Entertaining
Company’s coming

Company’s coming

The warm weather is finally here, so let’s celebrate around the table with family and friends. In this section devoted to the art of entertaining, you’ll find recipes, pairings for the entire meal – from aperitif to dessert – food styling and practical tips.

FOOD

Summer calls for refreshing dishes like our spinach-and-strawberry salad with goat cheese and pecans, or bocconcini-and-guacamole bites. How about salmon tartar with roasted pineapple for the next course? It’s just the right duo for the season. For grilled-meat aficionados, why not turmeric Lamb satays? And finally, a summer meal wouldn’t be authentic without Quebec’s fabulous red berries: our raspberry tiramisu pays them tribute.

SEE THE RECIPES

Quebec Rosé Sangria
Spinach-and-strawberry salad with goat cheese and pecans
Bocconcini-and-guacamole bites
Salmon tartar, roasted pineapple and puffed rice
Turmeric lamb satays with soy-and-maple-syrup sauce
Raspberry tiramisu
Raspberry tiramisu – individual-dish

Gramophone

WHAT WE LISTEN TO

  • Noir Éden by Peter Peter
  • Univers parallèles by Damien Robitaille
  • Coastline by Geoffroy
  • Landing by Beyries
  • Blue Ceilings by The Franklin Electric
  • En vérité by Isabelle Boulay

DRINKS

Rosés are a given, of course, but think about treating yourself to some refreshing and light reds as well. Slightly chilled, they’ll be sublime with our recommended menu. You’ll discover a wide range of fruity and spicy aromas. Also on the menu are rieslings, pinot blancs or chenin blanc. And don’t forget the pride of our Quebec terroir: aromatized and ice ciders and a number of other white wines. Your guests will be suitably impressed! A tip: there are excellent wines available in larger formats for crowded tables, so don’t hesitate to look for them.

Quebec Rosé Sangria (SAQ)

QUEBEC ROSÉ SANGRIA

250 ml (1 cup) Michel Jodoin Fine Caroline apple liqueur
750 ml (3 cups) Quebec rosé wine
500 ml (2 cups) club soda
Juice of 1 lemon
227 g (8 oz) strawberries, hulled and halved
2 green apples, sliced
1/2 english cucumber, sliced
60 ml (1/4 cup) mint leaves

ROSÉ SANGRIA RECIPE

The following video may cause accessibility problems. No transcripts are available.

INSPIRING SALADS

Cheese is a great salad companion. Here are some coupling ideas: cheese curds and cherry tomatoes, grilled cheese and cucumber, blue cheese and endives. Our spinach-and-strawberry salad with goat cheese and pecans recipe is a mix of sweet and savoury flavours, highlighting Quebec strawberries in particular. California-style salads, which typically use orange or mandarin sections, need look no further than the Côte des Roses Gérard Bertrand with its fresh notes of citrus. As a bonus, the bottle is designed as a work of art, sporting a base in the shape of a rose.

Gérard Bertrand Côte des Roses

$18.35

Gérard Bertrand Côte des Roses

Rosé750 mlFrance
Gérard Bertrand Côte des Roses

Gérard Bertrand Côte des Roses

$18.35

Rosé750 mlFrance, Languedoc-RoussillonSAQ code : 13845791
  • Grape variety(ies):
  • Grenache, 
  • Cinsault, 
  • Syrah

STYLING

After tossing the salad in its vinaigrette, transfer it to a large serving dish from which guests will help themselves. In addition to making an impression, this method encourages the spirit of sharing.

VERSATILE STRAWBERRIES

Strawberries are a classic choice for desserts, but they’re just as delicious as canapés with cheese cubes, or mixed in a spinach salad as our recipe points out. Avocado, asparagus and arugula are also delicious matches for this tangy little fruit.

Spinach-and-strawberry salad with goat cheese and pecans (SAQ)

SPINACH-AND-STRAWBERRY SALAD WITH GOAT CHEESE AND PECANS

Preparation: 15 minutes
Cooking: 5 to 7 minutes
Cost per serving: about $5.40
4 servings

Caramelized pecans
250 mL (1 cup) pecans
25 mL (5 tsp) maple syrup
1 pinch Espelette pepper
Sea salt or fleur de sel
Salad
2.5 L (10 cups) baby spinach
250 mL (1 cup) strawberries, sliced
160 mL (2/3 cup) goat cheese, crumbled
Vinaigrette
15 mL (1 tbsp) French shallot, thinly sliced
2 mL (1/2 tsp) garlic, finely chopped
10 mL (2 tsp) Dijon mustard
45 mL (3 tbsp) maple syrup
45 mL (3 tbsp) sherry vinegar
90 mL (6 tbsp) grape seed oil
5 mL (1 tsp) fresh tarragon, chopped
Salt and freshly ground black pepper

1. Preheat the oven to 180°C (350°F). 2. In a bowl, mix together the pecans, maple syrup and Espelette pepper. Stir well to coat the nuts with the syrup. 3. Place the mixture on a baking sheet lined with parchment paper. Cook in the oven for 5 to 7 minutes, stirring halfway through the cooking. 4. Remove from the oven and sprinkle with salt. Set aside. 5. In another bowl, mix
together the vinaigrette ingredients. Taste and adjust the seasoning if needed. 6. In a large salad bowl, mix together the spinach, strawberries and toasted pecans. Top with the vinaigrette and toss. 7. Place the salad on serving plates, sprinkle with goat cheese and serve.

WHAT TO DRINK WITH THIS SALAD?

The natural choice for this salad is a demisec white wine like the Dr. Loosen Riesling, intense with green apple and mineral tones.

Dr. Loosen Riesling 2018

$15.90

Dr. Loosen Riesling 2018

White wine750 mlGermany
Dr. Loosen Riesling 2018

Dr. Loosen Riesling 2018

$15.90

White wine750 mlGermany, MoselSAQ code : 10685251

+Pairing suggestions

Cono Sur Bicicleta Reserva Pinot noir

$10.10$10.60

Cono Sur Bicicleta Reserva Pinot noir

Rosé750 mlChile
Cono Sur Bicicleta Reserva Pinot noir

Cono Sur Bicicleta Reserva Pinot noir

$10.10$10.60

Rosé750 mlChile, Valle CentralSAQ code : 11959348
Coteau Rougemont Versant Rosé 2018

$14.95

Coteau Rougemont Versant Rosé 2018

Rosé750 mlCanada
Coteau Rougemont Versant Rosé 2018

Coteau Rougemont Versant Rosé 2018

$14.95

Rosé750 mlCanada, QuebecSAQ code : 12644153
Not available onlineSee quantity in stores

SAQ code : 11372766
Not available onlineNot available in stores

INSPIRING!
Rosés are gaining popularity. Provence and Languedoc-Roussillon top the list in this category, although there is increasing appreciation for rosés from other regions like the United States. Quebec, too, produces excellent cuvées.

MORE DECORATION IDEAS
Empty wine bottles, tin cans, glass jars and other unused household items like pitchers, cups, vases, can double as tabletop decorations. Need an ice bucket? Improvise with a salad bowl, a plant pot, vase or metal watering can.

DELICIOUS APERITIFS

White wines are often synonymous with aperitifs. The Vivolo di Sasso, featuring pinot grigio and chenin blanc, is the perfect example. This bottle exude delicate fruity notes that pair well with different hors d’oeuvres. Wines based on pinot noir (burgundies and several pays d’ocs), like the baron Philippe de Rothschild, are light in tannins and will please those wary of more robust reds.

Bocconcini and guacamole bites (SAQ)

BOCCONCINI-AND-GUACAMOLE BITES

Preparation: 15 minutes
Cost per serving: about $4.25
4 servings

22 mL (1 ½ tbsp) vegetable oil
30 mL (2 tbsp) basil pesto
24 balls of bocconcini
cheese, drained
Salt and freshly ground pepper
1 baguette
125 mL (1/2 cup) guacamole
12 cherry tomatoes, cut in half
24 small basil leaves

1. In an airtight container, mix the oil, pesto and bocconcini. 2. Season, cover and let marinate for 4 to 6 hours. Stir a few times in between. 3. Cut the baguette into 1 cm slices and spread guacamole on each piece. 4. Place a cheese ball, half a tomato and a basil leaf on each slice of bread. 5. Season and serve on a tray.

FEATURING FRESHNESS

Vivolo di Sasso is without question the perfect companion for this dish. The cuvée’s smooth texture combines well with the creamy avocado purée and the soft chewy bocconcini. Conversely, the dish’s fresh basil will enhance the aromas of the white fruit present in this Veneto.

SAQ code : 12560507
Not available onlineNot available in stores
Baron Philippe de Rothschild Pays d'Oc Pinot Noir

$13.10

Baron Philippe de Rothschild Pays d'Oc Pinot Noir

Red wine750 mlFrance
Baron Philippe de Rothschild Pays d'Oc Pinot Noir

Baron Philippe de Rothschild Pays d'Oc Pinot Noir

$13.10

Red wine750 mlFrance, Languedoc-RoussillonSAQ code : 10915247

REINVENTED TARTAR

Summer is the ideal season to try fruit-based recipes. Exotic and flavourful pineapple – roasted in the oven or on the grill – lends itself easily to this salmon tartar. It adds toasty notes, and the slightly candied texture enhances the mixture. The tangy taste of fruit will echo the sharp, spicy ginger. If your recipe includes mangoes or citrus fruit, go for the La Sablette Côtes de Provence. Its subtle notes of strawberries and exotic fruit will round out the palate.

S. de La Sablette Coteaux Varois en Provence

$16.30

S. de La Sablette Coteaux Varois en Provence

Rosé750 mlFrance
S. de La Sablette Coteaux Varois en Provence

S. de La Sablette Coteaux Varois en Provence

$16.30

Rosé750 mlFrance, ProvenceSAQ code : 12990902
  • Grape variety(ies):
  • Grenache, 
  • Cinsault, 
  • Syrah

TARTAR 101

For maximum freshness, prepare the tartar at the last minute. During a heat wave, put the salmon bits immediately in a bowl placed a top ice cubes. Keep the fish well chilled and use a sharp knife to dice it. The tartar will have just the right texture.

salmon tartar, with roasted and puffed rice (SAQ)

SALMON TARTAR, ROASTED AND PUFFED RICE

Preparation: 25 minutes
Cooking: 15 to 20 minutes
Cost per serving: about $10
4 servings

675 g (1 ½ lb) sushi-quality salmon, diced
8 thin slices pineapple
60 mL (1/4 cup) puffed rice,* coarsely crushed
60 mL (1/4 cup) pumpkin seeds, roasted
60 mL (1/4 cup) yogurt
45 mL (3 tbsp) chives, finely chopped
30 mL (2 tbsp) olive oil
15 mL (1 tbsp) minced fresh ginger
2 green onions, finely chopped
Juice and zest of 2 limes
Salt and pepper

1. Preheat the barbecue to high. Lightly oil the grill. 2. Grill pineapple slices 4 to 5 minutes on each side, or until golden and caramelized. 3. Let cool, then chop. 4. In a bowl, delicately mix together all ingredients and serve immediately.
*You can substitute puffed rice for Panko bread crumbs.

WHAT TO DRINK WITH THIS TARTAR?

Made using the traditional method, as is the case in Champagne, this Cava exudes notes of strawberry, gooseberry, pepper and nougat in an airy palate. Bubbles are fine and persistent. Its refreshing nature will counter-balance the fattiness of the tartare, while its fruity aromas will highlight the dish’s exoticness.

Parés Baltà Pink Cava

$17.85

Parés Baltà Pink Cava

Sparkling rosé750 mlSpain
Parés Baltà Pink Cava

Parés Baltà Pink Cava

$17.85

Sparkling rosé750 mlSpain, Côte MéditerranéenneSAQ code : 12888043
  • Grape variety(ies):
  • Grenache, 
  • Parellada, 
  • Macabeo

TIP

Before going to buy salmon, put an ice pack in your shopping bag. If you forget, be sure to ask the fishmonger for some ice. Don’t cut corners on the freshness of the salmon. Sushi quality fish is a must.

ROSÉ WITH VEGETARIAN BARBECUES AND GRILLS

With a vegetarian feast, why not opt for a wine composed mainly with Syrah, a grape that evokes the south of France and its spicy scents. Looking for recipe ideas? Try our barbecued eggplant-cheese stacks, grilled-vegetable salad with mozzarella, or grilled-cheese-and-apple sandwich. Infusing the dishes with a touch of rosemary, thyme or oregano will further enhance wine and food.

Turmeric lamb satays (SAQ)

TURMERIC LAMB SATAYS WITH SOY-AND-MAPLE-SYRUP-SAUCE

Preparation: 15 minutes
Cooking: 5 minutes
Cost per serving: about $6.50
4 servings

8 leg-of-lamb escalopes (100 g each)*
8 wooden skewers, pre-soaked in water
Marinade
60 mL (1/4 cup) olive oil
15 mL (1 tbsp) minced ginger
15 mL (1 tbsp) maple syrup
1 clove garlic, minced
Juice and zest of 1 lemon
15 mL (1 tbsp) turmeric
15 mL (1 tbsp) ground coriander
15 mL (1 tbsp) ground cumin
Chili pepper flakes, to taste
Salt and pepper
Sauce
45 mL (3 tbsp) light soy sauce
15 mL (1 tbsp) maple syrup
15 mL (1 tbsp) sesame oil
Juice and zest of 1 lemon

1. Marinade: In a bowl, mix together all marinade ingredients. 2. Marinate lamb for 6 hours. 3. Thread marinated lamb onto skewers. 4. Sauce: In a saucepan  bring all ingredients to a boil then reduce heat and simmer until sauce thickens. Set aside. 5. In a large frying pan, heat oil and grill lamb satays over high heat until cooked. 6. Serve satays with the sauce.
* Ask your butcher to cut the escalopes for you

WHAT TO DRINK WITH THESE LAMB SATAYS?

As an accompaniment for lamb, the aromatic depth of this Spanish wine is a guaranteed delight. The Rioja Coto de Imaz Reserva benefits from long aging in oak barrels that imitates the cooking method. Soy, maple syrup and turmeric are three ingredients that go well with the notes of cooked fruit and the full-bodied personality of this Tempranillo.

Coto de Imaz Reserva 2015

$22.55

Coto de Imaz Reserva 2015

Red wine750 mlSpain
Coto de Imaz Reserva 2015

Coto de Imaz Reserva 2015

$22.55

Red wine750 mlSpain, Vallée de l'EbreSAQ code : 10857569

TIP

Mismatched plates will give your table a casual flair.

OUR BERRY BEST

A great Italian classic, tiramisu has earned a place of honour among Quebecers’ favourite desserts. For a local summer version, the coffee is replaced with raspberries. As for alcohol, you can soak the ladyfingers in whatever you have on hand: rum, brandy, or citrus, almond or berry liqueur…

ONE DESSERT, TWO STYLES

For a crowd, tiramisu is a practical and easy-to-make dessert. Prepare it up to 24 hours ahead of time to avoid a last-minute rush. Place it in a large serving dish for guests to help themselves. If you’re throwing a more formal dinner party, individual portions are the way to go, using glass dessert bowls or small Mason jars.

Raspberry tiramisu (SAQ)

RASPBERRY TIRAMISU

Preparation: 25 minutes
Cost per serving: about $2.50
8 to 10 servings

32 ladyfingers
500 mL (2 cups) raspberries (more for garnish)
Raspberry sauce
500 mL (2 cups) raspberries
60 mL (1/4 cup) sugar
Juice of 1 lemon
30 mL (2 tbsp) orange liqueur, optional (Triple Sec or Grand Marnier)
Cream
4 eggs, yolks and whites separated, room temperature
125 mL (1/2 cup) sugar
450 g (1 lb) mascarpone*, room temperature

1. Raspberry sauce: Toss ingredients in a blender or food processor and purée. 2. Transfer to a bowl. Set aside. 3. Cream: In a bowl, beat egg yolks with half the sugar. Add cheese and whip until cream forms. 4. In another bowl, beat egg whites with the remaining sugar until firm peaks form. Delicately fold into the cream-cheese mixture. Set aside. 5. Soak ladyfingers in the raspberry sauce for a few seconds then place them in a glass serving dish. 6. Cover with half the cream. 7. Spread half the whole raspberries over the cream. 8. Repeat steps 6 and 7. 9. Refrigerate at least 4 hours or overnight. 10. Garnish with fresh raspberries on top before serving.
* To keep cost down, substitute mascarpone for ricotta cheese.

Individual Raspberry tiramisu (SAQ)

INDIVIDUAL RASPBERRY TIRAMISU

For individual portions, reduce the number of ladyfingers to 24 and the quantity of raspberries to 250 mL (1 cup). The remaining ingredients’ quantities stay the same. Follow the same preparation steps until Step 5 when you distribute the ladyfingers (dipped in the raspberry sauce) in 8 containers of 250 mL (1 cup) each. Cover with a little cream. Repeat the preceding two steps. Refrigerate for 3 hours. Garnish with a few raspberries and enjoy the result!

WHAT TO DRINK WITH THIS TIRAMISU?

Tiramisu and this raspberry-flavoured cider make an unbeatable duo. They’re made for each other! The melt-in-the-mouth dessert oozes an unctuously fresh Raspberry sauce that complements the Coteau Rougemont cider’s pronounced notes of apple and raspberry. An excellent pairing of colours and flavours.

Coteau Rougemont Rose Framboise cidre aromatisé

$12.50$13.50

Coteau Rougemont Rose Framboise cidre aromatisé

Flavoured cider (raspberry)750 mlCanada
Coteau Rougemont Rose Framboise cidre aromatisé

Coteau Rougemont Rose Framboise cidre aromatisé

$12.50$13.50

Flavoured cider (raspberry)750 mlCanada, QuebecSAQ code : 12358173

INSPIRING!

A couple of other original pairings: ice cider with chicken liver mousse and mango salsa appetizers; flavoured cider with rhubarb pie for dessert. Fabulous!

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