Basket Case Picnics, Serves 6 This version of crème brûlée is not made with eggs – instead uses the acidity of Icewine, a very sweet dessert wine, to set the cream. Because it is not baked, it can be beautifully presented in wine … [Read more...] about Icewine Crème Brûlée
Recipes
Applewood Smoked Okanagan Rainbow Trout
Applewood Smoked Okanagan Rainbow Trout “I made this delicious dish with local rainbow trout and it was divine” Chef Rob Cordonier, Hillside Bistro at Hillside Winery, Naramata Serves 4 people Ingredients: 4 skin-on trout fillets with pin … [Read more...] about Applewood Smoked Okanagan Rainbow Trout
A Celebration of Apples & Kale
Thankfully super star veggie Kale continues to stay on the hit list for favorite food trends this year. With its super blast of vitamins jammed into its every bite of leafy goodness, I try to eat as much of it as possible. Just recently out of season (hint* my farmer Wolf … [Read more...] about A Celebration of Apples & Kale
Recipe: Pan Seared Venison Steaks
Pan Seared Venison Steaks with Cannery Brewery Blackberry Porter Cream Reduction Recipe by Jordan Ash, Executive Chef/Owner Flambe Catering Ingredients: 1 lb thinly sliced venison loin steaks, about ¼” thick (pork loin or chicken breast would work fine too … [Read more...] about Recipe: Pan Seared Venison Steaks
The Jam Goddess – Irene Ens – Meyer Lemon Marmalade
Meyer Lemons are the hybrid of a lemon and an orange and taste more like orange than lemon. Once rare, most large grocery stores now carry them. I have noticed two kinds – one that looks very much like a lemon and is yellow and one that is a pale orange and is … [Read more...] about The Jam Goddess – Irene Ens – Meyer Lemon Marmalade