This hot cocktail is sure to make sure your toes stay warm this fall and winter.
1 quart + 1/2 cups apple cider
1 1/2 cups Apple liqueur
1 cup spiced rum
1/2 cup caramel-flavored syrup
3 apples, chopped - bite sized pieces. Leave the skin on for colour and to hold them together
4 cinnamon sticks
Caramel Apple Suckers (optional) Best stir stick for this cocktail
Place everything in the slow cooker (except the suckers) and stir gently. Cover and cook on the low setting for 1-2 hours. Serve warm.
A traditional Spanish chickpeas and chorizo meal. It can be served as a meal or as a tapa.
250 gr dried chickpeas
1 cinnamon stick
4 tablespoons extra virgin olive oil
1 garlic clove
1 small onion
350 gr chorizo
3 pinch salt
2 pinch black pepper
1/3 cup parsley
**Plan ahead and soak chickpeas in cold water overnight. When you are getting ready to cook, slice the chorizos and chop the parsley.
Drain the chickpeas and put them in a saucepan, add the cinnamon stick and cloves, and fill the pan with fresh cold water.
Boil and simmer covered until the chickpeas are cooked and softened, approximately for 45 minutes. If needed, you can add more water while cooking. Drain.
Heat the extra virgin olive oil in a frying pan. Then, put the garlic and onion in and fry it quickly, stir occasionally till all are mixed well and softened.
Add chorizo for 3-4 minutes till slightly browned. Add the drained chickpeas and stir for 2-3 minutes until heated through.
Add salt and black pepper, sprinkle with the chopped parsley and serve.
Time: 1 day for soaking and 15 minutes for night you're ready to serve the dish. Can we served on warm toasts if serving as a tapas.
Recipe adapted from Ibericaspanishfood.co.uk
Having an event and need a keg? Here's a full list of all the domestic and imported kegs we have available for order. When ordering please allow 1 week notice to ensure that your keg has arrived for the date you require.
Keg pumps can be purchased in-store as we are longer able to rent them. For full pricing and deposit information please email firstname.lastname@example.org or call 403-296-1640
Full list can be downloaded as a PDF by clicking on the top left-hand side of the list image frame.
Blanched almonds are toasted and tossed in a flavorful paprika-spiked spice blend in this recipe for Spanish spiced almonds.
1 pinch Cayenne
1 pinch Coriander
1/2 tsp Kosher salt
3/4 tsp Paprika, smoked
2 tsp Olive oil, extra virgin
1 cup blanched almonds
Preheat oven to 300*F.
Warm the oil in a small saucepan over low heat. Add paprika and cumin, and stir 1 minute to mix and release flavuors. Remove from heat when mixture just begins to bubble. Move to a medium bowl, and stir in the almonds. Transfer almonds to parchment lined baking sheet, and bake 10 minutes.
Sprinkle right away with salt, and move to wire rack. Let dry at least 2 hours before serving. Enjoy! Multiply this recipe as needed. These always go fast
The perfect summer grownup treat. **Remember to put the wine in the freezer the night before you want to serve it.
· 1 750ml bottle rosé, choose one that is dark in color
· 1/2 cup sugar – to taste. Use less for a drier style
· Large handful raspberries/strawberries
· The juice of 1 small lemon
· Berries or flowers for garnish
The night before you want to enjoy, pour the bottle of rosé into a large (13x9) baking dish and place it in the freezer. We find a glass dish works best. The wine won’t freeze completely over night because of the alcohol in it, but it will turn into a very delicious, thick, boozy slush. It will also loose some of it's colour as it freezes so choose a brightly coloured rose when shopping.
Pour sugar into a small saucepan and add half a cup of water. (You’re making a simple syrup so recipe is equal parts water to sugar. Adjust to suit your tastes) Heat, stirring constantly, until the sugar completely dissolves. Crush the berries up with your hands and add them to the sugar/water mixture. Remove from heat. Let it all sit for a couple of minutes. This will help pull out some colour and flavour. Pour into heat resistent dish and place fridge or freezer to cool it down faster. Strain the liquid so that all of the berry chunks and pieces have been removed.
Remove the frozen pan of rosé from freezer and scrape it into a blender. Add the berry simple syrup, squeeze fresh lemon juice into mix, and add a good handful of crushed ice. Pulse in blender until smooth, pour into pretty glasses and enjoy immediately.
Serve with a long spoon or straw and garnish with fresh berries or flowers. Enjoy!
2015 was blessed with a great hot dry summer to create the best vintage since 2010, with most regions producing high quality wines.
The STARS that are shining the brightest include Margaux, Pessac Leognan, St Emilion and Pomerol all though gems can be found all around.
Some September rains resulted in lighter, crisp whites for early drinking and created ideal conditions for SAUTERNES.
Product arrival is expected Fall of 2018. Pre-sales for this vintage have now ended and we are excitedly awaiting its arrival. Watch for our 2016 offer coming summer of 2017.
For all out-of-province (not Alberta) inquiries, please contact our Wine Room team directly at email@example.com
Peter Smolarz, Fine Wine Director
The official cocktail of Wimbledon, the Pim's Cup has been a British favourite since 1823, when it was invented by Jame's Pim to serve at the his London oyster bar. This thisty quenching cocktail is sure to beat the heat this summer and is a fabulous way to take advantage of the fresh fruits of the season. Think of this cocktail as British Sangria and unleash your inner mixologist as you combine fruits and flavours that you love. We love the spice that the Grizzly Paw Ginger Beer adds to this cocktail and highly suggest you give it a try. Enjoy!
1/2 a small cucumber, sliced thin and cut in half
8 strawberries, sliced thin and quartered
1/2 an orange, sliced thin (if a sweeter cocktail is desired)
1/2 a lemon, sliced thin
1/2 a green apple, sliced thin (optional)
1 quart ice
1 cup (8 ounces) Pimm's No. 1 Cup
3 cups (24 ounces) Grizzly Paw Ginger Beer Soda
Mint sprigs to garnish if desired
Chop fruit and cucumber and layer into pitcher. Muddle gentely together to bring out more of the flavours. Let stand 10 minutes. Add ice to fill 1/2 way up the pitcher. Pour Pim's into pitcher and Ginger Beer soda. Adjust lemon and soda as needed if a sweeter or dryer style of cocktail is desired.
Stir gently with a wooden spoon to combine. Pour into glasses making sure to get fruit and ice in each glass. Garnish with mint, and serve
2 1/4 cups all-purpose flour;
1/2 teaspoon baking soda;
1 cup (2 sticks) unsalted butter, softened;
1/2 cup granulated sugar;
1 cup light-brown sugar;
1 teaspoon coarse salt;
2 teaspoons pure vanilla extract;
2 large eggs;
2 cups semi-sweet or milk chocolate chips (or a combination of both)
1. Preheat oven to 350 degrees. Whisk together flour and baking soda; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.
2. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies rotating sheets halfway through until edges turn golden but the centers are still soft, 10 to 12 minutes. Let cool on sheets on wire racks for 2 minutes. Transfer cookies to wire racks let cool completely. Cookies can be stored between layers of parchment in an airtight container at room temperature for up to one week.
A favourite cookie from our Cookie and Wine Class.
Adapted from MarthaStewart.com
"You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy and loaded with raisins - and they're better than any you've tried before! From Cuisine Magazine"
Whisk together and set aside
Cream wet ingredients
Then stir in
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats ( not instant)
1 1/2 cups raisins
Preheat oven to 350°.
Whisk dry ingredients; set aside.
Combine wet ingredients with a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour is visible.
(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Delicious when paired with Red Ale and creamy chardonnay
Recipe adapted from Food.com
240 g all purpose flour (240 g = 2 cups) (See Notes if you use cup measurement)
15 g matcha green tea powder (15 g = 2 1/2 Tbsp) (1 Tbsp matcha is 6 g)
170 g unsalted butter (170 g = 3/4 cup) (softened)
130 g confectioners’ sugar/powder sugar (130 g = roughly 1 cup)
pinch Kosher salt
2 large egg yolks
50 g white chocolate chips (50 g = 1/4 cup)
Gather all the ingredients.
Combine 240 g (2 cups) all-purpose flour and 15 g (2 ½ Tbsp.) matcha green tea powder in a large bowl.
Sift the flour and the matcha powder.
In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat 170 g (3/4 cup) unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
Add a pinch of salt and blend.
Add 130 g (roughly 1 cup) powder sugar and blend until soft and light. Scrape down the bowl as needed.
Add 2 large egg yolks and mix well until combined.
Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
Add 50-65 g (1/4-1/3 cup) white chocolate chips and blend well.
Cut the dough in half and shape into 2 cylinders, about 1.5 inches (4 cm) diameter, 7" (18 cm) long.
Wrap the logs in plastic wrap and chill in refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in nice cylindrical shape, so your cookie slices won’t be flat on one side.
Preheat the oven to 350F (175C) degrees. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.
Bake the cookies at 350F (175C) degrees for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.
You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.
A properly measured cup of all purpose flour weighs 4.25 oz (120 g). The weight for 1 cup of all-purpose flour varies depends on how you measure it. When you measure flour by volume, please follow the methods below. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time.
Servings: 24 cookies
Author: Namiko Chen