rye chunky chocolate chip cookies on a cooling rack

These Rye Oatmeal Chocolate Chip Cookies Are an Elegant Twist on a Classic

Chocolate chip cookie lovers, say hello to your new favourite baked good. The subtle additions of rye flour and oatmeal lend the classic cookie a nutty, earthy flavour that’s perfect for pairing with your morning coffee or a late-night glass of milk. Plus, the dough can be made in advance and frozen so that you can have fresh, warm cookies at a moment’s notice, perfect for an impressive last-minute dinner party dessert or taking with you for long weekend cottage getaway.

rye chunky chocolate chip cookies on a cooling rack

Rye Oatmeal Chocolate Chip Cookies

Prep Time: 10 minutes
Rest Time: 40 minutes
Bake Time: 16-18 minutes
Total Time: 66-68 minutes
Servings: 12

Ingredients:
¾ cup unsalted butter
¾ cup brown sugar
1 egg
1 tsp vanilla
1 cup all-purpose flour
⅓ cup rye flour
⅓ cup oatmeal
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup dark chocolate chips/chunks

ingredients for rye chunky chocolate chip cookies on a white countertop

Directions:
1. In a stand mixer, whip together the butter and brown sugar until light and fluffy. Add the eggs and vanilla, and combine.

2. Add all of the dry ingredients (except the chocolate chips) into the wet batter and combine using a stand mixer with beater attachment.

Related: These Ginger Molasses Cookies Will Warm You up on a Chilly Fall Day

3. Fold the chocolate chips into the batter.

4. Using a spoon or ice cream scoop (for large cookies), portion the dough onto a baking tray lined with parchment paper. Make sure they are well spaced apart (2-3 inches), so they don’t join when baked.

Dough for rye chunky chocolate chip cookies on a baking sheet

5. Chill in the freezer for 30 minutes before baking.

6. Preheat the oven to 350°F and bake for 16-18 minutes or until golden on the edges.

Related: These Creme-Filled Chocolate Cookie Sandwiches Will Make You Feel Like a Pro Baker

Rye chunky chocolate chip cookies on a baking sheet

7. Allow to cool for 10 minutes and enjoy.

Related: Date Night at Home Isn’t Complete Without This Chocolate Peanut Butter Skillet Cookie

A rye chunky chocolate chip cookie on a cooling rank with a bite taken out of it

Note: The cookie dough can be chilled for up to 3 months in an airtight container in the freezer.

Love Yakuta’s cookies? Try her mango tarts next!

two glasses of wine clinking for a cheers

How to Order Wine at a Restaurant Like a Pro

After a long (and sad) hiatus from restaurant visits, it feels incredible to be back on sunny patios and in cozy booths. Don’t get us wrong, the takeout nights were fun, but nothing beats having fresh, warm food brought to a table full of your closest friends. One thing we didn’t miss, however, is our adversity to ordering wine. There’s just something so intimidating about it!

To help cork that fear, we spoke to Master Sommelier, Jennifer Huether about how to order wine like a pro. Jennifer has been loving (and drinking) wine for over a decade. Her passion for the grape has brought many adventures, including her current role as head sommelier and director of alcohol curation at Fresh City Farms. Read on for her best advice.


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What are your best food and wine pairing tips?

The basics of food and wine matching is complex, but there are three main things to consider on your own: What is the main protein? How is it cooked? And what are the sauces and or spices?

Ultimately, what you’re trying to do is even the playing field between the wine and the food. You’re trying to go for that balance. For example, let’s say you have a beautiful, sweet dessert and a dry light wine. The fruit and the sugar in the dessert is going to overpower that light little dry wine. It needs something that is full and rich, and probably has as much sugar, if not more, than the dessert. Look for flavours that complement or contrast each other.

 

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What are some rules for pairing wines with plant-based foods?

Generally white wine, rosé, and lighter, wet reds work well. And I’m going to add in something else here: orange wines. I’ll be playing with a lot of orange wine going into the fall, just because I also love color matching with food and wine.

Related: 20 Easy Plant-Based Recipes for Beginners That Will Make You Drool

What is colour matching?

It’s literally matching the colour spectrum of wines to foods. We know that overall white meats work with white wine and red meats work with red wine. If you have that in the back of our head, you can just take it a step further and have fun with it. 

For example, if you take a lovely butternut squash soup with roasted pecans and pair it with a nice orange wine, it’s just visually spectacular. Remember, the whole eating process starts with seeing the food.

How important is the price of a wine?

If we’re looking at wines by the bottle, the cheapest wines have the highest markup. Where you’re going to find value is at what I call the heart of the list. The heart of the list is where most of the people will shop. Let’s say the wine list starts at $30 a bottle and goes up to $150 a bottle. The middle section will be where most people buy and therefore there will be lots of turnover in that section and usually some decent value. That being said, usually, the most expensive bottles do not receive the same markup as the rest of the list, so there can be value there too, as long as you’re willing to spend more.

Related: Meet the Canadian Women Helping to Bring Gender Equality to the Wine World

What’s the best way to use your server or in-house sommelier when ordering?

Ask yourself, what do I want to spend? What do I like to drink? And what am I eating tonight? If you can answer those three questions, you should be telling the sommelier. Nobody wants to sell you a wine that’s more than you want to spend, because then you end up with a customer that’s not coming back because they feel ripped off.

 

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Is there a discreet way to tell your server or sommelier what you want to spend without saying it?

I will have the wine list open, and I will point to something [in my price range]. And that way [the sommelier] will get the price right away. They might go up by $10 or $15, but at that point they know what you’re willing to spend.

Related: Meet the Youngest Self-Funded Winery Owner in Ontario’s History

After you have picked your bottle and the server brings you the first sip to try, what are you really looking for? Is it to see if you like the wine?

It’s not a question of, “Is this your favorite wine ever?” it’s a question of “Is the wine healthy?”. You’re checking to see if the wine is stable. Are you getting tons of wet cardboard or a musty basement from the wine? That could be an indication that the wine has cork tank, or any of the other 20 things that can go wrong. That’s what you’re checking for. It might be a little bit more tannic than you really wanted, but that’s just the wine.

And if it [doesn’t taste healthy] no problem, send it back. A lot of times sommeliers are pretty good! Even if they suspect that the wine is fine and you just don’t like it, they’ll try to steer you to a different wine.

a fluffy loaf of wool bread on a piece of patterned parchment paper

You Must Make This Trending Salted Honey Scallion Wool Bread

Wool Roll Breads entered the viral food scene earlier this year thanks to their super Instagrammable aesthetic. If you’re unfamiliar, it’s a yeasted white bread studded with a sweet or savoury filling, cut and arranged to bake up and resemble a pleasingly plump roll of wool or yarn. This version combines both sweet and savoury elements with a sublime honey scallion butter filling (because I’m truly all about that sweet-savoury combo!). The dough is made using the tangzhong method, a Chinese yeasted bread technique popularized by its use in Japanese milk breads that yields the lightest, fluffiest texture everyone goes mad for.

This recipe is a standard milk bread recipe which can be formed into a regular loaf of bread in a 9.5” x 4.5” loaf pan, too. But hey, what would be the fun in pulling out an ordinary loaf of bread when you can pull out this show-stopping wool roll bread with a little more effort? (Note: For bread recipes like this, I highly recommend weighing the ingredients on a kitchen scale for better accuracy and results).

a fluffy loaf of wool bread on a piece of patterned parchment paper

Salted Honey Scallion Wool Bread

Prep Time: 30 minutes
Cook Time: 30 minutes
Rise Time: 1-3 hours
Total Time: 2-4 hours
Servings: 1 loaf

Ingredients:
For the tangzhong roux starter:
3 Tbsp (24g) bread flour
½ cup (120ml) water and/or milk of choice

For the yeast mixture:
½ cup (120ml) lukewarm milk of choice, plus more for brushing the bread
1 tsp (4g) sugar
2 tsp (7g) dry active yeast

For the dough:
2⅔ cup (340g) bread flour
2 Tbsp (24g) sugar
1 tsp (4g) salt
Cooled tangzhong from above
Activated yeast mixture from above
1 large egg (55g), room temperature
¼ cup (56g) unsalted butter, room temperature

For the filling:
¼ cup (56g) unsalted butter, room temperature
3 Tbsp (45ml) honey
2 scallions, finely chopped
2½ tsp (10g) salt

ingredients for wool bread on a grey countertop

Directions:
1. Make tangzhong roux starter by whisking the flour and water in a small pot over medium heat for 3-4 minutes or until thickened to the consistency of pudding. Set aside to cool to room temperature.

2. For the yeast mixture, activate the yeast by warming the milk in the microwave for 20 seconds to a lukewarm temperature (between 100°F-110°F). Whisk sugar into the milk to dissolve. Sprinkle yeast in, whisking quickly to minimize clumps. Bloom for 10 minutes or until frothy.

Related: Restaurant-Worthy Chinese Scallion Pancakes You Can Make at Home

3. Make the dough by adding bread flour, sugar and salt to the bowl of a stand mixer fitted with dough hook. Mix dry ingredients well. Once tangzhong is cooled and yeast is activated, add those along with the egg. Turn mixer on low speed and mix for 5 minutes. Add butter in 3-4 portions, allowing each to incorporate, waiting 10 seconds in between before adding the next. Turn mixer to medium speed and knead for 10 minutes or until it pulls away from the bowl, forming a dough that is smooth, stretchy and fairly tacky. Tug and stretch a piece of dough using your fingers to confirm it can stretch and hold a thin film. Shape dough into a ball and place in greased bowl. Cover with kitchen towel or cling wrap and let rise until doubled in size, 40-60 minutes or up to 2 hours depending on ambient temperature and climate. You may proof at room temperature or inside a turned-off oven with the light turned on to speed it along, especially in colder months.

a ball of dough resting for scallion wool bread

4. Meanwhile, make the filling by mixing butter, honey, scallions and salt in a medium-sized bowl with a spatula. Spread mixture onto a piece of cling wrap. Use spatula to form it into a 5” x 3” rectangle. Wrap and chill in freezer to harden. This makes it easier to fill the dough later.

Related: This Jalapeno Appenzeller Bread is a Cheese Lover’s Dream

5. Shortly before dough has doubled in size, grease a 9” round pan with butter and line with parchment. Set oven rack to center or just below, making sure there is sufficient clearance for bread to rise during baking. Place a large sheet pan on a lower rack or directly beneath the loaf pan to catch any drippings or filling that may burst through while baking. Preheat oven to 350°F.a ball of risen dough for scallion wool bread

6. Once dough has doubled in size, punch it down with a fist and turn onto lightly floured surface. Pat with hands to flatten and pop any air bubbles. Cut dough into 5 equal pieces (if using a kitchen scale, each piece should weigh about 140g). Shape pieces into balls, cover and rest for 10 minutes.

Related: How to Make Everything Garlic Bread Knots
rectangles of dough for scallion wool bread topped with scallion and honey mixture

7. Meanwhile, Cut chilled scallion filling into 5 equal pieces.

Related: This Easy Recipe for Soft Rolls Uses Less Than 10 Pantry Ingredients!
the 4 steps of rolling scallion wool bread being shown

8. Then, using a rolling pin, roll each ball into a loosely rectangular shape, about 9” x 4”. Lightly mark midway point of the rectangle with a horizontal line by pressing down gently (not cutting through) using a dough scraper or back of a long knife. Make lengthwise cuts below the demarcation into thin “wool strands”. I like to very lightly dust the area first before making the cuts so the dough doesn’t stick to the knife blade.  Place a piece of scallion filling on the uncut portion of the rectangle and roll to form a cylinder with the wool strands showing on the outside. Repeat with remaining 4 pieces of dough and filling. Arrange in pan right up against the outer edges. The center will fill in one the dough rises.

dough for scallion wool bread in a round baking dish

8. Cover and let it rise again until it has doubled in size, filling up the pan and rising well above the top of the pan, again between 40-60 minutes or more depending on ambient temperature. Brush the top gently with milk and bake 30-35 minutes. Tent with foil if the top is getting darker than you like. You can check doneness by lifting the bread out of the pan and inserting a skewer from the side into the center – it should emerge dry. If you have an instant thermometer, the internal temperature of the bread should be between 190°F-205°F. Place pan on a wire rack to cool for 5 minutes. Then remove bread and place directly on wire rack to finish cooling. Bread can be eaten warm or sliced after it fully cools. Store in an airtight container or ziptop bag out of direct sunlight for a couple of days.

a closeup of scallion wool bread

Love Sonia’s wool bread? Try her corn mochi cake next!

mooncakes for mid autumn festival 2021

Mooncakes Decoded: Everything You Need to Know About the Decadent Treat

Dense, with a sugary richness contrasted ever so slightly by a golden brown pastry shell, mooncakes have a certain moreishness that make them a perfect indulgence for celebration. This is fitting, considering the role of mooncakes as a prized gift during the Mid-Autumn festival in China and throughout the world.

mooncakes for mid autumn festival 2021
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Origin and History of Mooncakes

The origin of mooncakes is spun from a fanciful legend of Moon Goddess Chang’e, who became a deity upon drinking a potion for immortality given by the gods to her heroic archer husband Hou Yi, celebrated for shooting nine of 10 suns from the sky. In one version, the separation of the two lovers due to the flight of Chang’e to the heavens leads a heartbroken Hou Yi to set out favourite foods in her honour — a tradition that has continued in the moon festival.

Related: The Best Ways to Shop, Prepare and Cook Chinese Greens

Mooncake delicacies have long been rumoured to be the basis of revolution throughout Chinese history, from the Manchu rebellion (a story, which turns out, may be equally mythological) to the recent political uprisings in Hong Kong. The round cakes are gifted and shared with family, friends and business acquaintances to symbolize reunion each year on the 15th day of the eighth month of the lunar calendar. Today, mooncakes are made throughout China, although, as with much Chinese cuisine, regional variations abound.

Where to Find Mooncakes

In larger Chinese supermarkets, you can often find more than 100 kinds of mooncakes and be warned: these delicacies dont come cheap. Around the Mid-Autumn Festival, which starts this year on September 21, store shelves and bakery displays begin to fill with colourful boxes of these treats.

Although you can certainly make mooncakes at home if you’re looking for a project, part of the pleasure of these pastries is opening the elaborate wrapping or box and getting that first glimpse of the intricate lettering or patterned design of the pastry created with a specialized mold that varies by bakery or manufacturer. Cutting through the thin golden crust to reveal the dense filling inside is also a satisfying sight, revealing the splendid treasures beneath the patterned pastry.

Related: Restaurant-Worthy Chinese Scallion Pancakes You Can Make at Home

If you want to attempt them at home, molds can be found in some Asian supermarkets and restaurant supply stores, and come in either wood or plastic for easy extraction, according to Carolyn Phillips’ comprehensive work, All Under Heaven.


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Types of mooncakes

From traditional to modern, here’s a rundown of the most common types you’re likely to encounter.

Sizes

Mooncakes generally come in two sizes, depending on the type: a larger 3-inch version and a smaller 1-inch mini cake.

Shells

The most traditional version of mooncakes uses lard or shortening to create a tender light brown shell, easily pressed into a mold and shaped. One variation you may see on store shelves today, however, are the increasingly popular snowy or snow skin mooncakes, which are unbaked and use rice flour, giving them a mochi-like consistency.

Related: Make These Soft and Fluffy BBQ Pork Bao Buns

Fillings

One of the most commonly made types of mooncakes are the ones using red bean paste, resulting in a dark brown filling the colour of a Mexican mole sauce or roux for gumbo. The texture is soft and chewy but easily sliced, and densely sticky sweet.

Lotus seeds, on the other hand, produce a lighter filling based on a laborious process involving shelling, boiling and pureeing the seeds to form a paste. The creamy caramel coloured filling is smooth and delicately sweet, contrasting with the thin pastry shell.

Although these two fillings are the staples, bakeries and manufacturers have gotten increasingly creative, using fruit such as durian or dates, nuts or even egg custard as fillings to cater to a wider audience.


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In addition to the red bean, lotus seed, and other fillings that may come inside your mooncake, salted egg yolks are often added to represent the full moon in autumn. Whether you choose a one or two yolk filling is up to your tolerance for rich textures: brined duck eggs are used for both savoury and sweet applications in Chinese cooking and the salting process turns the yolks into the essence of deeply yellow egginess. If you really want to go all out, three egg yolk versions are available, but not for the faint of heart.

Whatever your choice, be sure to share your mooncakes with friends and family, the way that they were meant to be eaten —  in celebration and amidst the joy of reuniting.

Related: These Chinese Coconut Buns Come Together With Ingredients You Already Have on Hand

an assortment of pastries from barbershop patisserie

3 Things You Must Try From Barbershop Patisserie in Toronto

Charming patisseries on cobblestone streets feel like a distant European travel daydream these days – that is, until we discovered Barbershop Patisserie. The decadent European-inspired pastry shop feels like a glimpse into Parisian café culture, with a hint of London pasty shops mixed in (their signature pastry is a savoury sausage roll!), all in the heart of Toronto. After gobbling up our pastry haul, we found ourselves scraping up each fallen pastry flake and eating them off our (sanitized) fingers because we just couldn’t bear to waste a single one.

pastries from barbershop patisserie

What You Need to Know About Barbershop Patisserie

Located on a bustling stretch of College St. in the Dufferin Grove neighbourhood, Barbershop Patisserie is the brainchild of renowned pastry chef Jill Barber (formerly of Black Bird Baking Co. and Paradise on Bloor). The takeaway shop opened mid-pandemic in late 2020 to great acclaim, regularly selling out of their buzzy pastries midday. Their rotating menu of pastries, cakes and cookies makes the most of fresh, seasonal produce for their fruit and veggie-based pastries, and fresh meat from local butchers for their meaty hand pies and pastries. They also serve up frothy coffee and tea based-lattes that pair perfectly with their baked confections.

See More: What’s in Season? Your Guide to Canadian Fruits and Vegetables

 

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Must-Try Baked Goods at Barbershop Patisserie

Sausage Roll Bites

barbershop patisserie sausage roll bites on a white and blue patterned plate
No trip to Barbershop Patisserie would be complete without trying one of their iconic sausage rolls, and we instantly fell in love with these mini bite-sized versions of their classic sausage roll. Reminiscent of London sausage pasties, the hearty sausage filling was perfectly spiced and the golden pastry shell held the roll together firmly, despite being oh-so delicate. Plus, the mini size (and price at just $1!) meant we could try even more off the menu, which is always a win in our books.

Roasted Eggplant Tart

The savoury veggie tarts at Barbershop Patisserie are often overshadowed by their sausage-filled counterparts, but you’d be doing yourself a disservice to not add one of these to your order. With plump eggplants currently in season, the seasonal veggie tart du jour was the roasted eggplant tart with fresh cream, spiced shallots and garlic chili oil. While eggplant isn’t typically a veggie found atop French pastries, you’d never guess it from this sophisticated tart – it was delightfully creamy with just a hint of spice, and the eggplant skin was so delicate that it just about melted into the flaky pastry.

Related: Tasty Indigenous Restaurants in Canada That You’ll Love

Chocolate Fudge Cake

A decadent slice of Barbershop Patisserie chocolate fudge cake on a patterned plate
A decadent slice of chocolate cake is always a good idea, and this single-serving portion of Barbershop Patisserie’s chocolate fudge cake is no exception. Moist layers of chocolate cake are sandwiched between thick, creamy chocolate icing for pure chocolatey bliss. At just the right level of sweet, our only regret is not getting a second slice for later.

Tip: Barbershop Patisserie also creates custom large cake orders, so you can order XL versions of this chocolate cake and other show-stopping creations for a crowd.

 

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Craving more Toronto restaurant recommendations? See our 3 Things You Need to Order From Viaggio in Toronto!

herb crusted roasted chicken with lemon garlic orzo on a blue and white patterned plate

This Whole Roasted Chicken with Lemon-Garlic Orzo Makes Meal Prep So Easy

Roasting a whole chicken is easier than you think, and provides endless leftovers (and meal-prep opportunities!) for the week ahead. First, a chicken is liberally seasoned with fresh herbs and lemon, then roasted to perfection with the breasts served fresh out of the oven over a fabulous lemon-garlic orzo. The wings, legs, and thighs can be set aside for to make anything from chicken pot pie to an immune-boosting soup.

herb crusted roasted chicken with lemon garlic orzo on a blue and white patterned plate

Herb-Crusted Roasted Chicken with Lemon-Garlic Orzo

Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Rest Time: 10 minutes
Total Time: 1 hour, 35 minutes
Servings: 2-3

Ingredients:
For the Herb-Crusted Roasted Chicken
1 (3½- to 4-pound) whole chicken
4 Tbsp (½ stick) salted butter, at room temperature
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1 tsp fine sea salt
½ teaspoon ground black pepper

For the Lemon- Garlic Orzo
12 ounces dried orzo
1 cup cherry tomatoes, halved
½ small red onion, finely chopped
2 Tbsp fresh lemon juice (from 1 lemon)
2 Tbsp extra-virgin olive oil
½ tsp fine sea salt
¼ tsp ground black pepper
2 Tbsp chopped fresh parsley, for garnish

Directions:
1. To roast the chicken, preheat the oven to 400ºF.

2. Remove the giblets from the cavity of the chicken and pat the chicken dry with a paper towel.

3. In a small bowl, mix the butter, oregano, rosemary, and thyme until well combined.

4. Rub about half the herb butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the herb butter under the skin.

5. Place the chicken in a roasting pan or on a rimmed baking sheet. Tuck the wing tips under the joint where the wing meets the chicken’s body. Using about 6 inches of kitchen twine, tie the ends of the drumsticks together.

6. Season the chicken with the salt and pepper. Roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF. If the skin starts to brown too deeply, simply tent the chicken with a piece of aluminum foil.

7. Meanwhile, make the lemon-garlic orzo: Cook the orzo according to the package instructions. Drain and transfer to a large bowl.

8. Add the tomatoes, onion, lemon juice, olive oil, salt, and pepper to the orzo and stir to combine.

9. Remove the chicken from the oven, tent it with foil (if it’s not already tented), and let rest for 10 minutes. Carve the legs, thighs, and wings from the chicken, transfer to an airtight container, and refrigerate to use for leftovers. Carve the breasts from the chicken and slice them.

10. Divide the chicken breasts and orzo between two plates. Garnish with the parsley and serve.

cook once dinner fix cookbook cover

From COOK ONCE DINNER FIX by Cassy Joy Garcia. Copyright © 2021 by Cassy Joy Garcia. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.

COOK ONCE DINNER FIX, Amazon, $30

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

a baking tray of 4 pumpkin spice creme brulees

Pumpkin Crème Brûlée is the Pumpkin Dessert You Need This Fall

Looking for a dessert to please pumpkin lovers that isn’t pie? This Pumpkin Crème Brulée is sure to satisfy their pumpkin cravings and more. Simple to prepare and practical to make in advance, it’s sure to become your pumpkin-season crowd-pleaser par excellence. Many people shy away from crème brûlée because it looks and sounds complicated, but it couldn’t be easier. Just five ingredients and very little hands-on time yields a silky-smooth dessert with a luscious flavour that will surprise and delight.

a baking tray of 4 pumpkin spice creme brulees

Pumpkin Creme Brulee

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Chill Time: 2 hours, 30 minutes
Total Time: 3 hours, 20-25 minutes
Servings: 4

Special equipment:
4 x125ml (1/2 cup) ramekins (5”/12cm diameter and 1”/2.5cm deep)
Deep-sided baking dish (that will fit all the ramekins inside)
Kitchen blow torch (optional)

Ingredients:
3 egg yolks
⅓ cup granulated sugar, plus 2-3 Tbsp for caramelized topping
1¼  cups heavy whipping cream (35%)
½ tsp pumpkin pie spice
⅓ cup pumpkin purée (not pumpkin pie filling)

ingredients for pumpkin spice creme brulee on a metal baking sheet

Directions:
1. Preheat oven to 300˚F and set a full kettle to boil. Place the ramekins inside a deep-sided baking dish.

2. Whisk the egg yolks and 1/3 cup sugar in a medium bowl or pot until the mixture starts to thicken slightly and become pale. Set aside.

egg yolks and sugar whisked together for pumpkin spice creme brulee

3. Mix the cream and spice mix together in a small jug or pot and heat until the milk is just about boiling (bubbles will start to form around the edge of the liquid) either on the stovetop or in the microwave.

Related: Turn Your Kitchen into a French Bakery with Palmier Cookies

pumpkin spice mixture being whisked together for pumpkin spice creme brulee

4. Whisking gently but continually, add about 1/4 cup of the hot cream to the egg mixture. Once this is combined, add the rest of the hot cream into the egg mixture, gently whisking until thoroughly incorporated.

Related: These Pumpkin Pie Squares With Candied Pecans is the Fall Dessert You’ve Been Craving

pumpkin spice mixture being added to egg yolks and sugar for pumpkin spice creme brulee

5. Add the pumpkin purée to the cream and egg mixture and whisk gently to combine.

6. Strain the combined mixture using a metal sieve over a jug to ensure it’s smooth and lump-free.

custard being strained for pumpkin spice creme brulee

7. Pour the mixture into the ramekins.

Related: Pumpkin S’mores Sheet Cake is the Fall Dessert to Make This Season

4 ramekins filled with custard for pumpkin spice creme brulee

8. Carefully pour the hot water (from the kettle) into the bottom of the baking dish until it’s about halfway up the sides of the ramekins.

9. Bake the custards for 30-35 minutes (they might still be a tiny bit jiggly in the centre) and remove from oven.

10. Allow to come to room temperature, then refrigerate until chilled (2 hours).

11. Once completely chilled, remove from fridge and sprinkle about 1/2 tablespoon granulated sugar on top of each of the custards (it needs to be a thick layer, not just a sprinkle).

ramekins of pumpkin spice creme brulee topped with sugar and ready to be blow-torched

12. Use a kitchen blow torch to caramelize the sugar to a hard caramel (alternatively you can do this under a broiler, but keep an eye on it!).

13. Serve once the caramel tops are cool (about 3 minutes).

a closeup of pumpkin creme brulee

Love Mardi’s pumpkin crème brulée? Try her mixed berry galettes next!

Fried Bacon (selective focus) on an old vintage wooden table

All the Ways to Cook Bacon For That Perfect Crisp

Fried Bacon (selective focus) on an old vintage wooden table

Few aromas compare to the smell of bacon cooking on a Sunday morning nor are there many meals not made better with bacon. Better still, the popular breakfast staple also comes in pork alternatives (and even vegan options), and can be cooked in a variety of ways to optimize that perfect crisp. Whether you tend to reach for thick-cut, regular or peameal bacon, here is a roundup of all the best ways to get your bacon fix. 

Whatever your chosen method, be sure to let your bacon temper to room temperature by taking it out of the fridge about 15-20 minutes prior to cooking to get the best results. 

Air Fryer

This trending way to cook your bacon is just one more food you can prepare in your air fryer. While it may not be immediately intuitive to cook your bacon in a countertop appliance, and while it may require a bit more maintenance, the results may just be worth it for you. The bacon is crispier when it doesn’t cook in its own fat, and depending on the size of your air fryer, it’s a good option for those looking to prep only a few pieces. The trick? You may need to shake your basket to allow all the drippings to drip down and away from your bacon. 

– Take out bacon from the fridge about 15-20 minutes prior to cooking
– For this method you need to preheat your air fryer to 400°F
– Lay out each strip with no overlap
– Shake the basket as needed
– Air fry until the bacon is your desired crunch (about 8 to 12 minutes)

Raw bacon strips

Pan Seared: Non-stick or Cast Iron

With this method you really only need your non-stick or cast-iron pan and your choice of bacon. The key is to not preheat your skillet. 

– When your bacon has tempered, lay out the strips on the cold skillet without overlapping the pieces so the fat renders slowly and consistently
– Cook over medium heat until you’ve reached your desired crispness and flip, as needed
– Cook for about 8 to 12 minutes
– Lay over a paper towel to absorb excess fat and serve

Just remember to dispose of that cooking grease in a responsible way

Close-Up Of Bacon Slices In Barbecue Grill

Baked: Grill or Parchment

This method requires a longer cooking time than the other methods, but it is a set-it-and-forget-it method in that it doesn’t require a lot of maintenance, once you’ve placed it in the oven. It leads to a meaty bacon, with minimal shrinkage and the aluminum foil helps keep the drippings in place for easier clean-up. Pro-tip for extra flavour: Brush maple syrup on top of the strips prior to baking for a caramelized, crispy maple crunch to your bacon.

– Preheat the oven to 400°F (or even up to 425°F, if you prefer bacon crispier)
– Line a rimmed baking sheet with aluminum foil to catch the drippings, making sure to fold up the foil along the edges
– Lay a wire rack on top of the foil
– Arrange slices of bacon on top of the rack so there is no overlap
– Bake for 25 to 30 minutes, depending on how thick and done you prefer your bacon

You can also bake your bacon on parchment paper without the rack (bake for about 18-24 minutes) but the results will basically resemble fried bacon, as the bacon bakes in its own fat. Place the strips on paper towel to soak up any excess fat prior to serving.

Microwave

While this may be the least sophisticated method, it is the quickest. It also allows you to prep only a few slices without committing to a full batch, and the cleanup is the easiest with the microwave. In this method you simply lay the bacon between sheets of paper towel and microwave on high until done. However, this method is also quickest to send your bacon from underdone to overdone, so it may require a few tries until you’ve perfected the timing. It may also require check-ins to remove any slices that are done from the ones that still require microwaving. 

– Layer two paper towels on a microwave-safe plate
– Lay bacon on top and cover with another two sheets of paper towel, without overlaying any slices
– Microwave for 4 to 6 minutes depending on thickness of your cut
– Check in and remove any slices that are done
– Continue microwaving the remaining slices in short bursts, 10 to 15 seconds, until all slices are done

Related: These Budget-Friendly Microwave Recipes Are Total Time-Savers

Sous vide cooker. In field of view are control panel which is backlit touch controlled temperature and time settings with chrome finish, ergonomic non-slip soft touch body, scroll wheel for adjusting time and clamp. Power cable. Clip system attached to pot of water. High point of view. Shallow depth of field.

Sous Vide

While this method is arguably the most elaborate and requiring the most planning (up to 24 hours ahead of your desired eating time), it may be worth the effort if you’re looking to truly wow. It taps into sous vide’s immersion circulator technology to render bacon that’s consistent, crispy on the outside, tender on the inside, and with least shrinkage compared to the other methods. Worth noting is that this only really works with thick cut bacon, so if you plan to try this one out, don’t waste your time on regular-cut. 

– Put the entire unopened package of bacon into a large pot or container
– Fill with enough water to cover the entire package
– Cook with the circulator at 147°F for 8 to 24 hours
– After the cooking process finishes, remove the strips from the package, separating each slice
– Quickly sear each side in a skillet so the bacon doesn’t look raw and serve

Related: The History of Peameal Bacon — Plus Our Favourite Recipes

3 colourful sourdough toasties on a white countertop

Sourdough Toasties Are So Quick and Easy, Here Are 3 Ways to Enjoy Them!

Smearing a whole bunch of interesting ingredients on a toasted piece of sourdough bread is our kind of meal. Here, we make three different sourdough toasties that mix and match ingredients to bring out sweet, fresh, herby, earthy and zesty flavours. You can get as playful as you want with these, or keep them as simple as possible. The best part? They require minimal-to-no cooking and take literal minutes to put together.

It’s a real “you can’t get it wrong” recipe no matter how you make it. You can enjoy these toasties as a quick and easy meal or snack for yourself, or impress guests with them (seriously, they are so beautiful to look at!). While we like to devour them as an open-faced sandwich, you can always close them up for a heartier toastie.

Related: Bread Baking for Beginners: How to Make the Perfect Sourdough Loaf

3 colourful sourdough toasties on a white countertop

Roasted Grape, Ricotta & Lemon Zest Sourdough Toastie

Prep Time: 3 minutes
Cook Time: 7-9 minutes
Total Time: 10-12 minutes
Servings: 2-4

Ingredients:
1 cup loose red grapes
½ tsp extra virgin olive oil
Pinch of sea salt, plus more for finishing
2-4 slices sourdough bread
1 tsp butter (optional)
2-4 Tbsp ricotta cheese
2 tsp chopped and toasted almonds or pecans
1 tsp lemon zest
2 sprigs fresh thyme
Pepper, to finish

ingredients for sourdough toasties, 3 ways

Directions:
1. Preheat the toaster oven or oven to 400°F.

2. Place the grapes on a baking sheet lined with parchment. Drizzle olive oil and sea salt on top. Toss to coat and roast for 7-9 minutes until bursting open. Allow to cool slightly.

3. Meanwhile, toast the sourdough bread in a toaster. If preferred, brush the sourdough bread with butter and toast in a pan over medium heat until crisp.

4. Once toasted, spread ricotta over top. Be generous!

5. Load the roasted grapes over the ricotta and sprinkle with chopped nuts, lemon zest and thyme leaves. Finish it with a pinch of sea salt and pepper.

Related: These Easy Sourdough Discard Crackers Come Together With Just 5 Ingredients

3 sourdough toasties being prepared on a white plate

Pesto, Feta, Beet and Honey Sourdough Toastie

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2-4

Ingredients:
2-4 slices sourdough bread
2-4 Tbsp pesto
1 large or 2 small beets, roasted and sliced into thin wedges
2 Tbsp crumbled feta cheese
1 tsp honey
A small handful of fresh microgreens
Sea salt and pepper, to finish

Directions:
1. Toast the sourdough bread.

2. Smear a hearty amount of pesto onto the toasted sourdough and top with sliced beets.

3. Crumble feta over top of the sliced beets and drizzle with honey.

4. Top with microgreens and finish with sea salt and pepper.

Related: Conquer Brunch With This Make-Ahead Veggie Strata and Sourdough Bread

3 sourdough toasties in progress on a white plate

Hummus, Cheddar and Tomato Sourdough Toastie

Prep Time: 3 minutes
Cook Time: 2-5 minutes
Total Time: 5-8 minutes
Servings: 2-4

Ingredients:
2-4 slices sourdough bread
2-4 Tbsp hummus
2-6 slices cheddar cheese
2 tomatoes, sliced
1 small cucumber, ribboned
Pinch of sea salt and pepper

Directions:
1. Toast the sourdough bread.

2. Spread a generous amount of hummus onto the toasted bread and top with sliced cheddar cheese. Place in the oven to broil for 2-5 minutes or until the cheese starts bubbling.

3. Carefully remove the toast from the oven and top with tomato slices. Place the cucumber ribbons over the tomatoes.

4. Finish with sea salt and pepper.

Related: This Vegan Nashville Hot Chicken Sandwich Tastes Just Like the Real Thing!

Sourdough toasties 3 ways on a white plate

Love Tamara and Sarah’s toasties? Try their rainbow veggie halloumi burgers next!

Hamburger sitting in a food truck window

10 Canadian Food Trucks That’ll Satisfy Your Street Food Cravings

Some call them the pioneers of take-out food culture. Others call them mobile eateries with a purpose. Whatever you think about food trucks, we are glad to see them roaming the streets of Canadian cities again as pandemic restrictions continue to ease up and outdoor eating becomes more of the norm. To toast these entrepreneurs and in honour of the series premiere of The Great Food Truck Race: All Stars, here are some must-try food trucks across Canada.

Tacofino, Vancouver, BC

From humble beginnings in a Tofino, BC surf shop parking lot to now eight physical locations across Vancouver, BC, including three food trucks, and a location in Victoria, BC, Tacofino is not slowing down as one of the most popular West Coast food truck destinations. That’s because the dishes have a vibe: The list of faves is long but we recommend ordering doubles of the Baja Style Fish Tacos and the Chocolate Diablo Cookies. 

Rick’s Good Eats, Mississauga, ON

Chef Rick Matharu’s butter chicken lasagna won him bragging rights on Food Network Canada’s Recipe to Riches back in the day. So it makes sense that he is serving up the same flavour mash-ups in the mobile-version of his Mississauga resto AKA food truck. People on social media are going ga-ga over the Punjabi Beyond Burger Tandoori, Gar-Par Wings and Cheesecake Samosas. Can we blame them?

 

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Cheese Boutique Food Truck, Toronto, ON

Afrim Pristine of Toronto’s Cheese Boutique should now be a name you’re familiar with (you did catch his docu-series on Food Network Canada , Cheese: A Love Story, we hope?). Want to hear more? He’s using the CB food truck for a greater purpose. During the summer months and beyond, the truck hosts “takeovers” with different GTA restaurants serving up some seriously great eats. Some of the takeovers this past summer included the teams from The Chicken Cartel, Stush Patties and Rodie (AKA the Marben Restaurant folks in Toronto).

 

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Related: 10 Facts You Never Knew About Cheese

Buster’s Sea Cove, Toronto, ON

If you’re from the GTA or visiting the Toronto-area, this seafood spot is hard to beat. With a super popular food stall at the St. Lawrence Market, Buster’s Sea Cove has two food trucks roaming around all season round, serving up some of the best fish and chips, lobster bisque, grilled fish and seasonal lobster rolls in the GTA. 

 

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Mi Corazon, Montreal, QC

What’s better than Mexican street food at its finest? Vegan-Fusion Mexican street food it’s finest – that’s what! Montreal’s Mi Corazon has stolen the hearts of foodies since 2015 when owner-chef Rafael Martinez first came on the scene. Almost everything is made in-truck and uses some of the finest ingredients and flavours to represent the diverse regions of Mexico, mixing into local favourites – like poutine.

Chaska Streetfood, Toronto, ON

Naveen Seth has taken his obsession with Indian street food –literally – to the streets. His food truck’s name, Chaska, means obsession and he hopes to make everyone a follower. Samosa sliders, rice bowls and spiced chickpea masala offer traditional flavours with halal, vegan and loads of veggie options as well. Tip: The  Royal Rose Falooda which is an ice cream-based dish with vermicelli noodles, jelly, rose syrup and sabja seeds is perfect hue for an Insta post.

Related: The 30-Minute Instant Pot Curry a Nutritionist Makes Every Week

Jerk Brothers, Toronto, ON

Since 2003, Collin Black’s Jerk Brother’s has been serving up some delicious Caribbean flavours and hosting a list of notable clients who love to the offerings, including Prime Minister Justin Trudeau, Toronto Mayor John Tory and Drew Scott from the HGTV Canada’s Property Brothers. Expect traditional Jamaican staples when you go: jerk and curry chicken (and poutine of the same leaning), stuffed patties, oxtail and fried plantains to name a few. 

 

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Bangkok Thai Food Truck, Moncton, NB

If you’ve got a craving for Thai food and you’re on the go, seek out this truck that roams the Maritimes. After moving to Canada from Thailand over a decade ago, owner Jariya O’Brien started selling Pad Thai and spring rolls at a local market as a hobby. As popularity grew, the chef’s small operation grew into Bangkok Food Truck that now offers various dishes. 

Baluchon, Montreal, QC

Genevieve and Mathilde are the ladies behind this chic, cafe-on-wheels serving up all the feels in Montreal’s hottest neighourhoods. Some of their mouthwatering artisanal pastries include fresh fruit flans, freshly baked bread, scones and muffins. Craving something for lunch?  The grilled cheese sammy gets rave reviews online. 

 

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Rey Rays, Port Hope, ON

This family-run food truck in the small town of Port Hope, ON has taco aficionados craving some more of these authentic Mexican creations. Serving up homemade corn tortillas with their tacos, polenta fries and unique salads like the Killer Koleslaw as part of a healthier fare, there is something for every appetite to try.

 

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New season premieres September 16 at 10 PM ET/PT. Watch The Great Food Truck Race: All Stars and stream your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Feature image courtesy of Pexels.

The Best Non-Dairy Milks to Meet All Your Needs (From Baking to Latte Frothing)

The list of non-dairy alternatives is extensive, and no longer are the days when soy milk was your only dairy-free option. Non-dairy milk can be made from almonds, cashews, oats, hemp, rice, chickpeas and even peas! Dairy is delicious, but it can also be incredibly challenging to digest, and consuming it may conflict with your moral and environmental principles. Luckily, there are so many non-dairy alternatives out there that you won’t miss dairy at all, whether you’re vegan or intolerant to it.

three dairy free milks on a white countertop

Best Non-Dairy Milk for Calcium: Pea Milk

Pea milk is pretty new on the non-dairy alternatives scene. Soy milk used to be the dairy-free milk of choice for this category, but pea is now winning by a landslide. One cup of pea milk makes up 45% of your daily value of calcium. It actually has 50% more calcium than 2% dairy milk. It also contains 8 grams of protein per cup, which is quite hefty for a non-dairy milk.

Best Non-Dairy Milk for Baking: Almond Milk

Almond milk may be the most popular of the non-dairy alternatives, and can be found pretty much everywhere. We love it the most for baking because it cooperates nicely as a one-to-one milk substitute and is naturally sweet, so it’s fabulous for making desserts. It doesn’t have a strong flavour, so it won’t overpower any other flavours of the baked goods you’re making. You can also easily turn it into a “buttermilk” by adding a tablespoon of lemon juice to one cup of almond milk.

vegan carrot cake on a white plate
Get the recipe for The Ultimate Vegan Carrot Cake with ‘Cream Cheese’ Frosting

Best Non-Dairy Milk for Coffee or Tea: Oat Milk

Oat milk is hands down our favourite non-dairy alternative to pour into coffee or tea. It doesn’t curdle, like most non-dairy milks, and has a really smooth taste and consistency. Other milks are too thin so they immediately separate upon entering your hot beverage, making it a beige coloured piece-y mess. Oat milk has about 16-25 grams of carbohydrates per cup, depending on the brand, and because of this, it’s stable in your coffee and functions similarly to cow’s milk. The higher carb count also makes it naturally sweet and a really pleasant addition to coffee and tea.

Related: How to Make Oat Milk 5 Ways (And Why It’s the Best Non-Dairy Option)

Best Non-Dairy Milk for a Latte/Frothing: Coconut or Oat Milk

This one is a tie between a carton (not can) of coconut milk and oat milk. Both of these are also available in “barista blend” making them even better for frothing and foaming. Oat milk has a neutral and sweet taste, and contains a fibre called beta-glucan, which allows it to foam really nicely. Coconut milk, also naturally sweet, has a higher fat content that lends itself to a nice froth. Coconut also has a distinct taste that you either love or hate, so if you’re not a fan of coconut, choose oat milk instead.

Best Non-Dairy Milk for Cereal: Cashew Milk

Cashew milk is one of those versatile non-dairy alternatives that lends itself well to a variety of dishes, from smoothies to savoury cream sauces. Our favourite way to use it is to pour it over cereal, because it’s naturally creamy, subtly sweet and has a slightly thicker consistency than other nut milks, resembling cow’s milk. Nutritionally speaking, it’s almost identical to almond milk with only one gram of protein, one gram of carbs and two  grams of fat per cup.

oats, coconuts and cashews on a white countertop

Best Non-Dairy Milk for Oatmeal: Rice Milk

Rice milk is our top pick for making oatmeal into a delicious, creamy porridge. It’s thinner than many of the other non-dairy alternatives, but because it’s higher in carbohydrates, it has a really nice natural sweetness that adds wonderful flavour to the oats. Most people start cooking their oatmeal with water and then add milk for flavour and extra creaminess; since rice milk is thin and milky at the same time, it plays double duty in oatmeal.

Best Non-Dairy Milk for Pancakes: Hemp Milk

Hemp milk is the winner when it comes to making pancake batter, especially since most pancakes call for buttermilk. Hemp milk has a higher protein content than many other non-dairy alternatives, so when it’s combined with an acid, like lemon or vinegar, it helps with leavening. The higher protein content will also add moisture and tenderness while giving the batter structure. You can easily make your own hemp milk at home by blitzing up hemp seeds and water.

Best Non-Dairy Milk for Smoothies: Pea or Almond Milk

This is a toss up between pea milk and almond milk. Pea milk boasts a fair amount of protein and calcium, and since most people make smoothies to drink their nutrients, pea milk is a great addition. We also love almond milk for making smoothies. It’s a classic non-dairy alternative and it has a really neutral taste so it won’t imbue any unwanted flavours.

Related: 7 Ways to Make Your Soups Creamy Without Dairy

Best Non-Dairy Milk for Soups: Coconut Milk

Cream-based soups have a thicker and richer consistency compared to brothy ones. We’ve found the best substitute to be full-fat canned coconut milk, and have swapped it in as a dairy substitute for many of the classics, like cream of broccoli, creamy tomato and cream of mushroom. Coconut milk is higher in fat, similar to cream, so it gives the right viscous texture. It does impart a coconut flavour, which we’ve found to be a delicious addition to many of these soups.

Vegan Thai Curry Pumpkin Soup with Coconut Milk
Get the recipe for Vegan Thai Curry Pumpkin Soup with Coconut Milk

Best Tasting Non-Dairy Milk (to drink on its own): Soy Milk

Soy milk is the grandparent of non-dairy milks. About a decade ago if you didn’t drink milk, your only option was soy. Although there are many alternatives now, we find that soy is still the best to gulp down on its own. This is because it has a well-rounded flavour that isn’t too strong. It holds up well when chilled or even when heated, so whether you’re drinking it as a refreshing cold drink or as a warming hot beverage, it will perform.

Want more? See here for 12 Surprising Foods You Won’t Believe Are Dairy-Free.

Buddy Valastro and his Carlo's Bakery team pose for a photo after winning Season 3 of Buddy vs. Duff

Buddy vs. Duff Season 3: The Best Moments

A close race right up until the very end, the third season of Buddy vs. Duff kept viewers in suspense with a completely tied score heading into the finale. Despite filming on both coasts with judges scattered across the country due to the pandemic, the rivalry was just as fierce in this East Coast/West Coast mashup. Both bakers also came into the competition changed by life circumstances: Buddy Valastro’s bowling accident that injured his dominant hand (a crucial tool for a baker) and the birth of Duff Goldman’s first child Josephine, with his wife Johnna.

Although Buddy took home the ultimate win with a 247-245 final score, the eight-episode season was filled with memorable moments from the Charm City Cakes and Carlo’s Bakery teams. Let’s take a look at a few of Season 3’s best moments.

Related: Meet the Cast of Buddy vs. Duff

A Return To The Classics: Episode 3, “Sweet Rides”

Calling back to an early challenge in Season 1, Duff suggested a rematch to redeem his team’s previously faulty hydraulics on a lowrider 64 Impala that he built with lead cake decorator Geof Manthorne. “It was a cool cake, but not our best work,” admitted Duff. This time, Duff and Geof had a team supporting them and went bigger and better with an eight-foot-long version showing off an LA bounce and working headlights and taillights. Ultimately, the car ended up losing narrowly by two points to Buddy’s fire engine red ’57 Chevy convertible, which impressed the judges with its detailed interior and stunning isomalt work.

 

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An Ace In The Hole: Episode 8, “Monster Matchup”

Secret weapon Laurent Branlard was a real ringer on the Carlo’s Bakery team, spinning out sugar work that wowed the judges time and time again. His glowing blown sugar spikes with a colour-changing light reflecting through them was a stunning game-changer on the team’s 20-foot long dinosaur. Not only did Laurent, an executive pastry chef, create 70 of these spikes (“I’m not going to lie —it’s pretty overwhelming,” he said), but he also found time to decorate them with disturbingly realistic lesions on the cake. “Who doesn’t dream about eating a pimple?”, he joked.

 

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Mishaps: All Season

From dropped trees on Duff’s hanging gardens to a tire blow-up on Buddy’s classic car, both teams had to deal with mishaps all through the season. During the Episode 4: First We Feast episode, both teams faced challenges in construction. As the Carlo’s Bakery crew moved their massive cake slice into the final area, Buddy got to do some last-minute repair when the sprinkles on the back started falling off, leading head sculptor Ralph Attanasia to dub Buddy the “Sprinkle Boss” and reducing the team to giggles. “We actually had a little disaster of it falling down and we had to redo it. I gotta be honest with you — the second time around, I think we did it better,” Buddy told the judges.

See More: The Best Moments From Season 2 of Buddy vs. Duff

 

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On the Charm City Cakes side, homemade jelly jars made of isomalt filled with corn syrup were a great concept that had some issues with execution (trust Geof to hack a solution when the liquid springs a leak in the isomalt).

…And Machinery: All Season

Finally, who could forget the madcap machinations that occurred on both sides this season? Buddy’s love of his forklift (even executing a complicated cake flip that previously led to disaster in previous seasons) led pastry chef and cake artist Becky Blaso to comment, “Buddy always says go big or go home” when watching the mayhem. On the Charm City Cakes team, from Geof’s pivoting table belt that lifted the arms of nine-foot monster Marty to the lighting effect that animated the final cake, the team went all out to try new things. “Having the extra day gives us extra time to be extra dumb and dangerous,” observed Duff of Geof’s mad scientist lightning tube wiring.

Watch Buddy vs. Duff and stream your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

apple fennel stir fry on a white plate with two forks

Apple Fennel Stir Fry is a Sophisticated Way to Eat Your Fruits and Veggies

My sister, Lynn, came up with this elegant side dish. It has become a family favourite, as it tastes fancy yet is so easy to make. It’s easy to fall in love with fennel; its crisp, crunchy texture and aromatic taste have endeared it to many culinary cultures. Fennel has the distinct ability to leave your mouth feeling fresh and has even been used for centuries as a digestive remedy. Many folks will say that it tastes like licorice crossed with celery. The slight licorice taste mellows completely when cooked. At only twenty- eight calories a cup and with good amounts of vitamins A, B and C, fennel may become your new best vegetable friend.

apple fennel stir fry on a white plate with two forks

Fennel Apple Stir Fry

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients:

2 tablespoons avocado oil
4 cups sliced red or yellow onions
4 cups sliced fennel bulb (see note)
4 cups apples, sliced (about 2 large apples)
2 teaspoons Italian seasoning
¼ to ½ teaspoon unrefined pink salt
2 cups fresh sprouts such as broccoli, sunflower, or alfalfa (optional)

Note: Reserve the fennel fronds and use them when making homemade broth or as a salad topper (finely chopped).

Directions:

1. In a large pot, heat the avocado oil over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes.

2. Add the fennel, apple, Italian seasoning and salt and stir-fry until softened but still retaining a firm texture, about 10 minutes.

3. Top with sprouts (if using) and serve.

Excerpted from Becoming Sugar-Free: How to Break Up with Inflammatory Sugars and Embrace a Naturally Sweet Life by Julie Daniluk. Copyright © 2021 by Julie Daniluk. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Becoming Sugar-Free: How to Break Up with Inflammatory Sugars and Embrace a Naturally Sweet Life, Amazon, $35.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Shot of healthy, oven-baked doughnuts

Satisfy Your Sweet Tooth With These Vegan No Sugar Do-Nuts

Fried doughnuts? Not here. These doughnuts are baked in a doughnuts mold.

Healthy vegan oven do-nuts

The Oven Do-Nuts

Prep Time: 10 minutes
Rest Time: 5 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 to 12

Ingredients:

½ cup date puree
1 small can of coconut milk
2 eggs
1 tablespoon ground nutmeg
Pinch of salt
1½ cups pastry flour

Decorations of your choice (such as unsweetened shredded coconut or chopped nuts)

Directions:

  1. Preheat the oven to 350°F.
  2. In a bowl, thoroughly combine all of the ingredients.
  3. Lightly grease the doughnut pan  — otherwise, everything will stick.
  4. Fill the doughnut cups three-quarters of the way up (the doughnuts will puff up upon baking!).
  5. Bake for about 15 minutes
  6. Let cook, then remove from the pan.
  7. If desired, decorate the doughnuts as desired, then make another batch.
  8. Enjoy!

Cover of 'Goodbye Refined Sugar'Excerpted from Goodbye Refined Sugar! by Madame Labriski. Copyright © 2021 Madame Labriski. Photography by Catherine Côté. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Goodbye Refined Sugar!: Easy Recipes with No Added Sugar or Fat, Amazon, $20.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

food from heydays restaurant at the june motel sauble beach

We Tried The June Motel’s Heydays Restaurant, Here’s Everything You Need to Order

It’s undeniable that motels are having a moment right now – their convenient COVID-safe accessibility (no shared elevators or indoor hallways!) means that escaping the work-from-home life in favour of a countryside motel has never been more appealing. Enter: The June Motel in Sauble Beach, Ontario’s answer to your getaway dreams, and the subject of Netflix’s latest docuseries Motel Makeover.

After the major success of their first June Motel in Prince Edward County (an influencer’s oasis that boasts a Rosé All Day vibe), moteliers April Brown and Sarah Sklash set their sites on Ontario’s Sauble Beach, known for its glorious sunsets and beachy small town feel. Motel Makeover follows the duo as they transform a 40-plus year-old motel and restaurant in Sauble Beach into an easy, breezy, perfectly Instagrammable destination.

The patio of Heydays restaurant at The June Motel Sauble BeachThe patio of Heydays restaurant at The June Motel Sauble Beach

Naturally, we had to see what all the hype was about, so we took a road trip to The June Motel in Sauble Beach to see the motel and eat at the restaurant for ourselves. Read on for our comprehensive thoughts.

Related: 3 Things You Need to Order From Viaggio in Toronto

What You Need to Know About Heydays, The June Motel’s Restaurant
Helmed by Chef Fred Laliberte (previously the creative visionary behind popular Toronto spots like Bobbie Sue’s Mac + Cheese, Poutini’s House of Poutine and Hawker Bar), Heydays Sauble Beach is an indoor-outdoor restaurant that serves elevated beach casual cuisine with a strong spotlight on seafood. In true June Motel fashion, the décor of the restaurant matches the aesthetic of the rest of the motel – with a sunbaked colour scheme, relaxed bohemian touches and hipster décor undertones, both the motel and restaurant feel like a Pinterest board come to life.

The exterior of Heydays restaurant at The June Motel Sauble BeachThe exterior of Heydays restaurant at The June Motel Sauble Beach

Must-Order Dishes

New Brunswick Oysters

Oysters at Heydays restaurant at The June Motel Sauble Beach

Our dinner started with New Brunswick Oysters served with lemon, cocktail sauce and freshly grated horseradish. Truthfully, we’ve had some bad oyster experiences in the past, so we were skeptical, but these were the best oysters we’ve ever had – they were delicate, briny, and had that delightful shock of freshness we’re always looking for.

Related: Tasty Indigenous Restaurants in Canada That You’ll Love

Charred Broccoli Caesar

Charred broccoli caesar salad at Heydays restaurant at The June Motel Sauble Beach

Next, we tried the Charred Broccoli Caesar; it had the right level of char and just the right amount of bite to the broccoli. Plus, no good Caesar is complete without shaved parmesan and they were extremely generous with the cheese (just the way we like it!).

Hot Lobster Roll

A hot lobster roll at Heydays restaurant at The June Motel Sauble Beach

The signature Hot Lobster Roll tasted as satisfying as it looked; lovely chunks of lobster meat and crunchy leaves of lettuce were loaded into a soft, buttery, toasted bun. The charming vintage feel of the dish felt perfectly suited to the retro ‘70s vibes of the restaurant.

Crispy Skin Local Trout

Crispy local skin trout at Heydays restaurant at The June Motel Sauble Beach

The Crispy Skin Local Trout was equally as delicious – it sat on a bed of green lentils, capers and fresh herbs with a side of charred lemon. We’re addicted to crispy skin on fish, so we were happy that each bite had that crisp that wasn’t overdone but rather a lovely texture contrast to the inside of the fish.

Related: The Owner of Toronto’s Craig’s Cookies Shares His Secrets to Sweet Success

The Bevvies

No trip to The June Motel would be complete without a glass of wine, and the wine selection at Heydays is a delightfully curated range of high and low options. They also serve up a great selection of canned drinks and cocktails perfectly suited for the hot weather. We had the Planters Punch to start, Heydays’ version of a rum punch made with fresh fruit – it was lovely and tropical. Then we switched to Map Maker’s Sauvignon Blanc from New Zealand, a creamy, dry, fresh white with flavours of lime, gooseberry and passionfruit. It was a perfect companion to our meal.

 

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Bonus: Brunch!

After a memorable dinner, we couldn’t resist going back to Heydays the next morning to try their weekend brunch menu. The Lobster Benedict (sweet lobster on an English muffin with a poached egg and hollandaise sauce) was the perfect way to cap off a sunny weekend, and the buttermilk pancakes with fresh berries was the sweet treat we needed to balance out the luscious savoury dish. Heydays nails it when it comes to serving up high quality comfort food.

Photos courtesy of Lauren Miller.

slices of sweet corn mochi cake on a blue plate

This Delightfully Chewy Mochi Cake is Made with Fresh Corn

It is prudent to preface this recipe with a warning: May lead to repeated urges to go back for more! This is my seasonal spin on the iconic Hawaiian butter mochi, a treat made primarily with glutinous rice flour and coconut milk which yields an addictively gooey yet chewy texture with crisp edges. This idea came to me in early summer when the arrival of fresh, local corn was still a (highly-anticipated) few weeks away. Now in peak corn season, I can confirm this is the best thing I have made with corn all summer.

Fresh corn kernels are blended right into the batter of this cake until smooth. The result is a mochi cake that showcases corn at its peak, adding a nuanced dimension that layers oh-so-well with the flavours of coconut milk, vanilla and butter. Did I mention how low-effort this is? Everything goes into the blender to make the batter. Honestly, the hardest part is waiting for the cake to cool before tearing into it.

slices of sweet corn mochi cake on a blue plate

Sweet Corn Mochi Cake

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: 16 pieces

Ingredients:
2½ cups corn kernels, preferably fresh cut from 2-3 cobs
½ cup full fat coconut milk
¼ cup butter, melted and cooled slightly, plus more for greasing baking pan
¾ cup granulated sugar
2 large eggs
½ tsp vanilla extract
2 cups glutinous rice flour (I use Koda Farms Blue Star Mochiko)
1 tsp baking powder
½ tsp salt

Ingredients for sweet corn mochi cake on a white countertop

Directions:
1. Preheat oven to 350°F. Grease baking pan with butter. You can use any of the following pans: 8” x 8” or 9” x 9” square baking pan, 8” or 9” round baking pan or similarly-sized cast iron skillet.

2. Place corn kernels and coconut milk in a high-speed blender. Blend until very smooth. Place remaining ingredients and blend again until smooth.

Note: If you don’t have a high-speed blender, use an immersion blender or food processor to blend the corn and coconut milk until smooth. Then, in a medium bowl, whisk the “corn milk” with melted butter, sugar, eggs and vanilla until smooth. In a separate large bowl, whisk glutinous rice flour, baking powder and salt. Pour wet ingredients into dry ingredients. Whisk until very smooth and no streaks of white remain. There is no gluten in “glutinous rice flour” so you don’t need to worry about over-mixing this batter.

3. Pour batter into greased baking pan. Give the pan a few hard taps on the counter to knock out air bubbles. Bake for 40-60 minutes, or until center is set but bounces back when pushed, and edges are golden brown.

Related: 18 Fresh Corn Recipes That Are the Perfect Late-Summer Dinner

Batter for sweet corn mochi cake being poured into a baking pan

4. Set pan on a wire rack to cool fully to room temperature. If you can’t wait until it cools to room temperature, the mochi cake will be more custardy and gooey but not yet its maximum chewiness. Store in an air-tight container at room temperature up to one day or in the fridge for longer periods.

Note: Mochi cakes in general are notably less chewy with the passage of time, so be sure to eat it fresh for maximum texture.

Related: Make the Most of Corn Season with These Sweet Corn Arepas

4 slices of sweet corn mochi cake piled high on a ceramic plate

Like Sonia’s mochi cake? Try her Japanese-inspired rolled omelette next!

a stuffed portobello mushroom on a white plate

These Stuffed Portobello Mushrooms are Jam-Packed with Sweet Potato and Black Beans for a Hearty Vegan Main

Grilled portobello mushrooms are the star of this filling vegan dish that comes together in just 30 minutes. With a nourishing filling of sweet potatoes and black beans, you’ll be hooked on the satisfying mix of textures. Plus, the salsa verde herb sauce lends a tangy hit of acidity to the dish that’ll have you scraping your plate clean.

a stuffed portobello mushroom on a white plateSweet Potato Stuffed Portobello Mushrooms with Salsa Verde

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2

Ingredients:
Salsa Verde:
1 cup cilantro leaves
½ cup mint leaves
1 tsp capers
Juice from 1 lime
1 tsp white wine vinegar
1½ tablespoons honey dijon mustard
2-3 mini pickles, or 1 regular sized pickle
Salt and pepper to taste

Stuffed Portobello Mushrooms:
1 large sweet potato, peeled and cubed
3 Tbsp olive oil
Salt and pepper to taste
1 cup canned unsalted black beans, drained and rinsed
2 large portobello mushrooms, stems and gills removed
Avocado, to serve
Arugula, to serve

Mise en place for stuffed portobello mushrooms on a marble countertop

Directions:
1. In a food processor, combine all ingredients for salsa verde. Puree until smooth and set aside.

2. Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss sweet potatoes with olive oil, salt, and pepper to taste. Place on the baking sheet and bake for 25-30 minutes.

3. Once sweet potato is cooked, drain the black beans and season with salt to taste. Place sweet potato and black beans in a large bowl, then add in salsa verde and toss gently until the sweet potato and black beans are coated. Set aside and keep warm.

Related: This Easy Ethiopian Mushroom Stir-Fry Will Be Your New Fave Weeknight Meal

A mixture of sweet potato and black beans in a white bowl beside a small bowl of salsa verde for stuffed portobello mushrooms

4. Brush both sides of portobello mushrooms with olive oil and season with salt and pepper to taste. Heat a grill pan over medium heat and brush the pan with olive oil. Grill for 3-4 minutes on each side.

5. To serve the portobello mushrooms, top with avocado slices and arugula, finishing off with sweet potato and black bean filling.

Related: One Humble Can of Black Beans, Six Different Meals to Remember

A stuffed portobello mushroom on a white plate

Like Valerie’s stuffed portobellos? Try her vegan steak or vegan spinach and artichoke dip next.

Viaggio Toronto - overhead shot of pizza, pasta and bomba sauce

3 Things You Need to Order From Viaggio in Toronto

Here’s a confession: both my dinner companion (content creator and host of Baking Therapy Sabrina Stavenjord) and I were eating low-carb diets when we met up for dinner. But when the two of us sat down at the marble tables on the spacious outdoor patio in Little Portugal’s Viaggio, we knew that it would not be a low-carb night – and if you’re going to break a diet, this is the way to do it!

Related: Tasty Indigenous Restaurants in Canada That You’ll Love

What You Need to Know About Viaggio

Viaggio is located in a historic building on the corner of Toronto’s Dundas and Lansdowne with a covered patio tucked away at the side of the building. They don’t take reservations so you’ll want to come early to avoid disappointment (because trust me, missing out on Chef Jon Vettraino’s classic yet oh-so-indulgent dishes would be very disappointing). Viaggio features a rotating menu of classic Italian fare made with the season’s best offerings. For a late-summer dinner, that meant options like Zucchini Flowers, Corn and Chanterelle Risotto and Strawberry and Earl Grey Budino in addition to classics like Cacio e Pepe and Margherita Pizza.

Burrata, pizza bread balloon, wine and cocktails at Viaggio
Burrata with figs, aged balsamic and candied pecans and the Pizza Bread Balloon

Must-Order Dishes at Viaggio

Stuffed Zucchini

Zucchini flowers Lightly fried, ricotta and parmigiano filled flowers, romesco sauce
Lightly fried, ricotta and Parmigiano-filled flowers served on Romesco sauce

If you’re lucky enough to eat at Viaggio when zucchini flowers are in season, these cheese-stuffed beauties are a must-try (but if not, look for anything cheese-stuffed on the menu and you’ll be just as satisfied). These were served with a lightly garlicky Romesco that was the perfect pairing for these delicate seasonal veggies.

See More: What’s in Season? Your Guide to Canadian Fruits and Vegetables

The Pizza

Prince of Bologna pizza with bomba sauce
Prince of Bologna pizza with bomba sauce

A perfectly chewy crust, loads of cheese and a smattering of toppings to suit your taste buds – these pizzas are a must-try. We had the Prince of Bologna, a mozzarella and Parmigiano-topped pizza with a generous helping of mortadella, pistachios and honey for a hint of sweetness. Served with the spicy bomba sauce, it was *chef’s kiss*. Pro tip: if you can’t decide between pizza or a pasta dish, try the Pizza Bread Balloon as a starter with an appetizer.

Tiramisu Pancakes

Viaggio Tiramisu Pancakes
Tiramisu Pancakes with Mascarpone cream, marsala and espresso syrup

If we had to pick just one thing (and wouldn’t that be a shame?) from Viaggio’s menu, this would be it. Luckily for diners, this is on both the dessert menu for dinnertime guests as well as the weekend brunch menu, because who doesn’t love a sweet start to their day? The fluffiest pancakes (think Japanese soufflé-style) are drizzled with espresso maple syrup and topped with a mountain of Mascarpone whipped cream for a heavenly dessert that you’ll come back for again and again (trust us!).

Photos courtesy of Sabrina Stavenjord.

sephardic challah bread on a linen tablecloth

This Sephardic-Style Spiced Challah is the Perfect Addition to Your Rosh Hashanah Spread

For most Canadians, challah is best known as a wonderfully fluffy, eggy, yeasty and sweet braided bread appreciated by Jews and non-Jews alike. Whether it’s enjoyed for Shabbat and Jewish holidays or as the base of custardy French toasts and decadent deli sandwiches, this golden Ashkenazi loaf has origins in Central and Eastern Europe and is popular for good reason. But there are other delightful challah traditions, including lighter, more savoury loaves favoured among Sephardic and Mizrahi Jews of North African and Middle Eastern ancestry.

Unlike the multi-stranded braided challahs, these loaves are commonly coiled into festive (and far easier) “crowns,” which, during Rosh Hashanah (the Jewish New Year), take on special meaning to symbolize the continuity of life. The flavours of these loaves are also wildly different. My Moroccan grandmother’s challah was always laced with whole spices such as cumin and caraway seeds that were mixed into the smooth and airy crumb. It was the perfect pairing for a table full of spicy, saucy and tangy cooked salads and tagines. This challah recipe takes me back to everything I loved about my grandmother’s cooking and being in her kitchen.

Note: This recipe can easily be made vegan with a couple simple swaps, outlined below.

sephardic challah bread on a linen tablecloth

Sephardic-Style Challah with Whole Seeds and Spices

Prep Time: 20 minutes
Rest Time: 3-4 hours
Bake Time: 30 minutes
Total Time: 4-5 hours
Servings: One large round loaf or two small loaves

Ingredients:
For the dough
1 Tbsp sesame seeds
1 Tbsp cumin or nigella seeds
1 Tbsp of caraway, coriander or anise seeds
4 cups all-purpose flour, spooned and levelled, plus extra for dusting
1½ envelopes (12 grams) instant yeast
1 egg (optional), at room temperature
2 Tbsp sugar
2 tsp salt
6 Tbsp canola or sunflower oil, plus extra for oiling hands and baking sheet
¾-1 cup warm water

For the egg wash and topping (optional)
Cornmeal for dusting baking sheet
1 egg, plus 1 Tbsp water
Salt to taste
Sesame or poppy seeds, for sprinkling

Ingredients for sephardic challah on a white countertop

Directions:

1. For the dough, in a skillet over medium heat, toast sesame seeds,  cumin, caraway or other seeds until fragrant (and before they start to pop), about 1 to 2 minutes. Transfer to a plate and set aside to cool.

Related: Pomegranate Ginger Chicken For a Sweet and Fruitful Rosh Hashanah

Seeds and herbs toasting for sephardic challah

2. Combine all of the dough ingredients (including the seeds), then mix and knead for about 10 minutes by hand, stand mixer (with dough hook) or bread maker until smooth, soft and supple. If using egg, add ¾ cup of warm water first.

Option: For a vegan “water challah” without egg, use 1 cup of water. If the dough is too stiff, add more warm water, one tablespoon at a time, as needed. If it’s too sticky, add a little more flour.

3. Let the dough rise in a tightly covered bowl for roughly 2 hours until puffy and about doubled in size.

Dough for sephardic challah in a mixing bowl

4. Sprinkle cornmeal on a lightly-oiled baking sheet.

5. With oiled hands, gently deflate the dough and transfer it to a lightly greased work surface.

Related: Irresistible Dulce de Leche Rugelach

6. To make one large loaf, roll the dough into a 40- to 50-inch-long rope. (If you don’t have enough work space, roll it one half at a time, bending the rope in the middle.) If the dough isn’t stretching easily, let it rest covered for 5 to 10 minutes, then continue rolling. For two smaller loaves, aim for 25-inch ropes.

7. Let the rope(s) rest for 5 minutes. Form the rope into a coil, starting from one end. Tuck the second end under the finished coil.

Two coils of dough for sephardic challah on a white countertop

8. Place the coil(s) on the prepared baking sheet(s), one loaf per pan.

9. To make the egg wash topping, mix the reserved egg with 1 Tbsp water and a pinch of salt.

Option: For a vegan “water challah” version, skip this step or substitute egg wash with maple syrup or aquafaba (without water).

10. Brush dough coil(s) with a first layer of egg wash. Cover coil(s) with a large inverted bowl. Let stand for 60 to 90 minutes, until very puffy.

10. Near the end of the rising time, place a rack in the middle of your oven and preheat to 400°F.

11. Brush a second layer of egg wash onto dough coil(s) (this extra step will make the loaf beautifully shiny) and sprinkle generously with sesame or poppy seeds.

Dough for sephardic challah sprinkled with sesame seeds on a baking sheet

12. Place baking sheet in center of preheated oven (for two small loaves, place the baking sheets side by side or one at a time) and bake for 30 minutes or until the loaf is a rich, golden colour and the bottom is crispy. To check doneness, a digital thermometer poked into the centre of the loaf should read 190°F. Transfer to a rack to cool before serving or slicing.

Related: An Easy, Tender Brisket Recipe That is Sure to Impress

A golden loaf of sephardic challah on a linen tea towel

Love Claire’s challah? Be sure to try her upside-down apple cake for a gorgeous Rosh Hashanah dessert.

Thyme Aperol Spritz

Travel Back in ‘Thyme’ With This Seasonal Twist on a Classic Aperol Spritz

Thyme Aperol Spritz

Thyme-Infused Aperol Spritz

Prep Time: 10 minutes
Total Time: 20 minutes
Servings:  1

Related: Savour the Best of the Season With This Strawberry Rhubarb Gin Spritzer

This That’s the Spirit Aperol spritz is a classic summer cocktail. It’s light, refreshing and truly tastes like summertime in Italy. Take this cocktail up a notch by incorporating a little thyme-infused simple syrup. The thyme really complements the orange and herbal notes in the Aperol tying this cocktail together. Perfect for a hot summer day (or eve), this spritz is one you’ll want to keep making again and again! Cheers. 

Related: Savour the Best of the Season With This Strawberry Rhubarb Gin Spritzer

Ingredients:

Thyme simple syrup (makes 0.5 oz)
½ cup sugar
½ cup water
3-4 fresh thyme sprigs

3 oz Prosecco D.O.C
2 oz Aperol
0.5 oz Thyme simple syrup
Splash of soda
Garnish: Orange wedge and fresh thyme sprigs

Related: This Blood Orange Negroni is the Perfect Summer Cocktail

Directions:

Thyme-Infused Simple Syrup

  1. Add ½ cup sugar and water to a small saucepan over medium heat. 
  2. Stir until sugar is dissolved. 
  3. Remove from heat and add 3-4 sprigs of fresh thyme. Let steep for 10-15 minutes, depending on how strong you want the thyme flavour to be. 

Related: This Earl Grey Mar(tea)ni is the Cocktail You Need

Thyme Aperol Spritz

Cocktail 

  1. Fill a white wine glass with ice. 
  2. Pour 3 parts of Prosecco D.O.C, followed by 2 parts of Aperol and 0.5 oz. thyme-infused simple syrup. 
  3. Top with a splash of soda and stir. 
  4. Garnish with an orange wedge and fresh thyme sprigs. 

Like Abhi’s summer cocktail? Try his refreshing Brazilian Lemonade Margarita

 

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