FLAT ROCK TWISTED (V)
1578 750 mL $15.95
Cave Spring’s fine Rieslings have won much international acclaim. This one, from vines 20+ years old, features peach, grapefruit, floral and stony mineral flavours. Provides the ultimate combo of rounded texture and laser-like acidity to pair with turkey burgers, aged cheeses or lobster.
A VINTAGES Essential*
*Vintages Essentials Collection is always available in VINTAGES at select LCBO locations.
By: Lucy Waverman
Buy fancy molasses—it has less of the blackstrap in it and doesn’t taste as pungent.
Date and Molasses Glaze
1 tbsp (15 mL) butter
2 small shallots, minced
2 tbsp (25 mL) roasted garlic
1 cup (250 mL) red wine
¼ cup (50 mL) molasses
1 cup (250 mL) pitted dates, chopped
½ cup (125 mL) chicken stock
1 sprig thyme
½ tsp (2 mL) cinnamon
1 tbsp (15 mL) vegetable oil
2 pork tenderloins, cleaned of all silver skin and excess fat
Kosher salt and freshly ground pepper
1. Heat butter in a large nonstick sauce pan over medium heat. When butter sizzles, add shallots and roasted garlic and cook until transparent. Add red wine and molasses and cook until reduced by half. Add dates, chicken stock, thyme and cinnamon and simmer for 5 to 7 minutes or until dates are plump and only about 1 cup (250 mL) of liquid remains. Pour mixture into a blender or food processor and blend until smooth. Strain through a fine strainer if preferred.
2. Preheat oven to 375°F (190°C).
3. Heat vegetable oil in a heavy ovenproof skillet over high heat. Season pork on all sides with salt and pepper. Sear tenderloins until golden brown, about 2 minutes per side. Place pan in oven and roast for 5 to 7 minutes or until just pink inside. Remove from oven and turn oven setting to broil.
4. Coat pork evenly with reserved glaze on all sides. Place skillet under broiler and broil until glaze is caramelized, about 2 to 4 more minutes, turning once.
5. Remove from the oven and let rest for at least 5 minutes. Slice pork and serve with Sweet and Sour Red Cabbage and Double Smoked Bacon, Winter Squash and Hazelnut Ragout (recipes follow).
Cous Cous and Side Vegetables (Carrots and Haricots Verts)
1 cup Cous Cous
8 oz (250 g) Haricot Verts (fine French style-green beans)
4 Carrots, halved and sliced on a diagonal
2-4 tsp (10-20mL) Butter
Salt and Pepper to taste
1 tbsp (15mL) Parsley, chopped
1. In a shallow sauce pan with a lid, bring one cup (250 mL) of water to boil. Add cous cous and stir. Remove from heat and let stand for 5 minutes.
2. Fluff with 2 forks and add 1tsp (5mL) butter, salt and pepper and some chopped parsley. Keep warm.
3. Bring water to boil in two separate saucepans. Into one drop green beans and into the other the carrots.
4. Cook both for 3 minutes. Drain and immerse into 2 bowls of ice water. This stops the cooking and brightens the colour of the vegetables. Drain again.
5. Reheat the vegetables in the remaining butter until warm.
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