MODERN SAMPLING
Fresh take on the harvest
Turn over a new leaf with this fall menu that features the flavours of the season. Imagine yourself sitting outside drinking wine as the sunshine warms your chilly cheeks. Then dig in to our spread of homemade crackers, crunchy green beans and a new take on fish.
COCKTAIL HOUR PEAR COCKTAIL
Prep 5 minutes | Total 5 minutes Makes 1 serving Perfectly elegant in a small coupe glass, this fall sipper was mixed up for us by Micah Jensen at RauDZ, in Kelowna, B.C. 1/4 cup pear nectar
1 tbsp vodka, preferably Okanagan Spirits Vodka 1 tbsp Cointreau orange liqueur
Sliced pear, for garnish
1. Combine pear nectar with vodka and Cointreau in a cocktail shaker with ice. Shake well, then strain into a coupe glass. Garnish with a pear slice.
Ingredient tip: Okanagan Spirits is a small craft distillery in Kelowna known for handcrafted spirits, made from 100 per cent British Columbia fruit. Find them at okanaganspirits.com.
Nutrition
Calories 138 Carbohydrates 18 g Fibre 1 g Sodium 4 mg
HOMEMADE CRISPY CRACKERS
Prep 10 minutes | Total 25 minutes plus 1 hour chilling time Makes 24 crackers Served on a cheese board with figs, goat cheese, warm olives and lavender honey, this appetizer is a delicious centrepiece. 1 1/2 cups whole-wheat flour 3 tbsp sesame seeds
1 tbsp poppy seeds
2 tsp granulated sugar 1/4 tsp salt 1/3 cup cold unsalted butter, cut into cubes
1/2 cup cold water
1 egg
1 tbsp water
1 tsp flaky or coarse salt
1. Whisk flour with 2 tbsp sesame seeds, poppy seeds, sugar and salt in a large bowl. Using your fingers, work butter into the flour mixture until it becomes crumbly. Gradually add water until it starts to form a ball. Add more water, 1 tbsp at a time, if needed. Divide dough into 4 portions and form into logs. Wrap in plastic wrap and refrigerate at least 1 hour.
2. Preheat oven to 425F. On a lightly floured counter, roll 1 log of dough into a long, thin rectangle, about 6 × 16 in. Cut into 6 rectangles or triangles. Arrange on a cookie sheet and prick all over with a fork. Beat egg lightly with water, then lightly brush over each cracker. Sprinkle with sesame seeds and coarse salt.
3. Bake in centre of oven, flipping crackers over halfway through, until crisp, 11 to 13 minutes. Repeat with remaining dough. Serve with goat cheese, fresh figs, warmed olives and lavender honey.
Make-ahead tip: Dough can be made up to 2 days ahead. Keep refrigerated.
Storage tip: Crackers keep well, in a covered container at room temperature, up to 1 week.
Nutrition
Calories 77
Protein 2 g Carbohydrates 10 g Fat 4 g Fibre 2g Sodium 92 mg