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JoieFarm Winery
 
December 31, 2021 | JoieFarm Winery

CELEBRATE!

New Year’s Eve is one of our very favourite celebrations. The holiday is just bursting with traditions we love—bubbles, the countdown, the iconic midnight kiss...

And we're not alone. Did you know the earliest recorded New Year’s revellers were the Babylonians? They celebrated in late March on the first new moon after the vernal equinox. It was Julius Caesar who established January as the first day of the year. How did the Romans celebrate New Year? Not that differently from us. They partied wildly, exchanged gifts, and decorated their houses.

How has this holiday survived for thousands of years? One popular theory is that it allows us to take stock of our accomplishments, look to new beginnings, while encouraging a sense of renewal. Sentiments we can all identify with during these unique last few years.

With this in mind and in the spirit of rebirth we share this inspirational New Year’s custom from Russia: merrymakers write down their wish for the coming year on a tiny piece of paper, and then, burn it with a candle. Afterwards they place the ashes in their glass of Champagne, drinking it at one minute past midnight. It’s easy to recognize the symbolism in this. We love the idea of our wishes becoming part of us.

From all of us at JoieFarm, may this New Year’s Eve you raise a glass full of wishes! 

 

Time Posted: Dec 31, 2021 at 1:04 PM Permalink to CELEBRATE! Permalink
JoieFarm Winery
 
December 24, 2021 | JoieFarm Winery

Holiday Snack Game Strong (featuring Vancouver based SAUCE CLUB)

Our latest recipes are courtesy of Vancouver’s newest phenomenon, SAUCE CLUB and feature ULTRA PREMIUM - their just launched locally made plant-based Gochujang Sauce (fermented chilli paste). This ancient sauce is the cornerstone of Korean cooking, and provides everyday dishes like stews, soups, and marinades a flavour boost.

Transform your holiday snack game with this fresh 'East meets West' pre-packaged sauce. In this recipe feature we showcase their Oven Baked Chicken Wings and Deep-Fried Cauliflower made with Sauce Club’s ULTRA PREMIUM their signature Gochujang sauce - both equally delicious. Your guests will love the flavour and you’ll love the simplicity of it!

Easy and ULTRA flavour-full oven baked chicken wings
(all the flavour, a lot less mess) 

18-20 wings
4 lbs chicken wings
1/3 Cup flour
1.5 Tbsp baking powder
1/2 Tbsp salt
1/2 tsp pepper

1. Mix the flour, salt and pepper in a bowl - set aside 

2. Dry the chicken wings as much as possible with paper towels 

3. Sprinkle seasoning mixture over wings and mix wings to coat all sides

4. Place wings in oven and cook for 30 minutes at 250 F 

5. While the wings still in the oven, turn up the temperature to 400 F and let the chicken wings cook for an additional 30-40 min to get them crispy 

6. Apply ULTRA PREMIUM generously, toss and Enjoy! 
 

AND for those craving a healthier snack with ULTRA PREMIUM Gochujang Sauce

Deep-Fried Cauliflower with beer batter 

1/2 cauliflower clean and cut into florets
1Tbsp salt in water and 30 seconds blanching 

Batter: 

1 C lager
1/2 C flour
1/2 C cornstarch, or potato starch
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp pepper 

1. Mix well and divide into 2 

2. Pour 1 cup beer (preferably full flavour craft larger) into one of the bowls 

3. Place the wings into the wet batter and dry batter to finish 

4. Cook in oil at 350F for deep-frying 

5. Coat generously with ULTRA PREMIUM to finish 

Garnish: toasted sesame seeds, scallions, nuts, or your choice of garnish. Enjoy! 


To learn more about other delectable Sauce Club concoctions visit them on Instagram @sauceclubco. Looking for something fabulous to pair with these mouth-watering bites? Our aromatic whites (like A Noble Blend!) are an excellent match to these flavour packed snacks, or keep it easy and just crack a can of our Moscato Frizzante! Check out @joiefarm to view some cocktail pairings and recipes brought to you by SAUCE CLUB.

Time Posted: Dec 24, 2021 at 6:56 AM Permalink to Holiday Snack Game Strong (featuring Vancouver based SAUCE CLUB) Permalink
JoieFarm Winery
 
December 10, 2021 | JoieFarm Winery

Herb Crusted Rack of Lamb with PTG

As the vineyards slumber on the Naramata Bench, we join our friends around the dining room table. For these gatherings we look to this delicious creation by Chef Alistair Veen. This classic dish is seasoned with Edmund Fallot Dijon mustard and aromatic herbs for the most tender, juicy meat imaginable. Bon appétit!

Herb Crusted Rack of Lamb:

One 8-bone Rack of lamb
Paper Towels
Kosher salt
Black pepper mill
Vegetable oil
45mL good dijon mustard (Edmond Fallot is readily available)
20mL finely chopped rosemary
20mL finely chopped thyme

Most butchers sell rack of lamb in 8-bone segments, I like using frenched racks so that the bone is exposed but you can use either or. A full rack is usually a huge meal for one person so I like thinking it feeds two—you be the judge of your own hunger!

Preheat your oven to 425 degrees. It’s not necessary to temper the lamb to room temperature since we are going to cook it in two steps.

Pat the rack dry with paper towels, season generously with kosher salt and freshly cracked black pepper. If you can find Diamond Crystal kosher salt, that is my absolute favourite. It sells in 3lb boxes at specialty stores and is absolutely worth the price! Morton’s kosher salt would be a close second. After 25 years in professional kitchens I can absolutely say without shame that all iodized table salt is not worth using, I don’t even use it to season pasta water. 

Bring a sauté pan to medium-high heat and add a generous glug of vegetable oil. Once everything is nice and hot, turn the heat down to medium. Press the seasoned side of the lamb down into the oil and let it caramelize for a minute or two. Pay attention to what your eyes, nose and ears tell you, you want a nice, rich browned layer, no burned fat or burned edges. Adjust your pan’s heat down if necessary. The biggest mistake home-cooks make when they are searing meat is that they use too high a heat. Medium is plenty. Roll the lamb up and sear the bottom below the bones.

Remove the lamb from the pan, transfer to a wire rack/tray and allow it to cool slightly, 4-5 minutes. Apply the mustard liberally all over the lamb, use the back of a spoon to smooth it out until you have an even coating. Sprinkle the herbs all over the mustard, there should be a nice thick layer of herbs.

You can put the lamb in the oven on a tray with parchment paper, foil or on a wire rack, usually I use parchment paper directly on a baking tray. Bake at 425 for 15 minutes.

Once 15 minutes is up, remove the lamb from the oven and put it on your cutting board. Cover it over with a snug piece of tinfoil and don’t come back to it for at least 10-15 minutes. Slice the rack into two bone segments and serve with roasted potatoes and a simple salad.

Honestly just a little bit of olive oil and balsamic vinegar would make a great sauce but you barely need one as the crust is so delicious, rested to perfect juiciness. I’m a believer that every piece of meat has an ideal doneness and for a rack of lamb it's smack dab on medium. Let that rack rest and it will be beautiful and juicy!

Serve with Miso-Honey Glazed Carrots:

Mix together 1T honey, 1T miso and 2T Hot water. Brush lightly on washed but unpeeled baby carrots. Roast at high heat for 12-15 minutes depending on the thickness of your baby carrots.

Pair with: 2018 PTG Magnum (still a few SIGNED + NUMBERED ones remaining!) for a truly a sumptuous meal. Our PTG is guaranteed to become your 'go to' pairing with lamb, and this recipe one you visit frequently!

Interested in more great food and wine ideas? Join us on December 17th when we team up with Vancouver’s newest sensation, Sauce Club. You’ll love their ready to use products in their ultra-flavourful easy recipes that are sure to make your Holiday Snack Game Strong!

Time Posted: Dec 10, 2021 at 6:36 AM Permalink to Herb Crusted Rack of Lamb with PTG Permalink
JoieFarm Winery
 
December 3, 2021 | JoieFarm Winery

Roasted Chicken & Garlic, Apple and Rosemary on Belgian Endive

As the weather gets colder here on the Naramata Bench, we crave the comfort of good food and friends. With this in mind, Chef Alistair Veen has created this delicious canapé guaranteed to make an impression at any gathering.

Roasted Chicken & Garlic, Apple and Rosemary on Belgian Endive  

Why do we love this canapé? The pairing of Belgian endive with sweet onion and apple, the way their crunch matches the richness of the chicken...it’s the ideal party pleaser finger food. 

Chef Alistair recommends this with our 2020 Un-Oaked Chardonnay. Its lean, crisp quality and pure expression is a perfect pairing for the simplicity of the canapé.

Instructions

This canapé is best served cold so there’s no need to use fresh hot chicken. A store-roasted chicken from your nearest grocer will work marvellously! Of course, if you have time to roast your own chicken, do it! 

Roasting garlic made easy - cut top of garlic bulb, ensuring all the cloves are exposed. 

Rub thoroughly with a teaspoon of oil and a pinch of salt. Wrap in foil and bake in a 300 degree oven for 2 hours. Remove from oven and allow to cool, unwrap and give it a squeeze—all the cloves will slide right out.

Part 1

1 Granny Smith apple, peeled, cored, .5cm dice
100g white onion, .5cm dice
10ml of kosher salt
Zest and Juice of half a lemon
10ml finely chopped rosemary plus another 10mL for the last step

Bring a sauté pan to medium heat with a teaspoon of vegetable oil. Add the onion and sauté for 4 minutes until soft but not browned. Sprinkle in the salt, squeeze in half the lemon and then add the diced apple and rosemary to the pan. Sauté another 4 minutes until the apple is soft but not collapsing. Remove the pan from heat and tip the contents into a mixing bowl. Add the lemon zest. Stir a couple times while it cools for 5-6 minutes.

Part 2

2 roasted chicken legs, skin on or off, your choice, deboned (or about 300g of leftover chicken)
4 cloves of roasted garlic
30ml mayonnaise

Chop the chicken and the roasted garlic to the same cut size, .5cm dice is great. Tip the chicken and garlic into the bowl with the apple and onion and then add the mayonnaise. Lightly stir to combine, you want texture so don’t stir too hard. Taste the mixture for seasoning and add a little bit more salt to taste, or a twist of black pepper.

Part 3

2 heads of Belgian endive
Pinch of finely chopped rosemary

Cut about a centimetre off the bottom of the endive head. Start pulling off all the leaves, they should easily roll off. The inside leaves are a bit too small and can be stored for your next salad.

Arrange the endive leaves yellow side out in an alternating pattern on your service plate. Using a tablespoon, place dollops of the chicken mixture into the endive. Garnish with a pinch of finely chopped rosemary. Yield: 18 and 24 canapés depending on their size.

These nibbles will raise the poshness of any get-together when partnered with a glass of Joie’s Un-Oaked Chardonnay. They work beautifully with a variety of dishes as appetizers. For a fancy schmancy dinner with friends serve with Chef Alistair Veen’s lamb dinner. Watch for this upcoming recipe on December 10th, you don’t want to miss this showstopper!

Time Posted: Dec 3, 2021 at 10:04 AM Permalink to Roasted Chicken & Garlic, Apple and Rosemary on Belgian Endive Permalink

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