Browsing CategoryRecipes

‘The Okanagan Table: The Art of Everyday Home Cooking’ Ingredients 3 sage leaves 1 fl oz Dark Horse rye 1 fl oz Ginger Honey ½ fl oz fresh lemon juice 1 egg white (optional) Ginger Honey ½ cup water 2 tbsp finely chopped        ginger Peel of 1 orange ½ cup honeye [  Serves 1  ] Ginger Honey In a small pot, bring water and salt to a boil.  Add ginger and orange peel and simmer for 10 minutes.  Add honey and stir until dissolved.  Strain and chill. Next put sage in a Boston Shaker and muddle with a…

Bacon-wrapped plums This is our version of angels on horseback (a savoury canapé of bacon-wrapped oysters), but in my opinion, tastier. I buy the plums from farmers who have heirloom plum trees. If you can’t find fresh plums, use dried prune plums, and rehydrate them a little bit. We serve this in the restaurant on our fall/winter menu.   Ingredients • 16 fresh or dried Italian prune plums, pitted • 8 slices bacon, halved lengthwise —– Bue Cheese Mousse • 1/4 cup + 1/2 cup whipping (35%) cream (divided) • 1 tsp gelatin powder • 1/4 cup blue cheese —–…

by Chef Dixie-May Kunicky Directions Berry salad: Combine all ingredients together in a bowl and place in the fridge so all the flavours can come together. Let stand for at least 1 hour. Meringue: Preheat oven to 350 °F. Place chocolate in a microwave safe bowl and microwave for 30 second increments stirring after each segment till partially melted then set aside. Beat the egg whites, vanilla and salt together till soft peaks form. Gradually add sugar and beat till the peaks become stiff and shiny. Gradually fold in chocolate and chilli flakes until combined. On a baking sheet lined…

In a pretty 1.25 litre pitcher full of ice add: • 2 oz. Gin (preferably Doctor’s Orders;) • 4 oz. Naramaro • 2 oz simple syrup or honey syrup • 3 oz freshly squeezed lemon juice • Sliced cucumbers (around 8-10 slices) • Sliced fresh or frozen strawberries Mix well and top with soda. Enjoy! Serves 2-4 of your favourite people

Local chef Dixie-May Kunicky shares this lovely recipe celebrating BC halibut season. She suggests pairing it with Langley based winery Domaine de Chaberton’s 2014 Valley Chardonnay. Dixie says the wine boasts “lots of peach and pear, a good balance in acid and it was only $14!” Cheers! Ingredients: Fish Marinade: 4 portions fresh halibut (sourced from your local fish monger) 4 slices fresh lemon Juice of half a fresh lemon 1/3 cup dry white BC wine Drizzle of olive oil ½ tsp of salt ½ tsp pepper 1 Tbsp canola oil Salsa Fresca: 3 Roma tomatoes, diced 1 shallot, finely…

Every cook should know how to create a frittata. Much lighter than a pastry-lined quiche, they are also much easier and much faster to whip up in a pinch. Super flexible with ingredients, frittatas make for a fabulous catchall for leftovers in the fridge. Vary the cheese, herbs, meats or seafood and veggies, and serve for breakfast, brunch, lunch or dinner – only rule that must be followed in my book is to use a cast iron pan. Cold frittatas are also wonderful to pack for your winery picnic.   Ingredients: 8 farm fresh eggs ½ cup milk salt &…

This delicious recipe was created by Naramata blogger and Food & Wine Trails writer Elaine Davidson. It was inspired after a taste of the brand new line of artisan chocolate being created at Okanagan College’s Pastry and Culinary Arts Program! Want a taste? It is for sale in the cafeteria campus in Kelowna. Follow Elaine and her delicious musings on naramata-blend.com. Oh, and make these cookies! Ingredients: 1 3/4 cups all-purpose flour 1 1/4 cups unsweetened Dutch-process cocoa powder 2 tsp baking soda 1/4 tsp salt 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature 1 1/4 cups granulated…