On the Lighter Side: IT'S ASPARAGUS SEASON!

This week, Sue-Ann is ALL ABOUT ASPARAGUS, aioli and white wine with a recipe that will change your life....well, your asparagus-eating life.

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On the Lighter Side: Put Pork On Your Fork (And Vidal In Your Glass)

Sue-Ann talks pork shoulder, long weekends and Lavelle's Vidal.

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On The Lighter Side: Mother's Day Prep with Sue-Ann

Mother's Day is coming! Suggested wines and breakfast recipe to treat your favourite momma!

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On The Lighter Side: Virtual Cuvée with Sue-Ann (Eggs Icewine & Seared Scallops)

 

Last Saturday (April 25th) was supposed to be the date for this year's Cuvée Grand Tasting, a fabulous, glamour-filled wine event that celebrates excellence in Ontario winemaking.

Since the event was cancelled by COVID-19, Sue-Ann decided to celebrate at home by making two delicious dishes inspired by past Cuvée Grand Tastings: Eggs Icewine & Pan Seared Scallops with Pea Shoots. We hope you enjoy the videos below and find inspiration to cook something a little special or open that bottle you've been cellaring for a special occasion -- as Sue-Ann herself notes, "if the pandemic has taught us anything, it's to seize the day, seize the moment!"

 

 

On The Lighter Side: Cooking with Sue-Ann (Eggs Baco Edition)

Fun Fact: Sue-Ann loves eggs. Seriously. Loves. Eggs. And one of her all time favourite meals in Burgundy is Oeufs en meurette, or eggs poached in a red wine sauce with bacon, onions and mushrooms. So, on Saturday, she cooked up a version called Eggs Baco on Facebook Live to keep you entertained and inspired while at home AND as an excuse to eat one of her favourite meals on earth. 

 

Watch here and let us know what you think! 

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On the lighter side: Sue-Ann Staff Facebook Live Red Wine Release Party RECIPES

 

Since our Red Wine Release Open House had to be cancelled this weekend, Sue-Ann has taken the show online with Facebook Live. We're sad not to be able to celebrate with you in person, but at least this way you get a virtual taste of our fun and fab new wines. 

Like our Facebook page to see Sue-Ann in action! https://www.facebook.com/sueannstaffestatewinery/

Today's recipes: 

 

Marinated Goat Cheese with Garlic, Basil & Orange Zest

2019 Fancy Farm Girl Foxy Pink

 

Serves 6-10

Ingredients

• 1 (12 ounce) container soft fresh goat cheese, chilled
• 3⁄4 cup extra virgin olive oil
• 1 tablespoon peppercorn
• 1 teaspoon allspice berry
• 2 garlic cloves, finely minced
• 2 tablespoons finely minced fresh ginger
• 1⁄3 cup fresh basil, slivered
• 1 teaspoon orange zest

 

Method

1. Cut goat cheese into 1/2 inch thick slices. Arrange the slices in a single layer in a pie plate or baking dish.

 

2. In a small saucepan, combine the olive oil, peppercorns and allspice berries.

 

3. In a small bowl, combine the garlic, ginger, basil and orange zest.

 

4. Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes.

 

5. Remove the pan from the heat and immediately stir in the garlic mixture. After 5 seconds of stirring, pour the hot mixture over the goat cheese.

 

6. Marinate in the refrigerator at least 3 hours.

 

7. To serve, transfer the chilled cheese to a serving plate. Serve at room temperature with crackers.

 

 

Source : Wendy Staff, via  “Fast Appetizers” by Hugh Carpenter and Teri Sandison

 

 

Sue-Ann’s Black Olive Tapenade

2017 Chestnut Tree Cabernet Franc,  

2017 Chestnut Tree Bourboned Barrel

2017 Gritstone Cabernet

 

Serves 4-6

 

 

Ingredients

• 1 cup chopped black olives
• 1 cup chopped green olives (with the pimento)
• 1 cup chopped Kalamata olives
• 1 - 2 tbsp capers
• 1 fresh garlic cloves, minced
• 1 tbsp minced onion
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• juice from half of one lemon
• fresh ground pepper
• 1 - 2 tbsp chopped fresh parsley

 

Method

1. Combine all the above ingredients.
2. Let rest in refrigerator for at least 24 hours.
3. Enjoy!

 

Note: I like to chop the olives quite small for this tapenade. If you really wish, you can puree this recipe.

 

 

Source : Sue-Ann, via Kendall-Jackson

 

Sue-Ann’s 2020 “Virtual Red Wine Open House” Pork Ribs

2018 Bank Barn Baco Noir

2019 Bank Barn Baco Noir

 

What I did for 2 racks of baby back pork ribs (7 bones / rack)

-preheated the oven to 275°F;
-removed the membrane sheath from the underside of the ribs;
-rubbed salt, pepper and Zooma Caters “Dry Rib Rub” all over them (available at Tintern Road Clothing / Jack Fashion in Jordan, ON a joint business with Zooma Caters);
-wrapped the ribs in 2 layers of heavy tin foil; and
-baked for 4 hours at 275.

As they were cooking I made a own jazzed up BBQ sauce by bringing to a soft boil:
-1 jar of BBQ sauce
-1/2 cup packed brown sugar
-1 teaspoon liquid smoke flavouring (because it was too rainy to BBQ or smoke outside)
-1 tablespoon apple cider vinegar
-pinch of chili flakes
-1 teaspoon garlic powder

Continue to very gently boil until it is thick (about 15 min).

Then….

-removed ribs from foil onto a tray;
-slathered with BBQ sauce;
-returned to the oven under the broiler for 5 min (WATCH!!!) until they are shiny, gooey and slightly caramelized on the outside;
-removed from the oven and let cool for 5 minutes; and
-pulled apart and enjoyed!

 

 

 

Update -- COVID-19 Response, March 24, 2020

Sue-Ann Staff Estate Winery Inc has kept in touch with the latest developments associated with COVID-19 from many accredited sources throughout the world.

We continuously adjust our business and hospitality plan posed by this crisis.  The objective of every change is to keep our customers, suppliers and staff members safe.

We are deemed an “essential workplace” as per the list of permitted businesses distributed March 24, 2020.  For your comfort, our security and everyone’s health, the following will continue:

-our wineshop is open for “Wine 2 Go” / Curbside Pick-Up but closed for tastings and face-to-face meetings;

-our wines are available in the LCBO and online for home delivery;

-rigorous cleaning / sanitation procedures are in place; and

-clearly, all events scheduled for the next 4+ weeks are cancelled (Red Wine Release, Sparkling Passport Program, Get Fresh in the Valley, etc).

What has not changed:

-the desire to enjoy a great glass of VQA wine at the end of the day as part of a meal / healthy lifestyle; and

-the knowledge and hope that we will all come out of this stronger.

We commend the extraordinary efforts of those on the front lines (health care, first responders, leadership, etc.) keeping us safe and healthy plus those maintaining the supply chain.

We are all in this together! 
And we’ll get through it together.