20Over

Tastings, Festivals,Classes & More!

+ MARCH 10POPCORN PAIRINGS

MARCH 5SPARKLING WINE FESTIVAL

HOLIDAY GIFT IDEASEVENT TICKETS, GIFT BASKETS, HOLIDAY RECIPES,WINE & SPIRIT APPRECIATION CLASSES AND MORE!

FEBRUARY 11PERFECT PIE PAIRINGS

WINTEREVENTS 2016

W I N T E RSOUTHAMERICANWINE FEST FEB 6

2 | W I L L O W P A R K W I N E S & S P I R I T SWe offer a variety of gift baskets for the wine, beer or spirit lover. See in-store for more details!

THANK YOU TO OUR NEW CUSTOMERS!We are celebrating our fourth month in our new store location and as we move into the holiday season and we have much to celebrate. Thank you to all our loyal customers who have helped us create one of our most successful stores ever. Our team is excited to be part of your wine, beer and spirit traditions. Please keep us on your wish list and plan to join us in 2016 for one of our many special events. Tuck a few event tickets into your favorite persons’ stocking and plan a night out - TASTE, LEARN, ENJOY all year in 2016.

We wish you and yours all the best for the holiday season and into the new year.

Cheers,

Peggy PerryVice PresidentPurchasing & Marketing

Find us on Facebook!

Twitter: @WPWS_Regina

Instagram: @willowparkwinesregina

HOW TO PURCHASE TICKETS:

Tickets may be easily purchased in-store or online at www.willowparkwines.com or Facebook page.

By phone at 306.585.1661

All event participants will receive a 5% Thank You discount card to be used after the event.

Payment is due at time of registration. Willow Park Wines & Spirits reserves the right to cancel any class. We will notify participants as quickly as possible and full refunds or credits will be offered. All participants of events at Willow Park Wines & Spirits must be 19 years or older and may be asked to show valid identification. Refunds or credits will be issued if Willow Park Wines & Spirits is notified 48 hours prior to the event if you cannot attend. No refunds or credits will be issued for missed classes.

Please book early to avoid disappointment as our classes fill up quickly. No infants, strollers or children are allowed into any private or public tastings. Note: We ask that all participants please refrain from using personal fragrances during all tasting events.

Willow Park Wines & Spirits reminds you to drink responsibly. Please do not drink and drive.

Australian Pavlova

DIRECTIONS1 Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper for individual bases.

2 Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes). Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.

3 Bake in a 300F oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container.

4 Traditional filling is simply fresh fruit of your choice and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce (“banana split”).

INGREDIENTS

• 2 egg whites

• 3/4 teaspoon vanilla

• 1/4 teaspoon cream of tartar

• 2/3 cup sugar (or less, to taste)

FILLING

• Fresh fruit (your choice)

• Whipping cream

THE PERFECT AUSSIE BURGER

• Bun/Burger

• Pineapple

• Cheese

• Lettuce

While the burgers are cooking, BBQ the bacon and pineapple. Top the burgers with bacon, then add cheese and put back on the barbecue to melt. Warm the buns over the barbecue, too, if you like.

Meanwhile, heat oil in a 10” nonstick skillet over medium heat. Add eggs; cook, covered, until yolks are just set, about 4 minutes. To bottom half of each bun, add lettuce, beets, tomato, pineapple, and burger patty.

Top each with an egg; add top half of bun.

• Beets

• Fried Egg

• Bacon

• Tomato

Don’t missAustralian

Wine Festival on March 19!

ALL THINGS AUSSIE!

W I L L O W P A R K W I N E S & S P I R I T S | 3

• 1canPillsbury™refrigeratedclassicpizzacrust• 1/4cupbasilpesto• 1/2cupchoppedroastedredpeppers(fromajar)• 2cupsdicedleftovercookedturkey• 1cupshreddedmozzarellacheese• 1/2teaspoonItalianseasoning

INGREDIENTS:

1. Heatovento400ºF.Spray9-or91/2-inchpieplatewithcookingspray.2. Unrollpizzadough.Spreadpestotoedgesofdough.Sprinklewith

turkey,roastedpeppersandcheese.SprinkleItalianseasoningovertop.3. Startingwithshortside,rollupdough.Usingserratedknife,cutroll

into8slices;carefullyplaceeachsliceinpieplate(asyouwouldwhenmakingcinnamonrolls).Mixturewillwanttofalloutofthedoughsousetheknifeandyourotherhandtohelpholditallinwhiletransferringittothepieplate.

4. Bake18to21minutesoruntiltopislightgoldenbrownandcentersofrollsarecooked.Coolslightlybeforeserving.

METHOD:

Turkey Pesto Rollups - Great way to use turkey leftovers!

4 | W I L L O W P A R K W I N E S & S P I R I T S

January 2016Thursday, January 21Guess the Expensive Wine 7-8:30pm $15Love a challenge or have a competitive nature? Then grab your friends and join us for a truly entertaining evening where we showcase a tasting of wines from around the globe and ask you to decide which one is the most expensive. If you’re a wine enthusiast you’re going to love this eye opening evening.

Saturday, January 23Potato Chip & Friends Pairing | 7-8:30pm $15Our first Potato Chip Pairing class was a sold out success so we’ve brought it back again and added some snack food friends into the mix. You’re going to have a blast with our Trusted Expert team as they take some of their favourite snack foods and pair them up with tasty wines and beers to show you how to bring a “wow-factor” to snacking at home. Trust us when we say you won’t believe how much fun you can have pairing with chips, Cheezies, Bits & Bites and more.

Book early to avoid disappointment.

Thursday, January 28Shake, Muddle & Stir: Cocktails 101 | 7-8:30pm $20Bring out your inner mixologist as you learn the art of creating the perfect cocktail during this fun and hands-on class. By the end of the class you’ll have a great understanding of why we shake, muddle and stir different cocktails, along with how to use bitters, tonics and other secret ingredients that will take your drinks from good to WOW. Don’t miss out on your chance to learn the basics and insider’s tips and tricks. Cocktail anyone?

Saturday, January 30$25 and Under – Red Wines from Around the World7-8:30pm $15Join us as our Trusted Expert Team guides you through an incredible line up of red wines from around the world that are not only are tasty on your palate, but super friendly on your pocket book. You’re sure to find a few new favourites at this class and be surprised at the outstanding value the wines have to share.

GIFT BASKETS &CUSTOM GIFT WRAPPINGGift baskets can be as simple or as extravagant as you desire! Our team is looking forward to working with you to make something truly incredible for the holidays. With a wide selection of baskets and boxes to choose from, along with glassware and accessories from our gift room, your basket will be filled with the perfect collection of wines, beers, or spirits to make your gift as personal as it can be.

Gift baskets can be ordered on the spot or in advance. Please ask for more details in-store or when you book your basket.

W I L L O W P A R K W I N E S & S P I R I T S | 5

Crock-Pot CocktailsHOLIDAY FAVOURITES

With i t est imated that over 70% of al l households own a least one s l ow cooke r, i t ’s i n c r ed i b l e j u s t how l i t t le is know about i t ’s or igins and the man behind this cherished kitchen staple. On May 21st, 1936, I r v ing Naxon, a l i fe long inventor, from Chicago, I l l inois, appl ied for a patent on a cooking device that was inspired by his grandmother’s recipe for a slow cooked cholent or Jewish Meat Stew.

His grandmother used to cook the stew in a pot over night in a bakery oven when it was turned off and so Irving was trying to create a device

tha t wou ld emula te the “ low and slow” cooking style that made his grandmother’s dish so del icious.

I r v i n g , b r o u g h t h i s “ N a x o n Beanery” all purpose cooking device to market in the early 1950’s, where i t quickly found favor with women r u n n i n g b u s y h o l d s a n d t a k i n g o n m o r e j o b s i n t h e w o r k f o r c e outside the home. In 1970, the Rival Manufacturing Company bought the company and in 1971, rebranded the Naxon Beanery, to the “Crock Pot” in 1972, as they launched the product with a removable stoneware insert that could be removed and served

from at the table.The Crock-pot has been a beloved

kitchen appl iance for over 60 years with only a small decl ine in sales in the early 1980’s when the microwave oven was the newest “must-have” device. Today, the crock-pot is as popular as ever with famous chefs around the world touting i ts praises and versatil ity, so that we once again see a new generat ion of loyal and happy cookers who have a crock-pot sit t ing on their counter and with a bit of easy planning come home to a del icious home cooked meal at the end of long day.

Shake, Rattle & Stir - Cocktails 101 Jan. 28

INGREDIENTS• 2 bottles dry red wine• 1/2 cup corn syrup or

Lyle’s Golden Syrup• 1/2 cup honey

• 1/2 cup water• Peel from one orange• Peel from one lemon• 1 – 2 cinnamon stick

• 1/4 tsp. ground allspice• 1/2 tsp. ground nutmeg• Thin, seeded orange slices

(2 medium oranges)

DIRECTIONSCombine all ingredients in 4-quart crockpot and stir well to combine. Cover and cook on low for 2-1/2 hours, stirring once during cooking. Remove orange peel and cinnamon stick before serving. Place a thin orange slice in the bottom of each mug and spoon hot wine over. (Adapted from Busycooks.com)

SLOW COOKER MULLED WINEPrep Time: 20 minutes Cook Time: 120 minutesTotal Time: 140 minutes Yield: 8-10 servings

Triple-Berry Cobbler• 1 cup all-purpose flour• ¾ cup sugar• 1 tsp baking powder• ¼ tsp salt

• ¼ tsp ground cinnamon• ¼ tsp ground nutmeg• ½ tsp vanilla• 2 eggs, lightly beaten

• 3 tablespoons vegetable oil• 2 tablespoons milk• 2 cups fresh or frozen blueberries• 2 cups fresh or frozen raspberries

• 2 cups fresh or frozen blackberries• 1 cup sugar• 1 cup water• 3 tablespoons quick-cooking tapioca

In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.

In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.

Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream. Adapted from BHG.com

with Lemon Cream Cheese Frosting

GINGERBREADCUPCAKES

INGREDIENTS:• 1 1/4 cups all-purpose flour• 1 1/2 teaspoons ground ginger• 1 teaspoon cinnamon• 1/4 teaspoon ground cloves• 1/2 teaspoon allspice• 1/4 teaspoon salt• 1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter• 1/2 cup granulated sugar• 1/2 cup molasses• 1 large egg, beaten lightly• 1 teaspoon baking soda• 8 ounce cream cheese, softened• 1 1/2 cups confectioners’ sugar (icing sugar)• 1/2 teaspoon vanilla• 1 teaspoon freshly grated lemon zest• 2 teaspoons fresh lemon juice• 1 tablespoon thinly sliced crystallized ginger

PREPARATION:1Intoabowlsifttogethertheflour,thegroundginger,thecinnamon,thecloves,theallspice,andthesalt.Inanotherbowlcream1/2stickofthebutter,addthegranulatedsugar,andbeatthemixtureuntilitisfluffy.Beatinthemolassesandtheegg,beatinguntilthemixtureissmooth.

2Inameasuringcupcombinethebakingsodawith1/2cupboilingwaterandstirthemixturetodissolvethebakingsoda.Stirthemixtureintothemolassesmixture(themixturewillappearcurdled)andstirthemolassesmixtureintotheflourmixture,stirringtocombinetheingredientswell.Linetwelve1/2-cupmuffintinswithpaperlinersandspoonthebatterintotheliners,fillinghalfway.Bakethecupcakesinthemiddleofapreheated350°Fovenfor20minutes,oruntilatestercomesoutclean.(Thecupcakeswillbeflatorslightlyindentedontop.)Transferthecupcakestoarackandletthemcool.

3Inabowlcreamtogetherthecreamcheese,andtheremaining2tablespoonsbutter,addtheicingsugarandthevanilla,andbeatthemixtureuntilitisfluffyandsmooth.Beatinthezestandthelemonjuiceandchillthefrostingfor30minutes.Spreadthefrostingonthecupcakesandtopeachcupcakewithsomeofthecrystallizedginger.

RecipeadaptedfromBon AppetiteMagazine

Don’t miss our

very popular

CUPCAKE PAIRING

ON MARCH 3!

W I L L O W P A R K W I N E S & S P I R I T S | 7

MOLASSES COOKIES

S’more Roll Ups

SUPER SOFT

INGREDIENTS:• 2 cups all-purpose flour• 2 teaspoons baking soda• 1 1/2 teaspoons ground cinnamon• 1 teaspoon ground ginger• 3/4 teaspoons ground cardamom• 1/2 teaspoons kosher salt

INGREDIENTS:• 1 can Pillsbury™ refrigerated classic pizza crust • 1/2 cup finely crushed graham cracker crumbs • 1/2 cup quick-cooking oats • 1/4 cup packed brown sugar • 1/4 cup butter, melted • 7 tablespoons marshmallow crème (Sunday topping)• 1 cup chocolate chips • ¼ cup raspberry jam for a berry centre if desired

• 1 large egg• 1/2 cup unsalted butter, melted• 1/3 cup granulated sugar• 1/3 cup light or dark molasses• 1/4 cup (packed) dark brown sugar• Raw sugar (for rolling/dusting)

PREPARATION:1. Placeracksinlowerandupperthirdsofoven;preheatto375°F.Whiskflour,bakingsoda,cinnamon,ginger,

cardamom,andsaltinasmallbowl.Whiskegg,butter,granulatedsugar,molasses,andbrownsugarinamediumbowl.Mixindryingredientsjusttocombine.

2. Placedustingsugarinashallowbowl.Scoopoutdoughbythetablespoonfulandrollintoballs(ifdoughissticky,chill20minutes).Rollinsugarandplaceon2parchment-linedbakingsheets,spacing2”apart.

3. Bakecookies,rotatingbakingsheetshalfwaythrough,untilcookiesarepuffed,cracked,andjustsetaroundedges(over-bakedcookieswon’tbechewy),8–10minutes.Transfertowireracksandletcool.

Cookie dough can be made up to two weeks ahead. Take dough and roll into balls. Freeze on a baking sheet; transfer to resalable plastic bags. Before baking let sit at room temperature 30 minutes before rolling in sugar and placing on cookie sheet.

PREPARATION:1. Heatovento400°F.Lightlygreasecookiesheetwithshorteningorspraywithcookingspray.2. Unrollpizzacrustontocookiesheet.Pressoutintoabout14x9-inchrectangle.Bake8minutes.Meanwhile,in

smallbowl,stirtogethergrahamcrackercrumbs,oats,brownsugarandmeltedbutter;setaside.3. Removecrustfromoven;coolslightly.4. Spread4tablespoonsofthemarshmallowcrèmeinthinlayerovercrustandraspberryjamifdesired.Pile

remaining3tablespoonsinlinealong1shortedgeofcrust(thiswillbecomethegooeymarshmallowcenter).Sprinklegrahamcrackermixtureevenlyovermarshmallow;sprinklewithchocolatechips.

5. Startingwithedgethathasthickmarshmallow,carefullyrollupcrust.Donotsqueezeormarshmallowwilloozeout.Placeseamsidedowninungreased9x5-inchloafpan.

6. Bake8minuteslonger.Removefrompantoservingplateorcuttingboard.Cutinto1-inch-thickslices.

Recipe from Pillsbury™

February 2016Thursday, February 4Malbec & More – Winesof South America7-8:30pm $15Get ready for a night of the big and bold as Trusted Expert Adam Perry leads you on a flavor adventure through some of South America’s most iconic grape varieties. You’ll be amazed at the diversity of different styles and leave with a better understanding of the regions where they are grown and the history behind them.

Saturday, February 6South American Wine Festival | 7-8:30pm $30Get ready to feel the heat has you indulge your palate into the incredible flavours of wines of Chile and Argentina. These two vibrant wine countries have been producing wine for hundreds of years but have become consumer favourites in the last five. Discover why people around the globe are loyal fans of the reds, whites and sparkling wines of South American and why they are considered to be the not only delicious but some of the best values on the store floor as well. Ole!

Thursday, February 11 Perfect Pie Pairing7-8:30pm $25If pies are your dessert of choice then this night’s just for you. We’re taking sweet pies and pairing them up with enlightening libations that will have you licking your lips every bite. Guided by our Trusted Expert team you’ll taste a collection of classic pies including apple, pecan, pumpkin and lemon meringue just to name a few, and then sip and savor our teams choices of wines, beers and cocktails as we search for our winner of the perfect pie pairing.

Thursday, February 18The Story of Bourbon7-8:30pm $20Bourbon is one of the hottest and most popular spirits in the market today so join us as we spend the evening traveling back in time to its humble and somewhat illegal origins. You’ll be mesmerized by the history and laws that surround this spirit and of course enjoy a lineup of incredible bourbons to taste that will leave you with a better understanding of Mark Twain’s famous quote: “If I cannot drink Bourbon and smoke cigars in Heaven then I shall not go.”

Saturday, February 20Whisky & Cheese7-8:30pm $25Join Trust Expert Scott Lyons-Belt for our first ever whisky and cheese pairing class. This evening will demonstrate how these two favourites are made for each other and how easy it can be to bring them together in perfect harmony. Whisky fans get ready for a brand new flavour experience.

Wednesday, February 24 For the Love of Pinot Noir7-8:30pm $15Pinot Noir is coined as the ‘heartbreak grape’ for the disappointment it brings because of its difficulty to grow. Allow yourself to be seduced by this temperamental variety as you move through its birthplace in Burgundy to its robust new world counter parts. Trusted Expert Adam Perry, will explore the many depths and styles that each terroir brings to these popular and heartwarming wines.

Friday, February 26Favourite Winter Brews 7-8:30pm $10Our very own Trusted Expert Team is excited to share some of their favourite winter brews with you to enjoy during the frigid winter months. Winter brews come in a vast collection of different flavours and styles and you’ll be lead through an exciting line up of what we feel are “must-know” styles for the season. Don’t delay in booking!Scott Lyons-Belt

Store Manager

INGREDIENTS:

METHOD:

• 1oz.Wiser’sSpicedVanillaCanadianWhisky• 4oz.OrangePekoeTea• 1tsp.Sugar

1. Buildinamugorheatsafeglassandgarnishwithasliceoforangeorlemonandacinnamonstick.

2. Callingallcraftybartenders!DidyouknowthatwehaveRegina’slargestselectionofbitters,tonicsandcocktailingredientsjustwaitingtoinspireyournextcreation?Stopinandtakealookforyouorfortheperfectgift.Ourteamisheretohelp.

Vanilla Spiced Tea - A Holiday Favourite!

W I L L O W P A R K W I N E S & S P I R I T S | 9

cooking withPeggy Perry

• 20juniperberries• 11/2poundsbonedporkshoulder,cutinto

piecesabout1inchthickand2incheswide• 1/4cupextravirginoliveoil• ¼choppedonion• 1/2cupdrywhitewine• 2tablespoonsgoodredwinevinegar• 2ouncedriedporcinimushrooms

• Thefilteredwaterfromthemushroomsoak• 3flatanchovyfilletschoppedtoapulp(no

tasteofanchovywhendonesodon’tworry)• 1TbspfreshmarjoramOR1tspdried• 2bayleaves,removebeforeserving• Apinchofsalt• Blackpepper,groundfreshfromthemill

Oneofmyfavouriterecipes,slightlyadjustedfromtheQueenofItaliancuisineMarcellaHazem

Michele Satta Piastraia750ml

Peggy’s favourite winter stew. Enjoy paired witha glass or two of MICHELE SATTA PIASTRAIA

1Wrapthejuniperberriesinatowelandcrushthemlightlyusingameatpounder.Unwrapandsetaside.

2Chooseasautépanthatcanlatercontaintheporkpiecesstackednodeeperthantwolayers.Putintheoilandturnontheheattomediumhigh.Whentheoilishot,putinasmanypiecesofmeataswillfitwithoutbeingcrowded,andcookthem,turningthem,untiltheyaredeeplybrownedonallsides.Transferthemtoaplate,usingaslottedspoonorspatula,andrepeattheprocedureuntilyouhavebrownedallthepork.

3Addtheonion,andcooktheonion.Stirring,untilitbecomescoloredadeepgold,thenreturnthemeattothepan.Addthewineandvinegarandletthemsimmerbrisklyforabout30seconds,thenputinthecutupmushrooms,theirfilteredliquid,thechoppedanchovies,themarjoram,thebayleaves,andthecrushedjuniperberries.Turntheheatdowntocookataveryslowsimmer,andturnoveralltheingredientsinthepan.Addafewpinchesofsaltandseveralgroundsofpepper,turntheingredientsoveronceagain,andcoverthepantightly.

I always make this a day or two ahead, as it always tastes better! If you have leftovers it freezes excellently.

4Cookfor1.5to2hours,untilthemeatfeelstenderwhenproddedwithafork.Whenitisdone,transferitwithaslottedspoontoawarmservingplatter.Ifthejuicesinthepanarethinandrunny,raisetheheattohighandreduce.Iftheporkhasshedalotoffatinthepan,tipitandspoonmostofitoff,withoutdiscardinganyofthegoodpanjuices.Pourtheremainingcontentsovertheporkandserve.

5Serveonabedofeggnoodles,grilledpolentaorbarleyrisottoandofcourseagreatglassofwine!

INGREDIENTS:

DIRECTIONS:

STEWED PORK with Porcini Mushrooms and Juniper

TRUSTED EXPERT APPROVED RECIPES

Pie Perfection for the Holidays

Trusted Expert Recipes

Grandma’s FavouriteApple Pie and Pastry RecipePastry:• 3/4cup(175mL)shortening• 3tbsp(45mL)butter,softened• 2-1/4cups(550mL)all-purposeflour• 3/4tsp(4mL)salt• 1/2cup(125mL)icewater

Glaze:• 1eggyolk• 2tsp(10mL)granulatedsugar

Filling:• 8cups(2L)thinlyslicedpeeledtartapples,

(2-1/4lb/1.12kg)Amixofapplescanbeusedtobringoutdifferentflavours.

• 2tbsp(25mL)lemonjuice• 1/2cup(125mL)granulatedsugar• 3tbsp(45mL)all-purposeflour• 1/2tsp(2mL)cinnamon

Preparation1Inbowl,beatshorteningwithbutteruntilsmooth;stirinflourandsaltuntilcoarseandraggedlooking.Pourinwaterallatonce;stiruntilloosedoughforms.Withflouredhands,gatherinto2balls.Onwell-flouredsurface,gentlykneadeachinto3/4-inch(2cm)thickdisc.Wrapandrefrigerateforatleast1houroruntilchilled.

2Onwell-flouredpastryclothorworksurfaceandusingstockinette-coveredorwell-flouredrollingpin,rollout1pieceofdoughfromcentre,liftingpinatedgetomaintaineventhickness.Turnrollingpinclockwise90degrees.Repeatrollingoutandturningdoughuntilin13-inch(33cm)circle.

3Looselyrolldougharoundrollingpin;unrollinto9-inch(23cm)pieplate.Usingsharpknife,trimedgeevenwithpieplate.

Filling:Inlargebowl,tossappleswithlemonjuice.Stirtogethersugar,flourandcinnamon;sprinkleoverapplesandtossuntilcoated.Scrapeintopieshell.Brushpastryrimwithwater.

4Rolloutremainingdoughtosame-sizecircle.Usingrollingpin,drapeoverapples,withoutstretchingdough.Trim,leaving3/4-inch(2cm)overhang.Gentlyliftbottompastryrimandfoldoverhangunderrim;presstogethertoseal.Tiltsealedpastryrimupfrompieplateat45-degreeangle.

5Withhandonoutsideoftiltedpastryrimandusingthumbandbentindexfinger,gentlytwistrimtoformscalloped(fancyedge).Withsmalldecorativecutterortipofsharpknife,cutsteamventsincentreofpie.

6Whiskyolkwith1tbsp(15mL)water;brushovercrust.Sprinklewithsugar.Bakeinbottomthirdof425°F(220°C)ovenfor15minutes.Reduceheatto350°F(180°C);bakefor40minutesoruntilgolden,fillingisbubblyandapplesaresoftwhenpiercedwithknifethroughvent.Letcoolonrack.

W I L L O W P A R K W I N E S & S P I R I T S | 11

Pecan, Chocolate & Bourbon PieIngredients:• Piecrustfrozenorhomemade• 1/2(15-ounce)packagerefrigeratedpiecrusts• 11/2cupschoppedpecans• 1cup(6ounces)semisweetchocolatemorsels• 1cupdarkcornsyrup• 1/2cupgranulatedsugar• 1/2cupfirmlypackedbrownsugar

• 1/4cupbourbonorwater• 4largeeggs• 1/4cupbutterormargarine,melted• 2teaspoonscornmeal• 2teaspoonsvanillaextract• 1/2teaspoonsalt

Preparation1Ifmakingpiecrustfromscratch,rolloutandplaceintoa9-inchdeep-dishpieplate.Forfrozenshellsfollowpackagedirections;foldedgesunder,andcrimp.

2Sprinklepecansandchocolateevenlyontobottomofpiecrust;setaside.Combinecornsyrup,sugar,brownsugarandbourbon/waterinalargesaucepan.Bringtoaboilovermediumheat.Cook,stirringconstantly,3minutes.Removefromheat.

3Whisktogethereggsandnext4ingredients.Graduallywhiskaboutone-fourthhotmixtureintoeggmixture;addtoremaininghotmixture,whiskingconstantly.Pourfillingintopreparedpiecrust.

4Bakeat325°for55minutesoruntilset;coolonwirerack.

Don’t miss Perfect Pie Pairings on

February 11!

March 2016Thursday, March 3Cupcake Pairing7-8:30pm $25If you’re a cupcake or a dessert fan you won’t want to miss this fun evening as we bring you a sweet evening of perfect pairings. You’re sure to be amazed by the delicious match-ups that this evening will showcase.

Saturday, March 5Sparkling Wine Festival 7-8:30pm $30Willow Park Wines & Spirits invites you to spend an evening with ‘stars in your glass!’ This festive event will celebrate bubbles in all their forms. From classic Champagnes of France to the seductive sparkling wines from around the world, your palate will be piqued with this extraordinary drink!

Wednesday, March 9Hot Cocktails for Cool Nights | 7-8:30pm $20If you thought you’re crockpot was only good for making heartwarming stews and soups think again. The Trusted Expert team is going to show you how this kitchen appliance staple is way cooler than you thought by treating you to some tasty and warm cocktails that can be created within it. You’ll be astounded at how easy and delicious the drinks will be and you might even have to find a more permanent spot for your crockpot on the counter.

Thursday, March 20Popcorn Pairings7-8:30pm $20Don’t miss out on an evening of sweet and savory popcorn styles and fun pairings as we take this favourite snack food to a whole new level. You’ll not only be amazed at how many different drink styles can be paired with popcorn, but also at some of the secret toppings that our team has to share with you. We guarantee that you’ll never look at popcorn and pairings the same way again!

Saturday, March 18 Luck of the Irish – Whisky & Beer | 7-8:30pm $15Get ready for an entertaining evening as our Trusted Expert Team leads you through a celebration of Irish Whiskies and Beers. This evening will showcase Irish Whiskeys and Irish ales and will be a true a celebration of Irish malt! Join us as we teach you the tasting art of all things Irish.

Saturday, March 19Australian Wine Festival7-8:30pm $30It may be still winter here but the sunny beaches of Australia are basking in the glorious rays of the summer sun, so we thought we’d celebrate summer Down Under by hosting an outstanding Australian Wine Festival. You’ll enjoy a sampling of red, white and sparkling wines from this incredible wine country that are sure to have you finding some new favourites for your next backyard bbq.CHEERS MATE!

Wednesday, March 23Easter Basket Pairing7-8:30pm $15With Easter hunts just around the corner we’re taking some Easter Basket favourites and pairing them with lively libations to show you that even grown-ups can look forward to the Easter Bunny’s arrival. You’ll love our team’s creative spin on how to pair up the treats in your basket with colourful cocktails and titillating wines and beers. Let’s be honest; haven’t you always wondered what to pair with an Easter Cream Egg and Peep Bunny?

CRANBERRY PISTACHIO BISCOTTI

HOLIDAY FAVOURITES

• 1 3/4 cup flour• 3/4 cup white sugar• 1/2 tsp baking powder• 1/2 tsp salt• 1/4 cup butter, cut into 6 to 8 pieces• 1 tsp vanilla• 3 eggs• 1 1/2 cup pistachio• 1/2 cup cranberries, dried

(unsweetened is best)

Using a food processor, pulse together the first four dry ingredients. Add butter and vanilla and pulse until the mixture looks like coarse cornmeal.

Add remaining ingredients. Pulse 5 times, scrape down sides and pulse until all is moistened. Dump out onto lightly floured wooded surface, knead gently. Divide into three and shape into logs 6” x 2”.

Bake 25 mins at 350 degrees. Remove from oven and, while still warm, cut into finger-width slices. Return to the oven, and bake again for 5 minutes, then turn over and bake 5 more minutes. Take the biscotti out of the oven and cool on a wire rack.

Leave the finished biscotti out at room temperature for a day to dry them a bit more, then store in a tin for up to 2 weeks.

PREPARATION:

METHOD:

Adam PerryAssistant Manager

Fun Brownie FactsThe first brownie ever made was actually a mistake. The baker didn’t have baking powder and ended up with an unleavened fudgy treat.

It began as a baked treat sweetened with molasses that we now know as a blondie today.

There are two types of brownies: fudgy and cake-like. According to Greyston Bakery research, fudgy tops are the favourite.

On Tuesday, August 26th 2014, McGill University created the world’s largest brownie, made with 2,220 pounds of sugar, chocolate and cocoa powder.

Chocolate Brownie Martini• 1oz vanilla vodka or vodka• 1oz brown crème de cacao• 1/2oz Frangelico• 1tbsp whipping cream• Shaved dark chocolate

Fill cocktail shaker with ice. Add vodka, crème de cacao, Frangelico and cream; shake vigorously to blend and chill. Strain into martini glass. Garnish with chocolate.

Chocolate Raspberry Brownie Martini• 1oz coffee liqueur• 1oz raspberry liquer• 2 shots cream• Ice cubes

Fill the glass with ice cubes. Pour in the liqueurs and then top with cream. Garnish with chocolate shavings on the top. Cocktail can be shaken if preferred.

INGREDIENTS

1 cup butter

2 1/4 cups sugar

1/2 cup Nutella

4 large eggs

1 1/4 cups cocoa powder

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

10 oz package chocolate chips

DIRECTIONS

Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Remove from the heat and stir in the Nutella until well combined. Pour butter mixture into a large bowl or stand mixer , beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.

Stir in the flour and baking melts until just combined. Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack. Slice into squares.Adapted from Buns in the Oven.com

W INTER BROWNIE CRE AT IONS

NUTELLA BROWNIES RECIPEA decadent twist on the classic brownie recipe we all love.

Hot Cocktails

for Cool Nights

March 9

W I L L O W P A R K W I N E S & S P I R I T S | 13

14 | W I L L O W P A R K W I N E S & S P I R I T S

Vino E CucinaSunday, May 29th - Saturday, June 4th, 2016

Join Willow Park Wines & Spirits Trusted Expert, Michael Bigattini, from Sunday, May 29th to Saturday, June 4th, 2016. For the ninth year, we will lead a fun filled week of wine tasting, cooking classes and extravagant gourmet eating in the heart of Chianti. We will take side trips to Montalcino and Montepulciano. There will be walks, yoga and plenty of wine glass lifting. As you visit several of Tuscany’s finest wineries, your palate will become attuned to the nuances of the Sangiovese grape. You will learn about traditional wine making techniques and the latest trends. You will be welcomed into the homes of famous winemakers, share their table and discover how passion drives the wine business.

PRICE - $4,200 CADIncludes 6 night hotel stay, planned meals, tours and tastings, tour transportation and scheduled transfers from and to the Siena train station. A $500 deposit confirms your booking. Enjoy a $300 early booking discount for confirmations received by December 1, 2015. Balance Due March 1, 2016.

For more information about any of the following tours, or to place your name on the interest list for future adventures, email Linda at wptours@outlook.com or call 281-509-5565.

W I L L O W P A R K W I N E S & S P I R I T S | 15

Seductive Spain’s Northwest FrontierSpain topped the charts last year for the first time as the number one producing wine country in the world. The food and wine of Spain is trending as the most important in the next decade, perhaps even supplanting Italy! Join Trusted Experts, Peter Smolarz and Erin Rosar, as they explore three of Spain’s most important appellations, Rioja, Navarra and Ribera Del Duero.

The group will meet in Madrid and travel together to the heart of the Ribera del Duero. We will spend two nights on the banks of the river visiting world class wineries. The renowned Vega Sicilia may be a highlight of our time here. From Ribera Del Duero we head into

SEDUCTIVE SPAINSunday, April 24 to Saturday, April 30, 2016

Peter SmolarzFine Wine Director

Rioja and Navarra making the tapas town of Logrono our base for an additional 4 nights.

Price $4,200 CADAn early booking discount of $500 will apply to bookings secured with a $500 deposit received by December 1st, 2015. The trip balance is due March 1st, 2016. Pricing is based on double occupancy. A $400 single supplement applies. The tour includes taxes, 6 night hotel accommodation, planned meals, tours and tastings, tour transportation and scheduled transfers to and from the train station.

For more information visit www.wptours.com or email Linda at wptours@outlook.com

Corporate Office& Main Store10801 Bonaventure Dr SECalgary, Alberta T2J 6Z8403.296.1640info@willowpark.net

www.willowparkwines.com

Willow Park Wines & SpiritsEau Claire162, 200 Barclay Parade SWCalgary, Alberta T2P 4R5403.262.9463eauclaire@willowpark.net

Willow Park Wines & SpiritsRegina - Grasslands33, 4715 Gordon RoadRegina, SK S4W 0B7306.585.1661regina@willowpark.net