Wines of Ontario - Icewine Serving Tips

Icewine Pork and Corn Meal Pies
For this recipe you will need 1 muffin tray with three 3-inch moulds. Brush tray with butter and lightly dust with flour.

Ingredients:
Ground pork (making sure you include some fat)
Pear (chopped)
Fresh sage (6 leaves, chopped)
1 onion (finely chopped)
4 cloves garlic (finely chopped)
2 tbsp canola oil
1 egg
Salt and pepper to taset
Vidal Icewine Syrup (see below)

Vidal Icewine Syrup
100 ml Vidal Icewine
100 ml water
200 gr sugar

Bring sugar and water to a boil in a pot. When sugar has dissolved, add the Icewine.

Preparation:
Peel then core the pear and apple. Add to Vidal Icewine Syrup and poach for 5 minutes. Remove the pot from the heat and leave the fruit in the liquid to cool. This can easily be done the day before.

Place a sauté pan on medium heat. Add the canola oil, then chopped onions and garlic. Stir until the onions are translucent. Add sage and cook for 2 minutes. Remove from the heat and add the chopped pear and apple. Add this mix to the ground pork and season with salt and pepper. Portion the pork mixture into 6 or 12 even balls depending on the size of your muffin tray. Place on a plate in the refrigerator.

Cornmeal Pastry Dough
335 g all-purpose flour
40 g cornmeal
225 g butter (cold)
2 eggs
1 tsp fresh thyme (chopped)
Salt and pepper to taste

Preparation:
Pre-heat oven to 350º F
Add all dry ingredients into a mixing bowl and grate cold butter into the dry ingredients. Rub butter through the flour with your hands, then mix with a machine until the dough comes together. Remove and place in cling wrap for 1 hour in a cool place.
Take half of the dough and cut into 6-12 equal parts. Roll each of these into a ball and put one into each of the muffin moulds. Using your thumb, quickly press each ball flat into the mould. Press the pastry over the rim of the muffin mould, it should overlap by at least ¼ inch. Add one ball of the pork mixture to each muffin mould.
Roll out the remaining pastry and cut out 6-12 rounds for lids; sprinkle the work area with flour if needed.
Brush the top of each pork pie with an egg wash and place in the preheated oven for 20 minutes. Remove and transfer onto a baking sheet and place back in the oven for 20 minutes. Remove and leave to cool at room temperature.

Recipe supplied by
Chef Frank Dodd
Hillebrand Winery Restaurant

Icewine Butter Tarts
Yield eight to ten x 3-4" tarts

Ingredients:
175g brown sugar
150g butter, melted
25g corn syrup
40g honey
½ tsp salt
½ tsp lime zest
4 eggs
½ cup raisins
75 mL Icewine

Method of Preparation:
Heat Icewine and add to raisins, let sit overnight. Drain raisins and reserve Icewine. Whisk together brown sugar and melted butter. Whisk in corn syrup, honey, salt, and lime zest. Whisk in eggs, then reserved Icewine. Pour through fine mesh strainer. Portion raisins into pre-baked (cooled to room temperature) tart shells. Top with butter tart batter. Bake tarts at 350° F for approximately 15-25 minutes, until lightly puffed (times will vary depending on oven type and temperature).

*Use a favourite basic pie/tart dough for the shells, or purchase pre-made frozen shells. Bake shells until golden brown, and cool to room temperature before adding filling.

Recipe supplied by
Irene Katerberg
Pastry Chef
Inn on the Twenty

Curried Lamb Stew
Serve with Vidal Icewine
Prep & Cook Time: approx. 2 hours, Serves: 4

Ingredients:
1 lb Ontario lamb (cubed)
1 large onion (diced)
2 Yukon potatoes (peeled and cubed)
1 large carrot (peeled and cubed)
2 celery sticks (diced)
2 pc parsnip (peeled & cubed)
4 cups chicken stock
Curry powder
Salt and pepper
2oz lemon juice
2oz olive oil

Method of Preparation:
In a stainless steel pot, heat olive oil and add lamb cubes.
Season with salt and pepper and cook until browned.
Coat with curry powder and stir until all lamb is covered, then remove from pot.
In same pot, heat olive oil and add onions, carrots, celery, parsnips and potatoes.
Stir until slightly brown.
Now add lamb and lemon juice, and then chicken stock.
Bring to a boil, then let simmer until lamb and vegetables are tender.
Serve over a bed of jasmine rice.
Bon appétit!

For a real treat enjoy with a glass of Dan Aykroyd Signature Reserve Vidal Icewine

Recipe supplied by
Chef Thomas King
The VIEW Restaurant at EastDell Estates Winery

Frostbite Martini

Ingredients:
2 oz vodka
½ oz Inniskillin Icewine
½ oz white cranberry or white grape juice
1 tsp lemon juice
1 tsp simple syrup
Superfine sugar
A twist of lemon
1 teaspoon crème de cassis
Five or six frozen grapes

Method of Preparation:
Fill a shaker with ice. Add the vodka, Icewine, juices and syrup. Give it a good shake and pour into a chilled martini glass rimmed with sugar. Twist the lemon over the drink to release its oils, then garnish the rim of the glass with it. Add the cassis and let it sink to the bottom of the glass. Serve the frozen grapes in a dish on the side. Makes one drink.

Created by Aaron Merlino, bartender at the Four Seasons Hotel in San Francisco and provided by Donald Ziraldo,
author of Icewine: Extreme Winemaking.

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