Mulled Mabon-Updated!

We love Mulled Mabon in the wintery months! This year, we've made some changes to the previous recipe for a new and improved Mulled Mabon experience. If you have tried our Mulled Mabon at events this year, this is the recipe you tried!

Ingredients

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  • 1 bottle of MVHW Mabon
  • 1/4 cup MVHW honey
  • 1 cinnamon stick
  • 5 cloves
  • 3 strips of orange zest (or lemon)
  • 3 oz of Brandy (optional)

Directions

On the stove or in a Crock Pot on low, combine ingredients. Warm to just below boiling (if you boil it, you'll lose the alcohol)

Serve warm in mugs, our favourite pairings are alongside pumpkin pie or your favourite fresh-baked gingerbread cookies!

For a holiday look, garnish with a cinnamon stick and curl of your choice of orange or lemon zest!

Glazed Sweet Potatoes with Mabon Pecans

Honey Glazed Sweet Potatoes, oven baked with apples, butter, and a Mabon sauce. Easy to make ahead and perfect for the holidays!

Yield: Serves 8-10
Prep Time: 15 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 45 minutes

Ingredients

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  • 3 pounds sweet potatoes (about 4 large) 
  • 1 cup roughly chopped pecans
  • 2 tablespoons unsalted butter
  • 2 tablespoons coconut oil
  •  2/3 cup honey
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (a bit more if you like a good kick)
  • 1/2 teaspoon sea salt
  • 1/4 cup Meadow Vista Mabon Spiced Honey Wine
  • 2 cups peeled, cored, and 3/4-inch diced tart, firm baking apples, such as Granny Smith or Cortland (about 2 medium or 3 small)

Directions

1. Place rack in the center of the oven and preheat to 375 degrees F. Scrub the potatoes (leave the peels on), then place whole on a sheet of aluminum foil. Place the foil directly on the baking rack. Bake for 45 minutes to 1 hour, until slightly soft when squeezed (they do not need to be cooked all the way through). Set aside until cool enough to handle, then remove the skins. Cut into 3/4-inch chunks and set aside.

2. Meanwhile, in a medium skillet over medium heat, add the pecans and lightly toast until fragrant, about 3-4 minutes (watch them carefully so that they do not burn). Add butter and coconut oil, let melt, then add the honey, cinnamon, nutmeg, salt, and cayenne. Allow the mixture to simmer and bubble for 4 to 5 minutes. Carefully add theMabon—stand back a bit from the pan, as the honey mixture will begin to bubble violently. Let simmer for 5 additional minutes, until slightly reduced. The glaze will still seem a bit liquidy

3. Lightly grease an 9×9-inch baking dish or similar 2-quart casserole dish with cooking spray. Scatter the sweet potatoes and apples in the baking dish, alternating between the two so you have a mix throughout. Pour the Mabon-pecan glaze over the top. Bake at 375 degrees for 20-30 minutes, until the apples are softened (they do not need to be completely mushy—just fork tender) and the dish is fully warmed throughout.

4. Serve with a glass of Mabon- chilled or mulled!

 
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Fall Mead-Hatten Cocktail

Our Bliss Sparkling Apple Cyser, made with organic local apples is perfect for Fall-crisp, light and fresh.

This recipe is a delicious Fall take on the Manhattan-perfect for keeping you warm on those cold fall evenings.

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Ingredients

  • 1.5oz Rye Whiskey- we used Okanagan Spirits
  • 2oz Bliss Sparkling Apple Cyser
  • .5 oz honey simple syrup (or to taste)
  • Dash of Orange bitters
  • A slice of apple for garnish

Instructions
Stir rye, cyser and bitters with ice. Strain into glass and garnish with a slice of apple and if you would like, a cocktail cherry.

Honey Simple Syrup

Combine 1 part honey and 1 part water in a saucepan. Heat until honey melts and is combined. Cool. Store any leftover in your empty Bliss bottle!

 
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Summer Tomato & Basil Sauce

What to do with all of those garden tomatoes growing in your garden...make this delicious fresh pasta sauce!

Ingredients

  • 2 quarts pureed tomatos (about 6 lbs, hulled and pureed in blender)
  • 1 large white onion, diced
  • 1/4 cup fresh basil
  • 1 Tbsp Meadow Vista Artisan Farm honey
  • 1 Tbsp oregano
  • 1 tsp sea salt
  • 1 tsp thyme
  • 1 clove of garlic
  • 1/2 tsp pepper

Directions

1. Sauté onions and garlic over low heat.

2. Add tomatoes, spices and remainder of ingredients.

3. Bring to a simmer and cook for 20mins

4. Serve over your favourite pasta or spaghetti squash.

Pair with a chilled glass of Cloud Horse!

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Lavender Honey Creme Caramel

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Ingredients

Caramel

  • 1/4C Meadow Vista Honey
  • 1/4C organic cane sugar
  • 2 Tbsp water

Custard

  • 1 Tbsp Meadow Vista Honey
  • 2" vanilla bean
  • pinch dried lavender buds
  • 3C hot milk
  • 3 farm eggs-lightly beaten

Preparation:

Preheat oven to 350º

In a cast iron frying pan, cook honey, sugar and water until it is dark brown. Quickly divide between 8 x 125ml ramekins. Allow to cool. Don't worry, the caramel will become as hard as candy.

In a sauce pan, warm the milk with the honey, scraped vanilla bean and pinch of lavender until scalding, stirring constantly to avoid burning. Once the mixture is hot, whisk in beaten eggs and pour in ramekins.

Place ramekins in a large baking dish (I find lasagna pans perfect for this) and fill halfway with simmering water.

Bake for about 40 minutes- the water should not boil

Remove tray from oven and remove ramekins from water. Let cool and then refrigerate. When ready to eat, run a knife around the ramekin, invert and serve chilled.

Peachy-Rose "Cheesecake"

Aren’t New Year’s resolutions fun? They can be! Whether you are looking at improving your diet and experimenting with raw, vegan whole foods or just looking for a fun dessert that your family will love, try this easy, super yummy raw vegan cheesecake! We used our canned honey peaches but you can substitute with any berry or soft fruit.

Our favorite pairing: Meadow Vista Honey Wines: Ostara

 

Ingredients

Crust
·       ½ C raw almonds
·       ½ C medjool dates
·       ¼ tsp sea salt

Filling
·       2 C raw cashers
·       1 lemon, juiced
·       1/3 C coconut oil
·       1/3 C honey
·       1 vanilla bean, seeded
·       1 C canned peaches
·       1 Tbsp rose water

 

Directions:

Crust

In separate bowls, cover dates and almonds with water. Soak overnight

The next day, drain liquid and chop coarsely or blend in food processor.

Press into a 6-inch spring form pan

 

Filling

Combine everything but the fruit and rose water in a blender

Pour 2/3 of filling into the pan, smooth the filling so it is flat surface

Blend fruit and rose water with remaining 1/3 of filling. Pour and smooth into pan to create a second layer

Freeze overnight

Before serving, remove from freezer and let thaw slightly.

Garnish with candied rose petals

Depending on how high/tall of a cake you would like, don’t be afraid to double the recipe.

 

Spiced Sparkling Apple Bliss

We love finding new honey products in the market and are thrilled to share our new find! Krupnik from Wayward Distilling on Vancouver Island is a yummy honey-base hard alcohol with just a hint of spice. Try this festive cocktail that we created with our Bliss Sparkling Apple Cyser.

Ingredients:

  • 1 bottle Bliss Sparkling Apple Cyser
  • 3 oz Wayward Distilling "Krupnik" Spiced Honey Liqueur

Directions
Fill a tall glass with ice

Add 1oz Krupnik

Top with Bliss Sparkling Apple Cyser

Stir to incorporate flavours

Garnish with a slice of apple or a cinnamon stick

To order Krupnik: http://www.waywarddistillationhouse.com

Blackberry Gazpacho with Cumin Cashew Crème & Bee Pollen

Ingredients:

Cumin Cashew Crème 

  • 1 cup (250 mL) raw cashews 1 cup (250 mL) pure water
  • 1 tsp (5 mL) cumin powder (or mortar and pestle the equivalent of seeds)
  • 1⁄2 tsp (2.5 mL) Baltic sea salt 

Blackberry Gazpacho

  • 4 cups (1 L) blackberries
  • 1 cup (250 mL) cucumber, diced
  • 1⁄2 jalapeno, seeded and diced
  • 1 cup (250 mL) Cloud Horse or other off dry white wine 1⁄2 cup (125 mL)
  • Meadow Vista honey bee pollen 

Directions:

To make Cumin Cashew Crème: Soak the cashews for at least four hours. Drain the soaking liquid from the cashews and place in a blender. Add the cumin and salt, plus 1 cup (250 mL) fresh water. Blend until creamy, kind of like whipped cream. Store in a bowl with sealed lid until ready for soup. 

To make Gazpacho: Add all of the ingredients to the blender and blend until desired consistency (Judie likes it a little chunky). Pour into individual bowls, garnish with a swirl of Cumin Cashew Crème, and sprinkle with bee pollen. 

Pair with Cloud Horse and a  hot, sunny day!

Recipe by Judie Barta, found in "The Butcher, The Baker, The Wine & Cheese Maker-In the Okanagan" by Jennifer Schell

Chocolate Cherry Bombs

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Ingredients:

  • 2 cups Dark Chocolate
  • 1 cup Chopped Dried Cherries
  • 1 cup Chopped Nuts
  • 1.5 oz White Chocolate

Directions:

Melt dark chocolate in a double boiler

Once melted, remove from heat and add in cherries and chopped nuts. Stir until well combined.

Spoon onto cookie sheet that has been lined with Parchment Paper.

Melt white chocolate in the microwave using 15 second increments. When melted, drizzle over chocolate cherry bombs. (We found ours wasn't as thin as we wanted so we added a splash of Ostara)

Enjoy with a glass of Bliss!

Mulled Mabon

Mulled Mabon

Ingredients:

  • 1 Bottle of Mabon
  • 1/4 cup Meadow Vista Honey
  • 5 cloves
  • 3 strips of orange or lemon zest
  • 1 cinnamon stick
  • 1 oz of Brandy (optional)

Directions:

On the stove or in a crockpot on warm, combine ingredients, and warm to just below boiling. 

Serve warm in mugs, our favourite pairing is alongside pumpkin pie or gingerbread cookies.

For the holidays, garnish with a cinnamon stick and a curl of either lemon or orange zest!

 

 Warm up on a chilly afternoon will a mug of Mulled Mabon!

Fresh Garden Pickles

Savour the freshness as you begin to harvest your garden with this tasty and easy pickle recipe. The next best thing to eating your veggies straight from the garden!

Pickling Brine with Honey

  • 1/4 cup white vinegar
  • 1 1/2 cups water
  • 2 tbsp honey

Pickled Carrots

  • 500g Baby Market Carrots, scrubbed and cut lengthwise
  • 2 tbsp Celtic Sea Salt
  • 1 tsp fresh lavender
  • Pickling Brine

Method:

Place carrots in a colander and sprinkle with salt, toss to coat evenly and let stand to drain over a bowl or the sink.

Let rest for 30 minutes

Rinse thoroughly and place in a sterilized glass jar

Sprinkle with lavender and pour the pickling brine to cover carrots

Cover with a tight fitting lid and refrigerate overnight

 

Get Creative!

Using the same basic recipe, we substituted carrots for paper thin radishes & mustard seeds, baby cucumbers & fennel and cauliflower & caraway.

Seared Tuna with Asian Bliss Vinaigrette Salad

Asian Bliss Vinaigrette

Ingredients:

  • 1 small clove of garlic
  • 1/2 a shallot
  • 50 ml Mirin
  • 2 tbsp Meadow Vista Blueberry Honey
  • 1 tbsp lime juice
  • 1 tbsp chopped lemongrass
  • 1 lime leaf
  • 1 tsp sesame oil
  • 1/4 tbsp Bliss
  • 1/2 cup grapeseed oil

Directions

Sweat shallot and garlic with olive oil quickly in a pan, add to your blender along with all ingredients except for Bliss and Grapeseed Oil. Blend for two minutes.

Strain to remove any chewy pieces of lemongrass and lime leaf.

Place into you empty Bliss bottle and add the Bliss and Grapeseed Oil.

Give it a good shake and serve right away.

Seared Tuna with Avocado Cream  

Ingredients:

  • 2.5 oz fresh tuna
  • Salt 
  • 1 avocado
  • 1/2 bunch basil
  • 1/2 tbsp Japanese Pickled Ginger Juice
  • 1/4 cup olive oil
  • 2.5 Tbsp Mirin or Sushi Vinegar
  • Juice of 1 lime

Directions:

Salt your tuna and sear 10 seconds on each side in a hot pan. Then place to the side.

Put the avocado and basil in the blender

Add ginger juice and emulsify with oil

Add the mirin and lime

Pass through a fine sieve for a smooth texture

Shaved Vegetable Salad with Asian Bliss Vinaigrette

Ingredients:

  • 1 carrot
  • 1 bulb of fennel
  • 1 bunch of radishes
  • 1 small beet
  • A few cherry tomatoes
  • 1 bunch of your favourite greens
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1 lemon
  • 1 orange
  • 1 lime
  • 1/2 cup toasted cashews or local nuts

Directions:

Carefully use a Mandolin to shave your carrot fennel, radish and beet paper thin into a bowl

Zest the lemon, lime and orange into the mix

Segment you orange and add to bowl. Be sure to squeeze the fresh juice over the veggies!

Add the cherry tomato, green, chopped parsley and cilantro. Toss with Bliss Asian Vinaigrette.

 

Assemble salad on a plate, top with sliced seared tuna. Decorate with drops of Avocado Basil Cream. Serve with a glass of chilled Cloud Horse!

Dandelion Corn Fritters

A seasonal favorite! Use those beautiful early dandelion blooms and greens to add colour and nutrition to the classic corn fritter. With the addition of crisp, traditional Cloud Horse to the batter and as the pairing, you will love this at your next relaxing Sunday Brunch. 

Ingredients:

  • 1 cup unflavored coconut oil for frying
  • 1 cup sifted all-purpose flour (or flour substitute)
  • ½ tsp Baltic or pink salt
  • 1 tsp baking powder
  • ½ tsp Meadow Vista Blueberry Honey plus extra for drizzling on the fritter
  • 1 farm fresh egg
  • ¼ cup milk
  • 1 tablespoon butter, melted
  • ¾ cup Cloud Horse
  • 1 cup frozen corn
  • 1 cup fresh dandelion leaves, chopped
  • ½ cup yellow dandelion petals (separated from the flower)

 Method:

Heat oil in a large cast iron fry pan to 365F.

In a mixing bowl, combine flour, baking powder and salt. Beat together egg, milk, melted butter and honey; stir into the flour mixture. Mix in the corn and dandelion greens.

Drop fritter batter by the spoonful into the hot oil, patting down to make a patty, fry until golden. Drain on paper towels.

When ready to serve, sprinkle dandelion petals and drizzle honey all over the fritters. Eat them while they are hot but are also good stored in the fridge and eaten cold or rewarmed the next day.

Best served with a glass of Cloud Horse!

 

Rubus Sangria

The beautiful colour and juicy berry flavour of Rubus makes it the perfect base for your sangria this summer! On a warm Spring afternoon, we mixed up a batch to enjoy in the sunshine. Use this recipe as a guide to create your own summer sangria creation!

Ingredients:

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  • 1 bottle Meadow Vista Honey Wines Rubus
  • 2 tbsp Meadow Vista Honey Wines Blueberry Honey
  • 2 oz Brandy
  • 1 orange, sliced
  • 1 1/2 cups frozen berries
  • Ice 

 

 

 

Method:

Pour room temperature Rubus into a pitcher and stir in honey until combined

Add 2 oz. Brandy and stir well

Add sliced oranges and frozen berries and mix.

Serve right away or leave for 2 hours to allow flavours to combine

                                                                        Serve over ice, adding fruit to garnish.

Kicking Horse Coffee® Honey Power Balls

Coffee is a bit of an indulgence in our house, the caffeine rush can be pretty funny. So one Sunday morning while sipping on my favourite coffee and creating a new energy snack for the girls, I thought, let's add some fresh ground Kick Ass®! The added flavour of the coffee rocks, hope you love it as much as we do!


Warning: Eat outside where you can run, jump and play!

Ingredients:

  • 1 1/4 c old fashioned oats
  • 1/2c nuts, finely chopped
  • 3 tbsp shredded coconut, plus 1/2c to roll the balls in
  • 2 tbsp hemp seeds 
  • 2 tbsp ground flax
  • 2 tbsp fresh ground Kicking Horse Coffee® Kick Ass® Coffee
  • 1 scoop whey protein powder
  • 1/2 c Meadow Vista honey
  • 1/2 c dried local fruit, chopped (we used plums)
  • 1/2c peanut butter

Method:

Mix all the dry ingredients until combined, then stir in the dried fruit and wet ingredients until a consistent mix has formed.

Refrigerate for 20 minutes. Roll approximately 1 tablespoon of the mixture into balls with your hands, then into the extra shredded coconut.

Store in an air tight container in the fridge for up to 3 weeks (if they last that long!)

Bliss Salad Dressing 1.0

The first in a series of takes on traditional salad dressing recipes using Bliss,

our sparkling cherry honey wine and reusing the bottle!

Bliss Vinaigrette

Ingredients:

  • Bliss 500ml bottle, filled to the yellow line with Bliss
  • 1 garlic clove, finely chopped 
  • 2tbsp dijon mustard
  • 2tbsp fresh lemon juice
  • 2tbsp Meadow Vista Blueberry Honey
  • 1/2 tsp Himalayan salt
  • 1/2 tsp fresh ground pepper
  • extra virgin olive oil, to the top of the bees wings 

 

Method:

In order, add all ingredients to the Bliss bottle. There should be enough air space left in the bottle to effectively shake all the ingredients.

Pour generously on your favourite salad.

Check out our new Spring dandelion.roast beets.feta

 

Dandelion.Roast Beet.Feta

Eating seasonally sometimes means mixing the old with the new. Let's use up those
beets in your cellar
with the first of the bitter greens of Spring, dandelion!

Ingredients:

  • 2tbsp olive oil
  • a bunch of beets, any colour
  • a bunch of dandelion greens
  • 1/2 cup of crumbled feta

Method:

preheat oven to 350F

coat beets with olive oil and lay on a baking pan, roast for 30min or until a fork pierces easily through

wash, dry and chop dandelion greens, add to salad bowl

slice slightly cooled, roasted beets into quarters

lay onto greens

drizzle shaken Bliss Vinaigrette over beets

sprinkle with crumbled feta

Serve with recycled baguette* and a glass of chilled Bliss, enjoy!

 

Upcycled Baguette

waste not, want not with this easy recipe that transforms day old baguette into a tasty little addition to main course salads

sliced baguette on an angle

butter both sides

fry in a cast iron pan until both sides are browned


have you tasted yummy?

Honey Garlic Cold & Flu Buster

Try this Meadow Vista family tonic the minute you feel a sniffle or sore throat to combat colds or flus from setting in.

Ingredients

  • 1” fresh ginger, sliced
  • 3 large cloves of fresh garlic, sliced
  • Meadow Vista Honey
  • 1/2 a Fresh Lemon

Method:

add ginger & garlic to 3 cups of fresh water and simmer for 15-20 minutes

in your favorite mug, squeeze ½ of a fresh lemon and add a large spoon of Meadow Vista honey. Pour the hot garlic ginger water into the mug and stir to combine. Feel free to add fresh mint, cayenne or other spices to soothe.

Wrap yourself in a warm blanket and inhale the steam as you sip gently.

Bonus health tip: rub pure essential of red thyme or oil of oregano onto the bottoms of your feet then put on thick wool socks to help fight viruses.

Bee well…

Lavender Hazelnut Biscott

Judie has redefined biscotti, meaning twice baked cookie, by crafting local ingredients harvested in the fall from the Meadow Vista Farm and friends backyard gardens. Special thanks to Shari for the Hazelnuts!

A staple food of the Roman Legions as biscotti has a long shelf life, it is served with a drink into which the cookie is dunked (traditionally Vin Santo, a dessert wine found in Italy) we love to pair it with Ostara and for a yummy treat in the afternoon or wrapped in parchment and given as gifts to friends.

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 3 large eggs    
  • 3 tablespoons honey
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons orange zest      
  • ½ cup coarsely chopped hazelnuts
  • 1 tablespoon dried culinary lavender blossoms

 

Method:

Meadow Vista Farm Lavender

Preheat oven to 350 degrees F. 

Line a baking sheet with parchment paper 

In one bowl for dry, sift flour, baking powder, baking soda, and salt together.

In a second bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, chopped hazelnuts and lavender blossoms.


Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combined.

Use just enough flour on your hands to prevent sticking, you don't want the logs to be covered with flour, shape the dough into two logs.

Place the log on the parchment lined baking sheet and with your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. 

 

Bake 25 minutes or until dough pops back up when lightly pressed with a finger. You cannot judge the cooking by the color. The biscotti shouldn't change color during the second baking, so poke them to tell if they're done. They should feel dry and offer some resistance. Remove from oven and cool 10 minutes on a wire rack.

 

Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes. Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly. Biscotti will continue to crisp up as they cool so do not over bake. Remove from oven and cool completely on wire racks.

Store biscotti in an airtight container.

Holiday Cocktails

Meadow Vista Honey Wines are perfect for the festive season and we have created three tasty holiday beverages  for your holiday events. Bliss and Ostara are available through the BC Liquor Stores and all three are available at the Wine Shop or you can Buy Online.

Breakfast: Bliss 

Bliss, our sparkling cherry honey wine, is the new Christmas Breakfast drink in Kelowna. The light cherry flavour and bubbly finish are a perfect start to this special day with your loved ones. 

Recipe:

  • 1 bottle of Meadow Vista Honey Wines Bliss : 500ml for a duo, 1L for a family
  • Ice
  • Berries that you've frozen from the summer's harvest

Pour Bliss over ice in a glass and garnish with berries.

 

Lunch: Yuletide Rubus 

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Our blackberry honey wine Rubus get a festive twist in this cocktail, inspired by hot buttered rum.

Recipe:

  • 1 bottle of Meadow Vista Honey Wines Rubus
  • 3-4 tbsp Meadow Vista Honey (to taste)
  • 2 oz dark Rum
  • 1 cinnamon stick
  • Blackberries to Garnish

Pour the bottle of Rubus into a saucepan and warm on the stove. Do not let it boil. Add the cinnamon stick. Stir in honey and rum and allow flavours to meld. Pour Yuletide Rubus into jelly jars and garnish with frozen blackberries, saved from the summer.

 

Dinner: Ostara Martini

This martini, featuring Ostara, our pyment style honey wine, is the perfect sip before or after dinner.

Recipe:

  • 2 oz Meadow Vista Honey Wines Ostara
  • 2 oz Premium Vodka, we suggest the Vodka from Okanagan Spirits
  • Ice
  • Frozen Blackberries for Garnish

Pour Ostara and Vodka over ice into a shaker. Shake until well blended and strain into a chilled martini glass. Garnish with frozen blackberries or frozen grapes.

Charred Tomato Ratatouille on Flatbread

The recipe from Chef Matt Batey pairs Charred Tomato Ratatouille Flatbread with a fresh lemon and arugula salad. Source a flatbread base of for those with a couple of extra minutes, making your own is quite simple.

Ingredients:
Ratatouille

  • 1/4 cup Extra Virgin Olive Oil
  • 1 1/2 cup Onion, small dice
  • 1 tsp Garlic, mince
  • 1 cup Meadow Vista Honey Wines Rubus
  • 1 cup Eggplant, medium dice with skin on
  • 1/2 tsp thyme leaves, fresh
  • 1 cup Yellow Peppers, medium dice
  • 1 cup Red Peppers, medium dice
  • 1 cup Zucchini, medium dice
  • 1 1/2 cup Rome Tomatoes, peeled & seeded, medium dice
  • 1 tbsp Basil Leaves, fresh, chopped
  • Salt and freshly ground black pepper, to taste

Arugula Salad

  • 2 cups Arugula Leaves
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Meadow Vista Blueberry Honey
  • 1 tbsp Meadow Vista Honey Wines Rubus
  • 1 Lemon, zested and juiced
  • Sea salt, to taste
  • 2 oz Machego Cheese

Method:

Ratatouille
Set a large 12-inch sauté pan over medium heat and add the olive oil

Add the onions and garlic to the pan, cook until onions are lightly carameized

Deglaze the pan with Rubus, and reduce by half.

Add the eggplant and thyme to the pan, cook until the eggplant begins to go soft.

Add pepper and zucchini; stir to prevent sticking or burning.

Add the tomatoes, basil, parsley, salt and pepper and cooke for a few more minutes. Let stand to allow flavours to meld.

Brush pre-baked flatbread shell with olive oil, then top with the Ratatouille

Place in the oven at 400ºF for 5 minutes to heat through. Remove and place on platter.

Salad:

Combine ingredients in a mixing bowl. Dress the arugula leaves with Meadow Vista Rubus & Honey dressing, then top with freshly grated manchego.

Serve at once with the hot flatbread and your bottle of Rubus!

 

Chef tip: Make a triple batch of arugula salad dressing and store leftovers in your Meadow Vista Bliss bottle!