occasions nova scotia winter 2013/14

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InsideWelcome 4Cheers! 6Themed Celebration 8Mixology 174 Fabulous Pairings 22Restaurant Spotlight 27Grape Expectations 35Tasting Menu 38Online Aisle 44Beer Basics 46Did you Know? 50

occasionsOccasions is a premier food and drink magazine published byTC • Media for the NSLC and is intended for the enjoyment of Nova Scotian consumers.

Publication Director:Tim Pellerin, VP, Customer Marketing, NSLCFood & Drink Editor:Mark DeWolfEditorial Board: Laura MacLachlan, Marketing Manager, NSLC; Meg Stewart, Marketing Coordinator, NSLC;Jillian Major, Manager Wholesale, NSLC; Peter Rockwell, Category Manager, Old World/Local Wine, NSLC;

Food Stylist:Mark DeWolfProps: Mark DeWolfPhotography: Peter Rockwell Contributing Writers:Michelle Brush, Mark DeWolf, Ludo Evans, Roland Glauser, Jason Lynch, Whitney Moran,Peter Rockwell, Doug Watling

Sales Manager: Sue KosloskiAccount Executives:Mark DeWolfProduction: Angela JørgensenCopy Editor: Lori CovingtonAdvertising Coordination: Bonnie Marchand

Copyright 2013 by TC • Media All rights reserved. Reproduction of any article, photograph or artworkwithout expressed written permission from the publisher is strictly prohibited. Materials submitted for consideration should be accompanied by a self-addressed stamped envelope. The publisher cannot accept responsibility for unsolicited materials. 211 Horseshoe Lake Drive, Halifax, Nova Scotia, B3S 0B9Tel: 902-421-5888 Fax: [email protected] www.tc.tc

DisclaimerOccasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine and expressly disclaimsany warranty regarding the accuracy or reliability of information containedherein. Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities.The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, TC • Media. Please note all products listedwithin this publication are available in most NSLC stores throughout NovaScotia. Prices and availability subject to change without notice. In caseswhere there is a difference in prices listed within Occasions and NSLCstores, the prices in the NSLC stores shall prevail.

Printed CTP (computer-to-plate), eliminating the need for film, and theplates are processed using water soluble developer. Inks used are vegetableoil based. Paper used is Somerset Gloss, manufactured by SAPPI in Somerset, Maine. This paper is acid free, the pulp is cultivated from sustainable forests. It is SFI (Sustainable Forestry Initiative) certified as well as ISO 14001 certified. The Somerset Mill, where this paper is manufactured, has won the Maine Governor General Award for Environmental Stewardship. Cited in particular with regard to this award,was the use of recycled water during the manufacturing process. It wasalso noted that this Mill generates its own power from waste products on site. Not only that, but the excess power generated is sent back to the Maine Power Grid.

Nova Scotia Liquor Corporation93 Chain Lake Drive, Halifax NS, B3S 1A3Tel: 902-450-6752

On the Cover According to Peter Rockwell, CategoryManager of Old World and Local Wine at the NSLC, tis’ the season for sparklingwine. Peter uncorks the secrets behind the bubbles, offering suggestions forsparklers to ring in the New Year that go beyond the borders of Champagne. Discover Peter’s article in our Cheers! feature on page 6.

4 Fabulous Pairings Themed Celebration

Tasting Menu On the Cover

CONTENTS

Winter | 2013

Now at the NSLC.

4 Occasions Winter 2013

WELCOME | The Winter Issue

WELCOME

4

Inspired by Mad MenThe men and women at SterlingCooper Draper Pryce advertisingagency made the 60s cool againin the award-winning Mad Menseries. We’ve been inspired by

the subsequent revival of classic cocktails to create aMixology feature inspired by the show. Find the feature on page 17. This holiday season, invite friendsover for some great drinks and put out some retro hors d’oeuvres, such as deviled eggs, Pigs in a Blanketand Swedish Meatballs. Make them yourself, or do asBetty Draper would and have them made for you. Remember, arrange taxis or designate a driver to seeguests safely home. As avid golfer and 1960s legendDean Martin once said, “If you drink, don't drive. Don't even putt.”

A Toast toSparkling WineThis holiday season, we inviteyou to entertain in style with ourrecommendations for sparkling

wines. Sparkling wine hasn’t been this popular since acertain ‘Baby Duck’ helped a beer-and-spirit-drinkingnation gain a taste for grapes more than four decadesago. While Baby Duck has by no means had its lastquack, the selection is now more diverse than ever.Michelle Brush, Retail Product Specialist at the TruroNSLC, offers recommendations highlighting the diversity of this style of wine. Look for her inspired selections in our Tasting Menu feature on page 38.

Fond of Entertaining In our 4 Fabulous Pairingsfeature, Chef Ryan Skelton is serving up fondue recipes, whilethe team at the NSLC offer uppairing recommendations. This

winter, you don’t have to go to the Alps to discover the pleasures of this style of communal dining. Just put onyour best knitted sweater and invite the gang over for a night of fondue paired with wine or beer. Find therecipes and recommended pairings on page 22.

A Toast to LocalThe locavore trend is alive andwell in Nova Scotia. With theonset of winter, we don’t have toabandon our commitment tosupporting local. In our

Themed Celebration feature, our guest chefs havecreated hors d’oeuvre and appetizer recipes for holidayentertaining that highlight iconic local ingredients. Notonly are the recipes delicious, they’re easy to make. Fillup the kitchen sink with ice and your favourite localbrews, some local and international wine selectionsand some well-chosen spirits. Invite friends over for anevening of great food and drink. Look for the recipes inour Themed Celebration feature on page 8.

HolidayEntertaining


BEVERAGES | Peter Rockwell

I love sparkling wines! For me, they invigorate the mundane and elevate the extraordinary. The ultimate food wine, abubbly is the perfect companion to life’severyday experiences. But, there are manyversions of sparkling wine coming out ofvineyards around the world. Since thingscan get pretty confusing, I’ve put togetheran overview of the best known styles.

ChampagneWhen it comes to sparkling wines, thereare no bigger guns than those made in thesmall region of Champagne; located aboutan hour north of Paris. And champagne canonly come from this region in France folks,the name has no connection to any winemade anywhere else. Many names havebeen associated with champagne’s history,from Dom Pierre Pérignon (who is mistakenly given credit for inventing it) toMadame Clicquot Ponsardin (whopioneered the riddling process thatcleansed her wines of sediment after theirsecond fermentation in the bottle). Thatsecond fermentation is what injects

champagne (and most finer fizzy wines)with their sparkle.

Called Méthode Champenoise in France,wines made in a similar manner elsewhererefer to it as the Traditional Method toavoid the ire of French winemakers. Typically made with a blend of Chardonnayand Pinot Noir, true champagne is not theeasiest wine to make, which ensures a highprice tag while solidifying its status as theliquid choice of the rich and famous.

CavaThe Spanish are no slouches at making highquality, everyday priced sparklers. Thoughyou’d never mistake one for Champagne,compared to other European bubblies, theycome the closest. Wines called Cava aretheir best. Made primarily in the Penedèsregion in Catalonia using the TraditionalMethod and a blend of grapes led byMacabeo and Parellada, they have a standard for quality that every other winemaker outside of Champagne is stillchasing.

Chee

rs!

Now at the NSLC. 7

Prosecco & AstiSparkling producers in Italy have alwaysbeen originators, not imitators, so their twoprimary gifts to the world of bubbly areunique and, well, very Italian. You’d be hardpressed to imagine that with its explodingpopularity here in the 21st century, Prosecco was once considered a pedestrianlittle wine that languished in the shadow ofAsti, its celebrated cousin. Though both arefrom northern Italy, they couldn’t be moredifferent in style and taste. Asti is made innorthwestern Piedmont from the Moscatogrape. Slightly sweet and fermented in largetanks rather than in the bottle, its name isso associated with the term spumante thatmost think they are inseparable. Truth is,spumante simply means sparkling in Italianso anyone can stake claim to it.

Prosecco, from the northeastern regions of Veneto and Fruili Venezia Giulia, alsogets its subtle effervescence from fermentation in massive tanks (a methodcalled Charmat). While its name has hadmany meanings over the centuries, it is now

officially regional. Those producers outsidethe defined production zone can no longercall themselves Prosecco. Most now reference the wine’s grape (Glera) on theirlabels. Generally a drier wine, some Prosecco can offer a residual sugar contenthigh enough to give the impression of alight, grapey fruitiness.

Nova ScotiaAs if we didn’t need another reason to appreciate living in Nova Scotia, the godsof wine have smiled on our province, offering a climate that wraps its vinesaround the prospect of creating world classsparkling wines. Many use the classic grapevarietal blends and method of productionthat originated in Champagne and thoseFrench winemakers who have tried ouroutput often quote Dom Pérignon himselfby saying, “I am drinking the stars.”

BEVERAGES | Peter Rockwell

Try filling your flute with one of thesebubblies over the holiday season:

Moët & Chandon Dom Pérignon(1000311, $214.30)Rich, muscular, full-flavoured

Veuve Clicquot Brut Yellow Label (1001036, $ 69.99)Fresh, delicate, persistent

Freixenet Cordón Negro Brut Cava(1000499, $15.99)Crisp, smooth, fragrant

Martini & Rossi Asti DOCG(1000243, $ 14.99)Sweet, ripe, relaxed

LaMarca Prosecco DOC(1016058, $19.99)Clean, creamy, soothing

L’Acadie Vineyards Prestige Brut(1009867, $32.99)Bright, sophisticated, cleansing

Domaine de Grand Pré Cuvée Grand Pré(1016957, $34.49)Deep, fruity, lengthy

FOOD | Themed Celebration

Holiday Hors d’Oeuvre Menu

Chef Ludo’s Nova Scotia Lamb StuffedMini Peppers with Yogurt Dip


The holidays are a time to celebrate goodfood with good friends. We’d also like tothink it is a time to celebrate our localfarmers and fishermen who are producingstunning ingredients. Our holiday horsd’oeuvre and appetizer menu has been inspired by the great products now available in Nova Scotia and the chefs thattransform them on a daily basis into someof this province’s finest cuisine.

As for finding the perfect drinks to serve,you don’t have to look past the great products being made in Atlantic Canada.Serve a signature local wine, a selection oflocal brews or a locally inspired cocktailsuch as an Iceberg Blueberry Martini, madeby combining 2 ounces of Iceberg Vodkawith 1 ounce of Nova Scotia blueberryjuice, a dash of vermouth, a dash of lemonjuice and a splash of lemon/lime soda.

Nova 7 by Benjamin Bridge (Nova Scotia, $24.99, 1008194)

Garrison Hopyard Pale Ale (6 x 341 ml, $12.79, 1010092)

Iceberg Vodka (750 ml, $28.98, 1000684)

9



Chef Ludo Eveno

Chef Ludo Eveno is a partner of AgricolaStreet Brasserie. Agricola Street Brasserie isset to become an important part of a growing and very dynamic North End Halifax food scene. The restaurant’s focusis homemade dishes highlighting local ingredients. The name reflects the restaurants’ location (2540 Agricola St.)and is also a nod to John Young, whowrote letters to newspapers, using the pen-name Agricola, encouraging Nova Scotia to develop self-sustaining agriculture. Before landing in Halifax tenyears ago, the Brittany (France) born chefworked throughout Europe and easternCanada. For more information visitwww.agricolastreet.ca

Chef Ludo’s Nova Scotia LambStuffed Mini Peppers with Yogurt DipServes 8 to 12 as an hors d’oeuvreIngredients (stuffed peppers):

24 mini red peppers 1 lb lean ground Nova Scotia lamb2 tbsp yellow onions, diced 2 tbsp cilantro, chopped 1 clove garlic, chopped1 tbsp curry powder1 tsp Sriracha chili sauceSalt & pepper to tasteOlive oil

Ingredients (yogurt dip):1 cup Balkan style yogurt2 tbsp mint, chopped2 tbsp cilantro, chopped3 tbsp cucumber, diced 1 tsp chili powder1 tsp cumin powderSalt & pepper to taste

Directions (stuffed peppers):1. Cut the bottom off the peppers, remove the seeds and blanch in boiling water for 5 minutes.

2. Let the peppers cool.3. Mix together the ground lamb, onions, garlic, cilantro and spices. Form into small meatballs.

4. Season with salt and pepper.

5. Stuff the cooled peppers with the lamb meatballs.

6. Preheat your oven to 400 ̊ F.7. Fry the peppers in olive oil over medium-heat.

8. When browned on all sides, transfer to oven and continue cooking for 7 minutes.

9. Serve warm, accompanied with yogurt dipping sauce.

Directions (yogurt):1. Mix all seven ingredients and reserve until ready to serve.

Pairing: Boxing Rock Hunky DoryPale Ale (6 x 341 ml, $12.99, 1018108)

Editor’s Note: These little morsels aboundwith flavour. While lamb is often pairedwith red wine, the exotic herbs and spicesused in the dish also find a happy partnerin a hoppy pale ale. The fragrant aromas of a pale ale are an ideal match with thisrecipe’s blend of aromatic Indian and Asian ingredients.

Great Holiday Pairings=

Veuve Clicquot Brut Yellow Label (France, $69.99, 1001036)

Initial notes of fruit are followed by morediscreet aromas of brioche and vanilla. Offering a perfect balance of finesse andforcefulness. A great classic that lives upto its name, complementing almost anykind of meal.

Sensations by Compliments Hot Smoked Atlantic Salmon Strips

Set the tone for your holiday party with Sensations by Compliments Hot Smoked Atlantic Salmon Strips. With a moist, succulent texture and rich flavour they’re perfect served with cream cheese and slicesof artisan baguettini. Made in Atlantic Canada and available in two great flavours.Try All Dressed or Maple Pepper.

Sensations by Compliments Hot Smoked Atlantic Salmon Strips 150 g$6.49 Available at most Sobeys Stores.

+



Chef Jason Lynch

Chef Jason Lynch is the Head Chef at Domaine de Grand Pré’s Le Caveau restaurant. He is at the forefront of the local food movement in the region. Le Caveau was named one of the world’stwenty best winery restaurants by Wine Access magazine. Jason also recently released his first book, Straight from the Line.The book is currently available for sale atDomaine de Grand Pré Winery, at GrandPré wine stands at the Halifax Seaport andWolfville Farmers' Markets and at mostbookstores. Ebook versions are availablefrom ablesensepublishing.com.

These recipes are available in Chef Jason Lynch’s new book.

Chef Jason’s Seared Sea Scallopswith Beet Pureé and Orange ButterServes 8Ingredients:

3 large beets¼ cup dry white wine1 orange, zested and juiced4 tbsp unsalted butter12 large scallopsSea salt to tasteGround white pepper to taste

Directions:1. Roast beets in a 350 ̊ F oven for 45 minutes or until a fork slides into them.

2. Cool beets and peel, purée in food processor until smooth.

3. Place beet pureé in a small pot. 4. Heat white wine and reduce by half, then add juice and orange zest.

5. Whisk in 3 tablespoons of butter. 6. Melt the remaining butter in a hot pan. Cook scallops until crisp on the outside and just warm on the inside.

7. Reheat beet purée, season to taste with salt and pepper and mold into a round in the centre of each plate.

8. Pour the orange butter around the beet purée and arrange three scallops on top of the purée on each plate.

Pairing: Domaine de Grand Pré OrtegaReserve (Nova Scotia, $19.99, 1005902)

Chef Jason’s Lobster and Avocado TostadasServes 8Ingredients:

1 lb lobster meat1 tbsp olive oil2 tbsp mayonnaise3 tbsp red onion, finely chopped1 jalapeño, stemmed and finely chopped3 plum tomatoes, cored, seeded and chopped¼ cup lightly packed cilantro leaves, chopped2 limes, zested, juicedSalt & black pepper to taste8 flat tostada shells, packaged or homemade1 avocado, pitted and thinly slicedCilantro sprigs to taste2 limes, quartered

Directions:1. Place the lobster meat in a bowl and remove any remaining cartilage by hand.

2. Add the oil, mayonnaise, onion, jalapeño,tomatoes, cilantro, lime zest and lime juice to the lobster meat.

3. Using a rubber spatula, gently fold (or toss) all ingredients until well blended.

4. Season well with salt and pepper.5. Top each tostada shell with a generous serving of the lobster meat mixture, then place a few slices of avocado over top, garnishing with a sprig of cilantro.

6. Serve each with a lime wedge.

Pairing: Propeller Honey Wheat (6 x 341 ml, $12.79, 1001209)

Chef Jason’s Seared Sea Scallops withBeet Pureé and Orange Butter

Chef Jason’s Lobster and Avocado Tostadas



Chef RolandGlauserRoland Glauser andhis wife Kathleenopened Charlotte’sLane in Shelburnein 1995. Since then,the restaurant has

become one of the South Shore’s best and most loved restaurants, culminating in winning the title of Restaurant of the Yearfrom Taste of Nova Scotia in 2011. To learn more about the restaurant, visitwww.charlottelane.ca.

Chef Roland’s Mini Pork QuesadillaMakes 12 piecesIngredients:

8 oz ground porkVegetable oil1 tsp chopped garlic1 tsp chopped green onion¼ tsp oregano¼ tsp cumin1⁄8�tsp cayenneSalt to taste1 tsp pickled jalapeños, chopped1 tbsp fresh coriander, chopped1 tbsp fresh tomato, diced1 cup That Dutchman Farm’s Growler Gouda, grated

6 - 6” flour tortillas, cut in half

Directions:1. Sauté the meat, onion, garlic and spices in oil until cooked.

2. Take off stove and add coriander and tomato; let cool.

3. Put the filling on one side of half moon shaped tortillas.

4. Add cheese and fold over; press down.5. Heat the quesadillas in an oven preheated to 350 ̊ F until the cheese is melted. Don’t overcook the quesadillas, as they will become crispy and brittle.

Pairing: Glen Breton Rare (700 ml, $76.31, 1010354) Margarita*

*Combine 2 ounces of Glen Breton Rarewith 1 ounce of orange liqueur and 1 ounceof fresh lime juice. Shake over ice and straininto a cocktail glass filled with crushed ice.

Turkey EmpanadaMakes 12 piecesIngredients:2 cups cooked turkey, finely chopped ½ cup thick flavourful gravy1 cup potato, fine dice¾ cup fresh or frozen peas, defrosted2 oz dried cranberries, choppedSmoked paprika, salt & pepper to taste1½ lbs puff pastry1 egg and ½ oz milk, mixed for egg wash

Directions:1. Preheat oven to 350 ̊ F.2. Mix turkey, gravy, potato, peas, cranberries and spices to taste.

3. Roll out the puff pastry and cut out 4-inch rounds.

4. Put the filling on one side, brushing the edges with egg wash.

5. Fold the dough over and press edges down to seal.

6. Brush the empanadas again with the remaining egg wash. Cool for 30 minutes.

7. Bake in an oven for approximately 25 to 30 minutes.

8. Serve warm.

Pairing: Luckett L’Acadie Blanc (Nova Scotia, $18.99, 1014369)

Chef Roland’s Mini Pork Quesadilla Turkey Empanada

17Now at the NSLC.

Inspired byMad Men:ClassicCocktailswith aTwist

Beverages |Mixology

Ketel One Perfect MartiniServes 1Ingredients:2 oz Ketel One Vodka (750 ml, $30.99, 1001180)½ oz dry vermouth½ oz sweet vermouthSkewer green olivesTwist of lemon

Directions:1. Place vodka and vermouth in a cocktail shaker filled with ice; shake.

2. Shake vigorously and strain into a chilledcocktail glass.

3. Garnish with a skewer of green olives and garnish with a twist of lemon.


Geddes FurnitureCustom and Original Since 1982A local company featuring custom made solid wood furniture. 2” thick Cherry soliddining tables available in any size to fit yourroom and multiple finishes to suit your style.Seen right, is our Barn Floor look with deeptobacco base.

We have more than just pieces for your dining room. Come in Friday evening for our5pm showing to see bedroom, living roomand office furniture too.

Geddes Furniture | 2739 Agricola St., Halifax(902) 454-7171 | [email protected]

Canadian MadeSolid Wood

Open:Mon-Tues-Wed9am-6pm

Thurs-Fri9am-9pm

Saturday9am-5:30pm

Closed Sunday

600 Bedford Highway, HalifaxPhone: (902) 445-3250 Toll Free: 1-877-445-3250www.manorhousefurniture.ca

MANORHOUSE FURNITURE LTD.

Décor DebutAdd a little style

19Now at the NSLC.

Beverages |Mixology

Zacapa ManhattanServes 1Ingredients:

1 ½ oz Ron Zacapa Centenario 23 Year Old Rum

(750 ml, $69.99, 1000651)

½ oz sweet vermouth

1 dash bitters

Twist of orange peel

Directions:1. Fill an Old-fashioned (rocks) glass with ice.

2. Add Ron Zacapa, sweet vermouth and bitters.

3. Garnish with a twist of orange peel.


Beverages |Mixology

Tanqueray No. 10 Cucumber GimletServes 1Ingredients:3 slices cucumber 1 ¼ oz Tanqueray No. 10 (750 ml, $41.99, 1001131)¾ oz simple syrup¾ oz lime juice1 oz tonic water1 cucumber peel

Directions:1. Place 3 slices of cucumber on the bottom of a Collins or highball glass.

2. Fill with ice.3. Add Tanqueray No. 10, simple syrup, lime juice and tonic water; stir.

4. Place a slice of cucumber peel on top.

Crown Royal SidecarServes 1Ingredients:1 oz Crown Royal Deluxe (750 ml, $29.99, 1001109)¼ oz Grand Marnier (750 ml, $41.95, 1000761)2 oz sweet & sour mixLime wedge

Directions:1. Place Crown Royal Deluxe, Grand Marnier and sweet and sour mix in a cocktail shaker filled with ice.

2. Shake vigorously and strain into a chilled cocktail glass.3. Garnish with a lime wedge.


FOOD & DRINK | Pairings

4FABULOUS PAIRINGS

Vegetarian Fondue

Mocha Chocolate Fondue Serves 4-6Ingredients:¾ cup 35% whipping cream2 tbsp Kahlua Liqueur1 tbsp instant coffee1 tbsp liquid honeyPinch salt12 oz semisweet chocolate,

finely choppedBiscotti for dippingSliced fresh fruit for dipping

Directions:1. Heat half a cup of cream over medium heat until hot but not boiling. Stir in Kahlua, instant coffee, honey and salt until coffee has dissolved; reserve ¼ cup of cream.

2. Remove pan from the heat; add chocolate, swirling to cover it completely with cream; let sit for 1 to 2 minutes. Gently stir until mixture is smooth. Adjust consistency with reserved cream if necessary.

3. Transfer chocolate to serving pot set over a low flame. Servewith Biscotti and fresh fruit.

Pairing: Taylor Fladgate First Estate Reserve Port (Portugal, $21.99, 1000327)

Vegetarian FondueServes 4-6Ingredients:4 cups vegetable broth1 cup water4 green onions, halved8 stems fresh cilantro, torn1 small knob fresh ginger, thinly sliced

2 cloves garlic, crushed2 tbsp low sodium soy sauce1 tsp sesame oil1 tsp dried dulse flakes1 small red chili pepper, halved Fresh vegetables, blanchedTofu, cubedPonzu, Sweet and Sour or Chili Sauce

Directions:1. Bring the broth and water to a gentle simmer in a large pot over medium heat. Add remaining ingredients and simmer for 15 to 20 minutes. Taste and season, if necessary.

2. Strain the broth and transfer to hot fondue pot set over a medium flame to keep warm.

3. Skewer vegetables and tofu onto fondue forks. Serve withdipping sauces and enjoy.

Pairing: Blu Giovello Prosecco (Italy, $17.99, 1013539)

Fondue… Dip, dunk and devour this holiday season.Recipes by Ryan Skelton

Mocha Chocolate Fondue

23Now at the NSLC.


Asian Seafood Fondue

Classic Cheese Fondue

Classic Cheese FondueServes 4-6Ingredients:½ lb grated Emmenthaler

Swiss Cheese½ lb grated Gruyere Cheese2 tbsp cornstarch2 cloves fresh garlic, crushed1 cup dry white wine1 tbsp fresh lemon juice1 tbsp Kirsch (cherry brandy)½ tsp dry mustard¼ tsp salt and freshly ground

pepperPinch ground nutmeg1 loaf French bread, cubed1 loaf Pumpernickel bread, cubed

Directions:1. In a mixing bowl, toss together grated cheeses and cornstarch to coat evenly, set aside. Rub inside of a saucepan with crushed garlic to flavour, then discard cloves.Add wine and lemon juice, gently bring to a simmer overmedium heat.

2. Slowly add cheese. Stir constantly to prevent cheese from sticking. Cook just until all the cheese has melted and is smooth. Do not let the mixture come to a boil. Stir inKirsch, mustard and seasonings.

3.Transfer the fondue to a serving pot set over a low flame to keep the fondue warm. Serve with bread cubes.

Pairing: Sleeman Honey Brown Lager (12 x 341 ml, $24.45,1001363)

Asian Seafood FondueServes 4-6Ingredients:4 cups beef broth1 cup water 4 green onions, halved8 stems fresh cilantro, torn1 small knob fresh ginger,

thinly sliced1 small knob fresh ginger,

thinly sliced2 tbsp low sodium soy sauce 1 tsp sesame oil 1 tsp dried dulse flakes 1 small red chili pepper, halved

(optional) 2 lbs mixed fresh seafood: sliced

salmon, cubed tuna, shrimp andscallops.

Cocktail Sauce, Ponzu Sauce, Sweet and Sour Sauce, Chili Sauce and Yuzu Sauce

Directions:

1. Bring the broth and water to a gentle simmer in a large pot over medium heat. Add remaining ingredients and simmer 15 to 20 minutes to infuse the broth with flavours.Taste and season if necessary.

2. Meanwhile, arrange all ingredients for dipping on a platter and cover.

3. Strain the broth and transfer to hot fondue pot set over a medium flame to keep hot. Skewer seafood onto fondue fork, cooking it in the flavourful broth.

Pairing: Heineken Lager (12 x 330 ml, $27.49,1007387)

24

BlackVelvet Toasted Caramel Canadian Whisky (750 ml, $28.98, 1017116)

This whisky has been distilled in the proud BlackVelvet tradition. It offers sweet caramel notesand woody winter spice notes. A great whisky formaking seasonal cocktails.

Vina Bujanda Crianza (Spain, $15.99, 1017881)

This spicy medium-bodied Shiraz is sureto wow your taste buds with its juicyplum and red fruit flavours.

Errazuriz Max Reserva Carmenere (Chile, $18.99, 1005792)

This rich and full-bodied red has lots ofblackberry and smoky flavours. The perfect match to hearty beef stew orroast beef.

Here’s a selection of the great new tastesin store for you this holiday season!

What’s

Laboure-Roi Bourgogne Rouge Pinot Noir (France, $19.99, 1018054)

A stylish Pinot Noir with strawberryand cherry fruit flavours mixed with adash of smoky oak complexity. A greatpairing for turkey.

New Oyster Bay Sparkling Cuvée Brut (New Zealand, $24.99, 1011626)

This remarkably fragrant and pure sparkling wineboasts lively citrus and orchard fruit aromas andflavours. A great sparkling for New Year’s Eve celebrations.

Trapiche ExtravaganzaRed Blend (Argentina, $18.99, 1017558)

This full-bodied red wine, withits winter spice and jammy fruitflavours, is a guaranteed crowdpleaser.

Sandhill White Label Pinot Gris (British Columbia, $19.99, 1017918)

This richer style of Pinot Gris boasts pear, appleand honeydew aromas and flavours. Its versatilityand wide appeal make it a great dinner partywhite or hostess gift.

25

Rickard’s Oakhouse (6 x 341 ml, $12.49, 1016734)

Rickard’s Oakhouse has returned to theNSLC. This medium-bodied vanillascented beer will be a fan favourite atholiday parties.

Sleeman Fine Porter (6 x 341 ml, $12.89, 1018437)

This rich and malty ale has been brewed using a recipeonce used by John Sleeman’s great-great grandfather.Enjoy a taste of history.

Belhaven Black Stout (440 ml, $2.99, 1018276)

This classic Stout boasts boldcoffee, mocha and liquoricearomas and flavours. Let thisblack beauty warm you up ona cold winter’s night.

Mill Street Winter Sampler (6 x 390 ml, $14.99, 1018355)

This sampler pack features someof Mill Street’s most popularbeers, including Tank House Ale,Distillery Ale and Vanilla Stout.This pack is a great way to get familiar with one of Ontario’smost popular craft brewers.

Rare Bird Pale Ale (4 x 500 ml, $16.99, 1018459)

This locally crafted ale, made in Guysborough County, is made with pure water, hops, and Canadian-grownmalted barley. The result is a rich anddistinctive brew.

Rickard’s Winter Taster Pack (12 x 341 ml, $24.99, 1018425)

Experience a variety of Rickard’sbeers brewed in the craft beerstyle in one convenient package.These beers are rich in flavourbut smooth in texture.

Connemara Peated Single Malt Whisky (750 ml, $59.99, 1017034)

This whisky has ample peatsmokiness on the palate but italso has lots of tree fruit andhoneyed notes. A complexdram that makes a great match to smoked salmon.

Buffalo Trace Kentucky Straight Whisky(750 ml, $39.99, 1002062)

When you want an authentic Bourbon,look no further than this classic, featuringa nose full of vanilla, molasses, spice andmint scents and a rich, smoky finish.

27Now at the NSLC.

SPOTLIGHT | Restaurants

Inn on the Lake

Growing up in Fall River, the Inn on theLake was a landmark for me, but as I’vegrown up and learned to appreciate finedining, it's become much more than that.The boutique hotel sits on gorgeous LakeThomas and boasts a stunning view, whereyou watch the seasons change before youreyes while indulging in a delicious meal atthe hotel’s restaurant, Encore. The upscalecasual dining space sports a fireplace foryour seasonal nostalgia fix, or, for a morelaidback throwback to the cozy English-style pub, try Oliver’s Gastropub,which offers the Encore menu as well astraditional pub fare.

This December heralds the return of Encore’s Festive Menu, a two-or three-course meal, ideal for small groups in either a private setting or in the maindining room. If the whole family’s coming

to town, consider a Group Festive TurkeyDinner, a three-course holiday meal forgroups of twenty or larger, including salad,a traditional roasted turkey with vegetablesand potato and your choice of dessert.

For an intimate holiday dining experience,consider renting one of Encore’s privaterooms, suitable for groups of 20 to 80,after which guests can retire to the relaxedluxury of a guest room or suite.

Insider's Tip: Until December 30, you canpurchase the Stocking Stuffer Special—perfect for that picky person. Includes onenight’s accommodation in a superior Kingbed with fireplace and whirlpool tub,breakfast for two, and a twenty-five-dollardining gift certificate.

Most popular menu item: “Our WarmLemon Cheesecake is something that people come in especially for as it is not acommon sweet,” says Sales and MarketingCoordinator Stephanie Rouleau. This flaky,golden-brown phyllo pastry served with araspberry coulis sounds perfect for a post-holiday meal. But the year-round,hands down winner is the seafood chowder, which you’ll find featured on theAtlantic Chowder Trail. The Chowder Trail

is an initiative created by Taste of NovaScotia that encourages diners to try someof the province’s best seafood chowders.

Drinks Tip: Eggnog with rum, rye, or Cognac with freshly grated cinnamon andnutmeg is a great way to start a festiveevening.

Holiday drink: Orange-Chocolate X-mas TiniIngredient:1 oz vodka½ oz Grand Marnier (750 ml, $41.95, 1000761)½ oz crème de cacao1 orange wedge

Directions: 1. Pour vodka, Grand Marnier and crème de cacao ingredients into a shaker glass with ice, then squeeze in juice from anorange wedge.

2. Shake, then strain liquid over ice into a martini glass.

3. Sprinkle shaved chocolate on top of drink and garnish with an orange twist.

Inn on the Lake Encore/Oliver’s Gastropub3009 Highway 2, Fall River(902) 861-3480 www.innonthelake.com

Holiday Cheersby Whitney Moran



Atlantica Hotel & Marina Oak IslandJust about every Nova Scotian knows thelegend of Oak Island: for over two hundredyears, ambitious treasure hunters havecome up empty-handed, searching for themysterious buried remnants of a lost time.Situated on this legendary island, one ofover 360 in Mahone Bay, you’ll find the Atlantica Hotel and Marina Oak Island.Nestled in historic Lunenburg County, theeffortlessly nautical retreat is a perfect location for your holiday celebrations,blending comfort and elegance that worksfor everything from your corporate partyto the family getaway.

A forty-five minute drive from Halifaxmeans it’s a sure bet to book a guestroom,oceanfront chalet, or one of three seasidevillas if you’re imbibing this holiday season.Guests will appreciate the fabulous views and postcard-worthy Maritime surroundings, while the on-site Aqua Spawill add a bit of luxury to your stay and revitalize you for the trip home.

The menu at the La Vista Dining Roomchanges with the seasons, but you cancount on a traditional East Coast menuwith palate pleasers and familiar favourites,from Alexander Keith’s Fish and Chips and Seafood Pot Pie, to popular winteritems such as Braised Lamb Shank andDouble-Boned Pork Chop.

After dinner, take in a cocktail and someholiday cheer at the Fireside Lounge, whichfeatures live Weekend Winter concerts allseason long. Local talent like John Gracie,Charlie A’Court, David Myles and TimChaisson will be gracing the stage this winter.

Insider's Tip: Every Sunday is Prime Ribnight in the La Vista Dining Room. Aneight-ounce prime rib dinner is only$24.00. And children always eat free off the children’s menu.

Most Popular Menu Item: With a focus onseafood and upscale staples, you will findyourself tempted by items like the popularSeafood Roaster Special, which includes a Nova Scotia lobster, mussels, baby potatoes and sweet summer corn served toyou in a roasting pan.

Drink Tip: Finish your meal with a glass of robust red wine paired with La Vista’s famous Flourless Chocolate Torte.

Holiday drink: Candy Cane CocktailIngredients:1 candy cane, crushed2 oz raspberry vodka4 dashes white crème de menthe3 oz cranberry juiceDirections:1. Place crushed candy on a small plate. Wet the outside rim of a chilled martini glass with water. Hold glass by the stem and rotate the rim to coat with candy.

2. In a cocktail shaker, combine vodka, crème de menthe, cranberry juice, and ice; shake until well combined.

3. Strain liquid into prepared glass and serve immediately.

Atlantica Hotel & Marina Oak Island36 Treasure Drive, Western Shore(902) 627-2600 www.atlanticaoakisland.com

29Now at the NSLC.


Halifax Marriott HarbourfrontIf your wish this holiday season involves entertaining clients, co-workers, or takingon the town, the Halifax Marriott Harbourfront is just what you’re lookingfor. Located directly on the waterfront withunrivalled views of the harbour, it offers thebest of both worlds: proximity to the heartof Halifax’s entertainment district and a relaxing oasis after a night out.

If hosting a holiday party is on the menu,the Marriott’s Harbourstone Sea Grill &Pour House is just the ticket. The restaurant is one of the results of a $5 million renovation of the hotel’s GreatRoom—a novel take on the lobby. With itsdark-espresso wood and warm colourpalate, you’ll forget it’s winter as soon asyou step into this contemporary space.

The brand-new restaurant also features aprivate, forty-two-person dining room,which can be rented for your corporateluncheon, cocktail reception, an eveningout with friends. Director of OperationsCatherine Marshall suggests you reserveearly to take part in the special holidaymenu for Christmas, Boxing Day and New Year’s Day.

The Marriott’s convenient connection, viaclimate-controlled indoor skyway, toCasino Nova Scotia means you can spendsome of that Christmas bonus in style without worrying about transportation (or the weather!), and with a range of luxurious options, from guestrooms tosuites, you won’t have to rely on Rudolphto guide you safely home!

Insiders’ Tip: Harbourstone’s seafoodchowder cannot be passed up. Made freshwith every order, you’ll find an abundanceof seafood staples, including mussels, lobster, shrimp, scallops, haddock andsalmon. Perfect for a winter’s day.

Most popular menu item: A popular winter appetizer is the Pear Arugula Salad, featuring vanilla-poached pears, toastedpecans, pumpkin seeds and grilled lemonvinaigrette. For the main course, it’s Avery'sLobster Roll, which includes almost a quarter-pound of lobster. For dessert, if there’s room, the Pumpkin SpicedCheesecake with crystal ginger crunchrounds out a delectable meal.

Drink tip: When preparing a beverage, it isimportant to swirl an alcoholic componentof the drink in the glass prior to composingthe cocktail. This step allows the aroma ofthe drink to enter the nose first when theglass is raised for consumption. It is also important to save that olfactory teaseronce you complete the swirl, and add itinto the cocktail as you build it. Thatessence will be the first to hit the nose.

Holiday drink: The Night Before ChristmasIngredients:1 oz peppermint schnapps1 candy cane, crushed½ oz Frangelico (750 ml, $28.98, 1000872)½ oz dark crème de cacao4 oz chocolate milkDrizzle 151-proof rum1 chocolate-drizzled marshmallow

Directions:1. Bathe a martini glass with peppermint schnapps (using swirling technique described above), then rim glass with crushed candy cane.

2. Pour peppermint schnapps from glass into a shaker with ice. Add Frangelico, dark crème de cacao and chocolate milk. Shake well.

3. Strain liquid into martini glass. Top with chocolate-drizzled marshmallow and drizzle of rum. Carefully ignite and servewith caution.

Halifax Marriott Harbourfront Harbourview Sea Grill and Pourhouse1919 Upper Water Street, Halifax(902) 228-9290 www. marriott.com/YHZMC


PRODUCERS’ SPOTLIGHT

Bottega Club Grappa(700 ml, $29.90, 1000240)

This grappa, distilled from grapeskins, makes an elegant gift. Oftenenjoyed cold, it also pairs well with dark chocolate and makes afantastic addition to a cup ofespresso. Warm up a cold winter’snight with Bottega Club Grappa.

Cabot Trail Maple Cream(750 ml, $28.98, 1016562)

This delicious spirit made from acombination of pure maple syrup,cream and rum is authenticallyCanadian. It offers a delicious tastesensation that is simultaneouslycreamy, sweet and spicy. Enjoy it onits own over ice or add to coffee for a delicious drink that is rich andwarming. It’s a Canadian original!

Sandalford Winemaker's Shiraz(Australia, $21.99, 1017358)

Sandalford describes its Winemaker’s range as “Bang for your Buck!” We agree. Thisis an incredibly pure fruit drivenred from one of Australia’s most respected producers. It is bursting at the seams withdense blackberry fruit and peppery flavours.

Boxing Rock The Vicar’s Cross Double IPA(1 x 650 ml, $4.98, 1018106)

British soldiers stationed in India receivingtheir daily beer ration would never haveexpected this. With all the strength andbitterness of a double IPA, this beautifulbeer is remarkably smooth and well balanced.

14 Hands Hot to TrotRed Blend(USA, $19.99, 1016086)

This luscious red wine will pique your interest right out of the gate. Flavours of black cherry and plum balance in perfect harmony, giving way to a soft, velvety finish. The ideal match for Charcuterie!

Moosehead Boundary Ale (6 x 341 ml, $13.99, 1018267)

Boundary Ale is brewed with four uniquely blended new and old worldhops and seven malt varieties, giving it a balanced, slightly sweet, roastedcaramel complexity. It’s flavourful and aromatic with medium body andsmooth. Expertly crafted by Moosehead.

J Lohr Seven OaksCabernet(California, $23.99, 1003533)

This holiday season, give the giftof quality and consistency. If you want a guaranteed crowdpleaser, serve this robust redwine with black plum, blueberry,cherry, anise and vanilla aromasand flavours. It is a perfect pairing to roast beef but also a great match to chocolate truffles.

Party in a bag!So simple. We offer twodifferent flavours of cheeseball mixes: the Ravishing Cranberry andthe Smokin' Chipotle.These are paired up withour pepper jellies which, of course, are the world'sbest served over Briecheese. Check online formore variety in our smallsets, you will be so popularthis Christmas season!

$15.99 Available at Galloping Cows, Port Hood, (902) 787-3484 or online at GallopingCows.com


An

on thetownoccasion

go ahead...get out and

enjoy

The Greek VillageChef Stafanos Kalogeras has more than 45 years of experience preparing authentic Greek, Italian and Canadiandishes. Our breakfast is served daily until 5 p.m. Ask us aboutour daily specials. Pitcher of Moosehead beer for $10.99, add $3.00 for one of the following appetizers, Calamari orHummus. The Greek Village Restaurant has recently beenrenovated and we are fully licensed. Please contact us forreservations or take-out orders.

6253 Quinpool Road, Halifax, NS (902) 405-3750 | www.thegreekvillage.ca

Frank & Gino’s Grill & Pasta HouseFrank & Gino's fabulous menu has something to satisfy everyone's taste! Their fun and relaxed atmosphere is the perfect place for casual and delicious dining. Come in and check out our daily features and don't forget kids 10 and under eat free Sunday-Wednesday!

286 Robie Street.Truro, NS(902) 42-TEMPO(83676) | www.tempofooddrink.com

The Port PubLocated in a unique nautical setting with a serene riversideview of the rising and falling tides, the Port Gastro Pub iswhere you go to enjoy a unique Annapolis Valley microbrewery. East Coast Living magazine named our Rojo Mojo Red Ale the best in Atlantic Canada.

Named 2011's Best decor and design by RANS, not only canyou experience a great atmosphere and great beer, but we also create our dishes to order with some of the freshest localingredients available.

We are becoming a true wedding and special occasions destination. We pride ourselves on excellent service with atmosphere.

980 Terry's Creek Road., Port Williams NS(902) 542-5555 | www.theportpub.com

Your Father's MoustacheYour Father’s Moustache is the place to be for great food, fun and live entertainment in downtown Halifax. Our scrumptious menu includes fish and chips, lobster, pasta,steaks, seafood and weekend brunch, all carefully preparedand reasonably priced.

We offer great daily specials, plus, the Moustache is hoppingwith live entertainment like Joe Murphy and the Water StreetBlues Band, a Saturday afternoon tradition.

5686 Spring Garden Road, Halifax N.S.

(902) 423-6766 | www.yourfathersmoustache.ca

Rockbottom Brewpub Come and taste Halifax’s finest brewpub dining experience onSpring Garden Road.

Treat yourself to our diverse and delectable menu and quenchyour thirst with any of our six craft beers, brewed right on site.We also offer an extensive wine selection and all of your favourite cocktails. Bottoms up!

5686 Spring Garden Road, Halifax N.S.(902) 423-2938 | www.rockbottombrewpub.ca

The Bistro on PrinceLocated off the lobby of the Holiday Inn Truro – serves breakfast, lunch and dinner daily. Come in, relax and dine withstyle from one of our full service menus or enjoy a beverage inour quiet and intimate lounge. You'll find options to pleaseevery palate.

437 Prince Street, Truro, NS(902) 897-8008 | www.bistroonprince.comwww.facebook.com/bistroonprince

Photo by Babineau Photography

35Now at the NSLC.

GRAPE EXPECTATIONS | Entertaining Wines

The holiday season is upon us. It’s time to welcome friends andfamily to our homes to celebrate the bounty of the year over goodfood and drink. Holiday entertaining can be a stressful time butwine doesn’t need to be. Here are some tips for selecting a great bottle to go with your next holiday event.

Talking Turkey:While most Nova Scotian families have the process of makingroast turkey dinner down to a science, choosing the wine to matchis still riddled with angst and uncertainty. Not to worry—turkey is arelatively forgiving dinner companion. The best wines to serve withturkey showcase rich fruit flavours and lively acidity. Pinot Noir andGamay (the grape used to make Beaujolais) are classic partners,but if you want to look a little further afield, try an Italian Barberawhich will not only have an affinity to the bird but will also partnerwell with the savoury character of the stuffing. If you prefer a moreAmerican style turkey dinner with candied yams or sweet potatoes, opt for a fruity Zinfandel from California. The key is to avoid very dry red wines like Cabernet Sauvignon, the most

structured Syrah—based wines and other tannic reds, as thesewines do best with red meats. The sweet and tangy elements ofturkey dinner will make these wines taste bitter. As for white wines,a rich butter Chardonnay works with the more substantial elementsof the meal, while a full-flavoured Riesling is great match to turkey.

Sea Glass Pinot Noir (California, $14.99, 1012893)

Bersano Barbera D’Asti (Italy, $14.99, 1001139)

Entertaining WINES

36


Ham It Up:Tired of the turkey routine? Baked hammakes a wonderful alternative to roastturkey. As far as the perfect pairing forroast ham, look to white wines and redwines rich in sweet fruit flavours. Riesling isan obvious choice for whites. Look for|Rieslings with a balance of sweetness andacidity. Germany produces a number ofRieslings that fit this description, particularythose from its top regions, including theMosel Valley and Rheingau. Be sure to lookfor the word Riesling on the bottle. Manyinexpensive German wines are made fromhigher yielding grape varieties such asMüller-Thurgau. While enjoyable on theirown, these wines nevertheless are not aswell suited as a pairing to savoury dishes.Beaujolais makes a great selection for thosethat prefer red wines. These light-bodiedFrench wines are rich in sweet fruit flavoursand have a soft, immediately enjoyablepalate.

Recommended Selection:Moselland Ars Vitis Riesling (Germany, $15.79, 1001242)

Moselland Ars Vitis Riesling(Germany, $15.79, 1001242)

Buy it for the scenery; enjoy it for thewine. This refreshingly fruity, off-dry Riesling from Germany’s renownedMosel Valley is a perfect pairing with holiday hors d’oeuvres, scallops and isgreat with baked ham.

Add a Splash of Cranberry:Fruit wines have come a long way over thelast two decades. A style of wine that wasonce an entry point into the wine categoryfor many consumers is now producingsome exciting styles. Some of the most innovative products are from our ownbackyard. One of the hottest new fruitflavours is sparkling cranberry wines, whichmake not only make a festive way to opena holiday meal but also partner well withcreamy cheeses such as brie as well asturkey and pork inspired hors d’oeuvres.

Recommended Selections:Bon Bon Chandelier Apple Cranberry Sparkling (Nova Scotia, $16.99, 1017917)

Red Barn Sparkling Cranberry (Nova Scotia, $12.99, 1017912)

A fantastic new wine style for your festivities—ChandelierSparkling is a blend of Muscat, Cranberry and Apple in perfect harmony. Surprisingly off-dry, aromatic, burstingwith full fruity flavour. Enjoy with local charcuterie,turkey, cheeses or sushi!

By Petite Riviere Vineyardswww.petiterivierevineyards.ca

Bon BonChandelier Series

37Now at the NSLC.


Here is a recommended line-up of wineswith some serving suggestions:

Luna Argenta Prosecco (Italy, $17.99, 1018166)

Serve as an aperitif or, if your guests are adventurous diners, accompany it with asingle oyster topped with diced apple, freshdill and a lemon slice.

Sea Glass Pinot Gris (California, $14.99, 1017205)

This makes a great first course wine. Try it with smoked salmon based appetizers.

Fat Bastard Chardonnay (France, $15.99, 1002266)

This Chardonnay has some light oak noteswithout being big and clumsy. It’s a greatwine to serve half way through a meal.Pair it with a cup of creamy butternutsquash soup.

Fincas Las Palmas Malbec (Argentina, $19.99, 1009646)

This award-winning red wine is a perfectmain course red. It pairs well with a varietyof red meats, especially beef. Try this winewith herb crusted roast beef.

Martini Rossi Asti Spumante (Italy, $14.99, 1000243)

This off-dry Italian sparkling wine makes agreat closer. Serve it with a dessert that hasits own balance of sweet and tart flavourssuch as a lemon tart. It also makes a goodpairing to a selection of cheeses accompanied with nuts and honey.

How to Design a New Year’sEve Tasting Menu:1. The dishes and matching wines shouldbuild in flavour and texture. Don’t start with a heavy, cream based soup then move to a salad, for example.

2. Be sure to offer a variety of proteins. Don’t serve multiple fish courses for example. Try to offer a vegetable course, a fish course and a meat course.

3. Try to keep to a single culinary style. Don’t mix Asian flavours with classic Italian dishes.

4. Try to alternate serving cold dishes with hot dishes. This will allow you more time to entertain and interact with your guests. Have as much prepared as possible before guests arrive and choose dishes that can be finished quickly.

5. The matching wines should build in flavour, body and intensity. Start with a light and crisp white wine or a sparkling wine and move to full-bodied whites, then light and fruity red wines and eventually a full-bodied red wine with the main course. Serve a sweet wine with the dessert or a cheese. The final course is one instance where you can break away from the plan and serve an off-dry sparkling wine instead of a dessert wine if you like. It makes a refreshing way to finish a meal.


INSPIREDby the Stars

39

TASTING MENU | Pairings

Parmesan Cups with Lobster andSparkling Wine Cream Sauce

Michelle Brush, Retail ProductSpecialist at the Truro NSLC, offersrecommendations for sparklingwines to match our menu “inspiredby the stars.”

A taste of great Champagne can bean out of this world experience, as agreat sparkling wine’s combinationof vibrant effervescence and

exacting flavours excites the taste buds like few other wine styles can.We agree, especially when you taste a sparkling wine in combinationwith a fantastic morsel of food. Enjoy our tasting menu that has been‘inspired by the stars.’

Parmesan Cups with Lobster and Sparkling Wine Cream Sauce

Makes 24 piecesIngredients:6 oz Parmigiano-Reggiano, grated Cooking spray 2 cups cooked lobster meat, chopped 5 tbsp butter ½ shallot, minced 2 tbsp chives, chopped Salt & pepper to taste 1 clove garlic, minced 2 ounces sparkling wine 1 ¼ cups heavy cream

Directions:1. Spray mini-muffin tins with cooking spray and set aside. 2. Line 2 baking sheets with parchment paper.3. Make 2 tbsp mounds of the grated Parmigiano on the parchment paper. Flatten with a spoon. Be sure to leave an inch or more of space between each mound. Preheat oven to 300 ̊ F.

4. Bake the cheese in oven for 5 minutes. You may need to work in batches.

5. Remove from the oven and using a spatula, transfer the cheese to mini-muffin tins.

6. Place each individual round of melted cheese in a prepared muffin tin. Press the cheese against the sides to form a cup.

7. Place a sauté pan over medium-low heat: add half the butter.8. When the butter has melted, add half of the shallots and sauté until translucent.



Smokin’ Good Baked Oysters

9. Add the lobster mixture and continue tosauté for 2-3 minutes. Add the chives and set aside.

10.Place another sauté pan over medium heat. Add remaining butter.

11. When the butter has melted, add the shallots. When the shallots aretranslucent, add the garlic and sauté until fragrant, approximately 30 seconds.

12.Add the wine and the heavy cream and let reduce until sauce is thick and covers the back of a spoon.

13.Fill Parmesan cups with a spoonful of lobster and drizzle with the cream sauce.

Editor’s Note: Be sparing with the sauce,otherwise it will drip through the Parmesancups.

Bouvet Ladubay Brut (France, $18.99, 1001013)

Michelle: For those that love French bubblesbut do not want to pay Champagne prices,Bouvet Ladubay Brut is an excellent alternative. This is a delicious sparkler produced in France's Loire Valley. It is madefrom the Chenin Blanc grape which contributes light floral and honeyed fruitflavours. This wine is rich in flavour andboasts buttery nuances, solid apple-likeflavours and is refreshing and crisp on thepalate. Use this sparkling wine to cutthrough the richness of this dish. Be warned,you'll find it hard to stop at just one bottle.

Smokin’ Good Baked Oysters Makes 24 pieces Ingredients:

24 oysters 3 slices double smoked bacon, cooked, finely chopped

2 tbsp pesto ½ tsp smoked paprika 1⁄6 cup Applewood Smoked Cheddar, grated

Directions:1. Preheat oven to 450 ̊ F. 2. Place oysters on baking sheet. Bake for 8-10 minutes.

3. While the oysters are baking, combine the bacon, pesto and smoked paprika.

4. Turn oven to broil.5. Carefully open the oysters.6. Top each oyster with equal amounts of the bacon mixture and grated Applewood Smoked Cheddar.

7. Broil for 1 minute.Editor’s Note: Baking the oysters in essencepoaches them in their own liquid. It alsomakes them very flavourful and easy toopen.

Mumm Napa Brut Prestige (California, $33.99, 1001350)

41Now at the NSLC.

Michelle: Here’s a sparkling wine that Ithink is just awesome. This blend of PinotNoir and Chardonnay comes from California’s Mumm Napa – the Napa, asyou might guess, refers to the Napa Valley.On the nose, I detect aromas of vanilla, biscuit and white blossom, while lemon,pear and melon flavours linger through thelengthy finish. This wine’s fruit characterand refreshing acidity make it an excellentchoice for this dish. Focus on the bubblesas part of the taste and texture. Simplyheavenly!

Sriracha & Honey Glazed Shrimpwith Mango Salsa

Makes 24 piecesIngredients:1 tbsp Sriracha sauce 1 tbsp honey 1 tbsp cilantro, finely chopped 1 tsp ginger, minced 4 tbsp fresh lime juice 24 jumbo shrimp, peeled, deveined

1 mango, peeled, pit removed, diced 2 tbsp cilantro, finely chopped 1⁄6 cup red onion, minced 1 jalapeño, seeded, finely diced

Directions:1. In a bowl, whisk together the Sriracha, honey, 1 tablespoon of cilantro, ginger and 1 tbsp of lime juice.

2. Add shrimp to the bowl, stir and let marinate for 30 minutes.

3. Meanwhile, combine the diced mango, remaining lime juice, remaining cilantro, red onion and diced jalapeño in a separate bowl.

4. Place grill pan over medium heat. Grill shrimp for 2-3 minutes per side.

5. Place a teaspoon of mango salsa on an Asian spoon, top with a shrimp.

Editor’s Note: This potentially fiery horsd’oeuvre is cooled by the mango salsa.Sriracha is an incredibly intense and spicysauce from Thailand. It has a rooster on thelabel and is available in the internationalsection of most grocery stores.

Peller Ice Cuvée VQA (Ontario, $24.99, 1000907)

Michelle: This traditional method sparklingwine is made from Chardonnay and PinotNoir grapes grown in the Niagara Peninsulain Ontario. After the lees (the residue leftover from a natural secondary fermentation in the bottle) have been disgorged, a dosage of Vidal Icewine isadded to the wine, creating a finishedproduct with its own unique style. This off-dry bubbly offers aromas of apricot,yeast and ripe apple, with hints of honeyfollowed by tropical fruits on the palateand a refreshing pink grapefruit finish. Thissparkling wine has just enough sweetnessto tame the spice of this dish. Just delicious!

Sriracha & Honey Glazed Shrimp with Mango Salsa




Pan Seared Calamari with Lemon and HerbsMakes 24 pieces Ingredients:

6 squid tubes, cleaned, scored 2 tbsp extra virgin olive oil 4 tbsp butter 2 cloves garlic, minced 4 lemons, zested, juiced

3 tbsp parsley, finely minced 3 tbsp oregano, finely minced Additional wedges of lemon for garnish

Directions:1. Toss the calamari in the extra virgin olive oil.

2. Place a large cast iron pan over medium-high heat. Add the butter.

3. When the butter starts to brown, add the garlic.

4. When the garlic is fragrant, (approximately 30 seconds) add the squid tubes.

5. Sear the squid tubes for 1-2 minutes per side.

6. Add the lemon juice, zest and fresh herbs.7. Slice the calamari tubes into 6 pieces per tube.

Editor’s Note: While breaded calamari isextremely popular, I love the rustic simplicity of grilled or pan seared calamari.Try and get a nice char on the calamari, butbe careful not to overcook. As for the perfect garnish, I suggest keeping it simple.Just serve with wedges of lemon and asprinkle of fresh herbs.

Bolla Prosecco di Conegliano Valdobbiadene Superiore DOCG(Italy, $19.99, 1016057)

Michelle: Fresh fried calamari is a quick andeasy starter that goes perfectly with a glassof bubbly. The meat is firm and white with a mild, slightly sweet and almost nuttyflavour. For this dish, I recommend BollaProsecco di Conegliano Valdobbiadene Superiore DOCG. With its bubbles andgood acidity, it goes particularly well withsalty, rich foods. Prosecco is a region located in northeastern Italy. In the past thegrape used to make this style of wine wasalso known as Prosecco. As of 2009 thegrape was officially renamed Glera, although many people still refer to it by itsold name. This fruity and fun bubbly, withits bright citrus flavour, will tease your tastebuds and when paired with this appetizer,makes for an easy yet elegant party dish.

Pan Seared Calamari withLemon and Herbs

Real & Reasonable Nova Scotia Grown WinesIn all NSLC storesHwy 103, Exit 11, 24 km inland to Newburnewww.canada-wine.com902-644-2415

LUNENBURG COUNTY WINERY

Celebrating 20 years

Sit back and enjoy the holidays.

CRUZAN BLACK STRAP

CRUZAN BLACK STRAP EGGNOG

1.5oz Cruzan Black Strap Rum4oz Prepared Eggnog


Discover Great Wines for GiftingTis the season of invitations to dinner parties, open-houses, New Year’s Evesoirées and of course Christmas dinner. Regardless of the occasion, wine makes agreat gift for the host or hostess. Whenyou aim to impress, look no further thanthe selections found on the Online Aisle.

Discover these great wines worthy of giving as gift to even the most discerningwine lover.

Champagne: For centuries Champagne has been regarded as the wine to toast celebratory occasions. Champagne is ofcourse de rigueur to ring in the New Yearwith but it also makes a sophisticated selection for dining. Champagne’s rich andcomplex flavours and lively acidity allow itto work as an aperitif, a match to many firstcourses and certain desserts and many finecheeses.

Online Aisle Selection: Henri Abele Brut Rosé (Online Aisle,mynslc.com, $69.99, 1014439)

Henri Abele ranks as one of Champagne'soldest houses. This classic brut rosé, which combines all three of the classicChampagne grapes, delivers red berry aromas and a well-balanced palate. If youwant to dare to be different this NewYear’s Eve, raise a glass of pink.

Online Aisle Selection: Veuve Clicquot La Grand Dame (Online Aisle, mynslc.com, $228.29,1000624)

The epitome of elegance and sophistication. This Champagne namedafter Madame Clicquot Ponsardin, creditedwith refining the Champagne process, offers fragrant nose of citrus and stonefruit notes along with brioche and marzipan. The full-bodied palate is extremely focused with chalky mineralityextending its length, highlighting its freshness and verve.

Christmas Dinner Selections:Christmas dinner is morethan just the turkey

Online Aisle Selection: Louis JadotChambolle-Musigny (Online Aisle,mynslc.com, $74.00, 1008485)

This Pinot Noir, from one of Burgundy’smost revered appellations, has had time to mature in bottle, providing it with developed notes suggestive of forest floorwith some lingering red berry fruit flavours.It’s the perfect partner to roast turkeyserved with a savoury stuffing.

Online Aisle Selection: J Lohr ArroyoVista Chardonnay (Online Aisle,mynslc.com, $33.29, 1006895)

This full-bodied Chardonnay has nut andcaramel complexity on those nose, ripefruit flavours on the palate and mild acidityin the finish. It’s rich flavour profile allows it

OCCASIONS | Online Aisle

45Now at the NSLC.

to match the full complement of flavourson the Christmas dinner table.

Icewine: Give the gift of luxury and exclusivity. Icewine is made from grapes allowed to freeze on the vine. The processconcentrates the grapes’ sugars, acids and flavours resulting in a unique and luxurious wine rich in honeyed fruitflavours. In fact, it takes almost ten timesthe number of grapes to make a bottle ofIcewine compared to a normal table wine.A great gift to give to out-of-province visitors or those that simply enjoy the finer things in life.

Online Aisle Selection: Trius VidalIcewine (Online Aisle, mynslc.com,$29.99, 375 ml, 1001104)

This luxurious dessert wine is full of tropicaland stone fruit flavours and impressive balance between intense sweet and acidity.

Online Aisle Selection: Domaine deGrand Pré Vidal Icewine (OnlineAisle, mynslc.com, $39.49, 375 ml,1000849)

A wine that blends sweet apricot andlemon fruit flavours with citrus like acidity.A dessert wine that balances extremesweetness with vibrant acidity. This winemakes a great pairing to blue cheese, foiegras and fruit based desserts.

OCCASIONS | Online Aisle

Directions:1. Cut off and discard wing tips, as they tend to burn and don’t have much

meat. Discard or use for stock. Cut wings in two by separating at the joint. 2. Mix together curry powder, cinnamon, and onion powder, ¼ cup (60 mL)

of rum, brown sugar, lemon juice, soy sauce, apple juice, oil and hot pepper sauce in large bowl or plastic zip lock bag. Add wings and mix to coat well. Refrigerate, covered, for at least 2 hours, up to 8 hours.

3. Remove chicken wings from sauce. Put sauce in a small pan and boil untilreduced by half.

4. Heat grill. Grill chicken wings for approximately 10 minutes on each side or until cooked through and skin is crispy and brown. Baste with reduced sauce, and turn, as needed, to prevent burning.

5. Prepare pineapple by cutting off bottom and cutting down sides to removeouter layer. Cut into twelve ½ inch (1.5 cm) slices. Combine additional rum and brown sugar in small bowl. Place pineapple on grill. Baste with sugar mixture and grill 5 minutes until soft and lightly browned. Flip and baste other side again.

6. Serve hot wings on a platter with grilled pineapple slices.

24 chicken wings2 Tbsp curry powder1 tsp cinnamon, ground1 tsp onion powder1/4 cup + 2 Tbsp dark rum1/4 cup + 1 Tbsp brown sugar2 Tbsp lemon juice, fresh2 Tbsp low-sodium soy sauce1/2 cup apple juice1 Tbsp vegetable oil1/2 tsp hot pepper sauce1 pineapple, whole

Chicken Farmers of Nova Scotia For information and recipes

call (902) 681-7400Visit us on Facebook for

MORE RECIPES

Chicken Farmers of Nova Scotia

Curried Rum Chicken Wings with Grilled PineappleThese sticky, smoky chicken wings will soon become your favouritechicken recipe. The subtle heat of the curry powder is perfectlycomplemented by rum and brown sugar. These wings are a delicious addition to a Caribbean-inspired feast.

Serves 6 / Cook time : 20 min / Preparation time : 10 min

Ingredients:

46

Beer Basics | Books and Brews

Books and Brewsby Steve Riley

Ever since I discovered that there was moreto beer than just a social beverage, I havebeen frustrated by the disproportionateamount of books about beer versus booksabout wine. Shelf after shelf on Merlot,Cabernet Sauvignon, the history of wine,leading a wine tasting, geographical wineguides and winemaking just to name a few.Besides some classics from Canada’s ownStephen Beaumont and the legendaryMichael Jackson (not that MJ - the beerlegend), the beer shelf was practicallyempty.

That is until recently. With a growing number of small brewers making flavourfulbeers that push the boundaries on stylesthat have been forgotten for decades andpeople’s thirst for knowledge, there are finally more books on the subject of beer.

�teve Ri�ey is a �erti�ied �icer�ne� t�e �eer e��iva�ent �� a s��e�ier and President �� BetterBeer.c��.�e is �ne �� n�y a �and�� erti�ied �icer�nes in �anada and is a rec��ni!ed �eer ��d�e.

47Now at the NSLC.

Beer Basics | Books and Brews

Wondering what to get that beer lover ofyours this upcoming holiday season? Lookno further than these great beer books.

For the Novice

Tasting Beer by Randy Mosher

When I am asked for agood all-around beerbook, I recommendTasting Beer by Randy Mosher without hesitation. Mosher explains everything in anon-technical and easy to understand style.In this book, he takes the reader through anintroduction on ingredients, brewingprocess, styles, tasting procedures, beer andfood pairing and even provides some greattrivia. This is a fantastic book to keep handyfor a reference as it has easy to find information and excellent illustrations. Ifyou are thinking of taking your Cicerone(certified beer expert) or Prud'hommeexam, this book is where you should start.

For the Beer Expert

How to Brewby John Palmer

Palmer explainsbrewing in simpleterms in the first half of the book, then inmuch more technical, detailed terms in the second half. This book is best suited forsomeone who has been involved with beerfor a bit, who wants a more technical understanding of each ingredient’s role inthe beer making process. If you havemoved past extract brewing and are nowall-grain brewing, this book is for you. Youdon’t have to brew at home to find value in learning more about the technical aspects of brewing as this will lead to agreater understanding of how yourfavourite beer styles are made.

Beer History

Brewed In Canadaby Allen Winn Sneath

Despite being thirtyyears old, I still reallyenjoy reading this bookevery couple of years. It chronicles the 350year history of beer in Canada, but it’s thedevelopments in the past 150 years that Ifind particularly interesting. This bookhelps the reader understand how the Canadian beer business evolved to its current state on the shoulders of JohnMolson, John Labatt, and the Oland families. Sneath digs deep into the businessside of the industry from years past andweaves it all together for the reader. In theprocess, the reader discovers how EastCoast brewing families have helped shapethe Canadian beer industry.

The Exceptional Spirit

Beer Basics |Books and Brews

Beer & Food

The Brewmaster’s Tableby Garrett Oliver

This book has long beenconsidered the bible ofbeer and food pairing.Oliver is both the Brewmaster at BrooklynBrewery and a Chef. While the book canbe a bit dry in some parts, the chapters onhis discovery of beer and food pairing andthe techniques that he suggests are worththe time spent on this almost 400 pagebook. Oliver provides the reader a solidhistory lesson of five major styles that haveshaped the beer world and the referencechart for beer and food pairing in the backis worth the price of the book alone.

A Great ReadAre you interested inreading about the history of IPAs andpubs in the UK? I recommend readinganything by Pete Brown– one of my favouriteauthors on any subject.

Now excuse me while I curl up in front ofthe fireplace with a glass of Imperial Stoutand a great book about beer ... now thatwe finally have some selection. Cheers!

Look for these and other books about beer at your favourite local bookstore or online at www.chaptersindigo.ca orwww.amazon.ca.

A half-dozen members of one NHL team celebrated their Stanley Cup victory by attending a local bar and ordering a$100,000 bottle of Champagne.

Two nights after their win over the Vancouver Canucks, six members of the 2011 Boston Bruins ordered a 30-litre bottle of Armand de Brignac Ace of Spades “Midas” Champagne at a Connecticut bar and drank it out of the Stanley Cup. The total barbill for the night was over $150,000. NBA Championship winnershave done the same; both the 2011 Dallas Mavericks and theMiami Heat (2012, 2013) celebrated with lavish parties that approached six figures and included premium Champagne.

For at least one beer company, the National Football League is big business.

Since 2011, Anheuser’s Busch’s Bud Light has been the official beersponsor of the NFL. Bud Light supplanted Coors Light after MillerCoors couldn’t reach an agreement with the NFL. In Canada, Canadian Football League teams negotiate with sponsors on an individual basis. For instance, Molson sponsors the SaskatchewanRoughriders, while Labatt Breweries/Budweiser sponsors the BCLions.

Some former professional athletes are indulging in a littlepost-career “bootlegging.”

A bootleg in football parlance is a quarterback run, but at least twoformer NFL quarterbacks ran with the idea of starting their ownwineries. Friends Rick Mirer and Drew Bledsoe have establishedseparate wineries in the Napa Valley and Washington State. FormerChinese NBA star Yao Ming owns Yao Family Wines in the NapaValley. His wines, one of which retails for over $600, are sold almost exclusively in China. Wayne Gretzky Estates is the highest-profile Canadian winery associated with a Canadian professional athlete. Gretzky wines are available at the NSLC.

A Nova Scotia wine accomplished an Olympic sized feat.

In 2012, the Canadian High Commission in London selected Benjamin Bridge’s 2008 Méthode Classique Rosé as one of twoCanadian sparkling wines to serve at Olympic receptions celebrating Canadian involvement in the 2012 Summer Olympics.Twenty four bottles of the premium bubbly were sent to Londonfor the festivities. While the 2008 Méthode Classique Rosé is notcurrently available, a number of medal-worthy Benjamin Bridgewines are available at the NSLC, including their immensely popularNova 7.

DID YOU KNOW? | Occasions

By Doug Watling

Occasions Winter 201350

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