In the fall 2016 issue of The Cellar Door (Women & Wine), we featured an easy pecan and coconut pie crust with two fillings, pumpkin and three berry. This pie crust is easy to make ahead and freeze, and here are two additional fillings that you can whip up in minutes to take to a holiday meal.
My aunt and uncle have an amazing mushroom-picking spot in the Whiteshell, and they are good enough to share when they have had their fill (if you are really lucky, they will invite you to pick with them!).
Fall brings fresh garden tomatoes. If you’re lucky, it brings lots and lots. If you’re really lucky, you have the best Mom who shares her tomatoes! Because I hate the mess of removing tomato skins in boiling water, I decided to experiment with the much more passive roasted tomato sauce this year. It was the right decision.
Next recipe: sweet potato gnochhi to eat with your tomato sauce!
Q: I recently opened a bottle I had been aging for a few years, and although it tasted fine, I was left wondering whether I should have aged it even longer. How do you gauge the perfect drinking window?
I love a theme, so I love Hallowe’en! Here are some on-theme wines to bring to your costume party, to offer cold parents from the neighbourhood as trick-or-treat on through, or to enjoy in the dark in your basement (if you’re that house on the street).