Tag Archives: drinks

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

It’s clear within minutes of our three-way phone chat that Emily Pearce and Jennifer Huether love talking about wine, from the terroir to the nitty-gritty details of winemaking. In a traditionally male-dominated industry, there’s something refreshing about hearing two women at the top of their game speak passionately about the grape. Not only do the Toronto-based entrepreneurs boast an encyclopedic knowledge on the subject, but they’ve also enjoyed massive success with Femmes du Vin — a  non-profit organization that launched less than five years ago.

“The story of Femmes du Vin is really about grassroots growth. It started in 2016 in my backyard in Toronto,” says founding president Pearce. “I got this idea to have a social event that was a safe space for women in the wine industry to come together to have a place to network, discuss successes and analyze challenges.”

What started as a small gathering has since transformed into the massively successful Harvest Seminars where speakers and attendees tune in from around the world to talk wine and culture.

For decades, women sommeliers or wine enthusiasts have been few and far between, with men dominating the conversation and top positions. Now, Pearce and Huether, master sommelier and  director of education at Femmes du Vin, are pushing for more inclusion of women in the wine world.

Related: Ren Navarro on Diversity in the Beer Industry – and How Companies Can Improve

Emily Pearce

Tell us about the genesis and evolution of Femmes du Vin and why it’s needed in the wine industry today.

Emily Pearce: “Eventually, [the backyard event] outgrew me setting up a tent and making homemade sushi in my backyard. We had our first brick and mortar event [in 2019] and it continued to grow out of community demand to what it was [in 2020] — which was an amazing virtual event with speakers and attendees from across the world. It speaks to the hunger in our industry for these safe places in our community for women to connect. While there are still challenges women face — be it wage discrepancies that still exist or issues around discrimination or harassment — I really just wanted to create a place where women could build stronger networks.”

Related: What is Food Insecurity? FoodShare’s Paul Taylor Explains (Plus, What Canadians Can Do About It)

What were your earliest experiences in an industry dominated by men?

Jennifer Huether: “That’s a great question. Personally, I started out in the wine business about 22 years ago. I fell in love with wine, started taking some courses and became a sommelier. I can honestly say to you that, back then, I would look around and I could name maybe two other women sommeliers in Toronto — a massive, metropolitan city. And that certainly felt like the case wherever I went — whether I was flying to England for exams or on wine trips that were led by different countries, we [women] were always a very small minority in the group. At that time it was also a bit surprising for people to come across you, so they would unintentionally start mansplaining wine to you because they didn’t understand that you’d studied it or worked in it for several years.”

Related: Celebrating 10 Female Chefs That We Love, From Anna Olson to Molly Yeh

What shifts have you started to see since starting Femmes du Vin in 2016?

EP: “It’s two steps forward, one step back. I look at the top positions in our area [of Toronto] and we’re seeing a proliferation of women in top positions. But, on the other side, you see a continuation of discouraging things — whether that’s discrimination against women or perhaps harassment or other obstacles that still exist. I’ve worked very hard and I’m grateful for the positions I’ve held in the wine industry, but I’ve been on the other side of the table. I still think there are clear obstacles facing women. Having a family, for a woman in our industry, is tremendously challenging [for example].”

Jennifer Huether

How can Canadian wineries work toward including more women?

JH: “Some confidential conversations I’ve had with [female] winemakers said it was a really, really tough road for them. What they’ve done, sort of like what we’re doing, is create a bit of a community for each other where they’ll get together and chat and support each other.”

Related: Metis Herbalist and Educator Lori Snyder on Urban Foraging and Food Sovereignty

EP: “And what Femmes du Vin is doing is we’re working on a really exciting project with two wineries [The Grange from Prince Edward County and Benjamin Bridge from Nova Scotia] and we’re going to be doing a private label Femmes du Vin wine which is very exciting. We’re working with a local winemaking school to offer internships for women — hopefully BIPOC women — to work with head winemakers for these custom private labels for Femmes du Vin. It will provide them with professional one-on-one experience with head winemakers that they can actually put on their resumes to make them more professionally competitive when it comes to the market… It’s a small thing that might only help a handful of women each year, but we’re really excited to be able to leverage our network and work toward change. A portion of the proceeds from the sales of those wines will also be going into our scholarship fund for women in wine.”

Related: 10 Facts That Will Shock You About Racial Injustice in Canada 

What is your favourite wine?

JH: “Can we give you a wine region or a style? [laughs] For me, we’ve got to go to France and we’ve got to go to Burgundy. Then we have to go with white wine — a Chardonnay. They’re the most intriguing wines in the world.”

EP: “I would have to concur — a beautiful Chardonnay from Burgundy. Anything with the word Montrachet in it. It’s so expressive with its terroir [the natural environment where it’s produced] and it’s versatile with food. It’s something that is a treat — a desert island wine that is irresistible.”

Related: Top Pinot Gris Wines to Sip Right Now

This interview has been edited and condensed.

Feature photo courtesy of Unsplash; second and third photo courtesy of Emily Pearce and Jennifer Huether.

Ina Garten’s Fresh Whiskey Sours Will Be Your Go-To Cocktail

Although the holiday season might feel a little less celebratory this year, there’s no reason we still can’t raise a glass of Ina Garten’s refreshing and tangy whiskey sour concoction. This five-ingredient indulgence from the Barefoot Contessa is ready in 10 minutes – just don’t forget to top it all off with a Maraschino cherry!

Related: Ina Garten’s Classic Cocktail Recipes, From Margaritas to Mojitos

Ina Garten’s Fresh Whiskey Sours

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 cocktails

Ingredients:

3/4 cup Jack Daniel’s Tennessee Whiskey
1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 cup freshly squeezed lime juice (4 limes)
2/3 cup sugar syrup (see below)
Maraschino cherries

See More: Dinner Etiquette Tips That Would Make Ina Garten Proud

Directions:

1. Combine the whiskey, lemon juice, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into glasses. Add a maraschino cherry and serve ice cold.

2. Sugar syrup: Put 1 cup sugar and 1 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Chill thoroughly before using.

Watch Barefoot Contessa: Back to Basics and stream all 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.

Anthony Auciello Jr., the founder and co-owner of TerraCello winery

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

There are a few reasons multiple reviews refer to TerraCello as a “hidden jewel” in the heart of Prince Edward County wine region. TerraCello is a non-commercialized, artisan, farm winery. The vibe is in a laid-back bucolic setting. Outside is a rustic patio, fire pit and outdoor wood oven and kitchen. Inside boasts a wood fireplace, lounge, tasting rooms, barrel room and a second clay pizza oven imported from Naples, Italy.

Anthony Auciello Jr., the founder and co-owner of TerraCello Winery, employs traditional, old-fashioned Italian methods to make certified natural wine and authentic Neapolitan pizza. He is also the youngest self-funded winery owner in Ontario’s history. Tony is the personification of hospitality: charming, warm, generous, and radiating passion and appreciation for his trade.

Anthony Auciello Jr., the founder and co-owner of TerraCello winery

The winery is a
tribute to Tony’s late father

“People know me for my wine and my pizza, but the real story is about a son paying tribute to his dad who passed away at a young age,” Tony explained. In 2004, Anthony paid a visit to his father’s home town of Anzano Di Puglia, Italy, which the locals referred to as Il Paradiso – The Paradise. The land was in bad shape. War and famine had pushed his uncle and grandfather out of Italy, and they were forced to abandon it. Overgrown bush and dirt mounds stood where plentiful fruit trees should have been. “It was an epiphany,” Tony said. When he returned to Canada, he would create the paradise his family was meant to have.

Related: How Food Injustice Inspired This 23-Year-Old to Start Her Own Farm, Plus Her Advice for You

At the time living in Toronto, Tony and his girlfriend (now wife) Danielle moved to Prince Edward County. “My wife got dragged along for this long, bumpy, crazy ride. She was a city girl. She wanted to stay and be a teacher in Toronto. But I had this gnawing void.” After years of working on the winery, Tony’s health began to deteriorate because of the long hours of work he was putting in. He and Danielle were deep in debt and struggling to get by.

Danielle had never had the chance to meet Tony’s dad, but one night she had a dream about him. She said he was dressed up in a suit, looking handsome and immaculate. (Tony later explained that his father always dressed up, despite having no money or status to merit it). Danielle also said that in the dream that Tony’s father was driving an orange convertible. (Tony explained that his father’s first car in Canada in 1969 was an orange convertible Camaro). Danielle said Tony’s father gave her a hug and, with an arm around her, told her: “Please don’t worry about Anthony – he knows what he’s doing.”

Related: The Most Delicious Ways to Use Leftover Wine

With the $30 they had, Danielle went to Home Hardware and picked up a flag. She put it up at the road. Fifteen minutes later, two women walked in and bought the first bottle of wine they ever sold. “When they bought that wine, I swear to god it felt like they gave me fifty thousand dollars cash. It was like I had won the lottery,” Tony said. This first purchase washed away all the self-doubt that had been building up over the last five years of work. “I never looked back,” he said. “After that first bottle of wine, I said ‘we’re going to kill it. I’m not just going to do good pizza and wine; I’m going to become one of the best in Prince Edward County.’”

Outside TerraCello winery

They searched for a new property in the County. Where TerraCello now rests, there sits a giant well that separates the patio space from the vineyard. “When the owner showed me the well, I was sold,” Tony said. “The guys [who were here] were old, old school and I could relate because my dad was so old-fashioned.”

For five years, they worked 18 hours a day to restore and build the property into the gorgeous Italian farmhouse-style winery it is today. “Little by little, we built a reputation – one pizza at a time, one bottle of wine at a time. One customer at a time,” Tony said. On July 23, 2013, at 27 years old, Tony became the youngest self-funded winery owner in Ontario.

Outside TerraCello winery

Strict traditional methods

Tony executes a purist method. He is one of the few agriturismos in the County — the Italian tradition of farm to table. Tony fondly describes himself as “fanatical.” He is not only the owner, founder and financier, he is also the head winemaker and he makes all of the pizza dough, every single day, by hand.

The clay oven that they make most of their pizzas in is from Naples, Italy. Tony explained that making pizzas at scale in front a thousand-degree clay oven is very physically demanding, and not many can handle it. Apparently, it takes ten thousand hours to achieve the status of pizzaiolo. That’s a lot of flaming hot pizza.

Pizza oven inside TerraCello winery

COVID-19 has forced Tony to pull back on some expenses — such as, his membership to an official Canadian pizza organization — so that he could continue to spend on top quality ingredients. True to form, Tony gets all of his ingredients from Italy. The flour he uses costs about $50 per bag, and is approved by the Associazione Verace Pizza Napoletana (The Pizza Association of Naples). The tomatoes he uses are also Italy-approved. Everything, down to the handmade olive oil can from Naples, comes from age-old traditions. “If you ever have a pizza, even a margherita, and it’s got no oil, it’s not classified as a pizza. Period,” Tony warned. Italians are serious about their pizza. And after tasting it prepared in this way, so am I.

Pizza inside TerraCello winery

Natural winemaker

To classify as a natural wine, the grapes must be grown without pesticides, the wine must be stabilized naturally, it cannot be filtered and it cannot have any chemical additives. Most wines are processed by heavy filtering – “which is how 94% of the world’s wine is made,” Tony says. “I don’t believe in that.”
Woman holding glass of wine outside of TerraCello winery

Most of the time, natural wines are quite cloudy. By Canadian standards, we are legally allowed to put certain products in the wine to remove the cloudiness, but it goes against natural winemaking. The cloudiness is due to crystals in the wine that need to be precipitated out. In a modern setting, you’d use a tank with a chilling system. But as we know, Tony is a naturalist, so he does it the old-fashioned way. He opens the door in the wintertime and he allows the room to dip to -2 degrees for a week.

Related: The Most Expensive Wine and Spirits Ever Sold

The Boca Nera is his signature wine. An unfiltered, three-year in French oak aged, Barolo-style wine. Often called “The King of Wines,” Barolos are produced in the northern Italian region of Piedmont. It is made from the nebbiolo grape and is often described as one of Italy’s greatest wines. Tony’s Boca Nera has notes of caramel, toffee and French vanilla. If you could bottle the feeling of abbiocco, this would be it.

Bottle of wine at TerraCello winery

“Wine is like paint by numbers these days,” Tony said. Society wants uniformity and homogenization because they want the wine to taste the same every year. According to an expose on Bloomberg, there are such a thing as wine “fixers.” These are white glove chemists, often employed by billionaires and large corporations, who fix wines that have gone awry to ensure they taste consistent across batches. “I don’t want to over-control the product. I want it to taste different,” Tony said.

All you need is the right environment

Tony doesn’t have Wi-Fi at the winery, and he is unapologetic about it. He wants people to talk to the person next to them. “And they’re liberated,” he says. “After two hours of sitting outside they say, ‘we just had the best time of our life.’ And I didn’t do nothing. I just took them away from the distractions.”

Bottle of wine and charcuterie plate outside of TerraCello winery

“I didn’t want it to be a commercial, cookie-cutter winery where you go in and you do the formal tasting, and it’s all a premeditated spiel,” said Tony, “I wanted to take TerraCello back to the way my dad and us grew up — very old school, very warm, less transactional.”

Photos courtesy of Sabrina Stavenjord @sabrinastavenjord

This Vegan Eggnog Recipe is So Good It’ll Impress All the Non-Vegans Too

Because it isn’t the holiday season without a cup of boozy eggnog, I’m serving up a vegan twist on this staple winter drink. This version is not only dairy free, it’s gluten- and egg-free too! The eggnog gets its delicious creaminess from canned coconut milk (don’t use the boxed variety) — and is naturally sweetened with maple syrup. Serve this warm on a snowy day or chilled over ice, whichever you prefer. For a kid-friendly option, just omit the bourbon or rum. Cheers!

Ingredients:

2 14-oz cans full-fat coconut milk
1 ½ cups unsweetened almond milk
½ cup pure maple syrup
½ tsp ground cinnamon
½ tsp ground nutmeg
1 tsp vanilla extract
1 pinch fine salt
½ cup bourbon or spiced rum
Coconut whip, for serving

Related: 20 Vegan Holiday Entrées You’ve Never Tried Before

Vegan eggnog ingredients

Directions:

1. In a saucepan over low heat, add the coconut milk, almond milk, maple syrup, cinnamon, nutmeg, vanilla and salt. Whisk until combined. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.

Vegan eggnog in pot

2. Remove from heat and pour mixture through a fine mesh strainer to ensure it is smooth. Stir in bourbon.

Related: 12 Must-Try Fall Cocktails to Give Thanks for This Autumn

3. Serve warm with a dollop of coconut whip and a pinch of nutmeg. To serve chilled, transfer mixture to a glass serving pitcher and refrigerate until ready to serve. When ready to serve, fill a glass with ice, add eggnog, a dollop of coconut whip and a pinch of nutmeg.

Vegan eggnog in two glasses

Like Marcella’s vegan eggnog? Try your hand at her winter greens mac and cheese or her sausage, apple and sage-stuffed acorn squash recipe!

How to Make a Classic Manhattan Cocktail

With the holiday season in full swing, thoughts are turning to what to serve at festive parties. What better cocktail than a classic Manhattan – easy to make (and customize according to how sweet or dry your guests like it)?

perfect-manhattan-cocktail-recipe

It’s said the Manhattan was created in New York in the late 1800s. According to some, Sir Winston Churchill’s mother was throwing a party at The Manhattan Club in honour of Samuel J. Tilden (a presidential candidate at the time) and a guest was making a cocktail from rye whisky and sweet vermouth which was so popular the club made it theirs (many say this story, although entertaining, can’t possibly be true as Churchill’s mother would have been in Europe and pregnant at the time). Others believe the cocktail was invented in the 1860s by a bartender named Black who worked at a bar on Broadway. No matter who invented it, it’s become a classic all over the world and you’ve probably got all the ingredients in your liquor cabinet already.

cocktail-manhattan-in-glass

The Classic Manhattan Cocktail Recipe

Ingredients:
2 oz rye whisky or bourbon
1 oz sweet vermouth (You can use ½ oz sweet and ½ oz dry vermouth)
A dash of bitters (Angostura)
Cocktail or Maraschino cherry for garnish
Ice

Directions:
1. Place the ice in a mixing glass, add the bitters.
2. Pour over the whisky and vermouth then slowly stir the drink until chilled.
3. Place the cherry in the bottom of a chilled serving glass, add more ice then slowly pour the cocktail over the ice.

Looking for more drink ideas? Try these Sensational Canadian Cocktails.

10 Perfect Red and White Drinks for Canada Day

If you plan on throwing the ultimate Canada Day bash, you might be stumped as to what to serve when it comes to drinks. With the exception of domestic beer, it can be difficult to think of “Canadian” drink recipes — besides the Caesar of course. Spice up your drink menu by incorporating these red and white cocktails your guests are sure to love.

strawberry-sour

1. Strawberry Sour

Start your Canada Day bash right with this gorgeous red and white cocktail from Chef David Hawksworth. Nothing says summer like strawberries!

cranberry-kir-royale

2. Cranberry Kir Royale

Tyler Florence combines frozen cranberries, orange juice and Champagne for the ultimate summer drink. Bring

shuggieJPG

3. Shuggie

Why is this drink called a Shuggie? Your guess is as good as ours, but we’re certain you and your guests will love this rum-based cocktail infused with rhubarb, ginger, lime and Thai basil flavours.

citrus-berry-spritz

4. Citrus Berry Spritz

This sweet fizzy drink from Giada De Laurentiis is filled with berry ice cubes and a hint of mint for freshness.

WATERMELON-­STRAWBERRY SANGRIA, Bobby Flay, Barbecue Addiction: Bobby’sBasics/Bobby’s Basics: Simply Skewers, Food Network, Watermelon, Strawberries, RoseWine, Vodka, Orange Juice, Orange Liqueur, Orange, Lime

5. Watermelon Strawberry Sangria

Bobby Flay’s sweet, citrus-infused summer drink is ideal for a party or get-together with friends.

lava-flow-mocktail

6. Lava Flow Mocktail

What’s more Canadian than the combination of red and white? These sweet dessert-worthy drinks start with a base of raspberry purée, then a milky topping, a generous amount of whipped cream and finished with sugared frozen raspberries on top. Don’t forget to rim the glasses with red-coloured sugar!

rum-punch

7. Rum Punch

Try this refreshing booze-infused punch filled with tropical flavours and Jamaican white rum from Bobby Flay.

Cranberry-Mojito

8. Cranberry Mojito

To keep with the red and white theme, don’t forget to serve this fizzy bevvy with floating cranberries and fresh, muddled mint leaves.

watermelon-martinis

9. Watermelon Martinis

Sure to quench your summertime thirst, Bobby’s fruity martini is loaded with tons of fresh watermelon and melon liquor for the utmost melon flavour.

Classic Canadian Caesar
10. Classic Canadian Caesar

The ultimate Canadian drink — thanks to our nation’s love of Clamato juice. This classic drink is a must-have for any Canada Day celebration. This version adds fresh sage and lime for a fresh new twist.

Looking for more recipes for your party? Try these Great Canadian Desserts.

the-perfect-caesar

The Boozy History of the Caesar Cocktail

Spiking a vodka and tomato juice with clam essence is cocktail bliss for Caesar-swilling Canucks, but the combination in this oh-so-Canadian cocktail wasn’t always so obvious. In fact, according to Alberta researchers, it took months for Calgary bartender and Caesar inventor Walter Chell to hit the perfect proportions.

the perfect caesar

A mixologist at the Calgary Inn before mixologist was a title, Chell was tasked with creating a cocktail to celebrate the 1969 opening of the inn’s new restaurant, Marco’s Italian. Inspired by his favourite Italian dish, spaghetti vongole, Chell set out to create a cocktail that would capture the pasta’s hearty clam and tomato flavours.

Eventually he came up with the recipe Canadians have come to love: vodka mixed with clam-infused tomato juice, lime, hot sauce and Worcestershire sauce, with a delicious celery salt rim.

If we’re being honest (and after a few Caesars, who can lie?), the thought of a clam-based cocktail is a little strange — even for those of us who know how good it is. But surprisingly, Walter Chell wasn’t the first to come up with the concept. As Michael Platt notes in an article for the Calgary Sun, a 1900 copy of Modern American Drinks contains a recipe for a clam juice cocktail, as does a 1951 Betty Crocker cookbook. “So then what did Calgary’s beloved father of the Caesar really do?” asks Platt. “That’s like asking what Henry Ford did for the motor car or The Beatles did for music.”

Simply put, Chell perfected the recipe, taking it from clammy outlier to a red hot hit. Soon after, Mott’s beverage company released what is arguably the world’s best-known clam-infused tomato juice, Clamato.

Great Canadian Caesar Garnishes

Chell invented the Caesar, but widespread distribution of Clamato brought it to homes and bars across the country. According to an Ipsos-Reid poll commissioned by the company in 2009, the Caesar, or Bloody Caesar, is the most popular cocktail in Canada; Mott’s estimates that more than 350 million are consumed each year.

But beyond the occasional American article praising the “Canadian Bloody Mary,” Chell’s heady blend of sweet, salty, sour, spicy and bitter notes hasn’t gotten much love beyond our borders. Never mind — here, it’s not only a source of pride, but it’s a symbol of Canada’s changing demography and Canadians’ expanding palates.

Modern variations reflect international influences, substituting or enhancing British Worcestershire sauce with horseradish, wasabi, kimchi, chipotle, sriracha, teriyaki, tandoori, jerk spice, Dijon mustard or any number of multicultural flavours. A staple at Canada Day celebrations and weekend brunches, and a drink as red as our flag, the Caesar is a cocktail that can rightly claim that it came, it quenched, and it conquered Canada.

Craving a Caesar? Learn how to make these tasty Great Canadian Cocktail Garnishes.

Red Rover Summer Cider

Great Canadian Ciders You Must Try This Summer

Cider has become an art form in Canada, with cider houses popping up across the country. Not only are they elevating this simple apple sipper to a  whole new level, Canadian cideries are winning international awards and showing off their best beverages on the global stage.

Whether it’s dry or sweet, hopped or barrel-aged, spiced or fruit infused, there is a cider to please every palate. From coast-to-coast, here are some of Canada’s finest ciders that you should be sampling this summer.

British Columbia

Lonetree Ginger Apple Cider

Ginger Apple Cider, Lonetree Cider Co. (Vancouver, BC)

Lonetree is a small cidery that uses apples from old-growth orchards in the Okanagan Valley to make its classic dry ciders. Their Ginger Apple is refreshing with a hint of spice, and is an excellent choice if you enjoy a Moscow Mule.

Salt Spring Wild Hopped Apricot

Hopped Apricot, Salt Spring Wild Cider House (Salt Spring Island, BC)

This cidery makes use of the wild apples that grow on Salt Spring Island and blends them with fruit from 100-year-old heritage trees and organic orchards. Made with Cascade hops, apricots, and organic apples, their Hopped Apricot will please both beer and cider fans with its Hefeweizen-esque flavour.

Blue Moon Asian Pear

Raven’s Moon Asian Pear Apple Cider, Blue Moon Winery and Ciderworx (Courtenay, BC)

The hand-crafted sparkling ciders at Blue Moon feature organic fruits from Vancouver Island, and are created with an adventurous streak of fermenting fruits to see what happens. Their off dry, bubbly Asian Pear Apple Cider pairs well with curry or a pasta in cream sauce.

Alberta

Rock Creek Strawberry Rhubarb Cider

Rock Creek Strawberry Rhubarb Cider, Big Rock Brewing (Calgary, AB)

Alberta brewery Big Rock is known for its beers, but their Rock Creek ciders are definitely worth trying. The Strawberry Rhubarb cider pours a deep red hue, and is a perfect balance of dry and sweet.

Saskatchewan
Crossmount Cider Company Citri Hopped

Citri Hopped, Crossmount Cider Company (Saskatoon, SK)

Crossmount has its own orchard of 1,500 trees featuring a selection of Prairie varietals, including the the Norkent apple. Their hop-infused Citri Hopped is like a sparkling wine, IPA or radler with notes of peach, pink grapefruit and passionfruit. It’s refreshing when paired with seafood or Mexican fare.

Manitoba

fort-garry-lucky-cherry

Lucky Cherry BC Black Cherry Cider, Fort Garry Brewing Company (Winnipeg, MB)

Made with BC black cherries and just a hint of pear, Fort Garry’s Lucky Cherry cider is for the red wine or sangria fans. The juice is fermented with lager yeast, yielding a libation that is tart and sweet.

Ontario
Collective Arts Brewing Apple & Cherry Cider

Apple & Cherry Cider, Collective Arts Brewing (Hamilton, ON)

Collective Arts takes their Local Press cider and adds Ontario Montmorency cherry juice from the Niagara Escarpment to create this easy drinking cider. It’s a fresh, juicy and well-balanced beverage that makes it perfect for warm summer days.

Tawse Sparkling Apple Cider

Sparkling Apple Cider, Tawse Winery (Vineland, ON)

Tawse Winery has taken 100 per cent Ontario apples and turned them into their delicious Spark-Apple Cider. Bottle fermented and much like a Prosecco, this is a cider made for brunches or a rich meal.

West Avenue Catalyst Mark II

Catalyst Mark II, West Avenue Cider House (Freelton, ON)

West Avenue has a great selection of ciders that they offer year-round, but they are also innovators with their barrel-aged and cask-conditioned concoctions. This summer, their Catalyst Mark II is a dry-hopped, barrel-fermented farmhouse cider with cherries that would definitely satisfy the sour beer aficionados.

Quebec
st-nicolas-rose

Rosé Crackling Cider, Cidrerie & Vergers St-Nicolas (Saint-Nicolas, QC)

The Rosé Crackling Cider from St-Nicolas was made for summer sipping. Created with apples and strawberries, it’s crisp, slightly sweet and aromatic. Serve it instead of a sparkling wine, or pair it with fruit-based dishes.

Ice Cider, Domaine Leduc-Piedimonte (Rougemont, QC)

Canada is known for its ice wine, but Quebec has perfected the ice cider. Leduc-Piedimonte’s golden ice cider is ranked one of the best in the world, with hints of orange zest, butter, honey, and vanilla. Smooth, refreshing and well-balanced, you’ll want to enjoy this after a long meal.

New Brunswick
Red Rover Summer Cider

Summer Cider, Red Rover Craft Cider (Fredericton, NB)

Red Rover is leading the cider scene in New Brunswick, and you just have to add its award-winning Summer Cider to your “must try” list. It is light, crisp and dry with a tart finish that will quench your thirst on those sultry summer days.

Scow Craft Cider,  Verger Belliveau Orchard (Memramcrook, NB)

This is a clear, slightly sharp cider made from four varieties of heritage apples grown on the Belliveau orchard. Named to honour the memory of boat crews and builders from the region, it’s a simple, traditionally crafted beverage.

Nova Scotia
No Boats on Sunday Premium Craft Cider

Apple Cider, No Boats on Sunday (Truro, NS)

No Boats on Sunday makes only one cider, but they make it well. Light-bodied with notes of apple and citrus, you’ll want to serve this at barbecues, picnics or backyard bashes. Fun fact — the version available in the Maritimes is made with Nova Scotia apples, but there’s also a version made in Ontario with locally-sourced fruit.

Bulwark Gold

Bulwark Gold, Bulwark Cider (New Ross, NS)

Apples straight from the Annapolis Valley go into Bulwark’s selection of slowly fermented craft ciders. Their smooth-tasting, award-winning Bulwark Gold is infused with honey and can be served on its own or on ice. This is a cider to enjoy while sitting outside on a warm, sunny day.

Looking for more cider? Try our Cider Can Chicken recipe.

3 Fun and Festive Cranberry Cocktails

It wouldn’t be the holidays without bright, tart cranberries, and the same goes for cocktails. Celebrate the season in style with these three fruity drinks fit for any holiday party.

From a fizzy champagne cocktail featuring a homemade spiced cranberry orange simple syrup, to vanilla vodka-spiked cranberry mule, to the cinnamon infused cran-apple white wine sangria, we’ve got a drink to suit everyone’s taste this season.

festive-cranberry-cocktails

Holiday Fizz

Prep Time: 2 hours, 10 minutes
Cook Time: 5 minutes
Total Time: 2 hours, 15 minutes
Serves: 6

Ingredients:

For the Spiced Cranberry Orange Simple Syrup
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
1/2 cup water
2 tsp orange zest
1 whole star anise
1 whole cinnamon stick

For the Drinks
12 fresh cranberries
6 sprigs fresh rosemary
1 orange, thinly sliced
1 bottle Canadian sparkling wine or champagne, chilled
1 recipe Spiced Cranberry Orange Simple Syrup, from above, chilled

Directions:

Spiced Cranberry Orange Simple Syrup
1. In a medium saucepan, bring all simple syrup ingredients to a boil, reduce to a simmer and cook, stirring often, until sugar has dissolved and cranberries have started to pop, 3 to 5 minutes. Remove from heat, strain into a glass jar; discard solids. Refrigerate for at least 2 hours, or until chilled. Store simple syrup in the refrigerator for up to 2 weeks.

Assembly
1. Skewer 2 cranberries on each rosemary sprig. Set aside.
2. In each of 6 cocktail or wine glasses, add a few slices of orange, 1 Tbsp prepared simple syrup and 1/2 cup sparkling wine or champagne. Serve chilled.

Vanilla-Cran Mule

Prep Time: 5 minutes
Total Time: 5 minutes
Serves: 4

Ingredients:
2 cups ice
1/2 cup vanilla vodka
1/2 cup ginger ale
1 Tbsp cranberry juice
12 fresh or frozen cranberries (no need to defrost if using frozen)
1 lime cut into thin rounds, to garnish
Evergreen twigs, to garnish

Directions:
1. In a cocktail shaker or pitcher, per mule, gently stir 1/4 cup vodka, 1/2 cup ginger ale and 1 Tbsp cranberry juice.
2. Add 1/2 cup ice, 3 cranberries and a couple lime slices to each glass (use traditional copper mule mugs or regular cocktail glasses).
3. Pour prepared cocktail into each ice-filled glass. Garnish with evergreen twigs. Serve.

Cran-Apple Sangria

Total Time: 4 hours, 10 minutes
Serves: 6

Ingredients:
1 cup fresh or frozen cranberries (no need to defrost if using frozen)
1 gala apple, cored and thinly sliced
1 cup apple cider or apple juice
1/8 tsp ground cinnamon
1/4 cup brandy
1 bottle white wine

Directions:
1. In a large pitcher or punch bowl, stir together cranberries, apple slices, apple cider, cinnamon, brandy and white wine. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Pour or ladle sangria into glasses, being sure to include the wine-soaked apples and cranberries. Serve chilled.

Alternative Ways to Make Coffee Shop Drinks at Home

Making your favourite coffee shop drinks at home is a great way to satisfy those in-between cafe trips. And if you’re searching for dairy milk alternatives in coffee shops due to allergies, intolerances or just to explore a range of new flavours, you may have a hard time finding exactly what you want. Here, we break down the best lactose-free milks and the popular café beverages they pair best with.

almond-milk

Lactose-Free Milks

Nut Milk: Popularly made with almonds, but trendy new varieties such as hazelnut and macadamia are equally available. Homemade nut milk is simple, but won’t be as stable when heating for beverage recipes. Look for nut milk fresh or in shelf-stable tetra packs in your local grocery store. Many cafés and even some larger chain coffee shops are now beginning to carry nut milks as a second dairy-free option along with soy milk.

Soy Milk: One of the first lactose-free, dairy-free milks to sweep the café seen, soy milk is thick, creamy and sweet. Choose unsweetened, plain varieties (or you’re getting a ton of added sugar) when purchasing for homemade coffee shop drinks. Soy milk has the most protein of all non-dairy milks, but many people avoid it due to its high amounts of phytoestrogens, which can disrupt hormone balance in both women and men.

Coconut Milk: Coconut milk is popular with larger coffee shop chains as a soy alternative because it’s not actually a nut, but a fruit. Creamy, sweet and floral, coconut milk (usually the thin beverage is used as opposed to thick canned types) compliments everything from espresso to chocolate, and heats well without curdling.

Rice Milk: Offering little in the way of nutrition, rice milk is usually purchased by those who are seeking something slightly creamy, but are allergic to nut, soy, dairy and coconut milks. Very thin, it’s not the best non-dairy milk to use for coffee shop beverages, but will still give a “milky” appearance. Other grain milks appearing on the market include oat milk and quinoa milk, which have more nutrients and a touch more creaminess (though they are more expensive).

Lactose-Free Milk: This milk is an animal product (dairy) that has had the lactose taken out of it. If you have lactose intolerance but still love the taste of dairy milk, choose this for your coffee when out and at home. Some baristas say that this milk tastes a touch sweeter than regular dairy variety. If you’re concerned about sugar, go for whole milk varieties because when it comes to dairy, the higher the milk fat percentage, the lower the sugar/carbohydrate content.

888_coffee-shop-drinks-at-home

Coffee Shop Drinks and Lactose-Free Milk Pairings

The flavours of alternative milks go wonderfully with coffee, lending sweet, nutty notes to your drinks. Here are some ideas to get your started in the flavour department.

Drink: Latte
Best With: almond milk, coconut milk beverage, soy milk or lactose-free milk.
Try this recipe for Allison Day’s Classic Pumpkin Spice Latte

Drink: Americano (Hot or Iced)
Best With: thick canned coconut milk.

Drink: Frappuccino
Best With: thick canned coconut milk.
Try this recipe for a Light Frappuccino

Drink: Macchiato
Best With: thick canned coconut milk or soy milk.

Drink: Chai Latte
Best With: coconut milk beverage, almond milk, rice milk, lactose-free milk.
Try this recipe for Bal Arneson’s Chai Latte

Drink: Cortado
Best With: soy milk, macadamia nut milk, lactose-free milk.

Drink: Cold Brew Coffee
Best With: thick canned coconut milk, soy milk.
Try this recipe for Ashley Tomlinson’s Cold Brew Coffee

Drink: Flat White
Best with: almond milk, hazelnut milk or soy milk.

Drink: Hot Chocolate
Best With: hazelnut milk (for a “nutella” flavour), almond milk, macadamia nut milk, soy milk, or thick canned coconut milk (for extra-rich hot chocolate).
Try this recipe for Mexican Hot Chocolate

Drink: Cappuccino
Best With: almond milk, oat milk, soy milk, macadamia nut milk.

How to Make Blushing Cherry-Berry Sangria

Gorgeous red fruit gives this bubbly sangria a mild blush, delivering a pop of flavour and colour to any budget-friendly bottle of sparkling wine.

Chock-full of strawberries, raspberries and cherries, and hit with muddled fresh mint, this fun and fruity cocktail is sure to become your go-to summertime sipper.

blushing-bubbly-sangria-recipe

Prep Time: 10 minutes
Standing Time: 15 minutes
Total Time: 25 minutes
Serves: 6 to 8

Ingredients:
1/2 cup fresh mint leaves
1/2 lemon, zest
1 lemon, juiced
1/3 cup granulated sugar
1/3 cup water
3 cups ice cubes
1 bottle (750 ml) dry sparkling wine, chilled
1 1/2 cups each frozen sliced strawberries and raspberries
1 cup frozen pitted sweet cherries

blushing-bubbly-sangria-recipe2

Directions:
1. In large pitcher, combine mint, lemon zest, lemon juice, sugar, and water. Stir, bruising mint slightly, with wooden spoon.
2. Let stand for 15 minutes.
3. Top with ice and sparkling wine; stir to combine. Stir in raspberries, strawberries and cherries.
4. Pour into chilled glasses to serve.

Looking for more cocktail recipes? Check out: 30 Cocktails to Keep You Cool This Summer.

Mouth-Watering Watermelon and Strawberry Icebergs

Get your fill of sweet and juicy watermelon this summer with these simple strawberry-watermelon icebergs; they’re the perfect way to quench your thirst and cool you down on these unbearably hot days. You can make the kid-friendly version as listed below, or feel free to spike them for a grown-up twist.

Prep Time: 15 minutes
Makes: 4 x 16 oz drinks

888_watermelon-icebergs

Ingredients:
2 cups watermelon chunks/cubes
2 cups whole frozen strawberries
2 ½ cups ice cubes
1 ½ L sparkling water (or lemon lime soda), chilled
2 limes
Fresh mint sprigs

Directions:
1. In each glass muddle the juice of half a lime and 3-4 torn mint leaves.
2. In a blender combine ice cubes, watermelon and frozen strawberries until a thick slush is made. To assist when blending, you may need to use a spoon or spatula to push the contents of the blender closer to the blade between pulses.
3. Pour approximately 1 1/2 cups of sparkling water into each glass. (Use lemon lime soda if you prefer a sweeter drink).
4. Scoop slush into each glass until it is full to the brim. Serve immediately!

Optional: if you prefer a spiked drink, add 1 -1.5 oz of vodka or rum to the glass when muddling the lime and mint.

See more from hot for food on their YouTube channel.

How to Make the Perfect Caesar Every Time

FN_RReardin_1Aug

For Canadians, caesars are like hockey games, Tim Hortons, or even, dare I say, denim-on-denim. It defines us, unites us, and just makes us who we are. It’s the signature drink on most patios, a staple on every menu and the one bevvie we always seem to be in the mood for.

They can however, be a tad difficult to make. Opt for tomato juice instead of Clamato, or too much Worcestershire and not enough hot sauce, and it’s all too easy for your caesar to become an undrinkable disaster.

I’m speaking from experience here.

And so, since it’s pretty much our obligation as citizens of this home and native land to master the art of creating the perfect caesar, I’ve put together a little how-to guide to help you (read: me) get it right every time.

So, what do you do? Start by mixing the ingredients. But before you start pouring, please note that the order of ingredients does matter.

Start with a rimmed glass, fill it with ice, add the Worcestershire, followed by Clamato juice, hot sauce, vodka, and then season with salt and pepper. An easy way to remember the order of ingredients is to start with the cheaper ones and work your way up.

When it comes to the garnish, here’s your time to be creative. Go the conventional route with a long piece of celery, or grab a skewer and make a combo with pickles and olives. But if you’re really looking to earn some extra hostess points, add a piece of bacon, or better yet, a juicy slider burger. Because you know, why not?

No matter what garnish you decide to use, I love finishing off the cocktail with a fun straw, like this red and white stripe version from Party City ($5).

And there you have it: an easy, fail-proof recipe for Canada’s number one cocktail.

How to Pack a Cooler Like a Pro

People who claim that travelling is more about the journey than the destination have one thing in common: they’re not hangry. Enjoy your travels with fewer stops using these tips for packing the perfect road trip cooler — the one that helps you stave off snack attacks so you can enjoy a delicious trip.

Watermelon Lemonade

Tip: Freeze water bottles and juice boxes for drinks that double as ice packs.

Once the frozen drinks thaw a little, you’ll have refreshing treats worth their weight in cooling energy. For maximum savings and nutrition, pack reusable water bottles with your favourite smoothie recipe and freeze it the night before your trip.

Whether you pack store-bought drinks or make your own lemonade, juice or smoothies, be sure to leave a few unfrozen — ideally grouped to one side of the cooler — so your car crew can hydrate whenever they need.

Frozen treats can work as snacks, too. Toss your favourite frozen fruits into a container full of yogurt for a quick and refreshing dairy treat that will keep all day in the cooler.

Get the recipe for Watermelon Lemonade.

cooler

Tip: Pack frozen drinks and heavy freezer packs on the bottom, and toss a few light frozen gel packs on the top.

Pack your cooler like this: heavy stuff on the bottom, sturdily packaged items like jars and plastic containers in the middle, and anything that shouldn’t be squished or bruised (bread, sandwiches, fruits and veggies) on top. Toss a few light gel packs on top of it all, and maintain the cooler’s temperature by opening it as little as possible.

Foods that bruise easily fare best at the top, but more importantly, you’ll have the healthiest option at first reach whenever you search the cooler for a quick snack.

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 Tip: Jarred salads are perfectly portable and make delicious travel meals.

You’ll likely want to pull over to enjoy your salads safely, but layered mason jar salads rival the flavours at any roadside fast food chain or gas station diner. Whatever you put in your jars, pack the dressing first, then add in order of weight, with the heaviest ingredients at the bottom: pasta or grains first, then proteins, then chopped veggies and lettuces or sprouts. Shake to mix when you’re ready to eat.

Get the recipe for Stacked Salad Niçoise.

anna-olson-granola-bars

Tip: Keep your cooler within reach during the drive.

As long as you’ve got a passenger capable of reaching in to dole out treats, you can fend off hanger without having to stop. If you’ve got little ones in the back with the cooler, and don’t trust them to keep it closed, consider putting them in charge of a secondary bag filled with non-perishables treats like granola bars, crackers, energy balls and sturdier, whole fruits like bananas and apples.

Get the recipe for Anna Olson’s Granola Bars.

Tip: Don’t forget utensils and napkins. 

Hand sanitizer, wet wipes or a wet washcloth packed in a plastic baggie will ensure clean hands before and after meals. Keep these items in or near the cooler and store utensils in a separate bag. If you’re including a knife or scissors in your kit, wrap them in a tea towel and secure with elastic bands to prevent unwanted pokings.

Looking for car snack ideas? Try one of our 18 Best Foods to Pack for a Road Trip.

6 Cool Canadian Urban Wineries

Spending a weekend in wine country stirs romantic images of long drives, lush vineyards, and bed and breakfasts. Although we’ll never grow tired of swirling wine in the rural regions that grow the grapes, it couldn’t hurt to have them closer to home.

Enter: the urban winery. More and more vintners are setting up shop in the city, bringing the wine production process downtown. By outsourcing and importing grapes from the finest vineyards across the globe, wine producers are able to set up the fermenting, crushing and aging process at facilities far from the fields. These urban wineries are popping up all over the United States, and the trend is starting to spread in Canada.

From virtual vineyard tours and workshops, to delicious tastings and food pairings, wine aficionados can visit these wineries and have an authentic winery experience, without leaving the city. Check out these six wineries in Canadian cities that are making a splash in the wonderful world of wine.

Macedo Winery (Toronto, ON)
With grapes taken off vines from Italy, Portugal, Argentina and Canada, Macedo Winery produces their Evolution Wines. This family-run winery in the heart of Toronto is dedicated to sharing their vast knowledge in helping you find the perfect wine.

Courtesy of Noble Grape

Courtesy of Noble Grape

Noble Grape (Dartmouth, NS)
With seven locations across Nova Scotia and one in New Brunswick, Noble Grape is an “in-store winery” that allows customers to create their very own blend. Customers choose their ingredients and add the yeast to start the fermentation process, and Noble Grape takes it from there. In four to eight weeks, you can be sipping on your very own personalized wine.

Courtesy of Pacific Breeze Winery

Courtesy of Pacific Breeze Winery

Pacific Breeze Winery (New Westminster, BC)
From grape to bottle, hand-crafted and small lot wines are produced at this “Garagiste” (Garage Winery). The first of its kind in Canada, Pacific Breeze Winery has won over 50 international awards. Try one of their wines made with carefully selected grapes from British Columbia, Washington and California, without having to endure the long commute to wine country.

Sandhill Wines (Kelowna, BC)
Located in downtown Kelowna, Sandhill Wines offers virtual vineyard tours, a wine lounge and a Small Lots barrel cellar. Visitors can sit in on educational seminars, followed by a toast at the Tasting Bar. Head winemaker Howard Soon has won multiple awards for his wines, all of which are made with the best grapes from the Okanagan.

Courtesy of Vancouver Urban Winery

Courtesy of Vancouver Urban Winery

Vancouver Urban Winery (Vancouver, BC)
Vancouver Urban Winery is a unique culinary and wine experience. In addition to producing their own wines under their namesake, they also have a wine-on-tap program where visitors can try 36 different varieties, most of which are from British Columbia. The rustic-chic winery also hosts a variety of wine education programs such as their Sunday School, where flights of wine are served blind.

Versay (Montréal, QC)
Founded four years ago by Jean-François Bieler, Versay is the only urban winery in Québec. They believe that good wine doesn’t need to involve a bottle or cork, selling wine in kegs and serves it on tap. This eco-conscious winery is all about minimizing their carbon footprint. Each keg eliminates the need for 26 glass bottles, not to mention the possibility of breakage when shipping. Who wouldn’t want wine on tap?

12 Must-Visit Patios from Coast to Coast

You know it’s nearing summer when you look down at your phone during the day and you see the message, “Patio drinks today after work?” Naturally, your response is going to be yes because you’ve worked hard and you deserve to unwind with a cold drink in hand, and a friend or two across the table from you.

So here are 12 fantastic patios across Canada brimming with happy people, great food and satisfying beverages, perfect for when the sun comes out to play.

Black and Blue (Vancouver, BC)

Definitely more of an after-work business crowd, this luxurious steakhouse boasts a spared-no-expense rooftop patio, complete with outdoor sectionals and fire pits. Sip a martini, order a few small bites like the signature mac and cheese sticks, and don’t worry if it starts to rain — this patio has a retractable awning. So if the weather turns, they’ve literally got you covered!

The Chase (Toronto, ON)

Much like Black and Blue, this rooftop patio can be full of the après-work crowd since it’s located in the financial district of Toronto. I’d recommend wearing something a little fancier than a tank top and sandals if you’re planning on enjoying the great weather and downtown views from their impressive patio.

Chill Winston (Vancouver, BC)

Sitting right in the heart of Gastown is one of the best places for people watching in all of Vancouver, and that’s exactly where you’ll find Chill Winston. Grab a seat on this street-front patio, order a beer with some friends and look around to see all walks of life pass you by.

The Drake Hotel Sky Yard (Toronto, ON)

The Drake Hotel is a cool establishment for many different reasons. Their craft cocktails, live music, the 86’d industry event every Monday night, which usually involves something that’s edible (and free)… But the brightly designed rooftop space is especially noteworthy. Aside from just popping up for drinks or food, you can sometimes find DJ dance parties, which are always fun to walk into after a few alcoholic beverages.

grandelectric_tacos
Grand Electric: Tacos

Grand Electric (Toronto, ON)

If there’s ever an appropriate time to enjoy tacos, it’s during the summer. Sneak through the main dining room of this Mexican-inspired hot spot on Queen Street West and claim a table on their back patio. Guacamole, fresh tortilla chips and fish tacos doused in hot sauce taste even better in the sun. That’s a fact.

joefortes_rooftoppatio
Joe Fortes: Rooftop Patio

Joe Fortes (Vancouver, BC)

This west coast establishment located on Robson Street is in the business of making sure everyone has a great time. Their main focus on the menu is seafood, so enjoy a tasty prawn cocktail and a classic martini, once you find a spot out on the rooftop dining area, which includes an impressive living green wall and long bar. This is the kind of place where the bartenders might even lean on the bar, look at you and say, “Rough day, eh?” Just say yes — they might take pity on you and give you a free drink.

Le Sainte Elizabeth (Montreal, QC)

There are a ton of quaint outdoor seating areas you can find all over Montreal, but how about a pub with a secret back patio? Who doesn’t love secrets! Alright, so this enclosed space behind the pub may not be off the radar of Montrealers, but for anyone planning a visit, make sure not to let this little enclosed oasis pass you by.

nationalpatio_photocourtesyofswallowdaily
National on 8th: Courtesy of Swallow Daily

National on 8th (Calgary, AB)

If you’re in the core of Calgary, you’ll easily be able to find a lot of small street-facing patios, but if you want something with decent views and a buzzing atmosphere, National is your stop. There are a few National locations in the city, all of which pride themselves on an extensive craft beer selection (over 50 varieties on tap) and elevated pub fare like House-ground burgers, deep-fried pickles and more.

The Ship and Anchor (Calgary, AB)

If you only have one afternoon in the city and want to spend it on a patio, most Calgarians will tell you that The Ship is the place to be. Here, aside from a lot of sunshine, you’ll find hipsters sitting beside yuppies, a group of rockabillies sitting beside businessmen and yet, everyone seems to get along just fine. Pair that with a great beer selection and some of the best-priced pub fare you can find in Calgary, and you know you’ve got a good time on your hands.

smackdab_wine
Smack Dab: Wine

Smack Dab (Kelowna, BC)

Many of the wineries in the Kelowna area boast restaurant patios with great views of Lake Okanagan, but in terms of the city itself, Smack Dab is your best bet for a gorgeous view. They’ve got a great selection of Okanagan wines and microbrews, and the menu is also very family-friendly, making it a great place to go if you’re traveling with kids.

smackdab_patio
Smack Dab: Patio

The Spadina Freehouse (Saskatoon, SK)

This popular joint is located just across the street from the famous Delta Bessborough hotel (it looks like a Disney princess castle, more or less) and the Meewasin river paths. It’s always nice sitting out on street-front patio, especially between June 25 and July 5 when the Sask Jazz Festival takes place, where sweet sounds of music drift over from the riverfront.

tapastry_beetcuredsalmon
Tapastry: Beet Cured Salmon

Tapastry (Winnipeg, MB)

It’s true that most golf clubs have patios looking out onto well-landscaped greenery, but is it true that most golf clubs have great food? Typically, that’s not the case. Tapastry, inside the Niakwa Country Club in Winnipeg, will send you well-crafted plates of food while you enjoy some peace and quiet sitting outside — well, you might still hear a “Fore!” or two, I guess.

The Yard and Flagon (Saskatoon, SK)

This cozy little rooftop patio overlooks Broadway Avenue, a Saskatoon street that’s chock full of boutiques, gourmet food shops, live music venues and more. If you find yourself a little hungover, look to the deep-fried zucchini sticks and mushroom caps for a guaranteed cure.

Dan-Clapson-Avatar Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.

Marvellous Mother’s Day Menu

If ever there was a day to treat the most important woman in your life, it’s Mother’s Day. If you’re lucky enough to celebrate with Mom, treat her to an indulgent meal she’ll remember all year long. Say ‘thank you’ for all her love and hard work with a heavenly menu that starts with bubbly cocktails, and ends with ooey-gooey chocolate lava cakes. After all, she deserves it.

Champagne Cocktail

Champagne Cocktails

If ever there was a person deserving of a champagne toast, it’s Mom. Pop the bubbly and start the meal with a batch of these light and refreshing cocktails.

Blini with Smoked Salmon

Blini with Smoked Salmon

Similar to crêpes, these light and thin little pancakes make the perfect base for a one-bite appetizer. They take a few extra minutes to make from scratch, but one bite of the smoked salmon and crème fraiche, and Mom will appreciate your extra effort.

Strawberry Arugula Salad

Strawberry Arugula Salad with Walnuts and Goat Cheese

Mom will adore this sweet, light salad that’s quick to prepare and packs tons of perfectly balanced flavour. Fresh, luscious strawberries give sweet contrast to the crunchy walnuts, sharp goat cheese and bitter arugula. Top with a simple olive oil and balsamic vinaigrette to really bring out the strawberries’ flavour. 

Mothership Sunday Roast Lamb

Mothership Sunday Roast Lamb

Jamie Oliver’s lamb is unlike any other. The bone-in shoulder is smothered with a fragrant marinade of fresh garlic, rosemary and olive oil, then surrounded by onions and cooked low and slow. The result is tender, sweet lamb that falls off the bone that’s served with fresh spring potatoes and delectable gravy.

Butter Tart Cheesecake

The Best Butter Tart Cheesecake

If you’re looking to score major points with Mom, the ultimate butter tart cheesecake will surely spoil her. The sweet and salty dessert is covered in maple caramel sauce, and sprinkled with lots of toasted pecans. Feel free to add raisins if your Mom likes her butter tarts nut-free.

Luscious Lava Cake

Luscious Lava Cakes

It wouldn’t be Mother’s Day without chocolate, and these decadent cakes pack a double dose of chocolatey goodness. The molten chocolate insides are made of truffles, and the entire dessert is served with a luscious blueberry compote. Be sure to make extra so Mom has one or two to take home and enjoy later.

Looking for more delicious ways to honour Mom? Try our 50 Best Brunch Recipes for Mother’s Day.

How to Throw a Carnival-Themed Party with HGTV Star Tiffany Pratt

Carnivals are all about eating delicious treats, having fun and enjoying marvellous spectacles. With all that emphasis on good times and that cheerful bright palette, they make the perfect family-friendly theme for a summer party.

We talked to Home To Win star and stylist extraordinaire Tiffany Pratt to get her tips on how to create a dazzling carnival-themed party.

Courtesy Tiffany Pratt. Photo by Tara McMullen.

Courtesy Tiffany Pratt. Photo by Tara McMullen.

Mix it up.

Tiffany’s signature style is colourful and whimsical. The aesthetic is not only perfect for a carnival theme, but is also easy to make your own. By mixing items you already own with new pieces, and avoiding the stress of being perfectly matchy-matchy, setting a stunning table is simple. “My personal philosophy is to use as much as you’ve got,” says Tiffany. She suggests repurposing leftover streamers from past parties, and mixing paper plates with regular cutlery. “The idea is to pull everything out that you’ve got; with a carnival you can use anything, because anything goes!” Once you’ve assembled the décor and serving ware you already own, you can start seeking extras: paper bags for loot bags or canvas to paint your own big top. “But the main event is to scour the house, use what you’ve got and have fun mixing patterns and colours,” says Tiffany.

Serve sweet and colourful treats.

“I think popcorn is the first thing that comes to my mind for this kind of party,” says Tiffany, “especially dazzled up popcorn.” She suggests decorating paper bags and filling them with colourful or caramel popcorn. She’s also a big fan of handheld edibles, like finger sandwiches and sliders. Candy is a must for a carnival party; for a refreshing beverage, Tiffany suggests serving root beer floats. For grownups who’d like a little more carnival spirit in their drink, sangria and other colourful punches keep the libations on-theme. Tiffany suggests umbrellas or swizzle sticks for added festivity.

Courtesy Tiffany Pratt. Photo by Tara McMullen.

Courtesy Tiffany Pratt. Photo by Tara McMullen.

Style a “smorgasbord of fun.”

“To create a table that looks like something you want to photograph, levels are really important,” says Tiffany. Think cake plates, stacks of cool dishes, and anything else that can be used to create height. “Not only are the plates, and the food, and the cups and the cutlery all centred in a really cool, artistic way, but you have them all away around the table to actually eat,” she says. “If it looks like a smorgasbord of fun in the centre, it invites people to grab and eat and play.” Style your table with levels; by mixing up colours and patterns, food and drinks, cutlery and plates, you invite entertainment factor, says Tiffany.  “People aren’t afraid to take apart the table and enjoy things, whereas if it looks so perfect, they’re like, ‘Oh my god, I don’t want to touch it, it looks so good!’”

Don’t stress.

Remember: good style is equal parts functional and fashionable, says Tiffany. Invoking fun and creating curiosity is just as important as remembering to put out forks. At the end of the day, it’s about the people. Yes, a beautiful setting can encourage a festive mood, but don’t stress about it.

Finally, don’t underestimate the power of a thoughtful gesture; putting out containers for guests to bring home leftovers, and including adults in the loot bags are small gestures with huge impact.

Courtesy Tiffany Pratt. Photo by Tara McMullen.

Courtesy Tiffany Pratt. Photo by Tara McMullen.

Flowers, flowers, flowers.

Don’t have streamers or festive décor you can repurpose for your carnival party? No matter what the theme, “lots of flowers make things look so beautiful and festive,” says Tiffany.

Follow Tiffany Pratt on Instagram @thetiffanypratt and watch Home to Win Sundays at 10pm on HGTV. Better yet, sign up to see if you have what it takes to win your very own HGTV dream home!

Fizzy, Fermented Kombucha 101

Perspective is everything when it comes to kombucha, a fizzy fermented tea and ancient drink that is trendy (again).

Is it a cure-all, a probiotic health elixir that combats digestive issues? Is it an expensive and over-hyped panacea? Is it – a drink that’s fermented by adding a slimy symbiotic culture of bacteria and yeast to sweetened tea – just a little bit weird?

SCOBY

The SCOBY, a symbiotic culture of bacteria and yeast, is responsible for fermenting the kombucha. Image courtesy The Big Book of Kombucha © Hannah Crum and Alex LaGory, 2016. Photographs © Matt Armendariz. Used with permission of Storey Publishing.

You’ll have to decide for yourself, but one thing is for sure: kombucha is delicious, and despite the high cost of buying it in health food stores, it’s cheap and easy to make at home.

Kombucha is created by adding a culture, called a SCOBY, to caffeinated, unflavoured, sweetened tea. As the SCOBY eats the sugar, the tea becomes tart and fizzy — the longer it’s left to ferment, the tarter and fizzier it becomes, eventually turning into vinegar. Once the initial fermentation is complete — in anywhere from five to 14 days — the kombucha can be enjoyed as is, or flavoured with fruit and herbs, and fermented a second time for a naturally fizzy, flavoured drink.

flavoured kombucha

Kombucha can be flavoured with fruits and herbs. Image courtesy The Big Book of Kombucha © Hannah Crum and Alex LaGory, 2016. Photographs © Matt Armendariz. Used with permission of Storey Publishing.
From The Big Book of Kombucha © Hannah Crum and Alex LaGory, 2016. Photographs © Matt Armendariz. Used with permission of Storey Publishing.

All you need are clean glass jars, sugar, plain green, white or black tea, and a SCOBY, and you can easily be making this bubbly, trendy brew at home. The easiest way to grow a SCOBY is to order one online or get one from a friend. Each new batch of kombucha will produce a new SCOBY, so one is all you need to get started. SCOBYs can sometimes be grown from a bottle of store-bought kombucha, although this method is less consistent.

Image courtesy The Big Book of Kombucha © Hannah Crum and Alex LaGory, 2016. Photographs © Matt Armendariz. Used with permission of Storey Publishing.

Image courtesy The Big Book of Kombucha © Hannah Crum and Alex LaGory, 2016. Photographs © Matt Armendariz. Used with permission of Storey Publishing.

If you’ve never tried kombucha before, it’s a good idea to sample a few varieties first. Kombucha is infinitely customizable, and knowing how you like yours is the starting point for delicious flavour experiments.

Kombucha can be brewed in large continuous batches for an everlasting supply (continuous method) or in smaller batches (batch method). Although the supply list and method can seem a bit daunting for first-time fermenters, it’s actually quite simple once you get into the swing of things.

Ready to try brewing your own kombucha? We’ve got you covered:
How to Batch Brew Kombucha
How to Brew Continuous Kombucha

Raspberry Cordial

Raspberry Cordial Inspired by Anne of Green Gables

A trip to Prince Edward Island wouldn’t be complete without enjoying a raspberry cordial and a tour of Green Gables, the inspirational house behind L.M. Montgomery’s famous tales of a red haired orphan named Anne.

As the much-loved children’s story goes, Anne of Green Gables accidentally serves her friend what she believed to be this fruity cordial, only to discover that she accidentally got her friend drunk on red currant wine.

This literary-inspired blushing beverage is sweet, tart and best served chilled with sliced lemon and fresh mint.

Raspberry Cordial

Prep Time: 5 minutes
Total Time: 12-24 hours
Makes: 7 cups

Ingredients:
2 bags (each 400 g) frozen raspberries, about 5 1/2 cups
6 cups water
2 cups granulated sugar
1/2 cup fresh lemon juice

Directions:
1. Place raspberries in large heatproof bowl.
2. Bring water and sugar to boil in a small saucepan until sugar dissolves. Pour sugar water over raspberries. Cool to room temperature.
3. Cover and refrigerate for 12 hours or up to 24 hours.
4. Strain into bowl. Reserve raspberries for another use.
5. Stir in lemon juice.
6. Serve chilled. Refrigerate for up to 3 weeks.

Tip: You can press the raspberries to extract more juice, however, it will cause the cordial to be cloudy.

Top up your glass with sparkling water for a raspberry spritzer!