This spread looks delicious – and way too much work. Read on for an easy, no fuss dessert that will leave you speechless.
You’ll need booze, whipped cream and prunes. You are not going to believe the end result. Continue »
A Vegan Caesar for the Holidays
This holiday season, why not serve up a classic Canadian cocktail that your vegan and vegetarian friends can enjoy too! Enter Walter Caesar all-natural, pant-based craft Caesar mix, just in time for the party season. Continue »
Rooting Your Own Mint
Rooting mint in a small decorative vase.
There’s nothing like having fresh mint on hand, and I don’t know about you, but when I buy a bunch of mint, I tend use it a couple of times for a specific recipe, or to add to the best gin and tonic recipe anywhere.
Best Gin & Tonic Anywhere
Mix up whatever ratio of gin and tonic you prefer, with ice cubes.
Add to it, a generous squeeze of fresh lime, a couple of slices of cucumber, and a mint leaf or two. Swirl. Enjoy the taste of summer.
But after making my gin and tonic or whatever, I generally toss the remaining mint bunch into the fridge where it often dies because I forget it’s there. Pulling a squishy bunch of decaying mint out of the fridge is always sadness-inducing. And the last thing we need is more sadness in January, the month that contains the most depressing day of the year, Blue Monday.
Fresh mint showing root development.
Bourbon: It’s Not Just For Sipping
Honey Bourbon Chicken Wings, photo and recipe by Extraordinary Barbecue.
Most cooks at one time or another cook with alcoholic beverages. Whether it is wine, beer or spirits, cooking with alcoholic beverages adds a depth and sophistication to so many dishes, both sweet and savoury.
Rum is most famously employed in rum babas and the traditional truffle-like rum balls that roll our way every Christmas, we even throw in a few raisins and add rum to ice cream. Scotch whisky is the eponymous main ingredient in Scotch Whisky Cakes, sherry is a must have ingredient for the best trifles and brandy has been glugged generously on fruitcakes and puddings for eons. We brine our poultry, mussels and even bathe our beef tongue in beer, we marinate cuts of beef in red wine and use it to enrich our sauces, and in short, many of us have decided that if we are going to cook, we often look to the liquor cabinet for inspiration. Continue »
Hold Your Tongue
Beef tongue is making a big comeback in the restaurant scene lately. While tongue and tongue sandwiches have long been a staple of Jewish delicatessens, the rest of the culinary world is putting tongue front and centre as a go to choice on their gastronomic maps. It’s hard to imagine, but tongue is hot right now, and having a tongue sandwich for lunch is bound to get you more cred than having a burger. Continue »
