RECIPES

from A Real Newfoundland Scoff Liz’s notes: This is my preferred method for imbibing Screech, the potent dark rum of Newfoundland. Its moist, rich, velvety texture is made for luring chocolate lovers. The icing is of the sort that you should make it as the cake cools – any sooner and you risk not having […]

from A Real Newfoundland Scoff Liz’s notes: I’d first named this drink “On the Barrens” because it was boggy and peaty and the blueberry juice reminded me of berry picking at Avondale. But a Labradorian friend and musician suggested “Rattlin’ Bog” after the Irish folk song. Thanks Devin, it’s a much better fit, considering Newfoundland’s

from Canadian Spirits 1 oz. vodka1 oz. coffee liqueurPour over ice in a rocks glass and stir before serving. Nada’s Tips & Tricks I chose this recipe because of my Russian heritage and we do love our vodka! I had 3 taste testers try variations of this recipe – and found we weren’t that adventurous

from Steak Revolution This salad will remind you of an actual Caesar, but since it doesn’t have anchovies or raw egg yolks, that’s as far as it goes. Still, the garlicky yogurt and mustard inform a heady, creamy dressing that would make Brutus double take. When it comes to the bacon, you might as well

from Steak Revolution This recipe isn’t really a whole meal, though I have absolutely eaten it as such with my more carnivorous friends. The vegetable adornments add concentrated flavours that complement the meat perfectly. Look for a steak with a generous fat cap, to render for frying. If your steak is too well trimmed, use

by Jane Christmas, What the Psychic Told the Pilgrim Ingredients 1 cup sugar 6 eggs 3 cups ground almonds Grated rind of one lemon Pinch of salt Icing sugar (about 2 tbsp. for decoration) Preheat oven to 350FGrease and flour a 9” round cake pan (springform is best)Beat the eggs and slowly add the sugar

The Vegan’s Cook Bible Serves 4 Fresh young spring vegetables are combined with rice for this light main course. 3 tbsp tamari or soy sauce 45 mL1 tbsp grated fresh gingerroot 15 mL2 tbsp olive oil 25 mL2 green onions, thinly sliced 21 clove garlic, minced 11 carrot, julienned 11 turnip, julienned 11 cup pieces

Ste. Anne’s Cookbook serves six! 1 tsp Dijon mustard1 tsp grainy Dijon mustard½ cup rice wine vinegar2 Tbsp brown sugar¼ cup extra virgin olive oil¼ cup grape seed oil12 baby potatoes – halvedSalt & pepper to taste DressingMix mustards, vinegar and sugar. Whisk in olive oil and grape seed oil. Whenthickened, add salt and pepper

Ste. Anne’s Cookbook serves six! Chutney1 tsp olive oil1 small shallot, finely diced1 ripe mango, dicedZest and juice of 1 limeSalt & pepper, to taste1 tsp cilantro, chopped Trout1 Tbsp honey1 Tbsp lemon zest6 trout fillets, skin on one side Heat olive oil in a saucepan and cook shallot until tender, approximately 3 minutes.Add mango