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Charcuterie Board Tips and Tricks

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Creating your own charcuterie  board is similar to a choose your own adventure story with no rules. There are no cooking skills required and no need to get hung up on making it look like it's been plated for a food and wine magazine. What's important is that its memorable for an array of flavors and it is tasty!

For the ultimate wine experience, we recommend you enjoy your wine while  grazing on the salty and savory elements of a charcuterie board. Perseus Winery in the Okanagan has the perfect tips for your ideal board. Keep reading to become a charcuterie expert!

 

Recipe Credit: Perseus Winery

Prep Time: 20 minutes

As our charcuterie classes at Perseus winery have not slowed down in popularity, we thought we’d share some of our favorite tips on creating the perfect board! Look no further for your new favorite wine pairings for the upcoming warm weather. Charcuterie boards are a great way to put out a casual (but beautiful) option for those summer evening get togethers.

 

 

What you'll need:

  • A board (we love our branded ones from John Rousseau Designs in Summerland!)
  • Selection of protein - Cured and fatty meats are ideal (Capicola, Mortadella, Prosciutto, Genoa Salami, Pepperoni). Looking for a vegetarian protein? Add an assortment of nuts or grilled and sliced Portobello mushroom
  • Cheese Please! 3 cheese selections offer a variation of flavor combinations. One is a crowd-pleaser, one is unique, and one is mild. . Go for a soft and creamy cheese such as Brie; a firmer style cheese such as cheddar, Gouda or Gruyère; and a hard grating-style cheese like Parmigiano-Reggiano. Vegan cheeses are a great alternative to traditional dairy
  • In season fruits and vegetables (great for adding color!)
  • Crackers and / or a fresh baguette
  • Dips - we love putting cups of hummus on our boards
  • Olives and other small pickled or sweet 'fillers'

Start with your meats and cheeses - decide if you'd rather cut them into bit size pieces, or simply place it on the board with a small knife nearby.

We suggest working from the edges of your board inwards, as this can provide a barrier for smaller items on the board that may roll off easier.

Cut your fruit and vegetables and arrange it in the middle of the board - don't forget to leave room for crackers or bread on the side!

If you find  that you have run out of room, crackers and baguette slices look great in a basket beside your board,

Fill empty spaces in with nuts, dips, and olives! Either lay these out or put them in small bowls throughout the board.

Lastly, don't worry about getting everything on your board all at once! Keeping some items prepped and put aside makes filling up the board throughout the evening easy. Enjoy!

 

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Slow Roasted Cherry Tomatoes and Creamy Burrata with Sourdough Crostini

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Here at Kascadia, we never need an an excuse to make our ultimate burrata dish. It’s fresh, delectable and perfectly compliments every season and every reason. Close your eyes and imagine yourself...sinking your teeth into a crunchy sourdough crostini, smothered in juicy slow roasted cherry tomatoes and velvety smooth burrata cheese. Exactly...I had you at Burrata.

Now open up that bottle of wine that you’ve been eyeing all week and play something from our Kascadia playlist for goodness sake. We are going to tell you how to make the yummiest burrata appetizer that you’ve ever had! Don’t take our word for it. Your guests won’t be able to keep their hands off!

INGREDIENTS:

Burrata cheese

Heirloom cherry tomatoes or any yummy bite size tomatoes your heart desires

Fresh basil

Olive oil for roasting and Extra Virgin Olive Oil for drizzling 

Aged balsamic

4 medium cloves of garlic peeled; not chopped

Salt

Sourdough loaf to make crostini

INSTRUCTIONS:

  1. Place whole cherry tomatoes and cloves of garlic in a minimum 1” inch deep baking pan.
  2. Generously drizzle regular olive oil all over the tomatoes and garlic.
  3. Add a pinch of salt and mix well.
  4. Bake tomatoes and garlic in the oven for 40 minutes at 350 degrees. Remember to stir at 20 minutes.
  5. In the meantime, let’s cut up the bread! Cut your sourdough bread into crostini size pieces.
  6. Lightly brush regular olive oil onto the cut sourdough crostini pieces and pop those babies onto a medium heat skillet on the stove. Cook each side of the crostini until it is golden brown. We like our crostini golden and slightly crispy on the outside!
  7. So now your pan of tomatoes, olive oil and garlic should look like a juicy roasted tomato tapenade. You can pull that out of the oven and let it cool for 5 minutes.
  8. Arrange your delicious tomatoes and burrata cheese together on a dish. Julienne chop the basil and throw that on top.
  9. Drizzle Extra Virgin olive oil and aged balsamic over your burrata and tomato masterpiece.
  10. Last step - take your crunchy and yummy crostini and take a dip in the roasted tomato and burrata.
  11. You’re welcome :)

Click here to listen to our Kascadia Happy Hour Spotify Playlist



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The Tipsy Housewife Interview

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April Lee, otherwise known as Chicago based chef, foodie and blogger - The Tipsy House Wife tasted our Meyer Family Vineyard Gewürztraminer and loved it! We had the refreshing opportunity to interview April this week and got an inside look on her life and inspiration behind her content. Check it out below - you won't be disappointed! 

tipsy housewife wine influencer

April Lee (@TheTipsyHouseWife) 

What gives you the butterflies about wine? Why is wine meaningful to you?

What gives me butterflies about wine is discovering a wine that I didn't think I would like and finding that it literally dances in my mouth. I especially enjoy the way wine can adapt to different foods and I love exploring ways to create dishes that bring out the complex flavors of wine. Wine is meaningful to me because I feel that it is the "old soul" of alcohol. Everything about wine has so much history and you can taste it while drinking it. There are many times I've had felt like I was standing in the vineyard where the wine came from while drinking it. I also admire the blood sweat and tears that goes into making wine.  I just truly love the history behind wine. 

What would you pair the Meyer Family Vineyard Gewürztraminer with? 

I knew right away that I had to create a dish that was salty. I knew the juxtaposition of the sweet and salt would pair well so I created the Bleu cheese and Bacon Cheesecake. I wasn't wrong. 

Check out her recipe here

We absolutely adore your content! Where do you get your inspiration from?

I get my inspiration from any and every type of person who is dedicated to nourishing others. Whether it's the at home cook trying to put a meal on the table for themselves or their family, or the world renowned Chef trying to put a meal on the table to appeal to the masses.  Food is a love language and that love can be shown by anyone who makes the effort to put together ingredients to create something greater. 

cheesecake recipe wine pairing

Instagram: @thetipsyhousewife

Facebook: @tipsywife

 

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Best Za You'll Ever Make

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Wednesday. It’s the middle of the week - you’ve made it 3 days and only have 2 more to go. Go you! Today, we are sharing a recipe perfect for winding down and enjoying #WineWednesday. Introducing the “Best Za You’ll Ever Make” aka Kascadia’s version of a great pizza!

INGREDIENTS:

Pillsbury Pizza Dough

Olive oil

1 chicken breast

Onion

Garlic

Cremini Mushroom

Spinach

Pear

Dried Cranberries

Honey

Balsamic

Spice:

Mrs. Dash – Original version

STEPS:

  1. Set your music to a killer playlist. Check out "The Best Damn Za Playlist" on Spotify! http://spoti.fi/2xPLErY
  2. Grease up your pizza pan and preheat the oven to 425oC
  3. Roll out your dough in any way you like and pop it in the oven for 8 minutes
  4. Take a frying pan out, chop up your chicken and fry that baby up – throw in some Mrs. Dash while you’re at it!
  5. Take another frying pan out – chop up your onion, garlic and mushroom then throw those puppies on the pan
  6. Once the onions and mushroom mix look lightly cooked, throw in the chopped spinach
  7. NOTE: You’re doing the pizza dough, chicken and veggie mix simultaneously so don’t mess it up – eyes on the prize people!
  8. Take your dough out of the oven and set it aside for a second while you catch your breath
  9. Finish cooking the chicken and veggie mixture up (NO pink in that chicken)
  10. Alright, this is where the beauty of the dish starts to come together…
  11. Take your dough and drizzle a little olive oil on it and then add some more Mrs. Dash (she’s our fave)
  12. Cut up the brie cheese into small, thin pieces and put it on the soon to be pizza
  13. Add the chicken and sautéed veggie mixture on top
  14. Now, go ahead and thinly slice your pear – throw it on top
  15. Grab a handful of the dried cranberries and sprinkle them on top  
  16. Pop that baby back in the oven for another 10-15 minutes or until golden brown (We’re going to be honest and say we didn’t use a timer so just watch until it’s golden brown)
  17. After putting the za on a cutting board drizzle honey and balsamic on top
  18. Voilà! You’ve made the best darn pizza you have ever laid your eyes on! Bravo!

Wine Pairing:


Try the 2016 Meyer Family Vineyard Gewurztraminer with this pizza. You won’t regret it!

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