trying to get home for xmas. New traffic extension for Google Chrome: https://t.co/MXy7N9dU
| 01 February 2012
Recipe suppled by Chef Robin Howe of Wine Country Catering.
I've had the pleasure of sampling some of Chef Howe's creations at Reif Estate Winery in Niagara-on-the-Lake. His recipes appeal to me because they seem complicated, yet the flavours come through so clearly in each dish. Don't be frightened away by the number of steps in this recipe. It comes together very quickly and easily. The final result is elegant enough for a special occasion. But, if you're like me, you'll want to nosh on these any time you feel the urge for comfort food!
| 31 January 2012
This recipe comes to us courtesy of Jackson-Triggs Niagara Estate Winery.
If you're an oyster lover, you've no doubt heard of Mignonette sauce. Typically spooned onto oysters served on the half shell, it's a combination of black pepper, salt, vinegar and sweet shallots. This recipe is an updated, and flavour enhanced, version of that classic. The addition of icewine as the star ingredient in place of red wine vinegar is not as unusual as it may sound at first. Icewine has natural acidity that can easily take the place of vinegar in pretty much any dish, and the wine's natural sweetness actually brings out the brininess of the oysters. The sweet, sour and salt in this dish balance out completely. Sip a glass of the Gewürztraminer Icewine while you're tossing back this delicacy.