Pairings

Figaro 14 Lasagne

A suggested pairing in our tasting notes for Figaro 14 is salmon (rich), mascarpone (creamy) and leeks (sweet).
To include these ingredients, at the time of bottling Figaro 14 we made a lasagne for lunch. All who helped enjoyed the pairing.

This dish also works well at this time of year when one seeks comfort from cold and rain.

  • 6 Large Leeks
  • Olive oil/salt pepper/fresh or dried taragon/grated parmesan/chicken or fish broth              
  • 1  cup Greek yogurt                      
  • 2 lbs. salmon-filet, skinned and cut up in small pieces
  • 2 eggs
  • 250g of dry or fresh lasagne
  • 400g of mascarpone

Sauté leeks in olive oil (salt & pepper). Mix eggs, mascarpone and yogurt (if too thick thin with broth). Lightly oil dish and layer sauce, lasagne, leek, salmon and parmesan.  Repeat 2X ending with lasagne  and grated cheese. Bake in oven @ 325 for 35-45 minutes. Serve with a simple butter lettuce salad. 

 Recipe by: Winemaker Senka Tennant


Tasty Spiced Walnuts

This pairing is a contribution from my friend Arlene Larsen, with whom I have spent many hours talking about food and wine. I called on her for her ideas on a pairing with our Viognier 2015.  Yum! Thanks Arlene.

In a mortar and pestle or spice grinder blend together:

  • 1 tsp. chili powder
  • 2  tbsp. brown sugar                
  • 1  tsp. sea salt                      
  • 1 tsp. coriander seed
  • 1  tsp. paprika
  • 1  tsp.  turmeric
  • 1  tsp. cumin seed

Roast lightly 3 cups of raw unsalted walnuts (pecans or cashews) in dry sauté pan. While still hot toss everything together in med-large bowl when cool transfer to serving bowl. Serve with chilled Viognier. 

Any nuts leftover?  Roll into 1 inch size balls Chevre OR Blue Cheese and cream cheese and freeze 30 mins (our preference for this pairing is Blue cheese). Pulse spiced nuts in processor into large crumbs. Cover balls with nut mixture and chill. Serve with other cheese and chilled Viognier 2015 on the patio!     

Recipe by: Arlene Larsen

 


Roasted Halibut with Cherry Tomatoes and Tomatillos!

We think that by roasting the cherry tomatoes and tomatillos with addition of raisins, balances out the vibrant acidity of our Albarino.  The protein can be substituted with other white meat or fish.

  • 10 med-sized tomatillos (Purple de milpa is the variety we have in our garden)
  • 10 med-sized cherry tomatoes (preferably red)
  • ½ of red onion (sliced razor thin)
  • 2-3 tbs of olive oil (add a few drops of lemon juice)
  • 2-3 tbs of golden raisins
  • 4 (6oz) pieced of halibut (skin removed)
  • Juice of ½ of lemon
  • Salt and pepper

  1. Preheat oven to 375 C . In a bowl mix first 4 ingredients and season. Spread on a cookie sheet and roast for 10-15 minutes (until both burst). Cool slightly and add raisins (let them plum up).
  2. Increase oven temperature to 400 F. Coat halibut pieces with oil and lemon juice and season with salt and pepper. Roast on a rack for 10-15 minutes, or until just flaking stage.
  3. ​Spoon roasted cherry tomatoes and tomatillos over each piece of halibut. Serve with a simple salad of arugula, halved cherry tomatoes and sliced cucumbers. Bon appetit!

Recipe by: Senka Tennant - winemaker


Ratatouille!

We love ratatouille in the summer when our garden is brimming with its ingredients. It is one of our preferred appies during the hot days of July and August. We grill our vegetables (often the night before) and then gently stir them into our cooked tomato mixture.

  1. Grill approximately same amount of zucchini and eggplant. The vegetables should be small, (long Japanese eggplant are the best), both cut longitudinally and tossed with a sprinkle of olive oil and salt.
  2. 2-3 red bell peppers could be grilled or sautéed and included in the tomato mixture.
  3. Sauté same weight of shallots as zucchini or eggplant in some olive oil with as many garlic cloves as you like. Watch the garlic does not burn.
  4. Add same weight (as shallot, zucchini) of diced seeded tomatoes –this releases much of the tomato water.
  5. Cook this mixture while stirring on high heat to further release the tomato water.
  6. Let this mixture cool and then gently combine with the grilled vegetables.
  7. Stir in as many fresh torn basil leaves as you like and adjust seasoning to your liking. Refrigerate overnight.
  8. Serve straight out of the fridge with pita wedges.

Viognier originally hails from Rhone Valley in France where it is frequently paired with ratatouille.

Recipe by: Senka Tennant - winemaker


Tomatillo Salsa

Fandango! Companion to so many great and diverse flavours! Last year we received a package of free seeds from Seed Savers - something new to try in the vegetable garden that year. Tomatillos! Hence the new food pairing with Fandango!
Simple no cooking required in the heat of summer.

In a bowl combine:

  1. Couple of tbsp. of lime juice
  2. 4 tbsp. of olive oil
  3. Couple of jalapenos or chilies de Arbol (much better for the colour component)-substitute Serranoes or red Thai chili peppers-diced fine –seeds
  4. Lots of chopped up cilantro depending on your liking of coriander
  5. 1-2 fine diced shallots

Marinate above ingredients room temperature for couple of hours or overnight in the fridge.
Dice around 8-10 tomatillos (depending on the size)
Pour “vinaigrette” over the tomatillos and gently stir.
And you can always substitute fresh tomatoes or cherry tomatoes for the tomatillos.

Recipe by: Senka Tennant - winemaker


Thai chowder

  • 1 tbs of fish sauce
  • 1 tbs of red curry paste
  • 1 tbs of minced ginger
  • 1 can (400ml) of coconut milk
  • 1 cup of chicken broth

Add all the above ingredients to a pot cook on low for about 1⁄2 hour, cool and leave in fridge overnight.

Next day add:

  • 1 minced shallot
  • 1 red pepper slivered
  • 1 lb of halibut or any white fish skinned de-boned cut lengthwise and then into chunks (chicken breast could also be substituted)

Simmer on low until protein cooked

Garnishes:

  • Steamed romanesco, pea pods 
  • Sprigs of cilantro
  • Serve with cooked rice or ramen

Recipe by: Senka Tennant - winemaker


Roasted Ling Cod with Caper Sauce

This recipe can be used using any firm white fish, although ling cod when in season is best. Accompanying vegetables could be simply roasted or steamed baby potatoes and steamed green beans or lightly sautéed spinach.

4   4-6oz cod portions
Olive oil/salt and pepper to taste
Lemon peel of 1 lemon
2 generous tbsp. of cold butter
2 tbsp. of capers drained and washed
A generous pour of Fandango to deglaze the pan
Cherry tomatoes and/or parsley for garnish

1) Heat oven to 450 F
2) In a heavy cast fry pan or ( any other type of fry pan  that may go into the oven) heat olive oil just coating the fry pan .Lightly season cod with salt and pepper and sear on both sides (browning )
3) Transfer to oven and roast for 7-10 minutes depending on thickness
4) Remove fish from the fry pan onto another plate and tent
5) Pour a generous amount of Fandango into the fry pan and place on high heat (to loosen all the brown bits) 
6) Remove from heat and stir in 2 tbsp of cold butter 
7) Add capers, and lemon peel adjust seasonings, pour over fish
8) Pour a glass of Fandango

Recipe by :  Senka Tennant  -  winemaker

As published in Savour Magazine 2013 Summer edition!


Terroir Chicken

Our favorite pairing with Figaro is very simple, and very delicious…..if at all possible start with a locally grown chicken, even better raise your own meat birds, we do, and can tell you it is easier than growing tomatoes! 
1. A 4 lbs chicken grown on your own terroir
2. With poultry sheers cut through the breast bone and splay the chicken out on the roasting pan
3. Season both sides with salt and pepper
4. Combine lemon juice , oil and a few sprigs of thyme and rub all over the skin, tuck a few sprigs under the breast skin
5. Oven temperature 350 degrees, roast for approx 1 hour
6. Brush with drippings every 15-20 minutes
7.  Pierce with fork around leg area, juice should run clear when done, or use temperature probe at 180F.
8.  Let rest for 5-10 minutes covered, garnish with meyer lemon slices and thyme leaves before serving.
9.  Pour a glass of Figaro and enjoy!

Note: For both meat bird and layer chicks for the Okanagan call Dick @ 604 218-2564

Recipe by:  Senka Tennant  -  winemaker

As published in Savour Magazine  Summer Edition 2012