Celebrate any day with the delicious flavours of Niagara Ice Wine! Often it is thought of as a dessert wine, but you can enjoy it at the beginning of a meal or cook with it. If the pandemic has taught me anything is to enjoy each day and what you have. I used to hold onto Icewine and only enjoy it for special occasions, here are a few recipes to showcase you can enjoy it anytime! Enjoy responsibly and be sure to check out the amazing Niagara and Niagara on the Lake wineries in our beautiful province. 

Cheese and Pate with your favourite Ice Wine

You can enjoy a glass of ice wine with your favourite full bodied and flavourful cheeses and pate. Aged cheeses and rich deep blue cheeses are wonderful pairings with ice wine.

Look for different pate or foie gras pate to serve crisp crostini and sip at your ice wine. Why not add a little salty and smoky smoked salmon or some spicy crab cakes to your appetizer board to pair up with and enhance the ice wine. 

French Toast with Ice Wine Maple Syrup

A little luxury on the weekend!

1/2 cup (125 mL) milk

2 large eggs 

2 tbsp (30 mL) Tawse Ice Wine

1 tbsp (15 mL) granulated sugar

1/2 tsp (2 mL) grated orange zest

1 tsp (5 mL) vanilla

1/2 tsp (2 mL) ground cinnamon

8 slices brioche bread 

2 tbsp (30 mL) butter, divided

Icing sugar (optional)

Ice Wine Maple Syrup:

1/3 cup maple syrup

3 tbsp (45 mL) Tawse Ice Wine

In a deep shallow dish, whisk together milk, eggs, sugar, zest, vanilla and cinnamon. Dip a slice of bread in egg mixture and coat both sides well.

Heat a large nonstick skillet or griddle over medium high heat and melt some of the butter. Place 2 bread slices down and cook for about 3 minutes or until golden. Turn over and cook for another 2 minutes or until golden. Repeat with remaining butter and bread slices.

Ice Wine Maple Syrup: In a small bowl, whisk together maple syrup and ice wine. Drizzle over French toast and dust with icing sugar, if desired.  Serves 4 to 6

Ice Wine Sparkler

Enjoy on it’s own or serve it up with your favourite cheeses or chocolates!

1 oz Tawse ice wine 

4 oz Tawse Spark

Fresh raspberry (optional)

Pour ice wine into a champagne flute. Top with Spark and garnish with raspberry if desired.

Makes 1 serving.

Icewine Truffle Bark

This melt in your mouth bark will remind you of some of the best truffles you have had with Niagara’s liquid gold-ice wine! It is best to keep this bark frozen so the slow melt and light texture hits your palate. The slightly crunch of toffee and pecans only add to this addictive chocolate treat.

8 oz (240 g) bittersweet chocolate (70% cocoa)

1/2 cup (125 mL) butter

1/2 cup (125 mL) 35% whipping cream

3 tbsp (45 mL) Niagara ice wine

1/3 cup (75 mL) toffee bits 

1/4 cup (60 mL) slivered dried apricots (julienne)

3 tbsp (45 mL) chopped toasted pecans

Place chocolate and butter in a heatproof bowl set over hot (not boiling) water, stirring occasionally until melted. Let cool slightly.

In a bowl, whip cream until stiff. Fold in cream and ice wine into chocolate mixture until combined. Pour onto parchment or silicone lined baking sheet to about 12 x 9 inch (30 x 22.5 cm) rectangle. Sprinkle with toffee, apricots and pecans. Freeze for at least 2 hours or until firm. Break apart into pieces and store in an airtight container in the freezer for up to 2 weeks. 

Makes 6 to 8 servings.

Buttery Ice Wine Glazed Scallops

For something a little special to enjoy your ice wine and that special someone.

1 lb (454 g) large sea scallops (10/20 count), thawed

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

3 tbsp (45 mL) butter

2 tbsp (30 mL) canola oil

1/3 cup (75 mL) Niagara Ice Wine

1/3 cup (75 mL) 35% whipping cream

Chopped fresh chives

Pat scallops dry and sprinkle all over with salt and pepper.

In a cast iron skillet, heat butter and oil over medium high heat until foamy. Add scallops and sear on both sides about 5 minutes or until deep golden brown. Remove to a plate.

Add ice wine and reduce heat to medium. Cook 1 minute to reduce ice wine. Stir in whipping cream and simmer for about 2 minutes or until thickened. Season again with salt and pepper if necessary. Spoon sauce over scallops and sprinkle with chives to serve.

Makes 4 servings. 


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