Braised Lamb Shanks with Red Wine & Rosemary

 

Braised Lamb Shanks are one of the ultimate comfort foods. A sensational dish that's cooked in an aromatic sauce for about 2-3 hours until the meat is so moist and tender, it's literally falling off the bone. 'Braising', from the french word 'braiser', is a cooking method that uses both moist and dry heat. The lamb shanks are first seared in some olive oil to brown the meat and enhance the flavour, then set aside, while chopped onions, carrots and garlic are sautéed in the same pot, then simmered with the seared lamb in an aromatic liquid of red wine, canned Marzano tomatoes, fresh rosemary, thyme, grated lemon peel and broth, creating the most wonderfully flavoured sauce. The lamb is braised for two hours or so, until the shanks are lovely, moist and tender, and then reduced a further 30 minutes until the sauce becomes quite thick and even more full flavoured. Just before serving the lamb, the shanks are basted with the sauce and served over a mound of silky smooth mashed potato, and for a final flourish — a towering sprig of fresh rosemary and a sprinkle of chopped parsley. 

Braised Lamb Shanks with Rosemary

Serves 2

Recipe courtesy of Epicurious

2 lamb shanks

1 tbsp olive oil

1 medium onion, chopped

2 large carrots, peeled, cut into 1/4-inch-thick rounds

5 garlic cloves, minced

1/2 bottle dry red wine

1 14-oz can whole tomatoes with their juice

16 oz chicken broth

2 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 tsp grated lemon peel

Fresh sprigs of rosemary, for garnish

Fresh parsley, chopped, for garnish

Creamy Mashed Potatoes:

4 yukon gold potatoes, peeled and quartered

3 tbsp butter

Maldon salt and white pepper, to taste

1/4 cup whole milk or light cream

Preheat the oven to 375°F. Sprinkle the lamb shanks with salt and pepper. Heat the oil in heavy large pot over medium-high heat. Add the shanks and cook until brown on all sides, about 8 minutes, then transfer to a bowl. Add the onions, carrots and garlic to the pot and sauté until golden, about 10 minutes. Stir in all of the remaining ingredients, then return the shanks to the pot, pressing down to ensure that they're submerged. Bring the liquids to boil, then cover and simmer in the oven for 2 hours. Then uncover the pot and continue cooking until the meat is very tender, about 30-40 minutes longer. 

Meanwhile, while the lamb is braising, begin to prepare the mashed potatoes. Bring a pot of water to a boil and add the potatoes. Cook for 25-30 minutes until they are fork tender, then toss into a colander to drain. In the same pot, melt the butter over medium heat then add the potatoes and mash until smooth. Pour in the milk and blend to your desired consistency, then season to taste with salt and pepper. Turn the heat to very low and cover to keep warm until the lamb shanks are ready to be served.

Once the lamb is beautifully tender, transfer the shanks to a platter and tent with aluminum foil. Bring the juices to a boil and cook until thickened, about 15 minutes. Season with salt and pepper, to taste if necessary. To serve, spoon some mashed potato in the centre of each dinner bowl, and lay a lamb shank over top. Ladle some of the sauce over or around the shanks and garnish with a sprig of rosemary and a flurry chopped parsley.  

Potato & Apple Gratin with Gruyère, Sage & Thyme

 

This light and delicious Potato and Apple Gratin by Chef Rebecca Boice of San Francisco's celebrated Zuni Café brings the cult classic restaurant’s simple stylings to the Thanksgiving table with a holiday side dish inspired by the season. "In my family, there’s always scalloped potatoes for Thanksgiving, so I wanted to create a similar dish to fill that comfort niche, but do something different. We had some beautiful apples in the walk-in fridge and also I remember my dad always puts cheese on his apple pie  —  so why not put gruyère in the gratin?" Interestingly, chef Boice doesn't use either stock or cream in the dish , but uses olive oil instead and lovely fresh sage, tarragon and thyme. "This gratin is all about letting everything marinate to coax out their flavours". Baked for about 45 minutes until fork tender and golden brown, this is an easy gratin that would be perfect with roast chicken, pork or lamb or part of a classic turkey dinner. 

Potato and Apple Gratin with Gruyère, Sage & Thyme

Serves 3-4

Recipe courtesy of chef Rebecca Boice, Zuni Café

1 lb small yellow onions

1 tbsp each of chopped fresh sage and thyme leaves

1 lb medium yukon potatoes  

1 lb Braeburn apples 

2 garlic cloves, minced

3 oz Gruyère, about 1 cup grated

1/4 cup extra-virgin olive oil

1 tbsp salt

Preheat oven to 450°F. Peel, halve, and thinly slice the onions into half-moons and add to a large mixing bowl. Roughly chop the sage and thyme leaves and add to the same bowl. Add 1 tablespoon salt, the minced garlic and 1/4 cup of olive oil and toss to coat, then set aside.

Thinly slice the potatoes into the bowl with the onions and herbs, and fold everything together. Cut the unpeeled apples in half, and scoop out the cores with a spoon. Slice the apples to roughly the same thickness as the potatoes, and add to the bowl with the potatoes and onions. Give the bowl a few tosses, then let marinate for 5 minutes.

Meanwhile, lightly oil a 13-inch or similar baking dish. Give the potato mixture one final toss and taste for seasoning. Dump everything into the baking dish, including the juices at the bottom of the bowl, and press the mixture into a single layer. Cover with a layer of parchment and bake for 30 minutes. 

Meanwhile, grate the Gruyère with a box grater and set aside. After 30 minutes, remove the parchment paper. If the gratin looks dry, add a trickle of water or a drizzle of oil. Sprinkle the cheese evenly over top of gratin and bake for another 15 minutes. Once tender and golden, remove from the oven, and let the gratin rest for 5 minutes before serving. 

Gluten-Free Almond and Coconut Cake

 

Light, moist and absolutely delicious, this gluten-free and dairy-free Almond and Coconut Cake is easy to make and is a healthy alternative for those with both a gluten and lactose intolerance. The secret to this great recipe is using ground almonds instead of flour, and shredded coconut which instantly elevates this undeniably scrumptious cake. Poured into a greased spring-form pan and topped with flaked almonds, it's baked for 50 minutes, then simply left to cool in the pan. Wonderful served with fresh berries and a dollop of Greek yogurt or whipped cream, this recipe is a real winner.

Gluten-Free Almond and Coconut Cake

Serves 12

Recipe courtesy of Bake Play Smile

7 oz butter

4 eggs

1 tsp vanilla extract

1 1/2 cups almond meal

2/3 cup shredded coconut

1/4 tsp salt

1 1/4 cups granulated sugar

2 tbsp flaked almonds

Icing sugar to decorate

Preheat oven to 356°F. Grease and line an 8-inch round springform cake tin with parchment paper and set aside. Melt butter in microwave and allow to cool. 

Add the eggs and vanilla extract to a large bowl and beat in a stand mixer until combined. Add the almond meal, coconut, salt, sugar and stir to combine. Pour the mixture into the prepared cake tin, and sprinkle the flaked almonds over the top. Bake for 50 minutes or until the cake springs back when pressed, then allow to cool in the pan. Dust with icing sugar before serving and serve with whipped cream, if desired.

Upper Canada Cheese Company: Nanny Baby

 

Located in the small village of Jordan Station in the heart of the Niagara wine region, Upper Canada Cheese Company's retail boutique and creamery is home to perhaps the finest artisan cheese makers in the area. Established in 2005 by Wayne Philbrick, the company offers a wide selection of award-winning cheeses made with fresh Guernsey milk and wholesome goat milk from local farms from the family-owned Comfort Farms, located in St Anns, nestled in the bountiful Twenty Valley. Stopping buy the shop after a few days in Niagara-on-the-Lake, we bought some delicious cheeses including their luscious Nanny Goat goat cheese and homemade rosemary and sea salt crostini. Made with the milk from a rare herd of Lamancha Goats known for their high milk production and high butterfat content, this unique and delicious 'Nanny Baby' is a Camembert-style cheese which is rolled in vegetable ash before aging for four weeks, after which time it's ready to devour on crostini with a chilled glass of rosé. 

Upper Canada Cheese Company in Jordan Station, Niagara

A unique goat milk cheese made in the Camembert style that is rolled in vegetable ash, 

then left in the ripening room for four weeks before ready

www.uppercanadacheese.com

Ricotta Blueberry Pancakes

Serves 4

Recipe courtesy of Upper Canada Cheese Compaay

2 cups of pancake mix

1 cup of milk

1 cup of water

1 cup of Ricotta cheese

1 cup of blueberries

 

In a bowl combine pancake mix, milk and water until smooth. Fold in the ricotta cheese and blueberries. Pour one spoonful of batter on a hot griddle that has been sprayed with vegetable oil. Cook each side until lightly browned. Serve with whip cream and maple syrup. 

Joey's Don Mills Rooftop Terrace: Sunny Friday Lunch

 

Arriving early at Joey's Don Mills to grab one of the limited rooftop patio tables on a sunny Friday afternoon, we downloaded the menu as we arrived, and took the elevator up to the top floor. Under the culinary direction of Joey's Executive Chef Chris Mills, Joey's menu gallops all over the globe. Inspired by his extensive travels throughout Europe, Asia and the Pacific Rim, Joeys menu features innovative offerings such as Japanese Pan Fried Gyoza and Szechuan Chicken Lettuce Wraps from the Far East, Bombay Butter Chicken from India, and Prawn and Lobster Ravioli from Italy. As much as we love to cook, it's always nice to dine out with loved ones and have a delicious menu from which to choose.

Japanese Gyoza: pork dumplings in ponzu sauce with hot mustard

Prawn and Lobster Ravioli with truffle beurre blanc, garlic basted prawns, 

grana padano and sautéed asparagus 

Rare Yellowfin Tuna with wasabi, mango, peanuts, lettuce greens, avocado 

and a cilantro ginger dressing

Crispy Chicken Sandwich with honey mustard kale slaw and jack cheese on a brioche bun with frites

joeyrestaurants.com/location/joey-don-mills

BBQ Salmon Rice Bowl

Serves 4

Recipe courtesy of Executive Chef Chris Mills

Salmon Marinade:

3 tbsp vegetable oil

1/3 cup soy sauce

1/3 cup brown sugar

1/4 cup water

3 garlic cloves finely chopped

Pinch of salt and pepper

Pinch cayenne or red pepper flakes

Salmon Rice Bowl:

4 fillets of salmon, 1 per person

1 bag fresh snap peas from local market, cut into bite size pieces

1 cup mushrooms sliced, halved

1 cup edamame, shelled

3 carrots, sliced into bite sizes pieces

3 red peppers cut into bite size pieces

4 oz daikon julienned

1 oz daikon sprouts

2 cups of white or brown rice 

4 cups of water

4 tbsp vegetable oil

4 tsp black and white sesame seeds

In a large bowl place all of the salmon marinade ingredients. Place the salmon fillets in the bowl and coat, cover and let it sit in the fridge for 30 minutes minimum. While the salmon is marinating, measure out rice in a jug. Wash and rinse rice until water is clear. Place in saucepan or rice cooker and add the 4 cups of water, stir once. Cook on low heat until water is absorbed, fluff with fork.

While rice is cooking, heat fry pan and add 2 tbsp vegetable oil over medium heat, and griddle pan with 2 tbsp of vegetable oil over medium heat. Add the mushrooms, carrots, snap peas, edamame, peppers to frying pan and  let it cook for 10 minutes. Add the salmon to griddle pan and cook on both sides for 5 minutes. Lift the salmon into the vegetable pan, adding extra marinade sauce to coat the vegetables.

Separate the rice into four bowls, top with the vegetables and set the salmon fillets to the side of each bowl. Add the julienned daikon, and daikon sprouts to top for presentation. Sprinkle with black and white sesame seeds and serve.

Guy's Luscious Greek Moussaka with Béchamel

My sister-in-law makes the best Moussaka. Like all great recipes, this one was passed down from her Mom, and now Anna continues the culinary tradition. This Greek comfort food classic from Diane Kochilas is very similar to Anna's with one exception: Diane uses potatoes and Anna doesn't, as she tries to keep it low carb and keto-friendly, however Moussaka can be made with or without. It's a matter of taste. My husband now also makes Moussaka, and it has since become one of his signature dishes. Luscious layers of juicy minced beef or lamb are cooked in a tomato based sauce, layered with sweet eggplants, zucchini, potato with a creamy cheesy béchamel and baked to golden perfection. With hints of cinnamon and nutmeg, this traditional Greek dish is simply divine. 

Greek Moussaka

Serves 10–12 

Recipe courtesy of Diane Kochilas 

Meat Sauce:

3-4 tbsp olive oil

3 large red or yellow onions, finely chopped

1 lb button mushrooms, trimmed and coarsely chopped

3 garlic cloves, finely chopped

2 lb ground beef or combination of ground beef and lamb

2 cups chopped, plum tomatoes

1 cinnamon stick

1/2 tsp ground allspice

Pinch of ground cloves

3 bay leaves

1 cup dry white wine

Salt and pepper to taste

Béchamel:

6 tbsp unsalted butter

6 tbsp flour

7 cups milk (Anna uses 6 cups and my husband uses 5)

Salt and pinch of white pepper

Pinch of nutmeg

2 egg yolks

1/2 cup fresh Greek anthotyro or ricotta, drained

1/2 cup grated kefalotyri cheese

Vegetables: 

Olive oil for frying

2-3 large eggplants, peeled and cut lengthwise into long 1/8" slices

2 large zucchini, trimmed and sliced on the bias into large ovals, 1/8" thick

3 large potatoes, peeled and cut into 1/8" thick slices, lengthwise, kept in a bowl 

   of water to keep from oxidizing

1 1/2 cups canned chopped tomatoes, drained

To prepare the meat sauce, heat the olive oil in a large, wide pot on medium heat and sauté the onions until soft, about 6-7 minutes. Add the mushrooms and garlic and sauté until the mushrooms are wilted, about 5 minutes. Add the meat, reduce heat, and stir until meat takes on some colour, about 8 minutes. Add the tomatoes, spices, wine, salt, and pepper. Raise heat slightly, bring sauce to a boil, then reduce heat to low, cover and simmer for about 1 1/2 - 2 hours, until the sauce is thick. Sauce may be prepared 1–2 days ahead of time and refrigerated. You may need to add a little water to the sauce in the beginning, so that there is enough liquid to bring to a boil.

To prepare béchamel, heat butter in large saucepan over medium heat. When it melts and is bubbly, add the flour. Whisk until the flour begins to turn light golden. Be careful not to color too much. Pour in the milk and whisk until thick. This might take around 15 to 20 minutes. Season with salt, pepper and nutmeg. Remove from heat and vigorously whisk the yolks into the hot béchamel. Add the cheeses and whisk until smooth. Set aside, covered with a kitchen towel to prevent a skin from forming on the top of the sauce. May be made several hours ahead, reheated and thinned as needed.

To prepare the vegetables, preheat the oven to 350°F. Place the eggplants in one layer on an oiled sheet pan and blot dry with a pepper towel. Brush the top with olive oil. It's best to use sheet pans with a perforated rack, to let steam circulate around the vegetables as they bake. Bake until soft, about 12 minutes. Remove, then repeat with the remaining eggplants slices until all are cooked to tender but al dente. They should not fall apart. In a large, heavy, nonstick skillet, heat 2 tablespoons of olive oil and sauté the zucchini slices, turning once. Do this in batches if necessary and replenish the oil as needed. Remove and blot dry on paper towels. Remove the potatoes from the water and blot dry with paper towels. Heat 3 to 4 tablespoons olive oil in a large non-stick skillet and sauté the potatoes over medium heat for a few minutes, just to soften but not to colour. You will need to do this in batches. Set aside on platters lined with paper towels.

To assemble the moussaka, preheat oven to 350°F. Spread about 3 tablespoons of olive oil on the bottom of a large, deep baking dish. Spoon the crushed tomatoes on the bottom of the pan. Place the potato slices in a single layer over the tomatoes. Season with salt and pepper. Place a layer of eggplant on top and season lightly with salt and pepper. Mix 6 tablespoons of the béchamel into the meat sauce. Spread about a third of the meat sauce over the eggplant slices. Spread a layer of zucchini, seasoned with salt and pepper, then a layer of meat sauce. Finish with a layer of eggplant slices, salt and pepper, and the last of the meat sauce, spread evenly on top. Pour the béchamel over the top, spreading it evenly with a spatula. If the béchamel is cold from having been made in advance and refrigerated, warm it slightly and loosen it up with a little additional milk, if necessary. Bake the moussaka uncovered for about 60-75 minutes, or until the béchamel is set and lightly golden. Remove, and allow to sit for about 20 to 30 minutes before serving, to allow the flavours to mingle and firm up the casserole. 

I know for some of us, patience can be an elusive trait, but if the Moussaka is too hot, it will just fall apart when you try and cut out a 3-inch square portion. As with many aubergine dishes, the flavours seem more intense when it isn't piping hot anyway. Once ready, cut into individual servings and lift out using a spatula. 

Treadwell: Dinner in Niagara-on-the-Lake

 

An absolute gem of the Niagara farm-to-table fine dining culinary scene, every local gourmand knows and loves Treadwell Cuisine. Stephen Treadwell is one of Ontario’s food stars. Together with his owner-partner son/sommelier James Treadwell, they have won rave reviews from The Toronto Star, Toronto Life, enRoute, Wine Spectator, the list goes on, and with good reason. The elegant menu evolves with the harvest and ingredients are sourced from local farmers from Cumbrae Farms in Smithville, to ‘Mr. Storosko’ who grows raspberries and wild garlic in his backyard. Formerly the head chef at Queen's Landing in Niagara-on-the-Lake and Auberge du Pommier in Toronto, Treadwell brought the European concept of 'farm-to-table' dining to Southern Ontario more than a decade ago, sourcing regional suppliers within an easy transportation distance to the restaurant. The father and son team are vocal and passionate about emphasizing the best artisan producers of Southwestern Ontario, and their restaurant is a showcase of local farmers, producers and vintners. It's simple, perfect food, and allows the ingredients to speak for themselves. 

Arriving for dinner while in Niagara-on-the-Lake after a 2-year hiatus due to Covid, we were thrilled to be able to dine at our favourite restaurant in this picture perfect flower-filled tree-lined old town. New to Treadwell is their 4-course menu with Sommelier wine pairings, of which we decided to take full advantage. Beginning with a glass of champagne, we indulged in chef Stephen Treadwell's seasonal menu from start to finish. Walking home to our hotel under a blanket of stars, it was a perfect end to a stellar evening — one which we hope to repeat without waiting another two years.

Fresh baked warm bread served with Niagara olive oil and Baco Noir Balsamic

Treadwell's new 4-Course menu with wine pairings

13th Street Winery Méthode Traditionnel Blanc de Blanc

The sommelier pouring our chilled glasses of 13th Street sparkling 'Bubbley'

Chilled Peach Gazpacho with Quiet Acres Peaches and Pickled Chilies

Monforte Sheep’s Milk Fresco Cheese with Heirloom Tomato & Peach Salad and Sherry Vinaigrette

Miniature vine grown yellow tomatoes were part of my delicious salad

Renegade 2020 Pinot Noir Rosé was the first of the Sommelier wine pairing

of the evening

A lovely dry Rosé with flavours of summer strawberries and cherries, a perfect wine with our first course of local Niagara tomatoes and peaches

Seared Quebec Foie Gras with Cinnamon Pain Perdu and Quiet Acres Blackberries

2019 13th Street Gamay from Whitty Vineyard was paired with the foie gras

Fresh and dry on the palate with flavours of black raspberry, cherry and black pepper with light tannins, balancing acidity and a long finish

Pan Seared East Coast Scallops with Corn, Pingue’s Cacciatore and Salsa Verde

2018 Nadja's Vineyard Riesling was paired with the scallop dish

Nadja's Vineyard Riesling is known for producing this expressive and mineral-driven Riesling

Maple Glazed Muscovy Duck Breast with Turnips & Broccolini and Ontario Blueberry Jus

Spanish 2019 Rioja Tempranillo Moraza from San Vicente de la Sonsierra, was paired with the duck 

2018 Silver Trail Cabernet Sauvignon from California was paired with the beef

Sommelier pouring the Tempranillo and Cabernet Sauvignon

Fillet of Ontario Beef with Lyonnaise Potato, Summer Mushrooms, Shaved Truffle and Red Wine Jus

Lemon & Basil Tart with Honey and Fennel Pollen Ice Cream

2020 Meldville Bubbley Muscat from Legends Estate Winery 

is a sparkling wine made using Muscat Ottonel grapes and with flavour of sweet peach

Toro Albalá Don PX 1990 is one of the few bodegas to still produce statically aged fortified Pedro Ximenez wines in the small Andalucían region of Montilla-Moriles

Selection of Artisanal Cheeses from The Cheese Boutique, served with Toasted Date Nut Bread, Blueberry Conserve and local Honeycomb

www.treadwellcuisine.com

Sliced Prosciutto with Preserved Lemon, Shaved Pear, and Arugula

Serves 6

Recipe courtesy of chef Stephen Treadwell

1 cup preserved lemons (see recipe below)

24 slices good-quality prosciutto, preferably Pinques of Niagara

6 cups arugula

2 pears, Bose or similar, thinly sliced

3 tbsp fresh squeezed lemon juice

1 1/2 tbsp truffle oil, black or white, if available

3.5 oz Monforte Toscano cheese or good-quality Parmesan, sliced

1/2 cup Niagara cold-pressed Persall canola oil

1/4 cup Niagara Baco Noir balsamic vinegar

Preserved lemons:

2 lemons

2 shallots

2 tbsp tarragon

2 tbsp chervil

1 tbsp fleur de sel or good-quality sea salt

Freshly ground white peppercorns, to taste

2/3 cup extra-virgin olive oil

Blanch lemons in boiling water for 1 minute, then remove and place in iced water. Dry in towel. Slice lemons thinly, but not so thin that you can’t pick them up.

Place a layer of lemon slices on the bottom of a small 1-inch deep dish. Sprinkle finely chopped shallots, tarragon, chervil, fleur de sel, and freshly ground white pepper over lemons. Drizzle with olive oil. Continue with layers until lemons are used. Cover with plastic wrap and press down with suitable weight. Place in refrigerator for 2 to 3 days. This recipe can be doubled for use in other dishes.

For the salad, place a few slices of the preserved lemon in the centre of the plate, then arrange prosciutto slices over lemon. In bowl toss arugula leaves and thinly sliced pear in lemon juice and truffle oil, and arrange over the prosciutto. Garnish with long shavings of cheese. Drizzle canola oil and balsamic vinegar around plate, and serve.

Pan-Seared Whitefish with Sweet Pea and Corn Risotto

Serves 6

Recipe courtesy of chef Stephen Treadwell 

6 whitefish fillets, or perch or snapper

1 tbsp extra-virgin olive oil

Freshly ground white peppercorns, to taste

Corn Stock:

4 smoked husks of corn, done in a smoker or in aluminum foil on a barbecue

1/2 cup celery, chopped

1/2 cup leek, chopped, with green outer leaves removed

4 lime leaves

5 white peppercorns

1 serrano pepper

Sweet Pea and Corn Risotto:

2 ears corn

1 shallot, chopped

1 clove garlic, chopped

2 cups Arborio rice 

1/2 tsp salt

2 cups corn stock

1 cup sweet peas, blanched

2 tbsp unsalted butter, diced

1/2 cup Italian parsley, chopped

2 tbsp chives, chopped

1 tbsp preserved lemon, chopped

Watercress and pea shoots, to dress

Toscano cheese, or similar, to taste

For the corn stock, cover all ingredients with water. Bring to boil and simmer for 1 hour. Remove from heat. Remove lime leaves and serrano pepper. Cover and leave to cool for 24 hours before straining.

For the risotto, grill the corn ears to colour on a barbecue. Cut from cob and reserve. Sweat a shallot in olive oil over medium-high heat for a few seconds. Add garlic and continue cooking for 1 minute. Add rice and salt, and stir for 1 to 2 minutes. Start adding the hot corn stock a little bit at a time, adding more as it evaporates. Continue until rice becomes al dente.

Add grilled corn kernels, sweet peas, and 1 tbsp of the diced butter; continue cooking, adding more stock as needed. Finish by adding the remaining butter, parsley, chives, and chopped preserved lemon. Garnish with watercress, pea shoots, and shaved Toscano cheese.

Season the fish fillets with salt and pepper. Heat a large frying pan over medium-high heat. Add a small amount of olive oil to pan and immediately add fish skin-side down to cook for no more than 2 minutes. Turn and finish for another minute. To serve, remove and plate fish atop risotto, with garnish of additional pea shoots or fresh herbs.

Inn on the Twenty: Summer Garden Lunch

 

Pioneering the concept of a regionally focused cuisine, Inn on the Twenty Restaurant opened its doors in 1993, beginning the entire regional cuisine movement in Niagara. Considered one of the best Niagara winery restaurants for its farm-to-table approach, it continues to celebrate Niagara’s bounty. Located in Jordan Village, we stopped by for lunch on their pretty garden patio, before heading to Niagara-on-the-Lake for a few days. With a tempting menu featuring local produce and Cave Spring wines, our lunch was a celebration of delicious Niagara offerings. Beginning with a glass of Cave Spring Sparkling Dolomite Brut, we shared a dish named 'From the Pantry', a platter of local and house-made charcuterie and peach preserves, with Niagara Gold cheese, Kozlik’s triple crunch mustard and homemade crostini, followed by perfectly grilled medium-rare New York strip loins served with béarnaise sauce, rosemary salted pomme frites and seasonal vegetables with green peppercorn aioli. Known for their fabulous deserts, we succumbed to a Summer Berry Cheesecake with orange caramel and white chocolate ganache, and Zesty Lemon Mousse with lemon curd, raspberry gel and pecan crumble. With their friendly and professional servers, beautiful setting and delicious menu, dining at Inn on the Twenty is always a memorable stop while visiting the Niagara region. 

Inn on the Twenty Summer Garden Patio

Flagstone garden patio with beautiful trees and flowers 

Cave Spring Sparkling Dolomite Brut

Fresh baked focaccia and baguette with butter

Local and house-made charcuterie and peach preserves, with Niagara Gold cheese, 

Kozlik’s triple crunch mustard and homemade crostini

Grilled NY striploin with béarnaise sauce, rosemary salted pomme frites 

and seasonal vegetables with green peppercorn aioli

Grilled NY striploin with béarnaise sauce, mixed green salad

and seasonal vegetables with green peppercorn aioli

2018 Cave Spring Pinot Noir ‘Dolomite’

Cappuccino

Summer Berry Cheesecake with orange caramel and white chocolate ganache

Zesty Lemon Mousse with lemon curd, raspberry gel and pecan crumble

Inn on the Twenty Executive Chef Sheila Polingga

www.vintage-hotels.com/inn-on-the-twenty

Lemon Meringue Tarts

Makes 6 individual tarts or 1 9-inch tart 

Recipe courtesy of Anna Olson

Sablée Pastry Dough:

1⁄2 cup + 2 tbsp unsalted butter, room temperature 

1⁄2 cup + 2 tbsp icing sugar, sifted

1 hard-boiled large egg yolk

1 large egg yolk

1⁄2 tsp vanilla extract 

1 3/4 cups cake & pastry flour, sifted 

1/4 tsp salt

1 egg white, lightly whisked

Filling:

3/4 cup granulated sugar 

1/4 cup cornstarch

Finely grated lemon zest of 2 lemons

1 cup 2% milk

1/4 cup crème fraiche or full fat sour cream

5 large egg yolks

2/3 cup fresh lemon juice

Meringue:

3 large egg whites, at room temperature

3/4 cup granulated sugar 

3 tbsp water

For the pastry, beat the butter and icing sugar together until smooth. Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk and vanilla into it. Add this to the butter mixture and stir until blended. Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, about 2 hours. The dough can be prepared and frozen for up to 3 months. Thaw in the fridge before using.

 

Gently knead the dough on a lightly floured surface to soften it a little; this will help prevent the dough from cracking as you roll it. Divide the dough into 6 pieces and roll out each piece to a circle about 1/4-inch thick. Dust the bottom of 6 individual 4-inch removable bottom tart shells or place 6 tart rings onto a parchment-lined baking tray. Line the tart shells with the pastry; press it in carefully and well into the bottom edge, and trim away the excess dough from the top. Chill the shells for at least 30 minutes.

Preheat the oven to 350°F. Prick the bottoms of the pastry shells with a fork and then bake them for 16 to 18 minutes, until the top edges are golden brown and the bottom of the pastry looks matte. Immediately after removing the tart shells from the oven, brush the pastry with the egg white and let this cool completely on a rack before filling.

For the lemon filling, whisk the sugar, cornstarch and lemon zest together in a medium saucepan. Whisk in the milk, crème fraiche or sour cream, and egg yolks; the mixture may not blend smoothly at this point. Bring the filling up to a simmer over medium heat, whisk constantly, until it thickens and bubbles break the surface, about 8 minutes. Remove the pan from the heat and whisk in the lemon juice. Transfer the filling to a bowl and cover the surface of the filling to prevent a skin from forming and cool until room temperature, about an hour and then pour this into the cooled tart shells and chill for at least an hour, up to 4 hours.

Preheat the oven to 400°F. Use beaters to whip the egg whites until they are frothy and set aside. Bring the sugar and water up to a full boil over high heat and, without stirring, boil until it reaches 240°F on a candy thermometer; this happens quickly. Immediately remove the pan from the heat and with the beaters on high speed, slowly pour the sugar down the side of the bowl into the whipping white; avoid adding the sugar directly to the whites while whipping them, to avoid splashes. Continue to whip the whites until they hold a stiff peak but are still warm, about 90 seconds.

Dollop or pipe the meringue on top of the tarts. Brown the meringues by baking the tarts for 4 to 7 minutes. Chill the tarts for at least 2 hours before serving.

Like most lemon meringue pies and tarts, these are best served the day they are made, but they will hold well for an extra day, refrigerated.

Notes:

- This recipe can also be baked into a 9-inch removable bottom fluted tart pan, adding an extra 2-4 minutes to the bake time on the pastry.

- Brushing the baked pastry shells with egg white right from the oven creates a bit of a moisture barrier, so the lemon filling won’t seep into the pastry and soften it.

- Because these tarts are topped with a cooked, Italian meringue, the meringue doesn’t weep or slide off the lemon filling.

Grilled Peach Salad with Prosciutto & Blue Cheese

Serves 2

Recipe courtesy of Chef Sheila Polingga, Inn On The Twenty 

2 whole peaches, cut in half, pitted 

6 oz spring mix greens 

4 slices prosciutto 

4 oz blue cheese 

Handful of toasted pecans 

Olive oil 

Balsamic vinegar 

Salt and pepper

Roast peaches on a grill until lightly tender. Place all ingredients in a bowl and gently mix. Add salt and pepper to taste. Delicious served along with steak or any BBQ meal.

Peachy Keen Cocktail

Serves 1

Recipe courtesy of Food & Beverage Manager Maribeth McKey

1/2 of a peach, remove the skin and purée, or use a peach nectar from store

2 oz Dillon’s Dry Gin 7

1/2 oz Peach Schnapps 

Soda water

 

Combine all ingredients into a shaker. Pour into rocks glass over ice and then top with soda water. Garnish with spring of thyme and a slice of peach.