National Aboriginal Day Recipes
On June 21, Canadians are invited to celebrate National Aboriginal Day's 20th anniversary by raising a glass of expertly crafted wine from North America's first Aboriginal owned and operated winery, Nk'Mip Cellars. These award-winning wines have won many fans across the country and taste even better when paired with indigenous-inspired recipes.
Just in time to celebrate, the newly released 2015 Winemaker's Series Dreamcatcher and 2015 Winemaker's Series Rosé are destined to be summer favourites. Dreamcatcher is an aromatic white blend primarily featuring Riesling, Sauvignon Blanc and Pinot Blanc. The wine has lively lemon citrus on the palate that rounds into supple melon, balancing the wine's refreshing acidity with a hint of sweetness. The 2015 Rosé is a blend of Merlot, Syrah, Pinot Noir and Cabernet Franc with a bright, field-strawberry nose leading to a crisp palate with flavours of rhubarb and grapefruit.
Three recipes have been created to put a twist on a couple of long-standing staples in Aboriginal diets - salmon and bannock. A wild salmon recipe featuring local berries, fresh greens and toasted hazelnut butter with a side of hot, crispy bannock offers all the elements of a well-balanced dish. Wild salmon is a perfect protein for summer and its neutral flavour lends itself to pairing well with a variety of wines. The citrus in the berry salsa complements Dreamcatcher's citrus notes while cutting through the rich, toasty butter. The Rosé's strawberry notes and light acidity pair nicely with the recipe's featured berries while also working well as a pre-dinner aperitif.
Assistant Winemaker and Osoyoos Indian Band Member, Justin Hall produced another aromatic stunner in the 2015 Dreamcatcher. "It is beautifully balanced with some residual sugar and a bracing acidity," shares Hall. This ultra popular wine is a great patio sipper and also pairs wonderfully with the provided recipes.
Rosé is having a moment in the wine world and Nk'Mip Cellars' version is a terrific South Okanagan example. Winemaker Randy Picton shares, "This wine has distinct cherry aromas with a very pleasing structure. Making it's dry in style with a slight bit of tannin and crisp acidity make it a very versatile wine."
Nk'Mip Cellars wine lovers are encouraged to pay a visit to the winery this summer to experience the exceptional wines in their gorgeous desert setting. The bright and inviting winery showcases First Nations culture in design, food and wine. The wine shop offers daily tastings, winery-only features, wine and cheese pairings and, a behind-the-scenes look at the winery called, The Legacy Tour. Nk'Mip Cellars' on-site restaurant, The Patio, offers a fresh, farm-to-table culinary approach that showcases Aboriginal techniques with both a varied lunch menu and a simple sunset menu.
About National Aboriginal Day
National Aboriginal Day was first observed twenty years ago in 1996. The nation-wide celebration offers an opportunity for all Canadians to share and experience the unique heritage, diverse cultures and outstanding achievements of the country's First Nations, Inuit, and Métis peoples. This day marks an occasion to celebrate the unparalleled contributions to the development of Canada by its First Peoples. The summer solstice holds special significance for many indigenous groups, who already celebrate their heritage on this day.
About Nk'Mip Cellars
Pronounced "in-ka-meep," North America's first Aboriginal owned and operated winery overlooks Osoyoos Lake in the Okanagan Valley, British Columbia. Using grapes from the Osoyoos Indian Band's Inkameep Vineyard, Winemaker Randy Picton and Assistant Winemaker Justin Hall produce wines in three tiers: Winemaker's Series, Qwam Qwmt and Mer'r'iym. The award-winning portfolio includes favourites such as Pinot Noir, Chardonnay, Pinot Blanc, Cabernet Sauvignon, Merlot, Syrah, Meritage and Icewine.
Ingredients:
Summer Berry Salsa:
½ cup (50g) Strawberries
½ cup (50g) Blueberries
½ cup (50g) Raspberries
2 tbsp (15g) Fresh mint or cilantro, finely chopped
1 tbsp (10g) Seeded jalapeno pepper, or green onion, finely chopped
1 tbsp (15ml) Fresh lime juice
1 tsp (5ml) Vegetable oil
Salt and pepper to taste
Wild BC Salmon:
4-6 oz (600g) Wild BC Salmon filets
Mixed Local Greens:
4 cups (100g) Greens-mix of spinach, arugula, dandelion greens
½ cup (50g) Fresh berries-mix of strawberries, blueberries, raspberries
¼ cup (20g) Peeled hazelnuts, toasted and cooled
2 tbsp (30ml) Olive oil
1 tbsp (15ml) Lemon juice
Salt and pepper to taste
INSTRUCTIONS:
* Prepare the summer berry salsa by gently mixing all the ingredients together in a bowl. Set aside and keep chilled.
* Season the salmon fillets with salt and pepper and sear in a heated, greased pan or on a grill until medium rare.
* Mix the salad of fresh spinach, arugula and/or dandelion greens, dress with olive oil and lemon juice and top with berries and hazelnuts.
* Top the salmon with hazelnut butter, recipe follows.
* Serve with berry salsa and mixed green salad.
Ingredients:
¼ cup (50g) Peeled hazelnuts, chopped
¼ cup (60g) Salted butter, softened to room temperature
¼ cup (60ml) Local honey
INSTRUCTIONS:
* Lightly toast peeled and chopped hazelnuts to release oils and allow to cool.
* Mix hazelnuts with softened butter and honey.
* Serve with bannock or melted on cooked salmon.
Ingredients:
2 cups (275g) All purpose unbleached flour
2 tbsp (30ml) Baking powder
1 tbsp (15ml) Granulated sugar
½ tsp (2.5ml) Salt
½ cup (120ml) Milk, warmed
½ cup (120ml) Water, warmed
¼ cup (60ml) Vegetable oil
INSTRUCTIONS:
* In a bowl mix the flour, baking powder, sugar and salt.
* Stir in the warmed milk and water until a sticky, soft dough forms, do not over mix.
* On the stovetop, heat the oil in a cast iron pan or heavy skillet on medium heat.
* Pour large spoonfuls of batter in the hot oil and shallow fry for 4-6 minutes on each side, until golden brown.
* Serve with hazelnut honey butter.
Just in time to celebrate, the newly released 2015 Winemaker's Series Dreamcatcher and 2015 Winemaker's Series Rosé are destined to be summer favourites. Dreamcatcher is an aromatic white blend primarily featuring Riesling, Sauvignon Blanc and Pinot Blanc. The wine has lively lemon citrus on the palate that rounds into supple melon, balancing the wine's refreshing acidity with a hint of sweetness. The 2015 Rosé is a blend of Merlot, Syrah, Pinot Noir and Cabernet Franc with a bright, field-strawberry nose leading to a crisp palate with flavours of rhubarb and grapefruit.
Three recipes have been created to put a twist on a couple of long-standing staples in Aboriginal diets - salmon and bannock. A wild salmon recipe featuring local berries, fresh greens and toasted hazelnut butter with a side of hot, crispy bannock offers all the elements of a well-balanced dish. Wild salmon is a perfect protein for summer and its neutral flavour lends itself to pairing well with a variety of wines. The citrus in the berry salsa complements Dreamcatcher's citrus notes while cutting through the rich, toasty butter. The Rosé's strawberry notes and light acidity pair nicely with the recipe's featured berries while also working well as a pre-dinner aperitif.
Assistant Winemaker and Osoyoos Indian Band Member, Justin Hall produced another aromatic stunner in the 2015 Dreamcatcher. "It is beautifully balanced with some residual sugar and a bracing acidity," shares Hall. This ultra popular wine is a great patio sipper and also pairs wonderfully with the provided recipes.
Rosé is having a moment in the wine world and Nk'Mip Cellars' version is a terrific South Okanagan example. Winemaker Randy Picton shares, "This wine has distinct cherry aromas with a very pleasing structure. Making it's dry in style with a slight bit of tannin and crisp acidity make it a very versatile wine."
Nk'Mip Cellars wine lovers are encouraged to pay a visit to the winery this summer to experience the exceptional wines in their gorgeous desert setting. The bright and inviting winery showcases First Nations culture in design, food and wine. The wine shop offers daily tastings, winery-only features, wine and cheese pairings and, a behind-the-scenes look at the winery called, The Legacy Tour. Nk'Mip Cellars' on-site restaurant, The Patio, offers a fresh, farm-to-table culinary approach that showcases Aboriginal techniques with both a varied lunch menu and a simple sunset menu.
About National Aboriginal Day
National Aboriginal Day was first observed twenty years ago in 1996. The nation-wide celebration offers an opportunity for all Canadians to share and experience the unique heritage, diverse cultures and outstanding achievements of the country's First Nations, Inuit, and Métis peoples. This day marks an occasion to celebrate the unparalleled contributions to the development of Canada by its First Peoples. The summer solstice holds special significance for many indigenous groups, who already celebrate their heritage on this day.
About Nk'Mip Cellars
Pronounced "in-ka-meep," North America's first Aboriginal owned and operated winery overlooks Osoyoos Lake in the Okanagan Valley, British Columbia. Using grapes from the Osoyoos Indian Band's Inkameep Vineyard, Winemaker Randy Picton and Assistant Winemaker Justin Hall produce wines in three tiers: Winemaker's Series, Qwam Qwmt and Mer'r'iym. The award-winning portfolio includes favourites such as Pinot Noir, Chardonnay, Pinot Blanc, Cabernet Sauvignon, Merlot, Syrah, Meritage and Icewine.
NATIONAL ABORIGINAL DAY RECIPES
BC SUMMER SOLSTICE SALMON WITH BERRY SALSA AND HAZELNUT BUTTER
Yields 4 portions
Ingredients:
Summer Berry Salsa:
½ cup (50g) Strawberries
½ cup (50g) Blueberries
½ cup (50g) Raspberries
2 tbsp (15g) Fresh mint or cilantro, finely chopped
1 tbsp (10g) Seeded jalapeno pepper, or green onion, finely chopped
1 tbsp (15ml) Fresh lime juice
1 tsp (5ml) Vegetable oil
Salt and pepper to taste
Wild BC Salmon:
4-6 oz (600g) Wild BC Salmon filets
Mixed Local Greens:
4 cups (100g) Greens-mix of spinach, arugula, dandelion greens
½ cup (50g) Fresh berries-mix of strawberries, blueberries, raspberries
¼ cup (20g) Peeled hazelnuts, toasted and cooled
2 tbsp (30ml) Olive oil
1 tbsp (15ml) Lemon juice
Salt and pepper to taste
INSTRUCTIONS:
* Prepare the summer berry salsa by gently mixing all the ingredients together in a bowl. Set aside and keep chilled.
* Season the salmon fillets with salt and pepper and sear in a heated, greased pan or on a grill until medium rare.
* Mix the salad of fresh spinach, arugula and/or dandelion greens, dress with olive oil and lemon juice and top with berries and hazelnuts.
* Top the salmon with hazelnut butter, recipe follows.
* Serve with berry salsa and mixed green salad.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
HAZELNUT HONEY BUTTER
Yields ¾ cup
Ingredients:
¼ cup (50g) Peeled hazelnuts, chopped
¼ cup (60g) Salted butter, softened to room temperature
¼ cup (60ml) Local honey
INSTRUCTIONS:
* Lightly toast peeled and chopped hazelnuts to release oils and allow to cool.
* Mix hazelnuts with softened butter and honey.
* Serve with bannock or melted on cooked salmon.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
CAST IRON BANNOCK
Yields 12 small bannocks
Ingredients:
2 cups (275g) All purpose unbleached flour
2 tbsp (30ml) Baking powder
1 tbsp (15ml) Granulated sugar
½ tsp (2.5ml) Salt
½ cup (120ml) Milk, warmed
½ cup (120ml) Water, warmed
¼ cup (60ml) Vegetable oil
INSTRUCTIONS:
* In a bowl mix the flour, baking powder, sugar and salt.
* Stir in the warmed milk and water until a sticky, soft dough forms, do not over mix.
* On the stovetop, heat the oil in a cast iron pan or heavy skillet on medium heat.
* Pour large spoonfuls of batter in the hot oil and shallow fry for 4-6 minutes on each side, until golden brown.
* Serve with hazelnut honey butter.
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