April Fool’s Day is right around the corner and I know me and my friends loved to spend the whole first week playing pranks on each other, our teachers, and our families. From fake injuries, to candied onions, to replacing toothpaste with mayonnaise. We did it all and had a blast. Now with my extended family, we love to continue this tradition of messing around for the holiday. But this year I think I found one that is perfect for any adult looking to have fun messing with the younger generation.
I know many of my friends love corn dogs, as bad as they are they bring back fond memories of county fairs, amusement parks, and general spring and summer fun. But how can you make a corn dog into a prank? Easy. Take the dog out of the corn dog and replace it with a pickle! If you like pickles, this is surprisingly delicious, but still a funny shock if you’re not expecting it. If you don’t… well at least the pranker was able to get one over on you. April Fool’s Day is a cruel day of tricks after all.
Now let’s get started
6 Natural Harvest Full Barrel Sour Pickles
1c Flour
2/3c Cornmeal
4tsp Sugar
1tsp Baking Powder
1tsp Salt
1/2tsp Baking Soda
1/2tsp Black Pepper (ground)
1c Buttermilk
1 lg Egg
Palermo Extra Virgin Olive Oil
Chef Mandala’s Smooth Dijon Mustard (for serving)
Ketchup (for serving)
Remove pickles from brine and skewer through. In a shallow bowl, add flour and gently coat each pickle, making sure to tap off the excess. Place coated pickles to the side for later.
In a medium bowl whisk the remaining flour with the cornmeal, sugar, baking powder, salt, baking soda, and black pepper. Separately mix together the buttermilk and egg before pouring into the dry ingreatings and mixing until just combined. Pour batter in a tall container to make it easy to dip the pickles in.
Fill a large pot halfway with oil and heat to 375°F. Dip the pickles in the batter, evenly coating them before frying them for 5 minutes, or until golden brown. Remove from oil and place on paper towel to drain excess oil. Best served with ketchup or mustard.
Make sure to take a picture of your friend’s faces when they take their bite into these deliciously devious treats!
Here at the Vineyard Market, we love to bring you special deals throughout the year. This month not only do we have a vast array of Kerrygold for Saint Patrick’s Day, but we also have some other delicious cheeses and snacks!
New this month we have St. Germain- Le Pico, $8.99/pc*. Similar to a Camembert, this soft goat’s milk cheese is a petite cheese with a smooth and gamey flavour. Delicate and rich with a buttery creaminess and a deliciously earthy rind. This cheese will be a favourite on your next cheese board. Perfect with a Extra Dry Sparkling wine, a Dry Riesling, or even a Sparkling Moscato! Try with dried fruits, such as cranberries or currants, and walnuts.
And if you like goat cheese, we brought back Vermont Creamery’s Goat Logs ($4.99/pc)*, St. Albans ($5.99/pc)*, and Cremont ($7.99/pc)*. We brought in three flavours of the goat logs for you to enjoy: Smoky Pepper, Blueberry Lemon & Thyme, and Everything (like the bagel). Each flavour blends perfectly with the fresh goat cheese leaving you wanting more with each bite.
St Albans is a unique aged soft cow’s milk cheese that comes in its own ceramic container that you can cook it in. When cooked it becomes a perfect fondue like cheese, great to have with some crusty bread, on corn or baked potatoes, and with some crunchy spring veggies. Enjoy with a Mead, Cider, Red Ale, or a simple dry white wine!
Cremont is definitely one of my favourites from Vermont Creamery. I love when two types of milk are paired together and complement each other in one cheese. This one contains goat and cow making it smooth with a touch of tang. It’s silky in texture and well rounded for any platter. Pairs well with Italian white wines, sparkling, or even a nice lager if the mood suits you. I love having it with toasted hazelnuts with a drizzle of honey on a nice piece of toasted Italian bread. Nothing quite tastes like Cremont on a fresh piece of toast.
Staying in the realm of soft cheeses, we have two fan favourites back for this month, our Vineyard Market Double Cream Brie, $2.99/pc*, and our 1lbs of Presidents Brie, $4.99/pc*! Spectacular deals for spectacular cheeses. Use these for your next party. Pair with your favourite sweet or savoury spread, wrap in puff pastry, and bake until melted to perfection! It’s even delicious if you cut into slices and place into bread with some pesto or sundried tomato!
The last new cheese we have is the Roaring Fourties Blue Cheese. This Australian born cheese comes from King Island, just south of Melbourn. It’s named after the infamous winds that tear through the region. 62mph winds that blow directly down the 40°S Longitude. This cheese, not only unique for its region, but also for its full-bodied sweetness. Smooth and rich with a slight nuttiness, this cheese has a lot to offer those blue cheese lovers. This cheese matures under wax to encourage the cheese to keep its sweet and fruity flavour along with its creamy texture. And at $19.99/lbs*, this is a deal you can’t beat.
Now lets move on to something other than cheese. Pirates Booty is a well beloved brand and for a limited time, you can find it at your local Bottle King Vineyard Market. This delightful treat is a steal at $1.99*! Made from puff rice and corn, this gluten-free treat is baked, never fried, making this one of the best snack choices around! And with a classic flavour like Aged White Cheddar, there’s no way you can say no.
Now it is March, which means St. Patrick’s Day is right down the road, along with Easter and Passover. We can’t forget our sweet goodies for those holidays, now can we?
First we Guinness Caramel Pouches ($4.99/pc*), with milk chocolate and creamy caramel, nothing quite gets your sweet tooth going like these little balls of happiness. These Milk Chocolate Caramel Truffles flavoured with Guinness Beer are the perfect gift or treat!
The Guinness Chocolate Pints ($5.99/pc*) are cleverly crafted chocolate pints filled with Guinness flavored truffle cream and topped with a white chocolate “foam” head. They’re the libation creation of Lir, one of Ireland’s award-winning chocolatiers, whose luxuriously smooth chocolate pairs perfectly with the rich molasses and espresso flavors of real Guinness stout.
Another Vineyard favourite are the David Bradley Silver Chocolate Platters ($14.99/pc*) This assortment of chocolates is the perfect gift to bring for your holiday get togethers, whether it’s Palm Sunday, Easter Sunday, or even just a family get together, this platter has something for everyone! Wrapped in protective plastic and a bow, this will impress even the most fickle of family members.
Barton’s has been the Vineyard Market’s go to for Kosher sweets. In all my time, I haven’t found a better brand than Bartons for Kosher needs. This year we have three of their products in for you all to enjoy
First is their Milk and Dark Chocolate Assortment ($12.99/pc*). This will bring a smile to anyone’s face! Kosher for Passover, so you can enjoy for dessert. The beautiful box makes it a great gift, plus with 36 truffles inside, who knows, they might share with you!
Next is Barton’s Dark Chocolate Covered Matzos ($7.99/pc*). Bite-sized pieces of matzoh covered in decadent dark chocolate will make you swoon with delight. This snack is perfect to treat yourself or add to a small dessert platter. Each bite has the perfect amount of crunch and sweetness.
Finally, we have Barton’s Fruit Slices($8.99/pc*). These have been a staple in my house for as long as I can remember. Smooth and soft with the perfect crunch from the sugar coating, these fruity treats are for much more than just the holidays. This assortment will make the perfect addition to your snack cabinet or dessert tray. You can even use them as toppers to cakes or other desserts!
*While supplies last. Pricing subject to change with new stock. Check with your local Bottle King/Vineyard Market for availability.
Back in November I professed my love for poutine for you all, and I was super excited when Devin and I discovered this recipe. I knew I needed to make it! This recipe* isn’t really a true poutine because it doesn’t use the cheese curds. It’s really more in the vein of disco fries, but it’s delicious none the less.
With St. Patrick’s Day coming up quickly I had to do something that features Kerrygold cheeses. To see some past recipes and info about Kerrygold we’ve posted check out this recipe and this link!
What you’ll need:
4 slices (or more) bacon, diced
1 large onion, sliced thinly (I diced mine, but do whichever you like best)
1 garlic clove, pressed/minced
1 package of frozen french fries (I went with shoestring)
1/2 c. Irish whiskey (I used Jameson because it’s what I had at home, Old Tom Horan is a cheaper substitute with a good flavour as well)
salt and pepper to taste
How to do it:
Preheat your oven to 425°F and line a large cookie sheet with foil, cook the bag of frozen fries according to the package directions (I went a little over so they were nice and crispy)
Heat a large skillet over medium heat on the stove and add your diced bacon to that.
Continue cooking until crispy and rendered, remove bacon from pan and set aside for later.
To the bacon fat in the pan you’re going to add the sliced onion and garlic, cook on medium heat until the onions start to soften and then reduce to low.
Continue cooking stirring often for about 15 minutes till the onions are caramelized and soft, then set that aside
6. While your fries and onions are cooking, you can start on the gravy by melting the butter over medium heat in a saucepan, whisk in your flour and cook for a couple of minutes to make your roux.
Jameson Gravy
7. Slowly stream the stock and whiskey into the roux and bring to a simmer, stirring constantly. Continue cooking until mixture thickens up and reduces slightly, about 5 minutes give or take.
8. Season your gravy to taste with salt and pepper and set aside and keep warm until ready to serve.
9. Take your cooked fries out of the oven, top with caramelized onions trying to spread it out as evenly as you can.
10. Add the bacon, scallions, and both shredded cheeses on top.
11. Return sheet pan to the oven and cook for a few minutes until the cheese is melty and delicious, you can garnish with additional scallions.
12. Either drizzle the gravy on top of the pan of fries or serve it on the side as a dipping sauce. (I drizzled the gravy all over the sheet pan of fries. YUM!)
13. Grab a fork and dig in!
And just to prove how good this recipe was, here is a before shot.
And here is the after.
Absolutely nothing left to the tray! Hardly any crumbs! I have since added this recipe into my normal rotation, you can always switch up the cheeses based on what you have on hand, but the combination of the Irish cheddar mixed with the slight kick of the pepper jack really worked well. I hope you guys try this recipe out, you will definitely not be disappointed. Have a happy and safe St. Patrick’s Day all!
St. Patrick’s Days almost here, and I. Am. Ready! Mostly because I get to celebrate my birthday in the most fun of fashions: The Irish Way!
I have two really fun drinks to wow your friends with and still keep it Irish! The first, and my personal favourite, is The Wilde Oscar. I found this one right on Guinness’s website and switched the bourbon for Irish whiskey and loved it (the bourbon version tastes fantastic too, but I love my Irish Whiskey!).
Stir all ingredients in an ice filled mixing glass. Strain cocktail over a large ice cube. This cocktail is also delicious when made with Guinness® Draught. Garnish with a large orange peel and maraschino cherry.
Next up, we have the Jade Cocktail. This drink has a few variations to it, but this version seems to be the favourite among my friends. Not much in it is Irish, but the shade green and strength of it will have you singing ‘Danny Boy’ all night long.
Put the Midori, Curacao, lime juice and Angostura bitters into a shaker and shake vigorously with ice until the shaker’s very frosty on the outside. Strain that into a chilled flute glass. Top it off with chilled champagne and garnish with a slice of lime.
And though it’s tempting to drink all day instead eating an actual meal, let’s give you a meal that keeps with the theme of the holiday. And since we will be drinking let’s keep it simple. Corned Beef Grilled Cheese. Nothing satisifies hunger quite like a grilled cheese. And though I didn’t make it myself, pair this grilled cheese with an Irish Bacon and Cabbage Soup for an extra kick of Ireland.
4 Slices of your favourite Bread
2tbsp Kerrygold Salted Butter
4oz Kerrygold Irish Cheddar (thinly sliced)
4oz Corned Beef (thinly sliced)
1c Coleslaw Mix
2tbsp Honeycup Mustard
Mix together the coleslaw and Honeycup Mustard and set to the side. Butter one side of each slice of bread and place butter side-down in a heated skillet or pan. Place some of the cheese, and corned beef onto the sliced bread. Add mixed coleslaw and more cheese before placing last slice of bread on top. Cook until both sides are golden brown.
Chianti wines are an Italian wine that is produced in the Chianti region of Tuscany. This wine has been documented as early as the 13th century and has changed recipes over the centuries. In order to be called a Chianti it must be produced with at least 75-100% Sangiovese grapes. DOC regulations for Chianti were changed in the 20th century when the Super Tuscan movement began gaining success. This allowed blending of some other grapes that were not normally allowed in a wine labelled Chianti. The other approved grape varieties for a Chianti are up to 10% Canaiolo and up to 20% of Cabernet Sauvignon, Merlot, or Syrah in addition to the Sangiovese. Chianti Classico must have a minimum alcohol level of 12% with a minimum of 7 months aging in oak. Chianti Classicos labeled riserva must be aged for at least 24 months at the winery and have a minimum alcohol level of 12.5%.
Manchego cheese is a sheep milk cheese made in the La Mancha region of Spain. It is usually aged anywhere from 60 days to 2 years. The colouring of this cheese varies going from white to an ivory-yellow tone. The rind is inedible and usually has a weave-like pattern and could be yellow to brown. Manchego has a very characteristic flavour that is easy to pick out. It’s not too strong, creamy but with a slight amount of piquant and leaves you with an aftertaste of sheep’s milk. Queso Manchego is protected under Spain’s denominación de origen classification system which is similar to DOC with wines. As this cheese matures it develops a natural rind and the regulations allow this to be washed, dipped in olive oil, or coated in paraffin (waxy like substance). There is a similar cheese called queso ibérico that is made in the same region, but it uses a blend of cow, goat, and sheep milk.
The Castellani Chianti Classico Riserva is a full-bodied red wine that has a lingering, almost chewy finish. On the nose are notes of dark cherry and loads of black fruit. The taste is reminiscent of chocolate and has some nutty undertones. This Chianti happens to be 100% Sangiovese, which is probably why I enjoy it so much. With the cheese, you get a burst of fruit from the wine and they sing together. You could even treat the El Trigal 14 Month Manchego like a Parmigiano Reggiano and grate it over pasta if you didn’t want to just snack on some cheese with your wine. I’ve used this Manchego on top of potato chips as a snack before, just use a nice rotary cheese grater to get gorgeous tiny curls of cheese. Come on over to your local Bottle King and grab yourself a bottle and a piece of Manchego and settle in with a movie or your favourite TV show! You will not be disappointed!
*While supplies last. Check with your local Bottle King/Vineyard Market for availability.
Unroll puff pastry and place on a parchment lined baking sheet. Grate all cheeses and blend together in a bowl on the side. Cut Cherry tomatoes in halves and place to the side.
Spread a layer of Elki Sundried Tomato and Parmesan over pastry. Drizzle Elki’s Sweet Onion and Basamic over. Add the mixed cheeses over the spreads. Add the halved tomatoes over the cheese evenly and sprinkle Salt and Pepper to taste over the entire tart.
It’s Valentine’s Day and we have some awesome dessert options for you all here at the Vineyard Market! We carry this awesome line of chocolate bars from Madagascar and have some dessert options to thaw and serve, either with your special someone or solo! (Nothing wrong with treating yourself.)
Madécasse heirloom chocolate bars
Madécasse chocolates is a company that was started by two Peace Corps volunteers who served in Madagascar. They also dabble in Madagascar vanilla as well. Everything is sourced from Madagascar using heirloom cocoa. Close to 70% of the world’s cocoa comes from Africa but less than 1% of the world’s chocolate is made there. Madécasse wanted to change that.
Madécasse’s mission is to make chocolate entirely in Madagascar. 100% of their chocolate was made there from 2008-2014 and they are working to get their production back to that level. In 2018 they finished their first production run with their new partner and have continued that progress up to now.
In the Vineyard Markets we stock 4 types of the Madécasse chocolate bars: 92% Cocoa, Salted Almond, Toasted Coconut, and Sea Salt & Nibs. All of these currently retail for only $4.99* a bar! That’s a great deal for organic and direct trade chocolate. The quality of this product cannot be beat. If you are a dark chocolate fan definitely grab yourself a bar!
If you are in the mood for something a little less chocolatey for Valentine’s Day, some of our stores carry frozen dessert options that you can thaw and serve for a simple and easy treat! Call ahead to check availability and stock!
Tiramisu & Fillo Factory Mini Cheesecakes!
I usually keep a container of this frozen Tiramisu in my freezer at home. It’s my favourite dessert of all time! I just love the combination of coffee and the mascarpone cheese. Sometimes I’ll jazz it up with a little whipped cream on top as well! If cheesecakes are more up your alley this package of mini cheesecakes from Fillo Factory are amazing, you get a split pack of lemon coconut and chocolate curl cheesecakes. They are bite sized and awesome!
Happy Valentine’s Day all! Enjoy this sweet holiday!
*While supplies last. Pricing subject to change with new stock. Check with your local Bottle King/Vineyard Market for availability.
Valentine’s Day is upon us and I don’t know about you, but I am not the fondest of going out for the holiday. Everything is too expensive, too rushed, and you wind up feeling more stressed out about something you should be enjoying more than anything. So why not stay in with your sweety, or yourself if you’re single, and Treat Yo’ Self!
I have a decadent dish that is bound to make you fall in love all over again. It’s sweet, it’s savoury, it’s everything you could ever want in a dish. It’s Beef Short Ribs using Scandinavian Delight’s Lingonberry Fruit Spread. This spread has chunks of actual Lingonberry and is the perf
ect addition to not only this meal, but so many others. Plus we have delicious Polenta Fries that will pair as the perfect side to this dish… But I understand if the short ribs are hard enough work and you can’t bear to make the fries… Egg Noodles or Pasta are another easy and delcious side dish to this meal if your day is too full. Mind you this recipe does take some time to make. The prep isn’t hard, but you have to let this baby sit in your oven for hours and hours to get the meat just perfect.
In a plastic baggie, season short ribs with Garlic Powder, Ground Mustard, Turmeric, Smoked Paprika, Salt, and Pepper. Make sure all meat is thoroughly coated. Heat up a dutch oven with olive oil. Make sure its hot enough before searing your short ribs in the oil. Sear each side, should take 2-3 minutes per side. Set each piece aside as they finish.
Once seared, clean out dutch oven carefully to not burn yourself. Remove any charring from the meat and add a touch more olive oil to the pan, warm up to medium-heat. Add Onion, Carrots, Thyme, Tomato Paste, and Lingonberry Spread. Cook for about 10 minutes before adding the Beef Broth and White Port.
Add short ribs back in and place top onto your dutch oven. Place into oven and let cook for a minimum of 2 hours. I find 4 hours tends to be the best, but either way it tastes fantastic no matter what!
My family isn’t big on Polenta, but this Polenta Fries recipe will knock your socks off. But if you’re like my family you can have some Roasted Potatoes or even just some Pasta or Egg Noodles!
Pairs well with our February 2020 Wine of the Month, Introvert Cabernet Sauvignon! Introvert showcases the softer and more balanced style of California Cabernet with pretty aromas of black cherry and some Cassis. A perfect pop and pour for any night of the week, Introvert is hands down our most popular California Cabernet! Can’t beat it at $9.98 a bottle!
The Big Game is this weekend and what better way to celebrate than with food! I know I’m one of those people that tend to go to parties and spend lots of time in the kitchen hovering around the various snacks. This appetizer/party food is great for that! It also hits both sweet and savory notes so you can satisfy a wide variety of party goers. It also takes less than an hour to make, the longest part is waiting for your puff pastry sheet to thaw!
Three of the star ingredients in this recipe we carry right here in the Vineyard Market: Bonne Maman Apricot Preserves, Maestri Prosciutto, and Lille Goat Cheese Logs!
What You’ll Need:
1 Sheet Puff Pastry (thawed)
3 Tbsp Bonne Maman Apricot Preserves
4oz Maestri Prosciutto (shredded)
4oz Lille Goat Cheese
1 Egg
1 tsp Water
How To Do It:
Preheat oven to 375°F.
Roll our sheet of puff pastry onto parchment lined baking sheet. Cut dough so each side has enough to wrap over the middle of the dough, about 8 strips per side with 3 inches of space left in the middle for filling.
Take a pastry brush and spread 2 Tbsp Bonne Maman Apricot Preserves over the center of the dough.
Crumble half the Lille Goat Cheese over and layer Maestri Prosciutto over top
Use a spoon to place the reserved tablespoon of preserves over the prosciutto and crumble remaining goat cheese on top.
Whisk together the egg and water to create an egg wash
Using a pastry brush, coat the sides of the dough before braiding across the filling
Once braided use egg wash to coat the top of the dough and sprinkle the top with some salt and sugar to taste.
Bake for 25-35 minutes, or until the pastry is puffy and golden brown. Serve warm and enjoy!
This braid after baking can be stored in an airtight container for 2 to 3 days and could even be frozen for 2 to 3 months. When you reheat it make sure you thaw it completely and bake at 375 degrees for about 10 minutes to warm it back up.
So you could even prepare it in advance for any upcoming party or potluck!
With all those layers of flavour this recipe will surely be a hit at your Big Game party!
What are your game day go to snacks/apps? Let us know if you give this recipe a whirl!
Who’s having a Super Bowl party? Any of those hands raised yet? We’ll even if they’re not, I’ve got another delicious dip recipe to share with your friends during the game!
Last year I did a super simple Buffalo Chicken Dip. This year, we’re doing a Beer Cheese Dip. We’ll be using Paulus Abbey’s Beer Cheese. Flavoured with a ton of wonderful craft beer, this cheese was created by Benedictine Monks in the second oldest Monastery in the Netherlands, it was lost to the ages until recently. Taste this time tested recipe, we promise you won’t find any cheese that’s quite as beer-filled as this one.
2tbsp KerrygoldUnsalted Butter
3tbsp All-Purpose Flour
3/4c Milk (divided)
1tsp Chef Mandala’s Smooth Dijon Mustard
1/4tsp Garlic Powder
1/4tsp Salt
1/8tsp Cayenne Pepper (plus more for garnish)
1c 9 Year Aged Cheddar (shredded)
2c Paulus Abbey Beer Cheese (shredded)
1/4c beer (a lager or an ale ) (optional)
In a medium sauce pan over medium heat melt the better. Whisk in the flour. Take the pan off of the heat and whisk in 2 tablespoons of the milk until smooth. Then whisk in 2 more tablespoons. Add 1/4 cup of the milk and whisk that until smooth followed by the final 1/4 cup of milk. Stir in the mustard, garlic powder, salt and cayenne. Return the pan to medium heat and stir until thick and bubbling, about 2-3 minutes. Remove from heat. Add the cheese one big handful at a time, whisking after each addition to melt it in. Feel free to add more seasonings to it if it’s not enough to your liking. Garnish with a touch of Cayenne or Paprika if you don’t want the extra spiciness.
Enjoy this warm with some Xochitl Tortilla Chips, East Shore Dipping Pretzels,Herrs Pretzel Bites, or even make your own soft pretzels! This is my favourite recipe, courtesy of Budget Savvy Diva. Simple, delcious, you can make them any time and season them however you’d like! This dip still tastes fantastic cooled down and can be reheated if you don’t finish all of it! I attempted to make my own Keto-friendly pretzels, but they were not the greatest, we wound up pulling out the Xochitl Tortilla chips afterwards to enjoy.
If you’re looking for just the right beer to enjoy with this a nice pilsner or ale will fit perfectly!
Bottle King's Vineyard Market 