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
2 oz Elephant Island Apricot Dessert Wine
½ oz Cointreau
¾ oz fresh lemon juice
1 dash Angostura bitters
Shake all ingredients in a cocktail shaker full of ice. Strain into a chilled rocks glass rimmed with sugar. Garnish with pared whole lemon peel.
1 oz Havana Club dark rum
1 oz Elephant Island Apricot Dessert Wine
2 lemon segments
3 brandied (or fresh) cherries
½ tsp simple syrup soda water
Shake 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
2 oz EIOW Apricot Dessert Wine
1 oz Vodka
Sooooo 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.
1 oz Victoria Gin
1 oz EIOW Apricot Dessert Wine
1 oz squeeze fresh lemon juice (approx ½ lemon)
Splash of Sumac Ridge Brut sparkling wine
Combine 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.
1 ½ oz amber rum
1 oz EIOW Apricot Dessert Wine
½ oz fresh lemon juice
½ oz fresh orange juice
1 tsp simple syrup
1 dash Angostura bitters
Shake 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
3 parts Silk Road Ice Tea
1 part Apple Juice
2 oz Apricot Dessert Wine
Mix 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.
1 part Calvados Mozin VSOP
1 part EIO Apricot Wine
1 dash peach bitters
2-3 dash agave syrup (one to one agave nectar and water)
2 parts sparkling wine (cava)
Garnish with a sprig of fresh thyme
Glass – Flute
Stir 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.
3 oz Apricot Dessert wine
¾ oz fresh lemon juice
ginger 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).
In 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
¾ oz Cassis
1oz EIO Apricot Dessert Wine
1oz Vanilla Vodka
¼ oz Lichi-Li liqueur
3oz white cranberry juice
Fill 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.
1 ½ oz white tequila
¼ oz Elephant Island Cassis
½ oz lemon juice
½ oz lime juice 1 tsp simple syrup
Shake 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*
1 oz gin
¾ oz wildflower honey syrup
1 oz fresh lemon juice soda water
½ oz Elephant Island Cassis
In 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
1 part EIOW cassis
5 parts Champagne
Pour Cassis into chilled Champagne glass and gently pour champagne/sparkling wine on top.
A la Chris Mason Stearns – Mixologist extraordinaire
1 oz vodka
1 oz Elephant Island Cassis
1 oz fresh lemon juice
1 tsp. simple syrup
1 dash rosewater
1 dash kirsch
Shake 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.
1/8 oz dash Elephant Island Cassis
¼ oz blond Lillet (or Pineau des Charentes)
5 oz Champagne
In 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.
1 part Bourbon
1 part Crabapple wine
1 dash Rhubarb Bitters
Honey Lemon Foam (homemade)
Garnish With fresh grated cinnamon
Glass – 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 whites
4 oz honey
2 oz lemon juice
6 oz water
Stir 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!
2 oz sake (dry)
1 ½ oz Elephant Island Crabapple Wine
½ oz fresh lime juice
1 egg white (1 white is enough if making 2 drinks)
1 tsp simple syrup
1 dash Angostura bitters
Shake 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.
1 oz vodka
1 oz EIOW Crab Apple Wine
5-6 green grapes
3-4 lime wedges
1 tsp simple syrup
Muddle 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.
1 ½ oz white rum
1 ½ oz Elephant Island Crab Apple Wine
¾ fresh lime juice
½ tsp simple syrup
½ tsp *grenadine
Shake 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!
1 oz Vodka
½ oz Cointreau
¾ oz Cranberry Juice
dash of Lime Juice
½ oz Elephant Isl Crab Apple Wine
Measure all ingredients into cocktail shaker filled with ice. Shake + Strain into chilled Martini glass.
Compliments of Chris Jones – Aura @ Laurel Point
1 ¼ oz EIO Crab Apple Wine
¾ oz Butter Ripple Schnapps
1 broken cinnamon stick
dash of orange zest
cinnamon stick garnish
Heat 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.
1 oz gin
2 oz Elephant Island Crabapple wine
1 splash fresh lime juice
½ tsp simple syrup
top with soda water
In 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.
2 parts Elephant Island Framboise
1 part Vodka
squeeze of lime (if you like a little tartness in your Martini)
Shake 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
1 oz Whiskey
1 oz Framboise
1 oz squeeze fresh lemon juice (juice of approx ½ lemon)
Build in cocktail shaker over ice. Shake + pour over ice in a rocks glass. Garnish with citrus twist.
¼ oz Elephant Isl Framboise
2 oz Vodka
½ oz Extra Dry Vermouth
Lemon/Lime Soda (Sprite or similar)
Pour 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
¾ oz EIO Framboise, chilled
¾ oz Van Gogh Dutch Chocolate Vodka, chilled
1 oz Black pepper infused Simple Syrup
Fresita Strawberry Sparkling wine
Raw cane sugar and fresh cracked pepper mix on rim of glass
Rim 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.
½ oz Elephant Isl Framboise
2 oz Appleton White Rum
½ oz fresh squeezed limi juice
½ oz simple syrup
5 fresh mint leaves
Muddle 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.
Dilute Cortas Pomegranate concentrate to make the juice: Mix 1 part concentrate with 6 parts water, then follow the recipe as above.
1 cup white sugar
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
1/4 cup all-purpose flour for coating
1/2 tsp salt
1/4 tsp ground black pepper
Sprinkle of Oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tbsps butter
4 tbsps olive oil
1 cup sliced mushrooms
1/2 cup 2017 Reserve Cabernet Franc
1/4 cup Stellaport
In 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!
1 cup seedless grapes
1 peeled/sliced Kiwi
1 lb seedless watermelon (scooped using melon baller)
1/4 Honeydew melon seeded and cut into cubes
1 sliced/seeded lime
1 sliced/seeded starfruit
1 pink grapefruit seeded, sliced and quartered
3 oz cointreau
3 oz brandy
1 tbsp superfine sugar
1 750 ml bottle ELEPHANT ISL APPLE or PEAR WINE
In 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
1 tablespoon coarse salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon garlic powder
2 8-rib racks of lamb (each rack about 1 ½ to 1 ¾ pounds), each rack cut into 4 double chops
Mix 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.
3 Tbsp extra virgin olive oil
3 Tbsp Elephant Island Cassis
2 Tbsp chopped shallots
2 Tbsp minced peeled fresh ginger
4 tsp Sherry wine vinegar
Whisk 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.
2 Eggs (beaten)
1 Tbsp Sea Salt
4 oz. Puff pastry dough
1 whole Onion, sliced thinly
1 Tbsp Butter
1 tsp. Sugar
1 tsp. White Balsamic Vinegar
1 sprig Thyme
3 oz. Foie Gras
1 Tbsp Extra Virgin Olive Oil
to taste Salt & freshly ground pepper
2 Tbsp. Pink Pepper Caramel
Brush 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.
2 tenderloin steaks
6 tablespoons butter
⅓ cup minced shallots
1 cup canned beef broth
1 cup canned chicken broth
¾ cup port
2 tablespoons balsamic vinegar
Melt 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.
Serve with Sweet Pea Risotto, Savoy Spinach & Black Trumpet Mushrooms
¾ Pork Belly (approx. 3 lbs)
2 oz. Salt
1 cup Hoisen Sauce
8 cloves Garlic
2 ½ oz. Ginger
1 cup Soy Sauce
¾ cup Rice Wine Vinegar
¾ cup Sesame Oil
4 Tbsp Black Pepper
2 Tbsp Five Spice
1 cup Honey
Heat 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.
1 cup basmati rice
1 ½ cups water
2 tablespoons unsalted butter
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 ¼ teaspoons peanut oil
¾ teaspoon ground coriander seeds
1 ½ teaspoons curry powder
1 ½ teaspoons Thai red curry paste
1 ½ teaspoons paprika 3/4 teaspoon ground cumin
1 ¼ cups well-stirred unsweetened coconut milk
3 tablespoons tomato puree
1 tablespoon soy sauce
1 ½ tablespoons packed dark brown sugar
3 cups finely shredded green cabbage
¾ cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet olive oil for brushing salmon
¼ cup roasted peanuts
Make 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.
Yield: 1 cup
2 cups Elephant Island Crab Apple Wine
2 cups Sugar
1 each Lemon (juice of)
1 Tbsp Pink Peppercorns (cracked or crushed)
Pour 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.
1 Tbsp Extra Virgin Olive Oil
2 bunches Savoy Spinach
1 ¼ cup Black Trumpet Mushrooms
Pour 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.
4 cups Chicken stock
2 1/3 cups Peas, cooked
1 Tbsp Unsalted Butter
1 Tbsp Olive Oil
½ each Yellow Onion, chopped
2 cups Aborio rice, cooked
1 cup Dry White Wine (Pear Wine)
1 cup Parmiggiano-ReggianoTo Taste
Salt & Freshly Ground Black Pepper
Add 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
½ small onion, chopped
2 Tbsp. oil
2 garlic cloves, minced
1 Tbsp. medium curry paste
1 tsp. tomato paste (store the rest in the freezer for future use)
2 Tbsp. honey
2 cups chicken broth
1 unpeeled ripe pear, sliced in thin wedges
2 Roma tomatoes, chopped
2 Tbsp. cream or milk
3 Tbsp. chopped cilantro
pasta for 2: rotini or bow ties
In 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
½ cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
¼ teaspoon garlic powder
Pinch of cayenne pepper
1 6-ounce package ready-to-use baby spinach, stems removed
1 ripe Anjou pear, peeled, cubed
1 avocado, pitted, peeled, cubed
½ small red onion, thinly sliced
½ cup crumbled Gorgonzola cheese (about 2 ounces)
Whisk 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.
3 Tbsp (45 mL) grapeseed oil
1 medium onion, finely chopped
1 Tbsp (15 mL) finely chopped garlic
1 Tbsp (15 mL) finely chopped ginger
1 Tbsp (15 mL) garam masala
1 Tbsp (15 mL) cumin seeds
1 Tbsp (15 mL) coriander seeds, crushed
1 tsp (5 mL) ground turmericsalt to taste
2 Tbsp (30 mL) tomato paste
1 lb (500 g) stewing lamb, cut into pieces
14 oz (398 mL) can crushed tomatoes
1 cup (250 mL) mango juice
1 cup (250 mL) vegetable broth
2 medium green chilies, finely chopped
1 large ripe mango, peeled, pitted, and cut into bite-sized pieces
Heat 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
6 egg yolks
⅓ cup sugar, or to taste
pinch of salt
½ 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)
Place 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
3 egg yolk
½ tablespoon water
3 tablespoons sugar
½ cup E.I. Apricot wine
¾ cup heavy cream
Combine 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
Graham-cracker crumb crust, unbaked.
4 packages (250 g) cream cheese
softened ¾ cup sugar
1-tablespoon all-purpose flour
1 ½ teaspoons vanilla extract
4 large eggs ½ cup sour cream
1 ½ cups of chopped dried apricots (apricots must be marinated in Elephant Island Apricot wine for 24 hours before chopping)
1 150 ml jar black current cassis jam
125 ml Elephant Island Cassis
Add both ingredients to a double boiler and heat until it is a liquidy consistency. Serve warm over cheesecake
Preheat 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.
2 cups granulated sugar
2 cups water
3 cups of fresh blackberries
¾ cup of Elephant Island Black Currant wine
1 tsp of freshly squeezed lemon juice
In 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
1 ripe papaya (for the Okanagan version – 1 ripe peach)
1 scoop vanilla ice cream
1 tbsp EIOW Cassis
1 sprig of mint for decoration
Peel 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…
6 ounces bittersweet chocolate, coarsely chopped
6 ounces semisweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 cup butter
¼ cup unsweetened cocoa powder
1 cup sugar
¾ cup packed brown sugar
½ cup Elephant Island Cassis
2 teaspoons pure vanilla extract
1 ¾ cups all-purpose flour
¾ teaspoon salt
Preheat 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!
2 ½ cups water
3 cups sugar
4 large quinces
6 egg yolks
½ cup sugar
1 cup cream
½ cup milk
¾ cup Elephant Island Cassis
To 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.
For the apricot custard
2 ½ cups milk
1 vanilla bean, split lengthwise
6 large egg yolks
2/3 cup sugar
3 tablespoons cornstarch
3 tablespoons apricot brandy, or to taste
½ cup crème fraîche
½ cup well-chilled heavy cream
6 large fresh apricots, cut into 1/2-inch pieces (about 2 cups)
For the red berry mixture
4 cups strawberries, hulled
2 cups, raspberries, picked over
2 tablespoons sugar, or to taste
1 to 2 tablespoons fresh lemon juice, or to taste
1 to 2 tablespoons Elephant Isl Framboise, or to taste
For the blackberry mixture
2 ½ cups blackberries, picked over
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 tablespoon Elephant Isl Framboise
Lemon Almond Sponge Cake
1 cup all-purpose flour
½ teaspoon salt
2 teaspoons double-acting baking powder
½ cup finely ground blanched almonds
5 large eggs, separated
1 cup sugar
1 ½ tablespoons freshly grated lemon zest
4 tablespoons fresh lemon juice
1 teaspoon vanilla
1 teaspoon almond extract
The Magic Mixture
¼ cup Elephant Isl Apricot Dessert Wine
raspberries and blackberries for garnish plus additional raspberries as an accompaniment if desired
Make 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 custard
In 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 mixture
In 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 mixture
In 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 trifle
Arrange 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
6 egg yolks
1/3 cup sugar, or to taste
pinch of salt
½ 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)
Place 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
13 oz. Dark semi-sweet chocolate
1 cup Freshly brewed coffee
10 oz. Sugar
13 oz. Unsalted butter, cut into bits
6 each Eggs
Line 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.
¾ cup Milk Chocolate Chips
¾ cup Dark Chocolate Chips
4 cups Heavy Cream
1 cup Sugar, divided
Place 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.
¾ lb Butter, room temperaturev 1 cup Powdered Sugar
½ cup Orange Juice
1/3 cup Cake Flour
2 Tbsp White Sesame Seeds
Stir 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.
200g dark chocolate, chopped
1 ¾ cups brown sugar
1 1/3 cups flour
¼ tsp. baking powder
1/3 cup cocoa
1 ½ cups raspberries (fresh or frozen)
Preheat 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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