RECIPES

from Portrait of an Oyster and ShuckerPaddy Oysters with mignonette are a classic pairing where raw oysters are served on the half shell with a tangy, shallot-infused vinegar sauce that enhances their natural brininess. ShuckerPaddy is Canada’s leading oyster guy and knows what works best with his oysters. Adding the apple flavour is unique and

from Happy Hens & Fresh Eggs Virgin or boozalicious, either way I think you’ll love this frothy summer drink. To me, it tastes somewhere between a Creamsicle and an Orange Julep. There was an Orange Julep stand at the Fairview Mall (Toronto) when I was growing up, and since the mall was a good 30-minute

from The Purposeful Gardener Have you ever considering throwing a farmer’s market themed party before? If not, consider this your sign to! When coming up with a theme for my daughter’s birthday party, we wanted it to feel true to us, while celebrating her big day. Enter – the farmer’s market! I love that this

from Blooms and Baking This is the dessert I make the most in the spring and summer months. There are four components to this tart — a buttery tart crust, a sweet and tangy layer of strawberry rhubarb compote, the most luscious almond frangipane filling, and tender roasted rhubarb. The tart is great served as

from Sea Salt This wonderful Mediterranean-inspired spread can easily be made using pantry staples. When friends raft up for appetizers, duck below deck and whip up to serve on crostini, a bunch of crunchy radishes with butter and sea salt flakes – a classic French combination – rounds out the platter. We like to use

from What Do We Eat? The book references Musubi: “Spam (a brand of canned pork) was part of many soldier meals during World War II. Today it remains popular in Hawaii, often used as a filling for musubi, a block of nori-wrapped rice that can be found in gas stations, corner stores and diners.” The

From Mexican Hot Sauce and Culinary Escape on the Riviera Maya Molcajete are stone tools, the traditional Central American and especially, the Mexican version of the mortar and pestle used for grinding various food products. Heated, they can keep food hot while making a spectacular presentation. Ingredients 2 Tbsp lime juice 3 cloves minced garlic 2 Tbsp

from A Field Guide to Tequila We consumed a ton of this thirst quenching cocktail while in Mexico. Check out other culinary delights in our Culinary Travel section to accompany this drink! Ingredients 3 cups (700 g) cubed frozen mango ¼ cup (60 mL) fresh lime juice 3 ounces (90 mL) silver tequila 2 ounces (60 mL) Cointreau 2 cups (300 g) ice cubes

from The Old El Paso Cookbook This spread will score a big win with your family and friends while watching your favourite teams mix it up. Choose the toppings you want to offer…or put them all in the game! It’s easy to scale this help-yourself bar up or down, depending on how many you’re serving

from Canada In the Age of Rum From Chocolate Rum Creme Bruleé – | Bakersbeans (Wanda Baker) who topped the Crème Bruleé with Toblerone bits adding a little extra crunch and chocolate to this luscious, delicious dessert! Ingredients 3 cups whipping cream 8 oz dark chocolate 1/2 tsp instant coffee or espresso 2 tbsp rum 6 egg yolks 1/2 cup sugar + 1/2 cup for the topping