BC Summer Eats with Red Rooster Winery

Being born and living in British Columbia is definitely something I’ve always been proud of.  Regardless of where I travel and how long I’m gone, there is nothing like coming home to the lush forest, mountains, lakes, rivers and ocean that make this area so special.  Not only is BC a visible stunner, it also produces some of the nations best produce (lucky me).

So why not showcase some amazing recipes with local, in season produce, and one of our best local wineries, Red Rooster?

Red Rooster Wine Ice Cream with BC Tree Fruit Cherries

Pair with a refreshing bottle of  Red Rooster Rare Bird Series 2017 Rosé for an extra good time.

‘Pretty in Pink’ colour with a summer fresh aroma of strawberry, watermelon, crab apple, red currant, cherry and rose petal. The medium frame is supported by refreshing acidity. Flavours of red berry, currant and red cherry fill the mouth. Refreshing red fruits and red berry tea notes linger on the finish of this extra-dry rosé.

Directions:

In a large bowl, add wine and 6 tablespoons of sugar. Mix until sugar is mostly dissolved. Add condensed cream and whipping cream and mix until well incorporated.

Pour into a metal container, wrap in saran wrap and place in the freezer.

Meanwhile, in a medium saucepan on medium heat, add cherries, sugar and water.  Cook until cherries start to break down and sauce thickens (about 10-15 minutes).

Set aside and allow to cool completely.

Once the ice cream has slightly hardened (30-45 minutes) drop the cherry mixture in random chunks across the ice cream.   Using a spoon,  swirl the cherry into the ice cream and then place back in freezer until hard and ready to serve.

Enjoy!

Click here to find the Red Rooster Riesling I used for the ice cream.

Haida Wild Pan Seared Halibut with Apricot and White Wine Reduction and Arugula Salad

Paired with Red Rooster New Release Rare Bird Series 2016 Gewurztraminer 

Gorgeous aromas of spiced pear, orange, floral and peach. Our Gewurztraminer Reserve was whole cluster pressed to extract clean, pure aromas and flavours, and cool fermented in stainless steel

Print Recipe

Pan Seared Halibut with White wine Apricot Reduction and Arugula Salad

Servings

people

Ingredients

• 4 filets fresh halibut We used local Haida Wild Halibut about 8 oz per filet
• 6 tablespoons grapeseed Oil or enough to cover the bottom on the frying pan
• 4 cups Arugula heeping
• 2 1/2 tablespoons olive oil
• 3/4 tablespoon balsamic vinegar
• 6 fresh apricots pitted and diced - leave two apricots diced aside
• 3/4 cups dry white wine I used the new release Red Rooster Gewurztraminer
• 1 medium shallot diced
• 1/4 tablespoon Sugar
• 3 teaspoons kosher salt
• 2 teaspoons fresh tarragon thinly chopped
• 3 tablespoons vegetable broth
• 1/2 tablespoon unsalted butter

Servings people Ingredients 4 filets fresh halibut We used local Haida Wild Halibut about 8 oz per filet 6 tablespoons grapeseed Oil or enough to cover the bottom on the frying pan 4 cups Arugula heeping 2 1/2 tablespoons olive oil 3/4 tablespoon balsamic vinegar 6 fresh apricots pitted and diced - leave two apricots diced aside 3/4 cups dry white wine I used the new release Red Rooster Gewurztraminer 1 medium shallot diced 1/4 tablespoon Sugar 3 teaspoons kosher salt 2 teaspoons fresh tarragon thinly chopped 3 tablespoons vegetable broth 1/2 tablespoon unsalted butter

Directions:

Place halibut on paper towel and pat dry.  Set Aside

For the Sauce

In a medium sized pan add white wine and shallots.   Cook until shallots are soft and wine is slightly reduced (about 5-8 minutes). Add apricots and sugar and cook until apricots begin to break down.  Puree mixture and transfer back to pan.  Add broth and fresh tarragon and allow to cook for an additional 5-10 minutes.  Reduce heat to low. If sauce is too thick, add broth until desired consistency.  Stir 1/2 tablespoon of unsalted butter and season with additional salt and pepper to taste.

For the Salad

Add arugula, olive oil, balsamic, and a pinch of salt and pepper. Toss until well incorporated.  Set aside.

For the Halibut

Season halibut fillets, generously, with kosher salt.   In a medium sized frying pan on medium high heat, add enough grapeseed oil to cover the bottom of the pan about 1/8 of an inch.

Heat oil until it starts to shimmer.

Slowly add fillets, one at a time, into the pan presentation side down.  Cook for about 2 minutes until bottom of fillet has a golden crust.  Flip halibut and cook an additional 1-2 minutes. Be careful not to cover cook the fish.

Remove from pan and allow to rest on paper towel to remove extra oil.

To Serve

Place a handful of arugula salad in the middle of a plate.  Rest the halibut fillet on top of salad. Drizzle reduction over the halibut then top with freshly diced apricots.  Garnish with freshly ground pepper and enjoy!

Check out the New Release Rare Bird Series  Gewurztraminer 

Blue Heron Burrata Flatbread with Apricots and Basil

Paired with Red Roosters Rare Bird Series 2015 Malbec 

This rare Canadian rooster is attracting plenty of attention.  The alluring bouquet of blueberry, clove, allspice, blackberry and oak draws you in closer.  This medium-bodied wine is almost tannin free with plenty of juicy fruit flavours of red currant, blackberry and blueberry.  The lingering finish exhibits notes of black tea, currant and spice

Directions:

Preheat oven to highest setting (about 475- 500 degrees F).

My flatbread recipe is available here.  If using dough, roll out to desired shape and plan on a lightly greased baking pan. Place in oven and bake until dough just starts to turn golden (about 5-8 minutes).  Remove from oven.

Apply a thin layer of pesto on dough then add slices of the Blue Heron Coconut Burrata across the flatbread.

Place back in oven and cook until cheese is melted and dough is a nice golden brown.

Remove from heat and add slices of apricot evenly on the flatbread. Finish with fresh basil and freshly cracked pepper.

* You can opt to have regular buffalo mozzarella or burrata cheese in exchange for the vegan cheese.

You can find recently awarded Gold wine at the All Canadian wine competition here

About Red Rooster

About BC Tree Fruits

The idea of the orchard was brought into the area in 1862 and since then Okanagan fruit has been constantly improving and growing throughout the region. The numerous climates within the region provide ideal growing conditions for their delicious and pristine fruits. Since 1936, they’ve helped to promote not just British Columbia’s amazing apples, but also pears, cherries, apricots, peaches, prune plums and nectarines. In addition to their  amazing tree fruits, they also grow table grapes and blueberries!

Their 430 plus local grower families work together in the BC Tree Fruits cooperative as part of a larger community. Each grower nurtures their orchards to create the best possible fruit, and is responsible for the care, picking of and transporting of nature’s candy to BC Tree Fruits.

In addition to being behind the tree fruits you know and love, BC Tree Fruits owns and operates BC Tree Fruits Cider Company, Grower’s Supply Company and a fresh produce market in Kelowna.

www.bctree.com

About Blue Heron Cheese

Blue Heron Creamery produces plant-based, cultured and aged cheese in Vancouver, BC.  Their storefront opened in the middle of February 2018 where they exclusively sell our cheeses, butters, yogurt and preserves.   Blue heron uses traditional cheesemaking techniques to create a delicious plant based cheese sure to wow any crowd.

www.blueheroncheese.com

About Haida Wild

Haida Wild is committed to sourcing the highest quality sustainably-caught seafood from the pristine resources of Haida Gwaii. Every step in their process is performed meticulously, often by hand, with great care and attention to quality. As a result, their seafood has earned the reputation of being second to none.

Haida Wild is a proud Ocean Wise partner. Ocean Wise is a Vancouver Aquarium conservation program created to educate and empower consumers about the issues surrounding sustainable seafood.

www.haidawild.com