Beaufort Vineyard and Estate Winery

Month: January 2019

By in things to do in courtenay, winery news, whole food, plant-based Comments Off on Plant-based pairing dinner @ Locals Courtenay

Plant-based pairing dinner @ Locals Courtenay

 

Beaufort is delighted to be collaborating with Locals Restaurant in Courtenay for Dine Around Comox Valley in 2019. Join us for a 5-course plant-based pairing dinner on Thursday 28th February at 6pm. Places are limited and will be sure to go fast. Contact Locals for more information or to reserve a ticket; 250-338-6493.

Tickets are $60 per person (meal only); or $95 per person for a fully paired meal. Ticket prices are plus tax and gratuity.

By in recipes, whole food, plant-based Comments Off on Red (or white, or rosé!) Wine Jelly

Red (or white, or rosé!) Wine Jelly

Not strictly a pairing recipe, but a recipe that calls for wine none-the-less. I know it’s hard to believe, but sometimes the best of us find ourselves with a collection of half finished bottles on the kitchen counter or window ledge. Rather than discarding the contents (even if past its prime for drinking), use those ‘kitchen counter’ wines in an easy peasy wine jelly. We used Ça Beautage in ours for its deep red colour and earthy aromas, but white and rosé will work too. Dry wines are best suited to this recipe. The jelly is great in both savoury and sweet applications, though it really is best in a grown-up PB&J sandwich. Don’t be tempted to reduce the sugar – fruit pectin requires a certain amount in order to set to a jelly.


INGREDIENTS makes about 3 x 350ml jars

2 cups cups of wine

.25 cup of fresh squeezed lemon juice, strained of pulp and pips

1 pouch of liquid pectin

3.5 cups sugar

METHOD

1. First wash your jars and lids with hot soapy water. Rinse well and sterilize. We popped our clean, dry jars in a 275oF oven for 20 minutes.

2. Place the wine, lemon juice and sugar into a large saucepan and place over a medium heat, stirring until the sugar is dissolved. Bring the mix to a gentle simmer then remove from the heat. Immediately stir in the pectin and mix well.

3. Using a sterilized funnel and glass measuring jug, carefully decant the hot liquid into the jars and seal immediately. Allow to cool entirely. The wine jelly will keep in a cool, dark place for many months. Refrigerate once opened.

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