Tag Archives: Wine and Dine

Backyard Vineyard, Baco Noir, Canada, Canadian wines, Diamond Estate, Icewine, Lakeview, Niagara, Okanagan Valley, Pillitteri, Wines from Canada

Canada Day for Expats: How to Celebrate July 1 in Germany

Posted on by Stephan Jurende
Münchner Stadtbalkon mit Blick auf die Frauenkirche: Holztisch mit kanadischer Flagge, zwei Butter Tarts auf einem weißen Teller, einer Brezel, einem Glas roséfarbenem kanadischen Eiswein und einer Flasche kanadischem Weißwein – Canada Day mitten in Bayern.
29
Jun

Do you miss Canada? Here’s your plan for July 1. It’s July 1. In Toronto, Vancouver, and Montreal, the streets are aglow with red and white. Somewhere, someone is grilling; somewhere, fireworks are going off; somewhere, someone is sipping a cold beer on a porch and thinking: This is Canada. And you? You’re in Germany. […]

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Cabernet Franc, Canada, Canadian wines, Dessert, Dessert wines, Grape Varieties, Icewine, Niagara, Pillitteri, Wines from Canada

Canadian Butter Tarts

Posted on by Stephan Jurende
Butter Tarts, kanadisches Dessert, Ontario, Ahornsirup, Pekannüsse, Eiswein, Cabernet Franc Icewine, Pillitteri, Niagara, Canada Day Rezept, kanadische Küche
26
Jun

Sweetness needs acidity—and an ice wine harvested in January There’s one question that’s debated more seriously in Canada than many political issues: Butter tarts—runny or firm? Anyone from Ontario has an opinion. Some want the filling to ooze out of the pastry shell at the first bite—warm and caramel-like, almost liquid. Others insist on a […]

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Backyard Vineyard, British Columbia, Cabernet Franc, Canada, Canadian wines, Grape Varieties, Okanagan Valley, Red wines, Wines from Canada

Tourtière – Canadian Spiced Meat Pie

Posted on by Stephan Jurende
Goldbraune Tourtière auf rustikalem Holztisch, angeschnitten mit sichtbarer Hackfleischfüllung, daneben ein Rotweinglas mit tiefem Rubinrot, Preiselbeersoße und Cornichons als Beilage
24
Jun

Two Canadas at One Table: Québec Meets the Okanagan Valley Tourtière is Québec. Not in a geographical sense—the meat pie is eaten throughout Canada today—but in an emotional one. It’s the dish that French-Canadian families have been serving for generations at Christmas, New Year’s Eve, and major holidays: ground pork and beef, seasoned with cinnamon, […]

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Baco Noir, Cabernet Franc, Cabernet Sauvignon, Cabernet Sauvignon, Canada, Canadian wines, Niagara, Red wines, Wines from Canada

Deluxe Poutine with Pulled Pork & Caramelized Onions

Posted on by Stephan Jurende
Tiefer Teller mit Poutine Deluxe – goldbraune Pommes unter dunkler Gravy, Käsebruch angeschmolzen, Pulled Pork und karamellisierte Zwiebeln obenauf, daneben ein Rotweinglas mit tiefem Rubinrot
22
Jun

A nine-year-old Niagara red wine doesn’t need a beer after work—it needs poutine Poutine is not a meal that makes excuses. French fries, cheese curds, brown gravy—for over sixty years, it’s been Canada’s unofficial answer to the question of what to eat when you really want to eat. The deluxe version adds pulled pork, caramelized […]

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Canada, Canadian wines, Diamond Estate, Lakeview, Niagara, Riesling, Sparkling wines, Wines from Canada

Maple Salmon with Ginger, Lime, and Sesame. Bring on Canada Day!

Posted on by Stephan Jurende
Ahornglasierter Lachsfilet mit karamellisierter Glasur, schwarzem und weißem Sesam und frischen Korianderblättern auf einem weißen Teller, daneben ein Sektglas mit goldenem Riesling-Secco
18
Jun

Maple syrup is not a dessert flavoring Maple syrup is a choice. When you pour it into a hot pan and begin to caramelize the salmon in it, you get one of the most beautiful flavors a kitchen can offer—deep, warm, with a hint of smoke that blends with the fish’s fat to create a […]

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Mansion House Bay, Marlborough, Marlborough, New Zealand, New Zealand Wines, New Zealand wines, Pinot Noir, Rosé, Whitehaven Wines

Burrata with Watermelon, Prosciutto, and Basil Vinaigrette

Posted on by Stephan Jurende
Aufgebrochene Burrata auf Wassermelonenstücken und hauchdünnem Prosciutto, beträufelt mit grüner Basilikum-Vinaigrette, daneben ein Rosé-Weinglas mit leuchtendem Lachsrosa
16
Jun

Three minutes with a knife, ten minutes of summer Burrata isn’t a dish. It’s a choice for summer. The knife slicing through the watermelon, the prosciutto that melts on your tongue before it even leaves the plate—and the burrata, which you tear open and let its creamy interior spill over everything beneath it. No stove, […]

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Canada, Canadian wines, Gewürztraminer, Niagara, Pillitteri, Riesling, white wines, Wine and Dine, Wine and Food, Wines from Canada

Shrimp Ceviche with Mango, Lime, and Cilantro

Posted on by Stephan Jurende
Garnelen-Ceviche mit leuchtend rosa Garnelen, gelben Mangowürfeln, grünem Koriander und Avocadoscheiben in einer weißen Schale, daneben ein Weißweinglas mit goldenem Pillitteri Gewürztraminer Riesling
12
Jun

Acid is the fastest flame in the world Ceviche isn’t just a summer dish. It’s the very definition of summer. No stove, no oven, no waiting—just a knife, a bowl, and the knowledge that acidity is the most powerful tool in the kitchen. Lime juice does what a flame would do: it transforms. Raw shrimp […]

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Canada, Canadian wines, Niagara, Pinot Noir, Queenston, Red wines, Wines from Canada

Duck breast with strawberry-balsamic reduction & thyme

Posted on by Stephan Jurende
Entenmagret in Scheiben geschnitten mit glänzend knuspriger Haut auf dunkelroter Erdbeer-Balsamico-Sauce, frische Erdbeerhälften und Thymian daneben, ein Rotweinglas mit leuchtendem Pinot Noir im Hintergrund
10
Jun

June has two weeks when everything is just right—this is one of them Strawberries in June aren’t just a dessert. They’re a choice. Reduce them with balsamic vinegar, deglaze with a splash of red wine, and add fresh thyme, and you’ll get a sauce that no chef would have to invent—it just comes together. Serve […]

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Canada, Lakeview, Niagara, Viognier, white wines, Wine and Dine, Wine and Food, Wines from Canada

Zucchini Flower Risotto with Lemon, Parmesan, and Ricotta

Posted on by Stephan Jurende
Cremiges Zucchiniblüten-Risotto mit leuchtend gelben Blüten, Parmesanspänen und Zitronenabrieb in einem tiefen weißen Teller, daneben ein schlankes Weißweinglas mit hellgoldenem Viognier, frische Zitrone und Zucchiniblüten als Dekoration
09
Jun

Everything has its time to bloom—and that time is now Zucchini blossoms are impatient. They’re on the market for two or three weeks, then they’re gone. If you hesitate, all you’ll get is zucchini. If you grab them, you get something that defies categorization: tender, slightly sweet, almost translucent—and yet with a presence that transforms […]

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Canada, Canadian wines, Chardonnay, Diamond Estate, Niagara, white wines, Wine and Dine, Wine and Food, Wines from Canada

Brown Butter Gnocchi with Sage, Zucchini Flowers, and Parmesan

Posted on by Stephan Jurende
Brown Butter Gnocchi mit knusprigem Salbei, gelben Zucchiniblüten und geriebenem Parmesan in einem tiefen weißen Teller, daneben ein Weißweinglas mit goldgelbem Chardonnay, Zitronenabrieb als Dekoration
05
Jun

Canada’s take on the art of simplicity Brown butter isn’t a sauce. It’s a choice. The moment when butter stops being butter and starts to smell of hazelnut, caramel, and depth—that is the moment this dish has been waiting for. Toss the gnocchi in it, add sage leaves that crisp up and release their oil, […]

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