The Southside
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire Gin
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
7 mint leaves
tip of mint sprig, for garnish
Instructions
- In a cocktail shaker with cubed ice, add gin, lemon juice, Simple Syrup and mint leaves. Shake vigorously and fine strain into a chilled Nick & Nora glass. Garnish with tip of a mint sprig.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
50/50 Martini
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
1½ oz (45 ml) Tanqueray London Dry Gin
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
1 dash orange bitters
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, vermouth and bitters. Stir to chill and dilute. Strain into a chilled martini glass. Garnish with a lemon peel expressed over surface of the cocktail.
Featuring
Pea & Herb Frittata
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
8 large eggs
2 tbsp (30 ml) whipping cream
2 tsp (10 ml) kosher salt
1 tsp (5 ml) freshly ground pepper
2 cups (500 ml) frozen peas, blanched
½ bunch cilantro leaves, roughly chopped
1 bunch dill, chopped
½ bunch parsley leaves, roughly chopped
¼ cup (60 ml) finely chopped chives or green onion
4 oz (125 g) feta, crumbled, divided
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil, divided
1 bunch cherry tomatoes on the vine
pea greens, for garnish
Instructions
- Preheat oven to 350 F (180 C). Beat eggs, cream, salt and pepper. Add peas, cilantro, dill, parsley, chives and 3 oz (90 g) feta. Mix well.
- In an 8-in (20 cm) non-stick oven-safe frying pan, heat butter and 1 tbsp (15 ml) oil over medium heat until butter has melted and is foamy. Swirl it around the pan to coat entire bottom and up sides.
- Pour in egg mixture and cook for 2 minutes until bottom has started to set. Transfer pan to oven and bake for about 20 minutes, until centre of frittata has just set but is still slightly wobbly.
- Place cherry tomatoes on baking tray and drizzle with remaining olive oil. Roast for 10 minutes.
- Transfer frittata to a serving platter. Garnish with roasted tomatoes, pea greens and remaining feta.
Drink Pairings
Pea Pesto Pasta
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
2 garlic cloves, roughly chopped
¼ cup (60 ml) roughly chopped, toasted pine nuts, divided
1 cup (250 ml) baby arugula
1 cup (250 ml) basil leaves, plus extra for garnish
4 oz (125 g) Parmigiano-Reggiano, grated, divided
1 lemon, zest and juice
2 tsp (10 ml) kosher salt, plus extra to taste and for cooking pasta
1 tsp (5 ml) pepper
1 cup (250 ml) extra-virgin olive oil
2 cups (500 ml) frozen peas, blanched
2 tbsp (30 ml) crème fraîche
1 x 12 oz (350 g) package cheese-stuffed tortellini
chili oil, for garnish
Instructions
- Combine garlic, 2 tbsp (30 ml) pine nuts, arugula, basil, 3 oz (90 g) Parmigiano-Reggiano, lemon juice and salt and pepper in a blender. Blend while slowly drizzling in olive oil until you have a smooth purée. Add peas and pulse until peas are roughly chopped. It should look chunky. Transfer to a bowl, fold in crème fraîche and adjust seasoning.
- Cook tortellini according to package instructions. Add cooked tortellini plus ¼ cup (60 ml) pasta water to pea pesto and mix, adding more pasta water if sauce is too dry.
- Divide pasta into 4 bowls and garnish with chili oil, remaining Parmigiano-Reggiano and basil.
Drink Pairings
Pea Pancakes with Fried Egg
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
2 cups (500 ml) frozen peas, blanched
6 eggs, divided
1 cup (250 ml) milk
¼ cup (60 ml) + 1 tbsp (15 ml) butter, melted, divided
3 tbsp (45 ml) finely chopped chives, divided
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) salt, divided
2 tbsp (30 ml) baking powder
3 tbsp (45 ml) olive oil, plus extra for cooking pancakes
1 tbsp (15 ml) Champagne vinegar
1 tsp (5 ml) grainy mustard
salt and pepper, to taste
1 cup (250 ml) arugula (or any other salad green)
1 cup (250 ml) pea greens
2 radishes, julienned
3 oz (90 g) bacon, cut into 1-in (2.5 cm) lardons (or chop sliced bacon if you can’t buy whole piece), rendered until crisp
Instructions
- In a blender, pulse peas until roughly chopped. Add 2 eggs, milk, ¼ cup (60 ml) butter and 2 tbsp (30 ml) chives, pulse until combined.
- In a large bowl, mix flour, salt and baking powder.
- Add wet ingredients to dry ingredients and stir until just combined. Some lumps can remain.
- Heat a non-stick or well-seasoned cast iron pan over medium-high heat. Add half remaining butter and 1 tbsp (15 ml) oil and heat until butter is foamy. Spoon ¼ cup (60 ml) portions of batter into pan. Cook for 3 to 4 minutes per side, or until golden brown. Repeat with remaining batter. Keep pancakes warm in oven.
- Fry remaining 4 eggs as desired in remaining butter and 1 tbsp (15 ml) oil (sunny-side up is shown).
- Stack pancakes on 4 plates and top each portion with a fried egg.
- Mix remaining oil, vinegar, mustard and salt and pepper in a bowl. Add arugula, pea greens, radish and bacon and toss. Divide between plates.
Drink Pairings
Pea, Proscuitto & Buratta Platter
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4 - 6
2 cups (500 ml) frozen peas, blanched and shocked in ice water
¼ cup (60 ml) extra-virgin olive oil, plus more for toasting bread and for garnish
2 garlic cloves, roasted, mashed
1 lemon, zest and juice
3 tbsp (45 ml) finely chopped chives
¼ tsp (1 ml) salt
4 oz (113 g) ball burrata
3½ oz (100 g) sliced prosciutto
freshly ground black pepper, to taste
1 large ciabatta loaf, sliced, to serve
Instructions
- In a blender, pulse peas, ¼ cup (60 ml) olive oil, roasted garlic, lemon zest and juice, chives and salt until roughly mashed. Taste and adjust seasoning. Spread on serving platter.
- Place burrata on top of pea purée and arrange prosciutto slices around it. Drizzle with olive oil and sprinkle pepper all over.
- Brush remaining olive oil over sliced ciabatta and toast under broiler until golden brown, about 1 to 2 minutes each side. Serve alongside platter.
Drink Pairings
Paddy Cap Collins
This refreshing drink is evenly balanced with the tartness of pink grapefruit juice, enhanced by the subtle sweetness of honey syrup and a hint of fresh lemon juice. Shaken together and strained over ice, this Collins will taste like finding a pot of gold, featuring Paddy Irish WhiskeyIngredients
Serves 1
1½ oz (45 ml) Paddy Irish Whiskey
1 oz (30 ml) pink grapefruit juice
½ oz (15 ml) Honey Syrup
¼ oz (7 ml) fresh lemon juice
2 oz (60 ml) grapefruit soda
grapefruit peel, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine whiskey, pink grapefruit juice, Honey Syrup and lemon juice. Shake gently and strain into a collins glass over cubed ice. Top with grapefruit soda. Garnish with a grapefruit peel expressed over surface of the cocktail.
Featuring
Irish Fiddle
This cocktail will have you doing the Irish Fiddle. It's a great spring cocktail for whisky lovers, with a hit fresh lemon juice. This drink features Amaretto Di Saschira Luxardo and Tullamore Dew.Ingredients
Serves 1
1½ oz (45 ml) Tullamore Dew Irish Whiskey
¾ oz (22 ml) Luxardo Amaretto Di Saschira Liqueur
½ oz (15 ml) fresh lemon juice
2 dashes Angostura Bitters
1 cherry, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine whiskey, amaretto, lemon juice and bitters. Shake vigorously then fine strain into a chilled old-fashioned glass over cubed ice. Garnish with a cherry.
Featuring
Sweet & Spicy Goat’s Cheese Board
A bevy of boards, both sweet and savoury, perfect for sharing.Ingredients
Serves 8
2 tsp (10 ml) fennel seeds
2 tbsp (30 ml) ghee
4 garlic cloves, thinly sliced
½ cup (125 ml) cilantro leaves and tender stems
10½ oz (300 g) fresh goat’s cheese, at room temperature
¼ cup (60 ml) sweet mango chutney
1 small, fresh Ataulfo mango, peeled, pitted and diced
1 tsp (5 ml) flaky sea salt
1 Thai red (bird’s eye) chili, sliced into thin rounds or ½ tsp (2 ml) red chili flakes
warm naan bread, for serving
Instructions
- Add fennel seeds to a dry frying pan and place over medium heat. Toast, stirring constantly, until fragrant, about 2 minutes. Transfer to a mortar and pestle, roughly grind warm fennel seeds and set aside. If you don’t have a mortar and pestle, place seeds on a cutting board and crush them using a heavy-bottomed saucepan. Transfer to a small bowl and set aside.
- Place frying pan back over medium heat and add ghee until melted and hot. Add garlic and fry, stirring constantly, for 30 seconds. Add cilantro, taking care as it will sputter and spit when it hits the hot oil, and fry with garlic until darker in colour and garlic has turned light golden brown, about 30 seconds to 1 minute. Using a slotted spoon, transfer garlic and cilantro to a small bowl and set aside. Save remaining infused ghee for another use or discard.
- Thickly spread goat’s cheese on cutting board and use a knife or back of a spoon to add swirls, peaks and valleys in cheese.
- When ready to serve, dot sweet mango chutney over goat’s cheese, then sprinkle with diced mango, toasted fennel seeds, fried garlic and cilantro, flaky sea salt and chili flakes. Serve alongside warm naan bread for dipping.
Drink Pairings
White Bean & Fresh Pea Pesto Board
A bevy of boards, both sweet and savoury, perfect for sharing.Ingredients
Serves 8
3 thin slices prosciutto
2 x 14 oz (398 ml) canned cannellini beans, drained and rinsed
6 tbsp (90 ml) extra-virgin olive oil, divided
½ tsp (2.5 ml) kosher salt
1 tbsp (15 ml) lemon juice
1 cup (250 ml) packed basil leaves and tender stems
½ cup (125 ml) packed baby arugula, plus extra for garnish
½ cup (125 ml) packed flat leaf parsley leaves and tender stems
1 cup (250 ml) fresh green peas, or if frozen, thaw before using
2 garlic cloves
½ cup (125 ml) toasted cashews, plus extra for garnish
¼ cup (60 ml) finely grated Parmesan
1 to 2 tbsp (15 to 30 ml) chopped jarred Calabrian chili peppers, or to taste
¼ cup (60 ml) pea shoots
freshly ground black pepper, to taste
warm focaccia bread, for serving
Instructions
- Preheat oven to 350 F (180 C).
- Lay prosciutto flat in a single layer on a parchment-lined baking tray. Bake until fat turns golden and prosciutto is crisp, 12 to 15 minutes. Transfer prosciutto to a paper towel-lined plate to drain and set aside to cool to room temperature.
- In bowl of a food processor fitted with the “S” blade, add drained beans, 2 tbsp (30 ml) olive oil, salt and lemon juice. Process until smooth, scraping down sides of bowl as needed. Transfer white bean spread to a bowl and set aside.
- Reassemble food processor (there is no need to wash it out) and add basil, arugula, parsley, green peas, garlic, cashews, Parmesan and remaining 4 tbsp (60 ml) olive oil. Blend until fully combined and creamy, scraping down sides of bowl as needed. If mixture is difficult to blend, add a little more olive oil or water. Set pea pesto aside.
- To serve, dot heaping spoonfuls of white bean spread onto cutting board. Using half the pea pesto, dot smaller spoonfuls of pesto on and around white bean spread. Drag a spoon or knife through spreads to marble as desired, creating swirls, peaks and valleys in the process. Use extra pesto as desired or keep for another use. Garnish marbled spread with arugula, chopped toasted cashews, Calabrian chilies, pea shoots and crumbled prosciutto. Sprinkle with black pepper to taste and serve alongside warm focaccia bread for dipping.