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Loving wine does not mean foregoing beverages of other sorts…
These cocktails were inspired by our love of good drinks and created by mix-master extraodinaire, Chris Stearns, who’s passion for cocktails was the perfect fit for our vision of dessert wine martinis. We had played around, with success, with various concoctions, but Chris has taken the Cocktail program to a whole other level – so sit back and enjoy…
A la Chris Mason Stearns – Mixologist extraordinaire. Serves 1
Ingredients2 oz Elephant Island Apricot Dessert Wine½ oz Cointreau¾ oz fresh lemon juice1 dash Angostura bitters
PreparationShake all ingredients in a cocktail shaker full of ice. Strain into a chilled rocks glass rimmed with sugar. Garnish with pared whole lemon peel.
Ingredients1 oz Havana Club dark rum1 oz Elephant Island Apricot Dessert Wine2 lemon segments3 brandied (or fresh) cherries½ tsp simple syrup soda water
PreparationShake all ingredients in a cocktail shaker full of ice. Strain into a highball glass over fresh ice, top with soda water. Garnish with a cherry, serve with a straw.
compliments of Brooke Fawcette … EIOW fan. Serves 1
Ingredients2 oz EIOW Apricot Dessert Wine1 oz Vodka
PreparationSooooo dangerously simple: Pour vodka and Apricot Dessert Wine into a cocktail shaker filled with ice. Edge martini glass in coarse sugar. Shake and strain into a chilled martini glass. Garnish with a lemon twist.
Ingredients1 oz Victoria Gin1 oz EIOW Apricot Dessert Wine1 oz squeeze fresh lemon juice (approx ½ lemon)Splash of Sumac Ridge Brut sparkling wine
PreparationCombine Gin, Apricot wine + lemon juice in a cocktail shaker filled with ice. Shake + strain into a chilled martini glass until ¾ full. Top with Brut Sparkling Wine.
Thanks to Jeff Van Geest + Katherine Manson at Aurora for creating this delectable celebration of BC flavors.
Ingredients1 ½ oz amber rum1 oz EIOW Apricot Dessert Wine½ oz fresh lemon juice½ oz fresh orange juice1 tsp simple syrup1 dash Angostura bitters
PreparationShake all ingredients in a cocktail shaker full of ice. Strain into a chilled rocks glass. Run a lemon wedge around the rim of the glass. (Rum-wise, Barbados Mount Gay Eclipse or Haitian Rhum Barbancourt 5 Star are both good).
from an EIOW Apricot Wine fan
Ingredients3 parts Silk Road Ice Tea1 part Apple Juice2 oz Apricot Dessert Wine
PreparationMix 3 parts of the Silk Road Ice Tea with one part apple juice and add 2 oz of Apricot Dessert Wine. Serve on ice. Very refreshing and delicious!
Compliments of Solomon Seigel @ Solomon’s in Victoria. Serves 1.
Ingredients1 part Calvados Mozin VSOP1 part EIO Apricot Wine1 dash peach bitters2-3 dash agave syrup (one to one agave nectar and water)2 parts sparkling wine (cava)Garnish with a sprig of fresh thymeGlass – Flute
PreparationStir Calvados, apricot, bitters, agave with ice and strain into a flute, top with sparkling wine stir and garnish with full sprig of fresh thyme ans smile…
A la Chris Mason Stearns – Mixologist extraordinaire. Serves 1.
Ingredients3 oz Apricot Dessert wine¾ oz fresh lemon juicesoda waterginger beer (Granville Island + Steamworks both make a ginger beer that would work nicely in this recipe or you could make your own… just google ginger beer).
PreparationIn a highball glass full of ice, pour apricot wine and lemon juice. Top up with equal parts ginger beer and soda water.
Compliments of Fatima DaSilva of Bistro 161. Serves 1
Ingredients¾ oz Cassis1oz EIO Apricot Dessert Wine1oz Vanilla Vodka¼ oz Lichi-Li liqueur3oz white cranberry juice
PreparationFill up a tulip glass with ice, pour in vanilla vodka, Lichi-li liqueur, Apricot Dessert Wine, cranberry juice and stir, finally pour in the cassis down right on the center and let it sink. Serve.
Ingredients1 ½ oz white tequila¼ oz Elephant Island Cassis½ oz lemon juice½ oz lime juice 1 tsp simple syrup
PreparationShake all ingredients in a cocktail shaker full of ice. Strain into a chilled cocktail glass rimmed with coarse sea salt (fleur de sel is perfect). *cholla rhymes with show-la*
Ingredients1 oz gin¾ oz wildflower honey syrup1 oz fresh lemon juice soda water½ oz Elephant Island Cassis
PreparationIn a highball glass full of ice, combine gin, honey syrup and lemon juice. Top up with soda water and drizzle cassis over top. Garnish with a cucumber – Yes a CUCUMBER! 🙂
A classic… Serves 1
Ingredients1 part EIOW cassis5 parts Champagne
PreparationPour Cassis into chilled Champagne glass and gently pour champagne/sparkling wine on top.
A la Chris Mason Stearns – Mixologist extraordinaire
Ingredients1 oz vodka1 oz Elephant Island Cassis1 oz fresh lemon juice1 tsp. simple syrup1 dash rosewater1 dash kirschsoda water
PreparationShake all ingredients except the soda in a cocktail shaker full of ice. Strain into a chilled highball glass and top up with cold soda. Don’t add ice, fizzes are served straight up.
Ingredientssugar cube1/8 oz dash Elephant Island Cassis¼ oz blond Lillet (or Pineau des Charentes)5 oz Champagne
PreparationIn the bottom of a Champagne flute, soak the sugar cube with the Cassis. Top up with Champagne and float the Lillet (or Pineau des Charentes) on top. Garnish with a lemon twist.
Ingredients1 part Bourbon1 part Crabapple wine1 dash Rhubarb BittersHoney Lemon Foam (homemade)Garnish With fresh grated cinnamonGlass – old fashion or stemmed old fashion
To make Honey lemon foam combine the following in a half liter whip cream canister and charge with NO2-4 egg whites4 oz honey2 oz lemon juice6 oz water
PreparationStir bourbon, crabapple and bitters with ice strain into old fashion glass and top with foam and grate cinnamon over top and smile… OR BETTER YET HEAD DOWN TO SOLOMON’S ON HERALD ST IN VICTORIA + HAVE THEM MIX IT UP!
Ingredients2 oz sake (dry) 1 ½ oz Elephant Island Crabapple Wine½ oz fresh lime juice1 egg white (1 white is enough if making 2 drinks)1 tsp simple syrup1 dash Angostura bitters
PreparationShake all ingredients except the bitters in a cocktail shaker full of ice. Strain into a chilled champagne flute. Dash the bitters on top and swirl with a toothpick to make a spiral.
Ingredients1 oz vodka1 oz EIOW Crab Apple Wine5-6 green grapes3-4 lime wedges1 tsp simple syrup
PreparationMuddle the grapes, simple syrup, and limes in the bottom of a large rocks glass. Add ice, crabapple wine, and vodka. Serve with a stir stick.
Ingredients1 ½ oz white rum1 ½ oz Elephant Island Crab Apple Wine¾ fresh lime juice½ tsp simple syrup½ tsp *grenadine
PreparationShake all ingredients in a cocktail shaker full of ice. Strain into a chilled cocktail glass.
*Needs to be adjusted for sweetness depending on type of grenadine (a light-bodied French brandy is best, as opposed to a richer Spanish style).
… with thanks from our very “UN-crabby” customer Bonnie!
Ingredients1 oz Vodka½ oz Cointreau¾ oz Cranberry Juicedash of Lime Juice½ oz Elephant Isl Crab Apple Wine
PreparationMeasure all ingredients into cocktail shaker filled with ice. Shake + Strain into chilled Martini glass.
Compliments of Chris Jones – Aura @ Laurel Point
Ingredients1 ¼ oz EIO Crab Apple Wine¾ oz Butter Ripple Schnapps6 cloves1 broken cinnamon stickdash of orange zestcinnamon stick garnish
PreparationHeat Crab Apple Wine and Butter Ripple Schnapps gently. Simmer with 6 cloves, 1 broken cinnamon stick and a dash of orange zest. Strain ingredients and serve hot with a cinnamon stick garnish.
Ingredients1 oz gin2 oz Elephant Island Crabapple wine1 splash fresh lime juice½ tsp simple syruptop with soda water
PreparationIn a highball glass full of ice, combine all ingredients except soda. Muddle the edge of the glass with the spring of rosemary. Top up with soda water and garnish with a large rosemary sprig. Serve with a straw.
Ingredients2 parts Elephant Island Framboise1 part Vodkasqueeze of lime (if you like a little tartness in your Martini)
PreparationShake ingredients together in a cocktail shaker full of ice. Strain into a chilled martini glss rimmed with sugar. Float frozen berries on top.
with thanks to Jeff Van Geest + Katherine Manson @ Aurora Bistro. Serves 1
Ingredients1 oz Whiskey1 oz Framboise1 oz squeeze fresh lemon juice (juice of approx ½ lemon)
PreparationBuild in cocktail shaker over ice. Shake + pour over ice in a rocks glass. Garnish with citrus twist.
Ingredients¼ oz Elephant Isl Framboise2 oz Vodka½ oz Extra Dry VermouthLemon/Lime Soda (Sprite or similar)
PreparationPour ingredients into ice-filled highball glass (to ¾ full) and stir. Top with lemon/lime soda to taste. Garnish with a lime wedge (to be squeezed and dropped into glass).
With Thanks – Shannon Brett of Chateau Victoria. Serves 1
Ingredients¾ oz EIO Framboise, chilled¾ oz Van Gogh Dutch Chocolate Vodka, chilled1 oz Black pepper infused Simple SyrupFresita Strawberry Sparkling wineRaw cane sugar and fresh cracked pepper mix on rim of glassraspberry garnish
PreparationRim the top of a champagne flue with raw sugar and black pepper mix. Pour the chilled chocolate vodka and EIO Framboise into a champagne flute. Add the black pepper simple syrup. Top with strawberry Fresita, garnish with fresh raspberry.
Ingredients½ oz Elephant Isl Framboise2 oz Appleton White Rum½ oz fresh squeezed limi juice½ oz simple syrup5 fresh mint leaves
PreparationMuddle the mint leaves, Framboise, Rum, Lime juice + simple syrup. Add ice, shake vigorously and fine strain into a martini glass. Garnish with a mint leaf.
Use a lever fruit-press to juice fresh pomegranates. For each 3 oz of pomegranate juice, add 1 oz simple syrup. Store in fridge.OrDilute Cortas Pomegranate concentrate to make the juice: Mix 1 part concentrate with 6 parts water, then follow the recipe as above.
Ingredients1 cup white sugar500ml water
Combine above ingredients in saucepan. Bring to a boil and remove from heat. Cool, bottle + voila… Starbucks charges $10 for this!
Food and wine are a match made in heaven. Here are a few tried and tested combinations for pairing up with any of our dry wine selection.
Serves 4, Cook Time: 30 minutes
Ingredients1/4 cup all-purpose flour for coating1/2 tsp salt1/4 tsp ground black pepperSprinkle of Oregano4 skinless, boneless chicken breast halves – pounded 1/4 inch thick4 tbsps butter4 tbsps olive oil1 cup sliced mushrooms1/2 cup 2017 Reserve Cabernet Franc1/4 cup Stellaport
PreparationIn a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and Port. Cover skillet; simmer chicken for 10 minutes, turning once, until no longer pink and juices run clear. Pour yourself a nice big glass of Reserve wine and enjoy!
Ingredients1 cup seedless grapes1 peeled/sliced Kiwi1 lb seedless watermelon (scooped using melon baller)1/4 Honeydew melon seeded and cut into cubes1 sliced/seeded lime1 sliced/seeded starfruit1 pink grapefruit seeded, sliced and quartered3 oz cointreau3 oz brandy1 tbsp superfine sugar1 750 ml bottle ELEPHANT ISL APPLE or PEAR WINE
PreparationIn a pitcher combine all ingredients Except the Elephant Island Wine. Let sit for 1 hour. After the hour is up stir in bottle of Apple or Pear Wine and add one cup of white cranberry juice. INDULGE and offer your thanks to the Sangria god who invented this recipe – ANTHONY LAFLEUR!
… try this one with Black Currant Wine. Serves 4
Ingredients1 tablespoon coarse salt1 tablespoon ground black pepper1 tablespoon dried oregano1 tablespoon garlic powder2 8-rib racks of lamb (each rack about 1 ½ to 1 ¾ pounds), each rack cut into 4 double chops
PreparationMix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover and chill at least 4 hours or overnight. Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges. Delicous served with Greek Potatoes with Lemon Vinaigrette and Lemon wedges.
Ingredients3 Tbsp extra virgin olive oil3 Tbsp Elephant Island Cassis2 Tbsp chopped shallots2 Tbsp minced peeled fresh ginger4 tsp Sherry wine vinegar
PreparationWhisk ingredients in small bowl to blend. Season dressing very generously with salt and pepper. Delicious with a grapefruit, avocado and butter lettuce salad.
Beau Mac Recipes – Aug 2008. Serves 2.
Ingredients2 Eggs (beaten)1 Tbsp Sea Salt4 oz. Puff pastry dough1 whole Onion, sliced thinly1 Tbsp Butter1 tsp. Sugar1 tsp. White Balsamic Vinegar1 sprig Thyme3 oz. Foie Gras1 Tbsp Extra Virgin Olive Oilto taste Salt & freshly ground pepper2 Tbsp. Pink Pepper Caramel
PreparationBrush puff pastry dough with egg wash and sprinkle with salt. Bake puff pastry at 350 degrees for 10 minutes. Allow to cool and cut into 2 portions. Hollow out center of each portion. Add onions, butter, sugar, white vinegar, and a pinch of thyme, salt and pepper to a heated sauté pan. Allow onions to soften and caramelize. Cut foie gras in half and sprinkle with salt and pepper. Heat oil over high in a sauté pan, once oil is hot, lower heat to medium to sear foie gras until golden brown on both sides. Add caramelized onions into the center of each pastry and top with seared foie gras. Season with salt and pepper. Bake pastries in 350 degree oven for approximately 2 more minutes or until just heated through. Drizzle with pink pepper caramel and serve warm.
… another Cherry Wine favorite dinner. Serves 2.
Ingredients2 tenderloin steaks6 tablespoons butter⅓ cup minced shallots1 cup canned beef broth1 cup canned chicken broth¾ cup port2 tablespoons balsamic vinegar
PreparationMelt 1 tablespoon butter in large skillet. Sprinkle steaks with salt and pepper and cook to taste. Transfer to plate. Melt butter in medium saucepan over medium heat. Add shallots saut̩ for 3 minutes. Add beef broth, chicken broth, port (if you can part with Stellaport this makes it even tastier) and balsamic vinegar. Boil and reduce to 2/3 cup, about 20 minutes. Add remaining butter and whisk till smooth. Add steaks to re-heat and spoon sauce over steaks when serving. Great with garlic mashed potatoes.
Beau Mac Recipes – Aug 2008. Serves 4.
IngredientsServe with Sweet Pea Risotto, Savoy Spinach & Black Trumpet Mushrooms¾ Pork Belly (approx. 3 lbs)2 oz. Salt1 cup Hoisen Sauce8 cloves Garlic2 ½ oz. Ginger1 cup Soy Sauce¾ cup Rice Wine Vinegar¾ cup Sesame Oil4 Tbsp Black Pepper2 Tbsp Five Spice1 cup Honey
PreparationHeat all ingredients in a sauce pot except honey. Remove from heat, whisk in honey and chill. Clean excess fat from pork belly and cover with marinade. Refrigerate for 3 hours. After marinating, braise pork in a 300 degree oven for 3 ½ hours.
… mouthwatering with Cherry Wine or Family Reserve Cherry Wine. Serves 4.
IngredientsFor rice1 cup basmati rice1 ½ cups water2 tablespoons unsalted butterFor sauce1 1/8 teaspoons minced peeled fresh gingerroot1 1/8 teaspoons minced garlic2 ¼ teaspoons peanut oil¾ teaspoon ground coriander seeds1 ½ teaspoons curry powder1 ½ teaspoons Thai red curry paste1 ½ teaspoons paprika 3/4 teaspoon ground cumin1 ¼ cups well-stirred unsweetened coconut milk3 tablespoons tomato puree1 tablespoon soy sauce1 ½ tablespoons packed dark brown sugarFor vegetables3 cups finely shredded green cabbage¾ cup julienne strips of seeded peeled cucumber3 tablespoons finely chopped fresh coriander3 tablespoons finely chopped fresh mint leaves1 tablespoon soy sauce3 tablespoons rice vinegar (not seasoned)four 6-ounce pieces salmon fillet olive oil for brushing salmon¼ cup roasted peanuts
PreparationMake rice Preheat oven to 400°F. In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm. Make sauce In a heavy saucepan saute ginger root and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and saute, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato puree, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm. Prepare vegetables In a bowl toss together all vegetable ingredients. Prepare grill. Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side. Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.
IngredientsYield: 1 cup2 cups Elephant Island Crab Apple Wine2 cups Sugar1 each Lemon (juice of)1 Tbsp Pink Peppercorns (cracked or crushed)
PreparationPour the wine, sugar, lemon juice in a saucepan. Bring to a boil and allow to reduce by about half. Stir in pepper and cook over medium heat until mixture reaches a thick consistency and golden amber color.
Ingredients1 Tbsp Extra Virgin Olive Oil2 bunches Savoy Spinach1 ¼ cup Black Trumpet Mushrooms
PreparationPour olive oil into to a skillet over medium high heat. When oil becomes hot, add spinach and black trumpet mushrooms. Sauté until spinach wilts and season with salt and pepper to taste.
Ingredients4 cups Chicken stock2 1/3 cups Peas, cooked1 Tbsp Unsalted Butter1 Tbsp Olive Oil½ each Yellow Onion, chopped2 cups Aborio rice, cooked1 cup Dry White Wine (Pear Wine)1 cup Parmiggiano-ReggianoTo TasteSalt & Freshly Ground Black Pepper
PreparationAdd chicken stock to a sauce pan over medium heat. In a blender, puree cooked peas until a very smooth. Set aside. Add ½ tablespoon of butter and olive oil to a heavy bottomed saucepan over medium high heat, add onion and sauté for 3 minutes. Add rice and deglaze with wine. Stir until wine is absorbed. Add hot chicken stock and continue to cook rice until it becomes tender. Stir in pea puree, remaining butter and parmesan cheese. Season with salt and pepper to taste and serve immediately.
another great accompaniment for Pear Wine. Serves 2
Ingredients½ small onion, chopped2 Tbsp. oil2 garlic cloves, minced1 Tbsp. medium curry paste1 tsp. tomato paste (store the rest in the freezer for future use)2 Tbsp. honey2 cups chicken broth1 unpeeled ripe pear, sliced in thin wedges2 Roma tomatoes, chopped2 Tbsp. cream or milk3 Tbsp. chopped cilantropasta for 2: rotini or bow ties
PreparationIn a frying pan over medium heat, saute onion in oil until soft. Add garlic and curry paste and stir 2-3 minutes. Add tomato paste and honey and stir another 2 minutes. Add chicken broth, increase heat to medium high and boil gently, reducing liquid to less than 1 cup. This takes about 15 minutes: now is a good time to start cooking the pasta. Add pear slices and cook for 1 minute. Add tomatoes and cream and stir another 2 minutes. Stir in chopped cilantro. Pour over pasta and toss gently. If your dinner companion insists on meat, serve with grilled chicken breast or pork tenderloin. Mixed greens and balsamic vinaigrette is perfect compliment.
perfect with Pear Wine. Serves 4
Ingredients½ cup vegetable oil1/3 cup seasoned rice vinegar1 tablespoon fresh lime juice1 tablespoon minced fresh cilantro¼ teaspoon garlic powderPinch of cayenne pepper1 6-ounce package ready-to-use baby spinach, stems removed1 ripe Anjou pear, peeled, cubed1 avocado, pitted, peeled, cubed½ small red onion, thinly sliced½ cup crumbled Gorgonzola cheese (about 2 ounces)
PreparationWhisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.
Ingredients3 Tbsp (45 mL) grapeseed oil1 medium onion, finely chopped1 Tbsp (15 mL) finely chopped garlic1 Tbsp (15 mL) finely chopped ginger1 Tbsp (15 mL) garam masala1 Tbsp (15 mL) cumin seeds1 Tbsp (15 mL) coriander seeds, crushed1 tsp (5 mL) ground turmericsalt to taste2 Tbsp (30 mL) tomato paste1 lb (500 g) stewing lamb, cut into pieces14 oz (398 mL) can crushed tomatoes1 cup (250 mL) mango juice1 cup (250 mL) vegetable broth2 medium green chilies, finely chopped1 large ripe mango, peeled, pitted, and cut into bite-sized pieces
PreparationHeat the oil in a deep skillet over medium-high heat. When the oil is hot, add the onion, garlic, and ginger and cook, stirring regularly, until the onion starts to soften and turn brown, about 4 minutes. Add the garam masala, cumin seeds, coriander seeds, turmeric, and salt and cook for 30 seconds. Add the tomato paste and cook for another 30 seconds. Add the lamb, then brown for 3 to 5 minutes, stirring occasionally. Stir in the crushed tomatoes, mango juice, vegetable broth, and green chilies and bring the mixture to a boil. Turn the heat to low, cover the skillet, and simmer, stirring regularly, until the lamb is soft, 45 minutes to 1 hour. Add the mango pieces to the skillet, then turn the heat off. Cover the skillet and let it sit for 10 minutes before serving. Serve with rice and White Radish Salad with Cherry Dressing.
In the Elephant Island world dessert equates to a food group of it’s very own, a very hallowed place on the recommended food guide pyramid. So go ahead and enjoy any one of the recipes listed for your main course – we do!
Some rules of thumb to go by when pairing the Elephant Island dessert wines with these desserts:
with Fuji Ice or Apricot Dessert Wine / Serves: 4
Ingredients6 egg yolks⅓ cup sugar, or to tastepinch of salt½ cup Fuji Ice wine or Apricot Dessert Wine (Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine)
PreparationPlace the egg yolks, sugar and salt in top of a double boiler and place on top of the bottom of the boiler. The water should be lightly boiling and should not be touching the bottom of the top of the boiler (you can also simply use a bowl over a large pot of boiling water). Using a wire whisk or hand-held mixer, beat until the eggs are pale and creamy, about 3 minutes. Slowly whisk in the Fuji Ice wine. Continue to beat constantly until the custard is thick and doubled in volume, 5 to 8 minutes; it should just hold its shape. You can also use an instant-read thermometer to insure the mixture has reached 140°F. Beat the mixture for an additional minute or two. Spoon into stemmed glasses or pour into custard cups and serve warm.
nice on a hot summer day / Serves: 6
Ingredients3 egg yolk½ tablespoon water3 tablespoons sugar½ cup E.I. Apricot wine¾ cup heavy cream
PreparationCombine egg yolks, water, sugar and Apricot wine in the top of a double boiler over hot, but not boiling water. Beat mixture until it is lukewarm. Remove from over hot water and continue beating mixture until foamy and slightly thick. In a bowl, beat cream until stiff and blend into egg mixture. Pour mixture into a freezer safe 1 quart mold, cover and freeze until firm (about 2 hours). To serve, dip mold briefly into warm water and invert mold on serving plate. Cut zabaione into 6-8 portions.
Thanks to John Mackey of Grand Forks, BC
IngredientsCrustGraham-cracker crumb crust, unbaked.Cake4 packages (250 g) cream cheesesoftened ¾ cup sugar1-tablespoon all-purpose flour1 ½ teaspoons vanilla extract4 large eggs ½ cup sour cream1 ½ cups of chopped dried apricots (apricots must be marinated in Elephant Island Apricot wine for 24 hours before chopping)Coulis1 150 ml jar black current cassis jam125 ml Elephant Island CassisAdd both ingredients to a double boiler and heat until it is a liquidy consistency. Serve warm over cheesecake
PreparationPreheat oven to 125°C. Prepare graham-cracker crumb crust in 9-inch spring form pan. With hand, press mixture firmly onto bottom of pan. Bake 10 minutes; cool on wire rack. In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy. Beat in flour and vanilla until well combined. Reduce speed to low and beat in eggs and egg yolk, 1 at a time, beating well after each addition. Beat in sour cream just until blended. Fold in apricot mixture. Pour batter into pan. Bake cake 60 minutes at 125°C until set and 3 inches from center is slightly wet and cake is lightly golden and set. Turn off heat, crack oven door and leave for another hour. Cool completely on wire rack. Refrigerate overnight before serving. To serve, remove side of pan. Place cake on plate; garnish with coulis.
Ingredients2 cups granulated sugar2 cups water3 cups of fresh blackberries¾ cup of Elephant Island Black Currant wine1 tsp of freshly squeezed lemon juice
PreparationIn a saucepan bring sugar and water to a simmer stirring to dissolve the sugar. Cook for 2 minutes without stirring. Transfer to the fridge until completely cold. In a food processor or blender puree the blackberries, syrup, wine and lemon juice until smooth. Press through a fine sieve and cover until completely cold. Stir berry mixture and transfer to an ice cream maker and freeze according to the manufacturer’s instructions. NB: Raspberries can be used instead of blackberries.
A shout out to all of the lovely ladies from Brazil who visit the Island / Serves: 1
Ingredients1 ripe papaya (for the Okanagan version – 1 ripe peach)1 scoop vanilla ice cream1 tbsp EIOW Cassis1 sprig of mint for decoration
PreparationPeel the papaya and remove seeds. (If your using the peach – peel + remove pit). Cut in small pieces. Put in blender with ice cream. Blend until well smooth. Pour into bowl + drizzle Cassis on top + then garnish with sprig of mint. Apparently this is the bomb in Brazil…
Serves: 4Ingredients6 ounces bittersweet chocolate, coarsely chopped6 ounces semisweet chocolate, coarsely chopped2 ounces unsweetened chocolate, coarsely chopped1 cup butter¼ cup unsweetened cocoa powder3 eggs1 cup sugar¾ cup packed brown sugar½ cup Elephant Island Cassis2 teaspoons pure vanilla extract1 ¾ cups all-purpose flour¾ teaspoon salt
PreparationPreheat the oven to 350°F. Lightly coat a 13-inch x 9-inch baking pan with cooking spray. Combine the chocolates with the butter and cocoa powder in the top pan of a double boiler over barely simmering water. Stir as the chocolates melt until smooth. Remove the top portion of the double boiler; let stand until the mixture is lukewarm, about 10 minutes. Meanwhile, lightly beat the eggs in a large bowl. Add the sugars; beat with an electric mixer at high speed until thick and light-colored, about 5 minutes. Beat in the Créme de Cassis and vanilla. Add the chocolate mixture and beat until well blended. With the mixer on low speed, gradually add the flour and salt; beat just until combined. Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Bake for about 30 minutes or until a toothpick inserted 2 inches from the center comes out slightly moist. Cool the brownies in the pan on a rack. When completely cool, cut the brownies into 30 squares. (Use a sharp knife and dip it in cool water for clean cuts.) Refrigerate the brownies with wax paper between layers in a covered pan. Serve in small square fudgelike servings. Skip dinner – eat many – wash down with a glass of cassis!
Ingredients2 ½ cups water3 cups sugar4 large quincesCassis Sauce6 egg yolks½ cup sugar1 cup cream½ cup milk¾ cup Elephant Island Cassis
PreparationTo cook quinces: bring water and sugar to boil in saucepan. Peel quinces and cut in half, do not remove cores. Drop quinces in boiling syrup, cover and simmer gently until they are bright pink. Turn off heat and allow quinces to cool in saucepan. To make sauce: beat eggs and sugar together until thick and creamy, and add remaining ingredients. Cook over low heat, stirring with wooden spoon until mixture coats back of spoon. Strain into a bowl. Cover and chill in refrigerator. To serve: remove quinces from syrup, cut through with sharp knife at 5 mm intervals. Carefully place each half quince on serving plate and fan the slices. Pour cassis sauce on one side of plate and garnish with a rose geranium leaf.
Serves: 12IngredientsFor the apricot custard2 ½ cups milk1 vanilla bean, split lengthwise6 large egg yolks2/3 cup sugar3 tablespoons cornstarch3 tablespoons apricot brandy, or to taste½ cup crème fraîche½ cup well-chilled heavy cream6 large fresh apricots, cut into 1/2-inch pieces (about 2 cups)
For the red berry mixture4 cups strawberries, hulled2 cups, raspberries, picked over2 tablespoons sugar, or to taste1 to 2 tablespoons fresh lemon juice, or to taste1 to 2 tablespoons Elephant Isl Framboise, or to taste
For the blackberry mixture2 ½ cups blackberries, picked over1 tablespoon sugar1 tablespoon fresh lemon juice1 tablespoon Elephant Isl Framboise
Lemon Almond Sponge Cake1 cup all-purpose flour½ teaspoon salt2 teaspoons double-acting baking powder½ cup finely ground blanched almonds5 large eggs, separated1 cup sugar1 ½ tablespoons freshly grated lemon zest4 tablespoons fresh lemon juice1 teaspoon vanilla1 teaspoon almond extract
The Magic Mixture¼ cup Elephant Isl Apricot Dessert Wineraspberries and blackberries for garnish plus additional raspberries as an accompaniment if desired
PreparationMake the Lemon Almond Sponge Cake: Line a greased jelly-roll pan, 15 ½ by 10 ½ by 1 inches, with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. Into a bowl sift together the flour, the salt, and the baking powder and whisk in the almonds. In the bowl of an electric mixer beat together the egg yolks, ¾ cup of the sugar, and the zest until the mixture is very thick and pale, beat in the lemon juice, the vanilla, and the almond extract, and beat the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater is lifted. Add the flour mixture and beat the batter until it is just combined. In another bowl with cleansed beaters beat the egg whites with a pinch of salt until they form soft peaks, beat in the remaining ¼ cup sugar, a little at a time, and beat the whites until they form stiff peaks. Whisk one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350°F. oven for 15 to 20 minutes, or until the cake is golden and a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a rack, and discard the wax paper. Invert the cake onto another rack and let it stand, uncovered, overnight to dry out. Cut the cake with a serrated knife into ¾-inch cubes.
Make the apricot custardIn a heavy saucepan scald the milk with the vanilla bean. In a metal bowl whisk together the egg yolks, the sugar, the cornstarch, sifted, and a pinch of salt. Add the milk mixture to the yolk mixture in a stream, whisking, and transfer the mixture to the pan. Boil the custard, whisking, for 1 minute, or until it is thick and smooth, strain it through a fine sieve into a bowl, and stir in the brandy. Chill the custard, its surfaced covered with plastic wrap, for at least 6 hours or overnight. Whisk in the crème fraîche, fold in the heavy cream, beaten to stiff peaks, and the apricots, and chill the apricot custard, covered.
Make the red berry mixtureIn a blender or food processor purée 2 cups of the strawberries, sliced, and 1 cup of the raspberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, force the purée through a fine sieve into a bowl, pressing hard on the solids, and stir in the remaining 2 cups strawberries and 1 cup raspberries, both crushed lightly.
Make the blackberry mixtureIn a blender or food processor purée 1 ½ cups of the blackberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, transfer the purée to a bowl, and stir in the remaining 1 cup blackberries, crushed lightly.
Assemble the trifleArrange one third of the cake on the bottom of a 3 ½- to 4-quart trifle bowl, sprinkle it with one third of the brandy, and pour half the red berry mixture evenly over the cake. Spoon one third or the apricot custard evenly over the red berry layer, top it with half the remaining cake, and sprinkle the cake with half the remaining brandy. Pour the blackberry mixture evenly over the cake, spoon half the remaining custard over it, and top the custard with the remaining cake. Sprinkle the cake with the remaining brandy, pour the remaining red berry mixture evenly over it, and spoon the remaining custard evenly over the red berry layer, covering the red berry layer completely. Chill the trifle, covered, for at least 12 hours or overnight, garnish it with the berries, and serves it with the additional raspberries.
with Fuji Ice Wine or Apricot Dessert Wine. Serves 4
Ingredients6 egg yolks1/3 cup sugar, or to tastepinch of salt½ cup Fuji Ice wine or Apricot Dessert Wine(Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine)
PreparationPlace the egg yolks, sugar and salt in top of a double boiler and place on top of the bottom of the boiler. The water should be lightly boiling and should not be touching the bottom of the top of the boiler (you can also simply use a bowl over a large pot of boiling water). Using a wire whisk or hand-held mixer, beat until the eggs are pale and creamy, about 3 minutes. Slowly whisk in the Fuji Ice wine.
Continue to beat constantly until the custard is thick and doubled in volume, 5 to 8 minutes; it should just hold its shape. You can also use an instant-read thermometer to insure the mixture has reached 140°F. Beat the mixture for an additional minute or two. Spoon into stemmed glasses or pour into custard cups and serve warm.
Beau Mac Recipes – Aug 2008. Serves 12
Ingredients13 oz. Dark semi-sweet chocolate1 cup Freshly brewed coffee10 oz. Sugar13 oz. Unsalted butter, cut into bits6 each Eggs
PreparationLine 6oz. foil cups with plastic wrap; spray with vegelene. In a stainless bowl over a water bath, melt chocolate in the coffee. Add sugar; heat until dissolved. Add butter in pieces, whisking over heat. Remove from heat and quickly whisk in eggs, one or two at a time. Immediately strain into another mixing bowl. Divide between 12 lined foil cups. Bake in a pre-heated 300-degree oven for approx. 50 minutes. They will not set up solid until they cool. Allow to cool at least 8 hours.
Ingredients¾ cup Milk Chocolate Chips¾ cup Dark Chocolate Chips4 cups Heavy Cream1 cup Sugar, divided
PreparationPlace chocolate chips in a large mixing bowl and set aside. In a sauce pot, heat 2 cups of heavy cream with half of the sugar and bring to a boil. Immediately pour the hot cream into the bowl over the chocolate and let sit for 1 minute. Stir until all the chocolate pieces are melted and well combined. Cool to room temperature. Place 2 cups of heavy cream and ½ cup sugar into a mixer and whip until stiff peaks form. Carefully fold into the cooled chocolate and refrigerate for at least 2 hours.
Ingredients¾ lb Butter, room temperaturev 1 cup Powdered Sugar½ cup Orange Juice1/3 cup Cake Flour2 Tbsp White Sesame Seeds
PreparationStir together butter and sugar in a pot then stir in orange juice and bring to a boil. Allow to boil for 1 minute then remove from heat. Whisk in flour and sesame seeds. Spread mixture over a silpat on a sheet pan and bake in a 350 degree oven for about 8 minutes or until golden brown.
Ingredients200g dark chocolate, chopped250g butter1 ¾ cups brown sugar4 eggs1 1/3 cups flour¼ tsp. baking powder1/3 cup cocoa1 ½ cups raspberries (fresh or frozen)
PreparationPreheat oven to 350 degrees. Melt chocolate and butter in double boiler or microwave until melted and smooth. Mix sugar and eggs together, add butter/chocolate mixture. Sift flour, baking powder and cocoa and mix all to combine. Pour into 9 inch greased square cake pan lined with parchment. Top mixture with raspberries and bake for 30-35 minutes, until set. Serve warm or cold with whipped cream or vanilla ice-cream.
Note: if using frozen raspeberries, use right from freezer. Makes approx. 16 pieces. These brownies are exceptional served with a glass of Stellaport.
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