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Vintage Hotels’ Wine-Themed Recipes & Pairings

While we love a great glass of Bordeaux or Chardonnay with a home-cooked meal, we also know that wine is fantastic for more than just drinking. In the rare occasion that you find yourself with leftover wine, don’t let it go to waste. Wine can be incorporated in your meal time prep to create rich stews, amazing sauces, and even desserts. Adding a bit of Pinot Noir, Sauvignon Blanc, or whatever rich wine you have on hand can transform your dishes. To deglaze a pan, tenderize meat, or build flavor and depth into whatever dish you’re making, any standard wine can do the trick. The delicious recipe ideas below are the perfect excuse to get that cork popping.

Enjoy these delicious wine-themed recipes and wine pairings compliments of Inn On The Twenty Restaurant at Inn On The Twenty, Noble Restaurant at Prince of Wales and Tiara Restaurant at Queen’s Landing

Foie Gras Cromesquis

Compliments of Executive Chef Sheila Polingga from Inn On The Twenty Restaurant at Inn On The Twenty

Yields 15 – 20 portions of 5 pieces

Ingredients:

1 L Red Wine, reduced in half
3 L Cream
400g Foie Gras, cooked and puréed
4 tbsp brunoised Shallot
1 tbsp Butter
32 sheets of Gelatin
fine Salt and freshly Ground Pepper
400g Foie Gras, in 1cm cubes
2 cup Flour
6 whole Eggs, beaten
600g fine Bread Crumbs

Method:

  1. In a hot pan sauté shallots in butter until translucent, and add chopped foie gras. Let cool then blitz in Vitamix and pass through a drum sieve (tamis). Set aside.
  2. Prepare a shallow hotel pan, line with plastic wrap. Set aside.
  3. Place half the port in a saucepan over high heat and reduce by half. Add the rest of the port and reduce by half again. Add the cream and bring to a simmer over low heat.
  4. Meanwhile, soak the gelatin leaves in a bowl of cold water for 4-5 minutes until softened, then drain well. Once the cream has come to a simmer, transfer to a dish and whisk in the puréed foie gras and softened gelatin.
  5. Correct the seasoning and pour half onto a prepared shallow pan. Refrigerate for about 20 minutes until lightly set. Remove the pan from the refrigerator and sprinkle with cubes of foie gras. Then pour the rest of the foie gras mix over top. Refrigerate until the next day.
  6. Turn the pan with the foie gras mix (now quite firm) out onto a cutting board.
  7. Using a knife with the blade having been warmed in hot water, cut into 1/2″ cubes. These are the cromesquis.
  8. Roll the cubes in the flour to coat well. Shake the excess off lightly, and drop into a beaten egg. Drain and roll in the bread crumbs. Repeat to obtain a double breading.
  9. Freeze until serving time, then deep fry.

Tips:

Serve warm and eat each piece whole, it will be quite messy if you bite into one.

Pairs well with:

2017 Indian Summer Late Harvest Riesling, Cave Spring. The nose is highly aromatic with aromas of peach, apricot and Bartlett pear over top notes of exotic citrus, spice and comb honey. The palate is full and sweet with a round, seamless feel, gently lifted by well integrated acidity throughout. Rich flavours of sultana raisins, dried apricot and orange marmalade dominate, carrying with great intensity alongside nuances of pear preserve long onto the finish.

Cabernet Braised Beef Short Rib with Soft Polenta and Tender Spinach Leaves

Compliments of Executive Chef Chris Smythe from Noble Restaurant at Prince of Wales

Serves 4 people

Ingredients: 

4 lb Beef Short Ribs
4 oz Canola Oil
10 oz Crown Land Red Cabernet Franc, The Hare Wine Co. 
1 lb diced Mirepoix (carrot, celery and onion)
1 bunch of Thyme
4 oz Butter
1 cup fine Cornmeal
1 L of 2% Milk
1 tsp minced Garlic
2 bunches of baby Spinach Leaves
2 L Water

Method: 

  1. In a large braising pot, add the oil and place at high heat, season and sear off the short ribs then deglaze with the cabernet, add the mirepoix, thyme, water and place in the oven covered for 2 hours at 375 degrees.
  2. Once the ribs are tender take them out of the liquid and reduce the volume by 3/4. 
  3. In a small sauce pan add the milk and garlic then bring to a boil and pour in the cornmeal, season and stir until smooth then place a small amount on the plate with a piece of short rib on it. 
  4. Finish the plate by pouring some of the reduced braising liquid over top and garnish with the baby spinach leaves.

Pairs well with: 

Henry of Pelham Cabernet Merlot. It is full bodied and would pair nicely with the cabernet braised short-rib, complimenting the richness of the braised beef while revealing elements of late summer harvest.


September Wine Pairings from Tiara Restaurant

If you are having dinner at Tiara Restaurant this September, here are two wine pairing options for some of our main dishes on the menu compliments of Sommelier Shelly Scott-Young from Tiara Restaurant at Queen’s Landing. If you are having similar dishes at home these recommendations can also apply. 

Main Course: VG Farms Beef

Grilled medallion, braised short rib, parmesan whipped potato, mushrooms, beans, red wine hollandaise

Pairs well with: 2015 Malivoire “Stouck Vineyard” Meritage

This blend is 60% Merlot and 40% Cabernet Sauvignon from Dan Stouck’s vineyard in Twenty Valley. This wine has been aged 75% in French oak and 25% in American oak, and has aromas of black currants, blackberries, dark cherries, anise and many other elegant spices. The fruit jumps out of the glass at you and the tannins are still somewhat firm which makes it a wonderful pairing with this amazing beef dish.

Main Course: Butter Poached Fogo Island Halibut

Toasted cauliflower purée, roasted broccoli, curry oil, charred tomato butter

Pairs well with: 2015 Dim Wine Co. Edgewater Riesling

A lovely nose with citrus and a touch of minerality it leans towards a medium body with just hints of sweetness that is brought back with balanced acidity towards the end. An amazing wine to pair with this delicious halibut dish!

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