Party Entertaining and Exciting Recipes

Don’t let party entertaining stress you out, check out these tips and recipes to help you become a better host!

Here are some uniquely exciting recipes for hosting friends and family!

Stuffed Mushrooms Ice Syrup drizzled over your favourite Stuffed Mushroom: These Mushrooms are filled with sautéed sweet onions, bacon and the chopped up stem of the mushroom. Drizzled with a mixture of butter, Garlic and Ice Syrup and broiled till done.

You can substitute Crab for the bacon, this is a great mushroom also.

Suggested Wine Pairings for the Stuffed Mushroom appetizer are Zinfandel, Syrah or Shiraz and if you wish to add/or dish contains cheese Cabernet Sauvignon.

 

 

 

Peach Pork Loin - All Ontario Peach filled Pork loin with the Vidal Ice Syrup and Ontario Carrots.

Slice pork loin so there is enough space to stuff with peaches. Season with slivered fresh garlic, kosher salt, fresh cracked black pepper, fresh thyme, minced shallots. Stuff with diced peaches over seasonings. Tie pork together so the filling doesn't fall out.

Grill on the BBQ for 20 to 30 mins depending on the finish you like. Start on high for about 5-10 mins then turn heat down to medium. Try to keep pork upright as much as possible. Last 10 mins glaze with any peach juice you might have had and a little Vidal Ice Syrup, take off BBQ and let rest.

 

Collect the juices and add 1 to 2 tsp Vidal Ice Syrup to juices. Slice and drizzle juice mixture over pork, serve. Don’t mind if the juice leaks into the carrots when plated, perfect mix.

Suggested Wine Pairings for the above Pork Loin dish are Pinot Noir, Off Dry Rieslings and Old Vines Chenin Blanc.

 

 

Lamb Loin with Cabernet Franc Ice Syrup

INGREDIENTS: ½ cup Cabernet Franc Ice Syrup

¼ cup dried cranberries

3 boneless lamb loins

Fresh rosemary Olive oil In a saucepan, warm the Ice Syrup.

Stir in cranberries. Remove from heat and let stand until berries have absorbed the syrup. Trim the loins. Mix half of the cranberries with rosemary, salt & pepper, and stuff into the middle of each loin. Rub the outside of each loin with olive oil.

Sear the lamb on both sides on a grill, and cook to desired doneness (6-8 minutes).

Let meat stand a few minutes before slicing, and serve with remaining sauce over the top.

Suggested Wine Pairings for the Lamb Loin are Pinot Noir, Cru Beaujolais, Dry Rose and Sparkling Rose or Champagne. If you prefer REDS, Cabernet Franc or Cabernet/Merlot blends work well.

 

These Two Niagara Ice Syrups are used and endorsed by Master Chef Susur Lee, host of TV BRAVO Top Chef Masters for cooking and enhancing his recipes.