Summer Tomato & Basil Sauce

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


  • 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


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!


Blackberry Gazpacho with Cumin Cashew Crème & Bee Pollen


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 


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

Seared Tuna with Asian Bliss Vinaigrette Salad

Asian Bliss Vinaigrette


  • 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


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  


  • 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


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


  • 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


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. 


  • 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)


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!


Oysters. Cloud Horse. Oysters. Cloud Horse


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


  • 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

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.



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 

Asparagus & Leek Crustless Quiche


 To feed four people, you will need:


  • 4 medium local free range eggs
  • 1 cup cream
  • 1 cup whole milk
  • 1 tbsp butter
  • 2tbsp olive oil
  • 2 tbsp corn meal
  • ½ cup Meadow Vista Cloud Horse honey wine
  • 2 cloves of garlic
  • 2 leeks, white part, washed of sand and chopped
  • 1 cup asparagus, trimmed and coarsely chopped
  • ½ cup red bell pepper, chopped
  • ¾ cup sharp cheddar cheese, shredded
  • ¼ tsp paprika
  • Salt and pepper to taste


Subtle, fresh flavors of leek, asparagus and egg get a boost of flavor when deglazing your pan with Cloud Horse traditional honey wine.

Toss the soggy crust in this spring-inspired crustless quiche. We used ramekins for individual servings at Easter brunch on the Farm, but you can use any shallow baking dish.



  1. Preheat oven to 350. Brush ramekins with butter and dust with corn meal .Place ramekins on a rimmed baking sheet.
  2. In a cast iron frying pan, sauté onions and garlic until soft, add asparagus and red bell pepper. When they start to brown, deglaze the pan with Cloud Horse. Set aside to cool.
  3. In a medium sized bowl, whisk together the eggs, milk, paprika, salt and pepper; Add cheese and veggie mixture, stir to combine.
  4. Spoon the egg mixture evenly into each ramekin. Bake until egg is cooked through, and golden brown, about 25-30 minutes.