RECIPES

from The Five Bottle Bar A long cocktail for the hot summer days, the Collins is in fact a complete category of cocktail. It’s a little bit sour, a little bit sweet, topped with soda, and served in a Collins glass. That’s right, they have their own category of glass. The Collins glass is tall […]

from Cocktail Companions  This might be our favourite drink we’ve ever made! Sweet mango, tart lime, and floral hibiscus balance for a delicious tropical flavour. Mixed with smooth tequila and garnished with our “Walking on Sunshine” glass rimmer and dehydrated lime slices, you’ve got the perfect summer mango margarita.  This drink is definitely best enjoyed

from One Potato Two Potato No picnic, barbecue or Sunday family gathering would be complete without potato salad. Every country has its own special recipe. The Party Potato Salad is great for summer barbecues. Ingredients 10 cups sliced cooked potatoes ¼ cup vegetable oil ½ cup wine vinegar 1 tsp salt 1/8 tsp pepper 1

from Bottoms Up Credit for the recipe has to go to the ladies in the 17th century kitchen at the Colony of Avalon in Newfoundland. Flip is a really delicious warm drink especially with the nutmeg sprinkled on top of it. For a step-by-step instruction, check out this video: https://drive.google.com/file/d/1nET4CJfkP4D4rpw7soG_mCYwjyTHx3Py/view Ingredients 1 cup beer/ale 1

from Salt Beef Buckets I’m basing this dish on a little small plate I created in my restaurant days, which was a sake-miso-smoked-black-cod thing. That dish really only worked in theory, because the sake got absorbed and the flavour disappeared, but the miso comes through beautifully. Makes enough for 4 people This cod cake recipe

from Food & Trembling In the chapter titled “Cradled in the Waves, a Little Bloated, a Little Tempest Toss’d” author Jonah Campbell laments about the Dorito’s All Nighter Cheeseburger Chips and how much he dislikes Doritos. So to pay homage (tongue-in-cheek) to this irreverent food writer, I give you the most simple but tasty lunch

from Made in Quebec Just adding smoked fish or seafood to fresh ingredients can turn a recipe into a specialty, says Belgian-born chef Luc Gielen. He shops at Boucanerie Chelsea Smokehouse in Chelsea, just north of Ottawa, for smoked scallops, salmon and albacore tuna. His signature salad was demonstrated at a Montreal festival of specialties

from Flavours of New Brunswick Ingredients 1 pound lobster meat 12 large stuffing mushrooms or 6 portobello mushrooms 1 pound baby spinach, rinsed and chopped 1 cup cream cheese 1 teaspoon dried dill 1 teaspoon lemon zest 1 clove garlic Salt and pepper to taste Method Preheat oven to 450F. Clean and prepare mushrooms by

from Ants in My Pants Prep: 20 minutes + rising; Bake: 40 to 50 minutes + cooling Makes 2 large loaves Ingredients *Substitution for 2 cups Red River cereal is 1 cup cracked wheat (OR bulgur wheat), 1 cup steel cut oats, 1 tablespoon golden flax seed and 1 tablespoon brown flax seed.  Directions Grease

from The Little Prairie Book of Berries Whether you’re grilling bison, elk, beef, pork, chicken or a vegetarian burger, this tangy/garlicky/smoky barbecue sauce is the perfect condiment to accompany it. Makes 2 cups Swap: Baskap berries, currants, or sour cherries for saskatoons Ingredients 1 Tbsp extra-virgin olive oil 1 small shallot, finely minced 3 small