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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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!

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!

Honey Kissed Grilled Char

In this recipe from Chef Matt Batey, Caramelized Blueberry Honey pairs beautifully with the smokey charcoal, flavouring the Char beautifully.

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Ingredients:

  • 1 pieces OceanWise Arctic Char, 150g each
  • 1/3 cup Meadow Vista Caramelized Blueberry Honey
  • 5 tbsp Kosher salt
  • Grilled vegetables
  • Apricots

Method:

Ensure skin and bones are removed from the char

Create a paste with the salt and honey then liberally cover the char, let stand in fridge for 20 minutes.

Remove from the fridge, wash off the paste in cold water. Pat dry with a paper towel

Grill on BBQ until the fish is cooked to medium

Serve with grilled fresh vegetables from your garden such as zucchini and fresh Okanagan apricot and a bottle of Bliss. Serves 2.

Honey Roasted Carrots & Pork Chop

This Chef Matt Batey dish is best cooked over a charcoal fire while experiencing the beauty of the Okanagan. Brush liberally with our BBQ sauce for an added kick of flavour.

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Roasted Honey & Thyme Glazed Garden Carrots

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Ingredients:

  • 6 Small carrots, scrubbed not peeled with tops removed
  • 50ml Meadow Vista Blueberry Honey
  • 20ml Red wine vinegar
  • 3 Thyme sprigs, leaves removed, nothing discarded
  • Sea salt
  • Pepper

 

Method:

Combine all ingredients but the carrots to create a dressing. Add the carrots and toss to liberally coat in dressing

Remove the carrots from dressing, keep the dressing for later.

Grill the carrots over charcoal or roast in a hot oven to develop a charred exterior skin on the carrot

Remove from the grill when cooked to your desired doneness and place back into dressing, let stand to absorb flavours. Serve warm.

 

 

Marinated Pork Chop Cooked over Charcoal

This pork chop recipe pairs beautifully with the honey-glazed carrots.

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Ingredients:

  • 2 free-range Pork Butt Chops
  • 100ml Olive oil
  • 1 Lemon, zested and juiced
  • Rosemary to taste
  • Salt and Pepper to taste

Wine Pairing

  • Mabon, chilled

Method:

Combine oil, lemon, rosemary, salt and pepper to create the marinade. Cover pork with marinade and let stand in the fridge for up to 24 hours

Remove from the fridge and allow pork to come to room temperature

Cook over charcoal, allowing it to hot smoke the pork to medium cooking evenly on both sides. We recommend enjoying a glass of Mabon while you wait!

Remove from fire to rest. Serves 2.


Fresh Grilled Salmon

We love summer and all the flavours that it comes with, to us salmon is one of those flavours. The ginger and honey really accentuate the natural flavours of the salmon and the roasted veggies are the perfect accompaniment. 

 

Ingredients:

  • Salmon Steaks
  • Fresh knuckle of ginger
  • Meadow Vista Honey
  • Olive Oil
  • Salt & Pepper
  • Vegetables: Shallot, Red pepper, Parsnip, Yam, Sweet potato, Red potato, Butternut squash, Spring onion, Beets.

 

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Method:

Chop all veg to uniform size. Put in a lasagna pan and roast until browned.

Grate ginger and mix with honey and pepper, spread on top of salmon. Bake in the oven about 15 minutes before the veggies are done.

Serve layered, if you would like with the addition of steamed chard or brown rice. We recommend pairing it with a glass of Mabon!

Oysters. Cloud Horse. Oysters. Cloud Horse

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To sauce a dozen of your favourite shucked oysters, you will need

Ingredients:

  • 1/4 cup Meadow Vista Cloud Horse honey wine
  • 2 tbsp white wine vinegar
  • 1 tbsp minced shallot
  • 1/2 tsp crushed mixed peppercorns
  • 1 Pinch salt
  • 1 tbsp chopped fresh chives
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The season has begun in the Okanagan for festivals, and Osoyoos kicked it off with it's 3rd annual Oyster Fest. This year Meadow Vista was once again a part of the fun, taking home the coveted Best in Show award for oyster and mead pairing!

We think honey wine and oysters are a match made in heaven, too. Here's our take on a classic mignonette recipe that takes advantage of this perfect pairing.

 
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Method:

1. Combine wine, vinegar, shallots, and peppercorns in a small bowl. Add salt to taste.

2. Cover and refrigerate for up to 24 hours.

3. Add chives to sauce.

4. Lay oysters on a  bed of ice. Spoon sauce onto each oyster shell and serve chilled.

 

We recommend enjoying with a glass of Cloud Horse