Our elegantly simple yuletide menu will tickle your taste buds! Naturally, traditional fare is in order, but some dishes have been revisited and now come with an exotic twist.
DateOctober 31, 2017
The holiday season means happy get-togethers and sharing meals with friends and family. A potluck dinner sounds just right, with each guest bringing his or her own specialty. Our menu is designed to honour traditions from here and afar – a journey around the world in a few dishes! There’s three-meat tourtière, turkey and stuffing, Chinese steam buns mantous) with five-spice pork, Creole coconut shrimp and, to finish off, pavlova, created by a New Zealand chef in honour of the Russian ballerina Anna Pavlova.
The same goes for beverages. Whether they originate in Oregon, Italy, France, Venezuela, Mexico, Spain, Greece or Quebec, our wines and spirits will make exemplary pairings to your meals. It goes without saying that the holidays are often identified with bubblies and you’ll find several suggestions, tips and ideas here for ushering in the New Year. Lovers of reds and whites will also make merry. Even rosés can take part in the celebrations because they’re fashionable year-round. We also feature Quebec products that you won’t be able to resist.
250 ml (1 cup) vodka 250 ml (1 cup) white, amber or spiced rum 750 ml (3 cups) apple juice 750 ml (3 cups) ginger ale 3 cinnamon sticks 500 ml (2 cups) ice cubes 1 apple (green or red), thinly sliced
1. Combine the vodka, rum and apple juice in a punch bowl. 2. Add the cinnamon sticks. 3. Cover, refrigerate and let macerate for at least 3 hours. 4. Before serving, add the ice cubes and ginger ale to the punch bowl. 5. Serve in old-fashioned glasses. 6. Decorate the glasses with thin slices of apple.
What better than this Christmas punch to welcome guests to your holiday table? Combine vodka, white or brown rum like our Diplomatico Reserva, apple juice, ginger and cinnamon. And garnish with your choice of fruit: cranberries, pomegranate seeds, slices of orange, apple, lime..
It’s practical, festive and a seasonal bonus. Basic antipasti include charcuteries, marinated vegetables or stuffed bell peppers. Our recipe includes Campari olives, grapes wrapped in nuts and goat cheese, Parmesan artichokes, Gorgonzola candies and devilled eggs. But keep in mind that these goodies are meant to be appetizers, so try not to overload the platter. Think quality, not quantity.
Artichoke and parmesan gratin
Preparation: 10 minutes Cost per unit: about $0.50 Makes 16
8 canned artichoke hearts, halved lengthwise 60 mL (1/4 cup) bread crumbs 45 mL (3 tbsp) parsley 1 small clove garlic, minced 80 mL (1/3 cup) grated Parmesan cheese Salt and pepper Lemon quarters, olive oil
1. Thoroughly drain and, with a paper towel, dry off artichokes. 2. Preheat oven to broil. 3. Place artichokes on baking dish, cut-side up. 4. Season with salt and pepper. 5. In a bowl, combine bread crumbs with parsley and garlic. 6. Spread mixture over artichokes and sprinkle with Parmesan. 7. Broil a few minutes, until cheese toppings turn golden. 8. Serve hot with lemon quarters and a dash of olive oil.
Preparation: 10 minutes Cooking: 5 minutes Cost: about $7 Makes 500 mL (2 cups)
15 mL (1 tbsp) olive oil 4 sprigs rosemary 4 sprigs thyme, plain or lemon 2 bay leaves 500 mL (2 cups) mixed olives, drained 30 mL (2 tbsp) coriander seeds 45 mL (3 tbsp) Campari liqueur Orange zest and juice
1. Heat oil and cook herbs and coriander until aromas emerge. 2. Add olives, Campari, orange juice and zest. 3. Simmer until juice is reduced to half. Transfer olives to a jar.
Goat-cheese and nut-wrapped grape bites
Preparation: 25 minutes Cooking: 5 minutes Cost per unit: about $1 Makes 18
18 seedless red or green grapes 1 150-g (¼-lb) log goat cheese 1 sprig rosemary, minced 125 mL (½ cup) bread crumbs 125 mL (½ cup) pecans, crushed 60 mL (¼ cup) flour 2 eggs, whisked Vegetable oil, for frying Honey (optional), to taste
1. In a bowl, combine bread crumbs, pecans and rosemary. Season with salt and pepper. 2. Coat each grape in goat cheese, rolling between your palms to evenly spread the cheese. 3. Dip grapes in flour, then eggs, then pecan mixture. 4. Heat oil in a skillet. Fry in oil until golden and crunchy. 5. Drain grapes of excess oil and serve hot, adding a fine drizzle of honey, if desired.
Preparation: 30 minutes Cooking: 10 minutes Cost per unit: $1.34 Makes 12
Stuffing 150 g, or about 250 mL (1 cup), Gorgonzola cheese 125 mL (½ cup) roasted walnuts, crushed 60 mL (¼ cup) dried cranberries 45 mL (3 tbsp) 35% cooking cream 15 mL (1 tbsp) honey Freshly ground pepper 6 phyllo-pastry sheets Melted butter Honey (optional), to taste
1. Stuffing: In a bowl, combine all ingredients. Season with pepper and set aside. 2. Preheat oven to 220ºC (425ºF). 3. Cut each phyllo-pastry sheet into 2 halves to make 12 equal rectangles. 4. Place a scoop of the Gorgonzola mixture on one end of each half-sheet and roll it en papillote. 5. Pinch both open ends of each roll to seal, making them look like of a wrapped candy. 6. Brush lightly with melted butter. 7. Bake in oven until golden, 10 minutes. 8. If desired, drizzle with honey before serving.
Sun-dried tomato devilled eggs
Preparation: 25 minutes Cost per unit: about $0.50 Makes 12
6 hard-boiled eggs, shelled 30 mL (2 tbsp) mayonnaise 30 mL (2 tbsp) minced sun-dried tomatoes 15 mL (1 tbsp) chopped chives 5 mL (1 tsp) Dijon mustard 5 mL (1 tsp) minced capers 1 anchovy filet, minced (optional) Juice from 1/2 lemon Salt and freshly ground pepper Grated Parmesan, to taste Basil leaves, to taste
1. Cut eggs in half lengthwise, scooping the yokes into a bowl. Set aside the egg whites. 2. Add remaining ingredients to egg yokes and mix. 3. Stuff egg whites with the mixture. 4. Garnish with grated Parmesan and basil leaves.
What to drink with this antipasto
Our hors-d’oeuvres go well with different wine types – an ideal matchmaker for the cocktail hour. The Domaine du Vieil Aven has both freshness on the palate and a smooth aftertaste. Try it with our goat-cheese-and-nut-wrapped grape bites, or our devilled eggs with candied tomatoes, basil and anchovies. The Forget-Brimont Champagne’s mellow character makes it an impeccable partner for our Gorgonzola candies, while the Belgian lager Martens Pilsner is a pleasant match for the artichoke-and-Parmesan gratin. Its thirst-quenching qualities delicately underscore the saltiness of this dish.
If you’re a shrimp lover, these cocktail nibblies will charm your taste buds. They’re sweet and savoury, just like many Creole dishes. The shrimp are first coated in flour and coconut flakes, then fried and served with a caramel sauce – a distinct departure from the usual Creole seafood stew. This is an ideal dish to bring to a festive potluck. Serve lukewarm, or pop it in the oven for a few minutes beforehand.
Preparation: 15 minutes Cooking: 2 to 3 minutes Cost per unit: about $9.00 4 servings
Shrimp 12 large 6/8 shrimp 125 mL (1/2 cup) flour 2 eggs, whisked 250 mL (1 cup) grated coconut Salt and pepper Vegetable oil, for frying
Sauce 125 mL (1/2 cup) sugar 45 mL (3 tbsp) water 1 green onion, chopped 1/2 jalapeno pepper, finely chopped 30 mL (2 tbsp) sherry vinegar Orange zest and juice
Garnish Fresh coriander Orange zest
1. Orange-caramel sauce: In a saucepan, combine sugar, water, green onion and chopped pepper, and cook until caramel forms. 2. Deglaze with vinegar and orange juice. 3. Add zest and set aside. 4. Coconut shrimp: Coat shrimp in flour, dip in egg, then roll in coconut. 5. In a skillet, fry a few minutes until golden. 6. Season with salt and pepper. 7. Serve with orange-caramel sauce and garnish with coriander and orange zest.
What to drink with this coconut shrimp?
Champagnes like Paul Goerg 1er cru are great with fried food. The crispness and fizz will cut through the rich shrimp batter. In this case, the hints of brioche and butter in the Chardonnay will bring out the sweetness of the dish. There are two other Chardonnays we recommend: Adega de Pegões, which has notes of peach and vanilla, and La Crema, with notes of apple, toasted hazelnut and maple. You won’t go wrong with these three cuvées, virtually custom-made for this flavoursome dish.
Every family says its own tourtière recipe is the best! But if you’re ready for a change, our three-meat version might come in handy. Adapt it any way you wish. For example, you could use game meat with boreal spices and wild mushrooms. If a taste of Alsace tempts you, replace the lamb with lardons and add a little white wine. Or go Moroccan with cinnamon, cumin and coriander. Tourtières can be prepared in advance and kept in the freezer for weeks until the big day finally arrives. It’s also a handy dish to bring to a yuletide potluck affair.
Preparation: 45 minutes Cooking: 1 h 40 Cost per serving: $6.75 4 servings
Meat 225 g (1/2 lb) each: veal, turkey and lamb, small cubes grain-fed 1 onion, chopped 2 cloves garlic, chopped 250 mL (1 cup) each: diced carrots, minced celery 2 bay leaves 5 mL (1 tsp) dried thyme 80 mL (1/3 cup) red wine
Sauce 15 mL (1 tbsp) butter 22 mL (1 1/2 tbsp) flour 310 mL (1 1/4 cups) chicken stock 2 rolled dough pieces 375 mL (1 1/2 cup) peeled potatoes, diced 1 egg, beaten
1. Meat: Mix all ingredients. Keep refrigerated for 4 hours, then remove bay leaves. 2. Sauce: Melt butter in a saucepan, add flour and stock, whisking constantly. Bring to a boil and simmer until thick. Let rest until warm. 3. Preheat oven to 175°C (350°F). 4. Cover the bottom and sides of a 23-cm (10-in) springform pan with the rolled dough. 5. Mix meat preparation with potatoes and season generously. 6. Add to pan, add sauce and cover with dough. Brush with egg and cook in the centre of the oven for 90 minutes. 8. Let rest for 20 minutes before removing from oven.
What to drink with this tourtière?
A Châteauneuf-du-pape will certainly elevate the celebratory mood! What’s particular about this appellation is that 13 varieties of grape (including white ones) combine to form its unique character. Grenache and Syrah – typical of Rhône wines – are the most prominent among them. Robust, structured, with notes of black fruit and cedar, the Fiole du Pape suits the meatheavy tourtière to a tee. You’ll find similar aromas in the Masciarelli, an Italian red redolent of spice and underbrush. The tannic Cabral Reserva from Portugal’s Douro region is another suitable match, made entirely of local grapes including the Touriga Nacional.
Five-spice powder is a Chinese seasoning mixture of cinnamon, Szechuan pepper, clove, star anise and cardamom. The combination can be adapted to suit your personal taste or available ingredients. Our pulled-pork marinade also includes soy sauce, fresh ginger, lime and fennel. The recipe is easy to follow, and the finished product will impress your guests. The pork is used as filling for the mantous, those steamed buns sold fresh or frozen in Asian grocery stores. Supermarket brioche rolls are good substitutes, if necessary.
Preparation: 25 minutes Cooking: about 5 hours Cost per serving: $3.70 12 servings
1 4-kg (8-lb) bone-in pork roast 45 mL (3 tbsp) canola oil 60 mL (1/4 cup) light soy sauce 60 mL (1/4 cup) fish sauce 30 mL (2 tbsp) rice vinegar 30 mL (2 tbsp) sugar 15 mL (1 tbsp) sesame oil 15 mL (1 tbsp) fennel seeds 5 mL (1 tsp) Szechuan pepper Lime zest and juice 8 green onions, cut into sections 1 head garlic, halved crosswise 12 slices ginger 1 cinnamon stick 4 cloves 2 star anise Salt and pepper 12 steamed buns* or brioche-style buns
Garnish Chopped green onions, fresh coriander
1. Preheat oven to 160ºC (325ºF) and season pork with salt and pepper. 2. In a large ovenproof skillet, heat oil and brown meat on all sides. 3. In a bowl, combine soy sauce, fish sauce, vinegar, sesame oil, fennel seeds, Szechuan pepper and lime zest and juice. Pour mixture and remaining ingredients over the meat. 4. Add water in skillet to mid-level and roast meat in oven until fork-tender, about 5 hours. 5. Skim fat off the cooking juices. Transfer juices to a saucepan and reduce by half or until slightly thickened. 6. Adjust seasoning. 7. Shred the meat and place it in steam buns, adding sauce, chopped green onions and fresh coriander.
*Available at Asian grocery stores
What to drink theses pulled-pork buns?
The Santi Nello has hints of anise that will highlight the scent of fennel in the pulled pork. Or try the Folonari Ripasso, whose aromas of red fruit and spice will complement the dish. Made from grapes grown in the Valpolicella region, the cuvée is a classic. If you feel like serving a modern Pinot Noir, then the Oregon-based, medium-bodied Cloudline will fit the bill with its generous tannins and interesting notes of small fruit and plums.
HEARTY SPANISH RAGOUT Pork-hock stew is a global classic, with variations around the world. Add different ingredients for a more exotic taste. For example, Spain’s potaje consists of pork hocks and, sometimes, stewing beef chunks, black blood pudding, Swiss chard, white beans and pasta or rice. A true delicacy!
Holiday meatballs and pig's feet stew
Preparation: 45 minutes Cooking: 3h15 Servings 6 to 8
4 pig’s feet or 1.5 kg (3 lb.) pork shank slices (osso bucco) 1 onion, chopped 2 ml (1/2 tsp.) cinnamon 5 whole cloves 2 bay leaves 5 ml (1 tsp.) dried thyme Salt and freshly ground black pepper 500 g (1 lb.) ground veal 500 g (1 lb.) ground pork 30 ml (2 tbsp.) Dijon mustard 7 ml (1/2 tbsp.) Worcestershire sauce 125 ml (1/2 cup) breadcrumbs 2 garlic cloves, chopped 1 egg 60 ml (1/4 cup) flour 60 ml (1/4 cup) fresh parsley, chopped
1. In a cooking pot, place the pig’s feet and the onion. 2. Add the cinnamon, cloves, bay leaves and thyme. Season with salt and pepper. 3. Cover with cold water and bring to a boil. 4. Simmer for 3 hours. 5. Preheat the oven to 220°C (425°F). 6. In a large bowl, mix together the ground veal and ground pork. 7. Add the mustard, Worcestershire sauce, breadcrumbs, garlic and egg. 8. Season generously with salt and pepper. 9. Form the mixture into 2.5 cm (1 in.) balls and place on a baking sheet covered with parchment paper. 10. Cook the meatballs in the oven for 12 to 15 minutes. 11. Remove the pig’s feet from the broth and let cool. 12. Remove the fat and debone. 13. Set the meat aside. 14. Remove the fat from the broth. 15. Remove the bay leaves and cloves. 16. Dissolve the fl our in a bit of cold water. 17. Bring 1 L (4 cups) of the broth to a boil. 18. Add the flour mixture, stirring with a whisk. 19. Add the parsley. 20. Adjust the seasoning. 21. Lower the heat to medium. 22. Add the meatballs and the meat from the pig’s feet. 23. Reheat, stirring gently. Serve in mini-casseroles.
Roast turkey stuffed with sun-dried tomatoes and wild mushrooms
Turkey is a holiday given, but its preparation doesn’t have to be traditional. Why not stuff the bird with sun-dried tomatoes and quality mushrooms like shiitake, oyster or cremini mushrooms? (Dried mushrooms must, of course, be rehydrated before use.)
Preparation: 60 minutes Cooking: about 4 hours Cost per serving: $6.00 12 to 15 servings
Stuffing 2 L (8 cups) stale bread in 1-cm cubes 180 mL (3/4 cup) butter 2 onions, chopped 3 containers, 227 g (8 oz) each, varied mushrooms, cut into thick slices 250 mL (1 cup) sun-dried tomatoes, cut into thin strips 250 mL (1 cup) parsley, chopped 15 mL (1 tbsp) dried sage or herbes de Provence 3 eggs, beaten
Turkey 7 kg (16 lb) turkey, washed and well dried Toothpicks, String 30 g (1 oz) dried wild mushrooms 500 mL (2 cups) chicken bouillon or water
1. Stuffing: Leave the bread cubes out on a cooking sheet for 24 hours to dry out. 2. In a large saucepan, melt the butter over high heat. 3. Add the onions and mushrooms, and brown for 10 minutes, stirring regularly. Season. Remove from heat and set aside. 4. Place the bread cubes, sun-dried tomatoes, parsley and herbs in a large bowl. 5. Add the onions and mushrooms, and stir. Season. Add the eggs and mix. 6. Preheat oven to 180°C (350°F). 7. Turkey: Tuck the turkey wings under the breasts. 8. Using a spoon, tightly pack the main cavity with stuffing. 9. Fold the skin under the neck and hold in place with a few toothpicks. Tie up the turkey so that it keeps its shape in the oven and place it on a rack in a roasting pan. Season. 10. Cook for one hour uncovered. 11. Meanwhile, soak the dried mushrooms for 30 minutes in 125 mL (1/2 cup) of hot water. Remove the mushrooms from the water and filter the water with a paper towel. Pour the bouillon and the mushroom water into the bottom of the roasting pan. 12. Cover with a lid or aluminum foil and reduce oven to 160°C (325°F). Continue cooking for 2 hours, basting the turkey with the cooking juices every so often. 13. Add the wild mushrooms and continue cooking for one hour. 14. Transfer the turkey onto a serving platter and keep hot. 15. Heat the cooking juices and scrape the bottom of the roasting pan. 16. Before serving the turkey, cut the string, remove and transfer the stuffing to a serving dish.
What to drink with this stuffed turkey?
The tomato taste in the stuffing demands flavourful, fruity wines. Ricossa is made from the Barbera grape, an Italian variety that produces wines with aromas of red cherry and slightly spicy notes, all of which partner seamlessly with recipes containing tomatoes. If you’d rather stick with the classics, the Saint-Émilion J. Lebègue exudes hints of underbrush that echo the wild mushrooms. Fans of more sustained reds will appreciate Garnacha Honoro Vera, redolent of oregano, cocoa and licorice.
Turkey and stuffing pairs with what taste-tag category?
The appeal of pavlova lies in its seductive arrangement of textures and tastes. The dessert is basically a light and crunchy meringue shell topped with fresh cream and fruit. In our recipe, the filling is a compote of cranberries, pomegranate infused with orange liqueur, and vanilla-and-lemon-flavoured cream. Pavlova requires about three hours’ cooking, but it’s not difficult to make. And it can be done in advance. With a bit of organization, you can give your guests a real treat!
Meringue 4 egg whites, room temperature 5 mL (1 tsp) lemon juice 250 mL (1 cup) sugar 5 mL (1 tsp) cornstarch 1 vanilla bean, split and scraped
Stewed cranberries 750 mL (3 cups) fresh or frozen cranberries 125 mL (1/2 cup) sugar
Orange-liqueur pomegranate 1 pomegranate, seeds removed and retained 30 mL (2 tbsp) orange liqueur 1 vanilla bean, split and scraped
Whipped cream 500 mL (2 cups) 35% whipping cream 60 mL (1/4 cup) sugar 1 vanilla bean, split and scraped
1. Meringue: Preheat oven to 85ºC (190ºF). Using an electric mixer, whip egg whites and lemon juice until foamy. 3. Gradually add sugar, cornstarch and vanilla, and whip to firm peaks. 4. Line a baking sheet with parchment paper. Using a spoon or a plain-tipped pastry bag, spread to form a 20-cm (8-in) diameter base. 5. Create a slight depression in the centre with the back of a wet spoon and make decorative swirls along the edge with a jagged spatula. 6. Place in the oven and bake for about 3 hours. 7. Turn oven off, leave the door ajar and let meringue dry for one hour. It should be crunchy outside and soft inside. 8. Stewed cranberries: In a saucepan, bring all the ingredients to a boil and simmer until mixture becomes syrupy, about 5 minutes. Refrigerate until completely cool. 9. Orange-liqueur pomegranate: Macerate (soak) seeds in the liqueur for 30 minutes. 10. Whipped cream: Whip the cream to soft peaks, while adding sugar and vanilla. 11. Fill the meringue centre with cream, garnish with stewed cranberries and pomegranate seeds.
What to drink this pavlova?
Fruity and sweet sparkling wines and dessert wines are your best bet. Their high sugar content and fruit aromas will highlight the different flavours of the pavlova. Oozing freshness, notes of exotic fruits and fine bubbles, the Martini & Rossi Asti is a natural fit. The Mont-Vézeau Zéphyr will do the honours for the pavlova with its spicy and floral notes and pronounced scent of strawberry jam.
FOUR RULES TO MAKE A SUCCESSFUL MERINGUE Ensure your bowl for egg whites is clean. Use room-temperature egg whites. Add the sugar gradually, once the egg whites have started to rise. Add an acidic element like lemon juice or white or cider vinegar.
Uncork the bubbly and ring in the new year with style!
The basics of champagne and sparkling wines
Champagnes is a category of sparkling wine made from a blend of Chardonnay, Pinot Noir and Pinot Meunier. Louis Roederer and Pol Roger are a few of the leading brands. These wines must be produced in Champagne itself if they are to carry the name of the appellation (Champagne AOC). However, France does also produce different sparkling wines with different appellations, such as Vouvray, Crémant (Alsace and Burgundy) or Blanquette de Limoux. Other countries also make sparklers, some of which compete with Champagne: Spain’s Cavas, Italy’s Franciacortas, not to mention a few from the United States, like Mumm Napa, which is very popular in Quebec. Sparkling wines from our own backyard, too, are increasingly popular, like those from Domaine Bergeville.
TIPS FOR GETTING THE MOST FROM YOUR BUBBLY Use impeccably clean glasses: The faintest trace of soap will kill the bubbles, which are the very essence of the wine and essential to the festivities! Flutes are the classic Champagne glasses. You can certainly use other kinds, but nothing beats a flute if you want to really enjoy a sparkling wine. Never serve Champagne and sparkling wines at too cold a temperature: 8ºC to 12ºC (no more!) is ideal for detecting its aromas, appreciating its texture and preserving its effervescence.