Wellbrook Winery News :: August/September 2007
Quote of the Month
“Men are like wine - some turn to vinegar, but the best improve with age.”
~ Pope Paul XXII
In this issue:
- Recipe of the Month
- "Wining & Dining at Wellbrook Winery" Cooking Class Schedule
- New Products Available at the Winery
- Photo Gallery
- Winery hours
Recipe of the Month from our Cooking School
Mascarpone “Cheesecake” with Fresh Berries & Intensive Reduction Berry Sauce.
From Karen Barnaby’s Seafood Class. Serves 8.
The Berry Sauce won rave reviews in our class and would be delicious on a variety of desserts.
Use your imagination!
1/2 lb. (227 g) cream cheese at room temperature
1/2 cup (120 mL) granulated sugar
1 tsp. (5 mL) pure vanilla extract
2 Tbsp. (30 mL) balsamic vinegar
12 oz. (340 g) mascarpone cheese, at room temperature
2 cups (480 mL) whipping cream, chilled
6 sheets phyllo pastry
3/4 cup (180 mL) melted butter
6 Tbsp. (75 mL) brown sugar
2 pints fresh berries – if using strawberries, hull and slice
Intensive Reduction Berry Sauce
1 Bottle of Wellbrook Strawberry Table Wine
1 946 ml bottle of Bremner’s Pure Rasberry Juice
¼ cup (65 ml) granulated sugar
Juice of ½ lemon
Combine ingredients in a saucepan. Bring to a boil, reduce heat and simmer until reduced to 4 cups. Cool and serve.
Preheat the oven to 400°F (200°F).
Beat the cream cheese until smooth. Beat in the sugar, balsamic vinegar and vanilla until blended. Add the mascarpone and beat only until combined. Add the whipping cream in a slow steady stream, beating only until stiff. Transfer to a bowl and refrigerate.
Lay a sheet of phyllo out on your work surface and brush with butter. Sprinkle evenly with 1 1/2 Tbsp. (20 mL) sugar. Place a second sheet over the first and press firmly over the entire surface. Brush with butter and sprinkle evenly with another 1 1/2 Tbsp. (20 mL) sugar. Cover with a third sheet of phyllo and press firmly again. Brush generously with butter. Cut the sheet in thirds lengthwise and in quarters widthwise to make 12 even squares. Carefully transfer to a baking sheet lined with parchment paper. Repeat the above procedure with the remaining phyllo, butter and sugar. Bake one tray at a time for 4 – 4 1/2 minutes until very lightly browned. Transfer to a wire rack to cool. The squares may be made up to three days in advance and kept in a tightly covered container.
Just before serving, assemble the cheesecakes. Place a square of phyllo in the middle of a plate. Place a large dollop of the mascarpone mixture in the middle of the square. Add a few berries. Top with a phyllo square and another large dollop of the mascarpone mixture. Add a few more berries. Cover with the third square. Garnish with the remaining berries, spoon 2-4 tablespoons. Berry sauce on top and serve immediately.
We have lots of other food and drink recipes available on our website. Click the links below to see more.
• More Recipes from the "Wining & Dining at Wellbrook Winery" Cooking Classes
• Wine Drink Recipes for summer time entertaining, such as Iced Apple Martini, Strawberry Wine Cup, and Blueberry Margarita
• Bremner's special Banana Blueberry Smoothie and other Bremner's Pure Fruit Juice Recipes
Wining and Dining at Wellbrook Winery Cooking Classes
Fall Cooking Class Schedule
We have some exciting, innovative menus in store for our fall schedule. Chef Romy Prasad, of Savory Coast Cucina on Robson St., one of our most popular chef instructors, will be teaching a class in September and October.
Chef Niko from Taverna Gorgona in Ladner is back!! His classes sell out very quickly so do not delay in registering. He will be sharing more of his delicious Greek recipes. Chef Gurpreet Virdee, is back for another evening of East Indian Cuisine.
All classes start at 6 pm, and include a full meal served with our wines, recipes and food prep demonstration by our guest chefs. Cost for the class is $49 per person, and you can register on line, in person at Wellbrook Winery or phone 604-946-1868. For more information on our cooking classes, please see the Cooking Class Calendar page.
~ Thursday, September 6:
Potatoes, and Spuds, Five Ways to Dress ‘em Up
with Chef Romy Prasad. Get details or register for this class.
The "Potatoes, and Spuds, Five Ways to Dress ‘em Up" Menu:
• Warm Pemberton Red Potato Salad with Grilled Octopus, Calamata Olives, Edamame, Basil and Fruity Olive Oil
• Bubble and Squeak Potatoes with Bacon and Cabbage
• Yukon Gold Potato Risotto with Lobster, Peas and Chive Oil
• Organic Mushroom stuffed Baker Potato Cake, Braised Quail and Natural Jus
• Dessert, TBA
~ Monday, September 17: Gurpreet Virdee, East Indian Cuisine. Get details or register for this class.
The "East Indian Cuisine" Menu:
• Appetizer: Fish pakora - fish fried in a batter and served with mint chutney
• Chicken tikka masala - barbecued spiced chicken in spicy sauce
• Tandoori salmon with mixed berry chutney
• Dal Makahni - Black lentil cooked in tomatoes and cream
• Zeera pulao - Rice cooked with cumin
• Dessert: Shahi Tukra - Sweetened bread with sauce
~ Thursday, October 11: Romy Prasad 's Spanish Country Menu. Get details or register for this class.
Spanish Country Menu:
• Potato and white bean soup with Olive puree
• Eggplant & goat cheese rolls, served with organic tomato salad
• Steamed Whole Ocean Perch, with Alpilpil (garlic, chili, onions)
• Lamb stew with mixed nut pesto
• Chocolate Truffels with Wellbrook Fortified Raspberry Wine
~ Wednesday, October 24: Niko from Taverna Gorgona.
Cuisine from the Greek Islands. Menu TBA. Get details or register for this class.
New Products & Sales at Wellbrook Winery
 Bremner’s Pure Black Cherry Juice
Our customers agree that Terry Bremner has created one of the best tasting Black Cherry Juices on the market. Whereas some Cherry Juice has a bitter after-taste, the addition of Bremner’s Blueberry Juice (20%) smooths out the flavour while adding the nutraceutical benefits of Blueberries.
Bremner’s Black Cherry Juice: $6.95/946 ml Bottle
Health Benefits of Black Cherries
• Black Cherries are an excellent source of anthocyanins, potent anti-oxidants, which are in the red pigment of the fruit. Note that anthocyanin levels are equivalent in tart, sour and black cherries.
• Combats symptoms of Gout by significantly decreasing blood Uric Acid levels.
• High levels of Melatonin and Anthocyanins in Cherries may lower the risk of heart attacks and stroke.
• Melatonin is important for the function of the immune system.
Almond Butter Crunch made in Surrey, B.C.
The label on the box says, “one bite and you're hooked”, and they are not kidding! You will be hooked and you won't stop at one bite. This sweet treat is a cross between peanut brittle and southern style pralines. It has a slightly crunchy, melt-in-your-mouth texture and subtle peanut flavor.
Available in a 150 g bag or a 300 g box.
We have tasting samples in the winery. Come in and try some... at your own risk!
Ceramic Drink Chillers
The Problem: adding ice to your cold summer drinks dilutes the flavours.
The Solution: Attractive, hand painted ceramic pitchers with inserts that keep the ice separate from your beverage.
Only $24.95 each, plus, receive 2 of our summer drink mixes free with each purchase!
 Summer Salad days are here so stock up on our locally made
Salad Sisters Salad Dressings
Super Special Price for a Limited Time Only!
$7.99 each or 3 for $20.00
Back in stock at the Winery Store and perfect for summer BBQs
• Anne Kirsebome's Dressings and Marinades
• Free Range Sauces for Adults
July Events Photo Gallery
"A picture is worth a thousand words”
Delta Art Council’s Gallery In The Garden
Thanks to everyone for making this, our third annual Gallery in the Garden, such a success. Photos from this event are available the Photo Gallery.
 Wellbrook Winery’s Third Anniversary
Classic Car Show & Blueberry Festival
Over 40 fabulous classic cars, a succulent Salmon BBQ prepared by Romy Prasad of Savory Coast Cucina Mediterrean, the amazing Blueberry Pie Eaters, local vendors, and all the attendees, made our anniversary a great success! A special thanks to the powers that be for holding off the rain until after 4 pm.
See event pictures and winners of Wellbook Winery’s Classic Car Show in the Photo Gallery.
Winery Hours
Monday to Sunday 11am to 6 pm. Tour groups are welcome to visit weekdays. Call 604-946-1868 to book a tour.
That’s all the news for this month!
We look forward to seeing you at Wellbrook! |
