NIAGARA-ON-THE-LAKE, Ont. — Students attending a community college next to the Niagara Escarpment are studying winemaking at the new winery and education centre.
Others are cooking up a storm across the road in the college’s Niagara Culinary Institute.
“This campus is important because it is in the centre of the wine, culinary, hospitality and tourism business for the whole Niagara region,” explains Jeffrey Stewart, chair of Hospitality, Tourism and Administration for Niagara College.
The addition last year of the winery education centre, where budding sommeliers, winemakers and others working in the industry will hone their skills, has placed the Ontario college on the map.
These recipes were developed by two students in the chef training stream.
Apricot Glazed Salmon
4 salmon fillets (each 170 g/6 oz)
2 whole fresh apricots or 6 dried pieces
15 ml (1 tbsp) lemon juice
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) brown sugar
30 ml (2 tbsp) maple syrup
2 dashes hot sauce
Salt and pepper, to taste
Blanch apricots and peel if fresh. Puree with lemon juice until smooth.
In a small saucepan, bring soy sauce, brown sugar, maple syrup and hot sauce to a simmer until sugars have dissolved and begun to thicken. Add apricot puree and continue to simmer.
Season salmon with salt and pepper. Place in an ovenproof pan and sear until golden brown. Brush top of each fillet with sauce and place in a 180 C (350 F) oven. Bake for 10 minutes, basting occasionally with sauce, or until salmon is desired doneness.
Makes 4 servings.
Wine match: Chardonnay.
Lemon Barley Risotto
1/2 leek, sliced and washed
1 rib celery
5 ml (1 tsp) vegetable oil
150 ml (2/3 cup) pearl barley
50 ml (1/4 cup) white wine
1 l (4 cups) chicken stock
2 sprigs rosemary
Juice and zest of 1 lemon
Salt and pepper, to taste
60 g (2 oz) aged cheddar
30 g (1 oz) unsalted butter
In a saucepan, saute leek and celery in oil over medium heat for about 5 minutes until tender. Do not allow to colour.
Rinse barley until water runs clear; barley should be well drained. Add barley to pot and saute for 3 minutes. Mix barley with wine and stir until liquid is incorporated. Add stock, 250 ml (1 cup) at a time, stirring frequently, until liquid is absorbed. Before adding final portion of liquid, add chopped rosemary, lemon zest and juice. Season with salt and pepper. Immediately stir in cheese and butter until melted.
Makes 4 servings.
Wine match: Riesling.
Source: Recipes created by student chef Kristine Zwaagstra.
Grilled Pork Loin
This can be served with an apricot salsa and blue cheese mashed potatoes or baked potato and corn on the cob.
4 boneless pork loin chops
Marinade
125 ml (1/2 cup) white wine
50 ml (1/4 cup) apple cider vinegar
4 cloves crushed garlic
1 sliced red onion
2 sprigs rosemary
2 sprigs thyme
8 whole black peppercorns
2 bay leaves
Mix all marinade ingredients together; marinate pork chops overnight. Grill pork to desired doneness depending on the thickness of the chops, 15 to 20 minutes.
Makes 4 servings.
Wine match: Dry Riesling.
Source: Recipe created by student chef Jason Terceira.