French Delight

By: The Martini Club

In a cocktail shaker filled with ice, add 3 oz. pineapple juice and 2 oz. raspberry juice. Shake and strain into a Martini glass. Garnish with a pineapple spear.

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Evergreen

To a heatproof mug, add 1 tsp. peppermint extract. Add 3 oz. hot coffee and 3 oz. hot chocolate. Top with whipped cream and garnish with a peppermint candy stick.

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Festive Warmer

By: Michelle P. E. Hunt and Laura Panter

Just the scent of this hot cocktail is enough to tempt the palate, but it’s the full taste and textures of hot liquid, cool whipped cream and crunchy almonds that make this coffee drink supreme.

To a heatproof mug add 1 oz Kahlúa, ½ oz Amaretto and 4 to 5 oz hot coffee. Top with whipped cream and sprinkle with 1 tsp. toasted shaved almonds and chocolate shavings.

Entertaining Size: Serves 8 People

1 cup Kahlúa
½ cup Amaretto
4 cups hot coffee
Whipped cream, for topping
Toasted shaved almonds, for garnish
Chocolate shavings, for garnish

Add Kahlúa, amaretto and coffee to a thermos. Pour into heatproof mugs and top each with whipped cream, toasted shaved almonds and chocolate shavings.

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Holiday Frappé

By: Michelle P. E. Hunt and Laura Panter

After a hearty meal or a snowy afternoon, this frappé-style cocktail with crushed ice and coffee is both light and flavourful, and it stores well in the fridge perfect for guests who drop by for an afternoon visit.

Make a pot of coffee and add 1 tbsp brown sugar for every 2 cups coffee. Stir to dissolve and chill. Pack a wine goblet with crushed ice. Add 1½ oz Kahlúa and 3 oz chilled coffee. Top with a small scoop of vanilla ice cream and garnish with a cherry.

Entertaining Size: Serves 8 People

1½ cups Kahlúa
3 cups chilled sugared coffee
8 small scoops vanilla ice cream
8 cherries, for garnish

Add Kahlúa and coffee to a pitcher and stir to mix. Pour into glasses filled with crushed ice and top each with

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Coffee Frappe

By: Michelle P. E. Hunt and Laura Panter

The perfect dessert alternative or late-night sipper combines vanilla and rich coffee flavours in an unforgettable taste sensation.

10 oz coffee, cold and strong
4 oz Kahlúa
1 oz vanilla vodka
2 oz milk or cream
Cocoa

1. To a pitcher, add cold strong coffee and Kahlúa. Stir to mix. Pour into a 14-cube ice cube tray (approximately ¾ oz to 1 oz per cube). Freeze for at least 2 hours, or overnight.

2. To a blender, add vanilla vodka, milk or cream and 5 cubes. Blend until slushy (about 10 seconds).

3. Pour into a Martini glass and sprinkle with cocoa, if desired.

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Coco Craze

By: The Martini Club

1 1/2 oz Bacardi Cóco Rum
5 oz pineapple juice

To a cocktail shaker filled with ice, add Bacardi Cóco Rum and pineapple juice. Shake and strain into a tall glass filled with crushed ice. Garnish with a coconut-dipped pineapple slice.

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Blue Blast Shooter

By: The Martini Club

In a cocktail shaker filled with ice, add 1/3 oz. Bacardi Vanila Rum, 1/3 oz. blue curaçao and 1/3 oz. coconut juice or coconut milk. Shake and strain into a shot glass.

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Bacardi Red & White

 In a highball glass with ice, add 1 oz Bacardi Razz, 2 oz cranberry juice and 2 oz lemon-lime soda.

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Bacardi Razz

In a cocktail shaker filled with ice, add 1 oz Bacardi Razz, ½ oz DiSaronno and 3 oz orange juice. Shake and strain into a tall glass filled with ice. Garnish with fresh raspberries and a slice of lime or orange.

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Bacardi Lemonade

Get zesty with a superior lemon experience.

1. Add 1 oz. of Bacardi Superior rum and 1⁄2 oz. of Bacardi Limón to a highball glass filled with ice.

2. Pour in 5 oz. of lemonade and stir to mix.

3. Finish it with a slice of lime and sprig of mint.

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Bacardi Cóco & Pineapple

Cocktail Size

1 1/2 oz Bacardi Cóco Original Coconut Rum
6 oz pineapple juice
pineapple wedge

1. In a highball glass filled with ice, add Bacardi Cóco Original Coconut Rum and pineapple juice.

2. Garnish with a pineapple wedge.

Make-Ahead Entertaining Size

13 oz (375 mL) Bacardi Cóco Original Coconut Rum
56 oz (7 cups) pineapple juice
pineapple wedges

1. To a pitcher, add Bacardi Cóco Original Coconut Rum and pineapple juice.

2. Stir and pour into highball glasses filled with ice.

3. Garnish with pineapple wedges.

Serves approx. 10 - 7 oz drinks

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Black Forest Waffles

By: Anna Olson

I have actually gotten away with serving these for breakfast, but they are truly meant as a sweet dessert waffle. Try adding a spoonful of Cinnamon Hot Fudge Sauce (recipe follows) for an added bit of decadence.

Waffles
1 cup (250 mL) sugar
¾ cup (175 mL) all-purpose flour
¾ cup (175 mL) pastry flour
? cup (75 mL) cocoa powder (preferably Dutch process)
1½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
¼ tsp (1 mL) fine salt
? cup (75 mL) warm water
1 tsp (5 mL) instant coffee powder
2½ oz (75 g) unsweetened chocolate, chopped
3 tbsp (45 mL) unsalted butter
2 tbsp (25 mL) canola oil
2 tsp (10 mL) vanilla extract
2 large eggs
1 large egg yolk
1½ cups (375 mL) buttermilk

Cherries
3 cups (750 mL) pitted fresh or tinned sweet cherries
¾ cup (175 mL) sugar
¼ cup (50 mL) water or brandy
1 tbsp (15 mL) lemon juice
2 cinnamon sticks
2½ tbsp (35 mL) cornstarch

Garnish
Vanilla ice cream
Chocolate shavings

1. For waffles, whisk sugar, flours, cocoa, baking powder, baking soda and salt to blend. In a separate bowl, stir warm water and coffee powder to dissolve. Melt chocolate and butter in a medium saucepot over low heat until smooth. Remove from heat and stir in oil, vanilla and coffee mixture. Cool slightly.

2. Whisk eggs and buttermilk into chocolate mixture. Pour into dry ingredients and whisk to blend (a few lumps are fine).

3. Preheat waffle iron to medium-high heat, following manufacturer's instructions. Lightly grease iron and pour ½ to ¾ cup (125 to 175 mL) (depending on size of waffle iron) into center of iron and spread slightly. Close waffle iron and cook until waffle is cooked through, about 4 minutes (time may vary). Gently using a spatula, transfer waffle to a cooling rack. Repeat with remaining batter.

4. Waffles can be made in advance and frozen or kept warm and covered in a 200ºF (100ºC) oven until ready to serve.

5. For cherry sauce, bring cherries, sugar, brandy or water, lemon juice and cinnamon sticks up to a simmer. Cook, uncovered, for 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) cold water and whisk into cherries. Return sauce to a simmer and remove from heat. Remove cinnamon sticks. Sauce can be prepared in advance and reheated in microwave before serving.

6. To assemble, arrange waffles on a plate and place a generous scoop of vanilla ice cream on top. Top with cherry sauce and chocolate shavings and serve.

Makes 8 large Belgian-style waffles

Cinnamon Hot Fudge Sauce
¾ cup (175 mL) evaporated milk
¾ cup (175 mL) sugar
2 oz (60 g) unsweetened chocolate, chopped
2 tbsp (25 mL) unsalted butter
2 tbsp (25 mL) corn syrup
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) ground cinnamon
Dash fine salt

1. In a small, heavy saucepan, heat evaporated milk and sugar until sugar is dissolved. Stir in chocolate, butter and corn syrup and bring to a boil. Boil for 8 minutes, stirring often, until sauce has thickened. Remove from heat and stir in vanilla, cinnamon and salt. Serve fudge sauce warm or chilled.

Makes about 1 cup (250 mL)

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Bloody Mary

By: Michelle P. E. Hunt and Laura Panter

This very un-French spot is not to be mistaken for a misplaced American diner - Harry's Bar is a Parisian landmark. Its history is evident, marked with the framed photos of movie stars, politicians and celebrities who have stopped in for a drink since it opened in 1911. The cocktail list, like the bartender, is old-school classic, but you can't leave without ordering a Bloody Mary from the bar where this ubiquitous cocktail was invented in 1921.

1. Fill a highball glass with ice. Add 1½ oz vodka, a dash of Tabasco, 2 dashes of Worcestershire and 4 oz tomato juice.

2. Stir to mix. Add a pinch of pepper and garnish with a lemon wedge.

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Black Forest Ice Cream Sandwiches

By: Jill Snider

Chocolate, cherry and cream: this dessert combines all the flavours of Black Forest cake in a hand-held ice cream bar. Best of all, you can keep them ready in the freezer for whenever the urge hits.

Brownies
1 cup (250 mL) butter
4 oz (125 g) unsweetened chocolate, chopped
2 cups (500 mL) granulated sugar
1½ tsp (7 mL) vanilla extract
2 eggs
1¼ cups (300 mL) all-purpose flour
3 tbsp (45 mL) unsweetened cocoa powder, sifted
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt

Filling
6 cups (1.5 L) burgundy cherry ice cream (see Tip below).
3 oz (90 g) bittersweet chocolate, finely chopped
2 tbsp (25 mL) cherry liqueur or cherry brandy

1. Preheat oven to 350ºF (180ºC).

2. Line a 17 x 11-inch (45 x 29-cm) jelly-roll pan with aluminum foil or parchment paper. Grease lightly.

3. In large saucepan over low heat, melt butter and chocolate, stirring constantly until smooth. Remove from heat and let cool slightly.

4. Whisk in sugar and vanilla, mixing until blended. Add eggs, 1 at a time, whisking thoroughly after each addition. Combine flour, cocoa, baking powder and salt. Stir into chocolate mixture, mixing until smooth. Spread batter evenly in prepared pan

5. Bake in centre of oven for about 15 minutes or until set. Cool completely on wire rack then remove from pan.

6. Soften ice cream slightly. Stir in chocolate and return to freezer until firm, about 1 hour.

7. Trim edges from brownie. Cut in half vertically to make two 10 x 8-inch (25 x 20-cm) rectangles. Brush bottom side of brownie lightly with liqueur. Spread ice cream evenly over 1 piece. Place second on top, bottom-side down. Press lightly. Cut into 12 rectangles by making 3 vertical and 4 horizontal cuts evenly spaced. Wrap each sandwich individually in plastic wrap or aluminum foil. Freeze until firm, about 3 hours. Store in freezer.

Makes about 24 brownies, 12 sandwiches, about 2 x 3½- inches (5 cm x 9-cm)

Tip
For a quick filling simply use the store-bought ice cream right from the carton without the chocolate addition and liqueur.

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Brandied Cranberry Sour Cream Cheesecake

By: Anna Olson

“Decadent” may be a word overused for desserts, but it is apropos here. This is a cheesecake fanatic’s dream come true. A truly creamy cheesecake filling rests in a chocolate crust, while the brandied cranberry topping sits atop in the style of cherry cheesecake.

Crust

3½ cups (875 mL) chocolate cookie crumbs

2 tbsp (25 mL) sugar

½ tsp (2 mL) ground cinnamon

½ tsp (2 mL) salt

⅔ cup (150 mL) unsalted butter, melted

Cranberry Topping

One 340 g bag fresh or frozen cranberries

1 cup (250 mL) sugar

⅔ cup (150 mL) water

½ tsp (2 mL) ground cinnamon

1 tsp (5 mL) vanilla extract

3 tbsp (45 mL) brandy

Cheesecake

Three 225 g pkgs cream cheese, room temperature

1 cup (250 mL) sugar

3 tbsp (45 mL) cornstarch

1 tbsp (15 mL) vanilla extract

3 large eggs, room temperature

Sour Cream Layer

2 cups (500 mL) sour cream (not low-fat)

⅓ cup (75 mL) sugar

1 tsp (5 mL) vanilla extract

1. Preheat oven to 350ºF (180ºC) and lightly grease a 9-inch (23-cm) springform pan.

2. To make crust, stir all ingredients until evenly blended and crumbly. Press crust into bottom and to the top of the sides of prepared springform pan. Place pan on a baking tray and bake for 10 minutes. Cool while preparing other ingredients.

3. To make cranberry topping, simmer all ingredients over medium heat, stirring occasionally, until most cranberries “pop,” about 20 minutes. Cool cranberries, then chill completely.

4. To make cheesecake, reduce oven to 325ºF (160ºC).

5. Beat cream cheese until smooth and fluffy, then gradually add sugar while beating, scraping the sides of the bowl often. Beat in cornstarch and vanilla. Add eggs 1 at a time, scraping well after each addition. Scrape cheesecake filling into cooled shell (it will fill shell only halfway) and bake for 30 minutes. While baking, prepare sour cream layer.

6. Stir sour cream, sugar and vanilla to blend. After cheesecake has baked 30 minutes, remove carefully and gently dollop sour cream layer over cheesecake. Spread to level and return to oven for 30 minutes more. Cool cheesecake to room temperature, then chill overnight before garnishing.

7. To garnish, spread cranberries overtop of chilled cheesecake and chill until ready to slice.

Makes one 9-inch (23-cm) cheesecake. Serves 12 to 16

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Bittersweet Chocolate Wafers

By: Marilyn Bentz-Crowley

These crunchy cookies are not overly sweet and have a deep chocolate taste. Serve with our chocolate mascarpone cheese ball. These crisp wafers are also delicious munched alongside a cup of coffee.

1½ cups (375 mL) all-purpose flour
⅔ cup (150 mL) Dutch-process cocoa (unsweetened)
¾ tsp (4 mL) baking powder
¼ tsp (1 mL) baking soda
¾ cup (175 mL) salted butter (or 1½ sticks), softened
1 cup (250 mL) granulated sugar
2 egg whites
1½ tsp (7 mL) pure vanilla extract
2 oz (60 g) unsweetened or bittersweet chocolate, melted

1. Sift flour well with cocoa, baking powder and baking soda in a large bowl. Using an electric mixer, cream butter with sugar until light and fluffy. Beat in egg whites until somewhat fluffy. Add vanilla and melted chocolate; beat until mixture resembles a chocolate butter-cream icing.

2. Stir flour mixture into creamed butter until dough forms. On a long sheet of waxed paper, drop into a log about 2 inches (5 cm) in diameter. Use waxed paper to form into a smooth log; wrap, twist ends and refrigerate for at least an hour or until dough is firm.

3. Arrange oven racks at centre; preheat to 350ºF (180ºC). Line baking sheets with parchment paper. Unwrap dough; slice dough a scant ¼ inch (5 mm) thick. Lay rounds about 1 inch (2.5 cm) apart on parchment paper. Bake 14 to 15 minutes or until firm to touch.

4. Slide parchment onto cooling rack. When able to handle, lift warm cookies off paper; finish cooling on rack. Store airtight. Cookies keep well for at least a week; freeze for longer storage.

Makes 30 to 36 cookies

 

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Bittersweet Chocolate Panna Cotta with Raspberry and Port Sauce

By: Karen Jull

The name of this classic Italian dessert simply means "cooked cream." Port wine and balsamic vinegar add complexity to the raspberry sauce. A good quality imported bittersweet chocolate with a minimum of 70 percent cocoa is preferred. Take the panna cotta out of the mold just before dinner to allow it to come to room temperature to maximize flavour. The dessert can be stored in the refrigerator for up to 2 days.

Panna Cotta
1 tbsp (5 mL) vegetable oil
2 cups (500 mL) whole milk
2 tbsp (25 mL) unflavored powdered gelatin
2 cups (500 mL) whipping cream
½ cup (125 mL) sugar
8 oz (250 g) bittersweet chocolate, grated
2 tsp (10 mL) pure vanilla extract


Raspberry Port Sauce
¾ cup (175 mL) ruby port
½ cup (125 mL) granulated sugar
2 tbsp (25 mL) aged balsamic vinegar
2 cups (500 mL) raspberries

1. Oil six 1-cup (250-mL) ramekins or glass custard cups.

2. Pour milk into medium bowl. Whisk in gelatin until dissolved, about 1 minute.

3. Whisk cream and sugar in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes just to a boil. Remove from heat.

4. Add chocolate and vanilla, and whisk until melted. Whisk warm chocolate mixture into gelatin mixture until homogeneous.

5. Divide mixture among custard cups. Cover and chill for 2 hours or until set.

6. For sauce, combine port, sugar and aged balsamic vinegar together in a skillet and bring to a boil. Boil for 8 to 10 minutes or until ½ cup (125 mL) sauce remains.

7. Remove from heat and gently stir in raspberries. Cool to room temperature.

8. To de-mold, panna cotta, pour enough hot water into a larger dish to come halfway up sides of cups. Let stand 1½ minutes. Take custard cups out of water; wipe bottoms dry. Invert each onto plate, shaking gently to dislodge panna cotta onto individual servings plates.Spoon sauce over panna cottas. Garnish with fresh mint.

Serves 6

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Beach Party

By: The Martini Club

In a cocktail shaker filled with ice, add 1 ½ oz Captain Morgan Deluxe Dark Rum, 5 oz pineapple juice and 1/8 tsp diced fresh ginger. Shake and strain into a tall glass filled with ice. Garnish with a pineapple spear.

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Behind The Eight Ball

By: The Martini Club


In a cocktail shaker filled with ice, add:
1 oz chilled espresso
1 tbsp. chocolate syrup

Stir until well-chilled and strain into a Martini glass. Garnish with three roasted coffee beans.

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Be Cool Mocktail

By: The Martini Club

Rim a Martini glass with lime cordial and red sugar. In a cocktail shaker filled with ice, add 1 oz. white grape juice, 1 oz. raspberry juice and 3 oz. orange juice. Shake and strain into the Martini glass.

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Bacon-Wrapped Trout

By: Jennifer McLagan

Trout is readily available but often overlooked. The bacon adds flavour to the fish while protecting it from the heat of the grill. Make sure the bacon is thinly sliced, and soak the string in cold water ahead of time so it doesn't burn.

4 cloves garlic, smashed
4 sprigs sage
4 sprigs thyme
4 whole trout, 12 to 14 oz (375 to 430 g) each, cleaned
Salt and freshly ground pepper
8 slices bacon
String

1. Place 1 garlic clove and 1 sage and thyme sprig inside each fish. Season them well with salt and pepper.

2. Lay 2 slices bacon, overlapping, on a board. Place the fish on top and wrap the bacon around the fish, securing it with the string. Repeat with the remaining fish.

3. Preheat the grill to high, then oil well. Grill the fish 4 to 6 minutes a side, or until the bacon is crispy and the fish is cooked through.

4. Cut off the string and serve.

Tip
To make grilling fish easier and prevent it from sticking, place it in a well-oiled fish basket and secure well.

Serves 4

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Butter-Poached Lobster

By: Lucy Waverman

The inspiration for this very special entertaining dish comes from Keith Froggett at Scaramouche restaurant, one of my favourite restaurants in Toronto. It is an easy way to serve an already cooked lobster that does not overcook it and butter, of course, is lobster’s traditional accompaniment.

4 cooked lobsters, 1¼ lbs (625 g) each

½ cup (125 mL) unsalted butter

4 sprigs fresh tarragon

Maldon salt to taste

1. Remove lobster meat from its shell.

2 Melt butter in a sauté pan over medium heat. Add tarragon and lobster meat and toss to coat. Turn heat to low and warm lobster, covered, turning pieces as needed for 3 minutes or until warmed through.

3 Spoon a little Jerusalem Artichoke and Potato Purée onto each plate, add some Sautéed Swiss Chard and place the lobster meat on top. Sprinkle with Maldon salt. Spoon a little of the tarragon butter overtop. Add some Smoked Paprika Salsa (recipe follows) around plate.

Serves 4

Jerusalem artichoke and potato purée

Jerusalem artichokes have such a unique flavour. Mixed with an equal amount of potatoes they make a tasty purée that matches with the lobster.

1 lb (500 g) Jerusalem artichokes,

peeled and halved

1 lb (500 g) Yukon Gold potatoes,

peeled and diced

4 cloves peeled garlic

Salt

2 tbsp (25 mL) butter

⅓ cup (75 mL) buttermilk

Freshly ground pepper

1. Place artichokes, potatoes and garlic in a pot. Cover with cold water, salt and bring to boil. Boil for 10 to 12 minutes or until potatoes and artichokes are soft.

2. Drain and return pot to turned-off stove, shake over heat for a minute to dry off potatoes.

3. Mash potatoes, artichokes and garlic together with an electric mixer. Add butter and enough buttermilk to make a purée and beat mixture until purée is smooth, adding more buttermilk and butter if needed. Season with salt and pepper to taste.

Serves 4

Sautéed swiss chard

You can substitute spinach, but chard has more texture and flavour.

1 bunch Swiss chard

3 tbsp (45 mL) olive oil

½ cup (125 mL) onion, chopped

1 tsp (5 mL) chopped garlic

2 tbsp (25 mL) balsamic vinegar

Salt and freshly ground pepper to taste

1. Remove bottom ½ inch (1 cm) of chard stems, and discard. Slice remaining stems into ½-inch (1-cm) pieces. Coarsely slice leaves.

2. Heat oil on medium heat and add onion and garlic. Sauté until softened, about 2 minutes. Add chard stems, cover and cook 5 minutes. Reduce heat to low, add leaves and cook another 5 minutes or until leaves are tender.

3. Splash with balsamic vinegar, bring to boil, season and serve.

Serves 4

Smoked Paprika Salsa

Always make more roasted tomatoes than you need as they are wonderful tossed in a salad or a sauce. This salsa keeps for a week in the refrigerator.

2 plum tomatoes, roasted

3 tbsp (45 mL) olive oil

Kosher salt

¼ cup (50 mL) chopped roasted red pepper

1 tsp (5 mL) chopped garlic

½ tsp (2 mL) spicy smoked Spanish paprika

1 tbsp (15 mL) sherry vinegar

1 tbsp (15 mL) chopped Italian parsley

Salt to taste

1. Preheat oven to 350°F (180°C).

2. To roast plum tomatoes, cut in half, remove seeds, toss with 1 tbsp (15 mL) olive oil and season with a little kosher salt. Bake for 45 minutes to 1 hour or until tomato is soft and slightly browned.

3. Place remaining 2 tbsp (25 mL) olive oil, tomatoes, red peppers, garlic, paprika, sherry vinegar and parsley in a food processor and process until smooth. Season with salt to taste.

Makes about ½ cup (125 mL)

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Chivas Royal

By: The Martini Club

1. In a cocktail shaker filled with ice, add 1 1/2 oz. Chivas Regal, 1 1/2 oz. apple juice, 1 1/2 oz. lemon-lime soda and a spray of lemon.
2. Shake well and strain into a cocktail glass.
3. Garnish with a green apple slice.

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Bacardi Hurricane

By: The Martini Club

1 oz Bacardi White Rum
3 oz pineapple juice
2 oz passionfruit juice
1/2 oz Bacardi Black Rum

To a cocktail shaker filled with ice, add Bacardi White Rum, pineapple juice and passionfruit juice. Shake until frothy and strain into a tall (hurricane) glass filled with crushed ice. Float Bacardi Black Rum on top and garnish with a pineapple spear and a maraschino cherry.

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Autumn Punch

By: The Martini Club

 

 Preheat oven to 350°F (180°C). Stud an orange with 6 to 8 cloves and bake for 30 minutes. In a large saucepan, add 3 cups (750 mL) apple juice and 1 cinnamon stick and bring to a soft boil. Remove from heat and add ¼ tsp (1 mL) ground nutmeg, 2 tbsp (25 mL) honey, 1 tbsp (15 mL) fresh lemon and 1 ¼ cups (300 mL) pineapple juice. Transfer liquid into a punch bowl and add the orange. Serve warm.

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9th Hole Mocktail

 9th Hole Mocktail

1 ½ oz açai juice
4 oz lemonade

In a tall glass filled with ice, add açai juice and lemonade. Stir to mix and garnish with a cherry.

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Diablo

By: James Chatto

The Diablo definitely calls for a silver (white) tequila that won't disrupt the blackcurrant flavour of the cassis too much. Jose Cuervo Classico Tequila is a fine example with a peppery edge that marries nicely with the ginger ale. Smooth and refreshing, this is a lovely aperitif to sip as the sun goes down.

1½ oz Jose Cuervo Classico Tequila
¾ oz crème de cassis
½ oz fresh lime juice
Ginger ale

Garnish:
Lime wheel

1. In a tumbler, stir together tequila, crème de cassis and lime juice. Add ice and top up with ginger ale. Garnish with a lime wheel.

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A Little Bit of Rita in My Life

By: Michelle P. E. Hunt and Laura Panter

Summertime sipping is never complete without the cool taste of a Margarita. This sumptuous blend of tequila, ice, triple sec and lime takes on new meaning with the addition of some new flavour twists.

1 . Ciclon, a tequila-spiked gold rum adds a wild zing of citrus.

2. Replacing triple sec with Grand Marnier adds a layered, rich flavour.

3. Try a splash of blue curaçao for an ocean experience.

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Bronx

By: James Chatto

 

Created by Johnny Solon, bartender at the Waldorf Astoria, New York in 1906, after a trip to the Bronx Zoo.

1/2 oz sweet red vermouth
1/2 oz dry white vermouth
1 oz gin
Juice of 1/4 orange

1. Pour the two vermouths and the fresh orange juice into a shaker and add the gin. Shake sharply and strain into the glass.
2. Garnish with a quarter of a slice of orange on the rim of the glass.

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Bacardi Tropical Splash

By: The Martini Club 

1. In a cocktail shaker filled with ice, combine 1 oz. Bacardi white rum with mango and cranberry juice.
2. Shake well and strain into a cocktail glass.
3. Garnish with a fresh mango slice.

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Winter Warmer - Steamed Cappuccino

Large glass

1 cup (250mL) Vodka Mudshake Iced Cappuccino
1 cup (250mL) whole milk

Separately heat the milk and Mudshake Iced Cappuccino. You can use an espresso/cappuccino machine to give you that original cappuccino froth or keep it simple by using your microwave. Pour the two together into your favourite mug and top it off with cocoa dust.

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Asian Smoked Salmon and Potato Salad with Cucumber Fettuccine

By: Julia Aitken

 

A simple potato and smoked salmon salad gets dressed up in Asian flavours for this new take on a favourite combo.

Cucumber Fettuccine

2 English cucumbers
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) rice wine vinegar
1 tsp (5 mL) granulated sugar
1⁄2 tsp (2 mL) wasabi paste

Salad

1 lb (500 g) small (1 inch/2.5 cm diameter) red-skinned potatoes, scrubbed, cut in half
8 oz (250 g) thinly sliced smoked salmon, cut into 1⁄2 inch (1 cm) strips
3 tbsp (45 mL) finely chopped
fresh coriander
2 tbsp (25 mL) snipped chives
2 tbsp (25 mL) peanut or other mildly flavoured oil
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) rice wine vinegar
1 tbsp (15 mL) soy sauce
1⁄2 tsp (2 mL) wasabi paste
1 tbsp (15 mL) toasted sesame seeds

1. For cucumber fettuccine, trim ends from cucumbers and cut in half crosswise. With a vegetable peeler, peel skin from cucumbers and discard. Still using vegetable peeler, cut cucumbers lengthwise into very thin strips, discarding central core of seeds. Put cucumber in a large bowl.

2. In a small bowl, whisk together soy sauce, vinegar, sugar and wasabi paste until sugar dissolves. Add to cucumber and toss well. Set aside at room temperature for 30 minutes. Drain cucumber well, discarding dressing.

3. For salad, steam potatoes in a large steamer set over a saucepan of simmering water for 15 to 20 minutes or until just tender. Remove steamer from saucepan; let potatoes cool to room temperature.

4. In a large bowl, toss together potatoes, smoked salmon, 2 tbsp (25 mL) coriander and the chives. In a small bowl, whisk together peanut and sesame oils, vinegar, soy sauce and wasabi paste until smooth. Add dressing to potato mixture; toss gently.

5. Divide cucumber among 4 dinner plates. Spoon potato salad over cucumber, dividing evenly. Sprinkle with remaining coriander and the sesame seeds. Serve at once.

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Affinity

By: James Chatto

 

A taste of the 1920's, when this cocktail was at its fashionable height.

1 oz sweet red vermouth
1 oz dry vermouth
1 oz Scotch whisky
Dash of Angostura bitters

1. Pour both vermouths into a mixing glass and add the whisky and bitters.

2. Stir and strain into a cocktail glass.

3. A final touch: squeeze a twist of lemon over the drink but do not add it to the drink.

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Absolut Mandrin Blossom

By: The Martini Club

 

1 1/2 oz Absolut Mandrin Vodka
1/2 oz strawberry purée (or juice)
1 oz orange juice
1 1/2 oz soda water or to taste

To a cocktail shaker filled with ice, add Absolut Mandrin Vodka, strawberry purée (or juice) and orange juice. Strain into a tall glass filled with ice and top with soda water. Garnish with a strawberry.

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Banana Fizz

A unique mix of smooth, sour and sweet that’s sure to please.

1. Fill a tall glass with ice and pour in 1 oz. Havana Club Añejo Reserva
and 1⁄2 oz. McGuinness Banana Liqueur.

2. Top up with 2 oz. sour mix and 2 oz. soda water.

3. Stir the ingredients to blend and add a speared slice of lime to finish.

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Almond and Herb Mushroom Caps

By: Marilyn Bentz-Crowley

Many herbs are perennial and all need little tending in a sunny garden or in balcony pots. Snip and chop whatever is most abundant for these delicious hot mushrooms.

24 cremini or button mushrooms, each about 1 1⁄2 inches (4 cm) across
3⁄4 cup (175 mL) toasted slivered almonds, divided
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
1⁄4 cup (50 mL) minced red onion
1 garlic clove, minced
1⁄4 tsp (1 mL) freshly ground black pepper
1 tsp (5 mL) tamari or soy sauce
1 tsp (5 mL) balsamic vinegar
1 tsp (5 mL) each of chopped fresh rosemary and oregano or 2 tsp (10 mL) chopped fresh mixed herbs
1⁄2 cup (125 mL) fresh white-bread crumbs
Maldon or other coarse salt
Several sprigs fresh rosemary or other herb

1. Remove stems from mushrooms; finely chop. Finely chop 1⁄4 cup (50 mL) almonds. Set caps and remaining almonds aside.

2. Heat oil and butter in a small frying pan over medium heat until hot. Add onion and garlic; sauté 2 to 3 minutes. Add chopped stems; sauté 4 to 5 minutes or until much reduced in volume. Remove from heat, stir in pepper, tamari, vinegar, herbs and chopped almonds. Then stir in bread crumbs.

3. Dividing among caps, firmly fill each one. Place 8 to 10 slivered almonds over filling. Mushrooms can be covered and refrigerated for up to half a day.

4. Grill upright on hot barbecue for 3 to

5. minutes or until hot and mushrooms are partially cooked. Garnish each with a few salt flakes and tiny sprig of rosemary or chopped herb. Serve immediately.

Makes 24 nibbles

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Apple Butter

By: Lucy Waverman

 

Scrumptious on toast, muffins or as a filling for a tart, this thick, jam-like purée keeps for a month in the refriger-ator or in the freezer for use all year. A mixture of apples such as Spys, Cortlands, Mutsu and Royal Gala give a deliciously complex taste to the apple butter, but if you have to choose, just use Spys.

3 cups (750 mL) apple cider
4 Ibs (2 kg) apples
Grated rind of 1 lemon
1/4 cup (50 mL) lemon juice
1 cup (250 mL) granulated sugar

1. Place cider in large pot. Bring to boil on medium-high heat and boil until reduced by half, about 10 to
15 minutes.

2. Peel and core apples and thinly slice. Add to cider along with the lemon rind and juice. Cook on medium-low heat for 15 to 20 minutes or until very soft.

3. Purée in batches in food processor or use an immersion blender. Add sugar, return to low heat and cook for 3 to 4 hours, stirring occasionally until apples are very thick, watch to ensure the bottom doesn't scorch. Taste the mixture as it cooks, adding more sugar if needed.

Makes 3 cups

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Maple Cream

By: Michelle P. E. Hunt and Laura Panter

 

One of our favourite desserts growing up was maple syrup drizzled over ice cream. We re-mastered this memory into a delicious after-dinner cocktail that will satisfy any sweet tooth craving.

1. To a cocktail shaker filled with ice, add ½ oz Cognac, ½ oz maple syrup, ½ oz dark crème de cacao and 1 oz cream.

2. Shake sharply and strain into a Martini glass.

3. Garnish with a mint sprig.

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Just Dreamy

By: Michelle P. E. Hunt and Laura Panter

 

Cream and cream liqueurs are fun to shake up into delicious and decadent cocktails. This combination gets a sweet boost with the use of whipped cream; if you want to create a lighter cocktail, use milk or cream.

In a cocktail shaker filled with ice, add ½ oz vanilla vodka, ½ oz Bailey’s, ½ oz Kahlúa and 3 oz whipped cream. Shake and strain into a Martini glass rimmed with chocolate syrup.

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Black & Tan Cake

By: Jennifer MacKenzie

 

With a name inspired by a rich, layered pint of dark stout and pale ale or lager, this attractive cake combines the classic taste of chocolate and peanuts. One batter is divided to make 2 distinct, sponge-like layers and crowned with a glossy chocolate ganache. A heavy-duty stand mixer with a whisk attachment makes quick work of incorporating air into the egg mixture. If using a hand-held mixer, beating the eggs will take 15 minutes or more. The cake is best assembled a day ahead. Be sure to let it warm just slightly at room temperature to soften the ganache and let the flavours bloom.

4 oz (125 g) bittersweet chocolate, chopped
2 tbsp (25 mL) butter
8 eggs
¾ cup (175 mL) salted roasted peanuts
¾ cup (175 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) cornstarch


Ganache
2/3 cup (150 mL) whipping cream
6 oz (175 g) bittersweet chocolate, chopped
Chopped salted roasted peanuts, for garnish

With a name inspired by a rich, layered pint of dark stout and pale ale or lager, this attractive cake combines the classic taste of chocolate and peanuts. One batter is divided to make 2 distinct, sponge-like layers and crowned with a glossy chocolate ganache. A heavy-duty stand mixer with a whisk attachment makes quick work of incorporating air into the egg mixture. If using a hand-held mixer, beating the eggs will take 15 minutes or more. The cake is best assembled a day ahead. Be sure to let it warm just slightly at room temperature to soften the ganache and let the flavours bloom.

4 oz (125 g) bittersweet chocolate, chopped
2 tbsp (25 mL) butter
8 eggs
¾ cup (175 mL) salted roasted peanuts
¾ cup (175 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) cornstarch

Ganache
2/3 cup (150 mL) whipping cream
6 oz (175 g) bittersweet chocolate, chopped
Chopped salted roasted peanuts, for garnish

1. Preheat the oven to 350ºF (180ºC).

2. Line the bottom of two 9-inch (23-cm) cake pans with a circle of parchment paper. Set aside.

3. Melt chocolate and butter in a saucepan over low heat; set aside. Place eggs (in shells) in a bowl and cover with warm water; let eggs warm to slightly above room temperature, refreshing with more warm water if it cools.

4. Pulse peanuts in a food processor until finely chopped (but not a paste). Add flour; pulse to combine. Set aside.

5. Drain water from eggs and crack into a large, straight-sided bowl. Add sugar. Using an electric mixer, beat until very pale, tripled in volume and ribbons fall slowly from beater when lifted. Beat in vanilla. Sprinkle with peanut mixture in 2 additions, folding just until combined.

6. Pour half of batter into a separate bowl. Working with 1 bowl of batter, sift in cornstarch and gently fold just until blended. Pour into 1 prepared pan. Gently fold melted chocolate mixture into second bowl of batter. Pour into remaining pan.

7. Bake for about 25 to 30 minutes or just until a tester inserted in the centre comes out clean. Let cool in pans on rack for 30 minutes. Run a knife around edge of cakes and invert onto rack. Peel off paper and let cool completely.

8. For ganache, heat cream in a saucepan over medium heat, just until bubbles form around the edge. Remove from heat and stir in chocolate until melted and smooth. Let cool until slightly thickened but still fluid.

9. To assemble, place chocolate cake layer on a serving plate. Pour about ½ cup (125 mL) of the ganache in the centre of cake and spread almost to the edges. Top with peanut cake layer. Slowly pour remaining ganache in the centre of the cake, gently tilting as necessary to spread
ganache to the edges and letting drips flow down sides of cake. Sprinkle with chopped peanuts. Refrigerate for about 15 minutes or until ganache is set or for up to 1 day. Cut into slices using a warm, serrated knife.

Serves 10 to 12

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Black Forest Gâteau

By: Julia Aitken

 

Moist chocolate cake teams with creamy cherry mousse and brandied cherries in this fresh take on tradition. The recipe for the chocolate-almond cake makes an 8-inch (20-cm) cake but you’ll only need half of it for this dish. Wrap the remainder in foil and freeze for up to 1 month to enjoy on another occasion. One large kaiser, crust trimmed off, the bun torn into pieces and processed in a food processor, will yield the 13⁄4 cups (425 mL) of bread crumbs needed for the cake.

 

Cherry Mousse

1 jar (796 mL) red sour pitted cherries in syrup
1 pkg (7 g) unsweetened powdered gelatin
1⁄4 cup (50 mL) granulated sugar
1⁄2 tsp (2 mL) almond extract
1 cup (250 mL) whipping cream

Chocolate-Almond Cake

6 oz (175 g) good-quality semi-sweet chocolate, coarsely chopped
1⁄3 cup (75 mL) unsalted butter, softened
1⁄4 cup (50 mL) granulated sugar
3 eggs, separated
1 3⁄4 cups (425 mL) soft fresh bread crumbs
3⁄4 cup (175 mL) ground almonds

Brandied Cherries

1 cup (250 mL) dried sour cherries
1⁄3 cup (75 mL) reserved cherry syrup
(see Cherry Mousse above) 1⁄4 cup (50 mL) brandy


Garnish

1⁄2 cup (125 mL) whipped cream
6 chocolate curls

Serve With

6 oz (175 mL) kirsch or almond liqueur

1. For cherry mousse, drain cherries, reserving 1⁄4 cup (50 mL) syrup for mousse and 1⁄3 cup (75 mL) for brandied cherries (Step 11). Pour the 1⁄4 cup (50 mL) reserved syrup into a small bowl; sprinkle gelatin on surface. Set aside for 5 minutes until puffy.

2. Pick over cherries to remove any pits. In a blender (not a food processor), blend cherries and sugar until smooth. Rub cherry purée through a fine sieve into a medium saucepan, discarding solids in sieve. Heat over medium-low heat until steaming. Stir in gelatin mixture, continuing to stir until gelatin is completely dissolved. Remove saucepan from the heat; let purée cool completely. Stir in almond extract.

3. In a large bowl, whip cream until it holds stiff peaks. Gradually fold in cherry purée until well combined. Spoon mousse into six 1-cup (250-mL) dessert glasses, dividing evenly. Cover and refrigerate until set, about 3 hours.

4. For chocolate-almond cake, preheat oven to 350°F (180°C).

5. Cut a circle of parchment or wax paper to fit the base of an 8-inch (2-L) springform pan. Lightly butter base and sides of pan; put paper circle in base. Set aside.

6. In a bowl set over a saucepan of hot (not boiling) water, melt chocolate, stirring occasionally until smooth. Remove from the heat; let cool slightly.

7. In a large bowl and using an electric mixer, beat together butter and sugar until light and fluffy. Beat in egg yolks 1 at a time, beating well after each addition. Beat in chocolate; stir in bread crumbs and almonds.

8. In a separate bowl and using clean beaters, beat egg whites on high speed until stiff peaks form. With a large spoon or rubber spatula, fold egg whites into chocolate mixture until well combined and no white streaks remain.

9. Spoon batter into prepared pan, smoothing surface level. Bake for 25 to 30 minutes, until centre of cake springs back when touched lightly. (Do not overbake; cake should still be moist in centre.)

10. Run a knife around inside edge of pan; let cake cool completely in pan on a wire rack. Release sides of pan; remove cake from pan. Peel off paper. Wrap cake tightly in plastic wrap; refrigerate until ready to serve.

11. For brandied cherries, stir together cherries and reserved syrup in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, for about 5 minutes or until cherries are softened. Remove from the heat; tip into a small non-reactive bowl. Stir in brandy; let cool completely.

12. To serve, cut cake in half; cut one half into 6 wedges (refrigerate or freeze remaining cake). Put 1 wedge of cake on each of 6 individual dessert platters or plates. Garnish each piece of cake with a rosette or dollop of whipped cream. Divide brandied cherries among 6 decorative spoons, such as Asian ceramic spoons (or serve in shot glasses with teaspoons). Garnish each cherry mousse with a chocolate curl; set 1 mousse and 1 portion of brandied cherries next to each slice of cake, along with a shot glass of kirsch or almond liqueur.

Serves 6

 

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B52 Coffee

By: The Martini Club

1. To a heatproof mug, add 1/2 oz. Kahlua, 1/2 oz. Grand Marnier and 1/2 oz. Irish cream liquor.
2. Top with hot coffee and whipped cream and garnish with an orange wheel.

 

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Pan-Roasted Tarragon Chicken with Seasonal Vegetables

By: Lucy Waverman

 

This simple method of roasting chicken along with its vegetables makes a quick summer meal. Change the vegetables as they come into season remembering that cooking times vary. Use baby vegetables if available or cut up bigger ones.

2 tbsp (25 mL) chopped fresh tarragon
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) grated lemon rind
3 tbsp (45 mL) olive oil
4 boneless, skinless chicken breasts
Salt and freshly ground
pepper
1 tbsp (15 mL) butter
1 bunch small carrots, scrubbed,
1 inch (2.5 cm) tops left on
6 baby golden beets, scrubbed
and halved
1 bunch spinach, stems removed
and sliced
1⁄4 cup (50 mL) white wine
1 cup (250 mL) chicken stock
2 tbsp (25 mL) unsalted butter, diced

1. Combine tarragon, garlic, lemon rind and 2 tbsp (25 mL) olive oil. Toss with chicken breasts, season with salt and pepper and let marinate for 30 minutes.

2. Heat remaining 1 tbsp (15 mL) olive oil and butter in a large skillet over medium-high heat. Add breasts and sear for about 2 minutes a side or until lightly browned.

3. Toss carrots and beets in pan, cover, reduce heat to medium-low and let simmer for 5 minutes. Turn chicken and simmer, covered, for 2 more minutes or until juices run clear. Remove breasts. Continue to cook vegetables for 5 to 7 minutes longer or until tender. Add in spinach and cook covered for 1 minute longer or until limp. Uncover and remove contents of pan to the chicken. Leave any juice in pan.

4. Turn heat to high. Add white wine to pan and bring to a boil, scraping up any brown bits on the base of the pan. Add chicken stock and bring to boil. Simmer for 5 minutes or until slightly thickened. Remove from heat and stir in butter, then return chicken and vegetables to pan to reheat. Serve chicken and vegetables with pan juices.

Serves 4

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Summer Breeze

1 1/2 oz. Appleton Estate V/X Jamaica Rum
3 oz. cranberry juice
1 oz. orange juice
Add all the ingredients to a shaker with ice. Shake and pour over ice into rocks glasses. Option: garnish with lime wedge.

Makes 1 Serving

Entertaining Size:

1 1/2 cups Appleton Estate V/X Jamaica Rum
3 cups cranberry juice
1 cup orange juice
To a pitcher filled with ice, add Appleton Estate VX Jamaica Rum, cranberry juice, and orange juice. Stir and pour over ice into rocks glasses garnish with lime wedges

Makes 8 Servings

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Long Weekend

1 oz. Gibson’s Finest
1/2 oz. Peach Schnapps
1/2 oz. Apple Schnapps
1/2 oz. Sweet and Sour Mix
In a cocktail shaker filled with ice combine Gibson's Finest, Peach Schnapps, Apple Schnapps, and Sweet and Sour Mix. Shake and strain into a rocks glass.

Makes 1 Serving

Entertaining Size:

1 cup Gibson’s Finest
1/2 cup Peach Schnapps
1/2 cup Apple Schnapps
1/2 cup Sweet and Sour Mix
In a jug filled with ice combine Gibson's Finest, Peach Schnapps, Apple Schnapps, and Sweet and Sour Mix. Stir and pour into a rocks glass filled with ice.

Makes 8 Servings

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Jack Daniel's Lynchburg Lemonade

1 oz. Jack Daniel's Tennessee Whiskey
1 oz. Triple Sec
1 oz. Sour Mix
4 oz. lemon-lime soda
In a cocktail shaker filled with ice combine Jack Daniel's Tennessee Whiskey, Triple Sec, Sour Mix, and lemon-lime soda. Pour into a highball glass and garnish with lemon and cherries.

Makes 1 Serving

Entertaining Size:

1 cup Jack Daniel's Tennessee Whiskey
1 cup Triple Sec
1 cup Sour Mix
4 cups lemon-lime soda
In a jug filled with ice combine Jack Daniel's Tennessee Whiskey, Triple Sec, Sour Mix, and lemon-lime soda, stir. Pour into a highball glass and garnish with lemon and cherries.

Makes 8 Servings

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The Captain's Spiced Tea

1 1/4 oz. of Captain Morgan Original Spiced Rum
5 oz. of iced tea
5 oz. ginger ale
1/2 tsp. of lemon juice
In a highball glass with ice, combine Captain Morgan Original Spiced Rum, iced tea, lemon juice and ginger ale. Stir and garnish with lemon wheels.

Makes 1 Serving

Entertaining Size:

1 1/4 cups of Captain Morgan Original Spiced Rum
5 cups of iced tea
5 cups ginger ale
3 tbsp lemon juice
In a glass pitcher with ice, combine Captain Morgan Original Spiced Rum, iced tea, lemon juice and ginger ale. Stir divide between glasses garnish with lemon wheels.

Makes 8 Servings

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