Gourmet Spreadable Cheese Terrine with Toasted Pecans Recipe Ingredients 8 oz. Rondelé® by Président® Garlic & Herbs Cheese Spread, room temperature 8 oz. Cream Cheese, room temperature 3/4 cup Toasted Pecans, chopped 2 tbs Parsley, chopped 1 tsp Orange Zest Instructions Line a small loaf pan completely with plastic wrap, allowing several inches of overhang. Blend Rondelé® by Président® Gourmet Spreadable Cheese with cream cheese in food processor until completely combined. Layer in pan: 6 tablespoons pecans, half of cheese mixture, parsley, orange zest, remaining half of cheese mixture, finishing with 6 tablespoons pecans. Wrap over-hanging plastic wrap over […]
Tomato recipe
Cream of Roasted Red Pepper with Bocconcini Soup Recipe Paired with Sauvignon Blanc
Cream of Roasted Red Pepper with Bocconcini Soup Warm up to Fall Shorter days. Colder weather. It’s enough to leave you feeling like you need a vacation. But if you can’t do that, why not try the next best thing: a hearty, heartwarming bowl of soup. This recipe for Cream of Roasted Red Pepper with Bocconcini Soup ain’t your grandma’s chicken noodle (not that there’s anything wrong with that). It’s a deliciously modern combination of soft and creamy Canadian Bocconcini and juicy roasted peppers, topped with a sweet tang of balsamic. It’s one of my go-to soups, and whether you’re […]
Empanadas with Smoky Tomato Chutney Recipe Paired with Tilia Malbec
These Argentinean pastries are packed full of flavour. The fragrant beef filling features olives, raisins and cumin. Traditionally eaten as street food, empanadas are a perfect snack with a glass of Tilia Malbec. To save on time, use purchased puff pastry that has been pre-rolled. Join us and sample Tilia wines at the Toronto Gourmet food & Wine Expo Nov 16-18th. Empanadas with Smoky Tomato Chutney Recipe Makes 36 Ingredients: For the empanadas: 2 tsp olive oil ½ cup onion, finely diced 1 clove garlic, minced ½ cup green pepper, finely diced ½ lb. lean ground beef 1 tsp fresh […]
Recipe: Beef Braciole, Grilled Tomato Sauce with Chianti Classico
Beef Braciole with Grilled Tomato Sauce Braciole is traditionally made with slices of top round steak, pounded thin and wrapped around a savoury filling, which is then braised in a tomato sauce. This version is BBQ-ready and features flank steak stuffed pinwheel-style, with proscuitto, fontina and parmesan. A summery grilled tomato and fresh herb sauce is served alongside. The dish would be a perfect match for a rich, harmonious Tuscan red like Fonterutoli Chianti Classico 2009. Serves 6 to 8 For the steak: 1 ½ to 2 lb. flank steak, well trimmed ½ cup Panko bread crumbs ¼ cup plus […]
