Wine and Food Pairings at Wineries in Niagara in November

If you have never checked out the different wineries throughout the Niagara Region, there is no better time than now!

Both wineries of Niagara on the Lake and 20 Valley Wineries are holding wine a food pairing events throughout the month of November.

Niagara on the Lake's event is called Taste the Season and includes stops at 25 wineries for $48.  (There is also a designated driver pass for $29).  You get to stop at all the 25 wineries and sample a small glass of their wine paired with fantastic food on Fridays, Saturdays, and Sundays for the next four weekends in November from 11am to 5pm.  Some sample pairings are (Niagara College Teaching Winery) a 2010 Cabernet Franc with pork capicola crêpe rolls with caramelized onion cheese stuffing and (Hinterbrook Estate Winery) a 2014 Franc Blanc paired with Smoked Bacon and Potato Corn Chowder.  To view the remainder of the pairing click here.

20 Valley's event is called Wrapped Up In The Valley and includes stops at 23 wineries for $44.25.  (They also have a designated driver pass.)  This one is a little different whereas you buy a weekend pass for either Saturday, November 7th and Sunday, November 8th, or November 14th and 15th, or November 21st and 22nd.  You can also buy a Sundays only pass good for Sunday, November 8th, 15th and 22nd.  Their pairing aren't posted yet, but usually are, so check their website back often for them!

I will be going to the Niagara on the Lake one this time around.  I like to be able to go on Friday afternoons, and spread it out.  All of the wineries are the busiest on Saturdays.  We usually stop at around 8 wineries per day, eat a light breakfast, and only have an evening snack much later for dinner.....there is that much food!

Enjoy!

xo, Alysh

Peanut Butter Coconut Pick-Me Up Balls

 Ever need a late morning or late afternoon pick me up for energy or to hold you over to the next meal?......Well this is a great thing for that!  They are good for you, filling, tasty, and the dates make them quite sweet.

Peanut Butter Coconut Balls:

Ingredients:

• 1 cup peanut butter
• 20 pitted dates
• 2 cups shredded unsweetened coconut, plus 1 more cup for rolling
• 2 tbsp honey

Instructions:

• Soak the dates in boiling water for about 10 minutes so that they soften for your blender.
• Add all the ingredients (minus the last cut of coconut) to a blender or a food processor, and blend until smooth (it's okay if there are still chunks of dates left).
• Roll the dough into approximately 2 tbsp balls, then roll the balls in the extra coconut and press it in.
• Chill and store in fridge.
• Enjoy! 

Bon Appetit!

Alysha, xo

HOMEMADE APPLE FRITTERS and Thanksgiving Craft Shows

I made these a couple of weekends ago for a little family party, boy where they a hit!  And nobody could believe there was bread in them!
They were super easy to make, and best when kinda dried out on the counter like at a donut shop.  And I know they look kind of small, but they are super dense and filling!  Scroll down for the recipe!

Make sure you check out all the arts and craft shows in Jordan this Thanksgiving weekend, and get a head start on your Christmas shopping, and pick up a little something for yourself!  Everything is so unique and different, you are sure to find something for that hard to buy for person, or something special you have been searching for or didn't even know that you needed!  There always seem to be lots of garage and estate sales all around it too.
Balls Falls Thanksgiving Festival
Friday until Monday from 10am until 5pm - admission is $7.00
Vineland Thanksgiving ARTFest
Saturday until Monday from 10am until 5pm- admission is FREE!
Jordan Lions Thanksgiving Arts and Crafts Show
Saturday until Monday - admission is FREE!
O’Shavings Country Craft Show
Saturday until Monday - admission is FREE!

Apple Fritters 

Ingredients for the doughnuts:

• 3 cups diced apples
• 3 tsp cinnamon
• 1 tsp butter
• 1/2 cup sugar
• 2 eggs
• 1/4 cup whole milk
• 4 cups cubed or toasted day old bread, with crusts removed
• 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Directions:

• Combine the apples and cinnamon in a bowl.
• Melt the butter in a in a large frying pan, and cook the apple mixture until softened.  Stir in the sugar and heat until dissolved.  Continue cooking until the liquid is reduced to a golden syrup.  Set aside to cool.
• In a large bowl, whisk together the eggs and the milk.  Stir in the bread cubes and the chilled apple mixture until combined.  Stir in the flour, baking powder and salt until a doughy consistency is reached.  The batter should be sticky and hold together in a clump.
• Heat about 3 inches of oil in a large pot over medium / high heat.
• Carefully drop 1/4 cup of the batter into the oil, about 4 at a time, and fry until darker golden brown, flipping once.  Drain the fritters on a piece of paper towels, and repeat with the remainder of the dough.

Glaze Ingredients:

• 1 cup icing sugar
• 3 tbsp milk
• 1 tsp vanilla extract

Finishing Directions:

• Whisk together the above ingredients in a small bowl.  
• Dip each fritter in the glaze and let sit on a cooling rack with wax paper under it until set.
• Enjoy!

Makes 12 fritters

Have a Happy Thanksgiving y'all!  Be present, and enjoy your time with your family, no matter how crazy they are, and put you're phone away (unless you're taking fantastic pictures of your family and food)!

Bon Appetit!

xo, Alysha

SMOKED SALMON CHEESECAKE

You might want to make this as an appetizer for thanksgiving dinner this weekend!

It is soooo savoury and good, and super easy to make!

I like to have things made in advance and be ready and relaxed the day I am entertaining.  This can be made a day or two in advance, and topped when ready to serve.

This is a recipe that I have adapted from the talented chef Lynn Crawford.  If you ever have a chance, get to her restaurant Ruby Watchco in Toronto, it is absolutely amazing!  They offer a different 4 course menu every week with it varying daily as well.  That's it, no menu to order off of, or choices to make, and it's only $54!  The original recipe calls for a crust, but I think that is covered in the crackers, and have added a lot more herbs and smoked salmon.  The recipe is actually for a full size cheese cake, but I just happened to have smaller spring form pans, so I made into 2, and have frozen one for a later party.

Savoury Smoked Salmon Cheesecake

Ingredients:

• 3 (8 ounce) packages of cream cheese, softened at room temperature
• 2 tbsp cornstarch
• 1/2 tsp salt
• 2 eggs
• 1 tbsp fresh squeezed lemon juice
• 1 tsp lemon zest, grated
• 1/2 cup sour cream
• 2 cups smoked salmon, finely diced, plus more for garnish (not diced)
• a whole package of chives, chopped
• a whole bunch of parsley, chopped
• a whole bunch of dill, chopped (reserve some for garnish)

Directions:

• Preheat oven to 350 degrees.  Lightly grease a 9" spring form pan, or in my case, 2 small ones, and wrap the outside with aluminium foil to protect it from the water bath.
• Using a mixer, beat the cream cheese, cornstarch and salt together in a bowl at medium speed, until smooth and creamy.
• Add eggs, one at a time, and beat until smooth.  Add lemon juice, lemon zest, and sour cream and beat until smooth.
• Gently fold in salmon, parsley and chives by hand.
• Pour batter into prepared pan(s) and smooth out the top. Place the filled pan(s) into a hot water bath and bake 35-40 minutes (about 25 minutes if you are making 2 small ones) until set and slightly creamy in the middle.
• Remove from water bath and cool completely on a rack.  Loosely cover and refrigerate at least 2 hours until firm.
• To serve, garnish with fresh dill sprigs and additional smoked salmon.  Serve with a selection of crackers (I think triscuits are perfect with this!) or even cucumber slices!
• Enjoy!

Note:  If you are going to make 2 small cheesecakes and freeze one, loosen it from the spring form pan to ensure that it will later, then re-tighten it to protect it in your freezer.  Keep the smoked salmon that you are using for the garnish separate, and only place on top shortly before using.

Bon Appetit!

xo, Alysha

TUNA AND HUMMUS SANDWICH

I had passed over this recipe in one of my cookbooks that I used often, and one day it finally sounded good, but I was still quite sceptical.  My man wasn't too convinced about the combination either.  Well, let me tell you, we have had it once a week for the past 3 weeks!

Tuna & Hummus Sandwich

What you are going to need:

• 1 can tuna
• 1/4 cup finely sliced celery
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped cornichon (not sweet small pickles)
• 2 tbsp lemon juice
• 2 tbsp mayonaise
• 1 tsp dijon mustard
• salt and pepper to taste
• sliced sourdough bread (I buy a whole loaf, and slice it, and freeze it for future use)
• 1 cup hummus (use store bought, or use my recipe from here)
• radishes, thinly sliced

How to make it:

• Toast the sliced sourdough bread quite heavily so it doesn't get soggy when everything is piled high on it.
• Combine the first 8 ingredients in a bowl and use right away, or even better, let it marinate for an hour or so covered in the refrigerator.
• Spread on the bread a layer of hummus, followed by a layer of tuna and garnish with the radishes.
• Enjoy!

Makes about 3 sandwiches, depending on the size of bread you use.

Bon Appetit!

xo, Alysha

HUMMUS

A staple in my life!

I often eat it for a light lunch, with some sliced vegetables (cucumber is my favourite, but carrot sticks, celery, peppers, zucchini and radishes are all great too!), nice olives and a couple of pita crackers or pretzel sticks for a treat.  It is also great as a healthy snack!  Chickpeas are full of protein and fibre, which is great for you, and quite filling.

Hummus

What you are going to need to make it:

• 1 can chickpeas, rinsed and drained
• 2 garlic cloves minced (I use about 5)
• 1/2 cup lemon juice (I just use squeeze)
• 1/2 cup water
• 3 tbsp tahini (sesame paste, and available at all grocery stores)
• 1/2 cup unsweetened pumpkin puree (I just used canned)
• 1 tsp cumin
• 1/4 tsp salt
• 1/4 tsp cayenne
• 1/2 cup olive oil

Directions:

• Place all of the above ingredients in a food processor or blender and blend very well until smooth!

Make 2 1/2 cups hummus.

Note:  I multiply this recipe times 3 or 5 every time, and freeze them flat in normal size ziplock baggies.  They unfreeze great at room temperature, and right back to normal with just a little stir.

I like my stuff quite garlic - ey and often times it is too much for other people.  The pumpkin in this recipe really helps cut down on the garlic flavour.

And stay tuned for this great tasting recipe next week that uses this hummus...

Bon Appetit!

xo, Alysha

PEACH & OATS SMOOTHIE

This has been a breakfast staple in my house over the last couple of months since I've discovered it.  My man who HATES peaches can't even get enough of it (once he finally tasted a sip of mine)!  Every morning......are you making that peach smoothie?

Peach & Oat Smoothie

Ingredients:

• 1 peach chopped up (I buy and freeze them with their skins on and everything!)
• 3/4 cup plain yogurt
• 3/4 cup almond milk (plain milk would be fine, but almond or cashew milk add an awesome flavour!)
• 1/4 cup oats 
• 1 heaping tbsp full of flax seed - optional
• 1/4 tsp ground cinnamon
• 4 ice cubes (for froth)

Directions:

• Put all the ingredients in the blender and blend well.
• Enjoy!

Serves 1

Bon Appetit!

xo, Alysha

EDAMAME AT HOME!

My cousin made me homemade edamame (soy beans) earlier this year and it was fantastic!  Why had I never thought I could make one of my favourite treats from the Japanese restaurants at home, I don't know.

Here is a bit of a gourmet recipe, but following it is a staple (my cousin's Ian's recipe) that lives in my fridge, and is a frequent late night snack (who wouldn't rather this healthy -ish snack at night instead of chips or junk food).

Blistered Bacon and Garlic Edamame:

What you are going to need:

• package of frozen edamame in shell
• 10ish whole cloves of garlic, smashed with the back of a knife
• 4ish tsp sesame oil
• 1/2 cup crumbled cooked bacon pieces (I bake it in large quantities on baking pans covered in aluminum foil in the oven, then freeze it for when you need little bits)
• 3 tsp Japanese 7 spice blend - Shichimi Togarashi (It's at Zehr's and it's President's Choice black label)
• 1/2 tsp sea salt (you really need it to kill the heat in the spice blend)
• juice of 1 lime

How to make it:

• Steam your edamame in the microwave according to package directions on the back of the edamame bag.  
• In a large frying pan, heat the sesame oil over medium heat, and add the smashed garlic and the steamed edamame and cook until blistered, about 20 minutes.
• Toss in crumbled bacon.
• Remove from heat and toss with the Japanese 7 spice, sea salt, and the lime juice.
• Enjoy!     (This microwaves well to reheat!)

Everyday Edamame:

What you are going to need:

• package of frozen edamame in shell
• 4 tsp sesame oil
• 3 tsp Japanese 7 spice blend - Shichimi Togarashi (It's at Zehr's at it's President's Choice black label)
• 1/2 tsp sea salt (you really need it to kill the heat in the spice blend)

How to make it:

• Steam your edamame in the microwave according to package directions on the back of the edamame bag.
• Toss with the sesame oil, Japanese 7 spice and salt.
• Enjoy!
• I reheat it for 1 minute in the microwave when I want to have some more!

They sell edamame in their shell in the freezer section of most high end grocery stores.  They also sell it already shelled which is great tossed in salad or as a roasted snack (I will highlight that recipe some other time).

P.S.  You are only supposed to eat the beans on the inside, and suck the good stuff off the outside.  Put the whole pod in your mouth while holding on to one end, bite down to pop it open so you can eat the beans, and suck the good stuff off the outside.

Bon Appetit!

xo, Alysha

BUTTERSCOTCH PEAR BREAD

It's the perfect time of to make this!  Pear's are at their peak right now and it's getting cooler, which is a great time to bake.

I have made a lot of these recently, and banana bread, and have been giving them out as gifts to everyone.

They taste sooo good, it's almost like dessert.

How to make it:

Butterscotch Sauce Ingredients:

• 1/3 cup butter
• 3/4 cup packed brown sugar
• 3 tbsp whipping cream 

Directions:

• Cook butter and brown sugar over medium heat in a saucepan, stirring, until butter is melted and sugar is dissolved.
• Remove from heat and stir in the cream.
• Let cool at room temperature for about 45 minutes.

Loaf Ingredients:

• 1/2 cup butter, softened
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 2 eggs, whisked
• 1 tsp vanilla
• 3/4 cup milk
• 1 3/4 cups flour (I used whole wheat, but feel free to use white!)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups diced pears

Directions:

• In a large bowl, beat butter with both sugars until fluffy.
• Beat in eggs and vanilla until just combined.
• Beat in milk until just combined.
• In a separate bowl, whisk together all the dry ingredients, then stir it into the wet bowl mixture.
• Stir in the pears and half the butterscotch sauce.
• Pour into greased loaf pan.
• Pour the remainder of the butterscotch sauce over the top and swirl gently.
• Bake about 1 hour in a 350 degree oven until a toothpick inserted in centre comes out clean.
• Let cool completely in pan on a rack.  

Bon Appetit!

xo, Alysha

Must eat here and things to do during grape and wine

You MUST eat here:  Frijoles in Niagara Falls located at 3465 Portage Road.  They hands down have the best fish tacos in Niagara.  The rest of their food is pretty great too.  Take a look at their menu. 

And it's Grape and Wine time of years again!!!

There are some great activities to take part of during this time.  

My favourite thing to do is partaking the Discovery Pass experience.  You get to pick 8 wineries from their list that you get to sample a wine paired with great food for just $40!  Niagara wineries do things like this lots throughout the year (I will share them!) and we make sure we do all of them!  A couple sample pairings are fresh ricotta fritters with bacon thyme jam paired with 2014 Private Reserve Baco Noir from Peller Estates in Niagara on the Lake and Twisted Kitchen Food Truck is serving sweet and savoury Moroccan braised beef stew paired with 2012 Red Twisted at Flat Rock Cellers in Jordan.

This is happening on Saturdays and Sundays of the next two weekends (September 19, 20, 26 and 27).

Find out more about the discovery pass experience and to view all the pairings click here, and enter code WC015 for $5 OFF at checkout.

The hub of Grape and Wine activities is at Montebello Park.  

There are lots of local chefs and restaurants providing food for sale and obviously wine samples too.  There is also live music there throughout the weekend:

Friday September 18th - Hotel California (Eagles cover band) at 7:20pm

Saturday, September 19th - All Ontario bands with the first starting at 1pm and the last at 7:45pm

Sunday, September 20th - Country Day with the first band starting at 12:30 and the last at 6:15pm

Friday, September 25th - Vinyl Flux at 6:30pm

and The Caverners Beattles Tribute at 8pm

Saturday, September 26th - first band starting at 1pm and the headliners Jonesy going on at 7:45pm

Sunday, September 27th - Country Day with the first band starting at 12:30 and the last at 6:40

Click here to find out more information about the band lineup.

And of course there is the parade which takes place on Saturday, September 26th between 9:30 am and 10:30am in downtown St. Catharines.

Most of the the wineries in Niagara also have events of their own going on during this time.  Check out your favourite wineries facebook page, as that usually holds the most information or check out wineries of Niagara on the Lake's website or wineries of Twenty Valley's website.

xo, Alysha

EASY PEASY GUACAMOLE

I LOVE guacamole.  I often eat it for lunch.  You can eat it with chips, spread it on a nice piece of toast, with tomatoes on top, poach or fry and egg to put on it or do whatever you like with it!

Here is my simple recipe to make it:

Ingredients:

• 1 avocado
• juice of 1/2 a large lime
• 1/8 cup loosely packed cilantro leaves, roughly chopped
• 1 tbsp or more finely chopped red onion
• salt and pepper to taste

How to make it happen:

• Mush an avocado with a fork until desired consistency is reached with lime juice squeezed overtop.
• Add the rest of the ingredients and mix well.
• Note:  If you intend on making a big batch, place the avocadoes and lime juice in a food processor and blend until desired consistency is reached.  Place in bowl and add the rest of the ingredients and mix well.

If you buy the 5 pack of avocadoes and don't get to them all before they are too ripe, simply squish 1 avocado with the juice of about 1/2 a lime and put in an airtight baggie and freeze for later.  It's not super great on its own, but is fantastic for nachos or fresh tacos.

Bon Appetit!

xo, Alysha

Freezing Your Herbs and Some Pesto Recipes

Well, it looks like our scorching days and nights are coming to an end.  So it's time to start taking a look at all your herbs before they die.

Rosemary, thyme, and oregano freeze great by simply putting in an airtight ziploc baggie in your freezer, and using it whenever you need it.

Sage freezes alright rolled in wax paper, but does not crisp up afterwards if that is what you are after.

Chives also freeze alright, but wilt a little.  It works well in sauces or dips, but not so well as a stand alone.

Your mint is very hardy and will last well into the fall.  Have a cup of tea with it by simply adding a handful of leaves to some boiling water in a mug, and scoop out the leaves when desired strength is reached.  You can sweeten it as well if you like, but I enjoy it as is.

Make sure you use up all that dill if you still have some, or make some tzatziki with it.

You can place your cut basil in a cup with water on your windowsill.  It will sprout        and continue to grow and thrive, so you can use it at will. 

Use your parsley up!

OR.....

Make some pesto with either your basil or parsley and use it within a week, or freeze it in ice cube trays and transfer to airtight baggie for future use.

Classic Pesto:

• 2 cups loosely packed fresh basil leaves
• 1/3 cup pine nuts
• 2 cloves peeled garlic
• 1/2 cup freshly grated parmesan cheese
• Chop in a food processor until it resembles a paste.
• With the machine running, slowly pour 1/2 cup olive oil through the top hole.
• Add sea salt and pepper to taste.

Arugula, Parsley and Almond or Walnut Pesto:     

• 1 1/2 cups fresh arugula
• 1/2 cup packed parsley
• 1/4 cup almonds or walnuts
• 1/4 cup freshly grated parmesan cheese
• 1 clove peeled garlic
• Chop in a food processor until it resembles a paste.
• With the machine running, add 1/4 cup lemon juice, followed by slowly pouring 1/4 cup olive oil through the top hole.
• Add sea salt and pepper to taste.

I hands down prefer the arugula / parsley version, plus the greens and the nuts are a much cheaper version!

Bon Appetit

xo, Alysha

FROZEN DOGGIE TREATS

Help your dog chill out this weekend......

You all know how much your dog loves a good ice cube, and boy is it ever supposed to be hot this weekend......and I am sure you have everything to make this already in your house...

Simply put a banana, 1/2 cup of peanut butter and 1 cup of yogurt in the blender or mix by hand.

Pour into paper tear away dixie cups or ice cube trays and freeze!

I don't have a dog myself, but boy do my friends dogs enjoy them!

P.S.  I liked it as it defrosted a little with a spoon and a little drizzle of honey over it.  shhhh...

Dog approved!

xo, Alysha

WATERMELON PIZZA

It's a little bit sweet, a little bit savoury, and soooooo good!

How to make this happen:

Simply slice your watermelon in 1/2" - 1" thick rounds.  Lay flat then cut into four pizza slices.  Sprinkle with crumbled feta, chiffonaded mint, then top with a balsamic glaze and ENJOY!

Bon Appetit!

xo, Alysha

Going on in Niagara this week......Getting the last bit of summer in and Diner en Blanc

This was my Sunday evening, but more on that later....

Let's all get those last bits of outdoor summer activity in before it's all gone!

This Wednesday, and Wednesdays until September 16th go out for great food truck eats and local beer and wine at the Niagara on the Lake Supper Market from 4:30 until dusk.

This Thursday is the last Pelham Supper Market (starting at 4:30 and runs until dusk) and night at the Bandshell (7-9pm) with The Toronto All Star Big Band and The Mantini Sisters.  It also runs alongside the Pelham Farmers Market where you can pick up fresh fruits and veggies and lots of other goodies.

On Friday (4th) it's Elvis Presley night at the free Concerts on the Canal in Welland

On Friday (September 4th) as well, Chateau des Charmes is hosting Earth and Sky Film Night and will be playing Seymour: An Introduction and more info and tickets are available here.  They sell wine by the glass and gourmet snacks.

On Monday of this weekend (Labour Day - September 7th) they will also be hosting Earth and Sky Music Market with live music (Jane's Party), food trucks, local artisans craft market and wines by the glass and admission is free!

We also attend movies in the vineyard at Trius Winery usually throughout the month of June.  The best way to find out about all of these events is to follow them all on facebook.

What better way to end out your summer than outdoors in a beautiful vineyard!

This past Sunday we went to Diner en Blanc Niagara.  This is my fourth event of theirs that I have attended, and they all have been absolutely amazing.  Diner en Blanc is a pop up all white chic picnic party that started in Paris 27 years ago, and happens all over the world now.  You arrive at a predetermined destination with all your decorations and picnic stuff (or you can order it from them and it just shows up there!), and get on a bus and get delivered to the surprise location.  You set up your area, enjoy the views, have your dinner, play with sparklers, dance the night away to a live band and dj, and cap it off with a beautiful fireworks display.

This years was held at the absolutely beautiful Secret Garden in Niagara Falls with views of the falls.

Here are some more photo's of the beautiful event and of the scenery around us......

 

Make sure you get yourself on next year's wait list here.

xo, Alysha