by Anne Popoff

In case you have not heard about this phenomenon yet, Seriously Cool Chardonnay is an Ontario venture to promote Canadian VQA Chardonnay, first in England and then in New York City this March (www.coolchardonnay.ca). It is the brainchild of Bill Redelmeyer from Southbrook Vineyards in Niagara-on-the-Lake (NOTL). The wines were tasted by esteemed wine media in the UK and got rave reviews last spring. So this year, the Americans will get a chance to taste our Canadian Chardonnay goodness.

I had the opportunity to taste most of them yesterday and I must say the one is better than the other! All of them are different, thanks to regional terroir, winemaking skills and micro-climates, but the end result is always delicious. Let me pass a few of the wines in review, in no particular order.

First, a 100% Chardonnay based sparkling wine, well worth-mentioning , not only because it hails from Prince Edward County, but because it is truly delicious! Huff Estates Winery produces the 2006 Peter F. Huff Blanc de Blancs ($39.95 retail). The sparkling is made in the méthode champenoise and spends three years on lees before its release. It is crisp, refreshing, with mineral and apricot notes, a hint of toastiness and very tasty on its own. The 2007 will soon be released – I recommend a visit to the winery to taste it and Huff Estates’ other wine offerings! (www.huffestates.com)

Colaneri Estate Winery is a brand new winery in NOTL, soon to open its doors to the public. In the meantime, a lovely Chardonnay was on offer at the tasting: the 2008 ‘Paese’ , a wine made in the appassimento manner (where grapes are left longer on the vine, then manually harvested and put out to dry on straw mats to concentrate the sugar content and the flavours). This delightful wine has aged 13 months in old and new French oak barrels – hence the butterscotch, creaminess and smokiness on the palate. A balanced wine with a hint of lime on the finish, it retails for $34.95 on line (www.colaneriwines.com)

And lastly for today, as there will be a part two to this post, here is the 2008 Mottiar from Malivoire Wine Company (www.malivoire.com), situated in Beamsville. This limited edition Chardonnay is from a single vineyard, clean, with excellent balanced acidity, good minerality, with baked apple, pear, some smokiness and a nice hint of caramel . At $29.95, this is a perfect example of a white Burgundy made in Ontario.

The prices of these wines may seem a little intimidating, but the reality is if you were to pay the same for a premium Chardonnay from Burgundy or California , transportation costs enter seriously into the final price. Whereas here in Canada, we know our climate and our soils, the end product is local, reflects our heritage and tastes darn good!

I’ll keep you informed on the best wines, noteworthy restaurants and occasionally, I’ll talk about a great book or neat travel destination. All things I am passionate about. As a former investment banker, I had the good fortune to be able to switch careers and became a certified sommelier here in Toronto. This has led me to get involved with the Canadian Association of Professional Sommeliers and I am now the President of the Ontario Chapter (www.capsontario.ca). Anne Popoff

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by Rose Reisman

serves 6

Frozen green peas mean you can enjoy this recipe any time of year. In the summer try serving it cold. The fennel adds a hint of licorice flavor that goes well with the sweet peas.

1. Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium heat. Add the onion, fennel and garlic. Sauté for 5 minutes or until the vegetables just begin to soften.

2. Add the stock and potato and 31/2 cups of the green peas. Bring to a boil, reduce the heat and simmer, covered, for 20 minutes or until the potato is just tender.

3. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add the milk and the remaining 1/2 cup of peas. Heat through. Serve the soup in bowls, and garnish with sour cream and fresh mint.

per serving Calories 177 • Protein 10 g • Carbohydrates 28 g • Fiber 7.6 g • Total fat 3.1 g • Saturated fat 0.8 g • Cholesterol 4 mg • Sodium 489 mg • prep time 15 minutes • cook time 20 minutes • make ahead Prepare up to a day in advance and reheat gently. • nutrition watch: Green peas provide nutrients such as vitamin K, which is important for maintaining bone health.

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Sweet potatoes are the newest craze. They are more nutritious than regular potatoes and contain antioxidants that may help in the fight against cancer. Beware of those in restaurants, as they are usually deep fried.

1. Preheat the oven to 425°F. Lightly coat a rimmed baking sheet with cooking spray

2. Cut the sweet potatoes in half lengthwise and then cut each half into 4 wedges. Lightly coat with cooking spray. Place on the prepared baking sheet.

3. Combine all the remaining ingredients except the parsley in a small bowl. Brush half the maple syrup mixture over the sweet potatoes.

4. Bake in the center of the oven for 20 minutes. Turn and brush with the remaining maple syrup mixture. Bake another 15 minutes or until tender. Sprinkle with the parsley.

per serving Calories 170 • Protein 2.1 g • Carbohydrates 30 g • Fiber 3.9 g • Total fat 4.5 g • Saturated fat 0.2 g • Cholesterol 0 mg • Sodium 12 mg • prep time 10 minutes • cook time 35 minutes • make ahead Prepare early in the day and reheat in a 350°F oven for 10 minutes or just until hot. • nutrition watch Sweet potatoes are an excellent source of vitamin A, which is beneficial for your eyes. They are also a very good source of vitamin C, to maintain your children’s immune system.

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by Anne Popoff

Just in time for Valentine’s Day! A most tasty Champagne has made its way to the General List offering at the LCBO. Not that one needs an excuse for Champagne, but this is the perfect occasion to try a new one. At $39.95, Champagne G. H. Martel & Co Cuvée Victoire Prestige Brut (LCBO # 190025) has arrived in a liquor store near you.

The history of this particular house is fascinating. The Rapeneau family hails from the Marne. Family members have been involved in the wine-trade since the first half of the 19th Century. In 1925, Ernest Rapeneau established a Champagne négociant company and ever since, the Rapeneau focus has been exclusively on champagne.

Most Champagne producers buy all or most of their grapes from independent growers. The Rapeneau family has taken a different tack, re-investing much of their profits in acquiring premium vineyard sites. In this way, they have better control of the cost of raw materials as well as their quality. Included are vineyards originally planted by Charles de Cazanove in the early 1800’s as well as G.H. Martel, Château Bligny and others.

With 420 acres of family-owned vineyards and a further 2000 acres under their control, the Rapeneau family is France’s largest independent vineyard-owner and producer of Champagne. In addition, the family maintains the largest collection of Champagne glassware in the world, with over 1000 unique examples of stemware used in the service of champagne.

Up until five years ago, all of the company’s growth has come from the domestic market of France. Now, there are Rapeneau family champagnes sold in the United Kingdom and Asia. And in the past two years, Jean-Rémy Rapeneau has begun to develop their brands in the United States- and now in Canada. As a result, Rapeneau family champagnes hold down the #6 world ranking for champagne sales.

Tasting notes

This delicious Champagne is composed of the classic trio: 65% Pinot Noir, 15% Pinot Meunier and 20% Chardonnay. Creamy and soft with smooth flavours of brioche, strawberry and lemon curd, it will accompany any of your Valentine’s Day gourmet recipes or even on its own, to start the celebration!

I’ll keep you informed on the best wines, noteworthy restaurants and occasionally, I’ll talk about a great book or neat travel destination. All things I am passionate about. As a former investment banker, I had the good fortune to be able to switch careers and became a certified sommelier here in Toronto. This has led me to get involved with the Canadian Association of Professional Sommeliers and I am now the President of the Ontario Chapter (www.capsontario.ca)

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by Anne Popoff

Sometimes all you want is an uncomplicated, easy sipping glass of white wine. So I am presenting you today with a delicious white wine from the Bergerac region of France. Bergerac is south-east of Bordeaux, in the Dordogne, but is considered to be part of the South West region of wines in France. Bergerac grows the same grapes as in Bordeaux, but in a slightly more rustic style. This makes for wines that are drinkable sooner and are a bit sunnier in flavour, given that the weather there is already more continental (cooler winters, hotter summers).

This particular wine, Grand Gaillard Sauvignon Blanc 2009 is untypical for this varietal (LCBO, #168500, $12.95). It is not an in-your-face New Zealand style, nor is it the restrained Bordeaux version, and definitely not the grassy Loire version either. It is unique in its approach to the classic grape.

This very affordable Sauvignon Blanc, with a screw cap at that, is in fact full of pleasant surprises: on the nose, no immediate typical aromas, yet a certain fruitiness with white blossom floral notes. Then on the palate, all sorts of interesting developments: first, a crisp, citrus attack, followed by a velvety, almost lanolin-like, mouth feel, ending on a fruity (think apples, pears, some gooseberry and citrus) note. All in all, a balanced wine, which hits you on many levels, all satisfying, and only 12.5% alcohol.

Grand Gaillard, which in French means a strapping lad, is appropriate for many occasions: to wind down after a long day’s work, as an aperitif, nicely chilled, with dinner (any fish, light non-tomato based pasta, roast chicken with lemon and rosemary, a creamy wedge of soft Ontario goat’s cheese, or a hard, aged goat’s milk cheddar.

Santé!

Anne Popoff is our wine columnist. I’ll keep you informed on the best wines, noteworthy restaurants and occasionally, I’ll talk about a great book or neat travel destination.  As a former investment banker, I had the good fortune to be able to switch careers and became a certified sommelier here in Toronto. This has led me to get involved with the Canadian Association of Professional Sommeliers and I am now the President of the Ontario Chapter (www.capsontario.ca)

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2. Anne Popoff, certified professional sommelier
3. Wines of Sicily

We are overjoyed to announce a brand new and dynamic web series featuring culinary celebrity and expert nutritionist, Rose Reisman, especially for Tempo Toronto readers – in high definition video. You’ve heard her on 680FM, now you can see Rose in “Cooking With Rose” right here on Tempo Toronto from the middle of November.

The episodes will be featured regularly over the coming months, and cover sumptuous yet healthy dishes for all to enjoy, including desserts, holiday cooking, heartwarming soups and cooking with a loved one – plus plenty more that we can’t tell you about yet. It’s all a wonderful surprise coming for you.

We’ve been featuring some of Rose’s wonderful recipes from her latest of 17 books Rose Reisman’s Family Favourites since the summer. Now we bring her expertise to Tempo Toronto in video. We’ve also partnered with KitchenAid, Metro and Le Creuset to create this.

Come back later in November to see the first episode.

A little about Rose Reisman

Rose   is a savvy entrepreneur whose strength lies in recognizing the ever-changing needs of the marketplace. She began by self-publishing a general cookbook in 1988, but in 1993, she realized that the need to change her own lifestyle was definitely part of something much bigger. Her hunch hit the mark. Her 1993 cookbook, Rose Reisman Brings Home Light Cooking sold over 400,000 copies. Over the last few years, Rose Reisman has extended her health and wellness principles into a multitude of various businesses.

As one of this country’s leading authorities on the art of eating and living well, Rose has penned numerous cookbooks and columns, she’s worked as a caterer, restaurant consultant, TV and Radio personality, public speaker, teacher, corporate health and wellness consultant, and is also the mother of four active children. From 2000 to 2004, she ran a highly successful cooking school and in 2004 launched Rose Reisman Catering, The Art Of Eating Well.

Rose is a Registered Nutritional Consultant from the Canadian School of Natural Nutrition, and holds several university degrees, including a BA and an MBA from York University and a B.Ed. from the University of Toronto. Most recently, Rose won the prestigious Schulich School of Business Alumni Recognition Award for Outstanding Public Contribution.

In March 2010, Rose launched her new book, Rose Reisman’s Family Favourites, published by Whitecap. To date, she has written more than 17 books and has contributed over $1 million for breast cancer research.

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Sure. Pumpkin Pie is traditional for Thanksgiving. Sometimes, though, it’s good to have a change. Our men seem to just love pumpkin desserts as long as they are spiced and sweet. So, you can keep Fall’s pumpkin tradition going, or just use up any leftover pumpkin in the most delicious of ways. Here are two delicious dessert alternatives, easy to make, and the best part is there’s barely any cooking involved. Happy Thanksgiving!

Pumpkin Banana Mousse Tart

Serves 8

Base

Filling

Preheat oven to 350 degrees. Combine the graham crumbs, sugar and cinnamon, add the melted butter and stir thoroughly, and pour into an 11 inch loose-bottomed tart pan. Press evenly into the sides first, then the bottom. Bake for 10 minutes, and leave to cool.

Place the pumpkin puree, half and half cream, brown sugar, salt, cinnamon and nutmeg in a heatproof bowl over a pan of simmering water for about 5 minutes, until hot. Beat the egg yolks into another bowl, stir a little of the heated pumpkin mixture into the eggs to heat the eggs (called tempering). Put the egg mixture into the pumpkin mixture and stir for 4-5 minutes until the mixture thickens, then remove from the heat.

In a small bowl, sprinkle the gelatine into ¼ cup cold water, and add this along with the orange zest and banana to the pumpkin mixture. Mix well, and allow to cool.

Whip the cream until soft peaks form, then add the sugar and beat until the peaks become firm. Carefully fold this into the cooled pumpkin mixture and pour into the tart shell. Chill well for at least 2 hours.

Decorate by piping whipped cream around the edge of the mousse tart and sprinkle some orange zest on top.

Pumpkin cheesecake

Serves 8

Base

Filling

Topping

Melt butter in a saucepan. Stir in the demerara sugar and oatcake biscuit crumbs. Press evenly over the bottom of a greased 8-inch spring-form cake tin. Chill while you make the filling.

Soften the cheese in a large mixing bowl. Beat in the egg yolks, brown sugar, lemon rind, spices, sour cream and pumpkin puree. Put the gelatine and water in a small heatproof bowl over a pan of hot water, and stir until the gelatine has dissolved, then beat this thoroughly into the cheese mixture. Leave on one side until the mixture begins to set.

Whisk the egg whites until stiff, then whisk into the fruit sugar. Fold lightly and thoroughly into the cheese mixture. Spoon the mixture into the prepared tin, and shake the tin gently to level the surface. Chill for 3-4 hours or until the filling is set.

Carefully release the sides of the tin from the cheesecake, leaving the set cheesecake on the base of the tin. Mix the honey and nuts together and spoon evenly over the top of the cheesecake before serving.

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from Rose Reisman’s Family Favourites

Serves 2

1 tsp vegetable oil

1/3 cup finely chopped onion

1/2 tsp chopped garlic

3/4 cup sliced mushrooms

1/4 cup diced red bell pepper

1/2 cup egg substitute (or 2 large eggs)

3 egg whites

1/3 cup low-fat milk

1 cup fresh baby spinach

1/2 cup shredded havarti

2 Tbsp chopped parsley

To enhance the flavor, use wild mushrooms such as oyster, shiitake or portobello. Button mushrooms work as well, but be sure to sauté on a higher heat so the excess liquid evaporates.

1. Lightly coat a small nonstick skillet with cooking spray. Add the oil and set over medium heat. Add the onion and garlic and sauté for 3 minutes, or until the onion is soft and lightly browned. Add the mushrooms and red pepper and cook for 5 minutes, or until the mush¬rooms are slightly dried. Set aside.

2. Wipe out the skillet and respray. Combine the egg substitute, egg whites and milk. Cook for 4 minutes over medium heat or until the egg begins to set. Add the onion and mushroom mixture, spinach and cheese. Cover and cook another 2 minutes, or until the cheese melts.

3. Slip the frittata onto a serving platter with a spatula. Cut into wedges, garnish with parsley and serve immediately.

The numbers

per serving Calories 205 • Protein 19 g • Carbohydrates 8 g • Fiber 1.3 g • Total fat 10.4 g • Saturated fat 4.2 g • Cholesterol 17 mg • Sodium 320 mg • prep time 10 minutes • cook time 14 minutes • nutrition watch Phytonutrients found in mushrooms have cancer-fighting properties.

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by Edith Jakobs

How many people do you know that have food sensitivities or allergies? They can cause rashes, breathing issues, ADD, digestive problems and – for those that have IBS or IBD – some of these foods can cause intense symptoms.

When visiting the Bracebridge health food store while out of town a few weeks ago, I found an amazing new product call Beat the Wheat, it’s a fresh egg pasta made in Muskoka. Adam Palubiski and Stephanie Dunn co-founded this companyin March 2010. The product contains no wheat or gluten and no salt,and  it’s very easy to cook: just boil water put pasta in for only 30 seconds and its done. This product also freezes very well, but do not thaw – just place in boiling water for 30 to 60 seconds. It’s a great tasting alternative to the dried brown rice pasta that is now readily available.

Next time you’re on a day trip outside Toronto/GTA, you can  find Stephanie at the famers’ markets in Gravenhurst on Wednesdays, Huntsville on Thursdays and Bracebridge on Saturdays. You can also purchase it at the Bracebridge health food store and in Port Carling at Opulence Gourmet food shop. The pasta comes in to shapes, Spaghetti and Tagliatelle

Try this meaty sauce and just pour it over the Tagliatelle or Spaghetti

Serves: 4

Ingredients

• 3 tablespoons of olive oil

• 3 onions, cut into large chunks

• 2 carrots, cut into large chunks

• 3 garlic cloves

• 2 cups of button mushrooms

• 3 stalks of celery, cut into large chunks

• 2 tablespoons of olive oil

• 6 ounces of pancetta or bacon, sliced thinly

• 8 ounces of ground beef

• 8 ounces of ground pork

• 8 ounces of ground veal

• 1 can of tomato paste

• 2 cups of red wine

• 2 bay leafs

• 1 large can of stewed tomatoes

• salt and pepper

Directions

1. Pulse onions, carrots, garlic cloves, mushrooms, celery and olive oil in a food processor until finely chopped. This may need to be done in several batches.

2. Heat a large sauté pan with the olive oil and add pancetta. Fry until golden, aromatizing the oil with the rich flavour of the Italian bacon. Add the vegetable mixture and sauté until it begins to caramelize. Add ground meats and stir vigorously to break apart. Stir in the tomato paste, red wine, bay leaf and stewed tomatoes and continue to stir and break up any chunks of meat. Simmer for about 30 minutes, until the sauce has thickened and all the flavours have blended. Taste and season with salt and pepper.

Edith Jakobs is owner of Opulence Catering and Gourmet Food Shop Port Carling and Toronto.

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by Edith Jakobs

Winding Fences is a local Muskoka farm that is raising animals naturally. The meats they provide are totally organic with no steroids or hormones. What you get is great tasting meat, just like what you’re Grandparents used to eat.

They raise pigs that are fed a strict diet of mixed grain, corn and minerals as well as vegetables from their garden. No processed foods, breads or fillers are ever used to make up there custom feed program. In response to a growing demand for better tasting pork they began raising Berkshire pigs in late 2008. Recognized as superior flavored pork by chefs from around the world, Winding Fences is proud to be one of the few farms to reintroduce this heritage breed.

Here’s a bit of a twist on what I usually write about – a great grilling idea, from my dear friend Ted Reader. (You know Ted: he is the chef that made the world’s largest hamburger last month in Toronto topping the scales off at whopping 590 lbs…as Ted says its pure burger heaven. He made the Guinness World Book of Records beating last record of 185 lbs.) Wow your guests and family with this truly amazing recipe created by the master himself. Grab a cold Muskoka Cream Ale and get to work…your patience will truly pay off.

You can do this recipe on a gas grill but a charcoal/hardwood smoker works so much better. Low and slow is the key. Take it easy, have patience and tend the fire.

You need…

Ted Reader’s World Famous BBQ Bone Dust BBQ Seasoning and Beerlicious BBQ Sauce

½ cup Bone Dust BBQ Seasoning

2 x 3-5 lbs bone in Pork Picnic Shoulders

Kosher salt, cracked black pepper and crushed red chillies to taste

1 cup Apple Cider Vinegar. I use White House Apple Cider Vinegar out of the USA. Hard to get here so I order it direct from White House. It’s what makes this recipe.

1-1 ½ cups Beerlicious Barbecue Sauce (or more)

1 doz soft white rolls, thick cut white bread

Rub the pork picnic shoulders with Bone Dust BBQ Seasoning rubbing the seasoning into the meat so it adheres. Trust me this burger seasoning is made up of my original Bone Dust BBQ Seasoning recipe from all my cookbooks. It rocks. If you want you can let the meat stand overnight refrigerated to allow the seasonings to penetrate the meat, but it is not required.

Set your smoker up according to manufacturer’s instructions.

Adjust the heat to maintain the smoker at no more than 180 F to 225˚F. Smoke the shoulder for 6-8 hours adding smoking chips or chunks as required and adding charcoal as required maintaining a temperature of 180-225 degrees F. .

Take the pork out of the smoker and double wrap in aluminum foil and return to smoker. Maintain temperature and continue to cook for 4-8 hours longer until the meat reaches an internal temperature of 200-220 degrees. A thermometer works but what I like to do is after about 12 hours I check the meat by giving the bone in the picnic shoulder a twist. If there is resistance wrap it up and continue if the bone spins cleanly from the meat it done. Unwrap, allow to cool for 15-20 minutes. Remove pork rind and bones and discard. Using (extremely clean) rubber gloves shred the meat into strips.

Season shredded pork to taste with kosher salt, cracked black pepper and crushed red chillies. Add apple cider vinegar and Beerlicious BBQ Sauce. Mix well

Serve on warmed buns with Mustard Coleslaw

Now ya got some pulled BBQ Pork

Serves 8 or more

Bonus recipe

Crazy Canuck Ribs

A sticky Quickie!

You Need… My World Famous BBQ – Crazy Canuck Sticky Chicken and

Rib Sauce and my original Bone Dust BBQ Seasoning!

Get Ready…

4 1½ lb Racks of Maple Leaf® Moisture Enhanced baby back ribs

½ cup Bone Dust BBQ Seasoning

1 medium Onion, chopped

2 Jalapeno peppers, chopped

3 cloves Garlic minced

2 cans Muskoka Cream Ale

2 cups Crazy Canuck BBQ Sauce

Get Grilling!

• Using a sharp knife, diamond score the membrane on the backside of the ribs.

Get Rubbin’ and Lovin’ the ribs with the Bone Dust pressing the seasoning

into the meat so that it adheres.

• Preheat your oven to 325ºF.

• Place the onions, garlic and jalapenos in the bottom of a roasting pan.

• Lay the ribs meat side down on top of the onion mixture. Pour in the beer and

cover with lid or aluminum foil.

• Braise ribs in oven for 1½ hours until tender or until you can pull a rib bone easily

from the meat. Remove from oven and let cool and then head to the grill!

• Preheat grill to medium high approximately 350 to 450ºF.

• Grill ribs for 6 to 8 minutes per side basting liberally with Crazy Canuck

until the ribs are lightly charred and heated through and really sticky

from the sauce.

• Serves 4 – 8

Edith Jakobs is owner of Opulence Catering and Gourmet Food Shop located in both Toronto and Muskoka www.opulenceevents.com

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