As soon as December rolls around, something in the air changes — other than, you know, being cold. It may be dark at 4 p.m., but there is an undeniable feeling of cheer that could make even Scrooge smile. All the added merriment calls for something sparkling to celebrate, and we're not just talking about tinsel.
Mionetto Prosecco DOC is the perfect sparkling wine to share with friends and family this holiday season. And now that we can gather with loved ones again, this award-winning bubbly is great for holiday hosting. From festive parties to cozy nights in, Mionetto is sure to add a little "oomph" to any occasion. This sparking vino has a bright fruit character and an undeniable effervescence that will last well into the night — if you can keep it in your glass long enough.
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Made of Glera grapes in Italy's Veneto region, Mionetto dates back to 1887 in the Italian town of Valdobbiadene — the home of prosecco. First, the heritage grapes are gently pressed and fermented without their skins. Then, they go through another fermentation process which gives way to a light, crisp prosecco with aromatic notes of apple, honey, black licorice and acacia blossom.
Mionetto is an excellent sparkling wine to sip on its own, in mixed drinks like the Silver Lining Cocktail (below), or to pair with food. To start the night off, we love popping Mionetto's iconic orange bottle. Then, it pairs effortlessly with a variety of delicious appetizers from an epic charcuterie board to an indulgent baked brie.
Shake up your holiday bar with this festive cross between a cosmopolitan and french 75 cocktail from the Library Bar.
Serves 1
Preparation time 15 minutes
“This is an easy-to-make festive cross between a cosmopolitan and french 75 cocktail. Warming ingredients like cinnamon and nutmeg provide a ‘silver lining’ to our cold and dark Canadian winters. And the dry prosecco makes this a great cocktail to cheers with old friends over the holiday season.” — Rus Yessenov, Library Bar
Ingredients
3 oz Mionetto prosecco
1 oz cinnamon-infused gin
½ oz St-Germain Elderflower Liqueur
½ oz pressed lime juice
½ oz cranberry juice*
Lemon twist, to garnish
Grated nutmeg, to garnish
Cinnamon-infused gin ingredients
1 bottle gin
1 cinnamon stick
*Pro-tip: Use unsweetened cranberry juice for a more tart taste. Or, use leftover cranberry sauce instead of cranberry juice for added texture and convenience.
Method
Cinnamon-infused gin method
Break up 1 cinnamon stick into smaller pieces and place in the gin bottle for about 2 hours.
Strain out the cinnamon.
Silver Lining method
Combine all ingredients except the prosecco and shake vigorously.
Add the prosecco to the shaker.
Strain into a flute or coupe glass. Garnish with a twist of lemon and grated nutmeg.
Epic charcuterie board from Loop Line Wine & Food
What's a holiday party without charcuterie? Build your own board with some help from Loop Line Wine & Food.
Serves 4
Preparation time 20 minutes
“When putting together a charcuterie board, especially for the holidays, it’s important to have something for everyone. A nice mild cheese should be next to something pungent, a smokey cured meat next to something truffled. All of those rich flavours and textures from the meat and cheese can then be counterbalanced with crunch and acidity with cornichons, olives and Loop Line’s peppers piperade.” — Sheyla F. Thurler Da Silva, Loop Line Wine & Food
Ingredients
8 slices cured Iberico pork loin
16 slices coppa
7 slices smoked duck
8 slices truffled salami
6 cornichons
⅓ cup peppers piperade
⅓ cup Mediterranean olives
6 Pão de Queijo (Brazilian cheese bread)
Rock Star Vintage Cave-Aged Cheddar
Veldhuyzen Blue Label 14-month aged gouda
Le Vieux Pane, pasteurized cow’s milk cheese
Wine-based marmalade
Method
Start with your cheese. Place each one far enough away from each other that you can build around them.
Next, put anything that needs a bowl onto your board (olives, cornichons).
Using a sharp knife, cut the delicately flavoured meat into thicker slices.
For bolder meat like the truffle salami, slice thinly so the flavour isn’t overwhelming.
Fan the smaller meat and fold larger slices if you can.
Add some colour to your board with vegetables or by adding some greenery.
Baked brie with rose jam from Coffee Oysters Champagne
This indulgent baked brie will be the centrepiece of your next festive feast.
Serves 3
Preparation time 20 minutes
Cooking time 45 minutes
“This baked brie dish with St-Germain rose jam is perfect for the holiday season. It is great as an appetizer for Christmas gatherings or even as a little snack for the family while finishing up dinner. This dish is versatile; it can be paired with any nuts, jam, poached or fresh fruit. The dish can also fall on the savoury or sweet side depending on what it’s paired with. Who doesn’t love some warm melty brie?” — Olivia Seymour, Coffee Oysters Champagne
Ingredients
1 medium-sized brie wheel
¼ cup whole hazelnuts
8 crispy sage leaves
1 cup canola or vegetable oil
1 ¼ cup granulated sugar
2 ½ Tbsp St-Germain Elderflower Liqueur
2 Tbsp apple pectin
¾ cup lemon juice
¾ cup water 4 edible roses
Method
Rose Jam Method
Pick the petals off of the roses.
Simmer the water and the rose petals for 10 minutes.
Add ¾ cup of sugar and the lemon juice, and let simmer for 10 more minutes.
Mix together the remaining sugar with the apple pectin.
Slowly add this to the hot liquid while continuously mixing.
Add St-Germain and continue to simmer for 20 minutes.
Test by placing a small amount on a plate and set in the fridge.
Store the jam in a mason jar. It can last up to 1 month.
Baked Brie Method
Preheat oven to 350 F.
Toast the hazelnuts for 10 minutes.
Let cool and cut each hazelnut into quarters.
In a frying pan, preheat oil to300 F and fry sage leaves for 30 seconds on each side.
Dry on paper towel and season with salt.
Set the oven to high broil.
Trim a thin layer off the top of the brie, place it on a tray and bake in the oven for 5 minutes, until the brie is bubbly and has colour.
Place rose jam in the middle of the plate, remove brie from the oven and carefully place on top of the rose jam.
Salt the brie with maldon, pink himalayan or black salt (just enough to taste).
Place the fried sage around the brie and sprinkle the toasted, chopped hazelnuts on top.
You can jazz up the baked brie with fresh figs or poached pear.
Serve the baked brie with crostini or fresh baked bread.
Scrumptious sausage rolls from The Common Pie Shop
Fresh sausage rolls are a must during the holidays. Get on everyone's nice list with this recipe.
Serves 4
Preparation time 20 minutes
Cooking time 20 minutes
“Ever since I was kid growing up in the U.K., my family would always treat us to fresh sausage rolls. These simple and proper tasty sausage rolls have been a staple on my menus at Liberty Commons and The Common Pie Shop since day one. There’s nothing quite like the smell of buttery puff pastry mixed with caramelized pork and spices coming out hot from the kitchen.” — Ryan Lister, The Common Pie Shop
Ingredients
1 block puff pastry (roughly 400 g)
1 lb ground pork (not too lean)
1 medium onion, finely diced
8 leaves fresh sage
2 Tbsp olive oil
2 ½ cups panko breadcrumbs
3 oz Guinness
3 large eggs
1 tsp ground nutmeg
1 tsp ground mace
2 Tbsp salt
1 tsp ground black pepper
1 Tbsp white sesame seeds
Method
Add 1 Tbsp of olive oil to a pan over medium heat. Add your onion and sweat until soft (but no colour), then let cool.
Add sage, salt, pepper and spices to a pestle and mortar. Add 1 Tbsp of the olive oil and crush to make a paste. Alternatively, you can finely chop your sage and mix with the oil, spices, salt and pepper.
When the onions are cool, combine your ground pork, onion, herbs, breadcrumbs, Guinness, one egg and spices in a bowl and mix thoroughly. This is your sausage mix.
Cut your puff pastry block into four strips. Roll out each strip on a floured surface until it is about ¼ cm in thickness. Ideally, try to keep your strip in a rectangle that is about 4 inches in height. This way you will be able to make more even rolls.
Fill a piping bag with the sausage mix and cut a hole in the tip that is about 3 cm in width. Carefully pipe the mix down your rolled-out sheet of puff pastry. Try to aim for the centre of the sheet and keep a consistent size all the way down.
When you have the sausage piped along the sheet, brush the bottom side of the pastry with egg wash from the remaining two eggs and fold over. Make sure it’s sticky.
Using a fork, seal the layered puff pastry. After you have completed this for all the rectangles of pastry, brush the tops with egg wash and sprinkle evenly with sesame seeds.
Return your rolls to the fridge and let them completely firm up.
Cook in the oven at 400 F for about 20 minutes or until they reach your desired golden brown.
