Mushroom & Brie Flatbread with Roasted Garlic & Onion Jam

If you saw us at any of our Christmas shows over the holidays, you may have noticed we have a new product. Our Roasted Garlic & Onion Jam, made it’s debut in November, and despite it’s instant hit, some of you have been wondering what to do with it. It makes a great addition to soups, or stews, or sauces, and is also great on this Mushroom & Brie Flatbread.

Mushroom & Brie Flatbread with Roasted Garlic & Onion Jam

Mushroom & Brie Flatbread with Roasted Garlic & Onion Jam
Yields 2
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Pizza Dough
  1. 1 Tbs. active dry yeast
  2. 3/4 cup warm water
  3. 2 3/4 cups all-purpose flour
  4. 2 teaspoons fine sea salt
  5. 2 tablespoons olive oil
  6. cornmeal for rolling
Topping
  1. 200g Cremini Mushrooms thinly sliced
  2. TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM
  3. 4 ounces double cream brie cheese, cut into small pieces
  4. Fresh Thyme
Make the pizza dough
  1. Add yeast to warm water and let bloom for a couple of minutes.
  2. In a food processor add the flour and salt and mix. Add the olive oil and with the motor running slowly poor in the water/yeast mixture. Continue to process until dough comes together in a ball.
  3. Remove dough from process or a kneed a couple of times and form it into a ball. Rub the ball with olive oil and place in a large bowl. Cover with plastic wrap or a kitchen towel and allow to rise for at least 1 hour.
  4. Once the dough has risen, divide into 2 balls. If you don't intend to use them right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
Prepare the topping
  1. Heat 1 tablespoon olive oil in a fry pan over medium heat. Add mushrooms and season with salt and pepper. Sauté until the mushrooms are tender and juices evaporate, about 5 minutes.
Assemble the pizza
  1. Preheat your oven to 500°F.
  2. When you're ready to go, sprinkle a bit of cornmeal on top of a square of parchment. Stretch your dough into a circle, then lay on the parchment and roll out nice and thin. The cornmeal will help give you a crispy authentic crust, and the parchment will make it easy to move the pizzas from your counter to the oven.
  3. Spread TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM on top of the crust. Top with mushrooms and brie, and sprinkle with fresh thyme.
  4. Slide the pizza onto the Baking Sheet and bake for 8-10 minutes or until crust is golden.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Bacon Cheeseburger Meatloaf

You really can’t go wrong with a classic bacon cheeseburger, but sometimes you need to mix it up a bit. Loaded with beer braised onions, sharp cheddar, and of course bacon, this meatloaf is definitely not your momma’s meatloaf (sorry mom). 

Bacon Cheeseburger Meatloaf

Bacon Cheeseburger Meatloaf
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 1 medium yellow onion, diced
  2. 1 tablespoon olive oil
  3. 2 teaspoons brown sugar
  4. 3/4 cup TREE BREWING THIRSTY BEAVER AMBER ALE or OLD SKOOL STOUT
  5. 1 pound lean ground beef
  6. 1 cup Panko bread crumbs
  7. 1/2 cup milk
  8. 1/2 cup TASTE OF THE OKANAGAN BACON KETCHUP, divided
  9. 1 tablespoon TASTE OF THE OKANAGAN MAGIC SEASONING
  10. 1 tablespoon Worcestershire sauce
  11. 1 large egg
  12. 8 ounces mild cheddar cheese, shredded
  13. 1 pound bacon, uncooked
Instructions
  1. Preheat oven to 350°F.
  2. Heat olive oil in a large pan over medium heat. Add diced onion and salute until translucent. About 10 minutes.
  3. Sprinkle with brown sugar and allow onions to caramelize for a couple of minutes. Pour in TREE BREWING BEER and simmer until almost all the liquid is absorbed. Allow to cool.
  4. In a large bowl combine beef, bread crumbs and milk.  Pouring milk directly over bread crumbs.  Add 2 tablespoons TASTE OF THE OKANAGAN BACON KETCHUP, Worcestershire and steak seasoning and onions. Set aside.
  5. In a small bowl, crack egg and beat it slightly.  Add egg to large bowl with meat mixture.
  6. Combine well with hands, being careful not to overwork the meat mixture.
  7. Divide in meat mixture in half.  Place first half into 7x10” baking dish and form into a flat meatloaf  Gently press the center in to create a rim around the outside of the meatloaf.  Add shredded cheese into the center of the meatloaf.  Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan.  Set on top and press the sides together to seal in the cheese.  Form into a loaf shape. You may notice cracks in the loaf.  Run your hands under warm water and then across the meatloaf to smooth the cracks out.  Set meatloaf aside.
  8. Top meatloaf with remaining TASTE OF THE OKANAGAN BACON KETCHUP and arrange bacon slices over the top of the meatloaf.  Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side.  Arrange remaining bacon over the top.  Tuck the ends of the bacon under the meatloaf (this prevents curling).
  9. Place meatloaf in the oven and bake until bacon is crispy, about 1 hour.
  10. Remove from oven.  Allow to rest uncovered for 20 minutes.  Serve and enjoy!
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Fall Salad with Candied Almonds and Cranberry Pear Vinaigrette

A delicious salad full of autumn flavours. It makes a great accompaniment to your Thanksgiving meal and comes together in a snap with the help of pre-washed mixed baby greens.

Fall Salad with Candided Almonds & Cranberry Pear Vinaigrette

Fall Salad with Candided Almonds & Cranberry Pear Vinaigrette
Serves 4
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For the Almonds
  1. 1/3 cup sliced Almonds
  2. 1/3 cup sugar
For the Salad
  1. 1/2 cup thinly sliced red onion
  2. 1/4 cup sweetened dried cranberries
  3. 140g soft goat cheese
  4. 4 cups lightly packed baby greens
  5. 1 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
  6. TASTE OF THE OKANAGAN CRANBERRY PEAR VINAIGRETTE
For the Almonds
  1. Heat a small skillet over medium-high heat. Add the almonds and lightly toast, stirring. Add the sugar, and cook, stirring until the sugar melts and the almonds are evenly coated. Transfer to a foil-lined baking sheet, stirring to separate the nuts. Let cool.
To assemble the salad
  1. Place the spinach, onions, and pears in a large bowl. Shake the dressing and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 4 salad plates. Scatter the cranberries, candied almonds and crumbled goats cheese over the top(s). Serve immediately.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Salmon with Brewhouse Mustard Cream Sauce and Drunken Orzo

Fancy enough for a dinner party, but easy enough for a week night meal. Serve it with our drunken orzo and a side of steamed asparagus and there won’t be any leftovers.

Salmon with Brewhouse Mustard Cream Sauce and Drunken Orzo

Salmon with Brewhouse Mustard Cream Sauce and Drunken Orzo
Serves 4
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For the Orzo
  1. 1 medium shallot, minced
  2. 2 cloves garlic, minced
  3. 1 tablespoon olive oil
  4. 1 tablespoon unsalted butter
  5. 1 cup of Orzo pasta
  6. 1 cup Chicken Broth
  7. 1 cup TREE BREWING KNOX MOUNTAIN BROWN ALE
  8. 2 tablespoons chives
  9. 1/2 cup almond slivers
For the Salmon
  1. 4 salmon filets
  2. 2 tablespoons olive oil
  3. salt & pepper
For the Brewhouse Mustard Cream Sauce
  1. 2 tablespoons olive oil
  2. 1 medium shallot, minced
  3. 2 cloves garlic, minced
  4. 1/2 cup TREE BREWING KNOX MOUNTAIN BROWN ALE
  5. 2 tablespoons TASTE OF THE OKANAGAN BREWHOUSE STONED MUSTARD
  6. 1/2 cup chicken or vegetable broth
  7. 1/2 cup cream
Instructions
  1. n a pot over medium-high heat add olive oil and shallots. Sauté for 5 minutes. Add garlic and orzo cook one minute more. Add the butter, chicken broth and beer. Cover and reduce heat to low. Simmer for 20 minutes.
  2. Once orzo is cooked, add the chives and almonds and toss to combine.
  3. Pat salmon dry with a paper towel, then sprinkle with salt & pepper.
  4. In a pan over medium-high heat, add olive oil and heat until hot but not smoking.
  5. Add salmon skin side down and cook undisturbed until skin is crispy and salmon is almost cooked through. Flip salmon and cook for 1-2 minutes more. Remove from pan and set aside.
  6. To make the sauce add remaining oil and shallots to the pan and cook until softened. Add garlic and stir.
  7. Add beer and deglaze the pan, being sure to scrape up any browned bits. Add the mustard and broth and cook until slightly reduced, about 6-8 minutes. Stir in cream and simmer until thickened, about 8-10 minutes.
  8. Serve salmon on top of drunken orzo and drizzle with brewhouse mustard cream sauce.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Beer Cheese Muffins

We’ve taken classic beer bread and turned it into single serve muffins. Gooey cheese and roasted garlic paired with your favourite beer, these muffins are great any time of the day. Serve them with a hearty stew, spicy chili or even part of your breakfast spread. Yes, now you can have beer for breakfast. 

Beer Cheese Muffins

Beer Cheese Muffins
Yields 12
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Prep Time
5 min
Cook Time
1 hr 15 min
Prep Time
5 min
Cook Time
1 hr 15 min
Ingredients
  1. 1 head garlic
  2. 1 tablespoon olive oil
  3. 1/2 cup butter milk (Whole milk works too)
  4. 1/2 cup TREE BREWING THIRSTY BEAVER AMBER ALE
  5. 2 large eggs
  6. 3 tablespoons unsalted butter, melted
  7. 2 cup freshly grated aged cheddar (don’t use preshredded)
  8. 2 cups all-purpose flour
  9. 2 teaspoons baking powder
  10. 1 tablespoon sugar
  11. 2 tablespoons TASTE OF THE OKANAGAN MAGIC SEASONING
Instructions
  1. Preheat oven to 425°F
  2. Cut the tip off the head of garlic, exposing the cloves. Place on a small sheet of tinfoil and drizzle with olive oil. Wrap tinfoil to form a tight packet and roast for 30 minutes, or until cloves are soft and amber coloured. Set aside to cool.
  3. Lower oven to 350°F.
  4. In a large bowl wish together milk, beer & eggs. Add the butter and whisk. Squeeze the head of garlic until the cloves have all come out. Add to bowl and whisk until all the cloves are broken up and well combined. Add the cheese and stir.
  5. Sprinkle the flour, baking powder, sugar, salt, and TASTE OF THE OKANAGAN MAGIC SEASONING into the bowl; gently stir, being careful not to over mix.
  6. Brush a muffin tin with melted butter, or spray with cooking spray.
  7. Spoon batter into muffin tins until about 2/3 full.
  8. Place in oven. Lower temperature to 325°F and bake for 20-25 minutes.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Pepper Jelly Chicken Wings

These grilled chicken wings are sweet & sticky, and with just a little bit of heat they’re a definite crowd pleaser. Brining them in beer overnight helps keep them moist and juicy when grilling, and if you don’t have a grill you can always do these under the broiler. 

Pepper Jelly Chicken Wings

Pepper Jelly Chicken Wings
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 2 tablespoons kosher or sea salt
  2. 500 ml TREE BREWING CUTTHROAT WEST COAST ALE
  3. 2 cups icecubes
  4. 2 1/2 cups chicken stock
  5. 5 pounds chicken wings
  6. 2 tablespoons olive oil
  7. 1 cup TASTE OF THE OKANAGAN BEER BLASTED PEPPER JELLY
Instructions
  1. In a pot over medium-high heat at 2 tablespoons of salt and beer. Stir until salt has dissolved and beer is just starting to simmer; remove from heat. Stir in ice cubes and broth to reduce temperature. Set aside until cool.
  2. Since chicken wings and pat dry. Place chicken wings in a large bowl and cover with brine. Refrigerate for 12-24 hours.
  3. Preheat BBQ Grill to medium high heat.
  4. Remove wings from brine and rinse well. Pat dry with paper towel.
  5. Toss wings with oil, or spray grill rack with non-flammable cooking spray.
  6. Grill wings for 5 minutes, then flip and grill for 5 more.
  7. Meanwhile, melt TASTE OF THE OKANAGAN BEER BLASTED PEPPER JELLY in a small saucepan until spreadable.
  8. Reduce grill temperature to medium.
  9. Brush wings with pepper jelly, and grill for two minutes. Continue to flip and brush with jelly every two minutes until wings are cooked through and starting to char, about 15-20 minutes. Be sure to keep an eye on these as the sugar in the jelly will easily burn.
  10. Remove wings from grill and toss with any remaining jelly.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Booze n’ Berry Stuffed French Toast

This mother’s day treat your mom to the best breakfast ever… one she didn’t have to make her self! Try this decadent stuffed french toast made easy with our delicious Booze n’ Berry Sauce and your mom will think she woke up in a 5-star B&B.

Booze n' Berry Stuffed French Toast

Booze n' Berry Stuffed French Toast
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 eggs
  2. 1/2 cup milk
  3. 1/2 teaspoon vanilla
  4. 1/4 teaspoon cinnamon
  5. 8 ounces cream cheese, softened
  6. TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE
  7. 12 slices white bread
  8. Butter, for cooking
  9. Maple syrup & Confectioners' sugar, for serving
Instructions
  1. In a small bowl, whisk together the eggs, milk, vanilla and cinnamon. Spread the cream cheese on half of the bread slices and top with TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE. Top with the remaining 6 bread slices and press around the edges to seal.
  2. Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side.
  3. Sprinkle with confectioners' sugar and serve with maple syrup, and TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Shrimp Tacos with Beer Barrelled Peach Salsa and IPA Slaw

These crisp, refreshing tacos are perfect for a backyard BBQ. There’s not much prep work, they cook super fast, and you and your guests can doctor them up they way you want. Swap out the shrimp for white fish like halibut or mahi mahi, and make the slaw as spicy or not as you want it by adding extra jalapeno, or serving them on the side for picky guests. 

Shrimp Tacos with Peach Salsa and IPA Slaw

Shrimp Tacos with Beer Barrelled Peach Salsa and IPA Slaw
Serves 4
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Prep Time
10 min
Cook Time
3 min
Prep Time
10 min
Cook Time
3 min
For the Shrimp
  1. 1 bottle TREE BREWING HOP HEAD IPA
  2. Juice of two limes
  3. 3 cloves of garlic minced
  4. 1 tablespoon TASTE OF THE OKANAGAN SOUTH OF THE BORDER SEASONING
  5. 2-3 dashes of Tabasco Sauce
  6. 32 peeled & deveined shrimp
  7. apx 8 Wooden BBQ Skewers
For the IPA Slaw
  1. 1 package of pre-shredded coleslaw mix
  2. 1/4 cup fresh cilantro, chopped
  3. 1 jalapeño, stemmed, seeded and finely chopped (optional)
  4. 1/2 cup sour cream
  5. 1/2 cup TREE BREWING HOP HEAD IPA
  6. 1 tablespoon lime juice
  7. 1 tablespoon sugar
  8. 1 tablespoon TASTE OF THE OKANAGAN SOUTH OF THE BORDER SEASONING
For the Tacos
  1. 8 small flour tortillas
  2. 3/4 cup TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA
  3. Lime wedges and cilantro for garnish
For the Shrimp
  1. Whisk first 5 ingredients together in a large bowl. Add shrimp and let marinate in fridge for 1-4 hours.
  2. While shrimp is marinating soak wooden skewers in water. (this helps prevent them from burning when grilling the shrimp)
  3. Pre-heat BBQ to medium on one side and low on the other.
  4. Slide marinated shrimp onto pre-soaked wooden skewers. Depending on the size you should be able to fit 4-6 shrimp per skewer. Set aside until all your other ingredients are ready to go.
For the IPA Slaw
  1. Add pre-shredded clowslaw mix, cilantro and jalapeño to a large bowl.
  2. In a separate bowl, whisk remaining ingredients.
  3. Pour dressing over slaw and mix well.
For the Tacos
  1. Place shrimp skewers on the BBQ (medium side) and grill until pink, flipping once. (apex 3 minutes per side).
  2. While shrimp is grilling, warm your tortillas on the low side of the grill.
  3. To assemble, place a couple spoonfuls of slaw on the warmed tortilla. Top with 4 shrimp, and add TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Beyond Tomato Sauce: Get creative and throw a Pizza Party

I love pizza… cheesy, saucy pizza, topped with pepperoni and mushrooms. It’s my go-to pizza, but admittedly it can get a little boring. Sometimes it’s fun to mix it up and experiment with different sauces and toppings, and what better way to do this, than by throwing a pizza party! A make-your-own-pizza-party is a fun, casual evening that’s easy to organize and gets all your guests involved. 

Peach, Procuitto & Brie Pizza

Here are a few tips to get you organized:

Make the dough ahead of time. Don’t be daunted by the thought of making pizza dough. It’s really quite easy and will taste so much better than store bought crusts (see recipe below).

Encourage your guests to get involved. Let your guests stretch and roll out the dough, take turns manning the oven, and have your guests explain their creations while you all dive it.

Keep it simple. Stick to just a couple of toppings and don’t go over board. Cook one pizza at a time and serve them fresh out of the oven on wooden cutting boards for a relaxed, communal feel.

Get creative. Experiment with different sauces and toppings. Here are some of our favourites:

  • Prosciutto & Brie Cheese with TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA
  • Shredded chicken with TASTE OF THE OKANAGAN ORCHARD CHUTNEY and jalapeno havarti cheese.
  • TASTE OF THE OKANAGAN ANTIPASTO and Goat Cheese
  • Spicy BBQ Chicken – TASTE OF THE OKANAGAN PEACH CHIPOTLE BBQ SAUCE, shredded chicken, thinly sliced red onions and smoked gouda cheese. Topped with cilantro.
  • Thai Chicken – TASTE OF THE OKANAGAN SWEET CHILI SAUCE, shredded chicken, red peppers, and Monterey Jack cheese. Topped with cilantro.
  • Mediterranean – TASTE OF THE OKANAGAN OLIVE TAPENADE, black olives, sundried tomatoes, and feta cheese. Topped with fresh basil.
  • TASTE OF THE OKANAGAN APPLE CHUTNEY, with ham, cheddar and caramalized onions.
  • Dessert Pizza – TASTE OF THE OKANAGAN CRANBERRY CABERNET CHOCOLATE SAUCE, dried cranberries, chocolate chips and sliced almonds. 
Peach, Procuitto & Brie Pizza
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Basic Pizza Dough (apx 6 small pizzas)
  1. 2 1/4 teaspoons active dry yeast
  2. 31 ½ cups warm water
  3. 3 ¾ cups all-purpose flour, plus more for shaping the dough
  4. 2 teaspoons fine sea salt
  5. 2 tablespoons olive oil
  6. cornmeal for rolling
Toppings (per pizza)
  1. 1/4 cup TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA
  2. 4 slices of Prosciutto
  3. 100g Brie Cheese, sliced
Instructions
  1. Add yeast to warm water and let bloom for a couple of minutes.
  2. In a food processor add the flour and salt and mix. Add the olive oil and with the motor running slowly poor in the water/yeast mixture. Continue to process until dough comes together in a ball.
  3. Remove dough from process or a kneed a couple of times and form it into a ball. Rub the ball with olive oil and place in a large bowl. Cover with plastic wrap or a kitchen towel and allow to rise for at least 1 hour.
  4. Once the dough has risen, divide into 8 balls. If you don't intend to use them right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
  5. Preheat your oven to 425°F.
  6. When you're ready to go, sprinkle a bit of cornmeal on top of a square of parchment. Stretch your dough into a circle, then lay on the parchment and roll out nice and thin. The cornmeal will help give you a crispy authentic crust, and the parchment will make it easy to move the pizzas from your counter to the oven.
  7. Top with TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA, Prosciutto and Brie.
  8. Bake for 8-10 minutes.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Olive Tapenade Cheese Twists

With only 4 ingredients, these Olive Tapenade Cheese Twists are beyond easy. They are quick to make and even quicker to eat! Serve them at your next gathering and watch them disappear.

Olive Tapenade Cheese Twists

Olive Tapenade Cheese Twists
Yields 12
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 sheet of frozen puff pastry, thawed
  2. 1/3 cup TASTE OF THE OKANAGAN OLIVE TAPENADE
  3. 1/2 cup grated Parmesan cheese
  4. 1 egg
Instructions
  1. Preheat oven to 375°F
  2. Roll thawed puff pastry into a thin rectangle.
  3. Spread tapenade thinly over one half (try to keep the liquid to a minimum). Sprinkle with grated cheese.
  4. Brush other half with beaten egg and fold over tapenade. Press down, then cut the pastry into 2 cm thick strips.
  5. Twist each strip and place on a lined baking sheet. Brush with a little egg and bake for 18-20 mins until the twists are golden and crisp.
  6. Cool on a wire rack and serve.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/