Cans & Canapés: A Festive Affair
With help from the wonderful Genevieve Harris, we've finally done something we've been threatening to do for years: paired our perfectly petite wines with the most moreish little mouthfuls imaginable.
If you are hosting drinks at all this year, pay attention. These recipes will make things both easier and more delicious. Unbelievable.
We asked Genevieve to dream up some 'Uncommon' canapés that each pair with one of our wines. Canapés that are fabulously unfussy to make, but delightfully different.
We then invited some friends along to a taste testing disguised as a drinks party, all to make sure the recipes were nothing short of top-notch.The result? Festive hosting, upgraded. These little bites are so fancy, the Ambassador would feel truly spoiled before anyone even wonders where the Ferrero Rochers have got to.
Beetroot Blinis with Caviar and Fennel
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Crushy Peas & Pickled Pomegranate
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Puréed King Prince with Crispy Bresaola
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Crushy Peas & Pickled Pomegranate
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Puréed King Prince with Crispy Bresaola
Beetroot Blinis with Smoked Salmon & Caviar
(Makes approximately 15 canapés)
Ingredients
1 x 130g pack cocktail blinis
100g smoked salmon
200ml thick full-fat yoghurt or labneh
1 tbsp beetroot juice
Small jar caviar
Fresh dill
100g smoked salmon
200ml thick full-fat yoghurt or labneh
1 tbsp beetroot juice
Small jar caviar
Fresh dill
Method
Stir beetroot juice into yoghurt until blush pink.
Warm blinis in the oven and let them cool slightly.
Add a spoonful of yogurt, a curl of smoked salmon, a touch of caviar, and a sprig of dill.
Warm blinis in the oven and let them cool slightly.
Add a spoonful of yogurt, a curl of smoked salmon, a touch of caviar, and a sprig of dill.
Best enjoyed with: Our Bubbly Rosé, Eleanor, whose bright acidity and red berry notes cut through the richness of the smoked salmon.
Crushy Peas with Pickled Pomegranate
(Makes approximately 20 canapés)
Ingredients
300g frozen petit pois
1 pack Peter's Yard Charcoal Sourdough Crackers
80g pomegranate seeds
3 tbsp red wine vinegar
1 tbsp ricotta
1 pack Peter's Yard Charcoal Sourdough Crackers
80g pomegranate seeds
3 tbsp red wine vinegar
1 tbsp ricotta
Method
Combine pomegranate seeds and vinegar in a jar. Leave for at least 2 hours - overnight if you’re organised.
Boil peas in salted water for 5 minutes, then drain.
Lightly mash peas, fold in ricotta, season.
Spoon onto crackers and garnish with pickled pomegranate jewels.
Boil peas in salted water for 5 minutes, then drain.
Lightly mash peas, fold in ricotta, season.
Spoon onto crackers and garnish with pickled pomegranate jewels.
Best enjoyed with: Our still white Clarence. Zesty and aromatic the clean finish plays beautifully with the pea and ricotta’s creaminess.
Puréed King Prince Tartlet with Crispy Bresaola
(Makes approximately 12 canapés)
Ingredients
1 king prince squash (butternut works beautifully too)
1 tbsp butter
1 x 70g pack bresaola
Fresh sage leaves
1 tbsp butter
1 x 70g pack bresaola
Fresh sage leaves
Method
Slice the squash, scoop out the seeds, drizzle with olive oil, and add 5 cloves of skin-on garlic. Roast at 180°C (fan) for ~35 minutes, or until a knife glides through.
Slice the squash, scoop out the seeds, drizzle with olive oil, and add 5 cloves of skin-on garlic. Roast at 180°C (fan) for ~35 minutes, or until a knife glides through.
Gently press pieces of bresaola into a muffin tin to form cups. Bake at 170°C (fan) for ~5 minutes — watch closely, they tan quickly.
Scoop out ~200g of roasted squash. Add butter, peeled roasted garlic, and blend until smooth. Season to taste.
Fry sage leaves in butter until crisp. Drain on kitchen roll.
Fry sage leaves in butter until crisp. Drain on kitchen roll.
Spoon the squash into the bresaola cups and crown with a sage leaf.
Pairs beautifully with: Our Bubbly White, Gerald – light, crisp and zippy. The lively bubbles and clean acidity balance the creamy squash.