#TKLucky7 2 Doors Down 5D Mark II abandoned Able Sense agave AGNS al fresco Alderney Market almonds anniversary aperitif Aperol appetizers apples aqua arancini Arborio architecture argus 75 Argyle Street Ashwood Ridge Asian-inspired dishes auction avocado award baby backyard bacon baconandbaileys Baileys baked apples baking banana banana bread bars basil Baskin Robbins BBQ beach beef best carrot cake ever best carrot cake recipe ever bird's nest birthday biscotti biscuits Bish Bishop's Cellar blood orange blood orange marmalade blue blue cheese blueberries book review Boston Bourbon brandy bread breakfast Brewery Market bride brie brioche brisket Brooklyn Brooklyn Warehouse brown butter brown sugar bud buds Bulk Barn bunny buns butcher butter buttercream Cabot Links cake cakes Campari candied bacon Canon Canon 5D Mark 2 Cape Breton Carbonara card cardamom carrot cake carrots cats chai chalkboard charcuterie cheesecake cherries chicken chicken salad chili paste Chinese New Year Chinese wedding chocolate Chocolate Lake Christmas christmas photo cards cilantro cinnamon citrus recipe Clafoutis Clam Harbour Classic Cocktails Clementine cobalt blue cocktail cocktail photography Cocktails coconut coconut macaroon pie crust coconut milk coffee Colosseum colour comfort food condensed milk contest cookbook cookies cooking cooks corn corn field Cornwall cracker crust crafting Cranberry Madeira Crawfish cream cheese cream cheese frosting cream sauce croquettes crostata CTV culinary guide cupcakes Curry custard da Maurizio dahlia David Lebovitz DesBarres Manor Inn dessert Diana Domaine de Grand Pre Donna Hay dried dulce de leche Earl Grey early morning east coast living magazine easter Easy Easy Asian Easy Italian-Asian Easy To Make EatInEatOut editorial eggs elderflower engagement Europe extra toes fall family fans farm farmer's market feathers february Feel Good Food Feisty Chef Festive feta Fine Cooking Magazine Fine Lifestyles Magazine Halifax firefighter fish in parchment Fish Sauce fish taco flax flea market Florence flourless flowers fog food Food and Wine food bloggers Food Bloggers of Canada food film food photography food photography tips food styling food stylist food video food vignette forest Forum fountain france French French wine fresh fresh herbs Friends friendship frozen fruit fruit butter fudge fundraiser garden garlic garlic scapes Getaway Giada de Laurentiis Gin ginger girl glamour glass Glen Arbor gluten free GMCR gnocchi golden hour golden spiral gorgonzola granola green Grilling groom guacamole guanciale Hali Deli Halifax Halifax fashion photography Halifax Food Bloggers Halifax food photographer Halifax food photography Halifax food styling halifax food stylist Halifax newborn photography Halifax photographer Halifax photography Halifax restaurant Halifax restaurant photography Halifax restaurants Halifax wedding photographer haskap hazelnut heart Heart and Stroke hfxfb HHalifax photographer holiday home homemade homemade liqueur homemade tacos honey house Hurricanes hydrangea ice cream ice cream sandwiches icing sugar Idiot Cake il Mercato il Mercato Spring Garden Indian ingredients iPhone Italian Italy ivory jam jane's next door jane's on the common January Jeffrey Van Horne Jennie Dobbs JIVE Photographic Joy The Baker Julia Child juniper berries JVH K-Cups Keurig kids Kingsburg kitchen vignette kitchenaid lace Lamborghini Larry Uteck lavender Le Caveau Le French Fix leftovers lemon lemon bars lemon curd lemon curdsicles light lighting lighting practice lime linguine Live at 5 lobster Local Lord Nelson love Lulu and Po Lunenburg mac and cheese macarons macaroons Made With Local magnolia tree Makin' Bacon Manitoba many feet maple maple rosemary almonds marble Maritime Museum of the Atlantic Marsala marshmallow Martha Stewart Martha Stewart CAKES Martinis mason jar meatballs meatloaf menu meringue Merry Christmas Mexican Michelangelo Milan mini eggs MINI Plus mint mint green Minted.com models monthly miettes morning Morris East MRB muffins mushrooms My Paris Kitchen Nanny Burke Nanny Neil nautical 'Nduja Negroni New Orleans New Year's Eve Nova Scotia NSLC Nutella oak island inn oats Occasions olive olive oil Orange oranges orchid Out Of Old Nova Scotia Kitchens overnight oats Oxford Pad Thai Noodle Pie painting with light pancetta Pantheon paper paperie parents Paris park Parrsboro party decor party food pasta pastry pasty Pavlova peach peaches peacock peanut butter pear Pearl pecans pepper Pete's phlox photographer picnic pie pink pink grapefruit pink peppercorns Pinterest pistachio pizza pizza Halifax Playbook plums Point Pleasant Park polenta polydactal pom pom pom poms porcini pork belly potatoes pp Neil preserves pretty product shots prosciutto Prosecco published pudding pudding pops pulled pork Purcell's Cove purple quail Quick Meals Quinoa rain Raincoast Crisps rainy day Random House of Canada RANS raspberries raspberry Ratinaud recipe red red currants restaurant Restaurant Association rhubarb Rice Krispies rice noodles rice pudding risotto Ritz roasted almonds roasted garlic roasted red chiili paste rolls Rolls Royce Rome romesco rose rosemary rustik magazine Sackville sage salsa salsa doña San Fiorano sand santa Saskatoon berries sausage Savour scones Scotch Scott Jones sculptures sea salt Seahorse Sweets Seaport Market seeds shortbread shortcrust shrimp simply balance sister skillet Skor Bits smoked salmon snack snickerdoodles soup Spanish spice spicy Thai mango spring Spring Garden Road sprinkles squares St. Famille St. Margaret's Bay St. Mary's Basilica stamp stars steak Stephanie Bertossi still life storyteller strawberry strobes studio Stuffed Pork Chops summer Summer Fresh sun Sunday sunrise sunset supper sweet potato syrup tarts Taste of Nova Scotia tea teabiscuits Texas Thai Thai Cooking Thai food Thai Kitchen Thai Kitchen Canada thank you The Bicycle Thief The Bitter End The Coast The Hugo The Vatican thyme Tidal Bay Tiramisu tissue tissue paper toast toasted tomato Toronto tracks Trajan's Forum travel Trevi Fountain TTV twinkle lights Untitled Eats Valentine's Day Van Houtte vanilla vegetables Venice Vermouth versailles video vin d'orange vintage vintage bakeware Vittorio wallpaper washi tape waterfront wax paper wedding Westin whipped cream white white wine wild strawberries Willy Krauch window Windsor wine wine jelly winery Winners Wolfville wood wreath writer Wuthering Heights yellow Zabaglione

Entries in Raincoast Crisps (1)

Monday
Jul022012

Tidal Bay Wine Jelly with Homemade Raincoast Crisps

There are many reasons I was eager to try Domaine de Grand Pre's Tidal Bay. First, I've had the pleasure of meeting Beatrice Stutz and Jason Lynch, the Restaurant Manager and Executive Chef of Le Caveau (the world-class renowned restaurant at Domaine de Grand Pre), at a number of different RANS events over the last few years (Le Caveau was recently heralded as one of the world's 20 best winery restaurants by Wine Access magazine). Second, Tidal Bay is Nova Scotia's newest wine appellation, launched only a few short weeks ago on June 11, 2012. The appellation is only granted to Nova Scotia wines that follow strict guidelines regarding varietals, growing conditions and production standards, much like the more familiar European names of Burgundy, Bordeaux and Chianti Classico. Third, Domaine de Grand Pre's Tidal Bay took home the Gold Medal for White Hybrid Blends at the 2012 All Canadian Wine Championships this past May. And lastly, I have a lifelong love affair with the Annapolis Valley. Domaine de Grand Pre's blend of L'Acadie, Vidal, Ortega, Muscat and Seyval grapes seemed like a perfect way to showcase my love of what I consider to be one of the most stunning places on earth.

Of course, anyone that knows me, or reads my blog will know that I couldn't just open the cool chilled bottle, pour myself a glass and write about it. No no. I like to play - to experiment - and so at 8am on Canada Day morning, I found myself cooking Domaine de Grand Pre's Tidal Bay down into a shimmering golden jelly. Upon first taste, straight from the pot, I was surprised by the remarkable depth of flavour. At first, it was sweetly reminiscent of white grape jelly but then - THEN - the fresh bright notes of the wine BURST through leaving me momentarily taken aback. It was absolutely terrific.

Jars cooling from the boiling water bath, slowly jelling into sparkling, spreadable gold.

Grand Pre Tidal Bay Wine Jelly

2 Cups Domaine de Grand Pre Tiday Bay White Wine

3 Cups Sugar

1 pouch Certo Liquid Pectin

  • preheat oven to 325 degrees - wash and dry Mason Jars - keep lids and rings simmering in a pot of boiling water until ready to use - put dried jars in oven at 325 degrees for 10 minutes minimum (keep in oven until ready to use)
  • in a large pot, bring wine and pectin to a boil - add sugar and stir until dissolved - once liquid is at a ROLLING boil, boil one more minute stirring constantly
  • remove from heat - skim foam from top - ladle into hot jars leaving 1/2 inch space at top - place lids on top and tighten rings - place on rack to cool - after about 10 minutes, your jars should start to 'pop'
  • once all jars have popped, place a rack in the bottom of a large pot - place jars on rack and fill pot with hot water about 2 inches above jars - boil for five minutes then cool - your jelly should keep up to one year in your pantry

Tidal Bay Jelly ready for storage or gifting.

Now some friends of mine know that I've also developed a recipe for Raincoast Crisps - you know, those delightful little crackers that cost $6.99 for one small sleeve? I thought the Tidal Bay Jelly would be fantastic on one of those crisps so I made those too. Man oh man - it's a perfect match!!

Raincoast Crisps before the second bake.

Homemade Raincoast Crisps (makes six mini loaves)

In a large bowl stir together 2 Cups Flour + 2 tsp Baking Soda + 1/2 tsp Salt

Add 2 Cups Buttermilk + 1/4 Cup Brown Sugar + 1/4 Cup Honey - stir in with a few strokes

Add 1 Cup Dried Fruit + 1/2 Cup Chopped Nuts + 1 Cup Seeds + 1 Tbsp Chopped Fresh Herbs (I used Dried Cranberries, Pecans, Sunflower, Sesame and Flax Seeds and Fresh Thyme) - stir until just blended

Pour batter into six small greased loaf pans. Bake 30-35 minutes until golden and springy. Cool, then refrigerate or freeze.

Preheat oven to 300 degrees. Slice loaves as thin as you can - I like to slice mine from frozen with a serrated knife (push down, don't saw). Bake in a single layer for 10 minutes then flip over and bake 10 - 15 minutes more until evenly browned.

Tidal Bay Jelly with Willy Krauch's Smoked Salmon and a Homemade Raincoast Crisp - a perfect Canada Day snack!