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Canada is gearing up to celebrate the long weekend, and whether the festivities include a picnic in the city or a BBQ at home or at the cottage, everyone is looking for great food and drink options.

Chef Annegret Henninger dropped by The Social to pair some of her favourite dishes with delicious local wines from Jackson-Triggs, just in time for Canada Day.

Jackson-Triggs Reserve Sauvignon Blanc

This dry wine goes great with cooked green vegetables. A nice char flavour from the grill also pairs great with this wine. Also, Sauvignon Blanc is salmon's BFF.

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Maple Barbecued Salmon and Swiss Chard

Serves 4

WHAT YOU NEED:

  • 1 head of swiss chard cut into strips ¾ inches thick
  • ½ a medium sized shallot finely chopped
  • 1 tablespoons of finely chopped yellow onion.
  • 1 head of garlic, minced
  • 2 tablespoons of olive oil
  • Pinch of salt and pinch of pepper
  • 1 tablespoon of lemon juice

WHAT YOU DO:

  1. Heat a large pan or wok on medium heat.
  2. Add olive oil, onions, shallots and salt and pepper and let sweat until translucent.
  3. Add garlic and let cook for 1 minute and set wok aside.
  4. Bring a large pot of water to boil.
  5. Blanch swiss chard for 2 minutes and drain. Rinse with cold water.

For the salmon glaze

  • 2 tablespoons of maple syrup
  • 2 tablespoons of lemon juice
  • ½ teaspoon of soy sauce
  • 1 teaspoon of Dijon Mustard
  • 2 teaspoons of whole-grain mustard
  • 1 tablespoons of vegetable or canola oil

For the salmon kebobs

WHAT YOU NEED:

  • 1 ¼ lbs skinless salmon fillet cut into 1 ½ inch pieces
  • 16 inch metal skewers or wooden skewers soaked in water overnight
  • Salt and pepper to season
  • 3 – 4 lemons cut into thin slices

WHAT YOU DO:

  1. Turn barbecue on to high.
  2. Fold lemon slices in half and thread with the salmon onto skewers so that a piece of lemon separates each piece of salmon. Season with salt and pepper.
  3. Whisk all the glaze ingredients together. Brush salmon with immediately before putting on the barbecue. 
  4. Barbecue the kabobs 1-2 minutes on each side, while re-applying glaze before flipping them. And once again after flipping them.
  5. Lay skewers on the bed of swiss chard and serve immediately.
  6. Garnish with leftover lemon slices.

Jackson-Triggs Reserve Merlot

This red is medium-bodied, so you don't need a serious steak. To lighten the dish, put the meat in a salad.

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Italian Sausge and Roasted Red Pepper Salad

Serves 4

For the dressing

WHAT YOU NEED:

  • 1 ½  teaspoon of red wine vinegar
  • 2 teaspoons of olive oil
  • Pinch of salt
  • Pinch of pepper

WHAT YOU DO:

  1. Simply put the ingredients in a travel container that you will add your salad to and mix together.  (This is a super simple dressing as the flavours and juices of the red peppers and sausage will leak out and add to the flavour of the dressing.)

For the salad

WHAT YOU NEED:

  • 3 Roasted red peppers
  • <4 hot Italian sausages (can also use mild for less spicy ‘heat’)
  • ¼ cup of thinly sliced vidalia onion

WHAT YOU DO:

  1. Heat the barbecue on high heat.
  2. Add the peppers to barbecue and cook until the skin is mostly black and slips off the red pepper easily. Place charred peppers in a bowl, cover with plastic wrap.  Cool until easy to handle. Peel peppers and remove seeds.
  3. Slice into inch strips lengthwise and add to the bowl with the dressing.
  4. Turn the barbecue to low heat.
  5. Add the sausages and cook until cooked all the way through 10-15 minutes.
  6. Let cool and slice once they are lukewarm to prevent the juices from leaking away. Add the sausage to the travel container.
  7. Add the Vidalia onion and mix all ingredients together.
  8. You can serve immediately, or chill in the fridge to bring to a picnic later.

Jackson-Triggs Grand Reserve Entourage Sparkling Merlot

The fact that this wine is sparkling really allows you to take some risks, as they aren't so restrictive with flavours.

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Charcuterie Board

For meats

WHAT YOU NEED:

  • Prosciutto, culatello, a mild salami, anything pork or duck based will be absolutely beautiful.

For cheese

Ideally hard or sharp cheeses like:

  • Parmesan or Pecorino
  • Aged Agropur Grand cheddar from Saint-Hubert Quebec
  • Avonlea cloth bound cheddar from Prince Edward Island
  • Lankaaster from Lancaster won the top prize at the global cheese awards so this definitely should be included too
  • Decoration: include toasted nuts (ideally walnuts), dried cherries, and Taralli which you can get at your local gourmet or fine grocery store

Simple Arugula Salad

Serves 4

For the dressing

WHAT YOU NEED:

  • 2 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • 1 teaspoon of Dijon mustard
  • Pinch of salt
  • Pinch of pepper

WHAT YOU DO:

  1. Put all contents into a small mason jar and shake vigorously. Leave it in the container as a carrier to your picnic!

For the salad

WHAT YOU NEED:

  • 3 teaspoons of balsamic glaze
  • A medium container of arugula that has at least 6 cups of arugula salad, washed
  • <12 strips of shaved parmesan

WHAT YOU DO:

  1. Bring all ingredients, lightly mix and serve immediately

Jackson-Triggs Grand Reserve Sparkling ‘Brut’ 

This sparkling, dry ‘brut’ will really shine with a creamy or toasty dish to bring out the flavours.

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Strawberry Custard Tart

Serves 8

For the tart dough

WHAT YOU NEED:

  • 1 ¾ cups of pastry flour
  • ½ cup cold butter cut into small pieces
  • 1 medium egg
  • 1 teaspoon of sugar
  • ½ a teaspoon of table salt
  • 2 ½ tbsp cold water
  • 8 inch tart shell
  • Butter to coat tart shell
  • pastry beans or rice

WHAT YOU DO:

  1. In a mixer, mix the flour and butter until it is loose and sandy using the paddle attachment.
  2. Mix the salt, water, sugar and egg together. Add to the flour mixture and mix until it just holds together in a ball.  Fight the urge to overmix!
  3. Let cool for 2- hours in fridge.
  4. Coat a ribbed, round, 8 inch tart shell with butter.
  5. Leave in fridge to cool for 30 minutes as you heat your over to 375 F.
  6. Fill the pie shell with pastry beans or rice.
  7. Bake for 20 minutes. Then remove the paper and beans/rice, and put the empty tart shells back in the oven for another 15 minutes or until golden brown.  Cool completely on a wire rack.

For the custard

WHAT YOU NEED:

  • 6 medium egg yolks
  • A vanilla bean or 1 teaspoon of vanilla extract
  • ½ cup + 3 tablespoons of sugar
  • ¼ cup of flour
  • Pinch of salt
  • 2 cups milk
  1. Whisk the egg yolks and sugar together until fully mixed (approximately 1 minute) leaving no clumps of egg yolks
  2. Add the flour, salt, and vanilla extract or the contents of a scrapped vanilla bean to the mixture
  3. Bring the milk to a boil. If you are using a vanilla bean, boil the empty scrapped vanilla bean in the milk for extra vanilla flavour!
  4. Add approximately ½ a cup of the boiling milk to the egg mixture and whisk together immediately
  5. While the milk is at a gentle boil, whisk constantly as you slowly (over 1 minute) pour the egg mixture back into the pot
  6. Once you’ve poured all of your egg mixture into the milk let the mixture boil for 1 minute while whisking. You must see bubbles your custard must boil.  And don’t worry, the flour protects your eggs from curdling!
  7. Pour contents into a clean bowl, cover with plastic wrap directly in contact with the custard, and set over an ice bath to cool immediately<

To assemble

WHAT YOU NEED:

  • Fully cooked pie shell
  • Fully cool custard
  • 1.5-2 pints Ontario strawberries

WHAT YOU DO:

  1. Hull the strawberries
  2. Mix the custard in your mixer with whisk attachment just until smooth. Once smooth, stop mixing.
  3. Remove the tart from the shell.  Set a dollop of custard on a cake stand as an anchor to prevent your tart from sliding off!
  4. Set tart on the cake stand, and fill ¾ the way full with custard
  5. Cover evenly with hulled Ontario strawberries

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Lime Avocado and Cashew Vegan Cheesecake

For the crust

WHAT YOU NEED:

  • ¾  cup of crushed Sweets from the Earth vegan cashew cookies (or any other vegan cookie)
  • 1 tbsp of ‘vegan butter’ or margarine
  • 8 inch Cheesecake tin

WHAT YOU DO:

  1. Mix the crushed cashew cookies and vegan butter together and line the bottom of the cheesecake tin

For the cheesecake

WHAT YOU NEED:

  • 2 cups of raw cashews soaked in water for 24 hours
  • 1 ½ avocado
  • ¼ cup of pressed coconut oil (the kind that is set in the jar at room temperature)
  • 5 tablespoons of sugar
  • Zest and juice of 1 1/2 lime
  • 2 teaspoons of vanilla extract
  • ¼ cup full fat coconut creme

WHAT YOU DO:

  1. Dissolve sugar in the lime juice and coconut creme
  2. In a blender, mix the cashews and the vanilla and coconut oil until smooth
  3. Add the lime juice mixture and mix until homogeneous
  4. Add the avocado and lime zest and mix just until the avocado is fully mixed in
  5. Pour the mixture into the crust and freeze immediately and let freeze overnight. You can store it in the freezer and let it thaw overnight to serve the next day.

To decorate and serve

WHAT YOU NEED:

  • Sliced circles of lime to decorate
  • <1/8 cup of toasted halved cashews

WHAT YOU DO:

  1. Put cheesecake on a cake stand and decorate with roasted cashews and lime and even shaved coconut slices too!