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Verjus
SALAD DRESSING
2/3 C. Crown Bench Estates Verjus
1/3 C. olive oil
1/2 tsp. "Dijon style" mustard
1-2 tsp. Basil, Thyme (or herb of choice.)
Salt & pepper to taste.
Combine in a blender or whisk together before adding to salad greens or cooked vegetables.
MARINADES
Salmon, Tuna, Halibut, Sole (etc)
1 C. Crown Bench Estates Verjus
2 Fish steaks (of choice) approx – 1LB.
1/4 C. minced onion
2 clove garlic
1 T. butter
mince onion and garlic, add Verjus
add Fish , cover and simmer until center is done (3-5 minutes)
remove fish and strain the juice
return juice to pan and reduce to 1/3 C over high heat.
Whisk in the butter and pour over fish.
SERVE
IMMEDIATELY
NIAGARA PEARS POACHED IN VERJUS
Serves four
Pears are in season right now so indulge in this luscious dessert.
4 pears, firm but rips (Bosc pears were
used In this recipe)
2 cups (500 mL) Crown Bench Estates Verjus
1/2 cup (125 mL) granulated sugar
1 vanilla bean split and scraped
-- or
1 teaspoon (5 mL) vanilla extract
1/2 cinnamon stick
1 whole clove
2 whole allspice berries
2 slices of fresh ginger
Peel the pears and slice the bottom so they will sit flat. Combine
the remaining ingredients in a saucepan and add the pears. If the
pears are not covered with liquid, add enough water to cover the
pears. Bring to a gentle boil. Cook until just tender, about 10 minutes.
Allow the pears and liquid to cool to room temperature.
This delicate dessert calls for an equally
elegant and decadent wine such as a late
harvest Vidal or Riesling.
CUCUMBER SALAD WITH BABY SHRIMP AND DILL
Serves four
Celebrate cucumber and tomato harvests with this delightful salad.
Refrigerate it overnight and let the flavours blend together for
a dreamy light lunch.
2 large cucumbers, peeled, halved and sliced 1/4 inch thick
1 tablespoon (15 mL) salt
1/2 cup (125 mL) Crown Bench Estates Verjus
3/4 pound (340 grams) cooked bay shrimp
1 teaspoon (5 mL) sugar
2 ripe Roma tomatoes, diced
1/4 cup (50 mL) red onion, diced
1 tablespoon (15 mL) chopped fresh dill
1 teaspoon (5 mL) chopped parsley
Salt and freshly cracked black pepper
to taste
Fresh dill sprig for garnish
Combine the sliced cucumbers with salt and allow them to sit together
for 30 minutes to draw some of the liquid out of the cucumber. Put
in a cheesecloth and let it hang in the sink until the water has
drained out, approximately 15 minutes. Combine the rest of the ingredients
with the cucumber in a large bowl and season with salt and pepper.
Refrigerate overnight. Once rid of their liquid, the cucumbers will
absorb the marinade to replace the water they lost. Divide onto four
individual serving plates and garnish with a sprig of dill.
Riesling or Pinot Blanc go
very well with this dish.
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