chives very finely.
- Toss the arugula, fennel and herbs together.
- Add in the lemon juice, honey and olive oil. Mix well.
- Season the salad with salt and pepper to taste.
- Top the salad with crumbled goat cheese.
Serves: 6
Ice Cream Sandwiches
I scream, you scream, we all scream for…ice cream sandwiches! Trend seekers can expect these playful desserts to get all of the attention this year. Mackiddie puts a twist on the sweet sammie with his Vanilla Ice Cream Sandwich with Honey Ginger Cookies. The Jackson-Triggs Okanagan Estate Reserve Riesling-Gewurtztraminer 2012 offers a touch of sweetness and a dab of spiciness to complement the honey ginger flavours in this spring dessert.
Vanilla ice cream sandwich with honey ginger cookies
Wine Pairing: Jackson-Triggs Niagara Estate Reserve Riesling-Gewurtztraminer 2012
The Jackson-Triggs Niagara Estate Reserve Riesling-Gewurtztraminer 2012 offers a touch of sweetness and a dab of spiciness to complement the honey ginger flavours in this spring dessert.
Ingredients
- 1L good quality vanilla ice cream
- 1/2 cup)sugar
- 1/2 cup butter
- 1/2 cup honey
- 1 egg
- tsp baking soda
- 2 cups all purpose flour
- 1.5 tsp ground ginger
Instructions
- Preheat your oven to 350degrees F.
- In a small bowl whisk together the flour, ginger and baking soda.
- In an electric mixer with a paddle attachment, mix together the butter, sugar and honey on medium speed until light and fluffy.
- Reduce speed to low and add in the egg. Beat for 1 minute then add in the flour mixture.
- Mix until just combined.
- Scoop roughly 1/4 cup of the batter onto a baking sheet lined with parchment paper. Space them roughly 6cm apart.
- Bake for 12 minutes then allow the cookies to cool on the baking sheet for 2 minutes.
- Transfer the cookies to a wire rack to cool completely.
- To build the sandwiches scoop 1/2 cup of ice cream between the cooled cookies.
Makes: 12 cookies
Follow Channels and Categories